Applesauce Jumbles

Applesauce Jumbles

Cookies:
2-3/4 cup flour
1-1/2 cup brown sugar
1 tsp salt
½ tsp baking soda
¾ cup applesauce
½ cup shortening (butter, softened)
2 eggs1 tsp cinnamon
¼ tsp cloves
1 tsp vanilla extract
1 bag chocolate chips

Icing:
1/3 cup butter
2 cups powdered confectioner sugar
1-1/2 tsp vanilla extract
2-4 Tbsp water

Mix all ingredients together in a large bowl until smooth. Scoop spoonfuls onto ungreased cookie sheets about two inches apart. Bake at 350 degrees for about ten minutes until golden brown. Cool completely before icing.

While cookies are baking, prepare the icing. In a small saucepan, melt butter completely. Remove from heat and add sugar and vanilla. Add warm water by the tablespoon until icing is a spreadable consistency. Top each cooled cookie with desired amount. I only used half the icing and it was plenty!

Apple Dapple Cake

I have no idea what 'dapple' means but I know I am love with this cake. I have had the recipe printed out for months but never made it because I didn't have a tube pan. I finally went ahead and made in a bundt pan and it turned out just fine. Now, if I can only find a way to make it healthier by substituting applesauce for oil or whole wheat flour. I will update this post my findings after I try that out because I will definitely be making this again.

Apple Dapple Cake

Source: www.southernplate.com

3 cup all purpose flour
1 teaspoon salt
1 teaspoon soda
1 cup pecans, chopped (I left these out)
1 cup vegetable oil
2 cup sugar
3 eggs
2 teaspoon vanilla
3 cups raw apples, peeled and chopped fine

Mix oil, sugar, eggs and vanilla. Sift together flour, salt, soda. Add to first mixture. Fold in pecans and apples. Bake in tube pan at 350 for 1 hour.

Sauce
1 cup packed brown sugar
1/4 cup milk
3/4 cup margarine(1 -1/2 sticks)

Mix and cook 3 minutes after it begins to gently boil, stirring constantly. Pour over hot cake while cake is still in pan. Let cake cool completely before removing.

Lentil and Sausage Soup

Lentil And Sausage Soup

Source: unknown

1 T. unsalted butter

1 T. extra virgin olive oil

1 lb. Italian sausage links (I used mild)

1/2 c. finely diced onion

1/2 c. finely diced carrot

1/4 c. finely diced leeks

1/4 c. finely diced celery

1 1/2 c. uncooked lentils rinsed thoroughly (see note)

4 c. low sodium chicken broth

1 c. whipping cream

2 T. Dijon mustard

1 T. red wine vinegar

1 c. finely sliced fresh spinach (divided)

salt and pepper to taste

grated parmesan cheese to taste

In a heavy bottomed 2 to 3 qt. saucepan, heat the butter and olive oil until the butter is melted. Add the sausage links and brown evenly on all sides. Cook for about 5 minutes or until the sausages are cooked through. Remove from the pan and allow to cool.

Add the onion, carrot, leeks and celery to the remaining butter in the pan. Cook over med. high heat until the vegetables are tender. Add the lentils and chicken broth. Bring to a boil, stirring occasionally to prevent the lentils from sticking. When the broth comes to a boil, reduce heat to low and simmer until the lentils are tender, about 40 to 45 minutes.

While the soup is simmering, cut the sausages into 1/4" slices. When the lentils are tender, add the sausage, cream, mustard, vinegar and three quarters of the spinach. Stir to mix well. Season with salt and pepper to taste. Return soup to a boil, reduce heat and simmer an additional 5 minutes. Serve in warm bowls with the remaining spinach divided among the bowls and parmesan cheese sprinkled on top. Makes 8 servings.

Cook's notes:

* For best results, soak lentils overnight in the refrigerator

* I added 1 cup of water to the broth after simmering because it cooked down pretty low

Ham and Cheddar Mini Muffins

Ham and Cheddar Muffins

Source: Southern Living

3 tablespoons butter or margarine
1 medium-size sweet onion, finely chopped
1 1/2 cups all-purpose baking mix
2 cups (8 ounces) shredded Cheddar cheese, divided
1/2 cup milk
1 large egg
1 cup finely chopped cooked ham
Poppy seeds (optional)
Preparation

Melt butter in a skillet over medium-high heat; add onion, and sauté 3 to 5 minutes or until tender.

Combine baking mix and half of cheese in a large bowl; make a well in center of mixture.
Stir together milk and egg, blending well; add to cheese mixture, stirring until moistened. Stir in onion and ham. Spoon into lightly greased mini muffin pans, filling two-thirds full. Sprinkle with remaining 1 cup cheese. Sprinkle with poppy seeds, if desired.

Bake at 425° for 14 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.

Makes 2 1/2 dozen mini muffins.

*Reduced-fat Ham and Cheddar Muffins: Substitute low-fat baking mix, fat-free or low-fat shredded Cheddar cheese, and fat-free milk. Reduce butter to 1 tablespoon; proceed with recipe as directed.

Banana Crumb Muffins

Banana Crumb Muffins

Source: Allrecipes.com

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 very ripe bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees F. Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Potato and Corn Chowder with Bacon

It's been a cold weekend and I was in the mood for soup tonight. This recipe has been in our winter dinner lineup for several years now and it always turns out great. I always serve it with sourdough bread.



Potato and Corn Chowder with Bacon
Source: Adapted from Food & Wine magazine
Serves 4

6 ounces thickly sliced bacon, coarsely chopped
1 large red onion, finely chopped
1/4 cup finely chopped celery
15 ounces frozen corn, thawed (3 cups)
3 cups whole milk
1 pound red potatoes, scrubbed and cut into 1/2-inch dice
1/2 cup half and half
2 tablespoons minced chives, plus more for garnish
Salt and freshly ground pepper
Tabasco

In a large saucepan, cook the bacon over moderately low heat until crisp, 10 minutes. Transfer the bacon to paper towels to drain. Discard most of the bacon fat. Add the onion and celery to the pan. Cook over low heat until softened, 12 minutes.

Meanwhile, in a food processor, puree 1 cup of the corn with 1 cup of the milk. Add the corn puree to the saucepan along with the remaining 2 cups each of corn and milk and the potatoes.

Simmer over low heat until the potatoes are tender, about 20 minutes. Stir in the half and half, chives and the reserved bacon. Season with salt, pepper and Tabasco. Ladle the soup into bowls; top with the chives and serve.

Happy 2011!

I have been wanting to create a recipe blog for a long time and the start of a new year seems like a great place to start. So here it is!

The food won't be gourmet and the photos are far from professional, but I can promise a variety of good eats throughout the year.

I love to cook new and different meals for my family, but baked goods (of the sweet variety) have a very special place in my heart. I'm sure that will become evident around here very quickly :)

Enjoy!