Tag Archives: Food

When life hands you lemons…

lemoncranberry

Betty Crocker Cranberry Poundcake

All credit for the picture goes to the above link!

Ok so it’s been crazy….and I mean crazy! My father died December 18, 2016 and well let’s just say there is lots of legal stuffs to do, cops and more. Shaking my head….good thing dad was like me and I have enough coffee to hopefully get thru this.

So it’s like the old saying when life gives you lemon’s you make….Baked goodies! It’s too cold right now here in North Carolina to make lemonade. So I made 2 loaves of lemon blueberry strudel bread for my oh so lovely neighbors. I guess it shocked them that I knew how to bake, well that is to say the least of all the recent shocks around here. So today is cold and too bad outside so to try something new I whipped up a lemon cranberry pound cake.

I got the recipe off of pinterest my oh favorite addictive site on the web. I saw the recipe, had to make the recipe and now awaiting to see if I conquered said recipe. Lucky lucky me I’ve had more pinterest wins than fails. One must take inconsideration before baking crazy exotic gourmet goodies the comfortablity one has in the kitchen.  Me the kitchen is the heart and soul of a home.

I will post some different recipes using lemon. Not the one’s that everyone knows, ya know lemon meringue and curd and lemon poppy. Lemon’s are cheap, easy to work with and delightfully compliment many different types of other fruits. Especially berries.

So without further going and witnessing for the delightful lemon…I present new recipes to try!

Lemon Raspberry French Toast

Tiny Potatoes with Lemon

Lemon Creme Brulee

Lemon Berry Cheesecakes

Lemon Blueberry Streusel Bread

Lemon Cranberry Pound Cake

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Non Grain Flours

glutenfree flous

This picture belongs to glutenfreerecipebox.com

Ahh the mass confusion using gluten free flours for paleo/gluten free/ whole foods and more recipes. So many choices and which to use for what can drive one crazy. Then add in converting regular recipes to use these said flours is enough to…well it’s enough!

Ok so now for the conversions….

Bob’s red Mill has come up with this chart it may help. You can check it out here (http://www.bobsredmill.com/media/pdf/Alternative_Flours.pdf)

In gluten-free baking the golden rule is 1 cup of all-purpose bleached white flour = 120 grams. Since most baked goods recipes in America were developed with gluten flour just use 120 grams of your gluten-free flour blend in place of the AP.

In general, you want to use a ratio of  2/3 heavy/medium flours and 1/3 starch/light flours for the best texture.  If you prefer a  ‘white’ flour replacement, switch that ratio!

A very rough estimate is about 1 1/4 cup gluten free flours to 1 cup all-purpose wheat flour.  The addition of about 1/2 teaspoon gum of choice is usually called for for ideal texture.  However, many recipes with additional binding ingredients (chia meal, flax meal, banana, applesauce) does not need the addition

If you want to sub gluten free flours for other ones you prefer, sub a light for light, medium for a medium, a heavy for a heavy (refer to list below for flour ‘weights’).

Here is a good link to a site that not only tells you about flour subs but even gives you recipes to make your own blends! http://www.glutenfreeandmore.com/resources/food-allergy-substitutions.html

Here is a baking chart for converting recipes! http://www.gygi.com/blog/blog/2012/07/20/gluten-free-baking-the-conversion-chart/

Hopefully these links will help you on your journey to healthy eating and converting recipes to which ever grain free diet or lifestyle that you are doing.

PUMPKIN CHEESECAKE

pumpkin2

Every year I make this cheesecake and everyone loves it! It’s the perfect mix between pumpkin and cheesecake. I got my recipe from my Treasury of TOP Secret Recipes. I love making this cheesecake despite the crack that always happens. I really could care less about this I care more for the ohh’s and ahh’s I get from it when people try it.

PUMPKIN CHEESECAKE

1 1/2 cup graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3 80z. pkg. of 1/3 less fat cream cheese, softened
1 tsp. vanilla
1 cup pumpkin puree
3 eggs
1 tsp. pumpkin pie spice

Preheat oven to 350. Make the crust by combining the first 3 ingredients, stirring well enough to coat all the crumbs with butter. Press the crumbs onto the bottom of a spring-form pan. Bake the crust for 5 min. 

In a large bowl combine the cream cheese, sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs and pumpkin pie spice and continue to beat until smooth and creamy. Pour batter into the pan. Bake for 60-70 min. The top will be a bit darker at this point. Remove from the oven and allow the cake to cool. When the cake has come to room temp. place in the fridge. Serve with whipped topping or some other kind of topping.

Breakfast Apple Pie

apple

 

Gooseberry Patch CookBook: Farmer’s Market
Page: 26

1 egg, beaten   1/4 cup oil  1 cup milk  11/2 cup bisquick mix or baking mix1/2 cup + 2 Tbsp. sugar  2 apples cored, peeled and cut into wedges 1/2 tsp. cinnamon 1/4 tsp. nutmeg 2 Tbsp. butter ( I omitted this out)
Garnish: Whipped cream or vanilla icecream

1. Beat together the first 4 ingredients and the 1/2 cup sugar. Beat well.
2. Pour into a greased 9′ pie pan/plate.
3. Arrange apples over batter; sprinkle with remaining sugar, cinnamon, and nut meg.
4. Dot with butter. Bake at 375 degrees for 30 min. or until apples are tender….I would bake till it tests done.
5. Serve warm with whipped cream or vanilla icecream

No Bake Cookies aka Preacher Cookies

No-Bake-Cookies

 

This is a new family tradition ever since I made them the first time in North Carolina. My Granny and me call them preacher cookies, but most everyone knows them as no bakes. Everything is done on the stove and then you use your fridge that easy.

Ingredients:

2 C. sugar

  1/2 C. milk 

1/4 C. butter

3 Tbsp. baking cocoa powder
3 C. quick cooking oats 

1 tsp vanilla 

1 C. peanut butter creamy/crunchy your choice (Sunbutter if your allergic to PB)

Directions:

Mix the first 3 ingredients in a large saucepan and boil for no more than a 1 min. Remove from heat and stir in remaining ingredients. If it seems a little soupy add more oats. Stir till everything is well combined.

On wax paper drop cookie mix by Tablespoon full. Once done then place in the fridge overnight to set the cookie up. If you need to set them quick you can also put them in the freezer for about 30 min, then transfer to airtight container and store in the fridge until time you serve them.

 

Mock Keebler Soft Batch Chocolate Chip Cookies

chocolate-chip-cookies-480

 

I got this recipe from the food guy that lets you made brand named recipes at home. I have to admit that these are better than the store bought ones and it makes more of them too! My DS can’t seem to get enough this cookie. The trick to keeping them super moist is the molasses…shhhh

Ingredients:

1 lb. of butter ( 4 sticks of butter), softened

2 eggs

2 Tbsp. molassess

2 tsp. vanilla

1/3 C. water

1 1/2 C. sugar

1 1/2 C. brown sugar ( I use light) packed

1 tsp. baking powder
1 1/2 tsp. baking soda 

1 tsp. salt 

5 C. flour 

2 pkgs. of chocolate chips or chunks

Directions:

1. Preheat oven 375 degrees
2. Cream butter, eggs, molasses, vanilla, and water in med. size bowl.
3. In large bowl sift together sugars, baking powder, baking soda, salt and flour.
4. Combine wet mix with dry mix. Add Chocolate chips.
5. Shape dough into 1-in. balls and place them 1-in. apart on a greased baking sheet. I use a small cookie scoop so all my cookies are the same size.
6. Bake 8 min or until light brown around the edges. I let mine sit on the pan for 5 min to cool a bit before removing to cool completely.

Sugar cookies…my Granny’s recipe

cookies

 

Every year I make sugar cookies and seem to misplace the recipe. I called my granny and got this recipe. It’s been enjoyed for years in my life. I am so glad that I can pass the cookie tradition down to my son who loves to help me cook and bake. Now if I can get him over that he can’t eat dough or when they come right out the oven we will be great!
3/4 C. shortening or 6 Tbsp. of shortening and 6 Tbsp. butter soft (I do the half & half)
1 C. sugar  
2 eggs 
1 tsp. vanilla
2 1/2 C. all purpose flour
1 tsp. baking powder
1 tsp.salt
Combine the first 4 ingredients in a blender until well combined. Pour remaining ingredients into the wet mixture and mix till a ball of dough forms….about 5 mins or so. This is done quicker if you have a stand mixer. Chill the dough for an hour.
Heat the oven to 325 degrees. Roll dough out to desired thickness and cut out shapes. If the cutter seem to stick place in a little flour first then cut. Place on ungreased baking sheet and bake no more than 8 min.
Note: These will look like they are not done but trust me they are. When you bake them this way they are still nice and moist.

Mini Fruit Pies

minicherrypie

 

OK I have to say I just love, love, love World Market. I had gotten a coupon for 10$ worth the merchandise FREE!!!! So I have been looking for other things in World Market and saw this mini pie mold…and well kept trying to justify the cost of buying it…thanks so much for my coupon I got it free! 

So I made these and super yummy cherries…now the draw back is this my DS only wanted the crust and well I loved these hand held babies! I doubled the pie crust recipe which I suggest you do as well. I think I got about 8 mini pies with the mold and there were only 2 left in the whole house the night I made them. Bonus if you have a toaster oven USE it instead of the big oven. It will take a little longer but sooo worth it and you don’t heat the whole up either!

Makes 4 pies, each serving 1-2 people 

4 cups berries or cherries
2/3 cup sugar
 1/4 cup minute tapioca
 1/2 teaspoon cinnamon
A pinch of salt
Zest of a lemon 
4-6 tablespoons lemon juice, depending on how tart your berries are. 
2 tablespoons butter 
1 recipe of pie crust doubled 
1 beaten egg
 Directions
  1. Make the pie dough. It can be made up to a full day in advance, or it can be frozen.
  2. Preheat your oven to 400 degrees.
  3. Mix the berries, tapioca, sugar, lemon zest, cinnamon, salt and lemon juice together in a bowl. Crush the berries a little to bring out some more juice. Let this stand for 15 minutes.
  4. Butter or otherwise grease four 4-inch ramekins, and fill them with the berries. Mound them a little in the center, as they will cook down a bit.
  5. Cut the butter into little pieces and dot the top of the berries with them.
  6. Roll out your pie dough to less than 1/4 inch; 1/8 inch is better. Put a ramekin down on a corner of the dough and cut a circle of dough that is a little larger than the ramekin.
  7. Slice an “X” in the middle of the circle and place the dough on top of the ramekin. Crimp the edges around the rim. Repeat for the other ramekins.
  8. Paint the tops of the pies with the beaten egg.
  9. Bake at 400 degrees for 20 minutes. Check the pies and turn the heat down to 350 degrees. Ovens tend to have hot spots, so you might need to rearrange your mini pies so they bake evenly.
  10. Remove the pies when the tops are golden brown, about 10-15 more minutes. Let them rest on a rack to cool, then let them set overnight in the fridge to set up properly.
  11. If you have pie mold follow those directions. This is for making the pies with out the mold!

Pumpkin Cinnamon Strudel Muffins

pumpkin

 

So I had leftover pumpkin puree and needed something to do with it. This is the idea I came up with after doing a google/pinterest search. They are super moist and super yummy as well. I will say this, this recipe is not good for the jumbo muffins at all. Unless you want to bake them for an hour (which they were still moist) you could try it.

 

For the Muffins:
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tsp pumpkin pie spice
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin puree
2 large eggs or egg beaters
1 teaspoon vanilla extract
For the Brown Sugar Cinnamon Filling:
1 cup light brown sugar
1/2 teaspoon cinnamon
For the Streusel Topping:
1 1/4 cup old fashioned oats
1/2 cup chopped pecans
1 tablespoon all purpose flour
1/3 cup light brown sugar
1 teaspoon cinnamon
Dash of nutmeg
6 tablespoons cold butter, cut into chunks
Directions:
 Preheat the oven to 350 degrees F. Line two muffin tins with paper liners or spray with cooking spray; set aside. To make the brown sugar cinnamon filling, in a small bowl, combine the brown sugar and cinnamon; set aside.
In a medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice; set aside.
In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined. Add the flour mixture, stirring gently, until the ingredients are just combined. DO NOT OVERMIX!
Fill each muffin cup halfway with batter. Sprinkle the brown sugar cinnamon filling over each muffin cup. Top the muffins with remaining batter so the filling is covered.
For the streusel topping: in a small bowl mix together the oats, pecans, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly. Top each muffin with streusel topping.
Bake until muffin tops are just firm and toothpick inserted into the center comes out clean, about 18 to 22 minutes. Remove pans from oven and cool on a wire rack.
 

Honey Milk No Bake Balls or aka Allergy Balls

No-Bake-Granola-Balls-Recipezaar-223082.card

 

I made these one day for my son to help with his really bad allergies where ever we go. I used local honey to make these yummy super healthy treats for him. I will say this for everyone at home if your child is younger than 2 years old please do not make this recipe at all. My son is  old enough so I can and do make this for him.
With the honey alert done now to move on. I made these first without really thinking about it and towards the end ok half way through mixing I added about 1/4 C. mini chocolate chips (bitter-sweet). I will say the original recipe didn’t call for it but I am so glad that I did add them to it.
My son if I let him will eat about 6 or 7 of these little delightful yummy bites of sweetness…also known in my house as nature’s candy! I have even been known for eating a few as well. The best thing about this recipe is 2 things. 1) It’s no bake, gotta love that! 2) It’s made from items that you may already have in your pantry.
Honey Milk Balls
1 cup oats
1 cup powdered milk
1/2 cup peanut butter
1/2 cup honey
1/4 cup mini chocolate chips (optional, or anything else you like)
 
Directions
1 .Mix all ingredients until evenly combined with clean hands or a silicone spoon.
2. Form into 1-inch balls. Remember these are no bake!
3. Serve immediately if able, but can be stored in an airtight container for later.
4. Glass of milk required for a delicious treat.
Note: These can be a little pain in the rear when shaping into balls. If your keep crumbling and falling apart you can add more honey to the mix and try again. I would add more honey in small increments till they are easy to shape into balls. I also would recommend gloves.