Scalloped Cauliflower Casserole

I can’t remember specifics about the first time my mother made Scalloped Cauliflower Casserole, but I can definitely remember the smell.
It reeked.
I was lying in my bed some holiday morning – I can’t remember if it was Christmas or Thanksgiving – and I thought my mischievous brother had put socks he’d worn during long runs over my face.
I couldn’t imagine where it was coming from. So, naturally, it called for an investigation.
My nose led me to the kitchen, where my mother was stirring something in a boiling pot. I didn’t realize it was cauliflower.
She assured me the result would be well worth the odor.
A few minutes later the smell had subsided. When we got to the table about an hour later, the casserole was right next to the turkey. I had to make sure it didn’t taste like feet.
It didn’t. It was amazing.
My mother had the same experience when she was little. Her great aunt Edna Oakes, who lived in Kingman, would make this for holiday dinners. The cooking cauliflower had the same aroma, yet the end result was delicious.
Aunt Edna passed the recipe to my mother, she gave it to me and now I am sharing it with you.
In our family cookbook, my dad even wrote “It’s not a Thanksgiving or Christmas meal without the scalloped cauliflower.”
So try it. You will be glad you did.

Scalloped Cauliflower Casserole
1 head cauliflower
3 Tbsp. butter
1 ½ c. milk
½ lb. Shredded American cheese
1 c. chopped dried beef
3 Tbsp. flour
Salt and pepper
Buttered crumbs

Break cauliflower up and cooked in boiling salted water until tender (about 30 minutes). Drain and arrange in casserole dish. Add meat. Make cream sauce with butter, flour, milk and seasoning. When thick and smooth, add ¾ of cheese. Stir until melted. Pour sauce over meat and cauliflower. Bake 10 minutes at 350 degrees. Sprinkle with crumbs and remaining cheese and bake 10 minutes more.

- Edna Oakes

Whoopie pies

Thank you to everyone who showed up at The Hutchinson News open house! We appreciate it.

As a thank you, here is the recipe for whoopie pies with mint buttercream filling from a whoopie pie book by Sarah Billingsley and Amy Treadwill. They are easy and delicious!

Classic Chocolate Whoopie
1 2/3 c. flour
2/3 c. unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp. salt
4 Tbsp. butter at room temperature
1 c. brown sugar
1 large egg
1 tsp. vanilla
1 1/4 c. milk

Preheat oven to 375 degrees.
Sift the flour, cocoa powder, baking soda and salt. In another bowl, beat together butter, shortening and brown sugar until fluffy and smooth. Add egg and vanilla and beat again.
Add half of the flour mixture and half of the milk into the batter and beat until just incorporated. Scrape down the sides of the bowl and add the rest of the flour mixture and milk, then beat until completely combined.
Drop about 1 Tbsp. of batter onto baking sheets and repeat, spaced at least 2 inches apart. Bake one sheet at a time for about 10 minutes, or until pies spring back when pressed gently.
Remove from oven and let cakes cool for about 5 minutes.

Mint Buttercream
2 c. confectioners' sugar
4 Tbsp. butter
3 Tbsp. heavy cream
2 tsp. vanilla extract
1/2 tsp. mint extract
1/2 tsp. salt

Beat together confectioners' sugar and the butter until mixture is crumbly. Add heavy cream, vanilla, mint extract and salt and beat until smooth.

Whoopie for Open House

Happy (almost) Thanksgiving!

It seems we need to add that in there, since Thanksgiving seems to be forgotten in the hoopla of Halloween and Christmas. Yet I am guilty of indulging in the Christmas spirit a little too early.

My tree is up, and yes, I'm already making some Christmas goodies. This year the food might not be my fault, though. I am baking for our Third Thursday Open House at The Hutchinson News. Kids can sit on Santa's lap and their parents can get a behind-the-scenes look at The News.

My desk is clean and I have my Charlie Brown Christmas tree set up. Amy Bickel made sure we have enough hot cocoa and cider for everyone who attends.

A few of us were told to make three dozen cookies to make sure every kid and parent gets a sweet treat as they head through The News.

If you know me, you'd know that I have a hard time making anything normal. I like to experiment and let people try something new. Hopefully mint-chocolate whoopie pies will do the trick.

For my birthday, I got a book of Whoopie Pies. I have experimented with the cookies and cremes to see which ones work well together. Half of the chocolate cookies are already made for Thursday's open house. I now need to add the mint creme, complete with small bits of peppermint.

So come to The News open house if you want to try them. If you can't make it, I'll have the recipe up soon!

It's hot!

There's no denying that it's hot outside. Not just a little, but a lot!
I'm sure I'm not the only one who doesn't want to slave over a hot oven. I want to find a way to stay cooler.
When I was younger, I used to love these hot summer days. My mother would find ways to make delicious treats using the stove as little as possible.
My favorite was a swimmer's seafood salad that she pulled from a U.S. Olympic cookbook. It brings me back to sitting at the table with my brother waiting for our cool treat to arrive.
When I got older, I realized how easy this treat is. I think it's time to make it again...

Swimmer's Seafood Salad
1 package seafood flakes
1/2 c. sliced celery
1/3 c. mayonnaise
2 hard-boiled eggs
2 Tbsp. Sliced green onion
2 tsp. lemon juice
1/2 tsp. dry mustard

Shred seafood. Mix with celery, mayonnaise, eggs, onion, lemon juice and mustard. Serve with lettuce, sliced whole wheat bread and sliced plum tomatoes if desired. Makes about 4 servings.

Starting a blog

Kristen in the Kitchen airs once a month. I love to watch these chefs cook up something great. Especially when it's one of my favorite dishes at their restaurant.
But once enough doesn't seem nearly enough.
Here is where this blog comes in. I will write about my adventures in the kitchen - good and bad. Expect some mishaps. Expect some fires. It could be a good time.
We will go from making an ordinary egg salad sandwich, to my dad teaching me how to make the perfect meringue - he promised he would!
Feel free to leave comments and suggestions. I love to get feedback from other cooks. If you have a delicious recipe, maybe we'll get you on the show sometime!
So here goes...