Sayur Lodeh

There were some events that occurred simultaneously and crossed in one beautiful thing for me a couple of weeks ago.

It started when I read about food photo contest for ACMI 1st anniversary. We had to submit one or more pictures of traditional Indonesian food through the Instagram, FB or Twitter.

Just a day after that I received Deppa Tori, a traditional cookies from my sister who just came

reade more... Résuméabuiyad

Pumpkin Waffles

You may have noticed that I am on a bit of a roll

with waffles lately. This recipe also uses my 

other obsession for fall.....pumpkin!

So today I made pumpkin waffles.
After all, it's Thanksgiving week!

 Get the three bowls prepped; dry ingredients,
milk mixture, and beaten egg whites. OK, I know
there's a little bowl of melted butter too.

 Combine the dry ingredients with the milk
mixture. Stir just until combined. Don't over mix.

 Stir in the melted butter.

 Lightly fold in the egg whites.

 A little at a time.

 Batter will look like this. A bit fluffy.

 Use about 1/2 C for each waffle.

 Bake on a preheated, sprayed baker

 Serve with butter and maple syrup on
heated plates.

 Keep waffles warm in the oven on a wire rack.
Don't stack them on top of each other or
the steam will make them too soft.
Use the rack again to cool and freeze
them for about 20 minutes.

Then pop them frozen into a bag for
later toasting. I reused a bread bag.
It's the perfect size to stack my
waffles. I have quite an assortment
now handy for those rushed mornings.
Oatmeal Cinnamon,
Apple Cider and now Pumpkin.

Pumpkin Waffles

1-1/4 C flour

2 T brown sugar

2 t baking powder

1 t cinnamon

1/2 t allspice

1/2 t ginger

pinch salt

whisk dry ingredients together in a large bowl.

In another smaller bowl or 2 C measure, whisk;

2 egg yolks

1 C milk

1/2 C pumpkin

2 T butter

In another bowl beat until stiff

2 egg whites

In a custard cup melt

2 T butter

Combine the flour mixture and milk mixture.

Stir just until incorporated. Stir in the melted 
butter. Fold in the egg whites. Bake in a preheated 
and sprayed waffle baker, using about 1/2 C batter
 per waffle. Bake until golden brown.

Makes about 10 waffles. 

Enjoy!

reade more... Résuméabuiyad

Apple Cider Waffles

These apple cider waffles with cinnamon
and nutmeg will be a favorite addition
to your fall and winter breakfast menu.

They'll make your whole house smell

like a welcoming Vermont B&B in Autumn.

I love apple cider in the fall, so this 

is another way to enjoy it.

The batter mixes easily. It's

best to let waffle batter rest for

about 20 minutes. It also gives you 

time to preheat the baker and 

brew your coffee (or tea). 

Use about 1/3C scoop for each waffle.

Bake in a preheated waffle iron

Serve on warmed plates with lots of

butter and warm syrup.

And lots of freshly brewed coffee!

Apple Cider Waffles

1C flour
 1t baking powder
1/2t baking soda
1t sugar
1t cinnamon
1/2t nutmeg
1 egg, slightly beaten
3/4C apple cider
2T melted butter
Whisk dry ingredients in a bowl.
In another small bowl whisk the egg,
then add the cider and butter. 
Combine with the flour; mix well.
 Let the batter rest while you preheat
 a waffle iron and spray it with
 cooking spray. Bake according to waffle
maker instructions using about 1/3C scoop
per waffle. Remove when baked 
throughout and crisp. Serve on heated 
plates with butter and warm maple syrup. 
makes about 5-6 waffles.

Enjoy!

tip: You can double the recipe, then freeze extra
waffles flat on a cookie sheet for about 20 minutes
until stiff; then pop into a zip freezer bag.
 Just toast frozen waffles to enjoy anytime.

Links: Between Naps On The Porch,

Dwellings, Coastal Charm,

Confessions Of A Plate Addict,

A Stroll Thru Life

reade more... Résuméabuiyad

Lemon-Herb Stuffing

Lemon herb stuffing with

with mushrooms, celery, onions, 

and lots of chopped fresh parsley.

 I usually double this recipe so that I have lots 

for Thanksgiving dinner and can put several 

bags in the freezer for roast chicken dinners

 later in the year.

I use the herbed cubed stuffing in a bag.

Chop all the vegetables and begin adding them to

the pan with hot butter starting with the 

onions and celery then adding

 the sliced mushrooms. Saute for about 5 minutes.

 Stir in the seasonings.

Add the stuffing and chicken broth.

 Toss well and add a good squeeze of lemon juice.

 Lots of chopped fresh parsley is a must.

 Toss well and you're ready to stuff your bird

 or refrigerate until needed.

I love having a few of these bags of stuffing in

the freezer. They turn a roast chicken 

into the perfect Sunday dinner. 

Lemon~Herb Stuffing

Ingredients

• 1 12 oz bag Pepperidge Farm Herb Stuffing Cubes
• 1 C chopped onion, about 1 medium
• 1 C chopped celery, about 2 stalks celery,
• 1 C sliced fresh mushrooms, about 4 -oz
• 1/2 C chopped fresh parsley
• 2 t thyme
• 1/4 t salt
• 1/4 t pepper
• 1/2 stick butter
• 2 C Chicken broth (or hot water with 2t chicken bouillon or cubes)
• Juice of 1/2 large lemon about, 2 T lemon juice

Directions

Heat the butter in a large skillet until bubbly. Add vegetables and saute until tender. Add seasonings. Remove from heat. Add to the stuffing in a large bowl. Add the broth and lemon juice, add the fresh parsley tossing well. Stuff turkey cavity and nech cavity. Freeze extra stuffing in quart-size freezer bags flattened to use for your next roast chicken dinner.

Enjoy!

passed doen from Grandma Daisy

Links: No Minimalist Here,
Savvy Southern Style,
Between Naps On The Porch
Coastal Charm,
Confessions Of A Plate Addict

reade more... Résuméabuiyad

The winner of the 46th Pillsbury Bake-Off Contest is…….

Well, I didn't win the 46th Pillsbury Bake-Off but I had an amazing time!  It's so much fun meeting so many finalist.  After all the excitement and fun it's a hard to come back down to earth.  Thanks to my wonderful husband I don't have to just yet.  He gave me a consolation prize, we are spending the night at Sundra Spa (Wisconsin Dells) for some quiet time and to get my heart beating back to normal again.  As I sit here in my fluffy robe by the fire place I'll go through my pictures and give you a glimpse behind the scenes at the Bake-Off. 

I have to thank my son, Michael, as he took most of the pictures for me.    It was nice not having to worry about taking pictures with all the goings on so THANKS Michael!  Just wish he was in a few more pictures! 

It was so nice having my family with me in Vegas.  After all those three people are why I love to cook/bake!  We were picked up from the airport in Vegas style, a limo!

The Aria is a beautiful hotel!

We had a free night so we went to the show The Beatles LOVE by Cirque du Soleil.  It was fabulous!

    The next morning (Sunday) I headed up to the convention center to sign in.   

After I registered I get interviewed right away! Being in front of the camera is when my heart beats a little faster!

So cool to see my recipe and name in print.

                                                  That night we had the reception party           

with a live band,

wine and appetizers (they are on that piece of art)

                                                            and some really good food!

Bright and early Monday morning, it's Bake-Off day! After breakfast, we start to line up for the Grand March where we head to our ovens.  My oven number was #93.  Click here for a cool video on how they put the Bake-Off floor together.

Add caption

 The life-size Pillsbury Doughboy and last year's winner Christina Verrelli along with a marching band which played pots, pans and spoons started out our Grand March.   Once we are all in front of our ovens, the announcement is made, READY, SET, MAKE!!  Click here to see the Grand March.

  

Behind the oven is when I was the most calm.  We have enough ingredients to make our recipe three times and then decide which one we want to go to the judges.  We don't have to make it a third time if we are happy with the first two batches.  My first batch of Cream Puffs came out perfect so I brought them to the Judges.  We don't actually see the judges as they are behind closed doors.  My second batch also came out perfect so they were for samples.  

While you are busy cooking, reporters, food bloggers and food writers are walking the floor interviewing us.  They don't want to interrupt our cooking/baking so they are very careful and ask if you have time to talk.  TV personality Padma Lakshmi, who host Bravo's "Top Chef"series was also on the floor interviewing contestants.  I wish I could of met her as I'm a huge fan of her show "Top Chef".  I wasn't one of the lucky ones who she interviewed.

  Once I was done, I was able to look around and realized a lot of contestants were still cooking.  A few people told me later they had to make their recipe three times because the ovens didn't cook like their home ovens and they had a few issues.   
Once we are done we can walk around and taste samples.  After trying a few, I was full!  I have no idea how the judges do it!  We now had some free time to rest up before getting ready for the Dinner and Awards Ceremony.  

Champagne!  Great way to start the party!

At this point, I think, everyone is thinking….It could be me!  I know I did!  It's fun to dream!

I have to show you what they served us for dinner. It was so delicious!   

First Course - Grilled Vegetables & Pesto, Marinated Heirloom Tomatoes with Champagne Vinaigrette

 Second Course - Butternut Squash Soup with Sage Croutons

 Dual Entree - Grilled Filet of Beef and Striped Bass

Dessert - Glazed Gianduja Chocolate Bar with Vanilla Berries

Padma Lakshmi, also hosted the Dinner and Awards Ceremony.  Dinner and the entertainment was great!  Now time for the Awards.  And the winner is…..

Glori Springs of Nevada won $1 million with her 

Loaded Potato Pinwheels.

2nd Place - Sheila Suhan of Scottdale, Pa., with Easy Caprese Pizza Bake

3rd Place - Antoinette Leal of Ridgefield, Conn., with Cherry Almond Brunch Tart            

GE Innovation at Work Award - Kellie White of Valley Park, Mo., for Honey Sesame Bagels  
JIF Peanut Butter Award - Kim Doyle Wille of Carbondale, Co., for Thai Shrimp Pizza
Click here for all the recipes.

The End.  Not really!   I have one more time that I can enter and enter I will.  I already have an idea!  Who knows, maybe I'll get selected for the 47th in Nashville.  If not, I'll keep trying!

reade more... Résuméabuiyad