Lemonade Muffins

March 10, 2010 by

What a springtime muffin!

Batter:
2 cups flour
5 Tbsp. white sugar
1 Tbsp. baking powder
1/2 tsp. kosher salt
1/2 cup thawed, frozen lemonade concentrate from a 6oz. can
1/2 cup milk
1/3 cup melted butter
1 large egg

Glaze Topping:
1/4 reserved lemonade concentrate
1/4 cup white sugar

Preheat your oven to 400 degrees. Grease the bottoms only (use something like Pam spray) of 12 muffin cup tin.

In a large bowl combine the flour, sugar, powder and salt. In a separate bowl combine the lemonade, milk, butter and egg and beat with a fork or whisk to blend. Pour the lemonade mixture into the flour mixture and stir with a fork only until the dry ingredients are moistened. If you feel like you have to mix it more, now’s the time to stop!

Fill the muffin tins 3/4 full. Bake until golden brown and the toothpick test is clean – this takes about 20 minutes. Pop them out of pan immediately and place right side up on a rack. Poke 4 holes into each muffin and then spoon the glaze over each.

To Make the Glaze Topping:
Combine both ingredients in a small pan and heat until sugar dissolves.

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Applesauce Bread

March 6, 2010 by

The Mott’s company sells packets of instant Hot Spiced Cider in a couple different flavors. Someone gave me some packets and so I tossed them into my basic applesauce bread recipe and it worked wonderfully. See for yourself.

1 cup white sugar
1 cup applesauce
1/3 cup oil (NOT olive oil)
2 eggs
3 Tbsp. milk
1/2 tsp. pure vanilla extract
1 cup regular white flour
1 cup whole wheat flour – (or us all regular)
1 tsp. baking soda
1/2 tsp. baking powder
1 packet of Mott’s Hot Spiced Cider (I used Caramel for this)

Preheat your oven to 350 degrees and lightly grease a loaf pan. Place the eggs and milk on the counter while your oven preheats; give it at least 20 minutes.

Using 1 bowl for wet ingredients and 1 bowl for dry: add all the ingredients. Whisk both separately then add the dry to the wet. With a wooden spoon mix just until combined – count to 20 slowly. Then with a spatula, give it a couple of mixes to make sure the dry ingredients are mixed up from the bottom of bowl. Scrape into the loaf pan and place in the oven for 50 – 60 minutes, until a toothpick comes out clean. Cool on rack. Sprinkle with confectioners’ sugar if the mood strikes you. Dig in.

Filed Under: Autumn & Winter, Breads - Quick Tagged With: , , ,

Gingerbread

February 17, 2010 by

What would the cold weather season be without some delicious gingerbread? Whenever I smell this baking it takes me back to school days when I’d kick through the fallen leaves walking home from the bus stop.

1 cup water
2 tsp. baking soda
2 1/2 cups flour
1 tsp. ginger
1 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. allspice
1 stick (1/2 cup) butter at room temperature
1/2 cup sugar
1 cup molasses
2 large or extra large eggs at room temperature

Preheat your oven to 350 degrees and lightly grease a 7 x 11 or 9 x 9 baking pan. Take the eggs and butter out of the fridge and set on the counter for 20-30 minutes while your oven preheats.

Boil the cup of water then stir in the baking soda, set aside. In a medium bowl, sift or whisk all the dry ingredients together – up to the butter. In a medium mixing bowl, cream the butter and sugar, then add the molasses and beat well, then add the eggs one at a time beating well after each. Slowly add the flour mixture and beat low, and while beating low add the hot water very slowly and continue beating on medium for about 10 – 15 more seconds. With a spatula mix up everything from the bottom of the bowl, blend it together well with just a few turns and spread into the pan.

Place in the oven for about 40 minutes or until a toothpick or knife inserted into the center comes out clean. Cool completely on a rack.

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Ricotta Waffles

February 13, 2010 by

What? Yup, these are a ricotta cheese based waffle and are they delicious! We sometimes have them for dinners as a nice change so I usually have to double the recipe.

4 Tbsp. butter
1 3/4 cup flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 cup ricotta cheese
2 large eggs
Pinch of cayenne pepper – optional
1 1/4 cups milk

Preheat your waffle iron per manufacturer’s instructions.

Melt the butter and set aside. In a medium bowl, whisk together the flour, powder, soda, salt & pepper to combine. In a large bowl, beat the ricotta for 1 full minute with mixer – it won’t be completely smooth. Add the eggs and beat for another full minute. When it is smooth & shiny looking, add the milk. Place the dry ingredients into the bowl with the cheese mixture and gently whisk to combine. Stir in the butter.

Prepare according to your waffle iron manufacturer’s directions.

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Angel Muffins

February 9, 2010 by

Feathery light.

Batter:
1/3 cup Crisco
1/2 cup white sugar
1 large egg
1-1/2 cups cake flour
1-1/2 tsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. ground nutmeg
1/2 cup milk

Topping:
1/2 cup white sugar
1 tsp. ground cinnamon
1 stick butter, melted

Preheat your oven to 325 degrees and grease a 12 muffin tin.

In a bowl, cream the Crisco, sugar and egg. In a separate bowl, whisk/sift the dry ingredients, and add the the creamed mixture alternately with the milk. Fill the muffin tins only about 2/3 full.
Bake muffins until golden this takes about 20-25 minutes.

While muffins are baking, make the topping by combining the sugar and cinnamon in a medium bowl. Melt the butter, then pour into another medium bowl. When muffins are done, pop out of tin and roll the warm muffins in the melted butter, then roll them in the the sugar mixture. Serve these warm.

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Open-Faced Crescent Sandwiches

January 13, 2010 by

Your whole family will enjoy these and everyone will be happy! This is just a springboard recipe – add + change as you will; have fun with it. Goes great alongside my Poppy Seed Noodles for dinner or serve for breakfast with eggs on the side.

1 lb. ground turkey, chicken, or pork sausage
2 tsp. minced garlic
1/4 cup minced, roasted red peppers or pimentos
2 cans  refrigerated crescent roll dough
About 1/2 cup of pizza sauce
About 1 cup shredded cheese (I used the bag of Mexican mixed)

Preheat your oven to 375 degrees and grease 2 cookie sheets. Prepare your oven racks so that 2 cookie sheet can cook at one time; In a large skillet, cook the sausage, garlic and peppers; drain and set aside.

Unroll the doughs onto the cookie sheets and separate them into 4 rectangles each, pressing onto the perforations to seal. Spread  some sauce on on each, sprinkle the cheese over the sauce then spread some cooked sausage on top. With the back of a large spoon or your hands, gently press the mixture onto the top of each “sandwich” and place in the oven.

Bake for about 9 minutes, alternate pans and cook for about 9 minutes more or until a deep golden brown. Remove from the cookie sheets and dig in.

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Spinach-Topped Bread

January 9, 2010 by

This is so incredibly simple. I can’t believe I didn’t think of this years ago.
1 large loaf of Italian bread
2 Tbsp. butter
1 small, diced onion
1 pkg. frozen spinach – thawed or not
1 tsp. minced garlic
Salt & pepper
1/2 cup Pecorino Romano or Parmesan
Preheat your oven to 350 degrees. Get out a cookie or baking sheet. Melt the butter in a small-medium saucepan and when hot, add the onion and the thawed or frozen spinach. Cook for about 10-15 minutes; if spinach was frozen it takes about this long to cook through. Sprinkle on the cheeses, salt, & pepper. Transfer to a food processor or blender (or not) and blitz till smooth.
Slice loaf of bread in half lengthwise and place each piece face up on the baking sheet. Spread the mixture on each half of bread (you may have leftovers) and place in the oven for about 15 minutes. Slice and serve.

Filed Under: Appetizers / Snacks, Breads - Quick

Super Quick Pizza

December 8, 2009 by

Truly simplistic and easy. Doubles beautifully. For the pictures I prepared one pepperoni and one with just cheese.

2 cans refrigerated pizza dough
1/2 a jar of pizza sauce
Sprinklings of Parmesan or Pecorino Romano cheese
Shredded mozzarella
1 6 oz. pkg. thick cut pepperoni
Plus, any additional toppings you want

Follow directions on pizza dough cans regarding oven preheating, and cooking times. Meanwhile, roll out the 2 doughs as neatly as you can on a large rimmed baking sheet. Spread the sauce on with the back of a large spoon, sprinkle cheeses on top of sauce, place pepperoni pieces on top of all. Bake, then eat!

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French Toast

July 16, 2009 by

Good old American French Toast. This makes about 8 pieces of toast. Enjoy it with your choice of toppings – we use warmed maple syrup – or we eat it plain. Goes great with hot coffee.

4 large eggs
1 1/2 cups milk
1 tsp. vanilla extract
1 Tbsp. sugar
8 pieces good sturdy white bread, or egg-type bread
Butter

In medium sized bowl, whisk the eggs, milk, vanilla and sugar. Pour this into a pan with sides, such as a 9 x 13 x 2 pan. Place 2 or 3 pieces of bread in this mixture in pan and let sit for 2 minutes on each side.

Meanwhile, in a large nonstick frying pan, melt 2 tablespoons butter over medium heat. When the foam subsides, add the bread slices in a single layer and cook until golden brown, about 4 minutes, then turn and cook the other side about 3-4 minutes more. Repeat with remaining bread.

Filed Under: Breads - Quick, Breakfast / Brunch

Stromboli Bread

May 31, 2009 by

Our family loves eating this bread as an alternative to regular sandwiches. Serve some greens with it and you’re all set. Double the recipe if needed, it goes fast!

1 one pound loaf frozen bread dough, thawed per package directions
5 Tbsp. softened butter
1 tsp. Italian seasoning
1/4 tsp. seasoned salt
8 thinly sliced pieces of pepperoni (from Deli Dept.)
8 thinly sliced pieces of provolone cheese

Preheat your oven to 350 degrees, take out a large, rimmed, baking sheet and line with either foil or parchment paper then set aside.

Combine the butter and spices in a small bowl. On a floured surface, roll the bread dough into the largest rectangle you can – if it becomes too difficult to roll out, let it rest for about 5 minutes, then try again. You’re aiming for about a 15 x 10 inch rectangle.

Spread the seasoned butter mixture over the rolled out dough, then arrange the pepperoni & cheese on top. Starting at the longer side, roll up the dough, pinch ends to seal, then place on the baking sheet seem side down, gently press down on loaf with your hands to flaten it slightly. Bake until browned, about 30 minutes. Let stand for about 5-10 minutes before slicing.

Filed Under: Breads - Quick
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