Fresh Fruit Parfaits with Homemade Granola

On hot summer days or when we want a healthy, refreshing snack, we make parfaits that I load up with fresh fruit (bananas, strawberries, blueberries and raspberries).  I top the fresh fruit with a big dollop of our favorite low-fat yogurt, then add about 2-3 tablespoons of my homemade granola.  Yummy!

Linda's Dried Fruit Granola
Yields approximately 4.25 cups


Ingredients


2 cups old-fashioned Oats
1 cup of Almonds (sliced or chopped)
Nonstick Vegetable Oil spray
1/2 cup pure Maple Syrup
1 tablespoon unsalted Butter, melted
1 teaspoon Canola (or vegetable) Oil
1/4 cup dried Cranberries (I use Craisins)
1/4 cup dried golden Raisins
1/4 cup dried Mango, cut into small pieces
1/4 cup dried Blueberries
1/4 cup dried Cherries, chopped

Note:  You can use any combination of dried fruit.

Directions


1.  Preheat oven to 300 degrees.

2.  Spread oats on a large, rimmed cookie sheet.  Bake for 25 minutes, stirring occasionally.

3.  Transfer to a heatproof bowl.  Stir in almonds.

4.  In a separate bowl mix maple syrup, butter, and oil.  Pour over oats and stir thoroughly to evenly coat oats.

5.  Spray cookie sheets with non-stick spray.  Spread mixture on prepared cookie sheet.

6.  Bake for 20 minutes, stirring occasionally.

7.  Mix in the dried fruit and bake for an additional 10 minutes.  Remove from oven and allow to cool completely.

8.  Store in an airtight container.

Enjoy!

Homemade Dog Treats

For my dog's 5th birthday, I made him some homemade dog treats.  These treats were a fun project to make with the help from my nieces as they loved rolling the dough and cutting out different shapes with cookie cutters.  We used hearts, bones, and gingerbread-men shaped cutters.

My dogs absolutely LOVE them!

Homemade Dog Treats
Yields 5-6 dozen depending on size


Ingredients
1 package Active Dry Yeast
1/4 cup warm Water (105-115 degrees)
2 cups Chicken Broth (or other liquid)
3-1/2 cups all-purpose Flour
2 cups Cracked Wheat Flour
2 cups Whole Wheat Flour
1 cup Rye Flour
1 cup Cornmeal
1/2 cup non-fat Dry Milk Powder
1 egg mixed with 1 tablespoon Milk

These are NOT recommended for pets with wheat or corn allergies, since they contain wheat flour, cracked wheat and cornmeal.

Directions
1.  Sprinkle the yeast over the warm water and let stand until foamy, about 5 minutes.

Note:  If after 5 minutes, the yeast is not foamy, the yeast is not activating.  You can try adding a pinch of sugar and waiting another minute.  If still not foamy, discard and start over!

2.  Mix in the chicken broth.

3.  Combine all the DRY ingredients in a large bowl.

4.  Add the yeast mixture and stir to form a dough.  Turn out onto a floured board and knead until dough is supple and elastic (just a couple of minutes).  If too thick, add a little more liquid.

5.  Heat oven to 300 degrees.

6.  Line baking sheets with parchment paper (or grease the sheets).

7.  Roll dough to a 1/4 inch thickness and cut into desired shapes.  (Different shaped cookies cutters work great.)

8.  Transfer to baking sheets and brush with egg mixture.

9.  Bake for 45 minutes.  Turn off the oven and leave treats in the oven overnight.

10.  If still warm, allow to cool completely, then store in airtight containers.

May your doggies enjoy!

Roasted Vegetable Quiche

While in the waiting room of the orthodontist's office, I spotted a recipe for a Roasted Vegetable Tart on the cover of a Bon Apetit magazine (January 2012 issue) and I knew I had to try it. Quickly jotting down the necessary ingredients, I stopped at the grocery store on my way home to pick up the veggies needed to make this delicious looking dish.

After getting home, I set all the groceries aside thinking I would get started on it about an hour before dinner. Okay, so this is where my big mistake came in and I was reminded of the importance of reading a recipe start to finish before attempting it. By making the crust from scratch, and the time required to roast all the vegetables, it was going to take at least an hour longer to make this dish than I had anticipated. So on to plan B ~ I still made this (and I am so glad I did!), but I made something else for dinner while still working on this dish for the following night's supper.

I've made a few adjustments to the recipe (adding more eggs and I call it a quiche instead, well because with the additional eggs, it just looks more like a quiche.)   I've also added some shortcut suggestions that can speed up the process quite a bit. After rave reviews from my family, I can say that this dish was worth all the trouble, and I will definitely be making it again, and again!

Roasted Vegetable Quiche



Ingredients

Crust
2 cups all-purpose Flour plus more
3/4 teaspoon Salt
1/2 teaspoon Sugar
10 tablespoons (1-1/4 sticks) chilled unsalted Butter, cut into 1/2 inch cubes

Filling

2 Red Bell Peppers
11 tablespoons Olive Oil, divided
1 medium Eggplant OR Zucchini, cut into 1" cubes (I used zucchini)
Kosher salt, freshly ground pepper
1 small red-skinned Sweet Potato, peeled, cut into 1/2" cubes
3 medium Roma Tomatoes, each cut in half
1 tablespoon Balsamic Vinegar
2 small sweet Onions, thinly sliced
1 small Fennel bulb, thinly sliced
2 teaspoons fresh thyme leaves, divided
4 ounces fresh Goat Cheese, crumbled
4 large Eggs
3/4 cup Heavy Cream

Special Equipment
A deep-dish pie pan

Directions
Crust

(Shortcut! ~ you can use a ready-made, store bought pie crust instead.  If you do, start with step 6.)

1.  Preheat oven to 350°.
2.  Pulse 2 cups flour, salt, and sugar in a food processor.
3.  Add butter; pulse until coarse meal with pea-size lumps forms.
4.  Drizzle 3 Tbsp. ice water over mixture. Pulse until moist clumps form, adding more ice water by 1/2-tablespoonfuls if dry. Gather dough into a ball; flatten into a disk. Wrap in plastic; chill until firm, at least 1 hour and up to 2 days.
5.  Roll out dough on a lightly floured surface to a 13" round. Transfer to pie dish; press onto bottom and up sides of dish. Trim dough, leaving 1/2" overhang. Fold overhang under; crimp edges. Freeze for 10 minutes.
6.  Line dough with foil or parchment paper; fill with dried beans or pie weights. Bake for 25 minutes.

7.  Remove foil and beans. Return to oven and bake until crust is light golden brown, 25–30 minutes longer. Let crust cool completely. (DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.)


Filling
Note:  Roasting the peppers requires the longest roasting time (40 minutes).   Because the other veggies have different roasting times, you will be adding and removing veggies from the oven while the peppers are still roasting.  
Shortcut! ~ you can use canned Roasted Red Bell Peppers..

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1.  Arrange racks in upper and lower thirds of oven; preheat to 450°.

2.  Using a small paring knife, cut around stems of bell peppers. Lift out stems with seeds and discard.

3.  Transfer whole peppers to a small baking dish; drizzle with 2 tablespoons oil. Roast on upper rack, turning peppers occasionally, until tender, about 40 minutes.  Transfer peppers to a small bowl; cover with plastic wrap. Let stand for 15 minutes. Peel peppers, then tear into strips. Set aside.

4.  Meanwhile, toss eggplant (or zucchini) with 4 tablespoons oil in a small bowl to coat. Season with salt and pepper.  Spread in a single layer on a rimmed baking sheet and roast on lower rack for 10 minutes.

5.  Add sweet potato to eggplant (or zucchini) and mix gently. Continue roasting until eggplant and sweet potato are tender, 20–25 minutes longer. Set vegetables aside.

6.  Line another rimmed baking sheet with parchment paper. Toss tomatoes with vinegar, 1 Tbsp. oil, and a pinch of salt and pepper in a medium bowl. Arrange tomatoes, skin side down, on prepared sheet. Roast on lower rack until tomatoes are beginning to brown and are tender but not mushy, about 20 minutes. Set aside.

7.  Meanwhile, heat remaining 4 tablespoons oil in a large skillet over medium-high heat. Add onions and fennel; cook, stirring frequently, until parts of vegetables are slightly softened and others still crisp, 5–6 minutes. Season with salt and pepper. Using a slotted spoon, transfer to a paper towel-lined plate.

(DO AHEAD:  Vegetables can be prepared 1 day ahead. Cover separately and chill.)

 8.  Preheat oven to 350°.

9.  Scatter onion-fennel mixture over bottom of crust. Top with eggplant-sweet potato mixture and roasted peppers. Scatter 1 tsp. thyme over. Top with goat cheese and tomatoes.

10.  Whisk eggs and cream in a small bowl; season lightly with salt and pepper.

11.  Slowly pour egg mixture over vegetables.

12.  Scatter remaining 1 tsp. thyme on top.

13.  Bake quiche until filling is set and pastry is golden brown, about an hour to an hour and 15 minutes. Let stand for at least 10 minutes. Serve warm or at room temperature.

With a side salad, this quiche is perfect for lunch or dinner...


My son and I enjoyed the last two servings for breakfast with a side of thick-sliced bacon.  I just microwaved the leftovers for 30 seconds, and voila! Yummy-ness for one more day.

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Enjoy!

No-Knead Bread (Boule)

I'm really loving Pinterest.  It's such a great way to organize all the websites you frequently visit, in addition to finding many new ones.  Recently while perusing Pinterest, I found this recipe for a no-knead bread.  I remembered seeing this recipe posted in my local paper a year ago (or so), and I had cut it out and saved it with every intention of making it someday.  But that recipe got lost in what I will call the black hole in my recipe drawer, never to be seen again and hence forgotten.

With Pinterest I was able to "pin it" to my "cooking" board, and the recipe is now saved and easy to access.  Long story short, I made the bread, and was so thrilled with the results, I knew I had to share it with all those that visit my blog.

The no-knead bread recipe was created by Jim Lahey, owner of Sullivan Street Bakery in New York and became famous when he shared it with a writer of the New York Times back in 2006.  Since then, there have been many variations and a bunch of YouTube videos on how to make this unbelievably easy to make bread.

As the name implies, you do not have to knead this bread.  It does have a very long rise time though, so you do want to mix the ingredients the night before you want to serve it ~ a good 18 hours before.

Here is a picture of my first loaf.  Yum! Yum! Yum!!!!

No-Knead Bread


Ingredients


3 cups all-purpose or bread Flour
1-1/2 cups Water
1/2 teaspoon active dry Yeast
1-1/2 teaspoon Salt
Olive Oil (for coating)
extra flour (for dusting)

Equipment Needed:  5.5 quart Cast iron, ceramic or Le Creuset roasting pan with a lid.  I use a Lodge cast iron roasting pan.

Directions


1.  Mix all of the dry ingredients in a medium bowl.  Add water, and mix with a wooden spoon until well mixed.  The dough will be very sticky.

2.  Lightly coat a second bowl with olive oil and place the dough in the bowl.  Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 18 hours.

3.  Place the cast iron pan with the lid in the oven and preheat the oven to 450 degrees.  You will want to heat the pan in the oven for a minimum of 30 minutes.

Note:  I did not grease or oil the pot.

4.  Meanwhile, heavily flour your work surface.  (I use a large piece of parchment paper.)  Remove the dough from the bowl and place on the floured surface.  Add some flour on top and some to your hands (to help in keeping the dough from sticking to your hands.) and form the dough into a ball.  Cover and let rest while the oven and pan are preheating.

5.  Carefully remove the pot from the oven.  Remember, it's going to be VERY hot, so be very careful not to burn yourself.  Place the dough in the pot, cover and bake for 30 minutes.

6.  Remove the lid and bake for another 20-30 minutes uncovered, until the loaf is nicely browned.

Enjoy!

Bavarian Cream Cupcakes

We've been having unusually warm weather, which I absolutely love.  Unfortunately, the weeds in my landscape seem to love it just as much as I do, since they have sprouted like it's nobody's business.  My plan was to spend the day pulling those unwelcome weeds before the dreaded little yellow flower turns to seed.  Mother nature did not cooperate with my plans since it has been raining all through the night and most of today.  I'm afraid the weeds are probably loving all this rain and will be double in size by the time I get a chance to pull them.

The rain however, will not deter me into unproductiveness as I've decided to use the time to clean, clean, clean and work on some Bavarian Pudding cupcakes in between all of my cleaning.  Must be the onset of spring that is generating all my spring cleaning energy.

This cupcake turned out to be just like a little ray of sunshine in an otherwise dreary day.

Bavarian Cream Cupcakes
Yield 18-20 cupcakes

Ingredients


For the Golden Cake
1 cup cake Flour
1 teaspoon Baking Powder
Pinch of Salt
4 Eggs at room temperature
3/4 cup Sugar
1/3 cup Buttermilk
1/4 cup Vegetable or Canola Oil
1 teaspoon Vanilla Extract

For the Chocolate Glaze
4 ounces semisweet Chocolate, finely chopped (or you can use semisweet chocolate chips)
1/3 cup Heavy Cream
1 tablespoon Light Corn Syrup

For the Filling
I took a short cut here and used already prepared Bavarian cream filling from my local cake supply store.  You can use homemade though, and I am sure it would be even more delicious!  I had purchased the filling the other day while at the supply store and thought I would give it a try.  It's actually quite good, and the one used by local bakeries, so for now I'm sticking with it.

Directions


1.  Preheat oven to 350 degrees.

2.  Place cupcake liners in cupcake pans.

3.  Sift together flour, baking powder and salt three times; set aside.

4.  In a the bowl of a heavy duty mixer, add eggs and sugar.  Beat on high until light and fluffy, 8 minutes.

5.  In another bowl, mix buttermilk, oil and vanilla.

6.  Gently fold flour mixture into egg mixture.

7.  Gently fold in milk mixture.

Note:  The batter is watery.


8.  Fill cupcake lines two-thirds full.

9.  Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.

10.  Remove from oven and let cool completely on a wire rack.

Meanwhile, prepare the glaze.

1.  Place finely chopped chocolate (or chips) in a small bowl.  Set aside.

2.  Boil cream and corn syrup then pour over chocolate and let sit for a few minutes.  After the chocolate has melted, whisk till smooth.  Set aside to cool.  You can also cover with plastic wrap and set in the refrigerator to speed cooling process.

Assembly


1.  I used Wilton's tip #230 for filling the cupcakes with the Bavarian cream.  You can also cut a hole in the top of the cupcake, add about 1-2 tablespoons of the filling, then reattach the tops.

2.  Dip filled cupcakes in chocolate glaze, allowing excess to drip back into bowl.  (Or use and offset spatula to frost the cupcake.)

These cupcakes remind me of the yummy, pudding-filled donuts my hubby reaches for at church.  I am sure he is going to love these!

Enjoy!

French Dip Sandwiches

On days when I just want to make something quick, I run to the deli for some tasty roast beef and I make French Dip sandwiches.  These are satisfying sandwiches that are good for lunch or dinner.  Taking mere minutes to make, they are great any night of the week.

French Dip Sandwiches

4 servings

Ingredients

1 lb. thinly sliced good quality Roast Beef from the Deli (I prefer Dietz & Watson or Boars Head brand)

4 slices Provolone, Mozzarella OR Swiss cheese

1 - 10.5 oz. can Beef Consommé

1/2 cup Water

1 teaspoon dried Thyme

1/2 teaspoon dried Rosemary

French baguette or other crusty type bread (soft bread will not hold up and get mushy)

For Topping

6-8 small Portabella Mushrooms, sliced

4 slices of a sweet Onion

small Garlic clove, minced

1 tablespoon Butter

1 teaspoon Olive Oil

Note:  I load my sandwich with the mushroom topping but leave my son's sandwich plain.  How much topping you add (if any) is solely based on individual preference.

Directions

1.  In a saucepan, on medium heat, add beef consommé, water, thyme, and rosemary.  Reduce heat to low and keep at a low simmer.

2.  Meanwhile, heat butter and olive oil in a frying pan, then add onions and mushrooms.  Sauté for 3-5 minutes or until onion has softened and started to caramelize.  Add the garlic and sauté for another minute.  Turn off heat.

3.  Drop 1/4 of the meat in the broth and gently stir until the beef has heated through and almost all of the pink has gone.  This only takes about 20 seconds!

4.  Cut bread into serving size lengths, about 4 inches long and then down the middle.  Add a slice of cheese, the warmed meat and add mushroom topping.

5.  Repeat steps 3 and 4 until all sandwiches are made.

6.  Serve with remaining broth in ramekins for dipping.

Enjoy!

I like to serve my French Dip sandwiches with a side of sweet potato fries....oh, so yummy!

Ricotta Cheese Pound Cake

After sharing with my very good friend Giselle Rossello that I was wanting to make a pound cake, she graciously shared her favorite Epicurious recipe ~ Cream Cheese Pound Cake.  Knowing what an excellent baker Giselle is, I was excited to try out the recipe.

The original recipe calls for cream cheese, but when I got home, it turned out I didn't have any.  Not wanting to make a run to the store, I started a search through my refrigerator for a comparable substitute. I found I had some ricotta cheese.  The result is a deliciously moist cake with a lovely crunchy top.  The glaze takes this delicious pound cake over the top!  Yum!

I've since made this pound cake with lemon, orange and a mixture of lemon/orange/lime zests and juice.  My son really loves the lemon, while my favorite is the orange.  We both agree is it fabulous.

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Note:  The cake starts out in a cold oven and then is baked slowly (takes a good 2 hours of baking!), gradually increasing the temperature.

Ricotta Cheese Pound Cake


Ingredients


2 sticks unsalted Butter, room temperature
8 oz. Ricotta cheese, room temperature
3 cups Sugar
1 teaspoon Salt
6 large Eggs, room temperature
4 teaspoons Vanilla Extract
3 cups sifted all-purpose Flour
Zest of 1 Lemon

Glaze
1-2 tablespoons fresh Lemon juice
1/2 cup Confectioner's Sugar

Directions

1.  Butter and flour a long loaf pan, (12 x 4-1/2 x 3-1/8"), or a 12-cup Bundt pan.

2.  Using an electric mixer, beat butter and ricotta cheese in large bowl until fluffy, about 4 minutes.

3.  Add sugar and salt and beat for 10 minutes, occasionally scraping down sides of bowl.

4.  Add eggs, 1 at a time, beating until well blended after each addition.

5.  Beat in vanilla.

6.  At low speed, beat in flour until batter is smooth, being careful not to over-beat.

7.  Pour batter into prepared pan, smoothing the top with the back of a spoon.

8.  Place pan in a cold oven.  Set temperature to 200 degrees F; bake for 20 minutes.

9.  Increase temperature to 250 degrees F; bake for an additional 20 minutes.

10.  Increase temperature to 275 degrees F; bake for 10 minutes.

11.  Increase temperature to 300 degrees F; bake for an additional hour for the Bundt pan, or 1.25 hours in the long loaf pan, or until a toothpick inserted in the center comes out clean.

12.  Cool cake in pan on a rack for 15 minutes.

13.  Prepare glaze:  Mix confectioner's sugar, lemon zest and enough of the lemon juice to achieve a drizzling consistency.

14.  Remove cake from pan and pour glaze over the top.  Wrap and store at room temperature.

Variations:
Use Orange zest and orange juice in place of the lemon zest/juice.
Use a combination of lemon and orange zest and juice.

Enjoy!

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