Brown Butter Granola

 

BROWN BUTTER PECAN GRANOLA

YIELD: 5 CUPS

 

PREP TIME: 25 MINUTES

 

COOK TIME: 1 HOUR

 

TOTAL TIME: 1 HOUR 25 MINUTES

INGREDIENTS

•  1/2 cup butter (I use salted)
•  1/4 cup (1.75 ounces) dark brown sugar
•  1/4 cup honey
•  2 teaspoons vanilla extract
•  1/2 cup (2 ounces) pecans
•  2 cups (8 ounces) old-fashioned rolled oats
•  1/2 cup (2 to 3 ounces) raw or sprouted pumpkin seeds (pepitas)
•  1/2 cup (1 ounce) unsweetened or sweetened coconut flakes
•  1 teaspoon finely grated orange zest (optional)
•  1/2 teaspoon ground cinnamon
•  1/4 teaspoon coarse, kosher salt
•  1/2 cup sweetened dried cranberries (optional)

INSTRUCTIONS

1. Preheat the oven to 275 degrees F. Line a half sheet pan with parchment paper. Set aside.
2. Over medium heat, melt the butter in a stainless steel skillet or saucepan over medium heat, stirring often, until the butter foams and then browns, 5-6 minutes. Watch carefully so the butter doesn't burn. You just want the itty bitty solids that separate from the butter to turn golden brown. Remove from the heat and stir in the brown sugar, honey, and vanilla. Set aside.
3. In a food processor or high-powered blender, pulse the pecans until finely ground. The texture should be a coarse powder with maybe a few larger pieces here and there.
4. In a large bowl, combine the pecans, oats, pumpkin seeds, coconut, orange zest (if using), cinnamon and salt. Pour the brown butter syrup mixture over the top and stir to combine evenly.
5. Spread the granola into an even layer on the prepared baking sheet. Bake for 60 minutes, stirring every 20 minutes, until the granola smells fragrant and is a nicely toasted golden color. The granola will look wet as you stir and might even look a bit wet coming out of the oven. It will dry as it cools.
6. Let the granola cool completely on the baking sheet. Crumble into pieces and stir in cranberries, if using. Store in an airtight container at room temperature (it will keep well for 1-2 weeks).

NOTES

Substitutions: as with most granola recipes, I suspect this recipe will fare well to adaptations. Feel free to play around with the ingredients! I don't always add the orange zest, but it is very tasty (especially with the cranberries).

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Instant pot Creamy Ziti

 

AMAZING INSTANT POT CREAMY "BAKED" ZITI

YIELD: 6 SERVINGS

 

PREP TIME: 10 MINUTES

 

COOK TIME: 5 MINUTES

 

ADDITIONAL TIME: 20 MINUTES

 

TOTAL TIME: 35 MINUTES

INGREDIENTS

•  2 cups broth (I use low-sodium chicken broth)
•  2 cups cream (see note for lightened up substitutions)
•  1/2 teaspoon salt
•  1/4 teaspoon black pepper
•  2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
•  16 ounces uncooked ziti pasta or other tube-shaped pasta
•  15-ounce can crushed tomatoes
•  1 1/2 teaspoons dried oregano
•  1 1/2 teaspoons dried basil
•  1/2 to 1 cup freshly grated Parmesan cheese
•  Fresh basil, for serving (optional)

INSTRUCTIONS

1. Lightly spray the bottom and sides of a 6-quart Instant Pot with nonstick cooking spray. Pour in the broth and cream and add the salt, pepper and garlic.
2. Add the pasta; don't stir, but if it's mounded in the center, arrange into an even layer. Pour the crushed tomatoes evenly over the pasta and sprinkle the oregano and basil over the top. Don't stir.
3. Secure the lid of the Instant Pot, set the valve to seal, and select "manual" or "pressure cook" and dial up or down to the minutes needed --> take the cooking time on the pasta package directions, cut it in half and subtract two more minutes. So for pasta that cooks to al dente in 12 minutes, the IP cooking time would be 4 minutes (add an extra minute if you like your pasta super soft).
4. Let the pressure release naturally for 10 minutes and then quick release the remaining pressure. Add the Parmesan cheese and stir thoroughly (it's ok if there are some darker, cooked spots on the bottom of the pot/bottom layer of pasta). Serve the ziti immediately with chopped, fresh basil, and additional Parmesan, if desired.

NOTES

Optional: adding a pound of ground beef or Italian sausage is fantastic with this recipe! Cook the meat on the saute function with a little salt and pepper, drain the grease, and proceed with the recipe (just make sure when you add the broth to scrape the bottom of the pot really well before adding the other ingredients).

Lighten it Up: If you want to lighten up the cream a bit, I've had great success making this with 1 cup milk + 1 tablespoon cornstarch (whisked together) + 1 cup cream. I haven't tried subbing all the cream for a milk + cornstarch mixture, but you could experiment!

For an Extra Saucy Pasta: add 1/4 to 1/2 cup extra broth, cream or crushed tomatoes. Any variety of tube pasta will work great here! When I can't find ziti, I've used penne or rigatoni. Also, I've subbed in a 15-ounce can diced tomatoes blended with 2 tablespoons tomato paste for the crushed tomatoes with great results.

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Andes Mint Cookies

INGREDIENTS

2 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup brown sugar
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
10 ounce package Andes Creme De Menthe Baking Chips

INSTRUCTIONS

1. In a bowl, mix together flour, cornstarch, salt, and baking soda. Set aside.

2. In the bowl of a stand mixer (or using a hand mixer), cream together butter and both sugars on medium speed until light and fluffy (2-3 minutes). With the mixer on low, add in egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides if needed.

3. With the mixer back on low, add dry ingredient mixture gradually until dough forms. Mix in Andes baking chips. Refrigerate dough for at least 30 minutes or up to 24 hours. Preheat oven to 350°F. Prepare baking sheets by lining with parchment paper or Silpat; set aside.

4. Form balls from approximately 1 1/2 tablespoons of dough. Place on baking sheet (I did 8 at a time, they do spread a bit). Bake for 11-13 minutes or until edges are just barely golden. Remove from oven and let cool for a couple of minutes on baking sheet before removing and placing on wire rack to finish cooling. Store in airtight container.

Cider Pumpkin Waffles with Salted Maple Butter

• 6 tablespoons Land O Lakes® Salted Butter
• 1 cup pumpkin puree
• 1 1/2 cups spiced apple cider
• 2 large eggs
• 2 tablespoons pure maple syrup
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt

Instructions:

1. Add 6 tablespoons butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and pour into a large mixing bowl. Whisk in the pumpkin, cider, eggs, maple syrup, and vanilla. Add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt, stir until just combined. It's OK if the batter is a little lumpy. Allow the batter to sit 10 minutes.

2. Meanwhile, make the maple butter. In a small bowl, combine the butter, maple syrup, and a pinch of sea salt.

3. Preheat your waffle iron. Cook the waffles according to your waffle iron's directions. Serve topped with maple butter and additional maple syrup. Enjoy!

Bowtie Pasta

 1 lb bowtie pasta
6 oz coleslaw dressing
1 C mayonnaise
2 cans chicken
Grapes
Pineapple
Mandarin Oranges
Craisins
Green Onions
Celery

Mix first four ingredients thoroughly. Add remaining ingredients, chill, and enjoy.

Fudge Topping

 1/2 C milk
1/2 C evaporated milk
1/4 C cocoa
1 C sugar

Bring to a boil and cook for 1 minute. Add 2 TBS butter and 2 tsp vanilla.

Forgotten Jamalaya

Ingredients

1 can (14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) beef broth
1 can (6 oz) tomato paste
3 celery ribs, chopped
2 medium green peppers, chopped
1 medium onion, chopped
5 garlic cloves, minced
3 tsp dried parsley flakes
2 tsp dried basil
1 1/2 tsp dried oregano
1 1/4 tsp salt
1/2 tsp cayenne pepper
1/2 tsp hot pepper sauce
2 lb smoked turkey sausage, halved and cut into 1/4 inch slices
Hot cooked rice

1. In a slow cooker, combine all ingredients except rice.

2. Cover and cook on low for 4-6 hours, or until heated through. Serve over rice. 

Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Belgian Waffles

Ingredients

• 2 1/4 Cups All Purpose Flour
• 1 Tablespoon Baking Powder
• 3 Tablespoons Sugar
• 1/2 Teaspoon Salt
• 1 Teaspoon Cinnamon
• 2 Large Eggs Separated
• 1/2 Cup Vegetable Oil
• 2 Cups Milk
• 1 Teaspoon Vanilla Extract

Instructions

• Preheat your waffle iron, spray with non stick cooking spray and set aside.
• In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon.
• In a medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside.
• In a separate medium bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract.
• Add the egg yolk mixture to the dry ingredients and mix well.
• Fold in the egg whites.
• Pour the batter onto your hot waffle iron and cook according to manufacturer's directions**
• Serve immediately with butter, syrup, powdered sugar or any other favorite toppings.

I use 3/4 C of batter for each serving.

Small Batch Cinnamon Rolls

1 C milk
1/4 C salted butter
1/4 C sugar
1/2 tsp salt
2 1/4 tsp instant yeast
1 large egg
3-4 C all purpose flour

Filling
6-7 TBS butter
2/3 C packed brown sugar
1 TBS cinnamon
2 tsp flour (optional)

Frosting
Powdered Sugar
Milk
Maple
Vanilla

For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers - it will start steaming and little bubbles will form around the edge of the pan.) Pour the milk into the bowl of an electric stand mixer fitted with the dough hook (or you can do this by hand with a large bowl and wooden spoon.)

Add the butter, sugar, and salt. Mix until the butter is melted and let the mixture cool until warm but not hot. Add the yeast and egg and mix until combined.

Gradually add the flour until the dough clears the sides of the bowl. The exact amount will depend on the temperature, humidity and how you measure flour. I usually end up with right around 3 1/2 C of flour. The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Knead the dough for 2-3 minutes.

Transfer the dough to a lightly greased bowl. Cover with lightly greased plastic wrap or a kitchen towel and let it rise until doubled, about an hour. Roll or pat the dough into a 14x10 inch rectangle. Spread the softened butter evenly across the top.

Stir together the brown sugar and cinnamon (and flour if using) and sprinkle it evenly over the butter. Pat it in slightly with the palms of your hands. Starting with one long end, roll up the cinnamon rolls as tightly as possible without stretching the dough, pinching the seam lightly to seal.

Using a serrated knife, cut the large roll in half. Then cut each half in half again (forming four equal portions). Cut each of the four portions into three rolls for twelve cinnamon rolls total.

Lightly grease a 9x13 inch baking dish. Place the rolls in the pan (3 across, 4 down), tucking the loose end of the cinnamon roll underneath, if desired. Cover the pan with lightly greased plastic wrap or a kitchen towel and let the rolls rise until double, about 1 to 1 1/2 hours. 

Preheat the oven to 350. Bake the rolls for about 18-22 minutes until only very slightly golden on top.

While hot, cover with maple glaze.

Notes

Whole milk or 2% milk is preferable. 

Flour in the filling is also optional, it helps bind the filling together so the rolls don't gap as much after baking. 

Honey Whole Wheat Bread

Ingredients

1 1/2 tablespoons instant yeast I like SAF brand
2 cups warm water
1/3 cup honey
4 1/2 cups whole wheat flour approx

(can omit 1/2 C flour for 1/2 C oats)
1 1/2 teaspoons salt

1. Combine yeast, water and honey in the bowl of a stand mixer; let sit for 5 minutes or until frothy and bubbly.
2. Place the paddle attachment on the mixer, if using a stand mixer.
3. Add 3 cups of flour, mix. Add salt and another cup of flour, mix until combined.
4. At this point you should have added a total of four cups of flour. The recipe may take a little less, or a little more, depending on climate.
5. The dough should barely pull away from the sides of the bowl when it has the proper amount of flour added. Using the dough hook, knead for 4 minutes on low. Cover dough and let rise in a warm, draft free place until doubled.
6. After the first rise, punch down dough with floured or greased hands, shape and place in a greased loaf pan.
7. Let rise again until doubled.
8. Preheat oven to 350, set rack in middle of oven.
9. Bake at 350 degrees for 30 minutes. Remove bread from oven.
10. Cool in pans for 10 minutes, then remove loaf and cool completely.