We’re officially empty-nesters. My husband and I moved our daughter into her apartment in New York, New York. This theme of empty-nesting will probably show up in subsequent posts, because it does change things. The permanence of this “moving in” felt very different from the college “drop off.” Our daughter has no plans to return home, and that’s fine. I think she was born to live in NYC. She’s wanted to be there for quite a while now, and the only reason I left her new place with some composure, was because it felt right for her. We could tell that she was a little scared, but happy.
This post is about food, and some of the recipes I sent with Emma to the City. I originally planned on a binder or notebook to collect recipes, but my husband suggested that it be better to save them digitally, thinking she would prefer a more modern approach. I asked her about what she would like, and she said a binder! Yay! I really wanted to hand her a binder.
While Emma is a foodie and has chosen to pursue a master’s degree in food, she still loves some of the recipes we’ve been using since she was a kid. I’m not talking about “The Old Country” Hungarian food here. I’m talking about everyday dinner kind-of-food.
Emma’s recipe collection would not be complete without a couple of selections from one of our all-time favorite cookbooks, Alpha-Bakery Children’s Cookbook by Gold Medal Flour. So loved, our copy is held together with packing tape. We had hours of great family fun trying many of the recipes. I recently searched the internet to buy a new cookbook for Emma but it looks like it’s been out of print for a while. The good news is that many online retailers are willing to sell you this $2.00 (original cost) paper booklet for prices up to $40! I\’m just going to pass on our tattered copy to Em later.
By far, our top pick from Alpha-Bakery is Quick Cheeseburger Pie. I’ll admit the idea of making a pie crust intimidated me at first. But it was simple as pie! (Sorry.) It was the easiest crust I’ve ever made. The pickle juice in the filling really adds a great flavor. Emma and I eat it with yellow mustard on the side.
Another go-to from the Alpha Bakery is the Strawberry Shortcake recipe. The biscuit dough is easy and quite tasty. This dessert is a must during strawberry season. We indulge with full-fat whipped cream on these.
Manchester Inn, Manchester, Vermont
Makes about 10 cakes
1 cup cottage cheese
4 eggs, beaten
4 tablespoons butter, melted
1/2 cup flour
pinch of salt
- Beat eggs.
- Whisk in butter and cottage cheese.
- Fold in flour.
- Cook on medium heat.
Batter should not be too runny. Add flour by the tablespoon if you need to tighten it up.
*Betty Crocker’s Macaroni and Cheese*
1 to 1 ½ cups uncooked elbow macaroni, rigatoni or spinach egg noodles (about 6 ounces)
1/4 cup butter
1 small onion, chopped (about ¼ cup)
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 ¾ cups milk
2 cups shredded or cubed sharp Cheddar cheese (8 ounces)
Heat oven to 375°F.
Cook and drain macaroni as directed on package.
While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in onion, salt and pepper. Cook until onion is slightly tender.
Blend in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute.
Stir in cheese. Cook, stirring occasionally, until cheese is melted.
Place macaroni in ungreased 1 ½ quart casserole. Stir cheese sauce into macaroni. Cook uncovered 30 minutes. 5 Servings.