Breakfast: Apple, Potato Bread Sandwich

Homemade placemat on the table.

One half of a granny smith apple with a pat from a stick of M80 butter. (M80 is a local restaurant)

Two ends of potato bread toast with a smattering of sunflower seed butter. One with a little honey.

The last remains of Spicy Maple Cashew Mini Artisan Crisps, from Albertson's, including the crumbs on my fingers.

A 2-cup mug of 2-minute nuked tap water.

Yum Yum

P.S. The crisps, aka crackers, can serve many purposes and have a slight sweet date-like taste. M80 is a local restaurant in Missoula, and their butter blend is especially noteworthy. I wish I had their recipe. I was using my imagination and currently sticks of M80 butter are not available., At the M80 restaurant only about a tablespoon of their butter is accompanied with some meals. I"ll make that a project of mine and try to get their recipe or something close to share with us.

CB.

Hazelnut Shortbread Cookies

1 cup butter, softened (2 sticks)

1/2 cup confectioners' sugar

1 tablespoon hazelnut extract

2 teaspoons vanilla extract

1/4 teaspoon salt

2 cups all-purpose flour

1 1/2 cups chopped hazelnuts

Preheat oven to 325 degrees F. In a large bowl cream butter and sugar. Add hazelnut and vanilla extracts, and salt; mix well. Gradually add flour, and fold in the hazelnuts.

Roll a tablespoon of dough into a ball. Place 12 dough balls on an ungreased baking sheet and flatten each slightly with a fork.

Bake for 18 to 22 minutes or until the edges are golden brown. Cool on a wire rack. Makes 36 cookies.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from the Pecan Sandies recipe.

Mississippi Mud Cake

Cake:

2 sticks butter (1 cup), melted

1/2 cup cocoa

pinch of salt

2 cups sugar

4 eggs, beaten

1 1/2 cups chopped nuts

1 1/2 cups flour

Middle layer:

marshmallow cream

Topping:

1 stick butter (1/2 cup), melted

1/3 cup cocoa

1/3 cup milk

1 tablespoon vanilla

1 box of powdered sugar, (about 3 1/2 cups)

Preheat oven to 350F. Grease a 9x13 inch pan. Mix all of the cake ingredients and spread into prepared pan. Bake for 25 to 30 minutes. 

When cake is done spread marshmallow creme on top while cake is still warm.

Mix the topping ingredients and spread on top of the marshmallow cream layer.

Submitted by Joan Dodge, Blessed Trinity Catholic Community, Source: Jaunice Yows

Peanut Butter Chocolate Banana Brownies

2 ripe bananas

1 cup sugar

1/2 cup butter (1stick), melted

1 teaspoon vanilla

1 egg, beaten

1 cup flour

1/4 cup unsweetened cocoa

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup mini chocolate chips or peanut butter chips

1/2 cup peanut butter

Preheat oven to 350F, lightly oil the bottom of a 9x9 inch pan.

In a large bowl, smash bananas, add sugar, melted butter, vanilla, and egg. Mix well.

In a separate bowl, mix flour, cocoa, baking powder, and salt. Add to the butter mixture until just blended.

Fold in the chips. Pour into the prepared pan.

Heat the peanut butter for 30 seconds in the microwave. Dollup onto brownie top in about 9 places. Use a knife to swirl the peanut butter through the batter.

Bake for about 30 minutes. Check for doneness with the toothpick test. Let cool a little and cut into squares. Enjoy.

Submitted by Joan Dodge, Blessed Trinity Catholic Community

Seven Layer Bars

1/4 lb. butter (1 stick)

2 cups graham cracker crumbs (about 16 full size crackers)

1/2 teaspoon salt

1 cup chocolate chips

1 cup butterscotch chips

1 cup shredded coconut

1 to 1 1/2 cups nuts

1 14 oz can sweetened condensed milk

Melt the butter. Layer the graham cracker crumbs in a 9 x 13 inch pan. Sprinkle melted butter on top.

Layer the remaining ingredients and bake at 325F for 30 minutes. Let cool and cut into bars.

Submitted by Joan Dodge, Blessed Trinity Catholic Community

Nutted Date Bars

1 cup dates, chopped, approximately 20 dates

1 cup walnuts, chopped

2 eggs

1 cup powdered sugar

1 tablespoon melted shortening

1 tablespoon lemon juice

1/4 cup flour

1/2 teaspoon salt

Combine dates and nuts. 

Beat eggs until light. Add powdered sugar, melted shortening, lemon juice, flour and salt.

Combine the two mixtures. Spread on a greased 8x8 inch baking pan. Bake on 350F for 20 minutes.

Let cool. Cut into bars. 

(Optional) Dip into powdered sugar.

Submitted by Joan Dodge, Blessed Trinity Catholic Community, from her Mom's recipe box

Franciscanized Lady Jacoba Almond Cookies

3 tablespoons butter

1 cup packed brown sugar

1 egg

1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

1 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/2 cup sliced almonds

In a large bowl, beat butter and brown sugar until crumbly. Beat in egg and vanilla and almond flavoring.

Combine the flour, baking soda, and cinnamon; gradually add to the butter mixture and mix well. Shape into 2 6 inch rolls; wrap each in plastic wrap. Refrigerate overnight.

Unwrap; cut into 1/4 inch slices. Place on greased baking sheets. Sprinkle with sliced almonds. Press almonds in lightly on top of cookie.

Bake 350 degrees for 7-10 minutes until lightly brown. Cool for 2-3 minutes before removing to wire racks. Makes about 4 1/2 dozen cookies.

Submitted by Ann Schellinger OFS, from Franciscan Sister of Christian Charity Andrianna Schouten

Peanut Butter Chocolate Chip Biscotti

Yield: about 30 biscotti

Ingredients:
3 cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
6 tbsp. unsalted butter, at room temperature
¾ cup creamy peanut butter
1 cup sugar
2 tsp. vanilla extract
3 large eggs
1 cup mini chocolate chips (or chopped dark chocolate)
Additional chocolate, for drizzling (optional)

Directions:

Preheat the oven to 350˚ F.  Line a baking sheet with parchment paper or a silicone baking mat.  In a medium bowl, combine the flour, baking powder and salt.  Whisk to blend.  In the bowl of an electric mixer, combine the butter, peanut butter and sugar.  Beat on medium-high speed until fluffy and smooth, 1-2 minutes.  Blend in the vanilla.  Beat in the eggs one at a time, scraping down the bowl as needed between additions.  With the mixer on low speed, blend in the dry ingredients just until incorporated.  Stir in the chocolate chips or chocolate chunks until evenly distributed.

Divide the dough in half.  Shape into logs on the prepared baking sheet, about 11- by 3-inches in size, spacing at least 3 inches apart.  Bake for 30 minutes.  Remove the pan from the oven while maintaining the oven temperature.  Let the logs cool for 10 minutes.  Slice the logs diagonally into slices about ½- to ¾-inch thick.  Lay the slices, cut side down, on the baking sheet.  Bake, turning once, until the slices are slightly crisp, about 20-30 minutes more.   Transfer to a cooling rack and let cool completely.  If desired, drizzle cooled biscotti with additional melted chocolate.  Let set before serving.

Source: Annie's Eats Blog

Chocolate Fudge

Makes 4 to 5 pounds of fudge.

1 cup butter

4 1/2 cups white sugar

1 12 oz. can evaporated milk

1 7 1/2 oz jar marshmallow cream

1 12 oz. pkg milk chocolate chips

1 12 oz. pkg semi-sweet chocolate chips

1 cup nuts (optional)

1 tsp vanilla

Melt butter in a 3-quart saucepan.

Add sugar and evaporated milk.

Bring to a boil and then low boil for about 8 minutes.

Keep an eye on it, it can boil over easily.

Remove from heat and add marshmallow cream, chocolate chips, nuts, and vanilla.

Mix well with a hand mixer.

Lightly oil 4 to 5 small containers or 1 large one.

Pour fudge into containers, let cool, and then refrigerate.

Keeps for weeks in the fridge.

Colleen Frank, Christ the King

 

Sugar and Spice Candied Nuts

These can be made with just pecans or a mix of nuts. They come together easily and make delicious holiday gifts – sure to disappear quickly!

1/3 cup dark-brown sugar

2/3 cup white granulated sugar

1 teaspoon kosher salt

Generous pinch of cayenne pepper

1 teaspoon ground cinnamon

1 pound nuts, such as pecans, almonds or cashews

1 egg white, room temperature

1 tablespoon water 

Preheat oven to 300 degrees F. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps, set aside. Beat egg white and water until frothy but not stiff. Add nuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together. 

Adapted from Elizabeth Karmel of Hill Country

  

Lemon Coconut Bars

Mix together in a large bowl:

·      ½ cup melted butter, 2 TBLS brown sugar and a pinch of salt

Measure and add:

1 ¼ cups sifted flour

Mix well, and spread evenly in a greased 8 x 8 baking pan. Press firmly. Bake in a moderate oven (350 F) for 5 minutes.

Measure and mix well:

·       1 cup brown sugar

·        ¼ tsp baking powder

·        ½ tsp salt

·        1 cup chopped walnuts

·        4 oz. shredded coconut

Add 2 eggs well beaten. Mix well, and spread over the first mixture. Bake at 350F for 20 -25 minutes. Cool in pan. While still warm, combine:

·        Juice of 1 lemon

·        1 TBLS melted butter

·        ¾ to 1 cup powdered sugar

Mix to make a thin icing. Pour over the cake. Cool. Cut into 1-inch squares.

Mrs. Jack Gneiting, Chamber of Commerce, Columbus Montana, First Ladies Cookbook

Oatmeal Cake with Crunchy Broiled Topping

Cake

1 1/4 cups boiling water

1 cup instant oatmeal

1 1/2 cups sifted unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup (1 stick) unsalted butter

1/2 teaspoon freshly grated lemon rind

3/4 cup granulated sugar

3/4 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

In a medium saucepan, bring water to a boil. Add the oatmeal. Return to a boil and cook for 1 minute. Set aside.

Position rack in the lower third of the oven and preheat to 350F. Butter a 9x13x2 inch oblong cake pan.

Sift flour, baking soda, salt, and spices together in a triple sifter. Set aside.

Cut the butter into one-inch pieces and place in a large bowl. Add lemon rind. Soften on low speed, then increase speed to medium-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.

Add the granulated sugar, 1 tablespoon at a time taking 3 to 4 minutes to blend it in well. Add the light brown sugar over an additional 3 to 4 minutes. Scape the sides of the bowl as necessary.

Add the eggs, 1 at a time at 1-minute intervals, scraping the sides of the bowl. Blend in cooled oatmeal and the vanilla.

Reduce mixer to medium-low. Add the dry ingredients all at once, and mix for 30 seconds longer, scraping the bowl as necessary.

Spoon the batter into the prepared and smooth the surface with the back of a tablespoon.

Bake in a preheated oven for 40 to 45 minutes or until the cake is springy to the touch and begins to come away from the side of the pan. Remove cake from oven and let stand for 10 minutes.

Prepare broiled topping. Spoon warm topping over the cake spreading it gently with the back of a tablespoon as best you can. Take care not to tear the cake.

Set oven temperature to broil and return the cake to oven. Broil for 45 to 60 seconds, or until topping bubbles and turns golden brown. Watch carefully to avoid burning.

Remove the cake from the oven and set on a cake rack to cool. when ready to serve cut into squares. For storage Cover the cake lightly with aluminum foil and store at room temperature for up to 5 days.

Broiled Topping

1 cup pecans, chopped

1 cup shredded coconut

1/3 cup (2/3 stick) unsalted butter

1/2 cup light brown sugar

1/3 cup heavy cream

1 large egg yolk

In a bowl combine pecans and coconut. Set aside.

In a medium skillet, melt butter over low heat and blend in sugar, cream, egg yolk, and nut mixture. Heat briefly, stirring to combine. The mixture may be made ahead but must be warmed before using.

Let the finished cake stand for 10 minutes to set. then distribute the warm pecan/coconut mixture over the top of the hot cake and gently spread with the back of a tablespoon, taking care not to tear the cake.

Set the oven temperature to broil and return the cake to the oven. Broil for 45 to 60 seconds, or until the topping bubbles and turns a golden brown. Watch carefully to avoid burning.

Adapted from Great Cakes by Carole Walter

English Toffee

3/4 cup brown sugar

1/2 cup butter 

1 cup chopped pecans, divided

1/4/ cup semisweet chocolate chips

Melt butter and sugar; bring to a boil.

Continue to boil for 7 minutes at medium heat

Butter 9X9 inch pan

Spread 1/2 cup pecans in the bottom of the pan.

Pour butter mixture over nuts.

Sprinkle chocolate chips and remaining pecans over the mixture.

Cut into bars before candy hardens.

Source: book Thymes Remembered by The Junior League of Tallahassee, Inc

Coconut Pecan Bars

For the dough

1/2 cup butter

1/4 cup sugar

1 egg

1/2 teaspoon vanilla

1 1/4 cups flour

1/4 teaspoon salt

For the topping

2 beaten eggs

1 cup brown sugar

1 cup flaked coconut

1 cup chopped pecans

1/4 cup flour

1/4 teaspoon salt

1 teaspoon vanilla

Dough directions:

Cream the butter and sugar until well blended. Beat in the egg and vanilla until well blended. Mix the flour and salt in a separate bowl and then add in three parts to the butter mixture, blending well. Place the dough evenly in a greased 8 x 8 pan. Bake for 15 minutes at 350F. Cool slightly before spreading topping.

Topping:

Mix all ingredients together and then spread on top of the dough. Bake at 350F for 25 minutes.

Adapted from Trudy Denton 

Baklava

Baklava

6 cups chopped pecans

1 cup packed brown sugar

2 teaspoons ground cinnamon

1 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 1/2 cups unsalted butter (3 sticks), melted, cooled slightly

1 pound frozen phyllo, thawed (approx. 28 sheets, 9x14 inches each)

Syrup

1 cup honey

1 cup sugar

3/4 cup water

2 teaspoons ground cinnamon

1 teaspoon ground allspice

1/4 teaspoon ground cloves

2 to 4 tablespoons fresh lemon juice

1/8 teaspoon salt

Grind pecans coarsely in a food processor, if needed, and place in a mixing bowl. Mix the brown sugar, cinnamon, allspice, cloves, and salt well, add to the pecans, and mix well again.

Set up your work area with the bowl of nut mix, the melted butter, a pastry brush, and a 17x11-inch rimmed baking sheet. Unfold the package of phyllo and place it next to the baking sheet.

Brush the baking sheet with butter.

Lay 2 sheets of phyllo in the baking sheet, and brush the top sheet with melted butter. Do this 3 more times, 2 sheets of phyllo at a time, buttering the top sheet, for a total of 8 sheets of phyllo. Sprinkle about 1 1/2 cups of nut mixture evenly on the pastry. Cover the nuts with 2 sheets of phyllo, buttering the top sheet, and repeat for a total of 4 sheets. Sprinkle about 1 1/2 cups nut mixture. Repeat with 4 more sheets of phyllo, two at a time, buttering the top sheets as before; top with 1 1/2 cups of nut mixture. Repeat with 4 sheets of phyllo, two at a time, buttering the top sheet. Sprinkle with the remaining nut mixture. Top with the rest of the phyllo, two sheets at a time buttering the top sheet each time. The baklava will have 4 layers of nut mixture and 5 layers of phyllo. The final layer of phyllo will be about 8 sheets. Butter the top sheet of phyllo generously.

With a sharp knife cut into diamonds. There will be some triangles around the edges. Cut down but not all the way through the bottom layer.

Bake 60 minutes at 300F. Check every 15 minutes or so to make sure it is not browning too quickly. It is done when phyllo is golden and crisp.

While baklava bakes, make the syrup. Put the honey, sugar, water, cinnamon, allspice, cloves, and salt in a saucepan. Add the lemon juice but do not overdo it; add in 1/2 teaspoon increments until you have the desired taste. Bring to a boil, reduce the heat, and simmer for 15 to 25 minutes until the syrup has thickened. Be careful to not let the syrup boil over.

When you take the baklava from the oven, set it aside to cool for about 20 minutes. then pour the hot syrup over the whole baklava, and cut along the scored lines all the way through to the bottom layer so the syrup will run down to all the layers. Serve at room temperature.

Adapted from book Moosewood Restaurant Favorites

Pecan Sandies

2 cups butter, softened

1 cup confectioner's sugar

2 tablespoons water

4 teaspoons vanilla extract

1 teaspoon almond extract (optional)

1 teaspoon salt

4 cups all-purpose flour

2 cups chopped pecans

additional confectioners' sugar

Preheat oven to 300F.

In a large bowl, cream butter and sugar. Add water, vanilla, and almond (optional) extracts, 1 tsp salt and mix well. Gradually add flour; fold in pecans.

Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers, or flatten with a fork in the middle of the dough.

Bake for 20-25 minutes or until the bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioner's sugar.

Adapted from an online recipe

 

Raspberry or Blackberry Cobbler with Coconut Pecan Topping

Filling:

8 cups raspberries or blackberries, fresh or frozen (thawed slightly if frozen)

1 cup sugar

1/4 cup instant tapioca

juice of 1/2 lime

pinch of salt

Topping:

1 cup all-purpose flour

1 cup sweetened shredded coconut

3/4 cup sugar

1 cup pecans, coarsely chopped

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup cold unsalted butter, cubed (1 stick)

1 egg

Toss berries with 1 cup sugar, tapioca, lime juice, and a pinch of salt in a medium bowl. Spoon into a 2-quart baking dish. 

Combine flour, coconut, 3/4 cup sugar, pecans, baking powder, and salt in a second medium bowl. Using your fingertips, knead the butter until incorporated. The mixture should look like course sand. Blend in the egg, then arrange topping over the berries in clumps, covering them evenly. 

Bake the cobbler for 45-50 minutes, or until golden and crisp and the filling is thick and bubbly.

Cool on a rack for at least 1 hour before serving. Serve with ice cream if you like.

Adapted from www.CusineAtHome.com August 2005

Whole Wheat Banana Nut Muffins

2 cups whole wheat flour

1 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 cup honey

3 eggs

1/3 cup vegetable oil

1 teaspoon vanilla flavoring

1 cup mashed bananas (2 to 3)

1/2 cup chopped walnuts

Preheat oven to 350F and line a standard muffin tin with standard paper baking cups.

Sift the first 6 dry ingredients together in a medium bowl. Combine honey, eggs, vegetable oil, vanilla flavoring, and mashed bananas in a separate large bowl and beat until smooth and fluffy. Gradually add the dry ingredients to the banana batter and beat until smooth. Add and mix in walnuts. Scoop approximately 1/4 cup mix evenly into each muffin tin. Bake at 350F for 25 minutes. Yields 12 muffins.

Submitted by Cathy Burleson, Blessed Trinity Catholic Church, adapted from Favorite Brand Name Recipe Cookbook