Tag: homemade

Posted in appetizers/snacks, Baked goods, Baking, breakfast, cookies, Food

Jumbo Breakfast Cookies

Posted on by lmc

Filled with an abundance of oats, nuts, seeds, and dried fruit, these jumbo cookies are a better alternative to most breakfast pastries. A half-cup measure is used to deposit the flavorful batter on to parchment lined cookie sheets. The result…hearty fruit and nut studded cookies that can be packed into a lunchbox or slipped into a zip-lock bag for a quick mealtime treat.

Ingredients

2 cups whole-wheat flour

2 cups all-purpose flour

4 cups old fashioned oats

1 ½ teaspoons baking soda

½ teaspoon salt

1 cup butter, room temperature

2 cups packed dark-brown sugar

1 cup canola oil

4 large eggs

1 tablespoon vanilla extract

1 teaspoon coconut extract

1 cup pecans or walnuts, coarsely chopped

½ cup pumpkin seeds, unsalted

½ cup sunflower seeds, unsalted

½ cup raisins or chopped dates

½ cup finely chopped dried mango

1 cup banana chips

1/2 cup measured batter

Directions


Preheat oven to 350 degrees. In a very large bowl, mix together flours, oats, baking soda, and salt. Set aside.

In another large bowl, cream butter until light and fluffy. Add oil and sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla and coconut extract; beat until just combined.

Slowly add flour mixture, and beat until well combined. By hand, Mix in nuts, seeds, and dried fruit, as the batter will be very thick.

Form dough into 19-21 cookies (using 1/2 cup measurement for each), and place on parchment-lined baking sheets (approx. 5 cookies per sheet). Press 3 banana chips into the top of cookie. Flatten cookie slightly/evenly and reshape accordingly. Bake until golden and firm, 18-20 minutes. Let cool completely on baking sheets, about 30 minutes. Store in air-tight container.

Before baking…
After baking…

Adapted from a Martha Stewart recipe, September 2012

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

Sour Cream Apple Squares

Posted on by lmc

I stumbled on this recipe in a cookbook I bought at a local library book sale. This is an excellent recipe… So delicious as it has a crunchy, nutty bottom crust with a moist and flavorful cake on top. It’s sure to become a family favorite!

Sour Cream Apple Squares

  • 2 cups all-purpose flour
  • 2 cups packed brown sugar
  • 1/2 cup butter, softened
  • 1 cup chopped nuts
  • 1-2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature, beaten
  • 2 cups chopped peeled tart apples

Directions

  • 1. In a large bowl, combine the flour, brown sugar and butter until crumbly. Stir in nuts. Press about 2-3/4 cups into an ungreased 13×9-in. baking pan. 
  • 2. To the remaining crumb mixture, add the cinnamon, baking soda, salt, sour cream, vanilla and egg. Combine thoroughly. Stir in apples. Spoon evenly over crust. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. 
Posted in Beef, Crock pot, Food, Main Dish, slow cooking

Slow-Cooker Korean Beef

Posted on by lmc

Looking through my freezer last Saturday, I found a 3-pound chuck roast and wondered what could be made that wouldn’t heat up the house during this warm summer day. I found and adapted a recipe for Korean Beef in one of my cookbooks. Using the slow-cooker was effortless and helped to keep my kitchen cool. I purchased a few bags of Asian Salad Mix to top the crispy tortilla shells and spicy beef… Korean Beef Tacos – Really delicious!

Slow-Cooker Korean Beef

1 (3 pound) beef chuck roast, trimmed

½ medium onion, diced

½ cup dark brown sugar

⅓ cup soy sauce

10 cloves garlic

1 medium jalapeno pepper, diced (Optional)

1 (1 inch) piece fresh ginger root, peeled and grated

2 tablespoons seasoned rice vinegar

1 tablespoon sesame oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Spray slow-cooker with cooking spray.
Place chuck roast into a slow cooker with onion, brown sugar, soy sauce, garlic, jalapeño pepper, ginger, rice vinegar, sesame oil, salt, and pepper. Cover and cook until meat is tender and can easily be pulled apart with a fork. Cook on Low for 10 hours or High for 8 hours.

Transfer roast to a cutting board and shred meat with two forks. Using a fat separator, separate fat from beef juices. Return to the slow cooker and mix with the beef juices.

Serve on toasted tortillas with a scoop of Asian salad mix and a side of your favorite Asian noodles.

Posted in and sauces, appetizers/snacks, Food, Toppings

Cowboy Candy

Posted on by lmc

Cowboy Candy serves as a delicious condiment to slather over crackers with cream cheese, spoon over burgers or spicy sausage links, or to top a crispy baked flatbread crust. The sweet and spicy pickled combination makes this a winner every time! Watch out… It’s addictive!

Cowboy Candy

3 pounds jalapeño peppers 

6 cups sugar

2 cups apple cider vinegar 

1 Tbs garlic powder

1 tsp celery seed

1/2 tsp cayenne pepper

Slice jalapeños into rounds. (We use the slicing blade on our food processor.)

Combine the remaining ingredients in a pot on the stove. Bring to a hard boil over high heat. Reduce heat and keep at a low boil for five minutes.

Add jalapeños and heat through for 3-5 minutes.

Using a slotted spoon, ladle jalapeños into clean jars. Then top with the spicy juice to fill jars within a 1/2” from the rim.

Wipe rims. Twist on lids and store in the fridge for up to one month.

Posted in and sauces, appetizers/snacks, Food, Homemade Mixes

Honey Sweetened Peanut Butter

Posted on by lmc

It seems everyone in our household loves to smather peanut butter over an array of crispy crackers, breads, crunchy veggies, and salty pretzels. We also love the scrumptious honey our bees produce yearly. This recipe combines the best of both to make an utterly delicious spread that’s buttery, nutty, and sweet. It’s actually quite addictive and we can usually plow through a jar in no time. We keep a hefty supply of nuts, honey, (and our own tapped maple syrup) on hand to make a fresh batch whenever needed.

Honey Sweetened Peanut Butter

2 cups (16 ounces) raw, shelled peanuts
1/2 teaspoon kosher salt
2 tablespoons canola oil
2 tablespoons honey or maple syrup


Preheat oven to 350°. Place the peanuts on a rimmed baking sheet and bake until lightly golden-brown, about 10 minutes.


Transfer the warm peanuts to a food processor. Pulse a few times just until chopped then run the food processor continuously for 1 minute. Stop and scrape down the sides and bottom of the bowl. The peanut butter will look gritty and dry.

Continue to blend and scrape for several minutes until the peanut butter is smooth and creamy as desired. For crunchy peanut butter, add 1/2 cup additional nuts and pulse to chop nuts into smaller pieces, as desired. Add salt to taste.

Transfer to an airtight container and store in the refrigerator.

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

The Very Best Chocolate Cake Ever

Posted on by lmc

This cake is dense and full of chocolate flavor… our very favorite chocolate cake recipe!

Best Chocolate Cake Ever

FOR THE CAKE:

3 cups flour

2 cups sugar

6 tablespoons cocoa powder

2 teaspoons baking soda

1 teaspoon salt

2 cups water

2/3 cup canola oil

2 teaspoons vinegar

2 teaspoons vanilla extract

FOR THE CHOCOLATE FROSTING:

1 cup cold milk

1 package (3.9 ounces) instant chocolate pudding mix

1 carton (8 ounces) frozen whipped topping, thawed

Directions

In a bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute. Pour into a greased 13×9” baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

For frosting, in a mixing bowl, beat the milk and pudding mix for 2 minutes. Beat in thawed whipped topping. Spread evenly over cooled cake. Refrigerate.

Posted in appetizers/snacks, Baked goods, Baking, Beef, Dinner, Food

Easy Taco Pie

Posted on by lmc

Everyone seems to enjoy this recipe. Keep these common convenience ingredients items on hand for a quick and tasty meal.

Easy Taco Pie

• 1 9 ¼ ounce bag Fritos corn chips, crushed
• 2 lbs. ground beef, browned and drained
• 1 packet taco seasoning
• 1 small can green chilies, drained
• 1 can roasted corn, drained
• 2 cups sharp shredded cheese
• Taco pie toppings of your choice such as lettuce, tomato, avocado, jalapeños, olives, salsa, etc.
Instructions

  1. Preheat oven to 350 degrees. Spray 2 deep pie pans with non-stick baking spray.
  2. In a large pan, brown and chop ground beef. Drain grease, and then mix in taco seasoning, green chilies, and corn; set aside.
  3. Divide chips in half and sprinkle each half as a layer of corn chips into the bottom of each pie dish.
  4. Layer on your seasoned ground beef, and then top each dish with 1 cup of cheese.
  5. Bake for 25 minutes or until bubbly. Cool slightly.
  6. Top with anything you’d like – salsa, guacamole, lettuce, sour cream, olives, peppers, or jalapeños .
Posted in Baked goods, Baking, breakfast, Brunch, Food

Baked Amish Apple-Nut Oatmeal

Posted on by lmc

Our apple trees produced a sizable amount of misshapen apples this season. Luckily, they are perfect for this yummy recipe. Warm cinnamon, apples, nuts and oats make this the perfect breakfast. Spoon into small Tupperware containers for a fast weekly morning meal or an on the go breakfast at the office.

2 cups old-fashioned rolled oats
1/2 cup light brown sugar, packed
1 cup chopped walnuts
1 teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon salt
2 large eggs, beaten
2 cups milk
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted, plus more for greasing the dish
2-3 baking apples, peeled and cubed, (about 2 cups)

Baked Amish Apple-Nut Oatmeal

Preheat the oven to 325°F. Grease an 11×7” baking dish with butter or cooking spray.
In a large bowl, combine all ingredients in the order listed. Mix well.
Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Bake for 35-45 minutes, until the top is golden and the oats are slightly set. Serve warm or at room temperature. Top with yogurt or milk, if desired.

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

Blueberry – Pineapple Coffee Cake

Posted on by lmc

It’s blueberry picking time and this is my new favorite recipe. Super moist and delicious…. I hope you give it a try!

COFFEE CAKE

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1⁄2 teaspoon salt
1 cup sugar
1⁄2 cup packed brown sugar
2⁄3 cup oil
2 eggs
1 cup buttermilk
1 (8 ounce) can crushed pineapple, well-drained


BLUEBERRY TOPPING

1 cup fresh or frozen blueberries
1⁄2 cup pecans, chopped
1⁄2 cup brown sugar, packed
1⁄2 teaspoon cinnamon
1⁄4 teaspoon nutmeg

Preheat oven to 350 degrees. Grease 13×9” baking pan; set aside. In medium bowl stir together flour, baking powder, baking soda, cinnamon, and salt; set aside.
In large bowl, stir together sugar, brown sugar, oil and eggs. Add flour mixture and buttermilk alternately to sugar mixture, stirring after addition. Fold in pineapple. Spoon batter into prepared pan.
For blueberry topping: Stir together all ingredients; sprinkle evenly over batter.
Bake for 40 to 50 minutes or until wooden toothpick inserted near center comes out clean.
Cool in pan on wire rack for 45 minutes.

Optional: Drizzle a glaze over the top of coffee cake after completely cooled.

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

Dilly Buttermilk Bread

Posted on by lmc

I found this recipe in an old community cookbook. The ingredient ratios seemed off but I had extra buttermilk on hand and thought I’d give it a try with a few adjustments. I tweaked the flour quantity and flavor ingredients a bit and the loaf turned out splendid. I threw everything in the bread machine during the late evening hours so the bread was finished before I headed to bed. I sliced the loaf in the morning for hearty breakfast sandwiches to include bacon, eggs, and cheese. Yummers!

Dilly Buttermilk Bread (Bread Machine)

1/2 cup warm buttermilk (70° to 80°)
1/2 cup warm water
1 egg, lightly beaten
2 tablespoons butter, softened
1 teaspoon salt
3 1/2 cups bread flour
1 tablespoon sugar
1 teaspoons dried dill weed
1 teaspoon dried onion flakes
1 1/2 teaspoons active dry yeast
1 cup buttermilk


Directions

  1. In bread machine pan, place all ingredients in the order listed. Select basic bread setting. Choose medium crust color. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).