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