All these look yummy? Recipes to come next week!

Applesauce Spice Bars

We had these for dessert yesterday with homemade pumpkin ice cream, so yummy..........and did have a few leftover for breakfast this morning....................very good for breaky as well!

Hannah

1c. honey 1/4c. oil

1 1/2 c. applesauce

2c. wheat flour

1c. cranberries or raisins/chopped apple

1c. almonds or your favorite nut!

1/2 t. cinnamon

1/2 t. nutmeg

2t. baking powder

In a bowl, mix the honey and oil until smooth. Add remaining ingredients, blending well. Turn the batter into a 11x7in. greased pan. ( you could use a loaf pan as well) Bake in a 350 oven for 35min. (50min. if in a loaf pan)

German Apple Pancake

This is one of our Dads favorite breakfast recipes...............our mom used to make it a long time ago. We don't remember ever eating it, but have been always hearing raves about those "German Apple Pancakes" So for our dads birthday breakfast, we made them for him...................all of those ravings were true.....it is SOOOOO good! We topped ours with whipped cream (from our cow's milk of course!)

Try it out!

Hannah

2 eggs

1/3c. flour

1/3c. milk

1/4 t. salt

Apple Filling

1 large apple

1/4 c. butter

1/3-12c. brown sugar

3/4 t. cinnamon

Topping

1/4 c. brown sugar

1/2 t. cinnamon

Heat oven to 400. Place a 9in. pan in there for 3min. with 2T. of the filling butter: rotate pan so all the butter is all over the bottom. mix the batter ingredients in your mixer for 1min. on Med. speed. Cook the filling ingredients for 3min. Set aside. Pour the batter into the buttered pan. Scoop filling ingredients onto the batter. Sprinkle with topping. ( that has been mixed together)

Bake for 20-25min. Or till golden brown.

Serves 2-3

TWD Chocolate Banded Torte

Since our dads birthday fell on this recipe week.................we made it for him! He chose vanilla ice cream to go with that extremely chocolaty ganache.

Our voting on this recipe was less liked then many of the other TWD recipes..............weird because we all love chocolate!
Maybe if we had a different ice cream, we would have liked it better? Also the amount the recipe serves, was WAY TOO MUCH! Yikes way to much ganache for me!

We did encounter a few "problems" with our torte as well. The layers were very hard to cut (we did use a hot knife) and our layers were uneven. Most likely why our layers were uneven is our own fault, in not letting them freeze as long as they needed. But we were in a hurry since we had been gone all day:-)

We have already tried the PB Oatmeal cookies....................very good!

Till next time!

Chocolate Topped Peanut Bites

Crust:
1c. flour
1/4 c. sugar
2 T. confectioners sugar
1/4 tsp. salt
1 stick(8 Tablespoons) unsalted butter, cut into small pieces and chilled
1 large egg yolk, lightly beaten

Filling:
1/2 c. chunky peanut butter
1/4 c. sugar
1/4 c. brown sugar
1/2 c. light corn syrup
1/3 c. peanuts
3 1/4 T. flour

Topping:
1 1/2 c. semi sweet chocolate chips


For Crust: Toss flour, sugar, confectioners sugar and salt into a food processor and pulse a few times to combine. Toss in the pieces of cold butter and pulse about 12 times, until the mixture looks like coarse meal. Pour the eggs yolk over the dry ingredients and pulse until the dough forms clumps and curds stop before the dough comes together in a ball. Press into a mini muffin pan and baker for about 12-15 min. until golden brown. Cool.

For Filling: In a sauce pan over medium heat mix the sugars, corn syrup and peanut butter. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the flour. Then add the peanuts and stir until the peanuts are evenly coated. Once the crust's are done cooling add the filling, fill all the way to the top.

Topping; Melt chocolate chips over low-medium heat until melted until smooth stirring constantly.Or microwave till melted stirring every minutes till smooth. Spread on top of the peanut mixture and put in freezer until hard. When very cold and hard remove from freeze till room temp. Serve!

Country Loaf

Prep:25min.
Rise:3 hrs.
Bake:40min.


5 to 5 1/2 c. bread flour( we used half whole wheat)
1 tsp. sugar
1pkg. regular or quick active dry yeast(21/4tsp.)
2 c. very warm water(120-130 degrees)
2 T. olive oil
2 tsp. salt
Mix 2 cups of the bread flour, the sugar and yeast in large bowl. Add warm water. Beat with a wire whisk or electric mixer on low speed 1 min, scraping bowl frequently. Cover tightly with plastic wrap and let stand about 1 hr. until bubbly. Stir in the oil and slat. Stir in enough remaining flour, 1/2 cup at a time, until soft a soft, smooth dough forms. Place dough on lightly floured surface. Knead about 10 min., adding flour as necessary to keep dough from sticking, until dough is smooth and springy. Place dough in a large greased bowl. Cover bowl loosely with plastic wrap and let rise in a warm place for 1 hr. or until doubled. Dough is ready if indentation remains when touched. Grease a uninsulated cookie sheet with shortening. Place dough on lightly floured surface. Gently shape into a even, round ball, without releasing all the air bubbles in the dough. Stretch sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Spray loaf with cool water. Cover loosely with plastic wrap and let rise in warm place 45-60min or until almost doubled. Place square pan 8x8x2 or 9x9x2 on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 425. Spry loaf with cool water; sprinkle lightly with flour. Carefully cut three 1/4 inch deep slashes on top of loaf with sharp serrated knife. Bake 35-40 min. or until loaf is deep golden brown with crisp crust and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool.
Yield: 1 large loaf about 32 slices

Cookies and Coffee Ice Cream! With RAW COWS MILK (from our cows)

1c.whole milk
1c. whipping cream
1 vanilla bean, split in half length wise
3/4 c. sugar
4 egg yolks
1/4 c. strong espresso
1/2 c. coarsely chopped chocolate cookies( we used Oreo's)

In a saucepan, bring milk, cream vanilla bean and half of the sugar to the scalding point over medium heat. In a bowl, beat the eggs yolks and the remaining sugar with a whisk until smooth and uniform. When the mixture in the saucepan begins to foam, reduce the heat and quickly stir in the egg yolk mixture. Remove the vanilla bean and scrape the seeds back into the saucepan. Using a wooden spoon, stir the custard constantly and cook over low heat until it reaches 175 degrees F. Remove immediately from the heat and continue stirring, so that the custard does not over cook. Pour the custard into a clean bowl through a fine mesh strainer, so that the liquid is smooth an d lump free. Add the espresso and mix well. It is important to do this while the custard is warm so that all the flavor is fully absorbed. Cover custard with plastic wrap and let cool slightly, them place in the refrigerator for at least 4 hrs. until very cold. Transfer the cold custard to the bowl of your ice cream maker, add the cookie pieces, and process according to the manufacturers directions.







This was the best ice cream I have ever had! We added some extra things but I'm not going to tell what:) The name we gave ours was Espresso-Fudge-cookie chunk-coffee bean crunch! Like it? Well I guess I kind of gave away a few of the secret ingredients. But you don't know how we made our fudge chunks! You have to try this it is the best!

TWD~Granola Grabbers

This weeks recipe I would have to say was very good. We made a few changes though, we skipped the peanuts, almonds and raisins. Instead we used pecans, cranberries and added cinnamon extract, we decided to go for a more fall feel! We also accidentally forgot the wheat germ! Whoops! But we did use all whole wheat flour so I think that's maybe why they turned out. We brought these to our church potluck and everyone really liked them! Thank you Michelle for picking this recipe we really enjoyed it!

Mmmm. Fresh Oatmeal cookies!

All Tied Up Pretty Like!

Broccoli Herb Chevre` and Sun Dried Tomato Flat Bread

Flat Bread:

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour (we used whole wheat)
2 tablespoons olive oil
1 teaspoon salt

DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal.

Toppings;
1/2 c. pizza or spaghetti sauce
3/4c. mozzarella cheese, shredded
4 oz. basil or peppercorn chevre` cheese, Sliced
1/2c. broccoli, Chopped and cooked
1/3 c. sun dried tomatoes, sliced
3 cloves garlic sliced and sauted in olive oil
3T. fresh sage leaves
3T. Fresh basil, sliced or torn into small pieces

Spread pizza sauce over unbaked crust, sprinkle with mozzarella cheese. Then lay your sliced chevre` cheese over that and sprinkle on rest of toppings. Bake for 15min. to 20min. or until browned. After cooked sprinkle with Parmesan cheese and freshly ground salt and pepper.

Serves 8

Cinnamon Swirl Bread

Check the recipe out at our brothers cooking blog! http://www.muffinmeninc.blogspot.com/ They made this for breaky on Saturday morning, and boy was it SCRUMPTIOUS!

Peanut Butter S'mores Cookies

Peanut Butter S'mores Cookies

1 1/2c. All purpose flour
1/2t. baking powder
½ t. baking soda
¼ t. salt
1/2c. softened butter
½ c. granulated sugar
½ c. packed brown sugar
½ c. creamy or chunky peanut butter
1 egg
1t. vanilla
4 (1.55 oz) milk chocolate candy bars
16 large marshmallows

1. Preheat oven to 350.
2. Combine the flour, baking powder, baking soda and salt in a small bowl; set aside.
Beat butter and sugars in a large bowl of an electric mixer at medium speed till light and fluffy. Beat in peanut butter egg and vanilla until well blended. Gradually beat in flour mixture on low speed until blended.
3. Roll dough into 1in. balls; place 2in. apart on ungreased cookie sheets. Flatten dough with tines of fork, forming criss-cross pattern.
Bake about 14 min. or until set, and edges are light golden brown.
Cool cookies 2min. on cookie sheets; transfer to wire cooling racks. Cool completely.
4. To assemble sandwiches, break each candy bar into 4 equal sections. Place one section of chocolate on flat side of one cookie. Place on microwaveable plate; top with one marshmallow. Microwave at high 10-12 seconds, or until marshmallow is puffy. Immediately top with another cookie, flat side down. Press slightly. Repeat with remaining cookies, chocolate, and marshmallows. Cool completely

Yields about 16 sandwich cookies

Big Softest Ginger Cookies

INGREDIENTS
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar or more



Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Homemade Ice Cream!

Here is a picture of some of the ice cream we've made! Pictured is a lemon sour cream ice cream. We also made cookies and cream, and Mocha. Yummy!

TWD~Lemon Sour Cream Ice Cream

Well, we thought that blueberry lemon ice cream would be wonderful, just not with the special dessert we were planning on making for our mother. So we changed it a little..........and it was sooooo yummy! I loved the sour cream addition! Oh the dessert was a Raspberry Almond White Chocolate Bread............and of course we used our raw cows milk for the ice cream...............could it ever get any better? Well maybe if we had made the sour cream............next time!

Check back later for TWD:(

Due to the Internet going off and on because of the weather and not being able to find the camera cord we will have to post our TWD ice cream later. Sorry:( Will try and post as asap!

Tropical Stirfry

2-3chicken breasts marinated in 1/3c. soy sauce and 2t. ginger

1/2c. chopped apricots

1/3c. chopped macadamia nuts

2 cloves garlic chopped

5c. asparagus cut into 1in. pieces

1t. macadamia oil

2-3 T. sesame seeds

Cut chicken into bite size pieces, marinade in soy sauce, and ginger. Set aside.

Steam asparagus, till cooked. Cook garlic in oil with sesame seeds. Add asparagus and nuts along with the chicken into the sauce pan with the garlic. Heat up and serve over rice..........you could use either brown or white rice.

Creamy Tomato Basil Soup

If you've ever been to La Madeline, you know that their Tomato Basil soup is THE BEST!

The other night I decided to try and replicate the recipe...................the ingredient amounts are not exactly what I used( because I didn't measure) but should be close.....so fiddle around to get the taste you want! Oh since this is more of a side soup, I served it with the chicken garlic flat bread recipe below this post.

Enjoy!

Hannah

8c. tomato chucks blended till smooth

1T. dried basil, or 14 fresh basil leaves

2 cloves of garlic

1-2c. chicken broth

2t. garlic powder

salt and pepper

a dash of red pepper flakes and Cayenne pepper

1-2T. sugar

1-2c. cream

2T. butter

Croutons(opt)

Sour cream(opt)

Heat up the tomatoes, basil, broth and sat and pepper, garlic and garlic powder. Let simmer about 1hr. or more adding more sugar, or spices to your taste. Pour in cream and melted butter. Heat just till desired heat.

Serve with croutons or sour cream.

Stir in the cream and butter

Stir in the cream and butter till evenly distributed.

Chicken Garlic Flatbread/Pizza

1 batch of your favorite pizza or flat bread dough

1/3-1/2c. mayonnaise(miracle whip)

1-2c. mozzarella cheese shredded

1/2-3/4c. finely chopped chicken

salt and pepper(preferably freshly ground)

red pepper flakes

Shape your dough into desired thickness onto a cookie sheet. Spread with mayo. sprinkle with the cheese and chicken. Sprinkle on spices................bake at recipes suggested time. Cool a little before cutting!

Makes 1 large flat bread

Summer Spaghetti Salad

This refreshing salad is a family favorite around our house! It was my grandfathers favorite as well. I don't know if its the pepperoni or the chunks of cheese that makes it a favorite around here, but one of my favorite parts is that it is cold! Perfect for a summer day.

1 crown of broccoli, cut into bite size pieces
4 green onions, thinly sliced
1 1/2 c. sharp cheddar cheese, cut into 1/2 inch cubes
1/2 bag(3oz.) Pepperoni
1/2 c. Italian dressing, or more to taste
salt and pepper to taste
1/4 c. salad seasoning mix( I think we use Old Bay)
16 oz. spaghetti noodles(any type of pasta will work)
Cooks pasta till desired doneness. Run under cold water. Mix in salad dressing and seasonings then add pepperoni, green onions,and broccoli. Refrigerate till cold. Serves about 6-8.

TWD~ Vivano Trifle

Two teenage girls, favorite place to go? The mall.......nope, not these girls! We would rather go to Starbucks and dissect there food trying to figure out "how its made"!

I know that sounds rather weird to some of you, but its the truth!

So a few weeks ago when we were at Starbucks, we saw their advertising for the two new Vivano Smoothies; Mango orange, and chocolate banana. While we were enjoying sipping our coffee, I saw on the billboard advertising this beverage "add espresso for $.??!" Oh! I thought, Tuesdays with Dorie! Banana, Chocolate.................bingo coffee! Great combo!

So we decided that we were going to take this ordinary recipe out of the ordinary.....................a Vivano Trifle!

So how did we create this fantastic trifle? Well first it was kind of a mistake, we were planning on doing something a little different then a trifle (I won't say, just in case someone picks another quick bread sometime!) anyway we put the batter in muffin tins and baked them................we must not have filled them quite full enough though because they were rather short :o) Thus the invention of the trifle....................we made Dorie's Pastry Creme filling with the coffee variation. Then whipped that up with a tub of cool whip. We then layered banana bread/espresso drizzle/whipped topping mixture/ a sprinkle of Hershey's espresso chocolate bar cut into small chunks. Repeat! It was good! Everyone would taste it and say...........um chocolate.................coffee! Wait a minute I taste banana!

Ouh! Chocolate!

Over fill, and level with a knife

Lucious layers