Culinary CoBLOGorations

1 stick butter, softened
1 c. sugar
2 eggs
2 bananas, mashed
1/2 c. pecans, chopped
1 tsp. vanilla
1/2 c. sour cream
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt

Mix together all ingredients. Pour into two greased and floured loaf pans. Bake at 350 for approximately 1 hour. (Check w/ toothpick for doneness starting at 45 minutes.)

3 c. plain flour
2 c. sugar
1 T. cinnamon
1 t. allspice
1 t. baking powder
1 t. baking soda
1 t. salt
1 c. oil
2 eggs
3 t. vanilla
1 can cooked pumpkin (15oz.)
1 c. pecans (optional)
1 c. raisins (optional)

Mix all dry ingredients.
Gradually add wet ingredients.
Bake at 350 in a well-greased pan for 45 minutes.

(or, I made 4 shallow mini-loaves + 12 muffins…
and drizzled them with thin cream cheese icing.)

Pair with Apple Muffins for a plate full of fall amazingness:

1/2 cup butter or margarine
1 cup granulated sugar
1 teaspoon vanilla
2 eggs
2 1-ounce squares unsweetened
chocolate, melted and cooled
3/4 cup sifted all-purpose flour
1/2 cup chopped nuts

In medium saucepan melt butter and chocolate.
Remove from heat; stir in sugar.
Blend in eggs one at a time.
Add vanilla.
Stir in flour and nuts, mix well.
Spread in greased 8x8x2 pan.
Bake 350 for 30 minutes
(Be careful not to over bake)
Cool
Cut into squares.

I saw Ina Garten make this on Barefoot Contessa…and it’s delicious! Definitely a new favorite…

Ingredients
For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners’ sugar for sprinkling

Directions
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.

The best part of Thanksgiving at Gran’s was the dessert collection. I couldn’t ever decide, so I had small pieces of English Apple Pie, this, and this. Bliss, I tell you.

English Apple Pie

4 large apples (I use half Granny Smith, half Fuji.)
1 cup sugar
1 tsp. cinnamon

Butter a baking dish. Peel and thinly slice apples, place in dish. Mix sugar and cinnamon and sprinkle over apples.

Cover with crust:
1/2 cup butter, softened
1/2 cup brown sugar
1 cup self-rise flour
1 tsp. cinnamon
3 T. water
1/2 cup chopped pecans

Cream butter and sugar. Add other ingredients. Mix and spread over apples.
Bake 1 hour at 350 degrees.

Delicious served warm with high-quality vanilla ice cream.

1 stick butter
1/2 box brown sugar

Boil for 2 minutes.
Remove from heat.

Add 1/4 cup evaporated milk.
Return to boil.

Add:
1 cup powdered sugar
1 teaspoon vanilla
Mix well.

Excellent when you add 1 cup toasted chopped pecans and 1 cup toasted coconut.
Pour over this cake. Or, omit the coconut and pour over these.

3 cups peeled, finely chopped apples
2 cups sugar
1 cup oil
3 large eggs
2 teaspoons vanilla
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped, toasted pecans

Combine sugar, oil, eggs, and vanilla in a large bowl. Add flour, cinnamon, soda, and salt, and stir until just blended. Stir in apples and pecans. (Batter will be stiff.) Spoon into foil or paper muffin cups. Bake at 350 degrees for 25 minutes or until toothpick comes out clean.

Delicious with Caramel Icing:

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1 teaspoon vanilla

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, vanilla, and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

These are also delicious when you add fresh blueberries and chopped toasted pecans into the batter…that’s my favorite way to eat them!

This isn’t rocket science, but it sure is good…

1 pizza crust (my favorite is from Publix, in the deli)
9 eggs, scrambled
1/2 lb. Boar’s Head ham, chopped
1lb. thick cut bacon, cooked and chopped
2 c. shredded mozzerella cheese

Assemble and bake according to the time & temperature on the pizza crust package.

This is amazing.

Chicken Pot Pie
3 boneless skinless chicken breasts (cooked)
(I cook them all day on low in a crock pot with 1 can cream of chicken soup, but you could just boil the chicken if you wanted to.)
1 small can peas & carrots
1 small can cut green beans
1/2 can Del Monte Summer Crisp Corn
1 can diced potatoes
½ chopped sweet onion
2 T. butter + 1 T. butter
2 T. all purpose flour
pepper to taste
About ¾ cup Chicken Broth
1 can Cream of Chicken soup

Mix chicken and (drained) canned vegetables in 2 quart casserole dish. Sautee onions in 2 T. butter until translucent. Add remaining 1 T. of butter. When that butter is melted, stir in 2 T. flour. When flour has cooked in a little, slowly stir in broth, making a roux. Stir and cook until thick. Add soup and pepper, stir until smooth. Cook over low heat for 5 minutes. Pour over chicken and vegetables; mix well. Set aside; make crust.

Crust:
1 cup self-rising flour
5 tbsp butter
milk - about 1/3 cup

Cut butter into flour. Add milk a little at a time until dough leaves sides of bowl. Cover dough with a little flour and place on waxed paper. Roll out about 1/4 inch thick on floured waxed paper. Move crust to pie, sealing edges. Cut crust to fit and use the extra pieces to seal edges to dish. Cut slits for steam, brush with milk. Bake at 350 until crust is brown and pie is bubbly, about 40 minutes.

pouring gravy/sauce onto chicken and vegetables…

ready for crust.

cutting (sealing) crust to edges.

ready to bake.

upon completion…golden brown.

comfort food!

absolutely delicious.