Sunday, November 22, 2015

Ethiopian Cabbage and Potatoes

Lately I have been eating a wide variety of foods - Thai, Indonesian, Middle Eastern, Indian.  All this has made me realize how bland American food really is.  While for some people a roast and potatoes just hits the spot, it doesn't do it for me.  For one, I don't eat meat.  Secondly, I just happen to love all the flavorful spices incorporated in these other foods.  So delicious!  I had recently cooked some cabbage up and had a hard time having it taste really good without the usual ham hock or chicken stock.  When I googled vegan cabbage dishes this one came up.  No problem with flavors - plenty of it!  The only thing I would do is cut the potatoes a bit smaller next time and keep larger pieces of cabbage.  Mine were shred so small they disappeared!  This dish can be a main meal with some crusty bread on the side or this can be a side dish.  Either way, enjoy!  (I deviated from the original recipe after reading some of the comments and what I am posting is my version.)

1/4 cup olive oil
4 carrots, sliced thin
1 onion, sliced thin
1 tsp sea salt
1/2 tsp ground pepper
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cup up into 1 inch cubes

Heat the olive oil in large skillet over medium heat.  Cook the carrots and onions in the hot oil for about 5 minutes.  Stir in salt, pepper, cumin, turmeric and cabbage and cook about another 15 minutes.  Add potatoes, cover and reduce heat to medium low and cook for about 25 - 30  minutes, stirring occasionally,
 until potatoes are soft.  (Mine took 30 minutes.)

Sunday, November 15, 2015

Apple Cider Donut Cake

If you enjoy apple cider donuts, I think you will like this cake.  It has the taste of an apple cider donut with a bit of a different texture since it is a cake and not deep fried!  However, it's really good.  I like trying new apple recipes this time of year when apples are abundant and very reasonable.  Especially when you get them buy the bushel and have a ton to cook up!  I've definitely been on the hunt for some new apple recipes.  I tried some new pie recipes and they were a complete disaster. I don't really know what went wrong but they were both trash bound as soon as I had my first taste.  No need to worry though with this cake.  Delicious!!!!  Hope you give this a try.  The original recipe can be found here.

2 large Granny Smith apples - peeled, cored and chopped
1 1/2 cups apple cider
1/2 cup milk, room temperature
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp cinnamon
1/2 cup unsalted butter, softened
3/4 cup sugar
1/2 cup packed light brown sugar
3 large eggs, room temperature
1/4 cup vegetable oil
1 tsp pure vanilla extract

Sugar Topping
6 Tbs granulated sugar
1 tsp cinnamon
1/8 tsp nutmeg

Preheat oven to 350 degrees F.  Grease and flour large Bundt pan.  I used Pam spray with flour.
In a medium saucepan bring apples and cider to a boil and let simmer for 10-12 minutes until apples have softened.  Let cool for a few minutes and then pour into food processor or blender and pulse until pureed.  Pour out one cup into bowl and add milk.  Set aside for later.
In a medium bowl combine flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg and set aside.
In a large mixing bowl or stand mixer cream butter, sugar and brown sugar until light and fluffy.  Add eggs one at a time until well incorporated.  Add oil and mix well.
Add flour mixture and apple/milk mixture alternately in three additions, scraping bowl as needed. Add vanilla and mix in only to just combine.
Add batter to prepared pan and bake for 35 to 45 minutes or until toothpick inserted into center of cake comes out clean.  Mine took about 50 minutes.
Cool cake in pan on rack for about 10 minutes. Combine sugar, cinnamon and nutmeg in small bowl.
 Transfer cake to cooling rack and while still warm (but not hot) sprinkle with cinnamon sugar mixture.   Use fingers if needed to coat sides of cake with sugar mixture.

Wednesday, October 21, 2015

Apple Cake from Tate's Bake Shop Cookbook

Several years ago during the Christmas season Tate's Bake Shop (on Long Island) sent their cookbook to many food bloggers, I being one of them.  The recipes are very straightforward which is what I love.  Nothing tricky. No exotic ingredients to be used only one time, etc.  Just wonderful and tasty sweets and treats!  This recipe comes from that book and I highly recommend it!  I had been up at Graves Mountain in Syria, Virginia this past weekend and we brought back a bushel of apples.  Needless to say, I will be doing plenty of baking in the next few weeks using apples.  This recipe caught my eye since it uses 8 cups of apple slices. Whew!  That's a lot of apples in a cake.

I hope you give this recipe a try.  It is very moist and extremely delicious!

Recipe from Tate's Bake Shop Cookbook

2 1/4 cups sugar
2 tsp baking soda
1 1/2 tsp cinnamon
1 1/4 tsp salt
3 large eggs
3/4 cup vegetable oil
1 1/2 tsp vanilla
8 cups apples, sliced into 1/4 inch thick slices (Granny Smith are good for this) peeled and cored
1 1/2 cups walnuts (I used pecans)
3 cups all purpose flour

Preheat over to 300 degrees F.
Grease a 13 x 9 x 2 inch baking dish.  Glass is best, but metal will be fine.
In a large bowl, mix the sugar, baking soda, cinnamon and salt.  Mix in the eggs, oil and vanilla until the mixture is smooth.
Add the apples and walnuts, and stir till they are well coated.
Stir the flour in the mixture.  (It will see difficult in the beginning, but it will mix in.)
Bake the cake for 1 hour and 45 minutes.  (Yes, this is the correct time.)  Cool it completely in the baking dish.  This cake keeps very well and is actually better the next day.

Friday, October 2, 2015

Banana Bread (vegan)

You just cannot ever have enough banana bread recipes.  And this is the perfect recipe for me to blog about since I haven't blogged since early summer.  Just haven't felt like it. No other reason but that!  Fall does inspire me to start baking again. I do love to bake. Apple pies and chocolate cakes and cookies.....Here now is a really good banana bread. Blog worthy!
Recipe from

2 cups all purpose flour
3/4 cups white sugar
1/2 cup brown sugar
3/4 t. baking soda
3/4 t. salt
3/4 t. cinnamon
1/2 cup plain soy milk or almond milk
1 t. apple cider vinegar
2 cups mashed banana, from about 4 very ripe large bananas
1/4 cup canola oil
2 T. maple syrup
1 t. vanilla extract
walnuts (optional)

Preheat oven to 350 degrees F.  Lightly oil a 9"x5" loaf pan and set aside.

In a medium sized mixing bowl, sift together the flour, sugars, baking soda, salt and cinnamon

In a large mixing bowl, whisk together the soy milk and cider vinegar and let stand for a few minutes.  Add the mashed banana, canola oil, maple syrup and vanilla extract, whisking until well combined.  Add the dry ingredients to the wet, mixing until just combined (do not overmix).

Fold in the walnuts if using and pour the batter into the prepared loaf pan.  Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.  Allow bread to cool for about 10 minutes and removed from pan. At this point I wrap the bread tightly in plastic wrap and let it cool completely.  I usually wait until the next day to eat and enjoy it.  The plastic wrap really keeps in the moisture and flavor.

Saturday, June 27, 2015

Easy Peasy Blueberry Pie (No Rolling Pin Needed!)

This is also known as "Lazy Days of Summer Pie!"  Really, this is the easiest berry pie you will ever make.  I found this recipe here and have been giving it all kinds of names because it is just so simple to make.  With this pie in particular you need to remember that the pie will only be as good as the berries you put in it.  With other pies you can add lots of sugar but this one relies on the berries themselves.  No thickening agents, nothing.  I did add a sprinkling of brown sugar on the berries but it was no more than maybe a rounded teaspoon.  I wanted to make the recipe as it was written the first time.  The bonus with this pie is that there is no rolling involved.  It doesn't taste exactly like a pie but close enough if not better.  Also, don't think when you slice it that it will be a clean slice. No, some of your berries will have burst and they land where they want.  It's just too good a pie not to make, especially if you don't want your oven on long and want something with little prep time.  I used blueberries but the original recipe calls for any berries.  I encourage you to try this is if you love pie.  It will not disappoint...promise!!!! BTW - your crust will not be as dark as mine....I made one of my very usual mistakes and turned  my oven up too high.  Why do I always seem to make at least one mistake when I try a new recipe?????

1 3/4 cups all purpose flour
3/8  cup white sugar
3 teaspoons baking powder
3/8 cup butter
1 teaspoon vanilla
1 egg
2 1/2 cups fresh blueberries (I used 18 oz carton)
teaspoon brown sugar sprinkled on berries

To Make Crust:  Blend flour and butter and mix well. (I cut up butter in tiny cubes and used food processor.)  Add baking powder, sugar, vanilla and egg.  (I added sugar and baking powder and pulsed until well incorporated.  Then I added vanilla to egg and poured slowly into processor and mixed until well combined.  About 30 seconds, pulsing on and off several times and then letting it run for about 10 seconds).
At this point let the dough rest for 25 minutes.

Using a 9" glass pie pan, put mixture into center.  Break off about 1/3 of mixture and set aside for topping. Press evenly along bottom and up sides. Poke holes with fork along bottom and sides.  Let dough rest again for 25 minutes.   Add blueberries and top with brown sugar.  Break remaining dough into small, flat discs and lay on top of berries.

Bake in 400 degree F oven for 25 minutes and let rest on wire rack to cool. Or add ice cream on top of warm slice of pie!!


Wednesday, May 6, 2015

Country Pound Cake

I think it must have been about a month or so since I last made a pound cake and that is too long without making another one....quickly!  I guess you could call me a pound cake addict!  They are just so good and simple to make and I love trying new recipes for them all the time.  I found this recipe here. I made a few changes.  I did not use wax paper to line the pan.  No problem getting the cake out.  I used a baking spray with flour.  I also set out all  my cold ingredients for about an hour so they were all at room temperature.  You can also remove the cake from pan after 10 minutes which is also different from the original recipe.  I used my wonderful Kitchen Aid stand mixer for this.  Oh that comes in so handy when you have to beat the butter and sugar for 10 minutes!
What I really love about this recipe is that you bake the cake in what's called a cold over.  Don't preheat!  When baking a pound cake this way you don't get a hard crust.  You get a soft moist one. Sooo good!  I think you will love this recipe if you are a pound cake fan like I am!

3 cups all purpose flour
3/4 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, softened
1/2 cup shortening
2 2/3 cups sugar
5 eggs
1 cup milk
1 tsp vanilla extract
1 tsp lemon extract

Do not preheat oven.  Grease a 10 in tube or Bundt pan. (I used baking spray with flour).
Sift together all dry ingredients together in large bowl.  Set aside.
In a large bowl or stand mixer beat together butter, shortening and sugar for 10 minutes.
Add eggs one at a time making sure they are well incorporated after each addition.
Alternately beat in flour mixture and milk, mixing well.
Add vanilla and lemon extract.

Pour batter into prepared pan.  Bake at 350 degrees F for 1 hour and 20 minutes or until toothpick inserted into cake comes out clean.  Let cool on rack for 10 minutes before removing and let cool completely.

Friday, April 24, 2015

Moist Pineapple Banana Bread

I'm back this time around with a great banana bread.  I keep taking mini vacations from blogging but not mini vacations from baking.  I found this on pinterest and the original recipe can be found here.  It's a good one and if you are a banana bread nut like I am you should give it a try.  The pineapple adds a nice flavor.  I left out the coconut since I didn't have any but will definitely use it next time.

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup  mashed banana (I used 2 medium ones)
1/3 cup drained, crushed pineapple
1/2 shredded coconut
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

In a large bowl, cream butter and sugar til light and fluffy.  Add eggs one at a time.  Beat until well combined.  Stir in banana, pineapple and coconut.  Combine dry ingredients in a separate bowl and add to wet ingredients.  Stir until just combined.  Grease an 8 x 4 in pan.  Bake in preheated 350 degree F oven for 65 - 70 minutes.  Placed on wire rack for 10 minutes and remove from pan.