Sunday, October 30, 2011

Peanut Butter Pumpkin Bread


3 c, sugar
1 can (15 oz.) solid packed pumpkin
4 eggs
1 c. vegetable oil
3/4 c. water
2/3 c. peanut butter
3 1/2 c flour
2 t. baking soda
 1 1/2 t. salt
1 t. ground cinnamon
1 t. ground nutmeg

Preheat oven to 350 degrees.
In a mixing bowl, combine the sugar, pumpkin, eggs, oil, water, and peanut butter; beat well.
Combine the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the pumpkin mixture; mix well.
Pour into two greased 9x5x3 inch loaf pans.
Bake for 60-70 minutes or until toothpick comes out clean.
Cool for 10 minutes before removing from pans.

If you like this blog, please look for my other blogs: Thyme for Herbs--

Thursday, October 27, 2011

Carmelized Cranberry Mushroom Galette

8 oz. mascarpone cheese
1 T. cranberry sauce
1 T. orange marmalade
2 T. sugar
1 c. chopped red onion
1 c. dried cranberries
3/4 c. chopped fresh mushrooms
1 T. olive oil
1/2 t. lemon pepper seasoning
1/2 t. salt
1/4 t. smoked paprika
2 T. cranberry tangerine juice drink
1 sheet frozen puff pastry
1/2 c. real bacon bits
1/4 c. minced fresh basil

Preheat oven to 400 degrees.
Combine cheese, cranberry sauce, and marmalade in a small bowl. Chill until serving.
Cook sugar in a large skillet over medium-high heat for 2 minutes or until it begins to melt..
 Add onion; cook and stir for 2 minutes longer.
Add dried cranberries, mushrooms, olive oil, lemon pepper, salt, and paprika; cook for 2 minutes, stirring occasionally. Reduce heat.
Add cranberry tangerine drink; cook until mushrooms are tender; stirring occasionally.

Unfold pastry on a greased baking sheet.
Spread cranberry mixture to within 1/2 inches of edges.
Sprinkle with bacon bits.
Bake for 20-25 minutes or until pastry is golden brown.
Cool for 10 minutes.
Sprinkle with basil.
Cut into small squares.
Top with mascarpone topping. 


If you like this blog, please look for my other blogs: Thyme for Herbs--

Monday, October 24, 2011

German Chili


1 medium onion chopped
Butter
1 lb. sausage
4 1/2 c. water
4 medium potatoes, peeled and cubed
1/2 t. salt
1 t. dill seed
1/4 t. caraway seed
16 oz. can sauerkraut, undrained
1 c. sour cream (use more for creamier soup)
1 T. flour
salt and pepper

Saute onion in a little butter, then add sausage and continue sauteing several minutes.
Add water, potatoes, and salt; bring to a boil.
Add dill and caraway seeds; cook until potatoes are tender.
Add undrained sauerkraut; bring to a boil.
In a small bowl, combine sour cream and flour.
Gradually add about 1 cup of hot soup ( try to get just the liquid) into sour cream/flour mixture.
Return to pot of soup; blend well.
Heat through but do not boil.
Season to taste with salt and pepper.

Rye bread goes well with this soup and adds to the truly delicious German flavor. Hubby declares this one a keeper but you must like sauerkraut,  The flavor is strong.


If you like this blog, please look for my other blogs: Thyme for Herbs--

Saturday, October 22, 2011

Roaster Butternut Squash with Cider Vinaigrette


1 (1 1/2 lb.) butternut squash, peeled and 3/4 inch cubed
Olive oil
1 T. pure maple syrup
Salt
Freshly ground black pepper
4 T. dried cranberries
3/4 c. apple cider or apple juice
2 T. cider vinegar
2 T. minced shallots
2 t. Dijon mustard
4 oz. baby arugula, washed and spun dry
1/2 c. walnut halves, toasted
3/4 c. freshly grated Parmesan


Preheat oven to 350 degrees.
Place the butternut squash on a sheet pan.
Add 2 T. olive oil, the maple syrup, 1 t. salt, and 1/2 t. black pepper and toss.
Roast the squash for 15-20 minutes, turning once, or until tender.
Add the cranberries to the pan during the last 5 minutes.

Vinaigrette:
While squash is roasting, combine the apple cider ( or juice), vinegar, and shallots in a small saucepan and bring to a boil over medium high heat.
Cook for 6-8 minutes until the cider is reduced to about 1/4 cup.
Turn off heat and whisk in the mustard, 1/2 c. olive oil, 1 t. salt, and 1/2 t. black pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, walnuts, and grated Parmesan.
Spoon just enough vinaigrette over the salad to moisten and toss well.  Sprinkle with salt and pepper and serve immediately.


If you like this blog, please look for my other blogs: Thyme for Herbs--

Thursday, October 6, 2011

Spinach Tart


Using Greek yogurt and Norwegian cheese, this scrumptious dish becomes quite International!

Preheat over to 350 degrees.

1 unbaked pie crust ( for 8 or 9 inch pie pan)
6 eggs
2 c. Greek yogurt
1 1/2 c. shredded Jarlsberg cheese
 2 c. chopped scallions
 1 c. thawed frozen spinach
2 T. fresh chopped dill
salt and pepper to taste

Whisk eggs and all other ingredients together. Pour into an unbaked pie shell and bake at 350 degrees for 35 minutes or until filling is set.


If you like this blog, please look for my other blogs: Thyme for Herbs--

Monday, October 3, 2011

Pear and Cranberry Salad


Pears are plentiful in my home state right now. They're juicy and good. Combine them with some frozen cranberries and you have a wonderful sweet and, at the same time, a tart salad.

1/2 c. frozen cranberries
1/4 c. honey
2 T. white-wine vinegar
1 t. Dijon mustard
1/2 c. vegetable oil
Salt & pepper

2 ripe pears
5 oz. washed, cut romaine (8 cups)
1 c. toasted chopped walnuts
1 c. crumbles bleu cheese

1. In a small saucepan, over low heat, bring cranberries, honey, and vinegar to a simmer. cook until cranberry skins break, 2-3 minutes; remove from heat and set aside to cool.  Combine the cranberry mixture and Dijon mustard in a blender and blend until smooth.
2. With the blender motor running, drizzle in oil, then 1/2 c. water. (Once incorporated, the mixture should look thick and glossy.) Season with salt and pepper.  Refrigerate until ready to use.
Add the last 4 ingredients just before serving.



If you like this blog, please look for my other blogs: Thyme for Herbs--