Chicken Fried Chicken

Many of you may have heard of Chicken Fried Steak, but how about Chicken Fried Chicken?

Deluxe dinner chez Musselman tonight!

Creme Brulee AND Oatmeal Cookies

Tonight Bob really upped the ante and made two desserts. Creme Brulee and Oatmeal Cookies. But he didn't just make one batch of oatmeal cookies, because with six children, everyone has their own preferences. So, for Joey, he made oatmeal raisin, for John, Will, Mary and Kate he made oatmeal chocolate chip and for me, he made oatmeal pecan. Yum!

Vanishing Oatmeal Raisin Cookies

Ingredients

• 1/2  cup (1 stick) plus 6 tablespoons butter, softened
• 3/4  cup firmly packed brown sugar
• 1/2  cup granulated sugar
• 2  eggs
• 1  teaspoon vanilla
• 1-1/2  cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon ground cinnamon
• 1/2  teaspoon salt (optional)
• 3  cups Quaker® Oats (quick or old fashioned, uncooked)
• 1  cup raisins

Preparation

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

• Prep Time: 20 min
• Cook Time Time: 08 min   
•  Recipe from  http://www.quakeroats.com/cooking-and-recipes/content/recipes/recipe-detail.aspx?recipeId=474

Bob's Chocolate Cream Pie

About a month ago, Bob and I started doing a parenting segment on the radio. It was during Lent, and the host, Pete O'shea had given up chocolate. So, waiting until after Easter, Bob made Pete his favorite pie.

Tune in Wednesday nights at 6:14 for Julie and 6:44 for Bob on WTIS AM 1110 St. Petersburg, FL for parenting (and pie) tips!

Lenten Fish Fries and Corn Fritters

Bob has been frying fish for all the Fridays in Lent at St. Raphael Catholic Church. Tonight he went all out and made up some corn fritters as well.

Musselmans' Homemade Applesause

peel and core apples

People always ask us if we are related to Musselman brand applesauce, and we are not. But how fun is this, when the Musselmans make their own applesauce?


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HOMEMADE (BOB MUSSELMAN) APPLESAUCE
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from www.cooks.com
 4 lg. apples
 Pan (with lid)
 Knife
 3/4 c. water
 1/4 c. sugar (white or brown)
 Several shakes cinnamon

cut and put in pot

cook 15-20 minutes

Done and Yum!

Cut apples in small pieces and take out the middle. Put the
cut up apples into a pan with 1/4 cup sugar and a few shakes
of cinnamon and the water. Cover the pan with the lid and
cook at medium heat for 15 to 20 minutes then let the
apples, cool and mash the apples with fork or potato masher.

As  a kid my mom made applesauce. I remember doing so at my grandparents house on 42 West Siebenthaler in Dayton, OH.  I had to get in touch with my aunts and uncle for details.

Uncle Mark Mergler from VA writies:

 "We used a Folly Food Mill.  The apples were cored and cut into quarters, stems and seeds removed, and placed into a large pot with a minimum of water; "to see but not to cover".  The water and apples were set to a slow boil until softened and let to cool somewhat.  Then placed into the mill.  The mill was placed over a large glass mixing bowl, the crank was turned and sauce came out the bottom.  Add whatever sugar or spices you want.  It was good either warm or cold.  I liked the skins that remained in the food mill.  This is much better apple sauce than comes from the super market. And you know what's in it. I have Folly and your question prompts me to get it out and use it."

Auntie Martha Gardner from MI writes: "Tool was called a Foley Food Mill. When I make applesauce - I mash in ripe bananas (no sugar added) and plenty of cinnamon and leave it really chunky with skins."

Aunt Ann who lives in OH (and who is slow to respond because her computer is still on dial up-haha) reports:

Yes, it is called a Foley Food Mill. The nice thing about it is that you don’t have to peel the apples before cooking; they are kept back by the food mill, when you grind the cooked apples. Actually, the most important part is that you use the King of Applesauce apples for this and that is Transparent apples. You probably will not find them at the store. They will likely be at a farmer’s market etc. They really are the best for applesauce, combining sweet & tart in the correct combination. We bought a Foley Food Mill when we were first married & when I can get some Transparent apples, I make us a batch. Sibs-if you remember that apple tree in the back yard-the one that never “ripened”- that was a Transparent. They stay green colored, even when mature. Not too much water, a pinch of salt & that’s it. Cinnamon to taste when you eat.

Have a great spring


Aunt Sarah from OH writes: 

We have 4 different apple "sticks" planted in the yard. We decided to grow as much of our food as possible in the yard because of the high amounts of chemicals used the ones  which are sold at the grocery. Thanks for the timely reminder!

Lenten Pretzels

This weekend Bob made a big bunch of dough. We had pizza and rolls and pretzels. Pretzels are a great food for Lent.  

roll out the dough and make them into pretzel shape

Boil them in water with baking soda

From www.CatholicCulture.org: The pretzel has a deep spiritual meaning for Lent. In fact, it was the ancient Christian Lenten bread as far back as the fourth century. In the old Roman Empire, the faithful kept a very strict fast all through Lent: no milk, no butter, no cheese, no eggs, no cream and no meat. They made small breads of water, flour and salt, to remind themselves that Lent was a time of prayer. They shaped these breads in the form of crossed arms for in those days they crossed their arms over the breast while praying. Therefore they called the breads "little arms" (bracellae). From this Latin word, the Germanic people later coined the term "pretzel."

Bake them and enjoy!

We dipped them in hot mustard as a spicy treat.   For a great recipe for Soft Pretzels, click HERE.

Eggs Goldenrod, St. Patrick's Day style

As a Kavanaugh, I have always loved celebrating the Feast of St. Patrick and my Irish heritage. Our second son John was born on St. Patrick's Day 18 years ago! In the nursery on the day he was born, the nurses put a little green knitted cap on him-emerald green. He has always had a "green" birthday and this year is no exception.

Eggs Goldenrod is one of our family's favorite breakfast foods. So today, with a little food coloring, it is Green Eggs Goldenrod!

First, hard boil at least 4 eggs. 

Eggs goldenrod starts off with a white sauce. 2 T butter and 2 T flour. Melt in a pan on the stove. Once melted, add a little salt and a cup of milk. Heat on medium until thick and bubbly, stirring often.  Add in the hard boiled eggs, chopped up. We usually add some shredded cheddar cheese too. 

For a Musselman size family of 7 or 8 double or even triple the recipe. If you make too much, it keeps well a day in the fridge and warms up easy in the microwave.

On St Patty's day, add green food coloring. 

Spoon over toast for a yummy breakfast!