Tag: food

Pumpkin Muffins

Ingredients

  • 1 cup brown sugar
  • 1 cup pumpkin puree
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla
  • 2 1/4 cups all purpose flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Topping — 2 T melted butter, 2 T maple sugar, 1 tsp ground cinnamon

Method

  1. Preheat the oven to 350F
  2. Whisk together brown sugar, pumpkin puree, buttermilk, oil, and eggs
  3. In another bowl, whisk together flour, baking powder, salt, and spices.
  4. Gently fold dry ingredients into wet ingredients.
  5. Divide batter between 12 muffin cups. Bake about 20 minutes, test with toothpick or skewer.
  6. Allow to cool for 10 minutes then remove to a wire rack to cool.
  7. Stir together all of the topping ingredients and brush on top of muffins.

Pickled Eggs

Pickled Eggs

Recipe by LisaCourse: Snacks, SidesCuisine: AmericanDifficulty: Easy
Servings

10

servings
Prep time

15

minutes
Cooking time

10

minutes

Ingredients

  • 20 eggs

  • 1 cup apple cider vinegar

  • 1 cup water

  • 1/4 cup maple sugar

  • 1 tsp salt

  • 2 cloves garlic, crushed

  • 1 bay leaf, crushed

  • Spices – dill, onion

Method

  • Hard boil eggs and peel.
  • In a saucepan, mix vinegar, water, sugar, spices, and salt. Boil, reduce to low. Mix in garlic and bay leaf. Remove from heat.
  • In a glass jar, place eggs and pour vinegar mixture. Add spices — onion, dill, etc.
  • Seal and store in refrigerator.

Recipe – Speculoos

  • 4 cups flour , sifted
  • 1½ cup brown brown sugar
  • 1 cup butter (at room temperature)
  • 3 eggs
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon ground anise
  • ¼ teaspoon salt

Mix the flour and baking powder together.

Mix the butter with sugar, salt and spices. Add the eggs one by one and mix well.

Gradually add the flour mixture and stir.

Cover the dough with plastic wrap and refrigerate for 12 hours.

Preheat oven to 375 F / 190 C.

Cut the dough into 4 equal pieces.

Thoroughly dust the work surface with flour and the rolling pin. Roll the first piece dough to a thickness of ¼ inch

Cut the dough with a knife or a cookie cutter and use the wooden or silicone mold to make some prints on the speculoos.

Place the speculoos on a baking sheet lined with parchment paper and bake for about 10 minutes.

Allow to cool for a few minutes, then place on a cookie rack to cool.

Super Soft Rolls

Ingredients:

  • 4 cups of all-purpose flour
  • 1 1/2 cups warm water
  • 2 Tbsp sugar
  • 1 Tbsp yeast
  • 1 tsp salt
  • 1/4 cup butter

Mix yeast and sugar into warm water and allow to set until it is frothy.

In a stand mixer, mix flour and salt. Slowly add in yeasty water & mix. Kneed with a bread hook and slowly add in about 1 tsp pieces of butter at a time until it has all been incorporated. Continue to kneed until the dough is smooth and shiny.

Allow to rise until it has doubled in size. Form and allow to rise again. Then bake.

To make sausage rolls, bake at 375 F for about 18 minutes.

Maple Pecan Pie Filling

  • 2 1/2 cups pecan halves
  • 5 Tbsp melted butter, cooled
  • 1/2 cup brown sugar
  • 1 Tbsp all-purpose flour
  • 1 Tbsp vanilla extract
  • 1/2 tsp salt
  • 3 eggs
  • 1 cup maple syrup

This recipe requires the pie crust to be blind baked — do that first and allow the crust to cool! Preheat oven to 350F.

Lay the pecan halves over the bottom of the pie crust.

Whisk together the butter, brown sugar, flour, vanilla, salt, eggs, and maple syrup. Pour over the pecans.

Put a pie crust shield on to protect the edge of the pie from overcooking. Bake for 45 minutes until the top is browned slightly.

Pumpkin Butter

Ingredients

  • 3 lbs pumpkin puree
  • 1 cup maple sugar
  • 1/4 tsp salt
  • 2 Tbsp lemon juice
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 cup water

Method

  1. Add water to slow cooker.
  2. Place remaining ingredients into slow cooker and mix to combine.
  3. Cook on low for 5 hours.
  4. Can in glass jars and seal.

Maple Custard Recipe

  • 3 duck eggs
  • 1/3 cup maple syrup
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 cups almond milk

Preheat oven to 325F. Whisk all ingredients together and pour into individual ramekins. Fill a baking pan with some water, place ramekins into pan. Bake until the custard sets — about 30 minutes.

Duck Egg Spaetzle

Duck Egg Spaetzle
Print

Duck Egg Spaetzle

Recipe by LisaCourse: SidesDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

5

minutes

Ingredients

  • 1 cup all purpose flour

  • 1 Tbsp buttermilk

  • 1 tsp salt

  • 2 large duck eggs

Method

  • Combine dry ingredients in a bowl and mix.
  • From a depression in the flour, add eggs and buttermilk to hole.
  • Mix the egg and buttermilk together, then fold in flour to create a wet dough.
  • Drop small pieces into boiling water — when they float to the top, they are done.

Oatmeal Raisin Cookies

  • 1/2 cup unsalted butter softened
  • 1/2 cup maple syrup
  • 1 large duck egg
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 1/2 cups old fashioned oats
  • 3/4 cup raisins

Mixed it all together and bake at 350 for 10-15 minutes. Allow to cool slightly (and firm up) before eating.

Dehydrating Pineapples

About 18 months ago, I got a Cosori CP267-FD food dehydrator. I’ve used it a few times to make mushroom jerky, and a few times to preserve fresh herbs … but, in the past few weeks, we’ve started using it a lot to dehydrate fruits. Recently, we came across a great deal on pineapples at Costco — and we picked up fifteen of them! So we’ve been chopping three pineapples a day, setting the pieces on the dehydrator trays, and dehydrating them at 135F for 10-12 hours. Thicker cuts get a great chewy texture, thinner cuts get crunchy.