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Archive for the ‘Recipes’ Category

postheadericon Basil Beer Bread Recipe

Basil Beer Bread Recipe at Red Barn Blue Skies

While I do grow most of my basil from seed, I sometimes can’t help myself and MUST buy a beautiful plant when I see it. I recently snagged two gorgeous basil plants while out shopping. I was pleasantly surprised when one of them had the following basil beer bread recipe printed on the plant marker. Because I had all of the ingredients on hand and just reading the recipe made my mouth water, I tried it. And I loved it….So here it is…

Baked Basil Beer Bread at Red Barn Blue Skies

Basil Beer Bread

Basil Beer Bread Recipe

Ingredients

3 cups self-rising flour

3 tbsp granulated sugar

12 oz warm beer

1/2 cup finely chopped basil

Instructions

In large mixing bowl , mix all ingredients together.

Pour mixture into a well-greased loaf pan or dish.

Place loaf pan into an unheated oven.

Turn oven on and set it at 350 degrees.

Bake for 50 minutes or until lightly browned on top. (Oven temps vary so keep an eye on it.)

Remove from pan and place on a wire rack to cool.

 

***I think I would leave it in the oven for a few minutes longer and just keep a close eye on it.  This first loaf didn’t get quite as brown as I would have liked.

 

The basil smell alone was enough to get the hubby wandering into the kitchen to find out what I was up to.  I  sliced it up while still warm and used some of this overly delicious herbal butter that I had made up the day before.  I followed the recipe I found at my idol Nancy aka The Lemon Verbena Lady‘s blog.  (Be sure to visit her site for great recipes and herbal wisdom.)

 

It was a huge success as we skipped dessert and opted for another piece of bread instead.  Needless to say, this will be a recipe that we’ll use quite a bit in the coming months.  Many thanks to the lovely Nancy for the awesome herb butter recipe 🙂

Red Barn Blue Skies Basil Beer Bread Recipe

postheadericon Saturday Sweetness – Crummy Fruit Crumble

I haven’t posted a recipe in just about forever.  So I thought I’d share a super-yummy one that I made last week for the hubby and Dad.  It got rave reviews and I apologize for no photos, they ate it rather quickly!

This is based loosely upon a recipe I found in a book I’m reviewing this week over at One Book Shy.

 

The book is a cozy mystery by Anne Canadeo called “A Stitch Before Dying“.

It’s a part of her Black Sheep Knitting Mystery series.  Since many of you are avid knitters and readers, you may be familiar with it ~ if not, check it out.  (I’m not getting anything by telling you about this, I just enjoyed the book.)  Like I’m hoping you’ll enjoy this:

Crummy Fruit Crumble

Ingredients

  • 6 cups thinly sliced apples (I used Fuji, Macintosh, and Delicious varieties)
  • 2 TBsp lemon juice
  • 1 TBsp orange juice
  • 2 TBsp lemon zest
  • 1 TBsp orange zest
  • 2/3 cup white sugar
  • 1/2 cup brown sugar
  • 3 sticks unsalted butter, cut into tiny pieces – keep cold
  • 1 cup flour
  • 1/2 cup uncooked oatmeal
  • 1/4 cup granola
  • 1/4 cup chopped walnuts
  • 3 TBsp cinnamon
  • 2 tsp nutmeg

Preheat oven to 350 degrees.

In a mixing bowl toss the sliced apples with the lemon & orange juices and zests.  Add 3 TBsp white sugar, 5 TBsp brown sugar, 2 TBsp flour, 2 TBsp cinnamon and 1 tsp nutmeg.  If the mixture is still too juicy, add a bit more flour.  Set this bowl aside.

Lightly butter the inside of a 9×12 baking dish or pan.  Be sure it’s deep enough to hold the mixture or you can go with a slightly larger size.  Pour the apples into the pan.

In a large mixing bowl put the chopped up butter, the rest of the flour and both sugars, plus the oatmeal, granola, walnuts.  Add 1 TBsp cinnamon and 1 tsp nutmeg.

I then used my clean, damp hands to knead this mixture until it was completely combined and had started to form into crumbles.  (Since my beloved sister-in-law Cindy gifted me with a stand mixer for Christmas – I can now use that with the paddle attachment instead of my hands!) Sprinkle over the top of the apples and then bake for about 30 minutes.  The crumbs should crisp up and the apple mixture will start to bubble.

It is wonderful served warm with vanilla ice cream or whip cream.  YUMMMMMMM – I’m making myself hungry 🙂

*You can substitute other fruits for the apples – I’m thinking raspberries or peaches – or maybe combined!!  yummmm again..

Let me know if you try this and tell me what you think!

postheadericon Saturday Sweetness – Rum Balls

Yummy treat for the upcoming holidays..

This is a recipe from the ultra-amazing Emeril Lagasse for Food Network.  I’ve had it for several years and it is always a big hit.  Check it out..

Ingredients

  • 1 1/2 cups confectioners’ sugar
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon ground allspice
  • 1/2 cup dark rum
  • 2 tablespoons light corn syrup
  • 2 1/2 cups finely crushed vanilla wafers
  • 1 cup finely chopped, toasted walnuts

Directions

In large bowl, sift 1 cup of the confectioners’ sugar, cocoa powder and allspice. Stir in rum and corn syrup. Stir in vanilla wafers and walnuts, mix well. Place in refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)

Place remaining 1/2 cup confectioners’ sugar in a shallow bowl.

Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners’ sugar, coating evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.