Sunday, August 7, 2011

Photo's I have Taken

Over the past couple of weeks I really haven't done any baking or cooking so I thought I would post some of the photos that I have taken. Hope you enjoy them. They were taken at a friends friends yard. They have a wonderful piece of property, lake across the road and a river beside them. All kinds of flowers trees just an amazing place to spend the day.



Yellow Warbler




Spotted Sand Piper



Ruby-throated Hummingbird
This is a little dark but to catch them sitting in a tree is so unusual I had to add it



Ruby- throated Hummingbird feeding in Echinacea



Ruby-throated Hummingbird Feeding in Echinacea

Monday, July 18, 2011

Mixed Berry Trifle


A co-worker and myself went to a BBQ on Saturday July 16th. It was at a co-worker's house. He has a very cute daughter that is about 16 months old. She enjoyed the Trifle as you can see.

Mixed Berry Trifle

Ingredients:
1 pint blueberries
1 pint raspberries
1 quart strawberries
1 box instant vanilla pudding mix
milk or half and half for pudding mix
250 mil whipping cream
1/2 cup sugar
pound cake or angel food cake (used pound cake)

Directions:

Prepare fruit, remove stems and wash.
Place fruit in a medium sized bowl and sprinkle 1/4 cup sugar over fruit.
Let stand to macerate the fruit.

In your mixer add instant pudding and mix to the directions on package.
We used half and half instead of milk when we made the pudding.
Put in medium sized bowl and set aside.

Pour whipping cream into another mixing bowl for your mixer.
Add 1/4 cup sugar and beat until soft peaks form.
Set this aside.

Cut up pound cake into little squares.

In a large glass bowl arrange pound cake on bottom.
Spoon fruit over pound cake with some of the juice.
Add pudding over fruit and gently spread around bowl.
Add whipped cream and gently spread around bowl.
Add another layer of pound cake.
Fruit
Pudding
Whipping cream
Top with sliced strawberries.
Keep in frig. for a least 4 hours before serving.





This Sandhill Crane was in a wheat field outside of Brantford.

Monday, July 11, 2011

Maple Syrup Tarts


At Faul Farms Natural Fed Beef I purchased steak and hamburg and Snyder Heritage Farms Maple syrup. The steak was really good, you do have to cook it to a pink stage due to the fact there is less fat in the meat. The hamburg meat was also very good. I will take photos when we have the rest of the meat. The syrup has a bit of a smoke flavor to it. We thought maple tarts might be good so I looked for a recipe and found this one on at Dinner with Julie. Well, what can anyone say.... MORE PLEASE.

Maple Syrup Tarts

Ingredients:

2 eggs
1/2 cup packed brown sugar
1 1/2 cups pure maple syrup
2 tbsp. softend butter
pinch salt
1 cup toasted chopped pecans (optional) (did not use in the maple tarts)
Sour Cherry Jam
Peach Jam

Slivered Almonds

Pie Dough Ingredients:

The Perfect Pie Dough

Follow the ingredient list and the directions to make the pie dough. Or the pie dough of your choice.

Directions:

Preheat oven 400º.
On lightly floured surface roll pastry to 1/4" thick.
Cut circles about 4".
Press into un-greased muffin tins.
Set aside.
In medium sized bowl whisk filling ingredients together.
Fill the prepared tart shells 2/3 full.
Bake for about 20 minutes. I found about 22 minutes worked well.
Let them cool in the pan.
While still warm run a knife around the edges to loosen them.
If they are a little stuck return to oven for a minute to soften again to remove from pan.
Place on cooling rack.
Makes about 24 tarts.

We also made sour cherry and peach with almond tarts. Added Sour Cherry Jam and Peach Jam and topped with slivered almonds. Baked the same as the maple tarts.









Wood Duck on a pond near Cambridge

Monday, July 4, 2011

Peanut Butter and Cornflake Squares


I changed these bars up a bit, added honey nut cheerios. Also added the ganache from the Chocolate Chip Cookies with Ganache Stuffing on top. Loved the additions would make them again for sure.

I have decided to start adding a Photo A Week with my recipe. Hope you all enjoy them.

Peanut Butter and Cornflake Squares

Ingredients:

1 cup white sugar
1 cup peanut butter
1/2 cup corn syrup
3 cup corn flakes
2 cups honey nut cheerios

Ganache:

4 oz. semi-sweet chocolate
5 tbsp. heavy cream
2 1/2 tbsp. light corn syrup
2 tbsp. crème fraîche or sour cream

Directions:

Combine sugar and syrup in saucepan.
Heat mixture on stove until mixture slightly boils up once.
Remove from stove and add peanut butter, cornflakes, honey nut cheerios.
Mix well, working quickly.
Put into a 9x12-inch pan and press down.
Cut into squares before completely cooled.

Ganache Directions:

Put chocolate in medium bowl.
In a small sauce pan bring cream and corn syrup to a boil; pour over chocolate and let stand for 1 minute.
Whisk until smooth.
Whisk in crème fraîche or sour cream.
Refrigerate for about 1 hour and stir occasionally until thick and spreadable.








Baby Mute Swan

Swan baby on Hamilton Harbour

Monday, June 13, 2011

Oatmeal Bars


I get emails from Mr. Food. When I saw this recipe I decided to try it and loved it. I added raisins both dark and light, toffee bits with the chocolate chips. These would be great for kids lunches and to take for snack on any outing.

Oatmeal Bars

Ingredients:

3/4 cup butter
1 Tbsp. maple syrup
1 tsp. baking soda
1/2 tsp. allspice
2 cups large flake oats
1 cup unnbleached flour
1 cup sugar
1/4 cup each of chocolate chips, raisins, toffee bits and golden raisins

Directions:

Preheat oven 350º.
Lightly grease 9 X 13" baking dish
In small sauce pan melt butter and syrup over low heat.
In large bowl, combine butter mixture, baking soda and allspice; mix well and let cool.
In medium bowl combine flour, oats, sugar and chocolate chips, raisins, toffee bits.
Add the flour to the butter mixture and mix well.
Press dough into prepared baking dish.
Bake 15 to 20 minutes or until toothpick inserted comes out clean.
Let cool for 10 minutes then immediately cut into bars; then let cool completely then cut again.
Do not miss this step as they will be to hard to cut after.


Monday, June 6, 2011

Chocolate Chip Cookies with Ganache Stuffing


This is the second cookie I have made with a filling and I think this one was much better. The recipe can be found on Food and Wine. The chocolate chip cookie was also really good just on its own. The Ganache part made enough for another batch, so I will be making more of the cookies to go with it. The other cookie is Triple Chocolate Chip Sandwich Cookie.

Chocolate Chip Cookies with Ganache Stuffing

Ingredients:

1 cup + 2 Tbsp. unbleached flour
1 tsp. Baking soda
1/2 tsp. salt
1/2 cup butter
1/2 cup brown sugar
1/4 cup white sugar
1/2 tsp. vanilla extract
1 egg
1 cup milk chocolate chips
1 cup chopped pecans

Ganache:
4 oz. semi-sweet chocolate
5 tbsp. heavy cream
2 1/2 tbsp. light corn syrup
2 tbsp. crème fraîche or sour cream


Directions:

Preheat oven to 375º.
On a cookie sheet spread nuts and roast for about 8 minutes.
Let cool; then chop; set aside.
In small bowl combine flour, baking soda and salt; whisk.
In mixer bowl cream butter, sugars and vanilla; for about 1 minute.
Beat in the egg.
On low speed add flour mixture, and mix until just mixed.
Remove from mixer and add nuts and chocolate chips.
Spoon 1 tablespoon full onto un-greased cookie sheet 2 inches apart.
Put in frig for 30 minutes to chill dough.

Make ganache:
Put chocolate in medium bowl.
In a small sauce pan bring cream and corn syrup to a boil; pour over chocolate and let stand for 1 minute.
Whisk until smooth.
Whisk in crème fraîche.
Refrigerate for about 1 hour and stir occasionally until thick and spreadable.

When dough has chilled.
Remove from frig and bake for 12 minutes or until golden brown.
Let cool on cookie sheet and then transfer to cooling rack.
Cool completely.
Take one cookie and spread ganache onto the bottom and then place another cookie on top.
Makes 18 cookies.



Monday, May 30, 2011

Peanut Butter Cake


I bought this cookbook years ago at the grocery store. 263 Recipes in Praise of Cooking. This cookbook has many great recipes in it. The Peanut Butter Cake with Peanut Butter Icing is one of the great ones. It is easy to prepare and you can serve to company. This peanut butter cake was also great and it does make a larger cake for company.

Peanut Butter Cake

Ingredients:

1 1/4 cups unbleached flour
1 tbsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
1/3 cup shortening
1/3 cup peanut butter
1 cup lightly-packed brown sugar
2 eggs
3/4 cup milk
1 tsp. vanilla extract

Icing:

1/4 cup butter
1/3 cup peanut butter
1 egg white
2 cups sifted icing sugar
1 tbsp. cream
1/2 tsp. vanilla extract

Directions:

Pre-heat oven to 350º.
Grease and flour 8x8" baking dish.
In small bowl combine flour, baking powder, baking soda, salt and whisk together.
In mixer bowl cream shortening and peanut butter; add sugar and eggs one at a time until combined.
In measuring cup combine milk and vanilla.
Add flour to creamed mixture alternately with milk & vanilla.
Combine until just mixed.
Turn batter into prepared baking dish.
Bake for 45 to 50 minutes, or until tooth pick comes out clean.
Cool 10 minutes.
Remove cake from pan and place on cooling rack.

Directions Icing:

In your mixer bowl cream butter; add peanut butter, egg white combine until smooth.
Add icing sugar alternately with cream until it is the consistency to spread on your cake.
Beat in vanilla extract.


Monday, May 23, 2011

Frosted Chocolate & Cream Cheese Brownies


I can across Simply Baking by Parragon Publishing at one of my thrifts stores. I could not find the book on line anywhere so I scanned the cover for you to see. The cookbook is laid out with step by step photos. It has everything from cakes, small cakes, cookies, tarts, hot and cold desserts, bread & savory bakes, candies, & drinks for every occasion. I think I will be trying a few recipes from this book.

We really enjoyed these brownies. I would make them again. The fudge frosting would be wonderful on a chocolate cake or a white cake.

Frosted Chocolate & Cream Cheese Brownies

Ingredients:

small package cream cheese, softened
1 tsp. vanilla extract
1 cup superfine sugar, I put this in the food processor to make superfine.
2 eggs
1/2 cup butter softened
3 tbsp. unsweetened cocoa
3/4 cup self rising flour, sifted
1/2 cup pecan halves

Fudge Frosting;

1 tbsp. butter
1 tbsp. milk
1/2 cup icing sugar
2 tbsp. unsweetened cocoa
pecans halves to decorate (optional)

Directions:

Preheat oven to 350º.
Lightly grease 8" baking pan, line bottom with parchment paper.
In your mixer bowl combine cream cheese, vanilla and 5 tsp. of the superfine sugar and beat until smooth; set aside.
In your mixer bowl combine eggs and the remaining sugar.
Beat until light and fluffy.
In a small sauce pan add butter and cocoa.
Heat slowly until butter melts and the butter & cocoa mixture combines.
Slowly pour slightly cooled chocolate mixture into egg mixture.
Fold in flour and nuts, until just combined.
Pour half the batter into prepared pan, smoothing the top slightly.
Dollip the cream cheese mixture onto this layer and gently spread it around pan.
Cover the cream cheese mixture with the rest of the batter.
Bake for 40 to 45 minutes.
Cool in pan.

Frosting Directions:

In a small sauce pan add butter and milk; heat gently until butter is melted.
Stir in icing sugar and cocoa.
Mix until smooth.
Frost cooled brownies.
Top with pecans if you wish.
Let the frosting set up.
Then cut into squares.
Makes about 16.



Sunday, May 15, 2011

Cherry Coke Cupcakes


I found this cupcake recipe on Annie's Eats. These cupcakes are so good. I will be making them again.


Cherry Coke Cupcakes

Ingredients:

Cupcakes;
1 1/2 cups unbleached flour
3 tbsp. cocoa powder
½ tsp. baking soda
¼ tsp. salt
¾ cup sugar
8 tbsp. unsalted butter, at room temperature
1 large egg
½ cup buttermilk
¾ cup Coca-Cola
¼ tsp. maraschino cherry juice
2 tsp. vanilla extract
Maraschino cherries, stemless (reserve enough for the cupcake top)

For the glaze (optional):
1 cup confectioners’ sugar
2 tbsp. Coca-Cola

For topping:
2/3 cup heavy cream
3-4 tbsp. powdered sugar
Maraschino cherry juice

Directions:

Preheat oven 350º.
Place paper liners into muffin tins.
In medium bowl combine flour, cocoa powder, baking soda and salt. whisk together; set aside.
In mixer bowl combine sugar and butter, mix until light and fluffy.
Add egg and mix until well combined.
Combine buttermilk, Coke, Maraschino cherry juice and vanilla extract, stir to combine.(This mixture will appear to be curdled--it is ok)
Take dry mixture and the liquid mixture and add alternately into buttered mixture.
Mix until incorporated.
Divide batter evenly between the cupcake liners.
Drop 5 to 6 stemless maraschino cherries into each cupcake and push down into batter.
Bake for 18 minutes or until tooth pick comes out clean.
Allow to cool in pan 5 minutes, then place on cooling rack.

Glaze:

In small bowl combine icing sugar and Coke.
Whisk until smooth.
Spoon small amount over the top of each cupcake.
Allow to set.

Whipping cream:

Add cream to mixer bowl, with whisk attachment.
Whip cream at medium speed, slowly add the icing sugar.
Gradually increase speed to high, until cream forms soft peaks.
Then whip until stiff peaks form.
Do not over beat.
Spoon or pipe the whipped cream on top of the cupcakes.
Top with a maraschino cherry.




Monday, May 9, 2011

Ham 'n' Egg Casserole


On the weekends I like to make breakfast that is easy and tastes good. On Taste of Home page I found this casserole and it seemed to fit the bill. We enjoyed this recipe and I will make it again. It would make a good Mothers Day recipe. I did change the recipe; added onion, celery and toasted the bread cubes.

Ham 'n' Egg Casserole

Ingredients:

1/2 cup chopped green pepper
1/4 cup chopped onion 1/4 cup chopped celery
1/2 cup butter, cubed
10 slices white bread, cubed, toasted
2 cups cubed fully cooked ham
1 cup velveta cheese, cubed
6 eggs
2 cups milk
1 tsp. ground mustard

Directions:

Preheat oven 375º.
Cube the slices of bread you are using.
Place in oven until lightly toasted.
In a large skillet, saute green peppers, onion, celery in butter until tender.
Remove vegetables reserving the drippings in skillet.
Combine the vegetables, bread and ham and place into an un-greased 13X9 baking dish.

Add cheese to drippings; stir over low heat until cheese melts.
Pour over bread mixture.
In a medium size bowl combine, eggs, milk and mustard and pour over cheese.
Cover and put in frig overnight. Or for at least 2 hours before baking.
Remove from frig for at least 30 minutes before baking.
Bake, uncovered for 45 to 55 minutes or until a knife inserted into center comes out clean.
Let rest for 5 minutes and then serve.
Makes 10 to 12 servings.


Monday, May 2, 2011

Cookie Cupcakes



This recipe comes from Taste of Home. When I saw it I thought it would be an interesting cookie to try. If I made these again I would make them in a mini cupcake tin. We did enjoy them.

Cookie Cupcakes

Ingredients:
1/2 cup butter, softened
6 tbsp. sugar
6 tbsp. packed brown sugar
1 egg
1/2 tsp. vanilla extract
1 cup plus 2 tbsp. of unbleached flour
1/2 tsp. baking soda
1/2 tsp. salt

Filling:
1/2 cup packed brown sugar
1 egg
1/8 tsp. salt
1 cup semi-sweet chocolate chips or milk chocolate chips
1/2 cup chopped walnuts

Directions:

Preheat oven 350º.
Place cupcake liners in muffin tin.
In mixing bowl cream butter and sugars until light and fluffy.
Beat in egg and vanilla.
Combine flour, baking soda and salt.
Gradually add to creamed mixture and mix well.
Take this mixture and 1/2 fill paper lined muffin tins.
Bake for 10 minutes or until top of cupcake appears set.
Set aside.

While this is baking;
In a small bowl, beat egg, brown sugar and salt until just combined.
Stir in chocolate chips and walnuts.
Drop a rounded tbsp. full onto the center of each cupcake.
Bake for another 10 minutes or until toothpick inserted into the center comes out clean.
Cool for 10 minutes; then remove from muffin tin and cool on rack.
Makes 1 dozen.



Monday, April 25, 2011

Pear-Cinnamon Streusel Squares


If you can not find Cinnamon Chips for this recipe you can use milk chocolate chips. I found the cinnamon chips at the bulk barn. This recipe came from the Better Homes and Gardens The Ultimate Cookie Book. The pear cinnamon combination is so good. I will be making these again.

Pear-Cinnamon Streusel Squares

Ingredients:

2 cups unbleached flour
1 1/4 cups large flake oatmeal
3/4 cup packed brown sugar
2 tsp. ground cinnamon
1 cup butter
2 eggs
1 cup white sugar
2 tbsp. unbleached flour
1/4 tsp. baking powder
1/4 tsp. salt
2 cups chopped, peeled and cored pears or apples
3/4 cup cinnamon flavored chips
powdered sugar

Directions:

Preheat oven to 350º.
Lightly grease a 9"X13" baking pan; set aside.
In a large mixing bowl combine 2 cups flour, oats, brown sugar and ground cinnamon.
With a pastry blender cut in butter until mixture resembles coarse crumbs.
Remove 1 1/2 cups of this mixture; set aside for topping.
Take the remaining oat mixture and press into bottom of the baking dish.
Bake for 15 minutes.

In a medium sized bowl beat eggs and white sugar, until mixture is smooth with a whisk.
Whisk in 2 tbsp. flour.
Then whisk in baking powder and salt.
Stir in pears and cinnamon chips.
Gently spread fruit mixture over hot crust that you baked.
Sprinkle the saved oat crumble over the pear mixture.
Bake for 30 to 35 minutes or until golden brown.
Cool in pan on a wire rack.
Cut into squares.
When serving dust with icing sugar.
Or you can make a icing sugar icing and drizzle over square.
Make about 32 squares.




Monday, April 18, 2011

Apple Sauce Cake

This cake is so good. The little divots that melt down are the best part of the cake. The recipe came from Daphne's Dandelions.

Apple Sauce Cake

Ingredients:

Topping Ingredients:

1/4 cup brown sugar
1 Tbsp. flour
1/2 tsp. cinnamon
1 Tbsp. butter

Cake Ingredients:

1/2 cup unbleached flour
1/2 cup whole wheat flour( just used 1 cup unbleached flour)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup applesauce
1/2 cup brown sugar
1/2 tsp. vanilla
1 egg
1/4 cup melted butter
1/2-3/4 cup grated apple

Directions:

Preheat oven to 375º.
Prepare topping in small bowl. Set aside.
In a medium bowl mix all the dry things together.
In another medium bowl combine all the wet things together.
Add flour mixture to wet and blend until just combined.
Pour batter into an 8x8 pan.
Sprinkle topping over batter.
Bake for 40 minutes or until tester comes out clean.


Monday, April 11, 2011

Cinnamon Loaf

This is a recipe I have made so many times over the years. It comes from the Protestant Ladies Chapel Guild RCAF Station La Macaza, Quebec cookbook.

Cinnamon Loaf

Ingredients:

Loaf:
1/2 cup butter
2 eggs
1 cup white sugar
2 cups unbleached flour
pinch salt
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. vanilla extract
1 cup sour milk (add 1 tsp. vinegar to make the milk sour)

Ingredients:

Cinnamon Filling & Topping:

3 Tbsp. brown sugar
1 Tbsp. cinnamon

Directions:

Preheat oven 350º.
Butter your loaf pan of your choice.
In small bowl whisk flour, baking powder, baking soda and salt. Set aside.
In measuring cup add milk and the vinegar. Add vanilla. Set aside.
In small bowl combine brown sugar and cinnamon and mix. Set aside.
In your mixer add butter and sugar and mix until light and creamy.
Add one egg at a time and mix until combined.
Add your dry ingredients alternately with sour milk.
Do not over mix this mixture.
Add 1/2 the batter to your loaf pan.
Sprinkle cinnamon mixture onto this batter.
Add remaining batter and sprinkle with the remaining cinnamon mixture.
Bake 1 hour or until tooth pick comes out clean.
Let cool in loaf pan for a least 1 hour.
Remove and place on cooling rack to cool completely.
It is best to cut this loaf the next day.



Monday, April 4, 2011

Coffee Cake Muffins

This Recipe for Coffee Cake Muffins I found on Martha Stewart's Blog was a very nice muffin. It made about 1 1/2 dozen in regular muffin tin. I took them to work and everyone enjoyed them.

Coffee Cake Muffins

Ingredients:

Streusel Topping:

1 cup packed dark brown sugar (Used golden)
1 cup unbleached flour
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup cold butter, cut into small pieces

Muffin Ingredients:

1/2 cup room temperature butter (if you do not use liner paper you will need more butter for the muffin tin)
1 3/4 cup unbleached flour
2 tsp. baking powder
1 tsp. baking soda
1 cup sour cream
1 cup sugar
1 tsp. vanilla extract
2 large eggs
Icing sugar for dusting tops

Directions:

Prepare streusel topping:

In medium bowl combine, brown sugar, flour, cinnamon and salt.
With a pastry blender cut in butter until mixture looks like course meal.
Keep in frig until ready to use.

Muffin Directions:

Preheat oven to 350º.
Prepare muffins tins, either by adding muffin papers or butter and flour pan.
In small bowl combine with whisk flour, baking powder, baking soda. Set aside.
In your mixer bowl combine butter, sour cream, sugar and vanilla.
Beat until mixture is light and fluffy.
Beat in one egg at a time, until well combined.
Reduce speed on mixture and add flour mixture and mix only until combined.
Spoon 1/2 the batter into muffin tins.
Add streusel mixture to top of batter.
Cover with the remaining batter; and top with streusel topping.
Bake for 25 to 30 minutes or until tooth pick comes out clean when inserted.
Cool in pans for 5 minutes.
Then remove and place on cooling rack until completely cooled.
Dust with icing sugar to serve.(which I forgot to do)


Monday, March 28, 2011

Cheese Bacon Rounds


The other day I found this recipe on all recipes. And it was so worth making even though I did not have bacon. So with the bacon you can imagine it will be that much better.

Cheese Bacon Rounds

Ingredients:

4 baking potatoes, cut into 1/2 inch slices
1/4 cup oil
8 slices bacon - cooked and crumbled
1/2 cup shredded Cheddar cheese
1/2 cup minced sweet onions

Directions:

Preheat oven to 375º.
Wash and peel potatoes.
Slice the potatoes to about 1/4" thick.
On cookie sheet pour some of the oil and roll the potato pieces in it.
Arrange potatoes on sheet top with cheese, onion and bacon.
Bake for 30 to 40 minutes or until golden brown.

Monday, March 21, 2011

Morning Glory Muffins


This recipe comes from Muffin Mania Cookbook by Cathy Prange and Joan Pauli. I really like this book I have made many recipes from it over the years. The one I linked to is a different cover than mine which is from the 1980's but it appears to be the same book. I would recommend to buy this cookbook.

Morning Glory Muffins

Ingredients:

2 cups unbleached flour
1 1/4 cups white sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt

2 cups grated carrot
1/2 cup raisins
1/2 cup toasted nuts of choice
1/2 cup coconut
1 apple, peeled, cored and grated

3 eggs
1 cup oil
2 tsp. vanilla extract

Directions:

Preheat oven to 350º.

In large bowl combine flour, sugar, baking soda, cinnamon and salt.
Whisk together.

In medium size bowl combine:

carrots, raisins, nuts, coconut and apple.
Stir to combine.
Stir into flour mixture.

In small bowl combine eggs, oil and vanilla.
Whisk together.
Add to flour and fruit mixture and combine until just mixed together.

Spoon into prepared muffin tin evenly.

Bake for 20 minutes.
Makes 14 large muffins.

Thursday, March 17, 2011

Monday, March 14, 2011

Creme Brulee French Toast


On family day and I was searching around the internet and came across Creme Brulee French Toast. It was so worth making. My daughter came the next week and I made it for breakfast for her. She really enjoyed this recipe as well.

Creme Brulee French Toast

Ingredients:

1/2 cup butter
1 cup packed brown sugar
2 tbsp. corn syrup
6 slices bread
5 eggs
1 1/2 cups half and half cream
1 tsp. vanilla
1 tsp. orange liqueur
1/4 tsp. salt

Directions:

In medium sauce pan melt butter over medium heat.
Add brown sugar and corn syrup.
Stir until sugar is dissolved.
Pour into bottom of baking pan 9X13" .
Remove crusts from bread and arrange into the baking dish in a single layer.
In small bowl combine eggs, cream, vanilla, orange liqueur and salt. Whisk together.
Pour over the bread.
Cover, and chill at least 8 hours or overnight.
Preheat oven 350º.
Remove the dish from frig and bring to room temperature.
Bake uncovered 35 to 40 minutes or until golden brown.


Monday, March 7, 2011

Banana Cream Pie


Banana cream pie is a classic. One of the comfort foods you remember from your childhood. Martha Stewart had this recipe we decided to try. The pie crust is The Perfect Pie Crust.
I have added this recipe to Sweet As Sugar Cookies Blog, Sweets for a Saturday #8.

Banana Cream Pie

Ingredients:

Follow the pie crust recipe and blind bake shell.

Filling ingredients:

1 package vanilla pudding mix
1 1/2 cups milk
1 1/4 cups whipped cream
1/3 cup toasted coconut, plus more for garnish
3 small or 2 large bananas, sliced into 1/4-inch-thick rounds

Directions:

Make the filling:
In a medium saucepan, whisk together pudding mix and milk.
Place over medium heat and cook, stirring, until mixture thickens and comes to a boil.
Remove from heat and transfer to a medium bowl.
Cover with plastic wrap, pressing down on the surface to prevent a skin from forming.
Transfer to refrigerator and let chill.

Fold 1/4 cup whipped cream, coconut and bananas into pudding.
Pour filling into cooled pie crust, spreading evenly with a spatula.
Add remaining 1 cup whipped cream over the top of the pie.
Sprinkle with remaining toasted coconut.
Keep pie refrigerated until ready to serve; pie is best served the day it is made.



Monday, February 28, 2011

Snappy Bacon Dip

After I made the Sausage and Dressing Bake I looked at a few other recipes for pork. This recipe just jumped out at me. A bacon dip what could be better than that.

Snappy Bacon Dip

Ingredients:

1 lb. bacon
1/4 cup ketchup
1/4 tsp. Worcestershire Sauce
1 cup sour cream
1 1/2 tsp. dry mustard
1 (3oz.) pkg. cream cheese

Directions:

Cook bacon and crumble very finely.
In medium sized bowl mix the rest of the ingredients, including bacon.
Chill in frig for at least 3 hours.
Serve with corn chips.
Makes 2 3/4 cups

Monday, February 21, 2011

Milk Chocolate and Peanut Butter Hot Cocoa

Everyone loves hot chocolate and this recipe will be no exception. This recipe came from the February 2011 issue of Martha Stewart magazine.

Milk Chocolate and Peanut Butter Hot Cocoa

Ingredients:

2 cups milk
1 cup half and half
1 cup milk chocolate, chopped
1/4 cup creamy peanut butter

Directions:

In medium sized saucepan combine milk and cream and warm them.
Add the chocolate and whisk until melted and combined.
Continue to warm mixture until it thickens, about 5 minutes.
Whisk in peanut butter until it is smooth.
Pour into cups and top with whipped cream.

Monday, February 14, 2011

Oatmeal Cake


This cake is great to take to a potluck or family gathering. It is not a heavy cake to finish off your meal with. And you could have it with coffee or tea in the afternoon.

Oatmeal Cake

Ingredients:

1 cup quick cooking oatmeal
1 1/2 cups boiling water
1 cup sugar
1/2 cup softened butter
1 cup packed brown sugar
2 eggs
1 1/2 cups unbleached flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

Topping:

1 small can carnation milk (used about 1/2 a large can)
1/2 cup softened butter
1 tsp. vanilla extract
1 1/2 cups packed brown sugar
2 1/2 cup coconut


Directions:

Preheat oven 350º.

Lightly grease 9X13" baking pan.

In medium size bowl add oatmeal to this pour the boiling water over. and let stand for 20 minutes until it has cooled.

In medium bowl whisk together flour, baking powder, baking soda, salt and cinnamon.

In mixer bowl cream butter, white sugar, brown sugar and the 2 eggs.

Add the cooled oatmeal.

Add flour mixture and mix until just combined.

Pour into lightly greased 9 X 13" baking pan.

Bake for 30 to 40 minutes or until golden brown.

Topping:

Combine topping ingredients into a medium sized bowl.

While the cake is very warm spread topping evenly over cake then place under broiler and broil until topping is bubbling and browns.

Remove to cooling rack to cool.

Can be served warm or cool.



Monday, February 7, 2011

No Bake Cookies


I found this recipe on doughmesstic blog. Adding nutella and peanut butter and caramel just made sense. They were really good.

No Bake Cookies

Ingredients:

2 cups white sugar
1/2 cup peanut butter
1 cup semi-sweet chocolate chips
1/2 cup milk
1/8 tsp. salt
3 cups instant oats
1/4 cup caramel sauce(either bought jar or home made)
1/4 cup nutella
1 tsp. vanilla

Directions:

In medium sized pot combine sugar, chocolate chips, peanut butter, milk and salt.
When mixture comes to a full boil; boil for 1 minute.
Remove from heat and add oats, caramel sauce, nutella and vanilla.
Drop 1 tbsp. full onto parchment paper.
Let cool.

Monday, January 31, 2011

Sausage And Dressing Bake


Many years ago I bought a cookbook at the fair called Pork on your Plate. I have made many recipes from it. This recipe is really good, I love the rosemary in it.

Sausage and Dressing Bake

Ingredients:

2 lbs. pork sausage
4 cups bread crumbs
4 tbsp. minced onion
1/2 tsp. salt
1/2 tsp. savory
2/3 cup melted butter
4 tbsp. minced celery
1/2 tsp. ginger
1 tsp. rosemary

Directions:

Preheat oven to 350º.
Cut your sausage in half and fry in your pan. ( you can leave whole and fry)
When brown set aside.
Place butter in fry pan and melt.
Add onion and celery and saute until transparent.
Add bread crumbs and seasonings.
Do not brown this just moisten.
In your baking dish place a layer of sausage on bottom.
Add the dressing on top of sausage.
Then add the rest of your sausage.
Bake for 20 minutes or until lightly browned.

Monday, January 24, 2011

Spiced Banana Cupcakes with Caramel and Peanut Butter Frosting


I was watching something and decided to try a banana cupcake. In searching for a recipe I came across this one on Big Oven. The recipe is very good but I would add more spice next time, it just was not spicy enough for me. The filling inside the cupcake is my caramel sauce. The frosting which just makes you speechless it is that good. Usually I add where I found the recipe so I can add it here, but I did not. So if someone finds this recipe let me know so I can add the blog.

Spiced Banana Cupcakes with Caramel and Peanut Butter Frosting

Ingredients:

Cupcake Batter:

1 1/4 cup unbleached flour
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
pinch of cloves
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup crisco
1/2 cup sugar, plus 2 tbsp. sugar
1 egg
1/2 tsp. vanilla
3/4 cup mashed bananas

Directions:

Preheat oven 375º
Add all ingredients into your mixer bowl and combine until just mixed.
Line muffin tins with muffin papers.
Spoon batter into cups and bake for about 20 minutes.

Makes 12 cupcakes



Caramel Sauce

Ingredients:

1 cup of sugar

5 Tbsp butter

1/3 cup heavy whipping cream


Directions:

1. First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.

2. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir slowly with a whisk or wooden spoon.

3. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.

4. Once the butter has melted, take the pan off the heat. Count to three, then add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.

5. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.


Peanut Butter Frosting

Ingredients:

10 ounces cream cheese, room temperature
4 ounces softened butter
5 cups icing sugar
2/3 cup smooth peanut butter

Directions:

In mixer bowl beat cream cheese and butter until light and fluffy.
Gradually add icing sugar 1 cup at a time, mix completely before adding next cup.
Scrap down bowl often.
Once all icing sugar is added beat until light and fluffy, about 3 minutes.
Add peanut butter and beat until well blended.

Assembly of cupcakes

Take cooled cupcake and take center out of cake with a spoon or apple corer.
Spoon caramel sauce into the hole.
Add your frosting however you wish with a piping bag or just use spatula or off set knife to spread icing on cupcakes.
Then drizzle with caramel sauce and chocolate sauce.



Sunday, January 23, 2011

Caramel Sauce

I have added the caramel sauce as a recipe on its own, since I have it added to different recipes.


Caramel Sauce


1 cup of sugar

5 Tbsp butter

1/3 cup heavy whipping cream

1. First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.

2. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir slowly with a whisk or wooden spoon.

3. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.

4. Once the butter has melted, take the pan off the heat. Count to three, then add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.

5. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.

Monday, January 17, 2011

Peanut Butter Cookies with Mini Peanut Butter Cups


On Cookie Madness blog I found this cookie recipe. It is most likely the best peanut butter cookie I have made. Zehrs had the mini peanut butter cups so I was all set to make the cookies.

Peanut Butter Cookies with Mini Peanut Butter Cups
Ingredients:

1 1/2 cups unbleached flour
1/2 tsp. baking soda
8 tbsp. softened butter
3/4 tsp. salt
3/4 cup sugar
1/4 cup packed brown sugar
1 1/4 cups peanut butter (used Kraft)
1 large egg
1 tsp. vanilla
1/2 cup mini peanut butter cups
1/3 cup chopped salted peanuts (did not use)

Directions:

In medium bowl whisk flour and baking soda together and set aside.
In bowl of mixer add butter, sugar, brown sugar and salt and beat on medium until smooth and creamy. About 1 minute.
Add peanut butter, egg and vanilla and beat for about 30 seconds.
Remove bowl from mixer and stir flour mixture in until combined.
Cover dough with plastic wrap and put in frig for 2 hours or over night. (I put in frig overnight)

Preheat oven to 325º.
Take tablespoon sized bits of dough from bowl and roll into balls.
Place on baking sheet 2 1/2" apart.
Use a fork to make the marks on the cookies or whatever design you wish, just make sure they are about 1/2' thick.
Bake for about 15 minutes or until lightly golden brown.
Cool cookies before storing in your cookie jar.
Make about 36 cookies.


Monday, January 10, 2011

Cauliflower Gratin


Here is the second recipe from last week. Truly enjoyed this recipe. The Gruyere Cheese was great. I had not used this cheese in recipe before in a recipe.

Cauliflower Gratin

Ingredients:

1 1/2 cups milk
1 bay leaf
1 clove garlic, split
3 tbsp. butter
3 tbsp. flour
1/2 cup grated Gruyere cheese
1/4 cup breadcrumbs
2 to 3 tbsp. grated Parmesan Cheese

Directions:

Sauce:
In a medium sized saucepan add milk, bay leaf and garlic and bring to simmer.
Cover, turn off heat and let infuse for 15 minutes.
In another saucepan melt butter and whisk in flour and cook out raw taste of flour.
Gradually whisk in milk.
Whisk and cook until mixture thickens.
Remove from heat and stir in cheese, stir until cheese melts.
Season with salt and pepper.
Set aside.

Prepare cauliflower:
Preheat oven to 425º.
Bring a large pot of water to boil that has been well salted.
Blanch cauliflower until it is just tender, about 5 minutes.
Drain well.
Pat dry with tea towel.
Season with salt and pepper.
Add cauliflower to cheese mixture and toss gently.
Add to gratin dish.
Top with breadcrumbs and Parmesan Cheese
Bake for about 30 minutes or until bubbly and lightly browned.

Monday, January 3, 2011

Pork Chops with Potatoes


French Food at Home on the food network is a great show. This is the first recipe. The second recipe will follow next week. These two recipes I had in my to try list for awhile. You know how it is you see something and bookmark it to try and things happen you do not make it when you want. Well, I have to say both recipes were really good and easy to prepare and I will make them again.

Pork Chops with Potatoes

Ingredients:

4 fatty pork chops
2 cloves of garlic, sliced
salt and pepper
1 tbsp. butter
1 1/2 lbs. potatoes, peeled and thinly sliced
1 onion, sliced
4 slices bacon
1/2 tsp. juniper berries (could not find)
1/2 cup white wine, cider, or beer ( used Dan's hard cider)
1/2 cup beef stock
handful of chopped parsley, garnish

Directions:

Preheat oven to 325º.
Take the pork chops and using a knife make slices in meat and insert a slice of garlic into it.
Season each chop with salt and pepper.
In large frying pan add butter and brown chops on both sides; about 3 minutes a side.
In a 9X13" baking dish arrange half the potatoes and onions on bottom.
Season with salt and pepper.
Place chops on top of potatoes and onions.
Arrange bacon over chops and if you have juniper berries scatter over the chops.
Cover with the remaining potatoes and onions.
Season again with salt and pepper.
Pour wine, cider or beer.
Cut a piece of parchment paper to fit over the potatoes and lay it onto the top.
Bake for about 1 1/2 hours.
At the half way mark add stock and cover again and continue to bake.
Sprinkle with parsley when placed on plate.


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