adapted from Ann Poulson
1 1/2 lbs baby carrots
1 1/2 lbs brussel sprouts
Steam 7-10 minutes or roast in the oven in light olive oil until tender.
Sauce
4 TBSP butter
2 TBSP grainy mustard
1 TBSP smooth Dijon mustard
Melt butter and add mustards. Stir well. Pour sauce over veggies and stir gently to coat. Serve immediately.
Wednesday, December 26, 2012
Saturday, December 22, 2012
Christina's Apple Butter Poptarts with Maple Glaze and Pecans
from Morgan Crumm
Apple Butter Poptarts
1 recipe Butter Crust dough (using whole-wheat pastry flour, if desired)
1 cup apple butter
2 oz cream cheese
1/2 cup pecan halves
2 tsp cornstarch
~for the maple glaze~
1 T butter
1/4 cup pure maple syrup
1/2 tsp pure vanilla extract
2/3 cup powdered sugar
1/2 cup chopped pecans, for garnish
Place the apple butter, cream cheese, pecan halves, and cornstarch in a food processor and process till completely smooth. Set aside. The filling can be made up to a week in advance and stored in an airtight container in the fridge until 30 minutes before use. Excess filling can be added to oatmeal or used as a filling for stuffed French toast.
Preheat the oven to 350 degrees F. Roll out the dough to a thickness of about 1/8-inch. Use a pizza cutter to trim the dough into a rectangle, using a ruler or tape measure to help divide into even, 2x3-inch rectangles.
Spread a heaping tablespoon of filling over half of the rectangles, leaving a 1/4-inch border. Place a naked rectangle on top of each filled rectangle. Use the tines of a fork to crimp and seal the edges. Poke a few rows of holes in the tops of the tarts with the fork to create a steam release. Re-roll and repeat with dough scraps.
Carefully transfer the tarts to a parchment-lined baking sheet and bake at 350 degrees F for 17 minutes or baked through and just golden around the edges.
Let cool a minute or two on the baking sheet; then carefully transfer to a cooling rack to cool completely. Tarts may be prepared ahead of time up to this point and frozen for up to one month if desired. Before freezing, wrap very well in plastic wrap and then aluminum foil. To defrost, leave out at room temperature, still wrapped, for 3-4 hours or until thawed.
Toast the chopped pecans in a dry skillet over medium heat just until fragrant, being careful not to burn. Set aside.
To prepare the glaze, melt the butter in a microwave-safe bowl or Pyrex measuring cup. Whisk in the remaining ingredients until smooth. Use a spoon to spread the glaze over the tarts, sprinkling each tart with the toasted pecans as you go (if you wait until they are all glazed, the pecans won't adhere as well). To reduce mess, you can place the cooling rack over a sheet of aluminum foil or the baking sheet lined with parchment before glazing.
Let the glaze set for a few minutes before trying to stack or layer on a platter.
Note: For another festive alternative, make Pumpkin Pecan Poptarts by swapping out the apple butter with 1 cup pumpkin puree, plus 1/4 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp 5-spice powder (optional).
Apple Butter Poptarts
1 recipe Butter Crust dough (using whole-wheat pastry flour, if desired)
1 cup apple butter
2 oz cream cheese
1/2 cup pecan halves
2 tsp cornstarch
~for the maple glaze~
1 T butter
1/4 cup pure maple syrup
1/2 tsp pure vanilla extract
2/3 cup powdered sugar
1/2 cup chopped pecans, for garnish
Place the apple butter, cream cheese, pecan halves, and cornstarch in a food processor and process till completely smooth. Set aside. The filling can be made up to a week in advance and stored in an airtight container in the fridge until 30 minutes before use. Excess filling can be added to oatmeal or used as a filling for stuffed French toast.
Preheat the oven to 350 degrees F. Roll out the dough to a thickness of about 1/8-inch. Use a pizza cutter to trim the dough into a rectangle, using a ruler or tape measure to help divide into even, 2x3-inch rectangles.
Spread a heaping tablespoon of filling over half of the rectangles, leaving a 1/4-inch border. Place a naked rectangle on top of each filled rectangle. Use the tines of a fork to crimp and seal the edges. Poke a few rows of holes in the tops of the tarts with the fork to create a steam release. Re-roll and repeat with dough scraps.
Carefully transfer the tarts to a parchment-lined baking sheet and bake at 350 degrees F for 17 minutes or baked through and just golden around the edges.
Let cool a minute or two on the baking sheet; then carefully transfer to a cooling rack to cool completely. Tarts may be prepared ahead of time up to this point and frozen for up to one month if desired. Before freezing, wrap very well in plastic wrap and then aluminum foil. To defrost, leave out at room temperature, still wrapped, for 3-4 hours or until thawed.
Toast the chopped pecans in a dry skillet over medium heat just until fragrant, being careful not to burn. Set aside.
To prepare the glaze, melt the butter in a microwave-safe bowl or Pyrex measuring cup. Whisk in the remaining ingredients until smooth. Use a spoon to spread the glaze over the tarts, sprinkling each tart with the toasted pecans as you go (if you wait until they are all glazed, the pecans won't adhere as well). To reduce mess, you can place the cooling rack over a sheet of aluminum foil or the baking sheet lined with parchment before glazing.
Let the glaze set for a few minutes before trying to stack or layer on a platter.
Note: For another festive alternative, make Pumpkin Pecan Poptarts by swapping out the apple butter with 1 cup pumpkin puree, plus 1/4 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp 5-spice powder (optional).
Christina's Fudge Pie
from Morgan Crumm
1 unbaked pie crust fitted into a greased pie pan, placed on a baking sheet
4 T butter
1 1/2 cups semisweet chocolate chips
2 oz cream cheese
3/4 brown sugar
1/2 tsp fine-grain sea salt
2 large eggs
1 1/2 tsp pure vanilla extract
1/4 cup all-purpose flour
Preheat the oven to 350 degrees Fahrenheit, and make sure a rack is positioned in the center of the oven.
Prick the bottom of the pie crust all over with a fork.
Place the butter and chocolate in a large, microwave-safe bowl or 4-cup Pyrex measuring cup, and microwave for 1 minute.
Add the cream cheese to the chocolate and melted butter, and whisk until smooth. Whisk in the sugar and salt, then the eggs and vanilla, and finally the flour.
Pour the mixture into the prepared pie crust and bake at 350 for 35 minutes. Cool at least 20 minutes before serving (I like it best the next day).
The pie will keep, covered in aluminum foil, at room temperature for up to one week.
1 unbaked pie crust fitted into a greased pie pan, placed on a baking sheet
4 T butter
1 1/2 cups semisweet chocolate chips
2 oz cream cheese
3/4 brown sugar
1/2 tsp fine-grain sea salt
2 large eggs
1 1/2 tsp pure vanilla extract
1/4 cup all-purpose flour
Preheat the oven to 350 degrees Fahrenheit, and make sure a rack is positioned in the center of the oven.
Prick the bottom of the pie crust all over with a fork.
Place the butter and chocolate in a large, microwave-safe bowl or 4-cup Pyrex measuring cup, and microwave for 1 minute.
Add the cream cheese to the chocolate and melted butter, and whisk until smooth. Whisk in the sugar and salt, then the eggs and vanilla, and finally the flour.
Pour the mixture into the prepared pie crust and bake at 350 for 35 minutes. Cool at least 20 minutes before serving (I like it best the next day).
The pie will keep, covered in aluminum foil, at room temperature for up to one week.
Christina's Breakfast Cookies
from my mom
2/3 C butter
1/2 C sugar
1 egg
1 tsp vanilla
Beat together well.
3/4 C flour (1/2 C white, 1/4 wheat)
3/4 tsp baking soda
1/2 tsp salt
Combine and add to butter mixture.
1 1/2 C quick oats
1 C (4 oz) shredded cheddar cheese
1/2 C wheat germ or finely chopped nuts (such as almonds or pecans)
6 crisp bacon slices, crumbled
Stir all together and add to dough.
Preheat oven to 350. Place cookies on greased cookie sheet. Bake 12-14 minutes or until edges golden.
2/3 C butter
1/2 C sugar
1 egg
1 tsp vanilla
Beat together well.
3/4 C flour (1/2 C white, 1/4 wheat)
3/4 tsp baking soda
1/2 tsp salt
Combine and add to butter mixture.
1 1/2 C quick oats
1 C (4 oz) shredded cheddar cheese
1/2 C wheat germ or finely chopped nuts (such as almonds or pecans)
6 crisp bacon slices, crumbled
Stir all together and add to dough.
Preheat oven to 350. Place cookies on greased cookie sheet. Bake 12-14 minutes or until edges golden.
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