Feed Your Kids – Page 69 – The leading authority on basketball cupcakes and Basil-Lime martinis…

My mother’s “Jailhouse” Rolls

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My mother used to be an assistant district attorney in Beaumont, Texas. The county jail was in the same building, a few floors above. The jail cafeteria made these rolls regularly (at least when the grand jury was in session, I don’t think they made them for the prisoners), and they smelled so good while my mother was at work that she had to ask for the recipe. They are a holiday MUST for our family now. My mother and I used to make pans and pans of them to give as teacher gifts at Christmas and it would be unthinkable to have a meal with the extended family without them. My kids (and Hubby, and my dad) go CRAZY for them. They are rich, moist, yeasty and YUMMY. My mother insists that using margarine (instead of butter) and instant mashed potatoes (instead of “real” ones) provides a lighter texture. That does go against my real/slow/whole food philosophy, but I must admit that I wouldn’t change a thing about the way these rolls taste, so she must be right.

“Jailhouse” Rolls

1 cup mashed potatoes (reconstituted instant ones recommended)
2 sticks margarine
3 eggs
7 cups flour
1 cup sugar
1 1/2 cups lukewarm water
1 package dry yeast
1 scant teaspoon salt

Mix yeast in water; blend and set aside. Mix potatoes, eggs, margarine, sugar and salt. Add flour. Add yeast water. Mix. Place in a greased bowl and cover with a cool, damp cloth. Refrigerate for 2 hours. Remove from refrigerator. Roll dough out to about 3/4 inch thickness and cut with a biscuit cutter. Place in buttered pans (8″ round cake pans work well). Brush the tops with melted butter and let rise for several hours. Bake at 450 degrees for 10 – 15 minutes until lightly browned on top.

Cinnamon Roll Version
(too delicious for a description to do them justice – just trust me)

1 recipe prepared Jailhouse Roll dough

for cinnamon rolls:
1/4 cup margarine, melted
1/4 cup sugar
1/4 cup brown sugar
1 tsp. cinnamon
1/2 cup chopped pecans (optional, unless you’re making them for me)
1/2 cup golden raisins (optional)

for icing:
2 cups powdered sugar
2 Tbsp margarine
1/2 tsp vanilla
2 or 3 Tbsp milk

Prepare dough as above. Divide dough in half after removing from the refrigerator. Roll each dough half into a large rectangle. Brush each rectangle with melted butter. Sprinkle each with a mixture of the sugar, brown sugar and cinnamon. Add chopped pecans and/or golden raisins to each rectangle, if desired. Roll rectangle into a log. Cut into 3/4 inch slices and place in a buttered pan. Let rise for several hours. Bake at 450 degrees for 15 minutes. Let rolls cool in pan. Mix together powdered sugar and butter in the food processor. Add vanilla and milk. Drizzle over cinnamon rolls and DEVOUR.

Christmas Prime Rib Dinner

Christmas Day Lunch Menu: Romaine Heart Salad with Roasted Red Pepper Vinaigrette and Emerilized French Bread Croutons (recipe follows) Suzanne Goin’s Slow-Roasted Prime Rib Roast (from December 2006 Fine Cooking magazine) Smashed Fingerling Potatoes with Horseradish Creme Fraiche (from the same issue, but here’s a synopsis) My mother’s Orange-Glazed Carrots (recipe follows) My mother’s Jailhouse … Continue reading “Christmas Prime Rib Dinner”

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Christmas Day Lunch Menu:

Romaine Heart Salad with Roasted Red Pepper Vinaigrette
and Emerilized French Bread Croutons (recipe follows)

Suzanne Goin’s Slow-Roasted Prime Rib Roast
(from December 2006 Fine Cooking magazine)

Smashed Fingerling Potatoes with Horseradish Creme Fraiche
(from the same issue, but here’s a synopsis)

My mother’s Orange-Glazed Carrots
(recipe follows)

My mother’s Jailhouse Rolls
(explanation and recipe will follow in next post)

This roast was SOOOO good.
The actual recipe is not available on Fine Cooking’s website, but here is some info. from the article: http://www.taunton.com/finecooking/pages/c00251.asp

The Prime Rib recipe is available here.

It’s worth a visit to Fine Cooking mag to get the back issue, though, for the potato recipe and lots of other great stuff (http://www.taunton.com/store/pages/backissue_fc.asp). That was a particularly good issue.

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The “Roast Beast”, as we called it, in the oven.

I would definitely recommend it and would make it again in a heartbeat. My only reservation was the cost of the meat. The roast that I used was a little over 6 pounds and cost $80!!! Prime Rib is so tender and juicy that it was definitely worth it, but I think that the flavor profiles of the herbs, garlic, etc. were so good that this recipe would definitely be worth trying with a “lesser” cut of meat for a more everyday meal. The horseradish cream from the potatoes was GREAT on the roast, too.

Roasted Red Pepper Vinaigrette

1/4 cup white balsamic vinegar
1/2 cup olive oil
1 clove garlic, pressed through a garlic press
3 Tbsp. roasted red pepper puree
(just pop the peppers in the blender – if you use jarred ones in oil, be sure to drain the oil first)
salt and pepper to taste

Whisk together vinegar, garlic and pepper puree in a high-sided bowl. Whisk continuously while slowly pouring in olive oil. Salt and pepper generously – remember that each salad will only have a bit of the dressing, so will only have a bit of salt and pepper on it.

This basic vinaigrette recipe can be adapted to almost any flavor combination. One of Girl’s favorite recipes is raspberry vinegar and a bit of raspberry coulis instead of the peppers (omit the garlic) to make a Raspberry Vinaigrette.

“Emerilized” French Bread Croutons

1/2 loaf French bread (not baguette, but the larger, softer type)
about 4 Tbsp. melted butter
about 1 Tbsp. Emeril’s Baby Bam seasoning
(recipe here)

Note: You may need a little more or less butter and seasoning, depending upon the size of your loaf of bread.

Preheat oven to 250 degrees.

Cut bread into bite-sized cubes (your choice, but I like them on the chunky side). Toss bread cubes with the butter in a large bowl. Sprinkle with the Baby Bam until each cube has a light coating of seasoning on it. Toss again until butter and seasoning are evenly distributed. Bake on an ungreased sheet pan until lightly crunchy and VERY lightly browned (20 – 30 minutes), gently stirring/tossing/turning about every 10 minutes. You will need to watch them carefully. Allow the croutons to cool before adding them to your salad. Store any leftovers in an airtight container or zipper bag.

(Emeril’s Baby Bam seasoning is really yummy and is good as an all-purpose seasoning on lots of different things. It’s worth the extra step to mix up a batch.)

Orange-Glazed Carrots
(Thanks, Mom!)

1 1/2 cups orange juice
1/2 cup brown sugar
1 1/2 Tbsp. butter
1 Tbsp. cornstarch
1/4 cup cold water
pink of ground ginger (or garlic, if preferred)
1 pound fresh carrots, peeled and sliced on the diagonal into 1/2 inch pieces
(or 1 pound whole baby carrots)

Steam carrots until tender but still slightly crisp; set aside. Mix juice, sugar and butter in a small saucepan. Cook over medium heat, whisking frequently, until it gently bubbles. Mix water with cornstarch until there are no lumps, then add to the juice mixture. Cook until thickened. Add ginger (or garlic). Pour over carrots.

Hubby taking a “Cat Nap”

I took Hubby with me to my exercise class today. Apparently, it wore him out, because he came home and took a nap. The cats (who are littermates) were THRILLED to have a snuggle buddy in the middle of the day and enthusiastically (err….well…..sluggishly) joined him in his lethargy.

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Short Ribs Provencale

I apologize for this horrible photo – guess my camera skills were off tonight! We had my little brother and his wife over for dinner tonight and made this short rib recipe from Epicurious. These were SO delicious and flavorful and really not too much trouble to make. There’s a little chopping and a little … Continue reading “Short Ribs Provencale”

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I apologize for this horrible photo – guess my camera skills were off tonight!

We had my little brother and his wife over for dinner tonight and made this short rib recipe from Epicurious. These were SO delicious and flavorful and really not too much trouble to make. There’s a little chopping and a little time browning the ribs then sauteing and simmering the sauce ingredients on the stove, but then the ribs cook for 2 and 1/2 hours, so you’re free to fiddle around with the rest of your side dishes. We made Smashed Fingerling Potatoes with Horseradish Creme Fraiche to go with them – a recipe from the December 2006 issue of Fine Cooking. I love that magazine and that particular issue is a really great one. I’m going to make a Slow-Roasted Prime Rib recipe from the same issue for our Christmas Day lunch and the potatoes were so good, I’m going to make them again for Christmas. Here’s an excerpt from the article. I don’t want to risk any copyright issues, but I’ll tell you the basic instructions for the potatoes, without giving away any “secrets”:

Boil fingerling potatoes (the ones that I found were a mix of different potatoes, like Red Bliss and Blue and Baby Yukon Golds) until tender when poked with a fork (the recipe says use water, but I used chicken stock). Drain the liquid off – reserving a little bit of it. Smash each potato, individually, with a spatula or wooden spoon, just to smush it a little and break the skin. Put a little butter and chopped parsley on the potatoes after they’re smashed, using a little of the cooking liquid, if necessary. For the horseradish cream, blend 1 Tbsp. of prepared horseradish sauce with each 1/4 cup of creme fraiche that you would like to use. Top each serving of potatoes with a dollop of the creme fraiche.

Little Brother made a WONDERFUL, rich, gooey Chocolate Bourbon Pecan Pie for dessert – I’ll have to get his recipe!

“Helping Hand” bags for the homeless

This idea originally came from a community service project that Girl’s Girl Scout troop did a couple of years ago. I like this idea, because while we want to help those in need, it would be naive to ignore the fact that a lot of these people in need have substance abuse problems that giving them cash would enable them to pursue. This project, I believe, is a more suitable way to help. I am nervous about giving someone cash that they may use on booze or drugs, but I would never begrudge anyone food. This project was such a hit that we’ve adopted it and done it several times, as a family. I was worried, at first, that the intended recipients of these bags might be rude: “What do I want with this, Lady? Just give me money!”, but that was not the case at all. Every single person that we have given one of these to has responded graciously and gratefully.

The kids bundled up 29 of these bags this morning. We are going to give some to our family and friends this holiday season, in the hopes that they will keep a couple in their car, to hand to someone in need of assistance. If you are interested in trying this yourself, this is what we packaged in the bags (this is “survival” food and needs to be non-perishable, so I know that it’s not the most healthy, but it’s necessary) :

one individual pop-top can of fruit
one pop-top can of Vienna sausages
one granola bar
one plastic spoon
one paper napkin
one sanitary hand wipe
one small water bottle
one individual package peanut butter crackers
a printed card with information on places to go for help
(If you are in the Austin area and would like to use our list of Austin-area resources, you may download it here.)

All of these items were packaged in a gallon-sized Ziploc bag.

Happy Holidays, everyone!

Decorated Gingerbread Houses

Photos of the Gingerbread Houses that Boy and Girl decorated. This is how we use up any leftover Halloween candy (and we bought a little more extra Christmas candy, too). The little foil gift boxes are specially wrapped chocolate “presents” that I found. Perfect. They had a lot of fun doing this. I can’t believe … Continue reading “Decorated Gingerbread Houses”

Photos of the Gingerbread Houses that Boy and Girl decorated. This is how we use up any leftover Halloween candy (and we bought a little more extra Christmas candy, too). The little foil gift boxes are specially wrapped chocolate “presents” that I found. Perfect. They had a lot of fun doing this. I can’t believe that I forgot to take photos of them actually decorating the houses – Bad Mom!

Boy’s Gingerbread House, complete with licorice swag and candy cane supports and roof beams

Girl’s Gingerbread House with candy cane/gummy Life Saver tree

Orange Slice Cookies

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My favorite desserts are ones that have fruit in them, especially citrus. I will bypass ANYTHING made of chocolate for a good, homemade lemon square or lemon meringue pie. I know that makes me a bit of an oddity amongst most chocolate-crazed females, but I am definitely partial to citrus. I will post my ALL TIME FAVORITE dessert sometime soon (Saucy individual Lemon Puddings – with a crunchy “brulee” topping). My best friend (I love you, Eileen!) made those for me for my birthday one year and I’ve never been happier! So, as unique and citrusy as these cookies are, they are a really nice change from all of the gingerbread and sugar cookies that are around at this time of year, or are a great cookie to round out the assortment on a cookie tray or in a cookie gift box. This recipe was torn out of a magazine that I found so many years ago that I don’t even remember which one it was. The copy of the page that I have is so torn up that I can’t even read the name anymore, so I will apologize now to whichever publication I am about to blatantly plagiarize. This recipe is SO good and the finished cookies are so pretty – these are a sure-fire winner. the powdered sugar in the dough gives them a nice, crispy texture, almost like a “sandie” cookie. I only make these at Christmas, so every year I have to go and hunt to find the recipe. I am thrilled that I will now (thanks to this blog) be able to effortlessly find the recipe every year from now on.

Orange Slice Cookies

Makes about 80.
Prep. time: about 20 minutes
Freezing time: at least 30 minutes
Baking time: about 13 minutes

Dough:
2 sticks (1 cup) butter, softened
1 1/2 cups powdered sugar
1 Tbsp. freshly grated orange peel
(I always end up using clementine tangerines, because that’s what we have around at this time of year)
2 tsp. vanilla extract
1 tsp. baking powder
1 large egg
2 1/2 cups all-purpose flour

Icing:
2 1/2 cups powdered sugar
1 Tbsp. freshly grated orange (or clementine) peel
(For the icing, I grate the orange peel and then chop it finely, so that it doesn’t get clogged in the tip of my pastry bag. This is not necessary for the peel that goes in the cookie dough.)
3 Tbsp. fresh orange (or clementine) juice
1 cup orange-colored sugar
(check a craft store or cake decorating store if your supermarket doesn’t have this)

For the dough:
1. With mixer on medium speed, beat butter, sugar, orange peel, vanilla and baking powder until fluffly. Beat in egg. Reduce speed to low; gradually add flour, beating just until blended.
2. Divide dough in half.

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Shape each half into a 10-inch log. Press down on each log to flatten 1 side completely. Wrap and freeze at least 30 minutes, until firm enough to slice.
3. Heat oven to 325 degrees.
4. Cut 1 log at a time into forty 1/4 inch thick slices; place 1 inch apart on ungreased baking sheet (I usually line the sheets with parchment paper).

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5. Bake for 11 to 13 minutes, until very lightly browned. (I find that these usually take the whole 13 minutes to be lightly browned on the bottoms, and sometimes more.) Remove to wire rack to cool completely. Repeat with remaining dough.

For the icing:
6. In medium bowl, whisk ingredients, until thick and smooth. Place in quart sized ziptop bag (or you may use a pastry bag with a small, round tip, like an Ateco #5). Pour colored sugar into a bowl. Snip tip off 1 corner of ziptop bag; pipe icing on cookies to resemble orange slices.

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Gently press cookies, icing side down, in colored sugar. Shake off excess.

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Update: I found a link to the recipe online:

http://www.grouprecipes.com/63830/fancy-orange-slice-cookies.html/print

Creamy Wild Rice Soup

A friend from Minnesota gave me this recipe about 15 years ago. It’s one of our favorites when soup (cold) weather arrives. We’re still waiting (sigh) for soup weather in Texas this year, but we’re enjoying our soup, anyway, even if we’re wearing shorts while we eat it! Boy especially likes this soup. It is a great first course, if served in very small cups, or add a salad and some bread and make a meal of it! The salad pictured above was an odd mixture of romaine hearts, black beans, purple onion, chopped tomato and chopped, toasted pecans with sun-dried tomato vinaigrette. I have a tendency to throw whatever I have in the fridge on top of a salad. Sometimes they turn out great (like this one), but sometimes they’re just weird. If I had it to do again, I would have left either the pecans or the beans out – they weren’t a good combination, but not awful….

Wild Rice Soup

1/4 cup minced onion
4 Tbsp butter
1/3 cup flour
4 cups chicken broth
1/2 cup frozen green peas or grated fresh carrot
(I usually use carrots, but didn’t have any today, so I used peas)
1/2 cup cubed ham
2 1/2 cups cooked wild rice (I cook it with chicken broth, for extra flavor)
2 Tbsp. chopped fresh Italian parsley
2 cups milk
salt and pepper to taste

Saute the onion in the butter until soft. Turn heat off and whisk in the flour until well blended. Gradually pour in the chicken stock, whisking to incorporate. Cook over low heat, stirring occasionally, until very slightly thickened (5 – 10 minutes?). Add peas or carrots, ham, rice and parsley. Stir to combine and cook over low heat for 5 more minutes or so. Gradually pour in as much milk as necessary to reach the proper soup consistency (you may need slightly more or less than 2 cups). Simmer 2 or 3 more minutes to allow the soup to warm through. Salt and pepper to taste.

If you’re feeling like REALLY rich soup you can substitute half-and-half for some (or even all) of the milk, but we like a slightly lighter flavor so that we can make a meal of this. I would only make it with all cream if you are planning to serve VERY small portions.

Other possible variations:

Add a little finely diced celery (about 1/4 cup?) to the onion. Saute the celery with the onion and proceed with the recipe as usual.

Add some sliced or chopped, sauteed mushrooms (about 1 cup?) to the soup when you add the rice and ham.

Substitute chopped, cooked chicken for the ham.

Basic Buttercream Icing

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This icing can be adapted to be used for almost anything. It’s great for cakes, cupcakes and even cookies, if they don’t need to be stacked or wrapped (this icing really won’t “harden” enough for that). I made this batch of icing to go with the cookies for Girl’s school Christmas party tomorrow (see previous post – I made the cookies a few days ago and froze them). I thought that it would be easier for the kids to grab icing and decorate their own cookies if the icing was already portioned out, so I used these handy plastic portion cups. Even though they are not as environmentally friendly as I would like, I know that it will make it much easier at the party (and more hygienic), instead of having to scoop out enough icing for each kid and hoping that there will be enough left for the last kid.

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Basic Buttercream Icing

1 stick (1/2 cup) butter, cut into chunky cubes
1 pound (1 box) powdered sugar (sifted, if there are any visible lumps)
1 tsp. extract of your choice
about 1/4 cup liquid of your choice
(more about extract and liquid choices later)
pinch of salt, optional
1 Tbsp. Meringue powder (I like Wilton brand, but any powdered egg whites will do. This is also optional, but does help the icing maintain it’s consistency.)

Cream butter lightly in a stand mixer until it is slightly softened and not lumpy. Add extract, meringue powder and salt, if desired. With mixer on low, pour powdered sugar in slowly until blended (mixture will be sort of coarse and crumbly). Add liquid gradually (1 Tbsp. at a time), until icing reaches the consistency that you want.

One batch makes a little more than 2 cups. You probably need a double batch of icing to frost one round two-layer cake or one batch of cookies. For a batch (24) of cupcakes, you could maybe get by with a single batch if you frost them lightly (my preference, anyway). If you are using this to frost cookies, keep in mind that the icing will stay soft, so the cookies cannot be stacked or easily stored, but it’s great for parties where the cookies will be eaten as soon as they are frosted and it’s much tastier than most typical cookie frosting.

A note on flavoring (extracts and liquids) choices:
I usually start with 1 tsp. vanilla extract and add just a touch (1/4 tsp.) of almond extract, too, but you can use any extract that you like (peppermint, lemon, etc.). For the holidays, mixing vanilla and peppermint extracts together is a festive flavor. If you want your icing to stay super WHITE, you can buy special clear extracts at a cake store or craft store. REAL vanilla extract tastes MUCH better, though, and I don’t think that having your icing stay WHITE WHITE matters, unless you’re making a wedding cake! If you really want WHITE icing, you have to use shortening, anyway, instead of the butter (ICK!). As far as liquid goes, I usually use milk, but if you want a really rich icing, you can use half-and-half or even whipping cream. If using cream, the icing will need to be refrigerated afterwards; if you use milk, the frosted cake/cupcakes can sit out for a day or two (covered) without you having to worry. If it will not be consumed before then, I would refrigerate it, just to be safe. This icing can also be easily adapted to make chocolate frosting – just add about 1/4 cup melted chocolate before adding the liquid. I usually use chocolate chips just to make it easy. To make a nice “grown-up” mocha-flavored icing, you can make chocolate icing, using strongly brewed, black coffee as your liquid in the icing, instead of milk.

Just in case any of you are wondering what I did to help with Boy’s Christmas party, it was yesterday and I was there, helping make pancakes on an electric skillet and serving them to the kids. They have been studying Jamestown and had a Colonial-themed party. They dressed in pseudo-Colonial garb (this was much more exciting to the girls than the boys), made clove-studded orange pomanders, practiced calligraphy, made yarn dolls and played Colonial games. We called the pancakes “johnny cakes”. It was very festive and fun.

What’s really funny is that Boy is now fascinated with making more yarn dolls. He put together a couple more after school today. When Girl was in 3rd grade (and they did this same EXACT party), she made lots more yarn dolls, too. She made little beds for them and experimented with creating different ways to make their hair. Boy, on the other hand, is creating elaborate yarn trapezes in his room for them to swing from to catch their little yarn adversaries. Amazing how different the genders can be, even with the same toy. When Boy was very small, I didn’t believe in these gender stereotypes and bought both of the kids little doll strollers. It seems pretty silly now, but I was convinced that he should be allowed to play with dolls, too, if he wanted to. I needn’t have bothered – he was absolutely NOT interested. Girl used her doll stroller to push her baby dolls around, lovingly covering them with teeny little blankets. Boy used his stroller, too – to make it easier to cart his toy cars around from to room.

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Some of Boy’s friends, eating pancakes

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Boy (in the green sweater vest) playing “Colonial games”

All-Purpose Sugar Cookies

Girl’s class at school is having a Christmas party this week and they requested some cookies for the kids to decorate with frosting and sprinkles during the event. This recipe is JUST the thing. All-Purpose Sugar Cookies 2 cups (4 sticks) butter 3 cups sugar 1 tsp. baking soda 1 tsp. vanilla extract 3 beaten … Continue reading “All-Purpose Sugar Cookies”

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Girl’s class at school is having a Christmas party this week and they requested some cookies for the kids to decorate with frosting and sprinkles during the event. This recipe is JUST the thing.

All-Purpose Sugar Cookies

2 cups (4 sticks) butter
3 cups sugar
1 tsp. baking soda
1 tsp. vanilla extract
3 beaten eggs
6 cups flour
1/4 to 1/2 tsp. McCormick’s Vanilla Butter & Nut extract (if you can find it), optional
tiny pinch of salt

Preheat oven to 350 degrees. Cut sticks of butter into chunky cubes. Cream together butter and sugar in large bowl of a stand mixer. Add eggs, soda, and extracts. Mix until just barely blended. Blend in half of flour until just barely mixed. Repeat with remaining flour. Roll dough out to about 1/4 inch thickness and cut into desired shapes.

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Decorate, if desired, with M & Ms, Red Hots, raisins, etc. If you are planning to serve them as “plain” sugar cookies, you may sprinkle them with a bit of coarse sugar (raw sugar or sanding sugar – you could even use plain white sugar if you don’t have either of these on hand) at this point. Bake about 10 minutes, depending upon size of cut-outs.

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Watch carefully, because these will become overdone very quickly. Makes about 5 dozen cookies that are about 3 and 1/2 inches across (plus one small little ball of dough to make one special mini-cookie for Boy).

Other ideas to use dough:

Chocolate Chip cookies:
Mix chocolate chips into dough before baking for a lighter cookie (no brown sugar).

Snickerdoodles:
Form dough into small balls and roll in cinnamon-sugar before baking.

Decorative Edge cookies:
Roll dough into a log about 2 inches across. Wrap in waxed paper and refrigerate until firm. Cut log into slices about 1/2 inch thick. Roll edge of slices in decorative sprinkles (jimmies, colored sugar, etc.) and bake as usual.

Kiss cookies:
Roll dough into small balls and then press an unwrapped Hershey Kiss candy into each ball before baking.

Iced, decorated cookies:
Decorate with your favorite icing and/or sprinkles after baking. I will post spreadable icing and poured fondant icing recipes soon. I am planning to make another batch of these soon, for the Christmas holidays and will likely pipe designs in multiple colors on them. Look for another entry soon. Here is a photo of some angel cookies that I made like this last year: