Posts Tagged With: Butter

Strawberry Cake

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I went to the local produce store a couple of weeks ago and they had strawberries for .99 a quart! They looked and smelled delicious! I bought about 4 quarts because, as a family, we can finish off one quart at dinner! A couple of days later, I noticed we still had a quart in the fridge that really needed used up. It got shoved towards the back of my messy refrigerator and that’s why they weren’t gone! I decided to look up a recipe using strawberries and found this delicious strawberry cake. It was really easy to make and really good to eat! You place cut up strawberries on top of the cake batter and bake them right along with the cake! It baked beautifully and tasted great with whipped cream on top! Of course, the cake was gone in one sitting!

Martha Stewart Living, June 2005
Makes one 10-inch cake

6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
Directions

Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.

Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.

Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.

I have been craving another one of these cakes, but didn’t find any good strawberries. I bought blueberries yesterday. I wonder if I could substitute  the blueberries. I may have to try it and let you know!

Enjoy your day!

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Creamy Chicken Rice Soup

This is sooooo good!

This is sooooo good!

Since I am not back on track with meals from this past week,  I was trying to figure out what to make today that was easy and took very little ingredients that I actually had in my cupboard.  Then I had a great idea!  Over the past week we had lots of food brought in for us as we were rehearsing, getting ready for the play and while it was running.  One day we had various soups and salads.   There I discovered one of the best soups!  I went back for seconds and it was gone, so others must have thought it was good too!  I asked and found out who made it and she gave me the simple recipe.  I looked and also found one on Pinterest that was similar, so looked through my cupboards and found I had all the ingredients!

This soup is very easy and very, very good!  Everyone in the household liked it!  Here’s the recipe:

3 cups cooked Uncle Ben’s Wild Rice (there are several different varieties – use whichever kind you want!)
2 carrots (diced small)
1 cup diced chicken
1 cup flour
salt and pepper (to taste)
1 large onion, diced
2 celery stalks (diced small)
1/2 cup butter
8 cups chicken broth
1 cup half and half

Start cooking the rice before you begin working on the rest of the soup.  I usually get the “quick cook” kind, but if you get regular wild rice, it will take a while before it is ready!

Chop up carrots, onions and celery.

Saute carrots, celery and onion in butter until tender.  Add flour.  Add broth, salt and pepper (I just put a pinch of each in – you probably don’t even really need salt).  Bring to a boil.  Add chicken and half and half and reheat, but don’t boil again.  Add rice right before serving (if you put it in a long time before serving, the rice will keep cooking and get mushy).

***I used my own half and half.  It was 1 tbsp of butter melted and enough milk to fill one cup with the butter in it.***

 

I hope you try it out!  You’ll find out how delicious it is!!

 

Have a great evening!

 

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Chicken Empanadas

I just realized that I use chicken a lot in my recipes! We all like chicken so it’s not a problem. I like to take my leftover roasted chicken and make something yummy with it the next day. I have also used this recipe with leftover roast beef and used my leftover broth from it and it’s also delicious! Here’s the recipe:

Ingredients
1 tbsp unsalted butter
1 yellow onion, diced
1 tbsp flour
3/4 cup chicken broth
10 oz peas and carrots, frozen
1 cup chicken pieces, leftover shredded-can use more
pinch of salt
pinch of pepper
2 refrigerated pie crust, 9 inch (I haven’t used my crust for this yet)

Directions

Heat oven to 400° F. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes.

Add the flour and cook, stirring constantly, for 1 minute.

Slowly stir in the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, and ¼ teaspoon each salt and pepper. Remove from heat.

Cut each pie-crust in half. Spoon the chicken mixture over one side of each half-circle, leaving a ½-inch border. Using your fingers, wet the border with water. Fold the crust over the chicken. Press to seal. Make three 1-inch slits in the top of each.

Transfer the empanadas to a baking sheet. I have found it easier to make it on the baking sheet. I make mine too big to transfer!!

Bake until golden, 15 to 18 minutes.

Take out and enjoy!  Have a great day!

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Rice Stuffing

Want a different variety of stuffing?  This is very different, yet a good variation.  It has a great flavor and is very easy to make.  If you don’t want to cook it in the turkey, you don’t need to.  You can just bake it in a dish for 35-40 minutes.  Here’s the recipe:

Ingredients:

3 3/4 cup water

3 boxes of Uncle Ben Long Grain Wild Rice Butter & Herb

1/2 cup butter divided

1/2  cup Craisins

1 large apple, peeled and chopped

1/2 cup sliced almondstoasted (toast the almonds 10-12 minutes at 325, stirring occasionally)

Directions:

1)  In a large saucepan combine rice, season packets, 3 tablespoons of butter and cranberries and bring to a boil.

2)  Cover and reduce the heat to simmer for 25 minutes or until water is absorbed.

3)  Stir in the apple and almonds and set aside.

4)  Preheat oven to 325.

5)  Take the turkey and fill the cavity with the rice stuffing

6)  If there is any left over, place it in a separate pan and bake for 35-40 minutes.

7)  Follow instructions for baking the turkey.

This is very good!!

Happy Thanksgiving!

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Glazed Baby Carrots

Tonight I made the Honey Lime Chicken Enchiladas, which were delicious!  Only one of our four girls did not like them!  Three-quarters of them liked it!!  I made Glazed Baby Carrots with them and they were also a hit!  One hundred percent liked them!

Here’s the recipe:

Ingredients
1 lb. bag baby carrots
3 tbsp unsalted butter
1/4 cup water
1/4 cup maple syrup
2 tbsp orange juice
1/2 tsp cinnamon
1/4 tsp all spice
1/4 tsp salt
Notes / Directions
DirectionsPlace all the ingredients in a medium, heavy saucepan.Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 15 minutes.

Using an oven mitt or pot holder, remove from the heat and serve.

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Green Beans With Almonds and Bacon

My last post is the main dish (Oriental Noodle Toss with Black Beans) we will have for dinner this evening.  This is the vegetable we will have with it.  It is very easy and very good tasting!  My picky girls even enjoy it!

Here’s the recipe:

Ingredients
1 lb green beans
1/4 cup butter
1/4 cup sliced almonds
3 slices bacon, cooked
1/4 tsp garlic powder
to taste salt
Notes / Directions
1 pound green beans
1/4 cup butter
1/4 cup sliced almonds
3 slices of cooked bacon
1/4 teaspoon garlic powder
salt to taste1 Snap off the tough ends and remove strings from green beans. Cut green beans in half.
2 In a large saucepan place green beans in 1″ of boiling water and simmer for 10-15 minutes or until tender. Drain.
3 Melt butter in a small saucepan. Add bacon, almonds, garlic powder, and salt and stir.
4 Pour sauce over green beans. Toss and serve.
5 Time Saving Tip: To save time use precooked bacon. Microwave precooked bacon for 30-60 seconds to make it extra crisp.
6 Tip: To make the green beans more festive for the holidays, add 1/4 cup of dried cranberries.
Happy Monday!
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Beef Potpie

Good evening,
This day has flown by!  It has been very busy with schooling, a meeting, voting, ballet class, cooking and cleaning!  With the time change it feels much later too!  It’s dark at 5:30!

Today I took my leftover roast beef, broth  and carrots, cut up and boiled red potatoes and grabbed a bag of frozen mixed vegetables to make a delicious potpie.My kids gobble this up! Here’s the recipe:

Ingredients
3/4 cup flour
4-5 cups beef broth, leftover juice from roast
1 cup potatoes, cooked and diced
1 cup carrots, cooked and sliced
2 cups roast, cooked leftover, chopped
1/4 cup green beans, canned, drained ( I use a bag of frozen mixed vegetables)
1/4 cup corn, frozen
2 cups flour, crust ingredient
1 tsp salt, crust ingredient
6 tbsp ice-cold water
2/3 cup butter, cold, sliced into pieces-crust ingredient
1 egg, crust ingredient
1 tbsp white or cider vinegar, crust recipe
Notes / Directions
Melt butter in a large saucepan. Add flour and cook, stirring frequently, for several minutes until flour just starts to brown.Add beef broth, stirring constantly. While continuing to stir, bring to a boil and cook for 1-2 minutes or until thickened. (I find it helpful to remove pan from heat to do the stirring, then return it to the heat to cook and thicken it.)Stir in cooked meat and vegetables. The filling might look a little pale at this point. Stir in browning sauce to achieve a more appetizing color. Set filling aside until crust is made.Line a 9×13 glass baking dish with crust. Add filling, then top with crust. Seal edges and cut vents. Bake at 350°F for about 40 minutes or until crust has browned as desired. Remove from oven and let sit for 5-10 minutes before cutting.

Crust:

2 cups flour (I used 1/2 cup whole wheat flour and 1-1/2 cups all-purpose)
1 teaspoon salt
2/3 cup cold butter, sliced into pieces
6 tablespoons ice cold water
1 egg
1 tablespoon white or cider vinegar

Combine flour and salt, then cut butter into flour until mixture resembles small crumbs (I use a food processor for this).

In a small bowl, beat egg with water and vinegar.

Add egg mixture to flour mixture, stirring until a soft dough forms. Roll dough on well-floured surface.

Enjoy!

Ps.  Sorry about the picture.  It’s not good quality!

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Recipe of the Day-Apple Pie

This recipe is from Allrecipes.com:

http://allrecipes.com/recipe/apple-pie-by-grandma-ople/detail.aspx?event8=1&prop24=SR_Title&e11=apple+pie&e8=Quick+Search&event10=1&e7=Home+Page

My husband came home with two big bags of apples last week from an orchard.  We gave one bag to the neighbors and he repeatedly said I could use our bag to make apple pies.  He never says anything like!  He usually eats what I set in front of him and doesn’t specifically ask for anything in particular.  We had the next day off of school and I took my girls to an apple orchard for the afternoon.  As I watched them play I thought, “I should go home and attempt to make an apple pie from scratch…even the crust”.  The girls were done playing and I took them home and looked for a pie recipe that would be easy to follow.  This is the one I stumbled on and I have to say it was not only simple, but delicious!  I actually made 3 pies from the apples and we ate them all!  Here is the recipe:  Enjoy!  (I did use a pie crust recipe from my Betty Crocker cookbook for the double crust)

Ingredients

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
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