Dr. Pepper Apricot Nut Bread

This recipe may be the closest thing to fruit cake my family likes for a Christmas treat although the only fruit it contains is dried apricots. I open the frayed, stained pages of a little blue book and begin stirring up memories along with all the ingredients! The recipe for Dr. Pepper Apricot Nut Bread came from a booklet handed out at the Texas State Fair in 1978!  A family trip to the fair resulted in a recipe we have used ever since.

Dr. Pepper Apricot Nut Bread

1 Tablespoon melted butter

1 1/2 cups sugar

1 egg, unbeaten

2 1/4 cups flour

2 teaspoons soda

1/2 teaspoon slt

2 cups dried apricots, choppd

1 cup pecans, chopped

1 1/2 cups boiling Dr. Pepper

1 Tablespoon vanilla

Preheat oven to 350 degrees. Cream together melted butter, sugar and egg in large bowl and set aside. In another bowl, combine flour, soda, and salt.  Add flour mixture to chopped apricots and pecans and toss. Add flour and fruit mixture  to sugar and egg mixture alternately with boiling Dr. Pepper.  Add 1 Tablespoon vanilla and mix. Pour into standard loaf pan and bake in 350 degree oven for 1 hour or until toothpick tested in center comes out clean.  I always double the recipe. This freezes well.

Caramelized Onion, Apple and Brie Flatbread with Rosemary

 

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Flatbreads are one of my new comfort foods!  There are endless variations, most are quick and simple to prepare, and I have not made one I did not like yet. The combination of flavors from caramelized onions, brie, and tart apples pared with a layer of herbed goodness from sprigs of our garden rosemary is wonderful. We enjoyed this flatbread for a light evening meal, along with extra apple slices. Try different apples – we like Granny Smith, but also favor Honeycrisp and Smitten. The sweet, crisp crunch adds perfectly to creamy cheese and onions.

Caramelized Onion, Apple and Brie Flatbread with Rosemary

1 ball of premade pizza dough from the freezer shelf of your supermarket (or Naan, if you prefer)

1 apple of your choice, cut into thin slices (I used Honeycrisp)

1/2  cup cubed Brie cheese 

caramelized onions (see recipe below)

chopped fresh rosemary (Save a sprig for garnish)

Balsamic Caramelized Onions:

1 large sweet onion

1 tbsp butter

1 tbsp Balsamic vinegar

salt & pepper to taste

Melt the butter in a skillet over low/medium heat.Slice the onions and add them to the skillet. Stir in the balsamic vinegar.Turn the heat down to low, and cook the onions until they are soft, beginning to brown, and there is no liquid in the pan, about 15-20 minutes. Set aside until you are ready to add them to flatbread.

If using frozen pizza dough, thaw overnight in refrigerator. Set out on counter to come to room temperature before handling. When ready to assemble flatbread, pat dough out to a long oval on baking sheet and brush with olive oil. Spread caramelized onions over, then scatter slices of apple and cubes of Brie. Sprinkle with chopped fresh rosemary and a few Malton salt flakes if you wish.

These flatbreads can also be grilled on the BBQ. Just set them right on the grill , and bake them the same way you would in the oven. Remove when crust browns and cheese is melty. They cook fast and can burn easily, so be ready with spatula and plate to lift them off.

2 Ingredient Biscuits

A good recipe can often be used in different ways. My previously posted 2 Ingredient Bread is the simple recipe used for breakfast in biscuit form. Divide the dough into a dozen drop biscuits for delicious, tender, and crusty biscuits.  They may not be as pretty as the traditional rolled and cut biscuits, but this is so quick and tasty.  To make flat bread in the same way, simply flatten out the pulled pieces.

2 Ingredient Biscuits

1 cup whole fat Greek yogurt

1 cup self-rising flour

Preheat oven to 400 degrees.  Prepare a baking sheet by lining with parchment paper. Put flour into a large mixing bowl.  Make a well in the center and add yogurt.  With your hands, begin gently pulling some of the flour over into the yogurt, repeating until the 2 ingredients are a shaggy dough you can shape into a ball.. Knead gently and pull off pieces to place on the baking sheet.  This will make 9 -12 small biscuits or 6 large ones.  Bake for 15 to 20 minutes or until turning golden brown.

Mashed Potato Cinnamon Rolls

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Many years ago, I was given a recipe for these big fluffy cinnamon rolls, with the curious ingredient of mashed potatoes!   If you have leftover mashed potatoes, this is one of the bet ways to use them!  They are light, fluffy, and smell heavenly while rising but even better while baking!
Mashed Potato Cinnamon Rolls
  • 4½ cups flour (separated 1½ and 3 cups)
  • 1 package active dry yeast (2¼ teaspoon)
  • 1 cup milk
  • 1 cup mashed potato
  • ⅓ cup butter, cut up
  • ¼ cup sugar, granulated
  • 1 teaspoon salt
  • 2 eggs
 Cinnamon sugar mixture
  • ½ cup brown sugar
  • 1½ teaspoon cinnamon
  • 1-2 tablespoons flour
  • ¼ cup butter, melted (for brushing)CinnamonRolls1CinnamonRolls2
  1. In large mixing bowl of stand mixer, combine 1½ cups of flour with yeast.
  2. Combine milk, potato, butter, sugar, and salt in a medium saucepan, then heat on medium heat until butter starts to melt.
  3. Remove from heat .
  4. Add slowly to flour mixture and mix with regular mixing paddle on low speed for about one minute.
  5. Add eggs and continue beating 2-3 minute. Scrape down sides of bowl.
  6. Switch to dough hook.
  7. Add the rest of the flour (3 cups) and mix for about 5 minutes until smooth and elastic. Alternately, you can knead by hand.
  8. Place the dough in a lightly greased bowl. Make sure to turn dough in order to completely coat the dough with the grease.
  9. Cover with plastic wrap.
  10. Let rise for about 45 minutes or until doubled in size.
  11. Punch dough.
  12. Turn it out on a lightly floured board and let it rest for about 10 minutes.
  13. Meanwhile, combine brown sugar, cinnamon and flour in a small bowl. Set aside.
  14. Also, prepare pan (13 x 9 x 2 inches) by greasing or spraying with non-stick spray.
  15. Preheat oven to 375 ° F.
  16. Roll out dough until you get an 18 x 12 inch rectangle.
  17. Brush the surface with melted butter and evenly sprinkle the cinnamon sugar mixture.
  18. Roll into a log, starting with the long side.
  19. Cut the roll into 12 slices.
  20. Place in prepared pan.
  21. Cover with plastic wrap and let rise for about 30 minutes or until double in size.
  22. Bake for about 30 minutes or until golden brown.
  23. Cool slightly before drizzling with icing (if using).
Glaze
Mix 1 cup powdered sugar with a few tablespoons of milk.Whisk until smooth and just glaze the rolls before serving.
I like to zest a little orange peel or lemon peel into this, optional.
Whisk until smooth and just glaze the rolls before serving.
Make it ahead:Once the rolls have been cut and placed in the pan, they can be refrigerated overnight. Remove from fridge and let stand at room temperature (covered) for about 30 minutes before baking (as per instructions).

Blueberry Muffins

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Fresh blueberries usually disappear before I have a chance to cook with them, because we love them fresh, with yogurt, and in smoothies. But prices have been good lately and I decided to use some of the most recent purchase making these fresh blueberry muffins. These were wonderful fresh from the oven, but this makes a large batch, so I stored them in the refrigerator for breakfasts and snacks. This recipe has more berries than most, so they are moist, full of berry goodness, and a little crumbly – yum!

Blueberry Muffins

12  cup butter, at room temp

1 cup sugar

2 large eggs

1 teaspoon vanilla

2 teaspoons baking powder

1teaspoon salt

2 cups flour

1cup milk

2 1cups fresh blueberries

1 Tablepoon sugar and 1.2 teaspoon nutmeg for topping

Heat oven to 375°. Mix 1 Tablespoon sugar and 1/2 teaspoon nutmeg for topping and set aside.

Grease 18 regular-size muffin cups  In bowl, mix butter and sugar until creamy.Add eggs one at a time, then beat in vanilla, baking powder and salt.

Fold in half of flour, followed by half of milk. Repeat for other half. Fold in blueberries.

Spoon into muffin cups and sprinkle topping  onto each muffin.

Bake 15 to 20 minutes, until golden brown and test done..

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Apricot Scones

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I fell in love with scones in 1991 during a trip to Scotland. While we were living in Indonesia, I read an enchanting article in Victoria Magazine which featured a tearoom in the Highlands housed in a 200 year old cottage. When we planned soon after to include a trip to the UK on summer trip back to the US from Jakarta, I hoped to add a visit there. Joe managed to find Shore Cottage (not easy), and he and I and our youngest son, Ben had tea there. I bought a Shore Cottage Tearoom Book of Recipes which still holds a place of honor on my shelves of cookbooks. Tell me, wouldn’t you be drawn to go to a place with this description?

“Through a periwinkle gate and a rose-bedecked door, one enters the white cottage where Lilly McNaught was born Perched above Loch Etive, it is now a tearoom noted for the sweets Lilly bakes with her daughter and granddaughters.”

This recipe is not in Shore Tearoom’s little blue book, but it comes from an intrigue with scones begun there in the Scottish Highlands.  When I think of baking them, I am reminded of the Shore Tearoom and our scones there. As you can see, I still have the article which drew me there.  I keep it folded inside the recipe book. I don’t know if Lilly still bakes with her granddaughters, but tomorrow I plan to bake scones with mine!

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Apricot Scones

2 Cups flour

3 Tablespoons. sugar 

3 teaspoons baking powder

2 teaspoons orange zest

1/2 teaspoon salt

1/2 Cup dried apricots, chopped

1/2 Cup white chocolate chips

1 1/2 Cups whipping cream

1/2 teaspoon almond extract

1 Cup powdered sugar
2-3 Tablespoons. orange juice

Preheat oven to 400°. Line with silpat or grease baking sheet. In a large bowl, combine the flour, sugar, baking powder, orange zest, salt, apricots and vanilla chips.Stir to coat apricots. Add the whipping cream and almond extract all at once and stir just until ingredients are moistened.

Turn out the dough on a lightly floured cloth, turning a few times until smooth. Divide the dough in half and pat into two 6-inch rounds. Cut each round into 6 wedges. Place 2 inches apart on baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Cool for 5minutes. While the scones cool, combine powdered sugar and orange juice. Drizzle over warm scones. These are best served warm.

Poppy Seed Rolls

 IMG_1781 IMG_1779Crescent roll dough found in the refrigerator section of the supermarket is one of the most versatile ingredients to be found!  Hundreds of uses can be found online and in cookbooks, featuring the dough in everything from savory starters to desserts.  Stuffing the dough with poppy seed paste or filling is only one of the many fillings that result in easy to do, tasty pastries.  These are close to homemade poppy seed kolaches!  We also use chocolate chips, apple slices sprinkled with cinnamon sugar, and separate the dough triangles into smaller pieces to wrap little sausages for pigs in a blanket!

Poppy Seed Rolls

2 cans (8 oz each) refrigerated crescent dinner rolls
1 can poppy seed filling
For Glaze:
1⁄2 cup

confectioners sugar

1 1⁄4 tablespoon milk
1⁄4 teaspoon fresh lemon zest

Preheat oven to 375 degrees. Line large baking sheet with silicone liner or lightly butter. Separate dough along perforations into 16 triangles. Spread poppy filling over triangles. Roll up, starting at wide end. Bake 12 to 14 minutes or until golden brown. To make glaze, combine confectioners sugar, milk, and lemon zest in small bowl, and stir until smooth. Drizzle glaze over top of rolls while they are warm

Pumpkin Bread

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I first learned to bake pumpkin bread in 1966 when we moved in our first house and I learned how wonderful neighbors can be!  Amon and Lucille White lived next door. I believe this recipe came from Lucille, although it was very popular among others on South Little John Circle.  For many years I baked it as we did then – in three/1 pound coffee cans, so the loaves were lovely and round and sliced beautifully. Of course, then 1 pound coffee cans became smaller than 1 pound, and baking in any kind of can became questionable so now I make this in 2 loaf pans.   This is guaranteed to make your kitchen smell like Christmas.

IMG_1392Pumpkin Nut Bread

3 eggs

3 cups sugar

1 teaspoon vanilla

1 can pureed pumpkin

1 cup oil (original recipe called for Mazola)

3 cups flour

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon ground cloves

1 teaspoon nutmeg

1 teaspoon baking powder

1 teaspoon soda

1 cup chopped nuts

Grease loaf pans and fill half full (1966 in 3 one pound coffee cans) and bake at 350 degrees for 1 hour, or until done.  Turn upside down on rack when removed from oven and let cool before removing from pan.

Apple Cider Muffins

IMG_1328I know I have featured apples oftenhere lately, but we have enjoyed them often!  These muffins were a great Saturday morning breakfast treat, with enough left over for a busy Sunday morning tomorrow! It is already beginning to smell alot like Thanksgiving!  Cinnamon, nutmeg, and ginger add to the brightness of apple cider and apple butter for flavor.  The list of ingredients is long, but well worth it.

 

Apple Cider Muffins

:2 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt   

1 Tablespoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1 large egg

1/3 cup brown sugar

1/2 cup of apple butter (can substitute pumpkin butter or other fruit spread)

1/3 cup of maple syrup

1/2 cup chopped crystallized ginger (I use Penzey’s crystallized ginger bits)

1/3 cup of apple cider

1/3 cup of Greek yogurt

1/4 cup of canola oil

For Topping

1/4 cup brown sugar

1 Tablespoon oatmeal

1 Tablespoon flour

1  teaspoon cinnamon

2 Tablespoons  butter, cut into small pieces:

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.

Make topping by combining  flour, oats, cinnamon, and butter together with your fingers until crumbly. Set aside.

Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and clove together in a bowl until well mixed.

In another bowl, whisk the brown sugar with the egg, then add apple butter, maple syrup, crystallized ginger, apple cider, and yogurt. Mix well. Slowly add flour mixture to egg mixture; gently stirring until combined. Don’t over mix.

Spoon batter into the muffin tray. Sprinkle topping evenly over the top of each muffin.

Bake for 15; or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for a few minutes before removing from baking pan.  Serve hot with butter! .

Adapted recipe from For the Love of Cooking.net  Also featured in Eating Well

Rosemary Corn Cakes

001These corn cakes are delicious with last week’s posted recipe for Cheese Broccoli Soup!  My sister sent me the recipe, originally found on Rachel Ray’s cooking show.  I made a few small changes and will certainly make these again soon. I cooked mine in my old iron skillet friend and they reminded me of the corn bread cakes my mother used to cook this way.  She never used fresh herbs and although bacon was a staple at our house, she never used Pancetta, but I think she would love these, and probably crumble them into a glass of buttermilk!

Rosemary Corn Cakes

1 box (8 1/2 ounces) corn muffin mix (recommended: Jiffy)
1 egg
2 tablespoons butter, melted
3/4 cup milk
3 tablespoons finely chopped fresh rosemary leaves
1/3 cup chopped prosciutto (substitute crumbled crisp bacon or ham if you like)

Tabasco sauce (optional)

Put muffin mix, egg, and  butter in mixing bowl ,add milk, rosemary, chopped prosciutto and a few dashes of Tabasco.  Heat iron skillet and coat lightly with butter.  Form small cakes, 2 to 3 inch circles and cook cakes until golden on each side, then repeat with remaining mixture. Don’t crowd the skillet, the batter expands as the cakes brown.

Delicious as is, or drizzled with maple syrup or honey.
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/sweet-savory-menu-rosemary-corn-cakes-prosciutto-chicken-sausages-hot-and-sweet-peppers-recipe.print.html?oc=linkback