07 April 2013

Blueberry Danish Puff



I was asked to contribute to the Coffee Hour after church on Easter Sunday.  My memory recalled many hectic Easter mornings of Easter Egg Hunts and getting children ready for church when I would have loved to have a morning treat that looked nice, went together quickly and tasted as good as this does.  This is a keeper!

Ingredients: 

1 box puff pastry {2 sheets}, thawed to room temperature
Filling
1 (8 oz.) package cream cheese, softened
1/3 cup sugar
1/2 tsp. Almond Extract
1-1/2 cups frozen blueberries


 

Frosting (I skipped this)

1 cup powdered sugar
3 Tbsp. Heavy Cream
1 tsp Almond Extract
3 shakes of salt
chopped almonds (optional)


Directions:
Lay one whole pastry sheet onto a greased cookie sheet.Mix softened cream cheese, sugar, and almond extract together until well blended.  Spread on top of pastry sheet.
Top with frozen blueberries.
Cut second puff pastry sheet into 10 long strips.  Weave strips on top of blueberries.
Bake at 375 F for 25-35 minutes or until golden brown.
I sprinkled mine with powdered sugar.  The recipe states: you can pipe the frosting on for a fancy effect and sprinkle with chopped almonds if desired.

Enjoy!

Click here for printable recipe

23 March 2013

Date Nut Bars


Things must get so hectic at Christmas that I forget to write about my Christmas cookie traditions.  I know I planned to because I found pictures of them on my phone!  This recipe is one that my mother made up until her last Christmas, when Rob baked them for her.  I've continued, and this easy bar cookie is found on the plates of cookies and candy I give to my friends neighbors every Christmas.  Thanks to my sister-in-law, Mary, for asking for it, which caused me to realize I had yet to include it here.  As I was writing it I realized it was one of those recipes mom did by sight, so no times were included.




Date Nut Bars

Heat oven to 350

Ingredients:

1 cup unsalted butter
1/2 cup dark brown sugar
2 1/2 cups flour plus 4 Tablespoons flour
4 egg whites
2 teaspoons of baking powder
2 cups of chopped walnuts
2 cups of chopped dates
2 teaspoons of vanilla
1/4 teaspoon of salt

Powdered Sugar for sprinkling on top

Directions:

Cut butter into brown sugar and 2 1/2 cups of flour.  (I use the food processor)  Press in to a cookie sheet and bake  until light brown.

Beat egg whites until stiff.  Mix in 4 T. of flour along with remaining ingredients.  Spread over top of cookie base and bake until brown on top.  Sprinkle with powdered sugar.  Cut into squares.

Click here for printable recipe

03 February 2013

Honey-Orange Pork Tenderloin

 Honey Orange Pork Tenderloin

Ingredients:

1/3 cup orange marmalade 3 tablespoons cider vinegar 3 tablespoons lower-sodium soy sauce 1 1/2 tablespoons minced fresh garlic 1 1/2 teaspoons honey 2 tablespoons canola oil 1 (1-pound) pork tenderloin, trimmed 1/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

Preparation

Preheat oven to 350°. 

Combine first 5 ingredients, stirring well with a whisk. Reserve 2 tablespoons marmalade mixture. Heat an ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with salt and pepper. Add pork to pan; cook 5 minutes or until browned. Turn pork over; brush with 1/4 cup marmalade mixture. Bake at 350° for 10 minutes. Turn pork over; brush with 1/4 cup marmalade mixture. Bake an additional 10 minutes or until a thermometer registers 150°. Remove pork from pan; brush with reserved 2 tablespoons marmalade mixture. Let stand 10 minutes; slice.


Source:  Cooking Lignt

To Printable Recipe

Tuscan Coffee Cake

This is where it all began.  

My sourdough starter needed to be replenished, or "fed" and I hadn't mixed the sponge for waffles on Saturday Night.  I began searching for something to make for breakfast so as not to have to throw a cup of the starter away.  On the King Arthur Flour site I found a recipe for popovers using half a cup of the starter, then I'd only have to throw away 1/2 cup. 
.  The search continued, coffee cake sounded good for a change.  Clicking on sourdough starter led me to this coffee cake.  The recipe called for dates and golden raisins, having lots of dried cherries I substituted them.  It was a successful substitution.  I can imagine this cake with dried apricots and almonds.  

We were in such a hurry to eat breakfast that I forget to take a picture before we chowed down! 

My husband is so thoughtful, Super Bowl Pre-Game is turned on for me as I type this, ...like I care.  He's in his office working!  Ok honestly, I am enjoying the stories about the two Harbaugh brother coaches, their parents win no matter what!  Go Giants!  Oops, I meant 49ers!



                STARTER  
 (I used my sourdough starter, and didn't start the night before)
 
1 cup unbleached all-purpose flour
1/2 cup cool water
1/16 teaspoon instant yeast

Mix the starter ingredients in a small (about 1-quart) bowl, and let rest overnight at room temperature.

DOUGH
all of the starter
2/3 cup water
2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/4 cup (1/2 stick) butter
1 large egg
2 tablespoons sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt

FILLING
1 cup toasted walnuts, very coarsely chopped
3/4 cup chopped dates
3/4 cup dried cherries

TOPPING
2 tablespoons sugar
1/2 teaspoon vanilla
1 teaspoon water
 
Combine the dough ingredients, mixing and kneading to form a smooth, supple dough. It’ll be very slack; for this reason, I suggest kneading in a bread machine, or with a mixer, rather than by hand. Place the dough in a bowl, and let it rise about 1 hour. It may not double in bulk; that’s OK.

Gently deflate the dough, and knead the nuts and fruit into it. Shape the dough into a flat ball, and place it in a 9-inch round cake pan. Cover the pan with a proof cover or lightly greased plastic wrap, and allow the loaf to rise for 30 minutes, or till it barely crests over the top of the pan.

Combine the sugar, vanilla and water, and drizzle this mixture over the top of the risen coffeecake. Bake it in a preheated 350°F oven for 35 minutes, or until it’s golden brown and the internal temperature registers 190°F. Remove it from the oven, and after 5 minutes, carefully turn it out of the pan. Allow it to cool on a rack. Yield: 1 cake, about 8 to 10 servings.  



Slightly adapted from King Arthur Flour

20 June 2012

The Best Macaroni Salad Ever


I've searched for the best macaroni salad recipe to no avail, but now I think I've found it.  It has just the right amount of tang and all the right ingredients.  The original recipe served 12, what follows serves 6. This will be dinner tonight along with Turkey Burgers with Chipotle-chili Tartar Sauce.  My search has ended!

Serves: 6
Ingredients:
  • 2 cups Elbow Macaroni
  • 2 whole Roasted Red Peppers, Chopped (more To Taste, Can Also Use Pimentos)
  • 1/4 cup Black Olives, Chopped Fine
  • 6 whole Sweet/spicy Pickle Slices, Diced (about 1/3 Cup Diced, I use Wickles, available at Safeway)
  • 2 whole Green Onions, Sliced (white And Dark Green Parts)
  • 1/4 cup Mayonnaise
  • 1/2 Tablespoon Red Wine Or Distilled Vinegar
  • 1 1/2 teaspoons Sugar, More Or Less To Taste
  • 1/8 teaspoon Salt, More To Taste
  • Plenty Of Black Pepper
  • 2 Tablespoons milk (more If needed)
  • Splash Of Pickle Juice (spicy Sweet Pickles)
  • Extra Pickle Juice To Taste 
Preparation
Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool. Set aside. Mix together mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside. Place cooled macaroni in a large bowl and pour 3/4 of the dressing. Toss and add more dressing if you'd like. (Dressing will seem a little thin, but it will thicken up as salad chills.) Stir in olives, roasted red peppers (or pimentos), pickles, and green onions. Add more of any ingredient if you'd like more stuff going on! At the end, splash in a little more pickle juice and stir. Chill for at least 2 hours before serving. Sprinkle with sliced green onion to serve!

Click for printable recipe

Adapted from Pioneer Woman Cooks

27 May 2012

Sticky Lemon Rolls with Lemon Cream Cheese Glaze


One goal I've made for myself this summer is to keep my blog up to date.  It was something I had to let go by the wayside during this school year.  This is also a selfish goal, I find that if I keep recipes I like in my blog I can always find them!  

While I try to watch the fat intake available around the house, I find that I miss baking most of all. Mark thinks anything in the kitchen should be eaten by him. I couldn't resist trying these Lemon Rolls, similar to my mom's cinnamon rolls, but filled with tangy lemon.  They did not disappoint, worthy of every extra gram of fat.  After we ate one for breakfast I sent some off to Rob and Kaci, fewer left for us to consume.  The fact the the recipe only makes 12 is worth trying other versions, perhaps with blueberries, or with orange and poppy seeds similar to the orange poppy seed rolls sold by the Village Bakery in Sepastopol?

I made the rolls the evening before and popped in the refrigerator until morning when I let raise on the counter for about and hour.  My kind of Sunday Morning treat!
Sticky Lemon Rolls with Lemon Cream Cheese Glaze
Makes 12 large breakfast rolls

Lemons, for dough, filling, glaze, and garnish
3 large lemons, at room temperature

For the dough:
1 envelope (0.25 ounces, or 2 1/2 teaspoons) active yeast

3/4 cup milk, warmed to about 100°F (warm but not hot on your wrist)
1/2 cup (1 stick) unsalted butter, very soft, plus 3 tablespoons more for roll assembly
1/4 cup white sugar
2 teaspoons vanilla extract
4 1/2 cups all-purpose flour (I only used 4 cups)
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 large eggs

For the sticky lemon filling:
1 cup sugar
1/4 teaspoon freshly-ground nutmeg
1/2 teaspoon powdered ginger

For the lemon cream cheese glaze:
4 ounces cream cheese, softened
1 cup powdered sugar

Prepare the lemons:
Zest and juice the lemons. Divide the zest into three equal parts. One part will be used in the dough, a second part in the filling, and the final part will be sprinkled on top of the baked rolls for appearance and flavor.
Divide the juice into two equal parts, and set aside. Half of the lemon juice will be used in the lemon-sugar filling for the rolls. The other half will be used in the glaze.

Make the dough:
In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a few minutes or until foamy. With the mixer paddle, stir the softened butter, sugar, vanilla, and one cup of the flour into this milk and yeast mixture. Stir in the salt, nutmeg, and one part (1/3) of the lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.
Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable.
(If you do not have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured countertop. Knead the dough by hand for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy.)
Lightly grease the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled — about one hour.

Make the filling:
In a small bowl, mix 1 cup sugar with the nutmeg and ginger, then work in the second part of the lemon zest (1/3) with the tips of your fingers until the sugar resembles soft sand. Slowly pour in one part (1/2) of the lemon juice, stirring. Stop when the sugar and lemon juice form a thick, clumpy mixture like wet sand. (You may use all of the reserved half of the lemon juice; you may stop before completely adding that half of the lemon juice, depending on how much juice you got from your lemons.)

Assemble the rolls:
Lightly grease a 13x9-inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle — about 10x15 inches.
Spread the dough evenly with 3 tablespoons of very soft unsalted butter, then spread the lemon-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the lemon sugar firm inside. Cut the long dough roll into 12 even rolls. Pinch the bottom of each roll closed to help keep the lemon sugar inside, and place each one, open and cut side up, in the prepared baking dish.
Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap or a towel, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour before proceeding with baking.)
Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.

Make the glaze:
While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer, or a sturdy whisk), whip the cream cheese until light and fluffy. Add the remaining part lemon juice and blend until well combined. Add the powdered sugar and blend until smooth and creamy.

Finish the rolls:
When the rolls are done, smear them with the cream cheese glaze, and sprinkle the final part (1/3) of the lemon zest over top to garnish. Let cool for at least 10 minutes before serving, but do serve while still warm.

Recipe from The Kitchn

14 February 2012

Pretzel Candy Kisses





That was the small token left for Mark this morning when I took a plateful of these to school for our chocolate fest.  Lo and behold the chocolate fest is tomorrow.  Oh well, the plate was empty by the end of lunch today.  I wanted to make these Peanut Butter Pretzel Bites, but ran out of time and needed something quick and easy.  


Pretzel Candy Kisses

Ingredients:

1 1 pound bag of waffle pretzels, butter flavor are really tasty
1 bag of Hershey's dark chocolate kisses

Directions:
1.  Preheat oven to 300 degrees.
2.  Line a cookie sheet with parchment paper of a silpat mat.
3.  Spread pretzels on cookie sheet leaving about 1/4 inch between them.
4.  Top each pretzel with an unwrapped kiss.
5.  Carefully place a second pretzel on top of the chocolate.  If it's not quite soft enough, pop back in oven for a few seconds.
6.  Chill for 30 minutes.
7.  Store in air tight container in refrigerator for up to 2 weeks.

I buy 2 bags of pretzels to allow for breakage.

Recipe adapted from Cookies & Cups