Recipes

Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, June 21, 2015

Olivia's Buttermilk Pie

Food Network Recipe Link

Ingredients
1 1/2 cups sugar
1 cup buttermilk
1/2 cup biscuit mix (recommended: Bisquick)
1/3 cup (5 1/3 tablespoons) butter, melted
1 teaspoon pure vanilla extract
3 eggs

Directions

Preheat oven to 350 degrees F. Grease a 9-inch pie pan.

Put all ingredients in a bowl and blend for 1 minute with a handheld electric mixer. Pour mixture into prepared pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.




Recipe courtesy of Paula Deen

Wednesday, June 10, 2015

Blueberry Buckle Coffee Cake




Betty Crocker Recipe Blueberry Buckle
Ingredients

Crumb Topping
1/2 cup granulated sugar 
1/3 cup Gold Medal™ all-purpose flour 
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, softened

Coffee Cake
2 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh or Cascadian Farm® frozen organic blueberries (thawed and drained)

Vanilla Glaze
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 to 1 1/2 teaspoons hot water

Directions

Directions
Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.


In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.

Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.


In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.


Tuesday, June 9, 2015

Mushroom Risotto with Peas



This is my first try at making Risotto, and I must say it turned out pretty darn good.  The "Old Goat" gave this two thumbs up.

In my search for recipes the one that appealed to me the most was by Giada De Laurentiis which is shown below.  I did not have all the suggested ingredients, so I improvised some.

The directions that Giada has provided are perfect so I will not duplicate.  Just remember this version has less ingredients.

6 tablespoons salted butter
1 medium onion diced
8 oz. button mushrooms sliced
2-3 cloves garlic smashed and chopped
1-1/4 cup long grain brown rice (Arroz De Grano Largo)

Combine
2 cans 14.5 oz Beef Broth low sodium (Swanson)
3-4 cups of warm/hot water

3/4 cup frozen green peas
3/4 cup grated Parmesan


Recipe courtesy of Giada De Laurentiis
Ingredients
8 cups canned low-salt chicken broth
1/2 -ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional
Directions
Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

Recipe courtesy of Giada De Laurentiis
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/mushroom-risotto-with-peas-recipe.html?oc=linkback

Friday, June 5, 2015

Hoagie Rolls


The Old Goat is currently into making sub sandwiches...regular loaf bread will not handle all the extra "stuff" he likes to add to his "master piece".  This is my first attempt to make a Hoagie shaped roll.  I did use one cup of whole wheat flour.  I changed the recipe to 3 cups regular unbleached flour and 1 cup of whole wheat.

Hoagie Rolls Fleischmann's

Make your own hoagie rolls and create all kinds of delectable sandwiches.

Yield
8 rolls

Prep Time
30 minutes
Rise Time
2 hours

Bake Time
13 to 16 minutes

Ingredients
Rolls

2 envelopes Fleischmann's® Active Dry Yeast
1/2 cup warm water (100° to 110°F)
1 teaspoon sugar
3-1/2 to 4 cups all-purpose flour
2 teaspoons salt
3/4 cup milk
1/4 cup Mazola® Corn Oil
1/4 cup honey
1 egg

Egg Wash
1 egg white
2 teaspoons Spice Islands® Sesame Seeds

Directions
Combine yeast, 1/2 cup water and sugar in small bowl for about 5 minutes until foamy. Combine 2 cups flour and salt in a large mixer bowl. Heat milk, oil and honey until warm (100° to 110°F). Add to flour with yeast mixture and egg; beat for 2 minutes at medium speed. Continue adding flour, 1 cup at a time until soft dough forms.

Knead on a lightly floured surface until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft -free place about 1 hour, until doubled.



Punch dough down and divide into 8 balls. Lightly roll or pat each ball into an 8 x 3-inch rectangle. Place on greased baking sheets. Cover and let rise 1 hour until rolls are doubled. Brush rolls with beaten egg white, slash if desired and sprinkle with sesame seeds.


Bake in preheated 375°F oven for 13 to 16 minutes. Cool, slice and fill with your favorite sandwich toppings.




Sunday, May 31, 2015

Julienne Cucumber Salad

I just couldn't help myself...a new kitchen tool... had to experiment.  This is the old fashioned Cucumber Salad Recipe, only change is how the Cucumber is sliced.  When I make it again, I think I will leave the skin on to add a little color. Of course you could add some fresh basil or fresh dill to add color.  I have neither one right now..so...here's the plain Jane version.  Also, there are NO seeds in this version.


1/2 cup Apple Cider Vinegar
1/4 cup Water
1/4 cup Salad Oil
1 tablespoon Sugar
Salt and Pepper to taste
1/4 cup finely chopped onion (purple would be perfect)
1 tablespoon of chopped basil
or 1+ teaspoon of fresh dill.
1 medium to large Cucumber Julienne (do not include the seeds)
Mix and put into the refrigerator for several hours for the flavors to blend


Saturday, May 30, 2015

Garlic Zoodle Noodle



First off, I am not a gadget person, but this one I couldn't resist. I purchased a Veggetti .  The little thing really works!  I also purchased a julienne vegetable tool.  I tested both with first a carrot, then a zucchini.  Carrots are much nicer done with the Julienne tool.  Zucchini turned out beautiful using the Veggetti




So now I had to make something with all these "noodles".  Simple was the answer..


Melt 2 tablespoons butter in stir fry pan.
Add thinly sliced onion and Julienne carrots.  Saute carrots and onion start to soften.  Next add a large smashed and diced garlic clove.  Saute until you can smell the garlic releasing it's flavors.  Finally add the "zoodles" and saute to desired texture.  I seasoned with salt and Mrs. Dash for additional flavor.



Tuesday, May 19, 2015

Cheez It Tenders

Just a Taste Cheez It Tenders






I have been looking at this recipe for months and months!  Every time I went the cabinet to get the Cheez It's the box was gone or almost empty!  Finally I found a box with enough in it to try this out!

This is a fast and VERY tasty change to the normal tenders..and not fried.  Add a little Spicy Ranch Dressing for dipping and we're in heaven.

The only thing I did differently than Kelly's recipe is add 2 teaspoons each of onion and garlic powder to the flour.  Do not add salt as the Cheez It's have plenty.

Baked Cheddar Dijon Chicken Tenders

Yield: 4 servings
Prep Time: 15 min
Cook Time: 15 min
Ingredients:

2 Tablespoons olive oil
2 cups cheddar crackers, such as Cheez-Its or Cheese Nips
1/4 teaspoon paprika
1 1/4 pounds uncooked chicken tenders
3 large eggs
2 teaspoons Dijon mustard
1 cup all-purpose flour
Directions:
Preheat the oven to 475°F with the rack in the lower third of the oven. Line a baking sheet with foil and brush it with the olive oil.

Pulse the cheddar crackers in a food processor until finely ground, or alternately, place the crackers in a plastic bag, seal it and use a rolling pin to crush the crackers. Transfer the crackers to a wide, shallow bowl and stir in the paprika.

In a separate wide, shallow bowl, whisk together the eggs with the Dijon mustard. Place the flour in a third wide, shallow bowl.

Bread each tender by coating it in the flour, shaking off any excess, and then dipping it in the eggs. Transfer the tender from the eggs to the crackers, pressing the crumbs into the chicken to ensure an even coating, and then placing the tender on the prepared baking sheet. Repeat the breading process with the remaining tenders, arranging them in a single layer about 2 inches apart.

Bake the tenders, turning them over once, until they're golden brown, about 15 minutes total.

Recipe by Kelly Senyei of Just a Taste.