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Let’s Eat

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Apple Cinnamon Pull-Apart Bread

By Heidi Sutton

The weather is starting to cool down and what better way to warm up than with a comforting homemade bread? 

Apple Cinnamon Pull-Apart Bread

Recipe courtesy of Envy Apples

Apple Cinnamon Pull-Apart Bread

If you are looking for the perfect apple breakfast or dessert then you should try this apple pull apart bread. This version is gluten free, with less fat and calories than most of the other versions.

YIELD: Makes 8 servings

INGREDIENTS: 

Dough

3 cups gluten free bread flour

1 1/4 cup whole milk or milk of choice

2 1/4 teaspoon rapid yeast 1 packet

1/4 cup water

3 teaspoons xanthan or guar gum 

1/2 teaspoon salt

1/2 cup sugar

2 tablespoons softened coconut oil

Olive oil spray

Filling

2 large apples cut into bite-size pieces

1/4 cup brown sugar

2 teaspoons cinnamon

Glaze (optional)

1/2 cup powdered sugar

2 teaspoons water

DIRECTIONS:

Heat ¼ cup of water to 100 degrees. Add yeast and set aside about 30 minutes until foaming. Mix all dry ingredients for the dough. Combine yeast, coconut oil and milk. Vigorously mix ingredients by hand for 10 minutes or stand mixer for 5 minutes to help activate gum. Cover bowl and let dough rest for 10 minutes.

Wash and dice apples. *peel if desired. Set aside until needed. Lightly spray a sheet of parchment paper the size of a baking sheet. Place dough on the parchment paper. Spray dough with olive oil spray. With greased hands, gently press out dough to form a rectangle approximately 12×16 inches. Sprinkle cinnamon and brown sugar over dough. Slice dough into 5-6 equal rows lengthwise (right to left) and 3-4 equal columns width wise (top to bottom).

Spray a 9 x 5 inch bread pan with olive oil spray. Carefully move a dough square into bread pan, filling the bottom of the pan. Sprinkle with apple bites. Make another layer. Take squares of dough and make another later. Sprinkle with apple bites. Continue until you have used all (or most of) the dough and as much apple pieces as you would like. *Don’t over stuff though, the dough will need to rise. Cover with plastic and allow bread to rest for 20 minutes.  Bake at 375 degrees for 30-35 minutes or until top turns golden brown. Remove from oven and allow to sit in the pan to steam another 10 minutes. 

Make glaze by mixing powdered sugar and water until desired consistency. Drizzle over bread before serving. 

Healthier Pumpkin Banana Bread

Recipe courtesy of Cookin’ Savvy

Healthier Pumpkin Banana Bread

This recipe is sure to become a staple in your household this fall! Full of comforting, good-for-you ingredients and delicious fall flavors, serve warm and smother with nut butter for a tasty snack or breakfast! It’s also freezer-friendly so you can pull out individual servings to reheat as needed for the future. Sprinkle some nuts and dark chocolate chips on top, and the whole family is sure to love it.

YIELD: Makes 8 servings

INGREDIENTS: 

Nonstick cooking spray

2 ripe bananas,mashed,

1 cup pumpkin puree

1/4 cup Greek yogurt,plain or vanilla

2 eggs

1/2 cup unsweetened applesauce

2 cups whole-wheat flour

1/2 cup old-fashioned oats

1/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1 teaspoon cinnamon

1/4 cup dark chocolate chips, plus additional, for topping

1/4 cup chopped walnuts or nuts of choice, plus additional, for topping

pumpkin spice granola, for topping

DIRECTIONS:

Preheat oven to 350 F. Spray loaf pan with nonstick cooking spray. In large bowl, whisk mashed bananas, pumpkin puree, Greek yogurt, eggs and applesauce. Set aside. 

In medium bowl, use large spoon to stir flour, oats, sugar, baking powder, baking soda, salt, nutmeg, ginger and cinnamon. Add flour mixture to banana and pumpkin mixture; whisk until just moist. Stir in dark chocolate chips and walnuts, if desired. 

Pour batter into loaf pan. Sprinkle granola and additional chocolate chips and walnuts on top, if desired. Bake 50-60 minutes, or until knife inserted comes out clean.

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Apple Shortcake Squares

By Heidi Sutton

Apple picking season begins as early as the end of August at orchards on Long Island and continues through the end of October. Pie may be the first thing that comes to mind for an apple-infused dessert, but the versatility of this fleshy fruit means a world of sweets is at your fingertips. 

These Apple Shortcake Squares offer a tasty twist on traditional treats, whether you’re sharing with neighbors after a backyard barbecue or savoring an evening at home with your nearest and dearest while Baklava Bliss, a classic Greek dessert with an apple twist, will have you going back for seconds!

Apple Shortcake Squares

Recipe courtesy of Envy Apples

Apple Shortcake Squares

YIELD: Makes 12 squares

INGREDIENTS: 

5 large apples

1/4 cup sugar

1/2 teaspoon vanilla extract

2 teaspoons finely grated lemon zest

1 tablespoon cornstarch + 2 tablespoons water

1/2 cup softened butter

1/2 cup sugar

1 egg

1/2 teaspoon cinnamon

1 1/2cups self rising flour

1/4 cup cornstarch

DIRECTIONS:

Pre-heat the oven to 365 degrees F. Lightly grease the bottom of a 10 inch baking pan and also grease up the sides. Then line the pan with parchment paper both bottom and sides. Peel, core and dice apples into even pieces. Combine apple pieces in a saucepan with the ¼ cup sugar, vanilla and lemon zest and simmer for 4-5 minutes or until just tender.

Combine the first measure of cornstarch and water and stir in the apples, continue stirring until thickened and syrupy, set aside to cool. Using an electric beater, cream the butter and sugar for 3-4 minutes until creamy and pale. Add the egg and beat well. 

Sift over the flour and cinnamon and fold all together to create a soft dough. Divide the mixture in half and wrap in plastic wrap then chill in fridge for 30 minutes.

Press one half of the shortcake dough into the base of the greased pan, using the back of a spoon or damp finger tips to spread out evenly. Spoon over the cooled apple mixture. Using the remaining dough, break into small bite sized pieces and place the pieces over the top of the apples.

Bake for 30-40 minutes or until golden brown, allow to cool before lifting out of pan using the parchment paper sides and cut into portions, dust with powdered sugar.

Baklava Bliss

Recipe courtesy of Envy Apples

Baklava Bliss

YIELD: Makes 8 servings

INGREDIENTS: 

2 large apples

1 package of phyllo dough

1/2 cup butter, melted

1 cup chopped walnuts

1/2 cup sugar

1 tsp cinnamon, plus extra for garnish

1/2 cup honey

1/4 cup hot water

DIRECTIONS:

Preheat oven to 350 degrees. 

Cut apples into thin slices. Cut the phyllo dough into circles twice as large as muffin tin rounds, press dough into cups, and brush with butter. 

Mix walnuts, sugar, and cinnamon in a bowl and then spoon into dough cups until 1/3 full. Layer apple slices in an overlapping pattern like petals within each cup and press into nut mixture so slices remain stable. Bake 20-25 minutes until golden brown. 

Combine honey and hot water until smooth, then immediately drizzle over baklava roses after removing them from the oven. Sprinkle with cinnamon and enjoy!

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Peanut Butter Bars

By Heidi Sutton

After a long day of navigating new territory, make your child’s first day of school extra special with a special dessert.

Peanut Butter Bars

Recipe courtesy of Taste of Home

Peanut Butter Bars

YIELD: Makes 3 dozen

INGREDIENTS: 

1 3⁄4 cups reduced-fat creamy peanut butter, divided

1⁄3 cup butter, softened

1 cup packed brown sugar

3⁄4 cup sugar

2 eggs

1⁄2 cup unsweetened applesauce

1 teaspoon vanilla extract

2 cups all-purpose flour

2 cups quick-cooking oats

1 teaspoon baking soda

Frosting

4 1⁄2 cups confectioners’ sugar

1⁄3 cup fat-free milk

1⁄4 cup baking cocoa

1⁄4 cup butter, softened

1 teaspoon vanilla extract

1⁄2 teaspoon salt

DIRECTIONS:

In a large bowl, cream 1 cup peanut butter, butter, brown sugar, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the applesauce and vanilla. Combine the flour, oats and baking soda; gradually add to the creamed mixture and mix well (batter will be thick.)

Spread into a 15 x 10 x1-inch baking pan coated with cooking spray. Bake at 350 for 18 to 22 minutes, or until lightly browned. Cool on a wire rack for 10 minutes; spread with the remaining peanut butter. Cool to room temperature, then refrigerate for 30 minutes.

In a large bowl, beat frosting ingredients until light and fluffy. Spread over the peanut butter layer. Cut into bars.

Peanut Butter and Jelly Cookies

Recipe courtesy of Costco

Peanut Butter and Jelly Cookies

YIELD: Makes 5 dozen

INGREDIENTS: 

1 cup sugar, plus extra for coating dough

1 cup firmly packed light brown sugar

1 cup Crisco Butter Flavor Shortening or butter

1 cup peanut butter

2 large eggs

1⁄4 cup milk

2 teaspoons vanilla extract

3 1⁄2 cups all purpose Flour

2 teaspoons baking soda

1 teaspoon salt

3⁄4 cup strawberry Jelly, or any jam, jelly or preserves

DIRECTIONS:

Preheat the oven to 375 F. In a large mixing bowl, combine sugar, brown sugar, shortening, and peanut butter. Beat with an electric mixer until creamy. Beat in eggs, milk and vanilla. 

In a separate bowl, stir together flour, baking soda and salt. Add to the peanut butter mixture and beat until blended. Shape the dough into 1-inch balls. Roll in sugar. Place balls 2 inches apart on an ungreased cookie sheet. 

Bake for 7 minutes. Remove from the oven. Using the back of a teaspoon, make a rounded indentation in the top of each cookie. Fill each with about 1⁄2 teaspoon jelly. Bake an additional 2 minutes. Remove to a wire rack to cool.

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Mediterranean Lentil Salad

By Heidi Sutton

When the weather heats up, it’s time to turn to lighter, fresher ingredients and the following salads do not disappoint. This farro salad combines creamy goat cheese, tangy dried cranberries and fresh baby spinach with a homemade balsamic vinaigrette for a delicious dish that’s ready in just 25 minutes while this lentil salad is packed with of lots of veggies, feta cheese and an easy homemade lemon vinaigrette.

Farro Salad

Recipe courtesy of Grace Vilches/healthyfamilyproject.com

Farro Salad

YIELD: Makes 6 servings

INGREDIENTS: 

1 cup pearled farro

3 Tbsp. light olive oil

1 Tbsp. balsamic vinegar

1 Tbsp. honey

1 tsp. Dijon mustard

1 clove garlic minced

1/4 tsp. salt

1/8 tsp. pepper

2 cups chopped baby spinach

1/2 cup dried cranberries

3 oz. crumbled goat cheese

DIRECTIONS:

Cook farro according to package directions. Drain and set aside. Meanwhile, add oil, vinegar, honey, mustard, garlic, salt and pepper to small mason jar. Place lid on top and shake to combine well. Set aside to let flavors marinate. Once farro has cooled slightly, mix with spinach, cranberries and goat cheese. Pour dressing over top and toss to combine.

Notes: Use a light-tasting olive oil for the dressing. Regular olive oil can have a stronger flavor and effect the flavor of the dish a bit. This recipe can be made ahead of time and keeps in the fridge for 3 to 5 days.

Mediterranean Lentil Salad 

Recipe courtesy of Julie Harrington, RD/ healthyfamilyproject.com

Mediterranean Lentil Salad

YIELD: Makes 4 servings

INGREDIENTS: 

1 cup brown lentils cooked according to package directions

1 English cucumber diced

1 small red onion finely chopped

1 cup grape tomatoes quartered

1/2 red bell pepper diced

1/4 cup fresh parsley chopped

1/3 cup feta cheese crumbled

3 Tablespoons olive oil

3 Tablespoons lemon juice

1 Tablespoon Dijon mustard

2 teaspoons honey

DIRECTIONS:

Combine lentils, cucumber, onion, tomatoes, pepper, parsley, and feta cheese in large bowl. Whisk olive oil, lemon juice, mustard and honey in separate bowl or small mason jar. Drizzle dressing over salad and toss to combine. Season with salt and pepper, to taste.

Notes: Chop veggies into dime-sized pieces or smaller so you can enjoy all the flavors in every bite. This salad is best when prepped 30 minutes or more ahead of time so that the flavors can marinate. Store leftovers in an airtight container in the fridge for up to 4 to 5 days.

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Peach Crostada

By Heidi Sutton

Did you go peach picking this week?  Here are some perfectly peachy dessert recipe ideas that are sure to satisfy, courtesy of the Georgia Peach Council.

Fresh Peach Crostada

Peach Crostada

YIELD: Makes 6 servings

INGREDIENTS: 

4 or 5 ripe peaches, sliced and pitted

¼ cup plain flour

1/3 cup sliced almonds

¼ teaspoon vanilla extract

½ cup sugar

1 refrigerated pie crust

2 tablespoon peach preserves, melted

2 tablespoons unsalted butter

1 tablespoon unsalted butter, melted

DIRECTIONS:

Preheat oven to 400°F. In a large bowl, toss peaches, flour, almonds, and sugar. Lay crust flat on greased baking sheet and arrange peaches in center. Fold edges of crust so that they overlap edges of peaches. Brush peaches with melted preserves and top with pats of butter. Brush crust with melted butter to help with browning. Bake for 40-45 minutes or until golden. Serve with vanilla ice cream.

Fruit Cobbler

Fruit Cobbler

YIELD: Makes 12 servings

INGREDIENTS: 

4 tablespoons butter

3/4 cup self-rising flour

3/4 cup milk

3/4 cup & 2 tablespoons sugar, divided

1 teaspoon vanilla

2 1/2 cups fresh peaches, peeled and sliced

1 cup fresh or frozen blackberries

DIRECTIONS:

Preheat oven to 350. Put butter in a 9 x 13 glass baking dish; bake until butter is melted. Set aside. In a medium bowl, combine flour, milk, 3/4 cup sugar, and vanilla. In a separate bowl, toss peaches, blueberries, and remaining 2 tablespoons sugar. Pour batter into dish over melted butter, but do not stir. Spoon fruit over batter along with 1/2 cup fruit juice from bottom of bowl. (Discard any extra juice.) Do not stir; bake 25 minutes, or until crust browns.

Peach Cobbler

Peach Cobbler

YIELD: Makes 8 servings

INGREDIENTS: 

8 cups sliced Georgia peaches

2 cups sugar

3 tablespoons all-purpose flour

1/2 teaspoon nutmeg

1 teaspoon vanilla flavoring

1/3 cup butter or margarine

Pastry for double-crust pie

Vanilla ice cream

DIRECTIONS:

Combine peaches, sugar, flour and nutmeg in a Dutch oven; set aside to allow syrup to form (approx. 15 minutes). Bring peach mixture to a boil: reduce heat to low, and simmer 10 minutes or until peaches are tender. Remove from heat and stir in vanilla and margarine.

Roll half of pastry to 1/8” thickness: cut into a circle to fit a two-quart baking dish. Spoon half of mixture into lightly buttered baking dish; top with pastry. Bake at 475°F for 12 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Roll remaining pastry to 1/8” thickness and cut into 1” strips; arrange in lattice design over peaches. Bake an additional 15-20 minutes until browned. Allow to cool slightly before serving. Serve with vanilla ice cream.

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Fresh Tomato Bruschetta Chicken

By Heidi Sutton

Homemade bruschetta comes together in no time if you have the key ingredients — high quality balsamic vinegar, sun-ripened tomatoes, and fresh basil. 

Take this delicious appetizer one step further by turning it into a  delicious and hearty meal with a bruschetta chicken bake. 

Fresh Tomato Bruschetta

Fresh Tomato Bruschetta

YIELD: Makes 4 servings

INGREDIENTS: 

1 pound tomatoes, diced

1⁄2 cup packed fresh basil leaves, minced

5 tablespoons extra virgin olive oil, divided

2 large cloves garlic, minced

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

16 slices Italian bread

DIRECTIONS:

Combine fresh tomatoes, basil, 3 tablespoons oil, garlic, salt, and pepper in a large bowl; mix well. Let stand at room temperature 1 hour to blend flavors. Preheat oven to 375 F. Place bread on baking sheet. Brush remaining oil over one side of each bread slice. Bake 6 to 8 minutes, or until toasted. Top with tomato mixture.

Fresh Tomato Bruschetta Chicken

Fresh Tomato Bruschetta Chicken

YIELD: Makes 6 servings

INGREDIENTS: 

1/3 cup extra-virgin olive oil

3 tablespoons finely chopped fresh basil, plus additional, for garnish

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

6 thinly sliced boneless, skinless chicken breast cutlets (about 1 1/2 pounds)

1 large onion, thinly sliced

1 large jar marinara sauce

2 cups multi-colored grape tomatoes, halved

2  stems cherry tomatoes on the vine

1/2 cup shredded Parmesan cheese

2  tablespoons balsamic glaze

DIRECTIONS:

Preheat oven to 400 F. In small bowl, whisk olive oil, basil, garlic, salt, pepper and oregano until combined. Combine 2 tablespoons oil mixture and chicken in resealable plastic bag. Let stand 5-10 minutes at room temperature to marinate.

In medium skillet, heat 2 tablespoons oil mixture over medium heat. Add onions; cook 3-4 minutes, or until crisp-tender. Stir in marinara sauce. Pour mixture into lightly greased 13-by-9-inch baking dish. Arrange chicken breasts in dish, overlapping if necessary. Top with grape tomatoes and cherry tomato stems. Spoon remaining oil mixture over tomatoes.

Bake, covered, 25 minutes, or until chicken is done (165 F) and tomatoes start to burst. Sprinkle with Parmesan, drizzle with balsamic glaze and garnish with fresh basil leaves before serving.

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Caprese Zucchini Noodle Bowl

By Heidi Sutton

Zucchini is one of the most versatile veggies out there. If you have a bumper crop this year, try these delicious recipes for lunch, dinner and dessert. 

Zucchini Boats

Zucchini Boats

YIELD: Makes 8 servings

INGREDIENTS: 

4 medium zucchinis, halved lengthwise

1 jar (16 ounces) marinara sauce

2 tablespoons Italian seasoning, divided

olive oil

2 cups finely shredded mozzarella cheese

1 cup mini pepperonis

DIRECTIONS:

Preheat oven to 350 F. Scoop out insides of each half zucchini and place in medium bowl. In medium saucepan over medium-low heat, combine zucchini insides, marinara sauce and 1 tablespoon Italian seasoning. Cook 8-10 minutes, or until zucchini is tender. 

Place six hollow zucchini halves in baking dish. Drizzle with olive oil and remaining Italian seasoning. Scoop sauce mixture into zucchini. Top with mozzarella cheese and mini pepperonis. Bake 15-17 minutes. Switch oven to high broil 4-5 minutes, or until cheese is golden brown, watching closely.

Caprese Zucchini Noodle Bowl

Caprese Zucchini Noodle Bowl

YIELD: Makes 4 servings

INGREDIENTS: 

4 medium zucchini, spiralized

1/4 cup extra virgin olive oil

2 tablespoons white balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 1/2 cups heirloom cherry tomatoes, halved

1/4 cup packed chopped fresh basil

1 ball (8 ounces) burrata cheese, torn

DIRECTIONS:

Toss together zucchini, oil, vinegar, salt and pepper; let stand 10 minutes, or until zucchini starts to soften. Gently stir in tomatoes and basil. Divide salad among four bowls. Top with cheese.

Zucchini & Apple Bread

Zucchini & Apple Bread

YIELD: Makes about 12 servings

INGREDIENTS: 

2-1/2 cups all-purpose flour

1-1/4 cups granulated sugar

2 teaspoons ground cinnamon

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

3/4 cup vegetable oil

3 eggs

1 teaspoon vanilla extract

1 medium zucchini, shredded (1-1/2 cups)

1 medium apple, peeled, cored and shredded

3/4 cup chopped pecans or walnuts

DIRECTIONS:

Preheat oven to 325°F. Spray 9 x 5-inch loaf pan with vegetable pan spray. In large bowl, combine flour, sugar, cinnamon, baking powder, salt and nutmeg. In medium bowl, whisk together oil, eggs and vanilla. Stir into flour mixture. Stir in zucchini, apple and pecans, mixing until just combined. (Do not overmix.) Turn mixture into prepared pan. 

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool bread in pan 10 minutes. Loosen edges of bread from pan. Remove bread from pan; cool completely.

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Herbed Olive Chicken Pasta

By Heidi Sutton

I don’t know about other gardeners out there, but my raised beds are already overflowing with red cherry tomatoes and orange and yellow grape tomatoes (Thank you bees!!) and big, bushy basil plants. When harvesting this summer bounty I always think of how to incorporate these two ingredients into a delicious pasta dish. Garden fresh tomatoes and herbs tossed with mozzarella and garlic over pasta delivers a burst of flavor everyone will love. Here are some recipes to try including my all-time favorite, Rotelle alla Caprese.

Herbed Olive Chicken Pasta

Herbed Olive Chicken Pasta

YIELD: Serves 4

INGREDIENTS:

8 ounces rotini or rotelle pasta

1 cup cooked chicken breast meat, cut into bite-size pieces

1 cup grape tomatoes, quartered

24 pitted olives, coarsely chopped

1/4 cup extra virgin olive oil

4 medium garlic cloves, minced

1/4 cup chopped, fresh basil leaves

Salt and pepper to taste

2 ounces feta cheese, crumbled (1/2 cup)

DIRECTIONS:

Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook as the label directs for al dente. Remove pot from heat. Place chicken in a colander; pour pasta over chicken and shake off excess liquid. Return pasta and chicken to pot. Stir in remaining ingredients, except feta. Divide into bowls and top with feta before serving.

Cellentani Caprese Pasta Salad

Cellentani Caprese Salad

YIELD: Serves 7

INGREDIENTS: 

1 16 oz. box cellentani (double elbow) pasta

4 tablespoons extra-virgin olive oil, divided

2 pints grape tomatoes, mixed color, halved

4 tablespoons lemon juice

8 basil leaves, julienned

2 cups small mozzarella cheese balls, halved

salt and pepper to taste

DIRECTIONS:

Bring large pot of water to boil. Cook pasta according to package directions and drain. Drizzle pasta with 1 tablespoon olive oil and place on sheet tray to cool. Set aside. In large bowl, combine tomatoes, lemon juice, basil, remaining olive oil, cheese, salt and pepper. Add pasta and stir. 

Rotelle alla Caprese

Rotelle alla Caprese

YIELD: Serves 4 to 6

INGREDIENTS: 

2 1/2 cups cherry or grape tomatoes

8 ounces mozzarella cheese (not fresh)

1 cup sliced fresh basil

6 tablespoons olive oil

3 tablespoons red wine vinegar

2 tablespoons minced garlic

Salt and pepper to taste

12 ounces rotelle pasta

DIRECTIONS:

Cut tomatoes in half and cheese into 1/2 inch cubes and place in large bowl. Mix in chopped basil, oil, vinegar and garlic. Season with salt and pepper and let sit at room temperature for 30 minutes. Bring large pot of water to boil. Cook pasta, drain and return to the same pot. 

Immediately add tomato mixture and toss until cheese begins to melt. Transfer pasta to bowls and serve with garlic bread or breadsticks.

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Orange Butter Sponge Cake

By Heidi Sutton

Citrus cakes are perfect for the summer and what better day to make one of the following recipes than on July 20, International Cake Day!

This Orange Butter Sponge Cake enhances every party’s dessert course with the sweet and tangy combination of citrus and bitters while this fragrant and moist Orange Juice Pound Cake flavored with freshly squeezed orange juice and orange zest is a proven winner!

Orange Butter Sponge Cake

Recipe courtesy of Angostura Bitters

Orange Butter Sponge Cake

 

YIELD: Makes 2 cakes

INGREDIENTS: 

8 ounces butter, plus for buttering pan

2 cups cake flour, plus for flouring pan

1 tablespoon baking powder

1/2 teaspoon salt

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla

1 tablespoon Angostura orange bitters

1 cup freshly squeezed orange juice

powdered or extra-fine sugar, for dusting

DIRECTIONS:

Heat oven to 350° F. Butter and flour two 9-inch cake pans. Sift flour three times and add baking powder and salt. Set aside.

With electric mixer, cream butter and sugar until light and creamy, about 10 minutes. Add eggs one at a time, beating well between additions. Add vanilla and orange bitters.

Divide flour mixture into four portions. Set electric mixer on medium low and add flour alternately with orange juice, starting and ending with flour. Mix just until incorporated after each addition.

Divide batter evenly between cake pans and bake 35-40 minutes, or until cake pulls away from sides of pans. Remove from oven and cool 5 minutes in cake pans before turning out. Sprinkle with powdered sugar

Orange Juice Pound Cake

Orange Juice Pound Cake

YIELD: Makes 1 cake

INGREDIENTS: 

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups sugar

4 eggs

1 tablespoon orange zest

1 teaspoon vanilla extract

3 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh orange juice

Powdered sugar

DIRECTIONS:

Preheat oven to 350 F. Grease a 10-inch Bundt pan. Beat butter and sugar until fluffy. Add eggs, one at a time. Add orange zest and vanilla extract. In a medium bowl, combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with orange juice. Beat 2 more minutes. Spoon batter into pan. Bake for 55 minutes or until cake tester inserted near the center comes out clean. Cool in pan for 10 minutes, then remove cake from pan onto rack to cool completely. Sprinkle with powdered sugar just before serving.

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Texas Cowboy Caviar

By Heidi Sutton

Those summer nights when a cool breeze replaces the warmth of the day have arrived. Gather your family, friends and loved ones for a backyard celebration featuring small bites and sweet treats.

If you’re looking to bring something new to bring to the table and tired of the same boring salsas and layered dips, these two variations of Cowboy Caviar may quickly become a family favorite. 

These potluck dishes can be a hit with loved ones at birthdays, holidays, graduations, reunions and more. They serve well with tortilla chips but can be enjoyed in a variety of ways. Plus, they are a breeze to make and can be even simpler when prepared the night before your big event. 

Call it a salsa, a salad, an appetizer, or a vegetable side dish—Cowboy Caviar the perfect dish that will make everyone giddy up and eat!

Texas Cowboy Caviar

Recipe courtesy of Culinary.Net

Texas Cowboy Caviar

YIELD: Makes 6 cups

INGREDIENTS: 

1 can (15 ounces) sweet corn

1  can (15 ounces) black beans

1 bunch cilantro

3 Roma tomatoes

2  jalapenos

1/2 red onion

bell peppers (mix of green, red, orange and yellow, as desired)

tortilla chips, for serving

Dressing:

1/3 cup olive oil

1/3 cup red wine vinegar

1 tablespoon honey

1 tablespoon paprika

1 lime, juice only

salt and pepper, to taste

DIRECTIONS:

Drain and rinse corn and black beans; dry well. Finely chop and dice cilantro, tomatoes, jalapenos, onion and bell peppers. 

To make dressing: Combine olive oil, red wine vinegar, honey, paprika and lime juice. Season with salt and pepper, to taste. 

Mix vegetables with dressing. Serve with tortilla chips.

California Cowboy Caviar

Recipe courtesy of Tara Axell Rosenthal

California Cowboy Caviar

YIELD: Makes 6 cups

INGREDIENTS: 

1 can (15 ounces) white beans, drained and rinsed

1 can (11 ounces) shoepeg or sweet corn, drained

1 can (4 1/4 ounces) chopped black olives

3 green onions, diced

1 cucumber, diced

1 large, ripe, avocado, seeded, peeled and diced

scoop-shaped tortilla chips or lettuce cups, for serving

DIRECTIONS:

Mix beans, corn, olives, green onions and cucumber. Gently fold in avocado and serve with tortilla chips or spooned into lettuce cups.

Variations: Use fresh corn instead of canned. Add heat with minced chiles like serranos or jalapenos.

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