My grandmother, with whom I share the same middle name, used to sing a little song to me when I was little prior to tickling me with her fingers (which posed as a bee), "There once was a bee who lived in a tree; and all he could do was bzzzzz sting, sting, sting sting...." (then the tickling ensued).

This site is in memory of her and the warmth all grandmothers and mothers give in making good food and creating memories in the kitchen.

Wednesday, August 22, 2012

Cream Cheese Brownies

Brownie mixture
4 eggs
2 c. sugar

Melt the following and add to above:
7 T cocoa
1 c. butter

After the above mixtures are incorporated gently hand stir in the following:
1 1/3 c. flour
Pinch of mace
2 tsp. vanilla

Grease and flour 9x13 pan. Fill pan with prepared batter.

Prepare the cream cheese mixture:

1 8 oz pkg cream cheese
1 egg
1/3 c. Sugar

Whip up with an electric mixer until smooth. Drop large spoons full of cream cheese mixture on top of brownie mixture. Take a butter knife and swirl the mixture around to look marbleized.
Bake for 30 - 35 minutes at 350 degrees.

Monday, June 18, 2012

Honey Dijon Cashew Chicken Wraps

1/2 cup mayonnaise
1/3 cup Dijon Mustard
1-2 T honey
1 T Red wine vinegar
1 1/2 lbs. Chicken breast, cooked and shredded
1 c. chopped celery
1/2 cup honey roasted cashews, chopped
1/4 c. diced red onion
4 tortillas
1/2 cup shredded cheese

Mix mayo, mustard and vinegar. Set aside. Combine chicken, celery, and onions. Stir in mustard mixture until coated. Spread on tortilla and top with cheese and cashews. Roll up and slice. Serve well chilled.

Saturday, May 12, 2012

Roasted Tomato and Basil Soup with Orzo

Roasted Tomato Basil Soup with Orzo

4 lb tomatoes, halved lengthwise
6 garlic cloves, peeled
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, finely chopped
10 fresh basil leaves
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock or low-sodium broth
1/2 cup heavy cream
Orzo Pasta, cooked as directed

Put oven rack in middle position and preheat to 350°F.
Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack.

Cook onion, basil, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

Meanwhile, in separate saucepan, bring water to a boil. Add orzo pasta and cook according to package directions.

Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.

Add a spoonful or two of orzo pasta to each bowl of soup.


Tuesday, February 21, 2012

German Pancakes

yields 4 servings

  • 4 large eggs
  • 1/2 cup(s) whole milk
  • 1/2 cup(s) flour
  • 1 tablespoon(s) granulated sugar
  • 1/2 teaspoon(s) pure vanilla extract
  • 1/2 teaspoon(s) grated lemon zest
  • 1/4 teaspoon(s) kosher salt
  • 2 tablespoon(s) unsalted butter
  • Confectioners’ sugar, for serving

  • Directions

    1. Heat oven to 425°F. In a blender, purée the eggs, milk, flour, granulated sugar, vanilla, lemon zest and salt until well combined.
    2. Heat a medium or large (9- to 10-in.) cast-iron skillet over medium heat. Add the butter and melt. Add the batter, transfer the skillet to the oven and bake until the pancake is puffed and golden, 12 to 15 minutes. Dust with confectioners' sugar, if desired.

    Friday, January 27, 2012

    Tomato Basil Parmesan Soup

    Makes about 2 quarts

    2 (14 oz) cans diced tomatoes, with juice
    1 cup finely diced celery
    1 cup finely diced carrots
    1 cup finely diced onions
    1 tsp dried oregano or 1 T fresh oregano
    1 T dried basil or 1/4 cup fresh basil
    4 cups chicken broth
    ½ bay leaf
    ½ cup flour
    1 cup Parmesan cheese
    ½ cup butter
    2 cups half and half, warmed
    1 tsp salt
    ¼ tsp black pepper

    1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
    2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
    3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).
    4. Cover and cook on LOW for another 30 minutes or so until ready to serve.