Pumpkin Bars
2 cups sugar
1 cup vegetable oil
4 eggs, beaten
2 cups canned pumpkin
2 cups all purpose flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/2 cup chopped pecans
Spray a jelly roll pan (10x15 inch) with nonstick spray. Set aside. In a mixing bowl, combine sugar, oil, eggs and pumpkin.Combine all dry ingredients: flour, baking powder, baking soda, cinnamon, and pecans. Add dry ingredients to the other mix. With wooden spoon, stir to mix completely. Pour batter into a pan and spread evenly. Bake at 350 fro 25 minutes or until they test done. Remove from oven and cool.
ICING
1 8 oz. cream cheese
1 stick butter or margarine, softened
3 cups powdered sugar, sifted
1 tsp. vanilla
1-2 TBS milk
With an electric mixer on medium speed, beat cream cheese, softened butter, powdered sugar, vanilla, and 1 tsp milk, until completely smooth. Add more milk if necessary to bring to a spreading consistency.
I sprinkle miniature chocolate chips on the frosting.
Sunday, October 25, 2009
My S-t-r-e-t-c-h-e-d Meat Loaf
My S-t-r-e-t-c-h-e-d Meat Loaf
From the kitchen of Silvia Winert
I got this recipe from a Good Morning America Cooking segment and I like it a lot.
Ingredients:
2 large eggs
1/2 cup tomato juice or tomato-vegetable juice, such as V8
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup packaged or homemade dry bread crumbs
1/2 cup quick-cooking (not instant) oats
6 cloves fresh garlic, or 2 tablespoons bottled minced garlic
1/2 cup fresh parsley leaves, or 2 tablespoons dried parsley (optional)
1 medium-size carrot
2 ribs celery
1/2 medium-size green bell pepper
1 large onion
1 pound lean ground beef (see Note), defrosted if frozen
Cooking oil spray
Mustard-Brown Sugar Topping or Ketchup Topping (recipes follow)
Directions:
1. Preheat the oven to 350°F.
2. Break the eggs into a large mixing bowl. Add the tomato juice, ketchup, Worcestershire sauce, salt, and black pepper. Stir well. Stir in the bread crumbs and oats. Set aside.
3. Peel the garlic cloves, if using fresh. Turn on a food processor and drop the garlic cloves, one at a time, through the feed tube. Process until finely minced. Then drop the fresh parsley leaves (if using) through the feed tube and finely mince.
4. Peel the carrot and cut it into roughly two-inch pieces. Cut the celery into roughly two-inch pieces. Core and seed the bell pepper half and cut it into roughly two-inch pieces. Add the carrot, celery, and bell pepper pieces to the processor bowl and pulse until the vegetables are cut into very small pieces (but not soupy). Transfer the vegetable mixture to the mixing bowl, along with the bottled minced garlic and dried parsley (if using).
5. Peel and quarter the onion and place the quarters in the processor bowl. Pulse until the onion is cut into very small pieces (but not soupy). Add the onions to the mixing bowl and stir to mix well.
6. Add the beef to the bowl and, using your hands, thoroughly combine the meat with the vegetable mixture.
7. Spray a large loaf pan (about 10 x 6 x 3 inches) with cooking oil spray. Spread the meat mixture evenly in the pan. Use the back of a spoon to spread the topping of choice evenly over the meat. Bake, uncovered, until cooked through, about one hour and 10 minutes. Let rest at room temperature for 10 minutes before slicing and serving.
Serves: 8
Prep time: 15 minutes
Note: Because the fat is not drained off in this recipe, we suggest using ground beef that is at least 85 percent lean.
Mustard-Brown Sugar Topping
2 tablespoons light or dark brown sugar, packed
¼ cup prepared mustard
Stir the brown sugar and mustard together in a small bowl until smooth.
Ketchup Topping
½ cup Ketchup
2 tbsp brown sugar
1 tsp dry mustard
From the kitchen of Silvia Winert
I got this recipe from a Good Morning America Cooking segment and I like it a lot.
Ingredients:
2 large eggs
1/2 cup tomato juice or tomato-vegetable juice, such as V8
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup packaged or homemade dry bread crumbs
1/2 cup quick-cooking (not instant) oats
6 cloves fresh garlic, or 2 tablespoons bottled minced garlic
1/2 cup fresh parsley leaves, or 2 tablespoons dried parsley (optional)
1 medium-size carrot
2 ribs celery
1/2 medium-size green bell pepper
1 large onion
1 pound lean ground beef (see Note), defrosted if frozen
Cooking oil spray
Mustard-Brown Sugar Topping or Ketchup Topping (recipes follow)
Directions:
1. Preheat the oven to 350°F.
2. Break the eggs into a large mixing bowl. Add the tomato juice, ketchup, Worcestershire sauce, salt, and black pepper. Stir well. Stir in the bread crumbs and oats. Set aside.
3. Peel the garlic cloves, if using fresh. Turn on a food processor and drop the garlic cloves, one at a time, through the feed tube. Process until finely minced. Then drop the fresh parsley leaves (if using) through the feed tube and finely mince.
4. Peel the carrot and cut it into roughly two-inch pieces. Cut the celery into roughly two-inch pieces. Core and seed the bell pepper half and cut it into roughly two-inch pieces. Add the carrot, celery, and bell pepper pieces to the processor bowl and pulse until the vegetables are cut into very small pieces (but not soupy). Transfer the vegetable mixture to the mixing bowl, along with the bottled minced garlic and dried parsley (if using).
5. Peel and quarter the onion and place the quarters in the processor bowl. Pulse until the onion is cut into very small pieces (but not soupy). Add the onions to the mixing bowl and stir to mix well.
6. Add the beef to the bowl and, using your hands, thoroughly combine the meat with the vegetable mixture.
7. Spray a large loaf pan (about 10 x 6 x 3 inches) with cooking oil spray. Spread the meat mixture evenly in the pan. Use the back of a spoon to spread the topping of choice evenly over the meat. Bake, uncovered, until cooked through, about one hour and 10 minutes. Let rest at room temperature for 10 minutes before slicing and serving.
Serves: 8
Prep time: 15 minutes
Note: Because the fat is not drained off in this recipe, we suggest using ground beef that is at least 85 percent lean.
Mustard-Brown Sugar Topping
2 tablespoons light or dark brown sugar, packed
¼ cup prepared mustard
Stir the brown sugar and mustard together in a small bowl until smooth.
Ketchup Topping
½ cup Ketchup
2 tbsp brown sugar
1 tsp dry mustard
Red Beans and Rice
RED BEANS AND RICE
From the kitchen of Silvia Winert
The secret to making a great pot of beans is to avoid stirring them as much as possible to keep them from getting mushy. If you like the beans thicker, remove the cover during the last 30 minutes of cooking. Or, when beans are cooked, remove 1/2 cup, mash them and return them to the pot; stir gently to mix.
1 lb. red beans
water
2 medium size onion, chopped
2 ribs celery, chopped
1/2 large bell pepper, chopped
2 1/2 tsp. salt
1 1/2 rounded tsp. each thyme and oregano
1 1/2 tsp garlic powder
3/4 tsp. cayenne pepper
2 bay leaves
1 lb. Smoked sausage cut into 1/2 inch slices
shredded cheddar cheese
chopped green onions (including green tops) for garnish
6 servings hot, cooked rice
Overnight: Wash beans under cold running water. Place in heavy 5 quart pot. Cover with water and soak beans overnight.
For a quick soaking method: cover beans with water and bring to boil; reduce heat, cover and boil 2 minutes. Turn off heat and let it sit 1 hour Do not drain off water.
After the overnight soaking or quick method: Two hours before serving, add onion, celery, and bell peppers to beans. With a spoon gently push vegetables below waterline. Cover pot and bring to a boil. Reduce heat and simmer 1 1/2 hours. Mix salt, thyme, oregano, garlic powder and cayenne in a small bowl. Sprinkle on top of beans. Add bay leaves. Add sausage to pot and very gently stir spices and sausage into beans. Do not stir more than necessary. Cover and simmer 30 minutes, or until beans are completely soft. Serve over hot rice and top with cheese and green onions if desired.
From the kitchen of Silvia Winert
The secret to making a great pot of beans is to avoid stirring them as much as possible to keep them from getting mushy. If you like the beans thicker, remove the cover during the last 30 minutes of cooking. Or, when beans are cooked, remove 1/2 cup, mash them and return them to the pot; stir gently to mix.
1 lb. red beans
water
2 medium size onion, chopped
2 ribs celery, chopped
1/2 large bell pepper, chopped
2 1/2 tsp. salt
1 1/2 rounded tsp. each thyme and oregano
1 1/2 tsp garlic powder
3/4 tsp. cayenne pepper
2 bay leaves
1 lb. Smoked sausage cut into 1/2 inch slices
shredded cheddar cheese
chopped green onions (including green tops) for garnish
6 servings hot, cooked rice
Overnight: Wash beans under cold running water. Place in heavy 5 quart pot. Cover with water and soak beans overnight.
For a quick soaking method: cover beans with water and bring to boil; reduce heat, cover and boil 2 minutes. Turn off heat and let it sit 1 hour Do not drain off water.
After the overnight soaking or quick method: Two hours before serving, add onion, celery, and bell peppers to beans. With a spoon gently push vegetables below waterline. Cover pot and bring to a boil. Reduce heat and simmer 1 1/2 hours. Mix salt, thyme, oregano, garlic powder and cayenne in a small bowl. Sprinkle on top of beans. Add bay leaves. Add sausage to pot and very gently stir spices and sausage into beans. Do not stir more than necessary. Cover and simmer 30 minutes, or until beans are completely soft. Serve over hot rice and top with cheese and green onions if desired.
Wednesday, April 15, 2009
Toasted Coconut Shortbread Cookies
Toasted Coconut Shortbread Cookies
from Bon Appetit
1 cup (about 3 ounces) unsweetened shredded coconut*
1 1/2 cup unsalted butter, room temperature (I used salted and it turned out fine)
1 cup plus 2 teaspoon sugar
1 teaspoon coarse kosher salt (I just used salt)
1 teaspoon vanilla extract
2 2/3 cups all purpose flour
Preheat oven to 325°F. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely, then mash in a bowl with the back of a spoon until it is mostly dust.
Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together, flatten into a disc and wrap in plastic. Chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Roll out dough disk on lightly floured work surface to scant 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters (I don't have a cookie cutter so I used to lid to my Pam, it is the perfect size), cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies.
Bake cookies until light golden, about 18 - 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store airtight at room temperature up to 1 week.)
from Bon Appetit
1 cup (about 3 ounces) unsweetened shredded coconut*
1 1/2 cup unsalted butter, room temperature (I used salted and it turned out fine)
1 cup plus 2 teaspoon sugar
1 teaspoon coarse kosher salt (I just used salt)
1 teaspoon vanilla extract
2 2/3 cups all purpose flour
Preheat oven to 325°F. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely, then mash in a bowl with the back of a spoon until it is mostly dust.
Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together, flatten into a disc and wrap in plastic. Chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Roll out dough disk on lightly floured work surface to scant 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters (I don't have a cookie cutter so I used to lid to my Pam, it is the perfect size), cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies.
Bake cookies until light golden, about 18 - 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store airtight at room temperature up to 1 week.)
Sunday, April 5, 2009
Apple Pancakes
Apple Pancakes
smittenkitchen.com
(Aubrey loves to cook too!)
I made these for conference and had so much fun! They are not normal pancakes, they are similar in texture to German pancakes, or baked french toast. I just LOVED them! I ate like ten! They are so good, when you first put them on the pan it seems like it will not work and there is too much apple, but they cook wonderfully and are so delicious! I just put some butter and syrup on them and ate them like normal pancakes, but they were also good right off the pan, eaten like a cookie! YUM YUM YUM! Please make them for Stephen and Grey
2 eggs, well beaten
1 1/2 cup of milk or yogurt (I used milk & am only assuming that the yogurt works)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3 medium apples, peeled and coarsely grated (I used Granny Smith but wonder if any other kinds would work and if soo taste so good and change the flavor, and cut them up in long thing slices, like when you chop up zuccini for Asian dishes)
Extra Flavorings: 1 tsp cinnamon, 1 tsp nutmeg, cloves, 1 tsp vanilla extract, 1/2 tsp almond extract, 1/4 cup craisins, 2-3 tsp orange zest, 1-2 tsp lemon zest, 1/4 cup chopped walnuts or pecans. Just take your pick
(I used cinnamon, vanilla extract and almond extract)
Vegetable oil, for frying
Powdered sugar for dusting
1. Mix the eggs with the milk or yogurt in a large bowl.
2. In a smaller bowl, whisk the flour, baking powder, salt and sugar together.
3. Combine the wet and the dry ingredients and stir in the apples and extra flavorings.
4. Heat a thin layer of oil in a skillet over low to medium heat. Drop large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.
5. Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.
Wednesday, April 1, 2009
Grapefruit Yogurt Cake
Grapefruit Yogurt Cake
from Barefoot Contessa
(Aubrey loves to cook too!)
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup plain whole-milk yogurt (I used light vanilla)
1 cup plus 1 tablespoon sugar
3 extra-large eggs
3 tsp grated grapefruit zest (approximately one large grapefruit or 2 small)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice
For the glaze:
1 cup powdered sugar
2-3 tablespoons freshly squeezed grapefruit juice
Preheat the oven to 350 degrees. Grease a bread pan. Line the bottom with wax paper.
Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. Poke lots of tiny holes in it with a toothpick. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the powdered sugar and grapefruit juice glaze and pour over the cake.
Friday, March 13, 2009
Poached Eggs in Tomato Sauce
Okay, I will do a little writing before this one. As a poor college student I am not only looking for delicious food, but also things I can make from all the random stuff that I already have in my pantry or fridge. So I search for recipes that I can make that day without having to go to the store. I made this one because I had most of the ingredients and it looked really good! AND IT WAS! I just made it for lunch today and was very impressed with how delicious and healthy it is!
Poached Eggs in Tomato Sauce
Aubrey loves to cook too!
Inspired by the Martha Show
I found it at smittenkitchen.com
1 can (14 ounces) tomato puree
1 tablespoon olive oil
1 clove garlic, minced
Big pinch of sugar
Pinch of crushed red pepper flakes
Coarse salt and freshly ground pepper
1 Tb of red wine (optional)
4 large eggs
4 slices toasted country bread, for serving
Freshly grated Parmesan cheese, for serving
In a small skillet, heat olive oil over medium-high heat. Add garlic and crushed red pepper; cook, stirring, until lightly browned, about 1 minute. Add tomato sauce and bring to a boil; season with sugar, salt and pepper. Reduce heat to a simmer and cook for 10 to 20 minutes minutes. A few minutes before it’s done, I like to add a glug of red wine and let it simmer for a moment.
Gently crack eggs into tomato mixture, cover, and let cook 5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.
Transfer each egg to a piece of toast. Spoon over sauce, garnish with cheese, and season with salt and pepper; serve immediately.
Suggestion – just sauté some fresh spinach in garlic and olive oil on the side.
I just used spaghetti sauce sauce my roommate had left over from her dinner the other day and that she is never going to use. I did the garlic and red peppers in the oil and added the sauce - so I didn't need the sugar or salt and pepper. Than i just poached the eggs and served them over toast with the spinach on the side. IT WAS SO DELICIOUS!
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