Farmgirl Follies

Feelin’ peachy: a pound cake recipe

Posted by Farmgirl on August 30, 2010  |  3 Comments

Fresh Peach Pound Cake

Cream together until fluffy:
1 cup butter, softened
2 cups white sugar
Add eggs, one at a time:
4 eggs
1 teaspoon vanilla extract
Reserve 1/4 cup flour, then sift together remaining dry ingredients:
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
Add dry ingredients to wet ingredients. Fold in peaches.
2 cups fresh peaches, pitted and diced

Preheat oven to 325 degrees. Butter a 10-inch tube pan or two loaf pans and dust with white sugar.

Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well. Stir in vanilla.

Reserve 1/4 cup of flour for later and sift together remaining flour, baking powder and salt. Stir in the creamed mixture.

Use reserved flour to coat the chopped peaches, then fold the floured peaches into batter.

Spread evenly into prepared pan.

Bake 60-70 minutes or until toothpick inserted in center comes out clean.

Allow to cool at least 10 minutes before removing from pan.

Enjoy!

Old Mother Hubbard

Posted by Farmgirl on August 29, 2010  |  1 Comment

I know … a little provocative for a Monday.

Trust me, it’s not every day I show off the inside of my refrigerator, but it was the only way I could convey my family’s dismay. What you’re seeing — and about to see — is vacation void. We cleared the food out for the trip east and I have yet to restock.

We may have condiments …

… but little else. A few potatoes, a half-eaten bag of baby carrots and of course, the ever-present deer trail bologna. I don’t think we’ll ever run out of that stuff.

After searching the cupboards and declaring them bare, Farmguy did the only thing he could do:

He made raspberry iced tea. He doesn’t even like flavored tea … but we had some in the bare cupboards.

It gave him hope.

Honestly, though … we’re not completely barren.

We have salsa and whipped cream and pickles. There are a few Danimals left from our trip, so the kids have something to snack on between missing meals. And look … Swiss cheese! Maybe they’ll be hungry enough to actually try it. Like tomatoes, Swiss cheese is banished to my palate. No one else will get within three feet of the stuff. (You should see them cringe when I haul out the blue cheese!)

By the way … don’t let that carton fool you into thinking I could make scrambled eggs. It would be more appropriate to suggest scrambled egg.

Ahhh, yes. The essentials.

Three things we can never, ever be without in this house. Even Mother Hubbard must have kept a few Club crackers around somewhere. And if she lived with my children, she’d be deported for running out of Cheez-Its. And everybody loves Honey-Nut Cheerios, right?

I thought so.

A trip to the pantry takes a turn for the worse.

We’re prepared for a spaghetti dinner and a skunk invasion, that’s for sure. We have coffee and tea, so Mama and Daddy can still rise and shine in the morning.

And then there’s the beans … supper last night included a can of Bush’s. It also involved sausage and some stuffing … it was a mixed-up mess of goulash glory. The kids loved it. And hey, I used up the bag of stuffing that’s been sitting in here since last Thanksgiving.

Don’t worry, I won’t post a recipe.

Never fear … this year when there’s a pumpkin shortage, I’ll be prepared.

Very, very prepared.

It’s the lack of everything else that’s making them grumpy.

I need fresh fruits.

Fresh veggies.

Bread, milk and eggs.

I need …

Oh … wait … I’m saved.

Who cares if my kids have to spread cream cheese on their Cheez-Its? Who cares if I have to force feed them deer trail bologna for three meals in a row, adding insult to injury when I admit we’re out of ketchup.

Old Mother Hubbard’s cupboard has chocolate!

Yahoooo!

P.S. if you decide to make s’mores, try Reese’s cups instead of a Hershey bar. You won’t believe it.

Swoon for macaroons

Posted by Farmgirl on August 26, 2010  |  No Comments

I thought maybe you’d be bored of elk and deer and woodsy photos by now, so we’re taking a break today. Here’s a recipe pulled from the archives … an oldie but definitely a goodie!

Enjoy!

The Barefoot Contessa’s Coconut Macaroons

14 oz. sweetened shredded coconut
14 oz. sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Preheat the oven to 325 degrees.

Combine the coconut, condensed milk and vanilla in a large bowl.

Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with a whisk attachment, until they make medium-firm peaks.

Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Tasty little coconut-ty treats.

They’re yummy!

Weekend cookie monsters

Posted by Farmgirl on August 20, 2010  |  2 Comments

I’ve posted this recipe before, but it’s so good I wanted to give it to you again.
It’s the perfect chocolate chip cookie … especially if your cookie monsters are
growling and hungry!

Farmgirl’s Peanut Butter Chocolate Chip Cookies

Mix together on medium speed:

1 cup butter, softened
1 cup creamy peanut butter
1 cup sugar
2 eggs
1 cup packed brown sugar

Stir together in separate bowl. Slowly blend into batter mixture.

2 1/2 cups flour
1 1/2 t. baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Stir in a bag of Hershey’s Milk Chocolate Chips.
Place by spoonful onto a cooking sheet. Bake at 375 for 8-10 minutes.
Let sit on cookie sheet two minutes. Cool on wire rack.

Plum perfect

Posted by Farmgirl on August 17, 2010  |  No Comments

Plum Perfect Kuchen

• 1/2 cup butter
• 1 pkg. yellow cake mix
• 1/2 cup shredded coconut
• 2 1/2 cups sliced ripe plums
• 1/2 cup sugar
• 1 tsp. cinnamon
• 1 cup sour cream
• 2 egg yolks (or 1 whole egg)

1. Preheat oven to 350 degrees. Cut butter into cake mix and add coconut.
2. Pat mixture into an ungreased 13×9x2″ pan. Bake for 10 minutes.
3. Arrange fruit on warm crust.
4. Combine sugar and cinnamon in a separate bowl. Sprinkle over and cover fruit.
5. Blend sour cream and egg. Drizzle over fruit.
6. Bake for 25 minutes until light brown. Do not overbake.
7. Serve warm. Makes 12-15 servings.

Friday Filet

Posted by Farmgirl on August 13, 2010  |  No Comments

I’ve just had a late-afternoon revelation.

Today is National Filet Mignon Day!

Did you know? I didn’t either, but that’s why I enjoy Twitter. You never know what unexpected nugget of information you’ll discover.

In celebration of National Filet Mignon Day, I thought I’d offer a recipe, tell you a little about this most tender cut of beef and then … as always … provide a little insight of my own.

First of all …

Filet mignon is also called tenderloin.

Second of all …

Filet mignon is a fancy pants.

It is the most tender beef cut. It’s very lean and succulent, with a rich, buttery texture. It has a very subtle beef flavor which is why I don’t prefer it.

That’s right. I do not prefer filet mignon over other cuts.

Because thirdly …

I love GREAT BIG BEEFY FLAVOR.

And I’m sorry, fancy pants mignon, but you just don’t deliver. Tenderloin steaks are tasty, don’t get me wrong. They’re just not my favorite. If I want a great steak, a truly mouthwatering piece of grilled meat:

I usually choose a tidy little strip steak … or if I’m really hungry, a ribeye.

But that’s just me.

By the way, did you know a bone-in ribeye is also called a Cowboy Steak? Yep.
(That’s what you’re lookin’ at right up above here.)

Anyway … happy Filet Mignon Day!

Here’s a recipe I hope you’ll enjoy.

Tasty Tuesday: Blue Cheese Bacon Dip

Posted by Farmgirl on August 10, 2010  |  2 Comments

My friend Sarah made this recipe and brought it my house the other night. It was absolutely delicious and I thought I’d share. She found the recipe in Southern Living magazine. It’s a keeper!

Blue Cheese Bacon Dip

7 bacon slices, chopped
2 garlic cloves, chopped
2 (8-ounces) cream cheese, softened
1/3 cup half-and-half
4 ounces blue cheese
2 tablespoons chopped chives
3 tablespoons chopped walnuts, toasted
grapes
crackers

Cook bacon until crisp. Drain bacon and set aside.
Add minced garlic to skillet and saute about a minute.
Beat cream cheese until smooth. Beat in half-and-half until smooth.
Stir in bacon, garlic, blue cheese and chives.
Spoon into 4 (1-cup) baking dishes.
Bake at 350 for about 15 minutes.
Sprinkle with walnuts and serve.

Raspberry Swirl Fudge

Posted by Farmgirl on August 5, 2010  |  1 Comment

I promised you a raspberry cheesecake recipe.

But I was mistaken. My brother-in-law’s winning dish, above, was not cheesecake. It was fudge! I guess we’d consumed so much chocolate and it was so hot that I didn’t know the difference. Either way, this is delightful and I know you’re going to love it.

Don’t eat too much at a time though. It’s not a very healthy snack, though it is completely decadent and delicious!

Raspberry Swirl Fudge

5 cups sugar
1/2 cup butter
1 can evaporated milk

Heat above ingredients in a saucepan, stirring constantly, until candy thermometer registers 235 degrees.

Stir in 1 bag white chocolate chips and 1 cup marshmallow cream.

Pour mixture into a buttered bake dish.

Heat 1/2 cup raspberry jam and 1/4 cup white chocolate chips in a saucepan until melted. Pour over the fudge mixture, then use a knife to create swirls on top. Refrigerate. Cut into squares and serve.

Holy cow, that’s mighty tasty!

Posted by Farmgirl on July 31, 2010  |  5 Comments

Mmmm. Brisket.

We’re putting this in the oven today so we can enjoy it tonight for dinner with some friends. It’s truly heavenlyand very aromatic when cooking … but so worth it! Enjoy!

Farmgirl’s Beef Brisket

(Recipe actually belongs to these folks. It’s the best recipe I’ve found — and I’ve made a lot of brisket!)

Ingredients:
2 pounds Certified Angus Beef ^® brand brisket
2 cloves garlic, minced
1/4 teaspoon fresh ground black pepper
1 large onion, peeled and cut into 1/4-inch slices
6 ounces chili sauce
1/2 cup beer
1 tablespoon Worcestershire sauce
1 tablespoon packed dark brown sugar

1. Preheat oven to 350ºF. Combine garlic and pepper; spread evenly over brisket.
2. Separate onion into rings; arrange over brisket. Combine chili sauce, beer, Worcestershire sauce and sugar; pour over brisket and onions.
3. Cover and cook 2 hours. Turn brisket over; stir onions into sauce and spoon over brisket. Cover; cook 2 hours more or until fork tender.
4. Transfer brisket to cutting board. Slice on the bias across the grain.

 

I started with a 4.5-pound brisket, so I doubled the ingredients in this recipe. Spray the pan. Then add brisket, fat side up.

I minced the garlic and then sliced an extra-large onion.

Add pepper to the garlic, then rub all over the meat. Then cover with sliced onions.

Pour chili sauce into a bowl and add beer.

I happened to have Heinz Chili Sauce in the pantry. Yuengling is a very tasty beer, but it’s not readily available in this neck of the woods. Farmguy stocked up on our recent trip to Pennsylvania. Like beer? Try Yuengling. It’s America’s oldest brewery!

Add Worcestershire sauce and brown sugar.

Now pour it on … literally. Then cover with foil and bake at 350 degrees for two hours.

This is what it looks like after two hours. It smells even better! Scrape off all of the onions, turn the brisket over, and then spoon the onions and sauce back on top of the brisket. Put it back in the oven: 350 degrees for two more hours.

If there happened to be a man in the house during cook time, he’s probably been anxiously awaiting the final buzzer of the oven timer. Put him to work slicing!

I’m telling you … it’s incredibly tender. So juicy and flavorful and again I say, truly scrumptious. And remember … this will feed a crowd or a family of five for several days.

Unless of course they are ravenous carnivores. In that case it will last for dinner, lunch and one sandwich.

Enjoy!

Holy cow, that’s mighty tasty!

Posted by Farmgirl on July 31, 2010  |  No Comments

 Mmmm. Brisket.

I posted this recipe last November, but it’s good enough to share again!  We’re putting this in the oven today for dinner this evening. It’s truly heavenlyand very aromatic when cooking. Enjoy!

Farmgirl’s Beef Brisket

(Recipe actually belongs to these folks. It’s the best recipe I’ve found — and I’ve made a lot of brisket!)

Ingredients:
2 pounds Certified Angus Beef ^® brand brisket
2 cloves garlic, minced
1/4 teaspoon fresh ground black pepper
1 large onion, peeled and cut into 1/4-inch slices
6 ounces chili sauce
1/2 cup beer
1 tablespoon Worcestershire sauce
1 tablespoon packed dark brown sugar

1. Preheat oven to 350ºF. Combine garlic and pepper; spread evenly over brisket.
2. Separate onion into rings; arrange over brisket. Combine chili sauce, beer, Worcestershire sauce and sugar; pour over brisket and onions.
3. Cover and cook 2 hours. Turn brisket over; stir onions into sauce and spoon over brisket. Cover; cook 2 hours more or until fork tender.
4. Transfer brisket to cutting board. Slice on the bias across the grain.

 

I started with a 4.5-pound brisket, so I doubled the ingredients in this recipe. Spray the pan. Then add brisket, fat side up.

I minced the garlic and then sliced an extra-large onion.

Add pepper to the garlic, then rub all over the meat. Then cover with sliced onions.

Pour chili sauce into a bowl and add beer.

I happened to have Heinz Chili Sauce in the pantry. Yuengling is a very tasty beer, but it’s not readily available in this neck of the woods. Farmguy stocked up on our recent trip to Pennsylvania. Like beer? Try Yuengling. It’s America’s oldest brewery!

Add Worcestershire sauce and brown sugar.

Now pour it on … literally. Then cover with foil and bake at 350 degrees for two hours.

This is what it looks like after two hours. It smells even better! Scrape off all of the onions, turn the brisket over, and then spoon the onions and sauce back on top of the brisket. Put it back in the oven: 350 degrees for two more hours.

If there happened to be a man in the house during cook time, he’s probably been anxiously awaiting the final buzzer of the oven timer. Put him to work slicing!

I’m telling you … it’s incredibly tender. So juicy and flavorful and again I say, truly scrumptious. And remember … this will feed a crowd or a family of five for several days.

Unless of course they are ravenous carnivores. In that case it will last for dinner, lunch and one sandwich.

Enjoy!