Banana Dates Bread

Bananas are one of the most inexpensive, most accessible, potassium rich fruit.  My love for bananas is conditional.  There is certain ripeness that’s perfect for me.  That’s when they are golden yellow.  The stems are no longer dark green.  Sweet and lightly firm.  This is the stage before the bananas start to accumulate brown spots.  Once bananas have brown spots on them, they are over-ripe.  The flesh starts to taste mushy and no longer firm.  At this stage, bananas are no longer ideal to eat as they are.  However, at this over-ripe stage, with brown spots all over the peel, they are perfect for making breads, cakes, muffins and pancakes.  They would be perfect for this recipe.

You don’t need an electric mixer to make this banana bread.  You only need your hand, a spatula, a large bowl, and loaf pans.  And of course the ingredients…

You need the following:

Ripe bananas.

Peeled and roughly mashed.

Self-rising flour.

Two (2) sticks unsalted butter. Cut into small pieces.

Superfine sugar.

Dates.

Chopped dates.

Large eggs.

Beaten…

And honey.

Making the Banana Bread:

Preheat oven to 325°F.

Butter 6 mini-loaf pans.

Place loaf pans in a heavy duty baking sheet.

There is something cute about mini-banana breads.  Especially if I’m giving it as a gift.  For me it is a “small treasure.”  A way of saying:  I’m thinking of you.  And for that, here is a small token…

Or,

Two (2) regular loaf pans.

Please excuse my pans here.  I have since retired these pans.  Because my son said so.

Or you can use a combination of both pans.

Using a fine strainer, sift flour into a large mixing bowl.

Mix butter with the flour, by rubbing butter and flour with your finger tips.

(As you can see here.  The butter is soft and at room temperature.  But I found that it is easier and better to work with it cold and cut into small pieces…)

Until they are crumbly in texture.  Like this.

Add sugar.

And chopped dates.

Stir to combine.

Add mashed bananas.

Add beaten eggs.

Add honey.

Stir until mixture forms into a thick batter.

Spoon batter, equally, into the buttered loaf pans.

Bake in a preheated oven at 325°F for 50 – 60 minutes or until breads are golden brown.

Remove from the oven and cool breads in the pans.

Serve bread warm, in thick slices, with honey butter.

The RECIPE:

Banana Dates Bread

4 cups self-rising flour

1 cup or 2 sticks butter – cut into small pieces

2/3 cup + 2 TBSPS. Superfine sugar

1 ¼ cups chopped dates

4 very ripe bananas (with brown spots OK) – roughly mashed

4 large eggs, lightly beaten

4 TBSPs. honey

Preheat oven to 325°F.

Butter 6 mini loaf pans or 2 regular loaf pans.

Peel bananas and place them in a large Ziploc bag.  Zip the bag and mash the bananas with both your hands.  Set aside.

Using a fine strainer, sift flour into a large mixing bowl.

Dump the pieces of butter over the flour and blend with a pastry cutter until mixture resembles coarse sand.  (If you don’t have a pastry cutter, rub flour and butter with your finger tips.)

Add the sugar and chopped dates into the flour mixture.  Stir to combine.

Pour the mashed bananas, beaten eggs, and honey over the flour and dates mixture.

Stir to combine and mixture forms into a thick batter.

Spoon the mixture into the buttered loaf pans.  Filling each pan into three-fourths full.

Bake in a preheated oven at 325°F for 50 – 60 minutes.  Or until golden brown and a toothpick inserted comes out clean.

Remove breads from the oven and let them cool in the pans.

Slice breads into thick slices.  Serve warm or cold, with honey butter.

Tess’ Kitchen Secrets:

#1 –  To make Honey Butter.  Simply softened ½ stick of butter and mix it with 2 tablespoons honey.

#2 – This bread is excellent served with coffee and hot tea for breakfast or snacks.

#3– If you don’t like dates, you can use dried cranberries or apricots.

Enjoy and Happy Cooking!

Tess Harris

It’s Like Chasing Something Mysterious

A life size figure at our apartment office.

Our apartment manager always displays elaborate decorations during the Halloween month of October.

Her favorite holiday.  And she seems to outdo herself every year.

So I came in one Saturday afternoon… and took a few pics…

That ball she’s holding makes a loud scary noise…

more Halloween stuff…

The commissary at our military base also has an elaborate display pumpkins and scare crows… I think that’s what they’re called.

I thought they were interesting…

So I took a few pics…

While I giggled like a little girl…

Simple things make me happy.

And to celebrate Halloween…

Well, I don’t really celebrate it.  But I love these Spiced Pumpkin Dried Fruit Cookies…

And I love all the decorations people displays during Halloween…

I want to share this recipe with you.

I think this is one of the most delicious pumpkin cookies I’ve ever had.

When I took the first bite, my senses kept trying to figure out what’s in the cookie.  Then I took another bite.  And another.  It’s like chasing something while trying to figure out its character.

So I ended up consuming several cookies in one setting.

I made these cookies for my husband to snack on at work.   But my son and I ended up eating most of them.

I plan of  making them again in a few days.

I’ll  post a step by step photos then…

These cookies are very good.  Tender and chewy at the same time.  Moist with a cake like texture.  Loaded with dates, raisins, dried pineapple and walnuts.

Almost guilt free and bordering on the healthy side.  And yet, they are sinfully delicious.

Since Ramon and Willie do not like nuts… I had to split the batter.  Half the batter I baked without nuts.  And the other half with walnuts.  For me.

I love nuts!  Pecans.  Walnuts.  Peanuts.  Though I can’t say it loves me all the time…

~~~

NOTE:  If you don’t have an electric mixer like Kitchen Aid, you could also make these cookies by manually mixing them in a large bowl, using a wooden spoon.  Follow same direction.

Here’s the recipe.

Spiced Pumpkin Dried Fruit Cookies

Ingredients:

2 cups ground old fashioned oatmeal (grind oats before measuring)

1 ½ cups all purpose flour

1 TBSP. baking powder

1 tsp. baking soda

1 tsp. cinnamon

½ tsp. freshly grated nutmeg

¼ tsp. ground cloves

¾ cup or 1 ½ stick unsalted butter, room temperature

1 ¼ cups firmly packed brown sugar

2 extra large eggs – room temperature

1 ½ cups canned pumpkin puree

1 cup pitted dates, chopped

½ cup dried pineapple, finely chopped

1 ½ cups raisins

1 ½ cups walnuts – coarsely chopped (optional)

Preheat oven to 375°F.

Grease 3 baking sheets by rubbing them with butter.  Or line the baking sheets with parchment paper.

Ground oatmeal in a food processor until it resembles a coarse sand.

In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and ground cloves.  Add ground oats and stir with spatula until well combined.  Set aside.

Using a stand up mixer, cream the butter and sugar together in the mixing bowl using the paddle attachment.

Add eggs one at a time, beating just until blended with the butter and sugar mixture.  Add the pumpkin puree and continue to blend over medium speed.

Stop the mixer and scrape the sides and bottom of the mixing bowl.

Add the flour and oat mixture.  Blend over low speed (stir) until mixture is smooth and creamy.

Add dates, pineapple, raisins and walnuts.  Blend well.

For each cookie, scoop 3 tablespoons of batter onto the prepared baking sheets.  Allow 9 – 13 cookies per sheet.

Bake in a preheated oven at 375°F for 12 – 14 minutes.  Do not over bake.

Remove and cool in a wire rack.

Stores at room temperature for up to 5 days.

Yield:  3 ½ dozens

Tess’ Kitchen Secrets:

#1 – Ground oatmeal give these cookies a “cake like” texture.  But if you don’t have a food processor and unable to ground the oatmeal.  You may use them as is.  I just prefer ground oatmeal.

#2 – Dried fruits make these cookies chewy.

Enjoy and Happy Cooking!

Tess Harris

Blowing Wednesday

A mass of dust, world’s momentary slave,

Is man, in state of our old Adam made,

Soon born to die, soon flourishing to fade

(Barnabe Barnes, English Poet)

Today is Wednesday.  Again, I am awakened by the blower outside.  A loud, ear shattering, machine running sound.  That’s the leaf blower.  Instead of it sucking the dirt, it blows it everywhere.  All over the place, which creates a dirty cloud up in the air.

For most people things like this don’t bother them.  But for someone like me, it gets into my skin.  I am highly irritated every Wednesday.  Because every Wednesday, they clean the grounds outside.  They clean! The grounds maintenance crew.  But they sure have a funny way of cleaning the grounds.  These guys, here, they use the leaf blower to blow dirt up in the air – while supposedly blowing the dirt off the parking areas and walkways.  The result?  Cloud of gray and brown particles floating up in the air.  And guess where most of this dirt lands?  Right back down to the ground and right on top of cars, covering them as if a bad dust storm had just hit West Texas.

Dust.  I hate dust.  It’s absolutely disgusting.  I hate looking at it.  Touching it.  That’s why I wait until I couldn’t stand to stare at it any longer before I pick up a rag to dust it off.

They other night I was complaining how much I hate dust.  And both, my husband and son gave me a little education about dust.  They both said that “Dust, inside the house, is really our skin.  We shed.  Our skin sheds.  And that’s the dust everywhere in the house.”

I don’t know.  It is disgusting just thinking about it.  Part of me, don’t want to believe it.  It’s got to be the dust from outside.  Especially the ones they blow out all over the place every Wednesday.  They blow it up in the air and it gets into the chimney; down the fireplace, and into the apartment.  To me this is a more logical explanation of all the dust.  I do believe that we shed.  That our skin sheds.  But not enough that its all over everything in the house!

Whenever we move to another place, especially another state, I always hope that it’s not as dusty as our current place.  I believe Colorado Springs wasn’t as dusty as Las Vegas.  We had a few sand storms while we were in Vegas.  And here in West Texas – is the same way.

West Texas is a bit of a dessert.  There are weeks when it’s very windy, sometimes 40 miles per hour.  So windy in fact, that I struggle not to be blown by the wind at times.  And we’ve have several dust storms.  Where, not only it’s windy.  The wind seems to stir up all the dust and dirt, and anything that can be lifted up from the ground up into the air.

Just like those guys blowing dust all over the place.

Once I made a mistake of having my car washed on Wednesday morning.  It was nice, clean and shiny when I brought it home.  But by the end of the day, it was covered with brown dirt.  I wanted to run around the apartment complex with a stick, and chase the guy with the blower. I so wanted to.  If there’s anything that I hate the most are those blowers and the person that uses it.

I dread going outside every Wednesday.  If I must go outside, I have to be tactical.  I have to have good timing.  It’s like going out in the war zone.  My strategy?  I make sure the blower’s not in front of my door.   They have to be at least 100 feet away.   So I look out through the glass window, listen for the blower sound, and if they are far away enough from my door, I ready myself.  I hurriedly open the door and lock it.  Run to the car, open the door, and then quickly slide myself into the seat and slam the door shut.  Hoping that the door won’t catch my leg.  I hold my breath the whole time, while on the run, from the door to the car.

My husband always asks me – “What is wrong with you? You grow up in the dirt! So all this dirt and dust shouldn’t bother you at all!”

And my reply to him is always – “Well, I am not in the Philippines anymore.  I no longer live in a nipa hut so I don’t have to put up with all this dust and dirt unless I have to.  This is America for god sakes!  This is a country where no rickety house exist.  Everybody lives in nice homes!”

Of course this is untrue.  I was shocked, when four summers ago, we were on our way to Fredericksburg, a German town in Texas, driving down highway 83-84.  Then there they were.  Several rundown houses along the highway.  They were so old and rundown that I had to really focus at them for a few minutes, while driving 70 miles per hour, to see if someone still live there.  I saw chairs out in the porch and car outside.  A sure sign that those houses are still inhabited.

I tell my husband, “Wow, honeyko! Did you see those houses!?  They look so old and seems to be falling apart, but people still live there!”

And his answer was, “Yeah. So?  You’re the only who thinks that America is this perfect country.  That everybody lives in nice homes.  We have poor and homeless people here in America, just like any other country in the world.  The only difference is, people here have more choices and opportunities.  You can rise up from ground zero if you try hard enough.”  “And besides,” he added, “those old and rundown homes? They’re still better than your nipa hut!  You know why?  Because they have electricity, and running water, and TV! You didn’t have that in your nipa hut!”

I have to admit.  Yes, they are.  As bad as those houses.  They are still better than the nipa huts I grew up in.  At least they have running water, and sewer, I’m sure.  And, they probably own the land that their house is built upon.  Most nipa huts in the Philippines are built not on their land.  They are merely sharecroppers.  Those nipa hut dwellers can get evicted by the landowners at any time.  That’s how we were.  We were sharecroppers.  Though the arrangement was not at all bad.  The landowner only demanded that we share half of our harvested rice.  We didn’t have to share our sweet potatoes, cassava, and occasional vegetables.  Though we were willing to share if the landowner stops by and ask.  The landowner did have one specific request: that my Dad take care of the coconut plants scattered around his land.  My Dad was to cut the shrubs and bushes around the young coconut plants so they’ll grow to full size coconut trees, and start producing coconuts.

My Dad did owned a piece of land.  I think it is 16 hectares – close to 40 acres.  He bought it from my Godparents.  But he barely cultivated it.  The guy who owns the land next to ours, keeps extending his marker, stealing a piece of our land every single year.  Each time he has his land surveyed, he moves his fences – a marker, surrounding his land several feet into ours.  And to avoid from having to quarrel with him, which could end up in a bloody massacre, hopefully on the part of that guy, my dad just let him slide.  He let this land-hungry man get away with several infractions, while stealing a piece of our land every year.  I wonder how long will he allow this to go on…?

Again, every Wednesday, the grounds maintenance crew cleans the grounds or so they think.  Personally, I think it’s a waste of money and time.  I can understand them trimming the plants.  But the grounds?  It’s hopeless.  They haven’t figured out how to make grass grow in a lot of areas on the grounds.  In front of our condo, for example.  Right outside our door.  They planted grass outside that small space, about twice already since we been here.  The grass didn’t last.  It was green for about a week, turned brown the following week.  Both times this happened.  So now it’s just bare.  And when it rains, it’s worst.  There is dirt every where.  Dirt washes down into the parking areas and on the walkways.  Because there’s no grass in most places, the soil erode when it rains.  And guess what happens next Wednesday?  They’ll be blowing dirt and dust all over the place again.

I so badly want to tell the manager this “ you know, what your grounds maintenance crew is doing doesn’t make sense.  They blow dirt all over the place and it is counter productive.” But I don’t think she’ll welcome this criticism.   I certainly do not want to ruffle her feathers.  I’m sure she’s going to stop being “sweet” to me in her Texas twang if I do.  So I just put up with it.  I hold it inside.  All this aggravation about dirt.

Sometimes I think – maybe I am just being irrational?

If I am, then so as  the 20 cities in California that ban leaf blowers.  And other states like Arizona, Hawaii and New Jersey which also have laws against Leaf Blowers.

~~~

I want to console myself with this Strawberry Pretzel Salad.

Eleven years ago is when I first ate this.  I was at a ‘pot luck” luncheon in Okinawa, Japan.  Our HR Manager, Beverly Essex brought this dessert.

At first, when I saw it, I kind of looked at it funny.  I mean, eating pretzels and strawberries kind of strange, doesn’t it?  It certainly did for me back then.  I did not plan of having any.  But, when it was almost gone… and everybody was bragging how good it was…  I had a second thought.  I wanted to find out for myself why everyone was bragging about this Strawberry Pretzel Salad.  I thought, hmmmm… I think I better have some of that before it’s all gone.  So I did. Sure enough.  As soon as I took a bite, OMG! All these flavors were dancing in my mouth.  I wanted some more!  And more!  This stuff is addictive.

The combination of salted pretzels, cream cheese, cool whip, gelatin, and frozen whole strawberries, produced an appetizing and unique taste.  Yes, it is weird.  No doubt about that.  But it’s a tasty weird thing.  You really just have to make it to find out for yourself.  Ms. Essex was kind enough to share her recipe with me.  And I would like to share it with you.

Strawberry Pretzel Salad

Ingredients:

5 cups coarsely crushed pretzels – (I buy a 1 pound bag pretzel with salt.)

1½ sticks or ¾ cup butter – melted

5 TBSPs. sugar

1 (8 ounces) pkg. cream cheese – softened

1 cup sugar

10 ounces cool whip

2 (3 ounces) pkgs. Strawberry gelatin

2½ cups boiling water

2 (16 ounces) frozen whole strawberries

Mix pretzels, butter and 5 tablespoons sugar.  Smooth in 10½ x 15 baking pan and bake 8 minutes at 400 degrees.  WATCH CAREFULLY.  It burns easily!

Beat cream cheese and 1 cup sugar until creamy.  Fold in cool whip and spread over cooled crust.  Leave no gaps.

Mix strawberry gelatin, boiling water and frozen strawberries with juice.  Cool until slightly jelled.  Spread over cheese layer.  Chill until set.  Keep refrigerated.

Serve cold.

the whole pan. after it has chilled, and ready to serve.

sort of look weird. but it’s one of those weird tasty stuff.

Tess Kitchen Secret:

I have no secret for this one.  Every ingredient is a critical piece for this dessert as a whole.  Though one thing that stands out is the saltiness of the pretzel and then the sweetness of everything that balances it out.

Enjoy and Happy Cooking!

Tess Harris

Would You Ever Live and Work in Sin City?

Before Las Vegas declared a 14% unemployment… we always considered Las Vegas as a place we could move back to if everything turns to shit and we have nowhere else to go.  But now, with a very high unemployment rate, we’re not so sure anymore.  A lot of people lost their jobs, both in the casino industry and in the construction industry.  And in other industries that support the casinos.

Ten years ago, before the recession hit, Las Vegas was one of the fastest growing cities in the United States.  There were about 5,000 people moving to Vegas each month, and about half of that moving out.  People came from all around the country looking for the good life in Vegas.  Californians sold their overpriced homes and moved to Vegas.  People were moving to Vegas in droves looking for that Vegas gold.

I visited Las Vegas for the very first time on December 1999.  Of course Willie has been there many times before.  We were living in Colorado Springs then… and since my half-sister lived in Vegas and my husband’s best friend also lived there…we decided to visit.

Our first visit was really kind of a survey to see if we like the place… at that time, Willie was only months away from military retirement.  And we need to decide where we were going to move…

As with anyone who’s never been to Vegas.  I was mesmerized by all the glitz and glamor of the city.  The beautiful hotels and casinos, the restaurant scene, the bright lights at night, the 24 hour city life and its possibilities.  The idea of moving to Vegas was exciting…

We decided that it would be better if I moved to Vegas first.  It was March and Ramon was still in school.  So Ramon will stay with Willie until the end of May when school ends.  I could stay with my half-sister, while I look for a job.  So that when August comes… and Willie is able to join us, we’ll have our own place to stay.  I was supposed to stay with my sister until around July so we could save money.  But I couldn’t do it.  Once I started working… I was ready to have our own place.  I have this thing about living with relatives… I don’t like it!  Simply because it reminds me of when I was a little girl when we lived with relatives until my dad got off his ass so we could live on our own.  Living with relatives is never a good thing.  Everyone is excited and happy with the arrangement at the beginning, but after a few months of living in an over crowded house, egos start colliding, insults are hurled to each other, and by the time we moved out… no more niceties left.  Even though my sister and brother-in-law were nice and gracious, and didn’t minded me and Ramon occupying one of their rooms, I couldn’t wait to get our own place.  There’s no place like my own…

Looking for a job in Las Vegas…

Willie’s friend, Jimmy, was supposed to help me look for a job in Vegas, since he supposedly had connections.  That turned out to be a bust.  He didn’t have connections and really couldn’t help.  The best he could do was dropped me off at the Luxor’s employment center and pointed me to the receptionist.

“Hi… I would like to fill out an application…?”

The receptionist didn’t even bother to ask what job was I applying for.  She pointed me to an unoccupied desk with a built-in computer…

“You can go ahead and fill out your application there.  Just follow instructions.”

“Oh… OK. Thanks.”

So I began filling out a form.  Little did I know that the whole process was going to take me three hours!  This place wanted my whole life.  They want to know everything about me and information of everyone who are related to me.  Every one who knew me – my parents, my grand parents, my uncles, cousins… all my friends and exact addresses of places I’ve lived in the last 10 years.  And I think they also wanted to know if had any visible birth marks, the color of my eyes, and my blood type.  Holy shit!  I just wanted a job.  A job in the marketing or human resources department.  They haven’t even hired me and they already wanted all these information?  Answering all those questions felt like I was getting ready to be locked up in a cell.

I wanted to quit half way through.  But my stubbornness got the better of me.  I wanted to finish what I started.  What difference does it makes anyway?  I already gave them my whole life story and more!

When I finished after three hours, I was dazed.  Shocked.  I couldn’t believe all the information that I had just provided them.  All for a lousy job.

“Miss… I am done.”

“OK.   We’ll call you if you’re qualified for the job you applied for.”

Guess what… I did not get a call from this place.  I didn’t think I would.  The whole thing was a total waste of my time.  And the worst is that, they now know all my information.  I felt violated.  I felt like I was just doped.  But the truth is, I can’t blame anyone.  I did it to myself.  I didn’t have to answer all those questions.  I could simply have just walked out.  What have I gotten into?

This was the very first casino I had applied for a job.  I asked myself why did I do it? I did it because I wanted to get a feel on how their application process worked.  Though the other places I’ve applied… they did not asked as many questions as the Luxor has.

Most casinos in Las Vegas have JOB Hotlines where prospective employees can call to access job vacancies.  Now, with the internet, you can access job vacancies online.  I had my time structured.  I would call job hotlines in the mornings and or looked through the job classifieds.  Went to fill out job applications in the afternoons and turn in my resumes.  And in the evenings, I’d write thank you letters to send to people who have interviewed me, and or send follow up letters to check on status of my application.

I’ve always read in books that “looking for a job is a full-time job in itself.”  Those authors were not kidding.  Indeed it was.  Everyday, everything I did had something to do with looking for a job.  I only gave myself a break on the weekends.

Of all the places I had applied… there really only one place I had fixed my eyes on… And that was the Venetian Hotel & Casino.  One of the casinos we went to see when I first visited Vegas.  At that time, Venetian was only a few years old and to me, the most beautiful casino on the Las Vegas strip.  As we finished walking through the lobby, seeing the beautiful murals on the ceiling, and all the beautiful pieces of artwork and decorations… I told myself… I am going to work here.

And so when I finally moved to Vegas, I applied for a Marketing position at the Venetian.  In the casinos, and really, anywhere else for that matter, if you don’t know anyone who would take you in through the “back door,” applying for a job is a long, tedious process.  The Venetian Hotel and Casino had an employment center where people with no connections – “people off the street” fill out job applications.  The application process was like going through a cattle call in production line…

I lined up with dozens of people.  It took me close to two hours to fill out their applications forms.  When I finished, a lady at the front reviewed my application and sent me through for the first screening, where I was given an initial interview by another lady.  When I passed the first interview, I was told to wait for another hour so I could participate in a group interview.  The group interview consisted of other applicants, applying for the same position.  There were 10 of us and two interviewers.  We were all asked the same questions and the interviewers observed how we reacted to each other, and how well we answered each question… After an hour of group interview… I was told I could go home and wait for their call.  The next day I had a call in which they told me I made the cut from the group interview and that they would like to send me for another interview.  This time the interview is going to be with the person responsible for hiring…

Talk about keeping you out, and keeping the rip-rap out!  Holy cow!  I just wanted a job in their marketing department.  A Marketing Coordinator job is just a foot in door, but they certainly screened people for that job as if they were recruiting for a highly guarded, top secret position.  I was drilled as if I was getting recruited by the FBI or the CIA!  Other casinos adapted other techniques too.  I was told by many people that for anyone to get a job at the MGM Grand, you have to sing or dance at the interview… Sing or dance!?

I had also applied at a local casino. A six year old property off Boulder Highway.  A medium size casino whose revenues are millions of dollars a week.  On a busy day, this casino rakes in as much as $8 million dollars…  This is where I ended up working.  They offered me more money than the Venetian.  And you know… money talks, bullshit walks.  I could have gotten paid more.  But I was just too excited to get offered more money than the Venetian.  I have never made that much money before.  All my common sense went out the window. I got stupid.  I shorted myself which I will forever regret while working at this place.

There’s one thing I learned from all these years and all the times I had to look for a job.  Always go for the highest salary, especially if you’re in mid management.  I found this out the hard way.  Once your in… I’d be almost impossible to get a raise, and they will work you like a horse, 10 – 12 hour days.  And on some days, 14 – 16 hours with no overtime… So when it came down to the hard numbers… compared with all the hours I worked.  I was being paid cheap.  Many times I wanted to cry.

Working in the casino, I discovered and witnessed with my own two eyes, how low and appalling humans can become.  They will look you straight in the eye and lie.  They’d cheat  if they could get away with it.  Beg and cry to get what they want.  I’ve seen the desperation in people.  I’ve seen people lost their entire paycheck and couldn’t pay their mortgage or rent, or their car note…  Gambling can turn someone into a zombie.  Empty and hollow inside.  Gamblers always think… today might be the day I could win big!

I was once asked…

“How do you feel being part of a team that conjures up all sorts of “tricks and traps” – promotions, special events, and giveaways to lure the gambling addicts into the casino?”

My answer…

“I felt bad.  My heart goes out to the people who would often gambled their whole paycheck and can’t pay their rent.  I felt bad because some people cannot control their gambling habits.   But after a while, I learned to set aside my emotions.  We were doing what we’re paid to do… and that is to bring people into the casino.  Entice them with gifts and prizes; parties and special events; VIP treatment, and most of all – the possibility of winning big…

… And if you do this long enough, you become numb… and you lost respect for humanity.  And the irony is that… most people who work in the casinos, they also have gambling problems… they become victims themselves… or should I say… they victimize themselves…”

~~~

This Triple Berry Bar is as colorful as the life in Vegas… only uncomplicated and easy to make.  The berries are loaded with fibers and vitamin c… good for your stamina.

Triple Berry Bars

Crust:

1½ cups unbleached flour

4 TBSPs. refined sugar

Zest of 1 small lemon

½ tsp. salt

½ cup unsalted butter – cut into small pieces

1 large egg  - lightly beaten

1 tsp. vanilla extract

Preheat oven to 400°F

Lightly grease a 9” x 13” baking pan with butter.

Combine flour, sugar, and salt in a large mixing bowl.  Whisk to combine.  Add lemon zest and whisk again.  Add the butter.  Using a pastry blender, blend the flour mixture until the consistency become coarse like sand.  (You can also use your finger tips or fork if you don’t have a pastry blender.

Beat the egg with the vanilla extract.

Drizzle egg mixture all over the blended flour.   Again, with a pastry blender or fork, lightly blend the flour mixture until it clings away from the bowl and you are able to form the whole mixture into a ball.  You should have a smooth and soft mixture.

Press mixture into the bottom of a greased 9 x 13 baking pan.

Bake the crust for 5 – 7 minutes.  Remove from the oven and let it cool while you prepare the filling.

Filling:

½ cup + 2 TBSPs. sugar

3 TBSPs. unbleached flour

¼ tsp. grated nutmeg

2 cups frozen triple berries (blueberries, raspberries and blackberries)

In a mixing bowl… combine sugar, flour and nutmeg.  Add the frozen berries.  Using a large spoon, gently stir to mix.

Spread this mixture… evenly over the cooled crust.  Set aside while you make the topping.

Topping:

¼ cup butter – cut into small pieces

½ cup brown sugar

½ cup old fashioned Quaker Oats

½ cup all purpose flour

Combine all ingredients in a mixing bowl.  Using the pastry blender or your fingertips, work the pieces of butter into the sugar, oatmeal and flour.  You should have coarse crumbs.

Sprinkle the topping evenly on top of the filling, pressing it lightly.

Bake for 15 minutes at 400°F.

After 15 minutes… reduce the oven to 350°F and bake for additional 25 minutes or until the edges are light brown.

Cool bars completely, about 3 hours, before cutting.

Serve at room temperature.

Pastry Crust

Pastry crust spread on the bottom of the baking pan…

The Filling – triple berries, sugar, flour and nutmeg.

The Topping…

Baked and cooling…

Cooled and Ready…

Tess’ Kitchen Secret:

#1 – When I have extra time… I grind the oatmeal in the food processor for a smoother texture topping.

#2 – The recipe for the bar crust is also excellent for pies – bottom and top crust.  Just double the recipe… and form into two balls…

Enjoy and Happy Cooking!

Tess

All By Himself

Nothing compares to the homemade pies made from scratch.

Nothing.

Well, OK… Fine.

I will admit to one brand.  Edward’s Lemon Meringue Pie.

Edward’s Lemon Meringue Pie is my husband’s favorite pie.  His face radiates with excitement like a little boy receiving his favorite treat each time there’s a slice of Edward’s Lemon Meringue Pie in front of him.

After all these years and countless of Edward’s Lemon Meringue pies, it never occurred to me to ask him why he loves this pie so much?  So one day, I asked him…

“So… tell me Honeyko.  Why do you love Edward’s Lemon Meringue Pie so much…?”

“On Sunday mornings, when I was a kid, my dad would go to the grocery store and buy Edward’s Lemon Meringue pie…  When he got home, he’d place the pie in the refrigerator to thaw. And then… he’d wait until that evening when the pie is thawed and ready…”

“Pie on the table… He’d slowly pull the brown oak chair… slowly wiggle his body into the chair until he is comfortable… take a deep breath and slowly pull the pie closer to him.  Fork in his hand, he slowly devours the pie all by himself.  My brother and I will be slightly hiding in the far corner, watching him… He’d eat that lemon meringue pie, bite by bite.  We gulped and swallowed our saliva each time he took a bite.”

“Did he knew you and your brother were watching…?”

“Yes, he knew…”

“And he did not offer you and your brother any?” I couldn’t believe that a parent wouldn’t share food with his kids.  Even animals shared food with their babies!

“Nope, he did not! And we didn’t ask.  If he didn’t offer us any, that means he did not want us to have some at all.  He bought that pie for himself… all for himself!”

I have never made lemon meringue pie before.  I was content in eating the store bought ones like we’ve been doing all these years.  But, I’m like a cat… highly curious and always patting my paws on things.  Of course my OCD – Obsessive Compulsive Disorder(self diagnosed) also helps a great deal.  I don’t leave things well enough alone.  Not a good thing sometimes.  My
husband hates it when I keep changing and altering recipes he liked, even when thinks I have perfected it.

Two years ago, few days before Thanksgiving, I decided to try my hands on making my own lemon meringue pie from scratch.    I was very surprised how my first lemon meringue pie came out unbelievably delicious.  The filling had a perfect balance of sweetness and tartness.  We quickly gobbled it up in one day.  So… I had to make another one for Thanksgiving.

I discovered that most people shy away from making lemon meringue pies.  I found that most people make lemon meringue pie only after they have gained enough knowledge, experience and confidence in making the other types of pies.  Most people’s fear lies on the very temperamental meringues… and keeping the crust from being soggy once it’s filled.

“Making a pie is the ultimate test of a good cook, it shows technique and heritage,” according to Susan Westmoreland, food editor of Good Housekeeping Magazine.

For those of you who are avid fans of Food Network’s Emeril Lagasse, Alton Brown or Tyler Florence… they are very specific on their instructions:  keep the mixing bowl oil and lint free… or the egg whites are not going to expand… have the egg whites at room temperature before beating… so you can be assured of volume…

For me… is not so much the fear of making the meringue… but rather simply that it just did not occur to me to make it myself…

Nostalgic Lemon Meringue Pie

1 Prebaked Best Pie Crust Ever – see recipe below
4 ginger snaps (cookies) – crushed

Spread the crushed ginger snap cookies on the bottom of the prebaked pie crust. Set aside.

Lemon Custard Filling:
1¼ cup granulated sugar
6 TBSPs. Cornstarch
¼ tsp. kosher salt
1½ cup cold water
1/3 cup fresh lemon juice (about 3 small lemons)
5 large egg yolks, well beaten
2 TBSPs. Coconut oil or unsalted butter
1 tsp. pure vanilla extract
1 TBSP. Lemon zest

In a 4 quart sauce pan, combine sugar, cornstarch and salt using a whisk.

Turn the heat to medium.

While whisking the sugar and cornstarch mixture, gradually add the cold water. Stir in the lemon juice.

Blend in the well beaten egg yolks.

Keep whisking the mixture until it comes to a full boil.  Boil for 3 minutes or until thick in consistency.

Remove pan from the heat and stir in the coconut oil or butter until well incorporated with the lemon custard. Add the vanilla extract and grated lemon zest. Whisk until well blended.

Pour lemon custard into the prebaked pie crust, while still piping hot.  Set aside while you make the meringue.

NOTE:  Before beating the egg yolks and blending into the cornstarch mixture… remove the chalazae – a white fibrous cord on each end of the yolk that stretches through the whites. This white cord prevents the yolk from bumping against the shell. And this white cord is a bit chewy when cooked and I definitely do not want this in my lemon custard.

For the Meringue:

Cornstarch paste:
1 TBSP. cornstarch
1 TBSP. granulated sugar
½ cup water

In a small sauce pan, combine cornstarch and granulated sugar. Gradually add the water and stir until cornstarch and sugar dissolve and form into a runny paste.

Turn the heat to medium.

Keep stirring the cornstarch mixture until it starts to boil and form into a clear slightly thick paste. Cover the pan and remove from the heat.  Set aside while you make the meringue.

The Meringue:

5 large egg whites, at room temperature
½ tsp. cream of tartar
½ tsp. vanilla extract
Zest of 1 small lemon (about 1 tsp.)
¾ cup granulated sugar

Wash the mixer bowl with hot soapy water.  Rinse thoroughly and shake water off the bowl.

Place bowl in the electric mixer and attach the wire whisk.

Add egg whites and beat on high speed until foamy.

Add cream of tartar and vanilla extract.  Continue beating on high speed until soft peaks form – about 2 minutes.

Gradually add the sugar, while the mixer is running on medium speed.  Beat on high speed again until peaks are firm and glossy, but not too dry. (This will take about 1 minute.)

Reduce the speed to low and add the cornstarch paste, one tablespoon at a time.  Beat on medium speed for another 15 seconds.

Adding the cornstarch paste to the meringue reduces shrinkage and will keep the meringue from collapsing.

Spoon the meringue over the hot lemon custard, slight pressing the meringue to make sure it is touching the custard and crust and also filling any gaps.

If you do not like too much meringue… you may only use half or three fourths of the meringue to cover the lemon custard.

Use the back of the spoon to create an attractive design on the meringue.

Bake in a preheated oven at 400°F for 7 – 10 minutes or until golden brown.

Remove pie from the oven and cool completely on a wire rack.  This will take about 3 hours.

Refrigerate overnight before serving.

Best Pie Crust Ever

(Yield two pie crusts)

Crust:

3 cups all purpose flour

1 tsp. salt

1 cup coconut oil or vegetable shortening

1 large egg

1 tsp. vinegar

2 TBSPs. Cold water

Combine flour and coconut oil or vegetable shortening. Blend with a pasty cutter until mixture resembles coarse sand.

Beat the egg, vinegar, and cold water  to gether. Drizzle over the flour mixture.  Stir with a fork until the dough is a little sticky, but not gooey.

Divide the dough in half and form into large balls.  Place each ball, separately in a large ziploc bag.  Flatten each ball into a round disk and refrigerate for at least 30 minutes.

While waiting for the dough to chill…

Lightly grease the glass pie pan or pans, if you are baking more than one pie, with a nonstick spray, butter or coconut oil.  I usually grease the glass pie pan with 1 tsp. coconut oil.  I use a pastry brush to spread the oil on the bottom and sides of the pan.

Remove pastry dough from the refrigerator. Work with one dough at a time.

Lightly rub flour on the rolling pin.  Roll each dough into a 12 inch circle.

Lightly rub flour on the rolling pin again and carefully wind the circle of dough with the rolling pin.

Unroll the dough, loosely, over the glass pie pan. Then carefully press the dough into to the bottom and sides of the pan. Trim excess dough that hangs over the pan, leaving about ½ inch.  (If the dough tears while unrolling and or pressing the dough on the pan, simply use the excess dough to patch any tears or holes.)

Crimp the edges by pressing it with a fork or pressing it with your finger.

Using a fork, prick several holes on the bottom and sides of the crust.

Prebaking the Pie Crust for the Lemon Meringue Pie or other single crust pies:

Preheat oven to 425°F.

Line the pie shell with either one of these:  parchment paper, waxed paper or aluminum foil.  Fill the shell three quarters full with dried beans.

Bake pie shell in the preheated oven at 425°F for 10 minutes.  And, then reduce the heat down to 350°F and bake for another 10 minutes.

Remove the faux filling – dried beans and the lining from the pie shell.

Return the pie shell into the oven and bake for another 10 minutes or until light golden brown.

Remove crust from the oven and cool.

The crust is now ready for filling.

Enjoy and Happy Cooking!

Tess

Beautiful Morning Muffins

I love muffins!

My husband thinks I’m weird because whatever food I eat in the morning, I can also eat them any other time during the day. I love eating breakfast items for dinner, snacks or dessert. I eat pancakes for dinner, or granola with rice milk for a midnight snack.  Who says I can’t?

Ramon is the same way.  We’ve never given him any restrictions when it comes to food and drinks (except alcoholic beverages, of course), ever since he was a little boy.  He can eat whatever he wants, and whenever he wants.

I’ve been around parents who imposed so many restrictions on their children, especially when it comes to food and drink. “Mom, I’m thirsty! Can I have a drink?” “No, it’s already 9 o’clock (at night) and it’s time for you to go to bed! You know the rule: no more drinking before bedtime! Now, go to bed!”

Now… I grew up in a nipa hut, if we’re thirsty, we drink.  In fact, if that’s all we want – something to drink (water) my poor parents was more than happy to oblige.  “Water is free. You can drink all you want!” What is so bad about drinking before bedtime? She’s thirsty for chrissake!

Or… “Mom can I have some cookies?” “Fine, you can only have one and that’s it!”

One…? Who eats only one cookie? If my son wants to eat 5 cookies, he can.  If he doesn’t feel well after overeating cookies, then he won’t do it next time… and if he doesn’t learn the first time, he is guaranteed to learn sooner or later.

For me, I think that’s wrong. I think the more you restrict your children, the more that they are going to rebel.  They might pretend to do what you want them to do while you are in sight, but once you’re not around, they are going to let loose, and do everything you did not want them to do.

My husband, Willie, is really the person that needs to be credited with this type of thinking on how we raised our son.  He believes that the more you forbid your child, the more they want to do the forbidden. It’s just human nature.  It makes us highly curious when something is forbidden.

And, you’re probably wondering what’s this got to do with the muffins?

Well… probably nothing.  But with these muffins, you don’t have to worry about any restrictions or an ounce of guilt for eating one or more. You can eat them anytime, other than in the morning.  They are good for you, or at least good for me, in my opinion…

And, they’re easy to make, and every time I hear the word “easy” I get excited.

Here’s what you need to make these muffins:

Dry Ingredients:

2 cups unbleached flour

1 cup packed brown sugar

2 tsp. baking soda

1 tsp. ground cinnamom

½ tsp. kosher salt

Wet Ingredients:

2 eggs

¾ cup extra light olive oil or coconut oil

¼ cup rice milk

2 tsp. pure vanilla extract

Other Ingredients:

1½ cups shredded carrots (3 medium sizes)

1 cup shredded apple (peeled and cored – pink lady, braeborn, etc.)

½ cup unsweetened shredded coconut (available at health food stores)

½ cup raisins

¾ cup sliced almonds

Preheat oven to 350°F.  Line 18 regular size muffin cups with paper baking cups.

In a large mixing bowl, combine the dry ingredients, by whisking them. Set aside.

In another mixing bowl, beat eggs, olive or coconut oil, rice milk and vanilla with a wire whisk.  Pour this mixture over the flour mixture.  Stir just until dry ingredients are moistened.  Add shredded carrots, apple, and coconut; raisins and sliced almonds.

Fill each muffin cup with the batter, about ¾ full.

Bake in a preheated oven for 26 minutes or until toothpick comes out clean, when inserted.

Remove from the oven.  Serve warm or at room temperature.

Enjoy and Happy Cooking!

Tess

Buns of Sweet & Spicy Pork

Great food on the go…
Lunch at school or work…
Food while traveling be it a road trip or plane…

I really do not have a story to go with this recipe… other than these buns are one of my husband’s favorite food on the go, and one of my son’s favorite snack. The dough recipe itself can be used for making sweet dinner rolls, dinner rolls which is comparable to the taste of the dinner rolls served at Texas Roadhouse – a popular steakhouse here in the south. To make the dinner rolls simply follow the direction for making the dough, and instead of stuffing with the sweet n’ spicy pork, simply rise the 16 dough balls for 25 minutes and then bake for 20 – 25 minutes or until golden brown. Serve warm with butter.

The Dough and the Buns:

1 packet Yeast (1/4 ounces)

1 TBSP. granulated sugar

1 cup + 3 TBSPs. lukewarm water (about 110°F)

3 cups high protein flour or bread flour

¼ cup granulated sugar

1 TBSP. Baking powder

1tsp. Kosher salt

1/8 cup vegetable oil (extra light olive oil)

1 TBSP. White vinegar

In a large measuring cup, combine water, sugar and yeast. Let stand for 10 to 15 minutes or until mixture is bubbly on top. Using an electric mixing bowl, combine flour, sugar, baking powder, and salt. Using the paddle attachment, blend the flour mixture until well combined. Add the yeast mixture to the flour and blend on low speed for about 1 minute. In a small bowl, combine oil and vinegar and add them to the flour mixture. Blend until well combined and mixture becomes sticky. Remove the paddle attachment and replace it with the dough hook. (If the dough is too wet… gradually add 1 to 2 tablespoons flour.)

Knead the dough on medium high speed for 5 – 8 minutes or until the dough clings on the dough hook and away from the sides of the bowl.

Lightly flour your board or a clean kitchen counter. Knead the dough, by hand, for another 2 minutes. Form the dough into a smooth ball.

Grease a large bowl with 2 teaspoons vegetable oil, coating the bottom and sides of the bowl. Place the dough in the bowl and let rise until doubled, about 60 minutes.

Meanwhile, preheat the oven at 350°F. Line two baking sheets with parchment paper or foil and lightly grease them. Set aside.

After the dough has doubled, lightly flour the board or clean kitchen counter. Punch the air bubbles and knead the dough for a few minutes and cut it into 16 portions. (The easiest way to do this is to first divide the dough into four portions, and then further divide each portion into four.) Form each portion into a smooth ball, being careful not to tear the dough. Cover the rest of the dough balls while you flatten and fill each one.

Flatten each dough ball with your hands, and then with a rolling pin until it measures about five inch circle. Fill each circle with about 2 tablespoons of the pork filling and a quarter slice of the hardboiled eggs. Gather the edges of the dough, pinch and twist to seal. Place filled buns, twisted side down in a lightly oiled parchment or foil lined baking sheet.

Cover the buns with waxed paper or kitchen towel. Let buns rise for 25 minutes.

Bake buns in a preheated oven at 350°F for 20 – 25 minutes or until golden brown.

Remove buns from baking sheet unto a wire cooling rack. Serve warm or at room temperature with or without dipping sauce.

Buns can be left at room temperature overnight, and then store in the refrigerator for a few days. If refrigerated, microwave for 10 seconds before serving.

Sweet n’ Spicy Pork Filling:

1¼ pound ground pork

2 TBSPs. Bacon dripping or vegetable oil

1/3 medium onion – minced

2 TBSPs. Ginger – peeled and minced

5 cloves garlic – minced

4 TBSPs. Hoisen sauce

4 TBSPs. Plum sauce

2 TBSPs. Soy sauce

1 TBSP. medium dry sherry or rice wine

1 tsps. Sesame oil

½ – 1 tsp. ground hot pepper

½ tsp. ground black pepper

¼ tsp. monosodium glutamate or msg (optional)

1/8 tsp. five spices or ground anise seeds or fennel seeds

3 stalks green onions – chopped

4 boiled eggs – quartered

Heat bacon drippings in a medium size sauté pan.

Saute onions until translucent. Stir in ginger and garlic. Sauté for about 2 minutes. Add the ground pork. Sauté for a few minutes, while breaking large pieces of meat with the spatula. Simmer over medium low heat for about 10 minutes or until the pork is cooked, stirring once or twice while simmering.

In a small bowl, combine hoisen sauce, plum sauce, soy sauce, medium dry sherry, sesame oil, hot and black peppers, msg and five spices. Add sauce to the pork and stir until pork and sauce are well combined. Simmer pork until sauce is bubbly for five minutes to ten minutes. Stir in the chopped green onions. Remove pan from heat. Pour off excess oil that may accumulate at the bottom of pan. Fill buns as directed above.

Dipping Sauce:

2 cups chicken stock

1 TBSP. ginger – peeled and minced

3 cloves garlic – minced

3 TBSPs. plum sauce

3 TBSPs. hoisen sauce

2 TBSPs. soy sauce

½ tsp. ground hot pepper (optional)

1/8 tsp. ground black pepper

1/8 tsp. five spices or ground anise seeds or fennel seeds

3 TBSPs. Cornstarch mixed with 2 TBSPs. water

In a small sauce pan, combine all ingredients except cornstarch. Bring to a boil over medium heat. While boiling, stir in the cornstarch mixture. Keep stirring until the soup is smooth and slightly thick. Remove pan from the heat. Serve as dipping sauce.

Enjoy and Happy Cooking!

Tess