Sunday, November 30, 2008

Busy Day Cake


This cake reminds me of a Bisquick recipe. I cant remember the name of it but it's the one with the broiled coconut topping. This tastes super close to that recipe. If you are short on time but still need a little something,then this cake will fit the bill. It has a very simple sponge texture with a light flavor to it..not overpowering or heavy,it would go great with a cup of coffee or tea. I just wish my broiler would have done a better job with the topping!!
Busy Day Cake
1 1/3 cups Flour
2/3 cups Sugar
2 tspns. Baking Powder
2/3 cup Milk
1/4 cup Butter,Softened
1 Egg
1 tspn. Vanilla
Topping:
1/4 cup packed Brown Sugar
2 TBLSPNS. Butter,softened
1 TBLSPN. Milk
1/2 cup Flaked Coconut
1/4 cup Chopped Nuts;optional
Beat the brown sugar and butter until combined. Add in milk and coconut and nuts of desired and spread onto warm cake.
Preheat oven to 350 degrees or 180 celcius.
Grease an 8X 1 1/2 round cake pan(I used an 8X8inch square pan) and set aside. In a mixing bowl combine flour,sugar,and baking powder. Add milk,egg and vanilla. Beat on low speed until combined and then beat on medium speed for 1 minute. Pour batter into pan abke for 25-30mins or until toothpick inserted in the center comes out clean. Spread topping onto warm cake and place in a broiled oven 4 inches from the heat for 3-4 mins or until golden. Makes 8 servings.

Monday, November 24, 2008

Biscuits Supreme


I love love love biscuits..but I can not make them..until now. For anyone who struggles like me to get the dough just right please try this recipe. I have tried dozens of others only to have mine come out hard as a rock and I really suck at cutting the butter into the flour, wich is why I have yet to actually make a pie crust. I was so happy when these turned out. They rose beautifully wich I think had something to do with the cream of tartar in there. When I make these again I will add more salt into it..that was my one and only complaint about this recipe. I notice that dutch food items arent loaded down with salt like they are in the U.S. All the butters I buy have no salt added so sometimes my recipes come out tasting not exactly right. It was the same with the bread here. My tastebuds about freaked out when I tasted dutch bread..the sugar and salt content wasnt there. I love these biscuits though and see me making them with gravy really soon.
Biscuits Supreme..makes 10-12
2 cups Flour
1 TBLSPN. Baking Powder
2 tspn. Sugar
1/2 tspn. Cream of Tartar
1/4 tspn. Salt
1/2 cup Butter
2/3 cup Milk
Preheat oven to 450 degrees or 230 celcius
Stir together all dry ingredients and cut in butter with two knives or pastry blender(I used my hands) until mixture resembles coarse crumbs. Make a well in center and add the milk all at once;stir until moistened.
Turn dough out onto lightly floured surface. Quickly knead dough by gently folding and pressing dough 10to12 strokes or until nearly smooth. Pat or lightly roll dough to 1/2inch thickness. Cut dough with fkoured biscuit cutter and depending on the size of cutter will determine how many you have. Bake for 10-12 mins or until lightly golden in color. Serve warm with butter,jelly or gravy.
**UPDATE..I made these again a few days later,added 1/2 tspn salt and they were perfecto.**

Tuesday, November 18, 2008

Fruit Filled Oatmeal Bars


I love old fashioned recipes. One of my favorite cookbooks is the older Betty Crocker cookbook and Better Homes and Gardens Limited Edtion one that runs from 1930-2000. I recently aquired this one and fell in love with all the recipes. Today I set out to make the fruit-filled bars. This is a super simple recipe that is full proof and it goes great with a cup of tea or coffee. The only difference I made in this recipe is the way I cooked the apples. After they were soft I mashed them up instead of leaving them in chunks. I dont like hot chunky apples and this was more like an applesauce but thicker. Other then that I followed everything else.
Fruit-Filled Oatmeal Bars..makes 25 or so depending how you cut them up.
1 cup Flour
1 cup Quick cooking rolled Oats
2/3 cup packed Brown Sugar
1/4 tspn. Baking Soda
1/2 cup Butter or Margarine(I used butter)

**Apple Cinnamon Filling**
Peel,core and Chop 2 medium apples. In a medium pan combine apples,2 tablespoons water, 1 tablespoon lemon juice,1/2 teaspoon cinnamon and a dash of ground cloves. Bring apple mixture to a boil,reduce heat. Simmer covered for 8-10 mins or till apples are tender.

In a medium bowl combine the fkour,oats,brown sugar and baking soda. Using a pastry blender or 2 knives,cut butter till mixture resembles coarse crumbs. Reserve 1/2 cup for the topping.
Press remaining crumb mixture into the bottom of an ungreased 9x9x2 baking pan. Spread with apple filling and sprinkle with reserved crumb mixture.
Bake in a 350 degree oven or 180 celcius for 30-35 mins or until top is golden brown. Cool on wire rack and cut into bars.

Tuesday, November 11, 2008

French Toast


If I was on death row and was only allowed one breakfast meal, this would be it. I love french toast that much. I like the simplicity of this dish and can be made at anytime. I made it for dinner tonight because breakfast for dinner is really cool. I served it along with scrambled eggs and bacon. There are many different ways to make this, including stuffed french toast, but I like it this way, with butter and maple flavored syrup. The vanilla and cinnamon add a very nice touch to this and one you will be glad you added.
French Toast
2 beaten Eggs
1/2 cup Milk
1/4 tspn. Vanilla
1/8 tsp. Ground Cinnamon
5 slices of White Bread or 5 1-inch slices of french bread
1 TBLSPN butter or cooking oil
Maple-flvaored syrup
In a shallow bowl beat together the eggs,milk,vanilla and cinnamon. Dip bread into egg mixture coating both sides(if using french bread,let is soak for 30 seconds on each side). In a skillet over medium heat,melt butter and add bread and cook on each side for 2-3 mins or until golden brown; add more butter as needed. Serve with butter and syrup. Makes 5 slices

Saturday, November 8, 2008

Crockpot Stuffed Peppers


This is a super basic recipe for stuffed peppers. I have never made these before so I didn't have any expectations when I made them. It's a good thing too since I wasn't a big fan of these. My new crockpot is totally awesome when it comes to cooking up the food..FAST!lol almost to fast. I have yet to have a recipe come out in the time it has stated. I am going to test it out with cooking a large roast in the next few days. Anyway back to this recipe. I think it would have been alot better if I pulled them out close to 2 hours before it was supposed to be done. The peppers were pretty mushy but the meat and rice stayed super moist and that was the best part of it all. I know alot of other stuffed peppers recipes call for tomato sauce but my husband isn't a huge fan of the red sauces so I left it out..next time I will add just a bit of it to give it a better flavor.
Crockpot Stuffed Peppers
6 large Peppers
1 lb ground beef,slightly browned(I used 2lbs)
2 TBLPSNS Minced Onion
1 tsp. Salt
1/8 tsp. Garlic Powder
1 cup cooked Rice
15 oz can Tomato Sauce
3/4 cup Shredded Cheese
Grease a large crockpot(I used a 6 quart). Cut tops off of peppers and take all the seeds out. If you want you can put the tops back on when you put them in the crockpot but I decided to leave mine off. Combine the rest of the ingredients,mix well and gently stuff all the peppers. I used 2 cups of cheese in the mixture aswell and couldnt tell there was any when we ate them. I would still add some but wait until the last 30mins to add your 3/4 cup to the top of the peppers. Cover and cook on love 6-8 hours or high 3-4 hours. ** I would also like to add that you can infact use raw hamburger when mixing it all up. I have issues with using raw meat like that but only because I worry about the greasy factor and not getting done when it's packed in there but I think Im the only one with that issue since most recipes call for you to use raw hamburger meat**

Tuesday, November 4, 2008

Roasted Pumpkin Seeds


I am sure there are 100's of blogs posting this same recipe for pumpkin seeds. I actually wasnt going to post about it because of that but this was my first time doing it so I thought I would blog about it. I think up until this point I have only had roasted pumpkin seeds once and it was so long ago I only vaguely remember it. I wanted to do this for the boys since they thought it was soo cool that you could eat the pumpkin guts..lol I was super impressed with them since they both actually ate part of the raw pumpkin when we were cutting it. I noticed something odd aswell. We tasted the american pumpkins that I grew and we tasted the dutch pumpkins that were given to us. The dutch pumpkin had a very nice sweet flavor,almost like cantaloupe and maybe the american one did too but we had such small ones to work with that we weren't able to get a nice bite from it. I have one pumpkin left and will be making my own puree in the next few weeks!

These pumpkin seeds have a very nice flavor to them. You can make these several different flavors but I went ahead and did the traditional recipe. They came out perfectly crisp and the texture is very much like eating a sunflower shell so if you are like me you can eat a handful but thats about it. My jaw hurts from all the crunching!
Roasted Pumpkin Seeds
Preheat oven to 275 or 135 celcius
1 1/2 TBLSPNS melted Butter
1/2 tsp. Salt
1/8 tsp. Garlic Salt
2 tsp. Worcestershire Sauce
2 cups Raw Pumpkin Seeds;clean all pumpkin goo off of them
Combine melted butter with the rest of the ingredients;pour over pumpkin seeds and mix threw. Spread them out in a shallow pan and Cook for one hour,stirring occasionally. You want to make sure the seeds are nice and crisp;mine were done in an hour but if you find they are still not crunchy enough leave them in longer.

Monday, November 3, 2008

Chicken Enchiladas


Wow I can't believe we are already into November! I love this time of year because it means christmas is getting closer! I am a christmas fantatic and always look forward to the baking and decorating. I laugh everytime I post my food because seriously I very rarely take a decent shot of my food..lol It's the one thing I don't have patience for. This meal was so good, I mean really good. I switched up the recipe a bit to fit my families needs. The original recipe called for only 1 1/2 cups of chicken and seriously that isnt enough when you are feeding two growing boys and a husband who loves meat. I bought a small chicken and used it all in this recipe. I also used more cream of mushroom soup( for those that live in NL I bought the dry mushroom soup pack and it says to add 1 liter of water but if you cut it by half or a little more you get a great cream of mushroom soup..do not add milk but water instead and it's more than creamy. If you make it that way leave out the 1/4 cup milk it calls for in the recipe) I added more cheese and left out onions. I bought mild chiles but wow they still packed a punch. I made sure I took all seeds out of the jar(mine didnt come already chopped up) and Im so glad I did. We all loved it except for the youngest one who politely ate all the chicken and left the chiles and ate an apple instead..lol
Chicken Enchiladas..makes 8 my way with leftovers or 6 using this recipe
1/2 tspn Garlic Powder
1(4 ounce) can diced Green Chiles
1 can Cream of Mushroom soup(I upped this probably by another can)
1/2 cup Sour Cream
1 1/2 cups cubed cooked Chicken(I added close to 4 cups)
1 cup shredded Cheese,divided (I added 3)
6 Flour Tortillas(We made 8 but our tortillas were slightly smaller)
1/4 cup milk
Preheat oven to 350 degrees or 175 celcius. Lightly grease a large baking dish. In a medium saucepan combine the cream of mushroom soup,sourcream,garlic powder,chopped green chiles,half the cheese and milk. Stir until combined and warmed. Then add your chicken and I let it cook on low for a few mins to heat the chicken up. I used a half a cup of the mixture on each of the tortillas and rolled them up and placed them seam side down in the baking dish. I had some left over so I poured the rest on top and then added the remaining cheese and baked it for 35 mins. This is a easy dish in wich you can add and take away anything you want. I would have added black olives but there are two members in the family who dont like them:(