Serving This Week 10-26 To 10-30-2020
Come and see what I will be cooking up on Marilyns Treats this week!
This is what I featured the week of 10-26 to 10-30-2020 on my blog. On Tuesday was Sugar Free Homemade Applesauce. Wednesday was No Bake Oreo Crumb Cheesecake. Thursday was Italian Meatloaf. And winding up the week was Baked Sea Scallops. Enjoy!
If you missed what I served up last week please click Serving This Week 10-19 to 10-23-2020.
SUGAR FREE HOMEMADE APPLESAUCE
I love this time of the year.
As many of you that read the blog know, we live just down the street from an apple orchard.
When apples are in season we have all types of apples in the garage.
Not just one type of apple suits every recipe.
Here is a list of the 10 most available apples and their uses.
Sauces: Macintosh, Cortland, Golden Delicious
Pies: Cortland, Honey Crisp, Macintosh
Baking: Pink Lady, Granny Smith, Braeburn, Golden Delicious, Honey Crisp
Fresh Eating: Pink Lady, Gala, Fuji, Red Delicious, Golden Delicious, Honey Crisp
Cider and Butter: Cortland, Gala, Golden Delicious
Applesauce has a naturally sweet flavor and contains significantly fewer calories than white sugar.
Not only that, applesauce is full of dietary fiber. It fills you up and keeps you full for longer, as sugar gives you that intense sugar high before crashing and burning.
The only drawback to using applesauce in baking is that sometimes it can make your end products a bit heavier or chewier.
So you need to get just the right balance. Applesauce is liquidy and sugar is dry. Reduce the amount of liquids evenly over the other ingredients by a dessert spoon.
Not only can applesauce be used as a substitute for sugar, it can also be used as a fat substitute.
You can use any ripened fruit puree as a fat or sugar substitute in cooking. You can achieve this by just trying to match the flavor of the fruit you are using.
It can be used in baking as an egg substitute.
Applesauce tends to make recipes a little heavier than usual. It is best used in recipes that already tend to be heavy such as fruit breads, pancakes and muffins.
Allow your baked goods to cool totally before cutting. The applesauce can make them a bit crumbly. When making biscuits, the applesauce will make the biscuits rise and fluffy as opposed to crispy. Incorporate the applesauce into the wet ingredients before mixing straight into the dry ingredients.
There are many types of apples and they all have different uses. Sweet apples are best for this recipe. Honey crisp are a great option. For tart applesauce Granny Smith or Macintosh work best.
This applesauce recipe will keep fresh in the refrigerator for 4-5 days or in the freezer up to a month.
NO BAKE OREO CRUMB CHEESECAKE
Surprise!! Here is yet another No bake Cheesecake for your collection.
This No Bake Oreo Crumb Cheesecake is what you are looking for. It is easy, inexpensive, and what I call a “dump and go” dish you can serve at a moments notice.
Well, not quite. You do need to refrigerate it so it can firm up and be cut.
If you have been following me for a while you know that cheesecake is my specialty.
If you any fruit, and some veggies, then you can have cheesecake.
And there is nothing better than a no bake cheesecake.
How many of you like a good cookie? Or graham crackers? Or even a dough crust?
If you answered yes to any of those questions then you need to make this Oreo Crumb Cheesecake.
Pop in the fridge and voila! You have a dessert for every occasion.
Serve for dinner, a get together of friends, take to a family holiday, even a Church bake sale!
You delicious cheesecake will be the envy of all the desserts on the table.
My family enjoys cheesecake. And when it is no bake, well that is the icing on the proverbial cake!
HERE ARE SOME COMMON QUESTIONS FOR NO BAKE CHEESECAKE:
CAN I USE WHIPPED TOPPING INSTEAD OF HEAVY CREAM?
Yes. 16 ounces of thawed whipped topping (such as Cool Whip) can replace 2 cups of heavy whipping cream. You may also slightly reduce the powdered sugar in the recipe as well, start with 3/4 cup and add more if desired.
CAN I USE HOMEMADE WHIPPED CREAM INSTEAD OF COOL WHIP?
Yes and No. Cool Whip is more stable and the cheesecake will keep longer in the refrigerator. Homemade whipped cream tends to lose its volume and will weep while it sits in the fridge.
If you plan to serve the whole cheesecake within a couple of hours, feel free to substitute fresh whipped cream. Otherwise, stick to Cool Whip.
To substitute fresh, use 2 cups of fresh whipped cream in place of the whipped topping, and gently fold it into the pie instead of mixing it in. Strive for less air. You’ll want to serve it within a day or so.
CAN I FREEZE NO BAKE CHEESECAKE?
Yes. No bake cheesecakes are much lighter and fluffier than baked cheesecakes. Because of this the texture may change once frozen. After it sets in the refrigerator, wrap the whole pan in 1 layer of plastic wrap, then 1 layer of aluminum foil. No bake cheesecake can stay frozen for up to 3 months.
DO I NEED TO USE A SPRING FORM PAN?
No. A spring form pan makes a deeper cheesecake. If you use a pie pan, make the same amount of crust but cut the filling in half. Or use 2 pans with the amount of filling in the ingredient list.
HOW LONG DOES IT TAKE TO SOFTEN CREAM CHEESE?
Depending on the temperature in the room, it should only take about 30 minutes to an hour to soften a block of cream cheese at room temperature.
Even easier is to buy the No Bake Philadelphia Cheesecake filling that’s in the cooler at the grocery.
TIPS FOR PREPARATION
Before mixing up the crust, line your springform pan with some parchment paper to prevent it from sticking and make it easier to remove from the pan.
Make sure that your cream cheese is at room temperature before getting started, this ensures a smoother filling with no lumps.
Chill in the refrigerator for at least 4-5 hours, but overnight is even better.
SERVING AND STORING
When you’re ready to slice and serve the cake, add some more whipped topping and sprinkle the rest of the crushed cookies over the top.
If you have leftover Oreo Crumb Cheesecake it will keep in the refrigerator for up to three days if you made it with Cool Whip.
ITALIAN MEATLOAF
This recipe came from an old Food and Family Magazine by Kraft Recipes. I was looking for a recipe that would be easy and fast but with a kick. This one doesn’t disappoint!
Meatloaf is an easy meal the entire family can enjoy. It’s an American comfort classic most grew up on. But have you ever wondered where meatloaf originated and how it became so popular?
After becoming popular in Rome, it spread to other European countries. Versions from Germany and Scandanavia are closest to the meatloaf we know today. In Sweden, it’s served with mashed potatoes or boiled potatoes. Germans stuff their version with hard-boiled eggs.
As people emigrated from Europe to America, they brought their homeland recipes with them and it influenced cooking. The Pennsylvania Dutch settlers of the 18th century made scrapple as a way to use every bit of a slaughtered pig. Leftover bits of pork were combined with organs from the pig and simmered. Cornmeal was added to the meat and formed into a loaf. Once set, the loaf was sliced and fried. A predecessor to what we now know as meatloaf.
This became extremely important as the Great Depression set in. People were forced to stretch what they had in their kitchen. They did not have access to high-quality meat or had a limited supply of meat. Using a grinder meant that a tough cut of meat could be ground into something much more tender and usable.
This was the beginning of meatloaf being American comfort food.
Since the Depression, meatloaf has continued to evolve. The ingredients have remained the same – ground meat, a filler of some sort (like bread crumbs, Panko, or oatmeal), an egg, and seasonings.
History by Kraft.
This is the recipe I use.
You can substitute veal or turkey for the ground beef to make it healthier. This time of year that is a big PLUS in my home.
I use a little trick to blending that ground beef without a mess. Using plastic gloves (or baggies) over my hands I don’t need to touch the meat as I blend and form it.
That is a big win win for me! I also use a loaf pan that has a raised strainer to allow any juices to sit in the pan below the meat.
If you’re one of those people that loves a good meatloaf, this recipe is for you!
And if you’re one of those people that finds their self with a dry loaf that’s hard as a rock, this one will surely make your kids turn and ask you for more. I hope you enjoy!
This recipe came from an old Food and Family Magazine by Kraft Recipes. I was looking for a recipe that would be easy and fast but with a kick. This one doesn’t disappoint!
BAKED SEA SCALLOPS
Mmmmmm! Doesn’t this look good? My husband made this for dinner last night. Just fresh sea scallops baked with some butter and parsley flakes.
These Baked Sea Scallops only took 5 mins to prepare and 20 mins to bake. He also made acorn squash with a hint of brown sugar and butter, so soft and yummy. And I added a salad to round off the meal.
We have been vacation together at Wrightsville Beach North Carolina for 48 years.
But he has been going east since he was 6 and his Uncle had a beach home there.
Needless to say there is a place in his heart for fresh caught fish and seafoods of all types.
The Southern style recipes are a big part of that. I am lucky I cook with a southern flair. I really think that is why he married me. Well, that and the fact when I asked him he went speechless. LOL.
Simple, easy and quick meals are my favorites.
And nothing beats letting me sit down to a family meal while it is still hot.
I am really trying to watch my carbs and get my cholesterol to an acceptable number.
This meal being baked was the perfect solution for dinner tonight.
The scallops were just the right texture. The seasoning was spot on for my taste. The salt, pepper, parsley and basil are all spices I keep readily in my pantry.
My granddaughter add garlic to everything she eats. Whether it is eggs for breakfast, soup at lunch, or certain salads you will see her sprinkling that garlic. To make it easier we just keep a shaker at her spot at the table. And these scallops were no exception.
While the oven was hot he baked fresh sweet potatoes too! Such a great and healthy meal.
Did I ever tell you who the real cook is in our family? I am the baker!
Serve with butter and herb sauce from baking dish and hot cooked rice or small pasta.
HERE ARE SOME FACTS ABOUT SCALLOPS:
SHOPPING FOR SCALLOPS
Make sure to buy farmed scallops or U.S. wild caught scallops to ensure that they are sustainable. So how do you spot a bad scallop? When shopping for any kind of scallop, look out for discoloration, any ice crystals that have formed, and any oxygen exposure. Freezer burn or broken seals are signs that frozen scallops have been exposed to oxygen, which deteriorates their quality.
WHAT’S THE DIFFERENCE BETWEEN BAY SCALLOPS AND SEA SCALLOPS?
Size is the most obvious difference when distinguishing bay scallops and sea scallops. Sea scallops are much larger than bay scallops at nearly three times the size. Contrary to their name, the majority of sea scallops are farmed raised, which is a sustainable practice that produces quality seafood. Sea scallops are what you’ll get if you order seared scallops in a restaurant. Bay scallops are sweeter, more tender, and typically used in seafood stews and casseroles. They’re only found on the east coast in bays and harbors.
I prefer sea scallops. For some reason I feel having to take more than one bite satisfies me.
Leave a Reply