  Hurray, it's fall! Pumpkin lattes, leaves, frigid temperatures! Well, sort of hurray, we are definitely not used to the cold weather, but we certainly love the foliage we are getting in Idaho, and that we are starting to slide into all our favorite holidays. But, before we get to turkey and stuffing and latkes and gingerbread houses and rows of cookies, we are exited to helm our 7th, yes 7th, ingredient based instragram collaboration with Annie of What Annie's Eating! This seasonal celebration of ingredients has been our favorite way to connect with all the like-minded creative foodies we have found on instagram. We are constantly blown away by everyone's passion for food and community, and in all honesty, this is the community that has offered us respite in these crazy times and we are so grateful. For this season, we have looked to the humble cranberry to offer up inspiration. For us, we really don't use it all that often except for our thanksgiving side dish, and dried for our granola or cookies over the rest of the year. However, cranberries are truly a special berry, packed with antioxidants and vitamin c. Their tart punch can lend themselves to both sweet and savory dishes, as their sweet and sour vibe can accompany meat or star in their own dessert as we have done here. Yes, they do need more than the usual amount of sugar to really bring out their charm, but, this pie is worth the extra! If you are someone who loves sour cherry pie, this is your winter pie. The streusel and oats give the pie an oatmeal cookie vibe, and the cranberries cook down with the orange and ginger to give you this delicious jammy filling. Be sure to check out our hashtag, #yesyoucranberry for everyone's amazing cranberry dishes and show us what you are making as well! Cranberry Orange Streusel Pie 9” inch pie 1 Disc of Your Favorite Pie dough (can make from scratch or use a store bought) Filling: 4 cups fresh cranberries 1 1/2 cup sugar zest of 1/2 orange juice of ½ orange pinch of salt 1 tablespoon of tapioca flour ½ tsp. ground ginger Oatmeal Streusel Topping: 4 tablespoons unsalted butter, softened 1 cup of oatmeal 1 tablespoon of flour 1 tsp. cinnamon ¼ cup brown sugar 1 pinch salt 1 egg, beaten. 1 tsp. sparkling sugar To make streusel, place all ingredients into the food processor. Pulse until crumbly and beginning to hold together, then set aside. Place all filling ingredients into a saucepan, cook for about 7-8 minutes until berries begin to burst, and the sugar and tapioca flour have dissolved. Set aside to cool. Preheat oven to 400. Roll our dough and line a 9-inch pie tin, trim edges and crimp. Add cooled filling and top with crumble letting a few berries peek through. You can use your extra dough to make some designs and place on top of crumble or along the edges. Brush with beaten egg and sprinkle with sparkling sugar. Bake pie for 10 minutes, then continue baking at 375 until evenly browned and berries are bubbling. Cover with tinfoil if the top gets too dark before the filling is bubbling. You really are just looking to insure your crust is baked as the filling has already been cooked. Cool before slicing and serve with sweetened whipped cream or ice cream! Check out these recipes from our friends! What Annie’s Eating Cranberry Mojitos Easy and Delish -- Avocado Cranberry Hummus Dip Flottelottehaan Buchteln with Cranberry Oranges Jam The Cooking of Joy’s Cranberry Curd Tart Jessie Sheehan Bakes - Cranberry Buckle Ciao Chow Bambina - Cranberry Pecan Cracker Spread Baking The Goods - Cranberry Apple Brown Butter Crumble Pie Katiebird Bakes - Cranberry Sauce Breakfast Rolls Crumb Top Baking’s Cranberry Orange Overnight Oatmeal Muffins
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 Pies and galettes don't have to just be seen as a dessert. There are lots of ways to eat pies and tarts all day long, and well, that makes us really happy! This tart or galette is inspired by the quiche, but here you don't have the egg or cream. We have taken our basic pie dough which is so versatile that once you have it down, you can create whatever flavor profiles are your favorites, and imparted it with the herbs de provence, a favorite spice composed of things like rosemary, thyme, oregano and marjoram. Once you layer on the cheese, mushrooms, leeks and zucchinis, you have created a savory tart that if you close your eyes you could be transported to Paris and a little cafe on the Rue St. Germaine. All you need is a glass of wine, or two, a side salad, and some nice company to enjoy a tasty lunch. Rustic Mushroom Zucchini and Leek Galette Serves 6-8 1/2 batch of your favorite pie dough or store bought, enough for one disc Filling 6-8 oz. cream cheese, softened or Rondele ½ cup grated Parmesan ½ lb. mixed mushrooms, chopped ½ onion, finely diced or leek 2 cloves of garlic, minced 1 zucchini, diced 1 tablespoon fresh Thyme, minced 1 tsp Zaatar 2 tablespoons Olive Oil 1 tsp. sea salt 1 tsp. pepper Preheat oven to 400 Place olive oil in a sauté pan over medium high heat. Add the onion, garlic, thyme, zaatar, and salt and sauté until soft and beginning to brown. Add zucchini and sauté until tender and beginning to brown. Remove from pan and add your mushrooms. You may need to add a little more olive oil to the pan. Sauté the mushrooms until they are tender and remove them from the heat. Roll out your dough on a well-floured surface. Trim sides to get as close to a circle as you can then save the scraps. Move dough onto a parchment lined baking tray preferably without a lip. Spread your cream cheese gently on the dough, keeping a 2-inch rim around the side. Spread your onion mixture on top, then the mushrooms. Top with Parmesan cheese and a sprinkle of salt and pepper. Brush with egg wash and start at twelve o’clock, folding the dough in. Work your way around the tart and use the egg wash to seal your folds. You will get about 6-8 folds resembling an octagon or hexagon. You can stop here and brush with egg wash. Or, reroll scraps and have some fun with cookie cutters, using the egg wash to help stick your shapes to the tart. When done decorating, brush with egg wash. Bake for 40-50 minutes until cheese begins to melt and dough is brown. If it browns too quickly cover with foil and keep baking.   This lovely little tart was inspired by a collaboration with Muddy Boot Wines. We were charged with showcasing their tasty Rose and we decided to bake with it. Pear and rose seemed like a wonderful combination, and poaching the pears in the wine proved a delicious idea. By adding the cinnamon, ginger and vanilla to the wine, the sweetness of the pears was enhanced. The thyme in the crust added another herbal element that made the tart feel like the best pieces of a cheese plate thrown together. Rose Poached Pear Tart Makes 1 tart serves about 6 1/2 batch of your favorite pie dough, or store bought. Enough for one disc. 1 bottle rose wine ½ cup sugar 1 ½ inch piece of ginger, peeled ½ of a lemon’s peel 1 vanilla bean 2 cinnamon sticks 5 ripe pears, peeled and cored 1/2 tsp fresh thyme, minced. Preheat oven to 375 Take your vanilla bean and cut in half the long way, then scrape, adding both the bean and scrapings to a wide sauce pan. Add wine, sugar, lemon zest, ginger and cinnamon stick. Bring to a boil over high heat, stirring just until sugar has dissolved. Reduce heat to medium and simmer for 3 minutes to blend flavors. Gently place pears into poaching liquid. You may need to cover with parchment or a towel to insure the pears are submerged. Simmer until pears are tender when pierced with a knife, 15 to 25 minutes, depending on ripeness. Use a slotted spoon to transfer pears to a large bowl. Bring poaching liquid to a boil until liquid has reduced and thickened slightly, 20 to 25 minutes. Strain and reserve. Roll out half, one disc, of your dough on a well-floured surface. Trim sides to get as close to a circle as you can then save the scraps. Move dough onto a parchment lined baking tray preferably without a lip. Sprinkle with minced time. Slice pears about 1/8 inch thick and try to keep in their halved shapes, then slightly fan them out. Place fruit in middle of the dough, on top of the thyme, fanning the pears as you go, leaving about a two-inch rim around the sides. Brush with egg wash and start at twelve o’clock, folding the dough in. Work your way around the tart and use the egg wash to seal your folds. You will get about 6-8 folds resembling an octagon or hexagon. You can stop here and brush with egg wash, then sprinkle with sugar. Or, reroll scraps and have some fun with cookie cutters, using the egg wash to help stick your shapes to the tart. When done decorating, brush with egg wash and sprinkle dough with sugar. Brush pears with reserved liquid. Bake for 40-50 minutes until fruit is bubbling and dough is brown. If it browns too quickly cover with foil and keep baking.  We love galettes for many reasons. One, they are an easy way to use up whatever fruit you have that is on the verge, and two, once you have mastered pie dough, they are quicker than a whole pie to pull together and serve. It was actually a galette, or rustic tart, that was one of our first signature desserts. We would make them every year for July 4th with a cooked fruit compote, peach, nectarine, cherry, and nary a piece was left at the end of the party! (You can find the recipe in our archives under pies and rustic fruit tarts) Over time, they became less rustic and more designed, but the basic vibe is the same. Great crust, plus sweet tangy fruit equals dessert heaven. ,This version simplifies the process, and can be made and served in about an hour, quicker if you have the dough already made. The combination of blackberries and lemon gives you that sweet tart taste you crave with pie. Be sure to taste your berries and adjust the sugar you add to their acidity. If you don't have blackberries, use whatever fruit you have on hand! Blackberry Galette Makes one Galette that serves about 8 ½ Batch your favorite pie dough or store bought, enough for one disc 2-3 cups blackberries 1 lemon, juiced and zested 1/3 to ½ c sugar depending on the sweetness of your berry 3 tablespoons cornstarch ½ teaspoon ginger, nutmeg, or cinnamon ½ teaspoon vanilla extract 1 egg, beaten Sugar for sprinkling Preheat oven to 375 Add cornstarch, lemon juice, vanilla extract, lemon zest, sugar, and spice to a bowl. Mix then add the berries. Carefully mix fruit, but mix well so juices begin being released. Mix until cornstarch is almost dissolved then set aside. Roll out one disc of dough on a well-floured surface. Trim sides to get as close to a circle as you can then save the scraps. Move dough onto a parchment lined baking tray preferably without a lip. Place fruit in middle of the dough and spread out, leaving about a two-inch rim around the sides. Brush with egg wash and start at twelve o’clock, folding the dough in. Work your way around the tart and use the egg wash to seal your folds. You will get about 6-8 folds resembling an octagon or hexagon. You can stop here and brush with egg wash, then sprinkle with sugar. Or, reroll scraps and have some fun with cookie cutters, using the egg wash to help stick your shapes to the tart. When done decorating, brush with egg wash and sprinkle with sugar. Bake for 40-50 minutes until fruit is bubbling and dough is brown. If it browns too quickly cover with foil and keep baking. *You can also freeze before baking and then bake when you choose. It will take about 20 more minutes. This galette was also featured in a cool article in CBC LIFE about the pies of instagram! Check out all the inspiration!  We are addicted to Peanut Butter. It is one of our desert island foods, so we are constantly looking for ways to enjoy it. This grown up version of a peanut butter and jelly sandwich was inspired by a large batch of organic Costco concord grapes on the verge of being purged. On a whim, we cooked them down into this ridiculously good jelly, sweet, tart and bright, and then threw the jelly into these bars. Yes, it does involve an extra step, but it is well worth the effort. Next time, we are trying it with green grapes!!! Peanut Butter and Jelly Oatmeal Bars Makes 1 dozen 1-cup flour 1-cup oats 1/3-cup brown sugar 1/3-cup sugar ½ tsp. salt ¼ tsp. baking soda ½ cup peanut butter ½ cup butter, room temperature 1-cup fresh grape “jelly” Grape “Jelly” 3 cups grapes, any kind ¼ cup sugar 1-tablespoon cornstarch ¼ cup water plus 1 tablespoon ½ tsp. vanilla extract For the grape jelly place all the grapes, sugar. Vanilla and ¼ water into a saucepan over medium heat. Stir grapes until they start to break down and release their juices. About 5-8 minutes. Dissolve cornstarch into tablespoon of water and pour into grapes. Turn heat up slightly and let grapes bubble and thicken for about 2 minutes. Turn off and cool. Preheat oven to 350 Grease an 8x8 square baking dish and set aside Place the oats, flour, salt, baking soda, and sugars in mixer with a paddle attachment. Add peanut butter, then butter and mix until evenly combined. Take 2/3 of your crumble and press into your prepared pan. Bake for about 20 minutes until slightly brown. Spread grape jelly on top and cover with remaining crumble, letting some grape jelly poke through. Bake for another 20-25 minutes until brown and bubbling. Let cool entirely before slicing.   While we feel like we should be sick of pumpkin by now, we aren't! These bars are bananas, everything you love about pumpkin pie in a bite sized bar. The filling is luscious, creamy and full of all those holiday spices. We did a mash up of a few recipes to get here, and now we can't stop making them. Planning on trying a butternut squash version next...we shall see!! Also, if you use gluten-free graham crackers it is a great gluten-free dessert/cookie to take to any holiday party! Pumpkin Pie Bars Makes 12-16 ¼ cup brown sugar ½ cup sugar 1 tsp. cinnamon ¼ tsp. ground cloves ¼ tsp. ginger ¼ tsp. nutmeg ¼ tsp. salt 2 eggs 1 15 oz. can pumpkin puree 1 12 oz. can evaporated milk 1 ¼ cups graham cracker crumbs (about 9 rectangles) ½ cups pecans 2 tablespoons brown sugar 5 tablespoons melted butter Preheat oven to 350 Line 9x13-baking pan with parchment, with some overhang. Set aside. In food processor pulse graham crackers, or crumbs with pecans until they are a sandy texture. Add sugar and melted butter and pulse until combined. Press firmly into pan on bottom and slightly up the sides. Bake for 9 minutes and set aside. Whisk together the sugars, spices, and salt. Whisk in eggs, pumpkin puree, and evaporated milk and mix until smooth. Pour into prepared crust and bake for 30-35 minutes until it no longer jiggles. Remove and cool. Place in refrigerator for at least an hour before cutting. Lift out parchment and cut into 12-16 pieces. Can be kept in the refrigerator for up to a week. And, last few days of the Holiday Sale! Cards are running out, only a few more sets left, so grab them while you can!   Not everyone loves brussels sprouts, but we do and this side dish will be your new favorite. It marries the earthy flavor of the sprout with the tart acidic sweetness of the pomegranate vinegar and maple syrup and the combo is ideal to pair with any roasted holiday meat. The unexpected flavor of the caraway seeds and the pop of the fresh pomegranate creates layers of flavor: sweet, vegetal, tart, spicy from the hint of mustard. Try it for a twist on the basic roasted brussels sprouts for Thanksgiving! Roasted Brussels Sprouts with Maple Pomegranate Vinaigrette Serves 6 as a side dish Dressing makes about 1 cup 5 cups Brussels sprouts, halved ½ teaspoon salt plus more for seasoning ¼ teaspoon caraway seeds 3 tablespoons pomegranate vinegar 1 teaspoon Dijon mustard 2 teaspoons maple syrup 2/3-cup olive oil plus 2 tablespoons Fresh pomegranate seeds for garnish Preheat oven to 375 and place baking sheet in oven to get hot. Toss brussels sprouts with 2 tablespoons of olive and season with salt. Pour onto hot sheet pan, carefully and roast until brown and crispy. About 20 minutes. While the sprouts are roasting make your dressing. Whisk together remaining olive oil, salt, caraway seeds, vinegar, mustard and maple syrup. Taste and adjust seasoning as needed. Toss warm brussels spouts with about 1/3 to ½ of the dressing. Sprinkle with fresh pomegranate seeds.  Hurray, it's fall and nothing quite says fall like a tart, juicy, sweet apple! We had so much fun seeing what all of the creatives chefs and bloggers came up with this past summer with #summerlovespeaches and spring/s #easypeasyforspring that we couldn't help but organize another ingredient based collaboration, this time focused on this classic fruit! The community of passionate food lovers created by social media is inspiring, warm, and friendly and connecting through food has been a respite in these chaotic times. We, along with @whatannieseating, welcome some new faces this time around like @hazelzakariya, @sweetpillarfoods, and @saltnpepperhere and are happy to have folks like @katie_Clova, @feedtheswimmers, @bakingthegoods, @jojoromancer and @cloudykitchen return to showcase what they love making with apples. Whether savory or sweet, the apple is an all purpose workhorse. Muffins to pies, chutneys to candy, soups to nuts so they say, the apple can do it all. And, with so many new or revived varieties out there, there is certainly one for every palette. We still have our eye out for those gorgeous instagramable pink pearl apples, and are eating our fill of honey crisps! Our entry into this collaboration is a riff on Mom's favorite dessert and one of the first things we learned how to make in cooking school. The classic Tarte Tatin. Butter, sugar, apples combine to create magic unlike any other. We put a little spin on it by adding in chai spices, as the warming notes of cardamon, ginger, cloves, cinnamon and black pepper marry with all that caramel goodness. Most everything happens in one pan so don't let the caramel scare you off. It's well worth it! And, be sure to check out #aisforalltheapples for everyone's tasty creations! We also will list everyones blogs or instagram accounts on the bottom of the post, so scroll down and click away, they are recipes to try and taste! P.S. This dessert was gobbled up instantaneously by all generations!  Chai Spiced Tarte Tatin makes 1 10 inch tart 7-8 of your favorite baking apples, peeled, cored, and quartered 3/4 cup of room temperature butter 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves ½ teaspoon ground ginger ¼ teaspoon cardamom A few twists of freshly cracked pepper ½ cup sugar 1 whole vanilla bean 1 batch Sweet, short pastry In a 10-inch sauté pan, press your room temperature butter into an even layer that covers the entire bottom of the pan. It should be about 1/8- ¼ inch thick and you should not see any of the bottom of the pan. Sprinkle your sugar all over the butter in an even layer then do the same with all of your spices. Split the vanilla bean and scrape all seeds onto the sugar. Also, place the whole bean in. To arrange the apples, start on the outside of the ring and with the curved side of the apple facing out, place apples slightly overlapping in rings working your way until you get to the center. You can push them gently into the butter to help then stay. Over medium heat cook the apples and sugar. This will take about thirty minutes. Keep rotating the pan and gently pressing the apples down as they cook. You want the apples to soften and the sugar to turn a brown caramel. Adjust your heat if the caramel is cooking too quickly. You will know you are done when the apples are soft and caramel is less liquid and stickier. Remove from heat and let cool. *You can stop here and this, once cool can be kept in fridge for up to 2 days. Preheat oven to 375 Roll out your dough on a floured surface to about ¼ inch thick and then lay over the apples. Fold over edges so they sit within the pan. If you are doing this right after you cook apples, be careful! Bake for about 30 minutes until dough is brown. Remove from oven and let sit for 5 minutes. Here, be very careful, as you need to invert the tart before it cools or apples will stick to the pan. With a large, platter with a small lip, invert tart and rearrange any apples that have stuck to pan or dislodged. Remove the vanilla bean and serve with a big dollop of Crème Fraiche!  Be sure to head over the #allisforalltheapples for some serious apple inspiration and also to these links below! @cloudykitchen- Salted Caramel and Apple Babka @Katie_Clova- Maple Apple Cake @suburbanpiesandtreats- Rosemary Brown Butter Apple Pie @especiallysouthern- Apple Pie Egg Rolls @pensive_foodie- Bacon Crusted Apple Pies @mykitchenlove- Bird's Nest Apple Caramel Cake @pinch_dash_glug- Waldorf Salad's Twisted Sister @joyosity- Deep Fried Apple Dumplings with Miso Caramel Dipping Sauce @saltnpepperhere- Honey Apple Muffins @inspiredbytheseasons- Brussels Sprout & Apple Slaw @vanillaandbean- Spiced Apple Pecan Rum Bread @dukkah_queen- Caramelized Venetian Bread Pudding @weeknightbite- Apple Pie Chia Pudding @catgrammer- Spiced Apple Cake with Bourbon Toffee Sauce @playswellwithbutter @amodestfeast- @easygourmetliving @moreicingthencake- Apple Butter Pretzels with Rosemary Cheddar Dip @feedtheswimmers- Apple Buckwheat Galette with Halva and Maple Tahini @thekitchensinkblog- Apple Cheddar Loaf @christine.chitnis @whatshouldimakefor- Hasselback Apple Puff Pastry Tarts @thisdeliciouslife- @amandaskrip @jessiesheehanbakes- Apple Fritters @farmandcoastcookery- Apple Cider Donut and Cinnamon Apple French Toast Casserole @smartinthekitchen- Gluten Free Apple Cranberry Crisp @helloflour- @ful.filled- Milopita- Greek Apple Cake @thishealthytable- Cardamon Apple Tart @thegalettegirl- Apple Galette @piegirlbakes- Apple Pie @figsandflour- Apple Purple Potato Pizza @somethingnewfordinner- Savory Bread Pudding with Apples, Sausage and Pecans @alyssagagarin @champagneandcookies- Apple Galette @alwayseatdessert- Apple Spice Scones with Maple Bourbon Glaze @rezelkealoha- Apple Poached Rose with Rosewater Reduction @thesoupsolution- Fennel Sausage and Apple Dressing (stuffing) @lemonthymeandginger- Smoky Maple Apple Dutch Baby @worthypause- Thanksgiving in your Mouth Paleo Stuffing @anniecampbell- Popcorn, Cheese and Apples @blossomtostem @cocoaandsalt- Vegan Apple Stuffin' Muffins @ladyandlarder- Cheeseboard with Apples @chefdanielagerson- Skillet Caramel Apple Pie @gobblethecook- One Pan Pork and Sausages with Apples @allomamanwhatscooking- Apple & Camembert Tarte Tatin @lindarcampos @holajalapeno- Fluffy Apple Chili Biscuits @friendswhofete- Pomegranate Ginger Apple Cider Punch @seedandmill @bakingthegoods- Apple Cheddar and Thyme Scones @whatannieseating- Butternut Squash and Apple Soup with Asiago & Sage Croutons @lifeisbutadish @its_a_vegworld_afterall-Individual Microwave Apple Crisp @myloveatfirstbite @floursinyourhair- Brown Butter Bourbon Apple Pie @cooksandkid- Apple Cabbage Jalapeno Slaw @confettikitchen- Fall Kale Salad with Chicken and Apples @saltedplains- Gluten-Free Apple Crumb Cake @marypardoux- White Bean and Apple Soup @plumluckypiepi- Pinot and Cranberry-poached Apple Slab Pie @easyanddelish- Candy Corn Apple Pops @motherfoodie- @thismessisours- Easy Baked Apple Custard @hazelzakariya- Apple Pie Smoothie @butterlovescompany- Gingerbread with Brandied Apples @measuring.cups.optional- Caramel Apple Upside Down Cake @thewholeelchilada @flottelottehaan- Apple Bread with Cinnamon Butter @thegoodcooker @korekitchen- Green Apple Pie Smoothie @zestfulkitchen- Puffed Apple Pancake @sweetpillarfood- Apple Honey Brie @khabakom @farmgirlsdabble- Peanut Butter Apple Cookies @sweetisthespice- Maple, Walnut, Apple Cider Israeli Couscous @ameecooks- Peanut Butter Protein Dip with Apples @Whatskarencooking-Country Apple Bundt Cake with Cardamon Apple Compote @bakingbandits- Apple Galettes with Hazelnut Frangipane and Brown Butter @nyuberry- Moist Jewish Apple Pie TESTING
 No Jewish holiday is complete at our house without Grandma Alice's brisket. She may not be around anymore, but her recipe lives on. The meat always comes out tender, and moist and the gravy is redolent with onions and tomato flavor. It's a simple dish, one that cooks without constant attention and always leaves the crowd satiated. It also can be made a day in advance, and then warmed before slicing. Grandma Alice’s Chuck Brisket Serves 8-10 1 “First Cut” Brisket (5-7 lbs.) 2-4 tablespoons Hungarian paprika 3 yellow onions, sliced 3 cloves of garlic, roughly chopped 3 cups Tomato juice (preferably organic/ no salt added) Salt to taste Preheat oven to 350 Rinse meat, pat dry. Rub ½ of paprika on fatty side of meat. Put in hot pan to brown (each side about 5 minutes.) Rub remaining paprika on other side- crown. Remove meat once browned on both sides. Make a bed of onions and half of the garlic in roasting pan. Place brisket on top. Scatter remaining garlic on top. Put ½ cup of water, ½ cup of tomato juice in the pan used to brown the meat. Scrape paprika and browned bits into liquid mixture. Pour over brisket. Pour an additional 2 ½ cups of tomato juice over brisket. Sprinkle to salt. Cover with foil. Cook 3-4 hours until soft. Best cooled over night. (Separate sauce from meat) Slice meat cold. Put in pan, cover with sauce with fat removed. Heat covered in 300 degree oven until hot.   We love a good corn muffin and this recipe was help conceived by the 11 year old of the family. She has gotten our baking bug, or really she has had it all her life as if there was a girl who loved sugar and chocolate that was her! She has become quite a proficient baker and these were just sweet enough without being cloying. Serve them with chili or any summer grilled meat, and you have a home run! Corn Bread Muffins Makes about 18 muffins ½ cup butter, cut into cubes 3 eggs, beaten until light and foamy 2 cups of milk 1 tsp. lemon juice 14 ¾ oz creamed corn 1 ¾ cups corn meal 2 tablespoons sugar 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt Preheat oven to 425 Grease or spray the muffin tins. Mix all dry ingredients in a large bowl. In another bowl where you have beaten the eggs until light and foamy, add the wet ingredients and whisk. Then, pour the wet ingredients into the dry and whisk until incorporated. Place a small cube of butter into each muffin cup and add one ladle, about a cup, of muffin mixture to each. Bake for about 18 minutes or until a toothpick comes out clean. Serve with honey and butter! And, don't forget, we have our wonderful cards for sale on our Etsy site! Get these muffins in out baked goods set, and check out the latest edition, a larger greeting card of your favorite farmers market finds with recipes on the back! And, for the next few days, we are having an end of summer sale where everything is 15% off!    We've become a little obsessed with these fruit bars. This version we made for bookclub and the raspberry and lime combo was amazing. Sweet and tart with a little floral note from the almond extract. The graham flour was an experiment and it gave the bars a nice chew, and a slightly more dense bite which pared well with some Vanilla Ice cream. Graham Raspberry Lime Crumble Bar Makes one 8 inch round cake or square Pyrex 1 ½ cups of Graham Flour ½ cup brown sugar ½ tsp. baking powder ¼ tsp. salt Zest of 1 lime ½ cup butter 1 egg ½ cup sugar Juice of 1 lime 2 tsp. cornstarch ½ tsp. almond extract 2 ½ cups raspberries Preheat oven to 375 Grease an 8’ inch cake or Pyrex baking dish. In a medium bowl mix flour, brown sugar, baking powder, salt, and lime zest. Then add in the cold butter and egg, cutting it in with a pastry cutter or fork. You can also use your fingers to break up any large pieces of butter. Once the mixture resembles crumbs, press half into the pan. In another bowl, add sugar, lime juice, cornstarch and almond extract and mix. Carefully stir in berries. Spread fruit with juices evenly on top of dough and sprinkle with remaining dough. You want some fruit peeking out. Bake 40-45 minutes until fruit is bubbling and topping is golden brown. Cool before slicing. 
For the month of October, we are donating a portion of the sales of our greeting and note cards to help those in Puerto Rico. Be sure to check out our Etsy site!   Grandma Alice did not make many dishes, but the ones she did, she honed over many years. We have tweaked this slightly but it still retains her memory. The key is the sweet Hungarian paprika, which lends a smoky flavor without any heat, and the assortment of peppers. We have added the orange pepper but use what you have on hand. The meat is tender and juicy, and served over rice is a hit with all generations at our table.
Grandma Alice’s Hungarian Chicken and Pepper’s Stew Serves: 8 1 whole chicken cut in parts plus 2 extra whole breasts cut in half 1 red pepper, sliced 1 green pepper, sliced 1 orange pepper, sliced 1 large brown onion, diced 3 cloves of garlic, minced 1/3 of a cup of Hungarian sweet paprika Salt and pepper to taste ½ cup of olive oil 2 boxes of chopped tomatoes In large pan, heat half of the olive oil and sauté all vegetable until soft over medium heat. Remove from pan and reserve. Add the remaining olive oil and heat to high. While pan is heating, rub chicken with salt, pepper and paprika. Add chicken to pan and brown on both sides, about five minutes per side. Return vegetables to pan and add tomatoes. Reduce heat and cover. Cook until chicken is tender and falling off bone about one hour. Serve with steamed rice |
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