Grandsons Favorite Mini Pumpkin Loaves

No need to use a mixer for these easy loaves.  I mix everything with a whisk and wooden spoon.  My grandsons (Max, Owen and Levi)  love these and are so happy when I make them as a treat for them.  I use the non-stick mini loaf pans from Williams Sonoma. The recipe will make 6 mini loaves, personal size pumpkin loaf.  

3 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 1/2 cups sugar
4 large eggs
1 cup canola or safflower oil
One 15 ounce can pumpkin (I use organic pumpkin)
1/2 cup water
1 teaspoon pure vanilla extract

Preheat the oven to 350.

Spray each mini loaf pan with PAM baking spray that contains flour.

Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl and set aside.  (Yes, sift together, it makes a better bread).

Whisk together the sugar, eggs, and oil in a separate bowl until well blended.  Stir in the pumpkin, water, and vanilla and mix well.

Add the flour mixture to the pumpkin mixture and stir just until all the ingredients are moist and blended.  Do not overtax.

Pour the batter evenly into the prepared 6 mini loaf pans and place on a larger baking sheet.  Bake for 40 - 45 minutes, or until a toothpick inserted in the center of each loaf comes out clean and the top begins to crack slightly.

Let rest for 10 - 15 minutes before removing from the pans.  

These loaves can be frozen.  

Lemon Pound Cake

I love pound cake in a Bundt pan, especially lemon ones!  

Cake:

3 sticks butter (1 1/2 cups), room temperature
1 (8 ounce) package cream cheese, room temperature
6 eggs, room temperature
2 tablespoons fresh lemon juice
Zest of one lemon
3 cups granulated sugar
3 cups flour
1 teaspoon salt
1 tablespoon pure vanilla

Glaze:

1 1/2 cups powdered sugar
2 tablespoons fresh lemon juice
zest of 1 lemon
1 tablespoon buttermilk

Instructions:

Preheat oven to 325.  Prepare bundt or tube pan by spraying with PAM baking spray with flour.  Set aside.  

Cream together butter, cream cheese and sugar until fluffy.  Add eggs one at a time.  Add lemon juice and zest and combine well.  Add flour, salt and vanilla.

Mix until just well combined but do not over mix.

Pour into the prepared bundt or tube pan.  

Bake for about 1 hour and 15 minutes or until golden brown and tester inserted into middle of cake comes out clean.

As the cake is cooling, whisk together powdered sugar, lemon juice, lemon zest and buttermilk to make the glaze.  Allow to sit until cake has fully cooled then drizzle over top of cake.



*adapted from addapinch.com

Seafood "Cataplana" with Saffron, Vermouth and Sorrel

We had this in a restaurant on the beach Praia Da Rocha in Portugal in 1990.  

I made it one since we moved back to the USA, Paul III especially loved this dish.  

This dish is named after the copper Portuguese cooking vessel, the data-lana, in which it is traditionally served.

4 garlic cloves

1 small shallot

1 small onion

1 red bell pepper

1 green bell pepper

1 small vine-ripened tomato

16 small hard-shelled clams (littlenecks, preferably)

30 mussels (preferably cultivated)

16 large shrimp (about 1 pound)

2 tablespoons extra virgin olive oil

1/2 cup dry vermouth

2 cups dry white wine

1/2 teaspoon crumbled saffron threads

2 cups fish stock or bottle clam juice

1 cup heavy cream

sea salt

30 thawed frozen cooked crayfish tails (about 1/2 pound)

1 tablespoon chopped fresh sorrel leaves

Mince garlic and finely chop shallot and onion.  Cut bell peppers into julienne strips.  Cut tomato into 1/4 inch dice.  Scrub clams and mussels and remove beards from mussels.  Shell and devein shrimp.

In a 4 quart shallow heavy kettle with a tight fitting lid cook garlic shallot, onion and bell peppers in oil, uncovered, over moderate heat, stirring, 5 minutes or until bell peppers are softened.  

Add vermouth, wine and saffron and boil, uncovered until liquid is reduced to about 1/3 cup.  Add stock or clam juice and cream and bring to a boil.

 

Immediately add clams and simmer until they just begin to open, about 3 minutes.  Stir in mussels, shrimp, tomato and sea salt and pepper to taste and stir until well combined.  

Simmer cataplana, covered, stirring occasionally, 5 minutes and discard any unopened clams or mussels.  

Transfer seafood with a slotted spoon to a large bowl and boil cooking liquid, uncovered, until reduced by about half, about 5 minutes.  Return seafood to cooking liquid and stir in crayfish and sorrel.  

Heat cataplana over moderate heat until just heated through.

Serves 4

*from epicurious.com   

French Onion Soup

I made this soup for our starter at our Christmas Eve 2017 meal.  I found the recipe on Food Network.  

It says it served 4 but it easily served 5-6.

1 stick unsalted butter
6 cups thinly sliced sweet (Vidalia) onions (I sliced them ultra thin in the food processor)
Kosher salt and freshly cracked black pepper
1 tablespoon flour
1/4 cup dry sherry
5 cups beef stock
6 sprigs fresh thyme
8 slices Gruyere cheese 
2 cups coutons

Directions

In a large pot, melt the butter over medium heat.  Add the onions all at one and a small splash of water.  Season the onions with salt and pepper.  Bring the onions to a simmer, stirring often.  Reduce the heat if the onions begin to cook too fast.  Cook until the onions are soft and translucent, about 15 minutes.  (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.)

Add the flour and cook for 3 minutes.  Add the sherry and cook for a few minutes longer.  Add the beef stock and bring to a very low simmer; simmer for about 35 minutes.

Preheat the broiler to finish the soup.

Add the thyme to the soup and simmer for 5 more minutes.  Season with salt and pepper as needed.  Remove the herbs.

Ladle the soup into 4 soup crocks.  Place some croutons (recipe below) on top of the soup then cover each crock with 2 slices of cheese. 

Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles.  

Croutons:

2 tablespoons good olive oil
2 cups (1" dice) sourdough bread
Kosher salt and freshly ground black pepper

Heat the olive oil in a large (10") saute pan until hot.  Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned.  Sprinkle with salt and pepper.

Best Apple Cake Ever

I made this recently and it was so moist and delicious with the tasty apple chunks throughout.  

Cake:

3 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

1 1/2 cups vegetable oil
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 eggs 
2 teaspoons pure vanilla
3 large apples, peeled and cut into small chunks

Glaze:

3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons granulated sugar
3 tablespoons heavy cream
1/4 teaspoon pure vanilla

Preheat oven to 325.  Grease and flour a 12 cup Bundt pan and set aside.

In a large bowl, sift together flour, baking soda, cinnamon,  nutmeg and salt.  Sift two additional times and set aside.

In the bowl of a stand mixer, combine oil and both sugars and mix well until well blended.

Add eggs one at a time, mixing thoroughly after each addition.  Add vanilla and mix again.  

Add the sifted dry ingredients to the batter and mix thoroughly.  Bay hand, fold in the apples and mix until evenly coated.

Spoon the batter into the prepared bundt pan.  Bake for 1 hour and 15 minutes or until a toothpick inserted into the center of the cake comes out clean.  

Remove cake from the oven and allow to cool in the bundt pan for 20 minutes.  

While the cake is cooling, prepare the glaze. 

In a saucepan, over medium heat, combine all of the glaze ingredients.  Bring to a boil and allow the mixture to boil for 1 minute.  

Remove the cake from the pan, onto a serving plate.  Spoon the glaze over the warm cake.

Cool for little longer before serving.



*adapted from afamilyfeast.com

Classic Icebox Cake

Paul said his Mom made this for he and his siblings when he was growing up.  A quick delicious treat!  Buy these chocolate wafer to make.

Ingredients:

1 1/2 cups heavy whipping cream

2 tablespoons powdered sugar

2 teaspoons pure vanilla extract

1 (9 ounce) package chocolate wafer cookies

Directions:

Beat cream in a large bowl with electric mixer.  Gradually add powdered sugar and vanilla continuing to beat until the cream holds stiff peaks.  

Spread a generous teaspoon of whipped cream on each cookie.  Press cookies together to make 3 inch stacks.

Spread a 1" wide line of whipped cream down the center of a serving platter.  Assemble cookie stacks into a log on platter following the line of whipped cream.

Frost cookie log with remaining whipped cream.

Cover tightly and refrigerate overnight.  

To serve, slice diagonally to create striped pieces.

No Bake Strawberry Icebox Cake

So easy, so delicious, kids and grands love!

19 ounce box graham crackers
2 pounds fresh strawberries
3 1/2 cups heavy cream
1 banana, sliced thin
1/2 cup powdered sugar
2 teaspoons pure vanilla
1/4 teaspoon salt

Instructions:

Cream powdered sugar, vanilla and salt with the heavy cream in the bowl of a stand mixer.  Beat until the cream mixture holds stiff peaks.

Spread a thin layer of heavy cream mix in a 9 x 13" pan just to coat the bottom.

Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.

Spread a thick layer of heavy cream mix over the grahams and top with a hearty layer of sliced strawberries.

Place graham crackers on top of strawberries, then heavy cream mix, then layer of thinly sliced bananas.

Repeat the graham-strawberries-cream layers 1 more time (3 times total) and you should reach the top of the pan.

Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.  Top with a few sliced strawberries or whole strawberries.

Serve chilled.  

Sunday Night Pizza with Best Pizza Dough (Food Processor)

I have been making this since I first got a food processor in the early 80's.  Last year I had to replace the original one but did it with a more modern version.  The recipe came from a cookbook called Abby Mandel's Cuisinart Classroom which was published in 1982.  The only difference is now I use Fleischmann's Pizza Crust Yeast.

Basic Pizza Dough:

1 package active dry yeast
1 teaspoon sugar
7/8 cup warm water (105 degrees to 115 degrees)*let water run on your wrist, when it gets just at that "hot" stage its ready to use.  
2 1/4 cups all purpose flour
1 teaspoon kosher salt
1 tablespoon olive oil

Stir the yeast and sugar into the water in a small bowl and let the mixture stand for 10 minutes or until it is foamy.

Insert the metal blade into the food processor.  

Put the flour and salt in the work bowl and turn on the machine.  With the machine running, pour the yeast mixture through the feed tube.  Process until a ball of dough forms.  Add the oil and process the dough for 40 seconds.

Remove from the food processor bowl and shape into a round ball.  

Spray the inside of the gallon ziplock bag with olive oil cooking spray and place the dough inside and seal.  Please the bag in a warm place, I usually put it in the unheated oven.  Let the dough rise for 1 hour or until double in bulk.

To make pizza:

Remove the dough from the oven when it has doubled in bulk, adjust the rack to the lower third of the oven.  Preheat oven to 425.

Roll the dough on a floured board into a large circle 1/4" thick.  Transfer it to a large oiled pizza pan or baking sheet and pinch up the edges to form a rim.  

Spread with pizza sauce and toppings.  Bake the pizza for 15 minutes, add pizza cheese and bake for 10-15 minutes longer so that the bottom the crust is brown and the cheese is melted.  

**If you want a puffier crust, let the pizza stand for 30 minutes before you bake it.  

Salmon Roasted in Butter

Super easy weeknight dinner, takes 15 minutes to make!  

4 tablespoons (1/2 stick) salted butter
4 tablespoons minced chervil, parsley or dill (I love using Herbs de Provence)
1 salmon fillet, 1 1/2 to 2 pounds
Salt and freshly ground pepper, to taste
Lemon wedges

Preheat the oven to 475 degrees.  Place the butter and half the herbs
in a roasting pan just large enough to fit the salmon and place it in the oven.
Heat about 5 minutes, until the butter melts and the herbs begin to sizzle.

Add the salmon to the pan, skin side up.  Roast 4 minutes.  Remove from the
oven, then peel the skin off.  (If the skin does not lift right off, cook 2 minutes longer).  Sprinkle with salt and pepper and turn the fillet over.  Sprinkle with
salt and pepper again.

Roast 3-5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer.  Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb.

Serve with lemon wedges.

Serve 4 - 6

Easy Creamy Broccoli Cheese Soup

I love the convenience of Trader Joe's fresh broccoli.  This soup is so easy to make!

• 2 cups broccoli flowerets (16 ounce bag at Trader Joe's)
• 1  small onion, finely diced
• 1/4 cup butter
• 1 32 ounce container Organic Vegetable broth
• 2 teaspoons or 2 cubes vegetable boullion (I use Better Than Bouillon Vegetable Base)
• 2 cups whole milk
• ½  cup flour
• 3 cups finely shredded Sharp Cheddar cheese

In a large saucepan combine broccoli, onion, butter, broth and bouillon together.  

Simmer for 30 minutes or until vegetables are tender. 

In a medium bowl gradually mix milk with flour; blend until smooth. Gradually add milk mixture to vegetables, stirring constantly. 

Add grated cheese.   Simmer and stir until cheese melts.  

Serve with Oyster Crackers.  

Strawberry Rhubarb Crisp

I make this every year when fresh rhubarb is in season!  An Ina Garten recipe from Food Network Magazine.

4 cups fresh rhubarb, 1 inch diced (4-5 stalks)

4 cups fresh strawberries, hulled and halved

1 1/4 cups sugar

1 1/2 teaspoons grated orange zest

1 tablespoons cornstarch

1/2 cup freshly squeezed orange juice

1 cup flour

1/2 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt

1 cup Quick oats

12 tablespoons (1 1/2 stick) cold unsalted butter, diced.

Vanilla ice cream, for serving

Directions:

Preheat oven to 350.

For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl.  In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit.  Pour the mixture into an 8 x 11 baking dish and place it on a sheet lined with parchment paper.

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal.  With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles.  Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown.

Serve warm with ice cream.  

Arugula, Radicchio and Parmesan Salad

I made this side salad when we had homemade pizza recently.  It was easy and delicious, from Ina Garten's Barefoot Contessa.

Ingredients:

8 ounces baby arugula

1/2 head radicchio, sliced thin crosswise

1 endive, sliced thin crosswise

Lemon Vinaigrette:

1/3 cup freshly squeezed lemon juice

2/3 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 pound chunk Italian Parmesan cheese

Directions:

Place the arugula, radicchio and endive in a medium bowl.

In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.  Pour enough dressing on the salad to moisten.

With a very sharp knife or vegetable peeler, shave the Parmesan into large shards on top of the salad.

Toss gently and serve immediately.

Tomato and Avocado Salad

When New Jersey tomatoes are in season, they are the best.  I made this recipe at Ocean City last summer.  Instead of the cherry tomatoes, I used red, ripe Jersey tomatoes cut into small chunks.  The recipe is from the Barefoot Contessa cookbook and it looks as good as it tastes.

1/4 cup plus 2 tablespoons freshly squeezed lemon juice, divided (2 lemons)

2 firm, ripe avocados

2 pints cherry or grape tomatoes, halved through the stem

1/2 cup medium diced red onion

Good quality olive oil

Kosher salt and freshly ground black pepper

3 ounces baby arugula

Pour 1/4 cup of the lemon juice into a mixing bowl.  Cut the avocados in half, remove the pit, peel them (or scoop them out with a spoon), and cut into 

1/2 inch dice.  Immediately add the avocados to the lemon juice and toss carefully.  Add the cherry tomatoes and red onion and toss again.

In a small glass measuring cup, whisk together the remaining 2 tablespoons of lemon juice, 1/4 cup olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.

Pour enough of the vinaigrette over the tomato and avocado mixture to moisten completely.  Add the arugula, add more vinaigrette, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well.  

Taste for seasonings and serve at room temperature.

Christmas Cocktail 2017

Madison chose this one for our 2017 Christmas Eve celebration.

Makes 4-6 servings

Ingredients:

1 granny smith apple, cut into small cubes
1 braeburn apple, cut into small cubes
1 heaping cup fresh cranberries
Fresh rosemary sprigs
1 bottle of Pinot Grigio
1/2 cup white grape juice
1/4 cup sugar (more, for garnish)
1 can club soda

In a large pitcher, combine all of the ingredients.  Mix it well so that the sugar fully dissolves.

Place the pitcher in the refrigerator to chill for an hour or more.   While it is chilling make the garnish.

Put 1/2 cup sugar in a small bowl.  Lightly wet the rosemary and give it a shake to remove excess water.  Then roll the sprigs in the sugar until they are coated.

Serve in a glass with ice and place the sugary rosemary sprig in as a garnish.  

*adapted from jerryjamesstone.com

Jingle Juice Holiday Punch

Every year Madison gets to pick the Foley signature cocktail for our Christmas Eve celebration.  Here is this year's choice called Jingle Juice Holiday Punch.

1 bottle Whipped Vodka

1 bottle Pink Champagne or Sparking Rose (I chose Rose)

1 (2 liter) bottle Cherry 7-up

Cranberries for garnish

In a large pitcher filled with ice, combine all of the ingredients.

Stir well.

Serve over ice with cranberry garnish.  

Beet Salad with Arugula and Balsamic Vinaigrette

Christine love beets!  This salad was so delicious as part of our Christmas Eve 2018 dinner.  I prepared the beets, pecans and dressing ahead for easy prep.  

Serves 6 as a side salad.

Ingredients:

6 medium beets (2 lbs)

5 oz. (6 cups) baby arugula

4 oz. (1/2 cup) feta cheese, crumbled

1/2 cup pecans, toasted

1/2 cup dried cranberries

Balsamic Vinaigrette Ingredients:

1/2 cup extra virgin olive oil

3 tablespoons balsamic vinegar

1 tablespoon Grey Poupon Dijon mustard

1 garlic clove, minced

1/4 teaspoon salt

1/8 teaspoon pepper

Preheat oven to 400 degrees.  Line the bottom of a medium rimmed baking sheet with foil.  Wrap each beet tightly in a sheet of foil and arrange on the baking sheet.  Bake for 1 hour or until largest beet is easily pierced.  *Unwrap beet and cool to room temperature then peel the skins and slice into halves and then into wedges.  *I used disposable gloves.

Toast 1/2 cup pecans in a dry skillet, tossing frequently, about 5 minutes.  Remove from heat and let cool.

Transfer arugula to a large mixing bowl, add remaining ingredients:  sliced beets, feta cheese, toasted pecans and dried cranberries.

Balsamic Vinaigrette:

in a small mason jar, combine all dressing ingredients and shake well to continue.  Drizzle over salad to taste.

*adapted from natashaskitchen.com

Make Ahead Dinner Rolls

I made these dinner rolls for Christmas Eve 2018.  Easy because they are a yeast roll that can be made ahead.

Ingredients:

1/2 cup warm whole milk (105-110 degrees)
1/2 cup warm water (105-110 degrees)
2 1/4 teaspoons active dry yeast (1 packet)
3 tablespoons sugar, divided
1/2 teaspoons kosher salt
6 tablespoons unsalted butter, at room temperature
1 large egg
2 3/4 cups flour, divided
2 tablespoons unsalted butter, melted

Directions:

Combine milk, water, yeast, 1 tablespoon sugar and salt in a small bowl;  let stand until foamy, about 5 minutes.

In the bowl of an electric mixer fitted with paddle attachment, beat butter and remaining 2 tablespoons sugar on medium speed until light and fluffy, about 2-3 minutes.  Beat in egg until well combined.  Beat in yeast mixture and 2 1/2 cups flour until a smooth batter forms.

Using the dough hook, gradually add remaining 1 - 1 1/4 cups flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed.  The dough should feel elastic and slightly tacky to the touch.  Increase speed to medium high and beat for 3 minutes.

Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat.  Cover; place into the refrigerator for 8 hours or overnight.  

Gently deflate dough by punching down.  Roll into a 15 inch rope. cut into 15 1" pieces, pressing each piece into a disk, then shaping into a ball.  

Lightly oil a 9 x 13 baking dish or coat with nonstick spray.  Place dough balls into the prepared baking dish.  Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.

Preheat oven to 375.  Bake until golden brown about 18-22 minutes.

Brush tops with melted butter, serve warm.

*Kerry send me this recipe from Damn Delicious blog.

Sheet Pan Pizza

I recently made this for my three grandsons and the pizza was a big hit.  Better than delivered pizza and more fun to make.  

Ingredients:

1   .25 ounce package or 2 1/4 teaspoons active dry yeast
1 teaspoon white sugar
1 teaspoon salt
1 cup warm water 110 degrees
2 1/2 cups bread flour
2 tablespoons olive oil
Pizza sauce, as much or as little as you want
Toppings:  I made two pizzas one cheese and the other pepperoni.
Shredded mozzarella cheese (I made two pizzas so bought 2 bags of shredded pizza cheese).

Instructions:

Preheat oven to 450 degrees.

Lightly spray sheet pan (18 x 13) with cooking spray and dust with cornmeal and set aside.

In a small mixing bowl or glass measuring cup add warm water, add yeast,
sugar and salt.  Stir together.  Let stand until foamy about 5-10 minutes.

In a medium mixing bowl add flour, olive oil and stir in the yeast mixture.

Stir until it starts to come together, then knead until smooth.

Let rest for 5 minutes.  

Turn dough out onto a lightly floured surface and pat or roll into a round.  Transfer dough to a sheet pan spreading out to cover entire pan and made slight edged up the side.

Place crust in the oven and bake for 10 minutes.  Remove from oven and spread with sauce and desired toppings.  Place back in the oven and bake for another 15 minutes or until cheese has melted and crust is a golden brown.

Let pizza cool for a few minutes to make cutting easier.

One pizza will serve 8.

Chocolate Chip Snowball Cookies

In addition to the traditional Mexican Wedding Cakes at Christmas, this year I made these.  A new twist on an old favorite.  Be sure to use MINI semi sweet chocolate chips.

Ingredients:

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon pure vanilla
2 1/4 cups flour
1/2 teaspoon salt
1 cup mini chocolate chips
Additional powdered sugar, for rolling

Instructions:

Preheat oven to 375.  Line two cookie sheets with parchment paper.

Mix butter, 1/2 cup powdered sugar and vanilla with an electric mixer until fluffy.  Add flour and salt and mix until the dough comes together.  Stir in the chocolate chips.  If dough is too soft, chill it until you can work it easily with your hands (30 minutes to 1 hour).

Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.

Bake cookies for 7 - 10 minutes until bottoms are slightly brown.  

Remove from oven and cool for just a minute, until you can handle them.  Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool.  

Once the cookies are cooled, re-roll in more powdered sugar.

Store in an airtight container.

  

*adapted from Crazy for Crust

6 Week Bran Muffins

This recipe was left out of the original Foley cookbook as I made them all the time when my children were young.  I bought a huge Tupperware container and kept the batter in it for fresh muffins anytime.  So easy to have fresh muffins for the weekends and the Foley kids loved them!   

Ingredients:

4 eggs
3 cups sugar
1 quart buttermilk
1 box (15 ounces) Raisin Bran Cereal
5 cups flour
1 cup vegetable oil
5 teaspoons baking soda
1 teaspoon salt

Directions:

In a large bowl, beat eggs and sugar with a wooden spoon until well combined.  Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well.  

Refrigerate at least 6 hours before using.  

Fill greased or paper lined muffin cups two thirds full.

Bake at 400 for 15 - 20 minutes or until a toothpick inserted near the center comes out clean.  

Batter may be stored, covered, in the refrigerator for up to 6 weeks.

Makes 5 - 6 dozen.

Crumble Lover's Sheet-Pan Apple Crumble

There is so much crumble on the top of the apple crumble which makes it super yummy!

7 medium baking apples, such as Gala or Fuji (about 3 pounds)
1 tablespoon fresh lemon juice
1 1/2 cups packed light brown sugar
2 sticks unsalted butter, melted
2 teaspoons ground cinnamon
Kosher salt
2 cups old-fashioned rolled oats (Not Quick)
1 1/2 cups flour
Vanilla ice cream, for serving

Spray an 18 x 13 inch sheet pan with cooking spray.

Position a rack in the center of the oven and preheat to 425 degrees.  
Peel and core the apples, then cut into 1/4 inch thick slices.  

Place apple slices in a large bowl.  Toss with the lemon juice, 1/4 cup of the brown sugar, 2 tablespoons of melted butter, 1 teaspoon cinnamon and 1/8 teaspoon salt.

Spread the apples evenly on the pan, cover with foil and bake until the apples have softened and released some liquid, about 20 minutes.

Meanwhile, combine the oats, flour, remaining 1 1/4 cups brown sugar, 
1 teaspoon cinnamon, and 1 teaspoon salt together in a large bowl, breaking up any lumps with a fork.  Add the remaining melted butter to the oat mixture, stirring with a fork until it is moistened and crumbly.  

Carefully uncover the sheet pan and scatter the oat crumble evenly over the top.  Bake uncovered until the top is crisp and golden brown and the juices are bubbly, about 15 minutes.  

Serve with ice cream.

*Adapted from the Food Network Kitchen.

Best Ever Scones

This is an Ina Garten recipe that I make over and over.  Best tasting scones ever!

4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons salt
3/4 pound cold, unsalted butter, diced
4 extra large eggs, lightly beaten
1 cup cold heavy cream
3/4 cups small diced dried strawberries*
1 egg beaten with 2 tablespoons water or milk, for egg wash

Directions

Preheat the oven to 400 degrees.

In the bowl of an electric mixer combine 4 cups of flour, 2 tablespoons sugar, baking powder and salt.  Blend in the cold butter at the lowest speed and mix until the butter is in pea sized pieces.  Combine the eggs and heavy cream and quickly add them to the flour and butter mixture.  Combine until just blended.  Toss the strawberries with 1 tablespoon of flour, add them to the dough and mix quickly.  The dough may be a bit sticky.

Dump the dough out onto a well floured surface and be sure it is well combined.  Flour your hands and a rolling pin and rolling the dough to 3/4 inch thick.  You should see lumps of butter in the dough.  Cut into squares with a 4" plain or fluted cutter and then cut them in half diagonally to make triangles. 

Place on a baking sheet lined with parchment paper.

Brush the tops with the egg wash.  Sprinkle with sugar and bake for 20 - 25 minutes, until the outsides are crisp and the insides are fully baked.

Makes 14-16 large scones.

*I also used dried blueberries found at Trader Joe's.

White Chicken Chili for the 2019 13th Annual Maman Chili Cookoff

Although it didn't win this years Maman Chili Cook Off, it was still delicious.  

3 pounds boneless, skinless chicken breast halves (Good quality)
3 tablespoons olive oil, divided
2 tablespoons plus 2 teaspoons chili powder, divided
3 tablespoons cumin, divided
1 teaspoon salt, divided, plus more to taste
1/2 teaspoon cayenne 
1 sweet onion, chopped
4 garlic cloves, minced
2 15 ounce cans white beans, drained
2 4 oz. cans mild green chilies
2 teaspoons oregano
4 cups organic chicken stock
3 cups shredded cheese, divided (half Monterey Jack, half Cheddar)
1 cup sour cream

Roast the Chicken:
Preheat the oven to 350 degrees.  Spread chicken out on an oiled sheet pan.  Drizzle with 1 tablespoon olive oil and season with 2 teaspoons chili powder, 
1 tablespoon cumin, 1/2 teaspoon salt and a pinch of cayenne.  Roast for 30 minutes. Cut into bite size pieces.  Set aside. 

Chili:
In a large pot heat remaining 2 tablespoons olive oil.  Saute onion and garlic over medium heat for 5 minutes until tender.  Add beans, chicken, chilies, oregano, 2 tablespoons chili powder, 2 tablespoons cumin, 1/2 teaspoon salt and 1/4 teaspoon cayenne.  Add 4 cups of the chicken broth.  Stir to combine and simmer gently on low for about 20 minutes.

Remove the pot from the heat and let it cool for 5 minutes.  Stir in 3 cups of the cheese (one cup at a time) then 1 cup of sour cream. Bring the pot back to a gentle simmer over low heat (to keep dairy products from separating, don't boil).

Makes 10 servings.

Adapted from panningtheglobe.com

Salted Nutella Bars

These bars have a shortbread crust on the bottom, and a crumbled shortbread topping with Nutella in between.  My entry in the 2019 Maman Chili Cook Off Bake Off.

1 pound salted butter, room temperature

1 cup sugar

1 1/2 cups powdered sugar

2 tablespoons pure vanilla

4 cups flour

1 cup Nutella

1 - 2 teaspoons flaked sea salt

Preheat oven to 325 degrees.  Grease a 9 x 13 baking dish with butter or cooking spray.  Set aside.

With electric mixer combine butter and sugars.  Using mixer on medium speed, beat together until creamy.  Add the vanilla and beat until combined.  Slowly add the flour into the butter mixture stirring until dough combines together.  

Press about one third of the dough evenly into the pan to form a bottom crust.  Wrap remaining dough in plastic wrap and chill in refrigerator.  Bake crust until firm and edges are a pale golden brown, approximately 12-14 minutes.  Transfer pan to a wire rack and let cool about 15 minutes.  

Spread Nutella evenly over crust, about 1/4 inch away from the edge of the crust.  Remove remaining dough from refrigerator and crumble remaining dough on top.  Finish baking 20-25 minutes until top is set and lightly golden.

Sprinkle immediately with flaked salt.

Cool and cut into small squares.

Adapted from cookiesandcups.com