Survived the Holidays

Hello all,
I survived the holidays and knee surgery.  I am recovering and getting around pretty well.  Needless to say I have not baked since before the Holidays, but I think today might be the day.  I am craving the rustic apple tart that I last blogged about and it is pretty simple to make. I plan to have it for dessert tonight.  It will go well with my Cheese and Spinach Tortillini Soup that I made for dinner.
  So here is the recipe for the Cheese and Spinach Tortillini Soup.

Cheese and Spinach Tortillini Soup
Start to Finish 25 mins.

3 Strips of fully cooked bacon ( you can use turkey bacon if you like)
12 oz. frozen cheese tortillini
32 oz. low sodium chicken broth
1 package frozen chopped spinach thawed and drained well
1/3 cup chopped onion
2 cloves of garlic chopped
pepper to taste
parmesan cheese for topping

Directions:
In a medium size sauce pan cook bacon until crisp on med. high (about 3 mins.),  then add chopped onion and cook for another few mins. until onion starts to become translucent.  Add your garlic and cook for about 1 min.
Next add your chicken broth and bring to a boil.  Add the cheese tortillini and return to a boil.  Then reduce to a simmer without a lid for about 8 to 10 mins..  Add your thawed and drained spinach during the last three mins. of the cooking time. 
Add pepper to taste and grate some parmesan to top it off.
This is an easy nutritious meal...I added a salad and some nice hearty whole wheat boule bread to the line up and my family will love it!
So make it and enjoy!

Rustic Apple Tart

I needed a quick dessert that was made from ingredients that I already had in the house...so as I was flipping through the fall "Sweet Paul" ezine and I noticed the rustic apple tart recipe.

A lightbulb went off in my head....Hey I can do that and I have all of the ingredients and it doesn't take very long to make.

So off to the kitchen I went. 

This is how you make it and boy will your family or guests be surpised when you put this beauty on the table.

Rustic Apple Tart Recipe:

Adapted from Sweet Paul Magazine by Shannon Crandall

Chilled pie crust dough that you have made or  one 9" store bought refrigerated crust

3 medium to large granny smith apples peeled and sliced thin ( make sure the slices are pretty evenly sliced )

1/4 c. of granulated sugar

1 to 1 1/2 tsp. apple pie spice

1 tbsp. melted butter

1 tbsp. granulated sugar for edges of crust ( put on just before baking)

Pre-heat oven to 400 F.

Roll out your homemade pie crust to about 9".

Mix thinly sliced apples with 1/4 c. granulated sugar and apple pie spice.

Place parchment paper on a baking sheet and then put rolled out pie crust on baking sheet.

Carefully layer your apple mixture onto the center of your pie crust making sure to leave  1 3/4 to 2 1/4 inches of of pie crust around the edges.

Once all of your apple mixture is placed in center of pie crust, fold edges of remaing pie crust up and over the apple mixture.  You can overlap and tuck edges under.

Now brush the edges of your pie crust with your melted butter....you can put remaining melted butter on top of your apple mixture.  Sprinkle the remaing tbsp. of granulated sugar on the buttered edges of your crust.

Bake for 45 minutes or until apples are soft and crust is golden brown.  You may cover the edges of your crust if they are getting too brown.

Here is a sweet treat you and your family will love!  Let me know how it works out.

Happy Baking!

New Christmas Goodies Available

Sweet Bliss Baked Goods




315-264-2512

Shannon.crandall@yahoo.com

www.sweetblissbakedgoods.blogspot.com

Christmas Cookies

Holiday Biscotti……………………………………………….$7.75 per dozen

(pistachios, cranberries)

Mixed Nut Biscotti………………………………………$7.75 per dozen

(Almonds, pistachios, hazelnuts)

Merry Nut Clusters……………………………………….$7.50 per dozen

(chocolate, peanuts)

Mint Chocolate Bark…………………………………$9.00 per 10”x7” slab

(chocolate, mint assorted candies, )

Sugar Cookie Cut Outs………………………….$7.50 per dozen

(sprinkles and frosting)

Pleasing Pumpkin Pie and Butternut Squash

I have to say that Thanksgiving was wonderful and we had our feast at my parents house.  We were all very thankful to still be able to have the spread that we are accustomed to.  I love turkey, but I think for the most part I could just eat all of the fabulous side dishes my family and I like to serve along with the bied.

Here are some of our standards which included: green bean casserole, sweet potatoes with maple syrup and apples, coleslaw with mandarin oranges, scalloped corn, a tomato casserole.  Of course we had mashed potatoes and stuffing ( that is always a given).

I made a new edition to the line up, Butternut Squash Savory Casserole that featured lots of butternut squash, sweet vidalia onions, cheedar cheese and thyme. 

This casserole is pretty simple to make and is also a vegetarian dish.

Here is the recipe:

Butternut Squash Savory Casserole
Adapted by Shannon Crandall

3 1/2 lbs. of butternut squash peeled and sliced into thin slices
1 C. skim milk
5 Tbsp. unsalted butter
1 Tbsp. extra virgin olive oil
2 large vidalia onions rough chopped
2 large eggs beaten
1 tsp. dried thyme
1 C. panko bread crumbs
1/2 tsp. salt
1/2 tsp. pepper
1/4 C. pumpkin seed or toasted pecans
2 C. coarsley grated cheddar cheese
1 bunch spinach

Pre-heat oven to 375 F
1. Place 3 Quarts of water in a lg. pot and bring to a boil.  Add peeled and sliced squash and return to boil and cook for 6 mins.  The squash will turn a deeper orange.  Remove squash with a slotted spoon and set aside in a collander to drain.  Put your bunch of spinach into your boiling water and cook for a few minutes.  Drain and add to squash.
2.Melt butter in a stockpot and add oil.  Add onions and saute until onions are translucent.  Do not brown.  Add warm squash and spinach, milk, eggs, thyme, bread crumbs, salt, pepper and 1/8 C. of seeds or pecans and 1 1/3 C. of cheddar cheese.  Mix until well blended.
3. Spread mixture into a 9x13 baking dish and bake for 45 minustes.  Remove from oven and sprinkle the remaining cheese and seeds or pecans on top and return to oven to bake for 15 more mins.

Remove and serve.
Hope you like this recipe!  We sure did!

Just thought I would show you my beautiful pumkin pie I baked for Thanksgiving.  I also made Hazelnut mousse to top it.   What a treat!

Low Fat Banana Bread

Here is a treat that I know will be sure to make it to my Thanksgiving table this year.  Banana Bread, that is yes you read it right.... LOW FAT!  With all of the other goodies available to eat during Thanksgiving wouldn't it be nice to have at least one item besides the turkey that is on your list of things you can indulge in.

This is a picture of my already half eaten loaf, but not to worry I have 2 more loaves in the freezer just waiting to be defrosted.  I did add a handful of chocolate chips as well as pecans.  What's banana bread without a few complimentary ingredients. 
So without any further interruptions here is the recipe for the star of this post.

Low Fat Banana Bread

2 1/4 C. of Whole Wheat Flour
1 2/3 C. of granulated sugar
1 tsp. salt
1 tsp. pure vanilla extract
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
2/3 C. skim milk
1/2 C. plain non-fat yogurt
2 tbsp. vegetable oil
1 1/4 C. mashed ripe bananas
2/3 C. egg whites
2/3 C. pecans
2/3 C. semi-sweet chocolate chips


Heat oven to 350 F
Spray 2  loaf pans with non-stick spray (7"x3")
Measure all ingedients and mix together in a large mixing bowl on low speed until completely combined together.  Pour into batter into your loaf pans and bake for 50 minutes or until toothpick comes of clean.  You may also use mini loaf pans.  If using mini loaf pans you will get 4 loaves.

Have a Happy and Safe Thanksgiving!

Holidays just around the corner

With the Holiday Season approaching very quickly I have been paging through my cookbooks, food magazines and the internet to find the perfect pies, side dishes and goodies to make. In the process I found some really great sources and thought I would share them with you.

Sweet Paul is a new magazine that is both in print and on the internet.  It has great recipes and crafts for each season and the next edition is coming out in 2 days. Here is the link: http://www.sweetpaulmag-digital.com/

Another great source is the good old stand by Better Homes and Gardens.  I found 2 wonderful pie recipes in the latest edition that are twists on our old time favorites pumpkin and apple. 

So try something new this holiday season and find the Sweet Things In Life!

Sweet treats

Here is a complete list of our baked goodies!  We will be at The Market @ Oneida Commons tomorrow Nov. 6th, 2010 to share some of our sweets with you.  So if you would like to get your paws on a little treat and get some great gifts, come shop during The Market@ Oneida Commons Open House!  Hours:  10am-5pm Sat. and 11am-4pm Sun.


Sweet Bliss Baked Goods


To place an order call 315-264-2512 or email shannon.crandall@yahoo.com

Cookies

Blue &Whites (blueberry, white chocolate, Macadamia nut)………………$7.50 per dozen

Double Chocolate Espresso (chocolate, walnuts, espresso)……………$7.50 per dozen

Oatmeal Raisin ………………..$6.75 per dozen

Chocolate Chip Walnut……$6.75 per dozen

Coconut Monsters (coconut, peanut butter, m&m’s, chocolate chips)…$7.75 per dozen

Cranberry Pecan Biscotti (cranberries, orange, lemon, pecans)……$7.50 per dozen

Cinnamon & Sugar Biscotti (cinnamon, sugar coating)………………….$7.50 per dozen

Chocolate Pecan Espresso Biscotti (pecans, chocolate chips)……………….$7.75 per dozen

Chocolate Cranberry Biscotti (chocolate, cranberries)…………………….$7.50 per dozen

Classic Sugar Cookie Cutouts with frosting…………………………..$7.50 per dozen

Molasses Cookies…………….$7.50 per dozen

Pumpkin Bliss Cookies………$7.50 per dozen



Bliss Bars

Pumpkin Chocolate Bars (pumpkin, walnuts, chocolate chips)…………….$8.50 per 9”x9” pan

Cocoa Almond Bliss Brownies (cocoa brownies with sliced almonds)………$8.50 per 9”x9” pan

Cranberry Blondie Bliss Bars (cranberries, orange)…………………………$8.00 per 9”x9” pan

Banana Bread bliss Bars (banana, walnuts, chocolate)……………………$8.00 per 9”x9” pan

Lemon Cheesecake Bliss Bars ( creamcheese, lemon, chocolate)…………$8.50 per 9”x9” pan

Zucchini-Carrot Bliss Bars (zucchini, carrots, raisins, chocolate)…………$8.00 per 9”x9” pan

Caramel Bliss Bars (caramel, chocolate, walnuts)…………………………$8.50 per 9”x9” pan

Mascarpone Bliss Bars (chocolate, almonds, toffee)……………………………$8.50 per 9”x9” pan

Orange Walnut Blondie Bliss Bar (walnuts,orange,chocolate).....................$8.50 per 9"x9" pan





Pies & Tassies

Pumpkin Pie with Hazelnut Mousse (single crust)………………………………$9.00 per pie

Apple Cranberry Pie (two crust)………………………………$9.00 per pie

Pumpkin Pecan Tassies (pecans, pumpkin)………………………$7.50 per dozen

Rocky Road Tassies (marshmallows, chocolate, almonds)………………………$7.75 per dozen

Muffins

Pumpkin Spice (pumpkin, white chocolate, butter scotch, walnuts)……………$7.75 per dozen

Blueberry Macadamia Nut (blueberries, macadamia nuts)……………………$7.75 per dozen

Zucchini Pecan (zucchini, orange, lemon, pecans)……………………………………$7.50 per dozen

Banana Bliss Muffins (banana, chocolate, walnuts)…………………………………$7.75 per dozen

*Super Size the muffins………same prices per ½ dozen.

*We blissfully bake all of our goodies with the best ingredients!
Local orders only we can not ship at this time.