I discovered this recipe just in time for my 1st Annual Cookie Exchange last year. Since then, it has been my favorite cookie.
Pumpkin Cookie:
2 c flour
1 & 1/3 c quick or old-fashion oats
1 t baking soda
1 t cinnamon
1/2 t salt (I usually omit)
1 c (2 sticks) butter/margarine, softened (I like to get the no salt kind)
1 c granulated sugar
1 c packed brown sugar
1 c pure pumpkin (not pumpkin pie mix just pumpkin)
1 large egg
1 t vanilla
3/4 c chopped walnuts
Optional:
3/4 c raisins
Preheat oven to 350. Grease baking sheets.
Combine flour, oats, baking soda, cinnamon, and salt in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla; mix well. Add flour mixture; mix well. Stir in walnuts and raisins. Drop tablespoons of dough onto prepared baking sheet repeat with remaining dough.
Bake for 14 to 16 minutes or until cookies are firm and lightly browned. cool on baking sheets for 2 minutes; remove to wire racks to comepletely.
Wednesday, September 28, 2005
Sunday, September 18, 2005
Dinner Tonight--Smoky Butternut Squash Soup
4 Slices Bacon ( I like to use hickory smoked bacon)
3 lbs (2 small) butternut squash
3 T butter
2 large onions coursely chopped
2 small carrots, halved & sliced
2 small celery stalks thinly sliced
2 cloves garlic, minced (I usually omit but with or without is still good)
3 & 3/4 c chx stock/broth
2 T fresh sage OR 2t dried
pinch of salt
1/4 freshly ground pepper
Cook bacon until crisp. Transfer to paper towel to drain then crumble.
Cut butternut squash in half lengthwise and scrape out the seeds. Cut each half lengthwise in half again and using a sharp paring knife, peel the squash. Cut squash into 3/4" chunks.
Melt butter in a dutch oven or large heavy pot over medium heat. add onions, carrots, celery, & garlic and cook, stirring, unti the onions are translucent, about 10-12 minutes. add the squash and stock and bring to a simmer. partially cover and simmer, stirring occasionally, until the squash is very tender, about 15 minutes.
In batches puree the soup in a blender (I use a food processor) until smoothand return to the pot. stir in sage and season with salt and pepper. reheat over medium heat, stirring occasionally, until hot. ladle into bowls and sprinkle some of the crumbled bacon in the center of each serving.
I like to serve with herb scones.
3 lbs (2 small) butternut squash
3 T butter
2 large onions coursely chopped
2 small carrots, halved & sliced
2 small celery stalks thinly sliced
2 cloves garlic, minced (I usually omit but with or without is still good)
3 & 3/4 c chx stock/broth
2 T fresh sage OR 2t dried
pinch of salt
1/4 freshly ground pepper
Cook bacon until crisp. Transfer to paper towel to drain then crumble.
Cut butternut squash in half lengthwise and scrape out the seeds. Cut each half lengthwise in half again and using a sharp paring knife, peel the squash. Cut squash into 3/4" chunks.
Melt butter in a dutch oven or large heavy pot over medium heat. add onions, carrots, celery, & garlic and cook, stirring, unti the onions are translucent, about 10-12 minutes. add the squash and stock and bring to a simmer. partially cover and simmer, stirring occasionally, until the squash is very tender, about 15 minutes.
In batches puree the soup in a blender (I use a food processor) until smoothand return to the pot. stir in sage and season with salt and pepper. reheat over medium heat, stirring occasionally, until hot. ladle into bowls and sprinkle some of the crumbled bacon in the center of each serving.
I like to serve with herb scones.
Friday, September 16, 2005
Fish
ok, so this one isn't cooking related.. but I just love my fish so I have to share a picture of them.
You can see Angel (an angel fish) the other 6 fish and 1 frog are hiding under the pagoda or behind it!
Crock Pot Chicken
If you are like me, you want dinner waiting when you get home. But, unless you cook it, it isn't there. That is why this recipes is awesome.
Ingredients:
chicken (i did about a pound, but you can add more)
2 c rice
1 can cream of celery or cream of chx soup (low sodium)
1 c chx stock (boullion cube, homeade, store bought will all do fine)
1 pkg frozen broccoli (10 oz.)
Cook rice per package directions.
Add chx, rice, soup, & stock in to crock pot. cook on low heat for 4-5 hours.
during the last hour of cooking, stir in broccoli.
this recipe is excellent topped with shredded cheese!
Ingredients:
chicken (i did about a pound, but you can add more)
2 c rice
1 can cream of celery or cream of chx soup (low sodium)
1 c chx stock (boullion cube, homeade, store bought will all do fine)
1 pkg frozen broccoli (10 oz.)
Cook rice per package directions.
Add chx, rice, soup, & stock in to crock pot. cook on low heat for 4-5 hours.
during the last hour of cooking, stir in broccoli.
this recipe is excellent topped with shredded cheese!
Amish Bread Recipe
So, you've done your starter and it's time to make the yummy bread! I just made this recipe for the first time and it was delicious!!
Pumpkin-Pecan Amish Friendship Bread:
3 c chopped pecans
1 can (16 oz) solid-pack pumpkin (not pumkin pie in a can)
1 c starter
4 eggs
1/2 c vegetable oil2 t vanilla
3 c flour
1 c granulated sugar
1 c packed brown sugar
4 t ground cinnamon
2 t baking powder
1 t baking soda
1 t ground nutmeg
1 t ground ginger
1 t ground cloves
Preheat oven to 350. Grease and flour 2 9 & 1/2 x 4 " loaf pans
reserve 1 cup of pecans. spread remaining 2 c peacans in a single layer in a large baking pan. bake 8 minutes or until golden brown, stirring frequently.
combine pumpkin, starter, eggs, oil, and vanilla in a large bowl. combine remaining ingredients in separate large bowl until well blended. stir into pumpkin mixture just until blended. stir in toasted pecans. spoon batter evenly into prepared pans. sprinkle reserve pecans evenly over batter.
bake 1 hour or until wooden pick inserted in center comes out clean. cool in pan on wire rack for 5 mintues. remove from pans. cool completly on wire rack. wrap in plastic wrap. store at room temp up to 1 week.
Makes 2 loaves.
Friday, September 02, 2005
Spicy Pumpkin Pancakes & Maple Pecan Syrup
Perhaps the most versatile food.. the pancake. French toast always used to be my favorite, but the ever versatile pancake has stolen my heart! Below is a great recipe for all you pumpkin lovers. A great fall treat or whenever the mood may hit!
Pancake:
2 & 1/3 c Bisquick mix (or generic alternative)
1/3 c. canned pumpkin (not the pumpkin pie mix)
1 & 1/4 c milk
1/4 c oil
2 T sugar
1/4 t cinnamon
1/4 t nutmeg
1/4 t ginger
2 eggs
-mix all ingredients together until blended.
-pour batter by about 1/4 c onto a hot griddle.
-cook until edges are dry and flip.
-Serve with syrup (recipe follow below)
Maple-Pecan Syrup:
1 c maple flavored syrup
1 T butter/margarine
1/4 c chopped pecans ( I used walnuts)
Heat syrup and butter until butter is melted. remove from heat stir in nuts
Pancake:
2 & 1/3 c Bisquick mix (or generic alternative)
1/3 c. canned pumpkin (not the pumpkin pie mix)
1 & 1/4 c milk
1/4 c oil
2 T sugar
1/4 t cinnamon
1/4 t nutmeg
1/4 t ginger
2 eggs
-mix all ingredients together until blended.
-pour batter by about 1/4 c onto a hot griddle.
-cook until edges are dry and flip.
-Serve with syrup (recipe follow below)
Maple-Pecan Syrup:
1 c maple flavored syrup
1 T butter/margarine
1/4 c chopped pecans ( I used walnuts)
Heat syrup and butter until butter is melted. remove from heat stir in nuts
Amish Friendship Bread Starter:
I know it has been an obscene amount of time since I haven't posted in such a long time, I'm going to post a great recipe:
This bread is amazing! It takes 10 days to make the starter and from the starter you make the bread! Very, very yummy stuff. The best part is that it makes enough to share 1 cup of starter with 3 friends and enough for you too!!
The Recipe:
3 c. sugar
3 c. flour
3 c. milk
DAY 1: In a GLASS/Plastic bowl, combine 1 c sugar, 1 c flour, and 1 c milk. Stir mixture with wooden or plastic spoon (don't use a metal spoon or electric mixer). Cover bowl loosely with paper towl, cloth, wax paper, or plastic wrap. Keep at room temperature (don't refridgerate.
DAY 2, 3, and 4: Using wooden or plastic spoon, stir mixture once each day.
DAY 5: Add 1 Cup Sugar, 1 c. flou, 1 c. milk; stir.
DAY 6, 7, 8, and 9: Using wooden or plastic spoon, stir mixture once each day.
DAY 10: Add 1 c. sugar, 1 c. flour, and 1 c. milk. Remove 3 cups of mixture and give 1 cup each to 3 friends. Save remaining starter for yourself!!
AMISH FRIENDSHIP BREAD:
*This is the recipe I've been using every time I make this bread. I am going to try a new recipe and I'll post that later!*
1 c. Amish friendship bread starter
2/3 c. oil
3 eggs
2 c. flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp vanilla
1 & 1/2 tsp cinnamon
1 c. sugar
in mixing bowl, combine all ingredients. bake in 2 well greased and floured or sugared 9x5 bread pans. bake in 350 degree oven for 40 or 45 minutes.
NOTE: Raisins, chopped apples, drained crushed pineapple, candied fruit, coconut, mashed banana, dates, chopped nuts/chocolate chips (1/2 cup each) may be added to batter before baking!
This bread is amazing! It takes 10 days to make the starter and from the starter you make the bread! Very, very yummy stuff. The best part is that it makes enough to share 1 cup of starter with 3 friends and enough for you too!!
The Recipe:
3 c. sugar
3 c. flour
3 c. milk
DAY 1: In a GLASS/Plastic bowl, combine 1 c sugar, 1 c flour, and 1 c milk. Stir mixture with wooden or plastic spoon (don't use a metal spoon or electric mixer). Cover bowl loosely with paper towl, cloth, wax paper, or plastic wrap. Keep at room temperature (don't refridgerate.
DAY 2, 3, and 4: Using wooden or plastic spoon, stir mixture once each day.
DAY 5: Add 1 Cup Sugar, 1 c. flou, 1 c. milk; stir.
DAY 6, 7, 8, and 9: Using wooden or plastic spoon, stir mixture once each day.
DAY 10: Add 1 c. sugar, 1 c. flour, and 1 c. milk. Remove 3 cups of mixture and give 1 cup each to 3 friends. Save remaining starter for yourself!!
AMISH FRIENDSHIP BREAD:
*This is the recipe I've been using every time I make this bread. I am going to try a new recipe and I'll post that later!*
1 c. Amish friendship bread starter
2/3 c. oil
3 eggs
2 c. flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp vanilla
1 & 1/2 tsp cinnamon
1 c. sugar
in mixing bowl, combine all ingredients. bake in 2 well greased and floured or sugared 9x5 bread pans. bake in 350 degree oven for 40 or 45 minutes.
NOTE: Raisins, chopped apples, drained crushed pineapple, candied fruit, coconut, mashed banana, dates, chopped nuts/chocolate chips (1/2 cup each) may be added to batter before baking!
Tuesday, August 09, 2005
Abbreviations
I thought it might be helpful if I give the abbreviations I use throughout this blog.
c = cup
t = teaspoon
T = Tablespoon
EVOO = extra virgin olive oil
chx = chicken
can't think of anything else right now .. i'll add more later if I think of it.
c = cup
t = teaspoon
T = Tablespoon
EVOO = extra virgin olive oil
chx = chicken
can't think of anything else right now .. i'll add more later if I think of it.
Key West Ribs - Slow Cooker Style
So I decided to try this new recipe in the slow cooker. Since I work a split shift it's hard for me to get home at 7pm and do anything let alone make dinner. Enter the slow cooker. I swear besides the griddle it is the best invention ever.. even better than the printing press... well perhaps not that great, but still.. very great.
So as of this moment it's still simmering in its' yumminess and we haven't tried it. We'll be eating it in about 40 minutes. Of course I'll give the official taste testers opinion when we have eaten it.
So, the recipe:
Pork ribs ( I used boneless) about 1.86 lbs
1/2c bbq sauce (I used Stubbs)
1/2c orange juice
2 T Lime Juice
1/4 c chopped onion
Put the ribs in the crock pot. Mix the last 4 ingredients together and pour over ribs. Cover and cook on low for 7 to 9 hours.
I'm serving with a side salad and pineapple chunks.
So as of this moment it's still simmering in its' yumminess and we haven't tried it. We'll be eating it in about 40 minutes. Of course I'll give the official taste testers opinion when we have eaten it.
So, the recipe:
Pork ribs ( I used boneless) about 1.86 lbs
1/2c bbq sauce (I used Stubbs)
1/2c orange juice
2 T Lime Juice
1/4 c chopped onion
Put the ribs in the crock pot. Mix the last 4 ingredients together and pour over ribs. Cover and cook on low for 7 to 9 hours.
I'm serving with a side salad and pineapple chunks.
Saturday, August 06, 2005
BBQ Chx
Anniversary cooking expedition #3! Man, what a weekend. Lots of cooking going on in Chef Amy's kitchen. It's a good thing our new apartment has a big kitchen lots of room to get that spatula dirty!
So this chx is perhaps a favorite of the husband/taste-tester. It's not a traditional bbq sauce, it's sweet and tangy and ooh soo good! It's actually passed down from my mom who always made it. Here's the low down:
Chx - has to have the skin on, other wise it gets dry
ketchup
brown sugar
worchesters... sauce (who knows how to spell that?!)
mix last 3 ingredients. I don't know the measurements, but prolly about 1/2c brown sugar, 2 t worch..., and a cup of ketchup. Basically taste it and see if you like it. You want it sweet and tangy. spread some in the bottom of a baking dish and then spread/rub over tops of chx. bake until done.
serve with mashed potatoes.
Yum!
For dessert we had our wedding cake! We were nervous to eat it after hearing the horror stories of how bad other people's were. Ours was great! Tasted like the day we were married...awww.. it was wrapped up super well.. layers of plastic wrap and stored in a tupperware container. then frozen in a huge freezer for a year. French Vanilla with raspberry filling.. to die for.. thanks Marilyn's Cakes in Ludlow, KY for the amazing job!!
So this chx is perhaps a favorite of the husband/taste-tester. It's not a traditional bbq sauce, it's sweet and tangy and ooh soo good! It's actually passed down from my mom who always made it. Here's the low down:
Chx - has to have the skin on, other wise it gets dry
ketchup
brown sugar
worchesters... sauce (who knows how to spell that?!)
mix last 3 ingredients. I don't know the measurements, but prolly about 1/2c brown sugar, 2 t worch..., and a cup of ketchup. Basically taste it and see if you like it. You want it sweet and tangy. spread some in the bottom of a baking dish and then spread/rub over tops of chx. bake until done.
serve with mashed potatoes.
Yum!
For dessert we had our wedding cake! We were nervous to eat it after hearing the horror stories of how bad other people's were. Ours was great! Tasted like the day we were married...awww.. it was wrapped up super well.. layers of plastic wrap and stored in a tupperware container. then frozen in a huge freezer for a year. French Vanilla with raspberry filling.. to die for.. thanks Marilyn's Cakes in Ludlow, KY for the amazing job!!
Blueberry Pancakes! Yum.
Today, 8/6/05 is Rich and my one year wedding anniversary. I thought to celebrate by making a breakfast. Actually, it turned into a brunch deal because I had to pay some bills and play on the internet a bit first. But, when I got down to business, it was all good.
I love pancakes. French toast was my favorite breakfast treat, but there is so much more you can do with a pancake, in my opinion. Blueberry pancakes are a fantastic example. Of course, the most important ingredient, blueberries, should be fresh. Make sure you pick thru them and discard any that are smooshed or icky.. yes, icky.. technical cooking terms here. Next, if you don't have one, buy an electric griddle. I swear it is the best thing ever!! I love it! You can make most of your pancakes at once so you, the cook, can actually eat with your family/taste-testers/whomever rather than flipping flap jacks while they eat! Anyway.. here is my recipe for....
BLUEBERRY PANCAKES:
2 eggs, separated
1 1/2 cups sifted all-purpose flour
2 1/4 teaspoons baking powder
3 tablespoons sugar
3/4 teasooon salt
1 cup milk
3 tablespoons butter, melted
1 cup fresh (or frozen thawed blueberries) rinsed
In a small bowl, beat egg whites until stiff; set aside.
In a separate bowl, sift together flour, baking powder, sugar and salt. Beat egg yolks in a medium mixing bowl; add milk and melted butter. Stir egg mixture into dry ingredients; mix until batter is smooth and stir in blueberries.
Fold in beaten egg whites. Bake on hot lightly greased griddle.
~It's a lot of steps, but well worth the effort~
From taste-tester Rich:
"um, some of the best homeade blueberry pancakes I've had, but could have been sweeter, and maybe with some blueberry syrup, you know.. to enhance the blueberryness"
I'm not sure blueberryness is a word, but I'll go with it.. sweeter..we can do that.
I love pancakes. French toast was my favorite breakfast treat, but there is so much more you can do with a pancake, in my opinion. Blueberry pancakes are a fantastic example. Of course, the most important ingredient, blueberries, should be fresh. Make sure you pick thru them and discard any that are smooshed or icky.. yes, icky.. technical cooking terms here. Next, if you don't have one, buy an electric griddle. I swear it is the best thing ever!! I love it! You can make most of your pancakes at once so you, the cook, can actually eat with your family/taste-testers/whomever rather than flipping flap jacks while they eat! Anyway.. here is my recipe for....
BLUEBERRY PANCAKES:
2 eggs, separated
1 1/2 cups sifted all-purpose flour
2 1/4 teaspoons baking powder
3 tablespoons sugar
3/4 teasooon salt
1 cup milk
3 tablespoons butter, melted
1 cup fresh (or frozen thawed blueberries) rinsed
In a small bowl, beat egg whites until stiff; set aside.
In a separate bowl, sift together flour, baking powder, sugar and salt. Beat egg yolks in a medium mixing bowl; add milk and melted butter. Stir egg mixture into dry ingredients; mix until batter is smooth and stir in blueberries.
Fold in beaten egg whites. Bake on hot lightly greased griddle.
~It's a lot of steps, but well worth the effort~
From taste-tester Rich:
"um, some of the best homeade blueberry pancakes I've had, but could have been sweeter, and maybe with some blueberry syrup, you know.. to enhance the blueberryness"
I'm not sure blueberryness is a word, but I'll go with it.. sweeter..we can do that.
From Amy's Kitchen
Hello everyone. Not that I think many people will happen across this website, but if they do, Hello and Welcome! My name is Amy and I love to cook. I'm not a professional or anything just a girl who likes to get her spatula dirty every now and again. I think that is a good thing and my husband and taste-tester, Rich, thinks it's a great thing. So, this blog is about my journey through the world of cooking. The good dishes, the bad dishes and everything in between.
I am not sure what I'll post, but I intend to post recipes that I've tried and like or disliked and a commentary on them. If you have a recipe you love or want me to try, post it! I love to try fun recipes.
Other than that, this is my blog. Welcome, Enjoy, and I do hope you find some amusement from my ridiculous venture.
Now, get that spatula out and start cooking!
Chef Amy
I am not sure what I'll post, but I intend to post recipes that I've tried and like or disliked and a commentary on them. If you have a recipe you love or want me to try, post it! I love to try fun recipes.
Other than that, this is my blog. Welcome, Enjoy, and I do hope you find some amusement from my ridiculous venture.
Now, get that spatula out and start cooking!
Chef Amy
Friday, August 05, 2005
August 5
So, Rich and I have been married for one year already! How crazy. Time has simply flown by. Since we're both off work on Friday's, I decided to make a big anniversary meal for us. Kroger was having a great sale on Mussels! (yum) So for a starter we had steamed mussels in a white wine sauce and a salad with garden fresh veggies. For the main course we had stuffed porkchops, Emeril style, stuffed with apples and walnuts, rice, and baked butternut squash (from Mom's garden). After an un-Godly filling meal, we had a dessert of sorbet.
After a meal like that what is more appropriate than to kick some ass playing Warcraft 3?! Since the apartment is now a wireless "domain", we were able to play against each other. And I totally sacked his community! Go elves! We'll have to have a rematch soon.
Recipes from this meal follow:
Apple Walnut Stuffed Pork Chops with St. Andre Cheese
*the recipe calls for St. Andre Cheese, but I didn't have any so I omitted it. Still turned out great!*
Since the recipe is copywritten, if you want it go to:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26458,00.html
~Butternut Squash~
My own recipe:
Butternut Squash
Butter (I like to use Fleishmann's Olive Oil Butter)
Nutmeg
Oven: 400 degrees
Cut squash in half lengthwise. Dab squash with butter. Put on baking sheet cut side down. Bake for 40-50 minutes. Ready with fork is inserted easily. Remove from oven. Dab with butter (lightly) sprinkle lightly with nutmeg. Serve (don't eat the "skin")
After a meal like that what is more appropriate than to kick some ass playing Warcraft 3?! Since the apartment is now a wireless "domain", we were able to play against each other. And I totally sacked his community! Go elves! We'll have to have a rematch soon.
Recipes from this meal follow:
Apple Walnut Stuffed Pork Chops with St. Andre Cheese
*the recipe calls for St. Andre Cheese, but I didn't have any so I omitted it. Still turned out great!*
Since the recipe is copywritten, if you want it go to:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26458,00.html
~Butternut Squash~
My own recipe:
Butternut Squash
Butter (I like to use Fleishmann's Olive Oil Butter)
Nutmeg
Oven: 400 degrees
Cut squash in half lengthwise. Dab squash with butter. Put on baking sheet cut side down. Bake for 40-50 minutes. Ready with fork is inserted easily. Remove from oven. Dab with butter (lightly) sprinkle lightly with nutmeg. Serve (don't eat the "skin")
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