Tuesday, September 30, 2008

Some great FALL baked goods...

I love baking with pumpkin, apples, and peaches this time of year! Here are some of my favorite fall treat recipes:

Pumpkin Bread
(I've tried several recipes, this one is the best and most similar to Great Harvest's. I've never added nuts or raisins, but I do add choc. chips, f.y.i.)

1 ½ c. sugar
2 eggs
¼ t. bak. powder
1 tsp. bak. soda
1 2/3 c. flour
½ tsp. salt
½ tsp. cloves or ½ tsp. allspice
½ tsp. nutmeg
½ tsp. cinnamon
½ c. oil
1 c. pumpkin
½ c. nuts
2/3 c. raisins
2/3 c. choc. Chips
Makes 2 medium loaves. Bake 1 hour at 350.

Sweet Potato Muffins (sooo good)
3 c. self rising flour (yes, use self-rising)
1 tsp. cinnamon
2 eggs
1 tsp. vanilla
2 c. sugar
1 ½ c. oil
2 c. mashed/cooked sweet potatoes
Mix all together. Fill muffin tins half full. Bake at 350 for 30-40 min.

Pumpkin treat (I have 3 different versions of this but they all taste the same. Yum)
1 can evaporated milk
1 large can pumpkin pie MIX (make sure it is the pumpkin pie mix)
3/4c sugar
4 eggs
1/2 t nutmeg
mix and pour into a 9x13 pan, sprinkle yellow cake mix on top, sprinkle 1/2c nuts(pecans) chopped, melt 1 cube butter and drizzle on top.
bake 50-60minutes(until golden brown) @350 degrees

Pudding Apple Cake (Nicole Ward)
This is to die for, especially with the sauce.

1 c. sugar
1 c. butter, softened
2 eggs
2 ½ c. flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
3 ½ c. shredded, peeled apples
Cream sugar and butter. Add eggs. Beat; stir in dry ingreds. Fold in apples. Pour into
9 x 9 pan. Bake at 350 for 45 min.

½ c. butter
1 c. brown sugar
½ c. evaporated milk
1 tsp. vanilla
dash nutmeg
Heat & stir – Do not boil. Pour over warm cake. Serve with whip cream or ice cream.

Peach Cornbread Trifle (Traci Wilson)
It is so good and beautiful when layered in a glass trifle dish. I used the cornbread recipe below because it is awesome.

Sweet Corn Bread

Dry ingredients:
½ cup cornmeal
1 ½ cups flour
1 Tablespoon baking powder
½ teaspoon salt

Wet ingredients:
1/3 cup oil
3 Tablespoons melted butter
2/3 cups sugar
2 eggs
1 ¼ cups milk

Preheat oven to 350. Combine dry ingredients in a medium bowl and set aside. Mix wet ingredients in a small bowl. Pour wet mixture into dry mixture and mix. Pour into a greased 8X8 square pan. Bake 35 minutes.

2 pounds very ripe peaches
1/4 cup sugar
2 cups heavy cream
1/2 teaspoon vanilla extract
1 pound cornbread either store-bought or homemade

Score the bottom of peaches with an "X." Remove the skins of the peaches by dropping them in a pot of simmering water for 30 to 60 seconds. Remove the peaches, set aside to cool in a bowl of ice water and then peel off the loosened skins. Remove the pits from the peaches and then finely chop the flesh. Put the chopped peaches in a bowl.
Pour the cream into a large mixing bowl. Add a 1/4 cup sugar and the vanilla extract. Whip into soft peaks.
Cut the corn bread into thin slices. Layer the bottom of a clear glass trifle or other serving bowl with a third of the cornbread. Add a third of the peaches on top of the cornbread and then a third of the whipped cream on top of that. Repeat the layers two more times and crumble the final layer of the cornbread on top.
Refrigerate and serve cold.

If anyone has any killer peach recipes, let me know. I have a ton of peaches from my MIL's peach tree. I think I already posted the peach french toast recipe that I love.

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Friday, September 19, 2008

End of Summer Grill Gourmet Night

Here are the recipes from Gourmet Night. I guess it was kind of an "End of Summer Grill" theme.

Peach Gingerale Floats
1 scoop of peach sherbet

Brown Sugar Dip
1 8 oz. cream cheese
1 c. brown sugar
vanilla to taste

serve with fruit: preferably strawberries!

Grill Bread
1 c. warm water
1 Tbsp. yeast
1 tsp. sugar
2 tsp. oil
2 1/2 c. flour
1 tsp. salt

Mix water, yeast, sugar, and oil and let it sit for a minute. Then add flour and salt. If dough is too sticky add a little more flour. Mix/knead well. Break off dough into a little larger than golf ball size balls and flatten out like a pancake or scone. Then dip it entirely in the oil mixture below.

1 c. Olive oil
a good amount of salt
ground pepper
italian seasoning and/or fresh herbs (I use basil and oregano)
taste test it to make sure you have enough flavor...the salt is the key...

After dipping dough, set aside on a plate until you're ready to grill. Turn grill to medium high heat and place the grill bread directly on the grill. Turn bread with tongs so it cooks on both sides. They cook pretty fast, so be careful not to burn them! After sacrificing one, you usually get the hang of it. :) Serve hot off the grill, very yummy with balsamic vinegar.

Linn Street Balsamic Vinegar
2 c. olive oil
2 c. canola oil
1 1/2 c. balsamic vinegar
1/2 c. Dijon mustard
3/4 tsp. black pepper
1/2 tsp. salt
3 shallots (little onions about the size of a garlic clove)

Mix mustard, pepper, salt, and shallots in a food processor. Then slowly add vinegar, and then the oils to emulsify. This recipe makes a lot, so you may want to half it. This is also really tasty served with foccacia bread!

Grilled Vegetables
Any garden vegetable you want to grill.
Dip in left over oil mixture from the grill bread recipe above. Place veggies on grill. By the time they are all placed, flip them all over, and then remove and serve.

Peanut Pasta Salad with Grilled Chicken
4 cloves garlic
1/2 c. creamy peanut butter
1/4 . ketchup
1/4 c. brown sugar
2 tsp. ground ginger
1 Tbsp. onion powder
1/2 tsp. crushed red pepper
2 Tbsp. sugar
1/4 tsp. red chili flakes
juice from 1/2 lemon
1/4 c. water
1/4 c. plus 2 Tbsp. soy sauce
2 Tbsp. salad oil
1 Tbsp. red wine vinegar
1 Tbsp. sesame oil
4 Tbsp. white vinegar
2 Tbsp. lime juice

1 lb. penne pasta-cooked, drained and cooled
1 cucumber seeded and sliced
2 green onions chopped
2 carrots peeled and grated
1 red pepper thinly sliced
sliced grilled chicken

Mix together Peanut Sauce ingredients. (I usually don't put in as much red pepper and chili flakes as called for. It can be very spicy.) Blend well in a food processor. The texture will be like watered down peanut butter. Next, in a separate bowl, mix together salad ingredients. Toss salad with peanut sauce. Garnish with cilantro. This recipe is great, and if you don't have all the ingredients for the sauce you can improvise and it still tastes good!

Apple Betty
4 cups sliced apples
1/4 c. orange juice
1 c. sugar
3/4 c. sifted all-purpose flour
1/2 t. ground cinnamon
1/4 t. ground nutmeg
dash salt
1/2 c. butter

Mound apples in buttered 9 inch pie plate. Sprinkle with orange juice. Combine sugar, flour, spices, and salt; cut in butter till mixture is crumbly. Sprinkle over apples. Bake at 375 for 45 minutes or until apples are tender and topping is crisp. Serve warm with vanilla ice cream. Serves 6-8.

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Tuesday, September 16, 2008

Tips & Tricks

I'm always excited to hear about a kitchen tip that saves me time and/or makes my life easier in the kitchen. Cook's Country Magazine has a lot of them. I thought I'd share a few that have worked for me......

1. THE BIG SQUEEZE- For an easy way to make perfect pancakes every time, fill a clean, wide-mouthed ketchup bottle with the batter. It's an easy and fun way to squeeze out baby-sized or plate-sized rounds of pancakes.

2. MAKESHIFT COOLER: When you have to transport ice cream or serve it outside, take the insert for your ice cream maker out of the freezer. Round containers of ice cream fit inside it perfectly. The insert keeps the ice cream frozen long enough to take to a friend's summer party.

3. NOT JUST FOR HONEY: Instead of throwing away empty honey containers (you know, the cute bears), wash them out and make your own salad dressings in the container. With a few shakes, the dressing is ready to go, and the spout keeps you from pouring too much at a time. It never spills, and can easily be transported when bringing a salad to a party.

4. COOL UNDER PRESSURE: Before rolling out your pie dough, freeze a large cookie sheet. Then flip the frozen cookie sheet over, place parchment paper down, and roll our the dough. The frozen sheet keeps the dough cold, so you don't have to refrigerate the crust for as long before baking.

5. PROTECT YOUR BOOKS: Cut a zipper-lock bag in half and drape it over the open pages of your cookbook. Then pin the sheet in place with two clothespins at the top. That way, the book stays open to where you need it, and you don't have to worry about ruining the pages with dripped or splashed food.

6. THREAD 'EM & FORGET 'EM: When grilling several dozen hot dogs in one afternoon (which is always the case at a family barbecue!), thread an entire package (8 hot dogs) onto two skewers (one through each end). You can flip all the hot dogs at once instead of fiddling around with each with your tongs. You can do the same thing to toast the buns.

What tips & tricks do you swear by??

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Monday, September 8, 2008

Pork, Peasant Bread, & A Refreshing Salad

We had Jill's Raspberry-Glazed Pork Tenderloin for dinner last night, along with our favorite bread from the Ivory Cookbook, French Peasant Bread. I tried out a new salad, and topped it all off with a delicious blueberry crumble (see next post).

Cynthia’s Salad with Oranges & Scallions

1 TB. Unsalted butter
1/2 cup Slivered almonds
1/2 tsp. Salt
1/4 tsp. Seasoned salt
1 head Romaine lettuce
1 can Mandarin oranges, drained (15 oz.)
1 bunch Scallions, sliced
2 cloves Garlic, pressed
1/4 cup Fresh lemon juice
3 TB. Fresh orange juice
1 tsp. Dijon mustard
1/8tsp. Cayenne pepper
1/2 cup Olive oil
1/2 cup Vegetable oil
1 TB. Grated orange zest
Salt and pepper

1. Warm the butter in a small skillet over medium heat. Add almonds and sauté until they start to brown, 8-10 minutes. Remove from heat and stir in salt and seasoned salt. Drain on paper towels.

2. In a food processor, combine garlic, lemon juice, orange juice, mustard, and cayenne. With machine running, add olive oil and vegetable oil slowly in a thin stream until incorporated. Pour dressing into bowl and stir in orange zest. Add salt and pepper to taste.

3. In large serving bowl, combine lettuce, oranges, scallions, and almonds. Just before serving, toss with dressing.

*I really liked this salad. The dressing was very refreshing. Hubby & kids weren't so fond of it for some reason, but oh well. More for me! I didn't have almonds, so I used walnuts and added a few tsp. brown sugar as they were browning. I also used sliced red onion instead of scallions (didn't have those, either!).

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Summer Blueberry Crumble

Summer Blueberry Crumble
Cook's Country Magazine

1/2 cup granulated sugar
4 tsp. cornstarch
1/4 tsp. salt
5 cups fresh blueberries
2/3 cup all-purpose flour
1/2 cup old-fashioned oats
1/3 cup packed light brown sugar
1/2 tsp. cinnamon
6 TB. unsalted butter, cut into 6 pieces and chilled

1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Combine granulated sugar, cornstarch, and 1/8 tsp. salt in large bowl. Add berries to bowl and toss to coat. Transfer to 8-inch square baking dish (I used a 9-inch round pie dish).
2. Process flour, oats, brown sugar, cinnamon, and remaining salt in food processor until combined. Add butter and pulse until dime-sized clumps form. Sprinkle crumble evenly over berries.
3. Bake until filling is bubbling around edges and topping is golden brown, about 30 minutes. Cool on wire rack for at least 30 minutes. Serve.

*This was to die for! I served it up with homemade vanilla ice cream. mmmmm.....

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Sunday, September 7, 2008

Want A CB Junkies Button?

Just copy and paste the code below to your HTML/Java Script:

C'mon, you know you want to :)

cookbook junkies

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