Archive for the ‘cook it’ Category

Here in Utah, there are few dishes that are more mocked… and secretly loved, than Funeral Potatoes.  I think they had some other name once upon a time, since I doubt anyone creates a dish, then names it anything so Debbie Downer as Funeral Potatoes.

When someone dies, it is a tradition that after the funeral and graveside services, the family returns for a meal made and served by the women of the neighborhood.  Since Funeral Potatoes are delicious and so easy to make for a large crowd, they became a staple at large gatherings and potlucks.  And I think someone noticed along the way that there was rarely a funeral without this potato casserole… so Funeral Potatoes they became.

They were also a staple at my large family parties when I was a kid.  One of my aunties (or another) could be counted on to bring Funeral Potatoes.  I loved them as a kid and I still think they are deliciously awesome now.  They are good old comfort food.

If you are a foodie… you may want to skip my post today.  This dish contains Cream of Chicken Soup (or Mushroom if you prefer vegetarian) and Corn Flakes.

Start with hashbrown potatoes.  You can bake and cool russet potatoes, then grate them.  Or you do what I did, and buy preshedded hashbrown potatoes.  Buy the kind that are not browned.

I was making four times the recipe last week.  A wiser person would have made it in smaller batches, but I quadrupled the recipe in one LARGE bowl. At 2 pounds of potatoes per batch for a whopping 8 pounds of potatoes,  it was a great workout for my biceps.

Here is the other reason this dish tastes good- 2 cups of cheddar cheese.  I prefer sharp.  If that looks like more than 2 cups, it’s because it’s 8 cups!  That’s quadruple for you.

Since I was making such a big batch, I forgot to take a picture of the “sauce” ingredients together in a bowl.  I was also crying my eyes out over my very strong grated onions.

In a separate bowl, add 1 can of Cream of Chicken soup, 1 pint of sour cream (I never said this is low fat!), 1/2 cup of grated yellow onion, 2 teaspoons salt and 1 teaspoon black pepper.  Stir ingredients together until well combined.

Fold into the potato and cheese mixture, until well combined.

Place 1 -1/2 cups of cornflakes in a bag and crush them with a mallet or rolling pin.  I tend to like the no name brands of cornflakes better, since they are more crunchy.

Pour 1/2 cup (1 stick) of melted butter over the cornflakes and stir well.

Press the potato mixture evenly in a greased 9 x 13 casserole dish.  Top with cornflake mixture and spread out evenly.

Bake at 350 for 1 hour to 1 hour 15 minutes.

These potatoes are best served warm, but can be served at room temperature.  They are crunchy, cheesy and delicious.  You can choose to leave off the cornflake top, but I love the added texture and crunch.

Don’t wait for a funeral to try these yummy, crowd pleasing potatoes.  If you take them to a potluck, you don’t even need to mention their name ; ).

Here’s the recipe:

Funeral Potatoes

2 pounds hashbrown potatoes (unbrowned)

2 cups grated cheddar cheese

1 pint sour cream

1 can Cream of Chicken Soup (Cream of Mushroom soup can be substituted for a vegetarian option)

1/2 cup grated yellow onion (or minced very fine)

2 teaspoons salt

1 teaspoon black pepper

1-1/2 cup crumbled corn flakes

1/2 cup (1 stick) melted butter

Preheat oven to 350 degrees.  In a small bowl combine cornflakes and butter.  In a separate bowl combine other ingredients.  Press into a greased 9 x 13 pan.  Top with cornflake mixture.  Bake at 350 degrees for 1 hour to 1 hour 15 minutes.

This time of year the days are crisp and cool just like apples being harvested here in Alpine.

Have you ever walked through an apple orchard in the fall?  I did last week.  It smelled like ripe apples.  The light was soft and the air was so peaceful, I thought this is what my heaven must be like.

This apple cake recipe is quick and easy and tastes just like the season.  The caramel sauce drizzled over the top takes it from good to great.

Start by coring 4 of your favorite apples- any variety suitable for baking.

Today I’m using golden delicious.  Golden Delicious were NOT my favorite apple for a long time.  I had only ever had mushy old ones from the grocery store.  But Rachel from S&R Fruit, my favorite local fruit farmers, talked me into trying one just picked from the tree, an me-oh-my, they went right to the top of my list- right along side with Honey Crisp.

There is no need to peel.  Yeah!

Grate the apples.

In a large mixing bowl with a hand mixer, or in a stand mixer, cream butter and sugar.  Add eggs one at a time.  Add in the apples.  When you add the apples, the mixture looks a bit curdled, but it’s all good.

In a separate bowl, sift together the flour, soda, salt, cinnamon and nutmeg.

Add half the flour mixture and stir until just combined.  I do this part by hand to avoid over-mixing.  Add the second half of the flour and stir until just combined.

Grease a 9 x 13 pan.  More and more lately, I’ve been going old school and buttering or greasing my pans with a paper towel and butter or Crisco, rather than with cooking spray.  Grease which ever way you prefer.

Spread the mixture out evenly in your pan and bake in a 350 degree oven for about 40 minutes, until a toothpick, inserted in the center, comes out clean.

I love this cake best served warm… but room temperature works too.

But whatever you do, don’t serve it without the caramel sauce….

In a medium sauce pan add 1 cup of brown sugar, 1 stick of butter (1/2 cup), 1/2 cup of heavy cream, and a dash of salt.

Stir over medium heat until butter is melted, and the sugar is dissolved.

Remove from the heat and add vanilla.

Pour over your cake and serve with whipped cream (my favorite) or vanilla ice cream (super good to0).

I hope you love this slice of autumn as much as I do.

I had caramel apple cake for breakfast today, and I don’t feel one bit guilty about it.

Here is the recipe:

Apple Cake with Caramel Sauce

2 cups sugar

1/2 cup softened butter

2 eggs

4 large apples, cored and grated

2 cups all-purpose flour

1 teaspoon soda

1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon nutmeg

1 cup chopped nuts (optional- I leave them out)

Cream together sugar and butter.  Add eggs one at time.  Add grated apples.  Sift together flour, soda, salt, cinnamon, and nutmeg.  Add in half of flour mixture stir in until incorporated, add second half and still until just mixed. (I stir in the flour by hand to avoid over-mixing.)

Pour into a greased 9 x 13 baking dish.  Bake at 350 degrees for 40 minutes or until cake tester comes out clean. (less if you bake convection)

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For the caramel sauce:

1 cup brown sugar

1/2 cup butter

1/2 cup cream

dash of salt

1- 1/2 teaspoons vanilla

In a saucepan over medium heat, stirring constantly, heat sugar, butter, cream and salt until sugar is dissolved and butter is melted.  Remove from heat and add vanilla.  Serve warm over cake.

Serve cake with whipped cream or vanilla ice cream.