READY FOR BAKING

I am feeling happy and spoiled this week

as I just got new kitchen appliances.  Last
summer we got the counters and sink replaced.

When we moved into our house three

years ago, the appliances were less

than desirable.  The stove in particular

was "on it's last leg".  Now I have my
first ever convection oven.  Everything
came in handy last week for company.
My husband's friend helped him put up the
"fake" tin accents too and we really like them.

Our home is casual - not formal.

My refrigerator was a major upgrade too
and having a nice dishwasher.
For the last 3 years I have had none but me.

So I am celebrating because I
love to bake and cook but doesn't something
that actually works properly help us much.  
I appreciate the convection oven and Bosch
dishwasher that actually gets things clean!

CRACKER BARREL'S HASH BROWN CASSEROLE

Oh yum - now that I have a new oven that does what it's supposed too - I'm cooking and baking up a storm.  And what fun it is!  I had googled lots of knock off recipes recently of things I love from chain restaurants and one of them was that wonderful casserole from Cracker Barrel for Hash Brown Casserole.  I found lots of recipes on line but chose this one to actually make:

This was so easy to make and the recipe came from Jess at Hungry Harps Website. She has a great cooking website! You just need a bag of hash browns, colby cheese,  an onion, butter, garlic powder, milk, salt, beef broth, and black pepper.  You probably have most in not all of this in the kitchen now.

http://www.hungryharps.com/2011/05/cracker-barrel-hash-brown-casserole.html

FRANCES VOLLMER'S LEMON PRETZEL TORTE

I have been thinking about how baking and cooking may have changed lately. Actually, I have recalled that in the 70's and 80's we made a lot of foods using ideas from Duncan Hines, Jello, Dream Whip, Campbell Soups and that type of item. Casseroles and large desserts were our delight!   I still make these things but I do think we would agree that there is a greater emphasis now to learn to make your own sauces and to bake from stratch. What do you think? 

 This Lemon Pretzel Torte would be be a type of thing one would bring to a Potluck Dinner in the 1980's. 

During the 1980's I received this recipe from a lady who lived in Burlington, Iowa and inspired me in so many ways!  I also recall that I had received a set of antique luncheon plates from her during those years when she moved into a Senior Townhome.   These dishes became the beginning point for me to collect mix matched pieces and cups and saucers.

I learned so much from Frances who was a frugal woman!  She was very creative and knew how to stretch a dollar! 

Here is the recipe for Frances Vollmer's Lemon Pretzel Torte:

You will need 1 1/2 cups crushed pretzels, 1/2 cup sugar, 1 stick of butter softened, 1 - 3 1/4 oz package of lemon pie filling mix (NOT instant), 2 3 oz packages of Dream Whip Topping Mix (yes they still have it at the grocery), 1 8oz package softened cream cheese and 1 cup of powdered sugar. There are 3 levels to this dessert, it is easy to do and will feed 12 to 14 people.  You will be using a 9 x 13 pyrex dish for the dessert.

For the bottom level of the dessert:  Crush pretzels into small bite size pieces like nuts.  Cream the butter and the sugar.  Add the pretzels pieces and mix together.  Using your hands to form a ball, press this mixture into the 9 x 13 pyrex pan.  Refrigerate until chilled.

Go ahead now and make the lemon pie filling as directed on the package and refrigerate in a separate bowl until cool but not yet firm.

The Second level of the dessert is this: prepare the 2 whipped topping envelopes  according to directions. Then beat this into the cream cheese and powdered sugar till well blended.  Spread this over the bottom crust in the pyrex dish and put back in refrigerator.

Now for the top level:  Spread the lemon pudding mix on the top and return again to refrigerator.