Harvest Bread

This bread has everything that reminds me of autumn: pumpkin, spice, and apples.  It made my house smell soooo good and it tasted just as good.

Harvest Bread

2 Cups flour
1/2 Cup packed light brown sugar
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp ground cloves
1 1/2 cups sugar
3/4 cup butter, softened
2 eggs
15 oz can pumpkin
1 tsp vanilla extract
3 apples pealed, sliced and diced (or shredded)
1/2 cup raisins (optional)
1/2 cup walnuts (optional)

Topping
2 tsp white sugar
2 tsp light brown sugar
1 tsp ground cinnamon

Preheat oven to 350.  Grease 3 small loaf pans.

Combine flour, brown sugar, salt, baking soda, baking powder and spices in a bowl.

In another bowl, cream sugar and butter.  Beat in eggs, pumpkin and vanilla.  Add the flour mixture, stirring until just moistened.  Stir in apples, raisins and walnuts. (I didn't add the walnuts in mine)  Spoon the batter into the prepared pans.

Bake the loaves for 45-50 min. or until a toothpick inserted in the middle comes out clean.

Meanwhile, place all the topping ingredients in a small bowl and stir to blend.  Set aside.

When the bread comes out of the oven, sprinkle with the topping.

Let stand for 15 minutes, then remove from the pans and let cool on a wire rack.  Makes 12 servings

*This will also make 24 muffins.  Bake for 20-25 minutes.

Buttermilk Syrup

1 1/2 cups sugar
3/4 cups buttermilk (or 3/4 cups milk + 1 Tbsp of lemon juice, mix and let sit for 5 min. before adding to recipe)
1/2 cup butter
2 Tbsp corn syrup
1 tsp baking soda
2 tsp vanilla

Combine all but vanilla in a large sauce pan.  Bring to boil over medium low heat.  Don't boil hard or it will go brown.  Simmer for 7 minutes.  Remove from heat.  Stir in vanilla.  Serve over pancakes or waffles or even over ice cream!  Stores in the fridge for a couple weeks.

Carrot Cake Roll

Cake Roll Ingredients

3/4 cup all-purpose flour

1/2 tsp baking powder
1/4 tsp salt
4 large eggs, at room temperature
Egg White from one additional egg, room temperature
2/3 cup granulated sugar
2 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/4  tsp ground nutmeg
1 2/3 cups finely shredded carrots
Powdered sugar, for dusting

Cream Cheese Frosting Ingredients

6 oz cream cheese, not softened
6 Tbsp butter, softened
2 1/2 cup powdered sugar
1/2 tsp vanilla extract
Green, yellow and red liquid food colors
1/2 cup finely chopped walnuts (optional)

Directions

Cake
Heat oven to 350.  Coat bottom and sides of a small cookie sheet (15 1/2 x 10 1/2 x 1 inch) with nonstick spray.  Line bottom with wax paper, spray paper.

Beat eggs, egg white, granulated sugar, vanilla and spices in a large bowl with mixer on high speed 8 to 10 min until think and tripled in volume.  Fold in Carrots.

In a separate small bowl stir flower, baking powder, and salt until combined.  Holding strainer over the large bowl containing the egg mixture, shake or sift flower mixture over egg mixture.  With a rubber spatula, fold into eggs until just blended.  Spread into prepared pan

Bake 15 minutes, or until a wooded pick inserted in the center comes out clean.  Cool in pan on a wire rack 5 min, or until pan is just cool enough to handle.

Using a clean kitchen towel, spread towel on counter top and dust powdered sugar evenly over it, cover area the size of the cake.  Invert cake on towel, remove pan; carefully peel off paper.  Dust cake with powdered sugar.  Starting at a narrow end, roll up cake and towel.  Place on wire rack; cool completely.

Frosting
Beat Cream cheese and butter in large bowl with mixer on medium speed until blended and smooth.  On low speed beat in powdered sugar and vanilla until blended; increase speed to medium and beat one minute.  Remove 3 Tbsp to a cup; cover and refrigerate remaining frosting until firm.

For carrot decoration use the 3 Tbsp of reserved frosting.  Split into 2 bowls, add a drop of green to one and a drop of red plus a drop of yellow to the other.  Scrape each color into Ziploc bags.  Seal and refrigerate until ready to use.

To assemble
Carefully unroll log.  Spread evenly with 1 1/3 cups frosting.  Roll up from same end as before, using a towel as an aid.  Carefully transfer cake to platter, coat with remaining frosting. and sprinkle with nuts.  Refrigerate 20 min before piping carrots onto nuts.  Snip off corner of each Ziploc bag of colored frosting and pipe carrots and carrot tops randomly on cake.  Refrigerate until serving.  Planning tip: can be made up to 2 days ahead.  Refrigerate loosely covered.

*Notes:  I did not use the nuts because I was making it for someone who has allergies to them.  I used up all the frosting inside my roll before I realized I was supposed to reserve some for the top and had to make additional frosting for the top, which makes my roll thicker in picture.  Also, I made this one day in advance,  allowing the flavors and texture to have time to combine

Beer Butt Chicken

Ingredients:

Olive Oil

Whole Chicken

Kosher Salt

Fresh Pepper

Can of Beer

Directions:

Preheat oven to 375. Place a half full beer can on a cooking sheet covered with foil. Set chicken on can, inserting can into the cavity of the chicken. The chicken should be standing on its legs supported by the beer can inserted into the cavity, hence the name beer butt chicken. Lightly Oil, using enough to make the entire surface of the meat glisten but not so much that you leave a puddle.

Season the chicken well. Kosher Salt and Pepper is all you need but I also added a red Goya spice packet just for fun.

Place baking sheet with beer and chicken in the pre-heated oven. The chicken is done when internal temperature reaches 180 degrees. For a 4-5 pound bird expect 1 hour to 1 1/2 hours. Use a thermometer to be sure you don't under cook, or even worse overcook!

Once the chicken is done, let it rest 10-15 min. to allow the juices to settle in the meat. Remove the chicken from the beer can using oven mitts and tongs. (Careful - this is very hot! Two sets of hands are the best)

The chicken will be very juicy and flavorful, and so tender it is almost falling off the bones.

Beer Batter Salmon

This beer batter recipe is simple and AMAZING.  It is so light and crispy.  Perfectly paired with fresh Salmon. 

3/4 cup beer
3/4 cup flour
1 Tbsp. salt
2 Tbsp. oil
2 eggs, separated

To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 - the longer the better, to a point. Just before using batter, stir it well again. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter. Cut Salmon into about 2 inch. squares and fry in oil at 375 F for 2 1/2 min.  Makes up to 2 lbs Salmon.

New York Rye Bread

New York Rye Bread is a light, soft rye bread, typically shaped into oblong or round loaves. It complements any meal or makes delicious deli meat sandwiches.

Recipe Source: Kitchen Aid Best Loved Recipes Cookbook

Ingredients:

2 cups warm water

1/3 cup packed brown sugar

1 Tbsp salt

2 Tbsp vegetable oil

1 pkg (2 1/4 tsp active dry yeast)

2 1/2 cups bread flour

2 cups rye flour

1 cup whole wheat flour

Pam spray

Cornmeal

*Note:  I found Rye flour in the health food section at my grocery store, not in the baking section where I thought it would be.* 

Directions:

Stir together warm water, sugar, salt, oil, yeast in bowl of mixer until yeast is dissolved. Add 2 cups bread flour. Turn mixer to low and mix about 2 min. Gradually mix or stir in rye and wheat flours, 1/2 cup at a time, and add enough remaining bread flour until dough begins to form a ball. Knead 7 to 10 min. or until dough is smooth and elastic.

Spray Pam in a large bowl and place dough in bowl. Spray pam to grease top of dough. Cover and let rise in warm place 1 1/2 to 2 hours or until doubled in bulk.

Grease 1 large cookie sheet and sprinkle with cornmeal. Punch dough down. Divide in half. Shape each half into a football shaped loaf, about 10 inches long. Place loaves on cookie sheet.

Cover and let rise in warm place 45 to 60 min. or until almost doubled in bulk. Heat oven to 375 F. Carefully cut 3 (1/4 inch deep) slashes on top of loaf with a sharp serrated knife.

Bake 25-30 min. or until loves sound hollow when tapped. Remove from cookie sheets to wire rack.

While Bread is warm, brush tops with melted butter. Let cool.

Peanut Butter Meltaways

In case you aren't in the mood for Brownies yet...

Source: Bettycrocker.com

Ingredients:

Brownie:

1 pkg brownie mix

1/4 c water

1/2 vegetable oil

2 eggs

Peanut Butter Topping:

3 c powdered sugar

1/2 c creamy peanut butter

1 tsp vanilla

about 4 tbsp milk

Chocolate Glazing:

1/2 c semisweet chocolate chips

1 tbsp shortening

Directions:

Heat oven to 350º. Line rectangular pan, 13x9x2", with aluminum foil, leaving 1-inch of foil at opposite sides; grease foil on bottom only.

Stir brownie mix, pouch of Hershey's Syrup, water, oil and eggs in medium bowl about 50 strokes or until well blended. (Mixture may be lumpy.) Spread in pan.

Bake 27 to 29 minutes or until toothpick inserted 2" from sides of pan comes out clean or almost clean. Cool.

Beat powdered sugar, peanut butter, vanilla and 1 tbsp of the milk in medium bowl with electric mixer on low speed until well mixed. Beat in remaining milk, 1 tbsp at a time, until spreading consistency; spread over brownies. Refrigerate about 15 minutes or until topping is firm.

Melt chocolate chips and shortening over low heat, stirring constantly. Drizzle evenly over topping. Refrigerate about 10 minutes or until chocolate is firm. Lift out foil and brownies. Cut into 1 1/2-inch squares. Refrigerate any remaining squares.

Brownies with Praline Topping

In my opinion everything should have a praline topping. I know the picture of this doesn't do it justice. My 5 year old looked at this picture and said "gross!" But the only reason why she said that is because she never got to try it! I made it when the kids went to bed and I am ashamed to say that my husband and I ate the WHOLE THING that night. They never had a chance.

Brownies:

1 pkg brownie mix

2 eggs

1/3 cup water

1/3 cup oil

Topping:

3/4 cup brown sugar, packed

3/4 cup chopped pecans

1/4 cup butter or margarine, melted

2 Tbsp milk

1/2 tsp vanilla

Preheat oven to 350. Grease a 9 inch square pan.

For brownies: Combine brownie mix, eggs, water and oil in a large bowl. Stir with a wooden spoon until well blended, about 5o strokes. Spread in pan. Bake for 35-40 min. Remove from oven, spread with topping.

For Topping: Combine brown sugar, pecans, melted butter, milk and vanilla in a small bowl. Stir with a spoon until well blended. Spread over hot brownies and return to oven (they will fall through brownies slightly since brownies are not set). Bake 15 more minutes or until topping is set.

Baked Rice Pudding

Ingredients:

2 cups cooked rice

1/2 cup raisins

1/3 cup melted butter

2 cups milk

3 eggs, beaten

1 cup sugar

1 tsp. vanilla

1/2 tsp salt

Cinnamon

Directions:

Combine raisins, butter and rice. In separate bowl, combine milk, eggs, sugar, vanilla and salt. Stir into rice mixture. Pour into buttered baking dish. Sprinkle with cinnamon. Bake at 350 for 20-30 min until set.

Mushroom Risotto

This recipe is adapted from my Kitchen Aid Cookbook. Even if you don't like mushrooms, it will still be good if you omit the mushrooms. (I can't imaging why ANYONE wouldn't want mushrooms, but just throwing it out there...)

Ingredients:

2 Tbsp olive oil, divided
2 Tbsp butter
1 onion, minced
2 cups mushrooms, chopped into 1/2 inch pieces (use a variety of mushrooms, portabello, white, shiitake, which ever ones are available in your local store)
1/2 tsp salt
1 cup risotto (Risotto is an Italian rice, I made it twice, once with Risotto and once with white rice and both were good)
2 1/2 cups chicken or vegetable broth
1/4 cup grated Parmesan cheese
1/2 cup cream
salt and pepper to taste
Opional: Cut Fresh Parsley

Directions:

Saute onion and mushroom in 1 Tbsp oil and 2 Tbsp butter in saucepan. Remove from pan and set aside.

Add remaining olive oil to saucepan and add rice. Toss rice to completely coat with butter/oil mixture and cook for 1 to 2 minutes or until the edges of rice become translucent. Add broth and cover. Reduce heat to medium-low and simmer for 15 min. Rice should be soft. Add mushrooms and onion. Add Parmesan cheese and cream, mixing well until cheese is melted and absorbed. Toss in a few tablespoons of fresh parsley if desired. Add salt and pepper to taste.

Rosemary Roasted Cashews

Ingredients:
1 1/4 pounds cashew nuts
2 tablespoons coarsely chopped FRESH rosemary leaves (dried just wont work on this one!)
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter

Directions
Preheat the oven to 375 degrees F.
Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

Mango Veggie Salsa

I have been a search for a mango salsa recipe that I really like and finally found it! My brother cut all the veggies and mango and I think he was a little worried since he had never heard of a fruit in a salsa. I also wasn't sure about how the beans would go, but it really complements the sweet mango. It turned out a hit!


Ingredients:

1/2 cup olive oil
3 garlic cloves, finely minced
1/4 cup lime juice
1 tsp salt
1 tsp ground pepper
2 mangoes, peeled and diced
1 red bell pepper
1/2 bunch of green onion, sliced
1/2 cup finely chopped fresh cilantro
1 can of black beans, rinsed and drained


Directions:

Whisk olive oil, garlic, lime juice, salt and pepper together in large bowl. Add remaining ingredients and toss everything together.

Serve with chips, with your favorite barbecue meat or chicken, on burritos, in a salad... etc., etc.


(served with spicy baked snapper)

Mock Sushi Sandwiches

I made these for my kids and it was a hit! They love sandwiches but I get tired of the same old every day. These are healthy and so tasty, a perfect way to change it up.

Ingredients:

Tomato and Basil sandwich wraps

Cream Cheese (I used whipped cream cheese spread)

Green Leaf lettuce

Your favorite sandwich meat - thin cut

Thinly sliced Tomato and/or any other favorite sandwich toppings

(pepperchinis, avocado, bacon bits, etc.)

Directions:

Spread thin layer Cream Cheese over wrap. It doesn't take much, maybe a tablespoon.

Add toppings and lettuce across the 1/2 of the wrap, stopping about 1 1/2 inches from top.

Add sandwich meat across entire wrap, stopping at about 2 inches from the top. (I used turkey on one half and roast beef on the other)

Tightly roll all ingredients together and slice about 2 inches thick.

Serve and Enjoy!

Fruit Trifle Salad

6 oranges, peeled and sliced
3 bananas, sliced
3 cups blueberries
2 cups seedless grapes
3 cups strawberries, halved
4 oz pkg instant vanilla pudding
1 3/4 cup milk
3/4 cup sour cream
1 tsp orange zest

Layer fruits in trifle bowl or tall glass bowl. Combine pudding, milk, sour cream. Spread pudding mixture over top layer and sprinkle orange zest over top.

(other fruits may be substituted for fruits listed except melons. We used kiwi instead of blueberries. I love the display of colors in this salad!)

Cranberry Pecan Salad

I found this in a magazine recently and made it for Thanksgiving dinner but doesn't it sound Christmas-y? It was yummy and a nice change from our traditional salads.

Salad
2 radicchio bunches, torn
1 red leaf lettuce bunch, torn
1 endive bunch, torn
3 pears, thinly sliced
1/2 cup sweetened, dried cranberries
1/4 cup chopped pecans, toasted (I think I will try not toasting next time)
1/4 cup Gorgonzola cheese (we couldn't find any in Burley, ID so we used crumbled Feta cheese)

Dressing
1/3 cup pear juice (we used juice from canned pears)
1/4 cup oil
2 T vinegar
2 T lemon juice
1 tsp red onion, minced
1/2 tsp salt
1/2 tsp pepper

Raisen Cream Pie

This is a family favorite. Mmmm... Rich and creamy, I promise you wont be disappointed! Try it!

Directions:

1 Cup Raisins

1 1/2 Cup water

Rinse and drain raisins; boil slowly in water 10 min.

3/4 c. sugar

1/4 tsp. salt

3 Tbsp. cornstarch

Blend; stir into boiling raisins; cook and stir until clear and thick. Remove from heat.

1 tsp vanilla

1 Tbsp butter

1 cup heavy whipping cream

Stir in; turn into prepared pie crust and cover with top pastry. Bake at 400 degrees for 30 minutes. Cool. Cut and serve with Whipped Cream.

Sweet Potato (Yam) Casserole

Filling:
4 Beauregard Sweet Potatoes
2 tsp. vanilla
1/2 cup butter
3/4 cup sugar
1 tsp salt.
2 eggs

Topping:
2 cups chopped pecans
1 cup brown sugar
3/4 cup butter
1/2 cup flour


Cooking instructions:

Peal sweet potatoes, steam or bake until soft. Mash potatoes and mix in remaining filling ingredients. Place in casserole dish.

Meaure topping ingredients in Ziploc bag (butter must be melted). Shake well to combine.
Add to casserole top and bake at 400 for 20 minutes.

Chicken Enchilada Pasta

I made this for dinner tonight and my family LOVED it. My picky 5 year old daughter even asked for seconds!


*Plan Ahead: the recipe calls for cooked chicken so use leftovers or plan enough time to cook the chicken beforehand.

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
1 (19-oz) can green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can sliced black olives
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
12-16 oz. penne pasta (Depending on how "saucy" you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips. Serves 6-8.


Recipe Source: My Kitchen Cafe (http://www.mykitchencafe.blogspot.com/)

Gooey Cinnamon Rolls

This recipe is different from the traditional cinnamon rolls because after it is rolled and cut, you put the roll in muffin tins, with the glaze on the bottom. When it is cooked, you invert the muffin tins and glazing covers the cinnamon roll.

Sweet Rolls

• 2 cups milk


• 3 Tbsp sugar


• 1/2 stick butter


• 1 tsp salt1 pkg yeast (scant 1 Tbsp)


• 1/3 cup lukewarm water


• 2 eggs, beaten


• 5 cups all-purpose flour


• Sugar and Cinnamon as desired

Sweet Roll Butter

• 8 oz brown sugar (1 cup)


• 4 oz butter, softened (1 cube)


• 2 oz corn syrup (about 1/4 cup)


• 3/4 oz honey (heaping spoonful)


• 2 cups chopped pecans

*note- sweet roll butter is not for rolling into the dough, but rather cooking under the dough*
In a large bowl, combine milk, sugar, butter, and salt and stir; let cool. Soften yeast in lukewarm water and add to milk mixture. Beat in eggs and add flour gradually. Turn out on a lightly floured surface and knead until smooth and not sticky. Place dough in buttered bowl, brush with melted butter and cover with a towel. Let rise in a warm place 2 hours or until doubled in bulk. (We did overnight in the fridge)

While the dough is rising, prepare the sweet roll butter by combining all the ingredients in a bowl.

Punch dough and roll out with a rolling pin into a long narrow strip about 3-4 inches wide. Sprinkle top of dough with a mixture of sugar and cinnamon. Roll up tightly as you would a jelly roll and cut into slices about 1 1/2 inches thick. Place a sliced roll into a greased muffin tin that has been filled with 1 Tbsp of Sweet Roll Butter and pecans. Let rolls rise until almost double in size.

Preheat oven to 350. Bake rolls for 20-25 minutes. Remove from oven and let sit for 5 minutes. Carefully invert onto a tray large enough to hold all the rolls.

Yield: 1 1/2 to 2 dozen rolls

Pumpkin Roll

Cake:
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup chopped walnuts (optional)

Filling:
1 pkg. (8 oz) cream cheese, softened
1 cup sifted powdered sugar
6 Tbsp butter softened
1 tsp vanilla extract

Directions For Cake:
Preheat oven to 375F. Grease 15x10 in cookie sheet; line with wax paper. Grease and flour paper. Sprinkle a clean thin cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

Bake for 13-15 min. or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Directions For Filling:
Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least an hour. Sprinkle with chopped walnuts before serving, if desired.