Tag Archive for: Linville

Butter Streusel Coffee Cake

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We have spent the most wonderful couple of days up in the mountains.  We have been hiking, relaxing by the fire, watching movies and eating lots and lots.  Growing up, my mother would always serve Sara Lee’s Butter Streusel Coffee Cake as a side for breakfast when we had a house party up here.  She would warm it up a little bit, and it was so so delicious.  We never got it at home until- only in the mountains, and it seemed like such a special treat.  When I lived in New York for a long time, they did not carry the Sara Lee Butter Streusel Coffee Cake in the grocery stores for some reason- a real tragedy.  While I do think the Sara Lee version is pretty fantastic and obviously very easy, here is a great recipe from www.thekitchn.com for a Butter Streusel Coffee Cake that is really great. (Photo courtesy of www.kitchn.com)

Butter Streusel Coffee Cake

Ingredients:

For the cake
1/3 cup warm water
1/2 teaspoon sugar
1 package active dry yeast (2 teaspoons)
2 cups all-purpose flour
3 tablespoons sugar
1 cup (2 sticks) good-quality unsalted butter, softened (try Plugra or Kerrygold)
1 whole egg plus 2 yolks
1/2 teaspoon pure vanilla extract
3/4 teaspoon kosher salt

For the streusel topping
3/4 cup all-purpose flour
1/4 cup dark brown sugar
1/4 cup granulated sugar
Pinch of kosher salt
4 tablespoons chilled unsalted butter, cubed

Directions:

Sprinkle sugar and yeast over the warm water and let sit until foamy, about 10 minutes.

Meanwhile, in the bowl of a stand mixer fitted with the beater blade, combine flour, 3 tablespoons sugar, and butter. Mix until the ingredients are completely combined (almost creamed). Add the eggs and vanilla, followed by the salt and dissolved yeast. Continue mixing until the ingredients are just-combined. (Dough should be wet and sticky, like a very thick cake batter.)

Transfer the dough to a well-greased bowl, cover with plastic wrap and let the dough rest at room temperature for 30 minutes. Transfer the bowl to the refrigerator and chill overnight.

Remove the dough from the refrigerator and let sit at room temperature for 45 minutes to one hour. In the meantime, prepare the streusel topping (recipe below).

Preheat the oven to 350°. Thoroughly coat a tube pan with nonstick cooking spray. Press the dough (it will be very sticky) evenly into the pan. Top the dough with the streusel mixture. Bake for 40 – 45 minutes, until the streusel is golden and the cake is cooked through. Allow to cool for five minutes, then carefully remove the cake from the tube pan (slip a knife around the edges of the cake and beneath it). Serve warm, with coffee.

To reheat, wrap cake or cake slices in aluminum foil and cook in a 300° oven until warmed through.

To make the streusel topping, pulse the flour, brown sugar, granulated sugar, and salt in a small food processor. Add the butter and continue to pulse until the mixture forms coarse crumbs. Keep in refrigerator until ready to use. (This can also be done with your hands or a pastry cutter; just as if you were making a pie crust.)

A Bowl Full of Fall Flavors

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We are taking a house party up to Linville in about a month, and I am so excited for it that I have already started planning the menu.  I was going to have traditional spaghetti sauce, homemade bread, and salad for dinner one night because it is what we always have for house parties in Linville, but I came across a recipe yesterday that looked so intriguing and delicious, that I might have to put aside the spaghetti for once.  The recipe is for BBQ chicken over grits, and what really stopped me was that it called for putting a can of pumpkin in the grits as well as pepper jack cheese.  Wow!  I can not wait to try this!! (the photo is from www.tasteofhome.com)

BBQ Chicken and Grits

Ingredients:

1 lb boneless, skinless chicken breasts

1/4 tsp pepper

14.5 oz can reduced-sodium chicken broth, divided

1 cup hickory smoke-flavored BBQ sauce

1/4 cup molasses

1 tbsp ground ancho chili pepper

1/2 tsp cinnamon

2 1/4 cups water

1 cup quick-cooking grits

1 cup canned pumpkin

3/5 cup shredded pepper jack cheese

1 medium tomato, seeded and chopped

6 tbsp sour cream

2 green onions, chopped

2 tbsb minced cilantro

Directions:

Sprinkle the chicken with pepper and place in a large nonstick skillet coated with cooking spray.

In a large bowl, combine 1 cup of the broth, bbq sauce, molasses, chile pepper and cinnamon and pour over chicken.  Bring to a boil.  Reduce heat, cover and simmer for 20-25 minutes or until a meat thermometer inserted into the center of the chicken reads 170 degrees.  Shred the meat with two forks and return to skillet.

Meanwhile, in a large saucepan, bring the water and remaining broth to a boil.  Slowly stir in the grits and pumpkin.  Reduce the heat and cook, stirring, for 5-7 minutes or until thickened.  Stir in the cheese until melted.

Divide the grits among 6 serving bowls and top each with 1/2 cup chicken mixture.  Serve with tomatoes, sour cream, green onions and cilantro.

Double Coffee Tiramisu

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We are finally home in Charleston, and while we had a great time, it is so good to be back.  The last week we spent up in Linville, NC, getting ready for the Fancy Dress Ball.  This year, instead of family with us, we had some of our closest friends up to participate in the fun.  We all had a great time, and Walker was quite the motivator as Saturday wore on, and we had no plan for what to do.  We ended up coming up with a very funny and very short skit that my brother, who was up with us, MC’d wonderfully.  While we didn’t take home first prize, we did take home 4th, which for the amount of effort we put in (minimal), we were all incredibly happy.  Saturday evening turned into very early Sunday morning quickly, and by the time we all went to bed, we knew the rest of Sunday was going to be a bit rough.  I don’t drink coffee, which is a problem on these mornings, and I was trying to find something that would help me on our long drive home.  I did not find this recipe until today, but I think if I had had the forethought to make this on Saturday in anticipation of Sunday, this would have been a nice little breakfast treat!

Double Coffee Tiramisu

Ingredients:

1 (8-oz.) package cream cheese
1/2 cup sugar
2 cups whipping cream
1/2 cup hot water
1 tablespoon instant coffee granules
1/4 cup coffee liqueur
2 (3-oz.) packages ladyfingers
1/2 cup grated semisweet or dark chocolate

Directions:

Beat cream cheese and sugar at medium speed with an electric mixer until creamy.
Beat whipping cream with an electric mixer until soft peaks form. Fold into cream cheese mixture.
Stir together 1/2 cup hot water and coffee granules until dissolved. Stir in 1/4 cup liqueur.
Arrange ladyfingers evenly around sides of 8 (6-oz.) coffee cups or ramekins. Drizzle ladyfingers with coffee mixture. Spoon or pipe cream cheese mixture into center of ramekins. Sprinkle with grated chocolate. Cover and chill 2 hours.
Note: To serve the tiramisù in a single dish, prepare recipe as directed through Step 3. Arrange half of ladyfingers in bottom and up sides of a 2-qt. serving bowl. Drizzle evenly with half of coffee mixture. Top with half of cream cheese mixture. Repeat layers once. Sprinkle with grated chocolate. Cover and chill 2 hours.

Back in the South

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We sadly left Twilight this past Sunday, but we drove to Linville and are thrilled to be here.  This view is worth any amount of driving!  As I have said before, Linville in the summer always makes me think of blueberries because we used to have blueberry bushes on the hill behind the house.  There are so many amazing things you can do with blueberries- full scale berry wars with your cousins and friends being at the top of the list, but there are also so many delicious recipes as well.  Here is another favorite of mine for Blueberry Cream Muffins.  Perfect on a crisp mountain morning.

Blueberry Cream Muffins

Ingredients:

4 eggs

2 cups white sugar

1 cup vegetable oil

1 teaspoon vanilla extract

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 cups sour cream

2 cups blueberries

Directions:

Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.

In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.

Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.

An Art Show, Cold Springs, and Cold Water Chocolate Cake

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I am continually amazed at how my 9 year old son Walker has no fear.  No fear of jumping off 30 foot cliffs into raging water, no fear of being on a 30 foot cliff above raging water, no fear of cold water.  I am afraid of all of those things.  We have been going on a lot of hikes to different swimming holes this past week up in the mountains, and while I wear my bathing suit to all of them, getting in the water really just doesn’t happen.  Finally, we were at Babel Tower on a group hike where the picture to the left was taken, and Walker was begging me to go in.  There were about 40 people on this hike, most of whom I knew, but I stood on the edge of a 5 foot jump with a line of children behind me waiting to go, and I couldn’t do it.  I am not sure if it was the fear of jumping or the cold water, but I could not throw myself off of that terrifying cliff.  I did spot a ledge just about two feet off the water and climbed down to that one and finally jumped.  The water was freezing and the whole experience was just not that fun, but Walker, of course, made it all worth it by running up to me after I got out of the water, “I am so proud of you Mommy!” And then he went onto this jump. (My brother was with him and there were lots of other braver adults supervising just so you all don’t think I am a completely reckless mother.)  All of this cold mountain water got me thinking about using cold water in a recipe, so I googled “cold water cake” and found this great recipe on www.cooks.com for Cold Water Chocolate Cake.  I can’t think of anything better than chocolate cake after freezing water and a long hike!  The recipe is at the bottom.

I have to talk about the art show that we went to the other night.  Two wonderful family friends set up an art showfor the community at the Pavilion the other night, and I was blown away by their talents.  Bo is an amazing painter who  had pieces of her farm animals on display.  They were so beautiful and such interesting pieces.  Murray is the most talented quilter I have ever seen.  I have one piece of hers that I truly cherish.  Her quilts look like paintings or photographs of fantastic mountain scenes.  Here is an example of a piece she had in the show.  I am utterly in awe of her talent.  You can find more about her at her website  http://www.murrayjohnstonartquilts.com/.

We only have a few days left in the mountains and then back to Charleston where hopefully they have fixed the AC.  I can’t believe it is August already and school starts in two weeks.  Please send in any back to school favorite recipes or traditions- would love to post them!!

Cold Water Chocolate Cake

Ingredients:
3 cups flour
2 cups sugar
1 tsp salt
2 tsp baking soda
1/3 cups cocoa
1 tsp vanilla
2 tbsp distilled white vinegar
3/4 cups oil
2 cups very cold water

 

Directions:

Combine all ingredients in a large bowl with a whisk or fork. Pour into a 9 x 13-inch greased baking pan.  Bake at 350°F for 35 to 45 minutes and frost with your favorite fudge frosting.

My Grandmother’s Chicken Salad

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My grandmother used to make the best chicken salad in the world.  Whether we were visiting her in Columbia or up in the mountains, during the summer, there was always a big green tupperware container of chicken salad in the refrigerator.  She refused to give my mother the recipe for years which was pretty maddening since we only got the chicken salad when we would visit.  Of course, we loved to visit my grandmother anyway, and it was not just for the chicken salad, but it certainly was a bonus.  Even after my grandmother relented and gave us the recipe, we never made it.  It had become a thing that was special to have when we were with her.  Corby and I were up in the mountains this past weekend, and I missed having her chicken salad so much.  It was what we would pack for lunch on our hikes, and it was always what we would snack on when we came home from playing tennis.  So, I pulled out her recipe and tried it out.  The first attempt was ok but definitely needed improvement.  The second attempt after adjusting some measurements turned out much better.  I don’t think I will every be able to replicate how delicious my grandmother’s was, but it sure is fun trying, and even getting close is better than not having this chicken salad at all!!

Here is her original recipe, and on the sides are what I changed after my first attempt.  I like it much dryer so I cut back on the mayonnaise and sour cream.  Hope you like it as much as I do!!

Chicken Salad

8  – 10 chicken breasts, cooked and chopped into pieces (I cooked them slowly for a while over medium heat in a lot of chicken broth and then used a fork to pull the pieces apart.  The second time, I put the pieces in a food processor, but I thought that cut it up a little too much, but Corby liked it better that way.)

3-4 hard-boiled eggs, chopped (I only used one egg, again that I put in a food processor, and I thought that was perfect.)

2 cups chopped celery (chop very finely)

½ cup mayonnaise (I ended up using 3 tbsps)

½ cup sour cream (and 3 tbsbs of this as well)

Durkees dressing (I put two big heaping tbsbs of the Durkees.  This is a strong taste, but it will mellow.)

4 Tbsp. lemon juice (I only used 2 tbst of the lemon juice, but it cuts the Durkees taste so add more if you want.)

Salt and pepper to taste

Mix in everything together in a big bowl and refridgerate

 

Skiing, Swimming, Sledding, and a Pinata

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We took 14 people up to North Carolina with us this past weekend, so including us, there were 12 adults and 5 children (and 2 dogs). It was a packed house, but we all had so much fun!  Corby, Walker and I drove up on Thursday night which also happened to be Corby’s birthday- we stopped in Blowing Rock at Bistro Roca (www.bistroroca.com) for dinner which was fabulous.  I had a pulled pork crepe that was out of this world.  Walker had mussels that he said were delicious, and Corby had meatloaf that was really good.  The only drawback was that we saved one slice of meatloaf to put in our eggs on Friday morning, and when we stopped to get gas after dinner, Nemo- my pesky 10-year-old Springer Spaniel- ate the meatloaf- it was disappointing.  Oh well.  Friday, we skied all day at Sugar Mountain which was so much fun- bluebird day and 50 degrees- what more could you ask for! The rest of the gang arrived on Friday night.  Saturday, we woke up to another beautiful warm day and an amazing egg, cheese, and vegetable casserole made by Marguerite.  So, the way we set up the weekend was every family was in charge of one meal- we didn’t count lunch, and I was in charge of appetizers and desserts.  After our marvelous and healthy breakfast (the casserole consisted of the only vegetables we had all weekend) we set off on a hike to Lost Cove, while the kids went snow tubing.  It is a beautiful hike down to these amazing swimming holes generally used in the summer unless you are crazy like the men on our hike who decided to swim- in February- in 45 degree water- what?  Anyway, appetizers after we got home included “cheesy goodness” which is Edam cheese wrapped in Pillsbury Crescent Rolls baked at 350 for about 35-40 minutes, and a cheese plate- yay cheese.  Dinner was the Haynie’s famous hot dog bar- every topping you could ever want on a hot dog, and then for dessert, I made the Cheesecake Strawberries which were amazingly good and easy and Blondie Bars- also easy and delicious!  In one batch I cut up Twix Bars- that was something special.  Sunday morning was a breakfast for the history books.  Kendall and Robert made Bailey’s french toast with some sort of homemade heaven (aka syrup), venison sausage, and they added a bowl of fruit for good measure.  While we were eating, it started snowing which of course made the kids go crazy!  We ended up getting about 5 inches of snow throughout Sunday- the sledding, the games, the snowmen, and the snowball fights exhausted everyone!  To revive the group, I made Bacon appetizers which I found on the Pioneer Woman website (www.thepioneerwoman.com).  It was the most simple and fantastic thing ever!  Take a package of bacon- cut it in half.  Lay out the half strips of bacon on a baking sheet.  Place a club cracker in the center of the strip of bacon, place a spoonful of Parmesan cheese on top to the club cracker and wrap the bacon snugly around the cracker and cheese.  Bake at 250 for 2 hours. Really really good, and they did not last long!  After another amazing dinner cooked by Robert and Olivia- beef stew with baked potatoes, we brought out the pinata for the kids which was so fun!  The whole weekend was amazing, and not surprisingly, Walker slept for 3 and a half hours on the car ride home!  Such good food and good friends- can’t wait to do it again!

Ham and Cheese Crepes and a hike to Babel Tower

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I can’t believe that Christmas has come and gone already.  I hope everyone had a wonderful holiday!  Corby and I went up to the mountains in North Carolina since it is Walker’s year to spend Christmas with his dad 🙁  While we missed Walker tremendously, we had such a relaxing great time just the two of us.  For your sake, I am going to break this up into two posts because I would just ramble and ramble and the post would be too long for anyone to read, and of course you don’t want to miss anything.  So, the first night we got up to Linville, we made ham and cheese (yum) crepes.  A friend had made these for us when we were in NYC a few weeks ago, and they were amazing- we had to try them ourselves.  Our technique needs some working on, but they sure tasted good and were surprisingly easy.

Ham and Cheese Crepes

Ingredients:

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

ham

grated mozzarella cheese

 

Directions:

In a large bowl, mix together the flour and the eggs. Gradually add in the milk and water, and then add the salt and butter and mix until smooth.

Heat a lightly oiled  frying pan over medium high heat. Ladel the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Add in as much ham and grated cheese as you like. Loosen with a spatula and flip half of the crepe on top and then flip to cook the other side. Serve hot.  This is where our technique left something to be desired as it is a little tricky.  Make sure the frying pan is HOT.

These really were so easy and so good, and I think they come off as pretty impressive.

The next day, we went on a great hike down into the Linville Gorge to a swimming hole called Babel Tower- we didn’t swim.  But it was so beautiful, and in the summer, it is a great place to go.  There are several different places to jump off- very low places for me, and there is about a 20-foot jump which scares me to death, but is super fun for Walker.  Here are some pictures.    Tomorrow, I will post recipes about our Christmas day feast of Rommegrot and Canadian bacon strata and our hike up the profile of Grandfather Mountain- too fun!