Guest Post: For Wes' Sake

Today's post is brought to you by our friend, Wendy Sult, who ordered her 1976 ed. of the BCC after she started reading our blog! Thanks, Wendy, for joining us in this adventure!

In keeping with the theme of the blog, I could easily call this entry "For Wes' Sake."  Per Wes, he had eaten nothing but junk for the better part of five days (in my defense, the Fair was in town!), so I decided to add a Betty Crocker recipe to the meal plan for the week.  Me being me, I scanned the cookbook for the simplest, lowest-risk dish I could find and there on page 306 I found it - Breast of Chicken on Rice. What could be complicated or scary about that?  I tend to like recipes with five ingredients or less. This particular one had six, so I omitted the mushrooms to make it easier.
Who am I kidding?  I hate mushrooms and those babies had to go!  Anyway, moving on...

To make this recipe even more attractive, I noticed that all I really had to do was mix a bunch of ingredients together, pour it in the dish, stick the chicken on top, and pour a little more.  That's it. Voila!  Call me Betty Crocker!  

Okay, that may be going a bit far, but the truth is that the recipe is a "minimum input, maximum output" kind of dish.  It was excellent comfort food that smelled amazing baking in the oven.  We paired it with a recipe from the pages of the Diana Chandler Cookbook - Green Bean Supreme (if you aren't familiar with it, that must change, pronto!) and some sliced apples.  

Excuse the picture of the partially empty baking dish.  SOMEONE, who shall remain nameless, was hungry. :-)

All joking aside, I do tend to make new dishes from time to time.  Most are fine for a one-time thing, but I rarely find one that I want to keep using. They seem to be lacking flavor and I am just not kitchen savvy enough to figure out how to fix it.  Wes insisted that this one must go in our reciperotation.  Yes, it was that good.  The only thing I would change is the amount of rice used.  I would beef that up a bit and we would be set.  What can I say?  My man loves rice.


Looking forward to another rendezvous with Betty's recipes soon...

Guest Post: Sweet Puffs of Cream

My friend, Pam Leeper, shares her cooking adventure with us in today's episode of "Chandler Family Cooking - For Pete's Sake!" If you would like to send in one of your own BCC experiences, we'd love to read about it and have more guest posts!

This weekend was one filled with nostalgia.  My husband and I gleefully celebrated our first wedding anniversary.  In preparation for this milestone, my sweet friend Connie sent us our very own, circa 1976 version, Betty Crocker's Cookbook and I couldn't have been more thrilled.   Recipes always fill me with hope much like God's love and the instructions he has for us every time we open his Word.  

Well after I tore off the cellophane I excitedly flipped through the vintage pages practically drooling as I made my way closer to the “Candies/Desserts” section and then I saw it … Cream Puffs, on page 195.  I knew right then and there that this would be my first adventure with BC, and very fitting, because my affection for Cream Puffs started decades before I met my husband, Andy.  Fitting as it may be, we had our first date at a donut shop and he shares my appreciation for tasty pastries.

Cream Puffs are an item that I have always been drawn to. Some may think they are “old school” compared to the cupcake and cake ball trends recently, but I can’t think of a better way to satisfy a sweet tooth.  I can remember a little Greek donut shop near our house in Illinois carrying them regularly in their display cases, and me begging my dad for one over the donuts that he was picking up for the rest of the family. 

Cream Puffs (p. 195 of the BCC): The BC recipe says that “Cream Puffs are surprisingly easy to make …” and this blew my mind because I thought that something so delicate must be a skill that is learned over time.So with some hesitation I got to it and started on the dough for the puff which involved making a roux and then slowly adding in eggs. 

Next it was time to scoop the mixture into 12 ball-like mounds on a sheet pan.  I doubtfully put them into the oven and waited for failure because in my mind there was no way something so delicate could withstand 35 to 40 minutes in a 400 degree oven.  Somehow, to my surprise they actually PUFFED!!

The next step was making the Vanilla Cream Pudding on Page 185 and at this point the lovely smell in the kitchen got the attention of our bulldog, Ace. 

So while I started blending, he sat and sniffed.  As the mixture on my stove started bubbling I was again in awe of the process. Don’t tell my dad (professional chef) but I have never made pudding without the help of a box of JELLO mix, so I too bubbled with pride as the pudding actually started to thicken up. 

Finally it was time to put them together and I couldn't help but add a little personality to the BC instructions.  Along with a simple dusting of powdered sugar (recommended) I added some decadent chocolate drizzle to make them a little more like the ones I remembered. 

As I arranged the Cream Puffs on the cute two-tiered tray we got as a wedding gift one year ago, I praised God for recipes and the similar hope he gives that if we trust in his promises we will be dazzled by the results.

The Cream Puffs were devoured by myself of course, my husband Andy and multiple friends at a birthday party we attended that evening.  They were a fun, unique treat that disappeared quickly and will be a staple treat in the Leeper household for years to come.

Guest Post: Balancing the Fall

We are so excited about the response we're getting from our readers, who are inspired to cook and bake for their families. Tonight we are giving the BCC a break, and bringing to you a very special guest post from our very own Amanda Chandler, who is truly a gifted cook and writer!

I'm sitting on my deck watching a gorgeous Ohio fall sunset. Ahhhhh, fall...I love rekindling our love affair each year!

I've been thinking the last few days how much I love fall, especially since I now live in Ohio and the first day of fall actually feels like fall...unlike Memphis's fall which actually starts 3 days before winter. But like so many other areas of life, I find balance hard during this time of the year too. I want to stuff my face full of all things pumpkin and bread and creamy soups and cheesy casseroles....but I dislike having to "stuff" myself in my clothes the following days. I want to work in the yard and be active outside, soaking up every minute of the nearly perfect weather, but I also want to snuggle down with a book and ignore any prodding to be productive. Although I haven't considered it until now, I feel like 'balance' (specifically finding it) has been a strong theme in my life this year. Balancing grief and regret with grace and forgiveness. Balancing stress and frustration with peace and trust. Balancing chaos with contentment. It has been a year full of letting go and trusting God's promises to bring things "greater than I could have ever imagined" (thanks Dad!). And as always, God's promises are true and sound.

Speaking of balance, and the real reason for this blog...PUMPKIN CHEESECAKE. Talk about balance! Ginger snap crust. Creamy filling with cloves, nutmeg, cinnamon, and pumpkin. A surprise sour cream topping that is the perfect collaboration of cool and sweet. Seriously, it is the very picture of fall...and balance.

So go ahead and experience balance: make this scrumptious treat with someone you love, read a book while it bakes, eat a piece or two....and then stop so that you can fit into your clothes later. But whether or not you make this cheesecake, learn to enjoy life. All of it. And thank God...because there's bound to be an endless supply of fall and cheesecake in Heaven.

Pumpkin Cheesecake (Joy of Cooking cookbook, page 983):


For the crust: Sorry I don't really have a recipe. I combine ginger snaps, graham crackers, about 1/4 cup melted butter and a couple tbsp of sugar in food processor.



For the cheesecake: It is essential that you use a springform pan. I think mine is a 10 inch but you could use one slightly smaller or larger and it would be fine.

Also, fill a small pan (I use a loaf pan) with water and put in the oven the entire time. This keeps moisture in the air and helps prevent cracking. This is also a must.

Combine:

2/3 cup brown sugar ( my fav is dark, but you can definitely use light)

3/4 tsp cinnamon

1/4 tsp cloves

1/4 tsp ground cloves

1/8 tsp ground nutmeg

In large bowl, beat until smooth:

1 lb cream cheese (do not use low fat...this is cheesecake for crying out loud!)

Gradually add the sugar mixture and beat until smooth, scrapping the sides of the bowl often, about 2 minutes.

Beat in 1 at a time until well blended:

2 large egg yolks

2 large eggs

Add and beat just until mixed:

1 cup pumpkin purée

Scrape into crust and smooth the top. Set the pan on the baking sheet. Bake for 30 min @ 350 degrees, reduce temp to 325 degrees and bake an additional 10 minutes, or until edges are puffed but the center still jiggles when pan is tapped.



Meanwhile, whisk together:1 cup sour cream 

1/4 cup brown sugar

1 tsp vanilla

Pour on top of hot cake and tilt pan to spread evenly. Return to oven for 7 minutes. Place pan on rack and cover pan with large inverted bowl or pot to cool the cake slowly. Let cool completely before unmolding. Cover and refrigerate for at least 6 hours, preferably 24 hours. (So apparently this is about balance and endurance- sheesh! But truly just like my husband was...it's worth the wait! Ha!) Enjoy!