Harvest Breakfast Braid
modified from the one found on KevinandAmanda.com
1 Sheet of Puff Pastry ( or 1 can Pillsbury™ refrigerated Classic Pizza Crust)
2/3 cup orange marmalade
1 small Granny Smith apple, cored, sliced 1/8-inch thick
6 slices Havarti cheese, cut in 1/4-inch slices
1 lb sausage, cooked and crumbled
1/3 cup chopped pecans
1/3 cup sweetened dried cranberries
1. Preheat oven to 375 degrees F. Line 15×10-inch baking pan with parchment paper.
2. Unroll dough in pan. Spread 1/3 cup of marmalade down center of dough. Top with apple slices, half of the cheese, the sausage, the remaining cheese, half the pecans, and half the cranberries.
3. Make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side, stretching dough as needed. Bake 15 minutes.
4. Spread the remaining 1/2 cup marmalade over the top and sides of the partially baked braid. Bake an additional 10 to 15 minutes longer until golden brown. Serve warm.
-------
Cherry and Brie Braid
1 sheet of Puff Pastry
Brie, with the rind removed and cut into thinish slices
Spiced Cherry Jam (the recipe can be found in a previous post)
(Chopped Pecans - I forgot these, but they would have been nice to include in the recipe.)
Preheat oven to 375 degrees F. Line 15×10-inch baking pan with parchment paper.
2. Unroll dough in pan. Spread 1/3 cup of cherry jam down center of dough. Top with cheese slices. Spread 1/3 cup of cherry jam on top of the cheese. Add the chopped pecans, if using.
3. Make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side, stretching dough as needed. Bake 15 minutes, or until golden brown.
Tuesday, December 30, 2014
Tuesday, December 23, 2014
Christmas Candy Recipes
We made candy at the Cure Family Christmas party. I was WONDERFUL.
Here are the recipes, all found at Thecures.com.
Aunt Mabels Caramels
2 c. sugar
2 c. Karo syrup
1/4 tsp salt
1/2 c. butter
2 c. thick cream
Boil sugar syrup and salt stirring occasionally. When syrup is very thick add butter and gradually add 2 c. cream dont stop boiling and stirring while adding cream or will curdle. Cook to firm ball stage add nuts and/or coconut. Pour in buttered 2 qt. pan to harden. When cool cut and wrap in plastic wrap.
-----------
Aunt Myrtles Cinnamon Candy
Combine in large heavy kettle
4 c. sugar
2 c. water
1 1/2 c. white corn syrup
Do NOT stir ever! Boil rapidly to hard crack stage, add 1 1/2 tsp red food color, 1 tsp cinnamon oil
Pour quickly onto greased cookie sheet.
For licorice use approx 1/2tsp. green color and 2 tsp anise oil (or a little more)
---------
Cherry Chocolate Candy (a cherry mash copycat recipe)
2 c. sugar
2/3 c. evap milk
Dash salt
12 marshmallows
1/2 c. butter
6 oz. cherry chips
1 tsp vanilla
12 oz. chocolate chips
3/4 c. peanut butter
1 lg. pkg. salted peanuts crushed. Combine sugar milk salt marshmallows and butter in pan. Boil over med heat 5 minutes. Remove from heat add cherry chips and vanilla pour into 9x13 buttered pan. Melt chocolate chips add peanut butter and crushed peanuts. Spread over cherry mixture and chill.
--------
Endstroms Almond Toffee
This is a famous recipe made in Grand Junction Colorado. They send millions of pounds around the world. Before the store began Mr. Endstrom taught a candy making class for the county and gave out this recipe.
2 c. sugar
1 c. water
1 lb butter
2 lg. Herseys choc bars
1 lb almonds (1/2 ground and 1/2 whole)
Melt chocolate in double boiler. Lightly butter 2 9x13 baking pans. Fill sinks with cold water. Unwrap butter. Place sugar & water in heavy pan at hottest heat until syrup spins a thread. Add 1 cube of butter and stir til melted. Add remaining sticks one at a time and melt each completely. Add whole almonds and continue stirring and cooking until almonds are toasted. Candy will be a dark tan and will pull away from the sides and bottom of the pan. ( If candy starts to smoke lift pan from burner rather than lowering the heat.) Pour into the two pans and set in cold water. Spread 1/2 of chocolate over each pan and sprinkle with 1/2 ground almonds. Using your fingers quickly flip over the candy (chocolate and almonds will now be on bottom of pan) - spread the remaining chocolate on the top of the candy and sprinkle with rest of ground almonds. Allow to mellow at room temp do (not refrigerate) for about 2-3 days.
-----------
Peanut Brittle
1 c. sugar
½ c. light corn syrup
1 c. roasted, salted peanuts
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda
In 1 ½ quart casserole, combine sugar and syrup. Microwave on high for 3 minutes. Add peanuts. Microwave on high 4-5 minutes, until mixture is light brown, stirring every 2 minutes. Add butter and vanilla; stir well. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Let cool 30 minutes to 1 hour. When cool, break into small pieces.
(may substitute almonds or cashews for the peanuts).
Here are the recipes, all found at Thecures.com.
Aunt Mabels Caramels
2 c. sugar
2 c. Karo syrup
1/4 tsp salt
1/2 c. butter
2 c. thick cream
Boil sugar syrup and salt stirring occasionally. When syrup is very thick add butter and gradually add 2 c. cream dont stop boiling and stirring while adding cream or will curdle. Cook to firm ball stage add nuts and/or coconut. Pour in buttered 2 qt. pan to harden. When cool cut and wrap in plastic wrap.
-----------
Aunt Myrtles Cinnamon Candy
Combine in large heavy kettle
4 c. sugar
2 c. water
1 1/2 c. white corn syrup
Do NOT stir ever! Boil rapidly to hard crack stage, add 1 1/2 tsp red food color, 1 tsp cinnamon oil
Pour quickly onto greased cookie sheet.
For licorice use approx 1/2tsp. green color and 2 tsp anise oil (or a little more)
---------
Cherry Chocolate Candy (a cherry mash copycat recipe)
2 c. sugar
2/3 c. evap milk
Dash salt
12 marshmallows
1/2 c. butter
6 oz. cherry chips
1 tsp vanilla
12 oz. chocolate chips
3/4 c. peanut butter
1 lg. pkg. salted peanuts crushed. Combine sugar milk salt marshmallows and butter in pan. Boil over med heat 5 minutes. Remove from heat add cherry chips and vanilla pour into 9x13 buttered pan. Melt chocolate chips add peanut butter and crushed peanuts. Spread over cherry mixture and chill.
--------
Endstroms Almond Toffee
This is a famous recipe made in Grand Junction Colorado. They send millions of pounds around the world. Before the store began Mr. Endstrom taught a candy making class for the county and gave out this recipe.
2 c. sugar
1 c. water
1 lb butter
2 lg. Herseys choc bars
1 lb almonds (1/2 ground and 1/2 whole)
Melt chocolate in double boiler. Lightly butter 2 9x13 baking pans. Fill sinks with cold water. Unwrap butter. Place sugar & water in heavy pan at hottest heat until syrup spins a thread. Add 1 cube of butter and stir til melted. Add remaining sticks one at a time and melt each completely. Add whole almonds and continue stirring and cooking until almonds are toasted. Candy will be a dark tan and will pull away from the sides and bottom of the pan. ( If candy starts to smoke lift pan from burner rather than lowering the heat.) Pour into the two pans and set in cold water. Spread 1/2 of chocolate over each pan and sprinkle with 1/2 ground almonds. Using your fingers quickly flip over the candy (chocolate and almonds will now be on bottom of pan) - spread the remaining chocolate on the top of the candy and sprinkle with rest of ground almonds. Allow to mellow at room temp do (not refrigerate) for about 2-3 days.
-----------
Peanut Brittle
1 c. sugar
½ c. light corn syrup
1 c. roasted, salted peanuts
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda
In 1 ½ quart casserole, combine sugar and syrup. Microwave on high for 3 minutes. Add peanuts. Microwave on high 4-5 minutes, until mixture is light brown, stirring every 2 minutes. Add butter and vanilla; stir well. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Let cool 30 minutes to 1 hour. When cool, break into small pieces.
(may substitute almonds or cashews for the peanuts).
Saturday, November 29, 2014
Pizzelles with French Pastry Cream
via: Allrecipes.com
6 eggs
1 1/2 cups white sugar
1 cup margarine, melted and cooled (we used salted butter)
2 tablespoons anise extract
3 1/2 cups all-purpose flour
4 teaspoons baking powder
Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.
To make the tubes Ellie created a form using foil and a drum stick. We would pull off the hot pizzelle from the iron and wrap it around a form, holding it in place with a chop stick or folk. She found that you needed to move as quickly as possible, or else it develops cracks. I needed to wear rubber gloves because the heat was hurting my fingers.
----------
Pastry Cream (modified by Ellie)
via: Olga's Flavor Factory
2 teaspoons unflavored gelatin
¼ cup water
1½ cups half and half (Ellie used 3/4 cup 2% milk and 3/4 cup heavy cream)
5 large egg yolks
⅓ cup sugar
3 Tablespoons all purpose flour
3 Tablespoons butter, cut into 3 pieces, chilled
1 teaspoon vanilla extract
½ Tablespoon hazelnut liqueur, optional (Ellie did not use this.)
1 cup heavy cream, chilled
1-2 Tablespoons powdered sugar
Sprinkle the gelatin over the water and set aside until the gelatin softens.
In a small saucepan, bring the half and half to a simmer. Do not boil.
Meanwhile, in a medium bowl, whisk the yolks and sugar until smooth.
Add the flour and whisk until smooth.
When the half and half is just barely simmering, slowly pour a ladle of the hot liquid into the bowl, while you are whisking at the same time. This is called tempering and means that you are slowly heating up the egg mixture to make sure that the eggs don't scramble. Whisk in another ladle of hot liquid and then return everything to the same saucepan and cook on medium or low heat until the mixture thickens and you see big bubbles bursting on the surface. Remove from the heat.
Add the butter, softened gelatin and the vanilla extract. Whisk until smooth.
Strain the pastry cream through a fine mesh sieve to remove any lumps. Place some parchment paper right on top of the pastry cream, which will prevent a skin from forming on top. Chill in the refrigerator for about 45 minutes.
Friday, October 17, 2014
Chicken Pot Pies with Puff Pasteries
Chicken Pot Pies with Puff Pasteries
via:A Happy Food Dance
1 package puff pastry, thawed
3 chicken breast halves
2 tablespoons olive oil
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon pepper
2 teaspoons salt
2 tablespoons butter
1 large onion, chopped
3 medium carrots, chopped
12 ounces cremini mushrooms, stems removed and diced
½ cup flour
½ cup white wine
3 cups chicken stock
½ cup heavy cream
1 cup shelled green peas
1 egg
2 tablespoons water
To roast the chicken, preheat oven to 425 degrees.
On a baking sheet lined with foil, lay breast skin side up and drizzle with olive oil. Season with thyme, rosemary, pepper and salt. Rub the seasonings all over the chicken and under the skin.
Roast chicken for 30-45 minutes, until chicken reaches 165 degrees internally and juices run clear.
Remove chicken, allow to cool, and then shred removing any bones, skin or fat. Do not discard pan drippings, this is full of flavor and will be used for our filling.
In a large saucepan, combine butter and drippings from the roasted chicken. Bring to medium-high heat and add onions, carrots and mushrooms. Cook stirring occasionally until onions are translucent, 3-5 minutes.
Stir in the shredded chicken, then sprinkle the flour over the top and stir again until everything is incorporated, cooking for an additional minute. Deglaze the pan with the white wine, stirring up any bits that have stuck to the bottom of the pan.
Slowly add the chicken broth while continuing to stir, cook until sauce has thickened.
Once it starts to thicken add salt and pepper to taste.
Add the heavy cream, continuing to stir. Let the mixture bubble and thicken, cooking an additional 3 minutes or so. If it seems overly thick, you can add a little more broth slowly.
At this time add your peas and give one more stir.
Pour your filling into the dish size you have chosen. I did 6 - 6" ramekins but you could do one large baking dish.
Roll out the puff pastry just enough to cover, with about 2" excess, your dish. Press the dough against the sides so that it sticks.
Using a knife, cut little vents here and there in the surface of the dough.
Beat egg and water and brush mixture all over the top of the crust (you will have extra egg wash).
Place your dish over top of a baking sheet, these might bubble over a bit and bake for 25-30 minutes or until your crust is golden brown and you filling is bubbly.
If your crust starts too get to brown, you can cover it lightly with foil.
Enjoy!
via:A Happy Food Dance
1 package puff pastry, thawed
3 chicken breast halves
2 tablespoons olive oil
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon pepper
2 teaspoons salt
2 tablespoons butter
1 large onion, chopped
3 medium carrots, chopped
12 ounces cremini mushrooms, stems removed and diced
½ cup flour
½ cup white wine
3 cups chicken stock
½ cup heavy cream
1 cup shelled green peas
1 egg
2 tablespoons water
To roast the chicken, preheat oven to 425 degrees.
On a baking sheet lined with foil, lay breast skin side up and drizzle with olive oil. Season with thyme, rosemary, pepper and salt. Rub the seasonings all over the chicken and under the skin.
Roast chicken for 30-45 minutes, until chicken reaches 165 degrees internally and juices run clear.
Remove chicken, allow to cool, and then shred removing any bones, skin or fat. Do not discard pan drippings, this is full of flavor and will be used for our filling.
In a large saucepan, combine butter and drippings from the roasted chicken. Bring to medium-high heat and add onions, carrots and mushrooms. Cook stirring occasionally until onions are translucent, 3-5 minutes.
Stir in the shredded chicken, then sprinkle the flour over the top and stir again until everything is incorporated, cooking for an additional minute. Deglaze the pan with the white wine, stirring up any bits that have stuck to the bottom of the pan.
Slowly add the chicken broth while continuing to stir, cook until sauce has thickened.
Once it starts to thicken add salt and pepper to taste.
Add the heavy cream, continuing to stir. Let the mixture bubble and thicken, cooking an additional 3 minutes or so. If it seems overly thick, you can add a little more broth slowly.
At this time add your peas and give one more stir.
Pour your filling into the dish size you have chosen. I did 6 - 6" ramekins but you could do one large baking dish.
Roll out the puff pastry just enough to cover, with about 2" excess, your dish. Press the dough against the sides so that it sticks.
Using a knife, cut little vents here and there in the surface of the dough.
Beat egg and water and brush mixture all over the top of the crust (you will have extra egg wash).
Place your dish over top of a baking sheet, these might bubble over a bit and bake for 25-30 minutes or until your crust is golden brown and you filling is bubbly.
If your crust starts too get to brown, you can cover it lightly with foil.
Enjoy!
Sunday, October 5, 2014
Corn Cheese Souffle, Apple Crisp, Brisket with BBQ Sauce + Pot Roast Recipes
Corn Cheese Souffle
via: Liz Wilcox
1 box Jiffy Cornbread Mix
1 can Creamed Corn
1/2 Large Bag of Corn, Frozen
2 Eggs, Beaten
1/2 cup Butter, melted
1 cup Sour Cream
1 1/2 cup Cheddar Cheese, shredded
Preheat the oven to 350 degrees.
Heat the corn and add the melted butter. Stir in the eggs and sour cream. Add in the corn bread mix, as well as 3/4 cup Cheddar Cheese and stir to mix.
Place in a casserole dish. Bake for 20-30 minutes. Add the remaining cheese on top of the casserole 10 minutes before the cooking is done.
----------
Apple Crisp
Apple Mixture:
6-8 cups Apples, skinned and sliced
Juice of 1 Lemon or 3 TBL Lemon Juice
1/2 cup Powdered Sugar
1/2 tea. Lemon Zest
1 tea. Cinnamon, ground
1/2 tea. Nutmeg, ground
1 TBL Minute Tapioca
Crispy Topping: (Larr likes double topping)
1/2 cup (1 stick) butter, melted
1/2 cup Brown Sugar
1/2 teaspoon ground cinnamon
1 cup Rolled Oats
1/2 cup Flour
Preheat the oven to 375 degrees.
Combine the apples, lemon juice, lemon zest, powdered sugar, cinnamon and nutmeg. Stir to combine. Stir in the tapioca. Place in an 8" x 8" pan.
Place the melted butter in a bowl. Add in the sugar and cinnamon, then stir to combine. Add in the oats and flour, mixing again.
Spread evenly on top of the apple mixture.
Bake for 30-35.
-----------
Brisket with BBQ Sauce
via: Allrecipes.com
4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste
DIRECTIONS:
1. Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
2. Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
3. In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
4. Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
---------
Pot Roast
2 cups water
1 5 to 6-lb. beef pot roast (I used a small chuck roast and a small arm roast)
1 1-oz. pkg. ranch salad dressing mix
1 .7-oz. pkg. Italian salad dressing mix
3 TBL. Worcestershire Sauce
(2-3 TBL. Beef Broth concentrate or beef broth cubes, optional)
1/2 - 3/4 cup Red Wine
6 to 8 potatoes, peeled and cubed
8 to 10 carrots, peeled and thickly sliced
Grape Tomatoes
1/4 cup Water, cold
3 TBL. Cornstarch
Pepper
Pour water into a large oval slow cooker; add roast. Sprinkle mixes, Worcestershire sauce and wine over roast.
Cover and cook on low setting for 6 to 7 hours; add potatoes, carrots and tomatoes during the last 2 hours of cooking. Taste the broth to determine whether you need to add beef broth concentrate or beef broth cubes.
If you cook the meat ahead of time, you can let it cool enough to have the fat floating on the top thicken, allowing you to remove it. You can also pour the broth through a sieve to remove little bits of fat.
To thicken the stew you will need to dissolve the corn starch in cold water and stir. Add to the very hot or broiling broth. Stir to combine. It will thicken in a few minutes.
via: Liz Wilcox
1 box Jiffy Cornbread Mix
1 can Creamed Corn
1/2 Large Bag of Corn, Frozen
2 Eggs, Beaten
1/2 cup Butter, melted
1 cup Sour Cream
1 1/2 cup Cheddar Cheese, shredded
Preheat the oven to 350 degrees.
Heat the corn and add the melted butter. Stir in the eggs and sour cream. Add in the corn bread mix, as well as 3/4 cup Cheddar Cheese and stir to mix.
Place in a casserole dish. Bake for 20-30 minutes. Add the remaining cheese on top of the casserole 10 minutes before the cooking is done.
----------
Apple Crisp
Apple Mixture:
6-8 cups Apples, skinned and sliced
Juice of 1 Lemon or 3 TBL Lemon Juice
1/2 cup Powdered Sugar
1/2 tea. Lemon Zest
1 tea. Cinnamon, ground
1/2 tea. Nutmeg, ground
1 TBL Minute Tapioca
Crispy Topping: (Larr likes double topping)
1/2 cup (1 stick) butter, melted
1/2 cup Brown Sugar
1/2 teaspoon ground cinnamon
1 cup Rolled Oats
1/2 cup Flour
Preheat the oven to 375 degrees.
Combine the apples, lemon juice, lemon zest, powdered sugar, cinnamon and nutmeg. Stir to combine. Stir in the tapioca. Place in an 8" x 8" pan.
Place the melted butter in a bowl. Add in the sugar and cinnamon, then stir to combine. Add in the oats and flour, mixing again.
Spread evenly on top of the apple mixture.
Bake for 30-35.
-----------
Brisket with BBQ Sauce
via: Allrecipes.com
4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste
DIRECTIONS:
1. Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
2. Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
3. In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
4. Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
---------
Pot Roast
2 cups water
1 5 to 6-lb. beef pot roast (I used a small chuck roast and a small arm roast)
1 1-oz. pkg. ranch salad dressing mix
1 .7-oz. pkg. Italian salad dressing mix
3 TBL. Worcestershire Sauce
(2-3 TBL. Beef Broth concentrate or beef broth cubes, optional)
1/2 - 3/4 cup Red Wine
6 to 8 potatoes, peeled and cubed
8 to 10 carrots, peeled and thickly sliced
Grape Tomatoes
1/4 cup Water, cold
3 TBL. Cornstarch
Pepper
Pour water into a large oval slow cooker; add roast. Sprinkle mixes, Worcestershire sauce and wine over roast.
Cover and cook on low setting for 6 to 7 hours; add potatoes, carrots and tomatoes during the last 2 hours of cooking. Taste the broth to determine whether you need to add beef broth concentrate or beef broth cubes.
If you cook the meat ahead of time, you can let it cool enough to have the fat floating on the top thicken, allowing you to remove it. You can also pour the broth through a sieve to remove little bits of fat.
To thicken the stew you will need to dissolve the corn starch in cold water and stir. Add to the very hot or broiling broth. Stir to combine. It will thicken in a few minutes.
Sunday, September 21, 2014
Emily's Pecan Sticky Monkey Bread + Pumpkin Pie Overnight Oats
Emily's Pecan Sticky Monkey Bread
4 cans Biscuit Dough
6 TBL Sugar
2 TBL Cinnamon, ground
1/4 cup Water
1/2 cup Butter
1 cup Sugar
1/2 cup Brown Sugar
1/2 cup Pecans, chopped
1 TBL Cinnamon
Preheat the overto 350 degrees.
Combine the cinnamon and sugar then place in a low flat dish, like a 9" x 9" pan or a pie plate. Cut the biscuits into 1/4ths and roll each chunk in the cinnamon & sugar mixture. Pile these in a bunt pan.
Make the praline style sauce by dissolving the sugars in the hot water. Add in the butter. Stir to melt and combine. Cook until it has thickened into a syrup consistency. Add in the cinnamon and pecans. Stir to combine. Pour over the flavored biscuit dough.
Bake at 350 degrees for 35 minutes. Serve immediately. Emily sets out toothpicks to make it easy for everyone to take individual pieces.
--------------
Ellie and Kohlton also enjoy the following recipe for breakfast:
Pumpkin Pie Overnight Oats
via: The Pink Sprinkle
1/2 cup rolled oats
1/2 cup milk
1/2 cup water
1/2 cup pumpkin puree
1 tsp pumpkin pie spice
2 TBS 100% maple syrup
In a medium bowl combine all ingredients and stir well.
Pour into two half-pint jars or one pint size jar and refrigerate at least 1 hour or overnight.
Serve cold or warm slightly in the microwave or on the stove.
Top with half and half, chopped pecans, or a drizzle of maple syrup.
4 cans Biscuit Dough
6 TBL Sugar
2 TBL Cinnamon, ground
1/4 cup Water
1/2 cup Butter
1 cup Sugar
1/2 cup Brown Sugar
1/2 cup Pecans, chopped
1 TBL Cinnamon
Preheat the overto 350 degrees.
Combine the cinnamon and sugar then place in a low flat dish, like a 9" x 9" pan or a pie plate. Cut the biscuits into 1/4ths and roll each chunk in the cinnamon & sugar mixture. Pile these in a bunt pan.
Make the praline style sauce by dissolving the sugars in the hot water. Add in the butter. Stir to melt and combine. Cook until it has thickened into a syrup consistency. Add in the cinnamon and pecans. Stir to combine. Pour over the flavored biscuit dough.
Bake at 350 degrees for 35 minutes. Serve immediately. Emily sets out toothpicks to make it easy for everyone to take individual pieces.
--------------
Ellie and Kohlton also enjoy the following recipe for breakfast:
Pumpkin Pie Overnight Oats
via: The Pink Sprinkle
1/2 cup rolled oats
1/2 cup milk
1/2 cup water
1/2 cup pumpkin puree
1 tsp pumpkin pie spice
2 TBS 100% maple syrup
In a medium bowl combine all ingredients and stir well.
Pour into two half-pint jars or one pint size jar and refrigerate at least 1 hour or overnight.
Serve cold or warm slightly in the microwave or on the stove.
Top with half and half, chopped pecans, or a drizzle of maple syrup.
Green Chile Posole, SPLIT PEA AND FLANKEN SOUP, Rosemary Lamb Kofte With Creamed Corn & Milk Stout Cupcakes
Green Chile Posole
via: Tasting Colorado by Michele Morris
Pork:
4-5 pnd Pork Should Roast
5 TB Mesquite Liquid Smoke (I will use the liquid smoke from William-Somona, my favorite)
1 tea. Salt
2 tea. Cumin, ground
1 tea. Coriander, ground
2 tea. Chili Powder
Preheat oven to 325 degrees.
Spear the roast all over with the fork. Place the roast on two layers of foil. Combine the spices and liquid smoke. Rub the mixture all over the roast. Seal the roast in the first layer of foil and then the second layer of foil.
Place 1" of water in a broiler pan. Place the roast in the broiler pan with water and cook for 3 hours.
Remove the roast from the oven. Let it cool in the foil. Shred or cut into bite size pieces. Discard the fat.
Posole:
14 oz. Beef Stock
1/2 cup Extra Virgin Olive Oil
2 can of 28 oz. Hominy, drained
4 oz. Tomatillos, pureed
28 oz. Tomatoes, Mexican Stewed
3 bunches Scallion, finely chopped
1 tea. Cumin, ground
Salt and Pepper
28 oz. Green Enchilada Sauce
1/2 pound Roasted Chile Peppers
Cheese
Place the cooked pork in a stock pot. Add everything but the cheese. Bring to a boil, then simmer for 1 hour. Top with cheese before serving.
---------
SPLIT PEA AND FLANKEN SOUP
Via: Wall Street Journal, recipe by Jesse Schenker
Active Time: ½ hours Total Time: 3 hours Serves: 6-8
1 tablespoon black peppercorns
2 bay leaves
1 bunch fresh thyme
2 tablespoons grapeseed oil
2 pounds marrow bones (I could not get this, so I used soup bones instead)
2 pounds beef flanken or short ribs
Salt
2 Spanish onions, cut into 1-inch pieces
1 bunch celery, chopped into 1-inch pieces
2 pounds carrots, chopped into 1-inch pieces
5 cloves garlic, smashed
2 tablespoons tomato paste
1 cup red wine
1 pound green split peas
½ pound barley
5 cups beef stock
3 tablespoons chopped dill
2 tablespoons chopped parsley
Croutons for garnish, optional
1. Preheat oven to 450 degrees. Make spice sachet: Place peppercorns, bay leaves and thyme on a cheesecloth square, gather ends and tie closed with kitchen string.
2. Roast marrow bones: Place 1 tablespoon oil and marrow bones in a large, lidded, heavy stockpot or Dutch oven. Toss bones to coat with oil. Roast in oven until golden, 30-45 minutes. Carefully remove pot from oven and place on stove top. Remove marrow bones and set aside.
3. Sear ribs: Season ribs with salt. Add remaining oil to stockpot and set over high heat. Once hot, add ribs to pot and sear on all sides, 12-15 minutes total. Remove meat and set aside.
4. Reduce heat to medium. Add onions, celery, carrots and garlic to pot, stir and cook until onions are translucent, 5-7 minutes. Add tomato paste and cook, stirring, until fully incorporated, 1-2 minutes more. Return marrow bones and ribs to pot. Add red wine and deglaze pot by scraping browned bits off bottom. Add spice sachet, split peas, barley and enough beef stock to cover marrow bones and ribs. Bring to a boil over medium-high heat.
5. Reduce heat to low, cover pot and simmer until meat is tender and falls off the bone, about 2 hours. Remove all bones and sachet. Season soup with salt to taste. Before serving, stir in fresh dill and parsley. Garnish with croutons, if you like.
---------
Rosemary Lamb Kofte With Creamed Corn
via: Wall Street Journal, recipe by Jessica Koslow
Time: 30 minutes Serves: 4
Lamb Kofte -
2 teaspoons toasted cumin seeds
2 teaspoons toasted coriander seeds
2 teaspoons toasted fennel seeds
2 tablespoons paprika
1 tablespoon kosher salt
1½ teaspoon cayenne pepper
2 tablespoons minced garlic
1½ pounds ground lamb
2 teaspoons Aleppo pepper, optional (4 parts sweet paprika and 1 part cayenne)
8 thick rosemary sprigs, leaves stripped from half of each
Creamed Corn with Lime -
2 tablespoons olive oil
1 tablespoon butter
Kernels from 4 large ears corn
½ cup cream
Zest and juice of 1 lime
1 teaspoon sumac, optional (sub. lemon juice, if needed)
1. Preheat oven to 425 degrees. Use a mortar and pestle or grinder to grind toasted spices to a fine powder. Transfer powder to a large bowl. Add paprika, 1 tablespoon salt, cayenne, garlic, lamb and 1 teaspoon Aleppo, if using, to spice mix and stir to combine.
2. Make kofte: Evenly divide seasoned lamb into 8 parts. Mold lamb around portions of rosemary sprigs stripped of leaves to form uniform cylinders.
3. Heat 1 tablespoon olive oil in a large skillet over high heat. Once hot, lay 4 skewers into pan and cook until browned on all sides, about 4 minutes total. Transfer skewers to a paper-towel-lined plate. Wipe pan clean, add remaining oil and repeat with remaining skewers.
4. Place browned kofte skewers on a baking sheet and transfer to oven. Roast until center of meat is just a touch pink, about 5 minutes.
5. Meanwhile, melt butter in a large skillet over medium-high heat. Stir in corn and a pinch of salt. Reduce heat to medium and stir in cream, remaining Aleppo, if using, lime zest and sumac, if using. Sauté until cream thickens and kernels are tender, about 4 minutes. Off heat, season corn with lime juice and salt to taste.
6. To serve, divide corn among 4 plates and top each serving with 2 kofte skewers.
** Cook's Thesaurus (see below) says that a good substitute for aleppo is 4 parts sweet paprika and 1 part cayenne. I find this resource very helpful, in general. Link: http://www.foodsubs.com/SpiceME.html
---------
Milk Stout Cupcakes
via: Tasting Colorado by Michele Morris
Cupcakes:
3/4 cup Unsweetened Cocoa Powder
2 cups Sugar
2 cups Flour
1 tea. Baking Soda
Pinch of Salt
12 oz. Milk Stout Beer (Left hand Brewery)
1/2 cup Butter, melted
1 TB Vanilla
3 Eggs
8 oz. Sour Cream
Frosting:
8 oz. Cream Cheese, at room temperature
1 pnd Powdered Sugar
Preheat the oven to 350 degrees. Prepare the muffin tin with either cupcake liners, or by buttering and flouring the cups.
Combine the cocoa powder, sugar, flour, baking soda and salt (I omit the salt).
Whisk the beer, melted butter and vanilla. Add each of the three eggs one by one. Add the sour cream. Blend this into the dry mixture gently. Be careful to not over mix.
Fill the muffin tins and bake for 20-25 minutes.
To make the frosting, beat the powdered sugar into the cream cheese.
via: Tasting Colorado by Michele Morris
Pork:
4-5 pnd Pork Should Roast
5 TB Mesquite Liquid Smoke (I will use the liquid smoke from William-Somona, my favorite)
1 tea. Salt
2 tea. Cumin, ground
1 tea. Coriander, ground
2 tea. Chili Powder
Preheat oven to 325 degrees.
Spear the roast all over with the fork. Place the roast on two layers of foil. Combine the spices and liquid smoke. Rub the mixture all over the roast. Seal the roast in the first layer of foil and then the second layer of foil.
Place 1" of water in a broiler pan. Place the roast in the broiler pan with water and cook for 3 hours.
Remove the roast from the oven. Let it cool in the foil. Shred or cut into bite size pieces. Discard the fat.
Posole:
14 oz. Beef Stock
1/2 cup Extra Virgin Olive Oil
2 can of 28 oz. Hominy, drained
4 oz. Tomatillos, pureed
28 oz. Tomatoes, Mexican Stewed
3 bunches Scallion, finely chopped
1 tea. Cumin, ground
Salt and Pepper
28 oz. Green Enchilada Sauce
1/2 pound Roasted Chile Peppers
Cheese
Place the cooked pork in a stock pot. Add everything but the cheese. Bring to a boil, then simmer for 1 hour. Top with cheese before serving.
---------
SPLIT PEA AND FLANKEN SOUP
Via: Wall Street Journal, recipe by Jesse Schenker
Active Time: ½ hours Total Time: 3 hours Serves: 6-8
1 tablespoon black peppercorns
2 bay leaves
1 bunch fresh thyme
2 tablespoons grapeseed oil
2 pounds marrow bones (I could not get this, so I used soup bones instead)
2 pounds beef flanken or short ribs
Salt
2 Spanish onions, cut into 1-inch pieces
1 bunch celery, chopped into 1-inch pieces
2 pounds carrots, chopped into 1-inch pieces
5 cloves garlic, smashed
2 tablespoons tomato paste
1 cup red wine
1 pound green split peas
½ pound barley
5 cups beef stock
3 tablespoons chopped dill
2 tablespoons chopped parsley
Croutons for garnish, optional
1. Preheat oven to 450 degrees. Make spice sachet: Place peppercorns, bay leaves and thyme on a cheesecloth square, gather ends and tie closed with kitchen string.
2. Roast marrow bones: Place 1 tablespoon oil and marrow bones in a large, lidded, heavy stockpot or Dutch oven. Toss bones to coat with oil. Roast in oven until golden, 30-45 minutes. Carefully remove pot from oven and place on stove top. Remove marrow bones and set aside.
3. Sear ribs: Season ribs with salt. Add remaining oil to stockpot and set over high heat. Once hot, add ribs to pot and sear on all sides, 12-15 minutes total. Remove meat and set aside.
4. Reduce heat to medium. Add onions, celery, carrots and garlic to pot, stir and cook until onions are translucent, 5-7 minutes. Add tomato paste and cook, stirring, until fully incorporated, 1-2 minutes more. Return marrow bones and ribs to pot. Add red wine and deglaze pot by scraping browned bits off bottom. Add spice sachet, split peas, barley and enough beef stock to cover marrow bones and ribs. Bring to a boil over medium-high heat.
5. Reduce heat to low, cover pot and simmer until meat is tender and falls off the bone, about 2 hours. Remove all bones and sachet. Season soup with salt to taste. Before serving, stir in fresh dill and parsley. Garnish with croutons, if you like.
---------
Rosemary Lamb Kofte With Creamed Corn
via: Wall Street Journal, recipe by Jessica Koslow
Time: 30 minutes Serves: 4
Lamb Kofte -
2 teaspoons toasted cumin seeds
2 teaspoons toasted coriander seeds
2 teaspoons toasted fennel seeds
2 tablespoons paprika
1 tablespoon kosher salt
1½ teaspoon cayenne pepper
2 tablespoons minced garlic
1½ pounds ground lamb
2 teaspoons Aleppo pepper, optional (4 parts sweet paprika and 1 part cayenne)
8 thick rosemary sprigs, leaves stripped from half of each
Creamed Corn with Lime -
2 tablespoons olive oil
1 tablespoon butter
Kernels from 4 large ears corn
½ cup cream
Zest and juice of 1 lime
1 teaspoon sumac, optional (sub. lemon juice, if needed)
1. Preheat oven to 425 degrees. Use a mortar and pestle or grinder to grind toasted spices to a fine powder. Transfer powder to a large bowl. Add paprika, 1 tablespoon salt, cayenne, garlic, lamb and 1 teaspoon Aleppo, if using, to spice mix and stir to combine.
2. Make kofte: Evenly divide seasoned lamb into 8 parts. Mold lamb around portions of rosemary sprigs stripped of leaves to form uniform cylinders.
3. Heat 1 tablespoon olive oil in a large skillet over high heat. Once hot, lay 4 skewers into pan and cook until browned on all sides, about 4 minutes total. Transfer skewers to a paper-towel-lined plate. Wipe pan clean, add remaining oil and repeat with remaining skewers.
4. Place browned kofte skewers on a baking sheet and transfer to oven. Roast until center of meat is just a touch pink, about 5 minutes.
5. Meanwhile, melt butter in a large skillet over medium-high heat. Stir in corn and a pinch of salt. Reduce heat to medium and stir in cream, remaining Aleppo, if using, lime zest and sumac, if using. Sauté until cream thickens and kernels are tender, about 4 minutes. Off heat, season corn with lime juice and salt to taste.
6. To serve, divide corn among 4 plates and top each serving with 2 kofte skewers.
** Cook's Thesaurus (see below) says that a good substitute for aleppo is 4 parts sweet paprika and 1 part cayenne. I find this resource very helpful, in general. Link: http://www.foodsubs.com/SpiceME.html
---------
Milk Stout Cupcakes
via: Tasting Colorado by Michele Morris
Cupcakes:
3/4 cup Unsweetened Cocoa Powder
2 cups Sugar
2 cups Flour
1 tea. Baking Soda
Pinch of Salt
12 oz. Milk Stout Beer (Left hand Brewery)
1/2 cup Butter, melted
1 TB Vanilla
3 Eggs
8 oz. Sour Cream
Frosting:
8 oz. Cream Cheese, at room temperature
1 pnd Powdered Sugar
Preheat the oven to 350 degrees. Prepare the muffin tin with either cupcake liners, or by buttering and flouring the cups.
Combine the cocoa powder, sugar, flour, baking soda and salt (I omit the salt).
Whisk the beer, melted butter and vanilla. Add each of the three eggs one by one. Add the sour cream. Blend this into the dry mixture gently. Be careful to not over mix.
Fill the muffin tins and bake for 20-25 minutes.
To make the frosting, beat the powdered sugar into the cream cheese.
Subscribe to:
Posts (Atom)