My Mom's Fluffy Frosting

I made this frosting for a chocolate cake on Easter. I've never had anything like it, but I believe it's a standard frosting originally used for a Red Velvet Cake. It's not easy to make, and I've discovered using my Kitchen Aid really makes a big difference. My mother never had a KA, she used a hand mixer and it still turned out good - it's just a lot of work. Plus it makes lots of frosting, easily frosts a 2 layer cake. During the holidays, I've been known to put some orange zest in a standard white cake to make something different.

Martha's Fluffy Frosting

1 cup whole or 2% milk
5 tablespoons of all-purpose flour
2 sticks of butter or good quality margarine
1 cup of sugar
2 teaspoons pure vanilla

In a heavy saucepan, whisk the flour into the milk until smooth and no lumps remain. Over medium heat, cook mixture until it coats the back of your spoon, stirring constantly. When it gets to the correct consistency (thick but not hardened) remove from heat and pour contents into a clean bowl to stop cooking. Let cool completely to room temperature.

In a large mixing bowl or stand mixer, beat together butter, sugar and vanilla until combined and fluffy, somewhat pale yellow in color. Slowly, by tablespoons, add (while mixing) the cooled milk/flour mixture. At this point, your frosting will be yellow, rather gritty and might not look like a fluffy frosting at all - this is temporary. On medium-high speed, beat constantly until frosting gets very thick and turns a pale white. It can take up to 10 minutes for this step - but it's completely worth it.

You can frost a 2 layer cake easily with the amount of frosting it makes - don't be afraid to use a generous amount in the middle of your layers.

And I'll say it again, you can't just throw this together, but it's so worth the effort. I like it better than a traditional buttercream frosting.

Enjoy!

Catt's Wheat Fudge / No-bake Cookies

This is the first thing I ever made - I think it was in elementary school, and I don't know why it was called Wheat Fudge. What I do know, is you can buy them made my Lofthouse, $3.99 for 8 cookies. Yikes.

Wheat Fudge

2 cups sugar
1 stick margarine
1/2 cup cocoa
1/2 cup milk
3 cups quick oats
1 tsp vanilla
1/2 cup creamy peanut butter

In heave saucepan, combine sugar, margarine, cocoa, and milk. Stir and bring to a boil over medium heat, stirring constantly and boiling for 3 minutes. Remove from heat and quickly fold in peanut butter and vanilla. Next add the oats, stirring rapidly. Drop by spoonfuls onto wax paper. Cool & enjoy!

Great gift item too for the holidays!

Don't be afraid of the love.........of Creme Brulee

Whenever I go to a nice restaurant, I always order the Creme Brulee. It's not anything I thought I could make at home, sort of like how my mom would sweat every time she make homemade custard.

I made this for the first time last Christmas Eve on a whim - and I worried myself sick the entire time it was in the oven. Imagine my surprise when it came out fantastic! It went over so well, while 'Santa' was putting out all the gifts I made a second batch for Christmas Day. It's an adapted recipe from Ina Garten, but I like my own version.

Christmas Creme Brulee

1 large egg
4 large egg yolks
1/2 cup sugar
3 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon orange zest
scant amount freshly grated nutmeg (you can use already ground nutmeg, but I like grated my own)

Preheat the oven to 300 degrees.

Add the egg, yolks and sugar in a bowl with the paddle attachment and mix just until blended. In a heavy saucepan, heat the cream just until the cream is hot, not boiling - it will break if it boils.

To the egg mixture, add just a small amount of the heavy cream while mixing on low speed - if you don't, it will scramble your eggs. Slowly add the rest of the cream mixture, the vanilla, orange zest and nutmeg. Pour into 6 clean custard dishes or 8 ramekins. Place the custard dishes or ramekins into a baking pan, then pour boiling water in the pan until it comes halfway up the custard or ramekins. (I am afraid of getting water into my beautiful custard, so I place the pan in the oven, and use a tea pot to pour the water in the pan.)

Bake 40 minutes, remove from the oven, cool about 30 minutes to room temperature then refrigerate until it's firm to the touch.

I use just one teaspoon of white sugar: spread it evenly, then heat with a culinary torch until sugar is caramelized on top. Be careful, don't grab the top of the custard cup or ramekin because it will give you the hurtin' of your life: not that I've grabbed the top and smelled caramelized finger or anything.

Trust me - this will be one of those things that make you look like a star at your own table!

A Thanksgiving Timeline

Sunday


Buy your turkey. Depending on how many people you are having, you can choose your size. You should allow 1.5 persons per pound of turkey. This will allow for leftovers. Remember, you need a covered roaster or cooking bag. And sometimes, it is better to roast 2 small turkeys, as opposed to one large one. Unless there is someone who likes dark meat, a turkey breast is fine. If you are buying a fresh turkey, do not buy it until Tuesday. Tonight, put the turkey in the refrigerator to thaw. Finalize your menu. Make any last trips to the grocery to avoid the rush. While you can certainly start preparing some of your food now and freeze, there is no doubt food is better done the day of.


Monday


Make my Mom's Cranberry Conserve, and store in a covered container until Thursday.

Martha's Cranberry Conserve


4 cups fresh or frozen cranberries
1 Tbsp grated orange peel
2 oranges, peeled sliced and quartered
1 cup raisins
1 1/4 cups water
1 cup chopped pecans
2 1/2 cups sugar


In large saucepan, combine cranberries, orange peel, oranges, raisins, and water. Simmer until cranberries are soft (this takes about 20 minutes, until they split). Add pecans and sugar, stir well, and simmer 10-15 minutes, stirring often. Cool, then spoon into containers and chill. Stays good for about 2 weeks.


Tuesday


Make the cornbread for the dressing, or start drying your bread cubes. Make a mental inventory of what dishes you plan to use, and make sure you will have enough ice, drinks, Today you can also make any cakes or pound cakes you plan to serve. Have someone come over and help you clean the house.


Wednesday


You can make several dishes today. Such as:
Macaroni and cheese
Hashbrown casserole*
Green Bean casserole
Whipped sweet potatoes with marshmallow topping*
Baked Beans
Pumpkin Pie*
Apple Cake*
Dumplings (just cut and place in refrigerator until you need them)
You can also chop the onions and celery for the dressing.

Catt's Hashbrown Casserole


1 - 2 lb bag frozen southern style hashbrown potatoes, thawed (I use cubed but you can use shredded if you prefer)
1 can cream of chicken soup
1 cup sour cream
1 stick butter or margarine
1/2 cup milk
2 cups shredded cheddar cheese (I use sharp, but use your own tastes)
1 tablespoon dried minced onion
salt and pepper to taste
1 cup (about 1 "row") crushed Ritz crackers


Preheat oven to 350.

Grease a casserole dish, a 7x11 works well, or a deep round dish. In a large mixing bowl, combine soup, sour cream, margarine, milk, cheese and onion, 1 teaspoon of salt and 1/2 teaspoon of pepper. Mix (I use a wooden spoon) stirring until creamy. Fold in potatoes until incorporated, making sure not to over mix so the potatoes will hold their shape. Pour into greased dish, top with crushed crackers and a few sprinkles of pepper (optional, I like the smell of the pepper) and bake for 45 minutes or until golden brown and bubbly. *For extra richness, mix the cracker crumbs with 1/2 stick melted butter thoroughly before topping the casserole. It gives the top a nice crunchy but still soft texture.


Catt's Sweet Potatoes


I start out with a large can of sweet potatoes. I boil them until they are hot, and then drain the liquid. In a large bowl, add the sweet potatoes, and a generous amount of butter, at least 1/2 a stick (or more if you prefer.) Add 1/4 cup of packed brown sugar and just a pinch of salt (it brings out the flavor of the potatoes.) As you whip the potatoes, start adding some heavy cream, until they are the consistency you prefer (we like ours firm.) Pour into a greased casserole dish, and top with marshmallows. Bake in a 400-degree oven, just until marshmallows are slightly brown. Serve. Very simple and delicious.



Last year I added Egg Nog instead of heavy cream - they were heavenly!



*You can use fresh sweet potatoes, just bake off 4 - 5 sweet potatoes until soft - peel, dice and proceed. Skip ahead to adding the ingredients and whipping.


This next method is very close to my heart. My mother made these as a newlywed, and she often told me my dad was so impressed. You prepare the potatoes, adding the butter, brown sugar but no milk. They need to be stiff. You take the potato mixture, and form it around a large marshmallow. Roll those in coarsely crushed cornflakes that's been tossed with melted butter, and place on a greased cookie sheet. Bake at 400 degrees, for just about 5 minutes or so. Watch carefully, because if you overcook, the marshmallow will disappear.

Catt's Pumpkin Pie

1 can (15 oz) pumpkin (not pie filling)
2 teaspoons pumpkin pie spice
½ teaspoon salt
2 large eggs, plus 2 yolks
1-cup evaporated milk
1 can sweetened condensed milk
9 inch pie shell, baked

Preheat oven to 300 degrees. In heavy saucepan, heat pumpkin, salt and pumpkin spice to blend, just a few minutes. Add both milks - cook until heated through. Whisk eggs and yolks with a mixer. With the mixer running, add pumpkin, a spoonful at a time at first until you bring the eggs to temperature - then add the rest. Adding the filling too quickly will cause the eggs to cook. Mix until you have a silky texture. Pour warm filling into pre baked pie shell. Bake until set - a knife inserted in the middle will come out clean. Cool an hour, and serve with whipped cream.


My Mamaw's Apple Cake

1 cup cooking oil
2 cups sugar
3 eggs
2 cups self-rising flour
1-teaspoon vanilla
3 cups chopped apples
1-cup nuts
½ cup raisins
1-teaspoon cinnamon
1-teaspoon nutmeg

Combine oil, sugar and eggs. Beat well. Add flour and beat well. Add remaining ingredients and blend well with spoon or spatula. Turn batter into a greased and floured 13x9 inch pan. Bake at 350 degrees for 40-45 minutes. Don't forget the trick of tossing the raisins and nuts with a tiny bit of flour to keep them from sinking to the bottom of your cake!


Thursday


This is the big day!


8:00 am
Place turkey in covered roaster or cooking bag, with 2 cups of water. Be sure to salt and pepper the turkey inside and out. For a brown skin, rub generously with real butter. Place in 300-degree oven with lid on. The last 45 minutes, increase oven temperature to 350 degrees, remove the lid or cut open your bag. This will allow a beautiful roasted turkey. At this temperature, you are looking at 3-5 hours for a 12-pound, so you will have to adjust your time. While the turkey is sitting waiting for the side dishes to cook, cover it to retain heat.


While your turkey is baking:

Set your table. Get the side dishes you made the day before and let them come to room temperature. Wash your dishes as you go along. Start your green beans. Add onion, bacon and chicken bullion or base, simmer for 45 minutes. Set to the side, and warm them up before serving.

For the dressing: Break up the bread and/or cornbread for the dressing, Sauté onion and celery gently on low heat until transparent. Add to dressing. Sprinkle with ground sage, I use 1 teaspoon, we like sage but it gets overpowering sometimes. Using the stock from the turkey, get the cubes moist. In a separate bowl, whisk 2 eggs with a little milk. Fold into dressing. Turn dressing into well greased casserole dish (here is a trick for a crisp bottom - let the casserole dish sit in the oven with 2 tablespoons butter until melted. Pour dressing into dish.) Bake at 350 degrees for 45 minutes. You can now bake the sweet potatoes, macaroni and cheese or baked beans along with the dressing. Increase oven temperature to 400 degrees if baking more than one thing.

Mashed Potatoes: While the dressing is baking, peel potatoes and boil for 20 minutes - start your potatoes in cold water, and they will cook much better without turning to mush. Drain. Heat heavy whipping cream, salt, pepper and butter in a measuring cup: for 8 potatoes, use 3/4 stick margarine to about 1/2 cup whipping cream (you don't have to use cream, you can use milk.) Start mashing the potatoes using a masher or handheld mixer, adding the liquid slowly until they are the consistency you prefer. Place lid on potatoes to retain heat until ready to eat.

Dumplings: While potatoes are boiling, bring more stock to a simmer and add dumplings. Stir frequently but gently until dumplings sink. Cover until time to serve.



Dumpling method: I use 6 cups of stock (which I make by using chicken or turkey base) to one can of a 10 count buttermilk biscuits. Dredge each biscuit in flour lightly and roll out to a large circle about the size of a saucer; use a pizza cutter and slice each biscuit into strips, turn and cut again until you have squares. Drop the biscuits into the simmering stock one by one, and it will take about 15 minutes. Depending on the type of biscuits you use, it's not a bad idea to have a cup or two of hot stock just in case they start to get too thick. You can just add a little stock at a time until you have the balance you want. And as I said above, if you don't have enough stock from your turkey, you can always use chicken or turkey base, and they also have cartons of stock at the grocery usually in the soup aisle. Cutting your dumplings the night before, and covering with plastic wrap in the refrigerator takes a lot of stress out of your preparation on Thanksgiving Day.

Corn: If you are serving this, prepare it now.


Make Gravy

Remove dressing from oven when bubbly around the edges.
Place the rolls in the oven.
Carve turkey
Take food to the table.

Whew! Eat and enjoy, and let everyone else do the dishes!

Remember, if you are not concerned with bringing a whole turkey to the table, bake it all night using my upside down method. Makes the day less stressful.

Take your turkey, just as you are going to bake it the day of. Place in the oven the night before, on 325 degrees. Let it bake all night, breast side down, in your covered roaster or oven bag. When you get up in the morning, increase the oven temperature to 350 and bake 45 minutes. At this point, is does not matter if you remove lid or not - you are not going to bring the whole bird to the table, but rather just lift the turkey from the bones - it is that tender. Strain the stock. Place the meat in a covered casserole dish and chill. An hour before dinner, remove the turkey. Pour boiling gravy made from the stock over the turkey, and serve. Baking your turkey breast side down all night will not make a presentable brown skinned turkey, but will make the best turkey you have ever eaten. Plus, your stock is right there - no waiting to make the dressing, dumplings, etc.

Good luck! And remember everyone - it's important for you to set traditions for your family! These recipes are simple and easy to follow, which means you will have more time with the ones you love.


And for those of you who request it, my most popular recipe ever:


Catt's Pumpkin Dump Cake


1 (29 oz.) can pumpkin
1 (12 oz.) can evaporated milk
1 cup sugar
1/4 tsp. pumpkin pie spice
1/2 tsp. cinnamon
3 eggs
1 box yellow cake mix
1 cup pecans (chopped)
1 cup butter or margarine (melted)


Beat together pumpkin, milk, sugar, pumpkin
pie spice, cinnamon, and eggs. Pour into
9x12 greased baking dish. Sprinkle
the dry cake mix evenly over the pumpkin
mixture, and then sprinkle on pecans. Drizzle
melted butter over the top. Bake at 350 for
1 hour. Cool. Top with
whipping cream, and enjoy!

Happy Mother's Day!

To all of the mom's out there, I wish you a truly Happy Mother's Day.


As a 46 year old mom of 4, who lost her own mom in '96, this is much a bittersweet day for me. As a matter of fact, my mother often said she thought it was a day invented strictly by the card/flower/restaurant industry, but to certain mother's it was a very hard day almost bordering on cruel. I never knew what she meant, until I had to suffer my first Mother's Day without her. I thought of all the things I wanted her to have and never got: she'd go into a store, and see a beautiful beef roast but it was too expensive so she'd go without. And there was this wonderful chocolate she got just once a year and that was Christmas: it was an orange jel stick covered with dark chocolate. And once she was gone, I cried for those things she wanted but didn't get. I do enjoy the day for my children, even though we don't participate in the commercial aspect of it: no cards, no flowers, no restaurant because not only would it be too expensive, I want them to reflect on what the day is really suppose to be for. So dinner today? Why a beautiful beef roast (gorgeous one, not on sale thank you very much!) cooked slowly all day with some sweet carrots in a deep rich broth: mashed potatoes, and buttered lima beans. We'll 'sop' our plate with a nice crusty piece of bread. For dessert? Orange sticks with chocolate of course.

While being without a mom is certainly a club no one wants to be in, I do remember my mother worrying about the mom's who were alone on Mother's Day, or worse yet the mom's who weren't alone but would set by the phone all day for a call that would never come. I would hug her and say "Happy Mother's Day" and she'd say 'Everyday should be Mother's Day. Indeed.

Mother's Day Dinner

Mother’s Day Dinner

Pork Tenderloin (recipe or method provided)
Dressing
Catt’s Au Gratin Potatoes (recipe included)
Steamed Broccoli
Cottage Cheese with Fresh Fruit, Peaches and Pears are especially good with this
Catt’s Creamy Lemon Pie (recipe provided)
Iced tea

I prepare my pork tenderloin very simple. Just salt, pepper, and sear in a smoking hot skillet. After a few minutes on each side and it has a crust, I throw in a thinly sliced onion, a cup of water with a teaspoon of Kitchen Bouquet and put it in a 400-degree oven, still in the skillet - one pot, one dish to wash. It will take about an hour and a half, and use a meat thermometer to make sure it is done (should register 170.) It makes wonderful gravy.

You can make your own stuffing, but to save time, the boxed dressing is just fine, I buy the pork flavored and here’s the thing: if it keeps the dinner from being stressful, then it’s ok.. Be sure to make this as easy as you can – spending time with your family is the most important! When I make my boxed stuffing, I use 2 cups of water and a whole stick of margarine. I also spoon a little of the gravy from the pork tenderloin onto the stuffing. If you are up to making your own stuffing, that’s fine too.

Catt's Au Gratin Potatoes

2 lbs Yukon Gold Potatoes
2 cups Heavy Whipping Cream
1 minced garlic clove – I use a micro plane grater to make sure this is finely minced, so it melts into the cream
1/2 teaspoon white pepper
Salt to taste

Peel potatoes - sliced very thin, or cut into small cubes. Rinse well. Whisk together cream, garlic, white pepper and salt - add potatoes and stir, making sure each one is coated. Generously grease a casserole dish. Using a slotted spoon, lift potatoes out of cream into dish. Pour the cream over potatoes. Bake at 350 degrees for an hour, or until potatoes are fork tender. Serve steaming hot. Normally I am one to substitute things here and there, but you must use the correct ingredients in this one, and follow the technique precisely. Each potato needs to be covered, so I stir mine around for 5 minutes or so. And I lift mine out with the slotted spoon, just like it says.

Catt's Lemon Pie

1 – 8 ounce cream cheese, room temperature
1 can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla
Prepared graham cracker or baked pastry pie shell
1 cup heavy whipping cream, whipped to soft peaks with sugar to taste

Beat cream cheese until creamy. Add sweetened condensed milk and lemon juice. Whip until creamy. Pour into pie shell. Chill for at least an hour, and top with sweetened whipped cream.

Mother's Day Lunch

This would be great to serve after church, or if you have dinner plans you can still make this and please all of the people, all of the time!

Mother’s Day Lunch

Citrus Juice Medley (recipe provided)
Chicken Salad (recipe provided)
Croissants
Platter with swiss cheese, olives, bread and butter pickles
Deviled Eggs (recipe provided)
Cantaloupe wedges
Quick Nut Bread with Cream Cheese (recipe provided)

Citrus Juice Medley

¾ cup grapefruit juice
¼ cup lemon juice
½ cup orange juice
½ cup sugar
1 cup cracked ice

Combine and serve in glasses with lemon wedges

Catt’s Chicken Salad

4-6 chicken breasts
1 rib of celery, diced fine
olive oil
Mrs. Dash
White Pepper
Salt
Parsley, either fresh or dried (remember, dried is stronger so you'll need less)
Mayonnaise to taste

First stew the chicken breasts - rinse chicken, place in heavy pan and cover with cold water. If you are using bone in, stew for 45 minutes to an hour - if you are using boneless, stew 20 minutes. Let cool in the stock/water. When it is cool, remove chicken and chop into bite sized chunks. In a Tupperware dish or a ziplock bag, place chicken, a few teaspoons of olive oil, a tablespoon of Mrs. Dash, 1/2 a teaspoon of white pepper, a tablespoon of fresh parsley or a teaspoon of dried, and a 1/2 teaspoon of kosher salt. Then toss to coat, and refrigerate for at least an hour or overnight. Take the chicken chunks; add your celery (I use only the white part - it looks nice and tastes milder). Then add a dash more of white pepper and kosher salt to taste, and enough mayonnaise to make it hold together. Mix well, and chill for an hour.

Deviled Eggs

Hard boil the eggs: place the number of eggs you need, cover with cold water, bring to boil over medium heat. As the water comes to a boil, cover and remove from heat. Let set for 20 minutes, drain and cool. Then peel the eggs, just mix the yolks with mayonnaise until you have a tight mixture, and add salt and pepper to taste. Fill eggs, and sprinkle with Paprika. If you want to get fancy, you can add tiny dollops of relish on some, or a sprinkle of crumbled cooked bacon to some as well. But honestly - I am a deviled egg purist. I'll take them with a sprinkle of paprika, thank you.

Quick Nut Bread

Mix into a bowl:
2 cups all purpose flour
1/3 cup white or ½ cup packed brown sugar
2 teaspoons baking powder
1-teaspoon salt


Add to the dry mixture:
2 tablespoons butter, melted and cooled
1 egg, beaten until light
1-cup milk and ½ teaspoon vanilla

Beat just until mixed.

Fold in ¾ cup chopped nuts, dates, raisins or mixture.

Pour into greased bread pan and bake about 40 minutes.
Bake this the night before, and slice when cool. Serve on a platter with a dish of cream cheese.