Stewed Plums/Prunes

Although both of my grandmothers made them, stewed prunes seem to have faded out of everyday usage. However, they were an integral part of the Viking cruise ship’s breakfast bar and so I decided to cook up a batch.

These days prunes are often referred to as dried plums Stewing softens them and they end up swimming in the a delicious syrup that can be eaten plain, with yogurt or as a  them as a topping over cereal, or even as a dessert. Eat them warm or cold.

They keep well in the fridge for several days, so you can make a batch and enjoy a few of them daily. 

Stewed Prunes/Plums

20 pitted prunes 

1 ½ cups water  (could use part orange juice) 

½ teaspoon vanilla 

¼ teaspoon ground cinnamon

1. Place the prunes in a small saucepan.
2. Add the water, vanilla, and cinnamon. Gently stir. 
3. Bring to a boil (this will likely take about 5 minutes). Gently stir again, then lower the heat to medium-low, cover, and simmer for 15 minutes, until the prunes are soft and swimming in syrup.
4. Transfer the stewed prunes to a heat-proof glass storage container. Cool to room temperature, about 15 minutes, then cover and refrigerate for at least 1 hour. 

Muesli . . . a favorite on our Viking British Isles cruise

I’ve made Muesli off and on over the years but Barry has never been much interested. Attributed to a Swiss doctor, it is a mixture of rolled oats, nuts, seeds, and fresh or dried fruit that have been soaked in milk, yogurt, or juice.  On our recent British Isles cruise, he tried it and liked it. Since then I have been making a version similar to the one on the ship. 

Above: A bowl of ready-to-eat Muesli topped with fresh fruits, sunflower and pumpkin seeds.

Below: Prepare Muesli, ready to be refrigerated overnight. 

Muesli 
1 cup rolled oats 

1/3 cup chopped pecans (or other nuts of choice)

1/3 cup craisins, raisins or dried cherries

1/3 cup  flaked coconut

3 tablespoons ground flaxseed

1/2 teaspoon ground cinnamon 

Pinch of kosher salt

1 apple, cored & grated

Milk – begin with 1/2 cup and add more to created a creamy mixture (about 1 ½ cups+) - I used whole

1/2 cup plain Greek yogurt

1 teaspoon lemon or orange juice

1 teaspoon vanilla 

Toppings: Seeds, additional nuts, granola, dried or fresh fruits, etc; additional milk if desired

1. Stir together the oats, pecans, dried fruit, coconut, flax, cinnamon and a pinch of salt. 
2. Stir in the grated apple. 
3. In a smaller bowl or measuring cup, whisk together the milk, yogurt, juice and vanilla. Stir the wet ingredients into the dry ingredients. Add additional milk to create a creamy texture. (I like it creamy so add lots of extra milk as it absorbs the liquid as it sets.) Cover and place in the fridge overnight. (It keeps several days.)
4. In the morning, stir and top with your desired toppings. 

2 soy-based recipes as featured in KANSAS! Magazine, issue 4, 2020: Pork Loin Roast & Black Soybean Corn Salad

Kansas soy finds a place on the plate in issue 4, vol 77, 2021, of KANSAS! Magazine. The Taste section features  "Soy in the mIx", my article explaining the role of soy in Kansas agriculture, in the market plate and on the plate. Charlene Patton, consumer media specialist for the Kansas Soybean Commission shares her insight and shares her "joy of soy" as well as two soy-based recipes.

Photo from the magazine of the two featured soybean dishes.

This issue offers up an array of places to go, things to see and trails to hike. There are  stories about food chains that had their start in Kansas and cowboy polo. And, as usual, the photography is amazing.

Rotisserie Pork Loin Roast       Yield: 8 servings

Soy flour is a component is the rub used on the pork roast. The flour, made by grinding roasted soybeans into a powder, retains the bean’s nutritious fiber and oil, and adds a rich, nutty flavor. 

 

INGREDIENTS

4-pound boneless pork loin roast
2 tablespoons brown sugar, packed
1 tablespoon soy flour blend*
2 teaspoons ground cumin
2 teaspoons smoked paprika
2 teaspoons kosher salt
¼ teaspoon ground cinnamon
2 tablespoons vegetable (soy) oil

 

DIRECTIONS

1.   Pat roast with paper towel to remove moisture. Use butcher string to tie if needed. Place meat on rotisserie spit rod and secure with skewers.  

2.   In small bowl combine brown sugar, soy flour blend, cumin, smoked paprika, kosher salt and cinnamon.  

3.   Brush meat with vegetable (soy) oil and rub with spice mixture to cover meat on all sides. Place rod in motor over indirect heat with coals on each side. A drip pan in center will catch juices. Roast for 30 to 60 minutes depending on temperature of coals. Check for doneness with a meat thermometer with 145°F for medium.  

4.   When done remove roast from grill and remove rotisserie spit rod; cover roast with foil; let roast rest for 15 minutes. Carve into slices. 

*Soy flour blend is 7 cups all-purpose flour combined with 1 cup soy flour.  

Nutritional Information per serving: one serving (237 g)

Calories 370; Total Fat 22g (9 g sat fat); Cholesterol 120 mg; Sodium 1,142 mg; Total Carbs 5 g; Protein 42 g; Fiber 1 g

 

Black Soybean Corn Salad with Citrus Dressing   Yield: 8 servings

This recipe features both edamame and black soybeans. Edamame are harvested when the beans are still green and sweet tasting; they are generally available in the freezer sections of mainstream grocery stores. As soybeans mature in the pod, they ripen into hard, dry beans; although most are yellow, there are also brown and black varieties. Cans of black soybeans are most often found in specialty markets. 

 

INGREDIENTS

1 can (15 ounces) black soybeans, drained and rinsed 

1 cup frozen corn, thawed

½ cup shelled edamame, cooked

½ cup chopped red bell pepper

½ cup chopped red onion

¼ cup chopped fresh cilantro

1 tablespoon orange zest

1 teaspoon lime zest

½ cup orange juice

1 tablespoon lime juice

¼ cup vegetable (soy) oil

¼ teaspoon salt

 

DIRECTIONS

1.  Combine in mixing bowl black soybeans, corn, edamame, bell pepper, onion and cilantro. 

2.  For dressing, grate peel of orange and lime and place zest in container that has a tight fitting lid. Add orange juice, lime juice, vegetable (soy) oil and salt; close with lid and shake to mix.  

3.  Pour dressing as desired over vegetable mixture; refrigerate to chill.

Nutritional Information per serving: one serving (125 g)

Calories 152; Total Fat 10g (1g sat fat); Cholesterol 0 mg; Sodium 93 mg; Total Carbs 12 g; Protein 6g; Fiber 4 g

 

And, just for fun . . . a soy quiz provided by Charlene Patton:

1.  How many years ago did the Chinese discover the soybean?

 

                      1000 years           3000 years       X       5000 years

 

Soybeans were discovered more than 5,000 years ago, growing wild on the windy plains of eastern Asia.  According to Chinese tradition, soybeans were named as one of the five sacred crops by Emperor Sheng-Nung who reigned 5,000 years ago. 

 

2.  When did soybeans come to the United States?

 

                      1400        1500           1600           1700        X       1800

 

Soybean are a relatively new crop to the United States compared to wheat and corn.  The first soybeans came to American in trading ships returning from China in the early 1800’s.  Soybeans were used as an inexpensive heavy material in the ship for stability & were tossed overboard upon arrival. In 1879 scientists at agricultural experimental stations planted and harvested soybean crops.  By 1898, USDA was conducting tests on soybeans and distributing seeds to farmers to grow for animal feed.

 

3.      Check the foods that may contain soy ingredient. 

 

          Margarine / Peanut Butter / Beef Bouillon /Candy Bar / Canned Soup / Vegetable oil  

 

ALL or the above. Read the label!  80% of the food items in the grocery store contain some type of soy ingredient.  Soy oil is the natural oil extracted from the whole soybean. 75% of the vegetable oil sold is soybean oil.  

 

 

4.      Most soybeans in Kansas are used are used for animal agriculture?

 

                 X      Yes                         No

 

97% of soybeans are used for soybean meal which goes to feed livestock (beef, pork, dairy cows and poultry).     

 

5.      How many crayons will the oil from one bushel of soybeans make?

 

                          586                     1,238          X      2,112

 

            The oil from one bushel of soybeans will make 2,112 crayons.  One acres     

            of soybeans  can produce 82,368 crayons.

Date Pinwheel Ice Box Cookies

OLD-FASHIONED ICE BOX COOKIES—the theme of this year’s HOLIDAY BAKE in the West kitchen was inspired by an article I wrote about Kansas community cookbooks (A Heritage of Flavor), I thought it would be both fun and convenient to make ahead rolls of freezer dough, ready to slice 'n bake for Christmas. My goal was to find a collection of fun and festive flavors. Here goes . . .  .

Date Pinwheel Ice Box Cookies      

Reminiscent of the date pinwheels that Grandma Richardson always had on her Christmas cookie tray, this recipe has been adapted to an ice box version. 

1/2 cup (1 stick) butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 recipe Date Filling (recipe follows)

1. Thoroughly cream together butter and sugars. Add egg and vanilla; beat well.  Sift together dry ingredients; stir into creamed mixture. 
   
2. Chill. Divide dough in half.
3. On a lightly floured surface roll one part in approximately an 12 x 8” rectangle, about 1/4 inch thick. Trim or firm up edges of the dough. 
4. Spread half of the Date Filling over dough.
   
5. Begin at long edge, roll like a jelly roll.  Repeat with remaining dough.  
   
6. Wrap rolls in plastic wrap and chill for several hours; wrap in foil to freeze for slicing ‘n baking later.
   
7. To bake—Preheat oven to 400°.  Using a serrated knife, slice cookies 1/4” thick. 
8. Bake on greased or sprayed cookie sheet for about 8 minutes. Line cookie sheet with parchment if preferred. 

Date Filling

1 lb. pitted and chopped dates

1/2 cup granulated sugar

1/2 cup orange juice

1/4 cup pecans or walnuts if desired 

1. In saucepan combine chopped dates, sugar, and  orange juice. Cook and stir until mixture boils and thickens and becomes spreadable.  If it gets too thick add a more orange juice. 
2. Add nuts if desired.
3. Let mixture cool before spreading on dough.  
   

Other Holiday Ice Box Cookies on our 2020 menu include: 

Black Walnut Ice Box Cookies

Chocolate Chip Orange Ice Box Cookies 

Chocolate Walnut Shortbread Ice Box Cookies

Pistachio Cranberry Ice Box Cookies 

Recipes without the photos . . .

Date Pinwheel Ice Box Cookies       

Reminiscent of the date pinwheels that Grandma Richardson always had on her Christmas cookie tray, this recipe has been adapted to an ice box version. 
1/2 cup (1 stick) butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 recipe Date Filling (recipe follows)

1. Thoroughly cream together butter and sugars. Add egg and vanilla; beat well. Sift together dry ingredients; stir into creamed mixture. 
2. Chill. Divide dough in half.
3. On a lightly floured surface roll one part in approximately an 12 x 8” rectangle, about 1/4 inch thick. Trim or firm up edges of the dough. 
4. Spread half of the Date Filling over dough.  
5. Begin at long edge, roll like a jelly roll. Repeat with remaining dough.  
6. Wrap rolls in plastic wrap and chill for several hours; wrap in foil to freeze for slicing ‘n baking later.
7. To bake—Preheat oven to 400°.  Using a serrated knife, slice cookies 1/4” thick. 
8. Bake on greased or sprayed cookie sheet for about 8 minutes. Line cookie sheet with parchment if preferred. 

Date Filling

1 lb. pitted and chopped dates

1/2 cup granulated sugar

1/2 cup orange juice

1/4 cup pecans or walnuts if desired 

1. In saucepan combine chopped dates, sugar, and orange juice. Cook and stir until mixture boils and thickens and becomes spreadable.  If it gets too thick add a more orange juice. 
2. Add nuts if desired.
3. Let mixture cool before spreading on dough.  

Award-Winning Ring-a-Lings (1955 Pillsbury Bake-Off Contest)

My dad was a wheat farmer and thought a meal was not complete without some type of bread; I seem to be returning to his way of thinking during the COVID-19 crisis. So, today’s bake is a recipe for prize-winning Ring-a-Lings, the winner of the 1955 Pillsbury Bake-Off Contest. These no-knead sweet rolls with a hint of orange were created by Bertha Jorgensen of Portland, Oregon.

As I’ve been going through vintage cookbooks, I ran across Short-Cut Bread put out by the Pillsbury Company. It’s not dated but the order blank in the back includes as order form – just attach two dimes and they’ll send a book! Checked online and discovered a copy for $12.95, so the booklet is definitely old. 

Out of curiosity I also went to the Pillsbury website and discovered they had made a few recipe updates in 2005. I used their updated version. 

Ring-a-Lings   Makes 22 sweet rolls

Dough

4 to 4 1/2 cups Pillsbury BEST® All Purpose or Unbleached Flour

1/3 cup granulated sugar

2 teaspoons salt

2 teaspoons grated orange peel

2 pkg. active dry yeast

1 cup milk

1/3 cup butter or margarine 

2 eggs

Filling

1cup powdered sugar

1/3 cup butter or margarine, softened

1 cup pecans, filberts, or walnuts, ground (Bertha's original recipe used filberts)

Glaze

3 tablespoons granulated sugar

1/4 cup orange juice SAVE $

1. Dough: Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups of the flour, 1/3 cup granulated sugar, salt, orange peel and yeast; mix well. 
   
2. In small saucepan, heat milk and 1/3 cup margarine until very warm (120 to 130°F.). (I used the microwave and an instant-read thermometer.)
3. Add warm liquid and eggs to flour mixture; blend at low speed until moistened. 
4. Beat 3 minutes at medium speed. 
   
5. By hand, stir in remaining 2 to 2 1/2 cups flour to form a stiff (but still soft) dough. It’s okay if it’s a still just a little sticky.
   
6. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 35 to 50 minutes. 
   
   
   
   
7. Filling: In small bowl, blend powdered sugar and 1/3 cup margarine until smooth. Stir in ground nuts; set aside. 
   
8. Glaze: In second small bowl, blend glaze ingredients; cover and set aside. 
   
9. Finishing Dough: Grease 2 large cookie sheets (I used 3 and lined them with either parchment or silicon sheets). 
10. Stir down dough to remove all air bubbles. On floured surface, roll dough to 22x12-inch rectangle. 
    
11. Spread filling mixture lengthwise over half of dough. 
    
12. Fold dough over filling. 
    
13. Cut crosswise into 1-inch strips; twist each strip 4 to 5 times. (I twisted each strip a few extra times—enough to retain a twisted strip.)
    
14. To shape rolls, hold folded end of strip down on greased cookie sheet to form center; coil strip around center. Tuck loose end under. Repeat with remaining twisted strips. 
    
15. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes. 
    
16. While rolls are rising, heat oven to 375°F. 
17. Uncover dough. (Do one final check and tuck under any loose ends that might have loosened again during the rise.)
18. Bake 9 to 12 minutes or until light golden brown. 
    
19. Brush tops of rolls with glaze. 
20. Bake an additional 3 to 5 minutes or until golden brown. 
21. Immediately remove from cookie sheets; cool on wire racks. 
    

Recipe without photos . . .

Ring-a-Lings   Makes 22 sweet rolls

Dough

4 to 4 1/2 cups Pillsbury BEST® All Purpose or Unbleached Flour

1/3 cup granulated sugar

2 teaspoons salt

2 teaspoons grated orange peel

2 pkg. active dry yeast

1 cup milk

1/3 cup butter or margarine 

2 eggs

Filling

1cup powdered sugar

1/3 cup butter or margarine, softened

1 cup pecans, filberts, or walnuts, ground (Bertha's original recipe used filberts)

Glaze

3 tablespoons granulated sugar

1/4 cup orange juice SAVE $

1. Dough: Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups of the flour, 1/3 cup granulated sugar, salt, orange peel and yeast; mix well. 
2. In small saucepan, heat milk and 1/3 cup margarine until very warm (120 to 130°F.). (I used the microwave and an instant-read thermometer.)
3. Add warm liquid and eggs to flour mixture; blend at low speed until moistened. 
4. Beat 3 minutes at medium speed. 
5. By hand, stir in remaining 2 to 2 1/2 cups flour to form a stiff (but still soft) dough. It’s okay if it’s a still just a little sticky.
6. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 35 to 50 minutes. 
7. Filling: In small bowl, blend powdered sugar and 1/3 cup margarine until smooth. Stir in ground nuts; set aside. 
8. Glaze: In second small bowl, blend glaze ingredients; cover and set aside. 
9. Finishing Dough: Grease 2 large cookie sheets (I used 3 and lined them with either parchment or silicon sheets). 
10. Stir down dough to remove all air bubbles. On floured surface, roll dough to 22x12-inch rectangle. 
11. Spread filling mixture lengthwise over half of dough. 
12. Fold dough over filling. 
13. Cut crosswise into 1-inch strips; twist each strip 4 to 5 times. (I twisted each strip a few extra times—enough to retain a twisted strip.)
14. To shape rolls, hold folded end of strip down on greased cookie sheet to form center; coil strip around center. Tuck loose end under. Repeat with remaining twisted strips. 
15. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes. 
16. While rolls are rising, heat oven to 375°F. 
17. Uncover dough. (Do one final check and tuck under any loose ends that might have loosened again during the rise.)
18. Bake 9 to 12 minutes or until light golden brown. 
19. Brush tops of rolls with glaze. 
20. Bake an additional 3 to 5 minutes or until golden brown. 
21. Immediately remove from cookie sheets; cool on wire racks. 

Orange Toast - a simple vintage recipe for complicated times

A simple vintage recipe for complicated times. Another of my back-to-basics cooking series that keeps me occupied and motivated during COVID-19. Back-to-basics (for me) includes recipes made from simple, on-hand ingredients and/or old-fashioned recipes.

Found this delightful toast, a step-up from cinnamon toast, in Adventures in Good Cooking by Duncan Hines. Unlike Betty Crocker, Duncan Hines was a real person. Raised in Bowling Green, KY, he attended the local business college and eventually ended up in Chicago working as a traveling salesman. He passed through so many towns and cities that he began jotting down the names of places to eat in a little "red" book. He shared this info with fellow salesman and they shared it with others . . . and so on. In 1934 he compiled a list of recommended eating places that was included in the Hines' yearly Christmas card. Again friends shared that list with others and his reputation grew; it has been said he was America's first food critic.  That same year a Chicago newspaper featured Duncan and his unusual hobby and he was flooded with inquiries; it was this article that changed his life. By the late 1930s he had published his first booklet that would make his name known around the country, even the world — Adventures in Good Eating.  He began using "dinner detectives" to help with his growing list of recommendations that were included in subsequent booklets.
At one point he solicited recipes from the restaurants, cafes and hotels that received his recommendations. These were used to compile a cookbook, Adventures in Good Cooking and The Art of Carving in the Home."
Food companies were constantly after him to endorse products but he refused. According to his niece, Cora Jane Spiller of Bowling Green, KY, riches did not motivate her uncle. It was good, well prepared food that intrigued him  . . . so when a young businessman used that appeal, Duncan finally  joined forces with Roy Park . . .  and the Duncan Hines brand was born.
Over his lifetime he not only raised the level of awareness about good and safely prepared food; his ideals helped to create today's food and safety standards.
For more information about this fascinating man, read Louis Hatchett's The Man Behind the Cake Mix. Cora Jane Spiller, Duncan's niece, was a primary source for this biography and donated his stove and ofter artifacts to a permeant exhibit (dubbed Recommended by Duncan Hines) at Western Kentucky University in Bowling Green.

My copy of Adventures in Good Cooking is actually a reprint that was orchestrated by Hatchett, a gift from Cora Jane.  Orange Toast is recipe #152 and is credited to The Nut Tree (restaurant), Vacaville, California. It uses a minimum of ingredients; if you have only prepared orange juice, use it and omit the zest . . . but the zest does add an extra burst of flavor! Great for  breakfast or with tea as an afternoon pick-me-up!

152. Orange Toast   Makes 6 slices toast  (Note: I made 2 piece of toast and refrigerated the orange mixture for later use)

1 orange rind, grated
2 tablespoons orange juice  (Note: 1 orange yields about this much; I actually poured it in slowly adding just enough to make a thick paste.)
1/2 cup granulated sugar
1/8 teaspoon ground cinnamon
6 slices buttered toast

1. Combine ingredients and spread the mixture on buttered toast.

2. Put in oven or under the broiler for 2 to 3 minutes.

The Nut Tree, Vacaville, California

Other Duncan Hines' recipes and references on our blog include:

Duncan's TABLE

Betty Cass' Brown Sugar Cookies

Chocolate Upside Down Cake

Date & Nut Cakes

Fudge Squares

Hot Toasted Cheese Hors d'Oeuvres (or Sandwiches)

Nut Macaroons
Quick Brown Sugar Drop Cookies

Taffy Tarts
Welsh Rabbit
Duncan Hines inspired Adventures in Good Eating & Cooking articles (3): 
# 1: Independent Eating (and drinking) Establishments in South Texas
# 2: A Few Culinary Surprises in South Texas 
# 3: Condo Cooking with Duncan Hines

Recipe without photos . . .
152. Orange Toast   Makes 6 slices toast  (Note: I made 2 piece of toast and refrigerated the orange mixture for later use)
1 orange rind, grated
2 tablespoons orange juice  (Note: 1 orange yields about this much; I actually poured it in slowly adding just enough to make a thick paste.)
1/2 cup granulated sugar
1/8 teaspoon ground cinnamon
6 slices buttered toast

1. Combine ingredients and spread the mixture on buttered toast.
2. Put in oven or under the broiler for 2 to 3 minutes.
The Nut Tree, Vacaville, California