Browsing CategoryFruit and Veggies

Homemade Vegetable Pizza

Now, I am not sure if I ever met, or ever will meet, someone who doesn’t like pizza. I think it must be one of those impossibilites of life. lol But there are pizzas out there that are just way better than others. Homemade for instance. Homemade can never be beat in my opinon. Simple homemade crust with just four ingredients, pizza sauce with just a few spices, and for the topping you don’t even need meat. All-veggie pizzas are amazing and chock-full with flavor, you just don’t miss the meat. Of course you can add meat . . . sausage, pepperoni, bacon bits, whatever you like, but family is always looking for meals for Meatless Fridays and meals that are easy on the budget. This vegetable pizza takes the cake pizza!

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Apple and Raisin Sweet Yeast Bread Stromboli ♥ New Family Favorite!

I spent many hours this fall season out in the apple orchard picking apple after apple after apple after… well you get the picture.:) I’m definitely not complaining–we had a beautiful crop of most of our apple varieties which was awesome awesome (yes you see double) awesome (now triple)! But apple picking is done for the year and time spent working at the farm continues to dwindle down. This is a good thing in a way, means a bit more time spent doing other things… like baking! Woohoo! So happily and eagerly taking advantage of all those apples I picked for all those months, I decided to try a new recipe rather than the usual apple pie. Have you heard of stromboli before? Me neither. Well I learned that it is an Italian bread creation that is normally filled with cheese and some sort of meat. Sounded yummy to me… cheese, meat and… cheese? But this time I ditched the savory and went with a sweet version. How about apples, raisins and brown sugar? All rolled up in a delicious, sweet yeast bread? Oh yea. mmmhmm. Found a new family favorite is what I did!

Mixed Apple and Raisin Stromboli

3 hours, 30 minutes

30 minutes

4 hours

Yield: 1 9-inch loaf

Mixed Apple and Raisin Stromboli

Ingredients

    Dough:
  • 1 1/4 teaspoons instant yeast
  • 1 teaspoon sugar or 1/2 teaspoon honey
  • 1/2 cup warm water (100F on an instant-read or candy thermometer)
  • 1/2 cup warm milk (100F on an instant-read or candy thermometer)
  • 1/4 cup butter
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 to 5 cups AP flour
  • Filling:
  • 4 graham crackers, crushed
  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/3 cup raisins
  • A little apple juice or cider
  • 2 tablespoon melted butter
  • 5 medium to large apples (a mix of apples would be best. Idared, Jonagold, and Northern Spy are good choices)
  • 2 teaspoons lemon juice

Instructions

    Make the dough:
  1. Proof the yeast by dissolving it in a small bowl with the water and a little sugar or honey. Let it sit for 10 minutes or until it bubbles. I just left it until I had the rest of the ingredients combined.
  2. After warming the milk, cut up the butter and let it melt in the milk.
  3. In a large bowl add 1/4 cup sugar, eggs, salt, and vanilla. Combine and then add milk/butter mixture. Stir in 2 cups of flour and stir vigorously until well combined or use a stand mixer and beat for 1 minute. Add more flour, a cup at a time, until the dough is kneadable. Knead for about 8 minutes (I did this right in the large bowl) and then form into a ball. Spray bowl with non-stick butter spray, cover bowl tightly with plastic wrap, and let dough rise in a warm spot until it has doubled in size (about 2 hours).
  4. Make the filling:
  5. Soak the raisins in the apple juice/cider. Mix the crushed crackers, brown sugar, and cinnamon in a bowl. Toss the apples and lemon juice in the crumb mixture and gently distribute with wooden spoon or hands. Drain raisins then add them with the apples.
  6. Putting it Together:
  7. On a well-floured surface flatten and shape dough into a rectangle with your hands and then use a rolling pin to roll it out to about a 16x12 rectangle. Brush the melted butter over the dough and then evenly spread the filling over the whole dough. Take all the edges of the dough and fold it over the apples about an inch or two. Roll the dough into a log and pinch the seam with your fingers. Place on cookie sheet lined with parchment, seam side down. Cover with plastic wrap and let rise again until it has increased by about 50%, about 1 hour.
  8. Preheat the oven to 375F. Place rack in middle of oven. Brush the top of the bread with butter or an egg wash and bake for about 30 minutes. You may need to reduce the temperature to 350F if it starts to brown too quickly. Keep an eye on it, especially at the 20 minute mark. It is done when it is a dark golden brown (on top and bottom).

Notes

Right out of the oven is when it's at its best! But room temperature is also lip-smacking good too! My dad loves it smothered with butter in the morning at breakfast.

http://tasteofsunsugar.com/?p=704

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Blue fingers and cheese? Yep, Blueberry Swirl Cheesecake!

Blue fingers are a sign of blueberry picking season! And yea, you’re right, this isn’t blueberry picking season. So why in the world am I talking about picking blueberries?! Well, my family loves blueberries so, so, so much that we have to make sure we pick enough during the summer to have throughout the winter and spring; and that is usually at least 30 quarts. We have a little over a dozen high-bush blueberry bushes my dad planted when I was just a little girl. And every year, from July through August, they produce some of the best tasting blueberries! In order to enjoy them during the winter we simply freeze them. The same day we pick them we give them a good rinse, take off any stems and pour them into quart freezer containers or bags. We will just pull them out of the freezer whenever we fancy and today I fancied cheesecake. Oh yea, you read that right… cheesecake… with blueberries!!

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Brunch with Pumpkin Pancakes and Custard!

You have some leftover custard from earlier maybe? Yea… I didn’t think so… but maybe next time you might want to plan in advance to set aside some of that custard for a sunday brunch. Think pancakes… hot-off-the-griddle pancakes… fluffy, light-as-air pancakes… think pumpkin pancakes! Yep, you read right… pumpkin! I was flabbergasted by how fluffy these babies are and the pumpkin flavor is perfectly subtle. A few scoops of pumpkin custard over your stack of pancakes and you have a brunch to die for!

Fluffy Pumpkin Pancakes

Yield: 6 pancakes (depending on size)

Fluffy Pumpkin Pancakes

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 heaping teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup pumpkin puree
  • 3/4 cup milk
  • 4 eggs, separated

Instructions

  1. Combine flour, sugar, baking powder and salt in large mixing bowl.
  2. Combine the pumpkin, milk, and egg yolks in another bowl until homogenous (i.e. very well combined).
  3. Make a well in the dry ingredients and pour pumpkin mixture in the well and mix until combined.
  4. Beat the egg whites with a pinch of salt in a separate bowl until the whites form soft to stiff peaks.
  5. Fold the egg whites quickly and gently into the batter.
  6. Coat your preheated griddle with butter (I just partially unwrap a stick of butter and spread the butter on that way.) and then ladel the batter onto the griddle to the desired size of pancake.
  7. When the tops of the pancakes have bubbled up and resemble a holey swiss cheese, flip them over. The bottoms take less time so be careful not to burn them. You want a beautiful golden brown color on both sides. Serve with the usual maple syrup or put a couple scoops of warmed pumpkin custard over top! Soooo good!
  8. Tips: If you are making a larger batch, transfer the pancakes to a large baking dish and keep them warm in the oven at 200° until ready to eat. Also, leftovers can be easily put into plastic bags and frozen and then later reheated for another meal.

Notes

I multiplied this recipe by 5 for my family and had plenty of leftovers to carry through the week.

http://tasteofsunsugar.com/?p=192

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Warming the Home with Pumpkin Custard

Freezing your pumpkin in the fall means pumpkin goodness in the winter! My family tries to freeze as many quarts of cooked pumpkin puree as we can fit in the freezer. And today I am grabbing two of those quarts (roughly 5 cups) and whipping up some pumpkin custard! “What? Custard?” Yep, same stuff that goes in a pumpkin pie, but I’m not going to bother with a crust. Just scoop some of the custard in a bowl and load up on the whipped cream or even a scoop of ice cream and dig in! Sounds grand? I thought so!

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