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Pumpkin Pie Spice

Yield: about 5 tablespoons

Ingredients:

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves

Directions:

1. Combine spices in a small bow, mix well to combine. Store in a small jar or spice container.

Crockpot Chicken Wild Rice Soup

Serves: 10

Ingredients

• 1 cup uncooked wild rice
• 1 pound chicken breasts
• 2 cups mirepoix
• 6 cups chicken broth
• 1 teaspoon poultry seasoning
• ½ cup butter
• ¾ cup flour
• 2 cups whole milk
• a few tablespoons white wine (optional)
• up to 2 cups additional milk or water

Instructions

1. Rinse the wild rice. Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain.
2. Remove the chicken breasts from the crockpot and allow to cool slightly. Using two forks, shred the chicken. Return the shredded chicken to the crockpot.
3. When rice and chicken are done cooking, melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the whole milk until a thick, creamy mixture forms. Stir in the wine.
4. Add this to the rice and chicken in the crockpot and stir to combine. Add extra water or milk to adjust the consistency as you like it. Season with additional salt and pepper.

Notes

The poultry seasoning is a mix of several things, including thyme and sage. Even though it’s only a teaspoon, do not omit this because it adds a lot of the flavor. If you don’t have any, just use any other herb seasonings that you like. Thyme and sage are the best in my opinion.



pinchofyum

Caramel Apple Cheesecake Parfait

 
 Ingredients:
• 1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
• 3 Tbsp. sugar, divided
• 1/2 cup vanilla nonfat Greek-style yogurt
• 1 Tbsp. butter
• 1 Fuji apple, sliced
• 1/4 tsp. ground cinnamon
• 8 graham crackers, crushed
• 1/2 cup caramel ice cream topping
• 1/2 tsp. sea salt

How to make the cheesecake:
MIX cream cheese and 2 Tbsp. sugar until blended; stir in yogurt.

MELT butter in large skillet on medium heat. Add apples, remaining sugar and cinnamon; cook 2 to 3 min. or until apples are tender, stirring frequently.

MICROWAVE caramel sauce in microwaveable bowl on HIGH 30 sec. or until warmed; stir in salt.

LAYER half each of the graham crumbs, cream cheese mixture, apples and caramel topping in 4 parfait glasses. Repeat layers.

*you can always substitute peach slices for the apple slices.

 

Grandma's Apple Cake

Ingredients:
2 large eggs
1 cup veg oil (beat with eggs until foamy), add
1-3/4 cup sugar {Try Stevia instead -better health tip}
1 tsp vanilla (mix together), then add:
2 cups flour
2 tsp cinnamon
1 tsp salt
1 tsp baking soda (mix all together)
1 cup shredded coconut
3/4 cup chopped walnuts -then add:
3-4 cups thinly peeled and sliced or diced apples (about 4 – I use Granny Smith)

Frosting:
1 - 8oz pkg cream cheese, softened
3 TBL melted butter
1 tsp vanilla
1-1/2 cups powdered sugar {Try Stevia instead-better health tip}

Directions:
Preheat oven to 350 degrees; grease and flour a 9 x 13 baking dish.
Add vegetable oil to eggs in mixer and beat until foamy. Add the sugar and vanilla and mix. Now, add the flour, cinnamon, salt and baking soda. Mix together. Add thinly sliced apples, walnuts, and coconut by folding in with a spatula. The batter will be very thick but this is normal and there will seem to be more apple then batter. Again, this is what you want.

Bake for 50-60 minutes.

Frosting:
Mix ingredients til smooth. Add a little coconut milk IF it's too thick...

Source: Grandma★

Warm Lemon Pudding Cake

A delicious, fresh and light lemon dessert, with a creamy, warm lemon pudding on the bottom and a light souffle-like “cake” topping. A perfect meal-ender.

Ingredients

• 2 Tbsp. (28 grams) butter, at room temperature
• 1 cup (225 grams) Stevia, divided
• 3 large eggs, separated
• 1 Tbsp. lemon zest
• 1/4 cup (25 grams) all-purpose flour
• 1/4 tsp. salt
• 1 cup (250 ml) Coconut milk
• 2/3 cup (158 ml) freshly squeezed lemon juice (3-4 lemons)
• 2 Tbsp. Stevia, for garnish

Instructions

1. Preheat oven to 350° F with rack in center of the oven and lightly butter one 1.5 quart baking dish or 4-6 individual, small ramekins. Have ready a high-sided roasting pan and place the prepared dish (or dishes in to the roasting pan). Bring 8-10 cups of water to a simmer (will be added to the roasting pan to bake the puddings). Separate your eggs and have ready.
2. Set aside 2 Tbsp. of the Stevia. Add the rest to a large bowl or the bowl of a stand mixer. Add the butter and beat until mixture is grainy but light. Add the egg yolks one at a time, beating well after each addition. Add the lemon zest and mix in. Add the flour and salt and mix. Add the milk and lemon juice and mix until combined. Set aside, or if using your stand mixer, remove to a large bowl and wash your mixer bowl really well (you’ll be whipping the egg whites in it next, so be sure it is squeaky clean!).
3. In another bowl or the bowl of a stand mixer, beat your egg whites until they’re frothy and beginning to form soft peaks. Sprinkle in the reserved 2 Tbsp. of  Stevia and beat again until stiff peaks form.
4. Spoon the whipped egg whites on top of the egg yolk mixture. Using a spatula, gently fold the egg whites in to the egg yolk mixture by pulling a bit of the batter up and over the egg whites. Continue working gently until the mixture is uniform in color and texture. Do no over mix, but be sure there aren’t any large chunks of egg whites.
5. Pour or ladle your batter in to the prepared dish or dishes, set in the roasting pan. Carefully pour simmering water in to the roasting pan so it comes about halfway up the sides of the baking dish. Carefully transfer the roasting pan with the water and ramekins in to the preheated 350° F. oven. Pudding(s) will bake anywhere from 30 minutes (for small, individual servings) to 45 minutes (for one large pudding). Baking times will vary though, so do watch closely. You want the top to be firm and golden, but not browned.
6. Remove the pudding from the oven and transfer baking dish or dishes to a cooling rack. Allow to cool for 10 minutes before dusting with stevia. Serve warm and enjoy!

Prep time: 20 min | Cook time: 40 min | Total time: 60 min

Number of servings (yield): 6

Adapted from How to Feed a Family: The Sweet Potato Chronicles Cookbook

Classic Cream of Mushroom Soup

Classic Cream of Mushroom Soup

This recipe makes 2 large bowls or 3 smaller ones. I keep the recipe in these increments since it equates to one tray of mushrooms and the better part of one carton of chicken broth. I’m also only cooking for 2 or 3 most often. That said, you can double or triple the as needed, to feed more.

Ingredients

• 3 Tbsp. unsalted butter, cut into 1 Tbsp. pieces
• 1/2 cup (125ml) yellow onions, finely diced
• 8-10 oz. mushrooms (button or mixture of button, cremini, oyster etc), cleaned and sliced (1 standard “tray”)
• 1 tsp. fresh thyme leaves or 1/4 tsp. dried thyme (less if your thyme is powdered)
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 cup all-purpose flour
• 3 cups (750ml) chicken stock/broth
• 1/2 cup (125ml) heavy (35% whipping) cream (if using a lighter cream, mix with a couple teaspoons of cornstarch before adding to soup)

Instructions

1. In a large saucepan, melt 1 Tbsp. of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the mushrooms, thyme, salt, and pepper and the second 1 Tbsp. of butter. Cook, stirring regularly, until the mushrooms start to brown, about 5 minutes. Add the last 1 Tbsp. of butter and stir to melt. Add the flour and cook, stirring constantly for about 30 seconds to a minute. Add the stock and stir while returning the mixture to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 10 minutes.
2. *At this point, if you like a thicker soup, you can remove a few of the mushrooms with a bit of soup to puree and return to the pot or simply pulse a few seconds with an immersion blender. Neither is necessary if you’d rather leave it with all whole mushroom pieces.
3. Add the cream and cook for a further minute or two to heat. Taste and adjust seasoning, as necessary. Enjoy!

Prep time: 10 min | Cook time: 10 min | Total time: 20 min

Number of servings (yield): 2

via:seasonsandsuppers.ca

Paleo Pumpkin Spice Pancakes {For One}

Prep Time: 3 minutes

Cook Time: 12 minutes

Yield: 1 serving

Ingredients

• 1 large egg
• 1/4 cup pumpkin puree (homemade or canned)
• 2 tablespoons plain, unsweetened almond milk (or any kind of milk you like)
• 1 teaspoon pure vanilla extract
• 1/2 packet stevia (about 1/4 teaspoon powdered stevia)
• 3 tablespoons almond meal
• 1 teaspoon coconut flour
• 3/4 teaspoon pumpkin pie spice mix (or 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1 pinch cloves, and 1 pinch ginger)
• 1/8 teaspoon baking powder
• 1 pinch sea salt
• A little butter or coconut oil for frying
• 2-3 tablespoons Paleo Salted Coconut Caramel Sauce, for topping
• 1 tablespoon chopped walnuts, for topping

Instructions

1. Whisk together the egg, pumpkin puree, milk, vanilla, and stevia in a medium bowl; whisk in all remaining ingredients (except the butter or coconut oil for frying and the toppings) until smooth, then let the batter sit for 2 minutes.
2. Meanwhile, heat a medium nonstick skillet over medium heat. Once hot, add a bit of butter or coconut oil and swirl it around the skillet.
3. Add batter by the spoonful (I make my pancakes on the smaller side – about 2 to 3 tablespoons of batter each), and spread each pancake out slightly. (Work in batches so you don’t crowd the pan.)
4. Cook until golden on the first side, then flip and cook until golden on the second side. Transfer the cooked pancakes to a plate and cook the remaining batter the same way.
5. Serve warm, topped with Paleo Salted Coconut Caramel Sauce and chopped walnuts.

Notes

My Tip for Making Perfect Pancakes: I start out with the pan over medium heat; once hot, I add a little bit of butter or oil and spread it around. Then I add the batter and once it’s in the pan, immediately turn the heat down just a touch. Cook the pancakes until golden on both sides (flipping once), then wipe out the skillet, turn the heat back up to medium, and repeat the entire process with the next batch of batter.

Pumpkin Oat Bread

Ingredients:

• 3/4 cup rolled oats
• 1 cup whole wheat pastry flour
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 cup chopped pecans
• 1 cup pumpkin puree
• 1 teaspoon vanilla
• 3/4 cup maple syrup
• 1/3 cup melted butter (or coconut oil)
• 2 eggs
• 1/4 cup rolled oats + 2 tablespoons chopped pecans, for topping

Directions:
Place oats in a food processor or blender. Pulse until oats are finely ground. Pour into a large bowl along with flour, spices, baking soda, and pecans. Set aside.

In a medium bowl whisk together pumpkin, vanilla, maple syrup, butter, and eggs, until combined. Pour into dry ingredients and mix just until combined.

Scrape batter into a greased 8 or 9-inch loaf pan. Sprinkle with additional oats and pecans. Bake at 350˚ for 50-60 minutes, or until a toothpick inserted near the center comes out clean. Allow to cool for 10 minutes before removing to a cooling rack to cool completely.

Makes: 1 loaf (approximately 10 servings)

Roasted Butternut Squash Bisque with Almonds

Roasted Butternut Squash Bisque with Almonds is a fragrant, creamy and delicately flavored soup. I hope you will enjoy this soup as well as we are.



Note: Freezing pumpkin. It is easy to enjoy pumping recipes year-round, but you must do some freezing. Clean and peel the pumpkin and cut into large pieces, about 4 inches square. Blanch in boiling water that contains the juice of a lemon and 2 or 3 tablespoons of olive oil, for about 4 minutes. Drain and cool the pieces; seal in plastic bags and freeze. Then you will be ready for some great early traditional dishes all year.

If you wish to prepare mashed pumpkin for freezing, do so without hesitation. Clean and peel the pumpkin pieces and steam until very tender. Run them through your food processor and put in plastic freezing containers. Squeeze a little fresh lemon juice on top to prevent browning in the freezer.



Ingredients:

• 2 Tbsp. butter
• 1 medium onion, finally chopped
• 1 medium carrot, peeled and finally chopped 
• 1 medium about 2 lb. butternut squash, peeled, seeded and cubed
• 2 Tbsp. olive oil (for roasting the squash)
• 5-6 cups vegetable or chicken stock
• 1 tsp. smoked paprika
• 1 tsp. turmeric
• 1 tsp. coriander
• salt and freshly ground pepper to taste
• 3/4 cup sliced almonds, lightly toasted
• fresh thyme to garnish
• fresh chives, chopped, to garnish (optional)

Directions:

Preheat the oven to 425F.

On a baking sheet, layer the squash and sprinkle the olive oil, salt and pepper. Toss it with hands to disperse and coat evenly.

Bake for about 20 minutes, tossing after 10 minutes or so, so that they bake even.

Melt the butter in a large pan. Add the onion, carrot and cook over a medium heat for about 5 minutes. Add the roasted squash (save some for serving, about 1 cup), chicken stock, paprika, turmeric and coriander. Bring to the boil. Reduce the heat to low, cover the pan and simmer gently for about 15 minutes until all the vegetables are soft.

Pour the soup into a food processor or blender and process until smooth. Return the soup to the pan and season with salt and pepper. Reheat gently.

Ladle the soup into the warm bowls. Scoop few tablespoons of saved roasted squash, and sprinkle with almonds. Speckle the soup very lightly with a pinch of paprika. Garnish each serving with fresh thyme and chives and serve hot.



Thank you for sharing Cooking Melangery...

Homemade Cheesy Potato Soup

 
Serves: 8
Ingredients
1/2 tablespoon extra virgin olive oil
1 large yellow onion, diced (approximately 3 cups)
2 ribs celery, diced
1 medium carrot, peeled and diced
1 clove garlic, minced
3 Russet potatoes, peeled and diced
2 cups low sodium chicken or vegetable stock, preferably homemade
1 1/2 cups half and half or {coconut/almond milk}
7 ounces shredded cheddar cheese
1 teaspoon salt or to taste
1/4 teaspoon cayenne pepper or to taste fresh ground black pepper to taste
optional garnishes: fresh parsley and cooked, diced turkey bacon

 
Instructions

1. In a large dutch oven or heavy bottom pot, melt the olive oil over low heat and then add the onion, celery, carrot and garlic. Allow the vegetables to sweat for several minutes until soft.
2. Add the potatoes and stir well. Allow the vegetables to cook for 5-10 minutes on medium-low heat, stirring frequently to prevent the potatoes from sticking to the bottom of the pan.
3. Add the stock, stir, and bring the mixture to a boil. Lower the heat, cover (venting slightly), and allow the soup to simmer for 15 minutes. Remove from the heat.
4. Add the half and half or whole milk and then carefully ladle the soup into a blender. Puree the soup, in batches if necessary, and return the soup to the pot. Do not turn the heat back on. Stir in the cheese in batches until the soup is evenly combined. Add salt, pepper and cayenne.
5. Serve with optional garnishes. Reheat in small batches to prevent the cheese from breaking.

Notes For a lighter soup, try using reduced fat milk.

 Adapted from: Jen from Savory Simple

Triple Cinnamon Swirl Bread

Yield: 1 loaf

Ingredients

Dough:
• 3 cups all-purpose flour
• 1/2 cup powdered milk
• 1 1/4 teaspoons salt
• 1/2 teaspoon cinnamon
• 3 tablespoons sugar
• 2 1/2 teaspoons yeast
• 4 tablespoons of butter
• 1 cup water
• 1/2 cup cinnamon chips (optional)
Filling:
• 1/4 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 2 teaspoons four
• 1 egg beaten with 1 tablespoon water
Streusel topping:
• 2 tablespoons butter
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon
• 1/4 flour

Instructions

1. Preheat oven to 350F.
2. In a large mixing bowl, combine all of the dough ingredients, using mixers or a wooden spoon to mix until the dough begins to come away from the sides of the bowl. Knead with a dough hook, or by hand on a lightly oiled surface. Knead until dough is smooth and silky- about 10 minutes. Add a little bit more flour as needed.
3. Transfer the dough to a lightly oiled bowl cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours until puffy and almost doubled in size.
4. Transfer the dough to a lightly oiled work surface, and shape it into a long, thin rectangle, about 16" x 8". To make the filling, combine the sugar, cinnamon, and flour in a small bowl.
5. Brush the dough with some of the egg/water, and gently press the filling onto the dough. Beginning with a short edge, carefully roll the dough into a log. Pinch the side seam closed and place the log in a lightly greased loaf pan. Cover the pan with lightly oiled plastic wrap, and allow the bread to proof for about 1 hour at room temperature, or until it's about 1" over the rim of the pan.
6. In a small bowl combine the streusel ingredients, using your hands to work the butter into the dry ingredients until crumbly. Brush the loaf with more of the remaining beaten egg, and add the streusel, using your fingers to gently apply it to the dough, being careful not to deflate the loaf.
7. Bake the bread for about 45 minutes. If the loaf is browning too quickly after 30 minutes of baking tent the top of the loaf with foil for the last 15 mins of baking. Let the bread cool in the pan for 5 minutes, then carefully transfer the loaf to a cooling rack. I found tilting the pan to the side and using a butter knife to loosen it helped it pop right out without losing any streusel topping, but a little may fall off in the process.

 

 

Notes

Recipe adapted from: King Arthur's Flour

 

Roasted pumpkin & apple soup with goat’s cheese and bacon

INGREDIENTS

• 1kg pumpkin, peeled, seeds removed, cut into 3cm pieces
• 1 tsp cumin seeds
• 3 tsp chopped sage leaves
• 70ml olive oil
• 2 Granny Smith apples, peeled, cored, cut into 3cm pieces
• 250g rindless free-range bacon rashers, chopped
• 1 onion, chopped
• 3 garlic cloves, crushed
• 1.25L (5 cups) free-range chicken stock
• 120g goat’s cheese
• Lightly toasted pumpkin seeds (pepitas), to serve

METHOD

1. Preheat the oven to 180˚C and line a baking tray with baking paper.
2. Place the pumpkin, cumin, sage and 2 tbs oil in a large bowl and season, then toss to combine. Tip onto the tray, arrange in a single layer and roast for 10-15 minutes. Add apple and cook for a further 10 minutes or until tender.
3. Meanwhile, heat another 2 tsp oil in a frypan over medium heat. Add bacon and cook, stirring, for 5 minutes or until golden. Set aside to drain on paper towel.
4. Heat the remaining 1 tbs oil in the frypan. Add the onion, garlic and a pinch of salt, then cook, stirring, for 3-4 minutes until softened.
5. Transfer to a blender with pumpkin mixture, 2 cups (500ml) stock and half the cheese, then whiz until smooth. Return to pan with remaining 3 cups (750ml) stock. Cook over medium heat for 15-20 minutes until reduced slightly. Season.
6. To serve, sprinkle bacon, seeds and remaining goat’s cheese over soup.

To make this a vegetarian dish simply omit the bacon.

Almond & Fig Clafoutis

Ingredients:

1 cup almond milk
1 cup heavy cream
3/4 cup sugar
1/2 teaspoon orange zest
1/4 teaspoon salt
4 large eggs
1/2 teaspoon almond extract
1 cup almond flour
1/2 cup + 2 tablespoons all purpose flour
6 ripe figs
1/4 cup slivered almonds

*Serve with cream or powdered sugar if desired

Instructions:

Preheat oven to 375 degrees (F). Butter a 10 inch gratin dish, and set aside.

In a blender combine the almond milk, cream, eggs, sugar, almond extract, orange zest, and salt. In two batches add the flours (almond and all purpose), pulsing for about 20 seconds in between additions. Let the batter rest in the blender container for about 10 minutes, then pulse for another 20 seconds. Pour batter into prepared gratin dish, and top with figs (cut side facing up) and almonds. Bake for 40 -45 minutes, or until top is a light golden brown and the custard is just set. Let cool for 5 – 10 minutes before cutting and serving with cream or powdered sugar.

Warm Lentil Salad with Cherries, Pistachios, and Goat Cheese

This salad (as well as this soup) is inspired by the Sprouted Kitchen’s Braised Leeks + Muscovado Lentils. One of the keys to this dish is the hint of cinnamon added near the end – it adds a needed layer of flavor. But too much cinnamon, and you’ll have some kind of lentil brown-betty-buckle, so start with just 1/4 teaspoon and add more as desired. I used tart, fresh cherries here, but sweet or dried would work just as well.

1 onion, sliced into half moons
2 tablespoons butter
1 tablespoon olive oil
salt and pepper
2/3 cup black or green lentils, rinsed
1 tablespoon honey
1 tablespoon vermouth (white wine vinegar or rice vinegar will work also)
1/8-1/2 teaspoon cinnamon (see note)
1 cup cherries, pitted and chopped
1/3 cup pistachios, chopped
2 ounces goat cheese, crumbled

In a 12 inch skillet, melt the butter with the olive oil over medium heat. Sprinkle a good pinch of salt and pepper over the melted butter, then add the sliced onions and cook for 8-10 minutes until onions soften and begin to brown just slightly. Lower the heat to medium-low, and let the onions cook until soft and sweet, stirring occasionally, about 20-30 more minutes.

While the onions are cooking, put the lentils, about 1 1/4 cups water and a pinch of salt in a pot and bring to a gentle boil. Cook until the lentils are cooked through. (Add more water if needed, and cook off any excess water in the end.)

When the lentils are cooked, add them to the pan with the caramelized onions, and add the honey, vermouth, and salt and pepper to taste. Add the cinnamon, starting with 1/8 teaspoon, and adding more if needed (see note). Turn off the heat and add the cherries and pistachios and mix to combine. Sprinkle the goat cheese over the top and serve.

Fresh Peach & Blackberry Bread Pudding

Ingredients:

16 ounces stale baguette (about two loaves) cut into bite sized pieces

4 ounces unsalted butter, melted

3 1/2 cups heavy cream

1/4 cup bourbon

1 1/4 cups granulated sugar

Zest of 1 lemon

6 large eggs

1 teaspoon vanilla extract

2 pints fresh blackberries

2 large peaches, pitted and sliced thin

1/4 cup whole milk for pouring

Instructions:

Preheat the oven to 400 degrees (F). Drizzle the melted butter over the bread cubes, then spread them on a large baking sheet and toast until lightly golden brown on all sides, about 10 minutes. Remove and let cool slightly.

In a small sauce pan bring the cream, sugar, lemon zest, and one pint of the blackberries to a simmer over medium heat, gently mashing the blackberries when they’ve softened. Whisk together the eggs and bourbon in a medium bowl. Slowly whisk the warm milk into the eggs and add the vanilla.

Transfer the bread cubes to a 9 by 15-inch baking dish and top with remaining blackberries & peaches, tossing the mixture with your fingers a few times so the fruit and bread get evenly combined. Pour the custard mixture over the bread/fruit combination and press on the bread to submerge in the custard. Cover with plastic wrap and let the pudding sit in the fridge for at least 6 hours, or over night.

When ready to bake, preheat oven to 350 degrees (F). Remove plastic wrap from the baking dish and drizzle the remaining 1/4 cup of milk over the top of the mixture. Bake for about 45 minutes, or until puffed up slightly and warmed evenly. Let rest at least 5 minutes before serving. This is great with whipped cream and/OR ice cream!

  – Baker by Nature

Peach and Berry Streusel Coffee Cake

Peach and Berry Streusel Coffee Cake

A wonderful dessert, snack, brunch or even breakfast cake. It is not overly sweet and the fruit layer adds great flavor and moistness. Can be made with frozen fruit, as well.

Ingredients

• For the streusel:
• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 tsp. salt
• 3 Tbsp. unsalted butter, softened
• For the cake:
• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup (4 oz.) unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 cup sour cream
• 2 tsp. vanilla extract
• 2 fresh or frozen peaches, peeled and sliced
• 1/2 cup fresh or frozen raspberries
• 1/2 cup fresh or frozen blackberries

Instructions

1. Preheat the oven to 325° F. Grease an 8 or 9-inch springform pan and line the bottom with a round of parchment paper.
2. Make the streusel: In a small bowl, combine the flour, brown sugar and salt. Using your fingers, add the butter and mix until combined. Press the mixture into clumps. Set aside.
3. For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl or the bowl of a stand mixer, beat the butter and sugar at medium-high speed until light, about 3 minutes. Beat in the eggs one at a time. Beat in the sour cream and vanilla. Add the dry ingredients and beat at low speed until combined.
4. Spread about two-thirds of the batter in the prepared pan. Place a layer of peaches onto the batter and the sprinkle the top with the raspberries and blackberries. Top with the remaining batter. Scatter the streusel on top.
5. Bake the cake for 1 hour and 20-30 minutes, or until a toothpick inserted in the center comes out clean. Check 15 minutes before end time and cover loosely with foil if necessary, to prevent over-browning of streusel.
6. Transfer cake in pan to a rack and cool for 30 minutes, then remove the outer ring and let the cake cool completely before serving.

Prep time: 15 min | Cook time: 1 hour 30 min | Total time: 1 hour 45 minutes

Number of servings (yield): 12

Adapted from a Food & Wine recipe

Peach Marmalade

 

A beautiful and delicious way to preserve summer peaches. The added orange and maraschino cherries and juice create a flavor profile like marmalade, only sweeter. Great on toast or try it on top of vanilla ice cream! 

Ingredients

• 1 large naval orange
• 1/2 cup water
• 4 1/2 cups white sugar
• 4 cups peeled, chopped (for a smoother jam) or sliced (for a chunkier jam) peaches
• 1/3 cup maraschino cherry juice
• Whole maraschino cherries

Instructions

1. Cut the whole naval orange (skin and all, but removing any seeds) into about 8 pieces and pop into a food processor. Process until reduced to smaller pieces (as chunky or fine as you like.) Place into a large, heavy bottom pot (5-quart size is perfect). Add the 1/2 cup of water and set over medium heat on the stove top. Bring to a simmer, stirring occasionally. Reduce heat to low and simmer until the peel is tender, about 20 minutes.
2. To the same pot, add the sugar, prepared peaches and maraschino cherry juice. Stir the mixture thoroughly. Increase heat to medium and continue stirring regularly until the sugar is melted and the mixture comes to a boil.
3. Cook uncovered, at a good simmer (medium heat), until the marmalade thickens and the peaches are translucent, about 30 minutes or until it reaches 220° F. **Warning: Stir very frequently, especially near the end of the cooking time, as it can scorch if left without stirring for too long.
4. Remove from heat and ladle into prepared jars, leaving about inch of headspace. Place 2-4 (depending on the size of jars you are using) whole maraschino cherries into the jars, using a spoon to push them down into the jam. If necessary, top up jars with additional jam to within 1/4 inch of top. Cover with lids and rings. Process in a hot water bath for 10 minutes or alternately, refrigerate to use within 3-4 weeks.

Prep time: 15 min | Cook time: 40 min | Total time: 55 minutes

Number of servings (yield): 4

Simple Red Skin Potato Soup

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream

 ✿For Garnish✿
Shredded cheese
fried bacon bits
chopped green onions

Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!

Blueberry Crumble Cream Pie

Ingredients 

• 1 (9") pie crust dough
For the Cake:
• 1 cup sugar 
• 1/2 cup flour
• 1/2 cup sour cream
• 2 eggs
• 1/2 tsp vanilla
• 2 cups fresh blueberries
For the Crumble:
• 4 tbsp butter, melted
• 1/2 cup brown sugar
• 1/4 cup flour
• 3/4 cup quick oats

Instructions

1. Preheat oven to 450 degrees F.
2. Place your pie dough into a 9" pie pan and prick the dough several times with a fork. Bake for 9-10 minutes or until the edges are lightly golden brown. Remove from oven, reduce heat to 350 degrees F.
For the Cake:
3. In a medium bowl whisk together the sugar, flour, sour cream, eggs and vanilla until smooth. Gently fold in the blueberries. Pour into the pie shell.
For the Crumble:
4. In a medium bowl combine the melted butter, brown sugar, flour and oats. Mix until combined, sprinkle evenly over the cake mix.
5. Bake for 55-60 minutes or until toothpick inserted in center comes out clean.*
6. Let cool on wire rack. Serve slightly warm with a scoop of vanilla ice cream! Enjoy!

Toasted Coconut and Zucchini Bread

 

Yield: One 9x5 inch loaf

A healthier quick bread recipe with toasted coconut, coconut oil and fresh zucchini.

Ingredients

• 1 1/2 cups (130 grams) sweetened flaked coconut
• 1 cup (170 grams) grated zucchini
• 2 large eggs
• 3/4 cup (175 ml) whole milk
• 1 teaspoon vanilla
• 1/4 cup (55 grams) coconut oil, melted and cooled slightly
• 2 1/2 cup (300 grams) all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon cinnamon
• 1 cup (213 grams) brown sugar

 
 

Instructions

1. Preheat oven to 350 degrees F. Grease and flour a 9x5-inch loaf pan and line with parchment paper.
2. Spread the flaked coconut on a sheet pan and place in the oven under the broiler. Stir every 1-2 minutes, watching it carefully. When it is fully toasted, set aside to cool completely.
3. Wrap the zucchini in a towel or strong paper towel and squeeze to remove excess liquid.
4. In a small bowl, combine the eggs, milk, vanilla and melted coconut oil.
5. In a large bowl, combine the flour, salt, baking powder, cinnamon, sugar, and toasted coconut. Add the liquid ingredient and stir until only a few streaks of the dry ingredients remain. Add the zucchini and stir until combined. Do not overmix.
6. Pour batter into the prepared loaf pan and bake until golden and a toothpick inserted into the center comes out with a few moist crumbs, about 35-45 minutes. Let cool completely before serving.
7. Store in an airtight container at room temperature for several days.

Recipe adapted from Smitten Kitchen

 

Creamy Caprese Quinoa Bake

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 3-4

Ingredients

• 2 cups cooked quinoa
• 1 cup of your favorite pasta sauce
• 2 tablespoon tomato paste
• 1/3 cup heavy cream
• 1/3 cup parmesan cheese
• 1 cup (OR MORE... :) mozzarella, divided
• 1/2-1 cup grape tomatoes, halved
• 1 large bunch fresh basil, cut into ribbons
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat oven to 350 degrees F.
2. Heat tomato sauce and tomato paste over low heat in a large saucepan. Once warm, stir in heavy cream, parmesan, crushed red pepper, salt and pepper. Remove from the heat and stir in the quinoa. Fold in half of the mozzarella and half of the tomatoes, then chop 6 fresh basil leaves and add them in too. Once combined, spray an 8x8 or 9x9 baking dish with non-stick spray and pour the entire quinoa mixture into the dish. Top with fresh mozzarella rounds or shredded mozzarella and the remaining tomatoes.
3. Bake for 10 to 15 minutes and then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.
4. Remove from the oven and top with fresh basil ribbons. Allow to sit five minutes and then serve.

 Is a good way to ease into the week...
Oh, and so is cheese, lots & lots & lots of cheese...!!! ENJOY!

 

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Quinoa Grain Quinoa, a species of goosefoot, is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the true grass family. 'Wikipedia'

Burrata with White Wine and Garlic Sautéed Tomatoes

 serves 4-6

• 1 baguette
• 1 teaspoon extra virgin olive oil, plus more for drizzling on bread
• 3 tomatoes, diced
• 2 cloves garlic, minced
• 1/4 cup pinot grigio
• pinch salt and fresh ground pepper
• 8 ounces burrata, room temperature
• 1 tablespoon fresh chopped basil

Notes: Burrata can be found at most specialty grocery stores but make sure it’s fresh.

1. Slice the baguette into 1-inch slices and place on a baking sheet. Lightly drizzle the baguette slices with olive oil. Place under the broiler and toast until lightly golden. Flip and toast the other side until lightly golden. Remove from the oven and set aside.

2. Heat oil in a saute pan over medium heat. Add tomatoes,garlic, wine, salt, and pepper. Bring to a simmer and simmer until wine is reduced by half, about 8 to 10 minutes.

3. Place the burrata on a plate or large low-rimmed bowl. Pour sauteed tomatoes over the cheese and garnish with basil. Serve with toasted baguette slices. Spoon cheese and sauteed tomatoes over a baguette slice and enjoy.

 

Slice the baguette into 1-inch slices and place on a baking sheet. Lightly drizzle the baguette slices with olive oil. Place under the broiler and toast until lightly golden. Flip and toast the other side until lightly golden. Remove from the oven and set aside.




Heat oil in a saute pan over medium heat. Add tomatoes,garlic, wine, salt, and pepper. Bring to a simmer and simmer until wine is reduced by half, about 8 to 10 minutes.



Place the burrata on a plate or large low-rimmed bowl. Pour sauteed tomatoes over the cheese and garnish with basil. Serve with toasted baguette slices.



Spoon cheese and sauteed tomatoes over a baguette slice and enjoy!!!