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Tag Archives: Flour

Fresh Rhubarb Pie Recipe

Fresh Rhubarb PieMr.Picky was in need of a rhubarb pie, so I went to my favorite recipe Fresh Rhubarb Pie Recipe – Allrecipes.com.  This tastes like a million bucks and always turns out perfect.  If you have crust already made it takes maybe 10 minutes to put together.

I love the tartness of rhubarb against a flaky crust and a nice scoop of vanilla ice cream.  Ice cream is not my favorite but some dessert require ice cream and this is one of them.  Rhubarb is one of my favorite vegetables and I can’t wait to try a bunch of new savory recipes I came across.

Rhubarb Pie:

  • 1 recipe of a 9 inch double crust, I would recommend my never fail pie crust recipe
  • 4-5 cups rhubarb, chopped
  • 1 1/3 cup sugar
  • 6 Tbs flour
  • 1 Tbs butter

Preheat oven to 450 degrees.

Roll out first pie crust and place in a 9 inch pie plate.

Combine sugar and flour, and sprinkle the bottom crust with 1/4 of the mixture.

Add the chopped rhubarb and sprinkle evenly with the remaining sugar and flour mixture.

Dot the pie with small pieces of butter and cover with top crust.  Slice a few 2-3 inch marks on top of crust for steam to escape.

Place pie on lowest rack of oven, and bake for 15 minutes.

Reduce heat on oven to 350 degrees and continue baking for 40-45 minutes.

Serve warm or cold with a small scoop of vanilla ice cream.
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Sweet Potato Casserole

My Grandmother started making this Sweet Potato Casserole recipe at least 5 years ago for Thanksgiving.  It has turned into such a favorite the pan is almost licked clean.  My daughter will usually eat as much as I will give and then a second helping.  We no longer prepare the sweet potatoes any other way for the holidays.

I find myself making it throughout the year as dessert for my kids.  I have yet to get Mr.Picky to like sweet potatoes of any kind.  We were headed to my family’s for dinner where I was preparing a somewhat Thanksgiving flavored dinner.  I had extra sweet potatoes to use up and thought this would be the perfect side dish to the meal.  Although we serve it as a side it has enough sugar and butter to be a dessert, this is probably why it is the best.

In my pictures I made the recipe just as my Grandmother wrote the recipe.  When I got to her and said how come mine doesn’t look like yours?  She stated that she had increased the flour amount in the topping which makes it more of a crumb and better.  I have revised the recipe to the correct flour amount so if your picture looks different it is ok.

Sweet Potato CasseroleSweet Potato Casserole:

  • 6 large sweet potatoes or yams- peel after steaming and mash well
  • 3 Tbs butter
  • 1/2 cup sugar
  • 1 egg, beaten
  • 1 tsp vanilla

Topping:

  • 5 Tbs melted butter
  • 3/4 cup brown sugar
  • 5 Tbs flour
  • 1/4-1/2 cup pecans or walnuts, chopped

After steaming the sweet potatoes until tender, remove the peel and mash well.  Add in the butter, sugar, egg, and vanilla.  Continue to mash until well combined and almost completely smooth.

Spread potatoes in a 9×13″ glass baking dish.

Combine topping ingredients and spread over the sweet potatoes.

Bake at 350 degrees for about 20 minutes until topping is caramelized and potatoes are heated through.


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Curried Pork

Some of my favorite cookbooks are Cooking Light Annual Recipes, this recipe struck my eye out of the 2004 edition.  As a child my mother cooked a lot with curry and to be honest it burned me out on it.  Mr.Picky likes it so I thought I should give it a try and cook a curry dish.

This dish was great and easy.  Allow yourself at least an hour to cook though.  The only thing I would do differently is add some more spice for a fuller flavor.  I have adjusted the recipe to what I would do next time.  We served our curried pork over white rice with seasoned roasted cauliflower.

Curried PorkCurried Pork:

  • 1 1/2 cup onion, finely chopped
  • 1 cup green pepper, chopped
  • 1 1/2 cup sliced mushrooms
  • 1/4 cup flour
  • 2 tsp curry powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 lb. boneless pork loin, cut into 1/2″ cubes
  • 1 (14.5 oz.) can no salt added diced tomatoes, undrained

Preheat oven to 350 degrees.

In a large nonstick skillet lightly sprayed with cooking spray or olive oil saute onions and peppers over medium heat for about 3 minutes.

Add in mushrooms and cook another 2 minutes.

Curried Pork

Place vegetables in a 11 x 7″ baking dish that has been lightly greased.

Combine flour, curry powder,salt, and pepper in a bowl.  Add pork and toss to coat.

Curried Pork

In the same pan you used for vegetables, spray again with oil.  Over medium high heat add pork mixture and cook about 5 minutes until pork has browned on each side.

Pour pork mixture over vegetables in baking dish.  Now pour the can of tomatoes over the whole dish.

Curried Pork

Cover and bake at 350 degrees for 1 hour or until tender.

Serve over rice.

Curried Pork

 

Zucchini Pineapple Bread

Here is another quick bread recipe.  I found Zucchini Pineapple Bread II Recipe – Allrecipes.com.  It was a different from the normal Grandma’s Zucchini Bread recipe but I am not sure it was better.  I love trying new things and thought the added pineapple sounded interesting.

I substituted out some oil and didn’t not add the pecan’s due to Mr.Picky.  This was a very moist zucchini bread and it was enjoyed.  Next time I will leave out the raisins and add the pecans, I think the flavors would work better.  Also make sure you really drain the pineapple well so there is not to much liquid in the batter.

Zucchini Pineapple BreadZucchini Pineapple Bread:

  • 3 eggs, beaten
  • 2 cups sugar
  • 1 tsp vanilla
  • 1/2 cup oil
  • 1/2 cup applesauce
  • 2 cups zucchini,grated
  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup raisins
  • 1 cup pecans, chopped
  • 1 cup crushed pineapple, drained.

Mix together eggs, sugar, vanilla,oil, applesauce, and zucchini.

Sift together the flour,baking soda, baking powder, and salt.  Add this mixture to the wet ingredients.

Stir in nuts, raisins, and pineapple.

Pour into 2 9x5x3″ pans that have been lightly greased.

Bake in a preheated oven for 325 degrees for 1 hour or until toothpick comes out clean.

(If doing mini loaves reduce cooking time by about 20 minutes or so)

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Sweet Potato Spice Bread

I had a rather large bag of sweet potatoes to use up.  Usually we eat them rather quickly but I guess I had no motivation.   I planned on making some mashed sweet potatoes to go along dinner.  With the leftover sweet potatoes in the fridge the plan was to eat them up.

My Grandmother passed me some Taste of Home magazines she was through with.  I found a recipe for Sweet Potato Bread that I needed to try, as I am sucker for quick breads.  Grandma always has quick bread at her house.  She often served little quick bread sandwiches to us for snack.  Filling the quick bread with peanut butter or cream cheese was so exciting as a kids.  As it turns out my kids love these little sandwiches also.

Sweet potato spice bread turned out great, very similar to a pumpkin bread.  Unlike the original recipe I reduced the sugar and fat by substituting the oil out.  This bread has just a bit of spice and is filled with raisins, and nuts would be great but Mr.Picky will not tolerate them.  The only think I would do differently is whip or blend my sweet potato instead of mashing it.  Mr.Picky questioned the chunks and I lied and said it was pumpkin.

Sweet Potato Spice BreadSweet Potato Spice Bread:

Yields: 2 (9×5″) loaves

  • 3 1/2 cup flour
  • 2 cup sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp ground cloves
  • 4 eggs
  • 2 cup mashed or whipped sweet potatoes
  • 2/3 cup unsweetened applesauce
  • 2/3 cup milk
  • 2 Tbs flaxseed meal
  • 1 cup raisins
  • 1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees.

Sift together flour,baking soda,salt, baking powder, cinnamon,ginger, and cloves.

In a stand mixer or large mixing bowl whisk together eggs, sugar,applesauce, flax-seed, milk, and sweet potatoes.

Add in the dry mixture until just combined.

Fold in raisins and nuts until all are combined.

Grease 2 (9×5″) loaf pans.  Split the batter evenly between the pans.

Sweet Potato Spice Bread

Bake at 350 degrees for 55-60 minutes.  Cool in pans about 15 minutes before turning out.

 


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Honey Oat Bread

This Soft Honey Oat Bread – Bakingdom looked great.  I was looking for a homemade bread recipe to go along side dinner.  Honey Oat bread was the perfect pairing with a hot bowl of soup.  Not to mention the next morning it made the best toast ever.

My mother-in-law is so intimidated by yeast breads don’t be scared of yeast it is fun.  I love baking with yeast and watching my creation grow the kids love this part as well.  This method was new to me because I usually proof my yeast with the warm water and whatever sugar is in the bread.  This usually assures me that the yeast is active and ready.

This honey oat bread recipe turned out to be a light bread with a good chew.  The sweetness of the honey shows through but without becoming a sweet bread.  Great recipe to mix up the same old bread.

Honey Oat BreadHoney Oat Bread:

  • 3 cups flour
  • 3/4 cup oats (old fashion or instant)
  • 2 1/4 tsp yeast
  • 1 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup water, warm
  • 2 Tbs butter
  • 1/4 cup honey

bread topping:

  • 1 1/2 Tbs honey
  • 1 1/2 Tbs oats

In a mixing bowl combine flour, oats, yeast and salt.

Warm milk and add butter to it until it melts.  Add in the water and honey to this mixture.

Pour the milk mixture into the flour mixture.  Use a dough hook or spoon until a dough forms.

Knead the dough ball by hand or with a dough hook for about 10 minutes, the dough will be stretchy.

Place dough in an oiled bowl and allow to rise 1/2-1 hour until doubled in size.

Once doubled flatten to a 9×12″ rectangle.  Tightly roll and tuck ends underneath.

Prepare a 9×5″ loaf pan by greasing lightly.  Place roll into the loaf pan.  Cover with a towel and rise another 1/2-1 hour.Honey Oat Bread

Preheat oven to 350 degrees.

Brush the loaf with warm honey and sprinkle with oat topping.

Honey Oat Bread

Bake at 350 degrees for 40-50 minutes.

Honey Oat Bread

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Blueberry Upside Down Cake

Once again I needed a dessert to bring to a dinner, Thibeault’s Table: Blueberry Upside Down Cake was the recipe of choice that day.  Two reasons it was on my list of recipes to try and I had all the ingredients on hand.  I selected the right dessert because this turned out great.

This cake could pass as a coffee cake and I would probably serve for brunch.  The berries were a great combo with the somewhat cinnamon flavored cake.  The cake was not to sweet and not dry.  When I left the event I took the first few slices home and left the remaining.  I received a call to say my tray was clean and every bit of dessert was gone.

All those berries I so diligently picked and froze all summer are finally paying off.  I have made some great desserts lately with frozen berries.  I am so glad to enjoy a bit of summer in the dead of winter.  Berries just make me happy!

Blueberry Upside Down CakeBlueberry Upside Down Cake:

  • 1/4 cup melted butter
  • 1/2 cup brown sugar
  • 2 cups blueberries, fresh or frozen
  • 1 Tbs lemon juice
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 tsp salt
  • 1 tsp cinnamon
  • 3/4 cup milk
  • 1 1/3 cup flour
  • 2 tsp baking powder

In a 9″ square cake pan prepare by lightly greasing or spraying with baking spray.

Combine melted butter and brown sugar.  Spread evenly on the bottom of the pan.

Sprinkle the sugar layer with the berries and sprinkle those with the lemon juice.

Blueberry Upside Down Cake

Meanwhile for the cake:

Cream butter and sugar until light.  Beat in eggs and vanilla.

Sift together the salt, cinnamon, flour, and baking powder.

Alternate adding the dry ingredients and milk to the butter mixture.  Mix until smooth.

Spread the cake batter over the blueberries evenly.

Bake at 350 degrees for 45-50 minutes.

Blueberry Upside Down Cake

Let cool completely and turn out onto a platter or plate.

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Vanilla Magic Cake

Vanilla Magic CakeI was so intrigued over Magic Cake | Kitchen Nostalgia, I mean three layers one batter?  This recipe has been on my list of desserts for a while.  After tasting it I am sure it will be made more often.  I was headed to a planned dinner and was asked to bring a dessert at the last-minute.  Magic cake contained ingredients on hand and seemed easy enough.

Bringing dessert is always my dream because my list of things to try goes on and on.  How many desserts can one family eat?  I rarely make dessert unless we are attending an event or having company so the recipes to try add up quickly.

Magic cake was easily assembled and placed in the oven.  The longest point is allowing it to cool fully.  I was so nervous because I hadn’t made it before and was taking it some where.  Usually I know if something will turn out, to be honest I didn’t have confidence in the three layers turning out.

After the cake filling the pan to the brim and watching it puff up as if it was a souffle, I wasn’t sure what I got myself into.  Of course as I took it out of the oven it deflated and started the long cooling process.  I only had two hours when the recipe required three hours.  After the two hours the cake came out nicely on a plate and I allowed it to cool the last hour during the drive and dinner.  At this point I still had no idea if this cake was going to turn out.  It looked great and smelled great, then it came the time to slice and serve.  With the first slice much to my surprise it had three layers and yelled out with joy.

I served the cake and my family had the first bites.  They loved it, almost as much as I did when I finally got a  chance to have a piece.  It tasted almost like custard but with some cake like texture to it.  It was a wonderful and light dessert.  Next time I will serve it with fresh berries or a berry sauce.  Alone it was great as well.  I can’t wait to try different flavors of magic cake!

Magic Cake:Vanilla Magic Cake

  • 4 eggs, separated at room temperature
  • 1 Tbs water
  • 1/2 cup + 2 Tbs sugar
  • 1/2 cup butter, melted
  • 3/4 cup flour
  • 2 cups milk, lukewarm
  • 2 tsp vanilla
  • sprinkle of powdered sugar, if desired

Beat egg whites until stiff peak forms, set aside.

In another bowl mix egg yolks and sugar until combined.  Stir in water and vanilla until light in color.

Add the melted butter to the yolk mixture and beat another minute or so, last but not least add the milk and beat until combined.

Fold the egg whites into the yolk mixture about a third at a time until combined.  A few small bits of egg white is fine just no large clumps.

Pour into a lightly greased 8×8″ round cake pan.  It is fill it to the very brim, do  not worry.

Vanilla Magic Cake

Bake in a preheated oven at 325 degrees for about 60 minutes.  It will puff and should have the slightest shake in the center when done.  It will deflate when cooling and this is also ok.

Vanilla Magic Cake

Cool 2-3 hours in pan, turn out onto a plate.

Vanilla Magic Cake

Sprinkle with powdered sugar if desired or serve with berries.

Vanilla Magic Cake


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Pita Bread Recipe

I made pita bread once long ago and had no idea what recipe I used.  I checked out one of my favorite sites and found Peppy’s Pita Bread Recipe – Allrecipes.com.  With a few alterations my pita bread was complete.  It is so simple if you have the time for the dough to raise.

We had a few girls over to play for the day and had fun rolling and stretching the dough.  It was even more fun to watch it bake and puff up in the oven through the glass oven door.  Of course everyone had to sample our creation which was almost as much fun to taste a completed project.

My plan for pita bread was to make it the day before my birthday party and serve it at the party.  We ended up eating a bit fresh.  With the rest of the bread I placed it in a sealable bag.  It sliced nicely into wedges just before the party to dip into some hummus.

Pita Bread:Pita Bread

  • 1 1/8 cup warm water
  • 3 cups flour
  • 1 tsp salt
  • 1 Tbs olive oil
  • 1 1/2 tsp sugar
  • 1 1/2 tsp dry yeast

Combine yeast, sugar, and water to proof until foamy.

Add in the oil to the yeast mixture.

In a bowl combine flour and salt.  Make a well in the center and add yeast mixture.

Knead until the dough becomes smooth and elastic.

Place the dough in an oiled bowl and cover with plastic wrap.  Allow to rise in a warm place for about 3 hours or until double in size.

Once dough had doubled roll into a rope shape.

Pita Bread

Pinch off 12 pieces and place balls on a floured surface to sit and rest for 10 minutes.

Preheat oven to 500 degrees with the rack at the bottom.

Pita Bread

Roll each dough ball to a 5-6 inch circle with  a rolling-pin or using your hands to stretch the dough.

Bake about 4 circles at a time for about 5-6 minutes.  Until puffy and slightly brown.

Pita Bread

Remove from baking sheet to cool on a rack.

Pita Bread

The bubble will deflate but when you cut open the pita bread there should be a pocket.


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Buffalo Chip Cookies

Buffalo Chip CookiesAs a girl I remember my mom making Buffalo Chip cookies all the time.  In fact as I was making them she stopped by.  She mentioned that it had been many years since she had made them and that they are one of her favorite.

Years ago when I moved from my mother’s house I wrote copies of most of her recipes.  Some how this one was forgotten.   A few weeks ago I was looking through an old cookbook with my Grandma and we came across the original recipe.  It was typed and given to her along with a handwritten note.  The note read something like,” It was wonderful to visit with you in the pharmacy today here is a copy of the recipe I was telling you about.  I also attached a few extra to pass around”.

This note made me laugh and smile.  Something I admire most about my Grandma is how outgoing and friendly she is, not to mention we like to give her a hard time about knowing everyone.  I am sure you all have someone in their lives with similar traits.  I am lucky to inherit these friendly outgoing genes and enjoy visiting in long line anywhere.  Slow down and give a stranger a smile is the lesson here today, you never know what kind of recipe you could get out of it.

Usually I prefer a chewy gooey cookie.  This is one of the few exceptions, well almost they are still chewy but with some crunchy.  The crunch is not from the overdone cookie but the corn flakes.  It is a secret weapon that makes these cookies delicious.  I left out the nuts and coconut due to some picky guests but I really love it with the coconut added.

I made them for a larger group and had many requests for the recipe so here it is.

Buffalo Chip CookiesBuffalo Chip Cookies:

Recipe yields about 3 dozen large cookies

  • 1 cup sugar
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup corn flakes
  • 1 cup oats
  • 2 cups flour
  • 3/4 cup chocolate chips
  • 1/2 cup walnuts, chopped (optional)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch salt

Cream both sugars and butter until light and fluffy.  Add in eggs and vanilla until combined.

Meanwhile sift together flour, pinch of salt, baking soda, and baking powder.

Add flour mix to the butter mixture and add all remaining ingredients, mix until just combined.

Scoop on a cookie sheet and bake 350 degrees for 10-13 minutes.

Cool for 1-2 minutes on sheet before removing to wire rack.

Optional add ins:

3/4 cup raisins

1/2 cup coconut


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