Do you sometimes need applesauce for your recipes?

We don't go through very much applesauce in our house.  Jim likes to eat it with his meals, but it isn't my preference.  So I learned quite awhile back to not buy the big containers as it ends up spoiling before we get to the bottom.  I buy the smaller containers for Jim and for my baking recipes I get the little 4 oz containers that are meant for individual servings.  They usually come in packs of 6 or 8 containers.  4 oz equals 1/2 cup so you have a perfect portioned size.  I usually get natural applesauce with no sugar added.  Many of the recipes that I'm making these days call for applesauce to replace the oil, so it is very handy to have on hand.

Pistachio Nut Bread

I cannot believe I haven't blogged about pistachio bread!  This is one of our family all-time favorites!  It is super moist and delicious.  The pretty green color makes it especially popular at our annual St Patrick's Day festivities.  My mom made it many times over the years to the delight of her 7 children and many grandchildren. When I make it now I try to always make a loaf to send to my niece Angie that lives in Chicago.  I'll send it with her mom (my sister Patty) or try to put a loaf in Angie's hands when she visits.  It is just a nice reminder of "grandma".

Pistachio Nut Bread


Cake ingredients
1 box yellow cake mix
1 (4 oz) pkg pistachio pudding
1 cup sour cream
1/2 tsp almond extract
4 eggs
1/2 cup canola oil


Topping ingredients
1/2 cup sugar
1 tsp cinnamon
1/2 cup nuts, chopped fine


Instructions
Mix dry cake mix and pudding mix together.  Add sour cream, almond extract, eggs and oil.  Beat on medium speed for 2 minutes.  Pour half the batter into 2 lightly greased bread pans (4-1/2" X 6-1/2" X 2-1/2").


Mix topping ingredients and sprinkle half of the topping onto the batter in the two pans.  Top with remaining batter.  Sprinkle with remaining topping mixture.  Bake at 350 degrees for 50 minutes or until it tests done.

Ready to go in the oven!

Ready to eat!  Delicious!!!

Croissant Du Jour

 Croissant Du Jour, 3531 Mt Vernon Rd SE, Cedar Rapids

Last weekend my sisters Patty, Cathy and I got together for a little "sister" time.  Cathy had suggested that we meet for breakfast at Croissant Du Jour which is blocks from her home.  Walking in the door you felt like you were in a French cafe.  The music, the decor, everything contributed to a wonderful ambiance! The display case  was filled with wonderful, yummy looking pastries.  The lady who took our order had a wonderful French accent.  We each ordered something different along with lattes.  And WOW were they great!  Here is what they looked like:

Almond Croissant

  Chocolate Croissant

Fruit Tart

So which would I recommend...no doubt in my mind - the fruit tart.  The price was $4.00 - very reasonable for what you get.  Very filling, very tasty, and isn't it lovely to look at?  I had ordered the almond croissant, Patty ordered the chocolate croissant and Cathy the fruit tart.  Cathy had offered tastes of her tart to both Patty and I and I was smitten!  I got a "to go" bag for my croissant and ordered a fruit tart - which was delicious.  I would highly recommend it. 

The hours for Croissant Du Jour are Monday to Friday 6:30 to 4:00, and Saturday from 7:00 to 4:00.  They also serve lunch Monday thru Saturday from 11:00 to 2:00.  Web address is: www.croissantdujour.biz   Check them out!

Bruschetta with Tomato-Basil Topping

In July we went camping at George Wyth State Park.  It was our second time there and has become one of our favorite places.  It has a wonderful trail system with paved paths perfect for walking, running, biking, or whatever your favorite outside sport is.  Anyways, we were there with out camping club, the Rolling Rovers.  We had a wonderful time visiting with each other throughout the weekend.  On Saturday nights we have a potluck dinner together and this particular weekend we had an Italian theme.  I made Italian Potatoes and Bruschetta with Tomato-Basil topping.  True confession - I ate four of them before I plated them up for our dinner!  Soooo good.  Here is the recipe:

Bruschetta


1 thick French baguette cut on the diagonal into 30 - 1/2 inch pieces
8 to 10 cloves garlic, peeled
Olive oil


Preheat oven to broil.  Lay slices of bread on a baking sheet.  Watching carefully, broil for 1 to 2 minutes on each side until crisp.  (Bread will toast very quickly.)  Remove from oven.  Rub with garlic; lightly brush with olive oil.  NOTE:  Toasts can be made a day ahead.


Tomato-Basil Topping

Ingredients
3 medium tomatoes, seeded and diced
1/2 cup red onion, finely diced
1/2 cup yellow pepper, seeded, de-ribbed and finely diced
2 cloves garlic, peeled and minced
1 tsp olive oil
2 tsp balsamic vinegar
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 Tbsp loosely packed basil, cut into thin strips


Mix all ingredients together in a bowl.  Top toasts with a heaping tablespoon of mixture.  (Can be assembled 1 hour ahead of time.)


NOTE: Topping can be made a day ahead of time and refrigerated.  Bring to room temperature before serving.

Apple Bread (healthier version)

I was given a bunch of apples from my boss at work last week.  The apples were NOT pretty - big green spotty apples.  But the way they looked didn't matter.  I knew from past experience that these were great baking apples.  So my task at hand was to find a new apple bread recipe that wouldn't be so bad for us.  In my Taste of Home Healthy Cooking Annual Recipes 2010, I found just what I was looking for.  But of course, I had to tweek it a little bit!  The end result was delicious.  Not too sweet, but very tasty.

Apple Bread (healthier version)


Ingredients
2 cups all-purpose flour (original recipe called for 3 cups white - I substituted 1 of the cups for wheat)
1 cup whole wheat flour
1 cup sugar (original recipe called for 1-1/2 cups sugar - I substituted 1/2 cup for brown sugar)
1/2 cup brown sugar
1 tsp baking powder
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
2 eggs
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 tsp vanilla extract
3 cups chopped peeled tart apples
1/2 cup chopped nuts (I used pecans, but walnuts would be good too)


Topping (the recipe called for this topping but I opted to NOT use it - instead I put the nuts in my bread)
1/2 cup all-purpose flour
1/2 cup sugar
2 Tbsp chopped walnuts
1/3 cup cold butter


Directions
In a large bowl, combine the first 8 ingredients.  In another bowl, whisk the eggs, applesauce, oil and vanilla.  Stir into dry ingredients just until moistened.  Fold in apples and nuts.  Transfer to two 8-in x 4-in loaf pans coated with cooking spray.


If using the topping, combine the flour, sugar and nuts; cut in butter until crumbly.  Sprinkle over batter.


Bake at 350 degrees for 45-55 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.

My Baking Screw-up

Have you ever wondered what sweet bread would be like without the "sweet"?  I can't say that I ever wondered, but I thought I'd share my goof-up.  I had made my first batch and it turned out beautifully.  The picture above was from that first batch.  I had more apples so I made a second batch.  Well, it did not do as well.  Before I ever put it in the oven, I knew it didn't look right but I put it in the oven anyways.  I took it out later and what a disappointment!  Here is the comparison:

In case you can't tell, the one on the right looked bad and because I felt compelled to find out if it could be salvaged - I tasted it.  YUCK!  I went over the recipe in my mind trying to figure out what I left out and suddenly I realized it was the sugar.  Well, those two loaves went into the trash.  What a waste!  But live and learn!

The moral to the story....don't forget the sugar!!!

Update on Jim - 8/22/10

Great news!  Jim had his PET/CT scan this past Monday and blood work on Friday before he saw Dr. Nabi.  Everything came back all clear!!!  Dr. Nabi was very pleased. 

Jim had gotten to know so many people in the oncology office that he was greeted over and over again.  People commenting on his hair and how great he looked.  He is definitely stronger then he has ever been.  He and I get up before work each day and work out for 30-35 minutes.  Because of the exposure he got at the St. Luke's Wellness Center he does things he never did before - such as bands and free weights.  His energy appears limitless!  Thanks for your prayers!

Next visit is December 17th.  No scans, only blood work and a doctor visit.

Broccoli Brown Rice Pilaf

My sister-in-law Vicki gave me the following recipe in 2007.  I've made it many times since then.  I love cooked broccoli and the mixture with the rice makes this an acceptable vegetable dish in my book!  You can't go wrong with this recipe.

Broccoli Brown Rice Pilaf


Ingredients
1 cup uncooked brown rice
2-1/4 cups chicken or vegetable broth
2 Tbsp minced fresh rosemary or 2 tsp dried rosemary
2 cloves garlic, minced
2 cups fresh broccoli, chopped
1/4 cup slivered almonds
1/2 tsp salt
1/4 cup unsalted sunflower seeds
1/8 tsp pepper


In large nonstick skilled coated with nonstick cooking spray, saute rice until lightly browned.  Add the broth, rosemary, and garlic; bring to boil.  Reduce heat; cover and simmer for 40 minutes or until rice is almost tender.  Stir in the broccoli, almonds, sunflower kernels, salt and pepper.  Cover and cook 3-5 minutes longer or until rice is tender and broccoli is crisp-tender.  Fluff with fork.  YIELD:  6 servings