Friday, October 9, 2015

Caramel Sea Salt Popcorn with Pecans and Cashews Mimi's Popcorn

During the holidays, I remember my mother and my grandfather making candy and baked goods.  
I thought of this the other day when I found her recipe. 
Great gift for family and friends.
I roasted my own pecans, but this time did not roast my own cashews, I bought them without salt, but you can get them with or add your own. 

The recipe is named simply Popcorn.  It calls for oleo/margarine, but I used butter, and I added sea salt to the pecans when they were toasting in the oven.

Similar recipe: Sea Salt Caramels with Pecans

and Sweet and Salty roasted pecans


After cooking a simple sugar syrup, mix the raw pecans, they are then baked in a semi-slow oven (300 degrees to start) for five minutes, 325 degrees for 5 minutes, and then to finish, 300 degrees for eight more minutes. There are no egg whites in this recipe as in other candied pecans.

The blend is quite complimentary with cinnamon, homemade vanilla, sugar, sea salt, a smidge of cayenne pepper, a smidge of ginger. Made to order processing time 1-2 weeks.

Sunday, February 15, 2015

Just a lot of snow New England Blizzard 2015

In New England, four major binge snow storms in three weeks and record cold temperatures.
No recipes today, just wanted to put up some photos.
From Feb 14/15th snowstorm.

Wednesday, November 26, 2014

Gilchrist's Macaroons Recipe Boston, MA

I always enjoyed going to Filene's Basement in downtown Boston with my Mom when I was a young girl.  We took the MTA as it was called backed then, with my aunts. 

The sights, the sounds, the food and the good bargains found (usually clothes).  During every trip into town which was every Saturday between Thanksgiving and Christmas, we would stop at Gilchrist's and get some macaroons. 

These were the best, different than the French macarons (also good).  The Gilchrist macaroons were a light almost crispy top and soft chewy moist insides.

Here is a recipe my Mom wrote down many years ago.  I just found this today in her collection. 

1/2 lb or 1 cup almond paste
1 cup conf. sugar
3 egg whites
pinch salt
1/2 tsp vanilla
gran. sugar

Work paste and sugar with fingers until blended, add egg whites one at a time and salt & vanilla.
Put thru pastry bag with plain end on parchment paper well spaced.  Sprinkle with sugar, bake 20 min 300 degrees.  Remove sheet of paper and place on damp cloth.  Makes about 3 doz.

See also Jordan Marsh Blueberry Muffins

 Here's also the typewritten on index card

Saturday, October 25, 2014

Winter Power Soup with Kale and Cranberries

I love to make soup.  I will make soup out of anything.  But, the basics I learned from my Mom.  Today, is a very pleasant fall day with sunshine after several days of gloomy rainy days.  Tomorrow, it will get chilly and so I thought I would make a power soup. 

To make a good base/stock for beef based soups, use beef marrow bones.  I sometimes use soup bones too.  For the Kale soup, I started with beef marrow bones and cold water.  You can let the bones set in the water for up to an hour, but I didn't want to do that today. Supposedly, it extracts the flavor even more.

So, I added water to the marrow bones enough to cover over about an inch.  I used a large stock pot and three good of the bones.  You can find these in the meat section of your local grocery or supermarket.  If you are lucky to have an old-fashioned butcher close by, ask and they will get them for you.

I let this come to a boil, then turned to simmer for about two hours.  You want it to cook down which will enhance the flavor.  Then, added onions, peppers, kale and cranberries.  I will strain or put through the Foley Food Mill, as I want it for a broth.  If you want more than broth, you can add chopped cranberries, carrots, potatoes or any vegetable you would like after you strain and then cook for 45 minutes to an hour.    The cranberries I think add a nice sweet/tartness.

There is little fat, so nothing to skim off the top when cooled, but f you want to clarify, you can skim the foam as it cooks. Refrigerate overnight and what fat there is will harden at the top and you can just scoop it off and discard before heating.  The flavors will marry overnight.

Last week, I made a similar version, but with pork and cooked in the crock pot rather than the stove top.

To any of these soups, you can add to your taste about any vegetable.  I think this would work well with adding cooked rice, and perhaps cubes of squash.  For the pork soup, I used celery and brussel sprouts.  After it was done, I cooked ditalini and tubetti pasta, added it to the soup along with tomatoes.  You can use a little tomato sauce or add peeled and stewed tomatoes.  Then, I pack in mason jars in the fridge for work and/or evening suppers.  It's great to try new things on old basic recipes.  Give it a try, let us know if you have new variations. 

Thursday, October 2, 2014

Stuffed Mushrooms with Uneeda Biscuits Recipe

Oh well, I guess the Uneeda Biscuits are discontinued, but you can follow this recipe (circa 1970s) from a friend of my Aunt's. 

I think the Goya crackers might be a good substitute. Try it this year for a Thanksgiving and any night fall and winter side dish.

Wednesday, October 1, 2014

How to make sweet salty candy glazed pecans

The recipe is made using hand roasted pecans in a cast iron frying pan of course. 

Fall, Thanksgiving and Christmas DIY recipe for making gifts for family, friends and colleagues.

Friday, August 29, 2014

Market Basket is Back - Market Basket Ashland Demoulas

Market Basket is finally back! I don't know what about this story made me so emotional. The saga was heart wrenching. Maybe it's because I worked in a supermarket when I was in high school. In fact, it was in the same plaza as the Ashland Market Basket many years ago.

 I don't know. A few weeks ago, I drove by the Market Basket in Ashland and beeped my horn at the employees standing at the edge of Route 126 protesting. Waved and shouted cheerfully a big thank you.
After I drove by, it took me by surprise, but I started crying. I can't explain it really or figure out why. I felt a little silly wiping away the streaming tears alone in the car. I had not been into the store since the walkout. Like others, for about nearly six weeks had to grocery store hop all over the community. I visited Shaws, Whole Foods, Trader Joe's and Roche Brothers. I know my way around a supermarket, but the low prices and quality of food was lacking in most. However, I did treat myself to a smoothie at Whole Foods and they had very good corn. The produce at Shaw's never is up to par with Market Basket, even the fresh fruit. Roche Bros., was great one night after work when I could partake of the hot buffet. Very expensive, but for a treat was nice to not have to cook. I couldn't keep this up for many weeknight dinners. So, that's what I did, running around here and there and not getting the variety I was used to at Market Basket. There are certain products one can only get at Market Basket.

So today, two days after the Artie T deal, I ventured into the store on Pond St., Ashland. It was exciting, they had signs everywhere thanking the customers. The employees were all smiling and laughing. The customers whom I bumped into were smiling and talking to each other. Things like 'it's so good they are back' and 'I missed it so'. This is a store that is always busy, where you have to veer your shopping cart carefully so as not to hit anyone and no time to stop and chat with strangers. Today, it wasn't crowded but it was joyful! Much was stocked on the shelves, with more meats and produce to come in they say. They did have asparagus, one of my faves, so got a pound. I forgot a few things, because mostly I was just lurking around, glad to be back to a normal place and routine. Told the cashier I would be back on Sunday :-) As I walked out, thanked the store manager and he said genuinely - 'Thank you for all support'. And then, as I crossed the parking lot, I had tears in my eyes, again! Whew! Still, cannot explain why. Anyway, am glad they are back up and running. Thank you to all the employees and their dedication to Market Basket and Artie T. Unbelievable!

Thursday, May 29, 2014

Italian Anise Cookies Recipe

I used to work at an old-fashioned country store.  In the store was a bakery and the baker shared this recipe with me many years ago.  Each year at Christmas, I would end up calling her and asking her again for the recipe, since I misplaced it - repeatedly.

 I finally found the recipe on an old yellow index card.  My attempt here is so that I can share with you, but also so that I can never have to worry about where I left the index card.  These are soft and moist, just right. 

Saturday, April 5, 2014

Another Recipe for Clam Fritters New England

Another recipe from Recipes Today, a vintage cookbook from Boston, MA.
If you are from New England or were, you can never have too many old-fashioned favorites on hand.
Also, here's the clam fritter recipe, my Mom used. She served them every 4th of July.

You can see the other two posts from the same old cook book on this blog as well.

Strawberry Rhubarb Pie Recipe
Whipped Cream Cake Recipe

Old Recipe Whipped Cream Cake Boston, MA

Here's another recipe from Recipes Today and old cookbook from a Boston Hospital. 
The recipe sounds really good, have to try this so soon.  
Check out the Winston Flowers advertisement on Newbury Street with Circle 7-8096 and Kenmore 6-6863.

From the same vintage cookbook, check out Strawberry Rhubarb Pie.

Strawberry Rhubarb Pie Vintage Recipe Boston, MA

I found myself looking at an old cookbook again today.  The booklet is called Recipes for Today from The Massachusetts osteopathic Hospital Women's Association.  I can't date this, but the zip codes in the advertisements are beyond my recollection and looks like phone numbers were circle? 
(see next post)

But, there are some super recipes in the book. 
This is for Strawberry Rhubarb Pie

Sunday, March 30, 2014

Quick Shrimp Dip Recipe

Another old recipe from the 70s, but does not go out of style.  Using a can of baby shrimp, this shrimp dip recipe is quick and easy for any holiday pre-gathering.
Serve with wavy chips and/or crackers.

1 large (pkg) cream cheese
1 can shrimp
1/3 cup mayonnaise
3 Tbsp chili sauce
Minced onion (to taste)
lemon juice
1/4 tsp worcestershire sauce

That's it, just blend all together, refrigerate until serving time.  Let the flavors marry overnight
and will be even better.

Use vintage recipes and give gifts to friends and family.
 Add tags and personalize with a retro vintage style look with a black cast iron stove.