BIZZY BAKES

In our group, The Home Bakers (THB) we are presently baking a Morning Glory Breakfast cake which is chock full of goodies.   Lena from Frozen Wings chose this bake and it is a good pick.  We are a coffee cake family and I love the different toppings or fillings, we use in these cakes.  Go over to Lena for the recipe. I subbed in a gluten-free brown rice mixture for the whole wheat and the all purpose flour.  I was out of blueberries and used dried blueberries instead.  I used coconut yogurt which is dairy free in place of the low fat plain yogurt.  Instead of wheat bran, I used one of the crumbs, I make for my husband.  This one was from Chex cereal. The cake also had carrots and an apple so you can get a picture of the goodness of this cake.  It used molasses which I included but I don't really like it. Please visit Joyce who bakes likes a dream.  She started THB and can be found at  Kitchen Flavours .  We link up at the THB site which you will find here .  Yo

I am not sure what to name this dish.  I was looking for Swedish dishes and under Swedish recipes found a Rumbledethump.  I found out, right before, I was too cook it that it is not Swedish.  Sigh. I was going to make it anyway; it looked like an interesting combination of vegetables.  A major player is the cabbage and I thought I had a bag of shredded cabbage but when I opened it, it was bad.  Now, I am happy this occurred.  I substituted spinach and it pulled everything together better than I am guessing, cabbage would have. My husband was particularly thrilled, I used tomatoes, since they are multiplying, in our garden.  I have made a number of different sauces from them and thrown the tomatoes into pots of meat and skillets of vegetables.  I stuck with the directions, as much as possible, but cabbage needed different cooking than the spinach which wilts within a minute or two. Ingredients: 4 potatoes, peeled and cut into chunks 5 cups spinach, chopped into big piec

This is such a simple recipe and it is a delight to eat.  I love apples and I have made apple noodle* kugels which are better than this dish but takes a little more work.  I make the kugels for the holidays and Shabbat.  This is more for everyday.  I was experimenting with apple recipes, at the time, had apples in everything from slaws to bread pudding.  It was fun since I knew, ahead of time, I would like each and every dish. Apple Noodles (adapted from Apple Recipes) This can be served as a dessert as well as a side dish. Ingredients: 1 pound (gluten-free) noodles ¼ cup butter 6 apples, peeled, sliced ¾ cup sugar ½ teaspoon cinnamon Method: Bring a large pot of water to a boil over high heat; add noodles and cook until al dente, 9 to 11 minutes. Drain and set aside. Melt butter in a large skillet over medium heat. Add apples and cook until crisp-tender, about 5 minutes. Add sugar and cinnamon; stir to coat. Add reserved noodles to pan; stir to coat. Cook, stirring occasionally

This week was my pick and I chose Roasted Sweet Potato Pasta.  I am sure, I didn't read the recipe carefully, since when I was going shopping to pick up any items, needed, I was surprised at the combination.  Sweet potatoes, tomatoes, pasta, spinach, Parmesan, Lemon juice and Feta do not resonate with me.  That is, until I made this dish which was really very good.  While the feta was delicious, I kept envisioning goat cheese in its place. The juice from the tomato combined with the Parmesan cheese and some black pepper made for a lovely sauce.  Donna doesn't seem to use a lot of spices and yet her dishes have good flavor. The recipe can be found on Donna's site.   As usual, it is an easy recipe to make.  Rarely, do we find exotic ingredients and this held true with this dish.  This was made in the oven, nothing to fry.  The pasta had to be boiled so that did call into play another pot.  All in all, it went smoothly and was a nice meal with baked onion salmon. I can

For years, I have made real blintzes and a blintz souffle which consists of store-bought blintzes covered with a batter that tastes like a blintz. Both are good. When, I spotted this one, I was curious to find out if it tasted like either. This is an easy recipe. You do have to time each segment and for me, that is a problem. I love to put something in the oven and go back for a finished product. This is a three-layered blintz with two separate baking times. It is not really much especially, if you make the filling while the first ten minute baking, is going on. Probably, because I was baking something else, at the same time, I got annoyed with the interruption. I enjoy puttering around the kitchen and although I think I should not enjoy the chopping and frying and shredding and dicing, I do. It is a challenge to organize myself and my kitchen to make for effortless (almost) cooking. Cheese Puff Blintz adapted from Food.com This is half a recipe. I was only cooking for two

I don't like making pie crusts for two reasons. I am not good at it and I get frustrated. I think twice before using so much fat in a dish. I do like pies, though and keep discovering ways to make them, with alternative crusts. This is one of the best because the crispy potato crust brings added flavor to the quiche. I started the process, shredding the potatoes but as time went by, my hand began to tell me, I was foolish and I took out the mini processor and finished up, in the machine. How quickly that goes. For the next step I threw the onions and cheese in also, and everything speedily blended and I had the makings of my filling. I chose broccoli but there are many other good choices for a filling. A spinach quiche is good.....mushroom and onion . Sour cream in the filling makes it creamier as does a bit of cream cheese. Gouda is a good sub for the cheese. This is a recipe to be creative with. Broccoli Quiche with Hash Brown Crust Ingredients 3 cups shredded hash brown pot

This was my first Emeril dish which I made when I received the book below. After this, I wanted to make more food from Emeril. All these vegetables make certain, a successful dish. Pasta Primavera and Cheese adapted---- Emeril Lagasse, adapted from Emeril 20-40-60: Fresh Food Fast,   Ingredients 1/2 pound gluten-free small pasta 1 tablespoon butter 1 cup chopped red onions 1/2 cup chopped red bell pepper 1/2 teaspoons salt 1/4 teaspoon ground black pepper 1 zucchini, halved lengthwise and cut crosswise into 1/2-inch half-moon pieces 1 cup frozen mixed peas and carrots 1 cup diced fresh tomatoes, with juice 1/2 cup shredded Mexican cheese mixture 1/4 cup thinly sliced fresh basil Method: Cook pasta according to directions on box. While the pasta is cooking, melt the butter in a 10-inch saute pan over medium-high heat. Add the onions and bell pepper and cook until soft, about 4 minutes. Add the salt, black pepper and cook for 1 minute longer. Add the zucchini and continue to c

I hate to admit it but last week, I completely forgot about my Donna Hay commitment and didn't remember until days after.  Usually, I am looking forward to making our designated dish but I guess, I was so busy prepping for school that it fell off the radar.  My apologies to my Donna Hay cooking mates. I am back, this week, with the cutest little Honey Cakes.  I subbed oil for the butter and cut back on the amount by a tablespoon.  I used gluten-free flour instead of  what was called "normal" flour.  I also must have left them in a minute or two too long determined by the color around the edges. I thought the honey taste was too strong.  We were supposed to top these with double cream (what is that?) and more honey.  I could not imagine adding more honey or even confectioner's sugar so I served them plain.  Hubby was pleased and did not complain about the sweetness.  Do you think he has been hiding his sweet tooth from me, all these years? We don't usually

I rarely made bread dishes because we make all of our bread.  Finally, I broke down and bought 4 loaves of Katz's gluten-free bread for dishes like stuffing or bread pudding.  Since then, we have enjoyed French toast, stuffing and grilled cheese sandwiches, among other delicious dishes, we had been skipping. I need the option of throwing together a meal in a short time.  That does not include baking bread.  Yes, I could make extra bread and freeze it but the reality is that I don't.  Now that doors have opened for us, it was easy for me to select this apple bread pudding for out them of apples for the Kosher Connection. I served it as a side dish which was fine but what a special dessert it would make.  It would be good with a little maple syrup but it did not need it for sweetness.  I am a big fan of maple syrup on pancakes, waffles and French toast so why not this? We did beat the apple season but this is good practice for the sweet dishes that we make for the upcom

I found a magazine from 2011 called  Bits and Bites.   I hardly remember seeing it before and certainly did not remember what was in it.  It turns out, it has a few really good recipes and I decided to make some form of these. Sunday - Lasagna with Homemade Tomato Sauce Monday - Salmon Veggie Croquettes  from Yahoo images Tuesday - Eggplant Vegetable Ensemble Wednesday - Italian Pasta Thursday - Veggie Beef Burger - from local newspaper Friday - Sesame Chicken Saturday (Sabbath) Chulent I found this magazine while changing the magazines to school folders and moving the magazines to one of the bedrooms.  August is a month of changes, planning, sorting, typing, searching the Internet, reading, shopping, making displays........you get the idea.  It also means that my priority is my school materials rather than the summer mags. What do you like better cookbooks or cooking magazines?   Stop over at I'm an Organizing Junkie to see lots of menu plans.

Step 1 Step 2 Step 3        Step 4 Nigella is the chef, we are cooking from, this month at   and I realized, I have only made a few dishes from one of my favorite chefs.  I, particularly love her cookbooks which are personalized and filled with hints and tips for better cooking.   If you are interested in joining in the fun and to c ook like a star go on over and learn all about it.  If you have cooked something from Nigella and would like to link it up , go here. I have also linked this to    which you will find at my buddy Joyce's Kitchen Flavours.  You can link up at recipe from a cookbook or magazine so go join in the fun. This recipe, found here , was made with pasta but I was looking for meatballs to go with rice which is what I did.  I made several necessary changes to the recipe so check it out, if you would like to make it. Ingredients: For the meatballs: 1 pound of chopped beef. I would have preferred half turkey - half beef but ha

It is rare to run out of gluten-free treats in our house.  I know, hubby takes something to work, daily so I keep something around, at almost all times.  There is always a first for everything and this was one of only a few firsts for running out.  Oh really, there can only be one first??????  Nah, we make our own rules. Blueberry Buckle Coffee Cake   (adapted) 2 cups gluten-free flour 3/4 cup granulated sugar 1/4 cup oil 3/4 cup Rice Dream 2 1/2 teaspoons baking powder 3/4 teaspoon salt 1 egg 2 cups fresh blueberries Method: Heat oven to 375 degrees F. Grease 9-inch round pan or 9-inch square pan. Mix flour, sugar, oil, Rice Dream, baking powder, salt and egg in large bowl. Beat 30 seconds with spoon. Carefully stir in berries. Spread batter in 9-inch pan. Sprinkle with crumb topping. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Drizzle with Glaze and serve warm. 8 servings. Crumb Topping 1/2 cup granulated sugar 1/3 cup GF flour 1/2 teaspoon

People have the habit of using certain words and we all understand what is meant but the bottom line is that these words are usually inaccurate.  Read the following examples to understand what I am referring to. Child:  Mommy, all my friends are going. Wife: Absolutely no one would go there. Person:   All the people spent at least one hundred dollars. On top of the ski slope: There is nothing to be afraid of. Person: She is the nicest person in the whole side world. Me: Everyone loves popcorn cauliflower.  (You don't????????) Exaggeration is the name of the game.  I think, because I am a teacher, I am so aware of those words and how inaccurate they are.  No, it does not bother me when others express themselves that way.  I do it too.   As a teacher, I don't want my students to use them in their writing so I prohibit every single one of them and they never exaggerate.  I am proud, having the very best class, in the entire world.   No child ha

Yeah -  a new blog to look through - new recipes - lots of fun - good eating - that must mean the SRC is at work and today is Reveal Day.  My assigned blog is Sid's Sea Palm Cooking .  What an interesting writer and cook.  There are three blogs belonging to Sid and reading what I will call the more personal one, I see a deep thinker and an interesting person, someone who notices the world that surrounds us. The recipes on the blog are temptation personified from the gluten-free to the Danish.  Check out the Tapas and Boat Club Nights where you could visit for long stretches of time. I chose these corn dog muffins because they are minis.  I know that sounds like a weird reason to select a recipe but for those who know my love of anything mini, you might just understand.  These are adorable and were gobbled up quickly. Corn Dog Muffins  Ingredients: 2 cups Yellow Cornmeal 1/2 cup Gluten-Free Flour 1 Tablespoon Baking Powder 1 Teaspoon Baking Soda 1/2 Teaspoon Salt 1/

This month, we are focusing on Nigella Lawson in Cook Like A Star.  I am having a blast going through the book, Nigella Kitchen.  Once upon a time, I put yellow stickies on the recipes that most appealed to me and have only cooked a handful of these so this is my time, to catch up and make some others. I have been buying brown rice couscous since the celiac in the family prohibits us having "real" couscous.  I found this recipe and  decided it made an easy but filling dish.  I followed the directions from the box but used half vegetable broth and half water.  I think, I should have used all soup since it needed flavor.   Ingredients: 1 cup brown rice couscous 1 cup water 1 cup soup (it was too dry so I added another half of a cup of soup) 1 tablespoon grated fresh gingerroot 1 teaspoon lemon juice 1 teaspoon garlic, minced 1 pint cherry tomatoes, halved 1 tablespoon fresh parsley or oregano Put the couscous into a heatproof bowl and all the grated ginger.Add lem

Wednesday has arrived and with it, another delicious meal thanks to Donna Hay.  This week's dish is Green Curry Chicken with Sweet Potato from Off the Shelf.  The chicken is cooked in curry paste, coconut cream and broth with cilantro and lime flavoring.  Doesn't that sound mouthwatering?  I owe thanks to Gaye who made the selection. I did not to get to make mine on Tuesday night, which is what I usually do, to ensure posting on time.  I cooked this morning but it is for dinner tonight and I have not tasted it yet.  I am looking forward to it.  The flavors in this dish sounds appealing and the dish looks good. I made a few substitutions.  I didn't have curry paste but I have some wonderful Indian curry powder which I used.  Instead of coconut cream which I have never seen, in the stores, I used coconut milk.  I did not have kaffir leaves so I used lime juice. I topped it with some chives from my garden. I plan to make quinoa to go with this for dinner.  I am think

Curried Tomato Soup with Hard Boiled Eggs I chose not to hard boil the egg (or so I thought) and dropped it  into the soup to soft boil but I had made this in a slow cooker and I judged incorrectly so the egg hard-boiled without the shell. It was the best hard-boiled egg, I have ever eaten. It absorbed the flavors of the soup. The soup did well in a slow cooker. I put it up, before going to work, and left it on low. I came home to a cooked soup, to which I added the cauliflower and eggs. Potatoes, carrots and tomatoes all make this a success. Curried Tomato Soup with Hard-Boiled Eggs adapted from The Food Matters Cookbook by Mark Bittman Ingredients: 1 tablespoon cooking oil  1 onion, chopped 1 clove garlic, minced 1 tablespoon minced ginger 2 tablespoons curry powder 1 teaspoon cumin pinch of sugar 2 Yukon gold potatoes, peeled and chopped 1 carrot, chopped salt and black pepper 3 cups vegetable broth 1 cup light coconut milk 1 28 ounce can chopped tomatoes 1 small ca

Since we are cooking recipes from Nigella Lawson, this month, for Cook Like a Star, I decided to get a head-start and make a few Nigella meals.  I won her book Nigella Kitchen, a little over a year ago, when the book first came out.   This is truly one of my favorite cookbooks.  Nigella packs it with, not only with delectable food, for us to make but also with tips galore and tidbits about the dish, background, family stories and lots of love.  I love to find a cozy spot and curl up with this book and just read pages and pages of scrumptiousness, that brings you close to Nigella. Sunday - Barbecue - burgers and franks with Orzo (brown rice) and spinach salad Monday - Wedding  Tuesday -  Green Curry Chicken with Sweet Potato   - Donna Hay Wednesday - Curly Pasta with Feta, Spinach and Pine Nuts - Nigella Thursday - Pappardelle with Butternut and Goat Cheese - Nigella . Friday - Taragon Chicken - Nigella I am thinking of making Nigella brownies for my grandchildren.

I am having very special company today, my grandson, his wife and their darling son.  Since they are not local, I am not sure what they like to eat so we are having  a barbecue and I made this crisp plus chocolate chip cookies for dessert.  Of course, I didn't have enough blueberries so I added cherries and plums, shades of blues and reds, thus my purple fruit crisp.  I made another crisp, the other day, which I plan to blog in My Sweet and Savory that had the left over fruit in the house and it more of a variety than this one.  It was scrumptious.  Since this one is has not yet been tasted, I can't comment yet. The recipe comes from a book I love, 9 x 13 The Pan That Can .  It is put out by Better Homes and Gardens so I decided to look it up online and sure enough, under BH&G, I found it all printed out for me.   The changes I made was subbing the fruit and using Hazelnut oil in place of butter. Purple Fruit Crisp Makes: 8 servings Ingredients: 3tablespoons a