We recently bought a 1/2 bushel of green apples with the intention of making apple jelly. We didn't realize how over ambitious we were with a 4 month old child. There is just too much going on in our lives right now for the process of jelly so I've been making lots of quick apple recipes later in the evening after our daughter goes to sleep. This is a combination of several great recipes to make the best apple bread. We enjoy this in the morning with our coffee (but is is great anytime!)
Ingredients:
2 cups all purpose flour
1 cup whole wheat flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 large eggs
1 cup granulated sugar
1 cup brown sugar - firmly packed
1 tsp vanilla extract
1/2 cup oil
1/2 cup grated or chopped semisweet chocolate
4 green apples - peeled & coursely grated
In a medium bowl, combine the flours, cinnamon, nutmeg, salt, baking soda and baking powder. Mix well and set aside. In another medium bowl, whisk together the eggs, sugars, extract and oil. Fold in the grated apple. Add this wet mixture along with the chocolate to the dry ingredients. Stir just until moistened. (Over mixing may cause the bread to be tough.) Pour batter into two greased loaf pans and bake in a 350 degree oven for 50 to 55 minutes or until a wooden skewer inserted near the center comes out clean. (I always test it first at 45 minutes just in case.)
Cool in pan on wire rack for about ten minutes. Remove from pan and cool completely. Best if wrapped and stored overnight before slicing.
Sunday, November 15, 2009
Pancakes
I think a plain recipe is often overlooked. This is a simple one that we use ALL the time. I love pancakes! This recipe is so easy to modify with whatever is in season - see my notes below.
Ingredients:
1 cup all purpose flour
1 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon (optional)
1 egg
2 tbsp oil
1 cup milk (you can use buttermilk, but only use 1 tsp baking powder and add 1/4 tsp baking soda)
Mix all dry ingredients in bowl. Then add wet ingredients and stir just until moistened. (it is usually a little lumpy - thats ok) Pour desired amount onto hot skillet or griddle. Cook about 2 minutes on each side, or until pancakes are golden brown. Serve hot with syrup of choice.
Note: In the summer we love to add blueberries or strawberries (about 1/2 cup) to the batter. Blueberry pancakes are my favorite! In the fall I like to make pumpkin or sweet potato pankcakes. I add 1/2 cup puree (it doesn't have to be fresh, you can use it from a can too) and use less milk depending on how thick the puree is - I usually use about 3/4 cup instead of a full cup.
Ingredients:
1 cup all purpose flour
1 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon (optional)
1 egg
2 tbsp oil
1 cup milk (you can use buttermilk, but only use 1 tsp baking powder and add 1/4 tsp baking soda)
Mix all dry ingredients in bowl. Then add wet ingredients and stir just until moistened. (it is usually a little lumpy - thats ok) Pour desired amount onto hot skillet or griddle. Cook about 2 minutes on each side, or until pancakes are golden brown. Serve hot with syrup of choice.
Note: In the summer we love to add blueberries or strawberries (about 1/2 cup) to the batter. Blueberry pancakes are my favorite! In the fall I like to make pumpkin or sweet potato pankcakes. I add 1/2 cup puree (it doesn't have to be fresh, you can use it from a can too) and use less milk depending on how thick the puree is - I usually use about 3/4 cup instead of a full cup.
Tuesday, September 1, 2009
Dark Chocolate Pear Cake
We were given a bag of home grown pears and I have been trying to find different ways to use them. I've modified several recipes to come up with this one, and it is my favorite use of the pears so far.
Ingredients:
2 cups all purpose flour
1/2 cup wheat flour
1/2 cup Special Dark Hershey's Cocoa
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 heaping tsp ground cardamom
1/2 cup butter, unsalted - at room temp
4 oz cream cheese - at room temp
2 cups sugar
3 large eggs
2 tsp vanilla extract
1 tsp orange extract
2 large green pears (or roughly 2 1/2 cups) - coursely grated
1/2 cup milk (or cream)
Sift together the flours, cocoa, baking powder, baking soda, salt and cardamom. Set aside.
Beat together the butter, cheese, sugar & extracts until smooth and lightly fluffy. Continue beating, adding the eggs one at a time. Fold in pears & milk. Stir this mixture together with the dry ingredients.
Pour into any of the following greased pans & bake at 350.
Muffins - 16 to 18 minutes
Mini Muffins - 10 to 12 minutes
Loaf (8.5 x 4.5 inch) - 38 to 42 minutes
Bundt (10 inch) - 45 to 50 minutes
Any of these are great sprinkled with powdered sugar or drizzled with a glaze (mix 2 cups powdered sugar, 3 tbs milk & 1 tsp vanilla - whisk smooth)
Note: I also tried this with Green Apples. It is amazing! Substitute 3 to 4 apples for the pears - peeled and coursely grated.
Ingredients:
2 cups all purpose flour
1/2 cup wheat flour
1/2 cup Special Dark Hershey's Cocoa
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 heaping tsp ground cardamom
1/2 cup butter, unsalted - at room temp
4 oz cream cheese - at room temp
2 cups sugar
3 large eggs
2 tsp vanilla extract
1 tsp orange extract
2 large green pears (or roughly 2 1/2 cups) - coursely grated
1/2 cup milk (or cream)
Sift together the flours, cocoa, baking powder, baking soda, salt and cardamom. Set aside.
Beat together the butter, cheese, sugar & extracts until smooth and lightly fluffy. Continue beating, adding the eggs one at a time. Fold in pears & milk. Stir this mixture together with the dry ingredients.
Pour into any of the following greased pans & bake at 350.
Muffins - 16 to 18 minutes
Mini Muffins - 10 to 12 minutes
Loaf (8.5 x 4.5 inch) - 38 to 42 minutes
Bundt (10 inch) - 45 to 50 minutes
Any of these are great sprinkled with powdered sugar or drizzled with a glaze (mix 2 cups powdered sugar, 3 tbs milk & 1 tsp vanilla - whisk smooth)
Note: I also tried this with Green Apples. It is amazing! Substitute 3 to 4 apples for the pears - peeled and coursely grated.
Sunday, August 2, 2009
Sweet Potato Fries
My mother-in-law made these for us recently and we just loved them! They are super quick & easy and we have found they are a great side for those last minute meals.
2 sweet potatos - peeled & cut into chunky fries
2 tbsp olive oil
salt
oregano (ground, fresh or flaked - it doesn't matter)
Place fries & oil in a ziplock bag and shake to coat them all evenly. Pour over baking sheet into single layer. Sprinkle with salt & oregano to taste. Bake at 450 for 15 minutes & serve.
Note: we usually buy the really big potatos, so one potatoe makes the perfect serving size for the two of us.
2 sweet potatos - peeled & cut into chunky fries
2 tbsp olive oil
salt
oregano (ground, fresh or flaked - it doesn't matter)
Place fries & oil in a ziplock bag and shake to coat them all evenly. Pour over baking sheet into single layer. Sprinkle with salt & oregano to taste. Bake at 450 for 15 minutes & serve.
Note: we usually buy the really big potatos, so one potatoe makes the perfect serving size for the two of us.
Friday, June 26, 2009
Sarah's PB&J Chocolate Bars
"Saltines call for peanut butter...which calls for chocolate or jelly. So I layered them all in this sweet-salty bar!" - Sarah Copeland
This is Sarah's creation based from an old favorite. They are incredible.
Base Ingredients:
1 stick unsalted butter
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 large egg - beaten
1 sleeve saltines (40 crackers, regular or whole wheat), finely crushed
3/4 cup finely chopped roasted peanuts
Filling & Glaze Ingredients:
1/4 cup jelly of choice (we favor homemade strawberry preserves)
7 tbsp plus 1 teaspoon unsalted butter - softened
1/3 cup creamy peanut butter
1/2 cup confectioner's sugar
4 ounces semisweet chocolate - chopped
Making the base: Line an 8 inch square baking pan with foil, extending it over the sides. Put the butter in a medium heatproof bowl; position the bowl over a saucepan of barely simmering water (the bowl should not touch the water). Once the butter melts, stir in the sugar and cocoa. Whisk in the egg; cook, whisking, until the mixture is warm and the consistency of hot fudge, 6 minutes. Remove from heat; mix in the saltine crumbs and peanuts. Press the crust into the lined pan and set aside.
Making the filling: Spread the jelly over the crust in the pan; place in the freezer for a few minutes. Beat 5 tbsp plus 1 tsp butter, peanut butter and confectioners sugar with a mixer until light. Spread over the jelly layer and return to freezer.
Making the glaze: Place the chocolate and remaining 2 tbsp butter in a heatproof bowl; set over the pan of simmering water and stir until the chocolate is melted. Remove from heat and stir until smooth. When cool but still runny, spread the glaze over the chilled peanut butter layer. Freeze for about another 30 minutes.
Bring the bars to room temperature. Use the foil flaps to remove the bars from the pan and cut into squares.
This is Sarah's creation based from an old favorite. They are incredible.
Base Ingredients:
1 stick unsalted butter
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 large egg - beaten
1 sleeve saltines (40 crackers, regular or whole wheat), finely crushed
3/4 cup finely chopped roasted peanuts
Filling & Glaze Ingredients:
1/4 cup jelly of choice (we favor homemade strawberry preserves)
7 tbsp plus 1 teaspoon unsalted butter - softened
1/3 cup creamy peanut butter
1/2 cup confectioner's sugar
4 ounces semisweet chocolate - chopped
Making the base: Line an 8 inch square baking pan with foil, extending it over the sides. Put the butter in a medium heatproof bowl; position the bowl over a saucepan of barely simmering water (the bowl should not touch the water). Once the butter melts, stir in the sugar and cocoa. Whisk in the egg; cook, whisking, until the mixture is warm and the consistency of hot fudge, 6 minutes. Remove from heat; mix in the saltine crumbs and peanuts. Press the crust into the lined pan and set aside.
Making the filling: Spread the jelly over the crust in the pan; place in the freezer for a few minutes. Beat 5 tbsp plus 1 tsp butter, peanut butter and confectioners sugar with a mixer until light. Spread over the jelly layer and return to freezer.
Making the glaze: Place the chocolate and remaining 2 tbsp butter in a heatproof bowl; set over the pan of simmering water and stir until the chocolate is melted. Remove from heat and stir until smooth. When cool but still runny, spread the glaze over the chilled peanut butter layer. Freeze for about another 30 minutes.
Bring the bars to room temperature. Use the foil flaps to remove the bars from the pan and cut into squares.
Tuesday, June 16, 2009
Chewy Granola Bars
If you can make Rice Crispy Treats, this is a piece of cake!
Ingredients:
2 cups oats
3/4 cup wheat germ
3/4 cup sunflower seeds
1 cup peanuts, crushed
2/3 cup brown sugar
1/2 cup honey
4 tbsp butter
2 tsp vanilla extract
1/2 tsp kosher salt
8 oz dried fruit
Preheat oven to 400 degrees. Mix peanuts, wheat germ, oats & seeds in baking dish/sheet. Toast 10 to 12 minutes, stirring every few minutes to prevent burning. Line 13 x 9 inch glass baking dish with wax paper and set aside. In sauce pot, bring brown sugar, honey, butter, vanilla & salt to a simmer, stirring constantly for a few minutes. Mix wet & toasted ingredients together in large bowl and pour mixture into prepared baking dish. Spread with wooden spatula. Fold over sides of wax paper or add a sheet to the top to cover. Press firmly over mixture to compact it together. Let sit for 2 to 3 hours to harden. Lift out of baking dish and place on cutting board to cut into bars.
Note: My wife started making these because I recently became allergic to pecans and the kind of granola bars we liked used pecan flour. Its an easy recipe and works well for substituting whatever you have in the pantry. I love to crumble one into my cereal in the mornings!
Ingredients:
2 cups oats
3/4 cup wheat germ
3/4 cup sunflower seeds
1 cup peanuts, crushed
2/3 cup brown sugar
1/2 cup honey
4 tbsp butter
2 tsp vanilla extract
1/2 tsp kosher salt
8 oz dried fruit
Preheat oven to 400 degrees. Mix peanuts, wheat germ, oats & seeds in baking dish/sheet. Toast 10 to 12 minutes, stirring every few minutes to prevent burning. Line 13 x 9 inch glass baking dish with wax paper and set aside. In sauce pot, bring brown sugar, honey, butter, vanilla & salt to a simmer, stirring constantly for a few minutes. Mix wet & toasted ingredients together in large bowl and pour mixture into prepared baking dish. Spread with wooden spatula. Fold over sides of wax paper or add a sheet to the top to cover. Press firmly over mixture to compact it together. Let sit for 2 to 3 hours to harden. Lift out of baking dish and place on cutting board to cut into bars.
Note: My wife started making these because I recently became allergic to pecans and the kind of granola bars we liked used pecan flour. Its an easy recipe and works well for substituting whatever you have in the pantry. I love to crumble one into my cereal in the mornings!
Thursday, June 4, 2009
Ultimate Pizza Sauce
This is a great marinara that my wife makes for both pizza and spaghetti. It makes enough that we can make pizza one night and then still have enough for spaghetti the next night.
2 tbsp olive oil
1 tbsp butter
1/2 cup diced onion
1/4 cup diced celery
1 clove garlic
1 (15 oz) can diced tomatoes
2 tbsp grated parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
1 small bay leaf
1 tsp fennel seeds
In a large skillet, melt butter with oil. Add the onion, celery and garlic - saute until soft & transparent. Add tomatoes (you can first blend them if you desire a smoother texture) and stir until combined. Add remaining ingredients and bring to slow simmer. Simmer 30 - 60 minutes (or not at all depending on how hungry you are...). The longer it simmers, the more infused the flavors will be. Remove the bay leaf before serving.
Note: If using just for spaghetti, we usually omit the fennel seeds or use ground fennel.
2 tbsp olive oil
1 tbsp butter
1/2 cup diced onion
1/4 cup diced celery
1 clove garlic
1 (15 oz) can diced tomatoes
2 tbsp grated parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
1 small bay leaf
1 tsp fennel seeds
In a large skillet, melt butter with oil. Add the onion, celery and garlic - saute until soft & transparent. Add tomatoes (you can first blend them if you desire a smoother texture) and stir until combined. Add remaining ingredients and bring to slow simmer. Simmer 30 - 60 minutes (or not at all depending on how hungry you are...). The longer it simmers, the more infused the flavors will be. Remove the bay leaf before serving.
Note: If using just for spaghetti, we usually omit the fennel seeds or use ground fennel.
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