American Macaroni Salad

We have been enjoying watching old “Matlock” episodes together as a family. Consequently, we have been craving hot dogs (with the works!). So, for our recent hot dog dinner, Bart made this salad as a side dish. It is yummy!

2 cups dry elbow macaroni (or other small pasta), cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Directions
In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

First-Prize Doughnuts

I did it! I finally made doughnuts that were cooked all the way through without being overcooked! This recipe is from Taste of Home. I’m sure you can add a hint of cinnamon or nutmeg to the dough with the flour if desired.


2 packages active dry (or instant) yeast
½ cup warm water
½ cup warm milk (2% or whole recommended)
½ cup (3 ½ ounces) sugar
½ cup (3 ¼ ounces) shortening
2 eggs
1 teaspoon salt
4-1/2 to 5 cups all-purpose flour
Oil for deep-fat frying
Glaze:
1-1/4 cups confectioners’ sugar
4 to 6 tablespoons water
1 teaspoon vanilla

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 – 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a floured surface; roll out to 1/3 to ½-inch thickness. Cut with a floured 3-1/2-inch doughnut cutter. (I stretched my doughnut shapes open a bit after cutting them to make sure the hole wouldn’t fill in as the doughnuts rose.) Place on greased baking sheets (or leave on counter). Cover and let rise until doubled, about 1 hour.

In an electric skillet or deep-fat fryer, heat oil to 375°F. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.

In a shallow bowl, combine confectioners’ sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. “Hang” doughnuts over tall bowl using a dowel or handle of wooden spoon. Once glaze has set up, transfer doughnuts to a cooling rack. Frost top of doughnut or dip in glaze as desired. Possible toppings include thinned chocolate frosting, maple frosting, or vanilla frosting. Decorate with sprinkles, nuts, coconut, etc. if desired.

Yield: 20 doughnuts

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

I made this for breakfast this morning. I have been wanting to try this recipe for quite some time after reading the numerous positive comments this recipe has received on foodnetwork.com. We agree with those positive comments--this cake is really delicious.

Cake:
½ cup (1 stick) unsalted butter
1 1/2 cups (11 ¼ ounces) packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples (about 2 medium apples)
Crumble Topping:
1/2 cup (3 ¾ ounces) packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
Brown Sugar Glaze:
1/2 cup (3 ¾ ounces) packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water
Directions
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch pan or spray with nonstick baking spray.

In a large bowl, cream together ½ cup butter and 1 ½ cups brown sugar until light and fluffy. Add the eggs one at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared pan, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 30 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Tuna Melt Sliders

Bart made this for dinner and we all loved it. The tiny "burgers" made us all think of summer. (He even made the buns himself!)

1 cup dried breadcrumbs
2 (5-ounce) cans white albacore tuna in water, drained well
¼ cup shredded carrot
4 green onions, thinly sliced
2 eggs, lightly beaten
½ teaspoon lemon pepper seasoning
¼ teaspoon salt
3 tablespoons butter
4 slices American or cheddar cheese, quartered diagonally
8 dollar buns, cut in half horizontally
3 tablespoons mayonnaise
8 small lettuce leaves

Place ½ cup breadcrumbs into shallow bowl or pie pan; set aside.

Combine remaining ½ cup breadcrumbs, tuna, carrot, onions, eggs, lemon pepper seasoning and salt in medium bowl; stir until well mixed.

Divide tuna mixture into 8 equal portions; flatten each to 3-inch patty (or about the size of buns). Place patties into breadcrumbs in bowl, coating both sides.

Melt butter in 12-inch nonstick skillet over medium heat until sizzling (do not crowd skillet—cook patties in two batches if necessary). Add tuna patties. Cook, turning once, until outsides are crisp and insides are heated through (5 to 6 minutes). Top each patty with 2 pieces cheese during last minute of cooking.

Spread cut-sides of top half of buns with mayonnaise. Place tuna patties onto bottom half of buns; top with lettuce leaves and top half of buns. Serve immediately.

Crunchy Caramel Corn

Thanks, Marcia, for posting the gooey caramel popcorn recipe. I love that kind of popcorn! The crunchy caramel corn has it's advantages, too: it's easier to pack on trips and less messy. So for those who want the crunchy kind, here is our favorite version.

6 quarts unbuttered, unsalted popped popcorn (about ¾ cup unpopped popcorn kernels)
1 cup peanuts, if desired
1 cup butter
½ cup (5 ½ ounces) light corn syrup
2 cups (15 ounces) firmly packed brown sugar
1 teaspoon salt
¼ teaspoon cream of tartar
1 teaspoon baking soda

Preheat oven to 200°F. Set two 15x10-inch jellyroll pans or a large roasting pan aside. Place popcorn and peanuts in a very large bowl. In a heavy 2-quart saucepan, combine butter, corn syrup, brown sugar, salt, and cream of tartar. Place over high heat and stir with a wooden spoon until mixture comes to a boil. Stirring occasionally, let boil for 5 minutes.

Remove from heat and stir in baking soda. Immediately pour over popcorn and nuts, turning to coat each kernel. Spread mixture in pan(s) and place in oven for 1 hour, stirring every 15 minutes. Remove from oven and cool completely. Store in an airtight container to retain crispness.

Makes 6 quarts.

Bacon Cheeseburger Pizza

We love pizza! I like to use my pizza stone (I start it preheating early so it is plenty hot by the time I'm ready to bake the pizza). I assemble the pizza on a peel, then slide it off the peel onto the hot stone. That way, I get a nice, crisp crust that doesn't sag when I hold my slice of pizza to eat it.

Ingredients
• Pizza dough (using favorite recipe)
• 1 pound lean ground beef (90% lean)
• 3 garlic cloves, minced
• 1/8 teaspoon pepper
• 1 cup grated Parmesan cheese
• 1 jar (10 ounces) sun-dried tomato pesto
• 1 large red onion, chopped
• 1/4 cup bacon bits
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 cup (4 ounces) sharp shredded cheddar cheese

Directions
• Prepare pizza dough. Set aside to rise (or make in advance and let rise slowly in fridge).
• In a large skillet over medium heat, cook the beef, garlic and pepper until meat is no longer pink; drain.
• On a floured surface, roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan. Build up edges slightly. Prick dough thoroughly with a fork. Bake at 450°F for 5-8 minutes or until lightly browned.
• Sprinkle crust with Parmesan cheese. Top with pesto, meat mixture, onion, bacon bits, and mozzarella and cheddar cheeses. Bake for 10-15 minutes or until cheese is melted.

Pizza Dough

This is my favorite way to make pizza dough--in the food processor. This is the recipe that was in the instruction booklet with my food processor. I don't want to risk losing it, so I decided to post it here.

2 teaspoons active dry yeast
1 teaspoon sugar
1 ¼ cups warm water
3 1/3 cups unbleached all-purpose flour
1 ½ teaspoons kosher salt
3 teaspoons extra-virgin olive oil

In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes. Insert dough blade in food processor work bowl and add flour, salt, and 2 teaspoons olive oil.

With machine running on dough speed, pour liquid through small feed tube as fast as flour will absorb it. Process until dough cleans side of work bowl and forms a ball. Then process for 30 seconds to knead dough. Dough may be slightly sticky. Coat dough evenly with 1 teaspoon olive oil; transfer to a plastic food storage bag and seal the top. Let rise in a warm place for about 45 minutes. While dough is rising, prepare any pizza toppings.

Use dough according to pizza recipe.