Category: New Traditions

Family Favorites · Gluten Free · New Traditions · Vegan · Vegetarian

Spiced Pecans…favorite of the Holidays

cathysmaha2 Comments

Spiced Pecans are a family and gift tradition started a few years ago. I do not remember where the recipe came from, but it is an all-time favorite. It makes a great gift for friends and family and a nice change from the traditional sweets of the holidays. Spiced Pecans can be made early in December and given throughout the holidays. I typically triple the recipe and make several batches.  Enjoy!

IMG_3676 IMG_3682

SPICED PECANS

2 cups pecans

SPICE MIX:
2 tablespoons sugar
3/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper

GLAZE:
1 tablespoon water
2 teaspoons vanilla
1 teaspoon brown sugar
1 tablespoon canola oil

  • Preheat oven to 350 degrees. Toast pecans on a baking sheet for 6 minutes.
  • Stir together the spice mix in a small bowl.
  • In a saucepan, combine the glaze ingredients. Bring glaze to boil over medium heat, whisking constantly. Stir in toasted nuts and continue to stir until all the nuts are shiny and the liquid is gone (1-2 minutes).
  • Place glazed nuts in a bowl, sprinkle on the spice mix, and toss well to coat. Spread the coated nuts on a cookie sheet and return them to the oven for another 4 minutes.
  • Remove and cool.

Yield: 2 cups

Desserts · New Favorite · New Traditions · Vegan · Vegetarian

Cherry Crisp (Gluten and Dairy Free)

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Sour cherry desserts are a big favorite. While trying to avoid gluten, I was craving a cherry something, crisp…pie…cobbler. I decided to try a Cherry Crisp with almond (instead of wheat) flour using applesauce instead of butter. The result is a gluten and dairy free dessert. The girls likened the Cherry Crisp to a really good cherry granola bar.

If you prefer to skip the whole gluten and dairy free scene, substitute all-purpose flour for almond flour and margarine instead of applesauce.

Cherry
Cherry (Photo credit: Wikipedia)

CHERRY CRISP

2 cups cherry pie filling (gluten-free)
1/2 cup quick-cooking oats
1/2 cup almond flour
1/2 cup packed brown sugar
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup unsweetened applesauce

  • Preheat oven to 350 degrees F.
  • Spray 8×8 baking dish with non-stick cooking spray.  Spread the cherry filling in the bottom of the baking dish.
  • Combine the oats, almond flour, brown sugar, baking powder, baking soda and applesauce together.
  • Crumble evenly over the cherry mixture.
  • Bake for 30 minutes.

 

Garden · Gluten Free · New Favorite · New Traditions · Vegetarian

Almond Flour Zucchini Bread…Gluten Free!

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Almond Flour is a new experience for me and I love it.  I am truly a ‘nut’ job, loving nuts and often acting like one. Using Almond Flour in place of wheat flour was right up my alley. Oldest daughter, Megan, shared this recipe with me since she is also trying to be gluten-free.

I can’t wait to experiment using almond flour in other recipes!

ALMOND FLOUR ZUCCHINI BREAD

1 1/2 cups blanched almond flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
3 eggs, beaten
1/4 cup honey
1 ripe banana
1 cup shredded, unpeeled zucchini (squeeze some of the moisture out)

  • Preheat oven to 350 degrees Fahrenheit.
  • Combine the dry ingredients in a small bowl.
  • Place the wet ingredients in the bowl and beat on medium speed for 1-2 minutes until frothy and fully combined.  Add the zucchini and beat again just enough to incorporate.
  • Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
  • Spoon the batter into 2 mini loaf pans (or use to make muffins).

  • Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.

Family · Family Favorites · Gluten Free · New Traditions

Peach Blueberry Crumble

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Peaches are in season and I love a peach dessert.  I adapted a recipe from Barefoot Contessa to be gluten-free. It was delicious. The rice flour is lighter, therefore, you need to add about 25% more rice flour that the all-purpose flour called for in a recipe.  I’ve shown the rice flour and the all-purpose flour proportions in the recipe below. I also sprinkled sugar on top of the crumble to give it a little extra sweetness.

 

The Crumble served warm with good vanilla ice cream…it’s what I wish I were having for dessert tonight!

PEACH AND BLUEBERRY CRUMBLE

GF=Gluten-Free

2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
3/8 cup rice flour (GF) OR 1/4 cup all-purpose flour (non GF)
1 cup fresh blueberries

Crumble:

1.25 cups rice flour (GF) OR 1 cup all-purpose flour (non GF)
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

  • Preheat the oven to 350 degrees F.
  • Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into buttered ramekins or baking dish.

  • For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit.
  • Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the top is browned and crisp and the juices are bubbly. Serve warm or at room temperature.

Recipe Adapted From Food Network, 2006 Barefoot Contessa

Family Favorites · Holidays · New Traditions

Baked Ham…Crockpot Style

cathysmaha1 Comment

Easter and Christmas holidays call for a baked ham.  Easy-peasy recipes allow the host/hostess to enjoy their family and friends and this recipe, coupled with the crunchy potato casserole (March 29, 2013 post), make preparation easy.

My family doesn’t enjoy spiral sliced hams, honey-baked hams, but they LOVE this recipe.  The leftover ham makes wonderful sandwiches, too.  Typically I purchase a Butt Portion Ham, often available for $.99-$1.39 a pound, a true friend of the family budget.

BAKED HAM CROCKPOT STYLE

Pour 1/2 cup water in Crock Pot. Wrap precooked 3-4 pound ham in foil; place in Crock Pot. Cover and cook on High 1 hour then turn to low for 6-7 hours or until ham is hot. If cooking a larger ham, cook 1 hour on high and 8-10 hours on low.

Cathy’s method: I follow the instructions above put typically have to cut a few slices off the ham to make it fit in the Crock Pot and . I start the process about an hour before bedtime and then turn to low and cook 12-14 hours. The ham is juicy, tender and delicious.

Adapted from Rival Crock Pot Cooking

Family Favorites · New Favorite · New Traditions · Rheumatoid Arthritis · Vegan · Vegetarian

Roasted Vegetables…always!

cathysmaha2 Comments

Fresh Vegetables have grown on me over time.  As a kid I would rather leave them, than take them.  My Mother grew wonderful fresh vegetables and they were typically used fresh or boiled and served with butter or creamed.

Over the past few years I have grown to love roasted vegetables.  The flavor of the vegetable is enhanced and enriched with the roasting process.  This time, I roasted broccoli, red peppers, eggplant and onions.  No recipe, per se’, just a process I use with the fresh vegetables I have on hand.  Always delicious, always healthy, always easy.

ROASTED VEGETABLES

1 eggplant (peeled and diced) and sprinkled with salt
1 red pepper, chopped
1 onion, chopped
1 clove garlic, minced
1 – 2 cups broccoli pieces
Olive Oil
Fresh ground salt and pepper
Seasoning of choice (optional)

  • Preheat oven to 400 degrees.
  • Prepare the vegetables and place on baking sheet. Drizzle with olive oil , salt and pepper.
  • Roast for 30-45 minutes or until vegetables are cooked through and browned. Turn the vegetables halfway through the baking process.
Family Favorites · New Traditions

Brie and Honey; Brie and Jam, Brie any way!

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Brie is truly my favorite cheese or all time.  I love it plain, baked in pastry with jam or simply topped with honey or jam. It is a simple, elegant, crowd-pleaser every time.

Happy New Year! Wishing all a wonderful year creating new traditions for your friends and family.

Family Favorites · New Traditions

Salted Caramel Hot Chocolate Mix…mmmm!

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Salted Caramel is a taste bud extravaganza!  Combining salted caramel with chocolate has to be a winner.

A few weeks ago I discovered this recipe on Pinterest and, of course, had to try it.  I made a batch to give as gifts but stashed a few servings away for me, too.  It’s delicious.  Add the sea salt to your taste and…BONUS…you have to try it to assure that the combination is absolutely perfect.

A cup of salted caramel hot chocolate mix for a long winter’s night…mmmm!

SALTED CARAMEL HOT CHOCOLATE MIX

2 1/2 cups granulated sugar
3 tablespoons pure vanilla extract
1 1/2 cups good quality Dutch cocoa powder
1 to 3 tablespoons good sea salt (I used 1 1/2 tablespoons)
1 cup dry milk powder
3/4 cup packed light brown sugar
10 ounces good quality bittersweet chocolate or chocolate chips

  • Line a rimmed baking sheet with parchment paper; set aside.
  • Heat the 2 1/2 cups sugar in large, heavy pan, over medium heat.  Stir often.
  • When the sugar begins to melt, continuous stir (or swirl the pan) to melt without burning.  The sugar seems to crystallize but it will melt to a deep amber color after 15-20 minutes.
  • Remove the pan from the heat and carefully add the vanilla (it will spatter). Whisk the caramel until smooth again, then immediately pour in the lined baking sheet. Allow it to spread without touching the sides.  Set aside and let the caramel harden, at least 1 hour.

  • When ready to make the mix, use the back of a large spoon to tap the caramel several times into small broken pieces that can fit into the feeding tube of a large food processor.
  • Turn the processor on, and while running, feed the caramel pieces into the tube so the processor pulverizes the caramel into a fine powder.  Continue to add the pieces, a few at a time, until it is completely powder (a cloud of caramel dust will float out of the tube).  Turn the processor off and follow the next steps to complete the mix.

  • Add the rest of the ingredients, except the chocolate, into the food processor with the caramel powder.  Replace the lid and process until smooth.
  • Add the chocolate to the bowl and process again until the mixture is a fine powder.
  • At this point, I made a cup to taste to assure I added enough sea salt. Originally, I started with 1 tablespoon and after tasting, I added another 1/2 tablespoon to the mixture.

Store in an airtight container in a cool, dry place, for up to one month.  To serve, stir 3 tablespoons mix into 1 cup hot milk.

Adapted from Pennies on a Platter 2007; Adapted from Mom It Forward

Family Favorites · New Traditions

Peppermint Buttons just in time for Christmas!

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Peppermint Buttons are a relatively new family favorite, brought to us by former neighbor.  Several years ago Pam shared this recipe with us during one of my Holiday Cookie Exchanges (I must have another one some year soon).  It’s easy, refreshing, and soooo yummy.

Peppermint Buttons

PEPPERMINT BUTTONS

1/2 cup browned butter or margarine
3/4 cup sugar
1 teaspoon vanilla
1 large egg white
1 teaspoon baking soda
1 cup flour
1/2 cup coarsely crushed hard peppermint candies

  • To browned butter, place butter in an 8 to 10 inch frying pan over medium heat until lightly browned, 5-10 minutes. Pour into a bowl and cool.
  • In a bowl with a mixer, beat butter with sugar until well blended. Then beat in egg white and vanilla.
  • In another bowl, combine flour and baking soda. Add to butter mixture. Stir then beat until well mixed. Stir in crushed peppermint candies.
  • Drop dough in 1/2 tsp portions 1 inch apart onto buttered cookie sheets.
  • Bake in 350F oven until tops of cookies begin to look slightly cracked and are deep golden, 8 to 10 minutes. If using more than 1 pan in oven, switch pan positions halfway through baking.
  • With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release, let stand on pan to firm, 2-5 minutes, then transfer to racks.
  • Yield: 120 1 inch cookies
Family Favorites · New Favorite · New Traditions

Baked Spinach Artichoke Dip

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Baked Spinach Artichoke Dip is a holiday/party regular.  This is an easy, tasty appetizer to serve for a holiday party or family gathering.

SPINACH ARTICHOKE DIP (BAKED) WITH PITA CHIPS

1 cup mayonnaise
1 cup freshly grated Parmesan Cheese
1 can (14 ounces) artichoke heart quarters, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed, squeeze to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese
Toasted baguette slices, assorted crackers or Pita Chips (recipe below)

  • Heat oven to 350 degrees. Mix mayonnaise and Parmesan cheese. Stir in artichoke hearts, spinach and bell pepper.
  • Spoon mixture into greased 1-quart casserole.
  • Sprinkle with Monterey Jack cheese.

  • Cover and bake 15 to 20 minutes or until cheese is melted. Serve warm with pita chips, crackers or baguette slices.

PITA CHIPS:

Package pita bread
olive oil
garlic salt
Fresh shredded parmesan cheese

  • Brush pita bread with olive oil, sprinkle with garlic salt and parmesan cheese.
  • Bake pita in oven until cheese melts and bread is toasted.
  • Remove from oven and cut into 6 or 8 wedges per pita bread.