Monday, August 31, 2009

Sour Cream Peach Pecan Pie


I'm back and feel like I have been gone forever from my blog. Our vacation on Chincoteague Island was wonderful. Really nice, hot beach weather! Unfortunately my son was stung by a jellyfish on day 2 but he is fine. The lifeguard sprayed some vinegar on it and that takes out the sting and bacteria. He was the 23rd person that day to be stung. Evidently the hurricane that was out in the Atlantic at the time pushed all the jellyfish out of the bay and into the ocean. Ugh...they are ugly! But they were gone again within the next day or so. We also had some great meals and of course put on a few pounds. But who can resist delicious seafood...not me! They also have a great bakery on the island that none of us could resist....coconut donuts, eclairs, napoleans....need I go on?

This is a peach pie that I made right before we went away. I remember reading about this pie from the Great American Pie Show. It was the $2500.00 winner. It is very good. I think I added too many peaches and not enough filling so I will have to be more careful with my measuring next time. I also cooked it a bit too long but you could still taste how good this pie is. I will make it again!

Pastry for a single pie crust (9 inches) (I used a premade crust...just too lazy in the summer to start making my own crust)
4 cups sliced peeled peaches
2 tablespoons peach preserves
1 cup sugar
1 cup (8 ounces) sour cream
3 egg yolks
1/4 cup all purpose flour
1 teaspoon vanilla extract

TOPPING:
1/2 cup all purpose flour
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
1/4 cup cold butter

Line a 9 inch pie plate with pastry; trim and flute edges.
In a large bowl, combine peaches and preserves. Transfer to pastry.
In a small bowl, whisk sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.
Bake at 425F for 30 minutes. Meanwhile, in a small bowl, combine flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. Cover edges of crust to prevent overbrowning.
Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cool on a wire rack for 1 hour. Store in refrigerator.

Tuesday, August 18, 2009

Chocolate Bottom Banana Bars


As most of you know by now, if you've been following my blog, if a recipe has the word banana in it, then I'm game....Love bananas and especially can't resist a recipe if it contains chocolate, too! Come to think of it there really are not too many cake or cookie recipes I can resist! I found this recipe over at Bunny's Warm Oven. What's really wild is that she is posting a recipe of mine while I am posting about a recipe of hers! Isn't food blogging fun? Knowing someone else has tried something I've baked and enjoyed it just makes my day. It is especially flattering when you see this in print. I still get all excited when someone posts something I've made and I hope this feeling continues....

This recipe is sooo good. I could not stop "picking" at these all day. I kept thinking "well just a little more" and before I knew it most of the pan was gone. My husband helped with this "picking" also. My son isn't crazy like we are about banana cakes. That just leaves more for us!

This will probably be my last post for about a week or so. We are heading to the beach on Thursday and will be back the middle of next week. I just hope it stays as hot at the beach as it is here right now. Very hot and humid here....whew!

Have a great week and here's Bunny's recipe:

1/2 cup butter
1 cup sugar
1 egg
1 tsp vanilla
1 1/2 cups mashed bananas
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup baking cocoa
1 cup chocolate chips

In a mixing bowl, cream butter and sugar. Add egg, vanilla and bananas, beating thoroughly.
In a separate bowl, combine flour, baking soda, baking powder and salt. Add to creamed mixture and mix well.
Divide batter in half. Add cocoa to one portion of batter. Spread that in the bottom of a greased 9 x 13 in baking pan. Spoon remaining batter on top, swirling gently with a butter knife if desired and sprinkle with chocolate chips.
Bake at 350 degrees for 30 minutes or until batter tests done with toothpick. Cool and cut into 24 squares.

The Winner Is................


Reeni of Cinnamon Spice and Everything Nice...HOWEVER Reeni would like to pass this gift bag on to Nutmeg Nanny. Reeni states that this is her second Old Bay win and would like someone else to have this. That is so sweet Reeni! So Nutmeg Nanny please email me with your shipping address so we can have this great gift sent off to you! I'll be back later today or tomorrow to post a recipe.

Thanks to everyone who participated!

Thursday, August 13, 2009

My First Give Away - Old Bay!!!! and a Spicy Shrimp Linguini Old Bay Recipe



I'm so excited!!! Can you tell!!! This is my first give away!!! I was contacted by a representative from Old Bay Seasoning that asked if I would like to host a give away to win a wonderful gift bag from Old Bay. I am thrilled to be doing this! Not only having the give away but having it for a product that I really love. Above is a picture of all the great things in the gift bag - Towel, bag, recipes, key chain, Old Bay seasonings, etc. If you would like a chance to win this great prize, just leave me a comment by Monday, August 17, 5pm EST. I will announce the winner later that evening. This is going to be super simple too. I am letting my 10 year old pick out the name from a hat and the person he picks from the comments posted will win. We are simple folk around here!!! Plus my son will be excited to do this. Good luck to everyone and please, please leave me comments......I want to see lots of names! Just make sure I have a way to contact you to let you know that you won!

Now for a great Old Bay recipe. This comes from a little cookbook that we put together at my youngest son's preschool several years ago. You can really vary this recipe and add veggies to it. It calls for green onions and mushrooms and I didn't have any on hand so they were omitted but that didn't really matter. I also used 3 well rounded teaspoons of Old Bay instead of 3 tablespoons the recipe called for. I think it would also be great with parmesean cheese. I will try adding that next time. This is one of those recipes you can just "play around" with.

Enjoy!

1 stick of butter
1 bunch green onions (chopped)
8 oz mushrooms, sliced
3 cloves garlic, pressed
1 lb shrimp (peeled and deveined)
8 oz whipping cream
3 tbsp Old Bay Seasoning
1 box linguini (cooked and drained- do not rinse)

Melt butter in a skillet; saute onion, mushrooms and garlic; add shrimp to stir fry; add whipping cream and Old Bay; simmer until heated; serve over cooked linguini.

Tuesday, August 11, 2009

Individual Raspberry Cobblers


Is it hot enough yet for anyone who lives in the state of Virgina? We have had several days in the upper 90's with the humidity to match. Whew....is it ever warm here! My youngest son who has asthma always seems to get sick when the weather suddenly warms up or cools down and right now is no different. His allergies are acting up and I just hope I don't hear coughing tonight because then I know his asthma is acting up too. I'm just glad that it seems the older he is getting the less these symptoms occur. He only gets flare ups maybe 2 times a year where he has to take steroids. This is one childhood illness that does get better as they get older.

I was not going to post this recipe since I don't have a picture of the finished product!!! But then I remembered why I didn't.....they were sooo good and were eaten before I could even get a picture!!! I found the recipe at The Pioneer Woman Cooks ! I've found so many good recipes at her site and I'm sure most of your are familiar with her. These were fantastic. For a photo of the finished cobbler just click on the link and you can see it. Mine didn't look quite like hers. Mine looked more like a small muffin. But much tastier than any muffin I ever made. Ree says to serve these warm with ice cream or whipped cream and I'm sure that would be really good, but they are just plain terrific on their own too. I highly recommend trying these. You can also try different berries for variety. I like how they looked and tasted with raspberries....really good!

2 cups self rising flour - MUST use self rising flour
2 cups sugar
2 cups milk
2 sticks butter (there go my bathing suit thighs)
1 tsp vanilla extract
Extra sugar for sprinkling

Preheat oven to 350F. Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla. Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top. Bake at 350F for 45 minutes or until golden brown and crisp around edges. Invert onto cooling rack and serve warm with ice cream or whipped cream.

Friday, August 7, 2009

Lemon Blueberry Diamonds (Squares)


I had just gotten my new issue of Family Circle magazine in the mail yesterday and when I came across these I knew I had to make them NOW! I had everything I needed in the fridge so it worked out well. There is something about having a lemon bar with a cup of coffee that I just love. And they are so refreshing this time of year. I did have two problems making these though. The recipe called for using nonstick foil. Nonstick foil? I had never heard of that so I just lined my plan with regular foil and used a nonstick spray. It worked so so. I had a really hard time getting these off the foil. Have any of you ever heard of nonstick foil? I think next time I make these I will just use parchment paper. That may work better. The other strange thing that happened was that I let the filling sit for a few minutes since my crust was not quite browned enough when I finished making the filling. Well after a few minutes I poured it over the crust and it looked a bit curdled and baked that way. I can only assume it was from letting the eggs and lemon sit together and it probably should have been poured onto the crust immediately. Has this ever happened to you? Nevertheless, these were great. Love the pairing of the lemon and blueberry together. I do get several cooking magazines monthly (big surprise!) and this month's Family Circle does have quite a few really good recipes I want to try.

Have a great weekend everyone. I'm going down to Richmond again this weekend to see my new granddaughter!!!! Can't stay away from that cutie! (Please excuse the blurriness of this pic...don't know what happenend).

Crust
1 1/2 sticks unsalted butter, melted
1/2 cup confectioners' sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
2 1/4 cups flour

Lemon Filling
2 cups granulated sugar
1/3 cup flour
6 large eggs
2 teaspoons grated lemon rind
1/2 cup lemon juice
1 cup blueberries, rinsed
1/4 cup confectioners' sugar

Heat oven to 350F. Line a 9x13x2 inch pan with nonstick foil.

Crust
In a medium size bowl, stir together butter, confectioners' sugar, vanilla and salt. Gradually stir in flour until smooth. Press dough evenly over bottom of prepared pan.
Bake crust at 350F for 20 minutes or until edges are lightly browned.

Filling
In a large bowl, mix granulated sugar and flour. Whisk in eggs until smooth. Stir in lemon rind and juice. Fold in berries. Pour filling over crust.

Bake at 350F for 30 minutes or until set. Let cool in pan on wire rack. Dust with the confectioners' sugar. Cut into diamonds. (I did squares.)

Tuesday, August 4, 2009

Salmon Cakes


I made these salmon cakes the other night and all I can say is "Finally!" I had two cans of salmon in my pantry forever and every time I decided to make salmon cakes I would decide on something else. Well the other night there was not much else to cook here so these cakes were finally made. Now I wish I hadn't waited so long. They were very, very good and simple. So simple. This should be posted under "beginner dishes." It's also pretty economical and that is always a plus. Here's the recipe and if you make them I hope you enjoy them as much as I did! This will end up making 4 large patties.

2 cans salmon (skinned and boned)
1 egg
1/2 sleeve of Ritz crackers or any other butter cracker, crushed fine
1 green pepper, chopped
1 small onion, chopped
1 tbs dried parsely (crushed)
salt and pepper to taste

In large bowl mix together all the above ingredients and form into pattie.
In large skillet add approximately 2 or 3 tablespoons vegetable oil.
Turn heat up to medium high and when oil is hot add salmon patties and cook for several minutes on each side till somewhat brown and slightly crisp.
Drain on paper towels.

These taste great on either a bun with lettuce and tomato or even by themselves with some potato salad on the side.

Sunday, August 2, 2009

Dark Chocolate Orange Shortbread


It feels very strange posting a recipe again since I feel like it's been ages since I have even cooked! I barely cooked, let alone baked while I was away. I baked these shortbread cookies a while back and they were delicious. I found them over at Two Peas and their Pod. These have a distinct orange flavor to them which just pairs wonderfully with the dark chocolate. Irresitable to me! Very simple too! One of these days I am going to start cooking from my cookbooks again! I always plan to try something new from them but along comes something that I've seen on someone else's food blog that I have to make......It almost makes me think I have Attention Deficit Disorder to food!!! Can't stay on track...always changing my mind when I see something new! Can anyone out there relate?!

2 sticks unsalted butter
1 tsp salt
Zest of 2 oranges
1 tsp vanilla
2 1/3 cups flour
1 cup dark chocolate, chopped into tiny pieces

Preheat over to 300F. Grease 2 9" cake pans.
Place sugar and orange zest in a bowl and rub the zest in using your fingers.
In a large mixing bowl cream together butter, sugar/orange mix, salt and vanilla.
Chop chocolate. You want the pieces a little smaller than chocolate chips.
Beat flour and chocolate with the butter mixture until well combined.
Divide the dough in half and press into prepared cake pans. Make sure each pan is even.
Smooth the surface and prick the dough with a fork.
Bake for 40 minutes until golden brown.
Remove and loosen edges with a knife. Wait 5 minutes, then carefully place the shortbread out onto a clean work surface. Using a pizza wheel or knife, cut into wedges while still warm.

Saturday, August 1, 2009

I'm Back!!!!


Here's a picture of my new granddaughter Farah!!! She was born on July 22nd and weighed 6lbs, 9 oz. She is precious. She is with my youngest son in the above picture who is now an uncle and very excited about that. Didn't think I could get so attached to a grandchild as quick as I have. One day she looks just like my son when he was a baby and the next day she looks like her mom. I can't wait to see her again! I'll be back in the coming week with some recipes...I do miss cooking and I've missed all of you. I will be checking all your blogs and see what all I've missed!!!