Monday, July 4, 2011
Sunday, April 24, 2011
Here are two recipes from the Gold Medal Unbleached All Purpose Flour bag.
Oatmeal-Chocolate Chip Cookies
1 1/2 c. packed brown sugar
1 c. butter, softened
1 tsp. vanilla
2 c. quick cooking oats
1 1/2 c. Unbleached Flour
1 tsp. baking soda
1/4 tsp. salt
1 c. semisweet chocolate chips
1 c. chopped nuts (walnuts or pecans.)
1. Pre heat oven to 350 Deg. F.
2. In a bowl, beat brown sugar, butter, vanilla and egg on medium until well blended.
3. Sift together flour, baking soda and salt. Add mixture to wet ingredients.
4. Fold in oatmeal.
5. Stir in chips and nuts.
6. On ungreased cookie heets, drop dough by rounded tablespoonfuls about 2 inches apart.
7. Bake 9-11 minutes or until golden brown.
8. Cool slightly on sheet.
9. Remove from cookie sheet and place on cooling racks (a spatula works very well for this job.)
Makes 3 1/2 dozen cookies.
Glorious Morning Muffins
2 eggs (room temperature)
3/4 c. corn oil
1/4 c. organic milk
2 tsp. Bourbon Vanilla Extract
2 c. unbleached flour
1 c. packed brown sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 c. shredded carrots
1 c. shredded peeled apple (or dried apple diced)
1/2 c. organic, unsweetened coconut, shredded
1/2 c. golden raisins (softened)
3/4 c. sliced almonds (toasted is excellent)
1. Pre heat oven to 350 deg. F.
2. Either grease or line with baking cups, 18 regular muffin cups. If greasing, use real butter.
3. In large bowl, beat eggs, oil, milk and vanilla until mixed.
4. In another bowl, stir together flour, brown sugar, baking soda, cinnamon and salt.
5. Stir dry into wet until just moistened, by hand with a whisk.
6. With a spatula, stir in carrots, apple, coconut raisins and 1/2 c. of the almonds.
7. Divide batter evenly among muffin cups.
8. Sprinkle remaining almonds over batter.
9. Bake 20-25 minutes. or until toothpick comes out clean.
10. Cool 5 minutes.
11. Remove from pan, allow to cool on wire rack.
Makes 18 muffins.
Thursday, April 21, 2011
I have stumbled upon a great food blog called veggiesandyoga. I was inspired by this post. I made a simple fudge like recipe.
Here is the cast
of characters (a la Pioneer Woman): Coconut oil, Coconut Milk (1/2 can.) 1/4 bag of chocolate chips, 1/2 bag dark chocolate chips. Melt slowly in microwave on low.
Pout into a dish with wax paper for easy removal.
Place dish in freezer.
I'm trying this other coconut oil, but it has an odd after taste, like red hots, and I don't know that I really like the flavor. I will be going back to Spectrum brand.
I had a couple of left over beef patties that I crumbled into bits and fried in its own juices.
I set that aside.
Then, I stir fried some Asian cabbage with some brown sugar, cinnamon, garlic, onion flakes, red pepper flakes and white pepper.
I made a light gravy with mustard, ketchup and stirred it into the beef juices.
I added the Asian cabbage leaves, some grated carrot and cooked green beans last.
I let the green beans come up to temperature by turning down the heat and adding a lid.
They steamed in the sweet liquid until the potato was cooked.
I served it with a baked potato.
Wednesday, April 20, 2011
Self rising flour is flour with some baking powder and salt added. This morning I baked a batch of muffins using a cooks.com recipe. I modified it. Here is the original yogurt muffin recipe.
Here is my version:
2 3/4 c. self rising flour
1 1/2 cups sugar
1 tsp. salt
4 eggs, room temperature, whisked lightly with a fork
1 1/2 c. Brown Cow Plain Yogurt (stir cream into yogurt before measuring.)
1/2 c. coconut oil, liquid/melted but not hot (don't want to curdle the eggs.)
1/4 c. corn oil
1 tsp. orange extract
1/2-3/4 c. Semi Sweet Guitard chocolate chips
1/4 c. brown sugar
1 tsp. cinnamon
1 tsp. white sugar
1. Pre-heat oven to 350 deg. F.
2. Mix Dry Ingredients in a bowl with a whisk.
In a separate bowl, lightly whisk eggs, yogurt, orange extract, and oils.
Add wet to dry, mix until combined, don't over mix.
Fold in the chocolate chips.
Scoop by 1/4 c. in a buttered regular muffin tin.
Top each muffin with approximately 1 tsp of sugar/cinnamon mixture.
Bake at 350 deg. F for 20 minutes.
Remove promptly from pan and cool on wire rack.
Enjoy plain or with butter and honey.
Makes 23 muffins.
Friday, April 8, 2011
This is a recipe off the Gold Medal Self Rising Flour bag. I made them this morning for my Dad. I put apples, cinnamon, sugar and a dot of butter in the scraps after I rolled them thin, making a rectangle, then folding it over, and crimping it closed with a fork. The dumplings were baked at 400 Deg. for 15 min.
Here is the recipe:
2 1/2 c. Gold Medal Self-Rising Flour
2 tsp. sugar
1/2 tsp. baking soda
1/2 cup shortening
1 c. buttermilk
1. Heat oven to 450 deg. F.
2. In a bowl, lightly whisk together flour, sugar and baking soda.
3. Cut in shortening.
4. Knead 5-6 times until it just comes together.
5. On a lightly floured surface, roll or pat to 1/2 inch thick.
6. Cut with biscuit cutter
7. Place on ungreased sheet.
8. Bake 10-12 min. until golden brown.
Serve with butter and honey or sausage gravy.