1 C. sugar
1/2 C. vegetable oil
1 egg
1 C. sour cream
1 tsp. vanilla extract
3 C. all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 C. blueberries (thawed if frozen)
Extra sugar for topping
-Preheat oven to 375 & prepare muffin tins
1. Whisk together sugar, oil, egg, sour cream and vanilla.
2. Add dry ingredients & mix until just incorporated. Fold in blueberries.
3. Spoon batter into muffin cups or greased muffin tins. Sprinkle sugar over tops. Place on *cookie sheet & bake 20-25 minutes until inserted toothpick comes out clean. Let sit 5-10 minutes before removing from pans to cool on wire rack.
-Makes 24 muffins
*Cooking your muffins on a cookie sheet helps prevent the bottoms from over-cooking and burning.
Saturday, August 18, 2012
Potato Kielbasa
4 medium/large potatoes, cubed
1/2 sweet onion, finely diced
1 Tbsp. olive oil
Salt & pepper
2 freshly made bratwurst or Polish sausages, cooked & sliced
6 bacon strips, cooked & crumbled
1/3-1/2 C. frozen spinach (2 C. fresh)
2 Tbsp. brown sugar
2 Tbsp. cider vinegar
1 Tbsp. mustard
1 tsp. dried thyme
1. Heat oil in large pan on medium heat, cook potatoes (seasoned with salt & pepper) & onion until potatoes are just tender. Add sausage, bacon & spinach to pan.
2. Make sauce by mixing remaining ingredients in small bowl. Pour into pan & mix in. Cover & simmer on med/low heat 20-30 minutes, stirring occasionally.
-Serves 4
p.s. I found this recipe in Taste of Home magazine & made a few slight changes. This is also delicious when served with an over-easy egg; the yolk makes a great sauce.
1/2 sweet onion, finely diced
1 Tbsp. olive oil
Salt & pepper
2 freshly made bratwurst or Polish sausages, cooked & sliced
6 bacon strips, cooked & crumbled
1/3-1/2 C. frozen spinach (2 C. fresh)
2 Tbsp. brown sugar
2 Tbsp. cider vinegar
1 Tbsp. mustard
1 tsp. dried thyme
1. Heat oil in large pan on medium heat, cook potatoes (seasoned with salt & pepper) & onion until potatoes are just tender. Add sausage, bacon & spinach to pan.
2. Make sauce by mixing remaining ingredients in small bowl. Pour into pan & mix in. Cover & simmer on med/low heat 20-30 minutes, stirring occasionally.
-Serves 4
p.s. I found this recipe in Taste of Home magazine & made a few slight changes. This is also delicious when served with an over-easy egg; the yolk makes a great sauce.
Beets with Dill Sauce
3-4 large beets
2 Tbsp. lemon juice
1 Tbsp. mustard
1 Tbsp. cider vinegar
1 Tbsp. apple juice concentrate
(or 2 Tbsp. apple juice)
1 tsp. dried dill
Salt & pepper
1. Trim ends off of beets, peel & cube. Steam 15-20 minutes until tender. Let cool until warm.
2. Combine remaining ingredients to make sauce & toss with beets. Cover & refrigerate 1 hour before serving.
-Serves 4-6 as a side dish
2 Tbsp. lemon juice
1 Tbsp. mustard
1 Tbsp. cider vinegar
1 Tbsp. apple juice concentrate
(or 2 Tbsp. apple juice)
1 tsp. dried dill
Salt & pepper
1. Trim ends off of beets, peel & cube. Steam 15-20 minutes until tender. Let cool until warm.
2. Combine remaining ingredients to make sauce & toss with beets. Cover & refrigerate 1 hour before serving.
-Serves 4-6 as a side dish
Oatmeal Rasin Cookies
1 stick butter, softened
1/2 C. sugar
1/2 C. brown sugar, packed
1 egg
1 tsp. vanilla
1 1/4 C. all-purpose flour
1/2 tsp. baking powder'1/2 tsp. baking soda
Pinch of salt
*3/4-1 C. oats
1 C. raisins
-Preheat oven to 375
1. In medium bowl combine butter, sugars, egg & vanilla. Beat until mixed.
2. Add remaining, except oats & raisins, and mix until just incorporated. Mix in oats & raisins using a spoon.
3. Spoon batter onto cookie sheets. Bake 10-15 minutes until edges are beginning to brown. Wait 2 minutes before placing cookies onto wire rack to cool.
-Makes 18-24 cookies
*Amount of oats depends on your own preference, I like more oats in my cookies so I use 1 C. but you can use a bit less if that's what you prefer.
1/2 C. sugar
1/2 C. brown sugar, packed
1 egg
1 tsp. vanilla
1 1/4 C. all-purpose flour
1/2 tsp. baking powder'1/2 tsp. baking soda
Pinch of salt
*3/4-1 C. oats
1 C. raisins
-Preheat oven to 375
1. In medium bowl combine butter, sugars, egg & vanilla. Beat until mixed.
2. Add remaining, except oats & raisins, and mix until just incorporated. Mix in oats & raisins using a spoon.
3. Spoon batter onto cookie sheets. Bake 10-15 minutes until edges are beginning to brown. Wait 2 minutes before placing cookies onto wire rack to cool.
-Makes 18-24 cookies
*Amount of oats depends on your own preference, I like more oats in my cookies so I use 1 C. but you can use a bit less if that's what you prefer.
Rice Pudding
3/4 C. white rice
1 1/2 C. water
1 1/2 + 1/2 C. milk
1/3 C. sugar
1/4 tsp. salt
1 egg, beaten
2/3 C. raisins
1 Tbsp. butter
1 tsp. vanilla extract
1. Combine rice & water in medium pot, bring to a boil, reduce heat to low, cover & let simmer until cooked (20 minutes).
2. Turn up heat to medium, add 1 1/2 C. milk, sugar & salt. Let cook until thick and creamy, stirring often.
3. Stir in remaining 1/2 C. milk, egg & raisins. Cook 2-5 more minutes, until desired consistency is reached, stirring constantly.
4. Remove from heat, stir in butter & vanilla. Serve warm or cold.
-Makes 4-6 servings & is especially delicious when topped with ground cinnamon
1 1/2 C. water
1 1/2 + 1/2 C. milk
1/3 C. sugar
1/4 tsp. salt
1 egg, beaten
2/3 C. raisins
1 Tbsp. butter
1 tsp. vanilla extract
1. Combine rice & water in medium pot, bring to a boil, reduce heat to low, cover & let simmer until cooked (20 minutes).
2. Turn up heat to medium, add 1 1/2 C. milk, sugar & salt. Let cook until thick and creamy, stirring often.
3. Stir in remaining 1/2 C. milk, egg & raisins. Cook 2-5 more minutes, until desired consistency is reached, stirring constantly.
4. Remove from heat, stir in butter & vanilla. Serve warm or cold.
-Makes 4-6 servings & is especially delicious when topped with ground cinnamon
Banana Crumb Muffins
3 overly ripe bananas
3/4 C. sugar
1 egg
5 1/2 Tbsp. butter, melted
1 tsp. vanilla extract
1 tsp. ground cinnamon
Dash of nutmeg
1 1/2 C. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
-Preheat oven to 375 & prepare muffin tins
1. In large bowl combine bananas, sugar, egg, butter, vanilla, cinnamon & nutmeg. Beat on med-low speed until well mixed.
2. Add remaining ingredients & beat until just mixed. Spoon batter into muffin cups or greased muffin tin.
3. Make crumb topping:
1/3 C. brown sugar
2 Tbsp. flour
1/4-1/2 tsp. cinnamon
1 Tbsp. cold butter
-Mix ingredients with fingers until fine crumbs have formed.
4. Top muffins with crumbs. Bake 15-20 minutes, until inserted toothpick comes out clean. Let sit 5 minutes then remove from pan & let cool on wire rack.
-Makes 12 muffins
3/4 C. sugar
1 egg
5 1/2 Tbsp. butter, melted
1 tsp. vanilla extract
1 tsp. ground cinnamon
Dash of nutmeg
1 1/2 C. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
-Preheat oven to 375 & prepare muffin tins
1. In large bowl combine bananas, sugar, egg, butter, vanilla, cinnamon & nutmeg. Beat on med-low speed until well mixed.
2. Add remaining ingredients & beat until just mixed. Spoon batter into muffin cups or greased muffin tin.
3. Make crumb topping:
1/3 C. brown sugar
2 Tbsp. flour
1/4-1/2 tsp. cinnamon
1 Tbsp. cold butter
-Mix ingredients with fingers until fine crumbs have formed.
4. Top muffins with crumbs. Bake 15-20 minutes, until inserted toothpick comes out clean. Let sit 5 minutes then remove from pan & let cool on wire rack.
-Makes 12 muffins
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