Pumpkin Bread Pudding

I have to thank Mary Crehan one of my fabulous Willow House hostesses for this recipe.  I tasted it at her party a couple of weeks ago and knew I had to make it.  It tastes delicious when it's warm right from the oven and is even great cold or room temperature.  I had some for breakfast the next day with a drizzle of agave syrup. I'm considering replacing my Baked French Toast with this dish for my cookie exchange. What do you think?

I didn't make any changes to this recipe besides adding some cinnamon and nutmeg and used 2 cups half and half and 2 cups whole milk.  Any combination of heavy cream, half and half and whole milk will work just like it does for the french toast. The bread pudding isn't overly sweet but some of my family felt that a dusting of powdered sugar would really complete this dish.  I did notice that it was an option but to be honest on Thanksgiving I was just too busy to pull out the shaker and fill with powdered sugar.  Next time I'll do that.  After speaking with Mary she mentioned that when making this the second time she sliced the bread instead of cubing it and it held it's shape better.  So I guess you can do it either way. 

Pumpkin Bread Pudding

Ingredients:
1 loaf of challah bread, cut into cubes (or slices)
1 small can of pumpkin puree
2 cups of half and half
2 cups of whole milk
1 cup sugar
sprinkling of cinnamon and nutmeg, to taste
6 eggs, beaten
powdered sugar, optional

Directions:

Preheat oven to 375 degrees.  Place cubed bread on a baking sheet and bake until toasted and browned (10-15 mins).  Combine half and half, milk and sugar, add pumpkin, eggs, cinnamon and nutmeg.  Transfer bread cubes to a 9x13x2 casserole dish and cover with milk mixture.  Toss all the bread to coat.  Wrap with plastic wrap and allow bread to absorb milk in the refrigerator overnight.  The next day bake in a 375 degree oven for about 1 hour or until all the liquid is absorbed.  Sprinkle with powdered sugar.  Serve warm, room temperature or cold. 

Click here for a printable version of this recipe.

Pumpkin Bread Pudding

I have to thank Mary Crehan one of my fabulous Willow House hostesses for this recipe.  I tasted it at her party a couple of weeks ago and knew I had to make it.  It tastes delicious when it's warm right from the oven and is even great cold or room temperature.  I had some for breakfast the next day with a drizzle of agave syrup. I'm considering replacing my Baked French Toast with this dish for my cookie exchange. What do you think?

I didn't make any changes to this recipe besides adding some cinnamon and nutmeg and used 2 cups half and half and 2 cups whole milk.  Any combination of heavy cream, half and half and whole milk will work just like it does for the french toast. The bread pudding isn't overly sweet but some of my family felt that a dusting of powdered sugar would really complete this dish.  I did notice that it was an option but to be honest on Thanksgiving I was just too busy to pull out the shaker and fill with powdered sugar.  Next time I'll do that.  After speaking with Mary she mentioned that when making this the second time she sliced the bread instead of cubing it and it held it's shape better.  So I guess you can do it either way. 

Pumpkin Bread Pudding

Ingredients:
1 loaf of challah bread, cut into cubes (or slices)
1 small can of pumpkin puree
2 cups of half and half
2 cups of whole milk
1 cup sugar
sprinkling of cinnamon and nutmeg, to taste
6 eggs, beaten
powdered sugar, optional

Directions:

Preheat oven to 375 degrees.  Place cubed bread on a baking sheet and bake until toasted and browned (10-15 mins).  Combine half and half, milk and sugar, add pumpkin, eggs, cinnamon and nutmeg.  Transfer bread cubes to a 9x13x2 casserole dish and cover with milk mixture.  Toss all the bread to coat.  Wrap with plastic wrap and allow bread to absorb milk in the refrigerator overnight.  The next day bake in a 375 degree oven for about 1 hour or until all the liquid is absorbed.  Sprinkle with powdered sugar.  Serve warm, room temperature or cold. 

Click here for a printable version of this recipe.

Hassleback Potatoes

This is such and easy and elegant looking side dish.  It's a great alternative to a baked potato or roasted potatoes.  Try adding some chopped herbs of your choice for a little pop of color.

Hasselback Potatoes

Adapted from Sunny Anderson on The Food Network.

Ingredients:

Yukon Gold Potatoes

Extra Virgin Olive Oil
Salt, pepper and garlic powder 

Directions:

Preheat oven to 400 degrees F.

Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Toss in a medium bowl with olive oil. Place on a baking sheet and sprinkle generously with salt and pepper and garlic. Bake until tops are crispy and potatoes are cooked through, about 1 hour.

Click here for a printable version of this recipe.

Hassleback Potatoes

This is such and easy and elegant looking side dish.  It's a great alternative to a baked potato or roasted potatoes.  Try adding some chopped herbs of your choice for a little pop of color.

Hasselback Potatoes

Adapted from Sunny Anderson on The Food Network.

Ingredients:

Yukon Gold Potatoes

Extra Virgin Olive Oil
Salt, pepper and garlic powder 

Directions:

Preheat oven to 400 degrees F.

Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Toss in a medium bowl with olive oil. Place on a baking sheet and sprinkle generously with salt and pepper and garlic. Bake until tops are crispy and potatoes are cooked through, about 1 hour.

Click here for a printable version of this recipe.

Coq Au Vin Rigatoni

Remember What Would Brian Boitano Make?  I actually enjoyed watching that show but I guess not enough people did.  Give this recipe a try because I know you won't be disappointed...even if the show was a little corny.  You know, sometimes, I like corny and silly and not so serious.  Wish they would bring back this show!










Coq Au Vin Rigatoni


Adapted from Brian Boitano on The Food Network
Ingredients:
 

1/2 cup olive oil, divided

1/4 pound pancetta, chopped

1 large onion, diced

1 large carrot, sliced

1/2 cup all-purpose flour

Salt and freshly ground black pepper

1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces

1 pound crimini mushrooms, sliced

2 cloves garlic, chopped

2 tablespoons tomato paste

1 bottle medium-bodied Italian red wine

3 sprigs fresh thyme, leaves removed

1 tablespoon unsalted butter

1 pound rigatoni

Fresh parsley leaves, roughly chopped

Directions:

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pancetta and cook until brown and crispy about 8 minutes. Remove with a slotted spoon to a plate lined with a paper towel.

To the same skillet add the onions and carrots and saute until they are soft and onions are translucent.   While the veggies cook, add the flour to a glass baking dish and season with salt and pepper. Add the chicken and toss to coat.

To the same skillet add 3 tablespoons olive oil, add the mushrooms and season with salt and pepper, to taste. Saute the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions.

Shake off any excess flour from the chicken and put on a plate. Add 3 tablespoons olive oil to the skillet and add the chicken. Cook the chicken until browned, about 6 minutes and transfer to the baking sheet.

Turn the heat to medium and add the garlic and tomato paste. Cook for 2 minutes and deglaze the pan with 3/4 of the bottle of wine, making sure to scrape the brown bits from the bottom of the pan. While the wine comes to a simmer, add the thyme, chicken, mushrooms and onions and let simmer for 3 minutes. If sauce is too thick add remaining red wine. Add butter, taste and adjust seasonings, if necessary.

Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook until al dente.

Drain the pasta, transfer to a large serving bowl and toss with the chicken and wine sauce. Garnish with the parsley, pancetta and a drizzle of the remaining olive oil.

Click here for a printable version of this recipe.

Coq Au Vin Rigatoni

Remember What Would Brian Boitano Make?  I actually enjoyed watching that show but I guess not enough people did.  Give this recipe a try because I know you won't be disappointed...even if the show was a little corny.  You know, sometimes, I like corny and silly and not so serious.  Wish they would bring back this show!










Coq Au Vin Rigatoni


Adapted from Brian Boitano on The Food Network
Ingredients:
 

1/2 cup olive oil, divided

1/4 pound pancetta, chopped

1 large onion, diced

1 large carrot, sliced

1/2 cup all-purpose flour

Salt and freshly ground black pepper

1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces

1 pound crimini mushrooms, sliced

2 cloves garlic, chopped

2 tablespoons tomato paste

1 bottle medium-bodied Italian red wine

3 sprigs fresh thyme, leaves removed

1 tablespoon unsalted butter

1 pound rigatoni

Fresh parsley leaves, roughly chopped

Directions:

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pancetta and cook until brown and crispy about 8 minutes. Remove with a slotted spoon to a plate lined with a paper towel.

To the same skillet add the onions and carrots and saute until they are soft and onions are translucent.   While the veggies cook, add the flour to a glass baking dish and season with salt and pepper. Add the chicken and toss to coat.

To the same skillet add 3 tablespoons olive oil, add the mushrooms and season with salt and pepper, to taste. Saute the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions.

Shake off any excess flour from the chicken and put on a plate. Add 3 tablespoons olive oil to the skillet and add the chicken. Cook the chicken until browned, about 6 minutes and transfer to the baking sheet.

Turn the heat to medium and add the garlic and tomato paste. Cook for 2 minutes and deglaze the pan with 3/4 of the bottle of wine, making sure to scrape the brown bits from the bottom of the pan. While the wine comes to a simmer, add the thyme, chicken, mushrooms and onions and let simmer for 3 minutes. If sauce is too thick add remaining red wine. Add butter, taste and adjust seasonings, if necessary.

Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook until al dente.

Drain the pasta, transfer to a large serving bowl and toss with the chicken and wine sauce. Garnish with the parsley, pancetta and a drizzle of the remaining olive oil.

Click here for a printable version of this recipe.

Pioneer Woman's Pot Roast

 

When the cooler weather hit us I was craving a nice warm stick to your ribs kind of meal and thought that pot roast could be just the right meal I was looking for.  Growing up my mom made stew, roast beef, pork roast and veal roast but not very often did she make pot roast.  I watched Ree Drummond make this on the food network and also had it bookmarked in my reader.  I'm glad I did because it was a very delicious, flavorful and tender pot roast.  I think next time I will thicken the juice a bit because it made a ton and it would have been a nice gravy.  Maybe you don't put pot roast on gravy?  I don't know but I bet it would be good.  I also followed her advice and served it with mashed potatoes.  I don't that I loved that.  It was a little too heavy for us (probably because I made loaded mashed potatoes which are a meal in itself!) Next time I'm going to try Giada's Italian Pot Roast!  Can't wait for that!

Check out Ree's post here for step by by step photos.

Pot Roast

Prep Time 20 Minutes

Cook Time 4 Hours  Servings 10 Difficulty Easy

Ingredients: 

1whole (4 To 5 Pounds) Chuck Roast

2 whole Onions

6 whole Carrots (Up To 8 Carrots)

Salt To Taste

Pepper To Taste

1 cup Red Wine (optional, You Can Use Beef Broth Instead)

2 cups To 3 Cups Beef Stock

3 sprigs Fresh Thyme, or more to taste

3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions:

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours

Pioneer Woman's Pot Roast

 

When the cooler weather hit us I was craving a nice warm stick to your ribs kind of meal and thought that pot roast could be just the right meal I was looking for.  Growing up my mom made stew, roast beef, pork roast and veal roast but not very often did she make pot roast.  I watched Ree Drummond make this on the food network and also had it bookmarked in my reader.  I'm glad I did because it was a very delicious, flavorful and tender pot roast.  I think next time I will thicken the juice a bit because it made a ton and it would have been a nice gravy.  Maybe you don't put pot roast on gravy?  I don't know but I bet it would be good.  I also followed her advice and served it with mashed potatoes.  I don't that I loved that.  It was a little too heavy for us (probably because I made loaded mashed potatoes which are a meal in itself!) Next time I'm going to try Giada's Italian Pot Roast!  Can't wait for that!

Check out Ree's post here for step by by step photos.

Pot Roast

Prep Time 20 Minutes

Cook Time 4 Hours  Servings 10 Difficulty Easy

Ingredients: 

1whole (4 To 5 Pounds) Chuck Roast

2 whole Onions

6 whole Carrots (Up To 8 Carrots)

Salt To Taste

Pepper To Taste

1 cup Red Wine (optional, You Can Use Beef Broth Instead)

2 cups To 3 Cups Beef Stock

3 sprigs Fresh Thyme, or more to taste

3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions:

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours

Hummingbird Cake

This was the dessert I made for the Southern themed dinner hosted by my friend Gina for our dinner group.  This was a really delicious (and surprisingly easy) cake to make.  I thought that I would have tasted the pineapple but perhaps it was just there to provide moisture.  I heard that this is also made with coconut which would have been delicious. I'm not sure why the directions say to add the pecans to the frosting.  That seemed a little strange to me so I just chopped them up and added them around the sides. This was a wonderful dessert that I'd make again!
 

Humming Bird Cake

From JoyofBaking.com

Ingredients:

1 cup (110 grams) pecans

3 cups (390 grams) all-purpose flour

2 cups (400 grams) granulated white sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3 large eggs, lightly beaten

3/4 cup (180 ml) safflower, corn, or canola oil

1 1/2 teaspoons pure vanilla extract

1 - 8 ounce (227 grams) can crushed pineapple, do not drain

2 cups mashed ripe bananas (3-4 medium sized bananas)

Pecan Cream Cheese Frosting:

1/4 cup (57 grams) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

1 pound box (454 grams) (about 3 2/3 cups) powdered sugar, sifted

1 teaspoon (4 grams) pure vanilla extract

1/2 cup (55 grams) finely chopped pecans


Directions:

Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle of parchment paper.

Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely.

In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon.

In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

Frosting: In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the finely chopped pecans.

To assemble: place one cake, top side down, onto your serving platter. Spread with about a third of the frosting. Gently place the other cake layer, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves. Refrigerate the cake for about one hour so the frosting has time to set.

Serves 10 - 12 people.

Hummingbird Cake

This was the dessert I made for the Southern themed dinner hosted by my friend Gina for our dinner group.  This was a really delicious (and surprisingly easy) cake to make.  I thought that I would have tasted the pineapple but perhaps it was just there to provide moisture.  I heard that this is also made with coconut which would have been delicious. I'm not sure why the directions say to add the pecans to the frosting.  That seemed a little strange to me so I just chopped them up and added them around the sides. This was a wonderful dessert that I'd make again!
 

Humming Bird Cake

From JoyofBaking.com

Ingredients:

1 cup (110 grams) pecans

3 cups (390 grams) all-purpose flour

2 cups (400 grams) granulated white sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3 large eggs, lightly beaten

3/4 cup (180 ml) safflower, corn, or canola oil

1 1/2 teaspoons pure vanilla extract

1 - 8 ounce (227 grams) can crushed pineapple, do not drain

2 cups mashed ripe bananas (3-4 medium sized bananas)

Pecan Cream Cheese Frosting:

1/4 cup (57 grams) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

1 pound box (454 grams) (about 3 2/3 cups) powdered sugar, sifted

1 teaspoon (4 grams) pure vanilla extract

1/2 cup (55 grams) finely chopped pecans


Directions:

Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle of parchment paper.

Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely.

In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon.

In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

Frosting: In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the finely chopped pecans.

To assemble: place one cake, top side down, onto your serving platter. Spread with about a third of the frosting. Gently place the other cake layer, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves. Refrigerate the cake for about one hour so the frosting has time to set.

Serves 10 - 12 people.

Marcella Hazan's Sauce with Onions and Butter

This recipe had me very curious.  In fact, I bought Marcella Hazan's Cookbook based on the reviews for this recipe that I read on numerous blogs.  However, I'm not sure I'm quite ready to jump on the bandwagon.  Now don't get me wrong, her cookbook has some wonderful recipes that I can't wait to try but this one falls pretty flat.  I know a recipe is a bust when Steve tells me he's okay with me never making it again.  Let me explain why this recipe had me so curious in the first place.  We all have our own versions of tomato sauce but I have never heard of a sauce without garlic. My parents just spent some time in Italy and said that they didn't seem to cook with much garlic. I figured maybe she was onto something.  Then there's the butter...5 tablespoons of it.  When I told my father he made me laugh.  He said "If Nanny ever saw you do that she'd never eat another thing you made.  She's say she doesn't trust you."  That's so true.  She really hated butter.  Never cooked with it.  She claimed she was allergic but we all know she just didn't like it.  Well, the sauce smelled delicious.  The butter mixed with the tomatoes reminded me of the aroma of vodka sauce when I make it.  As great as that is it's not enough to win over my stomach.  My stomach was very unhappy all night and to be honest, it was very flat and tasteless as well.  Maybe if the recipe was cooked with a tablespoon or 2 of butter and still had the addition of a clove or two of garlic and some basil then maybe we would like it much better.  What do you think?  Have you made this recipe?  What are your thoughts?

Tomato Sauce with Onion and Butter

Essentials of Classic Italian Cooking

For 6 servings

2 cups canned imported Italian plum tomatoes, cut up, with their juice
5 Tbsp. butter
1 medium onion, peeled and cut in half
Salt
1 to 1 1/2 pounds pasta
Freshly grated parmigiano-reggiano cheese for the table

Directions:

Put the tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomato.  Stir from time to time, mashing into any large piece of tomato in the pan with the back of a wooden spoon.  Taste and correct for salt.  Discard the onion before tossing the sauce with pasta.



Click here for a printable version of this recipe.

Marcella Hazan's Sauce with Onions and Butter

This recipe had me very curious.  In fact, I bought Marcella Hazan's Cookbook based on the reviews for this recipe that I read on numerous blogs.  However, I'm not sure I'm quite ready to jump on the bandwagon.  Now don't get me wrong, her cookbook has some wonderful recipes that I can't wait to try but this one falls pretty flat.  I know a recipe is a bust when Steve tells me he's okay with me never making it again.  Let me explain why this recipe had me so curious in the first place.  We all have our own versions of tomato sauce but I have never heard of a sauce without garlic. My parents just spent some time in Italy and said that they didn't seem to cook with much garlic. I figured maybe she was onto something.  Then there's the butter...5 tablespoons of it.  When I told my father he made me laugh.  He said "If Nanny ever saw you do that she'd never eat another thing you made.  She's say she doesn't trust you."  That's so true.  She really hated butter.  Never cooked with it.  She claimed she was allergic but we all know she just didn't like it.  Well, the sauce smelled delicious.  The butter mixed with the tomatoes reminded me of the aroma of vodka sauce when I make it.  As great as that is it's not enough to win over my stomach.  My stomach was very unhappy all night and to be honest, it was very flat and tasteless as well.  Maybe if the recipe was cooked with a tablespoon or 2 of butter and still had the addition of a clove or two of garlic and some basil then maybe we would like it much better.  What do you think?  Have you made this recipe?  What are your thoughts?

Tomato Sauce with Onion and Butter

Essentials of Classic Italian Cooking

For 6 servings

2 cups canned imported Italian plum tomatoes, cut up, with their juice
5 Tbsp. butter
1 medium onion, peeled and cut in half
Salt
1 to 1 1/2 pounds pasta
Freshly grated parmigiano-reggiano cheese for the table

Directions:

Put the tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomato.  Stir from time to time, mashing into any large piece of tomato in the pan with the back of a wooden spoon.  Taste and correct for salt.  Discard the onion before tossing the sauce with pasta.



Click here for a printable version of this recipe.

Cream Cheese Crescents - Secret Recipe Club

I am so excited because this month I am participating in the Secret Recipe Club! Once we sign up and are approved we are assigned a blog from which we must chose a recipe to make and highlight on our blogs. It's a great way to discover new blogs and new recipes.  It's been a secret until today so none of us know who has been cooking or baking from our recipes.  Isn't that cool?

My assigned blog is From Apples 2 Zucchini. Pam has a ton of healthy recipes on her blog and there are others I want to try but since the holidays are coming up I couldn't resist trying out her Cream Cheese Crescents.  Pam said that she was looking for a cookie that didn't have chocolate and I know I could use some variety in my cookie making as well.  I made this recipe as written except I couldn't bring myself to use fat free cream cheese.  I guess I don't cook healthy very much! ha ha! That's okay, I think that the recipe works either way.  I also mixed pecans and walnuts because I had them not for any other reason.  I do love me some pecans!

The cookies were a cinch to make and if you know anything about  me you know I can't bake anything that's too difficult so I was definitley pleased at that.  The hardest part was cutting them evenly and really I don't think anyone will care if they aren't perfect.  Right? I brought these into work (since Steve isn't crazy about nuts) and everyone really enjoyed them.  Pam - don't read this very unhealthy tidbit...A coworker mentioned maybe adding a little glaze to them to add a little extra sweetness.  That sounds like a great idea to me!  Okay Pam you can continue here... I love that these cookies can really be changed up to suit your taste.  The dough is like a blank canvas and you can fill and top with whatever you like. As I was making them and smelling the cinnamon and nuts I was thinking that some chopped apple would be so good in this but I'm not sure how that would work as far as cooking time.  Anyone have any ideas?

Here is the recipe as it was posted on Pam's blog.

Cream Cheese Cresents

Yield: 32 cookies

from Cookies: 1001 Mouthwatering Recipes from Around the World

Ingredients:

1 (8oz) package of reduced fat cream cheese, softened

3/4 c. butter, softened

1 tbsp sugar

1 2/3 c flour

for the filling:

1/3 c light brown sugar, packed

3/4 c walnuts, chopped fine

1 tsp cinnamon

1 egg, beaten with 1 tbsp water

1 tsp sugar

Instructions

1. Beat the cream cheese and the butter until creamy, then add flour
2. turn out onto a lightly floured counter top and knead until smooth and elastic
3. shape into 2 discs and cover with foil and chill for at least one hour
4. on a lightly floured counter top, roll out one disc to a 10 inch circle
5. brush with egg white
6. cut into 16 equal wedges, like a pizza, with a sharp knife or pizza wheel
7. add nut filling and press it lightly into the dough
8. starting with the widest end, roll each wedge toward the point, like a croissant
9. place onto a parchment lined cookie sheet
10. brush rolled cookies with egg white and sprinkle with sugar
11. bake at 350 for 20 minutes, or until browned

I really enjoyed participating in the Secret Recipe Club.  If you haven't heard of this before and are interested in participating check out the rules and then go sign up!

Cream Cheese Crescents - Secret Recipe Club

I am so excited because this month I am participating in the Secret Recipe Club! Once we sign up and are approved we are assigned a blog from which we must chose a recipe to make and highlight on our blogs. It's a great way to discover new blogs and new recipes.  It's been a secret until today so none of us know who has been cooking or baking from our recipes.  Isn't that cool?

My assigned blog is From Apples 2 Zucchini. Pam has a ton of healthy recipes on her blog and there are others I want to try but since the holidays are coming up I couldn't resist trying out her Cream Cheese Crescents.  Pam said that she was looking for a cookie that didn't have chocolate and I know I could use some variety in my cookie making as well.  I made this recipe as written except I couldn't bring myself to use fat free cream cheese.  I guess I don't cook healthy very much! ha ha! That's okay, I think that the recipe works either way.  I also mixed pecans and walnuts because I had them not for any other reason.  I do love me some pecans!

The cookies were a cinch to make and if you know anything about  me you know I can't bake anything that's too difficult so I was definitley pleased at that.  The hardest part was cutting them evenly and really I don't think anyone will care if they aren't perfect.  Right? I brought these into work (since Steve isn't crazy about nuts) and everyone really enjoyed them.  Pam - don't read this very unhealthy tidbit...A coworker mentioned maybe adding a little glaze to them to add a little extra sweetness.  That sounds like a great idea to me!  Okay Pam you can continue here... I love that these cookies can really be changed up to suit your taste.  The dough is like a blank canvas and you can fill and top with whatever you like. As I was making them and smelling the cinnamon and nuts I was thinking that some chopped apple would be so good in this but I'm not sure how that would work as far as cooking time.  Anyone have any ideas?

Here is the recipe as it was posted on Pam's blog.

Cream Cheese Cresents

Yield: 32 cookies

from Cookies: 1001 Mouthwatering Recipes from Around the World

Ingredients:

1 (8oz) package of reduced fat cream cheese, softened

3/4 c. butter, softened

1 tbsp sugar

1 2/3 c flour

for the filling:

1/3 c light brown sugar, packed

3/4 c walnuts, chopped fine

1 tsp cinnamon

1 egg, beaten with 1 tbsp water

1 tsp sugar

Instructions

1. Beat the cream cheese and the butter until creamy, then add flour
2. turn out onto a lightly floured counter top and knead until smooth and elastic
3. shape into 2 discs and cover with foil and chill for at least one hour
4. on a lightly floured counter top, roll out one disc to a 10 inch circle
5. brush with egg white
6. cut into 16 equal wedges, like a pizza, with a sharp knife or pizza wheel
7. add nut filling and press it lightly into the dough
8. starting with the widest end, roll each wedge toward the point, like a croissant
9. place onto a parchment lined cookie sheet
10. brush rolled cookies with egg white and sprinkle with sugar
11. bake at 350 for 20 minutes, or until browned

I really enjoyed participating in the Secret Recipe Club.  If you haven't heard of this before and are interested in participating check out the rules and then go sign up!