I have been working on a couple of new recipes this week that I was hoping to share with you, however neither one of them turned out. One was an overnight oatmeal recipe that went into the garbage and the other was a baked apple recipe that I am going to try again. You may see that one down the road. For this week though, it is creme brule french toast. It is a regular recipe around here that everyone really enjoys. Years ago, I found two recipes that I liked, but though they could be better, so I combined the two to make this one.

Creme Brule French Toast – Serves 4

1 stick of butter, 1 C brown sugar, 2 tsp. corn syrup, 1 loaf of cinnamon bread, 5 large eggs, 1 1/2 C half and half and 1 tsp. of vanilla

Streusel topping – 1/4 Brown sugar, 1/2 stick butter, 1/4 C old fashioned oatmeal, 1/2 tsp. cinnamon and 1/4 C chopped pecans(optional)

Heat 1 stick of butter, 1 C brown sugar and 2 tps. of corn syrup in a small saucepan until it starts to simmer and slightly bubble, stirring occasionally. Pour sugar mixture into an 8×8 casserole dish. Take 4 pieces of cinnamon bread and lay in the bottom of the 8×8 pan, making them fit. Do this 2 more times so you have 4 stacks of 3 high slices of bread.

Mix together the eggs, half and half and vanilla. Pour this over the bread mixture and refrigerate overnight.

Preheat the oven to 500 degrees. Bake for 15 minutes. While baking, mix together the streusel topping. After 15 minutes of baking sprinkle the topping over the bread and bake an additional 10 minutes longer.

Serve with strawberry jam on the side.

This cookie recipe is melt in your mouth good. They are pretty rich so one will do you plenty. I have thought about making them a little smaller, but they look so pretty larger, but I think a bite size cookie would be nice too for your sweetheart for Valentines Day.

Maple Creme Sandwich Cookies – 15 cookies – give or take 1 or 2

Cookies- 3/4 C brown sugar, 1 C butter (softened, but not melted), 1 egg yolk and 2 C flour

Creme – 2 TB butter(not margarine), 1 1/4 C powdered sugar, 1/2 tsp. vanilla and 4-5 tsp. of milk

Beat brown sugar and 1 C butter until light and fluffy. Beat in egg yolk. On low speed, beat in flour until blended. You may need to cover with plastic wrap and refrigerate for 15 min or so for easier handling.

Heat oven to 325 degrees. Shape dough into 1″ balls. With a fork dipped in flour, flatten each ball to 1 1/2″ round in a criss cross pattern. Bake 10-14 min until light brown. Cool 1 min. Remove to a cooling rack and COOL COMPLETELY!

Creme- In a saucepan, heat 2 TB butter over med heat, stirring constantly until light brown. Remove from heat and stir in remaining frosting ingredients, adding only enough milk to make the creme smooth. Spread 1 TB frosting between layers of cookies and sandwich together.

 

We always have a lot of bananas around. Our entire family eats them so I buy them all the time and I have some great recipes that are quick and easy that use bananas. Sometimes I get carried away and buy too many or they don’t go as fast one week.

This recipe stemmed from that. I had to come up with something to use up some bananas that weren’t ready for banana bread yet.

Banana Pudding – Serves 4 (Overnight recipe)

1 C half and half, 1 C almond milk, 3 TB cornstarch, pinch of salt, 1/3 C sugar, 1 Lg egg, 1 tsp. vanilla extract, 2 Lg bananas, 6 graham crackers, broken into 1” pieces, 1 TB cocoa powder and ¼ C almond slices.

Heat half and half and almond milk in a saucepan over med. heat until almost simmering. Remove from heat.

Whisk the cornstarch, salt, sugar and egg in a medium glass bowl. Pour about half of the hot milk mixture into the bowl and whisk quickly until smooth. Pour the mixture back into the saucepan and cook over med. heat, whisking quickly until thick and starting to bubble, 1-2 min. Whisk in the vanilla.

Transfer the mixture to a bowl and let cool, stirring occasionally. Cut the bananas into  slices.

Layer a few banana slices, a few pieces of graham cracker and 2 TB of prepared pudding in each of the 4 glasses. Sprinkle with cocoa powder and almonds, then repeat more layers. Cover with plastic wrap and chill 4 hours or overnight.

Most of the recipes I post, I comment that they are really easy to make. I like to pride myself on these types of recipes, because lets face it, we are all really busy. This recipe is probably the 2nd easiest recipe I do for my guests. (The first would be the baked grapefruit). This recipe, a lot of our guests really enjoy. Especially those with young children.

Sherbet Fruit Cup-Serves 2 (depending on the size of fruit and size of glass)

1 Apple, 1 Orange and sherbet (any flavor, but I find that orange and raspberry works the best)

Dice up one apple. Add to fruit cup. Cup on one orange, add to fruit cup. 1 hour before serving, add scoop of sherbet on top of fruit so it is mostly melted when serving. (or if in a hurry, put in microwave for a few seconds). Enjoy

 

I know, I know, another apple recipe? Yes, well it is just too good not to share. My vegetarian guests love this recipe and its so easy to make for 1 or 2 people.  I made it a little less sweet this morning than I usually do since I had a woman who couldn’t handle things toooo sweet. She said this was perfect and it gave her the protein she needed to get her day going.

Apple Omelet- Serves 2

1 TB plus 2TB butter, 1 Lg. apple peeled and cored and diced (something firm like granny smith), 3 TB brown sugar, 1 tsp. vanilla, 1 TB lemon juice, 4 eggs (beaten), powdered sugar and yogurt.

Melt 1 TB butter in a frying pan.  Sauté apples. Add brown sugar, vanilla and lemon juice. Set aside.

Melt remaining 2 TB butter. Add eggs and cook as you would an omelet. Place apple mixture in the middle and cook until bottom is done and then turn omelet into skillet.

Sprinkle with powder sugar and add a dollop of yogurt

Much healthier for you than Apple Pie Ala Mode and you can enjoy this for breakfast or a snack without the guilt.

Apple Pie Yogurt Parfait – Serves 1

1 apple (peeled, cored and thinly sliced), 1/2 C cider, 1 cinnamon stick, 1 tsp. freshly grated ginger, 3/4 C plain Low fat yogurt and 1/8 C chopped toasted walnuts

 

 

 

Place apples, cider, cinnamon stick and ginger in a medium saucepan. Bring to a boil, reduce heat and simmer until apples are soft and cider is reduced to medium-thick syrup, 30 to 35 minutes. Remove cinnamon stick and either discard or save for garnish.

Divide yogurt, apples and syrup evenly among your parfait cup. Top with walnuts.

Spinach, Bacon and Feta Quiche – Serves 6

1 Pillsbury pie crust, 1/2 C finely crushed croutons or bread crumbs, 1 C shredded cheddar, 4 oz. bacon (cooked), 4 oz. frozen spinach(thawed and squeezed to drain), 2 TB chopped onion, 1 C crumbled feta, 4  eggs, 1 1/2 C half and half, salt and pepper to taste, cherry tomatoes (cut into quarters)

Preheat oven to 350 degrees.  Place 1 pie crust in a sprayed pie plate. Cover bottom of pie crust with crushed croutons or bread crumbs. Sprinkle with cheddar cheese. Layer bacon on cheese and top with spinach, onion and then feta lastly.

Beat eggs, half and half,  and salt and pepper until blended. Slowly pour over ingredients in pie crust.

Bake 45 min. – 1 hour. Let stand 15 min. before serving. Cut into 6 wedges and garnish with tomatoes.

This can be frozen then baked when ready to use. I like to thaw out the night before.

Almost Happy New Year to everyone! I was’t sure what to post this week. I wanted something festive, but not Christmas cookies, but I wasn’t sure what I was going to prepare for our guests for this New Years weekend yet either. I know, playing it kind of close, but sometimes it works out best that way. This easy yet decadent recipe is great anytime of year, but will look really pretty for tonight for dessert.

Black and White Brownies – 36 brownies

1 box (19.5oz) Pillsbury Classic Fudge Brownie Mix, 1/4 C water, 1/2 C vegetable oil, 2 eggs, 1 1/2 C chopped pecans, 1 C semi sweet choc. chips, and 1 bag (12oz) white or vanilla chips.

Frosting - 2 C powdered sugar, 1/4 C unsweetened baking cocoa, 3 to 4 TB hot water, 1/4 C butter (melted), 1 tsp. vanilla and 1/2 C pecan halves.

Heat oven to 350 degrees. Grease a 13×9″ pan. In a large bowl, beat brownie mix, 1/4 C water, oil and eggs. Stir in chopped pecans, chocolate chips and 1 C of vanilla baking chips. Spread in a pan.

Bake 30 min until center is set. Immediately sprinkle with remaining 1 C vanilla chips. Let stand 1 min. to soften chips. Spread evenly over brownies.

In a small bowl, beat all frosting ingredients except pecans halves until smooth. Spoon over melted vanilla baking vanilla chips. Spread to cover. Arrange pecan halves on frosting. Cool completely( about 2 hours).

Christmas is right around the corner and I am busy making a variety of Christmas cookies and candies. This weeks recipe is a double header. I was hoping to add one other flavor in here, but I think I will save it for Valentines Day, possibly. (Keep you guessing).  Both of these are really easy to make, taste delicious and look beautiful when you give them away in a goody bag/box.

Chocolate Peppermint Whoopie Pies and Pumpkin Whoopies with Maple Spice Filling

Chocolate Peppermint Whoopie Pies – Serves 24 approx.

2 C flour, 1/2 C cocoa powder, 3/4 tsp. bk soda, 1/2 tsp. salt, 1/2 C sugar, 1/2 C light brown sugar, 1/2 C whole milk yogurt, 1/3 C canola oil, 3 large eggs, 1 tsp. vanilla and peppermint filling(recipe follows) .

In a med bowl, blend flour, cocoa powder bk soda and salt. Set aside.

In a larger bowl beat together sugars, yogurt, oil, eggs and vanilla on medium speed until mixed. Gradually add flour mixture. Cover and refrigerate batter until chilled, about 30 min.

Preheat oven to 350 degrees. Transfer batter to a pastry bag. Cut end off about 2in. Line a baking sheet with parchment paper and pipe circles  onto pan. (keep batter refrigerated between batches). Bake 9 min. COOL COMPLETELY ON PANS! Turn half of the whoopies over so they are bottom side up. Using a pastry bag or knife, add a dollop of peppermint filling. Top with remaining whoopies.

Peppermint Filling

4 oz. cream cheese (room temp), 5 TB unsalted butter (room temp), 1/2 tsp. peppermint extract, 1/8 tsp. salt and 3 C powdered sugar.

In a large bowl, beat together cream cheese and butter  until fluffy. Add peppermint mixture and salt and mix for 30  more sec. Gradually add powdered sugar and mix for 1 min. If filling is to soft add more powdered sugar 1 TB at a time.

Pumpkin Whoopies with Maple Spice Filling – serves 24

3 C flour, 2 tsp. ginger, 1 tsp. each of cinnamon, baking powder, baking soda, and salt. 1 (15 oz) can of pumpkin puree, 2 C light brown sugar, 1 C canola oil, 2 large eggs, 2 TB dark molasses and maple spice filling (recipe below)

In a med. bowl, blend flour, ginger, cinnamon, baking powder, baking soda and salt. Set aside.

In a larger bowl, beat together pumpkin puree, brown sugar, oil, eggs and molasses. Gradually add flour mixture. Cover and refrigerate batter until chilled, about 30 min.

Preheat oven to 350 degrees. Transfer batter to pastry bag and cut off a 2″ tip. Pipe circles of batter onto a parchment lined baking sheet. (keep batter refrigerated in between batches. Bake until whoppies are deep orange and spring back when touched (about 15-20 min). COOL COMPLETELY ON PANS!

Turn half the whoopies over so they are bottom side up. Using a pastry bag or knife add a dollop of maple spice filling onto each whoopies and top with remaining whoopies.

Maple Spice Filling

4oz. cream cheese (room temp), 5 TB unsalted butter(room temp), 1 TB. maple syrup, 1/8 tsp. cinnamon, cloves and salt and 3 C powdered sugar.

Beat together cream cheese and butter. Add maple syrup, cinnamon, cloves and salt. Gradually add powdered sugar. If too thin, add a little more about a TB at a time. Fill whoopies.

 

 

I got this recipe from my grandmother. My Mom and Grandma made them every year when I was little. I liked them then, but I love them even more now as I have gotten older. My  husband begs me to make these year round. Though I probably could, I really enjoy looking forward to all your year getting to eat these tasty treats. I usually triple the batch since after we get our share, I like to share with others as well since they seem to be the hit every year. The recipe below is only a single batch, but works just as well if you double, triple or quad it. I can’t even tell you how many it makes, since I have not made a single recipe in so long.

Molasses Sugar cookies

3/4 C Oil, 1 C sugar (plus 1/4 more for later), 1/4 C molasses, 1 egg, 2 tsp. baking soda, 2 C flour, 1/2 tsp. salt, 1 tsp. cloves, 1/2 tsp. ginger, and 1 tsp. of cinnamon

Add sugar, eggs and molasses to oil.  Stir well.

Add dry ingredients and mix well again. Chill in the fridge about 2 hours until firm.

Roll into 1″ balls.  (It will be oily and that is okay) and then roll in sugar.

Bake 375 degrees until done (approx 8-10 min). Don’t leave in too long though, because they will get really hard. You want them nice and soft.

You can leave like this make a powdered sugar frosting and drizzle over. We make a little of both.

Sometimes it is a challenge for me to come up with something for just one or a couple of people. I hate to serve the same dessert two days in the row to the same guests and I surely don’t need it sitting around here to tempt me everyday. I have been working on this recipe for awhile. I am been tweaking it as to get it just the right sweetness. I feel like I have perfected it. So I bring this lovely dessert that serves 4 to you, however it works great if you want to scale it down for just one as well.  I hope you enjoy it as much as I do.

Mini Pineapple Upside Cake – Serves 4

Coconut oil or butter, brown sugar, 1 small can of ring pineapple(save juice), half of the pineapple juice from the canned pineapple, 1 egg, 3 Tb melted butter, vanilla, 1/2 C flour, 6 TB sugar, 1/2 tsp baking powder, 1/8 tsp of baking soda, salt, powdered sugar and marsh cherry.

Preheat oven to 350 degrees.

Brush 4 small ramekins or custard cups with coconut oil or butter. Sprinkle brown sugar in bottom of each cup and line with 1 pineapple ring in each cup.

Whisk egg, pineapple juice, butter and vanilla together.

Stir in  flour, sugar, baking powder, baking soda and salt together.

Divide batter among the 4 cups. Bake for 20 minutes. Let cool slightly and flip over on a plate dusted with powdered sugar. Top with a cherry and serve.

I hope everyone had a wonderful Thanksgiving. We hosted Thanksgiving here at the B&B.  I had planned for 16 of my family members to join us, but only 13 could make it. I had plenty of leftovers then to send home with everyone. I had planned for a pretty Thanksgiving feast picture, but by the time everything came out of the oven, on the table, in tummies and in the sink, the picture didn’t look so impressive. All day to bake and seconds to devour. No time in there for one click of the camera. I did however, make some blueberry bread on Wednesday, so those that stayed over could enjoy something light in the morning. My brother in law just got home from Iraq a couple of weeks ago and Blueberry is one of his favorites. I hope you enjoy this recipe as well.

Blueberry Bread – Makes 2 large loaf pans OR 1 large loaf and 2 small loaves. 

1/2 C butter, 1 1/2 C sugar, 3 eggs, 1 C sour cream, 3 C flour, 4 tsp. baking powder, 1 tsp. salt, 2 C fresh blueberries

Preheat oven to 350 degrees. Mix butter and sugar. Add sour cream and eggs. Add flour, baking powder and salt. Mix until it just comes together. Gently fold in blueberries. Pour into a greased loaf pans and sprinkle with sugar. Bake 1 hour.

This is another easy recipe to throw together. If you don’t like peaches, apples or cherries work great, but the amaretto sauce really brings out the flavors of the peaches the cinnamon bread. I served this with some bacon and home made applesauce

Peachy Bread Pudding w/ Amaretto Sauce – Serves 10-12 but can be made individually 

Preheat oven to 350 degrees

8 C cubed cinnamon bread, 8 eggs, 3 C milk, ¾ C sugar, 1 tsp. almond extract, 1 26 oz. can sliced or diced peaches in heavy syrup, 1 tsp. cinnamon, 3 TB brown sugar, 3 TB almonds (optional)

Amaretto Sauce

1 C sugar, 1 TB flour, 1 stick butter, ½ C half and half, 4 tsp. amaretto.

Spray a 9×13 pan with non stick spray and put in bread cubes. Whisk eggs, milk, sugar and almond extract. Stir in peaches and pour over bread and press in with a spoon.

Mix cinnamon and brown sugar together and sprinkle over the top of peach mixture.

Add almonds (optional)

Bake 50-55 minutes until puffed. Meanwhile, while baking start on the amaretto sauce. In a saucepan mix together the sugar, butter, flour and half and half. When melted and slightly boiling, pull off the heat and add the amaretto. Pour over finished bread pudding.

 

I love this recipe. There is not much more I can say about it.  It looks pretty and tastes amazing. I hope you enjoy it!

Cinnamon Chip Coffee Cake – Serves 10-20 (depending on pan size and how  big you cut your servings) Use either a 9″ round high cake pan or 8×13 can pan

Topping – 2TB sugar and 1 C chopped pecans

Glaze -1/2 semi sweet chocolate chips and 1/4 C butter

Cake – 1 C butter, softened, 2 C sugar, 2 eggs, 2 C flour, 1/2 tsp. salt, 1 1/2 tsp. baking powder, 1 C sour cream and 1 tsp. vanilla

1 bag of cinnamon chips

Preheat oven to 350 degrees. Mix together your topping ingredients in a small bowl. Set aside.

Melt your glaze ingredients  in a small saucepan over low heat. Set aside.

For your cake batter, cream butter and sugar until fluffy. Add eggs beating until smooth. Gradually add flour, salt and baking powder to the batter, blending well. Fold in sour cream and vanilla.

Pour half of your cake batter in a well sprayed pan.Drizzle half of the chocolate glaze over the cake batter. Sprinkle of half of the bag of cinnamon chips over chocolate glaze. Sprinkle half of your topping mixture over the cinnamon chips. Spoon the remaining cake batter into the pan. Smooth and sprinkle with remaining topping mixture.

Bake for 1 hour and 15 minutes until done. When done, immediately sprinkle with remaining cinnamon chips. Let cool completely in pan. When cool reheat remaining glaze and drizzle over cake.

 

This year my Mom gave me three sugar pumpkins. These are the kind of pumpkins that you can make “real” pumpkin pie out of. I have heard of people doing this, but have never tried it  myself. This was my perfect opportunity to experiment. If you have never seen a sugar pumpkin that are small, about half the size of a basketball. I have made several items with these pumpkins, such as pies, bars, cakes, parfaits but this one of my favorites. It freezes well too!

Pumpkin Cheese Bread- makes 2 large loaves

1 Sugar pumpkin or 1 C pumpkin puree, 1/2 c Vegetable oil, 1 2/3 C flour, 1 tsp. baking soda, 1/2 tsp each of salt, cinnamon, cloves and pumpkin pie spice, 2 C sugar, 8oz. cream cheese, 3 eggs, 1 TB orange zest, and 1 Tb flour

If using a sugar pumpkin, cut  out the stem, then cut your pumpkin in half and scoop out the seeds. Place each half of the pumpkin face down on a foil lined, rimmed baking sheet. Bake for 1 hour at 350 degrees and until you can stick a fork in the skin and it is tender. Let cool completely. Once cool, scoop out the inside and place in a food processor. Process until smooth.  You now how your pumpkin puree which you can use in any recipe. You can usually get about 2 C out of a pumpkin.

Combine cream cheese, 1/2 C sugar, 1 TB flour, 1 egg and orange zest until smooth. Set aside.

Beat together 1 2/3 C flour, soda, salt, cinnamon, cloves and pumpkin pie spice. Set aside.

Combine pumpkin puree, oil, 2 eggs, and 1 1/2 C sugar. Beat pumpkin mixture with the flour mixture.

Pour 1/2 of the batter into your loaf pans. Add cream cheese mixture on top and then pour the remaining batter over the cream cheese mixture. Bake 60-70 min at 325 degrees.

 

This is a great recipe to take with you to any Halloween parties you may be attending this weekend. It has a wonderful taste of fall to it with the little bit of pumpkin pie spice that is added. You can leave this spice out if you wish and transfer it to your Christmas festivities.

Cinnamon Pumpkin Peanut Brittle –  Makes 3 Cups approx. 

2 C salted roasted mix nuts, 1 tsp. vanilla extract, 1/2 tsp. cinnamon, 1/4 tsp. pumpkin pie spice, 1/8 tsp. ground cloves, 1 stick butter cut into 1″ slices, plus more for the baking sheet, and 1 1/2 C sugar

Combine nuts, vanilla, cinnamon, cloves, and  pumpkin pie spice  in a bowl. Lightly butter a rimmed baking sheet.

Heat the sugar and the butter in a saucepan over med heat. Stir until the sugar begins to melt and becomes a deep amber color. Your candy thermometer should read 300 degrees. This make take up to 15 minutes.

Remove from the heat and stir in the nut mixture. Pour onto a baking sheet that was coated in butter. (  I like to put foil on the baking sheet, rub butter on the foil and then pour the mixture on the foil – Less clean up:). Layer evenly and let cool completely. Break into pieces and enjoy.

 

I have had so many requests this week for my crockpot applesauce recipe. Apparently my husband has been telling everybody about it. I guess if he thinks its worth talking about, then I should probably post it. I do have to say it is really easy and much better than sitting around the stove watching it in the saucepan. I use whatever kind of apples I have on hand. This year I used the apples we have on our tree at our other property. They were not real sweet so I had to add some sugar, but if you buy your apples at the store they are probably going to be a bit sweeter so you could get by not adding any. Use your judgment.

CrockPot Applesauce

Peel, core and slice apples and fill crock pot full to the top.

Add 1/4 or less water, 1 C sugar or brown sugar (I have used both) and about 2 TB of Cinnamon. You can always add more when its done too, so don’t worry if you don’t add enough.

Cook on high for 4 hours

Stir and either enjoy warm , let cool in the refrigerator or can for later.  A large crockpot will make approx. 10-12 pints.

I have mentioned a few times that we bought into a CSA share this year. This year we just tried vegetables. We are loving it. I have made so many different types of recipes that I typically would not have. For instance, last night I made a squash lasagna because that is what I got in my box, so I wanted to use it up. It was fantastic. Well, last week we got some carrots and I had some in my fridge that  needed to be used up as well, so I figured this was a great time of year to make some carrot cake. This recipe is the best carrot cake that I have ever had. It does make a lot, but I don’t think your friends will mind taking some off your hands.

Carrot Cake – Serves 8-16 depending how big you cut your slices. 

 6 C grated carrots, 1 C brown sugar, 1 C raisins, 4 eggs, 1 1/2 C sugar, 1 C vegetable oil, 2 tsp. vanilla, 1 C crushed pineapple(don’t drain), 3 C flour, 1 1/2 tsp. baking soda, 1 tsp. salt, 4 tsp. cinnamon, 1 C chopped walnuts

 

 

 

Combine grated carrots and brown sugar. Set aside for one hour and then stir in raisins.  (this is important, don’t be in a hurry).

Preheat oven to 350 degrees. Spray two 10″ cake pans. (9″ will work, but will be more dense).

In a large bowl, beat eggs until light. Gradually beat in white sugar, oil and vanilla. Stir in pineapple. Combine flour, baking soda, salt and cinnamon in a different bowl and then stir into wet ingredients until absorbed. Stir in the carrot mixture and the walnuts. Pour evenly into cake pans.

Bake for 50 minutes. Cool completely before removing from pans. Frost each layer with your favorite cream cheese frosting recipe and stack on top of each.

 

 

As much as I love the warm summers in Wisconsin, I really do enjoy the smells and sights of Autumn here just as much. The trees are beautiful with all their red, orange and yellow leaves slowly falling off the trees.  I also start craving all the fall goodies that I save for this time of year. We have another property on the other side of town that has about a dozen apple and pear trees.  I have been busy making apple pies, apple crisps, applesauce and this delectable little dessert item here that I couldn’t wait to share with you. Be prepared that I may be sharing quite of few apple recipes and other fall type items as well as the weeks go on. This recipe is a bit tedious, but delicious. I hope you enjoy.

Caramel Apple Cake – Serves 8                     Need a 9×3 cake pan.       Preheat oven 350 degrees. 

For the caramel and the apples – 4 TB butter, 3 C sugar, 5 TB light corn syrup, 1 C heavy cream and 4 Lg. golden delicious apples.

For the batter – 3 C flour, 2 tsp baking powder, 1/2 tsp. baking soda, 1 tsp. salt, 1/2 C sour cream, 1/3 C orange juice, 1 TB vanilla extract, 1 stick of butter (softened), 1 1/2 C sugar and 3 large eggs

 

Butter a 9×3 round cake pan. IT HAS TO BE 3″  DEEP TO HOLD EVERYTHING! Make the caramel by cooking the sugar and corn syrup in a large skillet over med-high heat, stirring until the sugar is dissolved and the mixture is dark amber in color. (Approx. 8-10 min).  Reduce heat to med and CAREFULLY add the cream and 4 TB butter (IT WILL SPLATTER) and cook, stirring until combined. Remove the skillet from the heat and let sit 1 minute. Pour 1 1/2 C caramel into a glass measuring cup for later. Pour the remaining caramel into the prepared pan and set aside until set (about 30 min.)

Cut 3 apples (skin on) into quarters and cut out the cores. Arrange the pieces skin side down in the pan overlapping slightly to form a ring. Leave about 1/2″ space around the outside. Save any pieces that don’t fit for later.  Halve the remaining whole apple crosswise. Scoop out the seeds, leaving the stem on the top half. Chop the bottom and any of the leftover quartered apples into pieces. Set aside. Arrange the apple top, stem-side down, in the center of the pan making it fit.

Make the batter. Whisk the flour, baking powder, baking soda, salt and cinnamon in a med. bowl. Whisk the sour cream, orange juice and vanilla in a small bowl.

Beat the butter and sugar on med-high speed until light and fluffy, about 5 min. Crack the eggs one at a time into the butter and sugar mixture. Beat until creamy. Turn mixture to low and add half of the sour cream mixture and then half of the flour mixture. Continue doing this until done. Spread the batter over the apples in the pan and top with the chopped apples. Bake for 1 hour and 20 minutes until the middles bounces back. Its okay if top gets a little dark. Cool in the pan completely!

Once cool, bring 1″ of water to a simmer in a skillet wide enough to hold the cake pan. Run a sharp knife around the inside of the pan  and then rest the pan in the water to soften the caramel, about 5 minutes or so. Remove the pan and pat dry. Invert a plate on top of the cake and then flip over the cake on the plate. You may have to wiggle the pan off. Soften the reserved caramel in the microwave about 2 min. and drizzle the cake with some of the caramel. Slice and serve as soon as you can as the caramel with harden up.

 

I have been wanting to try this for a while, so today I had a guest that stays with us often and I asked her if she would not mind being a Guinee pig for a new recipe. She graciously said of coarse, so today I bring you three of many of my favorite ingredients. I used most store bought ingredients for this recipe, however you could make your own as well. I always find it gratifying when I can look in the pantry and throw something together quickly if I need to. This is one of those recipes.

Strawberry Cheesecake Pancakes- Serves 3

  Pancake mix ( I used 2 cups of mix with 1 1/4 C water),  8″ frozen cheesecake(use half) and  strawberry jam, whipped Cream (optional)

Preheat your frying pan and butter or spray so your pancakes don’t stick.

Mix up your pancake mix about 15 minutes ahead of time if you can. Pancakes always turn out better when you can let the batter sit for awhile. Cut half of the frozen cheesecake into bite size pieces and stir into the pancake batter just before you add to the frying pan.

Fry your pancakes as you normally would. As your pancakes are cooking, put your jar of strawberry jam in the microwave and heat 30- 60 seconds and bubbly and sticky.

Pull your pancakes off the frying pan when done, pat them with butter and pour the strawberry jam between the layers of pancakes. Top with Whipped Cream if you desire.

 

I make a lot of fresh salsa in the summer and serve it with a few of our breakfast entrees (breakfast burrito- recipe July 1) and sometimes during our wine and cheese socials on  the weekends. It seemed I was keeping up with the tomato supply until recently we had an abundance. This week I made some  freezer tomato sauce (which only made one jar) and some canned salsa. This week I am sharing with you my recipe for the fresh salsa and the canned salsa.  This way you can enjoy right away and then later this winter as well.

Canned Salsa – Makes 3-4 8oz. jars. 

1 Large Poblano pepper (stemmed, halved and seeded), 1/2 large white onion, cut into 4 wedges, 4 cloves of garlic, 2 1/4 lbs. of red and green tomatoes, 1/2 tsp. ground cumin, 1/4 C lime juice, 1 TB white vinegar, 2 tsp. sugar, dash of salt, 3 red jalapeno peppers, thinly sliced lengthwise. , chopped fresh cilantro for topping

Sterilize 4 – 8oz. canning jars and lids. Preheat the broiler. Put the poblano halves skin side up on a foil line pan with the onion and garlic. Broil until the poblano is charred and the onion and garlic are browned. Cool the poblano slightly and then peel off skin.

Put the tomatoes in a food processor until coarsely chopped. Transfer to a large bowl. Add the poblano, onion and garlic to the food processor and pulse until coarsely chopped. Transfer this to a wide saucepan. Add cumin, lime juice, vinegar, sugar and salt. Bring to a boil and cook, stirring occasionally until slightly reduced. Add the tomatoes and jalapenos to the pan and return to a boil about 5 minutes.

Fill the jars, seal and process. After opening, top the salsa with cilantro if desired. (cilantro will break down in the freezer if added)

Fresh Salsa

1 1/2 C Cilantro -chopped, 1 med. onion, diced, 2-3 tomatoes, diced, 1 can tomato sauce (8-12oz.), 1 tsp. minced garlic, 1/2 tsp. cumin seed, 1 jalapeno, seeded and diced, 1/2 tsp. salt, lime juice.

Blend all together. It will thicken as it sits. If you like it really thick, use the thick and zesty tomato sauce.

 

 

I serve this bread a lot with breakfast items, but its been known to be quite a hit for holiday gatherings as well.

Orange Glazed Poppyseed Bread – 4 small loaf pans or 2 8″ loaf pans

 Bread ingredients - 3 C Flour, 2 1/4 C sugar, 1 1/2 TB poppyseed, 1 1/2 tsp. baking powder, 1 1/2 tsp. salt, 3 eggs, 1 1/2 C milk, 1 C vegetable oil, and 1 1/2 tsp. each of vanilla, almond and butter extract.

 Glaze ingredients – 3/4 C sugar, 1/4 C orange juice, 1/2 tsp. each of vanilla, butter and almond extract

Preheat oven to 350 degrees

Combine the first 5 ingredients. Add eggs, milk, oil and extracts. Pour into your loaf pans. Bake for 45-1 hour depending on the size of your loaf pans. COOL COMPLETELY in the pans!

After the bread has cooled completely in the pans. Mix up your glaze.

In a saucepan, bring glaze ingredients to a boil. Pour over the bread in the pans. Cool 5 minutes. NO LONGER, otherwise the bread will not come out of the pans. Remove bread from pan and cool further.

This bread freezes well when you  have unexpected company. Enjoy!

My Granny Alice gave this recipe to me a couple of weeks ago and told me that I must try it. She is an amazing cook and I know after all these years that when she says it is worth a try, that I should listen. I am so glad I did. It is Incredible! I know you will think so too. I think Cherry or blueberry would be just a good. I have not tried it yet, but I will be sure I do. If you try it first, please let me know.

Apple Cheesecake Bars – 24 bars

1 pouch of Betty Crocker oatmeal cookie mix, 1/2 C firm butter, 2 packages of cream cheese, softened, 1/2 C sugar, 2 TB flour, 1 tsp. vanilla, 1 egg, 1 can apple pie filling, 1/2 tsp. cinnamon and 1/4 C chopped walnuts.

Heat oven to 350 degrees. Grease bottom and sides of a 8×10 inch pan.

Place cookie mix in a bowl; cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 C of crumb mixture for later. Press remaining crumbs in bottom of pan. Bake 10 minutes.

Beat cream cheese, sugar, flour, vanilla  and egg until smooth. Spread cream cheese mixture evenly over partially baked crust. I make my own pie filling, but you can use a 21oz. can of your favorite and mix the cinnamon in with the pie filling. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.

Bake 45-50 minutes longer or until light golden brown. Cool 30 minutes and then refrigerate to chill at least 2 hours, but its better overnight.

This is a great recipe since you can use so many items from your garden or the farmers market.

Garden Vegetable Omelet Bake – with or without ham – Serves 8

Preheat oven to 350 degrees

½ box  to 1 box(10oz) of frozen broccoli and cheese flavored sauce ( I only use ½) – May use fresh broccoli as well with an artisan cheese if you choose.

1 Can (10.2oz) Pills Grands Flaky refrigerated biscuits (8), 10 Eggs, 1 ½ C Milk, 1 tsp. ground mustard, Salt and pepper to taste, 2 C Diced ham (optional), 1/3 C Chopped Onion, 1/2 C Chopped zucchini, 1 C Shredded Cheddar, 1 C Shredded Swiss, and 1 canned or fresh Mushrooms (4.5oz)

Thaw broccoli pouch completely. Spray bottom of 13×9” glass baking dish. Separate dough into the 8 biscuits and lay in the greased baking dish. In a large bowl, beat eggs, milk, mustard, salt and pepper until blended. Stir in ham, onion, zucchini, both cheeses, mushrooms and broccoli and cheese sauce.

Pour mixture over biscuits and press down with back of a spoon to make sure all biscuits are covered.

Bake 40-50 min until edges are golden brown and puffed.

Let stand 10 min before serving