1 1/2 c flour - I use white wheat
3/4 t baking powder
3/4 t baking soda
1/4 t salt
1/3 c honey
1/3 c light olive oil OR melted butter
1 egg
1/2 c buttermilk
3 med. bananas mashed
1 cup frozen blueberries (optional)
In med. bowl whisk, honey, olive oil, egg, and buttermilk.
In sm. bowl whisk together dry ingred. Add to wet ingredients, blend well. Stir in bananas and blueberries.
Bake 350 degrees 18 min. Makes 12 muffins
printable recipe
Friday, October 3, 2008
Meringue
3 egg whites room temp. - place whole eggs in a bowl of hot water for 5 min. voila! Rm temp!
1/2 t cream of tartar
2/3 c sugar
Heat oven to 275 degrees. Cover cookie sheet with foil or parchment.
Beat cream of tartar and egg whites on medium speed until foamy. SLOWLY, while still beating pour in sugar 1 tablespoon at a time. Continue beating until stiff.
Place desired shapes and amount of meringue you want on cookie sheet. Use bottom of a spoon to shape tops.
Bake 30-35 min or until outside is crisp and dry. Cool
Top meringues with vanilla ice cream and your favorite berry sauce. This is Garrett's favorite dessert!
Recipe from momswhothink.com
printable recipe
1/2 t cream of tartar
2/3 c sugar
Heat oven to 275 degrees. Cover cookie sheet with foil or parchment.
Beat cream of tartar and egg whites on medium speed until foamy. SLOWLY, while still beating pour in sugar 1 tablespoon at a time. Continue beating until stiff.
Place desired shapes and amount of meringue you want on cookie sheet. Use bottom of a spoon to shape tops.
Bake 30-35 min or until outside is crisp and dry. Cool
Top meringues with vanilla ice cream and your favorite berry sauce. This is Garrett's favorite dessert!
Recipe from momswhothink.com
printable recipe
Chicken Cheese Soup
I have a weakness that grosses my sisters out, it's fake cheese! It all started in 7 th grade when I had my first taste of nachos with cheese sauce from the local 7 eleven, we have had an on and off again relationship ever since! Aimee made this soup for dinner and I remember eating it for breakfast the next morning! I could not get enough! I asked for the recipe and then it all made since...velveeta cheese!! Hope you enjoy it as much as I do!
2 whole chickens - I use 6 or 7 chicken breast
16 c water
10 chicken bouillon cubes
2 c sliced carrots
2 c sliced celery
1 onion, chopped
1/4 c fresh parsley, chopped
2 c Minute Rice (uncooked)
1 10 oz can mild Rotel tomatoes
2 pounds velveeta cheese - cut up
Simmer the chicken and water in a large stockpot with bouillon until the meat is cooked. Remove chicken and shred. RESERVE BROTH, add carrots, celery, onion, parsley, rice, and tomatoes, simmer for 30 min. Add the chicken and cheese just prior to serving. Stir until well blended.
Serves a crowd!
2 whole chickens - I use 6 or 7 chicken breast
16 c water
10 chicken bouillon cubes
2 c sliced carrots
2 c sliced celery
1 onion, chopped
1/4 c fresh parsley, chopped
2 c Minute Rice (uncooked)
1 10 oz can mild Rotel tomatoes
2 pounds velveeta cheese - cut up
Simmer the chicken and water in a large stockpot with bouillon until the meat is cooked. Remove chicken and shred. RESERVE BROTH, add carrots, celery, onion, parsley, rice, and tomatoes, simmer for 30 min. Add the chicken and cheese just prior to serving. Stir until well blended.
Serves a crowd!
Wednesday, October 1, 2008
Apple Cider Doughnuts
WAIT! DON'T MAKE THESE...YET! I MADE THEM THIS WEEKEND AND SOMETHING JUST WASN'T RIGHT, THEY WEREN'T AS TO DIE FOR AS I REMEMBER:( I'VE GOT TO MESS AROUND WITH IT A BIT. I'LL GET BACK TO YOU AS SOON AS I CAN STAND TO STINK UP MY KTICHEN AGAIN WITH FRYING OIL!!!
I found this recipe 10 years ago in a family fun magazine - I lost it about 10 years ago. Normally I wouldn't mind, because I don't care too much for doughnuts, but this one makes me reconsider! While I was gathering all my millions of recipes from around the house the other week, It revealed itself to me! Oh happy day, the doughnuts are coming back to my hips to stay!
Michelle this ones for you! Just in time for conference weekend!
2 1/2 c. flour
2/3 c. sugar
2 1/2 t. baking powder
1 t. cinnamon
1 t. nutmeg
1/4 t. salt
2 eggs
1/3 c. apple cider
4 T. butter, melted
oil for frying - I use peanut oil
Glaze
whisk together:
1 1/2 c. powdered sugar, sifted
3 T. apple cider
In a large bowl, sift together the dry ingredients. In a separate bowl whisk together the eggs and cider. Stir in the melted butter. Make a well in the flour mixture and stir in the wet ingredients.
Turn the soft dough onto a lightly floured surface and pat into a 1/2 inch round. Heat 3 inches of oil in a deep pot over med heat. Then use a doughnut cutter to form rings. Once the oil begins to bubble, carefully lower doughnut into oil. Once the doughnuts begin to rise to the surface and start to brown, flip them. Remove after 2 to 3 min. Let drain on paper towels. Spoon glaze over and enjoy!
Makes 12 doughnuts.
I found this recipe 10 years ago in a family fun magazine - I lost it about 10 years ago. Normally I wouldn't mind, because I don't care too much for doughnuts, but this one makes me reconsider! While I was gathering all my millions of recipes from around the house the other week, It revealed itself to me! Oh happy day, the doughnuts are coming back to my hips to stay!
Michelle this ones for you! Just in time for conference weekend!
2 1/2 c. flour
2/3 c. sugar
2 1/2 t. baking powder
1 t. cinnamon
1 t. nutmeg
1/4 t. salt
2 eggs
1/3 c. apple cider
4 T. butter, melted
oil for frying - I use peanut oil
Glaze
whisk together:
1 1/2 c. powdered sugar, sifted
3 T. apple cider
In a large bowl, sift together the dry ingredients. In a separate bowl whisk together the eggs and cider. Stir in the melted butter. Make a well in the flour mixture and stir in the wet ingredients.
Turn the soft dough onto a lightly floured surface and pat into a 1/2 inch round. Heat 3 inches of oil in a deep pot over med heat. Then use a doughnut cutter to form rings. Once the oil begins to bubble, carefully lower doughnut into oil. Once the doughnuts begin to rise to the surface and start to brown, flip them. Remove after 2 to 3 min. Let drain on paper towels. Spoon glaze over and enjoy!
Makes 12 doughnuts.
Tuesday, September 30, 2008
FROSTED GINGER COOKIES - yes, they are the best!
Forcing Fall!
It's still in the high 90's here in Southern Utah! But I feel the need to start baking with apples, pumpkins, and lots of yummy spices...bring it on!
Cream together:
1 c soft butter
1 1/2 c sugar
1/2 c molasses
2 large eggs
in separate bowl whisk together:
4 c flour
1/2 t salt
2 1/4 t baking soda
2 t ginger
1 1/4 t ground cloves
1 1/4 t cinnamon
roll into 3/4 inch balls (no smooshing)
Bake @ 325 9 min. (about)
Cool and frost with cream cheese frosting:
3 oz cream cheese rm temp.
4 T soft butter
1/2 t vanilla
dash of salt
4 cups powdered sugar
Beat, beat, and beat some more. Add some milk if too thick.
Thank you Zana for this recipe... fall is now here, in my mouth!
It's still in the high 90's here in Southern Utah! But I feel the need to start baking with apples, pumpkins, and lots of yummy spices...bring it on!
Cream together:
1 c soft butter
1 1/2 c sugar
1/2 c molasses
2 large eggs
in separate bowl whisk together:
4 c flour
1/2 t salt
2 1/4 t baking soda
2 t ginger
1 1/4 t ground cloves
1 1/4 t cinnamon
roll into 3/4 inch balls (no smooshing)
Bake @ 325 9 min. (about)
Cool and frost with cream cheese frosting:
3 oz cream cheese rm temp.
4 T soft butter
1/2 t vanilla
dash of salt
4 cups powdered sugar
Beat, beat, and beat some more. Add some milk if too thick.
Thank you Zana for this recipe... fall is now here, in my mouth!
Tuesday, September 16, 2008
My Favorite Oatmeal Chocolate Chip Cookie...for now
I love cookies! I'm always trying to find that to die for recipe. This one is oatey, and chewy with a crisp edge ~ just remember to not over bake!
Preheat oven 375 degrees
Cream together:
1 cube soft butter
1 1/4 cup packed brown sugar
1 1/2 t. vanilla
1 egg
1/4 c. milk
in med mixing bowl whisk together:
3 c. oats
1 c. flour
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
Blend with creamed mixture and add:
1 c. walnuts or pecans - chopped
1 1/4 cups chocolate chips - I love guitard
1 c. raisins
Eat the dough to your hearts content, then bake some if you feel like it.
Bake 10 min
If you don't have a cookie scooper you're missing out once again!
Tammy's creation :o)
Preheat oven 375 degrees
Cream together:
1 cube soft butter
1 1/4 cup packed brown sugar
1 1/2 t. vanilla
1 egg
1/4 c. milk
in med mixing bowl whisk together:
3 c. oats
1 c. flour
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
Blend with creamed mixture and add:
1 c. walnuts or pecans - chopped
1 1/4 cups chocolate chips - I love guitard
1 c. raisins
Eat the dough to your hearts content, then bake some if you feel like it.
Bake 10 min
If you don't have a cookie scooper you're missing out once again!
Tammy's creation :o)
Monday, September 15, 2008
Sky High Flaky Biscuits
I had 2 phone calls today requesting this recipe, so here it is....
2 1/2 cups flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons shortening cut into 1/2 inch chunks
8 tablespoons cold butter cut into 1/8 inch slices
1 1/4 cup lowfat buttermilk
2 tablespoons melted butter
Adjust oven rack to lower middle and preheat to 450 degrees.
Whisk flour, baking powder, baking soda and salt in large bowl.
Add shortening to flour mixture; break up the chunks with fingertips until pea-sized pieces remain.
Drop butter slices into mixture and toss to coat, then with floured fingertips grab pieces of butter and press into flat nickel sized pieces, keep doing this until mixture is all incorporated -toss mixture to combine - at this point you freeze the mixture for 15 min. but you can skip if you don't have the time.
Spray with cooking spray about a 20 inch square area on counter. Sprinkle 1/3 cup flour and spread across area to create a thin even coating.
Remove mixture from freezer and add 3 Tablespoons buttermilk to flour mixture and stir with a fork until ball forms and no dry bits are visible, adding remaining buttermilk as needed. You might not need to use it all. Just until it forms a into a soft, slightly sticky dough. With a rubber spatula transfer dough onto prepared counter, form into a ball and roll into 18 by 14 inch rectangle about 1/4 inch thick dusting with flour as needed. Fold dough into thirds (like a business letter) then lift short end and fold into thirds again. Repeat this process one more time. Roll dough until a little less then 1/2 inch thick. Cut with a biscuit cutter and transfer onto an ungreased cookie sheet. Brush tops with melted butter (I usually don't) -Bake until tops are golden brown and crisp on top, about 12-15 minutes.
These babies might seem a little daunting the first time you make them, but they are a breeze once you get the technique down. Trust me they are worth the effort to hear your son say, "Mom you are so amazing!"
Once again I have to give the credit to America's Test Kitchen!
2 1/2 cups flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons shortening cut into 1/2 inch chunks
8 tablespoons cold butter cut into 1/8 inch slices
1 1/4 cup lowfat buttermilk
2 tablespoons melted butter
Adjust oven rack to lower middle and preheat to 450 degrees.
Whisk flour, baking powder, baking soda and salt in large bowl.
Add shortening to flour mixture; break up the chunks with fingertips until pea-sized pieces remain.
Drop butter slices into mixture and toss to coat, then with floured fingertips grab pieces of butter and press into flat nickel sized pieces, keep doing this until mixture is all incorporated -toss mixture to combine - at this point you freeze the mixture for 15 min. but you can skip if you don't have the time.
Spray with cooking spray about a 20 inch square area on counter. Sprinkle 1/3 cup flour and spread across area to create a thin even coating.
Remove mixture from freezer and add 3 Tablespoons buttermilk to flour mixture and stir with a fork until ball forms and no dry bits are visible, adding remaining buttermilk as needed. You might not need to use it all. Just until it forms a into a soft, slightly sticky dough. With a rubber spatula transfer dough onto prepared counter, form into a ball and roll into 18 by 14 inch rectangle about 1/4 inch thick dusting with flour as needed. Fold dough into thirds (like a business letter) then lift short end and fold into thirds again. Repeat this process one more time. Roll dough until a little less then 1/2 inch thick. Cut with a biscuit cutter and transfer onto an ungreased cookie sheet. Brush tops with melted butter (I usually don't) -Bake until tops are golden brown and crisp on top, about 12-15 minutes.
These babies might seem a little daunting the first time you make them, but they are a breeze once you get the technique down. Trust me they are worth the effort to hear your son say, "Mom you are so amazing!"
Once again I have to give the credit to America's Test Kitchen!
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