Creamed Beef on Toast

This is such a weird bit of food. My mom used to make this every so often for my dad. My sister and I were just along for the ride. I don’t think I’ve had it in 25 years or more, but it still brings to mind a great childhood food memory.

This is truly poor people food – you know stretch that beef as far as it can go. The story goes, in my family anyway, was that my dad got this to eat when he was in the Air Force. I wonder, but …. who is to say? Then I saw Trisha Yearwood make it – and it was her dad’s favorite too. Our food histories are really just too similar. Again, Southern, rural food. It’s always a good thing.

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1 pound ground sirloin
1/4 cup all-purpose flour
1 1/2 cups milk, more as needed, but it wasn’t
1 1/2 tsp salt
1 /2 tsp freshly ground black pepper
4 white bread slices, toasted

Saute the beef in a large skillet over medium heat, breaking it up and cooking until it is no longer pink. You can drain off the excess fat, but I didn’t because the sirloin was lean enough. Sprinkle the meat with the flour and stir over medium heat until the flour has coated the beef and cooked slightly. Stir in the milk a little at a time – kind of like you do with a roux to make macaroni and cheese. and continue to cook until the mixture becomes smooth and thickens to what you would like. Add the salt and pepper. Serve over toast. Freshly ground black pepper really makes it.

Source: My mom’s non-recipe recipe with encouragement from Trisha Yearwood. Both my mom and Trisha make this exactly the same, with one exception. We never, um, ever, put butter on it. But then again, my mom used margarine – ick.

Banana Nut Bread

I just cannot stand bananas. It is the texture I think, but, let’s just say, ugh. But here I am making banana nut bread from my mom’s recipe again. Just like so many years before.

I miss that I can’t make it for my dad anymore. But this, to me, more that just about anything else, is Christmas.

It would not be Christmas without toasted (under the broiler) banana nut bread slathered in too much butter for Christmas Day breakfast/brunch. Sausage balls are the close second.

D&D_2576This keeps well. And if you make a loaf and split it and put half wrapped in two layers of heavy duty foil in the freezer you can pull it out in March and it is still amazing.  That is what I did for my dad – half a loaf to eat now and the other have to save for a couple of months. You can make this anytime of year, really, but – it is just Christmas. And my family’s tradition.

8 Tbs unsalted butter, softened
1 cup sugar
3 large eggs
1 1/2 cups mashed bananas
3 cups sifted all purpose flour
3 1/12 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1 1/2 cup chopped pecans (I upped this – my mom only used 1 cup)

Grease and line a 9 x 5″ loaf pan with parchment paper and spray again with baking spray.  Sift the flour with the baking powder, salt and baking soda – typically, I do this on a piece of waxed paper. In the stand mixer, blend the butter and sugar together. Then add the eggs, one at a time until blended. Add the mashed bananas and blend until combined. Mix in dry ingredients. Add pecans and mix well.

Turn into loaf pan and bake at 300 degrees for 1 hour and increase temp to 350 degrees for 15 minutes.

21 December 2017 – post procedure – funny, that – that is a story for a whole different day.(said in the voice of River Song from Dr. Who – the Matt Smith version). Dear lord, I am a dork of the nth degree. And obviously, the drugs are still having an impact of sorts.

300 degrees 1 hour – turn 1/2 way through
345 degrees 15 minutes – turn
20 minutes more – check with long wooden skewer – damnation – perfect.
9 x 5 inch Williams Sonoma gold-ish large loaf pan

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Work Hack – good for breakfast or lunch as long as you have Kerry Gold butter.

Sausage Balls – Cook’s Country

There are just some things I MUST have for Christmas and probably the two most important things for Christmas morning are toasted banana nut bread and sausage balls. My mom always made them both. For the sausage balls she used, as most people did at the time, Bisquick, but since finding this Cook’s Country recipe that is just not necessary. I never used it for anything but this recipe, so to not have to purchase it and make do with things I already have on hand – well, it just makes so much more sense to me.

So here’s to my mom and to Christmas morning. D&D_2573

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 Tbs unsalted butter, cut into 1/2 inch pieces
8 ozs bulk hot breakfast sausage
4 ozs extra sharp cheddar, grated (1 cup)
3/4 cup whole buttermilk

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

In the food processor, pulse the flour, baking powder, salt, pepper an cayenne until combined. Add butter and pulse until mixture resembles coarse meal about 12 pulses. Add sausage and cheddar and pulse until combined, about 8 more times. Place mixture in a nice sized bowl and stir in buttermilk until just combined.

Wet your hands and roll dough into 1 1/4 inch ball (about 1 Tbs each). Space evenly on baking sheet and bake until golden brown between 20 – 22 minutes, rotating baking pan halfway through. Transfer baking sheet to a wire rack and let cool for 5 minutes. Serve warm. With grape jelly. Yum.

You can make these ahead and bake, cool, and then freeze and just reheat in the oven at 200 degree for 15 or so minutes. Just test one and see if it where you want it to be for reheating.

24 December 2014

24 December 2016 – for Christmas Day brunch/lunch

22 December 2017 for Christmas Day brunch/lunch – 375 degrees convection- 20 minutes – turn 1/2 way through – perfection! Need to double next time and freeze half (after baking). They keep well in the freezer for a month or so. Also, grape jelly needs to be involved.

These are also excellent on New Year’s Day morning too. Pretty much excellent anytime, but you get the point.

Christmas Sugar Cookies

These cookies are required for Christmas. These are also forgiving and amazingly good. They are crisp and believe it or not, not that sweet. I use them many times a year. You can make ahead and divide dough into pieces to bake a little at a time.

D&D_25491 cup unsalted butter, softened
1 cup sugar
2 large eggs, slightly beaten
1 tsp vanilla
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt

Preheat oven to 350 degrees. Over a piece of waxed paper, sift together flour, baking powder, and salt.

In the bowl of a stand mixer,  cream together butter and sugar until light and fluffy. Beat in eggs, one at a time and then the vanilla. Sift flour into butter mixture, 1 cup at a time until just combined. Dump out onto plastic wrap and shape into a disk. Cover with plastic and chill 3 to 4 hours.*

Roll out dough until 1/4 inch and cut into shapes with cookie cutters. Brush and sprinkle with colored sugars. Bake on a parchment-lined baking sheet for 8 – 10 minutes until edges are slightly golden. Remove cookies to a rack to cool completely.

December 2002 – best sugar cookies ever
January 2003 – bake on parchment, spilled sugar comes off easier than a Silpat – for cast boy – granulated sugar is pretty too.
24 December 2003 – 8 minutes, to D&S for Christmas Eve
24 December 2004 – vvg as always
24 December 2006
December 2007
December 2008
February 2012 – Mardi Gras
28 January 2014
19 January 2016 – Mardi Gras practice

30 December 2016 – new Moravian cookie cutters

22 December 2017 – made dough; 23 December baked. Made a few St Pat’s day too.

*Or overnight. This dough keeps pretty damn well for a few days as long as it is properly wrapped.

Army vs. Navy – a family tradition.

Fly Navy (like my husband did) and beat Army.  It is a difficult game to watch because you do not want any military team to lose. Navy lost last year, after 14 year of winning and that was hard, but at the same time I was glad some Army boys got to win.

This is a family tradition for us. Oh, and by the way, the spirit videos are too great, no matter which side you are on.

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This year, the Navy boys are saluting our Blue Angels – how amazing is that? Our “home town” flight crew. It is pretty amazing. Going to say it – outstanding.

We are going to the Sandbar and and meeting up with quite a few friends, but more Army people than I would like. But you know, Navy just seems to keep winning mostly (except last year) – for a very long time, Happily, I get to wear the MotH’s flight jacket this year, since it is super cold (okay, I get it, super cold, um, for us – our friends from the north would/will totally laugh, but to me, it is damn cold). The Boy will wear Steve’s leather jacket. I’d like to wear it, but it pretty much swallows me. The flight jacket is my favorite. But The Boy tried on the leather jacket tonight and he looked pretty amazing. Yep. Need pictures, indeed.

I do love a good family tradition – one that we have been doing for, lord I cannot remember how many years now. But the next post is about the FSU 1998 season that started out at the Army/Navy game and ended up with a drunk mess and a national championship in Tempe – oh, that is a post for another (long) night. Fun, but more work than I would care to think about.

Sweet Potato Casserole – required for Thanksgiving

This is such a family tradition that I am sure I have posted about this to the point that everyone might just be sick of it. That said, I just cannot help myself. It is not Thanksgiving without it. Or Christmas either, for that matter.

D&D_2344The recipe is from my brother’s wife. It was a tradition in her family and when she brought it to our family – well, let’s just say that was it. One of us, usually me, always made it for Thanksgiving and now I have been making it for our family, including the MotH’s family that I just cannot get out of it – not that I would want to. It is just dumbly good. It is just expected on Thanksgiving and Christmas too. Never hurts that this is when sweet potatoes are really cheap either.
How cool is it that one family’s recipe becomes another’s and then another’s. I guess that is the value of tradition – that, and excellent food.

3 cups cooked, mashed sweet potatoes – lately, I prefer roasting them ahead of time
1 cup sugar
1/2 cup milk
1/3 cup unsalted butter, melted and cooled
2 large eggs
1 tsp vanilla
1 cup coconut flakes or more
1 cup chopped pecans – or more if you prefer, which I do*
1 cup brown sugar
1/3 cup all purpose flour
1/2 cup unsalted butter, melted and cooled slightly

Preheat oven to 375 degrees. Mix potatoes, sugar, milk, 1/3 cup melted butter, eggs, and vanilla in a large bowl. Spray casserole dish with cooking spray. Put sweet potato mixture into glass casserole dish**.

In another bowl, blend coconut, pecans, brown sugar, flour and 1/2 cup melted butter. Top potato mixture with coconut/nut mixture – use your fingers, it is easier that way. Bake 20 – 25 minutes or until brown on top and slightly bubbly around the edges.

D&D_2306*I also usually use a mix of pecans and walnuts and always use more than 1 cup because that is what you should do.

**You can use a 9 x 13″ glass casserole or a 11 x 13″ glass casserole (which I think is a better ratio – thinner sweet potato layer and more crunchy bits on top).

22 November 2017 – Thanksgiving

Pecan Pie – necessary for Thanksgiving

In my family, you always got what you wanted for your birthday meal. That included dessert. In my case it was tacos with corn tortillas and all the fixing and then … guess it, and it makes to no sense at all – pecan pie. I think I might have been a very strange person when you get right down to it. Yeah, I was, and still am, strange. But at this point in life I really do not care anymore.

D&D_2326I have made the recipe for at least five years and possibly more, but I like the idea of making the custard on the stovetop before filling the crust. It is a little bit of extra security in making a pie. The custard is half way there and then you bake – lovely when it is all said and done. And there is the other requirement – the Boy always wants this for Thanksgiving and to be honest, I cannot blame him, because I do too.

1 cup light brown sugar
1/2 cup heavy cream
1 Tbs molasses
4 Tbs unsalted butter, cold and cubed
1/2 tsp salt
6 large egg yolks, lightly beaten
1 1/2 cup chopped pecans, lightly toasted – Renfroes
1 – 9 inch unbaked pie shell, chilled in the pie plate for 30 minutes*

Adjust oven rack to second-lowest position and heat oven to 450 degrees.

In a sauce pan, heat syrup, brown sugar, cream, and molasses oven medium heat and stir until sugar is dissolved. Remove from heat and let cool for 5 minutes. Whisk in butter and salt and then whisk in egg yolks until incorporated.

Take pie pan out of the fridge and put the pecans in the pie shell. Pour in the filling and place in oven, but immediately reduce heat to 325 degrees. Bake until filling is set and center is slightly jiggly, somewhere between 45 and 60 minutes. Cool pie on a cooling rack for at least and hour and then set in the fridge for at least 3 hours more, but a day would be better. Bring to room temperature before slicing and serving.

D&D_2342This is lovely gooey in a non cloying way – I think it is the lack of corn syrup. Maple and molasses bring so much depth to the pie. Really do not think I will ever do anything else but this.

*Used a Pillsbury refrigerated pie crust and it worked really well (need to figure out what to do with the other one, hm?). Just make sure you put it in a glass pie pan (Anchor) and put it in the lower 1/3 of the oven. Makes a difference. Oh, and do chill it for 30 minutes. Again, makes a difference.

Source: America’s Test Kitchen or Cook’s Country or whatever – why do they need two names after all. It is just confusing. At least to my little blonde self.

22 November 2017