Cumberland Pie

Print Save Cumberland Pie Recipe Embed Ingredients For the Topping: 3 pounds Russet Potato, peeled and cut into large chunks 4 tablespoons Unsalted Butter, melted 1/4 cup Milk, warmed 1/2 teaspoon Salt, or to taste 1/4 teaspoon Ground Black Pepper 1 tablespoon Bread Crumbs 1/2 cup Shredded Cheddar Cheese For the Filling: 1 tablespoon Vegetable Oil 2 pounds Beef Chuck, or round roast, cut into cubes 1 teaspoon Salt 1/4 teaspoon Ground Black Pepper 1 medium Onion, chopped 8 ounces Carrot, sliced 2 cloves Garlic, finely chopped 1 1/2 teaspoons Fresh Thyme, finely chopped 3 tablespoons Tomato Paste 2 teaspoons Worcestershire Sauce 1 teaspoon Flour 1 cup Beef Stock Directions For the topping: To a large pan add the potatoes, add cold water until the potatoes are covered and bring to a boil. Turn down to a low boil and cook for 20 minutes until tender. Drain the potatoes a colander, and add back to the pan. Mash until smooth and add the butter, milk, salt and pepper to taste. Mix well and set aside. Preheat oven to 350°F. For the filling: Add vegetable oil to a heavy skillet over medium-high heat and add 1/2 of the beef. If the pan is too crowded, the meat will not brown, it will boil. Season with half of the salt and pepper, sauté until browned. Remove and set aside, repeat with the other half of the beef. To the drippings (add more oil if needed) add the onion, cook until softened. Stir in the carrots, garlic and thyme, cook for 1 minute. Add the tomato paste and Worcestershire sauce, mix well. Sprinkle the flour and mix in well, cook for 1 minute. Add the beef stock and bring to a simmer. Cook for 5 minutes until some of the liquid has reduced. Stir in the beef and turn off the heat. Transfer the beef to your preferred dish and top with the mashed potato, grated cheese and breadcrumbs. Bake for 30 minutes until the top is golden. Recommended Le Creuset 3-quart Stainless Steel Saucepan Lodge Cast Iron Skillet Le Creuset 6.75 Qt French Oven Dreamfarm Smood via Food Fanatic http://ift.tt/2xNLROG Food Fanatic

Gluten Free Crispy Squash Chips

Print Save Gluten Free Crispy Squash Chips Recipe Embed Ingredients 1 large Yellow Squash 1 cup Skim Milk 2 cups All-Purpose Gluten Free Flour 2 Eggs 2 cups Gluten Free Bread Crumbs 1/2 tablespoon Salt Olive Oil Cooking Spray Directions Preheat the oven to 425°F. Thinly slice the yellow squash into rounds. Place the squash in a 9x13 baking dish and pour the milk over it to soak for about 10 minutes. Prepare another bowl with the flour. Prepare a second bowl with the eggs, whisk them well. Lastly, prepare a bowl with the gluten free breadcrumbs and salt. Dip each slice of squash into the flour then into the egg and coat with the breadcrumbs. Place the squash on a broiler pan. Spray it evenly with the cooking spray. Bake for 15 minutes or until browned, serve with additional salt if desired. Recommended Wusthof Santoku Knife - 5 inch Silpat Entremet Baking Pan Cuisinart Stainless Steel Mixing Bowls OXO Good Grips 9-Inch Whisk via Food Fanatic http://ift.tt/2x0umM9 Food Fanatic

Peanut Butter and Jelly Cupcakes

Print Save Peanut Butter and Jelly Cupcakes Recipe Embed Ingredients 1/2 cup Unsalted Butter, room temperature 1 1/3 teaspoons Brown Sugar 3/4 cup Peanut Butter 2 large Eggs, room temperature 1 teaspoon Pure Vanilla Extract 2 cups All-Purpose Flour 1/2 teaspoon Salt 3/4 teaspoon Baking Powder 1/4 teaspoon Baking Soda 3/4 cup Whole Milk, room temperature 1/2 cup Berry Jam For the Frosting: 1/2 cup Unsalted Butter, room temperature 3 cups Powdered Sugar 1/4 cup Berry Jam 1/8 teaspoon Salt 1/2 teaspoon Pure Vanilla Extract 1/2 teaspoon Lemon Zest, optional, but recommended 2 tablespoons Heavy Cream, optional Directions Preheat the oven to 350°F. Line a muffin tin with cupcake liners. Beat the butter and sugar together until light and fluffy. Add in the peanut butter and the eggs and beat until fully incorporated. Mix in the vanilla. In a separate bowl, mix together the flour, salt, baking powder, and baking soda. Mix well. Alternate adding the flour in three additions and the milk in two additions. Mix each addition in until just combined. Evenly divide the batter among the cupcake liners and bake for 15-18 minutes, or until a toothpick comes out clean. Allow to cool completely and cut out the centers of the cupcakes. Add in the jam into the center. Take the parts you've cut out and remove the inside section and replace the tops of the cupcakes back onto the cupcakes. To make the frosting, beat the butter until creamy. Add in the powdered sugar one cup at a time, beating well between each addition. The mixture will end up looking crumbly and lumpy, this is normal. Add in the jam and salt and beat well. Stir in the vanilla and lemon zest. Add in the heavy cream as needed to achieve the consistency you desire. Fill a piping bag with the frosting and pipe the frosting onto the cupcakes. Serve immediately, or within three days.  Recommended USA Pans 12-cup Muffin Pan Cuisinart Stainless Steel Mixing Bowls KitchenAid Stand Mixer via Food Fanatic http://ift.tt/2fTLysl Food Fanatic

Peanut Butter Bacon Breakfast Cookies

Print Save Peanut Butter Bacon Breakfast Cookies Recipe Embed Ingredients 1 1/2 cups Old Fashioned Oats 1 cup Oat Flour 1/3 cup Packed Brown Sugar 1/2 teaspoon Baking Powder 1/2 teaspoon Baking Soda pinch of Salt 2 large Ripe Bananas, mashed 1 Egg 1/3 cup Peanut Butter, melted 2 teaspoons Pure Vanilla Extract 1 cup Peanut Butter Chips 6 slices Cooked Bacon, crumbled Directions Preheat oven to 350°F. In a large bowl, whisk together oats, oat flour, brown sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together mashed bananas, egg, peanut butter, and vanilla. Add the wet ingredients to the dry ingredients, and stir until just combined. Fold in the peanut butter chips and bacon. Drop by 1/4 cup scoops onto parchment paper or silicone mat-lined baking sheets. Flatten slightly. Bake for 12-15 minutes, or until cookies are lightly browned at the edges. Remove to wire racks to cool. Notes These are great warm from the oven, but also at room temperature, and even refrigerated. Store in a cool, airtight container. Recommended Le Creuset Jelly Roll Pan Cuisinart Stainless Steel Mixing Bowls OXO Good Grips 9-Inch Whisk Le Creuset Revolution Spatula via Food Fanatic http://ift.tt/2wWqEy8 Food Fanatic

Easy Flan Cake

Print Save Easy Flan Cake Recipe Embed Ingredients For the Flan: 1 cup Granulated Sugar 4 ounces Cream Cheese, softened 1 14 ounce can Sweetened Condensed Milk 1 can Evaporated Milk, 12 ounces 3 large Eggs, room temperature 2 teaspoons Pure Vanilla Extract For the Cake: 1 box Vanilla Cake Mix, or yellow cake mix Ingredients listed on the Box Directions Preheat to oven 350°F. Set a kettle of water to boil for a water bath. Grease a large 12-cup Bundt or tube pan and place inside a larger baking pan such as a roasting pan. Set aside. In a small saucepan over medium-low heat, melt sugar until completely dissolved. Watch carefully so it does not burn. You may swirl the pan to stir. Remove from heat when it becomes amber or dark golden in color. Immediately pour the melted sugar into the bottom of the cake pan, working quickly before it hardens. Set aside. In a blender, combine cream cheese, sweetened condensed milk, evaporated milk, eggs and vanilla until smooth. Pour into pan over caramel sauce. In a large bowl with a mixer, prepare cake mix according to the package instructions. Carefully pour over flan until pan is 3/4 full (extra batter can be used for cupcakes). DO NOT stir the flan and cake batter together. Pour hot water into large baking dish so that water comes halfway up the sides of the Bundt pan. Bake for 60-75 minutes, checking for doneness after 1 hour. A toothpick inserted near center should come out clean. Remove cake from water bath and cool on wire rack. For best results, refrigerate overnight before unmolding. Place a serving plate over cake and then flip plate and cake together, right side up. Remove cake pan and serve. Store leftovers in refrigerator. Recommended Nordic Ware Pro Form Bundt Cake Pan KitchenAid Stand Mixer Le Creuset 3-quart Stainless Steel Saucepan Vitamix 5200 Blender via Food Fanatic http://ift.tt/2k0eMKq Food Fanatic

How to Make Simple Syrup

Print Save How to Make Simple Syrup Recipe Embed Ingredients 1 cup Granulated Sugar 1 cup Water Directions In a medium saucepan over medium heat, stir together sugar and water until dissolved. Bring to a boil for 2 minutes, then remove from heat. Let cool completely. Transfer to a glass jar and seal tightly with a lid. Store in the refrigerator for up to 1 month.  Recommended Le Creuset 3-quart Stainless Steel Saucepan Ball Mason Jars via Food Fanatic http://ift.tt/2wNxYRD Food Fanatic

Cajun Sausage Shrimp and Greens

Print Save Cajun Sausage Shrimp and Greens Recipe Embed Ingredients 2 tablespoons Olive Oil, divided 8 ounces Shrimp, peeled and deveined 2 cloves Garlic, chopped 1/2 cup Chopped Red Pepper 8 ounces Smoked Sausage 6 cups Bok Choy, or other greens, cleaned and chopped 1 teaspoon Cajun Seasoning, more or less according to taste Directions Heat 1 Tablespoon olive oil in a large skillet on high heat. Add shrimp to skillet and cook until just opaque, stirring often, about 5 minutes. Transfer shrimp to a plate. Add the remaining 1 Tablespoon olive oil to skillet and sauté garlic, pepper and sausage.  Cook for about 5 minutes then add greens. Cook for 5 more minutes on medium heat. Add shrimp back to skillet and sprinkle with Cajun seasoning. Add chicken broth, stir mixture, cover and bring to a simmer. Serve with rice if desired.  Recommended Le Creuset Skillet Wusthof Santoku Knife - 5 inch via Food Fanatic http://ift.tt/2fjZs68 Food Fanatic