Dd's Aunty Sally's Morning Biscuits

Aunty Sally is my mom's sister and this is her recipe.  Back in the day my mom used to make this biscuit all the time.

Didi says:   SOOO easy……  SOOO …FYI-I make ½ recipe … in a loaf pan…..love love all da more crispy edges…..  I consider myself a biscuit FAN (obsessed)….. this is my fave fave of all times….  Probably because I can smell it from the late 60’s …..

 

MORNING BISCUITS (Sally Tellio) from Dd’s Table Talk Cookbook

(1/2 recipe)

2 TB                1/4 c. butter, softened

¼ c.                 1/2 c. sugar

1 c.                  2 c. all purpose flour

1 ½ tsp.           1 TB baking powder

¼ tsp.              1/2 tsp. salt

¼ c.                 1/2 c. cream

¼ c.                 1/2 c. water

 

Preheat oven to 450 degrees; lightly grease an 8-inch baking pan. In a mixing bowl, cream together butter and sugar. Add flour, baking powder and salt. Stir in cream and water. Spread into prepared pan; bake 15 minutes. Serves 6.

Dd's Kim Chee Coleslaw

Didi said:  This came out pretty good ….. I used um all for our sandwiches, so gonna make another batch to eat with somen or soba …..

 

KIM CHEE COLESLAW

 

¼ c. won bok kimchee, tightly packed drained well, thinly sliced

¾-1 c. head cabbage, thinly shredded

2 stalks green onion, white parts only, chopped

1 TB mayonnaise, as desired*

1 tsp. soy sauce

½ tsp. ginger, grated

1 squirt siracha, as desired

Pinch white pepper

 

In a mixing bowl combine all ingredients well. * Can add additional mayonnaise as desired (I prefer my coleslaw on the dry side.  Serve immediately.  Serve on your favorite sandwich.

Cleta's Green Beans

I love this kind of old school dish from back in the day. 

Cleta made this.  She said:  Fry spam, add fresh string/green beans. I cover with a lid so that the beans cook faster. Then crack any amount of egg and stir until the eggs are cooked. Salt & pepper.

 

And here's another one.  Per Cleta: Boil string/green beans in salted water, drain and cool. Fry  scrambled egg, let cool and dice. Add to beans with salt, pepper and mayo. Chill.

Dd's Garlic Bread Loaf

Didi says:  Dis was da bomb…da bottom gets super crispy from all da buddah and da top is gooey melty yummy !!  😉

GARLIC PULL APART BREAD LOAF

 

½ 6-8-inch round loaf country or sourdough bread

3-4 TB butter 

1 ½ TB olive oil 

2 cloves garlic, finely grated 

Kosher salt 

1 TB Italian parsley, chopped

1 tsp. dried basil 

3 TB Pecorino cheese, grated (can substitute Asiago or Parmesan cheese)

 

Preheat oven to 400 degrees. Use a bread knife to cut lengthwise into top of bread loaf,

stopping short of cutting through to bottom of the loaf. Turn loaf and cut cross hatch

pattern; again, stop short of cutting through to bottom of bread loaf (so the loaf holds together).

In a small saucepan over low heat, melt butter. Add olive oil and garlic. Cook, stirring often, until very pale golden, 4 minutes. Stir in pinch of salt, parsley and basil. Remove from heat.

Place large sheet of aluminum foil onto baking sheet. Place bread loaf into center of foil.

Gently separate cubes of bread from top of loaf. Spoon butter mixture into “cuts” of bread.

Spread over cut surfaces, saving 2 TB of butter. Drizzle remaining butter on top of loaf.

Distribute cheese between cuts and on top. Wrap bread loaf in foil forming pocket on top

area of bread, making sure to not touch surface of bread. Bake bread until heated through,

10 minutes. Unwrap foil and continue baking until slightly crisp, 5-7 minutes more.

Serve immediately. Serves 2-4 depending on size of loaf.

Dd's Kalamata Quick Bread

Didi says:  

SOOOO ono…….wonderful with salami & cheese !!! Great recipe coz it's stuff you would always have on hand.

 

KALAMATA QUICK BREAD

 

1 TB olive oil

1 c. onion, chopped

¼ c. sun dried tomatoes, chopped

2 TB melted butter

1 c. buttermilk*

2 large eggs

2 c. flour

1 ½ tsp. dried Italian seasoning**

1 tsp. baking soda

½ tsp. salt

¾ c. kalamata olives, pitted, coarsely chopped

 

In a small skillet, saute onion in olive oil 3-4 minutes until wilted. Turn off heat; stir in sun dried tomatoes. Allow to cool.

Preheat oven to 350 degrees; generously grease 2/5” loaf pans or a 9x5-inch loaf pan. In a mixing bowl, combine melted butter, buttermilk and eggs well. Stir in dry ingredients and onion mixture. Stir well to combine. Mixture will seem very dense.

Transfer into prepared pans. Bake 20-25 minutes until toothpick inserted comes out clean. Allow to cool 15 minutes.

*Buttermilk substitution – pour 1 tablespoon of white vinegar into 1 cup measuring cup; fill with milk. Allow to sit 10 minutes.

**Can substitute Italian seasoning for basil and/or oregano…holiday time? Use dried thyme & sage.

Homemade Frozen Waffles

Cleta gave me a bag of frozen waffles that she had made from scratch and they came in so handy for a quick breakfast that after they were all gone I decided to make more.

 

I picked a buttermilk recipe from the allrecipes site.  It made 22 waffles.  They were a bit limp right off the waffle iron, but they crisped up perfectly after being frozen and popped into a toaster oven.

 

This was my setup.  I got the mini waffle iron from Ross awhile back for about $5.

  

Ingredients

• 2 cups all-purpose flour

• 2 tablespoons white sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 2 cups low-fat buttermilk

• ⅓ cup melted butter

• 2 large eggs, lightly beaten

• 1 teaspoon vanilla extract

Directions

1. Gather all ingredients.

2. Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined.

3. Whisk buttermilk and melted butter together in a separate bowl; whisk in eggs.

4. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; stir in vanilla extract.

5. Preheat a waffle iron according to manufacturer's instructions.

6. To cook each waffle, pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions.

Cleta's Pickled Veggies

Cleta used a recipe from the Crave section in last month's Star Advertiser for this.  It's so awesome ono.

Ingredients:

• 2 medium sweet onions
• 2 medium bell peppers
• 1 small cauliflower

Sauce:

• 1 cup Japanese rice vinegar
• 1/2 cup water
• 1/2 cup sugar
• 1 1/2 teaspoons Hawaiian salt
• 1 chile pepper, cut in half lengthwise, seeds removed

Directions:

Cut onions in half horizontally then cut each half in eight pieces to make 16 total wedges (about 4 cups). Cut bell peppers and cauliflower into bite-size pieces (2 cups of each).

Combine all vegetables in a large, non-plastic container. Combine vinegar, water, sugar and salt; stir to dissolve, then add chile pepper. Pour over vegetables and mix. Let sit at room temperature 8-10 hours, mixing occasionally. Water from the vegetables will seep into the sauce.

Distribute veggies and sauce into sterilized jars. Cover and refrigerate. Fills four 15-ounce jars.

Cleta's Rice Crispies Granola

This was super ono on my overnight oats.  Cleta said that she forgot to add in the maple syrup for this batch and it was still delicious, so consider it as an optional ingredient.

Thank you, Cleta!

   

Awesome Three-Ingredient Deep-Fried Eggplant

I've only ever had this at Mei Sum Dim Sum Restaurant.  It's my favorite eggplant dish, but I've never been able to find a recipe.  So I had to make one up.

I added "Awesome" to the title because that's what Landon said about it.

As always with eggplant, I soaked sliced eggplant in salted water for about an hour.  You can go shorter, but I took Kai to the dog park before cooking.

Pat dry and dredge in corn starch with fried garlic mixed in (plus salt to taste).  Then fry.

 

This is the fried garlic that I used.

   

I don't like deep frying because of the mess so I rarely do it, but this came out really good.  Do you think air frying would work?

  

Cleta's Zucchini Fries

Per Cleta:  Cut, salt and leave on paper towel to absorb water.  Roll in flour, dip in beaten egg, pat well in panko.  Hot oil is key for crisp outside, kinda firm inside.

Manju!

Wendell went to Kauai recently for a softball tournament and came home with some Lawai manju.  I've been craving it ever since and even wondered if we should go to Kauai to pick up more.

And so I started looking up recipes.  I decided on Keeping it Relle's Sweet Potato Manju recipe because it was "simple" and used a lot of buttah.  Plus, she did a YouTube video showing how to make them.

 

You don't have to put them on a wire rack to cool, but I did because . . . 

   

this is what they looked like just out of the oven!!  Whaaaat??!!  I thought I would need to drain them, but eventually the melted butter disappeared and I guess was absorbed into the manju.  I figured that the next time I make this I would use 2 sticks of butter instead of 3, BUUUUT it turned out so ono that I think I might just stick to 3.

You can find the recipe on YouTube just below the video.  I used one can of Koshian instead of sweet potato and ended up with 20 pieces instead of 18.  My bake time was about 10 minutes longer than stated.  Also, the recipe calls for 4 egg yolks, so I used the whites to do the egg wash instead of wasting another whole egg.

Enchilada Sauce over Taquitos

This was the best enchilada sauce I ever made!  It was also the only enchilada sauce that I ever made.  The recipe is from the COOKIE + kate website.

I layered some taquitos from Costco in an 8 x 8 pyrex dish, covered them with some precooked taco meat (1 pound hamburger, 1/4 cup taco seasoning, 1/2 cup water), poured on the enchilada sauce and topped with choke cheese. Baked at 350 degrees for 15 minutes.

It came out surprisingly good for an impromptu meal.

• 3 tablespoons olive oil
• 3 tablespoons flour 
• 1 tablespoon ground chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ¼ teaspoon salt, to taste
• Pinch of cinnamon 
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 teaspoon apple cider vinegar 
• Freshly ground black pepper, to taste

1. This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
2. In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
3. Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
5. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.

Dd's Chimichurri Sauce

Didi made this sauce to go with her steak.  She said it was "winnahs". 

CHIMICHURRI SAUCE

 

1 c. packed fresh Italian parsley leaves

¼-1/2 c. cilantro leaves, as desired**

3 cloves garlic, peeled, crushed

½ tsp, lemon zest

1 tsp. dried oregano

1 tsp. chili garlic crisp

½ tsp. kosher salt

¼ c. olive oil

2 TB red wine vinegar

 

Place all the sauce ingredients to a small food processor.  Pulse 4-6 times until herbs are roughly chopped and chunky to your desired consistency. Transfer to a serving bowl.

**Note: I love the taste of cilantro stems, so I add about 2 TB.

 

Makes approximately ½ c.  Great with steaks, seafood, on eggs.

Geri's Cream Cheese Caviar Spread

Landon looooves this spread.  My sister Geri has been making this for f-o-r-e-v-e-r.  I'm so glad that I realized (almost too late) that I never did blog about it.  So here it is with the recipe preserved for f-o-r-e-v-e-r.

 

 

Cy's Akule Poke

Per Cy:  Akule, limu kohu, kukui nut, sesame oil, onion and Lan's smoked chili pepper salt.  Lots of work but worth it.

My Best Pickled Onions

This was actually my first time making pickled onions, but came out good so I think it qualifies as my best.

I followed a recipe from the Keeping it Relle site.  I added Thai chili peppers and made just half recipe 'cause I wasn't sure how it would turn out. 

• 1 cup white vinegar
• ½ cup granulated sugar
• ½ cup water
• 2 ½ tablespoons Hawaiian salt
• 2 pounds sweet onions

1. Place sugar, vinegar, water, and Hawaiian salt into a saucepan set over high heat. Bring to a boil and heat through until the sugar and salt have dissolved. Set this aside to cool slightly.
2. Thinly slice onions and place into a jar or container.
3. Pour the pickling liquid over the onions until completely submerged. Allow to cool at room temperature.
4. Place the lid on and store in the refrigerator. 

Cy's Broccoli and Cauliflower Stir Fry

Cy said that he steamed some cauliflower and broccoli, then stir fried them in butter, garlic and sliced bacon and finally, sprinkled with parmesan and cheddar cheese.

Good idea!

Cy's Spinach and Artichoke Dip

Cy used Dd's recipe to make this.  It's Dd's version of Ryan's Grill's dip.  Cy said it's not hard to make.

8 oz. cream cheese, softened

1 (10-ounce) package frozen chopped spinach, thawed, drained well

1 (14-ounce) jar marinated artichoke hearts, drained, coarsely chopped

2 tsp. butter

2 cloves garlic, minced

¼ small onion, chopped

1/2 c. mozzarella cheese, shredded

1/2 c. + 2 TB Parmesan cheese, grated

¼ c. sour cream

1//4 c. mayonnaise

1/2 teaspoon  salt

1/4 teaspoon black pepper

In a large mixing bowl place cream cheese to soften. Set aside. In a small skillet over medium heat saute onion and garlic in butter until limp. Add to cream cheese. Sitr to combine well making sure cream cheese is very soft. Add remaining ingredients using ¼ cup of parmesan cheese.  Sprinkle with remaining 2 tablespoons of parmesan cheese. Place under broiler until the cheese on top is melted golden brown, 3 to 5 minutes.

Serve warm with crackers, tortilla chips, baguette slices, crostini, or crudités.

Wendell's Three-Ingredient Biscuits

Wendell saw this recipe on Facebook.  You just combine 2 cups Bisquick, 1/2 cup sour cream and 1/2 cup Sprite.

 

Wendell said that the dough was too sticky to pat or roll out like the instructions said, so he just spooned it into a muffin tin.  Bake at 425 degrees for 12 to 15 minutes or until golden brown.  It came out so light and yummy.

Elsie Amoy's Curry Dip

Wendell's mom used to make this dip all the time.  I liked it a lot.  I was so stoked when I discovered the recipe while rummaging through my old recipe box.