Tuesday, January 22, 2013

Corned Beef and Cabbage (St. Patrick's day dinner)

1lb. lean beef round
1/8 tsp. salt, or to taste
1/8 tsp. black pepper, or to taste
1 tbsp. yellow mustard seed
1/2 tsp. ginger
1/2 tsp. allspice
1/2 tsp. black pepper
1/2 tsp. corriander seeds
1/2 tsp. ground cloves
2 pieces bay leaf
6 red potaotes (cute into rounds)
16 baby carrots
1 med. head green cabbage coarsely shredded
bake at 250 degrees for 4 hrs. add veggies last hour. Make drippings into gravy

Blueberry Streusel Muffins

1/2 cup butter, softened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/2 cups blueberries

2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Apple Pie Filling

6 qts. Sliced fresh Apples
5 1/2 C. Granulated sugar
1 1/2 C Clear Jel (not instant)-*this may be commonly found at cake & candy stores
1 Tbs. Cinnamon
2 1/2 C. Cold Water
5 C. Apple Juice
3/4 C. Bottled lemon juice
1 tsp. nutmeg
7 drops Yellow food coloring (optional-I never use this)

Wash, peel, and core apples. Prepare slices 1/2" wide ( I use a pampered chef peeler, corer, slicer) and place in water containing ascorbic acid to prevent browning (I use lemon juice in a bowl as I am preparing them). For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 min. after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine sugar, clear jel, and cinnamon in a large kettle with water and apple juice. If desired, food coloring and nutmeg may be added at this point. Stir and cook on med. high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 min., stirring constantly. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1-inch head space. Adjust lids and process immediately. Process HOT pie filling in pints or quarts for 35 min. in a boiling water canner. Makes 7 quarts.

Apple Crisp

1 Qt. Apple Pie Filling (see canning recipe)
1/2 C. Oatmeal
1/2 C. soft butter
1/8 tsp. soda
1/2 C. flour
1/2 C. packed brown sugar

Pour pie filling in 9x11" pan and spread evenly. Combine remaining ing. in a bowl and crumble over the top of apple mixture. Bake at 350 degrees for 40 min. or until golden and serve warm or cold. *Great with a scoop of vanilla ice cream!

Pumpkin Whoopies

Ingredients for Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger or cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract

Cream Cheese Filling:
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar

1. For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
2. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
3. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire

Nestle Chocolate Bread

For my first post of the New Year, I thought I would share a recipe that I just tried for the first time EVER and it was DELICIOUS! I was looking on Pinterest for a bread with ingredients I had on hand to give as a gift to a friend I was going to visit. You can find it straight from the Nestle Toll house site, but I first found it via Pinterest on A Daily Dose of Toni. These directions are modified in accordance to how I made it. I haven't shared a recipe in a long time, so it's long over-due. Enjoy!

Delicious Chocolate Quick Bread

Ingredients:                                                                                                          Preheat oven to 350 
1-1/2 C. all-purpose flour
1/2 C Cocoa
1/2 tsp. Salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 C softened butter
1 C Sugar
2 Lg. eggs
1 C buttermilk or sour milk (1C milk to 2tsp. vinegar)
1/2 C chopped pecans, divided (opt)
1/4 C Semi-sweet chocolate mini morsels
Mix dry ingredients in separate bowl. Mix Sugar and butter til creamy and add eggs and milk. Sift in dry ingredients and mix. Add chocolate mini morsels. Pour in greased pan and bake at 350 for 20 min. Top with pecans and mini morsels as desired, bake another 30-35 min. Let cool before cutting. Serve with chocolate honey butter.

Chocolate Honey Butter:
Microwave 1/2 C. semi-sweet mini morsels in small bowl (uncovered) on high for 30 seconds. Stir. Morsels may still retain shape. If necessary, microwave an additional 10-15 second intervals until melted.  DO NOT OVER HEAT! Let cool and beat with 1 stick (1/2C) butter and 2 Tbs. honey in small mixer until fluffy. Makes 1 cup. ENJOY