Oct 1, 2015

Streusel Apple Pie with Yeast Pie Crust

This special Yeast Pie Crust is brought to you by Red Star Yeast, and I am happy to give you my honest opinions about it.

One of my favorite things about fall is that it is prime pie-making season. I make pies year-round, but fall is the best pie time of all.

Jul 27, 2015

Treasure Box Tuesday 82



Just to let you know, I won't be here at Yesterfood for a little while. I'm going out of town to help my mom with my dad. He has been hospitalized, and will be released home and will require some care. He's going to be OK, but she needs some help!
  

The party will continue every week- please link up with Wanda Ann at
Memories by the Mile!




I hope to be back soon- I will miss you! 




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Jul 26, 2015

Social Media Weekly 28


Welcome to Social Media Weekly!



Each week, we make connections with each other on a different social media platform. This week, it's Twitter! Link up your Twitter page, then go make Twitter connections with everyone else who's here! :)










Tweet so people can find you! :)






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Jul 19, 2015

Social Media 27

Welcome to Social Media Weekly!



Each week, we make connections with each other on a different social media platform. This week, it's Pinterest. Link up your Pinterest page, then go make Pinterest connections with everyone else who's here! :)














Tweet so people can find you! :)






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Jul 13, 2015

Treasure Box Tuesday 80


Sizzling Summer Cash Giveaway!

250 giveaway host and sponsors (1)



We're having a Giveaway, and we want YOU to win the $250 PayPal CASH prize!


Brought to You by:


Giveaway will run until the midnight on July 27th, 2015 (eastern time). Winner will be announced on  July 28th. Giveaway open to anyone who can accept a paypal gift card. Winner will have 7 days to claim their prize. If the winner does not claim the prize a new winner will be drawn.


Winners are drawn at random by Rafflecopter.


Have fun and Good Luck to Everyone!









Jun 25, 2015

Mandarin Spinach Salad with Fresh Orange Vinaigrette


A fresh salad sounds good on a hot summer day, doesn't it? This one is full of healthy colors and fresh, crisp, textures. I think my favorite part may be the freshly-made orange vinaigrette dressing. It compliments the flavors in the salad perfectly, and you have the added bonus of knowing exactly what's in it.

This salad goes together quickly. You can even make the vinaigrette ahead of time, have everything in the fridge ready to go, and then assemble at the last minute if you want.




Mandarin Spinach Salad with Fresh Orange Vinaigrette


For the salad:
1 (6 oz.) bag of fresh baby spinach, rinsed and spun dry
1 (14 oz.) can mandarin oranges, well drained
1 (6 oz.) carton fresh blueberries, rinsed and drained
sliced almonds

For the vinaigrette:
1/4 cup extra virgin olive oil
2 tablespoons orange juice
2 tablespoons red wine vinegar
1 heaping teaspoon orange zest
1 teaspoon honey
1/4 teaspoon (rounded) table salt, or to taste
1/4 teaspoon jarred minced roasted garlic or equivalent
freshly ground black pepper, to taste

1. Combine all ingredients for vinaigrette in a lidded jar and shake well to combine. Refrigerate until needed.

2. In a large serving bowl, combine spinach, oranges, and blueberries. Toss gently to combine. Sprinkle with almonds and serve with vinaigrette.


Print recipe


Notes: I like to have the can of mandarin oranges refrigerated ahead of time when possible; just a personal preference. I tend to keep a can or two in my fridge most of the time anyway.




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Jun 11, 2015

Caramel Frappuccino


Here's a frosty, creamy, sweet way to get your coffee fix. Just put all the ingredients in the blender for a few seconds and you're done. And you saved yourself a few bucks, too.


Caramel Frappuccinos


2 cups crushed ice
1 cup strong brewed coffee, cooled
1 cup milk
1/3 cup caramel sauce
3 tablespoons sugar
whipping cream and extra caramel sauce for topping, if desired

1. Pour crushed ice, coffee, milk, caramel sauce, and sugar into blender. Cover, and mix until desired consistency (check after about 5 seconds; time needed will depend on your blender).

2. Pour into two 16 oz. cups and top with whipping cream and caramel drizzle.






Parties we love

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Jun 4, 2015

Triple Layer Brownies



These brownies are a triple treat with three layers of flavor and texture. The crunchy, buttery, oatmeal cookie-like crust is the perfect compliment to the tender, fine-crumb brownie inside. A soft, smooth, fudgy frosting gives a deeper layer of chocolate for a delicious finish.



May 28, 2015

Spinach Cream Cheese Quiche


Seasoned just right, this creamy, cheesy, spinach quiche will please everyone in the family. Perfect for breakfast, brunch, or dinner, it goes together quickly. Bake it while you do other things, and come back to a warm, homemade meal.

May 22, 2015

Two Ingredient Creamy Fruit Dip

I have been compensated by Market Street for writing this post. All statements and opinions are my own.


One of the best things about summer is the beautiful, sweet, fresh fruit. There are so many ways to love it: eat it right out of your hand, bake it up in a cobbler, swirl it into a frosty smoothie.

One of my favorite ways to enjoy fresh fruit is to serve it with this easy dip. Just two ingredients, a couple of minutes, and you're on your way to cool and creamy fruit dip deliciousness. Everyone loves it.

May 11, 2015

Treasure Box Tuesday 71

DIY Light Diffuser

Diffuser in front of a bright east window

I had been browsing light diffusers on Amazon. I didn't really want to risk buying a cheap one, but nor did I want to invest in an expensive one. The sizes available didn't really seem to work for what I was looking for, and most needed special stands. Then it occurred to me that the material in the diffusers reminded me very much of white rip-stop nylon. And my DIY Light Diffuser was born! 

It was so easy and worked so well, I thought you might like it, too. It took less than an hour to put together, and cost me about $2.00 to make. 


May 1, 2015

Lemon Crunch Coffee Cake

This sweet little coffee cake has been brought to you by Red Star Yeast, and I am happy to give you my honest opinions about the entire delicious process.

Lemon Crunch Coffee Cake is a lovely little buttermilk yeast cake topped with a lemon and almond streusel that gives a burst of sweet flavor and chewy crunch in every bite. 

This recipe is perfect with your morning or afternoon coffees and teas, and would be especially nice for a Mother's Day breakfast or brunch.



Lemon Crunch Coffee Cake

Cake:
1 and 1/2 to 2 cups all-purpose flour
1 package (1/4 oz.) Red Star Yeast Active Dry Yeast 
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup water
2 tablespoons shortening or coconut oil
1 egg

Topping:
1/3 cup all-purpose flour
1/3 cup sugar
1/4 cup chopped almonds
1 teaspoon lemon zest (I used 2 teaspoons, and additional for garnish)
1/4 teaspoon vanilla
1/4 cup butter, melted (if you use unsalted butter, add a pinch of salt)

1. Grease a 9" square cake pan. Set aside. In bowl of stand mixer, combine 1 and 1/2 cups flour, yeast, sugar and salt. Whisk to combine.

2. In microwave safe bowl, heat buttermilk, water, and shortening or coconut oil until warm (120 to 130 degrees; shortening or oil may not melt). Mix into flour mixture, and add egg. Beat 3 minutes on medium speed.


3. Gradually stir in enough of the remaining flour to make a soft dough (I ended up using all but 2 tablespoons of the total flour, so 1 and 7/8 cups). Knead with dough hook on low until smooth and elastic, about 3 minutes. (This is still going to be a very soft dough; it's not going to look like a thick, springy bread dough). Cover; let rest 5 minutes.

4. In a medium bowl, combine all the topping ingredients except the butter, and combine. Pour melted butter over all and mix well. Set aside.

5. Press dough into prepared cake pan. Sprinkle topping evenly over dough. With the back of a greased spoon, make random indentations in dough. Cover and let rise in a warm place until double, about 30 minutes. A few minutes before rise is complete, preheat oven to 375 degrees.

6. Bake for 25 to 30 minutes or until just golden brown. Do not overbake. Serve warm or room temperature. Store leftovers tightly covered. Serve sprinkled with additional lemon zest, if desired.

Recipe by Red Star Yeast

Print Recipe



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You may also enjoy another Red Star Yeast recipe baked by Yesterfood,


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