Raisin Streusel Coffee Cake

What could be better for breakfast, or served as a dessert, than Raisin Streusel Coffeecake? Buttery, rich cake, with a layer of cinnamon streusel and raisins in the center. More streusel and raisins are sprinkled on top. Finally, lemon icing is drizzled over the streusel.

 

Serve this cake with coffee, and you have a wonderful breakfast or lunch treat.  It's certain to please your whole family.

Streusel

2/3 c. flour

2/3 c. sugar

3/4 tsp. cinnamon

4 Tbs. butter or margarine

 

Cake

1/2 c. butter or margarine

3/4 c. sugar

1 Tbs. grated lemon peel

1/2 tsp baking powder

1 tsp. vanilla extract

3/4 tsp. soda

1/4 tsp. salt

2 large eggs

2 c. flour

1 c. sour cream

1/2 c. raisins

 

Icing

3/4 c. confectioners' sugar

1 Tbs. lemon juice

1/3 c. raisins

Directions:

 

Heat oven to 350°. Lightly grease an 8-inch baking pan.

Prepare the streusel.

In a small bowl, combine flour, sugar and cinnamon. Cut in the butter with two table knives held together in your hand, or you can use a pastry cutter or a food processor. The mixture should resemble coarse crumbs. Place the flour mixture in the refrigerator while you assemble the cake.

In a mixing bowl, combine butter, sugar, lemon peel, baking powder, vanilla, soda and salt.  Beat the mixture with a mixer on high speed until light and fluffy. This may take about 3 minutes.

Add eggs, 1 at a time, beating well after each addition. The mixture may look curdled, but don't worry, this is a natural reaction.

Turn the mixer speed to low.  Alternating between the flour and the sour cream, beginning and ending with flour, mix each addition into the batter until combined.  The batter will be thick.

Spread half the batter in the prepared pan. 

 

Remove the streusel from the refrigerator.  Sprinkle a 1 /2 cup streusel over the batter. Then, add the raisins over the streusel.  

Drop spoonfuls of the remaining cake batter on top, then spread it gently into an even layer. 

Sprinkle with remaining streusel. With the back of a spoon, lightly press the streusel into the batter.

Bake 55 to 60 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes, while you make the icing.

For the icing, combine powdered sugar and lemon juice, in a small bowl. Mix until smooth. Dip a fork or a spoon into the icing, then drizzle the icing over the top of the cake. 

Sprinkle the raisins over the top. Let stand until icing dries. 

 

Serve and enjoy.

Baked Pork Loin and Vegetables

Tender, juicy pork loin baked with onions, carrots, celery and potatoes.  The blend of spices brings out the flavor of the beef. This is a simple recipe that goes together in a roasting pan and then baked to perfection.

Ingredients

1 (3 to 4 lb.) pork loin roast
2 onions, quartered
Half a bag of 1 lb. baby carrots, roughly about 40 to 45 carrots
3 ribs celery, cut in half
3 to 4 potatoes, washed, peeled and cut in half
2 Tbs. flour
1 tsp. salt
1 tsp. pepper
1/2 tsp. thyme
1/2 tsp. oregano
1/4 tsp. cayenne pepper, (optional)
2 c. chicken broth or water
1/3 c. brown sugar

Directions

Preheat oven to 325°. Get a roasting pan

Place the onions, carrots, celery and potatoes in the bottom of a roasting pan,

In a small bowl, combine flour, salt, pepper, thyme, oregano, and cayenne pepper.  Mix well. 

Sprinkle the flour mixture over all sides of the pork loin and rub it into the meat. Shake off the excess flour mixture.  Place the seasoned pork loin roast on top of the vegetables. 

Pour the chicken broth into the pan. 

Place the pork loin and vegetables into the oven.  Bake, uncovered, for 90 minutes or more if the until the vegetables are almost tender.  

Remove the pan from the oven, then sprinkle the brown sugar over the top of the pork loin.  Place the pan back into the oven and bake for another 15 to 20 minutes, or until the internal temperature of the pork loin reaches 140° and the vegetables are tender.

To make the gravy, remove the pork loin and vegetables to a serving platter. Cover with a sheet of foil, or a lid to keep food hot.

In a small bowl, combine 1/4 cup flour with 1/3 cup chicken broth or water to make a slurry. Whisk until smooth. 

Scrap the roasting pan to remove the stuck on bits.  This is where a lot of the flavor is.  Pour the liquid and the stuck on bits into a measuring cup. Add enough chicken broth or water to measure 1 1/2 cups.  Pour this into a medium sauce pan.

Place the pan over medium heat and bring to a bubble.  Slowly pour in the flour slurry, whisking constantly. When the mixture comes to a boil, continue to cook and stir for about 2 minutes.  Season the gravy with salt and pepper to taste. 

Serve the gravy with the roast, and vegetables. 

Baked Butternut Squash

Butternut squash is a winter vegetable, and it is so easy to make. This vegetable tastes so good, that you will want to serve it often through the winter months.

Butternut squash is low in calories, but packed with vitamins and minerals.  Did you know that butternut squash has vitamin A, vitamin C, magnesium, potassium and calcium?  It is a good source of fiber, helps your eyesight, is good for your immune system, and helps with blood pressure. This squash contains lutein, zeaxanthin, and beta-carotene.  It is roughly 87% water, so it helps keep you hydrated as well. 

Kids may not like it as well, but if you add a little brown sugar, they will totally enjoy it.  That is what I used to do when I was little.  But now, that I am older, baking this squash with butter, salt and pepper is the only way that I like it. There is a natural sweetness to it that I didn't taste when I was little.

Ingredients

2 butternut squash
2 Tbs. butter (divided)
salt and pepper to taste

Directions

Preheat oven to 350°.  Get out a heavy baking pan.

Cut the butternut squash in half, lengthwise.  Be very careful while doing this, as the squash has a tough skin.  

Scoop out the seeds.  I usually keep the seeds to plant in my garden. 

Place the butternut squash cut side up on a baking sheet. 

Place a tablespoon of butter in the cavity of each half of the butternut squash.

Season the entire cut side of the squash with salt and pepper.  

Bake for one hour, or until the squash is soft.  I test the squash with a fork or a knife. If it inserts easily, then the squash is done.  If you still feel a hardness, then the squash needs to bake longer. 

Notes

You can also bake the squash cut side down. 

To do this, omit the butter, salt and pepper at this stage. 

Place the squash cut side down on the baking sheet.  

Place in the oven and bake 30 to 45 minutes, or until the squash begins to soften. 

Turn the squash right side up so the cut side is facing upwards. Put a tablespoon butter in the cavity of the squash. Season the entire cut side with salt and pepper. 

Return to the oven and bake another 30 minutes, or until the flesh is soft and pierces easily with a fork.

Chicken and Cannellini Beans

 

This dish brings back memories of my mother's cooking.  An easy one pot meal with tender chicken, beans, potatoes, onions, and tomatoes.  It's a hearty meal that is packed with flavor.

Ingredients

2 Tbs. olive oil
2 1/2 lbs. chicken thighs or drumsticks (about 8 pieces)
salt and pepper
1 onion, chopped
1 (14-ounce) can Cannellini beans *see note
4 potatoes, washed, peeled and cut in half
1 (28-ounce) can diced tomatoes, undrained
2 Tbs. tomato paste
2 tsp. tarragon
2 tsp. garlic powder
1/4 tsp. crushed red pepper

Directions

In a large pot or cast iron Dutch oven over medium heat, add oil.  

Season both sides of the chicken with salt and pepper. Place the chicken in the Dutch oven and cook for about 5 minutes, or until the chicken is browned.  Turn the chicken over and brown the other side. 

Add the onion, Cannellini beans, potatoes, tomatoes, tomato paste, tarragon, garlic powder and crushed red pepper.  Mix well.

Bring to a boil.  Cover, reduce heat to low and simmer about 30 minutes to 40 minutes, or until chicken is tender and cooked through. The internal temperature of the chicken should be 165°.

Notes

If you don't have Cannellini beans, you can use any white beans you like or add in some pinto beans, garbanzo beans, or even black-eyed peas.

French Onion Dip

Next time you are thinking about buying a tub of French Onion Dip at the store, put it back. We used to buy the tubs at the grocery store, and we really thought we were doing good when we made our own by opening a packet of French Onion Soup Mix and mixing it in with sour cream.  But we don't anymore.   We cut out the excess preservatives, chemicals and salt to make our own dip.  The hardest part about this recipe is waiting overnight for the flavors to mix and develop.

Directions

2 to 3 onions, chopped fine (Need about 2 cups)
2 to 4 garlic cloves, minced
4 Tbs. butter
1 c. sour cream
1/4 to 1/2 c. mayonnaise *See notes
1 tsp. Worcestershire
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. cayenne
1/2 tsp. salt
1/4 tsp. pepper

Directions

In a cast iron skillet, over medium-low heat, melt the butter. 

Add onions and garlic. Cook the onions for about 5 minutes, then lower heat to medium low.  Stirring occasionally, sauté the onions until they are caramelized, and golden brown, Cook for 30 to 40 minutes or longer, depending on how hot your stove is.  The slower you cook the onion to caramelize, the better the flavor.  Set aside to cool.

In a medium bowl, combine sour cream, mayonnaise, Worcestershire, onion powder, garlic powder, cayenne, salt and pepper.

Stir in the carnalized onions into the sour cream mixture. Mix thoroughly.

Cover with a lid or plastic wrap and place in the refrigerator for at least 2 hours, but it is better if it is in the refrigerator overnight.

Serve with chips, crackers, vegetables or baked potatoes.

Notes 

Add a little beef bouillon powder to the mixture.  This gives it some extra flavor.  

This amount of mayonnaise depends on your taste.  I would start out with a 1/4 cup at first, and then add more if you desire.  Some people don't like much mayonnaise, while others do. 

Potato Yeast Bread

If you like bread and if you like mashed potatoes, this bread recipe gives you the best of both flavors.  

Potato bread has a slightly different flavor than regular white bread.  It has a slightly sweet and earthy flavor.  The texture is more dense, yet it is moist. It tastes like a cross between white bread and mashed potatoes.

Ingredients

1 pkg. yeast or 1 Tbs. yeast
1/2 c. warm water, 110 to 115°
4 Tbs. sugar
2 c. milk, warmed
2 eggs, beaten
1/4 c. butter, softened or olive oil
1 c. mashed potatoes
1 tsp. salt
5 c. bread flour
butter

Directions

Oven temperature 350°. Grease two 8 by 4-inch loaf pans

In a large bowl, combine yeast, water and 1 tablespoon of the sugar.  Mix to combine and place in a warm location for the yeast to bloom.  This takes about 10 minutes.

Mix in warm milk, eggs, butter or oil, mashed potatoes, salt and 2 cups bread flour.  Beat well with a wooden spoon, or about two minutes. You can also use a mixer that has a dough hook attachment.

Continue to add more flour, mixing until a soft dough forms. Turn the dough out onto a lightly floured board. Knead for about 10 minutes, adding more flour as needed, until the dough is smooth and elastic.  The dough should be slightly sticky to the touch.

Lightly grease or oil the bottom and sides of a large bowl. Place the dough in a lightly oiled bowl and then turn the dough over, so all sides of the dough are oiled. We use the same bowl that we kneaded the dough in.  

Cover the bowl with a sheet of plastic or a tea towel.  Place the bowl in a warm location for about 90 minutes, or until the dough has doubled in size.

Punch dough down. Turn the dough out onto a lightly floured surface. Knead the dough for about 5 minutes. 

Divide the dough into two equal portions. Shape each half into a loaf and place in prepared loaf pans.

Cover and let rise in a warm location until doubled in size. 

Bake for 30 to 40 minutes, or until the tops are golden brown and the loaves sound hollow when tapped with your finger.  

Remove from pans and rub some butter over the tops of the loaves.  We take a stick of butter and run it over the top of the hot loaves. 

Place the bread on racks until cool.  

Try to let them cool completely before slicing.

Chili Soup

 Chili Soup

Colder weather means it is time to make some chili soup.  My mom used to make delicious chili soup. Try as I might, I can never get mine to taste as good as hers did.  However, this recipe is pretty close to the one she made.  

The secret ingredient she used was a bit of unsweetened cocoa powder. It brings out the flavor of the soup

Ingredients:

1/2 c. dry chili beans or kidney beans
1 bay leaves
1/2 tsp. salt
1 lb. ground beef
1 onion, chopped
1 stalk celery, diced fine
1 sweet pepper, diced
1 or more hot peppers, chopped (Depending on how spicy you want the chili)
1 clove garlic, minced
1 Tbs. chili powder
1 Tbs. cumin powder
3/4 tsp. granulated garlic
2/3 tsp. brown sugar
1/2 to 1 tsp. crushed red pepper or ancho chili powder
1 tsp. unsweetened cocoa powder
1/2 tsp. soy sauce
1/2 tsp. Worcestershire sauce
1/2 Tbs. BBQ sauce
1 1/4 c. diced tomatoes
2 Tbs. tomato paste
2/3 c. V-8 juice
Cheese (Optional)
Sour cream (Optional)
Salsa (Optional)

Directions

 Wash and sort the beans to remove any rocks or bad looking beans.  In a large saucepan, add beans, bay leaf and salt.  Cook according to package directions.

In a cast iron Dutch oven over medium high heat, brown the ground beef until browned. 

Add the onion, celery, sweet pepper, hot pepper, minced garlic, chili powder, cumin powder, granulated garlic, brown sugar, crushed red peppers and cocoa powder.  Lower heat to medium low and cook for 20 to 30 minutes.  Stir frequently to keep the meat and vegetables from sticking to the bottom and burning.    

Stir in the soy sauce, Worcestershire sauce, BBQ sauce, diced tomatoes, tomato paste, and V-8.  Bring to a bubble, then lower heat to a simmer. Cover the pot with a lid and simmer for 1 hour or longer. 

Add the beans that you cooked. Heat until the mixture is bubbling.  Season with salt and pepper as desired. 

Serve with some shredded cheddar cheese sprinkled over the top.  You can also add some sour cream, or salsa if desired.