Since St. Patrick’s Day is next week, I thought an Irish recipe would be appropriate. Bonus points because this recipe has Guinness in it!
- 2 pounds chuck roast, cut into 1-inch cubes
- 3 tablespoons vegetable oil, divided
- 2 tablespoons all-purpose flour
- 1 pinch salt and ground black pepper to taste
- 1 pinch cayenne pepper
- 2 large onions, chopped
- 1 clove garlic, crushed
- 2 tablespoons tomato paste
- 1 1/2 cups Guinness
- 2 cups chopped carrot
- 1 tablespoon chopped fresh parsley for garnish
Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.
For the Closing Ceremonies of this year’s Russian Olympics, I tried a new twist on my standard booze soaked cake…a White Russian cake. I used a premixed White Russian cocktail from Kahlua, but you could also substitute vodka and Kahlua in the proper proportions. I think this was one of the best cakes I’ve ever made!
- 1 (18.25 ounce) package white cake mix
- 1 cup Coffe-Mate Italian Sweet Créme non-dairy coffee creamer
- 1 cup White Russian mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 (3.5 ounce) package instant white chocolate pudding mix
- 1 cup Coffe-Mate Italian Sweet Créme non-dairy coffee creamer
- 1/4 cup White Russian mix
- 2 cups heavy cream, whipped
Preheat oven to 325. Grease and flour three 8- inch pans.
Mix together the cake mix, 1 cup creamer, 1 cup White Russian mix, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15-20 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling.
To make the White Russian whipped cream filling: Combine pudding mix, 1/4 cup White Russian mix and 1 cup creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the White Russian mixture. Use to fill and frost top of the cake. Refrigerate until ready to serve.
I thought I’d share this recipe since the commemoration for Santa Lucia is this week. I can’t verify the authenticity of the recipe, since I’m not Swedish, but I do know that the children love it when I make these, and Bunny loves getting to play Santa Lucia on December 13!
- 1 package dry yeast
- 1/4 cup very warm water
- 1/2 cup milk, scalded and then cooled
- 1/4 cup sugar (plus extra for sprinkling)
- 1/4 cup softened butter (plus extra for brushing on top)
- 2 eggs
- 1/2 tsp. ground cardamom
- 1/2 tsp. salt
- pinch saffron (or yellow food coloring)
- 1/2 tsp. orange zest
- 3-3 1/2 cups flour
Dissolve yeast in warm water.
Stir in milk, sugar, butter, 1 egg, cardamom, saffron or food coloring, salt, and orange zest.
Stir in 1 1/2 cups flour and beat until smooth.
Stir in enough remaining flour to make the dough easy to handle.
Turn out onto a floured surface and knead 5-10 minutes.
Place in a greased bowl, turn, and cover. Let rise in warm place until doubled in size (about 1 1/2-2 hours).
Punch down the dough. Divide into two portions and cut each portion into six pieces.
Shape each piece into a smooth rope about 10-12 inches long.
Shape each rope into an “S” shape and curve both ends into a tight coil.
Place one raisin in the center of each coil.
Place on greased cookie sheets. Brush the tops with butter.
Let rise in a warm place for 30-45 minutes.
Heat the oven to 350. Brush the buns with the remaining egg beaten and mixed with water, and sprinkle with sugar.
Bake for 15-20 minutes or until golden brown. Serve warm.
This recipe is so easy, and looks so pretty! It would make a great addition to anyone’s Christmas baking! (Also, did you know that you can buy pre-crushed peppermints? No more hammering with a rolling pin, and never getting them fine enough, or running them through the food processor, and ending up with peppermint dust!)
- 1 package (12 oz.) semi-sweet chocolate chips
- 1 package (10-11 oz.) white chocolate chips
- 2 tsp. vegetable oil or shortening
- 1/2 cup crushed peppermint candy pieces
Line a jelly roll pan (about 10×15) with parchment paper.
Melt semi-sweet chocolate in a double boiler. Spread over parchment paper.
Melt white chocolate and vegetable oil in a double boiler. Spread down center of semi-sweet chocolate, and swirl with a skewer.
Sprinkle peppermint pieces over the top.
Refrigerate until firm, then break into pieces.
It’s almost Thanksgiving! Here are a few of my favorite Thanksgiving-ready pie recipes:
- S’mores Pie
- Apple-Cranberry Pie (also known as “Wassail Pie” in our house)
- French Silk Pie
- Caramel Apple Pie
- Butterscotch Pie
- Pecan Pie (corn syrup free!)
If anyone’s wondering, I just use the standard Libby’s Famous Pumpkin Pie recipe…nothing too fancy there!
Today I’ll share a bonus Tasty Tuesday pie recipe, in honor of the Thanksgiving holiday next week. You can never have too many pies at Thanksgiving! (Trust me, I should know…I got roped into making six of them this year!) I like this particular recipe because it doesn’t use corn syrup.
- 1 cup light brown sugar
- 1/4 cup white sugar
- 1/2 cup butter
- 2 eggs
- 1 tablespoon all-purpose flour
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 9-inch unbaked pie crust
Preheat oven to 400.
In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar, and flour; mix well. Last add the milk, vanilla, and nuts.
Pour into pie crust. Bake in preheated oven for 10 minutes, then reduce temperature to 350 and bake for 30 to 40 minutes, or until done.
Thanksgiving is next week…can you believe it?!? Here’s another family favorite pie recipe…this is the one that Bunny requested (demanded?) that I make this year. It’s truly a labor of love, for me at least, because I hate tempering eggs! It’s worth it though…there’s nothing quite like a homemade butterscotch pie!
- 1 9-inch pie crust, baked and cooled (make sure to poke holes in the crust with a fork before baking!)
- 3 Tbsp. butter (no substitutions)
- 1 cup packed dark brown sugar
- 1/2 cup boiling water
- 1/4 cup cornstarch
- 1/4 tsp. salt
- 1 3/4 cups whole milk
- 1/2 cup heavy cream
- 4 large egg yolks
- 1 tsp. vanilla extract
- Whipped cream for topping
In 12-inch skillet, cook butter over medium heat for 6 to 7 minutes or until butter melts and turns deep golden brown in color, being careful not to burn. Add brown sugar and stir until blended. Carefully stir in boiling water; boil 1 minute, stirring constantly until smooth. (If there are a few lumps of brown sugar, that’s OK.) Remove from heat.
In 3-quart saucepan, combine cornstarch and salt; with wire whisk, mix in milk, cream, and brown sugar mixture. Cook over medium heat until mixture thickens and boils, stirring constantly; boil 1 minute. Remove from heat.
In small bowl, with wire whisk, lightly beat egg yolks. In thin steady stream, whisk about 1/2 cup hot milk mixture into yolks. Gradually whisk yolk mixture back into milk mixture, stirring rapidly to prevent curdling. Cook over low heat, stirring constantly, until mixture is very thick and coats the back of a spoon well. Stir in vanilla.
Pour hot filling into cooled pie crust; press plastic wrap onto surface. Refrigerate overnight until filling is set. Top with whipped cream, if desired.
Since Thanksgiving approaches, I thought I’d share the recipe for one of our Thanksgiving standards…caramel apple pie. It even won second place at a church pie contest a while back!
20 individually wrapped caramels
1/2 cup all-purpose flour
5 large Granny Smith apples–peeled, cored and sliced
3/4 cup caramel ice cream topping
1 teaspoon lemon juice
1 9-inch unbaked pie crust
Preheat oven to 350.
Unwrap and cut caramel candies in half. In a large bowl, mix candy with flour. Stir in apples, ice cream topping, and lemon juice. Pour filling into pie crust.
Place in oven on a sheet of foil to catch the drips. Bake in preheated oven for 50 minutes, or until golden and bubbly.
Since fall (and the approach of Thanksgiving), is the time of year when it’s all about pumpkins, I thought I’d share a few of my favorite pumpkin recipes. And one of them isn’t even a dessert!
- Creamy Pumpkin Soup
- Pumpkin Cheesecake
- Pumpkin Spice Cake
- Pumpkin and Apple Bread
- Pumpkin Cupcakes with Ginger and Cream Cheese Frosting
Also, you can add a can of pumpkin to pretty much any chili recipe to add a little depth and some extra nutrients! Can you tell I love cooking and baking with pumpkin?