Apple Bran Muffins

Apple Bran Muffins
Adapted from Food to Live By

2 1/4 cups wheat bran
2 cups milk
2 tbsp nonfat yogurt (plain, but I used vanilla)
2 cups whole wheat pastry flour
2/3 cup firmly packed brown sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 large eggs
1/3 cup vegetable oil
1/3 sup unsweetened applesauce
2 tsp vanilla
1 1/2 cup gala apples, peeled, cored, and diced into 1/4 inch pieces
1/2 cup granulated sugar
1 tsp ground cinnamon

Place wheat bran, milk, and yogurt in a bowl and stir to combine.  Let sit at room temperature for 30 mins.

Preheat oven to 350.  Grease or line 24 muffin cups.

Combine flour, brown sugar, baking powder, baking soda, salt, and 1 tsp cinnamon in a large bowl and whisk to combine.

Combine eggs, oil, applesauce and vanilla in a small bowl and whisk to combine.  Add egg mixture to bran mixture and stir to combine.  Add bran mixture to flour mixture and fold until just combined.  Fold in apples.  Spoon mix into muffin cups, filling almost to the top. 

Combine sugar and remaining cimmamon and sprinkle over muffins.  Bake 20 mins or until a toothpick comes out clean.  Cool on wire rack, but serve warm.

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Gnocchi with Venison/Lamb Bolognese

For Christmas, I received a meat grinder attachment for the KitchenAid Mixer and a Gnocchi rolling pin. And it just so happens, I have a freezer full of venison and some leftover lamb. So, I ground them up and with a lot of patience and Forrest's help made a yummy dinner! I made up the Bolognese as I went along, so the measurements aren't exact....

2 tbsp evoo
1 cup carrots, sliced using Cuisinart food processor
1 lb ground venison and lamb
2 cloves minced garlic
2 cans diced tomatoes, drained
6 oz. tomato paste
1 cup basil
1 tsp oregano
2 bay leaves
1 tsp sugar
1/2 tsp freshly ground nutmeg
1 tsp kosher salt
1 cup dry red wine

Heat oil in dutch oven over medium heat. Add carrots, meat, and garlic and sauté until lightly browned. Meanwhile, crush basil and tomatoes (I also used the grinder attachment for this). Add remaining ingredients to meat mixture and bring to a boil. Reduce heat, cover, and simmer at least 1 hour. Add salt and pepper to taste.

Gnocchi
adapted from Williams Sonoma Pasta

3 lbs russet potatoes, peeled and diced
2 large eggs
1 tsp kosher salt
2-3 cups all purpose flour

Boil potatoes until tender. Drain and cool potatoes. Rice the potatoes using either a ricer, food mill, or mashing thoroughly. Allow potatoes to cool completely (this is VERY important! It allows the excess moisture to evaporate, so that the potatoes are as dry as possible).

Break the eggs into a bowl, add salt, and beat lightly. Drizzle egg mixture over cooled potatoes. Sprinkle 1 cup of flour over potatoes. Using a bench scraper, fold the flour and egg into the potatoes until a dough forms. Sprinkle 1/4 cup flour over work surface and continue folding in flour until the dough reaches consistency. Roll the dough into a 1 inch log and cut into 1/2 inch pieces.

Drop the dough once piece at a time into boiling water. Allow to boil until gnocchi rises to the surface, about 3 minutes. Serve immediately.

** Freeze any extra dough in gnocchi shape on sheet pans.

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Lamb Curry

Lamb Curry

Ingredients

• 1 lb. boneless lamb, such as sirloin or tenderloin, cut into 1 inch cubes
• salt and fresh ground pepper
• 1/4 cup evoo
• 1/2 tsp tumeric
• 1 cinnamon stick (2 1/2 inches long)
• 1/2 tsp whole cardamom
• 1/2 tsp whole cumin seeds
• 1/2 tsp whole coriander seeds
• 3 cloves
• 1/2 tsp ground cayanne pepper
• 2 tbsp minced peeled fresh ginger
• 1 tbsp minced garlic
• 2 cups chicken broth
• 15 oz can diced tomatoes, with juice
• 1 lb. golden potatoes, cut into 1/2 inch dice
• 1 cup peas

Instructions

1. Season the lamb with salt and pepper. Heat oil in a heavy, large pot over medium high heat. Brown lamb on all sides. Remove lamb from pot and set aside.
2. Grind the whole spices until fine. Reduce heat to medium low and add the tumeric and the spice mixture and 1 tsp salt to the pot. Add the minced ginger and garlic and cook, stirring constantly until fragrant.
3. Return the lamb to the pot. Add 2 cups broth and the tomatoes with their juice, increase heat to medium high and bring to a boil. Reduce the heat to low, cover and let simmer for 30 mins.
4. Add the potatoes and cook covered an additional 20 mins. Add the peas and cook about 5 mins.
5. Serve over couscous.

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Butternut Squash Risotto

Butternut Squash Risotto
adapted from Ina Garten

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
5-6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced  (I used proscuitto because I didn't have pancetta)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan

Preheat the oven to 400 degrees F.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta on medium-low heat for 10 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.

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Indian Samosa Casserole

Indian Samosa Casserole
adapted from Vegetarian Times


Crust:
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 tsp salt
2 Tbsp vegetable oil
10 Tbsp ice cold water

Filling:
1 Tbsp ground mustard
1 tsp curry powder
1 tsp ground ginger
1/2 tsp ground cumin
1/8 tsp red pepper flakes
5 medium potatoes, peeled and quartered
1 1/2 tsp vegetable oil
1 medium carrot, diced
2 cloves garlic, minced
1 cup frozen peas
1 cup vegetable broth
2 tsp agave nectar or sugar
2 Tbsp milk

1. To make crust: Preheat over to 375F. Whisk together flours and salt in a bowl. Stir in oil until clumps form. Add 6 to 10 Tbsp cold water, 1 Tbsp at a time, until dough holds together. Shape into a ball, cover with a damp washcloth, and set aside.

2. To make filling: Stir together mustard, curry, ginger, cumin and red pepper flakes in a bowl; set aside.

3. Cook potatoes in boiling salted water for 15 minutes or until tender. Drain, return to pot, and mash, leaving small chunks.

4. Heat oil in skillet over medium heat. Add carrot, and garlic. Saute 5 minutes, or until carrot is tender. Move carrot mixture to the side of the pan and add spice mixture in the center. Stir in peas and broth. Fold carrot mixture into potato mixture; stir in agave nectar. Season with salt and pepper and spread the filling into a 9-inch pie pan. Set aside.

5. Roll out the crust dough to an 11-inch circle on floured work space. Cover filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough and crimp the edges with fingers. Cut an X in the center to vent steam; brush with milk just before baking. Place pie on a baking sheet and bake for 40-50 minutes, or until the crust is golden. Let stand 5 minutes before serving.

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Mom's Pumpkin Roll

My mom makes the best pumpkin roll you've ever imagined!  It's good warm or cold, as breakfast or dessert.  Even Forrest, who swore to only eat "chocolate" desserts will chose this off the dessert table at the holidays. 

Mom's Pumpkin Roll
Mary Ramsey

3eggs
1cup sugar
3/4 cup all-purpose flour
1 tsp baking soda
1 tsp cinnamon
2/3 cup pumpkin (canned is ok)

Mix all ingredients together and spread in a well-greased 15 1/2" x 10 1/2" Jelly Roll Pan.

Bake at 375 for approximately 15 minutes. Cool completely. Spread filling over cooled bread. Roll the 10 1/2" end into a roll. Wrap in wax paper and then in aluminum foil and freeze until the day you are ready to serve. Slices easiest while still partially frozen.
 
FILLING
 
12 oz cream cheese
1/4 cup butter
1 cup powdered sugar
1/2 tsp vanilla
 
Beat Well and spread on cooled bread.

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Colonial Williamsburg Gingerbread Cookies

Forrest loves these Gingerbread Cookies.  They are better on the second day, so plan ahead. 

Colonial Williamsburg Gingerbread Cookies
Adapted from Sir Raleigh Bakery, Colonial Williamsburg

1/2 lb. Butter
1 cup Dark Molasses
1 cup Evaporated Milk
4 tblsp Ground Ginger
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp Vanilla
1/2 tsp Lemon Extract
1/2 tsp Salt
1 1/4 cup Sugar
1 tsp Baking Soda
9 cups All Purpose Flour

Warm together - butter, molasses and milk - blend well

Add vanilla, lemon & salt

Mix spices, sugar & baking soda.

Combine liquid and dry mistures.

Sift flour into mixture, a cup at a time, stirring after each.

When mixture becomes stiff, blend with hands until all flour is absorbed.

Roll and cut into desired shapes.

Bake at 350 on greased or parchment covered baking sheet - 8 to 10 min. or

until dough springs back when lightly touched in center.

Cool on wire rack - store at room temperature.

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Bacon Wrapped Venison Tenderloin

This was my first foray into cooking venison.  I found it tasty, but Forrest thought it needed to be cooked to a higher temperature, which probably would have toughened the meat.

Sweet Bacon-Wrapped Venison Tenderloin Recipe
Adapted from RecipeZaar #139664 by TCSmoooth

2 lbs venison tenderloins
1/2 lb bacon
3 cups dark brown sugar
2 cups soy sauce

Combine brown sugar & soy sauce in a bowl  Put venison loin in a baking dish and pour sugar-soy mixture over loin. Roll tenderloin over in mixture, completely covering it.  Let meat marinate in mixture overnight in fridge.
Remove loin from tray, and place on a slotted baking sheet with a drip pan or aluminum foil below to catch dripping. Reserve marinade.  Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick. Repeat this process until the entire loin is wrapped in ten or so bacon strips.  Drizzle remaining marinade over loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.

Place on center rack in oven and bake at 350°F for 45-55 minutes.
Remove from oven and place on cutting board.   Let stand 15 minutes.  Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.

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Cookie Exchange: Chocolate Truffles and Pumpkin Cookies

The girls always get together for a cookie exchange before Christmas.  It's an excuse to have some yummy treats and wine!  Here are the recipes from this year's exchange that I received electronically:

Erin's Chocolate Truffles

2 ½ packages (20 squares) semi-sweet Baker’s chocolate
1 (8 oz) package cream cheese
For decoration: sprinkles, chopped nuts, etc

Beat the cream cheese in a mixer till smooth. Melt 8 squares (one package) of the chocolate and blend into the cream cheese. Chill until firm.

Roll the chilled mixture into 36 1-inch balls and put on a wax paper lined cookie sheet. (I chilled them again briefly after this step)

Melt the remaining chocolate and dip the truffles in the melted chocolate (I used 2 forks to dip) and decorate immediately before the chocolate coating starts to firm up. Refrigerate 1 hour to set.

Kiersten's Pumpkin Cookies

Preheat oven to 350 and bake 13-15 min

Mix together:
1c brown sugar
1c Shortening
2 eggs
1 1/2 c pumpkin
1 tsp vanilla

Sift together:
1tsp nutmeg
1tsp cinnamon
1tsp baking soda
1tsp baking powder
4c flour

Add dry ingredients to wet ingredients and mix well.

Frosting
1/2c brown sugar
1/4c milk
1tsp vanilla
2c powered sugar

Mix well and frost cooled cookies.

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Granmonnie's Tea Cakes

I was never lucky enough to meet Forrest's Granmonnie Katie, but I understand she was a fantastic cook.  Last year we were blessed with the recipe for her Tea Cakes and we have recreated them as Christmas cookies for the past 2 years.

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Country White Bread

Country White Bread
Adapted from The Bread Lover's Bread Machine Cookbook

1 2/3 cups water
1 1/2 tbsp oil- vegetable or light olive oil
1 1/2 tbsp sugar
4 cups bread flour
2 tbsp instant potato flakes
1.4 cup nonfat dry milk
1 tbsp plus 1 tsp gluten
2 tsp salt
2 1/2 tsp SAF yeast or 1 tbsp bread machine yeast

Place all ingredients in pan in order listed.  Set machine to basic cycle, 2 lb. loaf.

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Buttermilk Whole Wheat Loaf

Buttermilk Whole Wheat Loaf
Adapted from The Bread Lover's Bread Machine Cookbook

1 1/2 cups buttermilk
3 tbsp canola oil
2 1/2 tbsp maple syrup
2 cups whole wheat flour (I used white whole wheat)
2 cups bread flour
1 tbsp plus 1 tsp gluten
2 tsp salt
2 1/4 tsp SAF yeast or 2 3/4 bread machine yeast

Place all ingredients in the pan in the order listed.  Set crust on Basic or Whole Wheat cycle, 2 lb. loaf.

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Cracker Barrel "Fried" Apples

My family has a weak spot for Cracker Barrel.  I'm particularly fond of their fried apples.  I found this copy cat recipe years ago and it's pretty close to the real thing.

2 1/2 cups apple juice
4 large golden delicious apples, with peel, cut into 1/2 inch wedges
3 tbsp cornstarch
1 tsp apple pie spice
4 tbsp sugar

In a medium skillet, combine 2 cups apple juice and sliced apples.  Simmer gently until apples are fork tender, but not mushy, turning frequently. 
Remove apples from juice using a slotted spoon and place in an oven safe dish.
In a blender, combine the remaining 1/2 cup apple juice, cornstarch, apple pie spice, and sugar.  Blend a few seconds until smooth.
Whick mixture into hot apple juice in skillet and cook, stirring constantly, on medium high heat until it bubbles and becomes thickend and smooth.
Pour thickened mixture over apples and serve.

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Healthy Oatmeal-Pumpkin Muffins

Perfect for breakfast, snack, or dessert; these muffins provide 4 grams of fiber and 7 grams of protein!

Oatmeal-Pumpkin Muffins
Adapted from Smart Spot Magazine

2 cups plus 2 tbsp old fashioned oats
3/4 cup whole wheat flour
1/2 cup sugar
2 tsps pumpkin pie spice (make your own recipe)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cloves
1 cup canned pumpkin
3/4 cup buttermilk
2 eggs
2 tbsp canola oil

Preheat oven to 375 degrees & lightly coat 12 muffin cups with non-stick cooking spray or paper muffin cups and set aside.


Place 2 cups of the oats in a food processor; cover and process until fine. Transfer to a large mixing bowl and stir in flour, sugar, pie spice, baking powder, baking soda, salt and cloves. Make a well in the center of the mixture and set aside.

Using a wire whisk, whisk together pumpkin, buttermilk, eggs and oil in a medium mixing bowl. Add mixture all at once into the well of the flour mixture. Stir just until moistened as you want the batter to be thick and lumpy. Spoon into the prepared muffin cups, filling each about 2/3s full. Sprinkle the remaining oats on the tops of muffin batter. Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in muffin cups on a wire rack for 5 minutes before removing from cups.

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Healthy Carrot Muffin Cupcakes

These muffins are great on thier own, but if you add cream cheese frosting, they make a YUMMY dessert!

Healthy Carrot Muffin Cupcakes

3/4 cup all purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tbsp wheat germ
1 tbsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
a pinch of salt
2 large eggs
1/3 cup applesauce or vegetable oil
1 tbsp pure vanilla extract
2 cups finely grated carrots
1/2 cup canned crushed pineapple, drained

• Preheat oven to 350.  Line or grease muffin tin.
• Whisk the dry ingredients together.  In another bowl, beat eggs, applesauce or oil, and vanilla. 
• Quickly and lightly, fold the wet ingredients into the dry ingredients.  Stir in the carrots and pinapple until just evenly moist- the batter will be very thick.  Divide the batter evenly amoun the muffin cups. 
• Bake until golden and a toothpick inserted into the center comes out clean, about 30 minutes.
• Cool completely on wire rack.

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