Cheesy Cauliflower Patties

1 head cauliflower
2 large eggs
1/2 cup cheddar cheese, grated
1/2 cup panko crumbs -
1/2 tsp cayenne pepper or to taste
salt
olive oil

• Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain

• Mash the cauliflower while still warm. 

• Stir cheese, eggs, panko, cayenne & salt to taste.

• Coat the bottom of a griddle or frypan/skillet with olive oil over medium-high heat. 

• Form the cauliflower mixture into patties about 3 inches across. 

• Cook until golden brown & set, about 3 minutes per side. 

• Keep each batch warm in the oven while you cook the rest.

Blackberry Sour Cream Coffee Cake

One word...yummy. Thank you Tide and Thyme

 

For the crumb topping:
½ cup all-purpose flour
1/3 cup sugar
1/2 tsp lime zest
4 tbsp. (2 oz.) unsalted butter, melted and cooled slightly
1/2 cup sliced almonds

For the cake:
1 3/4 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
3 eggs
1 cup sour cream
1 tsp. vanilla extract
2 cups fresh blackberries

• Preheat the oven to 350F.  Lightly grease and flour and 10-inch spring form pan.  
• To make the crumb topping, combine the flour, sugar and lime zest in a small bowl and mix to combine. 
• Pour in the melted butter and mash with a fork until the mixture is crumbly. Set aside.
• To make the cake, combine the flour, sugar, baking powder, baking soda and salt in a large bowl.  
• In a 2-cup measuring cup, whisk together the eggs, sour cream and vanilla until well blended. 
• Make a well in the centre of the flour mixture and pour in the liquid ingredients.  
• Fold together gently until evenly combined and no streaks remain, being careful not to over mix.  
• Pour the  the batter into the prepared pan in an even layer.  Dot the top of the batter with the blackberries. 
• Sprinkle the crumb topping evenly over the berries. Sprinkle sliced almonds over the crumble.
• Bake until the topping is golden brown and a toothpick inserted into the centre of the cake comes out clean, 38-42 minutes. 
• Transfer the pan to a wire rack and let cool for 20 minutes.  Remove the sides of the spring form pan.  
• Serve warm or at room temperature, cut into wedges.

Quick and Easy Loaded Potato Slices

• Pre heat oven to 350F
• Clean up potatoes and slice in thin even slices, try not to detach from other pieces
• Put potatoes on baking sheet
• Cut up thin slices of cheese and place in between potato slices 
• Put in oven till potato is cooked.
• Pour sour cream on top and shredded cheese.
• Put back in oven to melt cheese if you like
• Take out and top with your other favorite toppings
• Sour cream, chives, green onion, tomatoes, etc.
• If you are not vegetarian..add bacon bits, ham, etc

Lemon Sandwich Cookies

Thank you Bakers Royal

Lets begin with why you should make these lemon sandwich cookies: The cookies themselves are soft and crumbly, the flavor is lemony but not tart, its sweetness is refined not over the top and the filling is a lemon cream cheese frosting that adds a rich creaminess to the ensemble to tie it altogether.

Lemon Sandwich Cookies

This marks the first of a few holiday cookies to come. I realize I’m a little late getting started on this year. If you recall last year I started the season with these Coffee Cake Cookies and then moved on to these Pumpkin Pie Cookies and then on to a few others. This year it seems like being late is the theme for everything.

But things are letting up finally, the book is almost finished. Yay, to that because it has been crazy busy and crazy tough developing and testing recipes, running a blog and working full time. And, oh yeah – the family, so we’ve all been wearing wrinkled clothes and maybe eating cereal for more than just breakfast.

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LEMON SANDWICH COOKIES

YIELD: Makes 20-22 1 1/2 inch cookie sandwiches

Ingredients:

LEMON SPRITZ COOKIES

• 1/2 cup unsalted butter, softened
• 1/3 cup granulated sugar
• 1/2 cup confectioner sugar
• 1 large egg, plus one egg yolk
• 1 tablespoon lemon zest
• 1/2 teaspoon lemon oil (or 1 teaspoon of lemon extract)
• 1 1/2 cup all-purpose flour, plus 2 tablespoons
• 3 tablespoons cornstarch

FILLING

• 1 pkg. (8 oz.) cream cheese, room temperature
• 1/2 cup unsalted butter, softened
• 1 cup confectioner sugar, sifted
• 1/2 teaspoon lemon oil (or 1 teaspoon of lemon extract)
• Confectioner sugar for dusting

Directions:

PREPARATION

Heat oven to 350 degrees F. Line bake sheet with parchment paper.

TO MAKE LEMON SPRITZ COOKIE

1. Cream butter with granulated and confectioner sugar until light and fluffy. Add in egg and beat until combined. Add in egg yolk and beat until combined. Add in lemon oil (or extract) and lemon zest beat and beat until combined.
2. Whisk cornstarch and flour together. Add flour mixture into wet mixture and light beat until combined.
3. Transfer dough to cookie press or a pastry bag fitted with a open star tip. Pipe dough in a circular motion working from the outside towards the center. Bake at 350 degrees for about 10-12 minutes or until bottoms turn golden.

TO MAKE FILLING

1. Beat cream cheese and butter until combined. Add in remaining ingredients and beat until well combined and smooth.

ASSEMBLY

1. Spread a teaspoon and a half of filling on underside of one lemon spritz cookie and place a second lemon spritz cookie bottom side down on top of filling.

A few notes:

• The cookies are basically a spritz recipe, so if you have a cookie press you can use that to push your dough through for any decorative finish. If you don't have a cookie press, fit a pastry bag with an open star tip to pipe and shape the cookies like you see in the pictures. Alternately, you can gently roll the dough into 1/2 inch balls.
• If you can't find lemon oil, lemon extract will work. Keep in mind the extract contains alcohol so it will cause the wet mix to slightly seperate and appear somewhat curdled. Do not over beat hoping it will become homogenized, it actually makes it worse.
• Your palate your preference, so choose a filling that suits your taste. Any buttercream frosting will work or to stay on the fruity side try using a jam or curd.
• The lemon sandwich cookies can be made unassembled (without filling) three days advance. Store cookies in an airtight container to keep fresh. Fully assembled cookies can be made one day ahead.

Roasted Pork Tenderloin with Plum Sauce

 Thank you Our Best Bites

2 (1 pound) pork tenderloins, trimmed if necessary
kosher salt
freshly ground black pepper

1 tablespoon canola oil
1 cup chopped onion
2 garlic cloves, finely chopped
1/4 cup packed brown sugar
1/4 cup rice wine vinegar
1/4 cup ketchup
2 tablespoons low sodium soy sauce
2 teaspoons dry mustard
1 teaspoon ground ginger
1/2 teaspoon black pepper
1/8 teaspoon crushed red pepper
one pinch ground cloves
1 1/2 pounds black plums, pitted and quartered

• Heat a large saucepan over medium-high heat, add 1/2 tablespoon canola oil to pan, and swirl to coat. 

• Add onion and garlic; sauté 5 minutes, stirring constantly. Add sugar and the rest of the ingredients; bring to a boil. 

• Reduce heat, and simmer, partially covered, for 30-40 minutes or until plums break down and sauce thickens, stirring occasionally. 

• Remove from heat. Adjust taste if necessary adding a sprinkle of kosher salt or a little more sugar if needed for sweetness. If fruit is slightly bitter, the salt should combat that. 

• This sauce can be made a day in advance.

• Preheat oven to 450°

• Heat a large skillet over medium-high heat. Add 1/2 tablespoons oil; swirl to coat, adding more oil if necessary. 

• Sprinkle pork evenly with salt and black pepper. Add to pan; sauté 7 minutes, turning to brown on all sides.

• Transfer pork to a foil-lined jelly-roll pan; coat with about 1/2 cup plum sauce and use a spoon to spread it around on the pork. 

• Roast pork for 15 minutes. Remove pork from oven. Turn pork over; coat with an additional 1/2 cup plum sauce. 

• Roast 10 minutes or until a thermometer inserted in thickest portion of pork registers 155°. 

• Remove from pan; let stand 10 minutes. Slice crosswise. Serve with remaining plum sauce.

Slow Cooker Orange Chicken

Simple and delicious. Thank you Six Sisters Stuff

Boneless chicken breasts, chopped into small chunks

1/3 cup flour
olive oil
1/2 Tbl. salt
1 teaspoon balsamic vinegar
3 Tbl. ketchup
6 oz. frozen orange juice concentrate, thawed
4 Tbl.  brown sugar

• In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.  

• Put the flour in a small bowl.  Cover the chicken breast chunks in flour and shake off the excess.

• Pour a small amount of olive oil in a skillet and brown the flour-covered chicken. The chicken doesn't need to be fully cooked since it's going in the crock pot.

• After the chicken is done cooking, pour the pieces into the crock pot. Cover the chicken with the sauce mixture and give the pot a stir.

• Cook on low for 5-6 hours or on high for 2-3.

• Serve over rice and even add veggies if you want a healthier meal.

Apple Streusel Muffins

Low sugar, real apples and streusel

 

1 1/2 c. flour
1/4 c. sugar
2 ½ tsp. baking powder
2 tsp. cinnamon
½ tsp. nutmeg
½ tsp. all spice or pumpkin pie spice
2 medium apples, peeled and shredded
1/2 cup milk
1/4 cup olive oil
1 egg

Streusel-
1/3 cup brown sugar
1/3 cup flour
1 tsp. cinnamon
3 tbsp. butter, room temperature

• Pre-heat oven to 350 degrees. Grease a standard 12 muffin pan or a mega 6 muffin pan.

• Peel and shred apples.

• In a medium bowl, sift together flour, baking powder, cinnamon, nutmeg and allspice. Add sugar and salt and stir until mixed.

• In a small prep bowl, blend milk, oil and egg with a fork.

• Stir in apples.

• Add wet ingredients and stir just until mixed.

• Spoon into muffin tin

• Prepare streusel topping by mixing sugar, flour, cinnamon and butter with by hand. Should look crumbly.

• Sprinkle topping evenly onto the muffins ensuring coverage.

• Bake at 350 degrees for 18 – 24 minutes or until a toothpick comes out clean.

• Serve warm out of the oven or the next day.