Mom's Kitchen

There is no room in the house that reminds me more of when I was a kid than the kitchen. The memories of the incredible foods that were prepared there flood back to me as I read Mom's handwritten recipes. In some cases I think I can even detect the fragrance of the food as it was prepared. Let your imagination go back to your childhood and relive the fragrances of great cooking with me. Here is my first offering from Mom's kitchen "drawer".

Blarney Rocks

This is a cake that you cut into pieces and drench in frosting then roll in crushed peanuts. No kidding. This is a GREAT snack or dessert (if you can wait).

Enlarge Photo

4 eggs
2 cups sugar
1 1/2 cups flour
1 teaspoons vanilla

1/2 cup corn starch
1 cup boiling water
3 teaspoons baking powder

Mix all the ingredients together and pour into a rather large pan. When baked, cut into squares and put frosting on all sides. (actually, just dip each piece into rather thin frosting) Roll cake in crushed peanuts to coat all sides. Place on waxed paper and allow to set up. (again, if you can wait)

A note here about the recipes. These are from the handwritten cards that my mom kept in a box. Most of them don't have ALL the detail that a "modern day" recipe has. The size of the pan, the temp. of the oven and the recipe for the frosting are all up to the baker and their experience. I had to experiment a bit to make this thing work for me. Try an oven temp of 350° in a 9"x13" pan. Bake until the old toothpick comes out clean. The frosting is just powdered sugar, a little butter, milk, and vanilla mixed to form a rather thin (like heavy cream) glaze. The peanuts can be with or without salt depending on your taste. The salted peanuts bring out the flavor best. This is a messy operation but well worth the time and effort. Enjoy.

Click ENLARGE for mouth watering pictures of the real thing in our kitchen..

BLINA

This is a recipe for the greatest pancakes ever. Of course this opinion was established long ago as a kid and has not changed to this day. Many cultures have a pancake similar to this with a name that goes with it. This one comes from the old Russian-German folks that used good old basic ingredients that most kitchens had on hand. This pancake was a special Sunday supper for me.

Blina is a thin, large pancake served with butter and syrup, fried apples, cinnamon sugar, or powdered sugar. The pancake can be rolled like a dinner crepe or in a triangle like crepes suzette.

Preparation is easiest with a skillet (especially a cast iron one) rather than an electric griddle. The pan should be well greased between each pancake.

4 cups flour
1 teaspoon salt
1/4 cup sugar
1 cake yeast
water
4 eggs
1/2 teaspoon baking soda
2 cups milk
oil or shortening

Dissolve yeast in cup of warm water; add to flour, salt and sugar. Add enough water to make a stiff batter. Let rest for an hour or overnight (overnight is better)

Beat eggs and soda into batter. Heat milk to boiling point. Beat into batter.

Heat skillet and add oil for each Blina.

Pour two large spoonfuls of batter and spread evenly by tilting the pan. Fry on both sides until golden brown.

Serve with butter and syrup, roll up and eat while hot.

Makes about 20 Blina.

Man, I think I need to get to the kitchen and start me some Blina now! Enjoy!

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