Wednesday, October 31, 2007


Just thought I'd share one of my favorite photos of you girls in our matching aprons. This was taken in 12/1999; too long since we've all been together cooking up something yummy in my kitchen. Fun to see our hair styles back then and I'm personally glad for updating my old do. Okay, I fear some may be saying this is a recipe blog...I just have to share related photos...okay? Now I have to also say that some of the Knight men are also awesome cooks - kudos to you men and sorry I don't have a photo of you in our matching beach-vacation aprons. Loves and wishes for a happy day.

2/3 c fresh lemon juice (4 lemons)
4 t lemon peel (hope you all have one of those nifty micro-planers for grating and zesting)
5 eggs
1 c sugar
1/2 c melted butter (you know you can't substitute don't you)

In a microwave safe bowl combine juice, peel, eggs & sugar, beat until smooth. Add butter and microwave on reheat until thickened, stirring often (6-7 minutes approx.) Refrigerate covered. Will last up to 1 week. I was asked once "how do you eat lemon curd". . .
1. with my fingers
2. on angel food cake
3. with English scones
4. in petite tart shells
5. in trifle

Tuesday, October 30, 2007


Hope you don't mind I've posted recipe at both sites. Go here Cinnamon Rolls if you want photos.
There's something about fall, cool weather and baking. Maybe if I make a batch of cinnamon rolls our temperatures will dip out of the 90's. . . worth a try. I've adapted my recipe to make just one 9X13" pan of rolls and use my bread machine. Here we go.
Cinnamon Rolls:
1 1/4 c warm water
1/4 c powdered milk
1/4 c sugar
4 T butter
2 t yeast
1 beaten egg
3 3/4 c flour
1 1/2 t salt
Place all ingredients in bread machine according to your machines directions. This should be a soft dough, may have to add more or less flour to obtain that. Use dough cycle. When complete, roll out on floured surface to approx. 10" X 12". Slather with soft butter, about 1/4 c, spread generously with brown sugar, 2-3 handfuls, and sprinkle generously with cinnamon. Add nuts and/or raisins if you don't have anyone whining over those additions. Such a harsh comment.

Roll up, stretching slightly to keep shape.Slice with sharp knife, about 1" wide will give you about 1 dozen rolls.

Place in greased/sprayed pan.Let raise until doubled in size. I like to preheat oven for just 1 minute. Shut off oven, place pan in warmed oven to raise - 45-55 minutes. Bake in preheated 350* oven about 15-20 minutes until done and browned.

Frosting: Melt 2-3 T butter, add 1 t vanilla, mix and add powered sugar stirring until it looks like this. Very solid and unappealing.
Thin with a little water, beating until of spreading consistency. Now it's smooth and lovely.
Frost, cool as long as you can stand to wait, then eat!!! If they're not bad enough already, spread butter on them and then eat. If cooled completely, warm about 15 seconds in microwave.
Now, if word gets around that you bake cinnamon rolls, your life will never be the same. You have now been forewarned.

Pasta Fagioli

It's still in the 90's here, but I'm cooking up the soups trying to bring on that "Fall Feeling"! Hope you love this as much as we do all year long!!!

1/4 c. olive oil

5 medium carrots, thinly sliced

3 stalks celery, thinly sliced

1 medium onion, chopped

3 cloves garlic, minced

2 (14.5 oz.) cans stewed tomatoes

4 (14.5 oz.) cans chicken broth

2 (15.5 oz.) cans cannellini beans,

rinsed and drained

1 Tbs. sugar

2 tsp. dried Italian seasoning

3/4 tsp. salt

1/2 tsp. pepper

2 cups ditalini or other small pasta (I like small shells)

Grated Parmesan or Romano cheese

Heat the oil in a large pot over medium-high heat. Add carrots, celery and onion; cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Stir in garlic and cook 1 minute.

Add tomatoes, broth, beans, sugar, Italian seasoning if desired, salt and pepper; bring to a boil. Reduce heat and simmer 15 minutes.

While the soup simmers, cook the pasta according to package directions; drain. Just before serving, stir cooked pasta into soup and bring to a boil. Serve with grated cheese, crusty bread and a salad. Makes 8 servings.

Monday, October 29, 2007


I'm glad this Knight has a much more modern and convenient kitchen. Feeling and counting those blessings. Thank's for starting up the KNIGHTS IN THE KITCHEN Dori. This will be one of my very favorites. Also, may I add to the rules please. I personally will always use these abbreviations: T= tablespoon t= teaspoon c= cup. In the "labels for this post" we can all add our own names for ease in finding your much sought after recipes by individuals & the name of the recipe as the post title for quick recall.

October - October Fest - German tradition - Mom's German maiden name Geiss - Hot German Potato Salad. Does this explain my random brain activity??? I thought this would be a good one to share (and was going to do just that at Snickerdoodles) as my maiden post at this site. I've had numerous phone calls requesting this recipe from a certain daughter which also makes this appropriate.


6 potatoes
8 slices bacon
1 c. chopped onion
1 T sugar or honey
3 T flour
1 t salt
3/4 t celery seed
1 c water
3 t vinegar (cider or red wine)

1. peel & quarter potatoes lengthwise
2. bring to boil then simmer potatoes till tender-approx. 15-20 min., drain & slice
3. fry bacon till crisp, remove from pan and drain on paper towels
4. cook onion in bacon drippings till transparent then add: honey, flour, salt, pepper & celery seed; blend well.
5. add water & vinegar and cook till thickened
6. gently stir in potatoes and crumbled bacon.
7. heat through if necessary

Serves 6

Always served this with low-fat kielbasa, green beans and homemade hearty bread - opposed to nonhearty bread :) Mom

The Rules of Fight Club

1st Rule: You do not talk about FIGHT CLUB
2nd Rule: You DO NOT talk about FIGHT CLUB

Okay, this blog isn't that serious, but I've had enough of the recipe exchange e-mails, and since a few of us have talked about creating a recipe blog, I did it!

But there really is a rule. You should only post a recipe if you've made it and you know it's worth it.

So rock on with your bad selves!