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Tuesday, June 23, 2020

Blackberry Tart



This very easy tart recipe is quickly
made when you have berries on hand. 
I only had 1 small carton so...I cut the 
recipe in half for just the two of us for
 our afternoon tea or coffee break today  
A slice is great with  morning coffee too. 

 Blackberry Tart

Crust
1-1/2 C flour
1/2 C powdered sugar
1 stick butter, cut into cubes
good shake of cinnamon

 Mix together with a fork

breaking up the butter, or 
using your fingers to rub the butter
into the flour until all combined and crumbly.
It's like  a sugar cookie dough consistency
Spray a springform pan with PAM. about 9"
(I used 6" for half the recipe)
You can also use a tart pan that has a 
removable bottom.
Press the crust mixture onto the bottom 
of the pan and a bit up the edge.


Topping
2 small cartons blackberries
2 t flour
2 T sugar
Combine and press on top of the crust.
Bake in a preheated 375º oven for 
about 45 minutes.Less for a smaller one 
until the crust has a golden edge and 
the berries have softened  
I spray the top with a bit of lemon and 
sprinkle the top with a bit of sugar. 

Bake  until crust has a golden edge

 You could also dust the top with a bit
 of powdered sugar too.
 So good with coffee  Yum. 


ENJOY! 
Rita 

Wednesday, May 8, 2019

8๊55 bet:Crepes with𓂃 Ricotta Cheese and Mixed Berries

This is another delicious variation of my 
favorite breakfast crepes.
Sweetened ricotta cheese folded into lemony
crepes, topped with mixed berries and dusted
with powdered sugar. 
Strawberries, Blueberries, and Raspberries

It starts with my basic crepes recipe.
I add 1/2 t fresh lemon zest to the batter.
let is rest for 15 minutes or more while
you prep the rest of breakfast.

After making the crepes keep them warm in
a low oven (along with your plates) until it's time
to assemble.


CREPES with RICOTTA CHEESE and MIXED BERRIES
Crepes Recipe click (855 bet:Breakfast Crepes)

About 1-2 cups berries
  Strawberries, quartered
  Blueberries
  Raspberries
Combine berries with a squirt (1 t) of lemon juice
 and 1/2 T sugar. Toss and set aside.

1 C Ricotta cheese filling
1 T sugar
Combine in a small bowl and set aside.

To Assemble
spread half the crepe with ricotta cheese,
fold in half then half again. Place on a warm plate.
Top with berries and dust with powdered sugar.



Enjoy!

Tuesday, February 12, 2019

ꩵ855 bet:Hoisin Glazed Pork Tenderloin Sheet Pan Dinner


An easy sheet pan dinner that is delicious and 
simple to put together. The prep takes 10 minutes
 and can be done ahead of time. This will have the
tenderloins at room temperature before putting
them in the oven . Roasting only takes 20 minutes.

While the tenderloins are roasting, mix up the
 simple herb butter compound. I grow chives 
in a pot on my patio because I use them so often. 

This butter sauce takes this dinner 
to over-the-top delicious.

Let the tenderloins rest before slicing. 


Hoisin Glazed Pork Tenderloin
 Sheet Pan Dinner
2 Pork tenderloins (about 1 lb each)
1/4 C hoisin sauce
1 lb green beans, ends trimmed 

1-1/2 lbs baby potatoes, 
        cut in half lengthwise
3 T olive oil
salt and pepper

Preheat oven to 450º
Spray a large sheetpan with cooking spray
In a large bowl toss the green beans with
1 T of the olive oil and 1/4 t each salt 
and pepper to coat well. Arrange green 
beans in the center of the pan.
In the same bowl toss the cut potatoes with
the remaining 2 T olive oil and 1/4 t each salt
and pepper. Place cut side down at each end of
the pan.
Rinse and pat dry the tenderloins, trim any 
visible fat and silver skin. Pat dry with 
paper towels and place, not touching on 
top of the green beans. Spread with 
hoisin sauce and sprinkle with salt and pepper.
Roast for 20 minutes.
Remove and let rest for 5-10 minutes 
before slicing. 

While tenderloin is roasting, combine
the garlic herb butter ingredients.

Garlic Chive Buter Sauce
4 T butter, softened
2 T minced fresh chives
1 garlic clove, finely minced and smashed
1/4 t each, salt and pepper

After slicing the pork into thick slices, top each
tenderloin with 1 T butter. Top the green beans
and potatoes with the remaining 2 T butter
and serve.
Serves 4

Enjoy!







Tuesday, January 29, 2019

Fresh Apple Cinnamon Muffins

These easy muffins use just one apple. 
I keep chopped pecans in the freezer. 
So I can make these homemade muffins
in under 30 minutes. 
I love the cinnamon pecan crunch on top.
A perfet little coffee cake muffin with 
your morning coffee for breakfast 
or a treat for afternoon tea.
They smell amazing.
I prep the topping ingredients first, 
then whisk together the dry ingredients
 and then use the same whisk and whisk 
together the wet ingredients.
Larry is chopping the apple while I 
mix he other ingredients. 
Three bowls ready to go. Add the 
chopped apple to the wet ingredients. 
Just add the wet ingredients 
to the flour mixture 
and stir until just moistened. 
Do not overmix. 
Spoon into greased muffin tin. 
I get 12 muffins, sometimes only 10. 
Sprinkle on the topping mixture and bake
in preheated 375º oven for 15 minutes.
Check the center with a toothpick, 
if it comes out clean they are done. Remove
to a platter or cute muffin basket. 
Enjoy warm!

Fresh Apple Cinnamon Muffins
Dry Ingredients:
1-1/2 C flour
1/3 C sugar
2 t baking powder
1/2 t cinnamon
1/2 t salt (1/4 t if using salted butter)
Combine in a large bowl

Wet Ingredients:
1 egg
1/2 C milk 
1 C finely chopped apple (1 apple)
1/2 stick butter, melted
In another bowl, beat the egg with milk, then stir
in the apple and melted butter.

Topping:
1/3 C finely chopped nuts, pecans
1/4 C packed brown sugar
1/2 t cinnamon
Combine in a small bowl.

Add the wet ingredients to the dry ingredients and stir just until
moistened, Spoon batter into a greased muffin tin about 2/3 full.
Sprinkle topping mixture over muffins.
Bake @375º for 15 minutes until toothpick comes out clean.
Remove from pan and serve warm.

Enjoy!












Monday, January 28, 2019

855 bet:Chocolate Chip Oatmeal Muffins

You will love these muffins!
These are the best.
They have just the right texture and are
not too sweet. Note that the oats soak
for 1 hour before continuing.
Plan ahead to bake these yummies. 
They are perfect with morning coffee
 or afternoon tea. 
Even better spread with a bit of soft butter. 
Soak the oats, milk and vinegar in a large
 bowl for an hour. Take the egg out of 
the refrigerator too
 so that it's at room temperature. 
Stir in the egg and brown sugar. 
Stir in the melted butter.
Dump the dry ingredients into a sifter
and sift into the bowl.
Add the chocolate chips. 
Gently stir everything together just
until moistened. Do not overmix. 
Preheat oven to 375º
Grease a 12-C muffin tin. I use the butter 
wrapper and a smear of butter. 
Spoon the batter into the cups evenly,
about 1/3 C each. 

Bake in preheated 375º for about 15 minutes
 or until the tops are lightly browned and 
spring back when gently touched.

 Cool in tin about 5 minutes. Run a knife
around the edges and pop the muffins out. 


Pile some in a napkin-lined basket.
         Enjoy while still warm.

Chocolate Chip Oatmeal Muffins
1 C milk
1 C oatmeal
1 t white vinegar
Combine ingredients in a large bowl
and let sit for 1 hour

1 egg
1/4 C brown sugar
1/2 C butter (1 stick) melted and cooled slightly
Stir into the oatmeal mixture

1 C flour
1 t b aking powder
1/2 t baking soda
1/4 t salt
1/4 t nutmeg
1/2 t cinnamon
Sift the ingredients into the bowl.

1/2 C mini chocolate chips
Add to bowl and now stir everything gently
just until everything is moistened. Do not
overmix

Preheat oven to 375º
Grease a 12-C muffin tin and evenly
spoon the batter, about 1/3 C into each cup.
Bake for about 15 minutes, until the tops are
lightly browned and spring back when gently
touched. Cool in tin about 5 minutes. Run a knife
around the edges and pop the muffins out. Eat
while warm.

* freeze muffins for upto 3 months.
* reheat a frozen muffin wrapped in a
  paper towel in the microwave for 15 seconds.
* optional add-is 1/2 C chopped pecans,
  1 C diced apple, 1 C blueberries or raspberries
  Adding fruit take a bit longer to bake.

Enjoy!




Wednesday, January 9, 2019

Seared Scallops with Pan Sauce

This is a simple recipe for scallops that takes
just a few minutes to prepare. Have the rest 
of your dinner ready to serve and kept warm.

The most important thing to know about searing
scallops is to make sure they are completely dry.
You may go through a lot of paper towels. Then
dry again before searing. Also, make sure your
pan is hot. I like to use my cast iron pan.   

Simply season scallops well with salt and pepper.
Add olive oil and when it's hot, set the scallops 
into the pan and sear for about 2 minutes per side
until golden brown and crusty. Do not overcook or 
they'll become rubbery. They cook fast and will 
continue to cook after you remove them from 
the pan. Set them on your warm dinner plates 
or a platter; then make the sauce. 

The sticky mess at the bottom of the pan is loaded
with flavor and makes a wonderful pan sauce.
Deglaze the pan with wine, it will bubble and steam.
Use a whisk to stir it around and get up the bottom
browned bits. Once reduced to the right
consistency, whisk in butter. Spoon the pan sauce
over the scallops and sprinkle with fresh chopped
parsley. Serve immediately.


Seared Scallops with Pan Sauce
1 lb scallops
salt and pepper
2 T olive oil
1/2 C white wine
2 T butter
chopped fresh parsley

Make sure the scallops are completely dry.
Season well with salt and pepper.
Heat the pan on high and add the oil.
When the oil is rippling hot add the scallops;
sear for 2-3 minutes, depending on their size,
until golden and a bit crusty on the bottom.
Flip and sear the other side for another 1-2
minutes until golden.  Remove to a warm platter.
Pan Sauce:
Add the wine to the pan and deglaze, scraping up
 the botton bits. Simmer to reduce the sauce
then whisk in the butter 1 T at a time until the
sauce coats the back of a spoon.
Drizzle the sauce over the scallops on the platter.
Sprinkle with fresh chopped parsley.

Enjoy!



Saturday, October 6, 2018

Orange French Toast

We love to enjoy brunch at home.
It's a no rush, relax and listen to music while
we prepare something delicious and brew
the coffee kind of morning.
I LOVE the smells of breakfast:
coffee, pancakes or French toast, and
 bacon which create the best aromas. 
 Start by letting your skillet preheat to
medium/medium-low and turn the oven
to 350º. It doesn't take long to get
things going.
 Combine the batter ingredients in a shallow
 dish. I cut this recipe in half for the two
of us, so a pie dish was a perfect size.
Cut the French bread into 1" thick slices.
Day old bread works best, but you can
just let the cut slices sit on the counter
 while you set up. Then soak the slices for
 2  minutes on each side.
(tip: I buy French bread and slice in 1"
thick slices then slide it back in the bag
and pop in the freezer. That way I can
 always make French toast or garlic bread
removing just how many slices I want)
 Brown them in butter then remove and put
on a cookie sheet in a 325º oven and bake
for about 15-20 minutes. This crisps up
the outside. Put your plates in the oven
for the last minute to warm them.
It makes such a difference to serve
breakfast on heated plates. Serve with a
dusting of powdered sugar and
a side of warm maple syrup.
This is a nice brunch for 2 or 12.
Perfect since it's all ready at the same time.
I cut the recipe in half for the two of us. 
Double the recipe for a large group. 

Orange French Toast
1 C orange juice
1 C half and half
4 eggs, beaten
2 T sugar
1 T Grand Marnier
1/2 t vanilla extract
1/2 t orange extract (if you have it)
1 lb loaf day-old French bread

Mix together the first 7 ingredients in a
big shallow dish. Cut the bread diagonally
into thick 1" slices. Soak bread 2 minutes
on each side. Heat a large skillet over medium
heat then add butter to coat the bottom. Brown
the slices on  both sides then transfer to a large
cookie sheet (in a single layer) and bake in a
325º preheated oven for 15-20 minutes.
To serve: dust with powdered sugar and
                serve on heated plates with warm
                maple syrup. Serves 6.



Enjoy!



*recipe adapted from Susan Branch

 
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