Thanks

Thanks to all the veterans out there, those that have passed and those still living

Cranberry -Pumpkin Muffins

You knew sometime that cranberries would be thrown in a pumpkin combination, both are eaten around this time, or at least somewhat together....lol....
  This recipe was found in the 1001 muffin cookbook, I just thought I might add this information
                                       lets get started

                           Gather the ingredients
          make sure your oven rack is in the center
                          preheat oven to 375 degrees
        lightly grease or use those paper baking cups

 

in large bowl

combine

 2 cup fresh cranberries, washed and stemmed and halved

( I used dried cranberries),

2 1/2 cups all-purpose flour,

1/2 cup whole-wheat flour,

1 cup sugar,

2 teaspoon baking powder,

1 teaspoon baking soda,

1 1/2 teaspoon ground cinnamon,

3/4 teaspoon ground allspice

and

1/4 teaspoon salt

 

 

in a medium bowl

beat together 2 large eggs

until foamy

then

 

 

beat in 1/2 cup melted butter or margarine

and

2 1/2 cup canned pumpkin puree

( I used 1 can)

 

ya know what comes next

 

 

combine the two mixtures

only combining until the dry ingredients

are just moistened

 

 

spoon batter into prepared muffin baking pan

and bake for 15-20 minutes

or until cake tester or wooden toothpick

inserted in center comes out clean

 

 

cool in pan for 5-7 minutes on wire rack

if ya can

 

 

now go and

ENJOY!

 

 

 

Cracked -Wheat Muffins

Cracked Wheat .....I looked and looked and could not find Cracked wheat here in out little town....looked online and it was too expensive for me to try this recipe....so I'm just going to post this recipe without pics....if by any chance ya'll try it...then by all means comment how it was.....oh , yea this recipe is from the 1001 muffin cookbook....( in which I did do a post on this cookbook)


                             Cracked-Wheat Muffins
                          makes 11-12 muffins

1 cup all-purpose flour
3/4 cup cracked wheat
1 Tablespoon baking powder
1 teaspoon salt
1 large egg
1 1/4 cup milk
1/4 cup butter or margarine, melted
pumpkin butter

      Position rack in oven to the center and preheat oven to 400 degrees. Lightly grease or line with paper baking cups.
    In a large bowl, blend together, the flour, wheat, baking powder, and salt.
In medium bowl, beat egg until thick and light colored before beating in milk and butter. Combine the two mixtures, blending just until the dry ingredients are moistened.
   Spoon batter into prepared muffin tin , filling 3/4 full, bake for 15-20 minutes or until cake tester or wooden toothpick comes out clean when inserted in center. Cool in pan for 5-7 minutes Serve warm or cool completely. Serve with pumpkin butter

Pumpkin Butter

In keeping with my pumpkin theme until I run out of recipes for pumpkin, if that is possible....anywho, This recipe is from the 1001 muffin cookbook...I tell ya what I'm doing, I went to the back of the book and looked up pumpkin, not that many in the back of the book, tons of recipes with raisins, that might be next ,who knows,.....anywho I haven't tried this recipe as of yet, but it sure sounds good.....I will be posting the muffin recipe that is on the same page tomorrow, don't know if I will try it as of yet......

                        Pumpkin Butter
                makes about 1 1/2 cups

1 1/2 cup pumpkin puree
2 Tablespoons molasses
1 Tablespoon sugar
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves

   In a saucepan, combine all of the ingredients, and cook , stirring frequently, until mixture is thick. Pour into a bowl and refrigerate until ready to use.

Fresh Pumpkin-Buttermilk Muffins

Well, I have jumped on the band wagon for things pumpkin ,at least I'm going to try and post pumpkin recipes for this month....This first one is out of the 1001 muffin cookbook...and uses fresh pumpkin....                  
                                                lets get started!

             first off make sure your oven rack is in the center of the oven
                                  second preheat oven to 400 degrees
     third, lightly grease or line your muffin pan with paper baking cups
                      ( you will need a 12 muffin tin)

                                             Shred, grate 1 cup fresh pumpkin
                                   I used a little pumpkin

                                        now on to the mixing of the dry

 

Sorry about the blurriness

In a large bowl, blend together;

1 cup all-purpose flour,

1/2 cup whole -wheat flour,

1/2 cup sugar,

1 teaspoon baking powder,

1 teaspoon Cunningham* English Mixture

( I used cinnamon as this is not available in my area)

1/2 cup finely chopped pecans or hazelnuts

( I left these out)

1/2 teaspoon salt

 

 

In medium bowl,

beat 1 large egg until

light -colored and thick

 

 

beat in

1/4 cup butter that is room temperature,

1/2 cup buttermilk,

1 Tablespoon Amaretto or 1 teaspoon

almond extract.

 

 

Stir in the grated pumpkin

 

 

Combine both mixtures

 

 

spoon batter into prepared muffin baking pan

Bake for 15-20 minutes or until

cake tester or wooden toothpick

inserted in center comes out clean

 

 

cool for 5-7 minutes on wire rack

in pan

 

 

now its time to

enjoy! with herb salsa

in which was posted yesterday

 

 

 

 

Herb Salsa

This recipe goes along with some pumpkin muffins that will be posting tomorrow.
have not tried this recipe and is in the 1001 muffin cookbook

                                    Herb Salsa
                         makes about 2 cups

1/2 cup fresh snipped parsley
1/2 cup fresh snipped chives
2 Tablespoons crushed basil
2/3 cup finely chopped ripe tomatoes
2 medium cloves garlic, peeled and finely chopped
1 jalapeno pepper, stemmed, seeded, and finely chopped
2 Tablespoons lemon juice
salt and pepper to taste

   In a container of a blender or food processor, combine all the ingredients and process on low for 3-5 seconds. Pour into a small bowl and serve.

Cranberries, pumpkin,holidays.....

Since the holidays ( Thanksgiving, Christmas) and everyone is thinking about pumpkin flavored and soon will be thinking about all those holiday baking thins, I have decided to start the baking theme of holiday baking, yes , I will still be using the 1001 muffin cookbook.....I will be starting tomorrow, these maybe just sauces, or other things....that are in this book.....this is just a fyi

!001 muffins cookbook

 

     Well I have decided to tell ya about this book I have decided to try almost all of the recipes

 

here's the breakdown  of how many Recipes;

                                                363 muffin,
                                                34 biscuits,
                                                7 cobblers ( ooooo cobblers),
                                                34 coffee cakes,
                                                18 doughnuts and fritters ( oooo doughnuts),
                                                229 quick breads,
                                                23 pancakes,
                                                7 popovers,
                                                54 scones,
                                                23 waffles

So ya see lots of recipes, so come follow me on this journey, plus other recipes for sauces, butters, etc......
            I just thought ya would like to know about this book

Almond Flavored Apricot Muffins

These were really good, considering When I made them I accidently left out a couple of ingredients, I think I will have to make them again but with the ingredients I left out, maybe.....Again Like I said in previous posts I am going thru the 1001 muffin cookbook and trying the recipes for muffins, waffles, bread, scones ( in which I have never made ,ever), and other things....

                                                 so lets get started

first off make sure your oven rack is in the center of the oven....in my case since I'm using a toaster oven, because my oven on the stove don't work, I'm removing the top rack in the toaster oven. Preheat oven to 375 degrees. Lightly grease or use those paper baking cups ( cup cake holders)

                                In a small bowl soak 1 cup diced dried apricots in 1/4 cup boiling
                                    water ( I used canned so I omitted this step0
                            in another small bowl combine 1 teaspoon baking soda with 1 cup plain
                                        yogurt or sour cream ( I forgot this, grrrr)
                          Drain apricots and pat dry between two paper towels( I did this even though
                                 I used canned)
                          In large bowl blend together
                                                    11/4 cup all-purpose flour,
                                                    1 cup whole wheat flour,
                                                    1 Tablespoon baking powder,
                                                    1/2 cup sugar
                                                    and the apricots

 

In medium bowl , beat 4 large egg whites

until foamy

 

 

Beat in 1 cup plain yogurt or sour cream

( in which I forgot to add)

2 Tablespoon butter , melted,

1 1/2 teaspoon almond extract,

( I added the apricots here)

 

At right about here my camera batteries died

anywho combine the two mixtures

spoon into prepared muffin tin

3/4 full on each muffin

Bake for 15-20 minutes or until cake tester or

 wooden toothpick inserted in center comes out clean

 

 

cool on rack for 5-7 minutes

according to recipe in book suppose to brush some glaze on

top of muffins when taken out of oven

I assume a glaze made with apricot jam

 

 

now ENJOY!

 

 

 

Cornmeal Muffins

I think these would be great with a big ole pot of beans or maybe a pot of home-made soup.....
    This recipe I got from the 1001 muffins cookbook....I know you 'all have gotten a lot of these recipes....
                                  lets get started

make sure your oven rack is in the center, and preheat oven to 400 degrees. lightly grease or line muffin baking pan with paper liners

                                                     the dry ingredients
                                     in a large bowl blend together;
                                                          1 1/4 cup all-purpose flour,
                                                          3/4 cup cornmeal,
                                                          2 Tablespoon sugar,
                                                          4 teaspoon baking powder,
                                                   and 1/2 teaspoon salt

                                                          The wet ingredients
                                             in a medium bowl, beat
                                                                 1 large egg,
                                                                 1 cup milk,
                                            and 2 Tablespoon butter or margarine, melted
                                                        until smooth

                                              combine the wet into the dry ingredients,
                                         blend until the dry is just moistened

                                                spoon batter into prepared muffin baking pan
                                  filling each 3/4 full. Bake for 15-20 minutes or until
                                cake tester or wooden toothpick inserted in middle
                                  comes out clean

 

cool in pan on rack for 5-7 minutes

 

 

Serve warm or cool completely

cookbook suggested to serve with Tomato-Onion Fried Relish

ENJOY!

Tomato-onion fried Relish

This relish recipe is from the 1001 muffin cookbook....That I'm working my way thru all of the recipes...not in order of course.....I have not made this, so if ya so happen to make this , leave me a comment below and let me know how it is....This is recommended to be served with cornmeal muffins, which will be posted tomorrow.

                     Tomato-Onion Fried Relish
       makes about 1 1/2 cups

2 Tablespoon olive oil
2 medium tomatoes, peeled and finely chopped
2 medium red onions, peeled and finely chopped
1 clove garlic, mashed
2 strips crispy cooked bacon, crumbled

    In medium skillet, set over medium-high heat, heat oil until hot, add tomatoes, onion and garlic and cook , stirring constantly, until onions are translucent.
    Remove from heat, and stir in that bacon and serve hot.

Cornmeal muffins with berries

Here's an interesting cornmeal recipe with blueberries, yes, that's right blueberries....This recipe is in the 1001 muffin cookbook, that I am going thru and trying the recipes...It also recommends that you make tartar sauce to serve along side, ( in which I posted yesterday).......

                                        lets get started!

    Make sure your oven rack is in the center of the oven, and that you preheat oven to 425 degrees, ( I am using a toaster oven, I preheat my oven to 400 degrees, some time baking)

                                                             The dry
                                      In a large bowl, blend together,
                                                     1 cup all-purpose flour,
                                                     1 cup coarse cornmeal,
                                                     2 Tablespoon sugar,
                                                     1 teaspoon baking powder,
                                                     1/4 teaspoon salt

 

the wet

In medium bowl, beat together

1 large egg,

1 cup skim milk

( I used regular milk)

and 1 Tablespoon butter or margarine, melted

until smooth

 

 

stir in 1 cup blueberries

( suppose to be fresh , but I used frozen)

 

 

into the wet

 

 

combine the wet into the dry

just until dry is just moistened

 

 

spoon into prepared muffin tin

bake for 15-20 minutes or until

tops are golden brown

and cake tester or wooden toothpick

inserted in center comes out clean

 

 

cool in pan for 5-7 minutes

 

 

or cool completely and serve with Tartar sauce

or without

ENJOY!

 

 

 

 

Tartar Sauce

This recipe is with the cornmeal muffins with berries recipe in the 1001 muffin cookbook that I am going thru and trying most of the recipes....the cornmeal muffins with berries will be posted tomorrow.I have not tried this recipe.., if by chance ya try this recipe can ya comment on this post and let me know how it was.....

                                                Tartar Sauce
                                    makes about 2 cups

2 cups mayonnaise
2 Tablespoon white vinegar
3 sweet pickles, minced
2 Scallions ( green onions), minced
1/4 cup capers, drained

    In a small bowl, combine all ingredients. Cover and refrigerate for at least 30 minutes before serving.

Cornbread muffins

Here's another recipe to use that chili butter with ....Cornbread muffins....these would be good with a good ole pot of beans....or ,maybe chili....or any soup....

               From the 1001 muffin

                                             lets get started

  as usual make sure the rack in the oven is placed in the center...preheat oven to 425 degrees( I put my little toaster oven to 400 degrees. Lightly grease or use those paper baking cups....

                                           In large bowl , blend together
                                                                1 cup yellow cornmeal,
                                                                2 Tablespoon all-purpose flour,
                                                                1 Tablespoon sugar,
                                                                2 teaspoon baking powder,
                                                     and 1/2 teaspoon salt

 

In medium bowl

beat 1 large egg

until thick and light -colored

 

 

                                                     Before beating in 1 Tablespoon butter or margarine
                                                              that has been melted and
                                                                1/2 cup milk

                                                         Combine both mixtures
                                                 mixing until just moistened

 

Spoon 1 heaping Tablespoon of

batter into prepared muffin pan

Bake for 15-20 minutes

or until cake tester or wooden toothpick

inserted in center comes out clean

 

 

cool on rack in pan

for 5-7 minutes

then ENJOY!

 

Chili Butter

Here's the recipe for Chili butter as promised....again this recipe is from the 1001 muffin cookbook....
So far I have found this recipe can be used with pioneer biscuits ( posted yesterday) and cornbread muffins( posted tomorrow)....I have not made this recipe as of yet.....

                                  Chili Butter
                          makes 1/4 cup

1/4 cup butter at room temperature
2 Tablespoon salsa

    In small bowl, using a fork or wire whisk, beat together butter and salsa, blending until smooth. Refrigerate for 30 minutes to blend flavors. Serve at room temperature

Pioneer Biscuits

These are really good biscuits, just like back in the pioneer days....plus they are easy to make....in which I think in these days all of our busy life styles.....It is recommended per the book( you know what it is) to serve with Chili butter...( in which will be tomorrows recipe) but gravy would just fine as well....In case ya don't know this recipe is from the 1001 muffin book....

                                        lets begin!
        
First off make sure the your oven rack is in the center of the oven and preheat oven to 425 degrees..

                                         In a large bowl , blend together
                                                                  2 cup all-purpose flour,
                                                                  1 Tablespoon baking powder
                                                                  2 Tablespoon sugar,
                                                                  1/2 teaspoon salt

                                                    Cut in 1/2 cup butter or margarine
                                                               that is at room temperature
                                                              until it resembles fine meal
                                          ( ya can microwave butter or margarine for 10 seconds
                                                           ta get to room temperature)

 

Add 1 large egg, lightly beaten

and

1/2 cup milk

all at once

stir just until dough holds together

( Do not over mix)

 

 

Turn dough out onto a lightly floured surface

and knead 7-8 times

using a rolling pin , roll the dough out a thickness

of 1/2 inch

 

 

using a 2-inch round cutter

cut out as many as you can

rework scraps

after placing on a baking sheet

1-inch apart

 

 

Bake for 10-12 minutes

or until tops are golden brown

 

now go make it and enjoy!

 

Cocoa Waffles

Yes, that's right cocoa waffles....chocolate waffles......these are really good.......of course they are from t he 1001 muffin cookbook.....
                                       lets get started!

                                                        Preheat waffle iron
                               In large bowl. combine;
                                                                     2 cups all-purpose flour,
                                                                     1/2 cup sugar,
                                                                     4 teaspoon baking powder,
                                                                     1/2 cup cocoa powder,
                                                                     1/4 teaspoon salt

                                                           In medium bowl,
                                        using a whisk or electric mixer on medium speed
                                                         beat
                                                                  2 large egg yolks( don't throw away those whites)  
                                                                 1 1/2 cup milk,
                                                                 1/4 cup melted vegetable shortening
                                                  together until smooth

 

In small bowl,

using an electric mixer on high speed

beat

2 large egg whites

until stiff ,but not dry

 

 

Combine egg yolk mixture

into the dry ingredients,

blending just until moistened and

 batter is smooth

 

 

fold in egg whites

 

 

place 1/2 cup in middle of waffle iron

and bake according to manufacturing directions

 

 

serve warm

with your favorite syrup along side