Techiqune Tuesday - “Upside-down Sweet & Savory Puff Pastry”

 Technique Tuesday... (came early in the month this month)

One of the new recipes/techniques that has taken Pinterest by storm is the  "Upside-down Puff Pastry Tarts" and our table just wouldn't be the same if we didn't give them a try... https://pin.it/3mw6sNI

The thing I really liked about these yummy treats if the fact that the combinations and flavors are endless and easy to make for a large group like a Relief Society Fall Social.

We made 3 different combos...

Blackberry & Basil - Gruyere  cheese 

Bacon & Fig - Parmesan cheese

Onion & Pineapple - cream cheese

We followed the video using the olive oil and balsamic. They tasted delicious but we were a little disappointed that they stuck to the parchment paper really bad. We will make them again, 

Next time we want to try some different flavors like maybe....

Peaches & Prosciutto

Cherry & Thyme

Tomato & Green Olive & Pecan

TWD..... Apple Pandowdy

It’s Tuesday.... and So excited.... this week our “Baking with Dorie” recipe was Apple Pandowdy. 

This recipe was amazingly simple ( 5 ingredients) and very tasty, not too sweet and was a wonderful finishing fall complement to our meatloaf & mashed potato dinner. Not to heavy and yet warm and comforting. As you can see, there is no cinnamon in this recipe and as tempted as I was to add it, (because you can’t have baking apples without cinnamon... 🤔) I am really glad I didn’t. I think it would have taken away from the nice and fresh, clean, crisp flavor of the apples. We served ours with whipped cream and Carmel drizzle. 

The little girls choose “Whale” shaped pie dough toppers, they were pretending they were fat baked turkeys.... lol.

You can find the recipe in Dorie Greenspan’s new cookbook entitled “Baking with Dorie: Sweet, Salty and Simple”

TWD: Fruit and Four-Grain Biscotti

           It's been awhile since I completed any of the "Tuesday's with Dori" Recipes, but I am trying to Kick off the New Year with some fun new healthy recipes for my granddaughters.
           Even though  I am not a big fan of biscotti, but I have to admit this recipe was very easy and it turned out really good. I couldn't find any currents so I used dried cranberries, cherries and apricots. I also only baked them for 20 minutes during both baking sessions here at the canyon.

         In keeping with the TWD tradition, we have agreed to not publish the recipe but will tell you that you can find the recipe in Dorie's new cookbook entitled "Dorie's Cookies"

Country Bacon & Cheese Quiche

We couldn't decide what dinner was going to be so we made it up as we went. We love the country, applewood, thick sliced bacon that we ordered for Christmas. That crunchy goodness along with four different savory cheese made for the perfect toss-tegether dinner Quiche.

We made our in our deep dish pizza pan...

Ingredients:

• 12 slices cooked country bacon
• 1 cup shredded cheddar cheese 
• 1 cup shredded smoked Gouda
• 1 cup shredded baby Swiss
• 1 cup shredded Coby/Jack blend
• 4 green onion diced 
• 10 eggs
• 3 cups half-and-half 
• 1 teaspoon salt
• 1 teaspoon cracked black pepper

Directions:

• Preheat oven to 400°. Roll pastry dough into circle large enough to fit your pan or 4 (9-inch) pie dishes. Places in dishes and flute edges
• Mix together bacon, all the cheeses and onions, place into the bottom of large pan or decide equally between pie dishes between shells. In a large bowl, whisk eggs, cream, salt and pepper until blended. Pour into pan or pie dishes, remember to fill only about 3/4 full to allow 
• for expansion during cooking. 
• Bake 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Pie dishes will only need to bake for about 15-20 minutes or until knife comes out clean.
• Yield: 1 deep dish quiche or 4 regular quiches (8 - 16 servings each). 

TWD: "Baking Chez Moi" - Soft Centered Chocolate Tea Cakes

        These were so good! We know them as Chocolate Lava Cakes and we make them often. They are so easy and a "main stay" dessert on our menu.
        One of the biggest reasons I really like this recipe is that you can adjust it to make as many or as few as you need. They are great to serve at a large party.
        We don't have ramekins like Dorie suggests, so we just use our mini souffle cups (might be the same thing) and they worked just a well.



Check out the group and other great recipes at  "Tuesday's with Dori"

New Year's Eve Party

We always try to start the NEW YEAR with a table full of NEW to us recipes... This year was no exception. The only problem was that everyone started eating before I could snap the pictures. So you get plates with spaces... Lol!

Mozzarella Caprese Bites with crusty bread

Teriyaki meatball

  

Bacon Wrapped Little Smokies
With Brown Sugar BBQ 

Homage Chessy Pizza Bites

TWD: "Baking With Julia" - Torte Milanse

Feeling all "PUFFED" up today... our "Baking With Julia" challenge today was TORTE MILANSE. We made our's without the ham and served it as a side dish to compliment our pork roast. iT was beautiful and if you have ever wanted to trying making your own puff pastry dough, this is this recipe to use. iT is very easy and very yummy. There is a great video found here... http://video.pbs.org/video/1174110297/ showing you how to make the whole thing.

TWD: "Baking with Julia" - Brioche Tart with White Secret Sauce

 I have been intrigued with the art of making a good Brioche for a couple of years now and today's challenge gave me the little shove I needed....

We decided to make them into individual size for better serving and presentation for a larger group of people. We also choose to add wet walnuts as the topping. Even though they were a little time consuming, they were fantastic and we will be making these again.

Our little brioche loaf at the end was very tasty, it had great crumb and texture. This recipe is one of those that Julia also baked with Nancy Silverton and the video can be seen on YouTube at www.youtube.com/watch?v=er5uqAfZpLg. 

Sourdough Blueberry Muffins

So our Monday Inspirational Sourdough Blueberry Monkey Bread turned into muffins. I am a moody mom today and so was my dough... So I thinned out the mixture and made muffins.

 Much better I think.... Lol! 

2 egg, slightly beaten
1/2 cup milk
1/2 cup sourdough start or buttermilk
1/2 cup vegetable oil or melted butter
3 cups flour
1 tsp. salt
1 1/2 cup sugar
3 tsp. baking powder
1 tsp. baking soda
1 cup blueberries, rinsed, or fresh or frozen

Beat egg slightly; stir in sour dough, milk and oil. Sift together flour, salt, sugar and baking powders and baking soda.
Combine both mixtures and blueberries, fold only until mixture is wet and lumpy, about 15 to 20 folds. The key to good muffins is not to over mix the batter.
Fill muffin cups 2/3 full. Sprinkle tops with coarse granulated sugar (such as turbinado) if desired.
Bake at 350°F for 20 minutes or less.

Makes 24 standard size muffins.

Sourdough Zucchini Banana Bread

We love this time of year when both the zucchini and the banana are at their freshest. 

Ingredients:

3 1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup vegetable oil 1/2 teaspoon cinnamon 3/4 cup sugar 2 eggs, beaten 2 - 3 overripe bananas 1 cup sourdough start 1 cup fresh grated zucchini Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 regular sized loaf pan or 4 mini loaf pans. 2. In a large bowl, cream together butter and sugar. Stir in eggs, mashed bananas, sourdough and zucchini until well blended. Combine flour, baking soda, salt and cinnamon, add to egg mixture; stir just to moisten. Pour batter into prepared loaf pans. 3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

TWD: "Baking With Julia" - Friut Focaccia

I really REALLY like Focaccia Bread, just about anyway you want to make. But my two favorites that stand out above the rest are Roasted Tomato & Basil and Pineapple Apricot.

 Today for our "Tuesday's with Dorie" our challenge was to make Fruit Focaccia. I loved this recipe found on page 196 in her cook book "Baking With Julia", it was easy to make and tasted wonderful. even though it recommends that you let your dough set for at least 24 hours I baked mine after about four.



Yesterday, while I was shopping for fresh veggies, I came acrossed a new brand ( at least to me) of flour and a "white"
coconut. So... Being really excited to split open my new treats... My fruit focaccia today is made with dried cranberries and fresh "white" coconut.

 

TWD: "Baking With Juilia" - KA'KAT

Today, Our "Tuesday's with Dorie" challenge was to make KA'KAT. I have never heard of them but I am in love! These very tasty, little middle eastern, sweet rolls are much like our bagels, but taste more like a soft pretzel.

The recipe called for mahleb, which is ground up sour cherry pits, I didn't have any, so after talking with my Greek baking friend this morning he said that almond paste or flavoring would work. I also had some dried cranberries that I added to my dough. Normally, they have sesame seeds on top, but I am also out of theses, so I sprinkled raw sugar on top. yUM!!!!

Ingredients

2 T sugar

2 tsp active dry yeast

2 cups warm (105 to 115 degrees F) water

3-31/2 cups of bread or unbleached all purpose flour, divided

1 1/2 tsp salt

1/4 tsp ground mahleb

1 large egg, beaten

3 to 4 tsp sesame seeds

Instructions

1. In the bowl of a stand mixer, whisk the sugar, yeast, and water. 
2. Add 12 ounces of the flour, and mix on low with the dough hook for about 3 minutes. Cover the bowl with plastic wrap and let it sit for about 10 minutes. 
3. Add the salt and mahleb, and mix on low. Gradually add flour until you have a dough that is cohesive (I used all of the flour). Mix on low for about 10 minutes. 
4. Let the dough rise in an oiled bowl until doubled, about 60 to 120 minutes. 
5. Line two baking sheets with parchment. Divide the dough into 32 equal pieces. Roll each piece into a 6 inch rope. Form the ropes into rings and place them onto the baking sheets. Keep the rings covered with oiled plastic wrap. 
6. Cover and let rise for about 30 minutes. 
7. Preheat the oven to 400 degrees F and place the oven racks in the upper third of the oven. Brush the Ka'kat with the egg wash, and sprinkle with sesame seeds. 
8. Bake the Ka'kat for about 20 minutes, until golden. Rotate the pans halfway through. 
9. Let cool on the pans for about 5 minutes before serving warm. Leftovers can be reheated in a hot oven. 

TWD: "Baking with Julia" - Amaretti Cookies

We made Amaretties this week as our group recipe  "Baking with Julia" - pages 320-321

WE love these little yummy cookies. We make these often for all the holidays using a wide variety of add ins, but I have to admit our favorite is to add chunks of cherry and dip them in White Chocolate.

The top picture is the plain and cherry chunk variety and the bottom picture is plain with Hersey kiss for  Thanksgiving and the cherry & white chocolate for Christmas

WE are having so much fun hanging out with the group and You can too... Everyone is welcome, check out other fans and fun recipes at  "Tuesday's with Dori".

Make-Over Monday - Mini Quiches (Gluten Free)

Here's a yummy flavor packed quiche that is crust-less and gluten free. Great for both appetizers or tasty treats on a brunch buffets.

Ingredients

• Nonstick cooking spray
• 1 or 2 fresh parsley stems finely chopped
• 8 large eggs
• 1/4 diced ham
• 1/4 cup diced red pepper
• 1/4 cup diced sweet onion
• 2/3 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/4 cup diced smoked cheese of choice 
   
• Preparation 
  
  1. Preheat the oven to 350°F (190°C). Lightly spray two 12-cup muffin pans with cooking spray 
  
  
  2. In a bowl, whisk together the eggs, cream, salt, and pepper.
  3.  Add a few small pieces of  each of the diced ingredients and a generous portion of cheese to each of the oiled muffin cups. Pour the egg mixture over the diced items and cheese in each cup, filling as many as you can to 3/4 full.
  
  4. Bake until the tops are puffed and just beginning to brown, about 15 minutes. Transfer to wire racks and let cool for about 5 minutes, then turn the quiches out of the pans, arrange on a platter or individual plates, and serve.

Meet "Joe Vest" food Dummy extraordinaire

Today we, the American Red Cross ERV (Emergency Response Vehicle) driving and feeding team got together for a bite to eat and get to know the "new people" party. Thanks to everyone who helped make our cookout today a success. Our special food handling guest brought a light hearted Halloween twist to our party... Meet "Joe Vest" 

We, as a response team, are always practicing to be prepared in the event of of a disaster whether it be a house fire, tornado or hurricane..... Etc.  And the ERV 1205 stands ready to serve her town and nation as needed. When you see her going down the road know the people inside truly care.

We volunteers look to each other for ideas and support and we look to you, our public, for donations. If you are interested in volunteering some of your time, you can find us or your local chapter at www.redcross.org.

"ATW80DS" - Pierogi / Pelmeni / Pirozhki

We are coming to the close of our "Around the World in 80 Days" Challenge and since this will be our last Super Saturday Cooking School day in this series, We thought it would be fun to show everybody how we make Pierogi.

Pierogi are yummy little filled dumplings. The key to a good pierogi is that first they are boiled, then they are  fried in butter with onions. Traditionally, they are stuffed with a potato filling made of mashed potatoes. sauerkraut, ground meat, cheese, or fruit and in the central /eastern European provenances, they are usually semicircular, but are rectangular or triangular in some cuisines.

We start with a very simple dough based on an old recipe that Slavic baker friend of mine gave me many years ago...

1 egg
1/4 cup milk
1/3 cup water

1 tablespoon oil
1/2 tsp. salt
2 c. (or slightly more) sifted flour

Beat egg, milk, water and salt in a bowl. Sift flour onto a work surface making a volcano like hill with the flour and form a hole. Pour the water mixture in a thin stream and work in the flour. Mix well and knead until smooth. Rest under a bowl for 15 minutes.

Roll dough thinly as you would pasta dough (a pasta machine may be used).








Cut out circles. Place a spoon of filling on one side; fold the other side over the filling and pinch to seal. The pierogi will be the shape of a half circle. If pierogi are not sealing well, paint the edges with beaten egg white or water.



 Our favorite filling is a Chicken and Potato Filling:

1 1/2 lbs mashed potatoes, cooked and cooled

1 cup shredded chicken

1/4 cup canned corn (drained)
2 onions, finely minced and browned in 2-3 tbsp. butter
1/4 cup grated cheddar cheese

2 tbsp. cottage cheese

2 tbsp. chopped chives, scallions, leeks or green onions

 After pierogi are filled and sealed, boil them in salted water for 10-15 minutes, or until they rise to the surface and are cooked through (try one to see exactly how long it will take to cook through as this will vary due to size and other conditions).









The pierogi may be served as is with a little melted butter, or they can also be browned in a little butter before serving. Leftover pierogi are best browned or steamed the next day.
 

"ATW80DS" - Italian Frittata

Good Morning Italy... we are so exited to know that we almost made our way around the world. We are going to be spending some time here in Italy to explore some of the different regions that we might have missed during our "Tour of Italy" challenges last year.

So today we thought we would start off with a great Italian brunch item.They define Frittata as an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is derived from Italian and roughly translates to "egg-cake". You can put anything you want into them to get what ever flavors you are craving and they are delicious served warm or cold.


1-2 teaspoons olive oil
1 large handful of chopped fresh spinach,
1 cup sliced white button mushrooms
1 - 2 roma Tomatoes sliced thin
6 large eggs
1/3 cup grated Parmesan cheese (divided)
1/2 cup mild cheddar grated
1 1/2 tablespoons chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
1 large handful of leftover spaghetti
A few dashes of salt


Beat the eggs in a small bowl with half of the cheese, the fresh parsley, and salt and red pepper.
Add olive oil to an 8-inch non-stick skillet over medium-low heat. Add mushrooms and sauté for 5 minutes or until golden brown; add the spaghetti and cook 1 more minute. Add spinach and tomatoes, Pour the egg mixture into the skillet. With a fork, gently move the egg mixture from side to side allowing the egg to seep to the bottom of the pan. Do this for 5-7 minutes, until the eggs start to solidify and a crust begins to form around the edges. Give the pan handle a jiggle, and when the eggs appear nearly set, evenly sprinkle the second half of the cheese over the top of the frittata.

Remove the pan from the stove top and place under the broiler for 4-5 minutes, or until the top begins to puff up and turn golden brown. Keep a close eye on it so it doesn’t burn. Let cool for a couple of minutes before slicing. Serve hot or at room temperature.

Peach Wedding Punch - Davis Wedding

We had a very wonderful and successful evening. It was our first official catering event here in Myrtle Beach and it went off without a flaw. We made all the food for the buffet, we also provided the dividing wall and extra touches. Our menu included a Chocolate Fountain with dip-able goodies like, strawberries, cherries, marshmallows, pineapple, bananas and oreos. We also served chickens salad filled cream puffs, veggie tray, peel & eat shrimp, baked cheese & southern style pimento cheese ball with crackers, and our new...

 

 

Peach Wedding Punch

1 container of Tropicana Peach Orchard Punch
1 (2 liter ) bottle Sprite
1 cup V-8 Splash Tropical Blend

Chill all at least three hours before serving, this makes one full punch bowl and for 200 people you will need at least 4 punch bowls full. Also if you would like to add the fruited ice ring that you see pictured, it is very easy to do, but remember it needed to be put into freeze the night before.

To make the ice ring, we use a bunt pan with a center cone. Place all of the following in the bottom of the pan, cover with water (about 4 cups) and freeze until solid.
1 large can of Mandarin Oranges drained
9 maraschino cherries
9 mint leaves
5 slices of limes
5 slices of lemons

Poppy Seed Muffins

2 C flour 

1 1/2 tsp baking powder

1/2 tsp baking soda 

1/4 tsp salt

 1 egg

1/2 C sugar

4 Tbsp melted butter

 1 1/4 C evaporated canned milk

1 1/2 Tbsp poppy seeds 

1 tsp of almond extract

Preheat the oven to 350ºF, adjust a rack to the middle position. Spray a 12 cup regular size muffin tin with some nonstick spray.

Whisk flour, salt, baking powder, baking soda, and poppy seeds in a large mixing bowl and set aside. Whisk egg, sugar, and almond extract together until combined, then whisk in the buttermilk and melted butter.

Add the buttermilk mixture to the flour and fold to combine. There should be not large pockets of flour but small streaks may remain. Do not over mix. The batter will be fairly thick.

Divide the batter evenly into the tin. Bake for about 20 – 25 minutes or until a toothpick inserted in the center comes out clean (mine were done in 17 minutes). Flip the muffins out of the tin and cool them right side up on a cooling rack.