Pumpkin Orange Marmalade Bread

Published on by carol lou Category: Breads, Recipes

Now is the time for everything pumpkin.  This recipe includes orange marmalade, a great combination and perfect for fall.  Make two – enjoy one now and freeze one for the busy month ahead. 

Print

Pumpkin Orange Marmalade Bread

Ingredients

  • 2 1/4 cups flour
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 4 1/2 teaspoons pumpkin pie spice
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cups canned pumpkin
  • 4 eggs
  • 1/2 cup unsalted butter, melted
  • 1/3 cup orange marmalade
  • 3 tablespoons orange liqueur or orange juice
  • Marmalade Glaze
  • 2 tablespoons orange marmalade
  • 1 tablespoon orange liqueur or orange juice

Instructions

  1. Preheat oven to 350 degrees.  Grease one 9 x 5 inch loaf pan. In a large mixing bowl, combine the eggs, pumpkin,marmalade, melted butter and orange liqueur until well combined.  Add the dry ingredients and mix until thoroughly combined.   Pour into prepare loaf pan. Bake for 65 - 70 minutes or until a pick comes out clean.  Remove from oven.  Let cool in pan for 10 minutes.  Remove from pan.  Top with glaze and cool.

    To make the glaze, mix together the 2 tablespoons of orange marmalade and  tablespoon of orange liqueur.


 

 

 

Herb Roasted Potatoes

Published on by carol lou Category: Appetizers, Recipes, Vegetables

Looking for a quick to prepare side dish?  Tired of that same old baked potato?  

Time to try Herb Roasted Potatoes – easy to prepare and absolutely delicious.  Crusty on the outside and creamy on the inside.  These do pack a bit of heat, so adjust the cayenne pepper if you want your potatoes mild. I like to serve these with a side of sour cream.  You can also serve these with your favorite baked potato toppers.  Try them as an appetizer serving each on a pick with an assortment of condiments as dips.  One basic recipe, multiple possibilities.

Print

Herb Roasted Potatoes

Ingredients

  • 2 baking potatoes
  • 1 teaspoon tarragon, fresh or dried
  • 2 cloves garlic, minced
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 425 degrees.  Line a baking sheet with foil (for easy clean-up).  Wash, dry and cut potatoes into one inch cubes. In a mixing bowl combine the tarragon, garlic, paprika, cayenne pepper, mustard and one tablespoon of the olive oil.  Toss the potato cubes with the herb mixture.  Pour out onto the baking sheet in a single layer.  Bake for 30 minutes.  Remove from the oven and drizzle the remaining tablespoon of olive oil, return to the oven for 10 additional minutes.  Serve

Pulled Pork Sundaes – Slow Cooker Pulled Pork with Apple Cider

Published on by carol lou Category: Main dishes, Recipes

Recently, we attended an art festival with various food tents lining the streets.  The one tent that captured my attention was the Pulled Pork Sundae booth.  I thought to myself, what a great idea, especially for a tailgate.  Here is what a Pulled Pork Sundae is – a large 16 oz. cup, layered in this order – baked beans on the bottom, topped with coleslaw, topped with pulled pork and drizzled with barbecue sauce.  You certainly could also add a layer of crumbled cornbread or a piece of cornbread on top.  It was such a great idea, one cup and one fork is all you need to serve each sundae.  It is fun to eat and perfect for those occasions where simplicity is key.  I created my Pork Sundae using my Slow Cooker Pulled Pork with Apple Cider.  Easy to make ahead and then shred.  Reheat when ready to serve.

Print

Slow Cooker Pulled Pork with Apple Cider

Ingredients

  • 1- 4 pound pork shoulder
  • 1 medium onion, sliced thin
  • 1 cup apple cider
  • 1/2 cup barbecue sauce, your favorite brand
  • 1/4 cup ketchup
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • salt and pepper, to taste

Instructions

  1. Place the pork (fat side up) in your slow cooker, add remaining ingredients.  Cover and cook on low to 8 hours.  Remove pork from the slow cooker, discard the fat layer, shred the meat and return to the sauce.  Serve warm or cool and chill - reheat prior to serving.

Interesting Find – Early Mountain Vineyards, Madison, VA

Published on by carol lou Category: Interesting Finds

I am always on the lookout for my next Interesting Find – this one came my way via the radio.  i was driving along one day and heard that Virginia had a Vineyard nominated by The Wine Enthusiast for Best American Winery in 2018.  I personally had never heard of Early Mountain Vineyards and after asking many of my friends here in Northern Virginia, I was not alone.  So, time to make take a field trip to Early Mountain Vineyards and what a delightful trip it was.  We headed out on a beautiful fall Sunday afternoon to check out this gem in Virginia.  Early Mountain is 89 miles from Washington, DC and 30 miles from Charlottesville, VA in Madison, VA off of Highway 29.  You are immediately greeted by a panoramic view of beautiful countryside and a gorgeous stone building.  Once you enter you know you have found a special place, dynamic views, beautiful furnishings and a very nice tasting room.  Melissa Rice, Director of Events, gave us a tour of the facility and event venues.  It is a beautiful space for any event, but we were there for lunch and wine and we ended up on their patio for lunch.  Besides their own wines, you can also taste a various selection of wines from around the state.  We ordered from their Harvest Celebration menu beef sliders, pork sliders and grilled butternut squash.  They were all delicious and we accompanied our menu choices with glasses of Early Mountain “Rise” 2015 (a blend of Merlot, Cabernet Franc, Petit Verdot and Tannat, aged 18 months in barrique* barrels, 50% new, bottled unfiltered and aged for a year and half prior to release).  I have to say it was one of the best ways I know to enjoy a beautiful day in Virginia.  I am definitely looking forward to returning.

Check out their Calendar of Events – they have some great upcoming events 

*  Do you know what a barrique barrel is?

The word ‘barrique’ refers to a specific size and shape of oak barrel. In making wine there are many different sizes of barrels used. Barrique barrels are relatively small barrels. Barriques are also known as Bordeaux barrels, because it was in Bordeaux that their shape and size was designed and developed. Barriques are relatively tall and have a capacity of  225 liters (59 gallons).

 

Interesting Find – Seasonal Roots – Kale Pesto

Published on by carol lou Category: Interesting Finds, Recipes, Vegetables

As you know, I am a huge fan of farmer’s markets in the area.  I love to go and find the fresh produce, meats, dairy items and seasonal items all directly from the local farms.  I receive plenty of  e-mails weekly regarding products and services various organizations and companies would like me to feature on my blog.  There are a few that come along that really capture my attention, Seasonal Roots was one of them.  A farmer’s market delivery service very similar to  many CSA’s (Community Supported Agriculture).  For those of you not familiar with a CSA’s, CSA’s have been synonymous with a weekly or bi-weekly box full of local fruits and vegetables that are in season, delivered to your door or local drop spot where you can pick up your box.  With Seasonal Roots you can customized your delivery and box size to meet the needs of your family,  Seasonal Roots works with many farmers in Virginia so you are not limited to one farm and that farms crops.  They use multiple farms so the variety is vast.  My box arrived packed with produce and a bag of granola and what I really like is it challenges me to think outside of the box and serve new and interesting items.  I must admit, I am one that never buys kale, but when it was delivered, time to make Kale Pesto.  Is is just delicious on a bowl of piping hot pasta, now I wonder why I haven’t been buying kale regularly.  Check out Seasonal Roots if you live in VA or check out the nearest CSA in your area.  It is time to support our local farms and enjoy the bounty from the farms in your region.  I love what their box says – From Dirt to your Doorstep, how appropriate.

Seasonal Roots currently has a promo code, EATLOCAL93,  now through Oct. 17, new members will receive $25 off the membership fee. 

 
Print

Kale Pesto

Ingredients

  • 5 cups packed chopped kale
  • 1 cup toasted walnuts
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, chopped
  • 1/2 lemon, juiced
  • 1 1/4 cups olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Rinse and pat dry the kale, cut out the tough inner stem and discard, chop the leaves.  Toast the walnuts - preheat oven to 350 degrees.  Line a baking sheet with foil for easy clean-up, bake walnuts 4 - 6 minutes until they begin to brown, watch closely.

    Pulse kale and walnuts in a food processor,  Stir frequently and add olive oil slowly.  It took me many pluses and olive oil to incorporate all of the kale.  Once the kale is all pulsed, add the remaining ingredients and pulse until all is incorporated.  Remove to a storage container, drizzle top with olive oil and refrigerate until serving.  You can also freeze pesto in ice cubes trays to bring out and use as needed.  Delicious on pasta.

 

 

Apple Walnut Pudding

Published on by carol lou Category: Desserts, Recipes

With an abundant supply of apples, I brought out an old favorite recipe.  Apple Walnut Pudding, it is more of a country pudding – this pudding does not have the consistency of custard, more of a bread pudding consistency, hence the term pudding.  I have no idea where this family recipe originated, all I know is it is quick to prepare; one of those one bowl wonders and delicious.  Great to serve warm a dollop of whipped cream or scoop of ice cream. 

 

Print

Apple Walnut Pudding

Servings 6

Ingredients

  • 4 eggs
  • 1 3/4 cups light brown sugar
  • 2/3 cup flour
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 oz. chopped walnuts
  • 3 apples, unpeeled, finely chopped
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 325 degrees.  Grease one 1 1/2 quart baking pan.  In a mixing bowl, combine the eggs and brown sugar with a wire whisk.  Add the flour, baking powder and salt, mix until combined.  Add the walnuts, apples and vanilla.  Mix well.  Pour into prepared baking dish. Bake for 45 minutes.  Terrific served with whipped cream or vanilla ice cream

Cheesy Cheddar Flatbread

Published on by carol lou Category: Breads, Recipes

With the seasons transitioning and the cooler temperatures on the horizon, I am looking forward to cool crisp days, perfect for soup and chilis.  What I love to serve alongside a steaming bowl of soup is Cheesy Cheddar Flatbread.  A perfect accompaniment for fans who love grilled cheese sandwiches with their tomato soup; you will love Cheesy Cheddar Flatbread with your soup.  Looking for a great appetizer?  Spread orange marmalade on the warm bread, a perfect pairing with a great glass of wine.  You can also top the warm cooked flatbread with your favorites; caramelized onions and toasted pine nuts would be delicious.  

Print

Cheesy Cheddar Flatbread

Ingredients

  • 1 1/2 cups warm water
  • 2 teaspoons sugar
  • 1 package active dry yeast
  • 3 1/4 - 3 3/4 cups flour
  • 1 teaspoons salt
  • 2 tablespoons olive oil
  • 2 cups sharp cheddar cheese
  • olive oil, for brushing on the dough

Instructions

  1. Using a stand mixer with a dough hook, combine water, sugar and yeast in mixing bowl and let stand for 10 minutes.  Add the 3 1/4 cups flour, salt and olive oil.  Combine on low speed until a soft dough is formed, add additional flour slowly to the  dough, the dough is perfect if it pulls away from the bowl and clings to the dough hook.  Knead for 3 minutes.  Add the Cheddar cheese and knead an additional 1 minute.  Place dough in a greased bowl, cover, and left rise for 1 - 2 hours.  Preheat oven to 450 degrees, place a baking stone in the oven.  Divide dough into 4 pieces, pat each piece until you have approximately a 10 inch circle.  Brush top of dough with olive oil.  Place dough on hot baking stone oil side down, brush top with oil.  Bake for 5 - 6 minutes, flip dough and bake an additional 2 - 3 minutes.  Cut into wedges or strips to serve.

Honey Glazed Carrots with Apples

Published on by carol lou Category: Recipes, Vegetables

When I was a little girl, my favorite vegetable was always cooked carrots.  Not surprising, my mom cooked carrots every which way since that is what I liked. I also know as a parent, if your child really likes a particular vegetable, you cook it!  After all of these years, I still love carrots.  It just happened that my neighbors went apple picking and surprised me with a wonderful bag of apples.  Carrots and apples, two of my favorites.  So out came my stash of recipes from my mom and I made one of my favorites, Honey Glazed Carrots with Apples.  This recipe is perfect for fall, a great accompaniment to roasted meats, chicken or turkey.  I hope you enjoy carrots as much as I do!

 

 

Print

Honey Glazed Carrots with Apples

Servings 8

Ingredients

  • 8 medium carrots, peeled and sliced
  • 6 medium apples, sliced
  • 1/4 cup honey
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • paprika, to taste

Instructions

  1. Place carrots in a medium saucepan, cover with water, bring to a boil and boil for 8 - 10 minutes or until tender crisp.  Drain carrots.  Preheat oven to 350 degrees.  In a mixing bowl, combine carrots, apple slices, salt and honey.  Pour mixture into a greased 9 inch baking dish.  Dot carrot mixture with butter, dust with paprika.  Bake, covered, for 45 - 50 minutes.

Stuffed Zucchini

Published on by carol lou Category: Main dishes, Recipes, Vegetables

Did you know? 

  • April 25th is National Zucchini Bread Day.
  • The world’s largest zucchini on record was 69 1/2 inches long, and weighed 65 lbs. 
  • A zucchini has more potassium than a banana.
  • The word zucchini comes from ‘zucca’ the Italian word for squash.
  • Biggest is NOT best. The most flavorful zucchinis are small- to medium-sized and the darker the skin, the richer the nutrients.
  • One zucchini has just 25 calories (compared to a baked potato, for example, which has 130 calories).

I thought before the summers bounty of zucchini is over, I would post one of our favorite savory zucchini recipes.

 

 

Print

Stuffed Zucchini

Servings 4

Ingredients

  • 2 zucchini, medium sized
  • 1 pound lean ground beef
  • 1 cup red bell pepper, chopped
  • 1/2 cup sweet yellow onion, chopped
  • 3 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • salt and pepper, to taste
  • 1/2 cup sour cream
  • 1 cup shredded Cheddar cheese, divided

Instructions

  1. Preheat oven to 350 degrees.  Grease a 9 x 13 inch baking dish.  Slice zucchini lengthwise in half and scoop out pulp, leaving 1/2 inch shell.  Chop pulp and reserve.  Brown ground beef in a large skillet over medium high heat, stirring often for 7 - 9 minutes.  Add red pepper, chopped zucchini and onion to beef and cook until vegetables are tender. Stir in ketchup, Worcestershire sauce. salt and pepper, heat through.  Stir in the sour cream and 1/2 cup of the Cheddar cheese.  Spoon filling evenly into zucchini shells.  Pour 1/2 cup water around zucchini shells.  Cover and bake 35 - 40 minutes or until the zucchini is tender.  Uncover and sprinkle with remaining cheese, return to oven uncovered and bake an additional 10 minutes or until cheese is melted and browned. 

Easy Four Layer Cake with Buttercream Frosting

Published on by carol lou Category: Desserts, Recipes

I rarely make a layer cake, not that I don’t like them, I need a crowd to consume one!  They are the perfect dessert when you are entertaining.  Many times I am always trying something new and forget about this wonderful dessert that everyone loves.  My mom was a terrific cake baker and her favorite cake was a Sunshine Cake (I will bake and post this family favorite using my mom’s recipe in the near future!)  However, this post is about her yellow cake and buttercream frosting.  As I have mentioned before, my mom never used a mix or canned frosting.  She was the queen of scratch baking and when you taste this cake, you will know why.  Delicious moist layers of cake, filled with your favorite jam (I used peach cobbler preserves) and covered with an easy buttercream frosting.   This is one dessert you must try – easy and delicious.

 

Print

Yellow Cake with Buttercream Frosting

Ingredients

  • 2 sticks butter, room temperature
  • 1 1/2 cups sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature
  • 3 cups cake flour
  • 1 cup milk

Instructions

  1. Preheat oven to 350 degrees.  Grease two 9-inch cake pans.  Beat butter, sugar, baking powder, salt and vanilla until light and fluffy, approximately 3 minutes.  Add eggs, one at a time, beat well after adding each egg.  Mix in 1/2 of the flour, mix well.  Add milk, mix well.  Add the remaining flour.  Beat well until all combined.  Divide batter into the two prepared pans.  Bake 38 minutes, until center is firm and cake tester comes out clean.  Cool in pans for 15 minutes, remove from pan.  cool completely prior to frosting. 

    BUTTERCREAM FROSTING

    2 cups butter (4 sticks), room temperature

    2 teaspoons vanilla extract

    32 oz. powdered sugar

    Using a mixer, cream softened butter and vanilla, until smooth.  Add sugar gradually until well incorporated and fluffy.  

    CAKE ASSEMBLY - for four layers, cut each layer in half. Heat 1 cup of jam over low heat until thin, remove from heat and cool.  Spread each layer with a thin layer of frosting and top with 1/4 cup of jam. Spread jam to one inch from the each of the cake, this will prevent the jam from oozing over the edge when you are frosting the sides.  Top with second layer, repeat.  Spread icing over top and sides of cake.  I dusted the edges of my cake with finely chopped pecans.