Sauce Pan Cake, with cinnamon and chocolate chips!

I have been making saucepan cakes for years and years. You know the kind where you bring your water to a boil add the oats and butter, remove it from the heat and when it has cooled, continue. Using the saucepan as your mixing bowl, hence saucepan cake.

Saucepan Oatmeal Chocolate Chip Cake
adapted from: Bake or Break

1 1/4 c water
1 c rolled oats
1/2 butter
Bring water to a boil, stir in oats and butter. Remove from heat, let cool until lukewarm.

2 eggs, beaten
3/4 c sugar
1 1/4 c brown sugar
Add sugar and eggs to the oat mixture, combine well.

1 1/2 c flour
1/2 t salt
1 t baking soda
1 t baking powder
2 t cinnamon
Stir together in a large bowl, add to the oat mixture, beat by hand until mixture is smooth.

1 1/2 – 2 c chocolate chips – if you are not using mini chips, chop them up a bit, then they won’t sink
1/2 t water
2 T flour
Toss the chips with the water to coat, sprinkle with the flour, fold into the cake batter.

Pour into a prepared 9X13 pan. Bake 40-45 minutes or until tests done in your oven. Let cool. Make frosting!

4 T butter
4 oz cream cheese
2 c powdered sugar
2 t vanilla
Beat until creamy. Spread over cake and enjoy!

This was one of our desserts from May’s Sunday Cafe dinner. We all loved it, it is a keeper!

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.

For more great recipes and maybe even a good story to read, visit MomsSundayCafe !

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Rutabaga with dried tomatoes, shallots and garlic – Try a new recipe, lets eat more vegetables. Rutagagas

Let’s eat more vegetables. I have said that time and time again. But honestly, I mean it each time! You will see more vegetable recipes right here, in the future…..

This is delicious, give it a try, we did!
Rutabaga with dried tomatoes, shallots and garlic
adapted from:  Seasonal Ontario Food
4 c peeled and diced rutabaga
2 large shallots, peeled and sliced thin
1/4 c dried tomatoes in oil
1 clove garlic, minced 
olive oil and/or oil from the jarred dried tomatoes
salt and pepper to taste
Cover rutabaga with water by 1 inch, add salt. Bring to a boil, reduce heat, simmer until tender when pierced with a fork or the tip of a knife, about 20-25 minutes. Drain and keep warm.
While rutabaga is cooking, saute the shallots and garlic in oil. When soft and beginning to brown, add the tomatoes, cover turn off heat until the rutabaga is tender. 
Using a potato masher, mash rutabaga, stir in the shallot mixture. Adjust seasoning and serve. 
Serves 4 – 6
As always, thanks for taking a moment to stop by and say hello. I appreciate your time and your wonderful comments!

And for more great recipes and stories, come and visit MomsSundayCafe, we love having company!

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FAREWELL FROM GIGI

Due to illness my hosting here was short lived, i did enjoy sharing my caribbean cuisine with you on Try a new recipe Tuesday’s. I thank you all for the warm welcome.

I really do enjoy the smorgasbord of recipes that is OKK and I will continue to refer back to site and try out many of the recipes i have bookmarked.

Thank you for creating this wonderful gathering place, for inviting me to join your community and for the warm welcome and concern.

Do join me in my adventures in and out of the kitchen and around my island paradise. Hope to see you all soon.

Bon Appetit
Gisele
http://adventuresingigi.blogspot.com/

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Braised Meatloaf, try a new recipe, like this one!

 This is so good, catsup is not required!

I know, what on earth could I be talking about? How can anyone not be friends with meatloaf? Well, uhmm, that would of been me. But hold on, I can explain, you see…….

Meatloaf is so, well it’s solid, and thick and big. You know a big loaf of meat. That’s why we did not get along. When there are only a couple of folks eating, a standard sized meatloaf lasts forever! Most meatloaf recipes are usually 2 pounds of ground meat, which will yield about a 3 pound loaf when you factor in the filler, eggs, milk, etc. That my friends is a lot of, yep you guessed it, meatloaf. We (OK, me especially) are tired of it, before it is gone.

I can and do get creative. I have made spaghetti sauce with leftover meatloaf, I have sliced it and used it in a rice casserole in place of any thing else called for. I have sliced it, covered it with a sauce/gravy and baked it again to re-present it as a new dinner. Leftover meatloaf has been turned into lasagna, hash with eggs, and sandwiches.

There are probably a few more creations, but I think you get the general idea. I myself do enjoy a sandwich of warm meatloaf on buttered bread with mustard. Add some pickles and a celery stick or two and you have a great lunch. A delicious sandwich, but one, maybe two in a week are plenty.

Then I found this recipe, for a stove-top braised meatloaf at Olla Podrida and what a great find it was! One pound of ground beef, braised on top of the stove, a richly flavored pan reduction. Yep, meatloaf heaven! And it is just the right size for small families. Pattie’s recipe is dinner guest special. When I got past the wow factor (and wiped my chin!), I concentrated on the technique and the yield. Introducing……..

Everyday Braised Meatloaf
adapted from:  Olla Podrida

1 slice bread
2-4 T milk
1 pound lean ground beef
1 egg
1 T finely minced onion
1 T catsup (this touch of sweet will carry the rest of the flavors, you won’t taste it separately)
1/2 t garlic salt
fresh pepper to taste ( 4-6 “grinds”)
2 T dry bread crumbs
1/3 c Parmesean cheese
2 T finely chopped, ham or salami or  prosciutto or mortadella

1/2 – 3/4 c dry (fine) bread crumbs, plain or Italian flavored

1 T olive oil
1T butter

1/2 c dry white wine
1/2 c beef stock or water
1 small tomato, finely diced
1 small carrot grated ( if desired)
1 T minced onion (if desired)

Place slice of bread and 2 tablespoons of the milk in a skillet, warm gently, stirring until mixture is a creamy mass. You may need up to the full 4 tablespoons of milk, however do not use more. Let cool.

Combine the cooled bread mixture and remaining ingredients for the meatloaf. Mix together gently. On a large sheet of plastic wrap, turn meat mixture out and begin forming a log, approximately 2 1/2 inches thick. Wrap and chill for an hour or place in the freezer for 15 minutes.

In a shallow bowl, add dry bread crumbs. For ease I cut the log in half to make the process of coating and browning easier. Coat the meat mixture in bread crumbs, taking care to maintain the meat loaf shape.

Heat butter and oil in large shallow pan, saute meat loaf piece(s) until golden brown, turning to brown all sides. Take care to not break the loaf apart. I cut the uncooked loaf in half to better fit the pan I was using.

The added vegetables during the braising will add body and additional flavor to the pan sauce reduction.

Add wine, stock and diced tomato, carrot and onion if using, braise covered on low/simmer 1 hour. Remove from pan, set aside. Sieve pan drippings to remove skin and seeds from tomato and another other solids that you do not want in your reduced pan sauce. Skim fat, return to pan and boil down to concentrate and thicken. Serve the reduced pan sauce over the meatloaf or with mashed potatoes.
Serves 4-5

As always thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

It has been my pleasure to be able to contribute to Our Krazy Kitchen, thanks to everyone for letting me be a part of this great group! 

For more great recipes and sometimes a good story, stop by Moms Sunday Cafe! We love having company.

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Cinnamon Prune Bread

Sometime back, I had put together a jar of brandied prunes . I love prunes (I am a dork that way…..) and what I have learned about brandied prunes is, they don’t go bad. Apparently there is an almost magic preservation factor involved in being soaked in brandy. Who knew?

When I first put the jar together and waited the time suggested in the recipe, before enjoying, they were too strong for my tastes. So back into the “far reaches” of the refrigerator they were sent. I love that part of the refrigerator it is part prison for foods that you are not sure you want to eat, but cannot throw out and part cold storage for things that must age and you absolutely know that someday you will use. In the case of the prunes it was a little bit of both…….

Since we will be moving in a couple of months, it is time to eat the refrigerator and pantry down to bare minimums to make the move easier. However I have also learned that sometimes it is helpful to start fresh with basics when you move, if for no other reason to have a time frame of the purchased date. Because I have had a conversation like the following, ” Honey how old is this ( insert food type here )?” ” I don’t know Dear, when did we move into this house?’ See, I told you we are dorks……

You don’t have to have a jar of brandied prunes in your refrigerator, because this originally started out years ago with the plain kind everyone has in their pantry. And now,

Cinnamon Prune Bread
Adapted from:
Family Circle Breads and Sweet Rolls Cookbook
350 degree oven

cooks wisdom:  up the cinnamon! For cinnamon lovers, use 2 teaspoons, for other folks use at least 1 full teaspoon. 

1 c snipped pitted prunes (from a 12 oz package)
1/2 c boiling water
1 1/2 c flour
1 1/2 c spelt or whole wheat flour
4 1/2 t baking powder
1/2 t salt
1/2 (I used a rounded measure) cinnamon
2/3 c packed brown sugar
grated zest from one orange
1 c chopped pecans ( I did not use, but the next time, oh yeah!)
1 egg
1/3 c oil
2/3 c milk

Pour boiling water over prunes and let sit. For this brandied loaf I snipped 1 c of the brandied prunes and covered them in their own liquid, to substitute. 

Stir together the flours, baking powder, salt and cinnamon, combine well to distribute the baking powder. Add the zest, pecans and brown sugar, mix again.

Make a well in the center of the dry ingredients, add the egg, oil and milk. Whisk the center to combine the liquid ingredients and break of the egg. Then mix in the dry ingredients from the side of the bowl.

Fold in the prunes and the liquid. Turn batter into a prepared 9X5 loaf pan. Bake approximately 1 hour or until done in your oven. Let cool 10-15 minutes in the pan, turn our to cool completely.

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

For more great recipes and tip, visit Moms Sunday Cafe!

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Pasta with Broccoli and Sausage – Try A New Recipe!


I don’t recall ever trying one of Emeril’s recipes before. I could be wrong, but I know I don’t have any of his cookbooks, and I just can’t think of one that I’ve tried. This recipe came from Everyday Food magazine, which you know I love.

Anyway, it’s a great, easy recipe, and you likely have almost everything you need in your pantry. All I had to buy was fresh broccoli and I happened to be out of sausage. That’s it! I will be looking more closely at Emeril’s recipes too after this one…

It has a secret ingredient, which I haven’t told anyone about, because people have such strong feelings about it. We’ve made it two or three times already! I took a batch of this pasta to a Boy Scout banquet last week, and more than one person liked it. A friend of ours even asked for the recipe, which I planned on posting here regardless.

We LOVE it. At least Number One and I do. H-Bomb picks out the sausage, Sawed Off picks out the broccoli, they trade and everyone is happy!

The text in the magazine says, “Anchovies are the secret ingredient in this dish. They give it a deep, savory flavor without a bit of fishiness, so if you’re tempted to skip them, don’t.” I agree, DON’T. I have actually used an entire tin in one batch of the pasta, although for the banquet I stuck to the 4 fillets. The first time you make this, unless you’re a huge fan of those little fishes, you should probably use 4 fillets. But a whole tin is delicious too!


On to the recipe. Enjoy!

Pasta with Broccoli and Sausage
Serves 6
Active time: 25 minutes
Total time: 50 minutes

coarse salt and ground pepper
1 pound pasta (Emeril uses rigatoni, we’ve used penne, farfalle, etc.)
2 heads broccoli, cut into florets (about 4 cups)
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice
4 anchovy fillets, minced
1 pound Italian sausage (I just use a package of Jimmy Dean’s Italian)
Parmesan, grated, for serving

In a large pot of boiling, salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. (just cook for the 2 minutes) Carefully reserve 1 cup pasta water; drain pasta and broccoli.

Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Add sausage to empty pasta pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and coked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta (I usually end up using about 1/2 cup water). Serve sprinkled with Parmesan.

Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!
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Soda Pop Dumplings

 Soda Pop Dumplings

This dessert is not new, you can find it in many places, out here in blogland. But this dessert is different, because it does not call for any prepackaged foods or ingredients, except the Ginger Ale. These delicious little bites of apple pie flavored dumplings are made with a convenient homemade biscuit mix. Not just any mix, a mix that calls for oil instead of hydrogenated vegetable shortening.  You can find that original recipe here, and remember it makes a lot of great stuff, just like any other biscuit mix will do. You won’t regret the few minutes invested to make up a batch. And now on to those little morsels shown above!

Soda Pop Dumplings
by the seat of my pants
350 degree oven

Dough:
2 1/2 cups all purpose mix
1/4 cup sugar
1/4 teaspoon cinnamon
2/3 cup warm water
1 package yeast
small amount of all purpose flour for kneading and rolling

Dissolve the yeast in the water, set aside to proof. Combing the all purpose mix, sugar and cinnamon, combine well. Add the proofed yeast and stir to moisten.

Turn dough out onto a floured surface and knead until smooth and easy to handle.

Roll out into a rectangle approximately 1/4 inch thick. Cut in half down the center, then crosswise to make quarter sections. Each quarter section will be cut into 9 strips.

3 apples, peeled, quartered and each quarter cut into 3 slices,

Wrap a strip of dough around each apple slice as shown, place into a prepared baking pan.

Syrup:
1 cup ginger ale
1 cup sugar
1 cube butter
2 teaspoon cinnamon
1/4 teaspoon nutmeg

Bring to a boil, stir to dissolve sugar, pour over dumplings (they will begin to puff up and float, it is OK!)

Bake 35-45 minutes.

Serve warm with a little vanilla ice cream.
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.
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Try a New Recipe: C-3PO Pancakes


Santa brought my boys the A Star Wars Cookbook last Christmas, and they have been having a blast with it! So far every recipe we’ve tried has been good, but I think our favorite has to be the C-3PO Pancakes. Yum. I think they would eat these almost every morning, alternating only with Princess Leia Danish Dos (that’s right, they are rolls shaped like Leia’s hair).

Not only does the cookbook have good recipes, the photos are particularly inspired. Princess Leia shooting her gun over a pile of Danish Dos, Han Solo squirting ketchup out of the Millennium Falcon onto one of his Han-Burgers. Fun! Buy the book for the pictures, keep it for the recipes! Your Star Wars fans will be ecstatic.

The boys think these look like C-3PO’s eyes…

C-3PO Pancakes
Makes 8 pancakes

5 tablespoons unsalted butter
2 cans (8 1/4-ounces each) pineapple rings
1 1/4 cups all purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
butter and maple syrup for serving

Preheat the oven to 250 degrees F.

Put the butter in a small saucepan and switch on the heat to low. When the butter has melted, turn off the heat. Let the butter cool slightly (5 minutes).

Meanwhile, open the cans of pineapple. Drain off the juice from the cans into the sink. Set aside.

Put the flour, brown sugar, baking powder and salt in a large bowl. Stir with a wooden spoon until well mixed.

Break the eggs into a medium bowl. Add the milk and 4 tablespoons of the melted butter. Whisk until well mixed. Slowly whisk in the flour mixture until well blended.

With a pastry brush, lightly brush some of the remaining melted butter in a large skillet. Set the skillet on the stove and switch on the heat to medium-high.

Fill a 1/3-cup measuring cup with batter. When the skillet is hot, after 1 minute or so, pour in the batter. Cook the pancake until golden underneath and bubbles burst on the top, about 3 minutes.

Place 1 pineapple ring in the center of each pancake. Using a spatula, carefully flip the pancake. Cook until golden brown on the second side, about 2 minutes longer. Transfer the pancake to a baking sheet. Using pot holders, put the sheet in the oven. Repeat until all pancakes are cooked, then serve warm with butter and maple syrup.

Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!
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