New Castle News

Lugene Hudson

September 21, 2013

Culinary Conversation: Fall, old cookbooks stir up interesting recipes

(Continued)

NEW CASTLE — Roasted Beets and Sweet Potatoes

  • 6 medium beets, peeled and cut into chunks
  • 21⁄2 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon sugar
  • 3 medium sweet potatoes, cut into chunks
  • 1 large sweet onion, chopped

Preheat oven to 400.

In a bowl, toss the beets with 1⁄2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.

Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag and shake to coat vegetables with the oil mixture.

Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

Oatmeal Muffins

  • 1 cup rolled oats
  • 1 cup buttermilk or sour milk
  • 1⁄3 cup soft shortening (part butter)
  • 1⁄2 cup brown sugar, packed
  • 1 egg
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon soda
  • 1 teaspoon salt

Raisins (optional)

Soak rolled oats in buttermilk for one hour.

Mix shortening/butter, sugar and egg. Blend flour, soda and salt. Stir alternately into shortening mixture with soaked rolled oats. Fill 2⁄3 full.

Either grease muffin cup pans or use paper baking cups.

Bake 20 to 25 minutes at 400. Serve warm.

Pumpkin Cake

  • 1 tablespoon all-purpose flour
  • 3⁄4 cup egg substitute
  • 1⁄3 cup sugar
  • 1⁄3 cup applesauce
  • 1, 15-ounce can pumpkin
  • 2 teaspoons pumpkin pie spice
  • 1, 18.25-ounce package yellow cake mix

Preheat oven to 350.

Coat a 13x9-inch baking pan with cooking spray; dust with flour.

To prepare cake, place the egg substitute, sugar, applesauce and pumpkin in a large bowl; beat with a mixer at high speed for one minute. Add pie spice and cake mix, beating at high speed 2 minutes. Pour batter into prepared pan. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.

For frosting, place 2⁄3 cup or 6 ounces tub-style light cream cheese and 11⁄4 teaspoons vanilla in a large bowl; beat at medium speed until smooth. Gradually add 31⁄2 cups powdered sugar, beating just until blended. Do not overbeat. Spread frosting evenly over top of cake.

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Lugene Hudson
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