Scaring Up a Friday the 13th Treat

Did you know that President Franklin D. Roosevelt apparently suffered from triskaidekaphobia (fear of the number 13)? According to The Huffington Post he refused to travel on the 13th day of any month and would not host a dinner party with 13 guests. Here's a new word I had not heard of paraskavedekatriaphobia which means fear of Friday the 13th.

If you are superstitious, to avoid bad luck on Friday the 13th, you can do several things to ward off fate: touch wood, cross your fingers, avoid black cats, don't walk under ladders, do not break a mirror, and don't step on cracks on the sidewalk.

Or you can just enjoy this special treat from Ever Ready and forget all this superstitious nonsense😁

Enjoy a fresh warm from the oven-Apple Cinnamon Muffin made with fresh apples and a crumble topping. 

Cook's Notes: Do not overmix the batter, and check at 16 minutes for doneness. Honeycrisp, Braeburn, Pink Lady, Granny Smith, or another crisp apple works well for these muffins.
The recipe was adapted from the girlwhoateeverything and makes 12 muffins.

Ingredients:
For the crumble topping:

• 1/3 cup light brown sugar packed
• 1 teaspoon ground cinnamon
• 1/4 cup melted butter
• 2/3 cup all-purpose flour +2 tablespoons flour
• 1/3 cup old-fashioned oats
• 1/2 cup chopped walnuts

For the muffins:

• 2 cups all-purpose flour
• 1  teaspoon ground Saigon cinnamon or 1-1/2 teaspoons ground cinnamon
• 1 teaspoon apple pie spice  
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs at room temperature
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk 
• 1- 1/2 cups peeled and chopped apples-(I used one large Honeycrisp and 1 medium sized Granny Smith) 

Directions:

• Preheat the oven to 400 degrees and grease a 12-count muffin tin or line it with paper liners; set aside.

To make the topping:

• Combine brown sugar, cinnamon, and melted butter in a medium bowl. Stir in flour, oats, and nuts using a rubber spatula until the mixture is crumbly. Place in the freezer for about 25 minutes to harden, as the mixture is a little sticky for crumbling over the muffin. There will be a little extra topping left over.  

To make the muffins:

• Combine the flour, spices, baking powder, baking soda, and salt in a mixing bowl; set aside.
• In another large bowl, whisk together sugars and oil until combined. Add eggs, one at a time, whisking each then whisk in the applesauce and vanilla until well combined. Whisk the flour mixture in two batches, alternating with the buttermilk. Mix until just combined, then gently fold in the apple chunks. Do not overmix.
• Divide the batter between the muffin cups, filling almost to the top. Crumble the cold topping and sprinkle on top of each muffin.
• Bake for 16-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire racks. Enjoy!
  
  
  

I am off on a 5-day adventure in the mountains. Stay tuned as to where ???

Tomato Cheddar Bacon Pie

And all at once, summer collapsed into fall. 

Oscar Wilde

A burst of late summer flavor with a Tomato, Cheddar and Bacon Pie. 

It's perfect for any meal and a great way to use those late-ripening tomatoes. For best results, drain the tomato slices before baking. 

Ingredients:

• 1 prepared pie crust
• 1 TB. plain yellow cornmeal

Filling  

• 8 slices of bacon
• 6 small tomatoes, sliced
• Sea salt sprinkles
• 1/2 cup mayonnaise 
• 2 large eggs, slightly beaten
•  1/4 cup 2% milk
• 2 tablespoons fresh basil diced
• 1 teaspoon dried parsley flakes
•  1/3 cup sweet onions, diced  
• 1/2 cup freshly shredded Parmesan cheese
• 1-1/2 cups shredded extra-sharp Cheddar cheese
• Extra cheeses for topping

Directions:

• Prepare a 9-10-inch pie crust. Flute edges and chill in refrigerator for 30 minutes. 
• Slice tomatoes and drain on a paper towel. Sprinkle with sea salt and let sit for 30 minutes. 
• Cook bacon, drain on a paper towel, and dice. 
• In a large bowl, beat eggs slightly. Add milk, mayonnaise, spices, onion, cheeses, and diced bacon. 
• Remove the chilled pie crust and add strips of foil around the edges to prevent browning. Sprinkle the crust bottom with cornmeal. 
• Pour in egg mixture. Carefully arrange drained tomato slices on top.

• Grate extra Parmesan cheese and Cheddar cheese over the top. Sprinkle with dried parsley flakes and basil. Bake at 425 degrees for 10 minutes. Reduce temperature to 375 degrees and bake 25-30 minutes or until filling is set.  Let set for 10 minutes before cutting.

Some tomato humor

Balsamic-Salmon Spinach Salad

Balsamic-Salmon Spinach Salad offers a delightful blend of fresh greens, tender salmon, and a tangy dressing that makes for a refreshing and wholesome meal. This recipe provides a burst of flavor and a satisfying combination of protein, healthy fats, and crisp vegetables. It's an easy weekend supper.

Cook's Notes: This recipe can be easily increased depending on the number of servings needed. The dressing is enough for 2 salmon fillets, which can be grilled or baked. Drizzle some of the dressing over the fillets before you grill or bake.

Salad Ingredients:

• 2 Salmon fillets
• A combination of spinach and romaine lettuce
• Halved cherry tomatoes
• Diced cucumbers
• 1/2 cup red onion rings
• Handful of toasted walnuts

Salmon Directions:

• Grill or bake salmon, adding a drizzle of balsamic vinaigrette on top with 2 slices of lemon.

Balsamic Vinaigrette Ingredients: 

• 1/4 cup dark good quality balsamic
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 2 tablespoons maple syrup 
• 1 large minced garlic clove
• Salt and pepper to taste
• 1/4 cup chopped and toasted walnuts 

Balsamic Vinaigrette Directions:

• Place all ingredients except nuts in a blender. Mix on high to blend. 
• Taste test for balance of ingredients.  

Apple and Cranberry Crisp

Cook's notes: Serve warm apple and cranberry crisp to take the chill out of a cool night. Tart Granny Smith apples pair well with juicy cranberries, and crystallized ginger adds extra oomph. An alternative in the ingredient list is using 2 Granny Smith apples and 2 Honey Crisp apples. A scoop of vanilla caramel ice cream elevates the fall dessert to a whole new level. 
The recipe was adapted from Bon Appetit October 2003
Filling Ingredients:

• 4 medium-sized Granny Smith apples. peeled, cored, and cubed (about 4-1/2 cups total) 
• 1-1/4 cups frozen or fresh cranberries
• 1/2 cup sugar
• 2 tablespoons minced crystallized ginger or 1/2 teaspoon dried ginger
• 2 tablespoons flour
• 1 teaspoon ground cinnamon or 1/2 teaspoon Saigon cinnamon

Topping Ingredients:

• 1/3 cup dark brown sugar
• 1/4 cup flour
• 1/4 cup old-fashioned oats, not quick
• 1/4 teaspoon salt
• 1/4 teaspoon each cinnamon, ginger, and apple pie spice mix
• 1/4 cup chilled butter, cut into 1/2 inch cubes
• 2/3 cup toasted pecans, coarsely chopped

Directions:

• Prepare topping ingredients using a food processor. Pulse all topping ingredients except pecans until coarse, and the butter is pea-sized. Add in pecans and refrigerate for 45 minutes or until thoroughly chilled.
• Preheat oven to 375 and grease an 8 x 8 baking dish.
• Mix all filling ingredients and add to the baking dish. Recrumble the topping and spread the mixture evenly over the filling. 
• Bake for about 35 minutes until the topping is golden brown, the apples are tender, and the juices are thick and bubbling.
• Serve the crisp warm with ice cream. Refrigerate any leftovers.

Apple Cake with Warm Caramel Sauce

 

There are so wide varieties of apples available in stores and at farmers' markets these days that it can be challenging to choose apples for baking. In the past, a baker might have reached for sweet-tart Granny Smith apples without a second thought, but many different kinds of apples will work just as well, if not better, in baking pies, crisps, and other apple desserts.

Texture and taste are the two most important qualities to consider in a baking apple, and the apple that you like best for everyday snacking might not hold up when put into a pie. Apples need to retain their shape and not turn into applesauce during baking. The best apples will offer a little bit of resistance (keep a hint of crunch) even after a long time in the oven. Baking apples should also not be too sweet since most pie recipes require a fair amount of sugar. The sugar serves as flavoring and helps thicken the juices of the apples as they cook, and cutting it down to compensate for super-sweet apples can sometimes change the outcome of the final pie.

Granny Smiths are always a decent choice for pie, as they are easy to find, will hold up during baking and can take a lot of extra flavor from sugar and spices. Jonathan, Jonagold and Pippin apples are other excellent sweet-tart choices. Gravenstein, Braeburn, Fuji, and Pink Lady Apples are also crisp and sturdy. Despite their promising names, Red Delicious and Golden Delicious are not good choices for baking, and neither are Gala and Cortland since they tend to become mealy in pie fillings.

Choose a tart apple to bake this apple walnut cake. When served with warm caramel sauce, it is one serious bliss.  

Plain Apple Walnut Cake 
Choose a tart apple to bake this apple walnut cake. When served with a drizzle of warm caramel sauce or whipped cream, it's one serious bliss! See the photo below.

Ingredients:

• 2 cups flour
• 3/4 cup brown sugar
• 1-1/2 teaspoons Saigon cinnamon or 3 teaspoons ground cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon each allspice and nutmeg
• Dash of ground cloves
• 1/2 teaspoon baking soda
• 1/2 cup cold butter, cut into small pieces 
• 2 large tart apples (about 2-1/2 cups) peeled and chopped
• 1 cup chopped walnuts
• 2 large eggs beaten
• 1/2 teaspoon vanilla
• Prepared jar of caramel sauce with sea salt

Cake Directions:

• Grease a 9-inch square pan with cooking spray. Preheat oven at 350 degrees.  
• Mix flour, 3/4 cup brown sugar, spices, and baking soda in a large bowl.
• Cut in butter with a pastry cutter or pulse butter into the flour mixture a few times using a food processor.
• Stir in beaten eggs, vanilla, and chopped apples. Mix well. The batter will dry, but press it into the pan (it will be thick). Use a sheet of wax paper to press the batter down to spread out evenly in the pan.
• Bake for 28 minutes or until the apples are cooked. 
• Optional: Drizzle with warm caramel sauce.

P.S. A glass of cold milk really hits the spot with this cake!

Apple Walnut Cake with Crushed Nuts and Warm Caramel Sauce

Bacon Spinach Ricotta Brunch Bake

 

The Canadian Wildfires painted a hazy sky and a colorful sunset.

Bacon Spinach Ricotta Brunch Bake

Cook's Notes: 

While this dish is the perfect weekend brunch bake, it can also be enjoyed for dinner. It can be made ahead, and if you omit the bacon, you have a vegetarian dish. I love this recipe because it’s super versatile. You can customize the fillings to your taste. Try adding mushrooms, broccoli, sun-dried tomatoes, cooked sausage, ham, or different types of cheese like feta, gouda, Parmesan, or goat cheese.
The recipe serves 6-8 and creatively uses puff pastry to form a flaky crust.

It was adapted from jocooks.com. 

 
Ingredients:

• 2 sheets puff pastry (thawed)

• 6 large eggs (beaten)
• 1 cup ricotta cheese
• 1 dash hot sauce (optional) I used a sprinkle of red pepper flakes
• 1 cup fresh spinach (chopped)
• 6 slices bacon (cooked, chopped)
• 3/4 cup cheddar cheese (shredded)
• 1 medium red bell pepper (chopped)
• 1/4 teaspoon each Italian seasoning, basil, parsley flakes
• Sesame seeds

Directions:

• Preheat oven to 400°degrees. Spray a 9-inch springform pan with cooking spray.
• Carefully unfold the thawed puff pastry sheets. Roll one of them out to an 11″ square, then roll the other to a 12″ square. Use the 12″ sheet to line the bottom of your pan.

Lightly beat the eggs and reserve 1 tablespoon of the beaten eggs. Mix the rest of the eggs with the ricotta, hot sauce, spices, and spinach.

• Layer half of the ricotta mixture on the puff pastry in the pan, then half of each the bacon, cheese, and peppers. Repeat with the remaining ingredients.
• Cover everything with the remaining puff pastry sheet and fold the edges in to secure the filling. Brush the pastry with your reserved tbsp of egg and sprinkle with sesame seeds. Bake for about 1 hour or until the pastry is golden brown.
• 

Let it cool in the pan for 10 minutes, then run a butter knife around the edges to loosen them. Cut into slices and serve.

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Blue Ribbon Winner Chocolate Chip Cookies

Today ends the Minnesota Stae Fair. It broke records for attendance in its 2024 season.

The popular venue offers so much to see, do, and eat. Blue Ribbons are awarded for various events and contests.

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The Minnesota State Fair continues to break attendance records in its 2024 season. Despite a week that began with severe heat and storms, fair-goers showed up in record numbers on Friday. The Great Minnesota Get-Together set a new record with 225,521 guests, topping the previous record of 209,789 set in 2019. Final numbers have not been tallied. 

Cook's Notes: 

As we know, Sweet Martha's Cookies empire has reigned as a popular attraction among fairgoers in Minnesota since 1979, producing 3 million cookies a day. But move over Martha, as 26-year-old Madeline Poultridge took first place in the chocolate chip cookie entries, beating out 200 others for the prize. 

Up until now, I have been satisfied with the chocolate chip cookie recipe on the Nestle wrapper. Today, my cookie baking moved significantly up a notch with Madeline's recipe. Her two adaptations, using some oat flour and browning the butter, made all the difference. My, oh my. 

Jason DeRusha, a popular food critic WCCO (DeRusha Eats) and former anchor for WCCO interviewed Madeline. The interview link is below. 

 https://www.msn.com/en-us/foodanddrink/foodnews/derushas-best-the-26-year-old-senior-citizen-that-took-home-best-chocolate-chip-cookie-at-the-minnesota-state-fair/ar-AA1pEibb

The following is her published recipe, which makes about 28-30 coookies.

Recipe: Andrew + Madeline's CCC's

Ingredients:

• 1-1/2 cups all-purpose flour
• 1 cup oat flour (not rolled oats!!)
• 1 teaspoon baking soda
• A healthy pinch of salt
• 1 cup salted butter, browned and cooled
• 3/4 cup brown sugar
• 1/2 cup sugar
• Vanilla (measure with your heart) I used 1 tablespoon
• 2 large eggs, room temperature
• 2 cups chocolate chips (I like a mix of sizes as well as milk + dark)
• Optional 3/4 cup chopped walnuts

Directions: 

• AHEAD OF TIME: brown butter and set aside to cool to room temp. How to link for browning butter at https://sallysbakingaddiction.com/how-to-brown-butter/
• DRY INGREDIENTS: combine and mix thoroughly with a fork or whisk
• WET INGREDIENTS: Cream sugar and butter. Add eggs and vanilla one at a time, mixing thoroughly between each. Scrape your bowl!
• COMBINE: Add dry ingredients to wet ingredients and mix until combined. If using, add chocolate chips and nuts. 
• SCOOP: Scoop the dough into balls with a 1.5 tablespoon scoop or however big you like. A 1.5-tablespoon scoop makes 36 cookies. Chill or freeze the dough balls before baking for best results, but bake immediately if it's a cookie emergency.
• BAKE: 350 degrees for 15 minutes.
  
  
  
  
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