Category Archives: Holiday

Christmas Breakfast Casserole

Posted by deliciousonadollar in Breakfast, Carolyn's Originals, Holiday and tagged with , , , , , , ,
Sausage Polenta Breakfast Casserole

Sausage Polenta Breakfast Casserole

On Christmas morning I’m usually torn between wanting to open gifts, and getting something ready for breakfast.  Of course, I start with coffee—I must have my coffee before anything.  Breakfast should be hearty enough to sustain us until we have dinner later in the day, so it can take some time to prepare.

So I have been experimenting with breakfast casseroles to come up with a recipe that can be assembled the evening before and just popped into the oven the next morning.  While it bakes you can be hanging out in you pj’s, tearing open those presents, and enjoying the smell of something wonderful baking in the oven.

I’ve recently found packages of pre made polenta at the grocery store.  They are tube shaped and wrapped in a plastic wrapper.  Usually found in a refrigerator case somewhere near the deli department. This can be a great convenience if you know what to do with it. So that is what I have been experimenting with.  This recipe uses the sliced polenta to make a crust (of sorts), into which you layer some precooked breakfast sausage, seasonings, and an egg/milk mixture.  Top with cheese, bake, and  out will come a spicy, cheesy, egg dish that is hearty and filling.  In the pictures you see here I have made only half the recipe for two of us, and not having bulk sausage on hand I used brown and serve sausages, cut into slices.

SAUSAGE WITH POLENTA BREAKFAST CASSEROLE

SERVES:   6 – 8

INGREDIENTS

  • 1  16-ounce roll polenta
  • 2 teaspoons olive oil, divided
  • 10 – 12 ounces breakfast sausage, crumbled
  • 1/2 cup sliced green onions
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • dash hot pepper sauce
  • 4 eggs
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese

DIRECTIONS

1.  Using 1 teaspoon of the olive oil, brush into a 9-inch pie dish or similar baking dish.

2.  Slice the polenta into 1/2 inch thick slices, and arrange in the bottom and up around the sides of the baking dish to form a “crust’.

3.  Put the remaining teaspoon olive oil in a medium skillet, crumble in the sausage and cook to render the fat from the sausage and brown it..  Add the green onions and garlic powder; sauté 5 minutes.  Remove from heat and spread over polenta in the baking dish.

4.  In a medium bowl,  Mix the eggs, milk, salt and hot pepper sauce.  Pour over the sausage mixture.  Cover with plastic wrap and refrigerate overnight.

Egg mixture poured over the sausage and polenta.

Egg mixture poured over the sausage and polenta.

5.  In the morning, preheat oven to 425 degrees.  Uncover dish,  sprinkle on the shredded cheese, and bake at 425 for 25 minutes or until set.

Sprinkle on shredded cheese before baking.

Sprinkle on shredded cheese before baking.

Melted cheese, and a little brown and crunchy around the edges, YUM!

Melted cheese, and a little brown and crunchy around the edges, YUM!

SOURCE:    A Carolyn Original

Mandelbrot

Posted by deliciousonadollar in Bars and Cookies, Holiday and tagged with , , , , , , ,
The Elf on the Shelf!

The Elf on the Shelf!

Before telling you about today’s cookies, I thought I would introduce you to one of our elves.  I have several of these little guys and every year I bring them out and “Hide” them on shelves and other places where they can get into mischief.  Occasionally they get moved from one spot to another so I find them in unexpected places.  They add a little fun to our Christmas preparations.

Today’s cookie recipe is for Mandelbrot.  They are crunchy cookies very similar to biscotti and so I include them in that general category of cookies.    They always contain almonds  as “mandelbrot ” is the German word for “almond bread”.

Mandelbrot

Mandelbrot

I have tried a variety of recipes for mandelbrot but I always come back to this one.  It has very few ingredients, is so easy to put together and is dependable in that the cookies never fail to come out good.  Everyone to whom I’ve given them loves them and asks for the recipe.  This is one example where simple is always better.  If you really want to dress them up a little a drizzle of dark chocolate over the top makes them especially appealing.  Biscotti-type cookies go great with a cup of coffee, and it’s OK to dunk!

MANDELBROT

YIELD:   3 1/2 — 4 dozen cookies

INGREDIENTS

  • 1 cup sugar
  • 3/4 cup salad oil
  • 3  eggs
  • 3 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon anise seeds, crushed
  • OR  1/2 teaspoon almond  flavoring
  • 1 cup finely chopped almonds

1.  Preheat oven to 350 degrees.  Lightly grease a baking sheet or line with parchment paper.

2.  In a large mixer bowl, mix at medium speed, the sugar, oil, and eggs until well blended and aerated .

3.  Add flour, salt and anise seeds, OR almond flavoring and continue beating until well mixed.  If  the dough becomes too stiff, stir in the remaining flour by hand.

4.  Stir in the almonds.

5.  Divide the dough in half.  With floured hands, on the prepared baking sheet, shape each half into a 12 x 3-inch loaf about 3 inches apart.

Form dough into two long loaves on lined baking sheet.

Form dough into two long loaves on lined baking sheet.

6.  Bake for 20 to 25 minutes until light brown.  Remove from the oven and immediately cut each loaf crosswise into 1/2 inch diagonal slices.

Slice baked loaves into diagonal slices.

Slice baked loaves into diagonal slices.

7.  Turn each slice on its side.  Return to oven and bake for 15 to 20 minutes more, turning the slices over at the half-way point to insure even browning.

Lay slices flat and bake again, turning over once until crisp.

Lay slices flat and bake again, turning over once until crisp.

They should be crisp and toasted, pleasantly crunchy, but not too hard.  Adjust baking time to your liking.

Mandelbrot. a welcome gift.

Mandelbrot. a welcome gift.

SOURCE:   Cooking Light,  2009

Gingerbread Biscotti – Dipped in Chocolate

Posted by deliciousonadollar in Bars and Cookies, Holiday and tagged with , , , , , ,
Chocolate-dipped gingerbread biscotti

Chocolate-dipped gingerbread biscotti

Biscotti, those twice-baked Italian cookies, have been on my must-make-for-Christmas-list for the past few years.  The Holidays wouldn’t be the same without them.  I have made a variety of flavors over the years, some of them we really loved, others were just so-so.  Some kind of biscotti always ends up in the cookie-gifts I put together for friends and family.  This particular recipe is one of our very favorites, and becomes a favorite of everyone who has it.  I either get asked for the recipe, or “are you making those spicy biscotti cookies this year?”  The answer is Yes, Yes,Yes.

These cookies are just great as a light dessert,  with a cup of coffee,  on a dessert buffet, or for a cookie swap.   I can’t imagine anytime when they wouldn’t be welcome, and not just for the Holidays.  They can be made and enjoyed any time of the year.  Dipping them in chocolate may be omitted, but the combination of gingerbread and chocolate is so good and a little decadent!   I’ve even gone so far as to sprinkle the chocolate end with finely ground nuts or decorative sugar while the chocolate is still moist.

CHOCOLATE-DIPPED GINGERBREAD BISCOTTI

YIELD:   Makes about 2 1/2 dozen biscotti

INGREDIENTS

Molasses, spices and ginger are the essentials for these cookies.

Molasses, spices and ginger are the essentials for these cookies.

  • 3/4 cup crystalized ginger, chopped
  • 2 Tablespoons ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed dark brown sugar
  • 6 Tablespoons unsalted butter, at room temperature
  • 2 large eggs
  • 1/4 cup light molasses
  • 2  3/4 cups all-purpose flour
  • 1  1/2 teaspoons baking powder
  • 2/3 cup ( 4 ounces ) chopped bittersweet chocolate, or chocolate chips

DIRECTIONS

1.    In a large bowl, whisk together the the spices and the sugars.  Sift in the flour and baking powder, and whisk to blend well.

2.    In a large mixer bowl, beat the butter until light and creamy.  Beat in the eggs, 1 at a time, followed by the molasses, until the mixture is smooth.

3.    Add the flour/spice mixture and mix to blend.  Add in the chopped ginger.  The dough will be thick and slightly sticky.  You may need to stir in the last of the flour and the ginger.

Cover the dough and chill for at least as hour.

Cover the dough and chill for 2 – 3 hours.

4.   Divide the dough in half, wrap each half in wax paper or plastic wrap, and chill for 2 to 3 hours.  (When tightly sealed, the dough will keep for up to 1 week in the refrigerator.)

5.   Preheat the oven to 375 degrees.  Grease a baking sheet, or line with parchment paper, set aside.

6.   With lightly floured hands, shape each portion of dough into a loaf about 1/2 inch thick, 2 inches wide, and 12 to 14 inches long.

Shape the dough into two long loaves with your hands.

Shape the dough into two long loaves with your hands.

Place the loaves on the prepared sheet at least 2 inches apart.   Bake until the loaves are completely set and a toothpick inserted in the middle comes out clean—-about 25 minutes.    Do not turn off the oven.

IMG_2053

7.    Place the baking sheet on a wire rack and let the loaves cool on the sheet for 5 minutes.  With a serrated knife, firmly cut each loaf on the diagonal into slices 1/2 inch thick.

Cut each loaf crowd-wise into slices.

Cut each loaf crowd-wise into slices.

Place the slices upright on the baking sheet and return to the oven for 10 minutes, or longer if you like a crisper cookie.   Remove the biscotti from the oven and transfer to a wire rack to cool completely.

8.    Melt the chocolate in a heat-proof bowl over boiling water or in the micro-wave.  Dip one end of each cookie into the chocolate, and using a knife or spatula, smooth as needed.  Do not dip more than half of each cookie.  Set the cookies upright on a wire rack until the chocolate has set.

After dipping stand the cookies upright to allow the chocolate to firm up.

After dipping stand the cookies upright to allow the chocolate to firm up.

Cookies may be stored in an airtight container, separated by wax or parchment paper between the layers.

Biscotti are always good with coffee or a glass of wine.

Biscotti are always good with coffee or a glass of wine.

Nutrition summary:  per cookie:  135 calories, 4 g. fat, 1 g. fiber, 21 mg. cholesterol, 33 mg sodium.

SOURCE:   Martha Stewart,  Gifts From Your Kitchen

Red Velvet Crinkle Cookies

Posted by deliciousonadollar in Bars and Cookies, Holiday and tagged with , , , ,
Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

Cookies made from a boxed cake mix—one of my favorite kinds to make when I’m in a hurry and need a sweet fix!.. They only take about 5 minutes of your time, and they come out delicious and chewy!..  Just think,  you can use any flavor of cake mix in this recipe to make crinkle cookies;  ones that are particularly good are lemon, chocolate, and this one.   I chose the Red Velvet for now, because they look so festive.  I’m also considering using a white cake mix and tinting the batter a light green.  The two kinds together on a plate, red and green with white sugar coating, oooooh, so pretty!

RED VELVET CRINKLE COOKIESIMG_1812

INGREDIENTS:

  • 6 Tablespoons butter, melted
  • 2 large eggs
  • 18.25  oz. box Red Velvet Cake Mix
  • 1/2 cup powdered sugar

DIRECTIONS

  • Preheat oven to 375 degrees.  Line 2 cookie sheets with a silicon mat or parchment paper.  Place powdered sugar in a shallow bowl and set aside.
  • In a large bowl, combine butter, eggs and red velvet cake mix until there are no large lumps left.
  • Roll dough into 1 inch balls ( about 1 Tablespoon worth of dough.) and roll in powdered sugar.

  • Roll balls of dough in powdered sugar.

    Roll balls of dough in powdered sugar.

  •  Place on cookie sheets, leaving about 2 inches for spreading.

  • Place on cookie sheets and allow room for spreading.

    Place on cookie sheets and allow room for spreading.

  • Bake for 8 – 10 minutes, or until the tops have cracked and they look set ( the centers will still be gooey)  Let sit for 5 minutes and then transfer to a cooling rack.

  • Place on a cooling rack to cool.

    Place on a cooling rack to cool.

  • May be stored in an air-tight container for up to 5 days.
Good on their own, but better with vanilla ice-cream.

Good on their own, but better with vanilla ice-cream.

These cookies are wonderful served with some vanilla ice-cream.

SOURCE:   Duncan Hines.com

Continuing the Baking Traditions

Posted by deliciousonadollar in Bars and Cookies, Holiday and tagged with , , , , , , ,
Scandinavian Kringla Cookies

Scandinavian Kringla Cookies

As we now count down the weeks and days until Christmas, I will be doing a lot of baking.  It seems as though every weekend brings some event that I will be bringing baked goods to.  The first of these takes place  this weekend at our church where we will be having a “Christmas Cookie Walk”.  This has become an annual tradition where many of the women of the church bake cookies and package  them in half dozen amounts, attractively and creatively presented.  The townspeople look forward to this event and come in “droves” to purchase our home baked bars and cookies.

Baking cookies for the Holidays has been going on in my family for a long time.  For me, baking the same recipes that my mother and grandmother baked is a connection to the past, and like me my daughter also bakes some of these same recipes.  So we are carrying on those same baking traditions.

IMG_1816

I am making two kinds of cookies for our “Cookie Walk”.  One is an old Scandinavian recipe called Kringla that I am happy to share with you today.  The other is a Red Velvet Crinkle cookie.  I will be telling you about that one in my next post.

Kringla is a somewhat plain, not too sweet cookie with a mild anise flavor, made from a dough made tender by the addition of sour cream, and a little butter.  The dough is easy to work with in forming the “ropes” that you shape into the cookie.  Initially, after mixing , the dough is somewhat sticky, but I let it chill for about an hour, and then find it smooth and shapeable. Kids will like forming loops and twists with this easy to handle dough. Because they are pale in color, using decorative sugar to decorate them gives them a festive appearance.  A cup of hot coffee or a glass of cold milk is a must when enjoying Kringla.

KRINGLA

YIELD:   Makes about 48 cookies

INGREDIENTS:

  • 3  3/4 cups all-purpose flour
  • 2 teaspoons baking powder

    Anise is available as either crushed or whole seeds,or as an extract.

    Anise is available as either crushed or whole seeds,or as an extract.

  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg white
  • 1 Tablespoon water
  • 3 egg yolks, slightly beaten
  • 1 1/4 cups granulated sugar
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1 Tablespoon butter, melted
  • 1/4 teaspoon anise extract, or  1/2 teaspoon vanilla
  • coarse or fine decorating sugar

1.  In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.

2.  In a small bowl or cup lightly whisk together the egg white and water, set aside.

3.  In a large bowl, beat together the egg yolks, sugar, milk, sour cream, melted butter and anise extract, (or vanilla)

Cream together the sugar, egg, butter, sour cream, and anise extract

Cream together the sugar, egg, butter, sour cream, and anise extract

4.  Using a wooden spoon stir in the flour mixture until combined.  The dough will be stiff and sticky.  Cover the dough and  chill for about an hour.

5.  Preheat oven to 350 degrees.  Lightly grease 2-3 cookie sheets or line with parchment paper.

6.  On a well floured surface, drop about 1 tablespoon of dough. Roll dough into a 5- or 8-inch long rope.

Roll small balls of dough into ropes either 5 inches or 8 inches long.

Roll small balls of dough into ropes either 5 inches or 8 inches long.

On the prepared cookie sheet, shape a 5-inch rope into a ring, crossing it over itself about 1 inch from ends.

Form dough into a circle and cross the ends.

Form dough into a circle and cross the ends.

Or fold an 8-inch rope in half and twist three times; seal ends with egg white mixture.

Fold dough in half and twist three times.

Fold dough in half and twist three times.

Repeat with the remaining dough, placing shapes 2-inches apart on the cookie sheets.

7.  Brush cookies with egg white mixture, and sprinkle with decorating sugar.

Brush with egg white and decorate with sugar.

Brush with egg white and decorate with sugar.

8.  Bake for 8 to 10 minutes or until bottoms are a light golden brown.  Transfer to a wire rack and cool.

Baked and cooling on a wire rack.

Baked and cooling on a wire rack.

Enjoy Kringla with a cup of coffee or a glass of cold milk.

Enjoy Kringla with a cup of coffee or a glass of cold milk.

To bake ahead and store: After baking, place cookies in layers separated by waxed paper in an airtight container.  Store in a cool area.  They may also be frozen for up to 3 months.

SOURCE;   My Mom’s recipe box.

Giving Thanks

Posted by deliciousonadollar in Holiday and tagged with ,

On this day when we stop to appreciate and give thanks for all that we have I want to send a message of Thanks to my readers and friends for their continued interest and loyalty in reading what I have to say about food and its preparation.  Without all of you out there I would just be throwing my words to the wind, but knowing you are there, reading and often times responding to my posts, keeps me fresh and interested in this pastime of mine.  My heartfelt thanks go out to you and may you and your loved ones Have A Happy Thanksgiving!

Sweet Potato Cookies

Posted by deliciousonadollar in Bars and Cookies, Holiday and tagged with , , , , , ,

Sweet Potato Cutout Cookies

These cookies share one of the traditional flavors of Fall and Thanksgiving:  sweet potatoes.  I like to make them for any children who may be at my Thanksgiving Table, as not all of them like pie, preferring ice cream and cookies instead.  This year I have added two new cookie cutters to my collection; a turkey and a pumpkin, and I wanted to try them out, and since I am cooking sweet potatoes for a side dish, the small amount needed for this recipe allows me to make two things at once.  I like that!

These cookies are a kind of takeoff on the traditional Thanksgiving casserole of Baked Sweet Potatoes with Marshmallow Topping.  I have made some minor adaptations to make them less sweet, and don’t usually frost them with the Marshmallow Frosting, but if calories are not a concern by all means top the cookies with the frosting.  You may also brush the tops with a little egg white before baking,  sprinkle with sugar and add a pecan or other piece of nut to garnish them.

What I did for the cookies pictured here is make an Ornamental frosting with egg white, confectioners’ sugar, and a little vanilla.  Then lightly frost them, like a glaze, and sprinkle with decorative sugar.

They are not a sweet cookie so they can take a small amount of frosting.  Children will like them for the shapes, and the frosting, not realizing they are getting some good nutrition from the sweet potatoes.   I haven’t tried it yet, but I think you could make them with pumpkin instead of sweet potatoes, since both are so similar as to be interchangeable .

SWEET POTATO COOKIES

Type of cookie:  Rolled cutout.   Makes about 15 large cookies

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon cinnamon  (Seems like a lot of spices, but this is no mistake.)
  • 1 Tablespoon ginger
  • 1/4 teaspoon black pepper
  • 1/2 cup ( 1 stick) butter, softened
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1/2 cup cooked and mashed sweet potato
  • 1 egg white lightly beaten with a little water
  • 1/2 cup pecan halves, or other nut pieces
  • Marshmallow Frosting, (optional.)   Recipe follows.

1.  Combine the flour, baking powder, salt, cinnamon, ginger and pepper in a medium bowl; set aside.

2.  Cream the butter and brown sugar until light and fluffy.  Add the egg and sweet potato and beat well.

3.  Add the flour mixture and blend well.  Form the dough into a flat disk, cover with plastic wrap, and refrigerate for 30 minutes.

4.  Preheat the oven to 325 degrees.  Grease 2 cookie sheets or line with parchment paper.

5.  Roll the dough out on a floured work surface to 3/8 inch thick.  Cut with a 3-inch cookie cutter.  Place the shapes on the cookie sheets 2 inches apart.

6.  Brush the cookies with the egg white mixture, and press a nut piece into the center of each cookie.

7.  Bake for 15 – 18 minutes, until lightly browned.  Let cool on the pans for 5 minutes, then transfer to cooling racks to finish cooling.

Turkey Cutout Cookies

Pumpkin Cutout Cookies

MARSHMALLOW FROSTING

  • 2 Tablespoons milk
  • 6 Tablespoons sugar
  • mini-marshmallows
  • 2 Tablespoons boiling water
  • 1/2 teaspoon vanilla extract

1.  In a saucepan over medium-low heat, heat the milk and sugar for 6 minutes without stirring.

2.  In a double boiler heat the marshmallows.  When they are very soft add boiling water, stirring until smooth.

3.  Remove from heat.  Add the vanilla.  With an electric mixer on medium speed beat in the hot sugar, keep beating until partly cool.  Use at once.

Pretty and Inviting. Garnished with a pistachio nut and decorative sugars.

SOURCE:   Crazy about Cookies by Krystina Castella

Butternut Bisque

Posted by deliciousonadollar in Appetizers, Holiday, Soups and tagged with , , , , , , , ,

Butternut Bisque

As many of you are probably doing,  I’m making out my menu for Thanksgiving Dinner, checking the cupboard for what I have on hand and what I need to get.  My shopping list is close at hand.  There are certain dishes that are alway present on my Thanksgiving dinner table because it’s a favorite of someone in the family and they want to enjoy it once again.  Each year I try to make one dish a little different than I’ve made it previously just to give it a new spin, or I introduce something new.

This year as my guests arrive, I will be serving small cups of soup along with a cheese board and crackers.  The soup is one which I have made many times before, but never served as an appetizer, so we will have to see how that works out.  Because it is a favorite of my husband and me I’m sharing it here.  We usually have it with grilled cheese sandwiches, and it makes a very hearty meatless meal.  You might also want to serve it in small cups as a appetizer for your holiday meal as I will be doing.

The recipe has gone through several adaptations, but was originally given to me by a co-worker, who was a wonderful French cook.  She grew a big garden every year and just had a special way of using all those vegetables she grew.  Her soups were outstanding, and I’m fortunate that she shared some of her recipes with me.  They are some of my very favorites.

BUTTERNUT BISQUE

SERVINGS    6

INGREDIENTS

Ingredients for Butternut Bisque

  • 2 – 2 1/2 pounds butternut squash,  peeled and cubed
  • 2 Tablespoons butter
  • 2 carrots, peeled and sliced into coins
  • 1 onion, chopped
  • 1 stalk celery, sliced
  • 2 medium potatoes, peeled and cubed
  • 5 – 6 cups chicken or vegetable broth
  • 1 1/2 teaspoon curry powder
  • pinch each:  nutmeg, ginger, cayenne pepper
  • salt and pepper

DIRECTIONS

1.  Melt butter in a large soup pan.  Add onions, carrots, and celery.  Saute for 2-3 minutes.

Saute onions, carrots, and celery.

2.  Add potatoes and squash to the pan; followed by the broth.

Potatoes and squash ready to be added.

Bring to a boil.  Decrease heat, cover and simmer till vegetables become very tender,  approximately 40 minutes.  Add the curry, nutmeg, ginger and cayenne.

3.  Puree the soup mixture using an immersion blender, or regular blender working in batches.  Return soup to the pan.  Add salt and pepper to taste.  Keep warm till ready to serve.  Serve hot with a dollop of sour cream on top.

This is the perfect use for a fall vegetable.

SOURCE:   With thanks to Ann N., my friend, who was so generous in sharing her recipes and cooking talents with me.

Pumpkin-Apple Streusel Muffins

Posted by deliciousonadollar in Breakfast, Brunch, Holiday, Snacks and tagged with , , , , ,

Pumpkin-Apple Streusel Muffins

I’ve just eaten one warm from the oven..I was patient just long enough to photograph them and then I HAD to have one.  Oh,Boy,  are they good!  Fall spices, apple and pumpkin married together, not too sweet, a tender crumb, and a crunchy crumb topping.  What else could you do to these to make them any better?   I think these are perfect anytime you want to have one.  At breakfast with coffee?  Mid-morning coffee break?  For Lunch with yogurt or cottage cheese perhaps?  For dessert after dinner—as I said, anytime at all.  You must make these now, before there’s no more pumpkin left on the store shelves.  You’ll be sorry if you don’t.
The recipe makes a batch of 18 muffins.  I thought that was a lot for just two of us, so I made half a recipe and got nine muffins. Now I wish I had made the whole thing and froze some.  Guess I’ll just have to make more to have on hand for Thanksgiving morning.

PUMPKIN-APPLE STREUSEL MUFFINS

YIELD   18 MUFFINS

INGREDIENTS

  • 2 1/2 cups all purpose flour  ( I used half white flour and half whole wheat)
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 cups apple finely chopped

STREUSEL TOPPING

  • 2  Tablespoons flour
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 4 teaspoons butter

1.  Preheat oven to 350 degrees.  Lightly grease 18 muffin cups, or line with paper liners.

2.  Mix all dry ingredients together in a large bowl.  ( flour through salt)

Dry ingredients.

3.  Mix wet ingredients together in a medium bowl.  ( eggs, oil and pumpkin puree)

Wet ingredients.

4.  Add wet ingredients to dry ingredients and mix just to moisten.  Fold in apples.

Mix everything together. Fold in chopped apple.

5.  Fill muffin cups about 3/4 full.

6.  Mix together the streusel ingredients to form coarse crumbs, and sprinkle on batter.  Pat lightly to adhere.

7.  Bake at 350 degrees for 35 – 40 minutes.  Test for doneness with a toothpick.  Cool slightly in pans and then transfer to cooling racks to cool completely.   Ha!  if you can wait that long!

SOURCE:  adapted from all recipes.com

Blueberry Biscuits

Posted by deliciousonadollar in Breakfast, Brunch, Holiday and tagged with , , , , ,

One of the pleasures of a holiday weekend for me is the slow start to my days.  I like to linger over my coffee and enjoy a freshly baked “go with”, talk with Mr. D., plan out the day, catch up on the news and mail,etc.   This past weekend was no exception.

One of the  baked goodies  that I make often are biscuits, and quite frequently I add either dried or fresh fruits to add a little extra nutrition.  This serves as breakfast many times, but they can certainly fit into a brunch menu, especially by adding in savory ingredients like crumbled bacon, chopped chives or grated cheese. The choice of add-ins is limited only by your imagination.

The biscuits I made this weekend contained blueberries , thus the name BLUEBERRY BISCUITS.  They are super easy to make, with hands on time about 20 minutes, and baking time 17 minutes.  The recipe makes 12 biscuits.  These also make a nice biscuit base for strawberry shortcake.  Going that route will produce a ” red, white, and blue” dessert for patriotic holidays.  How neat is that?

Ingredients to have ready are:

  • 2 cups of flour
  • 2 tesp. baking powder
  • 2 Tbsp. sugar
  • 1/2 tesp. salt
  • 1/4 tesp nutmeg
  • 1 cup blueberries
  • 1/2 cup unsalted butter
  • 3/4 cup buttermilk, or sour milk ( 2 tesp  vinegar + milk to measure 3/4 cup)
  1. Preheat oven to 425 degrees.  Prepare a parchment-lined baking sheet, or spray  with non-stick spray.
  2. In a large bowl stir together flour, baking powder sugar, salt and nutmeg to thoroughly mix.
  3. Cut  in butter with pastry cutter to make coarse crumbs;  stir in blueberries, then buttermilk. Mix minimally, just to moisten.
  4. Turn out onto a floured surface, gently lift and fold dough onto itself several times, turning a quarter turn with each fold.
  5. Place onto baking sheet.  With palm of hands, form into a 7-8 inch square, approximately 1 inch thick.  Using a floured knife o pizza cutter, cut into 12 biscuits, leaving them intact.
  6.  Bake in upper half of oven for 17 to 20 minutes or until golden brown.  Cut or pull apart to serve.

SOURCE:  Adapted from Southern Living 1993 Annual Recipes