Remember the Rump Roast BBQ Beef

 

Diary of a Home Cook

Well, well, the rump roast is still alive and well. Normally I would have frozen that baby by now but due to unexpected changes in schedule it is still in the fridge. My hubby LOVES barbeque beef so I sliced a goodly portion of the roast as thin as possible, put some of the roast drippings and barbeque sauce on it and warmed it up for him. Main course in minutes and very delicious.
I had two hard boiled eggs in the refrigerator from last week, as you know from Easter boiled eggs last a long time, and two medium red potatoes in my fresh vegetable hanging basket so I boiled the potatoes, chopped the eggs, seasoned them with chopped dill pickle in a jar, celery seed – just a shake or two, mayo, salt and pepper and stirred until well blended. When the potatoes were tender and cooled I diced them and added them to the deviled egg mixture, oh my, its beginning to look like really good potato salad, another of my husbands favorites.
I was ready to whip up a nice green salad to go with the meat and potatoes but my hubby told me not to because he loved the barbeque and potatoes so much he just wanted to indulge in those. Isn’t he a sweetie? Makes my life a lot easier. Again dinner was delicious and simple to prepare. Not every week is as easy as this one has been but I planned this to work out to my benefit.
BTW, I don’t particularly care for all the bbq sauce so I simply saturated my beef in the meat juices and it was a lovely dinner…light, quick and delicious and again without a recipe. A nice square of roast remains. It will be frozen for a fast and furious meal on a day when I need it.
Tomorrow we have a full schedule away from home so I will not be cooking much. That provides me another chance to whip up something I love that is soo so easy and warms my spirit and tummy. I’ll tell you tomorrow.
Have a great day and make some serious Valentine’s day plans, you deserve them.
Yall have a down home delicious day while you do.

If you would like to post a recipe of your own, contact us at:
http://www.downhomedelicious.com/contact .
Ya’ll have a down home delicious day now and come back to see us again soon!

Peggy Sholly
Down Home Delicious®
A Taste of Down Home Delicious®
Down Home Delicious® Extravaganza

Spanish Restaurant Review

 
Today we had errands to run in downtown Houston so we planned to try out a Spanish restaurant I was told had great Paella. I love trying new restaurants even if I am disappointed quite often. Even when the food doesn’t measure up there is something to take from the experience.
One of my favorite foods is Cajun Jambalaya which has its roots in Spanish Paella. Jambalaya is most popularly made with chicken and Cajun sausage and is spicy. It can also be made with a variety of other meats like ham, shrimp or pork and/or seafoods. Paella is the same but has a saffron rice base with a few green peas and is more yellow or golden than Jambalaya which is tomato based and red.
Last week we had tried a Spanish restaurant that looked very good on the internet and had a note that their Paella had been an award winner. The restaurant was run down and the Paella was awful. I could not eat it and just left the whole thing. Because of this, I wasn’t very optimistic about this new Spanish restaurant. My friend had recommended it to me because her sister had eaten there and said the Paella was excellent. So we went.
When we entered the restaurant I was relieved. It had a nice ambiance, was medium sized, and downtown close to where we going for our errand. We chatted with our waitress about menu items, I already knew what I was having but we wanted tapas also and my husband was not interested in Paella. We decided to share an appetizer of fried potatoes with an aioli sauce. That proved to be a wise move on our part because the Paella took forever to be served. When my Paella arrived it looked pretty good but still a little questionable. I had asked not to have mussels and there they were, looking up at me. Fortunately, the mussels were good. So were the shrimp, fish and clams but the escargot was tough and there was a lot of escargot in the dish. It was far too large a serving for one person so I took most of it with me. The rice was not up to par. I can’t quite describe what was wrong with it other than the consistency was off. It was not my best experience and I would give the restaurant two stars because the Paella was better than the previous restaurant and the ambience was good but all else was mediocre. I suspect I will have to make my own Paella.
My husband ordered a beef filet dish which he said was okay. The potato patty on his plate had a strange flavor and had grapes in it. Go figure. The spinach was over seasoned for our taste but could have been correct for the Spanish taste.
I must admit we did not give up that easily. We ordered dessert, Apple Tart. It too was average and a disappointment. I hope you don’t think I am too harsh a critic. There are many places I love but I am trying to find some new ones for when we indulge ourselves and my quest is proving to be disheartening to say the least.
We had a lot of to go food for dinner so I did not cook at all today even though the food did not improve when reheated. We will not go there again. Sometimes its better to cook than to be so disappointed in your meal and waste money as we did on this outing.
Since my husband has no interest in Paella I will have to wait until someone that does joins us for dinner. When I prepare it I will give you more information on the dish and am confident it will be much more delicious than the dishes at the restaurant.

If you would like to post a recipe of your own, contact us at:
http://www.downhomedelicious.com/contact .
Ya’ll have a down home delicious day now and come back to see us again soon!

Peggy Sholly

Down Home Delicious®

A Taste of Down Home Delicious®
Down Home Delicious® Extravaganza

Roast Beef Poboys

 

Diary of a Home Cook

Tonight was a breeze. Hubby picked up a sour dough flute when he was out earlier, long thin bread like a poboy. We made delicious poboys with the beef roast from the day before. I popped the bread in my toaster oven for 8 minutes, then sliced it lengthwise, slathered it with mayo and layered it with thin sliced roast, shredded lettuce and tomatoes. Seasoned generously and had a feast. The hot crunchy bread was divine. And there is more roast left for sandwiches or even to make hash with potatoes and the roast drippings. Using the roast in transformative ways keeps it from feeling like “leftovers.” Of course you can dress your poboy with all your favorite fixings, sometimes we add pickles, others we put spinach or shredded carrots or black olives depending on what is available in the refrigerator.
On the cooking channel someone mentioned that the history of poboys comes from New Orleans during the depression when the dock workers came in for lunch without much money to spend. Fresh seafood was plentiful as was fresh bread so they made special sandwiches with seafood, lettuce, tomato and tartar sauce. These could be purchased for much less than a plate of food, was filling and healthy. The poboys caught on and many varieties were added using deli meats or roast, etc. Even today if I don’t want to spend the price for a plate of food at a seafood restaurant I can get a delicious meal of poboy and fries for much less than a dinner and still enjoy the feast. Its rather strange if you really consider it because both the plate and poboy have seafood, salad and potatoes but the poboy is a bargain. Oh well, it works for me and many others so we are not complaining.
One secret to easy cooking is to try to maintain a well stocked pantry and freezer. We have a grocery list pad on the front of our frig and when we use the last or next to last of something we put it on the list so that on our next trip to the store we replace it and always have what we need. I keep frozen vegetables on hand for soups, stews and side dishes on the go and that helps a lot. Many of you probably do much the same but there are new cooks that will appreciate the suggestions and ideas. If you have anything to contribute please let me know and I will add it to one of my future blogs and give credit if requested.
Have a great down home delicious day. Chat with you tomorrow.

If you would like to post a recipe of your own, please contact us at:
http://www.downhomedelicious.com/contact .
Ya’ll have a down home delicious day now and come back to see us again soon!

Peggy Sholly
Down Home Delicious®

A Taste of Down Home Delicious®

Down Home Delicious® Extravaganza

Rump Roast

 

Diary of a Home Cook – Rump Roast

Today has been a lazy day. Went to early church and then to IHOP with friends for breakfast. Ate too much – nothing new about that. Hmmmph! Good thing I had today’s meal mapped out in my head already. I lazed around until around 2 p.m. because we were so stuffed from earlier. When I did get around to cooking the meal was delicious. We had rump roast with pan gravy, Brussels Sprouts cooked with bacon, and baked potatoes. Simple and simply delicious and satisfying. No recipe needed.
Most people, I am told, are intimidated by oven roasting a roast. That is, for me, the epitome of easy and I will walk you through it. It is helpful to have some background information on how to pick your roast. Let me mention here that the quality of your roast is directly proportional to the quality of your meat. I never fix a roast that is not angus. Ifind that it is the only beef that is consistently tender. A roast needs to be a minimum of 3 or 3 ½ pounds and will provide several meals unless you are voracious meat eaters. Plan on at least ½ pound meat per serving.
That being said, I preheated my oven to 450 degrees and took out my pan. You can use any pan that has some depth to it. My husband requests that I always line the pan with foil to facilitate less clean up for him and I do that, shiny side down. Then I place a rack of some sort on it and spray all with oil. If using a rump roast try to get one as square or rectangular as possible so meat will cook evenly. A meat thermometer is good for the novice but I simply cook my roast 30 minutes a pound so that it comes out medium which is for me pink inside. If you are new to roasting meat ask your butcher about the cut of meat you are considering so it will be appropriate for dry heat roasting.
Next I prepare the meat. Starting with the bottom of the roast (the top being the part with the layer of fat unless using a prime rib roast where the bones are the bottom, I dust bottom and sides with garlic powder (not garlic salt) and coarse ground pepper. Then I spray bottom and sides with oil. It has taken longer to write this description than it takes to prepare the meat for roasting because of its simplicity.
Flip the roast over and place on rack in pan. Dust top with garlic powder and pepper then spray well with oil. That’s it. It is ready and the remaining work belongs to the oven.
Place pan with roast on middle rack in preheated oven. Roast for 30 minutes on 450 degrees then turn temperature down to 425 degrees for remainder of time (remember it is 30 minutes per pound so if your roast is 3 pounds you will cook it at 450 degrees for 30 minutes and then at 425 degrees for one hour, and so on.) Roasting the meat at 450 degrees to begin with seals in the juices.
While the meat roasted I prepared the vegetables. I do not like Brussel Sprouts but my husband loves them so I have to compromise and do something to them to make them edible for me. I had some bacon in the refrigerator that needed to be cooked so I put the frozen sprouts in a pot with a steamer basket and a couple of inches of lightly salted water and cooked them for around 10 minutes. While they steamed I cut my bacon in pieces and fried it in a large skillet until almost done. I drained the sprouts and put them on a cutting board, cutting each one in half. Then I put them in the pan with the bacon, adjusted seasonings and stirred and tossed until bacon was fully cooked. Taste test said they were yummy! I turned off the heat and let them sit until roast was ready.
Since my washer and dryer are next to the kitchen I was doing laundry during my free periods. Sometimes I read my book, watch television, or visit with my hubby while the food is cooking. A good timer is a definite plus so that you don’t lose track of the time. I have burned more than one dish in my day by getting caught up in a phone conversation or otherwise occupied and lost track of time. There is also the leaving of the timer in the other room while I go about my business and then can’t hear it when it rings off. No matter how polished the cook, we all have our days and our glitches. One of my favorite memories is of watching Julia Child set her skillet on fire while she was cooking on television. She was caught off guard and bumbling around and I loved it. It made me feel so much better about my errors.
With the sprouts cooked and the roast still in the oven, I washed my 2 medium red potatoes (better for diabetics) and used a knife to make a slit through the center. When the roast was finished cooking I popped the potatoes into my microwave, set it for ten minutes and let them cook while the roast rested. It is important to let your roast sit at least 15-20 minutes before carving so the juices will not run out.
While the potatoes cooked I set the table then I plated the roast and poured the pan drippings into a Pyrex bowl. I stirred 1 tablespoon cornstarch into 1 cup cool water and added it to the pan drippings, adjusted seasonings and heated it in the microwave for 45 seconds on high. When I removed the gravy from the microwave I whisked it to remove any lumps and put it on the table.
It may not have been a fancy meal but it was definitely delicious and we thoroughly enjoyed it. My husband was full of compliments which is my indication of a successful meal. If he won’t eat it you KNOW I have made a serious bad.
This meal took me about 2 hours because my roast was a little over 3 pounds. It was leisurely cooking and practically effortless. The best part is, we have enough meat left over for another meal plus several sandwiches. That means less cooking in the days to come.
If I was an employed person cooking in the evening I would sit down and put my feet up while the roast cooks, …just don’t forget the timer. The cook deserves to take care of herself as well as provide healthy meals for her family. The scent wafting throughout the house gets everyone ready to eat and tends to entice even picky eaters to the table. This meal is so simple even a teenager or non cooking spouse can learn to prepare it. Do yourself a favor and share the duties so that you will have even more resting time for yourself.
Well, that was my cooking spree for today. I am none the worse for wear. My hubby and I are quite content and all I can think of now is that apple tart I have been wishing for. However, Super Bowl is on so there will be no more cooking tonight. Maybe tomorrow. We’ll see.
Hope your team wins! Have a “down home delicious” day and let me know what you are fixing at your house.

http://www.downhomedelicious.com/contact .
Ya’ll have a down home delicious day now and come back to see us again soon!

Peggy Sholly
Down Home Delicious®

A Taste of Down Home Delicious®
Down Home Delicious® Extravaganza

Diary of a Home Cook

 

Diary of a Home Cook

Welcome to my diary of a home cook blog designed to get your thinking cap on and your creativity humming or simply entertain you for a few minutes. I’m Peggy Sholly and I have been cooking for some 60 years now so I have had my share of success and failure. I authored the successful cookbook, Down Home Delicious. It is followed by “A Taste of Down Home Delicious” on Kindle which has 25 sample recipes from the original hardback, and there is a third in process. I love most foods and my favorites will become apparent. I don’t have a lot of pictures yet because I must depend on others to take the pictures. I wish I could photograph my foods but that is not where my talent lies. Maybe this will be the year I will take a photography course. Hmmm.
My husband and I travel and I do our own personal restaurant critiques which I will share with you from time to time. I will name the restaurant if I have something good to say but will not identify it if my critique is negative. I love to share my cooking and eating adventures with anyone that is up to listening. I truly do love to cook and am interested in most things cooking related. I get a lot of ideas from others but tend to do my own thing. I do hope you will enjoy following along with my journey.
Now that I am retired I have more time to check in on the myriad of cooking shows on television. However, I find they do not give you a reality for home cooking and what “normal” is for the home cook. First of all, we home cooks don’t have someone in the background prepping everything for us so that all the ingredients can be picked out of the refrigerator and pantry cleaned and orderly. We also don’t look like we just walked out of a fashion show. I often cook while still in my p.j.’s and really need to wear an apron more. My mother arose at 5 a.m. every morning and got her dinner started. She was a whiz in the kitchen but let’s be realistic, I am not getting up with the birds to cook. Not unless it is an emergency. We all have our kitchen challenges and likes and dislikes. Since cooking shows don’t give it to you like it is, I am going to give you my own little home cooking reality show in narrative form. We will build upon my shortcuts and recipes little by little. I can’t tell you everything in one day but will endeavor to give as much information as possible without being boring. This is how I teach my own family to cook so welcome to my extended family.

If you have questions about the meal of the day or cooking in general, please write me and I will answer as many questions as possible right here on the site and sometimes to your personal email if I have the address.

I don’t cook everyday because there are times my hubby and I eat when we are out running errands. But most days I do cook, just as I did when my family was at home and I am hoping you may enjoy and profit from getting a sneak peak. Some days I will share “cook without recipes” cooking adventures and other days I will provide a formal recipe for you. I hope you enjoy reading about our meals as much as I enjoy sharing them with you. And even though I don’t cook everyday it will be insightful for you, dear reader, to follow the reality of this down home delicious home cook. And if things go the way I plan, you too will become a cook without recipes cook confidently mixing and matching flavors to prepare your own signature dishes. Once you learn the basics you can do almost anything with flair often saving time and money along the way.
Take today for example. My cooking was predetermined and very delicious although I did not use a recipe. Anyone can do this type of cooking if you have the desire. One of my ways to save time and money consists of buying a rotisserie chicken. I personally like the ones from Sam’s Club. I remove the breast and freeze it for chicken salad another day. Or make the chicken salad first and save the remainder of the body for soup or a quick rice dish. This way I spend $6.00 on meat for 2-4 days. (You may choose to make a smaller recipe using only ½ breast. Either way you have several days meals from one $6 chicken.) We purchased our chicken while out shopping yesterday with a plan to make soup or chicken salad. Today I was in the mood for soup and here is how it went down.
After freezing the breast, I put the remainder of the chicken, piece by piece, into a large pot. I added ½ cup chopped onions (prechopped from store), 2 tablespoons minced garlic (prepared from store – I keep a large jar in the frig), half of a 10 ounce can of Rotel tomatoes (I like spicy but regular canned tomatoes work just as well and the Rotel just happened to be left over from yesterday), a 3 pound can of Swanson chicken broth and 2 cups water into a large pot. I turned the heat to high and brought it to a boil then turned the heat to low, covered the pot and let it simmer for an hour or more. This draws all the flavor from the bones and makes for a yummy and healthy broth. All of the amounts and times are negotiable so feel free to do what works for you. While chicken boiled I did my laundry and other chores that had piled up.
After the chicken cooked in the liquid for an hour I used a slotted spoon and removed it to a large bowl and turned off the burner. The chicken cooled until I could handle it to remove the bones, skin and fat from the meat. I returned the meat only to the pot, turned the burner on high again and rummaged in my freezer to see what I had available to make soup. I really love Fordhook Lima beans and found ½ bag, also a ½ bag of soup vegetables and a little dab of English peas. All this was tossed into the hot pot, liquid brought back to a boil, then heat turned down and vegetables allowed to simmer for about 20 minutes.
This type of cooking is so easy because I can multitask without having to watch the clock or being chained to the stove. When the veggies were partially cooked I added 6 small pieces of frozen corn on the cob into pot and ½ cup pasta from pantry. The pasta I use, Dreamfields, is specially engineered to be good for diabetics and is a blessing to my diet because I am Italian American and LOVE pasta.
The pasta took 9-10 minutes, same as the corn takes when added frozen. When the pasta was cooked the soup was ready and my oh my was it yummy!! I like to put about 1/3 cup shredded 4 Cheese Mexican Cheese in the bottom of my bowl before I add the hot soup. It is so delicious. We feasted on this meal for lunch and will enjoy it again for dinner. Since I made a very large pot of soup I usually freeze the extra for another day or, if hubby wants it two days in a row I just put it in frig. The second benefit of this type of cooking is there is so little clean-up. My husband cleans the kitchen and appreciates all the help he can get.
After we had our early lunch, I called my neighbor who works full time and offered to share. She ran over with a bowl and returned home happy and smiling with her lunch for tomorrow. Before she left I told her about how easy it is to make a scrumptious apple tart and she literally danced home saying she was going to make one tonight. I’ll share that with you the next time I make one for myself.
That is how my cooking goes at home. It is easy and often without use of recipes, always healthy and delicious…except for when I get weird and try something really off the wall. My husband is kind and forgiving when I mess something up. It’s not often, he loves all of it, I am the one that is hard to please.

Anyway, that is it for today. I have an angus rump roast waiting in the refrigerator to be cooked tomorrow and my mouth is already watering. I adore oven roasted rump roast because it requires such little effort, has so much flavor and is so tender. It is one of my favorites. I think I have some Brussels sprouts in the freezer, salad fixings in the frig, and two nice red potatoes, for roasting, on the counter. All quick and easy and tasty as can be. Hope you are having something delicious and easy. I’ll check in with you tomorrow…hope you are having a “down home delicious day”.

http://www.downhomedelicious.com/contact .
Ya’ll have a down home delicious day now and come back to see us again soon!

Peggy Sholly
Down Home Delicious®
A Taste of Down Home Delicious®
Down Home Delicious® Extravaganza

Wake up to Beyond Delicious Flavor this Valentine’s Day

 

Wake up to Beyond Delicious Flavor
this Valentine’s Day

Welcome to my diary of a home cook blog designed to get your thinking cap on and your creativity humming or simply entertain you for a few minutes. I’m Peggy Sholly and I have been cooking for some 60 years now so I have had my share of success and failure. I authored the successful cookbook, Down Home Delicious. It is followed by “A Taste of Down Home Delicious” on Kindle which has 25 sample recipes from the original hardback, and there is a third in process. I love most foods and my favorites will become apparent. I don’t have a lot of pictures yet because I must depend on others to take the pictures. I wish I could photograph my foods but that is not where my talent lies. Maybe this will be the year I will take a photography course. Hmmm.
My husband and I travel and I do our own personal restaurant critiques which I will share with you from time to time. I will name the restaurant if I have something good to say but will not identify it if my critique is negative. I love to share my cooking and eating adventures with anyone that is up to listening. I truly do love to cook and am interested in most things cooking related. I get a lot of ideas from others but tend to do my own thing. I do hope you will enjoy following along with my journey.
Now that I am retired I have more time to check in on the myriad of cooking shows on television. However, I find they do not give you a reality for home cooking and what “normal” is for the home cook. First of all, we home cooks don’t have someone in the background prepping everything for us so that all the ingredients can be picked out of the refrigerator and pantry cleaned and orderly. We also don’t look like we just walked out of a fashion show. I often cook while still in my p.j.’s and really need to wear an apron more. My mother arose at 5 a.m. every morning and got her dinner started. She was a whiz in the kitchen but let’s be realistic, I am not getting up with the birds to cook. Not unless it is an emergency. We all have our kitchen challenges and likes and dislikes. Since cooking shows don’t give it to you like it is, I am going to give you my own little home cooking reality show in narrative form. We will build upon my shortcuts and recipes little by little. I can’t tell you everything in one day but will endeavor to give as much information as possible without being boring. This is how I teach my own family to cook so welcome to my extended family.
If you have questions about the meal of the day or cooking in general, please write me and I will answer as many questions as possible right here on the site and sometimes to your personal email if I have the address.

I don’t cook everyday because there are times my hubby and I eat when we are out running errands. But most days I do cook, just as I did when my family was at home and I am hoping you may enjoy and profit from getting a sneak peak. Some days I will share “cook without recipes” cooking adventures and other days I will provide a formal recipe for you. I hope you enjoy reading about our meals as much as I enjoy sharing them with you. And even though I don’t cook everyday it will be insightful for you, dear reader, to follow the reality of this down home delicious home cook. And if things go the way I plan, you too will become a cook without recipes cook confidently mixing and matching flavors to prepare your own signature dishes. Once you learn the basics you can do almost anything with flair often saving time and money along the way.
Take today for example. My cooking was predetermined and very delicious although I did not use a recipe. Anyone can do this type of cooking if you have the desire. One of my ways to save time and money consists of buying a rotisserie chicken. I personally like the ones from Sam’s Club. I remove the breast and freeze it for chicken salad another day. Or make the chicken salad first and save the remainder of the body for soup or a quick rice dish. This way I spend $6.00 on meat for 2-4 days. (You may choose to make a smaller recipe using only ½ breast. Either way you have several days meals from one $6 chicken.) We purchased our chicken while out shopping yesterday with a plan to make soup or chicken salad. Today I was in the mood for soup and here is how it went down.
After freezing the breast, I put the remainder of the chicken, piece by piece, into a large pot. I added ½ cup chopped onions (prechopped from store), 2 tablespoons minced garlic (prepared from store – I keep a large jar in the frig), half of a 10 ounce can of Rotel tomatoes (I like spicy but regular canned tomatoes work just as well and the Rotel just happened to be left over from yesterday), a 3 pound can of Swanson chicken broth and 2 cups water into a large pot. I turned the heat to high and brought it to a boil then turned the heat to low, covered the pot and let it simmer for an hour or more. This draws all the flavor from the bones and makes for a yummy and healthy broth. All of the amounts and times are negotiable so feel free to do what works for you. While chicken boiled I did my laundry and other chores that had piled up.
After the chicken cooked in the liquid for an hour I used a slotted spoon and removed it to a large bowl and turned off the burner. The chicken cooled until I could handle it to remove the bones, skin and fat from the meat. I returned the meat only to the pot, turned the burner on high again and rummaged in my freezer to see what I had available to make soup. I really love Fordhook Lima beans and found ½ bag, also a ½ bag of soup vegetables and a little dab of English peas. All this was tossed into the hot pot, liquid brought back to a boil, then heat turned down and vegetables allowed to simmer for about 20 minutes.

This type of cooking is so easy because I can multitask without having to watch the clock or being chained to the stove. When the veggies were partially cooked I added 6 small pieces of frozen corn on the cob into pot and ½ cup pasta from pantry. The pasta I use, Dreamfields, is specially engineered to be good for diabetics and is a blessing to my diet because I am Italian American and LOVE pasta.
The pasta took 9-10 minutes, same as the corn takes when added frozen. When the pasta was cooked the soup was ready and my oh my was it yummy!! I like to put about 1/3 cup shredded 4 Cheese Mexican Cheese in the bottom of my bowl before I add the hot soup. It is so delicious. We feasted on this meal for lunch and will enjoy it again for dinner. Since I made a very large pot of soup I usually freeze the extra for another day or, if hubby wants it two days in a row I just put it in frig. The second benefit of this type of cooking is there is so little clean-up. My husband cleans the kitchen and appreciates all the help he can get.
After we had our early lunch, I called my neighbor who works full time and offered to share. She ran over with a bowl and returned home happy and smiling with her lunch for tomorrow. Before she left I told her about how easy it is to make a scrumptious apple tart and she literally danced home saying she was going to make one tonight. I’ll share that with you the next time I make one for myself.
That is how my cooking goes at home. It is easy and often without use of recipes, always healthy and delicious…except for when I get weird and try something really off the wall. My husband is kind and forgiving when I mess something up. It’s not often, he loves all of it, I am the one that is hard to please.
Anyway, that is it for today. I have an angus rump roast waiting in the refrigerator to be cooked tomorrow and my mouth is already watering. I adore oven roasted rump roast because it requires such little effort, has so much flavor and is so tender. It is one of my favorites. I think I have some Brussels sprouts in the freezer, salad fixings in the frig, and two nice red potatoes, for roasting, on the counter. All quick and easy and tasty as can be. Hope you are having something delicious and easy. I’ll check in with you tomorrow…hope you are having a “down home delicious day”.

Peggy Sholly
Down Home Delicious®
A Taste of Down Home Delicious®
Down Home Delicious® Extravaganza

Peggy’s Beyond Delicious Coffee Cake

Simple to make and especially delightful on Valentine’s, Mother’s, and Father’s Day.

 

Beyond delicious coffee cake

 

SERVES 4-6

 

  • 2½ cups granulated sugar
  • 2½ cups chopped nuts of choice
  • 2 tablespoons oats
  • 1 tablespoon cold butter or margarine, minced
  • 2 cups flour
  • 1½ teaspoons baking powder
  • 1 package fresh berries, rinsed and dried (*or other berries)
  • 5 large eggs
  • 2 sticks margarine, room temperature
  • ⅓ cup milk
  • ⅓ teaspoon vanilla extract

 

 

Preheat oven to 325 degrees. Grease bundt pan** well.

Sift ½ cup of the sugar with ½ teaspoon ground cinnamon. Sprinkle the cinnamon sugar in bottom of pan turning pan on all sides to coat bottom and all sides of pan. Sprinkle ½ cup chopped nuts and 2 tablespoons oats over sugar in bottom of pan. Dot with 2 tablespoons cold butter or margarine cut in tiny pieces.

In a large electric mixer bowl, combine remaining 2 cups granulated sugar with the 2 cups flour and 1 ½ teaspoons baking powder and mix well.

Use ½ cup of flour/sugar mixture to toss with nut-berry mixture. Holding a large colander or sieve over the dry ingredients mixer bowl, dump in the floured nut mixture to release the excess flour/sugar back into the original dry ingredients.

In a medium bowl combine berries and remaining 2 cups nuts. *For valentine’s you can substitute halved fresh strawberries for blueberries or use a combination of both.

Return floured nut mixture to medium bowl and set aside.

To the dry ingredient mixer bowl add eggs, margarine, milk and vanilla extract and beat with electric mixer on high for exactly 12 minutes pushing down cake mix from sides once or twice. When mixing is complete, gently fold in (by hand) sugar floured nuts and blueberries. Pour into prepared bundt pan. Bake for 45 minutes to one hour on rack in middle of oven (be sure to check after 45 minutes). Turn hot cake onto buttered cake plate without removing bundt pan for at least 2 minutes. Tap top of pan before removing to loosen cake from pan. Serve immediately (I like to eat my cake warm so I cut it as soon as it hits the plate), or cool thoroughly.

**No bundt pan? Feel free to bake your coffee cake in a well greased deep casserole dish. Top with a crumb topping using the ingredients for the bottom of bundt pan on the top of the cake as follows.

Assemble in a bowl…

  • ½ cup oats with the ½ teaspoon cinnamon,
  • ½ cup brown rather than white sugar,
  • ½ cup chopped nuts and

You can even hold back a few berries to sprinkle over the top.
Toss all topping ingredients except butter until well mixed and sprinkle over top of coffee cake.
Drizzle 2 tablespoons melted butter over top.

Bake as directed. If cake begins to brown too much lay a foil tent over it until finished baking.