December 26, 2011
Something New From Gramma Agoo....
AKA MARY PELZEL
"HOW TO GROW COLOR SPOTS INDOORS"
Hungry? Here's what's cooking. But first, let's clean out the fridge. The following is my method for attacking this kitchen monster. I designate one section of the kitchen counter to hold items that will return to the refrigerator. Another area holds items that will end up in a casserole dish or soup stockpot. There are usually lots of these after a holiday weekend. Put a pot of water on the stove and bring it to a boil. Reduce to simmer. Chop up that last carrot and base of celery stalk and any other usable bits and pieces of veggies and meats you discover and place into the pot. Add a bay leaf and allow to simmer and reduce while you proceed with the task at hand. The resulting stock can be frozen for future use. The next step is to place a garbage can near the refrigerator door. This is to hold the tossed and never again to see the light of day items.
Deciding what to throw away can be the hardest part. The forgotten partial carton of sour cream that has been growing color spots in the back of the second shelf -- outtta here. If the cheddar cheese has more hair on it than your head and it's green -- in the can. Perhaps there is an over active bowl of leftovers escaping from under a layer of plastic wrap. Anything that moves, I suggest that it hits the can. Who put the milk back with only 2 sips left in a gallon jug? Sound familiar? Let the games begin and start tossing.
The general rule for shelf life of leftovers is three days. If you're not sure how long an item has been in the fridge, it's been too long.
Did you find any wrinkled apples or pears? Good! These wrinkles are OK. Do not apply Oil of Olay or Retin-A. Set the apples and/or pears aside for an Apple-Walnut Loaf (recipe to follow).
Many times, it is simply a case of too little or too much. For example: When you discover an over-sized jar of green olives and the jar contains only three olives, eat them and get rid of the jar. The same goes for the half full jar of chocolate fudge ice cream topping. You might as well finish that off too! Isn't this fun!
With the refrigerator standing open and empty, give it the soapy water scrub-down, replace the "to keep items", empty the trash and make yourself a reward treat for a job well done.
THE REWARD: APPLE/PEAR LOAF
INGREDIENTS FOR TOPPING: 1/4 cup granulated sugar, 1/4 cup all-purpose flour, 2 1/2 teaspoons cinnamon, 1/4 cup cold unsalted butter (cut into 1/2 inch pieces).
MAKE IT: In a medium bowl, whisk together the sugar, flour and cinnamon. Cut in the cold butter until mixture is crumbly. Set aside.
INGREDIENTS FOR LOAF: 1/2 cup softened butter, 1 cup granulated sugar, 2 eggs, 1/4 cup plus 1 tablespoon buttermilk, 1 1/2 teaspoons pure vanilla, 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 cups peeled and diced apples or pears, 1/2 cup walnuts, prepared topping.
MAKE IT: Heat the oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan. Lightly coat the pan with cooking spray, line with parchment paper, then spray the paper. In a large bowl cream the butter and sugar until light and fluffy about 3-5 minutes. Add the eggs, one at a time, beating well until fully incorporated. Beat in the buttermilk and vanilla.
In a medium bowl, whisk together the flour, baking soda and salt. With the mixer running, slowly beat in the dry ingredients just until fluffy combined. Stir in the diced apples and/or pears and chopped walnuts by hand. Pour the batter into the prepared pan. Sprinkle over with the topping.
Place the pan in the oven and bake until puffed and a toothpick inserted comes out clean, about 55-60 minutes. Cool in the pan for 15 minutes, then remove from pan and cool completely before slicing.
Serves 8-10.
As always, I welcome your questions and comments. If you have cooking questions, send them to me. If I don't have the answer, I'll find someone who does.
Mary
marysplace1st@yahoo.com
www.marysplacegifts.com
509-658-1057
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