Fall is my favorite time of year! I love the leaves changing, the site of pumpkins in the field getting ripe & smell of things baking in the oven. So here is a recipe that rolls everything into one.
1 ½ cup All purpose flour
½ cup Cake flour
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. pumpkin pie spice
6 Tbsp. butter
4 oz. cream cheese
1 Tbsp. lemon juice & enough evaporated milk to make 1/3 cup
½ cup pumpkin puree
¼ Cup maple syrup
1 tsp. vanilla
4 oz chocolate chips
¼ cup of heavy whipping cream
1 Tbsp. of butter
1) Cut the butter into small pieces and chill in freezer.
2) Cut the cream cheese into small cubes and chill in freezer with the butter. You want the cheese to be slightly frozen.
3) Mix together the pumpkin, milk, syrup and vanilla until well blended and then also chill in freezer.
4) In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt.
5) Preheat oven to 375°
6) Retrieve the butter and blend it into the flour mixture with a pastry blender or 2 knives done in a scissor action. This mixture should look like coarse crumbs.
7) Now do the same with the cream cheese, only less vigorously. You want to see the cream cheese chunks left in the flour. Do not pulverize them. (I did put the flour mixture back in the freezer for a few minutes so the butter could get hard again.)
8) Add the pumpkin milk mixture to the flour and mix just until the dough comes together. Do not over mix.
9) Turn dough out onto a lightly floured surface, knead a few times. Dough will be very sticky.
10) Place dough on a cookie sheet and form into a flat circle about 1.5″ thick and 7″- 8″ round.
11) Now cut this circle into 8 pie slices . I like soft edges and so I leave the dough together. If you like crunchy edges place wedges on a cookie sheet with wedges about 1″ apart.
12) Bake at 375° for approx 15 minutes or until golden brown.
13) Remove from oven and let cool.
While the scones are cooling pour 4 oz chocolate chips into a glass cup. Heat cream to a boil. Pour cream over the chocolate and slowly stir until blended. Add one T of butter and stir till smooth. Drizzle over scones.
The following recipe was made by Phyllis Andrews and brought to the Pop Tab event at our house this past weekend.
Notes: Use pre-baked dinner rolls. They usually come in a sheet of 12 rolls, stuck together. If you use this type (She likes the sweet whole wheat ones by King's Hawaiian) She said she didn't have parsley or poppy seeds and she didn't refrigerate overnight. She also used horseradish/Dijon store bought mayo.
•3/4 cup (1-1/2 sticks or 12 Tablespoons) butter
•1/4 cup sweet onion, minced
•2 Tablespoon poppy seeds
•1/2 teaspoon garlic powder
•1 Tablespoon Worcestershire sauce
•2 Tablespoons hot or spicy mustard
•1/4 cup brown sugar
•1 Tablespoon chopped parsley
•24 (about 2 x 2-Inches each) small dinner rolls (see Note)
•Horseradish mayonnaise (see Note)
•24 (about 3/4 pound) thin slices of deli ham (see Note)
•24 (about 1/2 pound) thin slices of Swiss cheese
Line two 9 x 13-inch baking pans with non-stick foil or butter traditional pans.
To prepare marinade, saute minced sweet onion in butter over low heat until onion is soft and translucent. Add poppy seeds, garlic powder, Worcestershire sauce, mustard, and brown sugar. Stir until brown sugar is melted into the sauce. Remove from heat and stir in parsley. Set marinade aside to cool while you assemble the buns.
Slice the buns in half. Spread bottoms of buns with a thin layer of horseradish mayonnaise. Fold ham slices to fit the bottom of each bun. Repeat with Swiss cheese slices, folding to fit buns. Replace bun tops. Place ham and cheese buns into prepared baking pans. Pour marinade evenly over both pans of buns. Cover tightly with foil. Refrigerate overnight.
Preheat oven to 350 F. Bake marinated buns covered for 25 minutes. Remove foil and bake an additional 10 minutes.
This recipe is adapted Alton Browns recipe on Food Network. http://www.foodnetwork.com/recipes/alton-brown/overnight-oatmeal-recipe/reviews/index.html.
I have been trying to help my husband get healthier by eating oatmeal. I found that the quick oats where giving me stomach cramps and my cousin told me to switch to Steel Cut Oats. John even liked the texture and taste of these better. I have tried to get up in time to fix him oatmeal before he goes to work. I have not had much success in waking up when he does. I seem to wake up just as he is leaving most times. So when I saw this recipes I said to myself this is the answer to my dilemma.
2 cups water
1/2 cup steel cut oats
1/4 cup dried cranberries or any dried fruit
1/4 cup heavy cream
Honey, Brown Sugar, Cinnamon, Sugar, Milk or Half & Half
Place first four ingredients in 2 qt crockpot. Place on low and cook for at least 8 hours. Serve with any of the following Honey, Brown Sugar, Cinnamon, Sugar, Milk or Half & Half
Make sure you use Steel Cut Oats. Steel Cut Oats are hardier. They hold up better to the long cooking time.
In the morning remove oats and add whatever "toppings" you prefer. Just note that dried fruit adds a little sugar to the oats. So tastes to measure how much you add.
A couple days ago my friend Hollie Wenzel said "Guess what I cooked today?" with a grin on her face. That could only mean one dish ... my Spaghetti Ribs. Yummm After hearing her talk about it to our other friends I told her you know I now gonna have to fix them this week too. So today I went to Martins to get some. Below is the recipe along with a few photos of the process.
2-3 lbs country pork ribs
1 lg onion, chopped
2 cups ketchup
1 cup water
1/4 - 1/3 cup brown sugar
1/2 cup vinegar
2 tlb Worcestershire sauce
1 tlb + 1 tsp chili powder
1/2 tsp. cayenne pepper
Cut ribs in half and brown both sides. After browning add onions and saute' until slightly brown.
After onions have sauteed add remaining ingredients. Simmer for a few minutes until all ingredients are combined. At this point you can place in the oven or in a crockpot. If you place in the the oven cook at 350 degrees for 2-3 hours. If in the crockpot you can put them on in the morning on low and it will be ready when you get home in the evening or you can cook them over night and put them in the frig in the morning and just warm it up later and prepare spaghetti
according to package and serve. I will post a picture tomorrow of the finished product.
This past weekend my friend Rennee Warren made Mexican rice to go with the Mexican Casserole. Us being a family of leftovers, I couldn't let the leftover rice go to waste. Sooo Fried Rice to the rescue. I took a small onion and fried it in a skillet with a little vegetable spray. Then I took the "secret" ingredient..... Spam yes you heard or read that correctly.Spam is very salty on its on so make sure you taste as you go. I cubed it into very small pieces and added that to the onion and sauteed. Below you will find the recipe for the Mexican Rice and the recipe for the Fried Rice.
2 Tbsp. butter
2 cups regular rice
small diced onion
1 clove garlic, finely chopped
4 cups water
3-4 Tbsp. Knorr® Tomato Bouillon with Chicken flavor
In a large skillet over medium heat butter and cook rice about 2 minutes or until golden brown, stirring frequently. Add onion and garlic and cook a few minutes until onion is almost tender, stirring frequently. Add water and bring to a boil. Add bouillon to taste. Reduce heat, cover and simmer about 20 minutes or until rice is tender. Remove from heat and let it sit for a few minutes then fluff with fork and its ready to serve.
FRIED RICE MEXICAN STYLE
1 tlb oil
1 egg, beaten
1 small onion, diced
1 tsp minced garlic
2-3 cups cooked Mexican Rice
3 slice Spam, diced
1-2 tlb Oyster Sauce*
Place oil in a medium skillet and add egg and fry. Removed cooked egg and set aside. Add onion to skillet and saute until translucent. Add small diced Spam to skillet and saute with onion. Add garlic & saute a few minutes. Add rice and oyster sauce and stir until combined and heated through. Sprinkle Soy Sauce to taste. Remember the Spam is salty so be careful when adding soy sauce. You can omit the oyster sauce if you dont have any.
I made this casserole this past weekend for our friends. I double the recipe and made 2 casserole dishes. It was a big hit so I thought I might as well share it here on my blog.
1 ½ -2 lb lean ground beef 1 envelope taco seasoning
1 med onion diced
1 lg can mild green chilies (divided)
½ green bell pepper, diced
1 can Rotel Tomatoes
I add cayenne pepper for added heat.
2 (8 ounce) package cornbread mix
¾ -1 cup milk
2 tlb oil
½ can 15 oz creamed corn (or small can)
1/4 cup chopped pickled jalapeno
1 small can sliced black olives
½ can whole kernel corn
½ can 15 ounce black beans, rinsed and drained
2 cup Mexican blend cheese shredded (divided)
1 tomato diced
1. Preheat oven according to cornbread package. Grease 9×13 casserole dish.
2. Brown meat, drain off excess fat. Add onion, bell pepper and ½ of green chilies cook until tender. Add taco seasoning and Rotel and simmer.
3. Meanwhile prepare cornbread. In a bowl combine mix, eggs, milk and oil. Add remaining green chilies, jalapeno and creamed corn.
4. Spoon thin layer of cornbread on the bottom of the pan. Top with meat 1 cup of cheese. Sprinkle olives, corn and black beans over meat. Spoon the rest of the cornbread mixture on top and bake according to cornbread package. Serve with remaining cheese, tomatoes, lettuce and sour cream.
Well yesterday we did it. My friend Rennee and I made tamales. It was lots of fun and we will do it again as soon as our stash runs out. Below is the recipe of how we made them. We didn't make a gravy/juice but I will make some to go with the ones I put in the freezer. I will follow up later with that.
5 lbs pork butt with bon(= 8 cups cooked)
10 cups water minimum
1 medium onion, quartered
3 garlic cloves, minced
3 tsp salt
3 tsp. Creole seasoning
4 tlb chili pepper
4 tsp garlic powder
4 tsp onion powder
4 tsp cumin
4 tsp chili powder
4 -5 garlic cloves
2-3 tsp cayenne pepper
1-2 cups broth
2 cup lard or shortening
5 ½-6 cups pork broth
6 cups instant Corn Masa Mix
3 teaspoons baking powder
3 tsp salt
4 tsp garlic powder
4 tsp onion powder
4 tsp cumin
4 tsp chili powder
60 dried corn husks (about 8 inches long)
1. In a 5 qt stock pot or in 2 crock pots combine pork, water, onion, garlic and seasonings to boil.
2. Simmer covered, about 3 hours or overnight in crock pots until meat is very tender.
3. Remove meat from broth and allow both meat and broth to cool.
4. Shred the meat, discarding bones and excess fat.
5. Strain the broth and reserve 6 cups for dough.
6. Add meat seasonings to meat. Add enough broth (1-2 cups) to moisten and combine seasonings.
7. Soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well. Husks need to be trim to about 5” a bottom. Some can be torn in half.
8. To make masa beat shortening on medium speed in a large bowl for 1 minute to lighten.
9. In a separate bowl, stir together masa, baking powder and salt.
10. Alternately add masa mixture and broth to lard, beating well after each addition. (Add just enough broth to make a thick, creamy paste similar peanut butter. Dough will not leave very much on your hands when pressed into dough).
11. To assemble tamales, spread approximately 2 tablespoons of the masa mixture on the corn husk. Spread all the way from the wide bottom up about 4 1/2 inches. Spread a very thin layer making sure no holes in dough where you can see the husk. Leave dough off one side of the husk, as this will overlap the husk.
12. Place 1 ½ -2 tablespoon meat mixture in the middle of the masa long ways with it being a little thicker then you thumb.
13. Fold side of husk over meat until it touches dough, continue to roll until side with no dough is over outside of husk.
14. Fold top that has nothing in it down over the lap.
15. In a Large steamer lain on its side place lean tamales folded ends, until fill to the opposite side and all tamales cans remain up right if necessary add excess pieces of husks or aluminum foil to fill in gap.
16. Add broth water to bottom of steamer below the basket. Add addition water if necessary.
17. Bring water to boil and reduce heat.
18. Cover top of tamales with a towel and lid and steam 40 minutes, adding water when necessary to bottom pot.
19. When first removed from pot tamales will still be a little soft. The will harden as the cool.
20. To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.
Just rolled, notice below how thin the masa is on the husk below
Placed in the steamer with open ends up.
Let sit a few minutes before opening so they will harden up.
Today I'm going to give you pic's and instruction on how to make a roux used in many southern recipes one of them being Gumbo. First you need a cast iron skillet for best results or a very heavy skillet. 5 tablespoons of bacon fat or oil. I prefer bacon grease. 8 tablespoons flour. I also prefer a gas stove. I is easier to regulate your flame. I start out with a high heat until the flour mixture starts to bubble, then turn my flame down to 4 (2 & lo being the lowest below 4) You will need to stir the mixture every minute or so at this point when you start to get a change in the color to a light tan you can now turn the flame down to 2. At this point do not step away from the skillet. you will need to stir the skillet every 30 seconds or so. It will take you nearly 25 minutes to make a roux so I recommend making multiple batches. When the roux becomes dark and about the color of a pecan or Nutella spread you have reached perfection.
Step 1 Add grease and flour.
Step 2 Cook on med/high heat until bubbles appear then turn heat down to medium (4).
Step 3 Turn temp down to 2/lo at the point roux begin to turn brown. DON'T leave from this point on.
Step 4 Stir constantly.
As the New Year approaches I started to think about my family of the past. I spent many a days with my Dad's Mom, Maw Maw Lena. I would spend hours doing her make-up, combing and styling her hair. After I got older and she was in a nursing home I would spend a few hours everyday during the week with her and her friends. It permitted me a lot of wonderful time with my Maw Maw. Below is a recipe she made quite often for church dinner on the grounds, reunions or holidays. Many of our family's events have been shared over a slice of pecan pie and a cup of coffee. My Mother, Stella Achord Sutcliffe took the mantel when my grandmother died and started to make this for all events. This pie became requested many times by the men in my family as their Christmas or birthday present. I hope you make this dessert and share a slice with family and friends.
MAW'S MAW'S PECAN PIE
1 c. sugar
1 c. Karo corn syrup (make sure to use a good syrup)
1 tsp. vanilla
2 tlbs. Butter
1/4 tsp. salt
1 c. pecans
1 unbaked pie shell
Preheat oven to 350 degrees. In a large bowl combine eggs, sugar, Karo and butter; mix well. Add vanilla and pecans and blend well. Pour into unbaked pie shell. Bake for 45-60 minutes or until center has semi set. If edges of crust start to brown to fast cover edges with strips of foil. Serve warm with vanilla ice cream. It will be jiggly in the center when you remove it from the oven. It will congeal as it cools.
Will today we had our monthly Deuces meeting and now sitting on the couch wishing I had stayed in bed all day. If you don't know already I have become addicted to Pinterest.com. I have always loved to recycle but this has only increased that desire. I have been looking for gifts that I can make to give for presents. One of the last items I found was an item I made some 40 years ago when I was in Brownies. It is a pot holder made of bottle caps. http://whipstitchdesigns.wordpress.com/category/how-to/
I am gonna make these. If for no other reason then nostalgia reason. Me and John are looking forward to the snowfall. It seems to feels more like Christmas up here. Click on picture below to link with the web site.