North Dakota Kitchen

Home made Yellow Cake Mix

2012-02-10T11:32:00.000-06:00

Now cake mixes are cheap enough but if you want to stack you cupboards with some yellow cake mix that does not come with preservatives here is a good recipe from Chickens in the Road

For each mix
place in a large bag or container
2 c flour
1 1/2 c sugar
1 Tbs baking powder
1/2 c dry milk powder- (this can be expensive so you may omit and substitute milk for the water when mixing)
Mix these and store until use. On the bag I wrote the instructions...just in case I loose them, not that I loose things. pfft!

When mixing the cake
1 bag of mix
3/4 c water ( or milk if substituting)
1 tsp vanilla (see home made vanilla recipe here)
1/2 c room temp butter
3 eggs, room temp
Spray or line pans with parchment and bake according to pan size.

I used two mixes for the above cake, and had enough left over for 4 mini cakes. You can see a recipe for home made fondant HERE

Chocolate Mountain Cake

2012-02-06T14:32:00.002-06:00

Cake: This same cake recipe also used Here

Cake

1 c unsalted butter, softened

2 c sugar

3 large eggs

2 tsp vanilla extract

2 1/2 c flour

3/4 c cocoa powder

2 1/4 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 c buttermilk

3/4 c sour cream

Preheat oven to 350, spray 2 - 9 inch pans and line bottom

with parchment paper.

Cream butter and sugar until fluffy, add eggs and vanilla. Mix well.

In another bowl, mix flour, b powder, b soda, salt and cocoa. Add to creamed mixture alternately with milk and sour cream until smooth consistency.

Pour into pans and bake 35-40 min.

Cool in pan.

When cool slice each layer in half so you will have a total of 4 layers

For mountain rocks- I saw this in the arch 2012 issue of Food Network magazine, I have always loved working with chocolate but had never seen it placed on a sheet protector for drying!

I used Wilton melts in orange, white chocolate chips and chocolate almond bark. I ALWAYS recommend almond bark if you have it, and only because I was out of it in white and needed very little did I mess with chocolate chips. If you can avoid using them for melt do so, they do not contain the necessary amount of cocoa butter for a good consistency to work with.
First melt the smaller amounts in a double boiler, then drizzle over sheet protectors, I made two sheets.

Melt one entire block of chocolate almond bark and spread over the drizzles, allow to set up. Then break into chunks. I also used the Wilton chocolate bowl mold to make some various size and color half circles.

Make a chocolate fudge frosting

Icing

1/2 c semisweet chocolate chips, melted and cooled

3/4 c unsalted butter, softened

1 tsp vanilla

3/4 c cocoa powder

3-4 c powdered sugar, measured then sifted

1/2 c half and half or water

Blend chocolate, butter, vanilla, cocoa powder and half of powdered sugar.

Add remaining powdered sugar and half and half whipping with mixer until desired consistency is reached.

Spread in between all layers and on top and sides, adhere broken chocolate to sides and place bowls on top, fill with assorted chocolate candies.

Foodie Friday
Wow Us Wednesdays

Under the Table and Dreaming
Show and Tell Friday

Dessert Shooters

2012-02-04T12:22:00.000-06:00


Quick and easy dessert shooters! Mix 3 oz softened cream cheese with 1/2 c cool whip, layer with caramel ice cream topping and crushed vanilla wafers. Option 2 layer pudding, cool whip and crushed oreos. How easy was that!

Tip: to place pudding etc in deep shot glasses, try putting filling in a pastry bag or in a ziplock bag and cut the tip off.

There are many more options for mini desserts that can be found Here and Here plus check out pinterest! And you can follow me on Pinterest HERE.

Stuffed Baguette- and Holiday Buffet

2012-01-17T15:49:00.000-06:00

The Stuffed Baguette

For one 12 inch baguette
Hollow out inside of baguette by cutting off ends and pulling bread out of center. I cut the baguette into two pieces to make it easier and then used a long handle of a wooden spoon.
Filling
8 oz cream cheese
4 oz goat cheese
fresh minced garlic- 1 small clove or garlic powder
pepper to taste
thyme
parsley
basil
finely chopped salami
chopped red peppers
finely chopped olives
I am leaving the amount of spices and meat up to you, tailor it to your taste.
Warm cheeses to room temp and mix together well. Add remaining ingredients and stuff baguette, I went in from each side about half way and again used the wooden spoon to help tap it down. Wrap and chill a few hours, slice when ready to serve.

This was a great addition to the holiday party table and received much approval. Seen above in slices along with a cheese ball shaped into a snow man.

Sams club tortellini mixed with pepperoni, salami and olive oil. Olive ball recipe found here.

a home made cocoa bar with chocolate stir sticks

And the dessert table.

Mocha Truffles

2011-12-09T15:17:00.000-06:00

2 (12 oz) pkg semisweet chocolate chips
1 (8oz) pkg cream cheese, softened
3 Tbs instant coffee granuals
2 tsp water
1 pound chocolate almond bark

In microwave or over a double boiler melt chocolate chips, add cream cheese, coffee, and water. Mix well and chill mixture until firm enough to shape. Form 1 inch balls and chill again for 1 hour. Melt chocolate in double boiler and dip truffles a few at a time leaving others to remain chilled. Let set up on wax paper. Drizzle other chocolate, sprinkles, or coffee over top (opt).

Peanut Butter Snowballs

2011-12-09T15:11:00.000-06:00

2 c powdered sugar
1 c creamy peanut butter
6 Tbs softened butter
1 pound white or milk chocolate almond bark

Combine sugar, peanut butter and butter, mix well and form into 1 inch balls. Place on wax paper and chill until firm. Meanwhile melt almond bark over a double boiler, dip peanut butter balls in a few at a time keeping remaining ones chilled. Let set on wax paper.

Snowman Cocoa

2011-12-04T09:14:00.000-06:00

Snowmen in a jar!
An easy cute gift for the holidays!
Click HERE for more photos and this recipe
and click HERE for more recipes for cocoa

Double Chocolate Cherries

2011-12-01T15:45:00.001-06:00

Drain 1 10 oz jar of maraschino cherries with stems over a colander for one hour. Then place on paper towels to finish drying.
Fondant
3 Tbs butter, softened
2 Tbs light corn syrup
1 oz unsweetened chocolate melted or 1 tsp cocoa
2 tsp half and half, milk or cream
2 c powdered sugar
Cream butter, corn syrup, chocolate and half and half until smooth.
Add powdered sugar, mix in and then knead until smooth. Shape a spoon full (about 1/24 of mixture) around cherry and place on wax paper. When cherries are covered refrigerate 1-2 hours.
Dipping
When ready to dip, chop 1 pound of almond bark into small pieces and melt over double boiler or in microwave, Dip cherries on return to wax paper, let set, drizzle with extra chocolate.
Tip- reserve cherry juice and add to hot cocoa.

Home made Vanilla and Cranberry Liqueur

2011-11-10T15:06:00.001-06:00

Holiday gift giving or for your own cooking you can make your own vanilla and liqueur with ease.
Cranberry Liqueur
Heat 3/4 c sugar with 3/4 c water until dissolved, set aside to cool.
Finely chop 2 c whole fresh cranberries
Add sugar water and cranberries to 2 c vodka and place in jar or bottle, seal and store in cool dark cupboard shaking every other day. Allow at least 3 weeks until use.

Vanilla
Split one large vanilla bean lengthwise and add to approx. 2 c vodka.
Shake a few times a week and allow 10-12 weeks. You will see the vanilla grow darker until it reaches a rich color. Photo below is about 4 weeks in for the vanilla and the very day liqueur was made.

Vanilla beans will be sold at better grocery stores or in a natural foods section. They are usually around $3.00 each. Bottles were purchased at TJ Max.
Here is an online source for bottles -Specialty Bottles.

Foodie Friday
Lamb around

Pumpkin Doughnuts

2011-10-28T17:09:00.000-05:00

Pumpkin Doughnuts
from Annies Eats

3 1/2 c all purpose flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1 c sugar
1/2 c butter, softened to room temp
1 large egg
2 large egg yolks
1 tsp vanilla extract
1/2 c milk or buttermilk
1 c canned pumpkin

Oil for frying- canola, peanut, vegetable

Combine flour, powder, soda, salt and spices, blend well. In another bowl mix sugar and butter, add egg and egg yolks, then vanilla until creamy. In a small bowl or liquid measuring cup combine milk and pumpkin, Next add pumpkin alternately with flour mixture into creamed butter and sugar. Mix well and cover and chill 3 hours.
Heat 3 inches of oil in a large deep fry pan or Dutch oven. Use a thermometer to maintain a temp of 365-370 degrees.
Roll out dough to 1/2 inch thick, cut with doughnut cutter, or round biscuit or cookie cutter. Use smaller shape for centers, Keep holes for frying.
When oil is heated carefully drop doughnuts in and cook 3 or 4 minutes per side, or until cooked through and golden brown. Doughnut holes will take less time.
When still warm but cool enough to handle dip into cinnamon and sugar or cool completely and drizzle with powdered sugar icing.
Icing
1 c powdered sugar
1/4 tsp cinnamon
dash of cloves, nutmeg and ginger
2 Tbs milk

Cherry Almond Cupcakes

2011-10-19T15:18:00.000-05:00

(yes it is only a cake mix....please forgive me)

Super quick and easy cupcakes!
1. Bake cherry chip cake mix according to package directions. Cool.

2. Soften 2 sticks of butter, beat until creamy. Add 2 Tbs milk and 1 Tbs almond flavoring. Mix in 1 3/4 pounds powdered sugar and red or pink food coloring to desired shade. Mix until spreadable consistency. I piped frosting on in swirl design.

3. Mix 2 Tbs Hershey's chocolate syrup in to 1/2 c chocolate frosting, I used left over canned frosting like Pillsbury . Heat in microwave 20 sec and drizzle over cupcakes, top with cherry or chocolate covered cherries.
this is a quick way to dress up an ordinary cupcake and turn it into something a little more special.

500 Facebook Follower Giveaway!!!!

2011-10-13T13:46:00.001-05:00

Pampered Chef Silicone Floral Cupcake Pan

To celebrate ND Kitchen reaching 500 likes on Facebook I am giving away a great silicone baking pan from Pampered Chef! Do you bake with silicone? I do, you can see my previous review of silicone here, I will say I do not have any by Pampered Chef and can tell the quality is a step above anything I have ever used before just by looking at it.

Perfect for parties, holidays and just plain dessert you can add a touch of elegance to your meal by finishing with an individual cake that looks like you sent out to the bakery.

Rules to Enter
1- blog entries, just leave a comment here- you must have an email on your blog or leave your email in your comment!
2- if your a follower, leave a comment for a second entry
3- blog about or post on your side bar the giveaway and leave a third comment
You may also enter for a fourth time via the facebook comment, see instructions below.
Facebook Fans
Read carefully!

Please leave a comment on North Dakota's facebook page, not on my personal page, and you MUST mention the giveaway in the comment so I know to count it as an entry!
If a facebook user wins, I may or may not be able to send you an inbox based on your privacy settings so you must check back to see if you have won, winner will be announced here on the blog and linked to on the facebook page.
Winner will be drawn the morning of October 20th. If in one week I do not hear from the winner a new winner will be drawn.

Sourdough

2011-10-13T12:22:00.001-05:00

Sourdough biscuits

oh the taste, smell and texture of sourdough! I found a fantastic publication on bread making which had a great spread on sourdough , here are two recipes and how to make the starter.

no knead sourdough

To get started on your starter.....

Boil 3 medium potatoes with skins on until cooked through. Drain and peel, mash into a puree and let cool 1 hour.

Add enough water until you have a soupy liquid.

this is your potato water

Sourdough starter

2 c thick potato water

2 Tbs sugar

2 c all purpose flour

Mix into crock until smooth. Cover with a cloth and let sit on counter for at least 3 days. Now begin feeding your starter daily with 1/4 c four, 1/4 c water and teaspoon of sugar, mix in and recover. Your starter is ready to use after the first 3 days but a longer wait is preferred. Remove starter as needed for recipes and continue to feed daily.

*wheat flour not recommended for use in sourdough breads

No Knead Sourdough

3 1/2 c all purpose flour

1/4 tsp active dry yeast

1 3/4 tsp salt

2/3 c sourdough starter

1 1/2 c water

course cornmeal for dusting

Combine flour, yeast and salt, whisk together. In another bowl combine sourdough starter and water, add to flour mixture until wet sticky mass. Cover bowl with plastic and let sit at room temp for 12- 18 hours. Dust wooden cutting board with cornmeal and turn out dough, let rest covered with linen towel 1-2 hours. Do not add more flour.

Preheat oven to 450 and heat a 3 1/2 Dutch oven in it, remove pot and sprinkle with more cornmeal. With two scrapers scoop dough up and place in hot pan Cover and bake 35 min, remove cover and bake additional 15 minutes. Cool and slice.

NOTE- I actually placed my dough into a stone wear pan and let it rise the second time there at room temp, the pan was not preheated and the bread turned out just fine. This can simplify the process for you.

Sour dough biscuits

2 c all purpose flour

2 c sourdough starter

1/2 tsp salt

1 Tbs honey

2 tsp baking powder

2 Tbs butter cut into small pieces

2 Tbs melted butter

Heat oven to 350 Grease 10 in cast iron skillet, set aside.

Mix all ingredients except for melted butter. Pinch off egg size pieces and place in pan touching. Brush tops with melted butter and let set in warm place 10 minutes. bake 35-40 minutes.

This magazine is published by Mother Earth News. Volume 5 the ISBN is 70989 35863. It sells for $6.99 and is worth every penny. Filled with recipes for breads, quick breads, oils and butters. It even has jam, sandwiches and gluten free tips. I highly recommend it!

Lamb Around
Funky Junk

Pumpkin Fudge

2011-10-10T10:48:00.000-05:00

This recipe from thehenbasket.com

1 c chopped walnuts
1 1/2 c white sugar
1 1/2 c brown sugar
3/4 c butter, cut into pieces
2/3 c evaporated milk- this is not a full can, do not use sweetened condensed milk
2/3 c canned pumpkin
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp allspice
2 c (1- 12 oz bag) white chocolate chips
1- 7 oz jar marshmallow creme
1 1/2 tsp vanilla extract

Line 13x9 pan with foil and spray or butter foil. Leave foil overhang on short sides of pan for easy removal.
In heavy saucepot heat sugar, brown sugar, ev milk, pumpkin, butter and spices. Bring to full boil, stirring constantly until fudge reaches 234 to 240 degrees on a candy thermometer, this will take approx 12 minutes.
Remove from heat and quickly stir in white chocolate, marshmallow cream, nuts and extract until smooth. Pour into pan, you may top with extra nuts if you like. Cool completely, remove foil and cut into pieces, Store covered in fridge or freezer.

Weekly Menu- Hamburger 9 meals

2011-09-27T18:11:00.001-05:00

Menu

Monday

pasta with Italian meatballs

crusty French Bread

Salad

Tuesday

Chili

crackers and cheese tray

cornbread

Wednesday

Enchiladas

Rice casserole

vegetables and dip

Thursday

Burgers

Onion rings

coleslaw

Friday

Peach glazed meatballs

Potato Skins

Garlic bread

vegetables

Saturday Lunch

Sloppy Joes

potato chips

Dinner

Eggrolls

California rolls

white rice

Sunday Lunch

Tacos- Taco ring

Sunday Dinner

Meatloaf

Potato casserole

Fresh vegetables

Rustic Apple Tart

Prep Day

Begin with 12-15 pounds of ground beef. (adjust according to family size/guests)
Season and form 3 pounds into meatballs.Cook and cool completely, Place half in freezer bag and label Italian. Bag and Label the other half peach glazed.
Form 1 pound into burgers, season to taste, freeze, uncooked, with wax paper between. If you have extra beef make more burgers for later.
season and form a 2-3 pound meatloaf, freeze in a disposable tin loaf pan. (you may choose to freeze raw or cooked)

Brown 5-7 pounds-
Separate 1 pound and freeze for sloppy joes.
Season 1 1/2 pound as taco meat, freeze.
Season and label 1-2 pounds as chili meat. You may choose to mix all your chili ingredients and freeze as a whole. Split remaining browned beef into the following two -
prepare enchiladas and egg rolls as directed by recipe and freeze enchiladas in pan. Freeze egg rolls separately and place into a bag so they will be ready to thaw and deep fry.

Now your meat and main dishes are prepared for the week ahead. Plan for your sides and an easy dessert.

Easy dessert ideas

ice cream sundaes

Change the sides to fit your taste, this is just a guide line to get you thinking next time hamburger is on sale!

you might want to grab- if it is not in your kitchen pantry or fridge-
pasta
pasta sauce/tomato sauce/taco sauce/sloppy joe sauce
French bread
veggies/lettuce,cucumber, tomato, onion, garlic, carrots, celery, potatoes,cabbage etc
crackers
cheese
rice
consume (soup)
French onion soup
cornbread mix
tortillas
enchilada sauce
sour cream
seaweed
imitation crab
buns
cream cheese
instant vanilla pudding mix
egg roll wrappers- found in produce dept
sweet and sour sauce
water chestnuts
peach jam
chili sauce
onion soup mix
bread crumbs/Panko
crescent rolls- like Pillsbury refrigerated
dessert items
and don't forget one frozen pizza to throw in the oven on prep day!

Joining on the Menu Monday at Stone Gable

Coconut Shrimp

2011-09-21T15:25:00.000-05:00

Shown in photo, coconut shrimp and regular fried shrimp. 20 count

Clean shrimp remove heads if fresh, peel but leave on tail. Devain and rinse, pat dry.
bowl one- 1 bottle beer*
1 c flour*
salt and pepper to taste
bowl two- coconut

* based on 18- 20 shrimp or 2-3 servings, increase amounts for larger batches

Place beer in bowl and let shrimp marinate in it 20 min, remove, add flour salt and pepper
dredge shrimp in beer flour mix then cover in coconut place on a pan and let rest while oil heats.

Preheat oil in a large pan or deep fryer to 350, add shrimp carefully and turn once cooking about 4-5 min. This depends on the size of your shrimp and the amount you have in at one time.
Serve warm with Thai dipping sauce, sweet and sour, cocktail or tartar sauce.

Cran Apple Crisp

2011-09-20T12:42:00.000-05:00

Is there anything better than warm apple crisp on a cool fall evening? I don't know, first that amazing smell in the kitchen then the burst of apple and cinnamon...why not push it to the limit with a little cranberry.

Ingredients
6-8 large apples, peeled cored and chopped
lemon
1/4 c white sugar
3/4 c dried cranberries
1 1/2 c brown sugar
1 c flour
1 c oats
1 1/2 tsp cinnamon
1 tsp nutmeg
2/3 c softened butter + 1/4 c

Place sliced apples into a bowl with lemon, white sugar and 1/2 tsp cinnamon. Mix well, add cranberries, set aside.
spraya 9X13 pan
In another bowl mix brown sugar, flour, oats, 1 tsp cinnamon, nutmeg, cut in 2/3 c butter with a pastry blender or fork until coarse crumbs are made.
Drain apples and cranberries and place in pan, dot with 1/4 c butter. Evenly spread crumb mixture over top and bake at 350 for 30 min or until apples are tender.

Home Made Butterfinger Bars

2011-09-12T14:17:00.000-05:00

Oh My! You can make your own Butterfinger with only....3 ingredients! And I promise you wont be disappointed! In fact go ahead and get ingredients for the second batch.
You will need ( for one batch)

16 oz candy corn
16 oz peanut butter
chocolate for coating (you can use chocolate chips or almond bark)

Melt the candy corn in the microwave stirring every minute. My microwave is small and not too powerful, it took approx 4 min.

Stir in peanut butter and press into 8X8 sprayed pan. Let cool completely.

Slice into bars and melt chocolate in double boiler or microwave, I always get better results in a double boiler on a very low temp.
Spread chocolate over bars and let set.

That is it!

Maple River Winery

2011-08-11T11:06:00.000-05:00

Maple River Winery in Casselton ND, a locally owned and run winery that specializes in producing wines made from fruits grown within a 75 mile radius.
Small town feel with a welcoming atmosphere, tours and tasting Mon- Sat 10-5.

My husband and I stopped by for our first visit and were greeted and treated like special guests. We weren't, that is just the treatment you get from the folks that work there. We sampled a couple wines, browsed through the Pride of Dakota Gift Shop and even got a little behind the scenes tour.

Our lovely guide showed us where everything is made, stored and shipped. Located in historic downtown Casselton makes for a unique building, appearing very small from the front entry one finds the literal depth of the building when you step inside. Farther back are halls and rooms that hold the wine making and bottling materials. NO nook or cranny is wasted!

too much wine???? no just my camera and lighting and a photographer that has no idea what she is doing!

Seasonal is key...here in the Dakotas not a lot grows in the winter....uhm nothing grows in the winter. But the variety offered is simply amazing.

apple press

2010 Wine List From Dry to Sweet
Wild Plum
Elderberry
Apricot
Apple Jalepeno
Country Crabapple
Mango Melon
Sand Cherry
Chokecherry
Raspberry
Strawberry Rhubarb
Prairie Strawberry
Apple Strawberry
Pumpkin
Rhubarb
Honey Apple
Honey comb Plum
Apple Mint
Pear
Bumble Bee Red
Lilac
Dandelion (over 100 heads per bottle!)
Some wines have sold out and some are limited.
Other spirits available

Maple River Winery
628 Front Street
Casselton ND 58012
701-347-5900
www.northdakotawinery.com

French Macaroons- Blueberry and Coffee Cream

2011-08-10T11:48:00.003-05:00

oh the French Macaroon. Sweet Delicate Lovely

Blueberry Cheesecake Macaroon
3/4 c ground almonds or almond flour
1 c confectioners sugar
2 extra large egg whites, room temp
1/4 c super fine sugar
1/2 tsp vanilla extract
blue food coloring

Filling
1/2 c cream cheese
2 Tbs sour cream
1 Tbs confectioners sugar
1/2 c crushed blueberries

Place almonds and confectioners sugar in food processor and process 15 seconds. Sift into bowl. Line 2 baking sheets with parchment paper.
In another bowl whip egg whites until soft peaks, gradually add super fine sugar until firm glossy meringue in formed, add vanilla and food coloring to desired color.
Fold in almond mixture, one third at a time until incorporated. Batter should have ribbon like consistency. Pour batter into pastry bag fitted with 1/2 in tip.

Pipe onto parchment 32 small circles. Tap baking sheet to remove bubble. Let stand 30 minutes, do NOT skip the wait time.

Bake at 325 for 10-15 minutes. Cool 10 min, you can remove entire sheet of parchment onto cooling rack, if your pan is still too hot you may need to wait longer to remove cookies.

note, if macaroons are browning too quickly reduce your oven temp or place cookie sheet on top of a second sheet. If cookie tops crack, oven is too hot.

Cookies removed too soon.......

look like this!
Note, to help release cookies you may also spray a small spritz of water between the cookie sheet and parchment paper to create a little steam
Filling
beat cream cheese, sour cream and confectioners sugar until smooth, add blueberries. Place filling between two cookies.

Coffee Cream Macaroons

3/4 c ground almonds or almond flour
1 tsp instant coffee granuals
1 c confectioners sugar
2 extra large egg whites, room temp
1/4 c super fine sugar
Filling
1/4 c cream cheese
2 Tbs softened butter
2 tsp strong cooled black coffee
1 c confectioners sugar

Process 15 seconds in food processor
almonds, coffee granules, and confectioners sugar, sift into bowl.
Whip egg whites until soft peaks and glossy meringue form.
Fold in almond mixture one third at a time until ribbon like consistency is formed.
Follow baking directions listed above.
Filling
Beat all ingredients together and sandwich cookies.
Store cookies in airtight container for 3 days or freeze unfilled macaroons up to one month, fill when serving.

joining

Under the Table and Dreaming

Rice Krispie Watermelon

2011-08-04T08:21:00.000-05:00

A fun twist on Rice Krispy bars and a touch of summer any season.
Make rice krispies as directed but use strawberry marshmallows. Stir to cool slightly and form into a oval watermelon shape.
Hints-
if the bar mix is a little cooler it will hold together better
butter or spray your hands well
I used a piece of wax paper to help shape and then let it cool wrapped in it which also helped to hold the form
Make a batch of fondant and tint 3/4 of it dark green and 1/4 light green.
roll out dark green about half the size you will need, then place long narrow pieces of light green for stripes, continue to roll fondant blending the two colors together until large enough to cover watermelon. Make leaves and vine pieces out of remaining fondant

Spread canned or home made pink icing over cereal bars then lay fondant over, trimming edges and smoothing as you go. Place vine and leaf pieces using a small amount of water to adhere.

Slice and eat!

Menu Monday- Oriental Influence

2011-07-17T09:43:00.000-05:00

Nothing like a good oriental influenced meal here in the heartland. Nothing like challenging the salt and pepper personalities either!

We started with a black and red tablescape. The chargers are just regular silver chargers bought at Michaels and the outer rim was painted with chalkboard paint. This gives the opportunity to write your guests names or food dish, etc.

My daughter is able to fold paper cranes...the perfect touch.

Menu
Egg Rolls
with Thai Dipping Sauce
Sushi (well sort of)
Coleslaw
Sticky rice
Fresh fruit in season

Now gather family.......
and have fun!
The truth behind the photo.......
husband just home from work, in bath robe, nice oriental touch.
Son, working night shift, up to eat....has not yet bathed....

Chinese character for family

helper one, taking a break???

helper 2 and official crane folder

Coffee Toffee Ice Cream

2011-07-16T09:00:00.001-05:00

National Ice Cream Day June 17th
I just bought an ice cream maker at a garage sale...for $2.00!
For years I have come across recipes and thought I would love to make this, unsure of whether or not I would ever really use a maker I never saved them. I was afraid I might spend money on one and never use it. So 2 bucks was a win, however.....I had saved none of the recipes. I began scouring through my magazine ~~obsession~~ collection to see what I could find.
Paula Dean's Coffee Toffee was what I settled on.

2 quarts half and half
1 quart heavy cream
12 egg yolks (click here for a great cake to make with the egg whites)
4 c sugar
1 c strong coffee, cooled ( make it strong, I drink pretty strong coffee and it still needed more!)
1 12oz bag toffee bars, chopped

In large Dutch oven combine half and half and cream, cook over med heat until almost simmering.
Remove from heat.
In large bowl beat yolks and sugar, (thick), Gradually pour 1/4 cream mix over eggs, whisking constantly to avoid cooking the eggs.
Next stir egg mixture into remaining cream and reheat whisking constantly for 15-20 min until mixture coats the back of spoon. Cover and chill for at least 4 hours, Stir in coffee and chocolate pieces.
Pour into ice cream container and follow makers instructions.
Now my machine because it was used did not come with instructions. You can see the model below, so I let it run about 1 hour, used a medium bag of ice and about 1/2 c rock salt. It probably could have went longer but since this recipe requires placing in freezer 4 hours for a firmer texture I am not sure. After the required time in the freezer it set up well. I know many people eat their ice cream right out of the maker, if you did this I am not sure how long it would take to set well enough or if it even would, so allow plenty of time.

the 2 dollar ice cream maker!

the cake you can make with the egg whites! I mean ya gotta have cake with ice cream right? (see link above for recipe)

Peanut Butter Fudge

2011-07-15T09:00:00.001-05:00

Peanut Butter Fudge
Addiction level- 10

Nope you cannot eat just one piece.

2 c sugar
1/2 c milk
1 1/3 c peanut butter, smooth or chunky
1 7 oz jar marshmallow creme

In large saucepan bring sugar and milk to a boil. Boil 3 minutes. Add peanut butter and mm creme, mix well and pour into a well buttered 8 inch pan. Chill until set and cut into pieces.

So easy! So good!

Chocolate Angel Food Cake

2011-07-14T09:00:00.000-05:00

Chocolate Angel Food Cake

1 1/2 c powdered sugar

1 c flour

1/4 c baking cocoa

1 1/2 c egg whites ( 10-12)

1 1/2 tsp cream of tartar

1/2 tsp salt

1 c sugar

Frosting

1/4 c butter

1/4 c baking cocoa

2 Tbs milk

powdered sugar

Preheat oven to 375 and move rack to lowest position.

Cake

Sift powdered sugar, flour and cocoa together 3 times. Set aside.

Beat egg whites, cream of tartar and salt until soft peaks form, add sugar 2 Tbs at a time, continue beating until stiff peaks form.

Fold in cocoa mixture about a quarter at a time. Pour into ungreased tube pan. Run a knife through cake batter making sure there are no air bubbles.

Bake 35-40 minutes, Invert over a bottle or on cake stands if your pan has them. Let cool. Release cake by running a sharp knife along edges and center.

Frosting

in medium sauce pan melt butter, mix in cocoa and milk

Add enough powdered sugar for a drizzling consistency. Pour over cake slowly letting some absorb. Apply a couple layers letting them partially set in between.

Grill Pack Potatoes

2011-07-13T09:00:00.001-05:00

For the Grill or oven who doesn't love the old campfire pack veggies.
My favorite part is the onions, oh grilled onions.....simply divine!

Layer on tin foil
sliced onions
potatoes with the peel on, cut into bite size pieces
carrots, cut into sticks
Drizzle with 1 Tbsp olive oil
Dot with 1/4 c butter
season with salt and pepper
fresh thyme and rosemarry
seal and cut slits to vent, throw on the grill or in the oven and cook until veggies are tender.
Be careful opening, steam will burn!

Berry Puff Pancake

2011-07-12T12:17:00.000-05:00

From Cook's Country Lost Recipes

OH YUM. I put this under breakfast but really eat it anytime and yes it could even be hot out of the oven with ice cream for dessert.

1 c flour
1/2 tsp salt
1 c milk
1 large egg
1/2 tsp vanilla
4 Tbs unsalted butter
2 c fresh berries, your choice
3/4 c sugar ( this is a lot, I used about 1/2 c and it was perfect, and I have a SWEET tooth)

Preheat oven to 375.
Whisk milk, egg and vanilla in small bowl.
In medium bowl whisk flour, and salt, make a well and add egg mix. Stir until combined.
In 12 inch oven proof pan, I used cast iron, melt the butter. Pour batter over butter then scatter berries on top, leave 1 inch rim for a crust. Sprinkle sugar over berries, again leaving the border. Bake 50-60 min. Serve hot.

North Dakota Honey Rhubarb Cookie -BHG State Cookie Contest!

2011-06-29T08:00:00.021-05:00

Better Homes and Gardens is sponsoring at State cookie contest. Please go to their Facebook site BHG Live Better and vote for your favorite cookie! Ahem...North Dakota's. Voting begins Thurs June 29 and runs until Tues July 27th. You will see the tab on the side that says State Cookie Contest.
I was completely surprised and honored to be the representative for North Dakota. There will be prizes so be sure to stop by and like them on facebook and then keep up with the voting. I would so appreciate you helping me spread the word!
BHG will be bringing their new Kitchen Collection Cookware Line exclusively to Walmart. I baked these cookies on the non stick 15 X 9 baking pan, I have to say I was impressed. The non stick surface is amazing, it has a quilt like surface that truly keeps your baked goods from sticking and makes clean up easy. Lightweight but sturdy with nonslip grips are also a unique feature to this pan.

The Cookie

1 c butter, at room temp
4 oz cream cheese, at room temp
1 c sugar
3/4 c brown sugar
1/4 c honey
4 eggs
1 tsp vanilla
4 c flour
1/2 c ground flax
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon

Filling
3 c diced fresh or frozen rhubarb
1 c sugar
1 tsp vanilla
3 Tbs cornstarch
2 Tbs water
red food coloring (optional)
Directions
Cream butter and cream cheese, add in sugars and honey. When incorporated add vanilla and eggs, mix well. In another bowl combine flour, flax, soda, powder salt and cinnamon, add to creamed mixture.
Place about 1 rounded Tablespoon of dough 2 inches apart on lightly greased cookie sheet.
Dip your finger in flour to prevent sticking and form a small well in the center of each cookie.

Filling
in medium saucepan over med high heat, place rhubarb and sugar. Note: to use frozen rhubarb place in colander until thawed, do not press any extra moisture out.
Cook about 5-7 minutes until rhubarb is soft, add vanilla and food coloring. Mix water and cornstarch add to pot, continue heating until thickened stirring constantly.

Fill wells with 1 Tbs of filling. Bake at 350 for 8-11 min.

Cool on wire rack. You may drizzle chocolate on top for a finishing touch.
The light nutty taste of the flax mixed with honey set a great base for the sweet rhubarb filling. If you do not have access to rhubarb you could add any fruit filling or jam. Makes 5 dozen.

Why rhubarb honey?

Did you know North Dakota is the leading honey producer in the United States?

Did you know rhubarb is a staple here! It is hard to find a yard without it growing in some corner. Rhubarb is a tart vegetable or fruit...the debate goes on. Usually because of the tartness lots of sugar is added to recipes which means..How can it be bad?

The leaves are poisonous so don't eat them!

And did you know...

Flax is a nutty grain full of good for you nutrients that...yep, North Dakota grows 90% of in the US!

Voting goes until July 27th, 2011.

Thanks!!

Joining

chicken and grape salad

2011-06-21T17:40:00.000-05:00

Boil, drain and cool 8 oz pasta
Mix in 1 large can of chicken, drained or 1-2 cooked shredded chicken breasts
1 c sliced grapes
1/4 c finely chopped onion
1/2 - 3/4 c diced cheese, I used half Mozzarella and half Asiago
salt and pepper
For sauce
mix 3/4 c Miracle Whip with 1/4 milk so you have a smooth consistency
add 1/2 tsp spicy brown mustard
Mix over pasta salad, chill
Now I know the Miracle Whip/ Mayonnaise debate is rather heated.....I myself am Miracle Whip all the way. But if you must...you may use Mayo. If you want a little more tang add a dash of vinegar and a tsp or two of sugar.....then you will have Miracle Whip. ;)

Banana Punch

2011-06-15T09:00:00.001-05:00

6 med ripe bananas, peeled
1 (12oz) can frozen concentrate orange juice, thawed
1 (6 oz) can frozen concentrate lemonade, thawed
3 c warm water, divided
2 c sugar, divided
1 (46oz) can pineapple juice
3 (2 liter) bottles lemon lime soda

In blender blend bananas, orange juice and lemonade until smooth.
Remove half and set aside. Add to blender 1 1/2 c water and 1 c sugar, blend. Place into large freezer container.
Repeat
Let freeze until solid.
You may now use or keep stored for further use. You may also use half a batch at a time and reduce amounts of pineapple and soda added.
To use, 1 hour before serving remove from freezer, Place in large punch bowl and add pineapple juice and soda. Garnish with fresh orange slices.
Photo shows 1/2 of recipe.

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Foodie Friday
Sweets for Saturday

Peanut Butter and Jelly Bars

2011-06-14T15:31:00.002-05:00

2 sticks butter at room temp
1 1/2 c sugar
1 tsp vanilla
2 large eggs at room temp
2 c peanut butter
3 c flour
1 tsp baking powder
1 1/2 tsp salt
1 1/2 c raspberry or strawberry jam
2/3 c chopped peanuts (opt)
Spray 9X13 pan, line with parchment paper, spray paper. Preheat oven to 350

Cream butter and sugar, add vanilla and eggs, mix well then stir in peanut butter.
In separate bowl sift flour, b powder and salt, Add to creamed mixture until combined. Spread 2/3 dough in pan. Next spread jam ( you can heat in microwave a little to thin if you like).
Place remaining dough in small dollops over jam, sprinkle with chopped peanuts. Bake 45 min.
This are a great snack for your peanut butter lover!

Foodie Friday
Sweet as Sugar Cookies

Reeses Cake

2011-05-31T09:33:00.001-05:00

My daughter turned 22, she is on the right and my son's girlfriend turned 18, a day apart....which means...make a big cake!

I have seen this idea on a couple cake blogs like Cakewalk, that do it well. Since I am VERY new to anything other than icing out of a store bought can....mine, well it tasted good and passed for looks but it definitely had some issues. So here is how you make it and avoid some of the dumb mistakes I did.
First for this cake I used Chocolate cake, Chocolate fudge icing...click HERE for those recipes.
I made two batches and baked 2 - 9X 13 and 2 - 6 in round cakes.
Make a double batch of fondant, recipe HERE. Dye 2/3 brown, 1/3 yellow of one batch and the other batch dye orange. Use Wilton cake decorating coloring and for the brown you will need quite a bit.

We scanned and enlarged the logo and cut it out of yellow fondant.

Cake layers are filled with peanut butter, powdered sugar and enough milk to make a smooth spreading consistency.
Ice cake and let it dry a little....here is big mistake #1 and I knew better!!! my icing is too wet! I thinned it because it was too thick and went too far the other way. GRRR I was so mad because I knew better and proceeded on anyway. This just complicates how the fondant rests on the cake, if too wet it will be too soft, too dry and you may have trouble sticking to cake.

Mistake #2 I rolled the orange too thin and too small. when you roll fondant make sure it is about 1/4 inch and even. And be prepared to waste it! Roll it too big so you can adjust and then trim. I also really could have used a second set of hands with my wet icing.....result fondant that ripped and had to be mended causing ugly looking spots and goofy surface not smooth because of the wet icing.

well after some ugly thoughts, maybe an ugly word and a bit of a pity party....I proceeded.
Icing used to pipe on the milk chocolate and amusing 1.5 ounces, we never weighed the cake...but yeah, I am thinking it weighed a little more than that.

Yes it tasted wonderful....yes we ate it all. Yes I ate way too much myself! Yes I would make it again....and hopefully not repeat my mistakes.

Never let fear of failure stop you from trying!

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Jamaican Banana Bread

2011-05-23T08:41:00.001-05:00

I make banana bread, probably like you, when the bananas get too ripe, which for me is very soon since I like mine a little on the green side.
But.....usually we never finish the banana bread either, it just ...well gets dull.
This time I tried Cooking Light's Jamaican version from The Best of Cooking Light. I absolutely love it! Fantastic flavor and texture....I don't think I will ever make regular old banana bread again.

Bread
2 Tbs butter, softened
2 Tbs (1/3 less fat) cream cheese, softened
1 c granulated sugar
1 large egg
2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 c ripe mashed banana
1/2 c fat free milk
2 Tbs dark rum or rum extract
1/2 tsp grated lime rind
2 tsp lime juice
1 tsp vanilla extract
1/4 c chopped pecans
1/4 c flaked sweetened coconut
cooking spray
Topping *
1/4 c packed brown sugar
2 tsp butter
2 tsp lime juice
2 tsp dark rum or rum extract
2 Tbs pecans
2 Tbs coconut

Preheat oven to 375
Beat butter and cream cheese, add sugar and egg, beat well.
Lightly spoon flour into measuring cup, level. Combine in separate bowl with b powder, soda and salt.
In another bowl Mix banana , milk, extracts and lime rind and lime juice
Alternately add flour and banana mixtures to creamed, starting and ending with flour.
Stir in pecans and coconut.

Pour into sprayed loaf pan, mini loaf pans or lined muffin cups
*Mix topping ingredients and sprinkle over top

Bake approximately 1 hour for loaf. Adjust time for smaller loaves or muffins. Test center for doneness.

*Alternate topping method
Combine brown sugar, butter, lime and rum in saucepan and heat to a simmer, cook 1 minute, stirring constantly
Stir in pecans and coconut and drizzle over cooled bread.

For 1/16 of loaf
193 calories
Fat 5.5g
protein 2.9g
carbs 32.3g
fiber 1.1g
chol 20mg
sodium 163mg

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A wonderful feature, I am truly honored.

2011-05-18T12:02:00.000-05:00


North Dakota Kitchen is truly honored to have been featured at New England cheese making!! Thank you to Jeri for her wonderful interview and time spent getting to know me via my blogs! Stop by and check it out. http://cheesemakinghelp.blogspot.com/2011/05/shannon-olson-making-buttermilk-cheese.html

Ricotta Salata

2011-05-16T16:28:00.000-05:00

I am in love with this cheese!
So far everyone that has tried it, has asked for more. Wonderful salty, sharp just perfect for snacking or with a good crusty bread.

This recipe is from Home Cheese Making by Ricki Carroll

For this recipe I started with whole raw milk, skimming the lovely cream off the top and setting aside for another use.

Prepare your butter muslin, line a colander and place in a bowl to catch whey.

Mix 1 tsp citric acid that has been dissolved in 1/4 c cool water into 1 gallon whole milk.
In large pot heat to 185- 195 degrees, Do Not Boil. Stir often to prevent scorching.
Mine came together around 192 degrees.

As curds and whey separate turn off the heat. Make sure whey is not milky.
Let set undisturbed 10 minutes.

Ladle curds into butter muslin, tie corners in a knot and let hang 20-30 minutes.
(AT this point you can now add 1 tsp salt and 1-2 Tbs cream and store in fridge for whole milk ricotta)
If not... skip instructions in parenthesis and continue on

Remove ricotta from muslin and add 1Tbs cheese salt, Press into muslin lined ricotta mold and put a saucer and glass of water on top, Press 12 hours.

Unmold and rub surface with salt, cover and refrigerate. Turn cheese and rub with salt everyday for 1 week.
Remove any mold with salt water dampened cheesecloth. I did not get any mold.
If cheese becomes too soft, dry surface and resalt.
I kept my cheese in the butter muslin wrapped loosely and in the mold, stored in the fridge top shelf.
Age 2-4 weeks.
Warning if you taste it you won't be able to stop!

Now with that left over whey why not make a batch of English Muffin Bread

Cookie Monster Cakes

2011-05-14T22:15:00.001-05:00

C is for Cookie!!!

To make cookie monster cakes.
Bake cupcakes, use giant cupcake pan for one large cake, or jumbo muffin pan,
Here I used Wiltons Mini Wonder Mold

make eyes by melting white and milk chocolate in microwave or in double boiler, place melted chocolate in baggie and snip off tip.
You can use piping bag or plastic decorating bottle also.
Form eyes on wax paper and let set.

Make a slice for cookie 2/3 way through cake.


Mix buttermilk icing and with large star tip begin piping in a messy "fur" like pattern. Start under mouth and add cookie inside.

Continue covering cake working around cookie

Place eyes on top and EAT!!!

MMMMM COOOKIES!!

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Buttermilk Icing/ Peanut Butter Variation

2011-05-14T21:50:00.000-05:00

Butter cream icing, as easy as pie!
For pie cupcakes I used a tad brown coloring, spread over cupcake, covered with m&m's then piped icing on and around.

Cream 1 c softened butter
1 Tbs vanilla
1/4 c milk

Add powdered sugar, about 1 pound. Add enough to reach desired consistency.
add coloring if needed
Spread or place in bag and decorate

For swirled effect,
dip tooth pick in coloring and spread down sides of decorating bag, carefully place icing in bag.

For peanut butter icing,
Mix 2 c peanut butter with 3-4 Tbs milk, add powdered sugar to desired consistency.

Meatballs Meatloaf Seasoning

2011-05-12T14:27:00.000-05:00

I am a dump cook, I mix and match as I go. If I am not baking...I don't usually measure.
After being asked several times how I season my meatballs/ meatloaf I figured it was time to actually do a little measuring and write it down.

For 2 pounds meat- using either ground beef, ground turkey, half beef & half sausage or any other combination
* if you use ground turkey only you will need a filler such as bread crumbs or panko
Meatballs
2 lb meat
1 tsp cumin
1/2 tsp thyme
1/4 tsp salt
1/8 tsp pepper
1/8 tsp garlic powder
1/8 tsp onion powder
Mix well and brown in frying pan, drain and add sauce or gravy.
For a more Italian flavor add 1/4 tsp oregano and 1/4 tsp basil.

Meatloaf
Mix above ingredients, (you can even add another pound of ground beef for a larger serving)
add 1 large egg and 1/4 - 1/2 c of any of the following
crushed saltines
panko (Japanese bread crumbs
unseasoned bread crumbs
Form into loaf or casserole pan, spread bar b q sauce or ketchup over top and bake at 350 until tests done.
measurement are for dried spices

Chocolate Cake, Chocolate Fudge Icing

2011-05-10T12:04:00.000-05:00

Cake

1 c unsalted butter, softened

2 c sugar

3 large eggs

2 tsp vanilla extract

2 1/2 c flour

3/4 c cocoa powder

2 1/4 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 c buttermilk

3/4 c sour cream

Preheat oven to 350, spray 2 - 9 inch pans and line bottom

with parchment paper.

Cream butter and sugar until fluffy, add eggs and vanilla. Mix well.

In another bowl, mix flour, b powder, b soda, salt and cocoa. Add to creamed mixture alternately with milk and sour cream until smooth consistency.

Pour into pans and bake 35-40 min.

Cool in pan.

Icing

1/2 c semisweet chocolate chips, melted and cooled

3/4 c unsalted butter, softened

1 tsp vanilla

3/4 c cocoa powder

3-4 c powdered sugar, measured then sifted

1/2 c half and half or water

Blend chocolate, butter, vanilla, cocoa powder and half of powdered sugar.

Add remaining powdered sugar and half and half whipping with mixer until desired consistency is reached.

A Passion for Baking- Marcy Goldman

Cocoa Puff Bars

2011-05-05T12:05:00.000-05:00

Bring to a boil
1 c sugar
1 1/4 c Karo syrup
Add 1 1/4 c peanut butter, stir until smooth

Pour over 6-7 cups cocoa puffs cereal and 1 c peanuts

Press into sprayed 9X13 pan. Let set.
Sounds too simple to be so good, but mmm they are yummy!

Waffles

2011-05-04T13:23:00.000-05:00

Comfort Food

for breakfast or dinner

lots of syrup or fruit topping

waffles have to be a favorite!

Ingredients

2 c all purpose flour

1 Tbs sugar

1 Tbs baking powder

1/4 tsp salt

1 3/4 c milk

2 eggs

2 Tbs oil

Combine flour, sugar, powder and salt in large bowl. In another mix together milk, oil and eggs. Combine ingredients until moistened. Preheat waffle maker according to directions, spray with nonstick spray and pour 3/4 to 1 c mixture, depending on waffle iron capacity. Bake until brown.

This makes 4 large waffles so you may want to double if you are having guests.

Rhubarb Baklava

2011-05-02T08:51:00.001-05:00

From the Apr/May 2011 Taste of Home magazine.
Rhubarb is a baking staple here in North Dakota, it is just beginning to poke through the ground and soon will be 2 feet high. I grew up with it but most of my life would not eat it cooked...it just didn't look good as a pie or jam to me as a kid. I would however, eat the stalks raw...very tart but ooh so good. Once I finally tried it I fell in love!
Now having never tried baklava...you can see why this recipe appealed to me.

Ingredients
1 c butter, melted
1 pkg (20 sheets) phyllo dough
3 c finely chopped walnuts
1 1/2 c finely chopped rhubarb or frozen*
1 c sugar
1 1/2 tsp cinnamon
1 1/2 c honey
Mix walnuts, rhubarb, sugar and cinnamon and set aside.
Remove phyllo from package, keep all remaining dough covered with a moist towel, they dry out very quickly.
note:You may cut the sheets in half for a better fit into 9X13 pan or fold over, brushing with butter on the inside of the fold as you go, basically every time phyllo touches another layer of phyllo, spread with butter.
layer 5 whole sheets, spreading each with melted butter. This is the part where you must be fairly quick and hopefully not get interrupted. Remember keep unused dough covered and using a pastry brush spread your butter thoroughly and evenly between every layer of dough.
place 1/3 walnut mixture over top, repeat with another 5 sheets of phyllo (or 10 half sheets)
and 1/3 nut mix....repeat layer again...total of 3 layers ending with dough.

Using a sharp knife cut baklava into 1 1/2 in diamond shapes. Bake at 350 for 35-40 minutes.
Heat honey over low heat until thinned. Pour over warm baklava. Cool completely, cover and let set overnight.

* frozen rhubarb- measure out frozen, allow to drain while thawing, do not squeeze

Foodie Friday Ekats Kitchen, Katies Cucina, Sweets for Saturday Funky Junk
Full plate Thursday

Cheese Balls

2011-04-27T09:00:00.000-05:00

Easy to make and quick to disappear, at least at our house.
Cheese balls are a family favorite, I make them often but my kids will tell you not often enough.
For one medium ball;
Soften 1 8oz package cream cheese
Mix with 12 oz shredded cheese, use cheddar, Monterey Jack, Pepper jack, or any mix or cheese you like.
Now it is up to you, you can leave it simple like that or mix in chopped onions, peppers etc.
Or chopped beef, crab meat, minced shrimp, the possibilities are endless.
For seasoning I usually mix paprika with a hint of cayenne and bit of dried chives. If you have a powdered spinach dip mix this is also a great seasoning.
Serve with crackers or crusty bread.

Asparagus Rolls

2011-04-26T09:40:00.000-05:00

Phyllo dough
Asparagus
thin sliced ham
Parmesan cheese

Use one sheet of phyllo per appetizer, fold into quarters starting at long end, brush with melted butter or use spray butter to cover entire sheet of dough
place 1 slice of ham and 1 or 2 asparagus spears, roll up and spritz with butter.
Bake at 350 for 20 min
While hot, grate fresh Parmesan over the top and serve.
Be sure and follow directions on package of Phyllo. You must keep it covered with a moist towel when not in use as it dries out very quickly.

Mosaic Kitchen

2011-04-15T19:03:00.000-05:00

North Dakota Kitchen...is appetizer ideas like
Black bean salsa and Spinach pinwheels

It's parties and tablescapes

Cupcakes and Cakeballs

Breads and Muffins

Dutch apple , Herbed Dinner rolls and scones

Desserts...

cakes

pies oh my!

Hearty main dishes
like ethnic favorites of potato klub
and sauerbraten
or
honey creamed pheasant
and brinning a turkey
I hope you can find something you like at ND Kitchen and maybe even like it on Facebook. Thanks

Joining Mosaic Monday

Peanut Butter and Jelly Cups

2011-04-06T11:00:00.000-05:00

You will need
Chocolate for melting, milk, dark or white
small paintbrush
silicone muffin cups, I used the small size, you may use candy molds or regular muffin tins*
peanut butter
milk
jelly, any flavor

Melt your chocolate over a double boiler
lightly spray mini muffin cups
place melted chocolate in each cup and paint up the sides for an even coat, this will take two to three layers, let each layer of chocolate set up in fridge before adding another
When cups are hardened and have no thin spots
Add a small amount of jelly in bottom of each and a dollop of peanut butter, you may thin you peanut butter with a little milk, this is optional
Cover and seal with more chocolate , return to fridge until set. remove from molds.

* silicone muffin cups are available in most kitchen stores, and anywhere Wilton cake decorating materials are sold
I highly recommend them, not only for this project but general baking.

Cracked Egg Cupcakes

2011-03-31T16:43:00.006-05:00

What a fun April Fools joke or a great Easter surprise dessert! From What's New Cupcake......Cracked Eggs!
Materials Needed
12 baked mini cupcakes, flavor your choice
Ready made white frosting
Home made or store bought lemon curd
White melting chocolate, I use almond bark
plastic Easter eggs
paint brush
empty egg crate

To make chocolate eggs, melt over double boiler. Lightly oil shells. Here is a tip, use only the top half of egg that is oval on top and elongated, the bottom breaks too easily when removed!

Place a couple teaspoons of melted chocolate in egg and swirl, using paint brush to cover sides, Place in fridge to harden, repeat, building up chocolate to an even coat with no thin spots. This will take some time so do it a day ahead even!
When set, remove. Some broken pieces are exactly what you need so don't feel bad if you break a couple.

Frost cupcakes and place a dollop of lemon curd on each. Place Egg pieces and broken chunks on top. Surprise!

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Thank you!!

Winner!

2011-03-31T09:18:00.000-05:00

Congratulation to Patty at On Hollyhock Farm.
She is the winner of the NDKitchen giveaway!

You can all still enter the burlap coffee bag giveaway at my other blog
ASouthernBelleWithNorthernRoots!

Banana Java Muffins

2011-03-24T10:43:00.000-05:00

Streusel
4 Tbs softened butter
1/4 c packed brown sugar
1/2 tsp instant coffee granuals
1/4 tsp cinnamon
1/3 c finely chopped walnuts
1/2 c butterscotch chips
Mix and set aside

Muffins
3/4 c softened butter
1 c packed brown sugar
1/2 c white sugar
2 large eggs
2 tsp vanilla extract
2 1/2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/2 c mild coffee
1 c mashed very ripe banana
1 c butterscotch chips

Preheat oven to 375.
Spray or line muffin tins.
Cream butter and sugars, add eggs and vanilla, mix well
Mix flour with salt, cinnamon,b powder and b soda, fold into creamed mixture.
Add coffee and banana. Stir in chips.

Top with Streusel and bake for 30 to 40 min

Foodie Friday

Cake Balls

2011-03-18T08:00:00.003-05:00

well everyone has a post about cake balls. The recipe is so simple that the fun is in the decorating and eating!
Simply bake a cake according to package directions. Cool and crumble into a bowl, mix in one container of ready made frosting and form into balls. You can make small ones like red velvet truffles,

or you can make large ones. One recipe made 12, size shown on this post.

Chill or freeze balls until firm. Melt chocolate in a double boiler and dip, let set on wax paper until firm.

Another option is wrapping in fondant. Recipe here.
Cut circle large enough to cover entire ball. Pinch top together forming a gathering.

Dig in!! because the frosting is in the cake, these are so moist and yummy!

Home Made Noodles and Soup

2011-03-17T12:33:00.000-05:00

To make egg noodles;

Start with about 4 c all purpose flour, salted with approx 1/2tsp salt.
Make a mound with a hole in the center. Crack 3-4 eggs and begin to mix together with your hands.
I first break up yolks then begin incorporating flour. A dough that is firm yet pliable will begin to form, I usually remove dough in sections as it reaches a nice consistency. Add flour or eggs as you wish until you have the amount of dough required. This amount makes a large enough batch for a 6 qt casserole dish.

Roll dough out on lightly floured surface or use a pasta machine.

Cut with a pizza cutter into strips and hang to dry.

I cut thick strips because I like large noodles, you may cut or shape as you desire.

Noodles generally cook up 1 1/2 times the cut size.

If you don't have a drying rack, use a laundry dryer, oven racks..etc. be inventive!

Soups on!
Brown 3 boneless, skinless chicken breasts in 6 qt pot with 2 tsp olive oil. Cut into bite size pieces and deglaze pot with chicken broth. I used 12 cups.
Add 1 small chopped onion, baby carrots, 3 cloves crushed garlic, 1 Tbs thyme and salt and pepper to taste.
Simmer 1 hour.

When I was young a lady named Carol lived in our neighborhood. She often made home made noodles. I don't know if this is how she made them. But I remember her noodles hanging and drying all over her kitchen. She had a daughter my age, Holly, when ever I knew noodles were on the menu.....I did what ever I could to hang around long enough for a bowl!!
When I got older my aunt Vida taught my step mother and I how to make these and I am so thankful. They are truly a comfort food and chicken noodle soup is the cure all for every illness....right??

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Edible Cookie Bowl

2011-03-09T09:00:00.002-06:00

1 1/4 c all purpose flour

1/2 cocoa powder

1/4 c finely ground pecans

1/2 tsp salt

4 Tbs softened butter

2/3 c sugar

1 egg

1/2 tsp vanilla

Cream butter, sugar, egg and vanilla. Mix flour, pecans, salt and cocoa, stir into creamed mixture.

Roll out on floured surface and cut small cookies. 1/8 in thick, I used a 2 inch scalloped cutter.

Cover a bowl, loaf pan or smaller bowls for individual servings with foil. Spray foil and place on another baking sheet.

Begin laying cookies over foil, overlapping and giving a gentle push with finger to help stick.

Once covered bake at 350 for 10-12 min. Let bowl cool, carefully remove, you may want to invert and remove foil from inside of bowl if you have any resistance.

Fill with more cookies, candy, granola (shown above) or use as a trifle by filling with pudding or ice cream.

Joining
Foodie Friday
Ekats Kitchen
Funky Junk
Lamb Around
Under the Table and Dreaming
Katies Cucina
Tator Tots and Jello

Fondant Calla Lilies

2011-03-07T14:18:00.000-06:00

Learning how to use fondant and beginning in cake decorating......well the best part of it, is you have to make cake, and eat it!!
The cake used is the bakery cake recipe HERE.
Fondant is homemade marshmallow fondant found HERE, just using strawberry marshmallows for the pink color.
To form the calla lilies I used the Wilton heart cookie cutter and plastic cone set. Roll white fondant out and cut in heart shape, soften and thin edges using a roller or wooden stick. Form around cone and let dry. You can moisten the edge to help stick but be careful not to get inside wet or it will stick to cone.
Color some of the fondant yellow and some green, cut a small green circle and then cut it in half to form the green bottom of flower.
Roll the yellow into a long oval and cover in colored sugar. Let these dry along with any leaves, stems etc. Flower pieces dried over night.

Layer cake, on this cake I placed a dam of icing to help hold in Lemon filling. Then placed a layer of thinly sliced strawberries, repeating twice. Cover entire cake with butter cream icing, recipe HERE.
Then roll out pink fondant and cover cake.

Decorate with remaining icing and place dried flowers on top.

Home made Granola

2011-03-03T10:59:00.002-06:00

Easy and Yummy, I am not a big one for granola but my friend Dianna shared this recipe for me and I must say it is wonderful! I have made some changes from the original, so feel free to customize it to your taste.

3 c rolled old fashioned oats
1 c sliced almonds
3/4 c shredded coconut
1/4 c wheat germ
1/4 c oat bran
1/3 c dark brown sugar
1/4 c oil
1/4 c maple syrup
1/4 c honey or agave
1 tsp salt
1 c dried cranberries
1/2 c chopped dried apricots, pears or mixture of both
1 c white, milk or dark chocolate chips

Preheat oven to 250
Mix oats, almonds, coconut, wheat germ, oat bran and brown sugar in large bowl
In another bowl whisk together oil, honey, syrup and salt.
Pour over mixture, stir well and place in 13 X 9 pan and bake 1 hour 15 min. stirring every 15 min.
Remove and cool on wax paper. When completely cool place in large bowl, add fruit and chocolate chips, Break up any large pieces and mix well.

Sweet Tooth Friday

Chicken Mango Salad

2011-02-23T13:34:00.001-06:00

Ingredients for 2 large Salads

1 large head Romaine lettuce, torn
2 green onions, chopped
red and yellow peppers, chopped
1 large cooked chicken breast, shredded
1 mango, peeled and chopped (be sure mango is ripe, it should be soft and the skin yellowing)
Parmesan or Asiago cheese
home made crunchy Italian croutons, or store bought
You may use salad dressing if you like, but the flavors mesh so well, it doesn't need it.

Joining Katie's Cucina

English Muffin Bread

2011-02-22T10:04:00.000-06:00

This bread is dense which makes it great toasted or grilled. I made it with whey but it can be made with milk also. It makes 4 loaves so go ahead and half it the first time, but it freezes well.

2 Tbs sugar
1 1/3 c warm water
4 pkgs dry yeast
Cornmeal for sprinkling
12 cups all purpose flour
1/2 tsp baking soda
4 c whey or milk
4 tsp salt

Dissolve sugar in water, add yeast and let sit 10 min.
Grease 4 loaf pans and sprinkle with cornmeal.
Combine 6 c flour and baking soda. Set aside
In medium sauce pan heat whey or milk and salt over low heat until lukewarm. Stir yeast mixture and add warm whey to it..
Pour into flour mix and add remaining flour. Dough it stiff.
Divide dough into pans and let rise until center is 1 1/2 inches above pan.
Bake at 400 for 30 minutes.

Whey shown here, from making home made mozzarella

recipe from Home Cheese Making by Ricki Carroll

Chocolate Marshmallow Cookies

2011-02-15T16:06:00.001-06:00

Chocolate Marshmallow Cookies

1/2 c butter, softened
1 c sugar
1 egg
1/4 c milk
1 tsp vanilla extract
1 3/4 c flour
1/3 c baking cocoa
1/2 tsp baking soda
1/2 tsp salt
large marshmallows, any flavor, cut in half

Icing
6 Tbs butter
2 Tbs baking cocoa
1/4 c milk
1 3/4 c powdered sugar
1/2 tsp vanilla
non perils, nuts or chocolate candies to topping

Cream butter and sugar, add egg, milk and vanilla.
In another bowl combine flour, cocoa, soda and salt. Mix together and drop by spoonfuls onto ungreased cookie sheets.
Bake at 350 for 7-8 min.
Remove and quickly place 1/2 of a marshmallow on top of each cookie,cut side down, return to oven for 2 min.(I used caramel marshmallows) Remove and cool on racks.

Icing
combine butter and cocoa and milk in saucepan, bring to boil and boil for 1 minute, stirring constantly.
Add powdered sugar and vanilla, stir until smooth. Dollop over cookies and place candy or nut on top. Drizzle with remaining icing.
Cool completely

Grandma's Linens at a Table for Two

2011-02-09T15:19:00.001-06:00

My aunt sent some of my grandmother's linens, perfect for a Valentine's table since I am not much into pink.

The cloth, embroidered piece and the napkins were all hers.

Non alcoholic brew to go in our original toasting glasses from our wedding 23 years ago.

A little rose sundae made from the napkins, see photos below.

Joining
Tablescape Thursday
Table Top Tuesday

Makin Bacon ~ Product Review

2011-02-08T11:33:00.000-06:00

Have you ever used Makin bacon? Invented by an 8 year old, it is one of the best kitchen products around. It folds down (above) for easy storage and easily assembles. The biggest advantage is your bacon cooks without lying in the grease. All that unwanted fat collects in the tray and can be used for something else...if ya still cook old school, or if you let it set, it will solidify making it easy to scoop out and throw.

Just hang bacon, (turkey bacon shown here and NOT recommended- it does not do so well in the microwave on this gadget) and cook. Remember bacon continues to cook for about 2 min when remove it, so don't over heat.
You can see and order the Makin Bacon product here, or at a local kitchen store. If you have used this product please comment and tell us how you would rate it.

Snowmen cupcakes

2011-02-02T16:58:00.006-06:00

To Make snowmen cupcakes, start with any prebaked cakes.

Spread on some icing and place one Lindt white truffle on top.

Roll out fondant large enough to cover cake and truffle.

Stretch over and pull edges uneven to give appearance of melting. Form around truffle head.

Use candy to decorate eyes, nose and buttons.

Bakery Cake

2011-02-01T19:25:00.003-06:00

This cake recipe comes from Kittencalskitchen. It makes 3- 9 inch tiers and tastes as good as any cake you will find in a bakery. (this cake shown with 2 layers only)

Cake
1 c buttermilk*
1 tsp baking soda
2 cups white sugar
1/2 c butter, softened
1/2 c vegetable oil
1/2 c shortening, room temp. I used butter flavored Crisco
4 eggs yolks
1/2 tsp almond extract
2 tsp vanilla
2 c flour
4 egg whites, room temp.

Preheat oven to 325.
crack eggs and separate to allow whites to reach room temp
* if you do not have buttermilk, sour your milk now by placing 1 Tbs of lemon juice or vinegar in 1 cup container and add milk to reach 1 cup
Grease 3 9 inch baking pans and flour.
Cream sugar and butter, oil and shortening, making no substitutions.
When well creamed add extracts and egg yolks.
Add baking soda to flour and a dash of salt in a small bowl.
Add buttermilk alternately with flour into creamed mixture.

In another bowl, beat egg whites until stiff peaks form. Use glass or stainless steel large bowl.
Fold in 1/3 egg whites until blended, then fold in remaining whites. Divide batter between pans. Bake for 25-30 minutes. Cool in pans 15 min-20 min. Remove from pans and let finish cooling on racks.

Make butter cream icing;
1 cup butter, softened
6-8 c powdered sugar
1/2 c milk
2 tsp vanilla
Cream butter, add 4 c powdered sugar, milk and extract. Add remaining sugar until smooth spreadable consistency.
Remove 1 1/2 c frosting and stir in 3 ounces melted chocolate. Spread between layers.
Next, smooth on a layer of Hot fudge ice cream topping. Layer cake.

Smooth over with a layer of butter cream icing. Set in fridge for 15 -20 min.

Roll out fondant and place over top. Cut out flowers or mold from fondant or modeling chocolate. See how to make home made fondant here.

Fondant

2011-02-01T18:57:00.000-06:00

Fondant

16 ounces mini marshmallows

2-5 Tablespoons water

2 pounds powdered sugar

Crisco (white not butter flavored)

In microwavable bowel, place marshmallows and 2 Tbs. water. Heat for 30 seconds and stir. Continue heating 15 to 20 sec, stirring in between, adding additional water if needed until smooth and completely melted.

Stir in 3/4 bag of powdered sugar.

Grease counter top or board with Crisco, pour out fondant.

Grease hands and begin kneading, working in more sugar if needed. Fondant should end up being smooth, not dry and not sticky. If it gets too dry add a very small amount of water.

You can now color it if you like.

Store wrapped tightly in plastic wrap and then in a bag.

To use, spread powdered sugar and roll out. Place over a frosted cake, smooth and refrigerate.

Where Women Cook Magazine- review

2011-01-26T09:17:00.001-06:00

Have you seen this fabulous magazine yet? Such great articles, wonderful kitchen shots, yummy recipes and just plain great ideas!
At $14.99 on news stands it is a great bargain. From Sommerset Studios, usually known for paper craft and stamping comes this fantastic kitchen bookazine (book-magazine).
It even has a precious article on where little women cook.

If you want to see a truly unique kitchen check out Robin Brown's!

All images belong to Where Women Cook and can be found at

http://wherewomencook.com/about/

Butter Pecan Cake

2011-01-19T10:57:00.000-06:00

Ingredients
4 eggs
1 c milk
3/4 c oil
1 box butter pecan cakemix
1 can coconut pecan frosting

Mix eggs, oil and milk with cake mix. When mixed well, add frosting into cake mix.

Spray a bunt pan or other standard cake pan.
Bake at 350 for 45-50 min. or until cake tests done.(This may vary, I used a silicone pan, a normal bunt pan or a standard cake pan could alter cooking times.)

When cooled remove from pan and drizzle powdered sugar icing over.
This cake is so moist, the frosting inside makes every bite a delight!

Joining Foodie Friday
Katie's Cucina
EKat's Kitchen

Bacon Wrapped Water Chestnuts

2011-01-19T10:37:00.000-06:00

These are so simple it seems almost silly to post a recipe. But, in case you haven't tried these, you simply must!
Nearly every party we have, we serve these. Rarely are there any left overs.
All you need is a can of whole water chestnuts, a package of bacon and toothpicks.

Cut bacon slices in half and roll around a water chestnut. Secure with toothpick and bake at 400 for about 30 min or until bacon is done to your liking. Crisp is best.
This is exactly how I serve them, however, you may serve with a dipping sauce of your choice.

Easy!

5 cup Ambrosia

2011-01-05T11:03:00.000-06:00

1 cup mandarin oranges, drained
1 cup pineapple tidbits, drained
1 cup coconut
1 cup miniature marshmallows
1 cup sour cream

Mix together, refrigerate 1 hour.
Quick and easy side, add cherries for color if you like.

Winner!

2010-12-30T13:56:00.000-06:00

Congratulations Linda Sue, the winner of the silicone giveaway!!!

Pineapple Cranberry Coffee Cake

2010-12-19T08:08:00.001-06:00

Pineapple Cranberry Coffee Cake

From Relish Magazine, Dec 2007

1 20 oz can chunk pineapple, drained ( I used 1 can for two cakes)
1/2 c brown sugar
2 Tbs gold rum or 1 Tbs rum extract
1/2 tsp cinnamon
1 1/4 c flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2/3 c sugar
1/2 c butter, softened
1 large egg
2 tsp vanilla extract
2/3 c low fat buttermilk*
1 c fresh chopped cranberries

Preheat oven to 350
Line a 9 inch pan with foil and coat with cooking spray.
Combine pineapple, brown sugar rum and cinnamon and place in bottom of cake pan.
Whisk flour, soda, powder and salt in medium bowl. In large bowl beat butter and sugar, beat in egg and vanilla. Add flour mixture alternately with milk. Stir in cranberries and pour over pineapple mixture.
Bake 35-40 minutes. cool 5 min then invert onto serving plate.
* if you do not have butter milk, place 1 Tbs lemon juice or vinegar in 1 c measuring cup and fill with milk, let stand 5 minutes.

This was so good, I am glad I made two!!

Baked Macaroni and Cheese

2010-12-16T09:00:00.001-06:00

1 8oz package elbow maccaroni
2 Tbs butter
2 Tbs flour
2 c milk
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red pepper
8 oz shredded cheddar cheese. (Here you may use any cheese you like or a blend of cheeses)

Preheat oven to 400.
Cook macaroni according to directions, drain and set aside.
Melt butter in saucepan and whisk in flour until smooth. Cook 2 minutes, whisking constantly. Gradually add milk and cook 5 min or until thickened. Remove from heat and stir in salt and peppers.. add 1 c cheese and pasta. Spoon into lightly sprayed 8 inch pan or individual ramekins. Top with remaining cheese. Bake until bubbly.

Spice Cookies

2010-12-14T09:00:00.001-06:00

Cookies

1 c butter, softened
1 1/2 c sugar
1 c molasses, light
1/2 c cold coffee
6 c flour
2 tsp soda
1 tsp salt
1/2 tsp nutmeg
1/4 tsp cloves

Cream butter and sugar, beat in molasses and coffee.
In another bowl, mix four, soda, salt and spices
add to mixture and mix well. Chill dough 1 hour.
Roll out dough to 1/4 inch using additional flour as needed. Cut with cookie cutters and bake on ungreased cookie sheets for 12-15 min at 350.

Frost with powdered sugar icing, cream cheese or canned frosting.

Spinach Wheels

2010-12-12T09:00:00.001-06:00

Spinach Wheels.
Can be rolled and refrigerated up to two or three days before.
2 Tbs butter
1 Tbs olive oil
1 package chopped frozen spinach, well drained (10 oz)
finely chopped onion or leek (to taste)
finely chopped water chestnuts
1/2 tsp garlic salt
1/4 tsp black pepper
1 (8oz) package cream cheese, softened
1/2 c grated Parmesan cheese
1 (17.5 oz) package frozen puff pastry, thawed

In medium sauce pan over med. heat, melt butter with oil. Add onion, water chestnuts and saute 5 min, add spinach and heat through, about 3 min.
Add cheeses and stir until melted.
Roll one sheet of pastry to and 11X13 rectangle. Spread half of spinach mixture, leaving a border for sealing.
Roll up starting with long side, jelly roll style, repeat. Wrap in plastic wrap and chill 2 hours.
Preheat oven to 350, lightly grease baking sheets, slice into 1/4 slices and bake 25-30 min or until golden. Serve warm.

Chocolate Hazelnut Scones and Hazelnut Fluff

2010-12-09T09:00:00.001-06:00

Scones:
2 1/2 c flour
1/3 c sugar
2 tsp baking powder
1/4 tsp salt
1/2 c butter, softened
1/4 c finely ground bittersweet chocolate
3/4 c chopped hazelnuts
3/4 c whipping cream
1 large egg
1 egg white, beaten
sanding sugar

Preheat oven to 350
Combine flour, sugar, baking powder and salt.
Cut in butter with pastry blender until crumbly, stir in chocolate and nuts.
In small bowl combine cream and egg, add to dry ingredients, stir until moistened.
Divide dough in half and form two 8 inch circles on baking sheets.
Cut dough into wedges, leaving circle in tact, do not separate.
Brush with egg white and sprinkle with sugar and more chocolate if you like. Bake 2- 22 minutes or until browned. Cool 10 min.

Fluff:
8 oz cream cheese, softened
1/2 c powdered sugar
1/2 c finely grated semi sweet chocolate (or any other you like)
1/2 c finely chopped hazelnuts
Beat cream cheese and sugar, add chocolate and hazelnuts, cover and chill until serving.

Cooling Racks

2010-12-06T09:00:00.001-06:00

Stackable cooling racks, I have two sets and use both often, I highly recommend them, they fold flat so they take up very little space. Clean up is easy because of nonstick surface.
When choosing a set one main difference I have found is stacking height.

The above racks are Wilton, they are wider in width but lower in height. Perfect for cookies.
Below next to them you will see another set, these are Baker's Secret (if I remember right) you will see they are not as wide but higher,
two stacks equal the height of 3 Wilton.

This extra height makes them perfect for cooling cakes.

If you purchase a set decide what you will be using your racks for the most or just get two sets! They usually sell for aroun 10-12 dollars and the Wilton is sold at Michaels and Hobby Lobby where you can use a 40% off coupons.

Cheesy Olive Balls

2010-12-05T09:00:00.001-06:00

Grate 1/4 pound of cheddar cheese
Mix with 1/4 c butter
1/4 tsp paprika
3/4 c flour
Mix well by hand until combined and smooth.
Cover and let sit 15 min.
meanwhile drain 1 jar of stuffed green olives

Pinch off dough by teaspoons and form into a flat round, form around one olive and seal. Place on ungreased cookie sheet and chill 10 min.

Preheat oven to 375 and bake until golden, 10-12 min.

Zero Calorie Cider

2010-12-04T12:00:00.000-06:00

Quick and diet friendly!
In large pot bring 6-8 quarts water to simmer.
Add 2 tubs of Walmart Great Value Apple drink mix (or Crystal light)
1 tub of cranberry drink mix. Same brand
Slice 1 orange, 1 apple and add 3 cinnamon sticks.
Simmer and serve warm with no guilt.

Pinwheel Cookies

2010-12-03T18:53:00.000-06:00

Cookie
1 c softened butter
3 oz cream cheese, softened
1 c sugar
1 egg
1 tsp vanilla extract
3 1/2 c flour
1 tsp salt
Cream butter, cheese and sugar, add egg and vanilla.
In separate bowl mix flour and salt and add to creamed mixture. Cover and chill 4hours.

Filling
1 c chocolate chips, milk or dark
3 oz cream cheese
1/2 powdered sugar
1/4 c orange juice
Combine into small sauce pan, cook over low heat until smooth. Let cool to room temp.

Divide dough and roll half into 12 by 10 rectangle on floured surface.
Spread half of filling up to edges, leaving 1/2 in on one edge uncovered to help seal.

Roll up and wrap in plastic wrap. Refrigerate several hours or overnight.
Preheat oven to 375, slice into 1/4 in slices and bake on ungreased cookie sheet 8-10 min or until golden.

Preparing Pineapple

2010-12-03T10:07:00.000-06:00

With a sharp knife remove top and level bottom of pineapple, slice down sides removing tough outer flesh.

Remove remaining eyes with a paring knife or tomato corer.

Cut into sections and cut out inner core.

Section and serve

When buying Pineapple, it is ripe when it is semi soft and fragrant, yellowing from the bottom up.

Turkey Stew

2010-11-27T20:57:00.001-06:00

Left over Turkey?
How about a hardy bowl of soup.
Bring 4-6 c broth to a simmer, add chopped onions, carrots, celery and potatoes.
Season with salt, pepper, minced garlic, thyme and rosemary.
When vegetables are almost tender add dumplings and boil until dumplings are done and all veggies are tender, about 20-25 minutes.

Dumplings

Mix 2 1/2 c four

1 tsp salt

1 large egg

1 Tbs oil

enough milk to make firm dough (see above)

Drop by spoon fulls into simmering pot and cook until done.

Note: you will notice I do not add leavening to my recipe, this is because I like a firm dumpling, adding leavening will result in a soggier texture.

Caramel Swirl Hunks

2010-11-20T10:26:00.001-06:00

Rich! Chewy! Yummy!

These are magnificent in my book, but then there is no such thing as a dessert that is too rich for me!

2 cups of unsalted butter, yep that is right!
3 c packed brown sugar
1/3 c white sugar
4 large eggs
4 tsp vanilla extract
1 c quick oats
4 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c chocolate chips- I used the whole bag...at this point you might as well go for broke!
1 (13 oz) can dulce de leche* (or half of batch recipe below) this is usually sold where you will find your sweetened condensed milk

Preheat oven to 350 and spray 9X13 pan. In bowl blend butter and sugars, add eggs, vanilla and oats, blend well. Mix flour with powder and soda and salt and mix into butter mixture. Fold in chocolate chips. Spread evenly into pan.

Next place dollops of dulce de leche over top and swirl in with knife.

Bake 40 minutes or until batter is set, if it is getting too brown and still jiggly in center, reduce oven to 325 and continue to bake another 10-15 minutes.
cool and cut into large chunks. Store in fridge or freezer.

* if you can not find dulce de leche you may make your own ( a day ahead or more)
Spoon two 14 oz cans of sweetened condensed milk in top of double boiler. Cook over low heat, stirring occasionally 3-6 hours or until deep amber in color, Remove from heat and cool in refrigerator, store 2-3 weeks in fridge.

This recipe from the cookbook A Passion for Baking by Marcy Goldman

Link Up with ME! Join the ongoing Holiday Treats Page, see above!

Cranberry Almond Scones

2010-11-17T11:42:00.001-06:00

Today I am swapping blogs with Momma Chef! Check out her wonderful recipes below and stop over to her blog to see my Caramel Swirl Hunks!

Hi, I am Sheena, otherwise known as Momma Chef from http://bestofmommachef.blogspot.com The Best of Momma Chef. I am very excited to visiting over here at North Dakota Kitchen! I am a stay at home mom. Baking and cooking are my obsessions, with a little crafting on the side. I am a whole wheat FANATIC. I love whole grains and my thinking is that I can justify eating cookies and goodies if they are 100% whole grain.

With Thanksgiving fast approaching, I decided to make something that would be good for Thanksgiving breakfast. It is a light on the go type breakfast, since the main focus of Thanksgiving is lunch/dinner.

Cranberry Almond Scones

Here's what you need:

2 1/4 cups whole wheat flour
1/4 cup butter, cold
1 tbsp baking powder
1/4 ts nutmeg
1/4 ts salt
zest of one orange, finely grated
1 cup brown sugar
1 ts pure vanilla
1/2 cup milk
1 cup fresh cranberries, roughly chopped
1/2 cup almonds, chopped
1 egg

1 can cream cheese frosting or use the recipe http://www.josephsgrainery.com/2010/11/whole-grain-pumpkin-cake.html">HERE to make your own.

Prep:

Pre heat oven to 375*.

Mix chopped cranberries with the brown sugar and let sit, this will help sweeten up the berries.

In large bowl, cut the butter into the flour until it is the consistency of meal. Then add all other dry ingredients: baking powder, nutmeg, salt, orange zest.

In a separate bowl, mix milk and egg and vanilla. Add cranberries and sugar. Mix.

Fold wet mix into the dry mix. Mixture will be sticky. Do not overmix.

Spray a plate or cutting board with cooking spray and spray your hands. Form into a 1 inch thick round loaf. See below:

Cut into 8 piece like you would cut a pie. Place pieces on a greased cookie sheet and bake at 375* for about 15-20 minutes or until golden brown.

Let them cool. Then warm up your frosting and using a spoon, drizzle the frosting over the scones to make them extra tasty and extra pretty!!!

Thanks to North Dakota Kitchen for having me over!!!

Don't forget to come visit me over at http://bestofmommachef.blogspot.com/">Best of Momma Chef. I have a bunch of other holiday breakfast ideas:

http://bestofmommachef.blogspot.com/2010/10/whole-wheat-pumpkin-spice-scones.html">Pumpkin Scones
http://bestofmommachef.blogspot.com/2010/10/whole-wheat-pumpkin-cinnamon-rolls.html">Pumpkin Cinnamon Rolls
http://bestofmommachef.blogspot.com/2009/11/pumpkin-spice-bagels.html">Pumpkin Spice Bagels

Ooooooo and come over and enter to win a prize in my

http://bestofmommachef.blogspot.com/p/recipe-of-month-challenge.html">Recipe of the Month Challenge.

Basically, you make my recipe of the month, send me a photo and tell me how you liked it and you are entered! EASY as PIE!

Butterflied and Brined Turkey

2010-11-15T09:00:00.001-06:00

Start by thawing and cleaning turkey, if brining do not use a self basting turkey.

To butterfly, cut out backbone, turn over, placing cuts where needed to allow turkey to lay "flat". You will need to crack the breastbone and disconnect the wing and leg joints. Do this by breaking the joint in the cartilage, I removed my wings completely and used them along with the back bone for stock, you may keep them in place.

Brining- in large container place 1 c salt and 1-2 gallons of water, enough to cover turkey. Optional- add a large handful of fresh herbs, thyme, rosemary, oregano, sage etc. Keep covered and in refrigerator 6 hours to overnight. Remove, discard brine and herbs, pat turkey dry and place on rack above a large pan, big enough to catch drippings.

Rub with butter or oil, and reseason with herbs, salt and pepper.
While cooking you may baste with a marinade or juices but it is not necessary. Cook 2-4 hours, or until meat thermometer reads done.
Butterflying decreases cook time be sure not to overcook.

Let rest 15 min and carve.

Herb Dinner Rolls

2010-11-14T09:00:00.000-06:00

From the recipe Book Sister Schubert's Secret Bread Recipes
ISBN 0-8487-1517-9

1 c milk
1/4 c butter 2 1/4 - 2 1/2 c flour, divided
1/3 c rolled oats
1/3 c sugar
1 pkg dried yeast
1 large egg lightly beaten
3/4 c whole wheat flour
1 tsp salt
1 egg white lightly beaten
2 tsp dried Italian herbs
Combine milk and butter and heat until butter melts, cool to 120-130 degrees.
Combine 1 c flour, oats, sugar and yeast in large bowl. Add milk mixture and 1 egg, stir well.
Add 1 1/4 c flour, the whole wheat flour and salt Turn out onto floured surface and knead 5 min. Knead remaining 1/4c flour into dough if needed.
Place in greased bowl and cover, let rise 1 hour or until doubled.
Punch down and divide into 16 pieces, shape into ball and arrange in pan, or form long rolls in loaf pan, seen below.
Let rise until doubled. Preheat oven to 375, brush rolls with egg white and sprinkle with herbs, bake 20-25 min.

Product Review- silicone

2010-11-13T14:24:00.002-06:00

NOTE Giveaway is NOW CLOSED

Have you tried cooking with silicone? The advantages are easy clean up and storage. They come in nearly every shape and size and function.

You will still have to grease or spray your pans, and they often need baking sheet underneath for support. Two varieties I use regularly and do recommend are the muffin cups seen below. I spray these and use with cake or brownie mixes, you can still use paper liners but they do not require it which makes it nice for some recipes. Note: if not using liners, let cool COMPLETELY before removing, then gently loosen from mold.

I also like the oven mits, they do get hot, but are sufficient for removing pans from the oven. They improve grip for me and unless really stressed will keep your hands comfortable.

As far as cake pans, you can see they tend to cook unevenly. Even with support the cake often comes out with sink holes. Smothered with frosting and no one will really care, but if you bake for special occasions I recommend staying with the tried and true. Cake pans with patterns, or bunts work better. The only silicone pan I actually got rid of was my loaf pan, the bread expanded to much and did not come out in a nice loaf shape. I have not decided if I like the cookie sheet liners yet, I think I prefer parchment paper.

Overall I recommend trying it to see if you like it, especially the muffin cups!
so why not try these.......
a set of 2 personal steamers.

I will be giving away this set of steamers and

a set of 3 tea infusers.
~~Giveaway Rules~~ Giveaway now closed

To enter; (all comments must be left on this post.)
1. leave a comment about silicone cookware, have you used it? what do you think? never tried it? just let me know.
2. Help spread the word about the giveaway by blogging about it. Come back and leave a comment stating so.
3. Blog about or take the holiday treat hookup button seen on side bar, this is an ongoing linky that will be open for you to share your favorite holiday recipes. Please leave separate comment that you have done this.
4. Link a recipe on the holiday treats page, see page tabs across the top, and come back and tell me, here on this post.
5. Like ND Kitchen on Facebook, leave a comment stating you are a fan.
That is 5 chances to enter!
Each entry MUST be a separate comment! Comments with more than one entry will only be counted as one.
You must have a blog that I can contact you at or you must leave an email address on your comment. if there is no email a new winner will be drawn.
Give away will end on December 30th.