Brazilian Sighs

Suspiros, also called Meringue sighs, are a light and delicious sweet treat. (Charlotte Ekker Wiggins photo)

Brazilian Sighs (Suspiros)

It’s almost spring and Easter time so thought I would share one of our family’s favorite spring recipes. Actually this is a favorite any time of the year but seems most appropriate for spring since these Brazilian sighs are light and lemony.

We grew up on an island off the coast of Brazil so many of our family’s favorite recipes are from those days.

This is one of them, “suspiros,” which means “sighs” in Portuguese. The hardest part is practicing to get the meringue to form little “kiss” shapes as you place it on the buttered cookie sheet. You can pipe them and shape them to taste, we learned to make these in the form of the “kiss” shape.

Brazilian sights, or s,uspiros, were special deserts for Easter, weddings and other special occasions including birthdays. To some, they still are a favorite birthday treat.

Brazilian Sighs (Suspiro) Ingredients

4 egg whites
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1/2 cup powdered sugar
pinch of salt
3/4 teaspoon vanilla extract

Since we had our own chickens, I thought all egg whites would work. After trying several store purchased options, I prefer fresh home raised eggs.

Eggs from a beekeeping friend were perfect for these suspiros. (Charlotte Ekker Wiggins photo)

I also allow the eggs to get to room temperature so they fluff up when beaten.

Now when we made these in Brazil, it was egg whites, sugar and lemon zest. This recipe provides the sighs a little more substance so they last longer when stored.

Basic Suspiro ingredients with lemon zest and flavor as personal favorite. (Charlotte Ekker Wiggins photo)

Brazilian Sighs (Suspiro) Directions

1) Place the egg whites and the cream of tartar in the bowl of a standing mixer.
2) Beat the egg whites on medium speed until the egg whites form soft peaks.
3) Gradually add the granulated sugar, while still beating the egg whites. Continue to beat the egg whites until they have increased in volume and are forming stiff peaks. Sift the powdered sugar together with the salt, then add gradually to the egg whites, continuing to beat, until well mixed.
4) Gently drip the vanilla extract into the meringue.
5) Preheat the oven to 200 degrees Fahrenheit.
6) Line two cookie sheets with parchment paper or cover cookie sheet with butter.
7) Pipe the meringue into small swirls onto the parchment-lined cookie sheets, spacing them about 1/2 inch apart. You can also use teaspoons to drop them on cookie sheet in the form of a kiss.
8) Place the cookies in the oven and bake for about 1 hour, checking them every 15 minutes. Once they look crisp and well formed, turn off the heat and let them cool off in the oven for about 2 hours.
9) Serve the suspiros immediately or store them in an airtight container to ensure freshness.

Not exactly cooking wild in Missouri but certainly a memorable sweet treat!

For more cooking, gardening, beekeeping and easy home decor tips, subscribe to Garden Notes.

Charlotte

Suspiros

Suspiros, also called Meringue sighs, are a light and delicious sweet treat. (Charlotte Ekker Wiggins photo)

Suspiros (Brazilian sighs)

We grew up on an island on the Equator off the coast of Brazil so many of my younger brother’s favorite recipes are from those days.

This is one of them, “suspiros,” which means “sighs” in Portuguese. The hardest part is practicing to get the meringue to form little “kiss” shapes as you place it on the buttered cookie sheet. You can pipe them and shape them to taste, we learned to make these in the form of the “kiss” shape.

Suspiros were special deserts for Easter, Christmas, weddings and other special occasions including birthdays. To some, they still are a favorite birthday treat.

Suspiro Ingredients

4 egg whites
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1/2 cup powdered sugar
pinch of salt
3/4 teaspoon vanilla extract

Since we had our own chickens, I thought all egg whites would work. After trying several store purchased options, I prefer fresh home raised eggs.

Eggs from a beekeeping friend were perfect for these suspiros. (Charlotte Ekker Wiggins photo)

I also allow the eggs to get to room temperature so they fluff up when beaten.

Now when we made these in Brazil, it was egg whites, sugar and lemon zest. This recipe provides the sighs a little more substance so they last longer when stored.

Basic Suspiro ingredients with lemon zest and flavor as personal favorite. (Charlotte Ekker Wiggins photo)

To Make:
1) Place the egg whites and the cream of tartar in the bowl of a standing mixer.
2) Beat the egg whites on medium speed until the egg whites form soft peaks.
3) Gradually add the granulated sugar, while still beating the egg whites. Continue to beat the egg whites until they have increased in volume and are forming stiff peaks. Sift the powdered sugar together with the salt, then add gradually to the egg whites, continuing to beat, until well mixed.
4) Gently drip the vanilla extract into the meringue.
5) Preheat the oven to 200 degrees Fahrenheit.
6) Line two cookie sheets with parchment paper or cover cookie sheet with butter.
7) Pipe the meringue into small swirls onto the parchment-lined cookie sheets, spacing them about 1/2 inch apart. You can also use teaspoons to drop them on cookie sheet in the form of a kiss.
8) Place the cookies in the oven and bake for about 1 hour, checking them every 15 minutes. Once they look crisp and well formed, turn off the heat and let them cool off in the oven for about 2 hours.
9) Serve the suspiros immediately or store them in an airtight container to ensure freshness.

Not exactly cooking wild in Missouri but certainly a memorable sweet treat!

Charlotte

Brazilian Sighs

Suspiros, also called Meringue sighs, are a light and delicious sweet treat. (Charlotte Ekker Wiggins photo)

Brazilian Sighs (Suspiros)

It’s almost spring and Easter time so thought I would share one of our family’s favorite spring recipes. Actually this is a favorite any time of the year but seems most appropriate for spring since these Brazilian sighs are light and lemony.

We grew up on an island off the coast of Brazil so many of our family’s favorite recipes are from those days.

This is one of them, “suspiros,” which means “sighs” in Portuguese. The hardest part is practicing to get the meringue to form little “kiss” shapes as you place it on the buttered cookie sheet. You can pipe them and shape them to taste, we learned to make these in the form of the “kiss” shape.

Brazilian sights, or s,uspiros, were special deserts for Easter, weddings and other special occasions including birthdays. To some, they still are a favorite birthday treat.

Brazilian Sighs (Suspiro) Ingredients

4 egg whites
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1/2 cup powdered sugar
pinch of salt
3/4 teaspoon vanilla extract

Since we had our own chickens, I thought all egg whites would work. After trying several store purchased options, I prefer fresh home raised eggs.

Eggs from a beekeeping friend were perfect for these suspiros. (Charlotte Ekker Wiggins photo)

I also allow the eggs to get to room temperature so they fluff up when beaten.

Now when we made these in Brazil, it was egg whites, sugar and lemon zest. This recipe provides the sighs a little more substance so they last longer when stored.

Basic Suspiro ingredients with lemon zest and flavor as personal favorite. (Charlotte Ekker Wiggins photo)

Brazilian Sighs (Suspiro) Directions

1) Place the egg whites and the cream of tartar in the bowl of a standing mixer.
2) Beat the egg whites on medium speed until the egg whites form soft peaks.
3) Gradually add the granulated sugar, while still beating the egg whites. Continue to beat the egg whites until they have increased in volume and are forming stiff peaks. Sift the powdered sugar together with the salt, then add gradually to the egg whites, continuing to beat, until well mixed.
4) Gently drip the vanilla extract into the meringue.
5) Preheat the oven to 200 degrees Fahrenheit.
6) Line two cookie sheets with parchment paper or cover cookie sheet with butter.
7) Pipe the meringue into small swirls onto the parchment-lined cookie sheets, spacing them about 1/2 inch apart. You can also use teaspoons to drop them on cookie sheet in the form of a kiss.
8) Place the cookies in the oven and bake for about 1 hour, checking them every 15 minutes. Once they look crisp and well formed, turn off the heat and let them cool off in the oven for about 2 hours.
9) Serve the suspiros immediately or store them in an airtight container to ensure freshness.

Not exactly cooking wild in Missouri but certainly a memorable sweet treat!

Charlotte

Easy Tuna Salad

Ready to enjoy this tuna salad on my sunny deck. (Photo by Charlotte Ekker Wiggins)

Easy Tuna Salad

When we were growing up quite poor in southern Illinois, this was one of my mother’s “go to” recipes. With a few tweaks, she could go from feeding 2 to feeding 8 without missing a beat. Whenever I see a 2 oz. can of tuna I remember my mother pulling out the Charlie Chip potato chips and eyeing the loaf of bread, just in case.

If she needed to stretch the tuna salad, she would make sandwiches and add potato chips on one side of the bread.

Easy Tuna Salad Recipe

You will need:

2 oz. can of tuna packed in water

Lettuce of choice and garden greens

Finely chopped onions, either red or white

Mayonnaise or light Ranch dressing

Optional:

Fresh blueberries

Fresh strawberries

Letting this sit for a couple of hours to let the onions marinate makes it tastier. (Photo by Charlotte Ekker Wiggins)

To make:

Drain water out of tuna; give tuna water to a cat for a treat.

Fluff tuna in a bowl. Add torn head of green lettuce.

Toss with mayonnaise or ranch dressing. Start with a couple of tablespoons, then add more to taste.

Add minced onions; toss again. I like to let this sit in the refrigerator for a couple of hours to let the onions marinate.

Right before serving and eating, sprinkle bluebirds or sliced strawberries on top.

To easily extend this dish, you can also add more lettuce.

If you are just starting your culinary adventure, or are looking for a good Mother’s Day gift because Mom is, get her something where she can write down her favorite recipes and write her own cookbook. You can buy this one or make one from a nice loose leaf binder.

It’s hard to beat the good basic favorite recipes!

Charlotte

Easy Drop Biscuits

Strawberry jam on one of my easy drop biscuits. (Photo by Charlotte Ekker Wiggins)

Easy Drop Biscuits

It’s been a sweater day most of the day. Oh, it’s spring but we have freezing lows and snow in the forecast, a perfect time to whip up this ever so easy drop biscuit recipe. From beginning to ready to eat, 20 minutes max. And they are delicious still warm!

This is a very old family favorite easy biscuit recipe. There’s no waiting for the dough to rise, no flour to roll out and make a kitchen mess. You can easily change it up to your personal preference and freeze them for later consumption.

Let me put this another way, this is as easy as baking homemade biscuits can get!

Easy Drop Biscuits Recipe

You will need:

2 cups flour

3 teaspoons baking powder

1 teaspoon salt

1/2 cup shortening, 1/2 cup butter or a mixture of both*

1 cup milk

All easy drop biscuit ingredients mixed and ready to plop on cookie sheet. (Photo by Charlotte Ekker Wiggins)

To make:

Sift or stir the dry ingredients.

Cut in the shortening and/or butter.

Add the milk; mix.

I shaped these in my hand prior to placing on cookie sheet. (Photo by Charlotte Ekker Wiggins)

Drop onto a cookie sheet in blobs or shape in your hand before placing on the cookie sheet.

Bake at 450F for 8-10 minutes until golden brown.

These are ready to eat. Well, once I take them out of the electric oven! (Photo by Charlotte Ekker Wiggins)

Allow to cool before cutting into them or they may fall apart.

Makes 6 large biscuits.

You can individually freeze, then store in plastic freezer bag for later use.

To reheat, try 20 seconds on high per biscuit.

*Drop Biscuits Recipe Options

If you like fast food restaurant biscuits, make all of the 1/2 cup out of butter.

If you want something less rich, make all of the 1/2 cup out of shortening.

If you want to simulate garlic biscuits, add a teaspoon of garlic.

If you want something pretty, brush with an egg wash prior to cooking.

There you go, one of the simplest and easiest biscuit recipe I know and a classic recipe!

Charlotte

Suspiros

Suspiros, also called Meringue sighs, are a light and delicious sweet treat. (Photo by Charlotte Ekker Wiggins)

Suspiros (Brazilian sighs)

We grew up on an island on the Equator off the coast of Brazil so many of my younger brother’s favorite recipes are from those days.

This is one of them, “suspiros,” which means “sighs” in Portuguese. The hardest part is practicing to get the meringue to form little “kiss” shapes as you place it on the buttered cookie sheet. You can pipe them and shape them to taste, we learned to make these in the form of the “kiss” shape.

Suspiros were special deserts for Easter, weddings and other special occasions including birthdays. To some, they still are a favorite birthday treat.

Suspiro Ingredients

4 egg whites
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1/2 cup powdered sugar
pinch of salt
3/4 teaspoon vanilla extract

Since we had our own chickens, I thought all egg whites would work. After trying several store purchased options, I prefer fresh home raised eggs.

Eggs from a beekeeping friend were perfect for these suspiros. (Photo by Charlotte Ekker Wiggins)

I also allow the eggs to get to room temperature so they fluff up when beaten.

Now when we made these in Brazil, it was egg whites, sugar and lemon zest. This recipe provides the sighs a little more substance so they last longer when stored.

Basic Suspiro ingredients with lemon zest and flavor as personal favorite. (Photo by Charlotte Ekker Wiggins)

Suspiro Directions

1) Place the egg whites and the cream of tartar in the bowl of a standing mixer.
2) Beat the egg whites on medium speed until the egg whites form soft peaks.
3) Gradually add the granulated sugar, while still beating the egg whites. Continue to beat the egg whites until they have increased in volume and are forming stiff peaks. Sift the powdered sugar together with the salt, then add gradually to the egg whites, continuing to beat, until well mixed.
4) Gently drip the vanilla extract into the meringue.
5) Preheat the oven to 200 degrees Fahrenheit.
6) Line two cookie sheets with parchment paper or cover cookie sheet with butter.
7) Pipe the meringue into small swirls onto the parchment-lined cookie sheets, spacing them about 1/2 inch apart. You can also use teaspoons to drop them on cookie sheet in the form of a kiss.
8) Place the cookies in the oven and bake for about 1 hour, checking them every 15 minutes. Once they look crisp and well formed, turn off the heat and let them cool off in the oven for about 2 hours.
9) Serve the suspiros immediately or store them in an airtight container to ensure freshness.

Not exactly cooking wild in Missouri but certainly a memorable sweet treat!

Charlotte

Cauliflower Crust

Cauliflower pizza crust, topped with vegetables, is a scrumptious option. (Photo by Charlotte Ekker Wiggins)

Cauliflower Crust

I tried my first cauliflower pizza crust and would happily just make the crust to enjoy with a salad. This was a cauliflower pizza crust on a pizza covered in vegetables, my personal favorite.

Turns out cauliflower anything - mashed potato look alike, now pizza crust - are among the two new uses of this vegetable I have traditionally consumed steamed. Maybe mixed with steamed broccoli.

The recipe to make cauliflower crust is also simple so here’s the one I am making.

Cauliflower Pizza Crust Recipe

Ingredients:

• 1 head cauliflower, chopped

• 2 large eggs

• 1/2 cup shredded mozzarella cheese

• 2 tablespoons freshly grated Parmesan

• 1 tablespoon Italian seasoning

• Kosher salt and freshly ground black pepper, to taste

To Make:

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

2. To make the cauliflower crust, add cauliflower to the bowl of a food processor and pulse until finely ground, yielding about 2-3 cups.*

3. Transfer to a microwave-safe bowl. Cover loosely and place into microwave for 4-5 minutes, or until softened; let cool.

4. Using a clean dish towel or cheese cloth, drain cauliflower completely, removing as much water as possible.

5. Transfer cauliflower to a large bowl. Stir in eggs, mozzarella, Parmesan and Italian seasoning; season with salt and pepper, to taste.

6. Spread cauliflower mixture into a 15- by 10-inch rectangle onto the prepared baking sheet. Spray lightly with nonstick spray and bake for 12-15 minutes, or until golden.

7. To make into a pizza, pour pizza sauce and desired toppings as well as cheese. Place back in oven 3-5 minutes to melt cheese.

Here’s a piece of a cauliflower pizza crust close up to inspire you. (Photo by Charlotte Ekker Wiggins)

Frankly I put off trying this pizza crust alternative but glad to know I was wrong to do so.

The more ways we have to consume vegetables and have plant-based diets, the better we will all be.

Charlotte

Baked Chicken with Onions

Baked chicken with onions and celery cooling off. (Photo by Charlotte Ekker Wiggins)

Baked Chicken with Onions

Here’s my disclaimer. i periodically make the same recipe twice; I tend more to adjust it every time I make it so be prepared for a number of possible variations. Which means this is a good basic baked chicken recipe you can make your own. And from personal experience, I suggest you write down the ingredient combinations as you try them or you may never be able to duplicate the recipe. Trust me.

On a positive note, I have been making this chicken recipe for several decades. As I vaguely recall, there was a Thanksgiving without a turkey so we baked a chicken instead. We started by adding yellow onions, celery and in this case, fresh rosemary, and a new favorite family dish was born.

Now you can make this a number of ways. I usually use yellow onions instead of red ones but I only currently had red onions. Both different kinds of onions work quite nicely, yellow onions are more savory than red. Celery is a staple but you can add other vegetables including potatoes, carrots and green beans. Sometimes I skip the fresh garlic, or double it, and I inevitably forget to add the salt. It still comes out delicious and quite versatile for the rest of the week.

And how nice the house smells when this is baking!

This can easily feed two people for lunch and dinner for a week. (Photo by Charlotte Ekker Wiggins)

Baked Chicken with Onions

Basic Ingredients:

4 thigh and drumsticks (or 4 chicken breasts)

Cut up celery to taste (1-2 cups per dish)

1 medium onion, either yellow or red, per dish

1-2 garlic cloves to taste

1 tsp salt

2 cups water

Optional sprig of fresh rosemary

Optional white wine

Remove skin. On right, chicken separated but not necessary, it will fall off the bones once cooked. (Photo by Charlotte Ekker Wiggins)

To make:

Wash chicken and pat dry. Remove skin and all fat.

Place in baking dish.

You can add chicken stock and wine instead of water. (Photo by Charlotte Ekker Wiggins)

Add chopped celery, onion and salt per dish. Pour in 2 cups water per dish.

Sprinkle with salt (and pepper) to taste.

Bake at 350F for about an hour or until cooked through.

Allow to cool.

Serve as is or debone and store chicken with vegetables for later meals. (Photo by Charlotte Ekker Wiggins)

Serve as is; if you need a quick chicken soup, pour the liquid into soup bowls and add some celery and cut up chicken.

I allow to cool and debone. You can serve chicken with celery and onions as a side dish.

If you want to use later, separate the chicken into single servings with onions and celery.

This cooked chicken will also work nicely mixed up with cooked rice.

Charlotte

Baked Apple Roses

Charming baked apple roses are a great way to welcome the new year. (Photo by Charlotte Ekker Wiggins)

Baked Apple Roses

These are so easy to make, they make any occasion special. I am making these to welcome the new year but you can make them any time of the year when you can find good apples.

I have made these with a variety of apples; my current favorites are honey bears, not honey crisps, but pick any apple that’s your favorite. Something “crispier” and tart will hold up better under heat.

Honey Bear Apples are onlu available at Aldis where I live, (Photo by Charlotte Ekker Wiggins)

Baked Apple Roses Recipe

You Will Need:

6 apples

Apricot jam

Pie dough, either pre-made or make your own

Cinnamon

Cupcake tin

To Make:

I soak the cut up apple slices in lemon to keep them from browning. If you use the brand new Crimson Crisp apples that don’t brown for a year, you can skip this step.

I do this because I often get sidetracked.

Once apple slices are blotted to dry, cut the pie crust into long 3-inch strips.

Cover with apricot jam. This year I have an appricot and raspberry jam to try.

Line up the apple slices in the middle of the pie dough; sprinkle with cinnamon to taste.

Cover apple slices with the other pie dough half.

Once rolled up, place the apple slices in pie dough in a cupcake tin lined with butter.

Bake for 10 minutes in 350F oven until pie dough is baked.

Serve as is or you can add a dolop of whipped cream or better yet, drizzle with honey.

If you want to give this recipe, pick out our Bless This House Lap Quilt featuring apples and a clear window where you can tuck in the recipe.

Happy New Year!

Charlotte

Jack O Lantern Pumpkin Pie

Jack O Lantern Pumpkin Pie filing served as a desert with a drizzle of honey. (Photo by Charlotte Ekker Wiggins)

Jack O Lantern Pumpkin Pie Recipe

Actually this is a basic pumpkin pie recipe you can use with a variety of pumpkins, I have tried it with all of the following:

Canned pumpkin, which is a mix of pumpkin and squash. The traditional pumpkin pie.

Cushaw pumpkin, the original native North American pumpkin most likely served at the first Thanksgivings between the Native American Indians and European settlers. More of a light custard-kind of filing.

Baking pumpkins, which have a more dense consistency compared to

Jack O Lantern pumpkins, which is lighter than baking pumpkins and also can be baked and turned into a pumpkin pie or desert. I’m pretty sure these are Jack O Lantern pumpkins in this Four Seasons Lap Quilt and Wall Hanging, don’t you think?

Baking the Pumpkins

Regardless of what kind of pumpkin you use, wash it; cut open; remove seeds; fill with water and bake at 325F until you can prick it with a fork.

Allow to cool. Remove the inside pulp. I saved mine in 13 ounce servings in a jar in the refrigerator. Or you can freeze in similar quantities for easy use later.

Basic Pumpkin Pie Recipe

2 eggs, slightly beaten

16 oz. pumpkin

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon gloves

1 2/3 cups (13 fluid ounces) evaporated milk or light cream

To make: Mix the ingredients in the order listed. I use my beater on low speed.

This is baked and blended Jack O Lantern pumpkin getting mixed in the traditional pie recipe. (Photo by Charlotte Ekker Wiggins)

You can pour into a 9” unbaked pie shell with a high fluted edge - the filing will rise a little. I bake mine in bread pans.

If in a pie shell, bake in preheated 425F oven for 15 minutes, then reduce temperature to 350F and bake for another 45 minutes or until a knife inserted in center of pie filing comes out clean. Cool. Garnish with whipped cream and serve.

If you are baking just the pie filing, bake at 325F for 45 minutes or until a toothpick in the center comes out clean.

I bake the pumpkin filling in bread pans without a pie crust. (Photo by Charlotte Ekker Wiggins)

I fill my bread pans half full. You can fill it fuller but it may take longer to cook all of the way through.

This is the baked Jack O Lantern Pumpkin pie filing cooling off. (Photo by Charlotte Ekker Wiggins)

So the question most people ask, what does it taste like?

Jack O Lantern Pumpkin pie tastes like - well, pumpkin pie. A lighter, more custardy version than the canned version that is in even better cold the second day.

The baking pumpkin has a little more body to the baked pumpkin filing but not much difference otherwise.

The Cushaw pumpkin pie is lighter than both so I tend to add a few more seasonings.

All are delicious and make both a great desert and, my brothers favorite, next day breakfast. If there is any left!

Charlotte

Cucumber Onion Salad

Cucumber Onion Salad Recipe

Of all of the things I have in my garden, ladybugs and cucumbers are a must. One of the summer flavors from my teenage years was a cucumber salad my mother used to make. It was so refreshing, especially on hot Illinois summer days!

I decided to try to replicate that recipe only adding my homegrown onions to the dish. This time, i measured the ingredients, trying to remember the combination of sweet and savory. Here are the marinade ingredients that should be mixed in a pan prior to boiling:

1 cup apple cider vinegar

3/4 cup sugar

1/2 cup water

Mix in a pan and bring to a boil.

While the marinate is cooling, slice cucumbers and onions. For this recipe, 3-4 cucumbers will work, depending on the size of the cucumbers.

One medium regular yellow onion will work, or maybe a sweeter red onion would also be a good choice to add color.

Pour the marinade over the sliced cucumbers and onions; mix. Let sit overnight.

I like to give it a toss every once in awhile. Don't know how much of that was out of curiosity or hope that this would turn out well.

And the verdict?

It was delicious, said several friends who came over for a working dinner. Guess my 40-year old memory isn't so bad after all!

Charlotte

PS You can also re-use the marinade for several days. Just keep adding cucumbers and onions as you deplete the supply.

Easy Corn Bread

Bluebird Gardens honey on freshly-baked corn bread - yumm!

Easy Corn Bread Recipe

It was one of those Missouri spring days, warm at midday but cold by evening, reminding me there could still be a frost. I had painted all day – bee hives, bird houses, inadvertently even my neighbor’s two dogs. Hard to miss them now, they both are wearing hot pink tails after brushing against my paint projects.

A hot cup of canned New England Clam Chowder and homegrown salad was on the menu but something was missing. I brushed off my recipe box and found my dog-eared, all-time favorite corn bread recipe.

When I travelled for work, it was fun to try the variety of textures and flavors of corn bread from different regions. I thought of myself as a bit of a connoisseur, not that it was worth a hill of corn to anyone but me. Two criteria determined that the corn bread was not up to standard: some crumbled when cut open; others were far too dry.

After maybe far too much testing, I have decided I prefer mine simple yet flavorful, something with the right combination of corn taste and moisture. No gravy or jam, I still wonder at the cook who slathered a spicy cheese on a square of corn bread in Washington D. C., then broiled it. It wasn’t bad with the salad but I have always wondered what the cook was trying to hide. In my world, the corn bread has to taste good on its own before I enjoy it with my favorite additive, drizzled with honey, preferably freshly-harvested.

Here is my favorite corn bread recipe. You can substitute just water if you don’t have milk, and using eggs whites instead of a whole egg makes them just a tad lighter. Stay true to the ingredient amounts to get the right texture and moisture. If you add a smidge more of flour than the recipe calls for will make the corn bread dry. Also watch the timing, you don’t want to over bake.

Charlotte’s Easy Corn Bread Recipe

Ingredients:

1 ? cup flour

? cup corn meal

? cup sugar

2 teaspoons baking powder

? teaspoon salt (optional)

1 cup skim milk

? cup vegetable oil

2 egg whites of 1 egg beaten

To make, heat oven to 400F. Prepare baking pans; I like to bake in cupcake pans. This recipe will make 12.

Combine dry ingredients. Stir in milk, oil and egg, mixing dry ingredients until moist.

Pour into baking pan. Bake 20-25 minutes until light golden brown and wooden toothpick inserted in center comes out clean. Serve warm.

You can also freeze these. I place them on a cooling rack in freezer until frozen, then store in a plastic bag so I can remove individual servings when I need them.

Charlotte

Secret Chili Recipe Ingredients

At national cook-offs, the ingredients are guarded like a national secret. Some will hint at the special ingredient, others will claim they will go to their graves before they even hint at what gives their chili its special flavor.

Over the years, I have heard of a variety of "secret" chili recipe ingredients, and tried a few myself. One of my favorites is baking cocoa; it helps to balance the acid in the tomatoes.

I have also tried a couple of tablespoons of honey from my beehives. If you like tang, use a couple tablespoons of lime juice, it gives the chili a little spanish twist.

Want a little nutty taste? Try peanut butter. I experimented with both regular and light and couldn't tell a difference so I would pick the lighter version.

Don't forget cooking with beer. Cooking removes the alcohol leaving the taste of the different hops. Try different beer varieties until you find one you like. In the chili, I mean, and not all together!

What is your secret chili ingredient?

Charlotte

Cooking a Husband?

My grandmother gave me this charming Cleveland Baking Powder postcard from 1884 inside an old recipe book. As I was getting ready to frame it, I noticed the back.

It's a recipe for "cooking a husband."

Who knew??

Charlotte

Cupcake Pan Burgers

I bake a lot of things in my cupcake pans.

One of my favorite treats is baked hamburger patties with lots of onions.

Each cupcake is about a 3 oz. serving of hamburger. Built-in portion control.

Once baked, I can also individually freeze, then pop them in a bag for future use.

Charlotte

Thick Rolled Sugar Cookies Recipe

This sugar cookie recipe is a family recipe from one of my sisters-in-law. I should warn you, this is a vintage recipe and Grandma Green's sugar cookie recipe makes a lot of dough!

Use this recipe when you're ready to cut out a lot of cookies and when you have a lot of help to make them.

I like this sugar cookie recipe for icing-decorated cookies. The recipe is less sweet and kids can more easily manage the denser dough.

I haven't tried to freeze this dough before it's cooked.

Finished, decorated cookies do freeze well, or so I'm told. When I bring these cookies home from family reunions, there rarely are any left to test freeze!

Charlotte

Whipped Honey

It's a funny name, isn't it, and the honey is not whipped at all but "whipped honey" is one of the common names for this easy to make, honey-based delicacy. Whipped or creamed honey is basically honey that's been crystalized and turned into a butter-like consistency. Europeans prefer to have their honey in this whipped or "cream" form, which isn't sticky and reminds me of a honey butter.

To make, use 1 part whipped honey starter to 10 parts liquid honey.

Mix well. Cover. Store in a cool spot.

Mix once daily for 3-5 days until the mixture becomes as thick as molasses.

Pour into storage containers.

Store again in a cool spot for 6-10 days.

The honey molecules will mimic the whipped honey starter and become smooth as butter. Great to spread on breads and fruits. These also make delicious gifts!