Apple Pumpkin Ricotta Muffins

Apple and Pumpkin season arrive at the same time. So why not combine the two and enjoy a tasty muffin for breakfast or coffee break. I used Goodland apples, grown here in Manitoba. The pumpkins were grown here as well. Thank you Susan for the apples and pumpkins, they have turned into delicious treats.

• 1 1/4 cups sugar
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 3/4 cup pumpkin puree
• 1/2 cup ricotta cheese
• 1/3 cup oil
• 2 eggs
• 2 cups apples, cored, peeled and finely chopped 
• Gingersnap cookie crumbs 

1. Whisk together first 7 dry ingredients in a medium sized bowl.
2. In a separate bowl whisk together pumpkin puree, ricotta cheese, oil, and eggs until blended.
3. Stir wet ingredients into dry ingredients just until moistened. The dough will be thick. Fold in finely chopped apples.
4. Spoon into greased muffin tins.
5. Sprinkle with gingersnap crumbs
6. Bake in a 350º oven for 30 to 35 minutes until muffins test done when pierced with a toothpick.
7. Cool a few minutes then remove muffins from pan and place on  cooling rack.
8. Yield: 18 muffins

Creamy Pear Bake

We had such an amazing harvest of pears this year from our one pear tree and I was searching for ways to use them up. This is a simple recipe with a nice creamy result. If you really enjoy creamy, you can serve it with ice cream or whip cream, too.

Creamy Pear Bake

• 1/3 cup sugar
• 2 Tablespoons flour
• 1/4 teaspoon salt
• 4 cups cored and sliced fresh pears ( I did not peel mine but you could if you prefer)
• 1 cup sour cream
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1/2 teaspoon lemon extract

Topping:

• 1/4 cup flour
• 2 Tablespoons brown sugar
• 2 Tablespoons melted butter

1. Preheat oven to 350 degrees
2. Prepare a medium sized baking dish.
3. Mix sugar, flour and salt.
4. Gently toss and incorporate this mixture with the pears.
5. Mix the sour cream and extracts together.
6. Add this mixture to the pears and gently toss till incorporated.
7. Pour into the prepared baking dish.
8. Mix the topping ingredients till crumbly.
9. Dot the top of the pear mixture with the topping.
10. Bake in a 350 degree oven for 45 minutes or until the topping is browned and mixture is bubbling.

Bread For The Journey

Photo Credit: Kayla Krahn

When I read Psalm 23 I like to read it in the King James version. Maybe it's because that is how I memorized it years ago. No matter what version you read these are wonderful words of encouragement and comfort for us in our time of need.

Psalm 23(KJV)

1 The Lord is my shepherd; I shall not want.

2 He maketh me to lie down in green pastures: he leadeth me beside the still waters.

3 He restoreth my soul: he leadeth me in the paths of righteousness for his name's sake.

4 Yea, though I walk through the valley of the shadow of death, I will fear no evil: for thou art with me; thy rod and thy staff they comfort me.

5 Thou preparest a table before me in the presence of mine enemies: thou anointest my head with oil; my cup runneth over.

6 Surely goodness and mercy shall follow me all the days of my life: and I will dwell in the house of the Lord for ever.

Mystery Dessert

I don't know why the name . . . that is how I got it from my mom.  It's still a mystery why it's so delicious . . . you'd never guess it to be a fat-free cake.

Ingredients:

• 1/2 cup sugar
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon soda
• 1/4 teaspoon salt
• 1 egg, beaten
• 14 oz fruit cocktail along with syrup
• 1 teaspoon vanilla

topping:

• ¼ cup brown sugar
• ½ cup crushed walnuts or almonds
• ¼ teaspoon cinnamon, optional

Method:

1. In a medium mixing bowl, stir together sugar, flour, soda and salt.
2. In a small bowl, beat egg with a fork adding some of the fruit cocktail juice. Stir egg, fruit cocktail and vanilla into dry ingredients.
3. Pour into shallow, greased 8x8 inch pan or pie plate.
4. Combine brown sugar with nuts and sprinkle over top.
5. Bake at 350° F for 40 minutes.

Serve plain, with ice cream or whipped cream. So quick and simple, yet delightful.

Meat Buns ~ Flashback Friday

It's 'Flashback Friday' and I am re-posting one of the first recipes I submitted to this blog...back on June 10, 2008.  It has also been one of our most viewed recipes and so I decided it was time to give it a bit of an update.  It is now re-formatted and has a new photo. The original photos appear in the collage at the bottom of the post.  Instructions for using instant yeast are also included.

There’s nothing quite like the meat perishky I recall from days gone by…a dainty meat-filled pastry. I have my mother-in-law's recipe but somehow couldn’t see myself rolling out all the dough and spending hours making tiny little pockets. So I adapted the recipe somewhat and came up with meat buns.  They are wonderful to have on-hand in the freezer and pull out for a quick lunch with pickles and cheese. 

Filling:

• 2 pounds ground beef
• 2 onions, chopped
• 1 package onion soup mix
• 1 can cream of mushroom soup, undiluted

1. Brown ground beef over medium heat in large skillet…breaking up while cooking*.
2. Drain. Add onions and cook for a few more minutes.
3. Stir in onion soup mix and mushroom soup and heat through.
4. Allow mixture to cool completely (can be made ahead).

*Tip: Use a potato masher to break apart the meat as it is browning.

Dough:

• 2 Tablespoons yeast
• 1 tsp. sugar
• ½ cup lukewarm water
• 4 cups warm water
• 1/3 cup potato flakes (instant mashed potatoes)...optional
• ¼ cup sugar
• 1 Tablespoon salt
• ½ cup oil
• 1 cup butter or margarine
• 2 eggs, beaten
• 12 cups flour

1. Dissolve sugar and yeast in lukewarm water. Let stand 10 minutes.
2. In a large mixing bowl combine 4 cups water, potato flakes, sugar, salt, oil and margarine.  
3. Add beaten eggs.
4. Stir in softened yeast and beat in six cups of flour.
5. Continue to add flour until dough leaves sides of pan.
6. Knead until smooth and elastic.
7. Allow to rise until doubled in size.  
8. Then punch down and form meat buns. 
9. Pinch off balls of dough about the size of a small egg.
10. Flatten dough in the palm of your hand into about a 3-inch circle.
11. Place a spoonful of filling on the center.
12. Bring the edges of the dough up and around the filling and pinch together tightly to seal edges.
13. Place pinched side down on a greased baking sheet.
14. Cover and allow to rise in a warm place.
15. Bake at 375 degrees F. for about 20 minutes...or until golden.

Alternate method using instant yeast:

• 11 cups flour
• 2 Tablespoons instant yeast
• 4 cups warm water
• 1/3 cup potato flakes...optional
• 1/4 cup sugar
• 1 Tablespoon salt 
• ½ cup oil
• 1 cup butter or margarine, softened
• 2 eggs, beaten

1. Combine instant yeast with 5 cups of flour.
2. In a large mixing bowl, combine water, potato flakes, sugar, salt, oil and margarine.  
3. Add beaten eggs. 
4. Stir in the 5 cups of flour with added yeast. Mix well.
5. Continue to add flour until dough leaves sides of pan.
6. Knead until smooth and elastic.
7. Allow to rise until doubled in size.  
8. Then punch down and form meat buns...as in instructions above.

*One recipe of meat filling will not be enough to fill all the dough.  Use leftover dough to shape into regular dinner buns. 

Cheesy Scalloped Potatoes

Scalloped potatoes are a great accompaniment to ham or sausage. If you want it to be a meal in one dish, just cut up left over ham and add to the potatoes before pouring the milk mixture over it. This recipe calls for cheese, but it is also good without.

Scalloped Potatoes:

-5-6 baking potatoes, peeled and thinly sliced

-1/2 cup finely grated onion

-1 3/4 cups milk

-2 tbsp flour

-2 tbsp butter

-1 tsp salt

-1/2 tsp pepper

-1 cup grated cheddar cheese

Method:

Peel and thinly slice potatoes into a large bowl. Cover with cold water and allow to sit for 10 minutes. Drain well. (this gets rid of some of the starch in the potatoes) Add the grated onion and cheese and stir to combine.

Put potato mixture into a well greased casserole or 9x13 pan. In a small sauce pan (or microwave) melt butter. Stir in flour, salt and pepper. Add milk all at once and cook, stirring constantly until it bubbles and begins to thicken.

Pour hot milk mixture over potatoes. The milk should almost cover the potatoes. If you need add a little extra milk.

Bake covered in 350º oven for 40 minutes. Uncover and bake for 15-20 minutes longer or until potatoes are tender.