Vi Highlands Ranch

Pumpkin Bread with Salted Maple Butter

by // // No Comments

Reported to be pretty close to Starbucks Pumpkin Bread.  Maple Butter a plus.  Someone added the Maple Mascarpone Cheese spread and it is a winner.

Caution! This calls for pure pureed pumpkin. Just make sure you’re not using pumpkin pie filling as that already has spices and sweeteners added to it. They are right next to each other in the grocery store so just had to make a note!

If you put tin foil around the outside of your loaf pan (shiny side facing in) will help prevent the sides and bottom from browning too much since it bakes for an hour. This is a fun trick and really works. Keeps the outside of the bread nice and soft! You can also place a piece of tin foil over the top of the bread after 45 minutes of baking.

Bread Ingredients:

  • Nonstick vegetable oil spray
  • 2½ c flour
  • 2 tsp ground cinnamon
  • 2 tsp kosher salt
  • ½ tsp baking soda
  • ½ tsp freshly grated nutmeg
  • ⅛ tsp ground cloves
  • 2 large eggs
  • 1 15-oz. can pumpkin purée
  • 1 Tab plus 1 tsp finely grated ginger (from about one 3″ piece fresh ginger)
  • 1½ c plus 1 Tab sugar
  • 1 c extra-virgin olive oil
  • ½ c raw pumpkin seeds

Maple Butter Ingredients:

  • 1½ sticks (¾ c) unsalted butter, room temperature
  • ¼ c pure maple syrup
  • ¾ tsp flaky sea salt, plus more for serving

Bread Directions:

  1. Preheat oven to 325°.
  2. Lightly coat a 9×5″ loaf pan with nonstick spray.
  3. Line bottom of pan with parchment, leaving a generous overhang on both long sides.
  4. Whisk flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.
  5. Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl.
  6. Stream in oil, whisking constantly until mixture is homogeneous.
  7. Gently fold half of dry ingredients into egg mixture until no dry spots remain.
  8. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
  9. Transfer batter to prepared pan.
  10. Smooth top with a spatula.
  11. Scatter pumpkin seeds over batter, pressing lightly to adhere.
  12. Sprinkle seeds with remaining 1 Tbsp. sugar.
  13. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes.
  14. Let cool slightly.
  15. Run a knife or small offset spatula around pan to help loosen bread.
  16. Using overhang parchment, transfer bread to a wire rack and let cool.

Do Ahead: Bread can be baked 4 days ahead. Cover tightly with plastic wrap and keep at  room temperature.

Maple Butter Directions:

  1. Using an electric mixer on medium-high speed, beat butter in a large bowl, scraping down
    sides, until light and fluffy, 5–6 minutes.
  2. Add maple syrup and ¾ tsp sea salt and beat, scraping down sides of bowl once more, just until incorporated.
  3. Transfer maple butter to a small bowl.
  4. Season with more sea salt.

Do Ahead: Maple butter can be made 5 days ahead. Cover tightly with plastic wrap and chill.  Let come to room temperature before using.

Maple Mascarpone Cheese

  • 8 oz Mascarpone cheese
  • 1 Tab powdered sugar
  • 3 Tab maple syrup
  • 1/4 tsp ground nutmeg

Maple Mascarpone Cheese Directions:

Whip together these ingredients, but not too long so it does not turn into butter.

Serves:  Makes 1 loaf

Source: Bon Appetit, Published October 2018 , Mary Doten

Pork Tenderloin Cherry Jubilee

by // // No Comments

A Family Favorite from the residents at Vi Highlands Ranch.

Ingredients:

  • 2 pounds pork tenderloin
  • 1 can cherry pie filling
  • 1 clove garlic
  • 1/4 tsp crushed sage
  • 1/4 tsp pepper
  • 1/2 c sherry or brandy

Directions:

  1. Preheat oven to 350°.
  2. Place pork tenderloin in a shallow casserole.
  3. Rub it with garlic, sage and pepper.
  4. Mix cherry pie filling with brandy
  5. Spread over the tenderloin.
  6. Bake uncovered at 350 for 1 hour.  (145°)
  7. Slice and serve with cherry sauce from casserole.

Serves: 4 – 6
Source:  Judy Merkel, Vi Highlands Ranch

Ritz Torte

by // // No Comments

We were having a discussion at dinner about “Some things are not what you think they are.” and Dionne remembered a favorite from the 60’s.  She sent me the recipe.  Low and behold, one the internet I found. “One of the trendiest desserts of the moment is a humble creation of Ritz crackers, pecans, and Cool Whip. A regional favorite dish in Appalachia, it’s called the Ritz Torte, and the recent recipe shared on TikTok by Justin McElroy (@hoopsmcelroy) has been viewed more than 2 million times.”

Ingredients:

  • 20 Ritz crackers, crushed (Use a plastic bag, then you can add the nuts, baking powder and vanilla to the bag to mix.  One less bowl to wash!)
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 c nuts chopped (walnuts or pecans).
  • 3 egg whites
  • 1 c sugar
  • 1 c cream, whipped  (or cheat with Cool Whip, but it won’t be as good.)
  • shredded chocolate

Diretions:

  1. Preheat oven 350°.
  2. Combine crushed crackers, baking powder vanilla and nuts.
  3. Beat egg whites until stiff.  (Newer recipe says “In a mixer, combine the egg whites and beat. You’re just mixing, don’t whip into a meringue. Add in sugar and continue to beat until thick and creamy, but no peaks.”)
  4. Add sugar, gradually and beat well.
  5. Fold in crumb mixture.
  6. Spread mixture in an oiled 8 inch cake pan. (or 8×8 pan)
  7. Bake for 30 min at 350°.
  8. Cool.
  9. Top with shipped cream.
  10. Sprinkle with shredded chocolaate.
  11. Refrigerate 6 hours or overnight.

Serves:  6-8

Source:  Dionne Moseley, Vi at Highlands Ranch

Sugar Crunch Coffee Cake

by // // No Comments

MaryLou says “My favorite coffee cake recipe.  I have even warmed up leftovers, topped with a dolp of whipped cream and served for desert.  This freezes well if you make it when you’re all alone; otherwise, it never makes it to the freezer at our house. Enjoy.”

Ingredients:

  • 2 c flour
  • 2 c sugar
  • ½ tsp salt
  • ½ tsp mace
  • ½ c butter (1 stick)
  • 1 tsp baking soda
  • 1 c sour cream or yogurt
  • 1 beaten egg
  • ½ Ccslivered or sliced almonds
  • 2 Tab sugar
  • 1 tsp cinnamon
  • ½ tsp mace

Directions:

  1. Preheat oven to 350°
  2. Butter or spray with Pam a 9X13” pan or 3 7” round pans
  3. Mix flour, sugar, salt, mace.
  4. Cut in butter until fine – I use my mixer on low.
  5. Lightly press half the mixture into the prepared pan. (about 2 c for 9×13, about ¾ c for small round pans)
  6. To the remaining half, add baking soda, sour cream or yogurt, and beaten egg.
  7. Spread evenly over crumb base.
  8. Mix slivered or sliced almonds, sugar, cinnamon, mace.
  9. Sprinkle on top.
  10. Bake at 350° for 40 min or until a toothpick comes out clean.
  11. Cut into squares and serve warm.

Serves: Maybe 12

Source:  Mary Lou Laubach, Vi at Highlands Ranch

Deonne’s Simple Chocolate Sauce

by // // No Comments

You only need a few ingredients to make this Simple Chocolate Sauce and it tastes better than any chocolate syrup you can buy at the store.  Bonus – it keeps for weeks.

Ingredients:

  • 1 c unsweetened cocoa powder
  • 1 c sugar
  • 1 c cold water
  • pinch salt
  • 2 Tab vanilla

Directions:

  1. Mix cocoa powder and sugar in a saucepan
  2. Add water.
  3. Add pinch of salt.
  4. Cook over medium heat 3 – 4 minutes.
  5. Cool a bit.
  6. Add vanilla.

Notes:
The chocolate sauce will be very thin when it finishes boiling, but it will thicken quite a bit as it cools.

Serves:  Makes 14oz of chocolate sauce and can easily be doubled if desired.

Source:  Deonne Moseley, Vi at Highlands Ranch

Minted Lamb Puffs

by // // No Comments

Here at Vi Highlands Ranch Colorado we have an excellent chef so not many residents cook their own dinner.  However, we do like to get together before going to dinner and have a sip and a small bite.  Some really tasty hors d’oeuvres are discovered.  We share!
Ingredients:

  • 1 pound ground lamb
  • 3 green onion, finely chopped
  • 1/2 c minced fresh mint leaves
  • 4 cloves garlic, minced
  • 1 dash ground black pepper
  • 2 tablespoons all-purpose flour
  • 1/2 of a package Pepperidge Farm® Puff Pastry Sheets(1 sheet),thawed
  • 1 egg, beaten
  • plain yogurt/or mango chutney (optional)

Directions:

  1. Stir the lamb, green onions, mint and garlic in a medium bowl and season with the black pepper.
  2. Sprinkle the work surface with the flour.
  3. Unfold the pastry sheet on the floured surface.
  4. Roll the pastry sheet into a 12 x 10-inch rectangle.
  5. Cut the rectangle crosswise into 3 (10 x 4-inch) strips.
  6. Brush the pastry strips with the egg.
  7. Spoon 1/3 of the lamb mixture lengthwise down the center of each pastry strip.
  8. Fold the long sides of each pastry over the filling, overlapping slightly, and press to seal.
  9. Place the pastry rolls seam-side down on a baking sheet.
  10. Cover and refrigerate for 30 minutes or until the pastry rolls are firm.
  11. Heat the oven to 425°.
  12. Line a baking sheet with parchment paper.
  13. Cut each pastry roll crosswise into 8 pieces, making 24 pieces in all.
  14. Place the pastries onto the prepared baking sheet.
  15. Brush the pastries with the egg.
  16. Bake for 20 minutes or until the pastries are golden brown.
  17. Serve the pastries with the yogurt for dipping, if desired.

Serves: 24

Source:  Carl Faulkner, Vi Highlands Ranch – Bon Appetit

Artichoke Puffs

by // // No Comments

Margie’s mom and dad live in a retirement community now.  No more heavy entertaining, parties for 300.  they still enjoy getting together with others only now it happens as cocktails at our place (or yours) and dinner in the dining room.  Too easy!  

Ingredients:

  • 2 small jars marinated artichokes
  • 3/4  c mayonnaise
  • 3 Tab green onions, chopped
  • 1/2 c grated Parmesan cheese
  • 30 bread rounds, white or wheat (Melba toast)

Directions:

  1. Drain oil from artichokes;
  2. chop
  3. Mix with remaining ingredients.
  4. Spread a  small amount on each of the rounds.
  5. Place under broiler until warmed an slightly browned.

Serves:   Makes 30 (maybe 29-28.  You have to taste to make sure they are ok)

Source:  The kitchen of Carl Faulkner, Vi Highlands Ranch, CO

 

Chocolate Cherry Cake…

by // // No Comments

Never turn down a recipe from someone who has been cooking for more that 50 years.

Ingredients:

  • 1 pkg dark fudge cake mix
  • 1 21 oz can cherry pie filling
  • 1 tsp almond extract
  • 2 eggs, beaten

Directions:

  1. Preheat oven 359°.
  2. Stir all together.
  3. Pour the batter into a greased 9 X 13 pan.
  4. Bake 30 minutes at 350°.

Icing:

Ingredients:

  • 1 c sugar
  • 5 Tab butter/margarine
  • 1/2 c milk

Directions:

  1. Boil 1 minute, stirring constantly.
  2. Remove from heat.
  3. Add 6 oz. chocolate chips. (1 cup)
  4. Stir until smooth.
  5. Pour on hot cake.
  6. Enjoy!

Serves: 12-18

Source:  Marilyn Criner, Vi at Highlands Ranch

Cowboy Salsa aka Hillbilly Caviar

by // // No Comments

More good stuf to dip fritos in!

Ingredients:

  • 1 15oz can black beans, drained and lightly rinsed
  • 1 1/2 c (2 pounds) fresh corn kernels
  • 2 medium tomatoes, diced
  • 1 small red pepper, diced
  • 1 small green pepper, diced
  • 1/2 red onion, finely chopped
  • 1 jalapeno or Serrano pepper seeded and chopped
  • 1/3 c lemon juice
  • 1/3 c olive oil
  • 1/3 c cilantro
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/3 tsp ground red chili pepper
  • 2 avocados, chopped (not too small)

Directions:

Mix in a large bowl and chill

Serves:  A lot

Source:  Joan Jackson, Vi Highlands Ranch

 

Alaska Salmon Spread

by // // No Comments

Friends brought this from Alaska – and they do know salmon in Alaska!

Ingredients:

  • 2 lb salmon
  • 1 c water
  • 1 c wine
  • 4 oz soft cream cheese
  • 1/4 c sour cream
  • 1/2 sweet onion, chopped
  • juice of 1 lemon
  • 2 tsp dill weed
  • dash of green Tabasco
  • salt and pepper

Directions:

  1. Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
  2. Slide salmon pieces into poaching liquid.
  3. Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.
  4. Drain salmon and cool.
  5. Mix cream cheese and sour cream.
  6. Add lemon juice,onion, dill, Tomaso, salt, pepper
  7. Add crumbled salmon.
  8. Mix with a mixer until smooth.
  9. Adjust salt and pepper.
  10. Place in bowl or shape into log on a platter.  (You know, the one that looks like a fish!)
  11. Refrigerate.
  12. Serve with crackers.

Serves:  Plenty, about 2 cups.

Source:  Chuck Jackson, Vi Highlands Ranch

Note:   To serve as an entre, do steps 1 – 4. In a bowl mix cream cheese and everything else.  Serve over warm salmon.