From A Flood of Recipes From the 12th Ward (Julie Orme p.41)
Makes 12
1/2 cup shortening
1/2 cup sugar
1 egg
1 1/2 cup flour
1/4 tsp. salt
1/4 tsp. nutmeg
1 1/2 tsp. baking powder
1/2 cup milk
Mix everything together. Pour into well-greased muffin tins and bake at 375 degrees for 10-15 minutes. Roll in melted butter and sugar and cinnamon. (I actually brush the tops with margarine and then shake cinnamon & sugar over the tops---delightful!)
Tuesday, October 25, 2011
Tuesday, October 11, 2011
Pumpkin Oatmeal Muffins
From PBFingers.com
Makes 12 regular muffins
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 cup old fashioned oats
1/3 cup brown sugar
1/2 cup sugar
1 egg
1 cup canned pumpkin
3/4 cup milk
1/3 cup canola oil
Optional mix-ins: nuts, chocolate chips, butterscotch chips, raisins
You know I love me some muffins. Moist. Delicious. Warm. Perfect Autumn food.
Makes 12 regular muffins
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 cup old fashioned oats
1/3 cup brown sugar
1/2 cup sugar
1 egg
1 cup canned pumpkin
3/4 cup milk
1/3 cup canola oil
Optional mix-ins: nuts, chocolate chips, butterscotch chips, raisins
- Preheat oven to 400 degrees and line muffin tin with muffin cups or spray pan
- Combine whole wheat flour through sugar in a large bowl and mix to evenly distribute ingredients
- In a separate bowl, mix egg, pumpkin, milk and canola oil
- Pour pumpkin mixture into flour mixture and stir until batter is thick and fully mixed
- Fold in optional mix-ins
- Pour batter into muffin cups and bake for 18 minutes or until tops of the muffins bounce back when lightly touched
You know I love me some muffins. Moist. Delicious. Warm. Perfect Autumn food.
Tuesday, September 13, 2011
Laundry pre-treatment
From my mama
Makes as much or as little as you'd like
1 part ammonia
1 part liquid dishwasher detergent (I prefer lighter colors)
1 part water
Mix together carefully in a spray bottle (from an old cleaner) and use as a pretreatment on stains of all kinds. I also use a kitchen brush to help scrub the stains. I would die without this stuff!
Makes as much or as little as you'd like
1 part ammonia
1 part liquid dishwasher detergent (I prefer lighter colors)
1 part water
Mix together carefully in a spray bottle (from an old cleaner) and use as a pretreatment on stains of all kinds. I also use a kitchen brush to help scrub the stains. I would die without this stuff!
Sweet and Sour Meatballs
From: Feeding the Flock p. 90-Louisa Joy
Makes: 4-6 servings. (I half the recipe)
Meatballs
1 lb hamburger (I would use ground turkey)
1 egg
1 T. cornstarch
1 tsp. salt
2 T. chopped onion
1/4 tsp. pepper
1 T. oil
Mix all ingredients except oil together and form into balls. Brown in oil in a hot frying pan.
Sauce
1 c. pineapple juice (whatever is left from a can of pineapple chunks)
Mix together:
2 T. cornstarch
1 T. soy sauce
3 T. vinegar
6 T. water
1/2 c. brown sugar
1 can pineapple chunks
1 green pepper, cut into strips
Add pineapple juice to the meatballs. Then mix together the cornstarch, soy sauce, vinegar, water, and brown sugar and add to the pineapple juice. Cook until it thickens. Add pineapple juice and green pepper. Heat thoroughly. Serve over hot rice.
Makes: 4-6 servings. (I half the recipe)
Meatballs
1 lb hamburger (I would use ground turkey)
1 egg
1 T. cornstarch
1 tsp. salt
2 T. chopped onion
1/4 tsp. pepper
1 T. oil
Mix all ingredients except oil together and form into balls. Brown in oil in a hot frying pan.
Sauce
1 c. pineapple juice (whatever is left from a can of pineapple chunks)
Mix together:
2 T. cornstarch
1 T. soy sauce
3 T. vinegar
6 T. water
1/2 c. brown sugar
1 can pineapple chunks
1 green pepper, cut into strips
Add pineapple juice to the meatballs. Then mix together the cornstarch, soy sauce, vinegar, water, and brown sugar and add to the pineapple juice. Cook until it thickens. Add pineapple juice and green pepper. Heat thoroughly. Serve over hot rice.
*We like to cook the pineapple and peppers till they are soft. We also now just use frozen meatballs, as it is faster and easier. I don't really like meatballs or cooked pineapple or green peppers all that much, but I love this meal. Plus, it's quick.
Monday, May 9, 2011
Colored Playdough
From The Toddler's Busy Book by Trish Kuffner p. 355
Makes 1 big blob
1 cup water
1 TBSP vegetable oil
1/2 cup salt
1 TBSP cream of tartar
food coloring
1 cup flour
Combine water, oil, salt, cream of tartar (which helps the dough last for about six months), and food coloring of your choice in a saucepan and heat until warm. Remove from heat and stir in flour. Stir, then knead until smooth. Store in an airtight container or Ziploc bag.
Makes 1 big blob
1 cup water1 TBSP vegetable oil
1/2 cup salt
1 TBSP cream of tartar
food coloring
1 cup flour
Combine water, oil, salt, cream of tartar (which helps the dough last for about six months), and food coloring of your choice in a saucepan and heat until warm. Remove from heat and stir in flour. Stir, then knead until smooth. Store in an airtight container or Ziploc bag.
I made five half recipes and filled these small containers I found at the dollar store (10/$1) It was a perfect amount to fill 4 with a half recipe. Now they are all ready for party treats for our upcoming rainbow party!
Thursday, April 21, 2011
Favorite Oatmeal Cookies
From A Flood of Recipes from the 12th Ward, Ann Heron, p. 125
Makes about 2 dozen
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1 1/2 c. flour
3 c. oatmeal
Mix first four ingredients. Add next four. Then add oatmeal last. You may also add 1/4 tsp. cinnamon or raisins or walnuts (I never have). Bake at 350 degrees for 8-10 minutes. Remove while slightly underdone for more chewy cookies.
These are the best oatmeal cookies ever. So chewy and soft. You gotta love them. My hubby's personal favorite.
Makes about 2 dozen
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1 1/2 c. flour
3 c. oatmeal
Mix first four ingredients. Add next four. Then add oatmeal last. You may also add 1/4 tsp. cinnamon or raisins or walnuts (I never have). Bake at 350 degrees for 8-10 minutes. Remove while slightly underdone for more chewy cookies.
These are the best oatmeal cookies ever. So chewy and soft. You gotta love them. My hubby's personal favorite.
Red Potatoes with Rosemary and Garlic
From More Make it Fast, Cook it Slow by Stephanie O'Dea p.61
Makes 4-6 servings
1 1/2 lb. baby red potatoes
4 garlic cloves, coarsley chopped
1 1/2 teas. dried rosemary
2 TBS olive oil
1/2 teas. kosher salt
1/2 teas. black pepper
In a 4-qt slow cooker, add washed and quartered potatoes, garlic, rosemary, olive oil, salt, and pepper. Toss the potatoes with two large spoons to coat evenly with the oil and spices. Cover and cook on low for 4 hours or high for 2 hours.
Wow, I thought these were pretty good. A wonderful side dish to any meal. The potatoes weren't dry like they can get in the oven, but they were moist and flavorful. I made a half recipe in a 2 qt cooker.
Makes 4-6 servings
1 1/2 lb. baby red potatoes
4 garlic cloves, coarsley chopped
1 1/2 teas. dried rosemary
2 TBS olive oil
1/2 teas. kosher salt
1/2 teas. black pepper
In a 4-qt slow cooker, add washed and quartered potatoes, garlic, rosemary, olive oil, salt, and pepper. Toss the potatoes with two large spoons to coat evenly with the oil and spices. Cover and cook on low for 4 hours or high for 2 hours.
Wow, I thought these were pretty good. A wonderful side dish to any meal. The potatoes weren't dry like they can get in the oven, but they were moist and flavorful. I made a half recipe in a 2 qt cooker.
Grilled Cheese Sandwiches...deluxe.
From Simple and Delicious... altered by me
Makes as many as you'd like
For each sandwich, butter the outsides of two slices of bread (use something nice and hearty if you have it, not the cheap stuff) and shake on garlic salt.
Fill each sandwich with chopped tomatoes (you can use canned; I have), sliced green onion, and cheese of your choice. It's really fun to mix a few together. Tonight we just had plain old medium cheddar.
Grill on a hot griddle or grill.
This is a must-try spruce up to the good old Grilled Cheese. I am not a fan of plain tomatoes, but when sandwiched between bread and cheese... delish! Serves really well with Creamy tomato soup.
Makes as many as you'd like
For each sandwich, butter the outsides of two slices of bread (use something nice and hearty if you have it, not the cheap stuff) and shake on garlic salt.
Fill each sandwich with chopped tomatoes (you can use canned; I have), sliced green onion, and cheese of your choice. It's really fun to mix a few together. Tonight we just had plain old medium cheddar.
Grill on a hot griddle or grill.
This is a must-try spruce up to the good old Grilled Cheese. I am not a fan of plain tomatoes, but when sandwiched between bread and cheese... delish! Serves really well with Creamy tomato soup.
Creamy Tomato Soup
From More Make if Fast, Cook it Slow by Stephanie O'Dea p.32
Makes 4-6 servings
2 (14-oz) cans crushed tomatoes
1 yellow onion, peeled and chopped
1 cup beef broth
1/4 cup brown sugar
2 teas. dried basil
1 TBS Worcestershire sauce
1 teas. unsweetened cocoa powder (the secret ingredient)
1 (14-oz) can evaporated milk
2 TBS butter
In a food processor or blender, puree the tomatoes and onion. Pour the mixture into your slow cooker (4 quart) and then add broth, brown sugar, basil, Worcestershire, and cocoa powder. Stir, cover, and cook on low for 6 hours or on high for 3 or 4 hours. Stir in the milk and plop in the butter. Cook on high for 15 minutes or until butter melts.
I thought this was pretty good. The flavor was excellent, but I wasn't in love with the texture. My husband, however, loved this soup better than any other he's had (tomato, that is). Score! It serves really well with Grilled Cheese Sandwiches.
Makes 4-6 servings
2 (14-oz) cans crushed tomatoes
1 yellow onion, peeled and chopped
1 cup beef broth
1/4 cup brown sugar
2 teas. dried basil
1 TBS Worcestershire sauce
1 teas. unsweetened cocoa powder (the secret ingredient)
1 (14-oz) can evaporated milk
2 TBS butter
In a food processor or blender, puree the tomatoes and onion. Pour the mixture into your slow cooker (4 quart) and then add broth, brown sugar, basil, Worcestershire, and cocoa powder. Stir, cover, and cook on low for 6 hours or on high for 3 or 4 hours. Stir in the milk and plop in the butter. Cook on high for 15 minutes or until butter melts.
I thought this was pretty good. The flavor was excellent, but I wasn't in love with the texture. My husband, however, loved this soup better than any other he's had (tomato, that is). Score! It serves really well with Grilled Cheese Sandwiches.
Peanut Butter Cheesecake Brownie Babies
From Food & Family Spring '09 p. 39
Makes 18-20
1. Prepare a box of brownies or use another brownie recipe and spoon the batter into 20 paper-lined muffin cups. (I did 18)
2. Beat 1 pkg (8 oz) cream cheese , 1/3 cup sugar, 1 egg, 1/4 cup peanut butter and 1/2 tsp. vanilla with mixer until blended.
3. Spoon into center of brownie batter cups and pressing lightly into the batter.
4. Bake 30 minutes. Cool. Top with Cool Whip and maraschino cherries.
Um, hello... Peanut Butter, Brownie, Cheesecake...why wouldn't this be good? Well, it turns out, they are pretty good, but not exactly what I expected. It's somewhat of an odd mix. My hubby didn't even finish his, so... there you have it.
Makes 18-201. Prepare a box of brownies or use another brownie recipe and spoon the batter into 20 paper-lined muffin cups. (I did 18)
2. Beat 1 pkg (8 oz) cream cheese , 1/3 cup sugar, 1 egg, 1/4 cup peanut butter and 1/2 tsp. vanilla with mixer until blended.
3. Spoon into center of brownie batter cups and pressing lightly into the batter.
4. Bake 30 minutes. Cool. Top with Cool Whip and maraschino cherries.
Creamy Ranch Mashed Potatoes
From More Make it Fast, Cook it Slow by Stephanie O'Dea p.56
Makes4-6 servings
Place 2 pounds red potatoes cubed into a 4- qt slow cooker. Add 8 oz cream cheese, 1/2 cup milk, and 1 (1-oz) Ranch salad dressing mix packet. Cover and cook on low for about 5 hours, or until the potatoes mash easily. You can whip them in the slow cooker with a hand mixer or mash with a hand masher.
I stirred this as it cooked a few times to mix in the cream cheese and ranch seasoning. I also used the ranch dip mix from the cookbook and it was WAY too peppery. Either she likes pepper a lot or I put in too much, but it was... overbearing. I will definitely have to try them again with less pepper or a store-bought packet. I also only made half the recipe in a 2-qt slow cooker, which served as an excellent amount for two (well, we had too much leftovers because of the pepper anyway).
Makes4-6 servings
Place 2 pounds red potatoes cubed into a 4- qt slow cooker. Add 8 oz cream cheese, 1/2 cup milk, and 1 (1-oz) Ranch salad dressing mix packet. Cover and cook on low for about 5 hours, or until the potatoes mash easily. You can whip them in the slow cooker with a hand mixer or mash with a hand masher.
I stirred this as it cooked a few times to mix in the cream cheese and ranch seasoning. I also used the ranch dip mix from the cookbook and it was WAY too peppery. Either she likes pepper a lot or I put in too much, but it was... overbearing. I will definitely have to try them again with less pepper or a store-bought packet. I also only made half the recipe in a 2-qt slow cooker, which served as an excellent amount for two (well, we had too much leftovers because of the pepper anyway).
Husband: what do you think?
Me: I'll let you know when my lips stop burning.Crock Pot Chicken Pot Pie
From BettyCrocker.com
Makes 4 servings
1. Place 1/2 lb-1 lb boneless skinless chicken in your slow cooker (4 qt). Top with 1/2 TBS dried chopped onion, 1 bay leaf, 1/8 teas. pepper, and 1 jar (18 oz) chicken gravy (I used 2 cups chicken gravy from powder). Place 1 sliced celery stalk on top of gravy.
2. Cover and cook on low for 8-10 hours.
3. Add frozen mixed vegetables of your choice to the pot 1/2 hour- 15 minutes before serving and switch cooking temperature to high.
4. Before serving, make your biscuits. (I used Bisquick and milk)
5. Remove bay leaf and serve your chicken pot on top of your biscuits.
This was a decent meal. It was pretty easy, and it tasted good. I wanted a chicken pot pie recipe that didn't use pre-cooked chicken, so slow-cooking it made it nice and tender. It would be nicer to have the biscuit topping more incorporated, so we will see if I come up with something different next time I attempt this one.
Makes 4 servings
1. Place 1/2 lb-1 lb boneless skinless chicken in your slow cooker (4 qt). Top with 1/2 TBS dried chopped onion, 1 bay leaf, 1/8 teas. pepper, and 1 jar (18 oz) chicken gravy (I used 2 cups chicken gravy from powder). Place 1 sliced celery stalk on top of gravy.
2. Cover and cook on low for 8-10 hours.
3. Add frozen mixed vegetables of your choice to the pot 1/2 hour- 15 minutes before serving and switch cooking temperature to high.
4. Before serving, make your biscuits. (I used Bisquick and milk)
This was a decent meal. It was pretty easy, and it tasted good. I wanted a chicken pot pie recipe that didn't use pre-cooked chicken, so slow-cooking it made it nice and tender. It would be nicer to have the biscuit topping more incorporated, so we will see if I come up with something different next time I attempt this one.
Quick and Easy Alfredo Sauce
From Rebecca Bettilyon and Allrecipes
Makes 4 servings
Melt 1/2 cup butter in a medium saucepan over medium heat. Add 1 8-ounce package cream cheese and 2 teas. garlic powder, stirring with wire whisk until smooth. Add 2 cups milk, a little at a time, whisking to smooth out lumps. Stir in 6 ounces grated Parmesan cheese and 1/8 teas. ground black pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.
Makes 4 servings
Melt 1/2 cup butter in a medium saucepan over medium heat. Add 1 8-ounce package cream cheese and 2 teas. garlic powder, stirring with wire whisk until smooth. Add 2 cups milk, a little at a time, whisking to smooth out lumps. Stir in 6 ounces grated Parmesan cheese and 1/8 teas. ground black pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.
Great topping for pasta, potatoes, pizza, or bread. We used this for our Relief Society baked potato bar. It was dreamy on a huge baked potato, a spoonful of California mixed veggies and then topped with shredded Monteray Jack cheese. We had lots of leftovers, and I was the lucky one who took them home. First off, they lasted a long time without going bad and secondly, it was still creamy and delicious when reheated in the microwave.
Tuesday, April 12, 2011
Taquitos, Baja Bonanza Cilantro Chicken
From my hubby and 52 Weeks p. 12 by Jill McKenzie
Makes plenty of chicken. We usually fry up about 6-8 taquitos.
Baja Bonanza Cilantro Chicken (I usually make half this much and still have leftovers)
2 pounds frozen chicken breasts
2 14-ounce cans chicken broth (or about 4 cups water with bouillon)
1 lime, cut into wedges
1 handful chopped, fresh cilantro (or a squeeze or two from my refrigerated Gourmet Garden cilantro)
1 TBSP chopped garlic
1 teas. dry mustard (or a squirt of prepared)
1 teas. ground cumin
1 teas. chili powder
2 teas. seasoned salt
Place the frozen chicken and chicken broth in the bottom of your crock pot. Squeeze lime over chicken, and add two of the wedges with the chicken. Add remaining ingredients and stir. Cook on low for about 8 hours. Shred chicken with two forks.
This can be used for many a wonderful purpose... burritos, tacos, salads, enchiladas, or chicken sandwiches. We divide it up into corn tortillas (handmade style are the best!) and fry them up in the frying pan to make taquitos. They are soo good!
Makes plenty of chicken. We usually fry up about 6-8 taquitos.
Baja Bonanza Cilantro Chicken (I usually make half this much and still have leftovers)
2 pounds frozen chicken breasts
2 14-ounce cans chicken broth (or about 4 cups water with bouillon)
1 lime, cut into wedges
1 handful chopped, fresh cilantro (or a squeeze or two from my refrigerated Gourmet Garden cilantro)
1 TBSP chopped garlic
1 teas. dry mustard (or a squirt of prepared)
1 teas. ground cumin
1 teas. chili powder
2 teas. seasoned salt
Place the frozen chicken and chicken broth in the bottom of your crock pot. Squeeze lime over chicken, and add two of the wedges with the chicken. Add remaining ingredients and stir. Cook on low for about 8 hours. Shred chicken with two forks.
This can be used for many a wonderful purpose... burritos, tacos, salads, enchiladas, or chicken sandwiches. We divide it up into corn tortillas (handmade style are the best!) and fry them up in the frying pan to make taquitos. They are soo good!
Banana Chip Muffins
From Jessica DuRee
Makes 24 large muffins or 48 small
(or if you're like me, 12 large and 24 small)
1. In a large bowl, beat 1 egg, 1/3 c. vegetable oil and 1/2 c. sugar until smooth.
2. Stir in 3 bananas. (Jessica used frozen ones and pureed them in her blender. Fresh ones seem to do the trick as well --and I blended them for easy mixing).
3. Combine 2 cups flour (I use 1 cup whole wheat, 1 cup AP flour or a combo of the two), 1/2 cup oats, 3/4 teas. baking soda, 1/2 teas. baking powder, and 1/2 teas. salt.
4. Stir into the banana mixture just until moistened.
5. Stir in 1/2 c. chocolate chips. (Totally all for the semi-sweet ones)
6. Fill greased or paper lined muffin cups and bake at 375 degrees for 18-20 minutes.
7. Cool for 5 min. before consuming.
Makes 24 large muffins or 48 small
(or if you're like me, 12 large and 24 small)
1. In a large bowl, beat 1 egg, 1/3 c. vegetable oil and 1/2 c. sugar until smooth.
2. Stir in 3 bananas. (Jessica used frozen ones and pureed them in her blender. Fresh ones seem to do the trick as well --and I blended them for easy mixing).
3. Combine 2 cups flour (I use 1 cup whole wheat, 1 cup AP flour or a combo of the two), 1/2 cup oats, 3/4 teas. baking soda, 1/2 teas. baking powder, and 1/2 teas. salt.
4. Stir into the banana mixture just until moistened.
5. Stir in 1/2 c. chocolate chips. (Totally all for the semi-sweet ones)
6. Fill greased or paper lined muffin cups and bake at 375 degrees for 18-20 minutes.
7. Cool for 5 min. before consuming.
All I can say is DELICIOUS. A pretty good healthy snack that I have made for breakfast or lunch. Plus, the kiddos eat 'em up like nobody's business.
Sunday, March 20, 2011
Pot Luck
We started having a pot luck every third Sunday here in Monroe. It's been fun. And it's been cool to see what everyone decides to bring. For tonight, I made brownies. And the hubby will be making his famous popcorn. Come over if you can :)
Friday, March 18, 2011
Coconut Goddess Cake
From PaperCrafts Gourmet (p.78-Ana Cabrera)
makes one 13"x9" pan
1. Prepare yellow cake mix according to box directions.
2. While cake is baking, pour 1 can crushed pineapple into small saucepan. Add 1 c. sugar. Heat over medium heat until sugar dissolves completely. Bring to a boil, then immediately remove from heat. When cake is done, remove from oven. Using a fork, poke holes in cake about 1/2" apart. Slather cake with pineapple and juices. Let cool completely.
3. Make 2 pkg. (small box) instant french vanilla pudding. Let set up in fridge.
4. Spread 1 1/2 c. shredded coconut onto baking sheet and toast in oven at 325 degrees, stirring often.
5. Once cake is cool and pudding set up, spread pudding over pineapple layer. Then spread 1 tub whipped topping over the tip of the pudding and sprinkle with toasted coconut. Chill for one hour.
This was a pretty tasty cake. It was a crowd pleaser at my baby's birthday party (I made it for the adults). I didn't care for the coconut on top so much, but it was alright. Even my hubby liked this one, which kinda surprised me.
makes one 13"x9" pan
1. Prepare yellow cake mix according to box directions.
2. While cake is baking, pour 1 can crushed pineapple into small saucepan. Add 1 c. sugar. Heat over medium heat until sugar dissolves completely. Bring to a boil, then immediately remove from heat. When cake is done, remove from oven. Using a fork, poke holes in cake about 1/2" apart. Slather cake with pineapple and juices. Let cool completely.
3. Make 2 pkg. (small box) instant french vanilla pudding. Let set up in fridge.
4. Spread 1 1/2 c. shredded coconut onto baking sheet and toast in oven at 325 degrees, stirring often.
5. Once cake is cool and pudding set up, spread pudding over pineapple layer. Then spread 1 tub whipped topping over the tip of the pudding and sprinkle with toasted coconut. Chill for one hour.
This was a pretty tasty cake. It was a crowd pleaser at my baby's birthday party (I made it for the adults). I didn't care for the coconut on top so much, but it was alright. Even my hubby liked this one, which kinda surprised me.
Apple Muffins
From PaperCrafts Gourmet (p. 66-Alisa Bangerter)
Makes 12 regular muffins
1. Slightly beat 1 egg. Stir in 1/2 c. milk, 1/4 c. vegetable oil, and 1 c. raw grated apple. (I used one large Granny Smith)
2. Mix together 1 1/2 c. flour, 1/3 c. sugar, 2 1/4 teas. baking powder, 1/2 teas. salt, 1/2 teas. cinnamon, and 1/4 teas. nutmeg and add to wet mixture until moistened.
3. Fill greased muffin cups 2/3 full with batter and sprinkle with topping mixture (1/3 c. brown sugar, 1/3 c. chopped nuts, (which I didn't choose to use) 1/2 teas. cinnamon)
4. Bake at 400 degrees for 20-25 minutes or until done. (mine didn't take that long)
These were super tasty, and I think next time I will try them with whole wheat flour to up the healthfulness of them. Plus, the girls ate them right up.
Makes 12 regular muffins
1. Slightly beat 1 egg. Stir in 1/2 c. milk, 1/4 c. vegetable oil, and 1 c. raw grated apple. (I used one large Granny Smith)
2. Mix together 1 1/2 c. flour, 1/3 c. sugar, 2 1/4 teas. baking powder, 1/2 teas. salt, 1/2 teas. cinnamon, and 1/4 teas. nutmeg and add to wet mixture until moistened.
3. Fill greased muffin cups 2/3 full with batter and sprinkle with topping mixture (1/3 c. brown sugar, 1/3 c. chopped nuts, (which I didn't choose to use) 1/2 teas. cinnamon)
4. Bake at 400 degrees for 20-25 minutes or until done. (mine didn't take that long)
These were super tasty, and I think next time I will try them with whole wheat flour to up the healthfulness of them. Plus, the girls ate them right up.
Thursday, March 10, 2011
Granola
Mom's Granola
From Amber Dyer
Makes... lots (half the recipe filled two quart jars after I ate some for breakfast)
Dry ingredients:
6 c. oatmeal
1 c. fresh sunflower seeds (I didn't use)
1 c. wheat bran
1 c. wheat germ
1 c. oat bran
1 c. dry buttermilk powder
1 c. slivered almonds (I used sliced)
1 c. coconut
1 TBSP cinnamon
Wet ingredients:
1/3 c. maple syrup
1/3 c. honey
1 c. oil
1 teas. vanilla
Dried Fruit options (none of which I used the first time)
1 c. golden raisins
1 c. raisins
1 c. dried apples
1 c. dried cranberries
Mix all the dry ingredients together. Mix all the wet ingredients together. Then mix both together. Spread a thin layer on cookie sheets and cook at 350 until it turns golden.
*Serves really well with fruit and vanilla yogurt. Another one the girls love.
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