Sunday, September 23, 2018

Pound Cake with liquid Cherry Gold

This is why I suggest you add half the
batter in the 1/2 the cherry batter, so it
will swirl all the way through,

Okay, I am just kidding it is not gold. But I was making a recipe my youngest son Daniel shared with me and found some jar cherries at Trader Joe's in a heavy syrup and knew I had to save it and use it in a up coming recipe.
I had some strawberries that needed to get used up so I went to work making a pound cake. I poured the leftover cherry syrup into a small amount of batter it is in the oven right now so I am not sure how it is going to turn out but I will let you know

I pretty much bake every day it is the taking pictures of the baked goods that I forget about. I hope to set up my camera soon and start video recording them and setting up a Youtube page one day.

This morning I brought over to church a coffee cake, apple strudel and spice cookies. Tonight I am bringing over a pot of soup and pound cake, strawberries and fresh whipped cream. I bet everyone can't wait until I go back to work so I will stop baking.

Here is the pound cake I made, give it a try and let me know what you think. You do not have to use the cherry syrup, just leave out 1/3 cup of flour if you don't use it.
his is a very dense cake because of the cream cheese.

This is the cherry syrup I used
1 8oz package cream cheese
1 1/2 cups butter
3 cups sugar
6 eggs
3 1/3 cups flour
1 teaspoon vanilla
Cherry syrup, I did not measure, it was just what was left over I would say about 1/4 cup

Preheat oven to 325, grease and flour a tube pan or bread pan. Or better yet just spray with with spay that has flour in it.
In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
Add eggs one at a time, beating well after each addition. Add 3 cups flour all at once on low speed and mix in, add vanilla. Pour 1 cup of batter into another bowl and add cherry syrup and the other 1/3 cup flour and mix until combined, if you use bread pans this will make two. Pour half of the batter into which either pans you use, the add 1/4 of the batter to each pan or 1/2 of the batter if you are using a tube pan. Swirl cherry batter through first batter you put into the pan. Pour on remaining pound cake batter and then the remaining cherry batter on top and swirl through again.
Bake got 80 minutes or until toothpick comes out clean.

Give it a try and let me know what you think.

Coffee Cake



 I thought I wrote a blog for this recipe yesterday and I went looking for it and it was not to be found, then I remembered I did not like the way the photos turned out.
I found one slice left over so I took a quick photo with my phone.




1 1/2 cups pecan, finely chopped
1/3 cup sugar
1/3 cup brown sugar
1 teaspoon cinnamon
3 T butter, melted
2 cups flour, minus 3 tablespoons
1/2 tea salt
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup butter
1 cup sugar
2 large eggs
1 1/2 teaspoon vanilla
1 cup sour cream

Preheat oven to 350 Butter an 8x10" pan

Pulse pecans in a food processor until they are small pieces, add sugars and pulse a few more times until mixed, add butter and pulse until mixed. Set aside.

You can do this by hand also and break the pecans up with a rolling pin in a zip lock bag, I am not able to use a rolling pin yet so I used the food processor. 

Beat  butter and sugar together until well blended. Add eggs and blend until mixture is smooth, add vanilla and sour cream, mix until blended.
Blend in flour, salt, baking powder and baking soda just until mixed, do not over beat.
Spread half the batter in prepared pan, sprinkle half the nut mixture on top of the batter, carefully so you do not disturb the crumb mixture add remaining batter and smooth to cover crumbs. Sprinkle remaining crumbs on top and press down lightly.

Bake for 30-35 minutes until pick comes out clean.

Saturday, September 22, 2018

Apple Strudel















3 Granny Smith Apples, peeled, cored and sliced thin
4 Honey Crisp Apples, peeled,cored and sliced thin
3/4 cup brown sugar
1 teaspoon cinnamon
Grated rind one one lemon and juice of one lemon
1/2 cup bread crumbs
12 sheets phyllo pastry
3/4 cup butter melted
powder sugar for dusting

Peel, core and thinly slice apple. In a bowl combine the sugar, cinnamon, and lemon grated lemon rind.  Stir into the apples, add juice of one lemon and half the bread crumbs.

Preheat oven to 375 Grease two baking sheets.

Carefully unfold the phyllo dough sheets, keep the unused sheets covered. Life off one sheet and put on a clean surface, and brush with melted butter. Lay a second sheet on top and brush with butter. Continue until you have a stack of si butter sheets

Sprinkle 1/2 of remaining bread crumbs over the last sheet and spoon half the apple mixture at the bottom long width of the strip.

Starting at the apple filled end, roll up pastry, as for a jelly roll. Place on a baking sheet, seam side down, and carefully fold in under the ends to seal. Repeat with the second strudel. Brush both with butter.

Bake the strudel for 45 minutes. Cool slightly. Dust with powder sugar, Serve with fresh whipped cream or vanilla ice cream.

*you can all raisins and chopped nuts to the apple mixture if you like.


Tuesday, September 18, 2018

Lemon Poppy Seed Cake

About 36 years ago my husband's job had a potluck and someone from his job brought this lemon poppy seed cake. My husband loved it, I was just learning to cook around this time. When I say I was just learning I mean I was opening up boxes and following the instruction on the box, I don't think I really made anything from scratch yet. Now it is very rare I use a mix, but when I was baking for the coffee bar I am setting up for church tomorrow I thought of this super fast east recipe and knew I had to add it to the layout.
My youngest son gave me a recipe he makes from his job for scones so I thought I would make them for tomorrow. I changed a few things in the recipe, I was at Trader Joe's (I love that store) and found these yummy cherries I had to get to add into the scones, well that will be my blog post for tomorrow so stay posted for the recipe.

Preheat over to 350

Lemon Poppy Seed, Scones, Banana Nut
1 box yellow cake mix
1 small box instant lemon pudding   
1 cup water
1/2 cup vegetable oil
4 tablespoons poppy seeds

Mix dry ingredients together in a large bowl,you can use a mixer if you want but I did it by hand.  Add the water and oil and mix well, beat eggs in one at a time Add poppy seeds and mix until poppy seeds are well incorporated.

pour batter into a well greased bunt pan and bake for 45 minutes or until pick comes out clean.
Cool for ten minutes before turning out of pan.

Glaze

1 cup powder sugar, sifted
3/4 Tablespoon lemon juice
1/2 teaspoon grated lemon peel

Mix and set aside until cake is completely cooled then pour on top.

Give this recipe a try, it makes a great potluck recipe and is so easy to make.
Let me know if you make it and how you like it.

Enjoy

Cherry Chocolate Chunk Scones

Before being baked
My youngest gave me this scones recipe. He was looking for a soup recipe and told me if I sent him one he would send me a scones recipe. The base can be used for any flavor but he said he likes the cherry and chocolate.
While I was at Trader Joe's I was grabbing a jar of dark cherries in light syrup and then right next to it I seen a small jar of cherries in a thick syrup and had to get it and try it out.
As I was pouring the syrup into a bowl it got me thinking of another recipe I will be making it.

Preheat oven to 400

Lemon Poppy seed, Scone, Banana Nut bread
2 1/2 cups flour
1/2 cup sugar
8 ounces KerryGold butter, frozen and grated   
2 teaspoon baking powder
2 eggs
1/2 cup sour cream
2 T half and half

Mix flour, sugar and baking powder and knead in frozen grated butter. Mix eggs, sour cream and half and half in a bowl. Fold into dry ingredients.
Place dough on a lightly floured surface knead lightly 4-6 times. Pat into a circle and cut into about 1 inch thick.
Transfer to a lined cookie sheet and chill over night in the refrigerator, you can just add the bowl of mix dough in the refrigerator and shape them in the morning, but I am setting up a coffeebar in the morning for church and this will save me time if I do it all today then just pull them out and put in the oven.
Bake for 15-20 minutes until pick comes out clean.

Give them a try and let me know what you think. I am thinking about making a lemon poppy seed, or cranberry, blueberry the possible are endless.

Enjoy.

Friday, September 14, 2018

Banana Pecan Bread

Hello Bakers,
I bake pretty much everyday, I just forget to blog everyday. I bought myself a little camera so I could start recording my baked goods but so far it has just sat in the box it came in, I also intended to take photos of this banana bread but I guess I get so excited about baking I forget about it until it is too late. One of these days I hope to get it together.
I had a few bananas that were screaming to be baked and I knew I was going to try another recipe and add my own wist to it, I for some reason can never seem to make the same recipe when it comes to banana nut bread. I have a great recipe for whole wheat banana nut bread that I use to make many, many years ago, maybe I will try to see if I can find it. 
A few years ago I made a cranberry cake with cream cheese mixed it the batter and it was really good so when I seen this recipe I had to try it and I just changed it a tiny bit. 

Give it a try and and come back and let me know what you think.

3/4 cup, soften butter
1 8oz package cream cheese, soften
2 cups sugar
2 eggs
1 1/2 cups mashed rips bananas
1 tea vanilla
3 cups flour
1/2 tea baking powder
1/2 tea baking soda
1/4 tea salt
1/2 tea cinnamon
1/4 tea nutmeg
2 cups chopped pecans, divided

Preheat oven to 350. Cream butter, cream cheese and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; gradually add to the creamed mixture. Fold in one cup chopped pecans.

Our into two greased 8x4 inch loaf pans. Sprinkle with remaining chopped pecans. Bake loaves, covering with foil if they darken too quickly for 60-75 minutes until toothpick inserts comes out clean. Cool loaves for ten minutes before removing from pan. Cool completely before slicing. I like to wrap mine and let it sit until the next day or freeze one loaf for a later use.



Enjoy,

Wednesday, September 5, 2018

Tropical Banana Bread


  • I've had some bananas I needed to use up so it got me thinking of banana nut bread. I have a blog I follow so I thought I would try one of her banana nut bread recipe, my taste buds have been really weird for the past month so not sure if it is me or the recipe, my husband thought it was good. But anyhow it got me thinking about banana nut bread, then I seen the macadamia nuts I had left over and then my imagination took off and that is where this bread came from. Let me know if you try it and what you think. 
  • I think these would make great muffins.

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 bananas, mashed
  • 1/4 cup crushed pineapple, drained
  • 1/4 cup coconut
  • 3/4 cup white sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/4 teaspoon nutmeg
  • 1/2 cup macadamia nuts, chopped
  • 1 egg, lightly beaten
  • 1/3 cup unsalted butter, melted

  • Topping
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter, melted

  1. Preheat oven to 350 degrees. Lightly grease loaf pan
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, cinnamon, nutmeg and salt. In another bowl, beat together bananas, sugar, egg, vanilla and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared pan.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. mix in melted butter until mixture resembles coarse cornmeal. Sprinkle topping over loaf.
  4. Bake in preheated oven for 56-60 minutes, until a toothpick inserted into center of the loaf comes out clean.

Saturday, September 1, 2018

Dutch Apple Cheesecake bars.

Hello everyone,

It has been a crazy year for me. Went out of work three months later then my doctor advised me to for my hands and then in March of this year I had surgery that had some problems with healing so now I am trying to learn to get by with one hand. My right hand is my worse but my surgeon does not think I should get it done, so hopefully I will have use of my right hand for a long time still.
 Typing takes a little longer with one hand and cooking takes double the time but I am still trying to cook for as long and I can.
So I thought it is about time I breath a little life back into my blog. If I am not cooking, looking through cookbook then I am making up recipes. I have a recipe on my blog for Cranberry bars that everyone who tries them loves, I have changed them up a few different ways and today I have a few more ideas floating around in my head. But today I decided to make the base for my Cranberry bars and then I was going to just add can apple pie filling to it since peeling apples are one thing I know I cannot do. well, this got me thinking about other things I could also try and this is the recipe I just threw together, Enjoy, let me know what you think of them if you make them.

Checkout my cranberry bars on my blog also while you are here.
http://aprilshomecooking.blogspot.com/2008/11/cranberry-bars.html

Preheat oven to 350




Crumb base

2 cups flour
2 cups old-fashion oats
l
1.5 cups packed brown sugar
1/2 tea. baking soda
1/4 tea salt
1/2 tea cinnamon
1/4 tea nutmeg
1 cup, unsalted butter melted.

Mix together  all ingredients  in a large bowl. Pat a little more then half the mixture in a 9x13" pan and bake for ten minutes, set aside the rest of the mixture.

Cheesecake base

16 ounce cream cheese, soften
1/2 cup sugar
2 eggs
1/4 cup heavy cream
1 tea. vanilla

2 cans apple pie filling

Mix cream cheese and sugar together in a mixer until well blended, add eggs, milk and vanilla.
Pour cheesecake base on top of baked crust, Pour apple pie filling on top of cheesecake base and top with remaining crumb mixture and bake for 40-50 minutes until cheesecake is set and crust is golden brown.












Thursday, April 26, 2018

Bran Muffins

I love bran muffins, but they must be moist and flavorful. Well as I am recovering with surgery on my hand I figured I would play around recipes.
I will have to say these are by far my favorite recipe. I will post a photo later.
I added them to my Facebook page so I have copied them over from there so I won't have to type too much.


I love a good moist Bran muffin. And since I'm only working with one hand since my surgery on my left I figured bran muffins would be an easy thing to play with.
I'm going to try making these again and put the carrots or zucchini and nuts stop in it. These are great just the way they are but they would be wonderful mixed with other stuff too. These might just be my favorite friend muffins ever.
I just bought a generic box a bran flakes while I was at the store yesterday. This is actually a spare of the moment idea.

1.5 cups wheat bran cereal
1 Cup buttermilk
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar
1/2 a teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup wheat flour
2 tablespoons chia seeds
1 teaspoon baking soda
1 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup raisins

Preheat oven to 375 degrees. Grease muffin cups
Mixed together wheat bran and buttermilk and let stand for about 10 minutes.
Be together oil, egg, sugar, and vanilla and add to butter milk brand mixture.
Sit flour, baking soda, baking powder, salt, cinnamon, and Nutmeg. Stir flour mixture into buttermilk mixture period at chia seeds and stir until just blend it add raisin and Spoon batter into prepared muffin tins baked for 17 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
I made Regular Size muffins and mini muffins. This would be a good batter to have on hand should last for 3 to 4 days in the refrigerator if you like to make muffins everyday and have warm muffins for breakfast. Or you can freeze them and just take them out and defrost

Saturday, January 13, 2018

Creme brulee

for those of you with a Instant Pot you are really going to want to make this.

Creme brulee

8 egg yolk
1/3 cup sugar
2 Cups Heavy cream.
pinch of salt
vanilla, I just poured some in maybe almost a tablespoon.
vanilla beans.
I had some pods in a bottle of vanilla my daughter made, I used up all the vanilla but kept the pods in the jar.

beat eggs, add sugar and mix, add remaining ingredients, mix well.
Pour into ramekins and cover with foil. Add a rack to your instant pot and put ramekins in. You can stack the ramekins if you need to on top of each other.
add 1.5 cups water to instant pot. set  to  manual for 5 minutes. Let the steam release naturally for another 15 minutes before opening the lid.
Chill for 2 to 3 hours or overnight.
 after it's chilled turn on the broiler sprinkle with turbinado raw cane sugar and stick under Broiler until melted. Keep a close eye on it so it does not burn. Enjoy!

Monday, July 3, 2017

Chimichurri Steak Home Chef meal #3

Hello everyone,

So today I made the third meal in my Home Chef delivery.  I was not very impressed with this meal, the flavor was good but I ran into some problems, the potatoes had some rotten spots I had to cut out to be able to use, but that can be normal with potatoes so it was not a big deal. Who ever packaged this meal left out the spices which I understand accidents happen. But like I said the flavor was good. I was not very impressed with it and my husband said it was just alright not as good as the last two.
 I am looking forward to my next meals coming this Thursday. So I will be back making my own meals until Thursday once more. Since tomorrow is July 4th I am making BBQ ribs, we are doing low carb so I am replacing my potatoes in my potato salad with cauliflower. Can't wait to try it out tomorrow.
Happy 4th of July everyone, stay safe and have a wonderful day.

Saturday, July 1, 2017

Mesquite Chicken Home Chef Meal #2

Meal number two,

I have to say it is really nice to come home from work and have these meal packs ready for me to make. It makes it so less stressful trying to figure out what to make for dinner when you've had a tough day at work. I love how simple it is to prepare everything and I love the recipe cards so I can make the recipes over again.
I got the three day meal plan and tomorrow is my last day until next week, Both meals have been really tasty, my husband told me tonight that these meals are very good.
Well, tonight for dinner was Mesquite Chicken with loaded potato wedges. The chicken was good but I really loved the loaded potato wedges. Crispy baked potato slices, topped with cheddar cheese, sour cream, cooked mushrooms and green onions. I cannot say enough good things about the potato wedges.
 The meal was super easy to make and so tasty. So far I have been very impressed with this service.
Tomorrow meal will be Chimichurri Steak.


https://www.homechef.com/invite/jRJmKuzvV6WY   Check it out, you will not regret it.






Friday, June 30, 2017

Grilled Honey-Mustard Steelhead Trout.Home Chef

Hello Everyone,

It has been awhile since I posted on this blog, I do most of my stuff on Facebook, which has not been much since work keeps me so busy.
I am sure I am not the only one who gets stuck in a rut with dinners. When I get home from work I just make whatever is fast and simple. Well I have to be honest, I did not sign up for Home Chef because of the ease of having all the ingredients sent to me. I signed up so I would get out of my rut and and try something new. My box arrived yesterday, I was very impressed with how fresh the ingredients were.
My husband is not a huge seafood person, if it is not deep fried he does not want to eat it. Well I decided since my son is in Switzerland meeting his girlfriends family and touring all over for the next six weeks I figured I would add some seafood for a change.
The first recipe I made today was Grilled Honey-Mustard Steelhead Trout. To say it was delicious would be an understatement. Yes, my husband enjoyed it very much, so much so that he finished what I could not eat of mine.
The trout was so fresh, the produce was fresh and crisp. I loved all of it but I think my favorite part was the relish, but all of it together was so delicious  and so fresh tasting. I cannot wait to make it again.
I thought it would be fun to blog about my experience with Home Chef, I am also thinking about trying a few other meal delivery programs also. So come along with this adventure with me. It will be nice to start blogging again.  I posted some photos below for you to see,
Go on over and check out Home Chef,  https://www.homechef.com/invite/jRJmKuzvV6WY
I think you will really like it, you get $30.00 off your first order. I not only got $30.00 but when I signed up I for a extra $10 so that was $40 off three meals.






https://www.homechef.com/invite/jRJmKuzvV6WY

Monday, August 15, 2016

Pasta

Bavarian Sausage
Asparagus
Squash
Mushrooms
red onion
Pasta
Parmesan cheese
Fresh Basil
Heat oven to 350. Cook sausage until done. Remove Sausage and slice when cool enough to handle, set aside.
Turn oven up to 400, slice all veggies and add to pan and cook until tender.
While veggies are roasting cook pasta.
Drain pasta, add sliced sausage and veggies and juice. Add cheese and chopped fresh basil. Enjoy.

Wednesday, August 10, 2016

Grilled Cheese











Two slices bread,your choice. I like whole wheat.
2 slices Havarti cheese
Fresh basil
2 thin slices tomato
Soft butter.
Butter bread both slices of bread, put a slice of cheese on on the side that does not have butter in it, add tomatoes and to large leaves of fresh basil.Cook until golden brown and cheese is melted.

When you super picky son tells you that you should make these for school lunches then you know they are good. Enjoy.

Grilled Cheese







Two slices bread,your choice. I like whole wheat.
2 slices Havarti cheese
Fresh basil
2 thin slices tomato
Soft butter.
Butter bread both slices of bread, put a slice of cheese on on the side that does not have butter in it, add tomatoes and to large leaves of fresh basil.
Cook until golden brown and cheese is melted.
When you super picky son tells you that you should make these for school lunches then you know they are good. Enjoy.

Strawberry Bar








I bought this pan a year ago and have been wanting to making something with it. But work kept me super busy this past year so I never seemed to find the time make anything. Well yesterday I seen the pan in my pantry and figured I would put it to use. I know I wanted something light and not too sweet and fast. So I used a box strawberry cake mix to start it all off.
1 Box Strawberry cake mix
1 large container Strawberries
Blueberries
2- 3 pkg Knox gelatin (the small packages that come five to a box)
2 cups Heavy whipping cream
1/2 cup sugar
1/2 c powder sugar
1 t vanilla

I am horrible when it comes to making up recipes, I never measure so I pretty much guessed the amounts. You cannot go wrong on the amount. I added more Knox gelatin then I listed above in the one I made I think it was too much in mine so I would suggest 2-3 pkg the most. I would use two next time.
Bake cake as directed on box. Cut while warm and fit into bottom of spring form pan (or you can use any pan)
Mash about 2 cups whole strawberries and add 1/2 cup sugar and knox gelatin and let sit for about 15 minutes while cake is baking. Heat to dissolve gelatin. Cool, when cool whip heavy cream until soft peaks, add powder sugar and vanilla and beat until stiff. When strawberry mix is cool (do not allow to gel) fold in all but one cup of whipped cream. Pour half into pan on top of cooled cake. Remove stems off left over whole berries and arrange in pan along edge. Put blueberries in the center. Fill with remaining strawberry mixture to cover berries. Chill to set. When set decorate top with remaining whipped cream and fruit.

Strawberry Bar








I bought this pan a year ago and have been wanting to making something with it. But work kept me super busy this past year so I never seemed to find the time make anything. Well yesterday I seen the pan in my pantry and figured I would put it to use. I know I wanted something light and not too sweet and fast. So I used a box strawberry cake mix to start it all off.
1 Box Strawberry cake mix
1 large container Strawberries
Blueberries
2- 3 pkg Knox gelatin (the small packages that come five to a box)
2 cups Heavy whipping cream
1/2 cup sugar
1/2 c powder sugar
1 t vanilla

I am horrible when it comes to making up recipes, I never measure so I pretty much guessed the amounts. You cannot go wrong on the amount. I added more Knox gelatin then I listed above in the one I made I think it was too much in mine so I would suggest 2-3 pkg the most. I would use two next time.
Bake cake as directed on box. Cut while warm and fit into bottom of spring form pan (or you can use any pan)
Mash about 2 cups whole strawberries and add 1/2 cup sugar and knox gelatin and let sit for about 15 minutes while cake is baking. Heat to dissolve gelatin. Cool, when cool whip heavy cream until soft peaks, add powder sugar and vanilla and beat until stiff. When strawberry mix is cool (do not allow to gel) fold in all but one cup of whipped cream. Pour half into pan on top of cooled cake. Remove stems off left over whole berries and arrange in pan along edge. Put blueberries in the center. Fill with remaining strawberry mixture to cover berries. Chill to set. When set decorate top with remaining whipped cream and fruit.

Tuesday, July 19, 2016

Potica


This is a European delicacy. I have to admit I have looked at this recipe
for years and have wanted to make it but just put it off. It is a pretty
easy bread to make and not overly sweet.
1/2 cup sugar
1 teaspoon salt
1/4 cup butter
1 cup hot milk
2 pkg. yeast
1/4 cup warm water
2 eggs
4 1/2 cups sifted flour

Filling
3 eggs
4 cups ground walnuts or finely chopped
1 cup light brown sugar
1/3 cup butter, melted
1 1/2 teaspoon cinnamon
1 teaspoon vanilla
2 Tablespoons butter, melted
Stir sugar, salt and 1/4 cup butter into hot milk. Cool to lukewarm.
Sprinkle yeast over warm water in a large mixing bowl. Stir to dissolve.
Stir into lukewarm milk mixture.
Add two eggs and 2 1/2 cups flour. Beat at high speed 2 minutes.
With wooden spoon, gradually beat in remaining 2 cups flour;
knead with hand until the dough is stiff enough to leave the sides
of the bowl. Place dough into lightly greased large bowl.
Turn the dough over to bring up greased side. Cover with
a towel and let rise in a warm place until double in bulk, about one hour.

Make filling.
In a medium bowl beat eggs slightly. Add nuts,
brown sugar, 1/3 cup melted butter, the cinnamon
and vanilla. Stir to blend well.
Punch dough down. On a lightly flour surface, turn
out dough; cover with bowl; allow to rest ten minutes.
Roll out to a rectangle 30” longs and 20” wide.
Spread with filling, to 1 inch of edge.
Starting from wide side, roll up tightly, as for a jelly roll.
Seal by pinching edges of dough with fingers. With palms
of hands, roll back and forth so that roll is even all over.
form On a large greased cookie sheet form roll into a large coil,
as in photo, seam side down.
Let rise in a warm place cover with a towel, until double in size
about an hour. Preheat oven to 350. Brush with 2 tablespoon
melted butter. Bake 35-40 minuted, until golden.
Cool on a wire rack. Slice crosswise 1/4” thick.

Sunday, July 3, 2016

Throw together chili (Taco Chili)


1 pound ground beef

1 onion

1 package Taco seasoning

½ cup water

2 14oz cans pinto beans drained and rinsed.

4 cans 14oz Mexican chili beans

1 14oz can chopped tomatoes

1 7oz can chopped green chili

1 teaspoon Cajun spice mix

1 package ranch dressing

Corn chips

Cheddar cheese

Sour cream

Cook ground beef with onion, drain. Add taco seasoning and water stir, add remaining ingredients and cook on low for 40 minutes.  Serve with sour cream, chips and cheese.

The Chewy Chocolate Chip Cookie

Recipe courtesy Alton Brown

Cook Time:30 min

 


 

2 dozen cookies
 8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

 

Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.

Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.

Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.

Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.

Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.

Blueberry Quinoa Breakfast Bowl

1/2 cup quinoa, rinsed and well drained.
2 cups unsweetend almond milk
2 T honey
1/2 t. cinnamon
1 cup fresh blueberries
1/2 t vanilla
In a small sauce pan, cook and stir quinoa over medium heat until lightly toasted. Stir in almond milk, honey and cinnamon. bring to a boil. Reduce heat and simmer, uncovered until quinoa is tender 20-25 minutes, stirring occasionally.
Remove from heat, stir in blueberries and vanilla. Put into serving bowls and sprinkle with toasted nuts and honey is desired.

Wednesday, November 25, 2015

Pecan CranberryTart

  • 1 cup brown sugar
  • 1/2 cup chopped pecans
  • 1/2 cup chopped dried cranberries
  • 1/3 cup butter, melted
  • 1/2 orange, zested and juiced 
  • 1 egg, beaten
  • 15 (2 inch) sweetened pastry tart shells
  • 15 pecan halves
  • 15 fresh cranberries



  1. Preheat oven to 350 degrees 
  2. Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice,and egg together in a bowl.
  3. Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
  4. Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.

http://allrecipes.com/recipe/234673/pecan-cranberry-butter-tarts/print/?servings=15

Saturday, August 22, 2015

Pumpkin Sheet Cake



It is nice having a few days off work. The weather is like late Fall here today, which has me thinking of Autumn recipes. It has been a long time since I made this cake. I won second place in our Farmers Market pumpkin cooking contest many years ago with this recipe
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups sugar
  • 1 cup canola oil
    4 eggs, lightly beaten
    2 cups all-purpose flour
    2 teaspoons baking soda
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
     Frosting 
    1 package (3 ounces) cream cheese, softened
    5 tablespoons butter, softened
    1 teaspoon vanilla extract
    1-3/4 cups confectioners' sugar
    3 to 4 teaspoons milk
    Chopped nuts
    Directions
    In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended.
     Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
     For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. 

Kung Pao Chicken


Rice

10 oz boneless, skinless chicken breast cut into chunks
4 t soy sauce
1 T minced garlic
2 t corn starch 
2 T chicken broth
1 T balsamic vinegar
1 t red chili paste, such as sambal oelek
1 T oil
6-8 whole dried red, chilies 
2 stalks celery, cut into 1/4" pieces
1 small zucchini, cut into 1/4 inch pieces
1 small red pepper, cut into 1/4" pieces
4 green onions, thinly sliced.
3 T chopped unsalted peanuts.

Cook rice.
In a medium bow, combine chicken, 1 t soy sauce, garlic, corn starch and set aside for 10 minutes. Ina small bowl, combine remaining 3 t soy sauce, broth, vinegar and chili paste. set aside.
In a large wok or large pan on medium high, heat 1 1/2 tsp oil. Add dried chilies and stir fry until chilies begin to brown but not burn. 45 seconds. Add chicken and stir-fry until cooked through and edges of chicken begin to turn golden brown, about 2 minutes. Push to the side and add remaining oil and veggies and stir-fry until veggies are crisp tender about 2 minutes. Add soy-broth mixture, toss all ingredients together and cook until sauce is thick and bubbly, about 1 minute. Add green onion, remove chilies just before serving. Serve with rice and top with peanuts.

Orzo Salad



1 large bunch of basil (about 2 cups packed)
3/4 cups olive oil
1/2 cup grated Parmesan
3 medium garlic cloves
a small hand full of pine nuts. (I used pecans)
salt and pepper to taste.

Chop basil and mince garlic.
In a blender or food processor, combine the basil, Parmesan cheese, garlic and nuts, adding the oil last, and blend.
Season with salt and pepper.



Set a side 1/4 cup pesto. refrigerate the unused pesto in a well sealed glass container and use within seven days.

For the dish...
2 cups Orzo
2 cups cherry tomatoes cut in half.
1 large bell pepper (red, orange or green)
1 cup feta crumbled
1/2 cup chopped parsley
1/4 cup pesto
Crushed pepper flakes, to taste.
Set aside some feta for garnish. Combine all ingredients and toss well. Sprinkle with remaining feta and serve.

Pumpkin Sheet Cake



It is nice having a few days off work. The weather is like late Fall here today, which has me thinking of Autumn recipes. It has been a long time since I made this cake. I won second place in our Farmers Market pumpkin cooking contest many years ago with this recipe
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups sugar
  • 1 cup canola oil
    4 eggs, lightly beaten
    2 cups all-purpose flour
    2 teaspoons baking soda
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
     Frosting 
    1 package (3 ounces) cream cheese, softened
    5 tablespoons butter, softened
    1 teaspoon vanilla extract
    1-3/4 cups confectioners' sugar
    3 to 4 teaspoons milk
    Chopped nuts
    Directions
    In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended.
     Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
     For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. 

Wednesday, April 29, 2015

Super easy Pulled Pork


















I came on here to post a recipe then I found all these cute cake ideas. I make a really super easy pulled pork recipe. I wanted to smoke my pork in my smoker this time but with the hours I work I just did not have the time so I threw it in the crock pot again. This is my easy go to way to make pulled pork.


Pork butt, I like to use one with a bone in it.
Brown Sugar rub I got this from Costco and figured it was time to use it. 
bottle of brown sugar BQ sauce.

Believe me when I tell you this is a super easy recipe. I came home at 6:00 am from work and headed to bed. As I was laying there I remembered I need to make my pulled pork. So I got up and threw the pork in the crock-pot and sprinkled the brown sugar rub I had over the pork. I set it to high and went to bed. When I got up about 5 hours later I checked it, once it fell apart easily when stirred I turned it to low. Poured in some brown sugar BQ sauce and let it cook for another hour, then turned to warm.

Bag of coleslaw. 
bottle Marie Calendar coleslaw dressing
Hamburger buns.

Mix bag of coleslaw with dressing and chill. Toast hamburger buns and add pulled pork and coleslaw.  Enjoy. 

Hope you give i


t a try and come back and let me know what you think.