I've been making this coffeecake for YEARS. It started with 4H demonstrations and sending it to the county and state fairs, and now I make it on special occasions (like Easter breakfast this year).
1/2 cup margarine (or butter)
1 cup sugar
1 teaspoon vanilla
3 eggs
1 cup light sour cream
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups fresh blueberries
1 cup brown sugar
1 cup chopped walnuts or pecans
1 teaspoon cinnamon
In mixing bowl, beat margarine, sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream.
Sift together flour, soda, and salt. Add to creamed mixture and beat well. By hand, fold in blueberries. Set aside.
In smal bowl, comine brown sugar, nuts, and cinnamon.
Spread almost half of the batter in greased 9x13 pan. Sprinkle half of the brown sugar mixture evenly over batter. Dollop remaining batter on top, gently spread. Sprinkle remaining brown sugar mixture over batter.
Bake in preheated 350 degree ovenfor 45-50 minutes.
I say almost half of the batter because the batter is pretty thick, and super hard to spread over the brown sugar mixture. Definitely easier to do if you have more batter to work with. I last made this with half whole wheat flour and half white, and you can't tell at all.
Monday, April 25, 2011
Saturday, April 23, 2011
Dutch Apple Pie
This is what I did with my pie crust:
Pie filling:
5 1/2 cups peeled cored sliced cooking apples
1 tablespoon lemon juice
1/2 cup granulated sugar
1/4 cup brown sugar, packed
3 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Topping:
3/4 cup flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup butter (or margarine), room temperature
Directions:
Preheat oven to 375 degrees. Fit pie crust into pie plate.
In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg. Pile into crust.
In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled. Sprinkle evenly over apples. Bake for 50 minutes.
I've made this twice for Susie's family, and both times it's gone over well. The second time I used up leftover strawberries, which I definitely preferred. There was maybe a cup of strawberries, but you could add more. Just keep the amount of fruit the same. I've also been making this in a cake pan (couldn't find Susie's pie plate), so I'm not sure how this would turn out in a more shallow dish. Always bake a pie on a cookie sheet in case it runs over!!
Pie filling:
5 1/2 cups peeled cored sliced cooking apples
1 tablespoon lemon juice
1/2 cup granulated sugar
1/4 cup brown sugar, packed
3 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Topping:
3/4 cup flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup butter (or margarine), room temperature
Directions:
Preheat oven to 375 degrees. Fit pie crust into pie plate.
In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg. Pile into crust.
In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled. Sprinkle evenly over apples. Bake for 50 minutes.
I've made this twice for Susie's family, and both times it's gone over well. The second time I used up leftover strawberries, which I definitely preferred. There was maybe a cup of strawberries, but you could add more. Just keep the amount of fruit the same. I've also been making this in a cake pan (couldn't find Susie's pie plate), so I'm not sure how this would turn out in a more shallow dish. Always bake a pie on a cookie sheet in case it runs over!!
Pie!
A while ago I got this huge craving for pie, and Susie decided it would be a good idea for me to make one. I definitely didn't get the crust right the first time, but I think I've figured out the best way to make it.
For one crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter
1/4 cup ice water
The very first thing you do when you decide you want to make pie is put the stick of butter in the freezer. Combine flour and salt into a large bowl. Using a cheese grater, grate the frozen butter into the flour. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Some tips:
-Don't touch the butter or dough too much. The heat from your hands will melt the butter.
-Don't over work the dough. It doesn't take much to mix the ingredients together!
-Keep the dough cold. I suggest putting the dough back in the fridge after putting it in the pie plate, while you get the filling ready.
-Use milk to form the scalloped edge, and beat an egg into the leftover milk to brush onto the dough. Start on the edges and go to the middle (otherwise you end up with a puddle of egg wash in the middle)
-If you have leftover pie crust: brush with your egg wash or melted butter, and sprinkle cinnamon and sugar on top. Bake with the pie for 8-10 minutes.
For one crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter
1/4 cup ice water
The very first thing you do when you decide you want to make pie is put the stick of butter in the freezer. Combine flour and salt into a large bowl. Using a cheese grater, grate the frozen butter into the flour. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Some tips:
-Don't touch the butter or dough too much. The heat from your hands will melt the butter.
-Don't over work the dough. It doesn't take much to mix the ingredients together!
-Keep the dough cold. I suggest putting the dough back in the fridge after putting it in the pie plate, while you get the filling ready.
-Use milk to form the scalloped edge, and beat an egg into the leftover milk to brush onto the dough. Start on the edges and go to the middle (otherwise you end up with a puddle of egg wash in the middle)
-If you have leftover pie crust: brush with your egg wash or melted butter, and sprinkle cinnamon and sugar on top. Bake with the pie for 8-10 minutes.
Wednesday, April 13, 2011
Mashed Potatoes
I know, I know, mashed potatoes needs it's own entry!? But as much as I LOVE this side dish, I realized that I didn't really know the proper way to prepare it, besides boiling and mashing. This website explains everything, from what kind of potato to use, to the correct order of adding butter and milk. There's a recipe on the site for 2 lbs of potatoes, but here's the basic recipe:
Starting with salted cold water, bring chunks of potatoes to a boil. Allow potatoes to simmer until done. Mash with salt and pepper. Add butter. Add milk.
If you need to reheat mashed potatoes, warm them on the stove with a little extra milk- don't microwave!
Starting with salted cold water, bring chunks of potatoes to a boil. Allow potatoes to simmer until done. Mash with salt and pepper. Add butter. Add milk.
If you need to reheat mashed potatoes, warm them on the stove with a little extra milk- don't microwave!
Parmesan Breaded Tilapia
I first made this for Susie's family, and then again for the boyfriend. Both times it seemed to go over well, and it takes very few ingredients.
1/2 cup Italian seasoned breadcrumbs
1/2 cup grated parmesan cheese
2 teaspoon garlic powder
2 tablespoon lemon juice
Kosher salt
Fresh ground black pepper
Olive oil cooking spray
This makes waayy too much breading, so next time I'll probably use half of each (just keep them 50/50).
Parmesan Breaded Tilapia
1 1/3 pounds tilapia fillets1/2 cup Italian seasoned breadcrumbs
1/2 cup grated parmesan cheese
2 teaspoon garlic powder
2 tablespoon lemon juice
Kosher salt
Fresh ground black pepper
Olive oil cooking spray
Thaw and wash tilapia fillets if frozen; pat dry.
Combine crumbs and parmesan on a plate, mixing well. On a different plate, pour 1 tbsp lemon juice.
Working 1 at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt (needs very little if any, because of the parmesan and seasonings), black pepper, and garlic powder. Turn the fillet over in the lemon juice and sprinkle seasoning on the other side.
Dredge fillet in the parmesan and crumb mixture patting it all over to coat.
Place in an baking dish that has been sprayed with cooking oil spray; repeat with remaining fillets.
Sprinkle a little lemon juice over fillets and drizzle or spray them lightly with olive oil.
Bake at 425ºF for about 20 minutes or until they easily flake with a fork and edges begin to brown.
This makes waayy too much breading, so next time I'll probably use half of each (just keep them 50/50).
The second time I made this, I definitely missed being in Susie's amazing kitchen. She has this great oil mister that uses pressure to spray oil (instead of aerosol), which is a lot easier to use than drizzling oil. It's not impossible to drizzle instead of spray, but I found there were pools of oil in some areas. When I tried to spread it around, it also spread the breading mixture.
Chunky Tomato Soup
Perhaps you're wondering what to eat with your cheesy bread? Here's a version of tomato soup that's much tastier than the one that comes from a can. At first, I thought cooking the tomato paste for so long before putting in the other ingredients was odd, but it ended up carmelized and naturally sweet. I might try that technique the next time I make chili.... You don't need the gremolata, but it adds a nice, fresh touch.
Ingredients
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 fennel bulb, trimmed and finely chopped
4 thyme sprigs
3 tablespoons tomato paste
Salt and freshly ground pepper
4 cups water
Two 28-ounce cans peeled Italian tomatoes—drained and finely chopped, juices reserved
Directions
In a large soup pot, heat the olive oil. Add the onion, fennel and thyme and cook the vegetables over moderately high heat, stirring occasionally, until the onion and fennel are softened, about 8 minutes. Stir in the tomato paste and season with salt and pepper. Cook, stirring, for 5 minutes. Add the water and the tomatoes and their juices and bring to a boil. Simmer the soup over moderate heat, stirring occasionally, until the liquid is reduced by one-third, about 30 minutes. Discard the thyme. Transfer half of the soup to a blender and puree until smooth. Return the puree to the pot.
Serve the soup with Pan-Fried Potato Croutons, Fennel-Orange Gremolata and diced Fontina cheese.
Gremolata
Ingredients
1/4 cup chopped fennel fronds
1/4 cup finely chopped flat-leaf parsley leaves
1 teaspoon finely grated orange zest
1 tablespoon extra-virgin olive oil Salt
Ingredients
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 fennel bulb, trimmed and finely chopped
4 thyme sprigs
3 tablespoons tomato paste
Salt and freshly ground pepper
4 cups water
Two 28-ounce cans peeled Italian tomatoes—drained and finely chopped, juices reserved
Directions
In a large soup pot, heat the olive oil. Add the onion, fennel and thyme and cook the vegetables over moderately high heat, stirring occasionally, until the onion and fennel are softened, about 8 minutes. Stir in the tomato paste and season with salt and pepper. Cook, stirring, for 5 minutes. Add the water and the tomatoes and their juices and bring to a boil. Simmer the soup over moderate heat, stirring occasionally, until the liquid is reduced by one-third, about 30 minutes. Discard the thyme. Transfer half of the soup to a blender and puree until smooth. Return the puree to the pot.
Serve the soup with Pan-Fried Potato Croutons, Fennel-Orange Gremolata and diced Fontina cheese.
Gremolata
Ingredients
1/4 cup chopped fennel fronds
1/4 cup finely chopped flat-leaf parsley leaves
1 teaspoon finely grated orange zest
1 tablespoon extra-virgin olive oil Salt
Friday, April 8, 2011
Cheddar Biscuit Bread
Five months of cold and dreary weather has been craving comfort food. For me, that means cheese. And bread. Preferably together. This will give you both. Don't think too much about the ingredients -- just enjoy. Preferably with a cup of tomato soup.
INGREDIENTS
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 stick cold butter, diced
1/2 cup buttermilk
2 eggs
1/4 pound sharp Cheddar cheese, grated, plus an additional 1/2 cup grated cheese for topping
DIRECTIONS
Preheat your oven to 400 degrees. Combine the flour with the baking powder and salt. Cut in the butter with a pastry blender, fork or two knives, until the butter bits are pea sized. Lightly beat two of the eggs and mix them with the buttermilk, then add the mixture to the rest of the ingredients above. Using a wooden spoon, mix until the dough begins to come together. Add the grated cheddar and mix until everything is incorporated. Place the dough in a cake pan, and sprinkle additional cheddar cheese on top. Bake for 25 minutes or until golden brown, and serve.
INGREDIENTS
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 stick cold butter, diced
1/2 cup buttermilk
2 eggs
1/4 pound sharp Cheddar cheese, grated, plus an additional 1/2 cup grated cheese for topping
DIRECTIONS
Preheat your oven to 400 degrees. Combine the flour with the baking powder and salt. Cut in the butter with a pastry blender, fork or two knives, until the butter bits are pea sized. Lightly beat two of the eggs and mix them with the buttermilk, then add the mixture to the rest of the ingredients above. Using a wooden spoon, mix until the dough begins to come together. Add the grated cheddar and mix until everything is incorporated. Place the dough in a cake pan, and sprinkle additional cheddar cheese on top. Bake for 25 minutes or until golden brown, and serve.
Saturday, April 2, 2011
Easiest Baked Ziti EVAR
This recipe come from my mom, but I've made it even easier by using whole packages. It may not be authentic Italian, but it's a great weeknight dinner!
Baked Ziti
1 lb dry ziti, cooked
1 16 oz container cottage cheese
8 oz mozzarella cheese, shredded
1 24 oz jar pasta sauce (I like the Classico Four Cheese)
1. Mix cooked ziti, cottage cheese and mozzarella cheese in 9x13 baking dish.
2. Pour pasta sauce over ziti mixture.
3. Bake for 1/2 hour at 350°
Baked Ziti
1 lb dry ziti, cooked
1 16 oz container cottage cheese
8 oz mozzarella cheese, shredded
1 24 oz jar pasta sauce (I like the Classico Four Cheese)
1. Mix cooked ziti, cottage cheese and mozzarella cheese in 9x13 baking dish.
2. Pour pasta sauce over ziti mixture.
3. Bake for 1/2 hour at 350°
I'll Make You Banana Pancakes
Pretend like it's the weekend now...
Ok, it is the weekend. I don't normally anything special for breakfast, but once in a while I feel the urge to whip something up.
I don't have a go-to pancake recipe, but have recently been finding a lot of good things from my new favorite website, Smitten Kitchen (C introduced me to this site). Today's recipe was based off of this one. One thing I will mention was that these were very sweet, so I would definitely omit the sugar, which I didn't. But it was a big hit with the kids and the husband :)
Banana Pancakes
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
2 eggs
1-1/2 to 2 cups milk
2 T melted and cooled butter, plus unmelted butter for cooking
2-3 bananas, thinly sliced
1/2 cup chocolate chips (give or take)
1. Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1-1/2 cups milk, then stir in 2 T of melted cooled butter. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add up to 1/2 cup more milk. Stir in chocolate chips.
2. Place a teaspoon or two of butter on griddle or skillet. When butter foam subsides, ladle batter onto griddle, making pancakes of any size you like. Adjust heat as necessary (I cooked these on fairly low heat). Add sliced bananas and press into cooking pancake. You can add more chocolate chips, if you find it necessary. Flip pancakes after bubbles rise to the surface and bottoms brown, after 2-4 minutes.
3. Cook until second side is lightly browned. Serve, or hold on in an ovenproof dish in a 200-degree oven for up to 15 minutes.
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