American – Cookin’ on the Road

Cranberry Pie

Abigail — Mon, 09 Jun 2025 18:10:15 +0000

Cranberry Pie

Course Dessert

Cuisine American

Keyword Advanced

Author Alpha

Ingredients

1 9-inch pie crust
2 cups fresh cranberries
1 cup white sugar divided
1 Tbsp all-purpose flour
1 large egg white
1 cup heavy whipping cream

Instructions

Preheat oven to 425°.
Prepare the pie crust. This is my pie crust recipe.
Pour the cranberries into the crust and sprinkle 1/3 cup sugar over them. Set aside.
In a mixing bowl, sift together 2/3 cup sugar and the flour.
In a separate bowl, beat the egg white until stiff.
Fold the beaten egg white into the flour mixture then slowly stir the cream in until combined.
Pour the cream mixture over cranberries.
Bake at 425° for 10 minutes then lower the oven to 350° and bake for another 40 minutes.

Ermine Frosting

Abigail — Wed, 20 Nov 2024 14:24:52 +0000

Ermine Frosting

This frosting isn't as sickly-sweet as some pure powdered sugar/butter frostings.

Course Dessert

Cuisine American

Diet Egg Free

Keyword Intermediate

Prep Time 10

Cook Time 5

Cooling Time 10

Total Time 25

Servings 12

Ingredients

5 Tbsp all-purpose flour (or 5 tsp cornstarch)
1 cup whole milk
1 cup butter Room temperature
1 cup white sugar
1 tsp vanilla

Instructions

Heat the flour and milk together until beginning to thicken then pour into a different container and cool to room temperature. (You can stick it in the freezer to speed the process.)
While the milk mixture is cooling, cream together the butter and sugar until extremely fluffy and the sugar is dissolved – this can take up to 10 minutes.
When the milk is room-temperature, add it to the creamed butter and beat for another 3 minutes or so.

Notes

Make Ahead: This is a very stable frosting, so you could make it in advance and store it in the fridge.

You can make this interchangeably with flour and cornstarch.

Brownies #2

Abigail — Fri, 15 Nov 2024 14:55:16 +0000

Brownies #2

Here is another super gooey brownie recipe to try.

Cuisine American

Keyword Intermediate

Prep Time 10

Cook Time 25

Total Time 35

Servings 12

Author Mom

Ingredients

3 oz bakers unsweetened chocolate
½ cup butter
1 cup white sugar
½ tsp vanilla
½ c sifted all-purpose flour
2 large eggs beaten

Instructions

Preheat the oven to 350°. Grease a 9×13 baking pan and set aside
Beat the eggs and sift then measure the flour, set aside.
In a saucepan over medium heat, melt the chocolate and butter.
Stirring between each addition, add the remaining ingredients.
Pour the batter into the pan and bake until the middle has just begun to rise and it's still very moist – 15-25 minutes.

Crockpot Turkey

Abigail — Wed, 13 Nov 2024 18:08:24 +0000

Super Moist Crockpot Turkey

This is a super easy way to have super moist turkey. The seasonings make the gravy taste the Stovetop stuffing.

Course Main Course

Cuisine American

Diet Egg Free

Keyword Intermediate

Prep Time 10

Cook Time 8

Total Time 8 10

Servings 8

Ingredients

2-3 lb turkey breast
¼ cup butter
3 Tbsp all-purpose flour
2 Tbsp white wine vinegar
1 ½ cups chicken broth
1 ½ tsp salt
1 tsp Herbs de Provence
½ tsp black pepper

Instructions

Place the frozen turkey breast in the crockpot.
In a bowl, combine the butter, white wine vinegar, and broth. Whisk in the flour and microwave for 1 minute.
Pour the broth mixture over the turkey and add the herbs.
Cover and cook on low for 8 hours.
When it's time to serve, remove the turkey, slice it, and eat!

Notes

Make Ahead: This is a great dish to prepare early in the day and forget about until supper.

Crispy Granola

Abigail — Wed, 13 Nov 2024 17:55:12 +0000

Crispy Granola

Makes about 5 cups

Course Breakfast

Cuisine American

Diet Egg Free

Keyword Intermediate

Prep Time 10

Cook Time 1 30

Soaking Time 20

Total Time 2

Servings 10

Author Serious Eats

Ingredients

Granola:

1 ¾ cups rolled oats old-fashioned, not quick oats
¼ cup wheat germ
1 ½ Tbsp flax seed
2 tsp chia seeds
½ cup buttermilk
¼ cup butter melted
½ cup white sugar
⅛ tsp garlic salt

Added After Baking:

⅓ cup pumpkin seeds
¾ cup nuts almonds, pecans, walnuts…
¾ cup dried fruit apricots, blueberries, cranberries, cherries…

Instructions

In a bowl, combine the oats, wheat germ, flax seeds, and chia seeds.
Add the buttermilk and melted butter and stir to combine. Set aside for about 20 minutes, or until the oats are stiff and dry.
Stir in the sugar and salt, cover, and set aside for another 30 minutes, or until the mixture looks loose and damp.
Preheat the oven to 350° and bake the pumpkin seeds and nuts for about 10 minutes or until just beginning to brown – make sure to not burn them. Remove from the oven add a tsp or so of oil and a sprinkle of salt then toss to combine.
Lower the oven temperature to 300°, spread the oat mixture out on a couple of baking sheets, then bake for about 1 1/2 hours, stirring every 20 minutes or so.
When the granola is golden and dry to the touch, remove from the oven and toss with the toasted nuts and the dried fruit. Cool before transfering to an airtight container.

Notes

Make Ahead: It works great to make up a batch of this in advance.

This is an extremely versatile recipe. You can add and subtract about anything you’d like, as long as you keep the overall proportions the same.

Key Lime Pie

Abigail — Wed, 13 Nov 2024 17:37:17 +0000

Key Lime Pie

Servings 8

Ingredients

Crust:

1 ½ cups graham cracker crumbs
7 Tbsp butter melted
3 Tbsp white sugar more or less to taste

Filling:

8 oz cream cheese nearly room temperature
14 oz sweetened, condensed milk
⅓ cup whipping cream
½ cup lime juice

Garnish:

¼ cup whipping cream or 1/2 cup whipped
1 Tbsp lime zest optional

Instructions

Combine the crust ingredients and press into a pie dish. Then chill in the fridge for about 30 minutes.
In a large bowl, whip the cream cheese (do make sure it's nearly room temperature) for a minute or so. Then add the condensed milk, whipping cream, and lime juice. Beat for 4-5 minutes, or until it becomes thick.
Pour the filling into the crust and return to the fridge until set – at least 5 hours, preferably overnight.
Before serving, garnish with a dollop of whipped cream then sprinkle with lime zest.

Notes

Make Ahead: This recipe needs to be made in advance so it can set up.

This is also really good if you freeze it and serve it right from the freezer.

Ginger Pumpkin Bread

Abigail — Tue, 01 Oct 2024 16:56:54 +0000

Ginger Pumpkin Bread

This pumpkin bread is a perfect fall dessert.

Course Dessert, Snack

Cuisine American

Keyword Intermediate

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 2 loaves

Ingredients

Wet Ingredients:

1 cup brown sugar
1 cup white sugar
1 cup vegetable oil
4 large eggs
⅔ cup water
1 15oz can pumpkin puree

Dry Ingredients:

3 ½ cups all-purpose flour
1 ½ tsp salt
2 tsp baking soda
½ tsp baking powder
4 tsp ground ginger
2 tsp ground allspice
2 tsp ground cinnamon
2 tsp ground cloves

Instructions

Preheat the oven to 325°. Grease 2 9×5-inch bread pans and set aside.
In a mixing bowl, stir together the brown and white sugar, oil, and eggs. Once combined, add the water and pumpkin puree and stir until blended.
In a separate bowl, combine all of the dry ingredients. Whisk until well blended.
Add the dry ingredients to the wet ingredients and gently stir until just combined.
Pour into the prepared pans and bake until a toothpick inserted in the middle comes out clean – about 1 hour.
Cool on a cooling rack then remove from the pan.

Notes

Make Ahead: You could easily make this the day before. Or even make in advance and freeze it.

Sugar Cream Pie

Abigail — Sat, 27 Jul 2024 23:37:45 +0000

Sugar Cream Pie

Sugar Cream Pie is the signature Indiana dessert.

Course Dessert

Cuisine American

Diet Egg Free

Keyword Intermediate

Prep Time 5

Cook Time 15

Total Time 20

Servings 8

Author Jenifer Boehm

Ingredients

1 pie crust
½ cup butter 1 stick
¾ cup white sugar
¼ cup cornstarch
2 ½ cups milk
½ tsp vanilla
½ tsp salt
cinnamon for garnish

Instructions

Before you start the pie, make and bake the crust. Here is my pie crust recipe.
While the crust is cooling, make the filling.
In a saucepan over low heat, melt together the butter, sugar, and cornstarch.
Once melted, add the milk, vanilla, and salt.
Stir and cook until thick.
Once thickened, pour the filling into the cooled pie crust and sprinkle with cinnamon.

Notes

Make Ahead: You can easily make the crust ahead of time. The pie is also good cool. The crust may get soggy if you make it a couple days before eating.

Gluten Free Chocolate Chip Cookies

Abigail — Sat, 13 Jul 2024 14:39:53 +0000

Gluten Free Chocolate Chip Cookies

You'd never guess these were gluten free

Course Dessert

Cuisine American

Diet Gluten Free

Keyword Intermediate

Prep Time 15

Cook Time 15

Total Time 30

Servings 36 cookies

Author Anne Carolus

Ingredients

6 Tbsp butter
½ cup white sugar
½ cup brown sugar
3 Tbsp honey
2 tsp vanilla
¼ tsp salt
½ tsp baking powder
½ tsp baking soda

.

1 Tbsp apple cider vinegar
1 large egg
2 Tbsp milk
2 cups gluten free flour King Arthur measure for measure (or oat flour?)
2 cups chocolate chips

Instructions

Preheat oven to 350°.
In a large bowl, beat together the butter, sugars, honey, vanilla, salt, baking soda, and baking powder.
Beat in the vinegar, egg, and milk.
Then stir in the flour and chocolate chips.
Scoop onto cookie sheets and bake for 12-14 minutes, or until the bottoms are barely starting to brown. They may not look done, but they are.
Remove from oven and allow to cool on the pan for 10 minutes before transferring to a cooling rack.

Simple Gluten-Free Yeast Bread

Abigail — Sat, 13 Jul 2024 14:26:02 +0000

Simple Gluten-Free Yeast Bread

This is a very simple gluten-free yeast bread. It doesn't have dairy or egg, so works for many diets.

Course Other

Cuisine American

Diet Gluten Free, Dairy Free, Egg Free

Keyword Advanced

Prep Time 15

Cook Time 35

Rising Time: 1

Servings 1 loaf

Ingredients

2 ¼ cups warm water
3 ¼ tsp yeast 1 1/2 pkgs
4 ½ tsp white sugar or honey
3 Tbsp oil
2 ¼ tsp salt
4 ¼ cups oat flour May need up to 4 1/2 cups

Instructions

In a bowl, combine the everything but the flour. Allow to rest until the yeast is bubbly.
Add the flour and knead for 3-5 minutes. It will be a dense, slightly sticky dough.
Place in a grease bowl, cover, and allow to rise until about 1/3 larger than originally.
Line a loaf pan with parchment paper. (You can try to heavily grease the pan, but the dough is stickier than normal bread.)
Form into a loaf and place in the pan. Allow to rise again.
Preheat the oven to 350°.
Bake for 30-35 minutes. It won't get as brown as regular bread if you are using parchment paper.
(This bread is a little deceiving. It will feel heavy and like it's not completely cooked. However, after cooling, it will be compact enough to stay together for sandwich bread.)
When cooked, remove and allow to cool in the pan for 10 minutes. Then remove from the pan and finish cooling on a rack. When cooled completely, place in a Ziploc and seal. This seals the moisture in and helps it not be so crumbly. This is best used the 2nd day.

Notes

This is a really good recipe for gluten-free sandwich bread. I have 3 different gluten-free bread recipes for different purposes.

This recipe is best for sandwiches. It stays together very well. And toasts nicely, too. It doesn’t have dairy or egg, so is very versatile. The only reason it’s not my very favorite recipe is because it’s not quite as flavorful as the other 2 recipes.

Here is my favorite recipe as far as taste is concerned. However, it’s a too crumbly for sandwiches. And has milk and eggs, so limits some special diets.

Here is the best recipe for a quick loaf. Its taste is very similar to the above recipe, but you can taste the baking powder slightly, so it’s not my absolute favorite.

Oat-flour vs. gluten-free flour blends: Gluten-free flour blends tend to be a bit spongy and are missing the full, nutty flavor of regular flour. Also, they tend to have a long ingredient list and don’t work for some special diets.

Oat flour is simply ground up oats, so they work for most any diet. And it has the full, nutty flavor of regular flour. The only difference is that it’s a little denser. You can substitute oat flour 1:1 with all-purpose flour in just about any recipe.