CARAMEL APPLE PIE MONKEY BREAD BOMBS

Caramel Apple Pie Bombs are a version of Monkey Bread that SCREAMS YUMMY!  The beauty of this recipe is the ease of changing up flavors by changing the seasonings (Pumpkin Pie seasoning and pears or cherries and a little vanilla or black peppercorns and a cream cheese glaze) as well as baking it as either a pull apart bread or individual rolls just as easily.  As you pull one open and a river of sweet caramel runs out over the apple pieces you know you’ve found heaven.  😀

CARAMELS APPLE PIE MONKEY BREAD BOMBS adapted from the Slow Roasted Italian
BOMBS
4 tablespoons melted unsalted butter, divided
2 medium Granny Smith apples, peeled cored and diced
1/3 cup brown sugar, packed
1 tablespoon QUALITY ground cinnamon
1 teaspoon ground nutmeg
18 caramels, unwrapped and divided
12 frozen Rhodes dinner roll dough balls, defrosted

  • Preheat the oven to 350°.
  • Melt 2 tablespoons of the butter in a 9×9 baking dish.  Set aside.
  • Combine the apples, 2 tablespoons of the brown sugar and 1 tablespoon of the cinnamon in a ziploc bag.  Toss to coat.  Set aside.
  • Unwrap the caramels and cut into quarters. Set aside.
  • Melt remaining butter in a small bowl.
  • Mix together the remaining brown sugar, nutmeg, and cinamon in another small bowl
  • Lightly flour your counter top.
  • Using a rolling pin flatten each dough ball into a circle about 3 inches across.
  • Add 1 tablespoon of the apple mixture and 6 of the cut caramel pieces.
  • Carefully pull each side over the center to create to seal and then roll the dough into a ball. Be careful not to make it too thin.  You do NOT want to be able to see through the dough.
  • Roll each ball in the remaining melted butter and then the cinnamon mix before placing seam side down in the baking dish.
  • Sprinkle with any of the remaining cinnamon brown sugar mix.
  • Bake the bombs for 30 to 35 minutes, until the tops are golden brown and they are no longer doughy.

SAUCE
12 caramels, unwrapped
2-3 tablespoons heavy cream

  • Place the caramels and the heavy cream in a microwave safe bowl and microwave until melted, 30 seconds at a time, stirring after each interval.
  • Once you have a smooth mixture, set aside to cool.
  • Remove the apple pie bombs from the oven and drizzle with the caramel sauce.
  • Serve and enjoy!

CHOCOLATE PEANUT BUTTER OAT BARS

This is one of those recipes that I LOVE(d)! BUT had to rework to lower the sugar so I could have just 1 bite! I now cut them into really small squares so they are easier for me to eat without a reaction and they actually last longer too 😀

Here’s the original recipe that I believe came off the box of graham crackers many moons ago.  I will follow it with the “NEW” recipe with a much reduced sugar.

MAGIC CHOCOLATE PEANUT BUTTER BARS
2 1/2 cups crushed Honey Maid graham cracker crumbs
1 cup melted Land O’ Lakes unsalted butter
1 cup Jif creamy peanut butter
2 1/2 cups powdered sugar
1 cup milk chocolate chips with 1 teaspoon butter

  • In a LARGE mixing bowl, stir together the butter, peanut butter and powdered sugar.
  • Fold in graham cracker  crumbs.
  • Press into a greased 9 x 13 inch pan.
  • Place the chocolate chips and butter in a measuring cup and microwave, stirring every 30 seconds, until chocolate is melted and smooth.
  • Spread the chocolate over the peanut butter layer.
  • Place in the refrigerator until set.
  • Cut into bars and serve.

AND the new recipe:

CHOCOLATE PEANUT BUTTER OAT BARS
1 cup butter
1/3 cup packed brown sugar
Pinch of salt
1 teaspoon vanilla
3 1/2 cup quick cooking oats
1 1/4 cup semi-sweet chocolate chips (milk chocolate chips work well too)
3/4 cup peanut butter

  • Lightly grease a 9-inch square pan, or line with parchment paper.
  • In a large saucepan over medium heat, melt butter.
  • Stir in brown sugar, vanilla and salt.
  • Mix in the oats. Cook and stir over low heat for 2-3 minutes, until ingredients are well combined.
  • Press half of the oat mixture into the prepared pan. Reserve the rest for topping.
  • Melt chocolate chips and peanut butter in a small saucepan over low heat, stirring frequently until smooth.
  • Pour the chocolate mixture over the oat layer in the pan and spread evenly.
  • Sprinkle the remaining oat mixture over the chocolate layer and press in gently.
  • Cover and refrigerate for 2 hours or until firm enough to cut.
  • Cut into bars and serve at room temperature.

NOTE: If you are in a real hurry fold the chocolate mixture into the oat mixture before pressing into the pan.  Personally this is my favorite way to make this as it distributes the flavors better.

BLUEBERRY LEMON CHEESECAKE CAKE

I was originally saving this recipe for Easter, but then we had a good friend who had a birthday.  Can I just say he is very hard to buy for?  His wife suggested I just bake him something and this recipe immediately came to mind.  I sent the big cake to him to share with Heather and the munchkins, but I did have to make 2 small ones for hubby and I also. SHHH don’t tell 😀

BLUEBERRY LEMON CHEESECAKE CAKE adapted from Cafe Delites

  • Preheat oven to 350°F.
  • Lightly grease an 8-inch round springform pan with cooking oil spray and set aside.

BLUEBERRY CAKE
1/4 cup fresh squeezed lemon juice (juice from 1 LARGE lemon)
1/2 cup WHOLE milk
1/2 cup butter, room temperature
3/4 cup sugar
2 LARGE eggs
1 tablespoon lemon zest (zest of 1 LARGE lemon)
1 1/2 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
5 ounces FRESH** blueberries (I like SMALL wild blueberries)

  • Whisk lemon juice with the milk and set aside to sour creating your “buttermilk”.
  • In a large bowl, beat together the butter and sugar until light and creamy.
  • Beat in the eggs and zest until light and creamy.
  • Beat in the lemon juice and milk mixture.
  • Add the flour, baking powder and salt, mixing them first on top of the wet ingredients, before folding them in to combine the batter.
  • GENTLY Fold in 3/4’s of the blueberries.

CHEESECAKE
1 cup light cream cheese, at room temperature
1/3 cup plain 2% Greek yogurt
1/3 cup powdered sugar
1 heaping tablespoon all-purpose flour
1 LARGE egg
2 tablespoons fresh squeezed lemon juice

  • Beat the cheesecake ingredients together until smooth and lump free, about one minute on low speed.

ASSEMBLY

  • Preheat oven to 350°.
  • Evenly pour half of the cake batter into the prepared pan.
  • Pour 1/3 of the cream cheese mixture over blueberry cake layer (DO NOT SWIRL).
  • Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake.
  • Sprinkle remaining blueberries over the top.
  • Bake in preheated oven 65 – 70 minutes, until the center is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake.
  • Remove from the oven and allow to cool for an hour or so.
  • Once cake has chilled, remove from pan onto a serving dish.
  • Pour the glaze evenly over the top and allow to drizzle down the sides of the cake.
  • Cover and refrigerate for AT LEAST 6 hours or over night BEFORE serving.

CREAM CHEESE GLAZE
1/2 cup cream cheese, at room temperature
1 cup natural powdered sugar
3-4 tablespoons fresh squeezed lemon juice
2 tablespoons water as necessary for a thinner consistency

  • Beat all glaze ingredients together until smooth.

FINAL ASSEMBLY

  • Prepare glaze.
  • Once cake has chilled, remove from pan onto a serving dish.
  • Pour the glaze evenly over the top and allow to drizzle down the sides of the cake.
  • Add a few fresh blueberries for garnish.
  • Cover and refrigerate for AT LEAST 6 hours or over night BEFORE serving.

NOTES: Frozen blueberries can be used, but MUST be completely thawed and drained WELL.

 

CINNAMON BUTTER MONKEY ROLLS

It just doesn’t get much better than that these mouth watering warm cinnamon sugar rolls that pull apart into soft and flaky layers after being smothered in a sweet vanilla glaze.  Because of my inability to eat sugar these days I skip the glaze, but they are just as good!

CINNAMON BUTTER MONKEY ROLLS            Servings: 12

12 Rhodes Frozen Dinner Rolls
3 tablespoons unsalted butter, melted
6 tablespoons light brown sugar, packed
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

VANILLA ICING (optional)
1 1/2 cups powdered sugar
1-2 tablespoons milk
2 teaspoons vanilla extract

  • Place frozen rolls in a 9×13-inch baking dish, cover with plastic wrap and allow to thaw in the refrigerator overnight.
  • Grease muffin tin
  • In the morning, cut each roll into 3 pieces.
  • Combine the brown sugar, cinnamon, ginger and nutmeg in a small bowl.
  • Melt butter in a second small bowl.
  • Roll each piece in butter and then in the cinnamon mixture.
  • Place 3 pieces in each muffin tin, making sure the edges all meet.
  • Cover with a cheesecloth and leave in warm place until double in size, about 2 hours depending on the warmth of your house.
  • When rolls have risen, remove cloth and bake in a preheated 350° oven for 15-16 minutes.
  • Carefully remove rolls from muffin tin as soon as they are finished baking.
  • Brush vanilla glaze over the warm rolls.
  • Serve warm.

BUTTER DIP BUTTERMILK BISCUITS

 
BUTTER DIP BUTTERMILK BISCUITS
1/2 cup salted butter 1 stick, MELTED
2 1/2 cups all-purpose flour
1 1/2 tablespoons granulated sugar
1 1/2 tablespoon baking powder
1 1/2 teaspoon salt
1 3/4 cup buttermilk

QUALITY honey (optional)

  • Preheat oven to 450˚.
  • Pour half of the melted butter into an 8×8 baking dish.
  • In a medium bowl, whisk together the flour, sugar, baking powder and salt.
  • Whisk in the buttermilk, stirring until a loose dough forms. Batter will be sticky.
  • Add biscuit dough into baking dish on top of the melted butter, smoothing the dough to level out.
  • Pour remaining melted butter over top of dough.
  • Bake for 20-25 minutes until golden brown and biscuits spring back to the touch.
  • Rotate dish periodically during baking for even browning.
  • Cut into squares and serve warm drizzled with honey.

APPLE BREAD PUDDING with CREME ANGLAISE & SAUTEED APPLES

APPLE BREAD PUDDING serves 8-10
2 tablespoons butter
3 large GRANNY SMITH apples (1 1/2 POUNDS), peeled and cut into 1/2-inch cubes
3 cups heavy cream
3 large eggs
1 large egg yolk
1/4 cup granulated sugar
1 teaspoon ground cinnamon
16 ounce cinnamon-raisin bread loaf, cut into 3/4-inch cubes
1 LARGE croissant, broken into small pieces
1/4 cup golden raisins
4 tablespoons turbinado sugar

  • Preheat oven to 375°.
  • Melt butter in a large nonstick skillet over medium-high heat.
  • Add apples, and cook, stirring occasionally, 8-10 minutes or until softened and lightly browned.
  • Whisk together cream, eggs, egg yolk, sugar and cinnamon in a large bowl until smooth.
  • Stir in bread cubes and croissant pieces and let stand 5 minutes.
  • Stir in cooked apples.
  • Sprinkle 2 tablespoons turbinado sugar into a buttered 13- x 9-inch baking dish.
  • Fold in bread pieces and raisins to apple mixture, and spread in an even layer into baking dish.
  • Sprinkle with remaining 2 tablespoons turbinado sugar.
  • Bake at 375° for 40-45 minutes or until light golden and center is set. Pudding will puff to the top of dish and pull away slightly from sides as it bakes.
  • Cool 10 minutes.
  • Serve warm with Apple Brandy Crème Anglaise and Sautéed Apples if desired.

NOTE:

  • If you like a thinner, crispier bread pudding use a larger baking dish to make a thinner layer. Personally I like LOTS of crispy edges!  Next time I’ll make it in individual ramekins!
  • To make ahead, cover and chill baked and cooled bread pudding overnight. Let stand 20 minutes, then reheat in a 350° oven for 20 minutes.

Sautéed APPLES (OPTIONAL)
2 tablespoons butter
2 large Granny Smith apples, peeled and diced
3 tablespoons sugar
2 teaspoons fresh lemon juice

  • Melt butter in a large skillet over medium heat.a
  • Add apples, and sauté 2 minutes.
  • Stir in sugar and lemon juice, stirring often, 6 to 8 minutes or until golden.

APPLE BRANDY Crème ANGLAISE (OPTIONAL)
1 cup heavy cream
2 large egg yolks
1/4 cup sugar
2 tablespoons apple brandy
1/4 teaspoon QUALITY cinnamon

  • Whisk together cream, egg yolks, and sugar in a 2-qt. saucepan, and cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thinly coats back of a wooden spoon.
  • Pour through a fine wire-mesh strainer into a bowl.
  • Whisk together the brandy and cinnamon. Stir in to cream mixture.
  • Fill a large bowl with ice and place cream mixture in ice, let stand, stirring constantly for 30 minutes.
  • Cover and chill at least 1 hour or up to 3 days.

APPLE SLAB PIE – 3 WAYS – APPLE CARAMEL, APPLE CHEDDAR & APPLE STREUSEL

I’ve been working on this post since last July when I promised to find my slab pie recipes for my nieces.  Katie and Lulu I am so sorry this took so long – I sure hope you enjoy them!  I hope having all 3 versions together inspires you to make your own.

Today I made “half” pies in the same pan so they almost looked more like a galette, but they tasted perfect! 😀

APPLE CHEDDAR SLAB PIE
Pie Crust dough for a 2 crust pie (homemade or Pillsbury)
3/4 cup + 1/4 cup + 1/4 cup finely shredded sharp cheddar cheese
3 pounds Granny Smith apples, peeled, cored and cut into 1/4 inch slices
1/2 cup sugar
Juice of 1 LARGE lemon
1/8 teaspoon salt
1/2 cup flour
1/2 cup rolled oats
1/2 cup packed brown sugar
4 tablespoons COLD unsalted butter, cubed
1 LARGE egg, beaten

  • Preheat oven to 400°.
  • Lightly flour your work surface.
  • Unroll first pie crust and sprinkle with 1/4 cup finely shredded cheddar cheese. Top with second crust and roll out to a 17×12 inch rectangle.
  • Place crust in a 15×10 jelly roll pan. Refrigerate while you prepare the filling.
  • In a large mixing bowl toss apple slices with lemon juice, salt, sugar and 1/4 cup of the flour.
  • Remove piecrust from refrigerator.
  • Spread apple mixture evenly into crust.
  • Sprinkle with 1/4 cup cheddar cheese.
  • In food processor pulse together the brown sugar, rolled oats, 1/4 cup flour and cold butter until crumbly.
  • Sprinkle evenly over pie.
  • Fold crust edges over pie like a Galette.
  • Brush with egg.
  • Bake 35-45 minutes until browned.
  • Cool 1 hour.
  • Cut into squares and serve with a dollop of vanilla ice cream.

APPLE STREUSEL SLAB PIE
1 1/2 cups brown sugar
1 teaspoon +1 teaspoon QUALITY cinnamon
1/4 teaspoon FRESH ground nutmeg
1/2 teaspoon salt
1 3/4 cups all purpose flour
12 ounces COLD unsalted butter, cubed
1/4 cup + 2/3 cup chopped walnuts
1/2 cup golden raisins
3 pounds Granny Smith apples, peeled, cored and cut into 1/4 inch slices

  • Preheat oven to 400°.
  • Lightly flour your work surface.
  • Unroll first pie crust and sprinkle with 1/4 cup finely chopped walnuts and 1 teaspoon cinnamon.
  • Top with second crust and roll out to a 17×12 inch rectangle.
  • Place crust in a 15×10 jelly roll pan.
  • Refrigerate while you prepare the filling.
  • Combine brown sugar, cinnamon, nutmeg and salt.
  • Combine 3/4 cup of the sugar mixture with 1 1/2 cups of the flour, the butter and 2/3 cup chopped walnuts cutting in butter until coarse crumbs form. Set aside.
  • Combine remaining sugar with apples and 1/4 cup flour.
  • Spread apple mixtures over crust evenly.
  • Fold crust edges over pie like a Galette.
  • Sprinkle with crumb mixture.
  • Bake 35-45 minutes until browned and bubbly.
  • Cool 1 hour.
  • Cut into squares and serve with a dollop of vanilla ice cream.

I did save the BEST for last, at least in my opinion.  This pie tastes just like a caramel apple! The beauty though is that there is a thin and flaky crust that houses the juicy apples and crispy crust and is drizzled with a luscious homemade caramel for a melt in your mouth tasty treat.

CARAMEL APPLE SLAB PIE

CRUST
2¼ cups all-purpose flour
¾ teaspoon salt
⅔ cup CRISCO butter-flavored shortening
8 tablespoons cold water

  • Spray a 15x10x1 inch jelly roll pan with non stick cooking spray and set aside.
  • In a large bowl combine flour and salt. Using a pastry blender cut in the shortening until it resembles coarse crumbs.
  • Sprinkle 1 tablespoon of the cold water over the mixture and toss with a fork. Repeat using 1 tablespoon of water at a time until it is moistened and knead the dough into a ball.
  • Preheat oven to 375°.
  • On a lightly floured surface, roll dough into a 19×13-inch rectangle.
  • Wrap it around the rolling pin and unroll it into the prepared baking pan.
  • Ease dough into the pan and up the sides, being careful not to stretch it.
  • Trim dough to ½ inch beyond edge of pan.
  • Fold dough edge over and flute as desired.

APPLES
⅔ cup sugar
⅓ cup all-purpose flour
2 teaspoons QUALITY ground cinnamon
1/2 cup golden raisin, optional
3½ pounds granny smith apples, peeled, cored, and cut into ¼-inch-thick slices (about 10 cups)

  • In an extra large bowl combine the sugar, ⅓ cup flour, cinnamon, raisins and apples.
  • Toss until coated.
  • Spoon the mixture on the dough and spread evenly.

CRUMB TOPPING
1 cup quick-cooking rolled oats
1 cup packed brown sugar
½ cup all-purpose flour
½ cup butter, cold

  • In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour.
  • Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs.
  • Sprinkle EVENLY on top of apples.
  • Bake for 40-45 minutes or until apples are tender.
  • Cool slightly.

NOTES:

  • IF you are in a hurry, melting the butter and using a fork to mix it all together works well too.
  • IF TOP IS BROWNING TOO QUICKLY, COVER LIGHTLY WITH A PIECE OF FOIL.

CARAMEL
1 cup PACKED brown sugar
4 tablespoons butter
½ cup half-and-half
1 tablespoon PURE Vanilla
Pinch of salt

  • Mix all ingredients together until smooth in a medium saucepan over medium-low to medium heat.
  • Cook while whisking gently for 5 to 7 minutes, until thicker.
  • Turn off heat.
  • Serve warm or refrigerate until cold.
  • Drizzle on top of apple slab pie.

NOTE:  If you don’t use all your streusel topping, it stores perfect in the freezer.

PEANUT BUTTER CHOCOLATE MOUSSE CUPS

These little gems are so easy and light, but look really decadent and like you spent all day on them!PEANUT BUTTER CHOCOLATE MOUSSE CUPS
60 mini phyllo shells
1 + 1/4 cup mini semi-sweet chocolate chips
1 cup creamy JIF peanut butter
1 1/2 cups FRESH heavy cream
1/4 cup Kraft caramel balls, chopped for garnish

  • Add 1 cup of the chocolate chips into a glass mixing bowl. Heat in microwave for 30 seconds at a time until melted.
  • Stir in peanut butter until well blended. Set aside.
  • In a medium mixing bowl beat cream with an electric mixer until stiff peaks form.
  • Fold whipped cream into peanut butter mixture.
  • Transfer to a ziploc bag. Chill until ready to use.
  • When ready to serve, pipe filling into phyllo shells and sprinkle with chopped caramel and chocolate pieces.

HONEYED BOGS

So I woke up this morning and really wanted to bake even though I can’t personally eat any of it. 😀  I’ve been itching to try something out of my new cookbook from the Prohibition Bakery. All the recipes are boozy and sound absolutely delectable!  I love their slogan, please eat responsibly.

Unfortunately, I don’t have on hand all the ingredients to make any one of their recipes EXACTLY as written so right out of the gate I’m improvising. This recipe is going to be “loosely” based on their PINK LADY recipe on page 181 AND their CARAMEL APPLE recipe from page 277.  I wasn’t thrilled with their PINK LADY frosting so I’m using the basic frosting from their CARAMEL APPLE but replacing the applejack brandy with the honey brandy I’m using to make the fruit puree.

HONEYED BOGS – yields 18 cup cakes

CAKE
1 2/3 (208g) cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup yogurt (240g) (I used a black cherry)
1/3 cup (70g) avocado oil
1 cup (200g) sugar
1/4 cup (60g) lemon juice
2 teaspoons lemon zest
2 eggs

  • Preheat oven to 325°.
  • Line tins with liners
  • Whisk together flour, baking powder, baking soda and salt. Set aside.
  • Combine the yogurt, avocado oil, sugar, lemon juice and zest with mixer until well incorporated.
  • Add eggs one at a time, blending well after each addition.
  • With mixer on low, gradually add the dry ingredients, mixing until JUST combined. DO NOT OVER BEAT.
  • Fill cup cake liners two-thirds full.
  • Bake for 18-20 minutes until toothpick comes out clean.
  • Cool COMPLETELY before filling or icing.

PUREE
12 ounces cranberries
3/4 cup sugar*see note
1 1/4 cup honey brandy

  • Combine fruit and brandy in a saucepan.
  • Bring to a SLOW boil over a medium heat.
  • Simmer 10-15 minutes until fruit breaks down and mixture starts to thicken.
  • Remove from heat and transfer to food processor, blending until smooth.
  • Store in refrigerator until ready to use.

NOTE:

  • *Cranberries are tarter than most fruits and require a bit of sugar to tame them.
  • Cranberries also require more time to break down the skins so a nice SLOW boil and simmer gives them this time.

FILLING
1 cup (230g) cranberry puree
1/4 cup honey brandy

  • Whisk the puree until smooth.
  • Slowly add in the brandy 1 tablespoon at a time, stirring thoroughly after each spoonful until desired consistency reached.
  • Transfer to a squeeze bottle.

ICING
1 stick unsalted butter, softened
1 pound powdered sugar
1/3 cup Honey Brandy

  • Cream butter until fluffy.
  • Slowly add the powdered sugar until JUST incorporated.
  • Slowly stream in the brandy until icing is smooth and fluffy.
  • Transfer to a piping bag.

ASSEMBLY

  • Core each cupcake with a pastry tip.
  • Fill the cavity with puree. DO NOT OVERFLOW.
  • Frost each cupcake.
  • Decorate to your liking.

PINEAPPLE RAISIN TAMALES

MANY moons ago at a funky little bistro in Silver Lake California I used to order their dessert tamales.  They were soft, silky and TOTALLY delectable full of pineapple and raisins.  At the time I was entering county fairs with my homemade jams and eating these tamales with a spoonful of jam drizzled over top was just pure HEAVEN, at least to me 😀

I CANNOT remember anything else on the menu, I can’t even remember the name of the bistro, but those tamales were worth the drive out of my way just to buy several to take home for later.

I’ve been working to recreate the recipe for years and I think I’ve come as close as I can!

PINEAPPLE RAISIN TAMALES yields 2 dozen tamales
40 corn husks
4 cups corn masa flour
2 sticks salted butter, melted
2 large cans DOLE crushed pineapple, drained (reserve juice)
1 cup of reserved pineapple juice (make yourself a cocktail with the rest) 😀
1 cup sugar
2 teaspoon baking powder
2 cups golden raisins
2 dozen marbles

  • SOAK corn husks for 1 hour before beginning.

  • SET UP large dutch oven.
  • Invert a pie tin into bottom of dutch oven.
  • Arrange marbles around the pie tin edge.
  • Fill with water JUST to cover.
  • Arrange a second pie tin right side up on top.
  • Layer several corn husks over top pie tin. Turn flame to low heat and cover while you prepare tamales.

  • Combine masa, butter, juice, sugar and baking powder in a large mixing bowl until smooth.
  • Add pineapple and raisins, blending with gloved hands until well distributed.
  • Spoon about 1/2 cup of mixture in your corn husk into a 1×3 log shape.
  • Roll up tightly and tie ends with a piece of corn husk or string.
  • Place half of the tamales in the dutch oven and cover, steaming for 45 minutes.
  • Serve warm topped with blueberry sauce.

NOTE: They reheat easily in the microwave.

BANANA NUT ROLL

I have no excuse for NOT making this recipe sooner and hubby is really made that I didn’t.  This is one of those recipes that you could make each and EVERY week and NEVER get tired of!!

BANANA NUT ROLL
CAKE
4 eggs
1/2 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1/2 teaspoon PURE vanilla extract
1/3 + 1/2 cup sugar
1/2 cup mashed banana
1/2 cup chopped walnuts
1/4 cup finely chopped walnuts
1/4 cup (garnish) finely chopped walnuts
1/4-1/3 cup golden raisins

  • Separate eggs. Let stand at room temperature for 30 minutes.
  • Lightly grease 15×10 jelly roll pan. Line with wax paper and grease the wax paper. Set aside.
  • Sift together the flour, baking powder, baking soda and pinch of salt. Set aside.

 

  • Prepare the cream cheese filling. (SEE BELOW)
  • Spread filling in prepared pan. Set aside.

 

  • Preheat the oven to 375°.
  • In a small mixing bowl beat the egg yolks with the vanilla, beating about 5 minutes until thick and lemon colored.
  • Gradually add the 1/3 cup sugar beating on high until sugar is completely dissolved.
  • With a spatula fold in banana and 1/2 cup nuts until well blended.
  • Thoroughly wash the beaters.

 

  • In a separate chilled clean bowl beat egg whites until soft peaks form.
  • Gradually add the 1/2 cup sugar until STIFF peaks form.
  • Fold banana mixture into the egg whites GENTLY and JUST until combined.
  • GENTLY spoon batter over the filling in the pan and carefully spread evenly.
  • Bake 15-20 minutes or until cake springs back.
  • Immediately run a knife around the edge of the pan and turn cake out onto a cheesecloth sprinkled with powdered sugar.
  • Carefully peel off wax paper and discard.
  • Sprinkle with 1/4 cup finely chopped walnuts and raisins.
  • Starting from the short side, roll cake into a spiral.
  • Cool on a wire rack.
  • Prepare icing.
  • Spread with cream cheese icing.
  • Sprinkle with finely chopped nuts.

CREAM CHEESE FILLING
8 + 3 ounces cream cheese, room temperature
1/2 cup sugar
1 egg
3 tablespoons milk

  • Combine softened cream cheese in mixing bowl with the sugar, beating until smooth.
  • Add egg and milk, beating until well blended.

CREAM CHEESE ICING
3 ounces cream cheese, room temperature
1/2 teaspoon almond extract
1/2 teaspoon PURE vanilla extract
2 cups sifted powdered sugar
1-2 tablespoons milk

  • Combine cream cheese, almond extract and vanilla extract, beating until light and fluffy.
  • Gradually beat in the powdered sugar.
  • Add in milk 1 tablespoon at a time to reach a spreadable consistency.

NOTEThis icing recipe makes enough to cover the ENTIRE roll thickly.  If you just want a drizzle, cut the icing recipe in half!

BLUEBERRY COFFEE CAKE


BLUEBERRY COFFEE CAKE
CAKE

1 cup all purpose flour + 1 tablespoon
1 tablespoon for dusting
1 tablespoon baking powder
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup packed brown sugar
1/2 cup Stevia in the raw
3 large eggs
1 teaspoon PURE vanilla
1 cup whole milk
3/4 cup frozen small wild blueberries DO NOT THAW

  • Preheat oven to 350°.
  • Grease and flour dust 13×9 baking dish. Set aside.
  • Sift together 1 cup flour, baking powder and salt.
  • In a larger mixing bowl cream the butter with an electric mixer.
  • Add Stevia and brown sugar, beating until fluffy.
  • Add eggs 1 at a time beating JUST until blended in.
  • Reduce mixer speed. Add flour mixture and milk alternately until well blended.
  • GENTLY toss blueberries with 1 tablespoon flour.
  • Fold blueberries GENTLY into batter.
  • GENTLY spread batter into prepared baking dish.

TOPPING
2/3 cup frozen small wild blueberries DO NOT THAW
1/4 cup granulated sugar
1/2 teaspoon cinnamon

  • Whisk together the sugar and cinnamon.
  • Toss blueberries in the sugar mixture.
  • Scatter blueberries and sugar evenly on top of batter.

 

  • Bake cake 45 minutes or until toothpick comes out clean.
  • Cool cake in pan 10-15 minutes before cutting.

NOTE: You can use FRESH berries.  But, if using FROZEN berries DO NOT THAW!!  Thawing the berries makes them too watery and will turn your batter blue.