Apple Dumplings
It’s apple season so let’s make Apple Dumplings.
INGREDIENTS
2 Cups Water
1 1/4 Cups Sugar
1 Teaspoon Ground Cinnamon
1/2 Cup Butter (Cut Up)
2 Cups Unbleached Flour
1/2 Teaspoon Kosher Salt
2/3 Cup Shortening
1/2 Cup Half & Half
2 Tablespoons Chopped Raisins
2 Tablespoons Chopped Walnuts
1 Tablespoon Honey
3 Tablespoons Sugar
1/2 Teaspoon Ground Cinnamon
6 Green Apples
2 Tablespoons Butter
Preheat your oven to 350° F. You will want to make the sauce first. In a medium size pan combine the water, the 1 1/4 cups sugar and 1 teaspoon ground cinnamon. Bring the mixture to a boil and then reduce the heat. Simmer for 5 minutes. Finally add the 1/2 cup butter, stir, remove from the heat and set aside. Next you will want to make the pastry. In a medium size bowl combine the flour and salt. Cut in the shortening until the pieces are pea size. Do this using either a fork or a pastry blender. Sprinkle 1 tablespoon of the half & half over part of the flour mixture. Gently toss with a fork. You will now push the moistened dough to the side of the bowl. Repeat moistening the dough with another tablespoon of half & half. Repeat until all of the dough is moistened. You may not need to use the entire 1/2 cup of half & half. Form the dough into a ball. On a lightly floured surface, roll the dough to an 18×12 inch rectangle. Cut into six 6 inch squares. In a small bowl combine the raisins, walnuts and honey. In a separate bowl stir together 3 tablespoons of sugar and 1/2 teaspoon of the ground cinnamon and set aside. Core and peel the apples. Place an apple on each pastry square. Fill the apples with the raisin mixture. Sprinkle with the sugar & cinnamon mixture. Dot each with a 1 teaspoon of butter. Moisten the edges of pastry squares with water. Gather the corners around the apples. Pinch to seal. Place the dumpling in a 13x9x2 inch baking pan. Heat the sauce, again, to boiling and then pour over the dumplings. Bake (uncovered) for 1 hour. You will want the apples to be tender and the pastry to be golden. Spoon the sauce over the warm dumplings and serve. Serves 6
Basic Frittata
Just what is a frittata? Well, it is a cross between an omelet and a casserole and is best when it's loaded with lots of delicious ingredients. Make sure to sauté the delicious ingredients first.
INGREDIENTS
8 Lightly Beaten Eggs
1 Tablespoon Fresh Chopped Basil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Black Pepper
3 Tablespoons Olive Oil
1 1/2 Cups Chopped Vegetables of Your Choice
3 Sliced Green Onions
1/2 Cup Chopped Ham
1/2 Cup Shredded Cheddar Cheese
Preheat the broiler. In a medium size bowl combine the eggs, basil, kosher salt and pepper. Set aside. In a large ovenproof sauté pan heat the olive oil over a medium heat. Add the chopped vegetables and the green onions. Cook for 5 minutes until the vegetables are nice and tender. Make sure to stir occasionally. Stir in the chopped ham. Pour the egg mixture over the vegetables mixture. Continue to cook over a medium heat. As the egg mixture sets run a heat-proof spatula around the edge of the skillet. Lift the egg mixture so the uncooked portion flows underneath. Continue to cook and lift the edges until the egg mixture is almost set. Sprinkle with the cheddar cheese. Place the sauté pan under the broiler for 2 minutes. You will want the sauté pan 5 inches from the heat. You will want the cheese melted. Remove from the oven and serve nice and hot. Serves 4
Waffles
Getting the lightest waffles is much easier if you separate the eggs. Mix the yolks into the butter, milk and wet ingredients. Beat the egg whites separately until they are stiff and then gently fold them into the batter just before cooking them on a hot waffle iron.
INGREDIENTS
1 3/4 Cups Unbleached Flour
3 Tablespoons Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Kosher salt
2 Eggs
1 3/4 Cups Milk
1/2 Cup Olive Oil
1 Teaspoon Vanilla Extract
In a medium size bowl combing the flour, sugar, baking powder and kosher salt. Make a well in the center of the flour mixture and then set aside. In a separate medium size bowl combine the milk, oil, vanilla and egg yolks. Add the egg mixture all at once to the flour mixture. Mix just until the batter is moistened. Don’t worry if the batter looks a bit lumpy. Beat the egg whites in a small size bowl until they are stiff. Gently fold them into the batter. Pour the batter onto a preheated and lightly greased waffle iron. Close the lid quickly and do not open until done. When your waffle is done use a fork to lift the waffle off of the grid. Repeat with the remaining batter. Serve warm. Makes about 14 waffles.
Scrambled Eggs
Scrambled eggs are delicious and are also packed with filling protein that will keep you and your children energized all morning. They are loaded with many essential vitamins and minerals. Eggs cook quickly which makes them easy to prepare in a jiffy. If you like creamy eggs then add a little cream or half & half to your egg mixture before cooking. Make certain to thoroughly coat and heat the pan with either butter or olive oil before adding your whisked eggs. This prevents them from sticking. Cook them over a low heat and stir occasionally. You can add all sorts of favorite things to your scrambled eggs if you like.
INGREDIENTS
8 Eggs (2 Per Person)
3 Tablespoons Unsalted Butter
1/8 Teaspoon Kosher Salt
1/8 Teaspoon Freshly Ground Pepper
Crack 8 eggs into a medium size bowl. Add the salt & pepper. Whisk lightly for 2 minutes. In a large sauté pan heat the butter over a low heat. Add the egg mixture and let cook for 5 seconds. Gently scrape and stir the eggs and cook for 5 minutes until done. Keep stirring. Cooking time will vary depending on what type of pan you use and how high your heat is. When done cooking make sure to remove your scramble eggs from the pan immediately. This will prevent them from continuing to cook. No one wants dry eggs. Serve eggs hot and with toast. Serves 4
Blackberry Oatmeal
You’re kids won’t even think they’re eating breakfast because they will think my Blackberry Oatmeal is dessert! If you or your child has dairy allergies then substitute the 1/2 cup milk with soy or almond milk.
INGREDIENTs
1/2 Cup Old-Fashioned Rolled Oats
1/2 Cup Water
1/2 Cup Milk
1/8 Teaspoon Kosher Salt
1/3 Cup Blackberries
Toppings: Blackberries & 1 Tablespoon Honey
In a medium size saucepan combine the oats, water, milk and salt. Cook over a medium heat for 5 minutes. Stir occasionally. You will want the oats to be thick. Stir in the blackberries and cook for 2 more minutes. Pour into a cereal bowl and add the blackberries and honey to the top. Serve hot. Makes 1 serving.
Picnic Perfect Pasta Salad
My Picnic Perfect Pasta Salad has a delicious flavor and is one of my favorite summertime classics. This pasta salad contains no mayonnaise which is why it’s picnic perfect!
INGREDIENTS
8 Ounces Corkscrew Pasta
1 Tablespoon Olive Oil
1 Diced Tomato
1/4 Cup Diced Yellow Bell Pepper
1/4 Cup Diced Cucumber
1/4 Cup Diced Carrots
1/4 Cup Diced Celery
1/4 Cup Diced Green Onions
1/4 Cup Chopped Green Olives
1/4 Cup Chopped Cilantro
1/4 Cup Chopped Sopressata
1/4 Cup Diced Cheddar Cheese
1/8 Cup Diced Pepperoncini Peppers
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Red Pepper Flakes
1/2 Cup Basic Herbed Salad Dressing
Cook the pasta according to the package directions. Drain the pasta and add 1 tablespoon to the drained pasta. Do NOT rinse the pasta. Place the pasta in a large bowl. Combine the tomato, yellow bell pepper, cucumber, carrots, celery, green onions, green olives, sopressata, cheddar cheese, pepperoncini peppers, kosher salt, pepper, red pepper flakes and basic herbed salad dressing. Mix well, and refrigerate for at least 3 hours. Serves 6
Twice Baked Potatoes
Talk about a guilty pleasure! Talk about the best of both worlds! I love baked potatoes and I love mashed potatoes. As a matter of fact, I don’t think that I have met a potato that I didn’t like. Twice Baked Potatoes takes some effort, but isn’t complicated. The payoff, however, is huge.
INGREDIENTS
4 Medium Baking Potatoes
1/2 Cup Sour Cream
1/4 Cup Half & Half
1/2 Cup Unsalted Butter
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Teaspoon Garlic Powder
1 Tablespoon Chives
1 Cup Shredded Sharp Cheddar Cheese
Preheat your oven to 400° F. Scrub the potatoes and pat dry. Pierce the potatoes with a fork. Place in the oven and bake on the center rack for 40 minutes. Remove from the oven let stand for 10 minutes. Hold each potato with an oven mitt or dish towel and cut a lengthwise slice off the top. The potatoes will look like little canoes. Carefully scoop out the insides and place into a bowl. Make sure that you don’t scoop all of the insides out so the potatoes hold their shape. Mash the potato pulp with an electric mixer on a low speed. Add the butter, half & half, sour cream, salt, pepper, garlic powder and chives. Beat for 2 minutes. Stir in 1/2 cup of the cheddar cheese. Spoon the mashed potato mixture back into the potato shells. Place onto a parchment paper covered baking sheet. Sprinkle the remaining cheddar cheese over the tops of the potatoes. Bake for 20 to 25 minutes. Remove from the oven and let stand for 5 minutes. Transfer to a serving platter and serve hot. Serves 4
Fresh Blueberry & Mango Cake
I am going on a Labor Day picnic this weekend and made my Fresh Blueberry & Mango cake to take along. It is delicious and easy to cut into pieces to pack into the picnic basket.
INGREDIENTS
1 Pint Fresh Organic Blueberries
1 Small Diced Mango
1/2 Cup Softened Butter
2 Cups Sugar
4 Large Eggs
1 Cup Milk
3 Cups Unbleached Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Kosher Salt
2 Teaspoons Vanilla Extract
Preheat your oven to 350° F. Wash and dry the blueberries. In a large size bowl cream together the butter, sugar and the eggs. Stir in the milk. In a medium size bowl combine the flour, baking powder and the salt. Slowly add the flour mixture into the egg mixture. Stir and then add the vanilla. Mix well. Fold in the blueberries and mango. Prepare a bundt pan or any pan you wish to use which will hold the batter. Bake for 1 hour until done. Remove from the oven and cool the cake while still in the pan for 25 minutes on a cooling rack. Remove from the pan onto a cake plate. Sprinkle with powdered sugar or frost if you wish. Serves 8
Sweet Potato & Apple Gratin
Fall is around the corner and my Sweet Potato & Apple Gratin is the perfect fall dish. It’s easy to make and a real crowd pleaser.
INGREDIENTS
3 Cups Thinly Sliced Granny Smith Apples
1 Teaspoon Fresh Lemon Juice
1/4 Cup Maple Syrup
1/2 Teaspoon Kosher Salt
2 Tablespoons Olive Oil
1 Tablespoon Melted Butter
1/4 Teaspoon Freshly Ground Pepper
2 Slices White Bread
1/4 Teaspoon Ground Nutmeg
2 Pounds Peeled and Chopped Sweet Potatoes
Preheat your oven to 400° F. In a large size bowl combine the apples and lemon juice. Add the sweet potatoes, maple syrup, butter, salt and pepper. Grease a 13×9 baking dish. Pour the mixture into the prepared baking dish. Bake for 25 minutes and then stir the mixture. Bake for another 20 minutes after stirring. Put the bread in a blender or food processor and pulse until you have coarse bread crumbs. In a small size bowl combine the bread crumbs, olive oil and nutmeg. Sprinkle the bread crumb mixture over the potato mixture. Bake for another 30 minutes until golden brown. Remove from the oven and let sit for 10 minutes before serving. Serves 8
Basic Pound Cake
The simplest of cakes is the most delicious and it goes well with everything. You can flavor your pound cake any way you like or just serve it with berries or ice cream. This truly is an easy cake to make. Make sure that your eggs are room temperature and that you beat the butter and sugar long enough so that the batter is fluffy. Once you’ve added the flour be sure not to overmix the cake. You don’t want your pound cake to be tough.
INGREDIENTS
2 Cups Unbleached Flour
1/2 Teaspoon Kosher Salt
1 1/4 Cups Sugar
1/2 Pound Softened Butter
5 Large Eggs
2 Tablespoons Vanilla Extract
Juice of 1 Lemon
1/2 Cup Half & Half
Preheat your oven to 325° F. Grease and flour a loaf pan. If you don’t have a loaf pan then use a bundt pan. In a medium size bowl combine the flour and salt. Set aside. In a large size bowl beat the butter and sugar together for 5 minutes. I use an electric mixer on low for this. Add the eggs one at a time. After the third egg add 2 tablespoons of the flour mixture. Beat for 10 seconds. Add the vanilla and lemon juice. Put down your electric mixer and mix in the flour by hand. Add the flour in thirds. Alternate with the half & half. Make sure not to overmix. Pour the batter evenly in the pan and tap it on the counter to get out air bubbles. Bake for 1 hour on the middle rack. After 50 minutes check to see if the cake is done. The top will spring back when you touch it. Remove from the oven and cool in the pan for 20 minutes. Turn the cake out onto a rack and when thoroughly cool wrap in foil and store in a tightly sealed container. Wait 24 hours before slicing it. The good news is that pound cakes will keep in the freezer for months so this is a great “make ahead” recipe. Serves 16
