Archive for August 27, 2014

Mini Gingerbread Scones

These small scones are delicious for breakfast, a snack or ANYTIME! I included a lot of photos this time. I hope you like them!

Combining the first 7 ingredients.

Combining the first 7 ingredients.

I cut the cold butter into small pieces...putting them into the dry ingredients...

I cut the cold butter into small pieces…putting them into the dry ingredients…

...then using my pastry blender, I cut in the butter til the mixture looked like coarse crumbs.

…then using my pastry blender, I cut in the butter til the mixture looked like coarse crumbs.

Here, I'm whisking together the egg yolk, milk and molasses...

Here, I’m whisking together the egg yolk, milk and molasses…

...then adding the dry ingredients.

…then adding the dry ingredients.

Here, I'm gently kneading the dough. (For easy clean up, I put Press and Seal down on the counter.)

Here, I’m gently kneading the dough. (For easy clean up, I put Press and Seal down on the counter.)

This shows how I cut the dough to make 18 triangles.

This shows how I cut the dough to make 18 triangles.

Brushing on the egg white and sprinkling the scones with the coarse sugar.

Brushing on the egg white and sprinkling the scones with the coarse sugar.

Fresh out of the oven...they smell HEAVENLY!

Fresh out of the oven…they smell HEAVENLY!

I just HAD to taste these right away...mmm mmm good!!!

I just HAD to taste these right away…mmm mmm good!!!

Mini Gingerbread Scones

2 Cups All-Purpose Flour

1/4 Cup Packed Brown Sugar

2 tsp Baking Powder

1 tsp Ginger

1/2 tsp Salt

1/2 tsp Baking Soda

3/4 tsp Cinnamon

1/4 Cup Cold Butter

1/3 Cup Molasses

1/4 Cup Milk

1 Egg, separated

Coarse Sugar (for sprinkling on top)

1. Preheat oven to 400°F. Either spray 2 baking sheets with cooking spray or line with parchment paper.

2. In large bowl, whisk together the first 7 ingredients til well combined. Cut in the cold butter with a pastry blender (or 2 knives) til mixture looks like coarse crumbs. In a separate bowl, whisk molasses, milk and egg yolk til well blended; stir into crumb mixture just til moistened. 

3. Turn dough onto lightly floured surface and gently knead 6-8 times. Pat into a square that’s approximately 1/2 inch thick. (It will be about 7-8 inches square.)

4. Using a knife, cut into 9 smaller squares. (It helps if you frequently dip your knife in flour…to keep dough from sticking too much.) Then, cut each of those squares diagonally into triangles. (You’ll end up with 18 triangles.) Place scones 1 inch apart onto prepared baking sheets.

5. In small bowl, whisk egg white til frothy; brush over the scones. Sprinkle each with coarse sugar. Bake 8-10 minutes or til golden brown and tops spring back when lightly touched.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS** 

 

Sweet Corn Casserole

Ever heard of corn pudding?? This recipe is basically the same thing. To me though, it just looked more like a “casserole” so that’s what I named it.

(By the way, my daughter Hannah asked me earlier “Corn pudding?? Ewww, why do they call it corn PUDDING?” LOL!)

Cutting the corn off the cob.

Cutting the corn off the cob.

Whisking together the milk, eggs, and cream.

Whisking together the milk, eggs, and cream.

Adding in the shredded cheese.

Adding in the shredded cheese.

Now, I'm adding the corn. Hannah's in the background cooking the meat for the taco salad we're having...thanks Hannah!!! :)

Now, I’m adding the corn. Hannah’s in the background cooking the meat for the taco salad we’re having…thanks Hannah!!! 🙂

It's all mixed together so it's time to pour it into my casserole dish!

It’s all mixed together so it’s time to pour it into my casserole dish!

Here's the yummy finished product right out of the oven!

Here’s the yummy finished product right out of the oven!

Sweet Corn Casserole

6 Ears Sweet Corn (I used Peaches & Cream)

1/2 Cup Milk

1/2 Cup Heavy Cream

3/4 Cup Shredded Colby Jack Cheese

1/4 tsp Cayenne Pepper

2 Eggs, beaten

Salt & Pepper to taste

1. Preheat oven to 350°F. Grease casserole dish.

2. Shuck the corn, making sure to remove all the silk too. Cut corn off the cob into a bowl; set aside.

3. Whisk together the milk, cream, cayenne pepper, and eggs. Whisk in salt and pepper. Add the cheese and reserved corn. Mix well. 

4. Pour mixture into your greased casserole dish. Bake for 35 minutes, or til light golden brown and set in the middle.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

Low Sugar Peach Butter

As I’ve said before, I don’t like peaches but my family does. I’ve been searching for some good peach recipes to make for them. Every peach butter recipe I found used like 4 cups of sugar! So I made this one that has very little sugar.

That night, I handed my husband a small cup of it and said, “Try this.” (I was surprised that he didn’t even ask what it was.) He took a bite and said, “OH!” I wasn’t sure what to think so I asked if that was a good “oh” or a bad “oh” and he said, “This stuff is GOOD!” (Whew!)

I hope y’all enjoy it too!!!

Chopping up the peaches on a beautiful cutting board that was hand made by a friend of ours.

Chopping up the peaches on a beautiful cutting board that was hand made by a friend of ours.

Using my Ninja to puree the peach pieces.

Using my Ninja to puree the peach pieces.

Adding the remaining ingredients to the pureed peaches in the bowl of my slow cooker.

Adding the remaining ingredients to the pureed peaches in the bowl of my slow cooker.

I didn't have enough half-pint jars that day. I just used one pint jar, four half-pint jars, and I just put the rest in a container in the fridge for the fam. :) (And, I gave away some too.)

I didn’t have enough half-pint jars that day. I just used one pint jar, four half-pint jars, and I just put the rest in a container in the fridge for the fam. 🙂 (And, I gave away some too.)

Here's a close up of some on a piece of my homemade bread.

Here’s a close up of some on a piece of my homemade bread.

Low Sugar Peach Butter

17 Large Peaches (about 13 cups chopped peaches)

1 Tbls Cinnamon

1/8 tsp Nutmeg

1/8 Cup Stevia (Stevia blend that’s used cup-for-cup like sugar)

1/2 Cup Granulated Sugar

1. Peel peaches and coarsely chop them. Using a food processor or blender, puree the peach pieces. 

2. Put the peach puree and all remaining ingredients into a slow cooker or crock pot. Cook on low at least 6 1/2 hours, or til it gets pretty thick. (Can be cooked overnight.) If desired, use a stick blender to make it nice and smooth. (This step is not necessary unless you want really smooth butter…I wish I’d had mine when I made this!)

3. If you’re canning your peach butter, have your jars clean and sitting in hot water. Also, have your lids in hot water. Ladle the hot butter into the hot jars, wipe any off the rim, and put lids on with rings, making sure to tighten them. Process in a water bath canner for 10 minutes. Take jars out to cool. You may hear that “pop” as they cool when the jars seal…that sound is music to my ears! 

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

Hot Fudge Cake

I’ve made this dessert quite a few times…everybody loves it and I get a lot of requests for it. (It really is THAT good!!!) However, since we had some friends over last night for supper around the firepit, my daughter Hannah talked me into cooking it over the fire. (That’s why the pictures change from my usual 9 x 9 pan to the cast iron dutch oven.)

I wasn’t really sure how it would turn out, but it actually went extremely well…thanks to the wonderful rack my hubby made for suspending the pot over the fire instead of having to deal with the flames IN the fire. (I’ll post pics at some point, but didn’t have time last night.) Thank you Honey! You’re the BEST!!! 😉

Mixing up the flour, sugar, 2 Tbls cocoa, baking powder, and salt. You don't even have to grease the pan!

Mixing up the flour, sugar, 2 Tbls cocoa, baking powder, and salt. You don’t even have to grease the pan!

Next, I'm mixing in the milk, oil, and vanilla...

Next, I’m mixing in the milk, oil, and vanilla…

...til it's nice and smooth.

…til it’s nice and smooth.

Hannah talked me into cooking it over the fire in my cast iron dutch oven. It was easy since I now have a nice rack to hold it up off the fire a bit. Thanks honey!!!

Hannah talked me into cooking it over the fire in my cast iron dutch oven. It was easy since I now have a nice rack to hold it up off the fire a bit. Thanks honey!!!

There's not much that's more delicious than Hot Fudge Cake with homemade ice cream!!!

There’s not much that’s more delicious than Hot Fudge Cake with homemade vanilla ice cream!!! (Recipe also on here!)

Hot Fudge Cake

1 Cup All-Purpose Flour

3/4 Cup Granulated Sugar

2 Tbls Cocoa

2 tsp Baking Powder

1/4 tsp Salt

1/2 Cup Milk

2 Tbls Vegetable Oil

1 tsp Vanilla

1 Cup Chopped Nuts, if desired

1 Cup Packed Brown Sugar

1/4 Cup Cocoa

1 3/4 Cups Very Hot Water

Ice Cream (for serving)

Heat oven to 350°F. Mix flour, granulated sugar, 2 Tbls cocoa, the baking powder, and salt in an ungreased 9 x 9-inch square pan. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. (I usually leave them out.) Spread in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour very hot water over batter. (Don’t mix it!)

Bake 40 minutes. Spoon warm cake into dessert dishes and top with ice cream. Spoon sauce from pan onto each serving.

**PHOTOS BY RENEE’S GOURMETS**

*Recipe by Betty Crocker

Boston Cream Cupcakes

Making these cupcakes was different for me…I had never made filled cupcakes before. I did pretty well with filling them but ended up not getting enough in the middle. They were still delicious but I wanted more filling! (When I ate mine, I put extra pudding on it!) So first off, let me offer you a tip: When you make these and you get to the filling stage, make sure you push the tip into the cupcake almost to the bottom and you can turn it back and forth a little bit to get more filling in there.

I doubled the recipe and there are a lot of pictures to show you all the steps.

I'm creaming together the shortening and sugar.

I’m creaming together the shortening and sugar.

I added the eggs and vanilla...

I added the eggs and vanilla…

...now blending it together with my mixer.

…now blending it together with my mixer.

Now, I'm adding the flour...

Now, I’m adding the flour…

...and alternating with the milk.

…and alternating with the milk.

Dividing the batter between the muffin cups.

Dividing the batter between the muffin cups.

Just gotta get every little drop! :)

Just gotta get every little drop! 🙂

Nice and golden, just out of the pan.

Nice and golden, just out of the pan.

Mixing up the pudding to fill them with. I may or may not have licked the bowl afterwards...

Mixing up the pudding to fill them with. I may or may not have licked the bowl afterwards…

Filling the cupcakes. I felt a little awkward here since I hadn't ever done this before. It turned out to be pretty easy once I got started...I just wish I'd gotten more pudding in there! (Next time!!!))

Filling the cupcakes. I felt a little awkward here since I hadn’t ever done this before. It turned out to be pretty easy once I got started…I just wish I’d gotten more pudding in there! (Next time!!!)

The finishing touch...the chocolate ganache.

The finishing touch…the chocolate ganache.

Boston Cream Cupcakes

3 Tbls Shortening

1/3 Cup Sugar

1 Egg

1/2 tsp Vanilla

1/2 Cup All-Purpose Flour

1/2 tsp Baking Powder

1/4 tsp Salt

3 Tbls 2% Milk

2/3 Cup Prepared Vanilla Pudding

1/2 Cup Semisweet Chocolate Chips

1/4 Cup Heavy Whipping Cream

1. In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

2. Fill paper lined muffin cups half full. Bake at 350°F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

3. Cut a small hole in the corner of a pastry or plastic bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake.

4. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes. Spoon over cupcakes. Let stand until set. Store in an airtight container in the refrigerator. Yield: 1/2 dozen.

**PHOTOS BY RENEE’S GOURMETS**

*Recipe from Taste of Home

Zucchini Bread

This is a wonderful zucchini bread…tastes SO GOOD!! The only things I usually do different are omitting the cloves (yuck!) and raisins (Don’t like cooked raisins either!)…otherwise I stick pretty close to the original recipe.

I love this cookbook! I've come back to it MANY times over the years.

I love this cookbook! I’ve come back to it MANY times over the years.

I used my food processor to shred the zucchini. Yes, we grew them! :)

I used my food processor to shred the zucchini. Yes, we grew them! 🙂

After I mixed together the zucchini, oil, eggs, and vanilla I added the sugar.

After I mixed together the zucchini, oil, eggs, and vanilla I added the sugar.

Then , I combined the flour, baking soda, salt, cinnamon and baking powder and added that to the wet ingredients. (I had to switch bowls because I doubled the recipe and needed more room!)

Then , I combined the flour, baking soda, salt, cinnamon and baking powder and added that to the wet ingredients. (I had to switch bowls because I doubled the recipe and needed more room!)

The batter is all ready to go!

The batter is all ready to go!

I had a little extra batter so I made a tiny loaf too. :)

I had a little extra batter so I made a tiny loaf too. 🙂

The end result! Delicioso!!!!

The end result! Delicioso!!!!

Zucchini Bread

3 Cups Shredded Zucchini (about 3 medium)

1 2/3 Cups Sugar

2/3 Cup Vegetable Oil

2 teaspoons Vanilla

4 Eggs

3 Cups All-Purpose Flour

2 teaspoons Baking Soda

1 teaspoon Salt

1 teaspoon Cinnamon

1/2 teaspoon Ground Cloves

1/2 teaspoon Baking Powder

1/2 Cup Coarsely Chopped Nuts

1/2 Cup raisins, if desired

Heat oven to 350°F. Grease bottoms only of 2 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50-60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. 

**PHOTOS BY RENEE’S GOURMETS**

*Recipe by Betty Crocker

I had a hard time deciding on a name for this yummy pound cake. I mean, there are so many wonderful ingredients that I wanted to show off in the title…but it’d be wayyy too long to call it Buttery Cream Cheese Sour Cream Almond Vanilla Pound Cake so Creamy Almond Pound Cake won out. At any rate, it’s SUPER DELICIOUS!!! 🙂

Creaming together the cream cheese, sour cream and butter. (Sorry the picture turned out a lil blurry...it's hard to take a pic with my left hand, let alone with the mixer vibrating me!.)

Creaming together the cream cheese, sour cream and butter. (Sorry the picture turned out a lil blurry…it’s hard to take a pic with my left hand, let alone with the mixer vibrating me!)

I took this one after I had blended in the sugar. The mixture's light & fluffy.

I took this one after I had blended in the sugar. The mixture’s light & fluffy.

Next, I mixed in the eggs, one at a time.

Next, I mixed in the eggs, one at a time.

Next, I mixed in the flour and cinnamon. (Make sure on this step you don't over mix.)

Then, I mixed in the flour and cinnamon. (Make sure on this step you don’t over mix.)

Ready for the oven! I don't have a very big bundt cake pan, so I used the extra batter for a couple small pound cakes too.

Ready for the oven! I don’t have a very big bundt cake pan, so I used the extra batter for a couple small pound cakes too.

You gotta be careful with this stuff...you might just get addicted! Mmmmmm!!!

You gotta be careful with this stuff…you might just get addicted! Mmmmmm!!!

Creamy Almond Pound Cake

1 1/2 Cups Butter (3 sticks), softened

4 oz. Cream Cheese, softened

1/2 Cup Sour Cream

3 Cups Sugar

1 tsp Almond Extract

1 tsp Vanilla

6 Eggs (at room temperature)

3 Cups All-Purpose Flour

1/2 tsp Cinnamon

1. Preheat oven to 325°F. Coat a 10-inch Bundt or tube pan with cooking spray or Baker’s Joy. (my preference) Set pan aside. *

2. In large bowl, cream together the cream cheese, sour cream and butter with a mixer til it’s creamy. Add the sugar, almond extract and vanilla; mix til light and fluffy. Beat in eggs, one at a time, til fully incorporated. Mix in flour and cinnamon just til well combined.

3. Pour batter into prepared pan. Bake 1 hour 20 minutes or til a toothpick inserted in the center comes out clean.

4. Allow cake to cool 10 minutes. Then, turn cake out onto a wire rack to cool completely. 

5. ENJOY!!! 🙂

*Note: If you don’t have a big enough cake pan, you can also make a small “loaf” cake or two like I did.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**