Old Cold Fish

Leftover fish never gets eaten.  Potatoes and bacon can fix that.  They can fix just about anything. 

Salmon Hash with Poached Eggs

From Food and Wine

Serves 4

1 pound small Yukon Gold potatoes
4 slices of bacon
2 tablespoons unsalted butter
1 small red onion, finely chopped
3/4 pound cooked skinless salmon fillet, flaked
2 tablespoons snipped chives
Salt and freshly ground pepper
4 eggs
Hot sauce, for serving

Put the potatoes in a pot of water and bring to a boil. Cook until tender, about 20 minutes. Drain and peel the potatoes, then cut them into 1-inch chunks.
In a large nonstick skillet, cook the bacon over moderately high heat until browned and crisp, about 6 minutes. Transfer the bacon to paper towels to drain, then crumble.
Melt the butter in the bacon fat in the skillet. Add the onion and potatoes and cook over moderate heat, stirring occasionally and gently mashing the potatoes until browned in spots, about 8 minutes. Add the bacon, salmon and chives; season with salt and pepper. Cook just until the salmon is heated through.
Meanwhile, bring a large, deep skillet of water to a simmer. Crack the eggs into individual bowls and add them to the simmering water. Poach the eggs over moderate heat until the whites are set but the yolks are still slightly runny, about 5 minutes.
Using a slotted spoon, carefully lift the eggs out of the water; blot dry with paper towels. Spoon the hash onto plates, top with the eggs and serve right away. Pass hot sauce at the table.

Easy Poached Eggs

From Bon Appetit

Fill a 1-cup microwaveable bowl or teacup with 1/2 cup water. Gently crack an egg into the water, making sure it's completely submerged. Cover with a saucer and microwave on high for about 1 minute, or until the white is set but the yolk is still runny. Use a slotted spoon to transfer the egg to a plate.

Ooey, Gooey Spinach

I have decided its not me.  Its the fault of the spinach.

Spinach and Scallion Dutch Baby

From Food and Wine

Serves 6-8

1 pound baby spinach
4 large eggs
1 cup milk
1 cup all-purpose flour
Kosher salt and freshly ground pepper
Pinch of freshly grated nutmeg
4 tablespoons unsalted butter
4 large scallions, thickly sliced
2 tablespoons freshly grated Parmesan cheese

Remove the top rack in the oven and preheat to 450°. In a large pot of boiling salted water, cook the spinach until wilted, about 1 minute. Drain and let cool. Squeeze the spinach dry and coarsely chop it.
In a blender, mix the eggs, milk, flour, 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and the nutmeg until smooth.
In a 12-inch cast-iron skillet, melt the butter. Add the scallions and cook over moderate heat until tender, about 3 minutes. Add the spinach and cook until heated through, about 1 minute; season with salt and pepper. Increase the heat to high and cook for 1 minute without stirring. Pour in the batter, sprinkle with the Parmesan and transfer the skillet to the oven. Bake for 25 minutes or until golden. Cut into wedges and serve hot or warm.

Make Ahead:  The Dutch baby can be baked up to 4 hours ahead; reheat in the skillet in a 425° oven for 5 minutes.

8 loaves in 6 days

That's what is it going to take.  A loaf and a third a day. Plus there are 3 packages of hot dog buns, two packages of rolls, two packages of bagels, two packages of tortillas, some focaccia bread and a partridge in a pear tree.  That's what happens when the cooks don't coordinate on a family vacation.  Did I mention the 4 pounds of butter?  And the toaster is broken!  I am not throwing out bread.  It goes against my principles.  This recipe put a small dent in the situation. 

Cinnamon Toast

From thepioneerwoman.com

Serves 8

Ingredients

• 16 slices bread (whole wheat works great)
• 2 sticks salted butter, softened
• 1 cup sugar (more to taste)
• 3 teaspoons ground cinnamon
• 2 teaspoons vanilla extract (more to taste)
• 1/8 teaspoon ground nutmeg (optional)

Preparation Instructions

Preheat oven to 350 degrees.
Smush softened butter with a fork. Dump in sugar, cinnamon, vanilla and nutmeg, if using. Stir to completely combine.

Spread on slices of bread, completely covering the surface all the way to the edges.  About 2 T per slice.
Place toast on a cookie sheet. Place cookies sheet into the oven and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it won't burn!
Remove from oven and cut slices into halves diagonally.

Posted by Ree on April 25 2010

Overripe Cantaloupe

Smoothies are great for undesirables.

Cantaloupe Smoothie
Serve 2

1 cup orange juice
1 cup cubed cantaloupe
1 cup ice


Blend until smooth. Sweeten if desired.

Tangy Whole Milk

This is our favorite pancake recipe. It's put to the test using whole milk that expired 2 months ago.

Buttermilk Pancakes
From allrecipes.com
Makes 12 five inch pancakes
219 calories, 7.4 g of fat per pancake

• 3 cups all-purpose flour
• 3 tablespoons white sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 cups buttermilk
• 1/2 cup milk (whole is best)
• 3 eggs
• 1/3 cup butter, melted

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.  

Tip:  Bringing the milk and eggs to room temperature will make the pancakes more light and fluffy.  

Ripe Yogurt

Oct 2010:
Ooooo, I'm going to buy some yogurt and use it to make my own. Didn't do it. Still have it.

Nov 2010:
Ooooo, I'm going to buy some yogurt and use it to make my own. Didn't do it. Still have it.

Dec 2010:
Ooooo, I'm going to buy some yogurt and use it to make my own. Didn't do it. Still have it.

Is there a pattern here? Lucky for me the last one I bought I mistakenly picked up vanilla flavored.

Yogurt Parfait
Makes 1

3/4 c. vanilla flavored yogurt, divided
2/3 c. frozen strawberries in sugar, thawed
1 T. blueberries
2 T. granola

Spoon 1/2 cup of yogurt into a parfait or other glass. Top with strawberries. Next add blueberries. Spoon the rest of the yogurt on top of the fruit. Sprinkle with granola.

You can use fresh strawberries. Wash, remove tops and slice. Sprinkle with desired amount of sugar and let sit until juice is made.

Amounts for a McDonald's size yogurt parfait:

In a 6 oz cup layer:

1/4 c. vanilla yogurt (bottom)
1/3 c. frozen strawberries in sugar, thawed
5 blueberries
2 T. vanilla yogurt
1 T Nature Valley granola (top)

Perfect Poached Eggs

Poached Eggs
From Bon Appetit

Fill a 1-cup microwaveable bowl or cup with 1/2 cup water. I tried different bowls and cups and a cereal bowl worked the best for my microwave. Gently crack an egg into the water, making sure it's completely submerged. Add more water if necessary. Cover with a saucer. Microwave on high for about 1 minute, or until the white is set but the yolk is still runny or to desired doneness. The time will depend upon your microwave. Remember it will still cook if you leave it in the hot water. Use a slotted spoon to transfer the egg to a plate.

Two Rolls

And I don't mean on my stomach. Maybe.

Swedish Cinnamon Twists
Adapted from Make-a-Mix Cookery
Makes 24

Hot Roll Mix
5 lbs. all-purpose flour 1 1/4 cups sugar
4 Teaspoons salt
1 cup instant nonfat dry milk

Combine together and put in large airtight container to store. Use within 6 months.
Bread mixture:
1 tablespoon dry yeast
1 tablespoon sugar
1/4 cup warm water
1 cup buttermilk
1/4 teaspoon baking soda
1/2 cup butter, melted
2 eggs, beaten
4 to 5 cups Hot Roll Mix Cinnamon
Filling, see below
3 tablespoons butter, melted
Powdered Sugar Glaze, see below
Cinnamon Filling:
1/2 cup brown sugar, firmly packed
1/2 teaspoon cinnamon
1/2 cup chopped nuts (if desired)
Combine brown sugar, cinnamon and nuts in a small bowl.
Powdered Sugar Glaze:
1 1/2 cups powdered sugar
1/2 tablespoon butter, melted
2 tablespoon hot water

Combine powdered sugar, melted butter and hot water in a small bowl to make a thin glaze. In a small bowl, dissolve yeast and sugar in warm water. Set aside. Bring buttermilk to a boil in a small saucepan (or in microwave); buttermilk should curdle.

In a large bowl, combine buttermilk, baking soda and 1/2 cup melted butter. Let buttermilk and butter cool then add eggs. When mixture is lukewarm, add dissolved yeast mixture. Gradually stir in 4 cups Hot Roll Mix until the soft dough forms a ball.

On a lightly floured surface, knead dough about 5 minutes until smooth and elastic. Add additional Hot Roll Mix if necessary to make a soft, but not too sticky dough. Lightly butter bowl. Put dough in bowl and turn butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.

Generously grease 2 baking sheets. Prepare Cinnamon Filling. Punch down dough. Roll out to a 12"x 20" rectangle. Brush dough with 3 tablespoons melted butter. Sprinkle Cinnamon Filling lengthwise over half of dough to within 1/2 inch of long edge. Fold rectangle in half lengthwise to cover filling. Seal dough edges with the edge of a plate. With a pizza cutter, cut dough into 24 strips, about 3/4-inch wide. Twist each strip twice and place strips 1 inch apart on prepared baking sheets. Cover and let rise until doubled in bulk, about 30 t0 40 minutes.

Preheat oven to 375 degrees. Bake 10 to 12 minutes, until golden brown. Prepare Powdered Sugar Glaze, and brush on while rolls are still warm.

Here is basically the same recipe without making the hot roll mix first.

Swedish Cinnamon Twists 
From Taste of Home
Makes 30
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
2 cups warm buttermilk (110 to 115 degrees F-will appear curdled) 1/2 cup butter, softened
6 tablespoons sugar
2 eggs
2 teaspoons salt
1/2 teaspoon baking soda
7 1/2 cups all-purpose flour

Filling:
1/4 cup butter, melted
1 cup packed brown sugar
1 teaspoon ground cinnamon

Glaze:
1 cup confectioners' sugar
1 tablespoon butter, melted
1 tablespoon hot water

In a mixing bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, eggs, salt and baking soda; mix well. Stir in flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. x 9-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough.
Fold in half lengthwise, forming a 16-in. x 4-1/2-in. rectangles; pinch edges to seal. Cut into 4-1/2-in. x 1-in. strips; twist each strip two or three times. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.

Bake at 375 degrees F for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; spoon over warm twists.

Whole Wheat Cinnamon Rolls
Adapted from my friend C.F.
Makes 24

1 1/2 cups warm water (110 to 115 degrees)
1 can nonfat evaporated milk
1/2 cup oil
8 cups whole wheat flour (may use half white and half whole wheat)
1 T. lemon juice
1 1/2 T. yeast
3/4 cups honey
1 egg white or 1 egg
1 t. salt
1 1/2 t. baking powder
Raisins (optional)
Nuts (optional)

Glaze: 1 cup powdered sugar
2 T. hot water or milk
Warm the milk (110 to 115 degrees) and add warm water. Dissolve the yeast in the liquid mixture. Mix the remaining ingredients into the liquid and add just enough flour to make a soft dough. For light rolls, make sure the dough is soft and not stiff. The flour is the ingredient that determines the dough texture.

Knead the dough for 10 minutes and let it relax for 15 minutes. Halve the dough. Roll out each half to 1/4 to 1/2 inch thickness forming a 12 x 9 inch rectangle. Brush surface lightly with melted butter and sprinkle with cinnamon and a tine amount of brown sugar. Roll up from long side; seal seam. Cut into 1 inch slices.

Place on well greased pans. Allow to rise until they are double in bulk.

Bake at 350 degrees for 10-14 minutes or until they are lightly brown. Combine glaze ingredients. Remove from oven. Spoon or brush glaze on rolls while still warm. Remove rolls from pans. Place on wire rack to cool.

For a quicker rise time, place in oven set at 150 degrees for 15 minutes, then bake.

Variation: Add diced apples in the filling.

Pumpkin Granola Muffins

The following conversation may or may not have been between me and myself.

Oh, look! Libby's pumpkin pie mix is on sale for a dollar and it was $2.50!

You don't use the Libby's pumpkin pie recipe. 

But it's only a dollar!

Who want's to eat pumpkin pie now?

I can save it until next year.

Again, you don't use the Libby's recipe.

It says here on the can there are other recipes on their website like pumpkin muffins! Maybe there will be a chocolate pumpkin muffin recipe.

Fine.

 Oh sure, mention chocolate and you cave.

You are only getting four.

Meanie.

Pumpkin Granola Muffins
From Libby's

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups granola with raisins
• 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
• 1/2 cup egg substitute or 2 eggs beaten
• 1/2 cup canola oil
• 1/2 cup crushed granola (use the stuff at the bottom of the bag) or 2 tablespoons sesame seeds or flax seeds

Directions

PREHEAT oven to 400° F. Paper-line 24 muffin cups and spray with non-stick cooking spray or spray 24 muffin cups.

COMBINE all-purpose and whole-wheat flours, sugar, baking powder, pumpkin pie spice, baking soda and salt in large bowl. Stir in granola. Add pumpkin pie mix, egg substitute and oil in another large bowl. Pour pumpkin mixture into flour mixture; stir until just moistened. Spoon batter into prepared muffin cups. Sprinkle each with crushed granola.

BAKE for 15 to 17 minutes or until wooden pick inserted in centers comes out clean. (Mine took 20-22 minutes to bake.) Remove from pans to wire rack; cool slightly. Serve warm or cool to room temperature and place in airtight container.

FOR PUMPKIN GRANOLA LOAVES:
PREHEAT oven to 350° F. Spoon batter into two greased 9 x 5-inch loaf pans. Sprinkle with crushed granola. Bake for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Nutritional Information (using egg substitute)

• Serving Size
  1/24 muffins (2 dozen) of recipe
• Calories 220
• Calories from Fat 60

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

• Total Fat 7g 11%
• Saturated Fat 0g 0%
• Cholesterol 0mg 0%
• Sodium 180mg 7%
• Carbohydrates 36g 12%
• Dietary Fiber 3g 11%
• Sugars 13g
• Protein 4g

• Vitamin A 35%
• Vitamin C 0%
• Calcium 4%
• Iron 6%

A Winter Breakfast

Oeufs en Cocotte
aka shirred eggs
aka baked eggs

From whatscookingamerica.net
Preheat oven to 325° F.

For each serving, lightly butter an individual oven-proof baking dish or ramekin.

Break one or two eggs into each dish. Season with salt and pepper. Spoon 1 tablespoon milk or cream over eggs (skim milk, low-fat milk, half and half, or light cream may be substituted). Spooning a liquid over the eggs can help prevent drying out.

Bake in preheated oven approximately 12 to 14 minutes, depending on number of servings being baked. Check the eggs after about 10 minutes baking time. When done, the whites should be completely set and the yolks beginning to thicken but not hard.

Serve immediately.

Variations:
Top before baking with:
Shredded cheese
Chopped ham
Salsa
Minced chives or herbs

You can bake eggs nestled in other foods such as rice, vegetables or sauces. These foods should be heated before the eggs are added for faster and more even cooking. Make indentations in the heated with the back of a spoon, about a 2-inch diameter. Place the egg in the indentation.

Scones

2 cups all purpose flour
3 tablespoons sugar
1 T baking powder
6 T chilled butter
1/4 cup chopped nuts, toasted (optional)
1 beaten egg
1/2 cup half and half or light cream
1 T half and half or light cream
2 tsp sugar
Serve with butter and jam, creme, clotted creme or creme fraiche

Preheat oven to 400.

Combine flour, the 3 T sugar, baking powder, and 1/4 tsp salt. Cut in butter. If desired, stir in nuts. Combine egg and 1/2 cup half and half; add to dry mixture. Stir just till moistened.

Turn dough onto a floured surface. Knead 12 to 15 strokes or till nearly smooth. Pat or lightly roll to 1/2 inch thickness. Cut with a 2 and 1/2 to 3 inch cutter.

Place scones 1 inch part on an ungreased baking sheet. Brush tops with 1 T half and half or put an indent in the middle of the scone and pour a splash of cream into the indent. Sprinkle with 2 tsp sugar. Bake in a 400 degree oven for 12 to 15 minutes or till golden. Remove from baking sheet and cool on a wire rack for 5 minutes. Serve warm. Makes 10 to 12 scones.

Nutrition Facts per scone: 187 cal, 9 g total fat (5 g sat fat), 45 mg chol, 244 mg sodium, 23 g carbo, 1 g fiber, 3 g protein

Doughnut Disaster

I love apple cider doughnuts that are available this time of year. Since I have some apple cider from last year in my basement fridge that I need to get rid of, I thought I would make my own.

In my effort to eat more healthy, I decided to make them whole wheat. Isn't that mutually exclusive? Healthy doughnuts?

Then I got it in my head they were going to be so delicious that I needed to quadruple the recipe.

Can't I just be normal?

I didn't have enough sugar for those healthy doughnuts so I went to the store to get some, came home and realized I forgot to get the sugar.

Next, distracted, distracted. And more distracted which led me to forget that I didn't put any sugar in it. Fourteen cups of whole wheat flour and no sugar. Obtained sugar and tried to add it. Keyed word there: tried

I could tell they were not going to be the tasty little morsels that were dancing in my head so I made some the dough into graham crackers. After eating one cracker the verdict on those were "I can't eat another one." I am thinking graham cracker crust.

Bottom line. Stick to the recipe.

Apple Cider Doughnuts
Yield: About 15 doughnuts and 15 holes (serving size: 1 doughnut and 1 hole)
Cost per Serving: $0.48
From All You

Ingredients

• 2 cups sugar
• 1 tablespoon plus 2 tsp. cinnamon
• 1 1/2 cups apple cider
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3 1/2 cups all-purpose flour
• 4 tablespoons unsalted butter, melted
• 2 large eggs plus 1 large egg yolk
• 6 cups vegetable oil, for frying

Preparation

1. Line baking sheet with parchment. Line a large plate with paper towels. In a paper bag, combine 1 cup sugar and 1 Tbsp. cinnamon; shake to mix well. Set aside.
2. Bring cider to a boil over medium heat. Cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Let cool to room temperature.
3. In a large bowl, whisk baking powder, salt, 1 cup flour and remaining sugar and cinnamon until well combined. In a small bowl, whisk butter, eggs, yolk and cooled cider until well combined. Add cider mixture to flour mixture; whisk until smooth. Add remaining 2 1/2 cups flour and mix until just combined. Dough will be slightly sticky. Refrigerate 10 minutes.
4. Pour oil into a large pot and attach a candy thermometer to side (thermometer should not touch bottom of pot). Heat oil over medium-high heat until it reaches 375ºF, watching and adjusting as needed to keep oil from overheating.
5. Turn dough out onto a well-floured countertop and coat fingertips with flour. Pat dough out to 1/2-inch thickness. Using a doughnut cutter or 2 round cookie cutters (one large and one small), cut out doughnuts and holes. Transfer both to lined baking sheet. Gather scraps and re-pat dough, cutting as many doughnuts as possible.
6. Working in batches, carefully slide doughnuts into hot oil. After about 1 minute, doughnuts will rise to surface and begin to brown. At that point, turn over and fry 1 1/2 minutes longer. Transfer to lined plate to drain. Bring oil back to 375ºF before frying another batch. When doughnuts have cooled for 1 minute, add to bag with cinnamon sugar and toss to coat. Remove to a clean plate and serve.

Nutritional Information

Calories:480

Fat:18g (sat 5g)

Protein:6g

Carbohydrate:79g

Fiber:1g

Cholesterol:65mg

Sodium:322mg

Easy Sopapillas

Place ingredients for bread in a bread machine.
Push the wrong button.
Leave the house.
Come home to a doughy mess.
Form into balls.
Deep fry.

If that doesn't suit your style, try this yummy recipe.

Sopapillas

Similar to the French beignet.

Mix and proof in small bowl for about 10 minutes:
2 T yeast
1/2 cup warm water
1 T sugar

Mix:
1/2 cup sugar
1/2 cup butter
2 t salt
1 cup boiling water

Combine:
3 beaten eggs
2 cups flour
yeast, water, sugar mixture from above

Beat all ingredients until smooth. Stir in 2 1/2 cups more flour. Let rise one hour. Roll out 1/2-1/8-inch thick. Cut into pieces. Or just pull off some dough and shape into a ball by turning inside out. Deep fry in 4-inches of lard or oil that is heated to 400 degrees. Spoon oil over the top as this will help them rise. Turn once. Fry until puffy, golden and slightly crusty. Drain well. Serve with honey butter or sprinkle with cinnamon and sugar or dust with powdered sugar. Can coat sopapillas with cinnamon and sugar or powdered sugar by dropping into bag with desired coating. If needed, refrigerate unused dough.
Honey Butter

1/2 cup butter
1/4 t vanilla
1 egg yolk (optional)
1 cup honey

Whip softened butter. Add vanilla and egg yolk. Add honey gradually while whipping. Beat for 20 min. Makes 1 cup.
 
Fluffy Honey Butter from melskitchen.com

2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Cinnamon and Sugar

Mix:
3 T sugar
1 t cinnamon

Papaya Haiku

Fruit of the Angels?
Green is way too ripe.
Must ripen to a red-orange.
Promptly turns to brown.

Papaya Smoothie

Adapted from Tropical Energy Smoothie
Serves 1

3/4 c. pineapple juice
1/2 c. plain yogurt
1 T. tahini (or other nut butter)
1 c. peeled and chopped papaya, or scooped out with a spoon
1/2 medium banana
1 c. ice

Place ingredients into blender in order. Blend until smooth.

Variations: Substitute orange juice for the pineapple juice. Substitute 1/2 c. pineapple for 1/2 of the cup of papaya. Leave out the banana if you like.

Hawaiian papayas are smaller. The are best when they have a reddish orange skin. Asian and Carribean are larger and are ripe when green and yellow. Hint: If you wait for the Asian or Carribean one to turn a beautiful red-orange, you will be writing your own rotting papaya poem. Read more about them here and here.

Brown Juice

The bottle says orange juice but I wouldn't call it that color. Neither did anyone else.
Orange Yogurt Bread
From Taste of Home
also found at pinchmysalt.com


Orange Yogurt Bread
2/3 cup butter, softened
1 1/4 cups sugar
2 eggs
1/2 cup plain yogurt
1/2 cup orange juice
1 tablespoon grated orange peel
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Glaze:
1/2 cup confectioners’ sugar
2 to 3 teaspoons orange juice
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add yogurt, orange juice and peel. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well.
3. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean (cover loosely with foil if top browns too quickly). Cool for 10 minutes before removing from pan to wire rack to cool completely.
4. For glaze, combine confectioners’ sugar and enough orange juice to achieve desired consistency (start with 2 t. and add more if needed). Drizzle over cooled bread.
Using a long very thin paint brush handle, I poked holes in the bread all the way to the bottom. I poked as many holes as I could without compromising the top of the bread. I doubled the glaze recipe and poured it slowly over the bread while it was still warm, making sure I drizzled glaze down each hole.

What Can Brown Do For You?

Brown pears and brown applesauce that is.

Pear Bundt Cake
From wholefoodsmarket.com

Serves 12

Ingredients

1/4 cup unsweetened applesauce
1/4 cup high heat, expeller pressed sunflower oil or expeller pressed canola oil
3/4 cup natural brown sugar, packed
2 eggs
1 teaspoon vanilla
1 cup unbleached white flour
1 cup whole wheat pastry flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ground nutmeg
3 small to medium Bartlett pears, cored and chopped(leave peel on)
1/2 cup chopped walnuts or pecans
1/3 cup raisins

Method

Preheat oven to 350°F.

Spray a 2-quart bundt pan with canola oil cooking spray and set aside.

Whisk together applesauce, oil and brown sugar, blending completely. Add eggs, one at a time, whisking well after each addition. Add vanilla.

Sift together both flours, baking soda, salt, cinnamon and nutmeg and gradually add to liquid ingredients, blending completely. The batter will be thick and slightly sticky. Stir in pears, nuts and raisins.

Spoon the batter into the prepared pan. Bake the cake for 60 to 70 minutes or until done when tested with a toothpick. Cool the cake in the pan for 10 minutes before turning out onto a wire rack to continue cooling.

Nutrition

Per serving (3.5 oz/94g-wt.): 240 calories (80 from fat), 9g total fat, 1g saturated fat, 5g protein, 37g total carbohydrate (3g dietary fiber, 19g sugar), 30mg cholesterol, 320mg sodium

Less Corn, More Bread

Bisquick makes bitter cornmeal taste better.

Cornbread

Mix:
3 c Bisquick

1/3 c cornmeal

1 c sugar

1 t. baking powder

Heat until warm:

1 c. margarine or butter and

1 1/2 c. milk

Add to Bisquick mixture--don't stir yet

Beat 3 eggs and add to above

Stir 20 times

Pour into greased 9x13 pan and bake 350 for 30-35 mins.

Homemade Bisquick Mix

4 c. flour
2 T. baking powder
1 1/2 t. salt
1 c. shortening

Combine flour, baking powder and salt in a large bowl. Add shortening and mix until blended. Use and electric mixer or your hands to do this.

Caramelized Condensed Milk

I have a great Key lime pie recipe. Sadly, my condensed milk is so old it had naturally caramelized. (Read turned brown and thick). Nobody would eat the pie. My answer to that (and to everything)--make it into a smoothie. I increased the milk to one cup and replaced the Key lime yogurt with a small slice of pie. I wonder how eatbetteramerica.com would feel about that.


Key Lime Pie

This recipe is just like a pie they sell in Florida for 12 bucks a pie.
Serves 8
From allrecipes.com

Ingredients

• 1 (9 inch) prepared graham cracker crust
• 3 cups sweetened condensed milk
• 1/2 cup sour cream
• 3/4 cup key lime juice
• 1 tablespoon grated lime zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
3. Bake in preheated oven for 12 to 16 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Nutritional Information

Amount Per Serving Calories: 554 | Total Fat: 20.5g | Cholesterol: 45mg

Nabisco Classic Graham Cracker Crust

Ingredients:

8 whole HONEY MAID Honey Grahams, finely crushed (about 1-1/4 cups crumbs)-use a food processor.

1/4 cup sugar

1/3 cup butter or margarine, melted

Preparation:

PREHEAT oven to 375°F. Mix all ingredients until well blended. Mix in food processor.

PRESS firmly onto bottom and up side of 9-inch pie plate.

BAKE 8 to 10 minutes or until lightly browned. Cool completely.

Strawberry-Key Lime Smoothies

Potassium Plus

Potassium can blunt the effects of salt on blood pressure. This recipe supplies an excellent source of potassium.

From eatbetteramerica.com

Prep Time:10 min

Start to Finish:10 min

makes:2 servings

1	cup frozen organic strawberries
1/2	cup calcium-enriched orange juice or fat free (skim) milk
2	containers (6 oz each) Yoplait® Key lime pie yogurt

1.	In blender, place all ingredients. Cover and blend on high speed about 1 minute or until smooth.
2.	Pour into 2 glasses. Serve immediately.

Nutritional Information 1 Serving: Calories 230 (Calories from Fat 5); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 100mg; Total Carbohydrate 47g (Dietary Fiber 2g, Sugars 42g); Protein 9g Percent Daily Value*: Vitamin A 15%; Vitamin C 150%; Calcium 35%; Iron 4% Exchanges: 1 1/2 Fruit; 1 Other Carbohydrate; 1 Skim Milk; 0 Vegetable Carbohydrate Choices: 3


My Key Lime Pie Smoothie

1 cup milk
1 cup frozen strawberries
1 piece of Key lime pie
1/2 c. ice (optional, but use if the strawberries are not frozen)

Blend until smooth.

Wobbly Carrots

No crunch left. No takers. So I made carrot cake. The hard part is grating the flexible things. This carrot cake is a wholesome good for you lower fat kind of "cake."
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Carrot-Oat Cake

From Whole Foods
Serves 16
Enjoy this hearty carrot cake for breakfast, a snack or dessert. Serve it warm or at room temperature.

Ingredients

Natural cooking spray
1 cup rolled or quick cooking oats
1 cup chopped walnuts
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups grated carrots
1 cup pure maple syrup
1 cup dried currants
1/2 cup unsweetened finely shredded coconut
1 1/2 teaspoons vanilla extract

Method

Preheat oven to 325°F. Lightly oil a (9-inch) square baking pan with cooking spray and set it aside.

Pulse oats and walnuts in a food processor until coarsely ground. Transfer to a large bowl. Add flour, baking powder, baking soda, cinnamon, ginger and salt and mix well. In a second large bowl, combine carrots, maple syrup, currants, coconut and vanilla. Add carrot mixture to flour mixture and stir until completely incorporated. Transfer to prepared pan and bake until cooked through and deep golden brown, about 1 hour. Set aside to let cool before cutting into squares.

Nutrition

Per serving (about 2oz/67g-wt.): 190 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 230mg sodium, 32g total carbohydrate (3g dietary fiber, 19g sugar), 4g protein

Good Thing the Bread is Brown

I used the last of my brown pears in this bread recipe.

Pear Bread

from allrecipes.com
Serves 20
This recipe makes 2 loaves

Ingredients

• 3 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 3/4 cup vegetable oil
• 3 eggs
• 2 cups white sugar
• 2 cups peeled shredded pears
• 1 cup chopped pecans
• 2 teaspoons vanilla extract

Directions

1. In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl.
2. In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans. Sprinkle each loaf with 1 T. sugar.
3. Bake in a preheated 325 degree F oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.

Nutritional Information

Amount Per Serving Calories: 241 | Total Fat: 9.2g | Cholesterol: 32mg

That Appetizing Applesauce Once Again Rears Its Ugly Head.

Well actually its head is more like brown dried something floating in a watery something. Apparently there are few words to describe it.

Applesauce Bread
From allrecipes.com

Makes 2 loaves

Ingredients

• 3 cups all-purpose flour
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 cups applesauce
• 1 cup raisins (optional)
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup sour cream

Directions

1. Preheat oven to 350 degrees F . Grease and flour two 9 x 5 inch loaf pans or spray with Pam.
2. Beat together eggs, sugar, and oil. Blend in applesauce, and then sour cream or buttermilk. Stir in raisins. Mix in flour, baking powder, soda, and cinnamon until just moistened. Do not over mix. Pour batter into prepared pans.
3. Bake for 80 minutes. Cool on wire racks.

Tip: Sprinkle with 1 T. of sugar before baking.