Irish Soda Bread

As today is Saint Patrick's Day, I would like to share a traditional Irish recipe.

Irish Soda Bread

 

1 ¾ cup all-purpose flour

1 ½ cup whole wheat flour
¾ cup quick oats
½ cup toasted wheat germ
2 teaspoons baking soda
1 ½ teaspoons salt
½ cup unsalted butter, cold and cut into small pieces
1 tablespoon caraway seeds
1 ¾ cup buttermilk

 

1) Preheat oven to 400. Sprinkle baking sheet with flour.

2) In a large bowl, combine dry ingredients. Add butter and toss to coat with flour mixture. With fingertips, blend butter into flour until mixture resembles coarse meal.

3) Add caraway seeds; stir to combine. Stir in the buttermilk, adding up to ¼ cup more if necessary to moisten dough evenly (do not overwork the dough).

 

4) On a floured surface, knead the dough with floured hands for 1 to 2 minutes, sprinkling with some additional flour to prevent sticking. Divide dough in half and pat into two 5-inch rounds. Place the rounds on the prepared baking sheet, sprinkle lightly with flour, and spread out the dough slightly with your fingers.

 

5) With a sharp knife, cut a shallow X on top of each round. Bake in the middle of the oven for 35 minutes or until golden brown. To test for doneness, tap on the bottom of each loaf; it should sound hollow. Cool rounds on a wire rack.

Happy Saint Patrick's Day!

 

May the strength of God

pilot us,

May the wisdom of God

instruct us,

May the Hand of God

protect us,

May the Word of God

direct us.

 

~Saint Patrick

Love,

Ava Katherine<3

Old-Fashioned Pecan Pie

Inspired by our Thanksgiving feast, I give you our Toasted Pecan Pie recipe. :)

 

Old-Fashioned Pecan Pie

 

Ingredients:

 

1 cup maple syrup

1 cup packed light brown sugar

1/2 cup heavy cream

1 Tablespoon molasses

4 Tablespoons unsalted butter, cut into 1/2 inch pieces

1/2 teaspoon salt

6 large egg yolks, lightly beaten

1 1/2 cups pecans, toasted* and chopped
1 (9-inch) unbaked pie shell, chilled in pie plate for 30 minutes (use 1 half-recipe of Apple Praline Pie Crust (http://laviestbelle31.blogspot.com/2016/08/)**

 

 

Directions:

 

1. Preheat your oven to 450^oF.  Heat syrup, sugar, cream, and molasses in a saucepan over medium heat, stirring occasionally until the sugar dissolves, about 3 minutes. Remove from heat and let cool for 5 minutes. Whisk in butter and salt into syrup mixture until combined. Whisk in egg yolks until incorporated.
 

 

2. Scatter toasted pecan pieces in the pie shell.  Carefully pour filling over. Place pie in the hot oven and immediately reduce the oven temperature to 325^oF. Bake until filling is set and center jiggles slightly when pie is gently shaken, 45 to 60 minutes. Cool the pie on a rack for 1 hour, then refrigerate until set, about 3 hours and up to 1 day. Bring to room-temperature before serving. Serve with sweetened whipped cream or ice cream.

Recipe from Cook's Country


*To toast pecans, heat your oven to 350^oF. Place in a jelly-roll pan and stir every few minutes. Once darker in color and fragrant, they are done! (About 10 minutes.)

**If you have extra dough, I like to use small cookie cutters and cut leaves out to place around the border, using a little bit of water to make them stick. :)

 

 

Enjoy! :)

 

 

Love,

 

Ava Katherine<3

 

 

Apple Praline Pie

One of my favorite things about this time of year is making apple pie! After all, what is more American than apple pie?? ;)

This pie is typically made later in the season, but since we use Gravenstein apples, we get to enjoy it now. :)

Fresh Gravenstein Apples

 

Gravenstein apples are a rare variety that are not found in grocery stores because of their not keeping well. We have the blessing of picking our own from a farm in our neighborhood.

 

 

Apple Praline Pie

 

 

 

Ingredients:

 

 

For the crust:

 

2 1/2 cups all-purpose flour, divided use

2 tablespoons sugar

1 teaspoon salt

1 1/2 sticks unsalted butter, cut into 1/4-inch cubes and chilled

1/2 cup vegetable shortening, cut into 4 pieces and chilled

1/4 cup vodka*, chilled

1/4 cup ice water

 

 

For the filling:

 

8 cups peeled, cored, and thinly sliced apples*

1 cup granulated sugar

1/4 cup all-purpose flour

3/4 teaspoon ground cinnamon

1/4  teaspoon salt

1/8 teaspoon ground nutmeg

1/2 stick of butter

 

 

For the topping:

 

1/2 stick of butter

1/2 cup brown sugar, packed

2 tablespoons heavy cream

1/2 cup pecans, chopped

 

 

Directions:

 

 

For the crust:

 

1) Process 1 1/2 cups of the flour, sugar, and salt together in a food processor until combined. Scatter the butter and shortening over the top and pulse until incorporated and mixture begins to form uneven clumps with no remaining floury bits, about 10 pulses.

 

2) Scrape down the work-bowl and redistribute the dough evenly around the processor blade. Sprinkle the remaining 1 cup of flour over the dough and pulse until the mixture has broken up into pieces and is evenly distributed around the bowl, about 4-6 pulses.

 

3) Transfer the mixture to a medium bowl. Sprinkle the vodka and water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together.

 

4) Divide the dough into 2 even pieces, Turn each onto a sheet of plastic wrap and flatten into a 4-inch disk. Wrap each piece tightly in the plastic wrap and refrigerate for 1 hour. Before rolling out the dough, let it sit on the counter to soften slightly, about 10 minutes.

 

 

For the filling:

 

1)  In a large bowl, combine all filling ingredients except for the butter. toss lightly and let stand for 10 minutes.

 

Assembly:

 

1) Lay one of the disks of dough on a lightly floured counter and roll the dough outward from its center into a 12-inch circle. Between every few rolls, give the dough a quarter turn to help keep the circle nice and round. :) Loosely roll the dough around the rolling pin, and then gently unroll it over a 9-inch pie plate.

 

2)  Lift the dough and gently press in into the pie plate, letting the excess hang over the plate.  

 

3) Spoon the prepared pie filling into the dough-lined pie plate. Dot with the 1/4 cup of butter, top with the second pie crust (repeat step 1 for rolling), and seal and flute edges. Cut 8 slits in several places on the top crust.

 

4) Bake for 30 minutes at 425⁰ F. Place a ring of foil around the edges of the pie to prevent overbrowning and bake for about 20-30 more minutes, until the filling is bubbly and the apples are to your desired tenderness.

 

 

For the praline topping:

 

 1) While your pie is baking, make the praline top. Melt the butter in a small saucepan on the stove. Once melted, add brown sugar and heavy cream. Heat to boiling, stirring often. Add the chopped pecans and remove from the heat.

 

2) When the pie has 5 more minutes of baking time, set it on a foil-lined baking sheet to catch any drips. Pour the topping evenly over the pie, keeping the topping an inch or two from the edge. Return to the oven to bake the last 5 minutes.

 

3) Cool pie for several hours before serving (with vanilla ice cream if desired).

 

 

 

 

Tips:

 

*The vodka in this pie dough imparts no flavor. It evaporates out, leaving a very flaky crust.

 

*A great product for preparing apples is the Apple Peeler, Corer, Slicer, which can be purchased on Amazon.com. :)

 

*Don't worry if your outcome is an ugly pie crust. The praline top covers it! A troublesome pie crust can be a precursor to a great pie. :)

 

My Mom with a pumpkin pie and an apple praline pie in 1991. :)





 

Crust from: America's Test Kitchen Family Baking Book

 

Enjoy! :)

 



Love,

 

Ava Katherine<3



Pan Pizza

Another recipe that is a family favorite is pan pizza! So...here is the recipe: :)

Ingredients:

 

 

 

 

For the sauce:

 

3 tablespoons vegetable oil

3 large cloves of garlic, minced or pressed

1 28-ounce can of crushed tomatoes in puree

Salt and Italian herbs to taste

 

For the dough:

 

8 tablespoons olive oil

3/4 plus 2 tablespoons milk, warmed to 110 degrees*

2 teaspoons sugar

2 1/3 cups all-purpose flour, plus extra for rolling

1 package instant yeast

1/2 teaspoon salt

 

For the toppings:

 

3 cups mozzarella cheese, grated

Pizza seasoning, to taste

2 other toppings of your choice*

 

 

 

Instructions:

 

 

 

For the sauce:

 

 

1) Heat the oil until it shimmers. Add the garlic and sauté until fragrant, about 1 minute.

 

2) Add the tomatoes, bring to a simmer, reduce heat, and simmer covered for 10 minutes. Add herbs, and then simmer, still covered, for 10 minutes more. Let the sauce cool.

 

 

 

For the dough:

 

 

1) Coat two 9-inch cake pans with 3 tablespoons of oil each (makes two 9-inch pizzas). Turn oven on at 200⁰  F. Once it comes to temperature turn it off.

 

2) Mix warm milk, sugar, and remaining 2 tablespoons of oil in a measuring cup. Mix flour, yeast, and salt in a standing mixer fitted with a dough hook. Turn the machine on low, and slowly add the milk mixture.

 

3) After the dough comes together, increase speed to medium-low and mix until the dough is shiny and smooth, about 5 minutes. Turn dough out onto a lightly floured counter, gently shape into a ball, and place in a greased bowl. Cover the bowl with plastic wrap and place in the warm oven for 30 minutes; it will have doubled in size.

4) Transfer the dough to a lightly floured counter, divide in half, and lightly roll each half into a ball. Working with 1 dough ball at a time, roll and shape the dough into a 9 1/2 inch round, and press into the oiled pan, rolling any overhang to create a thicker edge. Cover the pans with some plastic wrap and set in a warm spot for about 20 minutes, until puffy and slightly risen.

 

For the assembly:

 

1) Turn oven to 400⁰  F. 

 

2) Ladle 2/3 cup of sauce onto each round, leaving a 1/2-inch border around the edges. Sprinkle each round with 1 1/2 cups mozzarella cheese. Add seasoning to taste. Layer your other toppings of your choice on each round.

 

3) Bake for about 20 minutes. Let the pizzas rest in the pan for 1 minute. Using a spatula, transfer pizzas to a cutting board and cut into 8 slices each.

 

 

Tips:

 

 

*It is very important that the milk is the correct temperature! Warm milk activates the yeast, but hot milk will kill it.

 

*One of our favorite combinations of toppings is salami with sautéed mushrooms and garlic. :)

 



 

Enjoy! :)

 

 

 

Love,

 

Ava Katherine<3

 

 





Chocolate Zucchini Cake

This time of year everyone's gardens are filled with many different kinds of fruits and vegetables.

 

Here is a recipe that will use up your summer squash in a delicious way. :)

 

 

 

Chocolate Zucchini Cake

 

 

If you tasted this cake, you would not guess that it had zucchini in it! That with the applesauce produces a very moist cake.

 

 

Ingredients:

 

 

 

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

3/4 teaspoon cinnamon

1 teaspoon salt

1 3/4 cups sugar

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup vegetable oil

1/4 cup unsweetened applesauce*

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

2 cups grated zucchini (about 1 medium)

1 cup semisweet chocolate chips

3/4 cup chopped pecans

 

Instructions:

 

 

1) Preheat your oven to 325⁰  F. Butter and flour a 9x13 inch baking pan.

 

2) Sift flour, cocoa powder, baking soda, cinnamon, and salt together into a medium bowl.

 

3) Beat sugar, butter, oil, and applesauce until well blended. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.

 

4) Mix in dry ingredients alternately with the buttermilk in three additions each. Then mix in the grated zucchini.

 

5) Pour the batter into the prepared pan. Sprinkle chocolate chips and pecans over the top.

 

6) Bake cake until a toothpick that is inserted in the center comes out clean, about 50 minutes. Cool cake completely in the pan. 



 

 

Tips: 

 

*For any baking recipe, cut the oil in half, and replace the other half with applesauce for a moister outcome with less fat. :)

 

 

Black Bean and Corn Salad

A couple days ago I made this salad. It is a family favorite and is also very simple; so, I will share the recipe with you! :)

 

 

Ingredients:

3 cups frozen corn, thawed
1 1/2 teaspoons whole cumin seeds
3  15-ounce cans black beans, rinsed and drained
2 small red bell peppers, minced
1 medium red onion, minced
1/2 cup chopped fresh cilantro
1 1/2 teaspoons grated lime zest*
Juice of 3 limes
6 tablespoons vegetable oil
3  cloves garlic, minced or pressed
3/4 teaspoon Kosher-style salt
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
Adobo and Southwest seasonings, to taste
2 small avocados, diced

(Tortilla chips for serving)

 

Instructions:

 

1) Spread corn over a greased, rimmed baking pan. Coat lightly in oil and salt. Roast at 425 degrees, stirring every 5 minutes or so, until golden brown and fragrant. Set aside to cool.

2) Toast the cumin seeds in a skillet over medium heat for 1-2 minutes or until brown and fragrant, shaking/stirring often. Crush slightly.

 

3) Combine the toasted cumin with the remaining ingredients* except tortilla chips; toss well.

 

4) Serve immediately or cover and chill in the refrigerator until serving. Serve with the chips.

Tips: :)

* Do not forget to zest the limes before you juice them!!
* Stir in avocado right before serving.
* This salad is also good topped with feta cheese.

Enjoy!!

Love,

Ava Katherine<3

Fresh Boysenberry Pie with Whipped Cream

Yesterday I made a fresh boysenberry pie with whipped cream! :) So I will share the recipe with you.

(A "fresh" pie means that the berries are not baked; they are poured into a prebaked pie shell, covered with a freshly made glaze, and refrigerated.)

 

Ingredients:

 

For the crust:

 

1 3/4 cups all-purpose flour

1 Tablespoon sugar
1/2 teaspoon salt

3 Tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled

5 Tablespoons unsalted butter, cut into 1/2-inch pieces and chilled

4-6 Tablespoons ice water

 

For the filling:

 

6 cups boysenberries, rinsed and drained thoroughly

1 cup granulated sugar

3 Tablespoons cornstarch

1/2 cup water

3 ounces cream cheese

 

For the whipped cream:

 

1 cup heavy whipping cream

2 heaping Tablespoons powdered sugar

1/2 teaspoon vanilla extract

 

 

Instructions:

 

The crust:

 

1) Process the flour, sugar, and salt together in a food processor until combined. Scatter the shortening over the top and process until the mixture resembles coarse cornmeal, about 20 seconds. Scatter the butter pieces over the top and pulse the mixture until it resembles coarse crumbs, about 10 pulses. Transfer the mixture to a medium bowl.  

 

2) Sprinkle 4 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.

 

3) Turn the dough onto a sheet of plastic wrap and flatten into a 4-inch disk. Wrap the dough tightly in the plastic wrap and refrigerate for about 1 hour.

 

4) Roll out dough into a 12-inch circle and fit it into a 9-inch pie dish. Then flute edges and prick generously. Freeze for 1 hour.

 

5) Bake crust at 375 for about 20 minutes or until golden brown (Check every 5 minutes; you may need to poke any rising bubbles). Cool completely.

 

 

For the filling:

 

1)  Mash enough boysenberries to measure 1 cup. In a medium saucepan, mix sugar and cornstarch. Gradually stir in water and mashed boysenberries. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool.

 

2)  In a small bowl, beat cream cheese until smooth. Spread onto the bottom of the pie crust. Place the rest of the berries in the pie crust. Then pour the cooked boysenberry mixture evenly over the top, making sure to cover all the berries.. Refrigerate 3 hours before serving.

 

 

For the whipped cream:

 

*Tip: If you chill the mixing bowl and beater, the cream will whip much faster. ;)

 

1)  Fit a wire whisk beater into your mixer. Put the cream, powdered sugar, and vanilla extract into the mixing bowl and mix, gradually increasing the speed until high.  Whip until soft peaks form, about 1 to 2 minutes.

 

 

Serve with your pie and enjoy! :)

You can also substitute strawberries for a delicious fresh strawberry pie! :)

 

 

Crust slightly adapted from The America's Test Kitchen Family Baking Book.  Pie adapted from "Strawberry Glace Pie" from Betty Crocker's Cookbook.

 

Love,

 

Ava Katherine <3