Tuesday, April 5, 2022

Loni's Blueberry Buckle

Loni P. 

Crumb Topping

1/2 cup (100g) granulated sugar
1/3 cup (67g) packed light brown sugar 
1 teaspoon ground cinnamon 
1/8 teaspoon freshly grated nutmeg 
1 1/3 cups (167g) unbleached all-purpose flour
8 Tablespoons (1 stick/113g) cold unsalted butter, cut into 1/2 inch (1.5cm) cubes

For the Buckle
1 1/4 cups (156g) unbleached all-purpose flour
1 teaspoon (4g) baking powder, preferably aluminum free
1/4 teaspoon (1g) baking soda
1/2 teaspoon fine sea salt 
1/4 teaspoon ground cardamom
6 Tablespoons (85g) unsalted butter, at room temperature
3/4 cup (150g) granulated sugar
2 large (100g) eggs, at room temperature
1 teaspoon pure vanilla extract 
1/2 teaspoon grated lemon zest 
2/3 (160g) cup sour cream 
2 cups (340g) fresh or frozen blueberries (thaw before folding into batter 
confectioner's sugar for dusting

Position a rack in the lower third of the oven and preheat the oven to 350 F (175 C). Butter the sides of a 9 inch round cake pan and line the bottom with parchment. 

To make the crumb topping: In a medium bowl, combine both sugars, the cinnamon, nutmeg, and flour and stir until well blended. Cut in the butter with a pastry blender until the crumbs are the size of peas. Transfer the topping to a covered container and set in the freezer to chill while you mix the cake batter. 

To make the buckle: Sift together the flour, baking powder, baking soda, salt, and cardamom into a medium bowl. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and granulated sugar together on high speed for 5 to 7 minutes, until light and fluffy. Reduce the speed to low and add the eggs one (50g) at a time, mixing well after each addition; scrape down the sides and bottom of the bowl with a rubber spatula as necessary. Mix in the vanilla, lemon zest, and sour cream.

With the mixer still on low speed, add the dry ingredients, mixing until just incorporated. Remove the bowl from the mixer stand (if using) and gently fold in the blueberries. 

Scrape the batter into the prepared pan and spread evenly with a spatula. sprinkle the crumb topping evenly over the top. Bake for 40 to 50 minutes until the top is golden brown and firm to the touch. 

Serve warm or at room temperature, right out of the baking dish. Sprinkle the top of the buckle lightly with confectioner's sugar just before serving. 

The buckle can be stored tightly covered, in the refrigerator for up to 3 days. 

Sunday, April 3, 2022

Sunny's Maple Bacon

Sunny A. 

Bacon
Brown sugar
Bourbon maple syrup

Mix into a paste, coat bacon. Bake at 375 degrees on foiled lined rimmed baking sheet, until done, 25 min or so. 

Friday, January 21, 2022

Allison's Peppermint Bark Chocolate Chip Cookies

Recipe Found HERE

3 1/4 cups all-purpose flour 
1 1/2 teaspoons baking powder 
1 teaspoon baking soda 
1 teaspoon sea salt 
1 cup unsalted butter, at cool room temperature 
1 1/2 cups light brown sugar 
1/2 cup granulated sugar 
2 large eggs 
2 teaspoons pure vanilla extract 
2 cups chopped peppermint bark, divided (Costco brand)
1 cup semi-sweet chocolate chips 
Flaked sea salt, for sprinkling on cookies 

Instructions Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside. 

In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside. 

Using a stand mixer, cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in 1 1/2 cups chopped peppermint bark and chocolate chips. 

Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart. Sprinkle with flaked sea salt. 

Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. While the cookies are cooling on the baking sheet, Gently push the remaining 1/2 cup of peppermint bark chunks into the tops of the cookies for decoration. Transfer cookies to a wire cooling rack and cool completely.

Sunny's Book Club Fruit Salad

Recipe Found HERE

1 cup Sugar
1 cup Water 
Juice Of 1 Orange 
Zest Of 1 Orange 
2 whole Vanilla Beans, Caviar Scraped Out (or 2 teaspoons Vanilla Extract) 
4 pt. Strawberries, hulled and halved 
2 pt. Blueberries 
2 cups Red Grapes, halved 
2 cups Green Grapes, halved 
Mint Leaves 

Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 to thicken slightly. Set aside to cool, then store in the fridge until cold. 

Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently. Garnish with mint leaves and serve.

Sunday, December 26, 2021

Roast Whole Beef Tenderloin

Recipe Found HERE (original recipe makes a red wine sauce, but my husband prefers gravy)

1 (2 - 3 lb) center-cut whole beef tenderloin roast 
Kosher salt (1/2 teaspoon per pound of beef) 
Freshly ground black pepper (1/4 teaspoon per pound of beef) 
2 Tablespoons vegetable oil 
1/4 cup beef broth 


ROAST

Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F. 

Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. I placed my heavy bottom roasting pan on the stove instead. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan). Place meat directly on roasting pan, no meat rack needed. I added a little water to the bottom of pan to help from burning the drippings. 


Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare (meat in photo is perfectly done at 125°), about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests. 

I love an oven proof thermometer with an alarm. Just set the meat temperature you want and the alarm sounds when the meat is done and you don't have to keep manually checking the meat opening and closing the oven and losing heat. 
Transfer the meat to a carving board (preferably with a groooved well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot. 

You can deglaze the pan with about 1/4 cup of water or broth over medium heat on the stovetop. Pour drippings through a mesh strainer to keep smooth. Reserve the drippings for the gravy.

Carve the tenderloin thinly into 1/3-inch-thick slices. Serve the beef with gravy or red wine sauce in the original recipe.


GRAVY

4 cups of beef broth (use powdered bouillion)
8 Tablespoons flour
8 Tablespoons unsalted butter

Melt butter in pan. Add flour and whisk until light golden blondem about 4 minutes whisking constantly. Slowly add 4 cups of beef broth and whisk until thickened. Pour in drippings from roasting pan, stir. Add salt and pepper to taste. 

If it tastes too weak add 1 Tablespoon at a time of powdered beed bouillion. 

Monday, November 15, 2021

Cranberry Sauce

1 (12-ounce/340-gram) bag fresh or frozen cranberries 
¾ cup/150 grams granulated sugar 
2 large lemons
water

Combine the cranberries, sugar and 3 tablespoons water in a medium saucepan. Zest the lemons directly into the saucepan. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve. Refrigerate until ready to serve.

Monday, July 26, 2021

Favorite Avocado Toast

Bread, toasted (sourdough or Dave's Killer 21 Whole Grains)
Cottage Cheese (optional) 
Avocado, smashed 
Everythig bagel seasoning 
Tomatoes, sliced
Balsamic glaze 



Toast bread, cool slightly. Spread cottage cheese on first, then add the smashed avocado. Sprinkle everything bagel seasoning generously on top. Add 2-4 slices of tomato. Drizzle with balsamtic glaze. Enjoy immediately.