Friday, December 30, 2011
Sunday, November 6, 2011
I made these over the weekend and they were a hit. I love the crumbly top. And I love having an apple peeler/corer. Go get one and make these.
2 1/3 c. flour
1/4 c. brown sugar
1/2 tsp. cinnamon
9 tbsp. butter
2-3 small apples, cored, peeled and cut into small pieces
1/3 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla
*Heat oven to 375. Spray muffin tins with non-stick cooking spray.
*Combine 1/3 c. flour, brown sugar, cinnamon, and a pinch of salt. Cut in 3 tbsp. butter until mixture resembles small crumbs; set aside.
*Combine remaining 2 c. flour, baking powder, and 1/2 tsp. salt together in separate bowl.
*Melt remaining 6 tbsp. butter, mix egg, milk, vanilla, and sugar to melted butter.
*Combine butter mixture to flour mixture. Stir well. Add apples to mixture.
*Spoon into muffin tins; top with crumb mixture.
*Bake about 20-25 minutes or until toothpick inserted comes out clean.
Thursday, October 13, 2011
Had these at a party the other night and made them a couple days later. Best I've found. And no Crisco. Only one pound of butter. Don't worry about it; let's enjoy our lives.
1 lb. butter
2 c. brown sugar
1 ½ c. white sugar
2 T vanilla
Cream for 6 minutes
6 c. flour
1 ½ t. salt
1 ½ T. soda
Blend mixture slowly and thoroughly
2 c. chocolate chips (Ghirardelli semi-sweet)
Bake at 325 for 10 minutes.
Tuesday, September 27, 2011
I promised myself I wouldn't have to make dinner tonight to convince myself to start canning the very ripe peaches on my back porch. This was the easiest thing I could come up with that didn't involve fast food which is kind of the opposite of home canning. It is a yummy recipe that is easy to make and the ingredients are plentiful right now.
We eat this sauce over pasta with some parmesan, or with warm grill bread. My Mom said it was really good spread thinly on grilled cheese sandwiches.
Pesto Alla Trapanese
¼ c. blanched, slivered almonds (I use whole ones with the peel on.)
12 oz. (about 2 ½ c.) grape or cherry tomatoes (If you substitute large tomatoes then seed them first.)
½ c. basil leaves (I use up to a cup if I have it, but it is good both ways.)
1 large clove garlic, chopped (I like to cook this for just a minute in the oil before I put it in)
1 tsp. red wine or sherry vinegar
¼ tsp. red pepper flakes ( I don't use these b/c of the kids.)
1 tsp. salt (If you double the recipe, just use 1 tsp. salt and then see if it needs any more.)
About ¼ to 1/3 cup olive oil (I use 1/4 cup at the most.)
Toast the almonds and let cool. Combine all ingredients except the oil in a food
processor and pulse to your desired consistency. Slowly drizzle in the oil until
Friday, May 27, 2011
Find the recipe HERE
Type rest of the post here
Monday, May 23, 2011
3/4 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup cornmeal
1/3 cup quick-cooking oats
2 tsp baking powder
1/2 tsp salt
2 cups buttermilk (or 2 tablespoons vinegar plus milk to equal two cups)
1/3 cup margarine or butter, melted
2 eggs, beaten
Combine all ingredients in a large bowl. (If you use the vinegar and milk method the batter will be thin. Never fear, they're still delicious). Heat skillet or griddle to 375 degrees. Grease lightly with oil or spray. Pour about 1/4 cup of batter for each pancake. Cook 2-3 minutes. Turn when bubbles start to appear on surface and edges look cooked. Continue to cook 2-3 minutes more.
I love my crockpot. I also love a hot breakfast but don't necessarily like making them in the morning. Here's one you can wake up to.
1 C whole or cracked wheat
1/2 C brown rice
1/2 C pearl barley
1/2 C oat groats
Put everything in the crockpot with 4-5 cups of water. Cook on low overnight.
(I'm sorry I can't get the template to work correctly. I'll blame blogger's recent issues).
Another easy breakfast. You make this one the night before and refrigerate it.
1/2 C vegetable oil
1/2 C sugar
1 3/4 cups oats
2 tsp baking powder
1/2 tsp salt
1 C milk
Mix together the oil, sugar, and eggs. Add oatmeal, baking powder, salt and milk. Refrigerate batter overnight. In the morning stir well and pour into a greased 9x9 pan. Bake uncovered in a 350 degree oven for 30 minutes until a toothpick inserted in center comes out clean. Serve with cinnamon and sugar or nutmeg.
Reduce oil and sugar to 1/4 cup each and add 1/2 cup applesauce
Bake in muffin pans for 20 minutes instead of the 9x9 for 30 minutes.
This is an easy breakfast. Sometimes we even have this for dinner.
Preheat oven to 400 degrees. Grease cupcake pan.
Place 1 thick slice ham in each cup of a cupcake pan (I usually only do 6 cups)
Sprinkle some cheddar cheese in each cup
Crack an egg into each cup.
Bake for about 15 minutes or to desired doneness.
Sunday, May 22, 2011
Whoa boy. This is good. Made it tonight for the first time and plan to make it again next Sunday. Really easy and even my two year old ate two helpings. What? Yep.
Indian Curry Haystacks
1/2 c butter
1/2 c finely chopped onion
1/2 cup finely chopped celery
1 cup finely chopped apple (I used a Gala apple)
4 tsp. curry powder
5 c chicken stock OR 2 3/4 cans Swansons clear chicken broth (13 oz cans)
6 T. flour
Salt/pepper to taste
1 - 2 cups cooked and shredded chicken (I used a rotisserie)
Rice (I used Jasmine with some fresh cilantro throughout)
Melt butter in a large pan. Add chopped ingredients as you get them chopped. Saute a little. Add cu rry and mix well. Add all BUT one cup of chicken broth. Put remaining broth in a cup/jar with flour and shake/mix well to mix thoroughly. When main mixture reaches boiling, add salt and pepper. Add flour mixture to thicken. Add chicken. Cover and simmer on low for about 20-30 minutes. Stir often to keep chicken from sticking to bottom of pan.
[Sauce can be made up well ahead of time, even night before, allowed to cool then reheated or frozen]
Serve over rice.
Top curry sauce with any or all of the following:
Chopped salted peanuts
chopped hard boiled egg
I just used peanuts, coconut and raisins and it was awesome. This would easily feed four adults.
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Thursday, May 19, 2011
I had a baby.
Tuesday, April 5, 2011
I served the soup with these breadsticks. They are chewy and a bit like bagels because you boil them before you bake them. Don't make them longer than about 6 inches. I didn't have diastatic malt powder, so I used malted milk powder in the dough and left it out of the boiling water.
Monday, March 14, 2011
Not your typical banana cream pie. My husband doesn't like this stuff and loved this recipe. The only changes I made were: 1. I made graham cracker crust from scratch with butter and 2. I sprinkled honey roasted peanuts on top. Mmmmmmmmmmmmmmmmmmmmmmm.
Wednesday, February 9, 2011
I have been making gnocchi for a few years and I liked them, but I knew there was a better way. Every time I tasted them at Gloria's Little Italy I was a bit sad because mine weren't as good.
I tried some different things, and had a Julia Child recipe in mind, but then this recipe turned up in my inbox this morning. Happily it turned out to be the one I was looking for. I boiled two yukon gold potatoes and mashed them for the recipe. I don't have a gnocchi board and didn't bother to use the fork. I just used a bench knife to cut the ropes I had rolled out and plopped the pieces in the boiling water. They were tender and delicious when served with a simple rosata sauce. I am not surprised that King Arthur Flour once again came up with the best recipe. I didn't try the parsley pesto because parsley isn't my favorite.
Thursday, January 20, 2011
This recipe was really good. We used some eggplant to replace part of the peppers and only used about 1/3 of the olive oil for the roasting and the dressing. We also substituted toasted, blanched almonds for the pine nuts since we aren't millionaires ;). We ate it in homemade whole wheat pitas. Yum. You can also add fresh cherry tomatoes at the end. Next time I will try it with whole grain orzo available here.
4-6 smallish zucchini
yellow, red and orange peppers (1 of each)
1 red onion
2-3 cloves of garlic
1/3 C olive oil
salt and pepper to taste
chop vegetables, toss with olive oil, salt and pepper. Spread onto a foil lined baking sheet and roast in oven at 425 for 40-50 minutes.
Meanwhile, cook orzo (1 lb.)
Toss cooked vegetables and orzo together with:
1/3 cup lemon juice
1/2 cup olive oil
2 tsp. salt
1 tsp pepper
drizzle over salad and add:
1/2 c toasted pine nuts
8 oz. crumbled feta cheese
15 fresh basil leaves - chopped.
Serve at room temperature or chilled.