This is an amazing recipe from Cascadian Farms. It was on the back of a package of frozen blueberries. I just thought it was too good not to share. Enjoy!
Ingredients:
2 tbsp packed brown sugar
1/4 tsp cinnamon
3/4 cup milk
1/4 cup vegetable oil
1/4 cup honey
1 egg
1 cup all purpose flour
1 cup whole wheat flour
3 tsp baking powder
1/2 tsp salt
1 cup blueberries
Preheat oven to 400 degrees. Spray muffin pan.
Mix sugar and cinnamon in small bowl - set aside. In large bowl, beat milk, oil, honey & egg with fork. Stir in flours, baking powder & salt; just until moistened. Gently fold in blueberries. Divide batter into muffin pan (should make 12 muffins). Sprinkle sugar/cinnamon mixture on top of batter. Bake 20-22 minutes, or until golden brown. (13-15 minutes in a convection oven.) Remove from pan and enjoy!
Sidenote: The batter seemed too thick to me, so I also add a 1/4 cup applesauce. I think it helps to keep them very moist.
Wednesday, March 31, 2010
Saturday, February 27, 2010
Carol's Peach Cobbler
Carol is a very sweet friend that shared this with me. This is the quickest cobbler recipe I've seen yet and is an excellent standby for those last minute desserts. She said she always kept a jar of peaches in the pantry because you never knew when you would need something quick.
1 can/jar of peachs
1 cup sugar
1 cup flour
1 stick butter
She said you litterally "dump" the first three ingredients into a 9x13 baking dish in this order and then sliver the butter on top. Bake at 350 for 45 minutes. Carol told me it was the perfect amount of time to enjoy dinner and then have dessert hot out of the oven.
We love to buy fresh peaches in the summer. We always slice some to freeze for smoothies. The quart sized bags of frozen peaches are perfect for this recipe. I thaw a bag in the microwave for a couple minutes and dump it into a baking dish. I prefer a deeper dish that isn't as wide. I admit I do mix everything together first, but it all works out the same. I also add a little cinnamon and/or nutmeg. Top it off with a little yogurt or ice cream and it is the perfect dessert! Thanks Carol for sharing!!
1 can/jar of peachs
1 cup sugar
1 cup flour
1 stick butter
She said you litterally "dump" the first three ingredients into a 9x13 baking dish in this order and then sliver the butter on top. Bake at 350 for 45 minutes. Carol told me it was the perfect amount of time to enjoy dinner and then have dessert hot out of the oven.
We love to buy fresh peaches in the summer. We always slice some to freeze for smoothies. The quart sized bags of frozen peaches are perfect for this recipe. I thaw a bag in the microwave for a couple minutes and dump it into a baking dish. I prefer a deeper dish that isn't as wide. I admit I do mix everything together first, but it all works out the same. I also add a little cinnamon and/or nutmeg. Top it off with a little yogurt or ice cream and it is the perfect dessert! Thanks Carol for sharing!!
Wednesday, February 24, 2010
Apple Cinnamon Pancakes
We had a really big bag of apples that were starting to go bad faster than we could eat them...so I thought why not try to make some apple cinnamon pancakes? They are my new favorite!
1/2 cup whole wheat flour
1/2 cup all purpose flour
2 tbsp brown sugar (light or dark)
2 tsp baking powder
1/8 tsp cinnamon
1/4 tsp salt
2 tbsp oil
1 cup milk
2 apples - peeled and cut into small chunks
Combine all dry ingredients in mixing bowl and stir. Set aside. Combine apples and milk in microwave safe bowl and microwave on high 3 to 5 minutes - stirring every 60 seconds. The cook time depends on the size of the apple chunks and your desired crunch in the apple. I like them cooked but still with a little bite to it. Now combine cooked apples & milk with remaining ingredients into mixing bowl and stir. You may have to add a little more milk if the batter is too thick. It seemed like the longer I cooked the apples, the more milk I needed to add - usually another tablespoon or two, not too much. Then cook on griddle as usual and enjoy!
1/2 cup whole wheat flour
1/2 cup all purpose flour
2 tbsp brown sugar (light or dark)
2 tsp baking powder
1/8 tsp cinnamon
1/4 tsp salt
2 tbsp oil
1 cup milk
2 apples - peeled and cut into small chunks
Combine all dry ingredients in mixing bowl and stir. Set aside. Combine apples and milk in microwave safe bowl and microwave on high 3 to 5 minutes - stirring every 60 seconds. The cook time depends on the size of the apple chunks and your desired crunch in the apple. I like them cooked but still with a little bite to it. Now combine cooked apples & milk with remaining ingredients into mixing bowl and stir. You may have to add a little more milk if the batter is too thick. It seemed like the longer I cooked the apples, the more milk I needed to add - usually another tablespoon or two, not too much. Then cook on griddle as usual and enjoy!
Sunday, November 15, 2009
Chocolate Apple Bread
We recently bought a 1/2 bushel of green apples with the intention of making apple jelly. We didn't realize how over ambitious we were with a 4 month old child. There is just too much going on in our lives right now for the process of jelly so I've been making lots of quick apple recipes later in the evening after our daughter goes to sleep. This is a combination of several great recipes to make the best apple bread. We enjoy this in the morning with our coffee (but is is great anytime!)
Ingredients:
2 cups all purpose flour
1 cup whole wheat flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 large eggs
1 cup granulated sugar
1 cup brown sugar - firmly packed
1 tsp vanilla extract
1/2 cup oil
1/2 cup grated or chopped semisweet chocolate
4 green apples - peeled & coursely grated
In a medium bowl, combine the flours, cinnamon, nutmeg, salt, baking soda and baking powder. Mix well and set aside. In another medium bowl, whisk together the eggs, sugars, extract and oil. Fold in the grated apple. Add this wet mixture along with the chocolate to the dry ingredients. Stir just until moistened. (Over mixing may cause the bread to be tough.) Pour batter into two greased loaf pans and bake in a 350 degree oven for 50 to 55 minutes or until a wooden skewer inserted near the center comes out clean. (I always test it first at 45 minutes just in case.)
Cool in pan on wire rack for about ten minutes. Remove from pan and cool completely. Best if wrapped and stored overnight before slicing.
Ingredients:
2 cups all purpose flour
1 cup whole wheat flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 large eggs
1 cup granulated sugar
1 cup brown sugar - firmly packed
1 tsp vanilla extract
1/2 cup oil
1/2 cup grated or chopped semisweet chocolate
4 green apples - peeled & coursely grated
In a medium bowl, combine the flours, cinnamon, nutmeg, salt, baking soda and baking powder. Mix well and set aside. In another medium bowl, whisk together the eggs, sugars, extract and oil. Fold in the grated apple. Add this wet mixture along with the chocolate to the dry ingredients. Stir just until moistened. (Over mixing may cause the bread to be tough.) Pour batter into two greased loaf pans and bake in a 350 degree oven for 50 to 55 minutes or until a wooden skewer inserted near the center comes out clean. (I always test it first at 45 minutes just in case.)
Cool in pan on wire rack for about ten minutes. Remove from pan and cool completely. Best if wrapped and stored overnight before slicing.
Pancakes
I think a plain recipe is often overlooked. This is a simple one that we use ALL the time. I love pancakes! This recipe is so easy to modify with whatever is in season - see my notes below.
Ingredients:
1 cup all purpose flour
1 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon (optional)
1 egg
2 tbsp oil
1 cup milk (you can use buttermilk, but only use 1 tsp baking powder and add 1/4 tsp baking soda)
Mix all dry ingredients in bowl. Then add wet ingredients and stir just until moistened. (it is usually a little lumpy - thats ok) Pour desired amount onto hot skillet or griddle. Cook about 2 minutes on each side, or until pancakes are golden brown. Serve hot with syrup of choice.
Note: In the summer we love to add blueberries or strawberries (about 1/2 cup) to the batter. Blueberry pancakes are my favorite! In the fall I like to make pumpkin or sweet potato pankcakes. I add 1/2 cup puree (it doesn't have to be fresh, you can use it from a can too) and use less milk depending on how thick the puree is - I usually use about 3/4 cup instead of a full cup.
Ingredients:
1 cup all purpose flour
1 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon (optional)
1 egg
2 tbsp oil
1 cup milk (you can use buttermilk, but only use 1 tsp baking powder and add 1/4 tsp baking soda)
Mix all dry ingredients in bowl. Then add wet ingredients and stir just until moistened. (it is usually a little lumpy - thats ok) Pour desired amount onto hot skillet or griddle. Cook about 2 minutes on each side, or until pancakes are golden brown. Serve hot with syrup of choice.
Note: In the summer we love to add blueberries or strawberries (about 1/2 cup) to the batter. Blueberry pancakes are my favorite! In the fall I like to make pumpkin or sweet potato pankcakes. I add 1/2 cup puree (it doesn't have to be fresh, you can use it from a can too) and use less milk depending on how thick the puree is - I usually use about 3/4 cup instead of a full cup.
Tuesday, September 1, 2009
Dark Chocolate Pear Cake
We were given a bag of home grown pears and I have been trying to find different ways to use them. I've modified several recipes to come up with this one, and it is my favorite use of the pears so far.
Ingredients:
2 cups all purpose flour
1/2 cup wheat flour
1/2 cup Special Dark Hershey's Cocoa
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 heaping tsp ground cardamom
1/2 cup butter, unsalted - at room temp
4 oz cream cheese - at room temp
2 cups sugar
3 large eggs
2 tsp vanilla extract
1 tsp orange extract
2 large green pears (or roughly 2 1/2 cups) - coursely grated
1/2 cup milk (or cream)
Sift together the flours, cocoa, baking powder, baking soda, salt and cardamom. Set aside.
Beat together the butter, cheese, sugar & extracts until smooth and lightly fluffy. Continue beating, adding the eggs one at a time. Fold in pears & milk. Stir this mixture together with the dry ingredients.
Pour into any of the following greased pans & bake at 350.
Muffins - 16 to 18 minutes
Mini Muffins - 10 to 12 minutes
Loaf (8.5 x 4.5 inch) - 38 to 42 minutes
Bundt (10 inch) - 45 to 50 minutes
Any of these are great sprinkled with powdered sugar or drizzled with a glaze (mix 2 cups powdered sugar, 3 tbs milk & 1 tsp vanilla - whisk smooth)
Note: I also tried this with Green Apples. It is amazing! Substitute 3 to 4 apples for the pears - peeled and coursely grated.
Ingredients:
2 cups all purpose flour
1/2 cup wheat flour
1/2 cup Special Dark Hershey's Cocoa
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 heaping tsp ground cardamom
1/2 cup butter, unsalted - at room temp
4 oz cream cheese - at room temp
2 cups sugar
3 large eggs
2 tsp vanilla extract
1 tsp orange extract
2 large green pears (or roughly 2 1/2 cups) - coursely grated
1/2 cup milk (or cream)
Sift together the flours, cocoa, baking powder, baking soda, salt and cardamom. Set aside.
Beat together the butter, cheese, sugar & extracts until smooth and lightly fluffy. Continue beating, adding the eggs one at a time. Fold in pears & milk. Stir this mixture together with the dry ingredients.
Pour into any of the following greased pans & bake at 350.
Muffins - 16 to 18 minutes
Mini Muffins - 10 to 12 minutes
Loaf (8.5 x 4.5 inch) - 38 to 42 minutes
Bundt (10 inch) - 45 to 50 minutes
Any of these are great sprinkled with powdered sugar or drizzled with a glaze (mix 2 cups powdered sugar, 3 tbs milk & 1 tsp vanilla - whisk smooth)
Note: I also tried this with Green Apples. It is amazing! Substitute 3 to 4 apples for the pears - peeled and coursely grated.
Sunday, August 2, 2009
Sweet Potato Fries
My mother-in-law made these for us recently and we just loved them! They are super quick & easy and we have found they are a great side for those last minute meals.
2 sweet potatos - peeled & cut into chunky fries
2 tbsp olive oil
salt
oregano (ground, fresh or flaked - it doesn't matter)
Place fries & oil in a ziplock bag and shake to coat them all evenly. Pour over baking sheet into single layer. Sprinkle with salt & oregano to taste. Bake at 450 for 15 minutes & serve.
Note: we usually buy the really big potatos, so one potatoe makes the perfect serving size for the two of us.
2 sweet potatos - peeled & cut into chunky fries
2 tbsp olive oil
salt
oregano (ground, fresh or flaked - it doesn't matter)
Place fries & oil in a ziplock bag and shake to coat them all evenly. Pour over baking sheet into single layer. Sprinkle with salt & oregano to taste. Bake at 450 for 15 minutes & serve.
Note: we usually buy the really big potatos, so one potatoe makes the perfect serving size for the two of us.
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