Boiled Eggs Tips and Tricks – johanna
July 27th, 2010 | Filed under: RECIPES - Breads, RECIPES - Breakfast, RECIPES - Main Dish, RECIPES - Sides, RECIPES - Soup / Salad, RECIPES - Treats, THE BOOKSHELF

My favorite way to eat eggs is soft boiled with a runny yolk and a piece of toast to dip or mixed with a side of grits; it is part of my southern upbringing I suppose. Hard boiled eggs can be equally tasty sliced in a salad. Getting the eggs to the perfect stage and out of its shell though is the dilemma. My boss once asked me how to boil eggs. It took a moment to remember because boiling eggs was second nature; put them in a pot, cover with water, boil, steam, cold bath. Time…shime… I never kept track I just did it. Thankfully my advice panned out.

Once a month on Dazzledish we try to post a ‘how to’ tutorial on a particular food, gadget or cooking tip because we want everyone to learn the basics so they feel confident in the kitchen. This month we will learn the art of hard boiled eggs and a few recipes to use them in.

What you need:
6 large eggs
Water
Large pot
Ice cubes

Place the eggs in a single layer in a large pot. Fill the pot with cold water to 1-inch above the eggs. Bring the water just to a boil on medium-high heat. Remove from heat, cover and steam for recommended time (see below). Immediately drain the hot water from the pot. Carefully cover the eggs with ice and cool water.

Soft Cooked Eggs:
A soft cooked egg has a firm white and runny yolk. Heat large eggs 1 1/2 – 3 minutes.
Soft cooked eggs are mostly served in an egg cup small end down. The top is removed to expose the runny yolk. The egg is eaten out of the shell using a small spoon. You can also use strips of toast to scoop up the yolk.

Medium Cooked Eggs:
Medium cooked eggs have a firm white and a slightly firm yolk. Heat large eggs 4 – 6 minutes. Pair peeled medium cooked eggs with poached asparagus or toast or in a Kedgeree.

Hard Cooked Eggs:
Hard cooked eggs have both a firm white and yolk. Heat large eggs 10 – 12 minutes or as long as 17 minutes.
Eat hard boiled eggs with a sprinkle of salt or try some of the international recipes listed below.
Deviled eggs
Soup
Salad toppings
Egg salad sandwich
Potato salad
Tuna Nicoise salad or Sandwich
Egg bread
Curry
Thai Son and Law Eggs
Pakoras from India
Cookies

TIPS:
– Some individuals like to add salt or vinegar. They say it makes removing the shell easier. Add a splash of vinegar and a pinch of salt to your water.
– Use eggs that are at least a few days old. Farm fresh eggs do not peel as easy.
– Do not boil eggs with cracks. They will break open and leak.
– Putting too much water in the pot will take longer to heat which can throw off the timing. Too little water will result in undercooked eggs.
– Watch the water. At the first sign the water is boiling remove the pot from the heat. Keep time from the moment you remove the pot from the heat and cover it.
– The ice bath stops the cooking process and the steam created inside the eggs will make it easier to peel.
– To peel start at the larger end where the air pocket is. Grab hold of the membrane under the shell and peel off.
– Chilled eggs are easier to slice. Warmer eggs are easier to crumble.
– Refrigerate unpeeled boiled eggs within a few hours for up to one week.
– The times listed may vary slightly due to the way your stove heats, the type and size of pot you use, the amount of water and number of eggs.

Technorati Tags: baby shower, BBQ, deviled eggs, Easter Egg Bread, Egg Cookies, Egg salad sandwich, food, How to boil eggs, Kedgeree, menus, Pakoras, picnic, Potato Aspragus soup, Potato salad, RECIPES, Soft yolk eggs, Son and Law Eggs, summer, Tuna Nicoise Salad, wedding shower

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Scrumptious Honey Whole Grain Cornbread – johanna
March 22nd, 2010 | Filed under: BUDGET MEALS, RECIPES - Breads

Historically cornbread has been around long before the first European settlers arrived. The Native American Indians taught the new settlers how to grind corn into corn meal to make “Pone”. Using a simple mixture of ground corn meal, water and salt this early version of cornbread became a valuable staple to the New settlers those first few years after their arrival. Cornbread was especially popular throughout the Civil War as it was quick and cheap to make. The ingredients used depended on the region; for instance, the addition of sugar and flour was typical of the North while the South favored an unsweetened version cooked in a cast iron skillet. Cornbread has had quite a makeover over the years. The variations are endless with each family claiming to have the best recipe ever.

You would think my dad being a farmer from Georgia would have passed along a treasured recipe. All we got was Betty Crocker and Jiffy. Needless to say I was never a fan of cornbread as it was always dry and flavorless. Then I met the Odoms in Woodville Texas. A loverly little town in East Texas with fresh air, tons of trees and lots of old 19th century houses. Odomville was a small community comprised of the descendants of the Odom family located about 30 minutes out of town heading East toward Fred Texas.

During my visits in Odomville I mostly enjoyed sitting at the kitchen table with Mr. Odom and Alice eating a square of cornbread. Alice died of old age shortly after I arrived in Woodville. It was a somber time for us all even more so for her beloved Mr. Odom. They had known one another since childhood and the loss was almost more than he could bare. I continued to visit Mr. Odom when in the area as I so enjoyed his stories of Odomville. And so it was on my last day in East Texas I was with him at the kitchen table once again sharing a meager snack of cornbread and milk.

I am extremely particular about cornbread. There are but two recipes I can say I have enjoyed one being Alice Odom’s recipe and the other one is this recipe for honey whole grain cornbread. The sweet kiss of honey mingles well with scrumptious earth grains. Serve as a side with chili or a salad.

Source: Mayfiles
1/2 cup butter, melted
2 eggs
1/2 tsp baking soda
1 cup whole grain flour
2/3 cup honey
1 cup buttermilk
1 cup yellow cornmeal
1/2 tsp salt

Preheat oven to 350 degrees. Butter a 9X13 baking dish; set aside.

In a medium bowl, mix honey and butter until combined. Add eggs, buttermilk and soda; mix well.

In a separate bowl, mix cornmeal, flour and salt. Add flour mixture to milk mixture; folding just until combined. Pour batter into prepared baking dish. Bake for 20-30 minutes.

Notes:
If you do not have a natural foods market near by Whole Grain Flour can be found in most supermarkets that sell Bob’s Red Mill flours. If you cannot find whole grain try blending 1 part kamut + 1 part spelt + 1 part hard white wheat.

Technorati Tags: family, Honey Whole Grain Cornbread, RECIPES, southern food, traditions

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Cowboy Cornmeal Omelets – johanna
January 8th, 2010 | Filed under: RECIPES - Breads, RECIPES - Breakfast, RECIPES - Main Dish

In this post we begin with a recipe for an omelet made from a cornbread batter as opposed to eggs. I could not find white cornmeal mix in our local grocery store. Instead I used plain yellow cornmeal in place of the mix. Not completely satisfied I decided to try a few more variations. I found a lovely recipe for cornmeal cakes on Cow Girl Chef and learned how to make my own chorizo.

If you cannot find cornmeal mix then use the recipe below for cornmeal cakes.

Cornbread Omelets:
Source: Southern Living September 2009

3/4 pound Chorizo sausage, castings removes (about 3 links), or see recipe below
6 tbsp butter, divided
3 green onions, chopped
1 small red bell pepper, chopped
1-2 jalapeno peppers, minced
1 cup self-rising white cornmeal mix (such as Martha White)
1 cup buttermilk
1/4 cup flour
1 large egg, lightly beaten
Cooking spray
1 cup shredded Mexican cheese blend

Sauté chorizo in an 8-inch nonstick omelet pan or skillet with sloped sides 7 to 10 minutes or until browned. Remove from skillet, and drain on paper towels. Wipe skillet clean.

Melt 1 tablespoon butter in skillet, and sauté green onions, bell pepper, and jalapeño peppers over medium-high heat 3 to 5 minutes or until tender. Transfer to a bowl; stir in chorizo. Wipe skillet clean.

Whisk together cornmeal mix, buttermilk, milk, all-purpose flour, and 1 large egg.

Coat skillet with cooking spray; melt 1 tablespoon butter in skillet over medium-high heat, rotating pan to coat bottom evenly. Pour about 1/3 cup cornmeal mixture into skillet. Tilt pan so uncooked portion flows around to coat bottom of pan, cooking until almost set, bubbles form, and edges are dry (about 1 1/2 minutes). Gently flip with a spatula.

Sprinkle 1 side of omelet with about 1/2 cup onion mixture and about 3 tablespoons cheese. Fold omelet in half; cook 30 seconds or until cheese is melted. Transfer to a serving plate; keep warm. Repeat procedure 4 times with remaining butter, cornmeal mixture, onion mixture, and cheese. Serve immediately.

Makes 5 servings

Cow Girl Chef Cornmeal Batter Cakes:
1 cup cultured buttermilk
1/2 teaspoon baking soda
1 large egg, lightly beaten
2/3 cup white cornmeal
2/4 teaspoon salt
3 tablespoons melted butter or bacon fat

Pour the buttermilk into a bowl and stir in the baking soda. Whisk in the egg, and gradually whisk in the cornmeal, then the salt and fat and 1/4 cup water.

Cowgirl Homemade Chorizo:
If you have your butcher grind your pork, ask him to include some fat, and to grind it coarsely for a nicer texture. You can use any type of paprika although the Spanish variety has a wonderful smokey flavor that adds depth to the chorizo. To watch a video on how to make chorizo follow this link.

2 pounds ground pork
2 tbsp chili powder
2 tbsp Spanish paprika
1 tsp dried Mexican oregano, stems removed
1 tsp garlic powder
1/2 tsp cinnamon
2 tbsp red wine vinegar
2 tsp sea salt

Mix everything together in a big bowl with your hands. (Taste for seasonings by making a small patty and cooking it in the skillet.) Form into patties and cook  over medium-high heat until browned and cooked through.

Freeze for 1-2 months or refrigerate for 1-2 days, or simply freeze the uncooked chorizo for 1-2 months, and thaw and cook when ready to use.

Technorati Tags: camping, chorizo recipe, cornbread cakes, cornbread omelets, dinnertime, fall, family, food, kids, RECIPES, RECIPES - Breakfast, summer

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Pumpkin and Date Scones – johanna
November 27th, 2009 | Filed under: RECIPES - Breads

I have learned a few tips over the years relative to baking. I was never very good baking. My pastries were always dry. The whole process was depressing. Then I started watching cooking shows and then my sister-n-law Roxanne gave me the Baking Illustrated cookbook. The book opened my eyes to the chemistry involved. The temperature of the kitchen plus the precise temperature and measurement of ingredients. There is a scientific method that unless you are in the know you will never find in a typical recipe.

Learning the art of making scones could be the first stepping stone to conquering fluffy biscuits and dare I say pastry crust. The key to scones, biscuits and pie crust is using cold ingredients and to handle the dough as little as possible. To do this the dry ingredients are whisked thoroughly as well as the wet before combining the two. You also want to keep the butter and milk in the refrigerator until it is time to add them. Now get out there and bake up some scones. Like these Pumpkin and Date scones. Yum yum!

I was attracted to the pumpkin and date part. I used butternut squash and dates but I think I prefer pumpkin and raisins better. There are two pumpkin scone recipes in this post. The first is an adaptation of Belinda Jeffery’s Mix and Bake by Pittsburg Needs Eated. I enjoyed the simplicity of the scone. No fuss. Just delicious warmth. The second connects with my more wild side that needs flavor to build on top of flavor producing a carnival ride of scrumptious delight.

Source: adaptation by Pittsburg Needs Eated
3 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
10 tbsp cold unsalted butter, cut into chunks
1 cup chopped pitted dates or dried cherries or cranberries
1 cup cold cooked mashed butternut squash or pumpkin
3/4 cup buttermilk

Preheat oven to 375 degrees. Lightly dust a sturdy baking sheet with flour or line with parchment paper; set aside.

Sift the flour, sugar, baking powder, baking soda and salt into a large bowl. Cut in the butter using a pastry cutter, or rub the butter in using your fingers, until mixture resembles bread crumbs.

Add the dates tossing to coat with the flour mixture. Make a well in the middle. Whisk the pumpkin and buttermilk and pour into the well. Stir gently until just combined. This dough is sticky. If it is too sticky and you prefer using an ice cream scoop, place scoopfuls of mixture on prepared baking sheet 1-inch apart.

Otherwise, to cut the scones, tip mixture out onto a floured surface and dust lightly with flour. Gather dough together; pat into a 1 1/2 inch think round. Dip a scone cutter or a small tumbler into flour, then stamp out the scones, dipping the cutter into the flour between each one or cut the scones into triangles using a sharp knife dusted with flour.

Place the scones 1-inch apart on the prepared baking sheet. Brush tops with cream, milk or egg wash (1 yolk to 2 tsp water).

Bake the scones for 20 minutes. Remove from oven. Transfer to a large clean tea towel; wrapping them up in the towel to keep moist. Let sit for 5-10 minutes, serve the scones with butter.

Pumpkin Scones
Source: Morning Coffee and Tea
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Preheat oven to 375 degrees.

Sift together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut cold butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don’t overmix).

Transfer to a lightly floured surface. Shape or pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.

Optional: Add white chocolate chips and/or chopped pecans.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

Combine all and mix till creamy.

Technorati Tags: butternut squash, cranberry, fall, Pumpkin and Date Scones, raisins, Thanksgiving

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The Dinner Roll – johanna
November 13th, 2009 | Filed under: RECIPES - Breads

I had a bake off this week in search of an easy yet tasty dinner roll recipe. I eliminated any recipe that called for evaporate or dry milk because dry milk is not a common pantry ingredient and is surprisingly expensive. The decision of which recipes to try was a difficult one for they all were similar. The ingredients list had slight variations such as 1 teaspoon of salt versus a 1/2 teaspoon of salt or 3 tablespoons sugar versus 1/2 cup. A couple called for buttermilk and butter versus water and oil. The saying “a picture is worth a thousand words,” rang true in the quest for a tender delicious dinner roll champion. I burned my arm pulling the tray out of the oven because I did not expect them to be so heavy. These dinner rolls were just as delicious as any bakery would produce.

Now the crucial part when making breads is the yeast. Most recipes are based on the belief that we are all seasoned bakers and therefore do not tell us that the water must be warm (between 110 and 115 degrees) to activate the yeast. This can be achieved without a thermometer. My friend Juanita taught me the correct temperature is usually about as hot as you can stand to touch. If the water is too hot the yeast will die and you end up with squished soggy dense rock hard bread. Water that is too cold takes longer to rise or does not activate the yeast at all.

When forming the dough into loaves or balls always flatten the dough slightly then roll up. For a loaf of bread flatten the dough to twice the size of the width and slightly shorter than the length of the pan then roll up long side to long side, tucking the ends under before putting the loaf in the pan. For rolls, grab a piece of dough a little larger than a golf ball. Flatten slightly. Roll up width-wise and then lengthwise forming a ball.

Makes 35-45  rolls (2 1/2 – 3 inches)
Pinch of sugar
2 packages active dry yeast (4 1/2 teaspoons)
2 cups warm water (110 degrees)
2 eggs
1/2 cup sugar
1/2 cup olive oil
2 tsp salt
6-7 cups flour
1/4 cup butter, melted

Mix the sugar and water until dissolved. Sprinkle yeast over warm water; let sit 2 minutes then stir to dissolve. Let sit in a draft free place for about 5 minutes until the mixtures is foamy.

Meanwhile, whisk eggs, 1/2 cup sugar, oil, and salt together in a large bowl. Add yeast mixture; whisk to combine.

To measure flour, spoon flour into measuring cup leveling off with a knife. Stir in 3 cups of flour with a wooden spoon. Add more flour 1/2 cup at a time. When the dough becomes too stiff to stir, turn out onto a floured surface and knead by hand. Fold dough over. Using the heel of your hand push down and away. Repeat kneading for about 10 minutes, adding flour a little at time if dough is too sticky to work with. Place dough in a bowl coated with non-stick spray. Cover with a kitchen towel and set in a warm draft free place until double in size, about 1 1/2 hours.

Punch down dough with your fist and gather into a ball. With floured hands, shape pieces of dough (slightly larger than a golf ball) into balls. Place about 1/2-inch apart on greased baking sheets (or non-stick baking sheets). Cover roll with a towel and let rise again until doubled in size about 45 minutes. Preheat oven to 350 degrees.Bake rolls 25-30 minutes, or until golden. Brush hot rolls with melted butter.

Topping Variations:
After brushing rolls with butter add any of the following toppings.
-Grated Parmesan cheese.
-Poppy Seeds.
-Sage leaves, slivered.
-Cinnamon-sugar.
-Garlic powder and salt.

Technorati Tags: baking bread, Christmas, dinner rolls, easter, family, food, RECIPES, sunday meals, Thanksgiving

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Whole Wheat Banana Pancakes – johanna
November 11th, 2009 | Filed under: RECIPES - Breads, RECIPES - Breakfast

It is not very often our five year old volunteers to help cook. This morning he was eager to take position as my assistant chef.  He mashed the bananas, whisked the dry ingredients and then combined the two. This helpful streak of his has been going on all week. He has jumped in tackling tasks without being asked and even though it is not perfect it is a job completed. I love the words, “Can I Help?”.

Whole wheat baked goods often have a pungent after taste and are dense. Many bakers use honey to tone down the robust flavor. The King Arthur Flour Whole Grain Baking Cookbook recommends adding orange juice. In this recipe for whole wheat banana pancakes use half wheat and half all-purpose flours. The pancakes are still light and fluffy and the bananas are not over powered by the wheat.  For true whole wheat pancakes use 1 cup whole wheat flour omitting the all-purpose flour.

Make sure the griddle is not too hot or else they will burn.

Source: The Kitchen Witch
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
2 tbsp granulated sugar
Pinch of salt
1 cup buttermilk or plain yogurt
2 tbsp melted butter
1 large egg
2 mashed bananas (about 3/4 cup)
Extra sliced bananas
Maple syrup

In large bowl, combine flours, baking powder, baking soda, cinnamon, sugar and salt. In separate bowl, whisk together buttermilk or yogurt, butter or oil, egg and bananas.

Make well in center of dry ingredients and add banana mixture. Stir with fork until barely moistened.

Heat nonstick skillet over medium heat. Spray with cooking spray. Pour a 1/4 cup batter for each 4-inch pancake. When bubbles rise and break surface, turn over. Cook about 2 minutes, until nicely browned. Transfer to plate. Keep pancakes warm in preheated 200 degree oven.

To serve, top with sliced bananas, walnuts and maple syrup.

Makes 12 pancakes.

Technorati Tags: Christmas, fall, family, food, kids, king arthur flour, RECIPES, RECIPES - Breakfast, thansgiving, whole wheat baking, whole wheat banana pancakes

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Oatmeal Apple Scones – johanna
October 30th, 2009 | Filed under: RECIPES - Breads, RECIPES - Breakfast, RECIPES - Snacks, RECIPES - Treats

I cannot resist the crunch of a ripe hard juicy apple, it is so satisfying. Apples pair well with just about anything, my favorite a cube of cheddar cheese, mmm tasty.

Oatmeal Apple Scones and Chicken Apple Chili are among my favorite uses for apples. The scones, unlike cake or muffins, are not to sweet and make a wonderful companion with a mug of hot apple cider.

Source: Rachael Ray
1/2 cup plus 1 tablespoon half-and-half
1 large egg
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (4 ounces) butter, chilled and cut into small cubes
1 1/2 cups rolled oats
1 apple, cut into 1/4-inch cubes

Stir 1/2 cup crumbled cooked bacon into the batter.

Preheat the oven to 450°. In a small bowl, whisk together 1/2 cup half-and-half and the egg.

In a large bowl, combine the flour, sugar, baking powder and salt. Blend in the butter with your fingertips until the mixture resembles coarse crumbs. Add the oats and apple and toss. Stir in the liquid mixture until the dough just forms a ball.

Turn the dough out onto a floured work surface. Pat into a 7-inch round; cut into 8 wedges. Transfer to a parchment-paper-lined baking sheet and brush the tops with the remaining 1 tablespoon half-and-half. Bake until golden, about 20 minutes. Transfer to a rack to cool.

Technorati Tags: apple recipes, oatmeal apple scones

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Crock Pot Roast with Gravy and Yorkshire Puddings – johanna
September 9th, 2009 | Filed under: RECIPES - Breads, RECIPES - Main Dish

There is nothing like roast with gravy and Yorkshire pudding. The smell of a roast cooking reminds me of my Grandmother Jepson. My grandparents lived a couple hours away in the once small agricultural town of Clewiston Florida. We would usually make the trek around the Okeechobee Damn and through the fields to Granmother’s house on a lazy Sunday afternoon arriving to the smell of roast with potatoes and carrots. If dinner was not ready we would chase each other down the street to the park where a huge forest of trees grew beckoning us to climb them. They do not make parks like that anymore.

The first time I made a roast I became sentimental at the first whiff wiping away tears for those long lost years of yesterday. I can see my Granddad churning the crank on the ice cream maker. Remember my great grandmother Gram who lived in a small small cottage down the street; she taught me to sew and the enjoyment of rootbeer suds. There were the cows at Aunt Barbara’s house and the farm my dad’s mom resided at on the outskirts of town. I will never forget the fishing trips, trees to climb, the smell of my Grandad’s repair shop, the ice cream shop that was in the shape of a soft serve ice cream cone and the extended family who would converge together in the quaint 1000 square foot home to eat roast and listen to my Aunt Barbabra and Granddad serenade us on guitar. Through the years Gram’s house and the ice cream shop were torn down and those I love have moved on. But what is nice is the memories we keep and can enjoy for years every time I make roast.

Roast:
This is a dry roast but if you want you can add some beef broth. In my next post I will talk about a yummy way to use the left over gravy and beef.
1 (3-pound) roast
Roast seasoning
3 garlic cloves, quartered, divided
Olive oil

Bring roast to room temperature (about 1-2 hours). Turn crock pot on high (or roast in a 450 degree oven).

Make several small slits in the roast and slide the garlic pieces into the openings (there will be extra garlic). Drizzle the roast with olive oil. Coat with seasoning.

Heat a pan to medium-high heat. Sear the roast on all sides, 2-3 minutes each side. Place meat in the crock pot; sprinkle the remaining garlic pieces around the roast. Cook for three hours or desired doneness, basting periodically.

Gravy:
I was always afraid of making gravy until I saw Chef Ramsey. He made it look so simple I decided to just give it a whirl.

Pan drippings
1 cup beef broth
1 tbsp arrowroot or flour

Combine all the drippings, broth and flour in a saucepan. Bring to a boil; reduce heat and add roast. Simmer for 15 minutes.

Yorkshire Puddings:
Yorkshire pudding is just like a German pancake only baked in a muffin tin or cups designed especially for Yorkshire Pudding. In England they enjoy Yorkshire pudding with roast beef and gravy or they will eat them with gravy while they sip on tea. Here in American if you run out of gravy just sprinkle some powdered sugar and maple syrup for a quick dessert.

1 1/2 cup milk
1 cup flour
2 eggs
pinch of salt
Olive oil

Preheat oven to 475 degrees. Pour a 1/2 teaspoon of oil in each cup of a muffin tin. Place the muffin pan in the oven until the oil starts to smoke. Remove of oven and reduce heat to 350 degrees.

Meanwhile, mix the milk, flour, eggs and salt until smooth. Let sit until ready to use. (Batter may sit in a refrigerator oven night).

Fill muffin cups 1/3 full with batter. Bake at 350 degrees for 15-20 minutes.

Technorati Tags: entertaining, family, food, how to make gravy, kids, RECIPES, roast beef, sunday, yorkshire puddings

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Pineapple Orange Muffins – johanna
August 7th, 2009 | Filed under: RECIPES - Breads, RECIPES - Snacks, RECIPES - Treats

I am sorry I love butter. Yep, there it is. I cook with oil and I prefer to bake with butter. I really did start out looking for a healthy version of pineapple orange muffins. A whole wheat version that replaced the fat with applesauce and was not completely made of sugar. It was hard enough trying to find a recipe for pineapple orange muffins. I did try a simple recipe that was a complete failure. Mason took one bite, scrunched up his nose and ran to the garbage can.

I even contemplated coming up with my own. As I sat with my Baker’s Illustrated book in my lap and searched the web for the basics of muffins I came to the conclusion I wanted these muffins to be out of this world tender, moist and most of all packed with flavor. That meant I needed butter and according to Baker’s Illustrated no less than 1 cup sugar and 2 cups flour. I really did try. This recipe for pineapple orange muffins was a hit with the kids.

Source: Joy of Baking
1/2 cup pecans, toasted and chopped
2 cups all-purpose flour
1/4 tsp salt
3/4 tsp baking soda
1/2 cup unsalted butter, room temperature
3/4 cup granulated white sugar
1 large egg
3/4 cup sour cream or plain yogurt
1 tsp pure orange extract (optional)
1 tbsp orange zest (1-2 oranges)
1 (8 ounce) can crushed pineapple, drained

Orange Glaze:
1/2 cup (100 grams) granulated white sugar
1/3 cup (80 ml) fresh orange juice

Preheat oven to 350 degrees and place rack in center of oven.

Toast the pecans for 8 minutes, or until lightly browned and fragrant. Set aside to cool and then chop into small pieces.

Grease, or spray with a nonstick spray, 36 miniature muffin tins. Set aside while you make the batter.

In a separate bowl, whisk to combine, the flour, salt, and baking soda. Set aside.

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy (about 2 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl and then beat in the sour cream, orange extract (if using), and orange zest. Add the flour mixture and beat just until incorporated. Fold in the toasted pecans and drained pineapple.

Spoon the batter into the prepared muffin tins. Bake for 15 to 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.

While the muffins are baking combine the glaze ingredients (sugar and orange juice) in a small cup.

Remove the muffins from the oven and place on a wire rack. While the muffins are still very warm, brush them with the orange glaze.

Makes about 3 dozen miniature muffins

Note: Orange zest is the orange outer rind of the orange that contains the fruit’s flavor and perfume.

Technorati Tags: brunch, dessert recipes, kids snacks, mini muffins, orange glaze, pineapple orange muffins

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Zucchini Bread – johanna
July 8th, 2009 | Filed under: RECIPES - Breads, RECIPES - Breakfast, RECIPES - Snacks

There are so many recipes for banana bread and zucchini bread it is enough to make the head spin trying to decided which one is going to turn out right. So I have a couple of recipes for you to try. One is a traditional zucchini bread with a hint of cinnamon. The other combines sweet potatoes with an assortment of spices.

Zucchini Sweet Potato Bread
Source: Bon Appetit Magazine, November 1992
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cup grated zucchini
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.

Butter and flour a 9x5x3-inch loaf pan and set aside.

Sift the first 7 ingredients into a medium sized bowl. In a separate, large bowl, beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature.

Variations: By Joy the Baker
-The nutmeg and the cloves are optional.
-For less fat use 1/2 cup oil and 1/4 cup apple sauce in place of the 3/4 cup oil.
-Use 1 cup granulated sugar and 1 cup brown sugar.
-Replace the 2 cups flour with 1 cup all-purpose and 1 cup whole wheat flour.

This is a nice version of zucchini bread with less sugar and half the oil.
Classic Zucchini Bread
Source: Coconut Lime
2 cups shredded zucchini (about 2 and 1/2 medium sized)
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
3 eggs, room temperature, slightly beaten
1 1/2 cups sugar
1/2 cup oil
2 tsp vanilla

Preheat oven to 350 degrees.

Stir flour, baking soda, baking powder, and cinnamon in a large bowl.

Beat eggs separately and add sugar until fluffy. Fold egg mixture into dry ingredients. Add oil, shredded zucchini and vanilla. Mix thoroughly.
Divide batter into two greased loaf pans. Bake for 55-60 minutes or until toothpick comes out clean. Cool on rack, then remove from pan and continue cooling on rack.

For muffins, bake for about 15-20 minutes.

Variations:
-Add 4 tsp cinnamon for a spicier flavor.
-Add 1 cup chopped walnuts for crunch.
-Half the oil and replace the 1/4 cup with applesauce.

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