Tuesday, October 2, 2018

Apple Ricotta Puff Pastry Tarts

It must be fall because the air is crisp and I'm baking up these tasty apple treats :)

This recipe has been tweaked from the October issue of First Magazine.

1 box of frozen puff  pastry defrosted (17 oz)
8 gala apples
1 lemon juiced or 2 Tablespoons lemon juice
1/2 cup honey, divided
3/4 cup ricotta cheese
1/2 tsp. cinnamon
a dash of nutmeg (1/8 tsp is too much)
1/8 tsp. of cloves
2 Tablespoons of apricot jam (I used peach)
2 Tablespoons apple cider

Heat oven to 400 degrees.  Gently roll out puff pastry so it is flat then with a paring knife cut out apple shapes, stems and leaves.  Make apple shapes with apple, stem and leaf, then place on parchment lined cookie sheet.

Combine leftover dough, roll, then use a cookie cutter to cut small flowers. Place small flowers on separate parchment lined cookie sheet (they will cook faster), and chill all shapes for at least 10 minutes.

Slice apples into 1/8 in half moons. Place slices in bowl and toss with lemon juice and 1/4 cup honey.

In separate bowl mix ricotta, cinnamon, nutmeg, and cloves.

Place 1 Tablespoon of ricotta mixture onto each apple pastry leaving a 1/4 inch border. Arrange slices on top, skin side up. Bake 20 minutes or until golden.  Bake flowers 10 minutes or until golden.

In microwave, heat jam and cider until warm, mix then brush on cooked apples, garnish with flowers.

Notes: To cut apple shapes in the pastry, cut an apple in half, then with cut side down cut your pastry 1/4 inch bigger around the apple. My puff pastry came with 2 sheets and I was able to cut 6 apple shapes from each sheet of pastry.

Tuesday, August 21, 2018

Slime Recipe

My grandaughter lives about 10 hours away so in my granny attempt to make Facetime a wee bit more fun and engaging, we made slime together.  This was a fun activity we both enjoyed, especially when some toys got stuck in the slime!

1/2 tsp. Borax 
1/2 cup Elmers white school glue
1 cup warm water
2 containers, I used a large disposable cup and a plastic bowl

Make it:
In the large cup mix 1/2 teaspoon borax with 1/2 cup warm water
In the bowl mix 1/2 cup glue with 1/2 cup warm water

Gradually add the borax water to the glue mixture until the desired slime consistency is reached.  (I used about 1/2 of my borax water)

Note: I've used this recipe with Elmers school glue and also Elmers clear glue.  I have NOT tested this recipe with unbrand glue.  You can add glitter and food coloring.  

Wednesday, May 16, 2018

How to Cook a Beef Tenderloin

My husband and I perfected this tenderloin cooking method over several years of experimentation; the result is the best, most tender roast ever!  This tenderloin is oh so good, it's one of our go to recipes for special occasions, holidays, celebrations, or just for a super nice family dinner.

Make your tenderloin a uniform size by trussing it.  Truss the tenderloin by folding over the thin part and secure with twine.  This will make your roast about the same circumference.  If you skip this step, the thin part of the roast will overcook.

Rub the side of the tenderloin without fat with A1 steakhouse marinade.

Flip tenderloin so fat side is up and rub it with the marinade.

Place fat side up on foil lined cookie sheet.

Insert an oven cooking thermometer into the the middle, thickest part of the roast.

Broil on high with oven door cracked for 20-30 minutes until slightly burned, cut off the burned fat, flip the roast, return to oven and broil another 15-20 minutes (until the roast starts burning slightly).

Reduce heat to 400 and cook until oven thermometer reaches 125 degrees F.

Note: the roast will continue to cook while it is resting to a temperature of 135.

Banana Nut Protein Muffins

A healthy muffin that tastes good too!

Banana Nut Protein Muffins

In a bowl, use an electric mixer to mix the following ingredients:

5 ripe bananas smashed, about 2 1/2 cups
2 cups flour
2 scoops vanilla flavored protein powder
1/4 cup dark brown sugar
1/2 cup chopped pecans or ground almonds
1/2 cup pumpkin
1 tsp. baking soda
1/4 tsp. salt
2 eggs
1/4 cup water

optional: 1/2 cup mini chocolate chips

Place paper cupcake baking cup liners in a cupcake tin, spray liners with spray butter. Pour or spoon batter into each cupcake liner until full.  Bake at 350 degrees F. for 30 minutes, remove from pan and allow to cool.

Note: Makes 18 muffins.  Muffins will puff up then deflate while cooling, this is normal.

Sunday, April 1, 2018

Best Ever Beef Brisket in a roaster oven

Preheat roaster oven to 350 F degrees.

5 pound beef brisket
2 cups beef bone broth

In a small bowl mix the rub ingredients:

2 Tablespoons chili powder
2 Tablespoons salt
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon black pepper
1 Tablespoon sugar
2 teaspoons dry mustard
1 bay leaf crushed

Season the brisket with the rub on both sides. Place roast on a rack in roaster oven and cook uncovered for 1 hour.

Add the broth and any water needed to bring the juice level to just touching the bottom of the brisket. Place cover on roaster oven and reduce heat to 225 F. Cook 4-5 hours until fork tender.

Trim the fat and slice meat thinly across the grain.  Use a fat separator to remove fat from pan juice then top meat with juice.

Monday, November 27, 2017

Very Good Sugar Cookie Cut-Outs

Every Christmas like clockwork, a tin or two of these yummy, very minty, frosted sugar cookies would show up at our house from my Mother in Law. The cookies became such a loved tradition that we soon began calling my Mother in Law "Grandma Cookie".

This weekend my dear grown son was feeling nostalgic and requested this oldie recipe from his childhood, so now I am sharing it here with you too.

Very Good Sugar Cookie Cut-Outs
-From Grandma Trudy Andre

1 1/3 cups shortening
1 1/2 cups sugar
1 tsp. grated orange peel
1 tsp. vanilla
2 eggs
8 tsps. milk
4 cups sifted flour
3 tsps. baking powder
1/2 tsp. salt
*if desired: 1/2 tsp. orange flavor, 1/2 tsp. peppermint flavor as well as the vanilla (Grandma Trudy always used the extra flavoring).

Cream shortening and sugar, add orange peel and vanilla, (and other flavoring).
Add eggs, beat until light.  Add milk and dry ingredients, mix well.  Divide dough.  Chill 1 hour.  Roll out on lightly floured board.  Cut in desired shapes with cookie cutters.  Sprinkle some with colored sugar before baking.  Bake in 350 degree oven, 8-10 minutes.  Makes 4 dozen per batch.

Grandma Trudy's note: "Instead of sprinkling sugar on top before baking, I wait until cookies are baked to ice with confectioner's sugar and butter icing when cool.  (I generally make a double batch and use extra grated orange peel and use peppermint in the icing also)".

Wednesday, November 9, 2016

Coconut Pecan Frosting for German Chocolate Cake

Years ago, my dear Aunt Helen Meyer made the most delicious German Chocolate cake, so I was quite surprised when she told me it was a box mix and the frosting was made from the recipe on the box.

Dear Hubby said he loved his Aunt's German Chocolate cake so I hunted down the cake mix and was excited to find the recipe was still being printed on the box.

The frosting recipe was printed on the Food Club brand Swiss Chocolate Cake mix.  Food Club was the store brand name for the supermarket chain Big Bear, in the Columbus, Ohio area.  Sadly, Big Bear went out of business in 2004.

Recently, a dear cousin asked the for Aunt Helen's recipe so I searched high and low, through all of my recipes and almost shouted "Eureka!" when I found it.  It is a golden recipe :)

Coconut Pecan Frosting

1 cup evaporated milk
1 cup sugar
3 egg yolks, slightly beaten
1/2 cup (1 stick) butter
1 1/2 cups coconut
1 cup chopped pecans
1 cup sifted confectioners' sugar
1 tsp. vanilla

In heavy saucepan combine milk, sugar, egg yolks and butter.  Cook, stirring over medium heat until thick - about 15 minutes or the consistency of pudding.  Add coconut, pecans, confectioners' sugar and vanilla.  Stir until desired consistency.  Cool. Makes enough frosting for two 8-inch layers or one 9 x 13 x 2-inch loaf cake.