Thanks for starting October's thread, FOAS.

Every month, or so, we take something down to the guys at the firehouse in the morning. It's a volunteer fire department & only a block from our house. They've helped us out several times with flooding and when I've needed emergency medical assistance.

I saw this recipe in the new King Arthur catalog & immediately knew it would be a hit...and it was!

Maple-Bacon Biscuit Bake

These are like a maple-bacon "sticky bun". Need I say more?!

Syrup:

1/2 Pound Bacon, cooked until medium brown
1/3 Cup Brown Sugar
1/4 Cup AP Flour
1/4 Cup Real Maple Syrup
2 Tablespoons Melted Butter

Biscuits:

2 Cups AP Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Cup Cold Butter
1 Cup Cold Milk or Buttermilk

Preheat the oven to 475 degrees. Lightly grease an 8"x8" square pan or a 9" round pan.

To Make Syrup:

Chop the cooked bacon into 1/2" pieces. Combine the bacon with the remaining syrup ingredients, stirring until well combined. Spread in the bottom of the prepared pan.

For the Biscuits:

Whisk the dry ingredients together in a bowl. Work in the butter until the mixture is crumbly with some larger pieces of butter remaining. Add the milk or buttermilk, stirring to make a sticky dough.

Drop the dough in heaping tablespoonfuls atop the syrup in the pan.

Bake the biscuits for 10 minutes. Turn the oven off, and leave them in the oven for an additional 5-10 minutes, until they're golden brown. (I've never cooked biscuits using this baking method before but they came out perfect.)

Remove the biscuits from the oven, and immediately turn the pan over onto a serving plate. Lift off the pan, and scrape any syrup left in the pan onto the biscuits. Pull biscuits apart to serve.

Yield: 16 small biscuits.

I baked in a round cake pan so I could turn them out onto a paper plate since we were transporting them to the firehouse. We made 5 pans of these rolls and, as expected, they were snarfed down in seconds!

/tricia

I made a new recipe yesterday to take to my Garden Club meeting. Strawberry-Cheesecake Muffins and it was a hit so here is the recipe. I made a double batch and had some batter left over. Also when you put the cream cheese part in just use 1 tsp not the Tablespoon in the recipe!!!
Ingredients

Strawberry-Cheesecake Muffins

1 package (3 ounces) cream cheese, softened
1/4 cup confectioners' sugar
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1-1/4 cups milk
1/2 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon grated lemon peel
1/4 teaspoon almond extract
1/4 cup strawberry jam

Directions

In a small bowl, beat the cream cheese and confectioners� sugar until smooth; set aside. In a large bowl, combine the flour, baking powder and salt. In another small bowl, whisk the egg, milk, brown sugar, butter, lemon peel and almond extract. Stir into dry ingredients just until moistened.
Spoon half of the batter into greased muffin cups. Top each with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Top with remaining batter.
Bake at 375� for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Here is a link that might be useful: Strawberry-Cheesecake muffins

I'm a lurker but this is so good I have to share it.

Cauliflower Caponata - Tribune, Sep. 4, 2011 Sunday

1 med. head cauliflower, florets separated, stems diced or sliced or used elsewhere
3-4 Tb. olive oil
3-4 cloves garlic, chopped
1/4 - 1/2 tsp. tumeric
1/8 - 1/4 tsp. cumin
2 Tb. sugar
1/3 c. vinegar (not balsamic)
2 tsp. fresh thyme leaves
1-2 Tb. capers
1 Tb. caper brine
2 Tb. golden raisins, plumped
pinch salt
2 Tb. coarsely chopped toasted almonds (use 1/4 c.)

Preheat oven to 450 F.
[Toss cauliflower with oil; turn onto foil-lined cookie sheet; roast 10 min. stir; roast 10 min. more]
Brown cauliflower in lg. skillet until golden. Sprinkle with tumeric, cumin and 1/2 the garlic as it cooks.
When still crunchy but cooked, sprinkle with sugar, remaining garlic, vinegar & thyme.
Lower heat, cook, stirring, until vinegar lifts & mellows, about 3 min.
Remove from heat; add capers, brine, raisins & salt.
Let cool. Sprinle with almonds before serving.

note: mix in almonds with capers

I made these last week from Cook's Illustrated. At first they were terribly sweet. However the next day they had mellowed and were absolutely delicious!

Ultimate Turtle Brownies

Ingredients

Caramel:

1/4heavy cream plus 2 additional tablespoons
1/4 teaspoon table salt
1/4 cup water
2 tablespoons light corn syrup
1-1/4 cups sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Brownies:

8 tablespoons unsalted butter (1 stick), cut into 8 pieces
4 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking powder
2 large eggs, room temperature
1 cup sugar
1/4 teaspoon table salt
2/3 cup chopped pecans
1/3 cup semisweet chocolate chips, optional (I added this and will again next time)

Garnish:

25 pecan halves, toasted

TO MAKE THE CARAMEL: Combine cream and salt in small bowl; stir well to dissolve salt. Combine water and corn syrup in heavy-bottomed 2- to 3-quart saucepan; pour sugar into center of saucepan, taking care not to let sugar granules touch sides of pan. Gently stir with clean spatula to moisten sugar thoroughly. Cover and bring to boil over medium-high heat; cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 3 to 5 -minutes. Uncover and continue to cook, without stirring, until bubbles show faint golden color, 3 to 5 minutes more. Reduce heat to medium-low. Continue to cook (swirling occasionally) until caramel is light amber and registers about 360 degrees on candy or instant-read thermometer, 1 to 3 minutes longer. Remove saucepan from heat and carefully add cream to center of pan; stir with whisk or spatula (mixture will bubble and steam vigorously) until cream is fully incorporated and bubbling subsides. Stir in butter and vanilla until combined; transfer caramel to microwaveable measuring cup or bowl and set aside.

TO MAKE THE BROWNIES: Adjust oven rack to lower-middle position; heat oven to 325 degrees. Lightly spray 9-inch-square baking pan with nonstick cooking spray. Cut 14-inch length extra-wide heavy-duty foil; fold cut edges back to form 8 1/2-inch width. With folded sides face down, fit foil securely into bottom and up sides of baking pan, allowing excess to overhang pan sides. Spray foil with cooking spray.

Melt butter and bittersweet and unsweetened chocolates in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth and combined; set aside to cool slightly. Meanwhile, whisk together flour and baking powder in small bowl; set aside. When chocolate has cooled slightly, whisk eggs in large bowl to combine; add sugar, salt, and vanilla and whisk until incorporated. Add melted chocolate mixture to egg mixture; whisk until homogenous. Add flour mixture; stir with rubber spatula until almost combined. Add chopped pecans and chocolate chips (if using); mix until incorporated and no flour streaks remain.

Following illustrations below, distribute half of brownie batter in prepared baking pan, spreading in even layer. Drizzle scant 1/4 cup caramel over batter. Drop remaining batter in large mounds over caramel layer; spread evenly and into corners of pan with rubber spatula. Drizzle additional scant 1/4 cup caramel over top. Using tip of butter knife, swirl caramel and batter. Bake brownies until toothpick inserted into center comes out with only a few moist crumbs attached, 35 to 40 minutes. Cool brownies in pan on wire rack to room temperature, about 1 1/2 hours.

Heat remaining caramel (you should have about 3/4 cup) in microwave until warm and pourable but still thick (do not boil), 45 to 60 seconds, stirring once or twice; pour caramel over brownies. Using spatula, spread caramel to cover surface. Refrigerate brownies, uncovered, at least 2 hours.

Using foil extensions, lift brownies from baking pan, loosening sides with paring knife, if needed. Peel away and discard foil. Using chef�s knife, cut brownies into 25 evenly sized squares. Press a pecan half onto surface of each brownie. Serve chilled or at room temperature. (I like to put them in the microwave for 20-30 seconds and eat them warm- the caramel gets nice and gooey and it�s so good!).

Source: Cook�s Illustrated May 2006

Linda

The use of raisins and molasses intrigued me, and I figured this would make a nice dark stew. I was right! We declared this a keeper.

Slow-Cooker Beef and Mushroom Stew (Country Cooking)
Raisins and molasses are the secret ingredients that gives this stew its richness. Adding the mushrooms for the last hour of cooking makes them as tender as the beef.

3 tbsp flour
2 lb boneless beef, cut in 1-2" cubes
2 tbsp cooking oil
4 medium carrots, cut in 1/2" slices
2 medium onions, chopped
1/4 cup cider vinegar
1/4 cup molasses
14 1/2 can diced tomatoes
salt and pepper
1/4 tsp ground ginger
12 oz fresh mushrooms, halved
1/4 cup raisins

Place flour and some salt and pepper in a plastic bag. Dredge beef, shaking off excess flour. Brown in hot oil in a Dutch oven, in batches if necessary.

Place carrots and onions in 4-quart slow cooker; add browned beef.

In medium bowl combine cider vinegar, molasses, tomatoes, salt and pepper and ginger. (I used a bit of cider vinegar to deglaze the dutch oven). Pour some of the deglazed liquid in with the tomato mixture and pour over meat and vegetables.

Cook on Low 8 hours or on High 4 hours.

Add raisins and mushrooms and cook on High 1 hour longer. Serve over noodles or mashed potatoes.

Because this has no potatoes, it freezes very well. I'd like to double it next time, and use a 28-oz can tomatoes.

I don't have a new recipe to share but so far the new recipe list sounds wonderful. I will have to make the mint/cilantro chutney even if I don't make the shrimp. The maple/bacon combo is calling me as well. There is a cafe here that sells a maple/bacon/pecan scone I really like.

Had some friends over last night for our annual pumpkin carving and while we ordered pizza from a local eatery for the main course I also did two salads. The fruit salad was a huge hit so I will share this very simple recipe. My only change was to add about one tablespoon honey to the yogurt sauce. Thanks.

Kate

Here is a link that might be useful: Fab Fruit Salad

We were participating in a 'progressive brunch' yesterday (our part was joanm's waffles of insane greatness) and one family served this Garden Vegetable Crustless Quiche from Cooking Light. I normally skip over recipes that use 'low fat' subs and 'egg substitute' but this one was sooooo delicious and a keeper!

Garden Vegetable Crustless Quiche

The season's best vegetables and a variety of cheeses make this vegetable quiche a crowd-pleasing and healthy meal that can be assembled the night before, refrigerated and cooked just prior to serving.

Garden Vegetable Crustless Quiche

YIELD: 10 servings
COURSE: Breakfast/Brunch, Main Dishes

Ingredients

1 1/2 cups egg substitute
3 large eggs
1 1/2 cups (6 ounces) shredded reduced-fat extrasharp cheddar cheese, divided
1 1/2 cups (6 ounces) shredded reduced-fat Monterey Jack cheese, divided
1/2 cup 1% low-fat milk
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
1 (16-ounce) carton fat-free cottage cheese
Cooking spray
4 cups sliced zucchini (about 4)
2 cups diced potato with onion (such as Simply Potatoes)
1 cup finely chopped green bell pepper (about 1)
1 (8-ounce) package presliced mushrooms
1/2 cup chopped fresh parsley
2 tomatoes, thinly sliced

Preparation

Preheat oven to 400�.

Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 3 ingredients (through mushrooms); saut� for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400� for 15 minutes. Reduce oven temperature to 350� (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.

Note: Substitute corn or spinach for some of the vegetables, if you wish.

Here is a link that might be useful: Garden Vegetable Crustelss Quiche

I made this today from Simply Recipes to take to the field. My crew really enjoyed it. I served it with green chile chicken casserole, rice and salad.

Spicy, Citrusy Black Beans

Ingredients
4 cups dried black beans
2 1/2 quarts (10 cups) water
2-3 fresh sprigs oregano, or 1 Tbsp dried
3 bay leaves
6 small or 3 large sage leaves
2 teaspoons salt
4 Tbsp olive oil
2 yellow onions, chopped
2 chopped peppers, bell pepper, Anaheim, or jalapeño (your choice, depending on taste for heat), seeds, stems and ribs discarded
6 cloves crushed garlic
2 Tbsp Ancho red chili sauce, or chili powder or Tabasco to taste*
1-2 teaspoons of puréed chipotle in adobo, chipotle Tabasco, or chipotle powder (to taste)
1 Tbsp cumin, (crushed whole toasted cumin seed is best, if possible)
3 Tbsp frozen orange juice concentrate or 1/2 cup fresh orange juice
Juice of 1 lime
2 Tbsp rice wine vinegar
Chopped fresh cilantro for garnish
If using prepared chili sauce or chili powder, and if cooking gluten-free, make sure to purchase gluten-free products.

Method
1 Prepare the beans. Rinse and sort the beans, discarding any stones or shriveled beans. You can soak the beans overnight in cold water (cover with several inches of water) OR pour enough boiling water over them to cover by a few inches and soak them for an hour OR skip the pre-soaking step. Soaking will speed up the cooking process. If you soak, discard the soaking liquid after soaking.

2 Add beans to a large pot with 2 1/2 quarts (10 cups) of water. Add oregano, bay leaves, and sage. Bring the beans to a boil and reduce heat to a simmer. Cook until the beans are soft, but not quite done. The time will vary depending on how large, dry, or old your beans are, and if you have pre-soaked them, from anywhere from 30 minutes to an hour and a half.

3 While the beans are cooking, sauté onions and peppers in olive oil until soft. Add chili sauce, chili powder, and/or chili purée, cumin, and garlic. Sauté until spices are fragrant.

4 Fish out and discard the bay leaves, stems of oregano, and sage leaves from the pot of beans. Remove, but reserve, extra cooking liquid until there is about 1/2-inch of liquid above beans.

5 Add the onion mixture and salt to the pot of beans. Cook another hour or so until thickened. Add reserved liquid if needed.

6 Add half of the orange juice, and simmer. Adjust chili heat at this point ��" you may or may not want to add more of your chili paste. Just before serving, add remaining orange juice, lime juice, and vinegar. Salt to taste. Garnish with chopped fresh cilantro.

Serve with corn tortillas, and/or rice, sour cream, and salsa.

Serves 8.

Here is a link that might be useful: Spicy, Citrusy Black Beans