Mango Berry Smoothie

July 7, 2010 by
 
Another strawberry recipe in honor of one of my favorite foods. I love them with mangos, but you could also just add more berries.  And the ice cream can be replaced with frozen yogurt or yogurt (I really like it that way as well). Enjoy! 
 
MANGO BERRY SMOOTHIE
 
2 mangos
1 1/2 cups strawberries
1/2 cup ice
2-3 scoops vanilla ice cream
splash milk
 
Process in blender until smooth.
Filed Under: Drinks

Strawberry Rhubarb Pie with Oat Streusal

July 5, 2010 by
 
It’s strawberry time! I picked some at a local farm this week and we’ve been enjoying all manner of berry dishes. I hope you enjoy this and more berry recipes to come!
 
 
STRAWBERRY RHUBARB PIE WITH OAT STREUSAL
 
 
unbaked pie shell (I use my trusty pie crust recipe)
 
PIE:
2 1/2 cups sliced rhubarb
3 cups sliced strawberries
1/2 cup sugar
3 T corn starch
 
TOPPING:
1 cup oats
1/2 cup brown sugar
1/4 cup flour
1/2 cup butter
 
Mix pie ingredients together, let sit for a few minutes while you make topping.
Mix oats, brown sugar, and flour together. Cut butter in with pastry blender, you want small pea sized lumps.
Pour pie mixture into shell, sprinkle topping mixture over top.
Bake at 400 degrees for 45 to 55 minutes.
Let cool to room temperature before eating.
Filed Under: Pie

Oven Sandwiches

July 2, 2010 by
 
 
I made these for my now hubby for a picnic when we were dating.  He downed quite a few very quickly, and they still remain one of his favorite dishes (along with the rest of us!)  If you have any picnics planned for this weekend, this is the perfect thing. You can make them ahead of time, and throw in the oven while you get everything else ready. When they’re done, throw them in your picnic basket, just wrap with a tea towel to help them stay warm. They stay warm for awhile that way. Enjoy, and Happy Independence Day!!!
 
OVEN SANDWICHES
 
1 loaf french bread
1/2 cup unsalted butter, melted
2 tsp Johny’s Garlic Seasoning
Deli ham or honey ham (I use about 1 lb)
Mozzarella or Swiss Cheese, sliced
1 or 2 Zucchini, sliced
bacon, cooked
tomato, sliced (optional)
 
Slice bread , about 1/2 to 1 inch thick slices.
Mix butter and Garlic seasoning together.
Spread on one side of each slice of bread (this will be on the inside of the sandwiches.)
Layer on ham, zucchini, bacon and cheese on half of the bread slices and top with remaining bread slices.
Wrap each sandwich in foil, bake at 425 degrees for about 15 to 20 minutes, until bread is lightly toasty and cheese is melted.
If desired, add tomatoes after baked.
(You could also add them before baking, but I prefer adding them later.)
Filed Under: Sandwiches / Wraps Tagged With: , ,

Peanut Butter Cup Ice Cream Cake

June 30, 2010 by
 
 
 
 
 
 
I’m just going to say it now.  I’m sorry.  And maybe you should just turn your computer off right now and walk away.  Yes, that would be best.  Because once you try this cake, there is no hope.  But it really isn’t my fault. Blame my sister-in-law.  She asked for an ice cream cake. So really, it’s her fault.
 
PEANUT BUTTER CUP ICE CREAM CAKE

One 9 inch round chocolate cake
2 cups vanilla ice cream
1 cup peanut butter
3/4 cup quartered miniature Reese’s PB Cups (about 12)
2 cups chocolate ice cream
GANACHE:
1 1/2 cups cream
1 T butter
1 lb milk chocolate
 
Scald cream and butter in a small saucepan.
Pout over chocolate in a heat proof bowl.
Let sit for 2 minutes, then whisk until smooth.
Cut cake in half
Line cake pan with plastic wrap, place half of cake back in pan.
Spread with chocolate ice cream (microwave for 30-60 seconds at 50% power to soften if needed, or you can mix with hand mixer to soften as well).
Distribute PB Cups on ice cream.  Place in freezer for an hour or 2.
Mix vanilla ice cream with peanut butter with a hand mixer until incorporated.
Spread on top of PB Cups.
Place remaining half of cake on top, place in freezer to harden.
Turn out onto wire rack set over a plate.
Pour ganache over cake
Use a ladle or spoon to push ganache over the edge.
Place in freezer for a couple of hour to harden.
(You can do a second coat of ganache if desired)
As you can see, total failure.  We didn’t like it. At all.
Filed Under: Cake / Cake Pops, Ice cream

Baked Sun Dried Tomato Alfredo

June 28, 2010 by
I’ve made this dish for many years, sometimes I add cooked chicken cut into strips, sliced mushrooms, some fresh herbs… but this is a nice basic edition that you can serve as is or add your own favorite pasta pairings to.  And you don’t have to bake it, but it really does add another nice layer of flavors. Hope you like it!
 
BAKED SUN DRIED TOMATO ALFREDO
Recipe by My Stained Apron
 
 
3 T butter
8 oz cream cheese
1 1/2 cups milk
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella, divided
1/4 cup sun dried tomatoes, chopped
1/2 pound pasta
 
Combine butter, cream cheese, and milk in saucepan over medium heat, stirring well until well combined.
Add milk, Parmesan, mozzarella, and sun dried tomatoes.
Meanwhile, cook pasta al dente.
Pour pasta into casserole dish, pour sauce over pasta.
Sprinkle with remaining 1/4 cup cheese.
Bake at 400 degrees for 15 to 20 minutes.
 
 
Filed Under: Pasta, Sauces / Condiments Tagged With: , , ,

S’mores Cookie Sandwiches and S’mores Kisses

June 24, 2010 by
 
Hello, world peace award.  Usually I’m not one for being the center of attention, but after creating this cookie recipe, I do believe I deserve it.  I mean, just look at them..
mmmm. Better than any s’more I’ve EVER had. (And I camped alot as a kid!)
Homemade soft marshmallow, honey grahams, and milk chocolate.
And look! They have cute little cousins too!
WHAT?! You say there is no world peace award given for cookies?!
Are you sure?
Positive?
Drat.  Well, I might as well share the recipe anyways.
 
 
S’MORES COOKIE SANDWICHES and S’MORES KISSES
Recipe by My Stained Apron 
 
 
GLAZE:
2 cups milk chocolate chips
1 T shortening, optional
 
 
For S’mores Kisses:
Fill a pastry bag fitted with a large open star tip with fresh marshmallows.
Pipe onto graham cookies.
(I just held tip over the middle of the cookie, pressed on bag to pipe marshmallows, and released pressure and lifted up.  It will kind of ooze over to the edge a bit.)
Let set for an hour or two.
Melt glaze over low heat, or microwave for a minute or two at 50% power, stirring ever 30 seconds.
Take one cookie at a time and swirl marshmallow side down in the chocolate, making sure the chocolate goes to the edges of the cookie.
Set on wax paper or a silicone mat for chocolate to set up.
I’ll try one, you know, just for you.
FOR S’MORES COOKIE SANDWICHES
Smear fresh marshmallow on half of the graham cookies, then top with the other half of the cookies.
Press evenly for marshmallow to spread in between the cookies.
Dip cookies completely in chocolate glaze, and use a fork to retrieve and set on a silicone mat or wax paper to set up.
 
These freeze quite well too. Just let them thaw for a bit before enjoying. And if you want to CHEAT, then use store bought graham crackers and marshmallow fluff. And NO, they will NOT taste ANYWHERE near as divine. I promise.  : )
Filed Under: Cookies

Marshmallows

June 23, 2010 by
 
 
If you’ve never had homemade marshmallows then you’ve never had marshmallows.  There just isn’t any comparison.  Once you try them, you’ll see. And if you haven’t made my graham crackers yet, this would be a good time to.  Just wait till you see the cookie I created with them later this week…
 
MARSHMALLOWS
Recipe by My Stained Apron
 
2 pkgs unflavored gelatin (about 2 T)
1 cup cold water, divided
1 1/2 c sugar
1 cup corn syrup
2 tsp vanilla extract
1/4 cup powdered sugar
1/4 cup cornstarch
 
Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.
Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
Fit mixer with a whisk attatchment and turn on high.
While running, slowly pour in the sugar syrup into the gelatin.
Continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
Add vanilla in the last minute.
Mix together the cornstarch and powdered sugar.
Spray a 9″ by 13″ pan with nonstick spray and coat with cornstarch mixture. (Save the extra)
Spread marshmallow in pan, using a greased spatula.
Dust with more cornstarch mixture.
Let marshmallows sit for at least 3 or 4 hours, or overnight, uncovered.

Turn marshmallows out onto a cutting board, gently pulling out of pan if needed.

So easy, even a toddler can do it : )
Liberally dust with remaining cornstarch mixture (Just use powdered sugar if you ran out)
Using a greased pizza wheel, cut into squares.
Store in a ziplock or airtight container for a few weeks.
 
Filed Under: Candy / Confections

Graham Crackers

June 21, 2010 by
 
I’m not a huge graham cracker fan.  While I use them in some recipes and they’re a good snack for the girls, they really leave a lot to be desired in my opinion.  And if you read the label you might be surprised at how many ingredients are in those simple little crackers.  And while the box says “Honey Grahams” they contain more corn syrup than honey.  So I’ve experimented until I made my solution.
These crackers are everything they should be.  Flavorful, crispy, just the right amount of honey flavor, healthy, and really easy.  And a bonus- If you keep them in an airtight container (I use a big freezer container), they will keep for a couple of weeks at least.  And feel free to leave off that sprinkling of sugar on top if you like, or try it both ways to see which you like.  And check back this week and I’ll show the most amazing cookies I made with them…
GRAHAM CRACKERS
printable version
2 1/2 cups whole wheat flour (I use white wheat)
1 tsp salt
2 tsp baking powder
1/3 cup unsalted butter
1/2 cup honey
1/3 cup brown sugar
1/4 cup milk
1 tsp vanilla
1/4 cup granulated sugar, optional
1 T cinnamon, optional
 
Mix flour, salt, and baking powder together.
Using a pastry blender, cut in butter. (You could also do this in a food processor, just pulse until incorporated.)
If needed, rub butter between your fingers until butter pieces are smaller than peas.
Using a fork, stir in honey and brown sugar.
Add milk and vanilla, mixing until incorporated.
Knead until smooth, dusting with flour sparingly.
Dough will be a little sticky. ( I use a bowl scraper to scrape up off the counter if needed)
FOR TRADITIONAL SQUARES:
Divide dough in half.
Pat dough into rectangle and place on 12 by 16 inch silicone mat*
Place plastic wrap or wax paper on top.
Roll dough out, working from the middle out, trimming at edges if needed.
Cut dough into about 3″ squares with a pizza wheel and dot with a fork dipped in flour.
Place silicon mat into a large baking sheet.
If desired, sprinkle with granulated sugar. (mix with cinnamon if desired.)
Bake at 350 degrees for about 18-22 minutes, until browned.
The longer they cook they more crispy they will become, so keep that in mind.
Repeat with second half of dough.
 
 
FOR COOKIES:
Follow directions for making squares, up to cutting into squares.
Using cookie cutter of choice, cut out desired shape. ( Use the same shape so they cook at the same rate.)
Peel away extra dough in between shapes.
If shapes are smaller, bake less. (My 2″ fluted circles took about 12 to 14 minutes.)
*If you don’t have a silicone mat, roll dough onto lightly greased cookie sheets. This will just be a little more tricky, especially if you have a lip on your cookie sheet.  You could turn your cookie sheet over and use the underside of your cookie sheet to make it easier.
Filed Under: Cookies

Father’s Day

June 20, 2010 by
It’s Father’s Day. And I can’t help but think of my Dad, who passed away when I was 19.
I think it was really the only time my heart was broken my whole life.
So while I think of him and remember what an amazing man and father he was, I’m very grateful for my husband, who I went on a first date with nine years ago this month. We went to the Portland Rose Garden and Japanese Garden on that date.  And recently we went back again for a date night and had a picnic.  It’s hard to believe in nine years we haven’t gone back, life got busy so quickly.  But it was as beautiful as I remember. And I was struck by how much I still love this guy…
And how wonderful it is that our love started in a garden…
And then we planted our own little garden….
Happy Father’s Day. For my Dad, and for my husband, both wonderful dads.
And to all the great dads out there, thanks.
Filed Under: Ramblings

Hawaiian Supreme Pizza

June 18, 2010 by
 
It’s the last pizza for pizza week to post! I’m ending with one that I based on a favorite of my hubby’s at a chain pizza restaurant. I made our own version at home and wouldn’t you know, he likes mine better! And much cheaper to boot! So, are you having your pizza night this weekend? : )
 
HAWAIIAN SUPREME PIZZA
 
Layer on pizza dough in following order:
Pizza Sauce
Shredded Cheese (We like a mix of mozzarella and cheddar)
Ham, sliced (Canadian Bacon is fine, I also use leftover ham from holidays that I freeze)
Bacon, cooked and crumbled
Red onion, thinly sliced
Pineapple chunks
 
Cook on pizza stone for about 8 to 12 minutes, until done.
Add After cooked:
chopped tomatoes
thinly sliced green onions
 
 

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Filed Under: Pizza