Category: Cooking

Parsnip Spice Cupcakes

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Parsnip Spiced Cupcake

Parsnip Spiced Cupcake

If you only use parsnips in savory dishes (or maybe you never use parsnips at all) you might be surprised to see them used in a dessert. Truth is parsnips are similar in flavor to carrots and carrots are used in cake quite successfully.  While not exactly the same in flavor think of parsnips as white carrots. Combined in a spiced batter they make wonderful cupcakes. Good any time of the year, they seem especially nice for an Autumn dessert.

 

 

 

 Parsnip Spiced Cupcakes

1 1/2 c. flour

1 c. sugar

1 T. ground ginger

1 T. cinnamon

2 t. baking powder

1 t. nutmeg

1 t. allspice

1 t. salt

1/2 t. cloves

3 eggs

1/2 c. oil

1/2 c. milk or half and half

2 t. vanilla

2 c. packed peeled and shredded fresh parsnips, 2-3 large

1/2 c. chopped nuts, optional plus extra for topping, optional

1 recipe cream cheese frosting- see below

Preheat oven to 350. Line 24 cupcake pans with paper liners- or grease lightly. Combine dry ingredients in a mixing bowl. In smaller bowl combine eggs, oil, milk and vanilla and mix well. Stir egg mixture into flour mixture until smooth. Stir in parsnips and nuts, if adding. Spoon batter into the prepared pans, filling half-full. Bake for 15 minutes – or until toothpick inserted into a cupcake comes out clean. Cool and frost. Sprinkle with fine chopped nuts, if you like. Makes 24.

Cream Cheese Frosting

8 oz. cream cheese, softened

4 0z. (1 stick) butter, softened

1 c. powdered sugar

1 t. vanilla

Beat all ingredients together until fluffy. Frost cupcakes and chill until ready to eat.

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Canning Class Location Change

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Due to the rainy weather the location of my free canning class today has been changed. We will be moving to 1325 Ansel Rd. The farm market will be there, too. You can come and shop – and then find out how to preserve what you got. The market runs from 3-7. My class runs from 5-7. Hope to see you there.

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Free Canning Class

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Rose Petal Jelly

Rose Petal Jelly

I will be at the Gateway 105 Farmer’s Market doing a free canning class tomorrow, Friday, October 3rd. The market is located at E. 105 and Ashbury. The Farm Market runs from  3- 7 and my class  is from 5-7. If you have any canning questions this will be my last canning class of the season. Hope to see you there.

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Bacon Apple Fritters with Maple Glaze

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Bacon Apple Fritters with Maple Glaze

Bacon Apple Fritters with Maple Glaze

This time of year with apples in abundance it is fun to use them in all sorts of recipes. This is one of my favorites. What could be better than combining apples with bacon in a sweet treat? The sweetness of the apples pairs so well with the smoky/saltiness of the bacon. I have made these in the past with gluten free flour and they worked great. They make a wonderful dessert or a fun addition to a breakfast or brunch menu.

 

 

 

 

Bacon Apple Fritters

2 c. flour

2 T. sugar

2 T. baking powder

1/2 t. salt

1 c. milk

2 eggs, beaten

2 T. melted butter

1 c. diced apples

1 c. cooked, crumbled bacon

oil for frying- I used coconut oil

Combine dry ingredients and set aside. Mix together milk with the eggs and butter. Stir in dry ingredients until just moistened and add the apples and bacon. Heat oil to 375. If using gluten free flour heat oil to 350. Drop dough by tablespoonfuls into the hot oil and fry until golden brown. Don’t do more than 4-5 at a time. It will take about  4 minutes in total but you need to turn them to brown evenly so 2 minute per side. Drain on paper towels. Dip in maple glaze (recipe follows) while warm or roll in powdered sugar. Makes about 32.

Maple Glaze

1 c. Powdered sugar

1/2 c. maple syrup

a little water if mixture gets too thick

Combine all ingredients and set aside until ready to use.

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Pizza Chicken Skillet

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Pizza Chicken Skillet

Pizza Chicken Skillet

I had a busy day and needed something fast for dinner. I also hate doing dishes so the idea of a one pot meal was very appealing. I looked at what I had on hand and this is the dish I came up with. I started with some basics, browned onion and chicken in a skillet. I also had some fresh tomatoes and peppers and pizza seasoning so it all came together quite nicely. By adding some chicken stock and pasta I was able to finish it all together  in the same skillet. It was wonderful just the way it was- but you could top it with shredded cheese, if you like.

 

 

Pizza Chicken Skillet

1 T. oil

 1 large onion, chopped

1 chicken, cut up

4 c. chopped fresh tomatoes

1 sweet pepper, seeded and diced

3 c. chicken stock- you might need a little more*

2 t. pizza seasoning

8 oz. uncooked pasta- I used rotini**

salt and pepper to taste

In large skillet brown onion in oil. add chicken pieces and brown on both sides. Add tomatoes to skillet and cook a few minutes more. Add remaining ingredients, except pasta,  and bring to a simmer. Place lid on skillet and cook over medium low heat for about 20 minutes, or until chicken is cooked. Add pasta and cook, covered, about 12 minutes longer, or until pasta is cooked. Stir from time to time to prevent sticking and to see if you need more stock. Time will vary depending on which pasta you choose. Adjust seasonings and serve as is or with cheese on top. Serves 4.

* Depending on how juicy your tomatoes are you might need a little more stock. I wanted to have some sauce with the dish so I liked the amount of stock I used.

** You could use more pasta just add more stock.

 

 

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Pumpkin Squares

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Pumpkin Squares

Pumpkin Squares

This recipe has been part of our family for years now. The original recipe came from Bisquick, but it had 2 cups of sugar in it. My Mother’s sensibilities kicked in and she cut the sugar down to one cup. Great move on her part. The cake is still plenty sweet with less sugar. It mixes and bakes up in no time. I normally top it with cream cheese frosting, but it would be good with a simple powdered sugar glaze or even just a dusting of powdered sugar mixed with a little cinnamon. The texture is moist and tender and I think you’ll enjoy it as much as I do.

 

Pumpkin Squares

1 c. sugar
½ c. oil
16 oz. cooked pumpkin, canned, fresh (preferred) or frozen
4 eggs, beaten
2 c. biscuit mix (homemade or Bisquick or Jiffy Mix)
2 t. cinnamon
½ c. raisins, optional
Grease a jelly roll pan and set aside. Preheat oven to 350 degrees. Beat first 4 ingredients for 1 minute. Stir in mix, cinnamon and raisins. Pour in prepared pan and bake 25-30 minutes. Test for doneness with a toothpick. Cool and frost. Frosted cake must be kept refrigerated between servings.

Frosting:
8 oz. cream cheese
2/3 c. butter
2 T. milk
2 t. vanilla
3 c. powdered sugar, or more
Beat together until smooth.

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Liqueur Class

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IMG_0231    I will be teaching a class on making homemade liqueurs this Thursday at the Community Center in Concord. It is a fun time, for sure. If you are interested here is the contact information. There is no online registration. The class is from 7-9 pm.

 

 

 

Concord

Students may enroll in classes directly at the Concord Community Center, at 7671 Auburn Road, Concord Township OH 44077.  They can call to inquire about classes at 440-639-4650.  They can register in person or send in registration to the above address.  A registration form is available on our website at concordtwp.com, under Current Happenings/Township Newsletter.  Or, in place of a registration form, they can just write a note stating their name, address, phone, the class they are enrolling in, dates, times and payment – and send it in with their check. Class fee is $15- non residents $19.

Fall  2014

Oct. 2 :  Liqueurs: Learn about the history of liqueurs and how their combination of fruit, herbs and spices can enhance your cooking. Sample recipes that, through the addition of liqueurs, go from ordinary to extraordinary. You’ll learn how to make your own liqueurs and how to use them in cooking. You will also get recipes to take home. No one under 21 is permitted to take this class. Food Fee: $10.00

 

 

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Warm Blueberry Cake

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Warm Blueberry Cake

Warm Blueberry Cake

If you need a quick dessert or even a nice addition for a brunch this cake is a great choice. It really is so easy to make. As the name implies  it is meant to be served warm, but good at room temp, too.

 

Warm Blueberry Cake

2 c. biscuit mix*
1/2 c. sugar
1/3 c. milk
2 T. oil
1 egg
1 1/2 c. blueberries

Preheat oven to 350. Grease and flour a 9×9-inch pan. Beat all ingredients together, except berries, for about 30 seconds. Fold in berries and pour into prepared pan. Bake for about 35 minutes. Cake should be golden brown on top and test clean with a toothpick. Serve warm.

*Like Bisquick or Jiffy mix. I make my own. Recipe follows.

 

Biscuit Mix

8 c. flour
1 c. powdered milk
1 c. powdered buttermilk (or 1 more cup powdered milk)
1/4 c. baking powder
1 T. salt
1 1/2 c. shortening*

Combine dry ingredients and cut in shortening until well mixed. Store in tightly covered container. Makes 10 cups.

* You can use butter instead, but keep mix in fridge and use in a couple of months. You can also use coconut oil- also best to keep this version in the fridge.

 

 

 

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Pumpkin Cake at the Market

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Pumpkin Cake

Pumpkin Cake

It is going to be a beautiful day for the Market at Blue Pike Farm today. Pumpkin cake will be back!! There will be samples for tasting, too. I’ll also have my other baked goodies including Chocolate Beet cake, pumpkin bread, zucchini bread and more. Jellies, pickles and herb mixes, too.  There will be a wide assortment of local produce, great coffee, soaps and lotions and the best olive oil. I got a bottle last week and I love it. Hope to see you there. Blue Pike Farm is located at 900 E. 72 St., just 1./2 mile south of the Shoreway. Market hours are from 4-7 pm.

 

This is the olive oil I got at the market last week. Amazing!!

This is the olive oil I got at the market last week. Amazing!!

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Pumpkin Chiffon

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Pumpkin Chiffon

Pumpkin Chiffon

I have been making this for a long time and really love it. From a technical foodie standpoint it’s not really a chiffon, but that is what my Mom called it so I will leave it as  Pumpkin Chiffon. It’s really a sort of pumpkin pie without the crust. Super easy to make and quite tasty. I make it in a casserole dish but you could also make it in individual  ramekins.  We had it in my squash class last night and everybody liked it a lot. You could use canned or fresh cooked pumpkin or butternut squash. I sometimes serve it with gingersnaps and whipped cream. It is a lovely Fall dessert.

 

Pumpkin Chiffon

½ c. applesauce
1 c. cooked or canned pumpkin or squash
¾ c. brown sugar
1 t. cinnamon
½ t. salt
½ t. nutmeg
1/8 t. cloves
4 eggs, well beaten
1 c. light cream or evaporated milk
Stir together first seven ingredients. Beat in eggs and stir in milk. Place mixture in 1 ½ quart casserole and bake in a 350-degree oven for 1 hour and 15 minutes. Serve alone or with cookies. Serves 6-8.

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