Sweet & Savory ~~ Chorizo Empanadas

Excellent empanadas!  After making the meat and potato variety, we want to try our hand at creating some dessert ones next time around.

EMPANADA DOUGH:

• 2 1/4 cups white wheat pastry flour
• 1 tsp salt, optional
• 1/2 cup cold, unsalted butter, diced into cubes
• 1 egg
• 1/3 cup ice water
• 1 Tbsp. distilled white vinegar

INSTRUCTIONS:

• Mix flour and salt together in a mixing bowl
• Blend in butter with fork or pastry blender
• Beat together egg, water and vinegar
• Add to flour mixture and mix with fork
• Turn onto lightly floured bread board or counter top
• Knead a few times to blend dough
• Form into a rectangle on a cookie sheet
• Cover with plastic wrap
• Chill dough in refrigerator

EMPANADA INGREDIENTS:

• 1 lb. ground chorizos
• 1 large onion, diced
• 6-8 cloves of garlic, finely chopped
• 1 1/2 large red bell peppers, chopped
• 1 bay leaf
• 1 tsp. dried oregano
• 2 medium sized yellow potatoes
• 1 egg slightly beaten with 1 Tbsp. water

INSTRUCTIONS:

• Brown ground chorizos with onions and garlic
• Add red bell pepper and potatoes
• Add spices
• Cover and simmer until potatoes are tender
• Cool mixture to room temperature 
• Remove bay leaf

FILL EMPANADA DOUGH:

• Divide dough into equal pieces (depending upon the size of the empanada maker you have, this recipe will yield somewhere between 6-12 empanadas.
• Roll out piece of dough with a lightly floured rolling pin to about 1/8th inch thick
• Spoon approx. 2 Tbsp. filling into each one 
• Fold dough in half
• Press edges together to seal

• Place on baking sheet
• Lightly brush empanadas with some of the egg wash
• Bake in 400 degree oven for 25-30 minutes or until golden brown.
• Cool on baking rack before serving

SERVING SUGGESTIONS:

• Serve with fresh, sliced tomatoes and green olives
• Serve with salsa, guacamole, and sour cream
• These are tasty enough to be served without any condiments as the ground chorizos have enough kick of their own!

STRAIGHT FROM THE HORSE'S TROUGH

• This was a special treat for me as I was able to pick some tomatoes from my horse trough gardening method to serve with our empanadas.  
• Here's the link to order a copy of this 
• quick read e-book:

https://www.amazon.com/Straight-Horses-Trough-Gardening-Suburbanite-ebook/dp/B00C2YU5Z2

If you like Mexican food, you've got to try this recipe!  Give it a whirl, and let me know what you think.

Happy Cooking & Dining!

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Sweet & Savory ~~ "Honey Almond Cake"

Fresh honey, almond flavoring, applesauce and pecans make for a scrumptious combination in this moist, melt-in-your-mouth cake!

INGREDIENTS:

• 1/2 cup butter, softened to room temperature
• 3/4 cup honey (I used light colored clover honey)
• 1/2 cup applesauce, slightly heated in microwave
• 1 teaspoon almond flavoring
• 1 1/2 cups flour
• 1/4 tsp. ground cloves
• 1/4 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1/2 cup chopped pecans
• 1 tsp. baking soda
• 1 Tbsp. hot water

DIRECTIONS:

• Preheat oven to 350 degrees.
• Grease and flour a 9 x 9 inch square baking pan.
• Cream butter and honey until well blended in mixing bowl.
• Add heated applesauce along with almond flavoring and mix well.
• Fold the dry ingredients into the honey and applesauce mixture.
• Dissolve the baking soda in the hot water and mix thoroughly and quickly.
• Add to mixture inside bowl.
• Blend well.
• Pour batter into baking pan.
• Bake for 38 - 40 minutes or until a toothpick inserted in the center comes out clean.
• Yields 10-12 servings.

SERVING SUGGESTIONS:

• Serve warm or cold.
• Delicious with ice cream or whipping cream.
• Iced tea or warm tea enhances the honey flavor of the cake.
• Iced or cold coffee is a nice beverage to serve with cake

Happy Baking & Enjoy!

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Sweet & Savory ~~ Red Velvet Candy Cane Cupcakes

If you're asked to bring the dessert to your Christmas family gathering, office party, or neighborhood caroling group, these super moist, ultra chocolaty cupcakes are sure to please!

STEP 1 INGREDIENTS & INSTRUCTIONS:

• 1/2 cup butter, softened to room temperature
• 2 cups granulated sugar
• Combine and mix until light and fully
• Add 4 large eggs to mixture, one at a time

Add the following and mix on low setting of your mixer:

• 2 Tbsp. & 2 tsp. red food coloring
• 1/2 tsp. Vanilla
• 1 Tbsp. & 1 tsp. distilled white vinegar
• 1 1/2 cups buttermilk

STEP 2 INGREDIENTS & INSTRUCTIONS:

While the above listed ingredients are being thoroughly blended on the low setting of your mixer, place the following dry ingredients inside a large bowl and gently whisk together before adding to the liquid mixture:

• 8 Tbsp. Dark Cocoa powder
• 1 tsp. salt, optional
• 2 2/3 cup cake flour
• 3/4 tsp. baking soda
• 2 tsp. baking powder

STEP 3 INSTRUCTIONS:

• When mixture is thoroughly blended, fill paper baking cups 2/3 full.
• Bake in 350 oven for approximately 18 minutes if using a dark non-stick pan.  
• You may have to bake for 2-3 minutes longer if using an aluminum pan.
• Test the centers of the cupcakes with a toothpick to make certain they are cooked completely through.

STEP 4 INSTRUCTIONS:

• Cool to room temperature on cooling racks and frost with your choice of frosting.
• I prefer the cream cheese variety with these cupcakes as I deem it really enhances the flavor.

FROSTING RECIPE:

• Mix the following ingredients in mixer bowl on medium speed until thoroughly blended:
• 2 1/4 cups powdered sugar
• Dash of salt, optional
• 1/2 cup butter, softened to room temperature
• 1 - 3 to 4 oz. cream cheese, softened to room temperature
• Zest of one lemon
• 1 Tbsp. lemon juice
• You may need to use a little hot water or additional lemon juice to achieve the desired spreading consistency of the frosting.
• Decorate with sprinkles, candy canes, or something else of your choice.
• Recipe yields approximately 2 1/2 dozen cupcakes.

The combination of the sweet & tangy in these luscious cupcakes and the frosting is scrumptious!  

Happy Baking & Desserting!

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Sweet & Savory ~~ Kids Love to Bake!

Do you have kiddos or grandkiddos who like to bake?  If so, this is a real easy recipe for them to try. Grab those aprons, and bake on!

INGREDIENTS:

• 1/3 cup water
• 2 eggs
• 1 tsp. vanilla
• Dash of salt, optional
• 1 cup chunk style or plain peanut butter
• 1 pkg. any brand of yellow cake mix (I used Pillsbury)

INSTRUCTIONS:

• Place water, eggs, vanilla, salt, peanut butter, and 1/2 pkg. of cake mix inside a large bowl.
• Mix with mixer or spoon until well blended.
• Fold in remaining half of cake mix until thoroughly blended.
• Roll dough into shapes the size of walnuts and place on ungreased baking sheet.
• Dip fork in flour and flatten the dough by making a criss-cross pattern on the top of each cookie.
• Bake in 375 degree oven for 10-12 minutes, or until golden brown.
• The cookies will set up a little bit after you remove them from the oven, so don't overbake them.
• Cool cookies on a cooling rack.
• Yields approximately 3-4 dozen cookies.

FUN SUGGESTIONS:

• If the kiddos or grandkiddos would enjoy making peanut butter and jelly cookies, do not make criss-cross pattern in the dough.  Dip a teaspoon in flour and make a depression in the ball of dough. Fill with approximately 1/2 tsp. of your favorite jam or jelly.
• Serve with milk, juice, or hot chocolate.
• If you have a relative or neighbor who can no longer bake, share a few with them!

Happy Baking & Enjoy!

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Sweet & Savory Tuesday ~~ Blueberry Swirl

I'm showcasing another family favorite of the dessert variety on this Sweet & Savory Tuesday. The reason I typically prepare this one in a 9 x 13 disposable container is that our guests usually eat everything but the container! So, here goes:

STEP ONE:

Blend the following ingredients together, press into a 9 x 13 inch pan, and chill in freezer for one hour or refrigerator for two hours.

• 1 1/4 cups crushed graham crackers
• 1/4 cup granulated sugar
• Mix the graham cracker crumbs and sugar together before adding the melted butter
• 1/3 cup butter, melted

STEP TWO:

Blend the following ingredients together with a mixer, and spread over the graham cracker crust.

• 1 - 8 oz. container Cool Whip or prepared package of Dream Whip
• 1 - 8 oz. pkg. cream cheese, softened to room temperature
• 1 cup powdered (confectioner's) suger

STEP THREE:

Cover with one large can of blueberry pie filling or flavor of your choice.  I have tried the raspberry and cherry pie fillings before, but our family happens to prefer the blueberry the best!

PREPARATION TIPS:

If you prefer to use whole graham crackers or don't happen to have any graham cracker crumbs on hand, lay whole crackers between two sheets of waxed paper.  Use your rolling pin to crush the crackers into crumbs.

HEALTH TIPS:

There have been many articles written about the health benefits of blueberries. Granted, marrying the berries with the remainder of the ingredients in this recipe might negate a few of the benefits.  It's okay to indulge every once in awhile, especially during family celebrations.  Here's one link regarding the benies of blueberries: https://authoritynutrition.com/10-proven-benefits-of-blueberries/

Here's to happy dining & enjoying family favorites!

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Sweet & Savory Wednesday ~~ Cool Cake For A Crowd

Try this recipe the next time you need to bake a cake. It's a guaranteed winner since it's so flavorful, moist, and the frosting is a real surprise!

INGREDIENTS:

• 1 cake mix, any flavor ~~ I used white cake mix
• 1 small pkg. Jello, any flavor ~~ I used strawberry
• 2 small pkgs. instant Jello pudding, any flavor ~~ I used vanilla
• 1 - 8 oz. container Cool Whip
• 1 1/2 cups milk

DIRECTIONS:

• Bake cake according to package directions.
• 2 minutes before cake is finished baking, dissolve jello using 3/4 cup boiling water and 1/2 cup cold water.
• Remove cake from oven and place on cooling rack.
• Using a large fork, poke holes all over the cake while it is hot.
• Pour jello over complete surface of cake.
• Put in refrigerator to cool.
• Mix two small packages pudding and Cool Whip with the milk until pudding mixture is serving consistency.
• Spread over cake.
• Refrigerate at least one hour before serving.

This recipe is one of our family favorites.  We have also dubbed it "The Earthquake Cake."  When our son was five years old, we planned a surprise birthday party for our friend, Tom.  When it came time to sing Happy Birthday and serve the cake, Matty David offered to carry the cake from the refrigerator in the garage to the dining area.  When doing so, he became so excited and distracted that he ran smack dab into the wall causing the cake pan to flip with the contents landing on the floor!  Yes, it sort of looked like the cake had barely survived a very small earthquake.  :-)

Some of my fellow bakers have used chocolate pudding instead of the vanilla and other flavors of Jello.  This is a great recipe to experiment with different flavors to determine which ones you prefer.

I prepared this cake for our family reunion this past weekend.  It received its normal raving reviews! 

When baking a cake for a crowd, what is your go to recipe?  

Please let me know if you enjoy this one.  Try it.  You'll like it!

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Sweet & Savory Tuesday ~~ Moist Molasses Marvels

STEP 1:

• Mix together in mixing bowl:
• 3/4 cup soft shortening
• 1 cup brown sugar (packed)
• 1 egg
• 1/4 cup molasses

STEP 2:

• Sift together in another bowl:
• 2 1/4 cups Gold Medal flour
• 2 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. ginger
• 1/2 tsp. ground cloves
• 1/2 tsp. salt, optional

STEP 3:

• Mix dry ingredients into molasses mixture.

STEP 4:

• Chill dough in refrigerator for at least 2 hours or overnight.

STEP 5:

• Heat oven to 375 degrees.
• Lightly grease baking sheets.
• Roll teaspoonfuls of chilled dough into balls the size of large walnuts.
• Dip tops in granulated sugar, optional.
• Place cookies, sugared side up, 3 inches apart on baking sheet.
• Bake 10-12 minutes, or just until set, but not hardened.
• Cool on wire rack.
• Yields approximately 4 dozen cookies.

One of the major things I like the best about these cookies is that they do not dry out as some molasses varieties have a tendency to do.

Serve with coffee, hot tea, ice cream, iced tea or milk.  

Happy Baking & Eating.  Enjoy!

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Sweet & Savory Thursday ~~ Poppy Seed Muffins

INGREDIENTS:

• 3 eggs - beaten
• 1 1/2 cups milk
• 1 1/2 cups canola or vegetable oil
• 1 1/2 tsp. butter flavoring
• 1 1/2 tsp. vanilla
• 3/4 tsp. almond flavoring
• 3 cups flour
• 2 1/2 cups sugar
• 1 1/2 tsp. baking powder
• 1 1/4 tsp. salt
• 3 Tbsp. poppy seeds

INSTRUCTIONS:

• Mix all liquid ingredients in mixing bowl on medium speed for 2 minutes. Fold in dry ingredients and mix well until smooth.
• Pour into greased muffin tins or paper baking cups.
• Bake for approximately 20 minutes at 350 degrees.
• Makes 12 large or 30 small muffins (cupcake size).

HELPFUL HINTS & SUGGESTIONS:

• The real secret to this recipe is the butter flavoring.
• I prefer to use canola oil rather than vegetable oil in this recipe.
• The muffins are very moist and tasty!
• These are my grandchildren's favorites.
• They freeze well, so if it works out better for you to use just a portion of the muffins initially, you will have some for later for guests who drop in unexpectedly.
• The butter flavoring can be a bit of a challenge to locate, but I have been able to score a bottle when needed at Fred Meyer stores.

Happy Reading & Enjoy these muffins!  

Please leave a comment if you try this recipe and like it!

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Poetry & Prose - "Payroll"

The last time I checked

            I made a great discovery.

If you give it some thought

            it may not be such a mystery.

Alas, the outcome was

            such a pleasant surprise,

I’ve been telling my friends

            just to get a rise.

My current non-existent, 
            non-benefit payroll

            consists of the following
            alphabetized lineup:

            Anna the Administrator

            Audrey the Author

            Beatrice the Baker

            Bobbie the Bookkeeper

            Constance the Cook

            Hannah the Housekeeper

            Inez the Ironess

            Linda the Laundress  

               Quaylene the QuickBooker

            Suzannah the Secretary

            Tonya the Taxi Driver

            Yvette theYard Worker

Each of the aforementioned

            is so efficient and kind,

If they stay on schedule

            I’m never left in a bind.

Live your life on the lighter side

            and write out your list today.

You’ll make some great progress

            even if it’s without pay!     

Poetry on Parade & Happy Reading!

     

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Guest Blogger: Carol M Green shares her Sugar Cookie Recipe

Meet my guest blogger, Carol M Green (M stands for Magnificent, actually). Carol is a grandmother and she runs. Running is one way she helps ensure that she will be around to enjoy many years of grand-mothering. Her motto is “Learn to laugh and laugh while you learn,” because - what else are you going to do? Once you have learned, put it on paper and help others to learn. Carol shares her talents as a book coach, speaker, and social media coach.

I am excited to be Sheila's first guest blogger! I'm sharing this recipe I adapted from one I obtained from my sister.  It's been years, but I think I added more shortening. I never vary from Butter Flavor Crisco! (NO SUBSITUTES) These almost melt in your mouth!  Make a batch for Valentine's Day!
 
Carol's Sugar Cookies

• 1 C Butter Flavored Crisco
• 1 C Granulated Sugar
• 2 Eggs
• 1/2 tsp Vanilla
• 1 tsp Baking powder
• 1/2 tsp Salt
• 3 C Flour

Cream together shortening and sugar. Beat in eggs and vanilla. Blend in one cup of the flour. Add baking powder and salt and blend well. Add remaining flour - reserving about 1/4 cup for rolling dough. Mix well.

Dough will be soft. Do not refrigerate. Use remaining flour to keep dough from sticking while rolling out. Roll dough to 1/4 inch thick. Cut out cookies and bake in 400 degree oven for seven minutes. Do not allow edges to brown. Baking times may need to be adjusted.
Allow cookies to cool and decorate with your favorite frosting recipe. (Mine is in my head!  I just add ingredients until it looks and tastes right, but here are some things to help you...)

My Favorite Frosting Recipe

1/4 - 1/2 C butter, softened
1 tsp Vanilla
Powdered Sugar
Milk (about 1/4 cup)
Dash of salt

Cream butter and add vanilla.  I then begin adding powdered sugar and milk alternately until I have a fluffy white frosting. When I am happy with the consistency, I add a dash of salt. A seasoned southern belle once told me, "The salt makes the sweet sweeter."

Add food coloring and sprinkles - or not. It's really about what makes you happy!

Let them melt in your mouth!

You can find Carol at Running Granny Green or on Facebook.

Visit my Guest Bloggers page to get to know all of my blogging friends.

Happy Baking!