Super Moist Apple Pecan Bread

I received this recipe from a recent potluck.  It is called a bread, but it could pass for a cake.  Anyway you slice it, this fall inspired bread/cake is delicious and great with coffee.  It is simple to put together and you can mix the ingredients in one big bowl.  Keeps for a few days if wrapped well.

Super Moist Apple Pecan Bread

Preheat oven to 350 degrees

Bake time 40 to 50 minutes

I use 10x12 disposable aluminium pan

Can use loaf pan or a 9x13 cake pan

Bread Ingredients:

1 cup granulated sugar

2/3 cup light colored oil (corn, canola, safflower)

2 eggs 

1 tsp. vanilla

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

pinch salt

3 large gala apples chopped up finely (I use food processor to chop)

1/2 cup chopped pecans

Topping before baking:

1 Tablespoon sugar

1/4 teaspoon cinnamon

2 Tablespoons chopped pecan nuts

Assembly:

Grease and Flour your pan.

In a large bowl mix sugar, oil, eggs and vanilla.  I use a large whisk.  

Add flour, baking powder, baking soda, salt and cinnamon.  Beat until you get a smooth batter.  Add apples and nuts and mix well.  Place batter in pan.  Smooth out.

Sprinkle cinnamon sugar on top with 2 Tablespoons chopped nuts.

Bake for 35-45 minutes.  Do toothpick test.  Should be firm to touch.  

Can remove from loaf pan after 10 minutes or serve directly in the pan,

 if using a 10x12 or 9 x 13 pan.

After it has cooled completely drizzle with Glaze.

Glaze:

Powder Sugar

Water

Mix a few tablespoons of powder sugar with a little water to make a glaze.  Drizzle glaze on top after bread has cooled completely.

Cottage Cheese Pie

Cottage Cheese Pie

This wonderful cheesecake reminds me of a cheesecake I had from a German Bakery in St. Louis. I came up with this recipe by sheer necessity, I love cheesecake made with quark cheese, but it is hard to find in my neighborhood.  This comes pretty close.  My family loves this simple pie.

Cottage Cheese Pie

For the Crust:

Ingredients

1 1/2 cups finely crushed graham cracker crumbs

1/3 cup sugar

1/3 cup butter, melted

For the Filling:

Ingredients

2 cups cottage cheese 

1 cream cheese

2 Tablespoons Corn Starch

1/2 cup sugar

1/2 cup heavy cream

2 eggs, well beaten

2 tablespoons butter, melted

Grated rind of 1 lemon

Juice of 1 lemon

Preparation

Preheat oven to 350 degrees

Make the crust. Mix together the crumbs, sugar, and butter in a bowl. Set aside 1/2 cup of

the crumb mixture for the top of the pie. Press the remaining crumbs evenly into an 8 or

9-inch pie pan and refrigerate while you prepare the filling.

Place all the ingredients in a blender or food processor until smooth and well mixed.

Alternatively you can beat in a bowl with an electric mixer, but the end result will not be

quite as smooth.

Pour the mixture into the prepared pie pan and sprinkle with the reserved crumbs. Bake in

the preheated 350F oven for 40-50 minutes, until a knife comes out clean. Remove from

the oven and place on a wire rack to cool completely. Then chill in the refrigerator for

several hours before serving.

Blackberry Oyster Cakes

 These are just the loveliest little sweet treats.  They look beautiful on a dessert table.

Preheat oven to 375 degrees

2 mini muffin tin, sprayed with release

A rolling pin to roll the dough

3 inch round cookie cutter

paring knife

Basic Sweet Pie Dough

2 1/2 cups all-purpose flour

pinch salt

2 teaspoon sugar

1 cup (2 sticks) unsalted butter chilled and cut into small pieces

1/4 to 1/2 cup ice water 

Directions

In  a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 10 seconds.

With machine running, add ice water in slowly through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To sample, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal disc wrap in plastic. Transfer to the refrigerator and chill for 1 hour.

Cake Batter:

1/4 cup butter

1/4 cup sugar

1 3/4 Tablespoon self rising flour

1/4 cup ground almonds

1 egg, beaten

1 tsp. almond extract

Beat the butter and sugar until light and fluffy.  Add egg and continue to beat.  When fluffy and well incorporated add flour, ground almonds and extract.  Mix well.  Set aside.

Creamy Frosting:

1/4 cup unsalted butter, room temperature

1/2 cup confectioner's sugar

few drops vanilla extract

Beat butter until creamy, add confectioner's sugar continue to beat until creamy.  Add extract beat until well incorporated.  Set aside.

6 Tablespoons Blackberry Jam

Assembly of Oyster Cakes:
Roll out pastry dough into 3 inch rounds a total of 16.  Place one round into prepared muffin tins.  Press down gently to form a nice pie crust in each tin. 

Spoon a heaping teaspoonful of prepared cake batter into each muffin cup.  Bake for 20 minutes.  Let cool completely.

With a sharp paring knife, cut around the sponge cake and remove for later.    Spoon 1 teaspoon of blackberry jam on to the bottom of the pastry shell and then pipe out creamy frosting on top of jam. I used a star tip.   Place Sponge cake back on top of frosting.  Dust with confectioner's sugar.  Your done.  They are as cute as can be.  Great for afternoon tea with the girls.  Of course, you can use other jams or lemon curd.  Enjoy!

Apple Turnovers

Apple Turnovers
Layers of flaky, buttery crust! Delish!

This recipe comes from my mother’s recipe tin. In my opinion, these are the best turnovers!. The recipes date back to the 1960’s and who knows how old this recipe is.   My mother had a beauty Salon in St. Louis, Missouri. These recipes were passed on to her from her customers. The recipes are representations of home cooking from many different countries. My mom’s customers were German, English, Dutch, Irish, Polish, African, Italian and Greek.

Every Friday night we had a feast in that Salon. These ladies had some of the most intricate hairdos. They really got decked out in those days. I was just a tween, but my love of food started in a Salon. I know that sounds crazy, but these ladies were proud about their dishes and loved to share them. Those Friday nights were the best times in my life. I am sure many of those wonderful ladies have passed away. I moved some 30 years ago and settled in New York. My heart and mind is filled with so much love for that simple time and that recipe tin means so much to me. It is all I have left from that amazing time in my life. I have a little bit of all those wonderful ladies in that tin. Well, this recipe is just as good as those memories and I will be making them all the time. I hope you love them as much as I do.

Apple Turnovers
Recipe: 8 Turnovers

2 cups all purpose flour

1 tsp. salt
1 cup butter (unsalted very cold)
1/2 cup ice water
3 large apples peeled or 4-5 small apples peeled (cut into small dice)
1/2 cup granulated sugar
1 T. cornstarch
1 tsp. lemon juice
1/4 tsp. ground cinnamon
1 egg plus 1 T. water
2T. Coarse raw sugar

Glaze
Water and 1/2 cup confectioner’s sugar
Mix with enough water to form a medium consistency glaze.

1. In a medium bowl with pastry blender, combine flour and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Sprinkle with ice water. With fork, mix well. Shape dough into a ball; with lightly floured rolling pin on lightly floured surface, roll into an 18 inch by 8 inch rectangle. Cut 1/4 cup butter into thin slices. Starting at one of the 8 inch sides place butter slices over 2/3 of rectangle to within 1/2 inch of edges. Fold into envelope.
Roll back into 18 inch by 8 inch rectangle and place in fridge

2. Fold unbuttered 1/3 of pastry over middle 1/3; fold opposite end over to make an 8 inch by 6 inch rectangle. Roll dough into an l8inch by 8 inch rectangle (I slide my dough onto a plastic cutting board) and place in fridge for 20 minutes.

3. Take out from fridge, place onto floured board and slice remaining 1/4 cup butter; place slices on dough and fold as in steps 1 and 2; Chill another 20 minutes. Take out from fridge after 20 minutes and fold lengthwise and crosswise and chill for 1 hour.

4. Prepare filling: In a saucepan with spoon, mix diced apples, sugar, cornstarch, lemon juice and cinnamon. Cook on low heat, stirring frequently until apples are tender, about 5 minutes. Chill.

5. Preheat oven to 450 degrees. Cut dough crosswise in half roll into a 12 inch square. Chill the other half of dough. Cut into four 6 inch squares. In cup, beat egg with 1 T. water. Spoon 1/8 of apples into center of square and fold over to make a triangle. Take a fork and press the sides all around each turnover to seal edges. Brush with egg mixture. Sprinkle with raw sugar. Continue the same procedure with remaining dough. Bake for about 20-22 minutes until golden. Cool slightly on rack and drizzle with glaze. Can serve warm or at room temperature.

Extra Corny Corn Muffins

I have baked a lot of muffins in my day, but this is my favorite one.  It is just perfect and we love them.  This is why I love baking.  I love trying different ratios of ingredients, and then finally one day comes and you have it just right.  The honey in my opinion makes this muffin. 

Corny Corn Muffins
Recipe by Mama
Preheat oven to 400 degrees than reduce to 350 degrees after 5 minutes than bake for another 15-20 minutes until lightly golden and firm when pressed
Large muffin tins (Texas Size)
Large cupcake liner Makes about 8 to 9 large muffins
* special note if using smaller muffin pan adjust time above
I recommend liners, they do stick to pan

2 1/4 cups all purpose flour
3/4 cup corn flour
1 Tablespoon baking powder
pinch salt
1 cups sugar
3 room temperature eggs
1 stick melted unsalted butter
1 1/2 cups whole milk(can use buttermilk adds a nice flavor)
1 can whole kernel corn (Save 1/4 for topping muffins)

In a large bowl add flour, pinch salt,  sugar, baking powder and whisk.  Add honey, eggs, melted butter, 3/4 of the can of corn and milk and mix well with wooden spoon.  Don't over do it, you do not want a tough batter.  Very important, let dough rest for 10 to 15 minutes.  The thicker the batter, the higher the muffin.  I hate flat muffins!

I use a spring loaded ice cream scooper.  Fill the muffin liner all the way up to the top. Sprinkle a little of the can corn on each muffin.   Bake in a 400 degree oven for 5 minutes than reduce temperature to 350 degrees bake for another 15 to 20 minutes until golden brown and firm when pressed. 

Greek Pastitsio

One of my favorite comfort foods is Pas

titsio.  It is Greek comfort food like mac & cheese and mash potatoes & gravy for Americans.  I absolutely love it.  It is definitely stick to your ribs comfort food, but it is so well worth it.  My Greek Mama made this for me as a kid  and now I make it for my munchkin.  This is our family recipe.  Yes, it is a lot of work but that is why it taste so good.  The leftovers or even better the next day.  Enjoy.

Pastitsio
Prep Time 45 minutes
Cook Time 45 - 50 minutes

10 x 12 pan with at least 2 1/2 inch sides(the higher the better)
Place your baking pan on top of a Cookie Sheet the juices sometimes
leak out.  This little extra precaution keeps your oven clean and happy.

Meat Sauce
2 Tablespoons butter
2 Tablespoons virgin olive oil
1 large spanish onion
1 carrot diced
3 large cloves of garlic
1 T. dried Italian seasoning
1 pound ground beef
1 pound ground lamb
1 (6oz) small can tomato paste
1 (28oz) can of crushed tomatoes
1 cup of white wine
1 tsp. sugar
2 cinnamon sticks or 1 teaspoon ground cinnamon
1/4 tsp. grated nutmeg
1/2 tsp. allspice
salt and pepper to taste

In a large pot, add butter and olive oil, saute onion, carrots and garlic until translucent.  Add Italian seasoning, ground meats and saute until meat is all broken up and evenly browned.  Add tomato paste, crushed tomatoes and white wine.  Add sugar, cinnamon, allspice, nutmeg, salt and pepper.  Stir the pot thoroughly.  Cook on medium simmer for 35 to 40 minutes.  Check to make sure you do not burn your sauce.  You should be stirring the pot occasionally through out the cooking time. 

Pasta
1 pound package of Misko #2 Macaroni found in Greek Grocery Stores
*You can substitute  with ziti pasta
1 Tablespoon of salt for pasta water

4 Tablespoons melted butter
1/3 cup grated Parmesan Cheese or Kefalotyri Cheese (A Greek sharp aged hard cheese)
5 egg whites (save yolks for Creme Bechamel sauce)
Pinch salt and pepper
(Also you will add 1/3 of Bechamel to pasta before layering in baking pan)

In large stock pot filled with boiling water add one Tablespoon of salt to water, boil pasta until tender. Rinse pasta in cold water and drain.  Add pasta back to pot, pour melted butter, grated cheese, pinch salt and pepper.  Mix well.  Add egg whites and mix well again.  When bechamel sauce is finished add 1/3 cup or a ladle size to pasta.  I actually use very clean hands and toss pasta gently not to break.

Crema Bechamel Sauce
4 cups room temperature whole milk
2 sticks butter
3/4 cup flour + 1 Tablespoon flour
5 egg yolks beaten
3/4 cup Parmesan cheese or Kefalotyri cheese.
1/4 teaspoon of Grated nutmeg

In a large saute pot, add butter until melted, add flour and using whisk beat until a smooth paste is formed. This is actually called a roux.  Whisk for about a minute.  Slowly add room temperature milk and whisk vigorously.  Continue whisking until Crema is thick and you see the first bubbling on top.  Remove from stove top.  Meanwhile, beat egg yolks in a bowl with whisk.  Add a few spoons of hot crema to eggs and beat with whisk immediately.  Your are now tempering your eggs.  Add the beaten eggs into the rest of the crema in pot and whisk vigorously.  Add cheese, nutmeg and whisk again until all of the mixture is incorporated.  Set to the side. 

Extra Nutmeg and Grated Cheese for Topping right before baking

Assembly:
Oil your baking pan with olive oil.  Be generous this is not a low calorie dish.  You will be doing 2 layers of pasta.  Start with your first layer of prepared pasta and flatten down.  Add a generous amount of meat sauce.  You will have a few cups left over of sauce but you can freeze for another day.  I use it for pasta Bolognese just a touch of heavy cream to the sauce.  Then add your second layer of pasta flatten with palm of hand nicely.  Add your crema and using a spatula spread out evenly.  I then grate some extra nutmeg on top and I use about another 1/4 cup of grated cheese on top, as well.  Bake in a 350 degree oven for about 45 to 50 minutes until golden brown.  Let cool for about 15 to 20 minutes before serving.  Enjoy with a Greek Salad and a glass of red wine. 

Pecan Sandies

 I don't know about you, but one of my favorite cookies is Keebler's Pecan Sandies.  I found this wonderful recipe on Allrecipes.com and they are fantastic!  I am thrilled about it and these will be going in my Christmas cookie gift baskets.

Recipe by: All Recipes

Ingredients:

1 cup margarine, softened 1 cup vegetable oil 1 cup white sugar 1 cup confectioners' sugar, sifted 2 eggs 1 teaspoon vanilla extract 4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1 teaspoon salt 2 cups chopped pecans 1/2 cup white sugar for decoration

Directions:

1.	Preheat oven to 375 degrees F (190 degrees C).
2.	In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.
3.	Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.