Beef Stroganoff

Is there anything better than a warm, hearty meal on a crisp fall evening? Well, there are probably a few things, but not many! This beef stroganoff recipe is simple, fast, and addicting – you’ll be wanting to make it every night of the week! So don’t wait! Pick up some egg noodles and mushrooms and get started.

Beef stroganoff recipe - looks absolutely delicious! | duerdensappliance.com

We made this dish on the GE Profile Series 36″ Induction Cooktop and it was great to not have to deal with the heat of a gas cooktop along with the steam rising from the meat and boiling water. If anything splashed out of the pan, it was easy to clean up both during and after cooking. To learn more about induction cooking and the differences between various types of cooktops, check out our post on 4 Reasons to Go With Induction Cooking.

Beef stroganoff recipe - looks absolutely delicious! | duerdensappliance.com

This recipe makes 4-6 servings for the whole family, depending on how much you heap into a bowl – and we think you’ll want a big helping of this yummy beef stroganoff!

Beef stroganoff recipe - looks absolutely delicious! | duerdensappliance.com

Ingredients:

Steps 1-2:
• 1 1/2 lbs. beef sirloin cut into thin strips
• 2 TB flour
• 1/2 tsp salt
• 3 TB butter
• 3 TB vegetable or olive oil
• 1/2 lb. fresh mushrooms, sliced
• 1/2 cup chopped onion
• 1 clove garlic
• 1 bag egg noodles
• 1/4 tsp paprika
• dash of pepper

Step 3:
• 3 TB butter
• 3 TB flour
• 1 can (10.5 oz) beef broth
• 1 cup sour cream
• 4 TB burgundy (or more broth)

Beef stroganoff recipe - looks absolutely delicious! | duerdensappliance.com

Instructions:

1. In oil, sauté mushrooms in pan until starting to brown, then add onions and garlic and sauté until brown and fragrant. Remove from pan.

2. Coat strips of beef with mixture of 2 TB flour,  1/2 tsp salt, 1/4 tsp paprika, and dash of pepper in plastic ziplock bag. Brown beef quickly in butter and oil and remove from skillet.

3. Add remaining 3 TB butter to skillet with 3 TB flour and blend. Stir in broth and cook, stirring over medium heat until thickened. Return meat, mushrooms and onion mixture to skillet. Stir in sour cream and burgundy (or broth). Heat thoroughly and simmer to thicken sauce to desired creaminess. Serve immediately.

Beef stroganoff recipe - looks absolutely delicious! | duerdensappliance.com
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Peach Galettes

It’s that time of year – peaches are in season and going fast! We’re eating as many as we can while they’re at their best, so of course, we’re finding ways to sneak them into every recipe. These peach galettes sound fancy, but they’re essentially just mini peach pies that you won’t be able to get enough of!

This peach galettes recipe looks delicious! Must try! | duerdensappliance.com

These tarts are baked using the convection setting on your oven, which means air will circulate around the dish so the top, bottom, and sides are all getting cooked at the same temperature. If you want to know more about convection, check out our post 5 Tips to Cooking with Convection. We used the Wolf E Series 30″ Electric Oven with dual convection, and they turned out great!

This peach galettes recipe looks delicious! Must try! | duerdensappliance.com

This peach galettes recipe looks delicious! Must try! | duerdensappliance.com

This recipe makes four medium sized galettes, so feel free to double it for more (and trust us, you’ll want more). Remember to keep your butter cold for the most crumbly, yummy pie crust!

Ingredients:

Pie crust:
• 2 1/2 cups flour
• 3/4 cup cold butter
• Pinch of salt
• 2 tablespoons sugar
• 6 to 8 tablespoons ice water

Filling:
• 4 peaches
• 2 tablespoons sugar
• Sprinkle of cinnamon
• 2 tablespoons butter
• 1 egg
• 1 teaspoon water

This peach galettes recipe looks delicious! Must try! | duerdensappliance.com

Instructions:

Pie crust:

1. In a 1 1/2-quart bowl, combine flour, butter, salt and sugar with the back of a fork.

2. Gently fold in ice water and form dough into a ball.

3. Form into a disk and wrap in plastic wrap. Place in refrigerator for at least 30 minutes.

4. Preheat oven on convection setting to 375°F. While dough is chilling, prepare filling.

Filling:

1. Cut peaches into thin slices and remove pits.

2. Toss with sugar and cinnamon and set aside.

Assembly:

1. Divide dough into 4 equal portions.  Roll each portion into 1/4-inch thick 7-inch round disk.

2. Divide filling evenly between portions, placing peach slices in the center of each disk.

3. Fold edges of dough up around the fruit.

4. Place 1/2 tablespoon butter in the center of each tart. Sprinkle with cinnamon (optional).

5. Beat egg and water together in small bowl. Brush the outer edges of the tarts with egg wash.

6. Place in oven and bake for about 25-30 minutes or until golden brown.

This peach galettes recipe looks delicious! Must try! | duerdensappliance.com

This peach galettes recipe looks delicious! Must try! | duerdensappliance.com

This peach galettes recipe looks delicious! Must try! | duerdensappliance.com

This peach galettes recipe looks delicious! Must try! | duerdensappliance.com

This peach galettes recipe looks delicious! Must try! | duerdensappliance.com

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Chocolate Raspberry Pie Bars

Nothings says summer like a handful of juicy raspberries, and when they’re baked into a layer of chocolate and crumbly pie crust, even better! These chocolate raspberry pie bars are so delicious and so easy to throw together on a warm, slow afternoon.

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

These bars are baked with your oven on the convection setting, which means it will circulate air around the dish so the top, bottom, and sides are all getting cooked at the same temperature. If you’ve never cooked with convection before or want to learn more about it, check out our post 5 Tips to Cooking with Convection. We used the Wolf E Series 30″ Electric Oven with dual convection, as well as the Wolf 48″ Gas Range for this recipe, and it turned out perfect!

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

So what are you waiting for? Gather some raspberries from your garden or the local market, invite some friends over, preheat the oven, and start baking! These are sure to go fast once you take that first bite – before you know it, you’ll be making them all the time!

Ingredients:

• 1 cup (2 sticks) softened unsalted butter
• 1/2 cup brown sugar, packed
• 2 cups flour
• 1/4 tsp. salt
• 1 cup dark chocolate chips (semi-sweet or milk chocolate can also be used)
• 1 can (14 oz.) sweetened condensed milk
• 1/4 tsp. vanilla
• 2 cups fresh raspberries
• melted chocolate to drizzle on top (optional)

Instructions:

1. Preheat convection oven to 350 degrees and generously spray a 9×13 baking pan with non-stick baking spray.

2. In an large bowl, by hand or using a mixer, blend butter with sugar, flour and salt until crumbly. Then press 1 3/4 cups of crumb mixture into prepared baking pan and bake for 12 minutes until lightly golden.

3. While the crust bakes, pour sweetened condensed milk in small sauce pan and add chocolate chips and vanilla. Stir over low heat until smooth.

4. Remove crust from oven and pour chocolate mixture over warm crust. Sprinkle remaining crumbs on top, then raspberries. Bake for 25-30 minutes. Drizzle melted chocolate on top and allow to cool before cutting into bars.

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

Chocolate raspberry pie bars - these look delicious! | Recipe | Duerden's Appliance

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OUR FAVORITE APPLE CRISP RECIPE

For the crumb topping:
*1/2 cup flour
*1/2 cup old fashioned oats
*1/2 cup brown sugar
*1/2 tsp. baking powder
*1/4 tsp. ground cinnamon
* dash of salt
*1/3 cup unsalted butter, cut into small chunks

For the apple filling:
*3-4 large Granny Smith apples, peeled and sliced thin
*3 Tbsp. melted butter
*2 Tbsp. flour
*1 Tbsp. lemon juice
*3 Tbsp. milk
*1/2 tsp. vanilla
*1/4 cup brown sugar
*1/2 tsp. cinnamon
* dash of salt

Instructions:
1. Preheat oven to 375 degrees F. If using convection feature, back the temperature down to 350 degrees.
2. In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it looks like small crumbs. Refrigerate while you prepare the apple filling.
3. For the filling: In a small bowl combine melted butter and flour. Add lemon juice, milk and vanilla and stir well. Mix in brown sugar cinnamon and salt. Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8X8 baking dish and spread into an even layer. Sprinkle crumb topping evenly over apples. Bake for 30 minutes or until golden brown. Allow to cool for 10 min. before serving

 

 

 

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CARMELITA RECIPE FROM TELEVISION BAKING SEGMENT!

Heidi’s Oatmeal Carmelitas:
1 1/4 C. Flour
1 1/4C. Oats
1 C. Brown Sugar
1 C. melted Butter
1/2 tsp. Salt
3/4 tsp. Baking Soda
1 1/4 C. chocolate chips
3/4 C. chopped pecans
Combine flour, oats, sugar, soda, salt, and melted butter. Press half of the crumb mixture into bottom of 13×9″ baking dish. Bake at 350 degrees for 10 minutes. Remove from oven and sprinkle with 11/4 C. chocolate chips, (or more if you desire), and 3/4 C. chopped pecans, (or more if desired). Drizzle carmel sauce back and forth over chips and pecans to cover. Sprinkle with remaining crumbs. Return to oven and bake 15 to 20 min. until golden brown. Cool down a bit and chill 1 to 2 hours if desired. Or just let stand at room temp. till it sets up.
Caramel Sauce:
1 C. Brown Sugar
1/2 C. butter
1/2 C. Half-n-Half or Heavy Cream
pinch Salt
1 T. real Vanilla
Mix all ingredients, except vanilla, in med. sauce pan on med. or med. high heat  Cook while whisking gently for 5 to 7 min.til thick. Turn off heat and add vanilla. Serve warm or put in fridge. If sauce is too thin, just keep cooking for a few more min.
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