Angel Muffins

February 9, 2010 by

Feathery light.

Batter:
1/3 cup Crisco
1/2 cup white sugar
1 large egg
1-1/2 cups cake flour
1-1/2 tsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. ground nutmeg
1/2 cup milk

Topping:
1/2 cup white sugar
1 tsp. ground cinnamon
1 stick butter, melted

Preheat your oven to 325 degrees and grease a 12 muffin tin.

In a bowl, cream the Crisco, sugar and egg. In a separate bowl, whisk/sift the dry ingredients, and add the the creamed mixture alternately with the milk. Fill the muffin tins only about 2/3 full.
Bake muffins until golden this takes about 20-25 minutes.

While muffins are baking, make the topping by combining the sugar and cinnamon in a medium bowl. Melt the butter, then pour into another medium bowl. When muffins are done, pop out of tin and roll the warm muffins in the melted butter, then roll them in the the sugar mixture. Serve these warm.

Filed Under: Breads - Quick Tagged With: , , ,

Party Sausages

February 6, 2010 by

These should be called “The Disappearing Party Sausage” because that’s just what will happen once you bring these out!

2 lbs. fully cooked mini smoked sausages (Perhaps Hillshire Farms)
1 8oz. bottle French or Catalina dressing
1 8oz. bottle Russian or Thousand Island dressing
1/2 cup packed light or dark brown sugar
1/2 cup pineapple juice

In a large, deep skillet over medium-high heat, brown the sausages – this will take about 15 minutes; drain and set sausages aside in a bowl or something.

In same skillet, place all other ingredients and stir constantly until the sugar dissolves – this will take about 2 minutes. Add the sausages back to pan, cover, and keep heat on low (not simmer or boil) and cook for 1 hour.

Filed Under: Appetizers / Snacks, Frontpage, Holidays & Special Occasions Tagged With: , , ,

Cheese Sauce

February 5, 2010 by

A contribution from my sister Sandy who uses this as a sauce for broccoli and cauliflower all through the Autumn & Winter months. It’s almost difficult to eat broccoli without it; it’s unthinkable at Thanksgiving!

2 Tbsp. butter
3 Tbsp. flour
Kosher salt
Ground black pepper
3 cups milk
2+ cups shredded cheddar cheese

In a medium saucepan on medium-high heat, melt the butter then add the flour stirring constantly for at least 1 full minute. Add salt & pepper to taste (this is approximately 1 tsp. salt and 1/2 tsp. pepper). While still stirring, slowly add the milk and keep stirring until the sauce thickens – may take a couple of minutes. Then add the cheese – we just grab 2 heaping handfuls of the shredded cheddar and add it to the pot. Keep stirring & heating until thick. Pour into something like a gravy boat. Serve.

Filed Under: Autumn & Winter, Frontpage, Sauces Tagged With: , , , ,

Apricot-Almond Coffee Cake

February 5, 2010 by

This is a delicious yeast-based coffee cake that tastes like pastry. It’s great to serve any weekend guests and makes 2 beautiful cakes.

Pastry Cake:
1/2 cup warmed water
1 Tbsp. dry yeast
1/2 cup warmed milk
2 large, beaten eggs
1/4 cup white sugar
1 tsp. pure vanilla extract
1 Tbsp. grated orange rind (McCormick’s brand is great)
6 Tbsp. butter, softened
1/2 tsp. kosher salt
4-5 cups all-purpose flour

Add water to a large bowl then mix in the yeast; now mix in 1/2 cup of the flour and let this sit for 10 full minutes. Add the milk, sugar, orange, butter and salt and stir this well. Now add the the rest of the flour at 1 cup at a time until the dough becomes a shaggy-type blob of dough. Sprinkle some flour on the counter (not a lot) and plop the dough blob onto the counter. Knead it to form a smooth ball. Add more flour if you need to to keep the dough from sticking to your counter – just don’t add too much more. With cooking spray or a bit of melted butter or oil, grease a bowl (the one you just used is fine, just briefly wipe it out first) and place the dough ball in it. Turn the dough around so the whole thing is greased, then cover with plastic wrap. Place in a spot that’s free from drafts (top of the fridge works well) and let rise until doubled. This takes about 90 minutes.

While the bread is rising, make the Apricot-Almond Filling:
2 8 oz. boxes of dried apricots (Sun-Maid is good)
2 cups boiling water
2/3 cup white sugar
2 tsps. pure almond extract

Place the apricots into a medium bowl, then pour the boiling water of them. Cover the bowl with plastic wrap for 10 minutes – this will steam the apricots. Strain them and add to a blender or food processor then add the sugar and almond extract; pulse until it’s a thick puree.

Line 2 cookie sheets with parchment paper. Now punch down the dough then plop out of the bowl onto a lightly floured counter. Divide it into 2 pieces then jut briefly knead each piece to get the air bubbles out. Separately, roll each piece of dough into a large rectangle about 6″ wide x 15″ long. Spread 1/2 apricot filling on each rectangle – till about 1″ from the edges. Starting from the long side, roll each log tightly and place on the cookie sheets. On each separate sheet, join the end of the logs together to make a circle. Pinch the ends well to seal. Preheat oven to 350 degrees.

Let them sit for 10 minutes, then make several 1″ slashes in each cake. Let sit and rise again for 20 minutes. Bake for 25 minutes and cool at least 15 minutes before slicing.

Filed Under: Autumn & Winter, Breads - Yeasted

Polish Eggs (a.k.a. Deviled Eggs)

February 1, 2010 by

These eggs are courtesy of Marek, a Polish friend of mine from work. He brought in 3 samples for me to try; I brought them home for the “real” taste test and we were fighting over them! That makes it a keeper in my house. Quite different from American deviled eggs because you keep the shells on. Sounds weird? We thought so too, but then we tasted them – oh, so delicious!

8 eggs
1/2 cup sour cream or mayo (sour cream is preferred)
1 tsp. horseradish- (or more to taste)
1/4 tsp. dried dill weed
Salt & pepper to taste
2 Tbls. butter
1/2 cup seasoned breadcrumbs

A good, sharp knife

Hardboil the eggs with 1 tablespoon of vinegar added to the water. Drain and cool in cold running water. DO NOT PEEL.  Wipe off the eggs. Place egg on board or countertop; give it a swift tap along its length with a sharp knife, (you cannot use a serrated blade for this job) then quickly cut it through lengthwise – shell and all. Put shells safely aside.

With a small spoon, scoop out the cooked yolks and the whites – take care to not damage the shell. Mix and mash the eggs with sour cream, horseradish, dill, salt & pepper. Carefully place filling into shells.

Melt the 2 tablespoons butter in a large frying/saute pan. Carefully press the filled eggs into the breadcrumbs and place filled-side down in hot butter in pan. Gently brown for 1-2 minutes.
Serve, being careful with the shells.

Filed Under: Something Different

Chicken Barley Casserole

January 28, 2010 by

A one dish meal that cooks in a little bit over an hour. Serve with big biscuits and a green salad.

2 Tbsp. extra virgin olive oil
1 pound ground chicken
1 small diced onion
1 small chopped green pepper
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 tsp. Worcestershire
1 can (14 oz.) diced tomatoes
1/2 cup chili sauce
1-1/2 cups water
3/4 cup pearl barley

Heat the oil in a large skillet then add chicken, onions, and pepper, until chicken is lightly browned – takes about 12 minutes. Empty all the rest of the ingredients into the pan, bring to a boil then cover and simmer for 1 hour stirring occassionally. That’s it!

Filed Under: Chicken, Frontpage Tagged With:

Marinated Cucumber Slices

January 24, 2010 by

This is the same recipe used for my Marinated Tomato Slices. Get the freshest cucumbers you can find or use the English version.

1 cup vegetable oil (I use canola)
1/3 cup vinegar – white, rice, or tarragon (not cider vinegar)
1/4 cup minced fresh parsley or 1 Tbsp. dry
3 Tbsp. minced fresh basil or 2 tsp. dry
1 Tbsp. sugar
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. dry mustard powder
1/2 tsp. garlic powder
1 medium sweet onion, sliced thinly into rounds
4+ large cucumbers peeled and sliced thin

In a small bowl or a jar with a tight-fitting lid, whisk or shake-up the first 9 ingredients.
Layer the cucumbers and onions in a shallow, non-plastic dish. Pour the marinade over; cover and let refrigerate for a minimum of 2 hours.

Filed Under: Frontpage, Vegetables Tagged With: ,

Dreamy Maple Pie

January 24, 2010 by

Not your everyday run of the mill pie. This is dreamy rich & good! Be sure to serve with strong coffee, tea or a tall glass of cold milk. Absolutely perfect on a cold day.

1 Pre-baked and completely cooled 9-inch pie shell
2)14 oz. cans sweetened condensed milk
1/2 cup pure maple syrup (better syrup makes for a better pie)
1 tsp. salt
1 cup heavy cream
1/4 cup confectioners’ sugar
1 tsp. pure vanilla extract (not imitation, please)
1/4 cup toasted chopped pecans – optional but good

In medium-sized saucepan, combine the milk, maple syrup and salt. Stirring constantly, cook over low heat until the mixture bubbles up, then cook it uncovered for 4 minutes. Watch this carefully so it doesn’t scorch. Pour through a strainer into the baked pie shell and let cool completely, this will take at least 3 full hours in the refrigerator.

Then, in a chilled bowl with chilled beaters, whip the cream, sugar and vanilla until stiff peaks form. Spread on the cooled pie and and top with the toasted pecans if using. Chill for 1 hour. Serve.

Filed Under: Autumn & Winter, Pies Tagged With: ,

Eggplant Parmesan

January 20, 2010 by

Anybody can make this! The secret lies in not using watery, soggy eggplant. So, with that being said, you prepare your eggplants ahead of time and let them “dry” in the fridge overnight. It comes out so perfect that you’ll be making this easy dish a lot.

2 medium sized eggplants, peeled and sliced into thin circles
1 15 oz. container ricotta cheese
1 egg, beaten
2 20+ oz. jars marinara sauce (I use Paul Newman’s, feel free to use whatever)
1 cup shredded Parmesan
8 oz. of shredded mozzarella

Night before: take a large plate and place 3 paper towels on it; place the eggplant circles around the plate in one single layer; place 3 more pieces of paper towels and repeat until all eggplant is used.  Place another plate, or a medium sized cutting board, etc., on top of the last sheet of paper towels – this is for pressure – then place in the fridge overnight. (You won’t believe how wet those paper towels are gonna be, and that’s what always makes eggplant parm too soggy!)

When ready to cook, preheat oven to 350 degrees and get out a 9 x 13 in pan, spray it then spread about 1 cup of sauce on the bottom, set aside.

Into a medium sized bowl, empty the ricotta and mix in the egg well, then sprinkle some parm cheese in and mix again.

Now layer the eggplant, spread some ricotta mixture on top of that, some sauce and sprinkle parm cheese on top of sauce. Keep repeating until the last layer is sauce. Bear in mind that you may not use all of the sauce – I usually have about 1/2 jar leftover. Now sprinkle the mozzarella on top and cover with foil. Bake for 45 minutes, take foil off then bake for 5 more. Let set for 10 minutes.

Wow!

Filed Under: Frontpage, Vegetables Tagged With: , ,

Graham Cracker Crust

January 20, 2010 by

The perfect crust and oh so easy.

1-1/2 cups graham cracker crumbs
1/3 Cup (about 3/4 stick) melted butter

Preheat the oven to 350 degrees; Grease a 9-inch pie plate and set aside.

In a medium bowl, combine the crumbs and melted butter and stir with a fork until blended. Press this mixture into the bottom and sides of the pie plate. Bake this for 10 minutes. Let it cool completely.

Filed Under: Pies Tagged With: , ,
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