Chocolate Chip Pancakes

Every Saturday my kids run to the kitchen to make pancakes.  They love to mix and measure all the ingredients for pancakes.  If your kids are like mine regular pancakes are not good enough they want mini, medium and large chocolate chip pancakes with real maple syrup and fresh whip cream.  These pancakes will start your morning off right because they are rich in whole grains and low in fat if you don't add to much whip cream.

Chocolate Chip Pancakes:
Servings:  12 medium pancakes

1 cup whole wheat flour
2 teaspoons of baking powder
1 teaspoon salt
1/8 cup flaxseed meal
1/8 cup wheat germ
2 eggs
1 cup none fat milk
1 cup buttermilk (1% milk fat)
2 Tablespoons molasses

canola oil for skillet
1/4 cup chocolate chips  (ghirardelli double chocolate bittersweet chips)
1/4 cup real maple syrup
whip cream (land Lakes Heavy Cream Whipped)

Pre-heat 2 stove tops:  Medium
Mix the flour, salt, baking powder, salt, wheat germ, and flaxseed meal in a bowl.  Add the buttermilk, none fat milk, eggs and molasses and stir with a wire whisk until the batter is smooth.  Trouble Shoot:  If the batter is to liquid add 1 tablespoon of flour until the batter is the right consistency.  If the batter is to thick add 1 tablespoon of milk until you get the right consistency.

When the skillets are hot drop a few drops of canola oil in the bottom of the skillets.  Ladle the pancake batter into the skillets and add 4 chocolate chips to each pancake while the pancake is cooking.  The pancake is ready to flip when you see little bubbles (about 3 minutes).  Then allow the pancake to cook on the flip side for 3 minutes or until golden brown.  Repeat the process until you are out of batter.  Serve the chocolate chip pancakes immediately with hot maple syrup and cool whip cream.

Chocolate Chip Pancakes with Whip Cream and Real Maple Syrup

Rosemary Lamb Chops

My family and friends love fresh rosemary lamb chops.  My neighbor even offered to paint my fence in exchange for these mouth watering lamb chops.  Lamb chops are easy to fix on the grill and will make an impressive main dish.

Rosemary Lamb Chops:
Serves:  4
Pre-heat:  Gas Grill


6 Lamb chops
3 sprigs of fresh rosemary leaves chopped
1 teaspoon kosher salt
3 garlic cloves, peeled and diced
1/2 teaspoon fresh black pepper
1 tablespoon olive oil

Wash and pat dry the lamb chops.  Make a paste with the kosher salt and peeled garlic cloves by using the back of a knife blade and smashing the garlic and salt together.  Then rub this garlic/salt paste on the front and back of each lamb chop.  Add the fresh cracked pepper and rosemary leaves to the front and back of each lamb chop and then drizzle the olive oil on each chop.

Cook the lamb chops on a hot grill for 3 minutes on each side or until the lamb chops are browned on each side.  Lamb should be cooked until it reaches an internal temperature of 140 degrees (rare) or 160 degrees (medium).

Preparing Lamb Chops with Rosemary

Rosemary Lamb Chops Cooked to 145 Degrees

Butternut Squash Ravioli with Sage Butter

Butternut Squash Ravioli with Fresh Sage butter is a tradition in Italy and at my house.  I  make butternut squash ravioli twice a year, once in October and Once in December.  Butternut squash raviolis make a great appetizer or vegetarian entree.  I took the original recipe from Mario Batali's book "Molto Italiano and simplified the recipe by using fresh won ton wrappers instead of using fresh ravioli dough made from scratch.  This time saving step will allow you to make this recipe whenever you crave it.

Pre-heat oven:  400 degrees
Serves:  5

1 large butternut squash uncooked or 2 1/2 cups of pureed butternut squash
2 large eggs
1 1/4 cups grated parmigiano-reggiano
1 teaspoon nutmeg
1 teaspoon salt
1/4 teaspoon fresh pepper
1 package of square wonton pasta (found in the refrigerator produce section)
1 whole egg beaten
1 tablespoon water
cornstarch for dusting
4 tablespoons butter
13 fresh sage leaves

Cut the Butternut Ravioli in half and place on a foil lined cookie sheet to bake at 400 degrees for one hour. When the squash has cooled scoop out the fresh of the squash and place in a bowl.  Puree the butternut squash with a hand mixer then add the eggs, parmigiano-reggiano, salt, pepper and nutmeg to the bowl.  Mix the squash and spices together.

On a cutting board or counter place 6 wonton pasta squares.  Make the egg wash with the 1 tablespoon water and egg and beat together to make an egg wash.  Egg wash all 4 sides of the pasta with a pastry brush.  Scoop 1 tablespoon of butternut squash filling in the middle of each pasta square.  Fold the pasta square in half creating a triangle.  To seal the pasta use a fork and seal all 4 sides of the pasta. Place the finished ravioli onto a cookie sheet lined with parchment paper and 1 teaspoon of cornstarch.  The cornstarch will keep the raviolis from sticking to each other.  Repeat the above steps until you have all the ravioli's finished.  You can layer the raviolis in a 9 x 12 pan with a lid and freeze for future use.

Bring 6 quarts of water to a boil and add 1 teaspoon of salt.  Cook butternut squash raviolis in the boiling water for 3 minutes.  Remove raviolis from the water with a slotted spoon therefore draining off any excess water.

In a saute pan melt the butter on medium high and add the fresh sage leaves.  Brown the butter and sage leaves.  Add the fresh cooked raviolis and toss them with the sage butter for one minute. Divide the raviolis between 5 bowls.  Serve hot.

Cooked Butternut Squash

Puree Butternut Squash

Place Squash Filling on Dough

Seal the Pasta with a Fork

Butternut Ravioli with Fresh Sage Butter

Baked Sweet Potato Fries

Baked sweet potato fries are delicious and packed with vitamin A and fiber.  My kids love sweet potatoes and this recipe is simple to prepare and will fill satisfy your kids taste buds. Just like regular fries my kids love ketchup with there sweet potato fries.

Baked Sweet Potato Fries:
Pre-heat oven:  450 degrees
Baking time:  30 minutes

3 sweet potatoes julienne
3 Tablespoons olive oil
2 teaspoon Kosher salt
1/2 teaspoon fresh black pepper

Wash, peel and julienne sweet potatoes.  In a bowl place the julienne sweet potatoes oil, one teaspoon kosher salt and fresh black pepper and together.  The olive oil should coat all the sweet potatoes.  Place the sweet potatoes on a foil lined cookie sheet and bake at 450 for 30 minutes.  Stir the sweet potatoes every 10 minutes with a spatula.  Serve the sweet potato fries hot and with a sprinkle of kosher salt.

Peeling Sweet Potatoes

Julienne Sweet Potatoes

Sweet Potatoes Tossed with Olive Oil & Salt and Pepper

Baked Sweet Potato Fries

Roasted Rosemary Cauliflower

Roasted rosemary cauliflower is a quick to prepare and my 7 year old son George's favorite vegetable.  George is always asking when I am going to have this vegetable for dinner and when I do prepare it he usually has 3 helpings.

Roasted Rosemary Cauliflower
Serves:  5
Pre-heat oven to 400 degrees

1 head of cauliflower
3 tablespoons of olive oil
3 gloves of fresh garlic smashed or pressed in a garlic press
1 Tablespoon of fresh rosemary leaves
1 teaspoon Kosher salt
1/4 teaspoon fresh ground pepper

Wash the Cauliflower and cut the cauliflower into small florets.  In a large bowl toss the cauliflower florets, olive oil, crushed garlic, rosemary leaves, kosher salt and pepper together.  On a foil lined cookie sheet pour cauliflower florets.  Bake at 400 degrees for 30 minutes.  Stir cauliflower after 15 minutes of cooking.  Cauliflower is done when it turns golden brown.  Serve hot.

Fresh Cauliflower Florets

Mixing Cauliflower with Herbs 

Roasted Rosemary Cauliflower

Pumpkin Muffins

Pumpkin Muffins are a great snack in the morning or in your kids lunch box.  These pumpkin muffins are rich in fiber and vitamin A.  The dark chocolate topping will also satisfy your sweet tooth with out the extra sugar and fat to keep you going in the morning.

Pumpkin Muffins:
Pre-heat Oven:  400 degrees
Makes:  24 large muffins/ 48 small muffins

1 3/4 cups whole wheat pastry flour
1/4 cup flaxseed meal
3/4 teaspoon salt
2 teaspoons double-acting baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
4 tablespoons canola oil
1/4 cup organic cane sugar
1/4 cup light brown sugar
2 eggs
1 cup cooked pureed pumpkin or canned pumpkin
1 cup no fat milk
1 cup chopped pecans
24 large muffin liners / 68 small muffin liners
1 cup of chocolate chips (I use Ghirardelli  double chocolate bittersweet chips)

In a bowl mix the flour, flaxseed, spices, salt and baking powder together and set aside.  In a  mixing bowl or kitchen aid with a paddle attachment cream the oil and sugars together then add the eggs one at a time and mix for 3 minutes.  Add the pumpkin puree then follow the pumpkin with the flour and spice mixture.  Scrape the sides of the bowl and make sure everything is incorporated into the batter.  Add the chopped pecans and stir.

Place the 24 paper muffin liners in the muffin pans.  Spray the muffin liners with cooking spray with flour (like "Pam with flour"). Use a number 60 scoop or a tablespoon to fill the muffin liners.  The large muffin pans take two scoops or 2 tablespoons of batter.  If you choose to use the small muffin liners then only use one scoop or 1 tablespoon of batter (fill muffin liners 3/4 of the way). Bake the pumpkin muffins at 400 degrees.  The large muffins cook for 17-19 minutes and the small muffins bake for 12-14 minutes.  Allow muffins to cool when they are done cooking.

Place the chocolate in a microwave proof bowl.  Microwave chips for 45 seconds and then stir.  Then microwave again for 1 minute and stir.  The chips should be melted or microwave  another 30 seconds.  Using a teaspoon place a large drop of melted chocolate on the top of the pumpkin muffins.

Cooked Pumpkin Muffins

Melting Double Dark Chocolate

Pumpkin Muffins With Double Dark Chocolate

Carmel Maple Blackberry Jam Cake

I was waiting yesterday to give blood when I found this terrific recipe from Paula Deen in November's Good Housekeeping Magazine.  I just had try this new cake recipe when I got home.  This southern cake is rich with spices and pecans and then filled with a boysenberry filling.  The frosting is rich with butter, maple syrup and brown sugar.  When I iced the cake this morning my dog Brownie begged me to have a lick of the rich carmel maple icing.  I finally gave in and gave Brownie and myself a lick of that tempting carmel maple frosting.  I changed this recipe to make the cake healthier by replacing the white flour with whole wheat pastry flour.  Then I replaced the vegetable shortening with canola oil and replaced the regular buttermilk with 1% butterfat buttermilk.  Lastly, I reduced the 1 1/2 cups of white sugar the recipe called for with organic cane sugar, brown sugar and maple syrup and reduced the amount of sugar.  The icing was redeveloped as well to reduce the sugar and animal fat.

Carmel Maple Blackberry Jam Cake:
Pre-heat oven to 350 Degrees
Serves:  12

4 cups of whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
3 tablespoons soft butter
3/4 cup canola oil
1/2 cup organic cane sugar
1/2 cup light brown sugar
1/4 cup real maple syrup
4 large eggs
1 cup low fat 1% buttermilk
1 cup chopped pecans

Filling:
2 cups boysenberry jam

Icing:
1/2 cup of butter
1/2 cup light brown sugar
1/4 cup real maple syrup
1/4 cup none fat milk
2 1/2 cups confectionary sugar
1 cup blackberries for garnish


Place the flour, spices, baking soda, baking powder and salt in a bowl and set aside.  In a mixing bowl with a paddle attachment cream the canola oil, soft butter, organic cane sugar, brown sugar and maple syrup together for 3 minutes.  Then add the 4 eggs one at a time mixing in between each egg addition.  Then add the flour spice mixture alternating with the buttermilk.  Then add the chopped pecans to the batter.  Continue to mix until all the ingredients are incorporated.  Spray two 9 inch cake pans with cooking spray with flour.  Then split the batter evenly between the two cake pans.  Bake at 350 degrees for 35-40 minutes.  Test the cake to make sure it is done by placing a tooth pick into the batter.  If any batter remains on the toothpick the cake is not done baking.  Allow cake to cool.

Icing:  Melt the butter in a small sauce pan on medium heat then add the brown sugar and maple syrup and bring to a boil.  Reduce the heat and cook the butter sugar liquid for 3 minutes while continually whisking.  Add the none fat milk and bring the liquid back up to a boil on medium heat.  Remove the pan from the burner and allow the carmel maple liquid to cool.  Prepare your kitchen aid with the whisk attachment or use a electric hand mixer with a bowl.  With the mixer on low, pour the carmel maple liquid into the bowl and begin to add the powder sugar slowly to the liquid.  Beat the icing for 4 minutes until all the powder sugar is incorporated and smooth. Place the icing into the refrigerator for 30- 60 minutes until it thickens.

Assembling the Cake:  Remove the two cakes from the pan with a knife or cake spatula.  Place one cake on a plate then spread the two cups of boysenberry jam on top of the cake.  Place the second cake on top of the boysenberry jam.  Ice the two cakes with the carmel maple icing.  Decorate the top of the cake with fresh whole blackberries.

Melting the Butter and Sugar for the Icing

Baked Cakes

Making the Carmel Maple Icing

Carmel Maple Cake With Blackberry Jam

Pumpkin Fritters

Pumpkin fritters are the perfect October dessert with your family.  Every time I make these pumpkin fritters they disappear as fast as I make them.  My kids will even cut the fritters in half and quarters to practice their math fractions on the last pumpkin fritter.  Remember to save the chef some pumpkin fritters or they will all be gone when you finally get to the table.

This recipe is terrific with fresh brown sugar pumpkins.  One large brown sugar pie pumpkin will equal 4 cups of pumpkin puree.

Pumpkin Fritters:
Makes 30 small fritters

1 cup purred pumpkin (canned or fresh pureed brown sugar pumpkin)
1 large egg
1 cup whole wheat pastry flour
1/2 cup organic cane sugar
2 teaspoons of vanilla
1 teaspoon of cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon salt
Canola oil for frying
1/4 cup powdered sugar

Fresh Pumpkin:  Pre-heat oven to 400 degrees.  Cut a large brown sugar pumpkin in half, scoop out the seeds and place the pumpkin face down on a foil lined cookie sheet.  Bake pumpkin for 1 hour at 400 degrees.  When the pumpkin is done remove the cooked pumpkin and allow to cool.  Scoop the pumpkin flesh from the pumpkin with a spoon and place in a large bowl.  Puree the pumpkin in the bowl.

Heat the Canola oil in a large frying pan to 350 - 375 degrees.

Place the whole wheat flour, cinnamon, nutmeg, allspice and salt in a bowl and stir.  Then mix the pumpkin puree, egg, sugar and vanilla into the flour mixture.  Mix the batter for 1 minute until smooth.  Drop the fritter batter into the hot canola oil with a Tablespoon scoop or spoon.  Repeat this process until you have 10 scoops of batter cooking in the pan at once.   The pan should not be crowded or the fritters will not cook evenly.  Cook the batter for 3 minutes on one side then turn the batter with tongs and allow to cook for an addition 3 minutes.  Fritters should be browned evenly on both sides then removes from the oil and allowed to drain on paper towel.  Repeat this process 2 more times with the rest of the batter.  When the pumpkin fritters have a chance to cool for 2 minutes place them on a plate and sprinkle them with 1/4 cup of sifted powdered sugar.  Serve the pumpkin fritters warm.

Brown Sugar Pumpkin Cut In Half With Seeds Removed:

Left:Cooked Pumpkin /Right:  Pumpkin Batter Cooking In Oil

  Warm Pumpkin Fritters Sprinkled With Powder Sugar:

Roasted Beets

Roasted beets are delicious and easy to fix.  My family went to visit my sister in law in Oregon this summer and she fixed these wonderful roasted beets for my birthday dinner. My kids loved picking the beets from the garden and pulling the long stems and beets from the ground. Kids will easily sample this vegetable because of its brilliant red color.

Roasted Beets:
Serves:  6

4 large beets washed and quartered
2 tablespoons olive oil
1 teaspoon of kosher salt
1/4 teaspoon of fresh pepper

Pre-heat the oven to 400 degrees.  Wash beets in cold water removing any dirt.  Trim off the top and bottoms of the beets.  Quarter the beets and place the beets in a bowl with the olive oil, kosher salt and pepper. Stir the mixture with your hands coating the beets with the oil and salt and pepper.  Line a cookie sheet with foil then place the beets on top.  Roast the beets for one hour in a 400 degree oven.  Stir the beets 2 times during the roasting process.
When the beets are done take them out of the oven to cool.  When the beets are still warm peel the beet skin off with a peeler or a small paring knife.  Peeling the skin off the beets is important because it can restrict your throat.  Place beets in a bowl and serve.

Cinnamon Apples

Cinnamon Apples makes a quick and easy side dish to serve with pork chops, ham or roasted chicken.  Kids love apples and it is a delicious way to get an additional fruit and extra fiber into kids.  This side dish takes just 5 minutes to prepare and 5 minutes to cook.

Cinnamon Apples:
Serves 5

4 large peeled and sliced apples
1 Tablespoon canola oil
pinch of salt
1 Tablespoon cinnamon
1 Tablespoon  brown sugar
1 Tablespoon maple syrup

Peel, slice and remove the core of 4 apples.  In a saute pan get the canola oil hot (not smoking).  When the oil is hot add the sliced apples to the pan and saute the apples for about 4 minutes on medium high. Turn the apples with a spatula while they cook.  Add the brown sugar, maple syrup and salt and turn off the stove.  The brown sugar and syrup will melt into the apples and make a great glaze. Serve the cinnamon apples while they are hot.

Fresh Tomato Sauce

Last week my family and I picked the last of the tomatoes from the vine.  Fresh tomato sauce is not only easy to make but is nutritious for you family.  Tomato sauce is also easy to freeze and makes a great quick dinner when you are in a rush.  My family enjoys the fresh tomato sauce on whole grain "Barilla" spaghetti pasta.

Tomato Sauce:
Serves:  Six

4 fresh large tomatoes
1 large sweet onion diced
2 tablespoons olive oil
3 large garlic cloves crushed
1 teaspoons iodized salt
1/4 teaspoon fresh black pepper
10 fresh basil leaves

Tomato Sauce with Whole Grain Spaghetti:
1 box "Barilla" whole gain spaghetti pasta (13.25 oz)
1/4 cup parmesan cheese

In a large pot or dutch oven heat the olive oil until it is hot but not smoking on a medium high burner.  When the oil is hot add the diced onion and saute for 4 minutes or until onions become translucent.  Peel the garlic cloves and press in a garlic press. Then add the garlic to the onions and saute for an additional 2 minutes. Wash, core and slice the tomatoes on a cutting board.  Then add the tomatoes, salt and pepper to the onions.  Cook the sauce for 15 minutes in a covered pot.   Allow the tomatoes to simmer but not burn.

When the tomato sauce is done cooking add the fresh basil leaves.  Puree the tomato sauce for 2 minutes or until desired thickness  (I like to place the pot in the sink which helps me from getting the sauce everywhere).

Cook the spaghetti in boiling water for 7 minutes (or follow package instructions).  Drain water and allow pasta to drain for 1 minute.

Place the sauce and the hot pasta in a pot and continue to cook the two together for 3 minutes.  This allows the juices from the sauce to absorb into the spaghetti.  Then add 1/4 cup of parmesan cheese, salt and pepper to taste.

Pumpkin Molasses Cake

The leaves are falling in Colorado and it is finally time to go to the pumpkin patch.  My three kids and I went to the pumpkin patch last weekend and bought 6 brown sugar pumpkins.  They are easy to cook and make your pies and cakes delicious, moist and nutritious.  Pumpkin is very healthy and is a good source of beta-carotene.

Pumpkin Molasses Cake:
Serves: 12

2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon of salt
1/4 teaspoon of cloves
3 large eggs
1 cup pureed pumpkin (canned or fresh)
1/3 cup buttermilk
1/3 cup molasses
1/2 teaspoon ginger
2 teaspoons vanilla
6 tablespoons of butter at room temperature
1 1/3 cup packed dark brown sugar

Preheat oven to 400 degrees
Place the brown sugar pumpkin on a cutting board and cut in half.  Scoop out the seeds and place the pumpkin face down on a foiled lined cookie sheet to bake for 1 hour at 400 degrees.  Remove the pumpkin from the oven and allow to cool.  Scoop the pumpkin out with a spoon and place in a bowl.  Puree the pumpkin.

Pumpkin Molasses Cake:
Preheat oven to 350 degrees
Spray a 9 x 12 cake pan with cooking spray with flour

In a bowl place the flour, baking powder, salt, cinnamon, cloves, and ginger.

Using a Kitchen Aide or mixer place the butter, brown sugar and molasses and cream together for 3 minutes.  Add the eggs one at a time and continue to beat the mixture for 2 more minutes.  Then add the pureed pumpkin and vanilla to the batter.  Slowly add the flour mixture and buttermilk alternating as you combine all the ingredients.

Scrape the batter into the 9 x 12 inch greased cake pan.  Bake for 40 minutes at 350 degrees.  Always test your cake with a toothpick in the middle of the cake.  The toothpick should come out clean.  If the toothpick has some cake batter on it continue to cook the cake until the toothpick comes out clean.  Allow the cake to cool.  Frost the cake with the cream cheese maple syrup frosting.

Cream Cheese and Maple Syrup Frosting:
Frosting makes enough to frost a 9 x 12 inch cake

12 ounces of cream cheese
1/4 cup sour cream
4 Tablespoons of butter (room temperature)
3/4 cup of powdered sugar
1/8 teaspoon salt
2 Tablespoons of real maple syrup

Beat the cream cheese and the sour cream together for 4 minutes on high then add the butter and beat for another 2 minutes on high. The cream cheese mixture should be fluffy. Then add the salt, maple syrup and confectionery sugar slowly. Continue to beat until all the ingredients have been incorporated and the frosting is fluffy.  Frost the pumpkin molasses cake with a frosting knife. This cake must be kept in the refrigerator do to the cream cheese frosting.

Strawberry Tart

There is nothing better than large ripe strawberries.  In May and July in Colorado you can pick your own strawberries.  It is a lot of fun waking up early and heading out of town to pick your own fresh strawberries with your kids.  No need to have breakfast because you can eat them right off the plant while you are picking them. I found this recipe from "The Baking Book" and changed it so it was healthier and tastier.

Strawberry Tart:
Preheat oven to 400 degrees
Makes: 8 large slices

Pastry Dough:
1 3/4 cups whole wheat pastry flour (such as Bob's Red Mill)
1 Tablespoon organic cane sugar
1/4 teaspoon iodized salt
1 stick cold unsalted butter, cut into small pieces
3 Tablespoons orange juice
2 Tablespoons lemon juice

Tart Filling:
12 oz of cream cheese
1/2 cup organic cane sugar
1 tablespoon Cointreau (orange liqueur)
2 eggs
1 tablespoon grated lemon rind
1 tablespoon sour cream
3 cups strawberries sliced

Tart Glaze:
1/4 cup of apricot jam
1 tablespoon lemon juice or orange juice

Mix the pastry flour, organic sugar and salt together in a bowl.  Then add the small pieces of cold butter into the flour mixture. Cut the butter into the flour mixture with a pastry knife until you have a pea size crumbs. Add the orange juice and lemon juice until the pastry dough comes together.  The dough should not be dry but come together in a ball.  Place the dough in a bowl that is covered with plastic wrap in the refrigerator for 10 minutes.

Spray a 9 inch tart pan with cooking spray. Remove the dough from the bowl and place the dough between two pieces of parchment paper (the parchment paper should be larger then you tart pan).  Roll the dough out with a rolling pin until the dough is larger then the tart pan.  Remove the parchment paper carefully then place the dough in the tart pan.  If there is any extra dough just add it back to the edge of the tart with your fingers. Prick the bottom of the tart dough with a fork and then place in the freezer for 30 minutes to cool.

When the dough is chilled remove from the freezer and add a round piece of parchment paper to the bottom of your tart.  Then add pastry weights or 2 cups dry beans to the bottom of the parchment paper.  Bake the tart dough at 400 for 10 minutes.  Then remove the pastry weights or dried beans from the dough.  Bake another 12 minutes or until the dough is slightly browned.  Allow the tart to cool while you make the filling.

Turn down the oven to 350 degrees.

Tart Filling:  Whip the cream cheese and sugar for 4 minutes until smooth.  Add the eggs one at a time and continue whipping.  Add the cointreau, lemon rind and sour cream to the cream cheese mixture. Continue to beat the mixture for 2 more minutes.  Then add the filling to the tart dough.  Bake at 350 degrees for 30 minutes or until the filling as set.  Allow tart to cool. While the tart is cooking, slice the strawberries. When the tart has cooled add the sliced strawberries on top of the tart.

Tart glaze: place the apricot jam and lemon juice in a small microwavable bowl.  Microwave the jam and lemon juice until it becomes a liquid about 90 seconds.  Dip a pastry brush into the liquid jam and gentling brush the jam onto the slices of strawberry.  Chill the strawberry tart for one hour before serving.

Beef Rib Barley Soup

Today it is wet and cold in the Denver area.  The perfect time to make a rich hardy soup that will stay with you all afternoon long.  This soup uses fresh fall vegetables from my families garden.


Beef Rib Barley Soup:
Serving Size:  8 bowls

Ingredients:
8 beef rib bones
4 tablespoons olive oil
Kosher salt and pepper
1 large sweet onion
2 large tomatoes diced
1 cup cherry tomatoes
1 cup carrots diced
1 cup celery diced
3 tablespoons whole wheat flour
6 cups cold water
3 bay leaves
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Pearl Barley:
1 cup of pearl barley
3 cups cold water
1 teaspoon chicken base or 2 chicken bouillon cubes

In a pot with a lid boil 3 cups of water with chicken base or bouillon cubes.  When the water boils add the pearl barley and turn the burner to low.  Cook barley for 1 hour on low with the lid on.  Barley should be done when all the water is absorbed from the pan and the barley is soft to the touch.

Beef Soup:
Heat the olive oil in a dutch oven on top of the stove.  Separate the ribs with a knife then salt and pepper each rib.  When the oil is hot but not smoking place 4 ribs into the oil.  Brown the ribs on each side about 4 minutes on each side.  Don't allow the ribs to touch each other or they will steam and not brown.  When the ribs are brown on both sides remove them from the pan and place on a plate then repeat the same steps with the other 4 ribs.

Dice the onions, carrots, celery and tomatoes.  Saute the onions first to the olive oil for 2 minutes.  If the pan is to dry add 2 tablespoons of additional olive oil.  You want just enough oil to coat the vegetables.  Add the other vegetables to the onions and continue to saute in the oil about 2 minutes.  Add 3 tablespoons of whole wheat flour to the vegetables.  The flour coats the vegetables to keep them crisp. Allow the vegetables to cook for 2 minutes.

Add the cold water to the vegetables then add beef bones, salt, pepper and bay leaves.  Bring the soup to a boil then turn soup down to a simmer.  Allow soup to simmer for 1 to 2 hours.

When the barley is done you can add it to the soup.  This way the barley will absorb the rich broth made from the stock.

Serving suggestions:  Place one beef rib in a large bowl then ladle the soup on top.  Serve the soup with a knife, fork and a large spoon.

Pumpkin Waffles

Pumpkin Waffles:  Today we went to the pumpkin patch to get some brown sugar pumpkins!!!  My kids love to scoop out the seeds and to puree the pumpkin after it is cooked.

If you want to use fresh pumpkin in your recipe you must start first with cooking the brown sugar pumpkin.  Cut the pumpkin in 1/2 and scoop out the seeds.  Place the two half pieces on a cookie sheet lined with foil.  Preheat oven to 400 degrees.  Bake the pumpkin for 1 hour or until tender.  Cool the pumpkin and then scoop the flesh out of the pumpkin with a spoon into a bowl.  Puree pumpkin in a bowl with a hand mixer.

Pumpkin Waffles:
1 cup of whole wheat flour
1/4 cup of wheat germ
1/4 cup of ground flax seed
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 tsp. ginger
1/4 tsp. cloves
1 cup of milk
1 cup of buttermilk
2 eggs
3 tablespoons of molasses
1/3 cup of pureed pumpkin (canned or fresh)

strawberries to garnish
whip cream to garnish

Place the dry ingredients together in a bowl:  flour, flax seed, wheat germ, salt and spices. Mix the wet ingredients together:  milk, buttermilk, eggs, molasses and pumpkin.  Add the dry ingredients to the wet ingredients and whisk until smooth.

Preheat your waffle iron.
Grease the waffle iron with cooking spray and then add a ladle of the waffle mix to the waffle iron.  Cook until done about 3 minutes. This recipe makes 12 waffles
Serve the waffle with real maple syrup, sliced strawberries and whip cream.

suggestion:  I use King Arthur's unbleached white whole wheat flour in this recipe.  This flour gives you all the nutritional value of other whole wheat flours but has a milder taste .