Wednesday, September 26, 2007

Sour Cream Twists

I posted this on our family blog not too long ago, so since Darla's begging, here you go! This is one of our favorite treats and they never last long. If you're a fan of Cinnabun, you'll like these. Here's a visual (without the frosting) so you can picture what you're making!Sour Cream Twists

1 C sour cream
3 Tbsp. Crisco
1 tsp. salt
4 tsp. sugar
¼ tsp. soda1 egg
1 ½ small envelope of yeast or (3 3/8 tsp if using yeast from jar)
½ c. warm water
3 c. flour

filling:
¼ c. soft butter
½ c. brown sugar
1 tsp. cinnamon

frosting:
2 c. powdered sugar
2 Tbsp. Milk
2 Tbsp. soft butter
1 tsp. vanilla

-In saucepan- combine sour cream and Crisco. Let it come to a boil and remove from heat.
LET COOL
-Mix yeast, water and sugar. When dissolved add dry ingredients. Mix well and add egg. Mix and add sour cream mixture.
-Work dough until soft and smooth (by either kneading or using a mixer)Let raise for 20 minutes.
-Roll dough into rectangle on a cookie sheet. (you may need to flour the cookie sheet if it isn't non-stick.) Spread cinnamon filling over half of the rectangle. Fold dough over, cut (with a pizza cutter) into small strips and twist.
-Bake at 375* for 12 minutes

When cool drizzle frosting over twists. It's fun to choose a different color each time we make them.
You can keep them as long twists for dessert, or breakfast (not too healthy :)), or cut them into bite size pieces for an appetizer. We like them any time of day!

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Thursday, September 20, 2007

Oh where, oh where have my blogging friends gone?

I'm dying for some good recipes! Please post, I beg.

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Thursday, September 13, 2007

Mitford Delights

If you read my blog then you already know about my love of the Mitford Series books by Jan Karon. She describes many mouth-watering dishes throughout her books, and has actually published a cookbook with all the recipes! I love this cookbook, probably because I've tasted most of the recipes in my mind as I've read her books! Anyway, I thought I'd share a few of my favorites-

Esther's Orange Marmalade Cake
for the cake
1 cup unsalted butter, softened, more for greasing pans
3 1/4 cups cake flour, more for dusting pans
1 TB. baking powder
1 tsp. salt
2 2/3 cups granulated sugar
5 large eggs, at room temperature
4 large egg yolks, at room temperature
2/3 cup vegetable oil
1 TB. grated orange zest
2 tsp. vanilla extract
1 cup buttermilk, at room temperature
for the orange syrup
1 cup freshly squeezed orange juice
1/4 cup granulated sugar
for the filling
1 (12 oz.) jar orange marmalade
for the frosting
1 cup heavy cream, chilled
4 TB. granulated sugar
1 cup sour cream, chilled

1. Preheat oven to 350 degrees. Lightly butter three 9-inch round cake pans, line them with parchment paper, then lightly butter and flour the paper, shaking out any excess.

2. Sift flour, baking powder, and salt into large bowl. Sift a second time into another bowl. In mixer, beat butter until light in color, about 4 min. Add the 2 2/3 cup sugar with mixer running. Beat until light and fluffy. Add the eggs and yolks, one at a time. After all eggs have been added, continue to beat for 2 min. With mixer on low speed, add oil and beat for 1 min. In a small bowl combine orange zest, vanilla, and buttermilk. Using a spatula, fold in half of the dry mixture to the egg mixture. Scrape down sides and add half of the buttermilk mixture. Fold in remaining dry ingredients, then add remaining buttermilk.

3. Pour batter among the pans, smooth the surface, rap pan on the counter top to expel air pockets, then place in oven. Bake for 30-35 min. or until toothpick comes out clean. Let the cakes cool in pans on racks for 20 min.

4. In a small bowl stir together orange juice and 1/4 cup sugar until sugar is dissolved. While the cakes are still in the pans, use a toothpick to poke holes at 1/2 inch intervals in the cake layers. Spoon syrup over each layer, allowing syrup to be completely absorbed before adding more. Let layers cool completely in the pans.

5. Heat the marmalade in a small saucepan over medium heat until just melted. Cool 5 min.

6. In a chilled mixing bowl using the wire whisk attachment, whip the heavy cream with the 4 TB. sugar until stiff peaks form. Add sour cream, a little at a time, and whisk until mixture is a spreadable consistency.

7. Invert one of the cake layers on a cake plate and peel off parchment. Spread one-third of the marmalade over the top. Invert second layer on top, peel off parchment, and spoon another 1/3 of the marmalade on top. Place the third layer on top, remove parchment, and spoon remaining marmalade on top, leaving a 1/4 inch border around the edges. Frost the sides and top border with the frosting, leaving marmalade on top of the cake exposed. Or, if you prefer, frost the entire cake first, adding the marmalade as a garnish on top. Chill for at least 2 hrs. before serving.

*I LOVE this cake. I don't make it too often because Matt hates orange marmalade {and you have to like orange marmalade to like this cake}, but when I do I am in heaven! It will stay good in the fridge for about a week, which is a plus.

Banana and Peanut Butter Sandwiches

  • 1 large banana
  • 1/4 tsp. fresh lemon juice
  • 4 TB. peanut butter
  • 6 slices sandwich bread
  • miniature chocolate chips, optional
  • miniature marshmallows, optional

  • In a small bowl mash the banana with the lemon juice. Add peanut butter and mix until smooth. Divide mixture between 3 sandwiches, adding mini chocolate chips or marshmallows if desired. Cut each sandwich in half or into 4 triangles.

*The kids love this one!

Father Tim's Christmas Breakfast Casserole

  • 1 LB. ground pork sausage
  • 1/4 cup chopped shallots or green onions
  • 10 pieces white bread, torn into small pieces
  • 1 cup shredded cheddar cheese
  • 1 cup shredded monterey jack cheese
  • 8 eggs
  • 2 1/2 cups milk
  • 1 tsp. salt
  • 1 1/4 tsp. dry mustard
  • 1/4 tsp. Worcestershire sauce

  • Coat 9x13 dish with cooking spray and set aside. Brown sausage over medium heat until it crumbles. Add shallots a few minutes before sausage is done. Drain sausage onto a paper towel-lined plate.
  • Place bread pieces in baking dish and sprinkle cheeses evenly over bread. Add sausage over the cheese.
  • Whisk eggs, milk, salt, mustard, and Worcestershire sauce together. Pour evenly over sausage and bread mixture.
  • Cover and chill 4-8 hours.
  • Before baking, allow dish to come to room temp. for at least 30 minutes. Bake at 350 degrees for 45 minutes.

*this one's great on Christmas morning, of course, or any other special occasion morning where you don't want to be stuck in the kitchen missing all the fun!




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Wednesday, September 5, 2007

Farewell to Summer BBQ

Hello Girls! I just wanted to remind everyone about our Gourmet Dinner Group tomorrow night at 7:30. I thought I would also post the menu and the recipes. Hopefully everyone will still want to come after viewing what will be served. Those of you who can't make it, can share in the recipes early. I can't wait to see everyone!


MENU

Bacon & Cream Cheese Stuffed Mushrooms
Spinach Dip with Vegetables

Garlic & Ginger Marinated Tri Tip
Toasted Corn & Potato Salad
Grilled Summer Vegetables
Greek Salad with Poppy Seed Dressing
Raspberry & Pretzel Salad

Fresh Peach Pie with Whipped Cream


Recipes:

Bacon & Cream Cheese Stuffed Mushrooms

¾ lb bacon, cooked and crumbled
1 (8 oz pkg) cream cheese, softened
1 bunch green onions, minced
2 T bread crumbs
½ tsp garlic powder
½ tsp seasoned salt
¼ tsp pepper
30 mushrooms
3 T butter
Parmesan cheese
Olive oil

Preheat oven to 400 degrees. In a bowl, mix bacon, cream cheese, bread crumbs, garlic powder, salt, and pepper. Clean mushrooms and remove stems. Chop stems and sauté with onions over medium heat until soft. Add to cream cheese mixture. Lightly coat mushroom caps in olive oil and cook, cap side down in oven for 10-12 minutes. Remove mushrooms from oven and fill with cream cheese mixture. Top each mushroom with parmesan cheese. Finish cooking mushrooms under the broiler until lightly brown.

Succulent Spinach Dip

1 cup mayo
1 cup sour cream
1 pkg spinach (10 oz frozen pkg, thawed, drained, chopped)
1 pkg Knorr vegetable soup
1 small can water chestnuts, chopped
3 green onions, chopped

Mix ingredients together. Refrigerate for several hours or overnight. Serve with vegetables, crackers, or sour dough bread.


Garlic & Ginger Marinated Tri Tip

1 cup lemon juice
1 cup oil
½ cup sugar
½ cup soy sauce
½ cup black pepper
½ cup garlic salt
½ cup chopped garlic
¼ cup chopped ginger
½ cup chopped dried onion
2 (4 pound) tri tip steaks, trimmed

Mix all marinade ingredients in large plastic container. Then pour over meat. Let stand in refrigerator for at least 6 hours. Heat grill to medium heat. Place tri tips on the grill at 45 degree angle to establish grill marks and cook to desired doneness. Let meat rest for a few minutes before slicing. Always slice against the grain. Serve warm.


Toasted Corn and Potato Salad

1 ½ cups corn (about three ears)
12 small red potatoes
½ cup mayo
¼ cup buttermilk
2 T fresh dill, chopped
I bunch green onions, chopped
½ cup bacon, cooked and crumbled
1 T white wine vinegar
salt and pepper to taste
olive oil

Sauté corn in olive oil over medium heat until lightly toasted. Set aside. Cut potatoes into wedges, cook in salted water until soft but not mushy. Add all ingredients to taste. You may need more or less buttermilk depending on the consistency you like your salad. Serve chilled or at room temperature.


Raspberry Pretzel Jell-O Salad

2 cups crushed pretzels
¾ cup melted butter
4 T sugar

2 cups boiling water
2 (6 oz) pkgs. Raspberry Jell-O
2 (10 oz) pkgs. Frozen raspberries

8 oz cream cheese, softened
1 cup sugar
1 small container Cool Whip

Mix pretzels, butter, and sugar together and press into a 9x13 pan. Bake at 400 degrees for 8 minutes. Let cool. Dissolve Jell-O in boiling water and let cool for 10 minutes. Add frozen berries and set aside. Mix cream cheese, sugar, and cool whip together and spread over cooled pretzel crust. Pour raspberry mixture over top and refrigerate until set.


Greek Salad with Poppy Seed Dressing

1 head iceberg lettuce
1 bunch romaine lettuce
1 cup grated swiss cheese
1 cup feta cheese
1 small can slice olives
½ cup bacon, cooked and crumbled

Dressing:
¼ cup white vinegar
¾ cup olive oil
1 ½ T poppy seeds
3 T sugar
1 ½ T dried onion
1 ½ tsp salt
¾ tsp dried mustard

Make dressing several hours before serving. Toss the rest of ingredients with dressing just before serving.


Grilled Summer Vegetables

3-4 small zucchini
3-4 small yellow squash
1 red pepper
1 small Walla Walla onion
1 pint grape tomatoes
olive oil
salt and pepper to taste

Slice zucchini, squash, and pepper in long, 1 inch slices. Slice onion in ½ inch rounds. Toss in olive oil, salt and pepper. Place on preheated grill and turn once or twice until soft. Cut cooked vegetables into bite sized pieces and toss with grape tomatoes. Drizzle with more olive oil and serve warm.
Fresh Squeezed Raspberry Lemonade

6 cups water
¾ cup superfine sugar
4 medium lemons, juiced
1 T lemon zest
1 cup raspberries

Blend raspberries in blender or food processor and strain juice. Place water and sugar in pitcher. Mix well until sugar is dissolved. Zest lemons for 1 tablespoon of zest. Juice lemons for ¾ cup of juice. Add juices and zest to pitcher. Mix well. Refrigerate until ready to serve. Serve over ice and garnish with a slice of lemon.


Fresh Peach Pie

Filling:
2 ½ cups water
2 ½ cups sugar
1 small pkg orange Jell-O
½ cup corn starch (packed)
¼ cup lemon juice
dash of salt

4-5 large ripe peaches
pie crust

In a sauce pan, combine sugar, Jell-O, corn starch, and salt. Then add water. Bring to a boil over medium heat. Once mixture has boiled remove from heat and stir in lemon juice. Chill in refrigerator until set or overnight. Peel and slice peaches. Add chilled sauce. There will be enough sauce for at least three pies. Pour peaches and sauce in your favorite cooled pie crust. Chill at least 1 hour before serving. Top with whipped cream and enjoy!

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Tuesday, September 4, 2007

just me again

At the risk of dominating this blog, I am posting another recipe!


We've been getting a ton of garden vegetables from Matt's grandparents {I can't wait until we finish our backyard & we can have a garden again} so it seems that everything I've been making lately has used some or all of the veggies in the ingredients. This recipe is a good one, and I hadn't made it in awhile.

Bangkok Stir-Fry
from BH&G New Dieter's Cookbook

2 TB. fish sauce (nam pla)
1 TB. lime juice
2 tsp. minced fresh lemongrass or 1 tsp. finely grated lemon peel
4 tsp. cooking oil
1 large red onion, halved lengthwise and sliced
3 cloves garlic, minced
1/4 of a fresh pineapple, cut into 1/4-inch wedges
1 cucumber, cut into thin bite-sized strips (about 1 cup)
1 or 2 fresh jalapeno peppers, seeded and finely chopped
12 oz. boneless, skinless chicken breasts, cut into bite-sized pieces
Rice
Snipped fresh cilantro or parsley (optional)
  • For sauce, combine fish sauce, lime juice, and lemongrass or lemon peel in small bowl; set aside.
  • Pour 2 tsp. oil into wok. Heat over med-high heat; stir fry onion and garlic in oil for 2 min. Add pineapple, cucumber, and jalapeno. Stir fry for 2 minutes more. Remove from wok.
  • Add remaining 2 tsp. oil to hot wok. Add chicken and stir-fry 2 to 3 minutes or until chicken is tender and no longer pink. Return vegetables to wok. Add sauce. Cook and stir about 1 minute more until heated through.
  • Serve immediately over rice. If desired, sprinkle with cilantro or parsley.

Matt assures me that they would never eat something like this in Thailand; nonetheless, it has Thai flavors so he'll eat it! I used white onion instead of red this time. Red is definitely better & gives the dish more color, but white is good, too, if you don't have red! Also, if you don't have jalapenos you can use red pepper flakes for some heat- I used both this time....we like it spicy!

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