31 Days of Fall - Day 29 Apricot Pecan Bread

What a fantastic flavor combination -- apricots and pecans.  With dried fruit being a fall treat it only makes sense to make this delicious bread when the weather turns cold. 

Apricot Pecan Bread

Part of 31 Days of Fall.

31 Days of Fall - Day 21 Pear Muffins

In all the love pumpkins and apples get in the fall, pears are sometimes left out, which is terribly unfair as pears are such wonderful fruits.  So, to pay homage to the delicious, juicy pear, I sharing a pear muffin recipe I've been making for at least 13 years.

Pear Mini Muffins

2 c all purpose flour
1 t baking soda
1 t cinnamon
1/2 t allspice
1/2 t salt
1 c buttermilk
1/4 c vegetable oil
1 egg
2/3 c packed brown sugar
1 16 oz can pear slices, drained and chopped

Preheat oven to 350 degrees.  Line mini muffin pan with paper liners or spray with cooking spray. 

In a medium bowl, sift the flour, baking soda, cinnamon, allspice and salt.

In a large bowl, blend buttermilk, oil, egg and brown sugar.  Add flour mixture top wet ingredients and stir until combined.  Fold in pears.

Fill muffin cups 2/3 full.  Bake for 18 - 20 minutes until golden.

Part of 31 Days of Fall. 

Waffles

I used to be an Eggo kind of gal.  In my head, making waffles was just too hard, eventhough I had a waffle iron (a wedding gift, circa 1995) hiding in a cabinet somewhere.   As I began to embrace the ideas that home made anything was better and cheaper I hunted down and wiped the dust off that old waffle iron.  I turned to my trusty, never let me down Southern Living Ultimate Cookbook and made my first batch of waffles.  I haven't looked at an Eggo box since.  These are delish and so easy. 

 

 

Ultimate Waffles

adapted from Southern Living Ultimate Cookbook

 

1 1/2 cups all purpose flour

1 c whole wheat flour

1 T plus 1 t baking powder

3/4 t salt

1 1/2 T sugar

2 large eggs, beaten

2 1/2 c milk

3/4 c vegetable oil

2 t vanilla

 

Combine first 4 ingredients in a large bowl.

 

Combine wet ingredients.  Add to flour mixture, stirring with a wire whisk just until dry ingredients are moistened.

 

Oil and pre-heat waffle iron.  Cook 1/2 c waffle mixture in waffle iron until golden.  Serve warm.

 

Makes between 16 - 22 waffles depending on the size of your waffle iron.

 

 

Spinach and Bacon Quiche

This is a quick, delicious quiche, perfect for spring and summer.  I treat this recipe as a base and make changes based on in season vegetables or vegetables that need to be used quickly.  I also vary the protein, using bacon, sausage, canadian bacon or ham.   This orginal recipe is from Life as Mom. 

Spinach and Bacon Quiche

1 unbaked pie crust
1 cup shredded cheddar cheese
2 cups fresh spinach
1 small tomato, chopped
4 slices bacon, chopped and cooked
4 eggs
1 1/2 c milk
1/4 t salt
1/4 t pepper

Preheat oven to 350 degrees. 
Sprinkle cheese, vegetables and bacon in bottom of unbaked pie crust.  Mix eggs, milk and seasonings in a bowl.  Pour into pie crust.  Bake for 1 hour, or until knife inserted in quiche comes out clean.  Allow to sit for 10 minutes before serving. 

Linking up to

Life as Mom Ultimate Recipe Swap

Blueberry Zucchini Muffins

Boo Boo has been my sous chef for several years.  I love having her help me in the kitchen.  This spring I have been letting her participate in the cooking process more and more.  She made these Blueberry Zucchini Muffins all  by herself. 

3 eggs, lightly beaten
1 c vegetable oil
3 t vanilla extract
2 1/4 c white sugar
2 c shredded zucchini
3 c all purpose flour (1 1/2 c white and 1 1/2 c wheat)
1 t salt
1 t baking powder
1/4 t baking soda
1 T ground cinnamon ( we use a bit less)
1 pint fresh blueberries (frozen work too)

Preheat oven to 350 degrees.  Line 28 muffin cups with liners. 

In a large bowl, stir together eggs, oil, vanilla and sugar.  Fold in the zucchini.  Beat in dry ingredients.  Gently fold in blueberries.  Fill muffins cups 2/3 full. 

Bake for 12 - 15 minutes or until a toothpick inserted in the center comes out clean. 

These freeze very well for a quick weekday breakfast.

Original recipe from allrecipes.com

Linking to -

Life As Mom

Holiday Baking Week - Cinnamon Rolls

My family loves cinnamon rolls and they especially like ooey, gooey, dripping with icing homemade ones.  I am forever on a quest for the perfect cinnamon rolls.  I finally found the perfect icing, but was still looking for THE roll recipe.  I received the Pioneer Woman Cookbook last fall and decided to try her cinnamon roll recipe.  I was thrilled to discover it makes a HUGE batch, perfect for freezing or gift giving.  This recipe got a 2 thumbs up from everyone, even DH, the hands down cinnamon roll expert in our house.  I made these this week to share with some very close friends and to take to my mom's house for Christmas morning. 

Here is PW's original recipe-
PW's Cinnamon Rolls with Maple Icing

My DH is a purist and his cinnamon rolls can only be topped with vanilla icing.  Below is the icing recipe I have created over the years to top our cinnamon rolls.  It is the one my family prefers. 

Cinnamon Roll Glaze
** make this recipe 4 or 5 times to cover all the rolls in PW's recipe above)
1 c powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract

Mix all ingredients until combined.  Add powdered sugar a bit at a time to achieve your desired consistency.  Spread over warm rolls.  Serve or package up and share with your friends.  Be prepared to bask in their praise. 

Pumpkin Granola

I've been making my own granola for about a year now and I can't believe how delicious it is.  I have several favorites, including Peanut Butter, and Vanilla .  My holiday granola recipe is this Pumpkin Granola.  Topped with dried cranberries and chopped dried apples it is a great addition to my granola recipe collection.

Pumpkin Granola

3 cups oats
1 c shredded coconut
1/2 c wheat germ
1 c rice krispies
1/2 c sunflower seeds
1/2 c  pumpkin puree
1/2 c honey
1 t vanilla
1 t cinnamon
1/2 t nutmeg
1/4 t ground ginger
dash salt
dried cranberries
dried chopped apples

Stir together first 4 ingredients in a large bowl.

In a separate bowl, stir together the pumpkin puree, honey and seasonings.  Add to dry ingredients and stir throughly, until well coated.

Spread on a large cookie sheet, bake at 250 degrees for an hour, stirring every 15 minutes. 

Remove from oven, cool.  Store in an airtight container.  Top with cranberries and apples before serving. 

Note- this is not my original recipe, however I don't remember where I found it.  My apologies to the original creator.

Linked to
Ingredient Spotlight at Eat At Home

Holiday Baking Week - Orange Cranberry Biscotti

Welcome to Holiday Baking Week here on Love Being In My Southern Kitchen!  Each day this week, I will be sharing one of the treats I am making for family and friends this holiday season.  Hope you find a new favorite.

This was the first biscotti recipe I ever made and it is still my favorite.  It is so easy to make and has such a delicious taste.  I really like it with my morning coffee.  I gave it as gifts last year to my neighbors and there have been several hints as it gets closer to Christmas this year.  I found the recipe at allrecipes.com.  I made a couple of  changes.  I used orange juice instead of orange liqueur as I like the taste better (and I have to save my Grand Marnier for my cosmos!) and I drizzled melted white chocolate over the cooled biscotti to add one more element of flavor.

Orange Cranberry Biscotti

1/2 c butter

3/4 c sugar

2 eggs

1 T orange zest

2 T orange juice

2 1/4 c flour

1 1/2 t baking powder

1/4 t salt

1 1/2 t cinnamon

1/4 c chopped dried cranberries

3/4 c toasted, chopped almonds

Preheat oven to 350 degrees.

In a medium bowl, cream together the butter and sugar.  Beat in egg.  Stir in orange zest and orange juice.  Sift together flour, bkaing powder, salt and cinnamon, stir into the creamed mixture, then stir in almonds and cranberries.

On a lightly floured surface, divide the dough in half.  Roll each half into a log about 1 1/2 inches wide by 10 inches long.  Set the rolls lengthwise on a baking sheet at least 3 inches apart, and flatten slightly.

Bake for 20 - 25 minutes in the preheated oven, until firm to the touch and slightly brown on top.

Cool for 10 - 15 minutes, then slice each log crosswise, at a diagonal, into 1/2 inch wide slices.  Lay them cut side down on the baking sheet and return to the oven for 10 minutes, then turn over and bake for 10 more minutes.  Cool completely, then drizzle with melted white chocolate. 

Cool on wire racks, store in an airtight container.

Linking to -

Tasty Tuesday

Make Ahead Meals for Busy Moms

Holly Bloggy Christmas
Ingredient Spotlight

Apricot Pecan Bread

Years ago, my cousin made a delicious apricot bread at Christmas. We all loved it and I have been searching for the recipe ever since.  I finally found it and it is just as good as I remember.   This moist, flavorful quick bread will become a family favorite.  I ususally omit nuts from my quick bread recipes, but don't do it with this one.  The pecans are the perfect taste and texture compliment to the apricots. 

Apricot Pecan Bread

from Southern Living November 1997

2 1/2 cups dried apricots, chopped

1 c chopped pecans

3 c all-purpose flour, divided

1 c wheat flour

1/2 c butter, softened

2 c sugar

2 large eggs

4 t baking powder

1/2 t baking soda

1/2 t salt

1 1/2 c orange juice (I used Simply Orange - great orange flavor!)

Combine chopped apricot and warm water to cover in a large bowl; let stand 30 minutes.  Drain apricot. *** Stir in pecans and 1/2 c all-purpose flour.

Beat butter at medium speed with an electric mixer 2 minutes; gradually add sugar, beating well.  Add eggs, one at a time, beating after each addition. 

Combine remaining 3 1/2 c flour, baking powder, baking soda and salt.  Add to butter mixture alternately with orange juice, beginning and ending with flour mixture.  Stir in apricot mixture. 

Spoon batter into two pgreased and floured 8 x 4 inch loaf pans; let stand at room temperature 20 minutes. 

Bake bread at 350 for 1 hour or until a wooden pick inserted in center comes out clean.  Cool in pans on a wire rack 10 - 15 minutes;  remove from pans, and cool completely on wire rack.   Makes 2 loaves. 

***NOTE - I used Trader Joe's Dried Apricots and they were very plump and moist.  I did NOT soak them and they were delicious. 

Linking up to

Eat At Home Cooks

Life As Mom Ultimate Recipe Swap

Sweet Tooth Friday

Pumpkin Apple Muffins

In honor of the first fall like days in Atlanta, I pulled out the apples and pumpkin to make one of my favorite fall treats, Pumpkin Apple Muffins.  Love these with a cup of pumpkin spice coffee while sitting on the back porch.  Perfect.

Pumpkin Apple Muffins
from Southern Living Annual Recipe Collection 20th Anniversary Edition

1 2/3 cups all-purpose flour
1 t baking soda
1/4 t baking powder
1/4 t salt
1 T pumpkin pie spice
1 c sugar
1 c canned pumpkin
1/2 c butter or margarine, melted
2 large eggs, lightly beaten
1 Granny Smith apple, peeled and finely chopped
3 T sugar
1 t pumpkin pie spice

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter and eggs, and add to dy ingredients, stirring just until moistened. Fold in chopped apple and spoon into greased muffin pans, filling two-thirds full.


Combine 3 T sugar and 1 t pumpkin pie spice; sprinkle evenly over muffins. Bake at 350* for 20 minutes. Remove from pans immediately and cool on wire racks. Makes 2 dozen.

Linking up to
Eat at Home Ingredient Spotlight
Ultimate Recipe Swap at Life as Mom
Sweet Tooth Friday

All-American Frittata

What can be better than eggs, bacon and cheese?  Nothing really, but putting them all together in a 75 year old iron skillet makes them fabulous!  This is one of our favorite quick meals.  It takes only minutes to pull together, 10 minutes in the oven and it makes use of those bits and pieces hiding in the refrigerator. 

All-American Frittata

2 c frozen hash browns, thawed

1/2 T vegetable oil

8 eggs, beaten

3/4 c diced ham or cooked, chopped bacon or cooked, crumbled sausage - whatever you've got, or leave out the meat if you want

salt and pepper to taste

1/4 t garlic powder

1/4 t onion powder

1 cup add ins  - scour your refrigerator for those bits of leftover vegetables- see idea list at bottom
1/2 c shredded cheese - your favorite or whatever you've got

In a seasoned iron skillet, heat oil.  Add hash browns and cook until soft. 
Beat eggs, adding salt, pepper, garlic powder and onion powder.
Top hash browns with bacon and add ins of your choice, pour eggs over . 
Top  with cheese. 
Cook until bottom is set, then bake in a 350 degree oven for 10 minutes. 

*** Add ins - spinach, sun-dried tomatoes, asparagus, broccoli, squash, zucchini, onions, green or red peppers, peas

Serve with salad and fruit for a great quick meal.

Linked to
Life as Mom Ultimate Recipe Swap
Ingredient Spotlight - Bacon at Eat At Home Cooks

Banana Apple Craisin Muffins

We make a lot of muffins around here.  They are a quick nutritious breakfast on the run as well as great after school snacks.  I found the following recipe at Big Mama's Kitchen.  I changed it just a bit by adding craisins, omitting the Vanilla Glaze and cutting the sugars just a bit.  This is my new favorite muffin!  Hope you love them too.

Banana Apple Craisin Muffins
1/2 c butter, softened
1/3 c granulated sugar
1/3 c brown sugar
2 eggs
1/4 c vanilla yogurt
1/4 c applesauce
2 t vanilla extract
1 c all-purpose flour
3/4 c whole wheat flour
1 t baking soda
1/2 t salt
1 t cinnamon
3 bananas, mashed
1 c Granny Smith apple, peeled and diced small
3/4 c craisins

Preheat oven to 350 degrees.  Line two cupcake/muffin tins with 15 paper liners.

In a large stand mixer, cream together butter and both sugars until light and fluffy.  Add eggs, one at a time and mix.  Add the yougurt, applesauce, vanilla and mix until just incorporated.  Sift in the flours, baking soda, salt and cinnamon, add to wet mixture and mix on low until just combined.  Fold in by hand the bananas, apples and craisins. 

Use an ice cream scoop to fill the cupcake liners almost full.  Bake for 20 -22 minutes.  Let cook in pan for 5 minutes.  Remove to a wire rack to cool completely.  Eat, share if you must and freezer any leftovers, they are great thawed and warmed in the microwave.

Linked to
Beauty and Bedlam
It's A Blog Party
Good Cheap Eats
What's on the Menu
Fill Plate Thursday
Frugal Food Thursday
Ultimate Recipe Swap

Cocoa-Almond Biscotti

I made my very first biscotti over Christmas.  I made a delicious Orange Cranberry Biscotti recipe I found at Allrecipes.  I liked it so much, I made another batch to give as gifts to friends and neighbors.  I had always been intimidated to make biscotti, thinking I could never get it "right".  Boy, was I ever wrong.  While a bit time consuming, it is a very simple process and you can do other things in the kitchen or around the house during the baking and cooling process. 

Since my first biscotti success, I have been looking for another recipe to try.  I turned to my Southern Living Cookbook Collection and found a Cocoa-Almond recipe to try and oh, my is it delicious!  I was out of coffee liqueur, so I subbed homemade chocolate sauce and I believe this made the biscotti exceptionally rich and delicious.  Not sure I will use coffee liqueur even if I have some in the future.  The dough is very sticky, but DON'T be tempted to add extra flour.  When baked these are light and crispy, adding extra flour would change their wonderful texture.  I just floured my hands a bit to make the dough easier to work with. 

Cocoa Almond Biscotti
from Southern Living Annual Recipes 1996

1/2 c butter or margarine, softened
1 c sugar
2 large eggs
1 1/2 T coffee-flavored liquer (I used homemade chocolate sauce)
2 1/4 c all-purpose flour
1 1/2 t baking powder
1/4 t salt
1 1/2 T cocoa
1 (6 oz) can whole almonds (I used 3/4 c sliced almonds)

Combine butter and sugar in a large bowl; beat at medium speed with a electric mixer until light and fluffy.  Add eggs, beating well.  Mix in liquer (chocolate sauce).

Combine flour and next 3 ingredients; add to butter mixture, beating well.  Stir in almonds.

Divide dough in half; shape each portion into a 9 x 2 lob on a lightly greased cookie sheet.

Bake at 350 for 30 minutes or until fir.  Cool on cookie sheet 5 minutes.  Remove to wire racks to cool.  Cut each log diagonally into 1/2 inch thick slices with a serrated knife, using a gentle sawing motion.  Place on ungreased cookie sheet. 

Bake at 350 for 5 - 7 minutes.  Turn cookies over, and bake 5 - 7 additional minutes.  Remove to wire racks to cool. 

Makes 2 1/2 dozen delicious biscotti treats.  

Linked to Made By You Monday at Skip to My Lou
Sundae Scoop at I Love Naptime
Weekend Wrap Up at Tatertots and Jello
Ingredient Spotlight at Eat at Home
Sweet Tooth Friday at Alli'n Son
Sweet Temptations at Talking Dollars and Cents

Peanut Butter Granola

This is my first attempt at making granola at home and it most certainly won't be the last.  This is absolutely delicious!  I can't stop eating it.  My favorite way - over vanilla yogurt for breakfast.  Try it, you won't be sorry.


Peanut Butter Granola
from Southern Living Annual Recipes 2009

3 cups uncooked oats

1/2 c dry-roasted peanuts (I used chopped pecans)

1/2 c sweetened flaked coconut

3 T sesame seeds

Combine above ingredients in a large bowl.

1/2 c creamy peanut butter

1/2 c firmly packed brown sugar

1/4 c butter

1 T light corn syrup

1/4 t salt

Cook above ingredients in a medium saucepan over medium heat 3 minutes or until smooth. 

Stir peanut butter mixture into oat mixture until blended. 

Spread mixture in a single layer on a lightly greased, aluminum foil-lined jelly roll pan with sides.  Bake 10 minutes, stir, bake 10 more minutes and stir again.  (I baked an addition 10 minutes as mine was still a little "wet").  Transfer to wax paper, and cool completely (about 30 minutes). 

Enjoy over vanilla yogurt.  Add sliced bananas for a even yummier breakfast or snack. 

Linked to What's On Your Plate
Ingredient Spotlight
Strut Your Stuff Party
Weekly Bloggy Reading
Feature Yourself Friday
Sister Sister Sunday

Christmas Baking 2010

Christmas Baking Wrap Up - We baked and baked and baked this Christmas season and had a wonderful time doing it.  We were home the entire holidays and spent a great deal of time together in the kitchen.  Here are some of our favorites. 


Chex Mix - Original Flavor and Buffalo

Oreo Truffles

                                                          Kentucky Sugar Cookies

                                                          Candy Cane Kiss Cookies

                                                             Iced Sugar Cookies

Orange Cranberry Biscotti



Pioneer Woman's Cinnamon Rolls

Linked to A Southern Fairytale's Mouthwatering Monday and Skip to My Lou's Made By You Monday

Oatmeal Breakfast Bars

Life as Mom hosts the Ultimate Recipe Swap each week on Thursday.  The theme for this week is snacks.  These oatmeal bars from Cooking During Stolen Moments have become some of our favorites.  I made a batch for my August Freezer Cooking Session and barely had any to freeze after my kids, especially my son, found them.   They especially like them for an after school snack.

Eat at Home is also hosting Ingredient Spotlight.  The ingredient in the spotlight this week is whole wheat flour.  Since I have adjusted this to use whole wheat flour, I am linking up there too. 

Oatmeal Breakfast Bars

4 c dry oats (old-fashioned or quick)

1 1/2 c flour (I use whole wheat)

1 c brown sugar
1/2 c sugar
1 t cinnamon
1/2 t salt'
3/4 - 1 c vegetable oil (I replace 1/2 the oil with applesauce)
4 eggs
1/2 c craisins
1/2 c shredded coconut

1.  Dump all ingredients in a large mixing bowl.
2.  Mix by hand until thoroughly combined.
3.  Press into a greased 13 x 9 pan and bake at 350 degrees for 20 - 25 minutes.  Cool completely before cutting into individual bars. 
4.  To freeze - wrap individual bars in plastic wrap, place in a freezer bag and freeze.  Thaw or defrost in microwave before eating. 

Linked to Life As Mom's Ultimate Recipe Swap and Eat At Home's Ingredient Spotlight.

Banana Nut Muffins (or Bread)

On occasion I leave a couple of bananas to turn really good and brown just so I can make Banana Bread.  My recipe is a really old one, from the original Better Homes and Gardens Cookbook.  You know, the one your Granny and your Mom had, the one every bride gets at her bridal shower -- the one with the red and white checked cover?  Well, if you don't have a clue what I am talking about , here is the recipe.  I like this one because it is not very sweet and is very forgiving.  I rarely follow they specific directions, just dump it all in and bake.  Turns out perfect every time.  I chose to make muffins this time so I can freeze them for quick breakfasts this summer.  Just freeze in a large freezer bag.  When ready to eat, throw on in the microwave for 20 seconds and you are good to go.  Enjoy. 

1 3/4 c flour

2/3 c sugar

2 t baking powder

1/2 t baking soda

1/4 t salt

1 c mashed ripe bananas ( 2 - 3)

1/3 c shortening, margarine or butter (I have always used shortening)

2 T milk

2 eggs

1/4 c chopped nuts (I prefer pecans)

In a large bowl combine 1 c of flour, sugar, baking powder, baking soda and salt.  Stir to combine.  Add mashed banana, shortening, and milk.  Beat with an electric mixer on low speed until blended, then on high speed for 2 minutes.  Add eggs and remaining flour; beat till blended.  Stir in nuts.

For muffins -

Pour batter into 12 muffin cups.  Bake at 350* for 16 minutes or until a toothpick inserted in the center of a muffin comes out clean.  Cool in pan on a wire rack. 

For bread -

Pour batter into a 8 x 4 x 2 loaf pan.   Bake at 350* for 55 - 60 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan on wire rack. 

Linked to Balancing Beauty and Bedlam's Tasty Tuesday

It's a Blog Party Delicious Dishes

Crazy Daisy Tuesday Tastes

Saturday Morning Pancakes

These pancakes are my go to Saturday morning breakfast, especially when the kids have had a sleepover and I have extra breakfast guests.  They are always a big hit.  Today I made just plain ones, but chocolate chips, blueberries and diced strawberries are delicious too.  This recipe comes from my very favorite cookbook, The Southern Living Ultimate Cookbook. 

Buttermilk Pancakes

2 c all-purpose flour (I use 1 1/4 c white flour and 1 1/4 c whole wheat pastry flour)

2 1/2 t baking powder

1 t baking soda

3/4 t salt

2 T sugar

2 large eggs, lightly beaten

2 c buttermilk ( I rarely have buttermilk-- add 2 T white vinegar to milk to make 2 cups, works perfectly)

1/4 c vegetable oil

Combine first 5 ingredients; stir well.  Combine eggs, buttermilk, and oil in a bowl; add to flour mixture, stirring just until dry ingredients are moistened. 

For each pancake, pour 1/4 c batter on a hot, lightly greased griddle.  Cook until tops of pancakes are covered with bubbles (here is where I add choc. chips, berries, etc).  Turn and cook the other side.  Serve with maple syrup or your favorite jam.

I freeze leftovers on a baking sheet and then put in a freezer proof container for a great breakfast on busy weekday mornings.

Linked to It's A Blog Party's Delicious Dishes