Author: Gail

A Yellow Tulip Smile 

The Tulip Bed

“The May sun—whom
all things imitate—
that glues small leaves to
the wooden trees
shone from the sky
through blue gauze clouds
upon the ground. 
Under the leafy trees
where the suburban streets
lay crossed,
with houses on each corner,
tangled shadows had begun
to join
the roadway and the lawns. 
With excellent precision
the tulip bed
inside the iron fence
upreared its gaudy
yellow, white, and red,
rimmed round with grass,
reposedly.”
~ William Carlos Williams

Eating My Way Through the Alphabet; Letter O

What’s Cooking in Gail’s Kitchen? Orange, Pineapple, Banana Ice Cream!  And, before you ask…..No, you do not need an ice cream maker. What I love the most about this refreshing recipe is that any fresh fruit can be used for a mélange of flavor choices, depending on the season.

ORANGE-PINEAPPLE-BANANA ICE CREAM

Ingredients:
1/3 cup mandarin oranges, frozen
1/3 cup pineapple chunks, frozen
1 banana, frozen
1/4 cup powdered sugar 
1/2 cup heavy cream, very icy cold
Directions:
Combine the frozen fruit and sugar in a food processor or blender. Process on “Pulse” until the fruit is roughly chopped. With the processor running, slowly add the heavy cream until fully mixed. Transfer fruit ice cream to a plastic storage container with lid. Place in the freezer for 2-3 hours or until firm. To serve, use a melon ball scoop to form bite-size portions. Garnish with dried fruit and shredded coconut. 

Eating My Way Through the Alphabet; Letter N

What’s Cooking in Gail’s Kitchen?  Neiman-Marcus Cake!  Repeat after me, “Butter is my friend. Butter is my new best friend.” One bite of these sweet cream butter bars and you’ll swear they came from a French bakery. Look no further than the Neufchâtel cheese filling for confirmation. I always serve this cake with fresh fruit for the ultimate pâtisserie experience. 

NEIMAN MARCUS CAKE
Ingredients:
1 lb. box of yellow cake mix
3 eggs
1/2 cup butter, melted
1 lb. powdered sugar
8 oz. bar of Neufchâtel cheese
1 teaspoon almond extract
3/4 cup sliced almonds
Directions:
Preheat oven to 325°. Stir cake mix, melted butter, and one egg. Press into the bottom of a greased and floured 9 x 13 glass dish.  Mix powdered sugar, 2 eggs, almond extract, and softened Neufchâtel cheese until smooth. Pour over top of cake mix. Sprinkle sliced almonds on top. Bake 50-60 minutes. Cool. Cut into squares and serve with fresh strawberries. 

The Hopeful Romantic Hyacinth

HYACINTH 

by Edna St. Vincent Millay

“I am in love with him
To whom a hyacinth is dearer
Than I shall ever be dear. 
On nights when the field-mice
Are abroad, he cannot sleep. 
He hears their narrow teeth 
At the bulbs of his hyacinths. 
But the gnawing at my heart…
He does not hear.”

Stripy, the Green-Eyed Lady

The Cat

“You get a wife, you get a house,
Eventually you get a mouse. 
You get some words regarding mice,
You get a kitty in a trice. 
By two a.m. or thereabouts,
The mouse is in, the cat is out. 
It dawns upon you, in your cot,
The mouse is silent, the cat is not. 
Instead of kitty, says your spouse,
You should have got another mouse.”
~ Ogden Nash

Eating My Way Through the Alphabet; Letter M

What’s Cooking in Gail’s Kitchen?  Mexican Spiced Brownies!  Olé!  If you’re as crazy about adding a “kick” to your palate, look no further. (And if you’re not, the recipe can be modified.)  The wild ride adrenaline rush you get from chili peppers can be addictive.  I like the fact that your immune system can get a boost.  The color of red chili peppers signals its high content of beta-carotene or pro-vitamin A. Combine the chili with dark chocolate and there you have it…..permission to eat brownies!

MEXICAN SPICED BROWNIES
Ingredients:
1/2 cup flour
1/3 cup cocoa powder
1/3 cup butter, melted
1 cup granulated sugar
2 eggs
1 teaspoon Mexican vanilla extract
1/2 teaspoon crushed red pepper flakes (or a smidgen of cayenne pepper)
1/8 teaspoon cinnamon powder
Preheat oven to 350°. Melt the butter and add to the sugar.  Stir until blended.  Add the eggs, vanilla, red pepper flakes, and cinnamon powder to the sugar mixture. Mix well. Slowly add the flour and cocoa powder.  Stir until smooth.  Pour into a greased 9 x 9 pan.  Bake for 20-25 minutes until toothpick comes out clean. Remove from oven and cool slightly.
***For regular brownies, omit crushed red pepper flakes, cayenne pepper, and cinnamon. 
Chocolate Icing:
1 1/2 cups powdered sugar
1 heaping tablespoon cocoa powder
2 tablespoons butter, softened 
1 teaspoon Mexican vanilla extract
2 tablespoons warm milk
Gently mix butter, powdered sugar, cocoa powder until smooth.  Stir in vanilla extract and milk until frosting is of spreading consistency. Spread evenly on cooled brownies. Sprinkle top with semi-sweet mini chocolate morsels.

Magnolias Are Petal Pink Perfection 

What beauty and magnificence has spread across the Indiana countryside. When the magnolia buds first appear, their cone-shape is quite appealing to wild animals. Sometimes the lower branches show evidence of being nibbled upon. As soon as the sweet flowers appear, the entire tree is a vision of crinoline resembling the hooped petticoat of a Southern belle. The petal pink flowers often mark the beginning of Summer. Without a doubt, magnolias are a symbol of perseverance!

Eating My Way Through the Alphabet; Letter L

Letter L – What’s Cooking in Gail’s Kitchen? Lemon Citrus Cookies. With the arrival of Springtime comes the refreshing citrus flavor of this season’s lemons. Even if you’re not a fan, think about the benefits to your immune system. And then have another cookie…..or two. 

LEMON CITRUS COOKIES 

Ingredients:
1 cup butter, softened 
1 1/2 cups sugar
1 egg
1 teaspoon lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
2 1/4 cups flour
Directions:
Preheat oven to 350°. In a large bowl, cream butter and sugar together. Add egg and beat well. Add lemon juice, lemon zest, and vanilla extract. When blended, add salt, baking powder, and flour. Mix together into dough. Roll cookies into 1-inch balls and place 2 inches apart on greased cookie sheet. Bake for 8-10 minutes or until lightly golden on the edges of the cookies.

Lemon Icing:
3 cups sifted powdered sugar
1/3 cup butter, softened 
1 1/2 teaspoons lemon extract
2 tablespoons milk
In a large bowl, beat butter and powdered sugar with electric mixer until light and fluffy. Stir in lemon extract and milk; beat until frosting is smooth and of spreading consistency. Stir in 1/2 teaspoon grated lemon peel. 
Spread evenly on cooled cookies; top with yellow sprinkles. 

    Eating My Way Through the Alphabet; Letter K

    What’s Cooking in Gail’s Kitchen? Kona Coffee Molten Cake! A couple months ago, Gerald and I spent some time on the tropical island of Kauai. While there we sipped on freshly brewed coffee uniquely grown in the Hawaiian Islands. The taste is so richly smooth and delicious, I had to blend its flavor with dark chocolate. Each recipe is one serving, unless you share a bite. “Friends are the spice God adds to the cake of life!”

    KONA COFFEE MOLTEN CAKE
    Ingredients:
    1/4 cup all-purpose flour
    2 tablespoons Dutch chocolate powder 
    1/4 teaspoon baking powder 
    2 tablespoons granulated sugar
    1/8 teaspoon sea salt
    1/4 cup plus 1 tablespoon milk
    2 tablespoons vegetable oil
    1 tablespoon Kona brewed coffee*
    1 tablespoon creamy peanut butter**
    Instructions:
    Mix dry ingredients together in medium bowl. Add milk, oil, and coffee to the dry ingredients. Stir until smooth. 
    Pour batter into a tall microwave-safe mug. Make sure there is room at the top for the cake to rise. Drop the tablespoon of peanut butter in the center of the batter. Do not blend in. Bake in microwave on high for 1 minute. If it is not done, cook in additional 10-second intervals until done. Remove from microwave. BE CAREFUL. Enjoy the warm molten cake topped with a dollop of whipped cream. 
    *Any strong brewed coffee may be used. If you omit the coffee, substitute 1/4 teaspoon vanilla extract. 
    **The creamy peanut butter may be omitted or substituted with a hazelnut spread or marshmallow creme.