Easton's Pumpkin Bread

Have not served this; as of yet. Easton loves Starbucks dairy-free pumpkin bread; so I thought I would try to reproduce a loaf. We will see if he likes it as well...

Ingredients:

• 1 3/4 flour
• 1 1/2 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/ teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/2 cup canola oil
• 2 eggs
• 1/3 cup Vanilla Almond Breeze Milk
• 1 cup pumpkin (15 ounce can pumpkin enough for 2 loaves)

Directions:

Heat oven to 350-degrees.

Grease a 9x5-inch loaf pan. Line bottom with parchment paper; grease the paper.

In a mixing bowl, combine flour, sugar, baking soda, salt, cinnamon, ginger and nutmeg.

In a small bowl beat eggs, add oil and almond milk. 

Combine the dry ingredients, egg mixture and pumpkin. Beat on low speed until moistened. Beat on medium speed just until creamy.

Spread evenly in prepared loaf pan.

Bake for 60-70 minutes until cake tester comes out clean in the middle. 

Cool in pan for 10 minutes on wire rack.

Remove from pan and cool completely on wire rack, about one hour. 

Store wrapped in refrigerator or freeze.

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Kylie Marie

Easton turns 2!

Fresh Apple Cake

This my Grandmother's recipe, Blanch Hirsch. Moist, melt in your mouth goodness. And yes there is a confection sugar glaze that should not be skipped!

Ingredients:

• 1 1/2 cup canola oil
• 2 eggs
• 2 cups sugar
• 3 cups Granny Smith apples, peeled, cored and finely chopped
• 1 teaspoon vanilla
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 cup sifted powdered sugar

Directions:

Preheat oven to 350-degrees.

Grease a 9x13-inch pan.

In a stand-up mixer; cream oil, sugar and eggs. Add vanilla.

Sift flour, baking soda and cinnamon.

Combine wet with dry; batter will be fairly thick.  Add the chopped apples.

Bake at 350-degree oven for 50-55 minutes until cake tester comes out clean.

Glaze: combine the powdered sugar and one tablespoon hot water; adding water a tablespoon at a time, to create a thin confection sugar glaze.

Pour over hot cake evenly.

Spinach and Strawberry Salad

Another recipe from Cook's Country from my free trial. Easy to make, colorful and very good. Colorado does not get the best fruit in the world and local fruit does not happern till much later. I took this to a patio pop-up with 5 girlfriends. First get together outside family. We had so much fun! I had leftover cut-up strawberries and the next day just drizzled a little of the dressing over them. Just the ticket to turn so so strawberries into delicious! Serves 4-6.

Ingredients for Dressing:

• 1/2 cup red wine vinegar
• 1/3 cup sugar
• 1/4 cup vegetable oil
• 1/4 teaspoon dry mustard

Directions for Dressing:

I combine the sugar and dry mustard and mix with a fork.

In a salad dressing bottle; combine red wine vinegar, vegetable oil and funnel in the sugar mixture. Shake, shake, shake.

Ingredients for Salad:

• 1/2 cup red onion, sliced thinly
• 1/2 cup sliced almonds, toasted
• 1 pound strawberries, sliced
• 1 small romaine heart
• 5 cups baby spinach

Directions for Salad:

 

Microwave 1/4 cup of the salad dressing in a bowl for 1 minute. Add onion, stir to combine and let sit for at least 30 minutes.

Combine romaine, spinach, strawberries, 1/4 cup almonds and marinated onions. Toss to combine. Toss with additional dressing. Place remaining 1/4 cup almonds on the top and serve.

Zucchini Pizza Crust

So I changed this recipe up a bit. I used the same ingredients as Spagetti Squash Pizza Crust (blog: January 16, 2020 label: spagetti squash) and exchanged spirialized zucchini for the spagetti squash. If you want to use original visit gimmedelicious.com I will top with chorizo, cheese and jalapenos! Makes 3 servings.

Ingredients:

• 3 medium zucchini, spiralized
• salt
• one egg, beaten
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon parmesan cheese, shredded
• dried rosemary to taste
• dried basil to taste
• fresh pepper

Directions:

Spiralize the zucchini and lay out on paper towels. Sprinkle with 1-1 1/2 teaspoon salt and allow to sit for 10 minutes. 

Combine egg, mozzarella, parmesan, rosemary, basil and pepper in a medium bowl.

Squeeze out excess moisture from the zucchini. I break up some of the lengthy spiralized zucchini into smaller pieces.

Add zucchini to egg mixture.

I do not have a round pizza pan; so use my 9x13-inch pan. Line with parchment paper and lightly grease. 

Bake at 400-degrees for 20 minutes. Take out of oven and gently flip the "pizza crust" over onto another parchment sheet and bake an additional 10 minutes.

Top with your favorite and pop back in oven until toppings are hot.

Add to the egg mixture and combine.

Crispy Skillet Turkey Burgers

These are super tasty. I found organic ground turkey 93% lean at Costco. You do not want to use the very lean ground turkey. Topped with the usual burger condiments and you have a great meal! I even attempted homemade Beautiful Burger Buns (blog: August 1, 2020 label: yeast bread); buttered and toasted please! I am going to freeze; as makes 4 very hefty burgers.

Ingredients:

• 1 pound ground turkey (93% lean)
• 1 cup panko bread crumbs ( I used Ian's gluten free)
• 1/2 cup Monterey Jack cheese, shredded
• 1/4 cup mayonnaise
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt ( then more to sprinkle on top before cooking)
• 1/2 teaspoon pepper ( then more to sprinkle on top before cooking)
• 1/2 teaspoon onion powder (not in original recipe)
• 1/2 teaspoon garlic granules (not in original recipe)

Directions:

Combine turkey, panko, Monterey Jack, mayonnaise, 1/2 teaspoon each salt and pepper, onion powder, and garlic granules in a large bowl. Using your hands, pat mixture into 4 patties; about 4 inches in diameter. Season with salt and pepper.

Heat oil in a 12-inch non-stick skillet over medium heat until shimmering. Add patties and cook until well browned and meat registers 160-degrees; about 5 minutes to per side.

Place on buns and yum!

Curried Rice Pilaf with Apples

This is tasty. I had apples leftover from baking Apple Bread and saw this recipe. Love, love curry and I do make my own. Madras Curry Powder (blog: 3/6/13 label: spices) But one can certainly purchase curry powder! I used ghee instead of butter, did not add onion or garlic; as the curry flavor for me was enough. I cooked 1 cup Basmati Rice in my Kitchen Aid microwave on the steam mode with 2 cups chicken broth. I then simply added the ghee, curry powder, salt, pepper and cilantro. When ready to serve will add finely chopped apple. Below is the original recipe. In case I want to be "original"!

Ingredients:

• 3 tablespoon unsalted butter or ghee
• 1 small shallot
• 1 tablespoon curry powder
• 3/4 teaspoon salt 
• pepper ,to taste
• 1 cup uncooked rice ( original: 1 1/2 cup)
• 2 cups chicken broth ( original: 2 1/4)
• 1 apple, peeled, cored and finely chopped
• 1/4 cup chopped fresh cilantro

Directions:

Melt butter in large saucepan over medium high heat. Add the onion, curry powder, and salt and cook until softened, about 3 minutes. 

Add rice and cook until edges turn translucent, stirring frequently, about 2 minutes. Stir in garlic and broth and bring to a boil. Cover and reduce to low and cook till all liquid is absorbed, about 20 minutes. Let stand for 10 minutes. 

Stir in apple and cilantro with a fork. Adjust salt and pepper.

King Arthur's Banana Bread

This website is my new Covid obsession. Funny thing is, I think I did not measure the flour correctly; as my dough was not very thick. I contemplated adding in what I thought I did'nt; but ended up just rolling with it. Also my mashed banana was a little over 1 1/2 cups and did not add the walnuts. Coming out of the oven the loaf looks great! Anyway here goes it!

Ingredients:

• 8 tablespoons butter, softened to room temperature
• 2/3 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 cups mashed ripe banana (from about 1 1/2 pounds unpeeled bananas)
• 3 tablespoon orange marmalade (optional but tasty)
• 1/4 cup honey
• 2 large eggs
• 2 1/4 cups all purpose flour
• 1/2 cup chopped walnuts (optional)

Directions:

Preheat oven to 325-degrees. Lightly grease a 9 x 5-inch loaf pan. Mine was 8 1/2 x 4 1/2 and was glass.

In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder and salt, beating until smooth.

Add the mashed bananas, jam, honey and eggs, again beating until smooth.

Add the flour, then walnuts, stirring until just smooth.

Add batter to the prepared pan; smoothing the top. Let rest a room temperature for 10 minutes.

Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top, to prevent browning.

Bake for an additional 25 minutes. (I removed at 20, due to the glass loaf pan). Or until a cake tester comes out clean.

Allow the bread to cool for 10 minutes in the pan. Remove from the pan and cool completely a rack.

You can reduce the sugar by cutting the brown sugar to 1/3 cup.

Apple Bread

Quarantine gives you stress. When I am stressed; I cook. Not bake only; cook. This bread I have not made for many moons; but it reminds me of days when Josh & Jesse were at home under a parental roof. Shari Simonds, neighbor and friend turned me on to the recipe. It is from the La Leche Cookbook. I have packaged some up for girlfriends that are having a 6' get-together. Apples, almonds, cinnamon and honey all rolled into one...

Ingredients:

• 2 cups grated apples (about 2 smaller apple; I like Granny Smith)
• 1/4 cup canola oil
• 1/2 cup honey
• 2 tablespoons buttermilk ( use the powdered buttermilk, combine powder (according to can instructions to equal 2 tablespoons) in with flour mixture & add 2 tablespoons water to the wet mixture)
• 1 egg
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon almond or vanilla extract
• 1/4 - 1/2 cup chopped, toasted almonds

Ingredients for topping:

• 2 tablespoons unsalted butter, softened
• 2 tablespoons each flour and sugar
• 1 teaspoon cinnamon

Directions:

Preheat oven to 350-degrees.

Cream oil, honey, egg, extract and water ( using powdered buttermilk)

Sift together flour, baking powder, baking soda, cinnamon, buttermilk powder and salt.

Combine the wet with the dry ingredients and mix well. Fold in the chopped apples and nuts.

In a small bowl, using a fork, combine the topping ingredients.

Grease loaf pan generously and pour batter into pan evenly. Crumble topping on top.

Bake for 45 minutes until tester comes out clean in the middle.

Slice thickly, butter and soften in the microwave.

Baking Powder Biscuits

My biscuits were not quite as tall and after I made them; it came to my attention, the biscuit cutter needs to be super sharp. So next time I am thinking of just cutting the dough into squares with my sharp knife. This also would eliminate leftover dough scraps. Perfect with butter or jam for breakfast or for dinner. The recipe maybe found on kingarthurflour.com Be sure to read the "tips" at the end of the recipe.

Ingredients:

• 3 cups all purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 6 tablespoons unsalted butter, at room temperature
• 1 - 1 1/8 cups cold milk or buttermilk (use whole milk for the most tender biscuits)

Directions:

Preheat oven to 425-degrees with rack in the upper portion. Line baking sheet with parchment paper or leave ungreased.

Measure flour by gently spooning into a cup, then sweeping off the excess.

Mix together the flour, salt, baking powder and sugar.

Work the butter into the flour mixture using fingers, fork or pastry blender. 

Drizzle the smaller amount of milk evenly over the flour mixture. Mix quickly and gently for about 15 seconds, until you've made a cohesive dough. May need to use an additional 2 tablespoons milk if dough is dry.

Place the dough on a lightly floured work suface. Pat it into a rough rectangle about 3/4-inch thick. Fold into thirds like a letter and roll gently with a rolling pin until dough is 3/4-inch thick again.

Cut dough into circles with a biscuit cutter or cut into squares or diamonds using a bench knife or sharp knife.

Place biscuits bottom side up on prepared baking sheet. This yields nice smooth tops. Brush with milk to enhance browning.

Bake for 15-20 minutes until lightly browned. 

Yields 12 biscuits. Serve warm. Freezer approved.

Tips:

Substitute buttermilk, light cream or heavy cream for whole milk, if you prefer. Use enough of whatever liquid you choose to bring the dough together readily, without working it too much. 

Placing cut biscuits closer together (1/4-inches of space between them) will help them rise highter and straighter and the sides will be soft.

If you have time, prepare the biscuits up to the point they're on the pan before preheating your oven.  Place the pan of biscuits in the refrigerator while you preheat your oven to 425-degrees, or for about 20-30 minutes. This short chill will help them maintain their shape while baking.

Belgium-Style Yeast Waffles

Ok, since this pandemic, certain items have been scarce in the stores. I was on the hunt for dry yeast and of course came up empty... My daughter-in-law, Jessica, suggested contacting Moxie bread in Louisville. Guess what, I have the creme of the creme yeast! This yeast is actually Instant Dry Yeast that you do not have to dissolve in liquid. This lead to King Arthur's Flour website and voila; a tethera of recipes; this being one. Mine are not quite as pretty; but Robert said they were delicious... Hum, being polite or truthful? Anyway here is the recipe. Really like you can make the batter ahead and pull out in the morning. Although we regularly have breakfast for dinner! Oh, I had ordered a new waffle maker as my other one was as old as I am. Did not know I had ordered a Belgium style waffle maker; so this is how it goes!

Ingredients:

• 1 1/2 cups lukewarm milk
• 6 tablespoons butter, melted
• 2 tablespoons maple syrup
• 3/4 teaspoon salt
• 2 large eggs
• 2 cups flour
• 1 1/2 teaspoons instant yeast

Directions:

Combine the butter, milk maple syrup, salt and eggs.

Combine the flour and instant yeast.

Incorporate the wet into the dry in a medium bowl; does not have to be super smooth. Mixture will expand.

Let rest at room temperature for one hour or you may make the night before, cover with plastic wrap and place in the refrigerator.

Bake according to waffle iron instructions.

Twice-Baked Potatoes with Bacon & Cheddar Cheese

I signed up for 30 day free trial of America's Test Kitchen. Long ago I received Cook's Illustrated and snatched many a recipe from the magazine. The technique of pricking the potatoes with a fork and then dunking into a saltwater solution before baking; insures a crisp skin. In addition, baking on an oven rack is a great tip: along with using an instant read thermomter to read 205-degrees to guarantee the potatoes are baked to perfection. I did change up a few things: I sliced all the way through the cooked potatoes; creating 2 halves, added a tad more cheddar cheese and a tad more bacon... Below is the original recipe.

Ingredients:

• 4 (8-10 ounce) russet potatoes, unpeeled
• 4 slices bacon, cooked till crisp and cut into pieces
• 5 tablespoons unsalted butter, divided, melted
• 1/2 cup sour cream
• 3/4 cup cheddar cheese, shredded
• 1/4 teaspoon pepper & salt
• 4 scallions, slice thin

Directions:

Adjust oven rack to middle position and heat oven to 450-degrees. Prick each potato lightly with a fork in 6 places. 

Dissolve 1 tablespoon salt in 1/2 cup water in a bowl and toss each potato in the mixture.

Place on a oven rack that is on top a a rimmed baking sheet. 

Bake until centers register 205-degrees; about 1 hour.

Once potatoes are cool enough to handle, split in half. Carefully scoop out the potato flesh; leaving a 1/4-inch wall, into a medium bowl. Using a potato masher, mash flesh until smooth.

Stir in 3 tablespoon of melted butter, sour cream, salt, pepper, bacon, scallions and cheddar cheese.

Divide filling evenly among potato shells.

Brush remaining melted butter (2 tablespoons) on the potato tops and bake at 400-degrees for 20-25 minutes.

The stuffed potatoes can be made ahead and refrigerated; allowing for a little longer baking time or also freezes well. If frozen; defrost completely in refrigerator before baking.

Bon Appetite!

Maple Coconut Bars

   

















This is not my original recipe; but as close as I could find on the internet. These will melt in your mouth and if you love coconut and maple syrup; well...

Ingredients:

• 1 1/4 cup flour
• 1/4 cup sugar
• 1/2 cup butter, softened
• 3 1/2 ounces shredded coconut
• 2/3 cup maple syrup
• 1/4 teaspoon salt

Directions:

Preheat oven to 375-degrees.

Place sugar and butter in a mixing bowl and blend until light and fluffy. Add the flour and incorporate into the sugar/butter mixture. Press into an 8x8-inch baking pan. Bake for 15-20 minutes. Remove from oven. Keep oven at 375-degrees.

Combine syrup, coconut and salt in a small saucepan. Cook over medium-low heat until most of the coconut has absorbed the maple syrup; stirring often. About 8-10 minutes.

Spread the coconut mixture evenly over the warm shortbread and return to the oven for an additional 10 minutes. 

Cut in bars while still warm.