Monday, November 12, 2018

Up Your Game...



 ONION-DILL HAMBURGER BUNS

This originally was supposed to be a braid, but I needed some hamburger buns for company - whatcha gonna do?  These turned out to be perfection, albeit slightly rustic...no matter, they really are delicious.

Make them as big or small as you want, these fluffy buns stand up to the toppings of that beautiful burger!  And, if you are a fan of onion...prepare for your house to smell like heaven!

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Print Recipe


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1 (1/4 ounce) pkg active dry yeast
1/4 cup warm water
2 tablespoons sugar
1 cup sour cream - ROOM TEMP
1 egg
2 tablespoons softened butter
1 1/2 teaspoons salt
1/3 cup finely diced onion
1 teaspoon dill weed (add more if you prefer)
2 1/2-3 cups all purpose flour (I used 1/2 c of that as whole wheat)

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In stand mixer (like a Kitchenaid with dough hook) or big bowl, dissolve the yeast and sugar in the warm water.  Give it a few minutes to see if it foams up, then add the sour cream, egg, butter, salt, and 1 cup of flour.  Mix for two minutes.  Add in the onion and dill weed until well mixed.  Mix in enough of the remaining flour to make a soft dough.  At this point you can turn it out on a floured board and hand knead for 6-8 minutes, or continue in the mixer (adding flour if it gets too sticky) for another 2-3 minutes.  Place in a greased bowl and cover with plastic wrap.  Allow to rise until doubled.

Punch down and form into either a braid/loaf or buns.  I got 10 fairly good sized buns out of this batch. Let rise until almost doubled.  Bake in a 350 degree oven for about 20-30 minutes or until golden brown.  I always run a stick of butter over them hot out of the oven - just because.


Tuesday, October 2, 2018

New Gadget - Old Favorite!


INSTANT POT MAC & CHEESE

Finally got an Instant Pot.  After much I-don't-need-one-itis I succumbed to the pressure (see what I did there??!!...anywaaaaaaay...) and did the deed.  It's nice and I do like it.  And for making pasta - it's fast and I LOVE that.

This recipe is a mix between this one, and because I adore a baked version, Paula Deen's with some of my extras added in.  What I love about this is that the chicken broth you cook the pasta in adds so much flavor that I didn't know was missing!  You don't "taste" it - as in "WOW this tastes like chicken broth" but it gives such a rounded, flavorful loveliness, I will always do it this way, from now on. 

Comfort food is always welcome...make it a little faster and you've got the best of both worlds. 

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16 ounces uncooked macaroni

4 cups (32oz container) chicken broth (OR vegetable broth)

4 tablespoons butter, in chunks

1/2 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/2  teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon freshly grated nutmeg

1  teaspoon sugar

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4 cups shredded cheddar cheese (or cheese combo)

2 cup milk or evaporated milk

1 cup sour cream

1 teaspoon sugar

1/2 teaspoon salt

3 eggs

More cheese to sprinkle, optional


Place macaroni, broth, butter, garlic powder, cayenne, salt, black pepper, nutmeg, and sugar in the Instant Pot.  Turn on high pressure for 5 minutes.  Release QUICKLY. Do not drain.

Immediately stir in cheese, milk, sour cream, salt, and eggs.  Spread in a greased long baking dish and bake at 350 degrees for about 1 hour or until bubbly.  Sprinkle extra cheese and bake until melted and golden.






Tuesday, February 14, 2017

Kiss, kiss, love, love...!




RED VELVET CAKE

True love in cake form...so gorgeously scarlet with a pillowing, creamy-soft frosting that isn't too sweet, but perfectly compliments the beauty it's sitting on!

Make this for your lover...or for yourself...or for anyone you need to impress - they will not soon forget it!

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2 1/2  cups cake flour (such as Softasilk)
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons unsweetened cocoa powder
2/3 cup butter, softened
2 cup sugar
2 eggs
2 ounces red food coloring (two small bottles for a deep red, one, if you want a lighter shade)
1 cup buttermilk
3 teaspoons vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda

Preheat oven to 350 degrees.  Coat two 9 inch round or square cake pans with vegetable cooking spray and dust with 1 tablespoon, each, cake flour, tapping upside down to remove the excess, and set aside.
In a medium bowl sift the flour, baking powder, salt, and unsweetened cocoa powder.  Set aside. 
In a large bowl cream the butter and sugar until light and fluffy, at least 2 minutes.  Beat in eggs and vanilla.  Carefully beat in red food coloring, scraping bowl frequently.
Beat in 1/2 of the flour mixture, followed by the buttermilk; then the remaining flour mixture.  In a small bowl combine the vinegar and baking soda and quickly stir into the batter.  Immediately pour into prepared pans and bake for 30-35 minutes or until a toothpick inserted in the middle comes out still moist, with large crumbs – or almost clean, but not wet/raw.  Do not over-bake!  

Allow to cool in the pans on a wire rack for 10 minutes.  Remove cake from pans by placing the wire rack on top of the cake and invert; allow to cool completely.  (To ensure that your cake stays nice and moist, when the cake is out of the pan and on the rack, lay plastic wrap loosely over the top as it cools.)  

Frost with Whipped Cream Cheese Frosting.  (This needs to be kept in the fridge and actually gets better a day later. I put toothpicks on the top to keep the plastic wrap from ruining the frosting.)

Whipped Cream Cheese Frosting
3 cups heavy whipping cream
Two 8-ounce pkgs. cream cheese, softened
2 cups powdered sugar
4 teaspoons vanilla extract

In a medium bowl beat the whipped cream until stiff peaks form.  Set aside.  In a large bowl beat the cream cheese until smooth and fluffy.  Beat in powdered sugar and vanilla.  Gently fold in whipped cream.  (This makes a lot of frosting, but it’s worth it!  You may not use it all on the cake, but it’s great on other things, too.)

Thursday, August 25, 2011

If you love peanut butter...you might, maybe, sorta like this...


PEANUT BUTTER PIE

It's not a secret that I'm in love with peanut butter - seriously, dangerously, in love. Swooooooon.

The posts all over the FoodBlogLand in response to the death of a husband/father/friend and his wife's request for everyone to make a peanut butter pie and feed it to those we love, reminded me of a recipe I'd not made for a long while.

I can't imagine...and don't want to. I have no words - I don't know her, but my heart goes out to anyone dealing with this kind of loss. So in the kinship of bakers, bloggers, wives, and friends, here's my entry.

The photo is ancient - taken long ago for another forum. Doesn't matter - the pie is fab and those I love love it.

I do have a no sugar added version of this recipe HERE.

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Crust:
1 1/2 cup vanilla wafer cookie crumbs OR graham cracker crumbs
2 tablespoons peanut butter
2 tablespoons butter
Preheat oven to 350 degrees.
In microwave-safe bowl melt peanut butter and butter. Add to crumbs and mix until well combined. Pat into a 9-inch pie plate. Bake for 10 minutes, or until golden. Cool completely.
Filling:
One 8-ounce pkg. cream cheese
1 cup creamy peanut butter
3/4 cup powdered sugar
1 tablespoon vanilla extract
3 cups sweetened whipped cream (1 1/2 cups whipping cream, 2-3 T sugar)
Chopped peanuts or cookie crumbs
Stir together cream cheese, peanut butter, sugar, and vanilla until well mixed. Fold in thawed whipped topping or whipped cream. Pour into prepared pie crust and carefully smooth to edges. Sprinkle chopped peanuts or cookie crumbs on top for garnish. Cover tightly and chill overnight.
Mostly I freeze this in individual portions...you know...for PORTION CONTROL!! This stuff is dangerous!

Saturday, June 4, 2011

Yes. Please.

PUMPKIN-CRUNCH GRANOLA

I love granola. Period.

My dad was the granola maker in my family growing up. Huge vats of the stuff every week or so. Fragrant, golden chunks bathing in cold milk, or tossed on top of warm, cinnamon-applesauce, sprinkled over a fruit crisp, or simply in a baggie, eaten with grubby hands, outside in a swing.

Granola means homey-comfort, to me.

And what's so great about any recipe is the chance to do whatever you want with it. The add-in's are endless. Go as down-home or gourmet as you feel! Breakfast (lunch, dinner, brunch, linner, midnight snack, or just-because) is better for it.

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1/4 cup pure pumpkin puree

1/4 cup maple syrup

1/2 cup brown sugar

2 tablespoons butter

2 teaspoons Pumpkin Pie Spice (OR 1 t. cinnamon, 1/2 t. ginger, 1/4 t. cloves, 1/8 t. nutmeg)

1 teaspoon vanilla extract

1/4 teaspoon salt

3 cups old-fashioned oats

1 cup chopped pecans (OR walnuts, macadamia nuts, coconut, etc)

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In a medium bowl combine the pumpkin, maple syrup, brown sugar, butter, spice, vanilla, and salt. Stir in the oats and nuts until every flake is coated.

Preheat oven to 300 degrees. Coat an 11-inch baking sheet with vegetable cooking spray and spread the oat mixture evenly. Bake for 45 minutes (stirring every 15 minutes) or until deep brown. Allow to cool completely on the baking sheet. Store in an airtight container. Makes approx 15 (1/4-cup) servings.

Tuesday, February 22, 2011

Lovin' from your oven!



CHOCOLATE CHIP MERINGUE BARS

Cookie jar a little lonely? Need a quick yum for a weeknight dessert? Gotcha covered with this one.

Adore these little things! Shortbread style crust, smooth chocolate, chewy meringue topping...what's not to love?

(I made these a long time ago and left off the chocolate...instead spread blackberry jam over the crust. Or keep the chocolate AND the blackberry jam. Wow!)

In these photos I only had half a package of chips, so there will actually be more than it looks like in mine!

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3/4 cup shortening
1/4 cup brown sugar
1/8 teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
1 1/2 cups flour

One 12-ounce package chocolate chips
2 large egg whites
1/2 cup brown sugar


Optional: 1 cup blackberry, raspberry, strawberry jam

Preheat oven to 350 degrees.

In a large bowl cream the shortening and sugar. Beat in the salt, egg yolks, and vanilla. Gradually blend in the flour. Spread the mixture evenly in the bottom of an ungreased 9x13 inch baking pan. Bake for 15 minutes. Set aside.

In a medium bow, beat the egg whites until stiff peaks form. Gradually beat in the brown sugar.

(Add the jam, now, if you want.) Sprinkle the chips over the crust. Carefully spread the meringue over the chips. Return to oven for 20 minutes, or until meringue is set and golden.

Allow to cool and cut into bars.




Friday, February 12, 2010

The best of two worlds!


PUMPKIN BANANA BREAD
I love pumpkin bread...I love banana bread...what's a girl to do? Oh, how will we choose?!
Don't have to. This recipe will give you the taste of both. Slice it thick, toast nice and warm and smear some cream cheese or butter on top...you'll be glad you did!
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Recipe adapted from Country Inns and Bed & Breakfast Cookbook
5 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
4 medium-sized bananas, mashed
1 cup pure pumpkin puree
1 1/2 cups sugar
3 large eggs
1 cup oil
Preheat oven to 325 degrees. Coat 3 regular-sized loaf pans with vegetable cooking spray - or 6 mini pans - or can be done as muffins. (I do this in mini pans or as muffins. They freeze great.)
In a medium bowl combine the flour, baking powder, cinnamon, cloves, and salt. Set aside.
In a large bowl beat the bananas, pumpkin, and sugar. Beat in the eggs and oil. Stir in the flour mixture, JUST until moistened. Pour into prepared pans and bake for 45-50 minutes for the large pans, or until a toothpick inserted in the middle comes out with large moist crumbs.
Cool on a wire rack. Remove bread from pans and wrap tightly. This gets better the next day!!