Sausage-Apple Cornbread

I serve this with a Big Salad.

1/2 red onion, chopped
2 Granny Smiths, peeled & chopped
1.5 lb bulk sausage
1T olive oil
1/2t fresh thyme
1c corn meal
1/4c flour
1T baking powder
1t salt
1 jalapeno, seeded and chopped (optional)
2 lg. eggs
8oz low fat sour cream
8.5oz creamed corn
2c grated cheddar

1) Brown sausage & onion. Drain. Add apples and thyme. Saute 2 minutes.

2) In bowl, whisk cornmeal, flour, baking powder and salt.

3) In another bowl, combine eggs, sour cream, creamed corn and 1 cup of cheddar. Add dry ingredients and stir till just combined. (Add jalapeno if using)

4) Pour in cast iron skillet or prepared 9x2 square pan. Spoon sausage mixture on top. Sprinkle with remaining 1 cup cheddar.

5) Bake at 350 for about 45 minutes, till cornbread is done.

Homemade Whoopie Pies

These tasty cream-filled treats were well received at church this week. You can make them in a variety of flavors including vanilla, cherry, and pumpkin (see photo below). How about trying a different filling, or shaping the whoopie pies like Devil Dogs? Be creative!
Here's the recipe for Homemade Chocolate Whoopie Pies.

1c shortening
2c sugar
4 egg yolks
4c flour
10T cocoa powder
2t baking powder
1t salt
2t baking soda
2c milk
2t vanilla

1) Cream shortening, sugar, and yolks.

2) In separate bowl, combine dry ingredients (flour through baking soda)

3) Add dry ingredients alternately with milk, beating well after each addition.

4) Add vanilla

5) Drop by large tablespoons onto parchment or Silpat lined baking sheets.

6) Bake at 350 from 10-15 minutes, till tops spring back when lightly touched.

7) Cook completely on wire racks.

8) Sandwich canned or homemade vanilla frosting between two cake circles. Makes about 32 whoopie pies.

Cherry Almond Cake

King Arthur's Cherry Almond Cake

Mr. Classical has a thing for canned cherry pie filling. This coffee cake
was a nice switch from cherry pie.

Streusel topping

• 3/4 cup King Arthur Unbleached All-Purpose Flour
• 1/2 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup (about 1/2 can) almond paste, crumbled **
  
• 1/4 teaspoon almond extract
• 5 tablespoons cold butter

Cake

• 1/2 cup (4 ounces) soft butter
• 1 cup (granulated sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon almond extract
• 2 large eggs
• 1 2/3 cups King Arthur Unbleached All-Purpose Flour
• 2/3 cup sour cream

Filling

• 21-ounce can cherry pie filling

Glaze

• 1/2 cup confectioners' sugar
• 1/4 teaspoon almond extract
• 2 to 3 tablespoons milk or cream
• toasted sliced almonds (optional)

Streusel topping

• 3 1/4 ounces King Arthur Unbleached All-Purpose Flour
• 3 1/2 ounces granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 5 ounces (about 1/2 can) almond paste, crumbled
• 1/4 teaspoon almond extract
• 2 1/2 ounces cold butter

Cake

• 1 stick (4 ounces) soft butter
• 7 ounces granulated sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon almond extract
• 2 large eggs
• 7 ounces King Arthur Unbleached All-Purpose Flour
• 5 3/8 ounces sour cream

Filling

• 21-ounce can cherry pie filling

Glaze

• 2 ounces confectioners' sugar
• 1/4 teaspoon almond extract
• 1 to 1 1/2 ounces milk or cream
• toasted sliced almonds (optional)

Directions

1) To prepare the topping: Whisk together the flour, sugar, cinnamon, and salt.

2) Crumble in the almond paste, and add the almond extract.

3) Work in the cold butter till the mixture becomes crumbly. Set aside.

4) Preheat the oven to 350°F. Grease and flour a 10" x 10" or 9" x 13" pan.

5) To prepare the cake: Beat together the butter, sugar, salt, baking powder, and extract until fluffy.

6) Add the eggs one at a time, beating well after each.

7) Add the flour in thirds, alternately with the sour cream, blending well after each addition.

8) Spread the batter in the prepared pan.

9) Top with the cherries and streusel topping.

10) Bake the cake for 55 to 65 minutes, until a toothpick inserted near the center comes out clean. Remove from the oven.

11) While the cake is baking, prepare the glaze. Combine the confectioners' sugar, almond, and just enough of the milk to make a pourable glaze.

12) Drizzle it over the still-hot coffeecake.

13) Garnish with toasted sliced almonds, if desired. Serve warm or at room temperature. ** I didn't have almond paste, so I increased the butter by 3T for a total of one stick in the streusel topping. Additionally, I melted the butter and added to the other ingredients - which I think makes a better topping.

Breakfast at Work

Mr. Classical doesn't like to eat early in the morning before his 1 hour commute to work. So I pack him a "desk breakfast" which sometimes consists of homemade granola bars and hard boiled eggs.

To make the bars simply melt 4T butter, one package of mini marshmallows (10.5 oz), and about 1/2 cup of peanut butter* in a large pot. Add 8 cups of homemade granola and press (greased hands make this easier) into a 9 x 13 pan sprayed with non-stick cooking spray. Let cool & cut. If you want a real treat, press some chocolate morsels into the top of the flattened bars.

This protein-packed breakfast helps Mr. Classical skip the Dunkin' Donuts, bagels, or Taylor ham, egg, and cheese sandwiches (usually!).



* I wonder if those with allergies could make this with Sun Butter and canola oil?

Leftovers

A favorite way to use up leftover chicken and vegetables.

Saute onions and red peppers in a stick of butter (mushrooms would be good too!). When vegetables are soft add 2/3 cup of flour, stirring constantly about 2 minutes. Add thyme, salt, and pepper to taste.

All at once add 2 cans of chicken broth (about 4 cups if using homemade) and 1.5 cups of milk. Stir till thick and bubbly. Remove from heat and add in chopped, cooked veggies and chicken or other meat. Pour into 2 pie plates and top with crust or biscuits. Bake at 350 till crust is golden.

This recipe makes two 9" pies. One just isn't enough for us!

Mexican Pot Roast

I make tacos from this simple and quick pork dish. Prep time is about 10 minutes.

Slow Cooked Pork, Mexican Style

Slice 2 medium onions, cut 2 medium carrots into 1/2" rounds, chop 2 hot peppers (I used poblano, which aren't that spicy), and mince 4 cloves of garlic. Put vegetables in bottom of slow cooker.

Cover a 4-5 lb piece of pork (I used picnic) with a rub made of oregano, cumin, coriander, and black pepper. Place pork on top of veggies.

Pour 1 cup of water down sides of slow cooker. Cook 6-8 hours on low.

Remove pork & shred. Meanwhile, puree vegetables & broth. Replace meat in slow cooker. Add a big handful of chopped cilantro.

Serve in tortillas (thicker homemade ones would be perfect!) with gravy, sour cream, guacamole, and refried beans. Cheese and salsa are also an option.