Posts Tagged With: Flour

Blueberry Muffins

Blueberry Muffins

Yesterday I made Penne Pasta with home-made blueberry muffins.  I realized I didn’t give the recipe yet for the muffins so I wanted to do that today.

Bluberry Muffins

They almost looked burnt, but they aren’t.  They are moist and delicious!  Just add some butter and enjoy!

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Here is the recipe:

Ingredients
1 stick butter, room temperature
1 cup sugar
2 Eggs, large
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 1/2 cup blueberries, fresh or frozen
2 cup flour
1/2 cup milk
1/4 tsp cinnamon, for topping
2 tbsp sugar, for topping
Directions1 Measure 3/4 cup blueberries and mash them with a fork and set aside.2 Cream butter and sugar with paddle attachment until light and fluffy.3 Add eggs,vanilla, baking powder and salt, mix well.

4 Add the mashed blueberries and mix on low.

5 Add half the flour,mix on low until combined well, mix in half the milk on low…add the remaining half of flour mixing on low…then end with the remaining milk still mixing on low until well blended.

6 Fold in whole blueberries.

7 Scoop into prepared(either paper lined or spray with Pam) muffin pan.

8 Sprinkle tops with cinnamon sugar mixture.

9 Let rest about 5 minutes before baking.

Bake for 25-30 minutes at 375(350 for dark pans).  Let rest 30 minutes after baking and enjoy.

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Blueberry Cake

Blueberry Cake

I found a leftover pint of blueberries in my basement refrigerator and decided a blueberry buckle or cake sounded good.  I hopped on to Pinterest, typed in blueberry cake and the first recipe I saw was very easy.  One specific ingredient the recipe called for drew me in……..fresh lemon zest!  My love affair with lemons convinced me this was the cake to make!  The recipe also called for the use of a spring-form pan, which I specifically bought a few months back to make cheesecake in.  I haven’t used it since then, so this clinched the fact that I needed to make this cake just to get more use out of my pan!  Of course, I used my Bosch to mix the cake in.  It only took a few minutes to make and tasted delicious.

Here’s the recipe:

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients

1/2t salt
4 oz (1 stick) butter

1C sugar
1/4t vanilla
1t lemon zest
2 large eggs

2C blueberries, rinsed and drained

1t lemon juice
1t flour
powdered sugar for dusting

Directions

  1. Preheat oven to 350F or 175C. Lightly grease and flour the 9″ spring pan or pie pan.
  2. Combine 1C flour with baking powder and salt. Set aside.
  3. Using a mixer, beat butter and sugar on medium high speed for 2 minutes. Add the eggs one at a time and beat until light and fluffy, about 2 more minutes. Add vanilla and lemon zest. Reduce the speed to low and slowly add the flour mixture, beating until smooth. Pour the batter into the pan.
  4. Combine the berries with the 1t flour and the lemon juice in a bowl. Spoon the berries over the batter.
  5. Bake for 45-60minutes or until the toothpick inserted into the center comes out clean.
  6. Remove form the oven and let it cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it form the pan. Transfer the cake to a platter.
  7. Dust the cake with powdered sugar before serving.

I have three sizes of spring-form pans and thought the 9″ was too big.  The batter didn’t even fill half of the pan.

Blueberry Cake

But, it did rise and somewhat filled the pan.

Blueberry Cake

Maybe next time I will try it in my smaller pan, but I don’t think it really mattered.  Fresh, out of the oven, served with whipped cream equals one cake eaten in about 15 minutes!

 

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Strawberry Cake

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I went to the local produce store a couple of weeks ago and they had strawberries for .99 a quart! They looked and smelled delicious! I bought about 4 quarts because, as a family, we can finish off one quart at dinner! A couple of days later, I noticed we still had a quart in the fridge that really needed used up. It got shoved towards the back of my messy refrigerator and that’s why they weren’t gone! I decided to look up a recipe using strawberries and found this delicious strawberry cake. It was really easy to make and really good to eat! You place cut up strawberries on top of the cake batter and bake them right along with the cake! It baked beautifully and tasted great with whipped cream on top! Of course, the cake was gone in one sitting!

Martha Stewart Living, June 2005
Makes one 10-inch cake

6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
Directions

Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.

Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.

Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.

I have been craving another one of these cakes, but didn’t find any good strawberries. I bought blueberries yesterday. I wonder if I could substitute  the blueberries. I may have to try it and let you know!

Enjoy your day!

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Lemon Yogurt Muffins

I absolutely LOVE anything lemon!  Even as a child!  I remember, when I was in 6th grade, getting a lemon lip gloss and wanting to eat it because it smelled so good!  Of course I didn’t, but I was tempted!  I have a lemon candle I bought to use for a ‘special’ occasion.  Not sure what that will be, but I have it waiting!  So, I was looking for healthy muffin recipes using yogurt and ran into this one on Pinterest.  They are super easy to make and I really liked the taste of them!  NOt all my girls like them and it may be because of the icing, but, it meant more for me!!  🙂

Here’s the recipe:

Adapted from Cooking Light’s Tuscan Lemon Muffins

1 3/4 cups all-purpose flour

3/4 cup sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

6 oz nonfat yogurt

1/2 cup water

1/4 cup canola oil

zest and juice of 1/2 lemon

1 large egg, lightly beaten

cooking spray

For the lemon icing:

1 cup powdered sugar

1 tbsp fresh lemon juice

2 teaspoons grated lemon zest

1 tbsp milk

Directions: Preheat oven to 350 degrees. In a mixing bowl, combine flour, baking powder, salt, and sugar. Make a well in the center.

In a separate bowl, combine the yogurt, water, lemon juice, oil and egg. Pour the liquid mixture into the well of the dry mix.

Mix until just combined. The batter should be airy and light.

Stir in the zest.

Spray muffin tins with cooking spray. Divide the batter among the muffin cups and bake for about 15 minutes, or until done.

Allow the muffins to cool slightly while you make the lemon icing.

This part is easy. Simply whisk together the powdered sugar, lemon juice and zest, and milk. Then, drizzle over each muffin.

It makes 12, but I left 2 in the pan for my daughter after ballet, knowing we would eat them all and not save her any!.

It makes 12, but I left 2 in the pan for my daughter after ballet.

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Look at the gooey icing! Mmmmmm

Enjoy!!!!

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Dough Ornament Recipe

As kids, my sister and I would make dough ornaments and then paint them.  I LOVED that!  I think I still have a few hanging around for the Christmas tree (and it’s been a few years!! :)).  If you want something fun to do with the kids, try this recipe out.  They would make great home-made Christmas gifts too!  Here’s the recipe:

4 cups of flour

1 cup of salt

1 1/2 cups of lukewarm water

Directions:

Mix flour and salt.

Slowly add the water.

Roll out and use cookie cutters to make desired shapes.  Don’t forget to put a whole in the top if you want to hang on the tree!  A straw will work good to make the hole.

Bake at 325 for about 1 hour.

Take out and cool before decorating with glitter paint, glitter glue or whatever you want to make them pretty!!

Ps.  They look like real edible cookies!  Let the kids know they would taste awful!!!  🙂

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Cut- Out Cookies

Now that Thanksgiving, my daughter’s Nutcracker AND Black Friday shopping are over I thought it’s time to think Christmas cookies!   I thought I would start posting some of my favorite Christmas cookie recipes.  The first one is for cut-out cookies.  Here’s the recipe:

1 cup butter (2 sticks at room temperature)

1 1/2 cups of confectioner sugar

Mix and cream together

Add in:

1 egg

1 tsp vanilla

1/4 tsp almond extract

2 3/4 cup flour

1 tsp baking powder

1/4 tsp. salt

Mix all together well.  If dough seems crumbly, add a couple of drops of water.

Flour your hands and then mix dough with hands

Chill the dough at least 1 hour

Roll the dough about 1/8 inch thick

Cut out and place on ungreased cookie sheet.

Bake at 350 for 8-10 minutes

Cool before decorating

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Home Made Bisquick

Happy Friday!  The girls and I are taking the day off school and going to the local horse show.  No dinner plans tonight because we will be gone all day, so I grabbed another recipe from the ‘Secret Recipes’.  Here is the recipe for home-made Bisquick:
8 Cups Flour
1 1/4 Cups Nonfat Dry Milk Powder
1/4 Cup Baking Powder
1 Tablespoon Salt
2 Cups Shortening
Combine flour, milk, baking powder, and salt in a very large bowl.
Cut in shortening until it resembles coarse cornmeal. Store in tightly
closed covered container in a cool place. Makes about 10 cups.

Have a great day!!

Ps. Remember to check out my Pinterest site.

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Beef Potpie

Good evening,
This day has flown by!  It has been very busy with schooling, a meeting, voting, ballet class, cooking and cleaning!  With the time change it feels much later too!  It’s dark at 5:30!

Today I took my leftover roast beef, broth  and carrots, cut up and boiled red potatoes and grabbed a bag of frozen mixed vegetables to make a delicious potpie.My kids gobble this up! Here’s the recipe:

Ingredients
3/4 cup flour
4-5 cups beef broth, leftover juice from roast
1 cup potatoes, cooked and diced
1 cup carrots, cooked and sliced
2 cups roast, cooked leftover, chopped
1/4 cup green beans, canned, drained ( I use a bag of frozen mixed vegetables)
1/4 cup corn, frozen
2 cups flour, crust ingredient
1 tsp salt, crust ingredient
6 tbsp ice-cold water
2/3 cup butter, cold, sliced into pieces-crust ingredient
1 egg, crust ingredient
1 tbsp white or cider vinegar, crust recipe
Notes / Directions
Melt butter in a large saucepan. Add flour and cook, stirring frequently, for several minutes until flour just starts to brown.Add beef broth, stirring constantly. While continuing to stir, bring to a boil and cook for 1-2 minutes or until thickened. (I find it helpful to remove pan from heat to do the stirring, then return it to the heat to cook and thicken it.)Stir in cooked meat and vegetables. The filling might look a little pale at this point. Stir in browning sauce to achieve a more appetizing color. Set filling aside until crust is made.Line a 9×13 glass baking dish with crust. Add filling, then top with crust. Seal edges and cut vents. Bake at 350°F for about 40 minutes or until crust has browned as desired. Remove from oven and let sit for 5-10 minutes before cutting.

Crust:

2 cups flour (I used 1/2 cup whole wheat flour and 1-1/2 cups all-purpose)
1 teaspoon salt
2/3 cup cold butter, sliced into pieces
6 tablespoons ice cold water
1 egg
1 tablespoon white or cider vinegar

Combine flour and salt, then cut butter into flour until mixture resembles small crumbs (I use a food processor for this).

In a small bowl, beat egg with water and vinegar.

Add egg mixture to flour mixture, stirring until a soft dough forms. Roll dough on well-floured surface.

Enjoy!

Ps.  Sorry about the picture.  It’s not good quality!

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Rosemary Focaccia

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I made my Crock Pot Lasagna yesterday and the house smelled very good! I tossed a salad and made up a batch of Rosemary Focaccia. Didn’t I make dinner sound easy? Actually, it wasn’t hard at all! I had already made my meat sauce for the lasagna and only needed to thaw it out before it was time to throw it together. I mixed together the cheese ingredients and then layered them together in my crock pot. Quite simple and easy! My daughter took a cooking class over the summer and made this bread that was absolutely delicious! Luckily the teacher gave the recipe out and I got it.

Here’s the recipe:

Ingredients
1- 3/4 cup water, warm
1 package yeast, active, dry, 2- 1/4 tsp
1 tbsp sugar
5 cups flour
1 tbsp kosher salt, kosher
1/4 tsp sea salt
1/4 tsp pepper
1/4 tsp rosemary
1 cup olive oil, divided

Notes / Directions
Combine the warm water , yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl combine the flour, 1 tablespoon of kosher salt, 1/2 cup of olive oil and the yeast mixture on low speed. Once the dough has come together continue to knead for 5-6 minutes until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least one hour.

Coat a jelly roll pan with the remaking 1/2 cup olive oil.

Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make wholes all the way through the dough.

Put the dough in the warm place until it has doubled in size, about one hour. While the dough is rising a second time, preheat oven to 425 degrees.

Enjoy!!

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Recipe of the Day-Apple Pie

This recipe is from Allrecipes.com:

http://allrecipes.com/recipe/apple-pie-by-grandma-ople/detail.aspx?event8=1&prop24=SR_Title&e11=apple+pie&e8=Quick+Search&event10=1&e7=Home+Page

My husband came home with two big bags of apples last week from an orchard.  We gave one bag to the neighbors and he repeatedly said I could use our bag to make apple pies.  He never says anything like!  He usually eats what I set in front of him and doesn’t specifically ask for anything in particular.  We had the next day off of school and I took my girls to an apple orchard for the afternoon.  As I watched them play I thought, “I should go home and attempt to make an apple pie from scratch…even the crust”.  The girls were done playing and I took them home and looked for a pie recipe that would be easy to follow.  This is the one I stumbled on and I have to say it was not only simple, but delicious!  I actually made 3 pies from the apples and we ate them all!  Here is the recipe:  Enjoy!  (I did use a pie crust recipe from my Betty Crocker cookbook for the double crust)

Ingredients

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
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