Springerle

I had an amazing little Columbus Day trip, and I really hope a lot of you got to enjoy the wonderful weekend. I know there are some of you out there that unfortunately had some bad weather out there in your forecasts, but it'll soon be over!

Ricky and I did a mini Tour De Maine from Old Orchard Beach to Bar Harbor, to Augusta our State Capitol - and it was beautiful out. We weren't feeling like making a large dinner, and therefore we decided yesterday the best thing to make would be a very small batch of biscuit-cookies. That's when I came up with the idea of some Springerle. These are actually more of a German biscuit than a cookie, however they do have more of a sweet flavor, and are something that would go well with a coffee.
Some of you may wonder why I chose a German biscuit, however Springerle is something that is popular in Pennsylvania as well because of their original Germanic descent. (Remember they changed deutsch to Dutch!)
I will point out that I didn't make the Springerle's to look anything like the real things, unfortunately I just don't have those types of molds to make the biscuit-cookies… I also realized a key error in the way I made them which I'll explain after. (I'm not making myself seem like a great baker I've realized…)

Springerle

• Egg (1)
• Sugar (1/2 Cup)
• Flour (1 Cup)
• Baking Powder (1/4 Tablespoon)
• Vanilla or Anise Extract (1/4 Teaspoon)

Instructions

• In a large bowl, whisk the Egg and Sugar for ten minutes (or until frothy).
• Add in the Flour, Baking Powder, and Vanilla and mix until the ingredients are all into one dough ball.
• Preheat oven to 300 Degrees Fahrenheit.
• Let the dough sit for 15 Minutes covered before you do anything*.
• Lightly flour your work surface and roll the dough out into a thin sheet. Press out small cookies and put on a well greased cookie sheet.**
• Plate and Enjoy!

*Traditionally you let the dough sit for one full hour or even a day. 

**I had a hard time rolling the dough, gave up, and just did small tablespoon sized drops onto the cookie sheet.

These may not look so pretty but they are actually quite delicious. Ricky also thought these would be great dipped in a very light frosting or glaze, maybe something I can do for a Christmas gift pack?

Anyway, I'm going to go and eat a late dinner! (Now that I've had dessert first!)

Catch back up with you all on Thursday!

I'm Feeling Like Sweets Tomorrow...

I'm making something sweet again for tomorrow, and it's because I feel like everyone in the book deserves it after the stuff they've been through. (Honestly!)

"The men bowed their heads. The crickets and tree frogs providing a melodic background to the group's prayers." (Rydder 178).

I'm not going to spoil a lot of what's happened up till now, but clearly nothing well for this small town of simple folk. 

Just like I did for Beth's sentiment, and now I'm choosing this again for the men.

I would write a little bit more, but I'm with my boyfriend enjoying a Columbus Day getaway in Bar Harbor!

Pennsylvanian Beef Pot Pie

Now I know I said this wouldn't be your traditional pot pie! Most of us think of the pastry covered chicken pot pies, or pork pies. This however is how the Pennsylvanian Amish did their pot pie. 

Pennsylvanian Beef Pot Pie

• Hamburger (1 Pound, Made Into Small Meatballs)
• Onion (1/2, Chopped)
• Celery (1 Stalk, Chopped)
• Carrot (Chopped)
• Potatoes (2, Chopped)
• Butter (1 Tablespoon)
• Garlic Powder (1 Teaspoon)
• Water (3 Cups)
• Chicken or Beef Bouillon Cubes (3 of them)
• Egg Noodles (2 Cups)

Instructions

• Bake Meatballs at 450 degrees Fahrenheit till 90% cooked in the middle. (Approximately 10 Minutes)
• In the meantime sauté the Carrots, Celery, Onion, and Potatoes with the Butter in a large saucepan for around 5 minutes.
• Add in the Water, Bouillon Cubes, and Garlic Powder and bring to a rolling boil. Reduce to a simmer. 
• Remove the Meatballs from the oven and add to the stew. 
• Add the Eggs Noodles last and let soak up most of the broth. 
• Plate and enjoy!

The Heart Was Coincidental!

It's definitely more remnant of a stew than what we would truly think of as a pot pie, however i immensely enjoyed this because it was different. In addition to that I got to use up all of the stuff I had in my fridge hat was about to go bad. (You know how I love not wasting stuff!)

I think it definitely would've been fun to use homemade noodles, however when I finally was able to start cooking this dish tonight it was already 6:30PM and to be frank I just didn't have it in me. (Especially when egg noodles were in my cabinet.)

I think what I'm noticing most about the Pennsylvanian food that I've been cooking is the whole "waste not" mentality behind it. I mean the Amish are more or less self sustainers, and compared to when I was cooking my indian and french food - most of the ingredients for my dishes from The Clearing have all been things readily grown in the area. Heck most of it we grow here in Maine! I love that the most because I want to be more self sufficient in regards to my food, and I believe that it's entirely feasible even with 0.10 of an acre of land! (You know if you're really, really trying.)

I hope you all tune in tomorrow for my next pre-cook post! 

Tomorrow I'm Making the Pennsylvanian Version of Pot Pie

Hey everyone, today's an actual early post! (Shocking I know!)

I actually finished a lot of my household chores a little early today, and therefore got the chance to hit up my computer before 7 for once!
I will say though that sometimes it's so funny raking leaves in the backyard, once I get one pile the wind blows as many leaves down as I just raked up. Point being I gave that chore up as something Ricky and I will deal with once at least 50% of the leaves are down. As gorgeous as the trees are surrounding our yard, I will say ouch for us on the amount of leaves we'll be raking… (We have three trees at least 50+ years old.)

I am now 75% of the way through The Clearing, and I'm not entirely decided on what I'm reading next -  all I know is that I'll be reading some sort of murder-mystery novel. I'm tempted right now by two very different ones. (I won't mention them yet.) If anyone has some great suggestions for me to read, or would like to recommend a book I'd appreciate it! Just send me an email or leave a comment!

Moving on to the rest of this post though, because after all it does have a point (it's not just about my house chores). I want to mention how I'll be making a pot pie tomorrow for The Clearing. I'm going to first give you an excerpt as to why I chose to make a Pennsylvanian Pot Pie.

"Frank looked at each man, examining their expressions and judging their fear. It was a Friday morning, and the posse was meeting at his office to work out their strategy for the following night. … … The rest held expressions showing everything from resignation to relief." (Rydder 156-157).

I'm not sure why I chose specifically a Pennsylvanian Pot Pie for this excerpt, but I think a lot of it has to do with the good ol' community feeling that a lot of small towns have when they get together and have the traditional baked bean suppers at churches. (Or at least that's what they do here in Maine.)
In addition to that Maine also has a very strong hunting tradition. Annually we hold every year (in some towns) an Opening Day Breakfast for Hunter's.
Since the men following Sheriff Cutlip are going hunting I kind of pictured an idyllic meal that would be found (at least in Pennsylvania) in some of those types of events. Granted hunting werewolves doesn't bring about the same camaraderie - but it's something right?

So tune back in tomorrow for a Pennsylvanian Pot Pie, which you shouldn't think is going to be like the ones with the pastry crusts on top, I assure you it's entirely different. So just tune back in tomorrow to see what makes a Pennsylvanian Pot Pie not quite like the ones we automatically think of!

Apple Dumplings

These dumplings were freaking delicious. Hands down, I swear to god - apple pie has nothing on these little dumplings.

I want to suggest two things prior to making these - buy yourself a darn good apple corer! (Or else you'll want to shoot yourself.)
Definitely have wax paper, if you don't you'll want to hang yourself. This is not a suicide note, but a recipe for success!
Speaking of success, let me introduce you to my Pennsylvanian Amish Apple Dumplings!

Apple Dumplings

Dough

• Flour (3 Cups)
• Shortening (1 Cup)
• Cold Water (2/3 Cup)

Filling

• Apples (8, Cored and Peeled)
• Butter (8 Teaspoons)
• Cinnamon-Sugar (9 Teaspoons)

Sauce

• Brown Sugar (1 and 1/2 Cups, Packed)
• Water (1 Cup)
• Butter (1/2 Cup, Cubed)

Instructions

• In a large bowl, combine all of the dough ingredients, and mix until it starts to form a ball.
• Divide the dough into eight pieces, cover in saran wrap, and refrigerate for 30 minutes.
• Preheat oven to 350 Degrees Fahrenheit.
• Roll each portion of dough between two pieces of wax paper until they reach an approximate square shape of 7 inches in diameter.
• Place an Apple on each pastry square, add a teaspoon of Butter, and a teaspoon of Cinnamon-Sugar to the core. 
• Gently bring up the pastry corners to the center, pinching at the top. (If you don't have enough dough to cover the core, don't worry about it!)
• Take a 13 inch by 9 inch baking dish and grease with shortening, and place the finished Apple Dumpling into the pan. Sprinkle these with any remaining Cinnamon-Sugar.
• In a large saucepan, combine all of the sauce ingredients. Bring this to a boil while stirring constantly, and immediately remove from heat.
• Carefully pour the sauce over the Apple Dumplings, and put this in the oven baking for 50 minutes (or until the tops turn golden brown).

I can't even begin to truly explain how much I love these dumplings… I think everyone should give these a shot because (like I said) it makes apple pie seem mundane. I'm just saying…

I also want to suggest some vanilla ice-cream, as I'm sure it would've been delicious in the center of my dumpling... (I didn't have any dammit!)

So for all of those individuals out there that are wondering what the heck to do with all your fresh picked apples - make these glorious little dumplings. They are a real honest-to-god treat that I wouldn't mind having again tonight.

Catch you all Thursday with another pre-cook post for The Clearing. (I'm going back for seconds now!)

Apple Dumplings To Be Baked Tomorrow!

Hey everyone! I said I was going to post a little earlier, and voila!

I want to say how ironic it is that currently as I'm typing right now I have a gorgeous (almost) full moon outside my window right now on one side, and a still setting sun on the other. I hope that Wednesday this week will be a little clear out so I can look at the full lunar eclipse this month (a Hunter's Moon). I mean how perfect - a werewolf novel and a Hunter's Moon.
On Wednesday is my reading day as well, and honestly it coincides perfectly where I left off in The Clearing (it also is why I'm baking Apple Dumplings).

"As the Bronco wheeled out of the drive, Beth wrapped her arms about her chest. … … Besides, the doors and windows would all be locked. With a resolute step, Beth entered the house, made her calls, and settled in to wait." (Rydder 117).

Clearly the suspense is getting at me, because on the one hand I want to say, "Oh god Beth you idiot!"
However on the other hand I want to say, "I wish I was as brave to do the same, and I totally get the reasoning Beth."
I mean this passage may not make much sense to those who haven't read the book yet, but I'm sure you can read between the lines. (If not, read the book!)
I bet some of you may also be wondering why Apple Dumplings for this passage? I will tell you for the same reason I love eating sweets for scary movies - something freshly baked and sweet offsets the fear we may have of what's out there. If I was going to be staying in that house by myself - I'd be baking something delicious to bide away the time.
I'm also excited to bake these Apple Dumplings because they're supposedly a mix of Pennsylvanian Amish food, which I think will be delicious! (Just like the Chicken Corn Soup.)

I hope you all check back in tomorrow! If any of you have some freshly picked apples and you're sick of making a standard apple pie then check out my Apple Dumplings tomorrow for possibly a new tradition.

PS: Hope you all cheer on for my Seahawks tonight versus the Redskins!

Werewolf Burgers!

Hey hey everyone! Yet again I'm just continuing my late posts. (It's been too darn nice to blog inside!)
Today I raked leaves after I got out of work, and I had my very first birds eat at my bird feeder after almost 6 months! I had two finches, a male and female cardinal, and two chickadees! Needless to say I'm quite excited to get more birds, I pretty much stared transfixed at them for quite some time.
Ricky and I have been trying to get more birds because we love to hear them in the morning, and instead we have a small squirrel family that steals most of the bird food. (They ripped the whole suet out of a container once.) In essence - late post because I got distracted like a cat.
Moving on though, here are the burgers I made!

Werewolf Burgers

Main:

• Hamburger Meat (1 Pound)
• Rye Bread (6 Slices, Toasted)
• Swiss Cheese (3 Slices)
• Sauerkraut (3 Tablespoons, Divided by Burgers)
• Pub Style Mustard (3 Tablespoons, Divided by Burgers)

Instructions

• Take the Hamburger Meat and fix into relatively large burger patties. (Enough to generally fit the bread size.)
• Cook these until they are medium-rare (or more if desired). Add the Sauerkraut and the Swiss Cheese on top during the last few minutes.
• Spread the Pub Style Mustard on one slice of Rye Bread per Hamburger. 
• Place the Hamburger on top of the Rye Bread and voila!
• Plate and Enjoy

I know it may not seem much different than the Pennsylvanian Dutch Sandwich, however it's a burger and it tastes delicious! I've never had a burger with sauerkraut before - and I'm not disappointed.

The reason why I made these like this is because they're a little more rare than I normally eat them, however Adam in The Clearing is starting to crave rare (raw) meat, and he specifically asks for burgers.

I thought that these were a perfect dinner, and it also allowed me to clean out some more food from my fridge that I wasn't sure what to do with (aka sauerkraut).

Tomorrow I'll be telling you all about what else I'm making, and you'll catch a little more insight into Beth the character that started to shed light on the whole werewolf saga in her small town in Pennsylvania!

Sunday Is A Hamburger Night - Easy Cooking For Football!

Sorry for the late post! Gosh I'm getting bad about that… The problem is though I sometimes don't pre-blog things so that I can just have them scheduled to post like I did two weeks ago.
Tonight I was late posting because right after I got out of work Ricky and I went to the Biddeford Eagles club for a charity event. (Which was freakin' fantastic!)

I had a bunch of cake tonight at the event… So it's a good thing this isn't a true cooking post because I don't think I'd have it in me!

"What was wrong with him? He had never eaten a rare hamburger in his life, and certainly not a bloody one. And the dreams - they had been going on since his arrival, and were now even more detailed. He nodded off, the bleating of the terrified deer still in his ears." (Rydder 87).

Nothing beats wanting to cook than a man - possibly a vicious werewolf - talking about rare, and bloody hamburgers. So I figure, hey Football Sunday is like a man holiday (or a woMAN day), so why not make some bloody hamburgers as well to tame the savage beast of Fantasy Football Monsters!!! Don't worry though, they'll still be Pennsylvanian Dutch!

Check back on in tomorrow for a Werewolf Burger Day!

Pennsylvanian Dutch Sandwiches

Well hello again, so much for my earlier posts... I feel like I've just been getting later about posting... You know though, a lot of that has to do with the fact that Ricky and I have been putting away Summer stuff. (And bringing out Winter stuff…)

So I want to say that this sandwich is to die for… I'm generally not a fan of sandwiches and I pretty much inhaled this, and Ricky's was gone in a blink of an eye. It's almost like a Reuben to be quite honest, but I love it so much more…

Pennsylvanian Dutch Sandwiches

Main:

• Rye Bread (Or Something Similar, 4 Slices)
• Ham Steak (1 Pound)
• Swiss Cheese (4 Slices)
• Maple Mustard (2 Tablespoons)*
• Sauerkraut (4 Tablespoons)

Instructions

• Cook the Ham in a frying pan until hot, and trim any of the excess fat.
• Cut the Ham to size so that it will fit on the bread.
• Spread 1 Tablespoon a piece per persons sandwich of the Maple Mustard.
• Place 2 slices of Swiss per persons sandwich, and add the Ham.
• Spread 2 Tablespoons of the sauerkraut per persons sandwich, and place the remaining slices of bread on top.
• Use a Panini maker, or frying pan until the Swiss Cheese is melted.
• Plate and Enjoy!

* If you cannot find Maple Mustard, just add a small amount of real Maple Syrup to some pub style Mustard. 

This sandwich was honestly so delicious. It really lingers on your tastebuds, and the Maple Mustard really helps lift the Sauerkraut to a whole new level. Plus how can you had a sandwich that is so easy to make? I know I can't.

If you like Reuben's I would highly suggest trying this particular sandwich. 

So tell me, who else has experienced cooking anything Pennsylvanian Dutch so far? I learned a little history lesson today from my sister Sabrina about why there's more German influence than Dutch - it's because the word originally was deutsch which is German. Everyone else changed it to Dutch because that's what it sounded like. Nothing beats learning new things every day! 

Tomorrow is Another Sandwich Day (Those Pennsylvania Dutch Love Sandwiches!)

I know sandwiches never seem special, hell I never really eat them myself unless I'm lazy, bored, or hungover. However when a book demands sandwiches, I shall make sandwiches, and apparently thus far this small town Pennsylvanian village loves sandwiches.

I'm not going to give away anything else about the plot thus far in The Clearing, but needless to say a lot has happened in a few pages. I'll leave you with nought but this:

"The room contained a couch, easy chair and television, as well as a desktop computer.
'The couch pulls out, and it's comfy enough. Here's the bathroom. Are you hungry?'" (Rydder 76).

Sheriff Cutlip has had an interesting few days thus far, and so has Beth. I know this doesn't answer much as to what's been going on in the book, but I assure you if you do pick up a copy you won't have to travel long to get to the action. I've also noticed that whenever things start to hit the fan in The Clearing characters always have a tendency to fall back on fixing up a small sandwich for a meal.
Therefore I must follow protocol and make some Pennsylvania Dutch Sandwiches tomorrow! (I'm going to make them Panini style though…)

Check back in tomorrow! I promise another easy meal for long days!

Chicken Corn Soup

Hey, I stuck to my promise of an earlier post!! (It's actually surprising!)

I made my Chicken and Corn Soup today, and what a perfect day for soup! My word - it went from 71 Degrees Fahrenheit yesterday to only 55 Degrees Fahrenheit today! Needless to say a nice hot soup was the perfect remedy for today's temperature and cold, clammy air. I truly wish this soup was the standard "Chicken Noodle Soup" that you eat when you're sick, and that's because I find it even better than just the regular. I'm telling you the corn aspect really brings more flavor to the soup… (Plus I love creamed corn…)

Chicken and Corn Soup

Main:

• Chicken Breast
• Water (2 Cups)

Soup:

• Chicken Stock (2 Cups)
• Butter (1 Tablespoon)
• Onion (1/2, Chopped)
• Celery Stalk (1, Chopped)
• Carrot (1, Shredded)
• Creamed Corn (16 Ounce Can)
• Egg Noodles (1 Cup)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• Take the Chicken Breast and boil in the Water in a small pot.
• In a large pot, sauté the Onion, Celery Stalk, Carrot, and Creamed Corn for around 5 minutes.
• Add the remaining soup ingredients to the large pot, and bring to a boil. Reduce the heat to a simmer and finish cooking for 10 minutes.
• Take the Chicken Breast out of the boiling water, and cut into bite sized pieces. Add these bits back into the soup.
• Plate and Enjoy!

This soup is delicious, and it's so simple it's not even funny. I personally love dishes that I can practically set it and forget it, because it allows me to multitask on other projects around the house. (Like playing with the cat… - I mean work!)

I personally love the creamed corn instead of just plain corn, it makes the soup creamy, and more filling as a result.

A traditional recipe would include little dumplings to make this the Amish Pennsylvanian soup, however I was also only home for the original purpose of working today with Ricky - therefore I did not include the dumplings. (They are very easy to make though, I assure you - and suggest it!)

I want to tell everyone as well that I plan on making some goodies with apples in them, after all I've got plenty now that I've been apple picking! I don't know how I'll tie those into The Clearing yet, but I do plan on finding a way!

Stay tuned, check back in on Thursday and see what's on the menu coming up!

Making a Chicken Corn Soup Tomorrow! (It's Pennsylvanian Amish!)

Hey everyone!
I feel like I've been posting later and later lately, and I really don't want to get into the habit of that, so starting next week I shall be posting earlier.
The reason tonight's another late post is because Ricky and I went to the Fryeburg Fair, and we happened to stay a little later in North Conway. (Oh delicious goodness of fried foods…)

I've been craving soup lately though, and I also still haven't been feeling the greatest which is why I jumped at the opportunity to cook a Pennsylvanian Amish soup. Therefore tomorrow I'm going to attempt to make that, and see how it all turns out!
The other bonus to making the Chicken Corn Soup is that it happens to be the kind of thing I can picture being served at a hospital, and that so happens to be where both Beth and Sheriff Cutlip are right now in The Clearing.

"He found Beth leafing aimlessly through a magazine. 'It's getting late. Why don't I buy you supper in the cafeteria?' … … Beth played with her fork for a moment then blurted out, 'I have to tell you about Flapjack.'" (Rydder 61-62).

As The Clearing has been progressing, it's becoming more distinctively intriguing as to what's really going on to Beth's dog Flapjack. In addition it leaves one to wonder about how Sheriff Cutlip's brother is going to be affected by all of this.
I'm excited to forage onward into the next section of The Clearing, and I'm also excited to make some Chicken Corn Soup tomorrow. I hope you all check back in to see how that comes out.

See you then!

Philly Cheesesteak

Oh yes, we made a Philly Cheesesteak tonight.

We also went apple picking, can you say scrumptious apple baked goodies soon?

I'm just going to say that this was not a traditional Philly Cheesesteak, we altered it because we (as usual) had some ingredients that we just had to use in our fridge. (Can't say we waste anything though.)

So who knows if this truly classifies as an original Philly Cheesesteak, but for all intents and purposes I'm calling it one too. Hell why not? I want to try and get this post out soon because I want to also make nachos for tonights Sunday Night Football game - Saints versus Cowboys. I'm not gonna lie, I'm a chick that also digs Tony Romo - I blame my Uncle, he introduced me to football and he was a Cowboys fan. Before this turns into a football post, and me justifying my Romo-crush, let's just get on to the cheesesteak…

Philly Cheesesteak

Main:

• Steak (1 Pound, Thinly Sliced)
• Mozzarella Cheese (2 Ounces, Thinly Sliced)
• Italian Bread Subs

Fillings:

• Green Pepper (3/4 Cup, Thinly Sliced)
• Red Pepper (3/4 Cup, Thinly Sliced)
• Onion (1/2 Cup, Thinly Sliced)
• Baby Bella Mushrooms (1/2 Cup, Thinly Sliced)
• Butter (2 Tablespoons)
• Garlic-Salt (1/2 Tablespoon)

Instructions

• In a large frying pan, sauté all of the fillings together until tender, and set aside in a bowl.
• Using the same frying pan, cook the Steak to a desired temperature. (Medium Rare for us.)
• Place together all of the fillings and Steak in the Italian Bread Subs, and add the Mozzarella Cheese on top of everything else.
• Place the finished sandwich onto a pan, and bake in the oven at 350 Degrees Fahrenheit until the Mozzarella Cheese is melted.
• Plate and Enjoy!

Look at that right there! Talk about a mouthful of sandwich… I can't believe I still want to make nachos after this beast, but hey I gotta add my winter weight on so I don't freeze to death here in Maine! (Plus I just love food…)

I know that this looks nothing like a traditional Philly Cheesesteak, but who said you have to stick with traditional when cooking? I think sometimes sticking directly to a recipe isn't always the best - after all then you lose the ability to add your own essence! I find recipes to be more like guidelines…

I wish people would comment and send me pictures of anything they may have made similar to anything I've posted. I'd love to see what flair and flavors you add to your own!

Heck share a new recipe, I'm still learning, and I'd love to try it for myself!

Anyway, hope everyone enjoys the big game tonight (or not if you don't watch Football!) Catch you all tomorrow!

It Wouldn't Be Pennsylvanian Without A Philly Cheesesteak

Hey everyone, sorry for the late post. Some stuff came up this evening, like going out to dinner and other nonsense. (Test driving a new car for instance…)

I will say I stretched on this one, but you can't possibly cook for a book based in Pennsylvania and not cook a Philly Cheesesteak! How perfect is it that it's also for Football Sunday tomorrow? I think it works out just swimmingly…

Moving on (because my pajamas are calling me) I wanna give you guys another passage from the book that made me wanna make a cheesesteak.

"Six wolves, massacring animals just down the road. The largest one - the size of a pony? … … "It's lunchtime. Let's have a sandwich, and I'll tell you about it." (Rydder 34).

I know it's not the most descriptive of sorts, but essentially Beth is trying to keep her daughter from realizing something is wrong with Flapjack (their dog). Nothing like a parent brush off with the promise of a surprise, and the talk of lunch to chase away a problem. It also starts to give off more of a vibe that something is truly going to start happening in this book, and it's going to get more interesting in the small town.

Who knows, but hey tomorrow you guys can at least get mine and Ricky's version of a Philly Cheesesteak. Catch you all tomorrow!