Three Ingredient Beer Bread

Published on by carol lou Category: Breads, Recipes

This recipe is so easy it is almost embarrassing.  I have had this recipe for years and I cannot remember who gave it to me, but it is possibly the easiest and quickest recipe I have.  Three ingredients and you have a loaf of bread. I have seen mixes in gourmet stores for beer bread, the mix is purely a combination of self-rising flour and sugar, they have you add the bottle of beer.  You can make this gem at home for under $2.00.  I am sure there are many variations of this bread, but this recipe is just too good to pass over.  Quick, easy, and delicious – how much better can it get?  Try different types of beer, I was just thinking that a chocolate stout would probably be wonderful. I would serve that bread with a side of Nutella.

Beer Bread

 

Three Ingredient Beer Bread
No need to purchase a bread mix when you have this recipe
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Ingredients
  1. 3 cups self-rising flour
  2. 3 tablespoons sugar
  3. 1 12 oz. bottle of beer
Instructions
  1. Preheat oven to 350
  2. Grease a 9 x 5 loaf pan
  3. Combine all of the ingredients in a bowl and mix well.
  4. Pour into prepared pan
  5. Bake 50 - 60 minutes, until golden brown
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Milk Chocolate Bar Pie

Published on by carol lou Category: Desserts, Recipes

This is a definite throw-back recipe for me.  When I was growing up, my mother received this recipe from the interior decorator that was working with my mom when we were remodeling our early 1900’s farmhouse.  I remember how much everyone loved this pie when it was served.   I never thought too much about it, until I found the recipe card for this recipe with her name on it.  It is a classic 1950’s recipe that is as delicious today as it was then.  I added sliced almonds, the original recipe used chocolate bars with almonds

 milk chocolate bar pie

 

Milk Chocolate Bar Pie
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Ingredients
  1. 6 - 1.55 oz. milk chocolate bars
  2. 17 large marshmallows, quartered
  3. 1/2 cup milk
  4. 1/2 cup sliced almonds
  5. 1 cup whipping cream, whipped until stiff peaks form
  6. 1 9-inch graham cracker crust.
Instructions
  1. Prepare graham cracker crust or used a purchased crust.
  2. Simmer a small amount of water in a medium saucepan, make a double-boiler by putting a glass mixing bowl over simmering water. In the bowl, add milk, chocolate bars, and marshmallows. It will take approx. 10 minutes for all to melt, stir frequently and whisk when melted for a smooth consistency. Remove from heat and cool. Stir mixture occasionally while cooling. Beat whipping cream. When chocolate mixture has cooled, fold in whipped cream. Pour into prepared pie crust and refrigerate for 3 hours. Garnish with additional whipped cream when serving.
Notes
  1. Graham Cracker crust
  2. 1 1/4 graham cracker crumbs
  3. 1/4 cup sugar
  4. 5 tablespoons melted butter
  5. Combine, pour into pie pan and pat into the pan and up the sides, to make an even crust.
  6. Bake at 350 for 6 -8 minutes
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Creamy Salsa Whitefish

Published on by carol lou Category: Main dishes, Recipes

This is my favorite way to cook any type of whitefish. In the photo below, I baked halibut. I have also used cod and haddock. The results are always outstanding. If you like a crunchy topping, try a light dusting of crushed tortilla chips over the topping prior to baking.  This recipe is so easy and the results are so good.

 IMG_2700

 

Creamy Salsa Whitefish
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Ingredients
  1. 2 - 4 fish whitefish fillets (fillets that are white, lean, and firm. I use halibut, haddock or cod)
  2. 1/4 cup salsa, type is your choice, I used a medium spiced salsa
  3. 2 tablespoons mayonnaise
  4. 1/4 cup grated parmesan cheese
Instructions
  1. Preheat oven to 350
  2. Spread topping over fish fillets
  3. Bake 20 - 25 minutes, until done
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Banana Lemon Bread

Published on by carol lou Category: Breads, Recipes

The lemon in this bread adds a twist to traditional banana bread.  This bread is extremely moist with just that hint of lemon.  Make sure to test the bread with a cake tester or wooden skewer, when it comes out clean, your bread is ready to remove from the oven.  Enjoy.

Banana Lemon Bread

Banana Lemon Bread
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Ingredients
  1. 2/3 cup butter, softened
  2. 1 cup sugar
  3. 2 eggs
  4. 3 ripe bananas, mashed
  5. 6 tablespoons fresh lemon juice
  6. 2 cups flour
  7. 1 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 1 tablespoon grated lemon zest
  10. Confectioners sugar
Instructions
  1. Preheat oven to 350
  2. Cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Blend in the bananas and lemon juice.
  3. Stir together the flour, baking soda, and salt. Add to the banana mixture. Stir in the lemon zest and mix just until blended.
  4. Pour the batter into a greased 9 1/2 x 5 1/2 in. loaf pan.
  5. Bake for 1 hour or until done.
  6. Remove the baked loaf from the pan after 15 minutes from removing from oven. Cool.
  7. Sift confectioners sugar over the top prior to serving.
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Calzones

Published on by carol lou Category: Main dishes, Recipes

I thought I would try making a calzone filling using Italian sausage, pepperoni, fennel and mushrooms. I like to cook the filling in advance, drain and cool prior to filling the dough. The result was wonderful. I began by making my pizza dough recipe for the crust.  I also used my favorite pizza pan: this pan has perforated holes and  produces a crisp crust.

  calzones

 Calzones – just prior to baking

IMG_2693

 

Calzones
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Ingredients
  1. 1 recipe pizza dough
Filling
  1. 1 tablespoon extra virgin olive oil
  2. 1 small onion, chopped
  3. 1 small fennel bulb, chopped
  4. 1/2 lb. hot Italian sausage
  5. 1/2 cup pepperoni, diced
  6. 8 oz. mushrooms
  7. 1/2 cup ricotta cheese
  8. 4 slices provolone cheese
  9. Extra virgin olive oil and dried basil for topping
  10. Marinara sauce
Instructions
  1. Heat oil in skillet, add onion and fennel, cook for 3 minutes over medium high heat. Add sausage and stir breaking into small pieces. Cook for 5 minutes, add mushrooms and pepperoni. Cook until sausage is brown. Drain mixture and cool.
  2. Preheat oven to 400
  3. Prepare dough and after it has rested, divide in 1/2. Roll each piece into a rectangle approx. 9 in. x 8 in.
  4. Spread ricotta cheese over 1/2 of dough, leave 1 inch around edge.
  5. Top with 1/2 of the filling.
  6. Top with 2 slices of provolone.
  7. Fold dough over and seal edges.
  8. Repeat with remaining dough and ingredients.
  9. Brush tops with olive oil and sprinkle with dried basil
  10. Bake 20 -25 minutes until golden brown
  11. Remove from oven and let the calzones sit for approx. 5 minutes prior to slicing.
  12. Serve with your favorite marinara sauce.
  13. Serves 4 - 6
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Portuguese Pan Rolls

Published on by carol lou Category: Breads, Recipes

Portuguese Rolls are near and dear to my husband.  Being from Portuguese lineage and also growing up in Hawaii, these rolls are what he remembers from his childhood. This recipe adds not only lemon and lemon zest, but also a jigger of bourbon.  Talk about a wonderful flavor, perfect to serve with dinner or a perfect sandwich roll.  Soft, fluffy and oh so delicious.

portugese sweet rolls

 

Portuguese Pan Rolls
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Ingredients
  1. 3 1/2 - 4 cups of flour
  2. 3 eggs
  3. 3/4 cup sugar
  4. Jigger of bourbon
  5. Grated rind on 1 lemon
  6. 1/2 cup canola oil
  7. 1/2 teaspoon salt
  8. 1 package dry yeast
  9. 1 tablespoon lemon juice
  10. 1/2 cup warm water
Instructions
  1. Mix warm water, yeast, and 1 teaspoon sugar. Stir until dissolved. Add 1/2 cup flour to yeast mixture, set aside. Beat sugar, eggs, oil, lemon rind, lemon juice, and bourbon. Add to yeast mixture. Add flour (mixture will be sticky). In a warm place raise until double (approx. 1 hour). Dust surface with flour and knead dough for approx. 10 minutes. Shape into rolls, place rolls in well greased baking pan. Cover and let raise until double. Bake 375 for 20 minutes.
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Bacon Wrapped Water Chestnuts

Published on by carol lou Category: Appetizers, Recipes

This is a quick and easy appetizer that you can put together in a snap.  The sugar caramelizes as they bake, a great appetizer that you can make at a moments notice.

_TPM6859

 

Bacon Wrapped Water Chestnuts
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Ingredients
  1. 1 5 oz. can whole water chestnuts
  2. 9 strips of bacon, cut in half
  3. 1/8 cup soy sauce
  4. 2 tablespoons sugar
Instructions
  1. Drain water chestnuts and marinate in soy sauce for 1/2 hour. Drain and roll each water chestnut in sugar, wrap each water chestnut in bacon. Secure with a toothpick. Place on rack in shallow pan.
  2. Bake 400 for 20 minutes, broil for an additional 5 minutes until the edges of the bacon brown
  3. Serve hot
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Roasted Pear Salad

Published on by carol lou Category: Recipes, Salads, Uncategorized

I was in the produce department and picked up a few Bosc pears, baby spinach, and goat cheese. I then thought I would create a roasted pear salad. I have baked pears previously, however this time I thought a salad with a warm pear would be delicious. I am writing this the morning after I served this salad, it was so good, I don’t want to forget how I made this salad. The goat cheese melts on the warm pear and the result is wonderful.

 _TPM6866-2

 

 

Roasted Pear Salad
Serves 4
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Ingredients
  1. 2 Bosc pears
  2. 1 tablespoon honey
  3. 1 teaspoon bourbon (optional)
  4. 2 tablespoons butter, melted
  5. 1/8 -1/4 teaspoon roasted red pepper flakes (add amount according to your preference)
  6. 1/4 teaspoon cinnamon
  7. fresh baby spinach
  8. Goat cheese crumbles
  9. Dried cranberries
  10. Maple dressing
Instructions
  1. Preheat oven to 400
  2. Cut pears in 1/2 and remove core. Place flat side up in a baking dish. Mix honey and bourbon together and drizzle over pears. Drizzle butter and sprinkle with red pepper and cinnamon. Bake 15 minutes, turn pears over and bake and additional 5 minutes.
  3. Prepare salad plates. On plates put a layer of spinach leaves. Top with warm pear, goat cheese crumbles and dried cranberries. Drizzle with maple dressing. Salt and pepper, if desired.
Notes
  1. Maple dressing
  2. 1 tablespoon pure maple syrup
  3. 1 tablespoon Dijon mustard
  4. 1/4 cup extra virgin olive oil
  5. 1 teaspoon apple cider vinegar
  6. Salt and pepper
  7. Mix well.
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Blueberry Crisp

Published on by carol lou Category: Desserts, Recipes

Nothing better on a cold winter day than walking into the grocery store and seeing buy 1, get 1 free on fresh blueberries.  How could I pass up that bargain?  So, I headed home thinking they would be wonderful on yogurt; my husband however thought immediately about blueberry crisp.  What a splendid idea on a cold February day.  Can you think of anything better to serve than warm berries with a sugary crunch topping?  Add a scoop of vanilla ice cream… heavenly.

blueberry crisp[

 

Blueberry Crisp
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Ingredients
  1. 3 cups blueberries
  2. 2 tablespoons fresh lemon juice
  3. 2/3 cup packed brown sugar
  4. 1/2 cup flour
  5. 1/2 cup oats
  6. 1/3 cup butter, softened
  7. 1 teaspoon cinnamon
  8. 1/4 teaspoon salt
Instructions
  1. Preheat oven to 375
  2. Arrange blueberries in a baking dish. Sprinkle lemon juice over the berries. Combine remaining ingredients until crumbly. Top the berries.
  3. Bake until topping is lightly browned, approx. 30 minutes.
  4. Serve warm.
  5. Serves 4 - 6
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Crab Cake Sliders with Sriracha Tarter Sauce

Published on by carol lou Category: Main dishes, Recipes

I don’t think I have ever met anyone that does not like crab cakes.  I had just made Portuguese Pan Rolls and had one pound of lump crabmeat in my refrigerator, I thought it was time to make crab cake sliders.  I also know that everyone seems to love sriracha sauce so thought I would make a sriracha infused tarter sauce.  I think you will agree that this is the perfect combination.

 _TPM6871

 

Crab Cake Sliders with Sriracha Tarter Sauce
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Ingredients
  1. 1 lb. fresh lump crabmeat, drained
  2. 1/2 cup bread crumbs
  3. 1/4 teaspoons Italian seasoning
  4. 1/2 teaspoon baking powder
  5. 1/3 cup milk
  6. 1 large egg, beaten
  7. 1/4 cup mayonnaise
  8. 2 tablespoons chopped green onion
  9. 2 tablespoons chopped Italian parsley
  10. 1/2 teaspoon garlic salt
  11. Dash of white pepper
  12. 1/4 cup flour
  13. 2 tablespoons Old Bay Seasoning
  14. 1/4 cup melted butter
Instructions
  1. Combine breadcrumbs, Italian seasoning, baking powder, milk, egg, mayonnaise, green onion, Italian parsley, garlic salt and while pepper in a large bowl. Gently fold in crab meat; form into patties and refrigerate covered a few hours for the crab cakes to firm up. One hour prior to cooking, dredge each cake in flour and Old Bay combined. Melt butter in skillet, cook patties over medium high heat, approx. 4 minutes per side or until brown, watch carefully.
  2. Serve on roll with sriracha tarter sauce.
  3. One pound of crabmeat yields 9 sliders
Notes
  1. Sriracha Tarter Sauce
  2. 1/3 cup mayonnaise
  3. 1 tablespoons pickle relish ( I prefer sweet pickle relish, you could however use dill pickle relish)
  4. 1/4 teaspoon sriracha - you can adjust according to your taste
  5. 1 squeeze of lemon juice
  6. Combine and serve on sliders
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