Tuesday, May 31, 2011

The White Cake

The Family Cake Plate and Cover
My husband Leonard says, when he was growing up and he,  his brother and sisters would come home from school and if the Cake Plate and Cover was sitting out on the counter he knew that there would be a white cake with white frosting under the Cover. When his Mother passed away one of the things that he asked for was the Cake Plate and Cover. I just love to surprise him from time to time with a White Cake with White Frosting which is one of his favorites, and I always put it on his Mother's Cake Plate and Cover it. When he comes in the door and see's it sitting there he always says "alright it's The White Cake"!

White Cake
With White Frosting
Just Help Yourself
And How About Some Fresh Strawberries On Top

The White Cake
Miz Helen's Kitchen
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup shortening
1 1/2 cups sugar
1 1/2 teaspoons vanilla
1 cup milk
5 egg whites
Grease and lightly flour two 9 inch cake pans
Combine flour, baking powder and salt. In a mixer bowl with the electric mixer beat the shortening for 30 seconds, add the sugar and vanilla and beat until fluffy. Add the dry ingredients and alternate with the milk. Beat on low after each addition. In another mixer bowl with clean beaters beat the egg whites until stiff peaks form. Fold into flour mixture. Pour into prepared cake pans.Bake at 375 degrees for 20 minutes or until cake test done. Cool on wire racks before frosting.

Butter Frosting
Miz Helen's Kitchen
6 tablespoons real butter
4 1/2 cups sifted powdered sugar
1/4 cup milk
1 teaspoon vanilla
In a small mixer bowl beat butter till light and fluffy. Gradually add about half of the powdered sugar, beating well. Beat in the milk and the vanilla Gradually beat in remaining powdered sugar. If necessary to make frosting more spreadable, add small amounts of milk to thin to needed consistency . Frost the cooled cake.

 Enjoy!

I sure hope that you have enjoyed The White Cake surprise as much as my husband does. What memories are you making with your family, I hope you are making a very special one today, a treasure that can never be replaced. Thanks for coming by and having cake and coffee with us today, we always love your visits. Hurry back to see us soon!
Peace and Joy

Monday, May 30, 2011

Whats For Dinner Next Week 5-30-11

What a great week end! This is the official opening week end here at the lake. We always look forward to lots of friend's and family coming out for the opening week end.

I want to take a moment to honor and remember all those who have given their life and those who continue to sacrifice on a daily basis to give me freedom. Thank you!

Now lets get started on this weeks menu.

Monday
Bar B Q Brisket
Bar B Q Brisket
Southwest Spoon Bread


Southwest Spoon Bread
 Black Eyed Peas
Roasted Corn
Sweet Potato Salad

Sweet Potato Salad
Strawberry Cake
  With
Homemade Ice Cream

Tuesday
With The Left Over Brisket
Brisket Sandwiches
 Baked Sweet Potato Fries
With The Left Over Black Eyed Peas
Black Eyed Pea Salad
Left Over
Strawberry Cake

Wednesday
Potabella and Pepper Sandwich Surprise
Spring Greens Salad with Strawberries
Chocolate Chippers Delight

Thursday
From
Full Plate Thursday
Dinner
My Favorite Salad  Vicki V at The Blest Nest
Oven Barbecued Chicken  Adrienne at Whole New Mom
Nutty Rice  Bizzy B Bakes
Mustard Greens  Laura at Storybook Reality
Back Yard Barbecue Peach Cobbler  Cheryl at Lady Behind The Curtain

Friday
Gone Fishing
Catch of The Day (With Luck)
Catfish or Crape
 Oven Spicy Fries
Cole Slaw
Baked Hush Puppies
Berries and Cream

Saturday
Turkey Burgers on The Grill
Sweet Potato Chips
Watermelon Slices

Sunday
Pork Loin on the Grill
Pearl Onions and Bussells Sprouts
Pearl Onions and Brussels Sprouts
Rosemary New Potatoes
Green Tossed Salad
Cottage Bread
Ice Cream Sundae's

It is always nice to spend time with family and friends on holiday week ends and certainly we count you among our friends. We hope to see you again real soon. Don't forget to stop by for Full Plate Thursday.
Peace and Joy,
Miz Helen
This Post Is Linked To My Friends At:
Monday
Menu Plan Monday
Made By You Monday 

Saturday, May 28, 2011

Quiet Time: Blue Star Mom


I am honored to be a Three Star Blue Star Mom. The Blue Stars represent three of our family members that are active duty military.  I am so grateful that I am not a Gold Star Mom who has lost a loved one in this horrible struggle for freedom. My heart goes out to them always and especially today, when we stop as a nation to remember. We are so honored to display this banner in our window on memorial day and everyday to honor and remember those who have given their life and those who put their life on the line for our freedom every day. From August 8, 1990 when my son deployed in Desert Shield until this day, my prayer is the same. 
From Psalms 91: 1-4
"He who dwells in the shelter of the Most High will abide in the shadow of the Almighty
I will say to the Lord, My refuge and my fortress My God in whom I trust
For it is He who delivers you from the snare of the trapper and from the deadly pestilence
He will cover you with His pinions, and under His wings you may seek refuge,
His faithfulness is a shield and bulwark"

I have been honored all these years to have the title of "Major Mom" with my family and close friends.
So for this post I remain ,
Major Mom
Miz Helen

Friday, May 27, 2011

Bar B Q Brisket

We usually always have a group of family and friends over on Memorial Day. However we have learned through past experience that we had better have a back up menu for indoors just in case it rains, as it almost always does. In the beginning of our lake adventures we had to leave our half cooked meal on the grill and run for cover. This is my favorite way to back up a summer picnic meal. It is easy, and if you don't need it just freeze it and use it later.


 Bar B Q  Brisket


We will start with a full cut brisket, that means it has not been trimmed. We just got a grass fed beef from a friend and this brisket is cut for smoking and still has a lot of fat on it, so the first thing we will do is trim the excess fat.

Taking it to my antique butcher block, trim and trim

Trim Trim Trim
If we are smoking the brisket on the smoker where it will be cooking up to 24 hours, we just leave the fat on and it all melts away and helps keep the brisket from being dry. For the oven we want to trim at least 98 percent of the excess away. If you are getting your brisket in the super market you can get it already trimmed.


Season the brisket and refrigerate for 12 hours


Bake In The Oven 6 hours

Enjoy!

Bar BQ Brisket
Miz Helen's Kitchen
5 to 6 lb trimmed brisket
For The Rub
2 teaspoons garlic powder
2 teaspoons onion salt
1 tablespoon smoked paprika
2 teaspoons chili powder
1 teaspoon cayenne

For The Marinade 

1/4 cup Worcestershire
1/2 teaspoon liquid smoke
1/2 teaspoon hot sauce

Bar BQ Sauce
1 medium yellow onion chopped
3 cloves minced garlic
1 cup Ketchup
1/4 cup vinegar
1/4 cup Worcestershire
1/2 cup Honey
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
Method For Bar B Q Sauce
In a medium sauce pan sweat the onions until clear. Add all the remaining ingredients mixing well. Bring to a boil and reduce the heat to medium low and cook for 15 minutes. The Sauce will be ready for use at that point.

Method For Brisket
Trim the excess fat from the brisket.
Mix together all the seasons for the rub and rub all over the brisket
Mix together all the liquid marinade and pour it over the brisket, cover with plastic wrap and refrigerate for 12 hours.
Remove the plastic wrap, do not pour the marinade off just leave it on the meat and in the baking dish. Cover with parchment paper to avoid a chemical reaction with the marinade and then cover with foil.
Bake in the oven at 275 degrees for 5 1/2 hours. Take out of the oven and drain the liquid off of the meat. Remove any of the excess fat that may be remaining.
Cover with the Bar B Q Sauce and return uncovered to the 275 degree oven for 30 minutes.
Let cool for 30 to 45 minutes before carving or it will fall apart. Be sure and carve across the grain of the meat to give you a smooth slice.
Recipe Tip
You can cook the brisket to the Bar B Q Sauce point and freeze it at that point. When you defrost it just cover with the sauce and heat. It will be delicious. This freezes well for up to 4 months. We often times prepare serving size packages for the freezer that are great to have for one or two sandwiches. The brisket is great to have on hand for a crowd and travels well in a boat.

From the dinner plate to the sandwich bun the brisket is a very versatile cut of meat for anytime entertaining or just a great family meal. I sure hope that you enjoy this recipe as much as we have enjoyed it through the years. Thanks for stopping by today, have a great week and we hope to see you again soon!

Wednesday, May 25, 2011

Full Plate Thursday 5-26-11

I am so excited to see you today, welcome to Full Plate Thursday! We always have so much fun and get to visit with all our old friends and new ones.  Now lets take a look in that basket of yours and see what you brought to share today, I can't wait. Thank you so much for sharing with us today and sure hope you will come back next week!

Our thoughts and prayers go out to the folks in the Mid West and especially the Joplin, Mo area that have lost so much in the recent storms. God be with you.

This Is How I Filled My Plate Last Week
Breakfast
Simple Potato Omelet  Lani at Food Cooking and Capturing
Morning Snack
Blackberry Crumb Bars  Jen at Mama Schell
Lunch
Cza Czas Spring Salad  Mary at Passionate Perseverance
Cheeseburger Ring Ali at Jam Hands
Strawberry Ginger Rhubarb Crisp  Tressa at Hecka-Good Recipes
Afternoon Snack
Orange Blossom Lemonade  Tanya at Greetings From The Asylum
Cubretazas Cookies  Liz at A Whisk and A Prayer
Dinner
My Favorite Salad  Vicki V at The Blest Nest

Oven Barbecued Chicken  Adrienne at Whole New Mom

Nutty Rice  Bizzy B Bakes
Mustard Greens  Laura at Storybook Reality
Back Yard Barbecue Peach Cobbler  Sheryl at Lady Behind The Curtain


If You Helped Me Fill My Plate Please Take The Red Plate Home
The Code Is On The Side Bar

Full Plate Thursday Background Story
When we were young and just starting out in life sometimes we did not have a lot of money. Most of our friends were having to stretch the dollars at the end of the month just like us. My girlfriends and I decided that we would pool our food for some of the evening meals right before payday... the last week of the month. I have some of the fondest memories from those days. We would all bring our food together and we had some great food and great fellowship. We would get the food on the table and everything ready, someone would bless the food and then the hostess would say "come fill your plate".
I have just a few suggestions before you leave your dish and fill your plate.
  • Link directly to YOUR RECIPE  and not to your web page.  
  • Scroll down to the button that says "click here to enter"
  • You will be asked to give your URL ( which will be your direct link to your post), the name of your recipe, and your email which we will not be able to see.
  • Then you will be asked to select a thumbnail from your post that will be uploaded to your entry.
  • Please include a link back to Full Plate Thursday, somewhere on your post. We will give you a gentle reminder if you forget...
  • Please leave me a comment before you leave the page and let me know that you are here, I want to be a good hostess.
  • Don't forget to visit with all the others, after all that is part of the fellowship that makes it so much fun, in addition to all the good food of course...
  • Grab The Full Plate Button if you like and take it home with you.
  • Now God Bless you and your food and everyone fill your plate!

Tuesday, May 24, 2011

Mashed Sweet Potatoes

I often times have Sweet Potatoes as a side dish for a meal. I love the flavor and the color of the sweet potato and it is one of those good for you vegetables. I am always looking for a great Sweet Potato recipe and this is one of those. It is a Rachael Ray recipe.
Cook The Potatoes
Mash The Potatoes
Season The Potatoes
Enjoy!
Mashed Sweet Potatoes
Rachael Ray
Prepared In Miz Helen's Kitchen
2 1/2 pounds sweet potatoes, peeled and sliced or cubed into bite size peices
Salt and Pepper
1/2 cup warm chicken stock
1 teaspoon orange zest
Juice of 1/2 orange
1 pinch cayenne pepper
2 tablespoons butter
1 drizzle of honey
Place potatoes in a pot, cover with cold water and add some salt. Bring to a boil and cook to tender.
Drain and return potatoes to the warm pot. Mash with stock, orange zest and juice, cayenne, butter, honey , salt and pepper.
This is a delicious Sweet Potato dish with the flavor of the orange and honey.
Print Recipe 

I sure hope that you enjoy this dish.  I hope to see you back here at the cottage real soon!
Peace and Joy

Sunday, May 22, 2011

Whats For Dinner Next Week 5-23-11

Hi there, we are back here in the kitchen, just come on back and we'll get you some hot coffee and I will get you a piece of wedding cake to go with it. We just had an awesome week end with family at my Grandson Ben and his new bride Trisha's wedding. We wish them the very best that life has to offer. Lets get started on this menu while we have our coffee.


Monday
Tex Mex Veggie Soup
Mexican Corn Bread
Happy Day Cake

Tuesday
Feature Recipe 
Chicken Breast With Olives and Rosemary 


Linguine
Green Tossed Salad
Garlic Bread
Left Over
Happy Day Cake

Wednesday
Meatloaf
Mac N Cheese
Fresh Garden Peas
The Jello Salad
Lemon Pudding

Thursday
Ham and Asparagus Quiche

Spring Greens With Orange Vinaigrette
Fresh Berries With  Spicy Vanilla Cream

Friday
Grilled Brots
Sauerkraut Relish
Potato Salad
Greek Yogurt Pie


Saturday
The Annual Friends Mud Bug Party
Crawfish Boil with about 50 Friends
Let The Good Times Roll

Sunday
From
Full Plate Thursday
Lunch  
Black Eyed Pea Soup With Veggies   Pat at Elegantly, Gluten Free
Chicken Salad Pockets  Cozy Home Scenes
French Silk Pie Version 2   Lizzy at That Skinny Chick Can Bake
Afternoon Snack
E Z Lemon Cake In A Jar  Megan at Megan's  Cookin'
 Dinner 
With A Friend

As I was dancing with my Grandson at his wedding reception, I remembered the times I danced with him in my arms getting him to sleep when he was a baby, it seemed like only yesterday. Treasure your time and embrace your memories they are both so precious. I sure am glad you stopped by to have coffee with me today, I always look forward to your visits and come back soon!
Peace and Joy
Miz Helen
This Post Is Linked To
Monday
Menu Plan Monday
Melt In Your Mouth Monday
Made By You Monday
Wednesday
Whats Cooking Wednesday
Workshop Wednesday
Friday
Friday Favorite Finds
Follow Me Home Friday 

Saturday, May 21, 2011

The Garden Gate: The First Rose

Every year when the first Rose blooms then I know that it is Spring. I just love the old Heirloom Roses that still smell like a Rose. Some of the most fun I have had is going to old parks, gardens and yes even cemeteries, to Russell Roses, bring clippings home and root them. My first Rose to bloom this year is my Heirloom Don Juan Climber. It is a beautiful Rose with a heavenly smell.
Don Juan Climber Heirloom
John F. Kennedy Climber
The John F. Kennedy is a beautiful Rose and takes on many different color tones during the bloom cycle.
John F. Kennedy In Full Bloom
There are many other blooms here at The Garden Gate that I really enjoy in the Spring Time. 
Wild Chives
Garden Chives
Sage

I hope you are taking the time to enjoy the beautiful blooms of Spring. Let me know what your favorite blooms of Spring are, I would love to know. I sure have enjoyed our visit today and look forward to you coming back to The Garden Gate .
Peace and Joy
Miz Helen
This Post Is Linked To:
Fresh Clean and Pure Friday
Pic Story 

Friday, May 20, 2011

Chicken Breast With Olives and Rosemary

This is a great recipe that I adapted from Chef Marco Canora, a restaurateur and cookbook author. His recipe is called Chicken Thighs with Olives and Rosemary. I also changed the kind of olives and added a different chop on the vegetables and increased the chicken broth to help keep the chicken breast moist.
Chicken Breast With Olives and Rosemary
Chop The Vegetables
Brown The Chicken
Cover With Sauce and Bake
Enjoy!
Chicken Breast With Olives and Rosemary
Miz Helen's Kitchen
Adapted from Marco Canora's Chicken Thighs With Olives and Rosemary
4 Chicken Breast with Rib Meat
4 tablespoons extra virgin olive oil
1 cup red onion chopped
1 cup carrots chopped
1 cup celery chopped
2 small cloves garlic minced
2 sprigs rosemary
1 cup green Spanish olives
1 cup ripe black olives
2 cups chicken broth
1/4 cup tomato paste
Season the chicken breast with salt and pepper on both sides
Heat 4 tablespoons olive oil in a large heavy dutch oven and sear the chicken on both sides,
remove and set aside
To the hot olive oil, add the red onions, carrot, celery, and garlic and saute for about 1 minute 
Add the rosemary leaves, chicken broth and tomato paste mix well and add in the olives
Add the chicken breast and baste the top of the chicken with the sauce
Cover and bake 350 degrees for 1 1/2 hour 
The last 30 minutes of the cooking time uncover the dutch oven to complete the process
Recipe Tip
The original recipe called for Nicoise Olives, we do not have those here at the Country General Store, so I just used what I had in the pantry. I substituted 1/2 cup red wine and added 1/2 cup into the chicken broth.
This is a very hearty dish and yet very delicate.We served it with rice. It will freeze well.

Thank you for stopping by to share this meal with us. It is always great to get to see you and enjoy great food together. We sure hope you will come back soon!
Peace and Joy






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