An Easy Lemon Buttermilk Sheet Cake

From the kitchen of One Perfect Bite...Despite practicing polite refusals for most of the summer, I let my guard down, just for a moment mind you, and said "yes" to a request for cakes for a large holiday picnic. That would not have been so bad, but it also happens the picnic was scheduled for the same day I was having company of my own. Sheet cakes and freezers proved to be my salvation. Starting mid-week, I began my version of a baking marathon and by week's end I had made two Texas sheet cakes and four of the lemon buttermilk cakes I want to share with you today. I really think the lemon lovers among you are in for a treat. This is a wonderfully moist cake that has a rather remarkable sugar crust that sets it apart from other cakes of its type. It also happens to be remarkably easy to make. The recipe was developed for Cook's Country magazine and it is simple to follow, but I want to stress how important it is to use fresh lemon juice if you decide to make it. No substitutes, please. The cake, covered with plastic wrap, keeps well at room temperature for a day or two, but I don't think you'll have any problem with leftovers. If you are still looking for a holiday cake, why not give this treasure a try? It would be a wonderful way to end a barbecue. Here is how the cake is made. 

Menu for the Week of August 31, 2014

Weekly Menu at One Perfect Bite... 

Frugal Foodie Friday - Poutine

From the kitchen of One Perfect Bite...I suspect that many of you have never heard of poutine. It's the French Canadian equivalent of comfort food and it's a favorite of our neighbors to the north, where some refer to it as the "National Dish of Canada." Poutine, by the way, is from a Quebecois slang word that means "mess". While it sounds dreadful, and doesn't look much better, poutine, a dish which consists of French fries that are topped with cheese curds and gravy, has crossed the border and has developed a committed following here in the United States. The exact origin of poutine is unknown, but as best as anyone can tell, it started in Quebec in the 1950’s, when cheese curds and gravy were added to orders of carry-out fries. A version of the dish known as "disco fries" was made in New Jersey soon after that,  but it used shredded mozzarella cheese rather than the cheddar curds that identify the classic dish. The curds are finger-tipped sized chunks of cheddar that have a briny taste similar to that of cottage cheese. They are usually sold in a bags, and if you are fortunate enough to get them freshly packed, they will actually squeak when you bite into them. Your grocery store may carry them and they can also be ordered online. Poutine was once an embarrassment to the French-Canadian populations of Montreal and Quebec, where great value was placed on their reputations for high-end cuisine. They considered it to be a low-end rural food, but as homely cooking gained international recognition it became more acceptable, not unlike our mac n' cheese to which lobster and crab can now be added. While the correct "gravy" used to top the fries can be debated, it is most often shown as being dark and rich. I decided to use Emeril LaGasse's recipe because he used a roux to make his sauce and I suspected it would be delicious. It is, but it took much longer to develop color and thicken than his recipe suggested. I've included my times along with his in the recipe that appears below. He also blanched the potatoes before frying, which gave them a wonderful crust while allowing their interiors to remain soft as they cooked. I LOVE THIS DISH and were it not so high in calories I'd have it once a week. DO TRY THIS RECIPE. It makes a poutine that will have your socks going up and down. It is not expensive to make and it can be served as an appetizer or main course, depending on your sensibilities and the state of your waistline. Here is the recipe for this week's Frugal Foodie Friday feature.

Sunomono - An Easy Japanese Vinegar Salad

From the kitchen of One Perfect...We had another unexpectedly warm day and the gift of cucumbers from a friend gave me an excuse to make a much simpler supper than I had planned. These were the first yellow cucumbers I've had and I was really curious about their taste. As it turns out, the flesh is identical in flavor to that of the green variety, but the skin is unpleasantly bitter. Sunomono is a vinegared salad that is made with cucumbers or other fresh vegetables. Small pieces of seafood, such as crab, octopus or shrimp can also be added to make the salad more substantial. This is a very easy dish to make and it is elegant in its simplicity. The word sunomono means vinegared things, so you'll find there are many versions of this dish. I've added far more shrimp than are normally used in its preparation because I wanted to use it as a main course salad for the two of us. I usually make the salad with the near seedless English or Japanese cucumber. For those of you who have never seen the Japanese variety, they look like English cucumbers with warts. I do hope you'll give this simple recipe a try. Here's how to make this light and refreshing salad.

Elderberry Sauce for Pork, Turkey or Duck

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From the kitchen of One Perfect Bite...If you don't hear from me tomorrow, we'll all know that uncooked elderberries are poisonous. I've only recently become interested in the berries which grow on the shoulder along the road the Silver Fox and I use for our morning walk. We've watched the shrub progress from flower to fruit, and, after doing a bit of research and talking with our local extension agent, I decided to harvest some of the berries for limited kitchen testing. Elderberries are tart members of the honeysuckle family. There are three varieties that grow in North America, two are blue and one is red. Their color is important. The red berries are poisonous if eaten raw. Fortunately, I'd been sampling the blue variety and lived to tell the tale. Interestingly, the berries, which are smaller than blueberries or raspberries, don't attract birds. They are bitter, almost astringent, and don't develop real flavor until they are processed. They are mostly used in jams and jellies, but they can add complexity and tannins to wine. They also mix well with other fruits and are used to add color and tart-sweet flavor to compatible fruit desserts. The elderberry is small in the extreme, and separating the berries from their stems is no easy task, but it can be made easier by freezing them prior to stem removal. I decided to pair the berries I'd picked with blueberries and made a pie and muffins that were OK, but nothing to raise the flag about. I had better luck with the sauce which I want to share with you tonight. While I used it as a sauce for pork cutlets, it would be wonderful with any assertive protein. I think those of you who try the sauce will really enjoy it. The trick, of course, will be finding elderberries you need to make it. The recipe falls into the stupid-simple category, so no elaboration is necessary. If you are intrigued, pucker up and follow the instructions below. Here is how the sauce is made.

A Chicken in Every (Crock) Pot

From the kitchen of One Perfect Bite...Despite my best efforts to avoid what I thought would be wall to wall crowds, I had to go to the mall this past weekend. As it happened, the place looked like someone had forgotten to send invitations to a birthday party. Back in the day, this was a big weekend for merchants. New shoes and outfits were de rigueur, as were lunch boxes and pencil boxes that begged to be stocked with school supplies whose number and price grew every year. Most of us delayed shopping until sales began and the weekend before school started rivaled Christmas in the crowds it drew to the malls. Our near empty stores are a sure sign that shopping habits have changed. While the pencil box has gone the way of the dinosaur, I hope that kids still get to pick the rulers and notebooks and pens that  fill their backpacks. I loved to stock my own pencil box and seemed to pass that proclivity on to my own children, who had an eye for anything bright and shiny and more expensive than it ought to be. While we found no crowds at the malls, we found them elsewhere. Our weather has been warm, and while the rivers are low, they haven't prevented locals from tubing in areas where they can catch the current. The cars in the inset photo are those of swimmers who spent the day floating on the river on rather inelegant black inner tubes. Despite pools, the old swimming hole and river currents still hold some sway, as the crowd at this and other bridges indicates. Ready for segue? If you've spent a day on the river or have to get dinner on the table for your hungry scholars, I think you will enjoy this effortless chicken casserole that's made in a slow cooker. This is not, nor will it ever be, company fare, but it makes a great family meal on those days you're absent from the kitchen and still need to have dinner ready and waiting for your crew. Here is how it's made.

White Chocolate Cake with Coconut Pecan Frosting

From the kitchen of One Perfect Bite...If you have a fondness for German chocolate cake, I suspect you'll love this variation which is made with white chocolate. The cake was the entry of Cheryl Adkins who won 1st place and best of show in the cake division at the Ohio State Fair this summer. Her cake is not difficult to make and the use of white chocolate makes it a bit unusual. If you enjoy really sweet desserts, I urge you to give the recipe a try. Its assembly is straight forward, but you'll want to make sure the pans you use are generously greased. Based on the difficulty I had releasing the layers, I'm also recommending the pans be lined with parchment paper. I have no other cautions to share with you. This is a lovely cake that will appeal to any of you who have a sweet tooth and like "from scratch" desserts. Here is how the cake is made.

Whole Wheat, Fig and Hazelnut Bread

From the kitchen of One Perfect Bite...At this time of year you can be sure of at least two things, the sun and any bread you chose to make will rise. While you can't control the sun, the bread is completely in your hands, and the heat of the summer kitchen will produce gorgeous high-rising loaves that you will be proud to serve. I've wanted to make this bread for a while now and the promise of a warm day and a block of time that would allow me to give it a try converged today. This is an interesting bread whose origins are unclear. A local bakery which makes a bread similar to this, insists it is Sicilian, but others attribute it to the tapas culture of Spain. This dry, firm bread has a near perfect crust and the mellowed tones of fennel and orange make it a wonderful base for sharp cheese and thinly sliced ham. It is also terrific with a simple schmear of cream cheese and plum jam. While the bread is not hard to make, it goes through 3 risings and that may impose problems for those of you working on tight kitchen schedules. This is a lovely bread that I hope you'll have time to try. Here is how it's made.

Menu for the Week of August 24, 2014

Weekly Menu at One Perfect Bite... 

Frugal Foodie Friday - Nacho Drumsticks

From the kitchen of One Perfect Bite...I must start my post with a disclaimer tonight. The recipe for nacho drumsticks is meant for kids, or those who feed teen athletes or youth groups where young men gather in great numbers. Please don't misunderstand. There is nothing wrong with these drumsticks. They are tasty, easy to prepare and downright cheap to make, but they lack the cache that might make them appealing to adults. This is grub at its finest and it is a great starter dish for young cooks to make and share with their friends. This is more a procedure than a recipe and once all the ingredients have been assembled, it takes about 15 minutes to get the drumsticks in the oven. Plan on 2 drumsticks per person. These do not reheat well and are best served as soon as they come from the oven. Most of my gang likes them with ranch dressing, but I have a fire eater or two who prefer to use a really hot salsa for dipping. Drumsticks are one of the few bargains left in markets today. Their cost makes them a perfect candidate for a Frugal Foodie Friday feature. Here is how this version is made.

Golden Nuggets

From the kitchen of One Perfect Bite...It's hard for me to believe, but One Perfect Bite will be entering its 7th year of publication in September. You know how grateful I am for your company and continuing interest in the blog, and I owe you, and a handful of other folks, a more than measured thank you. One of the groups to whom I am especially indebted is a small company called The Foodie Blogroll.  FBR is an ad network that gives  member bloggers, currently 18,000 of them, increased exposure and the opportunity to earn revenue for the work they do. They are currently conducting an outreach campaign that will expand their membership and entice more advertisers into the FBR fold.  If you are looking to grow your own audience, one or more of their initiatives may be of interest to you. If you would like to be featured on the FBR Widget which is viewed  over 30 million times a month, details can be found here. You might also want to participate in their Monthly Blogger Appreciation Giveaway and information regarding that can be found here. If you are not yet a member but are interested in joining the network, it's as simple as visiting the Sign Up page which you can find here. I do hope you'll join us.

I had a young visitor today and he and his mother, who does not allow him to eat processed foods, were the inspiration for tonight's post. This is a recipe that will have limited appeal because it doesn't pack much bang for the buck, and the time it takes to prepare the nuggets may seem excessive to some. There is a lot of wait time associated with their assembly and while these are tender and delicious I do understand why many of you would prefer to take a pass. Permission granted, but you must promise to come back tomorrow.

Bread and Butter Zucchini Pickles

From the kitchen of One Perfect Bite...I wish you all could experience an early summer morning in Eugene. When there is no haze, the sky is a brilliant azure and the temperature, which will rise as surely as the sun, still hovers in a range the rest of the country would find invigorating. It is perfect walking weather, and every Tuesday morning I begin the first of my 10,000 daily steps on a bike path that parallels the river. A local inn has found room for my writer's group to meet and we talk craft and chat over coffee as the river meanders by. We are occasionally interrupted by excited squeals coming from the water. The river is low at this time of year and local day camps bring young campers to ride the "rapids". There is a lot of white water, and while the kids don't know it, it would be difficult to drown in waters as shallow as these. They are having an adventure, and years from now, a handful of them will ride the rapids of the Snake and those few will remember with great fondness, their first experience with white water here on the Willamette in the center of Eugene. Summer seems to pack more memories than other times of year. There are, of course, visual triggers that churn memory, but mine are stirred by sound and smell as well as sight. I found this recipe for bread and butter pickles in Food and Wine magazine and it seemed so simple that I had to give it a try. The aroma of the brine used to pickle the zucchini took me back to the kitchens of my childhood where a mustard based chow-chow, we called it hot-dog relish, was made every summer in almost every kitchen on the block. Lest you think I am not too tightly wrapped, the Silver Fox came through the door sniffing. "Are you making chow-chow?" I wasn't but it sure smelled that way. Not everybody loves chow-chow, so it is reasonable to assume, that despite the ease with which they can be made, not everyone will enjoy these mustard based zucchini pickles. If, however, you like chow-chow or hot-dog relish, I think you'll enjoy snacking on these crisp puppies, and will find that they are quite good served alongside grilled sausage or burgers. They are easy and inexpensive to make, but do remember they will need to be chilled a full 24 hours before they are ready to eat. Once made, they will keep about a week in the refrigerator. I hope a few of you will give these pickles a try. They really are quite good. Here is how they are made.

Table for Two - Homemade Hash Browns

From the kitchen of One Perfect Bite...It has been a while since I posted a Table for Two recipe, but I was thrilled when several of you asked that they keep coming and be set apart from other recipes on the blog, perhaps even giving them  a category all their own. Come September, if the good Lord is willin' and the creek don't rise, they will be given their own page where they can be accessed quickly and in a much easier fashion than is now the case. Tonight's recipe is simple in the extreme, but I promise you'll find this version of hash brown potatoes to be delicious, as well as being scaled to feed just two people. The recipe comes from Better Homes and Gardens, so you can rest assured it has been tested and the results will be spot on. I do have a couple of tips to share with you though. When I fry these I use a combination of oil and butter. The butter adds flavor, while the oil helps keep the butter from burning when the potatoes are cooked at a higher temperature. The next tip is an admission of sorts. I am not a ballerina in the kitchen, so I have to be extremely careful when it comes to flipping or turning anything. My simultaneous handling of two spatulas is better suited to a comedy routine than a cooking blog. Over the years, I've developed coping mechanisms that make me appear less clumsy than I actually am. In this case, I turn the half done potato cake onto a flat plate and slip the uncooked side of back into the pan to finish the cooking. I actually use the bottom of a cheesecake pan, which is perfectly flat,  to make the transfer. If you decide to follow suit, be forewarned that it will get hot very quickly and you will curse my name if you are not using pot holders of some type. Remember, I warned you. The Silver Fox and I have passed the age where hash browns can be part of every breakfast we eat, but when I make them, we usually use them as a base for eggs. His are basted and not quite set, while I prefer mine to be poached. The goal here is an egg that will run over the potatoes when poked, adding its eggy richness to the mix. We both like these potatoes and they are a regular feature of holiday breakfasts and those occasions when we have breakfast for dinner. I hope you will try this recipe. I know you'll be pleased with the results. Here is how these homemade hash browns are made.

Glazed Buttermilk Bundt Cake

From the kitchen of One Perfect Bite...Earlier this week we had a buttermilk sky. It had been years since I had seen one and it reminded me of a debate my parents had regarding the name of the curdled cloud formation that my mother, an easterner, insisted should be called a mackerel sky. I prefer to use its more lyrical name, so, for today anyway, we're going to call it a buttermilk sky. If you close your eyes quite tightly and have an active imagination, the myriad clouds might just resemble the curds that can be found in buttermilk. Buttermilk, by the way, gets its name from the way it is produced. It is the liquid that is left over from churning butter, so it is actually relatively low in fat and will curdle naturally, or be given an assist with the addition of a bacteria that will cause it to curdle. While I can never bring myself to drink it, I use a lot of buttermilk in my cooking and baking and there is almost always a quart of it in my refrigerator. I love the slightly tart flavor that it imparts to food and it makes for remarkably tender baked goods. I'm always on the lookout for new recipes that use it and when I found the one for this wonderful cake in Food and Wine magazine, I knew I had to give it a try. I was so pleased with the results that I wanted to share the recipe with you tonight. I do hope you'll give it a try and treat your family and friends to this delicious cake. Here is how it's made.

Nutella Oatmeal Cookies

From the kitchen of One Perfect Bite...I like to end a picnic or barbecue with something sweet that can be served with a minimum amount of effort and mess. That pretty much rules out frosted cakes and airy pies, but it leaves the door open for all manner of plain cakes and cookies. The recipe I'm featuring tonight first appeared in Food and Wine magazine, and I knew as soon as I scanned the ingredient list, that I would have to give it a try. This is basically an oatmeal cookie that is flavored with Nutella and a bit of cinnamon. The cookies are simple to make and leave no trace of chocolate on little hands or clothing. They are quite sweet, but so good that even those who prefer less sweet treats will enjoy one or two of them. The flavor of the cookies is unique and those of you who like Nutella will love these. The cookies have crisp edges and centers that remain moist, and while they are wonderful to eat out of hand, they make a wonderful base for ice cream sandwiches. While I doubt they'll remain in the cookie jar for any length of time, they are excellent keepers and can be made several days before you actually plan to serve them. I hope those of you who are looking for a new cookie recipe will give this one a try. Here is how they are made.

Menu for the Week of August 17, 2014

Weekly Menu at One Perfect Bite... 

Most of the meals on this week's menu are Asian inspired. My schedule is packed this week and I need meals that are quick and easy to prepare. I hope you'll scan the menus and stop to take a look at the recipes that catch your eye. My mantra for the week is quick, easy and delicious. Let's get started.

Frugal Foodie Friday - When the Corn is as High as an Elephants Eye

From the kitchen of One Perfect Bite...One of the great delights of living in the part of Oregon that I call home, is our proximity to truck farms and orchards. While our weather, of late, has been wildly unpredictable, local farmers have had a great summer and the bins at farm stands are sagging under the weight of this year's harvest. Each summer,  the Silver Fox and I make a pilgrimage to our favorite farms for fruit and produce to put by  for the winter ahead. This is very picturesque country and the journey takes us into valleys where the clock seems to tick more slowly and the eye captures a panorama that rotates and changes  at a slower pace than the cities that surround it. We count ourselves especially blessed because many of these farmers sell their produce in forms that are near-ready for the kettle or the freezer. If I'm willing to buy in quantity, I can purchase pitted cherries, cut beans and corn that is scraped from cobs before my very eyes.  Many of these farmers are also willing to share old family recipes with customers they consider to be regulars. One of the places we frequent each year is Hentze Family Farm and I want to pass their recipe for frozen corn casserole on to you tonight. I make it at this time of year, but I hide four bags of it the back of my freezer for our Thanksgiving and Christmas dinners. The recipe is simple and I thought it would be perfect addition to my Frugal Foodie Friday recipe collection. I hope those of you who can buy corn in bulk will give the recipe a try. Here is how the freezer version of corn casserole is made.

Salmorejo - Spanish Chilled Tomato Soup

From the kitchen of One Perfect Bite...This is a wonderful soup, and while I suspect it might become a favorite of those of you who are adventurous eaters, it will not have universal appeal. Salmorejo is a bit like gazpacho, but it is richer and deeper in flavor than its more mild mannered cousin. It truly has attitude. I suggest that the first time you make this, you judiciously add vinegar to the soup. I personally found that the 2 tablespoons listed in the recipe below was overkill, and tended to make the soup more sour than I enjoy. I've found that a tablespoons works well for me and mine. While this cool and creamy tomato soup is nearly effortless to make, I do suggest you prepare it a full day before you plan to serve it. You will find that its flavor greatly improves with age. This is one of those soups that demands to be served with a thick crusty peasant bread. I'm told that in Spain they actually use the bread to mop up the last traces of soup remaining in the bowl. A glass of Rioja and a lovely crisp salad would also be wonderful accompaniments. I do hope, if only for the sake of novelty, you'lre tempted to give this soup a try. Chilled soups are a wonderful addition to summer meals and there are not a lot of recipes for them floating through cyberspace. This one is worth your time and effort. Here is how this version of Spanish Salmorejo is made.

A Trio of Shrimp Salads for Steamy Summer Nights

From the kitchen of One Perfect Bite...I've got the kettle bubbling on the stove and some special summer dishes chilling in the refrigerator. Unfortunately, none of them are ready for their moment in the spotlight, so I thought I'd reprise these salad recipes from years past. They are easy to make and substantial enough to serve for a summer evening meal. While I may be prejudiced, I think they are all delicious and I do hope you will give a try. The links to the recipes are below the photos.

Slow Cooker Blueberry Butter

From the kitchen of One Perfect Bite...I don't mean to dump on weather men. I know they're good to their mothers and love their wives and children, but they are the only group of people I know, who can be consistently wrong and still receive regular raises and promotions. Last week they spread the word that temperatures would be the the low 80's for the foreseeable future. It was just a rumor. Thermometers here hit 100 degrees today and while we don't have humidity, 100 degrees is still too darn hot for an outdoor adventure. Relegated to the house for the duration I had two choices: housework or cooking. Guess which I decided to do? I bought a flat of blueberries yesterday and they kept me the kitchen for most of the day. I wanted to test some new recipes for cakes and pies, but my real goal was to walk through a recipe for blueberry butter that I had first seen in the book Food in Jars, by Marisa McClellan. I was attracted to the recipe because it appeared to be effortless, was cooked in a slow cooker and made a small batch of preservable fruit that was perfect for two people. It was also my token canning adventure for the summer. It turned out well, and I thought those of you who enjoy blueberries, might want to give it a try. It is not as sweet as a jam or jelly and while it is spreadable, it has an entirely different texture. You can control how thick or thin you want the spread to be by regulating the amount of time it cooks and if you process it in a boiling water bath it will keep for 6 months in your pantry. I hope some of you will give the recipe a try. Here is how it's made.

That Old Black Magic Cake

From the kitchen of One Perfect Bite...This recipe is my answer to packaged cake mixes. It was developed in the Hershey test kitchen, and I have used for years, as my go-to recipe when I need a chocolate cake that is versatile and can be made quickly. Baked in a bundt pan, I tote it to meeting. Baked in cake pans, it becomes the base for a chocolate whipped cream cake that will drive men mad, and when unceremoniously dumped into a standard baking pan, it makes a perfect cake for picnics and barbecues. While it is not inexpensive to make, it is so easy to prepare that it is a perfect starter cake for young bakers. I vary the flavor by occasionally using almond or orange extract in place of the vanilla that is called for in the Hershey's recipe. This is a rich, moist cake that will be more appreciated by adults than children, who generally shy away from its intense chocolate flavor. It is important to use unsweetened rather than Dutch processed cocoa in this recipe. Dutch cocoa, which is designed to use with baking powder, will not react with baking soda and the cake will not rise properly. All in all, I think those of you who have never tried this cake, will love it. Here is how it is made.

My (Damn Fool) Hero - As American as Blueberry Pie

From the kitchen of One Perfect Bite...I have my very own Captain America. Many of you, I know, live in communities where temporary camps for the the homeless occasionally spring up. Our community is no different. I was, however, startled today, when my (damn fool) hero, better known to all of you as the Silver Fox, brought the car to a screeching halt in front of one such camp. He charged out of the car and started what could best be described as a confrontation with a group of men in the camp. Now you must understand that the Fox, while liberal in the extreme, is a veteran who has strong feelings about honor, duty and the American flag. As it happened, this group was flying the American flag upside down. To them it is a symbol of distress. To him it was a symbol of disrespect. No punches were exchanged, but a very heated discussion took place before the flag was taken down and rehung in the proper fashion. It was not a bad day's work for my old codger. It definitely was a day deserving of an all- American dessert. I thought this pie would be a perfect treat. It is simple enough for a child to make and yet it is delicious. I do hope you'll give it a try. Here is how it is made. 

Menu for the Week of August 10, 2014

Weekly Menu at One Perfect Bite... 

Weather forecasters have promised a break in the unusually high temperatures we have experienced the last few weeks. With the return of days in the low 80's and wonderfully cool nights, more adventuresome meals will be the order of the week. Let's get started.

Frugal Foodie Friday - The World's Easiest and Probably Cheapest Mocha Pudding

From the kitchen of One Perfect Bite...While out for a picnic today, the Silver Fox and I passed an empty field that was being watered. Local grass farmers have just finished harvesting the first of their seed crops and we occasionally see this happening. It seems easier for some to continue watering than to reset timers on the equipment used to irrigate their fields. While it's wasteful and inefficient, I suspect you are wondering why the practice is even being mentioned on a food blog. Well, it started me thinking about kitchens, particularly my own, where waste of another sort can sap resources, which, by definition, should include the energy of the cook. When I first started my kitchen explorations, anything, no matter how difficult, was fair game. I've pressed ducks and, on one occasion, even cooked a suckling pig, but over time I've started to question why I thought it was necessary to do such things. Truth be told, I liken the practice to that of a climber who risks life and limb simply because the mountain is there and he is not. Over the years, I become more judicious in my choice of recipes and few tempt me as they did those first years in my kitchen. I still pull out all the stops for holidays and special meals, but I rarely spend an entire day in my kitchen. I've set a personal limit for the amount of time I'm willing to stand at the stove, and while I prefer "from scratch" cooking, I have started to move down the food ladder and am really attracted to meals that are quick and easy to prepare. It goes without saying, that flavor is still of paramount importance to me, but more and more, I find I'm drawn to what gets me in and out of the kitchen in the shortest amount of time. There is just so much more outside that I want to see and touch and feel and I can't resist the temptation to explore what lies beyond my door. The pudding I'm featuring tonight was the result of a search for a fast and cheap dessert. While I've made some fairly substantial changes to the original recipe, develop by Melissa d'Arabian for the Food Network, it came on my radar because it met my fast and cheap criteria. I think you will really enjoy this simple dessert. It takes ten minutes to prepare the pudding and its flavor more than pays for the cost of the ingredients you use to make it. While it lacks the refinement of a mousse, it is, nonetheless, smooth and silky and quite pleasant on the tongue. I do hope you will try it. Here is how this week's Frugal Friday selection is made. 

Slow Cooker - Tres Leches Bread Pudding with Cinnamon Sugar Sauce

From the kitchen of One Perfect Bite...Those of you who love the bearly sweet desserts of Europe may be excused from tonight's post, but I do hope you'll return tomorrow evening when I'll be featuring something less treacly to balance things for you. If, however, you have a sweet tooth that rivals that of the critters that hover around a pie chest, keep reading. Kelsey Nixon has created this unusual bread pudding for The Cooking Channel, and it is a great way to end a spicy Southwestern-style barbecue. While her creation is not cheap to make, it's really easy to prepare and I think those of you those of you who are looking for new ways to use your slow cooker will be tempted to give it a try. I followed her recipe to a tee, save for the fact that I used a liner of paper towels under the lid to capture excess moisture and prevent it from making the pudding goopy. The sweet lovers at the table had nothing but good words to say about the finished pudding, so I'm confident that it's good enough to share with you tonight. I will, however, repeat, it is very sweet and meant only for those of you who aren't afraid of sugar shock. Here is how this pudding and sauce are made. 

Peanut Butter Bars + Mazola Summer Grill Giveaway Winners

The winners of the drawing for the Mazola Summer Grilling Giveaway are Taste the Rainbow, and Carol Z. Please email your address information to me, so I can pass it on to the Mazola representative for mailing to you. Congratulations, gals!

From the kitchen of One Perfect Bite...I know that bacon is the poison of choice for most of my readers. While I, too, love the stuff, I'm partial to nuts and I must admit my allegiance is more firmly entrenched in the peanut butter camp. As a little girl, I'd sneak a jar of peanut butter and some saltines to my hideaway, a closet tucked under the front hall staircase, where I'd go to make my favorite "cookies" - peanut butter, finger smeared, on salty crackers. Lacking the foresight to bring utensils, I managed to get peanut butter on myself, the chain that dangled from the bare bulb and the door knob, and because I was still so young,  I could never figure out how my mother knew I had been in there. Unfortunately, I was usually intemperate in my use of peanut butter. Back in the day, nothing was super-sized, and my mother's weekly shopping placed only a small jar of peanut butter in the pantry. At least once a week, you could hear the far from dulcet accusation, "Hell's bells, Mary, that was meant for lunch," coming from her kitchen. And because that was then and not now, once she calmed down she would apologize for swearing. Such a wicked woman, it's no wonder I'm a mess and still inordinately fond of peanut butter and desserts that are made with it. The recipe I'm featuring tonight comes from Ellen Dorsey, who most of you know as Moomie, of famous bun fame. I found the recipe for Ellen's peanut butter bars on her website which you can find, here. The recipe makes a really nice bar cookie that is packed with peanut flavor, thanks to the use of peanut butter in both the dough and frosting. The simplicity of the recipe makes it a perfect cookie for children and novice cooks to make and  I think those of you who try Ellen's recipe will be really pleased with the results. Here is how these peanut butter bars are made.

Slow Cooker Peach and Blueberry Crumble

From the kitchen of One Perfect Bite...The bins at our local farmer's markets are nearly groaning from the weight of  fruits that have already been harvested. Early apples, apricots and plums have made their appearance and peaches, though just starting to come to market, are also plentiful this year. The peaches, however delicious, present a problem, because they all seem to ripen at the same time. I've been looking for simple ways to prepare them before they become candidates for the compost pile. I found this recipe, which I have only slightly modified, in Beth Hensperger's Not Your Mother's Slow Cooker, and I use it a couple of times every summer to make a dent in my own overzealous fruit purchases. I think you'll like this dessert, but I want to point out that crumb toppings that are baked in a slow cooker will lack the crispy crunch of their oven-baked cousins. I've found the crumbs can be made less soggy if the lid of the slow cooker is lined with several layers of paper toweling that will catch the moisture that accumulates as the fruit cooks. As you skim through the recipe, you'll find that I do not peel the peaches I use to make the crumble. I find they better hold their shape when the skins are left intact. The skins seem to disappear as the peaches cook and leaving them in place certainly makes preparation of the crumble much easier for the cook. I am all for easy. This is a nice family dessert and it is a perfect way to end a summer barbecue. I do hope you'll give the recipe a try. Here is how the crumble is made.

James Beard's 1-2-3-4 Cake with Citrus Glaze

From the kitchen of One Perfect Bite...I've decided to make this summer sweets week on the blog and the first recipe I want to share with you is James Beard's 1-2-3-4 Cake. While there are boatloads of recipes for this cake, I've zeroed in on his because it has a spare elegance that is lacking in most of the others. This is an heirloom cake that your grandmother probably made. While its popularity and longevity can be attributed to the basic goodness of the cake, the fact that its recipe formula is so easy to remember hasn't hurt its standing either. That formula, which includes 1 cup butter, 2 cups sugar, 3 cups flour and 4 eggs, is what gives the cake its name. Beard's version of the cake uses a mix of citrus juice, rather than frosting, to glaze the cake, and that fresh fruity flavor makes it wonderful to serve with macerated berries and a dollop of cream at this time of year. The glaze also makes a wonderful base for a bittersweet chocolate ganache, should you prefer a more traditional icing. I like to make this cake a day or two before I plan to serve it. That gives the flavors a chance to ripen and permeate the cake. If you are looking for a yellow cake that is tender and has outstanding flavor, I hope you'll give this one a try. Its appearance is deceiving. It is plain looking, to be sure, but it is delicious and has an elegance all its own. Here is how the cake is made.

Quick and Easy Burger Buns - Sandwich Rolls in 40 Minutes

From the kitchen of One Perfect Bite...This is a nice recipe to have in the hopper when you need, but can't get to the store for hamburger buns. While they are not as good as Moomie's famous buns, if speed is a factor, you can make these rolls for your crew without apology. My first occasion to make them was during a snow storm that stranded me on the hillside where we were living at the time. I found the recipe on the Taste of Home website and decided to give it a try. Having done that, I can verify that these buns can be made and table ready in 40 minutes. The best part is that no special equipment is needed to prepare them. The recipe uses a lot of yeast which makes the quick oven-rise possible, but the lack of proofing, at least in my opinion, somewhat compromises the flavor of the finished rolls. I've altered the original recipe and now use more salt and some whole wheat flour to boost flavor without altering the time the rolls take to make. Baked as directed, the rolls will have a crust that offers a slight resistance to the tooth. If you like a softer roll, brush them with butter before baking. The recipe produces enough dough to make 12 medium-sized rolls. I prefer slightly larger rolls, so I divide the dough into 8 rather than 12 pieces. This is a nice go-to recipe when you are pressed for time or need to keep an eye on your food budget. I hope you will try it, or barring that, file it for a rainy day when it might be of use to you. Here is how these fast and simple buns are made.

Menu for the Week of August 3, 2014

Weekly Menu at One Perfect Bite... 

Meals will be simpler than usual this week. We are housesitting for friends and have their incredible home at our disposal for the next several days. I'm stripping leftover meals from the freezer to feed those who straggle to my table. You'll find me at the pool rather than in the kitchen.

Flat Iron Burgers with Onion Marmalade, Blue Cheese and Arugula + Mazola Summer Grill Kit Giveaway

From the kitchen of One Perfect Bite...This delicious burger was created for a Mazola Corn Oil promotion. Chances are, you already have a large bottle of their corn oil sitting in your pantry, and that will make it easier for you to re-create this burger for your friends and family. If you don't, I hope you will soon remedy that with a trip to your nearest market. I tend to be a brand loyal customer and the oils I use are no exception. Mazola Corn Oil was used exclusively in this recipe. I used it to grease the grates of my grill, make the amazing purple onion marmalade you see and as an added ingredient in the burgers to keep them moist as they grilled. Did you know that corn oil has a high smoke point and can be used on grill grates to prevent sticking? While I routinely use it for marinades, I also use it in condiments where oil is a required ingredient. Researchers have recently found that corn oil is more effective than extra virgin olive oil in lowering LDL or "bad" cholesterol, so I use this heart healthy oil without concern when I prepare food for the grill. If you'd like to experiment this grilling season, be sure to visit the Mazola website and take a look at some of their unique recipes. As an enticement to do that, Mazola has given me two ultimate summer grilling kits to share with you. Each set contains a bottle of Mazola Corn Oil, a 3 piece Weber stainless steel grill set, a four-way measuring spoon and a Mazola barbecue apron. If you'd like a chance to win one of the kits, simply enter the words Mazola Corn Oil in the comment section of this post and make sure I can contact you if your name is selected  in the drawing on the evening of Sunday, August 3rd. That's all there is to it. Now, on to the work at hand. The recipes I've created for the marmalade and burgers can be found below. Do try them. I think you'll be delighted.