Tag Archives: baking

Glazed Cinnamon Sugar Apple Fritter Bread

I do not think that this needs a hefty introduction.  I mean, heck, entire candle lines were built around the scent that will come from your oven…

The above being said, this will make your family happy and your neighbor’s jealous on the smell alone.  Really, what says comfort and Fall more than apples, cinnamon and brown sugar?  Exactly.

So, on your next breezy, crisp and possibly rainy day, bake up a batch of this apple bread and take in the praises from your loved ones. xoxo

The Starting Lineup

  • 1/2 cup light brown sugar
    2 teaspoon ground cinnamon
    2/3 cup granulated sugar
    1/2 cup butter, unsalted, softened
    2 eggs 
    1 1/2 tsp vanilla extract
    1 1/2 cups all-purpose flour
    1 3/4 tsp baking powder
    1/2 cup milk
    2 apples, peeled and chopped , mixed with another 2 Tbsp granulated sugar, 1 Tbsp brown sugar and 2 tsp cinnamon *I used both green and red apples, but feel free to use what you prefer.

Glaze Topping

  • 1/2 cup of powdered sugar
    1-3 Tbsp of milk, depending on thickness of glaze desired

*Chopped walnuts or pecans, optional and encouraged!

CSAppleBread

Preheat the oven to 350 degrees and spray roughly a 9×5 loaf pan with nonstick spray.  Prepare your peeled and chopped apples tossed in the cinnamon-sugar according to the above listed ingredients (2T/1T/2t).

In a small bowl, mix together the 1/2 cup of brown sugar and 2 tsp cinnamon.  Set aside.

In a large bowl (or a KitchenAide mixer), beat the granulated sugar and softened butter together until creamy with an electric mixer.  Next beat in the eggs, one by one, followed by the vanilla extract.

Next, whisk together the flour and baking powder and add in to the creamed butter and stir will well combined.  Finally, mix in the milk till the batter reaches a smooth consistency.

To your prepared loaf pan: pour 1/2 of the batter to the base of the pan, followed by 1/2 of your spiced and chopped apples and lastly, 1/2 of the brown sugar/cinnamon mixture.

REPEAT with the remaining half of ingredients.  With the tip of a butter knife, insert straight down into loaf pan, without scraping the bottom, and give a slight swirl throughout. *This will not only make it “pretty” but will incorporate the flavors throughout.

Place the pan into your preheated oven for at least 60 minutes, or until a toothpick comes out clean.  *In one of my oven’s, this needed to bake for closer to 80 minutes before toothpick was clean, FYI.

Allow to sit out for about 20 minutes, transfer to a serving platter, then drizzle the prepared glaze overtop!

CSAppleBread2

 

 

 

Texas Style Jalapeno Sausage Kolaches

If you live in the great state of Texas, you can now forgo your local (albeit delish) donut shop drive-thru and make your own southern state staple!

Now yes, I am quite aware that these are also referred to as klobasnek’s/klobasniky’s and were brought to our beautiful USA from equally wonderful Czech immigrants.   I am also grateful that once they settled here, they turned the traditionally sweet pastry into a savory one…and eventually we added that kick of jalapeno!

Lastly, friends, let’s not confuse these with the so-so, flavorless aspects of a “pig-in-a-blanket”…oh no, no, noooo.  No matter where I have purchased one: many a donut shop, a gas station, a quaint mom & pop restaurant or even in West, Texas (THE self-proclaimed “Kolache Capitol” of the state) they are so much more!  The dough is baked with the most pillowy interior, the sausages are just that..sausage..no Oscar Myer hot dogs here and then a layer of gooey cheese and slightly spicy, pickled jalapenos.  Get.In.My.Mouth.  THIS is the (my) breakfast of champions!

*Feel free to omit the jalapenos for your little ones.  I usually make my batch half & half!

** Line your baking sheets with foil, parchment paper or a silpat sheet.  The cheese will inevitably ooze some of its way out and this will help with clean-up! 🙂

 

The Starting Lineup

  • 1 pckg highly active yeast
  • 2 tsp sugar
  • 1 1/4 cup milk
  • 1/2 cup butter
  • 1 tsp salt
  • 2 eggs
  • 4 cups  AP flour
  • 1 pckg of Lil Smokies sausages
  • Cheddar or American cheese slices, cut in half
  • Jalapeno slices, pickled 
  • 1 egg + splash water, beaten

    I like to prepare the dough the night before we’ll  be enjoying these for breakfast.

    So we’ll start this by mixing the yeast and sugar in the bowl of a stand mixer.

    Meanwhile, melt the butter with the milk in a small pot.  Remove from the heat and let cool slightly. Whisk in the eggs, one at a time, to the slightly cooled milk, careful not to scramble.  Add this milk mixture to the yeast.  Add in the flour and salt.  Mix it together with a dough hook until it forms a ball. Put this mixture into a large greased bowl and let it rise, covered, for an hour in a warm spot.  Finally, place in the refrigerator, still covered, overnight.

    Rise and shine!!!   The next morning, set the dough out on the counter for at least 30 minutes.  Once it is no longer cold to the touch, turn it out onto a well floured countertop and roll the dough out (using more flour if necessary) to about 1/8 inch thick.  Cut into 14 equal pieces (I use my pizza cutter or bench scraper).  Lay a few jalapeno slices down the center lengthwise of each rectangular piece of dough and then a thin slice of your preferred cheese.  Lay 2 of the sausages down the center.  Fold the sides of the dough over the filling (you may have to press the dough out a bit with your fingers..it’s easy, really).  Place them seam side down on a sheet pan. Lay additional jalapeno slices on top to show which Kolaches are “spicy”.  Let them rise in a warm spot, covered loosely with a tea-towel for 30-45 minutes.

    Preheat your oven to 350 degrees.  Whisk the egg with some water and brush the tops of each kolache with the egg wash. Bake them for about 20-25 minutes or until the dough is done all the way through and the tops are browned.  *My previous oven’s temperature was always off and this took more like 45 minutes, so just watch for the golden brown hue/toothpic test if needed. 

    Kolache6Kolache7

Orange-Pecan Shortbread Cookies with Cranberry Icing

Cookies are a staple of Christmas, at least in our home.  However, we always seem to have the same ol same ol.  Chocolate chip pecan, thumbprints, spritzers, sugar cookies with royal icing…while all are equally delicious, it can become a bit humdrum.

That being said, I had to step up to the plate with my duty of making the already famous cranberry the star of Christmas this year!  Through great luck (and all of that “hard work of being a food blogger” 😉 I have been fortunate enough to be a recipient of a large package of perfect Cape Cod Select Premium Frozen Cranberries on my doorstep! This box addressed to me, “Railroad Wife in Texas”, on frozen ice and all, was just screaming to NOT be made into your average pie, relish or smoothie..but into a fantastic dessert!  When one thinks of cranberries their mind often goes to that bowl at the end of the table that all too often gets neglected…not here my friend! This is front and center and oh so delicious!

…and dang, did I knock it out of the park!  Plus with the freshness of real orange juice, zest and cranberries I like to consider these guys healthy too!  So have another… 😉

To pick up your very own bag of Cape Cod Select Premium Frozen Cranberries, you can go online to http://www.CapeCodSelect.com to order online/find your location or head to my favorite local pick up at:

Central Market

4651 WestFree way

Fort Worth, Texas 76107

Follow my friends Cape Cod Select at:

https://www.facebook.com/capecodselect/
https://twitter.com/CapeCodSelect

https://plus.google.com/b/112667579999356431188/+CapeCodSelectEdgewoodBogsCarver/about/p/pub

https://www.youtube.com/channel/UCp2g4eev6wgHxzYHUFhEMz                                                                                                    


The Starting Lineup

Shortbread Cookies

  • 2 1/2 cups flour
  • 1/2 tsp cinnamon 
  • 1/4 tsp nutmeg
  • 1/4 cup chopped pecans, toasted
  • 6 TBSP granulated sugar
  • 1 1/2 TBSP orange zest
  • 2/3 cup orange juice, fresh
  • 1/4 tsp almond extract
  • 1 cup (sticks) butter, unsalted and cubed

Cranberry Icing

  • 1 cup Cape Cod Select Premium frozen cranberries
  • 5 TBSP water, divided
  • 1 1/2 cup powdered sugar 

SHORTBREAD COOKIES:

Preheat your oven to 325 degrees; Line two baking sheets with parchment paper.

Cube your two sticks of butter and then place in the freezer (you really want cold butter).

In a large (i.e. Kitchen Aid) mixing bowl, whisk together the dry ingredients (flour, cinnamon, nutmeg, pecans, sugar).  Using your mixer with the paddle attachment, cut in the cold butter till it looks almost “crumbly”.  Next add in the orange zest, orange juice and almond extract.

Switch to the kneading attachment and knead until combined and forms a ball.

*If too dry add 1Tbsp of water at a time till ball forms.  If too tacky/wet, add 1Tbsp of flour at a time till smooth.

Lightly flour your work surface and rolling pin.  Roll the dough out to 1/4″ and use your favorite cookie cutter to cut out festive shapes.  Alternatively, you can roll into a log-form and cut into disk shapes.  Place cookies onto the parchment lined baking sheets. 

Place into the oven and bake for 18-20 minutes.  The middle should be set and the bottoms slightly browned.  Cool for 2 minutes and then transfer to a wire rack to finish cooling before applying the icing.

ICING:

In a saucepan, add in the 1 cup of cranberries, 1/4 cup of powdered sugar and 2 TBSP of water.  Cook over medium heat for about 5 minutes.

Pour this mix with the remaining 3 TBSP water into a blender and puree.

*Optional to strain into a medium size bowl using a sieve to catch any ‘bits & pieces’..I, however, like it with them in the icing, adds a bit of a rustic touch!

To your puree, whisk in the remaining powdered sugar.  As it sets, it will slightly thicken.  *You can whisk in a bit more powdered sugar if you prefer it even sweeter and thicker.  

Once the cookies have cooled, apply a small spoonful of the icing to the center of each cookie.  Using a small tipped pastry brush (or heck, even a new paint brush), fan out to the edge of your cookies.  You can add more (another layer) to thicken the icing if desired.

Serve with a tall glas of milk and enjoy this holiday season..

Twice Baked Shepards Pie

Wow! This is honestly such a cool recipe in both taste and presentation. Plus, if you have some hungry people in your life, these are sure to fill them up all while being inexpensive too!

A fancy Sunday dinner in my home consists of steak and twice baked potatoes…crunchy, salty potato skin filled with creamy, cheesy mashed potatoes! …and then I thought about how your normal Shepard’s Pie has that same mashed tater ‘crust’. So why not combine the two?? Duh!! Genius I tell ya 😉💡

You can also make these a healthy way too! Why not use a sweet potato, ground turkey or double veggies and a cauliflower mash on top?! I’ll stick with my comfort version, but the healthy one can be all yours 😉

The Starting Lineup

  • 3 large russet potatoes
  • 1 lb ground beef
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 cup peas
  • 4 cloves garlic, minced
  • 1/4 cup Italian flat leaf parsley, chopped
  • 1 cup cheddar cheese, shredded
  • 1 cup chicken or beef broth
  • 1 cup red wine 
  • 2-3 Tbsp tomato paste
  • 2 Tbsp Worcestershire sauce
  • 3 Tbsp flour
  • 1 stick butter, divided
  • 1 cup milk or heavy cream 
  • 2 tsp thyme
  • Kosher salt & pepper
  • Extra virgin olive oil  

Let’s bake some potatoes friends! Preheat your oven to 375 degrees. With a fork, poke your potato about 6-8 times. Coat each of these ginormous potatoes with some extra virgin olive oil and sprinkle liberally with kosher salt. Place the potatoes DIRECTLY onto the oven rack. You can put a baking sheet under them on the rack below to catch any drippings. These will bake for 1 hour.

 While the potatoes are baking, chop up your onion, carrot & garlic. Chop the vegetables in uniform size to ensure they cook evenly.

 In a large heavy bottomed pot, heat 1 Tbsp EVOO and 2 Tbsp butter over medium heat. Toss in your carrots and cook till just about soft (5 minutes). Next add in your onion and cook for 3-4 minutes.

   Once the onions start ‘sweating’ their juices, add in the ground beef, thyme and salt & pepper. Cook the meat till browned, about 10-12 minutes.

 After your ground beef is cooked through and onions & carrots are soft, drain just a little of the grease (reserve some in pot). Sprinkle in the flour one Tbsp at a time. Quickly mix this in with your meat & veggie blend. The flour will bind it all together and really thicken it up fast!

   Now to finish up your Shepards Pie filling! Add in your broth, wine, tomato paste, Worcestershire, peas & garlic. Give it a good stir and bring heat down to a simmer. This will cook down quite a bit and thicken up after 20-30 minutes. It has SUCH a great, rich color to it!

   While your filling is simmering away, your baked potatoes should be done. Remove after the hour is up and allow to cool a bit, you need to be able to handle them. Also, bump that oven up to 400 degrees.

Have a large bowl ready with the remaining butter already in it. Cut each potato in half lengthwise. With a spoon (carefully) scoop out about 90% of the potatoes flesh and put into the bowl. Careful NOT to break that potatoes skin! *I like to almost ‘outline’ where I’ll be scooping out, keep just enough flesh against the potatoes skin to keep its shape. Place these hollowed out skins onto a baking sheet.
 With the potato flesh and butter now in the bowl, pour in your milk or heavy cream and a pinch of salt & pepper. Now mash away!! Or for creamier mashed potatoes, use an immersion blender if you have one available.

 Have ready your shredded cheddar and chopped parsley.

 Once you’ve finished the potatoes, your meat filling will be cooked down and ready to go!! The assembly step can be a bit messy, but that’s ok! That just means it’s going to be good….

Scoop a hefty amount of your meat & veggie mix straight into your potato skin shell. Next is the mashed potato layer. Go ahead and be liberal with that amount as well! What the heck right? 😉 *you of course can make this “pretty” and use an icing bag to add the mashed potato layer, but I like it more rustic myself.
 Top each filled, potato off with a good amount of cheddar cheese and pop these bad boys in the oven for about 15 minutes. Oh my, my, my….

   Once time is up, remove from the oven and sprinkle with some chopped, fresh parsley for added flavor and color. There you have it…Twice Baked Shepard’s Pie!! Enjoy!

Chewy Lemon Curd Cookie Bars

I’m a HUGE junkie for lemon anything…some of my fondest memories are from when we’d eat at Marie Callendars restaurant as a child (when they were still everywhere) and my parents would let me order a big slice of Lemon Meringue pie…or even their Sour Cream Lemon (drooling!!) after my dinner.   I could also eat it all and not gain an ounce, not THATS a great memory in itself!

Anyway.  On the other side is my husband and he is a cookie fanatic..similar to the Cookie Monster if you will (I mean that in the nicest of ways 😉  So with this quick to assemble recipe I was thinking of both of us…and we both loved it indeed!

The Starting Lineup

  • 1 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 stick unsalted butter, melted (1/2 cup)
  • 10oz jar lemon curd
  • Powdered sugar, garnish  

Preheat the oven to 350 degrees.

In a large bowl, melt the butter in the microwave (30 second increments).  Next remove the bowl of melted butter and whisk in the granulated and light brown sugar till just combined. 

 Now stir in the flour to finish off the crust and crumble topping (*reserve about 1 cup for the “crumble”). 

 Grease roughly a 9×9 greased baking dish and spoon in the crust mixture while pressing it evenly into the dish with your fingers. 

 Next simply pour the lemon curd overtop of your pressed in crust (*use a rubber spatula or back of a spoon to gently spread).  Sprinkle the remaining dough overtop of the crust in that crumble fashion 😉 

    Pop the now filled baking dish into the oven for 35-40 minutes (uncovered) and then allow to cool for 15 minutes.  Place in the refridgerator for about 45-60 minutes to fully cool (here is where you eat dinner to pass the time ;)).

Cut into bars and sprinkle with powdered sugar.  These slighty crunchy, super chewy, sweet & tart delights will go fast! 

 

Bourbon Pumpkin Pie

Have you ever had homemade pumpkin pie?  No, I don’t mean the slice that you bought at Marie Callendars restaurant and brought home to eat.  I mean a pie that you whisked and creamed and baked in your own oven!  

Now I’m not saying you’re hand scraping and roasting the baking pumpkins from your glorious garden, there may even be a can or two of pumpkin purée, but this is the real deal!  It’s light, creamy and not overly sweet.  Once it’s time for dessert, just add some homemade whipped cream and marvel in all of the “mmms, yumms, oohs & ahhs” you’re about to receive!  This one will make a believer out your most finicky pumpkin pie eater, which used to be me. 😉 

The Starting Lineup

  • 1 pie crust (home made or store bought)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 large eggs, plus 2 egg yolks
  • 4oz bourbon
  • 1 tsp vanilla extract
  • 1 (15oz) can of pumpkin purée (NOT pumpkin pie filling)
  • 1 cup candied yams, drained from can
  • 3/4 cup granulated sugar
  • 1/4 cup real maple syrup
  • 1/4 ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp salt  

Now I do prefer to make my own buttery pie crust and with this recipe I always parbake my crust so that it has some texture to the bottom and doesn’t get soggy.  That is a personal preference though..some people love the softer bottomed crust. 

 Preheat the oven to 425 degrees and place a rimmed foil-covered baking sheet to heat up as well.

….To begin the filling!  In a medium bowl, whisk together the cream, milk, eggs & yolks, bourbon and vanilla extract.  Set aside. 

   In a large heavy-bottomed saucepan, combine the pumpkin purée, candied yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt.  Bring to a simmer and mash and stir the mixture together continuously until thickened.  This will be nice and glossy after about 10-12 minutes of doing so. 

   Remove the purée from the heat and slowly whisk in the cream mixture (slowly so the eggs do not scramble in the hot purée). 

   Next, strain this mixture through a fine mesh strainer over a large bowl while pressing down the remaining chunks with a rubber spatula.  Once it’s all sieved through, re-whisk. 

       Pour this yummy, custard’y mixture into your prepared pie pan/crust.  Give a little jiggle to evenly distribute and place the pan directly onto the preheated baking sheet into the oven. 

Allow to bake at 425 degrees for 10 minutes *I like to cover my crust in either the beginning or end to reduce over browning.  Reduce the heat to 350 degrees and continue to bake for another 30-35, or until the pie is set and jiggles only slightly.  *It will continue to cook and set once removed from the oven.  Allow to cool completely before serving or refrigerated.  *Keep in the refridgerator overnight if serving the next day. 

   Enjoy!!

Mile High Salted Caramel Apple Pie

This is a holiday favorite in my home!  Whether it be the 4th of July, Thanksgiving, Christmas…or even my birthday, yes please!!!  You have a buttery, flakey crust combined with tart apples, sweet caramel and a touch of salt.  Excuse me why I wipe the drool on my chin.

Hey, do you think a scoop of vanilla ice cream could make this any better??  Let’s try!

The Starting Lineup

  • 6 large Granny Smith apples, cored, peeled and sliced
  • 1 tsp fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 1/4 cup flour
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 rounded tsp ground cinnamon
  • 1/2 cup sugar
  • 1 large egg, beaten + 1tbsp water for egg wash
  • **1 jar caramel sauce
  • **1/2-1 tsp kosher salt (to taste)
  • 2 homemade OR store bought pie crusts 

Start this recipe by preparing your favorite pie dough recipe or thawing out your store bought dough (i.e. Pillsbury).

Now onto the apples!!  In a large bowl put in the lemon zest and the juice.  Follow that with the peeled and sliced apples and toss to coat. 

  

you can use a mandoline (be careful) or a sharp knife

       In a smaller bowl, combine the flour, nutmeg, cloves, cinnamon and sugar.  Pour this over top the apples and gently toss together. 

   With the pie dough:  roll one out in a circular shape on a floured surface until it would easily fit in a 9″ pie pan.  With the dough that overhangs, gently tuck under and give scalloped edges or trim off with a very sharp knife. 

  

look at those chunks of butter in that crust…oh my!!

 Here is when we now pour in that massive, mile-high amount of seasoned apples into the dish!  Go slow to pack them in tightly because there’s a lot!! 

 **Caramel Sauce:  following the package directions, take off the lid of the caramel jar and heat for 20-30 seconds till softened.  Add in 1/2 teaspoon of kosher salt at a time and taste until you get your perfect sweet & salty flavor!

Pour about 1/2 cup of this now salted caramel sauce overtop the stacked apples.  Reserve the rest of the sauce for garnish when serving. 

 Preheat the oven to 400 degrees.  *Also, place a baking sheet in the oven as well to preheat.

Top crust!!  Again, roll out your dough on a floured surface with a floured rolling pin until your form a rough 12″ circle.  Using a butter knife, pastry cutter OR pizza cutter, cut into 1/2″ wide strips.  Carefully weave the delicate dough overtop the stacked salted caramel apples to form that iconic lattice crust.  Brush the top of the lattice crust with a thin layer of the egg wash. 

 Once your pie is ready to go, place in the preheated oven ON the preheated baking sheet for.  Let bake for 20 minutes and then turn the oven down to 375 degrees.  Continue baking the pie for another 45 minutes till crust is golden.  If the pie seems to be browning too fast, just loosely cover with a some tin foil.

Once your dessert has finished cooking, allow to cool on a wire rack for 2-3 hours.  Cut into slices and serve with the remaining warm salted caramel sauce drizzled overtop.  Enjoy!!! 

 

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