It is because I made cupcakes that I ended up making Hollandaise sauce last night. It makes sense, really. A friend, who has been sick, had a taste for white cupcakes. I made a batch for her, but since the recipe only used the egg whites, I had the egg yolks leftover.  If you have never made Hollandaise sauce, it is a little fussy, but not that hard to make. It is only a few ingredients, but they do have to be mixed carefully. The recipe is mix of egg yolks, melted butter, lemon juice and some salt. You can add other seasonings, too, if you like. The tricky part is cooking the egg yolks, while adding the melted butter slowly enough to cook the egg yolks, without scrambling them. Sometimes I pull the bowl off the heat, while whisking, and then put it back over the heat, so I don’t scramble the eggs. When done properly, Hollandaise sauce is creamy, silky smooth and delightfully rich. Hollandaise sauce is often used over asparagus and it is essential for Eggs Benedict. I used it as a topper over rye toast and sunny side eggs with some crumbled bacon. Bliss.

 

 Hollandaise Sauce

4 egg yolks
1 T. lemon juice
½ c. unsalted butter, melted (1 stick)
Pinch salt
Pinch pepper, optional
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. If you think the eggs are getting too hot you can take them on and off the heat while whisking. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in salt and pepper. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.

 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.

Winter squash season is here, and I could not be happier. I love the variety of squash (and pumpkin) out there. They are both beautiful and tasty. This dish is a saute of squash with onions, garlic, carrots and finished off with black sesame seeds. I used butternut squash, but you could use any number of hard squashes, or even pumpkin.  It is simple to make, but packed with flavor. If you are looking for a different way to cook some of those squash- try this dish. I think you might be surprised at just how good it is.

 

Winter Squash Sauté

3 tablespoons olive oil

1/2 cup chopped onion

1 teaspoon minced garlic

4 cups cubed fresh butternut, acorn or Hubbard squash or pumpkin

1/2 cup grated carrot

2 tablespoons soy sauce

1 teaspoon salt

1 teaspoon ground black pepper

2 teaspoons black sesame seeds

Heat the oil in a large skillet. Add the onion and garlic; cook and stir until the onions begin to brown. Stir in the squash, carrot, soy sauce, salt, and pepper; cook, covered, another 5 to 7 minutes, until squash is tender. Sprinkle with sesame seeds before serving.

I think cabbage is under rated. It is such a versatile vegetable. It’s good in both hot and cold dishes, it isn’t expensive, and cabbage is good for you. I was looking for a side dish for a duck dinner the other night and I decided on sweet and sour cabbage. Since I had a pretty good sized head of green cabbage and just a small piece of red cabbage I mixed the two together. I added cider vinegar, sugar and apples to round out the dish. It came out this pretty light pink color and had a flavor that went well with the duck. I’d also serve this as a side dish with ham, pork or even a lamb roast. It would go well with any of them. You could use any color cabbage for this dish- or combine colors, as I did.

Sweet and Sour Cabbage with Apples

2-3 T. oil

2-3 onions, sliced thin

8 c. chopped cabbage, any color

1 c. stock- chicken or vegetable stock

1/2 c. apple cider vinegar

1/4 c. sugar

1 t. celery seeds

3 apples, peeled , cored and diced

salt and hot pepper sauce to taste

Heat oil in skillet and cook onion until tender and a little wilted. Add cabbage, stock, vinegar, sugar and celery seeds and cook until cabbage is tender. Most of the liquid will evaporate. Add the apples and cook until apples are just heated through. Season with salt and hot sauce and serve. Serves 5-6.