Category: Food

Posted in Cake, Chocolate, Desserts, Food, holiday, No-Bake

Oreo Ice Cream Cake

Posted on by lmc

  
This weekend, we had the pleasure of visiting my sister and her family for the July 4th holiday. One of the activities that we enjoy most is remaking recipes that have become a tradition in our family. This no-bake cake is a winner. The July 4th weather is usually warm and breezy so the ice cream cake is a refreshing treat after a long day of grilling, baseball, and fireworks. Just pop the finished cake into the freezer at the start of the day and it will be waiting for you when you want to sit down and enjoy time with family and friends. What a great, no fuss, dessert!

Oreo Ice Cream Cake

1 package (20 oz.) Oreo cookies

1/4 cup margarine, melted

1 1/2 gallon vanilla ice cream, slightly softened

1 package (8 oz.) Cool Whip (thawed)

1 jar (16 oz.) hershey’s hot fudge or chocolate syrup

1/2 cup chopped nuts

1/2 cup mini Reese’s peanut butter cups or your favorite chocolate candy, optional

Lightly spray, with cooking spray, a 9×13″ pan. Crush cookies in the food processor or put them in a plastic bag and crush them with a rolling pin. Add melted butter and mix thoroughly. Press evenly into the bottom of the pan. Carefully spread the softened ice cream over the cookies. Evenly layer on the Cool Whip. Warm the fudge or chocolate until pourable in the microwave and drizzle over the Cool Whip. Sprinkle nuts over the entire cake. (Add the mini candies, optional.) Freeze for at least two hours or until firm. Enjoy!

Posted in appetizers/snacks, Food, Home Food Preservation

Apple-Apricot Fruit Leather

Posted on by lmc

This week I decided to try my hand at making fruit leather.  I’ve had a great deal of success drying fruits and vegetables so I thought it might be fun to change things up a bit. My dehydrator comes equipped with various trays and supplies for drying fruits, vegetables, herbs, and leathers.  Using puréed fresh fruit, baby food, or applesauce make for quick and easy assembly.  Plug the dehydrator in just before going to bed and (in most cases) in the morning, you’ll have a delicious homemade treat that can be stored at room temperature for a few weeks in an airtight container.  You can also pop these treats into the freezer and they’ll keep for about 1 year.  

These were a big hit with my family.  I’ve got lots of fresh strawberries parked in the fridge so I think I’ll give this a try with puréed strawberries and honey next time.

Apple-Apricot Leather

1 (8 oz) jar puréed baby food

1-2 cups sweetened or unsweetened applesauce

In a medium bowl, mix applesauce with apricot purée.  Cover with plastic wrap and microwave on high for 6-8 minutes or until the mixture reaches 160 degrees.  Stir every few minutes.  

Cool slightly.  Spread mixture evenly on dehydrator fruit leather drying trays.



Drying times very depending on equipment, humidity in the air, and thickness of fruit.  Fruit leather usually requires at least 8 hours to set completely.  Follow manufacturer’s directions for specifics about varying drying times.  



Dry fruit at 140 degrees until no indentation is left when you touch the center with your finger.

While still warm, peel fruit leather from drying tray.

Quarter fold the fruit leather for slicing.

Slice into wedges or as desired.

Wrap well in plastic wrap for storage.

Store at room temperature in airtight container.



Here’s a great resource for important guidance when drying fruit…
http://nchfp.uga.edu/how/dry/fruit_leathers.html

Posted in Canning, Food, Sauces

Sweet and Spicy Pepper Relish

Posted on by lmc

While waiting in the checkout line at a local grocery store this week, I noticed a monthly cookbook tucked into the magazine rack close to the register.  The front cover and title focused on “Canning and Preserving”.  It was a “Taste of Home” publication and I’ve always been a big fan of the reader provided recipe contributions showcased in the magazine. I’m a sucker for spending extra cash in the checkout lane so I threw the book in my cart.

 As I thumbed through my newly purchased mini-cookbook, a recipe for pepper relish caught my eye.  It looked simple and straightforward so I decided to purchase the ingredients to give it a try. 

The result, a sweet and spicy mixture that’s a perfect condiment for bratwurst links,  steak or baked chicken. Great with anything cooked on the grill…   It can also be used as a flavorful appetizer paired with cream cheese and crackers.



 Here’s the link to the recipe:  

Autumn Pepper Relish

I changed the pepper ratio a bit, but not much…

Sweet and Spicy Pepper Relish

(Adapted for Taste of Home)

6 medium sweet red peppers 
2 medium green peppers

6 jalapeno peppers

4 medium Granny Smith apples (about 1-1/4 pounds)

2 medium pears (about 1 pound)

1 medium onion

3 tablespoons canning salt

2 cups white vinegar

2 cups sugar

1 cup packed brown sugar

3/4 teaspoon fennel seed

Seed and coarsely chop peppers. Peel and cut apples, pears and onion into 1-in. pieces. Pulse in batches in a food processor until finely chopped. Transfer to a large bowl; sprinkle with salt and toss. Let stand 6 hours. Rinse and drain well; blot dry with paper towels.
In a Dutch oven, combine drained pepper mixture, vinegar, sugars and fennel seed; bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until slightly thickened.

Carefully ladle hot mixture into eight hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool for 12 to 24 hours before removing the bands and storing in a cool, dry location.

Posted in Baked goods, Baking, cookies, Food, lunch box

Bakery Style Chocolate Chip Cookies

Posted on by lmc



In my house, we often thank others with a small token of appreciation by sending along a special treat from the kitchen.  This week my daughter M whipped up this simple, yet scrumptious treat for a co-worker that had kindly obliged a special request from my husband.  This particular co-worker has a side business creating personalized signs.  My husband had placed a special order with the company but on completion of the project, the gentlemen would accept no payment for his handiwork.  Arriving home from work, my husband asked M to bake something delicious to thank the man for taking the time to finish the project at no charge.  M quickly rifled through a selection of recipes from our “go-to” cookbook.  She settled on a recipe for what seemed to be a delicious chocolate chip cookie. Her recipe is adapted from the original found in our Allrecipes Cookbook.  I’ve had the book for years and I just love the wonderful collection of recipes that sit between the well worn covers.

If you’re so inclined, look up the original recipe online.  Here’s the web link…  http://m.allrecipes.com/recipe/25037/best-big-fat-chewy-chocolate-chip-cookie/

M carefully followed the recipe with a few exceptions.  (Adding chopped nuts or dried fruit can kick things up a bit.) To our delight, the cookies turned out beautifully, chocked with lots of chocolate morsels and crisp around the edges.  We will definitely make this recipe again.

Bakery Style Chocolate Chip Cookies

 2 cups flour (can substitute 1 cup flour + 1 cup oat bran)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup unsalted butter, melted

1/2 cup margarine, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips

1 cup chopped pecans, optional

Preheat the oven to 350 degrees. Lightly grease cookie sheets or line with parchment paper.  In a large bowl, combine flour, baking soda and salt; set aside.  In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the dry ingredients until just blended. Stir in the chocolate chips and nuts by hand using a wooden spoon. Drop cookie dough with an ice cream scoop, one at a time, onto prepared cookie sheets. Cookies should be about 3 inches apart.  Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.



Here’s the thank you note sent a few days later…



Posted in Baked goods, Baking, Bread, breakfast, Food

Zucchini Breakfast Bread

Posted on by lmc

This week, I had the opportunity to visit a produce auction in a neighboring community.  It’s a bit early in the season for an abundance of produce so the aisles were stocked with plants and flowering baskets of every variety.  Farmers also displayed an array of asparagus, rhubarb stalks, and freshly baked pastries.  I so enjoyed listening to the auctioneer as he rattled on at record speed, while the prices climbed to reasonable levels.

Looking over the tables of freshly baked breads, I was inspired to bake a few loaves of my own.  I had a few zucchini in the produce drawer that were close to expiration so I popped them into the food processor.  The grated zucchini certainly lends moisture and flavor to this scrumptious recipe.  

Zucchini Breakfast Bread

1 1/2 cups flour

1 1/2 cups oat bran

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs, beaten 

1 cup vegetable oil

2 1/4 cups white sugar

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped pecans

1/2 cup steel cut oatmeal mix (optional for topping)

Preheat oven to 350 degrees. Spray with cooking spray, two 8×4″ loaf pans. Mix flour, salt, baking powder, soda, and cinnamon together in a bowl. In a separate bowl,  whisk eggs, oil, vanilla, and sugar together in a large bowl. Stir in zucchini.  Add dry ingredients to the zucchini mixture, and mix well. Stir in nuts just until combined. Pour batter into prepared pans.  Sprinkle with topping, if desired.  Bake for 50-60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 10 minutes. Remove loaves from pan, and cool completely before slicing.
Basketmaking…  I also had the pleasure of attending my first basket weaving class earlier this week.  I have shared  a few pictures at the end of this post.  I will spare you the details as I am not skilled enough yet to include a detailed tutorial.  I simply followed the instructors lead and made this adorable herb basket.


Step by step…











HAPPY MOTHER’S DAY, to all of you wonderful moms out there!

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake, Desserts, Food, Kids in the Kitchen

Cranberry and Pecan Glazed Donuts

Posted on by lmc



For the longest time, I’ve wanted to try making baked donuts. This past Christmas, I ordered two donut baking pans to put under the tree as a gift to myself.  (How many moms out there have done that before?)

I did my homework before ordering the pans…  I wanted something that was non-stick and had no seams in the donut bed so that the batter could lay evenly without getting trapped in the metal seam.  I found the perfect pans at Norpro.  

This past week, as my oldest daughter celebrated a birthday, I decided to make a tray of donuts in lieu of a traditional cake. She was scheduled to have back surgery the afternoon of her birthday and I wanted to bring a special bite-sized treat along so that she could nibble on a mini-birthday-donut the morning of the procedure.  

As I scoured my cookbooks and kitchen files for a suitable recipe, I spied a boxed muffin mix that carried a small picture of a basket of mini-donuts posted on the back of the package.  To my surprise, the recipe posted beside the picture was for baked donuts.  I thought…well, let’s give this a try.

So after a few alterations, I came up with this recipe adapted from Krusteaz Guilt Free Baked Donuts.





Sweet Cranberry and Pecan Glazed Donuts

Donuts:

1 package Krusteaz Cranberry Orange Fat Free Muffin Mix

1 can cranberries (enclosed in the box), drained and liquid reserved

3/4 cup orange juice

1 teaspoon almond extract

Icing:

1 cup powdered sugar

2 tablespoons milk

1/4 teaspoon almond extract

Reserved cranberry liquid

1/2 cup finely chopped pecans

Preheat oven to 350 degrees.  Lightly spray with cooking spray, the donut baking pans.  For the donuts:  In a medium bowl, carefully stir together the muffin mix, cranberries, orange juice and extract.  Combine just until blended.  Place the batter in a gallon-sized sealable bag (or a pastry bag). Snip the plastic bag 1/8″ from the corner.  Evenly pipe the batter into the mini-donut baking pans.  Bake 8-12 minutes or until donuts spring back when touched.  Cool and remove to wire rack.  

For icing:  Place all icing ingredients (except nuts) in a small bowl and whisk until smooth.  Drizzle or dip donuts into the icing then sprinkle with chopped nuts.  

Note:  I also used the regular sized donut baking pan for this recipe.  Alter baking time by adding 10 minutes or until light golden brown and donuts spring back when touched.









Posted in Baked goods, Baking, breakfast, Food, lunch box

Wholesome Granola Bars

Posted on by lmc

This week I had to head out of town for a business trip. When I travel, I’m often thrown off balance by the pre-selected conference meals provided as I can’t always follow my regular routine. Meal times are usually less than ideal and the meal selection is often standard fare and can be limited in variety.  

So, before leaving for my trip this week, I made sure to pack quite a few of these Wholesome Granola Bars.  It’s always good to travel with a stash of wholesome snacks when you’re away from the comforts of home.   

On Thursday, these babies really came in handy. We had eaten an early lunch and our dinner was scheduled for 6:30 pm.  Just before heading out to an evening meeting, I shared a few of the bars with my colleagues and they were thrilled to have a healthy snack on hand to tide them over until dinner.  The best part… This flavorful, grainy bar provided a healthy choice over other tempting  fast food favorites.  The whole grains in the recipe deliver long lasting energy that really helps when you need a little something to give you a boost. Make sure to individually wrap the bars to lock in moisture and freshness.


Wholesome Granola Bars

3 1/4 cups old fashioned oats

3/4 cup crispy rice cereal

2/3 cup whole wheat flour

3 tablespoons brown sugar

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons cinnamon

2/3 cup honey

1/3 cup canola oil

2 teaspoons vanilla extract

Preheat oven to 350 degrees.  Lightly spray a 13×9″ baking pan with cooking spray.  In a large bowl, stir together the dry ingredients.  Stir in the honey, oil, and vanilla; mix thoroughly until all ingredients are combined.  Evenly press mixture into prepared pan.  Bake 20-25 minutes or until light golden brown.



Posted in Baking, breakfast, Food, Home Food Preservation

Drying Your Own Fruit

Posted on by lmc



One of my favorite ways to preserve fruits and vegetables is to thinly slice them and dry them in my dehydrator.  Drying is one of the oldest methods for preserving foods. This makes for a nutritious and convenient snack that needs little space for storage. There are two ways in which I dry fruits… I often purée fresh fruit in the blender, spread the purée on a dehydrating sheet and dry the product according to the manufacturer’s instructions. I then wrap long strands of the dried leather in cellophane and store it in a mason jar.  Other times, I simply slice ripe fruit, process it in the dehydrator overnight, condition the fruit and package for a nutritious and high-energy snack.  Drying your own fruit at home is far less expensive than purchasing packaged dried fruits and can insure that there are no extra preservatives added to the fruit.















Some fruits suitable for drying include apples, pears, peaches, plums, apricots, bananas, cantaloupe, and berries.  To process, carefully follow the directions that accompany your dehydrator or use a recipe from a reputable source.  These recipes  have been tested to reduce any food safety issues and boost nutritional impact.  If you are interested in making your own jams or jellies, pickles, salsa, fruit leather or dried fruit, here are a few sites that will provide you with an abundance of carefully tested recipes. 

The National Center for Home Food Preservation – http://nchfp.uga.edu

Drying Fruits and Vegetables Penn State Extension – http://extension.psu.edu/food/preservation/safe-methods/drying-vegetables

Ohio State Extension Food Preservation – http://extension.oregonstate.edu/fch/food-preservation





Posted in breakfast, Brunch, eggs, Food

Everyday Mini Muffin Omelets

Posted on by lmc

This past weekend, local farmers took advantage of the rush to fill Easter baskets by posting signs on country roads advertising “farm fresh eggs”. These eggs seem to have the most beautiful deep, golden colored yolks and their smooth, creamy texture just can’t be beat. 

I’m certainly looking forward to seeing more roadside stands and local farmer’s markets as the weather begins to warm and an abundance of fresh fruits and vegetables fill our Midwestern fields.  The idea of buying local takes me back to simpler times and reminds me of the wholesome goodness that can be found right around the corner. 

If you’re looking for a protein packed snack that’s quick and easy to assemble, then this recipe is for you.  I often make a double batch, pop them into an air-tight container, and park them in the fridge for a quick lunch or afternoon snack.  If you’re looking for a convenient breakfast idea, the pre-cooked mini omelets can be quickly reheated in the microwave.  We often slip the mini omelet between two mini bagel halves to make a delicious breakfast sandwich. 

Change up the ingredients, if you’d like…  Substituting bacon, sausage, potatoes, or red peppers are all great options. 

Mini Muffin Omelets

8 eggs

8 ounces cooked Canadian bacon, diced

1/2 cup green pepper, diced

1/2 cup onion, diced 

1/2 cup cheddar cheese, shredded

1/2 teaspoon salt

1/8 teaspoon ground black pepper, optional

2 tablespoons water

Preheat oven to 350 degrees. Grease mini muffin cups or line with paper liners.

Beat eggs in a large bowl. Add remaining ingredients to the beaten eggs; mix well.  Pour egg mixture evenly into prepared muffin cups.

Bake in the preheated oven until muffins are set in the middle, 12-18 minutes.  Remove from the oven; top with a little extra cheese, if desired.

Posted in Baked goods, Baking, Bread, Cake, Desserts, Food

Cinnamon-Sugar Apple Cake

Posted on by lmc

I have to admit, there is nothing healthy about this delicious cake but I sure love the ease at which this recipe falls together and it’s not difficult to make a healthier version, if you’re so inclined.

One can easily substitute the white flour for a mix of whole wheat or oat flour,  cutting the sugar really wouldn’t be a problem for the integrity of the end product, and substituting the sugary topping for a honey glaze or adding a sprinkle of whole oats would certainly satisfy most.

I found three golden apples at the bottom of the produce drawer this morning.  Usually  I bake on Saturday mornings, but I was out of town yesterday reading to a group of young children, as we were promoting the importance of literacy and introducing young parents to some really great children’s books.

So… Today is my baking day.  I am crafting this post as this delicious cake continues to rise and brown in the oven.  The smell of the cinnamon-sugar and vanilla mixed with the golden apples is simply irresistible.  After chopping the apples, I realized that I had prepared enough for two cakes so I will keep one and share one.  I’m sure the lucky recipient will be happy to take one of these sweet treats off of my hands (#care-package)!

Cinnamon-Sugar Apple Cake

Batter:

1½ cups brown sugar

⅓ cup oil

1 egg

1 cup buttermilk

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla

2½ cups flour

1½ cups chopped apples

Topping:

½ cup sugar

1 teaspoon cinnamon

1 tablespoon butter

Preheat oven to 325 degrees.  Spray with cooking spray, a 9X13″ baking pan.  Mix batter ingredients in the order listed.  In a small bowl, mix topping ingredients, cutting butter into sugar and cinnamon; set aside. Pour batter into prepared baking pan. Evenly sprinkle topping over batter.  Bake for 45 minutes or until center is set.

A few quick pics of the cake baked in a slightly different pan…

To top each of these cakes, I used a combination of whole oats and a honey glaze.  Cheers!