Random Thoughts of a Disordered Mind


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52 Ancestors #4 – Favorite Family Recipe

I can’t remember when I first had this or who made it. The recipe was my godmother’s and long ago became our traditional food for family gatherings, either for a holiday, a funeral, or just a visit. I’ve made it so many times I don’t even need to use the recipe card, though I treasure it in my mother’s handwriting. Much to my shock, I recently learned that my godmother’s daughter has never even made this cake! How can this be possible when it’s so essential to my own family??

Peg Myers Jewish Coffee Cake Recipe

I’m not sure why this is Jewish Coffee Cake and not just Sour Cream Coffee Cake or some other title. A quick Google search for “Jewish Coffee Cake” yielded recipes and descriptions that sound very much like mine, so maybe this was a common recipe, and maybe it originated in the Jewish community. I did find an interesting article about the history of sour cream coffeecake, but am still not sure of the Jewish connection.

Even though I used my mom’s recipe, we made it differently and our cakes tasted different, too. Mom used 8 oz. of sour cream and I generously filled a measuring cup instead, making mine moister. I also have a passion for cranberry so make mine with dried cranberries instead of raisins – and also pecans from our yard instead of walnuts.

We grew up eating this cake for Christmas breakfast and on other holidays. It was what we ate coming home from college, when we flew in for Thanksgiving, when my nephew came for a visit. It’s tradition that we’ve shared for over fifty years. Knowing that the next generation sought out the recipe and also makes it for these special occasions makes me really happy and connects us all to my mom and to my godmother, who gave it to us.


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Cooking Again! Okay, Just a Little Bit

I made mini crustless quiches yesterday, a recipe from my WLS blog friend Eggface.  She has about 50 variations of these little bites, as she calls them, but Sunday I made the Breakfast Bites. Each one has 45 calories and 3g of protein, and 3-4 make a serving, depending on what you’re having with them.  They’re full of eggs, swiss cheese, chopped ham, onions and ‘shrooms, baked in a mini muffin tin. It’s nice to have variety for meals and I’ve been getting sick of 2 oz of cottage cheese or yogurt for breakfast.

She also has dozens and dozens of recipes for all kinds of foods that are WLS-safe but equally appealing to non-ops.  (The bites, for example, would be wonderful appetizers for a party.)  Next on my list to try is protein ice cream.    Or maybe the pizza bites. We’ll see.

I also made pudding yogurt, this time with a protein boost. I mixed a tub of plain non-fat yogurt with a box of instant sugar free vanilla pudding, one scoop of vanilla protein, and 4 TB of SF Torani gingerbread syrup.  I’ve made this stuff for years with just yogurt and pudding, but adding the protein powder kicks up the nutrition value without changing the taste.  The Torani syrup takes care of that, in a good way.  I went a little crazy ordering SF Torani flavors that I couldn’t find locally and am eager to try out.

I went out and about late morning to shop for a few things before the cold rain started – toys for the Toys for Tots drive at work, warm gloves & scarf for the Cold Weather Clothing drive, also at work, and some whey protein to give my nephew for Christmas.  It’s not the biggest size tub but I’m pretty sure he’ll appreciate it and at least it does fill up the “under the tree” space.

Most of my shopping is done, though I plan to pick up some things at the Union Square Christmas Fair in New York City this week on a day off.  Holding my breath that the weather behaves coz I don’t really want to mill around NYC in snow, rain or sleet.  Yes, I’m a wieather wimp.


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Attack of the Killer Peaches Poundcake

With local peaches ripe and yummy at farm stands and farmers markets, it seemed time to dust off this recipe. There is not one single WW thing about it except there’s fruit.   I got it at a convention in Atlanta over 20 years ago (along with a ripe peach) and have made it several times over the years.  It’s moist and yummy and is a good summer dessert to take to a picnic or potluck supper.  If you’re watching your weight, do not keep this in the house where you can nibble. Trust me.

PeachesAttack of the Killer Peaches Pound Cake

1 C. butter or margarine, softened
3 C. sugar
6 eggs
3 C. all-purpose flour
1/4 tsp baking soda
1/4 teaspoon salt
1/2 C. sour cream
2 C. peeled, chopped fresh peaches
1 tsp vanilla extract
1 tsp almond extract

Preheat oven to 350 degrees.  Grease and flour a 10-inch tube pan and set aside.  Cream together butter or margarine and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.

Combine flour, soda and salt in separate bowl. Mix together sour cream and chopped peaches.  Fold dry ingredients into creamed mixture alternately with sour cream and peaches.  Stir in vanilla and almond extract.  Pour batter into prepared pan and bake for 75-80 minutes or until cake tests done.

Makes one 10-inch cake.  Could probably make in a bundt pan but I’ve never done it.

Enjoy!


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Recipe: Crockpot Salsa Chicken

SparkRecipes is a wonderful site with recipes submitted by members with nutritional information for everything. It’s not Weight Watchers or any other plan but having the nutrition makes it easy to figure out points values (if that floats your boat) or other things to watch for such as lower fat, carbs, whatever.

One of the most popular recipes is for Slow-Cooker Salsa Chicken, which I’ve been wanting to try for a while.  I made it today, with some variations suggested by some of the people who made comments.  It was awesome and will be added as a regular option.

Crockpot Salsa Chicken

4 boneless skinless chicken breasts (approximately 1 1/4 lbs)
1/3 packet reduced sodium taco seasoning (or regular if you can’t find the reduced sodium)
1 C. fresh salsa
1 can black beans, rinsed and drained
1 can corn, drained
1 can cheddar cheese soup
1/2 C. fat free sour cream

Spray crockpot with cooking spray.  Place chicken breasts in bottom and sprinkle with taco seasoning.  Pour salsa on top of that, followed by black beans and corn.  Top with cheddar cheese soup.  Leave in layers; do not mix.  Cook on low for 6-8 hours.  Shred chicken with a fork.  Turn off heat and stir in FF sour cream.  Serve over rice.

Yield:  5 servings, approx. 2/3 C. each = 5 points  (rice not included)
Supposed to be even better as leftovers, which could be folded into tortillas or turned into a quesadilla.


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Where do You Get Recipes?

Chef with head in cookbookWhen I was a kid, my mom cooked from her Better Homes & Gardens cookbook, her collection of recipes  cut from women’s magazines such as Redbook, and her faithful wooden recipe box with recipes from friends and family.  But we mostly ate the same things, at least I don’t remember many complicated options.  Lots of plain meat, potatoes and veggies and the usual casseroles made with cream of chicken soup.

Now adays there are cookbooks out the whazoo for every narrow little sliver of cuisine.  My own collection includes almost all of the Weight Watchers cookbooks published in the last 4 years – although I confess I’ve only actually made a few of them, making them definitely not cost-effective purposes.  I have my own Better Homes & Gardens book and a variety of healthy food cooking options – not that I cook from most of them, either.  I like the pictures, though.

Mostly I get recipes from blogs and reading about things friends made, or by going to Epicurious, Recipezaar, and now Spark Recipes.  I like being able to plop in some ingredients I may have on hand and see what comes up – and I like being able to see the nutrition info at the same time.  Tho I try to look there last, because if I don’t like the ingredients or difficulty level enough, what difference would the nutrition make?

My favorite recipe of the last few months, the famous Alton Brown’s Free Range Fruitcake,  came from the Food Network website.  I do look at recipes there when I watch my favorite FN stars show me how easily I can whip up a 4 course meal in just 3o minutes, show after show after show, but it’s not my usual go-to spot to find something to make.

Where do you go?