Winner!

Congratulations Linda Sue, the winner of the silicone giveaway!!!

Pineapple Cranberry Coffee Cake

 Pineapple Cranberry Coffee Cake

 From Relish Magazine, Dec 2007

1 20 oz can chunk pineapple, drained ( I used 1 can for two cakes)
1/2 c brown sugar
2 Tbs gold rum or 1 Tbs rum extract
1/2 tsp cinnamon
1 1/4 c flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2/3 c sugar
1/2 c butter, softened
1 large egg
2 tsp vanilla extract
2/3 c low fat buttermilk*
1 c fresh chopped cranberries

Preheat oven to 350
Line a 9 inch pan with foil and coat with cooking spray.
Combine pineapple, brown sugar rum and cinnamon and place in bottom of  cake pan.
Whisk flour, soda, powder and salt in medium bowl. In large bowl beat butter and sugar, beat in egg and vanilla. Add flour mixture alternately with milk. Stir in cranberries and pour over pineapple mixture.
Bake 35-40 minutes. cool 5 min then invert onto serving plate.
 * if you do not have butter milk, place 1 Tbs lemon juice or vinegar in 1 c measuring cup and fill with milk, let stand 5 minutes.

 This was so good, I am glad I made two!!

Baked Macaroni and Cheese

1 8oz package elbow maccaroni
2 Tbs butter
2 Tbs flour
2 c milk
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red pepper
8 oz shredded cheddar cheese. (Here you may use any cheese you like or a blend of cheeses)

Preheat oven to 400.
Cook macaroni according to directions, drain and set aside.
Melt butter in saucepan and whisk in flour until smooth. Cook 2 minutes, whisking constantly. Gradually add milk and cook 5 min or until thickened. Remove from heat and stir in salt and peppers.. add 1 c cheese and pasta. Spoon into lightly sprayed 8 inch pan or individual ramekins. Top with remaining cheese. Bake until bubbly.

Spice Cookies

 Cookies

1 c butter, softened
1 1/2 c sugar
1 c molasses, light
1/2 c cold coffee
6 c flour
2 tsp soda
1 tsp salt
1/2 tsp nutmeg
1/4 tsp cloves

Cream butter and sugar, beat in molasses and coffee.
In another bowl, mix four, soda, salt and spices
add to mixture and mix well. Chill dough 1 hour.
Roll out dough to 1/4 inch using additional flour as needed. Cut with cookie cutters and bake on ungreased cookie sheets for 12-15 min at 350.

Frost with powdered sugar icing, cream cheese or canned frosting.

Spinach Wheels

Spinach Wheels.
Can be rolled and refrigerated up to two or three days before.
2 Tbs butter
1 Tbs olive oil
1 package chopped frozen spinach, well drained (10 oz)
finely chopped onion or leek (to taste)
finely chopped water chestnuts
1/2 tsp garlic salt
1/4 tsp black pepper
1 (8oz) package cream cheese, softened
1/2 c grated Parmesan cheese
1 (17.5 oz) package frozen puff pastry, thawed

In medium sauce pan over med. heat, melt butter with oil. Add onion, water chestnuts and saute 5 min, add spinach and heat through, about 3 min.
Add cheeses and stir until melted.
Roll one sheet of pastry to and 11X13 rectangle. Spread half of spinach mixture, leaving a border for sealing.
 Roll up starting with long side, jelly roll style, repeat. Wrap in plastic wrap and chill 2 hours.
 Preheat oven to 350, lightly grease baking sheets, slice into 1/4 slices and bake 25-30 min or until golden. Serve warm.

Chocolate Hazelnut Scones and Hazelnut Fluff

Scones:
2 1/2 c flour
1/3 c sugar
2 tsp baking powder
1/4 tsp salt
1/2 c butter, softened
1/4 c finely ground bittersweet chocolate
3/4 c chopped hazelnuts
3/4 c whipping cream
1 large egg
1 egg white, beaten
sanding sugar

Preheat oven to 350
Combine flour, sugar, baking powder and salt.
Cut in butter with pastry blender until crumbly, stir in chocolate and nuts.
In small bowl combine cream and egg, add to dry ingredients, stir until moistened.
Divide dough in half and form two 8 inch circles on baking sheets.
Cut dough into wedges, leaving circle in tact, do not separate.
Brush with egg white and sprinkle with sugar and more chocolate if you like. Bake 2- 22 minutes or until browned. Cool 10 min.

Fluff:
8 oz cream cheese, softened
1/2 c powdered sugar
1/2 c finely grated semi sweet chocolate (or any other you like)
1/2 c finely chopped hazelnuts
Beat cream cheese and sugar, add chocolate and hazelnuts, cover and chill until serving.

Cooling Racks

 Stackable cooling racks, I have two sets and use both often, I highly recommend them, they fold flat so they take up very little space. Clean up is easy because of nonstick surface.
When choosing a set one main difference I have found is stacking height.

 The above racks are Wilton, they are wider in width but lower in height. Perfect for cookies.
Below next to them you will see another set, these are Baker's Secret (if I remember right) you will see they are not as wide but higher,
 two stacks equal the height of 3 Wilton.

This extra height makes them perfect for cooling cakes.

If you purchase a set decide what you will be using your racks for the most or just get two sets! They usually sell for aroun 10-12 dollars and the Wilton is sold at Michaels and Hobby Lobby where you can use a 40% off coupons.

Cheesy Olive Balls

 Grate 1/4 pound of cheddar cheese
Mix with 1/4 c butter
1/4 tsp paprika
3/4 c flour
Mix well by hand until combined and smooth.
Cover and let sit 15 min.
meanwhile drain 1 jar of stuffed green olives

Pinch off dough by teaspoons and form into a flat round, form around one olive and seal. Place on ungreased cookie sheet and chill 10 min.

Preheat oven to 375 and bake until golden, 10-12 min.

Zero Calorie Cider

 Quick and diet friendly!
In large pot bring 6-8 quarts water to simmer.
Add 2 tubs of Walmart Great Value Apple drink mix (or Crystal light)
1 tub of cranberry drink mix. Same brand
Slice 1 orange, 1 apple and add 3 cinnamon sticks.
Simmer and serve warm with no guilt.

 

Pinwheel Cookies

 Cookie
1 c softened butter
3 oz cream cheese, softened
1 c sugar
1 egg
1 tsp vanilla extract
3 1/2 c flour
1 tsp salt
Cream butter, cheese and sugar, add egg and vanilla.
In separate bowl mix flour and salt and add to creamed mixture. Cover and chill 4hours.


 Filling
1 c chocolate chips, milk or dark
3 oz cream cheese
1/2 powdered sugar
1/4 c orange juice
Combine into small sauce pan, cook over low heat until smooth. Let cool to room temp.

Divide dough and roll half into 12 by 10 rectangle on floured surface.
Spread half of filling up to edges, leaving 1/2 in on one edge uncovered to help seal.

 Roll up and wrap in plastic wrap. Refrigerate several hours or overnight.
Preheat oven to 375, slice into 1/4 in slices and bake on ungreased cookie sheet 8-10 min or until golden.

Preparing Pineapple

With a sharp knife  remove top and level bottom of pineapple, slice down sides removing tough outer flesh.

Remove remaining eyes with a paring knife or tomato corer.

Cut into sections and cut out inner core.
Tip- You can eat the inner core, more fibrous but full of Bromelain which is wonderful for reducing pain and inflammation.

Section and serve

When buying Pineapple, it is ripe when it is semi soft and fragrant, yellowing from the bottom up.

Turkey Stew

Left over Turkey?
How about a hardy bowl of soup.
Bring 4-6 c broth to a simmer, add chopped onions, carrots, celery and potatoes.
Season with salt, pepper, minced garlic, thyme and rosemary. 
When vegetables are almost tender add dumplings and boil until dumplings are done and all veggies are tender, about 20-25 minutes.

Dumplings

Mix 2 1/2 c four

1 tsp salt

1 large egg

1 Tbs oil

enough milk to make firm dough (see above)

Drop by spoon fulls into simmering pot and cook until done.

Note: you will notice I do not add leavening to my recipe, this is because I like a firm dumpling, adding leavening will result in a soggier texture.

Caramel Swirl Hunks

 Rich!   Chewy!   Yummy!






These are magnificent in my book, but then there is no such thing as a dessert that is too rich for me!

 2 cups of unsalted butter, yep that is right!
3 c packed brown sugar
1/3 c white sugar
4 large eggs
4 tsp vanilla extract
1 c quick oats
4 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c chocolate chips- I used the whole bag...at this point you might as well go for broke!
1 (13 oz) can dulce de leche* (or half of batch recipe below) this is usually sold where you will find your sweetened condensed milk


 Preheat oven to 350 and spray 9X13 pan. In bowl blend butter and sugars, add eggs, vanilla and oats, blend well. Mix flour with powder and soda and salt and mix into butter mixture. Fold in chocolate chips. Spread evenly into pan.

 Next place dollops of dulce de leche over top and swirl in with knife.

 Bake 40 minutes or until batter is set, if it is getting too brown and still jiggly in center, reduce oven to 325 and continue to bake another 10-15 minutes.
cool and cut into large chunks. Store in fridge or freezer.

* if you can not find dulce de leche  you may make your own ( a day ahead or more)
Spoon two 14 oz cans of sweetened condensed milk in top of double boiler. Cook over low heat, stirring occasionally 3-6 hours or until deep amber in color, Remove from heat and cool in refrigerator, store 2-3 weeks in fridge.

This recipe from the cookbook A Passion for Baking by Marcy Goldman

Link Up with ME! Join the ongoing Holiday Treats Page, see above!

Cranberry Almond Scones

Today I am swapping blogs with Momma Chef! Check out her wonderful recipes below and stop over to her blog to see my Caramel Swirl Hunks!

Hi, I am Sheena, otherwise known as Momma Chef from http://bestofmommachef.blogspot.com The Best of Momma Chef.  I am very excited to visiting over here at North Dakota Kitchen!  I am a stay at home mom.  Baking and cooking are my obsessions, with a little crafting on the side.  I am a whole wheat FANATIC.  I love whole grains and my thinking is that I can justify eating cookies and goodies if they are 100% whole grain.  

With Thanksgiving fast approaching, I decided to make something that would be good for Thanksgiving breakfast.  It is a light on the go type breakfast, since the main focus of Thanksgiving is lunch/dinner.


Cranberry Almond Scones

Here's what you need:

2 1/4 cups whole wheat flour
1/4 cup butter, cold
1 tbsp baking powder
1/4 ts nutmeg
1/4 ts salt
zest of one orange, finely grated
1 cup brown sugar
1 ts pure vanilla
1/2 cup milk
1 cup fresh cranberries, roughly chopped
1/2 cup almonds, chopped
1 egg

1 can cream cheese frosting or use the recipe http://www.josephsgrainery.com/2010/11/whole-grain-pumpkin-cake.html">HERE to make your own.

Prep:

Pre heat oven to 375*.

Mix chopped cranberries with the brown sugar and let sit, this will help sweeten up the berries.

In large bowl, cut the butter into the flour until it is the consistency of meal.  Then add all other dry ingredients: baking powder, nutmeg, salt, orange zest.

In a separate bowl, mix milk and egg and vanilla.  Add cranberries and sugar.  Mix.

Fold wet mix into the dry mix.  Mixture will be sticky.  Do not overmix.

Spray a plate or cutting board with cooking spray and spray your hands.  Form into a 1 inch thick round loaf. See below:

Cut into 8 piece like you would cut a pie.  Place pieces on a greased cookie sheet and bake at 375* for about 15-20 minutes or until golden brown.

Let them cool.  Then warm up your frosting and using a spoon, drizzle the frosting over the scones to make them extra tasty and extra pretty!!!

Thanks to North Dakota  Kitchen for having me over!!!

Don't forget to come visit me over at http://bestofmommachef.blogspot.com/">Best of Momma Chef.  I have a bunch of other holiday breakfast ideas:

http://bestofmommachef.blogspot.com/2010/10/whole-wheat-pumpkin-spice-scones.html">Pumpkin Scones
http://bestofmommachef.blogspot.com/2010/10/whole-wheat-pumpkin-cinnamon-rolls.html">Pumpkin Cinnamon Rolls
http://bestofmommachef.blogspot.com/2009/11/pumpkin-spice-bagels.html">Pumpkin Spice Bagels

Ooooooo and come over and enter to win a prize in my 

http://bestofmommachef.blogspot.com/p/recipe-of-month-challenge.html">Recipe of the Month Challenge.   

Basically, you make my recipe of the month, send me a photo and tell me how you liked it and you are entered! EASY as PIE!

Butterflied and Brined Turkey

Start by thawing and cleaning turkey, if brining do not use a self basting turkey.

To butterfly, cut out backbone, turn over, placing cuts where needed to allow turkey to lay "flat". You will need to crack the breastbone and disconnect the wing and leg joints. Do this by breaking the joint in the cartilage, I removed my wings completely and used them along with the back bone for stock, you may keep them in place.

Brining- in large container place 1 c salt and 1-2 gallons of water, enough to cover turkey. Optional- add a large handful of fresh herbs, thyme, rosemary, oregano, sage etc. Keep covered and in refrigerator 6 hours to overnight. Remove, discard brine and herbs, pat turkey dry and place on rack above a large pan, big enough to catch drippings.

Rub with butter or oil, and reseason with herbs, salt and pepper.
While cooking you may baste with a marinade or juices but it is not necessary. Cook 2-4 hours, or until meat thermometer reads done.
Butterflying decreases cook time be sure not to overcook.

Let  rest 15 min and carve.