Apple / Pear Spice Muffins

I had two pretty sad looking pears in my fruit basket, so I decided to see if I could make some muffins out of them. So I stewed together two apples and two pears added some spice and it resulted in these delicious  muffins perfect for fall.

• 2 apples peeled, cored and chopped
• 2 pears peeled, cored and chopped
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger 
• 1/2 cup of hard margarine or butter
• 3/4 cup sugar
• 2 eggs beaten
• 2 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 3/4 cup raisons

1. Cut  the apples and pears into small pieces. I left the peel on but you can peel it if you wish. No need to add water or sugar to the pot. Cook on low heat  until soft.
2. Add the cinnamon and ginger. Mash together.
3. Cream together the softened butter with the sugar adding the eggs one at a time.
4. Mix the dry ingredients together stir.
5. Add the raisins to the flour, add that into the creamed butter mixture.
6. Stir the stewed fruit and combine until all the dry ingredients are mixed in.
7. Place into 12 greased muffin tins.
8. Bake at 350 for 18-20 minutes.
9. Leave the muffins in the tins for 5 minutes, remove and cool on a cooling rack.
10. Serve with a warm cup of tea, perfect for those cool fall afternoons.

Big Oatmeal Raisin Cookies

There have been many versions of oatmeal raisin cookies here over the years since they happen to be hubby's favorite, but this is my tried-and-true old stand by!  We eat a few fresh from the oven and the rest go into the freezer.  Did you know they taste every bit as good straight from the freezer? Oatmeal raisin cookies and a good cup of coffee...the perfect treat anytime of day!

• 1 cup butter
• 1 1/2 cups brown sugar, packed
• 2 eggs
• 1 teaspoon vanilla
• 1 3/4 cups flour
• 3 cups old fashioned oats (large flake)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 1/2 teaspoons cinnamon
• 1 1/2 cups raisins

1. Preheat oven to 350°F. 
2. Beat butter and brown sugar until light and fluffy. Add egg and vanilla; beat until combined.
3. Add flour, oats, soda, salt and spices; beat until well blended.
4. Using a cookie scoop, drop dough in large mounds onto baking sheets lined with parchment paper or lightly greased.
5. Flatten cookies slightly.
6. Bake for 10-12 minutes, until edges are golden but center looks soft.
7. Remove from oven and allow to cool for several minutes on cookie sheet before moving to cooling rack.

Yield: 2 dozen large cookies

 

Cranberry and Ricotta Muffins ~ Flash Back Friday

I first posted these moist and tender ricotta muffins using dried cherries but have found that they are great with almost any chopped fruit or small berries. Today I'm using Cranberries.  The original recipe also has the option of adding a sugar butter topping.  You can find the original recipe here. 

Also, when I bake muffins, I prefer not to use cupcake liners. There used to be a muffin coffee shop in town and their muffins were just wonderful with a nice crisp exterior.  If you are having trouble getting your muffin pans to release without liners, it might be time to invest in some new ones.  My favourite pans are  USA tins.  I use them for Paska as well.  I don't even need to butter or spray them.  Marg told me about them and I've converted all my bread and muffin pans to that brand.

• 1  cup ricotta cheese
• 2 large eggs
• 1 cup buttermilk (or 1 cup whole milk with a teaspoon of vinegar)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice 
• 1 tablespoon finely grated lemon peel
• 1/3 cup melted butter
• 2 cups white flour
• 1/2 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh or frozen cranberries (partly chopped)

1. Preheat oven to 400 F.
2. Spray a 12 cup non-stick muffin pan and set aside.
3. In a large bowl, combine the ricotta cheese and eggs with a whisk.
4. Add the buttermilk and the flavourings, lemon peel and then butter.
5. Add the dry ingredients all together and then stir just until combined.
6. Add the cranberries, just stirring until evenly dispersed.
7. Fill the muffin cups almost to the top.
8. Bake for about 20 - 25  minutes or until a toothpick comes clean.

Hot German Potato Salad

Sometimes I just want something a little different to serve as a side dish besides the same old usual fare that I always make. Then I was reminded of this dish I had as a young married woman eager to learn all the tricks of the trade in the kitchen.
I used to work in an Elderly Person Care Home for 15 years, and we had amazing cooks there, who cooked home made food that was familiar to the people that lived there.
One of the things I really enjoyed was when they served Hot German Potato Salad. This was not something that my mother made so I asked for the recipe and got the usual reply. 'Oh, a little of this and a handful of that'......sheesh, I was a new aspiring cook, I needed more details than that. What in the world does a little of this or that even mean? With many years of cooking experience, I now know what she means and I tried to recreate it and this is what I came up with. Just a little different than the same old...

• 1/2 lb of bacon
• 6 green onions, sliced
  
• 1 small green pepper, chopped
  
• 6 cups potatoes, cooked and sliced
• 1/3 cup vinegar
• 1 teaspoon salt
• 1 teaspoon sugar
  
• lots of pepper, to taste
• 1 egg, beaten

1. Fry chopped bacon until crisp; add onion and green pepper.
2. Drain at least 1/2 the fat.
3. Mix vinegar, seasonings and egg; stir into bacon.
4. Stir in potatoes and heat through.
5. Enjoy with some smoked sausage or ham, cole slaw and baked beans.
   

Chocolate and Peanut Butter Eclair Dessert

We celebrated hubby's birthday with family today and this was his 'birthday cake' request. It kind of tasted like a creamy peanut butter cup.
I know there are other versions of this dessert but this is the one I chose to make. A great 'make ahead' dessert.

• 1 3/4 cup milk
• 1 pkg (4 serving size) vanilla instant pudding
• 1/4 cup creamy peanut butter
• 3 cups of whipped cream or cool whip
• 2 packets of graham wafers (approx 63)
• 6 squares (1 oz each) of semi-sweet baking chocolate
• 3 tablespoons butter

1.  Whisk milk and pudding together until well blended, approx 2 min
2.  Add peanut butter and mix well
3.  Gently stir in the whipped cream till blended
4.  Layer 1/3 of the graham wafers in a 9" x 13" pan breaking up some of the wafers to fit.
5.  Pour half of the pudding mixture on top of graham wafers
6.  Repeat layers and finish with a layer of wafers
7.  Microwave chopped up chocolate and butter in a bowl for 1 minute, stir and microwave for another 30 seconds. Stir till smooth.
8.  Spread immediately over top layer of wafers
9.  Refrigerate at least 8 hours. Take out of fridge about 1/2 hour before serving. 
10.  Store leftovers in fridge.

Dutch Red Cabbage with Apples

I am grateful to Lana S. for this recipe. Our family loves it with chicken, turkey or pork roast dinners. I say, people who don’t care for it haven’t tasted it!

• 1/2 onion, chopped
• 1 small or 1/2 large red cabbage
• 2 apples, chopped
• 1/4 cup vinegar
• 1/2 cup sugar
• 1 teaspoon salt

1. Saute onion in a small amount of oil and stir frequently, cooking on medium heat until onion is soft.
2.  Cut cabbage into wedges and chop thinly. Add cabbage, vinegar, sugar, salt and then the apples to pot. 
3. Continue cooking, (turn down heat) stirring every once in a while, until cabbage is soft and apples have turned the same color as the cabbage. (about 1 hour) You can make this a day ahead and reheat. Enjoy!

Pumpkin Swirl Cheesecake with a Gingersnap Crust

This dessert is perfect for fall, especially if you love pumpkin but can't decide between pie and cheesecake.

The texture and flavor are perfect with the creamy filling and crisp gingernsap crust.

Gingersnap-Walnut Crust

• 1 cup gingersnap crumbs
• 1 cup graham wafer crumbs
• 1/2 cup walnuts 
• 1/4 cup sugar
• 1/3 cup melted butter

1. Combine all the ingredients and press into the bottom and 1 inch up the sides of a 10-inch springform pan.  Bake in a 350 F. oven on the center rack for about 7 minutes or until the crust is fragrant.  
2. Remove from oven and cool while making the filling. Once cool, wrap the bottom and the edges of the pan in foil to catch any drips that might escape the pan. Leave oven on at 350 F.

Pumpkin Swirl Filling

• 3  8 ounce/250 gram packages cream cheese, softened
• 1 1/2 cups sugar
• 3 tablespoons flour
• 6 eggs, room temperature (divided)
• 1 1/2 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
•  15 ounces / 2 cups  pure pumpkin puree

1. Place a large pan of hot water on the bottom rack in the oven.
2. Beat cream cheese in a large bowl with a mixer until smooth.  Add sugar and flour and beat until smooth.  
3. Turn mixer to lowest speed add the vanilla and then five of the eggs one at a time, until all five eggs have been added.  Measure 2 1/2 cups of batter and place in another bowl. 
4. To the remaining batter add the last egg and all the spices and the pumpkin.  Stir slowly until combined. 
5. Put 1/2 of the pumpkin cheesecake mixture into the cooled crumb crust, then 1/2 of the vanilla cheesecake mixture and repeat.  Do not swirl until all the filling has been added.
6. Use a knife to gently swirl through the batter. 
7. Place the cheesecake on the rack above the water bath, not in the water bath.  
8. Bake for 20 minutes and then lower temperature to 300 F for about 60 more minutes.
9. The cheesecake is done with the center is still a bit jiggly but almost set.  I use an instant thermometer to be sure.  Cheesecake is done at 150 F.
10. Turn off the oven but leave the cheesecake in oven with the door partly open for about 20 minutes.
11. Remove from oven and run a knife around the edge to help keep it from cracking.  
12. Cool on a rack completely before chilling.  Once it is chilled, wrap well and refrigerate until ready to serve.  Cheesecake is best made at least one or two days ahead.  

Christmas Cake

Some things take time and Christmas cake is one of those things.
I remember my mom gathering all the ingredients for Christmas cake and stirring together a big bowl of jewel like glazed fruits. This usually took place during October. Once baked and well wrapped the little cakes were put into a cool place until the Christmas season. Mom would sometimes wrap up a cake in brown paper, tie it with a ribbon and give it as a gift.
This recipe has no nuts in it and there is no brandy in the cake, but there is a step in the directions that calls for dipping cheesecloth in apricot brandy and then wrapping each cake it the cheesecloth. The brandy helps to preserve the cake, but you can omit this step.
You still have time to bake Christmas cake.

• 2 3/4 pounds raisins (approx. 7 cups)
• 2 pounds glazed cherries, cut in half (I like to use the mixed red and green ones)
• 2 3/4 pounds glazed mixed fruit
• 1/2 cup pineapple juice
• 1 1/2  cups flour

1. In a large bowl stir together all fruit.
2. Drizzle pineapple juice over fruit.
3. Add flour and stir to dredge the fruit. 
4. Set mixture aside.

• 2 1/2 cups margarine, room temperature
• 1 cup golden corn syrup
• 1 cup apricot jam
• 12 large eggs
• 4 1/2 cups flour
• 4 teaspoons baking powder
• 2 teaspoons salt
• 2 teaspoons cinnamon
• 1 teaspoon cloves

1. Cream margarine. Add syrup and jam and mix well.
2. Add eggs one at a time and beat well.
3. Sift dry ingredients together. 
4. Mix into creamed mixture.
5. Pour creamed mixture over fruit and stir with a wooden spoon until fruit is well incorporated into the creamed batter. 

Preparing pans:

1. As you can see in the photo I am using very old cake pans. They are thin with a removable bottom. You can use any pans or even soup tins, but you do need to still follow the instructions for lining pans. 
2. Line pans with 3 layers of brown paper. I cut clean brown bags for this.
3. Next cut parchment paper and line the whole pan. The cake will bake on the parchment. The brown paper helps to prevent burning and makes for even baking.  
4. Divide the batter between the pans. Level with the back of a spatula. 
5. Heat oven to 275ºF. Place a pan of water on the bottom shelf of oven. This is very important as it helps to keep the cake moist. 
6. Place cakes on middle rack in oven. Bake for 5 hours. 
7. After 2 hours in the oven, lay a piece of brown paper, or parchment paper with tin foil over it to prevent over browning. 
8. Add more water to water pan if it dries out during baking.
9. Once baked, cool cakes in pans.
10. When totally cool, remove cakes from pans. Remove brown paper and parchment.
11. Cut each cake into 4.
12. Optional step: cut a sheet of cheese cloth into pieces that will wrap around each cake. Pour enough apricot brandy over the pieces of cheese cloth and let soak. Wrap each piece of cake in a single layer of brandy dipped cheese cloth. Wrap as you would a gift. 
13. Now wrap each cake in saran wrap. If you have used the cheese cloth wrap saran right over it. If not just wrap cake. Now wrap all cakes once more in saran.
14. After double wrapping in saran, wrap each cake in foil. 
15. Store in a container (I used cookie tins, but you could use a box or Tupperware) Place in a cool place where temperature stays even, or in the refrigerator. 
16. Allow cake to 'rest' for at least 6-8 weeks. After this freeze or keep in refrigerator. 

Cakes wrapped in cheesecloth. 

Lasagne

I think we can all admit...it's the season to change a few of our cooking routines. I sort of like the thought of cleaning up the BBQ and letting the garden take care of itself for the winter months meanwhile, we can cook up some of those warm comfort foods that remind us of the cooler days to come. Today I want to share with you our favorite lasagne dish, which brings comfort on any cold rainy or snowy day. This recipe takes a bit more effort, but if you make it in advance, you have the rest of the day to relax.

Lasagne

• one pound farmer sausage
• 1 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1  (28 oz) can crushed tomatoes
• 2  (6 oz.) cans tomato paste
• 2  (6 oz.) canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoon dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 tablespoon salt
• 1/4 teaspoon black pepper
• 4 tablespoon chopped fresh parsley
• 12 lasagna, oven ready.
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Method:

1. In a large Dutch oven, cook chopped sausage, ground beef, onion, and garlic over medium heat until well browned.
2. Stir in crushed tomatoes, paste, sauce, and water.
3. Season with sugar, basil fennel seeds, salt, pepper, and 2 tablespoons parsley.
4. Simmer covered, for about 1 1/2 hours, stirring occasionally.
5. In a mixing bowl, combine ricotta cheese with egg and remaining parsley and salt.
6. Preheat oven to 375 degrees.
7. Assemble: spread 1 1/2 cups of meat sauce in the bottom of a 9x13 baking dish.
8. Arrange 6 noodles lengthwise over meat sauce.
9. Spread with one half of the ricotta cheese mixture.
10. Top with a third of mozzarella cheese slices.
11. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
12. Optional; Cover with foil to prevent sticking or spray foil with cooking spray.  Make sure the foil does not touch the cheese.  I usually do not cover mine with any anything.
13. Bake in preheated oven for 25 minutes or until all the cheese is melted and slightly browned.
14. Bake it longer 45-60 minutes if lasagne has been refrigerated for a few hours.  Bake until heated and cheese has melted on top.

It's easy to make in advance, up to a day or two, and warm it up as family or company arrives on the doorstep.  Complement it with your favorite salad and my favorite bun recipe.

Maid Rite Burgers

If you are from Iowa, you will know exactly what 'maid rites' are!  They are a loose meat sandwich, made famous almost a century ago by Fred Angell, who opened a chain of restaurants in Iowa called Maid-Rite.  They were the first restaurants to have car-hops and drive-in service in the USA...and their trademark sandwich was what put them on the map.  86 years later, the company is still going strong!  On a recent trip to Iowa, we were served maid-rite sandwiches at my brother's home for lunch.  He told us the story behind the burger...and my sister-in-law shared her recipe.  So today I am sharing a copykat version of the original Midwest icon...served with corn-on-the-cob in true Iowa style.  They are not quite a burger...not really a sloppy-jo...but simply seasoned ground beef on a warm bun.  And apparently they are always served with dill pickles...and a spoon, just to be sure you get every last bit of meat.

• 1 pound lean ground beef
• 1 onion, chopped
• 1/4 cup ketchup
• 1 tablespoon brown sugar
• 1 tablespoon vinegar
• 1-2 teaspoons prepared mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup chicken broth

1. Saute ground beef and onions until meat is crumbled and evenly browned. (Use a potato masher to stir while cooking.)
2. Drain juices.
3. Add all remaining ingredients and simmer for about 45 minutes, or until most of the juice is gone.
4. Serve on warm buns, with mustard and pickles.

Tasty and tender!