Mini-Pecan Pies and Mini-Pumpkin Pies
Ingredients:
2 9" pie shells
Your favorite Pumpkin Pie batter or your favorite Pecan Pie batter
Instructions -
1. Make your favorite Pumpkin Pie batter or your favorite Pecan Pie batter.
2. Grease a 12 muffin/cupcake pan
3. Cut 4 inch circles into the pie crusts
4. Place the 4 inch pie pieces into muffin pan.
5. Fill the pie dough lined muffin pan with the prepared batter - 3/4 to almost full.
6. Bake at 375 for 30-40 minutes. The pumpkin batter may take 10-15 minutes longer. For the pumpkin batter, a toothpick inserted should come out clean.
Mark's Story -
Christmas 2015 - we hosted Christmas this year. Everything I baked is documented in a separate blog. These were some of everyone's favorites. It's great because it actually serves more people than a traditional pie and it's portion control, and when everyone has had too much too eat, these smaller desserts are a perfect for everyone to eat after opening presents and people have some room for a small dessert.
Saturday, December 26, 2015
Cornbread Stuffing
Cornbread Stuffing
Please read through entire recipe before proceeding.
Part 1 - Cornbread
Ingredients:
2 2/3 cups milk
1/2 cup vegetable oil
4 large eggs
2 cups cornmeal (yellow)
4 teaspoons baking powder
1 teaspoon salt
Instructions:
1. Grease a 13x9 casserole dish
2. Pre-heat oven to 375 degrees
3. Whisk together the milk, eggs, and vegetable oil
4. In a separate large bowl, combine cornmeal, flour, baking powder, and salt
5. Pour the batter into the prepared 13x9 casserole dish
6. Bake for 30 minutes or until a toothpick inserted comes out clean
The cornbread can sit out for 1-2 days at room temperature to stale it slightly. This can be done rather than following steps 7-10.
7. Cool in pan on wire rack for 2 hours.
8. Reduce oven to 250 degrees
9. Divide cornbread between two rimmed baking sheets and bake until dry, stir occassionally - 50 minutes to 1 hour.
10. Let cool for about 30 minutes
Part 2 - The Stuffing
Ingredients:
1 1/2 pounds turkey meat
2 onions, chopped fine
6 tablespoons unsalted butter
4 garlic cloves
1 teaspoon ground sage
1 teaspoon dried thyme
3 1/2 cups chicken broth
1 cup half and half
4 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper (optional)
Instructions:
1. In a large frying pan, cook turkey meat.
2. Remove turkey meat into a separate bowl and leave turkey juice in frying pan
3. Add onions and 2 tablespoons pepper.
4. Cook over medium-high heat for about 5 minutes
5. Stir in garlic, sage, and thyme and cook until fragrant - about 30 seconds.
6. Stir in chicken broth.
7. Remove from heat and let cool for 5 minutes.
8. In a large bowl, whisk half-half, eggs, salt, and cayenne (optional).
9. Slowly whisk in warm broth mixture until incorporated.
10. Grease a 13x9 casserole dish
11. Pre-heat oven to 375 degrees
12. Crumble all the cornbread into the greased casserole dish
13. Mixed the cooked turkey meat into the cornbread
14. Pour the broth mixture over the cornbread-turkey meat
15. Let mixture soak for 20 minutes - stir occasionally
16. Bake for 30 - 40 minutes.
17. Let cool for 15 minutes
18. Enjoy.
Mark's Story
Christmas 2015, we are hosting Christmas. We are having people over on Christmas Eve, Christmas Day, and the Second Day of Christmas. I pre-made two cornbreads. I made the first batch of stuffing for the guests on Christmas Eve and had enough leftover for guests on Christmas Day. I made the second batch on the 26th. The first batch I used garlic powder. The second batch I used actual garlic cloves. Trish and I really liked it. Although both batches I made it with turkey sausage. When I make this next time, I will use regular turkey meat.
Editors at America's Test Kitchen. (2014). The New Family Cookbook, pp. 176-178. Brookline, MA. America's Test Kitchen.
Please read through entire recipe before proceeding.
Part 1 - Cornbread
Ingredients:
2 2/3 cups milk
1/2 cup vegetable oil
4 large eggs
2 cups cornmeal (yellow)
4 teaspoons baking powder
1 teaspoon salt
Instructions:
1. Grease a 13x9 casserole dish
2. Pre-heat oven to 375 degrees
3. Whisk together the milk, eggs, and vegetable oil
4. In a separate large bowl, combine cornmeal, flour, baking powder, and salt
5. Pour the batter into the prepared 13x9 casserole dish
6. Bake for 30 minutes or until a toothpick inserted comes out clean
The cornbread can sit out for 1-2 days at room temperature to stale it slightly. This can be done rather than following steps 7-10.
7. Cool in pan on wire rack for 2 hours.
8. Reduce oven to 250 degrees
9. Divide cornbread between two rimmed baking sheets and bake until dry, stir occassionally - 50 minutes to 1 hour.
10. Let cool for about 30 minutes
Part 2 - The Stuffing
Ingredients:
1 1/2 pounds turkey meat
2 onions, chopped fine
6 tablespoons unsalted butter
4 garlic cloves
1 teaspoon ground sage
1 teaspoon dried thyme
3 1/2 cups chicken broth
1 cup half and half
4 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper (optional)
Instructions:
1. In a large frying pan, cook turkey meat.
2. Remove turkey meat into a separate bowl and leave turkey juice in frying pan
3. Add onions and 2 tablespoons pepper.
4. Cook over medium-high heat for about 5 minutes
5. Stir in garlic, sage, and thyme and cook until fragrant - about 30 seconds.
6. Stir in chicken broth.
7. Remove from heat and let cool for 5 minutes.
8. In a large bowl, whisk half-half, eggs, salt, and cayenne (optional).
9. Slowly whisk in warm broth mixture until incorporated.
10. Grease a 13x9 casserole dish
11. Pre-heat oven to 375 degrees
12. Crumble all the cornbread into the greased casserole dish
13. Mixed the cooked turkey meat into the cornbread
14. Pour the broth mixture over the cornbread-turkey meat
15. Let mixture soak for 20 minutes - stir occasionally
16. Bake for 30 - 40 minutes.
17. Let cool for 15 minutes
18. Enjoy.
Mark's Story
Christmas 2015, we are hosting Christmas. We are having people over on Christmas Eve, Christmas Day, and the Second Day of Christmas. I pre-made two cornbreads. I made the first batch of stuffing for the guests on Christmas Eve and had enough leftover for guests on Christmas Day. I made the second batch on the 26th. The first batch I used garlic powder. The second batch I used actual garlic cloves. Trish and I really liked it. Although both batches I made it with turkey sausage. When I make this next time, I will use regular turkey meat.
Editors at America's Test Kitchen. (2014). The New Family Cookbook, pp. 176-178. Brookline, MA. America's Test Kitchen.
Cornbread
Cornbread
Ingredients:
2 2/3 cups milk
1/2 cup vegetable oil
4 large eggs
2 cups cornmeal (yellow)
4 teaspoons baking powder
1 teaspoon salt
Instructions:
1. Grease a 13x9 casserole dish
2. Pre-heat oven to 375 degrees
3. Whisk together the milk, eggs, and vegetable oil
4. In a separate large bowl, combine cornmeal, flour, baking powder, and salt
5. Pour the batter into the prepared 13x9 casserole dish
6. Bake for 30 minutes or until a toothpick inserted comes out clean
7. Enjoy.
Mark's Story -
Christmas 2015, we are hosting Christmas. I found a recipe for a Cornbread Stuffing that I wanted to try. The first step though was to make the cornbread. So, thanks to America's Test Kitchen Cornbread Stuffing recipe, I now have a decent recipe for cornbread.
If making the Cornbread Stuffing, you will need this recipe. I have included this recipe with the Cornbread Stuffing recipe as well.
Editors at America's Test Kitchen. (2014). The New Family Cookbook, pp. 176-178. Brookline, MA. America's Test Kitchen.
Ingredients:
2 2/3 cups milk
1/2 cup vegetable oil
4 large eggs
2 cups cornmeal (yellow)
4 teaspoons baking powder
1 teaspoon salt
Instructions:
1. Grease a 13x9 casserole dish
2. Pre-heat oven to 375 degrees
3. Whisk together the milk, eggs, and vegetable oil
4. In a separate large bowl, combine cornmeal, flour, baking powder, and salt
5. Pour the batter into the prepared 13x9 casserole dish
6. Bake for 30 minutes or until a toothpick inserted comes out clean
7. Enjoy.
Mark's Story -
Christmas 2015, we are hosting Christmas. I found a recipe for a Cornbread Stuffing that I wanted to try. The first step though was to make the cornbread. So, thanks to America's Test Kitchen Cornbread Stuffing recipe, I now have a decent recipe for cornbread.
If making the Cornbread Stuffing, you will need this recipe. I have included this recipe with the Cornbread Stuffing recipe as well.
Editors at America's Test Kitchen. (2014). The New Family Cookbook, pp. 176-178. Brookline, MA. America's Test Kitchen.
Slow Cooker Breakfast
Slow Cooker Breakfast - Hashbrowns, Turkey Sausage, and Eggs
Serves 8-10
Ingredients:
1 pound turkey sausage
32 ounces hashbrowns (refrigerated not frozen)
1 1/2 cup shredded Cheddar cheese
1 dozen eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
Instructions:
1. In frying pan, cook turkey sausage
2. Spray crockpot with vegetable spray or use a crockpot liner
3. Place 1/3 of hashbrowns in crockpot
4. Layer 1/3 with turkey sausage
5. Layer with 1/3 cheese
6. Repeat layers two more times
7. In a separate bowl, beat eggs, milk, and seasonings.
8. Pour into crockpot
9. Cover and cook for 8-10 hours.
Mark's Story -
Christmas 2015 - we are hosting Christmas. Christmas Eve we were having guests over for lunch. I found this recipe in a slow cooker recipe book I got from Cracker Barrel. I decided to make this so that breakfast would be ready for everyone in the morning and I could focus on getting ready for the festivities later that day.
So, the 23rd, I'm putting everything in the crockpot, I get the hashbrowns out of the freezer - these should have been in the refrigerator and not the freezer. At 10:15pm at night, I'm going to the grocery story to buy more hashbrowns.
So, I liked it. Trish liked it. Abby tried it and she did not like it. I used a garlic and herb hashbrowns. I'm thinking she would have liked to better with plain hashbrowns which is what I'll try next time.
The original recipe said to use 6-8 slices of bacon rather than the 1 pound turkey sausage. I like turkey sausage so I made that substitution.
Bibliography:
Ott, A. (2013). Slow Cooking All Year 'Round. Columbus, Ohio. Gooseberry Patch.
Friday, November 13, 2015
Honey Whole Wheat Bread
Honey-Whole Wheat Bread
Ingredients:
3 cups whole wheat flour
1/3 cup honey
1/4 cup shortening
1 tablespoon salt
2 packages regular or quick dry yeast
2 1/4 cups very warm water (120-130 degrees)
3 to 4 cups bread flour
Butter - melted - 1-2 tablespoons for step 19 and 1-2 tablespoons for step 23
Instructions:
1. Mix whole wheat flour, honey, shortening, salt, and yeast in large bowl.
2. Add warm water.
2. Add warm water.
3. Beat with electric mixer on low speed 1 minute - scraping bowl as necessary.
4. Beat with electric mixer on medium speed for 2 minutes.
5. Using a plastic spatula, stir in bread flour - 1 cup at a time. This will make dough easy to handle.
6. Place dough on lightly floured surface.
7. Knead about 10 minutes or until dough is smooth and springy.
8. Place dough in large bowl greased with shortening, turning dough to grease all sides.
9. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until double.
10. Dough is ready if indentation remains when touched.
11. Grease bottoms and sides of 2 loaf pans (8.5 x 4.5 or 9 x 5)
12. Gently push dough with fist to deflate.
13. Divide dough in half.
14. Flatten each half with hands or rolling pin into 18 x 9 inch rectangle on lightly floured surface.
15. Roll dough tightly, beginning at 9 inch side. Press thumbs to seal after each turn.
16. Pinch edge of dough into roll to seal.
17. Press each end with side of hand and fold the ends of the loaves over the top to seal the ends.
18. Place seam side down in pan.
19. Brush loaves lightly with butter.
20. Cover loosely with plastic wrap.
21. Let rise in warm place for 35-50 minutes.
22. Bake at 375 degrees for 40 to 45 minutes - loaves should be deep golden brown and sound hollow when tapped.
23. Brush top of loaves with more butter.
24. Let cool.
25. Enjoy!!!
Mark's Notes -
I put this in the oven for 45 minutes, and that was almost too long. It didn't burn, but it was a little darker than I wanted. Next time, I'll go with the 40 minutes.
Mark's Story -
It had been forever since I had baked homemade bread. I came across this recipe in the Betty Crocker Cookbook. Lately, I've been baking lots of stuff with honey.
This recipe turned out really well. Abby loved it. Trisha's grandparents came up to visit and they loved it.
Sweet Potato-Pecan Casserole
Sweet Potato-Pecan Casserole
Ingredients:
3 1/2 pounds sweet potatoes (about 5 medium)
1/3 cup honey
1 large egg
1 teaspoon ground cinnamon - 1/2 teaspoon in step 8, 1/2 teaspoon in step 10.
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/2 teaspoon salt
1 tablespoon sugar
1/3 cup finely chopped pecans
Instructions:
1. Fill a 2 quart pot with water and bring to a boil.
2. Once water is at a boil, place sweet potatoes in the pot.
3. Cover and let simmer for 25-30 minutes.
4. Drain water and place sweet potatoes on paper towel to cool for 10-15 minutes.
5. Peel sweet potatoes.
6. Place peeled sweet potatoes in a large bowl.
7. Using a potato masher, mash the sweet potatoes.
8. Add honey, egg, 1/2 teaspoon, cinnamon, nutmeg, and ginger, and salt.
9. Mix until smooth - by hand or electric mixer.
10. For the Topping Mix - mix the sugar, remaining 1/2 teaspoon cinnamon, and 1/3 cup finely chopped pecans in a small bowl.
11. Add the sweet potato mix to a 8in. or 9in. baking dish.
12. Spread the topping mix over the sweet potato mix.
13. Bake at 350 degrees for 40-45 minutes
14. Enjoy.
Mark's Story -
Trish loves sweet potatoes. I just read an article that sweet potatoes, or any orange vegetable, could help control allergies. Trish also has allergies. So, I went looking for more sweet potato recipes. I found this on the Food Network.
Here is the original recipe.
http://www.foodnetwork.com/recipes/ellie-krieger/sweet-potato-pecan-casserole-recipe.html
I changed it slightly by boiling the sweet potatoes first, then peeling, then mashing. Something I learned from the Betty Crocker cookbook for how to mash sweet potatoes. If the sweet potatoes won't mash. Toss the peeled sweet potatoes in the microwave for 5 minutes. They should mash then.
Ingredients:
3 1/2 pounds sweet potatoes (about 5 medium)
1/3 cup honey
1 large egg
1 teaspoon ground cinnamon - 1/2 teaspoon in step 8, 1/2 teaspoon in step 10.
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/2 teaspoon salt
1 tablespoon sugar
1/3 cup finely chopped pecans
Instructions:
1. Fill a 2 quart pot with water and bring to a boil.
2. Once water is at a boil, place sweet potatoes in the pot.
3. Cover and let simmer for 25-30 minutes.
4. Drain water and place sweet potatoes on paper towel to cool for 10-15 minutes.
5. Peel sweet potatoes.
6. Place peeled sweet potatoes in a large bowl.
7. Using a potato masher, mash the sweet potatoes.
8. Add honey, egg, 1/2 teaspoon, cinnamon, nutmeg, and ginger, and salt.
9. Mix until smooth - by hand or electric mixer.
10. For the Topping Mix - mix the sugar, remaining 1/2 teaspoon cinnamon, and 1/3 cup finely chopped pecans in a small bowl.
11. Add the sweet potato mix to a 8in. or 9in. baking dish.
12. Spread the topping mix over the sweet potato mix.
13. Bake at 350 degrees for 40-45 minutes
14. Enjoy.
Mark's Story -
Trish loves sweet potatoes. I just read an article that sweet potatoes, or any orange vegetable, could help control allergies. Trish also has allergies. So, I went looking for more sweet potato recipes. I found this on the Food Network.
Here is the original recipe.
http://www.foodnetwork.com/recipes/ellie-krieger/sweet-potato-pecan-casserole-recipe.html
I changed it slightly by boiling the sweet potatoes first, then peeling, then mashing. Something I learned from the Betty Crocker cookbook for how to mash sweet potatoes. If the sweet potatoes won't mash. Toss the peeled sweet potatoes in the microwave for 5 minutes. They should mash then.
Friday, November 6, 2015
List of Mark's Baking Adventure Blogs
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