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!

Tuesday, January 29, 2013

Garden Tuesday, the one where we are growing water....

I know you are asking yourself, "how can that possibly be?", but it is all I can come up with today. We have had nothing but rain. The little weather machine in the window has been a liar, and I agree a very harsh word, but when the little sun is displayed on the future forecast window, it never really happens. So I came to the conclusion that we must be growing water.....

This is our current crop. Pacific NW rain.

Sand, more "freescape" materials.

Our future crop, if you look close you will see iris coming up in the weeds. 

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:
garden tuesday @ sidewalk shoes

Monday, January 28, 2013

January's Sunday Dinner, just an update.

Lest you think that our Sunday dinners have been put on a back burner, all you have to do is take a look at the wonderful cheesecake we enjoyed! Having been busy with other projects like pull out drawers in all the kitchen cupboards and getting a new load of firewood stacked and of course life in general, I ran a little shy on the photos this time.

But we had a lovely meal. We started with crisp vegetables, olives, and a pear and cheese assortment.

We also had a lovely Lasagne, an old family favorite!















We also had a pork, sweet potato and green bean pot pie, with cheesy biscuits.




















And the second rendition of a dish I am working on, Picadillo Chicken. I think only one more time and it will be perfect and ready to share here as another Cafe Created dish!

Not a pretty picture, but the flavor is delicious! The black beans are optional, but they really add something special.

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


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

Saturday, January 26, 2013

Saturday's Lookingglass....

Where as the dog does not really play tennis......

.....but the cat does beg for treats!

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:
pet blogger hop @ life with dogs.

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

Wednesday, January 23, 2013

Wordless Wednesday - New count is 416


this post shared with:
wordless wednesday @ share with joy

Tuesday, January 22, 2013

Garden Tuesday, the one for the birds!

 
Winter greens.

Outdoor dining.

Waiting for a table.

Search and snack.

Finally, my turn.

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

this post will be shared with:
garden tuesday @ sidewalk shoes