Not Too Sweet Baked Beans
slightly adapted from Our Best Bites
1 15 oz can Great Northern beans
1 15 oz can navy beans
1 15 oz can baby butter beans
1 15 oz can pinto beans
2 14 oz cans stewed tomatoes
1/3 c molasses
2 T light brown sugar
2 T prepared mustard
1 t kosher salt
1/2 t Tabasco or other hot sauce
6 oz bacon, divided
1 medium onion, diced
1. Preheat oven to 350. Reserving 2 slices of bacon, cook the remaining bacon in a large skillet. While it's cooking, place all beans in a colander and rinse and drain. Transfer to a large baking dish.
2. Pulse the tomatoes in a blender or food processor about 5-6 times or until they are breaking down but not smooth. Pour over beans. Add molasses, brown sugar, mustard, salt and pepper.
3. When the bacon has cooked, removed bacon from the pan and cook the onions in the bacon drippings, stirring frequently. While the onions are cooking, crumble the cooked bacon over the beans. Add onions and combine all the ingredients well. Cut remaining slices of bacon into 1 inch pieces and place over the beans.
4. Cover and bake at 350 for 1 hour. Allow to stand for 5 minutes and then serve.
*Slow cooker instructions: Follow steps 1-3 and place ingredients into a slow cooker instead of a baking dish. Cook on low for 4 hours or high for 2 hours.
Wednesday, July 29, 2020
French Onion and Bacon Tart
French Onion and Bacon Tart
from America's Test Kitchen
serves 6-8
Crust:
1 1/4 c all-purpose flour (6 1/4 oz)
1 T sugar
1/2 t table salt
8 T unsalted butter (1 stick), cut into 1/2 inch cubes and well chilled
2-3 T ice water
Filling:
4 oz bacon (about 4 slices), halved lengthwise, then cut crosswise into 1/4 inch pieces
1 1/2 lbs onions*, halved through the root end, peeled, and cut crosswise into 1/4 inch slices (about 6 c) *yellow or white onions work well (stay away from sweet onions)
1 sprig fresh thyme
3/4 t table salt
2 large eggs
1/2 c half and half
1/4 t ground black pepper
1. For the crust: Spray a 9 inch tart pan with nonstick cooking spray. Combine flour, sugar, and salt in food processor with four 1 second pulses. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse sand, about fifteen 1 second pulses. Add 2 T ice water and process until large clumps form and no powdery bits remain, about 5 seconds, adding up to 1 T more water if dough will not form clumps. Pat dough into greased tart pan. Lay plastic wrap over dough and smooth out any bumps or shallow areas. Transfer to freezer for 30 min.
2. Preheat oven to 375 degrees. Place frozen tart shell on baking sheet. Lightly spray one side of 18 inch square heavy duty aluminum foil with non stick spray. Press foil, greased side down, inside tart shell, folding excess foil over edge of pan. Fill with pie weights and bake until top edge just starts to color and surface of dough under foil no longer looks wet, about 30 minutes. Remove from oven, carefully remove foil and weights, return to oven and bake another 5-10 minutes until golden brown. Cool on baking sheet.
3. For the filling: While crust is baking, cook bacon over medium heat until browned and crisp, 8-10 minutes. Drain bacon and transfer to paper towel-lined plate. Return 2 T bacon fat to skillet, adding vegetable oil to supplement if necessary.
4. Add onions, salt and thyme to skillet. Cover and cook until onions release liquid and start to wilt, about 10 minutes. Reduce heat to low and continue to cook, covered, until onions are very soft, about 20 minutes, stirring once or twice (if after 15 minutes, onions look wet, remove lid and continue to cook another 5 minutes). Remove pan from heat and let onions cool 5 minutes.
5. Whisk eggs, half and half, and pepper together in large bowl. Remove thyme sprig from onions. Stir onions into egg mixture until just incorporated. Spread onion mixture over baked crust (still on baking sheet) and sprinkle bacon evenly on top.
6. Return baking sheet with tart to oven and bake until center of tart feels firm to touch, 20-25 minutes. Cool on wire rack at least 10 minutes. When ready to serve, remove tart pan ring; gently slide thin bladed spatula between tart pan bottom and crust to loosen, then slide tart to serving plate. Cut into wedges and serve. Tart can be served warm or at room temperature. Leftovers can be reheated on a baking sheet in a 325 degree oven for 10-15 minutes.
from America's Test Kitchen
serves 6-8
Crust:
1 1/4 c all-purpose flour (6 1/4 oz)
1 T sugar
1/2 t table salt
8 T unsalted butter (1 stick), cut into 1/2 inch cubes and well chilled
2-3 T ice water
Filling:
4 oz bacon (about 4 slices), halved lengthwise, then cut crosswise into 1/4 inch pieces
1 1/2 lbs onions*, halved through the root end, peeled, and cut crosswise into 1/4 inch slices (about 6 c) *yellow or white onions work well (stay away from sweet onions)
1 sprig fresh thyme
3/4 t table salt
2 large eggs
1/2 c half and half
1/4 t ground black pepper
1. For the crust: Spray a 9 inch tart pan with nonstick cooking spray. Combine flour, sugar, and salt in food processor with four 1 second pulses. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse sand, about fifteen 1 second pulses. Add 2 T ice water and process until large clumps form and no powdery bits remain, about 5 seconds, adding up to 1 T more water if dough will not form clumps. Pat dough into greased tart pan. Lay plastic wrap over dough and smooth out any bumps or shallow areas. Transfer to freezer for 30 min.
2. Preheat oven to 375 degrees. Place frozen tart shell on baking sheet. Lightly spray one side of 18 inch square heavy duty aluminum foil with non stick spray. Press foil, greased side down, inside tart shell, folding excess foil over edge of pan. Fill with pie weights and bake until top edge just starts to color and surface of dough under foil no longer looks wet, about 30 minutes. Remove from oven, carefully remove foil and weights, return to oven and bake another 5-10 minutes until golden brown. Cool on baking sheet.
3. For the filling: While crust is baking, cook bacon over medium heat until browned and crisp, 8-10 minutes. Drain bacon and transfer to paper towel-lined plate. Return 2 T bacon fat to skillet, adding vegetable oil to supplement if necessary.
4. Add onions, salt and thyme to skillet. Cover and cook until onions release liquid and start to wilt, about 10 minutes. Reduce heat to low and continue to cook, covered, until onions are very soft, about 20 minutes, stirring once or twice (if after 15 minutes, onions look wet, remove lid and continue to cook another 5 minutes). Remove pan from heat and let onions cool 5 minutes.
5. Whisk eggs, half and half, and pepper together in large bowl. Remove thyme sprig from onions. Stir onions into egg mixture until just incorporated. Spread onion mixture over baked crust (still on baking sheet) and sprinkle bacon evenly on top.
6. Return baking sheet with tart to oven and bake until center of tart feels firm to touch, 20-25 minutes. Cool on wire rack at least 10 minutes. When ready to serve, remove tart pan ring; gently slide thin bladed spatula between tart pan bottom and crust to loosen, then slide tart to serving plate. Cut into wedges and serve. Tart can be served warm or at room temperature. Leftovers can be reheated on a baking sheet in a 325 degree oven for 10-15 minutes.
Tuesday, July 28, 2020
Crazy Cake
Crazy Cake
from Allrecipes
3 c all purpose flour
2 c white sugar
1 t salt
2 t baking soda
1/2 c unsweetened cocoa powder
3/4 c vegetable oil
2 T distilled white vinegar
2 t vanilla extract
2 c cold water
1. Sift flour, sugar, salt, soda and cocoa together into a 9x13 in ungreased cake pan. Make three wells. Pour oil into one well, vinegar into the second, and vanilla intro the third well. Pour cold water over all and sir well with fork.
2. Bake at 350 degrees for 30-40 minutes or until toothpick inserted comes out clean. Frost with your favorite icing.
*for a 8x8 inch pan, half the recipe
*for a 3-layer cake, 1 1/2 times the recipe and bake in 3, 9 inch cake pans for 40 minutes
*for 24 cupcakes, divide equally into lined muffin tins, bake for about 18-22 minutes
from Allrecipes
3 c all purpose flour
2 c white sugar
1 t salt
2 t baking soda
1/2 c unsweetened cocoa powder
3/4 c vegetable oil
2 T distilled white vinegar
2 t vanilla extract
2 c cold water
1. Sift flour, sugar, salt, soda and cocoa together into a 9x13 in ungreased cake pan. Make three wells. Pour oil into one well, vinegar into the second, and vanilla intro the third well. Pour cold water over all and sir well with fork.
2. Bake at 350 degrees for 30-40 minutes or until toothpick inserted comes out clean. Frost with your favorite icing.
*for a 8x8 inch pan, half the recipe
*for a 3-layer cake, 1 1/2 times the recipe and bake in 3, 9 inch cake pans for 40 minutes
*for 24 cupcakes, divide equally into lined muffin tins, bake for about 18-22 minutes
Thursday, July 23, 2020
Copycat Starbucks Lemon Loaf
Copycat Starbucks Lemon Loaf
from Yesterfood
Cake:
1 1/2 c all purpose flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
3 eggs, room temperature
1 c sugar
2 T unsalted butter, softened
1 t vanilla extract
2 t lemon extract
1/3 c fresh lemon juice
1/2 c canola oil
zest of one lemon
Glaze:
1 c powdered sugar
2 T whole milk or half and half
1/2 t lemon extract
1. Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan.
2. In a large mixing bowl, combine dry ingredients, whisk to combine.
3. In another mixing bowl, combine eggs, sugar, butter, and vanilla extract. Mix on low until combined. With the mixer running, slowly pour in the lemon extract and lemon juice (the lemon extract and lemon juice can curdle the eggs, so we want the mixer running to combine quickly).
4. Pour the wet ingredients into the dry ingredients and stir until smooth. Add the oil and zest into the batter and mix until combined.
5. Pour batter into prepared pan and bake for 45 minutes, until a toothpick comes out with just a few moist crumbs attached. Removed from oven onto a wire cooling rack. Cool for 10-15 minutes while you prepare the glaze. Whisk glaze ingredients together in a small bowl until smooth. Pour glaze over warm cake and let cool completely in pan. Store tightly covered.
*Alternately, cook at 325 degrees for 55 minutes.
from Yesterfood
Cake:
1 1/2 c all purpose flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
3 eggs, room temperature
1 c sugar
2 T unsalted butter, softened
1 t vanilla extract
2 t lemon extract
1/3 c fresh lemon juice
1/2 c canola oil
zest of one lemon
Glaze:
1 c powdered sugar
2 T whole milk or half and half
1/2 t lemon extract
1. Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan.
2. In a large mixing bowl, combine dry ingredients, whisk to combine.
3. In another mixing bowl, combine eggs, sugar, butter, and vanilla extract. Mix on low until combined. With the mixer running, slowly pour in the lemon extract and lemon juice (the lemon extract and lemon juice can curdle the eggs, so we want the mixer running to combine quickly).
4. Pour the wet ingredients into the dry ingredients and stir until smooth. Add the oil and zest into the batter and mix until combined.
5. Pour batter into prepared pan and bake for 45 minutes, until a toothpick comes out with just a few moist crumbs attached. Removed from oven onto a wire cooling rack. Cool for 10-15 minutes while you prepare the glaze. Whisk glaze ingredients together in a small bowl until smooth. Pour glaze over warm cake and let cool completely in pan. Store tightly covered.
*Alternately, cook at 325 degrees for 55 minutes.
Pumpkin Spice Steamer
Pumpkin Spice Steamer
from Jillian Harris
makes 2-3 servings
2 c unsweetened vanilla almond milk
3 T pumpkin puree
2 T maple syrup
1/4 t pumpkin pie spice
1/4 c coconut whip (optional)
1. In a medium heavy-bottomed saucepan on medium-low heat, whisk together the almond milk, pumpkin puree, maple syrup and pumpkin pie spice. Bring to a simmer and remove from heat.
2. Divide the milk into mugs and top each with a dollop of coconut whip and a sprinkle of pumpkin pie spice and serve!
from Jillian Harris
makes 2-3 servings
2 c unsweetened vanilla almond milk
3 T pumpkin puree
2 T maple syrup
1/4 t pumpkin pie spice
1/4 c coconut whip (optional)
1. In a medium heavy-bottomed saucepan on medium-low heat, whisk together the almond milk, pumpkin puree, maple syrup and pumpkin pie spice. Bring to a simmer and remove from heat.
2. Divide the milk into mugs and top each with a dollop of coconut whip and a sprinkle of pumpkin pie spice and serve!
Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice
Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice
slightly adapted from Cookie and Kate
Serves 6
Spicy Thai Peanut Sauce:
1/2 c creamy peanut butter
1/4 c reduced sodium soy sauce or tamari
3 T apple cider vinegar
2 T honey or maple syrup
1 t grated fresh ginger
2 cloves garlic, pressed
1/4 t red pepper flakes
3 T water
Roasted Vegetables:
3 sweet potatoes, peeled and sliced into 1 inch long, 1/2 in wide chunks
1 1/2 red bell pepper, cored, deseeded, and sliced into bite-sized strips
3 T olive oil
1/2 t cumin powder
Sea salt, to taste
Rice and Garnishes:
3 c jasmine brown rice
3-4 green onion, sliced into thin rounds
Cilantro, chopped
Peanuts, chopped
1. Preheat oven to 425 degrees. On a large, rimmed baking sheet, toss sweet potato with 1-2 tablespoons of olive oil, cumin and salt. Arrange them in a single layer and set aside.
2. On a separate, smaller baking sheet, toss bell pepper with about 2 t of olive oil and salt. Toss until lightly coated and arrange in a single layer.
3. Roast sweet potatoes on middle rack for about 35 minutes, tossing halfway, and roast the peppers on the top rock for about 20 minutes, tossing halfway. The vegetables will e tender and caramelized on the edges when they are ready.
4. Prepare sauce by whisking together all sauce ingredients. If sauce is too thick or too spicy, whisk in a little more water.
5. Cook the rice and prepare the garnishes.
6. Serve in bowls, dividing rice and roasted vegetables equally. Drizzle each bowl generously with sauce and top with green onions, cilantro and peanuts.
slightly adapted from Cookie and Kate
Serves 6
Spicy Thai Peanut Sauce:
1/2 c creamy peanut butter
1/4 c reduced sodium soy sauce or tamari
3 T apple cider vinegar
2 T honey or maple syrup
1 t grated fresh ginger
2 cloves garlic, pressed
1/4 t red pepper flakes
3 T water
Roasted Vegetables:
3 sweet potatoes, peeled and sliced into 1 inch long, 1/2 in wide chunks
1 1/2 red bell pepper, cored, deseeded, and sliced into bite-sized strips
3 T olive oil
1/2 t cumin powder
Sea salt, to taste
Rice and Garnishes:
3 c jasmine brown rice
3-4 green onion, sliced into thin rounds
Cilantro, chopped
Peanuts, chopped
1. Preheat oven to 425 degrees. On a large, rimmed baking sheet, toss sweet potato with 1-2 tablespoons of olive oil, cumin and salt. Arrange them in a single layer and set aside.
2. On a separate, smaller baking sheet, toss bell pepper with about 2 t of olive oil and salt. Toss until lightly coated and arrange in a single layer.
3. Roast sweet potatoes on middle rack for about 35 minutes, tossing halfway, and roast the peppers on the top rock for about 20 minutes, tossing halfway. The vegetables will e tender and caramelized on the edges when they are ready.
4. Prepare sauce by whisking together all sauce ingredients. If sauce is too thick or too spicy, whisk in a little more water.
5. Cook the rice and prepare the garnishes.
6. Serve in bowls, dividing rice and roasted vegetables equally. Drizzle each bowl generously with sauce and top with green onions, cilantro and peanuts.
Caputo's Sea Salt Chocolate Chip Cookies
Caputo's Sea Salt Chocolate Chip Cookies
from Female Foodie
Servings: 18 large cookies
1 1/4 c butter (2 1/2 sticks)
1 1/3 c brown sugar
1 c plus 2 T white sugar
1 1/2 t baking soda
1 1/2 t baking powder
1 1/2 t kosher salt
1 3/4 c cake flour
1 3/4 c bread flour
2 large eggs
2 t vanilla extract
16 oz high quality craft chocolate
fleur de sel
1. In a large bowl, beat together butter, sugars, baking soda, baking powder, and salt. Beat together 5-10 minutes or until the batter turns a very pale light brown. Scrape the sides and bottom with a rubber spatula to make sure ingredients are fully combined.
2. In a separate bowl, mix eggs and vanilla together. Slowly pour and incorporate into the sugar mixture until barely mixed in. Scrape down sides of bowl.
3. Mix in both flours until barely mixed in. Do not over mix.
4. Mix in chocolate until fully incorporated but do not over mix.
5. Scoop into .25 lb balls and place on a parchment lined tray. (Alternately, use a medium scoop (1.75 in) and bake for 12-14 min total).
6. Refrigerate cookies for 6-7 days, which results in a better texture when you bake the cookie and better flavor. If you cannot refrigerate for 6-7 days, refrigerate for an hour minimum. Preheat oven to 350 degrees before baking.
7. Place 4-5 cookies on standard cookie sheet. Bake cookies in the oven for 9 minutes then rotate and bake for another 8 minutes, or when tops of cookies are golden brown.
8. Remove cookies from oven and immediately top with fleur de sel sea salt.
9. Let cool for 5-10 minutes before eating. Cookies may be enjoyed warm, or wrapped and served later.
from Female Foodie
Servings: 18 large cookies
1 1/4 c butter (2 1/2 sticks)
1 1/3 c brown sugar
1 c plus 2 T white sugar
1 1/2 t baking soda
1 1/2 t baking powder
1 1/2 t kosher salt
1 3/4 c cake flour
1 3/4 c bread flour
2 large eggs
2 t vanilla extract
16 oz high quality craft chocolate
fleur de sel
1. In a large bowl, beat together butter, sugars, baking soda, baking powder, and salt. Beat together 5-10 minutes or until the batter turns a very pale light brown. Scrape the sides and bottom with a rubber spatula to make sure ingredients are fully combined.
2. In a separate bowl, mix eggs and vanilla together. Slowly pour and incorporate into the sugar mixture until barely mixed in. Scrape down sides of bowl.
3. Mix in both flours until barely mixed in. Do not over mix.
4. Mix in chocolate until fully incorporated but do not over mix.
5. Scoop into .25 lb balls and place on a parchment lined tray. (Alternately, use a medium scoop (1.75 in) and bake for 12-14 min total).
6. Refrigerate cookies for 6-7 days, which results in a better texture when you bake the cookie and better flavor. If you cannot refrigerate for 6-7 days, refrigerate for an hour minimum. Preheat oven to 350 degrees before baking.
7. Place 4-5 cookies on standard cookie sheet. Bake cookies in the oven for 9 minutes then rotate and bake for another 8 minutes, or when tops of cookies are golden brown.
8. Remove cookies from oven and immediately top with fleur de sel sea salt.
9. Let cool for 5-10 minutes before eating. Cookies may be enjoyed warm, or wrapped and served later.
White Bean Soup
White Bean Soup
from Jen McMullin
2 (15 oz) cans small white beans
1/4 c butter or vegetable oil
1 large yellow onion, finely chopped
1 clove garlic, finely chopped
3 large carrots, finely chopped
3 celery stalks, finely chopped
5 c vegetable stock (or chicken stock)
1 (15 oz) can plum (Roma) tomatoes with their juice (can use crushed or diced tomatoes)
1 t dried summer savory
1 t dried thyme
1 t sugar
1 bay leaf
salt and pepper
2 T finely chopped fresh parley, optional for garnish
In a large sauce pan, heat butter/oil over medium heat. Add onion, garlic, carrot and celery. Saute 3-5 minutes. Drain beans, add them along with stock, tomatoes, savory, thyme, sugar and bay leaf. Bring to a boil, reduce heat, then cover and simmer until beans are very tender, about 45 minutes to an hour. Discard bay leaf. Puree about half of the soup, then return it to the pan with the rest. Season with salt and pepper. Garnish each bowl with parsley.
from Jen McMullin
2 (15 oz) cans small white beans
1/4 c butter or vegetable oil
1 large yellow onion, finely chopped
1 clove garlic, finely chopped
3 large carrots, finely chopped
3 celery stalks, finely chopped
5 c vegetable stock (or chicken stock)
1 (15 oz) can plum (Roma) tomatoes with their juice (can use crushed or diced tomatoes)
1 t dried summer savory
1 t dried thyme
1 t sugar
1 bay leaf
salt and pepper
2 T finely chopped fresh parley, optional for garnish
In a large sauce pan, heat butter/oil over medium heat. Add onion, garlic, carrot and celery. Saute 3-5 minutes. Drain beans, add them along with stock, tomatoes, savory, thyme, sugar and bay leaf. Bring to a boil, reduce heat, then cover and simmer until beans are very tender, about 45 minutes to an hour. Discard bay leaf. Puree about half of the soup, then return it to the pan with the rest. Season with salt and pepper. Garnish each bowl with parsley.
Peanut Butter Overnight Oats
Peanut Butter Overnight Oats
from Minimalist Baker
1 serving
1/2 c unsweetened plain almond milk (or other dairy-free milk)
3/4 T chia seeds
2 T peanut butter (or almond butter)
1 T maple syrup
1/2 c rolled oats
optional toppings: sliced banana, strawberries or raspberries, flaxseed meal, chia seed or granola
To a small container with a lid, add milk, chia seeds, peanut butter, and maple syrup. Stir to combine. The peanut butter doesn't need to be completely mixed with the milk. Add oats and stir to combine, pressing to ensure all oats have been moistened and are immersed in milk. Cover and set in fridge overnight (or for at least 6 hours) to soak. The next day, open and enjoy with toppings or microwave for 45-60 seconds to warm through. Add more liquid if desired. Overnight oats will keep in fridge for 2-3 days.
from Minimalist Baker
1 serving
1/2 c unsweetened plain almond milk (or other dairy-free milk)
3/4 T chia seeds
2 T peanut butter (or almond butter)
1 T maple syrup
1/2 c rolled oats
optional toppings: sliced banana, strawberries or raspberries, flaxseed meal, chia seed or granola
To a small container with a lid, add milk, chia seeds, peanut butter, and maple syrup. Stir to combine. The peanut butter doesn't need to be completely mixed with the milk. Add oats and stir to combine, pressing to ensure all oats have been moistened and are immersed in milk. Cover and set in fridge overnight (or for at least 6 hours) to soak. The next day, open and enjoy with toppings or microwave for 45-60 seconds to warm through. Add more liquid if desired. Overnight oats will keep in fridge for 2-3 days.
Wednesday, July 22, 2020
Frozen Peach Pie Filling
Frozen Peach Pie Filling
adapted slightly from Paula Deen
Yield: filling for 4 pies
9 lbs fresh peaches
2 t Fruit Fresh (fruit preservative)
3 1/2 c sugar
1/2 c plus 2 T quick cooking/instant tapioca or arrowroot starch/flour
1/4 c fresh lemon juice
1 t salt
Line 4 pie pans with heavy foil or freezer paper, placing a piece of plastic wrap over foil. Put 4-5 cups filling into each pan. Loosely fold wrapping around pie and freeze until firm. When filling is frozen solid, remove from pans and wrap tightly. Return to freezer until ready to use.
On pie baking day, unwrap and place frozen pie filling in pie shell. Add 2 T butter. Top pie with additional pastry crust, seal well, and bake for 15 minutes at 425 degrees, then decrease temperature to 375 and continue to bake for 50-60 minutes until filling is bubbly and cooked through.
adapted slightly from Paula Deen
Yield: filling for 4 pies
9 lbs fresh peaches
2 t Fruit Fresh (fruit preservative)
3 1/2 c sugar
1/2 c plus 2 T quick cooking/instant tapioca or arrowroot starch/flour
1/4 c fresh lemon juice
1 t salt
1 t cinnamon or nutmeg
4 (9 inch) pie pans
On pie baking day:
2 T butter
To peel peaches, bring a pot of water to a boil. Using a paring knife, score the peaches with an x into the skins only. Gently drop into the water for about 30 seconds to a minute. Using a slotted spoon, remove peaches and place in a bowl of iced water for a minute. The skins should slip off easily.
Slice the peaches and put them in a bowl. Sprinkle peaches with Fruit Fresh and sugar and stir. Add tapioca, lemon juice, salt and cinnamon or nutmeg. Stir to combine.
4 (9 inch) pie pans
On pie baking day:
2 T butter
To peel peaches, bring a pot of water to a boil. Using a paring knife, score the peaches with an x into the skins only. Gently drop into the water for about 30 seconds to a minute. Using a slotted spoon, remove peaches and place in a bowl of iced water for a minute. The skins should slip off easily.
Slice the peaches and put them in a bowl. Sprinkle peaches with Fruit Fresh and sugar and stir. Add tapioca, lemon juice, salt and cinnamon or nutmeg. Stir to combine.
Line 4 pie pans with heavy foil or freezer paper, placing a piece of plastic wrap over foil. Put 4-5 cups filling into each pan. Loosely fold wrapping around pie and freeze until firm. When filling is frozen solid, remove from pans and wrap tightly. Return to freezer until ready to use.
On pie baking day, unwrap and place frozen pie filling in pie shell. Add 2 T butter. Top pie with additional pastry crust, seal well, and bake for 15 minutes at 425 degrees, then decrease temperature to 375 and continue to bake for 50-60 minutes until filling is bubbly and cooked through.
Chocolate Cookie Cheesecake
Chocolate Cookie Cheesecake
from Taste of Home
Yield: 12 servings
1 1/2 c crushed cream-filled chocolate sandwich cookies (about 20 Oreos)
2 T butter, melted
3 pkgs (8 oz) cream cheese, softened
1 c sugar
1 c (8 oz) sour cream
1/4 c all purpose flour
2 t vanilla extract
1/4 t salt
3 eggs, lightly beaten
15 coarsely chopped cream-filled chocolate sandwich cookies (about 2 1/4 cups), divided
1. In a large bowl, combine crushed cookies and butter. Press onto the bottom and 1 inch up the sides of a greased 9 inch springform pan; set aside.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in 3/4 cup chopped cookies. Pour into crust. Top with remaining chopped cookies.
3. Place on a baking sheet. Bake at 325 degrees for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
from Taste of Home
Yield: 12 servings
1 1/2 c crushed cream-filled chocolate sandwich cookies (about 20 Oreos)
2 T butter, melted
3 pkgs (8 oz) cream cheese, softened
1 c sugar
1 c (8 oz) sour cream
1/4 c all purpose flour
2 t vanilla extract
1/4 t salt
3 eggs, lightly beaten
15 coarsely chopped cream-filled chocolate sandwich cookies (about 2 1/4 cups), divided
1. In a large bowl, combine crushed cookies and butter. Press onto the bottom and 1 inch up the sides of a greased 9 inch springform pan; set aside.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in 3/4 cup chopped cookies. Pour into crust. Top with remaining chopped cookies.
3. Place on a baking sheet. Bake at 325 degrees for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Slow Cooker Vegetarian Bean Chili
Slow Cooker Vegetarian Bean Chili
from The Best Make-Ahead Recipe by Cook's Illustrated/America's Test Kitchen
serves 6-8
2 (28 oz) cans diced tomatoes
2 T vegetable oil
3 medium onions, minced
8 medium garlic cloves, minced (about 8 teaspoons)
1/4 c chili powder
2 T ground cumin
Salt
4 (15.5 oz) cans pinto, black, and/or dark red kidney beans, drained and rinsed
1-3 T minced chipotle chile in adobo sauce, according to desired spiciness
4 t sugar
2 c frozen corn, thawed
1/2 c minced fresh cilantro leaves
Ground black pepper
1. Pulse the tomatoes with their juice in a food processor until slightly chunky, about 5 pulses; set aside. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, garlic, chili powder, cumin and 1/4 t salt and cook until the onions are softened and lightly browned, 10-15 minutes. Off the heat, stir in the processed tomatoes, scraping up any browned bits.
2. Transfer the onion and tomato mixture to the slow cooker insert and stir in the beans, chipotles, and sugar until evenly combined. Cover and cook on low until the chili is flavorful, 7-8 hours (or on high for 4-5 hours).
3. Stir in the corn and cilantro, cover and continue to cook until the corn is heated through, about 5 minutes longer. Season with salt and pepper to taste and serve.
**For a delicious, non-vegetarian addition, add 1 lb browned ground beef near the end of the cooking time when adding the corn and cilantro.
from The Best Make-Ahead Recipe by Cook's Illustrated/America's Test Kitchen
serves 6-8
2 (28 oz) cans diced tomatoes
2 T vegetable oil
3 medium onions, minced
8 medium garlic cloves, minced (about 8 teaspoons)
1/4 c chili powder
2 T ground cumin
Salt
4 (15.5 oz) cans pinto, black, and/or dark red kidney beans, drained and rinsed
1-3 T minced chipotle chile in adobo sauce, according to desired spiciness
4 t sugar
2 c frozen corn, thawed
1/2 c minced fresh cilantro leaves
Ground black pepper
1. Pulse the tomatoes with their juice in a food processor until slightly chunky, about 5 pulses; set aside. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, garlic, chili powder, cumin and 1/4 t salt and cook until the onions are softened and lightly browned, 10-15 minutes. Off the heat, stir in the processed tomatoes, scraping up any browned bits.
2. Transfer the onion and tomato mixture to the slow cooker insert and stir in the beans, chipotles, and sugar until evenly combined. Cover and cook on low until the chili is flavorful, 7-8 hours (or on high for 4-5 hours).
3. Stir in the corn and cilantro, cover and continue to cook until the corn is heated through, about 5 minutes longer. Season with salt and pepper to taste and serve.
**For a delicious, non-vegetarian addition, add 1 lb browned ground beef near the end of the cooking time when adding the corn and cilantro.
Light and Crispy Waffles
Light and Crispy Waffles
from Our Best Bites
makes 10-12 waffles
1 1/2 c all purpose flour
1/2 c cornstarch
1 t baking powder
1/2 t baking soda
1 t table salt
2 c buttermilk (or whole milk)
2/3 c vegetable oil
2 eggs
1 T sugar
1 1/2 t vanilla
Whisk together dry ingredients. Add wet ingredients and whisk until combined. Allow to stand for 30 minutes.
Heat a Belgian waffle maker. Ladle a generous 1/3 c batter onto waffle iron and cook until golden brown. Serve with syrup, fruit or whipped cream, as desired.
from Our Best Bites
makes 10-12 waffles
1 1/2 c all purpose flour
1/2 c cornstarch
1 t baking powder
1/2 t baking soda
1 t table salt
2 c buttermilk (or whole milk)
2/3 c vegetable oil
2 eggs
1 T sugar
1 1/2 t vanilla
Whisk together dry ingredients. Add wet ingredients and whisk until combined. Allow to stand for 30 minutes.
Heat a Belgian waffle maker. Ladle a generous 1/3 c batter onto waffle iron and cook until golden brown. Serve with syrup, fruit or whipped cream, as desired.
Spiced Nuts
Spiced Nuts
2.5 lbs pkg unsalted, mixed nuts (Kirkland brand works great)
1/4 c extra virgin olive oil
3 T chopped fresh rosemary
2 T chopped fresh oregano
2 T chopped fresh thyme
1 T smoked paprika
1 t cayenne pepper
2 t garlic powder
Kosher salt to taste
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Add nuts to a large bowl. In a medium bowl, whisk the olive oil with the herbs and spices. Pour the seasoned oil over the nuts and toss well to combine. Pour nuts into an even layer on the prepared baking sheet and sprinkle evenly with salt. Bake until the nuts smell toasty, 10-12 minutes. Cool completely and store in an airtight container until ready to serve (they'll keep for up to three weeks).
2.5 lbs pkg unsalted, mixed nuts (Kirkland brand works great)
1/4 c extra virgin olive oil
3 T chopped fresh rosemary
2 T chopped fresh oregano
2 T chopped fresh thyme
1 T smoked paprika
1 t cayenne pepper
2 t garlic powder
Kosher salt to taste
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Add nuts to a large bowl. In a medium bowl, whisk the olive oil with the herbs and spices. Pour the seasoned oil over the nuts and toss well to combine. Pour nuts into an even layer on the prepared baking sheet and sprinkle evenly with salt. Bake until the nuts smell toasty, 10-12 minutes. Cool completely and store in an airtight container until ready to serve (they'll keep for up to three weeks).
Raspberry Breakfast Bread Pudding
Raspberry Breakfast Bread Pudding
serves 8
4 large eggs
1 1/4 c half and half
1/3 c brown sugar, lightly packed
1 1/2 t vanilla
1/2 t grated orange zest, plus extra for serving
1/4 t sea salt
5 slices whole or cracked wheat bread, crusts removed, cut into 1/2-inch cubes
6 oz fresh raspberries (plus extra for serving
1 T raw turbinado sugar
Pure maple syrup, for serving
Whipped cream, for serving
Grease 8x8 baking dish. Add half of the bread cubes. Add raspberries, followed by other half of bread cubes. Whisk together the eggs, half and half, vanilla, sugar, orange zest and salt. Pour over the bread and press down lightly so all are moistened. Cover with plastic wrap and refrigerate overnight.
In the morning, preheat oven to 325 (convection), remove the plastic wrap, sprinkle top with turbinado sugar and bring to room temperature. Bake for 45 minutes. Cover with foil (to prevent over browning) and bake for another 10-15 minutes. Test to be sure the custard is done. Cool for 10 minutes. Serve with syrup, extra orange zest, extra raspberries and whipped cream, if desired.
serves 8
4 large eggs
1 1/4 c half and half
1/3 c brown sugar, lightly packed
1 1/2 t vanilla
1/2 t grated orange zest, plus extra for serving
1/4 t sea salt
5 slices whole or cracked wheat bread, crusts removed, cut into 1/2-inch cubes
6 oz fresh raspberries (plus extra for serving
1 T raw turbinado sugar
Pure maple syrup, for serving
Whipped cream, for serving
Grease 8x8 baking dish. Add half of the bread cubes. Add raspberries, followed by other half of bread cubes. Whisk together the eggs, half and half, vanilla, sugar, orange zest and salt. Pour over the bread and press down lightly so all are moistened. Cover with plastic wrap and refrigerate overnight.
In the morning, preheat oven to 325 (convection), remove the plastic wrap, sprinkle top with turbinado sugar and bring to room temperature. Bake for 45 minutes. Cover with foil (to prevent over browning) and bake for another 10-15 minutes. Test to be sure the custard is done. Cool for 10 minutes. Serve with syrup, extra orange zest, extra raspberries and whipped cream, if desired.
Spanish Rice
Spanish Rice
serves 6-8
1 c rice
1 T oil
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp cumin
1 heaping tsp chicken bouillon
4 oz tomato sauce
2 1/2 c chicken broth
In a skillet, brown rice in oil until golden brown. Add remaining ingredients. Cover and simmer for 20 minutes or until rice is tender.
serves 6-8
1 c rice
1 T oil
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp cumin
1 heaping tsp chicken bouillon
4 oz tomato sauce
2 1/2 c chicken broth
In a skillet, brown rice in oil until golden brown. Add remaining ingredients. Cover and simmer for 20 minutes or until rice is tender.
Chicken Tinga Tostadas
Chicken Tinga Tostadas
adapted slightly from Kiwi and Carrot
Serves 6-8
1 T extra virgin olive oil
1 small white or yellow onion
2, 15 oz cans fire-roasted tomatoes or Mexican-style tomatoes
1/2 c chicken stock
1 chipotle pepper in adobo
1 t garlic powder
1 t oregano
1 t cumin
1/2 t. kosher salt
4-6 c shredded chicken (store bought rotisserie chicken works great here)
Corn tortillas
Avocado slices, tomatoes, grated cheese (or feta), black beans, corn, cilantro, limes, as desired
Heat oil in pan, add onion and saute until soft. Add tomatoes, stock, chipotles and spices. Simmer 15 minutes. Let cool 5 minutes, pour into a blender and blend until smooth. Pour all but about 1/2 c sauce over chicken and stir to combine. Heat tortillas over medium heat until crispy, using a little bit of oil if desired. Place chicken on tortillas and serve with other desired toppings. Pass extra sauce to be drizzled over tostadas.
adapted slightly from Kiwi and Carrot
Serves 6-8
1 T extra virgin olive oil
1 small white or yellow onion
2, 15 oz cans fire-roasted tomatoes or Mexican-style tomatoes
1/2 c chicken stock
1 chipotle pepper in adobo
1 t garlic powder
1 t oregano
1 t cumin
1/2 t. kosher salt
4-6 c shredded chicken (store bought rotisserie chicken works great here)
Corn tortillas
Avocado slices, tomatoes, grated cheese (or feta), black beans, corn, cilantro, limes, as desired
Heat oil in pan, add onion and saute until soft. Add tomatoes, stock, chipotles and spices. Simmer 15 minutes. Let cool 5 minutes, pour into a blender and blend until smooth. Pour all but about 1/2 c sauce over chicken and stir to combine. Heat tortillas over medium heat until crispy, using a little bit of oil if desired. Place chicken on tortillas and serve with other desired toppings. Pass extra sauce to be drizzled over tostadas.
Blueberry Pie
Blueberry Pie
from Jama England
serves 8-10
Filling:
3 cups blueberries
1 c sugar
1/3 c flour
1/8 t salt
2 eggs, beaten
1/2 c sour cream
Topping:
1/4 c butter
1/2 c flour
1/2 c sugar
Preheat oven to 350 degrees. Line pie plate with a single pie crust. Pour blueberries evenly over the bottom. Mix together sugar, flour and salt. Whisk in eggs and sour cream and pour over the blueberries. Mix together topping ingredients until crumbly and sprinkle over the filling. Bake for 50-55 minutes.
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