• Home
  • Blog
  • About

Fresh From Oregon

Experience the Fresh Taste of Oregon...

  • award winning recipes
  • baking
    • bread
  • breakfast
  • canning
  • cast iron cooking
  • desserts
    • cake
    • candy
    • chocolate
    • cookies
    • pies
  • family favorites
  • fresh from oregon
    • farmers market
    • favorite products
    • hazelnuts
    • oregon made
    • pacific northwest trips
  • fruit
    • apples
    • berries
    • peaches
    • pears
  • holidays
    • easter
    • thanksgiving
  • lunch
  • main dishes
    • beef
    • chicken
    • pork
    • seafood
    • soup
    • turkey
  • side dish
    • pasta
    • salad
    • snack
  • vegetables
    • potatoes
    • tomatoes

Bays English Muffins Pumpkin Pudding

October 30, 2015 · by Carrie Trax ·

Bays English Muffin Pumpkin Pudding

It’s that time of year where you can find fresh pumpkins everywhere and what a great time to create some pumpkin inspired dishes.  It is easy to cook your own pumpkin in just a few easy steps.  Follow these directions and you will have fresh pumpkin for pie, muffins and more, cooking fresh pumpkin for puree.  I created this pumpkin dish by using Bays English Muffins instead of bread.  The English Muffins are the perfect texture for making this pudding.  Remember to look for Bays English Muffins in your store’s refrigerated section.  All their muffins are made to order, and leave the factory within 24 hours of baking and are shipped across the country in refrigerated trucks.

Bays English Muffin Pumpkin Pudding with Vanilla Sauce
6 Bays English MuffinsBays English MuffinBays English Muffin Pumpkin PuddingBays English Muffin Pumpkin Pudding
2 eggs, beaten
1/2 cup sugar
2 cups milk
1/2 teaspoon vanilla extract
1 cup fresh pumpkin puree or canned
1/2 cup dried cranberries
1/4 cup pecans, chopped

Cut each Bays English Muffin into 9 pieces and place in large bowl, set aside.  In medium bowl beat eggs, sugar, milk, vanilla and pumpkin puree. Pour pumpkin mixture over Bays English Muffin pieces and stir in the dried cranberries, let set for 1 hour. You can also pour directly into the baking dish, cover, refrigerate and bake the next day.  Spray a 12-inch or 13×9 baking dish.  I used a pretty decorative ceramic pie plate.  Pour mixture into baking pan and place on a baking sheet and then add about 2 cups of water to the baking sheet.  Bake at 350 degrees for 1 hour or until golden brown and knife inserted comes out clean. Remove and cool for about 10 minutes if you would like to serve warm. Drizzle with the warm vanilla sauce and sprinkle with the pecans and serve.  Once cooled completely you can refrigerate to serve later or the next day.

Vanilla Sauce
1 cup milk
2 tablespoons butter
1/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon flour
1/8 teaspoon salt

Mix everything together and bring to boil for 3-4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding

Bays English Muffin Pumpkin Pudding

 

 

Filed Under: baking, bread, breakfast, desserts, favorite products, Holidays, Thanksgiving · Tagged: Bays English Muffin, dessert, dried cranberries, pumpkin, spices, Thanksgiving, vanilla sauce

Sweet & Spicy Roasted Corned Beef

March 10, 2015 · by Carrie Trax ·

Corned Beef with SpicesWhat is Corned Beef?  Corned Beef is is a cut of meat, a brisket, that has been cured, or pickled, in a seasoned brine. Even though corned beef is associated with St. Patrick’s Day this is not an Irish dish.  The connection with St. Patrick’s Day is a Irish-American tradition. In the late 19th century corned beef was used as a substitute for bacon by Irish-American immigrants. Traditional corned beef is simmered in water with spices for 3 to 5 hours until tender.  I like my corned beef with a crusty outside and a little kick so this recipe for Sweet & Spicy Roasted Corned Beef is the perfect recipe.  It comes out of the oven tender, juicy and delicious!  Served with some roasted cabbage and carrots and you have the perfect dinner.  I always make sure I have extra corned beef for a Reuben sandwich the next day and some corned beef hash!

Sweet & Spicy Roasted Corned BeefMustard Honey SauceCorned Beef with Spices
1 tablespoon yellow mustard
1 tablespoon horseradish
2 tablespoons honey
3 pound corned beef with spices*
2 tablespoons brown sugar

In small bowl, mix together the honey, mustard and horseradish. Remove corned beef from packaging and rinse in cool water. Pat dry. Place in a gallon sized Ziploc bag. Smear the honey/mustard mixture over the corned beef being sure to coat the entire thing. Add spice mixture to bag and seal. Gently massage the corned beef for a few seconds to be sure the marinade is coating every surface possible. Place on plate and put in fridge to marinate for 3 hours or overnight. Preheat oven to 350. Place corned beef, fat side up, on top of a large square of aluminum foil. Pour a little of the excess marinade on top. Sprinkle 2 Tbs brown sugar over the corned beef. Bring up edges of foil and seal to make a loose packet around the meat. Place in a shallow roasting pan and bake at 350 degrees for 2 hours. Remove from oven and carefully vent a corner to let steam escape. Turn oven to broil. Fold sides of foil down a bit to expose the corned beef. Pop back into oven and broil 1 -3 minutes until top is deep brown and sizzling. Remove to platter and slice against the grain, serve slices with a spoonful of the pan drippings for a sweet/spicy kick.

* If your corned beef does not come with spices you can use pickling spice or make you own.  Just mix 1 teaspoon coarse salt, 1 teaspoon whole peppercorn, 1 cinnamon stick crushed, 1/2 teaspoon mustard seed, 2 bay leaves, 1 teaspoon minced garlic and 1/4 teaspoon crushed red peppers.

Corned Beef CookedCorned Beef Cooked

Recipe from ~ A Hen’s Nest

 

 

Filed Under: beef, Holidays, lunch, Main Dishes · Tagged: brisket, corned beef, dinner, honey, horseradish, mustard, spices

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 From Oregon!

Welcome to Fresh From Oregon! Read More…

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 37 other subscribers

Connect With Me

  • Email
  • Facebook
  • Flickr
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Featured Posts

Northwest Rocky Road Cookie Sandwiches

Northwest Rocky Road Cookie Sandwiches

Chocolate Chip Cookie + Marshmallow + Hazelnuts = Love on the Mountain in Oregon this Valentine’s Day.  I added some chopped hazelnuts to my favorite chocolate chip cookie recipe and sandwiched it with a fluffy marshmallow cream filling. This version of rocky road cookies gets that Fresh From Oregon taste with the Oregon grown hazelnuts […]

Bob’s Red Mill Bread Contest ~ Swirled Pumpkin Bread

Bob’s Red Mill Bread Contest ~ Swirled Pumpkin Bread

It has been a great year for me this year at the 2014 Clackamas County Fair in Canby, Oregon.  I won 120 ribbons and was named “Queen of the Kitchen” and “Queen of the Fair”.  One of the best awards was winning the Bob’s Red Mill Bread Contest at the fair.  This pumpkin bread is […]

Summer Pickled Vegetables

Summer Pickled Vegetables

If you have a garden or go to a local farmers market you will see an abundance of vegetables at this time of the year.  Making pickled vegetables is a great way to preserve that summer taste so you can enjoy it all winter long.  A jar of pickled vegetables makes a great gift during the […]

Tri-Color Carrot Cake with Cream Cheese Frosting

Tri-Color Carrot Cake with Cream Cheese Frosting

The first of the year I started cooking along with the “Cook the Books” Challenge, started by two bloggers Grow & Resist and oh, Briggsy.  They choose a cookbook each month and then you select recipes and cook and share your experience with the cookbook on your blog.  The April’s “Cook the Books” Challenge is […]

Recent Posts

  • Washington Asparagus Fresh at your local Market Now!
  • Asparagus Salad with Lemon Vinaigrette
  • Fresh from Oregon heads to California
  • Summer Corn & Crab Chowder
  • Fresh Asparagus with Eggs Benedict
  • The Best Way to Store Asparagus
  • Roasted Asparagus with Lemon Olive Oil
  • Spring in Finally here in Oregon
  • Simply Natural ~ Lindsay Olives
  • Capay Valley Ranches ~ California Olive Oil at its Best!
  • Over the Top Blueberry Muffins
  • Fresh Homemade Blueberry Sauce
  • The BEST Homemade Granola
  • Homemade Strawberry Lemon Jam
  • Strawberry Cheesecake in a Jar
  • Homemade Strawberry Sauce
  • Asparagus Caesar Salad
  • Fresh from the Oregon Coast ~ Cioppino for Two!
  • Pancake Hearts for Breakfast
  • Homemade Chicken Noodle Soup
  • Apricot Coffee Cake with Crumb Topping
  • The Great Food Blogger Cookie Swap 2015 ~ Christmas Swirl Sugar Cookies
  • Best Ever Homemade Pie Crust
  • Mini Apple Hand Pies are perfect for the Lunch Box!
  • What to do with all the Green Tomatoes … Fried Green Tomatoes
  • Bays English Muffins Pumpkin Pudding
  • Stonyfield Yogurt… Good Morning Parfait
  • Bays English Muffins perfect for your Lunch Box!
  • Dutch Apple Pie ~ Just the right bite!
  • Corn Relish … Summer in a Jar
  • Mixed Berry Bread Pudding
  • Fresh Oregon Berry Tart
  • The Hoods are here… Mini Strawberry Pretzel Pie
  • Strawberry Rhubarb Sauce
  • B “S” T Egg Salad Sandwich
  • Melt in your Mouth Reuben Sandwich

Archives

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Experience fresh food from Oregon!

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

Categories

Copyright 2014 Fresh From Oregon

Copyright © 2022 | Innovative by The Pixelista | Built on the Genesis Framework