Hot Sausage Puffs

I was rather surprised to find that I haven't shared this recipe previously. It's one that I'm always asked for by our kids and grands, and Christmas isn't complete without it. It couldn't be easier. This is another recipe for which I reluctantly use a prepared food. I want to see if there's a product available that serves the same purpose as Bisquick, without the offensive ingredients. Jimmy Dean's sausage doesn't have nitrates or nitrites in it, and I think you can buy an organic version, too!

This recipe makes about 40 puffs that are slightly smaller than a golf ball.

Hot Sausage Puffs

3 cups Bisquick
1 pound Jimmy Dean's hot sausage
1/2 pound grated sharp cheddar cheese

Mis well and shape into small balls. Bake at 400 degrees for 10 to 15 minutes, and serve.

DONNA'S NOTES: You can make this recipe up in advance and freeze the balls until you're ready to serve them. I use the "normal" flavor of sausage and medium cheddar, because we don't like our food too hot. Suit yourself!!

Oatmeal-Pineapple Muffins

Here is a recipe I just tried, from one of my many cookbooks. Terrace Hill is the residence of Iowa's governor, and it's a lovely old, historic mansion. During a visit there, many years ago, I bought their cookbook: Recipes and Recollections from Terrace Hill. I've tried several recipes from the book, and this one is excellent.

Oatmeal-Pineapple Muffins

1 can (8 ounces) crushed pineapple
1 cup old-fashioned rolled oats
1/2 cup sour cream or buttermilk
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/3 cup shortening
1/3 cup brown sugar
1 teaspoon shredded orange peel
1 egg, slightly beaten

In a small bowl, combine undrained pineapple, rolled oats, and sour cream. Let stand 15 minutes.

Meanwhile, stir together flour, baking powder, soda, and salt. In a large mixer bowl, cream shortening, sugar and orange peel. Stir in egg. Alternately stir dry ingredients and pineapple mixture into creamed mixture. Spoon into well-greased muffin pans. Bake in a 400-degree oven for about 25 minutes. Makes 12 muffins.


DONNA'S NOTES: I didn't use orange peel; this is not something I generally have around. I think I'd add some cinnamon and/or nutmeg to the batter the next time I make these, but they were still delicious without them. They're very moist.

Apricot-Walnut Tea Bread

I can tell, from the handwriting on the recipe card, that I probably copied this out when I was in junior high school! Mercy! I tested it for a shower I'm hosting, and it's a winner! It also tastes excellent when toasted!

Apricot-Walnut Tea Bread

1 cup dried apricots (about ¼ pound)

1 ½ cups boiling water

1 cup walnuts

2 ½ cups sifted flour

3 teaspoons baking powder

½ teaspoon salt

1 egg

1 teaspoon vanilla

1 cup sugar

¼ cup salad oil

Using scissors, snip the dried apricots in small pieces into a small bowl. Add boiling water; let cool.

Chop the walnuts coarsely and set aside.

Sift flour with baking powder and salt onto a sheet of waxed paper; set aside.

In a large bowl, combine egg, vanilla, sugar, and oil. Beat with a wooden spoon until well-blended. Gradually add apricot mixture, beating constantly. Add flour mixture all at once; beat just until smooth. Stir in nuts just until blended.

Turn batter into greased 9” x 5” x 3” loaf pan; smooth top. Bake at 350° for 60 to 65 minutes. Let cool in pan on wire rack for 10 minutes. Then run a small spatula around sides of pan to loosen, and turn out loaf onto rack. Let loaf cool completely. Wrap in foil and store 12 hours before serving.

DONNA’S NOTES: I would chop the walnuts finely and reduce the sugar to ½ cup. I used canola oil. I baked this in my Pampered Chef stoneware loaf pan, and it stuck to the bottom. Next time, I’ll use a glass pan that I can spray with vegetable oil spray.

Berry-Almond Coffee Cake

I was surprised to realize, this morning, that I hadn't posted this coffee cake on the blog. It's one of my favorites, and it's so easy to make!

As usual, I'm going to give you the recipe, originally from Cooking Light, exactly as written. Then, I'll tell you how I make it! First, one small change: any berries will work fine with this recipe; I most often use fresh blueberries. 

Berry-Almond Coffee Cake

1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup plain low-fat yogurt
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg
Cooking spray
1 tablespoon sliced almonds
1/4 cup sifted powdered sugar
1 teaspoon skim milk
1/4 teaspoon vanilla extract

Preheat oven to 350 degrees.

Combine raspberries and brown sugar in a bowl; set aside.

Combine flour and next four ingredients (flour through salt) in a large bowl. Combine yogurt, butter, 1 teaspoon vanilla, and egg in a  small bowl; stir well. Add to flour mixture, stirring just until moist. Spoon two-thirds of batter into an 8-inch round cake pan coated with cooking spray; spread evenly. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds.

Bake at 350 degrees for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool 10 minutes on a wire rack. Combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir well. Drizzle over cake. Serve warm or at room temperature. Yield: 8 servings.

DONNA'S NOTES: As I said, I use blueberries for this recipe most of the time, and fresh berries are definitely better than frozen. I use sour cream or whole-milk yogurt in place of low-fat yogurt, and I use whole milk. This can easily be made with a combination of all-purpose flour and whole-wheat pastry flour in almost any proportions. If your glaze isn't thin enough, just carefully add more milk.

Peach Crisp

Here's the recipe I promised for Peach Crisp. The first time I made it, I shared it with our next-door neighbors. Jane said it was the best thing she'd ever tasted. It really is yummy! I've played around with the volume, since it makes way more than Matt and I can eat.

Peach Crisp

4 pounds (10 to 12 small, 6 large) peaches

1 teaspoon vanilla extract

2/3 cup sugar 

1/3 cup flour

1/2 teaspoon ground ginger

Topping:

1 1/2 cups flour 

1/2 teaspoon salt 

1 1/2 sticks butter, softened to room temperature and cut into bits 

1 cup brown sugar 

1 1/2 cup oats 

1 cup chopped pecans 

1. Preheat oven to 375 degrees. Coat a 13-by-9-inch baking dish with cooking spray.

2. Cut fruit in half; remove the pits and cut each half into 4 wedges. (I cut them into slices.) Toss with the vanilla, sugar, flour and ginger. Transfer to prepared baking dish.

3. In a clean bowl, combine the topping ingredients, working the mixture with your fingertips until it is in coarse crumbs. Sprinkle evenly over the filling.

4. Bake until the filling bubbles up on the edges and the fruit is very soft, 40 to 45 minutes.

DONNA'S NOTES: When I made this first, I felt the sugar overwhelmed the peaches. For the full recipe, I'd reduce the sugar to 1/2 cup. To make a smaller batch, I use four large peaches, reduced the topping by roughly 2/3, and baked it in a 9-inch square baking dish. I have the Pampered Chef manual food processor, and it works very well for the smaller amount of topping. I also have a round stoneware baking dish that works well. Follow your instincts with the amount of peaches; I almost never think I've used enough, and that's what this recipe is all about!

Chicken with Bacon and Vinegar

This is another of those recipes from The Accidental Goumet, with an odd name. So, I just call it Chicken with Bacon and Vinegar. I mean, how can I remember something like "Slick Chick" and know where to find it?!?

This is amazingly easy. Naturally, I make it with chicken thighs. When I use bone-in pieces, I find I have to cook it longer than the recipe calls for. When I do that, the sauce reduces a bit and thickens very nicely.

Chicken with Bacon and Vinegar

4 slices bacon

4 boneless, skinless chicken breast halves (about 1 1/2 pounds)

1 large shallot

1/2 cup red wine vinegar

Seasoning to taste

Dice the bacon. Rinse and pat dry the chicken breasts. Peel and mince the shallots.

Sauté the bacon in a large skillet for 3 minutes. Add the shallot and cook for 2 minutes. Add the chicken and sauté until golden - about 5 minutes per side.

Add the vinegar, season to taste, cover, and reduce the heat. Simmer until the chicken is cooked through - about 10 to 15 minutes.

Brown Sugar Oatmeal Muffins

This is a favorite "plain" muffin - the kind you can use with jams and jellies without the flavors fighting. 

Brown Sugar Oatmeal Muffins

1 cup old-fashioned oats
1 cup whole-wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed dark brown sugar
3/4 cup milk
1/4 cup (1/2 stick) butter, melted, or vegetable oil
1 teaspoon vanilla extract

Heat oven to 400 degrees. Grease muffin cups, or use foil or paper baking cups.

Thoroughly mix oats, flours, baking powder, and salt in a large bowl.

Whisk eggs and brown sugar in another bowl. When smooth, whisk in milk, melted butter, and vanilla. Pour over dry ingredients. Fold in with a rubber spatula, just until dry ingredients are moistened. 

Scoop the batter into muffin cups. Bake 15 to 25 minutes, or until springy to the touch in the center. Turn out onto a rack to cool.


DONNA'S NOTES: I usually reduce the sugar to 1/2 cup.

Chicken Breasts with Tarragon

Here is yet another chicken recipe. Yes, I do cook lots of chicken! This is rich, and I love tarragon! I received this recipe from a woman I rode the bus with years ago, and it's a real winner.

Chicken Breast with Tarragon

3 whole chicken breasts, boned and halved

Salt and freshly-ground pepper

¼ cup flour

¼ cup butter

1 tablespoon chopped shallots or onion

¼ cup dry with wine

1 teaspoon freshly-chopped tarragon, or ½ teaspoon dried

¼ cup chicken broth

¼ cup heavy cream

Skin breasts; sprinkle with salt and pepper. Dredge with flour; reserve remaining flour.

In large skillet, heat 3 tablespoons butter. Brown chicken on both sides; transfer to a heated platter. Add shallots to skillet and sauté briefly. Add the wine.

Cook liquid over high heat until nearly evaporated, while scraping loose all the brown particles.

Add reserved flour, and stir to make a thick paste. Sprinkle with tarragon, and stir in chicken broth.

Put chicken back in pan; cover and cook until tender – about 25 minutes. Transfer to heated platter and keep warm.

Add the remaining butter and the cream. Heat, stirring, and pour over chicken to serve.

DONNA’S NOTES: I use chicken thighs for this, as usual, and they certainly don’t need 25 minutes of cooking! If I use bone-in, skin-on thighs, they would require more time. I brown the chicken for 5 minutes on each sided, then take them out of the skillet. I typically don’t use wine, so I use chicken broth instead. You know by now that I don’t cook anything over high heat; it’s not needed here, either. After I put the chicken back into the pan, I may cook it for 5 or 8 minutes more, depending on my sense of how well-done the pieces are. We do no like our chicken overdone! You can certainly cut the fat in this recipe. I’ll try it with olive oil in place of much of the butter, and I know that half and half works well in place of cream.

In my experience, this recipe doesn’t make enough sauce for six chicken breast halves. I’m usually only cooking two to four thighs, so it’s plenty for that. However, if you’re fixing six pieces, I’d at least double the recipe.

Banana Bran Muffins

Here's another banana muffin recipe. This one is fairly plain, which means it's a great vehicle for jam or preserves. I always seem to have over-ripe bananas in my freezer. Made these this morning and shared them with some new neighbors.

The recipe is from a book I love: Muffins, by Elizabeth Alston.


Banana Bran Muffins


1 large egg
3/4 cup packed light brown sugar
1 1/3 cups mashed bananas
1/2 cup raisins or walnuts
1/3 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup oat bran or unprocessed wheat bran (miller's bran)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt


Heat oven to 375 degrees. Grease muffin cups, or use foil or paper baking cups.

Beat egg and sugar in medium-size bowl. When smooth, beat in bananas, raisins, oil, and vanilla. Let stand a minute.

Thoroughly mix flours, bran, baking powder, baking soda, cinnamon, and salt in a large bowl. Add banana mixture and fold in with a spatula just until dry ingredients are moistened.

Scoop batter into muffin cups. Bake 15 to 25 minutes, or until brown and springy to the touch in the center. Turn out onto a rack to cool.

DONNA'S NOTES: I rarely measure my bananas; this morning, I used 3. 

Crunchy Pea Salad

This is a warm-weather favorite in our house, and I just made some today. The recipe comes from my daughter, Laney Reeves, who got it from her Grandmother Wheeler. I think the crunch adds a lot!

Crunchy Pea Salad

2 hard-cooked eggs, chopped

1 bag of frozen peas, cooked lightly and cooled in water

1 can (flat) water chestnuts, sliced

2 tablespoons diced pimiento, drained

1/3 cup sliced green onions

1/2 cup sliced celery

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1/2 teaspoon garlic salt

1/4 teaspoon pepper

Combine cooked and cooled peas, eggs, water chestnuts, pimiento, onion, and celery. In a small bowl, stir together mayonnaise, mustard, salt, and pepper. Stir gently into salad. Allow to sit at least overnight, and up to 24 hours, in the refrigerator before serving.

Apple Walnut Cobbler

Here's a cobbler recipe that is easy and delicious. Apples are so plentiful here in the Northwest, and we love them. This cobbler has a cake-like topping, as opposed to a pie crust style. This recipe came from Cooking Light magazine originally.

Apple Walnut Cobbler

5 cups thinly sliced, peeled tart apples
3/4 cup chopped walnuts
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 beaten egg
1/2 cup evaporated milk
1/3 cup butter, melted


Spread the apples in a lightly-greased 2-quart square baking dish. Sprinkle with 1/2 cup of the walnuts, the 1/4 cup sugar, and the cinnamon. In a medium mixing bowl, stir together flour, the 1/2 cup sugar, and baking powder.

In a small bowl, combine the egg, evaporated milk, and melted butter. Stir the egg mixture into dry ingredients until smooth. Pour evenly over apples; sprinkle with remaining walnuts.

Bake in 325 degree oven for 50 to 55 minutes, or until a toothpick inserted in center comes out clean. Serve cobbler warm, cut into squares. If desired, serve with ice cream or whipped cream. Makes 9 servings.

DONNA'S NOTES: Chop the walnuts very fine, unless you really like lots of chunks. I recommend mixing the apples, walnuts, sugar, and cinnamon together, either in a bowl or in the baking dish. I think it distributes the flavors better.

Halibut with Capers

 Fresh halibut is available right now, and this is an easy, stove-top preparation.

HALIBUT WITH CAPERS

INGREDIENTS

1 tablespoon olive oil

2 (8 ounce) halibut steaks

1/2 cup white wine

1 teaspoon chopped garlic

1/4 cup butter

Salt and pepper to taste

3 tablespoons capers, with liquid

DIRECTIONS

Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.

Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.

Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.

DONNA'S NOTES: I would not add salt to the sauce. The capers are salty enough; if you prefer more, add it at the table. You can guess, by now, that I don't use wine in this; chicken broth is my preferred substitute, and it works very well in this recipe. I do not use medium-high heat for much of anything, and especially not for fragile fish! If you've cooked the halibut enough to brown it, it probably doesn't need any further cooking in the sauce; I just pour the sauce over the fish as I serve it. This has an excellent flavor and is incredibly easy!!