Green Bean Beef

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.

Orange Chocolate Chip Muffins

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:

Dry:

2 3/4 c. self rising flour

1 1/2 cups sugar

1 tsp. salt

Wet:

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

Topping:

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.

Gold Medal Buttermilk Biscuits

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.

Peach Cobbler

Today I baked a peach cobbler pie.  First I peeled 3-4 large ripe peaches.  Then I combined 1 table spoon of corn starch with 1/4 cup of cool water.  I stirred it until the corn starch was dissolved.  Then I added 1/2 cup of organic granulated sugar.  To that I added 1 tsp of vanilla and a squeeze of fresh lemon juice.  I also added a dash of salt to the fruit.  I put all of this into a sauce pan and brought that slowly to a boil, stirring, until thick.  I placed the fruit into a large deep pie dish.

I prepared a buttermilk biscuit topping.  Spooned the topping onto the fruit.  Then I baked it at 350 deg. F. for 40 min.  After 40 minutes I brushed the top with butter and sprinkled turbinado sugar on the top.  I baked it on a covered cookie sheet to prevent spills from burning in the oven.

Its a very rustic look.  In retrospect, I could have rolled out the biscuit, but whatever!