Monday, September 24, 2012

Pumpkin Squares

Pumpkin Squares
1 cup flour
½ cup quick oats
½ cup brown sugar
½ cup oleo, melted

2 cups pumpkin
1 13 oz can evaporated milk
2 eggs
¾ cup sugar
½ tsp. salt
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. cloves

½ cup nuts, chopped
½ cup brown sugar
2 Tbsp. melted butter

Mix first group of ingredients together.  Spread in 9x13 pan and bake at 350 for 15 minutes.  Combine second group of ingredients.  Pour on crust; bake 20 minutes.  Combine last group of ingredients.  Sprinkle over top and bake additional 15-20 minutes. 

Optional:  Top with Cool Whip to serve.

Thursday, September 6, 2012

Peasant Bread

I received a bread machine for Christmas last year.  There's nothing like warm, freshly baked bread when you know what goes in it.  When I lived back home, we had a tradition competition of getting up and slicing the top off right after it finished baking.  I went on a bread making kick the last few weeks with my very own machine, and we fell in love with the peasant bread recipe.

I usually make one large loaf like pictured above, but I'll post the other size recipes too. I baked this on the sandwich setting and to a light temperature.

*Please place the ingredients in the machine in the listed order*

Large (2-2.5 pound loaf):
1 1/2 cups water
2 tsp. sugar
1 1/2 tsp. salt
3 cups bread flour
1/2 - 3/4 cup ground flax (I never measure, just eyeball whatever amount looks good)
2 tsp. bread machine yeast

Add ingredients to the machine, adjust the settings if necessary, and wait about 2 1/2 - 3 hours for delicious homemade bread.

Medium (1.5 pound loaf):
1 cup water
1 1/4 tsp. sugar
1 tsp. salt
2 cups bread flour
1/2 cup ground flax
1 1/2 tsp bread machine yeast

Small (1 pound loaf): Halve the ingredients for the large loaf

Wednesday, September 5, 2012

Gyro Burgers

This burger recipe puts a nice twist on the traditional gyro sandwich. I love Greek food, but don't seem to make it often enough.  I absolutely cannot wait to have these soon.

Gyro Burger with Garlic Feta Fries

2 tablespoons plain yogurt
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed
½ teaspoon lemon-pepper seasoning
¼ teaspoon salt
1 pound ground lamb or pork
4 pita breads, halved
Sliced cucumbers
Tzatziki sauce (Greek cucumber and yogurt sauce)

In a bowl, combine yogurt, garlic, rosemary, lemon-pepper, and salt.  Crumble meat over mixture; mix well.  Shape into four oval patties.  Grill, covered, over medium heat for 6-7 minutes on each side or until meat is no longer pink.  Serve in pita bread with sliced cucumber and sauce.

Tzatziki sauce

1½ cups Greek yogurt
Juice of half lemon, or 1½ Tbsp
½ - 1 garlic clove, chopped
1 medium cucumber, seeded and diced
1½ tsp kosher salt (to salt cucumber)
1½ tsp chopped fresh dill (or mint leaves)
Kosher salt and fresh ground black pepper, to taste

Peel cucumber, cut in half lengthwise, and use a spoon to scoop out seeds.  Slice cucumber, salt, and place in a strainer for 30 minutes to let liquid drain out.  Drain well and wipe dry with paper towel.  In a blender, add cucumber, garlic, dill, lemon juice, and a little pepper; blend well.  Stir mixture into yogurt.  Taste and adjust seasonings as needed.  Let refrigerate for at least 2 hours before serving so the flavors can meld.

Monday, December 12, 2011

Broccoli Cheese Soup

I love making this soup, because you can make it on the stove in about a half hour or cook it all day in a crock.

12 cups water
20 ounces chopped broccoli (or if you're me, much more)
1 1/2 cups chopped onion
4 teaspoons salt
pepper, to taste
2 teaspoons garlic powder
16 ounces shredded cheddar cheese
2 cups milk
2 cups heavy cream
1/2 cup butter
2/3 cup flour
1 cup cold water

Bring water to boil.  Add broccoli and onion; boil 10-12 minutes or until onions are transparent.  Add seasonings, milk, cream, butter, and cheese.  Stir until cheese melts and soup has a creamy texture.  Mix together flour and cold water for a thickener.  Add to soup, stirring rapidly and cook until soup is thick.

Thursday, September 8, 2011

Mrs. Field’s Chocolate Chip Cookies

What's not to love about chocolate chip cookies?  They're delicious any time of the year.  Perfect for making ice cream sandwiches in the summer and amazing in the winter when they warm you and the house.

Yields: 60-70 cookies

2 cups butter-flavored Crisco
2 cups brown sugar
1½ cups sugar
2 tablespoons vanilla
 4 large eggs
1½ teaspoons salt
   teaspoons baking soda
6 cups flour
1 cup chopped walnuts (optional)
12 ounce bag chocolate chunks

Cream together Crisco and sugars.  Mix in remaining ingredients.  Drop by tablespoon (1½” mounds). Bake on wax paper or oil sprayed sheets at 350 for 8-10 minutes.

Thursday, August 18, 2011

Broccoli Slaw

This recipe was first introduced to me by my Aunt Cheryl.  I absolutely love the fresh and crunchy texture of this slaw.  I have to admit I made this for dinner last night, but we ate it all before I remembered to take a picture.  I'm sure I'll be making it soon and update with a picture.

1/4 C. Oil
2 t. Soy sauce
1/3 - 1/2 C. Sugar
1/2 C. Vinegar
1 t. Sesame oil (if you have it)
5 green onions (including stems)
1 package broccoli slaw
3/4 C. Rice noodles (Chow Mein noodles)
3/4 C. Cashews
1/2 C. Sunflower seeds

Whisk together the first group of ingredients, until a dressing forms. Add in second group of ingredients and toss until well coated.  Refrigerate for 2-3 hours to marinate and chill before serving.

Note:  I made this for dinner and didn't get home in time to let it marinate for longer than 45 minutes to an hour.  It still turned out quite well, but had a little extra crunch.

Saturday, July 30, 2011

Peach Freezer Jam

This stuff is so delicious, I bet some of it will never make it to the freezer.  The first time I made this, I had to try some before it even set.

4 - 4 1/2 cups sugar
2 pounds of peaches
2 tablespoons lemon juice
1 box fruit pectin (I use Sure Jell brand)

Peel and slice peaches.  Mash with 1/2 cup of sugar, until peaches are in small pieces and there is a lot of juice.  Measure out 3 cups; add remaining sugar and lemon juice.  Let set for 10 minutes, but stir occasionally.  Follow directions on fruit pectin for making freezer jam.  (For Sure Jell:  bring to a boil 3/4 cup water and pectin, while stirring constantly and let boil for 1 minute.)  Add pectin mixture to peach and sugar mixture, stirring well until all sugar is dissolved.  Pour into clear Mason jars or freezer Tupperware containers, leaving 1/2 - 1 inch of space at the top, and seal.  Let set at room temperature in sealed containers for 24 hours.  Place in freezer to store and stick one in the fridge to eat immediately.

Note:  Unlike traditional canning, the jars do not need to be pressure canned or sealed in a water bath.  Simply add the lid and ring to seal.  For freezer containers, be sure to seal lid tightly.