Yummy blueberry muffins that I made for Mia's b-day. So if you make these, you have to say it like she does. "Bulloo"berry....when you say "bulloo" you have to kind of flip your tongue out of your mouth and roll it at the same time. It's quite the feat. : )
I had some finely ground almonds from another recipe, so I used that in place of the slivered almonds, because if the boys saw anything resembling a nut on the muffins, they would not have tried them. Well, Tiernan still wouldn't try them, but Joshie did and he even told me that he liked it! I'm not sure I believe him though, as he only ate part of the muffin and then wanted to "save the rest for lunch", which is a classic avoidance method for Joshie. : )
Blueberry-Streusel Muffins
1/4 C. slivered almonds
1/4 C. firmly packed light brown sugar
3 Tbsp all-purpose flour, divided
3 Tbsp butter, cut into pieces
1/4 C. uncooked regular oats
2 C. all-purpose flour
1/2 C. granulated sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tsp grated lemon rind
3/4 C. buttermilk
1/3 C. vegetable oil
1 large egg, lightly beaten
1 1/2 C. fresh blueberries
Pulse almonds, brown sugar, 2 tablespoons flour, and butter 4 or 5 times in a food processor or until nuts are chopped and topping is crumbly. (Or chop nuts, then use a pastry blender to blend ingredients til crumbly.) Stir in oats; set aside.
Combine 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture.
Whisk together buttermilk, oil, and egg; add to flour mixture, stirring just until moistened.
Toss blueberries with remaining 1 tablespoon flour, and gently fold into batter.
Spoon batter into paper-lined muffin pans, filling three-fourths full; sprinkle batter evenly with crumble topping, gently pressing into batter.
Bake at 400 degrees for 20 minutes or until lightly browned and muffins spring back when touched lightly in center. Remove to wire racks to cool. Yield: 14 muffins.
Can freeze baked muffins up to 1 month.
Note - for well rounded muffins, a lumpy batter is desirable. Stir gently just until dry ingredients are moistened. A smooth batter is not essential here.
From Ultimate Southern Living cookbook
Tuesday, February 9, 2010
Eggnog-Poppy Seed Bread
So, I made this around Christmas time, and I'm just now getting around to posting it. I called the poppy seeds "sprinkles" because otherwise, as we all know, Joshie and Tiernan never would have tried it. Is that bad? Anyway, we all liked it....especially Joshie!
Eggnog-Poppy Seed Bread
2 1/2 C. all purpose flour
1 C. sugar
1/4 C. poppy seeds*
1 1/4 C. eggnog
1 Tbsp plus 1 tsp grated orange peel
3 Tbsp vegetable oil
3 1/2 tsp baking powder
1 tsp salt
1 tsp ground nutmeg
1 egg
Heat oven to 350 degrees. Grease bottom only of on 9x5-inch loaf pan or two 8x4-inch loaf pans with shortening or cooking spray.
In large bowl, stir together all ingredients; beat 30 seconds with spoon. Pour into pans.
Bake 9-inch loaf 55 to 6 minutes, 8-inch loaves 55-60 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing. Wrap in plastic wrap and store i refrigerator up to 1 week.
*I used less than 1/4 C. of poppy seeds because that sounded like way too much.
From BettyCrocker.com
Eggnog-Poppy Seed Bread
2 1/2 C. all purpose flour
1 C. sugar
1/4 C. poppy seeds*
1 1/4 C. eggnog
1 Tbsp plus 1 tsp grated orange peel
3 Tbsp vegetable oil
3 1/2 tsp baking powder
1 tsp salt
1 tsp ground nutmeg
1 egg
Heat oven to 350 degrees. Grease bottom only of on 9x5-inch loaf pan or two 8x4-inch loaf pans with shortening or cooking spray.
In large bowl, stir together all ingredients; beat 30 seconds with spoon. Pour into pans.
Bake 9-inch loaf 55 to 6 minutes, 8-inch loaves 55-60 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing. Wrap in plastic wrap and store i refrigerator up to 1 week.
*I used less than 1/4 C. of poppy seeds because that sounded like way too much.
From BettyCrocker.com
Monday, February 8, 2010
Wheat Berry Breakfast Bowl
So, I stumbled upon the webiste where I got this recipe and I really like it. The lady who writes it is vegetarian and so she has some great recipes for that type of thing, which I like because I don't always want to have meat. I think that vegetarian cookbooks, etc. are a great resource for some of the food that we store (beans, grains, etc) because they actually like to eat that sort of thing, so their recipes actually taste good, unlike many of the yucky wheat ones that make their way around the LDS culture! You can leave the cranberries out if you want or buy a bag and keep it in the freezer to use bits here and there.
Wheat Berry Breakfast Bowl
1 c. Greek yogurt (or regular vanilla - Greek is very thick)
1/4 c. maple syrup
Scant T. of olive oil
Scant T. of butter
2 firm pears, cored and chopped into 1/4-inch THIN bite-sized pieces
1/2 c. fresh cranberries
3 c. cooked wheat berries* (or oat groats, barley, or any plump whole grain)
1/2 c. toasted pecans
1/2 c. assorted dried fruits, optional (I've never used these)
Whisk the yogurt and syrup together and set aside.
In a large skillet over med-high heat, saute the pear slices in the oil and butter for about 5 minutes, or until the get a bit golden. Keep an eye on them though, because they can burn in a flash. Toward the very end, stir in the cranberries and cook far another minute or so - just until the cranberries soften up a bit and a few of them begin to split open. Add the wheat beries to the skillet and toss gently.
Turn out onto a platter or into individual bowls. Ladle generous amounts of maple yogurt over the top and sprinkle with pecans and dried fruit. Serve with more maple syrup on the side if you prefer more sweetness. Serves 4-6
*To cook wheat berries: Combine 2 c. wheat berries, 6 c. water and 2 tsp. salt in a large saucepan over med-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump and chewy (and after a few of th berries have split open), about an hour or so. The berries will stay al dente, and the only way to tell if they're done is to taste a few - they have a chewy texture. Drain and set aside.
(I do this the night before and store them in the fridge for up to a week or freeze for longer).
From http://www.101cookbooks.com/
Wheat Berry Breakfast Bowl
1 c. Greek yogurt (or regular vanilla - Greek is very thick)
1/4 c. maple syrup
Scant T. of olive oil
Scant T. of butter
2 firm pears, cored and chopped into 1/4-inch THIN bite-sized pieces
1/2 c. fresh cranberries
3 c. cooked wheat berries* (or oat groats, barley, or any plump whole grain)
1/2 c. toasted pecans
1/2 c. assorted dried fruits, optional (I've never used these)
Whisk the yogurt and syrup together and set aside.
In a large skillet over med-high heat, saute the pear slices in the oil and butter for about 5 minutes, or until the get a bit golden. Keep an eye on them though, because they can burn in a flash. Toward the very end, stir in the cranberries and cook far another minute or so - just until the cranberries soften up a bit and a few of them begin to split open. Add the wheat beries to the skillet and toss gently.
Turn out onto a platter or into individual bowls. Ladle generous amounts of maple yogurt over the top and sprinkle with pecans and dried fruit. Serve with more maple syrup on the side if you prefer more sweetness. Serves 4-6
*To cook wheat berries: Combine 2 c. wheat berries, 6 c. water and 2 tsp. salt in a large saucepan over med-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump and chewy (and after a few of th berries have split open), about an hour or so. The berries will stay al dente, and the only way to tell if they're done is to taste a few - they have a chewy texture. Drain and set aside.
(I do this the night before and store them in the fridge for up to a week or freeze for longer).
From http://www.101cookbooks.com/
Lentils and Rice
Have you ever tried lentils? I never had until I tried these recipes. I think they're really good. The texture and flavor kind of remind me of pinto beans. I found these on a site my friend recommended (you'll love this) - http://www.hillbillyhousewife.com/! Isn't that a hilarious name? Anyway, it's a site that makes me chuckle with that hillybilly, down home style built right in. It does however have some good ideas for food storage uses (beans, etc.) We've liked several recipes we've tried from it. Without further ado:
Homestyle Lentils and Rice
3/4 c. dry lentils
3/4 c. brown rice
4 tsp. chicken bouillon
2 T. dry minced onion
1 tsp. onion powder
1/4 tsp. oregano
1/4 tsp. garlic powder
1/2 tsp. basil
4 - 4 1/2 c. water**
2 T. oil or other fat
Shredded cheese, optional
In a 2-qt saucepan, bring the water and oil to a boil. As the water is heating, add the remaining ingredients, other than the cheese. Bring the whole thing to a boil. Reduce the heat to low; cover and allow to simmer for about 45-50 minutes. The water should be mostly absorbed. If desired, serve topped with cheese.
**My rice seems to need a little more than what most recipes call for so I use an extra 1/2 c. - don't know about yours.
Also, I always cook this in my rice cooker and it works great - just dump it all in! The website also says you can cook in it a crockpot for 6-8 hours on low.
Taco Style Lentils and Rice
3/4 c. dry lentils
3/4 c. brown rice
4 - 4 1/2 c. water
4 tsp. beef bouillon
2 tsp. chili powder
1/2 tsp. cumin
1 tsp. onion powder
1/4 tsp. garlic powder
Shredded cheddar
In a 2-qt saucepan, bring the water and oil to a boil. As the water is heating, add the remaining ingredients, other than the cheese. Bring the whole thing to a boil. Reduce the heat to low; cover and allow to simmer for about 45-50 minutes. The water should be mostly absorbed. If desired, serve topped with cheese.
*We really like to use it as a burrito filling.
Homestyle Lentils and Rice
3/4 c. dry lentils
3/4 c. brown rice
4 tsp. chicken bouillon
2 T. dry minced onion
1 tsp. onion powder
1/4 tsp. oregano
1/4 tsp. garlic powder
1/2 tsp. basil
4 - 4 1/2 c. water**
2 T. oil or other fat
Shredded cheese, optional
In a 2-qt saucepan, bring the water and oil to a boil. As the water is heating, add the remaining ingredients, other than the cheese. Bring the whole thing to a boil. Reduce the heat to low; cover and allow to simmer for about 45-50 minutes. The water should be mostly absorbed. If desired, serve topped with cheese.
**My rice seems to need a little more than what most recipes call for so I use an extra 1/2 c. - don't know about yours.
Also, I always cook this in my rice cooker and it works great - just dump it all in! The website also says you can cook in it a crockpot for 6-8 hours on low.
Taco Style Lentils and Rice
3/4 c. dry lentils
3/4 c. brown rice
4 - 4 1/2 c. water
4 tsp. beef bouillon
2 tsp. chili powder
1/2 tsp. cumin
1 tsp. onion powder
1/4 tsp. garlic powder
Shredded cheddar
In a 2-qt saucepan, bring the water and oil to a boil. As the water is heating, add the remaining ingredients, other than the cheese. Bring the whole thing to a boil. Reduce the heat to low; cover and allow to simmer for about 45-50 minutes. The water should be mostly absorbed. If desired, serve topped with cheese.
*We really like to use it as a burrito filling.
Slow-Cooked Fruit Salad
This is so delicious. The name seems a bit ridiculous because I have a hard time thinking of a hot salad. I'll call it stewed fruit instead. If you have home canned fuit (especially the peaches) it makes this about a thousand times better than store bought!
Stewed Fruit
1/2 - 3/4 c. sugar (really depends on personal preference)
1/4 c. butter, melted
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
2 cans sliced peaches, drained
2 cans sliced pairs (it said undrained, but I drain mine because I think it's too runny otherwise - your choice)
1 jar (23 oz) applesauce, chunky or smooth
1/2 c. dried apricots, chopped
1/4 c. dried cranberries
In a 3-qt. slow cooker, combine the sugar, butter, spices and salt. Stir in remaining ingredients. Cover and cook on high for 2 hours or until heated through. Yield: 10 servings
From Best of Country Slow Cooker Recipes Vol. 2
Stewed Fruit
1/2 - 3/4 c. sugar (really depends on personal preference)
1/4 c. butter, melted
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
2 cans sliced peaches, drained
2 cans sliced pairs (it said undrained, but I drain mine because I think it's too runny otherwise - your choice)
1 jar (23 oz) applesauce, chunky or smooth
1/2 c. dried apricots, chopped
1/4 c. dried cranberries
In a 3-qt. slow cooker, combine the sugar, butter, spices and salt. Stir in remaining ingredients. Cover and cook on high for 2 hours or until heated through. Yield: 10 servings
From Best of Country Slow Cooker Recipes Vol. 2
Cinnamon Milk Mix
I meant to put this recipe in the cookbook years ago and never did. This is a great way to use powdered milk! And it's really yummy!
Cinnamon Milk
1 c. sugar
2 c. powdered milk
1 c. non-dairy creamer
1 T. cinnamon
Mix together in bowl or jar and store until ready to use.
Add 1/3 c. of dry mix to 1 mug of hot water. Stir in a few drops (about 1/8 tsp) of vanilla.
Cinnamon Milk
1 c. sugar
2 c. powdered milk
1 c. non-dairy creamer
1 T. cinnamon
Mix together in bowl or jar and store until ready to use.
Add 1/3 c. of dry mix to 1 mug of hot water. Stir in a few drops (about 1/8 tsp) of vanilla.
Monday, February 1, 2010
Creamy Cheesy Cauliflower Soup
Creamy Cheesy Cauliflower Soup
2-pound head of cauliflower
4 large green onions, chopped (or ¼ tsp onion powder)
6 chicken bouillon cubes
6 cups water
1 teaspoon Worcestershire sauce
1 cup whipping cream
1 cup evaporated milk
3 tablespoons cornstarch
1 teaspoon parsley, dried
1 1/4 cup shredded cheddar cheese
Chop cauliflower into bite-size pieces. In large pot add cauliflower, water, bouillon and onions and bring to a boil. Turn heat down to medium and cook, covered, for 15-20 minutes or until cauliflower is tender. Stir in Worcestershire sauce, cream and evaporated milk. Bring to a boil and thicken with cornstarch (mix cornstarch with 3 tablespoons water first to make a paste). Add parsley. Boil about 1 minute. If desired, use a hand mixer on high to blend the soup. Lower heat and add shredded cheese. Stir until melted.
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