Homemade Applesauce

perfect snack during the apple-rich fall

1 lb. apples (diced small for easy mashing)
1.5 Tb. sugar
a dash of cinnamon
1/4 cup water

Stir ingredients together and microwave, covered, for 8 minutes (if apples are mushy) or 10 minutes (if apples are firm). Remove from microwave and mash.

Easy Peasy Lasagna

Need something quick, but tired of spaghetti? Try this recipe out.

6 lasagna noodles

2.5 - 3 cups marinara sauce (~24 oz. jar)

1 16 oz. can of diced tomatoes (optional)

2 cups grated mozzarella cheese

1/4 cup parmesan cheese

2 - 3 cups fresh spinach (or 1 package frozen spinach)

1 15 oz. container of ricotta cheese

1/4 tsp. salt

1/4 tsp. fresh ground pepper

1 tsp. olive oil

1. Boil lasagna noodles according to directions.

2. Warm fresh (or frozen) spinach in a frying pan with a teaspoon of olive oil until wilted (or warmed throughout). Mix spinach with marinara sauce (and diced tomatoes if using them).

3. Mix ricotta, parmesan, 1.5 cups mozarella, and salt and pepper together.

4. In an 8x8 baking dish, begin to layer. Place a heaping spoonful of sauce on the bottom, then layer with noodles, half of the cheese mixture, and ~1/2 cup sauce. Layer again: noodles, the rest of the cheese mixture, ~1/2 cup sauce. Last layer will be noodles, rest of sauce, and .5 cups mozzarella cheese.

5. Put in oven at 400 degrees for 20 minutes. You could also put this in the toaster oven at the same temp and time for excellent results.

Simplest, Quickest Doughnuts Ever

I am certainly not the first one to think of this - we had these for breakfast on our YW High Adventure and they were such a big hit. To be honest, I was more than just pleasantly surprised. They are unexpectedly delicious and so incredibly easy! I've declared them a conference weekend tradition for our family.
Makes 8 doughnuts.

1 cylinder large buttermilk biscuits (store brand works just as well as Pillsbury)
1 1/2 cups canola oil, for frying
glazes (see below)

1. Prepare all glazes first.
2. Open biscuits and punch out the hole in the middle of each biscuit (they usually come pre-cut).
3. Heat oil in a deep skillet or shallow sauce pan to medium. Fry doughnuts and holes in oil until golden brown, flipping over with a fork when first side is done. Remove from oil with tongs and place on a cookie sheet.
4. Spoon glaze onto doughnuts (or shake in bags of sugar) while they are still hot. Serve soon and enjoy! Keep leftovers out - containers or bags make them a bit too chewy. Eat the same day (day-old doughnuts really emphasize the old).

Glaze suggestions:
Traditional (vanilla)
Maple
Chocolate/Nutella
Powdered sugar
Cinnamon & sugar

Stir 1/2 cup powdered sugar, 1/2 tsp vanilla, and 1 milk together in a small bowl. Replace vanilla with maple for maple glaze. Add 2 Tbsp cocoa powder for chocolate (or just use Nutella if you have some on hand). Shake doughnuts in a bag with 1/2 cup powdered sugar for powdered or 1/2 cup granulated sugar and 1/2 tsp cinnamon for cinnamon & sugar. Add sprinkles if you must.

Homemade fish sticks

so much better and healthier than the frozen stuff!

2 tilapia filets

1/2 cup bread crumbs

1/2 tsp paprika

1/4 tsp salt

1/4 tsp pepper

~ 1/4 cup olive oil

tartar sauce (see recipe below)

1. Cut filets into 1.5 inch sticks.

2. Mix bread crumbs, paprika, salt and pepper together.

3. Put olive oil in a bowl. Dip fish into olive oil and then into bread crumb mixture.

4. Bake in oven (or toaster oven) at 400 degrees for about 10-12 minutes.

Tartar Sauce

1/2 cup mayo
1 Tb sweet (or dill) relish OR chopped up pickles
1 Tb minced onion
2 Tb lemon juice
salt and pepper to taste

Mix together and enjoy. Remember to refridgerate.

Rosemary Sour Cream Mashed Potatoes

This is a tasty side to your upcoming fall dishes.

6 potatoes (peeled and chopped)

2 Tbs. Olive Oil

1 Tbs. fresh rosemary (finely chopped)

1 8oz. container sour cream

salt and pepper

1. Bring water (and a dash of salt) to boil in medium saucepan. Add potatoes and boil for 10 minutes.

2. Drain potatoes and set aside. In same saucepan heat olive oil, then add salt, pepper, and rosemary and let simmer stirring constantly for 30-60 seconds. Add rosmary mixture and sour cream to potatoes and mash. Add salt and pepper to taste.

*disclaimer: if you are not a fan of strong rosemary flavor, reduce fresh rosemary to 2 teaspoons.

Coconut Layer Cake

Delicious. What more can I say?

1 3/4 cups cake flour
4 large eggs, room temp
1/2 cup milk, room temp
2 tsp coconut extract
1 1/4 cups sugar
2 tsp baking powder
3/4 tsp salt
2 sticks butter, softened but still cool, cut into 16 pieces
1 recipe coconut frosting (below)
unsweetened, shaved coconut

1. Adjust oven rack to lower-middle position and preheat to 350. Generously grease two 8- or 9-inch round pans and line with parchment or wax paper circles. Grease paper circles and dust with flour, tapping out the excess.

2. Beat the eggs, milk, and coconut extract with a fork in a bowl and set aside. Combine flour, sugar, baking powder and salt in the bowl of a mixer and beat for 30 seconds to combine. With the mixer running on low speed, add the butter one piece at a time; mix until the butter and flour begin to clump together and look sandy and pebbly with some pieces the size of peas after all the butter is added.

3. With the mixer still at the lowest speed, add approximately one cup of the egg mixture then increase the speed to medium high and beat until light and fluffy, about 1 minute. Add the remaining egg mixture in a slow, steady stream. Stop mixer, scrape down sides and bottom of the bowl. Beat again a medium high until thoroughly combined, about 15 seconds.

4. Divide batter equally between two pans; spread to the side of the pans and smooth with a rubber spatula. Bake until cake tops are light gold and an inserted toothpick comes out clean, 22-25 minutes (add ~5 minutes for 8-inch rounds). Cool on wire rack for 10 minutes. Run a knife around the perimeter of the pan to loosen. Invert cakes on to a large plate, peel of the paper and reinvert to cooling rack. Cool completely before icing.

Coconut Frosting
1/3 cup butter, softened
3 cups powdered sugar
pinch salt
3 Tbsp coconut milk
1/2 tsp coconut extract

Beat butter in a small bowl until light a fluffy. Add 1 cup powdered sugar, salt, coconut extract and 1 Tbsp coconut milk. Mix slowly as the sugar incorporates then faster as is becomes smooth. Add remaining sugar and coconut milk and repeat mixing. Beat until smooth and creamy. Add more sugar or more milk to achieve desired consistency (but no more than 1/4 sugar or 1 tsp milk). Top with unsweetened, shaved coconut.


This recipe is a variation of Yellow Layer Cake. Just replace coconut extract with vanilla to make the yellow cake and frost with any frosting you like!

Spring Rolls

14 oz (one package) extra firm tofu
1 tablespoon soy sauce
1 teaspoon fresh ginger, shredded
1/2 teaspoon garlic salt
1 tablespoon sesame seed oil
1/2 package rice vermicelli (very thin rice noodles)
10-15 spring roll skins (rice paper)
fresh cilantro
2-3 carrots, peeled and shredded
ripe avocado, thinly sliced
1 cup bean sprouts or very thinly sliced cabbage
* * * * * * *
Spring Roll (inside) Sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
juice of half a lime
1 teaspoon fresh ginger, shredded
1-2 tablespoons water

1. Prepare tofu: drain and dry with a clean kitchen towel to get most of the moisture out. Cut in to half-inch 'cube-sticks'. Prepare 1/4 cup water + 1 tablespoon soy sauce + 1 teaspoon ginger + 1/2 teaspoon garlic salt, stir. Place tofu in dry pan and cook off more moisture until edges turn a light golden color. Give 1/2 cup prepared soy sauce mixture a quick stir and pour over tofu and sauté until all the water is evaporated. Add a tablespoon of sesame oil, turn heat up to medium high and sauté until thoroughly browned (about 10 more minutes). Set aside in a small bowl. Meanwhile, prepare sauce for inside the spring rolls by stirring all ingredients together in a small bowl or cup.

2. Prepare rice vermicelli: bring 2 quarts of water to a boil, adding noodles and boiling for 3-5 minutes until al dente. Drain and set aside.

3. Assemble spring rolls: Fill a pie pan or skillet with warm water, and then gently dip one rice paper wrapper in the water for 3-5 seconds to soften. (Be careful not to over-soak the wrappers!) Remove, and lay on a flat surface or large plate. In a horizontal row across the top-center of the wrapper, first place a few cilantro leaves, then a finger-full of carrots, one avocado slice, one slice of tofu, a finger-full of cabbage and finally a finger-full of rice noodles, leaving at least 2″ space on the right/left sides. Fold the top right and left sides of the wrapper tightly over the mixture, making sure the two side touch in the middle over the filling. Then fold over the top side (taking care to pack in the filling so that it’s nice and snug!), and then finally roll the pack over the remaining bottom side. Repeat with remaining ingredients.

Dipping sauces

Peanut Sauce
2 tablespoons peanut butter
1 tablespoon rice vinegar
juice of half a lime
1 teaspoon fresh ginger, shredded
1+ tablespoon water, to achieve desired consistency

Soy Sauce
Use leftover inside sauce, adding 1-2 teaspoons additional soy sauce

Sweet Chili Sauce
Found in the Asian food isle

main photo and some instructions borrowed from this site.

England's famous summer cake

This recipe was found in relish magazine and made for a family dinner. It was enjoyed by both young and old and everyone wanted seconds. Too bad the recipe serves 8 (or 15+ as the family dinner required).

8 cups berries (blue-, straw-, rasp-, black-berries)

1 cup water

3/4 cup sugar

1 Tb vanilla

1 (18 oz) brioche loaf (or any dense sweat bread, we used cinnamon swirl)

1. Mix 6 cups berries with water and sugar in large sauce pan. Cook over medium heat, stirring gently until berries soften and sugar dissolves, about 15 minutes. Remove from heat.

2. Stir in 1.5 cups berries. Strain berry mix reserving all juice. Line a 2-quart serving bowl with plastic wrap.

3. Cut a piece of bread to fit the bottom of the bowl. Dip in juice and place at bottom of bowl. Cut remaining bread into wedges (or if your bread is sliced, just use the slices), dip in juice one at a time.

4. Place 3/4 of juice soaked bread against the sides of the bowl, pressing to remove any gaps. Spoon berries into the center. Top with remaining bread.

5. Cover with plastic wrap. Press down with hands until juices rise to the top (we did not do this and everything turned out just fine). Place plate on top and set weights on the plate (2 cans of soup work well). Refrigerate at least 8 hours.

6. To serve, remove weights, plate and top plastic wrap. Place a serving plate on top of bowl and quickly turn bowl over, shaking gently so the the pudding releases from the bowl. Remove plastic wrap. Cute into wedges and serve with remaining berries and whipped cream (we used vanilla ice cream). Enjoy!

Spicy Chocolate Cookies

I saw this recipe in Real Simple several years ago but never made them. I'm glad I finally did because they are quick, simple, unique, and so amazingly delicious.

2 cups all-purpose flour
2 cup unsweetened cocoa powder
1teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ to 1 teaspoon cayenne pepper
1 cup unsalted butter (2 sticks)
2 cups brown sugar
2 large eggs
2 teaspoons vanilla extract

1. Combine dry ingredients in a medium bowl. Mix thoroughly with a whisk and set aside. In a mixing bowl, beat the butter until fluffy. Add the brown sugar and beat until creamy. Add the eggs and vanilla extract and beat on high until fluffy, about 1 minute. Gradually mix the flour mixture into the butter mixture until the butter is just incorporated. The dough may be crumbly.

2. Form dough into balls and bake as instructed below. Or, turn the dough out onto wax paper. Use the paper (and fingers) to shape and roll the dough into a compact cylinder about 10 inches long and 1 1/2 to 2 inches in diameter. Wrap tightly, folding or twisting the ends to seal. Chill for at least 45 minutes in the refrigerator or freeze (for up to 3 months) until needed.

3. Before baking, preheat oven to 375°. Unwrap the dough (if frozen, let thaw for 5 minutes). On a cutting board, cut it into slices about 1/4 inch thick. Place the slices about 1 inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes. Let cool until the cookies are firm enough to be moved, about 5 minutes. Transfer to a rack to cool completely.

Variation: add 1/2 cup chocolate chips after flour and butter mixtures are incorporated.

Chocolate Zucchini Bread

Another great recipe for those abundant summer zukes. And perfect for the visiting teachee. ha ha!

2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
3 eggs
1 cup white sugar
1 cup brown sugar
1 cup bakers cocoa
1 cup oil
2 cups grated zucchini (one large or three small)*
3 tsp vanilla

3/4 cup semi-sweet chocolate chips
1 cup walnuts (optional)

*you don't need to squeeze any of the water out of the zucchini like some recipes call for.


1. Preheat oven to 375°. Lightly grease two 9x5 inch loaf pans. 

2. Whisk flour, soda, baking powder, salt, and cinnamon together in a small bowl. Set aside.

3. In a large bowl, combine eggs, sugars, cocoa, oil, and vanilla and mix well. Stir in grated zucchini with a wooden spoon or spatula. Stir dry ingredients into the wet mixture. Fold in chocolate chips. Spoon batter into pans.

4. Bake for 40-50 minutes, or until inserted toothpick comes out clean. Let sit for 10 minutes in pan then transfer to a wire rack to cool.

English Tea Scones

Surprisingly easy and quick, these scones are a great alternative for breakfast or dessert. And of course there is always afternoon tea. So proper.

2 cups all-purpose flour
1 Tbsp baking powder
3 Tbsp sugar
1/2 tsp salt
5 Tbsp cold butter, cut into 1/4-inch cubes
1/2 cup fruit*
1 cup heavy cream

*variations
any berry (fresh or frozen, not thawed).
blueberry lemon: add 1 tsp lemon zest with the butter + blueberries.
cranberry orange: add 1 tsp orange zest with the butter + 3/4 cup dried cranberries.
chocolate cherry: 2/3 cup dried cherries, chopped up + 1/3 cup mini chocolate chips (my fave).
white chocolate raspberry: 1/3 cup white chocolate chips + raspberries

1. Preheat oven to 425°. Place flour, baking powder, sugar, and salt in a medium bowl and whisk together. Add the butter cubes individually and quickly cut in with your fingertips until the mixture resembles a coarse meal with a few slightly larger butter lumps. Add the fruit and quickly mix in.
2. Stir in the heavy cream with a rubber spatula until the dough begins to form. Transfer the dough and all the dry flour bits to the counter top and knead the dough just until it comes together anto a rough, slightly sticky ball.
3. Press dough out into a rectangle 3/4" thick and about 12" x 5". Cut down the middle then cut each half into seven wedges (see fig. 1).
4. Bake 12- 15 minutes until golden brown. Cool on a wire rack for at least 10 minutes. serve warm or room temperature with lemon curd, fruit preserves and whipped cream.

Homemade Stovetop Mac n' Cheese

Mac n' cheese from a box is pretty tasty and very easy. But let's face it, it's not real food. Could it be possible to make your own mac n' cheese from scratch in the same time it takes to make it from the box? The answer is a big, cheesy YES! You will spend the entire cooking time at the stove but when you're through, you'll have real mac n' cheese. Well worth it!

1 lb pasta (macaroni, shells, bow ties, etc.)
2 Tbsp butter
2 Tbsp all-purpose flour
1 cup milk
2 cups extra sharp cheddar, shredded
salt and pepper to taste

1. Prepare by setting out all ingredients and shredding cheddar first (it's good to have the cheese closer to room temp, than fridge temp). Get water boiling in a large pot for pasta.
2. Melt butter in a medium sauce pan over medium heat. Whisk in flour until completely incorporated. Cook flour in butter for a couple minutes (it should bubble slightly), whisking constantly. Slowly add milk in a steady stream, whisking constantly to create a smooth mixture. Let the roux cook - whisking frequently - for five or so minutes until it begins to thicken. Remove from heat.
3. Add shredded cheese to the roux by the finger-full and whisk until melted. Continue until all the cheese is melted into the roux, making your cheese sauce. If needs be, return sauce to low heat to completely melt the cheese. Note: don't let the sauce get too hot... that will make the cheese turn into a chewy glob.
4. Meanwhile, cook pasta according to directions, drain and return to large pot. Pour cheese sauce over pasta and stir to combine. Add salt and pepper. Enjoy!

Makes great leftovers!