Category: RECIPES

BANANA / BLUEBERRY COBBLER

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

Author: 
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.

CITRUS SUMMER SALAD DRESSING

SWEET & SOUR DRESSING
1/2 cup red wine vinegar
1/4 cup orange juice
1 tablespoon lemon juice
1 teaspoon sugar
2 teaspoons sea salt
1/2 teaspoon white pepper
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
1/4 cup olive oil
1/2 cup canola oil
1/4 cup peanut oil

  • Blend all ingredients except the oils until smooth and well mixed.
  • Slowly add the olive and vegetable oils until well blended.
  • Toss with salad.
  • Store remaining dressing in the refrigerator.

♥

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.

Ultimate Chocolate Cream Cheese Cookies

Last month I joined Baking Partners.  We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.

Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a  perfect recipe and the right techniques are required.
We are a small group of home baker friends, who love and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.
This month’s theme is Cookies.  We were given 3 recipes to choose from and since the reveal date is my birthday I chose the recipe I liked best for Ultimate Chocolate Cream Cheese Cookies from Matt Lewis and Renato Poliafito selected by Tina of Pinay in Texas from Food & Wine Best of the Best Cookbook Recipes Vol. 14.  This was an excellent choice – crunchy outside, smooth and creamy inside – a very unusual cookie texture, but wonderful!

Ultimate Chocolate Cream Cheese Cookies
2 ¼ cups all purpose flour
¼ cup unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon salt
2 sticks unsalted butter, softened slightly
4 ounces Cream Cheese at room temperature
1 cup granulated sugar
½ cup dark brown sugar
2 large eggs
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, melted and cooled
8 ounces semi-sweet chocolate chips
  • Preheat the oven to 350 degrees.
  • Line 2 baking sheets with parchment paper. 
  • In a medium bowl, sift the flour with the cocoa powder, baking soda and salt. 
  • In the bowl of a standing mixer fitted with the paddle, combine the butter, cream cheese, granulated sugar and brown sugar – beat until fluffy, about 3 minutes. Scrape down the sides of the bowl. 
  • Beat in the eggs, heavy cream and vanilla until blended. 
  • At low speed, beat in the dry ingredients.  Add the melted chocolate and chocolate chips and beat just until incorporated.  
  • Cover the bowl and refrigerate the dough for at least 15 minutes or up to 2 hours.
  • Scoop heaping tablespoons of cookie dough onto the prepared baking sheets, spacing them two inches apart. 
  • Bake for 12 minutes until the cookies are just set; shift the baking sheets for top to bottom and front to back half way through. 
  • Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.
Note: The cookies can be stored in an airtight container for up to 3 days.

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes  
Yields 12 delicious cupcakes

1 1/3 cups all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
3/4 cup salted butter, firm but not cold – just beginning to soften
1 cup + 2 tablespoons granulated sugar
2 large eggs
1 tablespoon red food coloring
2 teaspoons vanilla extract
1/2 cup whole milk
1 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.

Ultimate Chocolate Cream Cheese Cookies

Last month I joined Baking Partners.  We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.

Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a  perfect recipe and the right techniques are required.

We are a small group of home baker friends, who love and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.

This month’s theme is Cookies.  We were given 3 recipes to choose from and since the reveal date is my birthday I chose the recipe I liked best for Ultimate Chocolate Cream Cheese Cookies from Matt Lewis and Renato Poliafito selected by Tina of Pinay in Texas from Food & Wine Best of the Best Cookbook Recipes Vol. 14.  This was an excellent choice – crunchy outside, smooth and creamy inside – a very unusual cookie texture, but wonderful!

Ultimate Chocolate Cream Cheese Cookies
2 ¼ cups all purpose flour
¼ cup unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon salt
2 sticks unsalted butter, softened slightly
4 ounces Cream Cheese at room temperature
1 cup granulated sugar
½ cup dark brown sugar
2 large eggs
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, melted and cooled
8 ounces semi-sweet chocolate chips
  • Preheat the oven to 350 degrees.
  • Line 2 baking sheets with parchment paper. 
  • In a medium bowl, sift the flour with the cocoa powder, baking soda and salt. 
  • In the bowl of a standing mixer fitted with the paddle, combine the butter, cream cheese, granulated sugar and brown sugar – beat until fluffy, about 3 minutes. Scrape down the sides of the bowl. 
  • Beat in the eggs, heavy cream and vanilla until blended. 
  • At low speed, beat in the dry ingredients.  Add the melted chocolate and chocolate chips and beat just until incorporated.  
  • Cover the bowl and refrigerate the dough for at least 15 minutes or up to 2 hours.
  • Scoop heaping tablespoons of cookie dough onto the prepared baking sheets, spacing them two inches apart. 
  • Bake for 12 minutes until the cookies are just set; shift the baking sheets for top to bottom and front to back half way through. 
  • Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.
Note: The cookies can be stored in an airtight container for up to 3 days.

CHICKEN POT PIE POCKETS

CHICKEN POT PIE POCKETS
1/4 cup corn kernels
1 tablespoon butter
3 green onions, chopped
1 clove garlic, minded
2 tablespoons chopped green chiles
1 cup shredded rotisserie chicken
1/2 cup shredded cheddar cheese
2 tablespoons chopped thyme
salt and pepper
1/2 cup chicken gravy
1 teaspoon lime juice
1/2 teaspoon thyme
1 sheet frozen puff pastry, thawed, but cold
1 egg, slightly beaten

  • Preheat oven to 400˚.
  • In a skillet, melt butter over medium-high heat, add corn, green onions, garlic and green chiles.
  • Add chicken, lime juice and seasonings until well combined and heated through.
  • Remove from heat.
  • On a lightly floured surface, unfold pastry dough and cut into 4 squares.
  • Divide mixture evenly among centers of pastry squares.
  • Pull the 4 corners together in the center.
  • Place on a foil lined baking sheet.
  • Lightly brush edges with egg.
  • Bake 15 minutes or until golden brown.

APRICOT ALMOND CHICKEN

APRICOT ALMOND CHICKEN
4-6 boneless, skinless chicken
1 cup Smucker’s apricot jam
3 tablespoons soy sauce
3 green onions, chopped
4 teaspoons apple cider vinegar
1/2 cup sliced almonds**
2 tablespoons butter, melted
  • Preheat oven to 350˚.
  • Whisk together the jam, soy sauce, green onion and vinegar.
  • Put half of the sauce in a shallow bowl and coat each piece of chicken.
  • Set the other half aside.
  • Place chicken pieces in a greased baking dish.
  • Sprinkle almonds over chicken pieces.
  • Drizzle with butter.
  • Bake uncovered 30-35 minutes until cooked through.
  • Serve with reserved sauce.

**I used honey roasted from the salad toppings section of the produce section. 

BLTE BAKE

BLTE BAKE
mayonnaise
4-6 slices extra sour sourdough bread, toasted
4 slices white American cheese
12 strips bacon, cooked and crumbled
4-6 eggs, fried over medium
1 medium tomato, chopped**
2 tablespoon butter
2 tablespoon flour
salt and pepper
1 cup milk
1/2 cup grated cheddar cheese
4 green onions, thinly sliced
**I used sliced here, but it is much better with chopped.
  • Spread each piece of toast with mayonnaise.
  • Cut each piece into small chunks.
  • Arrange toast, mayonnaise side up in a buttered 9×9 baking dish.
  • Top with American cheese slices.
  • Top with crumbled bacon pieces.
  • Fry eggs in bacon grease and place on top of bacon pieces.
  • Top with tomato chunks.
  • Preheat oven to 325˚.
  • In a small saucepan, melt butter.
  • Add flour, salt and pepper whisk until smooth.
  • Gradually add milk.  Bring to a boil, cook, stirring constantly until smooth and thick.
  • Pour over tomato chunks.
  • Sprinkle with cheddar cheese and onions.
  • Bake uncovered for 10 minutes.

PAN SEARED CHICKEN w/ HERB ROASTED TOMATO & SPINACH PAN SAUCE

I am obviously drawn to similar type recipes.  While going through my magazine recipe boxes I found 3 separate recipes for a similar style chicken.  One recipe was for Bon Appetit and two from unknown sources.  I picked through all the ingredients of all three recipes and chose the ingredients we like best to create my own recipe.

I also like to make the butter the day before so it becomes more flavorful.

PAN SEARED CHICKEN w/ HERB ROASTED TOMATO & SPINACH PAN SAUCE
4 boneless, skinless chicken breasts
4 tablespoons butter, softened
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/2 tablespoon sweet paprika
1/2 tablespoon dried tarragon
1/2 tablespoon dried marjoram
2 cloves garlic, minced
2 cups cherry tomatoes
2 cups fresh baby spinach
1 tablespoon flat leaf parsley, chopped
sea salt and pepper
1 tablespoon heavy cream
  • In a small bowl whisk together the butter, Worcestershire sauce, garlic, marjoram, paprika and tarragon. Chill for at least an hour.
  • Melt 1/2 of the herb butter in a large skillet.
  • Season each chicken breast with salt and pepper.
  • Add chicken to skillet and sear on each side until no longer pink inside (5-6 minutes per side).
  • Transfer chicken to a platter and keep warm.
  • Add vinegar to de-glaze pan.
  • Add tomatoes to skillet and increase heat until tomatoes char and burst (5-6 minutes).  Crush tomatoes slightly to release juices.
  • Add remaining butter to skillet.  
  • When melted, add the spinach and saute until just done.
  • Add heavy cream and stir until well blended.
  • Serve over chicken pieces and noodles.

    HULI HULI CHICKEN

    There is nothing better than chicken on the grill in the summertime. Whether it’s smoked, BBQed or marinaded – you really can’t go wrong. It’s an easy dinner and it doesn’t heat up the house.

    This chicken is soaked in a soy sauce brine, then grilled and brushed with an amazing pineapple juice glaze for the last bit of grilling.

    I changed a few aspects of the recipe by using chicken breasts which is what I had on hand and it cuts down on cooking time.

    I served it with a bowl of Hawaiian macaroni salad & fresh pineapple wedges which disappeared immediately thanks to hubby.

    Huli-Huli Chicken

    For the chicken
    1 quart water
    1 cup soy sauce
    1 tablespoon vegetable oil
    3 garlic cloves, minced
    1/2 tablespoon grated fresh ginger
    4 pounds bone-in, skin-on chicken piece **

    **I used boneless, skinless breasts this time and adjusted the grilling time accordingly.  The breasts were so much better than bone in pieces!

    For the glaze
    3 (6-ounce) cans pineapple juice
    1/4 cup packed golden brown sugar
    1 tablespoon liquid smoke (can omit if using a charcoal grill)
    1/4 cup soy sauce
    1/4 cup ketchup
    4 garlic cloves, minced
    2 tablespoons grated fresh ginger
    2 teaspoons Asian chili-garlic sauce

    Brine Chicken

    • Combine water and soy in a large bowl.
    • Heat oil in large sauce pan over medium-high heat until shimmering.
    • Add garlic and ginger and cook until fragrant, about 30 seconds.
    • Stir into soy sauce  mixture.
    • Add chicken and refrigerate, covered, for at least 1 hour or up to 8.

    Make Glaze

    • Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger and chili-garlic sauce in a saucepan and bring to a boil.
    • Reduce heat to simmer until thick and syrupy (you should have about 1 cup), 20-25 minutes. 

    Prep Grill

    • CHARCOAL GRILL Seal wood chips in foil packet and cut vent holes in top. Open bottom vents on grill. Light about 75 coals. When coals are covered with a fine gray ash, spread evenly over the bottom of the grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered with lid vent open halfway, until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner.
    • GAS GRILL **Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes.
    • Turn all burners to medium-low.)
    • Scrape and oil the grate.
    **IF YOU USE LIQUID SMOKE IN GLAZE YOU CAN SKIP THE CHIPS.

    Grill Chicken
    Remove chicken from the brine and pat dry with paper towels. Arrange skin side up on grill (do not place chicken directly above foil packet). Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, 25-30 minutes. Flip chicken skin side down and continue to grill, covered, until skin is well browned and crisp and thigh meat reaches 170 to 175 degrees, 20-25 minutes longer. Transfer chicken to platter, brush with half of the glaze, and let rest 5 minutes. Serve, passing remaining glaze at table.

    Source: Adapted from Cook’s Country, June 2009 & Tide & Thyme

    BAKING PARTNERS #5 – SHAPED DINNER ROLLS & HOLIDAY CAKES

    We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.

    Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a  perfect recipe and the right techniques are required.

    We are a small group of home baker friends, who love to bake and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.

     
    I’m making up for last month, which was shaped dinner rolls and we had to choose 3 shapes, and I failed to post during the move.  This month’s theme is holiday cakes and I chose the Brazil Nut cake. 

    For the dinner rolls I chose Lion House, Clover Leaf and small braid knots.  I loved the Lion house and small braid knots, but my clover leafs were embarrassing.

    Loved the Brazil Nut Cake!

    Faye Levy Chocolate Sensations, HP Books Inc., USA, 1986, p.22-23

    Chocolate –Brazil Nut Cake

    1-1/2 cups Brazilian nuts (about 7 oz)

    6 ounces semisweet chocolate, chopped

    ¾ cup Sugar

    ¼ cup all purpose flour

    ½ teaspoon baking powder

    ¾ cup (6 oz) unsalted butter slightly softened

    6 eggs separated, room temperature

    ¼ teaspoon cream of tartar

    Chocolate Honey Frosting

    ½ cup whipping cream

    6 oz. semisweet chocolate, very finely chopped

    6 tablespoons (3 oz.) unsalted butter, slightly softened but still cool

    3 tablespoons + 1 teaspoon honey

    Garnish

    ¼ cup Brazil nuts chopped

    • Preheat oven to 350F(175C). 
    • Toast nuts in a shallow baking pan in the oven for 10 minutes. Transfer nuts into large strainer. Rub nuts against the strainer with a towel and remove most of the skin and keep aside.
    • Melt chocolate in double boiler or heatproof medium bowl over hot, not simmering, water over low heat, stirring occasionally until smooth, remove and set aside to cool.
    • Butter 9”x3” springform pan, line base with parchment paper and grease and flour the sides of the pan.
    • Grind the nuts with 2 tablespoons sugar into a fine powder. Transfer into a bowl and sift flour and baking powder and mix thoroughly.
    • Cream butter and 6 tablespoons of sugar and beat until smooth and fluffy. Add one egg yolk at a time and beat till all 6 are blended and pale. Stir in the melted chocolate.
    • In another bowl beat egg white and cream of tartar in medium speed until it forms soft peaks. Gradually beat in the remaining 2 tablespoons of sugar and beat till white are stiff and shiny but not dry.
    • Gently fold in 1/3 of the white into the chocolate flour mixture, repeat folding in batches until batter is blended.
    • Transfer batter into prepared pans and bake for 40 minutes or till the tooth pick inserted in the center comes out clean.
    • Cool in pan on a rack for 10 minutes. Using a spatula go around the cake gently and invert onto a cake rack and allow cooling completely.

    Frosting

    • Bring cream to a full boil in a small saucepan remove from heat and immediately.
    • Add the chopped chocolate. Stir quickly till the chocolate is melted and the mixture is smooth. Cool to room temperature. 
    • Whip this at high speed till it thickens and becomes pale.
    • Cream butter in a medium bowl until it is soft and smooth, gradually add the chocolate mixture and honey and beat well
    • Using a long spatula spread frosting evenly on the side and top of the cake. 
    • Fill the center with chopped Brazil nuts.