Wednesday, June 13, 2012
Drying Herbs
Monday, June 11, 2012
Fruit Cream Cheese Coffee Cake
I found this recipe in a library book many years ago. I remembered it and sadly couldn't find my original hand written copy, but gotta love the internet...I googled the official name of the recipe and found it! It's really named Raspberry Cream Cheese Coffee Cake, but I have tried different jams...it works great!
Raspberry Cream Cheese Coffee Cake
2 ¼ c. flour
¾ c. sugar
¾ c. cold
butter
½ tsp. baking
powder
½ tsp. baking
soda
½ tsp. salt
¾ c. sour
cream
1 egg beaten
1 ½. tsp.
almond extract
FILLING
1 8 oz cream
cheese
½ c. sugar
1 egg
½ c. raspberry
jam Here I have tried Strawberry and Peach
cherry. They were gobbled up the same as Raspberry jam.
cherry. They were gobbled up the same as Raspberry jam.
½ c. almonds
In a large
mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly.
Remove 1 cup and set aside. To the remaining crumbs, add baking powder, baking
soda and salt. Add the sour cream, egg and almond extract; mix well. Spread in
the bottom and 2 in. up the sides of a greased 9-in. spring form pan. For the
filling, in a small bowl, beat cream cheese, sugar and egg in a small bowl
until blended. Pour over batter; spoon raspberry jam on top. Sprinkle with
almonds and reserved crumbs. Bake at 350 degrees F for 55-60 minutes. Let stand
for 15 minutes. Carefully run a knife around the edge of pan to loosen; remove
sides from pan.
Recently served at Grandma's Brunch
Monday, May 7, 2012
Yummy Vanilla Granola
I sure hope this is healthy eating, I love it! I am trying different recipes. All of them yummy but this is the best.
• Nonstick vegetable oil spray
• 4 cups old-fashioned oats
• 1 cup sliced almonds
• 1/2 cup (packed) golden brown sugar
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/3 cup vegetable oil
• 1/4 cup honey
• 2 tablespoons sugar
• 4 teaspoons vanilla extract
Position rack in middle of oven and preheat to 300°F. Lightly spray large baking sheet with nonstick spray. Mix next 5 ingredients in large bowl. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. (I forget to add tha vanilla !!!. I stir it in, but stirring it in after seemed to work.) Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.
I like adding more stuff to things- craisins, different nuts, coconut etc. This was great just like this!
Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to rack; cool granola completely. (Can be made 2 weeks ahead. Store in airtight container at room temperature.)
• Nonstick vegetable oil spray
• 4 cups old-fashioned oats
• 1 cup sliced almonds
• 1/2 cup (packed) golden brown sugar
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/3 cup vegetable oil
• 1/4 cup honey
• 2 tablespoons sugar
• 4 teaspoons vanilla extract
Position rack in middle of oven and preheat to 300°F. Lightly spray large baking sheet with nonstick spray. Mix next 5 ingredients in large bowl. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. (I forget to add tha vanilla !!!. I stir it in, but stirring it in after seemed to work.) Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.
I like adding more stuff to things- craisins, different nuts, coconut etc. This was great just like this!
Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to rack; cool granola completely. (Can be made 2 weeks ahead. Store in airtight container at room temperature.)
Monday, March 5, 2012
Vegetable Juice Cocktail
So I must be really worried about losing this recipe, because I am adding it now. (It's 2:00
AM, but I am not feeling well and my face hurts) See the previous post to figure out what I am doing.
2/3 bushel tomatoes
6 medium onions
2 stalks celery
2 large green peppers
20 sprigs parsley (not bunches...I go really light on this)
5 bay leaves
1/2 c. Salt
1 c. Sugar
1 tsp. Black Pepper
Wash and chop vegetables. Place all ingredients in a large kettle and cook until veggies are tender. Juice (Foley Food Mill) Process 15 minutes. 12 Qts. I don't remember which library book I found this in years ago. I usually add some lemon juice to each quart for safety precautions. This makes a fabulous soup base. We have added sausage, pasta, frozen meatballs and tortellini or ravioli for a great dinner. Go ahead and comment about my strange sleep habits tonight. I keep working on the new QR codes for the library when I fall asleep so I guess I will dream during work tomorrow.Haha.
AM, but I am not feeling well and my face hurts) See the previous post to figure out what I am doing.
2/3 bushel tomatoes
6 medium onions
2 stalks celery
2 large green peppers
20 sprigs parsley (not bunches...I go really light on this)
5 bay leaves
1/2 c. Salt
1 c. Sugar
1 tsp. Black Pepper
Wash and chop vegetables. Place all ingredients in a large kettle and cook until veggies are tender. Juice (Foley Food Mill) Process 15 minutes. 12 Qts. I don't remember which library book I found this in years ago. I usually add some lemon juice to each quart for safety precautions. This makes a fabulous soup base. We have added sausage, pasta, frozen meatballs and tortellini or ravioli for a great dinner. Go ahead and comment about my strange sleep habits tonight. I keep working on the new QR codes for the library when I fall asleep so I guess I will dream during work tomorrow.Haha.
It's Uncanny
I am getting this strange urge to return to home preserved foods. We have been enjoying the 'fruits' of our labors this past winter. I am setting higher goals for the coming year.
Some of the foods I plan to 'put up' include:
more tomatoes
more marinara
much more salsa
vegetable soup
vegetable juice
mushrooms
freezer tomato sauce
peaches
pears
grape juice
frozen corn
pumpkin chunks and frozen pureed pumpkin
....the list goes on from there.
I have discovered some great recipes. I am fearful of losing them and therefore am putting them on this blog as a back up to the myriad of folders with yellowed worn loose papers that I cherish.
In fact, I was grateful to have relocated this Freezer tomato sauce recipe that we enjoyed this past winter. Please note that it isn't really 'saucy' but when I added this instead of the store bought canned variety, it was delicious.
I found it in the little magazine insert in the Clipper last fall.
I will give it as it was in the paper with side notes of what I actually did in italics.(As usual)
Theresa's Freezer Tomato Sauce
16 large ripe but firm heirloom tomatoes. I used our good old Better Boys from the garden
1/2 c torn fresh basil leaves (From the garden again)
6-8 cloves garlic thickly sliced
2 TB white balsamic or red wine vinegar
1 TB sea salt
Ground black pepper
Preheat oven to 350*. Cover a baking sheet with parchment paper. Cut an X in the bottom of each tomato and place on the parchment X side up. Bake 20 to 30 minutes until the skin starts to pull away at the X. Remove from oven and let tomatoes cool. When cool enough to handle peel skin away from meat using a sharp knife. Work over a large non reactive bowl to catch juices. Coarsely chop tomatoes in bowl with knife, scissors or tear with hands. Add basil,garlic, vinegar, salt and pepper. Put into freezer containers. Freeze for up to 6 months. I used BALL plastic cup things. They worked great. They suggest glass bottles or bags also. I used a cup of this last week and it was still good. It has been slightly over 6 months.....I will still use it for the next little while. This makes about 12 cups depending on the size of the tomatoes.
The following recipe comes for a good friend L. R.
Thanks L! It is great. We have used it for spaghetti sauce, lasagna sauce and pizza sauce. It is also great to dip bread in!
Marinara Sauce
I am recording it the way she makes it.
50 c. blended tomatoes (1 bushel) She also gave me a smaller version, but we will need this much of the recipe!
1 #10 (11oz) can tomato paste
3 c. dried onions
15 Bay leaves
1 1/2 TB garlic powder
1 C Oregano leaves
2 TB. Fennel
1 c.Basil leaves
3/4 c. Salt
1 1/2 T. Pepper
1 1/2 c. Oil
1 c. Sugar
Simmer until it reduces to desired thickness. Add 1/2 tsp. lemon juice to each pint or 1 tsp. per quart. Process 35 minutes.
I hope to add my vegetable juice in a near future post.
Hurray for self sufficiency.
Some of the foods I plan to 'put up' include:
more tomatoes
more marinara
much more salsa
vegetable soup
vegetable juice
mushrooms
freezer tomato sauce
peaches
pears
grape juice
frozen corn
pumpkin chunks and frozen pureed pumpkin
....the list goes on from there.
I have discovered some great recipes. I am fearful of losing them and therefore am putting them on this blog as a back up to the myriad of folders with yellowed worn loose papers that I cherish.
In fact, I was grateful to have relocated this Freezer tomato sauce recipe that we enjoyed this past winter. Please note that it isn't really 'saucy' but when I added this instead of the store bought canned variety, it was delicious.
I found it in the little magazine insert in the Clipper last fall.
I will give it as it was in the paper with side notes of what I actually did in italics.(As usual)
Theresa's Freezer Tomato Sauce
16 large ripe but firm heirloom tomatoes. I used our good old Better Boys from the garden
1/2 c torn fresh basil leaves (From the garden again)
6-8 cloves garlic thickly sliced
2 TB white balsamic or red wine vinegar
1 TB sea salt
Ground black pepper
Preheat oven to 350*. Cover a baking sheet with parchment paper. Cut an X in the bottom of each tomato and place on the parchment X side up. Bake 20 to 30 minutes until the skin starts to pull away at the X. Remove from oven and let tomatoes cool. When cool enough to handle peel skin away from meat using a sharp knife. Work over a large non reactive bowl to catch juices. Coarsely chop tomatoes in bowl with knife, scissors or tear with hands. Add basil,garlic, vinegar, salt and pepper. Put into freezer containers. Freeze for up to 6 months. I used BALL plastic cup things. They worked great. They suggest glass bottles or bags also. I used a cup of this last week and it was still good. It has been slightly over 6 months.....I will still use it for the next little while. This makes about 12 cups depending on the size of the tomatoes.
The following recipe comes for a good friend L. R.
Thanks L! It is great. We have used it for spaghetti sauce, lasagna sauce and pizza sauce. It is also great to dip bread in!
Marinara Sauce
I am recording it the way she makes it.
50 c. blended tomatoes (1 bushel) She also gave me a smaller version, but we will need this much of the recipe!
1 #10 (11oz) can tomato paste
3 c. dried onions
15 Bay leaves
1 1/2 TB garlic powder
1 C Oregano leaves
2 TB. Fennel
1 c.Basil leaves
3/4 c. Salt
1 1/2 T. Pepper
1 1/2 c. Oil
1 c. Sugar
Simmer until it reduces to desired thickness. Add 1/2 tsp. lemon juice to each pint or 1 tsp. per quart. Process 35 minutes.
I hope to add my vegetable juice in a near future post.
Hurray for self sufficiency.
Saturday, March 3, 2012
Crasie Cookies
Yummy oatmeal cookies with chunks of white chocolate and craisins. Wow!
1 c. shortening
1 c. white sugar
1 c brown sugar
2 eggs
2 tsp. vanilla
2 TB milk
2 c. flour
1 tsp. baking powder
1 tsp baking soda
1 tsp salt
2 C. oatmeal
1 pkg. dried cranberries
Chunked up almond bark or white chocolate chips (Hey, I don't measure...about half a pkg of almond bark)
Cream shortening and sugars. Add eggs, vanilla and milk. Mix well. Combine dry ingredients. Add and mix well. Add oatmeal. (of course it isn't one of the dry ingredients!)
Stir in the goodies and bake at 350* for 10 Minutes. I make the chocolate chunks by chopping up the almond bark. I then add all the shavings. Tiny pieces and especially the larger chunks...a little biggger than a large chocolate chip. These are great in large form. (Instead of the cookie scoop we use a small ice cream scoop.)
1 c. shortening
1 c. white sugar
1 c brown sugar
2 eggs
2 tsp. vanilla
2 TB milk
2 c. flour
1 tsp. baking powder
1 tsp baking soda
1 tsp salt
2 C. oatmeal
1 pkg. dried cranberries
Chunked up almond bark or white chocolate chips (Hey, I don't measure...about half a pkg of almond bark)
Cream shortening and sugars. Add eggs, vanilla and milk. Mix well. Combine dry ingredients. Add and mix well. Add oatmeal. (of course it isn't one of the dry ingredients!)
Stir in the goodies and bake at 350* for 10 Minutes. I make the chocolate chunks by chopping up the almond bark. I then add all the shavings. Tiny pieces and especially the larger chunks...a little biggger than a large chocolate chip. These are great in large form. (Instead of the cookie scoop we use a small ice cream scoop.)
Tuesday, February 28, 2012
Philly Cheese Steak Casserole
Carter and I made this for dinner. It was very good and healthy! Around 260 calories per serving.
1 pkg. wide egg noodles- cook and drain.
Steak cut into strips (We just cut a roast into strips.)
1 large onion chopped
1 green pepper chopped.
Brown steak sprinkled with black pepper for about 4 minutes. (No fat. We sprayed the fry pan.) Add onion and green pepper (it could actually be any color sweet pepper.)
Put into a 'sprayed' pan.
Combine 1 can beef broth (I used boullion) and 1/4 c. flour in a bowl. Whisk together well. Heat in fry pan until thickened. Stir in 3/4 c. fat free half and half.
Add noodles with meat and pour sauce over all. Stir to mix. (I also added fresh sliced mushrooms to this- Yummy! I would slightly saute' them next time.)
Bake 350* for 40 minutes. Covered.
Uncover and sprinkle with low fat mozzerella cheese. Bake uncovered 10 minutes more.
I actually made a little more sauce than they called for because I was using more meat and used a bigger pan to feed the family. We found it needed a little salt at serving time. Kenny poured Ranch dressing on his and loved it.
1 pkg. wide egg noodles- cook and drain.
Steak cut into strips (We just cut a roast into strips.)
1 large onion chopped
1 green pepper chopped.
Brown steak sprinkled with black pepper for about 4 minutes. (No fat. We sprayed the fry pan.) Add onion and green pepper (it could actually be any color sweet pepper.)
Put into a 'sprayed' pan.
Combine 1 can beef broth (I used boullion) and 1/4 c. flour in a bowl. Whisk together well. Heat in fry pan until thickened. Stir in 3/4 c. fat free half and half.
Add noodles with meat and pour sauce over all. Stir to mix. (I also added fresh sliced mushrooms to this- Yummy! I would slightly saute' them next time.)
Bake 350* for 40 minutes. Covered.
Uncover and sprinkle with low fat mozzerella cheese. Bake uncovered 10 minutes more.
I actually made a little more sauce than they called for because I was using more meat and used a bigger pan to feed the family. We found it needed a little salt at serving time. Kenny poured Ranch dressing on his and loved it.
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