Tuesday, September 25, 2012
Here is the recipe from that day. It is both easy and delicious, but does require a yellow cake mix, as well as pumpkin butter. It is a perfect additional to your fall breakfast or dessert table.
1 box of yellow cake mix(reserve 1 cup and set aside)
1/2c. melted butter
1/8 c. milk
1 c. flour
1 jar of Muirhead Pecan Pumpkin Butter(13.5 oz)
Mix the remainder of the yellow cake mix with1/2 cup of melted butter. Add one egg and mix well. Press this mixture lightly into the bottom of a 9 x 13 square pan. Set aside.
Mix the 1 cup of reserved cake mix with the flour, sugar, softened butter and cinnamon. Mix until crumbly,and sprinkle on top of the pumpkin mixture.
Bake at 350 degrees for 35-40 minutes until golden brown. Let cool slightly ,then cut into squares.
Wednesday, September 19, 2012
1/4 stick of unsalted butter,slightly softened
1/4 c. Flour
1/4 c. Oats
1/4 c. Brown sugar
Pinch of salt
3/4 tsp. cinnamon
Blend all of the ingredients together with your fingers, until crumbly. You can make your crumbs as large or small as you want, but I just tend to toss it on top of the pie in little bits until the top is covered.
1-1/2 a 2 lbs. of apples,peeled and chopped(I used gala,granny smith, and empire)
Zest of 1 lemon
2-1/2 c. flour
pinch of salt
2 sticks of butter,chilled and cut into small cubes
1/2 c. ice cold water
In a food processor, blend the flour,salt and butter until the butter looks like small peas. Slowly add the water,a little at a time, until the dough comes together in a ball. Wrap dough in plastic and refrigerate for 30 minutes or up to 24 hours.
When ready to use, roll out on a well floured surface,then place the dough into a pie plate. Cut the dough that is hanging over the edge until it is about 2 inches longer than the edge of your pie plate. Fold the excess under ,and crimp along the edges with your fingers. Prick the bottom of the crust with a fork,and refrigerate until ready to use.
Sunday, September 16, 2012
The fields were vast,and the bushes so high,that we were joking that someone could get lost for days in there.....then we came upon to ladies who had unfortunately lost there keys out here....can you imagine?
Enjoy the rest of your weekend!!
Saturday, September 15, 2012
Saturday, September 8, 2012
Here is a great recipe for eggplant parmesan.I used the fresh eggplant from my son Timmy's garden,and it turned out wonderful.In this recipe,the eggplant is brushed with a delicious balsamic mixture,and is not fried. It adds amazing flavor,and cuts a few calories too!
1 large onion,chopped
2 cloves of garlic.minced
4 Tbsp. dry white wine
1- 14 oz can of either stewed tomatoes,or crushed tomatoes
1-2 fresh plum tomatoes,seeded and chopped
fresh basil,chopped ( I used about 10 leaves)
Saute the onion in about 1 Tbsp. of olive oil,and 2 Tbsp of the wine for about 4-5 minutes.Add the garlic.Saute for one minute more. Add the tomatoes,and the remaining 2 Tbsp. of wine. Let simmer for about 15 minutes. Remove from the heat,and add some fresh,chopped basil.
1-1/2 - 2 lbs of eggplant,cut into 1/2 inch slices
3 Tbsp. balsamic vinegar
1 Tbsp. olive oil
3/4 c. sugar
1/2 tsp. dried oregano
1/2 tsp. pepper
4 oz. mozzarella cheese
1/4 c. fresh parmesan