Blessed

We all have our own recipes for daily joy. For some it is a heartfelt prayer others a good long jog to put things in perspective. I personally don't believe that any one recipe for joy ever fits every need, person or situation. My personal recipe may not work for you. Heck, you may hate being in the kitchen, and just having a moment to sit puts you on the positive side of the balance sheet.
This may be a time of year that is incredibly busy, to the point of such distraction that the point of getting together to enjoy one another is totally lost. Please take this moment and realize that in the long run the people you love will only remember you came and spent some time with them. They will not remember if you brought fresh rolls or store bought.
We all understand that life sometimes trumps even the best intentions. Just be there. Laugh until it hurts, cry until you smile, listen when it counts, and work until its fun. That is life, not existing, not going through the motions, but actually working with the Lord to know what motion will actually make a difference.
I am going to make an effort to thank those this year who have taken the time to teach me what life is about. Those who have helped me learn for myself who I am, why we are here, and that the Lord isn't playing some kind of joke on us. Even the craziest of times make sense when looking back as to why it simply had to be that way and not the way I would have chosen at the moment.
To all you who fall in those categories-- Thank you -- from the bottom of my heart.
So in honor of a sweet woman in my church growing up at a pioneer activity, woman who's face or name I might never recall, here is a recipe for something she called "Pioneer Candy". I used to come home from school and make a small cup of this even in 1st grade. It is nothing incredibly special but she took the time to teach a group of kids and teach us about people who craved just a bit of sweetness from life. So, take this indulgent moment of sweetness from me.
Live in the Moment,
Bask in its joy.
Reach for your dreams,
All doubt destroy.
Trust in yourself,
Head high, heart full.
Know you are treasured,
beyond any other wealth.

Pioneer Candy
1 part peanut butter
1 part dry milk
a little touch of honey to smooth and sweeten.
Mix and enjoy.
Crazy combination but will give you plenty of energy to discover all the magic around your own house.
Gratefully yours;
Mrs. Brownie

The Puffs went Poof

Life is interesting. I tell myself those words so often it is amazing. The times I try and be true to a recipe letter and measurement, it falls flat. The best part is with cream puffs or pate choux when it goes south there is no resurrecting the offending product.
It all started with an innocent plea to catch up on a cooking lesson that had been canceled weeks back. Being confident that it was still possible to pull together a lesson in 50 minutes while preparing dinner at my own home was just a lapse in judgment. Despite my best efforts I am not an aspiring witch at Hogwarts who can turn back time and be in two places at once--I did apply to the school though and received a delightful rejection letter in return as I have no magical powers beyond that of the typical womanly wiles. In the end my girls and I whisked, stirred, piped and processed the dough to the exact specifications of the recipe to very meager results. they were the right color taste and shape but seriously lacking and height and airiness. Nonetheless, being a lesson we determined as a group what we had learned, and filled the flattened faux pas for our tasting delight.
So instead of setting forth the failed recipe I am giving you one that is tried and true. Hope you enjoy. Remember when cooking with kids it really is about he journey not the end product. We had a fabulous time making a tidy mess. Cheers to you my favorite girls. Thank you to my sweet angels for bringing my inflated ego back to earth.
In honor of the kids here is my favorite salt dough recipe. I recently used it to create the bases for flower arrangements at our last church party. Simple form the shape you want and stick the fake flower stems in an aesthetically pleasing fashion. The stems hold their shape beautifully for the evening,and the guests have something to play with while they are waiting to be called up to fill their plates. Who knew play dough was the answer to a center piece dilemma?
Salt Dough
2 cups flour
1 c salt- regular table salt
2 cup cold water mixed with food color of choice
1t cream of tartar
1 T vegetable oil.
Mix in sauce pan over medium heat until it leaves the sides of the pan. Remove from pan place on parchment or wax paper. Let cool until you are able to handle it, then knead it for 4 min. Store in air tight container or bag.
PS Don't eat this one.

YUCK

I have never liked sugar cookies. But the love of my husband has driven me to more insane pursuits than finding the perfect sugar cookie. He is a total Loft House cookie man, but me being me and hating to buy anything in the bakery section that I can make at home have finally found and developed the perfect sugar cookie according to Brian. Pay attention cause I even like this one after having sworn off my least favorite bakery good due to the plethora of poppycock on the market. SO without further adieu here you are. Bake this one 6 min. turn the sheet and then another 2 min for tablespoon size cookies. 8 min with 2 min after the turn for golf ball size cookies and make sure to push them down if you don't roll them out or they won't flatten out. Have Fun!
Reformed Sugar Cookies
• 1 cup margarine
• 1 cups white sugar
• ½ cup brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• ½ teaspoon orange or almond extract banana extract makes them taste like loft house
• Orange or lemon peel fresh or dried
• 3 to 3 1/2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
Directions
1. Cream the margarine and add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition.
2. Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight.
3. Preheat oven to 350 degrees F . Line baking sheets with parchment paper.
4. Roll dough out on a floured surface to 1/8 to 1/4 inch thick and cut into your favorite shapes. Place cookies onto the prepared baking sheets.Or just cookie scoop them and press them down with your fingers a potato masher or a flat clean surface.
5. Bake at 350 degrees F for 6 to 8 minutes or until cookie has a golden appearance.
Smile and Savour

The evolution of a Recipe

Potato Soup- Valerie Brown’s recipe done Rachel’s way
Once again I typically don’t take the time to chop, peel and boil fresh tomatoes, but they are good in this. I have used left over baked potatoes too, however, to make this soup on the fly I can Southern style hash browns in the freezer they are ready to go pre-chopped, and I just make sure to add a little extra chicken stock to allow them time to cook through. I also use the bacon pieces found in the salad area of Costco or Sam’s club because I hate frying bacon and it makes this soup tasty with minimal effort. Once again you can opt to cook and break up your own bacon if you prefer that. Soup at my house is meant to be filling and good with not too much effort so I take shortcuts. I will put down the original recipe-honestly the best scratch potato soup you could hope for. Then I will put my recipe.
Valerie’s impeccable version
8 slices bacon diced and fried crisp- set aside
4 c diced potatoes barely covered with water and cooked over medium heat until just tender
In a separate pan melt ¾ c butter then add ¾ c flour and stir for 30 seconds on the heat. Add 1 qt Half and half and cook until smooth add potatoes with liquid and bacon and heat until desired consistency.
This is a from scratch smile and savour- but also completely satisfied that you didn’t need to open a can for dinner.
My quick version for the cold toes and hungry tummy after a long day.
1 lb frozen southern hash. This is typically ½ the bag. Break up the potatoes, cut open the top and place in microwave for 4 min on defrost- they should not be burning hot, thoroughly warmed.
In sauce pan place ¾ c butter and 1 tsp granulated garlic melt it over medium heat. Then add ¾ c flour and stir with spatula or whisk for 1 min. Add 4 cups milk 2 cups chicken base reconstituted( or homemade stock), and stir like mad. Add potatoes and the salad style REAL bacon shreds to the pot and heat through adding stock or milk to get the consistency that your family likes. Season with salt and pepper to your liking.
I serve this with grated cheddar cheese, more bacon, sour cream, and chives for the ultimate “baked” potato soup.
Put your feet up this takes maybe 15-20 min to get into bowls. Put your feet up, and smile while you savour a bowl of fabulous soup that didn’t cost you 4 dollars at the deli.
PS. The leftovers are fantastic!

Using all those Cans

In our home we practice storing and rotating cans, boxes, and pails of pantry staples. Doing this has been a blessing in our lives for when the weather is bad or the grocery money gets low. I have made a practice of budgeting a small portion of our income each month to buying things that go on sale that are staples in our home. These boxes of cake mix, cans of tomatoes, and barrels of flour are used in turn and restocked as needed to save for a rainy day. In attempt to use these stores up and keep the products fresh I have great go to recipes for home or company that are filling, tasty, and economical. There are no closed off recipes in my home where extras like a bag of frozen corn, or fresh veggies can't be added to. Thus, they are basic and open to interpretation. Your family will eat differently than the way we eat so as always adjust. And maybe next time you are in the store you might consider buying 3 or 4 extra cans of the week's special buy to hold onto for your own rainy day. So here goes.
Enchilada Soup provided by your pantry
4 cups chicken broth or stock
1 can pinto or kidney beans drained and rinse
1 or 2 12.5 oz cans of chunked chicken in water- can use leftover chicken or cooke chicken for it but the pantry stuff works great.
½ pkg taco seasoning
1 tsp cumin
1 14.5 oz can diced tomatoes – or if your family doesn’t like the texture same amount of crushed tomatoes
1 small can diced green chilies
1 clove minced garlic- or 1 tsp dried
½ minced onion or 3 T dried chopped onions
1 carrot halved and cut in ¼ in pieces
Combine all above ingredients in large soup pan or slow cooker depending on your time limits. Bring to a full boil then reduce to a simmer for at least 20 min. If using a slow cooker I recommend 6 hours low or 3 on high setting adding the cheese and rice in for last 30 min.
4 oz processed cheese- cut into large cubes
¼ c rice (optional)- if using add the rice 15 min before serving from a pan to ensure thorough cooking.
Add cheese right before serving and stir in completely.
Top with sour cream, grated cheese or any other favorite taco topping.

Trust me on the processed cheese, I too thought "really", but yes really. This ingredient gives the soup that restaurant like flavor and texture.
and as always
Smile and Savour-- your Brownie

Just Right

Sometimes there is no need for stories, build ups, or suspense. Try the recipe. Its great- I like to frost them with a light butter vanilla glaze but I know many prefer cream cheese frosting. Go with your gut cook what you love. This is a slightly wet dough in the stand mixer but the smell of yeast will be strong when the kneading is done.
Live with passion, cook with love, everything tastes better.

Cinnamon Rolls- Mine
Combine: ½ c orange juice, 1/2 c very warm water then add 1 T yeast set aside until foamy
Combine ½ c milk with ¼ c butter and gently melt in microwave stir to help cool.
Add 2 egg yolks plus 1 egg beaten with ½ c sugar to yeast mixture add 1 t salt
Put in stand mixer add 2 cup flour and turn on mixer then add in milk mixture. Then continue adding flour until dough just barely pulls form sides initial 2 cups plus up to 1 cup more.
Allow machine to run for 5-10 min.
Set aside in greased bowl to proof until double or tripled. Roll out in two portions. Spread with melted butter then sprinkle with 1 packed cup brown sugar mixed with 1T cinnamon. Pinch of salt.
Allow to rest for 30 min to 1 hour.
Bake in 350 oven for 21-23 min until golden. Glaze with remaining melted butter mixed with powdered sugar and vanilla.


Smile and Savour

The Upper Crust

I make no pretenses about ever being one to shop at Saks (on Fifth Avenue or otherwise)or dine on caviar (too salty and weird); however, I had an epiphany this week. Have you ever thought if it was possible to make a macaroon upside down cake? I must say the result was just too fun not to share. This is a fabulous way to use that little bit of packaged cookie dough that is still hanging out in the freezer form the last fundraiser from the cute neighbor kid. In the end you get a great cake with a decadent top cookie crust that is beautiful to eat and look at. I must say I love when the birthday girl gives me some flavors to work with and free rein. Have fun with this one add what you most like to the sugar cookie dough or use another flavor and improvise with a complimenting cake. I found using a spring-form pan lined with parchment and greased worked very well to enable an easy flip-a-roo.
Macaroon Cake
Heat Oven to 350 degrees and prepare 9-10 in spring-form pan with parchment or wax paper across the bottom then spray the pan. This allows you to wash the pan at once instead of storing the cake on the bottom portion and having a cupboard filled with disassembled spring-forms. No they do not require input for you 80's movies junkies
Take left over cookie dough about 1.5 cups and mix in 1 cup sweetened flaked coconut and combine the two together. Press into the bottom of the spring-form pushing it up the sides just slightly to ensure a seal. Place in oven for 5 min while prepping the cake.
Chocolate cake- quite frankly put whatever cake you want to complement the sweet coconut. This recipe is from the Cook's Illustrated baking book. If you like to know why recipes are put together the way they are from a chemical standpoint you will love this series of cook books.
1 1/4 c all purpose flour
12 T soft unsalted butter
1 1/4 c sugar
3 eggs room temp
1/2 t baking soda
1/ t salt
1/4 c Hershey cocoa
1/3 cup boiling water
1/3 c buttermilk- or sour milk
2 t vanilla

Combine boiling water and coco mix into paste and let cool then add buttermilk and vanilla- if you add vanilla while it is still too hot the complex flavor of the undertones won't come through cause they will burn off and you might as well have used the imitation stuff.
Cream butter and sugar 3- 5 min add eggs one at a time beating until fully incorporated in between. In Separate bowl combine dry ingredients and whisk to combine. Add flour mixture to the bowl alternating with cocoa mixture to the creamed mixture in three additions each, beating in between. scrape sides and then make sure all is well. Pour over warm crust and place in 350 oven for 30 min. Check with toothpick for done-ness. remove from oven. cool ten min. Remove sides and flip cake over onto serving plate removing parchment and admire your work. This cake is great warm or cold, and saves you standing over the stove when you want the coconut combo of a German chocolate cake.
Smile and Savour- you earned this one.
Mrs. Brownie

The Tang of Nostalgia

Last night I had the privilege to give someone a bite from their past.
I don't know if you have ever had a meal or a memory of a recipe that someone you loved made just for you. Whether it was made from scratch by tired hands or specially wrapped from the best little shop, this food just screamed, "I love you". You remember that time when you just couldn't take dealing with the drama any more, and an angel in plain clothes made sure you had that special treat to smooth over all the rough edges.
Our friend had mentioned in passing a few weeks back that he was longing for the long lost sour dough pancakes that his mother would make him. Apparently, she is the only person who had ever made these little delightsome cakes for. Personally I did not even think of making a sour dough pancake, but thought that the juxtaposition of that tangy goodness against a bit of butter and a slathering of sweetness, might be beyond compare. So I started searching the net for recipes. After going through a dozen here is the recipe I came up with. As his family is out for the next few weeks, my hubby and I had him for dinner after what seemed like a pretty terrible week-- hey that is what friends are for. The below left these men with contented stomachs and minds. Hopefully, the golden goodness smoothed those rough edges for him once again, to make the day a little brighter.
Please note I don't keep sour dough starter in my fridge so I just combined 2 c. all purpose flour, 2 c. warm water, 1/2 packet 1.5 tsp yeast and 1/4 c. apple juice to get it going. Cover loosely and set on the counter for 48 hours, adding the rest of the packet and 1/4 c more apple juice after the first 24 hours.
If you have the sour dough mix, or a ready made starter that would probably turn out even better with less prep.
Sour dough Pancakes
3 c. sour dough starter
1/2 c. dry skim milk
1/4 c. brown sugar
1 egg lightly beaten
3 T. melted butter
1/2 t. salt
Mix above together evaluate consistency for pancakes. Mine was too thin so as the griddle reach 325 degrees add 3/4 c pancake mix. If your mix is too thin then add 1t baking soda mixed in 2 T water thinning mix with water or milk until it has the consistency you like.
I served these with hot Italian sausages, honey butter, and syrup with honey dew for dessert. To Rave reviews.
Smile and Savour
PS. If you have a memorable meal or a recipe that you want someone to figure out the recipe for or update a recipe to fit your particular diet let me know. I am always up for a fun culinary challenge.
Love Ms. Brownie

Content

There is an art to life,
to smiles and frowns.
There is a joy in life,
through ups and downs.
No matter the challenge
the pain or the grief.
Know that love will surround you
if you pray for relief.

There are paths to walk
and sights to view
so lift your weary eyes.
Don't let distress engulf your mind,
let friends wipe the tears you cry.
Life, will take you places,
just wait and see.
Trial is just a blessing in disguise.

Silver Lining Chocolate Bread
Preheat oven to 350 grease and cocoa 9x5 bread pan.
Filling
3 oz cream cheese
1/4 c. brown sugar
1 egg
mix until well combined with no streak
Whisk together
2 1/2 c flour
1 1/2 t Baking Soda
1/2 c. cocoa
1 c. Sugar
1/2 t salt
in a separate bowl mix
1 egg
1/3 c melted butter
1 1/4c sour milk
then lightly combine the two bowls adding chocolate chips or nuts if you like
Pour half of batter into prepared pan. Layer filling then the rest of the batter. Drop pan on counter twice then place in oven for an hour until toothpick comes out clean. Wait 15 min to take bread out of pan.
Remember everything can have a silver lining
and as always Smile and Savour
Your Mrs. Brownie

Boy Meets Girl East Meets West

Let me start this entry by saying " I don't like chicken salad." Nonetheless, I must thank all the brave wonderful souls who saved me from trying this recipe. If you question my sanity in serving 40 people a dish I haven't tasted you would be absolutely correct. This is not a good practice, don't engage in it. However, no matter the occasion there are at least two things I know of that I avoid eating unless the very sky is about to collapse around my ankles 1. Mayo- I just don't like it ( I do respect this wonderful ingredient for its ability to bind ingredients together in a way unlike any other. It also is one of those amazing condiments that made in your own blender-or by whisk if you are really ambitious- is just cool to prove that you can actually make. The chemistry of this perfect emulsion is mind boggling, that if you let the dripping oil take its time it will be held tight by a simple mixture of spices egg yolk and vinegar. Lastly, it can lengthen the stride of many sauces, baked goods and salads.Yeah for mayo, that doesn't mean I have to eat or like it.) 2. Macaroni and cheese in ANY of its 7 headed horrific forms. Yes, simply two more testaments that this blog is written by the no excuses for being weird ME.
Back to the story I could not convince a dear friend to give up the chicken salad for her wedding reception, so I made it. It looked beautiful and from what I heard tasted great. I am usually an advocate of the use what you have but in this case the homemade mayo makes it so it doesn't look like it came out of jar. To doctor the jarred stuff add a dash of white pepper, up to 1/4 c lemon juice per normal 32 oz jar, and just a hint of Dijon mustard if you have it on hand.
So here goes the amazing chicken salad that people devoured but I will never know why of my own free will and choice.
PS. The reason for the title is Chinese five spice combine with a very Western Waldorf chicken salad creates a wonderful union, ie. apples love warm spices even in the summer months.
Asian Waldorf Chicken salad- Please adjust ingredient amounts to preference, availability, and taste; we like different texture and ratios for a reason.

2 Cans 12.5 oz chicken
1-2 stalks celery sliced lengthwise then in a very fine chop
Red grapes to your liking cut in half- I used 1/3 lb or about a cup
1 large tart apple grated
Combine in large bowl in separate bowl combine the dressing
1 1/2 t Chinese five spice
1 c mayo
1 T lemon juice
1 t ground fennel
1/3 c plain yogurt
1 T honey or brown sugar
1 T Dijon Mustard
salt and pepper to liking
Whisk well, add to the larger bowl and combine with a spatula until well mated.
Cover place in fridge. Use as desired on salads or sandwiches.
Note: A food processor make this really fast.
You can't take my word for it but this one may surprise you and your company with its unique blend.
Smile and Savour
Mrs. Brownie

Tweak

How in the world is one supposed to keep up with everything that needs to happen in a day. Laundry, cleaning, cooking, baking, floors, visiting, shopping, quality time, and that one thing that just has to get done. To all you wonderful people who get your list done-- Congrats. Please give yourself a pat on the back and a bowl of strawberries at the end of today. However, I am not that girl this week. The dog and I are competing for every sock in the house, and as my hubby said this morning I might be in over my head. So, for everyone who promised cookies for this or that but you don't want to seem like you bring the same thing to every event here is a great trick. Change the topping on a basic snickerdoodle recipe. For an event I am helping with this weekend, they have gained an orange savor. Changing a spice from cinnamon to ginger, cocoa, nutmeg, or ground sage is just the trick to enliven the taste buds. So here is the best snickerdoodle recipe I know. Then go to town. To create dusting sugar one can add zest and work it into the sugar or just a 1/4 t of ext of your favorite flavor to heighten the experience of eating a humble cookie. PS. Thanks for my most used cookie recipes goes to my mother-in-law so yes friends can come from unexpected yet wonderful places.
Snickerdoodles
1 c shortening
1 1/2 c granulated sugar
cream the above well then add
2 eggs
beat well, turn off mixer and add:
2 3/4 c flour
1 t baking soda
2 t cream of tartar
1/4 t salt
mix until it all comes together. Cover bowl and chill 2 hours, or freeze in plastic wrapped logs of dough until ready to proceed.
Preheat oven 350 to bake for 10-12 min.
to prep cookies roll into 1 inch balls and roll in cinnamon sugar with just 1/4 t salt- preferably kosher- then place on pan with spacing of 2 in. ( This is where you can nix the cinnamon and add whatever will compliment your mod for the day citrus on sunny days, almond extract for nostalgia, or a spice of your choice for whatever may smell great.
Makes 2.5 dozen unless you have cookie dough fiends who lurk behind the cabinets until the mixer stops its whirling and you have gone onto the next check on your list.
Smile and Savour
It will keep you sane despite all else.
Mrs. Brownie

The problem with nostalgia.

We all have firsts in life. Whether it is the first kiss, the first success, or the first taste. In my life, I have found that these nostalgic moments hunt me done in my moments of weakness, and remind me of the road my feet have trod. Granted some of the paths I have taken you might have avoided, but they have made me who I am today. Tonight, after a truly laughable restaurant experience, I am sending forth a recipe to ensure that at least my first taste of something may be carried on. My hope is that when you order your favorite dish at a new great restaurant, you don't end up with soggy overcooked vegetables doused in Campbell condensed tomato soup. After this said dinner I could hardly keep a straight face, and was giggling so hard at their interpretation of Mushrooms Mattar (the first dish I ever tried at an Indian restaurant). How could it be so very different from the sublime flavors and textures I remember? Did I enhance the memory of this divine dish? Would it be the same if after 5 years of not having the opportunity to recreate that one night be the same? Who knows, but to prevent this type of disappointment from claiming an evening in my friends' lives I am posting the sauce recipe for Thai lettuce wraps- the way I remember them from my first taste. Theses are great serve up with juliened veggies of any kind especially cucumber sprinkled with a pinch of both salt and sugar , let set for 30 min, then dried off- sounds weird but it works.
Sesame Ginger sauce-
1/4 c water 3/4 t cornstarch dissolve together in separate small bowl
In a small sauce pan add:
1 t canola oil
1/2 t toasted sesame seed oil
1/4 t garlic powder
Dash of red pepper flakes
dash of parsley
1/3 c sugar
1/3 c white or rice vinegar
1/4 c soy sauce
1 t fresh minced ginger
Bring mixture to a boil, then reduce heat and let simmer 2 min. Remove from heat and let cool.

Peanut sauce
Combine
1/2 c peanut butter
1/3 c water
2 T rice vinegar
1/2 minced ginger
1/4 t red pepper
3 T sugar
1/4 t garlic powder
1/2 t chili oil
1 T brown sugar
1 T lime juice

Marinate thinly sliced chicken breast in oriental marinade or stir-fry sauce for 30 min. Discard marinade saute chicken until just cooked add 1 can water chestnuts cut in large dice- or to taste. Add 2 T sesame seeds and some fresh grated ginger. Remove from skillet and serve with sauces on lettuce leave. (please use the non ice burg variety, the texture is much better).
Smile and Savour
Please adjust above to own tastes as your flavor memory will not be the same as mine. IE if you hate ginger omit it and so on.
Sincerely,
Mrs. Brownie

In Honor of Mabel

My little niece has gained a new little sister a few months back, this post is to honor her new role and the role of so many others in this world. Please note the below does not apply to "The Golden Child" as he is inherently above this common law. Furthermore, this is not a criticism of parents or their ability to have multiple children. It is simply an amalgam of my own observations.
Mabel you are a middle child and get used to it. Just a few truths that you are going to need to accept, in order to live a life free of bitterness and strife.
1. Yes, you will get bossed around but never have enough authority to boss those younger than you around until your too old for it to matter.
2. No, you will never be as_____ as your older sibling or as _____ as your younger sibling, Form your own identity or someone will create it for you.
3. Yes, Your parents love you, no you will probably rarely get their undivided attention and time that your siblings will have, just learn to be independent and happy to be so capable.
4. No, it is not likely that you will have friend s that are exclusively yours. Most will find great pleasure in playing with your whole brood- this is a great opportunity to play games that you can't play with just a few players.
5. Yes, you have got it life is not fair, and according to some crazy PhD. somewhere, you will likely not be president. It is okay; what do they know anyway? You are your own independent person, who has the opportunity to deal with older and younger peers. This can be used to your advantage over the years.
6. Yes, people love you and realize you are an individual but learn to answer to your siblings names at home school, and anywhere your family is well known, it just helps avoid confusion.
7. NO, your clothes will likely never belong to just you, they will be hand me downs, that your younger siblings will steal from your drawers anyway.
8. Yes, you will be the butt end of more jokes than anyone else in your family. Even the Golden Child can not escape this fate.
9. No, you will not likely get near as much praise for the exact same action as either of your siblings. The elder will be the for runner and the baby--- well parents spoil the baby of the family...that's the way it is.
10. Yes you will be in trouble more than your fair share. Your parents likely didn't notice the wrong doing when the oldest was starting it, your youngest sibling will be victimized instantly, and the blame will fall on you. Learn to plead your case, don't whine, and if you do get punished; well we all have a little share in the blame so take your own.
Good news dear. When the day seems kind of dreary and now one else is doing anything to fix it, you have the unique ability to bring smiles to everyone. You have experience catering to each family member due to your need for alliances to protect yourself. So here is the easiest peace making peanut butter cookies you can pull of in less than 20 min. Smile and savour your life no matter the implications. It is still going to be better than you could ever dream.
Peace Making Peanut butter Quickies
1 cup Peanut butter of choice- not natural
1 Cup sugar of 3/4 c honey
1 egg
Mix together, drop by rounded teaspoonfuls, and bake on cookie sheet for 10-12 min depending on the size in a 350 degree oven. Cool on pan 5 min, transfer to cooling rack.
The yummy smell will calm troubled hearts and cheer angry souls. Good luck fellow sandwich child, your life holds the promise of a fabulous future.
Love Mrs. Brownie

Spring is Here!

The sun is shining. What more need I say. We all are ready for the glory of taking in the warmth on our faces, fingers and toes, as winter has finally been beaten into submission. Thank goodness, cause people were getting anxious for the chance to ditch the coat. Well, in honor of this beautiful day I am posting a recipe for California bars. They are sublime with a touch of the goodness of the West Coast. Enjoy them thoroughly, outside as they travel well and are perfectly accompanied by a large helping of sunshine. For those living in different areas waiting for the divine moment when you too may take a deep breathe of fresh air, as you run through the house opening windows to free it from the winter glum. These have just enough zest to add a sparkle to a dreary day.
California Bars
1/4c shortening
1/2 c soft butter
1 1/2 c sugar
4 egg yolks or two whole eggs.
1/2 t orange ext
1/2 t orange zest
1/2t salt
1/2 t turmeric- optional but fabulous
1/2 t ginger
1t baking soda
2 t cream of tartar
2 c flour
1/4-1/3c buttermilk or plain yogurt.

Topping-optional
2 T Honey or marmalade- warmed
1/4 c sliced or slivered almonds.
Cream first three ingredients until well combined- not fluffy
add eggs and continue mixing. Then in one fell swoop add all ingredients down through the flour. I know it is a list but it truly is good. start machine and then add in 1/4 c dairy of choice adding more if dough doesn't come together and has dry spots. Spread into grease 9x13 pan. Spread and sprinkle topping if using. Bake 25-28 minutes in an oven preheated to 350. They will have a golden raised edge and still look slightly soft in the center.
Smile and Savour
We certainly did.
Mrs. Brownie
Smile and savour

Impact

It is amazing to me how life twists and turns into a beautiful pattern of grace and color. The hard times and the exuberant joys give us experience and texture that in truth help to make us whole. In honor of all those who have bestowed a taste of their own vibrancy to my life, I am posting this recipe for Chicken piccata. It is a dish with a light sauce and surprising simple components but a burst of flavor in each bite. A dear friend requested one after tasting it on a special Birthday girl's night out. Thank you to everyone who is willing to give joy to those you encounter. May you have a bit of ease and many smiles throughout your life, and be rewarded with all the joy that heaven can bestow.
To all you who need something to depend on in an uncertain world, when cooking go to the Cook's Illustrated cook books. These recipes are tested over and over again, and tell you how and why each dish is prepared in the fashion they suggest. The following comes from : "The New Best Recipe" I have not been disappointed with their recipes, when I take the time to follow them precisely.
Chicken Piccata
2 lag lemons
6 boneless skinless chicken breasts- tenderloins removed
salt and pepper
1/2 c flour
4 T vegetable oil
1 clove minced garlic- 1 tsp
1 c. low sodium chicken broth
2 T small capers rinsed
3 T softened butter
2 T fresh parsley leaves

1 put heat proof plate in oven and preheat to 200 F
2. Half the lemon pole to pole- trim edges and cut 1 half into 1/8 in slices, set aside. juice the other half and the other whole lemon to obtain 1/4 c juice and reserve.
3. Season chicken on both sides with salt and pepper, then place flour in shallow bown and dredge cuts in flour shaking off the excess.
4 Hear 2 T oil in 12 in skillet med- high heat until shimmering. Lay half of the cutlets in skillet turning after 2- 2.5 min, and cook 2- 2.5 min longer. Aremove from skillet and place in oven on plate. Repeat process with other half of the chicken.
5. Add garlic to skillet over medium heat saute 10 seconds. Add broth and lemon slices, increase heat to high and scrape bottom of the pano to release the fond ( burned little flavorful bits form the chicken). Simmer until liquid reduces to 1/3 c. roughly 4min. Add lemon juice and capers simmer 1 min. Remove from heat swirl in butter then add parsley. season to taste with salt and pepper. spoon sauce over chicken and serve.

note goes well with gnocchi, pasta, or mashed potatoes.
smile and savour, and thank the test kitchen for a trusted recipe.

Too Good to be True

Here is a special recipe from my husband's home. His mom is a FABULOUS cook who in wisely to pity on a young bride, and made a copy of her family cook book. This gem is filled with her family's prize winning recipes.
I have adored this book as my husband took a while to expand his culinary horizons, so having familiar recipes from his side ensured that neither of us would go hungry. In all truth though, what makes both him, too good to be true; is that he is willing to fix these recipes on his own when I am trying to finish other projects. This afternoon he saved me once again white horse and all by making these family famous brownies for a gathering at the church. I don't know how dinner and dessert could get done without his taking charge and whipping up these simple brownies, that never fail to drop jaws. So here is a late tribute to my sweet valentine. Share, Smile, and Savour, these are perfect if you don't want to bring home leftovers.

1 14 oz bag wrapped caramels
2/3 c evaporated milk
1 pkg chocolate cake mix
3/4 c melted butter
1 cup semi-sweet chocolate chips

Combine caramels and 1/3 cup evaporated milk in microwave safe bowl and heat for 3-3.5 min stirring each minute and watching closely to ensure no boil-overs.

Combine cake mix, melted butter, and remaining 1/3 cup milk in bowl and stir until well combined- can use electric mixer for 2 min. Spread 1/2 batter on bottom of greased 9/13 pan and place in 350 f preheated oven from 6 min. Remove from oven, let cool at least 2 min. Sprinkle chocolate chips- you can add nuts if you like. the cover surface with caramel mixture. Finally, drop remaining batter by spoonfuls over pan and return to oven for 18 min more, and remove from oven, don't cook more. Cool completely prior to cutting, or you will end up with the most delightful chocolate globs ever formed, but there is no shame eating them straight from the pan with spoons.
PS- Thanks mom for having so many no fail recipes.

Table Napkins

I never thought that anything emanating from my head would warrant the use of the table napkin, but here I am with a drink napkin crumpled in front of me in the middle of t he night, deciphering a recipe jotted down while it was still fresh. Why? because my sweetheart gave me something I have been searching for for over a year for my birthday, Brown Bakery Boxes. This may seem to be a simple find; however, bakeries tend to want colored boxes for their confections. So when he presented me with a stack of boxes, and personalized labels for my treats, I was tickled pink. ( Please note this is one of a series of sweet gifts he piled on the breakfast table for me.) When I presented the scouts with my signature box- Mrs. BROWNie can't use a pink box- everyone questioned if it was homemade. They sometimes forget that I am am not a fan for any facebook function including grocery store bakery cookies. So, in honor of truly great cookies presented in signature style. Here is a gobbled down in no time recipe you are sure to enjoy. PS I proved today that for me following some recipes to the T is detrimental to my ego, I live to to tinker.
Peanut Butter Jumbos
Preheat oven to 325 F and get out as many baking sheets as you own cover with parchment paper of Silpats
10 5/8 oz flour or 2 cu+ 2 T flour
1/2 t baking soda
1/2 t salt
whisk above ingredients in small bowl set aside
In mixer bowl combine 5T melted butter and 7 T melted Peanut butter
add
1 c brown sugar
1/2 c white sugar
cream, then add
1 egg + 1 yolk extra large eggs
and 1 t vanilla
mix well
portion in scant 1/4 cup measures
drop in sugar and press down with glass or cute potato masher.
6 cookies on a sheet. Bake 2 sheets at a time in upper and lower thirds of oven for 8 min, switch sheets and then bake 7 min more. Remove cool 2 min on sheets and remove to cooking rack.
Smile and savour, the scouts are still raving form what I hear.
Mrs. Brownie

Forget the lemonade- dip the dreggs it in Chocolate

There are always going to be times in life when the cake simply won’t come out of the pan. Yet some divine person decided not to let it ruin the fun of baking. They added the frosting to the mounds of cake, gave it a stir, and dipped the confection in chocolate after the whole mass had the time it needed to cool off. I was luck enough to actually plan to destroy this cake, but that is not always the case. Weeks ago, my favorite care bar recipe refused to turn out no matter how careful I was. Yet from my failure came a favorite of some of my younger friends- gooey butter balls of awesomeness. So the next time life is not following your well thought out plans remember, have a sense of humor, a bit of creativity, and push forward. In the end worse somes to worse even bugs can get dipped in chocolate.

Velvet cake balls with Dual Frosting- 75 dipped cake filled chocolates.
2 cake mixes-yellow or white will work fine here- don’t use chocolate
1 box chocolate flavored pudding – not sugar free
5 eggs
2 T White vinegar
1/4 c. HOT water combined with 1/4-1/2 cup cocoa powder- according to taste preference
3/4 c melted butter or canola oil
1 1/2 c low fat buttermilk- can sour 1 c milk with an additional Tbs. of vinegar and let stand 5 min.
2 Cup water room temp.
2 t vanilla extract
1 6 oz carton plain or vanilla yogurt

Combine all ingredients in big bowl and cook in 2 9x13 greased pans according to directions on box of cake mix. Cool for at least 30 min, prior to breaking up in huge bowl. Add in frostings (below), mix until well combined. Scoop with cookie scoop onto cookie sheets and freeze cake balls until hard. At least 1 hr. In the mean time melt chocolate or candy coating with a little shortening- don’t use butter for this. Use either microwave or double boiler. Remove cake balls last and dip into coating. Set aside and continue until all chocolate and cake balls have been used up. Once they are dry smile and savour. You may need to hide these from yourself, so make with caution.

Dual frosting:
• 5 tablespoons all-purpose flour
• 1 cup milk
• 1 cup white sugar
• 1 cup butter
• 1 teaspoon vanilla extract
Cook 5 Tablespoons flour and milk over low heat till thick, stirring constantly. LET COOL THOROUGHLY! While cooling, cream 1 cups sugar, butter and 1 teaspoon vanilla. Beat this well till light and fluffy. Add to flour mixture and beat until of a good spreading consistency. Cool prior to frosting.
1 recipe of your favorite cream cheese icing, or store bought is fine.

With Love ,
Mrs Brownie