Forget Taco Tuesday Today

It's Tuesday. Some clever marketing guru has made "Tuesday" and "Taco Tuesday" synonymous. But I've got another option for you today on Shrove Tuesday. It's International Pancake Day, so why not trade tacos for pancakes?

For Liberal, Kansas, Shrove Tuesday really is International Pancake Day. Pancake Day is a moveable feast with the date is determined by Easter. It's celebrated exactly 47 days before Easter Sunday (April 20 this year).

For 76 years, the women of two communities - Liberal, Kansas, and Olney, England - have raced down the streets of their respective communities, flipping pancakes and running against the clock and each other. The race is always on Shrove Tuesday, the day before Ash Wednesday. It's the only race of its kind in the world.

"Shrove" is not a thing, but a verb. "Shrive" (shrove, shriven) comes from the Old English verb scrfan, "to decree, decree after judgment, impose a penance upon, hear the confession of," according to the dictionary. Shrove Tuesday is a day to reflect, to seek penance and get ready for Lent.

In Olney, the Pancake Race tradition dates back to 1445. Legend has it that a woman was busy making pancakes and using up cooking fats, which were forbidden during Lent at that time. Hearing the church bells ring to announce the Shrove Tuesday service, she grabbed her head scarf and ran to the church, with pancake-filled skillet in hand. In following years, neighbors joined the race to the church. The first to arrive collected a Kiss of Peace from the bell ringer.

Photo from the International Pancake Day Facebook page: Liberal's Billie Warden crosses the finish line in 1950. Billie won the local race with a time of 1:18 but lost to Olney's Florence Callow, who finished in 1:10.4.

 

 

The international race with Liberal began in 1950, when Liberal Jaycee President R.J. Leete saw a photo of the English race in Time magazine and then contacted Olney, challenging their women to race against the women of Liberal.

Racers must still wear a head scarf and apron. Each runner flips her pancake at the starting signal and again as she crosses the finish line to prove she still has her pancake after running the 415-yard course.

Photo from the International Pancake Day Race Facebook page

According to the book, America Celebrates! A Patchwork of Weird & Wonderful Holiday Lore, some superstitions have evolved among Liberal racers:

• It is considered good luck to carry a past winner's skillet in the race or wear a past winner's apron.
• One year, the stack of concrete pancakes marking the starting point of the race was stolen. This was considered a bad omen, but the stack was later returned.
• Although the women practice running 415 yards, it is considered bad luck to run the official race course during the practice sessions.

If you're looking for your own International Pancake Day treat, these Apple Pancakes with Apple Topping are good for breakfast ... or for a breakfast-themed lunch or supper. I combined recipes from two different websites to come up with the cinnamon-infused pancakes topped with a fresh-made apple topping. 

I am not a maple syrup fan. I know that's practically sacrilege to say. But I'm always looking for different options to top pancakes or waffles. The apple topping echoes the cinnamon of the pancakes and teams it with sugar and butter, cooking down the chopped apples and offering a yummy alternative. 

Around here, we are more likely to have pancakes for lunch or supper than we are for breakfast. (However, Randy was glad to gobble up these leftovers for breakfast the next day). 

Tuesday doesn't always have to be Taco Tuesday. Today, why not make Shrove Tuesday a breakfast-for-supper kind of day? You can also use the search engine on the blog to find other tried-and-true pancake recipes from Kim's County Line.

Apple Pancakes

Recipe from Preppy Kitchen

1⅓ cups all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup milk
1 large egg
1 teaspoon vanilla
4 tablespoons butter, melted
1 medium apple, grated (1 cup)

In a large mixing bowl, whisk to combine the flour, baking powder, sugar, salt and cinnamon. In a liquid measuring cup or bowl, whisk to combine the milk, egg and vanilla. Make a well in the flour mixture and add the milk mixture. Add the melted butter. Stir gently to combine (it’s ok if the batter is lumpy and a few streaks of flour remain. Don't overmix.) Gently fold in the grated apple.

 

Heat a griddle or large nonstick skillet over medium-high heat. Grease with nonstick cooking spray or brush evenly with more melted butter.Using a ¼ cup measure, drop the pancake batter onto the griddle or skillet, leaving about 1 inch of space in between each pancake. Reduce the heat to medium.

 

Cook for about 3 minutes, or until golden brown and little bubbles appear all over the top side of the pancake. Flip the pancakes and cook for about 2 more minutes, until golden brown and the centers are cooked through. Repeat with the remaining batter.

 

Serve topped with apple topping (below), maple syrup and/or butter.

 

Apple Topping

From Budget Bytes

2 large apples 

2 tbsp. butter
1/2 tsp. cinnamon
2 tbsp. brown sugar
1 tbsp. water

Peel, remove the core, and dice the apples. Melt butter in a small pot over medium-low heat. Add the diced apples, cinnamon, brown sugar and water to the pot. Stir together and allow the apples to come up to a simmer. Cook the apples for 10-15 minutes, stirring occasionally, until they are tender. Remove the pot from the heat and cover with a lid to keep warm. While the apples are cooking, start on the pancakes. Store leftovers in the refrigerator.

 

 

Thanksgiving Side Dish: Harvest Vegetable and Rice Bowl

I like mashed potatoes and gravy as much as the next person. But if you're looking for an out-of-the-ordinary side dish to add to the Thanksgiving table, Harvest Vegetable and Rice Bowl is a worthy contender.

It features the flavors of fall - butternut squash, Brussels sprouts, tart apples, dried cranberries and pumpkin seeds - combined with wild rice. Then it's topped with a homemade fig and balsamic vinaigrette.

It makes a lot, so it would feed a crowd at your Thanksgiving gathering. Even though it requires several steps, you can do some of the preparation the day before - always important as you figure out the ballet of oven and stovetop timing during the busiest cooking day of the year!

Since I made it before the holiday, we discovered that it's great for leftovers, too. On the first day, I served it with a grilled steak.

For Randy, I just served the harvest bowl as a side dish. For myself, I used less of the steak and served it on top of the salad. (The photos are a little misleading. The top photo is a dinner plate and the photo below is on a smaller luncheon plate.)

We still had plenty of leftovers for additional meals. And it was just as tasty after being refrigerated and rewarmed.

So, if you want to break out of the tried-and-true this Thanksgiving - or add a new element to the old favorites - this Harvest Vegetable and Rice Bowl is just the solution!

Harvest Vegetable and Rice Bowl 

with Fig Balsamic Vinaigrette

Recipe adapted from Iowa Girl Eats

1 cup wild brown rice blend
1 3/4 cups chicken broth (You may use water and chicken bouillon)
3 cups 1-inch cubes of butternut squash (about 1 small squash)
3 tbsp. olive oil, divided
1/8 tsp. each garlic powder, chili powder & cinnamon
Salt & pepper
9 oz. thinly shredded Brussels sprouts
1 large or 2 small tart apples, chopped (I like Jonathan)
3 oz. white Cheddar cheese (or use yellow Cheddar or Swiss)
1/3 cup pumpkin seeds (or sliced almonds)
1/3 cup dried cranberries

Fig Balsamic Vinaigrette
1/2 cup olive oil
1/4 cup balsamic vinegar
1 clove garlic, minced
2 tbsp. fig jam
Salt and pepper

Add rice and chicken broth to a small saucepan then bring to a boil; place a lid on top, then turn heat down to a simmer. Cook for 40 to 50 minutes or until rice is al dente. Set aside to cool slightly. Can be done the day before.

Preheat oven to 400 degrees. Line a half sheet pan with foil (or silpat). Spray with cooking spray if using foil. Add butternut squash cubes, 1 1/2 tablespoons of olive oil, garlic powder, chili powder, cinnamon, salt and pepper. Toss with your fingers to evenly coat. Roast for 15 to 20 minutes or until squash is tender, stirring halfway through. Set aside to cool slightly. This can be done the day ahead.

Meanwhile, line another half sheet pan with foil that's been sprayed with cooking spray. Add shredded Brussels sprouts, remaining oil, salt and pepper. Toss with fingers to evenly coat. Add to oven after stirring the squash mid-way through cooking. Roast both the squash and the Brussels sprouts (in separate pans) for another 8 to 10 minutes until the Brussels sprouts are tender and golden brown.

For the vinaigrette:  Combine ingredients in a bowl or jar with tight-fitting lid. Whisk or shake all ingredients together. (You may need to microwave briefly to loosen the jam.) Taste and add more salt and pepper as needed.

To serve:  In a large bowl, combine cooked rice, squash, Brussels sprouts, apples, cheese, pumpkin seeds and dried cranberries. Drizzle with vinaigrette. Toss to coat and serve. Leftovers are good for 3 to 4 days.

Note:  You may shred the Brussels sprouts in a food processor. Or, larger grocery stores now have shredded Brussels sprouts in bags in the produce section. 

***

Today, I'm linked to Weekend Potluck hosted by these bloggers. Click on the link for recipes for  goodies, main dishes and more from cooks across the country. 

• Served Up With Love ~ Melissa
• The Country Cook~ Brandie
• The Better Baker ~ Marsha
• Sweet Little Bluebird~ Mary
• Mommy’s Kitchen~ Tina

Glazed Apple Cider Streusel Quick Bread

I love a new four-lane highway between Hutchinson and McPherson. For years, those 29 miles inevitably slowed one segment of our trip from home to Manhattan. It never failed that we'd get stuck behind someone who was crawling along, and there was rarely a chance to pass on the heavily-traveled roadway.

However, much as I love that four-lane highway, I have missed stopping at a roadside market at the tiny "spot-in-the-road" town of Medora. To reach the little white shack now, you have to take an exit and quit zooming along at 70 miles an hour. And, let's face it, we don't take the time. Out of sight, out of mind, I suppose.

I used to buy apple cider and apples from that little roadside market. This year, I bought my apple cider at a grocery store. And, as I've said before, I've made sure to stock up on Jonathan apples, two bags at a time, to make sure I can savor those tangy seasonal treats for as long as possible.

I initially bought the cider for a caramel sauce for an apple cake. I knew I could use the leftovers for my own variation of a wassail to serve when I hosted PEO at my house this week. Then I saw a recipe for apple cider muffins and thought they sounded good. But to save time and add my own twists on the recipe, I added a streusel and a glaze with even more apple cider flavor.

It would be a tasty addition to your Thanksgiving snack table or for breakfast on that special day. Your guests will definitely thank you!

I slipped a couple of loaves into decorative fall bags and gave them as thank you gifts this week. If you can still find apple cider during December, this recipe would also be great for gifts from the kitchen, since it makes seven mini loaves! It might be worth grabbing an extra container of apple cider during this fall harvest season and freezing it for apple cider goodness later on!

Glazed Apple Cider Streusel Quick Bread

For the Bread:
1 cup butter, softened
1 cup brown sugar
1/2 cup sugar
2 tsp. pure vanilla extract
4 eggs
4 cups flour
2 tbsp. baking powder
1 tsp. salt
3 tsp. pumpkin pie spice
1/2 cup milk
1 1/2 cups apple cider
2 cups apples, finely diced

For the Streusel:
1/2 cup oatmeal
1/3 cup brown sugar
1/4 cup flour
1/2 tsp. cinnamon
1/4 cup butter

For the Glaze:
1 1/2 cups powdered sugar
1/4 cup butter
2 tbsp. apple cider

Preheat oven to 350 degrees. Prepare mini loaf pans. (For me, this made 7 mini loaves. You could also make larger loaves or muffins, if desired.)

For Streusel: Combine oatmeal, brown sugar, flour and cinnamon, mixing together. Cut in the butter with a pastry blender until evenly distributed. Set aside. 

For Bread: Beat the butter and sugars together until creamy. Add the vanilla and eggs; beat again. Stir together the dry ingredients in a separate bowl. Stir together the milk and the apple cider. Alternate adding dry and wet ingredients to the butter mixture until well combined. Stir in the apples. Pour batter into loaf pans (or muffin tins). Evenly distribute the streusel over the batter. Bake until the bread is done, about 25-30 minutes for mini loaves, depending on your oven. (Bake until a toothpick inserted in the center of the loaf comes out dry.)

Turn out onto cooling racks and cool completely.

Mix glaze ingredients, adding additional powdered sugar or cider to make it the right consistency. Using a piping tube, pipe glaze in a decorative manner. (Or, you can just spread the glaze, if you prefer.)

Note:  I used leftovers from a wassail punch I served at PEO this week for the apple cider. (It had apple cider, cranberry juice, orange juice, lemonade, tea and spices). It worked well.

***

Today, I'm linked to the Weekend Potluck. Check out lots of other recipes from bloggers across the country, including the hosts of Weekend Potluck, just in time for your Thanksgiving meal preparation:

• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• Sweet Little Bluebird~ Mary
• The Country Cook~ Brandie

Apple Sundae Cake with Apple Cider Caramel Sauce

Pumpkin passionless people are put in  a precarious pickle.

Come November, pumpkin takes centerstage on dessert plates far and wide. I, personally, like pumpkin just fine. But one of my sisters is not a fan.

So, when it's my turn to provide the dessert for a November women's group meeting, I buck the trend and turn away from pumpkin. Instead, my PEO sisters and their guests got Apple Sundae Cake with Apple Cider Caramel Sauce this week.

While I like pumpkin, I absolutely love Jonathan apples. Just like the ducks and geese who fly in for a momentary visit to our region each fall, the Jonathan apples return to the produce aisle each autumn. I buy them two bags at a time because you just never know when they will again fly from the store shelves.

I've made this Apple Sundae Cake for years and have always topped it with ice cream and caramel sauce. But this year, I found a new recipe for sauce made with apple cider. It gives it even more fall flavor. I topped the dessert with Blue Bunny's seasonal ice cream, Cinnamon Apple Pie, but you can also choose vanilla, butter brickle, caramel swirl ... you get the idea.

It got good reviews at PEO. Hope it gets good reviews at your table, too!

 

 Apple Sundae Cake

Adapted from the kitchen of Lori Fiscus

5 cups chopped apples (I prefer Jonathan or McIntosh)
1/4 cup sugar
2 tsp. cinnamon
1/2 cup vegetable oil
2 eggs, beaten
1 tsp. vanilla
2 cups flour
1 1/2 cups sugar
2 tsp. baking powder
1 tsp. salt
1 cup chopped pecans
Caramel Sauce (see below)

Heat oven to 350 degrees. Combine chopped apples, 1/4 cup sugar and cinnamon, mixing well. Set aside for 10 minutes. Stir oil, eggs and vanilla into apples, mixing well. Combine dry ingredients in separate bowl, mixing well. Stir in pecans. Add to apple mixture, mixing until well combined. Batter will be stiff.

Spread in lightly greased 13- by 9-inch pan. Bake 45-55 minutes (depending on your oven) or until it tests done.

Serve with ice cream and caramel sauce.

Apple Cider Caramel Sauce

From Cookies and Cups blog

1 cup apple cider
1 cup light brown sugar
1/2 cup salted butter, cut into cubes (room temperature)
1/4 cup heavy cream
1/8 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. vanilla

In a heavy-bottomed cooking pot, heat apple cider over medium heat until it comes to a boil. Continue to boil cider for 12 to 13 minutes or until the liquid is reduced to 1/4 cup, stirring only occasionally.

Add in the sugar, butter, cream, cinnamon and salt and stir until combined. Bring the mixture back to a boil and boil for 2 1/2 minutes. Remove from heat and stir in vanilla.

Allow the sauce to cool slightly before using. (When serving for a ladies' group or holiday gathering, I like to heat up the sauce in a small crock pot.) If you're at a location where you can warm the cake, that's great. But having the warm sauce to spoon over the cake warms each serving - at least, a little bit!

***

Today, I'm linked to Weekend Potluck. Thanks to these hostesses. Check out the recipes that others are sharing:

• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• Sweet Little Bluebird~ Mary

Apple Butter Pie Bars

The year was 1923. In May, a plane flew from New York to San Diego in the first nonstop transcontinental flight. President Warren G. Harding suddenly fell ill while returning from a trip to Alaska and then died on August 2, while in office.  Scientists developed a vaccine for whooping cough. Federal spending was at $3.14 billion, while the unemployment rate was at 2.4 percent. The cost of a first-class stamp was a whopping 2 cents.

And the Stafford United Methodist Women first organized a fundraiser to support church missions.

On Saturday, November 9, the Stafford UMW will celebrate 90 years of fundraisers with its church bazaar. This year's version is from 10 AM to 1 PM in the church basement.

The first fundraisers were banquets, since the church basement was one of the larger places in Stafford. Nobody seems to know when the annual bazaar started, but it's been more than 32 years (since I've been around that long).

It's pretty amazing when you think about it: For 90 years, United Methodist Women (and men these days) have worked together to accomplish a common goal.

One of the long-time traditions is UMW Apple Butter. This version is a sweet and spicy combination of applesauce, sugar, spices and the secret ingredient - red hots. The apple butter you find in the grocery aisles just can't compare.
Apple butter will again be offered for sale on Saturday. So will frozen apple pies, ready for the buyers to bake for their own Thanksgiving or Christmas tables.

Yesterday, I spent all day in my own kitchen making mini loaves of quick breads, snack mixes, and dozens of cookies to sell at our packaged food table. I have another baking day on the calendar this week to make yeast breads. (My back is protesting, so I don't think it will be today!)

When I saw this recipe for Apple Butter Pie Bars, I knew it was the perfect vehicle for Stafford UMW Apple Butter. And it was. (But, if you're not lucky enough to live close enough to get your own jar of our special blend, you can substitute a commercial apple butter).

These bars are the best the first day, when the bottom crust is crisper. But the flavors are wonderful from start to finish, even if you don't use all the bars at once.

If you are in the Stafford vicinity, you are cordially invited to the bazaar on Saturday from 10 to 1. We'll be serving homemade cinnamon rolls and coffeecakes for your morning coffee break (or a break from the first day of pheasant and quail hunting!) And we'll have chicken and noodles, ham & beans and vegetable soup for lunch, along with sandwiches and homemade pie.

Come help us celebrate 90 years of fellowship and fundraising for missions - here at home and beyond!

Apple Butter Pie Bars

Modified from the blog, Crazy for Crust

Crust:
1/2 cup butter, softened
1 1/2 cups flour
1/4 cup sugar
1/2 tsp. salt

Filling:
1 1/2 cups Stafford UMW apple butter (or other cinnamon apple butter)
1/2 cup walnuts, chopped

Topping:
1/2 cup butter, softened
1 cup flour
1/2 cup brown sugar
1/2 cup oatmeal
1 tsp. cinnamon

Preheat oven to 350 degrees. Spray 9- by 13-inch pan with baking spray and set aside.

For crust: Combine dry ingredients, mixing to incorporate. Using a pastry blender, cut in the butter until the mixture is well blended. Press into the bottom of the prepared pan. Bake for 15 minutes.

While the crust is baking, prepare the topping. Combine all dry ingredients, mixing to incorporate. Using the pastry blender, cut in the butter until the mixture forms coarse crumbs.

After the 15 minutes of baking, remove the crust from the oven. Spread the apple butter evenly over the baked layer. Sprinkle with walnuts (or other nuts). Sprinkle the topping evenly over the filling and press gently to compact. Bake for an additional 20 to 25 minutes until topping is golden brown.

Cool completely before removing from pan. Cut into squares.

***

Another favorite recipe using UMW Apple Butter is this coffee cake. You'll want to buy several jars of apple butter to have on hand.  (And, again, if you must, you can use commercial apple butter in this recipe.)

Apple Butter Coffee Cake

***

Today, I'm linked to Wake Up Wednesdays through Wichita blogger Ashley's Kitchen Meets Girl blog. Click on the link to see tons of other tried-and-true recipes.

Autumn Chopped Salad

The calendar is quickly moving into soup weather. I'm all for that. I love homemade soup on a chilly fall day. In fact, I made this season's first pot of Vegetable Beef Soup this past drizzly Monday.

But I also love salads all year 'round. A few weeks ago, Jill told me she'd tried an Autumn Chopped Salad from the blog, Iowa Girl Eats. (Jill's father-in-law, Alan, steered both of us toward this blog awhile back. Good advice!)

I've now made this Autumn Chopped Salad three times, including once as a side dish for a ladies' luncheon, where it got great reviews. The last time I made it, I served it as a main dish salad by adding seasoned grilled steak. Randy is glad to eat salad as long as he gets some protein to go along with it. Even though the original recipe had bacon and it provided good flavor, that's not enough protein to make it a main dish at our Kansas-beef-raising house.

Pears and apples are favorite fruits for the fall. Throw in some dried cranberries, feta cheese and, of course, that bacon, and it's a winning combination. The dressing is a blend of purchased poppy seed dressing and balsamic vinegar. Yummy - no matter the season!

Autumn Chopped Salad with Marinated Steak

Adapted from Iowa Girl Eats blog

6 cups chopped romaine lettuce
3 slices center-cut bacon, cooked crisp and chopped
1 pear, chopped, with skin on
1 apple, chopped, with skin on
1/4 cup peanuts, coarsely chopped
1/4 cup dried cranberries
1/4 cup crumbled feta cheese
1/4 cup Poppy Seed Salad Dressing (more or less)
2 Tablespoons balsamic vinegar (more or less)
Grilled seasoned steak (about 3 ounces per person)

Cook bacon until crisp (I used the microwave.) Cool and chop. Grill seasoned steak to desired doneness. Set aside to rest. 

Combine romaine lettuce, pear, apple, peanuts, dried cranberries, cooled bacon and feta cheese into a very large bowl. In a separate bowl, combine poppy seed dressing and balsamic vinegar to taste. Toss salad dressing with salad, coating well.

For main dish salad, put dressed, chopped salad onto serving plates. Top with sliced grilled steak. Serve immediately.

This generously serves 2 for a main dish salad. As a side, it serves a big crowd.

Notes:

• Even though I'm a vinegar lover, Randy is not. And we both preferred the dressing with only 1 tablespoon of the balsamic. 
• Next time I make it, I might try this homemade dressing, Orange Vinaigrette, which I've used on other main dish salads.
• I've used peanuts every time, but it would be great with walnuts or pecans, too. 

***

Today, I'm linked to Wake Up Wednesdays through Wichita blogger Ashley's Kitchen Meets Girl. Click on the link to see what's cooking.