Friday, November 22, 2019

Pumpkin Cinnamon Chip Oatmeal Bars




This is SO good!


Ingredients:

 1/4 cup all-purpose flour
 1 teaspoon baking powder
 1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/4 cup light brown sugar
 2 1/2 cups old-fashioned oats {not instant oats}
3/4 cup canned pumpkin
1/2 cup 2% milk
 1 egg, beaten
 1 teaspoon vanilla extract
1/4 cup molasses
1/2 cup cinnamon chips*

Directions:

Sift together flour, baking powder, salt and pumpkin pie spice in a large bowl. Add in oats and brown sugar and stir until combined. In a separate smaller bowl, combine pumpkin, milk, beaten egg, vanilla and molasses. Pour the liquid ingredients into the dry ones and mix completely. Fold in cinnamon chips.

Use aluminum foil and line an 8x8" pan. Spray the foil with non-stick spray. Spoon batter into pan. Bake at 350 for 30-35 minutes until done. Cool completely. 

Cut into 16 squares. Store in refrigerator and warm before serving.

* * Cinnamon chips are not available in my area this year. Lucky I still had some in the freezer so I could make this. Next time think I'll try caramel chips.

Tuesday, November 19, 2019

Raspberry Lemon Sorbet






I had raspberries left over and wanted to get them out of the freezer. It's turkey time and I need every inch in the freezer for turkey's I want to buy.

The recipe is super easy. I didn't need a recipe to put it together. 

It would be delicious on a hot day.

Ingredients:

2 cups frozen raspberries
1 cup fresh lemon juice
1/4 cup sugar*

Directions

Add everything to a blender and blend until smooth.

Makes one serving

Enjoy!

* add more sugar if you prefer a sweeter sorbet.

Friday, November 15, 2019

Raspberry Lemon Cookies



This recipe was shared by Sue from recipe exchange. 



Ingredients:

1/2 cup unsalted butter, softened
1 1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg- room temp
1 1/2 tablespoon lemon juice
1 tablespoon lemon zest
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups all-purpose flour

1 1/2 cup frozen raspberries, coarsely chopped( I added to food processor and pulsed a few times)

Directions:

Preheat the oven to 350 degrees . Line 2 cookie sheets with parchment paper. 

 Cream together the butter and sugar until light and fluffy, in a stand mixer or large bowl. Add the vanilla, egg, lemon zest and juice and mix well, scraping down the sides of the bowl as needed. Add the salt, baking powder, baking soda and flour and mix until combined. Add in the raspberries and mix briefly to incorporate them.

Drop the dough by tablespoonful (I used a cookie scoop)
 Bake for 14-16 minutes or until they are just starting to brown on the edges . Put the second half of the cookie dough in the fridge while the first sheet is baking, it will get even softer as the raspberries thaw.

Allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely. 

Thursday, November 7, 2019

BAKED MACARONI & CHEESE – FIVE STAR RECIPE




My neighbor had to go on a business trip and asked me to make Mac and Cheese for her family.

Saw this recipe on Sweet Little Bluebird and hoped the Gomez family would like it. The above blog said it is 5 star- will wait to see how they rate it. :-)




Ingredients

16 ounces macaroni
1/3 cup butter
1/3 cup flour
1/2 teaspoon white pepper
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
3 1/2 cups milk- used 1 can evaporated milk and rest half and half

16 ounces sharp cheddar cheese, shredded

Directions:

Preheat the oven to 375 degrees F.

Bring salted water to a boil in a large pot ( I used a large dutch oven). Add the macaroni, cook for 8 - 9 minutes. Strain and set aside.

In the dutch oven melt the butter over medium heat.

Add the flour- a little at a time, white pepper, salt, and cayenne pepper over the melted butter, whisk until smooth.

Stir in the milk slowly.Continue to stir while adding 

Add all of the cheese, stir into the milk/flour sauce until melted. Stir in the macaroni.

Pour into a 2 quart baking dish. 


Bake at 375 F for 30 minutes.

Wednesday, November 6, 2019

Mey's Papaya Salad






I never bought a papaya. I had papaya juice a few times but this fruit has never been on my  to buy list .

Mey buys papaya quite often and a few years ago planted some seeds from one. Quite a few came up but one thrived. It's over 8 foot and is full of fruit..

I was surprised that the papaya was white inside, I thought they had to be pink inside to eat . Nope. Mey likes to use the unripe ones for the salad. I wasn't sure how it would taste but I'm always game to try something new. It's delicious! 

Ingredients:

1 large unripe papaya
1 clove garlic
salt
sugar
peanuts
Lemon juice
tomatoes

I didn't add the amounts to the above because it depends in the size of the papaya and how much of it you use. There is no recipe for this- I watched Mey make  it.


Directions:

Peel papaya, wash and dry with paper towel. 

Cut in quarters to make it easier to grate.

Grate papaya with box grater.

Add grated papaya to dish and sprinkle with salt and sugar to taste.

Crush garlic then peanuts in mortar.

Add papaya to a  mortar - use the pastel to crush it into the garlic and peanuts. Add tomato and repeat  until tomatoes are crushed.

Squeeze 1/2 lemon over mixture.

Remove from mortar and plate.

A very different recipe that I know I'll be making again.

Monday, November 4, 2019

PERSIMMON FRUIT LEATHER





I have a persimmon tree. This year I was thrilled, it looked liked I might get over 8 persimmons. It was not to be. All were gone when Gabe and I got back from Canada.

Our neighbor has a older tree and it was full of fruit. They shared their abundance with Chi- Ling, Mey and myself.

Nine were  put in the freezer. I wanted the pulp to soften. My little experiment did not work. Pulp was still firm.
I removed the skin then added rest to the  blender.

  I'm adding in hopes next year my tree will provide fruit that I can make additional recipes.

 The recipe for the leather- which I plan to make again.