Buttery Baked Carrots

Buttery Baked Carrots Side Dish
Buttery Baked Carrots Side Dish

I found this recipe in one of my old cookbooks from the 1940s and it makes a quick and easy side when the weather is cool in the fall and winter. Especially, when you need to put a side dish on the table for a holiday celebration like Thanksgiving or Christmas. This can be a really easy side dish to make, if you take advantage of the shortcut method and replace the grating stage with matchstick carrots which simplifies the process and saves time.

Buttery Baked Carrots Ingredients

  • 2 lbs. Fresh Carrots
  • ½ cup Maple Blended Syrup
  • ½ cup Butter or Margarine, Melted
  • ½ tsp. Salt (Optional)
  • ½ Pepper (Optional)
  • ½ tsp. Cinnamon (Optional)

Buttery Baked Carrots Recipe Directions

  • Preheat oven to 350 degrees Fahrenheit
  • Wash, peel and coarsely grate 2 lbs. fresh carrots, to measure 8 cups.
  • Place grated carrots in a 2 1/2- to 3 qt. Casserole pa
  • Add maple syrup
  • Add melted butter or margarine
  • Add salt, pepper, and cinnamon.
  • Toss gently until thoroughly coated
  • Place in oven to bake, covered
  • Use a pair of tongs to stir after about 15 minutes.
  • Return to oven for final 15 minutes, until carrots are tender
  • Stir before serving.

Buttery Baked Carrots Servings

  • Serves 6 to 8.

Buttery Baked Carrots Notes

  • Turnips, rutabaga or parsnips provide ideal alternates to the carrots in this delicious recipe
  • As a shortcut, the grated carrots can be replaced with matchstick carrots, which is a serious time saver.

What is a Panna Cotta?

Panna cotta with fruits and mint
Panna cotta with fruits and mint

The Panna Cotta is an elegant super simple dessert to prepare, made with flavored milk and set with gelatin.

A variety of cream and milk types can be used to create a Panna Cotta which may include whole milk, skim milk, condensed milk, evaporated milk or even in some cases a combination of milk and yogurt or cheese, such as, cream cheese, ricotta cheese, or cottage cheese.

Traditionally, the flavored Panna Cotta serves as a base and is decorated in flavored with additional toppings, sauces, fruits, and berries.

Most frequently seen in restaurant settings, Panna Cotta’s are a very simple and fashionable dish to serve at home and every cook should learn to make it.

Panna Cotta Related References

Slow Cooker Ham Hock Kettle Beans

Bowl Of Ham Hock Kettle Beans
Bowl Of Ham Hock Kettle Beans

This recipe is the epitome of home comfort food.  With a bit of cornbread and a tab of unsalted butter mix in my bowl, this one of my favorite breakfasts. Although, most people will think of it as a dinner dish.

Ham Hook Kettle Bean Ingredients

  • 1-pound pinto beans
  • 1/2 large onion, minced, (about 3/4 cup)
  • 3 celery stalks, diced (about 1 cup) (optional)
  • 1 medium carrot, diced (about ½ cup)  (optional)
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 large smoked ham hock
  • 6 to 8 cups of chicken broth, vegetable broth, or water
  • 2 teaspoon blended chili powder  (optional)
  • 1 tablespoon ham base (optional)
  • 1 cup chopped ham hock or 1 large whole ham hock
  • Salt and pepper, to taste (optional)

Ham Hook Kettle Bean Directions

  • Glean the beans removing any foreign items like stones, dirt clods, bits of leaves, twigs, etc.
  • Wash the beans in cool water by covering the beans with water and stirring them. Then carefully dump off the water letting any small bit’s flow away with the water. This process should be repeated until the water remains clear and clean.
  • Cook’s Note: I usually wash my beans in the slow cooker pot to save on dishes.
  • Add the beans, onions, celery, carrots, garlic, bay leaf, blended chili powder, hame base, and ham hock to the empty slow cooker.
  • Fill the slow cooker with 6 to 8 cups of chicken broth, vegetable broth or water, but no more than a ½ inch from the top, so, it will not boil over.
  • Cook’s Note: to expedite the cooking process, I usually heat the broth in the microwave a couple of cups at a time and poor the broth in the slow cooker.
  • Cover and slow cook for 5 ½ -6½ hours on high, or 7 ½ -8½ hours on low until beans have softened and begin to fall apart.
  • Cook’s Note: I usually put the beans on in the early evening on high, when retiring for the night, I turn the slow cooker down to low for the night; adding broth, if necessary to ensure the beans will not run dry during the night.
  • Remove the bay leaf; also, remove the ham hock bone and skin from the slow cooker and strip off any meat. Chop any large pieces of meat, which you see and add back into the slow cooker.
  • Salt and pepper, to taste if desired.

Shortcut Corn Chowder

Corn Chowder
Simple Weeknight Corn Chowder

The shortcut corn chowder is an easy soup for any weeknight. The basic soup only has three ingredients, which can be easily embellished according to your taste.

  • The shortcut corn chowder is an easy soup for any weeknight. The basic soup only has three ingredients, which can be easily embellished according to your taste.The basic ingredients are:
    • One can of condensed Cream of potato soup
    • One can cream of corn
    • Two cans equivalence of milk for one can equivalent of milk and one can equivalent of vegetable or chicken broth

    Combine and stir well in a saucepan. Then, heat on medium low temperature, stirring occasionally, until the pot a thoroughly warm and just starting to simmer. At that point, it’s ready to serve.

    If you want to embellish the recipe a little bit here are some ideas:

    • Add some chopped fresh green onion or chives to that color
    • Some folks, like that a little bit of black pepper
    • Bacon bits or, even, a little butter

Cherry Pie Recipe

Cherry Pie
Cherry Pie

Cherry pie may well be my favorite type of pie, there is something about the combination of sweet and tart which appeals to my taste buds. And in the early summer, when cherries are in season, what better way to take advantage of the abundance of this fruit. I have very fond memories of family cherry trees in our neighborhood, which metaphorically produce tons of cherries every summer or, perhaps, given the number of trees in our neighborhood when I was growing up, not so metaphorically.

Cherry pie ingredients
Cherry pie ingredients

Cherry pie ingredients

  • Butter 150 gr (5 oz)
  • Eggs 2 pieces (only yolks)
  • Sugar 200 gr (7oz) (100 gr in the dough and 100 gr in the jam)
  • Vanilla sugar 10 gr (1\2 oz)
  • Lemon juice 1 tsp.
  • Salt pinch (1/8 tsp.)
  • Flour 250 gr 8 oz(1/2 lb. )
  • Cherry 200 gr (7 oz)
  • Cinnamon 1 tsp. (optional)
  • Cornstarch 1 tsp.

Cherry pie cooking directions

Cherry pie crust ingredients
Cherry pie crust ingredients
  • Let’s the pie crust; to do this, we mix sugar lemon juice and butter

Note: the butter must be very soft, before use; so, remove it from the refrigerator and bring it to room temperature (About 1.5-2 hours).

  • Add the yolks and mix together
Butter mixture for crust
Butter mixture for the crust
  • Add flour to the butter mixture and knead the dough with your hands.
Adding flour to crust butter mixture
Adding flour to crust-butter mixture
  • When thoroughly mixed (do not overwork), wrap the dough in food film and put in the refrigerator for 1 hour.
Cherry pie dough
Cherry pie dough
  • To make the cherry filling, put fresh cherries (without cherrystones) and sugar put in a saucepan.
Pitted cherries and sugar in pan
Pitted cherries and sugar in a pan
  • Boil and after boiling add starch (mixed in a small amount of cold water) and cinnamon,
  • Bring back to a slow simmer and cook until thickened.
  • Take the dough from the refrigerator and spread the dough evenly it into the pie pan sides and bottom. I used the 16 cm pie pan.
Cherry pie pan lined with dough
Cherry pie pan lined with dough
  • The add the filling and bake 40-45 min. 190 C\375F\4 gas mark.
Oven ready cherry pie
Oven ready cherry pie

Parchment Paper

Non-Stick Parchment Paper
Non-Stick Parchment Paper

Lining baking sheets and pans with parchment paper allows baked goods to release with ease, makes cleanup a snap, and keeps your baking pans, sheets, and stones in tip-top shape.

Line the sides of a springform pan with parchment to protect the layers of the cake.

Blackberry Pie Bars Recipe

Blackberry Pie Bars
Blackberry Pie Bars

With blackberry showing up in the fields and in the grocery stores, here’s a quick and easy way to put a nice treat on the dinner table or just have a nice snack.

Blackberry Pie Bars Ingredients

  • 3 cups all-purpose flour (385g/13.5 OZ)
  • 1 1/2 cups sugar, divided (300g/ 10.6OZ)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Zest and juice of one lemon, divided
  • 1 cup (2 sticks) cold unsalted butter, cut into 1-inch slices (230g/8 OZ)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 4 cups fresh blackberries (440g/16 OZ)
  • 4 teaspoons cornstarch

Blackberry Pie Bars Cooking Directions

  • Preheat the oven to 190°C (375°F).
  • Grease a 9×13-inch pan.
  • In a food processor, pulse together flour, 1 cup of sugar, baking powder, cinnamon salt and lemon zest.
  • Add the butter, egg and vanilla extra. Pulsing until dough is crumbly. Pat half of dough into the bottom of the prepared pan, saving the remaining dough for the topping.
  • In a medium bowl, stir together the remaining 1/2 cup sugar, cornstarch, and lemon juice. Gently mix in the blackberries. Sprinkle the blackberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  • Bake in preheated oven for about 45 minutes, or until top is slightly brown (you are only looking for the top to slightly brown, if you cook for too long – the bottom will burn).
  • Cool completely before cutting into squares. Store in an airtight container.

Yield

  •  12 Blackberry Pie Bars