Thursday, October 16, 2008

Bean Dip

Melissa- can you share that recipe for that bean dip you make? I think it has black beans, cilantro, some dressing. You made it for me when I was pregnant with Carter, and I've been thinking of it lately (no, I'm not pregnant)! :) It's just so yummy!

Tuesday, October 7, 2008

Aunt Beth's Apple Cake

This is our favorite fall recipe.  It's a family tradition at our house. (We used to make it with apples we picked at Grisamore Farms.  Sigh.  I miss Ithaca.)  All credit for the recipe goes to my great-aunt Beth Snow.

Aunt Beth's Apple Cake

1 and 3/4 c. sugar
1/2 c. shortening

Cream the above and add the following:

2 unbeaten eggs
6 large apples, peeled, cored, and grated (makes 2 c. ground)
2 c. nuts (we leave these out)
2 tsp. soda
1/2 tsp. nutmeg
2 c. flour (we use whole wheat)
2 tsp. cinnamon

Bake at 375 degrees for 45 minutes in a 9 x 12 inch pan.  Serve drizzled with caramel sauce.  We usually are lazy and buy some, but you can also make your own:

Caramel Sauce

1 c. brown sugar
1/2 c. butter
2/3 c. canned milk
1 c. white sugar
1/2 c. corn syrup

Heat until thoroughly dissolved and serve warm.

Thursday, October 2, 2008

Super EASY whole wheat bread

I love homemade whole wheat bread, but I was always afraid to make it because it seemed so hard, but then I was given this recipe. It is seriously the EASIEST bread to make...with maybe 15 minutes prep time. (given that you have a Bosch or a Kitchen Aid)

10-12 cups whole wheat flour (I usually use about 11)--if you grind your own flour it's about 7 cups wheat ground
2 rounded tablespoons dry yeast
500 mg vitamin C (optional--I've never used this and it turns out fine)
4 cups very warm water
1/3 cup vegetable oil
1/3 cup honey (or you can substitute sugar)
1 tablespoon salt

Mix half of flour, yeast, vitamin C

Add water, oil, honey, and salt (new trick that someone just taught me...add the oil, then measure the honey in the same measuring cup as the oil and it will all come out no problem). Mix

Add remaining flour, and knead for 8 minutes.

Make into 3 loaves (shape with your hands). Let rise in the oven with a bowl of boiling water for 30 minutes.

Bake at 350 for 30 minutes (just let the oven warm up as part of the 30 minutes.)

Butternut Squash Soup

A few years ago I discovered Moosewood (YUM!) of the first things I tried there was butternut squash soup. Since then I've been searching for a recipe that tastes as good as what I had there, and I think I've finally found one! I was perusing the internet and found this recipe on a blog. Unfortunately I quickly scribbled it down and didn't bother to write down the blog where I found it to give the owner the credit deserved.

2 1/2 cups butternut squash (peeled and cubed)
4 cups chicken or vegetable broth
1 med. onion
1/2 tsp sage
1 tsp thyme
1/2 tsp nutmeg
1 TBS butter

Saute onion in butter, add butternut squash and cook for 10-20 minutes until tender. You can add 3-4 TBS broth to keep from burning. Add sage, thyme, and nutmeg and saute for 1 minute. Add remaining broth and let simmer for about 15 minutes. Cool and puree (directions noted that it is a disaster if you don't let it cool before you puree). Return to stove and reheat.