Sweet Potato Cakes (Biscuits)

April 29, 2013 by

This is an easy to work with dough and it makes tasty biscuits!

2 cups all purpose flour
1-1/2 tsp. sugar
1-1/2 tsp. kosher salt
2-1/2 tsp. baking powder
1 cup mashed sweet potatoes (canned is fine)
1/2 cup vegetable (canola) oil
1/2 cup milk

Preheat your oven to 425 degrees. Take out a baking sheet and set aside.

Meanwhile, sift all the dry ingredients together, set aside. With a fork, mix the sweet potatoes, oil and milk together, then mix into the dry ingredients with the fork only until the mixture holds together.  Turn the dough out onto a light floured surface and with lightly floured hands, knead the dough just about 10 times – just until it is smooth. Roll or pat to 1/4″ thick and cut out biscuit rounds, or whatever shape you wish. Place on the baking sheet and bake for about 20-22 minutes.

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

Creamed Carrot Puree

April 20, 2013 by

A lovely vegetable side dish which we served alongside baked chicken. 

2 cups water
l lb. carrots, trimmed, cut into small chunks and you don’t even have to peel them
1 tsp. kosher salt

1/4 – 1/2 cup of the hot cooking water
2 Tbsp. butter
2 Tbsp. brown sugar (dark brown sugar, if possible)
1/2 cup half-n-half

Preheat your oven to 350 degrees, lightly grease a 2 quart baking dish; set aside.

Meanwhile, place water and carrot in a pot, set to boil, add salt then cover and simmer for about 25 minutes or until easiy pierced with a fork. Drain, saving the cooking water, and place the drained carrot in a food processor.  Take about 1/4 cup of the cooking water, place into processor and blend, adding more water – not too much, blend again then add the butter and sugar and process until smooth.  Empty into the baking dish, stir in half-n-half & bake uncovered for 30 minutes.

Filed Under: Frontpage, Vegetables Tagged With: , ,

Caramel French Toast

April 17, 2013 by

img_0239.jpgYet another French toast recipe; this is rich, and delicious. What can I say? I absolutely love a family or friends get together at Brunch! This is very rich, so one”sandwich” can be cut diagonally for each person. However, a hearty appetite will appreciate the full square. I hope you enjoy!

1 cup, firmly packed, light or dark brown sugar (for this, try dark)
1 stick butter
12 slices white bread
1/4 cup sugar
1 tsp. cinnamon
6 large or extra large eggs
1 1/2 cups milk – (use half-n-half for extra rich)
2 tsp. pure Vanilla extract
1/4 tsp. kosher salt

When ready to bake, preheat oven to 350 degrees.

Get out a 9 x 13 pan and grease lightly. Meanwhile, in a small saucepan melt the brown sugar and butter, stirring constantly. Pour this into the greased pan and tilt pan around to cover bottom.

Lay the six pieces of bread over the caramel mixture (you may need to squish them a tad); mix the sugar & cinnamon together and sprinkle over the bread. Place the other six slices of bread over the cinnamon mixture.

In a medium bowl whisk the eggs, milk, vanilla & salt then pour gently & evenly over the bread; press lightly with the back of a large spoon then cover with plastic and place in the fridge overnight or for at least 8 hours.

Bake for 40-45 minutes; until golden and puffy.

Filed Under: Breakfast / Brunch, Frontpage

Taste of Heaven

April 13, 2013 by

If Heaven were made of chocolate, then you could eat this whenever you wanted. It’s so versatile that it will become your own Taste of Heaven. It’s easy and pleasing for company or outdoor eating.

1 box fudge brownie mix – baked & cooled (or make my brownies)
1 box any flavor prepared and cooled instant pudding mix (or make my microwave pudding)
1 container tub of Cool-Whip (or whip up a batch of fresh from heavy cream)
Heath bar bits, or any choice of toppings, sprinkles, mini-chips, peanuts, etc. you wish

Into a trifle dish or large decorative bowl (preferably clear glass for the visual) break up 1/3 of the brownies, plop on 1/3 of the pudding, plop on 1/3 of the Cool-Whip, then layer these 2 more times, ending with Cool-Whip. Sprinkle on topping choice, refrigerate for just about 10 minutes before you place in decorative serving dishes. Kick off your shoes and enjoy!

Filed Under: Desserts, Frontpage Tagged With: , , , ,

Slow Cooker Meatballs

April 9, 2013 by

Oh how I love the big slow cooker my daughter gave me for Christmas! Never having one before, I have to say that learning to use it was a snap. Life just got so much easier to make a big batch of frozen, pre-cooked meatballs. These will be great for a Superbowl party or as we had them, with some buttered egg noodles and steamed broccoli. You will make these again & again, I promise. Recipe is based on a 5qt. or larger machine.

1 cup grape juice
1 cup apple juice
1 cup ketchup
8 oz. can tomato sauce
1 package (48-64 oz.) frozen, fully cooked Italian meatballs

In a medium bowl, combine everything up to the meatballs. Put the meatballs in the cooker, pour the sauce over and gently mix to coat as best you can. Cover and coover on low for 4 1/2 hours our until heated through. Mix thoroughly before serving.

Filed Under: Crock Pot / Slow Cooker, Frontpage Tagged With: , , , ,

Macaroni Salad

April 5, 2013 by

This is straightforward and very adaptable to any other veggies you may wish to add. Reminder: tomatoes & cucumbers don’t adapt well in a salad that is kept stored – they get mushy. Serve them on the side or add them at the last minute before serving.

1 lb. box of elbow or small shell macaroni
1 cup mayonnaise (I only use Hellmann’s)
1/4 cup spicy brown mustard – (don’t use plain mustard)
1 tsp. brown sugar
4 cloves minced garlic
1 tsp. Kosher salt
1 tsp. black pepper
1/2 cup chopped celery
1/2 cup chopped carrots

Cook the macaroni according to package directions. Drain & cool it under cold running water. Drain well. Place in a large bowl.

In separate small bowl, whisk the mayo, mustard, sugar, garlic, salt & pepper. Mix well into pasta; taste and adjust, if needed. Add the celery, carrots and/or any other veggies you want. Refrigerate it now or you can serve it now.

See my “A Few Tid Bits” Category for trying it with wheat pasta.

Filed Under: Frontpage, Macaroni / Pasta, Salads Tagged With: , ,

Creamy Cucumbers

April 1, 2013 by

A different take on the run of the mill marinated cucumbers. This is delicious and tastes even better the next day – if you have leftovers.

2-3 cucumbers
2 Tbsp. mayonnaise
1 tsp. mustard powder
1/3 tsp. garlic powder
1 tsp. dill
Kosher salt to taste

Peel the cucumber and slice them as very thin. Spread them out on cookie sheets that have been lined with some paper towels to dry out for about one hour. Mix all the remaining ingredients together, place all the cucumbers in a medium bowl, blend in the dressing and chill for a bit before serving.

Filed Under: Frontpage, Salads, Vegetables Tagged With: , , ,

Baked Ham

March 30, 2013 by

Another ham recipe in my repertoire that you must try.

1 head garlic, no need to peel
1/2 cup scallions – optional
1 large bunch chives
2 Tbsp. dried parsley
2 tsp. dried thyme
1 Tbsp. dried rosemary
1 8-10 pound fresh ham
2 tsp. kosher or sea salt
1 tsp. black pepper
1/2 – 1 cup water
1 14-1/2 oz. can chicken broth

Preheat your oven to 350, rinse and pat dry ham then place in roaster in pan onto counter at least 30 minutes while your oven preheats. Make 2-inch deep slits all over ham. Place all ingredients up to the broth in a food processor or blender and whirl to a paste. Stuff 1/2 of this mixture into the slits as best you can and then pat it lightly over the ham, set the other half aside for now.

Bake, uncovered, for about 90 minutes. Reduce oven temp to 325 degrees, add the broth to the pan and bake uncovered for another hour. Pat the remaining paste over the ham, cover the pan tightly with foil and continue to roast it for another 2 hours or until done, checking, adding a cup or two of water as necessary, and basting only occasionally.

Remove from oven and let rest about 10 minutes before serving.

Filed Under: Frontpage, Pork Tagged With: , ,

Hot Cross Buns

March 27, 2013 by

Delicious anytime.

1 cup milk
1 package (2-1/4 tsp.) dry yeast
1/2 tsp. sugar
4 cups flour – all purpose or bread
1/2 cup packed brown sugar
1 tsp. cinnamon
1/2 tsp. ground cloves
1/3 tsp. allspice
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 cup (4 Tbsp) butter – at room temperature
2 large eggs – at room temperature
Icing Glaze:

3/4 cup confectioners sugar
1 Tbsp. milk or half-n-half, or cream

In a small bowl, warm the milk to about 100 degrees. Add the yeast and the 1/2 tsp. sugar – whisk or stir; set aside for 10 minutes – the yeast gets foamy during this time.

Meanwhile, in a large bowl, place the flour, brown sugar, all the spices, and stir. Add yeast mixture and beat together. One at a time at the eggs beating well after you add each. Gradually add the butter and mix it very well – until the dough comes together. Don’t get discouraged at this point, sometimes it looks like a sticky blob, but then you dump it out onto a a well-floured counter top and knead it for about 5 minutes. It comes together very nicely. Knead it into a ball. Lightly grease a large bowl, place the dough ball in, and turnover to make sure both side are greased. Cover the bowl with plastic wrap and put it in a warm spot until it’s doubled its size – this takes about 90 minutes.

When dough is ready, take it out of the bowl onto a very lightly floured surface and punch it down. Roll it out into a long log-type shape and divide it into about 12 pieces. (You can pinch off 12 pieces from the dough ball if you want to. I use the log method because it works best for me for measuring purposes). Form each of the balls into a nice smooth ball and place on a baking sheet that you have lined with parchment paper or a very lightly greased sheet pan (parchment paper is a very good investment). Cover this with plastic wrap that you’ve lightly sprayed with cooking spray – to avoid sticking – and place in a warm spot for 30 minutes. Your best bet is to preheat your oven now to 400 degrees then place the tray on top of that for 30 minutes.

With a small, sharp knife, make an “X” into the top of each bun. Place baking sheet in oven and bake for about 20 minutes – they will be nicely browned. Place on a rack to cool.

Make the glaze by whisking/mixing both the sugar and milk together in a medium bowl. Pipe the “X” onto each bun or you can ice as you wish.

Filed Under: Breads - Yeasted, Frontpage, Holidays & Special Occasions Tagged With: ,

Pesto Lasagna

March 23, 2013 by

This is is an unusual, yet extremely delicious lasagna.  I served it with grilled garlic bread on the side and ham steaks.  Due to a pine nut allergy I make homemade pesto (very easy to do) and substitute walnuts.  I think it tastes better, but of course use whichever blend you prefer.

1 box lasagna noodle, cooked, drained & cooled

Pesto Ingredients (or buy a good quality jar of pesto)
4 cups loosely packed basil leaves

2 cups grated cheese of your choice:  Pecorino Romano, Parmigiano-Reggiano, or Parmesan
1 cup extra virgin olive oil
3/4 cup heavy cream
1/3 cup walnuts
8 peeled garlic cloves
1 Tbsp. lemon juice (fresh is best)
2 tsp. kosher salt

4 heaping Tbsp. of the choice of grated cheese you are using for sprinkling on top before popping in the oven

Preheat your oven to 375 degrees; lightly grease a 9 x 13 or 9 x 9 pan.

Make the pesto:  put half of everything into a blender and process for 1 minute; add the other half and process another minute. Meanwhile, cook, drain & rinse the noodles.

Layer a 1/4 cup of pesto into the pan, then begin layering noodles, pesto, and keep going until the last layer is noodles.  Sprinkle the cheese on top and bake for about 25 minutes, or until bubbly around the edges.  Let stand 15 minutes before you serve.

 

Filed Under: Frontpage, Macaroni / Pasta Tagged With: , , ,
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