Fall

Butterscotch Oatmeal Blondies

October 18, 2012

Butterscotch Oatmeal Blondies

I have always been in love with butterscotch.  These Butterscotch Oatmeal Blondies are super easy to make and won’t last long in your household. 

INGREDIENTS

1 1/4 Cups Unbleached Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Ground Cinnamon

1/2 Teaspoon Kosher Salt

1 Cup Softened Butter

3/4 Cup Sugar

3/4 Cup Brown Sugar

3 Large Eggs

2 Teaspoons Vanilla Extract

3 Cups Old-Fashioned Oats

1 2/3 Cups Butterscotch Chips

Preheat your oven to 350° F.  In a medium size bowl combine the flour, baking soda, salt and cinnamon.  Set aside.  In a large size bowl beat the eggs for 1 minute.  Add the softened butter, the sugars and the vanilla.  Beat for another minute.  Slowly add the flour mixture and beat for 30 seconds.  Add the oats and butterscotch chips and mix until just combined.  Line a 13 x 9 oblong pan with parchment paper or prepare the pan by greasing it.  I like using parchment paper though.  Pour the batter into the pan and bake for 45 minutes or until done.  Remove from the oven and let cool completely before cutting into squares.  Makes about 2 dozen bars. 

Butternut Squash Soup

October 15, 2012

Butternut Squash Soup

This soup is the PERFECT fall soup.  Enough said!

INGREDIENTS

1 Cup Chopped Onions

3 Tablespoons Olive Oil

1 Tablespoon Curry Powder

4 Cups Low Sodium Chicken Broth or Vegetable Broth

2 Pounds Peeled, Seeded & Cubed Butternut Squash

1 Teaspoon Kosher Salt

1 Cup Half & Half

In a large size stockpot over a medium high heat, sauté the chopped onions in the olive oil for 2 minutes or just until they are soft.  Stir in the curry powder and cook for 1 minute.  Add the chicken broth (or vegetable broth), butternut squash and the kosher salt.  Bring to a boil and then reduce the heat.  Simmer for 20 minutes.  Ladle in the squash and the liquid into either a food processor or a blender.  Pulse until the mixture is a nice puree.  Return the pureed squash mixture to the stockpot and cook over a medium heat for 5 minutes.  Add the half and half and cook for another 5 minutes.  Serve warm.  Serves 8

Cream of Mushroom Soup

October 14, 2012

Cream of Mushroom Soup

Don’t buy the condensed cream of mushroom soups because it’s not difficult to make your own and it tastes so much better.  After making it homemade you’ll never want to go back to the canned stuff.  Sorry Campbells!

INGREDIENTS

7 Tablespoons Butter – Divided

1 Pound Sliced Fresh Button Mushrooms

1 Chopped Onion

1 1/2 Teaspoons Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

3 Tablespoons Unbleached Flour

1 Cup Low Sodium Chicken Broth or Vegetable Broth

2 Cups Half & Half or Whole Milk

1 1/2 Cups Sour Cream

Chopped Fresh Parsley For Garnish

Take the sour cream out of the fridge and let sit until it gets to room temperature. In a heavy large stockpot melt 3 tablespoons of the butter over a medium high heat.  Add the onions, mushrooms, salt and pepper.  Cook for 15 minutes.  Stir often.  Transfer to a bowl and set aside.  Reduce the heat to medium and melt the remaining 4 tablespoons of butter.  Add the flour and cook for 3 minutes.  Stir frequently.  Slowly pour in the chicken (or vegetable) broth and continue to stir.  Slowly pour in the half & half (or whole milk) and continue to stir.  Stir constantly and cook for 10 minutes.  Reduce the heat to medium low and stir in the mushroom mixture.  Cook for 15 minutes.  Stir frequently.  Remove from the heat and stir in the sour cream.  Serve hot and garnished with parsley.  Serves 4

Banana Pumpkin Pie Cupcakes

October 13, 2012

Banana Pumpkin Pie Cupcakes

If you want a cupcake that will please a crowd then look no further.  These cupcakes are great as a snack or for dessert. 

INGREDIENTS

1/2 Cup Softened Butter

1 Cup Sugar

2 Eggs

3 Medium Mashed Ripe Bananas

1/4 Cup Buttermilk or Sour Milk

3 Teaspoons Vanilla Extract

2 Teaspoons Pumpkin Pie Spice

2 Cups Cake Flour

1 1/2 Teaspoons Baking Powder

1/4 Teaspoon Baking Soda

1/8 Teaspoon Kosher Salt

Frosting:

2 Cup Confectioners’ Sugar

1/2 Cup Softened Butter

2 Teaspoons Vanilla Extract

3 Tablespoons Milk

Preheat your oven to 350° F.  In a large size bowl, cream the butter and sugar until light and fluffy.  Add the eggs one at a time.  Beat well after each egg is added.  Add the mashed bananas, buttermilk, vanilla and pumpkin pie spice.  Beat well.  In a medium size bowl combine the cake flour, baking powder, baking soda and kosher salt.  Gradually add the flour mixture to the wet mixture.  Mix well.  Pour the batter into paper lined muffin cups two thirds full.  Bake for 20 minutes until done.  Remove from the oven and cool for 10 minutes on a wire rack.  Remove from the muffin cups and let cool completely on wire racks.  For the frosting: In a large size bowl, beat the confectioners’ sugar and butter until fluffy.  Beat in the vanilla and the milk.  Pipe the frosting over the cupcakes.  Makes 1 1/2 dozen

French Dip Sandwiches With Cheese

October 6, 2012

French Dip Sandwiches With Cheese

Sandwiches are more about choosing good ingredients than about mastering complicated techniques. 

INGREDIENTS

1 Large Sliced Onion

2 Cloves Minced Garlic

1 Tablespoon Butter

14 Ounces Beef Broth

1/2 Teaspoon Thyme

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

12 Ounces Cooked & Thinly Sliced Roast Beef

8 Pieces Provolone Cheese

4 French Rolls Split

Preheat your broiler.  In a large saucepan cook the onion and garlic in the hot butter until tender.  Stir in the broth, thyme, salt and pepper.  Bring to a boil and then reduce the heat.  Simmer for 15 minutes.  Add the beef and return to boiling.  Reduce the heat and simmer for another 10 minutes.  Remove the beef and the onion from the broth mixture.  Arrange the beef and onion on the French rolls.  Place two pieces of provolone cheese on top of each sandwich and place on a broiler pan.  Broil 4 inches from the heat for 1 minute or until the cheese has melted.  Remove from the oven and place the tops on the sandwiches.  Pour the beef broth into 4 small bowls for dipping.  Makes 4 sandwiches.

Fettucini Carbonara

October 5, 2012

Fettucini Carbonara

Fettucini Carbonara is the perfect fall dish and a great way to end the work week.

INGREDIENTS

1/2 Pound Bacon or Prosciutto

1/4 Cup Half & Half

4 Beaten Eggs

1 Pound Cooked Fettucini

1/2 Cup Melted Butter

1 1/2 Cup Grated Parmesan Cheese

1/4 Cup Parsley

Cook the fettucini according to package instructions. In a large sauté pan cook the bacon or prosciutto, over a medium heat, until almost crisp.  Remove from the skillet and crumble into a small bowl.  Drain the fat and return the sauté pan back to the burner.  Heat the half and half until it is warm, remove from the burner and beat in the eggs. Beat well.  Return the sauté pan back to the burner and cook, over a low heat, for 5 minutes.  Stir constantly.  Add the bacon or prosciutto and cook for another minute.  Place the cooked fettucini into a large bowl and add the butter.  Toss the fettucini with the butter.  Pour the half & half mixture over the fettucini and toss.  Finally add the Parmesan cheese and parsley and toss again.  Transfer to serving platter and serve warm.  Serves 6

Victoria’s Scones

September 30, 2012

Victoria’s Scones

It’s Sunday Morning!  Treat yourself to a great cup of coffee and a couple of scones.  You’ll love my scone recipe and your loved ones will too.

INGREDIENTS

2 Cups Unbleached Flour

1/2 Teaspoon Kosher Salt

3 Tablespoons Sugar

3 Tablespoons Sugar

2 Teaspoons Baking Powder

5 Tablespoons Butter

2 Beaten Eggs

1/2 Cup Buttermilk or Sour Milk

1/2 Cup Raisins (Optional)

Preheat your oven to 425° F.  In a large size bowl mix together the flour, salt, sugar and baking powder.  Cut in the butter with your fingers until the mixture is rather lumpy.  Next add the eggs and buttermilk (or sour milk).  Combine but don’t overdo it.  Turn your mixture onto a lightly floured surface.  Knead the dough for about one minute.  Now pat the dough into a 3/4 inch thickness.  Cut into triangle shapes and put on either a greased baking sheet or a baking sheet that has been lined with parchment paper. Sprinkle the tops with the remaining 3 tablespoons sugar.  Bake for 15 minutes.  Remove from the oven and serve these scones warm with blackberry, raspberry or apricot jam.  Makes 12 scones.

Grilled Duck Breasts

September 29, 2012

Grilled Duck Breasts

This duck dish is so easy.  The key ingredient is to marinate the duck breasts in beer overnight. 

INGREDIENTS

2 Large Duck Breasts

10 Garlic Cloves

2 Bottles of Ale

Place the duck breasts in a large ziplock bag.  Add the whole garlic cloves and pour in the two bottles of ale.  Marinate overnight in the fridge.  Remove from the fridge when ready to grill. Throw away the ale marinade. Prepare the grill to a medium heat.  Place the duck breasts on the grill skin side down and grill for 10 minutes.  Turn the duck breasts over and grill another 10 minutes.  Adjust the grilling time to how done you like your duck breasts.  Remove from the grill and let sit for 10 minutes.  Slice and transfer to a serving platter.  Serves 4

Dijon Baked Pork Chops

September 28, 2012

Dijon Baked Pork Chops

My Dijon Baked Pork Chops are perfect for a rainy day meal.  They are simple to make and are perfect for an end of the week hearty meal. 

INGREDIENTS

1 Chopped Red Onion

1 Cup Dijon Mustard

6 Medium Size Pork Chops

Preheat your oven to 350° F.  You will need a medium size glass baking dish.  Brush the baking dish with olive oil.  Spread the red onion on the bottom of the dish.  Lay the pork chops on top of the onions.  Spread the mustard on top of each chop and cover the baking dish with either foil or a lid.  Bake for 1 1/2 hours.  Remove from the oven and transfer to a serving platter.  Serves 6

Banana Cake

September 27, 2012

Banana Cake

I like making this cake when I have those leftover overripe bananas.  If you like the taste of banana then you’ll love this cake!

INGREDIENTS

1/2 Cup Butter

1 Cup Mashed Banana

1 Cup Buttermilk or Sour Milk

4 Eggs

2 Teaspoons Vanilla Extract

1 Teaspoon Rum

2 Cups Brown Sugar

2 1/2 Cups Unbleached Flour

1 1/2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

Preheat your oven to 350° F.  In a large size bowl mix together the first seven ingredients.  Mix well.  You will love the smell.  Next, mix the flour, baking powder, baking soda and salt in a medium size bowl.  Add the flour mixture to the sugar mixture.  Stir.  Grease and flour two round metal cake pans.  Pour the batter into the prepared pans and bake for 30 minutes until golden brown.  Remove from the oven and let cool until the cakes are completely cool.  Remove from the pans and place the bottom layer onto a cake plate.  Frost the top of the bottom layer of the cake with cream cheese frosting.  Place the second cake on top of the frosted bottom layer.  Finish by frosting the top and sides.  Serves 8

 

**To Make Sour Milk: Mix 3/4 Cup milk and 1/4 Cup lemon juice.  Let sit for about 5 minutes before using. 

 

Cream Cheese Frosting

INGREDIENTS

1 Package Cream Cheese

1/2 Cup Butter

2 Teaspoons Vanilla Extract

2 Teaspoons Lemon Juice

2 Cups Powdered Sugar

Let the cream cheese and butter sit in a bowl at room temperature for about an hour or until softened.  Then beat with a mixer.  Add the lemon juice and vanilla extract.  Beat until fluffy.  Slowly add the powdered sugar.  Keep on beating until you get a very smooth texture.  Frost your cooled cake. 

Latest Recipes

Roasted Cod Tacos

Roasted Cod Tacos

Black Eyed Pea Salad

Black Eyed Pea Salad

Eggnog Lattes

Eggnog Lattes

Christmas Wreath Pavlova

Christmas Wreath Pavlova

Spicy Mussels

Spicy Mussels