Applesauce Spice Bars – Baking With Dorie BWD

It is exciting when we get to choose the recipe, we are baking.  This is my choice.  It is difficult, though, to make the selection.  There are so many of Dorie’s recipes, I want to make.  I have had such success with her book, Baking From My Home to Yours, that it inspires me to bake more and more, from it.  I admire Dorie and how she has put together recipes that appeal are doable.  So many baking books, miss the mark,  on this.

After deliberation and putting aside many recipes that were calling my name, I selected Applesauce Spice Bars because it is one, both hubby and I would love and love it, we did.   

By now, you probably are aware that my hubby does not like any glaze, frosting, icing or sprinkles on his cake.  He was in the kitchen, as hand in pot, I was taking the glaze out to put it on the cake.  His question was simply, “Do you have to do that?”  Well, in this case, yes, I did.  I would have been happy to clean out that pot, all by myself.  This glaze is out of this world. 

The big moment – Lights, Camera, Action – Hubby takes a bite…….. Silence.  Good.  (His father used to say, “not bad.”  We have come a long way. )

What do you mean good?  You hate glaze.  Hubby looks at me and looks at the pot, where I kept some of the glaze, for me.  “Put the rest on it,” he said. 

This really confused me.  I go on to explain how there is plenty on the cake and it does not need any more to get the response to put it on.  He was a bit nicer about it.  So, all the glaze went on the cake and hubby’s hand took a second piece.  I think, he discovered, glaze is not all that bad.

Hats off to Dorie who got my hubby to eat cake with glaze.

Applesauce Spice Bars – Dorie Greenspan’s    Pages 117-118, Baking: From My Home to Yours

Ingredients

Bars

1-1/4 cups gluten-free flour mix

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon salt

1 stick (8 tablespoons) unsalted butter

1 cup (packed) light brown sugar

2 large eggs

1/2 cup unsweetened applesauce

1 teaspoon pure vanilla extract

1 tablespoon applejack, brandy or dark rum (optional)

1 baking apple, such as Rome or Cortland, peeled, cored and finely diced or chopped

1/2 cup plump, moist raisins (dark or golden)

1/2 cup chopped pecans

For the Glaze
2-1/2 tablespoons heavy cream

1/3 cup (packed) light brown sugar

2-1/2 tablespoons unsalted butter

1 teaspoon light corn syrup

1/2 teaspoon pure vanilla extract

GETTING READY: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-13 inch baking pan, line the bottom with parchment paper, butter the paper and dust the inside of the pan with flour. Tap out the excess flour and put the pan on a baking sheet.

THE BARS: Whisk together the flour, baking powder, baking soda, spices and salt.In a medium heavy-bottomed saucepan, melt the butter over low heat. Add the brown sugar and stir with a whisk until it is melted and the mixture is smooth, about 1 minute. Remove the pan from the heat.

Still working in the saucepan, whisk in the eggs one at a time, mixing until they are well blended. Add the applesauce, vanilla and applejack, if you’re using it, and whisk until the ingredients are incorporated and the mixture is once again smooth. Switch to a rubber spatula and gently stir in the dry ingredients, mixing only until they disappear, then mix in the apple, raisins and nuts. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
Bake for 23 to 25 minutes, or until the cake just starts to pull away from the sides of the pan and a knife inserted into the center comes out clean. Transfer the baking pan to a rack and let the cake cool while you make the glaze.

THE GLAZE: In a small saucepan, whisk together the cream, sugar, butter and corn syrup. Put the pan over medium heat and bring the mixture to the boil, whisking frequently. Adjust the heat so that the glaze simmers, and cook, whisking frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla.
Turn the bars out onto a rack, remove the paper and invert the bars onto another rack, so they are right side up. Slide the parchment paper under the rack to serve as a drip catcher, grab a long metal icing spatula and pour the hot glaze over the bars, using the spatula to spread it evenly over the cake. Let cool to room temperature before cutting.
Cut into 32 rectangles, each about 2-1/4 x 1-1/2 inches.

Storing: In a covered container, the bars will keep for about 3 days at room temperature. Because of the glaze, they cannot be frozen.

 

       Check out Grapefruit of Needful Things     for a list of bakers and check out the other applesauce spice bars.  If you would like to join us, let grapefruit know.  We would love to have you.                        

Linked to Tailgating Time,  Sister Sister

Fill ‘Er Up Acorn Squash

I love to make acorn squash, not only for the taste factor, but also for the the ”play” factor.  There are so many varieties you can fill this squash with, and still have it work as a delicious side.  I tend to end up with apples, which I did again, but it is open to the likes and dislikes of the cook.  I used apples and dried apples with this one, which should be unusual but gave it a real shot of apple flavor.

Fill -Er Up Acorn Squash  (makes for two or for four, depending on how much you eat)

Ingredients:

1 small acorn squash (about 1-1/4 pounds)

1 medium apple, peeled and chopped

1/4 cup chopped celery

2 tablespoons dried apple

1 tablespoon almonds, chopped

1 tablespoon butterscotch chips

1 tablespoon brown sugar

1/4 teaspoon pumpkin pie spice

2 tablespoons shredded coconut

Method:

Cut acorn squash in half lengthwise; remove and discard seeds and membranes. Place squash cut side down in a greased 11-in. x 7-in. microwave-safe dish. Microwave, uncovered, on high for 4-6 minutes or until almost tender.

Meanwhile, in a small bowl, combine the apple, celery, dried apple, almonds, butterscotch chips, coconut, brown sugar and pumpkin pie spice.   Fill the centers of the turned over squash with apple mixture. Cover and microwave 3-4 minutes longer or until squash and apple filling are tender. 

Eat and enjoy!

  

  

  

 

 

 

 

 

 

 

Cooked Filling

 

  

  

  

  

  

  

  

  

 

  Linked to    Vegetarian Foodie Friday   Friday Potluck   Midnight Maniac Meatless Mondays  Sundays at One

Potato, Spinach and Sausage Soup

 My husband has been asking for soup and I have kept saying, “yes” and then not doing anything about it.  This week, I changed the situation and by the end of the week, I will have made four soups.  Out of the four, two of them are potato soups, one dairy and the other with sausage.  My husband likes the sausage soup better.  I like the cheesy creamy soup better.  We had the latter tonight so it is fresh, in my mind, and I can be relatively accurate.

Actually, I had it planned out to make a butternut squash soup with sausage since I did not have a recipe to make for CEiMB.  (This is the first time, I came across a recipe, I could not make kosher without changing the character of the dish, completely. -( CEiMB)  When, I went to get the butternut squash, I was sure, I saw this morning, I found an acorn squash and 2 yellow squash and 2 zucchini.  No butternut squash.  Moving on……keep the sausage and make a potato soup. 

Spinach Sausage and Potato Soup

Servings: 6 

 Ingredients:

1 tablespoon margarine

1 tablespoon olive oil

1 medium onion, chopped

 2 stalks celery, chopped

2 large potatoes, chopped

4 turkey sausage, cut in small pieces 

bag of spinach 

 4 cups vegetarian broth

2 cups chopped spinach

1/2 cup fresh parsley

Method:

 Sauté first four ingredients.

When translucent, add potato and sausage; continue sautéing for about 10 minutes.

Add broth and simmer for 20 minutes.

Add spinach and simmer till spinach is just cooked.

You can blend this with a hand blender or in a blender or serve it as is.  I didn’t blend it.  I love creamy soups but in this case, there was something, that did not sit right, about blending the sausage.  I could have removed it and blended the rest but that seemed unnecessary.

Linked to Fight Back Fridays   

Thai Meatballs with Ginger Sauce

If you want a good meal go over to the Center for Kosher Culinary Arts  , for the original of this recipe.  Unfortunately, I did not get to the grocery store today and could not pick up certain necessary ingredients.  I subbed, the best I could.  The results were fantastic.  I would guess that they are better with the original ingredients.

We have been doing lots of good eating but this struck a chord with us.  We enjoyed it, like no other meal.

Thai Meatballs with Ginger Sauce    adapted from Center for Kosher Culinary Arts, the only kosher culinary school in the United States!

Ingredients:

2 pounds ground beef  (I would have preferred chicken or turkey.  I had beef in the freezer.)

1 onion, chopped 

2 tsp chili sauce

3 tbsp canola oil

2 tbsp brown sugar

12 oz. water chestnuts

1 cup fresh parsley

1/2 cup ground walnuts

Ginger sauce ingredients:

1 teaspoon sesame oil
1 tablespoon peeled fresh ginger slivered
2 teaspoon scallion whites sliced finely
3/4 cup soy sauce
1/3 cup plus 1 tablespoon honey
1 and 3/4 cup orange  juice
2 tablespoons cornstarch
2 teaspoons water

Method:

Dice onion into small dice.

 Heat oil in a medium sauté pan and sweat onion until transparent. 

Add chili sauce  and brown sugar. When mix is dissolved, remove from heat and set aside.

Drain and mince water chestnuts. Leave pieces about ¼ inch and no finer as to add crunch to the meat balls. (I minced the water chestnuts in the mini food processor.)

Place onion mixture into bowl of food processor and pulse briefly. Add all other ingredients except water chestnuts and pulse a few times until blended.

Remove from processor and place in mixing bowl Fold in water chestnuts and blend well.

Form in to little meatballs and bake at 350 for 10- 15 minutes.

Serve with ginger sauce.

Ginger sauce procedure:

In a medium saucepan over high heat place the  juice, sesame oil, soy sauce, honey, ginger and garlic. Bring to a boil.

Dissolve cornstarch in water. While mixing well, pour into boiling sauce, slowly, until thickened consistency is reached. Remove from heat.

Finish with chopped scallions .

I served this on very thin rice noodles, as thin as rice sticks.  They are pure white and I am not sure, you can even see them in the photos.  I piled up the noodles, placed meatballs on top of noodles and finally the delicious sauce.  I, particularly loved the crunch in the sauce.  Eat and enjoy.

 

Add Water Chestnuts, Minced

 

 

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Linked to Prarie Story – Recipe Swap, Pennywise Platter Thursdays at the Nourishing Gourmet, GCC Recipe Swap

Honey Maple Cookies

I was completing my baking for Operation Baking Gals and hubby, who was graciously, packing the cookies, told me, I had room for more batch.  I could not let a box go, not filled to the very top.  If we think of the soldiers who must appreciate the crumbs in the box, how could one crumb be left behind?

I, also added this to the Linky at Abby Sweets  http://abbysweets.blogspot.com/where we are baking twelve weeks’ of cookies for the Holidays.  My link is not working.  Is anyone else on WordPress having this problem?

I feel quite connected because of this baking.  I enjoy the baking and I don’t feel that I am doing anything special.  I just feel like I am part of what these guys and gals are doing, in the teeniest way.  When we think how young, many of them are and how far from their loved ones they are, part of us has to reach out, even silently.  I can imagine the joy that comes with packages that are sent.  If you have never looked at the Operation Baking Gals site, you should take a look. It is uplifting.

I pulled out Taste of Home Cookie Cook Book that I won at Reeni’s, Cinnamon and Spice and Everything Nice and found this cookie.  It interested me, having both honey and maple syrup and chips, to top it all.  This is called sending “sweetness” in the shape of a cookie.

I tasted one of these.  At first, I didn’t know if I liked them but after a moment, there was an aftertaste and that was great.  I am not sure if it was maple or honey but it was one of them and it was a delight.  The cookie is softer than I like but many people like soft cookies so that  is not a demerit.  All in all, it is a cookie worth making, just not my favorite.

Honey Maple Cookies – adapted from Taste of Home

Ingredients

• 1 cup margarine
• 3/4 cup honey
• 3/4 cup maple syrup
• 2 eggs
• 1 teaspoon pure Vanilla Extract
• 2-1/2 cups gluten-free flour mix  (I wanted to send some GF cookies, figuring there had to be someone there who was on a GF diet.)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup mini semisweet chocolate chips
• 1 cup white chocolate chips or chunks
• 1 cup chopped pecans  (I left them out.  There are always those who can’t eat nuts and I wanted these to reach everyone.)

Method:

In a large bowl, beat margarine until light and fluffy.

Add honey and syrup, a little at a time, beating well after each addition.

Add eggs, one at a time, beating well after each addition (mixture will appear curdled).

Beat in vanilla.

 Combine the flour, baking soda and salt.

Gradually add to honey mixture and mix just until moistened.

Stir in the chips.

• Drop by rounded tablespoonfuls onto greased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks. Yield: 5 dozen.

Of course, I used my cookie scoop.  I love it.  It is great making cookies, approximately the same shape and size.

Penne with Sausage, Peppers and Onions

 I am getting into the swing of using Giada’s recipes and I am liking it.  I see how satisfying it is to work with one chef for a period of time.  Tyler will always be part of my repertoire and so will the others that have followed and now Giada has joined in.  We learn their style, techniques and preferences.  They become friends in the house.  “We are having Giada’s pasta tonight.  Tyler did  it again.  Mark is amazing.  Nigella knows how to use chocolate.”   No longer does hubby ask who Ellie and Dorie are.  Ellie is the healthy cook.  Dorie is the best baker.

Back to Giada’s pasta.

Rigatoni with Sausage, Peppers, and Onions
Adapted from Everyday Italian, Giada De Laurentiis

Ingredients:

1/4 cup extra-virgin olive oil

• 1 pound sweet Italian turkey sausage
• 2 red bell peppers, sliced
• 2 yellow onions, sliced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 cup chopped fresh basil leaves
• 4 garlic cloves, chopped
• 2 tablespoons tomato paste
• 1 cup Marsala wine
• 1 (14.5-ounce) can diced tomatoes
• 1/4 teaspoon red pepper flakes, optional
• (I used penne for the pasta.)

1. Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain. (I sliced the sausages before cooking them to reduce cooking time)
2. Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
   Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
3. Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
4. While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain the pasta and add to the thickened sauce; toss to combine.Prep time: 15 minutes

Cook time: 25 minutes

Serves: 4-6

 

This was easy to do and took little time.  It was a throw together recipe but instead of my throwing the ingredients, Giada decided what to do.  It was a success.

 

        

Perfectly Crunchy Slaw – Giada – I Heart Cooking Clubs

Looking for a non-Italian recipe by Giada for I Heart Cooking Clubs led me to this slaw which I could use for the Sabbath.  Speaking of killing two birds with one stone…..  Who would want to kill two birds?  

Perfectly Crunchy Slaw  (adapted)

Perfectly Crunchy Slaw

4 to 6 servings

Ingredients:

• 3 cups cabbage, shredded, about 2 cups
• 2 medium carrots, peeled and grated
• 1/2 cup dried cranberries
• 1/2 cup toasted pine nuts or pistachio nuts
• 2 tablespoons creamy dressing
• 3 tablespoons maple syrup or honey
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup chopped chives

Method:

In a large bowl, mix together the cabbages, carrots, , cranberries and pine nuts. In a small bowl, combine the creamy dressing, maple syrup, lemon juice, garlic, salt, and pepper. Pour the dressing over the vegetables and toss well until coated.

Cover and refrigerate for 1 hour. Garnish with chopped chives before serving.

Before dressing was put on....

This is my non-Italian contribution to I Heart Cooking Clubs.   

Fruit and Nut Bars by Alice Medrich Week # 6

April of Abby’s Sweets  has organized twelve weeks of delicious cookes and the many bakers add a new one, each week?  Do you have any idea how many cookies, we will have access to, all baked and tested?  Wow!  For week 6, I have baked fruit and nut bars.  Go over to Abby’s Sweets to find all of this week’s cookies.

I talked a lot about Alice’s new book and I finally got to bake another recipe from it.  This is an amazing bar and when you see the photo, you will see why.  It is filled with delicious fruit and nuts and they are not cut into tiny pieces.  They are chunky and delightful.  If you are a fruit and nut lover, you will adore these.

I found a recipe from another of Alice’s books here.  I did not compare it to the one in the new book but it is similar.  Please buy the new book to get the scoop on all these wonderful recipes.

By the way, this is a recipe, Alice says you can substitute with and I did.  When, I went to find walnuts, I only had ground nuts so I took a container of mixed nuts, cut them a little and used a nice blend, which may have even been better, depending on your love of nuts.  I adore dry fruits and stayed with the dates and apricots but I can also this being made with dried cherries, blueberries, raisin, cranberries, etc.  You get the picture.
Take a look!

Lasagna-Manicotti

Tonight, I wanted to make manicotti.  As far as I know, there is no gluten-free manicotti so I substitute lasagna and roll it up.  Unfortunately, I broke several noodles and did not have enough to make manicotti for us.  I took the remaining ones and made ricotta sandwiches, so to speak.

Lasagna Manicotti

Ingredients:

1 bos lasagna noodles

16 ounces Ricotta

3 tablespoons Parmesan

1/2 red pepper, chopped

1 tomato, chopped

1 red onion, chopped

1 tablespoon sun dried tomatoes

2 cups Marinara sauce

shredded Mozzarella cheese

Method:

Boil noodles as directed, on box, cutting cooking time down by 2 minutes.

While noodles are cooking, combine Ricotta and vegetables.  Set aside.

Pour a little sauce on the bottom of baking pan.  I cover it with a thin coating.

Drain lasagna and rinse with cold water.

On a separate plate, lay out a few noodles and cover with cheese mixture.                                                                                 

Take rolled noodles and place in baking dish.

Cover with sauce (not heavy)

Shred mozzarella cheese on top of manicotti.

Sprinkle Parmesan on top.                                              

Bake in 350 degrees oven 30 minutes or until cheese is golden.   (I went to do the wash and forgot about the manicotti and it got darker than I wanted.)

Linked to Foodie Fridays at Designs by Gollum

Where O Where is CEiMB?

We made pizza this week, at Craving Ellie in My Belly and I used a ready-made crust, so I linked it up in My Sweet and Savory.  Stop by and take a peek.