Happy Famers' Market Week!

Hi Cake & Pickles Fans
Happy Farmers' Market Week!  Here's the big long URL from the FDA http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5092189

Check out the FDA website for additional information about farmer's markets http://www.ams.usda.gov/AMSv1.0/farmersmarkets

To locate a farmers' market in your area visit the "Farmers Markets Search" page at http://search.ams.usda.gov/farmersmarkets/Accessible.aspx

I've been cooking with my veggies from our Chesapeake Farmers' Market
Here's my recipe for roasted grape tomatoes with pasta
1 medium onion, chopped
3 cloves of garlic, finely chopped or pressed
1 tablespoon of olive oil
1 cup of grape tomatoes, cut in half
1 teaspoon of fresh basil, chopped* optional
1 teaspoon of fresh parsley chopped*optional (in my case if I remember! same goes for basil!)
1/2  lb penne pasta* whole wheat is a great healthy option
2 tablespoons of feta cheese* for those of you lucky ducks who can still eat cheese!

Pre-heat your oven to 275 degrees F.Oil a jelly roll pan with the olive oil.  Spread the chopped onion, pressed or finely chopped garlic and tomatoes on the pan and roast at 275 degrees F for 30-
40 minutes.  Checking to make sure it doesn't burn!

Prepare pasta as directed.

You can mix the onions, garlic and tomatoes into the pasta or put the pasta in 2 bowls and sprinkle cheese and herbs on top.  If you are a pepper fan go ahead and put some on. 

This recipe made 2 servings for grown ups.  We were hungry though!! 

May your weekend be all cake and no pickles - unless it's the eating kind!
Ruth

Veggies from the Local Farmers' Market

Hi Cakes & Pickles Fans
Think about the best meals you have had so far... bet it was fresh food right??
I had a shopping adventure over the weekend at the Chesapeake Farmers' Market (http://www.chesapeake.va.us/services/depart/agricul/farmers-market.shtml)
It was great!  Check out the photo below of  the veggies.  It's wonderful to support local farmers!
(Must admit the I thought about the subtitle for my cook book - "How to kill your husband with shortening and sugar"!  The recipes from Grammie's cook book ain't health food eh!  What's life though without a homebaked treat?!)

The plan for the acorn squash, sweet potatoes and tomatoes are to roast them.  Will let you know how that goes eh!

Don't you just love the shape of the acorn squash?!  I'd love to have one cast in bronze - it could be used for a table decoration, garden ornament, paperweight or maybe a weapon (well, let's hope not!)

May your week be all cake with no pickles unless it's the eating kind!


(See the loose tomato?  There's a loose one in every crowd eh!)

A Couple Pickels & Some Oatmeal

Hi Cakes & Pickles fans!
Happy belated Independence Day & Canada Day eh!
I've had 2 pickles lately - that rotten summer cold that's going around - even my teeth hurt!
According to my internet provider my evil twin Skippy called in and asked to cut off our phone and internet connection.
It's nice to be back with you all and probably best not to blog while under the influence of cold medicine!

On to the cake - in this case oatmeal! 
You know how when you go to the gas station there's 3 flavors of gas - regular, mid-grade and high-test?  Oatmeal to me is high-test food - it fills you up and fuels my morning.  Here's my reciepe for overnight sweet blueberry oatmeal.

1 cup old fashioned oatmeal
1 cup of milk (I used vanilla soy.  If you use regular milk/ skim/ lowfat consider adding a teaspoon of vanilla)
1/3 cup of frozen blueberries (you can use fresh too!)
1 teaspoon of maple syrup
1/4 teaspoon of ground cinnamon

mix the ingredients together.  I like using a glass bowl that has a lid since your next step is to put it in the refrigerator.  So put a lid on it eh!  Magic happens when flavors have a chance to "marry". 
In the morning pop it in the microwave for about 2 minutes (until is heated through).  If you like add a bit more milk 1/3 cup works and enjoy! 

May your week be all cake and no pickles - unless it's the kind you eat!

Some Days There Are Pickles

Yesterday I got myself in a pickle!
I was in the process of fixing dinner and some how the mustard jar flew from my hand and got perfectly stuck in the sink. I am very talented like that - testing the laws of physics and sometimes chemistry!
My "garcon" came to my rescue and got the jar out.  I was told "try not to do that again!"  (Like I did that on purpose?!)  My evil plan now is to see what happens if I play a peanut butter sandwich in the VCR and a slice of cheese in the CD player!  It's always good to have goals and keep your "garcon" on his toes!

Mustard for Apples Mustard Recipe
1 tablespoon of prepared mustard - I used a prepared whole grain dijon mustard
1/2 teaspoon of cinnamon
grind of pepper
If you feel like a pinch of brown sugar - go for that too!

Mix ingredients and dip your apple slices, put on your ham sandwich etc.  Enjoy!

May your week be cake and avoid pickles - unless it's the kind you eat!

Cakes & Pickles - The Journey Begins

Hi my name is Ruthie & welcome to my first blog!  Suit up (find your apron eh) and join me on journey to publish my first cookbook "Cakes & Pickles"! 

In the summer of 2010 I went home for a vacation.  My parents and I were cleaning out keepsakes from my childhood when I was given my grandmother's hand written cookbook from the 1950s.   I thought I would share some of the recipes from that book with you all - along with some of my own. 

Enjoy this recipe for "Dream Squares"  from grammie's recipe book

Bottom -
1/2 cup of butter (sweet cream & salted)
1/2 cup icing sugar
1    cup flour

1.  Preheat oven to 350 degrees F. Grease a 9-inch square baking pan.
2.  Mix the above 3 ingredients in a mixing bowl.  It should look a bit lumpy and bumpy not so smooth.  Spread evenly onto your greased pan. 
3. Bake for 10 - 15 minutes

For the topping
2 tablespoons of butter (sweet cream & salted)
2 eggs
1/2 cup cocanut
1 cup brown sugar
1 cup walnuts
1 teaspoon of vanilla extract

1.  Coarsley chop the walnuts or you can use the ones that are chopped up already.
2.  Mix the ingredients for the top and spread evenly over the bottom.
3.  Bake at 325 degrees F until golden brown 30 -35 minutes (how gooey do you like 'em?!)
4.  Remove from pan and let cool - enjoy! (They taste better than they look)

May your week be all cake with no pickles (unless it's just to eat one!)