Author: QuiltLady

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!

CRY BABY BURGERS

CRY BABY BURGERS
1 pound ground chuck
sea salt and fresh ground black pepper to taste
1 small can jalapenos, drained and chopped (save a small amount for the mayo)
1 small can green chiles, drained and chopped
1 tablespoon Worcestershire sauce
2 slices pepper jack cheese
jalapeno mayo (small amount of minced jalapenos whisked into mayo)
caramelized onions – 1 small Vidalia onion, thinly sliced

  • Combine ground chuck, jalapenos, green chiles, salt, pepper and Worcestershire sauce until well blended.
  • Form into 3 patties. Refrigerate for several hours.
  • Whisk together mayonnaise and minced jalapenos.  Refrigerate until chilled.
  • Sear and brown patties, turning frequently until cooked through.
  • While cooking the patties, melt a small amount of butter in another pan and caramelize onions to desired doneness.
  • When burgers are done, top with cheese, mayonnaise and caramelized onions.
  • Enjoy!

ROASTED PAPRIKA POTATOES
2 pounds baby red potatoes
sea salt and fresh ground black pepper
Hungarian paprika
1/4 cup melted butter

  • Scrub potatoes.
  • Boil for 10-15 minutes.
  • Drain the potatoes until cool enough to handle.
  • Preheat oven to 400 degrees.
  • Spray a 9×9 shallow baking dish with PURE.
  • Place potatoes on bottom in an even layer.
  • Smash each potato slightly.
  • Evenly sprinkle with salt, pepper and paprika.
  • Pour melted butter evenly over top.
  • Bake 30 minutes until crunchy and bubbling.

CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING

CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING
CRAB SALAD
8 ounces Louis Kemp Crab, finely chopped
1 stalk celery, finely chopped
1/3 cup minced red onion
salt and pepper
mayo (about 1/4 cup)
Romaine lettuce
Roma tomatoes, sliced
Snap peas, halved

  • Wash lettuce, peas and tomatoes. Arrange on plate. Salt and pepper.
  • Mix crab, celery, onion, salt and pepper together until well blended using enough mayonnaise for desired consistency.
  • Place a large scoop of crab salad over the romaine mix.
  • Serve over chopped romaine lettuce, sliced tomatoes and snap peas.
  • Top with dressing.

1000 ISLAND DRESSING
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white balsamic vinegar
2 teaspoons sugar
3 teaspoons sweet pickle relish
1 heaping tablespoon minced red onion
1 teaspoon Worcestershire sauce
salt and pepper

  • In a mini blender blend all ingredients to desired consistency.

PICKLED DEVILED EGGS

Somewhere during the past few months I saw an article on Chinese Tea eggs. They were so beautiful and intrigued me enough that I wanted to make some. Well I never quite got around to it, but then hubby asked for some deviled eggs and my brain went into overdrive. I decided to create the same affect with pickled beets.


PICKLED DEVILED EGGS
1 dozen eggs, hard boiled
1 jar pickled beets
1/8 + cup mayonnaise
1/4 teaspoon prepared horseradish
1 teaspoon sea salt
1/4 teaspoon white pepper
1 teaspoon cider vinegar
Sweet Hungarian paprika

  • Boil eggs as normal. Rinse under cool water.
  • Drain beets, retaining juice.
  • Gently crack eggs all over.
  • In a medium skillet heat water and beet juice together.
  • Add eggs and simmer 20 minutes, gently rolling eggs periodically.
  • Remove from heat.
  • Remove eggs from pan and drain on paper towels.
  • Remove shells.
  • Slice open eggs and scoop out yolks.
  • Mash yolks with salt and pepper.
  • Add mayonnaise, vinegar and horseradish and blend well.
  • Fill eggs.
  • Sprinkle with paprika and serve.

I save the pickled beets to use with 1000 Island dressing on my Crab salad.

ARE YOU READY FOR SOME FOOTBALL?

MOZZARELLA STICKS
12 egg roll wrappers
12 string cheese
sunflower oil
Marinara sauce

  • Start in the corner of the egg roll wrapper and roll cheese half way.
  • Fold in at the corners
  • Brush remaining open edges with water and continue rolling until well sealed.
  • Heat 1/2 inch of oil to 375˚.
  • Fry sticks a few at a time until golden brown all the way around.
  • Drain on paper towels.
  • Serve with marinara.

CRAB PUFFS

PUFFS recipe from Martha at Seaside Simplicity

1/2 cup water
1/4 cup butter or margarine
1/2 cup all purpose flour
1/4 teaspoon salt
2 eggs
  • Heat oven to 425 degrees. 
  • In a medium saucepan heat water and butter until boiling. 
  • Lightly spoon flour into measuring cup and level off. 
  • Stir in flour and salt. 
  • Cook over medium heat until mixture leaves sides of pan in a smooth compact ball, about 2 minutes, stirring vigorously. 
  • Remove from heat. 
  • Add eggs one at the time, beating vigorously until smooth and glossy. Do not under-beat! Drop by teaspoons full onto parchment paper lined cookie sheets. 
  • Bake for about 15 minutes or until golden brown and crisp.
  • Once puffs are cooled completely split and stuff with crab salad when ready to serve.
This recipe makes about 20 puffs.
CRAB SALAD
8 ounces Louis Kemp Crab, finely chopped
1 stalk celery, finely chopped
1/3 cup minced red onion
salt and pepper
mayo (about 1/4 cup)
  • Mix crab, celery, onion, salt and pepper together until well blended using enough mayonnaise for desired consistency.
  • Place a large scoop of crab salad in each puff.