Author: QuiltLady

HOMEMADE BBQ SAUCE

HOMEMADE BBQ SAUCE
1 cup packed brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
1 tablespoon liquid smoke
1 teaspoon white pepper
2 teaspoons garlic powder
2 1/2 cups Portland Ketchup

  • In a large saucepan combine all the ingredients except the ketchup. 
  • Cook uncovered until sugar is dissolved and all ingredient are well blended.
  •  Add ketchup and bring to a slow boil, stirring constantly. 
  • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

STREUSEL COFFEE CAKE

Kristen from Frugal Antics of a Harried Homemaker is our Friday baker at OUR KrAzY kitchen. She posted a recipe for Sour cream coffee cake a while back that is one that she is trying to duplicate from her SIL. It looked and sounded like my grams old recipe that I told her I’d dig out grams recipe for her and then I decided to go a step further and make it and do a post to highlight the good and yummy flavors. You get a light fluffy cake and ooey gooey streusel – YUMMY!

Grams old recipe calls for Bisquick and I no longer use it for health reasons, but make my own so I will include that recipe too.

STREUSEL COFFEE CAKE

CAKE
2 cups bisquick
2 tablespoons sugar
1 egg
2/3 cup buttermilk
2 tablespoons oil

STREUSEL
1 cup bisquick
1 cup packed brown sugar
2 teaspoons-2 tablespoons cinnamon(based on flavor preference)
4 tablespoons butter

  • Preheat oven to 350 degrees.
  • Generously spray 9×9 square baking dish with PAM.
  • Mix cake ingredients together until well blended.
  • Spread into baking dish, mixture will be thick.
  • Mix streusel ingredients together until fine crumbles.
  • Spread over the cake. With a knife gently cut a star into the cake to gently press some streusel into the cake.
  • Bake 20-30 minutes until toothpick comes out clean.

HOMEMADE BISQUICK
4 ½ cups sifted flour
2 tablespoons sugar
1 tablespoon + 1 ½ teaspoon baking powder
1 cup butter
½ teaspoon salt
2/3 cup powdered milk**

  • Stir together flour, baking powder, salt, and sugar.
  • Sift again 2-3 times in a large bowl.
  • Cut in butter with pastry blender or two knives until the mixture is similar to cornmeal.
  • Add dry milk.
  • Use in recipes that call for Bisquick or all-purpose mix.

**you can skip this ingredient if your recipe calls for any kind of milk, not water.

ROCKY ROAD MEETS THE BLACK FOREST BROWNIES


ROCKY ROAD MEETS THE BLACK FOREST BROWNIES
1 1/2 sticks butter, softened
2 squares Baker’s semi-sweet chocolate
3/4 cup marshmallow cream
2 teaspoons PURE vanilla
1-2 teaspoons cherry extract
1 1/4 cup sugar
3 JUMBO eggs
1/2 cup walnuts, chopped
1/2 cup milk chocolate chips, chopped
1/3 cup chopped maraschino cherries
1/2 cup all purpose flour
1/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt

  • Preheat oven to 350 degrees.
  • Grease (really well) a 9×9 baking pan. I like to use my stoneware for nice even baking.
  • Melt butter and chopped unsweetened chocolate in a double boiler until smooth and consistent. Set aside to cool.
  • Sift together the flours, baking powder and salt. Set aside.
  • Toss chocolate chip pieces and walnuts with a bit of the flour mixture and set aside.
  • In a large mixing bowl beat the eggs and vanilla until smooth and consistent.
  • Add cooled chocolate mixture into the eggs and blend well.
  • By hand stir in the flour mixture just until well blended – DO NOT over mix!
  • Fold in the chocolate pieces, cherry pieces and walnuts just until well blended.
  • Warm the marshmallow cream for 15-20 seconds in the microwave (just enough to make it spreadable) and spread it over the chocolate batter in the mixing bowl.
  • With a knife gently and slightly swirl it lightly into the chocolate batter. If you swirl too much it will just become part of the batter instead of clumps of marshmallow.
  • Gently pour the batter into the prepared ban and bake 40-45 minutes or until edges pull away from the sides of the pan.
  • Cool the cake in the pan until completely cooled.

DECADENT CHOCOLATE BROWNIES with CHOCOLATE RASPBERRY SAUCE

DECADENT CHOCOLATE BROWNIES (make 4 ramekins)
2 Tablespoons butter + 1 Tablespoon butter
1 ounce Baker’s Bittersweet Chocolate
1 ounce Baker’s Semi-Sweet Chocolate
1 1/4 ounce Baker’s sweet German chocolate
1 Tablespoon + 1 teaspoon flour
1/8 scant teaspoon baking powder
1/8 scant teaspoon salt
1 egg
1/4 cup sugar

  • Melt 2 tablespoons butter in microwave safe ramekin for 30 seconds, add the bittersweet & semi-sweet chocolate and microwave in 30 second increments until you can stir it smooth. 
  • Set aside to cool slightly. 
  • Sift together the flour, salt and baking powder. 
  • Mix together the egg and sugar and beat on high with a hand mixer until slightly thick and turns a dull yellow. 
  • Lower speed and add chocolate mixture to egg mixture. 
  • By hand stir in the flour mixture until consistent in color. 
  • Spoon into ramekins and bake on cookie sheet for 25 minutes or until centers are set. 
  • Just after you put these in the oven, prepare the topping. 
  • Melt the other tablespoon of butter and then add the German sweet chocolate and melt until you can stir smooth. 
  • Just after the brownies come out of the oven, pour the topping over. 
  • Then top again with raspberry sauce and raspberries.

RASPBERRY SAUCE
2 cups fresh raspberries
1/4 cup kirsch or framboise (raspberry liqueur) or eau-de-vie
1 cup confectioners’ sugar
3 tablespoons fresh lemon juice

  • Puree all the ingredients in a food processor
  • Strain the sauce to remove the seeds. 
  • Store the sauce in the refrigerator in a covered container.
WARNING: THESE ARE RICH & DECADENT!

PEACHY NUT BARS

1 cups all-purpose flour
1 cups quick-cooking oats
1/2 cups chopped cashews
1/2 + 1/3 cup granulated sugar, divided
1/4 teaspoon baking soda
1/2 cup butter, melted
8 ounces cream cheese, softened
1 large eggs
2 teaspoons fresh lemon juice
1 teaspoons vanilla extract
3/4 cup peach jam

  • Preheat oven to 350°. Spray a 9″x 13″x 2″ baking pan with nonstick cooking spray. 
  • Combine flour, oats, cashews, 1 cup sugar, and baking soda in a large bowl. Stir in melted butter. Reserve 1 & 1/2 cups of mixture for topping. Press remaining mixture into bottom of prepared pan. Bake for 12-15 minutes or until lightly browned. Set pan on wire rack to cool. 
  • Beat cream cheese and 3/4 cup sugar at medium speed with an electric mixer. When mixture is creamy, add eggs, one at a time, beating well after each addition. Add lemon juice and vanilla extract. Beat until combined. 
  • Spread apple butter over cooled crust. Spread cream cheese mixture over apple butter. Top with reserved oat mixture. Bake 35-40 minutes or until cream cheese layer is set. Cool completely before cutting into bars.
  • Let cool.  Store in air tight refrigerated container.

OREO COOKIES & CREAM CHEESECAKES

OREO COOKIES & CREAM CHEESECAKES
adapted from Martha Stewart Makes 30

42 OREO cookies, 30 whole and 12 coarsely chopped
4-8 ounce packages cream cheese, room temperature
1 1/2 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

  • Preheat oven to 275° degrees.
  • Line  muffin tins with paper liners.
  • Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
  • In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed.
  • Gradually add the sugar, and beat until combined.
  • Beat in the vanilla.
  • Add eggs, one at a time, beating to combine and scraping down sides of bowl as needed.
  • Add in sour cream and salt, beat to combine.
  • Using a large spatula, fold in the chopped Oreo cookies.
  • Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.
  • Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.
  • Transfer the muffins tins to a wire rack to cool completely.
  • Refrigerate (in the muffin tins) at least 4 hours (or overnight).
  • Remove from tins just before serving.

CARAMEL GLAZED APPLES

4 large Granny Smith apples (I used Honey Crisp, but they’re only available for such a short window of time)
4 tablespoons butter
4 tablespoons Kahlua’
4 tablespoons golden raisins

  • Preheat oven to 375 degrees.
  • Peel and core apples.
  • Slice each apple horizontally into 5 or 6 slices.
  • Place apples in a 9×9 baking dish.
  • Sprinkle 1 tablespoon of raisins into each apple.
  • Melt butter and whisk in the Kahlua’.
  • Drizzle over the apples.
  • Bake uncovered 45-60 minutes until fork tender.
  • Baste every 15 minutes.

1 cup sugar
1/2 cup water
1/2 cup light corn syrup
1/4 cup heavy cream
pinch of salt

  • In a heavy saucepan whisk together the water, sugar, corn syrup and a pinch of salt.
  • Bring to a boil over medium heat, stirring until sugar is completely dissolved.
  • Boil without stirring until mixture turns golden.
  • Remove from heat.
  • Slowly stir in the cream.
  • Let cool.
  • To serve, plate apples in their stack, pour caramel sauce down the center of each apple and top with a scoop of french vanilla ice cream.

GRANDMA’S STREUSEL COFFEECAKE

GRANDMA’S STREUSEL COFFEECAKE
2 + 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 + 1/4 teaspoon salt
1/4 + 1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 + 2/3 cups sugar
1/2 cup packed brown sugar
1 teaspoon grated orange peel
6 + 6 tablespoons butter, room temperature
2 JUMBO eggs, room temperature
1 teaspoon pure vanilla
1/2 cup milk
1 teaspoon vinegar
1/2 cup finely chopped walnuts
2 cups blueberries

  • Preheat oven to 350 degrees.
  • Sift together the 2 cups flour, 1/4 teaspoon salt, 2/3 cup sugar, baking powder, baking soda, 1/4 teaspoon cinnamon, nutmeg and orange peel in a large mixing bowl.
  • Whisk together the eggs, 6 tablespoons butter, buttermilk and vanilla.
  • Gently fold in the blueberries.
  • Pour liquid mix into flour mixture and beat until smooth with a hand mixer.
  • Pour into a prepared 9×9 pan.
  • In a small food processor process all the remaining ingredients except the walnuts until smooth.
  • Using your hands form small flat pancakes with the mixture and scatter over cake batter until well covered.
  • Poke a few holes down into the cake for the streusel to run into or run a knife through creating a swirl.
  • Scatter walnuts evenly over top.
  • Bake 1 hour.
  • Serve warm with a dab of butter melting on top of each piece.

BANANA BLUEBERRY CRUNCH

BANANA BLUEBERRY CRUNCH
I usually make everything from scratch, but this recipe is too good to mess with much. I have reduced the fat a bit and altered the ingredients to meet my family’s likes, but other than that this recipe is fantastic as is. The key is to remember to layer exactly as listed! It is great in a pinch since most ingredients are always in the cupboard or freezer. The original recipe called for the butter before the nuts and coconut, but I changed that. By putting it last, the nuts and coconut toast up fantastically.

1 large can crushed pineapple, undrained
2-3 cups frozen blueberries
1-3 ripe banana(s), sliced thin
1 cup sugar
1 box yellow cake mix, dry
1/2-1 cup minced walnuts
1/2-1 cup flaked coconut
1 1/2 -2 sticks butter, melted

  • Preheat oven to 350 degrees
  • Layer exactly as listed in even layers
  • Bake 45-60 minutes until it tests done


APPLE RUM RAISIN NOODLE PUDDING

I remember the first time I had NOODLE PUDDING – my little Jewish neighbor brought it over as a welcome to the neighborhood back in 1986. She called it noodle pudding. It was so delicious. I wanted to ask her for the recipe, but I’d just met her and I was young and shy. I made her my floating fruit cake in the same pan she’d brought over and returned it to her to ask for the recipe. I remember how hard she laughed at me. She said it was a Jewish custom to always return a plate, bowl or dish full and of course I could have the recipe.   

I’ve adapted it to suit my families tastes over the years and cut back on the amount of sugar but it is still a favorite!  I’ve also found other versions that have helped me repeatedly adapt it into what it is today.  My neighbor and I  became fast friends and shared LOTS of cherished family recipes before I moved from the neighborhood in 15 years later.

APPLE RUM RAISIN NOODLE PUDDING

2 cups dry wide egg noodles

2 beaten eggs
1/2 cup sugar
8 ounce crushed pineapple, drained well
1/4 cup golden raisins
1/4 cup golden rum
3/4 teaspoon vanilla
2 tablespoons butter, melted
1 teaspoon cinnamon
1 cup milk
1 GALA apple, peeled, cored and grated

  • Cook and drain the noodles
  • Combine all other ingredients together
  • Fold into warm noodles
  • Generously spray an 8×8 baking dish with PURE
  • Gently spread entire mixture into dish evenly
  • Bake at 325 degrees for 45 minutes

TROPICAL GLAZED ROAST CHICKEN

TROPICAL GLAZED ROAST CHICKEN

1 Whole Chicken
kosher salt & pepper
16 oz. can*
1 Bartles & Jaymes Tropical Mango Malt Ale
2-3 teaspoons cornstarch
1 tablespoon water
1/2 cup maple syrup
1/4 cup brown sugar, firmly packed
1/2 cup apricot pineapple jam or plain apricot
1/4 cup cider vinegar
2 tablespoons unsalted butter
2 teaspoons ground mustard
1 teaspoon ground ginger
1 teaspoon white pepper
1/2 teaspoon red pepper flakes

  • Pre-heat oven to 325 degrees. Spray can with PURE.
  •  Rinse and pat dry chicken. Tuck wings on the chicken. Puncture large fat deposits at top of thighs and breasts. Pat kosher salt and pepper onto chicken.
  • Fill can ½ full of Tropical Mango malt ale. Drink the rest. Spray 9 inch baking dish with PURE. Stand chicken over can in 9 inch baking dish.
  • Set oven shelf to lowest position.
  • Roast chicken 90 minutes OR until internal temperature is 140 degrees.
  • While chicken is cooking whisk cornstarch and water together until there are no lumps – set aside. Bring remaining ingredients to a simmer in a medium saucepan until reduced and thickened to about ¾ cup, 6-8 minutes.
  • Remove chicken from oven and increase heat to 500 degrees.
  • Slowly whisk cornstarch mix into glaze and simmer 1 minute. Remove from heat.
  • Place 1 cup water in saute’ pan and place in bottom of oven. Return chicken to oven for 15 minutes more.
  • Remove chicken and brush with ⅓ of glaze.** Return to oven until glaze is browned and sticky. About 10-15 minutes.
  • Remove from oven and brush with another ⅓ cup of glaze. Let rest 20 minutes.
  • Strain drippings and add to remaining glaze over low heat until heated through and use as gravy. I like to serve with mashed potatoes.
Recipe works really well on chicken legs too. If using these, foil tent the pan with the legs and can of ale for first 60 minutes to infuse the flavor.

*I use a green bean can that I put in the dishwasher after each use and reuse for future chickens. I like it better because of the more substantial than a beer can and supports the chicken throughout the entire cooking time.

**If glaze has become stiff, return to heat for a few minutes to soften.

TEXAS RED CHICKEN

4-6 boneless, skinless chicken breasts
1/4 cup ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1/2 cup sugar
1 medium Vidalia onion, diced
2 cups homemade chicken broth
1/2 cup Sweet Baby Ray’s BBQ sauce

  • Whisk together the ketchup, BBQ sauce vinegar, soy sauce, broth and sugar.
  • Place chicken pieces in slow cooker.
  • Add onion pieces.
  • Pour ketchup mixture over top.
  • Cook on low 6-8 hours.
  • Remove chicken and shred – add back to sauce.
  • Serve over Rice or on buns.