Old German Rose Water Cookies

85.  While visiting through "Blog-Land" I found a lovely site "A Southern Daydreamer".  Susan has a beautiful blog that is filled with a variety of ideas, places to visit and beautiful pictures to enjoy!  I especially enjoyed her post, "Pink Saturday".  She featured her beautiful rose bushes, which reminded me of my grandmothers roses.  Growing up next door to my paternal grandparents was a joy.  My grandmother loved to garden and had beautiful rose bushes of many colors.  The one I particularly loved the most was her pink cabbage rose bush.  It was the most beautiful color of pink and each flower was loaded with petals, so many petals that you could not see the yellow center.  And the scent was intoxicating. Years ago, most people did not prune roses in neat square or round bushes...they allowed them to grow naturally.  This particular rose bush was huge and was intertwined with another light, whitish-pink rose.  It grew to about 7 feet high and then cascaded down growing along the ground.  It was a natural wall separating our properties but it also created a tunnel...a tunnel that I loved to climb into!  I would spread a blanket under the roses and play with my dolls, hide, play "Rose Princess", or just escape into the beauty.  I would take a rose and pull every petal off making a silky pile of pink and then scoop them up and breath in the wonderful scent.  I have been hard pressed to find a rose similar to my grandmother's rose.  Susan's rose bush is the closest I have found.

To stay with the theme "Outdoor Wednesday" I took a few pictures of roses in my backyard and in theme, baked Old German Rose Water Cookies.

Old German Rose Water Cookies

1 cup sugar

½ sup butter

1 egg yolk

1 ½ tsp vanilla

1 ½ tsp lemon extract

½ tsp baking soda

½ cup sour cream

1 ½ tsp rose water

3 cups flour

pinch of salt

Preheat oven to 325º.  Cream together butter and sugar.  Add yolk and flavorings.  Add baking soda & sour cream blending together.  Add rose water, flour and salt and stir together till dough forms.  

You do not have to chill this dough but can use it immediately.  Roll onto a lightly floured surface and cut out desired shapes with cookie cutters.   
Place on a cookie sheet lined with parchment paper.  Bake 10 minutes or till lightly browned on the bottom. 

 It is your preference if you want the cookies crispy or soft.  I baked them at 330º for 8 minutes.  They turned out perfect.  I prepared a simple icing using Rose Water for the liquid and a few drops of red food coloring for a perfect pink color.  The cookies are so

 delicious...the lemon and rose water taste just blooms in your mouth.  They are soft, delectable! (Maggie's description!) and we can't stop eating them...

I found rose water in Chelsea Market, NY, in a fabulous Italian shoppe,

 "Zia Tonia".  

❦

"A profusion of pink roses

 bending ragged in the rain 

speaks to me of all gentleness and its enduring."  

 ~The Collected Later Poems of William Carlos Williams

Orange Sour Cream Cake

84.  I love to bake bundt cakes and really get excited when I find a new baking tool or bundt pan in my travels. Some people refer to this pan as a "tube" pan.   My most favorite pan is the one I picked up in a yard sale for $1.00 while vacationing in Door County, Wisconsin.  Our dear friends, Chris and Al, invited us to join them many years ago, to spend some "RnR" time with their family.  Our oldest daughter was 3 years old, (She'll be 22 this week!).  We stayed in a little cabin next to the water, battled with a mouse who came to visit us each night, picked cherries that were in season at the time and made wild flower wreaths to sell in our craft shop when we returned home.

During a walk, the one day, we passed a yard sale with items laid on blankets and odd tables and chairs...and that's when I purchased this bundt pan.  It brings back sweet memories each time I use it!

So, today, I am making an Orange Sour Cream Cake recipe, which turned out moist and very flavorful!  I added walnuts to the batter as well.  I found this recipe on the "eating out loud" Blog.   

Orange Sour Cream Cake 
3 cups flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
8 oz. butter
1 1/2 cup sugar
3 large eggs
1 cup sour cream
1/2 cup fresh orange juice
3 tablespoons fresh orange zest & ½ cup ground walnuts

Orange Icing
1 1/4 cups powdered sugar
1 tsp. zest
2-3 tablespoons orange juice

Preheat oven to 350, prepare pans by greasing them and dusting with flour.

Cream together the sugar and butter. Slowly add the sour cream, eggs and vanilla until thoroughly combined. In a separate bowl, sift together the dry ingredients. Slowly add dry ingredients, and mix till smooth. Add orange juice and zest, mix to combine. Place into a greased and floured "bundt" or "tube" pan. Bake for about 1 hour or until cake tests done. If baking in 2 pans, bake for about 30-35 minutes or until cake tests done.

Allow cake to rest 5 minutes before removing from pan.

Let cake cool completely before drizzling Orange Icing over.

It is delightful with a cup of coffee or tea!  

"Don't wait for people to be friendly, show them how. " ~Author Unknown

Tortilla

83.  You know, those plastic bags filled with tortillas that you purchase in the grocery store.  Perfectly shaped rounds in a stack...how old are they???  Hard to say.  Even the date of expiration is hard to find on the package.  We've all purchased them, simply because they are the only tortilla's available.  Unless you live near a bakery or shop that makes them fresh daily.

Many years ago, I met a lovely friend, Bonnie, who was from Mexico.  We became fast friends because we shared a love of coffee, food and laughter.  Bonnie was a wonderful cook!  I talked her into showing me how to make tortillas and she was so gracious to share her mom's recipe.  We got together and prepared a mexican meal with all the trimmings.  Wow...what a feast!  

I still use her tortilla recipe to this day.  It is perfect every time.  They taste so delicious!

Homemade Tortilla

2¼ cups flour

¼ cup shortening (Crisco)

1 tsp salt

2 ½ tsp baking powder

1 cup warm water

flour

Place flour in a bowl and cut in shortening till crumbly.  Add salt and baking powder and stir.  Pour in warm water and mix till mixture forms into a soft dough.  Add more flour if necessary and work dough till it is no longer sticky and comes away from your hands.  Place plastic wrap over the bowl and allow the dough to rest for 15 minutes.  

Heat a cast iron pan and brush is lightly with oil to season.  

After dough has rested, break off a small golf ball size ball of dough

 and roll it in your hands and flatten.  With a generous amount of flour, begin to roll the dough in one direction, turning it and flipping it till the desired size.  Place immediately in the hot cast iron pan. The dough will begin to bubble and brown, approximately 2 or so minutes.  Flip the dough and allow the opposite side to brown and then remove to a heated plate.  Continue with the remaining dough.  

Tortillas are best eaten the same day they are made.  Next day the tortillas will have gummier texture but are still edible.

"Friendship isn't a big thing - it's a million little things."  

~Author Unknown

Pizza on the Grill

82.  "Pizza on the Grill!!!!  You can't make pizza on the grill!"  That's what a friend of mine told me the other day.  I dare to differ.  Yes, you can make pizza on the grill.  It is quick, easy, delicious and anyone can do it!

While watching Food Network the other evening, we caught the end of a segment of pizza made on the grill.   I have been wanting to do this for quite a while.  Here is my recipe:

Pizza on the Grill

1 recipe of pizza dough (my recipe here)

Divide the dough into four, six or eight pieces.  flatten dough in your hands using flour to keep dough from sticking to hands.

Place on a baking sheet.

Heat up your grill outside and set it to high.  Brush the dough rounds with olive oil.

Place dough rounds on hot grill and close the lid.  

Wait for two (2) minutes, then check to see if they are toasted.Every grill is different so work with your grill.  When they toast, flip the dough over to the other side and grill for one (1) more minute.  Remove the toasted pizza crust back to the baking sheet, toasted side up. 

Pizza Toppings

Broccoli Cheddar Pizza:

2 cups shredded cheddar cheese

2 cups fresh broccoli, chopped small

2 Tblsps onion, chopped

1 tsp garlic salt

red pepper flakes

4 Tblsp ranch dressing

On the toasted side of the crust, spread ranch dressing, red pepper flakes, sprinkle broccoli over, onion and garlic salt.  Then, top with cheddar cheese.

Grilled Chicken & Red Pepper Pizza:

2 chicken breasts, cut into long strips

1 large red sweet pepper, cut into large strips

red onion slices

1 clove garlic, minced

1 tsp garlic salt

red pepper flakes

fresh basil leaves

2 cups mozzarella cheese

1 cup ricotta cheese

1 Tblsp parmesan cheese

salt/pepper

balsamic vinegar

On toasted side of crust, spread mozzarella cheese,

 red onion, sprinkle with garlic salt and red pepper flakes.  

Place seasoned chicken and red peppers, brushed with olive oil, on a hot grill till toasted and cooked through. 

 Remove to a plate and cut into small chunks.  Stir together with minced garlic and salt and pepper.  Place on next, dividing up between the pizzas.  In a small bowl mix the ricotta cheese, parm cheese and salt and pepper.  Chop up a little fresh basil and mix in with the ricotta cheese.  Then dollop over the chicken and peppers.  Season lightly.

After you decide on your topping, place the baking sheet onto the grill.  Turn the grill to low and close the lid.  It will take approximately 5 minutes to melt the cheese and finish baking the crust.  

Remove the pan from the grill and serve immediately.

Broccoli & Cheddar Cheese Pizza

or Grilled Chicken and Red Pepper Pizza.  Ohhh it's Sooo Goood!

You can do this...try any topping you like and experiment!

"If you can't feed a hundred people,

feed just one."  

 ~  Mother Teresa

Mustard Marinade Chicken Kabobs

81.  What do you do when you have a jar of mustard that is just about empty? Make a marinade is the correct answer.

Mustard Marinade Chicken Kabobs

1 "almost empty" mustard jar, Dijon preferably

2 cloves of garlic, minced

salt and pepper

1 Tblsp chives, dried or chopped fresh

pinch of red pepper flakes

1 tsp Tarragon flakes

1 tsp garlic salt

¼ cup olive oil

¼ water

Place all ingredients in the "almost empty" mustard jar.  Shake the jar till everything is incorporated.  

Place 4 chicken breasts in a container.  Pour the marinade over the chicken.  Allow the chicken to marinade for approximately 4 hours.  

6 small wooden skewers

water

Place the wooden skewers in a container of water and allow them to soak for 10 minutes.

This will help the wood not to catch fire and burn away when grilling.

Cut the chicken into chunks and mix the marinade to cover the chicken.

Then place the chicken chunks on the wet wooden skewers.

Place on a hot grill.  Turn 3 times marinating the chicken with the remaining marinade.

Serve with rice and vegetable, or as an appetizer.

Don't find fault.  Find a remedy.  

~Henry Ford

Chicken & Biscuits Bake

80. The traditional Chicken & Biscuits is fluffy biscuits split and placed on a plate, then topped with a chicken gravy. Some recipes include vegetables in the chicken gravy, some do not. Epicurious has a Chicken and Biscuits recipe that is great!

My slight variation of Chicken & Biscuits was easy, quick and tasted just as great.

Chicken & Biscuits Bake

1 Tblsp olive oil

2 Tblsp butter

2 large carrots, peeled and diced

1 cob of corn, uncooked, cut from cob

1 cup peas, frozen or fresh

2 shallots, chopped

salt and pepper

parsley, chopped

Place oil and butter in pan and heat. Add shallots and saute 3 minutes. Add the vegetables, stir and add the remaining seasonings. Cover and simmer till vegetables are just about cooked.

4 chicken breasts

3 cups chicken stock

small shallot, peel and leave whole

salt and pepper

1 Tblsp corn starch

½ cup cold water

Place chicken, shallot and chicken stock in a saucepan. Add salt and pepper. Bring chicken to a boil. Allow chicken to cook till tender. Remove chicken, cut or tear into pieces. Bring the stock back to a boil. Mix the corn starch and cold water in a small bowl. Pour slowly into the boiling stock till it thickens to a gravy consistency. Check for seasoning.

Mix chicken back into the gravy and discard the whole shallot. Combine the vegetables with the chicken and gravy and stir all together. Pour into a 9 x 13 baking dish.

Make a batch of your favorite biscuits. Here is my Biscuit recipe. Cut biscuits and place

on top of the chicken and vegetables.

Melt 4 Tablespoons of butter and brush over top of the biscuits and sprinkle lightly with nutmeg.

Bake in a 350º oven for approximately 25-30 minutes or till the biscuits are light brown on the edges. Serve extra gravy on the side.

"There are many wonderful things that will never be done if you do not do them."

~Charles D. Gill