Ruth Anne Benziger's Blog, page 42

Kitchen Equipment

As I’m sharing recipes from various books I’ve collected over the years, I’ve come across some equipment that is essential for you to have when making these dishes. Here are a few things that you’ll need in your kitchen to have success and easy cooking.

I also will be providing the Puree recipes that I failed to include during the Christmas recipe list. If it applies to the recipe. I’ll make a separate post for this.

For Purees



A Steamer



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Food Processor



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Strainer



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Cutting Boards



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Vegetable Peeler



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Large 10-inch Chef’s Knife



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Small Paring Knife



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1- and 2-quart Saucepans



Brooklyncopperware



6- and 8-quart Pots



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Kitchen Timer



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Wooden Spoons



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Measuring Cup and Spoon



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Food Storage Bags



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Black Permanent Marker



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Useful Cooking Tools



9×5-inch Loaf Pan



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Potato Ricer or Potato Masher



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Plastic Storage Bins



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Box Grater



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Baking Dishes



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Scissors



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Large 12-inch Non-Stick Skillet



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Large ovenproof nonstick skillet



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Popsicle-molds



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Baking Equipment



9-inch Pie Plate



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Electric Mixer



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Paper Baking Cups



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Heatproof Silicone Spatula



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Whisk



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Mixing Bowls



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Ice Cream Scoop



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12-Cup Muffin Pan



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Large Baking Sheets



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Baking Pans



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Cooking Rack



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9-inch Cake Pan



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Featured Image from alibaba.com

Mongolian Beef

Ingredients

1 (2-pound) boneless sirloin tip roast

1/2 cup soy sauce

2 tablespoons dry sherry

2 teaspoons sesame oil

3 tablespoons cornstarch

2 tablespoons brown sugar

2 teaspoons crushed red pepper

4 to 6 dried whole red peppers

1/4 cup plus 2 tablespoons vegetable oil, divided

4 bunches green onions, cut into 2-inch pieces

Fried rice noodles or hot cooked rice

3 strips fresh red Chile (optional)

Instructions

Partially freeze roast; slice diagonally across grain into 3- x 1/2-inch strips, and set aside.

Combine next 7 ingredients, mixing well; add beef. Cover and refrigerate at least 20 minutes.

Pour 2 tablespoons vegetable oil around top of preheated wok, coating sides; heat at medium heat (325 degrees F) for 1 minute. Add green onions; cover, reduce heat to low (200 degrees F), and cook 6 minutes or until tender. Remove green onions.

Add remaining 1/4 cup vegetable oil; allow to heat at medium high (325 degrees F) for 1 minute. Add beef mixture, and stir-fry 5 minutes or until done. Return onions to beef mixture; stir-fry 30 seconds or until thoroughly heated. Remove whole red peppers, if desired.

Serve over fried rice noodles. Garnish with fresh red Chili, if desired.

Yield: 6 to 8 servings.

NOTE: Use packaged rice sticks (sometimes called rice vermicelli) to make fried rice noodles.

Recipe by Kaye Adams

Book Review: Whiskey Beach by Nora Roberts

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Description:

For more than three hundred years, Bluff House has sat above Whiskey Beach, guarding its shore–and its secrets. But to Eli Landon, it’s home…
A Boston lawyer, Eli has weathered an intense year of public scrutiny and police investigations after being accused of–but never arrested for–the murder of his soon-to-be-ex wife.
He finds sanctuary at Bluff House, even though his beloved grandmother is in Boston recuperating from a nasty fall. Abra Walsh is always there, though. Whiskey Beach’s resident housekeeper, yoga instructor, jewelry maker, and massage therapist, Abra is a woman of many talents–including helping Eli take control of his life and clear his name. But as they become entangled in each other, they find themselves caught in a net that stretches back for centuries–one that has ensnared a man intent on reaping the rewards of destroying Eli Landon once and for all…

Characters



Eli Landon

Before settling at his family home in Whiskey Beach, Massachusetts, at Bluff House, Eli Landon was saturated in speculation and accusations. After finding out his wife had been unfaithful, he’d made a rather public scene at her art gallery, with many witnesses, the same night she was murdered. Given there were no suspects, he naturally became the number one for the police, family, and media. Only, he didn’t do it.

Public opinion matters more than what the police can piece together. Not having enough evidence, they leave him be. For a year, he’s saturated in the misery of what has become his life. At the promise of his grandmother, he is the Landon meant to be in Bluff house. He also uses this isolation and time, to write a novel.

Eli Landon is determined, loyal, broody, and criminal minded in his thought process. He takes time to come back from misery. Thanks to Abra Walsh, he slowly finds himself again. Together, they solve the mystery of who killed Lindsay, his wife among other crimes.

Abra Walsh

Abra Walsh is a woman who has her fingers in all sorts of pies. With a relationship with Hester Landon, Eli’s grandmother, she cleans Bluff House. She also is a yoga instructor, jewelry maker, tarot reader, masseuse, palm reader, and more. She likes variety and doesn’t stick to a schedule, enjoys the spotenatity of her routines.

Abra has some demons from her past that she hides from, but the most important thing about her is that through Eli’s grandmother, she helps Eli come back to life. She cooks, cleans, ensures that he gets plenty of exercise, massages him, encourages him to write, and provides companionship when he isolates himself.

Abra is free, fun, and loves to be with her friends, Maureen and Mike O’Malley. She’s friendly with people in town as she works at a bar waitress. She’s the opposite of isolated. Which brings a very nice and contrasting viewpoint of Eli.

Setting

Whiskey Beach, Massachusetts and Boston, Massachusetts

The setting is at Bluff House on the beach. A village of people with shops that don’t change much. People who grew up in the area and a tight-knit community. Boston is where many offices, Eli and Abra’s pasts were, and the location of Eli’s family.

Literary Awards

RITA Award for Romance Writers of America Nominee for Contemporary Romance 2014

Purchase on Amazon here:

Quotes

“Remember, sometimes a pancake is just a pancake.” -Hester Landon

“What are you my mother? Maybe I don’t want an apple.” -Eli Landon

“If it’s legal, I can almost gaurantee agreement in exchange for meat loaf.” -Eli Landon

“You’re not a victim if you don’t allow it.” -Abra Walsh

“You can’t rebuild a life by building barriers.” -Abra Walsh

“You can never read too many books, any kind.” -Maureen O’Malley

“Word always traveled, ugly words traveled fast.” -Whiskey Beach

“Spring brought storms just like winter.” -Whiskey Beach

“Unfair and wrong happen every hour, every day.” -Eli Landon

“People who say not to speak ill of the dead just don’t have the spine to say what they think.” -Hester Landon

“She makes a difference in him, in the book.” -Eli Landon

“The man’s a worm, on the karma wheel, he’ll come back as a slug next.” -Abra Walsh

“Being a smart-ass before dawn’s annoying.” -Eli Landon

“Negative thinking’s unproductive.” -Abra Walsh

“Some happy you just have to grab.” -Abra Walsh

My Thoughts

My first book of 2020! I’ve started with Whiskey Beach and I’m happy to have re-read this treasure.

Eli Landon, a previous defense attorney, is suspected of killing his wife and lost his job, his credibility, his friends, and his own peace of mind. For a year, he lives with his family in Boston, before deciding to go to his family home. Bluff House is on the beach in Massachusetts and has been there for generations. There is always a Landon in Bluff House, as they say.

His grandmother, Hester Landon, suffered a fall and is forced to live in Boston to recuperate. Eli moves to Bluff House where he takes solace in the waves, the quiet, and the familiarity. Reeling from his miserable year, he finds himself immersed in writing a novel and isolating himself from the world.

Abra Walsh, a friend of his grandmother, and Bluff House housekeeper, she helps Eli. Annoyingly, to him, she leaves him notes via his grandmother, to eat, to get exercise, to live. At first, he doesn’t know what to make of her. She’s pushy, doesn’t seem to be afraid to be around him, and keeps mothering him. It takes time for him to get used to her being there. To expect her to be there. Slowly, he comes back to life and starts to feel again. Slowly, he gains the weight he’d lost, finds purpose in his day to day life, and he begins to feel like himself again.

When he begins to feel himself again, Lindsay, his dead wife’s family can’t let go. They make noise about a wrongful death suit. At the same time Eli’s lawyer informs him of the news, Kirby Duncan, a private investigator, begins to ask around about him. This includes Abra, who cleans for him and has become a friend.

Soon after Duncan makes his residence in the local B & B, Eli seems to feel out of his element. A string of crimes begin to weigh heavily on the Whiskey Beach community. Out of the crimes, comes a bond between Abra and Eli. They begin to see each other, which presents issues in itself when Abra becomes a target.

Throw in the family history of Esmeralda’s Dowry, you get mystery, treasure hunting, murder, and a spicy suspense story. Add in Abra and Eli’s slow turn to love after they’ve both experienced hardships in the past, you’ve got yourself a story worth telling and reading.

Roberts is known for her uncanny ability to bring in her readers by having well developed characters, relationships, story lines, and settings. You’re left with a story that stays with you, makes you want to visit the places she’s described, and yearn for the relationships she describes. I loved Whiskey Beach and I’m glad to start my year with such a brilliant thrilling tale.

Seafood Gumbo with Whole Crabs

During my Christmas blogmas posts, I shared recipes that I loved during Christmas time. If you cant’ tell, I love to look at old recipes. So, I’m going to continue this into the new year. I’ll be sharing recipes at random. I’m also going to be trying them out and giving you a review at the bottom. I’ll see how they taste and come out. I think it’ll be fun. For now, I leave you with this recipe.

Reading List 2020

My list of books that I want to read this year.

January 2020 Goals

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We all start off making resolutions that we think we’ll meet and fall short of them every new year. Then, comes the cycle of thinking your year is going to be ruined if you don’t accomplish what you’ve set off to do. Instead, I like to challenge myself each month and make small goals that I know I can easily attain. Life is constantly evolving and changing. Go with it and don’t be afraid of that. God is leading you where he wants you to go. I challenge myself by doing things that I know will make me a better person. -Be kinder -work harder -spread joy -read more -laugh more -enjoy more. Simplicity is far kinder and greater to your mental health than putting pressure and undue expectations on yourself.

As we enter into January, I have a few short-term goals and a few long-term goals I’d like to accomplish in the new year.

Short-term goals



Prepare for the second semester of my children’s homeschool year. Write a list of books I plan on reading and reviewing for the month of JanuarySet a writing schedule for the month and a list of objectives to achieve my goals Throw out things in my home and start fresh Set a goal of reading my bible and create a daily devotional schedule



Long-term goals



Publish my short story collectionRegister and prepare for the next school year for my children’s homeschoolShare my writing with magazines, online, and avenues where my work can be showcasedPay off my school bills and prepare to go back to schoolPay off my credit card(s) which are at low costs

These are basic and not at all involved. But, I like to try and make goals. I’ll post again at the end of the month with an update on what I have accomplished and what I need to continue working on.

As for the changes on my blog, you’ll soon see many things posted. Here is a short list of what you can expect in 2020 when coming to my page.

Book ReviewsAuthor InterviewsCompare postsPoetryShort StoriesWriting Strategies/Goals/ObjectivesPublication PrepeartionBook lists Reading listsShameless promotion of other authors

You get the gist. You’ll see tons more. I started this blog a year ago and I didn’t post as often as I thought I would. This year, I plan to throw many things out there. I hope you’ll keep up and join in with me.

Until next time,

Ruth Anne

Bleeding Orchid: Poetry Collection Available on Amazon

Get your copy of my poetry collection.

e-book: https://www.amazon.com/dp/B07X9R5NT2

paperback: https://www.amazon.com/dp/1796612073

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Happy New Year!

As we enter the last day of the year, it is a time of reflection. I’m proud of the milestone, accomplishments, and growth that I’ve had in 2019. I’ve had so many highs and lows this year and some are things that I’ve never shared.

So, here are a few things that I’ve accomplished, overcome, and grew from.

Graduation from NMSU

This year, I graduated with my degree. It took so much to get here and I’m incredibly proud of my journey. Despite the hardships of my illness, a three year break, and multiple surgeries, appointments, continued symptoms, and lifestyle changes, I did it! I graduated 2019 with my degree in Social Work. I received a leadership stole and graduated with high marks. I thank the family that attended my ceremony, I’m so happy that you were there to celebrate my achievements. It meant more to me than you know.

I didn’t think that I would get here after all I had to go through, but God always provides. I was happy my kids got to see their mom walk across the stage and graduate with a degree. In the future, I hope it will inspire them to go after their dream no matter what gets in the way.

Merry Christmas 2019

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Recipes



Nutty Apricot Cheese Spread



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3/4 cup chopped dried apricot

3/4 cup apricot nectar

1/3 cup raisins

1/3 cup commercial chopped chutney

1/4 cup brandy

1/2 teaspoon ground ginger

2 cups (8 ounces) shredded sharp Cheddar cheese

2 (8-ounce) packages cream cheese, softened

1/2 cup margarine, softened

1 1/3 cups finely chopped honey-roasted peanuts, divided

Edible flowers (optional)

72 gingersnaps

Combine first 6 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 12 minutes or until thickened, stirring frequently. Transfer to a bowl; chill thoroughly.

Position knife blade in food processor bowl. Add cheeses and margarine; process until smooth, scraping sides of processor bowl occasionally.

Line 2 (2 1/2-cup) molds with heavy-duty plastic wrap. Spread 1/2 cup cheese mixture in bottom of each mold. Spread 1/4 cup plus 2 tablespoons apricot mixture over cheese mixture in each. Repeat layers with 1/2 cup cheese mixture and half of remaining mixture in each mold. Spread remaining cheese mixture evenly over each. Cover and chill.

Unmold onto serving plates, peel off plastic wrap. Press 2/3 cup peanuts gently onto each cheese mold. Garnish edible flowers, if desired. To serve, spread 1 tablespoon cheese mixture on each gingersnap.

Yield: 72 appetizers

German Chocolate Espresso



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1 1/2 ounces premium quality milk chocolate finely chopped

2 2/3 cups hot brewed espresso

3 tablespoons Coco Ribe or other coconut-flavored liqueur

3 tablespoons Frangelico or other hazelnut liqueur

1/4 cup whipping cream, whipped

1/4 cup flaked coconut, toasted

Place chocolate in a medium bowl; pour espresso over chocolate, stirring until chocolate melts. Stir in liqueurs. Pour into individual cups. Top each serving evenly with whipped cream and coconut. Serve immediately.

Yield: 4 (3/4-cup) servings

Turkey with Leek Nut Stuffing



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4 cups coarsely chopped leeks

1 cup chopped onion

1 teaspoon dried whole thyme

3/4 cup unsalted butter, melted and divided

1/2 cup chopped hazelnuts, toasted

2 (6 ounce) packages plain croutons

1/3 cup chopped fresh parsley

1 tablespoon grated orange rind

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 1/3 cups canned ready-to-serve chicken broth

1 (10-pound) turkey

Vegetable cooking spray

Fresh fruit (optional)

Fresh thyme (optional)

Saute leeks, onion, and thyme in 1/2 cup butter in a large skillet until tender. Transfer leek mixture to a bowl; add hazelnuts and next 6 ingredients. Cover and chill.

Remove giblets and neck from turkey. Rinse turkey under cold water; pat dry. Pack about 7 cups leek mixture into cavity of turkey. Tuck legs under flap of skin around tail, or close cavity with skewers, and truss. Tie ends of legs to tail with cord. Lift wing tips up and over back; tuck under turkey.

Brush turkey with 2 tablespoons butter, and place breast side up, on a rack in a roasting pan. Insert meat thermometer in meaty part of thigh. Cover with heavy-duty aluminum foil, and bake at 325 F for 2 hours. Uncover and baste with remaining 2 tablespoons butter. Bake 2 hours until meat thermometer registers 180 degrees.

Spoon remaining leek mixture into a 1-quart casserole coated with cooking spray. Bake at 325 F for 25 minutes. Serve with turkey. If desired, garnish with fresh fruit and thyme.

Yield: 20 servings.

Creamy Napoleon



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1 1/2 cups sugar

1/2 cup plus 1 tablespoon cornstarch, divided

1/8 teaspoon salt

3 cups whole milk

8 egg yolks

1 tablespoon vanilla extract

2 sheets commercial puff pastry, thawed

1 (10-ounce) package frozen sweetened strawberries, thawed

1/4 cup red currant jelly

2 tablespoons Cognac

3/4 cup whipping cream, whipped

2 tablespoons sifted powdered sugar

2 tablespoons grated semisweet chocolate

Fresh strawberries (optional)

Combine 1 1/2 cups sugar, 1/2 cup cornstarch, and salt. Add milk, stirring well. Cook over medium heat, stirring constantly, until thick. Beat egg yolks until thick and pale. Stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Bring to boil; cook, stirring constantly, 1 minute or until thick. Remove from heat; stir in vanilla. Let stand at room temperature 30 minutes. Cover and chill.

Roll pastry to remove fold lines. Cut into 8 squares. Place on baking sheet; bake at 350 F for 15 minutes. Let cool. Cut each square in half horizontally.

Place strawberries in an electrical blender; cover and process until smooth. Press through a sieve; discard pulp. Combine strawberry puree and remaining 1 tablespoon cornstarch in a saucepan; stir. Add jelly; cook over medium heat until thick. Cook, stirring constantly, 1 minute. Remove from heat; stir in Cognac.

Place bottom halves of pastry squares onto plates. Fold whipped cream into custard; spoon onto pastry squares. Top with remaining halves. Sprinkle with powdered sugar and chocolate. Spoon strawberry sauce in small circles onto plates; pull a wooden pick through circles. Garnish with berries, if desired.

Yield: 8

NOTE: THESE FOUR RECIPES CAME FROM LIGHT & DELICIOUS

Chocolate Fondue

(with avocado and carrot)

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1 tablespoon trans-fat-free soft tub margarine spread

1/2 cup avocado puree

1/4 cup carrot puree

1 cup confectioners’ sugar

1/2 cup unsweetened cocoa powder

1 teaspoon pure vanilla extract

Sliced fruit, whole berries, or cherries, for dipping

Melt the margarine over low heat in a medium saucepan. Add the avocado and carrot purees, sugar, cocoa powder, and vanilla, and whisk well until smooth. Serve warm, with fruit.

The Story of Christmas



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The Candy Cane Story



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Merry Christmas from us!



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1 Countdown to Christmas

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Recipes



Fruited Swedish Tea Ring



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FILLING

1 cup chopped canned fruit

1/2 cup raisins

2/3 cup packed brown sugar

1/4 cup butter or margarine, melted

1 teaspoon grated orange peel

1/2 teaspoon ground cardamom

DOUGH

1 package (1/4 ounce) active dry yeast

1-1/4 cups warm water (110 to 115 degrees), divided

1/3 cup sugar, divided

2 eggs

1/4 cup shortening

1-1/2 teaspoon salt

4-1/4 to 4-3/4 cups all-purpose flour

ICING

1 cup confectioners’ sugar

1 tablespoon lemon juice

1 teaspoon milk

candied cherries, optional

Combine filling ingredients in a bowl, cover and refrigerate.

For dough, combine yeast, 1/4 cup water and 1 teaspoon sugar; let stand for 5 minutes. In a mixing bowl, combine remaining water and sugar; stir until dissolved. Add yeast mixture, eggs, shortening, salt, and 3 cups flour; mix until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; divide in half.

Roll each portion into a 16-in. x 9-in. rectangle. Sprinkle filling over dough to within 1 in. of edge. Tightly roll up, jelly-roll style, starting with a long side; seal ends. Place on greased baking sheets; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals.

Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hour. Bake at 350 F for 20-25 minutes or until golden brown. Cool on wire racks for 20 minutes.

In a small mixing bowl, beat confectioners’ sugar, lemon juice and milk until smooth. Drizzle over tea rings while warm. Decorate with cherries if desired.

Serving: 2 tea rings

Orange Cinnamon Bread



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2 packages (1/4 ounce each) active dry yeast

1/4 cup warm water (110 to 115 F)

1 cup milk

3/4 cup orange juice

1 cup sugar, divided

1 tablespoon grated orange peel

1-1/2 teaspoons salt

1 egg

6-1/2 to 7 cups all-purpose flour

Additional water

2 teaspoons ground cinnamon

GLAZE

1 cup confectioners’ sugar

2 tablespoons orange juice

In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. In a saucepan, heat milk and orange juice to 110 F; add to yeast mixture. Stir in 1/2 cup sugar, orange peel, salt, egg, and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to a greased top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each portion into a 15-in. x 7-in. rectangle. Brush with water.

Combine cinnamon and remaining sugar; sprinkle over dough to within 1 in. of edge. Tightly roll up, jelly-roll style, starting with a short side; seal ends. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350 F for 35-40 minutes or until golden brown.

Remove from pans to cool on a wire rack. Combine glaze ingredients; drizzle over bread.

Serves: 2 loaves

Cherry Lattice Coffee Cake



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1 package (1/4 ounce) active dry yeast

1/4 cup warm water (110 to 115 F)

1 cup (8 ounces) sour cream

1 egg

3 tablespoons sugar

2 tablespoons butter or margarine, softened

1 teaspoon salt

3 cups all-purpose flour

FILLING

2-/ cups fresh or frozen pitted tart cherries, thawed, rinsed, and drained

1/2 to 3/4 cup sugar

1/2 cup chopped almonds, toasted

2 tablespoons all-purpose flour

dash salt

In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add sour cream, egg, sugar, butter, salt, and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to a greased top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Reserve 1 cup dough. Divide remaining dough in half. Roll each portion into a 9-in. circle; place in greased 9-in. round baking pans.

Combine filling ingredients; spread over dough within 1/2 in. of edge. Roll out reserve dough to 1/4 in. thickness; cut into 1/2-in. strips. Make a lattice top over filling. Cover and let rise until doubled, about 45 minutes.

Bake at 375 F for 15 minutes. Cover top with foil; bake 20 minutes longer or until browned.

Serves: 2 coffee cakes.

Sweet Potato Pie



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2 cups mashed cooked sweet potatoes

2 tablespoons butter or margarine, softened

2 eggs

1 cup sugar

1 tablespoon all-purpose flour

1/2 teaspoon salt

1/2 cup buttermilk

1/4 teaspoon baking soda

1 teaspoon vanilla extract

1 unbaked (9-inch) pastry shell

Combine sweet potatoes, butter, and eggs, mixing well. Combine sugar, flour, and salt; stir into potato mixture. Combine buttermilk and soda; add to potato mixture, mixing well. Stir in vanilla. Pour filling into pastry shell. Bake at 350 F for 1 hour and 10 minutes or until set. Serve warm or cool.

Serves: 9-inch pie.

NOTE: ALL RECIPES TODAY CAME OUT OF COUNTRY WOMEN CHRISTMAS 1998 AND SOUTHERN LIVING 1985

Bible Verses











Movies

Merry Christmas Eve!