Broccoli/Corn Cornbread

The original recipe called for the broccoli to be cooked. I decided to use it raw and let it cook in the oven. Reason – to keep it from being too mushy. The recipe didn’t call for the cheese nor corn, I added those and am glad I did. For changes, use chopped squash. This would also be good with a cup of cooked chicken added to the mix. Get your copy of the recipe by clicking on Martha’s Kitchen Korner

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Broccoli/Corn Cornbread

Planning a Picnic

First select the location.? Parks are great but some museums have areas that allow picnics giving your group something to do afterwards.? No matter where you plan your picnic, ask your guests to bring a blanket and their favorite dish to share.? You provide the music, ice and desert.? This is a great way to enjoy the great outdoors and good friends on a summer afternoon.? ? If you don’t want to do the potluck meal, make up a simple menu and ask each guest to choose what they would rather bring.? Good choices are easy to eat finger foods like sandwiches and roll ups, fried chicken , fruit, cheese, breads, chips, olives, raw veggies and some salads.? Keep it light, cool and easy to eat.? Remember anything with eggs or mayo needs to be kept cold and don’t leave it sitting out for more than an hour or two.? Also, make sure your guest know how many people are expected so they can bring enough of their dish to go around. ? There are a few “Must Haves” for outdoor picnics.? By making a list and making sure these are included, it cuts down on any stress that may arise from these items being left at home.? The items are: An extra blanket just in case someone forgets theirs Different types of music.? You want to try pleasing everyone but nice soothing music seems to fit everyone best. Lighting if you are planning on going on into the late evening or night hours. Plastic or paper dishes, cups and napkins Plastic silverware A real knife for cutting and serving Salt, pepper and sugar Ice Bug spray and citronella candles And don’t forget to bring plastic bags (for cleanup), dish cloths and paper towels. ? Whether you spend the after meal time touring a museum, playing ball at the park or just being lazy, remember the whole event is to have fun and enjoy the people you are with.? So keep it simple and as stress free as possible.

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Planning a Picnic

Shop Cuisinart Griddler – Chef’s Catalog

? Foodbuzz Daily Special The floating hinge makes it easy to adjust this grill for contact or open cooking. Use the flat grill plates as a breakfast griddle or ridged side for grilling or a combination half griddle/half grill. Reverse to the ridged sides for contact or open grilling. Grill/Griddle selector knob and adjustable temperature controls feature a “Ready” indicator light. Features easy slide-out drip tray to collect grease and keep countertop clean. Removable, reversible grill plates, drip tray and scraping tool are dishwasher-safe. Product Features • Sturdy panini-style handle with hinged floating cover adjusts to thickness of food • Panini press/contact grill will grill sandwiches, breads and quesadillas • Flat and ridged plates cook pancakes on one side and sausages on the opposite side, regulated by separate temperature controls and indicator lights • Open flat grill plates cook burgers, steaks, boned poultry, fish or vegetables • Removable, nonstick/grill/griddle plates drain grease for healthy cooking and clean easily • Power “on” light • Attractive brushed stainless-steel and cool-touch housing Includes: • Base with reversible griddle/grill plates • Removable drainage tray • Cleaning and scraping tool • Illustrated instruction book and recipe guide with 19 recipes

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Shop Cuisinart Griddler – Chef’s Catalog

Apple Walnut Squares

This dish was sent to me by Lillian, my co-author for my cookbook Think With Your Taste Buds – Desserts.? Its simple to make, with a delicate taste of apple and cinnamon.? You have to love it. Lillian – This was given to me by a friend from a 1976 cookbook that she had. This looks as though it would be very moist and is so simple to put together. Changes may be to use English walnuts or pecans instead of black walnuts, add a bit of coconut, use apple pie spices instead of just the cinnamon. Martha – I made this dish and it is wonderfully moist! I did make a couple of changes. I found myself running short of flour so I used Cake Flour instead of all-purpose. I also used pecans instead of the black walnuts. For the apples, it takes about 5 small or 4 medium size and I used Granny Smith. This is one great dish to make. View the full recipe by going to Martha’s Kitchen Korner

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Apple Walnut Squares

Blueberry Bread

This idea came to me while surfing some of the food sites. I ran across a recipe for blueberry muffins but they called for 2 cups of blueberries. I only had just over 1/2 cup. These were leftover from my TV segment last Thursday and I’m not fond of raw blueberries but refuse to throw food away, so I had been looking for a way to use them. The muffin recipe called for all purpose flour with baking soda added. I decided to simplify it and use self rising. I also eliminated the lemon zest and juice from the original. I really didn’t know if this was going to work but I’m here to tell you it did better than work. This bread is wonderful. I can’t wait to have a piece toasted in the morning for breakfast. It’s not too sweet, the texture is perfect and the taste is perfect. Changes – add a few nuts, add some lemon juice and zest, or try this recipe with just about any left over berry type fruit. View the full recipe by going to Martha’s Kitchen Korner.

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Blueberry Bread

Reheating Refrigerated Bread

To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave next to a cup of water. The increased moisture will keep the food moist and help it reheat faster.

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Reheating Refrigerated Bread

Applesauce Bread – Pulled

The original recipe was sent to me by a friend.? I increased the ingredients to make a larger bread.? I also changed the spice to pumpkin pie spice because I love the blends and the flavor isn’t quite as strong as using straight cinnamon.? This “bread” comes out moist, not too sweet, nutty and goes great with a cup of coffee, especially if you toast a slice with just a little butter spread on while hot. And yes, it’s been pulled and sent to the manuscript file of Think With Your Taste Buds – Desserts

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Applesauce Bread – Pulled

Food Preparation and Cooking Tips (Part 7)

Parboil – To boil a food briefly, until partially done. A food might be parboiled before adding to the fast-cooking ingredients to insure all ingredients are evenly cooked. Pare – To cut the skin from a food, usually with a short knife called a paring knife. Pasteurize – To kill bacteria by heating liquid to moderately high temperatures only briefly. Pastry Bag – A cone shaped bag with openings at both ends. Food is placed into the large opening then squeezed out the small opening which may be fitted with a decorator tip. Pastry Blender – A kitchen utensil with several u-shaped wires attached to a handle. It’s used to cut solid fats like shortening or butter into flour and other dry ingredients in order to evenly distribute the fat particles. Pastry Brush – A brush used to apply glaze or egg wash to breads and other baked goods either before or after baking. Pastry Wheel – A utensil with a cutting wheel attached to a handle. It’s used to mark and cut rolled out dough and may have a plain or decorative edge. Pipe – To squeeze icing or other soft food through a pastry bag to make a design or decorative edible edging. Piquant – A term which generally means tangy flavor. Pit – To remove the seed or stone of a fruit or berry. Poach – To cook in liquid at or just below the boiling point. For eggs, meat, or fish, the liquid is usually water or a seasoned stock; fruit is generally poached in a sugar syrup. Preheat – To allow the oven or pan to get to a specified temperature before adding the food to be cooked. Preserve – To prepare food for long storage. Some ways to preserve foods are drying, freezing, canning, curing, pickling and smoking. Prick – To make small holes in the surface of a food, usually using the tins of a fork. Pie crusts are usually pricked. Pulverize – To reduce to a powder or dust by pounding, crushing or grinding. Puree – To blend, process, sieve, or mash a food until it’s very smooth and has the consistency of baby food.

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Food Preparation and Cooking Tips (Part 7)

Old Fashioned Date Nut Bread – Pulled

I’ve just pulled Old Fashioned Date Nut Bread from Martha’s Recipes. It’s been moved to be included in my next cookbook “Think With Your Taste Buds – Desserts.”

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Old Fashioned Date Nut Bread – Pulled

Herbed Bread

I love a good slice of toasted French bread with my spaghetti, bbq, actually just about anything. The recipe I’ve just posted on Martha’s Kitchen Korner makes one of the best I’ve ever made. It’s made with Parmesan cheese, garlic and chives with a touch of Dijon mustard. Give this one a try the next time you find yourself in need of a good toast, give this one a try. To view the full recipe click on Martha’s Kitchen Korner in the right sidebar.

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Herbed Bread

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