Apple Butter and Croissants

I made these on Saturday for an apple-themed potluck dinner, and they were awesome! I really loved this. I want to make them again... just need to get some more pastry sheets. This recipe comes from Southern Living--I saw it while I was at the doctor's and took the page with it (oops! But I'm actually using it instead of just leaving it there to be recycled...) The apple butter really just seems like applesauce, but still delicious.

Easy Apple Butter
Ingredients:
3 lb. crisp and sweet apples (Gala, Honeycrisp, etc.), peeled
1 cup apple cider
1 1/2 cups sugar, divided
3/4 tsp ground cinnamon
1/4 tsp ground cloves

1. Cut apples into one-inch pieces. Bring apples, cider, and 1/2 cup sugar to a rolling boil in a Dutch oven (or a big pot) over high heat. Cover, leaving lid slightly ajar, and boil 20 minutes or until apples are tender and most of the liquid has evaporated; stir every 5 minutes.
2. Process cooked apples and cooking liquid in a blender until smooth (or use an immersion blender) until smooth. Stir in cinnamon, cloves, and remaining 1 cup sugar. Bring to a boil over high heat. Reduce heat to low, and simmer, uncovered and stirring often, 15 minutes or until thickened. Cool about 45 minutes, and then spoon into airtight containers and refrigerate up to 2 months or freeze up to 6 months.

Note: I'm not sure why the puffs recipe tells you to do it all in two stages. I did them all at once--it makes a lot more sense. You can fit them all on one large baking sheet.

Apple Butter and Cheddar Puffs
Ingredients:
1 (17.3 oz) package frozen puff pastry sheets, thawed
2 egg whites, beaten
1/2 cup Easy Apple Butter
1 1/2 Tbsp fresh thyme leaves
1 1/4 cups shredded sharp cheddar cheese, divided
Parchment paper

1. Preheat oven to 400 degrees. Unfold pastry sheet, and cut into 9 rectangles or squares. Brush edges of rectangles with a small amount of egg whites. Stir together apple butter and thyme leaves, and spoon about 1 tsp apple butter mixture into the center of each rectangle. Sprinkle each with about 1 tbsp cheese. Fold 2 opposite corners together, and pinch to seal.
2. Gently transfer to a parchment paper-lined baking sheet. Brush pastries with egg whites, reserving remaining egg whites for second batch; spring each pastry with about 1/2 Tbsp cheese.
3. Bake at 400 degrees for 20-25 minutes or until puffed and golden brown. While first batch bakes, repeat procedure with remaining pastry sheet, egg whites, apple butter, and cheese. Serve immediately.

Creamy Vegetarian Enchilada Pasta

We made this recipe for dinner tonight and it was FANTASTIC--crazy easy, cheap, and took absolutely no prep at all. We all loved it!

http://www.budgetbytes.com/2014/08/creamy-vegetarian-enchilada-pasta/

Ingredients

• 1 Tbsp olive oil $0.16
• 2 cloves garlic $0.16
• 1 (4 oz.) can green chiles $0.87
• 1 cup frozen corn kernels $0.60
• 1 (15 oz.) can pinto (or black) beans $1.19
• 1 tsp cumin $0.10
• ¼ tsp red pepper flakes $0.02
• 8 oz. wide egg noodles $1.46
• 2 cups vegetable broth $0.27
• ½ cup sour cream $0.71
• 3 green onions, sliced $0.20
• ¼ bunch cilantro (optional) $0.25
• 2 oz. shredded pepper jack cheese $0.69

Instructions

1. Mince the garlic and sauté it in a skillet with olive oil over medium-low heat for 2-3 minutes, or until soft and fragrant. Add the can of green chiles (with juices), frozen corn kernels, can of beans (rinsed and drained), cumin, and red pepper to the skillet. Stir well.
2. Add the uncooked pasta and vegetable broth to the skillet. The broth will not fully cover the noodles. Place a lid on the skillet, turn the heat up to high, and allow the liquid to come up to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 10 minutes, stirring well half way through.
3. While the skillet is simmering, slice the green onions, roughly chop the cilantro, and shred the cheese.
4. After ten minutes of simmering, the noodles should be tender and most of the liquid absorbed. Stir the skillet well, then add the sour cream and stir until it has fully coated the pasta. Stir in most of the sliced green onions and cilantro, reserving a little to sprinkle over top.
5. Sprinkle the shredded cheese over the skillet, place the lid back on top, and let the residual heat melt the cheese. Once melted, add the remaining green onions and cilantro to the top of the pasta. Serve hot.

Easter Ham (from PW)

We really liked this Easter ham recipe from Pioneer Woman. It turned out a lot better than last year's ham for us, so I wanted to save it so we could try it again next year.

Ingredients

• 1 whole Fully Cooked Bone-in Ham (15-18 Pounds)
•  Whole Cloves
• 3 cups Brown Sugar
• 1/2 cup Spicy Brown Mustard
• 1 can Dr Pepper Or Coke
• 3 Tablespoons Apple Cider Vinegar

Preparation Instructions

Preheat the oven to 325 F.

Score the surface of the ham in a diamond pattern about 1/8-inch deep. Place cloves in the middle of each diamond. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2 to 2/12 hours---or longer, depending on the package directions. (Some hams may require 3 to 3 1/2 hours at a lower temp; just check the package.)

Heat the brown sugar, mustard, vinegar and soda in a small saucepan until bubbly. Cook until reduced and a bit thicker, about 15 minutes.

After about 2 hours of baking time, remove the foil and brush the glaze on the ham in 20 minutes intervals (put the ham back in the oven, uncovered, in between) until it's nice and glossy. Remove from the oven and allow to rest 15-20 minutes before carving.

Black Bean Soup (with dry beans and lime)

We had a bunch of dry beans we were looking to use up before we move, and I found this recipe from the Food Network website that looked good. And we really liked it--it was a lot better than some other black bean soups we've tried, just with the extra flavor of the ham and jalapeno and green pepper. Delicious! The only suggestion I would make is to simmer it even a little longer than the recipe suggests. The beans were fine once I pureed a lot of them, but they still seemed a little dry at first.

Black Bean Soup
Ingredients

1 pound dried black beans
4 cloves garlic
2 onions, roughly chopped
1 green bell pepper, seeded and roughly chopped
1/4 bunch fresh cilantro
Extra-virgin olive oil
2 sprigs fresh oregano
2 tablespoons ground cumin
1 smoked ham hock
1 jalapeno, split
1 3/4 quarts low-sodium chicken stock
Kosher salt and freshly ground black pepper
1 cup sour cream
2 teaspoons lime zest
Lime wedges, for garnish
Cilantro sprigs, for garnish

Directions

Pick through the beans and discard any debris - wash under cold running water. In a food processor, add garlic, onion, bell pepper, and cilantro.

Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano and cumin. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. Add beans, ham hock, jalapeno, and stock. Slightly cover and simmer for 2 hours until beans are tender.

When cooked, remove bay leaves and take out ham hock. Cut ham meat off the bone, cut into pieces and set aside.

Using a blender or immersion blender, puree just enough of the beans and stock (about a third of the total pot) to thicken up the soup and bring everything together. Season with salt and pepper and fold ham meat back into the soup.

Make the crema by combining sour cream and zest. Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro.

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/black-bean-soup-recipe.print.html?oc=linkback

Hoisin Chicken Drumsticks

Sometimes drumsticks are on sale at Kroger so I get them, and this was a crazy easy and delicious way to eat them. Obviously you could do this with just BBQ sauce or teriyaki sauce or any number of other flavors, but I wanted to be sure to remember this option. I might double the sauce and save half of it to pour on top of the chicken after it comes out so that there's more flavor while you're eating it.

hoisin chicken drumsticks

Yield: 4 servings ( 2 drumsticks each)

Prep Time: 15min

Cook Time: 50 min

ingredients:

3 tablespoons hoisin sauce
1 tablespoon freshly squeezed lime juice
1/4 teaspoon hot pepper sauce (or sambal oelek)
8 chicken drumsticks (skin removed)

directions:

1. Preheat the oven to 375 degrees F. Spray a 9x13-inch pyrex dish or casserole dish with nonstick spray.

2. Mix the sauce: in a small bowl, whisk together the hoisin sauce, lime juice and pepper sauce.

3. Place the drumsticks in the pan. Spoon the sauce over the drumsticks and spread to cover the tops and the sides.

4. Bake for 50 to 60 minutes, or until the chicken is tender and juices run clear when pierced with a fork.

Low-Sugar Cupcakes and Almond Cake

I am taking this online nutrition class, and these are some of the recipes that was shared. I wanted to save them for future reference!

Low-Sugar Cupcakes
4 eggs
1/3 cup sugar
1 tsp vanilla
2 tbsp milk
Flour
1 tsp baking powder

Separate the eggs; save both yolks and whites. Whip the egg whites to stiff peaks.
Add sugar and vanilla and milk to egg yolks; mix together.
Add flour until you get a thick batter, and add baking powder.
Fold in egg whites with batter until mixed.
Scoop batter into baking cups for cupcakes. Bake 9-10 minutes at 300-350, until a toothpick comes out clean.

Almond Cake
1 stick butter
3/4c sugar
1 tsp vanilla
4 eggs
2 1/2c Almond flour
2 tsp baking powder

Add wet ingredients and mix together, then add dry ingredients. Add to a greased round pan. Bake at around 350 for 15 minutes.

Sour Cream Old-Fashioned Doughnuts

Sour Cream Old-Fashioned Doughnuts with Vanilla Glaze

Recipe type: Baked Goods

Cuisine: American

Prep / inactive time:  1 hour

Cook / active time:  1 hour

Total time:  2 hours

Serves: 1 dozen doughnuts and holes

 

Don’t call these beauties “donuts”. These hand-forged, old-fashioned doughnuts are so good they earn every hyphen and extra letter.

Ingredients

Sour Cream Old-Fashioned Doughnuts

• 2¼ cups cake / soft-wheat flour, plus more for rolling and cutting
• 1½ teaspoon baking powder
• 1 teaspoon iodized salt
• ¾ teaspoons ground nutmeg
• ½ cup sugar
• 2 tablespoons shortening / vegetable lard, trans-fat-free preferred
• 2 large egg yolks
• ⅔ cups sour cream
• canola oil for frying

Simplest Vanilla Glaze

• 3½ cups confectioner’s / icing sugar
• 1½ teaspoon light corn syrup / golden syrup
• ¼ teaspoon iodized salt
• ½ teaspoon vanilla extract
• ⅓ cup plus 1 tablespoon hot water, (plus more if needed)

Instructions

Sour Cream Old-Fashioned Doughnuts

1. Sift flour, baking powder, salt and nutmeg together in a medium bowl, and set aside.
2. In a stand mixer fitted with a paddle, mix the sugar and shortening/vegetable lard for 1 minute on low speed, until sandy. Add the egg yolks, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula, until the mixture is light coloured and thick.
3. Add the dry ingredients to the wet ingredients in three separate additions, alternating with sour cream, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like cookie/biscuit dough.
4. Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap/cling film, for 45 minutes (or up to 24 hours).
5. Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 mm deep) in a deep fryer, large pot or high-sided frying pan to 325°F/165°C. Roll out the chilled dough on a generously floured counter or cutting board to ½ in/12 mm thick, or about 8 in/20 cm in diameter, flouring the top of the dough and the rolling pin as necessary to prevent sticking. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough to make extra holes (working with floured hands makes the dough less sticky), and cut again.
6. Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for 15 seconds, then gently flip them. Fry for 75 to 90 seconds, until golden brown and cracked, then flip and fry the first side again for 60 to 75 seconds, until golden brown. Transfer to a rack set over paper towels/absorbent paper.

Simplest Vanilla Glaze

1. Place the confectioner’s/icing sugar, corn /golden syrup, salt, vanilla and hot water in a large mixing bowl or in the work bowl of a stand mixer fitted with a paddle attachment. Using a whisk, or with the machine on low, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary. If the glaze seems too thick, add more water, a teaspoon at a time.
2. To glaze, dip one side of each hot doughnut into the warm glaze, and let dry for 10 to 15 seconds before serving.

We wanted to make these doughnuts forever, and I think we didn't exactly know what we were doing with deep frying, so they didn't come out as TOTALLY AWESOME as we'd hoped. But I want to try again sometime soon!