This sauce is easy to make and you probably have most, if not all, of the ingredients already. A mix of vinegar, juice, sugar, cornstarch and some spices, it can be ready in about five minutes.

So why bother to make your own sweet and sour sauce? Maybe I’m weird, but I like to make a lot of foods from scratch.  You can add just the seasonings you prefer. You can make it as spicy, or as mild, as you like. Knowing all the ingredients, and what goes into your food, is part of it, too.

 

Truth is, I make my own sweet and sour sauce because I think it tastes better than what I can buy at the store. So here is the recipe. I hope you enjoy it, too.

Sweet and Sour Sauce

½ c. apple cider vinegar
½ c. sugar
½ c. pineapple juice
3 T. catsup
2 T. soy sauce
2 T. cornstarch*
1 T. fresh minced garlic or 1 t. dried minced garlic
1 t. fresh grated ginger
Hot pepper flakes to taste

In saucepan combine all ingredients. Cook over medium heat, stirring as mixture gets hot, until sauce begins to bubble. It will also get much clearer. Simmer gently 1 minute, stirring constantly, before removing from heat. Makes 1½ cups. Keeps in the fridge for a couple of weeks.

* Regular cornstarch works fine in this recipe- but I prefer to use Clear Gel. Clear Gel is a modified cornstarch. It is used to make things like pie fillings. Unlike regular cornstarch, which gets runny if you reheat it, Clear Gel can be reheated and will stay thick. You can find it at Amish stores and online.

I find myself in the mood to bake, now that the weather has cooled. Every year I get a lot of requests for pumpkin bread. I often use pumpkin, but will also cook up butternut squash, instead of the pumpkin in the recipe. Either works just fine. I can make several batches at a time and freeze the extra. Of course if word gets out that I have fresh baked pumpkin bread it never makes it to the freezer. It is versatile- plain it is a great breakfast. Topped with a dusting of powdered sugar or  sweetened fruit and whipped cream it becomes dessert. I also often bake smaller loaves for gift giving.

Pumpkin Bread

1 ¾ c. flour

1 ½ c. sugar

1 t. baking soda

¾ t. salt

1 t. each cinnamon and nutmeg

½ c. butter, softened

2 eggs, beaten

1 c. pumpkin

1/3 c. water

Mix dry ingredients and set aside. Beat together butter and eggs until fluffy. Beat in pumpkin and water until smooth. Stir in dry ingredients until smooth. Pour into a greased 9×5-inch loaf pan. Bake in a preheated 350-degree oven for 60-65 minutes. Cool in pan 10 minutes before removing from pan and placing on cooling rack. Wrap in plastic, best served the next day. Freezes well. Makes 1 loaf.

 

I had a request from a friend for more vegan baking recipes. Came up with these muffins and thought I would share. They came out moist and light. I also have a LOT of applesauce that I canned, so looking for things to do with it. I added both raisins and walnuts for more texture and flavor. You could omit them, or add different dried fruit. You can also sprinkle a little cinnamon sugar on top of the muffins before baking, if you like.

 

Applesauce Oatmeal Muffins

2 c. applesauce- I used homemade with cinnamon in it

1/2 c. oil

1 c. sugar

1 t. vanilla

2 c. flour  Note: You can use all purpose, I used whole wheat pastry flour.

1 c. rolled oats

2 t. baking soda

2 t. cinnamon

1/2 t. baking powder

1 c. dried cranberries or raisins

1 c. chopped nuts

 

Preheat oven to 375 degrees. Line 24 muffin cups with paper liners or grease lightly. Set aside. Combine applesauce with the oil and stir in sugar and vanilla. Add flour, oats, soda, cinnamon and baking powder. Stir to mix well. Stir in fruit and nuts. Spoon batter in to muffin cups, filling just over half-full. Bake for 18-20 minutes or until golden brown on top. Makes 24.

There is something about the smell of baking bread that always makes me remember my childhood, and going to the movies. I know that sounds odd, but there is an explanation. When I was a kid, there was a neighborhood movie theater. It was close and we would walk there to see movies. On the walk home, we passed a local bakery. Late at night they would be baking bread and other goodies for the next day. The air would be filled with the aroma of baking bread.

This oatmeal bread is one of my favorites. With the addition of rosemary and  molasses, the bread has an earthy sweetness that I just love. It is versatile. You can make 2 round loaves, or bake it in loaf pans, or even make dinner rolls out of it.

 

 Rosemary Oatmeal Bread

5-5 ½ c. flour
1 package active dry yeast                                                                                                       3 T. fresh rosemary or 1 T. dried, chopped
1 ½ t. salt
1 1/3 c. water
¼ c. milk
¼ c. molasses
¼ c. butter
1 egg
1 c. old fashioned oatmeal

In large bowl mix 1 cup of the flour with yeast and salt. In small pan heat together next 4 ingredients until warm. Pour into bowl with flour mixture and beat 2 minutes. Stir in 1 cup additional flour and egg and beat 2 minutes longer. Stir in oatmeal and 1 cup more flour and stir, adding enough flour to form soft dough. Turn onto lightly floured surface and knead, adding flour as needed until dough is smooth and elastic. Place dough on a greased bowl, turning to grease top and cover, allowing to rise in warm place until doubled in bulk, about 1 hour.
Grease a large baking sheet and set aside. Punch dough down and divide in half. Shape each half into a ball and place on prepared sheet. Cover with towel and allow to rise until doubled, about 1 hour. Bake in a preheated 375 degree oven for 30 minutes or until done. Loaves are done when they sound hollow when tapped lightly. Makes 2 loaves.

This versatile dough can also be shaped into loaves and places in 8×4-inch greased loaf pans. Baking time will remain the same. Dough can also be divided into 24 equal pieces and shaped into dinner rolls. Bake rolls at 375 for 15 minutes.

The truth is, that while I love to cook and entertain, I don’t always have a lot of time. I find, when I am in a hurry, I gravitate towards one-dish meals. This dish is a blend of pasta and veggies, with the addition of sesame oil and cashews for extra flavor. It is a great vegetarian main dish, but meat lovers seem to like it, too. It could also be a side dish, if you prefer. I love the mix of flavors, colors and textures. Simple but really tasty.

 

 

Pasta and Veggie Saute

1 (16 ounce) package whole wheat rotini pasta, cooked
2 tablespoons toasted sesame oil
1/4 cup soy sauce
1/4 cup balsamic vinegar
2 tablespoons white sugar
3 T. oil
3 cups chopped broccoli
1 cup chopped carrots
1 cup chopped red bell pepper
2 cups chopped fresh mushrooms, use whatever mushrooms you can find
1 cup shelled edamame (green soybeans) – use organic
3/4 cup chopped unsalted cashew nuts

In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar, and sugar. Set aside.  Heat the 3 tablespoons of oil in a skillet over medium heat. Stir in the broccoli, carrots, pepper, mushrooms, shelled edamame, and cashews. Sauté 5 minutes. Mix in the sesame oil sauce. Cover skillet, and cook 5 minutes longer or until vegetables are tender, but crisp. Toss with the cooked pasta. Serves 4-6.