Pumpkin Bread
Fall is pumpkin time and baking it into bread is a great way to cook with it. My pumpkin bread is moist and delicious. Feel free to leave out the raisins or walnuts if you want.
INGREDIENTS
1 Cup Dark Brown Sugar
1/4 Cup Sugar
1 Cup Canned Pumpkin
1/2 Cup Vegetable Oil
3 Eggs
2 Cups Unbleached Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Nutmeg
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ground Ginger
1/4 Cup Milk
1 Cup Raisins (Optional)
1 Cup Chopped Walnuts (Optional)
Preheat your oven to 350° F. Grease two 9×5 inch loaf pans. In a large size mixing bowl combine the sugars, oil and eggs. Beat until smooth. Stir in the pumpkin, milk, ginger, nutmeg and cinnamon. In a medium size bowl combine the flour, salt and baking soda. Add the wet ingredients to the dry ingredients. Stir in the raisins and nuts. Pour into the greased loaf pans and bake for 1 hour and 15 minutes. When done remove from the oven and cool on a wire rack. Remove from the pans by turn the pans over. Slice when completely cool. Makes 2 loaves.
Homemade Biscuit Mix
There is no need to buy premade store bought biscuit mix. Save money and make your own. Besides you’ll be able to pronounce all of the ingredients!
INGREDIENTS
10 Cups Unbleached Flour
1/3 Cup Baking Powder
1/4 Cup Sugar
4 Teaspoons Kosher Salt
2 Cups Shortening – I Like Using Olive Oil
In a large size mixing bowl stir together the flour, baking powder, sugar and salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Store in a covered airtight container for up to 6 weeks at room temperature or you can keep it in the fridge. Makes 12 1/2cups.
Pancakes
To make pancakes from your homemade biscuit mix: 2 cups mix, 2 beaten eggs and 1 cup milk. Makes 10 pancakes.
Biscuits
To make biscuits from your homemade biscuit mix: Preheat oven to 450° F. 2 cups mix, 1/2 cup milk. Stir slightly on a lightly floured surface. Knead the dough 12 strokes. Roll to 1/2 inches thick. Cut dough with a biscuit cutter. Bake for 10 to 12 minutes. Makes 10 biscuits.
Muffins
To make muffins from you homemade biscuit mix: Preheat oven to 400° F. 3 cups mix, 3 tablespoons sugar, 1 beaten egg and 1 cup milk. Stir just to moist. Fill greased muffin pans. Bake for 20 to 25 minutes. Makes 12 muffins.
Toasted Walnut Salad
My Toasted Walnut Salad is the perfect fall salad and can be eaten as a main course or pears well with just about any main dish that you decide to cook up.
INGREDIENTS
3/4 Cup Toasted & Coarsely Chopped Walnuts
3 Medium Peeled Oranges
1 Thinly Sliced Medium Red Onion
1 Large Peeled & Sliced Avocado
26 Pitted Greek Black Olives
2 Heads Butter Lettuce
1/4 Cup Crumbled Feta Cheese
Lemon Juice Dressing
In a large size serving bowl tear the butter lettuce into pieces. Coarsely chop the oranges and add to the salad. Add the red onion, avocado, olives and feta cheese. Mix the salad and then toss with Lemon Juice Dressing. Serves 6
Lemon Juice Dressing
1/4 Cup Freshly Squeezed Lemon Juice
1/2 Teaspoon Dijon Mustard
1/8 Teaspoon Kosher Salt
1/8 Teaspoon Freshly Ground Pepper
3/4 Cup Walnut Oil
Mix all of the ingredients in a blender or food processor for 30 seconds. Makes about 1 cup.
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.
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.
Penne Rosa
Here is a quick and delicious weeknight meal that everyone is sure to love.
INGREDIENTS
8 Ounces Penne Pasta
2 Tablespoons Butter
2 Tablespoons Minced Garlic
2 Cups Whole Tomatoes (Drained & Finely Chopped)
1 Teaspoon Dried Basil Leaves
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2/3 Cup Heavy Cream
3 Tablespoons Freshly Grated Parmesan Cheese
Cook the penne according to package directions. Make sure NOT to rinse the pasta after draining the pasta. While the pasta is cooking melt the butter, over a medium heat, in a medium size skillet. Add the garlic and cook for 1 minute. Make sure NOT to brown the garlic. Drain the tomatoes, but reserve the liquid. Add the tomatoes with 1/4 cup of the tomato liquid. Add the basil, salt and pepper. Heat to boiling. Reduce the heat and simmer for 5 minutes or until most of the liquid is reduced. Add the cream. Heat through on a low heat for 2 minutes. Remove from the heat and in a large pasta bowl toss the hot pasta and the sauce together. Sprinkle with cheese and serve immediately. Serves 4
Olive Oil Mashed Potatoes
I don’t know a single person that can resist mashed potatoes. The olive oil and garlic are what makes these mashed potatoes so great!
INGREDIENTS
4 Pounds Quartered Red Potatoes
1/2 Cup Olive Oil
4 Garlic Cloves
2/3 Cup Heavy Whipping Cream
1/4 Cup Softened Butter
2 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Pepper
2/3 Cup Milk
4 Chopped Green Onions
1 Cup Grated Parmesan Cheese
Fill a large stock pot with water and place the quartered potatoes. Bring to a boil. Reduce the heat and cook for 20 minutes. Make sure that the potatoes are tender. You will now need to put the olive oil and garlic in either a food processor or blender. Process until the olive oil and garlic are well blended. When the potatoes are done you will need to drain them. DO NOT rinse the potatoes. Turn off the heat and return the potatoes to the stock pot and gradually add the cream, butter, milk, kosher salt and pepper. Mash the potatoes well. Stir in the green onions, garlic olive oil and Parmesan cheese. Transfer to a serving bowl and serve nice and hot. These potatoes do not need gravy. Serves 6
Four Bean Salad
This is one of my favorite salads. Quite the guilty pleasure as it does have quite a bit of sugar. Sometimes I like to mix it with a green salad just to change it up a bit. My Four Bean Salad is great for a barbeque, picnic or potluck dinner.
INGREDIENTS
2/3 Cup Sugar
1/8 Teaspoon Celery Salt
1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1/4 Cup Cider Vinegar
1 Teaspoon Worcestershire Sauce
1 Minced Garlic Clove
1 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
16 Ounces Drained Canned Garbanzo Beans
32 Ounces Drained Canned Green Beans
16 Ounces Drained Yellow Wax Beans
16 Ounces Drained Canned Red Kidney Beans
1 Diced Red Bell Pepper
1/2 Diced Red Onion
In a medium size bowl combine the sugar, celery salt, olive oil, red wine vinegar, cider vinegar, Worcestershire sauce, garlic, salt and pepper. Set aside. In a separate large bowl combine the garbanzo beans, green beans, yellow wax beans and red kidney beans. The beans should be well drained. Add the diced red bell pepper and diced red onion. Toss to combine the ingredients well. Pour the dressing over the beans and place in the refrigerator for 4 to 6 hours. This salad needs to marinate. Serves 8
Fresh Corn Soup
I am certainly enjoying the corn harvest and have been making all sorts of corn dishes like corn salad, corn salsa, corn chowder, corn cakes and corn bread. Try making my corn soup with freshly picked corn. Make sure to use the fresh picked corn right away as it does have a tendency to lose some of its sweetness.
INGREDIENTS
1 Diced Onion
3 Tablespoons Unsalted Butter
4 1/2 Cups Water
1 Tablespoon Freshly Squeezed Lemon Juice
5 Ears Freshly Picked Corn
1/2 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Carefully cut the kernels off the ears of corn. To do this, stand each ear of corn upright on its wide end, then use a serrated knife to carefully saw down the length of the cob, rotating and repeating until all of the kernels are removed. Set the kernels aside. Melt the butter in a large heavy soup pot. Add the diced onion, lemon juice and 1/4 cup of water. Cover and cook over a medium heat for 15 minutes. Add the rest of the water and bring to a boil. Add the corn kernels and simmer over a low heat for 10 minutes. In batches puree in a blender or food processor. Pour the pureed soup through a mesh strainer back into the cooking pot. Add the salt and 1/2 teaspoon of freshly ground pepper. Stir and heat for 5 minutes over a medium heat. Remove from the heat and ladle into serving bowls. Garnish with the remaining freshly ground pepper. Serves 4
Chocolate Chunk Muffins
Sometimes I just feel like having a muffin or two in the morning or for a mid-afternoon snack.
INGREDIENTS
2 Cups Unbleached Flour
1/4 Cup Sugar
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Kosher Salt
2 Lightly Beaten Eggs
3/4 Cup Buttermilk or Sour Milk
3 Tablespoons Softened Butter
1 Cup Chocolate Chunks or Chocolate Chips
Preheat your oven to 400° F. Place muffin paper in 12 muffin cups. If your muffin tin has 12 cups then use that, but if your tin has 6 then use two tins or make the muffins in two batches. Set aside. In a medium size combine the flour, sugar, baking powder, baking soda and kosher salt. Make a well in the center of the flour mixture. Set aside. In a medium size bowl combine the eggs, buttermilk and butter. If you don’t have buttermilk then use sour milk. To make sour milk pour 3/4 cup milk into a measuring cup, add 1 tablespoon lemon juice or vinegar and let stand for 5 minutes. Add the egg mixture all at once to the flour mixture. Stir just until moistened. The batter should be lumpy. Fold in the chocolate chunks. Spoon the batter into the prepared muffin cups. Fill each half to two thirds full. Bake for 15 minutes or until golden. Remove from the oven and cool in the muffin cups on a wire rack for 5 minutes. Remove from the muffin cups and serve warm. Makes 1 dozen muffins.
