Author: QuiltLady

CARIBBEAN SUNRISE POPSICLES

We’re talking SERIOUS triple digit heat around here and now they’re adding 50% humidity to the mix so it was time to bring out the BIG guns – ICES with a KICK!  Next time I won’t bother with the popsicles, but just make these as small sorbet bowls in small ramekins.

CARIBBEAN SUNRISE POPSICLES
1 cup water
1/2 cup superfine sugar
3 tablespoons pomegranate juice
1 cup orange juice
3 ounces Malibu Coconut Rum

  • Whisk together the water and sugar in a small saucepan and bring to a SLOW boil. Simmer for 5 minutes and then remove from heat.
  • Combine 2 tablespoons of the sugar syrup with the pomegranate juice.
  • Divide into 6 popsicle molds.
  • Place molds in freezer for 2 hours.
  • Combining remaining sugar mixture with orange juice and rum, cooling completely.
  • After 2 hours, whisk orange juice mixture thoroughly and top off popsicle molds.
  • Return molds to freezer for 2 more hours.
  •  Add popsicle sticks and freeze completely.  Overnight works best.

CHEESECAKE APPLE CRISP

CHEESECAKE APPLE CRISP

CRISP
2-3 large Granny Smith apples (4 Cups)
1/2 cup brown sugar
1 tablespoon flour
1/2 cup milk
1/4 cup apple juice

TOPPING
2/3 cup flour
1/2 cup old fashioned oatmeal
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup butter, melted
1 small box cheesecake flavored instant pudding

  • Preheat oven to 350°.
  • In a large mixing bowl combine all CRISP ingredients and mix well. Pour into an un-greased stoneware pan.
  • In a mixing bowl combine the topping ingredients and mix until crumbly.
  • Sprinkle topping over apple mixture.
  • Bake 45-60 minutes or until apples are tender and topping is crisp and golden.
  • Serve warm with a scoop of French vanilla ice cream.

RED VELVET CAKE

Can you remember your birthday parties from WAY WAY back?  I didn’t have many, but I can still visualize my 5th birthday party like I was looking through slides. One of the things I remember best was the red velvet cake my mom made.  Back then it wasn’t Duncan Hines or Pillsbury, it was scratch recipes.  I think I’ve reconstructed that recipe pretty well here.

Red Velvet Cupcakes  Yields 12 delicious cupcakes
1 1/3 cups all-purpose flour3 tablespoons cocoa powder1/2 teaspoon baking soda3/4 cup salted butter, firm but not cold – just beginning to soften1 cup + 2 tablespoons granulated sugar2 large eggs1 tablespoon red food coloring2 teaspoons vanilla extract1/2 cup whole milk1 teaspoon white vinegar

  • Preheat oven to 350˚. 
  • In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. 
  • In a separate large mixing bowl, using an electric mixer, cream together the butter and sugar until pale and fluffy, about 4 -5 minutes. 
  • Add in eggs one at a time stirring after each addition. 
  • Now stand back and add red food coloring and vanilla extract and mix until combine. 
  • In a small bowl combine milk and vinegar. 
  • Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combined after each addition. 
  • Divide batter evenly among 12 paper lined muffin cups, filling each cup about 2/3 full. 
  • Bake in preheated oven 20-23 minutes until toothpick inserted into center of cupcake comes out clean. 
  • Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this just helps them retain more moisture). 
  • Once cooled completely, spread generously with Cream Cheese Frosting

Cream Cheese Frosting
1/2 cup salted butter, firm but not cold (if using unsalted add 1/8 tsp salt)
6 ounces cream cheese, softened
1/2 teaspoon vanilla extract
3 1/2 cups powdered sugar

  • In a large mixing bowl, using and electric mixer, cream together butter and cream cheese until pale and fluffy (about 1 minute on high speed, then 3-4 minutes on medium high speed). 
  • Mix in vanilla extract. 
  • Add powdered sugar and beat until smooth. 
  • Frost and go wild – add nuts, sprinkles or cookie crumbs.

BUFFALO CHICKEN & LOADED BAKED POTATO CASSEROLE

So hubs found this recipe on Facebook of all places and decided we should try it.  We weren’t disappointed!  I did halve the recipe though and it will still feed us 3 times so doubled like the original recipe would be great for a crowd or potluck dinner!

I always make a recipe EXACTLY the way it reads the first time, but next time I will cut the pepper down A LOT!

CASSEROLE
1 pounds boneless chicken breasts, cubed (1″)
4-5 medium potatoes, cut in 1/2″ cubes
3 tablespoons cup Avocado oil
FRESH ground sea salt and black pepper, to taste
1 1/2 teaspoons paprika (I used smokey vs. sweet)
1 tablespoon garlic powder
3 tablespoons Frank’s hot sauce
1/2 cup chopped red onion

  • Preheat oven to 500 degrees. 
  • Spray a 9X9 baking dish with cooking spray. 
  • In a large bowl mix together the avocado oil, salt, pepper, paprika, garlic powder and hot sauce. 
  • Add the cubed potatoes and stir to coat. 
  • Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the oil/hot sauce mixture as possible. 
  • Bake the potatoes for 30-45 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. 
  • While the potatoes are cooking, add chopped onions and cubed chicken to the bowl with the left over avocado oil/hot sauce mixture and stir to coat. 
  • Once the potatoes are fully cooked, remove from the oven. 
  • Lower the oven temperature to 400°.

TOPPING
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

  • Top the cooked potatoes with the marinated chicken. 
  • In a bowl mix together the cheese, bacon and green onion and top the chicken with the cheese mixture. 
  • Return the casserole to the oven and bake for 10-15 minutes or until chicken is cooked through and the topping is melted and bubbly delicious.
  • Serve with extra hot sauce, sour cream and/or ranch dressing.

Can Number Conversions

Many old recipes call for an ingredient by the can size. I found these conversions in some vintage cook books. Many of my grandma’s old recipes called for a specific dollar amount of an ingredient. I wish I had a conversion table for 5 cents of hamburger or 10 cents of pork chops. I had to go to the library and try and convert from old grocery ads based on the approximate year.
  • No. 1 can = 1 1/3 cups
  • No. 1 tall = 2 cups
  • No. 2 can = 2 2/3 cups
  • No. 2 1/2 can = 3 3/5 cups
  • No. 3 can = 4 cups
  • No. 10 can = 12-13 cups
  • No. 303 = 2 cups

APRICOT CHERRY GALETTE

Pie Dough Ingredients*
For a 9-inch crust
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 3/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) of butter, cold and cubed
  • 1/4 cup ice water
Filling Ingredients**
For one 9-inch galette
  • 3/4 pound fresh apricots, pitted and chopped
  • 1/2 pound fresh cherries, pitted
  • 2 tablespoon cornstarch
  • 1/4 cup sugar + more for sprinkling
  • Juice of half a lemon
Ingredients for Assembly
  • 1 egg, beaten
ASSEMBLY
  • Cut butter into small cubes and place in the freezer for 15 minutes.
  • Preheat your oven to 400 degrees.
  • Pulse flour, sugar and salt in a food processor. 
  • Add butter and pulse until it resembles a coarse meal. 
  • Gradually add ice water and pulse until the dough forms a coarse meal. 
  • Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients. 
  • Flatten into a circle; wrap individually in plastic. 
  • Refrigerate dough for at least an hour. 
  • Remove dough from refrigerator; place on floured work surface. 
  • Using a rolling pin, roll out the dough into a rough 11-inch circle. 
  • Trim the edges to a clean circle with a pairing knife. 
  • Transfer the circle to a baking sheet or pizza pan lined with parchment paper. 
  • Mix 1/2 teaspoon cornstarch and 2 tablespoons of sugar in a bowl and spread on the bottom of the dough. 
  • Toss apricots and cherries with the rest of the cornstarch, sugar and lemon juice. 
  • Arrange the fruit on the bottom of the dough, leaving 2 inches of dough left outside. 
  • Fold up and pleat the dough over the top of the fruit, leaving the center uncovered. 
  • Lightly brush the top of the pastry with the beaten egg and sprinkle both the dough and the fruit with 1/4 – 1/3 cup sugar. 
  • Place the Galette in the oven and cook for 40-45 minutes until golden brown and bubbly. 
  • Remove from oven and transfer to a cooling rack immediately. 
  • Serve warm or at room temperature with a scoop of vanilla ice cream.
*If you are in a huge hurry, Pillsbury from the dairy case can be substituted.
**1 can Comstock cherries can be substituted.  Just add apricots!

BANANA CREAM CHEESECAKE with CARAMEL AND MOCHA HOT FUDGE SAUCE

My favorite all time cheesecake is the Banana Cream at the Cheesecake Factory with gooey hot fudge, caramel, fresh sliced bananas and fresh whipped cream. We recently took my mom for her birthday and I was reminded that I had yet to duplicate that recipe.

Well it bugged me enough that I kept trying to replicate the recipe and I believe I have finally developed a recipe that compares with the Cheesecake Factory. I do like my square pan though – makes for easier slicing.

BANANA CREAM CHEESECAKE

CRUST
20 vanilla cream-filled sandwich style cookies
1/4 cup butter, melted

FILLING
3-8 ounce packages cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup finely mashed banana (2 medium bananas)
1/2 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon maple extract

  • Use a blender to finely chop the cookies.
  • Add butter and blend until they are well blended.
  • Press mixture into the bottom of a 10″ springform pan and smooth it out.
  • Refrigerate the crust while you make the filling.
  • Beat cream cheese until creamy.
  • Add in sugar and cornstarch followed by the eggs one at a time.
  • Beat in the bananas, whipping cream, and vanilla.
  • Pour mixture into crust.
  • Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
  • Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.
  • Allow to cool completely before removing sides. Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
  • Refrigerate cheesecake, uncovered, at least 6 hours.
  • Serve with sliced fresh bananas, Caramel Sauce, Mocha Hot Fudge Sauce and fresh whipped cream.
CARAMEL SAUCE

1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

MOCHA HOT FUDGE SAUCE1/3 cup warm water
1/4 cup light corn syrup
scant 1/3 cup unsweetened cocoa powder
2 tablespoons sugar
4 oz. bittersweet chocolate, melted & cooled
3 tablespoons strong brewed coffee
2 tablespoons golden rum

  • In a medium saucepan blend together the water, corn syrup dissolving the sugar and cocoa into it until smooth.
  • Bring to a low boil.
  • Remove from heat and whisk in the chocolate until smooth.
  • Gradually add the coffee and rum until desired flavor and consistency is reached.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

BLUEBERRY LEMON SAUCE CAKE

This is another recipe from crazy aunt Louise – loved that lady! Remember the Corn Flake Wreaths she made us for Christmas, well she always made this Blueberry Lemon Sauce Cake for 4th of July. She was a serious creature of habit. Thanksgiving always brought her cheesy garlic grits, but I’m still working on perfecting that one – maybe I’ll have it ready for Thanksgiving. I make this in an 8×8 baking dish, but it easily doubles for a 9×13. My sauce turned out quite pale today so I added a little yellow food coloring. LOL I say a little, but from the looks of that picture I added a little too much
BLUEBERRY LEMON SAUCE CAKE

CAKE
4 tablespoons butter, softened
1/2 cup sugar
1 teaspoon PURE vanilla extract
Juice of 1 small lemon
scant 1 cup flour
scant 1 teaspoon baking powder
1/8 teaspoon salt
1 Jumbo egg
1/4 cup milk
1+ cup fresh or frozen blueberries

  • Preheat oven to 350˚.
  • Sift together the flour, baking powder and salt.
  • In a mixing bowl cream together the butter, sugar, vanilla and lemon juice until well blended.
  • Add egg and beat until light and fluffy.
  • Add the flour mixture alternately with the milk and blend until smooth.  Batter will be thicker, like a coffee cake consistency.
  • Fold in blueberries.

SAUCE
1/2 cup sugar
2 tablespoons brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
2 tablespoons butter
2 teaspoons grated lemon rind
Juice of 2 lemons

  • Over a medium-high heat whisk together the water and cornstarch in a saucepan until smooth.
  • Add the butter and allow to melt.
  • Add the sugars and salt, stirring until dissolved.
  • Add lemon juice and rind.
  • Bring to a boil, lower heat and simmer until desired sauce consistency.

Banana Cobbler with bonus version in Blueberry

I found this recipe over at Frugal Antics of a Harried Housewife and instantly fell in love.  I made it and it was instantly all gone.

BANANA COBBLER  

1 cup self rising flour
¾ cup sugar
1 cup milk
1 stick butter, melted (next time I’ll use 6 tablespoons)
3 small or 2 medium bananas
¾ cup packed brown sugar
1 stick butter, softened (next time I’ll use 6 tablespoons)
½ tsp ground nutmeg
1 teaspoon cinnamon (I added)
½ cup self rising flour
1 cup oatmeal
1/4 cup chopped walnuts (I added)
  • In a bowl, stir together the flour, sugar and milk until smooth.
  • Add the melted butter.
  • Spread the batter into a greased 11X7 pan.
  • Slice bananas evenly over batter.
  • In another bowl, combine remaining ingredients.
  • Sprinkle over bananas.
  • Bake at 375 ˚ for 40 minutes or until filling bubbles.
  • Serve with whipped cream or ice cream.
We loved it.  But what I personally loved was the basic template of the recipe.  So I tried the same base recipe, but traded out BANANAS for BLUEBERRIES and you know what? It was awesome.  But what was really awesome was that even though the base was the same, the flavor was unique!
 
BLUEBERRY COBBLER
1 cup self rising flour
¾ cup sugar
1 cup milk
1 stick butter, melted
1 BAG FROZEN BLUEBERRIES OR 2 BOXES FRESH
¾ cup packed brown sugar
1 stick butter, softened (next time I’ll use 6 tablespoons)
½ tsp ground nutmeg
1 teaspoon cinnamon (I added)
½ cup self rising flour
1 cup oatmeal
1/4 cup chopped walnuts (I added)
  • In a bowl, stir together the flour, sugar and milk until smooth.
  • Add the melted butter.
  • Spread the batter into a greased 11X7 pan.
  • Slice bananas evenly over batter.
  • In another bowl, combine remaining ingredients.
  • Sprinkle over bananas.
  • Bake at 375 ˚ for 40 minutes or until filling bubbles.
  • Serve with whipped cream or ice cream.

Modified Fantasy Fudge ala Tamy

Hubs and I were having a SERIOUS chocolate craving the other day. I had the main ingredients for Kraft Fantasy Fudge EXCEPT the chocolate so I had to improvise and pray it would work.  Not only did it work, it was FANTASTIC in fact they were just short of orgasmic!
3 cups sugar
3/4 cup butter
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
4 blocks Baker’s white chocolate, chopped
2 blocks Baker’s Bittersweet chocolate, chopped
6 blocks chocolate candy bark, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped PLANTERS Walnuts (optional)
1 teaspoon PURE vanilla

  • LINE a 9-inch square pan with foil, with ends of foil extending over sides. 
  • Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 minutes or until candy thermometer reaches 234°F, stirring constantly. 
  • Remove from heat. 
  • ADD chopped or melted chocolate and marshmallow creme; stir until melted and well blended. 
  • ADD nuts and vanilla; mix well. 
  • POUR into prepared pan; spread to cover bottom of pan. 
  •  Cool completely. 
  • Use foil handles to lift fudge from pan before cutting into squares.

CARROT CUPCAKES with CARAMEL CREAM CHEESE FROSTING

CARROT CUPCAKES with CARAMEL CREAM CHEESE FROSTING
Makes 24 cupcakes
CUPCAKES
4 cups shredded carrots (about 1 1/4 pounds)
1 cup golden raisins
1 cup walnuts, finely chopped
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/4 cup canola oil
2 cups sugar
4 Large eggs, room temperature
1 teaspoon PURE vanilla
1 teaspoon maple extract

  • Preheat oven to 325 degrees.
  • Line muffin tins with paper liners.
  • In a medium mixing bowl sift together the flour, cinnamon, baking powder, baking soda, salt and walnuts.
  • In a large mixing bowl beat together the oil and sugar until well blended.
  • Add eggs, one at a time, blending to incorporate.
  • Add vanilla and maple extracts.
  • Gradually flour mixture until well blended and smooth.
  • Alternately fold in carrots and raisins.
  • Fill liners 3/4 full.
  • Bake 25 minutes until toothpick inserted comes out clean.
  • Cool completely on a wire rack.

ICING
1/2 cup sugar
2 tablespoons water
1/4 teaspoon lemon juice
1/4 cup heavy cream
1 pound cream cheese, softened
2 sticks butter, softened
1/2 cup powdered sugar
1 teaspoon PURE vanilla
1 teaspoon maple extract

  • In a small deep saucepan combine the sugar, lemon juice and water.
  • Bring to a simmer over a medium high heat without stirring until the edges begin to color, about 5 minutes.
  • Gently swirl the pan and continue to simmer until the color turns amber, about 2 minutes more.
  • Remove from heat.
  • Using a wooden spoon, stir in heavy cream.
  • Transfer to a small bowl and allow to cool.
  • In a medium mixing bowl beat together the butter and cream cheese.
  • Add the powdered sugar and beat until smooth.
  • Add vanilla and maple extracts until incorporated.
  • Blend in caramel mixture.
  • Ice cupcakes.***

***For a more decorative cupcake DO NOT blend in caramel mixture with cream cheese. Instead, thinly ice each cupcake and then pipe a ring around each cupcake top. Spoon some caramel mixture into each ring.

ALL DAY MEATBALLS

On the weekends when we are going to be home all day, I LOVE the smell of something scrumptious cooking and this recipe is one of my favorites. The great thing about this recipe though is that it’s great for working moms during the week too.

ALL DAY MEATBALLS
1 1/2 pounds ground beef*
4 slices stale sourdough bread made into crumbs
1 JUMBO egg, beaten
1 medium Vidalia onion, finely chopped
1 can cream of golden mushroom soup
1 1/2 cups beef broth
1 can diced tomatoes with garlic and herbs
1/2 teaspoon sea salt
1/4 teaspoon thyme
1/2 teaspoon basil

  • With your hands mix together the ground beef, bread crumbs, egg, onion and half the seasonings.
  • Spray the bottom of the slow cooker lightly with PURE.
  • Gently lay the meatballs in the bottom of the slow cooker.
  • Mix together the soup, broth and tomatoes.
  • Pour over meatballs.
  • Cover and cook 7-9 hours on low.

*I like to make my own when brisket is on sale. It makes for a richer tasting beef flavor!