Our Favorite Au Gratin Potatoes

I made these potatoes today and thought I would share the recipe.  Anyone who lived in Ohio or Michigan might remember a small restaurant chain called Bill Knapp's.  They offered plain food deliciously prepared at a

great price (which is probably why the chain is not in business anymore).  They sometimes offered a coupon special that included soup, salad, an entree with 2 sides, plus a dessert, all for the unbeatable price of about $6.00.  We usually chose their fried chicken or fish and always a side of au gratin potatoes.  Always!  Dessert favorites were chocolate cake and apple pie.  On birthdays the waiter honored the celebrant with a double layer chocolate cake, often chilled, with a single candle in the middle, no charge.  The perfect ending to a great meal. 

We mourned the closing of Bill Knapp's and even these days sometimes comment, "It's too bad Bill Knapp's closed."  My younger daughter most mourned the loss of Bill Knapp's au gratin potatoes.  With hope, she searched the internet for imitation recipes and found one that is nearly identical in taste.  We've been enjoying them ever since.  If you happen to remember and miss Bill Knapp's au gratin potatoes or if you love potatoes and cheese, here's the recipe.  I hope you enjoy the cheesy potato goodness as much as we do!

Bill Knapp's-Style Au Gratin Potatoes

Dice:  4# potatoes into 1/2" squares
Boil until just tender.  Drain.

Grate or cube:  3/4# cheddar cheese.  Set aside 1/2 cup.

Melt:  1/4 c. butter or margarine
Stir in:  1/4 c. flour

In large saucepan combine & bring to boil:
1 3/4 c. water
1/2 tsp. salt
Remove from heat and stir in butter/flour.  Mix.  Return to heat and bring to boil.
Boil 3-5 minutes.  Reduce heat.

Add:  cheddar cheese (except the 1/2 c. you set aside)
Mix until cheese is melted.

Add & gently mix in:  the diced, cooked potatoes

Pour into 8 greased ramekins or one 9" x 13" greased pan.

Top with remaining 1/2 c. cheese.

Bake at 350 degrees for 30 minutes.

-Nancy.
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Since It's National Chocolate Cake Day . . .

. . . I thought I'd share a recipe that's been a favorite in our family for more than two decades.  It's a never-fail recipe for a moist cake.  We always bake as cupcakes but the recipe works in an 8" square pan, too.

Double Chocolate Snack Cake

In a mixing bowl combine:
  1 2/3 c. flour
  1 c. light brown sugar, packed
  1/4 c. cocoa
  1 tsp. baking soda
  1/4 tsp. salt

Add and beat till smooth:
  1 c. water
  1/3 c. oil
  1 tsp. vinegar
  3/4 tsp. vanilla

Pour into an 8" square greased and floured pan or spoon into twelve paper-lined cupcake molds.

On top sprinkle:
  1/2 c. chocolate chips

Bake cake for 30 minutes, cupcakes for 20 minutes.  Test with toothpick for doneness being sure to miss the chocolate chips.

Cool on wire rack (or eat warm if you don't want to wait that long).

Yum!  No, double yum!

I hope you enjoy a slice of chocolate cake on National Chocolate Cake Day.

--Nancy.
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Blueberries in Muffins

With blueberries in season (and almost gone) I thought I'd share a recipe we've been enjoying 1987.  I found it in the March, 1987, Country Living magazine where it was called "Sour Cream Blueberry Bread."  It truly is a sweet bread recipe but because we always bake the batter in muffin tins, we call them muffins.

In the recipe below I noted changes I make in brackets after each ingredient.  (Abbreviations:  c./cup; tsp./teaspoon)

Banana Blueberry Muffins

Cream:
1 c. butter, softened [shortening works better]
3/4 c. sugar

Add:
2 large eggs
1 c. mashed, ripe bananas [or frozen, slightly thawed and mashed]
1/2 c. sour cream [regular, low-fat, fat-free, or drained yogurt]

Beat in just till smooth:
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon

Fold in:
1 c. fresh blueberries [or frozen if you don't have fresh]
1/2 c. coarsely chopped pecans [optional; we never use]

Bake in greased and floured loaf pan in 350-degree oven for about 60 minutes or until toothpick comes out clean.  Let cool completely in pan.

We bake them in 12 paper-lined muffin tins for 25-30 minutes or until a toothpick comes out clean.  Remove immediately from pans, let cool a few minutes, eat when they're cool enough.

Enjoy!

--Nancy.
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