Maple Walnut Upside Down Persimmon Cake

recipe and image from here

Scott found this recipe and wanted us to try it.

We waited until the persimmons were soft 
and blended them with a little water.
I made the mistake of putting the puree´ in the fridge 
and it came out as quite stiff.
I chopped it up as much as possible while mixing,
and we were not surprised you could barely taste the mild flavor.
Still, a yummy and very nutty cake.

Maple Walnut Upside Down Persimmon Cake

maple walnut glaze
3 T. unsalted butter
3 oz. maple syrup, preferably grade b
2 T. light brown sugar, lightly packed
1/4 t. ground cinnamon
1 c. walnut pieces

persimmon cake
4 T. unsalted butter, softened
2/3 c. light brown sugar, lightly packed
1/2 t. vanilla extract
1/4 t. kosher salt
1 large egg 

1/3 c. persimmon puree
1 c. all purpose flour
1 1/4 t. baking powder
1/3 c. buttermilk

To make the glaze, place the butter into a small sauté pan and melt it over low heat. When melted, add the maple syrup, brown sugar and cinnamon and stir to combine. Raise the heat a little to bring the mixture to a boil. Boil gently for 1 minute.

Preheat the oven to 350. Grease an 8" cake pan. Pour the glaze into the cake pan and tilt the pan to coat the bottom evenly. Sprinkle the walnuts evenly over the glaze and set the pan aside while you prepare the cake.

To make the cake, cream the butter with the brown sugar, vanilla and salt in a mixing bowl until it gets lighter in color and a little fluffy.

Add the egg, scrape the bowl and mix well.

Add the persimmon puree, scrape the bowl and combine the ingredients so that no streaks of a
different color remain.

Place the flour and baking powder in a sifter and sift it over the top of the batter in the bowl. Fold the flour in a few times but not completely.

Sprinkle the buttermilk over the batter and fold together until completely combined. Scrape the batter into the prepared pan carefully so that you do not disturb the walnuts. Using a small decorating spatula, spread the batter evenly in the pan taking the time to smooth out the top of the cake.

Bake in the center of the oven until a tester inserted in the cake comes out clean, 35-40 minutes. Allow the cake to cool in the pan for about 10 minutes. 

Place a serving plate upside down over the top of the cake. Carefully invert the cake onto the plate. Allow the pan to remain for a moment so the nuts and syrup can drip out. Remove the cake pan and if any nuts have stuck to it, scrape them out and cover the naked spots on the cake with them. Allow the cake to sit for about 15-20 minutes before serving. Makes 1 (8") cake

Taco Soup

image and recipe from here

The book group I'm a part of is more than a decade old.

Last week we had our 3rd annual progressive dinner book group.

We usually do it the week after Thanksgiving,

but moved it up as a member of our group was having surgery.

I served soup, salad and bread. 

Two of the recipes were previously posted here:

Autumn Squash Soup 

Zesty Chicken Tortellini Soup

(I used less 'zest' and learned NOT to crock pot tortellini.

The pasta absorbs the yummy broth and you get a casserole!

I also used pesto tortellini instead of cheese. It was yummy!)

This Taco Soup was recommended by a friend.

Next time I'll use a bit less taco seasoning,

as it was a bit hot for those of us that are wimps!

I also used canned tomatoes with green chilies,

so that may have upped the heat slightly

Taco Soup
1 lb. extra lean ground beef (93% lean or or leaner)
1 onion, chopped
4-5 cloves garlic, minced
1 (1.25-oz.) packet taco seasoning (about 1/4 c.)
3 c. water, divided
2 (28-oz.) cans diced tomatoes
1 (15-oz.) can tomato sauce
2 (15-oz.) cans kidney beans, rinsed and drained
1 can corn, drained

Toppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc.

Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. Makes 10 12-oz. servings.

Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.

Salmon Roll Sushi Bowl

recipe and image from here

Ian and I had this for dinner today. Scott had it without the seaweed. 

I didn’t have avocado, but would have loved it, but not the guys. 

I mixed the vinegar with the dressing
(instead of doing it separately with just the rice)

 and just used a drop of hot sauce, because Ian and I are wimps!

Salmon Roll Sushi Bowl

This delicious sushi bowl recipe includes salmon, sliced avocado, diced cucumber, crumbled seaweed, and toasted sesame seeds. Best yet, there’s an easy-to-make spicy dressing made of soy sauce, sriracha, and a hint of lemon.

Prep Time 15 minutes
Servings 2 servings
Calories 608 kcal


For the sushi rice:
2 c. white rice cooked
3 T. rice vinegar
1 t. salt

For the toppings:
6 oz. canned salmon, drained and fluffed with a fork
1 avocado thinly sliced
half a cucumber diced
0.2 ounce roasted seaweed sheets crumbled
black toasted sesame seeds to taste

For the spicy dressing:
3 T. soy sauce
1 T. sriracha
1 T. fresh lemon juice about half a lemon


Sushi rice:
Using a mixing bowl, mix the cooked rice with rice vinegar and salt. Divide the rice between two bowls for serving.

Assembling:
Add salmon, avocado, cucumber, and seaweed to the two bowls. Sprinkle sesame seeds on top.

Dressing:
Mix all of the dressing ingredients in a small mixing bowl. Pour over the bowls or leave the dressing on the side.

Mantastic Chili

Erik went wild boar hunting with one of his friends.

Now his chili's 'chuck of meat' is boar.

Mmm...sounds appetizing!

Mantastic Chili

chunk of meat
2 cans of black beans
2 cans of pinto beans
2 cans of kidney beans
1 can of stewed tomatoes
1/4 c. of bbq sauce
2 T. Italian seasoning
2+ T.  honey
1 t. chili powder
1 t. garlic salt

Crock pot for like 5-6 hours.

Add a can of refried beans to make it a bit smoother. Then make sure to add grated cheese and sour cream.



by Erik, grandson of Barbara

Bacon Pancake Dippers

image and recipe from here

Bacon Pancake Dippers
1 recipe of the Bisquick pancake batter including the ingredients to make the batter
12 slices center cut bacon
lite syrup

Cook bacon and set aside.
Mix batter according to the package directions.
Pour into a squeeze bottle with a big enough hole for the batter to pour from. I (recipe author) used a cheap picnic ketchup bottle. You know the tall skinny red ones. They also come in yellow for mustard. I cut the tip bigger. Heat griddle. I heat mine to 300 degrees. Squirt batter in a long oval shape a little longer and wider then the bacon and place a slice of cooked bacon in the center. Lightly press bacon into the batter. Squeeze more batter over the bacon. I just did a wiggle line. This is to protect the bacon from the griddle when you turn that pancake dipper over. Cook until the batter starts to bubble then turn over and cook a few minutes longer. Serve syrup in 4 ounce wide mouth mason jars.

Dee Notes:
I surprised Scott and Ian with these one morning and they liked them!

video of process at link below top picture.

I used a pancake mix Scott likes

Chicken and Dumplings

image and recipe from here

I love chicken and dumplings. 

I usually start with boiling rotisserie chicken leftovers with vegetables, 

then adding the dumplings. I 'winged it' for the soup, 

then used this recipe for the dumplings. YUM!

Chicken and Dumplings 1 large broiler-fryer chicken, cut up
2 celery ribs, sliced
4 carrots, peeled and sliced
1 medium onion, diced
1 (14-1/2 oz.) cans chicken broth
2 T. dried parsley
2 t. chicken bouillon granules
1-1/2 t. salt
1/2-1 t. pepper
water

Dumplings
2 c. flour
4 t. baking powder
1 t. salt
3/4 c. milk
4 T. oil

Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
Remove chicken and let stand until cool enough to handle.
Remove skin from chicken and tear meat away from bones.
Return meat to soup; discard skin and bones.
Add more salt and pepper to taste, if desired.
Return soup to a simmer.
In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
Drop by tablespoonfuls into simmering soup.
Cover and simmer for 15 to 20 minutes.
Serve immediately.

Yield: 4 to 6 servings.

*SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 c. flour, 1 c. chicken broth, 2 t. baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.

(I didn't try these. The others were great!)

Crock Pot Pho

recipe and photo here

Erik taught us about pho, after learning about it from serving among the Hmong people in Central California. Pronounced "fuh", I also learned to love this Vietnamese Beef Noodle Soup especially on those wet and cold days here in the Northwest. Last year I went with a local Hmong lady (who helped teach Erik the language in Merced), to some Asian markets to find the ingredients. She taught us how to make it along the way. Did I write it down? no, silly me. Have I made it? yes, winged it! Ian said it wanted to have it again, so I'm checking out this recipe online. I'll try to mesh it with what I remember and hopefully enjoy it after work tomorrow, if I can get the prep work done today!

Crock Pot Pho

This is a recipe for a 6.5 quart (or larger) Crock Pot. Any smaller really isn't that great - you won't get enough stock out of it...because the beef bones are really chunky and big. The thinly sliced meat for the bowls may be easier to slice if you freeze the chunk of meat for 15 minutes prior to slicing. You really want them as thin a possible. You can also do what I do - palm your butcher a $5 bill and he'll slice the meat for you on his fancy slicing machine.
[notes from author at Steamy Kitchen. It's a pretty funny read!] 
Servings: 4

For the Pho Stock:
4 pounds beef bones*
1/2 onion
4 inch section of ginger, sliced
1 package Vietnamese Pho Spices (or as many of these spices as you have: 2 cinnamon sticks, 2 t. whole coriander, 1 t. fennel, 3 whole star anise, 3 whole cloves, 1 cardamom pod) *
9 c. water
2 1/2 T. fish sauce or to taste
1 t. sugar

For the Pho Bowls:
16 oz. fresh or dried rice noodles
1/2 lb. flank, london broil, sirloin or eye of round steak, sliced as thinly as possible.*
11 oz. Vietnamese beef balls, cut into half*

For the table:
1-2 limes, cut into wedges
fresh herbs: cilantro, Thai basil, mint
2-3 chili peppers, sliced
2 big handfuls of bean sprouts
Hoisin sauce
Sriracha hot chili sauce

1. Bring a large stockpot with water to boil over high heat. When it comes to a rolling boil, add the beef bones and boil vigourously for 10 minutes.

2. In the meantime, heat a frying pan on medium-low heat. Add the Vietnamese Pho Spices and toast until fragrant, about 2-3 minutes. Dump the spices to the empty Crock Pot or slow cooker immediately. Return frying pan to medium-high heat and add 1 tablespoon of oil. When the oil is hot, add the ginger slices and the onion half. Cook until the ginger is browned on both sides and the onion half is nicely browned and softened. Add the ginger and the onion to the Crock Pot or slow cooker.

3. When the bones have been pre-boiled, drain, discard water and rinse bones briefly to clean them. Add the bones to the Crock Pot or slow cooker. Fill the Crock Pot with fresh, clean, cool water to just 1-1/2 inches below surface, add the fish sauce and sugar. Cover and set the Crock Pot or slow cooker to cook on low for 8 hours. Taste and season with additional fish sauce if needed.

4. When you are just about ready to eat, you'll prep the rest of the ingredients for the Pho bowls. Bring a pot of water to a boil. Add the beef balls and cook until heated through, about 2 minutes. Remove the balls, keeping the water boiling and now cook the noodles according to package instructions. If you are using fresh noodles, all they need is a couple of minutes. Drain immediately.

5. Strain the stock with a fine meshed sieve. Discard the solids.

6. Line up 4 large bowls on counter. Distribute the noodles, beef balls and thin steak slices evenly amongst the bowls. Ladle the hot Pho stock into each bowl. The hot stock should cook the thin steak slices. Serve with lime wedges, fresh herbs, chili peppers, Hoisin sauce and Sriracha hot chili sauce at the table.

These were the broth ingredient packages Yia said to get.
The orange has ground spices in a little bag (two per box).

* Dee notes: 

1-When shopping for bones, this was the part that took the longest.
We went to three markets. Yia (the Hmong friend),
just kept shaking her head and saying no.
She finally settled with some beef neck bones,
but I don't think they were exactly what she wanted.
Lost in translation I expect.  We did buy flank steak.

2-When I made this last, the final tasting broth wasn't
as tasty asI remember from all the times I've had it.
I did by the spice packets at the Asian market that Yia recommended,
 but maybe the instructions in the recipe online about toasting the actually spices—which I didn't do—would make the difference.

3-I don't care for the meatballs.

4-After trying this recipe, we were underwhelmed. The broth is not as tasty as it is in the restaurant. Maybe roasting the spices instead of using the orange boxed spice packet would help a little, but it's just not beefy tasting enough. Maybe a lot more beef bones than I used (just a couple smallish ones), and cooking it for longer. Also, the flank was tough, I had boiled it in the water for the noodles, as it was a bit thicker than I expected would go from raw to cooked enough with the pho broth in our bowls. I think the only answer may be regularly going out to get pho. There is a Thai cafe going into the shopping corner closest to our house, and pho is on their menu. It was supposed to open in September. My friends and I have been waiting impatiently. Walking for Thai. MMMmmm!