Monday, October 30, 2006
Use cinnamon any time of day
Cinnamon isn’t just one of the oldest spices, it’s also one of the most used. Most people enjoy the flavor of cinnamon in baked goods and desserts, but cinnamon also is good in marinades, stews, and sauces.
- - - - -
Cinnamon Hotcakes
1-1/3 cups all-purpose flour
4-1/2 teaspoons brown sugar
1-1/4 teaspoons baking powder
1 teaspoon ground cinnamon
2 eggs
1 cup milk
2 tablespoons butter or margarine, melted
Additional cinnamon
Maple syrup, optional
In a bowl, combine the flour, brown sugar, baking powder and cinnamon. Combine eggs, milk and butter; stir into dry ingredients just until combined. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Sprinkle with cinnamon. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup if desired. Makes 8 pancakes.
- - - - -
Cinnamon Pork Tenderloin
3 tablespoons soy sauce
3 tablespoons sherry or chicken broth
1 tablespoon brown sugar
1-1/2 teaspoons honey
1 teaspoon ground cinnamon
1 garlic clove, minced
1-1/2 pounds pork tenderloins
In a large resealable plastic bag, combine soy sauce, sherry, brown sugar, honey, cinnamon, and garlic. Add the pork; seal bag and turn to coat. Refrigerate 4 to 6 hours. Drain and discard marinade. Grill pork, uncovered, over medium heat until a meat thermometer reads 160 degrees, abut 15 to 20 minutes, turning occasionally. Let stand for 5 minutes before slicing. Makes 4-6 servings.
- - - - -
Cinnamon Supper Cake
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter-flavored shortening or butter
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1 tablespoon butter
3/4 cup confectioners’ sugar
1 tablespoon ground cinnamon
Preheat oven to 375 degrees. Grease and flour a 9-inch round cake pan. In a bowl, sift together the flour, baking powder, and salt; set aside. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and milk. Beat in the flour mixture just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 20 to 25 minutes. For topping, spread cake with butter while still warm, and sift confectioners’ sugar and cinnamon over the top. Makes 6 to 8 servings.
- - - - -
Pantry Pointers
When substituting cinnamon stick for ground cinnamon, grind or grate one 3.5-inch-long cinnamon stick for every 1 teaspoon of ground cinnamon needed.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Breakfast • Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, October 23, 2006
This Halloween, let them eat cake
Even if Halloween doesn’t fall on a dark and stormy night, you can still create a creepy holiday meal or party with decorations and food. Set your table as usual, but spread artificial spider webs around each person’s plate. Dim the lights, turn on a CD of eerie Halloween sounds, and get ready for a wonderfully creepy meal. Ordinary foods become scary with the right names. Turn spaghetti into “worm stew” and hot dogs in a bun into “finger sandwiches.” And when it comes to dessert, you can let your imagination create some hair-raising treats.
- - - - -
Cupcake Graveyard
1 18.25-ounce package chocolate cake mix
2 16-ounce packages vanilla frosting
3/4 cup chocolate sandwich cookie crumbs
24 chocolate covered graham cracker cookies
Prepare cake mix according to package directions. Pour batter into cupcake pans and bake as directed on cake mix box. In a medium bowl stir 1 package of frosting with the cookie crumbs. Frost cooled cupcakes.
Fill a pastry bag, fitted with a plain tip, with remaining white frosting. Write R.I.P. on each chocolate covered graham cracker cookie. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone. Place the cupcakes on a large cookie sheet that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Makes 24 servings.
- - - - -
Worm Cupcakes
1 18.25-ounce package chocolate cake mix
3 cups chocolate cookie crumbs
1 16-ounce package prepared chocolate frosting
1 16-ounce package candy worms, such as Gummi Worms
Prepare cake mix according to package directions. Pour batter into cupcake pans and bake as directed on cake mix box. Let cupcakes cool thoroughly before frosting.
Spread cupcakes lightly with chocolate icing. Sprinkle cookie crumbs on top. Cut candy worms in half (as many as you like). Put icing onto cut end of the worms and stick to the top of cupcakes. You can use as few or as many as will fit on each cupcake. Let icing set for 10 minutes and then enjoy. Makes 24 servings.
- - - - -
Pantry Pointer
Potlucks are fun, even for kids. If your child wants to throw a big Halloween party, discuss the possibility of a potluck. This also is great for last-minute parties.
To add a scary touch to any punch, wash a disposable glove, fill with water, seal with an elastic, and freeze. Before serving punch, dip the frozen hand in warm water briefly. Peel off the glove and float the frozen hand in the punch bowl.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 16, 2006
Eat the whole thing
When it comes to chicken, there are lots of options at the grocery store. Various parts sit on foam trays waiting for us to make a delicious dinner out of them. But don’t overlook the nearby whole chickens as they can be part of a tasty and satisfying meal.
- - - - -
Savory Roasted Chicken
1 6- to 7-pound whole chicken
1 teaspoon onion salt
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
1/4 teaspoon grated orange peel
1/4 teaspoon pepper
1 teaspoon vegetable oil
Preheat oven to 375 degrees. Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange peel, and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture.
Bake until a meat thermometer reads 180 degrees, about 1-1/2 to 2 hours. Let stand for 10 minutes before carving. Makes 10 servings.
- - - - -
Rotisserie-Style Chicken
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 onion, quartered
1 4-pound whole chicken
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Rub each chicken inside and out with spice mixture. Place onion into the cavity. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight or at least 4 hours.
Preheat oven to 250 degrees. Place chickens in a roasting pan. Bake uncovered until a meat thermometer reads 180 degrees, about 5 hours. Let stand for 10 minutes before carving. Makes 4 servings.
- - - - -
Baked Slow Cooker Chicken
1 2- to 3-pound whole chicken
Salt and pepper to taste
1 teaspoon paprika
Wad three pieces of aluminum foil into 3- to 4-inch balls; place them in the bottom of the slow cooker. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil. Cook on high for 1 hour; turn to low a cook until the juices run clear, about 8 hours. Makes 4 servings.
- - - - -
Pantry Pointers
When choosing a chicken for roasting, look for one labeled as a “roaster.” Roasters typically have more muscle and fat, which gives the chicken more flavor and moisture. Before using, remove giblets, rinse chicken and cavity, and pat dry with paper towel.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 09, 2006
Busy nights call for pasta
Busy weeknights leave little time for dinner preparation, but cooler weather makes us want a hearty meal. Pasta offers a filling meal in minimal time. Some of the easier recipes start with sauce from a jar, and by adding some fresh meat or vegetables you can create a quick dinner that will satisfy most everyone.
- - - - -
Sloppy Joe Spaghetti
1 16-ounce package spaghetti
1 pound lean ground beef
1 15-ounce can sloppy joe sauce
1/2 green bell pepper, diced
1/2 onion, chopped
1/2 cup Italian-style dried bread crumbs
1/4 cup shredded Cheddar cheese
Cook pasta according to package directions. In a large skillet, brown beef over medium heat; cook until no longer pink and drain. Add sauce and simmer on low. Add green bell pepper and onion; mix well. Remove from heat and mix in bread crumbs and cheese. Add sauce to pasta; serve immediately. Makes 8 servings.
- - - - -
Garlic Chicken and Pasta
1 8-ounce package spiral or penne pasta
4 boneless skinless chicken breast halves
1 teaspoon olive or vegetable oil
1 16-ounce jar roasted garlic Parmesan sauce
2 small tomatoes, seeded and chopped, divided
Cook pasta according to package directions. Meanwhile, in a large skillet, brown chicken in oil. Add Parmesan sauce; cover and simmer until chicken juices run clear, about 8 to 10 minutes. Add half of the tomatoes. Drain pasta; top with chicken and sauce. Sprinkle with remaining tomatoes. Makes 4 servings.
- - - - -
Quick Pasta and Sausage
1 16-ounce package penne pasta
1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
1 tablespoon vegetable oil
1 26-ounce jar meatless spaghetti sauce, warmed
Cook pasta according to package directions. Meanwhile, in large skillet, sauté the sausage, peppers and onion in oil until vegetables are crisp-tender. Drain pasta; divide among six serving plates. Top with spaghetti sauce. Using a slotted spoon, top with sausage mixture. Makes 6 servings.
- - - - -
Pantry Pointers
When buying dried pasta, look at the ingredients. The best quality pastas are made with semolina flour.
The cooking times listed on packages of dried pasta are only guidelines. Start checking pasta for doneness 1 or 2 minutes before the minimum time stated on the package.
When a recipe calls for “al dente” pasta, cook it until it is tender but still has a bite to it. If the pasta is mushy, it’s overcooked.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 02, 2006
Perk up a brownie mix
Few things can bring on a smile faster than a chewy brownie, and nothing makes baking them easier than a package of brownie mix. But by adding a few extra ingredients, you’ll be able to create brownies so special no one will guess they came from a mix.
- - - - -
S’more Brownies
1 18- to 22-ounce package brownie mix
6 graham crackers
1-1/2 cups miniature marshmallows
8 1.5-ounce bars milk chocolate, coarsely chopped
Preheat oven to 350 degrees. Prepare brownie mix according to package directions. Spread into a greased 13x9-inch baking pan. In a medium bowl, break graham crackers into 1-inch pieces and toss with miniature marshmallows and milk chocolate. Set s’more mixture aside.
Bake brownies for 15 minutes in the preheated oven. Remove; sprinkle the s’more mixture evenly over the top. Bake until a toothpick inserted in the center comes out clean, about 15 to 20 minutes. Makes 20 servings.
- - - - -
Cheesecake Brownies
1 18- to 22-ounce package brownie mix
1 8-ounce package cream cheese
1 large egg
1/3 cup granulated sugar
Preheat oven to 350 degrees. Prepare brownie mix according to package directions. Spread into a greased 13x9-inch baking pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
Bake until a toothpick inserted near the center comes out clean, about 25 to 30 minutes. Makes 20 servings.
- - - - -
Low-Fat Rocky Road Brownies
1 package reduced-fat fudge brownie mix (13x9-inch baking pan size)
1/2 cup chopped pecans
2 cups miniature marshmallows
1 cup marshmallow creme
1/4 cup fat-free milk
3 tablespoons butter or stick margarine
3 tablespoons baking cocoa
1 1-ounce square unsweetened chocolate
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Prepare brownie mix according to package directions; stir in pecans. Spread batter into a 13x9-inch baking pan coated with nonstick cooking spray. Bake until a toothpick inserted near the center comes out clean, about 25 to 30 minutes. Sprinkle with marshmallows. Cool on a wire rack.
In a saucepan, combine marshmallow creme, milk, butter, cocoa and chocolate. Cook and stir over low heat until melted and smooth. Transfer to a mixing bowl; beat in confectioners’ sugar and vanilla until smooth. Drizzle over marshmallows. Makes 2 dozen.
- - - - -
Pantry Pointers
To easily cut brownies, cool them completely and use a plastic knife or table knife.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com