Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Monday, October 15, 2018

Grits to Glory . . . Comes Alive!


A great read



Grits to Glory
A book about the history of Southern Food
Not a cookbook!

Written by:


Joe Johnston
(whose other claim to fame is being part of the marketing team
that came up with McDonald's Happy Meal!)

Yesterday, Joe was in Nevada
at the Bushwhacker Museum
And not only did I get to meet him and hear his talk
But I got to cook and serve some Southern food
to the 50 plus guests attending his "lecture"

But, of course, I didn't do it alone . . . 


My partner in crime, friend Shirley Ann

We said yes, eons ago and spent part of the summer coming up with a menu
after reading the book
Shirley Ann, however, is the Southern part of our duo
(although being raised in Missouri "Southern" food did make it's way to our table
often -- but I'm not the expert)

First,


We got to hear Joe
he was an entertaining speaker
And there were door prizes
(like Lodge skillets and cookbooks)
Which, of course, I didn't win . . . I never do
But I'm used to that by now!

And after, we served a taste of the south to the attendees
of the program


A menu  -- of course -- we wanted our guests to know what we were serving

Shirley Ann and I divided up the duties
Each of us made two things
one sweet and one savory --
Mine were:



Pecan tassies
(Because pies were a big part of Southern cuisine and as everyone knows
if you go to an open house, a sip n see or a shower, pecan tassies always seem to be on the menu!)



 Ham biscuits
(because when you think of Southern food, the first thing you think of is biscuits --
the second is gravy!)
Mini biscuits filled with ham and spread with Aunt Ruie's mustard
(friend Sally's aunt's recipe)

The plate:


Shirley Ann made the smoked Gouda grits and the coconut cake.    Which complimented the tassies and the biscuits perfectly.      


It wasn't a buffet but rather a plate with tastes of all four items.
And we had a big crowd!

We also served Southern sweet tea and Cafe Du Monde coffee
(for drinks had to be southern as well!)

And we had a handout of the recipes.

Many of our guests who swore they did not like grits came back for seconds --
but it is a superb cheesy grits recipe and the smoked gouda takes it over the top!

We made a few extras and so put out a platter with tassies and biscuits on it and gave seconds on the cocoanut cake.

But the best part of the day . . . 



Was that Joe signed my very worn copy of Grits to Glory


Me with my book and Joe with.a plate of Southern food!

I think Joe enjoyed Nevada's hospitality
and the crowd was certainly warm and welcoming!

It was a fun day . . . but any day when I get to cook and share my cooking
is a fun day!

The Recipes:

CREAM BISCUITS

2 cups self rising flour
1 1/2 c. cream

Mix together until a soft dough is formed.     Pat out onto a cutting board and cut with biscuit cutter.   Place on uncreased cookie sheet and bake in a preheated 400 degree oven about 12 to 15 minutes.


SMOKED GOUDA GRITS

 heat 3/4 stick butter, 3 cups of milk and a good pinch of salt in a saucepan.   When it comes just to the boil add 3/4 cup quick cooking grits.    Stir constantly until it thickens.    Add cheese (the original recipe calls for gruyere but we like Smoked Gouda)    The original recipe calls for 4 ounces, I just put in what I like . . . and a dash or two of Tabasco and 1/2 t. garlic powder.      Pour into a buttered casserole.  
Bake in a 350 oven for 15 to 30 minutes (until it's set)    If you want a brown crust you can run it under the broiler.     

NOTE:   You can use whatever cheese you like.

SHIRLEY ANN'S SOUTHERN COCONUT CAKE

 
Ingredients:  1 White cake mix
                    1 can Coco Lopez
                    1 tube Cool Whip - Regular or creamy
                    Coconut


 White cake mix (make as directed using only egg whites) then add 1 cup coconut and stir well.   Pour into 9 x 13 pan

Let cool  - Poke holes in cake. Pour 1 can Coco Lopez over top of cake

Put in refrigerator over night

When ready to serve mix l tube cool whip and 1 cup coconut (can add more to thicken) - mix well and put over top of cake.

KEEP REFRIGERATED 

PECAN TASSIES

1/2 c. butter, softened
3 ounces cream cheese, softened
1 c. flour

Filling:
1 large egg
3/4 c. packed brown sugar
1 T. butter, softened
1 t. vanilla
dash salt
2/3 c. finely chopped pecans, divided

In small bowl, beat butter and cream cheese until smooth; gradually beat in flour.    Refrigerate, covered 1 hour or until firm enough to roll.

Preheat oven to 375.    Shape dough into 1 inch balls; press evenly onto bottoms and sides of greased mini muffin cups.

For filling:   In a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended.   Stir in 1/3 c. pecans; spoon into pastries.    Sprinkle with remaining pecans.

Bake 20 - 25 minutes or until edges are golden and filling is puffed.    Cool in pans 2 minutes.   Remove to wire racks to cool.



Friday, October 12, 2018

The Columbus Day Rite


As night turns to day, 
on Columbus Day
the houseplants come inside for the winter

The reason?    
It's still warm outside and they can get used to the lower light before the
drying heat comes on.
Oh, there's been a few years that we've had to rush them inside before Columbus Day
as temperatures plummeted
But I must admit that is rare

I like the summer house --
it's bareness with very little greenery inside
(the violets and my Mother's beefsteak begonia)

But I also like the house come fall
When the plants come inside!


My 11 year old Christmas cactus
It's white
It does like that spot
Bought for the breakfast room table the year we built the breakfast room
It definitely has outgrown that tabletop!


I always think of this as Becky's Christmas cactus
Given to me by friend Becky
It has grown leaps and bounds
It was one of those tiny little things that grocery stores sell --
It's a real plant now!


I like the touch of green
It takes the house seem more alive!


An Easter cactus
Bought because every bed and breakfast had them when we took a Lenten trip to Germany one year
And I'd never seen one here!
It came from Sam's and although it bloomed when I bought it -- it didn't the following year!
Will it bloom next spring?


The big leaf Boston type fern
I'm not sure what it's called
But I've had it a while which is more than I can say about
any Boston I've bought
It's shaping into a pretty fern
Thanks to being on the porch all summer


For last year it was a bit lopsided
as Husband Jim put it on the baker's rack on the patio
And it grew out but the backside didn't!
There wasn't room!


And one of the reasons we have all the doors in the breakfast room
For the plants!
The Calamonda orange (bought in 2003), the Meyer Lemon (not old and this year we'll get a lemon or two -- I can't say that every year)
And the Christmas cactus that Jim got me for our anniversary last year
It was so thoughtful of him!

And it is a busy day for not only do I haul all of those pots in
But I also haul all the plant stands up
(for they summer in the basement)
And I haul all of the porch stands down!

Since most holidays are associated with food at Linderhof,
Columbus Day is no exception


It's meatballs and spaghetti!

And tonight . . . 


The first fire of fall!

Tuesday, October 9, 2018

The Princess and The Mouse

 A rite of October are the Halloween costumes
From Lucy's second Halloween
when I made a Little Red Riding Costume
to Piper's first
when she was the White Rabbit to Lucy's Alice in Wonderland
it is a Labor of Love

And in September, I got "the call"
Piper, smiling saying
"I want to be Minnie Mouse"
and
Lucy, very serious
"I want a pink and purple Princess dress, with a pink and purple crown, a gold wand and pink and purple necklaces"

The Princess Story:

I figured that she had an idea in her mind of what her dress should look like
and I wanted to please her,
so I sent her photos of patterns



This one
Which was rejected


And this one
Which was rejected as well


And the final choice
Another rejection!

I decided I would make her a Princess dress
and if she didn't like it, well . . . those things happen!


My plan -- drawn on a paper towel


Material -- all pinks and purples and shimmer and glitter


The dining room table
Is the perfect cutting table for sewing projects


And the dress starts to take shape

It's a two piece, actually


The top layer -- all shimmer pink with gold trim worthy of a Princess
and a sparkly net skirt


To go over your basic Princess dress
of purple and pink


Satin and sparkles and glitter
What every Princess dress should be made of!

And a Princess isn't a Princess without a crown
But alas, no pink and purple crown but rather a gold one!


Gold paint, spray glue and glitter transform an ordinary silver crown into a glittery gold one


The wand gets the same treatment


And I really should learn to wear gloves when I have to hold the object being spray painted!


It's all done and was mailed this morning
It should get there Thursday
It's as "The Princess" requested -- a pink and purple Princess dress, a gold crown and gold wand and pink and purple necklaces (I threw in some gold ones too)
(The necklaces were stolen from my Mardi Gras beads stash)
I hope "The Princess" is pleased!

The Mouse Story:

Ah, the Mouse was much more simple
A simple dress of red cotton with white dots


(Using the same pattern that we made Lucy's Little Red Riding Hood From)


And it's done -- all but the handwork!


I put big white buttons on the front
(I noticed that often "Mice" have big buttons)
And because all I had for Piper was a dress, I got the Minnie Mouse container
for her candy.
The bow was pink and so I cut out a bow from leftover dress fabric and glued it to the pail.
There is more, shoes and white gloves and black tights and a long sleeve black shirt
and ears -- oh, yes ears with red bows with white polka dots
(I had made those earlier and they were in Minnesota)

I know the Mouse will be pleased!

Friday, September 28, 2018

Cookbook Book Club September - Pioneer Woman


Rita was hostess and selected Pioneer Woman as the Chef for September
(And after we all ogled Rita's new pantry . . . . )
We had a wonderful dinner


It seems as if we all had at least one Pioneer Woman cookbook
and we brought them -- in fact, we had three copies of her first cookbook, Pioneer Woman Cooks
She definitely is popular among our group

Our menu
(and once again the Pot Luck Gods smiled on us -- as you'll see no duplicates
and the meal is as balanced as if we'd planned it!)

WHISKY PEACH BBQ CHICKEN


RITA'S
choice for the entree
We all thought it delicious!
(as did her husband -- she did a trial run one night for dinner!)

https://thepioneerwoman.com/cooking/peach-whiskey-barbecue-chicken/


CREAMY MASHED POTATOES


RITA
 prepared a second dish for mashed potatoes were supposed to go with the chicken
I agree -- they were perfect!

 https://thepioneerwoman.com/cooking/delicious_creamy_mashed_potatoes/


CURRY RICE


ANGELA
brought this wonderful side -- just enough curry for flavor
and the sweetness of raisins -- it too was perfect with the chicken!


WHISKY GLAZED CARROTS


MICHELLE
 had vegetable and brought these delicious carrots
(And with this recipe we decided that The Pioneer Woman was not a tea totaler!)

https://thepioneerwoman.com/cooking/whiskey-glazed-carrots-major-league-yum/


GREEN BEAN CASSEROLE


DONNA 
brought this because it was NOT your typical Thanksgiving Green Bean Casserole.    It was delicious and I would definitely make it for a buffet dinner

https://thepioneerwoman.com/cooking/green-bean-casserole/


PEA SALAD


 BELYNDA
who wasn't there sent this anyway.     It's old fashioned pea salad updated according to Michelle with sour cream instead of mayo, but she thought it a bit "dry" and so added some more mayo before she brought it last night

https://thepioneerwoman.com/?s=pea+salad


OLIVE CHEESE BREAD


RHONDA
brought this actually as an appetizer but we ate it as a bread
She "doctored" up part of it with garlic and Cajun seasoning but we liked it just the way it was!  I know I ate THREE pieces and everyone had more than one!
And Monday I have to take a snack and I'm definitely making this!

https://thepioneerwoman.com/cooking/olive_cheese_br/



Nothing like a plate of Pioneer Woman dishes:


We all agreed that she was comfortable to cook from, her tastes and recipes were definitely midwest, her recipes definitely had ingredients that we could find in our little town, and they were not complicated

Several of us watch her every week and I think everyone had at least ONE of her cookbooks . . . and some of us had ALL of them!

But a meal is not complete without desserts!


And we had a nice selection!

BRANDY SNAPS


SARA
brought these brandy snaps which were delicious
and so pretty and elegant!

 https://thepioneerwoman.com/cooking/brandy-snaps/


APPLE DUMPLINGS


 SARA
was the overachiever this month.     She had a hard time deciding between
four recipes and finally settled on two.
As she said, one had new techniques (the snaps) while the other was super easy (the dumplings)
We all agreed both were good!

https://thepioneerwoman.com/cooking/apple_dumplings/


CARAMEL APPLE PIE


I brought this pie.     I decided that I would make a pie and this appealed to me.
It's apple without the apple pie spices -- just apple, sugar, crunchy topping and caramel
It was good . . . and rich
And Husband Jim was glad that there were 3 desserts and small pieces for I brought the last two slivers home for him!

https://thepioneerwoman.com/cooking/scrumptous-and_i_do_mean_scrumptous-apple_pie/


Pioneer Woman was a great choice for Cookbook Book Club
We all enjoyed the meal and several of us have been to Pawhuska and her restaurant and Merchantile.
Stories of those trips were shared with those of us who have not been there.
We also decided that next year we would do a Cookbook Book Club Road Trip to
visit Pioneer Woman!

Next month it's Ina Garten
And she has a new cookbook that will come out on the Tuesday before our meeting on Thursday!