cinnamon

Paleo Apple/Pecan Delite!

Before you start getting on me about my spelling, I intentionally spelled this “delite” and not “delight” because it is a light and guilt free dessert.

I was looking to see what I had to make something sweet. I found apples, pecans, raisins, cinnamon and butter. I put them all together and the result was delicious!

Paleo Apple/Pecan Delite

6 medium apples (peeled and sliced thin)

1 to 2 Tablespoons Cinnamon

2 Tablespoons of honey

1/2 cup of roasted, salted Pecans

1/2 cup raisins

3 to 4 Tablespoons of Butter

Preheat oven to 350 degrees. Place a generous layer of apple slices in the bottom of an 8” X 8” square pan. Put half of the cinnamon, half of the honey, half of the raisins, half of the pecans. Repeat with the remaining I credit to in the same order. Slice the butter and place on the top of the final layer.

Bake for 35 minutes. Apples should be fork tender. This can be served warm or cold. Enjoy and don’t feel guilty. Until next time…From our Butcher Block to your a Table.

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Pumpkin Pie–Thanksgiving isn’t the same without one!

You can tell by my title that I am a big fan of Pumpkin Pie.  I love my Pumpkin Pie smothered in real whipped cream.Mauri-1  The kind you spray from a can.  You get the picture.  Well, the Butcher also loves Pumpkin Pie; However, he eats it without whipped cream.  This used to be a real “bone” of contention between us.  I soon realized I was not going to win him over to my way of thinking so I stopped trying.  This recipe for Pumpkin Pie is simple.  It is still delicious and you have time to enjoy your Holiday.
Pumpkin Pie

3/4 cup sugar
1 1/2 teaspoons of ground cinnamon (available at your local meat market)
1 teaspoon of Pumpkin Pie Spice (available at your local butcher shop)
2 large eggs beaten
15 oz. of pure pumpkin (I use Libby’s)
1 can (12 oz.) of Evaporated Milk

1 uncooked 9″ pie crust (I use Pillsbury) in a 10″ pie pan (available at your local meat market)photo (13)

You can easily double this recipe, and make 2 pies.

Preheat the oven to 425 degrees.

Mix all ingredients together in a large bowl. Whisk ingredients together. Pour the Pumpkin Pie mixture into the prepared pie crust. I put foil on the crust to keep it from getting overly brown during cooking. This can be a little tricky. You want to cover the crust; However, you want to keep the foil out of the Pumpkin Pie Mixture. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and cook for an additional 40 to 50 minutes. Pie is done when a knife stuck in the middle of the pie comes out clean. You do not want to over-cook a pumpkin pie. Cool for 2 hours. Serve immediately or refrigerate.photo (52)

One of my customers told me about her family tradition of having the Thanksgiving pies on Wednesday night. They call it “Thanksgiving Eve” Pie and Card party. I think it makes perfect sense. You never truly enjoy the pie on Thanksgiving because of all the other food. Tonight, the Butcher and I will celebrate “Thanksgiving Eve,Eve” Pie night. Does anyone want to join us for pie and a game of euchre?

May you and your family have a truly Blessed Thanksgiving. Until next time…From our Butcher Block to your Table.

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Zucchini Bread

I don’t even have a garden and I have a lot of zucchini in my refrigerator.  I don’t know how it happens.  You stop by the Farm Stand and you see the corn, tomatoes, onions, peppers and zucchini.  You just have to load up.  I’m using some of that zucchini to make  zucchini bread.  This is so easy to make and you can adjust it to your family’s taste.  Enjoy and don’t be afraid to pick up some extra zucchini.  You can shred it and freeze it in 2 cup increments and make zucchini bread in the winter.

Zucchini Bread

1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 Tablespoon ground cinnamon
2 eggs
1/2 cup applesauce
1 1/8 cup sugar
1 cup raisins
1 cup chopped walnuts (optional)
1 cup grated carrots (optional)
1 cup crushed pineapple (optional)

Grease and flour a 8″ X 4″ bread pan. Preheat oven to 325 degrees.

In a bowl mix together Flour, salt, baking soda, baking powder, and cinnamon. In a large bowl, mix together zucchini, sugar and eggs. Gradually stir in the flour mixture to the zucchini mixture. Mix well. Stir in raisins, nuts or whatever optional ingredients you are using. Pour the mixture into the bread pan.

Cook the bread for 60 to 65 minutes. The zucchini bread is done when a toothpick inserted in the center comes out clean. Allow bread to cool for 10 minutes Loosen the bread from the pan and put on a cooling rack.

Enjoy with coffee or tea. That’s all for this week. Until next time…From our Butcher Block to your Table.

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Zucchini Bread

Tis the season to have lots of zucchini.  We are visiting with friends in Minneapolis (and yes, we are going to see the Tribe tonight!).  Dave and Deone have been great hosts.  Other friends, Kathy and Doug Gehlhar had us over for dinner.  Kathy made an absolutely delicious dinner.  I couldn’t stop eating the zucchini bread she made.  She was gracious enough to share the recipe.  I hope you enjoy it as much as I did.

Zucchini Bread

3 eggs
1 1/2 cups sugar
3/4 cup Olive oil
2 cups flour (use gluten free mix if desired–available at your local meat market)
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons baking soda
3 to 4 teaspoons ground cinnamon
3 teaspoons vanilla
2 cups grated zucchini (unpeeled)
1 cup chopped walnuts (optional)
1 cup raisins (optional)

Mix all ingredients except zucchini, walnuts and raisins. Mix well. Fold in zucchini, walnuts and raisins. Pour into 2 well-greased loaf pans. Bake at 350 degrees for 45 to 55 minutes or until done. When a toothpick is inserted in the center it should come out clean.

And now, on to more important things–Tribe take care of business in Minnesota!

Until next time…From our Butcher Block to your table

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