My fellow blogger and good friend Carol Cork gave me this recipe for a delicious fruit bread. She blogs at http://rakesandrascals.wordpress.com Carol resides in and blogs from Wales. This is Carol at a recent Historical Romance retreat.
This recipe turns out a truly scrumptious holiday treat but it will be on my table throughout the year. ENJOY!
Bara Brith (oven 350 degrees)
1 1/2 cups mixed dried fruit, Your choice, (I used dried pineapple & dried cranberries because that’s what I had on hand)
1 cup hot strong tea
2 cups self-rising flour
1 tsp mixed spices (I used pumpkin pie spice)
1 ounce butter
8 Tablespoons brown sugar
1 egg slightly beaten
1. pour the hot tea over the dried fruit and let it sit overnight.
2. Grease a 2# loaf pan and line with parchment paper or wax paper.
3. Sift flour, spices together (I added 1/4 tsp salt) then cut in butter until it resembles bread crumbs. Stir in sugar, then fruit mix and egg. (at this point I added 1/3 cup chopped pecans cause I like them). Stir well.
4. spread in loaf pan flattening the top. Bake I hour. Turn out on wire rack to cool.
Eat slices slathered with butter and enjoy.
It’s been awhile since I’ve treated you to a yummy recipe. This one qualifies as delicious.
Roasted Potato & Smoked Sausage (serves 3-4)
1 pound smoked sausage cut into 1 ½” pieces or use small smoked sausage links
1 ½ pounds red potatoes cut into 1-2” chunks
3-4 carrots cut into 1” pieces or 8oz. baby carrots
2 medium onions cut into wedges
1 large garlic clove minced
2 T olive oil
½ tsp. salt
¼ tsp. pepper
½ tsp. Cajun or Creole seasoning
½ tsp dried thyme or Herbs De Provence
- Preheat oven to 425 degrees. Spray a 3-qt baking dish with cooking spray.
- Add all cut up veggies & garlic to the baking dish. Sprinkle on spice mix. Drizzle with olive oil and toss together.
- Roast in oven for 50-60 minutes stirring every 20 minutes.
Serve with tossed salad and crusty rolls or bread.
(photo is before baking. I forgot to get one when it came out of the oven. Sorry! But trust me it was browned and delicious.)
Deet’s Note: leftovers make a delicious breakfast. About 1/3-1/2 cup of leftovers ( Chop up a bit smaller), warm them in a small fry pan sprayed with cooking spray. When warm top with an egg, cook until almost set and flip to cook through. Season egg with a bit of S&P. Serve with toast. Serves one person.
(This is a recipe that I posted in 2012 but it deserves a re-post. I make these often and they are very well received.)
I like to cook, not so much do I like to bake. So I take short cuts when I bake. I doctor up cake mixes and brownie mixes, I buy the refrigerated chocolate chip cookies and press walnuts on top, and for this recipe, frozen bread dough. These buns are so yummy no one will ever guess that they started out as a loaf of frozen bread dough…..I promise! This makes two pans of buns and I suggest you make the recipe as written. You can always freeze the second pan or better still become the favorite neighbor by giving away a pan.
Deet’s Glazed Cinnamon Raisin Buns
(makes 24 small buns)
2- 14 oz. loaves frozen bread dough, thawed*(Bridgeford and Rhodes are brands I’ve used)
3-4 Tablespoons soft butter
1 Tablespoon Cinnamon
½ cup brown sugar
Walnuts or Pecans chopped
Glaze: 1 cup Confectioners sugar
1 tsp. Vanilla extract
add enough milk to the sugar and vanilla to make a drizzly glaze
- Grease two 9” round cake pans.
- Roll out each thawed bread dough to a rectangle of 12”x8”
- Spread 2 tablespoons of the butter on each rectangle of dough.
- Mix the sugar and cinnamon in a small bowl. Sprinkle on sugar mixture, raisins and nuts (as many as you like) dividing between rectangles
- Roll up each from the long side and pinch dough to seal
- Cut into 1” sections with a sharp knife and place cut side down in the pans. Cover and let rise for 30 minutes.
- Preheat oven to 375 degrees, Bake rolls for 20-25 minutes. Turn out immediately onto plates.
- Drizzle glaze over top of buns while they are warm.
- To thaw bread dough: grease a pan and place the loaves in the pan and cover with plastic wrap. Place in the refrigerator overnight.
Well you know how it is, you have had a busy day at work or doing laundry or volunteering or playing 18 holes of golf or in my case, reading a romance novel…anyway you want to get dinner on the table but you don’t want to take forever doing it. This is my go-to recipe for super busy days. It just takes a few minutes to throw together and it tastes really good, like you actually did some serious cooking. Just have the ingredients in your pantry and freezer and you are good to go.
Deet’s Quickie Ground Beef Stroganoff
3/4-1 lb. ground beef
1 T olive oil
1/2 cup chopped onion
4 oz. can of sliced mushrooms (drained)
S&P to taste
Garlic powder to taste
1 T Ketchup (the ketchup was camera shy)
1 T Worcestershire sauce
1 12oz jar beef gravy (I use Heinz)
1/2 cup sour cream
8 oz. dried egg noodles
1. First empty the grapes in the fridge out of the colander into a bowl and wash the colander. You will need this colander for draining the egg noodles. If your colander is already clean and free of fridge grapes then skip this step. 🙂
2. Start a pot of water to boil for the egg noodles. Don’t cook them yet.
3. Place the olive oil in a skillet over medium high heat and crumble in the beef. Saute until brown, add onions and mushrooms and cook for a few minutes. add S&P, garlic powder, Worcestershire and Ketchup. Now stir in the jar of gravy. Bring to a boil and reduce heat to a low simmer. Cover the pan and cook until the egg noodles are done.
4.The water should be boiling so cook you egg noodles.(usually about 7-8 min.).
At this point hubby brought in a beautiful gardenia from our back yard. Yes, we live in the South where it is warm.
5. When the noodles are almost ready stir the sour cream into the meat mixture and just heat through. Drain the noodles and top with the meat mixture. Voila! Done!
When I took this photo at our table I told hubby “show us your six-pack”. He replied “I only have a one-pack”. This is why I love him.