Posts tagged ‘Recipe’
Pineapple Compote
This is a delicious and easy to make. I served it with ham and it went perfectly ~ on top of the ham or on the side. I love that it uses all fresh fruit!
I did leave out the vanilla only because I forget to add it but really, I didn’t miss it.
Now, after living in Hawaii, I’ve heard all the tricks on finding a ripe pineapple. All I do is smell the bottom of the pineapple. If it smells like pineapple, it’s ripe. If there are any soft spots or the bottom doesn’t smell at all, I pass it up.
Pineapple Compote
1 large, ripe fresh pineapple, peeled, cored, and cut into 1 inch pieces
3 tbsp pure maple syrup
1 pint ripe strawberries, hulled and halved
2 kiwis, peeled and sliced thinly
1 tsp vanilla
Combine the pineapple pieces and the maple syrup in a medium saucepan and cook, covered, over medium-low heat until pineapple is almost tender ~ about 10-12 minutes. Uncover the pan, increase heat to medium and cook until liquid has thickened slightly, 3 to 4 minutes. Mine did not seem to thicken much so I let it go a little longer and it never really got thick at all but it worked with the rest of the recipe. Cool mixture. This can be done ahead of time. Cover and chill in the refrigerator.
At serving time, mix in the strawberries, kiwi, and vanilla and toss gently.
Makes 4-6 servings
Adapted from From the Heart of Plainfield
Happy Cooking!
Potato Hash
Recently, I went through some of my pins on Pinterest and on my potato board, I came across this potato hash recipe by The Comfort of Cooking. I was looking for something to go along with a ham steak and decided this would be perfect and would help to quench my potato craving. It was and it did.
The recipe is very easy to make. It calls for a whole diced onion and a whole diced red bell pepper but I used about half of each which was perfect for us. Otherwise, I made as posted in the recipe.
The recipe can be found at this link ~ Potato Hash I hope you try it ~ it’s delicious!!
Happy Cooking!
Boston Cream Pie from Game Day Fan Fare
I just realized I never let you all know my favorite teams ~ NY Mets, NY Yankees, NY Giants, Miami Dolphins 
Don’t forget to that I’m giving away one copy of Gooseberry Patch’s Game Day Fan Fare. To enter the giveaway, comment on THIS POST.
You can have 3 chances to win!
This is the last recipe that I tried from this cookbook. I chose it because I LOVE Boston Cream Pie and the cake in this recipe is from scratch which I like so much better than a mix. I think you could make the cream from scratch as well instead of using pudding mix. All in all, it’s a delicious recipe!
Boston Cream Pie
Submitted by Flo Burnett, Gage, OK
5 eggs, separated
1 cup sugar, divided
1 1/2 tsp lemon zest
4 1/2 tsps fresh lemon juice
2 tbsps water
1 cup cake flour
1/4 tsp salt
1/4 tsp cream of tartar
3.4 oz pkg cook & serve vanilla pudding mix
1 1/2 cups milk
1/2 cup whipping cream
1/8 tsp vanilla
2 tbsp butter
2 (1 oz) sqs unsweetened baking chocolate
1 to 1 1/2 cups powdered sugar
In a large bowl, beat together egg yolks and 1/2 cup sugar. In a separate bowl, whisk together zest, juice, and water. Gradually beat zest mixture into yolk mixture until fluffy. Fold in flour until completely blended. In a separate bowl, beat egg whites, salt and cream of tartar with an electric mixer on high speed until stiff peaks form. Beat remaining sugar into egg whites until combined. Gently fold egg white mixture into yolk mixture until fully combined. Divide batter between 2 lightly greased 9 inch round cake pans. Bake at 350º for 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.
Meanwhile, prepare pudding mix according to package directions using milk. Refrigerate until well chilled; fold in whipping cream and vanilla. Set aside.
Melt butter and chocolate in a double boiler (I used the microwave). Remove from heat; whisk in powdered sugar until smooth.
Assembly: Place one cake layer on a cake plate. Spread with all the pudding filling. Top filling with the remaining cake layer. Pour chocolate mixture over the top and spread to cover top of cake.
Makes 8 to 10 servings.
Happy Cooking!
Spicy BBQ Chicken Wings from Game Day Fan Fare
Don’t forget that I am giving away a copy of Gooseberry Patch’s Game Day Fan Fare:
To enter the giveaway, go to THIS POST and follow the directions to enter. The giveaway ends on April 25.
One of the recipes I tried for this giveaway are these chicken wings. They are super easy to make and taste wonderful! They are very sticky so be forewarned! They are really not that spicy so don’t be afraid to use all the hot sauce. If you like things spicy, just add some more sauce!
Spicy BBQ Chicken Wings
Submitted by Julie Saifullah, Lexington, KY
2 1/2 lbs chicken drumettes or wings ~ I used drumettes
1 cup barbecue sauce
1/4 cup hot pepper sauce
Preheat oven to 400º.
Place wings in a lightly greased 13×9 baking pan. Bake for 20 minutes. Remove from oven and drain liquid from pan. Flip wings and bake for another 20 minutes.
Meanwhile, combine the barbecue sauce and hot sauce in a bowl. Add sauce to wings in the pan, stir the wings in the sauce in the pan until covered. Bake for another 30 minutes or until wings are cooked through and sauce is thick.
Makes 6-8 servings.
Happy cooking!
Teriyaki Burgers and a NEW Gooseberry Patch Cookbook Giveaway!
THIS GIVEAWAY HAS ENDED!
Yup! A brand spanking new Gooseberry Patch cookbook giveaway. I’ll be giving away one copy of the new GP cookbook Game Day Fan Fare Cookbook. The book is full of delicious recipes perfect for tailgating or sitting at home watching your favorite team! Scroll down past the recipe for all the contest particulars!
I absolutely LOVE teriyaki burgers. When we lived in Hawaii, I ordered them all the time in restaurants so I am a bit particular about my teri burgers. That being said, I loved this recipe. The flavor is out of this world good and it’s very easy to put together with no weird ingredients.
I did make the mayo/soy sauce mixture as directed in the recipe but I didn’t use it. Mr. Meat Eater did and he gave it two thumbs up. I run hot and cold on mayo-based sauces on my burgers so I just left it off. We grilled pineapple slices from a can (you can use fresh) and added a slice to each burger. I poured a little bottled low sodium teriyaki sauce in the hole in the pineapple slice. If you like the Banzai burger at Red Robin, this one is very, very similar. Just add lettuce and tomato if you want.
Teriyaki Burgers
Submitted by Connie McKone, Fort Atkinson, IA
1/4 cup soy sauce
1/4 cup honey
2 cloves garlic, minced
1 tsp ground ginger
1/3 cup mayonnaise
2 lbs ground beef (I use 85%)
1/8 salt
1/8 pepper
6 hamburger buns, split ~ I toast on the grill
In a large bowl, stir together the soy, honey garlic, and ginger. Place 2 tbsps of this mixture in a small bowl and add the mayo and stir until well mixed and put in the fridge until ready to use.
Add the meat, salt and pepper to the large bowl with the rest of the sauce mixture and mix until well combined.
Shape into 6 patties. Press down in the middle of each burger to make a dent so that when they grill, they won’t get that annoying hump. Grill over medium heat until no pink remains in the middle.
Spread the mayo mixture on the bottom bun and top with a patty,
Makes 6 burgers.
GIVEAWAY
THIS GIVEAWAY HAS ENDED!
This giveaway will run for the next 10 days ~ 4/15 through midnight on 4/25. I will pick a winner on 4/26 and notify the winner by email.
You can have 3 chances to win ~ if you can, please put your 3 answers in 3 separate posts:
1. Comment with your favorite sports team(s) or if you don’t like sports, say so ~ still counts
2. Like Gooseberry Patch’s Facebook Page If you already have, just say so ~ still counts.
3. Like A Recipe A Day on Facebook If you already have, just say so ~ still counts.
If you have any questions, contact me at girard.nancy at yahoo dot com.
To see other Early Bird Reviews and recipes from this cookbook (some of the giveaways on these blogs are over) ~ take a look at these blogs:
Old House Homestead
The Country Cook
Goodeness Gracious
Well Seasoned Life
Girl with Blog
Two Maids a Milking
Happy Cooking!
Guacamole Nachos
One of the foods I love most in this world is guacamole. One of the foods Mr. Meat Eater hates most in this world is guacamole. If I make guacamole nachos, I can also make nachos the way he likes them at the same time. We are both happy!
This “recipe” is really a method I guess. There isn’t much to it but it took me forever to hit on it so I thought that there may be others who haven’t thought of it yet.
My favorite tortilla chips are the new Tostito’s Thin and Crispy chips. They taste just like the kind you get in Mexican restaurant. Very, very good. You will have to be careful with these chips since they break easy. Use your favorite homemade guacamole recipe ~ here’s mine ~ Easy Guacamole. However, I used Calvado Pico de Gallo Guacamole on these particular nachos. Wholly Guacamole also makes really good guacamole. I usually use taco cheese if I have it or sharp cheddar.
Guacamole Nachos
Tortilla chips
1 recipe guacamole ~ homemade or purchased
Taco or cheddar cheese, shredded
Sliced jalapenos, optional
Heat oven to 350º. Line a cookie sheet with aluminum foil.
Place chips on sheet. Place about a tbsp of guacamole on each chip. Sprinkle with shredded cheese.
Bake for 5-10 minutes until the cheese is melted and chips crisp.
Before servings, add a slice of jalapeno on the top.
Makes as many as you want.
Happy Cooking!
Blueberry Cream Cheese French Toast with Blueberry Sauce
I love baked French toast and there are so many kinds out there. I tried this one a few weeks ago and I actually made half the recipe since it was just Mr. Meat Eater and I so the recipe works perfectly if you need to cut it in half.
I always use challah bread for my baked French toast. I like it because it’s a bit sweet and dense so it’s perfect for French toast. If you can’t find challah, Hawaiian sweet bread or French bread would work just as well.
If I am having the casserole for dinner, I put it together the first thing in the morning and refrigerate until cooking time. The blueberry sauce in this recipe, can be made in the morning, refrigerated, and reheated for dinner.
Just out of the oven ~
Blueberry Cream Cheese French Toast with Blueberry Sauce
12 slices bread with crusts trimmed
2 (8 oz) pkgs cream cheese, softened and cut into 1″ cubes
1 cup fresh or frozen blueberries ~ I used frozen wild blueberries
12 large eggs
2 cups milk
1/3 cup honey
Blueberry sauce
Cut the bread into 1″ cubes and place half the cubes in a lightly greased 13×9 baking dish. Top with all the cream cheese cubes. Cover with the rest of the bread cubes and the 1 cup blueberries.
Whisk together the eggs, milk and honey and pour over the bread/cream cheese cubes.
Cover and chill in the refrigerator for 8 hours or overnight. Let stand at room temperature for 30 minutes before baking.
Bake, covered, at 350º for 30 minutes. Uncover and bake 20-30 more minutes or until set in the middle.
Serve with warm blueberry sauce.
Blueberry Sauce
1 cup sugar
2 tbsps cornstarch
1 cup water
1 cup fresh or frozen blueberries
1/2 tsp cinnamon
1 tbsp butter
Combine sugar and cornstarch in a medium saucepan. Add 1 cup water and bring to a boil. Boil, stirring constantly, for 3 minutes. Add berries and cinnamon. Reduce heat and simmer 8-10 minutes or until berries pop. Stir in butter.
French toast makes 8 servings.
Adapted from Victorian Thymes and Pleasures
Happy Cooking!
Cinnamon Roll French Toast Casserole
I saw this recipe in my news feed last week posted by Cupcakes and Crinoline and I knew right away that I was going to bake it for Easter brunch! It was the right choice and we all loved it. It has made it’s way onto my permanent brunch list of recipes.
The cinnamon rolls that the recipe calls for were a bit hard to locate but I finally found them ~ they are different than the usual Pillsbury cinnamon rolls we throw in a pan and bake. These are rolled up like homemade cinnamon rolls.
To get this delicious recipe, click on this link ~ Cinnamon Roll French Toast Casserole.
Vintage Recipes Series ~ Cream Cheese Squares
I have a collection of old handmade recipe albums, recipe card boxes and a box full of recipes that I have been collecting for several years. If I see someone’s recipe card collection for sale, I just can’t pass it up. I feel bad that someone’s hard work collecting these recipes is being sold so I buy them and put on my bookshelf. I have recipes from the 20s through about 2005 or so. Some are not vintage but I have no idea what to call them.
Some recipes are written on the backs of envelopes and some are typed out neatly on cards. It’s really a treasure trove of someone’s life in the kitchen. It’s fun to go through them.
I decided that a few times a month, I would pick a recipe, make it, and blog about it. Many of these recipes have no attribution or even a publishing date and are handwritten. If it does have any publishing info, I’ll post it. Except for the box of recipes that I have collected, I have no idea who even belonged to these boxes/albums.
As you can see from the picture, the ingredient list in this recipe ~ Cream Cheese Squares ~ is a mess. Luckily, there aren’t too many ingredients. The recipe looks like it’s from the late 70s or early 80s from a column called Common Sense Cooking by Ruth McDaniel. I did a bing search and it looks like Mrs. McDaniel has passed away.
These cream cheese squares are delicious! They are cheesecake in bar form. The recipe is easy however, saving 1 cup of the base to sprinkle on top is too much. One-half cup would be plenty.
Cream Cheese Squares
1/3 cup butter, room temperature
1/3 cup packed brown sugar
1 cup flour
1/2 cup chopped nuts ~ I used pecans
1 (8 oz) cream cheese, room temperature
1/4 cup sugar
1 egg
1 tbsp fresh lemon juice
2 tsps milk
1/2 tsp vanilla
Preheat oven to 350º.
Cream butter and brown sugar in a medium bowl. Add flour and chopped nuts and mix to make a crumb mixture. Reserve 1/2 cup and set aside. Press remainder in greased, 8-inch square pan. Bake 15 minutes until lightly browned. Let cool while you make the cream cheese mixture.
Blend sugar and cream cheese in a medium bowl with a mixer until smooth. Add egg, milk, lemon juice, and vanilla. Beat well until smooth. Pour over warm crust and sprinkle the reserved crust mixture over the cream cheese mixture. Bake for 25 minutes.
Cool and cut into squares.
I keep them in the refrigerator because I like cheesecake cold but the recipe doesn’t say anything about keeping them there.
Makes 9 bars.
Happy Cooking!
Banana Bread Muffins
Bananas are not my favorite fruit but I try to eat one a couple times a week since they are so good for you. Consequently, I have lots of bananas that are on their way to yucky.
I came across this recipe while going through some community cookbooks and it turned out to be a great choice. The muffins have great banana flavor and are nice and moist. There is nothing worse than dry muffins. I used cinnamon as my spice of choice since it’s my favorite and using a tablespoon did not make it too cinnamon-y. Mixing up some spices will work as well. Just use your favorite baking spices.
Mr. Meat Eater ate them for breakfast for several days so they do keep for a 3-4 days in a container. I think they would freeze well, too.
Banana Bread Muffins
Muffins:
1/2 cup butter, room temperature
1 tsp vanilla
1 cup sugar
2 eggs
3 ripe bananas, mashed
3/4 cup sour cream
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 tbsp cinnamon, nutmeg, allspice or your choice of spice ~ you can also mix spices
Topping:
2/3 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1/3 cup melted butter
Preheat oven to 350º. Grease muffin tins with cooking spray.
Cream the butter, vanilla, and sugar in a large mixing bowl until fluffy. Beat in the eggs. In a small bowl, combine the smashed bananas and sour cream. In another bowl, mix the flour, baking soda, salt and whatever spice/spices you decide on. Blend the dry ingredients into the wet ingredients, alternating with the banana mixture.
Spoon into prepared muffin tins. Sprinkle topping over the top.
Bake 20-30 minutes or until a toothpick inserted in the middle comes out clean.
Topping: Mix all the ingredients together and sprinkle on tops of the muffins before baking.
Makes 12 muffins
Adapted from: Paws-itively Good Chow
Happy Cooking!
Recent Comments