Tag: all-purpose flour

Pecan Pie Muffins

 

 

Does anyone use Fine China and Crystal anymore? When I got married, registering for all that was the thing to do. In our family, it was mainly in the China cabinet, only used on holidays and special occasions.

My kids, and many from that generation, have the attitude that less is best. My daughter does not have a lot of things sitting around, making her house orderly and giving a sense of calmness.

I think I have mentioned it before, but my goal is to become more like that. It’s harder than it sounds! I don’t think I will ever be a minimalist, but I can eliminate some clutter if I try. I have already started using organizers for the refrigerator and pantry items, and now on to bigger projects like my closet and possibly getting rid of a dozen or so of my cookbooks.
 

I love a cookbook! I have a vast collection, and I still love looking through them before I plan a big meal. Church, community, and family cookbooks are my favorite. Generally, the contributors only put their favorite recipes in those books, so it’s easy to find good recipes.

I recently made these fantastic pecan pie muffins that a friend put in an old church cookbook. These muffins are a bit sticky, so spray the pan well with nonstick cooking spray. Paper liners or silicone cupcake liners are also a good choice.

With school starting back, these are great grab-and-go breakfasts. They will not last long, so a double batch may be in order!

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Pecan Pie Muffins

Course Breads, Breakfast
Servings 9 muffins
Author Amye Melton

Ingredients

  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup light brown sugar
  • 2 large eggs
  • 1/2 cup melted butter

Instructions

  • Spray a muffin tin with nonstick cooking spray or line with paper or silicone liners, set aside. Preheat oven to 350 °F.
  • In a bowl, combine the chopped pecans, flour, baking powder, salt, vanilla extract and brown sugar. Add the eggs and butter. Stir until mixed well.
  • Spoon into muffin tin to fill each cup.
  • Bake 20 to 25 minutes, or until a toothpick inserted in the middle of the muffins comes out clean. Remove from oven. Cool in pan a few minutes, then remove to cooling rack to cool completely.

Fish with Soy Glaze and Cucumber Salsa

 

Greg and I just returned from a short trip to the beach. It was relaxing and fun but oh so hot! We have always been beach people, spending most of our time in the sand rather than the pool. However, with no air stirring this time, we stayed in the pool most of the time.

We usually travel to the Gulf of Mexico. We even lived down there for a few years. We know the restaurants we like and dislike. However, we stayed closer to home on this trip, so every restaurant was new to us.

Other than a few recommendations, we were on our own with some help from the internet. However, help really isn’t the word I should use there. Have you tried to read online reviews lately? How frustrating is that now? Online restaurant reviews are such a mixed bag of opinions nowadays. Nobody shares the same thoughts, which can be far more confusing than helpful.

Now, back home, we are moving back into the house from the camper! So it’s busy and exciting here, and cooking is much easier. With my beach vibes still in gear, I prepared this delicious Fish with Soy Glaze and Cucumber Salsa when we returned home. I discovered the recipe several years ago, which is still one of our favorites.

The fried fish with the soy glaze is fantastic! Paired with the cucumber salsa, it is always a hit at our house! I used the last of my homegrown cucumbers for the salsa. Any flaky white fish will work in this recipe. Our favorite side for this dish is garlic mashed potatoes.

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Fish with Soy Glaze and Cucumber Salsa

Course Main Course
Author Amye Melton

Ingredients

  • Cucumber Salsa:
  • 1 cucumber peeled, seeded & chopped
  • 1 1/2 teaspoon low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 scallions chopped
  • 1 tablespoon chopped cilantro
  • Sauce:
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup sugar
  • 2 tablespoons dry white wine
  • Fish:
  • 6 (3-ounce) pieces flaky white fillets
  • 1/2 cup all-purpose flour
  • 4 tablespoons olive oil
  • 1 tablespoon toasted sesame seeds

Instructions

  • Make the cucumber salsa first. In a bowl, combine cucumber, soy sauce, vinegar, scallions, and cilantro, and mix well. Cover and set aside.
  • To make the sauce, in a medium saucepan over low heat, stir together the soy sauce, vinegar, sugar, and wine. Stir frequently until the sugar is completely dissolved, about 3 minutes. Pour the sauce into a small bowl and set aside.
  • Dredge the fish in the flour. Heat a skillet on medium-high until hot. Add the olive oil and heat until hot but not smoking. Saute the fish for 2½ minutes on each side, until browned. Reduce the heat to medium, then pour in the sauce mixture and cover with a lid. Cook until the fish is cooked through, about 5 to 6 minutes.
  • Place the fillets on a platter, and pour the pan juices over the top. Serve immediately with a sprinkling of sesame seeds and the salsa on the side.

Notes

You can make the salsa the day before and store in the refrigerator.

Red Velvet Br❤️wnies with Cream Cheese Frosting

Red Velvet Brownies with Cream Cheese Frosting

Our celebrations have changed a lot since our first days of celebrating Valentine’s Day. I remember when a stuffed animal and a box of candy made me happy. Okay, that made me laugh a little; those days are long gone. Since then, we have spent many Valentine’s dinners with our kids when they were small, and we have celebrated a few at fancy restaurants.

It seems that we enjoy our time at home, now more than ever. I know what you’re thinking. That is a sure sign of getting old, and you would be right. We have been blessed to enjoy many seasons of life together, and they have all been my favorite. This season is my new favorite, though.

If you are looking forward to a special Valentine’s Day at home this year, here is a delicious treat to make for your loved one! And, if staying home means we get red velvet desserts, I’m all for it! These red velvet brownies topped with cream cheese frosting are terrific! Check your brownies early. You do not want to overbake them, when you insert a toothpick into the center, you want to see a few moist crumbs.

Red Velvet Brownies with Cream Cheese Frosting
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Red Velvet Brownies with Cream Cheese Frosting

Course Dessert
Author Amye Melton

Ingredients

  • 1 (4-ounce) bittersweet chocolate bar chopped
  • 3/4 cup salted butter
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 (1-ounce) bottle red liquid food coloring
  • 2 teaspoons vanilla extract
  • Cream Cheese Frosting
  • 1 (8-ounce) package cream cheese softened
  • 1/2 cup salted butter softened
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  • Preheat oven to 350℉. Line bottom and sides of a 9-inch square baking pan with foil, allowing 2 - 3 inches to extend over sides; lightly spray with nonstick cooking spray.
  • Microwave chocolate and butter in a large microwavable bowl on HIGH until melted (1 1/2 - 2 minutes). Whisk until smooth.
  • Whisk in sugar.
  • Add eggs, one at a time, whisking just until blended.
  • Whisk together flour, baking powder, and salt. Gently stir flour mixture, food coloring, and vanilla into chocolate mixture, stirring just until well incorporated.
  • Pour batter into prepared pan. Bake in preheated oven until a wooden toothpick inserted in center comes out with a few moist crumbs, about 25 minutes.
  • Cool completely on a wire rack.
  • While brownies are cooling, prepare frosting. Beat cream cheese and butter until creamy, but do not overbeat. With mixer on low, add powdered sugar and mix until smooth. Beat in vanilla. Increase speed to high and beat until light and fluffy, just about 1 - 2 minutes.
  • Cut into squares and serve.

Homemade Pizza

homemade-pizza

 

How has life changed for you over the past couple of weeks? I know for the medical workers it has become busy, hectic, and a little scary, and for that, you are in my prayers.  For me, I’ve had my mother living with me since mid-March. Greg has worked from home more than ever, I did Walmart pickup for the first time ever this week, we watch church on Facebook, I meet with my youth group via Zoom, and I have been fishing twice in the past week for the first time in years! Life has slowed down, and I do not consider that all bad. I am finding joy in the TIME I have now, and it’s pretty sweet!
Before moving to the farm, pizza delivery was a weekly affair. However, it just doesn’t happen in the middle of the country! I’ve  tried many recipes, but when I found this fabulous recipe several years ago, I knew my search was over.  This is a perfect time to get the family involved and make homemade pizzas!
This recipe is almost as simple and picking up the phone to order a pizza, but the flavor is much better!  No kidding, it takes just a matter of minutes to mix up this dough using my heavy-duty Kitchen Aid mixer with a dough hook. Allow the mixture to rise for two hours. Then you are ready to prepare your homemade pizza or refrigerate the dough to use over the next 12 days. You will get about three 10-inch pizzas from this dough.
I have used stones and pans for baking, and I prefer a large, heavy-gauge baking sheet with sides. The sides will keep the oil from dripping in the oven, and a heavy-gauge pan holds enough heat to brown and crisp the crust nicely. This crust also doubles as a nice focaccia bread! (Recipe included.)
Thirty minutes before baking time, preheat the oven to 425 °F. Prepare this simple, no-cook sauce and measure and prepare all of your toppings in advance. Remove from the pan immediately and serve.

5.0 from 2 reviews
Olive Oil Dough for Homemade Pizza
 
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Ingredients
  • 2¾ c. lukewarm water
  • 1½ tbsp. granulated yeast (2 packets)
  • 1½ tbsp. kosher salt
  • 1 tbsp. sugar
  • ¼ c. extra virgin olive oil
  • 6½ c. unbleached all-purpose flour
Instructions
  1. Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl, or a lidded (not airtight) food container.
  2. Mix in the flour without kneading, using a spoon, a 12-cup capacity food processor (with dough attachment), or heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
  3. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
  4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.
  5. To prepare the pizza: Thirty minutes before baking time, preheat the oven to 425°F (or you could go up to 550°F).
  6. Prepare and measure all of the toppings, set aside.
  7. Dust the surface of the refrigerated dough with flour and cut off a grapefruit-size piece. Dust the piece with flour and quickly shape it not a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
  8. Flatten the dough with your hands and a rolling pin on a flour dusted wooden board to begin flattening. Once you gave flattened it to about 1-inch thick move to your pan and continue to flatter and shape with your fingertips. You may need to allow the rolled dough to relax for a few minutes to allow further shaping.
  9. Top with a small amount of sauce and spread, leaving ½-inch to 1-inch pizza sauce. Top with mozzarella and toppings of your choice.
  10. Bake for 8 to 12 minutes, depending on the temperature used. Remove from oven when the pizza is evenly browned and cheese has melted.
  11. NOTES: You c
Notes
You can mix and store the dough in the same container if you prefer. You need a large food-grade container that holds about five quarts. If you double the recipe you will need a container that holds at least ten quarts. Sam's Club has a few good options. I have punched a hole in the lid of mine and use it specifically for my dough.

 
5.0 from 2 reviews
Pizza Sauce for Homemade Pizza
 
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Ingredients
  • 1 (28-oz.) can crushed tomatoes
  • 2 (6-oz.) cans tomato paste
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. Italian seasoning
  • 1 tbsp. dried oregano
  • 1 tsp. onion powder
  • 2 cloves garlic, minced
  • ¼ tsp. red pepper flakes
  • 1 tsp. kosher salt
  • 1 tsp. sugar
Instructions
  1. Place all ingredients in a large bowl and stir to combine. Store in refrigerator.
Notes
If you prefer a completely smooth consistency you pour the mixture into a blender and pulse several times.

Can be frozen.

 
5.0 from 2 reviews
Focaccia
 
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Ingredients
  • Suggested toppings:
  • Onions and fresh rosemary
  • Cherry tomatoes, halved with chopped fresh basil.
  • Black olives and goat cheese.
Instructions
  1. Grease a baking sheet with a rim with olive oil, set aside. Preheat oven to 425°F, with an empty broiler pan on any shelf that won't interfere with the focaccia.
  2. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
  3. Flatter it to a ½-inch to ¾-inch thick using your fingertips with a minimal amount of additional flour. Please the dough on the greased baking sheet.
  4. Top dough with your desired toppings. Drizzle lightly with olive oil. You do not want to cover the whole surface with toppings or oil. Sprinkle with salt and freshly ground black pepper.
  5. Allow the focaccia to rest and rise for 20 minutes.
  6. After the focaccia has rested, place the cookie sheet on a rack near the center of the oven. Pour 1 cup of hot tap water into a broiler tray and quickly close the oven door. Bake for about 25 minutes, or until the crust is medium brown. Be careful not to burn the toppings. The baking time will vary according to the focaccia's thickness.
  7. Cut into wedges and serve warm.

Cowboy Cookies

I recently went to the beach with some friends. Forgetting to take a book for the beach, I decided to try a podcast. Savannah and Ashley listen to them all the time. Who knew there were thousands of podcast and about that many subjects too?

Choosing a murder mystery, really unlike me, I settled back in my chair for the experience. It was not long before I was drawn into the case and was trying to figure out the crime on my own. If there is anything I probably should never be, it is a detective. I had everyone on that podcast convicted and sentenced, and I was completely wrong!

During this podcast the continued to talk about Cowboy Cookies. Although I had no idea what was in a Cowboy Cookie, this podcast persuaded me that I needed one.

Greg and I both eat low-carb 98 percent of the time. Occasionally, we both get a sweet tooth though, and this happened over the weekend. I pulled out our latest church cookbook. There, on page 131, was a recipe for Cowboy Cookies!

I scooped the cookie dough using a large scoop to make huge cookies that averaged 3 1/2 inches in diameter. They were chewy, delicious cookies studded with chocolate chips and pecans. You can use a smaller scoop, but you may need to cut the baking time, watching the cookies and baking just until they start to brown.

 

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Cowboy Cookies

Course Cookies
Author Amye Melton

Ingredients

  • 2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. shortening
  • 1 c. granulated sugar
  • 1 c. brown sugar packed
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 2 c. rolled oats
  • 1-2 c. chocolate chips
  • 1 c chopped pecans

Instructions

  • Sift together the flour, baking soda, baking powder and salt, set aside.
  • Using an electric mixer, cream together the shortening and sugars until light and fluffy.
  • Add eggs, one at a time. Stir in vanilla extract.
  • Spoon in the flour mixture and gently combine.
  • Stir in the chips and pecans.
  • Scoop using 1/4 cup scoop and drop onto greased cookie sheet and bake at 350℉ for 15 minutes or until the cookies start to brown.
  • Cool on pan for 5 minutes. Remove to a baking rack and cool completely.