A Pot Full of Memories

Growing up, we had pasta once a week, minimum. Tuesdays were the main pasta day, having either spaghetti or penne. And when I was really young, I would have pasta once a week with my grandparents. Actually, if it was Wednesday we had macaroni, and if it was Sunday we had pasta. Because that's the way my grandfather wanted it. I vividly remember those dinners, my grandfather scraping his fork along the plate to get every last bit of my grandmother's sauce, and my grandmother scolding him. "Stop that! That's what the bread is for!"

Not that anyone could blame him. My grandmother made such a wonderful sauce. Growing up she would make her slow sauce on Sundays. It's wonderful aroma would fill the house, and we would all take turns sneaking a slice of Italian bread and dipping it in the simmering sauce. My dad has even said one of his favorite things about dating my mom was dropping her off back home on a Saturday evening. They would go see a movie, get burgers at the diner, and even though they were packed, my grandmother would have her sauce on the stove, and they would dip a slice or two of bread in for a taste.

Yes, we have such wonderful memories of pasta and sauce.

And I want to share those memories with my son. And I do ... over a bowl of pasta.

But I'm not content to have the same sauce week after week. (Maybe it's because it's not as good as my grandmother's.) One week we'll have a meat gravy. Another week, a bolognese. And another week, a marinara.

I've found marinara sauce harder to master, though, on my own. So after a few failed attempts it dawned on me: Giada De Laurentiis. So I pulled out her Everyday Italian and turned to the Sauces section. Lo and behold, there was a wonderful recipe for a marinara sauce!

I've made it a few times, serving it over spaghetti, and it's been a huge it -- especially with my son. It's also lighter than the traditional sauce I grew up with, and as the warmer weather settles in and makes itself at home, I'm happy to indulge in this fresher sauce.

Marinara Sauce

Recipe from Giada De Laurentiis
Makes about 2 quarts (8 cups)

Ingredients:

• 1/2 cup extra-virgin olive oil
• 2 small onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, peeled and finely chopped
• 1/2 teaspoon sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 (32-ounce) cans crushed tomatoes
• 2 dried bay leaves

Directions:

1. In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes.
2. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Sauté until all the vegetables are soft, about 10 minutes.
3. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
4. Remove and discard bay leaves. Season the sauce with more salt and pepper to taste.

Note from the chef: The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.

Easy Like Sunday Morning

My father was an early riser, and believed because he was up the whole family should be up, so we didn't waste the day. Unfortunately for this late riser, Sunday was no exception. My father would drive us to 7:30 mass Sunday morning. As a young girl, the best part was the post-Church stop at the bakery. We would pick up donuts and buns, then head to my grandparents' house for breakfast.

Every week the order was the same. Danishes -- cheese, specifically for my mom -- for my parents, a Boston cream donut for me, and a crumb bun for my grandmother. Her Sunday wasn't complete without one. And to this day, and I can't have a crumb bun and not think of her.

There's just one problem: with all the supermarket bakeries most local ones are now out of business. And outside of New Jersey, crumb buns aren't always easy to find. What's a nostalgic granddaughter to do?

Thankfully, when my husband and I first started dating, his aunt passed this recipe along to me. At the time neither of her daughters spent much time in the kitchen, and while I didn't cook I did enjoy baking. And think she was finally happy to have someone to share the recipe with.

This is a wonderful recipe for so many reasons. One, it's a family recipe and I always enjoy making those. Two, it's super easy. Three, it's so moist and delicious. I like to stock up on yellow cake mix when it's on sale. Then, whenever I need a quick dessert I whip this up. It's always a hit and it feeds a crowd. You really can't go wrong.

And if you're feeling nostalgic for a crumb bun on a Sunday morning, well, look no further.

Aunt Patti's Crumb Cake

Country Cooking Family Recipe
Makes 1 13x9 cake

Ingredients:

• 1 box yellow cake mix
• Oil, water, eggs to box's specifications
• 1/2 lb melted butter
• 3 cups flour
• 2/3 cups sugar
• 3 tsp. cinnamon
• 1 tsp. vanilla

Directions:

1. Preheat oven and mix cake mix to according to box's directions.
2. Pour batter into a 13x9x2 greased pan and bake for 20 minutes.
3. In a bowl mix butter, flour, sugar, cinnamon and vanilla with a spatula until crumbs form.
4. Remove cake from oven and sprinkle crumbs over top of cake.
5. Return cake to oven and bake for an additional 15-20 minutes.
6. Sprinkle with powdered sugar when cool.

We All Need More Carrot Cake

Many years ago, at my bridal shower, this recipe was given to me by a member of husband's family. I put in one of my homemade cookbooks -- a binder full of recipes -- and would think "I should make this" when I flipped through the dessert section. But for whatever reason, I never did.

Then this fall, with extra carrots in my vegetable drawer and my parents on their way to visit us, I finally decided to bite the bullet and make this cake. Now I'm horribly embarrassed I waited so long! This cake is so delicious!! It's so moist, thanks to the applesauce and pineapple. It has a wonderful gourmet-like sweetness, thanks to the vanilla extract. And the cinnamon gives it such warmth.

I know carrot cakes are popular for Easter. But truthfully, I think this cake is perfect for the fall and winter months. The flavors warm you up from the inside out, and offer the comfort we look for in food during the colder months. So don't wait until the bunny comes hoppin' down the trail to make this cake. Make it now, before the weather gets warm.

Carrot Cake
Recipe from Country Cooking's Family

Ingredients:

• 1/4 cup canola oil
• 1/4 cup unsweetened applesauce
• 1 cup sugar
• 2 eggs
• 1 cup grated carrots
• 1/2 cup crushed pineapple, drained
• 1 1/4 cups sifted flour
• 1/2 cup nuts or raisins
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla

Directions:

1. Grease and flour 8" square pan. Preheat oven to 350 degrees F.
2. Cream oil, sugar, and eggs.
3. Add drained pineapple and grated carrots. Mix batter until well blended.
4. Sift flour, baking soda, salt, and cinnamon together. Add to creamed mixture, and mix until well blended.
5. Add vanilla and chopped nuts or raisins. Mix with a wooden spoon until well blended.
6. Pour batter into pan and bake for 40 to 45 minutes.

Note from the Kitchen: This is a deliciously moist cake that tastes good with a simple sugar frosting. It's delicious with a cream cheese or buttercream frosting as well.

Country Cooking's Favorite Things: 2012 Edition

Last year, in the absence of Oprah's Favorite Things, I decided to post a short list of some of my favorite things in 2011. No giveaways, just ideas for your own kitchen.

Of course, Oprah brought back her favorite things in 2012, and nothing on my list really compares. But let's face, the majority of us weren't going to run out and buy anything on that list anyway. But my list? Something for every budget. See? I'm thinking of you.

And yeah, sure, these lists are supposed to be posted at the close of the year. But really, what's the fun in that? I'm rushed to compose it, you're too rushed to read it, and we both lose out. So here's my list to start 2013. If you see something on here you don't have, well, you can quickly change that and get 2013 off to a new start.

1. KitchenAid Tilt-Head Stand Mixer Definitely the most expensive item on this list, and for years I would state how I didn't need a stand mixer. I don't do enough baking to warrant it I would explain. I don't have room for one I would state while surveying my lack of counter space. My $10 hand mixer gets the job done just fine I would insist. Then one October afternoon baking session with my son, I could hear the motor on my trusty hand mixer grinding, and I worried my trusty hand mixer wouldn't be able to complete the job. My repertoire in the kitchen was expanding, and maybe, just maybe, I needed a heavier piece of equipment. So for my birthday, my husband was generous enough to get the stand mixer, and my life hasn't been the same since. It made a world of difference this holiday season, as I baked batch after batch of cookies. I've had this mixer a little over 2 months, but I honestly can't imagine life without it now.
2. Keurig Mini Brewing System I'm not really a coffee person. I know, I know. What am I doing with a Keurig then? Well, it all started with a NKOTBSB concert June of 2011. It was a late Sunday night, and I actually went to work the next day. In desperate need of caffeine, I became a coffee person that morning. We had Keurig at the office. I brewed 4 oz. of french vanilla coffee, mixed it with 4 oz. of hot chocolate for a homemade mochachino, and a coffee lover was born! In March of 2012, I learned I was granted the opportunity to work from home 5 days a week starting in September. While I was thankful to be rid of my long commute, I was going to miss that Keurig. So for Mother's Day my husband gave me my own Keurig Mini. I spent the summer delighting in iced coffees and iced sweet tea. And then the warmed up with pumpkin spice coffee on cool autumn mornings. I'll curl up with a book and a hot cup of tea the coming winter evenings. I know what you're thinking. I thought you had limited counter space? I do. But the great thing about the mini is that it's small, and because it doesn't have a waterline, you can put it anywhere. And now there are reusable K-cups. So you can brew your favorite blend in the Keurig without buying those expensive packs. What will they think of next?
3. Lodge cast iron skillet Growing up my grandmother cooked only in cast iron. I remember when my parents brought home their first teflon pan, but my grandmother stuck with her cast iron skillets that gave us so much delicious food over the years. I really only started cooking -- if you can even call some of my early dishes 'cooking' -- when I moved in with my boyfriend (now husband) in 2002, and like my parents I used teflon. But for years and years I would tell my husband how great my grandmother's food was, and how I thought the cast iron skillet played a role in that. So this summer I bought my first cast iron skillet. And I love it! Last year my enamel-coated cast iron dutch oven made my favorite things list. And now this skillet by Lodge, I am well on my way to becoming a cast iron kitchen.

4. Mountain View Vineyard & Winery If you've read any of my Facebook posts over the summer, you know I'm in love with my local farmers market. One of the things I love about it so much is the variety it offers: baked goods, jams and jellies, produce, fresh eggs, honey, flowers. And in 2012 they added wine to this list. I had the good fortune to discover Mountain View Vineyard & Winery at the 2012 market. I love supporting local businesses, and finding this one was a real boon. They also opened a second location this year, one close to my home. So now I can get their wine during the market's off season.
5. Steaz It all started so innocently. It was a Saturday morning and I was doing my weekly shopping. As I pushed my cart down the organic aisle I realized I was thirty. And there was a row of Steaz cans in the refrigerated case, all on sale. So I picked one up. What a find! I've been drinking iced tea for as long as I can remember, but this was different. Many bottles and cans say they are "fresh brewed," but this iced tea truly was. I could taste the difference. So much so, that I now brew my own iced tea at home. No more powdered mix for me! Maybe one day I'll graduate from tea bags to loose leaves.
6. Fairway Market The sign for Fairway Market says "Like No Other Market." Talk about truth in advertising! I've never seen anything like it! You could easily get lost in that store; aisle after aisle contains a treasure trove of wonderful goodies. The fusilli pasta I've been searching for? They have it. The carnaroli rice a colleague suggested I make risotto with? They have it. Basically you name it, they have it. It's a culinary shopping haven. If you ever have the opportunity to visit this store you must do so. Add it to your list: the Grand Canyon, Yellowstone National Park, and Fairway Market.
7. Fresh Ricotta. Before I started working from home, I would have lunch at the office with Donna, a colleague of mine. I enjoyed lunches with her because we would discuss books and food. Donna is quite the foodie, and takes her food very seriously. So when she told me that the fresh ricotta from Fairway Market was so good she could eat it with a spoon I knew I had to give it a try. And let me tell you, it did not disappoint! I ate it with a spoon. I ate it with peaches drizzled with honey. I ate it with pancakes, berries, and honey. I use ricotta from the dairy section of my supermarket. There's nothing wrong with it. But there's something special about fresh ricotta, and I now firmly believe everyone should try it at least once.
8. Instagram Here's the thing about food blogs: it doesn't matter how good your recipes are. You need photos of that delectable food to pique readers interest, and entice new readers. But what do you do if you're like me, and are a far, far cry from a professional photographer? You download Instagram on your phone. With all the filtering options, it can turn almost any photo into a masterpiece. For me, and my blog, it's a lifesaver.
9. Facebook Yeah, yeah, I know. Who isn't on facebook? Well, until the spring of 2012, Country Cooking wasn't on facebook. But exploring this bit of social media for my blog has been a wonderful experience. I was pretty sure the only people who would like the page were my personal friends, but 70-plus likes later, I think I can say my blog has a fan base. And at the same time, I have discovered many wonderful blogs that I wouldn't have found with a simple Google search. It's been a wonderful experience.
10. Fifty Shades of Chicken by E.L. Fowler Okay, so I only acquired this book recently. Very recently. For Christmas, as a matter of fact. (From my sister, who has a gift for giving me the "anything but run-of-the-mill" cookbooks.) But it's worth checking out for the cheeky, yet sexy, recipe titles, and the pictures. A must for fans of both cooking, poultry, and pop culture.

Ginger, Minus the Men

Every year, a week or so before Christmas, my boss brings in containers upon containers of Christmas cookies. Butter cookies, chocolate chip, sugar ... you name it, she bakes it. My favorite of her cookies, though, are gingerbread men. So much so, that last year I decided to try my hand at them.

And here's what I discovered: Gingerbread men are a hard cookie to bake. (Maybe not as hard a butter horns, but that's a separate story.)

Getting the right texture and flavor is no small task. And the dough isn't the easiest to work with, either. It was a bit disappointing that I wasn't able to master this cookie. And unfortunately I was short on time and ingredients to keep trying until I got it right. I resigned myself to the fact that I would have to do without that delectable ginger cookies unless someone else made them for me.

And then I found the recipe below. I had completely forgotten I cut it out of a magazine at the end of the holiday season last year. I tucked it away in a recipe box filled with holiday recipes, and found it when trying to decide which cookies to bake this year. It seemed simple enough, so I decided to give it a whirl.

And I found my ginger cookie!

First off, they're easy to make. And if you have small children this is a cookie they can easily help with. (We love quality time in the kitchen in our house.) The flavor is outstanding. Ginger and spice, but without being overwhelming. And finally, the texture. Crunchy on the outside, but soft and chewy on the inside. Just a perfect holiday cookie.

Sure, they're not in the shape of men, but it's a small sacrifice to enjoy a wonderful ginger cookie that will warm you up not just during the holidays, but all winter long.

Ginger Crinkles
Recipe from a magazine
Makes 6 dozen

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 1/2 cups sugar
• 1 large egg
• 1/4 cup molasses
• 1 tablespoon fresh grated ginger

Directions:

1. Heat oven to 350 degrees F. Line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2. Using an electric mixer, beat the butter and 1 cup sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the egg, molasses, and ginger. Reduce mixer speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be soft). Refrigerate until firm enough to handle, about 1 hour.
3. Place remaining 1/2 cup sugar in a small bowl. Roll half the dough into 1-inch balls (about 1 rounded teaspoon each) and then roll in the sugar to coat. Place the balls on the prepared baking sheets, spacing them 2 inches apart.
4. Bake, rotating the position of the pans halfway through, until cookies are puffed, cracked, and set, 8 to 10 minutes.
5. Let cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.

Chocolate Cookie Heaven

I love to bake. And I love to share what I bake with others. So for the holidays I give my son's teachers homemade cookies along with a gift card. And every year I pour over all of my recipes, deciding what to make.

This year I was met with a particular challenge: Everything needed to be ready for Friday, and I had a particularly busy week at work, which, unfortunately, was going to cut into my baking time. So I needed delicious and simple. No small feat.

In a Christmas recipe box I found a Betty Crocker recipe for "Chocolate Candy Cane Cookies." I read the recipe and it was easy enough, but I know not everyone is a fan of candy canes. (Crazy, but true.) So I decided to take inspiration from my Mint Chocolate Oreos and use mint Hersey kisses for this recipe, so the cookies would still have that mint flavor, but without the candy canes.

Success! These cookies are soft and chewy on the side. If you like texture, you might want to use candy canes. Crushed on top of these cookies, they'll add a crunchy contrast. But if you like mint without the canes, then this is the way to go.

Mint-Chocolate Chocolate Cookies
Recipe modified from Betty Crocker
Makes about 32 cookies

Ingredients:

• 1 box devil's food cake mix
• 1/2 cup vegetable oil
• 1 teaspoon vanilla
• 2 eggs
• 1 bag Hershey's Mint Kisses

Directions:

1. Heat oven to 350 degrees F. In a large bowl, stir cake mix, oil, vanilla, and eggs until soft dough forms. Shape dough into 1-inch balls and place 1 inch apart on ungreased cookie sheets.
2. Bake 10 to 12 minutes or until set. Cook 1 minute. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
3. Unwrap 3/4 of Hershey's kisses and melt in a double-boiler. Stir as chocolate melts until mixture is smooth. Spread chocolate over cookies.

A Fresh, Minty Take

Ahh...The holidays. The time of treats, sweets, yuletide, good cheer, and sometimes total choas.

I love it for many reasons, one of them being I get to flex my baking skills. My foray in the kitchen started with baking, and while I enjoy cooking and experimenting, it's always feels good to get back to my roots.

This time of the year can be harried. Lots of errands, shopping, get togethers, etc. So it's always good to have some simple yet elegant recipes in your arsenal, for those last-minute occasions. And this recipe definitely fits the criteria.

As soon as I saw this on Oh So Shabby's facebook page, I knew immediately I would be giving it a try this holiday season. It was easy enough to make that my sous chef could easily be of assistance, and we didn't make a mess of the kitchen.

And when it was finally time to cut into it, it didn't disappoint. It was beautiful and the aroma from the peppermint was soothing. It was enjoyed by all.

Cane Candy Cake
Recipe from Oh So Shabby blog

Ingredients:

Cake
• 1 box white cake mix
• water, oil, and egg whites, as per box instructions
• 1/2 teaspoon red food coloring
• 1/2 teaspoon peppermint extract Icing
• 1 cup powdered sugar
• 1 tablespoon milk or water
• 1/2 teaspoon vanilla extract Decoration
• Candy canes or hard peppermint candies, crushed

Directions:

1. Heat oven to 325 degrees F. Generously grease and flour 12-cup fluted tube cake pan.
2. Make cake batter as directed on box. Pour about 2 cups batter into pan. Into a small bowl, pour about 3/4 cup batter; stir in food coloring and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
3. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cook cake completely, about 1 hour.
4. In a small bowl, mix icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy. Store loosely covered.

Notes from the Country Kitchen:

• My white cake box gave instructions using either whole eggs or egg whites. I recommend using the egg white recipe. It gives the cake a very light and fluffy texture, and keeps it white for that candy cane look.
• The icing will be thick, and be careful not to thin it out too much. If you do, it will simply run off the cake.
• When icing the cake, I place it on a cooling rack with a piece of waxed paper underneath. This way the icing drips onto the paper for easy cleanup.

See how pretty it is when you slice into it?