CAROLYN'S COMPOSITIONS

September 18, 2014

Recipe for Apple Brownies

CAROLYN’S COMPOSITION

APPLE BROWNIES — RECIPE

 QUESTION: If you asked for a “love-apple” in early New England, what would you have asked for?

ANSWER: A tomato

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I know you wouldn’t want to substitute a “love-apple” in the following recipe. I suspect, however, that the following recipe will result in a delicious treat. I can only suspect this because I have never tried making apple brownies. If you try making them, please, let me know if my suspicion on its deliciousiosity  is correct.

This recipe was saved from a church newsletter (probably in New England) to which it was submitted by (more…)

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February 6, 2014

No Knead Bread Recipe

CAROLYN’S COMPOSITIONS Movicon2-happy

Hugs for Monte and Nolan

MY HUSBAND’S NO KNEAD BREAD RECIPE

My husband Monte asked me if I would post his no-knead bread recipe in CAROLYN’S COMPOSITIONS so he could share it with others, especially those requesting it who participate in the Upper Room Devotional online chat.

  • I started making bread when my son Nolan shared what he made. He told me that making bread was easy, and that I should consider baking my own. That was more than two years ago. Now, about once a week, I make bread—usually  the flat loaf on a cookie sheet.  Monte

After years of being the cook, I relish eating the hot homemade bread, fresh from the oven, that I didn’t have to bake. Or anything I don’t have to make. I’m certain many of the women in our country would agree with me, even though there are many others who love to create in the kitchen. Me, I’d rather create on my keyboard.

Monte also bakes pies, his specialty being pumpkin pie made from scratch, eg. a pumpkin from a garden, not pumpkin from a can. You might enjoy reading A Martha and Mary Situation , which includes a rhubarb pie recipe.

As for our son, we encouraged him to cook and sew so he wouldn’t have to marry just to have these tasks done for him. He does the cooking in his family, making bread regularly.

As for our daughter, she learned how to pound a nail and other building tasks, for the same reason. I wanted them to be free to marry for love, not for someone to take care of them.

But I digress. IMG_2945E 140205

NO-KNEAD HOMEMADE BREAD

 INGREDIENTS

2  cups warm water

2 2/3 cups enriched flour

1 1/3 cups whole wheat flour

½  tsp yeast

1 tsp salt  (use iodized salt to prevent iodine deprivation)

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DIRECTIONS

Put the flour and salt in a 2 ½ quart bowl

Mix together with a fork

Make an indentation in the mixture

Pour the water (slightly warm) into the indentation

Add the yeast to the water, letting it dissolve from the surface

Mix all the ingredients together, with a fork, until all the flour is moist

Cover the bowl with plastic wrap or a plate until the dough rises and fills the bowl (I place the bowl in a slightly warmed oven, heated to no more than 1000, then shut off). The dough takes 5-7 hours to rise.

Once raised, mix the dough with (more…)

January 9, 2014

Popovers Made With a Blender

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Hug for Tim

POPOVERS MADE WITH A BLENDER

I spread softened butter onto the pastry on my plate. As I did so, the butter dribbled over my fingertips. I reached for the orange marmalade and added it to the pastry before picking up the popover and trying to graciously bite into it. The butter and jelly oozed out onto my hands and had I not quickly leaned over my plate it would have dripped onto my white winter sweater.
How, I wondered, does anyone eat one of these delectables in a civilized manner?

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I learned a sneaky trick when entertaining people who didn’t know each other. I served something worse than spaghetti, an item which I never saw anyone eat without, somehow, staining some of their clothing.

This recipe is messier than spaghetti.

Because it cannot be eaten politely—it drips and goos with hot butter and other fillingS—it “breaks the ice” among persons just becoming acquainted.

What better way to break the ice and form new relationships than laughter, laughter over seeing (more…)

October 8, 2013

Recipe for Moonshine Cake

Filed under: RECIPES — carolyncholland @ 3:00 am
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CAROLYN’S COMPOSITIONS

 

Hug for

RECIPE FOR MOONSHINE CAKE

I received this recipe from the late Edith Snyder, a member of the former Emmanuel United Methodist Church in New Castle, Pennsylvania, where my husband Monte served between 1985 and 1990.

 MOONSHINE CAKE

TO MAKE THE STARTER MIX:

INGREDIENTS—

One 29 oz. can of sliced peaches

One 20 oz. can of fruit cocktail

One or two 10 oz. jars of Maraschino cherries

7 1/2 cups of sugar

Place in a loosely covered one gallon glass jar at room temperature. Add the above ingredients—they will fill the jar.

Mixture will bubble some and may pop the lid off. This is fine as long as you have something under the jar to catch the liquid.

NOTE: DO NOT REFRIGERATE DURING THESE 20 DAYS OR THE NEXT TEN DAYS.

On the 20th day pour the mix into a large bowl (Tupperware Fix and Mix bowl is the correct size).

Proceed as follows—

Day #1: Add to the starter mix 2 1/2 cups sugar and a 29 oz. can of sliced peaches, with juice. STIR EVERY DAY WITH A PLASTIC OR WOODEN SPOON.

DAY #10: (more…)

August 22, 2013

Cherry-Almond Glazed Pork

Filed under: RECIPES — carolyncholland @ 3:00 am
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CAROLYN’S COMPOSITIONS

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Hug for Gail, who requested this recipe years ago.

CHERRY-ALMOND GLAZED PORK*

When my cousin Gail visited me while I lived in Buffalo, many moons ago, I served a cherry-basted roast that she never forgot.

For about 10 years she’s been after me for the recipe. Last I knew she found a recipe and used it, but it is probably NOT this recipe, which is the only recipe for cherry glazed pork I’ve come across in my files..

 So I post this recipe for cherry-almond glazed pork for her benefit, and I will send the original copy to her.

CHERRY GLAZED PORK 

When you brown and cook the chops, be sure that they do not overlap in the skilled, so each one will be evenly glazed with the cherry sauce. For 2 or 4 servings, you’ll find the pork chops easier to prepare and serve than a tiny roast. But when it comes to a dinner for 6 or more, we recommend the pork loin roast with the same scrumptious cherry-almond glaze.

TO SERVE 2 OR 4 (4 in parentheses)

2 (4) pork chops (more…)

December 6, 2012

How to Use Marshmallows

CAROLYN’S COMPOSITIONS

HOW TO USE MARSHMALLOWS

In passing, I heard a television voice state that marshmallow companies depend, like many businesses, on the last two months of the year to build their profit margin.

Erewhon-Best-croppedI couldn’t find any information on the Internet to support this statement but I did wonder that it was the Christmas season that financially makes the marshmallow business, rather than the Easter season.

While exploring the question I discovered the many surprising uses for marshmallows. Of course there’s the traditional uses that everyone is familiar with:

  • S’mores
  • Rice Krispie Treats or Squares: Melt about 1/4 cup of butter or margarine in a saucepan. Add one package of regular-sized marshmallows (about 40 marshmallows) and stir until melted. Remove the saucepan from the heat and stir in 6 cups of Rice Krispies. Place the mixture in a greased pan and cool, then cut into squares.1
  • sweet potato topping
  • toasted-over-the-fire marshmallows
  • marshmallow topping hot chocolate
  • fluffernutters (if you don’t know what a fluffernutter is click on http://carolyncholland2011.wordpress.com/2011/03/20/you-don%e2%80%99t-know-what-a-fluffer-nutter-is/ )

Below are some of the other uses for marshmallows:

  • Marshmallow Pie Improves on the Classic Mallomar
  • Marshmallow Animals
  • Bourbon Marshmallows
  • Chocolate Covered Beer Marshmallows
  • Toasted Marshmallow Milkshakes

and a book: Marshmallow Madness!: Dozens of Puffalicious Recipes

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MARSHMALLOW PIE IMPROVES ON THE CLASSIC MALLOMAR2

Once upon a time, the only desserts I made were pies, and then it occurred to me that a repressed desire for a thick, rich filling was subverting my more recent cake obsession. So I figured, might as well go with it and make a pie with a marshmallow filling.

For some reason, I saw it with a graham cracker bottom crust and a chocolate top crust. Well, clearly another repressed desire was breaking through. This was basically the idea of the Mallomar, that over-the-top cookie that Nabisco produces only during the cool part of the year because the chocolate coating would melt in hot weather.

The difference is that 1) this was a pie that I could slice into pieces of any size I liked, and 2) I could make it any time of year! A triumph over the limitations of eating guilty pleasures seasonally! You probably have most of the ingredients in your pantry all the time….

Marshmallow Pie

Serves 8-12

For the crust:

10 graham crackers

2 teaspoons sugar

½ teaspoon cinnamon

2 to 3 grindings nutmeg

5 tablespoons butter, melted

Directions

1. Put the crackers, sugar, cinnamon and nutmeg in a food processor and process until fine, about 20 seconds.

2. Pour in the melted butter and pulse about 10 times, until just amalgamated.

3. Pour the crumb mixture into a 9-inch pie pan and, pressing with your (more…)

November 23, 2010

My Husband’s Famous Pumpkin Pie

CAROLYN’S COMPOSITIONS

MY HUSBAND’S FAMOUS  PUMPKIN PIE

Made from Scratch

Monte W. Holland

     My husband, Monte, began making homemade pumpkin pies from scratch in 1985. To read that story, click on: My Husband’s Pumpkin Pie Saga

     Below he gives his instructions for making his specialty.

 THE CRUST

I prefer using an egg pastry recipe found in (more…)

November 21, 2009

WHAT? NO PUMPKIN PIE FOR THANKSGIVING?

CAROLYN’S COMPOSITIONS

MONTHLY PRIZE FOR COMMENTS

NEW CONTEST! A MONTHLY PRIZE!

 

     CAROLYN’S COMPOSITIONS is awarding a monthly prize to the reader making the most comments at www.carolyncholland.wordpress.com. To be eligible for the prize, comment on any post. The more comments you post, the greater chance you have of being the winner.

     The first prize, to be announced on December 3, 2009, will be awarded to the reader who made the most comments on during November.

     The winner will be notified by E-mail. In the event of a tie, a name will be drawn. Winners will be listed on this page. 

     Thank you for your loyalty to my writing site.      Carolyn C. Holland

 WHAT? NO PUMPKIN PIE FOR THANKSGIVING?

     Will Mother Nature’s 2008 and 2009 weather conditions deny many Americans their traditional pumpkin pie? If so, the holiday dinner tables will look more like that of the first Thanksgiving in 1621.

     The menu for fifty-three immigrants who watched half of their group die of malnourishment and disease, and the ninety Indians, all of whom attended that three-day feast, didn’t have pumpkin pie on their menu. It was an improbable dessert because (more…)

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