Thursday, January 21, 2021

Blueberry-Buttermilk Breakfast Cake

Another oldie that I dug up from my monster recipe collection!  This is really good.

1/2 cup butter at room temperature

2 teaspoons lemon juice

7/8 cup + 1 tablespoon sugar (see note below)

1 egg at room temperature

1 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 cups blueberries

Note:  7/8 cup = 3/4 cup + 2 tablespoons;  the extra tablespoon above is for sprinkling over the cake before it goes in the oven

Preheat oven to 350 degrees.

Cream the butter and lemon juice with 7/8 cup sugar.

Add egg and vanilla and beat till combined.

Whisk the flour, baking powder, and salt together.

Add flour mixture to batter a little at a time, alternating with buttermilk.  Fold in the blueberries.

Spread into a prepared 9 inch pan and bake for 35 to 45 minutes or until a toothpick inserted in the top comes out clean.

Sunday, January 3, 2021

New ways with vegetables

 This is a fun way and easy way to put more vegetables into your diet.

2 large red bell peppers

1/4 tsp salt

pinch of sugar

1/2 tsp lemon juice

pepper to taste

Cute the pepper into large chunks, removing the white inside.

Steam for about ten minutes, or till they are very soft.

Puree in food processor.  Pour into a mixing bowl and add remaining ingredients.  Adjust for taste.

I spread this onto toast or a bagel.  Other ideas, top a baked potato, add to top of scrambled eggs.

Thursday, December 31, 2020

Homespun Pot Pie

I seem to be on a pie kick right now!  I love sitting down with my cookbooks and finding new recipes to try.  This one is a winner and is from one of my numerous Moosewood Restaurant cookbooks.  If you aren't familiar with Moosewood, you should be!  It is a small vegetarian restaurant in upstate New York.  It was opened decades ago by a group of young people who knew little about running a business but had a passion for good cooking.  The rest is history.  


1 tablespoon vegetable oil

2 cups coarsely chopped onions 

2 or 3 cloves garlic, minced

1 teaspoon salt

1 teaspoon dried thyme

1 teaspoon dried marjoram

4 to 5 cups sliced mushrooms

1 tablespoon Dijon mustard

2 cups peeled and chopped sweet potatoes

2 cups chopped potatoes

1/2 teaspoon ground black pepper

3 cups water or stock

3 tablespoons cornstarch dissolved in 1/2 cup cold water

1 cup fresh or frozen peas

1 cup fresh or frozen corn kernels

1 tablespoon soy sauce

1/2 teaspoon salt

Biscuit topping

2 cups flour

1/2 teaspoon salt

1 tablespoon baking powder

1/2 teaspoon baking soda

6 tablespoons melted butter

1 cup buttermilk or plain yogurt

1 teaspoon chopped fresh dill

Preheat oven to 400.  Light oil a 9 x 13 casserole dish.

Warm the oil in a large pan.  Add the onions and garlic.  Cover and cook on medium heat for 10 to 12 minutes, stirring occasionally.  Add the salt, thyme, marjoram, mushrooms, and mustard.  Cook about 5 minutes.

Add the sweet potatoes, white potatoes, black pepper, and the water or stock and bring to a boil.  Reduce heat, cover, and simmer for 15 to 20 minutes, until the vegetables are just tender.  Stir the dissolved cornstarch mixture into the simmering vegetables, stirring constantly.  When the liquid starts to thicken, mix in the peas, corn, soy sauce, and salt.  Pour the vegetables into the prepared pan and set aside.

In a mixing bowl, combine the flour, salt, baking powder, and baking soda.  In a separate bowl, mix together the melted butter and buttermilk or yogurt.  Combine the wet and dry ingredients with as few strokes as possible to make a soft dough.  Drop the biscuit batter over the casserole dish in six equal mounds.  Sprinkle the dill over the biscuits.

Bake for 25 to 30 minutes, or until a knife inserted into the center of a biscuit comes out clean.  Serve immediately.

Sunday, December 27, 2020

Vegetable Pie

 Another recipe I ran across recently that I love.

2 tablespoons olive oil

1 onion, chopped

8 oz. mushrooms, sliced

1 clove garlic, chopped

2 large carrots, peeled and chopped

2 potatoes, peeled and diced

2 stalks celery, chopped

2 cups cauliflower, chopped

1 cup fresh green beans, chopped

3 cups chicken broth

1 teaspoon salt

1 teaspoon pepper

2 tablespoons cornstarch

2 tablespoons soy sauce

pie crust for top and bottom of 11 x 7 inch baking dish

Preheat oven to 425.

Heat oil in large skillet.  Saute onions, mushrooms and garlic in oil for 3 to 5 minutes, stirring.

Stir in cauliflower, green beans, and broth.  Bring to a boil and then simmer for about 5 minutes.  Add salt and pepper.

In small bowl, combine cornstarch, soy sauce and 1/4 cup water.

Stir this mixture into vegetables and cook until sauce thickens, about 3 minutes.

Place a sheet of the dough into an 11 x 7 inch baking dish.  Pour filling into the dish and top with crust.  Bake 30 minutes or until crust is nicely browned.

Sunday, December 13, 2020

Artichoke and Cheese Tart

One of my favorite things to do, especially in the winter, is poke through one or more of my cookbooks - my cookbook collection is massive! - and try new recipes.  Here is one I found recently in one of my vegetarian cookbooks.  It caught my eye and is now one I will cook again and again.

Artichoke and Cheese Tart

1 1/2 cups whole wheat flour

2 cloves garlic, crushed

6 tablespoons butter

3 tablespoons water

salt and pepper

To make the dough:  Combine the flour, add a pinch of salt and the garlic.  Cut in the butter until the mixture resembles breadcrumbs.  Stir in the water and bring the mixture together to form a dough.  Roll the dough out on a lightly floured work space to fit into an 8 inch pie pan.  Prick the pastry with a fork.


2 tablespoons olive oil

1 red onion, halved and sliced

10 canned or fresh artichoke hearts

1 cup grated cheddar

1/2 cup crumbled Gorgonzola cheese

2 eggs beaten

1 tablespoon chopped rosemary

2/3 cup milk

Heat the oil in a skillet.  Add the onion and saute over a medium heat for 3 minutes.  Add the artichoke hearts and cook, stirring frequently, for another 2 minutes.

Mix the cheeses with the beaten eggs, rosemary, and milk.  Stir into the drained artichoke mixture and season to taste.

Spoon this mixture into the pastry shell and cook in a preheated oven at 400 degrees for 25 minutes or until cooked and set.  Can be served hot or cold.

Monday, December 7, 2020

I discovered Green Pan

When it comes to my kitchen, I want only the best products.  My favorite products have been All Clad and Lodge skillets, dutch ovens, and sauce pans.  Cooking and baking are my passions so I want the best tools and appliances.

Recently I heard about Green Pan cookware.  I took a chance on buying their 11 inch skillet.  MAN!  What an amazing quality built nonstick pan.  It is constructed of two layers of stainless steel with a layer of anodized aluminum in between.  The cooking surface is ceramic.  When I say "nonstick", I mean nonstick!  When I go to push a spatula under a spinach omelet, I have to place another spatula in front to keep the food from sliding!

Before I bought it, I went on amazon.  Green Pan got mediocre ratings there.  I have learned that the products sold on amazon or at WalMart aren't always the same quality you would find at a specialty kitchen store or on the product's website.  I had suspected that in the past.

So far, I have cooked an omelet, a grilled ham and cheese sandwich, and scrambled eggs.

This is a tough built skillet to stand up to everyday use.

Check it out.

Thursday, November 26, 2020

Cranberry Pie

How could I have forgotten about this one?  This is an old, old recipe that I haven't made in a long time.  It is delicious and a "quick and easy" one to make.

I cup fresh cranberries

3/4 cup sugar

1/4 cup chopped nuts

1 egg

1/2 cup flour

1/4 cup melted butter

2 tablespoons melted shortening

Spready cranberries over greased 8 inch pie pan.  Sprinkle with 1/4 cup sugar and nuts.  Beat the egg, add remaining sugar gradually.  Beat until mixed.  Add flour, butter and shortening.  Combine well.  Pour over cranberry mixture in pie plate.  Bake at 350 for 45 minutes or until golden brown.  Serve with whipped cream or vanilla ice cream.

Wednesday, November 4, 2020

Peanut Butter Quick Bread

I had planned to make a banana nut bread this afternoon.  I had two bananas (or so I thought) that were beginning to get too ripe so a banana nut bread seemed logical.  I found one banana, but where was the other one???  It should have been in the same place as this one.

Even though I try to monitor the actions of my two rambunctious Labs, Morgan and Bailey, I'm not perfect.  I can only guess one of them grabbed one of the bananas off the table.  They eat the whole thing so there was no evidence left behind.

I began to think about what other quick bread I could make with the ingredients I have on hand.  Wasn't willing to make a run to Wegmans.  It has been decades since I made this peanut butter bread.  It goes together quickly and tastes delicious.

Preheat the oven to 350 and spray a loaf pan with cooking spray.

1/2 cup creamy peanut butter

1 cup milk

1/3 cup brown sugar

1 large egg

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon sale

Microwave the peanut butter for 30 seconds to soften it.

Whisk together peanut butter, milk, brown sugar and egg.

Stir together flour, baking powder, and salt and then add to wet ingredients.

Combine and pour into loaf pan.

Bake 50 to 55 minutes, or until a toothpick inserted comes out clean.

Sunday, September 27, 2020

Taco Sauce

I never thought I'd be posting any recipe related to tacos!  Never a fan of hot and spicy foods, tacos just didn't appeal to me.  When my boys were growing up, I used to buy a box of, think it was Old El Paso brand, taco mix.  They loved it.  I didn't!  That was my idea of what tacos were like.

More recently, I liked the idea that you can be creative and tacos don't have to always be the same ingredients.  I can assure you my homemade tacos do not involve a store bought packet of "sauce."  No, I have learned to make homemade tortillas and am experimenting with dozens of different ingredients!

For certain types of tacos, this sauce goes well.

1 (16 oz) can tomato sauce

2/3 cup water

2 tablespoons white vinegar

1 tablespoon ground cumin

2 teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon garlic salt

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon sugar

1/2 teaspoon cayenne

Combine all ingredients in a saucepan and simmer until slightly thickened, about 20 minutes.  Cool slightly before serving.

Thursday, August 20, 2020

Wonderful Whole Wheat Blueberry Muffins

I found this recipe recently and it puts to shame my (former) favorite blueberry muffin recipe!  This one is a true winner. 



3 T. sugar

3 T. packed brown sugar

3 T. whole wheat flour

2 T. melted butter





3 cups whole wheat flour

2 ½ tsp. baking powder

½ tsp. baking soda

1 tsp. salt

1 cup sugar

2 large eggs

4 T. melted butter

¼ cup vegetable oil

1  ¼ cups buttermilk

1 1/2 tsp vanilla extract

1 1/2 cups fresh blueberries


For the Streusel:


Combine sugar, brown sugar, flour, and salt in bowl.  Add melted butter and toss with fork until evenly moistened and mixture forms large chunks with some smaller chunks.  Set aside.


For the muffins:


Adjust oven rack to middle position and heat oven to 400 degrees.  Line muffin tins with paper muffin cups.  Whisk flour, baking powder, baking soda, and salt together in large bowl.  Whisk sugar, eggs, butter and oil together in separate bowl.  Whisk buttermilk and vanilla into sugar mixture until combined.


Stir sugar mixture into flour mixture until just combined.  Gently fold in blueberries.  Fill muffin tins to top of cups.  Sprinkle tops with streusel.


Bake until golden brown, about 20 to 25 minutes.