How to Cut a Fresh Pineapple

Here is a quick "how to" for anyone looking for basics.
Select one that is golden on the bottom, not green and hard all over. It should be fragrant, if you can't smell pineapple then it isn't ripe.
Twist off the top.

Slice off each end.

 Stand on end.

 Slice down each side to remove the outer rind.

 This is the core in the center.

 Slice down next to the core.

 Toss the core into the compost, your garden will appreciate you.

 Cut each piece into long slices.

 Then line up the slices and cut into chunks.

Enjoy!

Cornbread Visits Greece

I really enjoy a good cookbook, they have to have an abundance of photos, after all we "eat" with our eyes first. I had looked at several, when perusing the shelves at a book store with my daughter-in-law. I have no room for a new cookbook, my daughter reminds me of this frequently, jokingly forbidding me to purchase another. So I jotted down titles and searched the library.
I found a recipe for "Greek-Style Cornbread with Feta and Thyme" in Ancient Grains for Modern Meals by Maria Speck. I altered it, I have a compulsive disorder, I alter everything, can't leave anything alone.
My version:
2 cups stone ground cornmeal
1 cup flour
1/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried oregano
dash black pepper
1/2 teaspoon red pepper flakes
2 large eggs
1/4 cup olive oil
1/2 cup milk
1 cup sour cream
1 teaspoon dried thyme
6 oz. crumbled feta cheese
1 tablespoon butter
Preheat oven to 450F. Place a 9-10 inch cast iron skillet in the oven to preheat.
Mix all the dry ingredients in a large bowl.

Make a well in the center.

Mix all the wet ingredients, except the feta and butter, then pour into the well in the dry.

 Stir just until combined.

 Add the feta, stir gently.

Remove skillet from oven, add butter,

add batter.

Bake for 20-25 minutes or until the edges begin to brown and a toothpick inserted in the center comes out clean.

Let cool for 10 minutes, remove to wire rack.
Enjoy warm with or without butter.
This was good with a big salad or would be an excellent accompaniment to tomato soup.

Applesauce Roulade with Cream Cheese Filling

I have used this recipe for years to make a pumpkin roll but recently I decided to try different fruits in the cake. Applesauce hit the mark!
Whether you want applesauce or pumpkin this is an easy, tasty recipe. If you have never rolled a cake then there are step by step photos for you.
First, the right size pan is essential, the pan you need will be labeled "jelly roll". It will be deeper than a sheet pan and a little smaller.
Cake:
3 eggs
1 cup sugar
2/3 cup applesauce or pumpkin puree (not pie filling)
1 teaspoon lemon juice
3/4 cup flour, all purpose or white spelt
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
Filling:
8 oz. cream cheese, room temperature
4 tablespoons butter, at room temperature
1 cup powdered sugar
1/2 teaspoon vanilla
Grease the pan, line with wax paper, grease wax paper. Set aside. I use coconut oil for greasing pans because it is a much healthier fat than shortening.

 This is my favorite.

Preheat oven to 350F.
Mix all the dry ingredients in a large bowl.

In another bowl, combine the eggs, sugar, vanilla, lemon juice, and applesauce or pumpkin.

 Add the dry to the wet ingredients, stir lightly, just to combine.

 Pour into prepared pan.

 Bake for 15 minutes or until a toothpick inserted into the center comes out clean.

While it is baking lay a clean tea towel or dish towel on the counter, dust with powdered sugar.

As soon as the cake comes out of the oven, invert it onto the towel.

Peel the wax paper off CAREFULLY or you will tear the cake.

Now roll the warm cake with the towel and set aside to cool for 30 minutes or more.

In a large mixing bowl, beat the cream cheese with the butter until light and fluffy.

 Add the powdered sugar and vanilla.

 When the cake is completely cool, slowly unroll.

Spread with filling to within 1 inch of edges.

Re-roll.

Wrap in plastic and place in refrigerator for at least 1 hour. This will set the filling and it won't run out when cut.
When ready to serve, unwrap, slice, dust with powdered sugar, and appreciate all the ooohhs and aaahhs. Good stuff!

Maybe a cup of hot cider or coffee!

Parker House Dinner Rolls

I love dinner rolls. There is just something about a soft, white, warm chunk of bread, spread with softened butter, melting as you spread it....mmmm. I have a couple recipes for this type of dinner roll and vary them by event or holiday. For my eldest, it has to be the potato rolls, my husband loves the rolls I make from the cinnamon roll dough. I like them both but these are perfect to accompany soup, a roast, or a big salad, this might be my new "fall back" recipe.
My grandmother used to buy Parker House rolls for Thanksgiving but there is nothing like pulling them from the oven, piping hot and made with love.

I know you want them so here is the recipe, go make them!
3/4 cup milk
4 tablespoons butter
1/4 cup sugar
1 1/2 teaspoons dry yeast
1/4 cup warm water
2 eggs, smallish or 1 extra large
1 teaspoon salt
3 cups flour, all purpose or white spelt
I am including a few photos but to print this (or any of my recipes) just click the "print friendly" button at the bottom and print without the pics.
Begin by warming the milk in a small saucepan, stir in the butter and sugar, set aside to cool.
Dissolve yeast in warm water in a large mixing bowl, allow to rest for 10 minutes while the yeast becomes frothy.
Add the milk mixture, eggs, and salt to the yeast.

Mix until combined and you can't see the eggs looking back at you. Add the flour, one cup at a time. Beat well to build the gluten.

Cover and let rise for 45 minutes.

By the way, you do not need a stand mixer for this, just a strong arm or a teenage boy who feels the need to prove he is stronger than Mom and will beat the dough to prove it.
After the first rise, knead the dough a few more times to knock it back down to size. Place on work space and cut into 12 - 18 pieces.

Line a sheet pan with parchment paper or grease well. Roll into balls and place on paper.

Cover with a clean towel to rise again, about 45 minutes.
Preheat the oven to 350F. Melt 3 tablespoons butter and brush the tops of rolls, set the remaining butter aside.
Bake for 20 minutes or until a rich golden brown.
Brush with the remaining butter.

Lift the rolls out of the pan by the parchment paper.

Place on a cooling rack or tear them apart and put in a basket to serve while warm.

Mmm. Needs soup? Check this blog for some or make your favorite.