Back to Blog
Today’s recipe is one I would definitely call comfort food. I have put the whole business in a crock pot after browning the steaks and onion. I find that cube steaks tend to be on the tough side and cooking them long and slow takes care of that. I also add a couple of carrots because Pa Lloyd isn’t fond of cabbage. If you are unable to find onion gravy mix, the plain beef gravy mix works.
3-4 beef cube steaks
1 Tbsp oil
1/3 cup chopped onion
2 1/2 cups water
2 envelopes onion gravy mix
2 Tbsp brown sugar
2 Tbsp white vinegar
1 tsp caraway seed
2 medium potatoes peeled and cubed
2 wedges of cabbage
In skillet brown cube steaks in oil, add onion and cook until tender, combine water, gravy mix, brown sugar, vinegar and caraway seed, pour over steak and simmer 15-20 minutes. Cook potatoes and cabbage in salted water 6-8 minutes, drain. Arrange potatoes and cabbage on platter, top with steak, pour gravy over all.
Back to Blog
A cozy Breakfast bake
It’s almost too cold out to do much of anything, so I have been cuddled up covered with two blankets, reading a good book and watching football this weekend! Today I may do some cooking so I can warm up the kitchen with the oven on.
I entertained some friends for brunch and made a new recipe I received from my friend, Jean Potter. She got it from a bed and breakfast she and her husband stayed at in Georgetown, Ohio. It can be made the night before and it’s a great dish if you are serving someone who is a vegetarian because there is no meat involved. I had thought I needed a topping of some sort, but that really isn’t needed. The apples and the brown sugar/butter mixture at the bottom of the pan makes plenty of syrup to spoon over the top of each piece of French toast.
Baily House Apple French Toast:
1 cup packed brown sugar
1/2 cup butter
2 Tbsp light corn syrup
Cook in sauce pan 4-5 minutes, until thick; pour into a 9x13 inch baking pan.
5 tart apples, peeled and sliced
1 cup whole milk
1 Tbsp vanilla
Cut one loaf of French bread into thick slices. Dip each slice into egg mixture for 15 seconds, then place on top of apples in pan. Cover and refrigerate overnight. Bake at 350 degrees for 35-40 minutes uncovered. Have a great week and stay safe and warm!
Back to Blog
Right weather for soup
The Christmas decorations are put away and the house back to normal. I love to get the decorations out before the holidays, but it’s always nice to put them away too! It looks like our winter is really here. I haven’t stuck so much as my nose out the door today and even then I need to have my “cuddle duds” on! This is the perfect weather to warm up with soup. Some friends and I were lunch guests at the home of Faye Miller last week. She served this delicious potato soup and it hit the spot!
1 lb carrots, diced
1 stalk celery with leaves, diced
1/3 cup onion, diced
4 cups water
1 1/4 tsp salt
1 1/4 tsp pepper
Cook the above ingredients until tender.
2 additional cups water
4 lbs potatoes
Cook until potatoes are fork tender.
1 can cream of celery soup
1 cup milk or half and half
4 Tbsp butter
1/2-1 lb ham, diced
Cook until heated through. You can add some dried parsley if you want.
Back to Blog
Always room for pie!
Our Maggie is glad the holidays are over! Our son John brought his 10 week old German Shepherd puppy along for their holiday overnight visit. This puppy is very playful and three times as large as our Maggie, so she was intimidated to say the least. Either I or Pa Lloyd had to hold her all the time and not just on our laps but on our shoulder - practically around our necks! The puppy had the nerve to make herself comfortable in Maggie’s bed so even though we washed her blankey after our guests left she wouldn’t go near it. We threw out the old bed and got her a new one and it’s taken a week to use it! It took her a day after they left before we didn’t have to hold her most of the time. I should say that Maggie is shy of other dogs, but this was carried to the extreme! I told our son if we had to put our Maggie in therapy we would send him the bill.
Whenever I have a family dinner, my daughter Mary requests French Silk Pie. She brought me the recipe when she was a teenager and was a guest at the home of her friend Maureen whose mom, Mary Gail Lau, had served this pie. Mary was kind enough to share her recipe. The addition of the cool whip lightens up the richness of the pie. The secret is to beat a good five minutes after the addition of each egg - that makes the pie “silky”!
French Silk Pie:
1 baked regular crust or a crumb crust such a graham cracker, chocolate crumb or shortbread crust
1 stick (1/2 cup) real butter, no substitutes
3/4 cup sugar
2 squares melted unsweetened chocolate, cooled
1 tsp vanilla
2 cups cool whip
Beat sugar and butter until light and fluffy then beat in melted chocolate, then beat in eggs one at a time beating on high at least 5 minutes after each egg, add vanilla and fold in cool whip. Pour into crust, chill at least 2 hours , best to chill overnight before serving. Have a great week!