Category: Grandpa’s Use Only

These recipes are for Grandpa and his family. This category includes recipes from magazines, TV shows, newspapers, and other sources where I don’t have permission to republish the recipes, but still feels they are recipes that he may want to cook for himself at a later time.

Marmalade Cobbler

Ingredients

 
US|METRIC
 
12 SERVINGS
 
  • fruit filling
  • 21 oz. berry pie filling
  • 1 1/2 cups frozen fruit (or fresh)
  • 1/4 cup orange marmalade
  • crust
  • 2 1/4 cups buttermilk (CB Old Country Store®, Baking and Pancake Mix)
  • 1/2 cup milk
  • 3 Tbsp. butter (or margarine, softened)
  • 2 Tbsp. sugar
  • 1 tsp. vanilla
  • 1 1/2 tsp. grated orange zest (finely, optional)
 

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Marmalade Pork Ribs

We buy pork ribs. Them my wife makes a marinade with marmalade, soy sauce, garlic cloves, lemon slices and maybe some sake. Then we cut the ribs into individual. Marinate for at least 4 hours. Longer is better. Than she bakes the ribs around 350 for 75 mins. And then boils the marinade for 15-20 mins to concentrate it and kill any bacteria. We use that as a sauce over the ribs at the end. They are always a huge hit in our house and with any guests.

Orange Marmalade Chicken

original recipe

 

Ingredients

  • 6 chicken drumsticks
  • salt and ground black pepper to taste
  • ½ cup orange marmalade
  • 2 tablespoons Dijon mustard
  • 2 tablespoons barbeque sauce
  • 1 tablespoon sambal oelek
  • ½ tablespoon soy sauce

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Season drumsticks with salt and pepper and place in an oven-proof dish.

  3. Bake in the preheated oven for 20 minutes.

  4. Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl.

  5. Remove dish from oven and brush chicken with marmalade mixture. Return to the oven and bake an additional 10 minutes.

  6. Remove dish again, turn chicken over, brush with marmalade mixture, and continue baking until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  7. Remove dish from oven and baste chicken with remaining marmalade mixture. Preheat the oven’s broiler. Return to the oven and broil until chicken starts to blacken and blister, 3 to 5 minutes.

Citrus Cheesecake

original recipe

Ingredients

  • 1 egg yolk
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon zest
  • ¼ teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ⅓ cup white sugar
  • ½ cup butter, room temperature
  • 1 egg white
  • 3 (8 ounce) packages cream cheese
  • 1 ⅔ cups white sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon grated orange zest
  • 2 teaspoons grated lime zest
  • 1 ½ teaspoons grated lemon zest
  • ½ teaspoon vanilla extract
  • 3 eggs
  • 1 cup sour cream
  • ⅔ cup orange marmalade
  • 2 teaspoons fresh lemon juice

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Butter a 9 inch springform pan. In a small bowl, whisk together egg yolk, 1 tablespoon lemon juice, 1 teaspoon lemon peel and 1/4 teaspoon vanilla. In the bowl of a food processor, combine flour and 1/3 cup sugar. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.

  2. Brush crust lightly with egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350 degrees F (175 degrees C).

  3. In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth. Beat in cornstarch, 1 tablespoon lemon juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Beat in eggs one at a time, then stir in sour cream. Pour filling into crust.

  4. Bake in the preheated oven for 55 to 60 minutes, or until puffed and cracked around edges and center moves only slightly when pan is gently shaken. Allow to cool to room temperature, then refrigerate overnight.

  5. In a saucepan over medium heat, boil marmalade and 2 teaspoons lemon juice until slightly reduced, about 2 minutes. Spread warm glaze on top of cake. Chill cake 10 minutes. Remove pan sides and transfer cake to serving plate.

Spicy Orange Beef

original recipe

Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound round steak, cut into thin strips on the diagonal
  • ¼ cup orange peel, cut into slivers
  • 1 clove garlic, minced
  • ½ teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 1 cup beef broth
  • ¼ cup soy sauce
  • ¼ cup sherry
  • ¼ cup orange marmalade
  • ½ teaspoon crushed red pepper flakes

Directions

  1. In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels.

  2. Return all the beef to the wok. Stir in orange peel, garlic, and ginger; stir-fry 1 minute.

  3. In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot.

Glazed Chicken Wings

original recipe

Sweet Chili and Orange Marmalade Glazed Chicken Wings

Ingredients

  • 2 pounds chicken wing pieces, drumettes and flats
  • ½ cup orange marmalade
  • ¼ cup sweet chili sauce

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top.

  3. Bake in the preheated oven until wings are no longer pink at the bone and the skin is crispy, 45 to 50 minutes.

  4. Mix orange marmalade and chili sauce in a large bowl until thoroughly combined. Add cooked wings to marmalade-chili sauce and toss until well coated. Plate wings and pour extra sauce on top.

Butterscotch Pudding Blondies

ORIGINAL RECIPE FROM FOOD NETWORK

  • 2 sticks (1 cup) unsalted butter, at room temperature, plus more for the baking dish
  • 1 1/2 cups firmly packed light brown sugar
  • 2 1/4 cups all-purpose flour
  • One 3.4-ounce package butterscotch instant pudding mix
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup roasted salted cashews, coarsely chopped
  • 3/4 cup semisweet chocolate chips
  • Flaky salt

Directions

  1. Preheat the oven to 375 degrees F. Line a 9-by-13-inch glass baking dish with aluminum foil, leaving a 2-inch overhang. Grease the foil with butter.
  2. Put the brown sugar in a large bowl. Melt the butter in a small skillet or in the microwave in a glass measuring cup. Stir the butter into the sugar until smooth. Cool to room temperature.
  3. Meanwhile, in another medium bowl, whisk the flour, pudding mix, baking soda and kosher salt together.
  4. Beat the eggs and vanilla into the sugar mixture. Stir in the flour mixture a bit at a time and mix until a smooth, thick batter forms. Fold in the cashews and chocolate chips.
  5. Spoon the batter into the prepared dish and spread evenly. Bake until the blondies are light brown around the edges and a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
  6. Remove from the oven and sprinkle with flaky salt. Let cool in pan slightly, about 15 minutes. Using the overhanging aluminum foil, lift the blondies out of the pan and transfer to a cooling rack to cool completely. Remove the foil and cut into 18 blondies.

Carrot Cake

From Live Well, Bake Often

What You Will Need

While there are quite a few ingredients in this recipe, I promise it’s fairly simple. I won’t cover every single ingredient, but I wanted to touch on a few important ones:

  • Spices: There’s a mix of ground cinnamon, ginger, and nutmeg. All three spices add such a wonderful flavor to this cake, but aren’t too overpowering. Feel free to add more spices, if you prefer though.
  • Oil: Any kind of neutral-flavored oil is fine to use here, but I typically use vegetable or canola oil. You may also use melted coconut oil, just make sure all of your other ingredients are at room temperature so that it doesn’t solidify.
  • Applesauce: This adds the perfect amount of moisture, so you end up with a moist cake that isn’t greasy. I always use unsweetened applesauce whenever I make this recipe. If you can only find sweetened applesauce, just reduce the granulated sugar by 2 to 3 tablespoons.
  • Sugar: I use a bit more brown sugar than granulated sugar because it adds more moisture and flavor to this carrot cake.
  • Carrots: I don’t like to skimp on the carrots when it comes to this recipe, so there’s 3 cups of grated carrots. Make sure to use freshly grated carrots here too. Avoid using a bag of pre-shredded carrots as they are often too dry and thick for carrot cake.
  • Cream Cheese: Make sure to use a block of cream cheese. Avoid using cream cheese that’s either whipped or in a tub, it’s typically too thin and will result in a runny frosting.

How To Make A Carrot Cake

Make The Cake Layers

  1. Preheat your oven to 350°F (180°C). Spray two 9-inch round cake pans well with nonstick cooking spray, then line the bottoms of each pan with a parchment paper circle. This will make it much easier to remove your cake layers from the pan!
  2. Add the flour, baking powder, baking soda, spices, and salt to a large mixing bowl and give it a good whisk.
  3. In a separate large mixing bowl, whisk together your oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract.
  4. Add the grated carrots to the wet ingredients and stir to combine. Adding them at this point will ensure that they are fully incorporated into your batter and prevent you from over mixing it later on.
  5. Combine the wet and dry ingredients and mix until just combined. Make sure not to over mix your batter! This can overdevelop the gluten and cause the cake to turn out dense/gummy. Trust me, no one wants that.
  6. Divide the cake batter evenly between both cake pans. Tip: If you want to get perfectly even cake layers, I recommend using a food scale to weigh your cake batter.
  7. Bake for 30 to 35 minutes or until the tops of the cakes are set and a toothpick inserted into the center comes out clean. Allow to cool slightly in the pans, then remove the cake layers from the pans and transfer them to a wire rack to cool completely.

Mix Together The Cream Cheese Frosting

    1. Beat the cream cheese until smooth, then add the butter and continue mixing until well combined.
    2. Lastly, mix in the powdered sugar and vanilla extract. If needed, stop and scrape down the sides of your mixing bowl to ensure that all of the frosting ingredients are thoroughly mixed together.

Assemble & Frost The Cake

      1. Level the tops of each cake layer. You may use either a large knife or a cake leveler for this step, I personally love this cake leveler. It’s a great option for beginners too!
      2. Place one of the layers on a cake stand and scoop a little over 1/2 cup of the frosting on top, then smooth it out evenly.
      3. Place the other cake layer on top and use the remaining frosting to frost the top and sides of the cake. An angled spatula or even the back of a spoon works great for this step! If you want to add a little something extra, feel free to toast some chopped pecans or walnuts and sprinkle them around the top of the cake.

Frequently Asked Questions

Does carrot cake need to be refrigerated?

Yes, if you frost the cake with the cream cheese frosting it does need to be refrigerated. It will keep for 3 to 4 days in an airtight container in the fridge.

Can you freeze carrot cake?

Of course! You can wrap individual slices with plastic wrap and freeze them in a large freezer bag.

The cake layers and frosting can also be frozen separately for up to 3 months. I do suggest wrapping the cake layers tightly with plastic wrap before freezing them.

How do you grate carrots for carrot cake?

The easiest method is to use a box grater and grate the carrots just like a block of cheese. If you have a food processor with a grater attachment, that works too.

I also recommend peeling your carrots and removing any brown spots or blemishes before grating them.

Can I add nuts or raisins?

Absolutely! Chopped walnuts or pecans would be fantastic in this recipe, I suggest using about 3/4 to 1 cup. If you love raisins, you may also add 1/2 cup.

Adjusting Your Pan Size

One of the most common questions is whether or not this recipe can be baked in another pan. The answer is YES!

Here are a few more commonly used baking pans that you can bake this cake in:

  • 9×13: Pour the batter into a greased 9×13 pan and bake for 35 to 45 minutes.
  • 8-inch round pan: Grease two 8-inch round cake pans and line the bottom of each pan with a parchment paper circle. Pour the batter evenly between the two pans and bake for 35 to 40 minutes.
  • Cupcakes: The full recipe will make 28 cupcakes. Only fill each liner about 2/3 of the way full so that they don’t overflow and bake for 16 to 20 minutes. I also recommend doubling the frosting to have enough to cover all of the cupcakes. If you prefer a smaller batch, try my carrot cake cupcakes instead.

Baking Tips

  • When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife. I have a whole post that explains the spoon & level method.
  • Don’t have any applesauce? You may replace it with 1/2 cup of plain Greek yogurt, sour cream, or one 8-ounce can of crushed pineapple that’s been drained.
  • I opted to stick with my favorite cream cheese frosting. It makes enough to frost the carrot cake like you see in the pictures. If you really love frosting, then I suggest increasing the recipe by half.
  • Additional frosting options: If you want to try another frosting, my vanilla buttercream frosting, ermine frosting, or the whipped honey mascarpone frosting I used on my Pistachio Cake recipe would be delicious too.  

Ekmek

Other YouTube Recipes

    • 300 gm flour – sifted
    • 1 tsp salt
    • 1 TBL sugar
    • 650 gm water – boiling
      • Stir until incorporated
      • Remove and knead 8-10 minutes
      • Adding 60 gm flour as necessary for firm dough
      • 30 ml vegetable oil
      • Rise 30 minutes
      • Cut in half – roll into tube – Cut into tennis ball sized pieces
      • Roll into ball and flatten slightly
      • Let rise 30 more minutes

Recipe 1 – Ekmek Bread

    • Flatten very flat, then fry till browned

Recipe 2 – Meat Pie

    1. Cook 300 gm Hamburger and 1 diced onion
    2. Add spice
    3. Drain
    • Flatten dough, but not very flat
    • Shape around spoonful of meat
    • Flatten into a patty
    • Fry until browned

Lemon Curd – King Arthur

https://www.kingarthurbaking.com/recipes/lemon-curd-recipe

Ingredients

  • 1/2 cup (115gmb) lemon juice, freshly squeezed, from about 4 large lemons
  • 4 tablespoons (60 gm) unsalted butter
  • 1/2 cups (125 gm) granulated sugar
  • 2 large eggs
This easy Lemon Curd recipe is super simple to make and tastes delicious! A smooth lemon spread that also makes a great filling for cakes and cupcakes.
Prep Time: 2 minutes
Cook Time: 7 minutes
Total Time: 9 minutes
Servings: 1 jar

Instructions

  1. Combine the lemon juice, butter, and sugar in a large saucepan.
  2. Place the saucepan over medium heat on the stove and heat, stirring occasionally, until the butter has melted and the sugar has dissolved, 3 to 5 minutes.
  3. Meanwhile, break the eggs into a medium heat-safe bowl and beat them briefly to mix the yolks and whites together.
  4. Carefully pour about half of the hot liquid into the bowl with the eggs and whisk to incorporate; this will “temper” the eggs so they won’t curdle when you combine them with the remainder of the hot liquid.
  5. Pour the contents of the bowl back into the saucepan and return the pan to medium-low heat.
  6. Whisking constantly, cook the curd until it thickens enough to coat the back of a spoon or spatula, 5 to 10 minutes. Use a spoon or spatula to scrape the bottom and sides of the pan occasionally to incorporate any stuck-on curd, stirring it back into the main mixture.
  7. Remove the curd from the heat and pour it into a heat-safe bowl or measuring cup. If you see any small bits of cooked egg, pass the curd through a fine-mesh strainer to remove them.
  8. Allow the curd to cool for 15 to 20 minutes, then stir briefly and cover the surface with a piece of plastic wrap.
  9. Cool the curd at room temperature until barely warm then refrigerate until set, about 3 hours.
  10. Storage Instructions: Store curd in an air-tight container in the refrigerator for up to 3 weeks; freeze for longer storage.

Tips from our Bakers

  • To get the most juice out of your fresh lemons, heat each one for 10 to 15 seconds in the microwave before cutting in half and juicing.

  • Looking for a shortcut version of this recipe? Try our Easy Microwave Lemon Curd, which thickens quickly and doesn’t require cooking on the stove.

Doughnut Holes

CLICK HERE to watch YouTube video by Simple Fast and Delicious

  • Pastry •240 g flour •
  • 300 ml of water
  • 1 pinch of salt •
  • 1 teaspoon of dry yeast

To Cover

  • 3-4 tablespoons of powdered sugar
  • Half a teaspoon of cinnamon
  • melted chocolate
  1. Plenty of vegetable oil for frying.
  2. Please watch the video until the end to avoid missing the details!
  3. Do not forget to subscribe to my channel.
  4. You can support me by liking the videos and sharing them with your friends!
  5. Hope you have a good time

Pumpkin Pie

Recipe from LiveWellBakeOften.com

Pumpkin Pie Recipe

 
This easy pumpkin pie recipe is made completely from scratch and is a great make-ahead dessert for the holidays!
 

Ingredients

Pie Crust:

  • 1 store-bought or homemade pie crust

Pumpkin Pie Filling:

  • 1 cup light brown sugar (200 grams)
  • 1 tablespoon all-purpose flour (8 grams)
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 3 large eggs at room temperature
  • 1 (15-ounce can) pumpkin puree (425 grams)
  • 1 ¼ cups evaporated milk (300 ml)

Instructions

  • To prepare the pie crust: Preheat the oven to 400°F (204°C).
  • Roll the dough out to 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate (make sure it’s at least 1 and 1/2 inches deep), gently fit it into the pie plate, trim any excess dough, and decorate the edges. Transfer to the refrigerator to chill for 15 to 20 minutes while the oven is preheating.
  • Prick the bottom of the pie crust with a fork. Line the pie dough with parchment paper or foil, making sure to cover the bottom and fit it snuggly in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well too).
  • Bake the pie crust at 400°F (204°C) for 15 minutes. Remove from the oven and remove the parchment paper (or foil) and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes. Remove from the oven and set aside to cool slightly.
  • To prepare the filling: Reduce the oven temperature to 375°F (190°C). In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
  • In a separate mixing bowl, lightly beat the eggs. Whisk in the pumpkin puree and evaporated milk until well combined.
  • Pour the dry ingredients into the wet ingredients and mix together until fully combined.
  • Pour the pumpkin pie filling into the partially baked pie crust. Return to the oven and bake at 375°F (190°C) for 45 to 50 minutes, or until the center is almost set (it should be a little wobbly). Cover the edges of the pie crust with a pie crust shield or foil as needed to prevent them from over-browning.
  • Remove from the oven and transfer to a wire rack for 2 to 3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight.

Notes

Storage Instructions: Once the pie has cooled completely, cover it tightly and store in the refrigerator for up to 4 days. 

 

Spices: If you prefer to use pumpkin pie spice, you may replace the spices in this recipe with 2 to 2 and 1/2 teaspoons of pumpkin pie spice.

 

To prepare ahead of time: Pie crust may be made 2 to 3 days in advance, wrap tightly and refrigerate until ready to use. The pumpkin pie filling may also be made up to one day in advance, cover tightly and refrigerate until ready to use.

Beatitudes Carrot Cake

We’ve all had extra cream cheese containers after we’re done with our bagel.  Here is a great recipe for a special, but small, treat.
 
 

Ingredients

For the carrot cake:

  • 1/2 C all-purpose flour spooned & leveled
  • 1/2 baking powder
  • 1/4 tsp baking soda
  • ½ tsp ground cinnamon
  • scant ground ginger
  • scant ground nutmeg
  • scant salt
  • 1/4 C canola or vegetable oil 
  • 1 large eggs at room temperature
  • ½ cups packed light brown sugar
  • 2 TBL granulated sugar
  • 2 TBL unsweetened applesauce
  • ½ tsp pure vanilla extract
  • 1 cups lightly packed grated carrots (300 grams)

For the cream cheese frosting:

  • 2 oz package brick style cream cheese (226 grams) softened
  • 2 TBL unsalted butter (115 grams) softened
  • ½ C powdered sugar (240 grams)
  • 1/4 tsp pure vanilla extract

Instructions

  • To make the carrot cake: Preheat the oven to 350°F (180°C). Spray two ramekins or muffin rings well with non stick cooking spray and line the bottom of each pan with a parchment paper circle. Set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
  • In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots to the wet ingredients and mix until well combined.
  • Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
  • Pour the cake batter evenly between both prepared cake pans. Bake for 25 to 30 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean.
  • Remove from the oven, transfer to a wire rack, and allow to cool in the pans for 20 to 25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.
  • To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.
  • Add in the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
  • To assemble the cake: Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake layer on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice, if desired.
 

Notes

Storage Instructions: Cake may be stored in an airtight container in the fridge for up to 4 days.

Freezing Instructions: Cake and frosting will freeze well for up to 3 months, thaw overnight in the fridge and bring to room temperature before assembling the cake.

Applesauce: You may replace the applesauce with 1/2 cup (120 grams) of sour cream or plain Greek yogurt.

To make a 9×13 cake: Spray a 9×13 pan with nonstick cooking spray and pour the batter into the pan. Bake at 350°F (180°C) for 35 to 45 minutes.

Easy Pickled Okra

Source Recipe:   Eat Simple Food
 
You may have heard that when you cook okra, it turns slimy.  Well, that’s true.  Here are two recipes though, that make okra pretty easy to prepare and tasty.
 
      • Trim okra stem to 1/4 inch
      • ¾ lb okra
      • 2 fresno red chili peppers, sliced – use red peppers if you can’t find them or skip
      • 2 small garlic cloves, peeled
      • 4 dill sprigs or 1 ½ tsp dried dill
      • 1 ½ tsp mustard seeds
      • ½ tsp crushed red pepper (for heat)
      • 1 cup apple cider vinegar
      • 1 cup water
      • 2 Tbsp salt
      • 1 quart size jar – equipment

Instructions

    1. Add garlic, dill, mustard seeds, and crushed red pepper to two pint sized jars.
    2. Small okra is better.  Not more than three inches, anyway.
      Plump – no wrinkles
    3. Trim okra stems to ¼”. Add cleaned whole okra to jar vertically, alternating stem ends up and down.
    4. Pack okra in tightly, packing dill along the sides
    5. Bring a small pot with vinegar, water, and salt to a rolling boil and stir.
    6. Pour mixture into clean canning jar(s) (careful it’s hot!), leaving ~ ¼″ air at top.  
    7. Cover with cleaned canning jar lid.
    8. Let sit at room temperature ~ 1 hour to cool down, and then place in refrigerator.  
    9. Wait at least a couple days before eating, but probably will need about a week to soak up all the pickling liquid.  Good for ~3 weeks in the refrigerator.  Happy eating!  Beckie

 

 

 

Artichoke – Instant Pot

Instant Pot Whole Steamed Artichokes are a faster and easier way to cook artichokes. Pressure cooker artichokes are tender and ready to dip in your favorite sauce!

 
Ingredients
    • 1-4 Artichokes
    • Lemon Wedge
    • 1 ½ cups Water (for the 6 qt pressure cooker, 2 ½ cups for the 8 qt, 1 cup for the 3 qt)
Aromatics to Add to the Water (optional)
    • ½ Lemon, sliced
    • 2 cloves Garlic, chopped
    • 2 small Bay Leaves
    • 1 tsp Salt
    • ½ Sweet Onion, sliced
    • 1 sprig Fresh Rosemary (optional)
Instructions
Prepare the Artichokes
    1. Remove small outer leaves that are dry, and cut the stem off, leaving about ¼”. Then use a really sharp serrated knife to cut the top inch or two off of the artichoke. This exposes the inside and will allow the steam to penetrate it.
    2. Rinse the artichokes and pat dry with a paper towel. Then rub some lemon on the cut surface to prevent browning.
Prepare the Steaming Liquid
    1. Add the water to the stainless inner liner. Then add the aromatics, optional, (garlic, bay leaves, lemon slices, salt, onion, and rosemary). 
    2. Place the trivet/rack into the pot.
Cook the Artichokes
    1. Place the artichokes into the pot, stem side up (cut side down). Close the lid and set the steam release knob to the Sealing position.
    2. Press the Pressure Cook/Manual Button or dial, then the + or – button or dial to select the cook time (cook times may vary*):
      • Small artichokes – 10 minutes
      • Medium Artichokes – 15 minutes
      • Large artichokes – 25 minutes
    1. When the cooking cycle is finished, do a Quick Release of the steam/pressure by turning the steam release knob to the Venting position, or pushing the release button, if applicable (If you like softer artichokes, let the pot naturally release the pressure).
    2. You can tell when the artichoke is done when a knife slides into the bottom easily.
What to Dip Them In
    1. Lemon Mayo – Mix some mayo and lemon juice together.Plain Mayo (my favorite)
    2. Melted Butter – Melt butter in a microwave safe dish.
    3. Garlic Butter – Sauté a couple of pressed garlic cloves in butter.
Recipe Notes

*Cook times will vary based on the size of the artichokes, as well as the density of the leaves. Tightly packed, denser quantity of leaves (and a heavier artichoke) will take longer to cook.

 

Beyond the Grave Chicken Salad

by Mary Kay Andrews

Did y’all hear about the Coca-Cola heiress who got kicked out of the Junior League for making chicken salad with dark meat? It’s an urban legend in Atlanta, but every Southern woman worth her salt has a tried and true recipe for chicken salad. My personal favorite used to be served in the dearly departed tea room at Maas Bros. Department Store in St. Petersburg, Florida. I’ve tasted some great versions over the years, but none greater than the one I sampled at the wake of a friend’s father in Dalton, Georgia. It inspired the recipe for Beyond the Grave Chicken Salad in Little Bitty Lies.

Beyond the Grave Chicken Salad Recipe

5 lbs. chicken breasts
2 quarts water
parsley sprigs
1 large onion, quartered
1 tsp seasoned salt
2 chicken bullion cubes

In large pot, bring water and seasoning to boil, add chicken, lower heat and simmer 40 min. Remove from heat, cool. Shred chicken and refrigerate.

Dressing:

1/2 C bottled Italian salad dressing
1 C Duke’s mayonnaise
1 TBL white vinegar
1-1/2 tsp celery seed
2 TBL sugar
1/8 tsp. salt
dash paprika

Blend well together.

For salad:

Toss shredded chicken with one cup of dressing and let stand at least one hour to marinate.

Combine remaining dressing with:
1/2 C sour cream
1 TBL honey

Add to chicken and mix well. May add canned water chestnuts, blanched almonds or chopped pecans.

Whipped Cream

Stabilized Whipped Cream

 
 
 
Learn how easy it is to make stabilized whipped cream with this step-by-step tutorial. This whipped cream is perfectly sweet and holds its shape for days!
 
Course Dessert
Cuisine American
Keyword stabilized whipped cream
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 cups
Author Danielle
 

Ingredients

  • 4 teaspoons cold water
  • 1 teaspoon unflavored gelatin
  • 1 cup cold heavy whipping cream (240 ml)
  • ¼ cup powdered sugar (30 grams)
  • ½ teaspoon pure vanilla extract

Instructions

  • Add the water to a microwave safe bowl and sprinkle the unflavored gelatin on top. Allow to sit for 3 to 4 minutes.
  • Transfer the gelatin mixture to the microwave and microwave until the gelatin is fully dissolved, this will just take a few seconds. Stir the mixture, then set aside to cool slightly.
  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed.
  • Slowly pour in the gelatin mixture until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.
  • Pipe the whipped cream on your favorite dessert (or use it to frost it) and refrigerate your dessert until ready to serve.

Carrot Cake

The BEST Carrot Cake with Cream Cheese Frosting

 
 
 
This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting.
 
Course Dessert
Cuisine American
Keyword easter
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 10 slices
Author Danielle
 

Ingredients

For the carrot cake:

  • 2 cups all-purpose flour spooned & leveled (250 grams)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup canola or vegetable oil (180ml)
  • 4 large eggs at room temperature
  • 1 ½ cups packed light brown sugar (300 grams)
  • ½ cup granulated sugar (100 grams)
  • ½ cup unsweetened applesauce (125 grams)
  • 1 teaspoon pure vanilla extract
  • 3 cups lightly packed grated carrots (300 grams)

For the cream cheese frosting:

  • 1 (8-ounce) package brick style cream cheese (226 grams) softened
  • ½ cup unsalted butter (115 grams) softened
  • 2 cups powdered sugar (240 grams)
  • 1 teaspoon pure vanilla extract

Instructions

  • To make the carrot cake: Preheat the oven to 350°F (180°C). Spray two 9-inch round cake pans well with non stick cooking spray and line the bottom of each pan with a parchment paper circle. Set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
  • In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots to the wet ingredients and mix until well combined.
  • Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
  • Pour the cake batter evenly between both prepared cake pans. Bake for 30 to 35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean.
  • Remove from the oven, transfer to a wire rack, and allow to cool in the pans for 20 to 25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.
  • To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.
  • Add in the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
  • To assemble the cake: Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake layer on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice, if desired.
 

Notes

Storage Instructions: Cake may be stored in an airtight container in the fridge for up to 4 days.

 

Freezing Instructions: Cake and frosting will freeze well for up to 3 months, thaw overnight in the fridge and bring to room temperature before assembling the cake.

 

Applesauce: You may replace the applesauce with 1/2 cup (120 grams) of sour cream or plain Greek yogurt.

 

To make a 9×13 cake: Spray a 9×13 pan with nonstick cooking spray and pour the batter into the pan. Bake at 350°F (180°C) for 35 to 45 minutes.

Mini Pie

Mini Apple Pies

 
 
 
These Mini Apple Pies are easy to make and filled with a simple homemade apple pie filling. The perfect mini dessert for fall!
 
Course Dessert
Cuisine American
Keyword fall, Thanksgiving
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12 mini pies
Author Danielle
 

Ingredients

  • 2 pie crusts homemade or store-bought
  • 2 ½ cups chopped apples (315 grams)
  • ¼ cup granulated sugar (50 grams)
  • 2 tablespoons all-purpose flour measured correctly (15 grams)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon ground nutmeg
  • 1 tablespoon unsalted butter (15 grams) optional

Instructions

  • Preheat the oven to 425°F (220°C).
  • Roll the pie crusts out to 1/8-inch thickness on a lightly floured surface. Using a 3.5-inch cookie cutter (or a cup) cut out 12 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.
  • Place each circle of pie crust in each cavity of a standard 12-count muffin pan. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity of the muffin pan. Transfer the muffin pan and any leftover pie crust dough to the refrigerator while you make the filling.
  • In a large mixing bowl, mix together the chopped apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg until fully combined.
  • Remove the muffin pan from the refrigerator and evenly distribute the apple pie filling (about 3 tablespoons) between all of the cavities in the muffin pan.
  • Dice the tablespoon of butter into 12 small pieces and place one piece on top of the filling in each pie.
  • Remove the extra pie dough from the refrigerator, cut out your designs for the tops of the pies, and place them on top.
  • Bake for 18 to 23 minutes or until the pie crust is lightly golden brown and the filling is bubbly. Remove from the oven and set aside to cool for 10 to 15 minutes. Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling.

Notes

Storage Instructions: Store any leftover mini apple pies in the refrigerator for up to 5 days. Reheat in the microwave before serving.
 

Mini Apple Pies

by Danielle on October 23, 2023 228 comments »

Jump to Recipe

 
4.91 from 41 ratings
  •  
 

These Mini Apple Pies are easy to make and filled with a simple homemade apple pie filling. The perfect mini dessert for fall!

Three mini apple pies on a decorative white plate. A small container of sliced apples and a fork are in the background.

If you’ve been around for a while, you may recognize these adorable mini apple pies! I originally shared this recipe in 2017 and since then it’s become a reader favorite, especially around Thanksgiving.

 

Just like with my carrot cake recipe, I decided it was time to give this recipe a little update. I’ve included more step-by-step photos and tips and tricks to ensure that these mini apple pies turn out perfect for you!

I promise this is one recipe you will want to keep on hand for the upcoming holidays. And besides, mini desserts are just better than regular desserts. Right?

The ingredient list for these pies is surprisingly short and simple. It’s very similar to my classic apple pie recipe, but scaled down.

First time visiting? Start Here
 
 
4.91 from 41 ratings
  •  
 

These Mini Apple Pies are easy to make and filled with a simple homemade apple pie filling. The perfect mini dessert for fall!

Three mini apple pies on a decorative white plate. A small container of sliced apples and a fork are in the background.

If you’ve been around for a while, you may recognize these adorable mini apple pies! I originally shared this recipe in 2017 and since then it’s become a reader favorite, especially around Thanksgiving.

 

Just like with my carrot cake recipe, I decided it was time to give this recipe a little update. I’ve included more step-by-step photos and tips and tricks to ensure that these mini apple pies turn out perfect for you!

I promise this is one recipe you will want to keep on hand for the upcoming holidays. And besides, mini desserts are just better than regular desserts. Right?

An overhead view of the ingredients for this recipe in various bowls.

What You Need

The ingredient list for these pies is surprisingly short and simple. It’s very similar to my classic apple pie recipe, but scaled down.

 

Here’s a quick overview of what you will need:

  • Pie Crust: You’ll need two pie crusts for this recipe. You can either use my homemade pie crust recipe or buy a box of pie crusts from the store.
  • Apples: I prefer to use a mix of sweet and tart apples, so I used Granny Smith and Honeycrisp apples in this recipe. Some other great options are Braeburn, Fuji, or Pink Lady apples.
  • Sugar: To keep things simple this recipe uses just 1/4 cup of granulated sugar. Feel free to use light or dark brown sugar if you prefer though.
  • All-Purpose Flour: This helps to thicken the apple pie filling. Make sure that you measure your flour correctly, otherwise you can end up with a dry filling.
  • Vanilla: This adds a little more flavor. I highly recommend sticking with pure vanilla extract, imitation vanilla does not taste nearly as good.
  • Spices: There’s a blend of cinnamon and nutmeg in this recipe. If you prefer more spices, feel free to adjust to your personal preference!
  • Butter: This ingredient is technically optional, but I’ve since added it to this recipe to add a little more moisture and flavor to the filling.

How To Make Mini Apple Pies

Prepare The Pie Crust

  1. Roll the pie crusts out on a lightly floured surface until they are about 1/8-inch thick. Then, use a 3.5-inch cookie cutter (or a cup) to cut out 12 circles from the pie crusts. If you don’t have a circle cookie cutter that is the right size, just measure some glasses you have at your house and use that instead.
  2. Press each circle of pie crust into 12 cavities of a regular muffin pan. You want the crust to fit in the bottom and snuggly around the sides. Transfer the pan and any leftover pie crust to the fridge while you prepare the filling. This will keep your pie crust cold and ensure that it turns out nice and flaky!

Make The Apple Pie Filling

  1. Add your chopped apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg to a large mixing bowl and stir until the apples are fully coated in the mixture.
  2. Remove the muffin pan from the refrigerator and spoon about 3 tablespoons of the filling into each pie crust. If adding the butter, go ahead and dice it into 12 small pieces and place one piece on top of each one.

Assemble and Bake

  1. If you have any leftover pie crust, you can use that to add some decorations on top of the mini pies. I like to use it to make a simple lattice topping. In other words, no weaving. You could also cut out some cute pie crust decorations with small cookie cutters. If you want to make these a little more intricate, I have a post that shows you how to make a lattice pie crust.
  2. Bake for 18 to 23 minutes at 425°F or until the pie crust is lightly golden brown and the filling starts to bubble around the edges.
  3. Let the pies cool for 10 to 15 minutes in the pan, then carefully remove them and transfer to a wire rack to cool completely (or until they’re cool enough to eat!).

Baking Tips

  • Pie crust has quite a bit of fat in it, so it won’t stick to a muffin pan. Feel free to grease your pan with some nonstick cooking spray or butter if you’re worried about them sticking.
  • You can make these just a bit easier and completely leave the top off and they still taste just fine! I personally love to serve these with a little scoop of ice cream and salted caramel sauce on top.
  • If the tops of your pies brown too much before the filling is cooked, place a piece of foil over the pan until it’s done.
  • I personally skip using an egg wash on top of these pies. If you prefer to add one, whisk together one egg with 1 tablespoon of milk and brush it over the top of the pie crust.
  • If you need to reheat the pies, microwave them in 20 to 30 second increments or heat in the oven at 300°F until warmed through.

 

Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies

 

Ingredients

  • 1 1/2  cup all-purpose flour (spooned & leveled)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup  unsalted butter softened to room temperature
  • 3/4 cup brown sugar lightly packed
  • 1/2 cup  granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoon pure vanilla extract
  • 1 cup pumpkin puree squeeze out excess moisture with paper towels*
  • 2 C instant oats

Instructions

  1. COMBINE DRY INGREDIENTS
    • In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside
  2. COMBINE WET INGREDIENTS
    • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar for 1-2 minutes until well combined.
    • Add the eggs and vanilla extract and mix until fully combined.
    • Then mix in the pumpkin puree until well combined.
  3. COMBINE WET AND DRY
    • Slowly mix in half the dry ingredients, making sure to stop and scrape down the sides of the bowl as needed.
    • Then mix in the instant oats until just combined.
  4. Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes.
    • You don’t have to do this step, but if you don’t your cookies will not be as puffy and soft.
  5. Preheat the oven to 350°F (180°C).
  6. BALL DOUGH
    • Line two large baking sheets with parchment paper.
    • Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets.
    • Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly.
    • Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
  7. BAKE
    • Bake in separate batches at 350°F for 12-15 minutes or until the edges of the cookies are lightly browned and the top is set.
    • Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.

Notes

*Make sure to press some of the moisture out of the pumpkin puree before mixing it into the wet ingredients. I like to spread the pumpkin onto a few paper towels then use some more paper towels to press out as much moisture as possible.

 

Store cookies in an airtight container at room temperature for up to five days. 

 

Freezing Instructions: Cookie dough balls may be frozen for up to 3 months. Bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.

 
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