Here is the recipe I am adapting this evening. I thought it sounded like a nice twist from the usual zucchini bread.
Zucchini Pumpkin Bread
adapted from Allrecipes.com
3 eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1 cup butter, melted
1 tablespoon vanilla extract
1 1/2 cups All-Purpose flour
1 1/2 cups Whole Wheat flour
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cup shredded zucchini
1 cup chopped walnuts
Directions
1. In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.
(I made 18 muffins and 1 miniloaf from the recipe above.)
Saturday, August 27, 2011
Monday, August 15, 2011
Kathy's Baked Beans (Crock Pot Friendly Recipe)
Kathy's Baked Beans
3 cans (16 oz) Baked Beans, drained (we use VandeCamp brand)
1 med. Onion chopped finely (or 1 envelope of Lipton Onion Soup Mix)
1/2 cup Ketchup
1/2 cup Brown Sugar
1/2 cup Dark Corn Syrup
1 tea. Paprika
1 tea. Basil
1# Bacon, cut into pieces
Place everything in a crock pot. Stir to mix. Cook on low for 6-8 hours (or overnight). If you are in a rush you can do the crock pot on high for 3-4 hours.
3 cans (16 oz) Baked Beans, drained (we use VandeCamp brand)
1 med. Onion chopped finely (or 1 envelope of Lipton Onion Soup Mix)
1/2 cup Ketchup
1/2 cup Brown Sugar
1/2 cup Dark Corn Syrup
1 tea. Paprika
1 tea. Basil
1# Bacon, cut into pieces
Place everything in a crock pot. Stir to mix. Cook on low for 6-8 hours (or overnight). If you are in a rush you can do the crock pot on high for 3-4 hours.
Big Sky Chicken Salad
Big Sky Chicken-Salad Sandwiches
from Taste of South magazine, June/July 2009 issue
1/2 c slivered almonds
1/2 c chopped pecans
1/2 c pineapple tidbits, drained
1/2 c cranberries
1/2 c mandarin orange segments, drained
1/2 c mayonnaise
1/2 c honey mustard
1/4 c apricot preserves
2 c chopped cooked chicken
Combine nuts and fruit in a large bowl and set aside. In a small bowl, combine mayonnaise, mustard, and preserves, whisking until combined. Add sauce mixture to fruit mixture, along with chopped chicken, tossing gently until combined. Spread mixture onto bread slices to make sandwiches. Serves 6.
from Taste of South magazine, June/July 2009 issue
1/2 c slivered almonds
1/2 c chopped pecans
1/2 c pineapple tidbits, drained
1/2 c cranberries
1/2 c mandarin orange segments, drained
1/2 c mayonnaise
1/2 c honey mustard
1/4 c apricot preserves
2 c chopped cooked chicken
Combine nuts and fruit in a large bowl and set aside. In a small bowl, combine mayonnaise, mustard, and preserves, whisking until combined. Add sauce mixture to fruit mixture, along with chopped chicken, tossing gently until combined. Spread mixture onto bread slices to make sandwiches. Serves 6.
Monday, August 8, 2011
Jamaican Beef Patties
Jamaican Beef Patties
adapted from a base recipe found on Eatjamaican.com
PASTRY
2 cups Flour
1/4 teaspoon Salt (leave out if using salted butter)
1/2 tablespoon curry powder (I will double this next time)
1/4 cup Solid shortening
1/4 cup Butter
1/3 cup Cold water
Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and butter until crumbly. (I do this quickly by placing this all in my food processor and pulsing it until it looks like sand.Then I add in the ice water and quickly incorporate it.) Add the cold water to make a stiff dough. Divide the dough into 5 equal parts. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick and roughly circle shaped. Place in the refrigerator for at least 15 minutes to chill. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight.
MEAT FILLING
2 tablespoon oil
1 Small white onion, finely chopped
(1/4 teaspoon Chopped Scotch Bonnet pepper - I did not have this)
1/2 lb. Lean ground beef
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon Curry powder (I used Madras Curry)
1/2 teaspoon Dried thyme
(2 cups Frozen Peas)*
(1 - 1 1/2 cup Rice, cooked)*
1/4 cup Breadcrumbs
1/4 cup Beef or chicken stock
(1 Egg, beaten - I did not use this)
1/2 cup Cheddar Cheese, shredded
In a heavy skillet, sauté the onion and Scotch Bonnet Pepper in olive oil until they become limp. Add the ground beef and cook until the beef is done. Drain if needed. Next, salt, pepper, curry powder, peas, rice and thyme and mix well.
Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.
Uncover the dough circles and place 4-5 tablespoons of filling on half of each. Top with the shredded cheese, if desired. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Bake on a lightly greased baking sheet (or a cookie pan with a silpat liner) for 30 to 40 minutes or until the pastry are golden brown.
Serves: 5 Patties
adapted from a base recipe found on Eatjamaican.com
PASTRY
2 cups Flour
1/4 teaspoon Salt (leave out if using salted butter)
1/2 tablespoon curry powder (I will double this next time)
1/4 cup Solid shortening
1/4 cup Butter
1/3 cup Cold water
Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and butter until crumbly. (I do this quickly by placing this all in my food processor and pulsing it until it looks like sand.Then I add in the ice water and quickly incorporate it.) Add the cold water to make a stiff dough. Divide the dough into 5 equal parts. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick and roughly circle shaped. Place in the refrigerator for at least 15 minutes to chill. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight.
MEAT FILLING
2 tablespoon oil
1 Small white onion, finely chopped
(1/4 teaspoon Chopped Scotch Bonnet pepper - I did not have this)
1/2 lb. Lean ground beef
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon Curry powder (I used Madras Curry)
1/2 teaspoon Dried thyme
(2 cups Frozen Peas)*
(1 - 1 1/2 cup Rice, cooked)*
1/4 cup Breadcrumbs
1/4 cup Beef or chicken stock
(1 Egg, beaten - I did not use this)
1/2 cup Cheddar Cheese, shredded
In a heavy skillet, sauté the onion and Scotch Bonnet Pepper in olive oil until they become limp. Add the ground beef and cook until the beef is done. Drain if needed. Next, salt, pepper, curry powder, peas, rice and thyme and mix well.
Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.
Uncover the dough circles and place 4-5 tablespoons of filling on half of each. Top with the shredded cheese, if desired. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Bake on a lightly greased baking sheet (or a cookie pan with a silpat liner) for 30 to 40 minutes or until the pastry are golden brown.
Serves: 5 Patties
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