Broccoli and Cauliflower Salad

Another recipe for a broccoli and cauliflower salad! They seem to be everywhere! But this one, with only 3 ingredients in the dressing is easy and tasty. Using fresh ingredients, including a fresh lemon, will make it top-notch.

CREAMY BROCCOLI AND CAULIFLOWER SALAD

Ingredients: 

1 medium broccoli head

1 medium cauliflower head

¾ cup dried cranberries (craisins)

½ cup almond slices, toasted on a dry skillet until golden

2 Tbsp honey

2 Tbsp fresh lemon juice (from 1 small lemon)

½ cup real mayonnaise

Instructions:

1.    Peel the broccoli stem and chop off the dry base. Chop broccoli into small florets and dice the stem

2.    Remove and discard cauliflower core and dice the rest. 

3.    Toast ½ cup almonds on a dry skillet over med/high heat, tossing frequently until fragrant and golden, then add to salad bowl along with ¾ cup craisins. 

4.    In a small bowl, whisk together ½ cup mayo, 2 Tbsp honey and 2 Tbsp lemon juice. Add dressing to the salad and toss well to combine. 

Brownie Pizza with Berries

I made this one in a tart pan

This sweet treat was a hit at a recent quilt retreat I took it to. One bite has it all -  crispy crust, creamy topping, and juicy berries. Besides delicious, it is also pretty. For the group I made it in a 9x13 cake pan and cut it into squares.

BROWNIE PIZZA WITH BERRIES

Brownie Crust:

1 brownie mix (Duncan Hines)

¼ cup water

⅓cup vegetable oil

1 egg

In a large mixing bowl, beat the brownie mix with water, oil, and egg until well blended. Note that the ingredients to add to the mix are different from the box directions. This makes the crust thinner and denser than the usual brownie. Spread in a greased pan (9x13-inch or large pizza or tart pan). Bake uncovered, in preheated 350-degree oven on center rack for 18-20 minutes or until just firm to the touch at the center of the brownie. Set aside and let cool completely. 

Marshmallow Frosting:      

½ cup unsalted butter, softened

1 cup powdered sugar

pinch of kosher salt

7 oz jar marshmallow fluff

1 tsp pure vanilla extract

In a large mixing bowl, using an electric mixer, beat butter, powdered sugar and salt until light and fluffy. Fold in marshmallow fluff and vanilla, stirring until smooth. 

      

When brownie crust is completely cooled, spread with prepared marshmallow frosting, spreading evenly to the very edges of the brownie. Top frosting with berries – sliced strawberries, blueberries, etc. I also used chunks of fresh pineapple. 

You could use strawberries and blueberries to make a flag design for a patriotic dessert. 

To serve, cut into wedges or squares with a pizza cutter. 

The 9x13 pan that went to Quilt Retreat

Its a Winner!

Cinnamon rolls are winners at our house for treats, breakfast, or sometimes breakfast-for-supper. This recipe is a purple ribbon recipe according to my family, and at the county fair last week, it proved to be a Reserve Champion winner of the open class foods division. I posted this recipe last fall with maple frosting which adds a nice fall taste. But we've found we like this yeast bread recipe for itself as well. Often I top the rolls with a glaze made from powdered sugar and flavored liquid coffee creamer.
For a county fair entry I left the topping/frosting off to give a better presentation. However much we like frosting, powdered sugar sprinkles, and glazes on baked goods, for fair judging it is best to leave that off. The judge wants to see the top of the roll or bread and often a glaze or frosting can make the top sticky and unattractive. When judging in another fair, I saw a beautiful coffeecake with the top ruined by a sticky (moldy looking) sprinkling of powder sugar which had absorbed moisture from the cake. And, yes, it is okay to freeze baked products prepared ahead of the fair. These rolls were frozen earlier in the week, in a tightly sealed plastic bag, thawed in the refrigerator overnight, then brought to room temperature the morning of the fair.

SPEEDY CINNAMON ROLLS 

Ingredients:

I cup water

1 cup milk

½ cup vegetable oil

½ cup granulated sugar

1 tsp. kosher salt

1 egg

6 – 6 ½ cups all-purpose flour

5 tsp. yeast (may use quick rise, if desired)

½ cup unsalted butter, very soft

1-2 Tbs. cinnamon

⅔ cup granulated sugar

⅔ cup packed dark brown sugar

This is the basic cinnamon roll recipe and directions. Refer to the blog of November 18 for the Maple Frosting or use your own. I've included the tips that work for me in the directions. 

Another tip: I always use Red Star Platinum yeast. It has a great rise. 

Directions:

1.    Combine milk, water, oil, sugar and salt in microwave safe bowl; heat for 1-2 minutes, until temperature is 120 – 130 degrees F. 

2.    While liquids are heating, measure 3 cups of flour into bowl of mixer; add yeast and combine will with flour. 

3.    Pour the heated liquids into the flour/yeast mixture. Using the whisk attachment, beat at medium speed for 1 minutes, then add egg and beat an additional minute. 

4.    Switch to dough hook, and add 3 cups of flour; knead dough for 2-3 minutes. Dough should be soft and pliable, slightly tack to the touch, but not sticking to sides of bowl. If dough is still too sticky, add remaining ½ cup of flour, a little at a time, beating with the dough hook, or mixing with a wooden spoon by hand after each addition. 

5.    Allow dough to rest for 10 minutes. Punch dough down; then place into a lightly floured work surface. Because this makes a large batch of dough, I divide the dough in half to work with it in smaller amounts. With a rolling pin, roll dough into a large rectangle. Spread softened butter over surface of dough, then sprinkle dough evenly with cinnamon, and both sugars. Using your palms, gently press the sugars into the dough a bit. I also add chopped pecans and craisins.

6.    Roll the dough from the long edge, gently tucking dough and the filling as you go. Adjust as you go to keep the dough even in circumference by gently stretching out the center. Using a  piece of dental floss, cut the roll into slices about 1.25 inches wide.  Place onto a  parchment covered baking pan. 

7.    Let rolls rise in a warm place for 25-30 minutes. Bake in preheated 350 degree oven for about 18-20 minutes, depending on size of rolls. Rolls will be done with the internal temperature (taken with a food thermometer) is 190-195 degrees. 

8.     Let rolls cool for 10-15 minutes, then frost if desired, letting the frosting spread over the warm roll. 

Fair Food

Its County Fair time! That means that across Kansas 4-Hers, moms, grandmothers, and many others are busy in their kitchens baking enticing entries to win the purple ribbon.  4-H Foods is one of my favorite things to judge. The 4-H Foods project teaches basic to advanced food preparation and baking as well as consumer buying skills, nutrition, and food safety. Its always fun to see what the   4-Hers bring and what they have to say about it. One hint - if you want to win the top ribbon, don't try to do it with chocolate chip cookies! About 1/3 of the entries seem to be some variation of chocolate chip cookies. But many entries are unique, eye catching, and tasty. Those are the ones I can't wait to try at home!  Today I collected 3 new recipes for future baking.

This Cheesy Cheddar Quick Bread had the characteristics of a loaf quick bread with a savory taste. The cheesy aroma and lovey golden color made it a winner. This would be a good recipe to add to a summer meal. I think it tastes better than the similar rolls from a certain seafood restaurant!

CHEESY CHEDDAR QUICK BREAD

Ingredients:

2 cups all-purpose flour

4 teaspoons baking powder

1 tablespoon sugar

1 ½ teaspoon garlic powder

½ teaspoon salt

1 ½ cups shredded cheddar (sharp)

1 cup milk

1 large egg, beaten

2 tablespoons butter, melted

Instructions:

1.    Preheat oven to 350 degrees. Grease/spray a loaf pan. 

2.    In a large mixing bowl, whisk together flour, baking powder, sugar, garlic powder and salt. Stir in shredded cheese. Set aside.

3.    In a separate bowl, whisk together milk, egg and butter. 

4.    Add liquid ingredients to bowl of dry ingredients. Stir until just combined. Do not overmix. 

5.    Spoon/pour into loaf pan. 

6.    Bake for 45-50 minutes. Top should be a golden brown. Cool on wire rack. 

7.    Remove loaf from pan, slice and serve. 

Summer Treats - Peanut Butter Blondies

Summer treats should be sweet and easy. These Peanut Butter Blondie fit the bill! Peanut butter Reese's are a favorite candy here, I even remember the excitement of my family when they first hit the shelves! What a great idea - like M&M's but PB!

Great with a glass of milk. 

This recipe is from a new blogger I've been following - Sallys Baking Addiction. She was a participant in a Wheat Tour sponsored by the Kansas Wheat Commission for top food bloggers across the country. KWC is always looking for ways to share information about baking and using flour from our Kansas wheat. I think they do a great job with educational stories and recipes. You can learn more on their website:   https://eatwheat.org

Wheat harvest has been finished for a few weeks,
but we always enjoy wheat products. 

Reese’s Pieces Peanut Butter Blondies

Ingredients:

2 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter

2 cups packed light or dark brown sugar

1/2 cup creamy peanut butter

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

¾ cup Reese’s Pieces

Directions:

1.    Preheat oven to 350 degrees F. 

2.    In a saucepan over medium heat, melt the butter and brown sugar, stirring until smooth. Remove from heat, and stir in the peanut butter. Set mixture aside to cool. 

3.    In a large bowl, whisk together flour, baking powder, baking soda, and salt. 

4.    Add eggs, one at a time, to the peanut butter mixture, mixing well after each egg. Stir in pure vanilla extract. Add this mixture to the prepared dry ingredients, and stir until batter is smooth. Fold in ½ cup of Reese’s Piece, leaving ¼ cup to sprinkle on top. 

5.    Pour batter into the greased pan, spreading batter evenly. Sprinkle with remaining ¼ cup Reese’s Pieces. 

6.    Bake for 25-30 minutes or until top is golden brown and edges are lightly browned. Allow 20 minutes to cool and cut into squares. 

Rice Pudding and Rhubarb Sauce - Trying new things..

I didn't think I liked rice pudding. Rice pudding seemed like such a bland, old fashion dessert. I usually prefer cakes and pies and fruit cobblers. But this recipe is wonderful! The secret? Arborio rice! Another Chef Alli recipe done in the electric pressure cooker.
Arborio rice is an Italian short-grain rice. It is also grown in Arkansas, California, and Missouri in the U.S., but the package I got said "product of Italy". When cooked, the rounded grains are firm, and creamy and chewy compared to other rices, due to their higher starch content. The higher starch content and slow cooking create a very creamy dish. It is also used in the preparation of risotto.
Our favorite topping for the pudding was the Easy Rhubarb Sauce that I've included the recipe for. I originally made this sauce as ice cream topping to take to a gathering of friends. I don't have a photo, but someone asked if I'd brought salsa for topping, so that is what it looks like!

EPC Rice Pudding

Ingredients:

I cup Arborio rice (only this type!)

1 ½ cups water

½ teaspoon kosher salt

1 cup whole milk

1 cup whipping cream

½ cup sugar

2 eggs 

1 teaspoon pure vanilla extract

¾ cup raisins or golden raisins

Directions:

In electric pressure cooking pot, combine rice, water, and salt. Lock the lid in place and select High Pressure for 3 minutes. When times sounds, unplug EPC (so pudding won’t scorch on the bottom) and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure in EPC with a quick pressure release. 

Add 1 cup whipping cream and ½ cup milk and sugar to rice in EPC pot; stir to combine. 

In a small mixing bowl, whisk eggs with remaining ½ cup milk and vanilla. Pour through a fine mesh strainer into EPC pot. Select sauté and cook, stirring constantly, until mixture comes to a boil; turn off the EPC and remove pot; stir in raisins. 

Rice pudding will thicken as it cools. Serve warm or pour into serving dishes and chill. Serve topped with whipped cream, and a sprinkle of nutmeg. 

The rice will continue to absorb liquid as it cools. Stir in additional milk or cream until your desired consistency is achieved. 

We loved it warm soon after it was made. But it was also good cold, or warmed in the MWO. We served it by itself or topped with rhubarb sauce. 

Easy Rhubarb Sauce

Ingredients:

⅓cup sugar

¼ cup water 

2 ¼ cups sliced fresh or frozen rhubarb

1 teaspoon grated lemon peel

⅛ teaspoon ground nutmeg

Directions:

In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Remove from the heat; stir in lemon peel and nutmeg. 

Puree mixture in a blender or with a submersion blender to make a smoother texture. 

Serve warm or chilled over pound cake, ice cream, or pudding. Refrigerate leftovers. 

Food is ...

 Food is nourishing, sustaining, refreshing,,,, and comforting. This week our town of Eureka had another tornado hit, the second in 2 years. Again our Community LinC organization pulled together with an amazing group of volunteers to provide meals for those whose homes were destroyed as well as the hundreds of volunteers and workers who poured into town to help with clean up efforts.




Community LinC serves meals, but the food is donated and supplied by many. Yesterday (Friday,) 1,790 meals were served. In the first two days after the tornado (Wednesday and Thursday), when many people in town did not have electricity, over 1,335 meals were served.  Restaurants and individuals from surrounding towns send bagged sandwich and fruit meals, boxes of pizzas, crates of biscuits and gravy, and scores of cookies and brownies. When the need for fresh fruit was mentioned, several boxes of bananas, apples, watermelons, and pineapple came.

It is heartwarming to see this generous spirit of sharing and helping. This week we're sharing love and concern with community meals, but throughout the year we all share that love and concern with our families through meals. Just a reminder that food is more than substance.

The stacks of snack food, bottled water and drinks made the
Community Building look like a grocery store - supplies
for those who need them, all donated. 

Donated desserts of cookies, brownies, and cakes
provide comfort food and energy. 

This sign posted by a business says it all.