You are braver than you believe...

My hubby just finished painting my office, he thought this was an excellent reminder to us each day. As we all feel those insecurities and doubt from time to time.

Have I Gone Mad?

Since we know the best creative minds are often a little left of center, this phrase adorns the corner of our library. The baby grand is not yet reassembled - but this will be just above the budding, or accomplished,  musician.

Six Impossible Things

After repainting the kitchen, there was a sad blank spot just above the large stove hood. This seemed like a lovely little phrase to compliment the room.

Berry Patch Pie

A delightful, colorful pie I easily reduced the fat and sugar by replacing part with greek yogurt and allowing the berry flavor to take the center stage instead of too much sugar. The calories are reduced because this is a single crust pie with a simple lighter topping. It has an abundance of flavor and all of my children loved it, even those who weren't big raspberry fans! Try it out, enjoy and please let me know what you think!

Preheat oven to 450 degrees

1 unbaked pie shell
1/2 cup sugar
6 oz cup of Greek yogurt
1/4 cup sour cream
3 tablespoons flour
1/4 teaspoon salt
2 cups fresh raspberries
2 cups fresh blueberries
1/4 cup plain bread crumbs
2 tablespoons sugar
1 tablespoon melted butter

Line the bottom of pastry lined pie with a doubled sheet of foil and bake at 450 degrees for five minutes, uncover and bake for 5 more minutes. Remove from oven and cool. Reduce oven temperature to 375.

Wash berries and set aside. In a small bowl combine yogurt, sour cream, sugar, flour and salt.

In a small bowl combine bread crumbs and sugar with melted butter.

Place berries in prebaked and slightly cooled pie shell. Spoon yogurt mixture on top. Sprinkle bread crumb mixture on top.

Cover edge of pie and bake at 375 for 25 minutes. Remove edge covering and bake additional 25 more minutes or until top is golden and berries are bubbling.

Cool and serve, it is wonderful warm or cold the next day. Keep refrigerated. Do use fresh berries, frozen makes too much juice and will result in a soggy pie.

Scottish Scone & Berry Pudding

A delicious simple dessert or leisurely brunch and lovely way to use up an abundance of berries. In America this would be recognized as more of a cobbler. Feel free to use a variety of your favorite or seasonal berries.

Preheat oven to 425 degrees, lightly grease a 2 to 2 1/2 quart dish, a pretty one for serving.

Mix together in baking dish:

5 cups fresh strawberries, preferably organic, rinsed and hulled, cut in half if very large
1/2 cup fresh cleaned raspberries (blackberries, blueberries)
1/4 cup white or brown sugar

Measure out 1 cup of Greek Yogurt and place large dollops atop the berries.

Scone Topping:

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 cup brown sugar
1 teaspoon lemon or orange zest
1/2 cup melted butter
1 egg, lightly beaten
1/2 teaspoon almond extract

In a medium bowl combine the flour, baking powder, sugar and zest. Combine the butter, egg and extract then add the the dry mix until a dough forms. Place dough dollops atop the yogurt and crumble any straggling topping around the edges.

Bake for 20-25 minutes until the top is golden and the berries are bubbly. Cool and serve warm or chilled, store any remaining in the fridge, covered.

Gourmet Pizza Sauce

This has been a long process and finally I have a product I'm quite pleased with. A good pizza sauce is hard to find, the store bottles are sub par at best. I find most to be too bland or too sweet. This sauce marries a beautiful combination of rich, flavorful, a touch of sweet and is perfect for dipping, topping or pizza.

In a bowl combine:

1 6oz can Muir Glen organic tomato paste
1 6oz can of warm water (use the tomato can)
2 tablespoons of honey
3 tablespoons Parmesan cheese
2 teaspoons Italian Seasoning
1/4 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
Dash of cayenne pepper
Salt & Pepper to taste

Combine all ingredients and allow to set for about a half an hour. Taste and adjust salt if needed. Enjoy!

Ideas for sauce use:

Pizza
Panetini appetizers
Dipping cheesesticks, breadsticks
Sandwich spread for panini's or subs

Honey Roasted Pecans

I've been hooked on these very since I had them in a salad once with dried cranberries and feta. I went searching for them and didn't care much for the price tag! Recently I was thrilled to come across two pound bags of raw almonds, pecans, walnuts and pine nuts at amazing prices at Costco. I figured it can't be too difficult to create the raw nuts into tasty roasted nuts.

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

Ingredients:

1 pound pecans

2 tablespoons honey
1 1/2 tablespoons maple syrup
1 1/2 tablespoons butter
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 tablespoons of sugar
extra salt for sprinkling

Warm to melt: honey, maple syrup and butter. Add salt, vanilla and cinnamon.

Add raw nuts to large bowl, pour mixture over and toss to coat. Spread evening on the parchment lined baking sheet.

Cook 6 minutes at 350 degrees. Stir around and spread evenly again, cook 6 more minutes.

Pour nuts into bowl, you can easily do this by picking up the parchment and sliding the nuts into the bowl, toss with the 2 tablespoons of sugar and a sprinkling of salt.

Cool and store in mason jar. I usually pour them back onto the parchment to hurry the cooling process because the kitchen is usually full of willing tasters by that time!

This recipe would work with almonds or cashews too. If you like sweet/spicy you could toss in a little cayenne pepper. To make it more of a harvest spice flavor, add a dash of nutmeg, allspice or ginger.

Vegetarian Southern Red Rice, Beans & Sausage

Headed into the oven!

Beautiful colors mingle here to create a hearty, satisfying meal.

Preheat oven to 350 degrees and grease a 13 x9 baking dish.

3 tablespoons organic butter
1 cup chopped red onion
1 can diced green chilis (4oz)
2 links of Tofurky Kielbasa links, cut into chunks
1/2 cup canned organic pinto beans
1 cup white rice
1 can fire roasted tomatoes
1 1/2 cups veggie broth (a cup if you don't live at high altitude)
1 tsp hot sauce, or a bit more if you like it hotter like we do!
Salt & pepper to taste

In a saucepan melt butter and saute the onion, peppers and sausage. Add remaining ingredients and simmer until sauce thickens in about ten minutes.

Pour into prepared baking dish, cover with foil and bake 40-45 minutes until rice is tender.

This goes perfect with my Sweet Corn Bread or Indian Fry Bread would be great too!

Soft gingerbread cookies

Preheat oven to 350 degrees. Grease three baking sheets. Recipe makes three dozen cookies.

1 cup unsulfured molasses
1/2 cup sugar
6 tablespoons butter
2 tablespoons milk (I used almond milk)
4 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon (the Vietnamese Cinnamon from Penzey's spices is Amazing!)
3/4 teaspoon ground cloves
1 teaspoon ground ginger

In a medium saucepan heat the molasses to the boiling point. Remove from heat and add the sugar, butter, and almond milk. Mix flour, baking soda, salt and spices. Add to the molasses mixture. Add 4-6 tablespoons of water until the dough comes together.

Using a cookie scoop or tablespoons place a dozen on each sheet. This is the fast method. You can also roll them on a lightly floured surface and cut them out with cookies cutters if desired.

Bake at 350 degrees about 5-7 minutes if using cutouts or about 7-8 minutes for cookie scoops. Cool on cookie sheet for a minute then remove to rack to finish cooling.

Dust with powdered sugar or a confectioners glaze of powdered sugar and water mixed to drizzling consistency. Add a touch of extract for extra flavor if desired.

As with many spice desserts, the flavors will be more pronounced the next day, if they last that long.

Pumpkin spice muffins

These are perfect for snacks, breakfasts or treats to have for Christmas company. They also make lovely gifts.

Preheat oven to 350 degrees. Get out two 12 cup muffins tins and line with paper baking cups- I like to use fun holiday colors. Recipe makes 24 muffins.

Ingredients:

3 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1 teaspoon salt
1 teaspoon baking soda
4 organic eggs (To make vegan, replace the egg with EnerG or ground flax seed mix)
1 cup white sugar
1 cup brown sugar
1 can of organic pumpkin (2 cups)
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
Chopped nuts for topping
Cinnamon sugar for sprinkling on top

In a large bowl combine: white sugar, brown sugar, pumpkin, vegetable oil and extracts- stir to combine. Beat in eggs until thoroughly mixed. In a medium bowl combine flour, cinnamon, nutmeg, cloves, salt and baking soda. Add dry mix to wet and stir just until incorporated.

Scoop into the 24 muffin cups. I use a spring-action ice cream scoop, it is the perfect amount for each muffin cup. Sprinkle chopped nuts and cinnamon sugar over each muffin.

Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean. They will keep at room temperature for several days, although I doubt they last that long.

*Another variation is to cut 24 small (teaspoon) sized pieces of cream cheese and press in the center of each muffin before topping with nuts and cinnamon sugar. This makes the muffins similar to the coffee house version.

*For reduced fat you can substitute applesauce for up to half of the vegetable oil.

*I have also added a 1/2 teaspoon of espresso powder when I had it on hand.

Blossoms

Spring in Colorado

Tempeh Potato Salad

This is an easy side dish and perfect for spring and summer. Traditional potato salad can be heavy but this lighter version is great for vegetarians, even vegans.

2-3 pounds of potatoes, washed, peeled and cut into chunks

Put potatoes in large saucepan of water, boil as you would for mashed potatoes about 15-20 minutes, drain and set aside.

Next:

1 package Tofurky Tempeh, cut into cubes

½ cup chopped onion

Saute the tempeh and onion in a little olive oil until tempeh is brown and onion are softened, set aside to cool.

In a large bowl combine:

1 ½ cups of Veganaise (a vegetarian mayonnaise), you could use your favorite mayo or Miracle whip

1 Tablespoon vinegar

2 Tablespoons mustard

1 Tablespoon Mrs. Dash seasoning

1 teaspoon salt

½ teaspoon pepper

Stir in the tempeh and onion, then the potatoes. I like to add a can of sliced drained black olives. If you like a little heat, a sprinkle of Cayenne pepper will spice it up nicely.

To give it southwestern flare, add a can of diced green chilies. A chopped bell pepper adds good color and texture.

Let it cool in the bowl, stirring occasionally to release the steam. Store covered in the fridge.

Easy: American Three Bean Salad

This side dish goes together very quickly and is perfect to make ahead for the next day’s picnic, potluck or summer BBQ.

Ingredients:

1 can cut green beans, drained

1 can garbanzo beans, drained and rinsed

1 can kidney beans, drained and rinsed

½ cup chopped onion, soaked in a bowl of water for five minutes, then drained

½ cup veggie oil

½ cup red wine vinegar

½ to ¾ cup sugar (use ¾ if you like your salad sweeter)

½ teaspoon dried tarragon

1 teaspoon salt

A few turns of the pepper grinder, to taste

In a large glass bowl add green beans, garbanzo beans, kidney beans and chopped onion. In a shaker bottle or canning jar with lid, combine the oil, vinegar, sugar, tarragon, salt and pepper. Shake to combine. Pour over the three bean mixture.

Refrigerate until ready to serve, the flavors will combine better if you plan to make it a few hours ahead of time, or the day before. I prepared this early in the morning so when the guys came home for lunch in the afternoon, it was ready.

Easy: Salmon Canapé Spread

This super easy spread whips up fast with ingredients you probably already have. It’s perfect for a variety of canapés or crackers. Rye bread is an excellent complement; I also really liked it on Triscuit Rosemary and Olive Oil crackers.

Ingredients:

1 8oz package of Philly Cream Cheese

1 6oz can of salmon, drained

2 teaspoons lemon juice

1 teaspoon Worcestershire sauce

½ teaspoon dried tarragon

½ teaspoon Mrs. Dash seasoning

2 turns of the pepper grinder

A dash of salt if desired

Simply soften the cream cheese and mix in remaining ingredients. Store in fridge until ready to serve.

Prairie Au Gratin Potatoes

Grease a 13 x 9 inch dish, preheat oven to 350 degrees

6 medium potatoes, peeled and thinly sliced

1 cup shredded cheese (I used the bag of 3 cheese blend I get at Costco)

1 cup heavy cream

½ cup milk

1 teaspoon salt

Freshly ground pepper

Line the baking dish with one layer of potato slices, cover with ½ the shredded cheese, ½ cup of cream and ½ teaspoon salt with a few cranks of the pepper grinder. Repeat layer again and pour the ½ cup milk last over the top.

Bake uncovered at 350 degrees for about 45-50 minutes, or until potatoes are brown and tender.

I served this with a green bean casserole, baked beans and sausage patties.

Easy: American Three Bean Salad

This side dish goes together very quickly and is perfect to make ahead for the next day’s picnic, potluck or summer BBQ.

Ingredients:

1 can cut green beans, drained

1 can garbanzo beans, drained and rinsed

1 can kidney beans, drained and rinsed

½ cup chopped onion, soaked in a bowl of water for five minutes, then drained

½ cup veggie oil

½ cup red wine vinegar

½ to ¾ cup sugar (use ¾ if you like your salad sweeter)

½ teaspoon dried tarragon

1 teaspoon salt

A few turns of the pepper grinder, to taste

In a large glass bowl add green beans, garbanzo beans, kidney beans and chopped onion. In a shaker bottle or canning jar with lid, combine the oil, vinegar, sugar, tarragon, salt and pepper. Shake to combine. Pour over the three bean mixture.

Refrigerate until ready to serve, the flavors will combine better if you plan to make it a few hours ahead of time, or the day before. I prepared this early in the morning so when the guys came home for lunch in the afternoon, it was ready.

Retro Recipe: Sunny Lemon Cake

This is my mother’s recipe. A very simple, quick recipe with outstanding results!

Preheat oven to 350 degrees. Grease a 13 x 9 pan and coat lightly with powdered sugar.

Ingredients:

1 box Lemon Cake Mix

4 Eggs

¾ cup veggie oil

1 package lemon Jello (small box) dissolved in ¾ cup hot water.

Mix all together and pour into prepared pan. Bake for 30-35 minutes.

When it comes out of the oven, poke holes all over it with a toothpick.

Pour lemon glaze all over the cake.

Glaze:

1/3 cup lemon juice mixed with 1 ½ cups powdered sugar.

Let cool completely and serve. It is refreshing lemon yumminess! Perfect for spring or summer gatherings.

St. Patty's Day Peppermint Patties

These yummy york-like treats are fairly simple to make and much less expensive than the packaged treats.

Ingredients:

3/4 cup sweetened condensed milk

1 tablespoon butter

2 teaspoons peppermint extract

3 1/2 cups powdered sugar

Green food tint if desired

Coating:

3 cups of chocolate chips

2 teaspoons shortening

I do advise using a mixer if you have one, this can get tough to mix towards the end.

Combine sweetened condensed milk, butter, extract, tint if using, and start with a cup of powdered sugar. Run the mixer, watching it form a thick dough adding the next cup of powdered sugar and working up to the 3 1/2 cups. You should be able to grab a bit of dough and have it hold together as a ball. You can add a bit more powdered sugar to achieve this if needed.

On a large baking sheet, covered wax paper, roll the dough into tablespoon sized balls. Using the bottom of a measuring cup or small glass, press each ball flat. They'll look something like this:

See how they vary in size? It doesn't matter because you're not baking them. If your house is like my house, some will like being able to get a smaller piece or a bigger piece.

You'll leave these just like they are, uncovered. Let one side dry for about a half an hour, then turn each patty over. Continue this a couple of times, it takes around two hours to dry. This is necessary before you dip them in chocolate, otherwise they may fall apart.

After drying, melt chocolate chips and shortening on the stove on low or in the microwave at 45 second intervals, stirring just until it is melted.

Using a couple of forks for turning and lifting, dip each patty in chocolate, wiping the excess on the edge of the bowl and place them back onto the wax paper.

Place the chocolate covered patties in the fridge until chocolate has hardened, usually 20-30 minutes. Take them out and these will keep at room temperature, although you can keep them in the fridge if you like them cold.

I put some in a glass canning jar with a bit of fabric under the lid and tied a ribbon around it to give as a gift.

Enjoy!

The Seussification of Spring Cleaning

You’ve heard of whistle while you work, it helps the time pass more enjoyably. I seem to have a happy little Dr. Seuss file stuck in my brain and as much as I love to clean, tidy and organize; spring cleaning can be an overwhelming less than cheery task – unless you Seussify it!

Winters done, spring is near

But what is this: look here, look here!

Dust and dirt and grime I see

Where to begin, woe is me!

Grab the broom, Grab the mop

Another trash bag, filled to the top

Scrub brush, toothbrush, nailbrush, must rush

So much to do, my head may kersplush!

Now wait a minute, let’s just see

There must an easier way, must be

Perhaps if I jot it down

That’s the trick, now look what’s abound

Wash the walls, dust the books

Shake the rug, clean out the nooks

Donation piles, never fear

Give to others, that part is clear

Sort the toys by size and shape

Oh now, that’s looking pretty great!

Iron wrinkles, polish the china

Don’t think the kitchen has looked much finer!

Recycle the papers, balance the cash

Finances in order, a bit left to stash

Shine up the windows, rehang the sash

Oops forgot that one, remove the nose smash!

The clock says it’s time, to place out of my mind

The task of spring cleaning, for now you will find

I’ve put on the tea and set in my chair

With a smile and long sigh, I am pleased with my lair.

Lucky Stars St. Patty’s Day Cookies

Preheat oven to 375 degrees, line baking sheets with foil

Cookie dough:

½ cup (1 stick) butter

½ cup butter flavored Crisco

1 ¼ cups sugar

2 eggs

¼ cup light corn syrup

1 tsp vanilla extract

1 tsp almond extract

3 cups unbleached flour

¾ tsp baking soda

¾ tsp baking powder

½ tsp salt

In a mixer bowl combine the butter, Crisco and sugar until smooth. Continue beating, add eggs, corn syrup and extracts. In a medium bowl combine flour, baking soda, baking powder and salt. Add dry ingredients and mix until sticky dough forms.

Turn out onto a generously floured surface and shape into a ball. Cut in half and wrap one half, placing it in the fridge to prevent it from softening too much while you cut out the others.

Roll out dough to desired thickness on floured surface and using a star cookie cutter (or other shape). Place shapes about two inches apart on prepared baking sheet.

Bake at 375 for 6-10 minutes depending on thickness, until light brown. Bake one sheet at a time. Continue the process with the other dough ball. Allow cookies to cool completely before frosting and decorating.

Buttercream frosting:

5 tablespoons butter

1/3 cup shortening

Dash of salt

4-5 cups powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

¼ cup milk

Green food coloring

In a mixing bowl combine the butter, shortening and salt. Add about half of the powdered sugar until blended, then add the extracts, food coloring and alternate the remaining powdered sugar and milk until a nice spreadable frosting has formed. Adjust the color until it’s just the green you want.

Frost cooled cookies and add green sugar sprinkles or candies onto to decorate. Let the kids get in on the creativity and set up a little spot so they can decorate their own cookies.

Irish Buttermilk Bread

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

2 cups unbleached flour

1 tsp sugar

½ tsp baking soda

½ tsp cream of tartar

¼ tsp salt

1 tablespoon butter, room temperature

¾ to 1 cup buttermilk

Combine dry ingredients. Cut in butter using pastry blender, fork or fingers. Slowly add buttermilk until you have a sticky dough, start with ¾ and add more if needed. Weather and altitude will vary this amount. Turn the dough onto a lightly floured surface and knead into about an 8 inch round loaf.

Cut a traditional X in the center of the dough. Bake until golden, about 25 to 30 minutes. Best eaten the same day it is made. Great with stews, soups or just a nice slathering of butter. It is lovely toasted the next day with a bit of butter and jam.

Banana Walnut Bread with Crumb Topping

Grease a standard bread pan, preheat oven to 350 degrees.

Bread:

3 ripe bananas, mashed

¾ cup sugar

1 egg

4 tablespoon butter, melted

1 cup unbleached flour

½ cup whole wheat flour

1 tsp salt

1 tsp baking soda

½ tsp cinnamon

½ cup roughly chopped walnuts

Mash bananas, beat in sugar, then egg and butter. Combine dry ingredients and stir into banana mixture just until moistened, fold in nuts. Pour into prepared bread pan, sprinkle with crumb topping (recipe below, you may not need all of the topping).

Crumb Topping:

1 ¼ cups flour

3/2 cup sugar

¼ tsp salt

1 tsp cinnamon

Dash of nutmeg

½ tsp vanilla extract

½ tsp almond extract

1 stick butter, melted

Combine all dry ingredients, stir in melted butter with a fork until combined and crumbly. I often make a double batch of crumb topping and keep some in the freezer, then it’s ready to add to anything, like muffins.

Bake bread at 350 degrees for 55-60 minutes or until toothpick comes out clean. Let sit on a rack and cool in the pan slightly, then turn out and let cool completely before slicing. I found that a straight edge knife rather than a serrated bread knife worked better on this bread and kept the topping in place.

Colorado Sky

Egg-less salad

With spring just around the corner, warmer weather fare is sure to follow. Potato salads and egg salad sandwiches are popular picnic items, but who wants all that heavy mayo and afternoon of egg burps?

Here’s an easy recipe that only takes a few minutes to whip up and it has the same texture and flavors of egg salad.

1 box extra firm tofu, drained

1 tablespoon nutritional yeast (Bragg’s)
1 tablespoon of regular or Dijon mustard
1 tablespoon pickle relish
½ teaspoon turmeric
½ teaspoon ground mustard seed
½ teaspoon salt
Pepper to taste
¼ cup Vegenaise or your favorite vegan mayo

Crumble the tofu into a bowl, mix in remaining ingredients. Serve on your favorite sandwich bread, pita, wrap or crackers. Store in refrigerator.

Feel free to add chopped onion or fresh herbs like cilantro or parsley. Fresh slices of tomato and cucumber would compliment this filling but light meal.

Frugal Thin Mint Cookies

Craving Girl Scout Thin Mint Cookies? It is so easy to make mock cookies at home, very inexpensively!

Cover a baking sheet (that will fit in the fridge) with wax paper.

Grab some Ritz or Townhouse crackers.

Melt 1 1/2 cup semi-sweet chocolate chips with 1/2 tablespoon of shortening and microwave at 30 second intervals, stirring and melting until smooth.

Stir in 1/2 teaspoon of peppermint extract.

Dip and coat crackers, one at a time, and set on wax paper. Pop in the fridge just until set, about 10-15 minutes.

Remove and taste- you won't believe it- the taste, the crunch at a fraction of the cost!

Store in airtight container at room temperature, or in the fridge if you like them extra cool.

Old Fashioned Caramel Dumplings & Apples (sweet tooth indulgence)

This is a wonderful warming comfort food using simple ingredients. The pioneer wives used to make it in a dutch oven pot, but it is easy enough to recreate with modern cookware.

In a medium saucepan with tight fitting lid:

1 1/2 cups packed brown sugar
pinch of salt
1 teaspoon ground cinnamon (I prefer Vietnamese cinnamon from Penzey's or KAF)
1 1/2 cups hot water
1 tablespoons organic butter
1 teaspoon vanilla extract
1 apple, chopped

Mix the brown sugar, salt, cinnamon and hot water. Add the butter and vanilla extract. Bring to a boil, stirring constantly. Reduce heat and simmer uncovered for five minutes. Add apple chunks.

In a medium bowl mix:

1 1/4 cups flour
1 1/2 teaspoons baking powder
1/3 cup granulated sugar
1/4 teaspoon salt

Cut in 2 tablespoons of butter with pastry blender.

Stir in:

1/3 cup organic milk
1/2 teaspoon vanilla extract.


Form into a ball and turn out onto a lightly floured surface. Knead just to form a smooth ball. Divided into 8 even pieces and form each into a ball.

Drop balls into caramel sauce, put lid on and leave covered for 20 minutes. Serve warm.