Every Wednesday night I go out for supper at a local restaurant with my father and two of his lady friends, Hazel and Marilyn. It's an opportunity to spend some time with my father and to get out of the house.
The food at the restaurant isn't particularly good, but that's not why I go. I go to spend time with Dad, and I do enjoy the company. Hazel and Marilyn are really nice ladies. Of course, they are a lot older than me, both being in their late 70's/early 80's.
.JPG "Hazel's Baked Spaghetti")
Nevertheless, age aside, we do enjoy each other's company. I went to school with Marilyn's children many years ago, so we have that in common, and we all love to cook.
Hazel had told me many times about this baked spaghetti casserole she liked to make, and how much her family had enjoyed it. It did sound really good and very simple to make.
.JPG "Hazel's Baked Spaghetti")
I asked her to send me the recipe and so she texted it to me. It was a bit vague, as these older family type of recipes often are. A box of this and a can of that, half a block of cheese, etc.
I studied it and then refined it in order to make it into a recipe that I could share on here with you. Hazel was right. It is very delicious and such a simple make. A really easy store cupboard supper that everyone will love.
I did cut the quantities down as her original recipe would have made a ton. This version I am sharing with you today is just right for 3 to 4 people.
.JPG "Hazel's Baked Spaghetti")
WHAT YOU NEED TO MAKE HAZEL'S BAKED SPAGHETTI
Simple store cupboard ingredients. I had a package of pizza bacon that I used on top, but other than that I used exactly what is listed.
- 1/2 box (16 oz/500g) of dry spaghetti noodles
- 1 (14 oz/400g) tin of chopped tomatoes in tomato juice, undrained
- onion powder
- fine sea salt
- white pepper
- 1/2 can (10.75 oz/300g) tin of tomato soup
- 1/2 can of whole milk
- 6 ounces/175g of extra old cheddar cheese
- 8 rashers of streaky bacon, thick cut
.JPG "Hazel's Baked Spaghetti")
I used Barilla Spaghetti #5. I used a tin of Hunts heirloom chopped tomatoes and a tin of Heinz tomato soup. I prefer the flavor of Heinz tomato soup over Campbells. I think it has a kind of a cheesy taste.
I used Kraft Cracker Barrel Extra Old Cheddar cheese. You can use more or less than I have specified.
I used white pepper, but you can use black pepper if that is what you have. As soon as I sprinkled it, I was back in the UK. The heady smell reminded me so much of my home over there. In most places you will find that they use white pepper. It has a lovely flavor and is less intense in my opinion.
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Hazel used strips of bacon. I had a package of pizza bacon that needed using up, so I used that. It was cut into odd shapes, and some of the pieces were quite thick. It worked wonderfully.
If you are using strips of bacon, Cut them into squares.
You can also add some browned ground beef or Italian sausage to the mix. Hazel said that her daughter likes it in hers. She didn't say where to add it, so I have made my own suggestions in the instructions.
.JPG "Hazel's Baked Spaghetti")
This really is a very simple meal. It goes together very quickly and is a real family pleaser.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a casserole dish, 8 by 10 inches or so, 2 inches deep.
Cook the spaghetti according to the packaged directions, only cooking it for 2/3 of the time needed. (It will cook more in the oven.) Drain well. Season lightly with salt and pepper.
Empty the can of tomatoes into the baking dish and spread it out evenly. Season with some onion powder, salt and pepper to taste. Spread the spaghetti over top of the tomatoes.
Whisk the tomato soup and milk together. Pour this evenly over top of the spaghetti. Cut the cheese into small cubes and press these down into the spaghetti all over the top. Cut the bacon into squares and place this all over the top of the casserole. Cover tightly with aluminum foil.
Bake in the preheated oven for 40 to 45 minutes until bubbling and well heated through. Uncover and bake for a further 10 to 15 minutes, turning the grill on during the last five minutes to crisp up the bacon on top. Serve hot.
.JPG "Hazel's Baked Spaghetti")
I loved the ease of making this. It went together quickly and easily. I think it is one of those dishes that you could make ahead of time as well, just reheated it as needed. Hazel says that it freezes really well. She makes double this amount I am sharing and freezes it in individual containers.
I had the leftovers for breakfast this morning and it tasted even better than it did yesterday. I think you are going to really enjoy this. I know I did! Thank you, Hazel! This is another one for my Big Blue Binder!
.JPG "Hazel's Baked Spaghetti")
If you are a fan of this type of meal, of store cupboard suppers, you might find that you would also enjoy the following recipes!
CHEESY TUNA BAKE - A simple and easy storecupboard casserole which uses a few simple ingredients. No tinned soup is required. Just a can of good tuna, some pasta, some cheese and a few other odds and sods. Delicious!
QUICK NAAN BREAD PIZZAS -These make for a quick and easy midweek supper. Perfect for when you are just exhausted and can't be asked! They are delicious, simple to make and use store cupboard ingredients. You can also make as many or as few as you want.
Yield: 3 - 4
Hazel's Baked Spaghetti
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
A delicious throw together recipe shared with me from one of my father's friends. It is simple and delicious. I small batched it from her original size.
Ingredients
- 1/2 box (16 oz/500g) of dry spaghetti noodles
- 1 (14 oz/400g) tin of chopped tomatoes in tomato juice, undrained
- onion powder
- fine sea salt
- white pepper
- 1/2 can (10.75 oz/300g) tin of tomato soup
- 1/2 can of whole milk
- 6 ounces/175g of extra old cheddar cheese
- 8 rashers of streaky bacon, thick cut
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a casserole dish, 8 by 10 inches or so, 2 inches deep.
- Cook the spaghetti according to the packaged directions, only cooking it for 2/3 of the time needed. (It will cook more in the oven.) Drain well. Season lightly with salt and pepper.
- Empty the can of tomatoes into the baking dish and spread it out evenly. Season with some onion powder, salt and pepper to taste. Spread the spaghetti over top of the tomatoes.
- Whisk the tomato soup and milk together. Pour this evenly over top of the spaghetti.
- Cut the cheese into small cubes and press these down into the spaghetti all over the top. Cut the bacon into squares and place this all over the top of the casserole. Cover tightly with aluminum foil.
- Bake in the preheated oven for 40 to 45 minutes until bubbling and well heated through. Uncover and bake for a further 10 to 15 minutes, turning the grill on during the last five minutes to crisp up the bacon on top.
- Serve hot.
Notes
If desired, you can add a layer of browned ground beef or Italian sausage. About 1/2 pound. Crumble it over top of the tomatoes before you add the spaghetti.
At the weekend I baked a Chocolate Cream pie because I was craving something naughty and sweet. I used what should have been a pretty reliable recipe, but for some reason the chocolate didn't set up at all. I ended up flushing it. Shame really.
Anyways, I was still craving something sweet and so today I decided to turn to one of my old reliable recipes, and I baked us a Date and Coffee Sponge Cake.
I also love its beautiful texture. It is dense and incredibly moist.
Don't get me started on the dates. I adore dates and this cake is loaded with lots of bits of sticky date throughout!
.JPG "Date and Coffee Sponge Cake")
The recipe is one which I adapted from the cookery book by Tamasin Day Lewis, entitled Supper for A Song. Tamasin Day Lewis is one of my favorite cooks.
She is the sister of Daniel Day Lewis the actor and she cooks plenty of non-pretentious, every day, delicious food. I would call her the Elizabeth David of our day. She writes regularly for Vogue, Saveur and Reader's Digest.
.JPG "Date and Coffee Sponge Cake")
Good food for good people. I love her recipes. I own several of her books. This one is filled with back-to-basics, eating well, waste avoiding, healthy comfort food. Food that is deliciously satisfying and easy on the budget as well.
Another one of my favorite recipes from this book is Bread Soup. This is the most delicious soup ever, despite being made from a few very simple ingredients.
.JPG "Date and Coffee Sponge Cake")
This delicious cake is the same, using a very few ingredients, put together in the most delicious way. It's a cake to fall in love with.
I guarantee this is a recipe you will find yourself turning to again and again, especially if you love dates! And Coffee! The two together are quite simply a fabulous taste combination!
.JPG "Date and Coffee Sponge Cake")
WHAT YOU NEED TO MAKE DATE AND COFFEE SPONGE CAKE
Very simple kitchen store cupboard ingredients.
For the cake:
- 3/4 cup (180g) butter (1 1/2 sticks)
- 2 tbsp very strongly brewed coffee
- 2 large free-range eggs
- 3/4 cup (150g) soft light brown sugar
- 1 1/2 cups (scant) (200g) plain all-purpose flour
- 2 level tsp baking powder
- 1/2 cup (125ml) full fat milk
- 1 cup (160-200g) pitted dates, chopped into quarters
.JPG "Date and Coffee Sponge Cake")
For the glaze:
- 1 cup (130g) icing sugar
- 1 1/2 TBS butter, melted
- 2 TBS strong brewed coffee
- 2-3 tsp boiling water, if needed (I didn't need any.)
.JPG "Date and Coffee Sponge Cake")
I made my coffee quite strong for this. I think I used about 2 TBS instant coffee and 5 TBS of water. I don't normally drink coffee, so when I use it to cook with, its always a bit of a guessing game for me.
It made a lovely coffee flavor for the cake as well as the glaze and gave both a really nice dark color that I thought was quite pretty when set against the dates!
.JPG "Date and Coffee Sponge Cake")
HOW TO MAKE DATE AND COFFEE SPONGE CAKE
This really is a very easy cake to make. I highly recommend, if you are looking for a simple cake that is super pleasing!
Preheat the oven to 300*F/150*C and spray a 9-inch square baking tin with non-stick spray. Line with paper, leaving an overhang to lift the cake out.
Melt the butter in a small pan and set aside.
Whisk the eggs and sugar using an electric mixer, until thick and creamy. Add the flour, baking powder, melted butter, milk and 2 TBS of the coffee. Whisk until well combined and then fold in the dates by hand. Pour the mixture into the prepared tin, making sure the dates are evenly distributed.
Bake for 30 minutes or until a skewer inserted in the middle comes out clean. Place the tin on a wire rack to cool, while you make the glaze.
.JPG "Date and Coffee Sponge Cake")
For the glaze, measure the icing sugar into a bowl and give it a quick whisk to get rid of any lumps. Melt the butter, and while it is still hot, pour onto the icing sugar, followed by 2 TBS of coffee. Whisk everything together until smooth. The consistency should be thick, so you know the glaze will set as it cools. (If it seems too thick, add 2-3 tsp of boiling water to thin.)
Pour the glaze over the cake in the tin and spread it out gently. There will be just enough to cover the cake. This is not meant to be a thick icing.
This delicious cake will have you thinking about it long after it's gone. I guarantee it is destined to become a true family favorite!
.JPG "Date and Coffee Sponge Cake")
MAPLE CAKE - A maple syrup flavored snacking cake with a lovely brown sugar fudge frosting that everyone loves. Dense and delicious.
SPANISH CAKE - This is my all time, absolute favorite cake. So much so that I also recreated it in a small batch version. This cake is so good that I once baked it about three times in one week! It has a lovely moist crumb, flavored with cinnamon and that brown sugar penuche frosting is to die for. It is the absolute best!
Yield: 8 - 10
Date and Coffee Sponge Cake
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
This is a really lovely, quick to make cake that is moist and delicious. Flavored with coffee and studded with sticky chunks of date, it boasts a not too sweet coffee crackle glaze! It goes perfectly with a hot drink!
Ingredients
For the cake:
- 3/4 cup (180g) butter (1 1/2 sticks)
- 2 tbsp very strongly brewed coffee
- 2 large free-range eggs
- 3/4 cup (150g) soft light brown sugar
- 1 1/2 cups (scant) (200g) plain all-purpose flour
- 2 level tsp baking powder
- 1/2 cup (125ml) full fat milk
- 1 cup (160-200g) pitted dates, chopped into quarters
For the glaze:
- 1 cup (130g) icing sugar
- 1 1/2 TBS butter, melted
- 2 TBS strong brewed coffee
- 2-3 tsp boiling water, if needed
Instructions
- Preheat the oven to 300*F/150*C and spray a 9-inch square baking tin with non-stick spray. Line with paper, leaving an overhang to lift the cake out.
- Melt the butter in a small pan and set aside.
- Whisk the eggs and sugar using an electric mixer, until thick and creamy. Add the flour, baking powder, melted butter, milk and 2 TBS of the coffee. Whisk until well combined and then fold in the dates by hand. Pour the mixture into the prepared tin, making sure the dates are evenly distributed.
- Bake for 30 minutes or until a skewer inserted in the middle comes out clean. Place the tin on a wire rack to cool, while you make the glaze.
- For the glaze, measure the icing sugar into a bowl and give it a quick whisk to get rid of any lumps. Melt the butter, and while it is still hot, pour onto the icing sugar, followed by 2 TBS of coffee. Whisk everything together until smooth. The consistency should be thick, so you know the glaze will set as it cools. (If it seems too thick, add 2-3 tsp of boiling water to thin.)
- Pour the glaze over the cake in the tin and spread it out gently. There will be just enough to cover the cake. This is not meant to be a thick icing.
Thanks so much for visiting! Do come again!
Every year I say I am going to be better prepared when the Holiday season rolls around, but every year it seems to creep up on me! I don't know how that happens, but it does and I am sure I am not alone.
But, oh, it is my very favorite time of the year. I love all of the decorations and music, movies, cards, etc. I especially love the food. The holidays give us the perfect excuse to pull out all the stops and celebrated with special tastes and flavors!
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Quite often it is a great opportunity for us also to try something new. I saw this recipe for Cranberry Jalapeno Salsa first on the Gooseberry Patch page several weeks ago. I knew as soon as I saw it that it was something I wanted to try.
Not only was it bright and colorful, but the flavors seemed to be very seasonal and celebratory. It was also quick and easy to make. I don't know about you, but this time of year quick and easy is something I often look for, especially when it comes to appetizers or nibbles!
.JPG "Cranberry Jalapeno Salsa")
I also want them to be fun and delicious, and this recipe is all of that in spades. Quick, easy, delicious and fun, Fun, FUN!
It is attributed to Bonnie Waters from Bloomington, IN
When I cooked at the Manor and they were entertaining, I was always looking for new nibbles to serve with drinks prior to the dinner parties. Something fresh and exciting, and hopefully not too much work.
Something I could make up ahead of time. This would have been perfect, and there are so many different ways that you can dress it up!
.JPG "Cranberry Jalapeno Salsa")
WHAT DO YOU NEED TO MAKE CRANBERRY JALAPENO SALSA
Trust me when I say these are very simple ingredients that are available to most of us! Another thing I love about this is that it doesn't take a ton of ingredients.
- 1 (14 oz/400g) tin of whole-berry cranberry sauce
- 1 fresh jalapeno pepper
- 1/4 cup (large handful) of fresh coriander/cilantro
- 2 spring onions
- 1 tsp lime juice
- 1/4 tsp ground cumin, toasted
- crisp Tortilla chips to serve
.JPG "Cranberry Jalapeno Salsa")
Cranberry sauce is something I always have in my larder. It comes in so handy and is not just great with turkey. It also goes great with chicken, pork, etc. And it is fabulous in this dip!
I used Sprague Wild Cranberry Sauce. I normally always buy Ocean Spray, but this variety was on special a few weeks back for 99c a tin. I picked up a couple of tins on a whim. It has a beautiful flavor for a tinned cranberry sauce. I think it quite delicious, and the berries are quite small in it.
.JPG "Cranberry Jalapeno Salsa")
The only extra things I had to pick up fresh for this salsa/dip was the jalapeno pepper and the spring onions. I had everything else in the house, even the lime.
I even had the chips. I will often make myself nachos for supper, so chips are always in my larder.
.JPG "Cranberry Jalapeno Salsa")
HOW TO MAKE CRANBERRY JALAPENO SALSA
When I say nothing could be easier, I really mean it!
Trim your jalapeno pepper, discarding any ribs or seeds. (Unless you want it to be quite hot and spicy.) Chop finely. Trim your spring onions and chop finely. Wash and dry your coriander leaf. Chop finely.
Toast the cumin in a small skillet until you can smell it. It doesn't take long, but really enhances the flavor.
Empty the cranberry sauce into a large bowl. Add the spring onions, jalapeno pepper, coriander leaf and ground cumin. Stir in the lime juice. Mix everything well together.
Cover and chill for a few hours so that all of the flavors meld together. Serve at room temperature with crisp tortilla chips for dipping. This will keep several days, covered tightly, in the refrigerator.
.JPG "Cranberry Jalapeno Salsa")
Ever since I made this, I have been thinking of different ways I could use it. Trust me when I tell you I will have no problem using it all up!
It would make a fabulous appetizer spooned over a block of cream cheese. Served with crackers for spreading, I think it would go down a real treat!!
.JPG "Cranberry Jalapeno Salsa")
It would also be wonderful in my Cranberry Baked Chicken recipe. My tastebuds are tingling just at the thought of that.
I think it would be good with roast turkey and chicken or pork as well, and I can just imagine how well it would spark up the traditional turkey or chicken after the holiday dinner sandwich!
.JPG "Cranberry Jalapeno Salsa")
I think it would make an excellent quesadilla filling, along with some sharp cheddar cheese. It would go fabulous on a toasty grilled chicken, turkey or pork panini as well!
Oh, when I think of all the wonderful ways you could enjoy this tasty salsa, I get very excited. What does that say about my life? It says I love LOVE good food and extraordinary flavors!
.JPG "Cranberry Jalapeno Salsa")
JALAPENO PEPPER JAM BAKED BRIE-Gloriously rich and creamy gooey brie mixed with hot pepper jam . . . perfect for spreading onto soft slices of a fresh French loaf . . . and topped with a few leaves of rocket.This puff pastry encased appetizer is actually very simple to make and is also incredibly delicious! It can be as plain or as ornate as you wish to make it!
SMOKED SALMON SPREAD -This is actually an appetizer I used to make fairly often when I cooked at the Manor. You don't need to use your best smoked salmon to make it, you can often buy packages of smoked salmon ends and bits which are perfect for this purpose. It was one of the most popular appetizers with the dinner party guests and no small wonder there. It is delicious!
Yield: 3 cups
Cranberry Jalapeno Salsa
Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M
A quick, easy and berry delicious appetizer. Fun to make and to eat!
Ingredients
- 1 (14 oz/400g) tin of whole-berry cranberry sauce
- 1 fresh jalapeno pepper
- 1/4 cup (large handful) of fresh coriander/cilantro
- 2 spring onions
- 1 tsp lime juice
- 1/4 tsp ground cumin, toasted
- crisp Tortilla chips to serve
Instructions
- Trim your jalapeno pepper, discarding any ribs or seeds. (Unless you want it to be quite hot and spicy.) Chop finely.
- Trim your spring onions and chop finely.
- Wash and dry your coriander leaf. Chop finely.
- Toast the cumin in a small skillet until you can smell it. It doesn't take long, but really enhances the flavor.
- Empty the cranberry sauce into a large bowl. Add the spring onions, jalapeno pepper, coriander leaf and ground cumin. Stir in the lime juice. Mix everything well together.
- Cover and chill for a few hours so that all of the flavors meld together.
- Serve at room temperature with crisp tortilla chips for dipping.
- This will keep several days, covered tightly, in the refrigerator.
Thanks so much for visiting! Do come again!
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