Shepherd's Pie Dinner

Hello Darlings,

Isn't Shepherd's Pie the ultimate vintage meal- I remember it being served pretty regularly in the cooler months. I made this one off Alton Brown's recipe. His used lamb , but I substituted beef and it was a hit! I suppose you could use turkey to make it a bit healthier in regards to fat content.

I think Donna would approve 💕

Bakery Style Blueberry Muffins

Hello Ladies! I love waking up and making a hot tin of muffins to have with my tea.  Slather rich, creamy butter on that muffin and you have yourself a slice of heaven!  This is my go to blueberry muffin recipe. Since finding this one I have never made another-IT'S THAT GOOD!

When I was a little girl I would often stay at my Aunt Sue's. She lived in the city and she loooooved to shop. We would hop the city bus, she didn't drive, and take it downtown to the big galleria where all sorts of shops were. Mid-afternoon we always stopped by Jordan Marsh Bakery and got some little sweet to go with a cup of tea or cocoa. Gave us the energy to keep shopping! Of course I was only 9, so I still had lots of energy, but that bakery had the best blueberry muffins and when I stumbled upon their recipe it brought back so many good memories of the times I spent with my Aunt.  This was the early to mid seventies so I used to be in awe of all the well-dressed ladies shopping. Women got dolled up to go out back then! Bouffant hairdo's were still in too-how I loved those...LOL!  Now I go to the store and all I see are flannel pajama bottoms and messy buns on ladies. Girls you gotta get dolled up before you leave the house! But that has nothing to do with muffins so let's jut get on to the recipe.

I hope you enjoy them-they are delicious and they also pack and freeze well.

Jordan Marsh Blueberry Muffins

Ingredients:

1/2 cup softened butter

1 cup sugar

2 eggs

2 cups flour

2 tsp baking powder

1/2 tsp salt

2 -1/2 cup blueberries (fresh or frozen)

1/2 cup milk

1 tsp vanilla

Directions:

Heat the oven to 375 degrees and line 24 muffin tins or grease 6 large Texas muffins.  Cream together the butter sugar and eggs, whip til nice and fluffy.  Add the dry ingredients to the cream mix alternating with the milk. So a little dry a little milk. Mix in the vanilla. Gently fold in the blueberries and bake for 25-30 minutes. You can sprinkle a bit of sugar on top before baking if you wish.  *If using frozen blueberries toss in a bit of flour before you add them to the mix.  Enjoy!

*This recipe is linked up with Gooseberry Patches Recipe Round-up!

HOMEMADE ITALIAN GRAVY

You might be wondering if I got the name of the post wrong, this isn't gravy this is sauce! Well, yes, and no. See, if your Italian it's gravy---the staple of the peasants my grandmother used to say and she hailed from Calabria.  But most Americans refer to it as sauce.

There was always a big pot of gravy on the stove Saturday's, simmering away for Sunday dinner. The smell of it cooking is heavenly! The meatballs and sausage were cooked right in the gravy and if Nana had a pork chop or slice of sirloin hanging around that was thrown in also.  You were also encouraged to "boon" a piece of Italian bread in that big pot too.  That's what we grew up doing, booning thick slices of fresh, crusty Italian bread in the gravy. We didn't snack on cookies or cakes, we got a bowl of gravy and bread or you had fruit.  Sadly, I know a lot of gals who can't make a pot of gravy and wouldn't consider trying with all the commercial brands on the market. I am guilty of grabbing a jar or two also, but always Classico Four Cheese; this is the closest to my grandmother's recipe as I can get.  Making a pot of gravy saves tons of money and guarantees an easy meal at your fingertips as it freezes  exceptionally well.

Hope you'll try making pasta gravy from scratch! Enoy the recipes, they are from the old country as my grandmother would say:-)

Calabrese Italian Gravy

2 -28 cans crushed tomatoes

2-28 cans tomato puree

2.5 cans of water--use the 28oz size cans for this

2-8oz can tomato paste

6 cloves garlic, chopped rough

2lbs sweet or hot sausage, cut each link into 3 pieces

1 cup red wine, cabernet or merlot

1/4 cup olive oil

4 cups parm/romano cheese grated or more if you like it cheesey

S&P to taste

2 teaspoon crushed red pepper flakes

1 tablespoon oregano

1 tablespoon basil

4 basil leaves

1/4 cup garlic powder

2 tablespoons sugar

*You can adjust spices to how you like it adding more or less. Also, for a thicker gravy add more tomato paste, for thinner use more water.  All what you like!

Preparation:

In a large stockpot heat the pan on med heat. When the pan is hot add the olive oil and the garlic and sausage quickly. *Hot pan, cold oil, foods won't stick!  Turn the temp down a bit and brown the sausage and garlic then add the wine. Don't let the garlic burn. Let simmer for 5 minutes and add the tomatoes , water and paste. Stir to combine good and add all the rest except add your cheese last. Turn the temp to med/low about 4-5 on electric and cover partially and let simmer. Now you will add the meatballs...

Meatballs:

2 lbs ground chuck/hamburger

2 lbs of ground pork or pork/veal mix

1 cup Italian flavored bread crumbs

1/4 cup dried onion flakes

2 eggs

1.5 cups milk

S&P to taste

1.5 cups Parmesan cheese

1/8 cup garlic powder

1 TBSP basil

1 TBSP oregano

1 TBSP parsley

Mix this all together. Form into balls the size you would like and drop in the pan. If your pan isn't large enough to hold all the balls you can bake some in a 350 oven for 20 minutes and add to the gravy later.   Simmer all this for about 6 hours stirring every 20-30 minutes or so. Adjust seasonings and cheese as the gravy cooks. Serve over pasta, make pizza, grinders or boon that bread in a nice bowl of gravy!!!

*After the gravy has cooled you can freeze in ziploc bags or whatever you like to store in. This is a great way to get a few meals ahead and have light cooking duty some eves.  Or, if you get called to make a meal for someone who is sick, or needs help, you can say yes with a smile and no stress:-)

 Let me know if you have any questions, be glad

 to answer them.

SOMETHING SWEET PLEASE

Yesterday was thee perfect day for blueberry picking. Cool and windy--I just loved it!  I picked 10 lbs of beautifully ripe blueberries, so I can start canning my blueberry/maple preserves.  Lydia ended up making a couple of pals so all she picked was 2 little baskets of raspberries, and I think she ate more than she picked!

I originally shared this fruit dip over at my other blog Blueberry Cottage, but I switched it up a bit and thought I would give you the improved version (in my humble opinion, of course).

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Ingredients:
1-8 oz package cream cheese
7 oz marshmallow fluff
1-8 oz container *Greek* fruit yogurt (strawberry & raspberry work really well)


Mix up all the ingredients using the whisk attachment of your mixer and keep chilled until ready to serve. Serve with bite sized fruit chunks.  Enjoy!


This post is linked up to Janelle at Comfy in the Kitchen--pay her a visit:-)

MAKING BREAKFAST SPECIAL

In my Rise & Shine post the other day I talked a bit about rising early and having a tasty breakfast ready for the family. As home keepers we have control over the mornings and how they unfold for our families.  I firmly believe starting the day pleasantly only helps set the tone for the rest of the day. 

Breakfast to me is important.  I really do find everyone's mood more pleasant and positive the mornings I am able to have a nice table set and a homemade breakfast on the table.  

A couple of ladies wrote and asked how in the world can you do from scratch dishes in the morning with youngsters around.  A bit of preplanning is how! Think fast recipes and think of food that can be made ahead and frozen or refrigerated.  I make a lot of waffles. I usually cook up a huge batch and freeze them. Then we just pull them out and toast them the same way ol' Eggo does--easy! They keep very well too, so if you make a big batch, refrigerate them and pull them out a few morns a week. I even cook big batches of sausages and either freeze or refrigerate those too.  I use a recipe from an old Betty Crocker cookbook. There are skads of recipes for waffles on the internet. Try one!

Another favorite is blueberry muffins. These muffins are to die for! Years ago the Jordan Marsh bakery was in one of the malls. My aunt would take me shopping and we would always stop by the bakery for our muffin and coffee before catching the bus home.  These are the moistest muffin 'eva!  They not only cook up easy and quick, they freeze well also.  Do give them a try and remember, with a bit of preplanning you can have lovely breakfasts ready a few days a week, too.

Jordan Marsh Blueberry Muffins

Ingredients:

1/2 cup softened butter

1 cup sugar

2 eggs

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup milk

1 tsp vanilla

2.5 cups fresh blueberries

Preheat the oven to 375 and spray muffin tin, either texas muffin size (6), or  smaller tin (12). With the smaller tin you should get 24 muffins.

In a bowl mix up the flour, baking powder, and salt. Set aside.

In a mixer mix up the butter and sugar until smooth. Add the eggs one at a time mixing well to incorporate.  

Add the dry ingredients to the wet and beat in the milk and vanilla well.  Fold in the blueberries with a spatula. Fill tins and bake for approximately 25-30 minutes. You can sprinkly the tops with a bit of sugar before baking if you wish.

*Linked up with Janelle's Feasting in Fellowship Fridays!

NATURALLY FUN PARTIES FOR KIDS

Naturally Fun Parties for kids is the newest book by Anni Daulter with Heather Fontenot. Anni is the author of the inspiring and loved books Ice Pop Joy, The Organic Family Cookbook, and Organically Raised: Conscious Cooking for Babies and Toddlers. Heather Fontenot is creator and editor of Rhythm of the Home and blogs at Shivaya Naturals.

In Naturally Fun Parties for kids both Anni and Heather welcome us into the realm of the magical in regards to children's parties.  The pages of beautiful and inspiring photos will delight, as well as spark the imagination of any party weary parent. You will want to throw a party! 

I just love that this book is not solely about birthday parties, but celebrations for children throughout the seasons. Of course, any of the party ideas can certainly be used to set the stage for a special birthday celebration.

Careful attention to menus with wholesome foods, projects using re-purposed items, and cost effectiveness are themes woven through the parties and exactly what we have come to expect from both Anni and Heather. As Lydia and I perused the pages, the Upcycle Art Party immediately caught our attention. The simple supplies, recipes such as grilled cheese with apple butter and pumpkin harvest tea bread made this Mum feel like this is a party I could pull off without pulling the hair out of my head!

Each party idea gives a complete projects and materials list, pictures of completed projects with detailed instructions, menus with a shopping list and even a timeline.The timeline is an invaluable tool to help the party hosts create a party with minimal fuss and stress. Who wouldn't love that!

Naturally Fun Parties for kids is a treasure for those loving outdoor gatherings. Who wouldn't want to meet at a U-Pick Strawberry Farm and enjoy an afternoon of jam-making together with the bounty you picked? 

Another important aspect of the book that really resonated with me was the lack of focus on consumerism and the massed produced party you can buy in a box at any local party supply store. In Naturally Fun Parties For Kids the focus is really on simple, wholesome foods and  awe of our natural world.

I am certain this book will be another well-loved,dog-eared and food stained family guide book found on our library shelf.  

So tell me, do you have any party plans this summer?

Anni Daulter is an eco-mama, professional cook, advocate for sustainable living, and author.Find her at www.bamboofamilymag.com

Heather Fontenot is a mother, writer, and editor of the online magazine Rhythm of The Home.  She is a writer of the popular blog Shivaya Naturals.

*Linked up to Raising Homemakers, Women Living Well and A Wise Woman Builds Her House.

Chilled Fruit Dreams

Saturday was typically the day delicious goodies were baked or mixed up, in anticipation of a little company for Sunday dinner and a sweet here and there to tide the family over during the week. During the week a homemaker would have some tasty dessert prepared for after dinner time. My mother remembers enormous 4 layer cakes every Sunday when they had dinner at her Grammie's house. Grammie Pratt was known for her baking capabilities and always had scrumptious desserts after a Sunday dinner of Italian favorites. This is a vintage 1950's recipe I found in an old Betty Crocker Cookbook my Nana had. A little searching around the 'ol internet has found more than a few adaptions invented. These are just the cutest little desserts ever! Wouldn't they be perfect for Easter time ? It seems alot of recipes of this era 7-Up and Cola were all the rage in desserts. I have adapted this one to be a bit more healthy than some of the ingredients called for in the original, but gals a little cool whip and marshmallows won't kill us once in awhile now will it. The original had a tad too much sugar so these are toned done alot! Can't you just picture Donna serving these up to the ladies at one of her little committe meetings!

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