Carrot and Pineapple Muffins

                          
  Amount  Measure       Ingredient — Preparation Method 
——–  ————  ——————————– 
                        —–Topping—– 
     1/2  cup           butter 
   3      tablespoons   sour cream 
   2      cups          powdered sugar 
     1/2  teaspoon      vanilla 
                        —–Muffin  —– 
   2      cups          all purpose flour 
   1      cup           sugar 
   2      teaspoons     baking powder 
     1/2  teaspoon      ground cinnamon 
     1/2  teaspoon      ground ginger 
     1/2  cup           shredded carrots 
     1/2  cup           raisins 
     1/2  cup           chopped walnuts 
   8      ounces        crushed pineapple with juice 
   2      large         eggs 
     1/2  cup           melted butter 
   1      teaspoon      vanilla 
                        grated carrot for garnish 

1. Preheat the oven to 375. 

2. In a small bowl, combine the butter, sour cream, powdered sugar, and 
vanilla; mix well; set aside. 

3. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and 
ginger.  Stir in the carrots, raisins, and walnuts.  In a small bowl, 
combine the undrained pineapple, eggs, butter, and vanilla.  Stir s mixture 
into dry ingredients until just blended.  Fill greased miniature bundt forms 
3/4 full.  Bake for 15 to 20 minutes or until a toothpick inserted in the 
middle comes out clean.  Let cool 3 minutes inverted on a wire rack.  Remove 
from the tins.  Place the muffins inverted on a cookie sheet.  Drizzle the 
topping over the muffins and sprinkle with grated carrots in the center.  
Serve warm or cool.

Strawberry Bread

Strawberry Bread
May 18, 2012
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 ounces frozen sliced strawberries, thawed or 24 ounces fresh strawberries, sliced
4 eggs
1 1/4 cup oil
3 cup flour
2 cup sugar
3 tsp cinnamon
1 tsp baking powder
1 tsp salt
1 cup chopped nuts – I like walnuts
1. Preheat oven to 350F.
2. Spray with Pam two 9×5 inch loaf pans.
3. In medium bowl, stir thawed strawberries, eggs, and oil.
4. In large bowl, combine flour, sugar. cinnamon, soda, salt, and nuts.
5. Add strawberry mixture to the dry ingredients and stir just until
blended.
6. Pour into the 2 pans.
7. Bake 1 hour, or until toothpick comes out clean.
This bread is really good as French Toast. Just slice, dip in egg batter and cook like regular french toast and top with fresh strawberries…Yum!

Blueberry Coconut Muffins

Blueberry Coconut Muffins

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

2 cups flour

1 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

10 tablespoons applesauce

2 eggs

8 ounces plain yogurt

1/2 teaspoon coconut extract

3 ounces coconut

1/2 cup white chocolate chips

1 cup blueberries

—–Streusel Topping—–

1 cup packed brown sugar

1 cup flour

1 cup coconut

1/2 cup butter

1. Mix together streusel topping into large crumbs.

2. Preheat oven to 350°.

3. Mix the flour, sugar, baking powder, and salt together. In a separate

bowl mix together applesauce, eggs, yogurt, coconut extract and coconut. Add the

wet mixture to the flour mixture. Stir in white chocolate chips and blueberries

4. Spoon into baking cups and top with streusel. Bake 20 minutes or until done.

Flax Eggs – Egg Replacer for Baking

Flax Eggs –egg replacer for baking

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup flax seeds
1 cup water

1. Grind flax seeds in a blender until powdered. Slowly add water
and blend until it produces a gooey mixture.

2. Tablespoon = 1 egg

3. This makes 6 flax “eggs”.

4. *Refrigerate unused flax eggs in refrigerator for up to 6 days. (Be sure
to clean out blender immediately or you’ll end up with cement. Seriously.)

Recipe Source: vegancoach.com

Savory Mushroom Sausages-Vegan

Savory Mushroom Sausages

8 ounce mushrooms, thinly sliced

3/4 cup onion, diced

2 teaspoons olive oil, plus more for frying

1/4 cup raw walnuts or pecans, coarsely chopped

2 tablespoons raw sunflower seeds

3 large cloves of garlic finely chopped

1 teaspoon dried thyme

1 teaspoon sage

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

1 1/2 cups whole wheat bread crumbs

1. In a large nonstick skillet, place mushrooms, onion, and 2 teaspoons

olive oil, and sauté over medium heat, stirring often, for 3 to 4 minutes or

until soft. Add walnuts, sunflower seeds, garlic, thyme, sage, salt and

black pepper, and sauté for 2 minutes longer. Remove from heat and set

aside to cool for 2 minutes.

2. Transfer mushroom mixture into a food processor fitted with an S blade.

Add vinegar and maple syrup and process for 1 to 2 minutes or until

completely smooth.

3. Transfer mushroom mixture to a medium bowl and add breadcrumbs and stir

Well to combine.

4. Divide mixture into 12 balls and flatten into patties. In a clean

skillet heat about 2 tablespoons of oil and cook patties for about 2 minutes

per side.

Recipe Source: Adapted from “The complete idiot’s guide to Vegan Cooking”

Adobe Village Inn Granola

Adobe Village Inn Granola
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup vegetable oil
1 cup brown sugar
6 cups rolled oats
1/2 tablespoon cinnamon
1 cup unsweetened coconut flakes
1 cup sliced almonds
1 cup pepitas
1 cup sunflower seeds
1 cup raisins
1 cup dried cranberries
1 cup dried apricots, coarsely chopped
1. Preheat oven to 300°. Mix all ingredients except dried fruit together in a very large bowl.
Spread out over a large cookie sheet. Toast in the oven for 15 minutes.
Stir and toast another 15 minutes. Add in dried fruit.

Apple Cinnamon Bundt Coffee Cake

Apple Cinnamon Bundt Cake

3 large Macintosh apples, peeled and sliced in thick pieces

2 1/4 cups sugar, divided

1 tablespoon cinnamon

3 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 cup canola oil

1 tablespoon vanilla

1/2 cup apple juice

6 large eggs, beaten

In a large bowl, combine apple slices, 1/4 cup sugar, and cinnamon. Set aside.

Preheat oven to 350 degrees. Spray a 10-cup bundt pan with cooking spray and dust with flour. Set aside.

In a bowl, combine remaining 2 cups of sugar, flour, baking powder, and salt. Make a well and pour in oil, vanilla, apple juice, and eggs. Stir to just combine the ingredients and the flour mixture is incorporated.

In the bundt pan, put about one-half of the batter and top with the apples making sure they don’t touch the sides of the pan. Top with the remaining batter. Bake for about 1 hour or until the top of the cake is golden brown. A long skewer should come out clean when inserted into the cake.

Cool on a baking rake for 15 minutes. Run a knife around the pan and invert cake on a platter.

Recipe from: http://www.dinnersforayear.blogspot.comapplecake_0101

Allspice Cinnamon Chip Streusel Muffing

Allspice Cinnamon Chip Streusel Muffins

February 9, 2013

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

—–Streusel—–

1/2 cup all-purpose flour

1/2 cup brown sugar

1/2 tsp ground allspice

1/2 cup oats

1/4 cup melted butter

—–Muffins—–

2 cups all-purpose flour

1/2 cup sugar

1/4 cup brown sugar

1 3/4 teaspoon baking powder

1 tsp ground allspice

1/4 tsp salt

7 tablespoons oil

2 large eggs

1/2 cup whole milk

1/4 cup fresh squeezed orange juice

1/4 tsp pure vanilla extract

Zest of 1 orange

1 cup cinnamon chips

Preheat the oven to 375 degrees F. Line or grease a muffin tin.

For the streusel:

Place flour, brown sugar, and allspice in a small bowl and whisk to

combine. Use a pastry cutter to cut in the butter until the mixture

resembles course crumbs. Set aside.

For the muffins:

In a large bowl, whisk together flour, sugar, brown sugar, baking powder,

allspice and salt.

In a large glass measuring cup or small bowl, whisk the melted butter,

eggs, milk, orange juice, orange zest, and vanilla extract together until

well combined.

Pour the liquid ingredients over the dry ingredients and whisk until just

combined.

Fold in the cinnamon chips.

Divide the batter evenly among the muffins tins. Top the muffins with 1

tablespoon of streusel.

Bake for 15-20 minutes, or until the tops are golden and a toothpick

inserted into the center of the muffins comes out clean.

Transfer the pan to a rack and cool for 5 minutes before carefully

removing each muffin from its mold.

Recipe Source: The messy baker blogmuffin1

Tequila Lime Syrup for Fruit Salad

tequila lime

1 cup sugar

2 cups water

1 Bunch fresh mint

1 Large lime, juice of

3 Tablespoons tequila

1. Carefully wash the mint leaves removing any bruised leaves or stems.

2. Place sugar, water and mint leaves in a medium saucepan and bring to a boil over medium heat. Lower the heat and continue to simmer 15 minutes, occasionally scraping down sides to make certain all sugar crystals are incorporated.

3. Add the tequila and continue to simmer an additional 5 minutes.

4. Turn off heat and add the juice of one lime. Let syrup cool to room temperature.

5. Strain out the mint and refrigerate the syrup until ready to toss with your fruit salad.

Cornbread Waffles with Ranch Sauce covered Eggs & Cilantro Crema

Cornbread Waffles with Ranch-Style Eggs and Cilantro Crema

Recipe of the week 11/30/18

Recipe By adapted from a Bobby Flay recipe

Serving Size : 14 Preparation Time:

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

—–WAFFLES:—–

21 ounces buttermilk

3 large eggs

3 Tbs honey

2 1/4 cups all-purpose flour

1 1/2 cup yellow cornmeal

1 tablespoon baking powder

1 1/2 tsp baking soda

1 1/2 tsp ground cumin

1 1/2 tsp fine sea salt

pinch of cayenne

8 Tbs unsalted butter, melted and slightly cooled

Nonstick pan spray

—–RED CHILE SAUCE:—–

2 tablespoons garlic, roughly chopped

Kosher salt and freshly ground black pepper

1/4 cup canola oil

1 Spanish onion, chopped

1 jalapeno, minced

3 cans diced tomatoes with juice

1/4 cup ground ancho chile powder

1/4 cup ground pasilla chile powder

1/2 cup water

1/4 cup pureed chipotles in adobo sauce

1/4 cup honey

Splash of red wine vinegar

—–CREMA:—–

2 cups cilantro leaves

1 cloves garlic

1/4 cup grated cotija cheese

1/4 cup Pepitas

1 1/2 cup sour cream

1/2 cup soft goat’s milk cheese, at room temperature

2 limes – zest of

Kosher salt and freshly ground black pepper

—–EGGS:—–

36 large eggs

oil for frying

Kosher salt and freshly ground black pepper

8 scallions, thinly sliced

Handful of fresh cilantro leaves

1. Make the waffle batter: Whisk together the buttermilk, eggs and honey in

a small bowl. Whisk together the flour, cornmeal, baking powder, baking

soda, cumin, fine sea salt and cayenne in a large bowl. Make a well in the

center of the dry ingredients, add the wet ingredients and gently whisk

together until just combined (do not over mix). Fold in the butter, cover

the bowl with plastic wrap and refrigerate the batter for 30 minutes.

2. Red chile sauce: Put the garlic on a cutting board, sprinkle with kosher

salt, and use the flat side of your knife blade to smear the garlic and salt

to a coarse paste. Heat the oil in a medium saucepan over medium-high heat.

Add the onion and cook, stirring occasionally, until soft, about 4 minutes.

Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in

the tomatoes and their juices, the ancho and pasilla chile powders and some

salt and pepper and bring to a boil. Reduce the heat to medium-low and

simmer, uncovered, stirring occasionally, until the sauce is slightly

reduced, about 15 minutes. Use an Emersion Blender to mash the tomatoes and

cook slightly thickened, about 10 minutes longer. Mash again to make a

chunky sauce. Stir in the honey, vinegar and salt and pepper to taste, cook

another 1 to 2 minutes then remove from the heat.

3. Make the crema: Combine the cilantro, garlic, cotija and pepitas in a

small food processor and puree the mixture until it is smooth. Whisk

together the sour cream and goat cheese in a medium bowl until smooth. Stir in

the cilantro mixture and lime zest and set aside. Season with salt and

pepper.

4. Make the waffles: Heat the waffle iron according to manufacturer’s

instructions. Spray with nonstick pan spray, then ladle about 1/4 cup of the

batter into each grid, close, and cook until golden brown on both sides and

steam stops coming out from the iron, about 4 minutes. Transfer the waffles

to a baking sheet.

5. Make the eggs: Preheat the broiler to high. Crack 4 eggs into each of 2

small bowls. Heat 2 medium nonstick skillets over medium-high heat (or use 1

skillet and cook the eggs in 2 batches). Add 2 tablespoons butter to each

skillet; once the bubbles mostly subside, slip 4 eggs into each skillet and

season the tops with salt and pepper. When the whites start to set, after 1

to 2 minutes, cover the skillet and cook until the whites are set and the

yolks are still runny, about 2 minutes longer.

6. While the eggs cook, assemble the waffles: Top each waffle with 2 fried

eggs, a generous amount of chili sauce and a dollop of crema. Garnish with

scallions and cilantro leaves and serve immediately.