What the dead know

I have a great recipe of my late mother's for a sour cream coffee cake. I've waxed poetic about this coffee cake on multiple occasions over the last 5+years I've been blogging. This is some seriously good food.

I've made this cake several times over the years. I don't usually make it on just Christmas like my mother always did; I make just about any time I get a craving for it. It's an easy recipe to make and not super time consuming either so I don't struggle too much.

The worst part of making this is taking it out of the pan. I make it in an angel food cake pan. My mother's recipe suggests this pan or a Bundt. It also says that after about 15 minutes to slide a butter knife around the edge, and I do. And around the thingy in the center and I do that, too. And it says to flip it on a small drinking glass... I do not do that. I usually just flip it on a cooling rack and then turn it onto a fancy cake plate. I want it to drop perfectly onto the rack. I don't want it to break, crumble or crack. In all the times I've made this cake the last several years, it's come out PERFECTLY. Never have I messed it up. Ever. It's been picture perfect every time- like photograph it for a magazine perfect.

The last time I made it, I even commented to Daddy-O that I couldn't understand why my late mother always complained about hard it was to make. It's easy, I thought. I also said I couldn't understand why she always had it fall apart, more times than not, when mine always came out perfectly. He and I snickered about it, not in a mean way, and ate the picture looking cake I managed to always bake.

Until yesterday... damn it!

I made it for breakfast yesterday morning. I used the same ingredients that I always use. I'm not kidding on the 'same ingredients' thing either. I buy the same name brands all the time. I use the same bowls and measuring utensils. I measure every single item, every single time. I use the same mixer. I do the recipe steps in the same order. I use the same oven. I even use the same CAKE PLATE! I never deviate. I even have a special weird way of greasing the pan and I do it the same way. This is almost OCD/ ritualistic in the making of the sour cream coffee cake. I want to make it clear that I didn't buy different sour cream, or use old flour or eyeball an amount rather than measure or mix longer or shorter. I did it all the same as I always do.

Because I live in the Midwest, weather/ climate/ altitude doesn't really matter. And, to error on the side of over-explanation, I've made this all times of the day- morning, afternoon and evening. I've made it in all seasons: winter, summer, spring, fall. I've made it when it's been raining or snowing or hot or cold or humid. I've run the gambit and it's never, EVER been an issue.

So WTF happened today?

If I did it all the same way, with nothing amiss, then why did it crumble, split, crack and fall out in chunks? I'll tell you why:

My other!

She heard me brag on myself, and gently razz her memory about it, and then she sabotaged it.

Stop laughing! I'm serious! I didn't see a ghost or apparition or anything of the supernatural sort, but I think she 'heard' me say what I said about it being perfect and then decided to wreck it the next time I made it. Which she did. She never did like to be teased about her cooking...

Teach me to be all full of myself!!!

Hey, it's the only logical and plausible explanation of the wrecked sour cream coffee cake because until yesterday, I always made it perfectly. Every good streak comes to an end... but not usually by virtue of my dead mother!

Seriously!
Maggie

#7- Cooking something I never made before

One of my 40 things to do before I turn 40 is expand my cooking horizons. I said I wanted to cook something exotic or something I've never fixed before. I have no idea what I meant when I wrote exotic. Did that mean some weird ingredient or what? Nothing I fixed was exotic. I wasn't sure what I was thinking and other than being expensive or strange, I couldn't think of exotic food. I went with stuff I knew everyone would probably like with ingredients I could afford, a twist on normal foods, I guess!

Also, I thought, once I got on a roll, I'd do more than one dish. So here are my efforts and the recipes! Enjoy!

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Ever since my mom died, my family and I have been trying to re-create some of her dishes, often to no avail. I don't think I'll ever get her potato soup right. Ever. However, I've never, in my life made chili, so I think I was channeling my mom, because I nailed her soup. Daddy-O and I brainstormed about what was in it and we got the ingredients. We had no idea of how much of anything so it was a guess, and a good one at that. And for the first time making chili, I was pretty happy- it was a nice memory, a good taste, and a warm yummy dish for a cold, winter day! So, here's the recipe for my mom's chili. (I also want to say, I don't really like chili very much, but this really appeals to me!!!)

With the chili we had crackers, cheese and corn bread muffins, from scratch!

Mom's Chili:
1 large can of tomato soup
1 can of dark kidney beans with the juice
1 can of light kidney beans drained
24 ounces of tomato juice
1 can of black beans, drained
1 pound of hamburger, browned and drained. I cooked a small very well diced onion with the hamburger.
2 teaspoons of mild chili pepper
2 tablespoons of salt
3 dashes of pepper

Put everything into a stock pot and cook on very low heat, covered, for 60 minutes. Cook another 2 hours uncovered, stirring occasionally.
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Fried Green Beans
2 cans of cut green beans, drained
milk
Italian Bread crumbs
Parmesan cheese
olive oil

Heat olive oil in pan until hot. Combine bread crumbs and cheese together in a shallow pan. Dip green beans in milk. Roll beans in bread crumb/ cheese mixture. Brush off excess. Put in hot oil for 4 minutes. Scoop out of pan with slotted spoon and lay on paper towel. Salt while still hot. Serve while very warm.

Everyone really liked these and requested I make them again. They were pretty good. So good they were gone before I got a picture! (tonight I also made lemon pepper cod and salmon, and roasted new red garlic potatoes to go with the beans!)
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Oven Ranch Chicken

It's really saying something about how much I love this recipe because it's a school cafeteria recipe. Yes, you read this right: this chicken is SCHOOL FOOD!!!! I asked the woman in the cafeteria and she shared. I gave it a whirl at home and while mine was good, I think the school's is better. I think this is so because I used dark and white meat chicken, with bone in. At school, they always make it with boneless, skinless chicken breasts on 'Wellness Wednesdays'. I think that had something to do with making it crispier. Not the wellness part but being white meat and boneless part.

Again, this was a popular dish and everyone voted I fix it again! (We had Julianne cheese potatoes and mixed veggies with the chicken.)

Oven Ranch Chicken

6-8 chicken breasts (though I made it with bone in chicken, it is best with boneless!)

16 oz sour cream

1 pkg dry ranch dressing ( mix with crumbs)

cracker crumbs or Italian bread crumbs (which ever you prefer)

butter

Take thawed chicken and rub/coat with sour cream and then dip them into the cracker mix. Drizzle melted butter over the top and bake covered at 350 degrees for 45 minutes or until done. Bake uncovered the last 10-15 minutes to crisp up the chicken.

Happy cooking!

Maggie

I feel like pot roast tonight

One thing we all like is pot roast. And I can take about 15 minutes to put this together in a crock pot and it seems that I slaved all day long, when in reality I wasn't even home, but dinner is still served.

4 pounds of roast
1 medium onion- I don't like to eat onion but I like the flavor in this dish so I cut it in big chunks and stick it in a cheese cloth bag and throw it in
1 clove of garlic, minced
1 packet of French onion soup mix, dry
1 bottle of Merlot- I usually use a cheap bottle but one with a cork
2 1/2 cups water
5 beef bullion cubes
2 stalks of celery, chopped
6 new potatoes, chunked
4 Tablespoons of sea salt
1 pinch of fresh black pepper
2 bay leaves
sometimes carrots- Mac isn't a fan so it depends...

I throw all of this in the crock pot and set it on low and let it all just cook together all day long. I make some changes occasionally. Sometimes I don't mince the garlic but use a knife and shove the pieces of garlic into the roast. Sometimes I don't even have garlic because of where I live so I use garlic salt and coat the roast with it, thus omitting the 4 tablespoons of sea salt at the end... Sometimes I leave out the potatoes, celery, and carrots and just do the meat this way- when I do that, I don't change anything to the recipe, I just omit those three items. Sometimes I omit the onion but used dried minced onion, about 3 tablespoons.

Sour Cream Coffee Cake recipe

Last week I wrote about my successful cooking of my mom's famous Christmas food breakfast of bacon breakfast casserole and sour cream coffee cake. And I owed you all the recipe for the cake, so here it is! Enjoy! If I weren't so lazy I'd make another one today.

2 cups sugar
1 1/2 sticks of butter or margarine, softened
2 eggs
2 cups of flour
1 cup of sour cream
1 teaspoon of baking powder
1/2 teaspoon of salt
1 teaspoon of vanilla
1/2 cup of chopped pecans (optional- we never had these since my mom, bro and I are all allergic)
6 teaspoons of brown sugar
1/2 teaspoon of cinnamon

Cream sugar and butter- use a mixer to make it very fluffy. Add eggs. sour cream, baking powder, salt and vanilla- continue mixing. Slowly add in the flour and continue mixing.

When all mixed smooth and lump-free, pour half of the batter in a GREASED tube pan. (I use either bundt or an angel food cake pan myself. And grease the pan even if it says it's a non stick one, especially if it's a bundt!)

Mix nuts brown sugar and cinnamon in a separate bowl and then sprinkle half of that mixture over the 1/2 batter in the pan. Pour remaining batter on top and then sprinkle the remaining brown sugar mixture on top of that.

Bake for 45 minutes-1 hour at 350. (Don't underbake like brownies. This shouldn't be gooey anywhere)

Love from the kitchen of Mags and her mom

Breakfast anyone?

I had many requests for the infamous breakfast casserole I wrote about yesterday so here is the recipe...

"Maggie's mom's make ahead breakfast casserole" aka

"Best breakfast casserole in the whole freaking world"

12 slices of bread, very lightly buttered on both sides (I use white, but I'm sure any sort would be fine. Rye will change the taste, of course. And a heavy grain will take it longer to bake)
1 pound of bacon (you may also use ham or sausage)
2 cups of milk
4 eggs
salt and pepper to taste
3/4 cup of shredded cheddar cheese
optional: dry mustard, 1 teaspoon

Cook bacon. Don't make it too crispy because you're going to cook it in the casserole. But don't leave it very raw. (I like crispy bacon to eat so I usually cook it like I would serve it but not as crispy) Blot off the grease.

Grease the bottom and sides of a 13x9 inch glass pan. Line pan with 6 pieces of the lightly buttered on both sides bread. Lay the bacon strips on the bread until it's covered. Then spread/ sprinkle the cheese over the meat and bread. Set aside.

In a separate bowl, combine the eggs, milk, and salt and pepper; (If you add the dry mustard, it goes in here) whip with a whisk until it's all mixed together. Set aside.

Lay the last 6 pieces of bread over the bacon/ cheese. Then pour the egg/ mixture over the whole thing.

Cover the pan and put in the fridge overnight.

The next day at any meal time, bake covered for 30 minutes at 350. Then, take the cover off (I used foil) and bake until the top is golden brown. The sides might be bubbly before the top is golden brown, but that's okay. I left it in for about 20-30 minutes to be golden brown.

Remove from oven and left stand for about 10 minutes before serving.

Enjoy! And tomorrow- the sour cream coffee cake!

Love,
Mags

Tids and Bits

• For the third week in a row Mac and I have been rained out of going to the zoo! Today would've been perfect but it's raining. So, we're going to try again tomorrow! The forecast says sun but since this is the third time- well, I guess anything could happen!
• Spent yesterday hanging out with Hecate. She seems to being feeling great after her surgery. We brunched, shopped, and talked- AND, I for one, had a super duper time. It'd been months since we'd done anything so this was fab! And everyone send her happy thought because she's interviewing (on Monday) for a kick ass full time college teaching gig in a business department! I have my fingers crossed for her!
• I've been watching the television show House. I'd never watched it before until Mac insisted on watching a marathon of it on the USA network. I was going to read but I found myself watching more than reading and became addicted. So we decided to rent season 1 but the video store didn't have it. They had season 2 but it was out so we rented 3 and 4. I want to watch seasons 1, 2 and 5 before season 6 premieres. Good stuff!
• On Monday was the 6 year "anniversary" of the passing of the great Katharine Hepburn. While I'm a huge Audrey fan, I also love the great Kate as well. I'm in the middle of reading her memoir right now, actually. But anyway, not only do people miss Kate as an actress but as a brownie maker. She was a chocolate lover and she loved to make brownies. Here's her special recipe if you want to have a go!
• I might get a wild hair and head to the late showing of Public Enemies tonight since today is the premiere and it stars- none other than Mr. Hottie, Sexy Johnny Depp. Yum!
• Last night was my favorite insurance telemarketing night of all nights because... I didn't have to make any calls! We purchase lists and I had called all the ones we owned so I did filing and data entry instead! Yahoo!!! Not one person hanging up on me or yelling! It was awesome.

Sharing random stuff,
Maggie

Meals with Maggie- Pasta Salad with chicken

I love pasta salad and everybody makes it their own way. This is what I'm doing right now, making my yummy summer salad. Here's my recipe:

• box of tri-colored pasta (I use this because I like the color but you can use any type of pasta you want)
  
• cucumber (I use 1)
  
• tomatoes (I use a pint of grape tomatoes)
  
• green pepper (I use 1)
  
• an orange or a yellow pepper (I use 1)
  
• black olives, sliced (I use one small can, pre-sliced)
  
• bottle of Italian Dressing (I like Kraft)
• Optional items: onion, cheddar cheese, Parmesan cheese
• chicken (canned or pieces that have been cooked thoroughly and taken off the bone)
  

Follow the directions on the pasta box: boil, drain and cool. Peel cucumber and chop. Chop peppers and tomatoes. Add the chopped veggies to the pasta. Drain a can of sliced black olives and add to pasta and veggie mixture. Today I used 2 cans of chicken, drained, and added to the mix. Toss with entire bottle of dressing. Chill for a few hours before serving, occasionally stirring while it's chilling.

I always garnish with fresh grated Parmesan cheese before I serve it. Use as many or as few veggies as you desire.

Some people like onions in it and I don't. I will chop some onions and cover with some of the dressing and store in a separate container so anyone can spoon it into the salad.

Obviously, you can add more (or less) veggies and the cheddar cheese if you want. I like it to be colorful so if I use red tomatoes I use orange and green peppers, or if I use yellow tomatoes I use orange and red peppers. Occasionally I get crazy and add squash.

So there you have it- a nice cool recipe to help beat the summer heat. Let me know how you make it- I love to know alternatives!

And it won't catch the house on fire. And I couldn't think of anything else to write about today.

Bon Appetit,
Maggie