Strawberry Bread Revisited

A friend gave me a container of peach cobbler and of course, I couldn’t return it empty. She’d never had Strawberry Bread before, so I went with that.

She cannot tolerate wheat, so I substituted a gluten-free flour. And I had extra walnuts, used those instead of pecans.

Here is the original recipe: Continue reading

Advertisements

Apple Strudel

I had a couple of apples about to go bad and decided to make something new. I hadn’t done a strudel in a long time and the recipe seemed simple enough, so here we are.  I made two small dishes, so I could freeze one.

Apple Strudel

  • 2 1/2 cup sifted flour
  • Pinch of salt
  • 2 tsp. baking powder
  • 1 tbsp. sugar
  • 1/2 c. butter, melted
  • 3 tsp. boiling water

8×8 baking dish, well-greased Continue reading

Dark Chocolate Caramel Walnut Bars

Not surprisingly, I don’t have a lot of processed food in the house. I generally make things from scratch. And this week I was really craving something sweet and there was not a cookie or candy bar in sight.  Luckily, I keep a LOT of ingredients in the house. There are always chocolate chips, nuts and raw coconut flakes in the cupboard/refrigerator.

I didn’t have the time to make cookies, so these bars were born.

Dark Chocolate-Caramel-Walnut Bars

  • 1 stick (1/2 cup) butter, melted and slightly cooled
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/2 tsp baking soda
  • 1/8 tsp dash of salt
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 8 oz 60% Cacao Bittersweet Chips
  • 1/2 cups walnuts, roughly chopped
  • 4 oz of caramel chips
  • shredded or flaked coconut (I use raw, unsweetened)

8×8 baking dish, bowl Continue reading

Tahini Walnut Rolls

I have included a little Turkish Cafe in my newest novel Underway (available in June) and I wanted to try out a few pastry recipes to use in the book. This was one of the simpler (and not deep fried) that I decided to give a try.

This is not the definitive recipe – if you Google Tahini Rolls you’ll find dozens of variations. Everyone’s grandma must make her own version. This one seemed the easiest to replicate.

These are much different than I expected. Light, crisp, flaky and not too sweet, they go great with coffee.  I really liked them.  This recipe makes about 2 dozen: Continue reading

A Little Baking: Tahini Rolls

I’ll post the full recipe once I’ve completed this. I like to make sure it works first, LOL.

A friend is coming over for coffee this morning and I wanted to prepare a little treat. Luckily my friends are used to me experimenting on them.  What I realized this morning, I really miss playing with recipes.

But at the moment, there is not a lot of time for that. I did have fun this morning doing this one and playing in the kitchen really is stress relief for me.

Stay tuned for the finished product. Until then…


 

Christmas Eve Dinner Menu: Dessert Tray, Pt 1

cranberry-upside-down-cakeWith the dinner menu being fairly simple, I’ve spent the week baking desserts. I started with Spritz Cookies. I used this recipe, and then I divided the dough in half. I added 1/4 cup fresh lemon juice, about a 1/4 cup extra flour (a little at a time until it was workable dough again) and 2 tsp of lemon zest. I dusted those with powder sugar when done. The other batch was just the yummy butter half of the dough.

Next up, this cake. I had leftover Cranberry-Apple Sauce from Thanksgivingwhich I froze with this recipe in mind. It made for a very tasty fruit bottom.  Here’s the original recipe:

Cranberry Upside Down Cake

  • ½ cup butter
  • 1 cup sugar
  • 2 cups cranberries, chopped*
  • ½ cup walnuts, finely chopped
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp orange zest (rind)
  • 1 ¼ cups flour
  • 1 tbsp baking powder
  • ¼ tsp salt
  • ½ cup milk

Topping

  • ½ cup powdered sugar
  • 1-1/2 tbsp orange juice (more as needed)
  • 2 tsp butter, softened

8×8 glass baking dish & mixing bowl

Preheat oven to 350°

Melt 3 tbsp of butter and pour into baking dish, spread to cover bottom and up the sides. Add ½ cup sugar, mix with butter on bottom of pan. Add cranberries & walnuts, spread over bottom of pan. Cream remaining butter & sugar, add vanilla, egg, orange zest, mix well. Add flour, baking powder & milk, mix until well blended, don’t over mix. Pour batter over cranberry mixture. Bake for 1 hour, or until golden brown and center bounces back at the touch. Invert on plate. Let cool.

Topping: Mix together butter, orange juice & powdered sugar, pour over cake and serve.

* if you don’t have a food processor, you can leave cranberries whole.

================================

I’m not done yet. I’ll be baking more later this week, so stay tuned….



 

Friday Recipe Exchange: Pears and Grilling

Pears Pecorino Walnuts

Sometime contributor Michael Fallai shares a lot of terrific recipes on Facebook. The only hitch is they are often in Italian. Tonight’s featured recipe was one of those. If you ever want a laugh, let Google translate a recipe for you…and don’t let dissolve cheese in a water bath, or let your wine evaporate on flame lively intimidate you.

Perusing the weekly ads, I pulled together a few recipes based on what was on sale this week and headed out to the grill.

First up, Curried Turkey Burgers, recipe here. Great served on fresh pita and grill some fresh eggplant from the garden.

Collard greens were everywhere at the farmer’s market last weekend, so Collard Greens with Bacon seems timely, click here.

The dinner menu took advantage of the abundance of pears right now, Grilled Salmon in Dill Sauce with Pear Raspberry Salad. Click here for recipes and full menu.

20160825_155025(1600x1200)

JeffreyW and Mrs. J made some delicious looking Cream Horns (and to this Italian girl, seems the only difference between these and Cannoli is the filling). Purty pictures and directions can be found here.

What’s on your menu this last weekend of August? What garden fresh items are you enjoying right now? What are you grilling up?

Tonight’s featured recipe (pictured at top) became a poignant reminder of the earthquake in Italy. I had pulled it off the Italy site, translated it and put the ingredients on my shopping list just days before it hit.

Here is my version:

Pasta with Pears, Pecorino and Walnuts

  • 10 oz linguine pasta
  • 1/2 cup walnuts, coarsely chopped
  • 3 large pears, very ripe, cored and cubed
  • 3 tbsp butter
  • 3/4 cup grated Pecorino Romano (plus extra for garnish)
  • 4 oz cream cheese or Mascarpone, cut into small cubes
  • dash of white wine (opt)
  • salt and pepper to taste

skillet, large pot

Bring water to boil in large pot, add salt and pasta and cook to al dente.  Drain but do not rinse and add back to pot, off heat.

While pasta is cooking, heat skillet on medium heat, add walnuts. Stir constantly until lightly toasted, remove and set aside.

Add butter to skillet and melt before adding pears. Stir gently until well coated with butter. Cook until softened, gently stirring occasionally (you don’t want to break up the pears).

Add both cheeses and stir in completely. Let simmer on medium heat until lightly boiling. Add wine and let simmer away (about 5 minutes). Salt and pepper to taste.

Combine pasta, pear mixture and walnuts in large pot and mix well. Serve with extra Pecorino for garnish.

That’s it for this week. Have a great weekend, enjoy fading days of August – TaMara



 

Dinner Menu: Salmon in Dill Sauce with Raspberry Pear Salad

Haven’t posted a dinner menu for a while. Pears are on sale right now, so I wanted to take advantage of that. It  has nothing to do with me being tired of plums, grapes and tomatoes. That’s my story and I’m sticking to it.

On the board tonight:

  1. Salmon in Dill Butter Sauce
  2. Rice
  3. Pear-Raspberry Salad

Salmon in Dill Butter Sauce

  • 3 tbsp butter
  • 3 tbsp fresh chopped dill
  • 4-6 oz boneless, skinless salmon fillets
  • Juice from 1 lemon
  • ½ cup chicken broth

skillet

In skillet, melt butter, add dill & lemon juice.  Brush lightly over fillets.  Add chicken broth to remaining butter in skillet and bring to a low boil, lower heat and let simmer until reduced by half .  Grill fillets for 3 to 4 minutes each side (be sure and oil grill rack well before using.  You can also grill on foil or in a grilling pan).  Drizzle with sauce.

Pear-Raspberry Salad

  • 8 oz walnut halves
  • 1 tbsp oil
  • 1 tsp soy sauce
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • ¼ tsp crushed garlic
  • 16 oz baby greens
  • 2 ripe Bartlett pears
  • 1 cup fresh raspberries
  • 2 oz blue cheese, crumbled
  • 1 cup raspberry vinaigrette dressing

baking dish, serving bowl

In baking dish, toss walnuts with oil, soy, ginger, salt & garlic.  Toast in a 250° oven for 30 minutes, stirring occasionally, until walnuts are crisp. In serving bowl add lettuce.  Seed and slice pears, add to lettuce, along with raspberries, bleu cheese, & walnuts.  Toss with dressing.

dill-2