Thursday, December 24, 2015

Cherry Crumb Pie

I would hate to lose this crumb topping recipe. Here is the entire recipe, though I use just canned cherries.  Credit: Dish 'n That


Cherry Crumb-Top Pie

For the bottom crust:
  • Use your favorite pastry recipe or click here for mine.
For the filling:
  1. 4 cups fresh pitted cherries
  2. 2 tablespoons quick-cooking tapioca, dissolved in a few tablespoons of cranberry or orange juice
  3. 3/4-1 cup of sugar, depending on how sweet the cherries are
  4. 1/2 teaspoon almond extract
  5. pinch of salt
  6. dash of cinnamon
For the crumb topping:
  1. 1/2 cup all-purpose flour
  2. 1/4 cup quick rolled oats
  3. dash of cinnamon
  4. 1/4 cup sugar
  5. 1/4 cup unsalted butter (or substitute Earth Balance), chilled
  • Mix the cherries in a large bowl with all the other ingredients; let set for about 14 minutes while you prepare the pastry and topping.
  • Roll out the bottom crust and lay it in a 9-inch pie plate. Crimp the edges.
  • For the crumb topping, mix the flour, oats, sugar and cinnamon. Cut in the butter and work the mixture with a pastry blender, or your fingers, until it resembles large coarse crumbs; set aside.
  • Pour the filling into the pastry-lined pie plate. Sprinkle the crumb mixture on top.
  • Cover the edges of the pastry with foil guards or make your own with aluminum foil. Put the pie plate on a large baking sheet to prevent if from bubbling over. Bake the pie in a preheated 450-degree oven for about 15 minutes. Lower the heat to 350 degrees and cook another 15 minutes; remove the foil covers; cook another 15 minutes or until bubbly and browned.
Let cool on a rack (or on a window sill with the window open and curtains flowing in the breeze; get the picture?!) before slicing and serve with a dollop of whipped cream or good vanilla ice cream.

Tuesday, September 1, 2015

Irresistable Brownies...Miami

I came across this recipe during my co-ed years. And really never made it after I was married. Evan wanted Brownie Sundaes after our Sabbath Dinner..when he turned 12 and Granny and Paper and Niko came for the big day.  I didn't want to make those weak box brand brownies...and found this recipe amongst my papers.  It was SO good..why on earth do I bother with those other packages??


3/4 c. butter
2 c. sugar
1 1/2 c. flour
1/2 c. cocoa
1/2 t. bakig powder
1/4 t. salt
4 eggs
2 t. vanilla
2 c. semi sweet chocolate chips
1/2 c. chopped nuts (opt...and I do opt out.)

Oven: 350 degress.

Melt butter, add sugar, flour, cocoa, baking powder, salt, eggs, vanilla. Stir with a spoon till smooth. Stir in 1 1/2 c of chips (and nuts). Spread in 9 x 13 pan. Sprinkle with remaining 1/2 c. chips. Bake 30-35 minutes till set. Cool on wire rack.


There...saved for all posterirty!!

Wednesday, July 15, 2015

Cheese Tortellini in Tomato Spinach Sauce

Make this tonight...been in a dinner slump. So glad I had all the ingredients...although I substituted the fresh spinach with frozen. Just microwaved it a bit. Mine did not turn out as red. Perhaps I needed to simmer the tomatoes to break them down more. We'll definitely have this again! yum!


Cheese Tortellini in Tomato Spinach Sauce Recipe
Recipe type: main dish
Cuisine: Italian
Cook time:  
Total time:  
Serves: 6-8 servings
 
Ingredients
  • 1 (16 ounce) package frozen cheese tortellini
  • 1 (14.5 ounce) can diced tomatoes
  • 1-2 cups chopped fresh spinach
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoons dried basil
  • ½ teaspoon Italian seasoning
  • ¼ cup chopped onion
  • 2 teaspoon minced garlic
  • 2 tablespoons all-purpose flour
  • 1½ cup milk
  • ¼ cup grated Parmesan cheese
  • ¼ cup grated Mozzarella cheese
Instructions
  1. Bring a large pot of water to a boil. Add the tortellini, and cook according to package directions. Drain tortellini but do not rinse.
  2. Meanwhile, combine the tomatoes, spinach, and spices in a large saucepan over medium heat. Cook and stir until the sauce begins to bubble.
  3. In a small saucepan, whisk together the flour, milk, and Parmesan cheese. Cook on low heat, stirring, until the mixture starts to thicken.
  4. Add both the tomato spinach sauce and the milk sauce to the tortellini in a casserole dish. Stir to coat, and then top with grated Mozzarella cheese. Bake at 375 degrees for 15 minutes.
  5. Dig in!
Found here:  http://betterinbulk.net/2012/10/cheese-tortellini-in-tomato-spinach-sauce.html

Friday, July 10, 2015

Banana Bread

Horrors! I went to make some banana bread with very ripe fruit only to discover that my bread cookbook is GONE!  Gulp! Luckily most of my recipes are from Baker Susan Hatch, aka Mom. But I still have a few of my own...which are now, gone.  This is the only Banana Bread recipe that I like and I found it in an ancient cookbook when I was in college. Probably one that my grandmother gave to me when I moved into my first darling apartment.

Banana Bread

Sift togethter:
2 2/3 c flour
3 t baking powder
1 t salt
1/4 t baking soda

Cream:
1/2 c. butter
1 c sugar

Then add 3 eggs, one at a time. Beat well.

Smash 2 med. bananas.

Mix flour mixture with cream mixture, alternately with bananas.  Pour into greased and floured loaf pan.  Bake 325 degrees for 1 hour and 20 minutes.


Friday, April 10, 2015

Beverly Nye's Caramel Corn

None better.  Beverly was our ward/stake RS president back in the day.

Caramel Popcorn
makes 6 quarts
from A Family Raised on Sunshine by Beverly Nye
6 quarts of popped popcorn, unpopped seeds removed
2 sticks of margarine
2 C brown sugar
1/2 C corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
1.  In a medium saucepan, melt together the margarine, sugar, syrup and salt.  Bring it to a full boil and then remove from heat.  Mix in the soda and the vanilla.
2.  Pour caramel over the top of the popcorn and mix thoroughly until popcorn is evenly coated with caramel mixture.
3.  Bake at 250 degrees for one hour, stirring every 15 minutes.  Allow corn to cool completely before packaging.


Monday, March 2, 2015

No-Knead French Bread



1/2 cup warm water
2-1/2 t. sugar
2 pkgs dry yeast
1 cup boiling water
2 T. sugar
2 T butter
2 t. salt
1 cup cold water
6-7 c. all purpose flour
1 egg, beaten
2 T milk
poppy seeds or sesame seeds

Combine warm water, sugar and yeast.  Let stand 5 minutes til frothy

Combine boiling water, 2 T sugar, butter and salt and stir til butter melts.  Add cold water; cool too lukewarm.

Add 2.5 cups flour.  Beat at med speed til blended. Gradually stir in enough remaining flour to make a soft dough.

let dough stand for 10 minutes, gently stir for a few minutes.  Repeat gentle stirring every 10 minutes for the next 40 minutes.

Turn dough onto a lightly floured surface; divide into 3 equal portions.   Roll each portion into a 13x8" rectangle.  Roll up jelly roll fashion.  Pinch ends and seam to seal.

Place each loaf seam side down on a separate greased baking sheet. Cover and let rise in warm place for 40 minutes or untl doubled.

Make diagonal slits about 1/4" deep down the length of the loaves.

Combine egg and milk, beating til blended.  brush gently over loaves after rising.  sprinkle each loaf with seeds.

Bake at 400 for 20-25 minutes or until loaves sound hollow when tapped.

Saturday, February 28, 2015

Apple Crisp ala Microwave

Apple Crisp ala Microwave
6 cups peeled, cored and sliced cooking apples
1 T lemon juice, optional

Topping
6 T butter
¾ cups packed brown sugar
¾ cups quick-cooking oats
½ cup flour
1 t cinnamon

6 servings

Place apples in an 8” glass baking dish.  Sprinkle with lemon juice. 

Melt butter in small mixing bowl at High power 1-1 ½ minutes.
Stir in remaining ingredients into the butter until crumbly.  Sprinkle over apples evenly; press down lightly.  Microwave at High  8 minutes.  Rotate dish ½ turn (if your microwave doesn’t have a turntable).  Microwave another 6-8 minutes til apples are tender. 

Serve warm, cold, plain or topped with whipped cream or ice cream.


My kids always doubled the topping.  It will sometimes bubble over onto the microwave plate.  Just pick it up and plop it back onto the crisp…just be careful because it is hot.

Friday, January 2, 2015

Herb and Garlic Roast Pork

Marissa and Hank and boys came by for dinner January 1.  Learned that for Marissa all New Year Days were ruined by the meal because of the saurkraut and pork my mom used to make.  This year, she enjoyed my pork (or at least said so) and I did not make her eat my kraut...which is actually Rita Kistner's recipe which is amazing, btw.  But truly the roast was great.

Herb and Garlic Roast Pork Loin with Honey Mustard Sauce
Ingredients
1 1/2 pounds boneless pork loin
Kosher salt and freshly ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary
1 clove garlic, minced
1 cup panko (Japanese breadcrumbs)
1/3 cup plus 2 tablespoons Dijon mustard
2 whole heads garlic
3 tablespoons honey

Directions
1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.

2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.

3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.

4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce.

Calories: 367

Total Fat: 19 grams

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/herb-and-garlic-roast-pork-loin-with-honey-mustard-sauce-recipe.html?oc=linkback

Black Bean, Pomegranate and Avacado Salad or Dip

AMAZING!  Daphne's daughter made this New Years Eve...we had it New Years Day and will have it again on Sunday

Black Bean, Pomegranate, and Avocado Salsa Recipe on twopeasandtheirpod.com Love this festive salsa!
1 15 oz can black beans, rinsed and drained
2 cups pomegranate arils
1 small jalapeño, minced, seeds removed
1/4 cup red onion, chopped
1/4 cup cilantro, chopped
1 large avocado, diced
2 tablespoons fresh lime juice
Salt and freshly ground black pepper, to taste
Tortilla chips, for serving

directions:

1. In a medium bowl, combine black beans, pomegranate arils, jalapeño, onion, cilantro, avocado, lime juice, salt, and pepper. Gently stir. Serve with tortilla chips.
Note-This salsa is best the day is made.