Thursday, January 31, 2013

The worlds best Oatmeal Muffins, Recipe rewind because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Sunday May 23, 2010.

 Breakfast anyone?

These muffins are wonderful and the recipe is a starting point for so many delicious muffin varieties, just stir in your favorite flavor. Today I choose to make the basic recipe, they are that good. Especially with homemade jam, and I just happen to have some in the pantry.

Oatmeal Muffins
adapted from: original recipe source believed to be U.S. Army - scaled way back!
400 degree oven

3/4 c flour
3/4 c whole wheat flour - I use spelt
1 c oats
1 T baking powder
1/4 t salt
1/4 c brown sugar
1 c milk
1/4 c oil
1 egg

if desired: 1 c of any of the following, berries, diced fresh banana, chopped dates, walnuts, chocolate chips, raisins, et.

Combine dry ingredients in medium bowl, whisk well to combine.


Beat together milk, egg and oil. Pour over dry ingredients and stir gently to combine, take care to not over mix, batter should be lumpy.


Divide into 12 prepared muffin cups.


Bake 15 minutes or until done. Serve immediately.


As always thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

this post is shared with:
full plate thursday @ miz helens
gallery of favorites @ premeditated leftovers

Wednesday, January 30, 2013

5 Minute Brownies, revisit an old favorite!

I have been making these brownies for ages! They originally came from the side of the Hershey's can, I think, but no matter they are delicious, easy, economical and we made them again last night. They aren't much more difficult than a box mix, so, make some already!


I have them titled in my aging recipe binder as 5 Minute Brownies, which leads me to believe they were part of a recipe series. Not too long ago I shared a delicious 5 Minute Chocolate Cake. And they really don't take much more time than that. All mixing is done by hand.


Brownies
adapted from Hershey's (I think)
makes 1 9X13 pan
350 degree oven

3/4 c cocoa
1/2 t soda
2/3 c oil - divided
1/2 boiling water
2 c sugar
2 eggs
2 t vanilla
1 1/2 c flour
1/2 t baking powder
1/4 t salt

1 c broken walnuts - if desire


In a large bowl, combine cocoa, soda and 1/3 c of the oil.




Add boiling water. Mixture will foam up.











Add the remaining 1/3 c oil, and sugar beating well. Add eggs and vanilla, beat again.  Add flour, baking powder and salt. Mix in until mixture is smooth and no dry pockets remain.

Turn into a prepared 9X13 pan, sprinkle with nuts.

Bake 35 - 40 minutes or until done in your oven. Let cool, cut into bars.


Enjoy!


Recipe rating:  Oh Yes! (will make again)
As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

Monday, January 28, 2013

Lemon Cheesecake with Lemon Curd and Blueberry Sauce

For the longest time I did not think I liked cheesecake. I understand that from a calorie point of view, not liking cheesecake might be good thing. But my dear husband Terry is a serious cheesecake fan, having boasted a time or two that he ate 13 (yep thirteen!) pieces of cheesecake at a single sitting.

Bless his heart, just for the record, it is always the skinny ones........


But the truth is, I love cream cheese. It is creamy and tangy and rich. It seems I also love cheesecake, but not the traditional spring form pan and that particular presentation. It can also be a challenge to serve. Enter the standard 9X13 pan, coupled with the same wonderful cheesecake flavor, and an easy to serve bonus.


Lemon Cheesecake with Lemon Curd and Blueberry Sauce
Cafe Created
Makes up to 30 servings

Crust:
2 c crushed graham crackers
1/4 c sugar
1/2 c melted butter


Cheesecake:
3 8oz packages cream cheese
3/4 c sugar
dash salt
1 T flour
4 eggs
juice of 1 lemon


1 1/2 c lemon curd, homemade or purchased

Blueberry Sauce:
4 c blueberries - fresh or frozen (no need to thaw)
2/3 c sugar
dash of salt
1 c water - divided
1/2 t cinnamon
2 T cornstarch

Heat oven to 350 degrees.

To make the crust, combine all ingredients, press gently into the bottom of a prepared 9X13 pan. Set aside.

Beat cream cheese until smooth, beat in sugar, salt and flour. Add eggs one at a time, mix in completely. Add lemon juice, mix well, scrape bottom and side of bowl, mix again if needed.

Gently pour cream cheese mixture over crust. Bake 45-60 minutes or until done in your oven. Set aside to cool. When warm to the touch, spread with the lemon curd. Let cool completely.

To make the Blueberry Sauce, combine the berries, sugar, salt, cinnamon and 3/4 c water. Bring to a boil, simmer 5 minutes. Stir cornstarch into the remaining water, until smooth. Add to the blueberry mixture, cook until thickened and transparent.

Serve squares of cheesecake with blueberry sauce.


Enjoy!

Recipe rating:  It's Ok. (tasty but not special)

As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

this post is shared with:
foodie friday @ rattlebridge farms
hearth and soul @ premeditated leftovers

Thursday, January 24, 2013

Oatmeal Cookie Dough for the freezer, Recipe rewind, because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Sunday, January 17, 2010.

 

Even though I have been cooking for over 40 years, I am still learning to be better prepared in the kitchen. Being prepared can have a different meaning to each cook; or for that matter any family. But being prepared is a skill worth having and developing to it's maximum potential.

Also I like to play. Everyone needs to play, it keeps us happy and young in spirit. Playing in the kitchen is fun for me. Sometimes it even results in a tasty surprise or improved technique. I like to think about and employ ways to be better prepared in the kitchen and through out the house. These usually revolve around the kitchen, but not all the time. This morning however, the kitchen is once again my playground.


We have a cookie problem in this house. You see, we love cookies! But We are only two people. And yes we could eat the whole batch of cookies, while they are still fresh and moist. We have been tempted to do that and only eat cookies until they are gone. It would be fairly easy. After a long day at work, you come home tired, hungry and just want to eat, now.


"I know lets have cookies and milk for dinner!"
"OK!"

But we usually act all grown up and so, cookies and milk for dinner is not the menu selection of the evening. But we still want cookies! Fresh cookies. Delicious cookies. Homemade cookies. So I got to thinking.........


Slice and bake cookies, with a twist. Some cookie recipes lend themselves to the traditional log shape. These are sugar cookies, gingersnaps or any cookie dough that does not have chunky ingredients. Other cookie recipes will lend themselves to a "slab" shape that can be cut into squares before baking, allowing for the chunky ingredients. Like chocolate chips, broken nut meats, raisins and other dried fruits. Any drop cookie recipe will work in the "slab" shape.


Here is the best part, for each dozen cookies the recipe states, you make a separate molded portion of dough for freezing. When you want a fresh batch of cookies, you simply pull a portion of dough  from the freezer, let it thaw for a few minutes, cut into 12 pieces and bake.And this goes without saying, with 2 or 3 different kinds of cookie dough in the freezer, for drop in guests or that needed cookie plate, no problem.


I have noticed that most cookies bake at the same temperature for about the same time, 350 degrees for 10-12 minutes. If your cookie dough needs a different temperature and or baking time, simply put a little note on the wrapper. You can use any family favorite recipe, I personally love the oatmeal cookie recipe on the side of the oat barrel. It is sooooo very delicious, adaptable and dependable. I did notice one little thing about freezing dough for cookies, you need to add the tiniest bit of water. I have adapted that wonderful cookie recipe to be freezer friendly.

Oatmeal Cookie Dough for the freezer
adapted from: the Quaker barrel
makes 4 dozen

1 1/4 c butter ( 2 1/2 sticks) - cut into thick slices, this helps keep the mixture from hanging up on the beaters
3/4 c brown sugar
1/2 c sugar
1/2 t salt
1 t vanilla
1 egg
1 t water - don't leave this out

Cut butter into thick slices, add sugars and salt. Beat until creamy. Add vanilla and egg, beat until fluffy, beat in water.








Combine and whisk together:
1 1/2 flour
1 t soda
1 t cinnamon
1/4 t nutmeg

3 c oats
1 1/2 c raisins

Beat flour mixture into the butter sugar mixture. When smooth, reduce beater speed and add the oats and raisins. Mixing gently until oats and raisins are mixed in evenly.


Scrape the beater clean, smooth the dough into the bottom of the workbowl. Divide into 4 sections. Pack dough into your mold.





Place a square of waxed paper over your mold, add 1/4
portion of the dough. Using another piece of wax paper, cover
over the top of the dough, pressing firmly to make a compact
evenly shaped "slab". Remove top piece of waxed paper, fold
the extended portion over dough, turn out. Repeat.


Tidy and packaged for the freezer.

To bake, remove one portion from freezer, let thaw a few minutes (or remove the day before and place in refrigerator), cut into 12 pieces and bake. Yum!

Now lets talk chocolate!
To make chocolate chip cookies, eliminate the spice and raisins, add 2 c chocolate chips. Proceed as shown above.

How about Maple Walnut?
To make Maple walnut, substitute maple flavoring for the vanilla, and walnuts for the chocolate chips.

Life is good, especially with a warm cookie from the oven!

As always, thanks for taking a minute to stop by. We appreciate your time and your wonderful comments!

this post is shared with:
gallery of favorites @ premeditated leftovers

Monday, January 21, 2013

Spelt berry blender pancakes

It is funny, in that we bought a grain mill, but the first whole grain recipe tried - used the blender........


Spelt Berry Blender Pancakes
makes 8-10 small cakes
adapted from:  Mel's Kitchen Cafe

Next time we are buying the 25# bag.....
1 c spelt berries
1 c milk OR buttermilk
additional 1/2 c milk
2 t sugar
3/4 t salt
1 T baking powder
2 eggs
4 T melted butter

Blend the berries and the 1 c milk for 3 minutes ( spelt may be harder than wheat, I will blend longer next time), scraping the sides of the blender cup, if needed. 

Add the sugar, salt, baking powder along with the remaining milk, blend until smooth. Add eggs, blend well. Add melted butter, blend again. Cook batter on prepared griddle. 



These are sooo good, we will make them again and again. I have been searching for a whole grain pancake recipe for so long, and now have found one. However here are some notes from my observations.

You must either blend the batter between batches, because the bran settles. 

My batter was thin, which led me to believe that I need to blend this grain type longer for a thicker batter, and possibly the above will not happen.....

Recipe rating:  Oh Yes! (will make again)

As always, thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!

this post is shared with:
hearth and soul @ premeditated leftovers
wfmw @ we are that family


Saturday, January 19, 2013

Apple Beet Salad

The wonderful thing about beets is the glorious color, the problem with beets IS all that color. Everything, repeat everything will be beet color. But please, don't let that stop you from eating and enjoying beets. This apple beet salad is a fine example of the glorious color and the problem with all that color. But the taste is wonderful!
 

Apple Beet Salad
adapted from: a magazine article - source not remembered, but thanked.
serves 4-6

1 large beet, roasted and peeled and diced OR 1 16 oz can of diced beets, well drained 
1 large apples, washed (do not peel) and diced
2 green onions sliced thin OR 1 thin slice of onion -  minced
1/4 c diced dill pickle








1/4 c mayonnaise
1 T vinegar ( I use rice wine vinegar)
1 t honey
1/4 t salt
fresh ground pepper



Gorgonzola crumbles

Prepare all salad ingredients, set aside.

Prepare dressing, stir in the beets, apples, pickle and onion.

Serve garnished with the Gorgonzola cheese.





Enjoy! This really is a delicious salad. Plus you can make it year round.

Recipe rating:  Oh Yes! (will make again)

As always, thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!

this post is shared with:
pink saturday @ how sweet the sound
food on friday @ carole's chatter

Monday, January 14, 2013

5 Minute Chocolate Cake, revisit an old favorite!

There are millions of recipes out there, so many new ones to try. But sometimes you want to eat something that you have already made and know you love, enter this easy delicious cake.


5 Minute Cocoa Cake
adapted from: true source unknown, but I believe it is Hershey's.
350 degree oven

1 3/4 c flour
2 c sugar
3/4 c cocoa
1 1/2 t baking powder
1 1/2 t soda
1 t salt

2 eggs
1/2 c oil
2 t vanilla
1 c milk - divided

1 c boiling water OR strong hot coffee

Combine all dry ingredients in a large mixing bowl. Add eggs, oil, vanilla and half of the milk. Beat at medium speed 2 minutes. Add remaining milk, mix on low until smooth. Add hot water/coffee, mix on low until smooth, stopping once to scrape down sides of the bowl. Batter will be thin.


Pour into prepared pan(s), bake 8 or 9 inch layer cakes 30-35 minutes. Bake a 9X13 pan 35-40  minutes. Let cool, 10 minutes, turn layers out to cool completely.

Chocolate Butter Cream

1/3 c butter, softened
dash salt
2 t vanilla
1/2 - 3/4 c cocoa - use the larger amount for a deep chocolate flavor
1 pound powdered sugar

3-5 T milk - divided

Place all ingredients into a large mixer bowl,  add 3 T milk, beat until smooth. If frosting is too stiff or dry, slowly add remaining milk beating well.


When cake is completely cool, frost, top with toasted walnut pieces.


Serves 16-20 happy people!

As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

this post is shared with:
hearth and soul @ premeditated leftovers
foodie friday @ rattlebridge farms


Thursday, January 10, 2013

Meatballs and Onions in Paprika Sauce, Recipe rewind because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Monday, January 31, 2011.


Meatballs and Onions in Paprika Sauce
by: the seat of my pants

1 1/2 pounds lean ground beef
2 eggs
1 c dried bread crumbs
1 t garlic salt
1/2 c milk

2 c beef stock, divided
1 large sweet onion, peeled and cut into 1 inch chunks, then separated
3 T sweet paprika, plus a bit more to garnish
2 T flour
1 c sour cream

Combine all ingredients until well combined, form into 1 inch meat balls. Place on a try and broil until brown, turn repeat.

Place meat into a large skillet with a lid, scatter onions over the top, add 1 1/2 c of the stock. Bring to a boil, reduce heat and simmer 3o minutes. Remove lid, return heat to high, and allow liquid to reduce as you prepare a slurry.

Combine the remaining stock with the flour, whisking until smooth and no lumps remain.


Reduce heat to medium, sprinkle the paprika over the meat, then stir in the sour cream. When mixture is hot, stir in the slurry, let mixture simmer until thickened, stirring as needed.

Serves 4 - 6, along with with mashed potatoes or side of choice.

As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

Wednesday, January 9, 2013

Make a Chalkboard anywhere

So we made this chalkboard.

And of course you do realize, we really means that Terry made this chalkboard. But, that's just how we roll!


But back to the chalkboard.

The pantry door was blank, and while this is the norm in most homes, in our busy decor scheme, it begged to be decorated....and we even made the stain for the wood. And for this we, it actually means me.....


The stain is easy, grab a big jar, fill it half full with vinegar, add 3 scoops of coffee and a big piece of steel wool. Sit it on a shelf in the garage until it is a jar of black inky liquid, about 30 days. It will wait patiently until you need to stain something. The important thing to remember about the stain, the color darkens when it dries.

This is a preview of what we did, not precise instructions or measurements. Seriously, you can do it, it is a fun and easy project.


1. Mask off the area on your door or wall that you want to be a chalkboard. Apply 1 coat of chalkboard paint. Let dry per instructions on container, then apply a second coat. Let dry thoroughly. The paint needs to "cure" to be strong.

2. To season or "cure" the paint surface, take a piece of chalk, turned sideways lightly coat the entire surface of the paint with a thin layer of chalk. Gently wipe away the excess with a soft cloth. This step fills the tiny cavities in the paint with chalk dust and prevents a ghost effect with the first words written on the board.

We were using the chalkboard as soon as possible, the frame 
came along when free time came along. 

3. Purchase the crown molding corners and the door framing strips, stain, let dry and frame around your chalkboard. You could of course use your own wood pieces that you might have around the house waiting to be re-purposed, at this time however, we were without.


4. Purchase a "cup" style drawer pull, and attach it upside down as a chalk holder.


5. Now you are ready to write inspiring messages for your family to see and enjoy!

As always, thank for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

this post is shared with:
works for me wednesday @ we are that family.
homestead barn hop @ the prairie homestead
gallery of favorites @ premeditated leftovers