lounge

Category Archives: Recipes

Pumpkin Coffee Cake

October 26, 2012 by braytonbb

This coffee cake could also be dessert. I like those kind of recipes since I can use for them dessert in the evening and still serve it with coffee in the morning for breakfast and  nobody ever feels guilty.

Pumpkin Coffee Cake Serves 18

Pumpkin coffee cake1/3 C water,  1 can pumpkin, 2 eggs, 1 TB  vanilla, and 1 tsp. vanilla, 2 tsp. pumpkin pie spice, 1 box yellow cake mix, 1 tsp. baking soda, 1 C brown sugar(divided), 1/2 C flour, 4 TB, butter (melted),  1/4 C sugar and 1/4 C heavy cream

Preheat oven to 350 degrees. In a large bowl mix together water, pumpkin, eggs, 1 TB vanilla and pumpkin pie spice until combined. Add cake mix and baking soda and mix.

Grease a 9×13 pan  and pour in batter.

In a small bowl mix together 1/2 c brown sugar, 1/2 c flour and  melted butter. Sprinkle over the top of cake. Bake for 25-30 min.

For the glaze, combine the other half of the brown sugar, sugar, 1 tps. vanilla and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all the sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake.

Friday Recipe of the Week – Taffy Apple Cupakes

October 19, 2012 by braytonbb

These fun little treats are not only easy, but really cute and yummy too.  Great for a kids party or your upcoming Halloween party. Thanks Pinterest for another great idea. Our guests gobbled these right up the other night.

Taffy Apple Cupcakes – Serves 12 

TAFFY APPLE CUPCAKES2

1 package carrot cake mix, 1 C apples, cored, peeled and finely chopped, 1/2 tsp. cinnamon, 20 caramels, 1/4 C milk, 1 C walnuts, finely chopped, 12 wooden craft sticks

Prepare cake mix according to package directions. Stir in apples and cinnamon. Fill paper lined- regular muffin cups 2/3 full. Bake 350 degrees for 20-25 min. When cool pop out  muffins.

Combine caramels and milk in a saucepan over low heat. Stir until melted. Spread caramel over cooled cupcakes. Sprinkle nuts over the top and insert a craft stick in the center for effect.

Friday Recipe of the Week – Apple, Brie and Honey Bruschetta

October 12, 2012 by braytonbb

Okay, who doesn’t like a good apple right? I know I do, but I don’t eat them all the time. This time of year though I find myself literally craving apples. Especially honey crisp. If you have never tried one of these delightful little things, please do. You spend a little extra money for them, but they are pretty darn good. Okay, I did not use honeycrisp in this next recipe, because I like the tartness, rather than the sweetness a Granny Smith gives me, but you can choose whatever you like. This made a great appetizer during wine and cheese the other night.

Apple, Brie and Honey Bruschetta

I liked to toast the baguette slices a little first to make them a little crispy, but you surely don’t have to.

1 baguette, cut into thin slices, 6-8 oz. brie, 1-2 apples, thinly sliced ( I like granny smith), 1/4 to 1/2 C toasted cinnamon sugared pecans, finally chopped, honey for drizzling and flavored balsamic ( I used apple cinnamon)

Preheat oven to 425 degrees. Lightly brush baguette slices with olive oil and place in a single layer on a baking sheet. Toast about 3 minutes until lightly browned, flipping halfway through. (I do this ahead of time and finish before serving).  Remove baguette slices and top each with a generous slice of brie and continue baking until it melts. – Keep an eye on it. It melts quickly. Top with thin apple slices and chopped pecans. Drizzle with honey and balsamic.

 

Salted Caramel Shortbread Cookies

October 5, 2012 by braytonbb

So what is the craze with salted caramel lately? Its everywhere you look. I have to admit though, it is pretty tasty. Salt and caramel. hmmm. Who would thought? It really adds a lot to the flavor profile. It seems like I have been trying it a lot lately, which is why I guess you are seeing it here a lot. Don’t worry though. I am only publishing the ones that really turn out well. These little temptations are light so you don’t feel so guilty having more than one. Enjoy.

Salted Caramel Shortbread Cookies

SALTED CARAMEL SHORTBREAD COOKIESCookies – 1 1/2 butter, softened, 3/4 C sugar, 1 tsp. vanilla and 3 1/2 C flour

Topping – 1 bag (14oz) caramels, 2 TB milk, 4 oz. semi sweet chocolate, chopped, 1 TB butter and 1 tsp. course kosher or sea salt.

Heat oven to 350 degrees. In a large bowl beat 1 1/2 C butter until creamy. Beat in sugar and then vanilla. On low speed, beet in flour until blended.

Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to about 1/4″ thickness. Use a round cookie cutter or jar like I did to make a round cookie. ( I like them big, but you can do any size you want). Place cut outs about 2″ apart on a cookie sheet  and bake 12-14 minutes until just barely light golden brown(do not overbake)! Cool completely. Repeat with the remaining dough.

Once the cookies are cool, use a medium microwaveable bowl to heat caramel and milk, uncovered on high for 2 minutes and 30 seconds, stirring every 30 seconds so caramel doesn’t burn. stir until melted and smooth. Frost each cookie with about 1 rounded teaspoon of caramel mixture.

In a small microwaveable bowl, melt chocolate and butter uncovered for 1 minute and 30 seconds, stirring every 30 seconds. Drizzle chocolate over cookie or dollop in the middle. Sprinkle generously with salt. Let stand and set up.

Blondies

September 28, 2012 by braytonbb

So we have probably all have been here or have heard this story, but I am going to tell it again.

My daughter comes home from school on Friday and tells me that she needs me to make a dessert for her dive team meet on Tuesday. I give her points because she told me more than 24 hours in advance. Okay I say, no problem. Monday, she then comes home from school to tell me that I cannot make cookies since everyone else is making cookies and I need 100 of  something else. Points now being taken away since I now have 24 hours to come up with a lot of “something else”. So, Tuesday, I put on my thinking cap and make blondies.  Only 80 though.   Brownies are easy, but not too many people make blondie brownies. I can make a lot of them( if I cut them small)  without getting sick of being in the kitchen. We proceed to the meet on Tuesday to find an array of goodies. Yes, a lot of cookies and cupcakes, but as I find out, I really did  not need to make 100. If I did, apparently nobody else felt the need either.

What I love about this recipe is that I have tried a lot of different variations, but I am going to give you my favorite and list some of the other variations that I have tried at the end.

BLONDIES (2)Blondies – Serves 16 bars

1 C flour, 1/2 tsp. baking powder, 1/4 tsp. salt, 1/8 tsp. baking soda, 1 C Dark brown sugar (important-don’t use light),  1 stick of butter, 1 egg, 1 1/2 tsp vanilla extract, 3/4 chopped walnuts, 1/2 C butterscotch chips.

Heat oven to 350 degrees. Spray an 8×8 pan with spray.

Whisk flour, baking powder, salt and baking soda in a small bowl. Beat brown sugar and butter in a large bowl for 2-3 minutes until fluffy. Beat in egg and vanilla. At low speed, beat in flour mixture. Stir in walnuts and butterscotch chips.

Bake 25 minutes. Cool completely in pan.

I have also tried pecans and  and almonds instead of walnuts. I have also added cran raisins, coconut, chocolate chips and white chips too.

Light brown sugar works, but the blondies will be much lighter and not as much of a distinct flavor.

Friday Recipe of the Week – Blueberry Cream Cheese Bread Pudding

September 21, 2012 by braytonbb

I apologize for the poor picture. This really is much better than what it looks like here. Trust me! My husband describes it like a warm blueberry donut. I am not a huge fan of blueberries, but I must say that this is pretty delectable.

Blueberry Cream Cheese Bread pudding – Serves 6

Blueberry Bread Pudding4 Eggs, 2 C Milk, ½ C plus ¼  C Sugar, 1 ½ tsp. Vanilla, 1 tsp. Cinnamon, ½ tsp. Nutmeg, 1 loaf of Cinnamon Bread, 1 (12oz) package of Cream Cheese, 1/2-3/4 container of Fresh Blueberries or frozen

Preheat oven 325 degrees

Whisk together eggs, milk, ½ C sugar, vanilla, cinnamon and nutmeg until sugar dissolves.

Cut bread into cubes and add to egg mixture.  Mix Well.

Put half of the bread mixture in the bottom of a pan. Combine cream cheese with remaining ¼ C sugar and spread o top of bread mixture. Place blueberries on top and cover with remaining bread mixture.

Bake until pudding is browned on top and set-About 45 minutes.

** I make these in individual soufle cups when I don’t have 6 people ordering the same item.

 

 

Friday Recipe of the week – Lemon Oat Bars

September 14, 2012 by braytonbb

Another, yes another recipe from Pinterest. These are quite tasty too. So, now I make lemon bars, which are tart, lemon brownies which are mellow and cake like and now lemon oat bars which is a bar with a gooey tart center. You’ll have to let me know which you like better. They are all so different, yet all quite good. They were even good a few days later too. I took this picture off of Pinterest since it looked a lot more appetizing that the one I took.

LEMON OAT BARSLemon Oat Bars – 1 can (14 oz.) sweetened condensed milk, 2 teaspoons grated lemon zest, 1/4 cup fresh lemon juice, 1 1/4 cups flour, 1 cup old fashioned oats, 1/2 cup packed brown sugar, 1/2 cup unsalted butter, 1/4 teaspoon baking soda and 1/4 teaspoon salt.

Heat oven to 375ºF degrees. Coat 8×8 inch pan with non-stick cooking spray. Mix milk, lemon zest and lemon juice in medium bowl until thickened; set aside. Mix remaining ingredients in medium bowl until crumbly.

Press half of the crumbly mixture in pan; bake about 10 minutes or until set.

Spread lemon milk mixture over baked crust. Sprinkle remaining crumbly mixture over the lemon milk mixture, press down gently. Bake about 20 minutes or until edges are golden brown and center is set but soft. Cool completely.

Brownie Cookies

September 7, 2012 by braytonbb

The following recipe comes off of Pinterest as well. You may see this often. I feel it is my duty to try out some of these recipes and report back. Its pretty good and it really does taste like a brownie. Its a nice mixture of cake like and fudge like as well.

Brownie Cookies – Serves 20

BROWNIE COOKIES1 Package of fudge brownie mix. I used Pillsbury, 1 1/4 C Flour, 1/4 C brown sugar, 2 eggs, 1/2 C butter, melted and cooled, 2 TB water, possibly more if needed, 1 C dark chocolate chunks

Whisk together brownie mix, flour and sugar. Using a wooden spoon, stir in eggs one at a time, followed by butter and 2 TB water. If the batter appears like there is too much flour, add 1 more TB of water. The batter should be very thick!

Fold in chocolate chunks. Cover and refrigerate 2 hours.

Preheat oven to 350 degrees. Grease a cookie sheet and drop heaping teaspoons of dough on cookie sheet. You want thick cookies here to get the brownie feel. Press down slightly, but don’t flatten. Bake for 10 minutes. Remove from oven and allow to cool for 2 min before transferring to a wire rack.

Lemon Brownies

August 31, 2012 by braytonbb

Okay, so I will admit it. Pinterest has been my new obsession. I got this recipe off of that site. For me, the jury is still out on this one. Don’t be mistaken though, this is nothing like a lemon square/bar. It is moist and really not too tart. I like that it is different, but I don’t know if its a keeper. My guests, husband and friends enjoyed it. I thought it was average and my teenage daughter who loves sweets just thought it was okay. I would love your opinion. Let me know.

Lemon Brownies

LEMON BROWNIESBrownies - 3/4 C flour, 3/4 C sugar, 1/4tsp. salt, 1 stick butter, softened, 2 eggs, juice from 1/2 lemon (about 1TB), zest from 1/2 lemon (about 1tsp). I used a little more, but your choice.

Glaze – 1/2 C powdered sugar, 1 T lemon juice and additional lemon zest – Stir together.

Combine flour, sugar and salt. Mix in softened butter. In another bowl, whisk eggs and lemon juice and zest. Add this to the first bowl and mix well. Pour into an 8×8 pan and bake for 25 minutes at 350 degrees.

Spread glaze on cooled lemon bars.

 

Friday Recipe of the Week – Oatmeal Caramelettas

August 24, 2012 by braytonbb

The first time I enjoyed this recipe is when I was about 8 years old. My  parents visited some friends in the Waupon area who took us to their cottage on the lake. Pattie, the woman who made this recipe for us, was a great cook. I think I talked about her all the way home. My mom doesn’t bake very often, so I am sure she was tired of hearing about this. I did ask for the recipe though and made it a couple of times when I was young. I came across it the other day though and I thought I have to try this again to see if I still enjoy it just as much. Yes, I do and I hope that you will as well.

OATMEAL CARAMALETTASOatmeal Caramelettas

Preheat oven 350 degrees

32 caramels, 5 TB evaporated milk, 1 C flour, 1 C oatmeal, 3/4 C brown sugar, 1/2 tsp. baking soda, 1/4 tsp. salt, 3/4 C butter, softened, 6 oz. chocolate chips and 1/2 C crush pecans

Melt the caramels withe the evaporated milk over low to med. heat stirring often. Let cool.

Combine flour, oatmeal, brown sugar, baking soda, salt and butter until crumbly. Press half of this mixture into an 8×10 pan. Bake for 10 min. Remove from oven and sprinkle chocolate chips on top. When warm spread the chocolate and sprinkle nuts over the chocolate. Pour caramel mixture over chocolate and nuts. Sprinkle with remaining crumbs and bake 15-20 minutes. Watch carefully so caramel does not burn. Cool completely before cutting and enjoying!

 

Lava Cakes

August 17, 2012 by braytonbb

I love, love, love this recipe. Its easy, fast and AMAZING! If you need that chocolate fix, this can be yours in 20 minutes from start to finish. I have been postponing putting it on here because it only serves four. I was hoping one of our guests would not eat one so I could warm it up and break open the center for you two see how pretty it looks inside and out, but they are always gone so you will just have to see for yourself the wonderful surprise inside.

Chocoalate Lava Cake- Serves 4

LAVA CAKES4 oz. semi sweet baking chocolate, 1 stick of butter, 1 TB of Cabernet wine, 1 tsp. vanilla, 1 C powdered sugar, 2 eggs, 1 egg yolk, 6 TB flour, 1/4 tsp. cinnamon, and 1/4 tsp of ginger.

Preheat oven to 425 degrees.

Spray 4 6oz. custard cups. Place on a baking sheet.

Microwave chocolate and butter  in a bowl for 1-2 min. until chocolate is melted. Whisk Choc. until blended. Whisk in eggs and yolk. Stir in remaining ingredients and spoon evenly into prepared dishes.

Bake for 15 min until sides are set but soft in the center. Let stand one minute and sprinkle with Powdered sugar.

*Do no over bake, otherwise the middle will not be soft and it will just be cake.

 

Friday Recipe of the Week -Garden Vegetable Tart

August 10, 2012 by braytonbb

This is great little appetizer to put out for when you have some expectant guests. It does take some preparation to make sure you have everything you need, but it is very light and pretty when all said an done. With all the great vegetables at the Oshkosh Saturday Farmers Market  right now, this is a real treat. I played around with the new Pillsbury Artisian pizza dough and really like it, but I am sure you can make your own or use a different kind and it will work out just as wonderful

Garden Vegetable Tart

Preheat oven to 425 degrees.

New Pillsbury Artisan Pizza Crust, butter, 2 ears of fresh sweet corn, 1 med zucchini, thinly sliced lenthwise, homemade salsa with large chunks of tomato or (1 pint of cherry tomatoes, tomato paste and water) and 4 oz. fresh mozzarella, thinly sliced.

 

Preheat oven to 425 degrees. On a lightly floured pizza pan, roll out pizza dough pressing to a large rectangle. Prick dough with a fork so it does not bubble when baking. Lightly brush butter over the top. Bake for 10 minutes. Remove from oven and set aside.

Boil corn for about 10 minutes. Brush zucchini, tomatoes(if using) and corn with 1 TB olive oil. Sprinkle with a dash of salt and grill on an indoor grill pan over med heat, 5-7 minutes turning occasionally until tender.

If using tomatoes paste, whisk together paste and water and spread on dough. If not spread  your salsa over the top of the dough. Cut corn from the cob. Top dough with cheese and vegetables. Bake for 10 additional minutes.

Strawberry and Gorgonzola Bruschetta

August 3, 2012 by braytonbb

This is recipe makes a statement and its ohhhhh so good. Great for a our wine and cheese socials or having a few people over. Not bad for a snack either. We also served cheese, crackers and sausage this day as well.

Strawberry Gorgonzola BruschettaSTRAWBERRY BRUSCHETTA

3 TB olive oil, 1 TB balsamic vinegar, 12 slices french bread, sliced about 1/2″ thick, 1/4 tsp salt, 6 oz. gorgonzola cheese, softened, 4 TB chopped chives, 2 C thinly sliced strawberries and 1/8 tsp. fresh ground pepper

Heat broiler. In a small bowl, combine oil and vinegar. Lightly brush oil mixture on one side of each of the bread slices. Sprinkle lightly with salt. Place on a baking sheet 6′ away from broiler and brown for 1-2 minutes. Set aside.

In another bowl blend cheese and t TB chives. Spread toasted bread with cheese mixture. Arrange strawberries on top. Sprinkle with remaining chives and pepper.

Friday Recipe of the Week – Lemon Bars

July 27, 2012 by braytonbb

This recipe reminds me of summer. Chase,  my daughter, asks me to make it once in a while in the winter, but I usually say no. I know, I can be so mean once in a while, but I just think of it for summer for some reason. The key is bake it long enough so it isn’t runny, but not too long so it dries out. Its an easy recipe, but just keep an eye on it.

Lemon Bars Serves 26

Preheat Oven 350 degrees

1 C (2 sticks) butter, ½ C Powdered Sugar, 2 C plus 1/3 C Flour, 4 Eggs, 2 C  Granulated Sugar, 1/3 Frozen Lemonade, and 1 tsp. Baking Powder

Grease a 9×13 pan.

Mix butter, powdered sugar and 2 C flour together and spread in pan. Bake for 20 min.

Beat eggs until light and foamy.  Gradually add sugar, lemonade baking powder and remaining 1/3 flour.  Beat and pour over crust.

Bake 25-30 longer

Cool completely.

Cut into squares and sprinkle with powdered sugar.

Friday Recipe of the Week – Tomato and Mozzarella

July 20, 2012 by braytonbb

Some may call it wine and cheese, but we like to call it Happy Hour! Every Friday and Saturday nights from 5:00-6:00, we enjoy a wine and cheese and more happy hour with our guests. It allows everyone to get to know each other better. Everyone loosens up and after a few minutes, its like we have known each other for years. Kind of like friends coming for a visit.

Every weekend it depends on the size of the crowd on what we serve. Sometimes it is just cheese and sausage and sometimes I like to get more creative. Tonight we will be having a extra sharp cheddar and swiss with summer sausage and crackers, white bean and roasted red pepper hummas (recipe to follow at another time) served with flax tortilla chips and my famous tomato, fresh mozzarella, basil and reduced balsamic bruschetta .

Fresh Mozzarella and Tomatoes

Fresh Mozzarella (half dollar size, cut in half), fresh whole leaf basil (grilled), cherry or grape tomatoes cut in half, fresh shredded parmesan, 1 C balsamic oil, and 2 TB brown sugar.

Once your fresh mozzarella is cut in half, sit on a plate that you would like to serve from.  Add fresh basil leaf to the top of the mozzarella. I like to grill mine for just a few seconds for a little crunch. If you do this, brush with olive oil first though, otherwise it is just as good without grilling. Add tomato half on top of basil leaf. Sprinkle fresh parmesan over the top and then drizzle or reduced balsamic oil over everything for a touch of sweetness.

Reduced balsamic recipe

Combine the vinegar and sugar in a small pot over medium-high heat and bring up to a bubble. Reduce the heat to medium and cook the liquids until they’ve reduced by about half and are thick and syrupy, about 10 minutes. Save whatever you do not use in a squeeze bottle in the refrig for future use.

 

Dark Chocolate and Salted Caramel and Peanut Brownies

July 13, 2012 by braytonbb

This is probably the best brownie recipe I have ever had, hands down. If you like a chewy brownie, this is for you. The nuts give it a bit of saltiness and crunch and the caramel gives you that chewy sweetness that forces you to slow down in eating it before you inhale it and go back for seconds. I hope you enjoy this recipe is as much as I do!

CARAMEL AND SALTED PEANUT BROWNIESDark Chocolate and Salted Caramel and Peanut Brownies – Serves 12 brownies

1 stick butter, plus a little more greasing your pan, 10 oz of chewy caramels (chewier the better), 1/3 C flour, 1/4 C unsweetened cocoa, 6 oz. bittersweet chocolate, 1 oz. of dark chocolate, 3/4 C sugar, 3/4 brown sugar, 4 large eggs, 1 tsp. vanilla extract, 1/4 tsp. salt and 1 C roasted, salted peanuts.

IMPORTANT! Line the bottom of a 9″ square baking pan with parchment paper. Foil works, but does stick to the brownies. Also and 8″ pan works, but you do have bake a little longer. Paper is important though in cutting the brownies.  Butter paper an sides of the pan. Place caramels, flour and cocoa in a med bowl and toss to combine. Set aside.

In a double boiler, set over simmer water, melt butter. Ad chocolates and stir until melted. Remove from heat and let cool about 10 min.

Preheat oven to 350 degrees. In a large bowl whisk together sugar, eggs, vanilla and salt until very thick. Stir in chocolate  mixture and peanut until just combined.

Spread brownie batter in pan. Bake for 30 min. Transfer to a wire rack and cool in pan. Refrigerate brownies until chilled, 3-4 hours before cutting.

Strawberry Soda Ice Cream

July 6, 2012 by braytonbb

Last summer I posted a strawberry rhubarb recipe that I thought was pretty darn good, considering I do not like rhubarb. However, that being said, I have just hit the jackpot with this recipe. If this is not the best strawberry ice cream you have ever tasted, I would like your recipe. I’m just saying. This is incredible! I couldn’t stop eating it.

 

 

Strawberry Soda Ice Cream -1 QuartSTRAWBERRY SODA ICE CREAM

14oz can of sweetened condensed milk, 1 1/2 C half and half, 3/4 C red cream soda or reg cream soda if you can’t find, 1/2 C whipping cream and 1 C frozen, thawed, mashed strawberries

Whisk the condensed milk, half and half, red cream soda, cream and strawberries in a medium bowl. Church in an ice cream maker. Transfer to an airtight container and freeze until firm. When ready to serve, sit out for about 10 minutes. It will be easier to scoop out and taste better too.

Sour Grapes

June 29, 2012 by braytonbb

This is an easy recipe to make for yourself or for a large group of people. It can be served as a dessert or a fruit cup in the morning.  I  just use red grapes, but I have used red and green  together and it does make a better looking presentation.

SOUR GRAPES

 

Sour Grapes – Serves 12

1 lb red grapes or red and green grapes, 4 Tb cream cheese, 1/4 C sour cream, 1/4 C sugar, 1C walnuts, 1/4 C brown sugar and 2 TB butter (melted)

Destem grapes. If large, they may be cut in half. In a separate bowl combine cream cheese, sour cream and sugar until creamy. Pour over grapes and stir until combined.  Serve in individual cups.

Combine walnuts, brown sugar and melted butter and sprinkle over grapes. Serve right away.

 

Baked Bananas

June 22, 2012 by braytonbb

Have too many bananas and want to do something different? Try this baked bananas recipe. Really easy and a little sweet. I topped this with granola (earlier recipe).

BAKED BANANAS

 

 

Baked Bananas – serves 1

1 banana, peeled  and sliced diagonally 1″ thick, orange juice, brown sugar and granola

Put sliced bananas in a shallow pan. Pour orange juice over bananas until they are completely covered or they will brown in the oven. Sprinkle with brown sugar. Bake at 350 degrees for 10 minutes. Put bananas in custard cups or fruit glasses. Top with granola.

Greek Strawberries

June 15, 2012 by braytonbb

Another easy fruit cup recipe and perfect timing for strawberry season!

strawberries by laurie

 

Greek Strawberries

Strawberries, hulled and either halved or quartered, sugar, gingersnap crumbs or graham cracker crumbs, nonfat Greek yogurt, honey, and cinnamon.

Toss hulled strawberries with sugar.

Sprinkle a layer of graham crumbs in bottom of parfait glasses. Top with berries.

Mix 1 C Greek yogurt with 2 TB honey and 1/2 tsp. cinnamon. Spook over berries.

Pineapple Salsa

June 8, 2012 by braytonbb

We served this pineapple salsa last weekend at our wine and cheese social and then again with our salmon and dill fritatta (previous blog recipe)  a few days later.  We served a some blue corn chips to go along with for a pop of color. I hope you enjoy as much as some of our guests did.

 

 

Pineapple Salsa – Serves approx. 8PINEAPPLE SALSA

1 large pineapple, peeled and sliced about 1/2 thick, 2 medium tomatoes, diced, juice of 3 limes or about 1/4 c lime juice, 1/4 C olive oil, 1/4 C red onion, 1/4 C cilantro, 1/ C red pepper, diced, 1 tsp. sea salt and tortilla chips for serving.

Grill pineapple over med. heat until lightly charred (about 2 min. per side). I have made this without grilling as well. Great both ways.  Dice pineapple and combine with remaining ingredients, except for chips. Refrigerate about 30 to combine all flavors.

Friday Recipe of the Week – Pineapple Mint Granita

June 1, 2012 by braytonbb

I do a lot of granitas and sorbets in the summer. They are refreshing in warmer weather and I love to pair different fruits with other fruits or herbs. This week I paired some mint that I have growing in a container with some fresh produce pineapple.  This recipe also works well with watermelon, strawberries, raspberries and probably whatever other fruit you want to try.

The difference between a granita and  a sorbet you ask, well let me tell you. Granitas are stirred less often in the freezer and do not require an ice cream maker. They are more crystalized and chunky compared to a sorbet which is stirred more frequently  and has a creamier texture more like ice cream.

Pineapple Mint Granita – serves 4

1 large pineapple, 2 springs of mint and 1/3 C agave syrup(optional)

After pineapple is peeled, puree pineapple in a food processor until liquefied. Strain through a fine sieve, pressing pulp. Set aside juice.

Pour 1/2 C boiling water over mint. Remove springs from boiling water about 10 seconds and plunge into a 1/2 C of cold ice water for an additional 10 seconds. Blot with a paper towel. Chop mint leaves and stir into juice.  To sweeten add agave syrup.

Pour juice into a casserole dish and freeze until liquid freezes 3-4 hours. Using a fork, scrape granita, breaking it up until it is fluffy. Return to freezer until ready to use.

 

Friday Recipe of the Week- Apple Cinnamon Bread

May 25, 2012 by braytonbb

This is an interesting recipe because it came about purely by accident. I don’t have exact measurements for you because I just threw in whatever I thought I might taste good. I am sure this would be good with peaches as well. Chase (my daughter) was having a fundraiser for school, so I ordered a package of cinnamon rolls from her. The day the came in to the office she forgot them at school and did not tell me about it until about 6:00 that evening. The next morning I went into school to get them  and they have proofed, risen and fell out of the package over night. I don’t like to waste anything if I can help it, especially an over priced package of cinnamon rolls, so this is what I did.

Apple Cinnamon Bread-Makes 1 loaf and 5 jumbo muffins

Approx. 30 petite cinnamon rolls cut into pieces, approx. 1 Tb Cinnamon, approx. 1/4 tsp.nutmeg, half a stick of  melted butter, 1 large apple cut into chunks, 1/2 C sugar, 1/4 C brown sugar and chopped walnuts.

Once cinnamon rolls are cut up, put into a large bowl. Add the rest of the ingredients and mix with your hands until combined. Add to a loaf pan and muffin cups if desired. Sprinkle with cinnamon, sugar, brown sugar and nuts. Bake approx. 1 hour. Enjoy warm with some butter. This was a wonderful mistake!

Peanut Butter Bars

May 18, 2012 by braytonbb

You might think that you have seen this recipe before. A few months ago, I posted a recipe for Peanut Butter Cups on here. Two different recipes. The cups do not have to be baked. These bars do. The flavor profile is different, so have fun and try both.

Peanut Butter Barspeanut butter bars

Base – 2 3/4 C flour, 1 1/4 brown sugar, 1/4 C peanut butter, 1/2 tsp. salt, 1 egg, 1 C butter (room temp), and 1 tsp. vanilla

Topping – 1 C chocolate chips and 1/2 C peanut butter

Mix together the base ingredients and press into a 15×10 pan ( make sure it is mixed well).

Bake at 350 degrees for 20 minutes. Do not overbake! They will become too dry and crumbly.

Cool for 5  minutes. Meanwhile, combine topping ingredients and spread on top of warm bars.

Cool completely before cutting.

 

Vanilla Creme Brule

May 11, 2012 by braytonbb

Creme Brule sometimes intimidates people, but it shouldn’t. It fairly easy to make and tastes so decadent. Chocolate is my favorite and am working on some other flavors, but I will share with you my basic vanilla recipe.

Vanilla Creme Brule – Serves 6

Creme Brule – 1/2 of a vanilla bean, chopped in the smallest pieces you can or vanilla extract, 2 TB sugar, 1 C heavy cream, 1 C half and half, 3 egg yolks, 1 egg, 1/4 sugar and a pinch of salt.

For the topping- 1/2 C brown sugar and 1/2 Granulated sugar

Preheat oven to 325 degrees.

Pulverize the vanilla bean and 2 TB sugar in a coffee grinder or skip this step and use vanilla extract ( the bean gives it a really intense flavor). Warm cream, half and half and vanilla sugar or vanilla extract in a saucepan over med. heat just until steam rises (you don’t ant to burn your milk mixture).

Whisk egg yolks, egg, 1/4 C sugar and salt together in a mixing bowl. Slowly whisk hot cream mixture into eggs to temper. Strain egg mixture with a fine mesh strainer to get out any vanilla bean pieces. Pour into six 4 oz. ramekins. Arrange dishes in a baking pan filled with water. Try not to let bowls touch each other and only fill pan 1/4 full of water. Bake approx 40 minutes. Don’t overlook. They should be slightly jiggly, but not runny.

Remove ramekins from water bath and cool, and then cover with plastic wrap. Chill until completely cold. Overnight is okay if you have the time.

Caramelize each with topping mixture and either burn with a torch or in your broiler for a few seconds (be careful as to watch so they don’t really burn though if you are putting in the oven.

For the topping, pour both sugars onto a shallow cookie sheet pan. After the brules are are down baking, turn off the oven and put the pan of sugars in the oven (no heat). Allow the sugars to dry out. Once the sugars are dried out, put in a food processor or coffee grinder to make a fine sugar.

»