Archive | September 2009

Recipe Of The Week: Pumpkin Bars

First let me direct your attention to last year’s blog post…
For an absolutely scrumptious Double Layer Pumpkin Cheesecake!

And now on to today’s pumpkin recipe courtesy of Food Network and Paula Deen.

Pumpkin Bars


4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Pumpkin Bars




Recipe Of The Week: Banana Bread

Fall, for me, is a time for baking.

I usually don’t do much baking during the summer although this year, with the granddaughters over every day, I did do the cookie thing (had to keep them out of hub’s cookie stash!).

Once September hits I instantly start thinking..homemade soup, chili, breads (banana, pumpkin) and desserts (can you say….pumpkin cheesecake!).

For some reason our local grocery store has had bananas that were on the verge of being overly ripe so once we get them home if they are not eaten within a couple of days they are way overipe to eat right out of the peel.

So to use up the above mentioned overripe bananas I have been making banana bread. It’s now to the point that we are tired of eating banana bread so I dropped one off to daughter #1 and we are freezing the rest for later eating!

Below is the recipe that I use compliment of my ancient Betty Crocker cookbook! I double the batch and make two loaves at the same time.

Banana Nut Bread
2 1/2 c. Flour
1/2 c. Sugar
1/2 c. Brown Sugar
3 1/2 tsp. Baking Powder
1 tsp. Salt
3 Tbls. Vegetable Oil
1/3 c. Milk
1 Egg
1 c. Nuts, chopped
1 1/4 c. (2-3 med. bananas) Bananas, mashed

Heat oven to 350. Grease bottom only of loaf pan (9x5x3″).

Mix all ingredients together, beat 30 seconds.
Pour into pan(s).
Bake until toothpick inserted in center comes out clean..approx. 65-70 minutes.
Cool slightly and remove from pan(s).
Cool completely before slicing.
Store wrapped and refrigerated no longer than one week.

Banana Bread

Banana Bread



Recipe Of The Week: Apple Cake

This week we are highlighting…apples…
So last night I decided I was going to post my mother-in-law’s Fresh Apple Cake recipe…
I couldn’t remember where the recipe was….
Or even…
What it was printed on…
(that happens sometimes).

You see….
I’m a recipe hoarder….have been for years.
I had (past tense) subscribed to several recipe magazines (I’ve since kept some and given the rest away) in addition to purchasing several cookbooks…I still have my Better Crocker cookbook that we received when we got married way back in….1980.

I also print out recipes that I find online as well as make copies out of books I get at the local library and have them ‘filed’ in a notebook. Most of the time when I want a specific recipe I can picture in my mind what it looks like (recipe card, magazine page, newspaper cutout, printed copy) but ocassionally my mind goes blank and therein lies the problem.

I can’t find the recipe!
So that’s when in May I found and purchased the recipe organizer Big Oven so I could enter my recipes as I use them and I could find them with ease.

I have not made this recipe for quite some time so I had trouble picturing what the recipe was printed on. After going through both my Betty Crocker cookbook and my recipe notebook I tried the recipe card holder…..and found it!

I’m certain once hubs see’s that I’m blogging about it he will want to switch from his apple pies to apple cake!

So without further ado here is the recipe:

Fresh Apple Cake

4 c. Apples, peeled & diced
2 c. Sugar
Mix the sugar into the apples and let sit while you do the rest.

Add Together:
2 c. Flour
2 tsp. Baking Soda
1 1/2 tsp. Cinnamon
1 tsp. Salt

Beat Into The Above:
2 Eggs
3/4 c. Oil
1 tsp. Vanilla

Add the apple/sugar mixture into the cake ‘batter’. Batter will be lumpy-ish, not smooth like regular cake mix.

Stir In:
1 c. Nuts

Pour into a 9×13″ baking dish and bake at 300 for 45-50 minutes.

2 c. Powdered Sugar
Mix enough milk into powdered sugar to make it soupy-like.
Once the cake is done baking pour icing over the top while it is still warm.

Now I don’t have any pictures of the above cake but I DO have pictures of my Better Crocker cookbook and my recipe notebook!

Better Crocker Cookbook Cira 1980

Better Crocker Cookbook Cira 1980

Recipe - Cira 1980 - Ongoing

Recipe Notebook…er…Mess – Cira 1980 – Ongoing



Fall Recipe: Cornish Hens With Brown Rice

I LOVE fall cause it give me permission to start baking and cooking in the oven again (hubs bbq’s during the summer).

Once September is here I immediately start thinking of apple pie, pumpkin bread, and any other fall-type foods!

Here is a fall-type recipe using Cornish Hens and Brown Rice courtesy of the Food Network. Even though hubs is not fond of cornish hens (mostly cause they are small) I’m printing out this recipe to try once the cold weather hits.

Cornish Hens With Brown Rice
Copyright, 2006, Robin Miller, All rights reserved

4 Cornish game hens, about 1 1/4 pounds each, giblets removed and discarded
Salt and ground black pepper
2 teaspoons olive oil
1/2 cup minced scallions
2 cloves garlic, minced
1 teaspoon dried thyme
1 cup instant brown rice
1 1/2 cups reduced-sodium chicken broth, divided
1 cup sun-dried tomatoes in olive oil, drained and chopped
1 small green bell pepper, chopped
Prepared cranberry sauce, optional

Preheat oven to 450 degrees F.

Rinse hens inside and out and pat dry. Season the hens, inside and out, with salt and black pepper. Place hens in a large roasting pan and set aside.

Heat oil in a medium saucepan over medium heat. Add scallions and garlic and saute 2 minutes. Add brown rice and thyme and stir to combine. Add 1 cup of the chicken broth, cover and bring mixture to a simmer. Allow rice to cook for 3 minutes then add the sun-dried tomatoes and bell pepper. Season, to taste, with salt and black pepper.

Remove from heat and spoon rice mixture loosely into cavity of hens. Pour remaining 1/2 cup of chicken broth into bottom of pan.

Place hens in oven and immediately reduce oven temperature to 350 degrees F. Bake 45 minutes to 1 hour, or until juices from thigh run clear when pierced with a fork, basting every 15 minutes with the pan juices.

Remove the hens from the oven and transfer to a platter. Pour the pan juices over top and serve.

Serving suggestion: Serve the stuffed hens with cranberry sauce and a side dish of fresh or frozen snow peas sauteed in a little olive oil and seasoned with salt and crushed red pepper.