15 oz can pumpkin puree
4 large eggs
1/2 Tbsp. vanilla
1/2 c. vegetable oil
1/2 c. applesauce
2/3 c. water
3 c. sugar
3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
1. Preheat oven to 350F.
2. Grease 3 7x3 loaf pans and set aside.
3. Mix together wet ingredients in a medium bowl. In a large bowl, mix dry ingredients and gradually add to wet mixture until just blended.
4. Pour into the prepared pans. Bake 50-60 minutes until toothpick comes out clean.
Sunday, July 21, 2013
Mini-blueberry Turnovers
8 oz. cream cheese, softened
2 eggs
1/2 c. (plus extra for sprinkling) sugar
2 sheets frozen puff pastry, thawed
1 pint blueberries
1. Preheat the oven to 400F. Lightly coat a baking sheet with PAM.
2. Place the cream cheese and sugar in a small bowl and beat with mixer until completely smooth.
3. Separate the egg yolks from the egg whites. Place egg whites in a small bowl, and add egg yolks to the cream cheese mixture. Stir until combined.
4. Lay sheet of puff pastry on a flat surface and cut into 9 small squares. Spoon a Tbsp. of the cream cheese mix down the center of each square from one corner to the opposite corner. Press blueberries into the cream cheese. Fold the sides into the center, wet the points with a little water, and press tightly to seal.
5. Place the turnovers in the baking dish, brush with the egg whites and sprinkle lightly with sugar. (If you are making these ahead, you can cover the pan with plastic wrap and refrigerate them for up to 4 hrs before baking.)
6. Bake for 15-17 minutes, until golden brown. Remove from oven and serve warm.
2 eggs
1/2 c. (plus extra for sprinkling) sugar
2 sheets frozen puff pastry, thawed
1 pint blueberries
1. Preheat the oven to 400F. Lightly coat a baking sheet with PAM.
2. Place the cream cheese and sugar in a small bowl and beat with mixer until completely smooth.
3. Separate the egg yolks from the egg whites. Place egg whites in a small bowl, and add egg yolks to the cream cheese mixture. Stir until combined.
4. Lay sheet of puff pastry on a flat surface and cut into 9 small squares. Spoon a Tbsp. of the cream cheese mix down the center of each square from one corner to the opposite corner. Press blueberries into the cream cheese. Fold the sides into the center, wet the points with a little water, and press tightly to seal.
5. Place the turnovers in the baking dish, brush with the egg whites and sprinkle lightly with sugar. (If you are making these ahead, you can cover the pan with plastic wrap and refrigerate them for up to 4 hrs before baking.)
6. Bake for 15-17 minutes, until golden brown. Remove from oven and serve warm.
Apricot Brie Puffs
1 box frozen puff pastry, thawed
1 brie wheel, cut into about 40 pieces
1/2 c. (+) apricot preserves
1. Preheat oven to 400F.
2. Roll out both puff pastry sheets on a cutting board and cut into about 15- 20 equal sized squares (each sheet). In the center of each, place a dab of apricot preserves and top with a piece of brie.
2. For each square, fold the corners to the center and press seams to seal, creating a little pouch.
3. Place pouches on a greased cookie sheet and bake for 15 minutes or until the pastry is golden brown.
1 brie wheel, cut into about 40 pieces
1/2 c. (+) apricot preserves
1. Preheat oven to 400F.
2. Roll out both puff pastry sheets on a cutting board and cut into about 15- 20 equal sized squares (each sheet). In the center of each, place a dab of apricot preserves and top with a piece of brie.
2. For each square, fold the corners to the center and press seams to seal, creating a little pouch.
3. Place pouches on a greased cookie sheet and bake for 15 minutes or until the pastry is golden brown.
Pico de Gallo
6 roma (plus) tomatoes, diced
1/2 red onion, minced
3 Tbsp. (+) chopped fresh cilantro
1/2 jalapeno pepper, seeded and minced
1/2 lime, juiced
1 clove garlic, minced
1 pinch garlic powder
1 pinch ground cumin
sea salt and ground pepper to taste
Stir all ingredients in a bowl and refrigerate at least 3 hrs before serving.
1/2 red onion, minced
3 Tbsp. (+) chopped fresh cilantro
1/2 jalapeno pepper, seeded and minced
1/2 lime, juiced
1 clove garlic, minced
1 pinch garlic powder
1 pinch ground cumin
sea salt and ground pepper to taste
Stir all ingredients in a bowl and refrigerate at least 3 hrs before serving.
Corn Salad
12 ears corn, husked and cleaned
2 large tomatoes, diced (I use grape tomatoes, sliced in half)
1 large red onion, diced
1/2 c. (or more) chopped fresh basil
1/2 c. (or less) olive oil
1/4 c. white Balsamic vinegar
sea salt and pepper to taste
1. Bring large pot of lightly salted water to a boil. Cook corn in water for 7-10 min. Drain, cool, and cut kernels off the cob with a sharp knife.
2. In a large bowl, toss all ingredients and chill until serving (at least 4-5 hrs).
2 large tomatoes, diced (I use grape tomatoes, sliced in half)
1 large red onion, diced
1/2 c. (or more) chopped fresh basil
1/2 c. (or less) olive oil
1/4 c. white Balsamic vinegar
sea salt and pepper to taste
1. Bring large pot of lightly salted water to a boil. Cook corn in water for 7-10 min. Drain, cool, and cut kernels off the cob with a sharp knife.
2. In a large bowl, toss all ingredients and chill until serving (at least 4-5 hrs).
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