Victorian Sponge Cake - English Holiday

1 cup sifted all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 sticks quality butter, room temperature

1 cup Tate+Lyle® Organic Pure Cane Sugar

1 teaspoon pure vanilla extract

3 large eggs

For the Filling

1 stick quality butter, room temperature

1 1/4 cup powdered sugar

1 tablespoon milk, plus more as needed

Good quality strawberry or raspberry jam

Preheat the oven to 350 degrees F. Lightly butter a nonstick mini cheesecake pan.

Sift the flour, baking powder and salt in a medium bowl and set aside.

In a large mixing bowl, cream the butter and sugar for 4-5 minutes. Add the vanilla extract. Add the eggs, one at a time, beating after each until incorporated. Using a rubber spatula, fold the flour mixture into the wet mixture until incorporated. Be careful not to over-stir or the cakes will be dense.

Spoon the batter into the mini cheesecake cups to the halfway point. Bake on the middle oven rack for 12-15 minutes or until a toothpick inserted into the center of a cake comes out clean.

Allow the cakes to sit in the cupcake pan for a couple of minutes before transferring them to a wire rack to cool completely.

To make the buttercream filling, beat together the butter, powdered sugar and milk until smooth. If the buttercream is too stiff, add a tiny amount of milk until a spreadable consistency is reached. If it's too runny, add more powdered sugar. Spoon the buttercream into a piping bag with a medium or large round tip.

Once the cakes have cooled completely, slice them in half.

Pipe a dot in the center of the bottom cake half and pipe 4-5 more dots around the center dot. Spoon some jam on top, carefully helping it to run between the dots for a prettier presentation.

Place the top cake half in position and repeat for the remaining cakes. Sift powdered sugar over the top of the cakes. Store the cakes in an airtight container.

Roasted Root Vegetables - English Holiday

2 large carrots

2 medium parsnips, peeled

2 medium beets

1 medium red onion,

1 medium sweet potato

3 Tablespoons extra-virgin olive oil

1 ½ Tablespoons apple cider vinegar or balsamic vinegar

1 Tablespoon fresh herbs, such as thyme, rosemary or sage

½ teaspoon kosher salt

½ teaspoon ground pepper

Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Line 2 large baking sheets with parchment paper.

Cut carrots and parsnips into ½ inch thick slices on the diagonal, then cut into half moons. Cut beets and onion into ½ inch thick wedges. Cut sweet potato into ¾ inch thick cubes. All vegetables combined should be about 12 cups raw vegetables.

Toss the vegetables with oil, vinegar, herbs, salt and pepper in a large bowl until well coated. Divide between the prepared baking sheets, spreading into a single layer.

Roast the vegetables, rotating the pans top to bottom, halfway through, until the vegetables are fork-tender, 30-40 minutes.

To make ahead: refrigerate roasted vegetables in an airtight container up to 5 days.

http://www.eatingwell.com/recipe/257723/sheet-pan-roasted-root-vegetables/

Cranberry Treats - English Holiday

crescent rolls

chocolate chips

fresh cranberries

soft cheese - such as cream cheese or ricotta

coconut flakes

nuts

Stuff a muffin tin with a flat piece of crescent roll, add cheese, chips, cranberries, coconut flakes, and nuts. Bake as directed on crescent rolls!

Sparkling Berry & Pomegranate Mocktails

2 12-ounce cans Sparkling Berry Water, chilled
4 ounces fresh pomegranate juice
8 to 12 cranberries, for garnish

In a highball glass, add half the serving of berry water, 1 ounce of the pomegranate juice and 2-3 cranberries.  Enjoy!

Spaghetti & Meatballs - Family Favorites

1 lb ground beef

¼ teaspoon Italian seasoning

¼ teaspoon black pepper

¼ teaspoon salt

½ teaspoon onion powder

½ teaspoon dried oregano leaves

1 jar Prego Italian Sausage & Garlic Tomato Sauce (or desired sauce)

1 lb pasta of choice (such as Mostaccioli)

Boil enough water to cook pasta. Thoroughly mix seasonings in large bowl with ground beef. Form meatballs to desires size. Cook meatballs in large skillet on low heat until no longer pink in the center. Cook pasta in boiling water, according to package directions. Add tomato sauce to meatballs and mix. Let simmer for 10-15 minutes. When pasta is cooked, drain pasta and serve with meatballs and sauce on top. If desired, sprinkle with Parmesan cheese.

Serves 4

Southern Pecan Pie Bars - Family Favorites

Crust…

2 cups flour

⅓ cup white sugar OR ½ cup confectioners sugar

1 cup salted butter

Preheat oven to 350 degrees. Combine crust ingredients and knead until dough forms. Press dough into 9x13” pan. Bake 15-20 minutes until very light brown.

Filling…

3 eggs, slightly beaten

½ cup granulated sugar

1 cup light corn syrup

1 teaspoon vanilla extract

1 Tablespoon butter, melted

Pinch of salt

2 cups pecans

Mix eggs, sugar, corn syrup, vanilla, salt and butter. Stir in pecans. Pour filling into crust. Bake an additional 30-35 minutes or until just set; test by inserting toothpick in the middle of pan and it should come out clean. Do not over bake. Store leftovers in refrigerator. Makes 24 bars.

https://addapinch.com/southern-pecan-pie-bars/

Pumpkin Sheet Cake - Family Favorites

1 can (16 oz.) pumpkin

2 cups sugar

1 cup vegetable oil

4 eggs, lightly beaten

2 cups all-purpose flour

2 tsp. baking soda

1 tsp. ground cinnamon

½ tsp. salt

Frosting

1 package (3 oz.) cream cheese, softened

5 TBSP butter or margarine, softened

1 tsp. vanilla extract

1 ¾ cups confectioner’s sugar

3 to 4 tsp. milk

Chopped nuts (optional)

In a mixing bowl, beat pumpkin, sugar and oil.  Add eggs; mix well. Combine flour, baking soda, cinnamon and salt.  Add to pumpkin mixture and beat until well blended. Pour into a greased 15” x 10” x 1” baking pan.  Bake at 350 degrees for 25 to 30 minutes or until cake test done. Cool completely. For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth.  Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts if desired.

This cake is exceptionally moist and the icing is light.

Pineapple Drop Cookies

1 cup packed brown sugar

1 egg

½ cup butter, room temperature

¾ cup crushed pineapple

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup chopped nuts (optional)

Preheat oven to 350 F. Cream butter, egg and sugar. Add pineapple and mix thoroughly. Sift together flour, baking soda, baking powder and salt. Add dry ingredients to wet mixture and mix. Add nuts if desired. Drop teaspoonfuls of dough onto cookie sheet (use parchment paper for no-stick and easy cookie removal). Bake cookies 10-12 minutes and cool on wire racks. Serve warm or cooled.

Pepper Ham Bread & Chocolate Bread - Family Favorites

1 loaf frozen bread dough

Mrs. Dash seasoning

Ham, chopped into bite size pieces

Shredded cheese (of your choice)

Defrost dough and roll out to ½ inch thick. Sprinkle seasoning over rolled dough. Sprinkle on ham and cheese of your choice. Roll dough up and place in buttered loaf pan. Let rise for 1 to 2 hours and bake at 350 degree oven for 40 minutes or until dough is cooked through.

Top picture features the ham and cheese version. The bottom picture features a chocolate variation using cocoa powder and butter on the bread.

Lemon Fingers

For pie crust...

½ cup powdered sugar

2 cups flour

2 sticks margarine

Preheat oven to 350 F. Mix together and pat in bottom of greased 9x13” pan. Bake for 25 minutes.

For lemon topping, mix together…

4 eggs, beaten

2 cups granulated sugar

½ cup lemon juice

4 Tablespoons flour

Mix together and pour over crust and bake an additional 15 minutes. Cool 3-5 minutes then cut into squares and dust with powdered sugar.

Lemon Cake

1 box Duncan Hines Lemon Supreme cake mix

1 box Lemon Jello instant pudding & pie filling mix

4 eggs

⅓ cup Crisco

1 cup water

Preheat oven to 350 F. Mix all ingredients together until well blended (2 minutes if using electric mixer). Pour into well greased bundt pan and bake 45 minutes or until toothpick inserted in center of cake comes out clean.

Herb Roasted Sweet Potatoes - Family Favorites

4 medium sweet potatoes, peeled, sliced into 1 ½ inch rounds/pieces

3 tablespoons of olive oil

1 tablespoon of Italian seasoning or herbs de provence (fresh herbs would be better)

2 small cloves of garlic minced (I used the minced in olive oil - jar version)

1 teaspoon of coarse salt/sea salt

Preheat oven to 400 degrees

In medium bowl, toss sweet potato pieces in olive oil and seasoning.  Transfer to a rimmed baking sheet and place in oven. Roast until tender and starting to brown, approx 40 to 45 minutes.  Transfer to platter and serve.

Green Bean Casserole - Family Favorites

3 cups fresh green beans

½ onion, chopped

1 Tablespoon garlic

2 cans mushrooms

1 can cream of mushroom soup

1 cup crispy onion rings

Preheat oven to 350 F. Steam green beans. Meanwhile, saute onions, garlic and mushrooms until just cooked through. Combine vegetables and remaining ingredients. Top with crispy onions and bake for 30 minutes until heated through and onions are golden brown.

Broccoli Corn Casserole - Family Favorites

1 ½ cups crushed cornflakes, divided

1 ¼ cups soft bread crumbs (about 2 slices), divided

⅓ cup butter, melted and divided

1 can (14 ¾ ounces) cream-style corn

3 cups frozen chopped broccoli, thawed

2 eggs

2 Tablespoons chopped onion

Salt & pepper to taste

Preheat oven to 350 degrees. In a small bowl, combine ¼ cup of corn flakes crumbs and ⅓ cup bread crumbs. Drizzle with 2 Tablespoons butter and toss to coat; set aside. In a large bowl, combine the corn, broccoli, eggs, onion, salt pepper and remaining corn flakes, bread crumbs and butter.

Transfer vegetable mixture to a greased 1 ½ quart baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered for 45 minutes or until a thermometer reads 160 degrees.

Big Ol’ Mess - Family Favorites

1 lb smoked sausage, cut into chunks

3 jalapeno peppers, sliced

1 green pepper, cut into bite-sized chunks

1 sweet onion, cut into bite-sized chunks

¼ cup Tabasco sauce

1 10 ounce jar sweet and sour sauce

1 foil cooking bag

Place sausage, peppers and onion in foil bag. In small bowl, mix Tabasco sauce with sweet and sour sauce and pour into foil bag; seal edges tightly. Place foil bag on grill and cook about 45 minutes; turn bag once every 15 minutes. Set open and serve right from foil bag. Makes 6-8 appetizer servings or 4 main course servings.

This is great as an appetizer or main dish. To serve, use skewers or load onto chunks of crusty bread.

Hobo Stew

1 lb ground beef
1 cup celery, chopped
1 package frozen pearl onions
1/2 package baby carrots, chopped
1 package frozen corn
1 package frozen mixed vegetables
2-3 Idaho potatoes, peeled and chopped
1 can beef or chicken broth (use whatever is on hand)
2 cans diced tomatoes with juice
20 ounces V-8 juice (about half of a large container)
Splash of Worcestershire sauce
Sprinkle of black pepper
Dash of hot sauce
Sprinkle or two of Cajun seasoning
2 Tablespoons flour (optional)

Variations
Use chopped onion instead of frozen
Add vegetables you have laying around
Add more potatoes, carrots or celery
Add different spices

In skillet over medium-high heat, brown ground beef with celery until thoroughly cooked. Drain ground beef and add beef/celery to slow cooker. Add remaining ingredients to slow cooker and stir. Cook on  low 8-9 hours, stirring a few times to mix. This makes a hearty soup. If you want a more stew-like consistency, add the flour to thicken the broth.

This is perfect for days that you will be home all day or you will be busy and want to come home to a ready-made dinner. It is great for using up bits of vegetables that you have lying around. It also makes at least enough for 6 people so you can expect leftovers.

Simple Sausage Jambalaya

1 Andouille sausage link, chopped
1 can french onion soup
1 can diced tomatoes
1 can black-eyed peas
1 Tablespoon creole seasoning
1 teaspoon ground black pepper

2 cups cooked rice of your choice (Basmati is a favorite of mine so that is what I used)

Add sausage, soup, tomatoes, peas and both seasonings to slow cooker. Set to low for 7-9 hours. When ready to eat, mix in rice of choice. It will absorb the liquid in the slow cooker and blends perfectly.

Last night I made this recipe and both my husband and I loved it. Perfect for a cold day when you will be out of the house and returning late. This recipe easily feeds 4 or will feed 2 with leftovers for lunch the next day.

Easy Seasoned Baked Potatoes

3 pounds red or white potatoes

¼ cup olive oil

1 ½ teaspoons salt

1 teaspoon freshly ground black pepper

2 Tablespoons minced fresh parsley

2 Tablespoons minced garlic

Preheat oven to 400 degrees. Cut potatoes to ½ or ¼ inches and toss with oil, salt, garlic and pepper. Layer potatoes in baking dish and bake for 45-60 minutes or until potatoes are well cooked. Flip twice with spatula during cooking process. Top with fresh parsley.

This recipe came into the library today written on a scrap piece of paper. I typed it up for a patron and will post a picture of it as soon as I have the chance to make it. 

Thai Coconut Pumpkin Soup - Spooky Treats

1 Tablespoon unsalted butter

1 medium onion, diced

4 cloves garlic, minced

1 teaspoon yellow curry powder

2 1/4 cups store-bought or homemade pumpkin purée

2 1/2 cups chicken stock

1 (13.5-oz.) can unsweetened coconut milk

Sour cream, for serving

Pumpkin seeds, for serving

Add the butter to a medium sauté pan set over medium-low heat. Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. Transfer the mixture to a blender.

Add the pumpkin purée and chicken stock to the blender and blend until combined. Pour the soup into a large stock pot set over medium heat then whisk in the coconut milk. Cook the soup, stirring occasionally, until it is warmed throughout. Taste and season it with salt and pepper.

When ready to serve, divide the soup into bowls and garnish with sour cream and chopped pumpkin seeds.

This soup can be made vegetarian by swapping vegetable broth for the chicken stock.

https://www.justataste.com/thai-coconut-pumpkin-soup-recipe/

Spooky Loaded Mashed Potato Casserole - Spooky Treats

2 lbs. Idaho potatoes, peeled and chopped into chunks

1 teaspoon salt

4 Tablespoons butter

3/4-1 cup milk or half and half

Salt and pepper, to taste

4 ounces cheddar or colby jack cheese, shredded

8 slices bacon

1/3 cup sour cream

Preheat the oven to 350 degrees.

Bring a large pot of water and 1 Tbs. salt to a simmer on the stove top.Add the potatoes and bring to boil. Boil for 20-25 minutes or until the potatoes are easily pierced with a fork.

Meanwhile, fry the bacon on the stovetop until crispy. Remove the bacon strips to a paper towel lined plate. Once they're cool enough to handle, crumble the bacon and set aside.

When the potatoes are done, drain, then return to the pot. Place the pot back on the burner, and use a potato masher to mash them over very low heat. Continue mashing until no lumps remain.

Turn off the heat, then add 4 Tablespoons of butter and ½ cup of milk or cream. Slowly mash in the added ingredients until smooth. Continue to add the cream, a little bit at a time, until the desired consistency is reached. Taste the potatoes and season with salt and pepper as needed.

Spread the potatoes into a 9 inch deep dish pie dish and cover with shredded cheese and the crumbled bacon. Bake for 20-30 minutes or until cheese is melted.

Allow the casserole to cool for 10-15 minutes before adding the spider web.

To make the web, add the sour cream to a zip lock bag and cut a tiny hole in one corner. Twist the bag above the sour cream and use your hand to squeeze the sour cream towards the hole. You may want to practice drawing a line once or twice before doing it on the casserole.

You'll start the web by drawing four straight lines through the center of the casserole, like you would cut a pie. Start by making a T through the center, and then follow that with an X through the center. In the end, you should have eight equal spaces. Starting in the center of the pie, draw a small circle, connecting each of the eight sections. Move a few inches outward and draw another circle. Move another inch or two outward and draw one final circle. Top with a fake spider of one made from olives. Serve while the potatoes are still warm. You can also prepare this ahead of time, refrigerate, then bake the day of and add the spider web right before serving.

https://neighborfoodblog.com/2014/09/loaded-mashed-potato-casserole.html