Tiny Spicy Chicken

Today I'm going to tell you about my all time favorite Thanksgiving.  I was probably 8ish years old, and we headed up to Twin Falls, ID to have Thanksgiving with some favorite cousins.  Now, just to clarify here.  I have so many favorite cousins.  These were cousins that we didn't get to see all that often and when we did, we had to share them with their OTHER cousins!  I hated it, but this Thanksgiving we had them all to ourselves.  I remember the dinner spread was spectacular!  Tons of food, but the part that I found so intriguing was that there were tons of little white Chinese Takeout boxes on the table along side the turkey and stuffing.  It turns out that my uncle John had enjoyed a banner pheasant hunt a few days earlier, and had taken all the birds to his favorite Chinese restaurant, and had them magically turned into everything Chinese you could image!!  It was a feast like no other!!  I will admit I miss having pheasant Chinese-ized at my Thanksgiving table.  Tiny Spicy Pheasant is spectacular, as well as Sweet and Sour Pheasant, and Almond Pheasant, and.................  You get the idea:)

So today's recipe has graced my little dining room table as Tiny Spicy Pheasant more than once.  (Grouse works really well too, if you have a bird hunting husband.) But this week we had actual chicken to make the dish with.  This recipe came from a cute little girl named Trina who taught cooking classes at my local grocery store.  I'm sorry I don't remember her last name, but I do believe this Tiny Spicy is famous in Cache County:)  I served it with some rice, and steamed green beans.  It was so good!  This would be a perfect meal sometime during the Christmas holiday.  You know, in between Christmas and New Years, or even on New Years Eve.  And of course Chinese New Years is just around the corner as well, and this would be great!  It does have a lot of sugar, so I don't make it every week, but a fun family night is the perfect occasion.  Enjoy!!  (And try it with some of the game birds is you have a chance.  You will LOVE it!)

Tiny Spicy Chicken



3 lbs. boneless, skinless chicken breasts,cut into 1.5-inch cubes
2 eggs, beaten
1-2 c. cornstarch
salt and pepper

I cut my chicken into bite sized pieces and then put the 2 beaten eggs into a Ziploc bag with the chicken.  Squished it until it was all coated.  Then I took the chicken out and placed a spoonful of chicken chunks into the cornstarch with a little salt and pepper.  Start with 1 c. cornstarch and then if you get low add a little more and a little more salt and pepper.  Fry the chicken pieces until browned.  3-4 minutes usually.  Don't worry about your chicken cooking through.  It will finish cooking as it bakes for an hour.  My oil was best at 375'F.  The more chicken you add into the fry pan the quicker your temp. drops.  Patience is a virtue as you fry up your chicken pieces, but it will be well worth it.  Place browned chicken pieces into a greased 9x13 inch casserole dish.  I actually used 5 1/2 lbs of chicken last time I made this and that still fit in a 9x13 inch pan.  It was heaping, but still a great size pan.  Now make the sauce.

Sauce: 
2 t. Sambal chili paste
1 c. ketchup
2 c. sugar
2 T.  soy sauce
1 c. chicken broth
1 c. white vinegar

sliced green onions (optional)
sesame seeds (optional)
red chili flakes (optional)

Mix sauce ingredients in a saucepan. Cook over medium heat until sugars are dissolved and the mixture boils for a minute or two. Taste the sauce.  See if you need a little more heat, or salt.  It's plenty sweet, but I usually add a little more salt and more Sambal Chili Paste.  Make sure the sauce tastes perfect for your liking.  Pour over chicken  and stir to coat all the chicken pieces, and bake uncovered at 325 degrees for one hour.  You may want to stir your chicken around so the top pieces don't over brown.  The last time I made this I doubled the amount of chicken, but the sauce I just made as written.  It makes a lot of sauce.  The sauce thickens up as the chicken cooks.  I served the chicken with a sprinkle of green onions, sesame seeds and red chili flake.  Totally to make it look pretty, so don't worry if you don't have any of these.

Lemon Glazed Gingerbread Madeleines

I took part again this year in the Great Food Blogger Cookie Swap.  It always sounds so fun and festive when I sign up in Oct., but by the time cookies are due to be shipped, I'm swamped!!  I'm sure it's the same with everyone else who plays along, and there is nothing like getting a package of goodness from the post office.  

Three lovely ladies sent me cookies.  
Sarah from Frankly Entertaining sent a yummy Triple Ginger Chocolate cookie. 

Nicole from Cookies On Friday sent a lovely Pistachio Cranberry cookie.

Monica from DeLisha's Recipes sent a perfect 3-C Cookie. Coconut Caramel Chocolate cookie.  

(check out the links to their blogs.) All were so good, and we ate every last crumb!

So last year I made Pistachio Wedding Cookies.  They were good!  This year I decided to make Madeleines.  Some special equipment is required but I really like Madeleines so the extra pan in my cupboard isn't a sacrifice:)  The recipe I followed was from Better Homes and Gardens with a little twist.  My first batch was a complete failure!  Totally sunken cookies.  They looked awful!  They tasted great, but horrible looking.  I noticed one ingredient listed in the BHG recipe that no other Madeleine recipe had.  1/4 t. baking soda.  All recipes contained baking powder, but no soda.  So after my failure I whipped up another batch, omitted the soda, and Bam!  Perfection in a Madeleine!!!  Can you believe 1 puny little 1/4 t. of baking soda can make such a huge difference!  Lemon glaze was just a little something extra, but a sprinkle of powdered sugar is all they needed.  

Here's a link to the Madeleine pan I purchased a few years ago.  Nothing fancy, but does the job well.  Enjoy the recipe, and check out what other fun cookies were given away.  Also with all the cookie swapping, all these bloggers were able to raise over $13,778 for Cookies For Kid's Cancer.   The food blogger donations were matched by OXO, Dixie Crystals, Grandma's Molasses, and Gold Medal Flour.  Also here's a link if you'd be interested in joining in the swap next year.

Here's a list of the girls I sent the Madeleines to:

It's Not Easy Eating Green
Jamies Recipes
The Chic Geek


Lemon Glazed Gingerbread Madeleines
recipe adapted from Better Homes and Gardens (minus the baking soda!)


1/2  cup  butter, softened
1/2  cup  granulated sugar
1/2  cup  packed brown sugar
4  eggs
1/4  cup  molasses
1  cup  all-purpose flour
1/2  cup  cake flour (or 1/2 c. all purpose flour minus 1 T. and      then add 1 T. cornstarch)
1  teaspoon  ground ginger
1  teaspoon  ground cinnamon
1/2  teaspoon  baking powder
1/4  teaspoon  baking soda
Powdered sugar

directions
1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the granulated sugar and brown sugar. Beat until light and fluffy, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in the molasses until combined.
2. In a small bowl stir together the all-purpose flour, cake flour, ginger, cinnamon, baking powder, salt, baking soda, nutmeg, and cloves. Sprinkle about half the flour mixture over the butter mixture; fold in until combined. Repeat with the remaining flour mixture. Cover and chill batter for 2 to 4 hours.
3. Preheat oven to 375 degrees F. Grease and flour twenty-four 3-inch madeleine molds. Spoon batter into prepared molds, filling each about half full.
4. Bake for 10 to 12 minutes or until edges are golden and tops spring back when lightly touched. Cool in molds for 1 minute. Using the point of a knife, loosen each madeleine from the mold; invert mold over a wire rack to release madeleines. Let cool. Dust with powdered sugar before serving.

Lemon Glaze

Juice of 1 lemon
Zest of 1 lemon
1-2 c. powdered sugar

Mix the juice, zest and 1 c. of powdered sugar to start.  You want a thin glaze.  Add more powdered sugar to thicken it up, or a little water to thin.  I just dipped each cookie in the glaze and then let them dry on a baking rack.  

Caramel Dipped Pretzel Rods

I made these for Jed the other day:)  (He's on a mission for The Church of Jesus Christ of Latter-day Saints in Albania.) Every summer on the last day before school starts our family heads out on an adventure.  We call it our "Last Day of Freedom!"  We make a specific playlist for our iPods, we usually eat breakfast at the Oaks in Ogden Canyon, and then we have the best day doing something just a little special.  For many years we'd head over the dirt road to Park City.  We'd ride the Alpine Slide, and Sky Coaster, but I think the kids favorite part was stopping at the Rocky Mtn. Chocolate Factory on our way to the car.  Everyone could pick something they wanted, and Jed ALWAYS picked these pretzel rods.  Someone would pick a giant rice krispy treat, or a caramel apple to share.  James always picks an enormous Turtle or two.  You know, one needs to be hidden in your underwear drawer  so you can nibble on it over the next few days.  But seriously, Jed picks these pretzel rods every single time.  

As I was trying to decide what to mail him for his Christmas in Albania, this treat was top on my list.  And I figure if it ends up in pieces, they will still be delicious pieces.  So the other night the kids got dip happy, and helped and decorated these little lovelies.  I'm posting the recipe I used, but let me just give this disclaimer.  Candy making can be a little finicky.  Even after making this caramel a million times, I still make batches that can't be saved.  Into the garbage they go.  Just a few weeks ago this happened.  The temps. listed are for my house.  I live at about 4800 ft. above sea level.  The perfect softball stage for me happens at 235'F.  Yours will be different.  So if you don't want to try the homemade caramel, then by all means go the Kraft Caramel route.  I will not think any less of you.  It's so easy that way, and it will still taste amazing!  Also I didn't use REAL chocolate to make these.  I didn't want to deal with tempering, or chocolate blooming so I just bought the cheap chocolate dipping stuff.  Microwave and it's done.    So good luck what ever route you go!!

Caramel Dipped Pretzel Rods

So this recipe is actually my mom's Licorice Caramel recipe minus the black food coloring, and anise flavoring.  


Caramels

1 c. butter (Yep 2 whole sticks)
1 14 oz. can of sweetened condensed milk
1 1/2 c. light corn syrup
1/4 t. salt
2 c. brown sugar
1 t. vanilla


Slowly melt butter in heavy, large pan. Use fork to swirl butter up sides of the pant to prevent sugar crystals. When melted, add the rest of the ingredients, except flavoring. Turn heat to medium high, cook and stir constantly with a flat bottom wooden spoon. (Don't cook on high and stir constantly. It burns quickly and easily. I usually scorch the bottom of the pan and there will be dark brown chunks floating everywhere. As long as they're not black chunks, you should be ok.) Cook to softball stage. For me that is 235' F. I live at 4800 ft. above sea level. Check your thermometer and altitude and adjust accordingly. Remove from heat and add the vanilla.  Pour into a greased 9x13 inch pan for square caramels, or dip large pretzel rods into caramel.  Once you dip the pretzels place the rod on a wax paper lined cookie sheet of counter top.  If you don't have wax paper you can grease a cookie sheet or the counter top.  If you don't spray, your caramel will stick and you will cry.  Let set for a few hours or overnight in a cool place. Melt some chocolate.  Any kind.  White, dark, or milk chocolate.  You can use the dipping fake chocolate, or the real stuff.  Whatever works.  Dip each caramel dipped rod into chocolate and sprinkle cute sprinkles on them.  Place back on wax paper until chocolate is set.  

*another suggestion for the caramel is just a bag of Kraft Caramel squares.  Melt these and dip you pretzels.  It will turn out just as spectacular.  

This recipe is time consuming, but so worth it once it's done:)

Razzleberry Pie

*This is a re-post from last year.  It's one of those recipes that has to be posted every year.  It is the most searched for recipe on the blog.  I just made 5 more of these beauties for my own freezer.  I may or may not take them to Thanksgiving:)  Enjoy!

This is by far the most search for recipe on my blog.  And I can't blame anyone for that.  It is the best pie!  Hands down, there is no other pie on the planet that is as tasty as this Razzleberry Pie.  You might need to make these today, or tomorrow, but trust me, it is a necessary part of Thanksgiving.   I made them earlier this week and from start to finish it took me a little over an hour to make 5 pies.  Clean up may have taken a little longer thanks to a cute little baby girl, who loves to get into everything, but I'm not counting that time.

A few years ago, we had Elder Bednar from The Church of Jesus Christ of Latterday Saints visit our little neck of the woods to reorganize our stake.   What that is, is the restructuring and calling of new leaders for our church.  We had lots of time with him over the next 3 days.  (Here's a link to some of those details.)  But one moment that made me smile was all related to this pie.  A few weeks earlier James was talking to the man who had been asked to cater a meal for the Apostle, and a few other church leaders.  He had the menu planned but didn't quite know what to fix for dessert.  James immediately told the man that he knew what Elder Bednar's favorite dessert was and that I would make a bunch of pies for the dinner.  James then called and told me what he had committed me to:)  Bless his heart!  Actually I had a few of these Razzleberry Pies in the freezer so it wasn't a big deal at all.  I took the beautiful pies to the church and that was that.  I didn't expect to hear anything, but I was pleasantly surprised the next morning.  

Sunday morning James and I had a meeting with the rest of the new Stake Presidency and their wives and Elder Bednar, his wife, and a few other wonderful people.  There were 12 of us total.  As Elder Bednar was walking into the room, he and another gentleman were talking about the dinner they had eaten the night before.   His comment to the other man went something like this.  "I think I could have eaten just that berry pie and raspberry jam and rolls and been perfectly content."  He was talking about my pie!!!  I wanted to jump up and down and say, "I Made That Pie Just For You!!"  But I didn't, but James' and I passed a smile that said it all.   

It really is a wonderful pie.  I hope you enjoy!    (I hope you have gobs of turkey too:)    It's the most wonderful time of the year! as Emma would say!  Loves and Kisses!! 

Razzleberry Pie

Crust:
6 c. flour
3 c. Crisco
3 t. salt
1 - 1 1/2 c. cold water (start with 1 c. of water and slowly dribble more if you need it.)

In a large bowl place flour and salt and cut Crisco into the flour until it resembles coarse meal.  I actually have found it is easier to use you hands to make this dough than a pastry blender.  Add the water and just bring the dough together.  Don't over mix or it will get really tough.  Divide the dough into 5 big dough balls.  Each dough ball will then be divided into a top and bottom crust.  I roll out 5 bottom crusts and place them in 8or 9 inch disposable pie pans.  After all the bottom crusts are ready I divide the filling equally between the 5 pies.  Then top with the top crust, crimp the edges and vent the pie.  I place tin foil over the top of the pie and place in the freezer for later use.

Filling:

4 3/4 c. water
3 1/3 c. sugar
1 large raspberry jello package
3 rounded 1/3 c. measures of cornstarch
Stir constantly and bring the ingredients to a boil.  Boil until it is clear and thick.  Fold in:

1 lb. frozen raspberries
1 lb. frozen blackberries
1 lb frozen blue berries
I usually add extra berries since I have gallons of them frozen from my garden.  Do what you got to do.  Also if I don't have all the berries I've done it with just raspberries, or I usually add Huckleberries into the mix.  

When you would like to bake a pie take it out of the freezer and brush the frozen pie with a little cream or milk and sprinkle white sugar on top.  This makes the pie sparkly.  Bake in a    375'F oven for 1 hour from frozen.  Make sure the pie is puffed up completely in the middle.  I sometimes have to bake an extra 10 mins. or so.  This pie really is dang good!!

100% Whole Wheat Blender Pancakes

I have a particular preference for MY morning pancake.  I have a recipe that I dare say IS the absolute best pancake on the planet.  Nothing can compare.  It's perfection, and so versatile.  I can turn it into Ham and Cheese Waffles, Banana Nut Pancakes, Chocolate Chip Pancakes, and even a crunchy Johnny Cake version of a pancake with the addition of a little corn meal.  It is simple and burned into my mind and I can whip any of the above mentioned in the time it takes to stir up a batch of Krusteez.  True story!  Slick as a whistle.   So why would I steer astray?  

It all started with James wanting to eat a little more healthy, and a little more WHOLE FOODISH.  You know we own a whole wheat bakery so you'd think I would use it a little more often in my home cooking.  I don't.  I leave that to James at the bakery.  It makes the most fantastic bread on the planet, but I don't use whole wheat flour often.  It may be the fact that whole wheat flour doesn't last.  Did you know that most of the nutrition in whole wheat flour is gone within 36 hours of grinding the wheat berries.  Yes you can store the whole wheat flour in your freezer, if you fresh grind it. But if you don't grind your own wheat berries fresh then store bought whole wheat flour is worthless.  The nutrition is long gone.  You're getting extra fiber, but that's about the only benefit.  I don't have a wheat grinder.  Well technically I do.  A 3000 lb. monster that we grind lots and lots of wheat fresh every single day at Great Harvest, but not at home.  

If you are in the same boat as me, you're going to like this recipe.  You do need a good little blender, but if you've got that you are set for some 100% fresh ground whole wheat pancakes.  They were awesome!  James loved the fact that we used a little of the wheat we keep in the storage room downstairs, and that is was ground literally 2 minutes before being used.  All the benefits of whole wheat in a delightful little pancake.  My kids really like these pancakes too.  They do have that distinct whole wheat flavor.  Delicious if you like that kind of thing:)  If I were you, I'd try these babies out this weekend.  Actually I think I'll make them tomorrow!  Enjoy!!

*You're going to need WHOLE wheat kernals for this recipe.  I used Hard Red Winter Wheat Berries. If you're not the typical Utah mormon who has hundreds of pounds of wheat stored in their basement you can still find whole wheat berries.  I've seen Bob's Red Mill carries whole berries. Honeyville Grain is one of my favorite places for bulk. I buy beans, almond meal, rice, pasta and of course wheat berries from these guys.  They have everything! Even Amazon has them.  


100% Whole Wheat Blender Pancakes

recipe adapted from Mels Kitchen Cafe (Thanks Mel!!)


1 cup wheat berries/kernels
1 cup buttermilk
1/2 cup milk (I actually only used 1/4 c. of milk. You can decide how thin you want your batter)
2 large eggs
2 teaspoons sugar
1 tablespoon baking powder
4 tablespoons butter, melted (I used Canola oil with great results. Easier.)
3/4 teaspoon salt


Combine the wheat berries/kernels and the buttermilk in a blender and blend on high for 3 minutes, until the mixture is smooth and thick.
Add the 1/2 cup milk and continue to blend for 2 minutes. Add the remaining ingredients and blend until the batter is smooth.
Cook the batter on a hot griddle or waffle iron:)  Of course Buttermilk Syrup makes everything taste better.  Here's a link to that recipe!  You'll want it!

Homemade Greek Yogurt

I'm in love!  I'm in heaven every morning when I eat my homemade yogurt and granola:)  It actually took me an entire mile of running this morning to tell my girls how excited I was with this recipe!  So the granola may not always be homemade by me, but my husband makes a great granola at Great Harvest each week.  I can't complain.  I'm probably spoiled:)  A favorite friend of mine shared this recipe with me and I'm so glad she did!   I have come to realize that making your own yogurt isn't something only the die hard domestic goddess does, but anybody can.  If you want a yogurt that you control the ingredients in it, this is the recipe for you!  All it takes is 1 gallon of milk (Any variety, but I did use whole.  It made for a spectacular yogurt!), and 1 c. of a plain yogurt to use as your starter.  I used 1 c. of Fage yogurt.  Only 2 ingredients on it's label.  Skim milk and active yogurt cultures.  Not a single other thing!  Perfect for making my own yogurt.  A candy thermometer, and a warm cozy spot for your yogurt to "culture".  Mine was in my oven.  Some cheese cloth comes in handy, but a clean dish towel did the trick for me.  It will take some time, but your patience will be rewarded.  Wonderfully rewarded! I hope you have a lovely yogurt parfait sometime soon:)

Homemade Yogurt (makes 4 quarts, which will keep for at least a month in the fridge)
(here's a link to a great yogurt tutorial.)

Ingredients

1 gallon of milk (I used whole milk, but 1%, or 2% or even skim will work.)
1 cup yogurt starter (This is just 1 c. of a plain yogurt with live active cultures.  I used Fage and it worked magically.) 
Sugar, honey or sweetener of choice.  1/4-1/2 c. per quart of yogurt made.


1. You will need 4 quart sized Mason jars or other clean jars with a lid.

2. Pour one gallon of milk into a large, heavy bottomed stockpot or Dutch oven. Heat the milk to 185' F.  (You could actually throw in a vanilla bean if you wanted.  That's what I'm doing next time.)

3. Place the pot in a sink filled with ice and cold water and let the milk cool to 110' F.

4. Stir one cup of plain unflavored yogurt into the cooled milk, using a whisk. Stir well to ensure that the starter is thoroughly incorporated into the milk.

5. Pour the milk into the 4 quart sized Mason jars, and 1 pint sized Mason jar. (The pint sized bottle becomes your starter for the next batch of yogurt.) Put the lids and bands on.

6. At this point I preheated my oven for 2 or 3 minutes and then turned it off.  I placed the bottles of yogurt into the oven and shut the door for the night.  My yogurt was in the warm interior of the oven for approx. 12 hours.  I just let it sit over night.

At this point you can use your yogurt as is.  Sweeten it with honey or sugar, or don't.  This yogurt is the texture of regular Yoplait or other American yogurt.

**To make it into Greek yogurt you'll need the cheesecloth or dishtowel.  I poured 2 quarts of yogurt into a large dishtowel, tied a knock around a wooden spoon and hung it over a bowl in the fridge for about 6 hours.  At that point I had almost 4 c. of whey, and 4 c. of the most wonderful, thick Greek yogurt.   I stirred about 1/2 c. of honey into each quart of yogurt and it was just right:)  Enjoy with your favorite granola, or however you like it!

Lion House Rolls

Just thinking of Thanksgiving coming around the corner.  It won't actually be at my home this year.  Very seldom is it, but still we must have a proper Thanksgiving Dinner at the Clawson household.  It's usually the Sunday before, but I MUST have leftovers at MY home when the big meal is over.  To be truly honest, and forthwith I could do without the main meal.  Yup!  I just said it, BUT the main meal produces the leftovers so I guess it really is a necessity:)  There is nothing better in this world than a leftover turkey sandwich with mustard, stuffing, and cranberry sauce on it.  These rolls will fit that bill. A slice or two of pie for a midnight snack, and if we are lucky enough to have my Granny's famous Spinach Balls, I'll eat a few of those for brekky the day after.  

So I've been trying out a few new things, and I've never made these Lion House Rolls before.  How could that be?  I mean, Mormon Utahan that I am, I should have tried these by now.  They turned out spectacular!!  I especially love the shape and how they look.  But they tasted great!  It could have helped to have a perfect bottle of raspberry jam to slather on the rolls too, and the fact that I was starving, but they were good the day after too.  My sister Hollie and my brother Eric both had their wedding dinners at the Lion House, and the Pantry always has such wonderful pies.  The Lion House cookbooks are huge favorites at my house.  Tons of recipes that have become staples.  These rolls will now go into the mix with Hollie's Orange Rolls, and my favorite Dilly Rolls.  Maybe they'll adorn your Thanksgiving table this year, or if you're lucky, next Sunday!

Here's a link to a Youtube of the Lion House head baker-ess rolling the rolls.  She's awesome!  I've learned something from her:)

Lion House Dinner Rolls

recipe source: The Lion House and KSL

Ingredients:

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast (I use instant)
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 6 cups all-purpose flour, or bread flour (I used 6+ cups of flour to get the right consistency.)

Method:

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.

Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.

Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.

Helpful Tips for Making Rolls

Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.

It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.

Thai Coconut Pumpkin Soup

I love soup!  Always have, and I always will.  Whenever I eat out, I most often choose soup over salad.  I should qualify that statement though.  I'm picky, and I'm not going to choose a generic soup.  I'm not going to choose chicken noodle, or even a tomato bisque over a glorious house made Caesar Salad with homemade croutons, and dressing.  BUT I will be persuaded away from that perfect salad by interesting soup options.  Tempt me with a homemade cream of mushroom, or a pumpkin or butternut squash soup.  How about a spicy black bean soup.  If it's out of the ordinary and something I can't get in a little red Campbell's Soup can, I'm in!  Homemade is the key word here.  I won't bother if it's out of a bag, or can.  You know the kind of places you can count on for a good homemade soup.  

In my little garden this summer I planted a small patch of Sugar Pie Pumpkins.  They are absolutely perfectly sized for making 2 pies, or in this case I big pot of soup.  Each pumpkin produces approximately 30 oz. of pumpkin flesh!  Yum!  I saw a recipe on Pinterest the other day that combined some of my favorite flavors together.  Coconut milk, curry, along with the pumpkin.  Interesting, and tasty.  I decided to try my hand at my version of this soup.  I

sometimes like a little more sweetness to my recipes so therefore you'll notice the addition of a couple of apples.  It's good, and it worked perfectly:)  If you need a Sugar Pie Pumpkin to roast just give me a call.  I've got a small trailer loaded.  Or a 30 oz. can will work just fine.

Thai Coconut Pumpkin Soup

• 3 tablespoons coconut oil (or any oil you have on hand.)
• 1  onion, diced
• 2 garlic cloves, minced
• 2 apples peeled and cored and roughly chopped.  I used Gala.  Choose a sweet apple variety.
• 1 tablespoons curry paste (I used a yellow curry paste.  If you don't have paste, curry powder can be used.  It will be a little different, but close enough.  Curry paste comes in red, yellow and green colors and any will work.)
• 1/2 t. ground ginger
• 4-5 cups low-sodium Chicken broth
• 1 30 oz. can of pumpkin puree or the flesh of 1 Sugar Pie Pumpkin cooked
• here's a link on how to roast a pumpkin
• 1 (14-ounce) can coconut milk
• salt and pepper to taste
• 1/8 c. sugar
• Cilantro or fresh parsley for garnish
• Pepitas or pumpkin seeds for garnish
• Cream or sour cream drizzle for garnish

directions:

Heat a large pot over medium-low heat and add coconut oil. Once it's melted, add in the onions and the garlic, and apples with a pinch of salt and stir. Cook until the onions and apples are soft. About 5 minutes. Add in the ginger and curry paste and stir until it is incorporated. Cook the curry and onion mixture for a few minutes.  Add the pumpkin puree. Pour in the broth.  Start with 3 c. and add more later if needed. You can add more for a thinner soup, or less for a thicker soup.    Cover the pot and bring the ingredients to a boil.  Let bubble away for 5- 10 minute or until all the veggies are real tender.  It's easier to blend.  I have an immersion blender that I can blend my soup in the pot.  If not, work in batches and place the soup in a blender and blend until smooth.

 Add in the coconut milk, sugar, salt and pepper, and stir. Cover and cook the soup for 10 minutes until it's completely warm. Taste and season additionally if desired. Garnish with cilantro or parsley, and pumpkin seeds and a drizzle of cream.  

recipe adapted from How Sweet Eats

Blackberry Peach Cobbler

I love this recipe.  I love this time of year too!  Nothing better than the peaches.  Well actually the peaches were perfect a few weeks ago, and the snow and cold have quickly put an end to that.   My mom has three of the most glorious peach trees on the planet.  They produce the biggest, most lovely peaches every Sept.  I bottle peaches, turn them into jam, dehydrate them into fruit leather, and eat them plain in a bowl of mild until I can't look at another peach.  I'm usually pretty ready for peaches to be done with by the time my last bucket is wittled down.  Cobbler is one of my favorite things to make with peaches, or blackberries, or apples.  I love the color combination of peaches and blackberries:)

This recipe comes from a Julia Child cookbook I aquired quite a few years ago.  I've improvised a bit mostly by making it into a large cobbler, and adding different fruit, but for the most part the recipe is  perfect!  I think the part I love about the cobber is the corn meal in the dough.  It just gives it such a great texture and crunch.  This recipe is great with fresh fruit or frozen works just as well.  I've been known to make the blackberry variation in the dead of winter with a bunch of frozen berries.  It works perfect!


Johnnycake Cobblers
recipe adapted from the cookbook Baking with Julia by Dorie Greenspan
Serves 6-8

The Fruit

3 tablespoons unsalted butter
1/2- 1 cup sugar depending on sweetness of fruit
6 cups sliced fruit (I've used just blackberries, or a combo of peaches and blackberries.  Plums are awesome too.)

Melt the butter in a large skillet over medium heat. Add the sugar, stirring to dissolve, then toss in the fruit. Stir the fruit around to coat each piece and then cook, stirring now and then, until the fruit is soft and gives up some of its liquid. Increase the heat to high and cook f or a few minutes more, to boil down the juices a bit. Spoon the fruit into 4 to 6 individual soufflé molds, ramekins, or ovenproof bowls (they should hold 6 – 8 ounces) and set aside while you make the cobbler biscuit.

*(It's at this point I just pour the fruit into a 9x13 inch casserole dish.  I make 1 big cobbler instead of the mini ones.)

The Biscuit

1½ cups unbleached all-purpose flour
½ cup stone-ground white cornmeal (you can use yellow)
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon minced ginger
½ stick (2 ounces) cold unsalted butter, cut into 12 pieces
1¼ to 1½ cups heavy cream or milk
a few T. of sugar to sprinkle on top of the uncooked biscuit.  I like the sparkly look:)

Heavy cream or ice cream, for serving (optional)

Position a rack in the center of the oven and preheat the oven to 425°F.

Put the flour, cornmeal, sugar, baking powder, baking soda, salt, and the ginger (if using), in a large bowl.  Mix the ingredients.

Add the pieces of cold butter. I use a pastry blender and cut the butter into the flower mixture.  Grating cold butter with a large hole cheese grater is a great idea too.  You want the butter to be crumbly, and about the size of peas when you're done cutting it into the flour mixture.

Make a well in the center of the ingredients and pour in 1¼ cups heavy cream, stirring with a fork to draw in the dry ingredients from the sides of the bowl and form a dough. If the mixture is too dry and does not hold together, add more cream, as much as ¼ cup more. You want a soft, moist dough that forms curds as you stir it.

Spoon the dough onto the top of the fruit, dividing it evenly among the cobbler pans. (Or in my case on top of the large cobbler.) Don’t worry if the fruit isn’t completely covered or if it’s covered unevenly – this is a homey dessert and part of its charm is its rough, craggy top. If the fruit bubbles up and over the top, so much the better.

Place the cobbler on a foil- or parchment-lined jelly-roll pan and bake for approx. 30-45 minute for a large cobbler, or 15 minutes for individual ones, or until the tops are nicely browned. (The golden biscuit is the key; you don’t have to worry about the fruit, as it was cooked before it went into the oven.) Transfer the cobblers to a rack and let them cool for 5 to 10 minutes – they’re best served warm. If you must make them ahead of time, keep them at room temperature – do not reheat.

If you’re serving the cobblers with a pitcher of heavy cream, encourage people to crack the tops and create a little opening for the cream to be poured in; ice cream can be scooped right onto the cobbler tops, cracked or not.

Tomato Cucumber and Avocado Salad

Also known as my favorite salad on the planet!  I know it's Oct., and my garden should be long gone, but I baby it these last few weeks.  I do everything in my power to keep it going just a little longer.   I remember the first year I was married to James and we lived in a cute little house in Ogden.  I had planted about 6 tomato plants.  That was my extent of gardening, but I remember by Nov. I was praying those tomatoes would just DIE.  In Avon it's usually a different story.  There's usually a cold snap some time in Sept., and if I can just keep my tomatoes covered for a few days I'm usually looking at a beautiful Indian Summer that I can squeak a few more tomatoes out of:)

This salad is so easy, nothing special, just straight from the garden goodness.  If you don't have garden tomatoes then cherry tomatoes will be your best bet.  I just used a combination of yellow and red tomatoes.  The colors were stunning!  I had small little Armenian Cucumbers, and a red onion.  Oh,avocados too.  It's great as a salad, as a salsa with chips, and as breakfast too.  Try it with a fried egg.  Enjoy the last little bit of garden goodness:)  I'll take every little bit that I can get.


Tomato Cucumber and Avocado Salad

tomatoes (cherry's cut in half, or just big chunks of red and yellow tomatoes)
cucumber cut thin in half circles
red onion slivered
avocado cut into large chunks
olive oil
rice vinegar
salt and pepper
fresh basil

In a large bowl place all the veggies except the avocados.  Drizzle a little olive oil, and rice vinegar and salt and pepper.  Toss lightly and taste.  Adjust to your liking.  Add the avocado right before serving and toss lightly so you don't mush the avocado up.  I like a sprinkling of fresh basil as well.