Roasted Brussel Sprouts with Yams and Dried Cranberries

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I’ve been working on my Thanksgiving Day dinner plans this past week and decided it’s time to change up my brussel sprout recipe this season. I want to add more color and flavor to this delicious vegetable. Since I always serve yams that seemed like a good choice to add and one less dish to prepare. Yams roasted become so sweet and melt in your mouth not to mention the color it will add. I always put chopped bacon or pancetta for extra flavor so that must remain. For even more color I’ll add dried cranberries after the vegetables are roasted and finish by tossing everything with  high quality balsamic vinegar. It not only looks festive it tastes great!

DSCF7156Recipe:

Brussel sprouts, washed and cut in half

Yams, peeled and cut into small chunks

Bacon, cut into small pieces

Kosher salt

Fresh cracked pepper

Good quality olive oil

Good quality balsamic vinegar

Dried cranberries

Prepare the vegetables, try to cut them so they are even in size so they roast evenly. Spread them on a baking sheet and Sprinkle the chopped bacon pieces over the top. Salt and pepper to your liking. Sprinkle enough olive oil over the vegetables to coat them. Toss with your clean hands. Bake 450 degrees for about 20 minutes, till vegetables a tender. Remove from the oven. Spoon the roasted vegetables into a dish and pour on enough balsamic to coat and add a good handful or two of the dried cranberries. Toss and serve immediately.

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Enjoy!

Thanks for stopping by!!

Apple Crisp

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I am truly enjoying this Fall season. I especially loved picking up these apples on my way home from Bedford Springs, Pennsylvania a few weeks ago. My husband scouted out an apple orchard and with the help of our GPS we found it. There were so many choices of apples to pick from. I can’t even remember all the names. We got a bag and just started filling it with different varieties of baking apples and a few extra for eating. I always use a variety of apples when baking pie, cobbler, or crisp. The flavor is just unbeatable. I used a special family recipe it’s just the best! The ride home was just beautiful with all the colors of the changing leaves. I made my apple crisp the day after we arrived home. I couldn’t wait! It took a while to get this posted, I do hope you give it a try.

DSCF7130DSCF7131As you can tell this recipe was used many times. I used some of my crisp mixture to make a few extra little servings. They get tucked in the back of the refrigerator for late night snacking.

DSCF7117DSCF7118DSCF7119DSCF7120DSCF7121DSCF7126DSCF7135DSCF7128DSCF7144    The crisp may be served warm or cold. It is so rich in flavor from all the apples you can skip the customary scoop of vanilla ice cream. But if you must go for it!

Hope your having a wonderful Fall season.

Thanks for stopping by!!

Banana Nut Bread

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What could be more comforting then ripe bananas baked into to bread. So sweet and so fragrant. This is one of my favorite fall treats.

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My ingredients.

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Cream the butter and sugar.

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Add banana to the creamed butter and sugar. Then add eggs, vanilla, and spices. Add flour to creamed mixture.

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Fold in walnuts.

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Pour batter into buttered loaf pan. Bake.

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Cool on a wire rack.

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Serve on your favorite plate and enjoy!

Banana Nut Bread

9 tablespoons of butter, softened

1 cup light brown sugar, packed, you may use pure cane sugar if you wish

Cream the butter and the sugar.

4 very ripe bananas, mashed

Add to the creamed mixture.

2 eggs

1 teaspoon pure vanilla extract

1 teaspoon cinnamon

¼ teaspoon freshly grated nutmeg

Add the eggs, vanilla, cinnamon, and freshly grated nutmeg to the creamed mixture. Mix until blended.

2 cups unbleached all-purpose flour

1/4 of salt

1 teaspoon baking powder

¾ teaspoon baking soda

Sift ingredients together and add to the creamed mixture. Mix on low till blended.

¼ cup whole milk

Add milk and mix on low to blend

2/3 cup walnuts, chopped

Add walnuts to the mixture by gently folding into the batter.

Pour the batter into a buttered loaf pan.

Bake in a pre-heated 350 degree oven for about 1 hour and 10 minutes. A tooth pick inserted should come out clean and the crust will be golden. Cool 10 minutes in the pan on a wire rack. Then cool until it’s warm on wire rack. Serve warm plain or spread with softened butter.

Bakers note: My ingredients were all at room temperature.

Recipe adapted from Apples for Jam by Tessa Kiros.

DSCF6941Thanks for stopping by God Bless!!! 

Butternut Squash Soup

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I can’t believe it’s the end of August; I love the summer so much! The older I get the faster the seasons seem to pass. I heard the crickets loud as ever last week and before I know it they will be sneaking out of the cracks and greeting me in the wee hours of the morning, just before I’m off to work. In the next few weeks my husband and I will try to visit the Jersey shore as many times as we can fit into our schedules. But the time will pass quickly and fall will be upon us. Aside from summer, I love fall almost as much. I love the baking, our trip to Pittsburg to try and catch the fall foliage and visit my husband’s childhood home town. Pulling out the sweaters and lighting the fireplace for the first time on a chilly night. It’s so much fun Spotting the first pumpkins and gourds at the local farm market. Going on a hay ride with your family and pulling out recipes for favorite soups and stews. With all of these things to look forward to I can open my mind and embrace the upcoming season. Sundays are good days for me to be in the kitchen. After church I love to come home and make something special for my family. Today with the realization that the end of summer is about a month away, I thought I’d try making butternut squash soup. I’ve never made butternut squash soup so it will be a time of testing for me. I have had it at restaurants and last year at a friend’s house. I really enjoyed it each time I tasted it. I knew I would love to make it for my family homemade. I scouted the internet for recipes. There are many! I saw recipes that boiled the squash and vegetables and others that roasted them. I’m a big fan of roasted vegetables. Roasting just seems to bring so much flavor out of any vegetable. The other ingredient I wanted in the soup was apple. This is sure sounding like a fall soup now! I consulted my flavor bible book and decided to use bay leaf, nutmeg and cinnamon to add flavor. I also added an over flowing tablespoon of pure maple syrup to add a little more sweetness. To finish the soup I added a good dash of light cream and fresh grated nutmeg, just a dash. For a garnish on my soup I toasted some pumpkin seeds and sprinkled them on top. My house smelled amazing during this process I must say. My husband was kindly yelling out smells good in here! I just love that. Cooking and baking is such a blessing to me when I can share it with others. That’s what makes it a joyous task. Well, after about an hour and a half I brought my soup out to my husband for tasting. He really enjoyed it, as did I. All the flavors and ratios worked well together. I would definitely serve this to company. I would however like to make this soup a few more times and try a few different recipes before I give it a place of honor in my recipe box. As much as I will miss summer I’m looking forward to fall and all the fun and yummy things that come with it. God Bless and enjoy your day!

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Butternut Squash Soup

2 lbs. butternut squash, cut into 1 inch cubes

1 large granny smith apple, peeled and cored, cut into 1 inch cube

1 large yellow onion, cut into 1 inch cube

Kosher salt and fresh cracked pepper to taste

3 tablespoons olive oil

2-3 cups vegetable stock

1 bay leaf

1/8 teaspoon of nutmeg

1/8 teaspoon cinnamon

1-2 tablespoons pure maple syrup

Dash of cream

Fresh grated nutmeg, optional

½ cup toasted pumpkin seeds

Serves 4

Preheat the oven to 425 degrees

On a baking tray evenly spread out the prepared squash, apple, and onion. Sprinkle with kosher salt and fresh cracked pepper to taste. Pour olive oil over the vegetables and apple. Bake 30-35 minutes until the squash is very tender. When done roasting the vegetables pour them into a saucepan. Add 1 ½ cups of vegetable broth, the bay leaf, and the nutmeg and cinnamon. Bring to a gentle boil and heat through and let the spices marry. About 20 minutes. Remove from heat. Discard the bay leaf. Puree the soup and add the remaining broth until you have a nice consistency to the soup. Finish the soup with a good dash of cream stirring to combine. Grate a little fresh nutmeg over top. Garnish with toasted pumpkin seeds.

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Thanks for stopping by!!!

 

Afternoon Tea and The Great House at Sonning

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Tea at Sonning on the Thames

A few weeks ago I helped my daughter Stefanie prepared her first tea party for two of her best friends. We both love tea time so much. When Stefanie was eleven years old we lived in England. This is where her appreciation of taking tea began. Every Sunday after church our little family would go for tea at The Great House at Sonning. Stefanie’s brothers were very gracious never to complain, they enjoyed running on the grass and enjoying the tea time treats. The tea was served in a china pot with china tea cups along with cream and big brown sugar cubes. The tea sandwiches and treats were served on a three tier china server. On the top plate were golden brown scones, and large chocolate dipped strawberries. The treats were tucked on the middle plate, and the tea sandwiches were on the bottom. We almost always sat outside. The grounds were beautiful and the scenery breathe taking. As we drove across a small bridge the hotel was sitting on the right. St. Andrew’s Church was across the street as I remember. We all loved listening to the church bells chime. What a lovely memory and a tradition to continue to this day. Fifteen years have passed since we live in England. There are times when I really miss those days. Upon our return to the Sates, I began having tea parties for the women in my family. The first party was a Christmas tea, we have faithfully had a Christmas tea ever since. This year we will celebrate our fifteenth. The party started with seven family members. To date our party has 25 guests invited. Among the guests are my daughter, Step daughter, mother-in-law, sisters, sister-in-laws, nieces, and very dear friends. It has truly become the highlight of our Christmas season.

The Great House at Sonning.

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the great house at sonning

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church

St. Andrews Church.

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Stefanie, Amy, and Joanne.

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Tea sandwiches and savories.

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Tea treats.

Thanks for stopping by!!!

All photos of The Great House at Sonning obtained from Hotels.com