Recipe Friday – Pecan Pie Muffins

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Hi all!! Can you believe it is so close to Christmas? I cannot believe it at all. And on top of it today Is the Winter Solstice!! All sorts of goodies are gonna get eaten today…well this evening. I hope everyone of you are enjoying this holiday season and will continue to have an amazing rest of this year. Yes I said rest of this year…2018 is almost over too!! Wow..just wow!

Today’s recipe is a really good one and it says that it tastes like pecan pie but I don’t think so. It tastes more like a cross between the Pecan Sandies and Pecan Caramel Rolls. Either way the are still so good. Hope you enjoy them!!

 

Pecan Pie Muffins

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
  2. In a medium bowl, stir together brown sugar, flour and pecans.
  3. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined.
  4. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
  5. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.

Recipe Friday: Pecan Sandies

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Hi all!! Here is a good recipe to fix with tea or coffee. It’s sweet but not too sweet and is really easy to fix. I love cookies but sometimes they can be a little boring. These are anything but. Enjoy!!

 

Pecan Sandies

Ingredients

Direction

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners’ sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture.
  4. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar.
  5. Place the cookies 2 inches apart onto ungreased cookie sheets.
  6. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden.
  7. Remove from cookie sheets to cool on wire racks.

Recipe Friday: Cranberry Oatmeal Cookies

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Here is a great quick holiday recipe. I love oatmeal cookies but I never really cared for raisins in  oatmeal cookies, so most of the time I would leave them out. Then I stumbled across this recipe while searching the internet and instead of using raisins they used cranberries. So I decided to bake them and I thought they were amazing. They are not overly sweet but sweet enough to enjoy with a cup or coffee or tea.

 

Directions

  1. In a bowl, whisk together the flour, baking powder, and salt. Stir in the oats. Set aside.
  2. In a mixer, beat together the butter and brown sugar until well combined, about 1 minute. Beat in the eggs and vanilla.
  3. Stir in the flour mixture until just combined.  Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use).
  4. Preheat the oven to 375°F. Line a couple sheet pans with parchment paper.
  5. Scoop the heaping tablespoon sized portions of the dough onto the lined sheet pans, spacing them about 1 1/2-inches apart.
  6. Bake for 12-14 minutes or until the cookies are lightly browned. Let them cool for a few minutes and then transfer to a wire rack to finish cooling.

Recipe Friday – Crackle Top Molasses Cookies

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Here is a delicious recipe one of my friends gave me. They are sort of like ginger snaps but with at really strong molasses taste. Enjoy!!

 

Crackle Top Molasses Cookies

Ingredients

Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. In a large bowl mix oil and 1 cup of sugar.
  3. Add egg, beat well. Stir in molasses, 2 cups flour, baking soda and spices.
  4. If necessary, add more flour to make a firm dough.
  5. Shape dough into 1 1/4 inch balls. Roll in 1/3 cup sugar.
  6. Place 3 inches apart on an ungreased baking sheet.
  7. Bake 12 to 14 minutes or until tops crack.
  8. Remove from baking sheet and cool on rack.

Recipe Friday: Crispy Mashed Potato & Stuffing Patties

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Hi everyone!! If you’re reading this you made it through another Thanksgiving feast and survived the ensuing food coma. But now you have all those leftovers. What should you do with all that amazing food, even though if your like me you’re already tired of it? Well I got a pretty basic recipe that I already do without leftovers but as I was scouring the internet I found this one that is really similar to my basic one. It has been adapted to use with leftovers: Crispy Mashed Potato & Stuffing Patties.  Enjoy!!

 

 

Crispy Mashed Potato & Stuffing Patties

Ingredients

  • 2 large eggs, lightly beaten
  • 2 tablespoons finely chopped onion
  • 1/4 teaspoon pepper
  • 2 cups leftover mashed potatoes
  • 2 cups leftover chopped cooked turkey
  • 2 cups leftover stuffing
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • Unsweetened applesauce, optional

Directions

  1. In a large bowl, whisk eggs, onion and pepper.
  2. Stir in potatoes, turkey and stuffing.
  3. In a large skillet, heat butter and oil over medium-high heat.
  4. Working in batches, drop potato mixture by 1/2 cupful into skillet
  5. Press to flatten slightly.
  6. Fry on each side until golden brown and heated through, 4-5 minutes. Drain on paper towels.

Recipe Friday: Pecan Pie

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Hi all!! With the holidays coming I figured I would post a classic recipe I am sure almost everyone loves: Pecan Pie!! I know I do and my husband is always waiting for this time of year just for that. A lot of people think it is difficult but to be honest it is one of the simplest pie recipes I know. Enjoy!!

Pecan Pie

Ingredients

  • 1 3/4 cups white sugar
  • 1/4 cup dark corn syrup
  • 1/4 cup butter
  • 1 tablespoon cold water
  • 2 teaspoons cornstarch
  • 3 eggs
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/4 cups chopped pecans
  • 1 (9 inch) unbaked pie shell

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
  3. In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
  4. Bake in preheated oven for 45 to 50 minutes, or until filling is set.

Recipe Friday – Pomegranates!!!

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With it being fall I am looking forward to all the feast days coming up. I love food…lol!! This time of year really is my favorite time just because so many things come from the harvest. Depending where you are located determines what is best for the area you are in. Nowadays, unlike when I was growing up, you can get whatever is being harvested where ever. I sort of miss the days when you had to wait for certain things for the seasons to change so they were available. There was the anticipation of the new harvest. Now everything is there anytime of the year. It’s not as exciting. But there is one fruit that I still have to wait for, for this time of the year: Pomegranates!! It might be because they are too expensive to import or they just grow in certain areas but I am so excited when fall comes around just for those 🙂 You can use them in salads, sweets, main courses, drinks, or just by themselves. For this Friday I am going to post a couple of recipes for Pomegranates…something sweet and something for dinner. Enjoy…I know I will!!

Pomegranate Roasted Chicken

Ingredients

  • 1 cup pomegranate juice
  • 3-pound whole chicken
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup low-sodium chicken stock
  • 1 tablespoon fresh thyme
  • 1 cup pomegranate seeds

Directions

  1. Heat pomegranate juice in a small saucepan over medium heat until reduced to 1/4 cup. Set aside.
  2. Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450 degrees.
  3. Brush chicken with oil and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet.
  4. Roast chicken, turning once, until golden and cooked through, about 50 minutes. Transfer to a serving dish and brush with reduced pomegranate juice; let stand 10 minutes.
  5. Deglaze skillet over medium heat with stock, scraping up brown bits with a wooden spoon. Cook until reduced by half. Strain fat. Add thyme and pomegranate seeds. Serve with chicken.

Pomegranate Scones

Ingredients

  • 2 cups flour
  • 1/3 cup sugar + and extra T for sprinkling
  • 1 t baking powder
  • 1/4 t baking soda
  • 1/2 t salt
  • 8 Tbls butter, 1 stick or 113gm (cold or frozen)
  • 3/4 cup pomegranate seeds
  • 1/2 cup evaporated milk or half & half or cream (I guess full cream milk would work too, I used avapourated milk)
  • 1 large free-range egg

Directions

  1. Preheat your oven to 400F / 200C.Mix the flour, 1/3 cup sugar, baking powder, baking soda and salt.
  2. Grate the butter into the flour mixture on the large holes of a grater. Using your fingers work the butter into the flour until the mixture resembles a coarse crumb.
  3. Stir in pomegranate seeds.In another bowl, whisk the cream / milk and egg until smooth.Using a fork, stir cream/ egg mixture into flour mixture until a dough forms.
  4. Empty the dough onto a well floured surface and need briefly so that it comes together.
  5. Pat down to form a large flattened disk. Using a sharp floured knife or pastry cutter cut the dough into 8 triangles.
  6. Place these on a lined baking tray allowing space in between  each. Sprinkle the 1 tablespoon of sugar over the top surface of the scones.
  7. Bake for about 15 minutes until golden brown.