Kitty's Kozy Kitchen

Wednesday, November 19, 2014

Miz Helen's Cabbage and Sausage Stew

Miz Helen from Miz Helen's Country Cottage is always fixing up something comforting in her kitchen. I made her Cabbage and Sausage Stew and am sharing it here for those of you that love cooked cabbage. I hope you'll try this heartwarming stew and visit Miz Helen and tell her that I said "hi"!

1 1/4 pound Polish Kielbasa Sausage, Sliced (I used 2 -13 ounce packages of Turkey Kielbasa)

2 pounds unpeeled Red Potatoes, medium chopped

2 medium size onions, medium chopped

3 carrots chopped

7 to 8 cups cabbage chopped (this was about 3/4 of a large cabbage)

5 to 6 cups chicken broth (I used 5 cups) 2 cloves garlic chopped

1 teaspoon thyme

2 tablespoons parsley chopped

1 teaspoon nutmeg (I used freshly grated nutmeg and didn't measure)

dash Cayenne pepper

Salt and Pepper to taste

In a hot dutch oven brown the sausage in the oil and remove it from the pot.

Brown the vegetables in the sausage oil then add the sausage back into the pot.

Add the garlic, thyme, parsley, nutmeg, Cayenne, salt and pepper and mix well.

Add the Chicken Broth and mix well. Bring the stew to a boil and then cover, and reduce the heat to low and cook on low for 45 minutes or until the potatoes are beginning to break up. (I actually put the pot in a low oven (200 degrees) and cooked it all afternoon).

To serve, I added a couple of dashes of hot sauce.

I am sharing this with:

Make It Pretty Monday

Monday, November 17, 2014

Baked Pumpkin Donuts

My tea today is taking place on the coffee table. Brrrrr....it's cold outside! Would you care to join me for some pumpkin spice tea and a donut?

Here's a pretty shot of my table runner that I've had for years. I love the old fashioned scene.

I'm using my calico teacup for I love the color and design of it for Fall.

Pumpkin donuts with pumpkin spice tea is what we're having. You can make the recipe in either a donut pan or a muffin pan. The recipe is from King Arthur Flour and they turn into very moist donuts or muffins. King Arthur recommends not storing them tightly wrapped, but loosely covered. I had extras and froze the remaining ones.

Baked Pumpkin Donuts

1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons flour

Coating

3 tablespoons cinnamon-sugar

Directions

1) Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.

2) Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.

3) Add the flour, stirring just until smooth.

4) Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).

5) Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.

6) Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

7) While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar.

8) Cool completely, and store (not wrapped tight) at room temperature for several days.

Makes: 12 doughnuts or 15 muffins.

I am sharing this with:

Make It Pretty Monday

Tea Time Tuesday

Tuesday Cuppa Tea

Friends Sharing Tea

Tea Cup Tuesday

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck

Thank you for your visit! xo

Monday, November 10, 2014

Baby Pumpkin Bundt Cake in Honor of a New Baby

Kathleen from Cuisine Kathleen is having a bundt cake challenge this month at her Let's Dish! party, with a coffee or tea setting. This is just perfect for me and I set my tea outside on the patio. You can choose a mug or a teacup to go with our pumpkin bundt cakes. You can check out the party on November 12th, starting at 7 pm.

I have my "new" antique scale to hold the baby bundt. A wooden bowl is filled with gourds, pine cones and dried corn. The leaf tealight holder is from the Dollar Tree and my pewter Williamsburg teapot was given to me from my late Great Aunt Kitty.

I used the recipe from my Colonial Pumpkin Bars to make the baby bundts. You can find the recipe here. The cake recipe worked out so well in my mini bundt cake pans. I tried to decorate them like the Nothing Bundt Cakes company does. Have you ever tried them? They are so good, but I have to say, I like mine better!! I put the icing in a plastic bag, cut one corner off and squeezed the icing onto the cakes. Since I had some pumpkin candies, I decorated the tops with those. I'm serving them on my Mikasa pumpkin platter.

My special "Blessing" mug is perfect for today's tea for I have a new little blessing in my life! My youngest son and dear daughter-in-law had a BABY GIRL on November 5th! This makes my seventh grandchild. I have so much to be grateful for.

I am taking two of these baby bundt cakes along with a special meal for the new little family to celebrate the birth of their little pumpkin.

Here are the mini bundt pans, which come in handy for so many cakes, muffins, quick breads, etc. I seem to use these and a set of six mini bundts that are like a muffin pan, for most of my baking. They make for wonderful gift giving. I prefer them over my bigger bundt pans, which include the Nordic Heart and the Holiday tree. Another recipe to try in a bundt pan is my Chocolate Pistachio Cake, which can be found here.