Recipes

Glazed Apple Cookies

Published on by carol lou

 Many of you that have been following my blog know that I am a featured food contributor for CEO magazine for their print and online publications.  The following  recipe is currently featured on their blog.  I thought I would share this recipe here since my husband thinks they are one of the best cookies I have ever made.  He said “It’s like a bite of apple pie in each cookie”  – great comment from my cookie loving critic.

                                                                                                                   

                                                                                                         http://www.ceosofrva.com/

With Thanksgiving one week away, it is time to sort through your recipes and plan your weekend menu.  These cookies are great to have on hand for the busy holiday weekend.  Bake them now and freeze them, then they are ready whenever you need that last minute dessert or snack.  These cookies are moist and chewy with a wonderful vanilla glaze. 

Glazed Apple Cookies from apassionforentertaining.com

2 cups flour

1 teaspoon baking soda

½ cup butter, softened

1 1/3 cup packed brown sugar

 ½ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves

½ teaspoon grated nutmeg

¼ cup apple juice

½ cup chopped nuts

1 cup finely diced apples

1 cup dried cranberries

Vanilla Glaze (recipe below)

Preheat oven to 375 degrees.

Sift the flour and baking soda together, set aside.

In a large mixing bowl, cream together the butter, brown sugar, salt, cinnamon, cloves, nutmeg, and egg.  Add half the flour to the butter mixture and blend well on low speed.  Mix in ½ of the apple juice.

Add the apples, nuts, and cranberries to remaining flour mixture, stir well.  Add this mixture to the butter mixture.  Stir in the remaining apple juice.

Drop the dough by teaspoonsful onto parchment lined baking sheets.  Bake for 8 – 9 minutes, or until cookies are firm.  While cookies are hot, spread with vanilla glaze.  Yields 5 dozen cookies.

Vanilla Glaze

1 cup confectioner’s sugar, 1 tablespoon softened butter, ½ teaspoon vanilla extract, ¼ teaspoon salt, 1 ½ tablespoon milk.  Blend until smooth, spread on hot cookies.    

Carol Lou Melim/Apassionforentertaining.com

Cranberry Orange Bread

Published on by carol lou

I remember my mother would always make a loaf of Cranberry Bread during the Thanksgiving holiday. That started my holiday recipe collection and the first recipe I decided to make this year was Cranberry Orange Bread. You can make this bread now and freeze for the holidays. There is no reason to wait and make everything in a few days and drop over in exhaustion. I love to make things ahead so I can truly enjoy the holiday, relax and spend time with family and friends.

cranberry orange bread

Cranberry Orange Bread
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Ingredients
  1. 1/4 cup unsalted butter, softened
  2. 3/4 cup granulated sugar
  3. 4 eggs
  4. 1 1/2 cup cake flour
  5. 2 teaspoons baking powder
  6. 1/2 teaspoon salt
  7. 1/4 cup fresh squeezed orange juice
  8. 1 cup coarsely chopped fresh cranberries
  9. Orange Glaze
Instructions
  1. Preheat oven to 350 degrees. Grease a 9 x 5 loaf plan, line with parchment paper.
  2. In a mixing bowl, combine butter and sugar, beat until creamy. Add eggs, one at a time, incorporated after each addition. Combine dry ingredients in a separate bowl. Stir dry ingredients, alternately with juice, into butter mixture. End with dry ingredients. Beat until smooth. Fold in cranberries. Spoon batter into prepared pan and smooth top. Bake for 1 hour or until tester comes out clean. Cook 5 minutes, remove from pan and top with glaze.
Notes
  1. Orange Glaze
  2. Combine 1/4 cup freshly squeezed orange juice with 3/4 cup sugar when you put the bread in the oven. Stir to combine and stir periodically while the bread it cooking. Spoon over hot bread.
A Passion for Entertaining https://apassionforentertaining.com/

When was the last time you cooked whole wheat pasta?

Published on by carol lou

I thought the same thing – so out came a package of whole wheat pasta.  I don’t know why I have stayed away from cooking whole wheat pasta, I think I must be a traditionalist.  I know that the holidays are on the way and a time of over indulging;  so decided to step of the health game and bring out the whole grains.  This time I topped with a vegetable sausage ragu.

whole wheat pasta

Whole Wheat Pasta with Vegetable Sausage Ragu
Serves 2
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Ingredients
  1. 3 cups dried whole wheat pasta
  2. 2 tablespoons olive oil
  3. 1 green pepper, thinly sliced
  4. 1 onion, thinly sliced
  5. 1 clove of garlic, minced
  6. 1 pound turkey Italian sausage (mild or hot)
  7. 1 14 oz. can diced tomatoes with juice
  8. 1/4 teaspoon crushed red pepper flakes (optional)
  9. 1 cup sliced mushrooms
  10. Salt and pepper, to taste
  11. Freshly grated parmesan cheese
Instructions
  1. In a large skillet, heat over medium high heat, add oil. When hot, add onions, green pepper, mushrooms, and garlic. Cook and stir until onions are transparent. Break sausage into pieces and add to onion mixture. Cook until sausage is no longer pink. Add tomatoes with juice, and crushed red pepper flakes, reduce heat to low and simmer for 20 minutes, stir frequently. While the sauce is simmering, cook pasta according to package directions. Serve sausage mixture over pasta. Top with grated cheese.
Notes
  1. If you have extra ragu, save as a filling for an omelet - delicious!
A Passion for Entertaining https://apassionforentertaining.com/

Baked Apples

Published on by carol lou

It is that time of year when every apple recipe I have starts to find it way to the top of the pile.  I think there is nothing better than a great apple pie, but many times you might not have the time to bake that wonderful pie.  If you are looking for a quick to prepare dessert that has the wow factor of an apple pie, it is time to try my Baked Apples.  Quick to prepare and terrific served warm with a scoop of vanilla ice cream of a dollop of yogurt on top.   Refrigerate any leftovers and warm in the microwave prior to serving.  I was thinking what a great mix-in these would be. Just dice the leftover Baked Apples and mix into softened vanilla ice cream, freeze and serve.  That is what I am going to try next, Crunchy Baked Apple Ice Cream – sounds like a winner to me!

baked apples

Baked Apples
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Ingredients
  1. 4 medium sized baking apples
  2. 1/2 lemon
  3. 3/4 cup old fashioned rolled oats
  4. 1/4 cup packed brown sugar
  5. 3 tablespoons cold butter, diced
  6. 1/2 teaspoon ground cinnamon
  7. 1/4 teaspoon ground nutmeg
  8. 1/2 teaspoon salt
  9. 1/2 cup dried cranberries and/or chopped nuts
Instructions
  1. Preheat oven to 350 degrees.
  2. Slice apples in half, with a spoon scoop out the core. Arrange apples in a baking dish. Squeeze the lemon over the apples. Stir together the remaining ingredients. Generously spoon the topping over the apple, mounding the mixture on each apple and sprinkling the extra around the apples. Bake the apples until the crumble tops are brown and the apples are tender, 45 - 60 minutes. Remove from oven, serve warm topped with vanilla ice cream and the caramelized brittle-like mixture from the bottom of the pan.
A Passion for Entertaining https://apassionforentertaining.com/

Rosemary Buttermilk Bread

Published on by carol lou

Check out my newest bread recipe that was featured on the CEO magazine blog

Here is the link – http://www.ceosofrva.com/#!Rosemary-Buttermilk-Bread/c1tlc/562ecb1d0cf24d7704e60996

I have also pasted it below.  Enjoy!

 

Rosemary Buttermilk Bread

October 26, 2015

Guest: Carol Melim

 
 

 

Looking for a quick and easy savory bread to serve with fall stews and soups?  This is just the recipe for you.  Easy to prepare and wonderful when served warm with a side of olive oil for dipping.  The fresh rosemary is the key to this savory bread.  This easy to prepare recipe will make you the star at any dinner party or family gathering.  If you have ever been hesitant to make a fresh loaf of bread, look no further, this recipe is for you.

 

Rosemary Buttermilk Bread

From – apassionforentertaining.com 

 

2 cups flour

¼ cup sugar

1 ½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

1 tablespoon fresh rosemary chopped

1 cup buttermilk

1 large egg

¼ cup butter, melted

Topping – olive oil, fresh rosemary and coarse salt

 

Preheat oven to 350 degrees.  Spray a 9 x 5 bread pan with cooking spray.

In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.

In a small bowl, whisk together buttermilk, eggs, and butter

Pour liquid ingredients into dry ingredients and stir until combined.  Add 1 tablespoon of chopped rosemary.  Stir just until combined.

Pour batter into prepared pan, smooth top.  Brush with olive oil, sprinkle with additional rosemary and coarse salt.

Bake 45 minutes until golden brown.  Remove from pan.  Cook 15 minutes prior to slicing.

 

 

Goat Cheese Appetizer with Vegetables

Published on by carol lou

I am a fan of goat cheese and use it every chance I get on salads, pizzas, main dishes and appetizers.  This appetizer is a real winner!  Warm goat cheese topped with vegetables and served on plain water crackers.  Get the cocktails ready – it is time to party!

Goat Cheese Appetizer

Goat Cheese Appetizer with Vegetables
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Ingredients
  1. 1 goat cheese log
  2. Extra virgin olive oil
  3. Sea Salt
  4. Fresh cracked pepper
  5. 1 clove of garlic, minced
  6. 1 cup mushrooms, chopped (I use Baby Bella mushrooms)
  7. 1 teaspoon fresh rosemary, minced
  8. Sundried tomatoes in oil, slivered
  9. Fresh baby spinach
  10. Grape tomatoes, halved
  11. Fresh basil leaves, chopped
  12. 1/2 cup balsamic vinegar
Instructions
  1. Preheat oven to 250 degrees. Place goat cheese log on a serving platter and place in oven for approx. 20 minutes or until warmed through.
  2. In a small saucepan over medium heat, bring balsamic vinegar to a boil and reduce until it reaches a syrup like consistency, about 3 - 5 minutes.
  3. In a medium saucepan, heat a few tablespoons of olive oil, add chopped mushrooms, season with salt, pepper and rosemary: sear until brown.
  4. Turn heat down and add the sundried tomatoes and minced garlic. Add a couple of handfuls of spinach and basil leaves and toss with tongs until wilted. Add grape tomato halves and warm for 2 minutes.
  5. Remove cheese from oven, top with spinach mixture. Drizzle with olive oil, reduced balsamic vinegar and a little reserved oil from sundried tomatoes. Season with salt and pepper. Serve with plain crackers or crostini.
A Passion for Entertaining https://apassionforentertaining.com/

Pumpkin Muffins

Published on by carol lou

It’s that time of year – everything pumpkin!  After I just arranged two pumpkins on our front porch, I thought it was time to bring out the pumpkin recipes.  This muffin recipe has a surprise cream cheese filling.  Perfect to have with a hot cup of coffee or tea on the chilly mornings.  These can be on your breakfast table in under 50 minutes.  And…. your kitchen will smell wonderful.  I just love fall!

pumpkin muffins 2

 

Pumpkin Muffins
Yields 12
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 1/2 cup canned pumpkin
  2. 1/3 cup packed brown sugar
  3. 1/2 cup milk
  4. 1/4 cup canola oil
  5. 2 eggs, lightly beaten
  6. 1 1/2 cups flour
  7. 2 1/2 teaspoons baking powder
  8. 1 teaspoon ground cinnamon
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon ground cloves
  11. 1/2 cup chopped nuts
  12. Cream Cheese filling (below)
Instructions
  1. Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups.
  2. Make cream cheese filling, set aside.
  3. In a large bowl mix together the pumpkin, brown sugar, milk, oil and eggs. Stir in remaining ingredients except the nuts, just until the flour is moistened. Stir in the nuts.
  4. Fill muffin cups 1/3 full. Top each with approx. 1 teaspoon Cream Cheese Filling. Top each muffin with remaining batter.
  5. Bake 20 minutes until golden brown. Immediately remove muffins from the pan.
Notes
  1. Cream Cheese Filling
  2. 1 3 oz. package cream cheese filling, softened
  3. 1 tablespoon milk
  4. 1 tablespoon sugar
  5. Mix all ingredients until smooth.
A Passion for Entertaining https://apassionforentertaining.com/

Smoked Salmon Dip

Published on by carol lou

This summer when we were on our way to Kentucky and ready to hit the Bourbon Trail; our first stop was the Meridian Hotel in Indianapolis IN and their Spoke and Steel restaurant .  Our first course was their smoked salmon dip with potato chips.  When you remember what you ate after a few months, you know you really must of enjoyed it.  I recreated my version of the dip and I think I hit a home run with this recipe.  The fun part is to serve it with potato chips, a very unexpected accompaniment, but truly delicious.  The flavor of the smoked salmon is the star of this dip.

smoked salmon dip

 

Smoked Salmon Dip
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Ingredients
  1. 7 oz. smoked salmon,diced
  2. 4 oz. cream cheese, room temperature
  3. 8 oz. sour cream
  4. 1 tablespoon chopped fresh dill
  5. Salt and pepper to taste
Instructions
  1. Mix together and refrigerate until serving.
Notes
  1. Serve with unsalted potato chips
A Passion for Entertaining https://apassionforentertaining.com/

Beef Shanks in Red Wine

Published on by carol lou

Beef Shanks – who would ever guess what a fantastic find they are.  Last week, when I was at the store I purchased four beef shanks and decided to slow cook them in the oven.  It is amazing that just a few ingredients could produce one of the most marvelous meals; perfect on these cool fall days. The marrow from the bones melts into the sauce and it is a true taste treat.  I served these with polenta however, they would be equally good with pasta, rice or crusty bread.  This would be a great meal to entertain family and friends. 

beef shanks

Beef Shanks in Red Wine
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Ingredients
  1. 4 beef shanks
  2. 16 cloves of garlic, peeled
  3. 1 28 oz. can Italian tomatoes
  4. 2 cups red wine
  5. 1 large sprig of rosemary
  6. Salt and pepper
Instructions
  1. Preheat oven to 325.
  2. In a large Dutch oven, combine garlic cloves, tomatoes, and wine. Add beef shanks and rosemary. Generously salt and pepper shanks. Cover and bake 3 hours. When meat is falling off the bones, lightly shred meat in the tomato mixture, skim fat. Continue baking 1/2 hour. Serve over polenta, pasta, rice or with crusty bread.
A Passion for Entertaining https://apassionforentertaining.com/

Gingerbread Biscotti with Lemon Glaze

Published on by carol lou

Who doesn’t love a hot cup of coffee with a wonderful biscotti? However, many times the store bought variety are so hard and crunchy from being on the shelves that you almost miss the melt in your mouth goodness of biscotti.  I have made many varieties of biscotti and this one is one of my favorites.  The secret to getting a crisp biscotti is the double baking.  After you try these, I am sure your days of purchasing biscotti will be over.

gingerbread biscotti

 

Gingerbread Biscotti with Lemon Glaze
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Ingredients
  1. 1/2 cup packed brown sugar
  2. 1/2 cup canola oil
  3. 1/2 cup molasses
  4. 2 eggs
  5. 2 3/4 cups flour
  6. 1 teaspoon baking powder
  7. 1/2 teaspoon cinnamon
  8. 1/2 teaspoon ground ginger
  9. 1/4 teaspoon baking soda
  10. 1/4 teaspoon salt
Instructions
  1. Preheat oven to 350. Combine brown sugar, oil, molasses and eggs in a large mixing bowl. Combine on low speed. Gradually add remaining ingredients. Turn dough out onto lightly floured board and knead until smooth. Add additional flour if mixture is too sticky. Divide dough in half. Shape each half into a rectangle approx. 10 x 3 inches. Place on a parchment lined baking sheet. Bake for 25 - 30 minutes, cool on a wire rack for 15 minutes. Slice logs into 1/2 diagonal pieces. Turn slices cut side down on baking sheet. Bake an additional 15 minutes; turn after 7 minutes. Cool on a wire rack. Dip in lemon glaze and place on parchment paper or wax paper until set.
Notes
  1. Lemon glaze
  2. Combine 1 1/2 cups powdered sugar, 3 tablespoons melted butter, 1 teaspoon grated lemon peel and 2 - 4 tablespoons lemon juice. Mix until smooth and dipping consistency. (If too thick you can add more lemon juice).
A Passion for Entertaining https://apassionforentertaining.com/