quick

Aunt Esta’s Poppy Seed Bread

My Great-Aunt Esta is the youngest of six children in my grandmother’s sibling line-up. She is the only member of those loved ones still with us today. It was only on special occasions that we were able to visit with Aunt Esta, after she made the trip from New York. Honestly, all I remember from those visits was watching my grandma and her sisters laugh; talk a little- and laugh; move around a little- and laugh. It was the best. They all had great senses of humor, and nothing was off limits to become a joke. They could laugh at each other, at themselves, and even make the best of bad situations. It’s a gift; and if youtube had been a thing, they would have had a lot of followers. As time and families do, we went on and spread out. We don’t see each other as much as we’d like to… Which is why having recipes from special people is so rewarding. I love baking from scratch, sharing homemade food with my children, and telling them stories about loved ones.

Makes 2 loaves (or 6 mini-loaves)

3 cups Flour

2 1/4 cups Sugar

3 Tbsp Poppy Seeds

1 1/2 tsp Baking Powder

1 1/2 tsp Salt

3 Eggs, lightly beaten

1 1/2 cups Milk

1 cup Vegetable Oil

1 1/2 tsp Vanilla extract

1 1/2 tsp Almond extract

1 1/2 tsp Butter extract

Glaze:

3/4 cup Sugar

1/4 cup Orange Juice

1/2 tsp Vanilla extract

1/2 tsp Almond extract

1/2 tsp Butter extract

Preheat oven to 350 degrees. Grease 2 8 1/2 x 4 1/2 x 2 inch loaf pans. Set aside.

In a large bowl, combine first 5 ingredients.

Add eggs, milk, oil, and extracts. Pour into prepared pans. Bake for 60 – 65 minutes (30-35 minutes for mini-loaves); until inserted toothpick comes out clean. Let cool completely in pans.

On to the glaze!

I juiced an orange, but you do you.

In a saucepan, bring all glaze ingredients to a boil.

Pour over bread in pans.

Cool 5 minutes; remove from pans and cool completely.

Don’t be like me and eat a whole mini-loaf in one sitting.

Grandma (top left), with her parents and siblings
Esta: Bottom row, on the left


Easy Mostaccioli

“Don’t take a picture” she said, “the cheese is stuck to the top of the foil.” My much loved friend AnnMarie knew I’ve hardly been able to walk, let alone cook for my family. She texted me a couple days ago to ask me what I’d like to eat and what night she could bring dinner over. Of course I told her I would share no such information, but thanked her for the offer. Naturally Annie, being her beautiful self, said she’d be over in 2 days. She walked through the door with enough meals for a week, plus a blueberry pie. I was ravenous that day, and cheesy pasta is like the epitome of comfort food. She loaded up the refrigerator and freezer dividing the organic meals, explaining this is the cheese for the broccoli rice casserole; these are the shells for the tacos; placing buns for hot dogs in the bread basket… The mostaccioli was warm and ready to serve, the whole house smelled amazing. I thought to myself, “Are you kidding? It’s the most beautiful thing I’ve ever seen.”

As organic as possible:

2 lbs ground Beef

Salt & pepper to taste

3 jars (approx 24 oz each) of your favorite store bought or homemade pasta Sauce

1 lb Mostaccioli (or penne) noodles

1 lb (16 oz) shredded Mozzarella cheese

Preheat the oven to 350°.

Brown the meat with a little salt and pepper in a large skillet. Add the pasta sauce and get it hot; let it simmer for about 20 minutes. In the mean time, cook the pasta according to package directions- less a couple minutes. (They will be a little firm, but soften in the oven while baking). When the noodles are done, mix them in with the sauce. Pour everything into a 9X13 pan and sprinkle on all of the mozzarella cheese. Bake it in the oven for about 25 minutes until bubbly and cheese is melted.

Serve with a good crusty bread immediately to your hungry family, or cover with foil and deliver to someone in need. Either way, it’s delicious and they will be forever grateful.

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Caroling Chili

Everyone can use a great ‘chili for a crowd’ recipe this time of year! This recipe is delicious and plentiful, perfect for holiday gatherings, football bowl game parties, inviting the kids sports teams over, etc. Aunt Leann has been making it for years and has it down to a science. So get those invitations out, you got this.

Preferably cooked in a roaster, but a large stock pot works too.

Serves 40

5 lbs Turkey Burger (such as 93/7 Turkey Store Brand)

1 – 48 oz bottle of V-8 Tomato Juice

4 – 30.5 oz cans of Brooks Chili Beans (Hot or Mild depending on your taste, 2 of each suggested)

3 packets of McCormicks chili seasoning packets

2 – 15.5 cans Great Northern Beans

2 – 15.25 oz cans Black Beans

2 – 15.5 oz cans Light Red Kidney Beans

2 – 28 oz cans Petite Diced Tomatoes

1 – 20 oz can Rotel Diced Tomatoes with Green Chilies

2 Tbsp garlic powder

2 Tbsp onion powder

1/8 cup of Chili powder

 

Brown the 5 lbs of turkey burger in a frying pan, and cook down until all liquid evaporates, using a potato masher to break the meat into small pieces.

Pour the container of V-8 into the roaster. Add the browned turkey and all 3 packets of seasoning. Stir. Add all four cans of Brook’s Chili beans, DO NOT drain and stir to combine. Gently mix in the petite diced tomatoes and Rotel tomatoes with chillies.

Open all Great Northern, Black and Kidney beans. Pour beans into a colander and lightly rinse. Pour beans into roaster and gently combine with meat mixture. Sprinkle mixture with garlic, onion and chili powder. Stir.

Cook 3-4 hours on medium low heat with lid off, stirring periodically. Be careful not to boil.

Serve with sour cream, shredded cheese, crackers and diced onion… And enjoy your party!