Fabulous Friday

From King Arthur Flour: Cocoa Blocks - http://www.kingarthurflour.com/shop/PrintRecipe?RID=1176&radio=1

"Fudge on a stick? Swirl these blocks into a mug of hot milk and enjoy luscious hot chocolate. In need of a creamy chocolate fix? Nibble the chocolate blocks directly from the stick."

Ingredients:

½ cup heavy cream
14-ounce can sweetened condensed milk (1 1/4 cups)
3 cups semisweet or bittersweet chocolate (chopped chocolate bars or chips)
3/4 cup unsweetened baking chocolate wooden sticks

• 4 ounces heavy cream
• 14-ounce can sweetened condensed milk (1 1/4 cups)
• 18 ounces semisweet or bittersweet chocolate (chopped chocolate bars or chips)
• 4 ounces unsweetened baking chocolate
• wooden sticks

Directions: 1) Line an 8" x 8" pan with parchment paper or aluminum foil.

2) Heat the cream and condensed milk over low heat until steaming. Remove from the heat and add the chocolate; allow it to gently melt.

3) After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate. Whisk vigorously until the mixture is thick and shiny. Add a few drops of flavoring oil if you like; hazelnut, coffee, or vanilla are popular flavors.

4) Pour the chocolate mixture into the pan; shake the pan gently to level. Sprinkle with cocoa, if desired. Set aside overnight to slowly set up.

5) Run a knife around the edge of the pan and turn out onto a clean cutting surface.

6) Slice into 1 ¼" cubes. Heat a knife in hot water and wipe dry before each cut, for smoothest cuts.

7) Stick a wooden stick into the center of each block.

8) Roll in cocoa or crushed peppermint candy, if desired.

9) Wrap in waxed paper, parchment, or plastic wrap to store.

Yield: about 3 dozen blocks.

Homemade Bread

There isn't any quite so old fashioned, homey and cozy as the aroma of freshly baking bread filling your house. And (honestly!) it is not that hard. Below is the recipe for my favorite homemade bread and an easy jam. Try it this weekend and enjoy!
Honey Wheat Bread

Prep Time: 30 min, Inactive Prep Time: 3-4 hours (rise times), Cook Time: 40 min, Serves: 2 Loaves

Ingredients:

2 1/2 cups warm water
1 package dry yeast
1/4 cup honey
1/4 cup packed brown sugar
1 stick softened butter
3/4 teaspoon salt
1 1/2 cups wheat flour
1 1/2 cups rolled oats
4 cups bread machine flour

Directions:
Combine all ingredients in stand mixer, knead for about seven minutes (dough will be sticky). Remove from bowl and knead by hand (adding a small amount of flour to work surface) until Let bread rise until dough is smooth. Coat bowl and top of dough with non-stick cooking spray, cover and let rise until dough has doubled in size; approx. 2 hours.
Punch down dough and transfer to two, greased loaf pans. Let bread double in size again; approx. one hour. Heat oven to 375 degrees. Bake until crusty and very brown on top; approx. 35-55 minutes depending on your oven and the size of your loaf pans.

*Copyright 2009 Television Food Network G.P., All Rights Reserved

Easy Strawberry Jam

Prep Time: 20 min, Inactive Prep Time: 2 hr 0 min, Cook Time: 35 min, Serves: 3 cups

Ingredients:
3 pints fresh strawberries
3 cups superfine sugar
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
1/2 Granny Smith apple, peeled, cored and small-diced
1/2 cup fresh blueberries

Directions:
Place the strawberries in a colander and rinse them under cold running water.
Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole.
Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and
orange-flavored liqueur.
Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator. It will keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer's instructions.

*Copyright 2010 Television Food Network G.P., All Rights Reserved 2008, *Barefoot Contessa Back to Basics, All Rights Reserved

Beautiful Books

Whether you have a vast library or one modest bookshelf, an organized space is not only functional but can become a beautiful display.

Popular choices for organizing your reading materials are by author, title, and subject. Another charming idea is to organize books by height and color, although it might take a little extra work. A library method: fiction/non-fiction. Also, you can put all the books you haven't yet read together, and books that you have read together. This makes locating a good book to read quite easy.

Some other helpful tips; empty your bookshelf. Many people find working with a blank slate easier. Pare down; donate or sell books you do not enjoy any longer. Think outside the books; incorporate pictures, vases, candles and other decorative items amongst your books. Search out beautiful bookends.

Candles 101

I am willing to bet every single one of you have at least one candle in your home. Perhaps it is to add soft lighting at dinner, or a fresh scent to your living room. However you use candles the information below will help you take full advantage of them.

The candle scent guide below was inspired by an article at: http://www.candles-4-u.com/scents.htm

1. Citrus Scent = Energy. Look for candles with lemon, lime, grapefruit, verbena, or orange scents.

2. Lavender Scent = Relaxation. Other scents that have been found to have relaxing effects are bergamot and sandalwood.

3. Citrus, Minty, and Pine Scents = Uplifting, Clean. Often these scents can be not only uplifting and motivating, but just give that "clean" feel. When you or your guests walk in, these scents will be a fresh breeze to welcome anyone.

4. Floral and Woody scents = Romantic. Choose lavender, vanilla, pumpkin pie, jasmine, gardenia, sandalwood, and rose scents

5. Season Enhancing Scents
Autumn = a great time for burning pumpkin spice candles, as well as other baked good candle scents, as is winter.

Winter = choose cinnamon, apple, berry, and pine candles.

Spring = fresh candle scents such as cucumber melon as well as fresh cut grass candles which carry into summer.

Summer = A nice citrus, like a lemonade candle scent drifting through the air.

Have you ever wondered which candles are the most popular? According to lovetoknow.com, the two most popular companies are Yankee Candle and Partylite. While I like both of these candle companies, two of my other favorites are WoodWick and Bath and Body Works. Below are links to all four companies.

1. http://www.yankeecandle.com/cgi-bin/ycbvp/retail.jsp - I have bought these candles for years! Visit their site to learn about their recently released spring scents!

2. http://www.partylite.com/en-us/Default.aspx - Fighting the mall crowds is not required! Buy lovely candles and entertain friends with a home party at the same time.

3. http://www.bathandbodyworks.com/category/index.jsp?categoryId=3442662&cp=2484529 - Slatkin & Co. bring you candles via Bath and Body Works.

4. http://www.virginiacandle.com/ - The Virginia Candle Company brings you WoodWick candles. Not only do they smell amazing, but their wooden wick bring the sound of a wood burning fireplace to your home.

Simplify

The past few weeks there has been a lot of information jam packed into my posts. For the next few weeks I'm going to try a simpler, more minimalist approach. Think of it like this; we're going from a chapter book format to a magazine format. At least for now. Because, as all wise mothers know, less is more!

Today, we are folding sheets.

Extract from Home Comforts: The Art and Science of Keeping House by Cheryl Mendelson:

"To fold a fitted sheet, have the wrong side of the center of the sheet and the right side of the fitted corners facing you. Fold the sheet in half crosswise, tucking the top fitted corners into the bottom fitted corners. Fold in half lengthwise, so that all the fitted corners are in a stack. Now simply fold the sheet in half three more times- once along the length and twice crosswise. This makes a neatly folded fitted sheet of approximately the same size as the folded flat sheet."

For more details, such as how-tos for flat sheets and pillow cases and step-by-step pictures, see page 356 or visit the following LINK:

http://books.google.com/books?id=xfB99Kf38MwC&pg=PA356&lpg=PA356&dq=how+to+fold+sheets+cheryl+mendelson&source=bl&ots=hLSDSg_WYp&sig=5epNFA7TJ7laII9TCAfcXWIr1lY&hl=en&ei=oCNsS_n9JdOplAedwPmEBQ&sa=X&oi=book_result&ct=result&resnum=1&ved=0CAcQ6AEwAA#v=onepage&q=&f=false

Before you roll your eyes and write off learning how to properly fold your sheets, keep a few things in mind. Simply folding your linens in a uniform manner can take a linen closet from cluttered and stressful to crisp and neat. Never again will you have to search for matching pieces of linens. Take it a step further with reusable labels that specify the size sheet, the type of material or the room it is to be used for.

Fabulous Friday

I love snacking! My all time favorite snacks are crunchy and salty. (Usually followed by a little something sweet or chocolaty, but don't tell!) During the 1950s Chex Mix was introduced to the American public and it was a hit! A very popular pastime was tuning into the latest television program and munching on Chex Mix.

I myself love tuning into reruns of Bewitched with a bag of Chex Mix by my side. Recently, I tired a homemade Chex Mix recipe for the first time. The difference is amazing! Below is the recipe, courtesy of Ree Drummond aka. The Pioneer Woman. Link: http://thepioneerwoman.com/cooking/2007/12/pws_chex_party_mix/

Ingredients

• 3 cups Corn Chex
• 3 cups Wheat Chex
• 3 cups Rice Chex
• 2 cups Pretzel Sticks
• 2 cups Mixed Nuts
• 1 stick (to 1 1/2 Sticks) Butter)
• 3 Tablespoons Worcestershire Sauce
• 6 dashes (to 12 Dashes) Tabasco Sauce
• 3 cloves (to 5) Garlic, Mashed or finely diced
  
• 1 teaspoon Lawry's Seasoned Salt
• ¼ teaspoons Onion Powder

Preparation Instructions

Dump cereal into a large mixing bowl. Add in pretzel sticks and nuts.

In a microwave-safe bowl, add remaining ingredients and microwave until butter is melted. Stir together and toss into a cereal mixture, stirring as you go.

Transfer mix onto one or two baking sheets, and bake in a 250-degree oven for 1 hour and 15 minutes, stirring every 15 minutes. Let cool and store in an airtight container.

Grab a handful every forty minutes. Eat. Spoil your appetite.

The Fifties: Resources

I love books and books on cookery rank very high with me. What better way to research and discover 1950s cooking than by finding the cookbooks used during that time? Of course, many have been updated since the fifties. But be it an original or new edition, many of the same recipes and pictures are included. My tips: try the local library first and see what they have! The next step is to browse amazon or ebay and see if you can't find an original printing of the following books at a good price.

Betty Crocker's Picture Cook Book (Originally published in 1950)

Description: An authentic reprint of the 1950 classic that began America's love of Betty Crocker cookbooks. This book is chocked full of tips; hints and advice. Great recipes for all time favorites that can be favorites today as well. Full color photography and tinted line drawings throughout bring back special memories for those who grew up with the original book. Make cooking fun again and see how everything old can be new again. Make some new memories! More than 1200 recipes; tips and need-to-know basics. Hardcover 5-Ring Binder: 449 pages. Imported.

Link: http://www.amazon.com/Wiley-Publishers-Betty-Crockers-Picture-Cook/dp/B002Y2MK7I

The Joy of Cooking Irma S. Rombauer, 2006 (Originally published in 1953)

Description: Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment.
Today, nine revisions later, The Joy of Cooking -- selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century -- has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis. This all-new, all-purpose anniversary edition of the The Joy of Cooking offers endless choice for virtually every occasion, situation, and need, from a 10-minute stir-fry on a weekday night to Baby Back Ribs and Grilled Corn in the backyard, or a towering Chocolate Layer Cake with Chocolate Fudge Frosting and Homemade Vanilla Ice Cream. JOY will show you the delicious way just as it has done for countless generations.

Link: http://www.ecookbooks.com/p-9171-joy-of-cooking-75th-anniversary-edition.aspx?affiliateID=10092&gclid=CMnt-Pb5xJ8CFYdd5Qod9079zg&

The Good Housekeeping Cook Book Dorothy B. March, 1955

Description: This is a link to an original 1955 edition! Of course there are new versions available today.

Link: http://www.amazon.com/GOOD-HOUSEKEEPING-COOK-BOOK/dp/B000CP5HQK/ref=sr_1_3?ie=UTF8&s=books&qid=1264608772&sr=8-3

Complete Book of Barbecue & Rotisserie Cooking James Beard, 1997 (originally published 1954)

Description: This volume showcases the uniquely thorough and simple guidance of James Beard and Helen Evans Brown on how to take the best of the kitchen and dining room to the great outdoors. The book features recipes and techniques for barbecuing and grilling and offers ideas for picnics and cooking on camping trips. "As complete a book on outdoor cookery as one can find."--Chicago Tribune.

Link: http://www.amazon.com/Complete-Book-Outdoor-Cookery/dp/1569247528/ref=sr_1_3?ie=UTF8&s=books&qid=1264609012&sr=1-3

The Fifties: Favorite Recipes

Look around at articles, lists and blogs about food during the 1950s. You will repeatedly find five recipes described as quintessential fifties food. Below are the recipes and descriptions for these very popular fifties foods.

CLAM DIP One of Kraft's most popular recipes, this appeared on a commercial in the early 1950s.

1 clove garlic, cut in half

1 can (8 ounces) minced clams

1 pkg. (8 ounces) cream cheese, softened

2 teaspoons lemon juice

1 1/2 teaspoons Worcestershire sauce

1/2 teaspoon salt

Dash pepper

Instructions: Rub a mixing bowl with the cut halves of garlic. Drain clams, reserving 1/4 of the liquid. Combine clams and liquid, the cream cheese, lemon juice, Worcestershire sauce and seasonings, mixing until well-blended. Chill. Serve with chips, crackers or raw vegetables.

CALIFORNIA DIP Created by an unidentified California cook about two years after Lipton introduced its dry onion soup mix, this dip spread like wildfire.

1 envelope dry onion soup mix

2 cups sour cream

Instructions: Mix ingredients and chill several hours to meld flavors. Serve with potato chips, crackers or raw vegetables.

TUNA-NOODLE CASSEROLE Campbell Soup created this recipe.

1 can (103/4 ounces) cream of celery or mushroom soup

1/2 cup milk

2 cups hot cooked medium egg noodles, drained

1 cup cooked green peas, drained

2 tablespoons chopped, canned pimento (optional)

2 cans (6 ounces each) tuna, drained and flaked

1/4 cup shredded cheddar cheese (optional)

2 tablespoons dry bread crumbs

1 tablespoon butter or margarine, melted

Instructions: Heat oven to 400. Lightly butter a 1 1/2-quart casserole. Mix soup and milk in casserole. Stir in noodles, peas, pimento (if desired) and tuna. Bake, uncovered, for 20 minutes. Stir. Mix cheese (if desired), crumbs and butter in a small bowl. Scatter evenly over the tuna mixture and bake 5 minutes more or until lightly browned. Makes 4 servings.

BAKED ALASKA A forerunner of this dessert is thought to date from the early to mid-1800s. The chef at Delmonico's restaurant in New York often is credited with creating the dessert we know today, but it was called Alaska-Florida. In the fifties, Baked Alaska was popular because it was considered elegant, even though it was easy. The following is adapted from The Dictionary of American Food and Drink (Hearst Books, 1984).

Ice cream

1 layer of sponge cake

5 egg whites

1/2 teaspoon cream of tartar

2/3 cup sugar

1 teaspoon vanilla

Instructions: Spread ice cream about 3 inches thick over the top of the cake layer, leaving about an inch on all sides uncovered. Cover and freeze until firm. Heat oven to 500. Beat egg whites with cream of tartar until foamy. Add sugar, a little at a time, beating until stiff but not dry. Stir in vanilla. Remove cake and ice cream from freezer, unwrap and place on a cutting board. "Frost'' cake and ice cream with meringue, covering both completely down to the board to insulate them from the heat. Place in the oven for about 3 minutes or until meringue is golden brown. Serve immediately

CHICKEN TETRAZZINI Named after the Italian singer Luisa Tetrazzini, this was first mentioned in print in 1951, according to John Mariani, author of the The Dictionary of American Food and Drink. Aspiring gourmets of the '50s could make it with relative ease and impress their guests. The following is adapted from Mariani's book.

1/4 cup butter

1/4 cup flour

2 cups heavy cream

1 cup chicken broth

3 cups cooked chicken meat, cut into small pieces

3/4 lb. spaghetti, cooked, drained and lightly buttered

Bread crumbs

Parmesan cheese

Instructions: In a saucepan, make a roux with butter and flour over medium heat, mixing well. Pour in cream and chicken broth and cook, stirring constantly, until thickened and bubbly. Remove from heat and blend in chicken.Place spaghetti in a buttered baking dish. Pour chicken mixture on top. Sprinkle bread crumbs and Parmesan on top.Bake at 350 for 20-30 minutes or until bubbly and brown on top. Makes approx. 6 servings.

I will be very honest and admit that I have never tried these recipes. However, I think it would be fun to try one or two for a fifties themed dinner one night. Have you ever made these dishes? Any other classic 1950s recipes you would like to share?