Apple Bread

So ya got a few apples left from your Christmas fruit bowl....

hmmm , what to do with them?

Well, I got two left...so 

I finely chop ,

peeled and cored them

to get them ready for the apple bread

now the getting the dry ingredients together

combine the 2 cups of prepared apples with

2 cups all-purpose flour,

1 cup sugar,

1 teaspoon baking soda,

and 1/4 teaspoon salt

now lets combine the wet

ingredients

oh yea, did I tell ya to preheat oven to 350 degrees

and lightly grease and flour a 91/4 x 51/4 x 2 3/4 inch 

loaf pan

now lets get back to the recipe,

beat 2 large eggs until foamy

then beat in 

1/2 cup melted butter or margarine,

2 Tablespoons sour milk or buttermilk,

and 1 teaspoon vanilla extract

then combine the wet into the dry ingredients

combine just until the dry ingredients are moistened

Scrape batter into prepared pan

and bake for 55-60 minutes

or until cake tester or wooden toothpick

inserted in center comes out clean

let cool on a wire rack for 5-10 minutes

then serve with apple butter

 and yum-yum

Cornflake Waffles

This is just what the doctor ordered, well maybe not with the sweet goodness of waffles....
Cornflakes waffles was found in my 1001 muffin recipe book....by the way......

                          Cornflake Waffles
  lets get started

 

first ya need to preheat your waffle iron and oil as manufacture suggests

now lets get started after stating that!

In a large bowl, combine

1 1/4 cup all-purpose flour,

2 Tablespoons sugar,

2 1/4 teaspoons baking powder,

1 cup cornflakes,

1/2 teaspoon salt

 

that's the dry ingredients

now on to the wet

 

 

now in a medium bowl,

using a whisk or electric mixer

beat together;

3 large egg yolks( hang on to those whites),

1 cup milk,

1/4 cup melted vegetable shortening ( I used canola oil for a healthy option)

until smooth

 

 

now lets use those 3 large egg whites

beat them until stiff but not dry

 

 

I might have already mixed in the egg yolk mixture here,

anywho

 that's the next step

now

 

 

lets fold in those egg whites

that ya have beaten stiff

 

 

put a half cup of batter on

waffle iron

 

 

now that ya got one done

finish with the rest of the batter

and then add syrup or however ya would

 like to eat your waffles

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

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

 

 

 

 

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!

 

 

 

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

 

 

Cajun Corn muffins

I decided to have fish tonight and wanted some kind of muffin similar to hush puppies, with peppers, onions, etc,....so I looked and behold Cajun Corn muffins was found in my 1001 muffin cookbook.....,
It had green peppers, onions, ...so...
                                 lets start this recipe

                                           Position the oven rack in the center
                                                    preheat oven to 400 degrees
                                             lightly grease or line with paper baking cups
                                                                   (12)
                                            In a large bowl, blend together
                                                   1 1/2 cups cornmeal,
                                                   1 1/2 cups all-purpose flour,
                                                   3 Tablespoon sugar,
                                                   1 Tablespoon, plus 1 1/2 teaspoon baking powder,
                                                   1 teaspoon cayenne pepper( I used Cajun seasoning)
                                                   1 1/2 teaspoon black pepper,
                                                   1/2 cup seeded and diced red pepper,
                                                   1/4 cup seeded and diced green pepper,(I used only green)
                                                    1/4 cup finely minced yellow onions( I used purple from the garden),
                                                    1 1/2 teaspoon salt
                           

 

In medium bowl , beat together

2 large eggs,

1/4 cup canola oil,

and

1 Tablespoon butter or margarine, melted

 

 

combine the two mixtures

( I might have added some milk here,

as I thought it was dry)

 

 

spoon batter into prepared muffin tin

filling each 3/4 full

bake for 15-20 minutes or

until cake tester or wooden

toothpick inserted in center comes out clean

Cool in pan on wire rack for 5-7 minutes

 

 

then

ENJOY!

 

you can top with Mexican Sauce , if you would like

 

 

 

Mexican Sauce

Well , I have decided for right now that I will be going thru the 1001 muffin cookbook and trying the recipes, I might throw in another recipe or two from other sources....
   When their is sauces, creams, etc I will be posting them before the recipe they belong with it, unless they have been posted before....
   this recipe I have not tried...

                             Mexican Sauce
                  makes about 2 cups

1 teaspoon instant -coffee crystals
2 Tablespoon water
1 cup( 6 -oz) semisweet chocolate chips
2 Tablespoon butter or margarine
one 14-oz can sweetened condensed milk
1 teaspoon ground cinnamon or allspice
1 teaspoon vanilla extract

In a cup, combine coffee and water; set aside.
 In top of double boiler, set over simmering water, combine chocolate chips, butter, condensed milk and cinnamon. Cook, stirring constantly until smooth. Continue to cook, stirring occasionally for another 5 minutes or until mixture thickens. Remove from heat and stir in vanilla and coffee. Pour into serving bowl.

All-Season Muffins

hmmmm , What season is it?, Fall?, Winter?, Spring?, Summer?....it don't matter with these muffins, it could be Fall, when ya thinking about apples ,pumpkins, or it could be Summer, when ya thinking tomatoes or watermelon,.....I think ya get the jist of these muffins, they are good any season....
   This recipe is from the 1001 muffins cookbook

                                            lets get started

                                      make sure the rack in oven is position in the center
                                    preheat oven  to 375 degree. Lightly grease or line
                                     with paper baking cups
                                     In large bowl, blend together;
                                                2 1/4 cup all-purpose flour,
                                               2 1/2 teaspoon baking powder
                                               1 teaspoon baking soda

                        
                                                  In medium bowl beat
                                                                  2 large eggs until foamy

 

then beat in

1/3 cup butter or margarine, melted,

1/2 cup sugar,

1 teaspoon vanilla extract,

1 cup plus 3 Tablespoons plain yogurt

or can use sour cream

( I used sour cream)

 

 

combine the two mixture ,

mix just until moistened

 

 

spoon batter into prepared muffin tin

filling each 3/4 full

bake for 15-20 minutes or

until cake tester or wooden toothpick

inserted in center comes out clean

 

 

cool in pan on wire rack,

if you can

 

 

Top with fruit sauce if ya would like

( Fruit sauce was posted yesterday, go check it out)