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Wednesday, June 19, 2013

Aunt Sue's Pound Cake from Southern Plate








I had yet to find a pound cake recipe that I was impressed with; until yesterday!  I recently checked out "Southern Plate" by Christy Jordan from the library.  I am definitely going to purchase this book.  I love ALL of the recipes and the stories that go with them.

This recipe was really easy to put together.  I love that you can put it in a cold oven and then turn it on and forget about it for an hour and a half.  Then what comes out is magical!  The crust on the top of the cake is delicious.  I highly recommend this recipe AND the cookbook.

Aunt Sue's Pound Cake

6 eggs
1 cup (2 sticks) butter 
3 cups sugar
3 cups all-purpose flour
1 cup whipping cream
1 teaspoon vanilla extract

1.  Grease and flour a tube pan and set out the eggs and butter to come to room temperature.

2.  In a large bowl, cream the butter and sugar until smooth.  Add the eggs, one at a time, beating for 1 minute after each addition. 

3.   Sift the flour and add it to the creamed mixture alternately with the whipping cream.  Mix until fully incorporated.  Stir in the vanilla.

4.  Pour into the tube pan and place in a cold oven.  Turn the oven to 300 degrees and bake for 80 to 90 minutes, until a toothpick inserted in the center comes out clean.  Cool completely before removing from the pan.

Enjoy!!

Monday, June 17, 2013

Peach Cobbler For Cookin' With The Deens

 
 






This week's recipe for Cookin' With The Deens was Peach Cobbler.  I chose the recipe this week.  I love crisps, crumbles and cobblers; especially with a little ice cream on top when it's warm.  Yum!!

We decided to start our summer bucket list with one of the Star Wars movies last night, so this was our dessert while we watched.  Padme is so pretty.  Don't you think so?

I opted for frozen peaches for this recipe but I think next time I will use fresh.  My peaches weren't as ripe as I like them, so they weren't that soft.  Overall though, the recipe was great!

If you would like to see what Cookin' With The Deens is all about, take a visit to the site.  It's lots of fun!


Peach Cobbler

5 cups sliced fresh or frozen peaches; unpeeled, thawed and drained if frozen.

3 tablespoons plus 1/3 cup packed light brown sugar

1 tablespoon plus 1 cup all purpose flour

2 tablespoons fresh lemon juice

1/4 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

5 tablespoons unsalted butter, cut into small pieces


1.  Preheat oven to 425 degrees.

2.  Toss together peaches, 3 tablespoons brown sugar, 1 tablespoon flour, lemon juice and cinnamon.  Spoon into a 2 qt. dish and bake for 10 minutes.

3.  Meanwhile, whisk together remaining flour, baking powder and salt.  Cut in the butter until it resembles coarse meal.  Stir in 1/4 cup boiling water just until dough comes together.

4.  Spoon dollops of dough over baked peaches.  Bake 25 minutes until bubbling and golden brown.  Cool slightly before serving.

Enjoy!

Vanilla Biscotti for Food Around the World

 
 
 
 
 

 

 
 






This month's theme for Food Around the World is Italy.  I thought biscotti would be a good choice for an Italian recipe.  I've been wanting to make a dessert that goes well with coffee.  Lately, I've been in a coffee mood; especially in the afternoon when I get the yawns.

I chose this recipe from King Arthur Flour.  It seemed simple and looked really good.  It was not hard to make at all.  I wanted to jazz mine up a little, so I dipped them in some white chocolate and used some grey and pink sprinkles.  Did you know that pink is my favorite color?  It is.

I loved this recipe.  It's nothing too fancy, but it goes great with my coffee!    If you would like to join in on the fun of Food Around the World, take a visit to the site.  Kelly from "What's Cookin' Kelly" runs the group.

Vanilla Biscotti

6 tablespoons butter
2/3 cup sugar
1/4 teaspoon vanilla exract
1 1/2 teaspoons baking powder
2 large eggs
2 cups all-purpose flour


1.  Preheat the oven to 350 degrees.  Lightly grease the biscotti pan. (I used a cookie sheet and just shaped the dough with my fingers) 

2.  In a medium-sized bowl, beat the butter, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy.  Beat in the eggs; the batter may look slightly curdled.  Add the flour using the low speed of your mixer, stirring until smooth; the dough will be sticky.

3.  Scoop the dough into the prepared biscotti pan (cookie sheet), shaping it into a rough log and leaving about 3/4" bare around the edges of the pan.  The dough should be mounded in the center.

4.  Bake the dough for 25-30 minutes, until it's golden brown all over.  Remove it from the oven, and allow it to cool in the pan for 30 minutes.  Remove from the pan.  Using a spray bottle filled with water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. (I skipped this step and it was fine)  Wait 5 minutes before slicing.  Softening the crust just this little bit will make slicing the biscotti much easier.  Use a serrated knife to cut diagonal 1/2" to 3/4" slices.

5.  Reduce the oven temperature to 325 degrees.

6.  Set the biscotti on edge on a large baking sheet; there's no need to grease the pan.  Return the biscotti to the oven, and bake them for 25 to 30 minutes, till they feel very dry and are beginning to turn golden.  They'll still feel a tiny bit moist in the center, if you break one in half; but they'll continue to dry out as they cool.  Remove the biscotti from the oven, and transfer them to a rack to cool.

Enjoy!!

Sunday, June 16, 2013

Summer Bucket List 2013

I am seriously stealing this idea from my friend Kelly over at "What's Cooking Kelly".  She posted her summer bucket list on her FB page and I loved the idea.  My list won't be as fun but I'm going to give it a try! I also stole a few ideas from my friend over at "A Spoonful Of Everything".  Love her blog...

Last week I started a new job so I will be working full-time.  I'm missing doing things with my kids but I decided I will make the best of it and squeeze things in on the evenings and weekends.  That's the way to do it!  Making lemonade out of lemons, right?

Here goes.....

The Wendt/Weisel Summer Bucket List 2013

1.  Make ice-cream.
2.  Go bowling.
3.  Make chocolate gravy.
4.  Go to Sugar Sands Park.
5.  Go On A Nature Scavenger Hunt.
6.  Make donuts.
7.  Go To The Pool.
8.  Go On A Picnic.
9.  Fly Paper Airplanes.
10. Watch A Sunset.
11. Go To A Water Park.
12. Do A Family Car Wash.
13. Make S'mores.
14. Go See Superman.
15. Watch All Of The Harry Potters.
16. Take Zoey To A Dog Park.
17. Take Zoey to The Promenade.
18. Watch All The Star Wars.
19. Make Sweet Tea.
20. Start Walking Every Day.

Well, it's a start!

Tuesday, June 11, 2013

BBQ Meat Loaf Minis

 
 
 








When I saw this recipe in the April/May 2013 issue of Taste of Home, I knew I wanted to make it.  I LOVE meatloaf.  Most of the time I make Paula's recipe, but these looked so cute and delicious!

I couldn't believe how easy this recipe was.  It only has a couple of ingredients, but it's full of flavor.  My kids and I loved this recipe.  I will definitely be making this again and again.


BBQ Meat Loaf Minis

1 lb ground beef

1 6 oz package of stuffing mix (I used Stove top)

1 cup water

2 tablespoons of hickory smoke-flavored barbecue sauce.

1 cup shredded cheddar cheese

1.  Combine the stuffing mix, water and BBQ sauce.  Mix in the ground beef. 

2.  Place 1/3 cup into each of the 12 ungreased muffin cups.

3.  Bake at 375 degrees, uncovered, 18-22 minutes or until a thermometer reads 160 degrees.

4.  Sprinkle tops with the cheese; bake 2-4 minutes longer or until cheese is melted.

5.  Serve with additional BBQ sauce.

Enjoy!!

Sunday, June 9, 2013

Berry Cream Pie









It's summer!  My boys had their last day of school this past Thursday and they are so excited.  Looking forward to sleeping in (before I find a job that is!), going to the pool and beach, hanging with friends and doing lots of baking, of course.

I've been checking out lots and lots of books from the library onto my Ipad.  This past week I found Gooseberry Patch's "Summer in the Country" cookbook.  I LOVE Gooseberry Patch.  They have the best recipes.  Mostly, I've been reading the Sookie Stackhouse series by Charlaine Harris.  I'm SO addicted. 

I thought this pie would be the perfect recipe to kick off the summer.  And IT IS good!  The recipe says to use a 9-inch pie crust.  While buying a frozen pie crust is just fine, if I have the time, I like to make my own with Dorie Greenspan's "Good For Almost Everything Pie Crust" recipe.  It is so delicious!

Berry Cream Pie

3 cups blueberries or raspberries (I went for the blueberries)

9-inch pie crust

1 cup sugar

1/3 cup all-purpose flour

1/8 teaspoon salt

2 eggs, beaten

1/2 cup sour cream

Topping:

1/2 cup sugar

1/2 cup all-purpose flour

1/4 cup butter

Combine all ingredients until crumbly.

Place berries in unbaked pie crust; set aside.  Combine sugar, flour and salt.  In a separate bowl, beat eggs and sour cream together; add to flour mixture.  Spoon over berries.  Sprinkle topping over pie and bake at 350 degrees for 50-55 minutes.  Makes 6 to 8 servings.


Enjoy!



Monday, June 3, 2013

Cookin' With The Deens Cajun Sliders And Twice Baked Cheddar Potatoes




     

I'm excited to post our first recipe for Cookin' with the Deens!  We decided to make the Cajun Sliders and the Twice Baked Cheddar Potatoes.  I'm sure I was not supposed to put cheese on the burger but I just cannot have a burger without cheese.  I LOVED the flavor of these burgers!  Although they are supposed to be sliders, I had regular hamburger buns that I did not want to waste.  I would definitely make these again.

The potatoes were easy to put together.  You mash them up with some low fat cheddar, Greek yogurt, skim milk and a little salt and pepper.


 

I thought these were okay.  I could taste a lot of the yogurt and not really anything else.  My kids liked them though!  They were very filling and I felt good to eat something that was not loaded with butter and sour cream. 

I can't wait to try another recipe from this book!  If you would like to join our group, visit Cookin' With The Deens to see how.

Cajun Sliders

6 ounces 93-percent lean ground turkey
6 ounces 95-percent lean ground beef (I used all beef and no turkey)
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon Cajun seasoning, plus extra for the vegetables
1/4 teaspoon hot sauce
1/2 red bell pepper, cut lengthwise into 8 strips
4 round onion slices (from one small onion)
1 tablespoon plus 1 teaspoon fat-free mayonnaise (or use low fat; optional)
2 teaspoons spicy brown mustard
4 small sandwich buns

1.  Preheat the broiler.  Spray a rimmed baking sheet with cooking spray.

2.  In a medium bowl, combine the turkey, beef, ketchup, Worcestershire sauce, Cajun seasoning and hot sauce.  Form the mixture into four fat patties (a little wider than the buns).

3.  Spray a large nonstick skillet with cooking spray and place over medium heat.  Cook the patties, covered, turning once, until the internal temperature reaches 165 F on an instant-read thermometer, 8 to 10 minutes total.

4.  Meanwhile, place the bell pepper strips and onion slices on the prepared baking sheet.  Season with a pinch of the extra Cajun seasoning and lightly spray with cooking spray.  Broil, without turning, until browned along the edges, 3 to 5 minutes.

5.  In a small bowl, stir together the mayonnaise and mustard and spread on the inside of each bun.  Put a patty on the bottom of each bun, top with an onion slice and two strips of bell pepper crossed over each other, and cover with the top bun.

Twice Baked Cheddar Potatoes
Serves 4

4 medium russet potatoes
1 cup low fat grated cheddar cheese
1/2 cup fat free greek yogurt (or use low fat; optional)
1/3 cup skim milk
3/4 teaspoon salt
Freshly ground pepper to taste
Paprika to taste
3 scallions (white and light green parts only) for serving

1.  Preheat oven to 350 degrees.

2.  Cut a slit on the top of each potato and lightly spray the skin all over with cooking spray.  Arrange the potatoes on an ungreased rimmed baking sheet and bake until tender, about one hour.

3.  Slice off the top third of each potato.  Scoop out the insides into a medium bowl and mash with the cheese, yogurt, milk, salt and pepper.  Return the potato shells to the baking sheet.  Scrape the mixture back into the potato shells.  Sprinkle with paprika and bake until golden, 20 to 30 minutes.  Top with the scallions and serve.

Enjoy!