Apple Crisp

I've made some edits to this recipe, and tried two different crispy toppings. I think they were still lacking in moisture—I should have added more butter—and then it would have crisped up more. Don't get me wrong; it was still darn good. Still room for improvement, though. Below is the edited recipe, which should be fine.

Apple Crisp

6 to 8 apples (depends on size)
1 T. lemon juice
1/3 c. sugar
1 t. cinnamon

topping:
1 stick butter
2/3 c. flour
1/3 c. brown sugar
1/3 c. oats
1 t. apple pie spice

Butter a 9x13 baking pan. Heat oven to 400˚.
Peel, core and slice apples. Toss in large bowl with lemon juice to prevent apples from browning.

Add sugar and cinnamon. Add to baking dish to form an even layer.
In another mixing bowl, cut butter into dry ingredients until it looks like crumbs.

Sprinkle crumb mixture over top of apples, starting at edges and working your way inward, to cover apples completely.

Bake at 400˚ for 30-40 minutes until it gets bubbly along the edges and you can't stand to smell the aroma anymore without diving in with a spoon.

Try to allow it to cool a little in order to avoid 3rd degree burns in your mouth.
Serve with vanilla ice cream. (which will help with your burned mouth. I told you to wait, didn't I?!)



NOTES:
I made two dishes of apple crisp. One for us, and one to take next door. I added the oats and more butter because as you can see in the smaller, blue dish, the topping just looks sugary and not really crumby at all. The oats stretched the topping further, and added more texture; it came out crispier, too. The recipe above reflects my changes to the original recipe.

random amusements

Thumper took my spot!

I got up to get another cup of coffee and Thumper decided he wanted to sit on the couch where I was...he kept my remote and, apparently, was going to continue writing down Rachel Ray recipes, too...

Pumpkin Cupcakes

Okay, so maybe this was cheating, but I used a box mix to make the cupcakes. Yeah, I know, I suck. I am, however, including Aunt Martha's pumpkin cake recipe, which she makes from scratch, and, wow, is it ever good.

Pumpkin Cupcakes

1 pkg. spice cake mix (I used Betty Crocker brand)
1 (15 oz.) can pumpkin (not pie filling)
3 eggs
1/3 c. water
1/3 c. oil

Mix all ingredients with electric mixer until well blended.
Spoon into lined cupcake pan, and bake according to package directions for cupcake portions.
Allow to cool and frost with cream cheese frosting.


Aunt Martha's Pumpkin Cake

2 c. sugar
1 c. oil
1 1/2 c. pumpkin (15 oz. can)
4 eggs

Beat these ingredients together. Then add:
2 c. flour
2 t. baking soda
1/2 t. salt
2 t. cinnamon
1/4 t. ground nutmeg

Mix well and pour into prepared Bundt pan. Bake at 350˚ for 45 minutes; test with sharp knife for doneness.

Options: For pumpkin cake squares, pour batter into a 9x13 cake pan, and bake for 35-40 minutes. Top with Butter-rum glaze:

1/4 lb. butter (1 stick)
1/4 c. water
1 c. brown sugar
1/2 c. Bacardi dark rum

Melting butter in a sauce pan; stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. Spoon over cake, slowly.


These went with us to the Halloween party....mmmmmm.....

Pumpkin Soup

This recipe is a modified version of something I saw on FoodNetwork. Credit to Robin Miller's "Quick Fix Meals".

Pumpkin Soup



1 (15 oz.) can pure pumpkin (not pie filling) 

1 1/2 c. chicken broth

1 c. heavy cream 

1 t. ground cumin

2 bay leaves
2 T. brown sugar
2 T. butter 
Salt and ground black pepper to taste
tiny pinch of cardamom 



1. In a medium saucepan, whisk together pumpkin, broth, milk, and cumin.
2. Add bay leaves and set pan over medium heat. Season with salt and pepper; stir in brown sugar and butter.
3. Bring to a simmer. Simmer 10 minutes. Add a tiny pinch of cardamom; stir.
4. Remove from heat, remove bay leaves and season, to taste, with salt and black pepper.
5. Garnish with chopped pecans or walnuts.

LINKY:
http://www.foodnetwork.com/quick-fix-meals-with-robin-miller/index.html

Ricotta Stuffed Shells

Yes, the photo is obscured by steam actually coming off of the food! LOL! These turned out very good, and I shared them with friends.

Ricotta Stuffed Shells

36 (12 oz. package) jumbo pasta shells
4 c. (2 lbs.) ricotta cheese
2 c. (8 oz.) mozzarella, shredded; 1/2 c. set aside
3/4 c. Parmesan
3 eggs
1 T. parsley flakes
1 t. garlic powder
1/2 t. oregano
1/2 t. salt
32 oz. jar marinara (or your favorite pasta sauce)

1. Cook shells according to package instructions, drain, rinse with cold water, and then leave shells floating in 2 inches of cold water. (this will prevent them from sticking together and/or drying out.)
2. Heat oven to 350˚.
3. In a 9x13 baking pan, pour a layer of your sauce to make a base for the shells.
4. In large mixing bowl, combine: cheeses, eggs, and seasonings.
5. Place a kitchen towel on the surface where you are working, to catch the extra water which may drip off the shells.
6. Pick up one shell and drain over pot; move over to workspace and fill shell with about 2 tablespoons of cheese mixture. Place in baking pan.
7. Continue filling shells and line them up in the prepared pan.
8. Pour remaining sauce over the stuffed shells; sprinkle with that 1/2 cup of mozzarella you had set aside.
9. Cover with foil and bake at 350˚ for 30-40 minutes, until you see the sauce bubbling at the sides of the pan when you lift the foil.
10. Serve with garlic bread and a nice side salad.

Broiled Salmon

This is some salmon that I decided to broil in the oven because it was rainy and icky outside and Casey didn't want to get the grill out. I think I just seasoned it with marjoram, garlic salt and a little pepper. Then I put it under the broiler for about 3 or 4 minutes per side. Not really a recipe, but the photo looked appetizing, so I thought I'd share.

Soon to come: my pan-seared salmon that Casey said was the best salmon he ever had.

Squaw Bread

I made this a week ago, and I can't recall where I had found the recipe, but it has been sitting around for a while. It turned out good; very dense and wheaty tasting.

Squaw Bread

1/2 c. yellow corn meal
1/2 c. rolled oats
1/2 c. cream of wheat cereal
1/4 c. wheat germ
2 c. boiling water
2 pkgs. active dry yeast
1/2 c. warm water (115-120°F)
1/3 c. honey
2 T. butter or margarine, melted
2 eggs
1 t. salt
2 c. whole wheat flour
3 c. white flour, divided

1. In a 1-quart glass measuring cup or bowl, combine cornmeal, oats, cream of wheat, and wheat germ.
2. Pour in 2 cups boiling water. Stir thoroughly. Set aside to cool.
3. Place yeast in large mixing bowl. Add 1/2 cup warm water. Stir to dissolve yeast. Add honey and butter; mix thoroughly.
4. Add 1 cup of flour. Mix well and allow to stand, covered, for 30 minutes, while cornmeal mixture cools.
5. Add cooled cornmeal mixture and eggs; mix until smooth.
6. In a separate bowl, combine the remaining 2 cups of flour with the wheat flour and the salt. Stir into wet ingredients, then knead together in bowl to form dough.
7. Turn dough out onto a lightly floured surface and knead dough for 10 to 12 minutes until smooth. Add additional flour as necessary.
8. Shape dough into ball. Lightly grease clean mixing bowl and add dough, turn to coat. Allow to stand, covered, in a warm, draft-free place until doubled in size—about 60 to 90 minutes.
9. Punch down dough to remove air bubbles. Turn out onto lightly floured board. Divide dough in half.
10. Shape each half into a round loaf. Place loaves on lightly greased pie plates. Cover. Place in warm, draft-free place until double in size—about 60 minutes.
11. Bake at 350° 30 to 40 minutes or until bread sounds hollow when tapped. Remove loaves from cookie sheet. Cool on wire racks.

random amusements

Happy Halloween!!!



icanhascheezburger.com

Dry Rub Seasoning for Pork

Thanks to Uncle Kevin for spending the time on the phone with me and relaying the idea for this dry rub. I sorta made up the proportions as I went along, and it turned out spectacular!

Dry Rub for Pork

1 1/4 c. brown sugar
1 T. salt
1 t. garlic powder
1 t. onion powder
1 t. paprika
1 t. cumin
1/2 t. rubbed sage
1/2 t. black pepper
1/2 t. chili powder

Mix all ingredients well in a large mixing bowl. Use immediately. Not sure how well this would keep in a jar—the brown sugar could get damp and clump up pretty bad. I don't know because I didn't try it.

I used this on 6 pounds of "pork shoulder western style ribs". Rubbed in seasonings, stuffed in a plastic bag overnight:


Put foil in pan, add rack, place meat in pan:



Slow roast at 300˚ for 4-5 hours...

When you see the fat browned and sizzling, you can pretty much be sure they are done.

Poke with a fork and see if the meat tears easily. If not, put back for 30 minute increments until meat is tender and done.

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Crate & Barrel.....I love you.....

Remember when my beloved cheese knife broke? Do you recall the devastation?!

Well....I have a replacement now.

Went to the Crate & Barrel website, and, lo and behold, they had the type of cheese knife I wanted.

*sigh*

And since I had a coooopon code, I bought the other matching cheese knife, and two cutting boards to replace the ones I've been intending on disposing of for a while now.



LINKY:
Crate & Barrel cheese knives

Whole Wheat Bread

BRM 100% Whole Wheat Bread

1 pkg. Bob's Red Mill 100% Whole Wheat Bread Mix
1 egg
1 1/3 c. warm water
2 T. butter, room temperature
2 T. sugar
1/2 t. cinnamon

I made this in my bread machine, but it turned out so good that I wanted to post the photos/recipe, and give props to Bob's Red Mill brand once again. I love their stuff.

And, no, they are not paying me to say that, and no, I don't have any friends or family who work for the company. They just have awesome products, that's all.

You could just as well follow the instructions on the package and have just as pleasant results. With tired arms, maybe. (from kneading—humor!)


Here's the French toast I made for my husband, using this bread:

He loved it!

Acorn Squash Tart

This turned out fantastic. I think it is one of the best things I have ever made!

Acorn Squash Tart

crust:
1 1/2 c. flour
1/2 c. butter (1 stick)
1/2 t. salt
1/4 t. ground black pepper
tiny dash of cardamom
3 or 4 T. cold water

filling:
3 eggs, slightly beaten
2 c. mashed, cooked acorn squash (about two medium squashes)
1/3 c. milk
2 T. butter, melted
3 T. honey
1/8 t. salt

Preheat oven to 425˚.

To make the crust: in a medium bowl, combine flour, salt, and pepper. Using a pastry blender, cut in cold butter until it looks like crumbs. Add dribbles of cold water, just 1 tablespoon water at a time, until dough is just moistened enough to form dough into a ball.

On a lightly floured surface, roll the dough to a 15-inch circle.


Carefully place dough in an ungreased 11-inch tart pan with a removable bottom.


Press gently into fluted sides of pan; trim edges.

Generously prick the bottom with a fork (so it won't bubble up while baking). Line with a double thickness of foil (to help keep it down and keep it from over-browning). Bake for 10 minutes.

Remove foil and bake another 8-10 minutes until golden. Set aside on a wire rack. Decrease oven temperature to 350˚.


To make squash:
Rinse outside of 2 medium- sized squash; cut in half and remove seeds. Place squash halves, cut sides down, in a large roasting pan. Bake, uncovered, at 375˚ for 45 to 60 minutes. Poke with a fork to make sure it is tender and done. Let stand until cool enough to handle. Scoop pulp out of shells and mash; cover and chill (I cooked the squash one day and left it in the fridge overnight to make the tart the next day).


For filling: in a large bowl, combine eggs, squash, milk, melted butter, honey, sage, and salt.


Place crust-lined pan on a pizza pan. Spoon squash mixture into crust, smoothing top.


Bake at 350˚ about 40 minutes or until set and a knife inserted near the center comes out clean. Remove and cool slightly on a wire rack (about 20 minutes).

Remove sides of tart pan; carefully place tart on a serving platter.

Chop Suey in the Pressure Cooker

This was one of my favorite meals that my mom used to make semi-regularly. I still love it for its taste and simplicity.

Chop Suey in the Pressure Cooker

1 round steak (about 1.5 to 2 pounds)
2 stalks celery, chopped
1 medium onion, minced
1 T. oil
2 to 3 T. soy sauce
2 c. (approximately) water
2 T. cornstarch + 1/4 c. water (for thickening it later)

1. Cut steak into small cubes—it will break up after cooking, but being in smaller pieces will help when browning the meat.
2. Put oil, onions and celery in pressure cooker pot and brown over medium-high heat. Add meat to brown as well.
3. Add soy sauce and enough water to just barely cover the meat. DO NOT fill pressure cooker more than 2/3 full. DO NOT put cornstarch in your pressure cooker, either. That's for later.
4. Bring to a boil and put lid on pressure cooker, sealing it.
5. Heat to full pressure and cook at least 30 minutes.
6. Carefully remove pot from heat, and cool in sink with cold water until pressure seal releases. Remove lid and set it aside.
7. Place pot, without the lid, back on stove over medium heat to bring to a boil again.
8. In measuring cup mix together 2 T. cornstarch + 1/4 c. water, and keep stirring it until you are ready to add it. Once you see some bubbles in the liquid in the pot, add the cornstarch mixture all at once, and stir the pot quickly.
   
9. Allow to thicken over heat, then serve the chop suey over rice.

Egg Drop Soup

I put some chopped baby spinach leaves in my soup, and then I made the mistake of using canned mushrooms, which I wasn't happy with. You have to use fresh mushrooms for this recipe. I mean, I still ate it, but I really wanted fresh mushrooms.

Egg Drop Soup

4 c. canned chicken broth (or your own chicken stock)
1 T. butter
5 or 6 mushrooms, sliced
1 green onion, sliced
1 clove garlic, minced/pressed
1 egg, well-beaten
dash of: soy sauce, black pepper, salt

1. Sauté mushrooms in butter until browned; then add garlic and green onion and cook for only 1 minute more. (you don't want the onion to get too done)
2. In a medium saucepan, bring chicken stock to a good boil.
3. Meanwhile, in a measuring cup, or something with a pouring spout, mix egg, salt, pepper and soy sauce.
4. Timing is everything at this point. You need to stir the broth in the pan and get it moving in a swirling motion—like a whirlpool—and it needs to be hot enough to cook the egg as soon as it hits the broth. Spoon in one hand, cup of egg in the other.
5. Quickly remove your spoon from the broth you were stirring, and immediately pour the egg from up high to make a thin stream going into the pot of swirling liquid.
6. It will take a few times of making this to really get the hang of it, but once you see the results, you will understand the process much better.
7. When the stream of egg hits the broth, it will cook the egg and create these long streamer-looking blobs. Some of it will look sorta like noodles and some will look kinda like sheets of tissue paper. Or something. Hey, YOU try to describe it better.
8. If you pour too fast, it will end up looking like scrambled egg soup. Which will taste fine, but not really be what you were after.
9. If you pour too slow, the broth will slow down its swirl and the egg will clump up when it hits the broth. Again, scrambled egg soup.
10. But what you DON'T want to do is stir the broth a lot once you've poured the egg in.
11. So now you very gently drop your cooked mushrooms and onions into the soup. Don't mix them in; just let them combine with the soup and dish them out evenly when you serve the soup.

Really, it is a simple enough recipe, and after a couple of tries, you'll get the hang of it.

random amusements

Barry Trotz is a pumpkinhead

I've been saying this for years: the Nashville Predator's head coach ("head" coach! ha, ha!) has a head like a pumpkin.


Okay, maybe these photos are slightly altered, but, c'mon, the guy has a pumpkin for a head.


Believe me, if this guy yells at you on the bench, you're gonna do what he says!


Happy Halloween, Barry!!!

Pumpernickel Bread

I kept one loaf and gave the other away...this is a great one to share with friends!

Pumpernickel Bread

2 c. white flour (or bread flour)
1 1/2 c. rye flour
1 1/2 c. wheat flour
1/4 c. cocoa
2 t. instant coffee (I use Maxwell House)
2 T. sugar
2 t. salt
1/2 c. molasses
2 T. butter, softened
2 pkts. quick active dry yeast
1 1/2 c. water (warm)

1. Blend all dry ingredients in a large mixing bowl. Set aside.
2. In a separate large mixing bowl, dissolve yeast in warm water. Stir in molasses; then add butter.
3. Pour water mixture into center of dry ingredients and mix to form a dough.
4. Turn out onto a floured board and knead until smooth, about 10 minutes, or until you feel your arms may fall off.
5. Put dough in a large bowl that has been coated with butter (or canola oil), turning to coat the dough so that it won't stick to anything.
6. Cover with plastic wrap and a kitchen towel, and let rise in a warm place until doubled, about 1 hour.
7. Punch down dough; kneading it several times.
8. Divide and shape into 2 loaves and place in well-buttered loaf pans. Cover and let rise again until doubled, 30-45 minutes.
9. Preheat oven to 400˚.
10. Bake at 350˚ for 25-30 minutes, or until the loaves sound hollow when tapped. Cool on wire racks.

NOTE: Another alternative is that you can mix in your bread machine on "dough only" cycle, adding the ingredients in the order suggested by your bread machine manufacturer (e.g. add wet ingredients first, then dry, and the yeast last).

Banana Nut Muffins

I actually made these without the nuts because of a family member who has an allergy to tree nuts. But they were just as tasty!

Banana Nut Muffins

3 ripe bananas, smashed
1 1/2 c. flour
1/2 c. brown sugar
1 1/2 t. baking powder
1/2 t. salt
1/2 t. baking soda
2 eggs, beaten
1/2 c. melted butter, cooled slightly
1/4 t. cinnamon
1/2 t. vanilla extract
Optional: 1/2 c. toasted nuts of your choice

1. Grease 12 (standard size) muffin cup pan, or use paper liners. Set aside.
2. Heat oven to 400˚.
3. In medium bowl, stir together your dry ingredients: flour, baking powder, baking soda, and salt. Set aside a moment.
4. In another (larger) bowl, beat the eggs into the smashed bananas; add butter, vanilla and cinnamon. Mix well.
5. Dump in the dry ingredients all at once and stir to incorporate—do not beat or overmix. (option: this is when you'd then stir in the nuts.)
6. Fill each muffin cup 2/3 full with batter. If you'd like, you can top with extra cinnamon sugar.
7. Bake at 400˚ for 18-20 minutes or until golden brown.

Best if served warm. Try not to burn your mouth!

Almond Rye Bread

Alas, this bread was made with a package mix, not from scratch, but I believe my additions made it a much more authentic, homemade-tasting loaf of bread. Putting it in a round glass casserole dish to bake also gave it more visual character.

Almond Rye Bread

1 pkg. Bob's Red Mill Rye Bread Mix
2 T. butter, melted
1 1/8 c. warm water
1/2 c. sliced almonds
1/2 t. almond extract
2 T. honey

Mix ingredients as directed on package (I used my bread machine on "dough" cycle); place dough in buttered round casserole dish to rise. Bake 30 to 35 minutes until golden brown.




LINKY:
Bob's Red Mill Rye Bread Mix
Bob's Red Mill - main