Monday, April 22, 2013

Strawberry Oatmeal Bars

  • 2 sticks salted butter, cut into pieces, plus more for greasing pan
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cup oats
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • One 10 to 12-ounce jar strawberry preserves

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.

Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

Note:  I added cinnamon, nutmeg, and vanilla extract to this recipe.

Yield:  24 bars


Sunday, April 21, 2013

Santa Fe Soup

  • 2 pounds ground beef 
  • 1 cup chopped onions 
  • 1 package Ranch dressing mix 
  • 2 packages taco seasoning mix 
  • 1 teaspoon McCormack's® Ancho chili pepper
  • 2 cups water 
  • 1 16 oz. can black beans, drained 
  • 1 16 oz. can pinto beans, drained 
  • 1 16 oz. can kidney beans, drained. 
  • 3 11 oz. cans white shoepeg corn, drained. 
  • 2 cans Rotel diced tomatoes with green chilies 
  • 1 quart petite diced tomatoes 

Additional Ingredients:
  • Sour cream 
  • Grated cheddar cheese 
  • Frito chips 

Brown beef and onions. Let drain. In a large stock pot, place beef, onions, dressing mix, taco mix, and water.  Stir and let sit for a few minutes.  Add beans, tomatoes, and corn.  Bring to a boil and then turn the heat to low.  Simmer for two hours.

To serve, place a generous dollop of sour cream in the bottom of a bowl.  Fill the bowl with soup.  Top with shredded cheese.  The soup can also be either topped with or placed upon a bed of Fritos.

Myrtle's Note: I minced the onions and then sautéed them in butter first. I also puréed the tomatoes, the first time, but then left them alone for subsequent batches. You can use only one taco mix and/or one can Rotel tomatoes for a milder flavor. I add a third can of corn.

Yield:  Approximately 4 quarts

Source:  Marie Ferderer

Thursday, April 18, 2013

Pumpkin Scalloped Potatoes

  • 1 1/2 cups heavy whipping cream
  • 1/2 cup unsweetened pumpkin puree
  • 1 sprig fresh thyme
  • 2 garlic cloves, smashed
  • 1/4 teaspoon ground nutmeg (freshly grated is best!)
  • 2 pounds Yukon Gold white potatoes, peeled and cut into 1/8-inch slices
  • 2 pounds yams or sweet potatoes, peeled and cut into 1/8-inch slices
  • kosher salt and freshly ground black pepper
  • 4 ounces cream cheese
  • 1/2 to 3/4 cup grated Parmesan/ Asiago/ Romano blend
  • 1/4 cup shaved Parmesan cheese (optional)

Preheat oven to 375.

Spray a 2 quart casserole dish with nonstick spray.

In a medium saucepan, combine the cream, pumpkin, cream cheese, thyme, garlic, and nutmeg and heat over medium-low heat. While the cream sauce is warming, prepare the potatoes.

Create three rows of potatoes along the bottom of the dish, overlapping slightly and alternating the two types of potatoes. Sprinkle with salt and pepper. Remove the cream from heat (fishing out the thyme and discarding it) and spoon 1/3 of the cream sauce over the potatoes. Sprinkle 1/3 of the cheese blend over the potatoes too. Create a second layer of potatoes, sprinkle with salt and pepper and drizzle with 1/3 more of the sauce and 1/3 more of the cheese blend. Create a third layer of potatoes, sprinkle with salt and pepper and drizzle with the remainder of the sauce.

Bake the potatoes, uncovered, for 40 minutes. Sprinkle the remainder of the cheese on top, and bake for an additional 15 to 20 minutes, or until the cheese is slightly browned and bubbly.  Top with a bit of shaved Parmesan if you wish.

Source:  Adapted from

Wednesday, April 17, 2013

Strawberry Bread

  • 3 Cups Flour 
  • 2 Cups Sugar 
  • 1 Teaspoon Baking Soda 
  • 1 Teaspoon Salt 
  • 1 Teaspoon Cinnamon 
  • 4 Eggs (beaten) 
  • 1 1/4 Teaspoons Vanilla 
  • 20 oz. Frozen Sliced Strawberries (thawed) 

Preheat oven to 350 degrees.

Combine dry ingredients in a large bowl. Combine beaten eggs, oil, vanilla, and strawberries in a medium sized bowl. Mix together by hand. Add mixture to dry ingredients all at once. Mix well by hand. Pour into well-greased and floured loaf pans. 

Bake for 50-60 minutes or until a toothpick inserted into the middle of the loaf comes out clean. If baking as muffins, cook for 20-25 minutes

Yield:  Two 9x5 loaves or three 8x4 loaves.

Source: Wynne Mittledorf Shaw

Friday, April 12, 2013

Pumpkin Doughnuts

  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups pumpkin purée (canned pumpkin)
  • 1 1/2 teaspoons pumpkin pie spice or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups + 2 tablespoons (8 ounces) flour
Preheat the oven to 350 degrees.

Beat everything together except the flour until smooth. Add the flour, stirring until just mixed.  Fill lightly greased pans for doughnuts 3/4 ways.. The batter can also be used for muffins. Bake doughnuts 15-18 minutes. [Bake muffins 23-25 minutes.]

Cool 5 minutes in the pan before loosening and moving to a rack.  Toss in a bag of cinnamon and sugar for coating.

Wednesday, April 3, 2013

Bacon Cheddar Puffs

  • 1 cup milk
  • 1/4 cup butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup sharp cheddar cheese, shredded
  • 8 slices bacon, cooked crisp and crumbled
  • 1/2 teaspoon onion powder
  • 1 large dollop of Gourmet Gardens® Minced Garlic
  • 1 teaspoon McCormick's® Peppercorn Medley
Pre-heat oven to 350 degrees.

Cut the bacon into small strips.  Cook, drain on paper towel, and set aside.

Combine milk and butter in medium saucepan.  Cook over medium heat, stirring frequently until butter is melted and mixture is simmering.  Add flour, stir until mixture forms a ball.  Remove from heat.

Beat in 1 egg at a time until mixture is smooth.  Stir in remaining ingredients; mix well.  Drop heaping teaspoons of mixture onto greased baking sheet.

Bake for 25 minutes or until puffed and golden brown.  Serve warm or at room temperature.

Myrtle's Note:  This recipe is a bit forgiving.  I made it with farm eggs that were medium, so I used five eggs, instead of four, and then had one be a double yolk.  The puffs turned out a bit more eggy, but most delicious!  They can be stored in the refrigerator and eaten later.  A good pot-luck brunch item!

Yield: 16-20