Ontbijtkoek

One day I was cleaning the shelves in my kitchen, when I realized that one of my habbits is writting a recipe on a 'post it' (the small yellow square paper which can stick on almost anything) on my shelf. Of course, it's not all the recipes but just some of them that I regularly make it.So far, there are 'only' five selected recipes that sticked on my kitchen shelfs. The popular Fudge Brownies

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Pecan Pie Mini Muffins

These little tasty bites will remind you of one of the best parts of Thanksgiving.....pecan pie!

Aren't they pretty?

Combine the ingredients.

Just use one bowl and a whisk.

Put 1 T into a sprayed mini muffin tin. You can also make regular size muffins.

Fill about 3/4 full.

Bake about 20 minutes.

Until slightly puffed and golden.

Perfect bite-sized muffins.

Enjoy while still warm with a good cup of coffee.

These babies are perfect to take to your next meeting, or to work, or to a neighbor, or to share with anyone you want to make happy.

Or, you can freeze the rest and keep them all to yourself!

(rewarm each frozen muffin for 30 seconds in the microwave, then let sit for 20 seconds.

Pecan Pie Mini Muffins

1 stick butter

3/4 C brown sugar

2 eggs

1/2 t vanilla

3/4 C chopped pecans

1/2 C flour

1/2 t baking powder

Melt butter in a medium bowl in the microwave.

Stir in the brown sugar.

Mix in the eggs.

Mix in the vanilla and pecans.

Mix in the flour and BP

Use 1 T to fill sprayed mini muffin cups 3/4 full.

Bake at 350 for about 15-18 minutes, until puffed and golden.

Enjoy!

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CHICKEN TETRAZZINI WITH HOME MADE PASTA

One of our favorite dinners is Chicken Tetrazzini with home made pasta.

It is simple and inexpensive to make and (in my opinion) pure comfort food.

4 boneless, skinless chicken breasts
4 cups of good chicken broth
1 medium onion chopped
3 stalks of celery chopped
2 carrots cut into chunks
1 teaspoon salt
½ teaspoon black pepper
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Put the above items in a crock pot, on low, for 6-8 hours (you want extremely tender chicken). Remove the chicken and break into pieces. (see note).
In medium saucepan, with heavy bottom, melt 3 tablespoons of butter; add 3 tablespoons flour + ½ teaspoon black pepper + 2 teaspoons chicken bullion granules. Let this simmer (stirring) for a couple of minutes, then add 2½ cups of milk (whisk like crazy as you slowly add the milk so you do not get lumps). This entire mixture will thicken as it comes to a boil.
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When the mixture boils and thickens, turn heat to LOW and add broken up chicken breast pieces, 1 cup frozen peas, 1 cup sauteed mushrooms, 2 tablespoons chopped parsley, a pinch of dry red pepper flakes and 1 cup shredded Monterrey Jack cheese. Let this cook on low (to warm everything through) but watch it because it can scorch if the heat is too high. Serve over fettuccini noodles.
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If you are going to make your own pasta, here is an easy recipe:
Put 2 cups of all purpose flour in a heavy duty stand mixer. Make a “well” in the flour and put in five whole eggs:
Mixing with your paddle attachment, mix until the eggs are well incorporated into the flour. It shouldn’t be sticky; if it is, add a little more flour. Remove the paddle attachment and add the dough hook. Knead with the dough hook for about 5 minutes. Dough should be very smooth. Cover with plastic and let it rest for about 30 minutes before you cut it.
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Keep majority of dough covered with plastic wrap and work with a small ball of dough at a time. A small ball like this:

will roll out to a flat ribbon like this!

Fold the flat ribbon over onto itself a couple of times and run it through the roller four or five times. Roll the dough out one last time and dust it lightly with flour. Now you are ready to run it through the cutter. Two small balls of pasta dough (like the one in my hand above) made this much cut pasta!!

Bring a big pot of salted water to a full boil. Fresh (un-dried) pasta cooks in about 3 minutes. If you have let your pasta air dry, it takes about 8 to 10 minutes to boil (depending on its thickness).
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NOTE: I’ve noticed when boiling fresh pasta, it tries to “boil over” more easily than commercial pasta. If you add just a few drops of oil to the water, it will stop that.

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NOTE: A (bristle type) pastry brush is great for brushing off excess flour from your pasta dough.

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NOTE: If you do not have a pasta roller/cutter, you can still make home made pasta by rolling it out super thin and cutting it with a pizza cutter.

NOTE: Cool and save the liquid from the crock pot for another recipe, it is excellent broth.

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Pumpkin Bites

Something about the Fall always brings out my inner pumpkinaholic.

Mini pumpkin cupcakes with cream cheese frosting. Some topped with chopped pecans make them extra delicious. Have one of each!

This recipe came about because I had a half can of pumpkin leftover in the fridge from my Pumpkin Chocolate Chip Muffin recipe. What to make? I basically used my Pumpkin Bars recipe and cut it in half. I also cut the cream cheese frosting recipe in half. It made 24 mini and 6 regular  cupcakes. You can make any size you want. I think the minis are cute!

To make it easy I used just one bowl. Start by whisking 2 eggs in a large bowl.

Whisk in 1/2 can pumpkin.

Whisk in the sugar.

Add oil.

 Add the flour, BP, BS, and cinnamon. Mix until well combined and smooth.

Spray a mini muffin pan and fill each well with about 1T batter.

  Bake minis about 12 minutes and regular cupcakes about 15 minutes.

Let cool 5 minutes in the pan then remove them and let cool completely.

 Frost with cream cheese frosting and sprinkle half the tops with chopped pecans. Arrange on a pretty platter alternating the toppings.

 All set for a coffee break.

 Very yummy!

Satisfy a pumpkin craving, anytime of year.

Pumpkin Bites
2 eggs
1/2 can pumpkin
3/4 C sugar
1/2 C oil
1 C  flour
1 t cinnamon
1 t baking powder
1/2 t baking soda

Whisk the eggs in a large bowl; whisk in the pumpkin; whisk in the sugar, then the oil. Add the flour, cinnamon, BP and BS. Mix until combined. Spray a mini muffin tin and use a 1T measure to fill each well. Bake at 350 for about 12 minutes.

Cream Cheese Frosting
2 oz cream cheese, room temperature
2 T butter, room temperature
1 C powdered sugar
1/2 t vanilla
1/3 C chopped pecans, for optional topping

Beat the cream cheese and butter until blended. Beat in the powdered sugar and vanilla.
Spread in the cupcakes. Sprinkle some of the cupcakes of the with the chopped pecans.

Cheers!

Links: Domestically Speaking

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PUMPKIN - CRANBERRY BREAD (the best)

If the rating system for this recipe was 1 to 5 stars; I would rate this a 10. It is absolutely delicious and will be perfect for your holiday table!! It is very easy to make (doesn't even take an electric mixer) and yet it is unique enough for gift giving. I hope you try it, it is SO GOOD... extremely moist, total comfort food!!! Preheat your oven to 350, and grease and flour two 9" x 5" loaf pans. Set out two large bowls. In the first one mix:

3 cups all purpose flour
3¼ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
¾ teaspoon ground ginger
¼ teaspoon ground cloves
2 teaspoons baking soda
1½ teaspoon salt

In the 2nd bowl, mix:
3 cups granulated sugar
(1) 15 ounce can pure pumpkin (see note)
4 eggs
1 cup vegetable oil
½ cup orange juice (see note)
2 cups fresh or frozen cranberries (see note)
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Whisk the first bowl (with the flour in it)until the dry ingredients are well mixed. Whisk the 2nd bowl (with the pumpkin in it) until WELL mixed and oil is completely incorporated. Pour the wet into the dry and mix with spoon just until moistened. Stir in cranberries gently.
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Pour batter into prepared loaf pans. Bake 60 to 65 minutes (my oven took 70 minutes). Cool (in the pans) for about 10 minutes, then turn them out. Wrap the hot bread IMMEDIATELY in plastic wrap, covering tightly. Let the breads cool completely in the wrap.


NOTE: Make sure you use a 15 ounce can of plain packed pumpkin and NOT pumpkin pie filling (big difference).

NOTE: Recipe calls for ½ cup of orange juice, which I didn't have, so I used pineapple juice instead.

NOTE: Wash and sort your cranberries. Try to use the darkest berries. Make sure they are thawed out before mixing into batter.

NOTE: It is OK to put the plastic wrap on the hot bread as soon as it comes out of the pan. This forces the moisture back into the bread as it cools.

NOTE: My oven took 70 minutes to cook these loaves. Use the toothpick test to determine doneness.

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Baked French Onion Soup

Everybody loves a crock of baked French onion soup, topped with gooey golden melted cheese.

It's one of our favorite soups. A great Fall/Winter soup.

 Just a few basic ingredients. You can make the soup ahead and reheat, broil later.

 Saute the onion in the butter and oil until very soft. It will take about 30 minutes to get them golden and caramelized a bit with the added seasonings.

Stir in the flour and let it cook for about 2 minutes.

 Add the liquids.

 For a dinner size portion use a large soup bowl and two pieces of toasted French bread and lots of cheese. Broil until the cheese is bubbly and golden brown.

 Add a salad, and it's a great dinner. Serve the smaller crocks as a first course.

Baked French Onion Soup  

5-6 large yellow onions, sliced to make about 5 cups                  

1 clove garlic, chopped 

1/2 stick butter                                                                                                       

1 T oil

1 t salt

1 t pepper

1 t sugar

1 t thyme

1 t paprika

2 T flour

3 cans condensed beef broth

2 cans water

1 T Worcestershire sauce

1 bay leaf

1/2 C red wine or dry sherry

Melt butter and oil in a large soup pot. Add the sliced onions and garlic and toss to coat. Saute on medium heat for 15 minutes, stirring occasionally until soft. Stir in the seasonings and continue cooking another 15 minutes until the onions are golden. Str in the flour and cook 2 minutes. Add the broth stirring up any browned bits on the bottom; stir in the water. Add wine, worcestershire sauce and bay leaf. Cover and simmer for 30 minutes or longer.

I loaf French Bread

Cheese slices, mozzarella, gruyere or Swiss

Parmesan cheese, grated

Paprika

Slice French bread into thick slices and toast both sides under the broiler

Ladle the soup into ovenproof bowls, cover the top with one or two sliced of the toasted bread

Cover the bread completely with slices of cheese, a sprinkle of parmesan and a pinch of paprika for color. Place bowls of soup on a cookie sheet and place under broiler until  the cheese is bubbly and golden.

BON APPETIT!

Links: My Romantic Home

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CRANBERRY SAUCE

I have been trying out various side dishes and condiments with Thanksgiving in mind. Lately, I've been trying out cranberry sauce recipes. If you follow my blog, you know my dear sweet Hubby is a "purist" when it comes to a lot of foods. Actually, that just means he is very picky eater and doesn't like a lot of "extras" in what he eats. This simple cranberry sauce really fills that bill; he loves it and has asked me to stock up on cranberries for the freezer, with this recipe in mind.
Three Simple Ingredients:
12 ounces fresh cranberries
1 cup granulated sugar
1 cup pineapple juice (or orange juice)
Wash and sort the berries, and put all ingredients into a heavy bottomed sauce pan. Bring to a boil, then turn heat to a medium simmer and cook the berries (stirring berries about once a minute) for 20 minutes. When they first start to boil, the berries will actually pop, so cover the boiling berries with a splatter screen to reduce any mess.

If you like whole berry cranberry sauce, just pour it into a bowl and chill for a few hours For  Picky-picky Hubby, I press the sauce through a strainer to remove the berry skins. Sauce will thicken as it cools.NOTE: I am not usually a cranberry sauce fan, but I found this to be excellent.

UPDATE: Since I posted this, I've discovered that using half white sugar and half brown sugar is a fantastic addition.

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Visiting Pasar Punclut, Bandung.

It was Sunday Morning, 10 October 2010 (10.10.10).

When some fresh married couples were busy with their wedding ceremony and lots of 'moms to be' got ready to deliver their babies on the interesting date', we woke up early morning, not for fancy things, but to enjoy the beautiful morning at Pasar Punclut (~stands for Puncak Ciumbuleuit), located in north part of Bandung.
Hohoooow ... it's true,

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Easiest Ever Crock Pot Roast

If you're going to be out all day, you'll want to walk in the door to this at the end of your day.

 Just a few simple ingredients

 Chuck roast, seasoned,

 Mix the onion soup, cream of mushroom soup and water.

 Pour over the meat.

 Cover and cook all day. easy!

You'll get lots of yummy gravy.

 Serve with mashed potatoes and a vegetable. Meat and potatoes, always a favorite.

Easiest Ever Crock Pot Roast


3-4 lbs chuck roast
House Seasoning (salt, pepper, garlic powder mix)
1 pkg. dry onion soup mix
1 can cream of mushroom soup 
1 C water


Put the roast into the crock. Season. Combine the  2 soups and water; pour over the top.
Cover and cook for 9-10 hours on low, until very tender.


I love this with mashed potatoes, because it makes lots of great gravy and a vegetable. 

Enjoy!

House Seasoning  (Paula Dean)
1 C salt
1/4 C pepper
1/4 C garlic powder
Combine in an empty shaker (saved from  garlic salt, etc.)
Good on everything!


Links: Designs By Gullum

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