Saturday, October 29, 2011

CRANBERRY ORANGE PECAN BREAD

I recieve posts from Leite's Culinaria weekly.  I printed this recipe back in January 2011 and have patiently been waiting for fresh cranberries to arrive in the market.  They have arrived just as I knew they would.  I have purchased a few extra bags to keep in the freezer.  I have been on a quest for sometime to find and bake my own delicious cranberry-orange bread.  




 Over the years I have tried several cranberry bread recipes and have never found the one that I really enjoyed. I love cranberries, I love the color, I love the look.  And I can honestly say my quest has been answered.   

I got everything in order, greased my pans, juiced and zested the orange.  It was all coming together,  the breads were in the oven, the kitchen was a mess, but I didn't care.  I wanted Cranberry Bread.  I looked thru the oven window and it was baking, yup.  So I sat in anticipation of what I would be trying very soon.  Finally, it was done, but I still had to wait for it to cool. Then that moment came, I sat and was in heaven.  My quest for a wonderful, moist, with all those tart cranberries, and orange zest.  I did it, I am all done with the search.  I have what I need......So I thank you, Leite's Culinaria for all the work you do to give us this wonderful bread.  Amen    

If any of you like Cranberry Bread then I suggest you make this.  I am sure you will not be disappointed.  Even after making it two days ago it is still just as good and moist.  



Cranberry-Orange Pecan Bread
leitesculinaria


3 1/2 cups flour
1 1/2 tsp salt
3/4 tsp baking soda
2 1/4 cups sugar
3/4 cup oil ( vegetable or canola oil)
3 large eggs
1 1/4 cup buttermilk
zest and juice from one large orange
1 1/2 tablespoon of zest and 1/4 cup juice
1/2 tsp vanilla
1 3/4 cups cranberries, fresh or frozen pick them over, you can hand cut them or use your food chopper
1/2 cup pecans, lightly toasted and coarsely chopped

Preheat the oven to 350 degrees. This bread makes 2 loafs using a 9x5 inch bread pan.

Grease and flour both bread pans.


Using your stand mixer, beat the sugar with the oil on medium speed, 
mixing well. It will look like wet white beach sand.

In a small bowl whisk the eggs and with the mixer on low speed slowly add the egg mixture to the sugar mixture in your mixing bowl.

In another bowl combine the buttermilk, orange juice, zest, and vanilla.

In another bowl combine the dry ingredients together and whisk to combine all the dry ingredients.

Alternately add the dry ingredients and the buttermilk, scraping the mixing bowl often, and mixing on medium speed until combined, this will take about 3 minutes.

By hand add the cranberries and the toasted pecan. Divide your batter between the two greased and floured bread pans. Bake for 60 to 75 minutes at 350 degrees. Rotate the baking pans in the oven every 20 minutes. Don't over-bake, mine baked for 63 minutes, I insert the cake tester almost to the center of the bread. When this comes out clean your bread is done. Cool on cooling rack then remove and allow to cool completely.


Shared with
21stcenturyhousewife
janedeereblog
joyofdesserts

Featured dessert at Joy of Desserts



Wednesday, October 26, 2011

MARCHING PENQUINS

Cream Cheese Penquins

allrecipes




Aren't these little guys cute. I am going to be making these again for our Thanksgiving Day dinner.  I think they would be cute sitting on a cheese/meat tray.  The possiblities are endless.  Make a hat for them, wrap a scarf around their neck. They are tasty, easy to make.  Keep in mind that the large can of olives has less then the small can of olives. So buy according to how many you want to make.     


1 can of large black olives
1 can of small black olives
1 carrot, maybe two depending on the size
small package of cream cheese
sandwich picks or frilly picks 

Drain the olives, and make sure they are dry.  Using a paper towel lined work area, with a sharp knife carefully cut the large olive from one end to the other in a straight line.  Holding the olive in one hand gently open the olive and put in some cream cheese, about 1/2 to 1 tsp. I just used a small paring knife to put the cream cheese in and then smooth this over with a papertowel or your fingers.

Pare the carrot and cut in 1/4 inch slices. With a sharp knife cut a pie shape in each carrot.  Save this piece of carrot.  This will be used for the beak. With your small knife make a small slit in the small olive and insert the piece of carrot to make his beak. I cut the sides of the pie shaped carrot to fit better in the slit.  Being careful not to rip the mouth area.  If you do, go ahead and eat that one.     


With your sandwick pick insert the end thru the small olive, then go down thru the large olive and cream cheese then attach to the carrot with the wedge as the front for his feet.  Line up his body and he is ready to show off...............

You did it....everyone will love these little guys.  You'll be the hit of the party.  

Showing off the penguins with
 thischickcooks
 bunnyjeansdecorandmore



A SPECIAL AWARD FROM BELVA RAE STAPLES

I am feeling quite special this week, I recieved "The Versatile Blogger" award from Belva Rae.  She is a Maine writer (a new book coming out soon) and a lobsterlady!  She lives along the coast of Maine.    So a big hug to you, Belva for thinking of me.  

But first I had to find out the Webster's dictionary meaning of Versatile is:  "Movable in any directions, as the antenna of an insect."  So, this makes me think of a bumble bee on a flower.  Andi fits this as a baker from one recipe to what do I make next!  

So to do this correct:  follow the rules, 
1.  Thank your giver and link back to them
2. List 7 "things about yourself"
3. Send this along to 15 other bloggers,  In no given order.  

Seven things about me.........

1.  I love flea markets, antiques stores, and always looking to add to my collection of ironstone and old tin cookware.

2.  My clothing store of choice would be L.L.Beans in Freeport, Maine.

3. Raggedy Ann and Andy are my favorites.

4. Love magazines, like Paula Deen, Country Living and Hobby Farms.  I still like turning paper pages.

5.  I lived in Alaska for 3 years.  Miss those 24 hours of daylight during the summer months. Where they eat salmon, and bear........

6.  I have one favorite daughter, Morgan Ashley who lives in Huston, Texas. 

7.  Don't like long sleeve shirts, I always roll up the sleeves.  


I am picking 15 other wonderful blogs, who I will pass this along:

1. Canela Kitchens
2. A well-seasoned Life
3. A Fine Farmhouse
4. Slice of Southern
5. Happy Domesticity
6. Musing Mainiac
7. Jane Deere
8. Bunny Jean
9. One Perfect Bite
10. Scrambled Hen Fruit
11. My Farm House Kitchen
12. Beth's Favorite Recipes
13. The Farmer's Attic
14. The Seven Year Cottage
15.  That Skinny Chick can Bake

Thank you all for being wonderful bloggers, showing and sharing your kitchen recipes.  Happy Baking    Andi

Sunday, October 23, 2011

All Grown up Chicken Fingers

Of all places to find a recipe, but Yahoo.com.  It was there, Yahoo.com  This is from Mitzis recipe and was featured in the SAVEUR magazine #141.  Only 35,000 plus like this. I will be visiting this page again, and may even subscribe to the magazine, since I am a magazine lover.   I thought, I have never made anything like this before, why not give this a try.  I know, fried foods aren't the best for us, but we don't eat this  way very often.  I am not a chicken finger kinda girl but I loved these. I even pinned to my PINTEREST. Favorite daughter, Morgan's choice of foods growing up was at McDonald's, all she liked were the chicken fingers.  And if this helps, most of the oil was still in the fry pan when I finished.  Nice, plump chicken. The recipe for the dipping sauce was switched out by me, I didn't have all the ingredients so I made one from Food.com.   This is a keeper for sure. So click on the link below and go visit this web site, sure you will find something that you want to make.  Happy Baking  Andi  



All Grown up Chicken Fingers
Yahoo.com
saveur

2 lbs boneless, skinless chicken breast
cut in 3inch long by 1 inch wide. You may have to pound down the chicken so that its not too thick.
1 tbsp sugar
1 tbsp kosher salt
1 tbsp black pepper
1 1/2 tsp garlic powder
1 tsp paprika
1 tsp dry mustard powder
1 cup flour
4 eggs, lightly beaten
3 cups of finely ground breadcrumbs or panko
Canola oil, for frying


Dipping sauce:
FOOD. COM

1/2 cup mayo
1/4 cup ketchup
1/2 tsp garlic powder
1/4 tsp worcestershire sauce
1/2 to 1 tsp black pepper

Mix all the ingredients in a small bowl for the dipping sauce. Set in refrigerator to get cold while fixing the chicken fingers.

Using a zip-lock bag combined the sugar, salt, pepper, garlic powder, paprika and dry mustard together. Then add the chicken that has been cut and shake so all pieces and coat with the spices.

Set up your breading station, in one bowl add the flour, in another add the beaten eggs, and the bread crumbs.

Pour 2 inches of oil in a deep cast iron fry pan. Heat to 325 degrees.

Working in batches dip the seasoned chicken fingers in the flour, then shake off the excess. Dip in the egg and then in the bread crumbs. Place in the oil and cook about 3-4 minutes. The time will depend on the thickness of the chicken. Transfer to a paper towel lined baking sheet, continue until all the chicken has been cooked. You can keep the chicken warm in the oven on a platter if need be. Serve with the dipping sauce and enjoy your all grown up chicken fingers.

Wednesday, October 19, 2011

PUMPKIN SNICKERDOODLE COOKIES

Fall is upon us in Maine, the leaves are falling, apple orchards are in full swing.  So lets enjoy these crisp fall days.  Here is a version of a snickerdoodle for you to try.  My favorite is a traditional snickerdoodle and these cookies remind me of them.  With a pumkin twist.  They are soft, cakey texture rolled in the spices of fall.   Happy Baking, Andi


Auntie M's painted pumpkin
Pumpkin Snickerdoodle Cookies


annies-eats

3 3/4 cups all-porpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 cup (2 sticks) butter, at room temperature
1 cup sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree, or canned pumpkin
1 large egg
2 tsp vanilla extract

The coating:
1/2 cup granulated sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp all spice

In a medium size bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. Whisk this together and set aside.

In your stand mixer add the butter and sugars on medium-high and mix until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. beat in the egg and vanilla until incorporated. With the mixer on low speed add the flour mixture and mix just until incorporated. Cover and chill the dough for at least one hour.

Preheat oven to 350 degrees.

Combine the coating sugar and spices in a bowl and set aside.

Using your cookie scoop or a large spoon holding about 2 1/2 tbsp of dough. Roll in balls then roll each ball in the coating sugar. Set on a large rimmed baking sheet with parchment paper about 2-3 inches apart. Dip the bottom of a large drinking glass in water then dip in the coating mixture. Then flatten each cookie.  These cookies do not spread much so make sure to flatten them, if not you'll have little balls of cookies.   Re-coat your drinking glass as needed.
Bake cookies for about 10-12 minutes, or until just set and baked through. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack. Store cookies in a air-tight container. Enjoy

Monday, October 17, 2011

NEIMAN MARCUS OATMEAL CHOCOLATE CHIP COOKIES

Secret Recipe Club



Another Great Cookie




Hello, It's time for the Secret Recipe Club for the month of October.  My secret this month was with Susan at permanent posies.
Susan is one busy woman, Susan cooks along with a lot more. She is a wife to her sweetheart from College, she is a mom and a grammie! I introduce you to Susan.

I had a hard time deciding on what to make from her blog, she has alot.  But being the Cookie Lover that I am I decided on Neiman Marcus Chocolate Chip Cookies.  I have seen this recipe around for a long time.  AKA as the $250.00 cookie.  So I had to do a little research on them and the story goes that a lady claims that during a lunch at a Neiman Marcus store, she asked the waiter if she could purchase the recipe for the wonderful cookie she just had, he said yes for two-fifty.  So she said ok, only to be somewhat surprised when her bill arrived later that month with a $250.00 charge plus her meal for the day.  Not able to get her money back she started a chain e-mail sending to everyone she knew.  At least this way she could get even, and share the recipe with all who wanted it.  According to the internet the Neiman Marcus Cookbook says this is a urban legend. Well, for me I say thank you to Susan for posting this recipe and it's a keeper for me.  A great cookie.  Happy Baking Andi   

permanentposies


The orginal ingredients for this cookie is double of what is listed below.  I think to make this one would need a industrial mixer and I was not serving the US Army today.  My changes are below.  I made a good size cookie and got 40 of them.  


Neiman Marcus Oatmeal Chocolate Chip Cookies

1 cups butter

1 cups sugar
1 cups brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 1/2 cups of quick cooking oatmeal
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
12 ounce package of chocolate chips
1 1/2 cups chopped nuts
3 (1.55) ounce Hershey's Chocolate bar (grated)






Cream the butter and sugars, then add the eggs and vanilla. In a separate bowl add the flour, oats, salt, baking powder and the baking soda. Whisk this together then add to the batter in mixing bowl. Stir in the chips and grated chocolate and the nuts.
Bake at 350 degrees and bake according to the size cookie you make. I used a cookie scoop that holds almost 2 tbsp of dough and baked for about 11 minutes.


Shared this with:
crazyforcrust
chef-n-training

Saturday, October 15, 2011

ALISON IS THINKING OF ME




Today, someone was thinking of me, Alison from happydomesticity is a food blogger and lives in Canada with her hubby and her beautiful dog, Bob.  Alison is among my first "comments"   I thank her for that.   She has presented me with the "Liebster Blog Award". Well, this made my day and made me happy. I was thrilled to hear from Alison and next my thought was what is it? So my understanding is in german "Liebster" means "dear" and from the verb "Lieber" to love.  The purpose of the award is to bring attention to blogs with less that 200 followers. 

1. Thank your giver
2. Copy & paste the "Liebster" award to your blog
3. Pay it forward to 5 blogs who you feel deserve this either by e-mail or post to their blog.



Very difficult to pick only 5, I love them all that I have listed on my side bar.   I am paying this forward to blogs that I read and enjoy, not listed in any order:

1. Kirsten at thesweetswiper   Kirsten loves to bake, she dances her way around blogland and finds recipes.  she makes, she blogs, and she gives credit to where she got the recipe.  I see that we both made the same recipe this week.    Cake batter krispy bars. 

2. Anita at auntnubbyskitchen has the best "hot Buffalo wings" plus lots more.  Anita has over 151 recipes she has posted for this year.  She does some serious cooking.  I see she has made baby back ribs.  I will investigate those.  

3. Pat at patspinkapron who loves to decorate, cook and is a animal lover.  She even has mice to eat on her page!  I will be making these whimical little truffles for sure. Or at least try.   

4. Lisa at cooklisacook loves to bake and share her recipes.  Lisa is part of the Secret Recipe Club, she has a beautiful little girl "Maisie" who is her kitchen helper. 

5. Paige at thecrunchymamacita is a mom to three little boys, she is part of the Crazy Cooking Challenge, in the process of building a new home. And does a great job to put a good healthy dinner on the table.  


Thank you Alison,    Happy Baking everyone,  Andi







Wednesday, October 12, 2011

SOUR CREAM SPICE CUPCAKES

Another keeper for a cupcake. The aroma of the kitchen while baking these was wonderful.  This recipe has been approved by me.   Sending these to Dick's work today, hope the folks all enjoy them.    Happy Baking, Andi  



Sour Cream Spice Cupcakes
Easy-on-the-cook Book
copyright 1960
Chicago Home Economists



2 1/4 cups sifted cake flour
3/4 tsp baking soda
1/4 tsp salt
1 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1 2/3 cups sugar
1 cup butter, melted
1 cup sour cream
3 large eggs
1 tsp vanilla

Butter 2 round 9 inch cake pans or one 9x13 inch cake pan. Set aside. I made cupcakes and got 20. Adjust baking time.

Using your large mixing bowl, add the sifted cake flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Whisk this together. Add the sugar and whisk again. Add the melted butter, sour cream, eggs and vanilla all at once to the dry ingredients. Mix together with a spoon. Divide the batter between the cake pans. Bake at 350 degrees for about 25 minutes or until lightly touched in center of cake and it springs back. Allow to cool then remove to a cooling rack.

I made a Orange Butter Cream Frosting


1 pound (4 1/2 cups) confectioners' sugar add more to get the consistency you want. ,
1/4 cup orange juice
8 ounce of cream cheese
1/2 cup butter, softened
1 tsp vanilla
Mix and adjust to get the consistency you desire. Tint the icing with food coloring gels.

Shared this recipe with  
everydaysisters

Tuesday, October 11, 2011

CAKE BATTER CRISPY TREATS

I recently spent the day in Cornish, Maine for the Apple Festival day in the park.  I purchased one of these Rice Krispie Treats from a table selling homemade sweets for a benefit. The gal was telling me about them, what the ingredients were and she had seen them on Pinterest.  Well, you've got my interest so I had to find the recipe.  They really do taste like cake batter.  Try using any flavored cake mix.  Why not make them coordinate with a holiday.   I added the icing on top and loaded them with sprinkles.   




Cake Batter Crispy Treats

howsweeteats

3 tbsp butter
1 10-ounce bag of mini marshmallows
1/2 cup of dry cake mix
6 cups of rice krispies cereal
1 1.75 ounce container of sprinkles

Melt the butter over low heat in a large saucepan. Add the marshmallows. Stir this mixture until the marshmallows begin to melt, add the cake batter a little at a time and keep mixing. Stir in the cereal and stir with all your might......until the cereal is coated. Remove from the heat and sprinkle in half of the sprinkles. Press this into a greased 8x8 or whatever size pan you want to use. The smaller the dish the taller your treats will be. I added a little chocolate icing and loaded on the sprinkles. Enjoy





Shared this with
Katie at  thischickcooks

Monday, October 10, 2011

THE PIONEER WOMAN PUMKPIN SPICE MUFFINS

Sitting around the camp fire, and sharing our likes on "Pinterest" Ree's Pumkin Spice Muffins were seen.  Are those a muffin or a cupcake?  Doesn't matter, I have all the ingredients to make these.  So, that is what I did on sunday morning.  Love in a bite.  With a crunchy cinnamon topping.   Happy Baking, Andi  


Moist Pumpkin Spice Muffins with Cream Cheese Frosting
The Pioneer Woman Ree Drummond

thepioneerwoman

Muffin Ingredients:
1 cup AP flour
1/2 cup sugar
2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
4 tbsp butter, cut in pieces
1 cup pumpkin puree (heaping)
1/2 cups evaporated milk
1 egg
1 1/2 tsp vanilla
1/2 cup golden raisins  (I used regular raisins)

Topping:
2 tbsp sugar
1 tsp cinnamon
1/4 tsp nutmeg



Icing:
1/4 cup softened butter
4 ounces, cream cheese
1/2 pounds powdered sugar
1/2 tsp vanilla

Preheat oven to 400 degrees, grease 12 muffins tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut the butter into the dry ingredients using a pastry blender or 2 knifes. In a small bowl add the pumpkin puree, evaporated milk, egg and vanilla and mix. Add this to the dry ingredients and fold in. Add the raisins and fold those in. Using a ice cream scoop, scoop the batter evenly into the 12 muffins tin. Sprinkle the topping generously over each muffin. Bake at 400 for about 20-25 minutes. Allow to cool for 15 minutes then frost the muffins or pipe the icing on top of each. Keep stored in fridge, as icing will soften at room temperature.


I have shared these with
chef-n-training

crazyforcrust

joyofdesserts.blogspot.com

shakentogether.blogspot.com

Sunday, October 9, 2011

HOT FUDGE SUNDAE CAKE

What a delight to have met Laura.  We really do live in a small world.  My friend Cindy and myself went to Apple Days in Cornish, Maine.  Beautiful day, just walking around and Laura appears, So the story goes, Cindy knows her husband, and my husband worked with hers a few years back.  We chatted and exchanged e-mails and Laura sent me this wonderful chocolate dessert recipe.  Had to try it, being obsessed with baking, So I present to you Laura's Hot Fudge Sundae Cake.  Its easy to make, just follow the directions, but a warning!!!  Place your glass baking dish on a rimmed lined baking sheet....I had a little messy overflow....Not fun to clean up. But sure was fun to eat.  Makes a small cake, chocolate  with a chocolate pudding all in one, serve warm with ice cream or whipped cream but don't forget the cherry.  What is a sundae without a cherry on top................happy baking, Andi  


Hot Fudge Sundae Cake
from Laura


1 cup flour
3/4 cup sugar
2 Tbsp cocoa
2 tsp baking powder
1/4 tsp salt
Mix this and then set aside.
In another bowl add:
1/2 cup evaporated milk
2 Tbsp oil
1 tsp vanilla




Whisk this together then mix into the above dry ingredients until smooth. Using a 8x8 or 9x9 inch glass cake pan. Spread this thick batter into the un-greased baking dish. Place your baking dish on a rimmed baking pan
Sprinkle over the top of this thick batter: DO NOT MIX
1/4 cup of cocoa then sprinkle 1 cup of light brown sugar DO NOT MIX
then pour over the entire cake 1 3/4 cups of hot tap water. Bake for about 40 minutes. Allow to cool for 15 minutes. Serve warm. This cake will serve about 9 small pieces. The bottom will have a thick pudding with cake on the top. Serve with whipped cream or ice cream with a cherry.

Thursday, October 6, 2011

"ROLO" CHOCOLATE CHIP COOKIES

Photobucket



Rolo Stuffed Chocolate Chip Cookies
Featuring the Crazy Cooking Challenge for October 2011
thesweetswiper

A another great Chocolate Chip Cookie. I love cookies!  All kinds, the bigger the better. Thanks to Kirsten @the sweet swiper for this post. This recipe makes 30 cookies, that are crisp on the edges, chewey and gooey in the middle with a caramel rolo wrapped in the center. Kirsten suggest to microwave them to bring that gooey rolo taste back to the cookie.  They baked and puffed up high, a good size cookie which makes me happy.  And I think you would be happy too.  Happy baking, Andi

Rolo Cookies
1 1/2 cup unsalted butter, softened
1 cup sugar
1 cup light brown sugar
1 tablespoon vanilla
2 eggs
3 3/4 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon kosher salt
2 cups semisweet chocolate chips
3/4 cups pecans
30 Rolo's frozen





Preheat oven to 350 degrees, remove wrappers from the 30 rolos.

In a large mixing bowl add the butter and the sugars, mix until light and fluffy then add the eggs and vanilla. Mix.

In another bowl add the flour, baking soda and salt and whisk to blend the ingredients. Add this to the butter mixture and mix until blended. Mix in the chips and the nuts.

Measure out the 30 mounds of dough, 2 rounded tablespoons of dough per cookie. Roll in balls and then flatten in the palm of your hand and place a rolo in the center and form the dough back around the rolo. Place the rolo cookies back in the freezer for about 15-20 minutes. Bake at 350 degrees and place your cookies about 2 inches apart on a parchment paper lined rimmed baking sheet. Bake the cookies for 11 to 13 minutes or until light brown. The centers will be soft. Allow to rest on the baking sheet for a couple of minutes before moving to cooling rack.


Shared this with Sweets for a Saturday
janedeereblog





Tuesday, October 4, 2011

APPLE BREAD

Apples, Apples and more Apples that is what my kitchen looks like.   I am in the apple cooking mode.  It's fall so why not!  The kitchen is smelling like apple and cinnamon heaven. Mr. Dick and I both enjoyed this bread, big pieces of apples, and raisins.  The bread is very moist. I wrapped it in foil and placed it in the cupboard then I thought about it all night.  But I stayed away.  I wanted it to rest and improve its flavor with time. Then we got into it, and its gone! Delicious, tender and moist...........Thank you Southern Pink Lemonade for a wonderful recipe...Happy Baking   Andi  


See those apple pieces...
southernpinklemonade

Apple Bread
by Southern Pink Lemonade


1 1/2 cup peeled, cored and diced apples
1 1/2 cups flour
1 1/2 tsp -2 tsp cinnamon I used 2 tsp
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup sugar
1/3 cup applesauce
1/3 cup oil
2 eggs
1/2 tsp vanilla
handful of raisins (optional)



Preheat oven to 350 degrees. Spray a 9x5 inch bread pan with non-stick spray.

1. In a bowl sift the flour, cinnamon, salt, baking soda and baking powder. Set this aside.

2. In another bowl combine the sugar, applesauce, oil, eggs and vanilla and beat until well combined. Slowly add the flour mixture and mix to combine. Stir in the diced apples and raisins.

3. Bake for 40-50 minutes. Allow to cool in the pan on counter for about 5 minutes then remove and allow to cool on a wire rack.

This recipe along with others are shared with these wonderful Linky parties:

bunnyjeansdecorandmore

janedeereblog

thischickcooks







Monday, October 3, 2011

SURPRISING BROCCOLI SALAD


For the past several years Mr. Dick and myself along with our motorcycle crew have gone to Lake George for "Americaid Bike Week". This attraction will bring in about 50,000 folks for the week.  Every year we stop on the way into Lake George and stay at a truck stop in Fort Anne.  We are hauling campers, driving coaches, and a toy box that we have. Everyone ready for a week of riding in the beautiful Adirondacks of New York. The truck stop has a small deli and one of the items they sell is broccoli salad and I must have some. 
 I have a recipe for Broccoli Salad and someday I am going to make this.  Well, the day finally arrived.  I made Broccoli Salad.  Way good I must say. This salad is easy, fast and delicious.  Will keep for severals days covered in the refrigerator. 
With dinner almost on the table, Mr. Dick walks by and says what is this?  I said broccoli salad, I gathered by his tone that he was not very impressed, but next I look and he is putting some in the side dish and eating away, then while having dinner he had more.  Quess he liked it, and he says very good!  Thumbs ups to Mr. Dick.  




Surprising Broccoli Salad
Creme' de Colorado
copyright 1987

This is a easy, fast and delicious salad to make.  It will keep for several days in a covered container in the refrigerator. 

3 cups broccoli flowerets

6 slices of bacon, fried crisp, drained, and crumbled (I added a little more)
1 cup chopped red onion
1/2 cup shredded Cheddar cheese
1/2 cup sunflower seeds
handful of raisins (optional)



Dressing:
1 cup mayonnaise
2 tbsp white vinegar
1/4 cup sugar

In a big bowl add the chopped broccoli flowerets, crumbled fried crisp bacon, the red onion, and the shredded cheese, raisins, and seeds.

In a small bowl whisk together the dressing ingredients and combine all, stir well and cover and refrigerate until ready to serve. Salad will keep for several days in a covered container.


Sharing with

sweetdetail

Saturday, October 1, 2011

BAKED APPLES FROM MOTHER GOOSE



Baked Apples from Mother Goose

A day in the apple orchard is always fun. The orchard that we usually go to is set on the side of the mountain, so the walk is uphill or down.  No other way to go.  The sun was warm and the trees were full of those big red gems.  The view from the top is beautiful, you can see the mountain range of New Hampshire.  Doesn't take that long to pick a bag of apples, then the surprise when you get back to the apple shack to pay and you realize that you have a hugh bag of apples.  I didn't mean to pick that many.  But you pay your bill and be happy that you have the opportunity to go to the orchards to pick your own.  I am featuring a recipe of my mom's, she was a wonderful cook.  These are for you, Mother Goose!   


Add a little vanilla ice cream and enjoy
4 cooking apples
1/4 cup raisins
1/4 cup chopped walnuts or pecans
1/2 tsp orange rind, grated
1/2 cup fresh apple cider
1/2 cup light brown sugar
1/2 cup white sugar
2 tbsp butter
1/2 tsp cinnamon
1/4 tsp nutmeg

Before Baking

In a small saucepan, add the apple cider, butter, sugars, cinnamon, nutmeg and bring this to a boil. Remove this syrup from the heat. In a small bowl combine the raisins and the nuts and mix this. Peel down about 1/4 to 1/3 down the apple and core them but don't go all the way. You want some base to the apple to hold the nuts and raisins. Place the apples in a baking dish. I filled each cavity with a little of the hot syrup before filling with the nuts and raisins. Fill each apple with the nuts and raisins. Pour the hot syrup over the filling and the apples. Bake for about 30-45 minutes depending on the size of the apple. I used my cake tester to poke them to see if done, you want them to be soft all the way to the core. Every once in a while baste the apples with the syrup. The syrup thickens and is so sweet and grand. Spoon a little of this over the apples and on top of the ice cream.  Serve warm with ice cream or sweetened whipped cream.
done and ready to eat, that syrup is soooo sweet and yummy!
Shared these baked apples
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