Monthly Archives: July 2014
Chameleon Plant- Hauttunyia Cordata
I have been teaching cooking classes all week in Mentor. Every day this week as I pull out of the parking lot at Wildwood after class I pass a house with a Plants for Sale sign out front. The sign says .50-$1.00. I decided to stop today after class. What a fun time I had. It isn’t a business, just a person selling a few plants. They have mostly perennials, many that like shade. Daylilies, hostas, several different ground covers, giant marigolds. Most things are in the 1-2 dollar range, some are 50 cents.
I got a plant called the Chameleon Plant. It is a shade and moisture loving ground cover that by some accounts can be invasive. I have a friend who has grown it for years and says it is not a problem for her. It is also edible. I am planning on making a shady area I have more edible plants so adding hosta and more daylilies to my yard.
The lady was very nice so I thought I’d pass on the info if any of you are interested. I don’t have the exact address. Pretty sure it is 7742 Little Mountain Road in Mentor. Its just across the street from Wildwood and has a big sign so hard to miss even if the address is wrong.
Lovage
I will be teaching a class on Cooking with Herbs this Monday at the Wellness Center in Rocky River. Registration information follows.
Cooking with herbs (and spices) can enhance even the simplest of foods. It can also be a way to reduce the use of salt in cooking. In this class you’ll learn the basics of cooking with herbs, both fresh and dried. Buying, preserving and storing herbs will be discussed as well as extending their shelf life. There will be a cooking demo and plenty of food to taste and recipes to take home.
The class runs from 7-9 pm. Located at 3035 Wooster Rd., in Rocky River, the Wellness Center is operated by Fairview Hospital, a Cleveland Clinic hospital. For more information, or to register for classes, visit fairviewhospital.org/wellnesscenter or call 440-356-0670.
I will say very little as the pictures speak for themselves. We made 120 cupcakes and had frosting, food coloring and some candy and cereal for decorating. I let the kids be creative and they were very creative. Love what they came up with. Puppies, cats, minions, oceans, flowers and even a spaghetti and meatballs cupcake. Here are the pics from today.
Raspberry Lemonade
Often the best things are the simple things. I will admit to making some pretty fancy dishes at times. I am not afraid of adding lots of ingredients for layers of flavor. But sometimes less is more. I had about 8 oz. of frozen raspberries. Well, they weren’t frozen anymore. I had thawed out a bag of raspberries for use in a cake. I had some extra and didn’t really want to freeze them again. I also had some fresh lemon juice so I decided to make a raspberry lemonade. I started with lemon juice, the berries and all the juices from the berries and a little sugar. Mixed it all together and added some water. At first I thought I’d strain out the berries but I decided to leave them in. Simple and delicious. Perfect refresher for a warm day.
Berry White Cake
I wanted a dessert that included fresh berries. I ended up making a white cake and then studded it with raspberries and blueberries. I topped it off with a lemon butter cream frosting and since it was the 4th of July I added a few star sprinkles. I loved the cake and it was a big hit with friends. After the cake was all done I decided to call it the Berry White Cake and found myself humming Barry White songs!!
To make the cake start by making a white cake batter. I used homemade -recipe follows- but you could use a box mix if that is what you prefer. After you pour the batter into your pans, or pans, sprinkle with some blueberries and raspberries- or whatever berries you happen to have. Fresh or frozen berries could be used. I used about 2 cups of berries in all, maybe a bit more.
Top the cake batter with berries before baking
Freshly baked
Finished with lemon butter cream and patriotic sprinkles
Once cooled frost the cake. I used a lemon butter cream- recipe follows.
Classic White Cake
2 c. sugar
1 c. butter
4 egg whites or whole eggs
4 teaspoons vanilla extract
3 c. all-purpose flour
3 ½ teaspoons baking powder
1 c. milk
Preheat oven to 350 degrees. Lightly grease a 13×9-inch pan. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. Sprinkle berries over the surface of the cake. Bake 35-40 minutes. Cake is done when it springs back to the touch. Makes 1.
Note: I actually made 3 smaller cakes from this recipe- reduced baking time to 20- 25 minutes.
Lemon Butter Cream
½ cup butter
4 1/2 cups sifted confectioners’ sugar
3 T. milk
1 T. lemon juice
1 1/2 teaspoons vanilla extract
In a bowl beat butter until fluffy. Gradually add 2 cups of the confectioners’ sugar, beating well. Slowly beat in the milk, juice and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency.
Amy’s Baked Beans
I REALLY love homemade baked beans from scratch but rarely have the time to make them. Years ago I tasted my friend Amy’s baked beans and I knew they would always be a favorite of mine. Whenever she makes them people go back for seconds. It’s a simple recipe with relatively few ingredients. Because you start with canned beans the cooking time is shortened. These can be baked in the oven or done in a crock pot. Super easy and very tasty.
Amy’s Baked Beans*
6 c. chopped onion
1 lb. ground meat
1 lb. bacon, cut into 1-inch pieces
1/2 c. brown sugar
2 cans tomato soup
3 can butter beans, rinsed and drained
Mix onion, meat and bacon in skillet and cook until onions are translucent. Drain off excess fat. Place in Dutch oven with remaining ingredients and cook, covered, in a 350 degree oven for 90 minutes.
Note: You can also cook in a crock pot on high for 4 hours or longer. Uncover, for awhile, if you like, for thicker sauce.
*This recipe has been in the McWilliam family for several generations. They are also called Grandma McWilliam’s Beans and before that Aunt Eilizabeth’s Beans.
Stock up for the holiday at Blue Pike Farm. The market is on Thursday from 4-7 pm. I will have fresh baked challah hamburger/sandwich buns. I will also have white cake with raspberries, blueberries and a lemon butter cream, pumpkin bread, zucchini bread, chocolate beet cake and Challah bread. I will have my floral jellies including rose petal, lilac and violet and beet relish. The relish is a great topper for burgers and hot dogs as well as a nice addition to salads. I hope to see you there. Come on by and wish Parker Happy Birthday!!!
Blue Pike Farm is located at 900 E. 72 street- just 1/2 mile South of the Shoreway.