Turkey bread

 

so ya just fixed a turkey and ya got's lots of turkey left

what to do besides make turkey sandwiches,

or things with that turkey

well why not try this turkey bread

this was found in the 1001 muffin cookbook

lets start

position the rack in the center of the oven

preheat oven to 350 degrees

lightly grease and flour a ring-mold baking pan

 

 

 

the dry ingredients

in a large bowl combine;

2 cups whole-wheat flour,

1 cup all-purpose flour,

1 teaspoon baking powder,

1 teaspoon baking soda,

1/2 teaspoon oni0on powder,

1/2 teaspoon garlic powder,

1 cup chopped dried cranberries( optional),

1 teaspoon salt

 

 

in a medium bowl

beat 2 large eggs until foamy

then

beat in 1/4 cup sugar

 

 

combine into the dry ingredients

 

 

stir in 1 pound of cooked finely minced turkey

 

 

also stir in 1 1/4 cup beef or chicken broth

( I boiled the bones from the turkey and used that)

mix just until everything is moistened

place in the prepared pan and

 

 

 

then bake for 65-70 minutes or when a toothpick

inserted in the middle comes out clean

 

 

then serve with Flavored Mayonnaise of your choice

( will post the recipes for the flavored mayonnaise at about noon)

Breakfast Biscuits

In keeping  with my biscuit theme for the week ,here  is another recipe from the 1001 muffin cookbook, which by the way has lots of biscuits recipes...

                                 Thought ya'll needed something different to start this recipe
                                               an old canister

                                             now lets start ....making the

                             Breakfast Biscuits

 

sift 2 cups all-purpose flour

 

 

Blend in large bowl;

the flour that you just sifted,

1 Tablespoon baking powder,

1 cup sugar

1 teaspoon salt

 

 

cut in 2 1/2 Tablespoons butter or margarine,

until it resembles fine meal

 

 

pour 3/4 cup milk all at once

and stir just until dough holds together

( Do Not Over-mix)

 

 

Turn out onto lightly floured surface

and knead 7-8 times. Using a rolling pin,

roll out to a thickness of 3/4 inch

Using a 2-21/2-inch cutter cut out biscuits

as many as possible.

rework dough scraps until all dough is used

 

 

place the biscuits 1-inch apart

on un-greased baking sheet.

Brush with remaining butter

 

 

Bake  for 10-12 minutes at 425 degrees

 

 

or until tops are golden brown.

Serve warm and

with Whipped butter

( recipe follows)

or just eat by theirselves

yum

 

 

 

 

 

Apple -and-Oat Bran muffins

Again another recipe from the 1001 muffin book

Preheat oven  to 375 F.degrees

Lightly grease or

 line with paper baking cups twelve 2 3/4-inch muffin tin

lets start with the dry ingredients

in large bowl blend:

1 1/4 cup whole wheat flour

1 cup oat bran

2 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

3/4 cup finely chopped apples( I peeled them as well)

1/4 teaspoon salt

mix together

now lets mix the wet ingredients

in a medium bowl 

beat 2 large egg whites until foamy

beat in 1 cup buttermilk or sour milk( if you don't have buttermilk squirt some lemon juice in regular milk)

1/3 cup packed light brown sugar

2 Tablespoon canola oil

mix

pour wet ingredients into the dry and mix until just moistened

Spoon batter into prepared muffin tin, filling each cup about 3/4 full.

Bake for 15-20 minutes or until cake tester inserted in middle comes out clean

cool for 5 7 minutes on wire rack

or just devour

serve them with margarine or butter

or 

serve them with blender Apricot sauce as recipe suggests

Blender apricot sauce

one 16-oz can apricot halves in light syrup, drained

1/3 cup orange juice

2 teaspoon lemon juice

In container of blender or food processor combine apricots, orange juice and lemon juice. Process on high speed until mixture is smooth. Transfer to small bowl and refrigerate for 1 hour before serving

Corn-Zucchini Muffins

First of all let me state that this recipe came from 1001 muffin book .Lets get on the with the recipe.

 first i preheat oven to 375 degrees F. then place muffin /cupcake baking cups in my pan.

then started the recipe by adding the dry ingredients in large bowl, the three flours( yes thats right three flours) ,baking powder, garlic powder, salt ,zucchini and the corn.

Then in medium bowl ,beat egg whites until stiff, but not dry before beating in the milk and melted butter

Then combine the dry and wet ingredients just until moist

While the muffins are baking( bake for 15-20 minutes)

 start Vegetable and beans with franks

melt butter

in large skillet over medium low heat

Saute carrots, celery and onion until tender

I had sauted the carrots some before adding the celery and onions.

 Stir in pork-n-beans, franks and molasses

I also added some left over spaghetti sauce with meat ( left overs)

and heat through.

now the muffins should be about done 

if not already done.

Place a muffin in a bowl

then add the vegetable -bean and franks 

and dig in.......

I know u want the recipe,

 right.

Corn -and-zucchini muffins

makes 11-12

1 cup all-purpose flour

1/2 whole wheat flour

1/2 cup graham flour

1 Tablespoon baking powder

1/2 cup shredded zucchini

1/2 cup whole -kernel corn

2 large egg whites

1 1/4 cup milk

2 Tablespoon butter or margarine, melted

vegetable and beans with franks

1. Preheat oven to 375 degrees f.. Lightly grease muffin tin or use baking cups Twelve 2 3/4 inch muffins

2. In large bowl , blend together three flours, baking powder, garlic powder, salt and zucchini and corn. In medium bowl, beat egg whites until stiff , but not dry before beating in milk and butter. Combine two mixtures until just moisten.

3. Spoon batter into prepared muffin cups , filling about 3/4 full. Bake 15-20 or until cake tester or wooden toothpick inserted into center comes out clean. Cool in pan on wire rack for 5-7 minutes. Serve warm or invert onto rack to cool completely. 

suggestion to serve with vegetable and beans with franks.

Vegetable and beans with franks

2 Tablespoon butter or margarine

1/2 cup julienne carrots, partially cooked( i cooked these some before melting butter)

3 stalks celery, finely chopped

1 small onion, peeled and finely chopped

one 10 1/2 oz can pork and beans

1/2 pound chicken franks, sliced 

1 Tablespoon molasses

in large skillet, melt butter, and saute carrots, celery and onion until tender. Stir in pork and beans, franks and molasses and heat through.Pour into bowl. this would would be good to eat by itself.