Thursday, December 30, 2010

CROUTONS

Save old bread and cut it into bite-sized cubes.
Lightly toss cubes with a bit of olive oil, vegetable oil or melted butter.
Place cubes in a single layer in a shallow pan and cook at 300o F for about 20 minutes, stirring once.
When cooked, season with a sprinkling of Parmesan cheese.
OPTION: When tossing cubes with oil, add finely chopped thyme, basil, or other herbs.
Store in tightly sealed container.

BUBBLE BREAD

 My friend Jackie Tolman from Montana gave this recipe to me over 20 years ago. 

Place in bundt pan:
       About 24 FROZEN Rhodes dinner-size rolls

Mix and sprinkle over rolls:
       1/2 cup brown sugar
       1 tsp. cinnamon
       1 small pkg. Cook & Serve butterscotch pudding mix
                         (DO NOT USE INSTANT PUDDING!)
       1/2 cup pecans or walnuts, chopped

Drizzle over top: 
       1/2 cup butter, melted

Place wet cloth over pan.
Let rise overnight (or about 8 hours).
Bake at 350O F for 30 min.

Invert immediately onto platter or pan. Scrape any remaining sauce from pan onto top of rolls.

Thursday, December 23, 2010

FROZEN APPLE CRUMB PIE

My daughter, Jennifer, gave me this recipe.  We made four apple crumb pies for Thanksgiving!

*NOTE:  The pie ingredients do not have to be frozen, if you are baking the pie right away.  Just put the apple mixture right into the finished pie crust.

Picture to come later - I misplaced my jump drive!

Mix in gallon size freezer bag: 
       1 cup sugar
       2 tablespoons flour
       1 teaspoon cinnamon
       1/4 teaspoon nutmeg
       1/2 teaspoon cardamom
      
 Slice and quarter apples about 1/4" thick and place in water with a little bit of lemon juice to keep from browning.
       5 medium granny smith apples
       2 medium Braeburn apples  (Total apples=7-8 cups apples)

Drain apples and add to dry ingredients in Ziploc bag. Shake to mix well.
Place in freezer.  It helps to place the Ziploc bag in the pie plate until it is frozen so that the apples will take the shape of the pie plate.  Use a deep dish pie plate for this recipe or it will bubble over in the oven and make a mess.  Yes, I am speaking from experience!

To make pie:
Make a pastry for a single crust pie.

Better Homes and Gardens pastry recipe:

In a mixing bowl stir together:
       1 1/4 cups all-purpose flour
       1/4 teaspoon salt
Cut in 1/3 cup shortening until pieces are the size of small peas.  
(I use my hands, I think it turns our better than using a pastry blender.)

Prepare:
       3 to 5 tablespoons cold water
Sprinkle 1 Tablespoon of the water over part of the mixture; gently toss with a fork.  Push to side of bowl.  Repeat till all is moistened.  

Form dough into a ball.  Roll out into a circle about 2 inches larger that pie plate turned upside down.  Roll onto rolling pin and unroll over pie plate.


Confession from Jennifer:  We have a big family of 6 hungry boys.  When I make pies, I make a lot.  (We typically have as many as 10-12 pies for Thanksgiving!)  It takes too much time to mix the water in with a fork for that many pies.  I use the mixer on low speed and just pulse it a couple of times.  

Add the frozen apple mixture.
Top with crumble.

Crumble:

Using a pastry blender, combine until the size of small peas
       1/2 cup butter
       1/2 cup brown sugar
       1/2 cup flour
       1/4 to 1/2 cup oatmeal
       1/8 teaspoon baking powder
DO NOT OVER MIX OR YOU WILL GET PASTE INSTEAD OF CRUMBLE!

(Use this same topping for an Apple Crisp.  Double the crumble, place 6 cups apples mixed with 1/2 cup sugar and 1 teaspoon cinnamon in a pan.  Top with crumble and bake.)  (Or use the same apple recipe as in the pie for the apple spices.)

Baking:
Bake on bottom rack of a 375O F oven for 25 minutes.  Cover edges and bake an additional 25 minutes.

To reheat cooled pies, heat oven to 250 O F.  Place pies in oven for about 30 minutes.

Monday, December 6, 2010

PINTO BEAN FUDGE

A friend gave me this recipe, but I have tweaked it somewhat, so now consider it my own.











Yield about 1 1/4 lb.

Butter 9x13 pan. Real butter makes the fudge taste better.

Place in a pint jar:
        1/2 can rinsed and well drained beans (I use pinto and black beans)
        5 Tbsp. Butter
        2 Tbsp. Milk

Gently warm in microwave oven until butter is melted and beans are warm, but not hot.
Place blender blade and lid on pint jar. (If your blade and lid don't fit, transfer ingredients into your blender.)

Blend on high until ingredients are thoroughly mixed and beans are pureed.
Place above ingredients into mixing bowl.

Add in this order:
        1 1/4 lb. Powdered sugar
        1/4 cup +2 Tbsp. cup baking cocoa 
            (less for lighter chocolate, more for darker)
Mix until ingredients are lightly blended.

Add:
        1 tsp. vanilla
        3/4 cup chopped nuts (optional)

Beat well until mixture becomes fudge consistency.
Adjust consistency by adding a little powdered sugar or milk.
Pour into buttered pan and let cool.
Cut into squares.

Saturday, December 4, 2010

HEATHER'S SUGAR COOKIES

This recipe came from my daughter, Heather and is a thick, softer cookie.

Mix together with fork until mixture looks like cornmeal and small peas:
           1 c shortening
           4 cups flour

Mix and add to above:
         1/2 cup milk
         2 eggs
         1 1/2 cups sugar
         1 1/2 tsp. Soda
         1/2 tsp. Almond extract

Roll out to about 1/4” thickness and cut into shapes.
Bake at 350oF on ungreased cookie sheet for 8-10 minutes.

Frost and decorate (see butter cream frosting.)

SUGAR COOKIES

I have had this recipe for decades and don't remember where I got it.
This cookie is thin and crisp.

Thoroughly cream:
         2/3 c shortening
           3/4 c sugar
           1/2 t grated orange peel
           1/2 t vanilla

Add and beat until light and fluffy:
1 egg

Stir in   1 T milk

Sift together and add to creamed mixture:
          2 c flour
            1/2 t baking powder
            1/4 t salt

Divide dough in half and chill one hour.
Roll 1/8” thick on lightly floured board or counter top.
Cut into desired shapes and bake on greased cookie sheet.
Bake at 375oF for 6-8 minutes.

YIELD: 2 doz.

Frost and decorate (see Buttercream Frosting.)
For excellent press cookies, use less flour.