A truffle hunt is always a highlight on our trip in Italy. We usually find a few, this year, not so many...was so hot and dry this season. We let our chef prepare a meal with our find...never a disappointment!
Wednesday, November 29, 2017
Thursday, February 09, 2017
On a recent trip to Ireland, each morning I anticipated and waited patiently for a slice of this bread. I could not get it toasted fast enough and then just slathered the heck out of it with some of that delicious Irish butter. This is a super interpretation of the classic bread recipe found from Cooking Light.
Whole wheat flour, wheat germ and steel-cut oats makes this a really healthy "all-you-need-quick breakfast." You will get about 12 servings with this recipe. I didn't slice too thin....
(Line a 9x5 loaf pan with parchment paper and preheat oven to 350 degrees.)
2 1/2 cups King Author whole-wheat organic flour
1/2 cup all-purpose flour
1/2 cup steel-cut oats
1 T. wheat germ
2 T. brown sugar
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 cups of whole buttermilk or if you prefer, low fat buttermilk
1 large egg, slightly beaten.
Combine flours and dry ingredients. Add buttermilk and egg. Mix well. Spoon mixture into prepared pan. Bake for around 1 hour. Cool on wire rack.
The easiest and most tasty bread I have made in ages. I feel no guilt when I slice my second piece, especially when it is still warm. (160 Calories per slice.)
Wednesday, November 09, 2016
To prepare these muffins, preheat the oven to 350 degrees. Line muffin pans with paper liners.
For the filling:
Combine 1 8 oz. softened cream cheese with 1 cup of powdered sugar. Mix and blend until smooth.
For the muffins:
3 cups all-purpose flour
1 tsp. each of ground nutmeg, cinnamon, cloves, salt and baking soda
1 tbsp. plus 1 tsp. of pumpkin pie spice
4 large eggs
2 cups of sugar
2 cups of pumpkin puree
1 1/4 cups of vegetable oil
For the Topping:
1/2 cup of sugar
1 1/2 tsp.ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces
In a medium bowl, combine all the spices, flour, salt and baking soda. Mix well. In another bowl, combine the eggs, sugar, pumpkin and oil. Mix on medium speed with blender until ingredients are well blended. Add all the dry ingredients and mix on low speed, just until incorporated.
To make topping, combine the sugar, flour and cinnamon in a small bowl. Add the butter in pieces and cut into dry ingredients with a pastry blender or two forks until the mixture is course and crumbly.
To each muffin tin, fill well with a small amount of batter. Taking a teaspoon, drop small amounts of cream cheese batter on top of muffin batter. Now add more muffin batter to cover the cream cheese completely. Sprinkle the prepared topping on each muffin. Bake for 20-25 minutes. Cool on wire rack.
Monday, July 11, 2016
Halve 3 Bosc Pears, core out seeds and bake cut side up in buttered baking pan ( about 3 tablespoons of melted butter) at 350 degrees for 50 minutes. Bake uncovered. Before placing in oven, sprinkle pears with 1/4 cup of sugar. Add 1/2 cup of water to pan for the last 10 minutes. I basted the pears twice with all the pan juice!
For the almond crunch I used one egg white. Whisk the egg white until quite foamy with three tablespoons of sugar. Add 3/4 cup of sliced almonds, preferably with skins until almonds are coated with egg wash. Spread the almonds in a thin layer on a greased baking sheet and bake until golden, about 15 minutes at 350 degrees. Cool completely and then break into pieces. That is all there is to it........of course, I had to add some heavy whipping cream for the final touch!
Saturday, July 09, 2016
The peaches are wonderful this season! Try whipping up a sensational dessert with very few ingredients along with very little effort!
The tart is made from 3 fresh peaches, peeled and sliced and tossed with heated peach preserves.
The crust is: 1 1/2 cups of flour.
7 Tablespoons of cold, unsalted butter.
1/2 Cup of ice cold water.
A dash of salt, extra flour for rolling out on your surface.
All prepared using a food processor~ processing the flour and slowly adding the chunks of butter until it looks like cornmeal, then streaming in the cold water until the dough forms into a ball shape from the processor. Remove the dough and place on a floured surface and roll into an 8 inch disc. Chill the dough disk for 1 hour. Remove and roll out a few inches more giving you enough room to fill with all the sliced fruit. Add the peach filling, turning in the edges of the pastry and bake on cookie sheet, lined with parchment paper for 40 minutes at 350 degrees or until crust is lightly browned.... not much to it! Enjoy!