1 1/2 c. flour (I use half wheat, half white)
3/4 c. flax meal
3/4 c. oat bran (I had wheat bran on hand, and it worked fine)
1 c. brown sugar
2 t. baking soda
1 t. baking powder
1/2 t. salt
2 t. cinnamon
1 1/2 carrots, shredded
2 apples, peeled and shredded
1/2 c. raisins or dried cranberries (optional)
1 c. nuts, chopped
3/4 c milk
2 eggs, beaten
1 t. vanilla
Mix together flour, flax, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Stir in apples, carrots and nuts. In separate bowl, combine eggs, milk, and vanilla. Pour liquid into dry mixture, and stir to just mixed. Fill muffin tins 3/4 full. Bake at 350 for 15-20 minutes. Makes 15 muffins.
*I also added some wheat germ to these, so I added just a little extra milk to the mix to make it not too dry. Could also sub 1/2 c. honey for 1/2 c. sugar and applesauce for apples, I'm sure. These are yummy and not too sweet. Good treats for the kiddies! Sorry it took me so long to post this!
Saturday, February 6, 2010
Wednesday, December 30, 2009
Raspberry-Almond Thumbprints
Cream together:
¾ cup softened butter
½ cup white sugar
2 egg yolks
1 tsp vanilla
Gradually add 1 ¾ - 2 cups flour until you get a soft dough. Roll into 1" balls. (If dough is too sticky, refrigerate 20 minutes) Using your finger, or similar shaped utensil (wooden spoon handle?) form "thumbprints" in each cookie. Bake at 350 for 10-12 minutes. (The bottoms of the cookies will only be starting to brown.) While cookies are still warm, re-indent each thumbprint. Cool and fill with raspberry jam. Drizzle the following glaze over cookies:
2 tsp soft butter
½ tsp almond extract (or vanilla)
1-2 Tbsp milk
enough icing sugar to make a thin icing
If you really only make the balls 1", you will get about 5 dozen. I think half a recipe of glaze is plenty for the cookies, and half the amount almond extract that the recipe asks for is enough, in my opinion.
¾ cup softened butter
½ cup white sugar
2 egg yolks
1 tsp vanilla
Gradually add 1 ¾ - 2 cups flour until you get a soft dough. Roll into 1" balls. (If dough is too sticky, refrigerate 20 minutes) Using your finger, or similar shaped utensil (wooden spoon handle?) form "thumbprints" in each cookie. Bake at 350 for 10-12 minutes. (The bottoms of the cookies will only be starting to brown.) While cookies are still warm, re-indent each thumbprint. Cool and fill with raspberry jam. Drizzle the following glaze over cookies:
2 tsp soft butter
½ tsp almond extract (or vanilla)
1-2 Tbsp milk
enough icing sugar to make a thin icing
If you really only make the balls 1", you will get about 5 dozen. I think half a recipe of glaze is plenty for the cookies, and half the amount almond extract that the recipe asks for is enough, in my opinion.
Thursday, October 15, 2009
Pumpkin Donuts
2 cups all-purpose flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup pumpkin
2 eggs
1/4 cup milk
1/4 cup shortening, butter, or margarine, softened
In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Add pumpkin, eggs, milk, and shortening, butter, or margarine; beat with an electric mixer on low speed till mixed.
Spoon the mixture into a pastry bag fitted with a very large star tip with a 1/2-inch opening (can be purchased at any specialty kitchen store and most craft stores. Pipe onto 2 greased baking sheets in 3-inch circles. Bake in a preheated 375 degrees F oven for 10 minutes, or till golden brown. Cool doughnuts on a rack over waxed paper.
Baked donuts??? That's not how Renee and Karla roll, so instead we spooned small amounts of the dough into hot oil and fried them. Then we rolled them in the following mixture:
1/4 c. sugar
1 tsp. pumpkin pie spice
You will want to make them very small so they cook all of the way through. At first I used a medium cookie scoop, but that was way too big. I ended up doing about a teaspoon of dough for each one by the end.
The original recipe is from here.
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup pumpkin
2 eggs
1/4 cup milk
1/4 cup shortening, butter, or margarine, softened
In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Add pumpkin, eggs, milk, and shortening, butter, or margarine; beat with an electric mixer on low speed till mixed.
Spoon the mixture into a pastry bag fitted with a very large star tip with a 1/2-inch opening (can be purchased at any specialty kitchen store and most craft stores. Pipe onto 2 greased baking sheets in 3-inch circles. Bake in a preheated 375 degrees F oven for 10 minutes, or till golden brown. Cool doughnuts on a rack over waxed paper.
Baked donuts??? That's not how Renee and Karla roll, so instead we spooned small amounts of the dough into hot oil and fried them. Then we rolled them in the following mixture:
1/4 c. sugar
1 tsp. pumpkin pie spice
You will want to make them very small so they cook all of the way through. At first I used a medium cookie scoop, but that was way too big. I ended up doing about a teaspoon of dough for each one by the end.
The original recipe is from here.
Friday, October 2, 2009
Orzo Wild Rice Salad
You will need to eyeball these:
Orzo, 2 cups-ish, cooked to al dente
red, orange or yellow pepper, diced finely (or a combo)
red onion, diced finely
currents or craisins
corn
sliced almonds
wild rice, cooked
Dressing:
1/2 c Olive Oil
1/4 c white wine vinegar
2 T lemon juice
2 T sugar
2 T honey
1 T sesame oil
1/2 t salt
1/2 t garlic powder
*So several months later, I just noticed that I forgot to included the wild rice in the list of ingredients for this dish. DUH!
Cook your pasta, anything will work and whole grain pasta is great in this! Be sure you don't over cook it, and then rinse it in very cold water.
Combine your "dry" ingredients. Make the dressing. You can sub regular white vinegar for white wine vinegar, if you don't have it on hand, and olive oil for sesame oil. It still tastes great, but if you have those things, use them. It makes for a very yummy salad! Salt and pepper it to your own taste.
And the reason you have to eyeball the amounts is that I was not given amounts so I eyeball it and have no idea how much of each thing I use! It changes each time. Enjoy!
Orzo, 2 cups-ish, cooked to al dente
red, orange or yellow pepper, diced finely (or a combo)
red onion, diced finely
currents or craisins
corn
sliced almonds
wild rice, cooked
Dressing:
1/2 c Olive Oil
1/4 c white wine vinegar
2 T lemon juice
2 T sugar
2 T honey
1 T sesame oil
1/2 t salt
1/2 t garlic powder
*So several months later, I just noticed that I forgot to included the wild rice in the list of ingredients for this dish. DUH!
Cook your pasta, anything will work and whole grain pasta is great in this! Be sure you don't over cook it, and then rinse it in very cold water.
Combine your "dry" ingredients. Make the dressing. You can sub regular white vinegar for white wine vinegar, if you don't have it on hand, and olive oil for sesame oil. It still tastes great, but if you have those things, use them. It makes for a very yummy salad! Salt and pepper it to your own taste.
And the reason you have to eyeball the amounts is that I was not given amounts so I eyeball it and have no idea how much of each thing I use! It changes each time. Enjoy!
Emma's Corn Salsa
Drain these:
15 oz shoe peg white corn (works with regular too!)
15 oz. black eyed peas or black beans
1 large red pepper, diced small
1 red onion, diced fine
1/2 c fresh or frozen cilantro, finely diced
Combine all.
Sauce: 1/2 c sugar
1/2 c vinegar
1/4 c olive oil
2 T Tiger Sauce
Combine sauce ingredients, let sugar dissolve, then pour over salsa and mix. Serve with tortilla chips.
I had this at the campout, and I am finally getting it added!
15 oz shoe peg white corn (works with regular too!)
15 oz. black eyed peas or black beans
1 large red pepper, diced small
1 red onion, diced fine
1/2 c fresh or frozen cilantro, finely diced
Combine all.
Sauce: 1/2 c sugar
1/2 c vinegar
1/4 c olive oil
2 T Tiger Sauce
Combine sauce ingredients, let sugar dissolve, then pour over salsa and mix. Serve with tortilla chips.
I had this at the campout, and I am finally getting it added!
Tuesday, September 15, 2009
PF Chang's Chicken Lettuce Wraps
25 min | 10 min prep
SERVES 2 -3
* 3 tablespoons oil
* 2 boneless skinless chicken breasts
* 1 cup water chestnut
* 2/3 cup mushroom
* 3 tablespoons chopped onions
* 1 teaspoon minced garlic
* 4-5 leaves iceberg lettuce
Special Sauce
* 1/4 cup sugar
* 1/2 cup water
* 2 tablespoons soy sauce
* 2 tablespoons rice wine vinegar
* 2 tablespoons ketchup
* 1 tablespoon lemon juice
* 1/8 teaspoon sesame oil
* 1 tablespoon hot mustard
* 2 teaspoons water
* 1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
* 2 tablespoons soy sauce
* 2 tablespoons brown sugar
* 1/2 teaspoon rice wine vinegar
1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. Top with"Special Sauce".
When i made these i cut out the sugar on the stir fry sauce because the other sauce is sweet enough. I even cut that sugar in half in the sauce... we love these... we will make these about every other week from now on... to get everything ground like they do at PF Changs i use my pampered chef food chopper to chop all the veggies and chicken. i know you will all love this for dinner. i always make extra cause it is great reheated the next day for left overs. Enjoy!
SERVES 2 -3
* 3 tablespoons oil
* 2 boneless skinless chicken breasts
* 1 cup water chestnut
* 2/3 cup mushroom
* 3 tablespoons chopped onions
* 1 teaspoon minced garlic
* 4-5 leaves iceberg lettuce
Special Sauce
* 1/4 cup sugar
* 1/2 cup water
* 2 tablespoons soy sauce
* 2 tablespoons rice wine vinegar
* 2 tablespoons ketchup
* 1 tablespoon lemon juice
* 1/8 teaspoon sesame oil
* 1 tablespoon hot mustard
* 2 teaspoons water
* 1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
* 2 tablespoons soy sauce
* 2 tablespoons brown sugar
* 1/2 teaspoon rice wine vinegar
1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. Top with"Special Sauce".
When i made these i cut out the sugar on the stir fry sauce because the other sauce is sweet enough. I even cut that sugar in half in the sauce... we love these... we will make these about every other week from now on... to get everything ground like they do at PF Changs i use my pampered chef food chopper to chop all the veggies and chicken. i know you will all love this for dinner. i always make extra cause it is great reheated the next day for left overs. Enjoy!
Tuesday, August 11, 2009
Shrimp Saute Orzo Pasta
Serves 4
* 1 cup uncooked orzo
* 1 tablespoon plus 1 teaspoon olive oil
* Salt and freshly ground black pepper
* 2 cloves garlic, minced
* 20 large shrimp, peeled and deveined, tails left on
* 1/4 cup finely chopped fresh flat-leaf parsley
* Juice and zest of 1 lemon
* 1 cup dry white wine
* 5 tablespoons unsalted butter
* 1 tablespoon capers, rinsed
Directions
1. Bring a medium saucepan of salted water to a boil. Add orzo; cook until al dente, using cooking time suggested on package. Drain; toss with 1 teaspoon oil, and add salt and pepper to taste.
2. Meanwhile, heat remaining oil in a large skillet. Add garlic; cook over low heat for 1 minute. Add shrimp, salt and pepper to taste, and 2 tablespoons parsley; cook for 3 to 4 minutes. Turn, and cook for 3 minutes more, or until opaque. Remove from pan, and keep warm.
3. Add lemon juice and wine to skillet. Bring to a boil, lower heat, and reduce by half, about 2 minutes. Remove from heat. Add remaining parsley; stir in butter, lemon zest, and capers. Adjust seasonings. Pour over shrimp, and serve on a bed of orzo.
* 1 cup uncooked orzo
* 1 tablespoon plus 1 teaspoon olive oil
* Salt and freshly ground black pepper
* 2 cloves garlic, minced
* 20 large shrimp, peeled and deveined, tails left on
* 1/4 cup finely chopped fresh flat-leaf parsley
* Juice and zest of 1 lemon
* 1 cup dry white wine
* 5 tablespoons unsalted butter
* 1 tablespoon capers, rinsed
Directions
1. Bring a medium saucepan of salted water to a boil. Add orzo; cook until al dente, using cooking time suggested on package. Drain; toss with 1 teaspoon oil, and add salt and pepper to taste.
2. Meanwhile, heat remaining oil in a large skillet. Add garlic; cook over low heat for 1 minute. Add shrimp, salt and pepper to taste, and 2 tablespoons parsley; cook for 3 to 4 minutes. Turn, and cook for 3 minutes more, or until opaque. Remove from pan, and keep warm.
3. Add lemon juice and wine to skillet. Bring to a boil, lower heat, and reduce by half, about 2 minutes. Remove from heat. Add remaining parsley; stir in butter, lemon zest, and capers. Adjust seasonings. Pour over shrimp, and serve on a bed of orzo.
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