Spicy Pork Stir fry

• 1 pork tenderloin sliced into bite size strips (roughly about 2 lbs)
• 1 tbs cornstarch
  
• 1 green pepper
• 1 tbs minced fresh ginger (or more to taste)
• 2 tbs sesame oil
• 2 tangerines cut into small slices and seeds removed
• 3 heads of bok choy clean and cut into bite sized pieces
• 7 or 8 small mushrooms cut into quarters
• 1/4 tsp Chinese five spice
• 1/4 cup sweet Asian Chili sauce
• 2 tbs soy sauce
• salt & pepper to taste

Toss pork with salt and pepper and cornstarch. In a large skillet place 1 tbs of sesame oil and the ginger and set on med heat. Add in pork and brown until almost completely cooked through (approx. 4 min). Add green pepper and tangerines and cook for another 4 min. Mix soy sauce, chili sauce and Chinese five spice then add to pork and simmer until sauce has thickened, approx. 5 min. Toss in Bok Choy and mushroom and toss. Cook until Bok Choy is wilted about 4 min. Salt and pepper to taste and serve.

Homemade Poptarts

Pie Crust

• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes (you may also use Smart Balance or Margarine)
  
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon Cinnamon
  
• 6 to 8 Tbsp ice water

In a food processor: combine dry ingredients and pulse to mix. Add in butter in small cubes and pulse until the dough is a curd consistency. Add in water a little at a time until the dough forms.

By hand: mix dry ingredients in a bowl. Using a fork or your hands mix in butter until its a curd consistency. Add in water a little at a time until the dough forms.

Chill in the fridge for 10 mins.

Roll out to 1/8 inch thick sheet and cut into even rectangles. You may cut shapes into one side if you like.

Spread Pumpkin Butter, Apple Butter, or Jam onto the middle of one side of the pie rectangle. Place the other pie sheet on top and seal by pressing the sides with a fork. Bake in oven @ 350 for 20 min.

if adding sprinkles (like in the photo above) wipe tarts with an egg wash and then sprinkle.

Pumpkin Waffles

You can use either fresh baked pumpkin or pumpkin in a can. I like short cuts as well :)
Ingredients:

• • 1/4 cup light brown sugar
• • 3 Tbsp. cornstarch
• • 1 1/4 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 3/4 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/2 tsp. nutmeg
  • 2 large eggs/ or 1/2 cup egg substitute
  • 1 cup whole milk/ can sub soy or skim
  • 1 cup canned solid-pack pumpkin/ or fresh if you are feeling frisky
  • 4 Tbsp. unsalted butter, melted and warm
• **if you want to use pumpkin spice omit cloves nutmeg and cinnamon and add 1 tbs pumpkin spice****
  

DIRECTIONS

1. Lightly oil the waffle iron with vegetable oil.

2. Combine dry ingredients and mix well. Make sure there aren't any clumps.

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl. if using egg substitute omit this step.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious. (if not omitted)

9. Once the waffle iron is heated, you’re ready to pour the batter!

Pumpkin Cinnamon Rolls

Roll Dough:
1/4 cup warm water
1 package active dry yeast
1/3 cup warm milk
1 large egg, beaten
3/4 cup pumpkin puree, either fresh or canned
1 tbs melted butter
2 cups all purpose flour
1 1/4 cup whole wheat flour
1/2 cup brown sugar
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg

Filling:
1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 tsp cinnamon
1/4 tsp nutmeg
walnuts or pecans (opitional)

cream cheese frosting:
4 oz cream cheese
1/2 stick of butter (or smart balance 1/4 cup)
1 tsp vanilla extract
2-3 cups powdered sugar

Directions - Bread Maker

Add dough ingredients in this order:
1/4 cup warm water
1/3 cup warm milk
1 large egg, beaten
3/4 cup pumpkin puree, either fresh or canned
1 tbs melted butter
2 cups all purpose flour
1 1/4 cup whole wheat flour
1/2 cup brown sugar
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 package active dry yeast

close and set on dough setting. Let dough rise in bread maker for 1 hr (NO MORE)
Roll out dough and spread on filling.
cut with pizza cutter or knife into strips and roll into pinwheels. Place on greased cookie sheet and back at 375 for 20-30 minutes or until the tops are browned.
Cover with frosting and enjoy.

New Logos

I have been working on a logo that fits my personality and love of baking for quite a while. These are prototypes. Let me know what you think.

Butterscotch Pudding Pie

Makes 2 pies

4.5 hours

Crust:

• 25 graham crackers (broken into pieces) or 3 1/4 cups graham crackers crumbs
• 1/4 cup firmly packed dark brown sugar
• 12 tablespoons unsalted butter (1 1/2 sticks)

Whipping Cream:

• · 1 pint whipping cream
• · ¼ cup powdered sugar
• · 1 tbls vanilla extract

Butterscotch pudding: Recipe courtesy "Joy of Cooking":

• 5 tablespoons unsalted butter
• 3/4 cup firmly packed dark brown sugar
• 3/4 cup heavy cream
• 2 1/4 cups milk
• 1/8 teaspoon salt
• 2 tablespoons water, plus 1/4 cup
• 1 package powdered unflavored gelatin, about 2 1/2 teaspoons
• 1 1/2 teaspoons vanilla extract
• 1/4 cup packed cornstarch

Crust:

Mix Graham cracker crumbs, butter, and brown sugar together well. Press into pie plates. Bake at 350 for 15 minutes and allow cooling before adding pudding.

To make the pudding:

In a small medium saucepan, melt the butter over medium heat. Whisk in the dark brown sugar and cook, stirring, until melted and bubbly. Gradually add in the heavy cream and stir over low heat until the butterscotch is dissolved. Whisk in the milk and salt. Remove from the heat and set aside until lukewarm. Pour the 2 tablespoons of water into a small bowl and sprinkle the gelatin over the top, do not stir. Set aside to let the gelatin bloom.

In a small bowl, whisk together the cornstarch and the remaining 1/4 cup water. Stir the cornstarch mixture into the butterscotch mixture. Cook, stirring constantly, over medium-high heat until the mixture thickens. Reduce the heat to low; stir briskly, and bring to a simmer and cook for 1 minute. Remove from the heat and stir in the gelatin mixture and vanilla. Whisk until smooth. Cover the surface of the pudding with plastic wrap and store in the refrigerator. Allow to set for 4 hours.

Whipping cream:

Beat whipping cream and vanilla to stiff peaks adding powered sugar a little at a time until fully incorporated. Spread over top of pie when pudding is set.

Black Bean Corn Salsa

This is a most easy dip for any entertaining event.

2 cans sweet yellow corn
2 cans black beans
2 cans diced tomatoes. (fresh can also be used sub 4 cups more or less if you like)
2 large hand fulls of cilantro chopped
2 bunches of green onions chopped (around 7 onions)
3 cloves of garlic
2 Jalapeno peppers (more or less if you like spicy or not)
Juice of two limes
salt and pepper to taste

Drain and combine corn, and diced tomatoes. Drain and rinse black beans and add with corn and tomatoes. add in onions, cilantro, Jalapeno peppers and garlic. Toss to combine. Juice two fresh limes over mixture and add salt and pepper to taste.
Refrigerate over night for best results, or eat immediately if you can't wait.