“Blog a Day” Foodie Challenge Day one
June 21 2015
Today is Fathers Day. I tried to start the day right today, but had a little bit of a bumpy morning. I tried to get coffee served on time and I ended up making a later breakfast of Krusteaz belgian waffles in the waffle maker.
Its the 2nd week of having food this month, I say. In our house we do not get our food stamps until the 10th of the month, so I see the month as a little askew. I know that the 10-17th we will have our best week of cooking all month, and the 17-24 the 2nd best week and so forth. I realize things are bad when I resort to waffles for breakfast. We must have had a great first week this month because I am down to the frozen cooking packages of bacon and we are out of the small frozen packages I make of breakfast sausage. So I made waffles. And not in a good mood either, but feeding everyone makes me feel better, even if I cannot eat that waffle mix.
Smelling those particular waffles cooking always reminds me of cupcakes though, I am not sure why. Maybe its the fluffy way the krusteaz waffles come out of the iron. They just remind me of cupcakes, and they smell so good while cooking. I took the time while everyone was eating them and doing other things to throw together some “ Fathers Day cupcakes”. Taking inspiration from the waffles and some of the waffle flour, and using the last of the meringue I had leftover from making pies yesterday.
Here’s the ingredients I used but I dare to say this is the only time I have made these thus posting the recipe could be bad, for it worked for me and it may not work for you,.. lots of variables go into cooking and especially baking so bare with me as I make up crazy recipes as I learn how to cook.
“Fathers Day Cupcakes”
1 ½ cup flour
1 cup Krusteaz Belgian waffle flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons cocoa
1 tbs vanilla extract
1/3 cup shortening
2/3 cup sugar (you can cut this down to ½ cup or less, depending on your taste)
Fold into batter:
3-4 whipped egg whites (meringue)
mix dry. Mix wet. Mix wet with dry well. Fold in egg whites. Pour into cups 2/3 high and bake until toothpick inserted comes out clean. About 15 min on 350 degrees.
And this was just my morning. Before making those I took out the last pie crust dough out of my ridiculously cold fridge to defrost a bit, cause it was hard as a rock. I am waiting for that to roll into some kind of rhubarb-strawberry treat and may not do a pie, cause I am staring at most of yesterdays pies not eaten in front of me.. we have mostly blueberry left. And cupcakes, so even though I baked on a whim, I still need to use the ingredients I defrosted to bake some more.
I am also planning a Fathers Day BBQ dinner for my man, I am steaming some peeled red potatoes now for my best whipped mashed potatoes in the world and gunna chop some carrots for some maple glaze-carrot roast, and also defrosting-boiling some bone in pork chops to bbq in a few. Its getting late so I will finish this after dinner.
Its now after dinner and boy did I cook a lot. I made BBQ slow cooked pork out of schwans butcher cut -bone in packages of pork chops, by slow cooking them in BBQ sauce in my casserole dish in the oven, they stay moist and everyone loves the slow cooked affect. I also baked some carrots in a cast iron with a little bit of water and some maple syrup. After steaming the red potatoes in my rice cooker, I added some butter and half and half, salt and pepper and whipped it to perfection. Whipped steamed potatoes are better then boiled and mashed any day. And my family loves them so much!
I also made a strawberry- Rhubarb streusel topped pie. I cooked the rest of my frozen schwans strawberries with the stalk of rhubarb that I got from the food bank on Friday. I cooked them down until they were mushy with some sugar. Added some corn starch and stirred the lumps out. I rolled out my pie crust that took forever to defrost, and put it into my new tart pan. My neighbor just gave it to me. I added the cooked strawberry mix into the pie crust and folded over the sides. I added some streusel that I had saved from another recipe, and baked until the pie crust sides started to crack and look golden. Thankfully I was able to make this pie at the same time and temperature as the pork and carrots. While that all cooked I made some buttercream frosting for the fathers day cupcakes.
Easy Butter-cream frosting:
Cream melted butter and powdered sugar ( amounts depend on how much you need), if too dry add some half and half, if too wet add some corn starch.
And now to get to the ice cream. Yesterday I made a batch of sweetened condensed milk, with about a ½ a quart of half and half, some sugar, a dash of vanilla extract, and a lot of butter. I reduced the mix in a sauce pan until It was half the size I started with. I saved some and used the rest to make creamy vanilla ice cream.
I also had some ripe plums from the food bank and a few tangerines, I poached the plums chopped in some boiling simple syrup and then blended it up with some oranges in the blender. I saved some of this mix for a unique summer flavor for the ice cream.
Combined with some leftover meringue from making strawberry and blueberry meringue pie yesterday, I managed to make an incredible ice cream.
Without an ice cream maker!
No Churn Plum-Orange Ice Cream
4 cups sweetened condensed milk
2 cups soft peak meringue (egg whites)
Fruit flavor about 1 cup frozen
Combine fruit flavor and condensed milk, whip until foamy with bubbles. Add soft peak meringue and whip until bubbles are through out. Put into a freezer container and cover and freeze overnight. Makes about a quart of ice cream.