Old-fashioned Crumb Cake ~ Cupcakes

Crumb cake was a coffee cake I grew up with...one that was baked often in my mother's kitchen.  Since there are always some who prefer the cake without raisins...I have taken to making cupcakes.  Fill half the muffin cups...then add raisins to the remaining batter and everybody is happy!

•  2 cups flour
• 1 cup sugar
• 3/4 cup butter, softened
• 1 teaspoon baking soda
• 1/2 teaspoon ground cloves 
• 1 teaspoon ground cinnamon
• 1 cup buttermilk 
• 1 large egg
• 1 teaspoon vanilla extract 
• 1 cup raisins 

Directions:

1. Pre-heat oven to 350°F.
2. Line muffin tin with paper liners.
3. Combine flour, sugar and butter in mixing bowl and mix until crumbly.
4. Reserve 3/4 cup of crumbs for topping.
5. Add baking soda, cloves and cinnamon to flour mixture and stir. 
6. Combine buttermilk, egg and vanilla and stir.
7. Add to dry ingredients and mix until smooth.
8. Stir in raisins.
9. Fill cupcake liners 3/4 full and sprinkle reserved crumb mixture evenly over tops. 
10. Bake about 25 minutes...or until toothpick inserted comes clean.
11. Cool on wire rack.

*To make a cake, pour batter into a greased cake pan and top with reserved crumbs. Bake as above for about 40 minutes.
Yield: 12 large cupcakes or one 9-inch square cake.

Cheddar Salsa Biscuit Rolls

Here is a simple brunch, lunch or appetizer idea...using your own favorite biscuit dough...or mine.   Serve with additional salsa...or dill pickles. 

Biscuit Recipe:

• 2 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Tablespoons sugar
• 1/2 cup butter, cold
• 1 egg
• 1 cup buttermilk

 Toppings:

• 2/3 cup hot salsa
• 1 - 1 1/2 cups grated cheddar cheese

1. Combine flour, baking powder, soda, salt and sugar.
2. Cut in butter, using a pastry blender to form a mixture of coarse crumbs.
3. Whisk together buttermilk and egg.
4. Add to crumbs, and mix gently to form a soft dough.  
5. Turn onto flour surface, and knead gently about ten times. 
6. Gently roll into a rectangle...about 10" x 16".
7. Spread with salsa and sprinkle with grated cheese.
8. Roll up from the long side, and pinch edge of dough to seal.
9. Cut into 16 equal slices.
10. Place on parchment lined baking sheet.
11. Bake at 400°F until golden (12-14 minutes).

Yield: 16

These biscuits are best fresh from the oven...but can be frozen and re-heated later. 

Chicken Black Bean Stew

It's the time of year when salads are put on hold...while soups and stews take their place.  This recipe came from my niece who lives in Australia several years ago...and has been changed up a little over the years.  It became Turkey Black Bean Stew last week, as we used up the last of our Christmas turkey in this recipe. Top with grated cheese, a dollop of sour cream and avocado pieces according to preference. It's a favorite at our place! 

• 1 lb. boneless chicken breasts, cut into 3/4" cubes (or 3 - 4 cups cooked chicken, bite-sized pieces*)
• 1 1/2 cups chopped onion
• 2 garlic cloves, minced
• 1 teaspoon. olive oil
• 1 or 2 carrots, sliced
• 1 cup red or orange bell peppers, coarsely chopped
• 1 19 oz. / 540 ml can corn
• 2 x 14 oz. / 398 ml. canned diced tomatoes
• 19 oz / 540 ml. can black beans, drained
• 4 oz. can chopped chilies, drained
• 1 tsp. each salt, oregano, basil
• 1/16 tsp. cayenne pepper
• 1/4 cup fresh cilantro, chopped

1. In a large heavy pot, saute chicken, onion and garlic in oil until onion is soft. 
2. Add remaining ingredients and bring to a boil. 
3. Reduce heat and simmer gently, uncovered for about 30 minutes.

*If using cooked chicken pieces, add with other ingredients once the onion and garlic are sauteed.

Salted Toffee Pretzel Bark

We had a favorite holiday treat over here...that got changed up a little this year.  My recipe for Chocolate Almond Roca slice underwent a makeover...and is now Salted Toffee Pretzel Bark.  With a granddaughter who has nut allergies...this works much better.  And we love it!  The first recipe disappeared quickly...so I made another batch to take us through New Year's.  If you like a toffee and chocolate combination with a touch of salt...this is for you. It's not too late to make up some treats for your New Year's celebrations.
 

• 1 bag mini pretzels (you will need 4 or 5 cups)
• 1 cup butter (the real thing)
• 1 cup brown sugar
• 1 340 gr / 12 oz. bag semi-sweet chocolate chips (about 2 cups)
• Sea salt (optional)

1. Line 11 x 17 inch bar pan with parchment paper.
2. Cover the bottom with a layer of pretzels.
3. Combine butter and brown sugar in a small saucepan over medium heat, and bring to a full boil while stirring.
4. Pour carefully over the pretzels.
5. Place in a 350° F oven for 8 minutes, or until bubbly all over.
6. Remove from oven and sprinkle evenly with chocolate chips.
7. Let sit for a minute to melt the chocolate. 
8. Then smooth surface with a spatula.
9. Sprinkle with sea salt if desired.
10. Cool to room temperature.
11. Place in freezer for 10-15 minutes to harden chocolate topping.
12. Remove from the pan and break into bite sized portions.  

* These can easily be cut into bars as well.  Lift the hardened confection onto a cutting board and cut into bars using a sharp knife or pizza cutter.

Christmas Tree Cheese Platter

 

Are you looking for a fun yet simple appetizer idea for the holiday season?  I have a cheese tray that doesn't take long to put together...and will be the perfect addition to your festive buffet

• 1/2 lb / 200 g Cheddar Cheese, cut into 3/4-inch cubes
• 1/2 lb / 200 g  Smoked Gouda Cheese, cut into 3/4-inch cubes
• 1/2 lb / 200 g Monterey Jack Cheese, cut into 3/4-inch cubes
• 1/2 lb / 200 g 200 g Swiss  Cheese, cut into 3/4-inch cubes
• 1 lb (450 g) each seedless green and red grapes
• 1 pkg (40 g) fresh thyme or rosemary sprigs
• 1 stalk celery
• 1 yellow pepper (use star-shaped cookie cutter to cut out tree-topper) 

1. Arrange cheese cubes and grapes in rows on a large wooden board or platter in a Christmas tree shape.
2. Add sprigs of greenery.
3. Cut tree trunk (2 or 3 inches) from celery stalk and place at bottom of tree.
4. Place star-shaped piece of yellow pepper at top of tree.

  

On Wednesday night we hosted a cooking class featuring Old Fashioned Christmas Cookies at Lepp Farm Market.  The guests enjoyed hot apple cider and appetizers while the cookie demonstrations took place.  We prepared a Christmas Tree Cheese Platter for them...using cheeses that the market deli had chosen and cubed for us in advance.   But one could substitute any cheese.  A small cheese ball also works well as a tree-topper.  Add the best crackers...and enjoy your party-worthy cheese platter!

Enjoy!

Spiced Pumpkin Layer Cake with Cream Cheese Frosting

We stopped by to visit a cousin in California a few weeks ago...as we were traveling through.  It felt like summer...and we had lunch in the shade of an outdoor gazebo.  For dessert she brought out a moist and delicious frosted pumpkin layer cake.  I'm sharing it with you today...my version of Linda's spiced pumpkin cake dessert!   It may still feel like summer where you are...or maybe winter has already hit hard...but the calendar still says autumn.  Let's enjoy the pumpkin!

Pumpkin Layer Cake:

• 2 cups flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 3 eggs
• 2 cups sugar
• 1 cup oil
• 2 teaspoons vanilla
• 1 can 14 oz/398 ml pumpkin purée (remove two tablespoons to add to frosting if desired*)
• 1 14 oz. can crushed pineapple (do not drain)
• 1 cup sweetened flaked coconut
• 1/2 cup golden raisins

1. Whisk together flour, baking soda, baking powder, salt and spices.
2. In mixing bowl, beat together eggs, sugar and oil.  
3. Add vanilla and pumpkin purée and mix until smooth.
4. Add dry ingredients and stir until combined.
5. Stir in pineapple, coconut and raisins.
6. Pour into two 9-inch cake pans, sprayed with oil and lined with parchment paper.
7. Bake at 350°F for 35-45 minutes...or until toothpick inserted in center comes out clean.
8. Cool for 15 minutes.  Then remove from pans, invert onto cooling rack.
9. Frost with cream cheese icing when cool.

Cream Cheese Frosting:

• 1/3 cup butter
• 1 (250 gr) package cream cheese
• 2 tablespoons pumpkin purée, optional
• 1 teaspoon vanilla extract
• 3 cups icing sugar
• 1-2 tablespoons milk

1. Cream butter and cream cheese together until smooth.
2. Beat in pumpkin and vanilla.
3. Add icing sugar one cup at a time, beating until smooth.
4. Add milk as needed to get desired consistency.

*the pumpkin purée adds a creamy colour to the frosting

 

Spanish Rice

I always enjoyed eating at my mom-in-law's table...and Spanish Rice was a dish she served often.  I've made a few changes to her recipe over the years (adding salsa for some zip and using diced tomatoes instead of tomato soup)...but whenever I make Spanish Rice I am always reminded of 'mom'.  Serve with green salad and warm dinner rolls for the perfect fall meal.

• 1 1/2 cup long-grain rice, white or brown...uncooked
• 1 teaspoon salt
• 6-8 slices bacon*
• 1/2 cup chopped onion
• 1 green bell pepper, chopped
• 1 398 ml can diced tomatoes (about 1 pound)
•  1/2 cup hot salsa
• 1/8 teaspoon black pepper

1. Cook rice according to directions...adding salt if desired.
2. Fry bacon in large skillet until crisp.
3. Remove bacon from skillet and pour off all but two tablespoons of drippings.
4. Add chopped onion and green pepper to skillet; saute until tender.
5. Stir in cooked rice, bacon, diced tomatoes, salsa and pepper.
6. Cook uncovered on low heat for about 15 minutes.

Serves 4-6

*Variation: Omit bacon and add 2 cups of  cooked ham.