Yum-Yums

There was always a Tupperware container full of yum-yums on the kitchen table during the summer days I spent at Nonna and Grandpa's.  At least that's how I remember it.  The harvest orange container with a white lit constantly beckoned.  I ate my fair share of yum-yums growing up, but this is the first time I have made them myself.

I helped Grandpa make them once or twice, I remember him telling me to get every last bit of peanut butter out of the jar.  He warned that Nonna would bring him the jar from the trash if it failed to meet her standards.  Waste not want not, I suppose.  I made sure to take a rubber spatula to my peanut better jar; Grandpa's point was not lost on me.

There is no baking involved in preparing the yum-yums, but the stove top or microwave needs to be utilized.  I opted to melt everything on the stove, and the process is relatively quick and quite simple.  In no time at all, I was spreading the chocolate butterscotch blend over the rice crispy mixture, and into the refrigerator it went.

The next day the yum-yums were ready to cut, but not before I took the giant 10x15 yum-yum to show the kids and pretend to eat it.  The tip to twist the pan to free the solid mass is definitely one to utilize.  I then cut the brick of chocolaty peanut buttery goodness into 1 inch squares.  Next time, I may let the mixture come to room temperature a bit because the chocolate cracked a little as I was cutting the squares.

These little delights hold true to their name, yum yum!  The soft chocolate layer leading to the peanut butter crunch of the crispy rice bottom is a treat for the senses.  The butterscotch adds a subtle change to the traditional chocolate flavor that is nice, as well.  A perfect little sweet bite.

I also think I know why there were always yum-yums on the table; one batch makes a lot!  Valerie took most of them to a school function, and we were still left with more than enough at home.  Not that I'm complaining, they were eaten and enjoyed by all.  Not a single one made it back from the school, either; I think they were a hit.

Yum-Yum Cookies

Printable Recipe 

To 6 cups Rice Krispies

add the heated mixture of

1 cup brown sugar

1 cup corn syrup, light

1 18 oz. jar peanut butter, smooth

and blend smoothly to coat all of the cereal

Spread as uniformly possible in a 10x15x1 pan.  Mixture is easier to press down with a plastic spatula.

Melt together

1 12 oz. package chocolate chips

1 12 oz. package butterscotch chips

over a low heat, stirring to blend.

Spread this mix over crispy mix in pan.  Cool in refrigerator for several hours or overnight.

Twist pan to free the mix.  Place on cutting board - cut about 1"x1" squares.  Makes about 80 cookies. 

(Store in frig - to keep the chocolate firm)

Buttermilk Herb Bread

As I was scanning recipes into my computer, this one was visually the most interesting.  It was folded several times, and seems as if the slightest tug would rip it.  As I was unfolding it some of the inner folds, I found flour that had been trapped in some of the creases.  Needless to say, I had to be very delicate with this piece of paper, and it looks as if it has seen a lot of use.

The bread itself was fairly easy to make, quite reminiscent of pizza dough.  My neighbor gave me access to her herb garden, so I was able to use fresh parley and chives.  I also had an onion on hand, so I chopped some up and added it as well.  The dill seed, though, is what really adds a flavor punch to this bread.

This recipe makes two loaves, and it was the first time I have ever had to braid bread.  I actually have never braided anything, so I enlisted Valerie to teach me.  She braided the first loaf so fast, I didn't have time to see what she did.  On the second loaf, she suddenly forgot how she did the first!  By the time we finally got the second one braided, I was more confused than ever, but at least it was done, and I still don't know how to braid.

The bread is delicious.  Soft and dense, with lots of flavor.  Very good right out of the oven with a little butter.  It also holds up well for a few days after baking, preferably toasted.

Buttermilk Herb Bread

Printable Recipe

Ingredients

2 packages yeast or 2 1/2 tablespoons powdered

5 - 5 3/4 cups unsifted flour (unbleached)

1/4 cup salad oil

1/2 cup chopped chives or onions

2 tablespoons sugar

2 teaspoons salt

3/4 cup lukewarm water

1 1/4 cup buttermilk (warmed)

1/2 cup chopped parsley or 1/4 cup dried

1 tablespoon dill seed

Instructions

In large mixer bowl dissolve yeast in water, add 2 cups flour, buttermilk, oil, sugar, salt; beat at low speed until moistened. Increase speed to medium, add herbs and mix well. Add 3 1/2 cups flour - knead approximately 5 minutes. Let dough rise in greased bowl for 1 hour.

Grease two long cookie sheets. Punch dough down. Divide in half - then each half into 3 pieces. Roll each piece into a 14 inch long rope - braid 3 pieces into a loaf. Bake in 350 degree oven 35-40 minutes.

Mm mm - Good!

Zucchini Casserole

I remember following Grandpa into the backyard where a lush green vine climbed the fence and sprawled into the grass.  He would rummage through the leaves and pull out a brilliant green zucchini.  It was like magic.  I always hoped he would take it in for Nonna to make some zucchini bread.  More often than not, though, when Grandpa brought in a zucchini, he was going to make zucchini casserole.

As a kid, I didn't care for zucchini casserole.  However, when I saw the recipe as I was perusing through Nonna and Grandpa's recipe cards, I knew I had to try it again.  With an abundant supply of zucchini at the market, it was the perfect time to make this casserole.

The recipe is quite straightforward and easy to prepare.  The only modification I made was to the cream of chicken soup ingredient.  Instead of using the cream of chicken soup, I made a roux with about two tablespoons of butter and three or four tablespoons of flour.  I then added a cup of chicken stock to the roux, added a little salt and pepper brought the mixture to a boil.  I cooked it until thick, and I had a simply made substitute to the store bought variety.

I followed the rest of the recipe as written, and it was ready to bake in no time.  With the herb stuffing and creamy consistency, the casserole reminded me a lot of something I would serve on Thanksgiving or in the fall.  It is very good, though, and the zucchini adds a nice freshness and a vibrant green color to the dish.  I am thinking about serving it on Thanksgiving in lieu of a traditional stuffing dish, as long as I can find good looking zucchini.

I didn't know what I was missing as a kid, but I am glad I have rediscovered this casserole.  I will not hesitate to use my zucchinis for this dish instead of zucchini bread.  I am sure it will become a staple at our table during the abundant summer zucchini season, just as it was at Nonna and Grandpa's.

Zucchini Casserole

Printable Recipe

2 lbs. zucchini, sliced

1/4 cup chopped onion

1 cup cream of chicken soup

1 cup sour cream

1 cup shredded carrot

8 oz. herb stuffing mix

1/2 cup butter

Preheat oven to 350 degrees.  In a saucepan, cook zucchini, and chopped onion in boiling water (salted) about 5 minutes.  Drain.  Combine soup and sour cream.  Stir in shredded carrots.  Fold in drained zucchini and onion mix. 

Combine stuffing mix and butter and spread this mixture in the bottom of 12 x 9 baking dish.  Spoon vegetable mixture on top.  Then sprinkle remaining stuffing mixture on that.  Bake for 25-30 minutes or until brown.

Corn Pancakes

It was always an exciting time when Grandpa got out the electric griddle to make corn pancakes.  I don't think there was a time he made them without us gathering around the kitchen table to watch.  He always knew just when to flip them, perfectly golden brown every time followed by two pats of the spatula on the pancake.  They were always delicious and I liked to eat them as they were, without syrup or any other toppings.

I did not find a recipe when I was looking through the box of Nonna and Grandpa's recipe cards, but I know he always used Jiffy Corn Muffin mix.  Lo and behold, there is a corn pancake recipe on the side of the Jiffy box.  I decided to try that recipe feeling confident that is the one Grandpa used.  He always added corn to the batter as well, which was a nice touch.

The pancake batter comes together very quickly and easily.  I fit about six pancakes on my griddle and found that they cooked rather quickly.  Once I got the hang of it, they were ready in no time and I couldn't help but give the pancakes two pats with the spatula after every flip.  They tasted just like I remember them, so delicious.  The pancakes were light, fluffy, and a had wonderful corn flavor.  I still prefer them plain, but I did enjoy one with a little honey on it.  They were quite a treat and brought back a lot of memories. 

Corn Pancakes

Printable Recipe

Ingredients

1 package Jiffy Corn Muffin mix

1 egg

2 tablespoons shortening

3/4 cup milk

3/4 cup corn

Directions

Preheat griddle and lightly grease.  Combine all ingredients and stir to combine.  Batter will be slightly lumpy.  Cook on hot griddle and turn when bubbles appear around the edges.