Cinnamon Pear Struesel Cake

Cinnamon Pear Struesel Topping 

A simple Cinnamon Pear Coffee Cake is the ideal way to slow down and savor the morning. It's the perfect treat with your favorite cup of coffee or tea. The cake is moist made with buttermilk and studded with cinnamon pears. The crunchy struesel topping is the piece de resistance. 

HAPPY FIRST DAY OF OCTOBER 

The Cake and Topping

• 2 ½ cups all-purpose flour
• 1 ¾ cups dark brown sugar
• ¾ cup cold unsalted butter, cut into small cubes
• 1 ½ teaspoons salt
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon 
• 2 teaspoons apple pie spice mix
• 3/4 cup coarsely chopped walnuts (almonds or pecans also work well)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 2 eggs
• 1 cup buttermilk
• 1 tablespoon vanilla

The Pear Filling

• 1 ½ pounds (4 medium) pears (I used 4 Bartletts)
• 1 teaspoon cinnamon
• 2 tablespoons dark brown sugar

Directions

• Preheat oven to 375 degrees. Grease a 9” x 9” baking pan with cooking spray.
• Peel, core, and coarsely chop the pears. Toss with the cinnamon and brown sugar, and set aside. 
• Pulse the flour, brown sugar, salt, and spices in a food processor four or five times until combined. Add baking soda and baking powder to the dry ingredients in the food processor and pulse twice or thrice. Add the butter and process for about three to four times until the butter is pea-sized. 
• Remove ¾ cups of that mixture to be used for topping. Place it in a small bowl with the nuts, stirring to combine. Set aside. 
• In a large mixing bowl, beat the eggs on low speed. Add the buttermilk and vanilla and mix well.
• Add the dry ingredients to the wet ingredients and stir just until smooth.
• Half of the batter should be in the prepared baking pan. The pear filling mixture should be spread over the batter, and then add the remaining batter over the pear filling. 
• Sprinkle on the struesel topping.
• Bake for about 45 minutes or until the lightly touched center springs back.
• Allow to cool in the pan for at least 20 minutes before cutting.

Enjoy!!

Celebrate National Coffee Day

September 29th 

DID YOU KNOW?

•  Coffee is the second most consumed beverage after water. Its popularity is attributed to its unique flavor and the energy boost it provides. Whether it’s a morning pick-me-up or a midday treat, coffee has become an integral part of many people’s daily routines.
• The majority of the world’s coffee is grown in a region known as the “Coffee Belt.” This area spans from approximately 25 degrees north to 30 degrees south of the equator and is characterized by its ideal climate and conditions for coffee cultivation.
• Arbuckles Coffee Won The West 

Up until the close of the Civil War, coffee was sold green. It had to be roasted on a wood stove or in a skillet over a campfire before it could be ground and brewed. One burned bean ruined it all; there was no consistency. In 1865 John Arbuckle and his brother Charles, partners in a Pittsburgh grocery business, changed all this by patenting a process for roasting and coating coffee beans with an egg and sugar glaze to seal in the flavor and aroma. 

Marketed under the name Arbuckles' Ariosa Coffee, in patented airtight, one pound packages, the new coffee was an instant success with the chuck wagon cooks in the west, faced with the task of keeping cowboys supplied with plenty of hot coffee out on the range.

The Longest Traveling Coffee Bag  

Many years ago, this bag of coffee pictured below went on a long long journey. It was a gift that started out in Belize, landed in Minnesota, and then the bag was forwarded south to Texas, where I was staying. It was a "first " trying coffee from Belize. A cup of this wonderful coffee just begged to be served with a slice of Texas Pecan Streusel Coffee Cake. https://sockfairies.blogspot.com/2012/02/pecan-coconut-streusel-coffee-cake.html 

What a great gift for one who loves their coffee. 

Coffee lovers, I have you covered with this recipe below. 

Mocha Cupcakes with Espresso Spiked Buttercream Frosting
Cook's notes: These cupcakes are coffee and espresso-infused, with a subtle chocolate flavor, and topped with an espresso-spiked buttercream frosting. Even if you aren't a coffee lover, there's lots to love about these cupcakes, especially the buttercream frosting. The recipe is low maintenance in terms of preparation. I used my hand mixer and had these cupcakes in the oven less than 30 minutes after I got started. The texture is incredibly soft and tender, with not even a hint of dryness. And the flavor will make you think of a Cafe Mocha. Optional decorating-Chocolate Covered Espresso Beans shown in the photo.
The recipe was adapted from My Baking Addiction, and it makes 12 regular-size cupcakes.

Ingredients:
Cupcakes:

• ½ cup brewed coffee at room temperature
• 1 teaspoon espresso powder
• ½ cup milk
• 2 tablespoons Kahlua
• 1 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter at room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg at room temperature

Espresso Buttercream Frosting:

• 3 tablespoons butter at room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon espresso powder
• 1 tablespoon Kahlua
• 2 tablespoons milk

Cupcake Directions:

• Preheat the oven to 350 degrees. Line a standard-size muffin tin with paper liners.
• Whisk the espresso powder into the brewed coffee in a measuring cup until completely dissolved. Add the milk, Kahlua and vanilla extract; set aside.
• Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
• With an electric mixer, on medium, beat the butter and sugars until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with two additions of the coffee mixture, mixing each until just combined. Using a rubber spatula, give the batter a final stir to ensure everything is incorporated.
• Fill each muffin cup about two-thirds full with batter. Bake for 17 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely on a wire rack before frosting the cupcakes.

Frosting Directions:

• In a small bowl, whisk the espresso powder into the vanilla and Kahlua until dissolved. Beat in powdered sugar, adding in only enough milk to attain the right frosting consistency.

Roasted Apple Butternut Squash Soup

 

Autumn Fare Sip and Savor 

Seasonal Foods Inspired by Fall

Roasted Butternut Squash and Apple Soup

Cook's Notes: Roasted Butternut Squash and Apple Soup is a hearty and healthy vegetarian soup. Roasting squash and apples together add a depth of flavor and brings out their natural sweetness. The soup is elegant enough for a dinner party as a soup course, served in mini soup bowls for your next tapa party or as a main course with artisan bread and a fruit salad. A time saver is buying pre-cut butternut squash cubes. The soup tastes even better on the second day after the flavors meld.

Ingredients:

• 2-1/4 cups small cubed butternut squash
• 1 large Granny Smith apple, peeled and diced
• 3/4 cup each diced carrots and onions
• 3 garlic cloves, minced
• 1 tablespoon olive oil and 1 tablespoon maple syrup
• 1/4 teaspoon each curry, ground ginger, thyme
• 1/2 teaspoon each Saigon cinnamon and celery seeds
• 4-1/2 cups chicken or vegetable broth (low salt, low sodium)
• ½ cup apple cider
• 2 tablespoons brown sugar or honey
• 1/4 cup half-and-half or cream
• Garnish roasted pumpkin seeds, bacon bits, or a pinch of nutmeg

Directions:

• Line a rimmed baking sheet with parchment paper or a silicone pad.
• Mix spices and set aside.
• Preheat oven to 400 degrees.
• In a large bowl add chopped butternut squash, diced apples, carrots and onions,
• Drizzle with olive oil and maple syrup, toss to combine.
• Spread the mixture evenly on a baking sheet. Sprinkle the veggies with spices. Roast for 15 minutes. Stir and cook 15 minutes longer.
• Add roasted mixture to soup pot, pour in chicken broth and apple cider, add in brown sugar or honey, whisk to combine.
• Bring the soup to a boil on low heat. Cook for 30 minutes on medium-low heat. Use an immersion blender, food processor, or blender to puree the ingredients 1 cup at a time.
• Add pureed mixture back to soup pot, adding in half and half and cook 15 minutes longer but do not let boil. Garnish with pumpkin seeds or bacon bits.

Pumpkin Cranberry Bread

https://sockfairies.blogspot.com/2024/09/pumpkin-cranberry-bread.html

Pumpkin Cranberry Bread

And you know what that means? Anything with pumpkin rules!

Cook's Notes: It's a good day for me when I have all the necessary ingredients on hand to bake. Pumpkin bread or cranberry bread? What's your craving? How about the best of both worlds with this pumpkin cranberry bread with walnuts? Moist and tender, and not too sweet, it’s the perfect accompaniment to a cup of coffee or tea or as an afternoon snack. The recipe is adapted from whatagirleats.com

Ingredients for Pumpkin Cranberry Bread

• 1-1/2 cups all-purpose flour (gluten-free flour may be substituted)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 2 teaspoons pumpkin pie spice mix
• 1 teaspoon ground cinnamon or 1/2 teaspoon Saigon cinnamon 
• 1/4 cup sugar 
• 1/4 cup dark brown sugar, packed
• 1 cup canned pumpkin purée 
• 1/2 cup buttermilk
• 2 tablespoons vegetable oil, coconut oil, or another neutral oil
• 2 large eggs
• 1 cup frozen cranberries, halved 
• 3/4 cup chopped walnuts
• Sprinkles
  

Directions:

• Preheat oven to 375 degrees.
• Grease with PAM a 10″ loaf pan.
• Mix all the dry ingredients in a large bowl by using a whisk. 
• Mix the next ingredients (white sugar through eggs) together in a mixer until well blended.
• Add flour mixture to the pumpkin mixture. Stir just until blended.
• Mix in cranberries and walnuts. Pour the batter into the prepared pan and generously sprinkle with sprinkles. When baked, the sprinkles give the bread an extra crunch.  
• Bake the bread in the center of the oven at 375 degrees for 45-50 minutes for the loaf pan or until a toothpick inserted into the center of the loaf comes out clean.
• Allow the loaf to cool completely on a wire rack.
• Wrap extra bread in plastic wrap and refrigerate until needed.
  
  
  
  

Book Review Rabbit Moon

Jan D. Payne's newest mystery novel, “Rabbit Moon,” is set on the Dinétah, the traditional homeland of the Diné or Navajo, Indigenous people of the American Southwest. Payne uses her personal experiences and upbringing in the Four Corners to craft a suspenseful modern-day novel of intrigue, fraught with tension, exploration of mythical legends, and unexpected connections. Payne's diverse and closely knit, well-developed characters navigate between the modern and traditional ways of the people. She has created a world where characters rediscover the past while forging new connections. Marin Sinclair is the protagonist, and her narrative switches back and forth between her growing-up years as the only white girl on the reservation and her present job as an end-of-life doula.

Marin Sinclair doesn't expect her life to be in danger when she answers a mysterious plea for help from a long-ago friend and returns to Dinetah, the Navajo Nation. Her past there holds memories that she is reluctant to confront. Her life is threatened as she questions the “why” of someone wanting to kill her? Navajo Nation Police Sergeant Justin Blue Eyes shares a connection with Marin from the past, and he has a few questions of his own when Marin disappears―such as why the Nuclear Regulatory Commission has agents investigating the abandoned uranium mines on the reservation and Marin's connection. She switches to survival mode with unknown killers in pursuit, motivated by greed and power.

From a reader's perspective, I found the plot intriguing, keeping my interest throughout the story. I found the legend associated with the book's title to be enlightening.  Uranium mining on the reservation, with its lasting impact on the environment and health concerns, plus the existence of the Nuclear Regulatory Commission, were informative pieces interwoven into the storyline. Since “Rabbit Moon” is Book One in the series, readers can look forward to following Marin Sinclair in the next book.

All About The Author Jan D. Payne

Northwoods Arts Council was fortunate to have Jan join the recent Northwoods Art and Book Festival in August.

Drawing from her years in the Southwest and the Navajo Nation, Jan Payne writes about courage, regret, hope, and restoration in a world of created kinships.

Jan Payne lived on the Dineh (Navajo) reservation in Sanostee, on the New Mexico side of the Lukachukai mountain range. There, she spent summers climbing mesas, taking horseback camping trips, exploring ghost towns in the mountains of Colorado, or working with her dad breaking and training horses. Her two most memorable summer jobs were at a Durango, Colorado, dude ranch working with pack mule trains and a brief stint as a camp cook at a uranium mining site.

A graduate of Shiprock High School in Shiprock, New Mexico, she also holds university and medical degrees and a graduate degree in Christian Studies from Regent College in Vancouver, British Columbia, where she focused on writing redemptive fiction.
Jan is a member of Western Writers of America and Women Writing the West and lives in the Leech Lake area of northern Minnesota with her husband and three big dogs—Kaibab, Rudi, and Orrin.

 

Pasta with Roasted Butternut Squash Sauce, Sausage and Spinach

 

With a chill in the air and the first day of fall beginning tomorrow, it's a perfect time to enjoy a plate of savory and delicious Pasta with Roasted Butternut Squash Sauce, Sausage, and Spinach. This warm dish captures fall flavors and is topped with shaved Parmesan cheese. Buy precut butternut squash as a timesaver. 

The recipe serves four and is an Ever Ready Special. 

Ingredients:

• 1 lb. (about 4 cups) butternut squash, peeled and cut into 2-inch cubes
• 2-1/2 tablespoon olive oil, divided
• Salt and pepper to taste
• A sprinkle each of Saigon cinnamon or pumpkin pie spice mix and paprika
• 1 tablespoon olive oil 
• 1 LB. ground Italian sausage or chicken sausage 
• 3/4 cup sweet onions, diced
• 3 cloves garlic, chopped
• 1 /4 teaspoon ground sage
• 1 pinch red pepper flakes 
• 2 cups dry tortellini 
• 1-1/2 cups hot low-sodium chicken broth or reserved pasta water
• 2 cups baby spinach leaves, torn 
• 1/4 cup heavy cream
• 1 cup Parmesan cheese

Directions: 

• Preheat oven to 400 degrees and line a rimmed baking sheet with a silicone pad or parchment paper. 
• In a bowl, toss the butternut squash with 1-1/2 tablespoons olive oil, salt, and pepper. Spread out evenly on a baking sheet, and sprinkle with cinnamon and paprika. Roast for 20 minutes or until fork tender.  
• Cook the tortellini until al dente, draining. If using pasta water, set aside 1-1/2 cups. If using chicken broth, microwave until hot.   
• Cook the sausage in a large saucepan with 1 tablespoon olive oil, onions, garlic, sage, and pepper flakes. Push the crumbled meat mixture to the side and wipe the pan clean. 
• Puree the roasted butternut squash along with hot broth or hot pasta water in a food processor. Return the puree mixture to the fry pan and mix well with the cooked tortellini and meat mixture on medium-low heat. Add cream, cheese, and torn spinach leaves, and cook until the cheese has melted and the spinach has wilted. 

Other options include:

• Replace the butternut squash with pumpkin, kabocha, or other winter squash. 
• Replace the tortellini with your favorite pasta shape. 
• Replace the asiago cheese with parmigiano reggiano (parmesan). 
• Replace the baby spinach with sliced kale or Swiss chard. 
• Serve topped with crispy fried sage and browned butter drizzle. 
• Omit sausage for a vegetarian meal.

Wild Rice Salad with Cranberries, Butternut Squash, and Toasted Pecans with Maple Cider Vinaigrette

 

Wild Rice Salad with Cranberries, Butternut Squash, and Toasted Pecans with Maple Cider Vinaigrette 

Cook's notes: A favorite Ever Ready autumn salad special that includes some of Minnesota’s best natural ingredients. It's definitely company-worthy. Butternut squash and pumpkin work well for this dish because the squash holds its shape beautifully after being roasted. The combination of nutty wild rice and a simple maple dressing is not only delicious together, but their vibrant colors combine to make one stunning dish. Consider a time saver by making the wild rice ahead and toasting the pecans. The dressing can be easily doubled.
Salad recipe from the "Smitten with Squash Cookbook" and serves 4.
Cooking Tip:1 cup uncooked wild rice = 3–4 cups cooked wild rice
Vinaigrette recipe adapted from Lunds and Byerly Cookbook

Maple Cider Vinaigrette Ingredients:

• 3 tablespoons cider vinegar
• 1/4 cup pure maple syrup
• 1 teaspoon apple pie spice
• 1/8 teaspoon  dry mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/2 cup olive oil

Ingredients Salad:

• 2- 1/2 cups peeled and finely chopped butternut squash or pumpkin
• 1- 1/2 tablespoon olive oil or Blood Orange Olive Oil
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• Sea salt and black pepper
• 4-5 cups torn baby spinach leaves or chopped romaine
• 1/2 cup thinly sliced green onions
• 1 cup dried cherries or dried cranberries
• 1 large diced, crisp apple (I used Honeycrisp) 
• 1/4 cup thinly sliced fresh basil
• 3/4 cup chopped toasted pecans or cashews
• 4 cups cooked wild rice, warmed

Directions:

• Place all dressing ingredients in a blender and mix well. Refrigerate until needed
• Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Toss the squash with olive oil, salt, pepper, maple syrup, and a sprinkle of cinnamon. 
• Spread squash evenly on a baking sheet. Roast for about 15 minutes or until fork tender, stirring once during the roasting time. Set aside.
• Place dried cranberries or cherries in a measuring cup. Pour boiling water over them and let them set for 15 minutes. Drain.
• Combine onions, cherries or cranberries, basil, diced apple, and cooked wild rice in a large bowl. Stir dressing into a salad; taste and adjust the salt level if needed. Place mixture on spinach leaves or chopped Romaine. Top with pecans.
• Serve the dish at room temperature.

How to make homemade apple pie spice mix

Mix and store in a covered jar.

Ingredients if you’re using a recipe that calls for a teaspoon:

3/4 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
A pinch of ground allspice
A pinch of ground cardamom

Ingredients if you’re using a recipe that calls for a tablespoon:

2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cardamom

Creamy Parmesan Baked Eggs

And so fall begins to show its colors at the lake.

Creamy Parmesan Baked Eggs

Cook's Notes: I loved the simplicity of this egg dish, which can easily be increased for more servings. It's versatile, too, by adding in bacon bits, ham pieces, broccoli, or tomato chunks. The recipe serves 2 and was adapted from jocooks.com 

Ingredients:

• 1 tablespoon melted butter
• 4 large eggs
• 4 tablespoons heavy cream
• 1 teaspoon parsley flakes or chives, divided
• 1/4 teaspoon dried mustard, divided
• Salt and pepper to taste
• Grated Parmesan cheese

Directions:

• Preheat oven to 425 degrees. Butter 2 four-inch ramekins.
• If adding meat, veggie, or tomato, place it on the bottom of the dish. Add 2 tablespoons of cream to each ramekin. Divide parsley flakes or chives and dry mustard among the ramekins. Grate some Parmesan cheese over the cream mixture.
• Crack 2 eggs one into each ramekin. Salt and pepper to taste and finish with more grated Parmesan cheese.
  
  
  
• Bake for 12 minutes.

Toast, muffin, bagel, or a slice of Lemon Almond Cake, as shown in the photo, is  the perfect accompaniment to the baked egg dish.  

The Lemon Almond Cake recipe link is below 

https://sockfairies.blogspot.com/2019/05/lemon-almond-cake.html

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.