Birds On the Hill - Bird Cakes

I enjoy my birds year round...in late spring the hummingbirds show up, flickers & honking geese.  I feed them through spring.  Living on the top of a PA hill we have lot's of berries and natural food so once the worms come out of the ground and bugs start flying, I take a break.  I won the prize last year when I saw a Scarlet Tananger in our woods.  I forgot where I was for a moment...some exotic island maybe, with his bright red body and black wings....
Once Fall arrives and the last of the geese v formations leave, I start back up.   I use the beautiful bittersweet berries that decorated my Thanksgiving table for perches on my feeders.  Not only is it beautiful, but by Winter's end they have cleaned the branches.  Thought I'd share a few pictures from my front porch.

Here is a terrific recipe my Mom shared with me (I believe found in Birds & Blooms). Once a year we make this out in the studio over my wood stove. I have a wonderful oversized old enameled pot with a wooden handle that works perfectly.  Throughout the year, I save my old flour, oatmeal peanut butter nuts etc.  If the cupboard moths have found their way to you…the birds will love these in their food, I hate these pesky little moths….Every so often I see they find their way into my nuts or oatmeal.  I put it all in a lidded tub and wait til winter when we make our bird cakes.   I use my old onion bags to hold the bird cakes, however most Lowe's or Tractor Supplies have the little cages that seem a bit more professional.  My birds don't really care!   Keep in mind the shape you need when cutting the cakes.  Hang these from a tree or your bird feeders.  Guaranteed happy - happy birds! 

California No Melt Bird Cakes

2 C Quick Oatmeal

2 C Cornmeal

1 C Flour

1/2 C Sugar

1 C Lard

1 C Crunchy Peanut Butter

Asst nuts, sunflower seeds, birdfeed …keep in mind that the lard/pb mixture is what solidifies this. 

Melt lard and peanut butter in large pan.  Add rest of ingredients then add bird feed assortment.  Line cake pan w/wax or parchment paper  or unlined silicone cupcake/pan and pour in  pressing flat .   Leave outside or place in fridge til cold.  Use pastry scraper or large knife to cut in to  chunks.  Keep in lidded plastic container in cold area.

Pumpkin Cake Dessert

This is as good (if not better) than any pumpkin pie I've had...I think you could tweak it even more if you like more spices...My sweet friend Kelle Racine served this at a Doubles Tennis Tournament last week and was kind enough to share! It's easy and really delicious!

Pumpkin Cake Dessert 

Crust:
1 Box Yellow Cake Mix (reserve 1 cup)
6 T Butter/Margarine
1 Egg
(Mix and press in buttered cake pan (9x13)

Filling:
1 Large Can Pumpkin
3 L eggs
1/2 C Brown Sugar
1/2 C Sugar
2/3 C Milk
1/2 t cinnamon (If you like more spice...you could use pumpkin pie spice and make it 1t )
(beat & pour over crust in pan)

Crumb Topping:
1 C dry cake mix (that you reserved earlier)
1/2 C Sugar
1/2 C Chopped Walnuts
(Mix above)
then crumble with 1/4 C butter/margarine

Sprinkle on top of pumpkin filling

Bake at 350^ for 50-60 minutes or just about firm

Cool and serve with Whipped Cream! Enjoy...

I am thankful for my sweet friends Kelle & Laurie and all the wonderful people at the West Branch Tennis Club.....Happy Thanksgiving~

Chewy Nutty Date Oatmeal Bars

This is my adaption of a recipe off the back of my oatmeal box.....reminds me of my Dad....he would have loved these!  He always added dates and nuts to his cookies.....I'd see him in the afternoon nibbling on one and he'd always share one with Mom and me... My mother gives it 5 stars! If you like dates & coconut.....these will knock your socks off!  Enjoy~

Chewy Nutty Date Oatmeal Bars

Crust:

3/4 C Quick oats

2/3 C Flour

1/2 C Brown sugar

1/3 C Butter

Topping:

2 Eggs

3/4 C Brown Sugar

2T Flour

1 t Vanilla

1/2 t Salt

1/4 Baking Powder

1/2 C Chopped Walnuts or Pecans

1/2 C Chopped Dates

1/2 C Shredded Coconut

Confectioners Sugar to sprinkle

Pre heat oven to 350^ F

Mix crust ingredients and cut in butter til crumbs form.  Press crust in 9" square baking glass or pan.  Bake 5 minutes.

Prepare Topping….mix eggs and brown sugar add rest of ingredients and mix well.  Pour over baked crust and bake 15minutes or so til topping is set and beginning to brown.  Remove…Cool ….cut into 36 pieces and sprinkle with confectioners sugar.

Amazing Apple Pie Cake

This will be the hit wherever you take it....Promise! 

Here is a terrific recipe that I make throughout the fall and winter months.  My mother passed it to me years ago and now she just stops by my house conveniently whenever I make it!  (Smart woman isn't she!)  This is loved by all and is really so simple to make…but  moist and tasty  and better than any bakery! I promise!   By the way…I had a piece saved today to take a picture, but my 12 year old son Austin,  got to it before I could stop him…Enjoy and if you make it…let me know what you think! 

Apple Pie Cake

1/4 C butter

1 C sugar

1 egg

1 t cinnamon

1/4 t ground cloves

1/4 t nutmeg

1/4 t salt

1 t vanilla

1 t baking soda

1 C flour

1 1/2 C chopped apples

3/4 C chopped walnuts

1T milk

-Mix soft butter with sugar & egg.

-Add spices, salt, vanilla & mix well

-Mix flour and baking soda together and mix with butter mixture

-Add chopped apples and nuts and milk

-Pour in greased "deep pie pan or dish "

-Bake at 350^ for 40 minutes

-Cool and add Cream Cheese Frosting

-won't last long so make sure you get the first piece! 

Cream Cheese Frosting

4oz soft cream cheese

4 oz butter

1 3/4 C 10x powdered sugar

1 t milk (optional)

Mix cream cheese and butter with mixer…slowly add powdered sugar and milk if needed to be creamier..

CHICKEN, LIME AND TORTILLA SOUP ....Can't wait til lunch!

Had  some leftover Mexican Rice from dinner last night....just happened to have all the ingredients....This is a terrific flavorful soup....Like my friend Yoli....for breakfast! :-)  Just can't wait til lunch!

CHICKEN, LIME AND TORTILLA SOUP

1/2 lb. chicken breast, boneless and skinless 4 cups chicken stock juice of 3 limes 1/2 cup tomato juice 1/2 cup chopped red bell pepper 1 tsp. chopped green chilies 1 jalapeno, chopped (cut in half for less spicy hot!) 1/4 cup cilantro, chopped 2 tsp. Worcestershire sauce 3 green onions, chopped 1/4 cup rice 1/4 cup corn 1 avocado per each bowl (diced small) optional 1 cup mixed Mexican cheese (shredded) 1 tsp. minced garlic 1/2 tsp. ground black pepper salt to taste tortilla strips Simmer chicken stock, tomato, Worcestershire, and lime juices with the jalapeno, cilantro for 45 minutes.While simmering; grill the chicken until cooked all of the way through, then dice into small cubes or strips. Strain soup and add green onion, chilies, red bell pepper, rice, corn, garlic and simmer for 20 minutes. Place the tortilla strips, diced Avocado and shredded cheese on a side plate to be added by the guests as desired. (To make sure that your avocado doesn't turn brown toss it in some extra lime juice.) http://www.cooks.com/rec/view/0,1648,130176-249196,00.html

Awesome Eggplant Dip

Just picked the last of the eggplants and peppers this weekend....had a fun little party to go to and decided to try this out...It really turned out awesome...Now I'm going to can a full batch so I'll have it through the winter. Just serve on a heavy crusty bread...or with fish & meats. It's delicious and worth the trouble! 

Avjar Croation Vegetable Relish 
...the recipe has been adjusted to my liking...
Ingredients
1. 2kg eggplants
2. 2.5kg red pepper
3. 1 cup olive oil
4. 4 cloves garlic, crushed
5. 1 med minced onion
6. 1 Tbsp chopped parsley
7. 1kg tomatoes, tomatoes, finely chopped or pureed
8. salt and pepper to taste
9. 1 small chilli (optional) (jalepeno)
10. 2 Tbsp balsamic  vinegar
How to make it
11. Preheat oven to 180 d C/350 d F. Wash and dry eggplants and capsicums thoroughly. Cook capsicums in the oven or under the grill turning them frequently until there done on all sides. Do not overcook them or they become bitter. Cover with a clean tea towel for 5 minutes to make them easier to peel. Peel and seed them. Slice eggplants & brush with olive oil
12. Bake in the oven until they're soft. Peel while warm. Puree the eggplant, pepper and jalepeno in a food processor.
13. Heat oil, add garlic, onion and parsley and cook for 1-2 minutes. Add tomatoes and cook for 30 minutes. Add pureed eggplants and peppers, salt, capsicums and vinegar.
14. Be careful not to burn the sauce. Serve with your favourite dishes or store in sterilized jars in a dry place covering the top with a little oil.
15. NOTE: A pinch of sugar may be added to the sauce
Pasted from <http://www.grouprecipes.com/87637/ajvar-croatian-vegetable-relish.html>

Cranberry Pepper Jelly....My Secret Ingredient!

I have been a long time lover of Pepper Jelly and tried many recipes over the years.  I have adapted this version from a handful of recipes.  It's as good as the first time I had it in Maine many years ago.  I use it as an appetizer served over cream cheese with multigrain or Ritz crackers.  I step up store bought  BBQ sauce by adding a cup. Preferrably-Sweet Baby Ray's BBQ - In my opinion this is very close to my own homemade BBQ sauce recipe. One day soon, I'll post that too!  It is also good served on the side of grilled pork tenderloin.    So take some time and make this... You won't be disappointed and all your friends will call you "Martha". It's easy and can be stored in the fridge for a long time.  Easy to serve when unexpected company shows up too! 

  

Mel's Cranberry Pepper Jelly

Ingredients:

8 Slices pickled jalapeno - chopped

2 t. red flake peppers

7 C sugar

3/4 C cider vinegar

1 red pepper - chopped

1 pkg fresh cranberries -whole

1/2 C water or cranberry juice

1/2 C orange juice

10oz pkg liquid pectin

Combine all ingredients except pectin in large saucepan.  Bring to a boil  and simmer for 10 minutes.   Turn heat high to boil and add pectin. Boil for 1 minute.  Immediately ladle into jelly jars leaving 1/4" head space. Process for 5 minutes or cool and place in fridge for months.  (Probably won't last that long)

This is my own creation after many trial and errors, it is my favorite.  Serve over cream cheese with crackers or on bagels.  Add a cup to Sweet Baby Rays's BBQ sauce for an out of this world BBQ sauce for chicken or pork!

Baking Bread in 5 Minutes!

My mom dropped off her "Mother Earth" magazine for me to make the "Crusty Bread in 5 Minutes" recipe on Wednesday.... Needless to say, I was curious...could it really be that easy? So I mixed and let it raise two hours & refridgerated. Today I pulled off a piece of dough. Shaped it quickly into a bowl shape and let it rest for 40 minutes....baked on baking stone for 30 minutes....and it was gone in 15 minutes! Now I have a bowl of dough in the fridge to make fresh bread over the next two weeks! They say it even gets better each day it sits. How can that be possible? This is one of the best tasting breads I have ever enjoyed....probably only topped by a yummy Rye/Pumpkinseed Bread while traveling through Austria. So here's the recipe:

Boule: Artisan Free Form Bread
3 C Luke warm water (100deg)
1 1/2 T granulated yeast (1.5 packets) I actually used rapid rise, it's what I had on hand
1 1/2 T coarse Kosher or Sea Salt
6 1/2 C unsifted-unbleached, all purpose flour

-Mix until just combined (do not knead)
-Let rise in covered container for 2 hours -4 hours (with lid slighty ajar for gas to excape) I used 2 hrs
-Dough is ready for use, but is easier to handle after refridgerated for 3 or more hours.
-cover loosely and refridgerate up to 2 weeks (tastes better the longer it's in the fridge)

To Bake:
-Pull grapefruit size piece of dough from bowl, Sprinkle with flour & round out by pulling sides to bottom
-Place rounded dough on pizza peel (I used small wooden cutting board well floured) and let rest uncovered for 40 minutes
-Place baking stone on mid rack and metal pan on bottom.
-Pre heat oven to 450* in 20 minutes after you take out the dough from the fridge
-When dough is ready, dust with flour and slash the top with a sharp knife
-Slide the dough onto the baking stone (mine needed help with a spatula)
-Pour 1 cup water into metal pan for steam and close oven door
Bake for approx 30 minutes or until top is lightly browned.
Cool to eat...(We couldn't wait and ate as soon as it came out of the oven!)

Dough can be frozen in grapefruit sized balls....defrost overnight in refridgerater and use as mentioned above!
From Mother Earth News as posted by Zoe Francais and Jeff Hertzberg in their new Book "Artisan Bread in Five Minutes a Day"