Category Archives: Recipes

Apple Cobbler

Bowl of Gala Apples for Apple Cobbler

 

The delight of fall is seeing all the apples in the orchards and shops with apple cobblers, apple pies, candied apples, apple chips, apple bread, and apple cider.  Also in the fall, there are pumpkins of every size, squash of every variety , walnuts, hickory nuts, and pecans.  It is really harvest time.  Much thanks to be given.

small wagon

 

There are many apple cobbler and pie recipes and every cook has a favorite.  My aunt would lay out a ring of pie dough about 8 inches circle, add apple slices, sugar and cinnamon, probably butter, before wrapping the apples in a little packet to bake.  I have not tried that method, I am sure it would not taste the same.

The recipe included here is one I found long time ago, do not remember the original source.  It was for peach cobbler, which was good too.  I adapted it for apple cobbler.

Gala Apple Cobbler

Gala Apple Cobbler

Apple Cobbler

Julia Ann
An easy quick recipe to make an apple cobbler. It has a cake like topping instead of a crust.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Desserts
Cuisine American
Servings 8 -10

Ingredients
  

  • 3-4 Gala apples 16 oz. peeled and sliced

Instructions
 

  • Preheat oven 350 F.
  • Add lemon juice to sauce pan of water, lemon juice prevent apples from turning brown.
  • Peel and slice apples into the pan, heat until just soft, not over cooked.
  • Drain apples before using.
  • Pour the melted butter in 9 x 13 cake pan.
  • Mix flour, sugars, baking powder, salt and spices in a large bowl.
  • Stir in the milk until well blended. This is a thin batter.
  • Pour the batter over the butter in the cake pan, do not stir.
  • Sprinkle the raisins over the batter.
  • Add the drained apple slices.
  • Sprinkle top with pecan pieces.
  • Mix bread crumbs and brown sugar together, sprinkle sweet crumb mixture of the top of the cobbler
  • Bake for 45 minutes or until toothpick comes out clean when tested.

Notes

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Serving of Apple Cobbler

Serving of Apple Cobbler

From Julia Ann’s Kitchen, where you are always welcome to visit.

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American Persimmon Cake

American Persimmon

In the midwest and southeastern part of the United States recipes for persimmon cake, puddings, cookies, cheesecakes and ice cream are as popular as pumpkin recipes.  I had not eaten anything persimmon in central Indiana until I married and lived in southern Indiana. It was a yearly treat for my husband’s family.  So I learned to like this strange little fruit.  It is bitter if eaten before it’s time,  it’s ripe after the first frost.  Best eaten in desserts with whipped cream.

American Persimmon (Diospyros virginiana)

American Persimmon (Diospyros virginiana) http://kids.britannica.com/comptoms/art-153606

An interesting fact about this tree, there has to be a male and female tree for the tree to produce the fruit.  How can you tell the difference between trees?  You have to wait until the flowers come out in the spring.  It’s all in how the flowers are attached to the branch.  All hunters need to go out early October to find the female trees to hang their stand. Deer also like the persimmons.

The fruit is round, spicy-sweet when ripe, yellow to deep red with flat seeds.  To get the pulp from the fruit it must first be run through a food mill to separate the skin and seeds.
The pulp can be frozen.  Nutritionally the persimmon is high in vitamins A and C.

American Persimmons for Cake

American Persimmons for Cake                                           

Trees are harder to find now in the wild, unless you know where to go.  One time we found a tree down by Lake Monroe, south of Bloomington, Indiana.  The best spot we have now to gather persimmons belongs to a favorite aunt.  My husband has eyed the tree for this year and it is loaded and hanging heavy.  The following recipe is from Aunt’s Recipe Collection.

American Persimmon Cake

American Persimmon Cake

Julia Ann
A fruit favorite in the fall, particularly in the midwest. Recipes abound for pudding, cookies, cakes and even a fudge recipe. This is a soft moist cake or pudding. Serve it with whip cream or vanilla ice cream
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 2 cups unbleached all-purpose flour

Instructions
 

  • Preheat oven to 350 F. Grease and flour 9 x 13 inch cake pan.
  • In a medium bowl, add flour, sea salt, cinnamon, soda; whisk to blend. Set aside.
  • In a large mixing bowl, cream butter and sugar until fluffy.
  • Add the eggs, one at a time, beating after each addition.
  • Add the persimmon pulp and blend.
  • Alternate adding the dry ingredients and the sour milk, beat after each addition.
  • Add the vanilla.
  • Pour into the prepared 9 x 13 inch cake pan.
  • Bake 45 minutes or when cake tester is inserted, it comes out clean.

Notes

*To make sour milk: 2 tablespoons of lemon juice or apple cider in 2 cup measure; add milk to 2 cups. Let stand 5 minutes to allow milk to sour.
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American Persimmon Cake

American Persimmon Cake

 

Julia Ann andcookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018  Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

 

Red Bell Peppers Stuffed w/ Beans & Rice

RED BELL PEPPERS STUFFED W/ BEANS AND RICE

Red Bell Bell Peppers Stuffed with Beans and Rice

Red Bell Peppers Stuffed w/ Beans and Rice

Red bell peppers have become a favorite at our house.  I have oven roasted peppers available in the freezer most of the time.  They are available to add to sauces, soups, meatloaf or stews.  Roasted red bell peppers are good with oregano, olive oil, garlic, and balsamic vinegar.  Now that is a completely different recipe.

For a festive and nutritional entree for a family night dinner, serve Red Bell Peppers Stuffed w/ Beans and Rice.  This is one of those dishes that came about when I had lots of peppers and left over rice.  Just the beginning fixings for stuffed peppers with addition of refried beans.

Red Bell Peppers Stuffed w/ Beans & Rice

Julia Ann
Red bell peppers are stuffed with seasoned rice and refried beans, topped with cheese and baked. A good way to use left over rice.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Side Dish or Entree
Cuisine Southwest
Servings 4

Ingredients
  

  • 2 large red bell peppers

Instructions
 

  • Preheat oven to 350 F. Lightly oil baking dish that will peppers upright.
  • Cut bell peppers in half lengthwise, remove seeds, wash inside and out.
  • Parboil peppers in boiling water for 3 minutes, drain and set aside.
  • In saucepan, combine rice in the cup of broth and cup of water.
  • Bring to boil and simmer until tender and water absorbed, 15-20 minutes.
  • Keep rice warm.
  • In a microwave dish, blend the fat-free refried beans, tomato paste, onion and hot sauce to taste. Add more broth to make beans a thinner mixture.
  • Heat 3 minutes to heat through.
  • Mix 1 1/2 cup of rice and 1 1/2 cup of bean mixture.
  • Stuff parboiled bell pepper cups the rice/bean mixture.
  • Set stuffed peppers in the prepared baking dish, top with shredded cheese until heated through and cheese is melted.

Notes

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©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

 

Ready To Stuff

I use 2 large red bell peppers, cut lengthwise, wash inside and out, remove the seeds and white membrane from inside the peppers.

Stuffed Red Bell Peppers

Stuffed Red Bell Peppers

The first time I made this I had left over white long-grain rice, otherwise, I prepare the rice. Brown rice would be an excellent  rice to choose for the healthy benefits.

Serve with steamed kale or lettuce salad.

A taste of Stuffed Red Bell Pepper.

Health Benefits:

A very brief summary.
Bell peppers are an excellent source of beta-carotene, vitamin C, A and E.  The nutrients  give antioxidant and anti-inflammatory benefits, to help prevent disease and infections.

Beans are known for non-animal protein, vitamin B 6, fiber and complex carbohydrate which is slower to digest and gives energy. Refried beans may contain bacon fat or lard, onion or garlic. There are canned fat-free refried beans available.

Rice is an important source of complex carbohydrates.  White rice grain had the germ and bran polished away which does decrease the nutrient value.  Enriched white rice has folate, vitamin B, added.  Brown and wild rice have more nutrients and fiber, therefore considered healthier.   There are many types of rice different nutritional values.

 

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Steamed Salmon with Bok Choy

 

Salmon and Bok Choy, Microwave Steamed

Salmon and bok choy before microwave steaming.

Salmon and bok choy before microwave steaming.

How do you buy your salmon?  I really like it fresh, though sometimes for economy and time-saving, frozen from a ‘big box store’ is easiest.   I always look to see how and where the salmon grew up.  When possible, I will get a fresh large filet and cut into serving sizes and freeze remainder for later use. Most of my recipes for salmon are broiled or baked, sometimes sautéed.  The Microwave Steamed Salmon and Bok Choy is a one dish meal with no extra oil or fat added. When using frozen salmon filets, thaw in  refrigerator. To prepare, wash and remove scales from salmon, rinse and dry.

Washing and cleaning the scales off the salmon filet.

Washing and cleaning the scales off the salmon filet.

Diet wise, it is smart to eat salmon at least once a week.  The omega-3, high in protein, and vitamins D, B12 and 6 are all found in the salmon. Canned salmon has all the same nutrients plus calcium because the bones are included.  When first married, salmon patties were the last resort meal before the next pay-day.  I am sure some of you can relate.

There are so many vegetables available that I did not see when first married, soon to be 50 years ago.  Bok choy is one.  Bok choy, also known as Chinese cabbage.  It is good in stir-fry, addition to chicken soup or even chicken broth for a light soup.  It is a vegetable to be eaten raw in salads or in coleslaw  Bok choy is a zero calorie recommended vegetable.  It is rich in vitamins A, C and K  as well as potassium and calcium to name a few.

Thoroughly wash bok choy stalks and leaves to remove dirt and grit.  Cut the wide stalks in half lengthwise and slice both the white stalk and leaves into 1/2-inch pieces. Put the bok choy in the bottom of a microwave dish.  Lay the salmon filets on top.

In a small bowl, mix the ginger, reduced-sodium soy sauce and lemon juice.  Pour over the filets and bok choy.  Cover the dish with plastic wrap, leaving a corner uncovered to vent.

Microwave the salmon and bok choy 5-9 minutes on high.  The salmon will be light pink in the center and tender when done.  Lightly prick the filets with a fork to test for flakiness.

 Microwave Steamed Salmon with Bok Choy

Microwave Steamed Salmon with Bok Choy

Julia Ann
A healthy one-dish meal without extra oil or fat added. Gain the benefits of omega-3 and protein of salmon and zero bok choy calories.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Course Seafood
Cuisine Asian
Servings 2

Ingredients
  

  • 2 5-6 ounce frozen or fresh salmon filets

Instructions
 

  • Prepare in a microwave casserole.
  • Wash and remove scales from salmon, marinate in 1-2 tablespoons lemon juice.
  • Thoroughly wash bok choy to remove dirt and grit.
  • Cut leaves and stalk in half lengthwise, slice into 1/2-inch pieces.
  • Place bok choy in the bottom of casserole.
  • Drain and dry salmon, place on top of bok choy.
  • In a small bowl, mix the ginger, soy sauce and lemon juice.
  • Pour over salmon and bok choy.
  • Cover with plastic wrap, leaving corner uncovered to vent.
  • Microwave dish 5-9 minutes on high.
  • Salmon will be flaky when pricked with a fork to test for doneness.

Notes

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©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
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For this particular meal, I roasted root vegetables to serve with the microwave steamed salmon with bok choy.

Microwave steamed salmon with bok choy and roasted root vegetables.

Microwave steamed salmon with bok choy and roasted root vegetables.

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

Preserving San Marzano Tomatoes

Preserving San Marzano Tomatoes

Fresh San Marzano Tomatoes

At the local farmer’s market I bought San Marzano Tomatoes.  I had not seen them before and took the opportunity to try them and preserving some.  They are similar to a Roma tomato, long shaped and meaty, with small core and few seeds.

I washed them, poured boiling water over for 3-4 minutes, then put into ice water bath. The skin peeled off easily.  They were cut in half and laid out on a pan lined with parchment paper.

San Marzano tomatoes ready for oven drying.

San Marzano tomatoes ready for oven drying.

Fresh thyme was put on the paper, then topped with the tomato halves.  I sprinkled olive oil and Kosher salt on tomatoes and baked at 450°F for 15 minutes.  The oven was turned off and the pan of tomatoes were left in the oven for 2 hours to dry.

Oven Dried San Marzano Tomatoes

Oven Dried San Marzano Tomatoes

Preserving San Marzano Tomatoes

Julia Ann
This is an easy recipe for fixing home oven-dried tomatoes as a means of preserving for later use.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Course Oven Dried Tomatoes
Cuisine American
Servings 3 cups

Ingredients
  

  • 2 pounds of San Marzano tomatoes

Instructions
 

  • Wash and remove tomato skins by pouring boiling water on them for 3-4 minutes.
  • Drain, put into an ice water bath.
  • Peel tomatoes, skins come off easily.
  • Cut tomatoes in half, remove core and seeds.
  • Drain on toweling or a towel.
  • Put parchment paper on cookie sheet, spread thyme sprigs on paper.
  • Place the tomatoes on top of thyme.
  • Drizzle olive oil over tomatoes and season with Kosher salt.
  • Bake at 450 F for 15 minutes.
  • Turn off the heat, let tomatoes dry out for 2-3 hours.
  • Put into jelly jars and cover with olive oil.
  • Refrigerate. Olive will become solid, but will melt when setting out to use.

Notes

©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”
Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

 

I put the tomatoes into jelly jars and partially covered with olive oil and stored in the refrigerator. They were soon used in salad, soup and sauce and soon were gone.  They were softer than the commercial dried tomatoes and much better flavor.  I could be partial.

I prepared the next 2 lbs of San Marzano Tomatoes as for drying, except I put them in freezer bag in one layer and froze them.  I haven’t cooked with those yet.

Frozen San Marzano Tomatoes

Frozen San Marzano Tomatoes

There were about 1 1/2 pounds of the tomatoes left, so decided to make a puree. The preparation was removing skins, cutting in half, removing core and the seeds.  I put them into blender, pureed until smooth.  I had 1 1/4 cup of puree which was cooked in small kettle with 1/4 teaspoon salt and 1 teaspoon sugar.  I cooked to reduce it to one-half.

Preparing San Marzano Tomatoes to make puree.

Preparing San Marzano Tomatoes to make puree.

I poured it into a 1/2 pint jar which was hot from boiling and covered with lid and ring.  I sat it into a pot of hot water which covered the jar letting it come to rolling boil and let boil for 20 minutes.  Then removed the can from the hot water to cool for 24 hours and also to seal the lid.

1 cup of seasoned Canned San Marzano Puree.

Preserving  seasoned  San Marzano Puree.

I hope this will give you incentive to try San Marzano Tomatoes and to give drying, freezing and canning a try.  When doing it in small amounts, it is more manageable in time and space to work and for storage.

Have you done canning, freezing or drying?  Please let me know what you have preserved.

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Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.