The Scalloped Parsnips I made last week were such a hit, parsnips got added to the menu again! This time in Latke form. The flavor was not quite as pronounced as it was mixed in with carrots, and potatoes. We still loved them. It is great when you find a new vegetable that all your kids love. We served these latkes with a choice of applesauce, sour cream, or ketchup. Also, as it was vegetarian Thursday, these were the main dish with a side of green peas and garlic bread. They would be a great fun side dish for pretty much any meat course you can think of. Make them, eat them, thank me later 🙂
Recipe from Company’s Coming Celebrating the Harvest
- 1 1/2 cups grated peeled potatoes
- 3/4 cup grated peeled carrots
- 3/4 cup grated peeled parsnips
- 1 large egg, beaten
- 1/4 cup all-purpose flour
- 1 1/2 tsp. lemon juice
- 1 small garlic clove, minced
- 1/4 tsp. dried thyme
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 cup cooking oil
- Serve with applesauce or sour cream
1. Mix together potatoes, carrots and parsnips in strainer and let sit for 15 minutes. Discard all liquid. Place in bowl.
2. Stir in remaining ingredients except cooking oil.
3. Heat about 2 Tbsp. of the oil in large skillet. Add about 1/4 cup of potato mixture pressing down slightly. Continue with remaining mixture. Cook each side for about 4 minutes. Heat remaining oil and continue until done. Drain on paper towels.
4. Eat and enjoy!
It is the season for birthdays in this house. Happy Birthday Mom! It was also my daughters big day yesterday, so slumber party will commence on Friday evening. This makes for a pretty busy week and wouldn’t you know it I have been coughing through the whole thing. It is very tiresome. Cold season is upon us and my family has been hit with a vengeance! Here’s hoping we all get well quickly. Cough and all I still made muffins. I probably should lay off of sugar for a while but these comforting homey muffins were just too good to resist. So I made them, and ate them and all seemed well in my world at least for a wee bit.
Recipe from Betty Crocker
Makes 12 muffins
- 1 3/4 cups Gold Medal® all-purpose flour
- 3/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs, beaten
- 2/3 cup oil
- 1/4 cup applesauce
- 1 teaspoon vanilla
- 1 large apple, peeled, shredded (about 1 cup)
- 1/3 cup cream cheese (from 8-oz package)
- 3 tablespoons packed brown sugar
- 2 tablespoons Gold Medal® all-purpose flour
- 1 tablespoon butter or margarine, softened
- 1. Place cream cheese in small mixing bowl. Measure out brown sugar, remove 1 Tbsp. and add to cream cheese. Place remaining brown sugar in large mixing bowl. To brown sugar add flour, baking powder, cinnamon and salt.
- 2. Beat eggs in separate small mixing bowl. Remove 1 Tbsp. of egg to cream cheese bowl. To eggs add, oil, applesauce, and vanilla.
- 3. Beat into dry ingredients until just combined. Stir in grated apple.
- 4. Beat together cream cheese, brown, sugar and egg.
- 5. Line 12 muffin cups with paper liners. Place a spoonful of muffin batter into each cup. Top with a heaping tsp. of cream cheese. Top with additional spoonful of muffin batter.
- 6. Mix together streusel ingredients and sprinkle on top of muffins.
- 7. Bake for 25 minutes at 350 degrees. Remove from oven and let cool.
- 8. Eat and enjoy!
I made a small little cake and some homemade ice cream for my little family of five last night. At first I was reading the ingredients and it kind of freaked me out a bit. No eggs, in cake. Do I add eggs, alas, it must be a misprint. Well, Betty Crocker has never lead me amiss in the past, so we will try it out. Cake with no eggs. Lucky I did because we got to enjoy one of the moistest, full of flavor cakes, ever! Even my pie loving husband proclaimed that I should definitely make this one again! I am tempted to eat the rest of the cake for lunch today, so I will be sending the leftovers to work with my husband. If you are looking for a smaller cake, with lots of flavor, look no further, this is it, the one you’ve been looking for!
Recipe from Betty Crocker Fall Baking (recipe magazine)
- 1/3 cup butter (do not use margarine)
- 3/4 cup granulated sugar
- 1 cup applesauce
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 tbsp. butter (do not use margarine)
- 1 cup powdered sugar
- 1/2 tsp rum flavor
- 4 tsp milk
1. Grease a 8×8 inch cake pan. Pre heat oven to 350 degrees.
2. For cake, melt butter in medium-sized saucepan and cook over medium for about 2-3 minutes until it just starts to turn brown. Remove from heat and stir in sugar, applesauce and vanilla. Stir in dry ingredients and stir until just combined. Pour into prepared pan and bake for 30 minutes.
3. To make glaze, melt butter in small saucepan and cook over medium heat for 2 minutes, again, until just turned brown. Remove from heat, stir in remaining glaze ingredients and pour over warm cake. Sprinkle with additional cinnamon.
4. Serve cake warm. Eat and enjoy!