Saturday, July 14, 2018

Leader Enterprise - July 11, 2018 - Farmer's Market



I'm excited that farmer's markets are up and running in the area.  Hope you'll support the local folks who take time to share their goods.  With that thread of thought, I decided to share recipes using fresh items more readily available this time of year.  Enjoy!
These tasty zucchini sticks are luscious dipped in ranch or honey mustard dressing! Be aware you need to begin prepping these early as they have to drain before baking. 

BAKED ZUCCHINI FRIES 
3 medium zucchini, peeled or unpeeled, cut into 3" long sticks
1 tsp. salt
1 c. Panko breadcrumbs
1/2 c. grated Parmesan cheese
2 - 3 tsp. dried oregano 
1/4 tsp. seasoned salt
1/8 tsp. garlic powder 
Olive oil spray
2 large eggs or 3 egg whites, lightly beaten
(may substitute with 1/4 c. melted butter) 
Place the zucchini sticks (do your best to cut them all about the same size) in a colander over a bowl and sprinkle with the tsp. of salt.  (I cut away the middle and use for bread or soup). Let drain for 1 hour or longer; rinse and pat dry.

Preheat oven to 425. In medium bowl, combine bread crumbs, parmesan and seasonings; set aside.  Line a baking sheet with aluminum foil; spray lightly with non-stick olive oil spray; set aside.  Dredge fries a few at a time, in the egg, then roll in the crumb mixture.  Pleace on prepared baking sheet.  Drizzle with olive oil or lightly spray with cooking spray (optional). Bake for 12 minutes, turn over and bake an additional 8 minutes, until golden brown and crisp. 
  
CREAMY TATERS, GREEN BEANS & CARAMELIZED ONIONS

6-8 small new potatoes or 3 or 4 large ones
1 lb. green beans (fresh or frozen) 
1 medium onion, sliced
1/4 c. butter (1/2 a stick), divided
4 ozs. cream cheese 
1/2 c. milk
1/4 tsp. salt
1/4 tsp. pepper
Wash and chunk new potatoes into bite sized pieces. Cover with water and bring to a boil over medium high heat. Add green beans; boil until fork tender, about 10-12 minutes. Place in colander to drain.
While veggies are cooking, melt 2 Tb. butter in large skillet over medium high heat. Add onion slices and cook, stirring often, until tender and are getting nice and brown, about 8-10 minutes. Remove from skillet, and place over veggies in colander while you make the sauce. 
In same skillet you used to brown the onions, add remaining 2 Tb. butter, cream cheese, milk, salt, and pepper. Over low heat, stir constantly until cheese melts. Use a whisk to beat lightly until smooth and creamy. Add a little more milk if you want a thinner sauce. Remove from heat. Add veggies from colander; stir to coat with luscious sauce. Sprinkle with more pepper if desired. Serve warm. 
EASY PICKLED CUKES
1 c. white vinegar
1 c. water
1/2 tsp. salt (or less)
3/4 c. white sugar, or more to taste
(May use sugar substitute like xylitol or Swerve)
3 lg. cukes, peeled and sliced
sliced onion, to taste
In large bowl, add vinegar, water, salt and sugar; stir until dissolved. Add cuke slices and onions.  Eat right away or refrigerate.  These keep up to 2 weeks in the fridge (may reuse the brine a second time).  Yield 4 - 5 servings 


WATERMELON LEMONADE (Sugar Free Option) 
2 c. water
3/4 - 1 c. sugar
2 generous cups of cubed watermelon (seeds removed)
1 c. freshly squeezed lemon juice (strained) 
(about 6 - 8 lemons)
2 c. cold water or sparkling water
Ice
In a medium saucepan, bring the water and sugar to a boil.  Reduce the heat and simmer, stirring occasionally, until sugar dissolves. Remove from heat and cool.  Meanwhile, puree watermelon in blender and strain to remove any seeds.  You should have about 1 c. watermelon juice.  Add lemon juice, watermelon puree to the simple syrup (sugar water); add water; chill.  Serve over ice.
Hope to see you at Bean Days!
 
"Wishing to be friends is quick work, but friendship is a slow ripening fruit." -- Aristotle 

Thursday, July 5, 2018

Amish Cinnamon Swirl Bread (Copycat Bob Evans Cinnamon Bread)


If you've never been to a Bob Evans Restaurant (go..today!) ..you 
might be familiar with their wonderful and awesome breads!

Folks seem to LOVE the Copycat Bob Evans Banana Bread that I make
for market (Just realized I don't have a post for that...will work on that soon..)  They have great blueberry or pumpkin breads too, but this
Cinnamon Swirl Bread is fast becoming my favorite. 

My sis-in-love, Vicki, use to be a manager at a Bob Evans...she knows GREAT...and she thinks this tastes as good as the kind you get at BE!
That's quite a compliment...I dare say!!! 


Soon after my hubby began dialysis in March 2017...one of our sweet friends (Thanks Cathy!) sent over a loaf of this amazing bread.  I knew I HAD to have the recipe, and was rather shocked at how simple the recipe is! 

It uses buttermilk, (You always get BEST results when you use the real thing**see note below) which explains why it melts in your mouth, and the
only 'extra' ingredient is baking soda.  HUH?  So you have the 'regulars'...sugar, butter, flour, eggs and buttermilk, the only other ingredient you add (to the batter...not including the streusel topping...is baking soda! 

So get yourself to the kitchen and try this wonderful bread. 
I love that it makes 2 loaves...You can easily cut it half to make 1...I always double the recipe when making it for farmer's market. Don't believe I've ever had any of it left over! 


I like using some raw brown sugar in the streusel topping...another special sis-in-love, Heidi, brought it back for me from the island of St. Kitts (where she and my brother have a villa)  It has bigger granules and adds a little more texture, but plain white/brown sugar (combo) works just fine too. 

It freezes nicely when wrapped in saran wrap and stored in a ziploc freezer bag or container. 

Perfect for drop in company...or not.  Enjoy a slice or two with your morning coffee...

You're gonna love this!


AMISH CINNAMON SWIRL BREAD 

Batter: 

1 c. butter, softened
1-1/2 c. sugar
(reduced from 2 c.) 
2 eggs
2 c. buttermilk 
**(substitute by adding 2 Tb. vinegar or lemon juice to 2 c. milk...
allow to stand 5 minutes before using) 
4 c. all purpose flour 
2 tsp. baking soda

Streusel:

1/3 c. white sugar
1/3 c. brown 
(or all of one kind) 
2 tsp. cinnamon

Preheat oven to 350*.  Spray 2 - 8" loaf pans with non-stick cooking spray; 
set aside. 

In large bowl, cream together butter, 1-1/2 c. sugar and eggs; beat until smooth. Add buttermilk, flour and baking soda.  Pour 1/4 of the batter in bottom of each of the loaf pans. Sprinkle 3/4 of the cinnamon mixture, dividing evenly over the tops of each pan. Add remaining batter to pans; sprinkle with the last of cinnamon mixture.  Swirl with a knife or toothpick.  Bake 40 - 45 minutes or until a toothpick inserted in the center comes out almost clean

Cool in pan for 15 minutes before removing to wire rack to cool. 

NOTE:  You can bake this batter in muffin tins (it helps with portion control!) for about 18 minutes (be sure to check before time is up) or in 5" mini loaf pans for about 30 - 32 minutes..





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