Tuesday, August 31, 2010

Harvest Apple Bake

In my quest to find recipes that use a LOT of eggs, I came across this breakfast dish that is prepared & refrigerated overnight.  I found the recipe online at Iowa Egg Council’s website … www.iowaegg.org … I found a few other recipes to try later on, too.

Harvest Apple Bake

Yield: 8 servings


  • 8 eggs
  • 1 loaf French bread
  • 2 1/2 cups milk
  • 1 cup cream
  • 1 cup sugar
  • 1 Tbls. vanilla
  • 1 Tbls. cinnamon
  • 1 tsp. nutmeg
  • 7 medium sized cooking apples (Granny Smith is one variety)
  • 2 Tbls. butter


Slice bread into 1 1/2 inch slices.  Place bread tightly together in a 9x13 inch greased pan.  In a bowl, whisk together eggs, 1/2 cup sugar, milk, cream, and vanilla for about 30 seconds.  Pour half of egg mixture over bread.  Peel, core, and slice apples.  Place sliced apples on top of bread to cover and pour the rest of the egg mixture evenly over the apples.  Mix remaining 1/2 cup sugar with cinnamon and nutmeg.  Sprinkle evenly over the top of apples.  Dot with butter.

Cover and refrigerate overnight.  The next day, bake uncovered in a 350 degree oven for 1 hour.  Remove from oven and allow to rest for 10 minutes.  Cut into squares and serve warm with syrup and a dot of whipped cream.  YUM!

Cream of Cauliflower Soup

Who would’ve thought my whole crew would like this soup.  I made the soup because the cauliflower needed to be used and we really don’t care for the raw vegetable.  The soup was easy to make and I had all the ingredients on hand. 

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Cream of Cauliflower Soup

Yield: 6 servings


  • 3 Tbls. butter
  • 1 small onion, chopped
  • 1 1/2 quarts chicken broth
  • 10 oz. frozen cauliflower*
  • 1 1/2 cups milk
  • 2 Tbls. flour
  • salt & pepper to taste


Melt butter in a sauce pan, add onion.  Sautee onions until translucent.  Add flour and mix thoroughly.  Add broth and bring to a boil.  Add cauliflower; simmer until tender.

Use a slotted spoon to remove cauliflower from the pot into a blender.  Puree the cauliflower, then add back to the pot.  Mix well.  Add milk, salt & pepper.  Heat to a low simmer, being careful not to boil.

*I used fresh cauliflower.  As the vegetable is simmered in liquid until soft, using fresh meant simmering just a bit longer.

**My own touch was to add a bit of chopped parsley and shredded cheese on top.


Copyright © 2010 Leanne Ely, CNC  All rights reserved.

Monday, August 30, 2010

Peach Wow!


The Pioneer Woman Cooks cookbook by Ree Drummand has 5 star after 5 star recipe.  I’ve tried over a handful and my family has raved and ahhed over each.  With a couple lugs of peaches in the frig, I made plans to try her Peach Crisp.  It did NOT disappoint.  I recommend you try it today!

Peach Crisp with Maple Cream Sauce

Tuesday, August 24, 2010

Peach Pie

Yes, it’s that time of year.  The peach trucks roll into the biggest towns nearby and I dutifully trek to town and stand in line for my lug … or two of sweetness.  I’m hoping to capture a lug or two tomorrow, in fact.  While we’ll eat quite a few with cream or just plain, our favorite dessert is Grandma Golden Acres’ Peach Pie.  A Peach Pie any other way just isn’t the same.

Grandma Golden Acres’ Peach Pie
Unbaked 10 inch pie shell – you can use the Never Fail  Pie Crust recipe I just posted or use your favorite recipe.  You can use a smaller pie crust, but you should decrease the cream/sauce or you will have leftover – I’ve been known to eat this alone.  Fill the bottom with peaches; heaping is what I prefer.  You’ll need about 5 or 6 large peaches (if your peaches are smaller, you’ll need 7 or 8).  Pour the following sauce, well mixed, over the peaches:
  • 1 cup sugar
  • 1/2 cup flour
  • 1 cup cream
  • 1 tsp. almond extract
Top the pie with a second crust & crimp the edges.  Cut slits in the top if you haven’t already done something else decorative.  I always place the pie plate on a large baking sheet or pizza pan to prevent spills from reaching the oven.  I’d also recommend placing thin strips of aluminum foil around the crimped edge to prevent it from burning.  Bake at 450 degrees for 10 minutes.  Reduce heat to 350 degrees and bake for an additional 50 minutes.  Remove the aluminum foil for the last 15 minutes of baking.
Serve with ice cream, whipped cream or Cool Whip!

Never Fail Pie Crust …

for real … it’s never failed me.  Even when I’ve used whole wheat pastry flour or substituted coconut oil for the shortening.  The coconut oil, by the way, is delicious!

Never Fail Pie Crust


  • 2 1/2 cups all-purpose flour
  • 1 heaping Tbls. sugar
  • 1 tsp. salt
  • 1 cup lard, Crisco, butter or coconut oil
  • 1 egg yolk
  • Milk



Mix together with a fork the flour, sugar, salt and shortening.  Slightly beat the egg yolk and add enough milk for 2/3 cups liquid.  Mix together the 2 mixtures.  Makes four 1-crust pies or 2 double crust pies.

*If you use coconut oil, you may need to add an additional 1/3 cup flour for the correct texture & ‘roll-ability’.

**I have frozen the dough with good results.  Divide the dough into four portions.  For the portions you will freeze,  put each in a ziploc baggie.  Then, place them in another baggie – essentially double bag them.  Thaw fully in the refrigerator before using the dough.  The outside of the dough ball may be slightly colored upon thawing, but the color won’t be noticeable after baking.

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Sunday, August 22, 2010

Keeping ahead of the green & yellow zucchini!


Coming up with different ways to use zucchini has been elusive.  Mainly because by the time I ‘find’ my zucchini they’ve grown to the length of baseball bats and the diameter of at least a softball.  However, if I can harvest every - or every other - day and get the squash when they are smaller, it’s much easier to keep ahead and use them up faster.  This dish is a take-off of a recipe I found in a magazine.  The seasoning is mild and not too spicy.


Mexican Spaghetti

Yield: 6 servings


  • 3/4 lb. ground beef
  • 2 1/4 cups water
  • 1 can (15 oz.) tomato sauce
  • 2 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground cumin
  • 8 oz. spaghetti, broken into thirds
  • 1 Tbls. olive oil
  • 5 or 6 small zucchini (I used both colors), cut into slices


If you haven’t already browned the meat, do so now.  Drain it and set it aside.  Saute the sliced zucchini in the olive oil until softened & slightly browned.  Set aside. 

In a large skillet – I used my wok because it’s large & non-stick – combine the water, tomato sauce, chili powder, garlic powder, salt & cumin.  Bring to a boil.  Stir in the spaghetti pieces; return to boiling.  Boil for 6 to 7 minutes.

Add the zucchini.  Cook an additional 4 minutes or until the spaghetti is tender.  Stir in the ground beef.  Serve immediately.