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The BEST Homemade Granola

June 7, 2016 · by Carrie Trax ·

2016.06.03@19.22.24._K1_2566-2Once you have made and tasted homemade granola you will never buy store bought again.  This is the BEST homemade granola recipe and so easy to make.  The basic granola recipe combines quick rolled oats, coconut and wheat germ.  You then add your favorite nuts and dried fruit, a honey mixture, toss and bake for 30 minutes, it’s that simple.  Granola is perfect topped on yogurt, layered in a parfait or mixed in your favorite pancake recipe.  I store it in glass canning jars and have in my kitchen ready just to grab as a snack.

Fruit & Nut Granola2016.06.03@19.23.42._K1_2568-2

6 cups Bob’s Red Mill Quick Cooking Rolled Oats
2 cups shredded coconut
1 cup wheat germ
1 cup chopped almonds, sliced
1 cup walnuts, roughly chopped
1 cup pecan, roughly chopped
1 cup dried cranberries
1 cup dried apricots, chopped
½ cup canola oil
¾ cup honey
2 teaspoons vanilla extract

Preheat oven 250 degrees. In large bowl combine the rolled oats, coconut, wheat germ, nuts and dried fruits and toss to combine. In small microwave safe bowl combine the oil, honey and vanilla and microwave for 1 minute.  Stir honey mixture into dry ingredients and mix well. Spread mixture onto two greased baking pans.  Place in oven for 30 minutes, stirring every 10 minutes. Cool on rack and store in airtight container.

Pacific Northwest Granola2016.06.03@19.24.09._K1_2569-2
6 cups Bob’s Red Mill Quick Cooking Rolled Oats
1 cup wheat germ
2 cups chopped hazelnuts, roughly chopped
2 cups dried cranberries
½ cup canola oil
¾ cup honey
2 teaspoons vanilla extract

Preheat oven 250 degrees. In large bowl combine the rolled oats, wheat germ, hazelnuts and dried cranberries and toss to combine. In small microwave safe bowl combine the oil, honey and vanilla and microwave for 1 minute.  Stir honey mixture into dry ingredients and mix well. Spread mixture onto two greased baking pans.  Place in oven for 30 minutes, stirring every 10 minutes. Cool on rack and store in airtight container.

Once the Pacific Northwest Granola is cool you can add some chopped chocolate covered hazelnuts to give the granola another layer of flavor.

2016.06.03@19.15.24._K1_2548-2

Filed Under: baking, breakfast, Chocolate, favorite products, Fresh From Oregon, fruit, hazelnuts · Tagged: breakfast, cranberries, Granola, nuts, oats

Oatmeal Cookie ~ Trio

December 9, 2014 · by Carrie Trax ·

Oatmeal CookiesOatmeal cookies are a must at Christmas time at my house… that’s what my husband tells me.  This is his favorite cookie there is always a batch baking in my oven throughout the year.  He prefers dried cranberries in his cookie instead of raisins so this year I decided to dress his oatmeal cookies up a little.  I took the basic oatmeal and cranberry cookie and dressed it up with a dip in some white chocolate and a sprinkle of pecans.  Dipping a cookie halfway in white or milk chocolate and adding some accents like nuts or jimmies will make a plain cookie into an extraordinary cookie. Remember to always leave a few plain for the ones who just like them just plain.  Oatmeal cookies come in all shapes and sizes, chewy or crisp so another recipe I am sharing below is for a crisp oatmeal cookie glazed with a confectioners sugar icing.  Both are easy and simple to make for your holiday cookie tin.

Oatmeal Cranberry Cookies
1 cup salted butter, room temperatureCranberry Oatmeal Cookies
3/4 cup dark brown sugar
1/2 cup sugar
1 egg
2 tsp vanilla extract
1 3/4 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp cinnamon
1 1/2 cups uncooked quick cook oats
1 1/2 cups dried cranberries
1/2 cup pecan pieces
12 oz white melting chocolate

Preheat oven to 350 degrees. Beat butter and sugars together until well combined. Add egg and vanilla extract and mix until well combined. Add Oatmeal Cookies dipped in White Chocolateflour, baking soda, baking powder and cinnamon and mix until well combined. Add oats and mix until a thick dough forms. Stir in cranberries and pecan pieces. Place heaping tablespoon-sized balls of cookie dough onto a parchment lined cookie sheet. Bake 8-9 minutes. Cookies may look a little undercooked in the center, but they continue to cook and firm as they cool. Do not over bake. If cookies look cooked (not a little undercooked) when you take them out, they are probably overcooked. Let cookies cool for about 2 minutes on the cookie sheet, then remove to cooling rack to finish cooling. Once cookies are cool, melt white chocolate in a small bowl. Dip cookies, one at a time, into white chocolate and shake to remove excess white chocolate. Set on parchment paper  and sprinkle with crushed pecans before the white chocolate dries.  White chocolate dries fast so I dip three cookies and then sprinkle on the pecans before dipping more.

Recipe from ~ Live, Love & Sugar

 

Iced Oatmeal Cookie
1 1/2 cups old fashioned oats
2 cups all-purpose flourIced Oatmeal Cookies
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup light-brown sugar
2 large eggs
2 tsp vanilla extract
Icing:
2 cups powdered sugar
3 Tbsp milk

Preheat oven to 350 degrees. Pour oats into a food processor and pulse until partially ground, about 15 seconds. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground oats, for 30 seconds. In the bowl of an electric stand mixer, fitted with the paddle attachment, whip butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 3 – 4 minutes. Add in eggs one at a time, mixing until combined after each addition. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined (scrape bottom and sides of bowl as needed). Allow cookie dough to rest 10 minutes at room temperature. Scoop dough out about 2 Tbsp at a time and drop onto a silpat or parchment paper lined baking sheet. Bake in preheated oven 11 – 15 minutes. Allow cookies to rest on baking sheet several minutes before transferring to a wire rack to cool completely.

In a mixing bowl whisk together powdered sugar and milk and dip tops of cooled cookies in icing and allow excess to run off or alternately spread icing over cookies. Return to wire rack and allow icing to set. Store in an airtight container at room temperature.

Recipe from ~ Mother Thyme

Oatmeal Cookies dipped in White Chocolate

 

 

Filed Under: baking, cookies, desserts, Holidays · Tagged: baking, Christmas, cookies, cranberries, dried cranberries, holiday, oatmeal, spices

Fresh Cranberries

November 22, 2014 · by Carrie Trax ·

Cranberry Three jarsThis Thanksgiving or any holiday enjoy the sweet and tart taste of cranberries 3 ways.  Enjoy homemade jellied orange cranberry sauce that tastes better than the one from a can and so easy to do.  You can combine the fresh flavors of cranberries, oranges and apples with a little sugar and in a few minutes you will have a crisp relish your family will be asking for seconds of!  Cranberry glaze for your turkey (works good with ham too) will give you another depth of flavor to your holiday dinner.  Fresh cranberries are always a perfect addition to the holiday table.

Cranberry RelishOrange Cranberry Relish
1 (12 oz) bag whole fresh cranberries
2 tart green apples (I used Granny Smith), peeled, cored and cut into thick pieces
1 large seedless orange (peel on), cut into 12 pieces
1 cup sugar

In the bowl of a food processor add the cranberries, apples and orange pieces.  Pulse 12-14 times, do not over pulse or the relish will be mushy.  I used a Ninja Food Processor and it gave me the perfect relish with 12 pulses.  Place mixture in a bowl and mix in the sugar.  Let set for 45 minutes at room temperature.  It is ready to serve or place in a container and refrigerate for later.  Quick and easy and can be made the night before.
Recipe from ~ Simple Recipes

 

Jellied Orange Cranberry SauceJellied Orange Cranberry Sauce
2 (12 oz) bags whole fresh cranberries
2 oranges
1 3/4 cups water
2 cups sugar

Wash cranberries and add to a medium pot.  Squeeze juice from orange into the pot and add the orange halves and the 1 3/4 cups water. Boil until the cranberries skins burst, about 20-25 minutes.  Remove orange halves and over a bowl place a sieve or food mill and press through the cranberry mixture.  You will get juice in the bowl, discard the pulp left in the food mill.  Add juice to a medium saucepan and mix in the sugar. Boil to almost jelly point (see below spoon test)* or 220 degrees.  Pour into glass canning jars (I use 8 oz short jars).  If you are not processing the jars you can let set on your counter until cooled then add the lid and ring and place in refrigerator.  If you what to process the jars leave a 1/4-inch head space, add the lid and ring and process in a boiling water bath for 10 minutes.  These jars can now be left on your shelf.
*Spoon test ~ Dip a cool metal spoon into the boiling cranberry mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The cranberry sauce is done when the syrup forms two drops that flow together and form a sheet that hangs off the edge of the spoon.
Recipe adapted from ~ Ball Blue Book

Cranberry GlazeCranberry Glaze
1 (12 oz) bag fresh whole cranberries
1 cup water
1 cup sugar
1/4 teaspoon salt
1 teaspoon orange zest
2 tablespoons ginger, minced
2 teaspoons apple cider vinegar
1/8 teaspoon cayenne pepper
In a medium saucepan combine the cranberries, water, sugar, salt, orange zest, ginger and apple cider vinegar.  Simmer over a medium heat until the cranberries burst, about 15 minutes.  Remove from heat and stir in the cayenne pepper.  I do not like it too hot but if you want more of a kick add more cayenne to taste.  Place a mesh strainer over a saucepan and pour in cranberry mixture.  With a wooden spoon or rubber spatula push the cranberries around to help the mixture get through the strainer.  There will be nice thick cranberry pulp in your saucepan.  Over medium heat cook until glaze thickens, about 10 minutes.  With a basting brush coat the outside of your turkey 30 minutes before it is ready to come out of the oven.  Leave turkey uncovered after adding the glaze .  This glaze is also great tossed with meatballs as an appetizer or perfect to brush on a whole ham.
Recipe from ~ Brave Apron
Orange Cranberry Relish

Filed Under: appetizer, apples, Easter, Fresh From Oregon, fruit, Holidays, side dish, Thanksgiving · Tagged: cranberries, cranberry sauce, fresh, fruit, glaze, homemade, oranges, relish, Thanksgiving, thanksgiving side dish

New Year’s Traditions … Bake some Good Luck!

December 30, 2013 · by Carrie Trax ·

2013.12.29@17.39.08._K5I0980

Sweet New Year’s Pretzel with walnuts

Even though I live here in Oregon (8 years) I am originally from a town just south of Pittsburgh, Pennsylvania.  We had many great food traditions that I have not seen here in the Pacific Northwest.  I grew up on Pork & Sauerkraut on New Year’s Day,  Isaly’s chipped ham made into BBQ sandwiches, Holuski (cabbage & noodles), Pierogies, Golabki (Stuffed Cabbage) and many more.   One of the traditions I brought with me is making a New Year’s Pretzel.  This is a large pretzel made with a sweet bread dough and glazed with a confectioners sugar icing.  It is said you need to eat a piece at midnight New Year’s Eve or before breakfast on New Year’s day to bring you good luck for the coming year.  The recipe below makes two pretzels so I decided to make one the traditional way and to start a new tradition by making the second one with Fresh From Oregon flavors and I added cranberries and hazelnuts!  Once you make these pretzels and taste them you will be making them each year and starting your own family tradition.

2013.12.29@11.45.41._K5I0828

Divide dough in half

2013.12.29@11.49.48._K5I0833

Shape into a horseshoe shape with
open ends towards you

2013.12.29@11.51.23._K5I0835

Cross right side over left and
create a circle on the top

New Year’s Sweet Pretzel
1 1/2 cups milk, scalded and skimmed
1/2 cup sugar
4 ounces (1 stick) butter
1/2 teaspoon sugar
1/2 cup warm water
1 tablespoon yeast
6 to 7 cups Bob’s Red Mill flour
1 tablespoon salt
2 eggs
1 pound confectioner’s sugar
1 teaspoon almond extract
5-6 Tablespoons water
1/4 cup ground walnuts

2013.12.29@11.53.52._K5I0838

Cross left side over right

Put the scalded milk, sugar and butter into the bowl of a stand mixer and let stir until the butter and sugar are dissolved. In another small bowl, dissolve the yeast in the warm water with a 1/2 teaspoon of sugar. It should begin to foam in about 5 minutes. Add 5 cups of flour, 1 tablespoon of salt, the yeast mixture and the 2 eggs to the milk mixture. Use a dough hook to mix until it is a soft, even batter. Add more flour 1/2 cup at a time until a soft dough forms. Continue to knead until the dough cleans the sides of the bowl. Take the dough out on a lightly floured board and give it a few turns to form a smooth ball. Put it into a greased bowl and cover. Let rise for 1 hour or until doubled in size. Turn the dough out onto the board and divide in half. Roll each half into a long rope (36″ long) and shape into a pretzel. Lay the pretzel onto a parchment-paper-lined baking sheet and allow to rise for another hour. Bake at 375 degrees for 20 minutes until dark golden-brown.  Allow to cool completely on a wire rack. Make a frosting by mixing the confectioner’s sugar with the almond extract (or vanilla if you prefer) and enough water to make a spreadable icing. Pour the icing over the bread and sprinkle with the walnuts.  I have seen these also decorate with the toasted almond slices and candied cherries.

Shaping a Pretzel
1. Roll into a 36″ rope
2. Shape into a horseshoe shape with open ends towards you
3. Cross right side over left and create a circle on the top
4. Cross left side over right
5. Bring ends up to the top and press into the dough

2013.12.29@11.57.18._K5I0847

Bring ends up to the top and press into the dough

Fresh From Oregon New Year’s Pretzel2013.12.29@11.58.04._K5I0849
To add the Pacific Northwest to this pretzel add about 1/2 cup of dried cranberries and 1/4 cup finely chopped hazelnuts to dough when you divide it in half and before you roll it into a rope.  After you glazed the pretzel sprinkle with with dried cranberries and hazelnuts.

Recipe from: Pittsburgh Magazine

2013.12.29@17.34.30._K5I0976

Filed Under: baking, bread, breakfast, desserts, family favorites, hazelnuts · Tagged: baking, cranberries, German, good luck, hazelnuts, new years, Pittsburgh, pretzels, tradation, walnuts

Chocolate Covered Easter Eggs…

March 25, 2013 · by Carrie Trax ·

2013.03.24@15.45.04With Easter less than a week away… you must be thinking about bunnies, coloring eggs and of course chocolate in the Easter basket.2013.03.23@15.50.08  I got my 20# box of chocolate out this weekend and my favorite filling recipes and turned my kitchen into the Easter Bunny’s workshop.  I added a new filling this year that is filled with Fresh From Oregon flavors, hazelnuts and cranberries.  I took some hazelnuts out of the freezer (the best place to store them) and toasted them in the oven at 400 degrees for about 3-4 minutes.  I then opened a box of dried cranberries I found the other day while shopping.  These dried cranberries are grown and produced by the Vincent Family on the Southern Oregon coast, they cultivated their first cranberries in 1957, read more here about their story.   So with these two great Oregon flavors and my fudge recipe I created a Hazelnut Cranberry Fudge filling.  I also made my 2013.03.23@15.43.27family’s other favorite fillings: coconut almond, peanut butter and pecan fudge caramel.  These melt in your mouth recipes are easy and quick to make and the taste of homemade chocolate eggs will be the perfect surprise for your family and friends this coming Easter.

Once you have made your fillings and shaped them into eggs they will be ready to dip in the chocolate.  I use a good grade of melting chocolate wafer, Merckens.  You can find them at your local stores that sell candy making supplies or order online.  It is best to melt in a double boiler or a bowl placed over simmering water.  I find it is easier to dip just the bottoms in the chocolate first and let it set, about 10 minutes.  Then when you dip the top into the chocolate you will have something to hold onto, the only downside you will need to lick the chocolate off your fingers often.  You can also place that set chocolate bottom on a fork and dip it into the chocolate.  Remember to place a piece of parchment paper on the pan you will place the eggs on to set the chocolate, this keeps them from sticking to the pan as the chocolate sets.

Hazelnut Cranberry Filling:
1 pound semisweet chocolate chips (about 1 1/2 bags)
2 ounces unsweetened chocolate squares, chopped2013.03.23@16.10.06
1/2 teaspoon baking soda
1/8 teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 cup hazelnuts, toasted and roughly chopped
1/2 cup dried cranberries, chopped
Line an 8-inch square baking pan with parchment paper, allowing extra to hang over the sides and spray lightly with cooking spray, set aside.
In a double boiler toss chocolates, baking soda and salt.  Stir in condensed milk and vanilla.  Stir 2-5 minutes until only a few pieces of2013.03.24@11.18.422013.03.24@11.20.032013.03.24@13.07.47 chocolate are left.  Remove from heat and stir another 2 minutes, the mixture will become a little glossy.  Stir in the hazelnuts and dried cranberries.  Spread evenly in the prepared pan and let set for 3o minutes.  Once cool enough to handle cut into 12 even pieces and make into an egg shape.  Place on a parchment lined baking sheet and let set for about 1 hour before you dip them in the chocolate.

Peanut Butter Filling:
1 cup butter
2 1/2 cups peanut butter
5 cups confectioners sugar
Cream together butter and peanut butter in the bowl of an stand mixer until creamy.  Gradually add the confectioners sugar and mix until combined.  Shape into the size eggs you want.2013.03.24@15.36.562013.03.24@15.39.352013.03.24@15.44.382013.03.24@15.48.57

Coconut Almond Filling:
1 cup butter
4 cups confectioners sugar
1 pound shredded coconut
7 ounces sweetened condensed milk
1 cup almonds, finely chopped
1 teaspoon vanilla extract
In bowl of a stand mixer cream butter and confectioners sugar.  Add coconut, condensed milk, almonds and vanilla, mix until fully combined.  Chill in refrigerator about 30 minutes and then shape into any size egg you want.

Pecan Carmel Fudge Filling:
1 pound semisweet chocolate chips (about 1 1/2 bags)
2 ounces unsweetened chocolate squares, chopped
1/2 teaspoon baking soda
1/8 teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 cup pecans, toasted and roughly chopped
6 ounce caramel squares
2 tablespoons milk
Line an 8-inch square baking pan with parchment paper, allowing extra to hang over the sides and spray lightly with cooking spray, set aside.
In a double boiler toss chocolates, baking soda and salt.  Stir in condensed milk and vanilla.  Stir 2-5 minutes until only a few pieces of chocolate are left.  Remove from heat and stir another 2 minutes, the mixture will become a little glossy.  Stir in the pecans and spread evenly in the prepared pan and let set for 3o minutes.  Once cool enough to handle cut into 12 even pieces and make into egg shapes.  Place on a parchment lined baking sheet and let set for about 30 minutes before pouring caramel over.  To melt caramels unwrap and place caramels and milk in a bowl over simmering water and stir until melted.  Pour about a tablespoon of caramel over each egg, if it drips over the side its Ok.  Let set 5 minutes and eggs are ready to dip in the chocolate.

Filed Under: candy, Chocolate, Easter, hazelnuts, Oregon made products · Tagged: Candy, caramel, Chocolate, coconut, cranberries, Easter, eggs, hazelnuts, peanut butter, pecans

Bring in the New Year with Homemade Pierogies

December 29, 2012 · by Carrie Trax ·

2012.12.29@12.10.42

Homemade  Yam & Cranberry Pierogies

2012.12.29@17.24.38

Homemade Potato & Cheese Pierogies

In my family we celebrate the New Year with pork & sauerkraut with potato cheese pierogies.  I have been told this is a Pittsburgh, Pennsylvania tradition where I am from.  My dad’s side of the family is also from Poland and I believe this love for the pierogies is deep in my roots.  When my grandmother and her sister were young they worked part time making hand made pierogies.  When my husband and I moved to Oregon 7 years ago we had to explain each year to our friends these traditions and that there is nothing better than homemade pierogie.  The filling I make each year and my family’s favorite is potato, cheese and onion.  This year I wanted to add a new filling to my recipe box and start my new west coast tradition so I made a yam and dried cranberry filling and sauteed them in butter with hazelnuts.


Enjoy the the following recipes and make a new tradition for your family.

Potato & Cheese Pierogies

Potato & Cheese filling:
(This is enough filling for two dough recipes)
2 ½ pounds potatoes, peeled2012.12.28@19.45.502012.12.28@19.37.34
1 Tablespoon salt
1 stick (½ cup) butter
½ cup chopped onion
1 cup (4 oz.) shredded Cheddar Cheese
1/2 teaspoon salt
1/4 teaspoon ground pepper2012.12.28@19.49.292012.12.28@19.46.43

Put the potatoes in a pot and cover with cold water and add the 1 tablespoon salt.  Place over medium-high heat and bring to a boil.  Cook until the potatoes are soft, or about 10 to 15 minutes after they start to boil.  When the potatoes are done place in a bowl and mash with a potato masher, set aside.  Melt the butter with the onions in a frying pan over medium heat until soft (or longer, depending on your preference).  Add the cooked onions, cheese, salt and pepper to the potatoes and mix until combined.  Let cool.  I like to make my filling the day before I plan on making the pierogies.

Yam & Cranberry filling:2012.12.28@19.56.592012.12.28@19.55.50
1 1/2 pounds yam (2 large), peeled
1 Teaspoon salt
2 Tablespoons butter
2 Tablespoons dried cranberries, finely chopped
2 Tablespoons brown sugar
1/4 teaspoon salt
1/8 teaspoon ground pepper

Put the yams in a pot and cover with cold water and add the 1 teaspoon salt.  Place over medium-high heat and bring to a boil.  Cook until the yams are soft, or about 10 to 15 minutes after they start to boil.  When the yams are done place in a bowl and mash with a potato masher.  Add the butter, cranberries and brown sugar and mix until combined.  I also like to make this the night before.

For the dough:2012.12.28@19.17.33Pierogie dough #1
(Make the night before)
3 cups Bob’s Red Mill white flour
1 large egg
2 Tablespoons butter, at room temperature, or olive oil
¾ cup lukewarm water, more if needed
1 teaspoon salt2012.12.28@19.21.36

Combine the flour, egg, butter, ¾ cup water and the salt, preferably in a bowl, although you can also do it the old-fashioned way, which is right on a clean kitchen counter.  Mix the dough until it comes together in a rough ball.   Knead the dough on a flat, lightly floured surface for approximately 5 minutes or until it forms a smooth ball.  Add water as needed if the dough seems chalky or hard, and add flour until the dough no longer sticks to the counter.

Let the dough rest for at least a half-hour if you plan to cook the pierogies immediately, but, if possible, cover and let it rest in the refrigerator overnight to give the gluten in the dough more time to smooth out.  Bring to room temperature before you get ready to roll it out.

2012.12.29@09.45.272012.12.29@09.30.55

Divide the dough into two pieces, roll out one piece about ¼-inch thick (or thicker, if desired) and cut into circles, about 3 inches in diameter.  Repeat with the remaining piece of dough.  You will have dough left over from both times you rolled out, just combine and knead together.  Set aside to let rest for 5 minutes, then roll out and cut into circles of dough.


2012.12.29@09.51.302012.12.29@10.04.03

Fill each circle with a heaping tablespoon of potato/cheese or yam/cranberry filling (you can use a mini ice cream scooper for this), fold the dough over the filling and seal by pinching the edges well.  It 2012.12.29@10.19.502012.12.29@10.56.33is important to pinch and seal the outer edge so the filling does not come out when you boil them.

2012.12.29@10.10.072012.12.29@10.10.222012.12.29@10.10.462012.12.29@10.27.53


Step 1: Fold over and pinch in the middle.

Step 2: Work down both sides of the dough pinching shut as you go.

Step 3: Check to make sure you can not see any filling.

Step 4: Place on lightly floured baking sheet until ready to boil.

Cook the pierogies in a large pot of rapidly boiling water for about 5 minutes, they will also float to the top.  Do not overcrowd them in the pot, I cook about 8 at a time.  Place cooked pierogies on a wire rack to dry which you have placed over a baking sheet to catch any excess water.
2012.12.29@10.37.222012.12.29@10.38.582012.12.29@10.41.44

 

For pan-frying the potato & cheese pierogies add some sliced onion and butter to a frying pan and cook the onions about 2-3 minutes.  When the onions start to brown add in the pierogies and brown on both sides this takes about 30 seconds on each side.  For the yam & cranberry pierogies melt about 4 tablespoons of butter in a frying pan, add pierogies brown on each side, about 30 seconds per side.  Sprinkle in about 1 tablespoon of finely chopped hazelnut and cook another 30 seconds.  To freeze extra pierogies place in a container in layers with plastic wrap between layers and top with a piece of plastic wrap.

2012.12.29@11.47.002012.12.29@12.04.292012.12.29@11.43.30


Each dough batch makes 24 pierogies.  Potato filling makes 48 pierogie.
Yam filling makes 24 pierogies.

Filed Under: Easter, family favorites, hazelnuts, lunch, side dish, Uncategorized · Tagged: Bob's Red Mill, cheese, cranberries, hazelnuts, new years, onions, pierogies, potato, yams

Pork Sandwich & Apple slaw

September 3, 2012 · by Carrie Trax ·

I woke up to a beautiful Labor Day morning in Oregon of blue skies and the wonderful sound of the river coming through my window.  This was going to be an awesome day for an afternoon hike for the first week in September here in Oregon.  I need to get the Pioneer Woman’s Spicy Dr. Pepper Shredded Pork I made last week from the freezer into the crock pot to heat up.  I made a big batch so my son Scott could take some down to the Hoodland Fire department were he is a volunteer.  After a little work around the house the pork was ready to send with Scott keeping back some for sandwiches after the hike.  If you live in the Pacific Northwest you know that the Pacific Crest Trail runs from Canada to Mexico.  We are lucky enough to live right down the road from were you can jump onto the trail.  John and I loaded Sage in the car for a small afternoon hike, with this being Sage’s first hike.  We took the trail towards the south which gave us a great view of Mt Hood and then walked 20 feet and had a view of Mt Adams, which is located in the state of Washington.  We had a great afternoon hike and found a patch of huckleberries along the way.  Check out tomorrow’s post to see what I am making John and Scott with the huckleberries we picked.

After returning from our hike we were ready to eat and instead of making the traditional coleslaw with cabbage to go with the pork I decided to make some apple slaw.  I had bought some Honey Crisp apples, that just came into season, at the farmers market on Saturday.  I hope you all had a wonderful Labor Day!

Happy 1st Wedding Anniversary to my son and daughter-in-law, Johnny & Jess!

Apple slaw
2 apples ( I used Honey Crisp)
1/2 cup mayonnaise (I use Miracle Whip what can I say!)
2 teaspoon sugar
2 teaspoon white vinegar
dash salt and pepper
1/2 cup dried cranberries
2 tablespoon Oregon hazelnuts, toasted & chopped

Fill a medium bowl with water and add a tablespoon of lemon juice.  Cut apples with skin on (looks prettier) into matchstick size pieces and place into lemon water to prevent browning.  In small bowl combine Miracle Whip, sugar, vinegar, salt and pepper and whisk to combine.  Drain water from apples and add the cranberries and hazelnuts.

If you do not have hazelnut  (which is the state nut of Oregon) you can use pecans or walnuts. Toss with the Miracle Whip mixture until coated.  I added a side of my Bread & Butter pickles to finish off the meal.

Source: Spicy Dr. Pepper Shredded Pork ~ Pioneer Woman

Filed Under: apples, hazelnuts, lunch, pork · Tagged: apples, cranberries, hazelnuts, lunch, pork, salad

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Aneto Natural … 100% Fresh

Wow is this really an apron with my blog name on it “Fresh From Oregon”.  After checking in Friday evening at the IFBC this weekend I saw this whole table filled with beautiful yellow and white checked aprons and thought “am I going to get one of those?”  To my surprise not only was there […]

Double Noodle Chicken Soup

Double Noodle Chicken Soup

Burrrrrrrrrrrr…… Spring is here in Oregon but this past week with the rain and wind I felt a little chilled to the bone.  So I dug out my favorite recipe for chicken noodle soup.  Not being winter I did not have a stock pile of noodles in my cupboard so I decided to add the […]

Fresh Cranberries

Fresh Cranberries

This Thanksgiving or any holiday enjoy the sweet and tart taste of cranberries 3 ways.  Enjoy homemade jellied orange cranberry sauce that tastes better than the one from a can and so easy to do.  You can combine the fresh flavors of cranberries, oranges and apples with a little sugar and in a few minutes […]

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Recipe Master: Carrie Trax Editor: John Trax
Photographer: John Trax

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