Pumpkin Bran Muffins

www.JoyOfBaking.com

Ingredients:

1 cup canned pumpkin puree

2 large eggs, lightly beaten

1/2 cup buttermilk (or plain yogurt)

1/2 cup canola, corn, vegetable, or safflower oil

3/4 cup whole wheat flour (can use all-purpose flour)

3/4 cup natural wheat bran

3/4 cup granulated white sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

Preheat oven to 400 degrees F. Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray with a non stick vegetable spray.

 

In a medium sized bowl mix together the pumpkin puree, eggs, buttermilk, and oil. Set aside.

In a large mixing bowl, combine the flour, bran, sugar, baking powder, baking soda, cinnamon, and salt. Add the milk and egg mixture to the flour mixture. Stir until just combined. Fold in the raisins. Do not over mix the batter or the muffins will be tough when baked.  

Fill the muffin cups with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes , or until firm to the touch and a toothpick inserted in the center comes out clean. Place on a wire rack to cool.

Mom's Famous Frosted Banana Bars

www.tasteofhome.com

Ingredients

• 1/2 cup butter, softened
• 2 cups sugar
• 3 eggs
• 1-1/2 cups mashed ripe bananas (about 3 medium)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• Dash salt
• 
  FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 2 teaspoons vanilla extract

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat
• in the eggs, bananas and vanilla. Combine the flour, baking soda and
• salt; stir into creamed mixture just until blended.
• 
  
• Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at
• 350° for 20-25 minutes or until a toothpick inserted near the
• center comes out clean. Cool in pan on a wire rack.
• 
  
• For frosting, in a small bowl, beat cream cheese and butter until
• fluffy. Add confectioners' sugar and vanilla; beat until smooth.

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Tortellini with Butternut Squash, Mushrooms and Fontina

Real Simple

Serves 4


Hands-on Time: 10m
Total Time: 40m

Ingredients

1 small butternut squash (2 pounds), peeled and cut into 1-inch cubes
1/2 pound button or cremini mushrooms, stems trimmed and halved if large
1/4 cup fresh sage leaves
2 tablespoons olive oil
kosher salt and black pepper
1 pound fresh or frozen cheese tortellini
2 ounces fontina or Gruyère, grated (1/2 cup), plus more for serving

Directions

1. Heat oven to 450° F. On 2 rimmed baking sheets, toss the squash and mushrooms with the sage, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once and rotating pans halfway through, until the vegetables are tender, 20 to 25 minutes.

2. Meanwhile, cook the tortellini according to the package directions. Reserve ½ cup of the cooking water; drain the tortellini and return to the pot. Add the vegetables, fontina, ¼ cup of the cooking water, and ½ teaspoon salt and toss gently to coat (add more cooking water if the pasta seems dry). Sprinkle with additional fontina.


**This recipe is also delicious made with goat cheese or Brie in place of the fontina.

Steak with Cognac Sauce and Salad

Real Simple

Serves 4


Hands-on Time: 15m
Total Time: 30m

Ingredients

4 servings frozen waffle fries
3 tablespoons olive oil
1 1/2 pounds strip or skirt steak
kosher salt and black pepper
3/4 cup cognac or brandy
1/2 cup heavy cream
1 small head romaine lettuce, torn
1/4 small red onion, thinly sliced
2 ounces blue cheese, crumbled (1/2 cup)
1 tablespoon red wine vinegar


Directions

1. Cook the fries according to the package directions.

2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper and cook to the desired doneness, 2 to 3 minutes per side for medium-rare. Let rest 5 minutes before slicing.

3. Remove the skillet from heat and carefully add the cognac. Return to medium-high heat and cook, stirring occasionally, until thickened, 2 to 3 minutes. Add the cream and cook until thickened, 2 to 3 minutes more.

4. Meanwhile, in a large bowl, toss the romaine, onion, and blue cheese with the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Serve with the steak, sauce, and fries.

Wild Rice with Butternut Squash, Leeks, and Corn

Bon Appétit
November 2008

Yield: Makes 10 servings

**Jeanne served this at Christmas 2009 and it was AWESOME**


INGREDIENTS:

1 1/2 cups wild rice (about 9 ounces)
2 teaspoons coarse kosher salt
3 cups 1/2-inch cubes peeled butternut squash (from 11/2-pound squash)
3 tablespoons olive oil
6 tablespoons (3/4 stick) butter, divided
1 1/2 cups finely chopped leeks (white part only)
1 1/2 cups frozen white corn kernels, thawed
1 tablespoon chopped fresh Italian parsley



PREPARATION:

Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.

Tagliatelle with Proscuitto and Orange

Bon Appetit May 2011


INGREDIENTS

Kosher salt
12 oz. egg tagliatelle or fettuccine (preferably fresh)
2 Tbsp. (1/4 stick) unsalted butter
2 oz. thinly sliced prosciutto, torn into 1" pieces
Zest and juice of 1 orange
1/2 cup heavy whipping cream
Freshly ground black pepper
1/4 cup finely grated Parmesan

PREPARATION

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water.

Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.

Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls. Sprinkle remaining orange zest over pasta.

Classic Ragu Bolognese

Bon Appetit May 2011


INGREDIENTS

2 Tbsp. extra-virgin olive oil
2 medium onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
6 oz. ground beef (85% lean)
6 oz. ground veal
3 oz. thinly sliced pancetta, finely chopped
1/2 cup dry red wine
3 cups (about) beef stock or chicken stock, divided
3 Tbsp. tomato paste
Kosher salt and freshly ground black pepper
1 cup whole milk
1 lb. tagliatelle or fettuccine (preferably fresh egg)
Finely grated Parmesan (for serving)

PREPARATION

Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.

Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed.

DO AHEAD Ragù can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.