Wednesday, March 29, 2017

Lazy Daisy Oatmeal Cake

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This is one of those old-fashioned vintage recipes, said to be from the 1940's; I love recipes like that. This is the one your grandmother used to make, and said to be an original recipe developed for Quaker Oats.

Tender, moist and delicious, it is a one pan cake, great for after-school snacks, or anytime you want an easy dessert. No fuss or muss, I love it!


RECIPE
Ingredients
For the Cake:
1 cup rolled oats
3/4 cup boiling water
1/2 cup milk
1/2 tsp salt
8 tbls unsalted butter, very soft
1 3/4 cup packed light brown sugar
2 tsp vanilla extract
2 large eggs
1/2 cup shredded sweetened coconut
1 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon

For the Topping:
6 tbls unsalted butter, very soft
3/4 cup packed light brown sugar
3 tbls milk
2 cups shredded sweetened coconut
1 cup pecans or walnuts, chopped

Method
Combine oats, boiling water, and milk; let sit 20 minutes. Adjust oven rack to upper and lower middle position and preheat to 350 degrees. Grease,or spray with baking spray, a 9 x 9 -inch pan.

Add salt, butter, sugar, and vanilla to oat mixture and stir to combine. Stir in eggs and coconut. Add flour, baking soda, and cinnamon to bowl, then stir until completely combined. Pour into prepared pan and bake on middle rack until just set, about 30-40 minutes, or until a toothpick inserted in the middle comes out clean.

While cake is baking, mix topping in same unwashed bowl: toss butter, brown sugar, milk, coconut, and nuts to form moist crumbs.

As soon as cake is baked, remove from oven and spread topping over the top. Return pan to oven and increase heat to broil. Briefly heat until topping melts and coconut is lightly toasted, about 1 minute. Transfer pan to wire rack to cool.

You can also see this recipe at Meal Plan Monday

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Tuesday, March 28, 2017

Jellies and Shrubs - March Challenge

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Mango, Szechuan Peppercorn, Kaffir Lime Leaf Shrub - Tami Young - see recipe below
A group of us are participating in the Food In Jars Mastery Challenge hosted by Marisa at Food in Jars and the March challenge was JELLY OR SHRUBS. Wait? What? What the heck is a shrub?

According to Rodales's Organic Life shrubs are "Derived from the Arabic sharab, meaning “drink,” a shrub is a zingy libation of fruit and sugar steeped in vinegar. People have enjoyed versions of these concoctions the world over—from colonial America, where sailors used them to prevent scurvy, to modern Asia, where people sip drinking vinegars as a health tonic. The shrub was one of America’s first drinks, kept without chilling and imbibed by settlers as an alternative to water, which was often unsafe. Popular through the 18th and 19th centuries, shrubs fell out of fashion after modern refrigeration eliminated the need for shelf-stable beverages."

The Huffington Post even had an article on "How to Make a Shrub aka The Secret to Cocktails That Taste Like Summer."  "Shrubs started as a household practicality. Back before refrigeration, fresh fruit would spoil quickly, but you could extend its life by piling it into a big crock with some sugar. The juice that came off the fruit was redolent with the bright flavor of the fruits in the crock, and after a few weeks it would ferment into vinegar."

So off we set to make either jelly or shrubs. While most chose to make jelly, a few brave souls tried making shrubs and are now all fans of this fruit, sugar and vinegar beverage.

See our results and recipes here:

Balsamic Vinegar Jelly with Onions Seeds - Sue Harris -
Jams 'n' Pans
Recipe

Cantaloupe, Orange and Coriander Shrub - Pamela Gram -
The Pitt Stop BBQ, LLC
Recipe

Cherry Jelly - Lynn Vining -
Southern with a Twist
Recipe

Sunday, March 26, 2017

Chocolate Coffee Cake with Cocoa Crumble

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Who doesn't want chocolate for breakfast? Well this coffee cake gives you a great reason to enjoy chocolate for breakfast because it's a coffee cake! Topped with a cocoa crumble, this coffee cake is sure to become a family favorite.


When serving, drizzle the top with some chocolate syrup or glaze, if desired, to really put it over the top.


Wednesday, March 22, 2017

Marinated Grilled Pork Chops

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One of the very first farms I ever visited when I began my quest for local, pasture raised meats and products from small, local family farms was Sunny Cedars Farm. It was an eye-opening experience, and I've been friends with the farm owners ever since.


Pigs raised humanely on pasture with no antibiotics or added growth hormones is most definitely not the white meat. These pork chops are a rosy red color, tender and delicious.


If you ever have a chance, do yourself a favor and seek out a local farm to buy your meat from ... I think you'll be very happy you did.



Friday, March 17, 2017

Strawberry Sangria Jam

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This jam will remind you of  Strawberry Sangria! Made with Merlot wine, orange juice, brandy, and fresh strawberries from Willard Farms, it is a true taste explosion in your mouth.

Sweet from the berries, little hint of the orange juice and a nice tinge of wine it is delicious served over cream cheese on crackers. Light, sweet and refreshing, the perfect companion to a cheese board and summer casual dining.



RECIPE
Ingredients
3 cups crushed strawberries (about 6 cups whole berries)
1 cup red wine
1/3 cup orange juice
1/4 cup brandy
6 cups sugar
1 pkg Sue-Jell (powdered pectin)

Method
In an 8- to 10-quart heavy pot combine strawberries, orange juice, red wine, brandy and Sure-Jell. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar adding it all at once. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon.

Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch head-space. Wipe jar rims; adjust lids and screw bands.

Process filled jars in a boiling water bath 10 minutes. Remove jars from canner and let them cool 24 hours on a kitchen towel on your counter-top. Store in pantry up to one year. Open jars need to be refrigerated.

Yield: 7-9 half-pints.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.


Wednesday, March 15, 2017

Strawberry Margarita Jam

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Strawberry season came early this year in South Carolina since we had such a mild winter. Literally there were berries on the plants almost a month ahead of time, and all of us were anxious to get some as soon as they were available.


A group of us have been buying strawberries in bulk now from Willard Farms, and as soon as Jay (the farmer) told us they were ready, we put together an order. Many of us flash freeze the berries, then put them in food saver bags in our freezers to use throughout the year.



This was the case again this year, and it was great to see these pretty berries all packaged up in my freezer.

Since I have plenty, I decided to try making this Strawberry Margarita Jam ...  oh my goodness, so delicious. Really amazing taste and flavor, sweet with the strawberries, with a hint of the tequila, triple sec and lime juice. It really does taste like a strawberry margarita only in "jam" form.