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I am leaving this week for another 4 day outing with my birthday group. This time Bev Chicos daughter Allison has invited us to her lake cabin by Siren, Wisconsin, our last hurrah for the summer! I hope the fall colors will be out, so this weekend I am cooking. We always take some meals along. I discovered a new easy recipe on Facebook for apple bread. Pa Lloyd gave it his stamp of approval, so I am sharing the recipe with you and baking it for our outing.
Apple Pie Bread: 1 can apple pie filling, mashed ( I used a potato masher to mush it up) 1 yellow cake mix 1 cup self rising flour 4 eggs slightly beaten 1 medium apple peeled and diced 1 Tablespoon cinnamon 1/2 cup chopped walnuts or pecans ( optional) Whisk together dry ingredients. Add in wet ingredients, fold in chopped fresh apple and nuts. Pour into 2 greased loaf pans. Sprinkle the top of batter with cinnamon/sugar. Bake at 325 degrees for 35-45 minutes, or until a toothpick inserted in center comes out clean. Cool. I almost forgot. Last week 2 cups flour was omitted from the recipe for Morning Glory Muffins, the batter is very stiff!
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It sounds like its going to be warm this week, I was so enjoying the cooler weather, but then I’m not ready for winter yet either! This morning I am thinking about my Granddaughter, Alex, she starts her first morning working as a RN at Avera hospital in Sioux Falls, I know she will be a compassionate and knowledgeable nurse, we are so very proud of her. I remember how I always was so nervous on the first day of a new job, sort of like the first day of school every fall so long ago now!
Fall makes me feel like apple. Today I am sharing a good muffin recipe with you, it takes a little extra time but is well worth the effort. Since they do take some extra effort I make a double batch and freeze part of them. If you remember Kiehl’s Bakery they had a morning glory muffin too. That isn’t where I got the recipe but they are very similar. Morning Glory Muffins: 1 1/4 cups sugar 2 cups flour 1/2 cup vegetable oil 3 eggs 2 tsp. vanilla 1 tsp. baking powder and 1 tsp. baking soda 1/4 tsp. salt 1 1/2 tsp. cinnamon 2 cups grated carrots 1/2 cup grated apple 1/2 cup raisins 1/2 cup coconut 1/4 cup chopped nuts Beat sugar, oil, eggs and vanilla, then add dry ingredients, mixing well. Stir in remaining ingredients. Bake in greased muffin tins for 20-25 minutes at 350 degrees, makes 18 muffins. Have a great week! I don’t know where the summer has gone but it definitely feels like fall and even looks like it! Time for a nice warm comforting bowl of soup. I found a new recipe in the Taste of Home magazine awhile ago. I tried this weekend and it was a winner. One Pa Lloyd suggested I add some potatoes the next time I make it. The first time I make a recipe I like to follow the recipe to the letter then decide if I want to tweak it more to our liking. Potatoes would be a good addition but I liked it without too. I wasn’t able to find canned lentils here in town. I had a half a package of dry lentils on hand so I cooked them according to the directions on the package. Added them to the soup after they were cooked, always rinse them with water. Drain and add fresh water before cooking them, it takes 15-20 minutes.
Lentil, Bacon and Bean Soup: 4 bacon strips, chopped 6 medium carrots, peeled and chopped 1 medium onion, diced olive oil if needed 2 Tablespoons tomato paste 2 garlic cloves, minced 1 Tablespoon minced fresh thyme 1/2 tsp. pepper 5 cups chicken broth 1 cup dry white wine or additional chicken stock 2 cans ( 15-16 oz. each) butter beans, rinsed and drained 2 cans ( 15 oz. each) cooked lentils, rinsed and drained In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with slotted spoon, drain on paper towels. Cook and stir carrots and onions in bacon drippings, adding olive oil if necessary until crisp-tender, 3-4 minutes. Add tomato paste, garlic, thyme and pepper, cook 1 minute longer. Add stock and wine; increase heat to medium high, cook 2 minutes, stirring to loosen browned bits from pan. Stir in butter beans, lentils and bacon. Bring to a boil. Reduce heat; simmer, covered, 5 minutes, uncover; continue simmering until vegetables are tender, 15-20 minutes longer. Have a great week! My daughter works part time at a golf course at Okoboji. Four years ago, she asked me if I made pea salad, she had a request for the salad for a men’s luncheon that was going to be held. Since Pa Lloyd doesn’t care for pea salad, I really don’t make it but I told her I would find a recipe and make it for her. I guess it was a hit because this is the fourth year I have made it for the event. I found a recipe from the Pioneer Woman on the food net work. I tweaked it to my liking so here is my recipe for Pea salad.
Pea Salad: 1/3 cup sour cream 1/3 cup Hellman’s mayo, I like to use part Spin blend dressing 2 tsp. dry Hidden Valley ranch dressing 1 Tablespoon milk salt and pepper to taste 4 cups frozen green peas, thawed 8 slices bacon, cooked until crisp and chopped 1/2 whole small red onion, chopped 6 oz. colby cheese cubed in small pieces 3 hard boiled eggs, chopped 3 Tablespoons fresh parsley, chopped Combine sour cream, mayo, dry Hidden Valley dressing mix, milk, salt and pepper. Combine salad ingredients, gently fold in the dressing mixture, taste and adjust salt and pepper to your liking. Chill in refrigerator 2-4 hours before serving. Have a great week! |
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May 2020
AuthorI'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. Categories
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