Tag: bake

Breakfast · Cakes · New Favorite

Peach and Blueberry Greek Yogurt Cake

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Peaches are one of my favorite summer treats. Living in Colorado, we are lucky to get juicy Palisade peaches in August, assuming there isn’t a hard spring freeze on the western slope. My daughters and I order a box of peaches from a local high school each year and they are always amazing. While I made my favorite peach recipes of peach salsa, peach raspberry cobbler, Dutch Baby Pancake with Peaches and raspberries, and others, I love trying new recipes. This recipe was delicious and I enjoyed it for breakfast/brunch and for an every dessert. You could top it with whipped cream or ice cream or even a dollop of Greek Yogurt.

Next time, I will substitute fresh raspberries for the blueberries, a fruit marriage blessed by the Gods! Perhaps I’ll also substitute almond extract for the vanilla. Now that’s living on the edge.

Peach and Blueberry Greek Yogurt Cake

INGREDIENTS:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 oz butter softened
  • 1 cup sugar
  • 2 eggs
  • ½ teaspoon vanilla (or almond extract)
  • ½ cup Greek yogurt
  • 2 peaches sliced into wedges
  • 6 oz blueberries (or raspberries)
  • 1 teaspoon granulated sugar
DIRECTIONS:
  1. Use 9×3-inch springform pan.
  2. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9×3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
  3. Sift flour, baking powder, baking soda, together into a medium bowl.
  4. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
  5. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
  6. Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
  7. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
  8. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
  9. If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.

Recipe slightly adapted from Juliasalbum.com

Breakfast

Sheet Pan Eggs in a Hole

cathysmaha1 Comment

Breakast for dinner is a thing. I fondly remember my Mother making pancakes and sausage for dinner on occasion and we loved it. My oldest grandson loves breakfast for any meal and typically requested breakfast for all three meals on his birthday. One day he was at my house and asked for breakfast for dinner and what to make? I found this easy, yet delicious recipe, and we both enjoyed our unusual dinner. Eggs in Hole it is!

Sheet Pan Egg in a Hole

INGREDIENTS:
  • 1 dozen eggs (I made 1/4 of a recipe)
  • 12 slices bread
  • softened butter
  • seasoning like fresh-ground salt, pepper, onion powder, garlic powder
  • 1 bag shredded cheese
DIRECTIONS:
  • Preheat your oven to 350 degrees.
  • Lay the non-stick silicone baking mat in your large baking sheet and spray the edges of your baking sheet with cooking spray (as the bread and cheese will touch the ends).
  • Lay your slices of bread on the silicone baking mat and puzzle piece so they fit tight and nicely.
  • Use the edge of your teaspoon to make a rectangle in the bread, pressing down hard to create a “well” where the egg will lay once cracked. Press down in the well to ensure the bread is as flat as possible, providing the egg as much room as it needs.
  • Using a small basting brush, spread softened butter on the bread edges that weren’t pressed. The butter adds a wonderful flavor and helps the cheese stay on the bread.
  • Season your bread all over.
  • Crack an egg into each well for every piece of bread.
  • Season lightly over top.
  • Generously add the shredded cheese to all the buttered parts of the bread.
  • Bake in the preheated oven on the top rack for 15-20 minutes.
  • Place the pan on the bottom rack for 5-10 more minutes depending upon how you’d like your egg cooked.
  • Slice and serve with your favorite spatula.

Recipe from CrazyAdventuresinParenting

Poultry

Smoky Bacon Wrapped Chicken Thighs

cathysmaha1 Comment

Smoky Bacon Wrapped Chicken Thighs

INGREDIENTS:
  • 4 bone-in, skinless chicken thighs
  • 8 slices of bacon
  • 2 tsp Smoky Spice Blend 
    • 1 Tbsp. chipotle powder
    • 1 Tbsp. smoked paprika
    • 1 Tbsp. onion powder (eliminate to make this FODMAP-free)
    • 1/2 Tbsp. cinnamon
    • 1 Tbsp. sea salt
    • 1/2 Tbsp. black pepper
DIRECTIONS:
  1. Combine all spices in a bowl, then store in a small container. 
  2. Preheat oven to 375.
  3. Sprinkle the chicken thighs with 1 tsp of Smoky Spice Blend, then wrap each one in 2 strips of bacon.
  4. Sprinkle with the remaining Smoky Spice Blend and bake for approximately 40 minutes.

Recipe from Balancedbites

Casseroles · Family · Family Favorites · Gluten Free · Vegetables · Vegetarian

Irish Potato Casserole

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Irish Potato Casserole is a favorite recipe shared with me by my sister-in-law, Betty, many years ago. I have served it often as a side with Prime Rib or with Baked Ham with many compliments. This is a wonderful potato dish that you can prepare the day before and have ready for the oven before your guests arrive. Over the years, I’ve substituted low-fat cream cheese and sour cream with equally good results. It’s a winner, winner chicken dinner kind of recipe!

I’ve shared a photo of the casserole before baking.  Every time I make this, I am in such a hurry to serve the meal, that I forget to take a picture after.  The after picture would be very similar but with a browned top….never said I was a professional blogger!

This Christmas we will again, have the Irish Potato Casserole with Prime Rib and other family favorites!

IRISH POTATO CASSEROLE

8 to 10 medium potatoes, peeled
8 ounces cream cheese
8 ounces sour cream
1/2 cup melted butter
1/4 cup chopped chives
1 clove garlic, minced
1 teaspoon salt paprika

  • Cook potatoes in boiling water until tender. Drain and mash.
  • Beat cream cheese until smooth. Add potatoes and all other ingredients (except paprika) and beat until well combined.
  • Spoon into lightly buttered casserole and sprinkle with paprika.
  • Cover and refrigerate overnight. Remove from refrigerator 1 hour before baking. Uncover and bake at 350 degrees for 35-45 minutes or until thoroughly heated.
Garden · New Favorite · Pastas

Eggplant Tomato and Mozzarella Pasta Bake

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Eggplant is my favorite vegetables!  Each year I grow eggplant in my garden, finding success with Japanese Eggplant varieties.  Instead of just roasting eggplant (which I love), I wanted to try this Eggplant pasta dish and loved it!

EGGPLANT TOMATO AND MOZZARELLA PASTA BAKE

  • Kosher salt and freshly ground black pepper
  • 1 pound rigatoni
  • 1 medium eggplant, diced
  • 1 pint grape or cherry tomatoes
  • 4 tablespoons extra-virgin olive oil
  • One 24-ounce jar marinara sauce
  • 2 cups fresh mozzarella, cut into 1/2-inch cubes
  • Nonstick cooking spray, for the baking dish
  • 3 tablespoons grated Parmesan, plus more for serving
  • 6 fresh basil leaves, chopped
  1. Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
  2. Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  3. Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
  4. Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
  5. Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil.
  6. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the
    broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.

Recipe from FoodNetwork.com

Appetizers · New Favorite

Flatbread with Peach, Prosciutto and Mozzarella

cathysmahaLeave a comment

Fresh Colorado peaches and so many recipes to try.  I made this for a quick, delicious dinner and it didn’t disappoint.  I enjoyed it with a glass of crisp, white wine.  This flatbread with make repeat appearances in my home!

FLATBREAD WITH PEACH, PROSCIUTTO, AND MOZZARELLA

4 naan flatbreads 
2 tbsp. extra-virgin olive oil
8 oz. fresh mozzarella, thinly sliced
2 peaches, thinly sliced
4 oz. thinly sliced prosciutto, torn into bite-size pieces
1/2 c. thinly sliced fresh basil
kosher salt
Freshly ground black pepper
  • Preheat oven to 450°.
  • Place flatbreads on two baking sheets and drizzle each with ½ tablespoon olive oil. Top with mozzarella, peaches, prosciutto, and ¼ cup basil, and season with salt and pepper.
  • Bake until crust is crisp and golden and cheese is melted, about 8 minutes.
  • Remove from oven and sprinkle with remaining ¼ cup basil. Cut each pizza into quarters and serve immediately.

Recipe from delish.com

Casseroles · Family · Family Favorites · Home

Scalloped Potatoes with Ham

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Scalloped Potatoes with Ham in comfort food for the soul.  My Mother often made a version of Scalloped Potatoes with Ham and I have made in in the crock pot for years.  I wanted a new version, and loved this recipe.

While perusing the reviews, several people added additional seasoning to the sauce, parboiled the potatoes, added broccoli, etc.  This is a solid base recipe that you can use to get creative.  In the photos below, I did not cover the dish while baking and it took a solid hour to cook.  It is delicious ad comforting…just what we all need!

SCALLOPED POTATOES WITH HAM

2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
Salt & Pepper
1 tablespoon butter
2 medium onions, thinly sliced
4 large russet potatoes, peeled and thinly sliced
12 ounces 1/4 inch sliced baked ham, cubed
2 cups grated Cheddar cheese
  • Preheat oven to 350 degrees. Butter a baking dish.
  • In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside.
  • In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper.
  • Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese and another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake, covered, for 45 mintues.  Remove cover and bake another 15 minutes or until golden and bubbly.

Recipe adapted from Food Network

Book Club · Cakes · Holidays · New Favorite

Cinnamon Apple Pie Cake

cathysmahaLeave a comment

Cinnamon Apple Pie Cake is absolutely yummy!  I’ve served it multiple times with great reviews and requests for future events.  This is a definite favorite in my recipe box!

CINNAMON APPLE PIE CAKE

6 to 8 Granny Smith apples, peeled and sliced
1 1/2 tablespoons cinnamon- sugar (1 1/4 T. sugar + 1/4 t. cinnamon)
3 large eggs
1 1/2 cups superfine white sugar (see *Tips below)
1 1/2 cups vegetable or canola oil (see notes below!)
3 teaspoons vanilla extract
1 1/2 cups all-Purpose Flour
more cinnamon-sugar to sprinkle on top (same as above)

  • Preheat the oven to 350 degrees F. Spray a 9 1/2 to 10-inch springform pan with nonstick spray. Line the bottom with a round of parchment paper and then spray again.
  • Layer the apple slices in the pan until they come about 2/3 of the way up the side. (I went a little higher than that and it worked out fine). Sprinkle the cinnamon-sugar over the apples.
  • Prepare the batter by beating the eggs and sugar until light and fluffy. Add the oil (see notes below about the amount of oil called for) and the vanilla and beat well, then stir in the flour. Pour the batter on top of the apples, and sprinkle with additional cinnamon-sugar. Tap the pan on the counter a few times to allow the batter to sink down and around the apples.
  • Bake for 1 hour and 20 minutes, or until a skewer inserted into the center of the cake comes out clean. Cool *completely* in the pan. If you try to remove the cake from the pan while it is still warm, it will tend to break apart. I refrigerated my cake before slicing, and that worked out well. Serve slices with ice cream (warm individual slices in the microwave, if desired).

TIPS:

  • You want “caster sugar” for this recipe: It is a finer grind than table sugar, but not as fine as powdered. Look for “Baker’s Sugar” at the store, or simply put regular white sugar in your food processor and give it a few whirls to create superfine sugar.
  • NOTE:  In the original recipe from this cookbook, the author calls for 1 1/2 cups of oil.  Although my pie cake turned out just fine the way the recipe was written, when I make it again… I will definitely try using 3/4 cup oil and 3/4 cup applesauce instead.  Some readers have noted that this has worked well for them.
SOURCE:  RecipeGirl.com (Adapted slightly from Monday Morning Cooking Club) and http://www.recipegirl.com/2013/09/30/cinnamon-apple-pie-cake/print/
Apple Roll Ups
Desserts · Family · Family Favorites · My Roots

Apple Roll Ups

cathysmahaLeave a comment

My Mother was such a great cook and many of my cherished recipes came from her kitchen.  Apple Roll Ups is one of those recipes.  They are fantastic served warm but equally good left-over.  If you truly want to indulge, you can pour a bit of cream on the top of your Apple Roll.

IMG_7551

APPLE ROLL UPS

SYRUP:
2 cups water
1 1/2 cups sugar

  • Boil for 3 minutes.  Cool.
  • Pour into ungreased 9×13 inch pan.

DOUGH:
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons shortening (I used unsalted butter)
1/2 cup milk
1 egg

  • Combine flour, baking powder, salt and shortening and blend well. Add 1/2 up milk and 1 egg. Mix well.
  • Roll the dough out on a floured surface into a rectangle shape about 1/4-1/2 inch thick.

FILLING:
1/2 to 1 cup sugar
1-2 teaspoons cinnamon
3 cups finely diced apple (I used Granny Smith)

  • Sprinkle sugar and cinnamon over rolled out dough. Add chopped apple.

IMG_7537

  • Roll up carefully and cut into 12 in slices.
  • Place in 9×13 inch pan on top of cooled syrup.
  • Bake at 375 degrees for 30 minutes.

 

Appetizers · Breads · New Favorite

Focaccia with Carmelized Onions, Pear and Blue Cheese

cathysmahaLeave a comment

Pears have been plentiful this year and I had to find a savory recipe to use extra pears when I discovered this fantastic recipe.  The focaccia recipe itself is wonderful and worthy of a totally different set of toppings; however, it’s hard to beat pears and blue cheese.

This is a recipe I’ll make over and over and over…

IMG_7612

FOCACCIA WITH CARMELIZED ONIONS, PEAR AND BLUE CHEESE

1 cup warm water
1 package active dry yeast
1/2 teaspoon honey
2 1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1 large onion, thinly sliced
1 teaspoon light brown sugar
1 large Bosc pear, cored and sliced
1/2 cup crumbled blue cheese (I used Gorgonzola)

  • In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes. Stir in the remaining flour and the salt and knead until smooth.
  • Transfer to an oiled bowl, cover with plastic and let stand for 1 hour. Meanwhile, in a skillet, heat 1 tablespoon of the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until browned, 10 minutes. 
  • Preheat the oven to 450°. Oil a 9-by-13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons of the olive oil. Let the dough rise until puffed, about 20 minutes. 

IMG_7600

  • Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese. Drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool. Serve.

IMG_7601

Recipe from FoodandWine.com