Ruth Anne Benziger's Blog, page 33

Virginia Ham

Place ham in a broiler skin side down and cover with water. Simmer for 20 minutes per pound keeping ham covered by adding hot water as needed. Allow ham to cool in cooking water. Remove skin carefully to avoid tearing fat. Cover with a layer of brown sugar and bake long enough to get a rich brown color.

To fry ham, cut 1/4-inch thick slices from ham as is. Trim off rind (but not fat) and smoke-blackened edges. Stand against side of skillet, fat edge down. Cook over moderate heat until fat has rendered out and turned golden brown.

Lay slice down to fry slightly on both sides.

Note: Ham should be soaked overnight for milder flavor; discard soaking water and cook in fresh water.

Chocolate Sheath Cake

Step 1:

2 cups all-purpose flour

2 cups sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

Sift dry ingredients into large bowl; set aside.

Step 2:

1/2 cup cold water

1/2 cup margarine

4 tablespoons powdered cocoa

1/2 cup vegetable

2 large eggs

1/2 cup buttermilk

1 teaspoon vanilla extract

1 teaspoon soda

Combine water, margarine, cocoa, and vegetable oil in a saucepan over medium heat and bring to boil. Stir constantly until mixture is smooth and all margarine has melted; then stir occasionally. Mixture is boiling when bubbles rise to surface and break. Remove from heat and pour over dry ingredients. Blend with mixer on low speed for 2 minutes. Cool about 4 minutes until batter is barely warm to the touch.

Combine remaining ingredients, add to batter, and beat on medium speed for 2 minutes. Pour batter into a greased floured 13- x 9-x 2-inch pan. Bake in a preheated 400 degree oven for 20 to 25 minutes or until cake tests done. During last five minutes of baking prepare icing.

Step 3:

1/2 cup butter or margarine

4 tablespoons powdered cocoa

6 tablespoons evaporated milk

1 (16-ounce) package powdered sugar

1 teaspoon vanilla extract

1 cup chopped pecans (optional)

Combine butter, cocoa, and milk in a saucepan and bring to a boil over medium heat, stirring constantly. When boiling begins, remove and add powdered sugar, vanilla, and pecans, if desired. Put cake on wire rack to cool. After 5 minutes, spread icing over hot cake. Cake should be cold before cutting into 1 1/2-inch squares. For a festive touch add a dollop of whipped cream or non-dairy topping.

However, the cake is so delicious, it needs no embellishments.

Yield: 28 servings

Beverages

Bajan Bentley

3/4 cup fresh lime juice, strained

1 1/2 ounces Simple Syrup

2 dashes aromatic bitters

1 maraschino cherry

Pour all ingredients except cherry over crushed ice in a highball glass. Stir and add maraschino cherry on a pick.

Yield: 1 drink

Simple Syrup:

1 cup cold water

2 cups sugar

Combine water and sugar and bring to a boil over high heat, stirring until sugar dissolves. Boil for 4 minutes. Pour into a clean jar or bottle; seal and refrigerate.

Yield: 2 cups

CHI CHI

1/2 ounce Coconut Syrup

1 1/4 ounces vodka

1 ounce lemon juice

1 teaspoon sugar

2 wedges fresh pineapple

2 ounces pineapple juice

Mix all ingredients in a blender with shaved ice. Serve in a tall frosted glass.

Yield: 1 serving

Coconut Syrup:

1 3/4 coconut milk drained with coconut before cracking, divided

3 cups firmly packed, grated fresh coconut

1 1/2 cups sugar

1/4 teaspoon cream of tartar

If the coconut does not yield 1 3/4 cups milk, add water. Heat coconut milk and pour over grated coconut in a large bowl; strain through cheesecloth. Add sugar and cream of tartar to 1 1/4 cups coconut milk, stirring well until sugar dissolves. Bring mixture to 224 degrees, stirring constantly; add 1/4 cup more coconut milk and heat again to 224 degrees until all the coconut milk has been used. Remove from heat, pour into sterilized jars, and seal.

Note: A commercial, sweetened coconut juice is available in a 7 3/4-ounce can should you wish to substitute for the homemade syrup.

Cardinal Bowl

1 medium-size grapefruit

2 small or 1 large orange

1 lemon

1 lime (optional)

1/2 cup cold water

1/2 cup sugar

2 (4/5-quart) bottles well-chilled dry white wine (sauterne or Rhine)

1 (4/5-quart) bottle well-chilled champagne, either dry or extra dry

Wash fruit and peel thinly; cover peelings with cold water and refrigerate for at least four hours, preferably twelve. Squeeze juice from the fruit; strain and add sugar. Drain the peelings (the liquid should be a deep orange color), and add liquid to the fruit juice. Pour into a pre-chilled punch bowl. Be sure sugar is thoroughly dissolved. Add white wine and champagne. If you wish to serve in quantity, the base can be prepared in advance and refrigerate either in single or double portions.

Yield: 3 quarts–24 punch-cup servings

Russian Tea

4 quarts cold water, divided

5 tablespoons tea

3 cups orange juice (about 6 oranges)

8 tablespoons lemon juice (about 4 lemons)

1 1/2 cups sugar

3 sticks cinnamon

1 1/2 tablespoons whole cloves

1 (18-ounce) can unsweetened pineapple juice

Place 2 quarts of cold water in a large enameled or stainless steel saucepan; add tea and bring to a boil. Strain off the tea and add the remaining 2 quarts water, orange juice, lemon juice, and sugar. Tie cinnamon sticks and whole cloves together in a cheesecloth bag and add to the tea mixture. Bring to a quick boil and simmer gently for 1 hour. Add pineapple juice the last 10 minutes of cooking.

Yield: About 5 1/2 quarts–40 to 42 punch-cup servings.

Sangria

1/2 gallon Burgundy

1 quart fresh orange juice, or frozen concentrate, properly mixed

1 quart club soda, chilled

Juice of 3 lemons, strained

Juice of 5 limes, strained

3 dashes aromatic bitters

1 to 1 1/2 cups sugar

Orange, lemon, or lime slivers for garnish

In a large enameled pan or punch bowl, combine all ingredients except sugar. Add 1 cup sugar, stirring well, and taste. This drink needs to be sweet rather than tart. If you get it too sweet, add more club soda. Garnish punch bowl or individual cups with orange, lemon, or lime slices. Always stir your beverage between servings.

Yield: About 5 quarts–40 punch-cup servings

Chicken Bacon Ranch Casserole

[image error]https://damndelicious.net/2016/01/03/chicken-bacon-ranch-casserole/



Ingredients



4 slices bacon, diced2 boneless, skinless chicken thighs*, cut into 1-inch chunks1 tablespoon olive oil1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste8 ounces rotini1 cup shredded mozzarella cheese1/2 cup shredded cheddar cheese2 tablespoons chopped fresh parsley leaves



FOR THE ALFREDO SAUCE



2 tablespoons unsalted butter3 cloves garlic, minced1 cup heavy cream, or more, to taste1/4 cup freshly grated ParmesanKosher salt and freshly ground black pepper, to taste



Instructions



Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.To make the Alfredo sauce, melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Set aside.Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly. Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side; set aside.In a large pot of boiling salted water, cook pasta according to package instructions; drain well.Add pasta to the prepared baking dish and layer with chicken and Alfredo sauce; sprinkle with cheeses and bacon. Place into oven and bake until bubbly and heated through, about 15-20 minutes.Serve immediately, garnished with parsley, if desired.



NOTES:

*Boneless, skinless chicken breasts can be substituted.

Steak and Eggs Hash by Tasty

Ingredients



2 lb yukon gold potato, peeled and cut into 1/2 in (1 1/2 cm)cold water, for cooking potatoes1 ½ tablespoons kosher salt, divided1 top sirloin steak1 ½ teaspoons freshly ground black pepper, divided2 tablespoons unsalted butter, divided1 tablespoon canola oil½ small yellow onion, thinly sliced8 oz cremini mushroom, steemed and quartered1 small red bell pepper, seeded and diced1 teaspoon fresh oregano, chopped1 cup cherry tomato, halved4 large eggs1 tablespoon fresh parsley, minced



Instructions

Add the potatoes to a large pot and fill with enough cold water to cover by 1 inch (2 ½ cm). Season with 1½ teaspoons of salt and bring to a boil over medium-high heat. Boil for 5 minutes, then drain and run under cold water to stop the potatoes from cooking further. Dry the potatoes with paper towels and set aside.Place a rack in the lower third of the oven. Preheat the oven to 350°F (180°C)Blot the steak dry with a paper towel and season on both sides with 1½ teaspoons of salt and 1 teaspoon black pepper.

Heat a 10-inch (25 cm) cast iron skillet over high heat until smoking. Reduce the heat to medium-high. Add 1 tablespoon of butter and the canola oil to the pan and melt the butter completely, about 1 minute. Add the seasoned steak and cook, without disturbing, for 2 minutes on each side. The steak will be rare, but will finish cooking in the oven. Transfer to a cutting board to rest for at least 5 minutes before slicing into ¼-inch (6 mm) strips.Reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet. Add the onion, mushrooms, red bell pepper, and ½ teaspoon of salt. Cook, stirring occasionally, until the onions are slightly caramelized and the mushrooms have released their liquid, 8–10 minutes.Add the potatoes to the skillet and season with the remaining teaspoon of salt, ¼ teaspoon black pepper, and the oregano. Stir to combine and cook, without disturbing, for 4 minutes, until the potatoes are golden brown and crisp on one side. Add the cherry tomatoes and stir to combine.

Make 4 wells in the hash using the back of a spoon and carefully crack an egg into each well.Scatter the sliced steak on top of the hash and transfer to the oven. Bake for 10 minutes, or until the egg whites are set but the yolks are still runny.Remove the hash from the oven and season with the remaining ¼ teaspoon pepper. Garnish with the parsley.Serve warm.

Enjoy!

BA’s Best Angel Food Cake

[image error]Photo by Alex Lau, Styling by Sean Dooley
https://www.bonappetit.com/recipe/bas-best-angel-food-cake



Ingredients



1 cup cake flour, sifted⅔ cup powdered sugar1¾ cups egg whites (from 12–14 large eggs)1½ teaspoons cream of tartar1 teaspoon kosher salt⅔ cup granulated sugar2 tablespoons fresh lemon juice2 teaspoons vanilla extractBerries and whipped cream (for serving)



Special Equipment

A 10″ tube pan

Recipe Preparation



Preheat oven to 325°. Whisk flour and powdered sugar in a medium bowl.Beat egg whites, cream of tartar, and salt in the bowl of a stand mixer fitted with the whisk attachment on medium-low speed to break up egg whites, about 30 seconds. Increase speed to medium-high and beat until whites are very foamy and barely form soft peaks, about 45 seconds longer. Gradually add granulated sugar and continue to beat on medium-high speed until whites are firm and glossy and hold stiff peaks (if you overbeat, the meringue will look dry, grainy, and curdled). Beat in lemon juice and vanilla.



Remove bowl from mixer. Sift one-third of dry ingredients over meringue. Return bowl to mixer and beat on low speed until incorporated. Remove bowl from mixer again and repeat sifting and mixing process 2 more times. Remove bowl again and fold batter several times with a large flexible spatula, scraping and lifting batter from the bottom to make sure all ingredients are fully incorporated.Scrape about half of batter into ungreased tube pan. Using a spoon or small offset spatula, push batter around bottom of pan, into corners, and up sides and center tube (this helps form smooth sides and eliminate air pockets); it’s okay if batter forms a little bit of a trough, with the center at a lower level than the outer edges. Scrape remaining batter into pan, spreading evenly and smoothing top.Bake cake until top is puffed, split, golden, and springs back firmly when touched and a tester inserted into the center comes out clean, 35–40 minutes. Immediately invert pan, placing hollow part of tube over a long-necked wine or other glass bottle to elevate it (if your pan has feet, simply rest upside-down on feet). Let cool at least 1 hour, then turn right side up. The upside-down cooling is key for a cake that doesn’t deflate and sink onto itself. Using a thin metal spatula, cut around sides and loosen cake. Pull on tube to release cake from pan, then cut around tube. Using thin metal spatula, loosen cake from bottom. Invert cake onto a plate or cake stand and remove bottom. Serve with berries and whipped cream.



Do Ahead: Cake can be made 1 day ahead. Wrap in plastic and store at room temperature.

One-Pot Cajun Chicken Pasta

https://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-cajun-chicken-pasta-8051436



Ingredients

2 tablespoons olive oil

1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces

2 1/2 teaspoons Cajun seasoning

2 medium green bell peppers, stemmed, seeded and cut into 1/4-inch strips

1 small yellow onion, thinly sliced

2 cloves garlic, chopped

12 ounces smooth penne (see Cook’s Note)

4 cups low-sodium chicken broth

One 14.5-ounce can diced tomatoes

6 ounces cream cheese, cubed, at room temperature

Kosher salt

4 scallions, sliced, for serving

Instructions



Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.Remove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don’t worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.

April 2020

Hi, everyone!

It has been a year full of change and full of adaptation. I’ve been making changes in my life. I’m sharing some of those with you.

Withdrawing Online Interaction



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Before the virus outbreak, I found myself withdrawing from my online use. I stopped using my writing Twitter almost completely. Let me explain why.

While I miss all the people I have been in contact with, I felt that I was drowning. My posts were not being seen, I wasn’t getting responses, and I was tagged in too many posts to keep up. It felt like I was ignoring people by not responding to the games, trains, and whatever challenges. I had too many to go through. It would take me upwards of an hour reading and responding to posts.

I never could keep up. I would get on Twitter to ask a questions about my work, get distracted by the notifications, and lose out on hours of writing. So, I stopped responding, stopped posting, and stopped opening the Twitter app. Here is what I learned.

One, I had more time to focus on writing and less time on needing validation from people on twitter. I’ve written more in the last few months and learned a lot about myself as a writer.



Two, I cared more about how many likes and shares I got, I didn’t stop to think about what the heck I was posting. I didn’t value the responses I got.



Three, I’m not as interesting as I wanted people to think. lol.

I stuck to posting things on Facebook and responding to family members. I stopped spending hours online and spent more time with my family and completing house tasks.

So, where does that leave me? Well, I’m still trying to figure it out.

I wanted to say that I miss all the people I had conversations with. I am going to try to be more intentional with my use on Twitter.

Food and Lifestyle

I’ve been making changes for my health in big ways. I’ve been guilty of drinking too much coffee, eating too many carbs, and indulging in sweets. It’s a problem.

So, I worked for weeks, endured major headaches, and suffered some adjustments. But I gave up drinking coffee. It was really hard and I still crave it when I smell it. But I know that it is better for me to give it up.

I increased my vegetables and fruit intake, decreased my grain and dairy intake. By dairy, I mean milk and cheese. I’ve been eating a ton of vegetables and try to only eat fruit every other day. I’ve started to drink tea, water, and almond milk more. Just doing that, I’ve lost about 10 lbs.

I’m looking forward to seeing more changes the more food choices I replace. Here are a few pictures of the produce I bought this month.

Gardening

I planted seeds this month. I’ve decided to grow some of my own food to be more self-sustainable. I’m planting seeds, getting ready to plant a plethora of other seeds. So far, I’ve planted radish, green onion, sage, thyme, parsley, cilantro, basil, flowers for the hummingbirds and bees, carrots, peppers, beans, peas, cucumber, chili, jalapenos, and melons.

I got some supplies and an herb kit.

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I’ll post pictures as I make changes to my garden. Right now, they are all in pots. The only one I can share right now, is garlic. I started this as an experiment and didn’t think it would do much. I’m pleasantly surprised.

I put this clove of garlic in a bottled water for 4 days. It took that long to grow roots.

[image error]Leave in water until roots appear



[image error]After 4 days in water



[image error]Planted March 28



[image error]March 30



[image error]April 2



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[image error]April 9



[image error]April 15



Pets/Animals

We are fostering a puppy during the virus. His name is cookie and he is about 5 months old.

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We also got a puppy. Her name is Faye Valentine. She’s about 8 weeks old. She’s a doll. We love her.

[image error][image error][image error]Faye

I’ll post more updates on what I’m up to and changes that are being made. Our next mission:

Building a chicken coop and getting baby chicks. Pics to come.

How has your year been? How have you been handling being at home?

Kid’s Favorite Quesadilla

https://www.acouplecooks.com/easy-dinner-recipes-for-family/



Ingredients



1/2 cup mashed sweet potato (about 1 medium)4 cups spinach1 teaspoon olive oil1/4 teaspoon garlic powder1/4 teaspoon cumin1/2 cup black beans4 8-inch flour or corn tortillas, like our Homemade Spinach Tortillas4 slices Colby cheese or 3/4 cup shredded Mexican blend or Colby cheeseKosher saltSalsa, to serve



Instructions

Cook the sweet potato: Cook it in an Instant Pot (note that this method requires 4 sweet potatoes to be cooked at once for the timing to be accurate). Or, you can bake it using these baking instructions, or prick holes in it and microwave it on high for 8-10 minutes until tender, turning halfway through. (Do this step in advance and refrigerate the sweet potatoes before cooking the quesadilla; the cook time below does not include this step.)

Cook the spinach: Roughly chop the spinach. Warm the olive oil in a skillet and add the spinach, garlic powder, cumin, and a pinch of kosher salt. Cook until spinach is wilted and bright green, about 2 minutes, then remove it to a bowl.

Assemble the tortilla: Cut the sweet potato in half and slide off the skin: place the flesh into a bowl and mash it with a fork. Spread 1/4 cup of the mashed sweet potato onto one tortilla. Drain and rinse the beans, then top the sweet potato with 1/4 cup of the black beans. Sprinkle sweet potatoes and black beans with a pinch of kosher salt. Then top with sprinkles of the cooked spinach (use your hands and leave any liquid at the bottom of the bowl). Top with 2 slices of cheese, tearing it as necessary to fit onto the tortilla. Cover with the second tortilla. Then repeat these instructions for the second quesadilla.

Lightly coat a skillet with olive oil and heat it to medium heat. Place one quesadilla in the pan, cheese side down. Cook for 2 minutes per side until lightly browned and the cheese is melted. Cut into wedges and serve, with salsa if desired. (Note: For lunch boxes, you can keep the quesadilla wedges refrigerated for a few days and place them into lunch boxes each morning.)

Fostering A Puppy-Cookie

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Cookie is a Yellow Lab Mix born November 17, 2019. At four months old, we are fostering him from El Paso In the midst of the COVID-19 pandemic, there are many shelters all over the world facing a crisis.

People are abandoning pets at shelters and they simply don’t have the resources to support the huge influx of animals. On a Facebook post, I saw El Paso was advertising and seeking 400 foster families for pets.

This was to ensure that the pets would be cared for and avoid being put down. I immediately called and said that I could help.

I already have 2 dogs, but I could help if it was a younger dog. So, we went right away and picked up Cookie. Usually the shelters will provide a leash, a crate, food, and any supplies that are needed.

In the midst of the crisis, they did not have any supplies to give. So, I took him home.

This is him on our way home in the car.

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On our way home, we discovered he had a cough and was sneezing. It’s not uncommon for dogs who come into a shelter to develop kennel cough. We called right away and the next day, we took him to get evaluated.

Unfortunately, he did have it. The shelter provided medication and the Vet visit.

Since then, he’s been doing much better. It was a very mild case. She’s been on antibiotics for a couple of days, his cough is nearly gone.

He’s very sweet. We have had him in complete isolation. He’s not been in contact with our dogs. So, we’re keeping him a bit longer (up to 7 days) before letting them meet.

Cookie is playful, loves toys, loves to run, and is extremely sweet and loving.

We’re honored to have him in our home.

I think he looks a little like Buddy. I think they’ll be great brothers.

Here are my pups.