Category Archives: Recipes

Did I Say That I Made Cheesecake?

Yup!  Only the second time in my entire life that I’ve ever made Cheesecake.  I had no idea where to start, so I turned to my girl Martha, Martha Stewart that is.  I kinda-sorta followed the recipe, but I remembered that the first time I did this, the recipe made me TWO HUGE CHEESECAKES!!

AND I didn’t have quite enough Cream Cheese this time around.  I had three blocks left over from my Carrot Cake frenzy of this past Spring.  When I checked the “use by” dates on them it was all hands on deck!

My changes were 3 bricks of Cream Cheese instead of SEVEN, 3 eggs rather than 5 and half of what was called for all of the ingredients for the filling.  The crust was a standard crust recipe off the box of the Graham Cracker Crumbs, simple.

It came out very dense and not as sweet, I really liked it better actually.

That’s a lot of Cheesecake for two people though, so I frozen probably half the cake, in slices, for later.

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Morning Glory Muffins

I had these muffins on my mind for the past few days, but what with this and that comings and goings, I just got around to making them.  I’ve made these previously, for our new Communities Craft & Bake Sale back a ways… the gluten-free muffins actually did better than the regular ones believe it or not.

My muffins are a jump-off from King Arthur Flour’s recipe, but with a few twists and turn of my own… I just can’t seem to follow a recipe, I’ve got to give them a tweak here and there.

 

Auntie Doni’s Morning Glory Muffins

½ C. dried Cranberries, chopped

2 C. AP Flour

1 C. Brown Sugar, less 1 Tbsp.

2 tsp. Baking Soda

2 tsp. Ground Cinnamon

½ tsp. Ground Ginger

½ tsp. Salt

2 C. peeled and grated Carrots

1 large Apple, peeled, cored, and grated, approx. 1-1 ¼ C. (I had Fuji Apples, but use what you like)

½ C. shredded Coconut, sweetened or unsweetened

½  C.  chopped Pecans

½ C. canned, crushed Pineapple, drained well, reserve the juice

3 large Eggs

2/3 C. Vegetable Oil

2 tsp. Vanilla Extract

2 Tbsp. Molasses

¼ C. of that reserved Pineapple Juice

 

Preheat the oven to 375°F.

Lightly grease a 12-cup Cupcake tin (or 6-cup Jumbo muffin tin), or line it with papers and spray the insides of the papers (I used Baker’s Joy spray-no papers).

In a small bowl, cover the dried Cranberries with hot water, and set them aside to soak.

In a large bowl, whisk together the Flour, Sugar, Baking Soda, Spices, and Salt.

Stir in the Carrots, Apple, Coconut, Pecans and Pineapple.

In a separate bowl, beat together the Eggs, Oil, Vanilla, Molasses and Pineapple Juice; add to the Flour mixture, and stir well.

Drain the Cranberries and stir them in.

Divide the batter among the wells of the prepared pan, filling each cup to the top.

Bake the Cupcake sized muffins 20 minutes and the Jumbo muffins for 25 minutes, until a wooden toothpick inserted in the center of one of the inner muffins comes out clean.

Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.

Yield is about 1 1/2 dozen Cupcake sized or 8 or so Jumbo Muffins, this time I got 12 Cupcake and 2 Jumbos… nice for sharing 😀

These little cuties are delicious any time.

ENJOY!

Plantation Iced Tea, MMM!

Back when we lived on Oahu in Hawaii, we would have special Sunday Brunches at John Dominis.  Sadly, they closed their doors, but I can make a beverage that we enjoyed there.

Plantation Iced Tea

My husband asked for a glass of Iced Tea this afternoon… I think I have too much time on my hands 😀

 

Plantation Iced Tea

2 Qts. freshly brewed Lipton Tea

(I “brew” mine in the Sun for a few hours, rather than with boiling water, guaranteed no bitterness)

2 C. Pineapple Juice, not from concentrate, please it just tastes better 😉

Mix, chill, enjoy … that’s it.

I serve ours sweetened, over plenty of ice and then garnished with fresh Mint and Pineapple Chunks on those adorable paper umbrellas.

Now, there are many variations out there, and that’s up to you.  Some places add Lemongrass, Cinnamon, Lemonade, Honey, I mean it’s up to your family’s taste, but I’ll stick with basics.

ALOHA!

A Copycat Zippy’s Restaurant Meal In The Middle Of The Desert

If you’re a regular here at My Kitchen In The Middle Of The Desert, you already know that I am a simple local gal from Kaneohe Oahu Hawaii; one of my past times in ten years or so since leaving my birthplace, is to try to re-create dishes of my youth.

You may also know that I have conquered my quest to copycat Zippy’s Macaroni Salad, a local staple.

ON THE MONEY!

So…

In my last post, I was telling you about Zippy’s Fried Chicken.  We had what we thought was the best supper yet, but wait!

I had some chicken leftover, imagine that … so I expanded on that … I made some Mac Salad, a fresh pot of Rice, some warmed-up-from-frozen-Zippy’s Chili that I brought back from Hawaii this past May, and the rest as they say is legend!

 

ALOHA!

Sunday Brunch Bumped WAY UP!

I’m pretty sure I’ve shared with everyone that my husband and I love our Sunday Brunch.  99.9% of the time it’s at home with me cooking.  One of the food forums that I participate in has a challenge each month with a different theme; this month it’s Brunch, HA!  😀   I racked my brain for something to enter when this Sunday I found myself making this:

Homemade Chunky Apple Sauce stuffed Pancakes, topped with Caramel Sauce, chopped Pecans and whipped cream

Scratch made Buttermilk Pancakes stuffed with homemade Chunky Apple Sauce, topped with Caramel Sauce, chopped Pecans and a dollop of whipped Cream.

Piggys in a blanket topped with homemade Blackberry Jam

Turkey Piggys in a Blanket, with a drizzle of warmed homemade Blackberry Jam.

Homemade Chunky Apple Sauce and Blackberry Jam

I make Chunky Apple Sauce all the time for my Mom … and the jam, well, the last time we went to see my  Mother, we brought back a MESS of fresh Blackberries … Oh my gravy all over my two scoops rice (that’s OMG! In my world), they’re both so good!

What an amazing Sunday Brunch.  Did I mention that we shared these two plates …

Hatch Green Chile Relleno Casserole

I wanted to share what I made for our new neighborhood’s block party, Hatch Green Chile Relleno Casserole, really good!

This recipe is a riff off of a pal of mine (Mahalo Kathy) from one of the Food Forums that I follow.

Hatch Green Chile Relleno Casserole

1 ½ 27oz. cans (or 40.5 oz.) Hatch Whole Green Chiles
4-6 C. shredded Colby Jack Cheese (more or less to your liking 😉 )
1 C. Whole Milk
¼ C. Flour
¼ tsp. Baking powder
5 Large Eggs
8 oz. Hatch Green Chile Enchilada Sauce
½ tsp. Cumin powder
½ tsp. Oregano, crush with fingers

Preheat the oven to 350⁰.

Grease the bottom and sides of a 9×13 pan.

Reserve 1/2 cup of cheese for the top.

Layer the pan, alternately with Chiles and Cheese, creating three layers, ending with Chiles.

028

In a bowl, whisk the flour with the baking powder; then whisk in the milk and eggs until smooth. Pour this mixture gently into the pan and bake for 30 minutes.

029

Remove from the oven, and pour Green Enchilada sauce evenly over the top. Sprinkle the cumin and oregano on top of the sauce, and cover with reserved cheeses.

Return to oven, and bake an additional 20 min, until the cheese on top just bubbles.

Allow the casserole to rest of 15 minutes before serving.

035

 

I ran this recipe through my account on MyFitnessPal, and this is what came out:

Nutrition Facts
Servings 9.0
Amount Per Serving
calories 284
% Daily Value *
Total Fat 20 g 31 %
Saturated Fat 10 g 51 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 159 mg 53 %
Sodium 917 mg 38 %
Potassium 78 mg 2 %
Total Carbohydrate 9 g 3 %
Dietary Fiber 4 g 14 %
Sugars 2 g
Protein 17 g 34 %
Vitamin A 14 %
Vitamin C 38 %
Calcium 40 %
Iron 4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
WOW!

That’s not bad for a meatless dish.  I figured 9 servings can be had from a 9 X 13 inch pan, and I think that’s a generous serving.

This dish was gone in a hurry!  I didn’t know that there were so many folks here in the middle of the desert that didn’t eat meat, and did you see how low the carbs are?

Of course, you can change out the Hatch chiles for any sort you prefer, also the cheese.  I think that a Pepper Jack Cheese would be wonderful or even sharp Cheddar, MMM!

As always, a recipe is simply someone else’s idea, you take it and make it your own.

(**Note:this is a reblog from March 2016)

Enjoy!

Homemade Caramel Sauce, Kitchen Fail!

HA! 😀

Y’know, sometimes stuff  just happens in the Kitchen…

I saw on one of these new fangled social media thingys, Serious Eats Easy Caramel Sauce, Hmmm … I just got a carton of Tillamook Old Fashion Vanilla Ice Cream for the deep freeze (it is starting to get warm here in the middle of the desert 😉 ) and I do like Caramel Sauce.

It looked good

It smelled good

and it tasted GREAT!!

For dessert that night, I poured my homemade sauce over a nice parfait glass of creamy goodness and … the sauce froze up HARD AS ROCK!!!   😀

Oh well, the Ice Cream was good   😛

I gotta say, I do like Serious Eats, all of their recipes and videos, but this was my one and only fail from them.  I’m sure that I did something wrong along the way, sorry Kenji.