SRC: Apple Cream Cheese Muffins

Hello everyone!  It's time for another exciting installment of the Secret Recipe Club.  Every month I seem to get the best blog ever!  This month I had a blast snooping around Our Eating Habits.  I love Jamie's blog because we seem to have really similar tastes so it was really hard to decide what to make.  I also love it because there are some great recipes for dishes I've never had before.  Comfort food and something new.  It doesn't get better than that.

I've made no secret of the fact that I don't like to bake.  At all.  I find it tedious and annoying to put a new batch of cookies in the oven every 10 minutes or to use a dozen mixing bowls to bake something.  I avoid it at all costs, much to my children's dismay.  Knowing that, it is a huge testament to these Apple Cream Cheese Muffins that I've made them three times this month.  They are sooooo good.  First they are made with brown sugar.  It gives them a rich almost caramel apple flavor.  Oh, and did I mention they are full of apples?  Now for the streusel on the muffin, there is a cream cheese layer hiding inside waiting to ambush your taste buds.  These are a little bit of heaven on your breakfast plate.


Apple Cream Cheese Muffins
Makes 12 muffins

1 3/4 cups Gold Medal® all-purpose flour    

3/4 cup brown sugar                      

1 teaspoon baking powder                                             

1/2  teaspoon ground cinnamon                                             

1/2  teaspoon salt                                             

2  eggs, beaten                                             

2/3 cup oil                                             

1/4 cup applesauce                                             

1 teaspoon vanilla                                             

1 large apple, peeled, shredded (about 1 cup)                                             

1/3  cup cream cheese (from 8-oz package)                                              

   Streusel

 3  tablespoons packed brown sugar                                             

 2  tablespoons Gold Medal® all-purpose flour                                             

 1  tablespoon butter or margarine, softened

 

Place cream cheese in small mixing bowl. Measure out brown sugar, remove 1 Tbsp. and add to cream cheese. Place remaining brown sugar in large mixing bowl. To brown sugar add flour, baking powder, cinnamon and salt.

 

Beat eggs in separate small mixing bowl. Remove 1 Tbsp. of egg to cream cheese bowl. To eggs add, oil, applesauce, and vanilla.

 

Beat into dry ingredients until just combined. Stir in grated apple.

 

Beat together cream cheese, brown, sugar and egg.

 

Line 12 muffin cups with paper liners. Place a spoonful of muffin batter into each cup. Top with a heaping tsp. of cream cheese. Top with additional spoonful of muffin batter.

 

Mix together streusel ingredients and sprinkle on top of muffins.

 

Bake for 25 minutes at 350 degrees. Remove from oven and let cool.

 

SRC: Fried Banana Fritters a la Mode

It's Secret Recipe Club time once again!  I haven't posted much the last little while with everything that's been going on in life, but now that things have slowed down and gotten back to normal I'm happy that this is my first post back.  I was assigned the most awesome blog!  Simply.Food is written by Nayna who lives in the UK.  I had such a great time snooping through her recipes.  They are fantastic!  I scrolled through her blog for over an hour before I realized that everything is vegetarian.  I don't think there is a higher compliment than that.  I totally forgot there wasn't any meat anywhere.  Coming from a T-Rex like me, all I can say is wow!  I was stunned by the creativity and the mixes of spices used.  I never thought vegetarian food could be so interesting and diverse.  Nayna also has a ton of international recipes.  Everything from French to Middle Eastern to South African.  Her blog is a fantastic resource!

Now this blog also provided some challenges for me.  A lot of the ingredients I needed for what I wanted to make weren't available to me unless I drove 45 minutes each way to the store or ordered from Amazon, so that limited me on what I could make.  My other obstacle was my kitchen.  I swear it's only 2 degrees cooler than Hades in there and I couldn't stand the thought of heating it up even more.  Then I saw these golden little beauties and thought "Fried bananas, caramel and ice cream.  What could be more perfect?"  So Fried Banana Fritters a la Mode was born.  And I was right, it was perfect.  The bananas were hot and crunchy, the caramel sweet and gooey and the ice cream cool and creamy.  It was the perfect snack on a hot day (we're talking 104°).

I am so excited to have another resource for our meatless meal nights and I can't wait to try some more of the recipes. 

Fried Banana Fritters a la Mode
Serves about 6

3 sweet  firm medium bananas (Do not use over ripe bananas)
1/2 cup + 2 Tbs. flour
1/4 cup Corn flour
Pinch of salt
1/2 teaspoon baking powder
water to make batter
oil for deep frying.
Icing sugar to sprinkle
Caramel ice cream topping
Vanilla ice cream

 In a  bowl add the flours and salt and gradually add the water to form a  thick batter that coats the back of a spoon.(It should be fairly thick so that it coats the banana and doesn't drop off)

Peel and slice the bananas into two lengthwise .Cut each slice into two pieces and keep aside

Heat the oil and when it is hot, dip the  banana pieces into the batter and drop them gently into the hot oil.

Deep fry the banana fritters on medium heat  until golden brown , remove from oil and drain on paper towels.

Serve over ice cream and drizzle with caramel.  Sprinkle some icing sugar over the bananas.

#TheSaladBar: Strawberry Mango Salad with Sweet Balsamic Dressing

I have to tell you about the great new blogging group I've joined.  It's called #TheSaladBar.  Once a month, we all post a salad recipe that fits into the theme for the month.  Then we all post at the same time.  I can't wait to make the rounds to see everyone else's creations. I've really been making an effort to get more fruits and veggies into our diets, and I think this group will make eating healthy a lot easier.

This month's theme is berries!  I was so excited because I love salads with fruit in them, especially berries.  I personally think berries and lettuce are a match made in heaven.  Add a tangy dressing and I'm in love.  Today's salad has some of my very favorite foods mixed together to make a sweet/tart symphony in your mouth.  Sweet strawberries, smooth delicious mangos, crunchy candied almonds and of course, bacon.  But I think my favorite part of the whole thing is the fresh greens that I picked out of my garden.  There is nothing like fresh lettuce and spinach.  It is so much better than anything you can buy at the store.

So this salad is a great main dish salad.  I served it with some fresh rolls and strawberry lemonade and it made a nice meal on a hot evening.  You could also leave out the chicken and serve it as a side salad as well.

Be sure to scroll down and check out all the great salad recipes from other group members.


Strawberry Mango Salad with Sweet Balsamic Dressing
Serves 6-8

1 bag baby spinach
1 head romaine lettuce, chopped
1 diced red bell pepeer
1 mango, peeled and diced
1/2 pound bacon, cooked and crumbled
2 chicken breasts, cooked and diced  (I seasoned mine with Montreal Steak Seasoning and baked them)
1 cup strawberries, sliced
1/2 cup candied almonds

Sweet Balsamic Dressing:

2 tsp. dry Italian salad dressing mix 
1/2-3/4 cup sugar (depending on how sweet you like it.  I only used 1/2 a cup.)
1/2 cup rice vinegar
1/4 cup balsamic vinegar
1/2 cup oil
3/4 tsp. paprika
1 Tbs. dried minced onion
1/4 tsp. dry mustard

Start by cooking the bacon.  I bake mine in the oven at 400° for about 15 minutes or until it's as crispy as I like it.  Drain on paper towels and chop up when it's cool enough to handle.

For the candied almonds, put 1/2 cup of sliced almonds and 1/4 cup sugar in a saute pan.  Cook over medium low heat, stirring often.  When the sugar starts to melt, stir constantly until the nuts are completely coated in the melted sugar.  Turn out onto a piece of foil that you've sprayed with cooking spray.  (A word to the wise, NEVER turn these almonds out onto a paper towel, unless you plan to put paper towels on the menu because you'll never get the towel pieces off the nuts.)  Allow to cool completely.

For the dressing, whisk all the ingredients in a bowl until it is combined and mixed completely.  I used my food processor to really get it mixed up well.

In a large salad bowl, toss the spinach, lettuce, red pepper, chicken, mango and strawberries.  Top it off with the bacon and candied almonds.  Drizzle with dressing, toss it up and serve immediately.

**This salad doesn't store well so add dressing only to what you plan to eat right away.**

SRC: Nectarine and Blueberry Cake

It's Secret Recipe Club time once again.  And like every other month, I was assigned the BEST blog!  Cookin' with Moxie is written by Jamie.  She is an Italian girl living in Boston and loves to be surrounded by food, family and friends.  She has such a fun personality and really lets it show through her writing.  Her excitement about her recipes shows too.  I had a really hard time deciding what to post today partly because Jamie is so passionate about her recipes and life in general.

I actually made several recipes this month and they were all big hits with my family.  And at my house, that's saying a lot because no matter how hard I try to make my kiddos not be picky, they still are.  And if you ever hear me saying they aren't, then I'm lying.  So it was a real treat for my entire family to find a blog full of such great recipes.  I tried the Meatloaf with Creamy Onion Gravy, and the Lemony Cucumber Salad both of which were delicious.  And still on my "must try" list are Chocolate Chip Pretzel Bars and Avocado Fries with Cilantro Citrus Dipping Sauce (goodness that sounds good, and avocados are on sale this week!).

For this month's SRC, I made Nectarine and Blueberry Cake.  I have been so anxious for spring and summer to finally get here it's ridiculous.  And I've been looking for lighter more summery (is that even a word?) recipes.  This cake really fit that bill.  Now I realize there isn't a decent nectarine to be found anywhere in the northern hemisphere right now, and we won't even talk about the state of fresh blueberries from the grocery store.  So I had to resort to frozen fruit.  Which actually turned out really well.  I can only imagine how much better this will be in July or August when fresh fruit is available.

This cake doesn't have much in the way of spices, but that is totally okay.  The flavor of even frozen fruit really shined.  Then add the cream cheese frosting and it was amazing.  Thank you Jamie for your awesome blog!  I had such a great time snooping around and I'm your newest follower.

Tutti Mangia!

Nectarine and Blueberry Cake
Serves about 12

1 cup butter, softened
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
2 large nectarines, coarsely chopped  (You can use frozen fruit.  Only thaw partially before chopping and mixing into the batter)
2 cups fresh blueberries  (You can use frozen berries, do not thaw before adding to batter.)
Garnishes: sliced nectarines, fresh blueberries, lemon rind

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until the yolk disappears. Add vanilla, beating just until blended.

Sift together flour, baking powder, and salt. Gradually add flour mixture to butter mixture; beat batter at low speed just until blended. Gently fold in nectarines and blueberries. Pour batter into a greased and floured 9 x 13 inch baking pan.

Bake at 350° for 45-50 minutes or until a wooden pick inserted in center comes out clean. Cool completely.

Spread or pipe the Cream Cheese Frosting evenly on top of cake. Garnish, if desired.

Cream Cheese Frosting

1/2 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
4-5 cups powdered sugar 3 tablespoons milk
1 teaspoon grated lemon rind
 1 teaspoon vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, alternately with milk, beginning and ending with powdered sugar. Beat at low speed until blended after each addition. Stir in grated lemon rind and vanilla.

Pineapple Sweet Rolls

Is anyone else out there dying for winter to end?  I've had all I can take of being cold.  When I get like this I always try to find some way to transport myself to warmer climates, even if it's only in my mind.  So last week, I took a trip to the pineapple plantations of Hawaii with these sweet rolls.

These rolls are sweet and soft with just a touch of citrus that puts them over the top.  I sat at our dining table, looking out the window as I ate one.  All I saw in my mind were palm trees swaying in the breeze and waves lapping up on the shore of a white sandy beach.  It almost made me forget that the white sand was actually four inches of new snow and the breeze was gale force winds.  These were a great vacation, even if it was only for my taste buds.

Pineapple Sweet Rolls
Makes 24-30 rolls

2 packages (1/4 ounce each) active dry yeast 
1/2 cup warm water (110° to 115°) 
1-1/2 cups warm milk (110° to 115°) 
6 tablespoons butter, melted 
1 cup sugar 
1 teaspoon salt
 2 eggs, beaten  
6 to 6-1/2 cups all-purpose flour 
  
FILLING: 

1 tablespoon butter 
1 tablespoon all-purpose flour 
1/2 cup pineapple juice
2 tablespoons grated orange peel 
1 can (8 ounces) crushed pineapple, drained 
1/3 cup sugar 

GLAZE: 

1/2 cup confectioners' sugar  
1 tablespoon orange juice

In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, salt, eggs and 1-1/3 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough.

Turn onto a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, melt butter in a saucepan. Stir in flour until smooth; gradually add pineapple juice. Stir in remaining filling ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 15-in. x 12-in. rectangle. Spread filling evenly over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-in. rolls. Place with cut side down into two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 1 hour.

Bake at 350° for 20-25 minutes. Cool. Combine glaze ingredients; drizzle over rolls.

Source:  Adapted from Taste of Home

Secret Recipe Club: Pavlova

I am so excited for this month's edition of the Secret Recipe Club!  First, I was assigned a blog that I have drooled over for a long time, Manu's Menu.  The photography is stunning, and the recipes mouthwatering!  I especially love the regional Italian recipes.  Italy is my dream vacation. Someday, I'm going to spend 2 weeks eating fabulous Italian food and seeing the beauty and history that Italy has to offer.  But until then, I have to settle for what I can make at home, and Manu's Menu is a great resource.

I had a terrible time trying to figure out what to make this  month.  The short list ended up being very long.  I'm putting Focaccia di Recco on my Christmas Eve menu, along with my homemade ravioli, and the Apple Strudel is so rustic and looks so yummy that I'm making it as a dessert for Thanksgiving. 

So as you've probably already noticed, I chose Pavlova this month.  I was so excited to see this recipe.  It's something I've wanted to make forever, but was too intimidated.  It's also something that was on my culinary bucket list.  Notice I said "was".

Now, I'm not going to say this dessert came out perfect, because it isn't the easiest thing to get right.  I had some cracks and part of it was hollow in the center, but it was delicious and beautiful and gave me enough confidence that I'm going to make it again soon.  I'm also going to use these great tips for getting it right.

Pavlova
Serves 10

For the meringue base
 
6 egg whites, at room temperature
1 ½ cups caster sugar (I used granulated sugar)
3 tsp cornstarch
 2 tsp white vinegar
1 tsp vanilla extract

 For the topping
 
1 ½ cups heavy cream
2 tbsp sugar
Sliced fruit of you choice.  I used strawberries, bananas and kiwi.

Line a baking tray with baking paper.  Draw an 8 disc on the paper and turn it ink-side down.  Tracing an 8 inch dinner plate works great.  Set it aside.

 With an electric beater, beat the egg whites just until firm peaks form.  Then, gradually add the sugar, 1 tablespoon at a time, beating constantly, until the sugar dissolves and the mixture is thick and glossy.  Add the corn starch, vinegar and vanilla and beat for 1 minute more.  NOTE: if you over beat the egg whites, the meringue is likely to collapse and crack during baking

Spoon the meringue mixture onto the disc and shape it into a “cake” with furrows using a spatula.
Bake it in a preheated oven at 300°F for 10 minutes, then reduce the oven temperature to 230°F and bake it for 1 extra hour or until the meringue is crisp and dry.  When ready, turn the oven off, but leave the meringue in the oven with the door closed, to cool completely.

Whip the cream with the 2 tbsp of sugar until firm peaks form and spread it on the top of the pavlova.  Decorate it with the sliced fruits.

Spiced Pear Bread

I have had fresh pears coming out my ears the last few weeks!  We are talking 5+ bushels.  I have a neighbor who is a commercial fruit grower and every Tuesday they have a "farmer's market" where I can buy the seconds or slightly blemished fruit for $5 a bushel.  It's ridiculously cheap and ridiculously good fruit.  Needless to say, I've bought a lot of fruit this year.  One Hundred quarts of pears later I decided it was time to find something else to do with them.  So Google and I had a party, and this is what I found!

I kind of made this on a whim, but I'm so glad I did.  Do you see the chunks of pears in that picture?  Imagine that in nearly every bite!  It was delicious!  I made 3 different sizes of loaves, froze some and took some to the neighbors.  It was a hit with everyone who tried it!

Spiced Pear Bread

3-1/4 cups all-purpose flour 
1 cup sugar 
3 teaspoons ground cinnamon 
1 teaspoon baking soda 
1 teaspoon baking powder 
1/2 teaspoon ground cloves 
1/2 tsp. allspice
1/2 teaspoon salt 
3 eggs 
3 cans (15-1/4 ounces each) sliced pears, drained and mashed (Or 3 cups chopped fresh pears)
1/2 cup canola oil

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, pears and oil. Stir into dry ingredients just until moistened.

Pour into four 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 350° for 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.  For muffins:  pour into greased muffin tin and bake for 20-25 minutes.  For larger loaves:  Pour into greased loaf pan and bake 60 minutes or until a toothpick comes out clean.

Source:  Adapted slightly from Taste of Home

Spiced Caramel Pear Jam

Are you ready for another yummy jam recipe?  I've been canning so much that I haven't cooked much of anything except what I've canned. I really need to make a final end of canning season count of how many jars I filled.  It might make me feel sick though.  I've spent so many hours putting up and preserving the harvest.  Sometimes up to 7 hours a day.  But it is totally worth it when I can go downstairs and get delicious tasting food and know it is the best quality I can provide.

This jam is my favorite new canning recipe this year.  Part of the white sugar is replaced with brown sugar (hence the "caramel" in the title) and it adds a depth of flavor that white sugar never could.  And the spices really showcase the flavor of ripe fall pears.  It is great on toast, pancakes, rolled up in crepes or by the spoonful.

Spiced Caramel Pear Jam
Makes 3 pints or 6 half pints

4 cups chopped peeled and cored pears, about 8 pears
1 package powdered fruit pectin (I always use Sure Jell)
3 1/2 cups granulated sugar, divided
1 1/2 cups packed light brown sugar
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/2 teaspoon butter, optional

Grind or finely chop the pears (I just squished mine with my hands); measure 4 cups into a large pot.  Add the pectin to the pears and cook, stirring, over medium-high heat, until the mixture comes to a full rolling boil (One that can't be stirred away).

Stir in the sugars and spices. Add the butter, if desired, to keep foam to a minimum. Stirring constantly, again bring the mixture to a full rolling boil. Boil for exactly 1 minute longer. Remove from heat and continue stirring for 5 minutes. Skim excess foam from the mixture, if necessary.

Fill hot jars with hot fruit mixture, leaving 1/4 inch headspace. Wipe rims clean with a dampened cloth or paper towel and fit lids on tops of jars. Screw on the bands firmly. Lower the jars into the water and add more very hot or boiling water so the water is 1 to 2 inches above the jars. Bring to a boil. Cover and boil gently for 10 minutes. Remove the jars to a rack to cool completely. Do not invert.

Source:  about.com

Watermelon Jelly a.k.a. Summer in a Jar

This is one of my favorite canning recipes and the one I get the most requests for with the exception of my salsa recipe.  It has such clear gorgeous color and delicate flavor that it became an instant family favorite.

I used to always wonder where they came up with the watermelon flavor for those little hard candies I loved so much as a kid, because I never thought it tasted anything like a watermelon.  Until I made this jam.  My favorite part is that it's like eating those little hard candies spread on my toast.  I love opening a jar in the middle of winter and being taken back to the long days of summer that I love so much.  Give this a try while watermelons are still plentiful.  You'll be glad you did!

**Every once in a while I'll have a batch of this not set up.  Don't worry, it makes great pancake syrup!**

Watermelon Jelly a.k.a. Summer in a Jar
Makes 2 pints or 4 half pints

4 cups chopped up watermelon
3 1/2 cups sugar
3 Tbs. lemon juice
1 box pectin (I use Sure Jell)

Choose a nice ripe watermelon and cut it into chunks.  It doesn't have to be seedless, so don't worry about that.  Puree in a blender or food processor.

Strain out all the seeds and solids by pouring the puree through a fine mesh strainer or through cheesecloth.  Don't skip this step, or for some reason the jelly doesn't set well. 

Measure out two cups of watermelon juice and put it in a large pot.  If you don't have quite enough juice, use the water that is in the bottom of the half used melon.  Add the lemon juice and pectin to the pot.

Bring the watermelon juice to a full rolling boil (the kind that can't be stirred away) and boil for 1 minute, stirring constantly. The pectin should stir in and dissolve as the juice heats, so don't worry if it clumps at first.

Add the sugar all at once and stir well.  Bring it back to a rolling boil (the kind that can't be stirred away) and boil for 1 minute. (Be sure to follow the instructions in the pectin package.  Sure Jell boils 1 minute at this point, but other brands may require a longer boiling time.)

Remove from the heat and fill hot jars with hot jelly.  Adjust lids and rings and process in a boiling water canner for 15 minutes.  (This is for an altitude of 4,000 feet.)

Source:  Pick Your Own

Strawberry Fudge Torte

 

Looking for something simple to make, but so rich and sinful that you're guilt ridden for days?  Well, this is it.  Rich doesn't even begin to describe this dessert.  It was so sweet and fabulous.  Mine actually served closer to 15 because all you need is a tiny piece to satisfy your sweet tooth.  Between the chocolate chip cookie crust, the hot fudge filling and cream cheese topping, all I can say is "WOW"!  You've got to try this!

Strawberry Fudge Torte
Serves 12

1 (16 1/2 oz.) tube refrigerated chocolate chip cookie dough
1 (6 oz.) carton strawberry yogurt
1/2 cup spreadable strawberry cream cheese
2 tsp. lemon juice
1/8 tsp. almond extract
2 cups powdered sugar
2 cups whipped topping
1 cup hot fudge, warmed, divided
1 1/2 cups sliced strawberries
1/4 cup sliced almonds

Let the dough stand at room temperature for 5-10 minutes to soften.  Press into an ungreased 9 inch springform pan.  Bake at 350° for 18-20 minutes or until golden brown.  Cool completely.

In a small bowl, beat the yogurt, cream cheese, lemon juice and extract until smooth.  Beat in powdered sugar.  Fold in whipped topping.

Remove the sides of the springform pan and place the crust on a serving plate.  Spread 3/4 cup of fudge topping over the crust to within 1/2 inch of the edge.  top with cream cheese mixture.  Arrange strawberries on top and sprinkle with almonds.  Refrigerate for 1 hour or until set.

Drizzle with remaining fudge topping and serve immediately.

Source:  Taste of Home  

Raspberry Patch Crumb Bars

 

The weather has finally started to cool down a little bit, if you can call a cool down dropping from the mid 90's to the high 80's.  But its been enough of a drop that the raspberries have finally started to produce again.  There are some great u-pick berry farms near my home so I've been really taking advantage of it.   With all the heat, my own berry patch has been really sad.  It's been hard to keep things watered well enough to get more than a handful of berries at a time.  I hate having to pay for berries, but at $2.00 a pound, I'm not going to complain.  If you're interested in finding a u-pick farm near you, go to Pick Your Own and do a search.  It's a fun after school activity for your kiddos.  Mine love it!

These amazing bars were the first thing I made with my huge box of raspberries.  And they were fantastic!!  The berries tasted so fresh and sweet.  I ate way more than my share of these bars!  You can also use frozen berries so that's a plus if fresh aren't available or are to expensive.

Raspberry Patch Crumb Bars
Makes about 36 bars

3 cups flour
1 1/2 cups sugar, divided
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1 cup shortening
2 eggs, lightly beaten
1 tsp. almond extract
1 Tbs. cornstarch
4 cups fresh or frozen raspberries

In a large bowl, combine the flour, 1 cup of sugar, baking powder, salt and cinnamon.  cut in the shortening until the mixture resembles coarse crumbs.  Stir in eggs and extract.  Press two-thirds of the mixture into a greased 9 x 13 baking dish.

In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss.  Spoon over the crust.  Sprinkle with remaining crumb mixture.

Bake at 375° for 35-45 minutes or until bubbly and golden brown.  Cool on a wire rack.  Store in the refrigerator.

**If you are using frozen berries, do not thaw before tossing with the cornstarch mixture.**

Source:  Taste of Home

Raspberry Patch Cream Pie

What do you think of as the ultimate summer fruit?  For me it's raspberries.  Sweet and tart simultaneously, they just burst with flavor.  I've got about 150 feet of raspberry plants that have finally started producing, and we are thoroughly enjoying every last glorious little berry.

This is the first year I've had enough raspberries to actually cook with, so I've been looking for a lot of ways to use them.  So far this pie is my favorite.  Cool, creamy and refreshing, this didn't last even 5 minutes after I took it from the fridge.  Even Boey, my little 4 year old ate every bite.  In fact, I made this 2 days in a row.  It's that good!

I found this recipe (and many other delicious recipes) in my new Taste of Home Contest Winning Annual Recipes cookbook.  I don't usually buy these cookbooks brand new (I usually get them used off ebay or half.com), but this one had so many recipes that looked good that I forked out the full purchase price.  Unheard of for me, but it was worth it.  I'll be sharing more from this cookbook soon.

**Just a note, this post is not sponsored by Taste of Home.  I just happen to love the cookbooks and the variety of recipes they have.**

Raspberry Patch Cream Pie
Serves 8

CRUST:
 
 1 cup graham cracker crumbs 
1/2 cup sugar 
5 tablespoons butter, melted 

FILLING: 

1 package (8 ounces) cream cheese, softened 
1/4 cup confectioners' sugar 
2 teaspoons 2% milk 
1 teaspoon vanilla extract 

TOPPING: 

3/4 cup sugar 
3 tablespoons cornstarch 
1-1/3 cups cold water 
1/4 cup raspberry gelatin powder  
3 cups fresh raspberries

In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 9-11 minutes or until set. Cool on a wire rack.

For filling, in a small bowl, combine the cream cheese, confectioners' sugar, milk and vanilla. Carefully spread over crust.

For topping, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. Refrigerate until slightly thickened.

Arrange raspberries over filling. Spoon gelatin mixture over berries. Refrigerate until set.

Source:  Taste of Home

Broccoli, Grape and Pasta Salad

Have you ever found a recipe you love so much that you make it over and over and over?  Well this is that kind of recipe for me.  I've made it no less than 6 times in the last month.  And I doubled it every time.  I've eaten pounds and pounds of the stuff and I still love it.  When I make it my kiddos beg for it.  How many kids beg for broccoli?  It is that good!

I've taken this to a half a dozen potluck over the last couple of months and every time I come home with an empty bowl and multiple recipe requests.  I've even started taking copies of the recipe to hand out.  So remember this for your Fourth of July bbq or your next backyard weenie roast.  You won't be disappointed!

Broccoli, Grape and Pasta Salad

Serves 6-8 

1 cup slivered almonds

1/3-1/2 cup sugar

1 (16-oz.) package bow-tie pasta 

1 pound fresh broccoli  

1 cup mayonnaise  

1/3 cup sugar

1/3 cup diced red onion

1/3 cup red wine vinegar 

1 teaspoon salt

2 cups seedless red grapes, halved 

8 cooked bacon slices, crumbled  

Stir together the almonds and sugar in a skillet over medium heat.  Stir often until the sugar begins to melt, then stir constantly until the almonds are coated and the sugar is completely dissolved.  Spread on a piece of foil that has been coated with cooking spray and allow to cool.

Prepare the pasta according to the package directions. 

Meanwhile, cut the broccoli into florets.  

Whisk together the mayonnaise and the next 4 ingredients in a bowl.  Combine the broccoli, hot cooked pasta and grapes.  Stir in the mayonnaise mixture and stir to coat.  Cover and chill for 3 hours.  Stir in bacon and candied almonds just before serving. 

Source:  Adapted from Southern Living September 2011

Secret Recipe Club: Baked Bananas and Chocolate

 It's Secret Recipe Club time again!  One of my favorite days in the month!  It's when I get to snoop around an amazing blog and cook up one of their creations.  This month, I was assigned We Heart Vegan.
I have to admit, I was a little intimidated by Brittney and Julie's blog.  Being the exact opposite of vegan (I'm as carnivorous as a T-rex) I wasn't sure what to expect.  But I was pleasantly surprised!  I'd always wondered what kinds of foods vegans ate and if they could even eat anything "normal".  I was completely blown away at the variety of recipes on the blog.  Who knew you could make that many dishes without using any animal products.

I do have to say one thing about this blog.  These girls are dedicated.  I've never even considered how difficult living a vegan lifestyle can be.  But after reading this blog, I have new found respect for the time, research and dedication it takes.  We aren't just talking about cutting out meat.  That would be relatively easy, but animal products are in everything.  It takes a lot of work to learn to live and cook without them.

I chose to share two recipes.  The Baked Bananas with Chocolate I made because I've been on a bit of a banana kick lately.  I must be low on potassium or it could be that this recipe pared bananas with melted chocolate and chopped nuts.  I also added some strawberries in for good measure.  It was fabulous! 

The second recipe I made was a Pita stuffed with summer veggies, quinoa and guacamole. My hubby has diverticulitis thanks to the intestinal problems he brought home after two years in the Philippines so we always eat a high fiber diet.  He had a flare up and we spent a night in the ER last week, so we are taking the high fiber diet very seriously right now.  Not only did this fit that bill, but it tasted great!  It was so good that I made a second batch to save for lunch the next day.

**I did substitute what I had available for the vegan items.  For the  original recipes click on the links above.**

Baked Bananas and Chocolate 
 Serves 4 

3 bananas
1-2 Tbsp. flour
3 Tbsp. chocolate chips
 2 Tbsp. milk
1/2 tsp. vanilla
2 Tbsp. peanuts, processed in the food processor briefly, or chopped finely
1 Tbsp. shredded, unsweetened coconut, for garnish
1/4 cup chopped fresh strawberries

Preheat the oven to 350 F. Peel the bananas and slice off the tips; cut in half the long way, then slice each half in half to make 4 long slices.

Pour the flour onto a plate and dredge the banana pieces in it. Line a baking sheet with parchment and place the dredged banana on. Bake in the oven for 8 minutes, flip, then bake another 6 minutes.

Meanwhile, prepare the chocolate sauce. In a double boiler or in the microwave, combine the chocolate, vanilla, milk, and peanut pieces. Stir to combine.

When the bananas are done, carefully move them to a serving plate then drizzle with the chocolate sauce, garnish with the coconut flakes and strawberries and serve.

 Summer Vegetable Saute
 Serves about 4


2 medium zucchini, diced
2 tsp kosher salt
1 Tbsp olive oil
1 red or yellow onion, chopped
2 cloves garlic, minced
4 ears corn, kernels sliced off (I used frozen corn)
1 large tomato
1 Tbsp fresh basil, minced
1⁄2 to 1 cup drained and rinsed black beans, depending on how much you want.
1/4 to 1/2 cup cooked quinoa (depending on how much you want)
1 avocado, diced

To help drain the water from the zucchini, place in a colander and set over a bowl. Sprinkle with salt; toss and let stand 20 minutes.

Transfer zucchini to a kitchen towel and pat dry before cooking.

In a large skillet, heat oil over medium-high heat. Add onion and garlic and sauté 3 to 5 minutes until soft.

Add zucchini and corn. Saute 6 to 7 minutes until vegetables are almost tender.

Add diced tomato; sauté 2 to 3 minutes until softened and zucchini is tender.

Add basil and saute for 1 minute.

Add black beans and quinoa and allow everything to get heated.

Remove from heat, add the avocado and stuff inside a pita or roll up in a whole wheat tortilla.  This can be enjoyed hot, or put in the fridge and enjoyed cold later.

Secret Recipe Club: Caramel Apple Marshmallow Dip

Good morning all!  It's my favorite time again.  Yep!  Secret Recipe Club time!  It's almost like waiting for Christmas every month!  I always look forward to trying a recipe or ten from my assigned blog, seeing who had my blog and drooling over all the delicious food from everyone in the group.

This month, I was assigned Steak N Potatoes Kinda Gurl.  And just let me say, awesome blog!  There is a great variety of recipes and restaurant reviews.  But my favorite thing about Desi's blog is that there isn't anything too gourmet for my family!  Some fancy stuff, sure, but it's all the kind of food I'd make with ingredients that I always have in my cupboards.  Love it!

Now for the recipe!  I chose to make Caramel Apple Marshmallow Dip.  See, I was invited to a get together at a friend's house and I offered to bring something to help out.  She is on a diet (swim suit season is right around the corner) so she requested something "semi-healthy".  I can't tell you how glad I am the she added the "semi" in there.  Because I can't think of one healthy appetizer/dip recipe.  But since it only needed to be "semi" healthy, I  figured a dip filled with cream cheese, marshmallow cream, caramel and toffee bits would qualify since you dipped apples in it.  (Are you lovin' my logic?)  Needless to say, my friend had to start her diet over again because, lets face it, I took a dip with cream cheese, marshmallow cream, caramel and toffee bits in it.  And regardless how many apples you dip in it, there's nothing healthy about this stuff!  But there is something very sinful about it!

Don't let apples have all the fun with this dip though.  Because the strawberries will be very angry if you leave them out.  Thanks goodness I thought to include them, because they were delicious!  But lets be honest here, I'd dip celery in this stuff.  It's luscious!

Caramel Apple Marshmallow Dip
 Serves about 20


8-oz block of cream cheese, softened 

1 cup marshmallow cream 

1/3 cup caramel topping plus more for drizzling 

1 tbsp dark brown sugar 

1/2 tsp vanilla extract 

1/2 cup heath toffee bits (or however much you want to cover the dip)

2 granny smith apples, sliced 

2 honey crisp apples, sliced

Blend cream cheese and marshmallow cream in a medium mixing bowl until creamy. Add 1/3 cup caramel, dark brown sugar, and vanilla and blend until smooth. Transfer to a decorative bowl, or the center of a platter. Drizzle more caramel topping on top and sprinkle generously with toffee bits. If using bowl, place it in the center of a platter and surround with the sliced apples.

Frozen Strawberry Delight

I let this one sit out on the counter for a few minutes to soften just a bit.  It was warmer than I thought and it started to melt!  Still yummy though!

 Is there anything better than fresh strawberry ice cream?  I'm here to tell you that yes, yes there is someting better than strawberry ice cream, and it's this dessert.  It is so creamy and sweet with just a hint of tartness from the berries.  It is really light and refreshing.  

This is such an easy dessert to make.  I had a double batch put together and in the freezer in about 10 minutes.  I can't wait to eat this on a hot July day.  My little kiddos went nuts over this.  My 4 year old, Boey, was stealing it off other peoples plates when they weren't looking.  She thinks she's just hilarious!  This is going to be a summertime staple around here!

Frozen Strawberry Delight
Serves about 12 

4 cups Fresh Strawberries, Divided  
2 medium bananas, sliced
1 can (14 Oz. Size) Sweetened Condensed Milk  
¼ cups Fresh Lemon Juice  
1 tub (8 Oz. Size) Cool Whip Whipped Topping, Thawed, Divided  
12 whole Oreo Cookies Finely Chopped Or Crushed

Line an 9 x 5-inch loaf pan with foil and set aside. (Or you can use an 8×8 or 9×9 pan.)
Mash or thinly slice half of the fresh strawberries. Combine the strawberries, bananas, sweetened condensed milk, lemon juice and 2 cups of Cool Whip in a large bowl. Stir the mixture well and pour into the prepared loaf pan.
Top the strawberry mixture with the crushed cookies and press into the strawberry mixture. Cover the loaf pan with foil and freeze for 6 hours or overnight.
To serve, remove from the loaf pan, discard the foil and place the dessert, cookie crust side down, on a platter.
Top the dessert with the remaining whipped topping and sliced strawberries. Slice the loaf into 12 servings and enjoy! (Or, if using the 8×8 or 9×9 pan, cut into either 9 squares or 16 squares.)

Strawberry Syrup

I hope no one is tired of strawberry recipes, because I still have a few more to share with you.  This is a bonus recipe for the leftover strawberry juice from the Spiced Strawberry Butter I hope you've made.  This syrup is so simple and will only take about 10 minutes to make.  That's my kind of canning recipe.  Oh, and did I mention it was canned?  The syrup will be shelf stable once it's in jars and processed. If you haven't canned before, this is a great place to start.  It is completely fool proof.  The only ingredients are strawberry juice and sugar.  Boil it for one minute, pour it in jars and cook in a hot water bath.  So simple!

Now, about the strawberry juice.  If you haven't made the Spiced Strawberry Butter yet (**GASP**) there are other sources for the strawberry juice.  One of the best is from frozen strawberries.  Once you let them thaw, you're left with that beautiful strawberry juice.  Don't dump it down the sink, make syrup!  You can use this same procedure for fresh or frozen raspberries, blueberries, cherries and blackberries.

This syrup will be great on pancakes, waffles, french toast or ice cream!!

Strawberry Syrup
Makes about 5 pints


4 1/2-5 cups strawberry juice
6 3/4 cups sugar

Start with 6 1/2 cups of fresh or frozen fruit.  Crush in a large pot and bring to a boil.  Reduce heat to a simmer and cook 10 minutes or until the fruit is soft.  Strain the hot fruit through a colander and allow to cool.  Strain the juice through a fine mesh sieve or double layer of cheese cloth.

Combine the 5 cups of juice with the sugar in a large pot.  Bring to a boil.  Stirring constantly, boil 1 minute.  Remove from the heat, skim off the foam and pack into pint jars, leaving a 1/2 inch headspace.  Adjust the lids and rings and process according to the chart below.

Table 1. Recommended process time for Berry Syrup in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Half-pints or Pints	10 min	15	20
*After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.

Source:  University of Florida Agricultural Extension