Tag: bake

New Favorite

Blackberry Peach Coffee Cake

cathysmahaLeave a comment

Fresh fruit…pies, cakes, coffee cakes or naked is my favorite dessert or breakfast treat.  This recipe, from Southern Living, caught my eye and with more beautiful peaches and a box of fresh blackberries, I had to try it.

My oven bakes a little hot, so the bottom is quite brown but still delicious.  This recipe will stay in my recipe box and perhaps a straight peach coffee cake will be in the plan for next summer!

BLACKBERRY PEACH COFFEE CAKE

Streusel Topping

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

  • Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat just until blended.

Cake:

1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoons vanilla extract
2 cups peeled and sliced fresh firm, ripe peaches (about 2 large peaches, 7 oz. each)
1 cup fresh blackberries

  • Preheat oven to 350°. Prepare Streusel Topping.
  • Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
  • Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 9-inch springform pan (I used a small oblong pyrex baking dish).
  • Top with sliced peaches and blackberries. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.

 

  • Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar. Garnish, if desired.

  • Peach Coffee Cake: Omit blackberries. Increase peaches to 3 cups sliced (about 3 large peaches, 7 oz. each). Proceed with recipe as directed.
Family · Family Favorites · Gluten Free · New Traditions

Peach Blueberry Crumble

cathysmahaLeave a comment

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

New Favorite

Peanut Butter Brownies

cathysmahaLeave a comment

Peanut Butter and Chocolate combined are a beautiful match and this recipe was a ‘must try’ from Iowa Girls Eats.  I have to say that they are absolutely delicious even though my end result was not as attractive as I would have liked.  I’m chalking that up to baking at altitude (or attitude!).

PEANUT BUTTER BROWNIES

For the Chocolate Sheet Cake:
1 cup butter
1 cup water
1/4 cup cocoa powder
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream

For the Peanut Butter Icing:
3 cups powdered sugar
1/3 cup + 2 Tablespoons milk
6 Tablespoons butter, melted
1 teaspoon vanilla
3/4 cup peanut butter

  • Preheat oven to 350 degrees. Combine butter, water, and cocoa powder in a large saucepan then bring to a boil. Remove from heat then set aside to cool slightly.
  • Whisk together flour, sugar, baking soda, and salt in a large bowl then create a well in the center. Add cocoa mixture then whisk until smooth. Add sour cream then whisk until smooth.
  • Pour cake batter into a non-stick sprayed baking sheet (I used a 17×12) or jelly roll pan, then spread evenly.

IMG_2310

  • Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  • For the Peanut Butter Icing: Whisk together powdered sugar, milk, melted butter, and vanilla in a large bowl. Add peanut butter then whisk to combine. Microwave for 30 seconds then stir if too thick.  Pour over warm cake then spread evenly. Allow to cool then slice and serve.
New Favorite

Farmer’s Breakfast Casserole

cathysmahaLeave a comment

I love a hearty breakfast from time to time and this casserole is a favorite.  It combines all of the things I like…sausage, eggs, potatoes and, of course, cheese. The casserole is easy to make and can be refrigerated for up to 24 hours before baking making easy work of brunch/breakfast preparation.

Serve with fresh fruit, perhaps a pastry and good cup of hot coffee!

 

FARMER’S BREAKFAST CASSEROLE

6 cups frozen shredded hash browns
1.5 cups shredded Jalapeno Monterey Jack cheese
2 cups cooked breakfast sausage (or ham)
1/2 cup green onions, sliced
8 eggs, beaten
3 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper

  • Preheat oven to 350 degrees.
  • Grease a 4 quart baking dish.  Evenly arrange the potatoes in the bottom of the dish.  Sprinkle the cheese, sausage and green onions on top.
  • In a separate bowl, combine the eggs, milk, salt and pepper.  Pour the egg mixture over the potato mixture.
  • Bake uncovered for 50-55 minutes.  Let stand for 5 minutes before slicing and serving.

 

New Favorite

White Chocolate Chip Pecan Cookies

cathysmaha2 Comments

Guests were coming for lunch on Saturday…what to make for dessert…

The Ghiradelli White Chocolate chips were calling my name.  Normally one thinks of White Chocolate with Macadamia nuts but why not pecans.  I baked these yummy cookies from the Ghiradelli recipe with delicious pecans.  They are slightly addictive so the remaining cookies are in the freezer for a quick dessert another time.

WHITE CHOCOLATE PECAN COOKIES

Yield: 5 dozen cookies

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 cup brown sugar, packed
2 eggs, room temperature
1 1/2 teaspoons vanilla extract
3 cups unsifted flour
1/2 teaspoon baking soda
1 teaspoon salt
2 cups (11 oz. bag) white chocolate chips
1 1/2 cups pecans, chopped

  • Preheat the oven to 350°F.
  • Cream the butter and sugars until fluffy.
  • Add the vanilla and eggs, one at a time, and beat well.
  • Blend in the flour, baking soda and salt.
  • Stir in the white chips and nuts.

  • Drop by teaspoon onto ungreased cookie sheets (or lined with parchment). Bake for 10-12 minutes.

Adapted from Ghirardelli Macadamia White Chip Cookies recipe on the back of the Ghirardelli Classic White Chips package

New Favorite

Corn Chile Cheese Pie

cathysmahaLeave a comment

Corn Chile Cheese Pie has been in my recipe file for years without credit to anyone. This weekend I had the ingredients and decided to try it.  I especially like the addition or corn meal to give a little texture to the pie.  While this recipe indicates no crust, I think it would be wonderful with a crust as well.

I served mine topped with slices of avocado and a side of fresh tomatoes.  Yummy for breakfast, lunch, dinner…anytime!

CORN, CHEESE, CHILE PIE

3 large eggs
16 ounce can whole kernel corn (blenderized)
2/3 stick butter
1/2 cup yellow cornmeal
1 cup sour cream
4 ounces Monterey Jack cheese, shredded
4 ounces Cheddar cheese, shredded
4 ounces can diced green chiles
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce

  • Preheat oven to 350 degrees.
  • Grease 9 1/2″ pie plate with butter.
  • Beat eggs.
  • Add all ingredients and stir.
  • Pour into dish and bake 45 minutes to 1 hour. Center will be firm and top will be brown.
  • Cool 10 minutes before cutting and serving.

  • Serve with sliced avocado and/or tomatoes.
Family Favorites · My Roots

Oatmeal Macaroons…crunchy deliciousness!

cathysmahaLeave a comment

I have fond memories of my Aunt Lora’s cookies, and all baked goods.  Several years ago while I was visiting family in Iowa, I stopped by to see Aunt Lora and Uncle Max and enjoyed her Oatmeal Macaroons.

They are delicious and the crunch of the toasted oatmeal and coconut are a wonderful combination.  Yummy and another fond Iowa memory.

OATMEAL MACAROONS

3 cups oatmeal
1 cup coconut
2 cups brown sugar
1 cup melted butter
1 1/2 cups flour
1 cup melted butter
1 teaspoon baking soda
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla

  • Preheat oven to 350 degrees.
  • Put the oatmeal on a cookie sheet and toast in a slow oven until lightly browned. Watch the oatmeal very closely so it doesn’t burn. Remove from oven.

  • Mix butter and sugar. Add beaten eggs. Add dry ingredients, oatmeal and coconut. Mix well.
  • Drop teaspoon of batter on greased cookie sheet until lightly browned (6-8 minutes).

Optional:  Add chocolate chips or white chocolate chips to the batter.

New Favorite · Vegan · Vegetarian

Lemon Asparagus…Springtime treat!

cathysmahaLeave a comment

What is spring without fresh asparagus?  Asparagus and fresh lemon and a drizzle of good olive oil and, voila, you have lemon asparagus!

Healthy, easy, yummy!

LEMON ASPARAGUS

One pound fresh asparagus
One lemon
2 Tbsp olive oil
sprinkle of sea salt

  • Thinly slice the lemon.  Arrange in one flat layer on a baking sheet.
  • Toss the asparagus with the olive oil until evenly coated.
  • Arrange asparagus over the lemon slices.  Sprinkle with salt.
  • Broil for approx 6 minutes (in our oven) or until asparagus spears get a few browned and crispy areas.

Recipe from two-tarts.com

New Favorite

Stuffed Portobello Mushrooms…Filet Mignon of Mushrooms

cathysmahaLeave a comment

Portobello Mushrooms are an adult favorite. I enjoyed button mushrooms and morels growing up but the Portobello Mushroom is my Filet Mignon of mushrooms. They are so hearty and delicious I use them as my entrée. This is just one of many ways to cook them. Experiment with your favorite ingredients!

STUFFED PORTOBELLO MUSHROOMS

4 large portobello mushroom caps
Baby Spinach
Grated/crumbled goat cheese
Garlic Salt
Grated Parmesan Cheese
1-2 tablespoon olive oil

  • Preheat oven to 350 degrees.
  • Rinse mushroom caps under cold water and pat dry.
  • Brush mushroom caps lightly with olive oil, and place on a baking sheet cap side down. Sprinkle with garlic salt.
  • Put crumbled goat cheese in mushroom cap.  Top with a handful of baby spinach.
  • Sprinkle with Parmesan cheese.
  • Bake at 350 for 30 minutes, or until the mushroom is cooked, cheese has melted, and the spinach is wilted.
New Favorite

Italian Pie…Buon appetito!

cathysmahaLeave a comment

Italian Pie is a family favorite for my good buddy, Jan.  She suggested I give it a whirl. I can certainly see why it’s a favorite.  The crisp crust paired with the hearty meat layer and the yummy cheese layer result in a wonderful, easy meal for your family. Pair with a nice salad, French bread and you’re set!

Next time, I plan to serve it with a side of marina sauce for those that may enjoy a little extra tomato flavor with their pie.  Buon appetito! 

ITALIAN PIE

1 refrigerated pie crust

  • Bake a pie crust (I used Pillsbury refrigerated pie crust). Pierce unbaked crust with fork and bake for 10 minutes at 425 degrees.  While the pie crust is baking, brown the meat layer:

Meat Layer

1 pound ground chuck
1 onion, chopped
1/2 pound mushrooms, cleaned and sliced
1 teaspoon Italian seasoning
2 cloves garlic, minced
salt & pepper

  • Cook ground chuck, onion, mushrooms, garlic and seasonings until cooked through.  Drain.

Cheese Layer:

1 cup small curd cottage cheese
2 eggs, beaten
1 teaspoon Italian seasoning
garlic salt & pepper
3/4 cup shredded mozzarella cheese

  • Combine all cheese layer ingredients together

Assembly:

  • Pour cooked meat layer into baked crust.
  • Top with cheese mixture.
  • Sprinkle top of Italian pie with 3/4 cup shredded Parmesan cheese.
  • Sprinkle with dried parsley.
  • Place aluminum foil around the crust edge to protect from over baking.

  • Bake for 45 minutes at 350 degrees.