Tag Archives: recipe

Caramel Cinnamon Apple Tart

Standard

scoop

 

This is an all-calorie creation.
Do not look for carb substitutes here.
This is for when your sweet tooth is really aching.

I like to make this in a deep baking dish — less likely to bubble over in the oven.

Also, my pie crust box said to put in an ungreased dish but it stuck after baking so next time I’m prepping with cooking spray.

INGREDIENTS

1 9″ pie crust (make your own or use refrigerated premade)
2 large apples, peeled, cored and sliced thin (I used Fujis)
1/4 c flour
1/2 c sugar
dash salt
1/2 t cinnamon
1/2 stick butter, melted
1/2 jar caramel ice cream topping, heated until pourable
Aluminum foil
tart
Preheat oven to 400 degrees.

Center your pie crust in a glass baking dish or a deep dish pie plate.
If the crust is too big just let the edges hang over the sides.

Put sliced apples in a large mixing bowl.

In a small bowl, stir together flour, sugar, salt and cinnamon.
Pour over apples and stir until each slice is well coated.
Spread apples evenly over pie crust.
Drizzle first with melted butter, then with caramel topping.

At this point, if you have pie crust hanging over the sides of your dish, just fold the edges over the top of the filling.

Cover with foil.
Bake for 20-30 min or until crust is brown.

Serves at least 4 if you’re polite.

Advertisements

Crunchy Oat Bars

Standard

I’m never hungry in the morning. I’d always rather have breakfast for supper. Give me coffee with milk and I’m good until noon. However, I tend to get foggy by mid-morning, so I try to have a light snack. Nothing tempts me like granola bars, especially in the winter when cold fresh fruit seems like a bad idea.

Satisfying, high in fiber, these are also high in calories, a whopping 300 per bar. The culprit here? The almonds. They’re higher in calories than either the coconut or the condensed milk. You can make a lower calorie bar by eliminating some of the extras and increasing the oats and still have a great snack.

You can substitute any dried fruit, nuts or seeds. This is what I happened to have in my pantry the day I made them. You just want to end up with a sticky ball of dough that isn’t too runny and that presses easily into the pan.

INGREDIENTS

2 c oats
cooking spray
1 c chopped toasted almonds
1 c shredded coconut
1 c raisins
1/2 t ground cinnamon
1 can condensed milk

aluminum foil
waxed paper

Preheat oven to 300.
Line 9×12 cookie sheet with foil.
Spread oats evenly and toast for 10 minutes.

Pour oats into bowl to cool.
Set aside foil-lined pan to cool.

Increase oven temp to 350.
Put open can of condensed milk on rack to warm.

Spray cooled foil with cooking spray.

Combine toasted oats, almonds, coconut, raisins and cinnamon.
Slowly pour warmed milk over mixture and stir in completely.

Spread evenly onto greased foil.
Cut length of waxed paper and use to press mixture evenly into pan to edges.

Bake at 350 for 18-20 minutes.

Remove from oven and lift bars from pan.
Flip upside down into pan and peel off foil.
Allow to cool for 10 minutes then use pizza cutter into bars.

Allow to cool completely before storing.

Makes 16 bars.

P.S.  They were crunchy coming out of the pan.  After overnight storage in Tupperware, they’re chewy.  I like them either way.

 

White Bean Chili

Standard

white bean chiliThis is another of those recipes that welcomes improv.

If you are lucky enough to live where you can pick up a hot rotisserie chicken at the grocery store, you can have the wings and leg quarters for dinner another time and make this soup with the breast.
Or dice and saute your own boneless breast.

If you have the time and the presence of mind, cook your own Great Northern beans.
But a can of white beans works fine — you can sub cannellini, navy or limas.

A mild yellow onion is my preference here, Vidalias are best but a white onion works.
And you can sub bell pepper (any color) or jalapenos for the chilies.

Add handful of chopped greens (turnip, spinach, kale) if you need green leafies in a meal.
Add a cup of cooked macaroni to tempt the kids.
Throw in some diced cooked carrots for color.  It’s all yum.

I keep ground cumin in my pantry, but if you’re out, no worries. Use chili powder or oregano or basil.  Or not.

ingredients

1 c diced onion (1 cup)
2 T cooking oil
1 small can chopped green chilies (1/4 cup)
1 T minced garlic (2-3 cloves)

1 entire chicken breast, cooked and diced (2-3 cups)
1 quart cooked beans with broth (1 can beans with broth to make 4 cups)
1 t ground cumin
Salt to taste (1 tsp)

1. Saute first 4 ingredients in a hot kettle until onion is soft.
2. Add next four ingredients, stir and simmer for at least 30 minutes.

Serve with hot bread (try the Jalapeno Cheddar Cornbread!)

Field Pea Soup

Standard

20150330_184435Too tired to grocery shop and not in the mood for fast food, this is what’s for supper tonight. It’s a lighter soup for a warmer evening.

Yes, this soup is almost entirely from cans. But it’s probably still healthier than drive-thru.

indexCanned field peas are hard to find lately. These are *not* blackeyed nor crowder peas, but probably an Austrian winter pea, also known as a dun pea. They are currently my favorite legume and when I see them on the shelf I get half a dozen cans.  I particularly like Allens or Texas Fair.

2 c. sliced smoked sausage
1 c. chopped onion
1 can field peas with snaps
1 can chilies
1 can diced tomatoes
1 can chicken broth
1 t Cajun spice mix
1 t cumin

Saute the sausage and onion together in a small amount of water until the onion is soft. Before lowering heat, add tomatoes and chilies and stir well for a couple of minutes to prevent sticking. Lower heat and add peas, broth and spices. Simmer for 30 minutes.

Do a taste check before adding additional salt or spice. Both the sausage and the peas will add salt and occasionally chilies will add a little fire.

Serves four.

Sweet Potato Pecan Bread by the Harris Sisters

Standard

20150213_183339I probably knew what I was doing when I bought a 3# bag of sweet potatoes. I’m not sure I knew what I was doing when I baked them all at the same time.

I got tired of having them one at a time as a side with dinner. So tonight I mashed up all the rest of them and made this bread.

Oh, my goodness, it smells like a party in my kitchen. Of course I didn’t follow the recipe to the letter.  I added raisins to the batter and skimped on the sugar in the batter, and then doused it with a lemon glaze when it came out of the oven.

And it’s what’s for dinner tonight, with a glass of Earl Grey iced tea.  Life is good.

http://theharrissisters.blogspot.com/2014/10/sweet-potato-pecan-bread.html

simplest loaf cake by Dorie Greenspan

Standard

1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
3 large eggs
1 cup sugar
1/2 cup sour cream
2 tsp pure vanilla extract
1/2 cup flavorless oil, such as canola

1. Preheat the oven to 350ºF and generously butter an 8x4x2–inch loaf pan (6-cup capacity). In a bowl, whisk together the flour, baking powder, and salt.

2. Whisk the eggs, sugar, sour cream, and vanilla together until well blended. Add the dry ingredients and stir until smooth. Finally, pour in the oil and use the whisk to gently but thoroughly fold it into the batter.

3. Put the batter in the loaf pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up.

Serves 8. Per serving: 360 calories, 44g carbs, 5g protein, 18g fat, 85mg cholesterol.

Lemon Coconut Bread Pudding

Standard
Image

lemon, coconut, buttermilk, etc.

My little kitchen gets so hot that I had to come up with something that would bake quickly when I was craving something lemon-coconut.

Since all lemons are not created equal, you can add the glaze as you wish.  Mine came out pretty tart, so I dumped in the whole batch.

Ingredients

1 small sourdough baguette — about 6-8 cups of bread chunks
3/4 c powdered sugar
1 1/4 c buttermilk
1/4 c lemon juice
1 c coconut
1 stick butter, melted
1/2 c soft brown sugar (not packed)

Preheat oven to 325.

Grease or oil spray a 2 qt baking dish.

In a large bowl, break up the bread into 1″ chunks. I prefer tearing the bread to cutting it with a knife.  The irregular pieces soak up the liquids better, I think, and make a nice texture for the pudding.

Sprinkle with powdered sugar and then add buttermilk and lemon juice and toss.

Add coconut and mix well.

Allow 5 minutes or so for the bread and coconut to moisten.

Pour melted butter over the bread and then sprinkle with the brown sugar.  Toss well, just until brown sugar is dissolved. Spoon into baking dish.

Cover and bake for about 15-20 minutes or until top starts to brown.  Time isn’t exact — it depends on the softness of the bread you started with.

This results in a very moist bread pudding. If you like a firmer pudding, leave in another 5 minutes.

Glaze

Heat 2 T butter with 2 T milk in a 1-quart bowl until butter is melted. You can do this in the hot oven or in the microwave.  Then stir in 1-2 cups powdered sugar until you get the consistency you want.  Pour over the hot pudding and toss briefly, or serve alongside as a sauce.

Lemon Coconut Tea Loaf

Standard

20140303_131914Make this when there are other people in the house
s
o you won’t just eat the entire thing.

Preheat oven to 350.

BATTER:
2 eggs
1/2 c oil
1/2 milk
2 t lemon juice
1-1/2 c flour
1/2 t salt
1 t BP
1/2 c chopped walnuts or pecans
1/2 c grated coconut

With a hand mixer gently beat the eggs, add oil and mix, add milk and mix, add lemon and mix.

I used an old-fashioned non-electric mixer for this. It keeps the batter from becoming too frothy.

Sift the dry ingredients together and stir into the liquids with a wooden paddle, then stir in the nuts and coconut.

Pour batter into prepared loaf pan and bake at 350 for 40-45 minutes.

While loaf is baking, make glaze.

GLAZE:
1/2 to 3/4 cup powdered sugar
2 T lemon juice
milk if needed

Stir lemon juice into sugar and then add milk one T at a time until glaze is runny enough to pour.

Run a knife down the sides of the pan and punch holes in the loaf every 2-3 inches. Spoon glaze over top of loaf and let sit for 20 minutes or as long as you can stand it. Pop loaf out onto wax paper and close edges unless you plan to cut it right away.

*Note: wax paper is easier to unwrap than plastic wrap or foil. The acid from the lemon will also break down the foil and no one likes it when that happens.

You can store in a plastic bag or foil to keep it moist, but ours won’t last long enough to dry out.

Asparagus Casserole

Standard

My daughter and I gave up everything with MSG — I mean, it’s hard enough to stay awake after Thanksgiving dinner — so no more Campbell’s Cream of Mushroom Soup. This takes a little longer but is so much better.

2 cans asparagus spears
1 recipe white sauce (2 T butter, 2 T flour, 1 cup milk, salt)
1/2 cup chopped mushrooms
1/2 cup grated cheese — your favorite
2 hard cooked eggs, chopped
1 cup crushed cracker crumbs
2 T melted butter

Drain the asparagus and spread evenly in a greased Pyrex dish. Make your white sauce and while still hot, stir in the mushrooms and cheese. When cheese has melted, pour sauce over asparagus. Top with chopped egg. Toss crumbs with melted butter and sprinkle over asparagus. Bake at 350 for 30 minutes or until casserole bubbles.

You cannot mess this up unless you accidentally use sugar instead of salt or you set the thing on fire.

You can substitute the asparagus liquid for part of the milk, you can omit the cheese, the eggs and/or the cracker crumbs. It really is just about the asparagus and the sauce.

I think the original recipe had pimento, but all the stores in Memphis are out of pimento and have been for a while. There must have been a pimento workers strike somewhere….

Fall Dinner

Standard

So good I was afraid I’d forget what I did.  So I’m parking it here.

Preheat oven to 350.

Country-style pork ribs
Baked sweet potatoes
Yellow squash
Cranberry stuffing mix

Chicken broth
Buttermilk or sour cream

Olive oil
Worcestershire
Ms. Dash
Balsamic vinegar

Butter
Maple syrup
Cinnamon sugar
Vanilla

Brown ribs in olive oil in skillet and transfer to oiled baking dish. Sprinkle with Ms. Dash, Worcestershire and balsamic vinegar. Cover.

Peel sweet potatoes and mash.  Melt 3 T butter, 2 T maple syrup, 1 t vanilla and 1 t cinnamon sugar in small skillet.  Stir into potatoes.  Transfer to oiled baking dish and cover.

Prepare oiled baking dish. Empty stuffing mix into dish.  Chop squash and pile on top.  Pour 1 c chicken broth over top.

Put ribs in oven first.  After 15 minutes, put squash in oven and continue baking.  After another 10 minutes, take squash out and stir well.  Add sour cream or buttermilk.  Return to oven and put sweet potatoes in oven.  Let all three dishes continue to cook for another 15 minutes.

Serve with green beans if desired.