Life on Regal-Hill: Jan. 28, 2009

What do you do on Saturday? Here at Regal-Hill I try to do some baking and finish any projects that I started during the week. Saturday before last I was busy trying to finish up some cleaning projects, so I asked Allegra to do some baking for me. She likes to bake and she is very good at it.
Anyway, this particular Saturday she baked three different recipes. They were Snickerdoodles, Lemon Pound Cake Muffins and Cheesecake.
The Snickerdoodles, as some of you know, are cookies with a sugar-butter tasting dough and shaped into balls the size of walnuts and dipped in a mixture of cinnamon and sugar and then baked. They are very tasty, and one of our favorites that I have made over the years.
Lemon Pound Cake Muffins are delicious even if you don’t make the glaze for them. We all agreed that they really didn’t need the glaze nor the additional sweet or sugar. They are great for breakfast with a cup of coffee.
The cheesecake was a quick version that I have made often. I use a prepared graham cracker crust, a filling of cream cheese, eggs, sugar and vanilla, baked and then topped with sweetened sour cream and baked a little longer. When ready to serve it a can of prepared pie filling can be used, but this time we used thawed sweetened strawberries that we had put in our freezer ourselves. That was also very good. In fact, it tasted better than when I make it.
It was a big help to me to have Allegra bake for me. She seems to enjoy doing it and it is good experience for her to learn how to bake, and already she needs very little supervision.
This past Saturday I did some baking. This time of year I try to make bread. I also made a white cake and corn bread. The cornmeal may not have been quite as fine as cornmeal you buy but it sure had a good flavor.
The corn was called Nothstine Dent and was grown here on the farm. It is a variety that is intended for grinding into flour. The ears were picked and the kernels were removed by hand, then washed and dried and ground into flour. It was the first such corn grinding experiment but probably not the last. It doesn’t seem like something that would be done here in the mountains, but it does prove it can, at least on a small scale; not acres and acres.
Now you know what we do on Saturday and why we seldom go anywhere on that day.

Stuffed French Toast
In a pie plate, with fork, beat 2 large eggs with 1/2 cup milk. Spread 1/2 cup peanut butter on 8 slices firm white sandwich bread. Diagonally slice 1 banana and arrange on 4 bread slices; top with remaining bread to make 4 sandwiches. Dip in egg mixture to coat.
In 12-in. nonstick skillet, melt 1 tablespoon margarine or butter on medium heat. Add sandwiches and cook 6 minutes or until golden on both sides. Drizzle with maple syrup.
Serves 4
Good Housekeeping January 2009

Asian Noodles
In a saucepot, cook 12 oz. fettuccine as label directs, adding 1 pkg. (10 oz.) shredded carrots and 1 pkg. (6 oz.) snow peas during last 2 minutes of cooking. Reserve 1/2 cup cooking water, drain fettuccine mixture. In same saucepot, blend 1/2 cup peanut butter, 1/2 cup low-fat ginger vinaigrette, and reserved cooking water. Add fettuccine mixture; toss well.
Serves 4.
Good Housekeeping 2009