Pine Nut Honey Bars

This recipe is adapted from one I found on Baking Obsession in June of 2009.  The unique flavor of the pine nuts makes this a special cookie.

PINE NUT HONEY BARS

For the crust:

• 1 ¼ cups all-purpose flour
• 2 tbsp granulated sugar
• ½ tsp baking powder
• ½ tsp ground coriander
• ¼ tsp salt
• 1/2 cup chilled butter, cut into small cubes
• 1 large egg
• ½ tsp vanilla

For the filling:

• 1/3 cup honey
• ¼ cup packed light brown sugar
• ¼ tsp salt
• 4 Tblsp. chilled butter, cut into small cubes
• 1 ½ cups pine nuts, lightly toasted

Center an oven rack and preheat the oven to 375 degrees F.

Spray a 9-inch square pan with oil and line the pan with parchment paper

To make the crust:
In a medium bowl, mix together the flour, sugar, baking soda, coriander, and salt until combined. Add the chilled butter cubes and mix with your fingers until the mixture resembles a coarse meal.

In a small bowl, lightly whisk the egg and vanilla, then mix with a fork into the flour mixture until moist crumbs form.

Press the dough into the bottom of the prepared pan, prick with a fork and freeze until firm, for about 15 minutes.

Then bake the crust until light golden brown, about 20 minutes.  Set on a wire rack.  Pour on filling while crust is still hot.

To make the filling :
While the crust is baking, make the filling. Combine the honey, brown sugar, and salt in a medium heavy saucepan. Heat over medium heat, stirring, until the sugar dissolves and the mixture comes to a boil. Boil, without stirring, for 2 minutes. Then add the butter and boil,  stirring, for another minute. Remove from the heat and stir in the pine nuts until the nuts are coated with the honey mixture.

Pour the filling over the baked, hot crust and return to the oven. Bake until the filling is bubbling and caramelized, for about 15 minutes. Transfer the pan onto a cooling rack and cool completely.

Lift from the pan using the edges of the parchment paper.  Remove paper and slice into squares.

The cookies can be kept in an airtight container at room temperature, for one week.

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Civil War Quilt – Block 22 – Blockade

This is block #22 in the Civil War block-of-the-week series offered by Barbara Brackman.  It is called Blockade.  Go to Barbara’s blog to get the pattern and to see the story and pictures related to this block.

http://civilwarquilts.blogspot.com/2011/05/22-blockade.html

This block is more difficult because of all the triangles.  I followed Barbara’s cutting and sewing directions and for new quilters, this is the way I assembled the block.

• Lay out the pieces in the proper order on a mat

• Piece the two A triangles to make a larger triangle.  Press toward the dark fabric and trim tails.  Need 4 of these pieces.

• Piece 3 light B triangles.  There should be 1/4 inch tails on each end.

• Press so that you can see the “X” on the back side of the piece and trim tails.  Make 4 of these strips.

• Add a dark B triangle to each strip to make a large triangle.  Match points of triangles – there will be 1/4 inch tails on each end.  Press and trim tails.

• Join the two large triangles to make a square.  Piece should measure 4-1/2 x 4-1/2 inches.

• Continue in the same manner to form 3 more squares 4-1/2 x 4-1/2 inches.
• Join row 1  and then row 2, pressing in opposite directions so that seams will interlock.
• Join rows 1 and 2.  Press.  Piece should measure 8-1/2 x 8-1/2 inches.

See the previous blocks in this series in my category list on the right hand side of the page – Quilting – Civil War Quilt.

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Honey Blueberry Pudding–Low Cal

My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is the meal we had this week.

This something I whipped up from what I had on hand and it turned out to be a delicious, low-calorie, low-fat dessert.  My daughter particularly loved it because it was the same Weight Watchers PlusPoints count as a serving of cottage cheese!

It’s easy to put together and makes a great guilt-free ending to a meal.

HONEY BLUEBERRY PUDDING–LOW CAL

• One 1 oz. box of Jello vanilla instant sugar/fat free pudding
• One cup 2% milk
• One 5.3 oz container of Dannon Greek Honey Yogurt
• One cup Cool Whip frozen topping, thawed
• ½ cup fresh blueberries

In a medium bowl, whisk together the pudding mix and milk until it begins to thicken.  Whisk in the yogurt and then the Cool Whip until smooth.

Divide among five dessert dishes and top with fresh blueberries.

Chill until ready to serve.

5 servings

Nutritional count based on 5 servings per my Diet Power software:  112 calories, 2.66 g fat, 18.4 g carb, .4 g fiber

Weight Watchers PlusPoints:  3

For the entree, we had an old favorite, Chicken a la King.  It was a good meal.

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Key Lime Pie Fudge Dessert

Using Stumbleupon.com, I happened upon a wonderful dessert blog, dozen flours.com, and found this recipe which I adapted just a bit.  I used Key limes but I’m sure regular limes would work just as well.  This fudge has a delicious, tart flavor and I like the crunchiness of the graham cracker crust.  I think it turns a very good candy into a great mini-dessert.

KEY LIME PIE FUDGE DESSERT

Graham Cracker Crust

• 1/3 cup butter, melted
• 1/4 cup granulated sugar
• 1-1/4 cups finely crushed graham crackers

Fudge

• 3 cups white chocolate chips (Ghirardelli)
• 14-ounce can sweetened condensed milk (non-fat)
• 1 tablespoon finely grated Key lime zest  (6 Key limes)
• 3 tablespoons lime juice

Preheat oven to 375 degrees.

Line a square 8″x8 baking pan with foil or parchment paper, extending it up and over pan to allow for easier removal of the fudge.  Butter sides and bottom of the pan, especially the corners. Set aside.

To make the crust:   In a medium sized bowl, place butter, sugar and graham cracker crumbs.  Stir with a fork and toss to mix well.  Spread evenly on the bottom of the baking pan…

…and bake for 4 to 5 minutes @ 375 degrees F or until edge is lightly browned. Remove from the oven and let cool in the pan on a wire rack.

Stir white chocolate chips and sweetened condensed milk in a large heavy saucepan over low heat just until chocolate is melted and all the lumps are gone.

Remove from heat and stir in zest and juice. Spread mixture evenly over the baked crust.

Cover and chill for at least two hours.  Lift the fudge from the pan using edges of foil. Peel off foil …

…and use a heavy non-serrated knife to cut the fudge into 25 pieces.

Store in an airtight container at room temperature for up to one week.

Yield:  25 pieces

I served two of these as a very rich, delicious, girly dessert.

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Civil War Quilt – Block 21 – Underground Railroad

This is block #21 in the Civil War Block-of-the-Week series offered by Barbara Brackman.  It is called Underground Railroad.  Go to Barbara’s blog to get the pattern and to see the story and pictures related to this block.

http://civilwarquilts.blogspot.com/2011/05/21-underground-railroad.html

This is a very easy block.  I cut and sewed the pieces in a manner that made it even easier.

• A – Cut 1 medium and 1 dark square 4-7/8 inches.  Draw or press a line diagonally on the medium square and place it on top of the dark square, right sides together.  Sew 1/4 inch from the line on each side.

• Cut along line and press toward dark fabric.  Trim tails.  Pieces should measure 4-1/2 x 4-1/2 inches.
• B – Cut 1 light and 1 dark strip 2-1/2 inches x 10 inches.  Place strips right sides together and sew a 1/4 inch seam lengthwise.  Press toward dark fabric and sub-cut into 2-1/2 inch wide pieces.

• Lay out the pieces in the proper order on a mat.

• Join B pieces.  Square should measure 4-1/2 x 4-1/2 inches
• Join pieces in row 1 and row 2, pressing in opposite directions so that seams will interlock.
• Join rows 1 and 2.  Piece should measure 8-1/2 x 8-1/2 inches.

See the previous blocks in this series in my category list on the right hand side of the page – Quilting – Civil War Quilt.

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Civil War Sesquicentennial Wall Hanging

I wanted to make a wall hanging for my youngest daughter that would incorporate photos that were taken of the family in Civil War era clothes.  I chose a Sawtooth Star pattern from my EQ6 software to showcase the photographs as well as some fussy-cuts from some wonderful Marcus Fabrics Civil War Tribute Collection – 150 Anniversary.

The photographs were scanned and then printed on June Tailor Sew-In Colorfast Fabric Sheets.

There was a great center photograph of my two grandchildren ….

…pictures of my youngest daughter and her husband…

…and of my oldest daughter – all taken in Gettysburg.

The picture in the lower right hand corner was taken of me in 1952 when I was living in Portsmouth, Virginia, as a 20-year-old newlywed with my sailor husband.  It was Portsmouth’s Bicentennial year and they wanted a picture to put in our P&G monthly magazine.  Several people brought in authentic Civil War era clothes for the photo shoot.  I’m sure I was the last person they wanted in the picture since I was a Yankee and a very new employee, but I was the only one at 105 pounds who could fit into the beautiful heirloom dress.

The fussy-cuts made up the rest of the blocks…

The finished piece measured 30 x 30 inches.

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A Vintage Apron Clone

I’ve always loved vintage aprons, particularly the ones from the 1920s-1930s.  They are roomy, comfortable, cover a large area and don’t have strings to tie.  I’ve bought patterns in antique shops and online, but none of them was exactly what I wanted.  Recently, I noticed a vintage apron hanging in an antique store booth.  It seemed to be exactly the style I wanted.  I tried it on before leaving the store so I knew I had a good fit and bought it for $8 – less than most patterns.

I was hoping I wouldn’t have to cut it apart to get the pattern and I was lucky that there were only three pieces to cut – front, back and pocket – so I could easily trace around the apron onto tissue paper.

The apron was easy to assemble, using 2 packages of rickrack for the edges.

The original apron was of a thin white cotton fabric with narrow binding and beautiful embroidery.

I wanted a serviceable apron to wear to cook and clean up, and chose some remnant pieces that would stand up well in the kitchen.,

The only changes I made were to shorten the apron, make the neckline round, and to make a bigger pocket.

For $8, I still have a beautiful vintage apron to wear on special occasions and I have a very sturdy clone to put on tonight when I get ready to cook supper.

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Blueberry Peach Puffs

This recipe is a combination of several ideas.  I wanted to make a fruit-filled puff that would be a little more calorie-conscious than the cream-filled type.  The pate a choux pastry is not difficult, but allow time to cool for about 30 minutes at two different points.  The puffs can be made in advance and frozen or stored at room temperature for several days.  Before using, crisp them by putting the puffs (thawed if frozen) on a baking sheet and placing in a cold oven.  Turn the oven on to heat to 350 degrees F.  When it reaches that point, turn the oven off and remove the puffs to a rack to cool.  When cool, fill with desired filling.

BLUEBERRY PEACH PUFFS

Cream Puff Batter:

• 1/4 cup butter, cut in small pieces
• ½ cup water
• 1/8 teaspoon salt
• ½ Tblsp. granulated sugar
• 1/2 cup all-purpose flour
• 2 eggs

Fruit Filling:

• 1-1/2 cups diced peaches
• 1 cup blueberries
• ¼ tsp. almond extract
• ½ cup frozen whipped topping, thawed (Cool Whip Lite)

For Topping:  About 2 Tblsp. Confectioners’ sugar

Preheat oven to 400 degrees F

To make the cream puff pastry:

In a medium saucepan over medium heat, place butter and water.

Bring to boil and boil until butter melts.  Leaving pan on heat, stir in salt, sugar and flour with a wooden spoon, stirring briskly until a ball forms.

Place the ball of dough in the bowl of an electric mixer.  Allow to cool for 20-25 minutes until dough is lukewarm to the touch.

When dough has cooled, beat in eggs, one at a time, beating well with mixer after each addition. Dough should be of a sticky consistency.

Divide dough into 6 medium puffs (each about 3 Tblsp. of dough) and place on prepared baking sheet, leaving space between each puff.  You can drop dough with a large spoon and then form with your fingertips.

Bake in preheated 400 degree F oven for 10 minutes.  REDUCE HEAT TO 350 degrees F and bake for an additional 20 minutes.  During the last minute of baking, prick a small hole in each puff with a cake tester or toothpick to assure that the puff is dry on the inside.  Puffs should be golden brown.

Turn off oven, leave puffs in oven and with the oven door ajar, let cool until  lukewarm, approximately 15 minutes.  Remove puffs to a wire rack to continue cooling.

To make the fruit filling:

In a small bowl, place the peaches, blueberries and almond extract, tossing to mix.

Gently fold in the thawed whipped topping.  Cover and refrigerate until ready to use.

When ready to serve, split the puffs in half.  If there is still some moistness inside, remove it, and fill the puff bottom half with 1/6 of the fruit – about ½ cup.

Place the puff top on the fruit and sift some confectioners’ sugar over the top.

Serve at once.

6 servings

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Civil War Quilt – Block 20 – New England Block

This is block #20 in the Civil War Block-of-the-Week series offered by Barbara Brackman.  It is called New England Block.  Go to Barbara’s blog to get the pattern and to see the story and pictures related to this block.

http://civilwarquilts.blogspot.com/2011/05/20-new-england-block.html

This is a fairly simple block.  I cut and sewed the half-triangles (B) differently and also assembled the block a little differently.

• Cut pieces as directed on Barbara’s blog except for the B triangles.  In this case, cut 4 dark and 4 light squares 2-5/8″ each but do not cut diagonal line.  Instead, draw or press a line diagonally on the light squares.  Place light squares on top of dark squares right sides together and stitch 1/4 inch from the line on both sides.  Cut on line, press toward dark fabric, and trim tails.  These pieces should measure 2-1/4 x 2-1/4 inches.

• Lay all of the pieces out on a mat in the proper order.

• Join pieces in row 1, press seams to the left.  Piece should measure 8-1/2 x 2-1/4 inches.

• Repeat with remaining 4 rows, pressing seams in alternate directions.
• Join 5 rows together.  Press.  Piece should measure 8-1/2 x 8-1/2 inches.

I was happy to be able to use some of the Barbara Brackman jellyroll and layer cake fabrics I received for Mother’s Day last week.

See the previous blocks in this series in my category list on the right hand side of the page - Quilting – Civil War Quilt.

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Chicken Bryan (almost like Carrabbas) and Lumpy Mashed Potato Casserole

My favorite celebration meal is Chicken Bryan at Carrabbas Italian Grill (Deerfield Twp., near Cincinnati).  I like to get the small portion which is served with a large scoop of their lumpy mashed potatoes.

I saw a recipe on Pioneer Woman Cooks – Tasty Kitchen which sounded similar and gave it a try with a few adaptations.  It certainly serves well as a Chicken Bryan fix for between-celebration dinners.

The original recipe called for rubbing the chicken breast with olive oil, salt and pepper and then cooking in a saucepan over medium heat for 25-35 minutes.   I prefer to stew a whole chicken (my post on stewing chicken is here) and then cut off the breast portions.  The chicken is tender and juicy when prepared this way and can be cooked in advance.

For six servings, I cut each stewed breast half into three portions.

CHICKEN BRYAN

• 2 chicken breast halves cut into 6 portions, stewed or cooked in a saucepan
• 2 Tblsp. butter
• 1 Tblsp. onion, chopped
• 1 Tblsp. garlic, minced
• 1/2 cup dry red wine
• 1/4 cup lemon juice
• 8 Tblsp. cold butter, cut in slices
• 1/2 cup sundried tomatoes, sliced
• 1/4 cup fresh basil, chopped
• 1/2 tsp salt
• Grinding of black pepper
• 6 Tblsp. goat cheese

To Make the Sauce:

In a medium sauce pan, place the butter and onions on medium heat and cook for about 5 minutes.  Add garlic, red wine and lemon juice.  Increase heat slightly and simmer the sauce for 4-5 minutes.  Add butter one slice at a time, stirring after each slice until butter is melted.  Add sun-dried tomatoes, basil, salt and pepper.  Simmer until mixture is hot.

Place a portion of warm chicken on each plate.  Top each piece of chicken with a tablespoon of goat cheese.  Pour on a scoop of sauce.

I served the chicken with my version of Lumpy Mashed Potatoes

LUMPY MASHED POTATO CASSEROLE

• 6 medium potatoes
• 3 oz. cream cheese
• 1 Tblsp. butter
• 1/2 cup sour cream
• 1 Tblsp. chopped chives
• 1 tsp. minced garlic
• 1/2 tsp. salt
• Grating of black pepper
• 2 slices bacon, cooked and crumbled

Preheat oven to 350 degrees F

Grease a 9-inch casserole

Cook and mash potatoes with a masher, leaving some lumps.  Add cream cheese and butter and stir until cheese and butter have melted and blended.  Add sour cream, chives, garlic, salt and black pepper.  Mix well and spread in prepared casserole.  Sprinkle with bacon and bake uncovered for 30 minutes @ 350 degrees F.

6 servings

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