Cranberry Almond Scones with White Chocolate

Well, it's been a while.  Again.  *sigh*. What's that saying about the best intentions???

So I found an awesome new recipe, one that made me want to revisit my blog and SHARE!
Just in time for Christmas visitors...
A word of advice on this: These are AWESOME the first day, but best eaten then.  The second day, they tend to dry out a little, so they're not great "make ahead" treats.

Lisa’s Cranberry Almond White Chocolate Scones

Ingredients:

3 c flour

1/3 c sugar

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

¾ c cold butter

1 c buttermilk

¼ c whipping cream (unwhipped, straight from carton)

1 c dried cranberries (craisins)

½ c slivered almonds

¾ c white chocolate chips/bits

Melted butter and sugar to top before baking

White chocolate chips for melting and drizzling over top. (about ½ cup)

Directions:

1: Mix in a large bowl the dry ingredients – flour, sugar, baking powder, soda and salt.

2: With a pastry blender, cut in ¾ cold butter (do NOT use margarine!)

3: Pour in buttermilk and then whipping cream, stir just until mixed.

4. Mix in the cranberries and almonds gently (do not over mix!)

5. Gently fold in white chocolate chips, so dough forms a large ball. Divide in half to make 2 batches.

6.  Turn out on to lightly floured surface,  press out into approximately 7” round, ½ “ thick.  Cut with pizza cutter into wedges, but do not separate.  Repeat with second ball of dough.  Brush top with melted butter and sprinkle generously with sugar. 

7.  Bake at 425 degrees for about 10-12 minutes (mine took 14!)

8. When cooled slightly, melt the white chocolate chips in a small bowl, drizzle over top of scones.

Enjoy!

Apple Dumplings Like You've Never Had Before!

Apple Dumplings

Years ago, I stumbled across the most amazing, easy recipe for apple dumplings. These are not your typical pastry ones; those to me, are turnovers, not dumplings.  I must post a warning with these:  They are SWEET. Like, you'll not have sugar cravings for a LONG time after you eat these, but boy, are they worth it!

I make these once a year, for Stephanie's birthday, as per her request.  There is a bit of a story behind this, actually.  As I mentioned, I found this recipe, oh about 10 years ago, and made it a couple of times, changing it up slightly each time until I perfected it.  Fast forward about 5 years (WELL into Google capabilities!), and somehow I had managed to misplace the recipe, right before Stephanie's birthday.  No problem; I could just look it up again on line, or so I thought.

Apparently, there are TONS of apple dumpling recipes out there... NOT ONE of which was the one I was looking for.  I even contacted a guy who claimed he could find "any recipe" at all on line, and even HE couldn't find it.  I remembered the basic ingredients, but not the amounts, or the directions.

That year passed by with no apple dumplings; a sad birthday indeed. Poor Stephanie had to make do with a homemade cake, instead, lol.  About 2 years ago, I renewed my efforts to find the recipe, and was rewarded for all my hard work!  Both Stephanie and I immediately copied the recipe and have it stored in no less than 4 different places, 3 of which are hard copies in our personal recipe books now.  No losing that one again! 

So, after all this, you are probably wondering what the big deal is with these.  Without further ado, I give you our recipe:

In a large pot with a tight fitting lid, place the following:

3 c dark brown sugar

3 c water

4 tbsp. butter

Bring this to a boil, stirring frequently.  While you are waiting for the sauce, mix the dumplings:

2 1/2 c flour

1/2 c white sugar

4 tsp. baking powder

3/4 tsp. salt

1 c milk

4 tbsp. butter

3 tsp. vanilla

1 c finely diced/chopped peeled apple

1)  When the sauce comes to a boil, turn it down to simmer, then drop the above mixture by the spoonful into the sauce, much like you would place dumplings into meat stew.  Cover tightly and simmer for 20 minutes. DO NOT LIFT THE LID!

Serve hot, with UNSWEETENED whipping cream over top.

It is decadent, not diet friendly, and very sweet. But it is SO ridiculously delicious!!!

Best Ever Banana Bread

I have spent many years searching for and trying out the perfect banana bread recipe.  I'm not a huge fan of banana bread, actually, but my husband is, so once in a while I break down and make him a couple of loaves, before all the bananas disappear for breakfast shakes!

Most banana bread I've tried is dry, crumbly and quite frankly, tasteless (except for my one aunt, who SMOTHERS her banana bread with pecans; HERS is fantastic!!)  I don't bother with the nuts on mine, mainly because I never remember to buy pecans.  I don't have her recipe, but this one is quite close, and this is the one my husband loves of all the recipes I've tried.

This will make 2 loaves.  I leave one plain, and usually put either chocolate chips or butterscotch chips in the other one.

4 cups flour
1 1/2 c white sugar
1 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon

Combine the above ingredients and mix well in a large bowl; set aside.

Then mix:

4 large eggs
1/2 cup melted butter
1/2 cup sour cream (or plain yogurt)
2 tsp. vanilla

To this, add 5-6 coarsely chopped bananas and mix.

Fold the above mixture into the flour mixture just until blended  Pour approximately 1/2 the batter into one prepared pan.  To the remaining batter add your chocolate or butterscotch chips, if desired.  Pour into second loaf pan.

Sprinkle both loaves generously with dark brown sugar.  Bake at 350 degrees for about 40-47 minutes, until a toothpick comes out clean

Cool for about 20 minutes, then remove to a baking rack 'til completely cooled,.

Sweet and Sour Meatballs

Perhaps one of the most common dishes for pot-luck dinners is a nice big crock pot full of sweet and sour meatballs.  Funny thing is, there are SO many different ways to make not only the meatballs, but so many, MANY recipes for the sauce! You can have 4 different crocks of sweet and sour meatballs on the table, and have all 4 be completely different from each other.

I think everyone pretty much has a "go to" meatball recipe that they use, but just in case someone is looking for one, or they are making meatballs for the first time, here is my standard recipe.  The trick is to be patient with the frying.  You rush them, they burn. 

1 lb ground beef
1 lb ground pork
1 finely chopped onion
1 lg egg
1/2 c oatmeal
salt and pepper, liberally sprinkled on
 1/2 tsp. garlic powder (or fresh minced garlic, if you have)
1 tsp. parsley flakes
1/2 c b-b-sauce
2 tsp. Worcestershire sauce

Mix the above ingredients very well.  This mixture should be slightly moist; enough to stick together, but not runny.  Form into balls about 3/4" in diameter. 
Heat frying pan on medium, coat lightly with olive oil (helps prevent sticking)
Place meatballs in a single layer in frying pan, careful not to crowd them.  Fry for a few minutes on the one side, then starting with the first meatballs place in the pan, turn them over individually in order to ensure proper cooking.  You may have to move the meatballs around a bit to make sure they are entirely cooked.  You want your meatballs dark (very slightly crispy), but not burned.
When they're done, remove to your crock pot or to a large casserole dish. 
Repeat til all meatballs are cooked.

The Sauce:

This is my absolute all time favorite sauce. And yes, there is NO ketchup in it.  Super easy to make; guaranteed to get a lot of compliments.  Every time I make this particular recipe, I get asked for the recipe!
1 1/2 c brown sugar, packed  (dark brown is best)
3/4 vinegar
1 tbsp. dry mustard powder (in a pinch, I have thrown in a squirt of prepared yellow mustard instead)
2 tbsp. flour
3/4 c water

Mix this together, pour over meatballs.  THAT'S IT.  Let this simmer for an hour or so, the sauce will thicken the longer it sits. 


My Cheater I'm desperately-in-a-hurry Sauce:

Combine one can of condensed tomato soup with 1 cup of brown sugar. Add one can of water, and a tsp. of Worcestershire Sauce.  If you don't happen to have this, it will be fine without.  This recipe is for the desperate times you need to throw something together! It's actually very good, especially once the meatballs simmer in this for a while!

Decadent Chocolate Pudding on a budget

I discovered this recipe on line a couple of years ago when I needed to come up with something chocolaty for dessert, but didn't realize until the last minute that I was actually out of eggs. It was originally a chocolate pie filling recipe, so I modified it slightly to make it a little more creamy.  This is now my "go to" recipe for pudding!  Of course, it takes much longer to make than opening a box of instant pudding, but I promise you, once you try this, you will NEVER want to make the instant stuff again!  And the best part is, it is a very rich tasting dessert that won't cost a lot to make!

This is an absolutely perfect little dessert to make for a special occasion; or better yet, get someone else to make it for you!  Super easy, but just remember to be patient and KEEP STIRRING!

 

Decadent Chocolate Pudding

 

Ingredients:

 

2/3 c sugar

1/4 c cocoa powder

1 tbsp. cornstarch

1/4 tsp. salt

1 2/3 c milk*  (preferably whole, but 2% is fine.  I've even used 1%, but it isn't as rich tasting)

2 tbsp. butter

1 tsp. vanilla

1 tsp. additional flavoring of your choice  (I usually add almond or another tsp. of vanilla; Victoria

                                                                     loves the addition of peppermint extract!) (Kahlua would

                                                                     be REALLY nice...)

 

*heating the milk slightly instead of adding it directly from the fridge will reduce the amount of thickening time. (thank you Aunty Val for that tip!)

 

Directions:

 

1) Combine dry ingredients in a medium saucepan.  SLOWLY add milk (heated - see *note) and stir

     with whisk.

2)  Cook over medium heat, stirring constantly!  As soon as it starts to thicken (after about 10-14 minutes), let it come to a boil.  Boil for 1 minute, stirring constantly.

3)  Remove from heat, add butter and flavoring, stir well.  Pour into serving dishes, let cool.

 

Serve with whipped cream and chocolate shavings on top, if desired.

 

 

I always double this recipe; it will make 7 servings if doubled of about 1/2 c each.

 



Weekend Treats.....

Custom Creation Crepes

The very first time I made strawberry crepes was when I was about 16 years old, for my mom on Mother's Day. Since then (over MANY years!!) I have experimented and altered many versions to come up with an absolute fail-proof and incredibly delectable "best. Crepes. EVER." recipe.  I only make these for special occasions -  Christmas eve, birthdays and Father's day (so yeah, in our house with 6 kids, I guess they do show up more than just once-in-a-while!).

  I happened to catch a cooking show a while back where the guest chef was making crepes, so of course I was interested in watching.  I laughed when he stated (and proved his point) that you need to "be prepared to just throw out the first crepe you make of every batch, because they never turn out."  HA!  Mine always turn out, even the very first one..  Pfffft. Easy; just takes practice!

First, you'll want to make the custard:

Vanilla Custard Recipe

1. Mix in saucepan:
            2 tbsp. cornstarch
            1/3 c sugar
            dash salt
2:  Whisk together:
           2 egg yolks
           2 c milk
3.  Gradually stir this into the sugar mixture in the saucepan, cook over low-medium heat.  This will take close to 15 minutes.  You CANNOT rush this step; trust me!! It has to thicken slowly, or it will curdle.  Once it starts to thicken, you can turn up the heat to medium and bring it to a boil.
 Boil exactly 1 minute, remove from heat.
4.  Stir in:
     1 tbsp. butter
     2 tsp. vanilla extract
Mix well, set aside.    (I have made this the night before and refrigerated it, but honestly it is SO much better when it's fresh, so allow for the time of this.  It is so worth the effort!).
       

   the Crepe recipe:

3/4 c flour
1 tbsp. sugar
1 3/4 c milk
3 eggs
2 tbsp. melted butter (YES, it has to be butter. Don't use margarine, that's just gross).

1. Beat together sugar, eggs, milk and melted butter. It will be very runny and thin.
2.  While mixing, add flour GRADUALLY, mixing the whole time with an electric mixer.
3. Grease a crepe pan (an 8 inch non-stick skillet is fine) lightly, heat WELL.
4.  With a ladle or measuring cup, pour about 1/3 cup of the batter into your pan, lifting if off the heat and swirling it to cover the bottom.  Place back on heat source. With your spatula, carefully and gently push the edges down, all the way around (this will eliminate the problem of a crusty/crisp edge on your crepe.)

 Watch CAREFULLY; as soon as the crepe looks set, firmly slide your lifter under the crepe and flip it over.  The second side won't take as long to cook; probably only about 30 seconds if you haven't made your crepe too thick.

Don't worry if you do wreck the first crepe or two, it does take a bit of practice! But, practice makes perfect, and as soon as you present these to your family, you'll be getting lots of requests for them!
Place cooked crepe on large plate, repeat until the remaining batter is done.  You can place all the crepes on one plate; they won't stick together as long as you stagger them in the stack (don't place directly on top of one another; they're not pancakes).

This recipe should give you 12-14 decent sized crepes, as long as you've made them not too thick.

Now, for the filling:

1 bag frozen strawberries or mixed berries
1 container fresh strawberries and/or blueberries
2-3 ripe bananas
1 c sugar
1/2 c water
1 tsp. cornstarch
 500 ml Whipping Crème (whipped) (surely I don't have to emphasize that it should be REAL whipping crème, right?)

1. In a medium saucepan, prepare your syrup by combining the sugar and water.  Let the sugar dissolve completely, heat well, then add the cornstarch (if you mix the cornstarch with a little water in a small container, it prevents lumps).  Cook this until it is slightly thickened, then add about 1/2 the bag of frozen berries.  Cook these down until you have a thick jam-like mixture; adding more of the frozen berries if necessary.  When this is done, remove from heat and set aside.

2.  Cut up washed fresh strawberries if using (or just wash the blueberries), and peel and thinly slice the bananas, set aside.

3.  You are now ready to assemble your crepes:
      Place one crepe in the middle of a plate, place a line of the fresh fruit down the centre, then top
      with the warm fruit sauce and vanilla custard.
      Fold the sides of the crepe over everything.  Move it over on the plate, repeat with a second crepe
      on the same plate.
      Spoon more of the fruit sauce on the top of the crepes, add some more fresh fruit and whipping
      crème.
      Repeat for the remaining amount of people, serving 2 each if desired.


This is a simple recipe, but it definitely takes some serious planning and time; however it is well worth it, and really tells the people/person you make it for how much you love them!! 

Breakfasts on the run - under 3 minutes to prep!

Quick and healthy breakfast ideas

 

So many times I hear about kids skipping breakfast, or coming to school with "drive through" fare on a pretty regular basis. This one is just WRONG, on so many levels; number one: the COST is ridiculous, and more importantly, the nutritional value is questionable, to say the least.  I remember one of my kids commenting that one child in their class was coming to school almost every day eating an egg mcmuffin! Even if this was an exaggeration on my child's part (EVERY day, really??), it was obviously a pretty common sight.

 And while once in a while "cold cereal" has its' place, this shouldn't be a habit, especially if you're concerned about what kind of fuel your kids are getting to start off their day. Between the concern of GMO's in cereal, the high sugar content and assorted chemical additives and preservatives, it is no wonder that more and more parents are looking to provide healthier alternatives to start their children's' days, as well as their own!
Most people do not have the time or the energy to make pancakes and waffles from scratch every day, or even eggs and toast or traditionally made hot cereal, for that matter. 

 I have several breakfast ideas that will fill you and your young ones up, with minimal time and effort.  My kids prefer these breakfasts over anything else during the week, which is great because then I know exactly what they're getting nutritionally, and I don't spend the money on pre-packaged cold cereals.

 

 

 

Best Oatmeal in a flash

 

1/2 c slow cooking whole oats (steel cut are great, too)

1 c water

1 small banana, cut in small chunks

1 tbsp. peanut butter

sprinkle of cinnamon

 

1.  Place everything in a microwave safe bowl

2.  Microwave for 55 seconds, stir well, microwave for another 50 seconds.

3.  Stir again, serve.

 

This needs NO sugar or milk; it is EXCELLENT tasting, extremely good for you, and above all, FAST.

 

 

A great tip:  Buy bananas whenever you can when they're reduced. You want really ripe ones for this.  To keep:  peel, cut into chunks, and store in the freezer. Keep frozen bananas on hand to make your breakfast shakes rich, thick and creamy without any added fat.

 

Quick Banana Breakfast Shake

 

1 egg

1 large banana  (fresh or frozen chunks)

1 c milk (or almond milk or coconut milk)

1 tbsp. honey, liquid (microwave slightly if necessary)

dash vanilla

 

1. Crack an egg into a microwave safe dish, heat for 7 seconds (this is all the time needed to kill any bacteria without cooking the egg). I actually don't even bother doing this, I just throw the raw egg into the blender.

2.  Place in blender the egg, 1 large banana, 1 cup of milk (or almond or coconut milk), a dash vanilla and a tbsp. of honey.

3. Serve with toast or homemade granola bar if you like, but it's a pretty filling drink for 1 person! 

 

Note:  For adults, you can add 1 scoop protein powder and omit the honey.  DO NOT give protein powder to children.

 

 

Salted Peanut Butter Cup Breakfast Shake

 

This. Is. Fantastic.

 

1 large banana

1 c milk (or almond or coconut milk)

1 tbsp. peanut butter (I don't use an actual measuring spoon for this, I just scoop the approximate amount from the jar)

1 tsp. cocoa powder (unsweetened)

dash sea salt

ice ( 4 or 5 ice cubes)

 

1.  Blend well. Serve immediately.  Again, for adults, you can add protein powder.  It's like drinking a peanut butter cup, but REALLY healthy and guilt-free!

 

 

Pumpkin Protein Shake

 

1/2 to 2/3 c pure pumpkin (I keep frozen baggies of 2 cups each in the freezer)

1 c milk (or almond milk or coconut milk)

1 tsp. pumpkin spice

1 raw egg (see above for microwave instructions if desired)

1 tbsp. honey

ice

 

1. Blend well. Serve immediately.  Great with protein powder for adults, and of course, omit the honey.

 

 

There you have it; no more excuses for not having quick, nutritious breakfasts during the week!  Enjoy, and please let me know if you have a chance to try these!