Just a Sampling

In case you haven't noticed, I've been posting quite a few "larder-type" entries the past few weeks. It's not because I've sworn off cakes, pastries, breads and pies. Ah, no. Never! It's because it's harvest time here in these parts and that means storing up for the seasons to come.

The above beauties were called to "represent." I didn't grab the bottles that turned out the best; I simply grabbed the ones that were front and center in the cupboard. Who knows but what more photogenic peaches or apple slices were left behind just because they got shoved to the back of the shelf.

I've been stocking up my larder and my pantry so that we have deliciousness waiting for us throughout the winter and early spring. During the late summer, I have canned fruits, canned sauces, made jams, frozen fresh vegetables, mixed my own spices and am now in the middle of making my flavored sugars.

For the next few days, I'll go through the recipes for the remaining items I haven't yet shared.

Today we are talking about Amish Sweet Ketchup.

I'd never had it before, but after trying out a couple of recipes I found, I combined quite a few ideas and came up with one that I think is a keeper. To me, however, it doesn't taste so much like ketchup as it does a very sweet barbecue sauce or marinade. So, make some up and try it with whatever meat dish you usually sauce up or marinate. (I'm thinking it will be delish with a pork roast. As soon as the weather is cold enough to make me crave a pork roast for Sunday dinner, I'll use this sauce and let you know.)

Amish Sweet Ketchup
12 celery ribs, cut into 1/4-inch diced slices
4 medium onions, peeled and finely diced
1/2 C water
6 lbs tomatoes, quartered (I used Roma)
1/2 C + 2 Tbsp vinegar
2 C packed dark brown sugar
1 Tbsp ground allspice
1 Tbsp whole cloves
1 Tbsp celery seeds
2 tsp ground mace
1 tsp salt

Place the celery, onions and water in a medium-sized saucepan. Cover and bring to a boil over medium-high heat. Cook about 25 minutes, stirring occasionally. Vegetables should be barely soft. Meanwhile, cook the tomatoes in a large nonreactive saucepan over medium heat, partially covered, for about 25 minutes. The consistency should end up being almost like a puree. Add the cooked celery mixture and continue cooking until all vegetables are completely softened, about 15 more minutes.

Strain the mixture in small batches through a sieve. Press down firmly to extract all the liquid. Place extracted liquid into another nonreactive saucepan. Stir in the vinegar, brown sugar, and all spices. Bring to a boil. Continue boiling until mixture thickens somewhat, about 15-20 minutes. Stir often to keep mixture from sticking to the bottom of the pan.

Allow the ketchup to cool and then ladle it into jars. Ketchup can be stored in the refrigerator for up to 2 months. You can also pour the hot ketchup into hot sterilized canning jars and process using a pressure canner.

Amish Sweet Ketchup is quite thin in consistency compared to what we normally consider ketchup around these parts.

Jump to it, my friends. Autumn has come... at least to my neck of the woods. Here's proof:
The harvest will soon be over. Get your canning and storing up done.

Oh the Joy of It

Oatmeal in the morning. No, seriously. Oatmeal. Yum. Autumn has arrived here on the mountain and the air is crisp. That means we need warm starts to the morning. This is one that will get you going.

There's a story behind this recipe. The first time I made it, I added bananas in it to kind of bind it all together. Bad idea. Very. Bad. Idea. So, since then, I have tweaked it and I like the result.

Almond Joy Oatmeal
2 C rolled oats (I don't have quick oats)
3 C milk
1 C water
scant 1/2 tsp salt
2 tsp vanilla extract
1 tsp almond extract
1 Tbsp sugar
1/4 C mini semi-sweet chocolate chips
1/4 C sweetened coconut flakes
1/4 C almond slivers, toasted

4 tsp almond butter (optional)

In a medium size pan, heat the oats, milk, water, and salt over medium heat. Once the mixture begins to simmer, add the vanilla extract, almond extract, and sugar. Stir until incorporated. Pour into a serving bowl and top with the almond butter, chocolate chips, coconut flakes, and slivered almonds.

My Secret Craving

Anything Argentine. Wait... everything Argentine. There isn't a day that goes by that I don't think of Argentina at least once. The food, the music, the people, the architecture, the culture, the language. I long to go back and hear the musical lilt of Castellano spoken on the street. To walk through the neighborhoods as the patterns of the 'baldosas' (sidewalk tiles) change from house to house. To see the bright colors of the fresh fruit and vegetables in the produce shops (verdulerías). To smell the fresh breads and pastries each morning in the bakeries (panaderías).

I went to Argentina three times in my life. Added together, I lived there for two years. I would go back in a heartbeat. Half a heartbeat. It pleases me beyond measure that (thanks to my ex-husband) my children are half-Argentine. It pleases me even more that they have renewed contact with one of their paternal uncles who lives about a half-hour from my home. They are getting a glimpse into the Argentine style of life and family as they spend time with, eat meals with and simply be with him.

What fun it would be for me to travel to Buenos Aires with them now that they are young adults and introduce them to the sights, sounds, tastes and energy of that part of their heritage.

Why is all this nostalgia being related on a food blog? Well. Three simple words. Dulce. De. Leche. Nothing takes my mind back to Argentina faster than dulce de leche. Since I can't go there, I've decided to bring a little Buenos Aires into my home today. My very first day in Argentina, I was given a container of dulce de leche as a gift. I promptly went out to the neighborhood frutería and bought a couple apples and a banana. After slicing up the apple, I spread dulce de leche on each apple wedge. It was like eating a caramel apple without the stick and without the mess getting on your face. Did the same thing with the banana. Put a bit of dulce de leche on it, bit it, more dulce, another bite. Voilá... caramel-dipped banana without dipping it.

So today, I'm making dulce de leche. Yes, you can buy it in almost any latin market. In fact, about 15 miles north of me is this lovely Mercado Latino run by a Mexican family I know. (The color isn't exactly subtle, is it?)

They always stock dulce de leche, tapas for empanadas, and yerba mate (pronounced mah-tay) --the three staples of an Argentine existence -- for their Argentine customers. Normally, when I need a "tango fix", I'll go there and pick up a few familiar products. But... today, I'm staying home, spending NO cash, using what I've already got on hand, listening to my tango CDs by Carlos Gardel and Astor Piazzola and making my own dulce de leche.

Dulce de Leche
4 cups milk (I use whole milk)
2 cups sugar
1 teaspoon baking soda
1 Tablespoon vanilla extract

Pour the milk into a heavy-bottom sauce pan and bring to a boil. Add the sugar, baking soda and vanilla. Whisk to ensure the sugar dissolves completely. (You don't want gritty dulce de leche, so whisk thoroughly.) Cook on medium low until it turns into caramel. This will likely take 2-3 hours. Stir it occasionally.

You will know when it is done because it will have the delectable deep tanned color that California blondes flaunt and California redheads secretly envy. When the mixture is that beautiful deep caramel color, it is unmistakeably dulce de leche. Some people like it runny; others like it thicker (I'm a thicker girl myself). But at the very least, when you pour some onto the center of a plate, it should stay in place and not make a puddle. That's how you'll know it's ready.

Dulce de leche is extremely versatile. It can be used as a spread for toast in the morning, as a drizzle over fruits or ice cream, as a filling for pastries. It can be spread in between layers of a cake or in between cookies for a caramel-type sandwich cookie. It can be used in frosting recipes. And, amazingly, it is delicious when used to thoroughly coat and cover your fingers all the way down to the second joint... and then, straight into your mouth! Yep, the truth is out. The main purpose of fingers is to be the utensils you use to eat dulce de leche.

Adding to the Rack

The spice rack, people. The spice rack. There are so many spice and herb combinations that we pay way too much for when we buy them at the store. So many of them can be made at home. I thought I'd give you a few. Most dried spice combos will last for about six months.

Pumpkin Pie Spice
1/4 C ground cinnamon
2 Tbsp ground ginger
2 tsp ground cloves
1 tsp ground nutmeg
1/4 tsp ground cardamom


Apple Pie Spice
1/4 C ground cinnamon
1 Tbsp ground allspice
2 tsp ground nutmeg
2 tsp ground ginger
1/2 tsp ground cardamom


Garlic Salt
Three parts salt to one part garlic powder


Italian Seasoning
2 Tbsp dried oregano
2 Tbsp marjoram
2 Tbsp dried basil
2 Tbsp dried rosemary
2 Tbsp dried thyme
1 Tbsp dried sage


Taco Seasoning
2 Tbsp flour
2 Tbsp chili powder
1 Tbsp dried minced onion
4 tsp salt
2 tsp tumeric
1 1/2 tsp cayenne powder
1 tsp garlic powder
1 tsp cumin
1 tsp oregano
Use about 2 Tbsp of this mix per 1 pound of hamburger when making tacos.


Cajun Seasoning
2 tsp white pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp ground red pepper
2 tsp paprika
2 tsp black pepper


Montreal Steak Seasoning
2 Tbsp paprika
2 Tbsp freshly ground black pepper
1 1/2 Tbsp kosher salt
1 Tbsp granulated garlic
1 Tbsp granulated onion
1 Tbsp coarsely ground coriander seeds
1 Tbsp dill
1 Tbsp crushed red pepper flakes
1 tsp dried fennel

Breakfast for Dinner

Sometimes I just can't come up with a good, quick idea for dinner. I was feeling in a bit of a lazy culinary mood. Chicken wasn't floating my boat. It was too late (and still too warm) for pot roast. The pork chops weren't defrosted. And pasta? Well, let's just say Mr. Doughboy isn't exactly a pasta afficionado like I am. I decided to have my favorite meal bail me out. In case you were wondering, my favorite meal is breakfast.

Since our kitchen is still blessed with the presence of fresh peaches, I decided peach pancakes were in order. Yum! I found this recipe on Hot off the Garlic Press. (Can I just say? That's a delicious site.) She cooked hers up as waffles -- a fabulous idea -- but I didn't have time, so I did pancakes. And since it is my belief there's no such thing as too many peaches, I decided to use a peach compote along with maple syrup.


These were a big hit. As Mr. Doughboy was biting into his stack, he had a bit of a time warp and began reminiscing about early fall mornings and the peaches his mom would serve for breakfast. This recipe definitely has his stamp of approval.

The pancakes cook up so beautifully with the pieces of peach in them. I'm including a close-up shot of an unadorned pancake so you can see those tempting peach pieces just calling your name. And if you aren't into lumpy, compote type toppings, try this with peach syrup. That would be divine, I'm sure.


Sour Cream Peach Hotcakes (from Hot Off the Garlic Press)
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 peaches, peeled and diced, plus extra for serving
Maple syrup

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet or griddle over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a few pieces of diced peaches on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with hot peach compote/syrup, butter and maple syrup.

Peach Compote
5 large peaches, peeled and sliced
1/3 C granulated sugar
1/3 C brown sugar
1/4 tsp cinnamon
1 tsp butter
1 C water

Combine all ingredients in a medium saucepan. Cook over medium heat. When peaches begin to release their juices, mash them into the sauce. Continue to cook until it begins to thicken.

Note: Mr. Doughboy used just the peach compote on his pancakes. I, however, drizzled just a bit of maple syrup on top of the pancakes as well. Oh baby! It was SO GOOD.

Message to Santa

After working on this blog for almost two months, I have started to keep a running list in my head of all the kitchen gadgets I would like to have. I thought maybe, since Mrs. Santa is such a wonderful cook and baker, she likely reads lots of food blogs (including mine). I figure this is the most efficient way to get my Christmas list to my... er, I mean her jolly husband.

The Flake's Christmas Wish List
World Peace (doesn't hurt to suck up, right?)
A new lens for my camera (Canon G10)
A ceramic spoon holder to sit on the stovetop
A hot air corn popper
A Cuisinart ice cream maker (2-quart please)
Lots and lots of mismatched dessert plates (antiques, Deseret Industries bargains, single settings -- all to be used in my food porn photography collection)
Three 8x4 (not 9x5) bread loaf pans
A white cake plate (raised)
A microplane zester (sigh, drool)
A spice rack complete with empty bottles (I know just the one and have it marked at Amazon.com)
Assorted serving platters
Fat French Chef decor accessories (the little portly guys with chef hats)
My very own Flirty Apron (www.flirtyaprons.com) Well, okay, I want more than one. I want FOUR! Two for me (laundry rotation, don't ya know) and two matching little girl sizes to keep on hand for Mae and any other future granddaughters to use when we bake together. Well, hmmm... actually... I also want one for Katie, Juliann, and Rachael to have on hand at our house when they come over and help in the kitchen. You can see where this is going, right Santa? Every new girl that arrives into the family (through birth or marriage) is going to need their own Flirty Apron. Oh heck, Santa, just buy me stock in the company.

Football's A'Poppin'

College football. Oh yeah! I love it. Mr. Doughboy and I usually have season tickets to our team. But this year, well... oops, we let the deadline lapse and didn't realize it in time. When Mr. Doughboy went down to see if we could still get tickets, there were no season tickets left. We were lucky to get tickets to three of the home games, but that was it. Sad day!

So... now we're doing the TV fan thing for the games we can't see in the stadium. Last Saturday I popped some popcorn to enjoy during the game. Some Cinnamon Caramel Corn. Yum!!!

Cinnamon Caramel Corn

1/2 C butter
1 C packed brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/4 C light corn syrup
1/2 tsp baking soda

Preheat oven to 200 degrees F. Over medium heat, combine first 5 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 4 quarts popped corn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.