Most weeks I bake a cookie for the cookie jar we have on the kitchen counter. We have some usual suspects that repeat but I try to shake it up as much as I can and try new ones. I love the soft Loft House sugar cookies you get at the grocery store bakery but they often give a funny aftertaste so I thought I would try my hand at making some at home. Oh my what a mistake! I could eat them all day long! I adapted this recipe from food folks and fun.
With Valentine's Day coming up we decorated them pink with sprinkles. I really like them also because I am not a big sugar cookie fan when it comes to cutouts and piping icing and all of that. This makes it so easy because they are all round and super soft and you still get to ice them and decorate them but without all of the time and detail others require. Plus you can change it up for any occasion so easy!
I have had a craving for some carrot cake lately and thought I would try a new recipe out. This one has a lot higher proportion of carrot and pineapple so it seems to be a little healthier than just having other cake to snack on. I also cut the recipe down because we just don't eat a huge 13"X9" cake unless we are entertaining. The recipe can be easily doubled though if you like.
Recipe modified from The Girl Who Ate Everything.
I am kind of on a breakfast food kick lately. I have made this a few times and it is a great option for company or a holiday morning. We had it for Christmas morning this year and it was easy to have ready and something we could have while we opened gifts in the morning with little prep day of aside from preheating the oven. Would be great for an Easter brunch or Mother's Day.
12 slices white bread, cut into cubes
1 8 oz package cream cheese, cut into small cubes
1 c blueberries
2 c milk
1/2 c maple syrup, plus additional for serving
Spray a 13X9 baking dish with nonstick cooking spray and then layer 1/2 of the bread cubes in the pan. Sprinkle the cream cheese and blueberries over the bread. Top with remaining cubes of bread.
In a large mixing bowl beat eggs and combine with the milk and 1/2 c syrup. Carefully pour over the bread mixture and cover with plastic wrap. Refrigerate overnight or up to 24 hours.
Preheat oven to 375 degrees. Remove plastic wrap and replace with foil. Bake for 25 minutes, remove cover and bake for 25 minutes longer. Let set slightly out of the oven before serving and then serve with additional maple syrup, and of course bacon along side makes everything better!
Modified from Better Homes and Gardens.
I tried this recipe last weekend and it was quite tasy! I have my usual pancake recipe I use but this one has a little more nutrition to it with oats and yogurt in it. You don't really even notice it because the oats blend right in but it gives a bit more hardiness to the pancakes. This recipe was adapted from http://edibleliving.blogspot.ca.
Blueberry Oat Pancakes
1 2/3 c flour
2/3 c old fashioned rolled oats
2 Tbs granulated sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1 c plain yogurt, whey drained away, or Greek
1 1/4 c milk
2 large eggs, lightly beaten
2 c blueberries
Whisk together your dry ingredients until combined in a large bowl. Add in the yogurt, milk and eggs and combine until just mixed. I added a bit more milk to mine to get it a little looser in consistency. I like a thinner pancake so whatever your preference.
On a 350 degree griddle, or medium heat non stick skillet spray with cooking spray and scoop out 1/3-1/2 c batter. I prefer to use a ice cream scoop. Sprinkle with 10 or so blueberries. Once they are brown on one side and beginning to dry around the edges, flip and cook until done. Serve with maple syrup or a berry syrup is good as well.
With the fruit harvest nearing an end I thought I would share a good one for easy apple or pear butter. It is all done in the crock pot and just takes a little time and it is fabulous!
I used the last of the pears a couple weeks ago for this one but it works for both. These had a lot of blemishes but were really sweet. The best fruit for butters and preserves.
All you have to do it peel, core and chop up your fruit. Soak it as I did above in acidulated water, i.e. a few tablespoons of lemon juice to each quart of water or you can use fruit fresh powder as well. Place it all in your crock pot and don't worry if they are a little wet still that will help give the crock pot some juices to get started with. Let it cook covered in the crock pot for 12 hours on low. The fruit should be softened now, so you can either mash it or blend it to smooth. Season with spices. I used 2-3 Tbsp. cinnamon and about 1/4 tsp. freshly grated nutmeg. Mix together well and return to the crock pot for another 8-12 hours until to your desired consistency. If it is not thick enough you may want to remove the lid for a couple hours to let some liquid evaporate off.
I then placed it into jars and processed it in a water bath for 10 minutes. You could place in freezer containers and freeze as well. It is quite tasty on an English muffin and not a lot of effort for your reward!
I was seeking inspiration the other day. I had a beef roast out of the freezer and went to the garden to figure out how to prepare it. I thought since it decided to cool off for a few days and be rainy I would do a soup. Here is what I found to put in it:)
Beef and Barley Soup
* 2 Tbs canola oil
* 1 pound stew meat
* 1/2 c onion, chopped
* 1 c carrots, roughly chopped
* 2 ribs of celery with their leaves, chopped
* 1/2 c mixed peppers of your choice, chopped
* 1 c mushrooms, sliced
* 1 c green beans, snapped to 1 inch pieces
* 2 cloves garlic, minced
* 1/4 tsp black pepper
* 1 tsp Herb de Provence
* 1 quart beef broth
* 1 c wine, whatever you like to drink, red or white
* 1/2 c pearl barley
In a stew pot heat oil over medium heat. Brown the meat in batches and set aside. Sauté the onion, carrots and celery for a few minutes until starting to get tender and slightly browned. Stir in peppers, mushrooms, green beans and garlic. Cook for 3 more minutes. Add seasonings, broth and wine and stir to combine. You can add water in addition if you would like it to have more liquid. Simmer for 20-30 minutes to meld flavors and soften all of the vegetables. Stir in barley and simmer for 20 minutes until tender.
These Grapes. They have been growing in the yard of our home since I can remember. My grandmother would make raisins out of them each year and my grandfather would bring a box of them on hunting trips when I was young. I smell them now and they bring back these memories. It has been fun this year because our son has fallen in love with these grapes. Whenever we go out to do chores he wants to go pick a bunch to eat in his wagon. I decided to make raisins this year and they turned out really well. I am excited to bake with them and also use the fresh grapes I froze for snacks this winter.
This doesn't really take a recipe but I am often one to forget about dehydrating. I focus on all of the other ways of making or preserving and my dehydrator sits in the closet. I forgot how long they take though. It was at 145 degrees for 36 hours to be the right consistency. My grandmother used to dry them on a baking sheet at the lowest setting in her oven over night. I have done jerky in the oven and it does work well. I hope this might inspire to dry some foods. I think I might be doing some apples and tomatoes before the season is over as well to continue my goal of enjoying the garden as much as I can once the cold weather joins us again.
This is a very long overdue post. I promised to post this a while back
and finally here it is. Luckily there are still plenty of fresh peaches
out there to be had!
I use my Kitchen Aid mixer attachment but you can use any type of ice cream maker then just make sure to freeze at least 3 hours after you churn it. Below you will find the recipe!
Brandied Peach Ice Cream:
* 1 1/3 c heavy cream
* 1 1/4 c whole milk
* 1 c sugar
* 6 large egg yolks
* 2 c fully ripened peaches, peeled, pitted and cut into 1/2 inch pieces
* 1 tsp vanilla extract
* 1 tsp lemon juice
* 3 Tbs peach brandy
In a double boiler heat the cream, milk and 1/4 c sugar over medium heat to dissolve sugar and until milk is hot and aromatic. Once it is hot, whisk your egg yolks and 1/4 c more of the sugar until smooth. Add one cup of the hot milk to the eggs and combine then temper back into the milk with the entire egg mixture being careful to stir to prevent cooking the eggs. Cook over medium until the mixture coats the back of a spoon. Strain if you wish and then set over a bowl of ice stirring occasionally until cool. Cover with plastic wrap and refrigerate until completely chilled, 3 hours or longer. In a small saucepan combine your peaches, a dash of salt and 1/4 c sugar. Cook over medium heat until warm through and softened. Transfer to a small bowl and chill. Mash the peach mixture through a sieve and add your juice, vanilla, lemon juice and chilled custard. Pour into your ice cream maker and churn based on your directions. Mine takes about 15 minutes to be to soft serve consistency. Once you get to this stage combine the peach solids with the brandy and add to the ice cream machine for 2-3 minutes to combine. Transfer to a airtight container and freeze for a minimum of 3 hours until firm.
Makes 1 1/2 quarts.
Adapted from The America's Test Kitchen Family Cookbook
I made these for Valentine's goodies. I believe they were enjoyed by all! With a couple little changes they would be suitable and fun for any holiday. Just change the sprinkles or candies and wrapping and you can have them for a party or other holiday. One reason I am posting them now is that they would be really cute in an Easter basket! They are fairly easy to make even if you do go the route of making your own marshmallows. You are welcome to use store bought but once you go homemade on them you will never go back!
This is one of my standbys when I am making something for myself for dinner. It is made from things that I always have in the fridge and is really fast to make. You can change it up and add different olives, meat or veggies that you like.
I am a farm girl at heart and enjoy the quieter side of life. Cooking, growing my own food and making family and friends happy with my tasty creations.