Beer Bread

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Since it’s been recommended that everyone stay at home, that is exactly what I’m doing. Some days, I reorganize closets and drawers that I had been meaning to get to for a while,  other days I go for a long run to enjoy the spring weather (away from people, of course!).

As you might expect, I mostly cook and bake…..a lot.  It’s my thing, and I’m proud of it.  Like many folks these days, I recently tried my hand at making bread. I have made pretzel bread before but never white bread. White bread can take a couple of days to make, because you have to let it rise a few times, and each rise takes a few hours. On the other hand, what else are we going to do with all this time? 

As with the previous recipe, I am sure you have all the ingredients in your pantry. This is going to make your house smell so wonderful, and your family will love you for making it. It is easy to make, and such a crowd pleaser. Once you finish it, you feel like you have accomplished something. Go on and try it!

 The author of this recipe offers some suggestions: “Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a “hard biscuit” as some have described. That’s because they aren’t sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the “correct” way and you will see an amazing difference in the end product.”

He also notes that “this makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.”

This delightful bread recipe was given to me by friend Julia. She was spot on! This bread  was so easy to make, yet people will think you have been slaving away all day. The best part is that it is a “no knead” and no need to wait for it to rise bread. The crust is buttery goodness in every bite. The inside is so soft and pillowy–it is like eating a piece of cloud. It tastes incredible, and goes great with jam or other preserves, or even clotted cream. Make this for your friends and family. I am definitely going to make an extra to bring to mine!

This recipe is courtesy of Food.com and will serve 6 to 8 people who will  absolutely “knead” it in their lives!

Ingredients for Beer Bread:

3 cups flour (sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1⁄4 cup sugar
1 (12 ounce) can beer
1/2 cup melted butter (1/4 cup will do just fine)

Preheat oven to 375 degrees.

Line a loaf pan with parchment paper with overhangs on each side.

Mix dry ingredients and beer. (Batter will be very sticky.)

Pour into loaf pan.

Pour melted butter over mixture.

Bake 1 hour, remove from pan and cool for at least 15 minutes.

It’s that simple!

 

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Butter Pecan Pretzel Bars

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It’s been difficult to figure out how to use my newfound free time. Usually, my days are busy from dawn til dusk, and I look forward to finally getting to sleep. I have been trying to stick with my usual diet, but with my two grown sons bringing their favorite snack foods into the house, that has proven to be a challenge as well.

I still get in my runs, and sometimes I go on walks with my husband.  It is nice to see people outside, even from afar. We have run into friends I haven’t seen in quite a while and have chatted with them at a safe distance. It is wonderful to see children on their bikes and hear their laughter as they play outside.

I have also been cooking (a lot) and keeping up with my blog. I have had several requests for recipes that are “simple,” and don’t require a lot of ingredients or a trip to the grocery store. When I do go to the grocery store, I have been surprised by how many people are not socially distancing or wearing masks. It is astonishing. How do these people not heed the warnings and take the precautions seriously? 

I have a heavy heart knowing that so many are suffering, whether with their physical or mental health, or with their finances. These are very difficult times and I sincerely hope that all of you are staying safe and in good health. Please be careful. In all the fear and sadness, we might do well to take a few moments to reflect on the things that bring us happiness and peace, and remember all the things we have to be thankful for.

One of the bright spots of my day was making this delicious dessert. What a treat. It is filled with creamy chocolate and caramel goodness. The pecans and the pretzels add delightful crunch to every bite. The salt adds the savory touch, making this the perfect blend of sweet and salty.  You will not be able to eat just one– these bars are irresistible.  Make it now, and brighten your day!

This recipe is courtesy of Pillsbury and will serve 16 people who will welcome this delicious treat for an afternoon snack.

Ingredients for Butter Pecan Pretzel Bars:

1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
3/4 cup chopped toasted pecans
1 bag (11 oz) caramels, unwrapped
2 tablespoons milk
1 cup broken tiny pretzel twists
1/4 teaspoon kosher (coarse) salt

 Heat oven to 350°F.

 In medium bowl, crumble cookie dough; stir or knead in 1/2 cup of the pecans until well mixed.

 Press evenly in ungreased 9-inch square pan.

 Bake 18 to 22 minutes or until deep golden brown.

 Cool 30 minutes.

 In medium microwavable bowl, microwave caramels and milk uncovered on high 2 to 3 minutes, stirring every 60 seconds, until melted and smooth.

 Pour evenly over bar.

 Sprinkle with pretzels and remaining 1/4 cup pecans, pressing slightly into caramel.

 Sprinkle with salt.

 Cool about 1 hour 30 minutes or until caramel is set.

 For bars, cut into 4 rows by 4 rows.

 Store covered in refrigerator.

It’s that simple (and delicious)!

 

 

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Pasta Frittata

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Simple foods cooked with simple ingredients are the best. Now that it is becoming difficult to get some of the ingredients I need to make the recipes I would like, I am trying to make recipes that have a few ingredients that you might already have in your pantry. Most people have a basic idea of what they are going to need when they cook at home, and I’m sure plenty of you have stocked up accordingly. Life can be busy (not now of course), but dinner doesn’t have to be. 

Now that we don’t go to the grocery store every day, you should keep a running list of the basics you have, and which ones you will need to pick up. For example, oils, vinegar, and condiments are the bare necessity to any pantry, big or small. What herbs do you use most? Parsley, basil, rosemary and oregano come to mind for me. Canned and bottled goods such as canned tomato, tomato paste, chicken broth, and canned beans are good choices– they keep well and can be used in many different preparations. Grains and vegetables are basic necessities, though they spoil faster than the rest of the foodstuffs listed here. Flour, sugar, and breadcrumbs are also important. And of course, pasta. Do not forget the pasta.

I hope you have pasta in your pantry, because this dish is out of this world. Simple and easy– there are only 6 ingredients, and each is used to its full capacity. The eggs give it it’s “frittata consistency,” making this dish light and fluffy. The bacon adds a savory touch, and the cheese just completes this dish perfectly. This is a “must try” and you probably have all the ingredients in your pantry so there is no excuse not to! You could also add some ingredients like caramelized onions, bell pepper, broccoli, or cauliflower. Improvise a little, and this pasta will be even more delightful!

This recipe is courtesy of New York Times cooking and will serve 4 to 6 people who will love your creativity in the kitchen.

Ingredients for Pasta Frittata:

¼ pound spaghetti, linguine, fettuccine or other long pasta (or about 1/2-pound cooked pasta)
Salt and pepper to taste
4 tablespoons butter or extra virgin olive oil
¼ cup minced pancetta, bacon or prosciutto, optional
6 eggs
1 cup fresh grated Parmesan cheese

Bring a large pot of water to a boil, and salt it.

Cook pasta until barely tender, somewhat short of where you would normally cook it.

Drain, and immediately toss it in a wide bowl with half the butter or oil.

Cool it a bit.

Heat oven to 350 degrees.

Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high.

If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)

Mince bacon.

In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat).

Pour into skillet, and turn heat to medium-low.

Use a spoon if necessary to even out top of frittata.

Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes.

Remove, and serve hot or at room temperature.

It’s that simple!

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Crescent Apple Dumplings

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Well, we certainly picked a good time to do home renovations.  In the midst of these crazy times, we are actually having our entire deck removed and replacing it with a new one. The guys are working strictly outside, and are eager for the work, so my husband and I decided to move forward as planned.

While we’re okay without a deck for a while, getting our dogs outside is a bit of a struggle. The only other entrance to the yard is downstairs through a storage space. My husband was home from work the first day, so he took on the responsibility of letting the dogs out the basement entrance all day.

Usually, my husband lets the dogs out in the morning, and I let them out for the rest of the day. Since I stay up later than he does, I also let them out  for the last time at night. 

The first thing the men had done was removed the railings off the deck. I had gone onto the deck to take some pictures for my blog, and it was scary without the railings. But by the nighttime I completely forgot about the lack of railings.  When it was time to let the dogs out at night, I opened the kitchen door, as I usually do. In an instant, I remembered the situation. I ran out in such a panic! One of the dogs listens, but the other is rather unruly. Lucky for me, the dogs saw that I was hysterical. Trying to grab both their collars, I fell full force onto my knees and scrambled to catch them before they got very far. Thankfully they both stopped, and I was able to grab both of them and get them back into the house safely.

I let them out through the basement, but was still upset for a good while after. Now I have a sign up on the door and I put electrical tape over it so you can’t open it. 

After that incident, I needed a little bit of cheering up, so I decided that these very easy, Country Dumplings were the cure for my anxiety. They did the job. The crescent dough is the perfect crisp holder around the soft cooked apples. They had a nice sweet taste from the butter and sugar. The cinnamon was the savory touch it needed, and the maple syrup gives gooey goodness to every bite. This one is a “keeper!”

This recipe is one of mine and will serve 16 people who will love this rich treat any time of day.

Ingredients for Country Apple Dumplings:

3 to 4 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups sugar
1 teaspoon cinnamon
1 (10-ounce) bottle of no sodium seltzer water
1/2 cup of maple syrup

Preheat the oven to 350 degrees F (175 degrees C). 

Grease a 9×13 inch baking dish.

Cut each apple into 8 wedges and set aside. 

Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. 

Pinch to seal and place in the baking dish.

Melt butter in a small saucepan and stir in the sugar and cinnamon. 

Pour over the apple dumplings.

Mix together the maple syrup and seltzer.

Pour syrup mixture over the dumplings.

Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

It’s that simple!

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Cheese Soufflé

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It is very hard to think of anything but the coronavirus lately. As all of you, I am trying to stay safe and sane. All of our schedules have been altered, and staying home will be difficult for many. The upside is that there are many things you can do during this time.  I’ve compiled a list of some things I plan on doing, and it seems right to share the list with all of you.

Do the clean up you have been procrastinating. Those empty rooms stuffed with things you meant to look at?  Now’s a great time to actually do that. You’ll feel like you’ve really gotten something done!

Cook, cook, and cook. Your family will love that you are doing something for them, and you can freeze leftovers for another day, or simply make extra to bring to a neighbor in need..

Start a journal. Consider adding a line or two each day to write a few small things you’re grateful for. It will help you make sense of this situation, and remembering what you have is a good way to stay sane.

Exercise. This is very therapeutic and will help you feel better.  Try looking up some online classes for meditation, yoga, or calisthenics.  Many studios are offering online classes for free, or on a pay-what-you-can basis– consider offering a few dollars if you have a little to give.

Start reading that book you have been putting off reading. Diving into another world can help take your mind off the stress happening here.

Organize your Tupperware. Put them in a place where you can find the bottoms and the tops, and if you can’t find one part or another, recycle the extras.

Watch those movies you haven’t had time for before. There are so many good movies out there, in tons of different genres– find a top 100 list and start watching!

Organize your spices. Place them alphabetically, or put them in rows of which you most use them. Throw the ones out that have been there for over a year.

Finally, order take out.  You all know that I love to cook, and I love it when you all cook, but now is as good a time as any to support your local restaurant.  They might be closed or closing soon, and can use the support. Get some takeout, and open up that bottle of wine you have been saving for a special occasion. That time is now.

Or, you can make this cheese soufflé for your family. It is a beautiful gesture that shows you love and care about them. This soufflé is so airy and light, it is pure cheesy deliciousness in every bite. The white pepper and nutmeg add the savory. The paprika and cayenne pepper gives it just a pinch of heat, but not too much. The egg whites and cream of tartar deliver a delightful fluffy texture that is pure joy in every bite.

This recipe is courtesy of America’s Test Kitchen and will serve 4 to 6 people who will appreciate this warm, savory treat.

Ingredients for Cheese Soufflé:

1 ounce Parmesan cheese, grated (1/2 cup)
1/4 cup (1 1/4 ounces) all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon salt 
1/8 teaspoon cayenne pepper 
⅛ teaspoon white pepper
Pinch ground nutmeg
4 tablespoons unsalted butter 1 1/3 cups whole milk
6 ounces Gruyère cheese, shredded (1 1/2 cups)
6 large eggs, separated
2 teaspoons minced fresh parsley
1/4 teaspoon cream of tartar

Adjust oven rack to middle position and heat oven to 350 degrees.

Spray 8-inch round (2-quart) soufflé dish with vegetable oil spray, then sprinkle with 2 tablespoons Parmesan.

I didn’t have an 8-inch round soufflé dish so I used a couple of smaller ramekin instead.

Combine flour, paprika, salt, cayenne, white pepper, and nutmeg in bowl.

Melt butter in small saucepan over medium heat.

Stir in flour mixture and cook for 1 minute.

Slowly whisk in milk and bring to simmer.

Cook, whisking constantly, until mixture is thickened and smooth, about 1 minute.

Remove pan from heat and whisk in Gruyère and 5 tablespoons Parmesan until melted and smooth.

Let cool for 10 minutes, then whisk in egg yolks and 1 1/2 teaspoons parsley.

Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute.

Increase speed to medium-high and whip until stiff peaks form, 3 to 4 minutes.

Add cheese mixture and continue to whip until fully combined, about 15 seconds.

Pour mixture into prepared dish and sprinkle with remaining 1 tablespoon Parmesan.

Bake until risen above rim, top is deep golden brown, and interior registers 170 degrees, 30 to 35 minutes.

Sprinkle with remaining 1/2 teaspoon parsley and serve immediately.

Boy, these look beautiful when they first come out of the oven, but, they flattened out fast! (See top photo.)

No worries, they still tasted amazing.

It’s that simple!

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