Thursday, October 19, 2017

Blackberry Peach Jam


I took the opportunity to combine some of the best Fall fruits and make a delicious freezer jam to enjoy later this winter.


Blackberry Peach Jam

3 peaches, peeled and sliced
2 cups blackberries
2 cups sugar
1 tbsp. lemon juice

Chop the peaches and blackberries into small pieces in a food processor.  Place in a large saucepan with the sugar and lemon juice.  Bring to a boil, stirring frequently.  Skim off foam from the top.  Continue to boil until it thickens.  Strain the jam to remove the seeds if preferred.  Place into containers that you can put in the freezer. Allow to cool completely before putting covers on containers and placing the freezer.

Sunday, October 15, 2017

Swedish Meatballs


I have an admission to make…I’ve always used a packet to make Swedish Meatballs in the past.  Never again.  These are sooo much better.  The meatballs are nice and tender and the gravy is rich and creamy.
 
Swedish Meatballs

Meatballs
¼ cup panko bread crumbs
¼ cup milk
1 lb extra lean ground beef
¼ tsp garlic powder
½ tsp salt
¼ tsp freshly ground black pepper
1 tbsp parsley
1 large egg

Place the panko bread crumbs in a bowl and pour the milk over it and allow to set for 10 minutes.  Add in the remaining ingredients and mix completely.  Scoop out into meatballs and place in a hot frying pan with 1 tbsp extra virgin olive oil. 
While they are cooking, start your sauce in a dutch oven.
4 tbsp butter
4 tbsp flour
2 cups beef stock
1 cup cream
½ tbsp Worcestershire sauce
Salt & pepper to taste

Melt butter in the bottom of your dutch oven.  Stir in flour and allow to cook for a minute.  Gradually stir in the beef stock.  Add in the cream and Worcestershire sauce.  Allow to thicken and add in the meatballs as they are done.  Serve over noodles or mashed potatoes.

Thursday, October 12, 2017

Pumpkin Snickerdoodles


Pumpkin!  I’ve been baking pumpkins the last couple of weekends and using some while freezing the rest.  This is a recipe for a twist on your ordinary snickerdoodles with pumpkin and spices. 
 
Pumpkin Snickerdoodles

½ cup butter, softened
½ cup sugar
¼ cup brown sugar
1/3 cup pumpkin
1 tsp vanilla extract
½ tsp cream of tartar
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1 tsp cinnamon
1/2 tsp ginger
¼ tsp nutmeg
1 ½ cups flour
 
In a medium bowl, cream together the softened butter and sugars.  Add in the pumpkin and vanilla.  Gradually stir in the dry ingredients.  Using a cookie scoop, make balls of dough and roll in ¼ cup sugar and ½ tsp cinnamon mixture.  Place on a parchment lined baking sheet and bake for 10 minutes at 350°

Monday, October 2, 2017

Cranberry Walnut Bread



A few weeks back, I had a Panera sandwich that was on Cranberry Walnut bread so I decided to try making my own bread.  It’s loaded with lots of cranberries & walnut…great for sandwiches.

Cranberry Walnut Bread

2 1/2 cups bread flour
2 1/2 tsp active dry yeast (1 pkg)
1 cup warm water
1 tsp salt
1 tbsp honey
2 tbsp extra light virgin olive oil
1/2 cup dried cranberries, minced
½ cup walnuts, chopped
Mix together warm water, honey, olive oil and yeast in a bowl and let it bloom for 10 minutes.  Increase speed to medium and knead for 4-5 minutes.  Add in dried cranberries and walnuts and knead until completely mixed.  Remove from the mixer and pour 1 tbsp. of olive oil in the bowl and turn the dough so it's covered on all sides.  Cover the bowl with a towel and allow the dough to rise for an hour or until it has doubled.  Turn out and shape into a loaf and put into a greased loaf pan.  Allow the dough to rise again.  Bake for 35 minutes at 350°.

Friday, September 29, 2017

Double Dark Chocolate Banana Muffins



Delicious, moist chocolate muffins with a banana taste mixed in.  This was the perfect start to a rainy Fall morning but will taste good anytime of the day.  

Double Dark Chocolate Banana Muffins

2 bananas, mashed
1/3 cup canola oil
1 large egg

Mix together in a medium sized bowl.  Gradually stir in the remaining ingredients -

1 cup sugar
1/4 cup dark cocoa (I used King Arthur Double-Dutch Dark Cocoa)
1 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1 1/2 cups flour
1 cup dark chocolate chips

Using an ice cream scoop, fill almost all the way and scoop into a lined muffin tin.  Bake for 22 minutes at 350°.  Cool for 5 minutes before serving.  Makes 18 muffins.

Tuesday, September 26, 2017

Cheesy Hash Brown Soup


A co-worker was telling me how much he loved this soup his roommate had made him last Spring.  I was going to try it then but the weather got nice and all thoughts about soup vanished as grilling took over.  Fall is here now and even though the first day of it was not soup weather by any means, the second changed all that.  I decided to add a little kick in the soup by using pepper jack cheese and my go-to for every soup recipe - hot sauce.



Cheesy Hash Brown Soup

32 oz chicken stock
1 cup milk
2 tbsp. flour
32 oz frozen shredded hash browns
8 oz pepper jack cheese
4 oz cheddar cheese
8 oz cream cheese
2 cups ham, diced
3 dashes hot sauce (I used Frank's)
Salt and freshly ground pepper to taste

In a stock pot or dutch oven, heat up chicken stock, milk (shake in a covered container with the flour before adding) and cheeses over medium heat.  Add in the hash browns and ham.  Cook about a half hour and add in hot sauce, salt and pepper. 





Saturday, September 23, 2017

Caramel Apple Tart



It's definitely caramel apple season in my home.  This dessert has the smooth, silky caramel on top of an apple tart.  


Caramel Apple Tart

Tart Shell ~
1 ¼ cups flour
¾ cup powdered sugar
¼ tsp salt
¼ tsp cinnamon
½ cup cold butter, sliced in small pieces
1 large egg
1 tbsp milk
½ tsp vanilla

Put all the dry ingredients in your food processor with the blade and pulse until combined.  Add in butter slices.  Pulse again until just combined so the butter doesn’t get too warm.  In a small dish, combine the milk, egg and vanilla.  Pour into the flour mixture and pulse until a dough forms.  Remove the dough from the processor and wrap in plastic wrap.  Refrigerate for a half hour.  Remove from the refrigerator and let sit for 10 minutes.  Roll out until the dough is ¼” thick.  Butter  the bottom only of your tart pan.  Place dough in pan.  Only lightly pressing down and on the sides.  Trim off any extra.  Return to refrigerator while your oven heats up to 350°.  Cover the bottom of the dough with aluminum foil and add pie weights.  When the oven is heated, bake for 30 minutes.

Let the tart cool for 15 minutes.  While that is going on, melt 1/2 cup butter and allow to cool slightly.
When cool, stir in ~
1/2 cup sugar
1/4 cup flour
2 large eggs
1/2 tsp cinnamon

Skin and slice 2 apples and lay in a circular pattern on your tart crust.  Pour butter mixture evenly over the top.  Return to the oven and bake for an additional 50 minutes.  Allow to cool.  In a microwave safe bowl, heat 20 caramels and 1 tbsp of milk for 1 minute.  Drizzle over the top of the cooled tart.