Halloween

Cookie and King Julian

Yes, I made Cookie endure a temporary costume. She really does resemble King Julian from the movie Madagascar.

"I really must compliment my brain"  King Julian.

The two Madagascar movies really entertain me. I could watch them back to back repeatedly, and laugh each time.

Halloween is over!

Treat Bags

Halloween ranks low on my list of favorite celebratory events. This post is listed under the label of holidays simply because the day includes crafts, foods, and projects normally associated with a holiday. It is not considered a holiday in my home. Most children would consider it among their favorite "holidays".
 Treat bags have been a long time honored tradition with my kids. I am certain to have made thousands of them over the years.
This time around my approach was fairly basic. Still, I wanted to share the chalking technique with you. Somehow, I am sure you would be able to expand and improve on my quickie project. Remember, after the first 900 treat bags, a mom (being me) is allowed to go the quickie route.
So here we are...Halloween 2011 almost come and gone...Hooray!

Here is what we did and what we used.

white paper bags (small)
ribbon
hole punch
Watermark stamping pad
clear acrylic stamps
colored (black and orange) chalk
small paint brush (optional)
candy... duh of course

I like acrylic stamps. My stamping skills are at their best when I can see what I'm doing and where the image is being stamped.
 Select your themed stamp, using the watermark stamp pad, stamp the image on your bag.
Chalk is applied to the stamped image. We used two methods, as seen in the photo below. There is a slightly different result between the two methods. Using a paint brush to apply the chalk gives a soft subtle look to your finished project. Rubbing the chalk directly across the stamp image gives a bolder effect with a less controlled area of coverage. I liked both methods.

1. Stamp the bag
2. Chalk the bag
3. Fill the bag
4. Fold top of the bag over and punch a hole
5. Tie a ribbon to secure the goodies inside

I'm certain more time was spent photographing and writing this blog post than actually making the final product.

Time spent was less than an hour.

Sure, we could have purchased fabulous cellophane bags. This project came together with odds and ends left over from other crafty adventures. All in all we made classroom treat bags with the spirit of fun.

 Check...another Halloween success!

Happy Haunting!

Sesame

The little things of life matter so much more when we experience them on a first hand basis. Hey, sesame producers of the world, I say Thank You! I have a new found respect for the labor put forth in growing and especially harvesting this tiny little seed. I will never take that sesame seed bun for granted... ever again!

Harvest is complete.

The journey,
Sesame and Thomas Jefferson
Growing Sesame
Baking with Sesame

Pumpkin Roll Recipe

 

Great Grandma Donna makes this for our family. This is my first attempt at making her Pumpkin Roll recipe. 

 The taste is perfectly balanced.

Not too sweet!

Pumpkin flavor is there without being dull.

The cream cheese filling is smooth and not overly sweet.

The cake is moist.

Donna's Pumpkin Roll

3 eggs

2/3 cup of pumpkin

3/4 cup all purpose flour

1 tsp. salt

1 cup sugar

1 tsp. baking soda

1/2 tsp. cinnamon

Preheat over to 350 degrees. Grease a cookie sheet and line with wax paper ( I used parchment paper) Measure dry ingredients together into a bowl and set aside. Beat eggs and pumpkin together. Add dry ingredients to pumpkin mixture and beat well. Pour into prepared pan and spread evenly. Bake for 10-15 minutes. (mine took the full 15 minutes)

While the cake is baking, Sprinkle a dish cloth completely with powdered sugar. *Read the note below* Turn the cake out over the cloth. Remove wax paper and roll up jelly roll fashion. Cool completely.

Filling

1 8oz. cream cheese

1 cup powdered sugar

1 tsp. butter

1 tsp. vanilla.

Mix with electric mixer until smooth.

When cake has cooled, unroll, spread filling evenly across the entire surface. Re-roll. Wrap in foil and refrigerate for 2 hours. Can be frozen.

*Using a dish towel or baking cloth would have made my rolling process smoother. I sprinkled the powdered sugar on a larger sheet pan instead. Next time I will follow the instructions to the letter. Duh! Grandma Donna is always right.

I have had this recipe for years. Mister and I love it when Grandma makes this for our family. I had never attempted it, until tonight. It's an honor to bake this for Mister. His Granny is a great lady! One of my favorite people on this earth. She's sassy!

If you notice the roll is beginning to crack as you are initially rolling, fear not, it's very forgiving. I sprinkled it with powdered sugar and rolled it around a little as it cooled. This seemed to press everything into fine shape. The ends of the roll remind me of making cinnamon sticky buns. That not so polished look, at first. The end pieces are for the eager taste testers to enjoy. Trim the edges ever so slightly to get that showcase look! A serrated knife does nice work on the trim job and slicing.

In my opinion, this recipe belongs in your collection! Try it!

Granny always doubles the filling in Mister's Pumpkin roll. He's special :)

It's Happy Garlic Time

October means....It's time to plant the garlic. I plant my garlic about 4 inches apart in rows that are spaced about 10 inches apart. I like to hoe various parts of my garden, so 10 inch spacing works well for weeding. However, if you till every row of your garden then obviously 10 inches is not enough spacing for the machine to plow down through.
I have read about the "no till" philosphy of gardening. I would agree that over use of the roto tiller could compromise the quality of the soil. That's not why I prefer using hand gardening tools. My love of gardening is one of a enjoying a peaceful, alive place to escape. The hoe is silent as I take out the weeds and loosen the soil. The smell of gasoline exhaust floating over the tender plants and the noise of the motor seems absurd to me. I would encourage anyone who raises a garden to read about the idea of hand tilling your beds.
Back to the garlic.
Planting your garlic in the fall means you will have a late spring harvest. All summer long you will have fresh garlic to go along with your herbs. I love seeing the hardy green garlic tops poking through the snow in February and March.
Go to your local store and buy a head of garlic. Head/Clove same thing. Anyways, divide the clove as you would when cooking. Determine what spacing works best for your garden. Make sure your garden soil is well loosened. I love planting in the fall because the decaying Autumn leaves are mulched down into the soil prior to planting the garlic. This creates a wonderful loose composted dirt. Using my forefinger, I poke a hole the depth of my finger and put the garlic into the hole, covering it with the mulched leaves and soil. Plant right side up of course. To determine right side up...look at your clove prior to splitting the individual cloves. The end with the root is the bottom. Top side up please.
One head of garlic now becomes many heads of garlic in the spring.

Happy Autumn Gardening!

History and Extraordinary Coincidence

October 22, 1950 was the date a prior owner of this copy of Mrs. Rorer's Cook book found it suitable to save recipes from a newspaper print. I found this, and many other treasures tucked between the pages of this 1914 copyright book.
The fact this book is 2nd edition is a none issue for me. I hope you have time to settle in and read for a minute or two. Because, this book has a history I want to tell you. The mere fact that it is among my possessions is a story of extraordinary coincidence.
When I made my purchase of this book, I had no information regarding ownership or history. I just thought it was another cool old cook book. The condition has deteriorated very little during the past few years in my ownership. I would describe the book as in poor/restorable condition. My description comes from a complete lack of book restoring knowledge and I would love to learn more about the subject.

One of the first things which stirred my intrique was a manual typewritten recipe. Typed by a Letitia Glenn Biddle. Grandmothers Plum Pudding as was copied by her mother, Mrs. John Glenn; Baltimore, January 1st 1891.

Instantly, the obvious name recognition for me, was the name Glenn. The intrigue lead me to do a quick genealogy search of Senator Astronaut John Glenn. No information surfaced to link this book to that famous Glenn family.
Coincidentally, a program came on the television discussing the "kitchen cabinet" of Andrew Jackson. Nicholas Biddle served as a confidant and adviser to President Andrew Jackson via the kitchen door. This earned the group of men the title of "kitchen cabinet". As far as my research has shown the owner of my cook book was a member of the Nicholas Biddle family. On this particular occassion I was actually glad my television was switched on. This information renewed my interest of the legacy my book could hold.

Mrs. Charles J Biddle 2110 Delancey Place. For certain this woman was interesting, I felt sure.

I have no way of knowing if another owner possessed my book and added the various handwritten and newspaper recipe clippings found inside this treasure. The handwritten recipes are consistent with so many old timey recipes. Instructions are non -existent or vague to say the least.
1 currents
1 raisins
citron
1 lb. bread crumbs
1lb. beef suet
1/2 pint cream
8 brandy
8 eggs
1 nutmeg
What might the ingredient list and unfinished instructions be leading the baker to?

It's likely the insertion of the various clippings contributed to the poor condition of the spine of this book. I have enjoyed finding the little tid-bit charms this book held.

One must wonder what was going on this January 1938 and why was this calendar saved in the pages of my copy of Mrs. Rorer's Cook Book.

I thought it was interesting coincidence to find a January 1938 calendar and a recipe transcribed during January 1891. Letitia Glenn Biddle becomes an increasingly interesting character.

It is well established on the posts of Columbia Creations I have a love for historical places. Philadelphia Pennsylvania is a road trip for me. I have dreamed of making this trip for quite some time. I want to go to Andalusia. Please notice the link inserted and do kindly take a minute to read about this place. I am convinced this place must be a little piece of heaven for my soul. It's time to make that pilgrimage. For those who will not follow the link, it's fair that I should tell you the short story history of this place. The family home of the Biddle's for years is now a museum and desired place to tour. A mansion by no other description. Letitia Glenn Biddle lived here.

If this is your first visit to Columbia Creations you may not be aware of my love to garden. I'm a novice home gardener. Letitia, however was the founder of the 1st Garden Club of Philadelphia. She wrote the by-laws for the Garden Clubs of America in the kitchen of Andalusia. 

I wonder if the newly formed garden club held meetings at Brunch and enjoyed a few recipes from Mrs. Rorer's Cook book. This Ann Pilsbury Breakfast and Brunches pamphlet was found in the collection saved for a some day use.
I would love to have this book restored. My some day travel to Philadelphia may lead me to donate this book back to the Biddle family archives. I'm still feeling a little possesive of a book which would appear tunneled down through time to rest in my hands.
Why have I waited so long to bake or cook any recipe from this group of writings? Good question. I think the story has become more important to me than the recipes. Honestly, I dare not turn the pages too many times searching for the dish I want to make. This book sits flat on a shelf in an armoir waiting to be given the care it rightly deserves.
Letitia Glenn Biddle is interesting to me. I will wander among the grounds of her former home and photograph the sights she surely must have cherished.
If you have any information to share with me about the history of this book, I would love to hear from you.
On a typical bizarre note, it appears etiquette was being over thrown even during the 1950's. The article Rough on Royalty (shown in one of the photos above) tells the story of how Miss Rosina Jones of Romford England had entered a beauty contest and was assaulted by Queenie Swain. Queenie pulled out a lock of her hair and bit her on the ear. Rebellious subjects to say the least.

A peaceful Friday night by the fire reading a few vintage/antique cook books will have to temporarily satisfy my spirit for adventure. I really want to visit Andalusia in the spring. Until then, here I sit writing on October 22, 2011. Will this book inspire someone again, 61 years from now?

Growing Celery

Summer Pascal is the variety of celery that I planted this year. This years crop is considered to be a success. Although, commercially grown celery is superior in overall apperance. I'm still proud of my humble crop.

This photo shows the massive root structure and, in the corner by my foot, is a second harvest plant still growing.



Regrowth from the root left behind. Second Harvest

Early in the season I read, if I harvested only the tops and left the roots behind, I could have a second harvest. Guess what? It worked. The above photo is of the second harvest crop which is still in the ground. This is an experiment to determine how late in the season my celery will continue to grow. New stalks formed and grew after the initial cutting.




The first time around I cut the celery about an inch above the ground.

Nevermind those yellow leaves. I trim and remove them. Remember to save your crisp green celery leaves. The tops add a bright fresh taste to soups. Thanksgiving stuffing welcomes the alive taste of the celery leaves. I finely chop them as I would any herb and use them often.

Click    Here's my favorite stuffing to make.


I do not stuff my turkey on Thanksgiving. We make the stuffing muffins. I use the idea originally introduced to me by Rachel Ray. This is perfect for portioning to feed a crowd.
To make the stuffing muffins. Make your stuffing, then generously grease cupcake tins. Form stuffing into equal size portions and bake in the tins. Each guest has a nice moist serving of stuffing which includes the favored toasty part. 24 guests...24 stuffing muffins.
Alas, this turkey day I am only cooking a small gathering on Saturday. This will be a meal comprised of food we have grown and a turkey Mister bagged back in the spring. A good old fashioned pilgrim/indian meal.

A slower version of Thanksgiving this year.

Crostini

The fireplace is back in full swing here at Columbia Creations. We don't have a wood burning stove, just an old fashioned open fireplace. It warms our family room and makes everything cozy. If time would allow, I could sit there for hours on end. Listening to Nora Jane Struthers and reading my cookbooks.

Recently, I found myself searching the stacks of books, lazily by the fire, hoping for unique appetizer recipes. What's so tough about putting some fruit, cheese and bread on a plate and calling it an appetizer? That's true. I have made basically the same small bits for years. On average, Mister and I entertain a group of 15-40 people 10 times a year. It's time to add a few new ideas into the rotation.

For Anna, I wanted a few new and interesting items on the buffet. She's my creative cooking child. (really they're always our children even if they are no longer a child) Finally, I picked this recipe. I mixed a few little things of my own into the base recipe. This can be made almost entirely the day before.



Bad photo good food.

Crostini

• Buy TWO nice French Baguettes (or make your own)
• 1 cup of mayo
• 2 cup of shredded mozzarella
• 1/2 cup fresh grated parmesan
• 1 can of rotel (well drained)
• 2 tsp. dried oregano
• 1 tsp. dried basil
• several generous turns of the pepper mill
• butter

The night before the party, I sliced the baguettes into approximately 1/2" thick slices and rebagged them until I needed them the next day. Mix together the remaining ingredients, cover and refrigerate until ready to use.

Right before serving, preheat the oven to 350 degrees. Lightly butter the pre-sliced baguettes. Place them on a bake sheet and dollop the cheese mixture, dividing it evenly across the bread slices. Bake until bubbly and lightly golden. Around 8-10 minutes. I ended up with 48 pieces from my bread.

This could be a meal on a weeknight. Add a small salad and dinner is served. It's tastier than take out pizza.

Miss Anna made mini quiche with broccoli in phyllo cups. We also served the usual fruit and fruit dip and ole stand by items. It was nice to mix in a few new things too!

Tomorrow is Monday. I might play hookie. Build a fire, put on my head phones and search a few vintage cookbooks for a rainy Monday hiatus!

Flippin' Funny

flip the flap...it's funny

For the cost of .25 I needed to have this peculiar little ditty to hang in my kitchen.

Pumpkin Maple Coffee Cake

We work hard, here at Columbia Creations. Today was no exception. Today, I had my helper working with me.

On any given day, my books and what nots, are randomly piled here and there. Having the freedom to pause my workday and bake a coffee cake is a nice perk of being self-employed. We can discuss the down sides of our work another time.

While Ash (my helper) and I were taking care of a few inside projects, I noticed an overlooked cookbook. I blew our pretend break whistle and preheated the oven. This coffee cake came together in minutes.

Pumpkin Maple Coffee Cake

1 1/2 cups all-purpose flour

3/4 cup of packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2/3 cup of buttermilk

1/2 cup canned pumpkin

1/3 cup vegetable oil

1/2 teaspoon imitation maple flavoring

2 eggs beaten

Topping

1/2 cup white sugar

1 teaspoon cinnamon

1 teaspoon imitation maple flavoring

• Heat oven to 350 degrees, spray bottom only of a 9x9 bake pan with non-stick baking spray. In a small bowl, mix the topping ingredients together with a fork and set aside.
•  In a large bowl, mix all of the cake ingredients until the dry is moistened.
• Spread half of the cake batter in the pan. Sprinkle half of the topping over batter. Layer remaining batter over topping and repeat with another layer of topping.
• Bake 25 to 35 minutes or until a toothpick inserted in center comes out clean.

I brewed a nice strong pot of coffee. Ash and I enjoyed a piece of cake, still warm and tasting of Autumn. And we whistled while we worked.

Jokingly, I tell Ash she is my personal assistant. Most days she is my brain, (and she's the blonde) some days she's my muscle. Today, I think she was a little bit of both. Fresh baked coffee cake is the least I could do!

Oh yeah, the cookbook is Holiday Baking from Pilsbury.

Sweet and Salty

To  me, sweet and salty isn't just a flavor for our tongue. Some people are sweet and some are "salt of the earth", and then there are those who are just salty.

  My Grandma Ruth would describe certain people as "salt of the earth." Certain people give our species flavor. I understand this expression now.

Sweet, often has an underlying agenda.

The salty leave us thirsty and bloated feeling.

I spent a good part of this past weekend heading down a highway. A business trip exhausts me in many ways. Whenever possible, I try to escape into a solid place. My photographs help me connect and disconnect all at the same time. Two of my favorite playthings as a child, a View Master, and calidescope. This could explain my method of operation, relating to the world through the lense of my camera. Possibly hiding.

Welcome October.

 The last 8 out of 12 weekends I've been away from home. Some pleasure,but mostly  business.

I'm ready for weekends of home.               
 The best 3 months of the year are upon me. With any luck... the remaining days of 2011 will be shared with the "salt of the earth" variety.

My plans are to form a nice baking schedule and travel via cookbook for a few months.

Highway journeys and cookbook journeys give me a reason to acquire images from behind my extended eye. Connecting you to my world. I hope you find a little pleasing flavor in them.