Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

Topping:

• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/2 cup oatmeal
• 3/4 cup whole wheat flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 cup butter (1 stick), cold and cubed
• 3/4 cups nuts, chopped (pecans, almonds, walnuts, ect)

Fruit:

• 8 peaches, peeled, pitted, and diced large (6-7 cups)
• 1 cup blueberries
• 1/4 cup sugar
• 1 tablespoon corn starch
• 1 lemon, juiced

Directions:

Preheat oven to 350 degrees.

Prepare topping: In a mixing bowl, combine both sugar, oatmeal, flour, cinnamon, and baking powder. Add the butter and mix with your fingers until small and large clumps form. Mix in the nuts. Refrigerate until needed.

Prepare filling: Toss the peaches, blueberries, sugar, lemon juice, and corn starch in a large bowl. Place the mixture in either a 9-inch pie dish, an 8×8 baking dish or divide between 8 one cup ramekins. Cover the fruit thickly and evenly with topping. Place dish on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 45 minutes (30 minutes for individual crisps).

Serves 8.

Nutrition:

Substitutions:

Recipe adapted from Nigella Lawson.

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Ingredients:

• 1 pound fresh strawberries, rinsed and hulled
• 2/3 cup sugar
• 2 teaspoons vodka or kirsh
• 1 cup plain whole-milk yogurt
• 1 teaspoon lemon juice

Directions:

Slice the strawberries into small pieces. Toss in a bowl with sugar and vodka, stirring together until the sugar begins to dissolve. Cover and let stand at room temperature for an hour, stirring every so often.

Puree the strawberries and their liquid with the yogurt and lemon juice in a blender until smooth. Refrigerator for 1 hour and then freeze in your ice cream maker according to the manufacturer’s instructions.

Nutrition:

Substitutions:

Recipe courtesy of Perfect Scoop

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Ingredients:

• 1 tablespoon chopped fresh basil
• 1/4 cup balsamic vinegar
• 2 teaspoons honey
• 1/4 teaspoon paprika
• 1/4 cup olive oil
• 4 cups seeded and balled watermelon
• 1/4 pound prosciutto, cut into thin strips
• 8 cups arugula
• 1/2 teaspoon freshly ground pepper

Directions:

Whisk together basil, vinegar, honey, and paprika; gradually whisk in oil until blended. Set aside.

Arrange arugula onto 4 plates. Wrap each watermelon ball with a thin strip of prosciutto and place on top of arugula. Drizzle with dressing and serve.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Southern Living.

Read my review of this recipe.

Ingredients:

• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 2 eggs
• 3/4 cup milk
• 2 teaspoons pure vanilla extract
• 2 cups mashed ripe bananas (about 3 bananas)
• 1 cup chopped walnuts
• 1 cup granola
• 1 cup sweetened shredded coconut

Directions:

Preheat the oven to 350 degrees.

Line 24 muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, salt, and cinnamon into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix.

Fold the walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each one to the top. Muffins can be topped with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly and remove from the pan.

Makes 24 muffins.

Nutrition:

Substitutions:

Recipe courtesy of Ina Garten.

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Ingredients:

• 8 links bratwurst sausage
• 2 cups julienned red onions
• 4 (8-ounce) bottles dark beer
• 6 ounces bacon, chopped
• 2 cups julienned yellow onions
• 1 tablespoon minced garlic
• 3 large red or golden delicious apples, cored and cubed
• 1 bay leaf
• 1 teaspoon whole black peppercorns
• 1 teaspoon juniper berries, crushed
• 2 pounds sauerkraut, rinsed well under cold running water and drained
• 2 tablespoons light brown sugar
• 1 teaspoon salt
• Freshly ground black pepper

Directions:

With a sharp knife or kitchen fork, prick each sausage several times. In a saucepan, combine the red onions and beer and bring to a simmer over medium heat. Add the sausages and poach until almost cooked through, about 5 minutes. Remove the sausages from the liquid and set aside, reserving the liquid.

In a large pot, cook the bacon over medium heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Add the yellow onions to the fat in the pan and cook, stirring, until very soft, about 10 minutes. Add garlic and cook, stirring, for 30 seconds. Add the apples and cook, stirring, until starting to soften, about 5 minutes. Add the bay leaf, peppercorns, and juniper berries and cook, stirring, for 30 seconds. Add the sauerkraut and reserved beer cooking liquid (strained, without the onions), sugar, salt and pepper, and bring to a boil. Reduce the heat and simmer uncovered until tender and aromatic, stirring occasionally, about 1 1/2 hours.

To grill the brats, preheat the grill. Grill the sausages until cooked through, about 5 minutes, turning to cook evenly on all sides. Remove and place on a platter. Alternatively, add the brats to the sauerkraut for the last 15 minutes of cooking to heat through.

Remove the sauerkraut from the heat and discard the bay leaf. Stir in the cooked bacon and adjust the seasoning, to taste. Arrange the sauerkraut on the platter with the sausages.

Serve with rolls and mustard.

Nutrition:

Substitutions:

I couldn’t find juniper berries, so obviously I didn’t use them. The peppercorns completely soften when cooked, although they are still quite spicy.

Recipe courtesy of Emeril Lagasse.

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Ingredients:

Cake:

• 1 stick unsalted butter, softened
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups peeled, cored and chopped apples (about 2 small apples)

Crumble Topping:

• 1/2 cup packed brown sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 cup pecans, chopped
• 4 tablespoons unsalted cold butter

Directions:

Preheat the oven to 350 degrees. Line 24 muffins tins with paper liners.In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Divide the batter equally between the muffin tins, filling each about 2/3 full.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, pecans, and butter, and mix until it resembles coarse crumbs. Sprinkle about 1 tablespoon of the topping over each muffins. Bake until golden brown and set, 20 to 25 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes before removing from the tins. Serve warm or at room temperature.

Makes 24 muffins.

Nutrition:

Substitutions:

Recipe courtesy of Emeril Lagasse.

Read my review of this recipe.

Ingredients:  

• 3 tablespoons sugar, plus 2 teaspoons
  
• 2 cups all-purpose flour
  
• 1 tablespoon baking powder
  
• 1/2 teaspoon salt
  
• 8 tablespoons butter, cold and cubed
  
• 2/3 cup milk, half-and-half, or cream
  
• 1 quart strawberries, hulled and quartered
  
• 8 ounces Cool Whip or whipped cream
• 2 small packages or 1 large package instant vanilla pudding, prepared with 3 cups cold milk, optional

Directions:

Preheat oven to 400 degrees F.

In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar. Then pulse in the cold butter cubes until a coarse meal is formed. Turn the flour mixture out into a large mixing bowl and make a well in the center. Pour in 2/3 cup milk and gently mix it in with a rubber spatula or fork, be careful not to over mix the dough or the biscuits will be tough. Form into 8 equal disks, about 3/4 inch thick, 3 inches across. Transfer the biscuits to a baking sheet. Brush the tops of each biscuit with some milk or cream and sprinkle each with 1/4 teaspoon sugar. Bake in a preheated oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown. Remove from the oven and let cool slightly.

To serve, split each biscuit, spread some vanilla pudding (if using) on the bottom piece, top with strawberries and a little cool whip. Place other half of biscuit on top and garnish with another dollop of cool whip and a  slice of strawberry.

Serves 8.

Nutrition:

Substitutions:

Recipe courtesy of Paula Deen.

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Ingredients:

• 1/2 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• salt and pepper, to taste
• 3 scallions, finely chopped
• 1 teaspoon grated fresh ginger
• 1/4 cup peeled jicama, diced
• 1/2 jalapeno pepper, seeded and finely minced
• 1 ruby red or pink grapefruit
• 1 navel orange
• 1 avocado, diced
• 1 lime
• Rice

Directions:

Place the shrimp in a large bowl with olive oil, salt and pepper. Toss well to coat and set aside for 5-10 minutes.

To make the salsa, combine the scallions, ginger, jicama, and jalapeno in a medium bowl. Zest the grapefruit, orange, and lime. Reserve the zest, and then use a large, sharp knife to slice the peel off the grapefruit and orange (be sure to remove all the white pith). Cut between the membranes to release the fruit segments. Dice the segments, add them to the bowl, and reserve the membrane. Add the avocado to the bowl and squeeze the lime over the salsa. Mix lightly to combine.

Heat a large skillet over medium-high heat. Add shrimp and cook 5 to 6 minutes, turning to ensure that they brown evenly on both sides. Squeeze the membrane of the grapefruit and orange over the shrimp to release the juices and sprinkle with the reserved fruit zest. Toss to coat evenly. Remove to a plate when cooked. Serve shrimp and salsa over rice.

Serves 2.

Nutrition:

Substitutions:

Recipe adapted from Food Blogga.

Read my review of this recipe.

Ingredients:

Dough:

• 2 cups flour
• 2 teaspoons baking powder
• Pinch of salt
• 3/4 cup shortening
• 1/2 cup milk

Apples:

• 6 baking apples, peeled and cored
• 6 tablespoons brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons butter

Syrup:

• 1 1/2 cups brown sugar
• 1 1/2 cups water
• 4 tablespoons butter
• 1/4 teaspoon cinnamon

Directions:

To make the dough, sift the flour, baking powder, and salt together in a large bowl. Add the shortening, working it into the flour to make coarse crumbs. Add the milk and mix together to form a dough. Divide the dough into 6 equal pieces and roll each into a square. Place a whole apple in the center of the dough, filling the center with some brown sugar, cinnamon, and a piece of butter. Wrap the dough around the apple, seal the top, and place in a baking dish. Repeat with the remaining apples.

Combine all the ingredients for the syrup in a saucepan and bring to a boil over high heat. Once the sugar has melted, pour the hot syrup over the apple dumplings. Bake the apple dumplings at 375 degrees for 45 minutes, or until they are golden brown and a knife easily pierces the apple.

Makes 6 dumplings.

Nutrition:

Substitutions:

It was suggested that I use Cortland apples, but they were not available, so I used a Rome apple instead. I wasn’t thrilled with the outcome, as it was a little on the mushy side. Other apples suggested were Braeburn, Empire, and Golden Delicious. The apple dumplings paired perfectly with Cinnamon Ice Cream.

Recipe courtesy of Donna Harris.

Read my review of this recipe.

Ingredients:

• 1 1/4 cups chopped pecans, divided
  
• 1/4 cup butter, softened
  
• 8 ounces cream cheese, softened
  
• 1 cup sugar
  
• 2 large eggs
  
• 1 1/2 cups whole wheat flour
  
• 1 1/2 cups all-purpose flour
  
• 1/2 teaspoon baking powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1 cup buttermilk
  
• 1 1/2 cups mashed very ripe bananas (1 1/4 lb. unpeeled bananas, about 4 medium)
  
• 1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350°. Place 3/4 cup pecans in a single layer on a baking sheet, and bake 5 to 10 minutes or until toasted and fragrant, stirring every 2 to 3 minutes.

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine both flours with baking powder, baking soda, and salt; gradually add to the butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Sprinkle with remaining 1/2 cup pecans.

Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.

Makes 2 loaves.

Nutrition:

Substitutions:

I think this banana bread could have benefited from a teaspoon of cinnamon.

Recipe courtesy of MyRecipes.com