Saturday, February 2, 2013

Lavender Au Gratin Potatoes



I've never used dried lavender before and wanted to try something new.  So I decided to make this recipe.  It's very easy, albeit a little time consuming.  You can taste the lavender, and it is really pleasant.



Lavender Au Gratin Potatoes


Prep Time: 40 minutes
Bake Time: 1 hour
Total time 1 hour 40 minutes



Ingredients:
  • 6 cups worth potatoes, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1 tsp. chopped dried lavender buds
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/8 tsp pepper
  • 3 cups milk (I used 2%)
  • 1 cup cheddar cheese, shredded

Preheat Oven to 350 F degrees.

Directions:

  • Cook in salted water 6 cups of sliced potatoes for around 5 minutes, drain and set aside.
  • In a heated skillet saute olive oil, onion, garlic, and lavender buds.
  • Add to the onion mixture flour, salt and pepper and stir well.
  • Add milk all at once and cook until it is bubbly and thickens.
  • In a 2 1/2 to 3 quart greased baking dish place half of the potatoes.  Pour half of the sauce over potatoes and use half of the cheese.  Repeat.
  • Cover and bake for 30 minutes.  
  • Remove cover and bake an additional 30 minutes until potatoes are tender.  

Adapted from : Joys of Lavender



Enjoy your meal!

Wednesday, January 30, 2013

Raspberry Lemon Bread


My sister made this bread for our Christmas baskets and it was divine.  There is a pop of raspberry and then lemon bursts in your mouth.  So wonderful. It's like a mix between a cake and a bread.  It became an instant tradition here.  There's no way she's getting out of not making it again =)
And not to change the subject or anything, but I just love PicMonkey =)  It does an awesome job with my pics!  And it's free, so if you're looking for a program to edit your images, there you go!




Raspberry Lemon Bread

Adapted from Slow Like Honey
Yields: 2 9×5-inch loaves

Ingredients:

3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp sea salt
3/4 cup whole milk, at room temperature
1 tsp vanilla extract
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
5 large eggs
1/3 cup grated Meyer lemon zest
1 cup fresh Meyer lemon juice
1 cup pureed fresh raspberries


Directions:


  • Preheat the oven to 350 degrees Fahrenheit. Grease two 9×5-inch loaf pans and dust with flour, shaking out the excess.
  • Sift together the flour, baking soda, baking powder, and salt; set aside. 
  • In a large measuring cup or a small bowl, mix together the milk and vanilla.
  • In a mixer, cream the butter and granulated sugar for 5 to 7 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each one; scrape down the sides of the bowl as necessary. 
  • Add the flour mixture alternating the the buttermilk mixture in three additions, beginning and ending with flour. Stir in the lemon zest and lemon juice. Pour the raspberries into the batter and mix in thoroughly.
  • Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Tap the loaf pans firmly on the countertop to remove any air bubbles from the batter. 
  • Bake for 50 minutes to one hour, until a cake tester inserted in the center of a loaf comes out clean. Cool the loaves in the pans for about 10 minutes before unfolding. When the loaves are cool enough to handle, transfer them to a cookie sheet lined with parchment. 


Serve warm or at room temperature. Wrapped in plastic, the loaves will keep at room temperature for up to 4 days.

Don't forget to enjoy =)


Shared on Foodie Friends Friday! 02/01/13

Shared on  Potluck Weekends! 02/01/13

Tuesday, January 29, 2013

Cheesy Pepperoni Wrap


I originally posted this over on my other blog Harmony & Spice, but forgot to take it with me when I transferred blogs.  I realized today (many months later) that it was missing, so I'm adding it today.  It's a fast and yummy way to have pizza =)







CHEESY PEPPERONI WRAP





This is a picture of what you'll be using.  You can use any brand you like, but this is what I had on-hand.  I buy bulk bags of shredded mozzarella so that's the big white thing in the back of the frame =D  I'm also partial to the flavor of the multi-grain Flatout.  In my opinion, it goes really well with the pepperoni.



Ingredients:



  • Mozzarella shredded cheese
  • Ready to eat pepperoni
  • ready to eat Canadian bacon
  • Flat out tortilla





Instructions:



  • On a Flatout, sprinkle mozzarella shredded cheese, then pepperoni, and Canadian bacon. 
  • Put in the microwave for about 45 seconds or until the cheese begins to melt
  • Roll it up and cut in half for a delicious on the go wrap.  

And there you have it. Fast and easy!



Molasses Cookies

I made these during the holidays for Matilda and they turned out fantastic.  I just love the molasses flavor and they are so soft and look almost like a ginger snap.  I will definitely be making these again this year.  




Molasses Cookies


Ingredients You'll Need

  • 1 cup packed brown sugar
  • 1/2 cup vegetable shortening
  • 1/2 cup molasses(I used the kind that is sulfer free)
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • Cooking spray


Directions

  • Combine brown sugar and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy. Add molasses and egg; beat well. 
  • Lightly spoon flour into dry measuring cups; level with a knife. 
  • Combine flour and next 5 ingredients (through salt), stirring with a whisk.
  • Add flour mixture to sugar mixture; beat at low speed just until blended. 
  • Cover and freeze 1 hour.
  • Preheat oven to 375°.
  • Place water in a small bowl. 
  • Place granulated sugar in another small bowl. 
  • Lightly coat hands with cooking spray. Shape dough into 1-inch balls. Dip one side of each ball in water; dip wet side in sugar.
  • Place balls, sugar side up, 1 inch apart, on baking sheets coated with cooking spray. Bake at 375° for 8 minutes or until the cookie starts to crack and form beautiful ridges on the inside.  If it isn't cracked, there's a good chance the middle is still doughy.  
  • Remove from pans; cool on wire racks.





Source:  Myrecipe.com

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