What's for dinner?

Dinner tonight was a recipe from a 2007 ad I happened across sorting some papers. If was called Stroganoff Loaf. Recipe is on the Rhodesbread site, if you are interested. We all liked it. Maybe it is just me getting older, but lately I find I really like "Stroganoff" type recipes made with ground beef.

With it I served stir-fry veggies. I love the Costco big frozen bag of these. Great variety of veggies. I couldn't find it for a few weeks and was Sooo glad to see it back last shopping trip.

Goodnight everyone!

Hey Gershen! A sure sleep aid is what my sister teased me about. She said reading the bible always put her to sleep. She was ridiculing me so I didn't respond. But reading anything puts me to sleep, especially the bible.

Gershun, having a sleep study done might be very helpful, if it can pinpoint more precisely what the problem is. Some problems are more readily treated than others. Might as well find out if yours is one of the easier ones. Hugs to you. Sleep issues are hard!

Because they are an old stand-by, snickerdoodle recipes abound on the internet. I recommend getting it from the Betty Crocker website. Even if you aren't going to make them, you can see what they look like.

You will notice that snickerdoodles call for some butter and some shortening. This is very common in American baking. Butter for flavor, and shortening for its stability. I understand shortening is not terribly common abroad. Maybe you could use lard (but not suet!) or try all butter. If you do, Falcon, let us know your results.

The other cookie recipe is from the National Honey Board. They call it Bee Nutty Choco-Chip cookies and you can find it easily with a search. A friend gave me a gallon of local honey a while back and that inspired me to find this and other honey recipes.

keep a sleep diary, not give :)

Jeanne I was supposed to go to a sleep disorder clinic too but I jammed out cause I didn't want to give a sleep diary. Laying in bed worrying about keeping the diary just made it even harder to sleep. So I said h*ll with it.

You are lucky you can make productive use of your time during the night. Me, I just toss and turn, get up, walk around, go back to bed, toss and turn, get up, walk around a bit......Yep!!!

Thanks Jeanne!
Thanks Cwillie.
After googled, said they are as good as Kentucky Fried Chicken biscuits and moist. We will put honey on them, some little packett left-over from KFC.
JIFFY mix, and Bisquick mix must be sold across the pond.
Next, someone start a diet thread for caregivers! I had success with a weight-watchers program, and as a lifetime member, went back but could not learn their new program. I need someone to tell me exactly what to eat daily, day by day at this point. Once I get started, I know I can be successful. I promise not to ever eat cheese puffs or fritos chili chips.

Falcon, don't feel bad about not knowing what snickerdoodles are. Most of us don't know what toads-in-a-hole are, either.

They are a very well-know cookie here, probably in the same rank as chocolate-chip cookies or ginger snaps as far as regcognizabilty goes. They are typically home-made. Some bakeries may offer them, but I am not aware of a big commercial outfit that puts them on grocery shelves. The method of making them is just like ginger snaps, but the dough is plain white and buttery, and the coating is cinnamon and sugar. I think they may have been invented by Betty Crocker, but I'm not positive.

Honey-peanut-butter-peanuts-chocolate-chips cookies are not a famous standard. It was just a recipe whose ingredients I happened to have on hand. I'll see if I can find it online, or else I could pm it to anyone who wants it.

bookluvr, I have a genetic sleep disorder. Being up at 3 am is normal for me. I am seeing a specialist and have been keeping a sleep log for the next time I see him. He has already warned me that there isn't much hope for a significant change, so I am trying to see how I can make more productive use of being awake in what for most people is the middle of sleep time.

I have learned that cleaning the bathroom is too noisy for the person whose bedroom is next to it. Working in the kitchen doesn't disturb anyone. Getting a head start on dinner, or making cookies, or the dessert, is good!

(Good call on sneaking some soy sauce into the chicken dish!)

Send, I had to google it, I had never heard of them either. There are recipes online for them, and for sickerdoodles too. As for the honey-peanut-butter-peanuts-chocolate-chips, sounds yummy just the way it is LOL

If you Google 7-up biscuits you will find lots of recipes. They are all about the same. I think it was just a gimmick recipe several years back. But they are easy and they are tasty, so here goes:

2 cups of Bisquick or similar baking mix (like Jiffy)
1/2 cup of sour cream or Greek yogurt
1/2 cup 7-up or any clear carbonated pop (such as Siera Mist)

flour or more baking mix to coat the surface you'll work on
1/4 cup butter, melted in the pan

Preheat oven to 450 F.

Cut the sour cream or yogurt into the baking mix (rather than cream them together). Add the soda pop. Stir until combined. Dough with be soft and sticky.

Dump onto floured surface and knead a few times. Pat into an even height of about .75 to 1". Either cut into 9 square (3 rows by 3 columns) or use a round cutter to make round biscuits. Depending on the size, you may get about 9 rounds.

Use a pan that will hold the number and shape of the biscuits you made. 9 x 13" or a little smaller for the squares, about 9 x 9 for the circles. Place 1/4 cup butter in the pan and stick it in the heating oven. Watch closely -- butter burns surprisingly fast. When the butter is melted, place the biscuits in the pan.

Bake 10 to 15 minutes, until golden brown. If you make this more than once you'll soon learn how long your size biscuit takes in your pan.

This isn't our all-time favorite biscuit but it is good and it is fast, and it sops up stew gravy just fine, or is nice with jam or marmalade.

Falcon, I have no idea if you have easy access to an all-purpose biscuit-pancake mix, so I don't know if this is a suitable UK recipe.

Sendme, lemon Perrier would be swell in this recipe. If you do try it, let me know what you think.

Jeanne, gimme a clue here, am a dumber american, what is 7-up biscuits?
My husband loves biscuits, we have lemon Perrier on hand....
We can go to the 7-11 Store and buy 7-Up, but maybe instead of a dozen, it is called that because there is only 7 ???

jeanne gimme clue I am a dumb brit here struggling with some things what the h*ll are :
hot 7-up biscuits
snickerdoodles
honey-peanut-butter-peanuts-chocolate-chips.

Moreover how do you make em

Sendme, from my observation, Jeanne tends to change her avatar according to the holidays. She had a round cake/pie that was obviously for Easter. A little green man for St Patrick's day (sorry, I don't celebrate these holidays so I don't really know the names ... Leprechaun?) I think I've seen 2 different style of xmas trees. I always patiently wait for the next one to be presented.

Jeanne, 3am? Having one of those sleepless nights?
Dinner tonight was fave sis's leftover meal from yesterday. Chicken that was supposed to be cooked with soy sauce, vinegar, onions, red hot peppers, etc.. but she ran out of the main ingredient (soy sauce). I asked if she at least put some salt in it. She said no. So, we had a tasteless chicken (but when sis was not looking, I poured some soy sauce in her pot of chicken.) I don't like salty food but I do like to have some kind of flavor in my food.

Tonight was chicken salad with fresh basil, served on romaine leaves, with hot 7-up biscuits on the side. I didn't need to do any of that ahead, so this morning about 3 am I made two batches of cookies -- snickerdoodles, and honey-peanut-butter-peanuts-chocolate-chips. Honey as the sweetener really gives a distinctive texture and taste.

Sendme, I've made a few Winnies. The only way I can think of to show you here is to change my avatar, and poor kola just got her turn. :)

Jeanne, can we see a picture of your Whinnie the Pooh cake?

DINNER IS GOING TO BE LATE!

So for a very dear lady who asked a recipe for custard slices -
enjoy honey
First either make or buy puff pastry:
If you are going for the make I repeat the recipe from earlier:

Puff Pastry - this is the pastry I use when I am making salmon and prawn horns, vol-au-vents and vanilla slices
This is really a more professional pastry but it is easy to make although takes time. I cheat I buy mine to be fair
8oz plain flour
pinch of salt
1oz lard
5fl oz cold water
5oz butter
Sift together the flour and the salt and rub in the lard only. Stir in enough of the water to make a soft dough, against saran wrap and chill for half an hour.
When I actually bother to make this for myself I cheat and use this method
Put the butter between 2 pieces of greaseproof paper - you can use saran wrap but I find greaseproof easier and flatten out with a rolling pin until it is a rectangle 4 inches by 3 - you're not rolling it per se but flatten it out - I have a paddle and it gives me great joy bashing the butter!
Roll out the dough to another rectangle that measures 10 inches by 5
Take the butter out of the paper and put on one end of the dough rectangle.
Bring the corners of the dough together and pinch the edges together lightly to make a sealed envelope.
Chill for 1/4 hour (drink tea!!!) You have to to do the chilling or the fat bleeds out and everything turns nasty and becomes very greasy and the pastry is just plain tough
A
Roll your dough envelope on a floured surface so that it is three time longer than it is wide
B
Turn the top third down and turn the other third up on top of the edge you just turned down. Seal the edges lightly with a rolling pin and turn the pastry 1/4 turn
Repeat A and B and chill for 30 minutes.
Repeat A and B twice more and then chill for another 30 minutes and then repeat A and B two more times - so 6 times in all - I know it seems a lot but you need this to get the layers of pastry
Now roll out and use as required.
If some of the butter does bleed through dust with a tiny bit of flour butter might come through the surface, if this happens, dab on a little flour.

Ok now you have to have two equal pan size oblongs - thinnish

place them on parchment fork them all over or they will puff up and this time you want the flakiness not the puffiness - then bake them 350 F for about 20-25 minutes it will depend on your oven so keep an eye - they should be light golden brown

Let them cool in the tray. Meanwhile the custard:
As it stands this is great for eclairs etc we will add gelatine to it to make it much stiffer as if you don't you will end up with an inglorious mess! - if you want the thinner version don't add the gelatine

the seeds of 1 vanilla pod
32 ounces whole milk or half-and-half
1 cup of sugar plus a tbs
12 egg yolks
generous 1/4 cup cornstarch (cornflour if in UK)
3 teaspoons powdered gelatin

Put the seeds into the milk and bring it to the boil but make sure you give it a whisk now and then or the bottom of the pan will burn the milk and the seeds which is not a good move and an even worse taste.

In a bowl whisk the egg yolks and sugar together on ‘highest’ level your mixer has until when you lift the mixer blades the ribbon of mixture that drips off is quite thick (what do I do with the white? well I save one for the fondant and the rest make meringues yum yum

Turn your mixer down to a lowish number and add the cornstarch slowly (if you leave it on high you will be covered in the stuff so you have been warned!!!) make sure it is all mixed in well - My mixer does this but you might have to scrape the dies down with a spatula if yours doesn't

Now add the hot milk a soup ladle at a time - it’s easier to manage like that or if you have a mixer that does everything except make tea you can just slowly pour the milk in.

Mix the gelatin with about 1 1/2 tablespoons of iced water and let it rehydrate - it will turn rubbery. While it is rehydrating

put the contents of the bowl back into a saucepan and whisking it the whole time bring it back to what we call a slow boil - you don't it to go berserk. After about 1/2 minute to a minute you will see a foam on the top - that’s ok its supposed to be there so just stir it back in and at that point add the rehydrated gelatine

Pour it into a clean bowl and leave it to cool for about ten minutes - I put saran wrap or cling film or wet greaseproof paper on it at this point because I loathe custard skin in any form. If you put the bowl on ice cubes it will cool quick enough in about 1/4 hour to put in the fridge

Then you have to put it all together you put one of the sheets of pastry on a tray, cover with the custard invert the other sheet over the custard and press lightly smoothing the sides. Top with fondant icing ( I use vanilla in that too) drizzle some chocolate sauce in lines up and down the icing (I do cheat and use the stuff that I use for ice cream drizzle simply because it is easier and quicker) then run a toothpick three line in one direction across the lines and then in between those line three in the other direction

Then when you come to cut it cut through the top layer first form one side using a sharp serrated knife, then cut through the custard then through the bottom layer (try to do it any other way and I wanna see the pics because it will get messy. -

Alternatively you could iced one sheet of the pastry first and cut it into rectangles then lay those on the custard which would make it easier to cut but I have always found the other way works fine

Enjoy peeps

Sendme, I've been changing my avatar periodically since I joined, just for variety. I believe all of them have been cakes I've made. This one is my attempt at creating a koala bear out of cake batter (with big cookie ears).

I did a LOT of hobby decorating before my husband got sick and my grandkids grew up. Not so much anymore. I've also done several wedding cakes. I've never stopped baking since I got a pink easy-bake oven for Christmas one year. :)

Jeanne, explain it to me. Are you making cakes?

Bookluvr, She, Jeanne, was saying she was confused by people changing their names and avatars. Then, she changed her avatar. Was not serious when asking if she was trying to confuse us.
So, do you mean by 'one of her creations' that she made the teddy bear as a cake creation? That would make a very fine and popular career!

Oh, no, Sendme. Jeanne would post her creations. This is one of it. I've been waiting for her to change her last one...which I kept guessing the wrong state.... Come to think of it, her last avatar did Not resemble one single bit like Texas. =) You should ask to see her Winnie the Pooh creation.

Jeanne, now that is a cute teddy bear! Are you trying to confuse us?

Oh vstefans, that is a wonderful suggestion! Amazon has almost everything, don't they?

Jeanne - worst comes to worst, you can get CrunchMaster crackers on Amazon - and they do sound good!!

Attention Costco shoppers ...

I am addicted to CrunchMaster multi-grain crackers. I haven't been able to find them there lately and a helpful employee looked them us and said there are the Discontinue Pending list. Oh no! I'm in withdrawal.

Next time you are in Costco, would you please fill out a suggestion slip begging them not to discontinue CrunchMaster crackers? You don't have to lie and say you love them, but you could mention you hate to see your addicted friend suffering in withdrawal.

Thanks.

I love crab, too, but Minnesota isn't exactly known as a good source for them.

At 3 am (shortly before I went to bed) I made a balsamic reduction for the caprese salad, and made an interesting sauce for stir-fried broccoli and ground beef. Half of the peach cobbler was left from last night. A granddaughter was here unexpectedly (from college) and there was just enough for everybody.

It was a much nicer meal than I could have done in the time I had without having made the sauces ahead of time. Think I'm going to like this adaptation.

I love crabs, one of the best things about living in MD is all the wonderful seafood!
And I also like to prep early in the day..my hubs used to laugh I would have dinner done before breakfast! but I love to cook.. and so does hubs