Carly and Dolly brought these to a Halloween party at the barn. I reduced the sugar in this version.
2 C sugar
1 C oil
3 eggs
2 C canned pumpkin
3 C flour
1/2 t salt
1/2 t baking powder
1 t cloves
1 t cinnamon
1 t nutmeg
1 t baking soda
Add oil to sugar in mixing bowl until blended. Add eggs and set aside. Take cloves, cinnamon, nutmeg, baking soda, salt and baking powder, mix into flour. Stir pumpkin into sugar mixture then mix in dry ingredients. Blend into a creamy batter.
Bake 350• for 25 minutes.
Wednesday, September 22, 2010
Olivada with Crostini
We used Italian bread and toasted it lightly. It was delicious. I also added extra garlic!
2 1/2 C drained pitted black olives ( two 6 oz cans)
1 garlic clove, minced or pressed
2 T pine nuts
1-2 T extra-virgin olive oil
* You can also use Greek or Italian Olives for a stronger flavor, just more expensive.
Coarsely chop half of the olives and set them aside. In a food processor or blender, whirl the remaining olives with garlic, pine nuts, and 1 T of olive oil until mixture is somewhat smooth (it's okay if some of the pine nuts remain whole). If the mixture is too stiff, add the remaining T of olive oil. Stir in the chopped olives.
Covered and refrigerated, Olivada will keep for about a week. Serve at room temperature.
I actually did all of the olives in the food processor, half first then added the rest of the whole olives and blended lightly.
2 1/2 C drained pitted black olives ( two 6 oz cans)
1 garlic clove, minced or pressed
2 T pine nuts
1-2 T extra-virgin olive oil
* You can also use Greek or Italian Olives for a stronger flavor, just more expensive.
Coarsely chop half of the olives and set them aside. In a food processor or blender, whirl the remaining olives with garlic, pine nuts, and 1 T of olive oil until mixture is somewhat smooth (it's okay if some of the pine nuts remain whole). If the mixture is too stiff, add the remaining T of olive oil. Stir in the chopped olives.
Covered and refrigerated, Olivada will keep for about a week. Serve at room temperature.
I actually did all of the olives in the food processor, half first then added the rest of the whole olives and blended lightly.
Chick Pea and Artichoke Heart Stew
I served this for our season premiere party of "Glee". It is yummmmmmy and we all agreed the smell was almost as good as the taste! We also had "Olivada" on toast.
Serves 4-6 Takes about 25 m
4 C Vegetarian Stock
2 medium onions, chopped (@ 1 1/2 C)
2 garlic cloves, minced or pressed ( I used more )
2 T olive oil
1 t turmeric
4 Yukon Gold potatoes, cut into small cubes (@ 4 C)
1 sprig fresh rosemary ( 1 t dried )
5 leaves fresh sage, minced ( 1/2 t dried) I used the dried version of both of these.
1/2 C pureed winter squash or sweet potatoes *I used a 4.5 oz jar of pureed squash baby food
2 cans chick peas drained
1 14 oz can quartered and drained artichoke hearts
salt and pepper to taste
Optional
lemon wedges and grated Pecorino or Parmesan cheese
In a saucepan, bring the stock to a simmer. While the water heats, saute the onions and garlic in the oil for about 8m until soft. Stir in the turmeric and paprika, saute for a minute. Add the potatoes, rosemary, sage and the onion mixture to the stock. Cook for about 12 minutes, until the potatoes are tender. Stir in the pureed squash, and add the chick peas and artichoke hearts. Remove the rosemary sprig, add salt and pepper to taste and return to a simmer.
Serve with lemon wedges and top with cheese if you wish.
Serves 4-6 Takes about 25 m
4 C Vegetarian Stock
2 medium onions, chopped (@ 1 1/2 C)
2 garlic cloves, minced or pressed ( I used more )
2 T olive oil
1 t turmeric
4 Yukon Gold potatoes, cut into small cubes (@ 4 C)
1 sprig fresh rosemary ( 1 t dried )
5 leaves fresh sage, minced ( 1/2 t dried) I used the dried version of both of these.
1/2 C pureed winter squash or sweet potatoes *I used a 4.5 oz jar of pureed squash baby food
2 cans chick peas drained
1 14 oz can quartered and drained artichoke hearts
salt and pepper to taste
Optional
lemon wedges and grated Pecorino or Parmesan cheese
In a saucepan, bring the stock to a simmer. While the water heats, saute the onions and garlic in the oil for about 8m until soft. Stir in the turmeric and paprika, saute for a minute. Add the potatoes, rosemary, sage and the onion mixture to the stock. Cook for about 12 minutes, until the potatoes are tender. Stir in the pureed squash, and add the chick peas and artichoke hearts. Remove the rosemary sprig, add salt and pepper to taste and return to a simmer.
Serve with lemon wedges and top with cheese if you wish.
Wednesday, August 11, 2010
Sugar and Spice Bacon
1C Brown Sugar
1/2 -1 tsp ground red (cayenne) pepper
2 lb sliced smoked bacon
Heat oven to 400ºF. In small bowl combine sugar and red pepper. Sprinkle over both sides of bacon. Place slices on two foil lined baking sheets. Bake 10-15 minutes, turning often until brown and crisp. Drain on paper towels.
Wednesday, July 21, 2010
Chewy Molasses-Spice Cookies
From Martha Stewart Living Omnimedia
Yields: Makes 36
Total Time: 1 hr 30 min
Prep Time: 25 min
2 cup(s) all-purpose flour (spooned and leveled)
1 1/2 teaspoon(s) baking soda
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground nutmeg
1/2 teaspoon(s) salt
1 1/2 cup(s) sugar
3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 cup(s) molasses
Directions
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in an airtight container up to 4 days.
Snickerdoodles
From Martha Stewart Living Omnimedia
After rolling the balls of dough in cinnamon sugar, give them ample room on cookie sheets; they spread a lot as they bake.
Makes 4 dozen
2 3/4 cup(s) all-purpose flour
2 teaspoon(s) cream of tartar
1 teaspoon(s) baking soda
1/4 teaspoon(s) salt
8 tablespoon(s) (1 stick) unsalted butter
1/2 cup(s) pure vegetable shortening
1 3/4 cup(s) sugar, plus more if needed
2 tablespoon(s) ground cinnamon, plus more if needed
2 large eggs
Directions
Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.
After rolling the balls of dough in cinnamon sugar, give them ample room on cookie sheets; they spread a lot as they bake.
Makes 4 dozen
2 3/4 cup(s) all-purpose flour
2 teaspoon(s) cream of tartar
1 teaspoon(s) baking soda
1/4 teaspoon(s) salt
8 tablespoon(s) (1 stick) unsalted butter
1/2 cup(s) pure vegetable shortening
1 3/4 cup(s) sugar, plus more if needed
2 tablespoon(s) ground cinnamon, plus more if needed
2 large eggs
Directions
Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.
Peanut Butter Cookies
Yields: Makes 48
Total Time: 45 min
Prep Time: 20 min
1 1/2 cup(s) crunchy peanut butter
1 cup(s) packed light-brown sugar
1/2 cup(s) (1 stick) softened unsalted butter
1 large egg
1 1/2 cup(s) all-purpose flour (spooned and leveled)
1 teaspoon(s) baking powder
Directions
Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.
In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.
Wednesday, July 14, 2010
Mini Chocolate Pancakes
These were served at Mary's for a bridal shower....Yummmmmmy.
• makes 48 2" pancakes
4 eggs, separated
1 C all purpose flour
3/4 C unsweetened cocoa powder
1/4 C sugar
1 1/2 tsp baking soda
1/2 tsp salt
1 C milk
1 C buttermilk
6 T unsalted butter, melted
vegetable oil
1/2 C each semisweet and white chocolate chips
Heat oven to 225F. In large bowl beat egg whites with electric blender until stiff peaks form; set aside. In medium bowl sift together flour, cocoa, suger, baking soda and salt. In large bowl whisk egg yolks, milk, buttermilk and butter. Beat flour mixture into milk mixture. Fold in egg whites. Heat a large skillet over medium high heat. Lightly brush with vegetable oil. Ladle in 2 T batter for each pancake; sprinkle with a few chips. Cook until set and bubbly on top, about 2 min. Turn; cook 1 min, or until cooked through. Keep warm in oven. Serve with whipped cream sweetened with maple syrup.
• makes 48 2" pancakes
4 eggs, separated
1 C all purpose flour
3/4 C unsweetened cocoa powder
1/4 C sugar
1 1/2 tsp baking soda
1/2 tsp salt
1 C milk
1 C buttermilk
6 T unsalted butter, melted
vegetable oil
1/2 C each semisweet and white chocolate chips
Heat oven to 225F. In large bowl beat egg whites with electric blender until stiff peaks form; set aside. In medium bowl sift together flour, cocoa, suger, baking soda and salt. In large bowl whisk egg yolks, milk, buttermilk and butter. Beat flour mixture into milk mixture. Fold in egg whites. Heat a large skillet over medium high heat. Lightly brush with vegetable oil. Ladle in 2 T batter for each pancake; sprinkle with a few chips. Cook until set and bubbly on top, about 2 min. Turn; cook 1 min, or until cooked through. Keep warm in oven. Serve with whipped cream sweetened with maple syrup.
CeCe's French Toast
This is a make ahead recipe that Mary says is AWESOME!!
1/4 lb melted butter 12 slices bread
3/4 C brown sugar cinnamon
5 eggs grated nutmeg
1 1/2 C milk
Pour melted butter in bottom of baking dish. Sprinkle brown sugar over. Combine milk and eggs. Place stacks of three slices of bread with the crust removed into dish. Pour egg and milk mixture over the top. Sprinkle with cinnamon and nutmeg. Cover and fridge overnight.
Bake at 325 for 25 minutes, 5 minutes at 350 to brown.
Turn over to serve.
You can add to this as you like- almonds, a pinch of jam, etc. to the bottom of the pan.
1/4 lb melted butter 12 slices bread
3/4 C brown sugar cinnamon
5 eggs grated nutmeg
1 1/2 C milk
Pour melted butter in bottom of baking dish. Sprinkle brown sugar over. Combine milk and eggs. Place stacks of three slices of bread with the crust removed into dish. Pour egg and milk mixture over the top. Sprinkle with cinnamon and nutmeg. Cover and fridge overnight.
Bake at 325 for 25 minutes, 5 minutes at 350 to brown.
Turn over to serve.
You can add to this as you like- almonds, a pinch of jam, etc. to the bottom of the pan.
Tuesday, February 23, 2010
And so it begins....
So, here it is. I love food. I love my friends. Some of my friends love my food. I love their food as well. When I get asked for a recipe, I always have the best intentions of sharing it. I am not a "that's a family secret" kind of girl. Food should be shared, like a really great joke or a good hug. I know I risk the trauma of being at a function and someone else bringing MY recipe, but I also know I'll just get to eat twice as much of it, so.... Okay.
If you have a great recipe to share, please feel free to post it. I am using smilebox because I like cute stuff, but you can post it however you like. If you are looking for a recipe, just ask. Someone has a great one for that specific item!
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