It’s been a while since I tried a recipe from Martha’s show. Recently she made apple dumplings with the author of The Apple Lovers’ Cookbook. I had to make this one.

For several years, we rented a cottage each summer in New York state’s Finger Lakes region, on Cayuga Lake. One of our favorite things to do was visit Sauder’s Store in Seneca Falls (the town that Bedford Falls in the movie “It’s a Wonderful Life” was modeled after). Sauder’s was smaller then than it is now (now they sell woodcrafted items and plants outside), but it had a huge bulk section and lots of Mennonite and Amish made baked goods. There were always Mennonites shopping in the store when we were there, which my kids were fascinated by.  There is a bookstore section that sells Mennonite and Amish cookbooks and other books. We always purchased birch beer (similar to root beer) here, a treat we always enjoyed at the fair each summer, but which you could not find in stores at that time. There was a meat case and I always bought Lebanon bologna, a cold cut that looks exactly like salami, but tastes like sweet bologna.

The baked goods were the highlight (whoopie pies, breads, pies, cookies) and apple dumplings were one of our favorites. I’ve never tried to make this and really forgot about it until I saw it again on Martha’s show!

I followed the instructions on this recipe to a “T”, but I think the problem was that my apples were too big. It’s really hard to find small apples here in NY state, where our apple crop is a big deal and sellers pride themselves on selling big, ripe, beautiful apples. I ended up cutting an inch or so off the tops of my apples, but they were still too big to fit in the dough squares. I ended up rolling the pieces of dough out to be larger and I still had to smush them to get them to cover most of the apples.

Other than, that it went well. The cider sauce is simple and it was all much easier than I imagined. This was really delicious. I think I might make regular pie crust next time instead of this dough recipe. I will definitely make this again. The entire family loved this.

It’s been a while since I tried a recipe from Martha’s show. Recently she made apple dumplings with the author of The Apple Lovers’ Cookbook. I had to make this one. For several years, we rented a cottage each summer in New York state’s Finger Lakes region, on Cayuga Lake. One of our favorite things … Read more →

Thanks to Ana at Sweet Almond Tree for choosing our Halloween themed dessert – jack o’lantern oranges with sorbet. I used orange sherbet for mine. This is a really cute dessert that would be perfect for little kids. Carving a pumpkin is a lot of work for little kids and takes forever in their eyes. This is quick and then you get to fill it to make a nice little dessert. Loved it!

It’s my pick for next week and I already know what I want to do! The Chocolate Beet Cake from November Living (if you need the recipe, let me know).

Thanks to Ana at Sweet Almond Tree for choosing our Halloween themed dessert – jack o’lantern oranges with sorbet. I used orange sherbet for mine. This is a really cute dessert that would be perfect for little kids. Carving a pumpkin is a lot of work for little kids and takes forever in their eyes. … Read more →

I was dying to try making my own sauerkraut after seeing Martha’s article on it in October Living. It sounded so easy! My mom remembers her German grandmother making homemade sauerkraut, which she kept in a crock on the kitchen counter. My mom says she just remembers it smelling awful. I wasn’t afraid (and mine actually did not smell at all).

To start you thinly slice up a head of cabbage and mix it with 1 tablespoon salt and 1 tablespoon caraway seeds. You let it sit for about 5 minutes then you are supposed to squeeze the cabbage to release the juices. This was not easy! I kept squeezing and squeezing, and didn’t get much. Next you’re supposed to put it in a jar and cover it with a cabbage leaf and put a lid on it, opening it each day to let the air out. I decided to follow the method in a book I have, DIY Delicious, and instead covered the jar with a cloth attached with a rubber band. You were supposed to make sure the cabbage was covered in the liquid. It was, but barely. You leave it out on the counter for several days until it reaches the sourness you like. I left mine out for 5 days and it did not get very sour, but that was ok with me. (Next time I will let it sit a little longer, just to experiment with the level of sourness).

The problem I did have was that the liquids evaporated a bit and it grew kind of a white crust on top (which I scooped out) after a few days. I checked with some friends who said that was ok – and also that I probably should have added some water if the liquid went down (I’ll do that next time).

I put my jar in the fridge for a few days, then decided it was time to use it in a dish, so I came up with this hearty supper:

4 bone-in pork chops

1 small shallot, chopped

1 garlic clove, chopped

4 slices bread

3 corn muffins

salt and pepper

1/2 teaspoon sage

1/2 teaspoon thyme

2 teaspoons olive oil

2 cups sauerkraut

4 apples, cored

1/8 teaspoon cinnamon

salt and pepper to taste

Spray an 8×12 pan with cooking spray. Cut a deep, wide pocket in each chop. Rip up the bread and muffins and mix with shallot, garlic, sage, thyme, olive oil and salt and pepper to taste. Add water until the stuffing is moist enough that it holds together. Stuff the chops and place them in the pan. Season them with salt and pepper.

Distribute the sauerkraut around and on the chops. Cut each apple into 4 slices and place on top of the chops. Sprinkle with cinnamon. Cover with foil and bake at 350 for 1 1/2 hours, or until the chops are completely cooked. Be sure to spoon some of the liquid from the pan onto your chop and stuffing when you serve it.

This was fantastic. First of all, the kraut. It wasn’t very sour at all, but it had a little bite. It tasted so much fresher and sweeter than kraut I’ve purchased in the past. I will definitely be making this again, particularly since you can keep it in the fridge for months. And this time I’ll add a little water.

The chops baked up very moist, which pork chops often do not do when they are baked. The kraut and apples added moisture and lots of flavor. The stuffing had interest because of the corn muffins. The apples were tender and pretty and tasted delicious with the chops and kraut.

This was the perfect fall meal! I want to make it again soon because I just could not get enough of it!

I was dying to try making my own sauerkraut after seeing Martha’s article on it in October Living. It sounded so easy! My mom remembers her German grandmother making homemade sauerkraut, which she kept in a crock on the kitchen counter. My mom says she just remembers it smelling awful. I wasn’t afraid (and mine … Read more →

Sweet Almond Tree has chosen Orange Jack O’Lanterns with Sorbet for Monday. Can’t wait to see how everyone’s turns out!

Sweet Almond Tree has chosen Orange Jack O’Lanterns with Sorbet for Monday. Can’t wait to see how everyone’s turns out!

I was really excited about this recipe, Savory French Toast, chosen by Tiny Skillet. I love recipes that take boring old concepts and reinterpret them in fun new ways. This one was totally up my alley. It was pretty easy to make, so no problems on that front (basically French toast but you cook mushrooms and onions first and chop half up and put them in the batter; the rest go on top). It did taste like French toast, but as my son said as he wrinkled up his freckled nose: “It tastes like mushrooms.” I actually did not think it tasted that much like mushrooms and if I make this again, I would probably at least double the amount of the vegetables so that there would be more on top when served. I think I would also crumble the bacon and mix it in with the mushrooms and onions. And I would likely use milk instead of cream. My verdict: I liked it a lot, but I had to sprinkle more Parmesan cheese on the top to make it feel complete, otherwise it was somehow like eating naked French toast (I was kind of longing for a sauce of some kind, but am not sure what). Mr. MarthaAndMe liked it as well. TeenMartha wasn’t home and missed out on this one. Thumbs up and this was a fun one to try!

I was really excited about this recipe, Savory French Toast, chosen by Tiny Skillet. I love recipes that take boring old concepts and reinterpret them in fun new ways. This one was totally up my alley. It was pretty easy to make, so no problems on that front (basically French toast but you cook mushrooms … Read more →

I learned to make chicken and biscuits from my mom. It’s one of her favorite dinners. She learned from my grandmother. Over the years, I’ve tweaked it and come up with my own slightly enhanced version. Everyone in my family loves this and it’s a big deal when I make it (and there’s fighting over the biscuits). This is perfect for a Sunday night supper, with some green beans and a pie for dessert.

There are two methods for making this. Usually I start with the leftover carcass from a roast chicken, and thus feel extremely frugal. You can also start with a whole chicken. Either way, the result is fabulous.

1 chicken carcass from a roast chicken plus 2 boneless skinless chicken breasts OR 1 whole chicken

1 stalk of celery

4 baby carrots

salt and pepper

big pinch dried rosemary

big pinch dried thyme

pinch sage

12 baby carrots sliced

1/2 cup frozen peas

Wondra flour

salt and pepper

Place your chicken carcass in a big pot and cover it with water. If you’re using a cooked carcass plus breasts, don’t add the breasts yet. Put in the celery and 4 whole carrots, and add the herbs. Bring to a boil, and reduce heat to medium, so it continues to boil. Allow to cook about an hour and a half, until the joints come apart and the broth is looking rich. If you have chicken breasts to add, this is the time to add them and cook another half hour (if you’re using a whole chicken, you want to cook for a total of 2 hours).

Strain the mixture, reserving liquid and pouring it back into the pot. Allow the chicken to cool in a bowl. Once it has cooled, break it up into small chunks and big shreds and add back into the pot. Add the sliced carrots and bring to a boil, cooking until the carrots are tender. Add the peas (it’s ok if they’re frozen). Keep the mix boiling. Start whisking in Wondra flour, starting with about 1/2 cup and adding more until you get to the consistency you like. I like mine to be very thick, like a very thick gravy. Season with salt and pepper to your taste.

Make the biscuits:

2 cups flour

2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon baking soda

baking soda

1/3 cup cold or frozen butter

2/3 cup buttermilk

Preheat oven to 425. Cut butter into dry ingredients with a pastry cutter, or if using frozen butter, grate it with a cheese cutter and then rub the mixture with your hands to incorporate. Gently stir in the buttermilk and use your hands to full incorporate. Pat it down to about 1 1/2 inches and cut with a biscuit cutter into 6 biscuits. Bake for 11 minutes.

Plan on 1-2 biscuits per person. Serve by cutting biscuits in half so you have two rounds, and spooning the chicken mixture on top.

Sometimes I add 1/2 cup of grated cheddar cheese to the biscuits to mix things up.

The chicken part of the recipe usually makes enough so that I can freeze the leftovers for another night, or feed a crowd and double the biscuit recipe.

I learned to make chicken and biscuits from my mom. It’s one of her favorite dinners. She learned from my grandmother. Over the years, I’ve tweaked it and come up with my own slightly enhanced version. Everyone in my family loves this and it’s a big deal when I make it (and there’s fighting over … Read more →

Tiny Skillet has chosen Savory French Toast for next week. This will be something new and different!

Tiny Skillet has chosen Savory French Toast for next week. This will be something new and different!

Pru at Perfecting Pru chose Lighter Chicken Potpie for today’s recipe. Pru has never had chicken potpie before! Well, Pru, what did you think?

I had a little trouble with the recipe. First off, I quickly poached some chicken breasts but did not use the poaching water as directed – I used chicken broth, but that was just my cheat for the recipe. Secondly, as I was making it, it seemed like there was not enough liquid, so I increased the broth (and increased the flour). It was nice and thick when it went in the oven, but it came out looking like soup, so it was pretty disappointing. My family did not like the tarragon in this, something I don’t normally use. The phyllo dough was nice and I thought the flavors were fine otherwise. I don’t make chicken potpie often because I find it to be messy. I always think I would like it better with a bottom crust, but even when I make it that way, it all still runs all over the place. I’m posting a recipe for chicken and biscuits later this week and that is my version of chicken potpie that I like the best.

Pru at Perfecting Pru chose Lighter Chicken Potpie for today’s recipe. Pru has never had chicken potpie before! Well, Pru, what did you think? I had a little trouble with the recipe. First off, I quickly poached some chicken breasts but did not use the poaching water as directed – I used chicken broth, but … Read more →

I love potatoes even though according to the latest studies, they are one of the foods that make you the fattest. Oh well. When you have ancestors who lived through the potato famine, you just have a certain craving sometimes. It was cold and rainy this past weekend and I was just coming off my marathon cooking insanity for my latest cookbook. I wanted something homey, easy, and really, really comforting. So I roasted a whole chicken, steamed some veggies and made this gratin.

2 1/2 lbs Yukon Gold potatoes, peeled, thinly sliced

1  1/2 cups heavy cream

1 cup skim milk

1/2 cup grated cheese

1 teaspoon salt

pepper to taste

pinch of nutmeg

1 teaspoon garlic oil

1/2 teaspoon thyme

Preheat the oven to 350 and spray an oblong baking pan, about 6×9 or 5×8. Layer the potatoes in the pan. You don’ t have to go nuts, you just want them evenly distributed. Put the cream and milk in a small saucepan and bring to a boil. Stir in the other ingredients. I used a mishmash of cheeses I had leftover (Parmesan, Gruyere, and some white cheddar). Stir until cheese is melted then pour over the potatoes. Bake for about an hour, until the top is browned, the cream is thick and bubbly and you can’t stand it another second and just have to dive in.

It’s creamy, filling, hearty and exactly what I was looking for on a cold fall day!

I love potatoes even though according to the latest studies, they are one of the foods that make you the fattest. Oh well. When you have ancestors who lived through the potato famine, you just have a certain craving sometimes. It was cold and rainy this past weekend and I was just coming off my … Read more →

This week’s Martha Mondays got me craving plain old apple crisp, so I got to work and made one for my family, and also for my parents since my dad was having some surgery done. I make apple crisp the way my mom and grandmother did. We usually just dump, but I measured so I could share it here.

I made an 8×8 pan:

5 apples, peeled cored and thinly sliced

1/2 cup water

salt

cinnamon

1/2 stick unsalted butter

1/4 cup flour

1/4 cup whole wheat pastry flour

1/4 cup sugar

1/4 cup brown sugar

1/2 tablespoon cinnamon

Preheat the oven to 350 and spray your baking pan. Lay the apples in (you don’t have to go nuts and make it all symmetrical, just distribute them evenly). Pour the water over them then sprinkle with some salt and cinnamon. Place the rest of the ingredients in the food processor and whiz until you’ve got coarse meal. Spread that over the top. Bake for about an hour and 15 minutes.

This week’s Martha Mondays got me craving plain old apple crisp, so I got to work and made one for my family, and also for my parents since my dad was having some surgery done. I make apple crisp the way my mom and grandmother did. We usually just dump, but I measured so I … Read more →