Depanning a Bundt Cake

 When I first started baking bundt cakes I'd have a hard time getting the cake out of the pan without breaking or losing a chunk. It got to the point when Andy would see me get out the bundt pan and he'd say "here comes the sailor pan" because by the end I'd be swearing like a sailor.

I've refined this method over years, and I now consistently get pretty reliable results removing the cake from the pan, with no swearing.

First, use a paper towel and shortening to get a heavy coating on every surface and in every crevice of the pan. Oil spray will NOT work. Then, put a dusting of unseasoned bread crumbs on the shortening. Don't worry that the breadcrumbs will show on the cake- they will not. If you don't have breadcrumbs, a dusting of flour will work.

After the cake is done, take it out and place it on a cooling rack. Use a narrow plastic tool (plastic so it doesn't scratch your pan) to work down the sides and center tube of the pan and loosen the cake from the pan while it's still hot. I use a plastic orange peeler. A narrow rubber spatula could also work. Allow the cake to cool between 10-15 min- you want it to still be warm, but not so hot that it breaks apart when you take it out of the pan. Place a rack on the cake, and then using hot pads, flip the cake and rack over. You should hear the cake drop out of the pan. If it does not, don't jiggle it too much- you could break the cake. Instead, loosen the edges with your plastic tool again, and let it cool a couple more minutes before trying again.

The coating of breadcrumbs on shortening

Success!

Bacon Corn-Bread Stuffing

 Our favorite for Thanksgiving

Bacon Corn-Bread Stuffing

Makes 16 cups

2 loaves cornbread (I follow the recipe on the Quaker yellow corn meal package, doubling it for two loaves that I cook in 9" pie plates)

6 large celery ribs, sliced

1 lb (2 large) onions, diced

1 lb sliced bacon, diced

1/2 c chopped mixed fresh herbs such as thyme, sage, rosemary &/or marjoram, or 2 Tbsp dried mixed herbs

1 c turkey or chicken broth/stock

1/4 c reserved fat from roast turkey, or from cooking bacon, or melted butter

Preheat oven to 325. Cut cornbread loaves into cubes about 1/2-3/4" and dry on 2 large baking sheets. If your oven has convection, use it for this step. Bake for about 20 min or so, until cubes are dry and slightly browned. I often find I want to go a little longer than 20 min, and I stir the cubes a couple times while baking. 

In a large skillet (I've used a large wok for this, too), sauté diced bacon for a few minutes head start, drain a little of the bacon fat, then add celery and onions. Cook until softened, about 5 min. Add herbs and cook another min.

In a large (4 qt) greased covered casserole or dutch oven combine sautéed mix with bread cubes. At this point, it can be refrigerated up to 1 day ahead. When ready to cook, drizzle broth over stuffing and bake at 325, covered, 1 hr. Drizzle fat or butter over stuffing and bake uncovered another 30 min in the upper third of the oven. 

What remains after we devoured it on Thanksgiving 2020

Toasting the cubed bread

2021

Modifying Pants Pattern and Sewing Extra-Long Pants

 Andy wanted some new sweat pants to relax in after work, but we were having a hard time finding extra-tall pants that were not also very big around (2X-3X), so I decided to make him some. I bought cotton sweatshirt fleece at SR Harris and prewashed it.

I made a pattern by starting with a commercial lounge pants pattern and adding in a lot of length in both the leg and crotch length. 

Once adjusting the commercial pattern, I traced new patterns onto new tissue paper.

The finished pattern is ridiculously long, but will lose length with the waistband and bottom hems

They came together pretty fast. I used two rows of 3/4" elastic at the waist, and of course included pockets.

For a second pair, I shortened the waist by 1" front and back, and took in the sides a bit to lower thigh. I made them in a mi-weight French terry that will be comfortable even in warmer months.

Cast Iron Skillet Pizza

 This is not the only way to prepare pizza, but it's a nice option, especially if you want a pizza that is especially saucy or packed with toppings, as this is more contained than a flat pizza. 

Standard crust

(makes about 1 lb dough):

1 3/4 c flour

1/2 tsp salt

1/2 c plus 3 tbsp warm water

1 1/2 tsp sugar

1 1/8 tsp yeast

1 1/2 tsp olive oil

Preheat oven to 525 F, or as hot as it will go. 

(Note- you can mix crust in a food processor or with a dough hook in a mixer, or by hand with a wooden spoon). Combine flour and salt. Stir yeast and sugar into warm water, let sit 3-4 minutes then add oil. Add liquid to dry ingredients. Process or mix until dough forms a ball, then let rest for 15 min. 

Roll dough out so that it's as big as the bottom of the skillet plus up the sides slightly (10" skillet works well). Sprinkle a little cornmeal (optional) in the bottom of the skillet, then lay the dough in and pat up the slides slightly. Place skillet on the range, and heat over medium high heat until the dough starts to form bubbles and the bottom starts to firm up. Then place your sauce and toppings on the pizza and place in the hot oven for about 10-15 min until brown and bubbly.

Sourdough crust for cast iron pan-style:

3/4 c starter (can be unfed)

1 1/4 c flour

1/3 c water

1 tsp salt

Mix all ingredients and knead just a bit or use the bread hook in the KitchenAid. Put a generous amount of olive oil in the bottom of a 10" cast iron skillet and put the dough ball in, cover with plastic wrap. Let rise for several hours, then spread dough into bottom and slightly up edge of pan. Preheat oven to 550. Parbake crust about 4-5 minutes, then top and bake for an additional for 8-10 min (watch carefully). If the bottom is not brown enough, you can cook it on the range for a few minutes to brown it more.

Calico Beans

A classic, always satisfying.

Calico Beans

1/4 lb bacon, diced

1 lb ground beef

1/2 c chopped onion, about 1 small

1/4 c brown sugar (I usually use half of this, or 2 Tbsp)

1/2 c ketchup

2 Tbsp vinegar

1 Tbsp prepared mustard

1/2-1 tsp salt

1 15 oz can butter beans, drained and rinsed

1 15 oz can kidney beans, drained and rinsed

1 large can of baked beans (21-28 oz can), extra liquid slightly drained

Brown diced bacon and ground beef together, drain fat. Add diced onion until softened. Mix with all other ingredients in a large casserole and bake, covered, at 325 for about an hour.

Grandpa Snyder's Chicken Noodle Soup

 Grandpa Tom's chicken noodle soup is well loved. He's been known to make a big batch and bring it over in an ice cream bucket during times of illness, post-surgical recovery, or recent childbirth. It is so delicious and soothing, with big chunks of shredded white chicken and clear broth.

Place 6 large boneless and skinless chicken breasts in a pot and cover with water. Bring to a boil and simmer about 45-60 minutes, until the breasts are split and cooked through. Remove the meat and let cool slightly on a platter. Strain the broth and return it to the pot. Add additional liquid (about 2-4 cups water with some jarred chicken bouillon with parsley mixed in as directed) to get the volume of soup you want. Add 2 chopped onions, some chopped carrot and celery, and the shredded meat to the broth and simmer about 45-60 min. Near the end, raise the heat so the soup comes to a boil and add some egg noodles, cooking them until done (6-7 minutes). Season with salt and pepper.