Ruth's Yummy Stuff!

Eggless Pumpkin Cookies

2012-01-26T13:49:00.000-06:00

These cookies are great if you have an egg allergy or just happen to have run out of them.

You'll need some ungreased cookie sheets.
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

1 cup brown sugar
1 cup pureed pumpkin
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

In a large bowl, cream the brown sugar and butter. Mix in the pumpkin and vanilla.
Stir in the rest of the dry ingredients.
Drop the cookies onto the cookie sheets with a teaspoon or small cookie scoop.
Bake for 12-15 minutes.
Cool on wire rack.

Makes 3-4 dozen.

Snickerdoodle Bars

2012-01-22T20:33:00.000-06:00

If you love snickerdoodles, you are going to love the bar version of the cookies.
They taste pretty much the same, but they take less effort.
No rolling the cookie dough into balls and dipping into cinnamon/sugar.

You will need a 9" square pan, greased.
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

BARS-
1/2 cup softened butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups flour
1/2 teaspoon baking soda

TOPPING-
2 Tablespoons sugar
1 teaspoon cinnamon

In a large mixing bowl, cream the butter and sugar.
Add the egg and vanilla extract and mix well.
Add the flour and baking soda.
When mixed well, spread the dough into the pan.
Combine the sugar and cinnamon for topping.
Sprinkle over the top.
Bake for 20-25 minutes until the bars test done with a toothpick.
Cool on a wire rack.

Cut into whatever size bars you want.

Creamy Pesto Pasta

2012-01-16T00:23:00.000-06:00

This pasta dish is a combination of fettuccine Alfredo and pesto. Serve as in or mix in some chicken or seafood for a great meal.

Ingredients:

3 cups(8 oz) rigatoni or penne pasta
1/4 cup chopped fresh basil or 4 teaspoons dried
4 cloves garlic, minced
1 Tablespoon olive oil
4 oz. cream cheese
1/2 cup cottage cheese
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh parsley or 2 Tablespoons dried
1/4 cup water

Cook the pasta in boiling salted water according to package directions. Drain.
In a saucepan, cook the basil and garlic in olive oil for about 30 seconds.
Reduce the heat.
Add the cream cheese, cottage cheese, and Parmesan cheese.
Stir until fairly smooth.
Add the parsley and water.
Cook uncovered for 3 minutes.
Stir in the drained pasta.
Serve.

4 main dish servings.

Big Chocolatey Cinnamon Rolls

2012-01-02T23:26:00.000-06:00

These cinnamon rolls are awesome. They aren't just any ordinary cinnamon rolls. They have a mix of spices along with chocolate chips. They are also huge!

You will need a large mixing bowl for the sweet roll dough.
You need a rolling pin.
You will also need a 9"x13" greased cake pan for baking the cinnamon rolls.

Ingredients:

DOUGH:
1 Tablespoon dry yeast
1/2 cup warm water
3/4 cup warm milk
1/2 cup sugar
1/2 cup( 1 stick) softened butter
1-1/2 teaspoon salt
2 eggs
4-5 cups flour

FILLING:
1/4 cup(half of a stick) softened butter
1/3 cup sugar
1 teaspoon cinnamon
1 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon cardamom
1/4 teaspoon allspice
1 cup chocolate chips

ICING:
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

Make the dough-
In a large bowl, add the warm water and sprinkle in the yeast and stir to dissolve.
Add the milk, sugar, butter, salt, eggs and about 3 cups of the flour. Beat well and add 1-2 more cups of flour until you get a soft dough. Turn the dough out onto a floured counter and knead until the dough is smooth and eastic. This will take about 5 minutes.
If you have a stand mixer with a dough hook you can use that, starting first with the flat beater and switching to the dough hook after all ingredients are mixed in.
Butter or oil a large bowl and put the dough into it. Turn over so it has oil all over.
Cover with plastic wrap or a towel and let rise until double.
This will usually take 45 minutes to an hour.
Punch down the dough and let it rest while you get the filling ingredients together.
Mix the sugar, cinnamon, coriander, cloves, allspice, and cardamom in a small bowl.
Measure out the chocolate chips and put them in another bowl.
Flour a counter or marble slab.
Roll the dough out with your rolling pin into a 16"x18" rectangle.
Spread with the 1/4 cup butter.
Sprinkle with the sugar/spice mixture.
Add the chocolate chips.
Roll up tightly, starting on the 16" side. Pinch the ends tightly to seal.
Cut the roll into 8 equal slices.
Put the rolls into the prepared cake pan.
Cover with a towel and let rise for 30-40 minutes.
While it rises, preheat your oven to 375 degrees Fahrenheit.
When doubled in size, put the rolls into the oven and bake for 25-30 minutes.

Remove from the oven and let cool while you mix up the glaze.
For the glaze, whisk together the powdered sugar, milk, and vanilla extract.
Spoon the glaze evenly over the warm cinnamon rolls.

Serve. Enjoy. Cover any remaining cinnamon rolls.

Makes 8 very large cinnamon rolls.

Frosted Grahams

2011-12-11T00:08:00.000-06:00

Frosted grahams are a simple treat that reminds me of my childhood.
Maybe you have had them in school or maybe your grandma or mom used to make them.
Or a neighbor.

The best part is you can make as few as you want or as many as you want.
You can make it all from scratch( even the graham crackers) or use already made ingredients.

The second best part is it is fast.

Ingredients:

1 box of graham crackers or a batch of homemade if you really want to
1 batch chocolate frosting or a can of already made

Open a package of crackers and carefully break them in half.
I did two packages with the homemade frosting I used, but you may be able to get more if you use a large can of premade.
Spread one half of a graham cracker with a nice coating of frosting- about 1/8" thick.
Top with the other half of the graham cracker.
Repeat with remaining crackers and frosting.

Store in an airtight container.
Enjoy!

Pumpkin Pancakes

2011-11-28T00:07:00.000-06:00

These pancakes are so good! Put on some butter and maple syrup and you are in heaven!

These make a really big batch, so are good for bigger families. You can also cook them all and refrigerate for reheating and eating later.

You will need a griddle or large skillet for cooking the pancakes.

Ingredients:

1-1/2 cups milk
1 cup pumpkin puree( approximately 1/2 of a 15 oz. can)
1 egg
2 Tablespoons vinegar
2 Tablespoons olive oil or cooking oil of your preference
2 cups flour
3 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt

In a bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
In another big bowl, mix the milk, pumpkin, egg, oil, and vinegar.
Add the flour mixture to the pumpkin mixture and stir.
Don't overmix. Just mix until everything is blended and than stop.
Heat a skillet or griddle. Lightly coat with butter.
Ladle pancake batter onto hot griddle. Use about 1/4 cup for each pancake
Cook until the top starts to bubble all over and the edges look dry. Probably 2-3 minutes.
Flip over.
Cook the other side for couple of minutes or until it is well browned on the bottom.
Repeat with the rest of the batter.

Time to eat!

This recipe will make enough for 20-22 good size pancakes.

Cake Donuts

2011-11-27T00:39:00.000-06:00

Cake donuts are flavorful whether you have them plain or coated with sugar. They are pretty quick to make too. You can make a batch of these in under an hour.
Unlike raised donuts, which are best eaten within a few hours of making, these will keep a few days.
My mother used to make these a lot when I was growing up.

You will need: either a deep fryer filled with cooking oil or a wide pan with 2"-3" of cooking oil heated to 375 degrees Fahrenheit.
You will also need a donut cutter. If you don't have one and don't want to buy one, you can use a a 15 oz can that has been washed out and has both ends cut off. For the donut holes, use a plastic bottle cap- about the size of a soda pop cap.

Ingredients:

3-1/3 cups flour
1 cup sugar
3/4 cup milk
2 Tablespoons butter or shortening
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs

In a mixing bowl, put 1-1/2 cups of the flour along with the butter, eggs, milk, cinnamon, nutmeg, baking powder, sugar, and salt.
Beat well and scrape the sides of the bowl.
Mix for another couple of minutes.
Add the rest of the flour.
Start to preheat your oil.
Flour a counter or board really well.
Dump the dough out onto the counter and flour the dough.
If the dough is really sticky and soft, work in some flour. Maybe a 1/2 cup or less.
Pat or roll the dough out to about 3/8" thick.
Dip your donut cutter into flour and cut out donuts. Reroll as needed to use up the dough.
Carefully slide the donuts into the oil.

Do the same thing with the donut holes.
Cook the donuts 1-1/2 minutes per side.
The donut holes tend to float up and flip over so they won't need turned.
The donuts float up, but do need turned.
You can do about 3 or 4 donuts at a time.
You can do 6-8 donut holes at a time.
More than that will lower the temperature of the cooking oil.
Drain the donuts and holes on a paper towel.

After you have let them drain and cool slightly, you can eat them or coat with powdered sugar, sugar, or cinnamon sugar.
To coat, put the coating in a container with lid and add a few donuts.
Cover and shake.
Remove and repeat with the rest of the donuts and holes.
Enjoy.
You will get 16-18 donuts. And, that many holes of course.

Roast Turkey

2011-11-19T14:33:00.000-06:00

Roasting a turkey is simple and delicious.

If you have a fresh turkey, you are set. If you start with frozen, let it thaw in the fridge.
You will need to let it sit in the refrigerator 24 hours for every five pounds of bird.
Put a pan under the thawing turkey in case of leaking.

You will need a large roasting pan with a lid.
If no lid, use aluminum foil.
You will also need some cooking twine or a long piece of cheesecloth for tying the legs.

Preheat your oven to 325 degrees Fahrenheit.

Ingredients:

Turkey
4 Tablespoons softened butter

Put your turkey in the sink and remove the bag of giblets.
Rinse the turkey and pat dry.
Lift the turkey into the roasting pan.
If you are stuffing the turkey, do that now.
One at a time, twist and tuck the wings underneath the front of the bird.
Take the cooking twine or cheesecloth and tie the drumsticks together.
Rub the turkey with the softened butter.
Cover the turkey with lid or foil.
You will need to roast it for 20 minutes per pound, adding an additional 45 minutes if you have stuffed it.
After roasting it for half the time, uncover the turkey.
With a turkey baster, pastry brush, or spoon, baste the turkey every 20-30 minutes.

If the turkey comes with a pop-up timer, it is done when it pops up.
If it doesn't, to test for doneness, try to wiggle a drumstick. If it moves around a lot, it is done.

Remove from oven and let rest for 20 minutes before carving.

Sage Stuffing

2011-11-19T13:10:00.001-06:00

I love stuffing. I could eat it and eat it. I don't reserve stuffing for just Thanksgiving and Christmas.
This stuffing recipe is what I use for stuffing my turkey, cooking alongside chicken, or for stuffing thick pork chops.

It is fragrant with sage and it is great for anything you feel like adding to it.
One year, my brussel sprouts were still growing so I picked some and added about a cup of those.

If you are looking to stuff a turkey, this will make enough for about a 12 pound turkey.
If you are using it for pork chops, cut the recipe in half to stuff 4 chops.

You will need a small saucepan.
You will also need a large bowl for mixing.

Ingredients:

1 loaf of homemade or from the bakery bread, cubed
1 stick of butter or margarine
1 medium onion, chopped
Dash pepper
1 teaspoon salt ( I use kosher, but table salt works good too)
1/2 teaspoon ground thyme
1-1/2 teaspoon ground or rubbed sage
3/4 to 1 cup water or chicken broth

Cube your bread. You will end up with about 9 cups. If the bread is dry, good. If not, put into a 400 degree Fahrenheit oven for about 15-20 minutes. Stir often so they don't get dark or burnt. You just want to dry the bread out.
Put the cubes into the large bowl. Set aside.
In a small saucepan, melt the butter.
Add the onion and let cook over medium/low for a few minutes.
Add the pepper, thyme, and sage and mix that in well.
Simmer a few minutes.
Sprinkle the salt over the bread cubes. Stir to mix well.
Pour the onion/butter/sage mixture over the bread cubes and with a spoon, gently mix.
Add 3/4 cup of water or broth and stir.
You want to just moisten everything.
If it still seems too dry add an extra 1/4 cup liquid.

Now, you can use to to stuff your turkey, pork chops, or bake in a casserole dish.

To stuff the turkey, just push the stuff into the cavity of a turkey. Pack it well. Not super tightly, but if you pack it really loosely, you won't get much stuffing in it.
You can also stuff the neck cavity with stuffing. Make sure to pull the skin down over it so the stuffing won't all come out.
When you stuff a turkey, add 45 minutes to the cooking time.

To stuff pork chops, cut a slit in the side of a thick cut pork chop. Make it deep, don't go all the way to the edge of the bone or meat.
Taking handfuls, stuff the chops.
Bake in a 375 degree Fahrenheit oven for 45 minutes or until juices run clear.

To bake as a side, or when there is extra from stuffing the turkey, butter a baking dish.
Put in the stuffing and cover. Bake in a 375 degree Fahrenheit oven for 45 minutes to an hour.

For a change, replace half the bread cubes with corn bread.

Cheesy Brat Stew

2011-11-05T21:02:00.000-05:00

This is a great meal made in your crockpot. It is super yummy and is great comfort food on a cool day.
If you don't eat pork for health or religious reasons, use turkey or beef brats. Maybe even chicken, if they are available where you are.

You will need a 4-5 quart crockpot.
It will cook in approximately 6 hours on low.

Ingredients:

5-6 Bratwurst links
4-5 small/medium potatoes
1 small onion( about 1/4 cup chopped)
1/2 cup chopped red bell pepper
15-16 oz can of green beans
2 cups cheddar cheese
1( 10.75 oz) can cream of mushroom soup
2/3 cup water

In a skillet brown the bratwurst links, let cool, and slice them in about 1/4" slices.
Put in the crockpot.
Peel and cube the potatoes. Seed and chop the pepper, and chop the onion.
Add to the crockpot.
Drain the beans and add that to the crockpot.
Add the cheese, water, and can of soup.
Stir well.
Put cover on and turn it on to low.
Cook for 6 hours or until potatoes are tender.

Serves 5-6.

If you have leftovers, they warm up well.

Baked Sweet Potato Fries

2011-11-01T00:00:00.001-05:00

Sweet potato fries are a nice change of place from plain french fries. This version is baked so it is low on fat, but big on flavor.
I have to say, I find these fries pretty addicting. They have the sweetness of the potato and a salty/spicy coating that tastes great together.

Preheat your oven to 450 degrees Fahrenheit. If you want them crispier move it up to 500 degrees.
You will also need one pretty large baking sheet or a couple medium size.
A large bowl is also needed.

Ingredients:

1-2 large sweet potatoes.
1/4 cup olive oil
1 Tablespoon sugar
1/2 Tablespoon Kosher salt or up to 1 Tablespoon table salt
1 Tablespoon Creole seasoning.

Peel the sweet potatoes and slice into fries.
Put the sliced potatoes into the large bowl.
Add the olive oil and toss to coat the potatoes well.
Add the salt, sugar, and Creole seasoning and mix well with your hands to coat all the potato slices well.
Immediately, lay out on the baking sheet(s) in a single layer.

Put in the preheated oven for 15 minutes.
Take out of the oven and turn each piece over.
Return to oven and bake another 10-15 minutes or until the fries are browned a bit. The outsides will be slightly crisp.

This will serve up to 4-6 people.
Total baking time: 25-30 minutes

Serve plain or with your favorite condiment.

It is important that you don't let the fries with oil/spices sit in the bowl. If you do, some of the oil tends to come off before you get the fries on the pan.

Butterscotch Peach Jam

2011-10-02T20:03:00.000-05:00

Butterscotch peach jam is simple to make and awesome to taste. It is a bit different from the usual peach preserves, but in a good way.

I have to give credit for this yummy recipe to Mary Anne Dragan. I am not sure if she came up with it, but I found it in her Well Preserved cookbook.

You will need 5-6 eight oz. jelly jars and lids/bands,ready for canning.

You will need a bath water canner full of water and heating on the stove.

Ingredients:

6 cups peeled, cored, and chopped peaches(5-6 medium/large peaches)

1/3 cup lemon juice

5 cups brown sugar

In a Dutch oven, mix the chopped peaches and lemon juice.

Crush the fruit with a potato masher.

Bring to a boil over medium heat.

Cover, lower heat, and simmer for 10 minutes, stirring once in a while.

Add the brown sugar and stir until it is blended well.

Turn the heat up to medium/high and cook for about 20-25 minutes or until the jam has thickened a little bit.

Stir quite frequently so it won't stick to the bottom.

When ready, remove from heat and stir for a few minutes so all the peach pieces stay distributed throughout the jam.

Skim off any foam. It isn't necessary so that is your preference.

Ladle the jam into the prepared jars and wipe the rims of the jars, lids, and bands with a hot, damp cloth and seal.

Add to the bath water canner and process for 10 minutes.

Zucchini Pizza Crust

2011-09-03T22:32:00.000-05:00

This is another great way to use up zucchini. If you want to make it gluten free, use soy or oat flour.
I did find this on a recipe website many years ago. That website is no longer around. But, this fabulous recipe is.

You will need a medium size(12-14") pizza pan that is very well greased. Grease well or the crust sticks in the pan.
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

3-1/2 cups grated zucchini
salt
3 beaten eggs
1/3 cup flour
1/2 cup shredded mozzarella cheese
1/2 cut grated Parmesan cheese
1 Tablespoon minced fresh basil- in a pinch use 1/2 Tablespoon dried
sprinkle salt
sprinkle pepper
Oil to brush over crust

In a large bowl, salt the zucchin and let stand about 15 minutes to draw out moisture.
Drain and squeeze out as much excess moisture as you can.
Add the rest of the ingredients- except oil- and stir until combined well.
Spread the mixture onto the greased pizza pan.
Bake for 25 minutes or til the surface is dry and firm.
Remove from oven and turn oven to broil.
Brush oil over the surface of the crust.
Stick under broiler for a few minutes just to brown. Watch closely so it doesn't get too dark.

To make pizza, add whatever toppings you like and bake an additional 20 minutes at 350 degrees Fahrenheit.
Let stand 5-10 minutes before cutting and serving.

Yummy Basil Marinade

2011-07-26T05:33:00.002-05:00

Marinating your food before cooking or grilling adds moisture and so much flavor.
This is one of my favorite marinades. It is really great for seafood and chicken.

It doesn't take a lot of basil, but it packs a big flavorful punch.

You will need a blender or food processor.

Ingredients:

20-30 fresh basil leaves- no stems
1/3 cup olive oil
1/3 cup boiling water
1/3 cup lemon juice
3 peeled garlic cloves
1 teaspoon salt
1 teaspoon pepper

Put all the ingredients into the container of blender and blend until you have a smooth paste.

This is what it will look like.

Now you can pour it into a jar and store in the fridge for up to 3 days or you can use it immediately.

This will make 1 cup basil marinade and will marinade 3 pounds of meat.

You marinate seafood for an hour and poultry for 2 hours.

I'd like to thank Steven Raichlen for his marvelous recipe.

Chocolate Ice Milk

2011-07-25T13:24:00.000-05:00

Who doesn't love some frozen chocolatey goodness in the heat of the summer?

This is a really great treat and simple to make. You don't even need an ice cream freezer for this.

Get out your blender or food processor.
You will also need a container with a lid for storing and a 9"x9" pan.

Ingredients:

2 cups milk
3/4 cup sugar
1/3 cup cocoa powder, preferably Dutch processed
1/2 teaspoon vanilla extract

Take your storage container with lid and put it in the freezer to chill.

In the container of your blender or food processor add 1 cup of the milk, sugar, and cocoa powder and blend on high for 1 minute.
Add the rest of the milk and vanilla extract and blend for another minute on low.
Pour the mixture into the 9"x9" pan.
Stick in the freezer for 1 to 2 hours til there is a thin frozen crust on the top.
Put the mixture back into the blender and blend til smooth and creamy.
Pour the mixture into the storing container and freeze for another hour or until firm.

Makes 1-1/2 pints

Rhubarb Cobbler

2011-07-21T10:13:00.001-05:00

Rhubarb cobbler is a great treat. It is best when it is warm from the oven, but tasty when room temperature also.

You will need a 2 quart baking dish. A 9" square pan will work great.
Preheat the oven to 400 degrees.

Ingredients:

6 cups rhubarb
1 to 1-1/4 cups sugar
4 teaspoons cornstarch
dash cinnamon- optional

1 cup flour
3 Tablespoons butter or shortening
1 Tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon- optional
1/2 cup milk

In a medium saucepan, mix the 1 to 1-1/4 cups sugar, the cornstarch, cinnamon, and rhubarb.
Let stand for ten minutes.
While that is going on, make the topping.
In a medium bowl, mix the flour, 1 Tablespoon sugar, cinnamon, baking powder, and salt.
Cut in the butter til it is crumbly.
Stir in the milk.
Set aside.
For the filling, turn the heat on and cook until it is thick and bubbling. Make sure to constantly stir so it won't burn.
Pour the filling into your baking dish.
With a large spoon, drop 6 to 9 mounds of the topping dough over the filling.
Bake for 20-25 minutes til the topping passes the toothpick test.

Serves 4-6.

Peanut Butter Chews

2011-07-20T10:14:00.049-05:00

What collection of recipes is complete without a peanut butter cookie recipe?
These peanut butter cookies are a little different because they are more chewy than the traditional peanut butter cookie and there is no criss-cross on the top either.
They have a slight crispness on the outside, but are soft inside.

Preheat your oven to 325 degrees.
Lightly grease cookie sheets. Or line the pans with parchment paper.

Ingredients:

1 cup( 2 sticks) unsalted butter, softened
1 cup brown sugar
1/2 cup sugar
1/4 cup corn syrup
3/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
2 eggs
2 cups peanut butter, preferably creamy
2 cups flour

In a mixing bowl, cream the butter with the brown sugar, sugar, corn syrup, baking soda, salt, and vanilla extract.
Add the eggs, one at a time. Beat the first one in well before adding the second one.
Add the peanut butter and beat until the mixture seems light and fluffy.
Blend in the flour.
Drop the cookie dough by the tablespoon OR a medium cookie scoop onto the baking sheets.
Bake for 15 minutes. They will be a light golden brown around the edges.
Do not overbake or they will turn out crispy instead of soft.
Take off the cookie sheets and let cool on a rack.

This will make about 4-5 dozen cookies.

Shrimp in Garlic Butter

2011-07-19T01:20:00.000-05:00

This is a simple and super yummy dish to make. It only takes 20 minutes or less to put the whole thing together.

Ingredients:

1 pound fresh or frozen medium or large sized shrimp
2 Tablespoons butter
3 cloves garlic, minced
2 Tablespoons fresh parsley OR 1 Tablespoon dried

Thaw shrimp, if needed. Peel and devein shrimp, if needed.
In a large skillet, heat the butter over medium high heat.
Add the shrimp and garlic.
Cook, stirring frequently for 1 to 3 minutes or until shrimp are pink.
Stir in the parsley.
Serve.

This will serve 3 to 4.

This goes fabulously with a side of cooked rice.

Legacy Apple Cake with Brown Sugar Frosting

2011-06-29T09:42:00.058-05:00

This is a fantastic cake. It has chunks of apples in it and is covered with brown sugar frosting.
When you make the frosting, it make not seem like enough. But, believe me, it is.
It is really moist. It is also made with whole wheat flour. So, it you are looking to add more whole grains to your diet, this fits the bill.

Preheat your oven to 325 degrees Fahrenheit.
Grease and flour a 9"x13" cake pan.

Ingredients:

CAKE-
2-1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup(2 sticks) butter, softened
1 cup brown sugar
1 cup sugar
3 large eggs
1/4 cup water
1 teaspoon vanilla extract
5 cups peeled and chopped apples-4 apples

Whisk together the flour, baking soda, baking powder, salt, and spices an a medium bowl. Set aside.
In a mixing bowl, cream the butter and sugars til light and fluffy.
Add the eggs one at a time, beating after each addition.
Mix in the water and vanilla extract.
Blend in the flour mixture and stir til evenly moistened.
Fold in the apples.
Scrape the batter into the prepared pan and bake for 35-45 minutes until the cake tests done when using the toothpick test.
Remove the cake to a wire rack to cool completely.

BROWN SUGAR FROSTING-
5 Tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
3 Tablespoons milk
1-1/2 cups powdered sugar
1/2 teaspoon vanilla extract

Melt the butter in a small saucepan. Stir in the brown sugar and salt and cook until the sugar melts.
Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes.
Stir in the powdered sugar and the vanilla extract.
Beat well.
If it seems too thin, add a little more powdered sugar.
Spread over the cake while the frosting is still warm. Otherwise it will cool and firm up and be hard to spread.

If you like walnuts, you may replace 1 cup of the apples with 1 cup walnuts.

Chocolate Mayonnaise Cake

2011-06-27T09:54:00.045-05:00

Chocolate cake is great. But, what happens when you are out of eggs? This is what happens.
Mayonnaise replaces the eggs and butter and makes a moist delicious cake.

Preheat your oven to 350 degrees Fahrenheit.
You will need a 9"x13" baking pan. Grease and flour it.

Ingredients:

1/3 cup cocoa powder
1 cup boiling water
1 teaspoon vanilla extract
3/4 cup mayonnaise
2 cups cake flour
1 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt

In a medium bowl, whisk together the cocoa powder and water. Cool to room temperature.
Whisk in the vanilla extract and the mayonnaise. Set aside.
In a large mixing bowl, blend the flour, sugar, baking soda, and salt.
Add the cocoa mixture. Mix with a mixer on low speed until everything is moistened. Increase the speed to medium and beat for 1 minute. Use high speed with a hand mixer.
The batter may seem thin. That is OK.
Pour the batter into the baking pan.
Bake for 40-45 minutes or til a toothpick comes out clean when poked into the center of the cake.
Cool on a wire rack.
Frost as desired.

If you want to you can use all-purpose flour. If you do only use 1-3/4 cup all-purpose flour instead of the 2 cups cake flour.

Berry Glace Pie

2011-06-22T11:57:00.000-05:00

If you love fresh strawberries, this pie is for you. The berries are not cooked. It is super yummy!

A food processor or blender is helpful.

Ingredients:

1 9" prebaked pie crust
8 cups fresh strawberries- small to medium size
2/3 cup sugar
2/3 cup water
2 Tablespoons cornstarch

Make and bake your pie crust and set aside.
Stem the strawberries and cut any large ones in half.
Take 1 cup of the strawberries and the water and puree them in a blender or food processor.
Measure and if needed add water so that you have 1-1/2 cup strawberry/water mix.
In a medium saucepan, mix the cornstarch and sugar.
Stir in the pureed strawberries.
Cook and stir over medium heat til mixture is thickened and bubbly.
Cook and stir for another 2 minutes.
Cool for 10 minutes without stirring.
Spread about 1/4 cup of the strawberry glaze over the bottom and sides of the baked pastry shell.
Arrange half of the fresh strawberries in the pastry. Put them stem down.
Spoon half of the glaze over the strawberries making sure each piece gets some glaze.
Add the rest of the strawberries to the pie.
Pour the rest of the glaze over the top. Once again make sure each piece gets covered.

Chill for 1-2 hours before serving.

Serves 6- 8

Honey-Glazed Chicken Stir-Fry

2011-06-20T09:49:00.007-05:00

Stir-fry has a lot of stuff going for it. It tastes great. It is healthy. And it is quick to put together.
During the growing season you can use whatever fresh vegetables you want. Otherwise just use some frozen stir-fry vegetable mix.

You will need a walk or a large skillet.

Ingredients:

12 oz. skinless, boneless chicken meat, cut into 1" cubes
2 Tablespoons honey
2 Tablespoons vinegar
2 Tablespoons orange juice
1 Tablespoon soy sauce
1 teaspoon cornstarch
2 Tablespoons cooking oil
2 cups frozen stir-fry vegetable mix OR 2 cups of whatever fresh vegetables you want

Hot rice for serving

In a small bowl, combine the honey, vinegar, orange juice, soy sauce, and cornstarch.
Set aside.
Add the oil to your wok or skillet.
Heat to medium high and add your vegetables.
Stir-fry for 3-5 minutes until crisp tender. Large pieces of broccoli may take longer.
Remove vegetables from skillet.
Add the chicken and stir-fry for 4 minutes or until chicken is no longer pink.
Move the chicken to the outer edges of the pan and add the honey/soy mixture.
Cook and stir til thickened and bubbly.
Add the vegetable back to the pan and mix in.
Don't keep on the heat for more than a minute. The vegetables will release more juices and thin out the sauce.
Serve over hot rice.

Makes 4 servings.

For a cooking oil, I recommend olive oil. It makes the vegetables taste fresher.

Rhubarb-Strawberry Coffee Cake

2011-06-18T00:55:00.000-05:00

This coffee cake is amazing. It smells great while it's baking and it just makes you not want to wait until it is cool enough to cut.

You can use frozen or fresh strawberries and rhubarb.

Preheat your oven to 350 degrees Fahrenheit.

You will need a 8" square pan. Do NOT grease.

Ingredients:

3/4 cup fresh or frozen chopped rhubarb
3/4 cup fresh or frozen whole strawberries, stemmed
1/4 cup water
1/4 cup sugar
2 Tablespoons cornstarch

1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup(1/2 stick) butter
1 egg
1/2 cup buttermilk or sour milk
1/2 teaspoon vanilla extract

1/4 cup flour
1/4 cup sugar
2 Tablespoons butter

Mix the 1/4 cup sugar and cornstarch. Set aside.
In a medium saucepan combine the rhubarb, strawberries, and water.
Bring to a boil.
Cover and turn down to a simmer and let it cook for 5 minutes or until the fruit is tender.
Uncover and stir in the sugar/cornstarch mix.
Cook and stir over medium heat until the mixture is thickened and bubbly.
Stir and cook another 2 minutes.
Remove from heat.

In a mixing bowl, combine the 1 1/2 cups flour, 3/4 cup sugar, baking powder, and baking soda.
Cut in the 1/4 cup butter until the mixture is crumbly.
Mix the egg, buttermilk, and vanilla extract in a small bowl.
Add it to the flour mixture.
Stir until moistened.
Batter may be lumpy and that's fine.
Spread half of that batter in the bottom of the baking pan.
Spread the fruit mixture over that.
Drop the rest of the batter in mounds over the fruit.
Set aside.

In a small bowl, combine the 1/4 cup flour and 1/4 cup sugar.
Cut in the 2 Tablespoons butter until it is crumbly.
Sprinkle over the top of the coffee cake.

Bake for 40-45 minutes until the top is golden.

Fantastic served warm.

Makes 9 servings.

Sazon- Puerto Rican Seasoning Salt

2011-06-08T22:36:00.000-05:00

This is absolutely amazing for seasoning meats, poultry, or seafood. Liberally season your food before grilling and you will get awesome flavor.

This recipe calls for starting with whole peppercorns and cumin seeds. Use ground, if you like. It is still so great. Use the whole amount of ground as you would whole.

Ingredients:

2 Tablespoons black peppercorns
2 Tablespoons cumin seeds
2 Tablespoons dried oregano
1/2 cup kosher or sea salt
2 Tablespoons garlic powder

Combine the peppercorns and cumin seeds in a small skillet.
Toast over medium heat for about 3 minutes. Shake pan occasionally.
Pour into a bowl to cool.
When cool grind in a mortar & pestle or a spice grinder.
Pour into a jar.
OR
Add the ground pepper and ground cumin to the jar.
Add the rest of the ingredients.
Put lid on.
Shake well.

Makes about 1 cup and will season about 6-8 pounds of meat.
Will taste best within 6 months of making.
Keep out of heat and light.

Pumpkin Ginger Cupcakes

2011-06-06T13:56:00.001-05:00

These are not just ordinary pumpkin cupcakes. They have little pieces of crystallized ginger in them.
That along with being covered in cream cheese frosting make these an awesome treat.

You will need a cupcake pan that fits 12 regular size cupcakes.
Fill those with liners.
Preheat your oven to 325 degrees Fahrenheit.

Ingredients:

CUPCAKES-

1-1/2 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 cup(1 stick) butter, melted and cooled slightly
1 cup sugar
1 cup pureed pumpkin
3 large eggs
1/4 cup crystallized ginger cut into 1/8-1/4 inch pieces

Mix the flour, baking powder, baking soda, salt, cinnamon, and ground ginger in a bowl.
Set aside.
In another bowl, beat the melted butter, sugar, and pumpkin until smooth.
Mix in the eggs and crystallized ginger.
Gradually mix in the flour mixture.
The batter will be nice and thick.
Divide the batter evenly into the liners.
You will need about 1/4 cup for each.
Bake about 25 minutes until the tops are firm and poking them with a toothpick yields a clean toothpick.
Cool on a wire rack for 10 minutes.
Remove from pan.

Let cool while you make the frosting.

CREAM CHEESE FROSTING-

1/2 cup softened butter
6 oz softened cream cheese
1 teaspoon vanilla extract
3 cups powdered sugar
1/2- 1 teaspoon cinnamon
1-2 teaspoons milk

In a bowl, add the butter, cream cheese, vanilla extract, and powdered sugar. Beat until smooth.

Take 1/4 cup frosting and put it into another bowl.
Add the cinnamon and milk and blend well.

Frost the cooled cupcakes with the frosting.

With the remaining cinnamon frosting you can either do what I did in the picture. Which is to put small dollops in the center of each cupcake and take a toothpick and draw lines through it to make swirls and look like stars.
You can also put the frosing into a pastry bag and draw 2 circles on the top and run a toothpick through the circles to get a spiderweb effect.

No matter how you do it, it will be yummy!

You can store them for 3 days at room temperature. After that, due to the cream cheese frosting, you need to refrigerate.