Brown Sugar Cinnamon Pop Tarts

I had recently made Strawberry Pop Tarts, which were a hit. Mom mentioned that Brown Sugar Cinnamon Pop Tarts were her favorite flavor, so I thought I would give that a try for my next round. Just like the Strawberry version, these Pop Tarts are excellent. The delicious pastry combined with the fresh flavors make for a great treat.

Because the Strawberry Pop Tarts were such a hit, I decided to make more this time. The recipe below should yield 16 Pop Tarts, so that there will be plenty to share. The pastry here is the same pie crust pastry recipe that is so versatile. I thought about adding some cinnamon to the pastry dough, but thought it might be too much. Maybe I will try that next time.

Brown Sugar Cinnamon Pop Tarts 

• 4 1/2 cups flour
• 1/2 cup sugar
• 1/2 tsp. salt
• 2 cups cold butter
• 2/3 cup cold water
• 1 Tbsp. honey
• 3/4 cup brown sugar
• 1 1/2 Tbsp. cinnamon
• 2 Tbsp. flour
• Egg wash (1 egg beaten with water)
• 1 cup powdered sugar
• 1-2 Tbsp. milk
• 1 tsp. vanilla
• 1 tsp. cinnamon

In a large bowl, blend flour, sugar, and salt. Use a pastry cutter to cut in butter until mixture is crumbly. Pour in cold water and honey while mixing until a dough ball forms. Refrigerate dough for 30 minutes. Roll out dough to about 1/8 inch thick. Cut into 3x4 inch rectangles. Place a rectangle on a lined baking sheet. Brush each with egg wash. Combine brown sugar, cinnamon, and two tablespoons of flour. Scoop a spoonful onto each pastry, spreading evenly while leaving a 1/4 inch edge. Brush egg wash on the top pastry piece and place pastry, egg wash side down. Crimp the edges of the two layers together, using a fork to create a decorative edge. Use a toothpick to poke a few holes into each pop tart to allow steam to escape. Bake at 375 for 20 to 25 minutes. Allow to cool. Combine the powdered sugar, milk, vanilla, and cinnamon to make the frosting. Spread onto each pop tart. Enjoy!

Italian Beef

Growing up in the Chicago-area, Italian Beef sandwiches were a common meal from any number of local fast-food places. Chicago has many famous beef stands that are reliable sources of a great sandwich. My personal favorite is Al's Beef, just behind my high school in Little Italy. While Italian Beef sandwiches were part of my childhood, we never made them at home. But, with the recent show, The Bear, it occurred to me to try making Italian Beef at home.

There are many recipes available online. Some involve fairly complicated processes, such as searing the meat then slow roasting the beef for 12 hours. But I decided to go with a more simple and direct method--the slow cooker. When I made this recipe, I used the high setting for about three and a half hours. Depending on the timing, you could use the low setting for seven to eight hours. Whatever method that you use, be prepared for your house to smell wonderfully like Al's Beef on Taylor Street for hours. For the bread, the best option is Turano French Rolls, which are crusty yet soft and perfect for being dipped to soak up the gravy.

Italian Beef 

• 3-5 pounds chuck roast
• 3 cups water
• 1 package dry Italian dressing mix
• 1 tsp. parsley
• 1 tsp. oregano
• 1 tsp. basil
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 bay leaf
• 1 tsp. ground black pepper
• Turano French Rolls

In a saucepan, bring the water and all the seasonings to a boil. Place the meat in a slow cooker. Pour the boiling mixture over the meat. Cook on high for 3 to 4 hours or on low for 7 to 8 hours. Remove the bay leaf. Shred or thinly slice the meat and return to the slow cooker. Serve the meat on the Turano French Rolls. Dip the sandwich in the gravy. Enjoy!

Cranberry-nut Coffee Cake

Mom loves coffee cake, so there are a number of coffee cake recipes in her recipe box. This one is a quick bread and is easy to make. Because I love cranberry, especially in the Fall, this coffee cake was a timely treat. I especially like the pairing of cinnamon with cranberry for a nice flavor blend.

I often make my own cranberry sauce because it is easy. But I had a can of whole cranberry sauce that I used for this recipe. Canned whole cranberry sauce is not like the jelly sauce that keeps the form of the can when it comes out because it has whole cranberries mixed in for more of a classic cranberry sauce. Also, the recipe calls for Bisquick mix, but you can easily make your own using flour, baking powder, salt, and butter, as I note in the recipe below.

Cranberry-nut Coffee Cake 

• 1/4 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1/4 tsp. cinnamon
• 2 cups flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 2 Tbsp. melted butter
• 2 Tbsp. granulated sugar
• 1 egg
• 2/3 cup water or milk
• 2/3 cup whole cranberry
• 1 cup confectioner's sugar
• 1/2 tsp. vanilla
• 1 Tbsp. water

Mix the brown sugar, walnuts, and cinnamon; set aside. Combine flor, baking powder, salt, butter, granulated sugar, egg and water/milk. Beat vigorously. Spread batter ina greased 9x9x2. Sprinkle with nut mixture. Spoon cranberry sauce over top. Bake at 350 for 20 to 25 minutes. Prepare the icing by blending the confectioner's sugar, vanilla, and water. Drizzle or spread icing while the cake is still warm. Enjoy!

Chocolate Pudding

What is not to like about pudding? As a kid, we most often had boxed instant pudding. This pudding recipe is easy to make and delicious to eat. And, it can be enjoyed warm or cold. Whether homemade or instant, pudding is always an excellent treat.

I like that this recipe uses dry milk powder. I tend to keep milk powder on hand as a backup for when I am out of milk and to make baked goods richer. The other ingredients are kitchen staples that are readily available. Mom's recipe also offers an alternative of adding one-half teaspoon of peppermint extract. I have not yet tried that variation, but I bet it is delicious. Other flavors could be added to dress up this pudding, such as orange peel or fruit that goes well with chocolate. 

Chocolate Pudding 

• 1 1/3 cup nonfat dry milk powder
• 1/2 c. sugar
• 6 Tbsp. cocoa
• 1/4 c.cornstarch
• 4 c. water

In a saucepan, combine milk powder, sugar, cocoa, cornstarch, and water. Bring to boil. Reduce heat and simmer for 5 minutes. Stir frequently. Pour into dessert dishes. Serve warm or cold. Enjoy!

Oriental Beef Strips on Rice

Mom regularly made Beef Teriyaki when we were kids. This recipe from Mom's recipe box is similar, but with slightly different flavors. I especially like the pairing of soy sauce with sesame seeds. And the ginger adds a nice touch. This recipe requires some time to marinate in the refrigerator. I prepared the meat the night before and allowed it to marinate overnight, which made the meal come together quickly when it was dinner time.

When I made this recipe, rather than using the oven's broiler, I cooked the beef in a skillet on the stovetop. Either way, the recipe makes a delicious dish. The recipe could be modified by using other vegetables, such as bell pepper or celery. If you prefer, you could use fresh ginger or ginger paste instead of powdered ginger. This recipe is a delicious quick meal.

Oriental Beef Strips on Rice 

• 1 pound round steak
• 1 small onion
• 1 clove garlic, minced
• 1/4 cup soy sauce
• 2 Tbsp. packed brown sugar
• 1/2 tsp. ginger powder
• cooked rice
• sesame seeds

Cut the meat into quarter-inch strips. Mix the onion, garlic, soy sauce, ginger, and sugar. Add to meat and mix well. Cover and chill for at least two hours in the refrigerator. Mix the ingredients before cooking. Broil for 7 to 8 minutes or cook in a skillet, stirring as needed. Serve meat with juices over rice and sprinkle with sesame seeds. Enjoy!

Oven-Dried Tomatoes

With my bumper crop of tomatoes this year, I have struggled to come up with things to do. Recently, Laura suggested that I oven dry tomatoes, which is faster than traditional sun drying but still results in concentrated tomato flavor. Oven-dried tomatoes can be added to salad, mixed into your favorite pasta dish, or added to any recipe calling for tomatoes.

For this batch, I used grape tomatoes so the tomatoes would all be about the same size and require the same time to dry out. I am sure that other tomato types would work fine, but larger tomatoes might require more time in the oven. Dried tomatoes can be saved to use later by packing them in oil while stored in the refrigerator or frozen in an airtight bag. If freezing, first freeze the dried tomatoes in a single layer, then transfer into an airtight bag. Packing the tomatoes in oil or freezing allows the tomatoes to last for months.

Oven-Dried Tomatoes 

• fresh tomatoes
• olive oil for roasting and packing

Clean tomatoes. Cut in half. Layer cut tomatoes on a baking sheet coated with olive oil. Roast in the oven at 375 to 400 degrees for 20 minutes. Lower the temperature to 300 degree and roast for another 60 to 90 minutes. Allow to cool. Pack in a jar with oil or freeze. Enjoy the tomatoes!

Whipped Feta

Not long ago, I really enjoyed Whipped Feta alongside vegetables at a restaurant. The Whipped Feta added a fancy touch to the vegetables. Whipped Feta can be used as a topping, a dip, or a spread. I served this along with zucchini fritters, but it is also good on bread or crackers.

When I made this Whipped Feta, I did not add any seasoning. The basic recipe is delicious on its own. But, it could be made with fresh or dried herbs such as oregano, mint, or parsley. It could also be made with sweet additions such as honey or chopped fruit. When serving the Whipped Feta, you can serve it with a bit of olive oil on top along with seasonings or nuts.

Whipped Feta 

• 8 ounce block of feta
• 3/4 cup Greek Yogurt
• 2 Tbsp. olive oil
• optional seasonings

Rinse feta block in water. Crumble the feta into a food processor. Add the yogurt and olive oil. Blend until smooth. Enjoy!