These are made using this Muffin Mix. I love it.
2 3/4 c. Muffin Mix
1 egg, slightly beaten
1 c. milk
1/2 cup melted butter or margarine, or oil ( I usually use oil)
Preheat oven to 400 degrees. Spray muffin tins with non-stick cooking spray or line with baking cups. Put Muffin Mix in a medium bowl. Combine egg, milk, and oil ( or other option) in a small bowl. Add all at once to Muffin Mix. Stir until mix is just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18-20 minutes, until golden brown. Makes about 24 cupcake size muffins.
Additions:
Cornmeal Muffins - decrease muffin mix to 2 1/4 c, and add 1/2 c cornmeal.
Blueberry Muffins - Gently fold 1 c. fresh, frozen or drained canned blueberries into basic muffin batter just before filling pans.
Banana Muffins - mash 1 - 2 bananas ( about 1/2 to 1 c) and add to liquid ingredients before adding liquid to Muffin Mix.
Fresh Peach Muffins - Gently fold 1 c. diced fresh peaches into batter before filling pans.
Cranberry Nut Muffins - gently fold 1 c chopped fresh or frozen cranberries, 1/2 c. chopped nuts and 3 TBSP sugar into basic muffin batter just before filling muffin pans.
Or try to make up your own combination!!!
Friday, August 31, 2012
Thursday, August 30, 2012
Muffin Mix
Here is a basic muffin mix from the Make-A-Mix cookbook by Karine Eliason, Nevada Harward and Madeline Westover that you can make all sorts of different muffins with various additions. It tastes good, and once you make the mix it is so easy and quick, and it tastes fresher and heartier than a store bought muffin mix.
Muffin Mix
8 c all purpose flour ( I do a 4 or 5 cups of all purpose flour, and 3 or 4 cups of whole wheat and it still tastes great!)
3 c sugar
3 TBSP baking powder
2 tsp. salt
2 tsp. ground cinnamon
2 tsp. ground nutmeg
In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Put in a large airtight container. Label with date and contents. Store in cool dry place. Use within 6-8 months. Makes about 11 c of Muffin Mix.
Muffin Mix
8 c all purpose flour ( I do a 4 or 5 cups of all purpose flour, and 3 or 4 cups of whole wheat and it still tastes great!)
3 c sugar
3 TBSP baking powder
2 tsp. salt
2 tsp. ground cinnamon
2 tsp. ground nutmeg
In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Put in a large airtight container. Label with date and contents. Store in cool dry place. Use within 6-8 months. Makes about 11 c of Muffin Mix.
Tuesday, August 28, 2012
Roasted Garlic-Parmesan Cauliflower
This recipe makes me love cauliflower. But only when it is cooked this way. And I am finding that I am a fan of roasting vegetables. This is so delicious. From Our Best Bites.
Roasted Garlic-Parmesan Cauliflower
Recipe by ourbestbites.com
Ingredients
3-4 tbs olive oil
3-4 cloves garlic, minced
1 head cauliflower
kosher salt and pepper
2-3 tablespoons crumbled Parmesan cheese (stuff in a green can a-okay!)
Instructions
Preheat oven to 400 degrees. Place olive oil and garlic in a small bowl. Heat in microwave for about 20 seconds and set aside.
Remove stem and leaves from cauliflower head and trim into large florets. Slice each floret into 1/4 inch slices and place on a foil-lined baking sheet. Drizzle with oil and garlic mixture and sprinkle with kosher salt and black pepper. Use clean hands to toss to coat. Add more olive oil if needed. Bake for 15 minutes and then toss with spatula. Bake 10 more and then toss with Parmesan cheese. Continue baking for 5-10 minutes until slightly golden brown on edges.
Roasted Garlic-Parmesan Cauliflower
Recipe by ourbestbites.com
Ingredients
3-4 tbs olive oil
3-4 cloves garlic, minced
1 head cauliflower
kosher salt and pepper
2-3 tablespoons crumbled Parmesan cheese (stuff in a green can a-okay!)
Instructions
Preheat oven to 400 degrees. Place olive oil and garlic in a small bowl. Heat in microwave for about 20 seconds and set aside.
Remove stem and leaves from cauliflower head and trim into large florets. Slice each floret into 1/4 inch slices and place on a foil-lined baking sheet. Drizzle with oil and garlic mixture and sprinkle with kosher salt and black pepper. Use clean hands to toss to coat. Add more olive oil if needed. Bake for 15 minutes and then toss with spatula. Bake 10 more and then toss with Parmesan cheese. Continue baking for 5-10 minutes until slightly golden brown on edges.
Spaghetti with Spinach and Taragon
This is my friend Nikki's recipe from that same pasta cookbook that I gave her. I love taragon. Don't leave it out!
Spaghetti with Spinach and Taragon
Ingredients:
10 oz. spinach
2 TBSP butter
3 scallions (I use green onions), including green tops, chopped
1 1/2 tsp. dried taragon
3/4 tsp. salt
3/4 pound spaghetti ( I am sure you could substitute with other pastas but I would not recommend angel hair. The sauce is to thick for such a thin pasta.)
5 oz. cream cheese, cut into cubes ( I use reduced fat)
2 TBSP. Chopped fresh parsley ( or about 1 - 1 1/2 tsp. of dried)
1/4 c. grated parmesan cheese
1/2 tsp. black pepper
Remove any tough stems from the spinach. In a large frying pan, melt the butter over medium heat. Add the scallions and tarragon ( and parsley if you are using dried) and cook for 2 min. Add the spinach and salt and stir until wilted. Simmer until the liquid evaporates from the spinach, about 5 - 10 minutes. In a large pot of boiling salted water, cook the spaghetti until it is just done, about 12 minutes. Reserve 1 1/2 cups of pasta water. Drain the spaghetti and toss with 3/4 cup of reserved pasta water, the spinach mixture, the cream cheese, parsley (if using fresh), parmesan cheese, and pepper. If the sauce seems to thick, add more of the reserved pasta water.
Spaghetti with Spinach and Taragon
Ingredients:
10 oz. spinach
2 TBSP butter
3 scallions (I use green onions), including green tops, chopped
1 1/2 tsp. dried taragon
3/4 tsp. salt
3/4 pound spaghetti ( I am sure you could substitute with other pastas but I would not recommend angel hair. The sauce is to thick for such a thin pasta.)
5 oz. cream cheese, cut into cubes ( I use reduced fat)
2 TBSP. Chopped fresh parsley ( or about 1 - 1 1/2 tsp. of dried)
1/4 c. grated parmesan cheese
1/2 tsp. black pepper
Remove any tough stems from the spinach. In a large frying pan, melt the butter over medium heat. Add the scallions and tarragon ( and parsley if you are using dried) and cook for 2 min. Add the spinach and salt and stir until wilted. Simmer until the liquid evaporates from the spinach, about 5 - 10 minutes. In a large pot of boiling salted water, cook the spaghetti until it is just done, about 12 minutes. Reserve 1 1/2 cups of pasta water. Drain the spaghetti and toss with 3/4 cup of reserved pasta water, the spinach mixture, the cream cheese, parsley (if using fresh), parmesan cheese, and pepper. If the sauce seems to thick, add more of the reserved pasta water.
Thursday, August 23, 2012
Sweetened Whip Cream
This recipe comes in handy. From Our Best Bites.
Sweetened Whipped Cream
1 c. whipping cream
1/3 c. powdered sugar
Combine whipping cream and powdered sugar in a large bowl. With an electric hand mixer, beat whipping cream until soft peaks form. Serve with pie, cake, waffles, whatever your pretty little heart desires!
Sweetened Whipped Cream
1 c. whipping cream
1/3 c. powdered sugar
Combine whipping cream and powdered sugar in a large bowl. With an electric hand mixer, beat whipping cream until soft peaks form. Serve with pie, cake, waffles, whatever your pretty little heart desires!
Banana Cream Pie
This is the best banana cream pie I have ever made. From Our Best Bites.
Banana Cream Pie
1 4-serving size box of instant chocolate or vanilla pudding
1 c. cold water
1 14-oz. can sweetened condensed milk
2 cookie crusts. You can use anything–graham crackers, Nilla Wafers, shortbread, even Oreo.
Lots of bananas
1 pint whipping cream
1/3 c. powdered sugar
In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.
Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts–you’ll need them later! Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined. Now divide the mixture between the two pies. Prepare sweetened whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours. This is actually really important–I tried eating it right away once and the pie wasn’t banana-y at all and the moisture hadn’t absorbed into the crust, so the crust just fell apart.
And there you have it–the best AND the easiest banana cream pie you’ll ever have or need!
Banana Cream Pie
1 4-serving size box of instant chocolate or vanilla pudding
1 c. cold water
1 14-oz. can sweetened condensed milk
2 cookie crusts. You can use anything–graham crackers, Nilla Wafers, shortbread, even Oreo.
Lots of bananas
1 pint whipping cream
1/3 c. powdered sugar
In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.
Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts–you’ll need them later! Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined. Now divide the mixture between the two pies. Prepare sweetened whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours. This is actually really important–I tried eating it right away once and the pie wasn’t banana-y at all and the moisture hadn’t absorbed into the crust, so the crust just fell apart.
And there you have it–the best AND the easiest banana cream pie you’ll ever have or need!
Tuesday, August 21, 2012
Baguettes
I love this recipe! It is so easy and it tastes soooo good! It is from the cookbook, French Women Don't Get Fat.
Ingredients:
1 tsp. active dry yeast
2 c. warm water
4-5 c. unbleached all-purpose white flour
2 tsp. kosher salt (I am sure you can use table salt, but you would use less, and I am not sure how much less. I would just go for the kosher salt.)
1 egg beaten and mixed with 1 TBSP cold water
1. In a small bowl dissolve yeast in 1/2 c. warm water. Stir with fork. Set aside for 10 minutes.
2. Combine flour and salt. Add the yeast mixture and stir in remaining 1 1/2 c. water. Mix the dough until it is sticky enough to knead. On a lightly floured board, knead for 6-10 minutes; the dough should be sticky and smooth. Put the dough in a bowl, cover with a damp tea towel, and let rise at room temperature until doubled in volume, about one hour.
3. Punch down dough and divide into 4 pieces. Roll each into a ball and shape into a baguette. Transfer loaves to a lightly greased baking sheet (or baguette pan, well worth the 5 bucks in my opinion) and let rise until nearly doubled.
4. Preheat oven to 450 degrees. Brush the baguettes with the egg-water mixture. Score the loaves diagonally across the top with a sharp knife.
5. Pour 2 c. of hot water into a separate pan and place in the preheated oven next to the baguettes to provide moisture. Bake the baguettes for 15 minutes and then lower the temperature to 400 degrees and bake for 5-10 minutes more, until golden brown.
Ingredients:
1 tsp. active dry yeast
2 c. warm water
4-5 c. unbleached all-purpose white flour
2 tsp. kosher salt (I am sure you can use table salt, but you would use less, and I am not sure how much less. I would just go for the kosher salt.)
1 egg beaten and mixed with 1 TBSP cold water
1. In a small bowl dissolve yeast in 1/2 c. warm water. Stir with fork. Set aside for 10 minutes.
2. Combine flour and salt. Add the yeast mixture and stir in remaining 1 1/2 c. water. Mix the dough until it is sticky enough to knead. On a lightly floured board, knead for 6-10 minutes; the dough should be sticky and smooth. Put the dough in a bowl, cover with a damp tea towel, and let rise at room temperature until doubled in volume, about one hour.
3. Punch down dough and divide into 4 pieces. Roll each into a ball and shape into a baguette. Transfer loaves to a lightly greased baking sheet (or baguette pan, well worth the 5 bucks in my opinion) and let rise until nearly doubled.
4. Preheat oven to 450 degrees. Brush the baguettes with the egg-water mixture. Score the loaves diagonally across the top with a sharp knife.
5. Pour 2 c. of hot water into a separate pan and place in the preheated oven next to the baguettes to provide moisture. Bake the baguettes for 15 minutes and then lower the temperature to 400 degrees and bake for 5-10 minutes more, until golden brown.
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