jane's apron

forum cafeteria macaroni and cheese

I guess it's not too surprising that this is the picture I'm sharing from 6th grade camp.  I could have also taken pictures of the stand mixer's attachments but decided that was ridiculous.  On our last morning at camp I got to stand and drink my coffee in the warm kitchen while the camp ladies made hundreds of homemade pancakes ...mixed in the giant stand mixer.  

Posting this picture reminded me of one of my favorite recipes that I've been wanting to share.  The recipe, from the Forum Cafeteria, is a scaled-down version of their macaroni and cheese.  I clipped the recipe from the newspaper a long time ago and it says:

"...the original recipe makes 250 portions, which at the time was small, since we were serving 7500 customers a day (before the fast-food operations)"

This recipe is easy to give/take a little on the ingredients but I have found that keeping everything exactly as listed makes the best mac and cheese (I do not add the paprika but I do use the yellow food coloring because my daughter likes to add the drops).

Forum's Macaroni and Cheese

• 12 ounces uncooked elbow macaroni
• 2 teaspoons salt
• 4 cups skim milk
• 6 1/2 tablespoons margarine
• 1/2 cup all-purpose flour
• ground white pepper
• 4 drops yellow food coloring
• 1 1/2 tablespoons sugar
• 1 1/2 cups Longhorn Cheddar cheese; divided
• 1/2 teaspoon paprika

Cook macaroni until done but still firm to the bite; rinse and drain well.

Heat milk in the microwave until bubbles form around the edges; set aside (I put the milk in a 4 cup measuring bowl and heat for 5 minutes).

Melt margarine in the large pot (I used the same pot that I cooked the macaroni in).  Gradually sprinkle in flour; cook, stirring constantly, until smooth.  Stir in salt, white pepper to taste, food coloring, sugar, and hot milk.  Cook, stirring until well mixed and creamy (about 5 minutes).  Stir in 3/4 cup cheese and mix until melted.  

Stir the macaroni into the cheese sauce and transfer to an oven-proof cassrole.  Sprinkle remaining 3/4 cheese on top and bake at 350 for 30 minutes.  

corn, avocado, and tomato salad

I'm on day 8 of the 17 day diet (I know, I know...but it has been a good way to hit the "reset" button on my eating habits).  I am already making plans for day 18.  First up is my favorite summer salad.  I'm going to eat a Jethro-sized bowl of it.  Probably add some whole wheat pita chips too. I . cannot . wait.

Corn, Avocado, and Tomato Salad (slightly adapted from a Paula Dean Recipe)

• 2 cups frozen corn (I like Trader Joe's corn)
• 1 avocado, cut into cubes
• 1 pint cherry tomatoes, halved
• 1/2 cup finely diced red onion

Add the following dressing

• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

The pita chips are easy too.  Cut the pitas into triangles, drizzle with olive oil, and place in a single layer on a baking sheet.  Sprinkle liberally with jane's crazy mixed-up salt and bake at 400 until crisp. 

{And that's my garage today...totally summery in the backyard right now}  

coconut cream bars

I've made these coconut cream bars before and they were insanely good.  I don't really know why coconut things seem to be related to Easter but I'm good with it and am bringing these to my sister's house on Sunday.

They are not exactly "easy bake" but not too complicated. For one, did you know you can toast coconut in the microwave?  I just add the coconut to a pie plate and start microwaving in one-minute increments.  You have to stir the coconut each time because there's always a clump that comes pretty close to spontaneously combusting.  In about 5 or 6 minutes, you'll have perfectly toasted coconut.

cinnamon rice pudding

It's a snow day here.  I've got a whole day to goof around and a strong urge to make rice pudding.  There is no such thing as a bad rice pudding recipe but I always go back to my favorite one.

As background pictures for the recipe, I have a few of my favorite vintage recipe pamphlets.  The one above is my newest and cutest; Pillsbury's 11th Grand National Bake-Off Cookbook.  

Eagle Brand...one of the best baking ingredients ever (it is magic!).

This Brer Rabbit one is really old.  Check out the gingerbread men...nightmare inducing.  

So, here's the recipe for cinnamon rice pudding.  I'll be making it after I finish that painting project I started.

Cinnamon Rice Pudding

3 1/2 Cups milk; divided

1/2 Cup short-grain rice

1/3 Cup sugar

1 Tbsp butter

1 stick cinnamon

1 egg

1 tsp vanilla

1/4 Cup (or more) raisins 

Combine 3 Cups milk, rice, sugar, butter, and cinnamon stick in a medium saucepan.  Bring to a boil, reduce heat, and simmer for 10 minutes.  Combine remaining 1/2 Cup milk with the egg, stir, and add to the pudding mixture.  Simmer 40 minutes.  Discard cinnamon stick and stir in vanilla and raisins

does this bread make my butt look big?

 

My husband has had many hobbies; each one ridiculous and/or short lived.  When he suddenly decided at the end of the summer that his new hobby would be making bread, I was skeptical.  I had visions of costly machinery and large supplies of baking items...plus he had never baked anything...in his life.   

After some internet research, he decided to use the bread making process found in a book called "Artisan Bread in Five Minutes a Day".

 

A large box from King Arthur Flour was soon delivered to our door (only a man would order flour on the internet).   So...

The bread is good.  Really good.  When he made this walnut-cinnamon-raisin swirly bread I told him he made the blog.  

The only problem?  "Girl, I think my butt gettin' big." 

sugar peanuts

 

A wooden spoon in a polka dot apron with doodled baking tools and furniture...vintage graphics at its best.  

The recipe pamphlet and tupperware came home with me from a recent neighborhood garage sale.  I admit that I have a thing for vintage tupperware...the old scoops are the best.  

I was saving the picture for an "easy bake" recipe and have one to share today.  My mom calls these "sugar peanuts" and they are one of those salty-sweet things that always get me in trouble.  I just made a batch this morning and I've already had a hard time limiting myself to a reasonable serving size...I suggest you make these for a crowd like at a picnic or something.  

Sugar Peanuts

16 oz. bag of raw peanuts

1/2 cup water

1 cup sugar

Add the sugar and water to a 10 to 12 inch skillet and dissolve the sugar over medium heat.  Add the peanuts and cook, stirring occasionally, until the water is about gone and you have a nice sugary coating.  Spread the peanuts on a baking pan in a single layer and sprinkle liberally with coarse salt.  Bake at 275 for about an hour and let cool. 

gooey butter cake

 

There was a lot of buzz at the ME Workshop about St. Louis Gooey Butter Cake.  I know my ears would perk up if I heard the words gooey, butter, and cake.  When you're from St. Louis, you think everybody already knows about gooey butter cake.   But that was not the case and I promised I'd post a recipe.  Here's the easy bake version:

St. Louis Gooey Butter Cake

crust:

1 pkg (18.25 oz) yellow cake mix

1 egg

1 stick butter softened

topping:

1 8 oz. cream cheese softened

1 box (16 oz.) powdered sugar (plus more for dusting)

2 eggs

1 tsp vanilla

Combine the cake mix, egg, and butter until crumbly and press into a 9x13 baking dish.  Beat cream cheese, powdered sugar, eggs, and vanilla until smooth.  Pour topping over crust and bake at 325 for about 45 minutes.  Dust with powdered sugar when cooled.  

I just found a yellow cake mix in my pantry so it looks like I'll be making a gooey butter cake this weekend.  I'll see if I can get the kids to make it...they are from St. Louis and all.

If you are a bit more ambitious, there is also a non-mix version.  I found the same one I have at Smitten Kitchen (with gorgeous photographs)...St. Louis Gooey Butter Cake.

 

chocolate pudding

 

Homemade pudding sounds like something that would be complicated (with words like "stir constantly" and "sieve") but it's not.  And it is so much better than a mix or the plastic-tasting stuff.  Even stirring constantly, it only takes a few minutes.  My favorite is the Chocolate or Vanilla Pudding from Everyday Food.  

I also like to pour the pudding into coffee cups...toss a couple of mini-marshmallows on top and it looks like hot chocolate.  

rolo turtles

 

If you've ever made Rolo Turtles then you know how good they are.  If you haven't?  Be prepared to be addicted like the rest of us.  This is not my quote (and now I can't find it) but I love it...Rolo turtles "satisfy my sweet tooth, my salty tongue, and my fat ass".  

Rolo Turtles

Hershey's Rolo candy

small pretzels (I like the square pretzels from Snyder's because they are buttery and are the perfect shape)

pecan halves

Place pretzels on a baking sheet, top each one with an unwrapped Rolo, and bake at 350 for 5 minutes (just enough time to soften the candy but not melt it). Remove from the oven and press one pecan onto the top of each candy.  Let cool completely.  

The little Easy Bake Oven is an ornament that I thrifted last year...has a spot for a mini-light to fit in the back. The Easy Bake Oven...best toy ever.  

 

pie and other things

 

The potatoes are ready for Big Martha's Mashed Potatoes. The apples have been roasted for Roasted Applesauce. The pie crust is in the fridge for Pecan Pie.  

I love to read recipes, love to look at recipe books, love to collect vintage recipes.  You too?  You'll love a post from Liz at Mabel's House...it's very good.

Wishing everyone a happy and pie-filled Thanksgiving.