Computers are great to have at least when they work like you want them to. The other day I had a message on mine that said I needed a new password. Why, after all these years with no changes, and then, of course, I couldn’t remember the old one. Finally overnight apparently the new one was satisfactory (written down this time in a special notebook just for the computer) and I was in business again. The computers are like children and seem to want their own way occasionally. It’s great when all goes well, however, a glitch and one has to start over. Granted I didn’t ever use one until I took a community ed class that met once a week for just a few times. At least we learned how to turn it on and off and without one to practice on the knowledge of what you could do with it was limited. I’m grateful for those I work with that can usually solve any problem in short order and are willing to assist if I say I’m having a problem. Like most things in life, it takes practice and there is always something new to learn.
Ruth and Terry weren’t able to take care of the bouquet the Bloemendaal’s gave as a memorial for Terry’s mother’s funeral so they left it with me. Of course, we didn’t expect it to remain fresh very long therefore I was surprised that the roses dried just as if I had taken care to preserve them. Over the years I dried many bouquets by hanging them upside down, this time I left them in the vase they came in. Not all survived but the three that dried have made a very nice addition to my table centerpiece.
Our family won’t be getting together for Thanksgiving until Saturday. Ruth and Terry hope to come from Texas pending arrangements of flights. Most will be having dinner with the other side of their families on Thursday. I don’t plan to do much cooking as everyone has been assigned to what they should bring. Devin and her finance’ plan to drive up from Florida for the week but will have to leave early on Saturday for their return. They will be having dinner with Daniel’s family but won’t be able to stay for ours. No wedding plans yet.
Even with all the wet weather, cold, and whatever else we still have much to be thankful for. I hope that is the case for you also.
Cheddar and Chive Biscuits
3 cups self-rising flour
1 tablespoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup vegetable shortening
1 cup plus 2 tablespoons buttermilk
1/2 cup shredded Cheddar cheese
1/4 cup minced fresh chives
Melted butter
1 pound sliced cooked ham
Preheat oven to 450º. Line a baking sheet with parchment paper. Whisk together flour, sugar, salt, and baking soda. Cut in shortening with a pastry blender until pieces are pea-sized.
Stir in buttermilk, Cheddar cheese, and chives until dough forms; gently knead on a floured surface just until dough holds together. Pat dough into a 1/2 inch thick round. Cut biscuits with a floured 1-3/4 inch round cutter; arrange on prepared baking sheet. Bake biscuits until golden, 10-15 minutes; brush with melted butter the last few minutes. Serve biscuits with ham. Makes about 24 biscuits.
Holiday Salad
2 strips thick-sliced bacon, diced
2 tablespoons minced shallots
1/2 cup frozen apple juice concentrate, thawed
1/4 cup extra-virgin olive oil
1 teaspoon prepared honey mustard
1/4 teaspoon cinnamon
Salt and pepper to taste
1 bag mixed salad greens (5 oz.)
1 Braeburn apple, thinly sliced
1/2 cup pecans, toasted
1/4 cup crumbled blue cheese
Cook bacon until crisp; drain. Pour off all but 1 tablespoon of drippings from skillet.
Saute´ shallots in drippings until soft, about 1 minute. Whisk in apple juice concentrate, oil, mustard, and cinnamon; season with salt and pepper. Remove skillet from heat; let dressing cool slightly.
Toss together greens, apple, pecans, blue cheese, and bacon. Drizzle the dressing over the salad and toss to coat. Serve salad immediately. Makes 8 servings.
Apple Pie Bars
Dough and Streusel:
Combine:
2 cups flour
3/4 cup brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons cold unsalted butter
3 – 4 tablespoons milk
3 tablespoons unsalted butter, melted
Filling:
3 1/2 cups apples, peeled, cored, and diced
1/3 cup granulated sugar
1/4 cup heavy cream
1 tablespoon flour
1 teaspoon vanilla
1/4 teaspoon cinnamon
Pinch of salt
Whipped cream
Preheat oven to 350º. Coat a 10-inch springform pan with removable bottom with nonstick spray.
For dough and streusel, combine 2 cups flour, brown sugar, cinnamon, and salt. Place 3/4 cup of the mixture in a second bowl; set aside for streusel. Cut cold butter and milk into remaining dough ingredients until clumps form. Pat dough evenly into prepared pan. Bake base until set and golden at the edges, 15-20 minutes. Stir melted butter into reserve streusel mixture until sandy.
Filling: toss together apples, granulated sugar, heavy cream, 1 tablespoon flour, vanilla, 1/4 teaspoon cinnamon, and a pinch of salt. Arrange filling evenly over hot dough; top with streusel. Bake bars until apples are soft and streusel is golden, 30-40 minutes. Let bars cool at least 30 minutes before removing side of pan. Cut bars into wedges and garnish with whipped cream. Makes 16 servings.
