UPSIDE-DOWN PRALINE FUDGE TART

This is an easy, rich, penuche topped tart.  I have made it with pecans and almonds and they were both delicious.  Walnuts would be good also.   It makes 10 nice little servings...so rich you don't need much to satisfy.  But I couldn't leave it alone after I made it.  Calories don't count if you only eat one inch at a time.  Isn't that true?  But some things are worth the calories.

PRALINE

Melt 6 T butter in a saucepan.  Add 3/4 C brown sugar, 2 T. heavy cream and boil and stir slowly for 1 ½ minutes.  Add ½ tsp. vanilla.   Pour into the bottom of a 9 inch spring form pan, sprayed generously with Pam, especially the corners.  Chop (big pieces) 1 C of pecans or toasted almonds and sprinkle evenly over the syrup.

FUDGE CAKE

¾ C semisweet chocolate chips

6 tbsp butter

3 T. cocoa – Dutch process is nice and rich here but any will do.

Microwave the butter in a glass bowl until melted and add the chocolate chips and stir until melted (the butter should be warm enough to do the job).  Add the cocoa and blend well.  Add ¾ tsp vanilla.

In a different bowl, beat 2 large eggs for 2 minutes until thick and lemon colored.  Add 6 T. sugar one T. at a time for another minute.  Continue beating adding 2 T honey for  1 minute more.  Fold the chocolate into the mixture with ½ C. flour.  Pour over the nuts and bake:

325 for 20 minutes.  It took exactly 20 in my oven but the top should be solid.

Run a knife around the edge and unhook the spring right out of the oven.  Immediately turn onto a plate and remove the bottom pan.  Scrape off any syrup sticking to the pan and smooth onto the cake.  Serve warm (but not hot) or room temperature.    Serves 10 with ice cream or whipped cream. 

MISSION MUSINGS FOR SEPTEMBER

We weren't expecting to see the New Brigham City temple but since we are still here it worked out.  I have never seen so much intricate and varied architectural detail as exists in this temple.  Loved its old fashioned feel and peach symbolism!  It also has lots of ..- marks embedded in designs throughout the building, Morse code for VICTORY.

I wonder why God teased me with Scotland, when he knew we were supposed to go to Spain?  The Scotland call came on Valentine’s Day 2012?  I was stunned with excitement.  I knew Spanish speaking would be better for Mike, with his love of language, with his 5 + years of studying Spanish, with his Spanish ancestry.  But it was Scotland.  I told myself that God wanted me to have my way this time, that we would go Spanish speaking on our next mission. I imagined that God wanted me to be able to teach the Gospel, as I so love to do.

I had 5 weeks of my fantasy.  I traveled in Scotland once.  I saw myself again climbing to the roof of the soot covered Edinburgh Castle, strolling through the quaint villages, spending time along the misty lochs with bagpipes playing in the distance.  I had lots of dreamy images of my beloved UK with its history and quaintness.  I could see myself there again.  But it wasn’t to be and hadn’t I had told Mike that this mission was for him and that I would learn Spanish.  I think God heard.

So, I wasn’t surprised when the change call came, giving us a choice of Indonesia or the Canary Islands.  There was no question we would go to the Canaries.  But 8 months later we are still here.  The visa’s are stalled, sitting in the Spanish consulate in Los Angeles.   

We talked to the Mission Department last week.  A woman from the church is traveling to the consulate in LA to help with the backlog.  There are over 100 missionaries waiting for visas to Spain.  If this lady is able to help and move the visas on to Spain it will be 2-3 more months.  We are looking at December at the earliest and possibly January.  It could be a year since we received our first call.  It has been more than a year on hold in many ways.   We started the process last October.

We were told recently that we can change our mission call if we want.  We talked about it for a short time.  But our thinking has been directed to Spain for so long that it would be hard to change gears now, and then there is this knowing that we are meant to be there.  I am sure that the Mission President would be very disappointed.  We are actually thinking that in the end our assignment might be different.  The YSA program is going through some changes and we are not sure how it will affect us.  We often say to each other that we are not going to have any expectations because it will set us up for disappointment.  What will be will be.  Heaven knows we have gone through enough changes and delays to keep us humble.  At this point nothing would surprise us and hopefully not discourage us.   

Mike knows Spanish grammar inside and out.  His vocabulary is impressive.  He has memorized the entire Prodigal Son and the resurrection story in Spanish from the New Testament.  He has read most of the Book of Mormon in Spanish.  We are reading 5 verses a day from the Book of Mormon as part of my training right now.   Oh me, Spanish scriptures are very difficult! In the meantime we are planning a trip to Cancun to practice our Spanish and get out of our waiting funk.

Mike has chatted on facebook with one of the girls from the YSA group we will be working with in the Canaries.  We are connected to missionaries and some of the YSA kids.  The senior missionaries have internet phone systems that allow us to call and visit easily.   It has been great for asking questions about what to bring and expect.   

Mike studies more than I do.  I try to work at least 2 hours a day, sometimes more. There are times I get depressed, when I am studying, and I realize how difficult language is.  It does not come natural to me like it does Mike.  I think learning Language is very left brained.  Communicating is important to me, that part is right brained.  I have never been one to remain silent.  I will not give up.  I am determined to know Spanish on some level.  I see myself improving and it gives me hope.  Mike and I walk in the morning for an hour and he grills me the entire time.  He is patient, even when I get frustrated.  He has always been a good teacher.

I have memorized a good Spanish testimony.  I have written a few short talks that Mike has translated that I could read.  We both got ipads and the Spanish dictionary and translator has been invaluable.  I bought a Spanish App with 45 lessons.  I am on my last 3 lessons.  It has been good review for me.  Recently I sat waiting in a Doctors office and wrote down over 100 verbs with definitions. It surprised me that I remembered that many.

Last week we ordered the Spanish books and CDs from the church and plan to be tutored via skype.  I didn’t want to do it because I think we are doing fine on our own but Mike thought it would be good for us.  So as soon as I finish my Spanish App lessons we will begin.  I started a Mission blog and there are more musings and information there.  I hope someday I will actually be able to tell some mission stories instead of all this wining…but until then, wining it is.

HONEY MUSTARD CHICKEN

 I love the honey mustard flavor.  I liked this a lot. This recipe has a basis from a recipe that is served at Outback Steakhouse called Alice Springs Chicken.This is my version which would serve about 4 people.  It is quick and easy to put together

Pound 8-10 chicken tenders a bit until flat.  Sprinkle with a little seasoning salt.  I used Costco’s Sweet Mesquite Seasoning and I thought it was great with the honey mustard.  I only sprinkled a little as it can overpower.  Cook 4-5 slices of bacon and cut up into ½ inch pieces.  I love pre-cooked bacon from Costco (which I keep in the freezer) because it is crisp after 30 seconds in the microwave. 

Brown the chicken in 2 T. oil in a frying pan.  I didn’t use mushrooms but it is a possibility, 8 oz. browned in the pan after the chicken.  Add a little more oil.   Place in a 9X13 baking casserole, Cover with the mushrooms if chosen.

Stir together:

1/3 C yellow mustard

1/2 C honey

3 T mayo

1 T onion powder or dried onion flakes.

¼ -½ tsp. salt and some generous grinds of pepper (depending on how much salt you put on the chicken)

Stir the sauce into the frying pan to pick up any bits of browned chicken flavor left.

Sprinkle the chicken with the bacon and pour the sauce over the Chicken.  Top with 1 C. grated cheese, Monterey Jack or Cheddar.  Bake covered for 20- 25 minutes.  If cold bake for 30-35 minutes.

Serve with Rice or a baked potato. 

FEEDING THE BIRDS IN PARIS

I started this painting in January.  In February our first mission call came for Scotland , reporting in May.  I didn't think I would have time to finish it but the call changed to Spain and visa delays have gone on giving me ample time.  The pressure to study Spanish has filled up a lot of my disposable time or it would have been finished long ago.

Two years ago we were in Paris France on a Sunday afternoon.  Look here for photos and story.  The sweetest thing I have ever seen is the bird feeding in front of the Notre Dame Cathedral.  An older man was there with a basket of bread and he would stand the children upon the marble ledges and put bread in their hands.  The birds obviously knew the routine and would jockey for their turn.  The hedge was filled with little birds, waiting for a chance.  The pigeons on the ground pecked for stray crumbs.  The kids would laugh and giggle as the little beaks tickled their fingers.  I couldn't get enough of the charm of it all.

22x28 Oil on Canvas Board - From my photo

NUTELLA BREAD PUDDING

I love Nutella - and this is delicious!  Reheat leftovers in the oven to crisp up the top again.

Recipe

 12-14 - ½ inch slices of French Bread

1 Jar of Nutella
3 eggs
1 cup heavy cream

1 ½ C. Milk
1 teaspoon vanilla extract
Scant 1/2 teaspoon salt
¾ C. sugar

Directions:

Preheat the oven to 325 degrees .

Paint one side of the French Bread with a generous slather of Nutella.  Top with another slice of bread to make a sandwich.  Cut into 2 or 3 pieces to fit together in the bottom of a well-greased 9X13 baking dish.  Repeat until all the bread fits.

Beat together the remaining ingredients and pour over the bread.  Let sit for an hour for a better soak or not.  15 minutes will work too.

Mix together ½ C. brown sugar , 2 T melted butter and 1 C chopped pecans or walnuts.  Sprinkle on the top of the bread and bake for 40-45 minutes.   Serve warm, with Buttermilk Carmel Syrup or just ice Cream.

Half of the recipe

VEGGIE PANZELLA

I never wanted my blog to be exclusively a cooking blog but cooking is just about all I do right now, other than study Spanish. We received news this week that there will be no visas out of Spain until at least December.  There are hundreds of missionaries waiting to leave.  The plan is that we will go to the MTC on the Monday after Thanksgiving and then if the visa is not here after our 2 week stint there, we will come home and wait.  It is very possible that we will not actually enter the mission until one year after our first call. (So start early) We are somewhat uncertain as to what they will do with us as we see some changes in the YSA program.  But Mike and I remind each other every day that we are not going to have any expectations because it will just set us up for disappointment--que sara, sara...it is Spanish.  So, until I have time to read, write or go to a movie again you might just see recipes here, which may be a couple of years.  

VEGGIE PANZELLA 

I love, love, love this salad.  With lovely fresh tomatoes, cucumbers, zucchini and basil bursting with flavor in the garden (or the farmer's market, which is where I am now) it tastes wonderfully  of summer.  It is the pasta salad with bread instead.  I am going to give the ingredients with the amounts up to you.  Sometimes I make this small for two.   I will give you a dressing but if you have a good Italian dressing you like, it will work.

You want at least half bread.  Cube some crusty artisan bread into bite size pieces.  Pour a little olive oil in the bottom of a cookie sheet and grate some garlic onto it.  Toss your bread cubes in the oil and garlic and put into a 350 oven for 10-15 minutes or so until the edges start to brown but don't get it too hard.

Sometimes I stir fry a little cubed yellow squash or zucchini for 2 minutes.  I don't mind the raw zucchini but I like the yellow squash cooked a little.  Cut up some English cucumbers, lots of tomatoes in larger bite size pieces.  You can use cherry tomatoes but cut in half.  I like the juice of the tomatoes to penetrate the bread.  Toss in a little Parmesan cheese.  Cut up some soft Mozzarella cheese in big bites.  (thank you Costco)  Slice a good amount of Basil in generous slices, (not chopped)  Toss it all together with some Italian dressing.  It is fine sitting for awhile or even the next day.  

I like this dressing on it.  I dry my own tomatoes.  Nothing compares commercially.  I bought one of those round portable dryers just to dry tomatoes, mostly for a bread dip I make.  They can even be dried in the oven on a very low temperature.  Then I double bag them and put them in the freezer until I want them.  They stay good there for a long time.

SUN DRIED TOMATO AND BASIL DRESSING

Put 1 T. olive oil in a small frying pan and finely grate 2 cloves of garlic into it and stir fry until it just starts to brown . Remove to a blender.  Add 3/4 C. olive oil, 1/3 C. wine vinegar,1 small Roma tomato peeled, seeded (seeds removed) or 3 T. dried tomatoes (If you use the dried tomatoes add 2 T. water) , 1 tsp. sugar, and 1/4 C. fresh basil leaves, 1/2 tsp. salt and generous grates of fresh pepper.  Blend for 30 seconds.

  

 

WHY FASTING BREAKFAST CAN BE GOOD

 I get Dr. Mercola's Newsletter every day.  He has many healthy studies that I believe in.  Some of them are difficult to implement in todays world but I have made changes because of his ideas.  The following I posted from this link , which I have found true for me.  When I eat breakfast it starts me on a hunger binge.  I fast easily in the morning.  I am glad he made me feel OK about this choise.  It is part of the fasting idea for health.   I know some are hypo hypoglycemic and this would not work for them but it does for me. 

Why Breakfast May Not Be a Good Idea for Many

This clearly runs contrary to the traditional view, which says that breakfast is the most important meal of the day. The reality is that breakfast may be one of the LEAST important meals, because skipping it may allow you to enter into a more efficient fat burning phase.
Clearly, step number one, if you’re struggling with your weight, is to reduce your sugar intake. Dr. Johnson suggests cutting it by one-half to one-third of your normal intake. I recommend keeping your total sugar/fructose intake below 25 grams a day, or as little as 15 grams a day if you have any health problems related to insulin resistance, such as high blood pressure, diabetes or heart disease. But you can further boost your fat loss efforts by incorporating the principles of intermittent fasting, and by exercising in a fasted state.
Intermittent fasting, when you stop eating for 14-18 hours, typically after dinner, has become increasingly popular in certain circles. It has been a strategy I have been personally using for the past several months to help me lower my waist size about two inches. In fact, at times I will fast for 20-22 hours.
The theory of intermittent fasting is based on the rationale that your body stores sugar as glycogen in your liver but only stores enough for 6-8 hours. So after this time, you have consumed your glycogen store, which forces your body to metabolize the fat stored in your body. It essentially replicates what our ancestors were exposed to in terms of food availability and, Dr. Johnson agrees, this form of intermittent fasting can indeed help you optimize your weight.

“... [I]f you want to burn fat, intermittent fasting is a pretty good way to do it. Normally when you fast, there’s a short period of time where you’re burning glycogen, which is the carbohydrates stored in your liver and other tissues but particularly in the liver.
While there’s glycogen around, it’s hard to burn fat, because your body will preferentially burn glycogen... [G]lycogen gets burned off fairly quickly, but it takes six to eight hours before it’s really burned, or before it’s completely removed. It takes a little bit longer in people who are obese.
If you eat a dinner early, for example, at 5:00 PM, then you decide not to eat afterwards until the morning, by two or three in the morning the glycogen is gone. Now your body burns fat. You are burning fat while you are sleeping.
It’s a great move.  Whereas if you stay up until midnight and you’re eating chips and things like this... you may never burn the glycogen at all. By the time you wake up in the morning, you still have glycogen in your liver. You’ve burned no fat.  Another thing that comes out of this... is that if you exercise in a fasting state, like in the morning, you will be burning fat.”

 But if I ever indulge, which I do on occasion.  This is my favorite Nutella French Toast  and I can gain 5 pounds right here.

FRESH CORN CAKES

Fresh corn season is here and so am I.  I expected to be in the Canary Islands by now but it looks like October, if the  Visa comes through.  I pinned these on Pinterest last year and vowed to make them when the corn was on.  I have made them 3 times and I like the finished product.   The recipe I made them from had basil but I could see them with a Mexican flare and I liked them both.  I added the cheese and it was a nice addition.  I halved the recipe.  12 cakes for us was too many, but the leftovers were good for lunch the next day reheated in the toaster.   The relish was delicious on the cakes but I also liked them plain.  I will make these again. 

Makes 6 - 5 inch cakes
Italian Version
Add 2 T. of oil to a small frying pan and add 1 clove of grated garlic and fry until light brown ( or use raw garlic if you want.  I like the flavor of fried garlic.)  Remove from the heat and add 1 T. Milk.  Pour into a bowl.  Add 1 large egg and beat lightly. Add ¼ C. chopped fresh basil.

Cut the corn off 2 ears of corn.  You need 1 ¼ C.  Mash a little or hit a few times with an immersion blender. Release a little juice but maintain some of the corn character.  Add to the bowl.

Add:
1/2 cup all-purpose flour
1/2 c. coarse grated Parmesan cheese
1/4 cup cornmeal
1/2 tsp. baking powder
1/4 tsp. baking soda
A scant 1/2 tsp. Salt and 15 good grinds of black pepper

Stir together until moistened.  Put a little skiff of oil to cover the bottom of a large frying pan or griddle (the griddle gives more room to fry all the cakes)  Drop into the pan to make a 4-5 inch cake about ½ inch thick.  Cook slowlyt on medium heat until brown.  Add a little more oil for the other side as you turn them over to brown.

Tomato Avacado Relish:
Cut 2 large tomatoes into small cubes.  Add one cubed Avocado with a little garlic powder and 2 T.  chopped Basil with salt and pepper to taste.  Serve over the corn cakes with some lightly salted whipped cream or sour cream.

Mexican Version 

Add 2 T. oil in a small frying pan with 1 cloves of grated garlic, 1 generous tsp. Cumin seeds ground a little in a mortar and pistil or 1 tsp. ground,  and 1 large jalapeno pepper, seeded and chopped small.  (take out the white membrane if you don’t want heat) Stir fry for 2 minutes.

Remove from the heat and add 1 T. milk, 1 beaten egg and add  2-4 T. chopped fresh cilantro leaves (optional).

Remove the kernels from 2 ears of corn to make 1 1/4 cups.  Mash a little or hit with an immersion blender a couple of hits.

In a mixing bowl add
1/2 C. flour
 1/4 C. cornmeal
1/2 tsp. baking powder
1/4 tsp. baking soda
 A scant 1/2 tsp. salt and some generous grinds of pepper. 
 Stir in 3/4 C. grated Cheese (Monterey Jack, Pepper Jack or Cheddar)

Combine the egg and corn mixture.  Stir just until blended.

 Drop onto the pan or griddle to make 6- 5 inch cakes.  This cooks better on a griddle so you have some space.  Add a little oil to the griddle and cook slowly on one side. Add a little more oil when they are turned over.

Serve with a chopped tomato, avocado and chopped cilantro with a little cumin, salt and pepper.  Add a dollop of sour cream when served.  Salsa or guacamole is also good.

Leftovers can be heated in the toaster the next day to maintain a crispy outside.

ORANGE FROSTING - on Chocolate Cakes w/Ganache

 This is the orange Frosting on Brownies.  They may have a bit too much frosting here but they were killer good.  The ganache on top makes them more heavenly.

 This is a heavy chocolate cake from scratch baked in a large cookie sheet.  I doubled the frosting recipe and the milk chocolate ganache.

Cupcakes with the frosting piped on and a dollop of ganache and a preserved orange slice. Here is how to preserve the oranges.  I took these to a church party and they got rave reviews.

Last Christmas my friend, Cheryl Johansen, brought brownies with an orange frosting and a chocolate topping to a party I was having.  They were much better than mint brownies, in my opinion, and Mike loved them.  Here is a combination of my recipe and hers with some variations.

Orange Frosting:  Beat together:

1 Cube real butter

1 T.  grated orange peel

3 T. fresh orange juice

2 T. whipping cream

3 C. powdered sugar or until desired consistency

1/2 tsp. good natural orange flavoring (I like Kroger brand)

2-3 drops each of red and yellow food coloring

Spread carefully on top of the cake and smooth to prepare for the ganache.

Ganache

Heat 1/3 cup whipping cream for 40 seconds on high in the microwave add 1 C. chocolate chips, dark, semisweet or milk as desired.  Stir until the chocolate is melted.  Let sit until spreadable and smooth carefully over the frosting.  I like to put the cake or brownies in the freezer, after adding the orange frosting, until it is solid before spreading the ganache,  Then I freeze a bit more to make cutting easier. 

If you are making a cake or brownies in a large cookie sheet double the frosting and ganache.