Thursday, December 1, 2016

Zucchini Bread






Zucchini Bread
4 Tablespoons of Butter
3 eggs
1 cup of Vegetable Oil
1 ½ cups of Granulated Sugar
2 cups of Grated Unpeeled Zucchini
2 cups of Flour
2 teaspoons of baking soda
1 teaspoon of baking powder
1 teaspoon of ground cinnamon
1 teaspoon of grated nutmeg
¼ teaspoon of ground cloves
Directions: Preheat the oven to 350 degrees. Spray the bottom and sides of a 9x5 inch loaf pan with cooking spray. In a medium sized bowl, place eggs, butter, sugar, and beat until well mixed. Bake for 40 to 50 minutes, or until toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

For these and other recipes, please visit: http://www.ginameyers.com

Monday, November 28, 2016

My Italian Mama's Artichoke Cheese Squares



My Italian Mama's Artichoke Cheese Squares

2 jars of marinated artichoke hearts (6.5 ounces)
1 small onion, finely chopped
2 cloves of garlic, finely chopped
4 eggs
1/4 cup of bread crumbs
1/4 teaspoon each of: salt, pepper, and oregano
1/8 teaspoon of Tabasco Sauce
2 cups of shredded shard cheddar cheese
1 teaspoon of parsley, optional

Directions: Mix all ingredients together and transfer into a greased 7 by 11 inch glass baking dish. Bake 325 degrees for thirty minutes.


Thursday, November 24, 2016

Beyond Pumpkin Spice Recipes for your pumpkin fix.




Pumpkin and Apple Soup
1 finely chopped apple. Prefer either a tart green, red apple, or specifically try the Autumn Gold Apple Variety.
½ cup of chopped white onion
1 stick of butter
1 Tablespoon of all-purpose flour
1 can of chicken broth
3 cups of canned pumpkin
¼ cup of dark brown sugar (dark preferred, can use light brown sugar or if out of brown sugar, ¼ cup of sugar and 2 Tablespoons of molasses)
½ teaspoon of all spice, nutmeg, ginger
1 teaspoon of cinnamon
1 cup of apple cider
½ cup of milk
1/4 cup of whipped cream (or approximately a ½ cup of the spray whipped cream, spray directly into soup mixture, taste test for sweetness).
½ teaspoon of salt and pepper

Directions: In a large saucepan, over medium heat, with a wooden spoon, sauté apples, and onion in butter for five minutes or until onion and apples are tender. Stir in flour and gradually whisk in chicken broth, pumpkin, brown sugar, milk, apple cider and spray in whipping cream as well as add the spices and salt and pepper. Bring to a boil, stirring constantly. Pay careful attention to pumpkin mixture forming large bubbles, may need to cover for a few minutes to avoid hot splatter. Reduce heat and simmer for about twenty minutes. Add additional cinnamon, whipped cream, salt and pepper, as needed per taste. Cool slightly and then ladle out batches into a blender and blend until soup is smooth. Reheat (in the microwave, or back on the stovetop) if needed and add ham to make the Pumpkin and Apple Soup a meal.
Pumpkin Bread

1 (15 ounce) canned pumpkin puree
1 ½ cups of granulated sugar
½ cup vegetable oil
1/4 cup water
2 eggs
2 ¼ cups all-purpose flour
1/2 tablespoon ground cinnamon
1/2 tablespoon ground nutmeg
1teaspoons baking soda
1 teaspoons salt
1/2 cup miniature semisweet chocolate chips
¼ cup of chopped pecans or walnuts (optional)

 

Directions Preheat oven to 350 degrees. Grease and flour three 9x5 inch loaf pans. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts (optional). Bake for 1 hour, or until an inserted knife in the middle of the bread or a toothpick comes out clean. Allow to cool, then remove from baking pans. May cool on wire racks or in the pans.

 

Pumpkin Pie Sour Cream
1 cup of brown sugar
1 tablespoon of flour
1 1/2 teaspoon of pumpkin pie spice
1/2 teaspoon of salt
1 cup of canned or mashed cooked pumpkin
1/2 cup of dairy sour cream
2 eggs, beaten
1 cup of evaporated milk
1/2 cup of coarsely chopped walnuts, California walnuts preferred
1 unbaked 9 inch pastry shell
Directions: in a medium size bowl, combine brown  sugar, flour, pumpkin pie spice, and salt. With an electric mixer, mix pumpkin, sour cream, and eggs. Mix well.  Stir in evaporated milk and add chopped walnuts. Pour into an unbaked pastry shell. Bake in a 400 degree oven for 40-45 minutes or until a knife inserted in center comes out clean.
Homemade Pumpkin Pie

1 Pumpkin (small, Trade Joes sells pumpkins for pies)
3 eggs
1 cup of Evaporated Milk, Vitamin D Added
1 stick of butter (melted)
Dash of salt
¾ cup of Organic Brown Sugar
1 Tablespoon of vanilla extract
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1 ready to eat Graham Cracker Crust
Directions: Wash pumpkin, cut in half, remove stem and scoop out seeds and remove strings. Place cut side down on a baking sheet and bake until tender, about one hour at 350 degrees.

Once cooled, peel, smash, and mix pumpkin until smooth. In a large bowl, add milk, melted butter, pumpkin puree, eggs, dash of salt, cinnamon, nutmeg and vanilla extra and blend with an electric mixer until smooth. Pour into crust and bake at 350 degrees for one hour.
 

Tuesday, November 22, 2016

Homemade Pumpkin Pie


Homemade Pumpkin Pie


1 Pumpkin (small, Trade Joes sells pumpkins for pies)
3 eggs
1 cup of Evaporated Milk, Vitamin D Added
1 stick of butter (melted)
Dash of salt
¾ cup of Organic Brown Sugar
1 Tablespoon of vanilla extract
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1 ready to eat Graham Cracker Crust
Directions: Wash pumpkin, cut in half, remove stem and scoop out seeds and remove strings. Place cut side down on a baking sheet and bake until tender, about one hour at 350 degrees.

Once cooled, peel, smash, and mix pumpkin until smooth. In a large bowl, add milk, melted butter, pumpkin puree, eggs, dash of salt, cinnamon, nutmeg and vanilla extra and blend with an electric mixer until smooth. Pour into crust and bake at 350 degrees for one hour. 

Autumn Harvest Recipe Ideas for dessert



Autumn is the perfect time to reflect on all that we have. Here are some suggestions for a scrumptious autumn dessert suitable to serve at Thanksgiving.




Autumn Harvest Apple Cinnamon Coffee Cake

½ cup of butter, softened
1 cup of granulated sugar
2 eggs
2 teaspoons of vanilla extract
2 cups of all-purpose flour, divided use
1 ½ teaspoons of baking powder
½ teaspoon of baking soda
½ teaspoon of salt
1 cup of buttermilk
2 cups of finely peeled apples
1 ¼ cups of packed organic brown sugar
½ cup of chopped nuts
1 to 2 Tablespoons of cinnamon
1/3 cup of melted butter
Drizzle topping: (optional)
½ cup of semisweet chocolate chips
1 teaspoon of shortening

Directions: Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan; set aside. In a large mixing bowl, beat together ½ cup of softened butter, and sugar until well-combined. Beat in eggs and vanilla.
Combine 2 2/3rds cups of flour, the baking powder, soda and salt; add alternately to beaten mixture with buttermilk, beating until combined. Fold in apples.
While cake is cooling, combine chocolate pieces and shortening in a small saucepan or micro-safe bowl. Melt over very low heat, stirring until blended, or microwave on low power until melted, stirring to blend. Before serving, drizzle topping over cake. Makes 12 to 16 servings.


Wednesday, October 5, 2016

Gilmore Girl's Inspired Recipes





Laughter and excitement is in the air at  The Yellow Mug Café in North East Fresno, now transformed into a Pop-Up of Luke’s Diner. It is 7:19am.  The line is very long, with lots of gals in their thirties wearing plaid and scarves and knit hats, as if Fresno is actually a cold place to live like in The Gilmore Girls, which it is not. I overheard an eager crowd of gals say, “I’ve never actually spent the night in line before, but for this it was worth it.” There’s no way my son, who coincidentally his nickname is Luke is going to step near the line, he doesn’t want to be late for school. 7:55am, I text my daughter the news of Gilmore Girls kinda coming to Fresno and she is elated, but a bit perplexed, “what is The Yellow Mug Café, she asks?”
If you’re a fan of Gilmore Girls, you know what all the fuss is about. As Lorelai Gilmore (another coincidence, that’s my daughter’s nickname), “Coffee, coffee, coffee”.  So Netflix who shows the Gilmore Girls has transformed over 200 coffee shops around the United States into pop-up Luke’s Diners to celebrate the show’s 16th anniversary.
After the coffee, and the excitement, you might want to make some Gilmore Girl’s inspired treats.



Café Luke’s Round Cookies
1 stick of real butter, softened
1/8 cup of sugar, granulated
1 cup of all-purpose flour
½ cup of Guittard Milk Chocolate Chips
Powdered Sugar
1/16 cup of peanuts or almonds

Directions: Preheat the oven to 350 degrees. Cream butter and sugar in a medium sized bowl with an electric mixer at low to medium speed. Gradually add the flour and chocolate chips and then combine with hands. If dough is dry or crumbly, add a little bit of water. Spray your hands with cooking spray or add a little flour if dough is too sticky and is sticking to your hands. Using the palm of your hands, roll rounded Tablespoonful’s of dough into 1-inch balls. Place on an ungreased cookie sheet for 13 minutes approximately. Let stand 2 minutes before removing from cookie sheet and after cooled roll in powdered sugar. The color of the cookies will be pale not golden brown. If not allergic to nuts, may add crushed almonds or pulverized peanuts.



 Coconut Lemon Crumb Squares
1 ¾ cups of Graham cracker crumbs
½ cup granulated sugar
¾ cup margarine, melted
¾ cup all-purpose flour
½ cup of coconut              

Filling
½ cup of granulated sugar
1 egg
1 cup of lemon juice, plus ¼ tsp. of lemon rind
½ coconut

Directions: Melt the margarine and pour over the first ingredients. Combine in a large bowl and work together until crumbly. Press the mixture into an ungreased 9x9 inch pan and set aside.

Next, place filling ingredients in a pot on low heat, stirring until thickened. Pour filling over bottom layer. Cook for 25 minutes in a 350 degree over. Depending on the size you cut for the squares, makes approximately 30 squares.

Monday, September 12, 2016

Nonie Julie's Potato Torta

Noni Julie’s Potato Torta
4-6 potatoes, peeled and cooked
½ cup of cooked and diced of each, fried and drained salt pork, and chopped Italian Sausage
½ cup of combination chopped onion and leek
2/3 cup of grated Parmesan cheese
½ cube of butter
¼ cup of milk
Salt and pepper
Directions: Mash potatoes with milk, salt and pepper and combine all ingredients including butter, Parmesan
cheese, salt pork and Italian Sausage. Add more milk or cheese to your taste preference.
Place rolled crust in a well- oiled 9x13 inch pan, add potato filling and spread in the pan. Remaining crust, curl atop the potato filling. Add one beaten egg to the top of mixture and salt and pepper to taste. Bake in a 375 degree oven for about 45 minutes.
Crust
2 ½ cups of flour
Pinch of salt
1 cup of water
1 egg, beaten
2 Tablespoons of Olive Oil


Directions: In a large bowl, mix flour and salt, next, add 2 Tablespoons of Olive Oil and 1 cup of water. Mix until mixture forms a ball. If too sticky, add a Tablespoon at a time of flour, if too dry, add a Tablespoon of water at a time.  Cover the dough ball with a cloth and place atop a lightly floured surface and allow the dough to rest for 20-30 minutes. Roll dough out thinly and place flattened dough/crust in a well-oiled 9x13 inch pan.