Ultimate Plum Torte

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Ultimate Plum Torte

This dessert has received many rave reviews.  It is the ultimate fall dessert.  It’s heavenly, scrumptious, outrageously good!  Serve slightly warm with real whipped cream on the side.  Make this for your next party and you’ll see what I’m talking about.

I had very sweet plums so I used 3/4 cup sugar, but if your plums aren’t as sweet, you might want to use the 1 cup of sugar.  I also sprinkled 2 to 3 tablespoons sugar on top before baking.

  • 3/4 to 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup flour, sifted (5-oz.)
  • 1 teaspoon baking powder
  • Pinch of salt (optional)
  • 2 eggs
  • 6 purple plums, halved and pitted
  • Sugar, lemon juice for topping

Heat oven to 350 degrees.

Cream sugar and butter in a mixer bowl.  Add flour, baking powder, salt and eggs and beat well.

Spoon batter into a springform pan of 8, 9 or 10-inches.  (I used 9-inch.)  Place the plum halves skin side up on top of the batter.  Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit.

Bake 1 hour, approximately.  Remove and cool; refrigerate or freeze, if desired. Or cool to lukewarm and serve plain or with whipped cream.

(To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Tip:  To freeze, double-wrap the torte in foil, place in a plastic bag and seal.

Serves 8.

“There’s nothing like the beauty of a loving heart.”

 

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Chicken Meatball and Orzo Soup

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Chicken Meatball and Orzo Soup

This soup has the most amazing broth!  Very comforting on a chilly day.  Those days are coming soon and I urge you to try this soup.  You won’t be disappointed.  Yum!

  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 8 cups chicken stock
  • 1/2 cup uncooked orzo pasta
  • 1 tablespoon lemon juice
  • 2 teaspoons dried parsley

For the chicken meatballs:

  • 1 pound ground chicken
  • 1/3 cup Panko crumbs
  • 1/4 cup Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • Salt and pepper, to taste

In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, and garlic powder.  Season with salt and pepper, to taste.  Stir until well combined.  Roll mixture into 3/4-to-1-inch meatballs.  You should get around 25 to 30 meatballs.

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.  Add meatball, in batches, and cook until all sides are browned, about 2-3 minutes.  Transfer to a paper towel lined plate; set aside.

Add remaining 1 tablespoon oil to the stockpot.  Add the garlic, onion, carrots and celery.  Cook, stirring occasionally, until tender. about 4-5 minutes.

Pour in chicken stock and bring to a boil.  Stir in orzo and meatballs;  reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes.  Stir in lemon juice and parsley; season with salt and pepper, to taste.

Yield:  4 large servings.

“God-the Perfect Father-will never let us down, leave us, or stop loving us.”

Cheesy Avocado Quesadillas

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Cheesy Avocado Quesadillas

I have to say, these are so good they are addicting.  Very easy and a quick supper on the table in no time.

  • 1 pound ground beef
  • 1 tablespoon taco seasoning mix
  • 1 (4-oz.) can chopped green chiles, drained
  • 8 (8-inch) flour tortillas
  • 1 (16-oz.) can refried beans, heated
  • 2 avocados, peeled, halved, seeded and sliced
  • 2 cups shredded mozzarella cheese

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

Brown ground beef in a skillet over medium heat and cook until browned, making sure to crumble the beef as it cooks.  Drain excess fat and stir in taco seasoning and green chiles; set aside.

Top tortilla with refried beans, ground beef mixture, avocado and mozzarella, and then top with another tortilla.  Repeat with remaining tortillas to make 4 quesadillas.

Place quesadillas onto the prepared baking sheet.  Place into oven and bake until the cheese has melted, about 8-10 minutes.

Makes 8 servings.

“We rest well when we’re in the loving arms and perfect will of God.”

Baked Peach Hand Pies

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Baked Peach Hand Pies

August is National Peach Month.  I thought before this month was over, I needed to bake something with peaches.  I made these delicacies and took them to the senior center when I went to play bridge this week.  Everyone just loved them!  And may I just say, I love peach anything!!

  • 4 peaches, peeled, pitted, cut into 1/2-inch pieces (2 cups)
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 boxes refrigerated pie crusts
  • 1 egg white

Glaze

  • 2 cups confectioner’s sugar
  • 1/4 cup milk

In medium saucepan, combine peaches, both sugars, lemon juice, salt, cinnamon and vanilla.  Bring to a boil.  Reduce heat, cook over medium heat, stirring occasionally, until thickened and syrupy, about 8-10 minutes.  Cool to room temperature and then put in a bowl and refrigerate until cold, about an hour.

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.  Remove pie crusts from the packages and allow them to come to room temperature.

Lightly dust your work surface with flour.  Unroll pie crusts and cut 4 circles from each crust using a 4-inch biscuit cutter.  You’ll have to re-roll the scraps to get the 5th circle.  Or maybe even 6 circles.

Beat egg white with 1 teaspoon water in a small bowl until frothy.

Place 1 tablespoon of the filling into center of the circle.  Brush a little egg wash around the edge of the circle and then fold in half.  With tines of a fork, seal edges.  Make 3 small slits on top of each hand pie with a knife to prevent bursting.  Then brush egg wash over each hand pie.  Bake for about 15 minutes.

While pies are baking, whisk together the confectioners sugar and milk in a bowl until smooth.

Remove pies from the baking sheet onto another baking sheet lined with wire rack.  Drizzle glaze over pies and let dry.

You should yield 20 to 24 pies.

“Focus on God and regain perspective.”

 

 

Korean Beef Bowl

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Korean Beef Bowl

Leftover rice?  Try this quick and easy recipe.

  • 1/4 cup brown sugar, packed
  • 1/4 cup reduced sodium soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon crushed red-pepper flakes, more or less to taste
  • 1/4 teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 2 green onions, thinly sliced
  • 1/4 teaspoon sesame seeds
  • Rice

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.

Heat vegetable oil in a large skillet over medium high heat.  Add garlic and cook, stirring constantly, until fragrant, about 1 minute.  Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.

Serve immediately, garnished with green onion and sesame seeds, if desired.

Serves 4.

“We honor the Creator when we honor the memory of His creatures.”

Banana Layered Pie

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Banana Layered Pie

This pie is so easy to make and so delicious.  You will get rave reviews and will make this over and over again.

  • 2 1/4 cups cold milk
  • 1 package (6-serving size) Jello Vanilla Instant Pudding and Pie Filling
  • 1 baked 9-inch pie shell or prepared graham cracker crumb crust, cooled
  • 2 medium to large bananas
  • 1/2 cup thawed Cool Whip whipped topping

Pour cold milk into bowl.  Add pie filling mix.  With electric mixer at low speed, beat until blended, about 1 minute.  Pour 1/2 cup of the pie filling into pie shell.

Slice 1 banana; arrange slices on filling in shell.  Top with 3/4 cup of the pie filling.

Blend whipped topping into remaining pie filling.  Spread over filling in the shell.  Chill about 3 hours.  Slice remaining banana; brush with lemon juice.  Arrange banana slices on pie.  Garnish with additional whipped topping, if desired.

Makes 1 (9-inch) pie.

“For all eternity, God’s love endures forever.”

Sea Foam Salad

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Sea Foam Salad

I was so hungry one day for something cold and refreshing.  I had all the ingredients in my pantry so this is what I made.  I made only half of this recipe and put it in a smaller bowl.  So simple and so delicious!

  • 1 (29-oz.) can pears, in heavy syrup
  • 1 (6-oz.) package lime jello
  • 1 (8-oz.) package cream cheese, softened
  • 1 cup heavy cream

Open can of pears and drain liquid into a medium saucepan.  Set pears aside.

Bring liquid to a boil over high heat.  Remove from heat and use a whisk to stir in the package of dry jello.  Stir constantly until jello is dissolved.

Add the jello mixture, pears and cream cheese to your blender or food processor and blend until smooth.

Meanwhile, in a large bowl, beat the heavy cream on high speed until stiff peaks form.  Do not over beat.

Fold the whipped cream into the blended jello mixture.  It’s okay if there are a few streaks of cream.  Pour the mixture into a jello mold, bundt pan, 9 x 13 pan or a large bowl.  If you use a pan that you want to invert, spray the pan with cooking spray before pouring it in.  (And then when you invert, you may need to dip bottom of pan into hot water for several seconds before turning it over.)

Cover and refrigerate for several hours or overnight.

Serves 12.

“The glory of life is to love, not to be loved; to give, not to get; to serve, not to be served.”