Date Nut bread/loaf

 Date nut loaf

1 cup chopped and pitted dates

1 cup boiling water

2 tbsp butter

1 ½ cups all purpose flour

1 tsp baking soda

¾ cup sugar

1 egg

1 tsp vanilla

1 cup chopped pecans (you can substitute walnuts)

3 tsp freshly squeezed lemon juice

Preheat oven to 350 degrees F and spray loaf pan with non-stick cooking spray.

Combine dates, butter and boiling water. Cool.

Sift flour and baking soda together

Add sugar, egg and nuts to the date mixture

Add vanilla, then flour mixture.

Add lemon juice last and stir until combined

Pour into a prepared loaf pan and bake for approximately 50- 60 minutes in preheated oven (or until cake tester or toothpick comes out clean and loaf is lightly browned on the outside) . Cool on a cooling rack.

 

Rainbow brioche bread

2 3/4 cups all-purpose flour  

1 1/4 teaspoons active dry yeast (about half of one 1/4-ounce packet)

2 tablespoons sugar

2 1/2 teaspoons kosher salt

1/2 cup whole milk

4 large eggs

1 1/4 sticks (10 tablespoons) unsalted butter, cubed and at room temperature, plus more for the plastic wrap and brushing the bread

Red, orange, yellow, green, blue and purple gel food coloring (liquid doesn't mix due to the amount of butter in the dough)

Place the flour, yeast, sugar and salt in the bowl of a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and 3 of the eggs and mix on low speed until well combined. Increase the speed to medium-high and mix until the dough starts to pull away from the side of the bowl, about 5 minutes.

Reduce the speed to medium and start adding the butter, a little at a time and waiting until it is completely incorporated to add more, about 5 minutes. Increase the mixer to medium-high and continue to mix until the dough is glossy and slightly tacky but not sticky, about 7 minutes.

Divide the dough into 6 equal-size pieces. Add a few drops of red food coloring to one piece of dough and knead until vibrant and no streaks remain; set aside. Repeat with the remaining 5 pieces of dough, tinting each with one of the remaining colors (orange , yellow, green, blue or purple). Place each tinted piece of dough in a separate small bowl and cover with plastic wrap. Refrigerate at least 8 hours and up to 12 hours.

To assemble, individually roll out the 6 pieces of chilled dough on a sheet of parchment paper into six 9-by-5-inch rectangles. Stack the pieces on top of each other in the color of the rainbow, so red on the bottom, then orange, yellow, green, blue, and purple. Roll out the stack of dough again to a 12-by-8-inch rectangle; this will ensure that all the layers stick and bake together. With the red layer on the bottom, and starting from a shorter end, start rolling the dough into a tight spiral, like a jelly roll cake.

Generously butter one 9-by-5-inch nonstick loaf pan and place the rolled dough inside, seam-side down. Generously butter a piece of plastic wrap large enough to cover the pan and place it butter-side down loosely over the pan. Let the dough rise until it comes to 1/2 inch above the rim of the pans, 2 to 3 hours.

Position an oven rack in the middle of the oven and preheat to 350 degrees F.

Beat the remaining 1 egg with 1 tablespoon water. Remove the plastic wrap and brush the top of the loaf with the egg wash. Bake until golden brown and an instant-read thermometer inserted in the middle reaches 190 degrees F, about 30 minutes, rotating the pan halfway through. Transfer to a wire rack and let cool 5 minutes, then run a knife around the sides of the loaf to loosen and turn the loaf out of the pan. Let cool completely top-side up on the rack.

Easy one bowl apple cake

 One bowl apple cake

2 eggs

1 3/4 c sugar

2 heaping tsp cinnamon

1/2 c oil

6 medium apples peeled and sliced

2 c flour

2 tsp. baking soda

Preheat oven to 350º. In large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl. Coating as you go to keep apples from turning brown.

Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well with a fork until all of the flour is absorbed by the wet ingredients.

Pour mixture into a greased 9 x 13 pan or two 9 inch around pans.

Bake around 55 minutes or until golden brown.

Serve warm with a scoop of vanilla ice cream and enjoy. 

Easy cinnamon rolls

 

Too easy cinnamon rolls

2 cans of Cinnamon rolls quartered, 1 can apple pie filling, 1/2 cup chopped walnuts or pecans. Gently mix together in a bowl. Pour in a sprayed 9x13 baking dish. Bake at 350 for 45 minutes. Top with icing while still warm. Easy and oh so good.

Crock pot cooking chart

 Below is a conversion chart to illustrate comparative cook times for High and Low:

High     Low

3 hours    7 hours

4       8

5       9

6       10

7       11

8       12

Typical slow cooker food loads and their respective cooking times:

Meat Cut   Meat Weight   Low cook time High cook time

Large pork roast   6-7 lbs      9 ½ hours             7 1/3 hours

Pork Loin         3-4 lbs        6 hours               5 hours

Poultry         6 lbs       7 1/2 hours        6 ¼ hours

Beef Roast 3-4 lbs              8 hours               5 ¾ hours

Stew meat 3 lbs         6 hours                 4 ¾ hours

Fish                 2 lbs         3 ½ hours          1 1/2 hours

All cook times are approximate. Appropriate cook time varies according to specific meat characteristics for fat content and connective tissue as well as other ingredients added to dish including liquid, size of meat cubes, type of vegetable, size of vegetable dice, how slow cooker is filled, etc.

Mushroom Wild rice soup

 

2 Tbl. olive oil  

2 medium sized carrots finely diced

3 stalks celery chopped and bottoms removed

1 large  onion finely diced

2 cloves Garlic

8 mushrooms, I use white button

2 Tbl. flour depends on how thick you want it

1/2 cup Wild rice

4 1/2 to 5 cups Vegetable broth

1 tsp dried oregano

1 Tbl. fresh Thyme or 1/2 Tbl. dried thyme

sea salt and black pepper to taste

1 cup milk or half and half 

Simmer for about 50 to 60 minutes, until the wild rice is completely fluffed up and cooked through. Set aside.

In a large pot over medium high heat, add the oil then

add in the carrots, celery, onions, garlic and mushrooms and sauté for 8 minutes. Watch closely, garlic burns quickly.

Sprinkle the flour over, and stir to combine. (Or mix the flour with the veggie broth and stir to combine to heat through). Add in the wild rice, vegetable broth, dried oregano and fresh thyme. Season generously with  salt and ground black pepper. Bring everything to a boil, then reduce to a simmer.

  Stir in the milk or half and half and cook for another 2 to 3 minutes to heat through. Taste and season with  salt and black pepper again.

Remove from stove and serve.

*** If you like you can add some cooked chopped chicken to make a full meal deal. 😋

Salt Free bread

 SALT FREE BREAD  

2 c. lukewarm water

3 tbsp. vegetable oil

3 tbsp. sugar

2 pkgs. rapid rise yeast

5-6 c. all-purpose flour

Put water in large bowl. Add oil and sugar, then yeast. Mix in a little flour and let stand a few minutes until bubbles start to form. Stir in flour (may use mixer) until thick batter. Then add flour slowly until dough starts to come from sides of bowl.

Turn onto floured surface, round into ball. Cover with bowl. Let stand 10 minutes. Knead, adding flour if necessary so it isn't sticky. Dough should feel smooth and soft.

Put into well oiled bowl. Turn so it is covered with oil. Cover with towel. Should double in size in about half hour or a little more. Punch down and divide into 2 loaves.

Put into well oiled or sprayed 9 5/8 x 5 1/2 x 2 3/4 inch pans. Oil tops, let rise until doubled in size. Set in oven. Turn heat to 350°F Bake about an hour or until loaves are brown on top and pull away from sides of pan. Put on rack to cool. Makes excellent toast. If cut into 16 slices, 97 calories per slice.

Apple Pie Cups

 

1 can (13 oz) Pillsbury refrigerated cinnamon rolls with buttercream icing

1 1/3 cups more fruit apple pie filling (from 21-oz can), coarsely chop the apples

Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. Set icing aside. Separate dough into 8 rolls. Press into and up sides of muffin cups.

Spoon 1 to 1 1/2  large tablespoons pie filling into each dough-lined cup.

Bake 14 to 18 minutes or until golden brown; cool in pan 5 minutes.

Transfer icing to small microwavable bowl. Microwave uncovered on Low (10%) 8 to 10 seconds or until thin enough to drizzle. Place rolls on serving plate; spoon icing over rolls. Serve warm.

Poultry Seasoning (salt free)

Poultry Seasoning (Salt free)

3 tsp. Sage

3 tsp. Thyme

1 tsp. Marjoram

1 tsp. Garlic powder

1 tsp. Onion powder

1/2 tsp Pepper

1/4 tsp. Celery seed

1 tsp. Parsley

1 tsp. Rosemary

1/8 tsp. Cayenne

1/8 tsp. Nutmeg

Pulse in grinder until well blended. Store in an airtight jar or container.

Salt Free chili powder

I lost my original recipe, but this one is a very close to what I had, and very good.

Salt free chili powder

2 tablespoons paprika

2 teaspoons oregano

1 1/4 teaspoon cumin

1 1/4 teaspoon garlic powder

1/8 teaspoon cayenne pepper

3/4 teaspoon onion powder

Combine all ingredients in a spice grinder and process. Store in an airtight container.

Salted Caramel bars

Salted Caramel Butter bars

Crust:

2 cups salted butter, room temperature

1 cup granulated sugar

1 1/2 cups powdered sugar

2 Tbls vanilla extract

4 cups all purpose flour

For the Filling:

14 ounces soft caramel candies (about 50 individual caramels), unwrapped

1/3 cup milk or cream, I use half and half

1/2 teaspoon vanilla

optional – 1 tablespoon coarse sea salt

To Make the Crust:

Preheat oven to 325°. Coat a 9×13 baking dish with nonstick spray. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and powdered sugar together on medium speed for 2 minutes. Add the vanilla and mix until combined. Turn the mixer to low and add in the flour, mixing until a soft dough forms.

Press one-third of the dough evenly into the bottom of the prepared pan. Wrap the remaining dough in plastic wrap and chill in refrigerator.

Bake for 20 minutes, or until the edges are a pale golden brown. Transfer the pan to a wire rack and let cool about 15 minutes.

Filling:

While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the milk or cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.

Once the caramel is melted add in your 1/2 teaspoon of vanilla and stir until combined.

Pour the caramel filling over the cooled crust. If you are going to salt the caramel sprinkle it on caramel layer now.

Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.

Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes.

Let cool completely. Cut into squares.

Ooey, gooey lemon bars

1/2 cup softened butter

15 ounce box lemon cake mix

1 large egg

zest from one lemon

1/3 cup lemon curd  (recipe below)

1/2 cup white chocolate chips

1/4 cup sweetened condensed milk

Preheat oven to 350º. Line a 9x9 baking pan with parchment paper.

With an electric mixer, cream the butter until smooth and fluffy. Beat in the cake mix, egg, and lemon zest until combined and a thick dough forms.

Press 2/3 of the cake mixture in the bottom of the prepared pan. Spread the lemon curd evenly on top of the dough, but not completely to the edges. 

Sprinkle the white chocolate chips over the lemon curd, then drizzle the sweetened condensed milk over the top of the chocolate.

Break up the remaining dough and crumble it over the top of the bars. Press lightly.

Bake for about 29-32 minutes, until slightly browned. Cool completely.

Slice and enjoy!

Lemon curd recipe

1 c sugar

3 large eggs

1 c fresh lemon juice

Zest from 3 lemons

1/2 cup butter , melted and slightly cooled

Instructions

In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Whisk in lemon juice, lemon zest, and butter.

Cook in the microwave for 5 minutes, whisking well after each minute (toward the end, whisk every 15-30 seconds.) DO NOT let the mixture come to a boil or the eggs will curdle. It should be thick enough to coat the back of a wooden spoon.

Remove from the microwave, and pour into small sterile jars (the curd will thicken the more it cools.

Caramel Apple Cake (easy)

 

1 box yellow cake mix 

1 21 oz can apple pie filling

2 eggs beaten

1 12 oz jar caramel ice cream topping divided

2 tsp ground cinnamon

Preheat oven to 350F degrees.

Spray a 9 x 13 baking dish or grease and flour pan.

In a medium bowl, combine dry cake mix, pie filling, beaten eggs, cinnamon, and 1/4 cup caramel topping.

Mix on low speed for one to 2 minutes.

If you want larger pieces of apple in your cake, be careful not to mix too vigorously or the apples will break up fairly small. I mush prefer the smaller pieces throughout the cake rather than bigger pieces here and there.

Pour batter into prepared baking dish. Batter will be thick.

Bake for about 30-35 minutes.

Oven times do vary but your cake should be golden and bounce back to the touch.

Remove cake from oven and pour remaining caramel topping over warm cake.

Some of the caramel topping will go over the sides as you spread it out.

This is going to add to the moistness of this cake.

The warm cake is going to absorb most of the sauce as it begins to cool.

If you prefer a some sort of frosting on your cake, just combine a tub of whipped topping with the caramel sauce and spread it on the cake.

Caramel O's

 

• 12 cups Cheerios cereal

  1 cup packed brown sugar

  1/2 cup butter or margarine

  1/4 cup light corn syrup

  1/2 tsp salt

  1/2 tsp baking soda

  
  

  
  

  Heat oven to 250°F. Into large ungreased roasting pan, measure cereal; set aside. 

  In 1-quart saucepan, heat brown sugar, butter, corn syrup and salt to boiling, stirring constantly. Cook over medium heat 5 minutes, stirring occasionally.

  Remove from heat; stir in soda until foamy. Pour over cereal, stirring until evenly coated. Divide mixture between 2 ungreased 13x9-inch pans.

  Bake 1 hour, stirring occasionally. Store in airtight container.

Tips

• Add chopped salted peanuts or pecans to make this treat special.

Cheese steak sandwiches

Cheese steak sandwiches

1.5 lbs. of chuck roast or round steak (I prefer chuck roast)

1TBL oil

1/2 tsp pepper

1/2 tsp garlic powder

1 onion sliced

1 bell pepper sliced (red,or green or both)

3 cups beef broth

6 French rolls (I use hamburger buns in a pinch)

12 slices Provolone American,(shredded cheddar and monterey jack blend works well too)

Rub the roast with salt, pepper and garlic powder. 

Brown roast on both sides in fry pan.

Place in crockpot.

Add onion, bell pepper and beef broth.

Stir to mix.

Cook on low for 6 hours on low or until meat is tender.

 Slice meat into thin strips or shred, place back in crockpot while preparing the buns.

Toast buttered open rolls for several minutes until slightly crusty.

Lay a piece of cheese on both sides of the roll.

Use tongs to remove meat, onions and bell pepper from slow cooker (letting juices drip off a bit) and pile on top of rolls.

Put some of the juice in a small bowl for dipping pleasure. Mmmm. 

Return to the oven to melt cheese. Serve hot!