Within My Means

LABB Bake Sale / Salted Caramel Chocolate Bars

noreply@blogger.com (Ellen) — Mon, 30 Apr 2012 04:23:00 +0000

The LA Bread Bakers had a bake sale today to promote the passage of the Cottage Food Law. I thought I would try something new in preparation for my own bake sale I'm planning for Sponsor Claire. These Salted Caramel Chocolate Bars over at Kitchen Runway fit the bill.

Salted Caramel Chocolate Bars

(reprinted from Kitchen Runway)

Prep: 10 mins Cooking time: 30 mins Yields one 9 x 13 pan of rich goodness

Ingredients

1½ C All Purpose Flour

1½ C Quick Cooking Oats

1¼ C Light Brown Sugar

1 C Regular Butter, melted

½ tsp Cinnamon

1 tsp Baking Soda

1¼ C Semi-Sweet Chocolate Chips

1 19oz of Butterscotch Caramel topping (if you can’t find butterscotch topping – regular caramel topping is fine too. I find the 16oz jar of caramel topping works well too (mixed with 5 Tbs. of flour).

6 Tbs Flour

¼ tsp Coarse Kosher Salt or Coarse Sea Salt

Directions

Preheat oven to 350º, grease a 9×13 glass baking dish with cooking spray (make sure you get the sides too)
Combine flour, oats, sugar, butter, cinnamon and baking soda in a large mixing bowl
Press ½ of the flour and mixture into the baking dish, bake for 10 mins
Pour caramel topping into a medium size bowl and stir in the 6 Tbs. of flour
Pull baking dish from oven, sprinkle chocolate chips over warm crust, pour thicken caramel evenly over the chocolate chips (You can use an offset spatula to help spread the caramel) Sprinkle the coarse salt over the caramel topping.
Crumble the rest of the crust mixture evenly over the caramel topping. You can gently pat the crumbly crust – but do not press down. Bake for an another 20 minutes.
Let cool completely and then cut into bars. If you wish – you can sprinkle an additional tiny pinch of coarse salt on top of the crust before it cools completely.
Eat, indulge…and repeat! Ahhhhhh bliss

Pysanky Egg Dying for Easter!

noreply@blogger.com (Ellen) — Sat, 31 Mar 2012 06:22:00 +0000

This Easter I had the good fortune to learn about a Ukrainian craft technique called Pysanky. The name comes from the verb to write, as you use a stylus (called a kistka) to write with wax on the egg shell.

The eggs are first blown out through holes at each end to be hollow, so they will last indefinitely.

You start with the lightest color, usually white. Everything that you want to remain white, you cover with wax, using the kistka. Then, you dye the egg, in the next dye bath, going in progressively darker colors, and add more wax. Wherever there is wax, the dye will not be able to penetrate. This preserves the part of the design under the wax. In the end, you will have an egg with a great deal of wax on it. Then, using the side of a candle flame, you melt away the wax, revealing the colors that were protected underneath. This results in a brilliantly colored and often very intricately designed egg!

The dyes used in Pysanky are also not your traditional pills-from-a-kit variety that one buys around the Easter holiday in America. These chemical dyes are super saturated, producing noticeably more vibrant colors than regular food dyes. Because the eggs are hollow, they floated atop the dye, unlike the hard-boiled ones I had traditionally been used to, so they had to be spun on the surface of the liquid dye to achieve a uniform look.

Below is an egg from our night that is mostly covered in beeswax, and is in the later stages of dying. The beeswax tended to turn dark from the flame as it melted in the kistka -- you can see that as well on my white egg above that I had just started decorating.

As the wax is melted off of the finished egg, it's absorbed by wiping with a paper towel. The designs are revealed as if cleaning a mirror It's breathtaking to realize the final look.

Our hostess Yvonne created a lovely graphic tonal egg in blues and black that was stunning.

Here's a link to the Meetup event that I attended: http://www.meetup.com/Etsy-Mob/events/55761302/

It was my first time joining the "Etsy Mob" and the people that were there were warm and welcoming artists and teachers. I look forward to getting together with them in the future!

If you'd like to learn more about Pysanky, check out this site with instructions, sources for materials, and patterns: http://learnpysanky.com/

What are some of your favorite Easter traditions, and what are their origins? Please share by leaving a comment on my blog.

Grandma Walker's Potato Chip Cookies

noreply@blogger.com (Ellen) — Fri, 02 Mar 2012 20:12:00 +0000

Grandma Walker's potato chip cookies are in the oven! I remember her making them for us when we'd visit but this is the first time I've tried them. She always made drop cookies--I'm experimenting with the dough as a bar cookie since I have neither the counter space nor the sink/dishwasher for cookie sheets. I so hope they turn out well as I've been looking forward to them for weeks!

I'm gonna try one or two and mail at least half the pan to my mom, since this was her mother's recipe. Another reason to make them as a bar cookie--they'll fit better in a mailing box. I used sliced almonds because I had them left over from holiday baking, but any nut will do in this recipe. My grandma would've used chopped walnuts. This is one recipe where the quality and freshness of your flour really makes a difference. I only keep one kind of flour in my home--no room for lots of containers--so pretty much everything I make is made with wheat flour. Since I don't cook for a large number of people, I'm learning to scale down my baking supplies and buy smaller quantities more often. Stale flour is no good (though that wasn't my issue today). I had trouble having patience before sampling them straight out of the oven, so they were a little crumbly when cut. After putting them in the fridge to cool, they hardened up and cut quite nicely.

My friends might not know my grandma raised nine children, for long spans of time as a single parent. I love revisiting her depression-era recipes. This typed version was scanned from a cookbook put together at the retirement complex my grandma lived in for years--Round Barn Manor in Champaign IL in the early 1980s.

Potato Chip Cookies

3/4 c. Butter
1/2 c. Sugar
1 Egg Yolk
1 1/2 c. sifted Flour
1/2 c. Nuts
3/4 c. crushed Chips

Mix all together and drop on ungreased cookie sheet. Bake at 350 degrees for 12/15 minutes. Cool 1 minute and sprinkle with powdered sugar.

Valentine's Oatmeal Bar Cookies with Cherry M&Ms

noreply@blogger.com (Ellen) — Mon, 13 Feb 2012 06:21:00 +0000

At the after-Christmas sales I got some special edition Cherry Cordial M&Ms to set aside for Valentine Cookies. I wasn't sure how I was going to use them. To save time and space in my no-counter kitchen, I decided a bar cookie would be easier than drop cookies requiring multiple cookie sheets, relying on the M&Ms to make them festive.

So after an internet search for an oatmeal bar cookie recipe, I landed on one that called for Raisinets, chocolate-covered raisins. A simple substitution of my cherry candies in place of the Raisinets, and here's what I am sending out to my siblings and my folks.

I also used wheat flour, which is all that I stock in my home, and was glad to find that it didn't make the recipe too heavy.

Raisinets Oatmeal Bars

1 1/2 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup firmly packed brown sugar 3/4 cup butter or margarine, softened 1 1/2 teaspoons vanilla extract 1 large egg 1 (14-ounce) package NESTLÉ® RAISINETS® Milk Chocolate-Covered Raisins 1 3/4 cups quick or old-fashioned oats - divided use

Preheat oven to 350°F (175°C). Grease a 13 x 9-inch baking pan.
Combine flour, baking soda, cinnamon and salt in a small bowl. Beat sugar, butter and vanilla extract in a large mixing bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Raisinets and 1 1/2 cups oats. Spread into prepared baking pan. Sprinkle with remaining oats.
Bake for 18 to 20 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.

Makes 24 bars.

Recipe is the property of Nestlé®.

English Toffee Bars

noreply@blogger.com (Ellen) — Tue, 13 Dec 2011 23:53:00 +0000

For a cookie exchange this month I made a bar cookie that I've had every year but never baked myself: my mom's English Toffee Bars. It's certainly one of our traditional cookies each year, and mixing bar cookies with cutout kinds adds visual contrast. This has a shortbread base, with the layer of chocolate and toppings that would be easy to vary if you want to mix it up each time you make it. I use dark chocolate to suit my personal taste and would use cashews on top if I were making it only for myself.

English Toffee Bars

1 c. Butter
1 c. firmly packed Brown Sugar
1 egg
1 tsp. Vanilla
1/2 tsp. salt
2 c. flour
6 plain Hershey Bars
1 c. finely chopped Pecans

Cream butter and gradually add sugar, creaming until light and fluffy. Beat in the egg, then vanilla, salt, and flour. Spread cookie mixture on ungreased 10 x 15 inch jelly roll pan and bake 25-30 minutes in 350 degree oven.

When this comes out of the oven, break up the Hershey bars and set them on top of the cookies. Place back in oven a minute or two, just long enough to soften chocolate. Spread chocolate evenly over cookie crust. Sprinkle with pecans. Cut into bars when cool and chocolate has set.

If you're interested in seeing photos from the event itself, go here. The recipes are posted on various blogs with links below.

Plastic Canvas Needlepoint Pen Holders

noreply@blogger.com (Ellen) — Mon, 12 Dec 2011 00:29:00 +0000

I've made about a dozen of these pen/pencil holders for Christmas presents this year--fast, easy, and handy to have in your purse or backpack so you can always find your pen. I used a chenille yarn to make them a bit fancier. The box stitch is goes quickly so this project is fun to do while watching television or relaxing in the evening.

What quick projects are you handcrafting for the holidays this year? Please leave a comment or link on the blog! Happy holidays.

Day of the Week Kitchen Embroidery

noreply@blogger.com (Ellen) — Thu, 01 Dec 2011 22:30:00 +0000

I love the way these embroidered day-of-the-week kitchen towels were recycled as framed artwork! It sets a sunny tone and is a great way to memorialize a relative's handiwork. Whimsical bordering on the kitschy, this is a perfect fit for a dog-walking client of mine.

How do you protect embroidery to make it last through generations? Feel free to leave a comment below, or send your favorite picture to my email!

Customized Pet Carrier Purse

noreply@blogger.com (Ellen) — Mon, 07 Nov 2011 05:07:00 +0000

This cute little guy has a very inventive mom. She couldn't find a travel/carry pet bag that had the pockets she was looking for, so she bought a regular purse from the gap that was roomy enough for her little pup, cut holes, and hand stitched some plastic canvas of the type used for needlepoint or cross stitch.

The purse was lined, so she was able to insert the plastic canvas in between the layers, leaving the sheet whole for added stability. She made multiple windows on several sides and recycled an insert for the bottom from another bag that she didn't like as well. The purse she used had both handle straps and a shoulder strap, so she's able to loop the bag over one shoulder, or carry it freestyle.

I never thought to alter a purse to make it into a pet carrier. And I love the added pockets in her bag! I'll have to keep my eye out for one that would suit our needs.

Halloween Pumpkins 2011

noreply@blogger.com (Ellen) — Sun, 23 Oct 2011 22:17:00 +0000

These are my Halloween pumpkins for the year! They're made from kits I bought when I visited Underwood Family Farms earlier in the month. My house sits away from the street, and past homes have been apartments with really only a personal entrance, so I haven't really tried to decorate my doorway often in the past. I have to say, it's making the season so much fun this year!

Because I'm not carving into the pumpkins, I'm hoping they'll last longer, and draw less "critters"--both bugs and the squirrels/racoons/possums/cats that populate my neighborhood. These will also make great centerpieces if I end up hosting a Thanksgiving gathering. And they're recyclable, so I can use them again next year ~ or send them off to a friend's kids.

I think it's a great idea for a metalworker to sell at craft fairs. The small version (the ones I got) of the kits sold for around $15, with a larger version available for $30.

Recycled Needlepoint Bags

noreply@blogger.com (Ellen) — Fri, 14 Oct 2011 03:46:00 +0000

A few years ago, when my mom was cleaning out her craft cabinet, I took posession of several completed-but-unframed or old and no longer hung cross stitched projects. I pulled them out of their settings and took them to a friend who makes bags, asking her to use them as centerpieces in her creations. I then gave them back to my mom, sister, and aunts as gifts, keeping only these two for myself.

The cross stitched panel on each bag is lined with a protective layer of vinyl. My friend had free reign and picked out cute country prints to line the interior of the bag, as well as choosing the perfect upholstery print for the outside of the bag. She added grosgrain ribbon ties to the top for closure.

The two little dolls were stitched by my mom as an insert for a shelf with a heart shaped cutout, but I like having it in a bag that I can use practically on a daily basis.

The "Eat Dessert First" project is signed by my Aunt Edna, and I asked my friend who designed the bag to keep the signature.

It was fun having something personal and creative to give as gifts that year, and to see the recipients face light up as they realized the history behind the item. My mom uses her purse regularly still.

I've been stealing up finished cross stitches at thrift shops for several years, removing the frames, and setting them aside for my next wave. I'll be including some diaper bags in the mix as I've found lots of cute nursery pictures! I can't wait to see how these recycled items turn out.

Needlework Purse

noreply@blogger.com (Ellen) — Thu, 13 Oct 2011 20:15:00 +0000

I haven't had much time for crafting this year in between all the film jobs I've taken, but I'm feeling the holiday season coming and want to get back to it. My yearn for craft time has led me to look around at handmade things I've done, and soak up the inspiration to make time for myself.

Here's a purse I made a couple years ago. For several years I had a project-a-day needlework calendar that I would enjoy looking at. I finally became frustrated that I'd never made anything out of the over 600 projects I'd admired daily, so I picked one and used the pattern to make this little purse.

The stitch count is quite small, so I was glad the size of the project was limited. It took me several months to complete. And with all the work I put into it, I'm afraid to use it on a daily basis! But I do enjoy having handmade items in my home, and find the colors of this project soothing in my bedroom, where it hangs with my other purses. I'm sure the special occasion will come to break in this bag.

How have you used crafting to make practical items you touch and use daily? Please leave a comment on the blog.

An Awesome Fall Wreath

noreply@blogger.com (Ellen) — Wed, 12 Oct 2011 05:50:00 +0000

I finally took a photo of this fun fall wreath Chance & I have been passing on our walk the last few weeks.

It's delightfully simple--solid colored yarn wrapped around the entirety, with felt diamonds laid atop and held on by twine. Even the hook is handmade, by braided yarn in keeping with the wreath's colors. What a cheery way to welcome fall!

What do the most welcoming doorways you've seen lately look like? Are there any that have impressed you enough to make your own version? Please tell me about it in a comment, or post or send me a photo.

Blog Issues

noreply@blogger.com (Ellen) — Fri, 23 Sep 2011 00:57:00 +0000

I've been so busy this year, and more practical, dealing with life issues like my dog being sick and getting paperwork like taxes up to date. In August I traded in my eleven year old car, another project that required a fair amount of research. With all that going on, my blogging has been at a minimum, and this site has been on autopilot.

In three years of blogging, I've never been hacked. But for some reason, this month Google has decided this website is Satan, and brandished it with a bright red warning. When I finally sit down to get to the bottom of this issue, it seems to have melted away, only to return when I least expect it.

So if you know of a techno-"expert" fluent in Google or in Blogger, please send them my way. And if you notice a warning on my website, please bring it to my attention by dropping me a note at etrets (at) gmail (dot) com. Thanks for sticking with me.

More Good Food Pie Contest Inspiration

noreply@blogger.com (Ellen) — Mon, 19 Sep 2011 21:00:00 +0000

Here are a dozen or so fellow contestant's pies from the 3rd Annual Good Food Pie Contest that I thought were unusual, beautiful, or had some inspiring flavor combinations that would be fun to duplicate.

Doesn't this Cherry Pistachio Pie sound like a good old fashioned Depression recipe?

And you know the one with soda pop in it would pique my interest as a Pepsi descendant....

This Mushroom Forest tart was so artfully presented, and I'm sure the herbs in these Mediterranean hand pies were individually placed.

Now don't you want to run into the kitchen to bake? ;o)

What are your favorite savory or sweet baking combinations? Feel free to leave a comment on this post.

See you at next year's contest....

KCRW's 3rd Annual Good Food Pie Contest 2011 at LACMA

noreply@blogger.com (Ellen) — Mon, 19 Sep 2011 20:54:00 +0000

Once again the Annual Good Food Pie Contest has come and gone, with much anticipation and angst on my part.

This year's 3rd Annual competition again had many changes to the structure of the event. It was held at LACMA, with many family-friendly kids activities surrounding the main competition and sampling.

(the check-in line)

I planned to enter both the cream and fruit categories this year; in the cream category, a tried-and-true recipe, my mom's chocolate marble cheesecake, and in the fruit, a more experimental pie inspired by the blackberries that grew in my garden this year. I've never made a fruit pie, let alone one without following a recipe, and I've never made pie crust from scratch, so the whole thing was a risk. I half expected the fruit pie to flop in the kitchen, and thought the cheesecake would be my salvation.

A friend of mine kindly let me borrow her beautiful kitchen in her new home to bake for the competition, as I have no counter space in my tiny apartment. I enjoyed the companionship of baking in a home with my friend and her husband, chatting as I worked. Baking in the unfamiliar kitchen was lovely, and the cheesecakes were beautiful ~ until the very last step, of resting in the oven for one hour with the oven off after baking. I mistakenly turned the dial of my friend's oven over the top, instead of back the way it came, resulting in the oven being turned to broil rather than off! Goodbye went the cheesecake, at least for competition.

On the other hand, the blackberry-toasted pine nut-homegrown rosemary creation I had concocted in my head solidified in real life better than expected. I visited at least three grocery stores to find frozen blackberries, so my fruit entry was very nearly mango-rosemary pie, but emerged triumphant after the whole cheesecake fiasco. On the stovetop I simmered the fruit, water, sugar, rosemary, a touch of vanilla, and cornstarch to create the filling, along with the toasted nuts.

I made cheddar crust from scratch, inspired by one of Evan Kleiman's pie-a-day posts from the first season of pie-mania. I used a Betty Crocker basic recipe, reducing the fat (Crisco) by just a bit and adding a couple cups of grated cheddar cheese. The dough's texture rolled out nicely, but I should have made more--I was unable to get the rolled out crust to cover the entire pie pan, so couldn't properly flute the edge. Instead my pie took a rustic form, with the bottom crust folded over the top like a tart.

I had bought stencils to add an artistic flare to my garnishes on top of the pies, but by the end of the cheesecake fiasco, then having to wing my fruit pie in every way, I had forgotten to save pine nuts for garnish, and had no energy left to be particular. I etched a sand dollar into the top of the pie for venting and left it at that, a bit deflated myself.

The next morning, I was in much better spirits and pretty proud of myself for attempting something new as I headed to LACMA for the competition. I arrived early to be assured of one door prize--an Emile Henry Pie Dish was promised to the first 100 to check in. As it turns out, I was in the wrong place, and way too early besides. So I had some time for some great photographs, and got to watch the crowds entering the museum, which opened about two hours later.

I found the right place in time to be the seventh pie checked in anyway, and this year's process was quite streamlined and smooth! One part I really enjoyed about the first pie contest was everyone was in a congenial mood and there to have fun, so people talked to one another while waiting in line. As the contest has become more organized, it seems to be all business. I was done in five minutes, and really didn't get to meet anyone or see anyone else's pie before it was checked in and cut into.

LACMA was a great choice for resources--they had all the manpower necessary this year for crowd control, and space containment. The judging once again was held in private, except for the five category finalists, which were judged onstage for best in show. Volunteers cut into pies on a private dock area, and judges tasted from only one slice. I wonder if judges got the full aesthetic value of each pie's overall appearance in the judging process. I was lucky enough in the post-press to find a couple shots that showed my pie on the judging table (above, #7), before and after sampling.

However it looked, my pie tasted pretty great! Without practice, I was afraid the interior would be runny, but on sampling day, the pie filling proved to hold up, with an almost gummy-like consistency. Fine-tuning the recipe next time will involve reducing the cornstarch. The cheddar crust was definitely the way to go. More room for experimentation in the crust will be to adjust my fats--I'd like to add some butter in place of a portion of Crisco next time for better flavor.

While the judges were busy on the loading dock, the pies (minus a single piece) were transported to the big tent for display and sampling, and arranged by check-in number. In not being grouped together by class, it was hard to get a sense of how many pies you were actually competing against. I never did hear summaries of the categories. But as usual, it was fun to see the array of combinations.

Because the competition was held at LACMA, the viewing and the tasting were open to all museum patrons. This meant there was no way there could be enough pie for the entire crowd, and the event staff were constantly trying to urge the crowd through the line faster. That was the biggest drawback to this year's contest. I have no problem including friends and family of contestants that come to root on their family members, but including random passerbys made the event unmanageable. After going through all the work to bake and compete, I was dismayed to only get one or two samples so that there would be enough for everyone. And being asked to serve your own pie meant you couldn't taste anything but those immediately around you as you were too busy to roam. Just being pushed for time is an affront; the reason I compete is to get to enjoy everyone else's creation, even if it takes me more than five seconds to read the card.

The apron fashion show was an annual highlight of the competition. This year was fun, with the participants weaving down the long line of the crowd. I've worn a different one of my Grandma Walker's aprons each year, and this year's above is the last I have without repeating. Putting on her apron always makes me feel close to my late grandma; I know she's have so much fun with me at these events.

I'll post my other favorite pie combinations in a separate blog entry. I'll be looking to see what changes are made to the event next year. Hopefully it'll be a more private event. For now I'll share my pie recipe with you, and look forward to making it again next spring with my homegrown fresh blackberries.

"Black Rose" Pie

Blackberry ~ homegrown Rosemary ~ toasted Pine Nuts on Double Cheddar Crust

for Crust:
3/4 cup Crisco
2 cups all-purpose flour
4-5 Tbsp cold water
2 cups shredded cheddar cheese

for Filling:
3 bags frozen Blackberries
1 Tbsp finely minced fresh Rosemary
1 bag (about 1/4 cup) Pine Nuts, toasted
1 Tbsp Vanilla
1 1/2 Tbsp Cornstarch

Simmer filling over stove until fruit falls apart and sauce somewhat thickens. If sauce is too runny, strain out fruit, reserving liquid, and use only enough liquid to cover fruit in pie pan. Mix crust and refrigerate till cold; divide dough in half and roll two circles for top and bottom. Lay bottom in greased pie pan. Pour in filling. Cover with top crust and seal the edges. Cut slits in top crust for ventilation. Cook at 325 degrees for approx. 45 minutes or until golden.

Audrey's Chocolate Cream Pie

noreply@blogger.com (Ellen) — Mon, 05 Sep 2011 03:45:00 +0000

The best part of being home is always mom's cooking. Once again the dessert was cooked with so much anticipation that we dug right in, forgetting to take that lovely food stylized photograph. As you can see, the pie didn't suffer for attention.

This recipe comes from my Aunt Audrey via my mom. Mom says she made it often when we kids were growing up, but I didn't remember it--until I tasted it. Memories of scooping the filling out and leaving the crust on the plate flooded back. I've always been a picky eater. Luckily this is still just as good!

A two-step process is called for in the recipe, cooling the mixed ingredients before adding whipped cream. It also requires a double boiler, but my mom says she usually just places one saucepan over another one filled with water (not worrying about a tight seal between the two).

Chocolate Cream Pie

1 9 in. baked crust, regular or graham
16 lg. marshmallows
1/2 cup milk
1 lg. Hershey Bar with Almonds
1 cup whipping cream, whipped

Melt marshmallows and milk on top of double boiler. Add chocolate and stir until melted. Cool. Fold whipped cream into chocolate mixture. Chill 6 hours before serving.

Creative Ideas from the Pioneer Park Farmer's Market

noreply@blogger.com (Ellen) — Sun, 04 Sep 2011 05:39:00 +0000

I spent a great day at the farmers' market and craft fair at Pioneer Park. For once I remembered to bring a camera along to record some of my favorite ideas; for me, expos like this are a way to get some creative crafting inspiration.

These recycled~upcycled cake stands are made from vintage plates paired with crystal or brass candle holders as bases. They'd sell like hotcakes in Los Angeles at a place like the Melrose Trading Post, a weekly flea market, but I'd have to have storage space to hold them....

I loved the idea of making a display from a couple of old doors, hinged together, with grosgrain ribbon stretched between them, and clothespins to attach jewelry or cards.

The most creative idea of the day were these "Plumbers Posies" made from faucet handles painted in bright colors, with a wire stem for planting in the ground! They were selling for $10/$12 each. We do have a plumber in the family, so we'll have to experiment with our own version to give him a chuckle.

Chocolate Marble Cheesecake

noreply@blogger.com (Ellen) — Wed, 31 Aug 2011 19:10:00 +0000

The dessert that you would request for every birthday and every special event: in my family, Chocolate Marble Cheesecake is it. My mom clipped this from a newspaper, now so brittle and brown it could crumble, so it's time to reprint it here. The date is clipped off of my mom's copy, but I imagine it's from the early 1960s, when she first married.

It's normally made in a springform pan and comes out at least three inches high. But I was considering submitting it to the Good Food Pie Contest, so I practiced and photographed it in a standard pie pan. It came out wonderfully that way as well.

In the end I brought a fruit pie to the contest, but this is still up my sleeve for next year....Meanwhile, it'll be on my holiday table!

Chocolate Marble Cheesecake

1 Cup Fine Graham Cracker Crumbs
2 Tbsp Sugar
1/3 Cup Melted Butter or Margarine

3 (8 oz) packages Cream Cheese, softened
1 Cup Dairy Sour Cream
2 tsp Vanilla
3 Tbsp all-purpose Flour
3 Eggs
2 Egg yolks
1 Cup Sugar
1/4 Cup unsweetened Cocoa
1/4 Cup Sugar
1 tsp Vanilla

Combine first three ingredients and push into springform pan. Bake in a preheated 350-degree oven for 10 minutes. Cool.

In a large mixer bowl, beat together cream cheese, sour cream, and 2 tsp of vanilla until smooth. Add flour, a tablespoon at a time, blending well. Beat eggs and egg yolks in a small mixer bowl on high speed until thick and lemon-colored, about five minutes. Gradually add 1 cup sugar and beat thoroughly.

Add egg-sugar mixture to cheese mixture and blend on low speed just until combined. Reserve 2 cups batter; pour remaining batter into prepared pan. Thoroughly combine cocoa and 1/4 cup sugar. Blend into 2 cups reserved batter. Stir in 1 tsp and spoon dollops of chocolate batter on top of vanilla batter in pan. With spatula or knife, swirl gently to produce a marble effect.

Bake in a preheated 300-degree oven, 1 hour 15 minutes. Turn off oven and leave cake in oven 1 hour without opening door. Remove from oven and cool; cover & chill. Yield: about 12 servings.

Garden Update: Hibiscus Hedge

noreply@blogger.com (Ellen) — Thu, 25 Aug 2011 04:31:00 +0000

My garden project of late has been establishing a hibiscus hedge in a particular bed directly ahead of the path leading in from the gate. I've planted seven hibiscus over time, all generic or from the "half-dead" pile. I've now seen each of them bloom, and found I've lucked out with some beautiful varieties! This sunset version is high on the list:

There's a pink with a dark center that looks apricot when backlit by the sunset:

My favorite is this last, a salmon colored bloom that seems to be doubled with almost twisted petals:

When it all grows in the hedge should be easy to maintain with lots of color in all its blooms.

What's your favorite bush or hedge plant that still provides color? Thanks for your comments to this post.

Day Trip to Catalina

noreply@blogger.com (Ellen) — Thu, 25 Aug 2011 04:14:00 +0000

Did you know you can get a free round-trip pass to Catalina on your birthday, courtesy of the Catalina Express? They've even compiled a list of birthday deals and freebies available on the island.

I had a lovely day trip this week, just hanging out in the tiny town of Avalon, shopping, eating and sightseeing. My friend Annie happens to share my birthday, so she was able to join me on the same deal!

The icing on the cake for the day was seeing a seal feeding on flying fish in the water right around the boat as we pulled away.

bronze statue in town--the camera display glared so that I couldn't see the composition till I got home!

(a friendly guy joined me for lunch with a book at a cafe while Annie was off parasailing)

"the Casino" now houses a movie theater and a museum

The wall along the walkway leading to the Casino had several tile frescos depicting local history, including the Cubs Spring Training camp that was originally held on the island.

end-of-day view of Avalon

What are your favorite local daytrips? How do you like to spend your birthday? Please leave a comment on the post.

Pistachio Birthday Cake

noreply@blogger.com (Ellen) — Thu, 25 Aug 2011 03:41:00 +0000

My friend Heather has taken to baking for our friends in lieu of birthday gifts. It's an ideal solution since we all live in tiny apartments with too much "stuff," yet it makes the day special and leaves each feeling celebrated.

For my day, she made this beautiful Pistachio Cake, and enclosed the recipe as a bonus! It comes from her mother, so Heather has fond memories of this cake growing up. But it's sublimely easy to make, as the two main ingredients are a boxed yellow cake mix and a box of pistachio pudding mix.

Pistachio Cake

1 boxed yellow cake mix
1 box pistachio pudding mix
4 eggs
1/2 cup vegetable oil
1 cup club soda

Mix all ingredients together. Flour/grease a bundt pan and pour in batter. Bake at 350 degrees for 30 minutes or until done. Ice with a thick royal icing mix of powdered sugar and water.

Hillside Produce Cooperative

noreply@blogger.com (Ellen) — Mon, 22 Aug 2011 05:28:00 +0000

The Hillside Produce Cooperative has made a barterer of me. The group is a community organization that meets monthly to trade produce, flowers, and baked goods from your own backyard. The idea is to avoid waste and spread variety of local produce.

To this weekends coop, I contributed large bunches of garlic chives from my own garden, as well as a couple of squash and a few tomatoes from a friends garden, and a small colander of figs picked (with permission) from a tree around the corner from my house. The above photo shows the bounty that I got in return!

The organizer even makes a checklist, so you know exactly what's in your package when it comes back to you. My score included lemons, oranges, grapefruit, calamondin, cherry tomatoes, heirloom tomatoes, chile peppers, kumquat, green chard, chives, grapes, bay, sage, pineapple sage, tarragon, rosemary, oregano, parcel, mint, chocolate mint, lavender, a cut bella donna flower, an iris bulb, a baggie containing an almond dessert and puff guava pastry, and a slice of zucchini bread. The baked goods didn't make it into my photos, because they were eaten before I even made it to my car!

The Hillside Cooperative is just a great group of generous folks. Their website even lays out how to organize a group in your area. They've been the inspiration for groups all over the city, so there's likely to be one in your neighborhood!

(the pack of herbs in my bag)

(the cut flowers: lavender, bella donna, and an iris bulb)

(the checklist of goodness)

MorningStar Farms Meatless Loaf

noreply@blogger.com (Ellen) — Tue, 02 Aug 2011 01:59:00 +0000

I have one friend that I consider a true budget cook. She feeds both meat-eaters (her husband) and vegetarians (herself). A family tendency towards diabetes has encouraged her to educate herself about nutrition. She stretches her grocery budget as far as it can go by relying on staples and keeping a well-stocked pantry, often cooking from scratch. She's great at feeding crowds or families and handles unexpected guests (often myself) with ease.

Today she showed me how to make a vegetarian version of meatloaf, from a recipe off the MorningStar Farms website. Having grown up teaching myself to dislike the smell and taste of meat, long before "meat-like" vegetarian products were available, I'm still trying to stretch my palate to include meat subsitutes like seitan or TVP, textured vegetable protein.

I used an 8x8 dish instead of a loaf pan because it was what I had handy. I like smaller portions anyway so the shallow dish is fine with me. The beauty of this recipe is how easy it is to customize; since Heather's breadcrumbs contained Italian seasonings we left the separate spices out of our dish. And since neither of us care much for celery, we omitted that too. When I make this in my kitchen, I will add sauteed mushrooms and bell pepper.

Meatless Loaf

12 ounces MorningStar Farms® Meal Starters™ Grillers® Recipe Crumbles™

1/2 cup refrigerated egg substitute*

1 tablespoon dried parsley flakes

1 teaspoon Italian seasoning

1/2 cup fine dry bread crumbs

1 cup finely chopped onions

1/2 cup finely chopped celery

1 teaspoon vegetable oil

1/2 cup ketchup

1. In mixing bowl, combine MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES, egg substitute, parsley, Italian seasoning and bread crumbs.

2. In small saucepan cook onions and celery in oil until tender. Add to Crumbles mixture, mixing until thoroughly combined. Press into 8 x 4 x 2-inch loaf pan generously coated with cooking spray.

3. Bake at 350° F for 45 minutes. Spread ketchup over loaf. Bake at 350°F about 15 minutes more or until set.

*Note: If desired, replace egg substitute with 2 lightly beaten eggs.

Weekly Garden Update with Annuals

noreply@blogger.com (Ellen) — Sun, 17 Jul 2011 01:15:00 +0000

I planted a few annuals, mostly Petunias, in the side garden bed this last week. All told I spent $20 at the hardware store with all but one being from the "mostly dead" clearance rack ~ but they'll all do well in my yard! The Petunias were red/pink, white, and blue/purple left over from 4th of July. I usually forgo annuals as I don't like to have to re-plant each year, but these have added so much color that they've made me a convert. I also got a new sage seedling and pulled out the old because it was too woody and no longer producing much leaf; that was the "new" splurge. Then I got a beautiful tea rose that I added to the near end of the bed. I've tried several roses there and it's always been too shady or dry for them to survive, but the bed looks so abbreviated without one I'm hoping to better care for this one.

The garden from the other end, looking down toward the gate/driveway.

I've got a beautiful Amaryllis blooming right now in the center bed near the laundry. Amazing what pops up when it gets water! That bed is not reached by the watering system, so it usually founders, but being home lately I've given it more attention.

This is one of the Hibiscus I planted at the far top of the yard, viewable as you walk in from the gate. I think this will go on a Zazzle card!

Here's the bed where the Amyrillis is and where I put the Dahlia last week. The Dahlia has lots of buds but nothing open at the moment--though there are Persian Daffodils in bloom.

The Tea Rose I just put in. Small but such dainty reddish-pink blooms that I'm in love. A few other cool spots in the garden right now:

The Artichoke has a couple of globes again. I love seeing this go to seed in the summer.

The path along our fenceline has the berries overgrowing and the Canna is in full glory.

My neighbor's Bougainvilla drapes over the fence in our backyard, and my owl statue stands watch.

Tissue Paper Frame

noreply@blogger.com (Ellen) — Sun, 10 Jul 2011 23:58:00 +0000

Isn't this frame darling around this photo? I'm guessing it was made by the little boy in the picture. ;o)

It was at my vet's office. It seems to be a simple project--tissue squares mod podged around a wooden frame, and then accented with a cutout. I'm filing this away as an example for my 4-H kids.