Honey Muffins
Ingredients
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup 2% milk
1/4 cup butter, melted
1/4 cup honey
Directions
Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through. Yield: 1 dozen.
Thursday, August 6, 2015
Wednesday, August 5, 2015
Well, Art is Art, isn't it? Still, on the other hand, water is water. And east is east and west is west and if you take cranberries and stew them like applesauce they taste much more like prunes than rhubarb does. Now you tell me what you know.
Moroccan Vegetarian Sweet Potato Stew
1 large Spanish onion, diced
2 garlic cloves, minced
1 teaspoon turmeric
1⁄2 teaspoon curry powder
1⁄2 teaspoon cumin
1⁄4 teaspoon red pepper flakes
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
3⁄4 teaspoon cinnamon
1⁄4 teaspoon ground nutmeg
2 sweet potatoes, cut into 1 inch cubes
1 acorn squash, cut into 1 inch cubes
3 carrots, cut into 1 inch rounds
1⁄2 cup vegetable broth
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can whole tomatoes
1⁄2 cup raisins
Directions
In a pot sauté onions and garlic over low heat until soft, but not brown.
Add spices and cook a few minutes. Stir in sweet potatoes, acorn squash, carrots and broth and bring to a boil.
Reduce heat to low and simmer covered for 5 minutes.
Add chick peas, tomatoes and raisins and simmer covered until the potatoes, squash and carrots are tender, about 30 minutes.
1 large Spanish onion, diced
2 garlic cloves, minced
1 teaspoon turmeric
1⁄2 teaspoon curry powder
1⁄2 teaspoon cumin
1⁄4 teaspoon red pepper flakes
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
3⁄4 teaspoon cinnamon
1⁄4 teaspoon ground nutmeg
2 sweet potatoes, cut into 1 inch cubes
1 acorn squash, cut into 1 inch cubes
3 carrots, cut into 1 inch rounds
1⁄2 cup vegetable broth
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can whole tomatoes
1⁄2 cup raisins
Directions
In a pot sauté onions and garlic over low heat until soft, but not brown.
Add spices and cook a few minutes. Stir in sweet potatoes, acorn squash, carrots and broth and bring to a boil.
Reduce heat to low and simmer covered for 5 minutes.
Add chick peas, tomatoes and raisins and simmer covered until the potatoes, squash and carrots are tender, about 30 minutes.
Sunday, August 2, 2015
We have to find compromises. That's the way it is in Norway.
Gjetost Dessert Tartlets
Time: 30 minutes
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
2 tablespoons plus 1 teaspoon unsalted butter, melted
10 slices very thin whole-wheat sandwich bread
2 tablespoons heavy cream
4 ounces gjetost, preferably Ski Queen, in thin slices *
4 teaspoons light brown sugar
1/2 teaspoon Cognac plus 1/2 teaspoon water (or 1/4 teaspoon vanilla extract, plus 3/4 teaspoon water)
20 pecan pieces or small sage or basil leaves.
1. Combine sugar and spices in small bowl, and stir well. Set aside. Brush inside of 20 1-inch tartlet forms ( 1/2 inch at base), or other small metal forms lightly with butter. Dip interior of each buttered form in sugar, shake to remove excess, and place on baking sheet. Set aside.
2. Place bread on cutting board, and flatten evenly with rolling pin. Cut out 2 rounds from each slice with 2-inch biscuit cutter. Brush rounds lightly with butter, and press firmly, butter side down, into sugared molds. Trim excess with scissors. Line molds tightly with individual rounds of aluminum foil or empty tartlet forms, and return to baking sheet.
3. Heat oven to 425 degrees. Combine cream, gjetost and brown sugar in top of double boiler set over simmering water, and heat until cream bubbles around edges, about 3 minutes. Stir in Cognac and water. Whisk until cheese has melted and mixture is smooth. Cover, and keep warm.
4. Bake tartlet shells 5 minutes. Remove sheet pan from oven, and reduce heat to 375 degrees. Lift foil linings off tartlet forms. Spoon 1 scant teaspoon gjetost filling into each tartlet (do not overfill), return pan to oven, and bake until filling is bubbly, 3 to 5 minutes. Remove from oven, and press nuts or herbs lightly onto surface of each tart. Cool slightly, and lift out of forms. Serve tartlets warm or at room temperature.
Yield: 20 1-inch tartlets.
Note: Doubled, or even tripled, this filling may be used as a dessert fondue. Serve with ripe strawberries or banana slices. Fondue may be thinned with cream or water.
* colorful sidebar: For *years* Pluris had made a sour face when he saw "Ski Queen" saying it was garbage, bleah, nobody eats that. Funnily enough: he had some today, 20 years later ZOOOMG THAT IS SOOOO GOOD. Yeah, another episode of "he thought he had it before but he must be mistaken, ooops."
My mother would always insist you had to try a mouthful before you rejected something entirely - something Pluris has obviously never made part of his routine ...
Time: 30 minutes
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
2 tablespoons plus 1 teaspoon unsalted butter, melted
10 slices very thin whole-wheat sandwich bread
2 tablespoons heavy cream
4 ounces gjetost, preferably Ski Queen, in thin slices *
4 teaspoons light brown sugar
1/2 teaspoon Cognac plus 1/2 teaspoon water (or 1/4 teaspoon vanilla extract, plus 3/4 teaspoon water)
20 pecan pieces or small sage or basil leaves.
1. Combine sugar and spices in small bowl, and stir well. Set aside. Brush inside of 20 1-inch tartlet forms ( 1/2 inch at base), or other small metal forms lightly with butter. Dip interior of each buttered form in sugar, shake to remove excess, and place on baking sheet. Set aside.
2. Place bread on cutting board, and flatten evenly with rolling pin. Cut out 2 rounds from each slice with 2-inch biscuit cutter. Brush rounds lightly with butter, and press firmly, butter side down, into sugared molds. Trim excess with scissors. Line molds tightly with individual rounds of aluminum foil or empty tartlet forms, and return to baking sheet.
3. Heat oven to 425 degrees. Combine cream, gjetost and brown sugar in top of double boiler set over simmering water, and heat until cream bubbles around edges, about 3 minutes. Stir in Cognac and water. Whisk until cheese has melted and mixture is smooth. Cover, and keep warm.
4. Bake tartlet shells 5 minutes. Remove sheet pan from oven, and reduce heat to 375 degrees. Lift foil linings off tartlet forms. Spoon 1 scant teaspoon gjetost filling into each tartlet (do not overfill), return pan to oven, and bake until filling is bubbly, 3 to 5 minutes. Remove from oven, and press nuts or herbs lightly onto surface of each tart. Cool slightly, and lift out of forms. Serve tartlets warm or at room temperature.
Yield: 20 1-inch tartlets.
Note: Doubled, or even tripled, this filling may be used as a dessert fondue. Serve with ripe strawberries or banana slices. Fondue may be thinned with cream or water.
* colorful sidebar: For *years* Pluris had made a sour face when he saw "Ski Queen" saying it was garbage, bleah, nobody eats that. Funnily enough: he had some today, 20 years later ZOOOMG THAT IS SOOOO GOOD. Yeah, another episode of "he thought he had it before but he must be mistaken, ooops."
My mother would always insist you had to try a mouthful before you rejected something entirely - something Pluris has obviously never made part of his routine ...
Subscribe to:
Posts (Atom)