CLASSIC MACARONI SALAD

 It feels like Spring has arrived in KCMO. I know it hasn't and we will probably have some more cold days before the month is over, but hopefully they will just be cool instead of cold days or nights. But this week the upper 50s and 60s have been really pleasant. And next week they are forecasting 70 for two days.  

That's why when I was looking for a new recipe this one for Classic Macaroni Salad looked just what the days were calling for. I didn't have any fat-free mayo as the makeover recipe called for in the Taste of Home Light & Tasty magazine from the June/July 2005 issue, but that was okay. I use Miracle Whip anyway and they do have a fat-free option but I think it contains high-fructose corn syrup which we try to avoid.

Wayne was surprised at how good it tasted. He was expecting a hot dish when I told him I had made a macaroni salad so a cold salad he was not expecting. It makes 8 servings so I told him I was glad he liked it because we would be eating it for several days.

CLASSIC MACARONI SALAD

2     cups uncooked elbow macaroni

1     cup fat-free mayonnaise (I used regular Miracle Whip)

2     tablespoons sweet pickle relish

Sugar substitute equivalent to 2 teaspoons sugar

3/4   teaspoon ground mustard

1/4   teaspoon salt

1/8   teaspoon pepper

1/2   cup chopped celery

1/3   cup chopped carrots

1/4   cup chopped onion (optional)

1      hard-cooked egg, sliced

Dash paprika

Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.

For dressing:

in a small bowl, combine the mayonnaise, pickle relish, sugar substitute, mustard, salt, and pepper.

In a large bowl combine the macaroni, celery, carrot, and onion if you are using it.

Add dressing and toss gently to coat. (I did the last two things just the opposite. Worked fine.)

Cover bowl with wrap and refrigerate until serving.

Garnish with egg and paprika.

CARAMEL APPLE BREAD

 I'm loving March so far and it doesn't look like it will be changing for awhile. One our weathermen says it looks like we might have a chance of snow one more time this month but only a chance. It probably won't hang around too long.

Yesterday morning I went to the Y and walked 30 minutes against the current in the Lazy River. It felt good to get the exercise. Then after lunch I made this delicious Caramel Apple Bread and took it to our adopted teacher Malinda. She is still doing only virtual learning from her home. She's doing a fantastic job buy know she can't wait to get back in the classroom. Hopefully this fall.

CARAMEL APPLE BREAD

1       cup fat-free plain yogurt

3/4    cup sugar

2       eggs

2       teaspoons vanilla extract

2       cups flour

2       teaspoons baking powder

1/2    teaspoon baking soda

1/2    teaspoon salt

1-1/2 cups chopped peeled tart apples

3/4    cup chopped pecans

     *     *     *

1/4     cup packed brown sugar

2        tablespoons butter

1        tablespoon fat-free milk

Preheat oven to 350 degrees F. Spray a 9 x 5 - inch loaf pan. (You can also use an 8-1/2 x 4-1/2 - inch loaf pan.) 

In a large mixing bowl, beat the yogurt, sugar, eggs, and vanilla til

smooth and creamy.

Combine the flour, baking powder, baking soda, and salt with a whisk in another smaller bowl.

Add to yogurt mixture and

beat until just combined. (Scrape the sides of the bowl.)

Fold in apples and

pecans.

Pour into pan and bake for 45 - 55 minutes. Center should spring back when lightly pressed with fingertips.

Cool for 10 minutes before removing from pan to a wire rack.

In a small saucepan,

bring the brown sugar, butter, and milk to a boil,

stirring constantly.

Cover and cook for 1 minutes.

Remove lid and stir to cool slightly.

(5 minutes)

Spread over cooled bread. Let stand 15 minutes before cutting. Wrap in foil.

MAKEOVER PINEAPPLE NUT CAKE

 The sun was shining in the windows of the back porch so I decided it was good use of my afternoon to do some rearranging and cleaning. I was also moving a outdoor plant rack that I had moved into the dining room out to the back porch and move one of racks I had on the back porch back outside. On one of the racks I had a stack of magazines I need to go through to see if there are any recipes I want to try. 

After I was done, I picked up the top magazine Taste of Home - Healthy Cooking, April/May 2008. On page nine (I had already dog eared the page) was a yummy picture and the recipe for this Makeover Pineapple Nut Cake. It looked fast and easy so I knew I had found what I was going to make and take to Hillcrest Thrift Shop for the volunteers yesterday. 

It was just as fast and easy as I thought it would be and just as delicious as the picture looked. By the time I got through cleaning there were only 3 pieces left. Word got around among the volunteers. One made a point of telling me I had brought a "winner". 

 MAKEOVER PINEAPPLE NUT CAKE

2       cup flour

1/2    cup sugar

1/2    cup sugar blend for baking

2       teaspoons baking soda

2       eggs, beaten

1       can (20 ounces) unsweetened crushed pineapple, undrained

1/2    cup chopped pecans or walnuts

FROSTING:

1       package (8 ounces) reduced - fat cream cheese

2       tablespoons butter, softened

1-1/2 cups powdered sugar, sifted

1       teaspoon vanilla extract (I use clear vanilla extract so the frosting is white.)

Preheat oven to 350 degrees F. Spray a 9 x 13 - inch baking pan. Set aside.

In a large bowl, combine the flour, sugar, sugar blend, and baking soda with a whisk.

Combine eggs and pineapple in a smaller bowl and stir into dry ingredients just until moistened.

Fold in nuts.

Spread in pan and bake 32 - 38 minutes or until a toothpick inserted near the center comes out clean.

(I just press lightly in the center of the pan. Cake should spring back.)

Cool completely on a wire rack.

For frosting: in a large mixing bowl, beat cream cheese and butter until fluffy.

Add powdered sugar and vanilla; beat until smooth.

Frost cake. 

Cover and store in the refrigerator. 

BACON QUICHE

 Every Saturday in 2021 we have had something special for breakfast until this past Saturday. I had a good reason and made up for it by having a special breakfast yesterday. Saturday morning we drove Friend Fran 120 miles to get her first COVID-19 vaccine shot.

Since I knew I wouldn't have time to make anything before we left to pick her up, I actually hadn't picked out something to make. I do have my list of possibilities so it didn't take me long Saturday night to chose something. 

I admit we were a little tired Saturday night because we had driven 80 miles to get our second shot on Friday. I am so glad we are done with ours and counting the days until two weeks pass. We were especially glad that Fran finally got an appointment because she was signed up just about everywhere possible but hadn't gotten called or emailed to schedule an appointment until last week. We will be taking her back in three weeks and then she will have two weeks to wait. Everyone in the canasta group has gotten at least the first shot and two of us are done. Looks like we will be able to start getting together to play sometime in April.

I decided to make this quiche and it was my first one to make. The recipe came from The Stacked Arms, a B & B in Wiscasset, Maine. I had all of the ingredients except the evaporated milk, but while I cooked 15 (it only calls for 12, but I cooked 15) slices of bacon, Wayne went to the store and got me some.

Since I have never made one before I didn't question baking it at 300 degrees F for 25 to 30 minutes. But after 25 minutes, my quiche was no well close to being done. 

I googled quiches to see if I could find some videos to see what they looked like when they were taken from the oven. The first thing I noticed was the temperature they were baked at -- all either 350 or 375. Some were even baked for 45 minutes. I ended up increasing the temperature to 375 in the oven but didn't set the timer so I can't say exactly how long it baked. 

I am changing the recipe to reflect the average temperature and baking time for the ones I found online. I would strongly urge you to watch it closely toward the end so that you don't overbake it. I also should have used a 10 - inch pie crust. I couldn't get all of the mixture in my deep-dish 9 - inch crust. 

It turned out great and I even took a piece over to Fran for her lunch and to apologize for tiring her out the day before. She sent me a text later telling me she had had a delicious lunch!!

BACON QUICHE

5       eggs

2       cups evaporated milk

3/4    teaspoon salt (We decided I could omit the salt the next time.)

Dash nutmeg

Pinch sugar

Dash cayenne pepper (I used paprika and used twice as much - 2 dashes)

Dash black pepper

     *     *     *

12       strips bacon, crisply fried

Large unbaked pie shell (10 - inch at least)

1-1/3  cups grated Cheddar cheese

Preheat oven to 350 degrees F. 

Beat the eggs -

add the milk and seasonings and beat together.

Crumble the bacon and add to mixture.

Carefully pour into pie shell.

Sprinkle the cheese on top.

Because my pie crust wasn't big enough, I placed the quiche on a cookie sheet incase it spilled over as it baked.

Bake 30 to 45 minutes or until the quiche has puffed and browned.

Allow 15 minutes for cooling. 

I have these 3 darling little measuring spoons for dash, pinch, and smidgen. If you ever see them and don't have them, I would highly recommend buying them.