Wednesday, October 26, 2011

Molasses Cream Pie

Molasses Cream Pie

Quick-and-easy dessert!

  • 2 tablespoons molasses
  • 1/2 cup canned pumpkin pie filling
  • 1 pint of softened vanilla bean ice cream or frozen yogurt
  • 1 cookie or graham-cracker pie crust
  • Whipped cream
  • Caramel sauce

Whisk molasses with pumpkin and ice cream or frozen yogurt. Spoon into a pie crust, refreeze and serve garnished with whipped cream and warm caramel sauce.


Image courtesy of notahipster,, Creative Commons license

Wednesday, October 19, 2011

Browned Butter and Sour Cream Cornbread

Browned Butter and Sour Cream Cornbread

  • 4 tablespoons unsalted butter
  • 1 teaspoon vegetable oil
  • 1 1/2 cups stone-ground cornmeal
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 large eggs, lightly beaten
  • 1 cup sour cream

Melt butter in a small saucepan over medium heat, swirling often until lightly browned and nutty, about 4 minutes. Pour into a medium bowl, and set aside to cool.

Preheat oven to 400 F. Rub an 8-inch cast-iron skillet with the oil; place in oven to heat.

In a large bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda. Add eggs and sour cream to cooled butter, whisking well. Pour into dry ingredients, and stir just to combine, taking care not to overmix.

Pour batter into skillet. Bake until golden and a toothpick inserted in the center comes out almost clean, about 20 minutes. Let cool in skillet 5 minutes, then turn onto a wire rack.

— Recipe by Laraine Perri.


Image courtesy of Eunice,, Creative Commons license

Wednesday, October 12, 2011

Sweet and Sour Slow-Cooker Chicken

Sweet and Sour Slow-Cooker Chicken

  • 2 pounds boneless, skinless chicken thighs, cut into half-inch strips
  • 2 tablespoons light soy sauce
  • 1 package (16 ounces) fresh or frozen and thawed stir-fry vegetables
  • 1 can (8 ounces) pineapple chunks in unsweetened juice, drained, reserving juice
  • 1/2 cup sweet and sour sauce
  • 2 teaspoons cornstarch
  • 1 teaspooon grated ginger root or 1/2 teaspoon powdered ginger
  • 1 large can or bag (16 ounces) cripsy chow mein or rice noodles
  • 3 green onions, white and green parts, cut into 1-inch pieces

In 4-quart slow cooker, combine chicken and soy sauce; mix to coat evenly. Add the stir-fry vegetables and reserved pineapple juice. Stir to combine. Cover; cook on low setting for four to five hours.

In small bowl, combine sweet and sour sauce, cornstarch and ginger; stir until well-blended. Stir into chicken mixture. Add pineapple chunks; stir gently to mix.

Increase heat setting to high; cover and cook an additional 20 to 25 minutes.

Serve over chow mein noodles and sprinkle with the green onion. Makes six servings.

Optional: add sliced carrots, water chestnuts, or bell peppers and serve over steamed or fried rice!

Source: Hermiston Herald, October 8, 2011,

Image courtesy of Eli Hodapp,, Creative Commons license