Life is mostly froth and bubble,
Two things stand like stone,
Kindness in another's trouble,
Courage in your own.
~Adam Lindsay Gordon
This section will contain recipes and inspirational thoughts to help Mothers achieve the best for themselves and their families.
© Faith of the Fathers, 2005-2018. All rights reserved.
Tuesday, February 20, 2007
Shrove Tuesday-Pancakes
Ingredients
For the pancake mixture:
110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
To serve:
caster sugar
lemon juice
lemon wedges
Cooking Tip
Some people, like myself may prefer to spread their pancake with different flavoured jams or maple syrup. The choice is yours.
Directions
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl anduse it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
To serve, spinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.
Or spread with jam and roll it (like a tortilla).
Enjoy!
Source
Delia Smith
Shrove Tuesday-A History
The last three days before the beginning of Lent is known as Shrovetide. The old names for these days were:
Quinquagesima Sunday
Shrove Sunday
Pancake Day - Shrove Tuesday
The day on which all fats and cream had to be used up.
Shrovetide was celebrated with games, sports, dancing and other revelries. There were feasts to use up the food that could not be eaten during the Lenten fast. Football was played in the streets and Nickanan Night (as Shrove Monday evening was called in Cornwall) was a time for boys to run riot in the villages: hiding gates, taking off door knockers, and making off with anything that householders had forgotten to lock away.
Shrove Tuesday always falls 47 days before to Easter Sunday, so the date varies from year to year and falls between February 3 and March 9.
Where does the word Shrove come from?
The name Shrove comes from the old word "shrive" which means to confess. On Shrove Tuesday, in the Middle Ages, people used to confess their sins so that they were forgiven before the season of Lent began.
Shrove Tuesday a time for celebrations
Shrove Tuesday is a day of celebration as well as penitence, because it's the last day before Lent.
Lent is a time of abstinence, of giving things up. So Shrove Tuesday is the last chance to indulge yourself, and to use up the foods that aren't allowed in Lent. Pancakes are eaten on this day because they contain fat, butter and eggs which were forbidden during Lent.
Saturday, February 10, 2007
Inspirational Humour
I'm trying to find myself. If I should return before I get back, please ask me to wait.
Shepherds Pie With Mushroom
Ingredients
1 pound ground beef
1 can cream of mushroom soup
1 can mixed vegetables
8 cups homemade mashed potatoes
1 cup cheddar cheese, shredded
1 small onion, chopped
1 tablespoon garlic salt
Directions:
Brown Ground Beef and add onion, cook until onion is transparent. Add soup, veggies and garlic and mix, pour into a oblong baking dish. Spread mashed potatoes on top and sprinkle with cheese. Bake at 350 degrees for 30 minutes.
Enjoy!
Friday, February 02, 2007
Inspirational Thought
In everyone's life, at some time, our inner fire goes out. It is then burst into flame by an encounter with another human being. We should all be thankful for those people who rekindle the inner spirit.
~Albert Schweitzer
Sour Cream Coffee Cake
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts (optional)
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup
Directions
Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs one at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel-side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
Source
Ina Garten
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