Homemade Sandwich Buns

Homemade Sandwich Buns

1 cup milk
1/2 cup water
1 Tablespoon honey
1/4 cup butter
1 egg, room temperature
4 1/2 cups flour 
2 1/4 teaspoon yeast
1 teaspoon salt

Keep in mind this is homemade bread so it's going to take some time.  This is not a quick bread - so allow time to avoid frustration.  Take your time to make sure they are tasty.  Why spend time doing it just to rush and make them suck!?

Heat milk, water, honey, and butter until butter is melted on low.  Check the temperature or allow to cool a bit. Carefully beat the egg and add slowly to this mix.  You always want to add the egg to the mix because if you do it the other way around it will instantly cook the egg...also why you want to cool it slightly depending on how hot you melted it all at.

Mix 2 cups of flour, yeast and salt in large bowl. (I swapped out one cup of flour for whole wheat and used white for the remainder) Add milk mix.  Stir in the remainder of the flour 1/2 cup at a time.  Beat well after each addition.  4 1/2 cups is the amount you'll add and then you'll have extra to add while kneading.  Just so you know....

When dough pulls together in a soft ball turn it out onto a floured surface and knead until smooth and elastic.  Set the timer for 5 minutes and knead away adding flour as necessary to get it to be non-sticky.  You can also use a mixing hook on your fancy dancy machine if you have such a device.

Divide the dough into 12-16 parts.  Shape (light kneading) into smooth balls.  Flatten slightly and place on a baking sheet.

You, of course, have a warm spot all ready for your bread, right? Right! You did this right!??  Phew...good job - you now cover your bread and put in this warm spot.  Let rise to about double - 40 minutes or so.  

After buns have risen, brush tops with beaten egg for a shiny glaze.  At this point you can add poppy seed, sesame seed, minced onion, salt, etc.

Bake at 400 (you of course preheated the oven cuz you are a master cook) for 10-12 minutes

Soft, and yummy - warm in your tummy!

Pecan Pie Cookies

Pecan Pie Cookies

Cookie:
1 cup brown sugar, firmly packed
3/4 cup softened butter
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking powder

Filling:
1 cup chopped pecans
1/2 cup brown sugar, firmly packed
1/4 whipping cream
1 tsp vanilla

Preheat oven to 350.  Combine first 4 cookie ingredients in large bowl.  Beat until creamy.  Add flour and baking powder and beat until well mixed.

Shape dough into 1 1/4 inch balls.  Place 2 inches apart on ungreased cookie sheet.  Make indentations in each with thumb, rotating your thumb to hollow out the indentation slightly.  Or make it easy on yourself and just pick up the ball and create a hollow in it (it doesn't have to be so complicated!)

Combine filling ingredients in small bowl.  Fill each cookie with 1 rounded teaspoon of filling.  Bake for 8-12 minutes or until lightly browned.  Cool for at least one minute before removing.

I ended up using 1/2 cup of whipping cream as I messed up so they were a bit flat and ran a bit but they were still tasty.  Super easy and tasty and it's like mini pecan pies with no karo syrup.  HELLO!

Tummy...prepare to be happy!

Roast Turkey

Juicy Roast Turkey

Step 1: Plan ahead.  Recipe starts with a thawed turkey!
Step 2: Ready your fridge!  You'll need to put the turkey in a 5 gallon pail and then in the fridge overnight so you may just want to plan ahead by finding the pail, cleaning as necessary, and removing shelves and such from the fridge.  I don't recommend putting the turkey outside in the cold overnight - but hey, that's your call; maybe you want to encourage coons and cats to hang out and provide the cold wildlife with a free meal.  But, that might just put you behind in your turkey preparation...I'm just saying....
Step 3: Get going on making ice.  You'll need quite a bit.  Or cheat and go buy some. Lazy.

14-16 pound turkey

Brine:
1 cup kosher salt
1/2 cup brown sugar
1 gallon veggie stock (modify as necessary)
1 Tbsp black peppercorns
1 1/2 tsp allspice berries
1 1/2 tsp ginger
1 gallon heavily iced water

Aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
rosemary
sage

Other important items:
canola oil
emptied fridge
5 gallon bucket

Combine vegetable stock (I used 4of those concentrated chicken stock tubs and added water to make around a gallon of stock), brown sugar, salt, berries, pepper, and ginger in stockpot and heat until it boils and your sugar is dissolved.  Remove from heat. Cool. Put in fridge if you aren't ready to proceed yet.  I did not have a big enough stockpot so I simply did this step two times until it was all done.  I put this in the bucket let it cool slightly and moved on.  The recipe assumes you are doing this part a day or two ahead - I did it the day before.  Your choice.

Day or night before you want to eat - combine the above brine mix with your heavily iced water.  Place your thawed turkey in this bucket. Of course you have removed the innards cuz that would be silly not to.  It says to put the turkey in breast side down and weigh it down if necessary.  Since my bucket sits vertically (horizontal 5 gallon buckets??? Where do you people shop?) I simply put the bird in so it's legs were sticking out of the brine.  Make sure it's fully immersed (if not, ha ha).  Refrigerate overnight.  Technically the recipe also says it should be covered and you should turn it once half way through.  I say just leave forget it cuz it's fully immersed - why would you need to turn it? and let it sit overnight in the cleaned out fridge.

The following day....
Preheat oven to 500.  Remove bird from brine and rinse inside and out with cold water.  Discard the brine.  Place bird on your roasting rack in a half sheet pan. Pat dry with towels.

Combine apple, onion, cinnamon, and 1 cup water in microwave safe bowl and micro for 5 full minutes.  Add the rosemary and sage and place into turkey cavity.  Tuck wings underneath (no idea) and coat skin liberally with canola oil.

Roast on lowest oven level at 500 for 30 minutes.  Insert probe thermometer into thickest part of breast and reduce heat to 350.  Assuming you have an oven safe probe leave it in and set alarm for 161 degrees.  Should you not have a fancy dancy thermometer - best not to leave it in the oven as it will simply melt (not that I have any experience with this). 14-16 pound bird should take about 2 - 2.5 hours.  20 minutes per pound rule assumes you are roasting at a lower heat thus needing a longer amount of time, I'd guess. Watch that thermometer...or quickly call someone to bring you one should you have melted yours.  Once pulled from oven, let it rest loosely covering it with foil for 15 minutes.

Carve. Enjoy!  Juicyness worth the effort.  Plus it's kinda fun and you feel like a famous chef!

Mushroom & Spinach Korma

Mushroom & Spinach Korma

As the recipe states first, then my details later (oooh I have details!)
1 1/4 cup basmati rice
1 medium red onion (1/2 chopped; 1/2 thinly sliced)
1 2-inch piece ginger, peeled and chopped
1 plum tomato, chopped
1 tsp ground cumin
3/4 tsp ground coriander
kosher salt
2 Tbsp veggie oil
1 pound mixed mushrooms, sliced
8 oz baby spinach (about 8 cups)
1 15-oz can chickpeas, drained and rinsed
1/2 cup light coconut milk

1. Cook rice. Combine onion, ginger, tomato, cumin, coriander, and 1/4 cup water in blender and puree until smooth.
2. Heat 1 Tbsp veggie oil in wide saucepan over medium-high heat.  Add onion until golden. Add mushrooms and cook stirring occasionally about 3 more minutes.  Transfer to a plate
3. Heat remaining oil in same pan. Add tomato mixture and cook, stirring, until very thick (6 minutes).  Return mushroom mix to pan.  Add 1 1/2 cups water, bring to simmer and cook until mushrooms are soft (about 4 minutes).  Stir in spinach and chickpeas and cook 2 more minutes.  Stir in coconut milk. Serve with rice.

Oooh there are soooo many problems with this recipe!  I always have good intentions to follow the recipe but sometimes early on I realize this is never going to work!  Part of that, yes, may be rooted in my refusal to go shopping after deciding what to make.  I tend to do with what I have, therefore the first 5 ingredients were replaced!  In fact I don't even know what coriander even is!  Not to be deterred, I carry on.

My recipe would say: 

Get your rice cooking.  I used a rice cooker with brown rice made with half chicken broth and half water.  It's rice: make it how you want.

While rice is cooking cut an onion (I only had white so that's what I used and noone complained - oh wait that's because I'm the only one who ate it! :).  Brown onion in olive oil.  Dice up a nice tomato, or an unnice one, that you got from your little tomato garden or stolen from your neighbors little tomato garden.  Hold off on those mushrooms, I don't care if you mix them or not.  Brown the onion.  Move on.

We're at the add tomato mix and cook until it gets really thick...ummmm, what exactly is in that ingredient list that will make a mix thick???  How exactly?  No matter, we'll deal with that later.  At the point I add various spices most of which I have no idea how they will flavor my dish =)  Alittle ground ginger, a bit of chili powder, and some garlic basil herb mix my father supplied.  Please note that this is not thickening. Shocker.  Carry on.  Add your sliced mushrooms.  Simmer a minute or two.  Add spinach and chick peas.  Did you know that rinsing your canned veggies is a good way to make them lower in sodium - don't pay the extra cash for low sodium canned veggies - just rinse them.  See I save you money too! Man, I'm cool! =)

Did I fail to mention that you'll want a very large pan - such as a stir fry pan?  Huh, well it looks like you'll have extra dishes to do today.  Transfer, I'll wait.  Recipe says add 1 1/2 cup water. Say what?  This is going to be so runny. So not cool.  Fine, I'll compromise and add 3/4  cup chicken broth.  If you have a lid, slap it on and simmer.  If not, grab a pan - perhaps the one that you initially used - it's dirty anyhow - and use it as a cover.  

After about  4 minutes the spinach is cooked down and oh look it's a soup.  Didn't see that coming.  Now, I have no idea what Korma is - perhaps it's soup over rice. I don't particularly want soup over rice so we are fixing this now!  I add a nice dose of flour and cornstarch...make it a gravy baby.  Nice!  Add salmon after giving a huge hunk to the cat.  Viola!  Now you may serve over rice. 

Tasty and the cat is happy.  Let's face it the house is happy when the cat is happy! =)

NannerNut Mufs

NannerNut Mufs (aka: Banana Nut Muffins)

For the most part : ) I followed the recipe.  I only did a half batch but increased the bananas (I had three overripe ones what am I going to do with one left over!) and ended up with 12 standard sized small muffins.  Full recipe states 12 muffins so I'm not sure what happened there...but here is the full recipe in all it's glory!

Ingredients:
2 cups flour
1 1/2 tsp baking soda
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) butter, melted and cooled
2 eggs
1 tsp pure vanilla extract (why would you use fake stuff?  Nasty.)
1/2 cup pecans, chopped (or more or more plus walnuts...up to you)

Directions:
Preheat oven to 375.  Spray two muffin tins (or use paper cups and save yourself some washing time)

Combine flour and baking soda and set aside (do you honestly do this step.  I soooo do not. Yes, I understand why but when you get to the add flour mix part you can totally add the soda and mix and then the flour and mix and it gets all stirred up anyhow...but, do as you will, kitchen Gods and Goddesses)
Mash 2 of the bananas with a fork so they still have a bit of texture.  With an electric mixer (with wire whisk) whip the remaining bananas and sugar together like you mean it (3 good minutes...pretty sure I only made it to the half way point because patience is not my virtue - told myself I only did a half recipe so it was ok to mix for half the time : )
Add melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice as needed. 
Mix dry ingredients until just incorporated. Fold in the nuts and mashed banana.  Spoon batter into muffin tins to fill them about halfway (I filled completely to get mine to look like normal muffins - perhaps a check on the expiration date of the baking soda is in order)  Give them a rap on the counter to get any air bubbles out. (Watch yourself - don't go splattering batter everywhere, unless you are in someone elses kitchen - then splatter away!)

Bake until toothpick comes out clean, 18-20 minutes.  This is fine as long as you don't end up sticking the toothpick into a bit of mashed banana - cuz that will come out like it's wet but the muffins may be done.  I'd watch for brownness and wing it.
Let cool a few minutes before turning muffins out. Yeah I don't do that step either.
Serve wam...Yummy!

Mmm Mmm Mojos

Mojo potatoes. A great appetizer before pizza.  Remember Shakey's...well here's a recipe to recreate mojo potatoes.  Recipe as I found it and then, per usual, I'll let you know the modifications as we go along! :)

6 russet potatoes  (I used large red potatoes)
canola oil
2 eggs (I used one egg)
4 cups flour (umm, really? 1 cup for me)
seasoning salt
1/2 tsp cayenne (eeeks no way! how about chili powder - it's red)
2 tsp thyme (don't have any so let's use garlic herb mix)
2 Tbsp milk
1 Tbsp melted butter

Just looking at those ingredients I say Whoooa Doggie to the 4 cups of flour.  Four?  That seems just a wee bit excessive.  I used 2 large red potatoes and used only one egg and 1 cup of flour and ended up with beyond plenty left over of both the egg and breading mixes.  Even if you are double battering 4 cups seems excessive.  As for the seasonings I used what I have and what I thought would be good.  Chili powder actually brings a nice flavor to potatoes so opted for that, besides the fact that I don't have cayenne in this house - eeks!) But, you do as you will do.

If you are ready to proceed:
1. Place egg in bowl and beat adding milk and melted butter. (don't melt your butter and then add your cold ingredients or your butter will set - your objective is a mix not butter lumps otherwise you might not take the time to melt the butter, silly)

2. New bowl - mix flour and spices (I don't have cayenne or thyme so I dumped in some garlic herb seasoning and chili powder - guessing with my one cup of flour I probably used 1 tsp chili and 1/2 tsp garlic herb - basically I mixed until I was happy that it seemed there were actual spices in the flour so I'm not real clear on the amount actually used). 

3. Heat your oil

4. Cut each potato into rounds (cut lengthwise so you have tall pieces) - 1/4 inch thickness works.

5. Potatoes into egg and then into flour

6. Drop into hot oil (personally I like to gently place into hot oil - but if you feel like risking hot oil splattering your face - go for the drop - totally your call... I'll stand back).

7. Let them brown and cook.  (When you think they are probably brown enough - leave them for a little bit longer - the goal is to have the potatoes totally soft and feel like mashed potatoes inside your mouth. Leave it.  Leave it.  Leeeeaaave it....)

8. Drain and season with salt (I used a mix of salt and garlic salt)

9. Serve quick while they are steaming hot.  Go ahead and pile some Parmesan on that plate too.

Oh my goodness!  Give yourself some room because you'll be doing a happy dance!

Peeps Sunflower Cake

Mom will be so disappointed but this is using prepackaged everything.  But, it's just too cool to complain about.  Too bad you're on a diet and avoiding sugar...cuz this is gonna be tasty!  Almost too cute to eat....almost. =)

Ingredients:

• 1 package (18 1/4 oz) yellow cake mix
• 1 16 oz can of dark chocolate frosting (you may want more depending on how much you love frosting - original recipe called for 2 cans but 1 can worked perfectly for me)
• 19 yellow chick Peeps
• semisweet chocolate chips

Directions:

• Prepare and bake cake according to package.  Using the two 9inch round baking pans.  Cool for about 10 minutes and remove from pans to wire rack to completely cool.
• Spread frosting between layers and over top and sides of cake.
• Without separating Peeps and curving them slightly to fit, arrange chicks around the edge of the cake for sunflower petals.  For sunflower seeds, arrange chocolate chips in concentric circles in center of cake.

Note: once you place the Peeps you've placed the Peeps!  Same goes for the chocolate chips - if you pull them up because you decided it would look better if you did that - forgetaboutit! - you'll rip up the frosting and you're Peeps won't stick now.  Decide. Place. Live with it!!! =)

Final note: if you don't like Peeps - I do. I do! Give them to me!

Have fun & ENJOY!!!

Chicken Chinese Salad

Cold salad - but super yummy.  Has been modified from the original to my liking as follows:

Your shopping list will include:
cider vinegar (white works too)
sugar
canola oil
low sodium soy sauce
ramen noodle package (minus the flavor pack)
broccoli slaw
green onions

If you are adding chicken (can be made without and is still super good) and you are going to fry some chicken - do so while you are making the sauce as both need to cool before adding to the veggies.  Other options are to make breaded chicken pieces, or prepackaged chicken. I am partial to the Tyson Honey BBQ or frying some boneless skinless chicken breasts and adding some honey and BBQ sauce to it while frying.

1/4 c cider vinegar
1/2 c sugar
1/2 c canola oil
2 Tbsp low sodium soy sauce

I usually add just under these amounts as the original recipe calls for two ramen packages and I only use one - and the ramen soaks up these ingredients.  Your choice.  Play with it and you'll understand what I mean.

Combine all of these ingredients in small sauce pan and bring to boil until sugar is dissolved.  Allow to cool.

Thinly slice your 2-3-4 green onions.

Take out your aggressions and frustrations on the ramen noodle package - jeez not that much! - crunch it all up into crumbled and small pieces.  Open the package and dump into a large bowl - removing the flavor pack.  Add your green onions to the bowl.  Dump in a package of broccoli slaw (you may want to cut these up a bit to make it not so long and therefore more eatable pieces).  Add your cooled chicken and the cooled sauce.  Combine thoroughly. 

I usually can't wait so I eat some now but ideally I put the remainder in the fridge and let it marinate overnight. 

It won't last long!  Only share with those you really love!

Veggie Pizza

VEGGIE PIZZA

This is one of those foods I love but always thought must be super hard to make because noone ever makes it except for special occasions.   It's so NOT that difficult.  I don't think it's all that expensive.  I mean it's loaded with fresh veggies and that's somewhat expensive but it's fresh veggies...can you really put a price on your health?  And I HATE HATE HATE crunchy carrots - I only like carrots if they are mushy.  Fresh carrots get the big ole Eeeewwww factor...yet somehow on this I like um.  I'm very complex dont'cha know!  I've modified already so I'll give you my recipe.

Two 8oz crescent rolls
One 8oz pkg cream cheese
1/4 cup dill dip
1/3 cup mayo
3 cups toppings of your choice
1 cup (4oz) cheese of your choice

Bake unrolled crescent rolls.  Cool on rack.

Blend cream cheese, dill dip, and mayo.  Spread over cooled crust.  Sprinkle toppings then cheese.  Cut into squares and try not to eat the whole thing in one sitting!

My toppings of choice are broccoli, cauliflower, carrots (which I bought in a prepackaged bag all mixed up), and radish.  Cheese for me was swiss and chedder.

It's GOOOOOOOOOD!!!!!!!!!!!!!

Red Velvet Cake

Red Velvet Cake

1 cup butter, softened

2 eggs

1 1/2 cup sugar

1 tsp cocoa powder

2 oz red food coloring

2 1/2 cup cake flour 

1 cup buttermilk

1 tsp vanilla

1 tsp baking soda

1 tsp vinegar

Preheat oven to 350 degrees

In mixing bowl, cream together butter, eggs, and sugar.  Mix together cocoa powder and food coloring.  Add this to butter mix.  Alternately add cake flour and buttermilk.  (If you don't have cake flour put 2 Tbsp corn starch in 1 cup measuring cup and fill remainder of cup with all purpose flour; if you don't have buttermilk add a tsp or so of lemon juice to 1 cup liquid measuring cup and add milk to make 1 cup - let sit briefly).  Add vanilla.  Fold in baking soda and vinegar.  Pour into two well greased cake pans (or cupcake tins of your choosing).  Bake around 25-30 minutes or until toothpick comes out clean.  Let cool.  Invert cakes from pan.

Cream Cheese Frosting:

Two 8oz pkg cream cheese, softened

1/2 cup butter, softened

2 cup powdered sugar

1tsp vanilla

Saving a small amount for artistic flair.  Frost top of one cake.  Plop other cake on top and frost top and sides.  Take a small amount out and add 3-4 drops of red food coloring to make a nice pink shade.  Put this colored frosting in cake decorating tube and make cute little hearts or just let your artistic talent take you away and put blobs on.

Last time I didn't think I had quite enough frosting so I doubled the recipe and now I have too much.  Perhaps somewhere in between next time. But, alas I love red velvet cake and wonder about adding beets next time instead of food coloring.  Hmmmm, intrigued I guess I'll just have to make more red velvet cake...I mean I have frosting.  What's a girl to do?  If only there were someone to share it with....

Wine-Up

Time for a super simple yummy drink recipe

I go to a restaurant in Milwaukee with family members and love one of their drinks.  It's simply red sangria.  Well it's wine so I went to the store over the holidays and found fruity red sangria wine.  Awesome, right?  Yeah, not so much.  It was cheap wine and it was ok but it certainly wasn't the red sangria at the restaurant.  Come to find out their red sangria has all sorts of other ingredients that makes it so yummy good.  Hmmm, who knew?  So, now I still have this leftover bottle of red wine and I hate to throw money away but I really don't like it and I don't want to just hang onto it until it turns to vinegar (although I'm intrigued by that process....)  Went to a bar in town called Fat Jacks, was it called Fat Jacks???  Fat something or Jack something or something Fat or something Jack.  Anyhow the atmosphere was really nice but the drinks SUCKED!  I wanted a bloody mary.  It was the worst bloody mary in the history of bloody marys!  My aunt doesn't drink but decided she'd like a wine cooler.  Well they didn't have wine coolers so they made this drink for her and she hated it!  I took a sip and I really liked it and traded her the icky bloody mary for the icky wine cooler.  Now I can make my own!

Fruity red sangria cheap wine (chilled)
7up (chilled)

Chill both your wine and can of 7up.  Fill super big wine glass with can of 7up.  Fill remaining space in super big wine glass with fruity red sangria cheap wine.  Viola!  Drink up.  Jeepers this is good!

Banana Nut Cake

Banana Nut Cake with Cream Cheese Frosting

The easiest way to have this and have it be super yummy is to ask my mom to make it for you!  Yum!

Assuming you don't have that option:

2 1/3 cup flour

1 2/3 cup sugar

3-4 large very ripe bananas, mashed

2/3 cup butter (in sticks this equals about 11 Tbsp = 1 full stick plus 3 lines from the next stick)

2/3 cup walnuts or pecans

2/3 cup buttermilk

1 1/4 tsp baking powder

1 1/4 tsp baking soda

1/4 tsp vanilla

3 eggs

Heat oven to 350. Grease and flour two 9" round pans.  In large bowl beat all cake ingredients with electric mixer on low for 30 seconds.  Once well combined, beat on high for 3 minutes.  Pour into pans.

Bake 35-40 minutes or until toothpick comes out clean.  Cool about 10 minutes, then remove from pan to cooling rack.  Cool completely (about an hour).

Cream Cheese Frosting:

1 (8oz) pkg cream cheese, softened

1/4 cup butter, softened

1 cup powdered sugar

1/2 tsp vanilla

In medium bowl, cream together cream cheese and butter.  Mix in vanilla.  Gradually stir in powdered sugar.  Add more sugar if you want it to be thicker...mine came out a little runny but set up nicely in the fridge.

Frost top of one cake.  Plop other cake on top of frosting and frost top and sides of whole contraption.  You may need to make another batch of frosting depending on how well you like your cream cheese frosting!  I recommend chilling for a beat to set frosting.  I found it was better on day two after an overnight in the fridge. 
But, Mom's was way better!

Ruben

Classic Ruben Sandwich

Ok so this is easy and everyone knows how to make a ruben...but just the same, mostly cuz I really like the picture.  Mmmmmm, tasty.

Butter outsides of 2 slices of rye bread (no carraway seeds for me thanks)

Create sandwich keeping buttered side out.  Saurkraut, corned beef, swiss cheese, and thousand island dressing.  I keep the dressing on the inside protected by the beef and cheese to avoid soggy bread.

Fry until nice golden brown and insides are nicely warmed and melty.

Have some fun with variations:

• Try the classic ruben with creamy ceasar dressing instead of 1000 island.  Mmmmm.

• Or saurkraut, genoa salami, muenster cheese, and western dressing on homemade multi-grain bread.

Sandwiches are good. =)

Mayo Cake

1 8oz pkg cake mix
1 egg
1/2 cup cold water
1/2 cup mayo
1 tsp ground cinnamon

Preheat 350
Beat all ingredients on low until blended; then beat on medium 2 minutes, scraping sides occasionally. 
Bake 25 minutes if baking in 8" round pan or until toothpick comes out clean.

This is supposed to be a super moist cake.  This is one of those...recipes that don't always work out, but perhaps you'll like it.  Super easy to make but I didn't much like it.  Will have to investigate further as to why not.  I used a Jiffy cake mix as they are small and I'm only one person.  Did I not like it because I don't like Jiffy (will have to make a Jiffy cake by itself and see).  Did I not like it because of the cinnamon?  This is what I think the problem was.  Did I not like the mayo (can't imagine it added flavor though).  Or did I simply not like it because it was yellow and not chocolate? =)  I'm a pie person more than a cake person but I was in the mood for cake when I made this. Shared half of it and the response I got was the first bite was dry...hmmmmmm...but that it had good flavor.  I disagreed. Glad I didn't dress it up cuz I ended up throwing the rest out.  Just because I didn't like it doesn't mean you won't.  Give it a whirl.  Let me know your results!

Pecan Pie

Rockin' Southern Pecan Pie

1 cup sugar
1 1/2 cup corn syrup (dark or light)
4 eggs
1/4 cup butter
1 1/2 tsp vanilla
2 cups pecans, broken
1 unbaked deep dish pie crust


In saucepan boil the sugar and corn syrup for 2-3 minutes.  Set aside to cool slightly.


In a large bowl beat eggs lightly and very slowly pour the slightly cooled syrup mixture into the eggs, stirring constantly. (if you don't cool the mix enough or pour too quickly or pour the eggs into the syrup you will cook your eggs.  Please don't)


Stir in butter, vanilla, and pecans.  I like my pecan pie to be very pecan-y so I might add more pecans if I'm not satisfied with the ratio.  Your call.  I say add more!


Pour into crust.


Bake at 350 for about 45-60 minutes or until set.  Toothpick test can be used...just keep in mind it is a gel like pie so you don't want it completely dry.

Perfect Every Time Pie Crust

1 1/2 cup flour
1/2 cup shortening
2 1/2 Tbsp cold water
1 1/2 tsp vinegar
1 egg, slightly beaten


Using pastry cutter, cut shortening into the flour.  Combine water, vinegar, and egg and blend it into the mix.  If it's sticky add alittle flour.  Shape into two balls.  Use immediately or wrap one and freeze it for later.  Flour dust a rolling pin and work station (not much should be needed as your crust ball shouldn't be sticky).  Roll this way. Roll that way.  Nice even soft strokes.  Make into a circle that is about 2 inches bigger than the rim of your pie pan.  Roll crust onto the pin and lay out of the pan.  Flute the edges with finger/thumb - finger.  Or just call me and I'll make your crust for you cuz I'm a rockstar when it comes to pies!  I give lessons too! =)


 
The special trick for this pie is dissolving the sugars completely...to really add richness.  For those extra bits of crust...add some cinnamon/sugar and bake for 8 minutes or so.  Yum...bonus!

Blueberry Muffins

Jordan Marsh Blueberry Muffins

1/2 cup butter
2 cups flour
1 cup sugar
2 eggs
1/2 cup milk
2 tsp baking powder
2 1/2 cups large fresh blueberries
1 1/2 tsp vanilla extract

2 tablespoons sugar (for top of muffins)

Preheat oven to 375°F.

In a large bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each.

In a second bowl, combine all dry ingredients. This is important as you don't want to overmix once you add wet with dry.

Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.

Mash 1/2 cup of blueberries and gently stir into mixture - will create slightly purple mix and add blueberry flavor.  Add the remaining whole berries and stir in gently by hand.

Spray muffin pan fill 2/3 - 3/4 full.

Sprinkle sugar on top of unbaked muffins 

Bake for 25-30 minutes. Enjoy!  

Will make 12 or 6 gigantor ones...which is my preference! =)

Took a while to find a good blueberry muffin recipe.  Here it is!  Best blueberry muffins I've ever made...and possibly the best I've ever had.  Yum.

Sopapilla Cheesecake

3 (8oz) packages cream cheese, softened
1 1/2 cups sugar
1 1/2 tsp vanilla extract
2 (8oz) cans crescent roll dough
Topping:
1/2 cup melted butter
1/2 cup brown sugar
1 tsp cinnamon
1/4 cup sliced almonds

Preheat oven to 350 degrees

Beat cream cheese with the 1 1/2 cups sugar, and vanilla until smooth.  Unroll the cans of crescent rolls and shape each into a separate 9x 13 rectangle (rolling pin if necessary).  Press one piece into the bottom of sprayed 9x13 baking dish.  Evenly spread cream cheese mix on top, then cover with the remaining dough.

Drizzle topping butter over cheesecake.  Stir brown sugar and cinnamon together and sprinkle on top of butter.  Add sliced almonds.

Bake until crescent roll has puffed and is golden brown. About 45 minutes.  Cool completely and cut into squares.

I found that pulling the dish at the 45 minute mark had the golden brown and puffy result but it was still sloshy as you pulled the pan.  This is what I think you want.  It should be alittle bit mobile under that crescent roll. Also, note that the crescent roll deflated but not along the edge - if you feel this edge it felt wet - but this is the cream cheese not the rolls.  You are good to eat.

Modifications:

Make as indicated except do not add the topping ingredients - instead add blueberry pie filling on top after it has baked and cooled.  Or red raspberry pie filling. Or apple. Or lemon.  Pretty much anything would work.  This is blueberry.  Tried it over the completed above recipe and simply did not care for the sugar topping with the blueberry pie filling so I'd recommend tossing the topping and going with the filling.  Course I also would probably just make a normal cheesecake as it's the same amount of effort to me.  But, these were good!

Bon Bon

Peanut Butter Bon Bon with special guest, Oreo

1 1/2 cup Rice Krispies cereal

1 1/4 cup crunchy peanut butter

1/2 cup graham cracker crumbs

1/2 cup unstuffed Oreo cookie crumbs

1/2 cup powdered sugar

~6 oz white baking chocolate

~6 oz dark baking chocolate

Unstuff  Oreo cookies and blend until you make about 1/2 cup crumbs; tossing the nasty Oreo cookie centers, or buy Oreo cookie crumbs if you can find them.  Can't tell you how many cookies as if you really want to prepare these the way I did you'll have to start by making the full version of the Chocolate Cream Pie and save 1/2 the crust mixture (this mix will then be used as 1 cup in place of 1/2 cup of Oreo and 1/2 cup graham cracker crumbs).  BUT, should you find yourself with too many Oreos leftover I'll certainly come over and devour the remaining for you so you can stay on your diet!  =) I'm sweet that way. =)

In large bowl stir cereal, peanut butter, graham cracker crumbs, Oreo cookie crumbs, and powdered sugar.  Refrigerate for about an hour.  This will make the mix less sticky and easier to manipulate.

Shape crumb mixture into balls. About a teaspoon for each.

In small saucepans gently melt the confectioner's chocolates over low heat (each in a separate pan thank you).  Dip each ball into chocolate, letting excess drip off.  Place on wax paper.  Refrigerate at least 20 minutes or until set.

Yield about 44 pieces, depending on how big your balls are (ok that sounds dirty but you know what I mean! =)