Search

Hobby Reads

Because everyone's hobby is having fun! Visit us @ www.kensingtonbooks.com

Category

Cooking

Ruth’s Pot Roast for Ry by Kate Pearce

INGREDIENTS

1 whole (4 To 5 Pounds) Chuck Roast
2 Tblspoons Olive Oil
2 Onions
6 Carrots (Up To 8 Carrots)
Salt (optional)
Pepper to taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 -3 cups Beef Stock
3 sprigs Fresh Thyme, or dried
3 sprigs Fresh Rosemary, or dried

INSTRUCTIONS
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut carrots into 2-inch slices When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Continue reading “Ruth’s Pot Roast for Ry by Kate Pearce”

Delicious Sponge Cake by Lisa Jones Baker

This second novel in the Hope Chest of Dreams series introduces readers to Annie Mast, one of three young Amish women, each gifted with a hand-carved hope chest to hold her treasures. Baking delicious sponge cakes are Annie’s specialty and a source of comfort for her. The recipe is one she learned from a good friend, Esther, who has since passed away.  After she died, Annie decided to keep on Esther’s baking tradition to honor her memory. Healing, therapeutic, and calming, there is nothing that restores Annie’s faith more than seeing someone enjoy her baked treats. www.LisaJonesBaker.com

 

Ingredients

1 cup cake flour
6 medium eggs, separated
1 cup sugar
1tsp. vanilla
½ tsp. lemon extract
¼ cup cold water
1 tsp. cream of tartar
Frosting (optional)

 

Directions

Set oven to 325 degrees ten minutes before baking. Use a 10-inch tube pan—do not grease.

Sift flour, measure, resift 3 times.

Put egg whites into a mixing bowl. Continue reading “Delicious Sponge Cake by Lisa Jones Baker”

Grandma Sophie’s Banana-Walnut Muffins by Peggy Jaeger

When private investigator Joshua Keane is hired to protect chef-lebrity Kandy Laine from a stalker, it’s a recipe for home cooking…and hot loving! Mix a dash of The Bodyguard with Top Chef Masters, toss in a handful of colorful and scrumptious relatives, add a cup of heart-stopping danger and a pound of delicious, romantic tension, and you’ve got Cooking with Kandy, the first book in Peggy Jaeger’s Will Cook for Love romance series. PeggyJaeger.com

 

Ingredients:

1 ¾ cups all purpose white flour, sifted
1/3 cup sugar
2 teaspoons baking powder
1/2 cup milk (whole is best for baking)
¼ cup vegetable oil
1 large egg
1-2 overripe bananas, mashed (should yield ¾ cup total)
1 cup chopped walnuts for topping

 

Directions:

Preheat oven to 400 degrees. Spray muffin pan with non-stick cooking spray, preferably a brand used for “baking.”

In a mixer, combine all the dry ingredients, then add the wet.

Mix until moistened completely- the batter will not be smooth. Continue reading “Grandma Sophie’s Banana-Walnut Muffins by Peggy Jaeger”

Sweet & Sour Four-Bean Salad by Charlotte Hubbard

This is another one of my mom’s recipes, and I always looked forward to family gatherings when she served it. Amish cooks (and Mom and I) use a pint jar of home-canned green and wax beans for each can in the recipe. A great way to get your veggies—and it keeps several days in the fridge.

1/3 cup canola or salad oil
1 tsp. each salt and celery seed
Black pepper to taste
2/3 cup white vinegar
¾ cup sugar
1 onion, chopped
1 red or green bell pepper, diced
1 15-oz. can yellow wax beans
1 15-oz. can green beans
1 15-oz. can red kidney beans
1 15-oz. can garbanzo beans
1 15-oz. can whole kernel corn (optional)

In a large bowl, mix the oil, seasonings, vinegar and sugar. Add the onion and bell pepper. Drain the canned vegetables and stir into the dressing, coating well. Refrigerate, stirring after several hours. Best made the day ahead.

Continue reading “Sweet & Sour Four-Bean Salad by Charlotte Hubbard”

Delicious Sponge Cake by by Lisa Jones Baker

This second novel in the Hope Chest of Dreams series introduces readers to Annie Mast, one of three young Amish women, each gifted with a hand-carved hope chest to hold her treasures. Baking delicious sponge cakes are Annie’s specialty and a source of comfort for her. The recipe is one she learned from a good friend, Esther, who has since passed away.  After she died, Annie decided to keep on Esther’s baking tradition to honor her memory. Healing, therapeutic, and calming, there is nothing that restores Annie’s faith more than seeing someone enjoy her baked treats. www.LisaJonesBaker.com

 

Ingredients

1 cup cake flour
6 medium eggs, separated
1 cup sugar
1 tsp. vanilla
½ tsp. lemon extract
¼ cup cold water
1 tsp. cream of tartar
Frosting (optional) Continue reading “Delicious Sponge Cake by by Lisa Jones Baker”

Grandma Sophie’s Banana-Walnut Muffins by Peggy Jaeger

When private investigator Joshua Keane is hired to protect chef-lebrity Kandy Laine from a stalker, it’s a recipe for home cooking…and hot loving! Mix a dash of The Bodyguard with Top Chef Masters, toss in a handful of colorful and scrumptious relatives, add a cup of heart-stopping danger and a pound of delicious, romantic tension, and you’ve got Cooking with Kandy, the first book in Peggy Jaeger’s Will Cook for Love romance series. www.PeggyJaeger.com

Ingredients:

1 ¾ cups all purpose white flour, sifted
1/3 cup sugar
2 teaspoons baking powder
1/2 cup milk (whole is best for baking)
¼ cup vegetable oil
1 large egg
1-2 overripe bananas, mashed (should yield ¾ cup total)
1 cup chopped walnuts for topping

Directions:

Preheat oven to 400 degrees. Spray muffin pan with non-stick cooking spray, preferably a brand used for “baking.” Continue reading “Grandma Sophie’s Banana-Walnut Muffins by Peggy Jaeger”

Roast Beef Po’boys by Rochelle Alers

Roast Beef and Gravy

4-6 –lb. inside round of beef, trimmed
Salt and freshly ground black pepper
4 ribs celery, coarsely chopped
2 medium carrots, coarsely chopped
1 large yellow onion, quartered
1 whole garlic bulb, outer papery skin removed and bulb cut in half
2 bay leaves
½ tsp. dried thyme
½ tsp. dried marjoram
¼ tsp. black peppercorns
1-3 Tbsp. flour
1 Tbsp. Worcestershire sauce

 

Sandwich

3 loaves poor-boy bread or 6 French baguettes, cut lengthwise and into sections 6-8 inches long

Garnish

1 head lettuce, shredded coarsely
8 tomatoes, thinly sliced
Mayonnaise
Dill pickle slices Continue reading “Roast Beef Po’boys by Rochelle Alers”

Make-Ahead Mashed Potatoes by Charlotte Hubbard

Faith, tenderness, security—there’s nothing a mother won’t give. Now beloved author Charlotte Hubbard brings you an unforgettable tale of hope, courage, discovery…and the most precious gift of all.

For widow Rose Raber, it’s been a year of tragic loss and difficult decisions. She thought providing for her young daughter was the greatest challenge she faced. Until her dying mother revealed that Rose was adopted—and her birth mother is someone with much to lose if the secret comes out. As Rose struggles to reconcile the truth with her faith—and her troubling curiosity—outgoing newcomer Matthias Wagler is another surprise she didn’t expect. His optimism and easy understanding inspires her. And his prospective partnership with wealthy deacon Saul Hartzler promises a possible new life for them—together. But with this second chance comes yet another revelation for all involved.

When Saul’s wife unexpectedly turns up at Rose’s new job, their bond as mother and daughter is instant and unmistakable. And it isn’t long before an unforgiving Saul discovers the truth, threatening Matthias’s livelihood and Rose’s future. Now with more than just their happiness at stake, Rose and Matthias must find the strength and courage to stand strong—and trust God’s enduring miracles of motherhood, forgiveness, and love. Continue reading “Make-Ahead Mashed Potatoes by Charlotte Hubbard”

Creole-Cajun Jambalaya by Rochelle Alers

¼ cup vegetable oil
4 lb. chicken-leg quarters – each cut into 4 pieces, bone in
2 lb. andouille or other smoked sausage, cut into ¼ -inch-thick slices
2 large yellow onions, coarsely chopped
2 green bell peppers, coarsely chopped
2 ribs celery, coarsely chopped
2 cloves garlic, chopped
2 cups chicken stock
2 Tbsp. Worcestershire sauce
1 Tbsp. Tabasco
1 Tbsp. salt-free Creole seasoning
1 Tbsp. salt
1 bay leaf
1 tsp. dried thyme
½ tsp. dried marjoram
4 cups (uncooked) Uncle Ben’s rice, or similar parboiled rice
2 green onions, chopped
3 springs flat-leaf parsley, chopped
4 dozen large fresh shrimp

Heat the oil in a Dutch oven.  Add the chicken and sausage, and brown the chicken all over.  Add the onions, peppers, celery, and garlic, and sauté until they wilt.  Add the chicken stock and 5 cups of water.  Bring to a simmer, stirring to dissolve the browned bits in the pot. Continue reading “Creole-Cajun Jambalaya by Rochelle Alers”

Blog at WordPress.com.

Up ↑

%d bloggers like this: