Today, Oct. 27, is National Potato Day...so why not a recipe to celebrate!
NEED:
5 to 6 medium to large potatoes
Cooking oil ( veggie or olive)
Spices..
,
I used:
garlic powder
onion powder
thyme
salt
pepper
parsley flakes
Wash the potatoes, leave the skin on. Cut in half and then cut each half into 3 pieces, lengthwise.
Place potatoes in a large bowl.
Add 1/8 cup of oil and then the seasoning, to suit your tastes.
I added approximately 3/4 of a teaspoon of each, except the parsley flakes. I used a tablespoon of those.
Mix well, until the spices and oil cover the potatoes.
Place on a baking sheet. Spoon any remaining oil over the potatoes.
Place in oven at 325 degrees for 50 minutes. Flip them over half way through cooking time to brown both sides.
ENJOY!
Thursday, October 27, 2011
Monday, October 17, 2011
Easiest Custard Pie
I love eggs....no matter how they are made, so of course I LOVE custard pie. This one is the easiest pie ever.
NEED:
1/4 cup butter or margarine
4 eggs
3/4 cup regular sugar
1 pinch of salt
2 cups of milk, I use 2%
2 teaspoons of vanilla extract
1/2 cup of all purpose flour
Put all ingredients into a blender. Blend for 30 seconds. Pour into buttered 9 inch pie pan. Sprinkle with nutmeg. Bake at 350 degrees for 45 minutes. The flour will settle to make its own crust.
ENJOY!
NEED:
1/4 cup butter or margarine
4 eggs
3/4 cup regular sugar
1 pinch of salt
2 cups of milk, I use 2%
2 teaspoons of vanilla extract
1/2 cup of all purpose flour
Put all ingredients into a blender. Blend for 30 seconds. Pour into buttered 9 inch pie pan. Sprinkle with nutmeg. Bake at 350 degrees for 45 minutes. The flour will settle to make its own crust.
ENJOY!
Lemon Pecan Shortbread Cookies
I love shortbread and anything with nuts in it. The lemon keeps these nice and light.
NEED:
1 1/4 cups all-purpose flour
2 tablespoons finely chopped pecans or walnuts
3 tablespoons sugar
2 teaspoons finely shredded lemon peel(lemon zest)
1/2 cup butter
Sugar
Preheat oven to 325°F. In a medium bowl combine flour, nuts, the 3 tablespoons sugar, and the lemon peel. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling together (dough will still be crumbly). Knead until smooth; form into a ball.
On lightly floured surface roll dough until 1/2 inch thick. Using 1 1/2-inch or 3-inch cookie cutters, cut into desired shapes. (Or, roll into 1-inch balls.) Place 1 inch apart on an ungreased cookie sheets. Sprinkle with additional sugar.
Bake for 18 to 20 minutes for small cookies or 20 to 22 minutes for large cookies or until bottoms start to brown and centers are set. Transfer to wire racks; cool.
ENJOY!
NEED:
1 1/4 cups all-purpose flour
2 tablespoons finely chopped pecans or walnuts
3 tablespoons sugar
2 teaspoons finely shredded lemon peel(lemon zest)
1/2 cup butter
Sugar
Preheat oven to 325°F. In a medium bowl combine flour, nuts, the 3 tablespoons sugar, and the lemon peel. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling together (dough will still be crumbly). Knead until smooth; form into a ball.
On lightly floured surface roll dough until 1/2 inch thick. Using 1 1/2-inch or 3-inch cookie cutters, cut into desired shapes. (Or, roll into 1-inch balls.) Place 1 inch apart on an ungreased cookie sheets. Sprinkle with additional sugar.
Bake for 18 to 20 minutes for small cookies or 20 to 22 minutes for large cookies or until bottoms start to brown and centers are set. Transfer to wire racks; cool.
ENJOY!
Tuesday, October 11, 2011
Spice Rubbed Pork Tenderlion
Pork, in any form, in one of my favorite foods. This is very easy and very tasty.
NEED:
2 teaspoons brown sugar
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
2 teaspoons chile-garlic sauce
2 teaspoons extra-virgin olive oil
1 1/2 pounds pork tenderloin
Mix sugar, coriander, cumin, salt, chile sauce and 1 teaspoon oil in a small bowl to form a smooth paste. Rub the paste over the pork.
Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the pork; cook, turning occasionally, until browned on all sides, about 3 minutes. Transfer to the baking sheet.
Oven at 375 degrees. Place roast in sprayed or foil lined pan..spray foil
Roast the pork until just cooked through, 20 to 25 minutes (an instant-read thermometer inserted in the center should register 155°F). Let stand, loosely covered with foil, for 5 minutes.
Omit or change any of the spices you do not care for.
ENJOY!
NEED:
2 teaspoons brown sugar
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
2 teaspoons chile-garlic sauce
2 teaspoons extra-virgin olive oil
1 1/2 pounds pork tenderloin
Mix sugar, coriander, cumin, salt, chile sauce and 1 teaspoon oil in a small bowl to form a smooth paste. Rub the paste over the pork.
Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the pork; cook, turning occasionally, until browned on all sides, about 3 minutes. Transfer to the baking sheet.
Oven at 375 degrees. Place roast in sprayed or foil lined pan..spray foil
Roast the pork until just cooked through, 20 to 25 minutes (an instant-read thermometer inserted in the center should register 155°F). Let stand, loosely covered with foil, for 5 minutes.
Omit or change any of the spices you do not care for.
ENJOY!
Picked Grapes
I have not actually had these but am told they are great and go great with pork.
NEED:
3 cups stemmed red seedless grapes
1 1/2 cups sugar
1 cup white wine vinegar
3 ( 3 inch ) cinnamon sticks
1 tablespoon minced onion
Wash the grapes and divide them into three pint sized canning jars.
In a small saucepan, bring the sugar, vinegar, cinnamon and onion to a boil, then simmer 5 minutes. Pour syrup evenly over the grapes and insert a cinnamon stick in each jar. Seal tightly and refrigerate at least 8 hours. Servings: Make 3 cups.
ENJOY!
NEED:
3 cups stemmed red seedless grapes
1 1/2 cups sugar
1 cup white wine vinegar
3 ( 3 inch ) cinnamon sticks
1 tablespoon minced onion
Wash the grapes and divide them into three pint sized canning jars.
In a small saucepan, bring the sugar, vinegar, cinnamon and onion to a boil, then simmer 5 minutes. Pour syrup evenly over the grapes and insert a cinnamon stick in each jar. Seal tightly and refrigerate at least 8 hours. Servings: Make 3 cups.
ENJOY!
Sunday, October 9, 2011
Pumpkin Monkey Bread
A friend of mine, in Canada, made this. I tried it. It's wonderful.
NEED:
For the dough:
3 1/4 cups flour, plus extra for kneading
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/8 teaspoon of cloves
2 tablespoons of unsalted butter, melted (if all you have is salted, use it)
1/2 cup warm milk
1/4 cup warm water
2/3 cup pumpkin puree
1/4 cup sugar
2 1/4 teaspoon of active dry yeast
For the coating:
1 cup sugar
2 teaspoon of cinnamon
3/4 stick butter, melted
For the glaze:
2/3 cup powdered sugar
1-2 Tablespoons of pure maple syrup
In a large bowl, whisk together the flour, salt, and spices.
In another large bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast.
Make a well in the center of the flour mixture and add in the wet ingredients. Using a wooden spoon, gently stir until the dough comes together. Turn out on to a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Spray a clean bowl with cooking spray and place the dough inside.
Cover and let rise until doubled in size, about an hour.
In the meantime, mix together the cinnamon and sugar, and melt the butter for the coating. Spray a bundt pan with cooking spray. Once the dough has risen, shape the ball into a large rectangle. Using a sharp knife, cut the dough into roughly equal-sized pieces and roll each piece into a ball (I had about 40 pieces, but you may have more or less).
Dip each ball of dough into the melted butter and then the cinnamon-sugar mixture, layering them in the bundt pan as you go.
Once you’ve used all the dough, cover the bundt pan and let the dough rise again for another hour.
Preheat the oven to 350 degrees. Bake the bread until golden brown, 30-35 minutes. Let cool for 5-10 minutes before turning out on to a platter. To make the glaze, stir together the powdered sugar and maple syrup. Pour over the bread while it’s still warm.
ENJOY!
NEED:
For the dough:
3 1/4 cups flour, plus extra for kneading
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/8 teaspoon of cloves
2 tablespoons of unsalted butter, melted (if all you have is salted, use it)
1/2 cup warm milk
1/4 cup warm water
2/3 cup pumpkin puree
1/4 cup sugar
2 1/4 teaspoon of active dry yeast
For the coating:
1 cup sugar
2 teaspoon of cinnamon
3/4 stick butter, melted
For the glaze:
2/3 cup powdered sugar
1-2 Tablespoons of pure maple syrup
In a large bowl, whisk together the flour, salt, and spices.
In another large bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast.
Make a well in the center of the flour mixture and add in the wet ingredients. Using a wooden spoon, gently stir until the dough comes together. Turn out on to a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Spray a clean bowl with cooking spray and place the dough inside.
Cover and let rise until doubled in size, about an hour.
In the meantime, mix together the cinnamon and sugar, and melt the butter for the coating. Spray a bundt pan with cooking spray. Once the dough has risen, shape the ball into a large rectangle. Using a sharp knife, cut the dough into roughly equal-sized pieces and roll each piece into a ball (I had about 40 pieces, but you may have more or less).
Dip each ball of dough into the melted butter and then the cinnamon-sugar mixture, layering them in the bundt pan as you go.
Once you’ve used all the dough, cover the bundt pan and let the dough rise again for another hour.
Preheat the oven to 350 degrees. Bake the bread until golden brown, 30-35 minutes. Let cool for 5-10 minutes before turning out on to a platter. To make the glaze, stir together the powdered sugar and maple syrup. Pour over the bread while it’s still warm.
ENJOY!
Thursday, October 6, 2011
Left Over Biscuits
Every once in awhile I m left with one or two left over biscuits. I use to put them in a container and set them aside, sure I was going to use them. Of course, I never did. They would mold and I would toss them out.
One day I thought, why not toast them? So, I cut them in half..brushed off the crumbs and toasted them.
How wonderful!
Just slice, toast and top with butter or jam. A great use of a left over and a great treat.
ENJOY!
One day I thought, why not toast them? So, I cut them in half..brushed off the crumbs and toasted them.
How wonderful!
Just slice, toast and top with butter or jam. A great use of a left over and a great treat.
ENJOY!
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