tag:blogger.com,1999:blog-89553499964793759692024-03-05T02:04:23.093-05:00meeyauw's RecipesRecipes collected from every possible resource.Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.comBlogger424125tag:blogger.com,1999:blog-8955349996479375969.post-13279468038673747462012-04-17T22:41:00.000-05:002012-04-17T22:45:34.515-05:00Better Home & Garden's Caraway Rye Bread<div style="text-align: justify;">
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<a href="https://plus.google.com/u/0/101192315121866349980/posts/ec2pKPm7cf7" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" height="212" src="http://4.bp.blogspot.com/-mhOiHmDtbx4/T441l9Hky9I/AAAAAAAARTc/keemveV3k88/w497-h373/IMG_9911-Edit.jpg" width="320" /></a></div>
<i>This is now our rye bread. I found the recipe in my BH&G cookbook. It is now online at <a href="http://www.bhg.com/recipe/yeast-breads/caraway-rye-bread/">Caraway-Rye Bread</a>. It is the simplest and least complicated recipe that I have found. I get caraway seeds at the <a href="http://www.facebook.com/pages/C-C-Supermarket/140894589282185">C&C</a> ($4 for 7.75 oz. from the <a href="http://nutmegspice.co/index.html">Nutmeg Spice Company in Connecticut</a>, available at almost all the village stores here), which I mention because it was nearly impossible to find caraway seeds in New Hampshire except at the health food store! I reduce the temperature for 350°F and use glass pans. I still have a problem finding rye flour. I have to drive into St. Johnsbury for it! I use our normal instant yeast (one <a href="http://www.kingarthurflour.com/shop/items/yeast-measuring-spoon">King Arthur yeast measuring spoon</a>, which equals one package of yeast at the store). I use only 4 cups of flour and bake until the loaves are 190°F. The photo here is mine in my kitchen. Tip:<a href="http://www.kingarthurflour.com/shop/items/yeast-set"> you may want the entire KAF yeast set</a>. The only problems I have with it are that the entire package of yeast does not fit into the container. Also, the yeast spoon does not fit into the container. Even so, I just jam it in there to keep the spoon with the yeast in the fridge all the time. Most importantly, I use our standing mixer for all of my bread. Enjoy! </i><br />
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Makes: 24 servings
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Yield: 2 loaves (24 slices)
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Prep: 40 mins
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Rise: 1 hr 30 mins
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Bake: 375°F 30 mins</div>
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<strong>Ingredients</strong>
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4 - 4 1/2 cups bread flour
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1 package active dry yeast
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2 cups warm water (120°F to 130°F)
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1/4 cup packed brown sugar
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2 tablespoons cooking oil
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1 1/2 teaspoons salt
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1 1/2 cups rye flour
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1 tablespoon caraway seeds
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Cornmeal
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2 teaspoons milk</div>
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<strong>Directions</strong></div>
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1. In a large mixing bowl stir together 2-3/4 cups of the bread flour and the yeast. Add warm water, brown sugar, oil, and salt. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in rye flour, caraway seeds, and as much of the remaining bread flour as you can.
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2. Turn dough out onto a lightly floured surface. Knead in enough remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
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3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest 10 minutes. Meanwhile, lightly grease a baking sheet and sprinkle with cornmeal.
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4. Shape dough by gently pulling each portion into a ball, tucking edges under. Place on prepared baking sheet. Flatten each dough round slightly to about 6 inches in diameter. (Or, shape each dough half into a loaf shape by patting or rolling. Place in two greased 8x4x2-inch loaf pans.) If desired, lightly score top of bread with a sharp knife. Cover and let rise in a warm place until nearly double (30 to 45 minutes).
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5. Preheat oven to 375 degrees F. Brush tops of loaves with milk. Bake for 30 to 35 minutes or until top and sides are deep golden brown and bread sounds hollow when lightly tapped. Immediately remove from baking sheet (or pans). Cool on wire racks. 6. Makes 2 loaves (24 slices).<br />
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<strong>From the test kitchen</strong>
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Variation Peasant Rye Bread: Prepare as above, except reduce rye flour to 1 cup. Stir in 1/4 cup whole bran cereal and 1/4 cup yellow cornmeal with rye flour.<br />
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<strong>Nutrition Facts (Caraway-Rye Bread)</strong>
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Servings Per Recipe 24, Calories 126, Protein (gm) 4, Carbohydrate (gm) 24, Fat, total (gm) 2, Dietary Fiber, total (gm) 2, Sugar, total (gm) 3, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 44, Sodium (mg) 148, Potassium (mg) 63, Calcium (DV %) 10, Iron (DV %) 1, Starch () 2, Percent Daily Values are based on a 2,000 calorie diet<br />
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</div>Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com1tag:blogger.com,1999:blog-8955349996479375969.post-34097516249184516542011-12-28T12:46:00.001-05:002011-12-28T12:46:34.545-05:00King Arthur Flour: Classic Yellow Cake with Fudge Frosting<p><a href="http://www.kingarthurflour.com/blog/2011/12/26/classic-yellow-cake-with-chocolate-frosting-only-in-america/" target="_blank"><img style="margin: 0px 8px 2px 0px; display: inline; float: left" align="left" src="http://www.kingarthurflour.com/shop-img/1315594023226.jpg" width="177" height="177" /></a></p> <p align="center"><a href="http://www.kingarthurflour.com/recipes/classic-yellow-cake-with-fudge-frosting-recipe" target="_blank">Recipe at King Arthur Flour</a></p> <p align="center"><a href="http://www.kingarthurflour.com/blog/2011/12/26/classic-yellow-cake-with-chocolate-frosting-only-in-america/" target="_blank">Baking Banter Discussion</a></p> <p>What makes this cake classic? In our book, a "classic" yellow cake — read, '60s box-mix style, like Mom used to make — is marked by its pleasing moistness, its easy sliceability (no crumbling, please) and simple vanilla flavor. This cake has it all, and more: the fudge frosting on top is, well, the icing on the cake!</p> <h4>Recipe summary</h4> <dl><dt>Hands-on time: 20 mins. to 30 mins. </dt><dt>Baking time: 30 mins. to 35 mins. </dt><dt>Total time: 1 hrs 20 mins. to 1 hrs 35 mins. </dt><dt>Yield: one 9" round layer, 8 to 10 servings</dt></dl> <h4>Tips from our bakers</h4> <ul> <li>One small tweak transforms this recipe into one for Boston Cream Pie: split the cake into two rounds before frosting; fill with about 2 cups of your favorite pastry cream filling or vanilla pudding, and frost as directed. </li> <li>The frosting is easy to put together, but you need to work quickly once you add the hot butter mixture to the confectioners' sugar. It pours easily when warm, flowing across the cake and down its sides, then drying to a glossy sheen. But if you dub around, and let it cool, you're going to be applying frosting to cake with a spatula — and it won't look nearly as pretty. </li> <li>Can you substitute sour cream for the yogurt? Sure. Full-fat is best; and low-fat is OK, but avoid nonfat — the cake's texture will suffer. </li> <li>The frosting recipe makes a generous amount. It'll flow over the sides of the cake and pool a bit around the edge of the plate. To keep things neat, slip strips of parchment or waxed paper between cake and plate; frost the cake; and when the frosting is done oozing, gently tug the strips of paper out, taking the frosting with them and leaving a clean plate. Enjoy the extra frosting on ice cream, or just as is... </li> </ul> <h5>CAKE</h5> <ul> <li>1 cup granulated sugar </li> <li>1/2 cup unsalted butter, at room temperature </li> <li>2 large eggs </li> <li>1 tablespoon <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1259">vanilla extract</a> </li> <li>1/8 to 1/4 teaspoon <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=2323">almond extract</a> </li> <li>3/4 teaspoon salt </li> <li>2 teaspoons baking powder </li> <li>3/4 teaspoon baking soda </li> <li>1 2/3 cups <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3005">King Arthur Unbleached All-Purpose Flour</a> </li> <li>1 cup plain or vanilla yogurt; low-fat is OK, but please don't use nonfat* </li> <li>*Buying yogurt in 6-ounce containers? Substitute one 6-ounce container + 1/4 cup (2 ounces) milk. </li> </ul> <h5>FROSTING</h5> <ul> <li>5 tablespoons butter </li> <li>3 tablespoons unsweetened cocoa, natural or Dutch-process </li> <li>1/4 cup plain or vanilla yogurt; low-fat is fine </li> <li>1 teaspoon <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1259">vanilla extract</a> </li> <li>1/4 teaspoon <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=4447">espresso powder</a>, optional but good </li> <li>2 1/2 cups confectioners' sugar, sifted </li> </ul> <h4>Directions</h4> <p>1) Preheat the oven to 350°F. Lightly grease a 9" round cake pan that's at least 2" deep; for extra protection against sticking, line the pan with parchment, and grease the parchment.</p> <p>2) To make the cake: Beat together the sugar and butter until thoroughly combined.</p> <p>3) Add the eggs one at a time, beating well and scraping the bowl after each. After you've added the second egg, beat at high speed for 2 minutes; the batter will lighten in color and become fluffy.</p> <p>4) Add the vanilla, almond extract, salt, baking powder, and baking soda, stirring to combine.</p> <p>5) Starting and ending with the flour, alternately add the flour and yogurt to the mixture: 1/3 of the flour, half the yogurt, 1/3 of the flour, the remaining yogurt, and the remaining flour. Beat gently to combine after each addition. Scrape the bottom and sides of the bowl, and beat briefly.</p> <p>6) Spoon the batter into the pan. Bake the cake for 30 to 35 minutes, until it's golden brown on top, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.</p> <p>7) After 10 minutes, turn the cake out of the pan onto a rack to cool completely before frosting.</p> <p>8) To make the frosting: Sift the confectioners' sugar into a mixing bowl.</p> <p>9) Melt the butter in a small saucepan. Stir in the cocoa and yogurt.</p> <p>10) Bring the mixture to a boil, then remove from the heat. Stir in the vanilla and espresso powder. Add to the confectioners' sugar in the bowl, beating until smooth.</p> <p>11) Quickly pour over the cooled cake, while the frosting is still warm.</p> <p>Yield: one 9" cake, 8 to 10 servings.</p> <p align="center"><a href="http://www.kingarthurflour.com/shop/PrintRecipe?RID=3851&radio=1" target="_blank"><font size="4">PRINT THIS RECIPE</font></a></p> Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com1tag:blogger.com,1999:blog-8955349996479375969.post-35785144746463632582011-11-25T08:57:00.001-05:002011-11-25T08:57:38.356-05:00Just A Pinch Recipe Club: Corn Casserole<p align="center"><a title="Corn Casserole-1.jpg by meeyauw, on Flickr" href="http://www.flickr.com/photos/meeyauw/6399629447/"><img style="margin: 0px 8px 2px 0px; display: inline; float: left" alt="Corn Casserole-1.jpg" align="left" src="http://farm7.staticflickr.com/6047/6399629447_f48f0b331e_m.jpg" width="240" height="160" /></a></p> <em> <p align="left">This recipe, <a href="http://www.justapinch.com/recipe/supermomma5/corn-casserole/vegetable" target="_blank">from suppermomma5 at Just a Pinch Recipe Club</a>, is going to be one of our new Thanksgiving traditions. I may have baked it too long because we can eat it with our fingers like corn bread. John likes it that way, so I'm fine with that. It is easy to make and great to eat!</p> </em> <p align="center"><strong>Ingredients</strong></p> <strong></strong> <p align="left">1 can(s) regular sized can of creamed corn, undrained <br />1 can(s) regular sized can of corn, drained <br />1 box Jiffy cornbread mix or use following substitution <br />2 large eggs <br />1 stick butter, melted <br />2 to 3 c shredded cheddar cheese <br />1 c sour cream <br /> <br /><strong>Jiffy substitution</strong> <br />2/3 c flour <br />1/4 tsp salt <br />1 Tbsp baking powder <br />3 Tbsp sugar <br />1/2 c cornmeal</p> <p align="center"><strong>Directions</strong></p> <strong></strong> <p align="left">1 Combine all but half of the cheese in a bowl. <br />2 Pour into a large, greased 13x9 baking dish. <br />3 Bake at 350' until center is set & casserole is slightly golden, 35-40 minutes. <br />4 Sprinkle with remaining cheese & bake 5-10 more minutes.</p> _/\_/\_ Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com0tag:blogger.com,1999:blog-8955349996479375969.post-74678064391748071052011-09-03T09:42:00.001-05:002011-09-03T09:44:23.585-05:00Bon Appetit: Raspberry-Crème Fraiche Tart<p align="justify"><a href="http://www.bonappetit.com/recipes/2000/06/raspberry_creme_fraiche_tart" target="_blank"><em><img style="margin: 0px 8px 2px 0px; display: inline; float: left" align="left" src="http://www.bonappetit.com/images/magazine/2009/06/mare_raspberry_creme_fraiche_tart_v.jpg" width="180" height="200" /></em></a><a href="http://meeyauw-recipes.blogspot.com/2011/08/bon-appetit-creme-fraiche.html" target="_blank"><em>I made my own crème fraiche</em></a><em> because the store doesn’t have it and nobody knew what it was. I made it because of a <a href="http://www.bonappetit.com/recipes/quick-recipes/2009/07/no_bake_chocolate_raspberry_cream_pie" target="_blank">Bon Appetit recipe for raspberry cream pie</a> that looked good, tasted great, but was impossible to cut. We ended up chopping the cookie crust up and smashing the whole thing. My hope is that I can make this crème fraiche tart before the bears eat the newest crop of raspberries (they are busy eating apples and cherries right now). I have not tried this recipe yet: let’s hope it works out better than the other pie.</em></p> <p>8 TO 10 SERVINGS</p> <p>RECIPE BY <a href="http://www.bonappetit.com/search/query?contributorName=Deborah%20Madison" target="_blank">Deborah Madison</a></p> <p>PHOTOGRAPH BY <a href="http://www.bonappetit.com/search/query?contributorName=Brian%20Leatart" target="_blank">Brian Leatart</a></p> <p>JUNE 2000</p> <h5>INGREDIENTS</h5> <ul> <li>1/2 cup (1 stick) unsalted butter, room temperature</li> <li>3/4 cup plus 2 tablespoons sugar</li> <li>1/4 teaspoon salt</li> <li>4 large eggs</li> <li>1 teaspoon vanilla extract</li> <li>1 cup all purpose flour</li> <li>3/4 cup crème fraîche*</li> <li>2 cups fresh raspberries</li> <li>Powdered sugar (optional)</li> </ul> <p>*Available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat; mix in 2 tablespoons buttermilk. Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill.</p> <h5>PREPARATION</h5> <ul> <li> <p>Place baking sheet in bottom of oven. Preheat oven to 375°F. Wrap outside of 11-inch-diameter tart pan with removable bottom with foil. Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended. Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth. Add flour; beat just until blended. Spread batter over bottom and 1/2 inch up sides of pan.</p> </li> <li> <p>Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and crème fraîche in bowl until well blended. Spread custard over batter. Arrange berries 1/4 inch apart atop custard. Sprinkle tart with 2 tablespoons sugar.</p> </li> <li> <p>Bake tart until set and brown around edges, about 45 minutes. Cool. <strong>DO AHEAD</strong> <i>Can be made 1 day ahead. Cover loosely with foil; chill. Serve at room temperature.</i></p> </li> <li> <p>Remove pan sides. Place tart on platter. Dust with powdered sugar, if desired.</p> </li> <li> <p><strong><big>Hungry for More?</big></strong> If you have a question about this recipe, <a href="http://www.bonappetit.com/contact/contactEditor" target="_blank">contact</a> our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our <a href="http://www.bonappetit.com/tipstools/slideshows/2008/04/berry_desserts" target="_blank">Berry Desserts Slideshow</a>.</p> </li> </ul> <p>_/\_/\_</p> Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com0tag:blogger.com,1999:blog-8955349996479375969.post-35433847790510016662011-09-03T09:28:00.001-05:002011-09-03T09:28:55.496-05:00Foodista: One-Pot Chili Mac<p><a href="http://www.foodista.com/blog/2011/08/28/one-pot-chili-mac" target="_blank"><img style="margin: 0px 8px 2px 0px; display: inline; float: left" align="left" src="http://cf2.foodista.com/sites/default/files/styles/featured/public/field/image/chili_0.jpg" width="200" height="132" /></a><em>Now that school has started again, I need recipes that I can make ahead. One pot is great, also. This has everything we like tossed in all together. I haven’t tried it yet.  <a href="http://www.foodista.com/blog/author/lrodrigues" target="_blank">Recipe by Leah Rodrigues</a>. <a href="http://www.foodista.com/blog/2011/08/28/one-pot-chili-mac" target="_blank">Recipe at Foodista. Photograph by jeffreyw.</a></em></p> <p>We have all had Hamburger Helper at least once in our day.  Some of us may have fond memories of the convenience food while others not so much.  This recipe will change your mind about chili mac.  Homemade chili is cooked with noodles and finished with a mountain of cheddar cheese.  This one-pot meal can be made any night of the week.  Try making this version of chili mac at home and let me know if you prefer it to the boxed variety.</p> <p><a href="http://www.foodista.com/recipe/YDNZDDLF/chili-mac" target="_blank">Chili Mac</a></p> <p><strong>Ingredients</strong>:</p> <p>1 lb lean ground turkey <br />1 medium onion, diced <br />1 medium bell pepper, diced <br />2 cloves garlic, diced <br />1 tablespoon ground cumin <br />1 teaspoon smoked paprika <br />1 teaspoon dried oregano <br />1 teaspoon dried cilantro <br />chili powder to taste <br />1 – 6 oz can tomato paste <br />1 – 15 oz can kidney or pinto beans, rinsed and drained <br />4 cups chicken stock <br />2 cups elbow macaroni <br />2 cups mild cheddar shredded cheese <br />2 cups chopped fresh tomatoes, or 1 can (15 oz) diced tomatoes <br />olive oil <br />freshly chopped cilantro, as garnish </p> <p><strong>Directions</strong>:</p> <p>1. Preheat a large skillet. Drizzle with olive oil. Add ground turkey, onions, bell peppers and garlic. Cook until beef is browned and vegetables are tender.</p> <p>2. Add cumin, paprika, oregano, cilantro and salt and pepper to ground turkey. Add chili powder at this step if you want a spicier dish. Add tomato paste, beans, diced or canned tomatoes and chicken stock. Bring to a boil and add macaroni.</p> <p>3. Turn to a simmer and cover. Cook until macaroni is tender, about 10 minutes. Add cheese and mix until blended.</p> <p>_/\_/\_</p> Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com0tag:blogger.com,1999:blog-8955349996479375969.post-41537012005523593962011-08-24T13:17:00.001-05:002011-08-24T13:17:28.463-05:00Recipe.com: Two Baby Back Ribs Recipes<a href="http://www.recipe.com/freds-finest-baby-back-ribs/" target="_blank"><img style="margin: 0px 8px 2px 0px; display: inline; float: left" align="left" src="http://www.recipe.com/images/freds-finest-baby-back-ribs-106056-s.jpg" width="200" height="200" /></a> <p align="justify"><em>I have never made ribs before and I think I have only had them a couple of times. The time has come to try them and I have chosen these two recipes to use separately or in combination. From <a href="http://www.recipe.com/" target="_blank">recipe.com</a>.</em></p> <h3 align="center"><font size="1"><a href="http://www.recipe.com/freds-finest-baby-back-ribs/" target="_blank">Fred's Finest Baby Back Ribs</a></font> <br /><font size="1"><em><a href="http://www.recipe.com/freds-finest-baby-back-ribs/">http://www.recipe.com/freds-fines…</a></em></font></h3> <p align="justify">No offense to those chicken folks but here's the "finger lickin' good" meal. These ribs are mouth-happy perfection. The key is slow-roasting heat combined with moisture to create steam that melts away some of the fat and softens the meat. I like to start these in the oven, but if you prefer to do it entirely on the grill, I've provided that method too. No matter which way you start the ribs, finish them over direct heat to get a nice carmelization of the sauce.</p> <p><strong>Ingredients</strong> <br />6 racks baby back ribs, roughly 12 pounds (spareribs will also work) <br />1/4 cup  Dijon mustard <br />1 tablespoon  brown sugar <br />1 tablespoon  paprika <br />1 teaspoon  chili powder <br />1/4 teaspoon  cayenne <br />1/4 teaspoon  kosher salt <br />  Freshly ground black pepper <br />1/4 cup  water or apple cider <br />1 cup  barbecue sauce (use your favorite) <br />2 tablespoons  honey, or as needed</p> <p><strong>Directions</strong></p> <p><strong>TO OVEN-ROAST THE RIBS:</strong></p> <p>Preheat your oven to 300 degrees F.</p> <p>Rinse the ribs and pat them dry. Remove the membranes from the back of the ribs. Place the ribs on a baking sheet and brush the ribs generously with the mustard. Combine the sugar, paprika, chili powder, cayenne, and salt in a small bowl. Sprinkle this mixture over both sides of the ribs. Grind fresh pepper over the ribs.</p> <p>Place the ribs in an aluminum roasting bag and add the water. Seal the bag tightly, place on a baking sheet, and put in the oven. Slowly cook the ribs for 45 minutes to 1 hour. Remove the bag from the oven and let the ribs cool in the roasting bag for 30 minutes. Open the bag away from you in case there is residual steam. The ribs are ready for the next step when you can grab them with a pair of tongs, lift them up, and they bend easily.</p> <p><strong>OR TO GRILL-ROAST THE RIBS:</strong></p> <p>Set up your grill for indirect cooking. Add some wood chips or hunks of wood, like hickory or oak, to your smoke box, or make a foil-smoking packet. Let some smoke build in your grill, then place the ribs (brushed with the mustard and rub) on the grill, bone side down, and adjust the temperature to low. You want the temperature to stay at about 200 degrees F, so check with an oven thermometer. Smoke for about 3 hours, replenishing the wood chips as needed. About every 45 minutes, spray the ribs with apple cider. The ribs are ready for the next step when you can grab them with a pair of tongs, lift them up, and they bend easily.</p> <p><strong>TO FINISH THE RIBS:</strong></p> <p>Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.</p> <p>When the grill is hot, reduce the heat to medium and place the ribs, meaty side down, on the grill. Close the lid and cook for about 15 minutes, then turn. Brush the seared side with the barbecue sauce, cover again, and cook for another 10 to 15 minutes. Turn, brush with sauce, cover, and let them enjoy the heat for another 10 minutes. Brush the same side with sauce again, cover, and cook for no more than 5 minutes. Uncover, drizzle the ribs with the honey, and let them stay on the heat a couple of minutes more to allow the honey to glaze. Remove and serve to hoots and hollers.</p> <p><strong>TIP</strong></p> <p>Make Ahead: You can grill- or oven-roast the ribs several days ahead and even freeze them. If you do freeze them, let them cool completely (in the roasting bag, if they're oven-roasted) then drain off any liquid, wrap them well in foil or the roasting bag, and stick them in the freezer. Thaw before finishing the ribs.</p> <p align="center"><font size="3"><strong><a href="http://www.recipe.com/print/?recipeId=25300172" target="_blank">PRINT THIS RECIPE</a></strong></font></p> <p align="center">++++++++++++++++++++++++++++++++++++</p> <p align="center"><a href="http://www.recipe.com/sweet-and-spicy-bbq-baby-back-ribs/" target="_blank"><strong><font size="3">Sweet & Spicy BBQ Baby Back Ribs</font></strong> <br /></a><a href="http://www.recipe.com/sweet-and-spicy-bbq-baby-back-ribs/" target="_blank"><em>http://www.recipe.com/sweet-and-spicy. . .</em></a><em> </a></em></p> <p>Ingredients</p> <ul> <li> <p>1 cup  catsup</p> </li> <li> <p>1/4 cup  mild-flavored molasses</p> </li> <li> <p>1/4 cup  lemon juice</p> </li> <li> <p>2 tablespoons  soy sauce</p> </li> <li> <p>1/2 teaspoon  crushed red pepper</p> </li> <li> <p>3 to 3-1/2 pounds  pork loin back ribs or meaty pork spare ribs</p> </li> <li> <p>1/2 teaspoon  onion salt</p> </li> <li> <p>1/2 teaspoon  pepper</p> </li> </ul> <p>Directions</p> <p>1  For glaze, in a small saucepan combine catsup, molasses, lemon juice, soy sauce, and crushed red pepper. Heat and stir until bubbly. Cool, cover, and chill for up to 5 days.</p> <p>2 Cut the ribs into serving-size pieces; place in a Dutch oven. Add enough water to cover ribs. Bring to boiling; reduce heat. Cover and simmer 30 minutes. Drain ribs; cool slightly. Season ribs with onion salt and pepper.</p> <p>3 To grill ribs, in a covered grill arrange preheated coals around a drip pan. Test for medium heat above drip pan. Place precooked ribs on grill rack over the drip pan, but not over the coals. Cover and grill for 45 to 50 minutes or until ribs are tender, brushing occasionally with glaze during the last 10 minutes of grilling. Heat the remaining glaze on the grill or stovetop until bubbly; pass with ribs. Makes 4 servings.</p> <p><strong>Nutrition Facts</strong></p> <p>Calories 661, Total Fat 41 g, Saturated Fat 16 g, Cholesterol 162 mg, Sodium 1654 mg, Carbohydrate 34 g, Fiber 1 g, Protein 40 g. Daily Values: Vitamin A 8%, Vitamin C 29%, Calcium 9%, Iron 27%. <br />Percent Daily Values are based on a 2,000 calorie diet</p> <p align="center"><strong><font size="3"><a href="http://www.recipe.com/print/?recipeId=1620366923" target="_blank">PRINT THIS RECIPE</a></font></strong></p> <p>_/\_/\_</p> Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com0tag:blogger.com,1999:blog-8955349996479375969.post-22002429608833745392011-08-23T10:20:00.001-05:002011-08-23T10:20:07.594-05:00Cabot Creamery: Make-Ahead Spaghetti Pie<p><a href="http://www.cabotcheese.coop/pages/recipes/recipe.php?id=436" target="_blank"><img style="margin: 0px 8px 2px 0px; display: inline; float: left" align="left" src="http://www.cabotcheese.coop/usr_images/siteImages/mid/Make-AheadSpaghettiPie.jpg" width="200" height="161" /></a></p> <p align="left"><strong>Ingredients:</strong></p> <p align="left">1 pound lean ground turkey or extra-lean ground beef <br />1/4 teaspoon salt <br />1/4 teaspoon black pepper <br />1 (28-ounce) can crushed tomatoes with Italian herbs <br />1 (8-ounce) container Cabot Light Sour Cream <br />2 teaspoons chopped garlic <br />6 ounces grated Tomato Basil Cheddar (about 1 1/2 cups), divided* <br />4 cups hot cooked spaghetti (about 8 ounces uncooked pasta) <br />Cooking spray <br /> <br />1. Cook meat in a large skillet over medium heat until browned, stirring to crumble. Stir in salt, pepper, and crushed tomatoes. Bring to a boil; reduce heat, and simmer for 5-10 minutes or until thickened. <br /> <br />2. Meanwhile, combine sour cream, garlic and 1/2 cup cheddar in a small bowl. Place spaghetti noodles in a 9-inch deep dish pie plate or 2-quart casserole dish coated with cooking spray. <br /> <br />3. Spread sour cream mixture over spaghetti noodles. Spoon meat mixture over sour cream mixture, using slotted spoon. Sprinkle with remaining cheese. Cover and refrigerate until ready to bake. <br /> <br />4. Preheat oven to 350°F. Bake for 30 minutes or until hot and bubbly. <br /> <br /><i>*Note: If Tomato-Basil Cheddar is unavailable, substitute equal amount of Sharp Cheddar tossed with 1/4 teaspoon dried Italian herbs.</i> <br /> <br />Nutrition Analysis <br />Calories 340, Total Fat 14g, Saturated Fat 7g, Sodium 400mg, Carbohydrates 32g, Dietary Fiber 3g, Protein 23g, Calcium 250mg</p> <p>Makes 8 servings</p> <p align="center"><a href="http://www.cabotcheese.coop/pages/recipes/recipe.php?id=436" target="_blank">Recipe from Cabot e-mail newsletter</a></p> <p align="center"><strong><font size="3"><a href="http://www.kingarthurflour.com/shop/PrintRecipe?RID=274&radio=1" target="_blank">PRINT THIS RECIPE</a></font></strong></p> <p>_/\_/\_</p> Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com0tag:blogger.com,1999:blog-8955349996479375969.post-49608615115083866042011-08-22T20:13:00.001-05:002011-08-22T20:15:45.579-05:00Bon Appetit: Crème Fraiche<p align="center"><a title="Creme Fraiche-1.jpg by meeyauw, on Flickr" href="http://www.flickr.com/photos/meeyauw/6071666444/" target="_blank"><img alt="Creme Fraiche-1.jpg" src="http://farm7.static.flickr.com/6089/6071666444_d373c1f57b.jpg" width="500" height="440" /></a> <br /><em>My creme fraiche sitting for 24 hours with the <a href="http://meeyauw-recipes.blogspot.com/2011/08/bon-appetit-bread-and-butter-pickles.html" target="_blank">pickle jars</a> and some wild apples.</em></p> <p align="justify"><em>Nobody sells creme fraiche here, so I had to make it for a special raspberry cream-like pie from Bon Appetite that I want to make. It seems an extravagant ingredient to make (the recipe calls for 1/4 cup and the 1 cup batch you make lasts only 10 days). But that's life. This recipe is from <a href="http://www.bonappetit.com/tipstools/ingredients/2008/04/creme_fraiche" target="_blank">Bon Appetite</a>. Do <strong>not</strong> use ultra pasteurized cream!Here's the directions . . .</em> </p> <p align="justify">With a tangy flavor and thick consistency, crème fraîche is the natural result of letting cream skimmed off the top of milk ferment at a warm temperature-or at least it is in its native France. In America, we pasteurize milk, killing off the bacteria that would cause fermentation. To make crème fraïche with American cream, you have to add buttermilk or sour cream; they contain bacteria that thicken cream.</p> <p align="justify">Similar to sour cream, crème fraîche makes a delicious topping for desserts and adds body and flavor to sauces and pasta dishes.</p> <p align="left"><strong>How to make your own crème fraîche:</strong></p> <p align="justify">Combine 2 tablespoons of buttermilk with 1 cup of whipping cream in a glass container. Cover and let it sit at room temperature (about 70ºF) for 8 to 24 hours. Don't despair if your cream doesn't thicken after 22 hours; sometimes it happens nearly all at once. When it has thickened, stir well and refrigerate up to 10 days</p> <p align="justify">_/\_/\_</p> Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com0tag:blogger.com,1999:blog-8955349996479375969.post-50426390674042273522011-08-21T23:24:00.001-05:002011-08-21T23:24:06.980-05:00Bon Appetit: Bread and Butter Pickles<p align="left"><a title="Making Bread & Butter Pickles-2.jpg by meeyauw, on Flickr" href="http://www.flickr.com/photos/meeyauw/6067797839/" target="_blank"><img style="display: block; float: none; margin-left: auto; margin-right: auto" alt="Making Bread & Butter Pickles-2.jpg" src="http://farm7.static.flickr.com/6205/6067797839_29fbee71f7.jpg" width="500" height="333" /></a></p> <p align="justify"><em>We have dozens of wonderful cucumbers from the garden this summer. John made 6 pints of relish (the recipe will come later), and today we made pickles. The photos are my own from when we made the pickles using this recipe. The recipe can be found at </em><a href="http://www.bonappetit.com/recipes/2011/08/bread-and-butter-pickles" target="_blank"><em>http://www.bonappetit.com/recipes/2011/08/bread-and-butter-pickles</em></a><em>. We tasted the pickle juice after we finished canning the pickles. It was wonderful, with a great “bite.” We can’t taste the pickles for one week.</em></p> <p>These old-school sandwich pickles strike the perfect sweet-sour balance.</p> <p>MAKES ABOUT 2 QUARTS</p> <p>RECIPE BY <a href="http://www.bonappetit.com/search/query?contributorName=Kevin%20West" target="_blank">Kevin West</a></p> <p>AUGUST 2011</p> <p align="center"><a title="Making Bread & Butter Pickles-3.jpg by meeyauw, on Flickr" href="http://www.flickr.com/photos/meeyauw/6067798255/" target="_blank"><img alt="Making Bread & Butter Pickles-3.jpg" src="http://farm7.static.flickr.com/6207/6067798255_33f461a7ba.jpg" width="500" height="333" /></a> <br /><em>John has made a knife that uniformly cuts 1/4 inch slices, <br />which was perfect for the cucumbers.</em></p> <h5>INGREDIENTS</h5> <ul> <li>2 1/2 pounds Kirby cucumbers, cut crosswise into 1/4 inch rounds (about 8 cups) <em>(We used the small cucumbers from the garden, about 4-6 inches long.)</em> </li> <li>2 cups thinly sliced red onions (We used a combination of red and yellow.) </li> <li>1/3 cup pickling salt </li> <li>2 cups apple cider vinegar </li> <li>1 1/4 cups (packed) light brown sugar </li> <li>1 tablespoon grated peeled fresh ginger </li> <li>1 tablespoon turmeric </li> <li>1 tablespoon yellow mustard seeds </li> <li>1 1/2 teaspoons coriander seeds </li> <li>1 teaspoon celery seeds </li> <li>2 Fresno chilies or red jalapeños, pricked with a toothpick <em>(We used green because no red was available. We also cut them into thick slices.)</em> </li> </ul> <p align="center"><a title="Making Bread & Butter Pickles-4.jpg by meeyauw, on Flickr" href="http://www.flickr.com/photos/meeyauw/6068343330/"><img alt="Making Bread & Butter Pickles-4.jpg" src="http://farm7.static.flickr.com/6209/6068343330_993470d428.jpg" width="500" height="333" /></a> <br /><em>The cucumbers, onions and salt are ready for the refrigerator.</em></p> <h5>PREPARATION</h5> <ul> <li> <p>Toss together cucumbers, onions, and salt in a large bowl. Add 3 cups ice; set aside for 2 hours. Drain; rinse well and drain again.</p> </li> <li> <p>Combine vinegar and the remaining ingredients with 1 cup water in a large pot; bring to a boil, stirring to dissolve sugar. Add cucumbers and onions; return to a boil.</p> </li> <li> <p>Ladle hot vegetables and pickling liquid into 2 clean, hot 1-quart jars, dividing equally. Press vegetables to completely submerge in liquid, leaving 1/2 inch space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes.</p> </li> </ul> <p align="center"><a title="Making Bread & Butter Pickles-5.jpg by meeyauw, on Flickr" href="http://www.flickr.com/photos/meeyauw/6067799221/"><img alt="Making Bread & Butter Pickles-5.jpg" src="http://farm7.static.flickr.com/6196/6067799221_68f473b6af.jpg" width="500" height="333" /></a> <br /><em>After several hours, I drained and rinsed the mixture.</em></p> <p><b><big>Hungry for More?</big></b> If you have a question about this recipe, <a href="http://www.bonappetit.com/contact/contactEditor">contact</a> our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our <a href="http://www.bonappetit.com/recipes/slideshows/2008/04/summer_sides_slideshow#slide=1">Summer Sides Slideshow</a>.</p> <ul></ul> <ul> <li> <h5>NUTRITIONAL INFORMATION</h5> <p>1 tablespoon contains: <br />Calories (kcal) 19.4 <br />%Calories from Fat 0.0 <br />Fat (g) 0.0 <br />Saturated Fat (g) 0.0 <br />Cholesterol (mg) 0.0 <br />Carbohydrates (g) 4.4 <br />Dietary Fiber (g) 0.4 <br />Total Sugars (g) 3.5 <br />Net Carbs (g) 4.0 <br />Protein (g) 0.2 <br />Sodium (mg) 60.9</p> </li> </ul> <p align="center"><a title="Making Bread & Butter Pickles-7.jpg by meeyauw, on Flickr" href="http://www.flickr.com/photos/meeyauw/6068344308/"><img alt="Making Bread & Butter Pickles-7.jpg" src="http://farm7.static.flickr.com/6071/6068344308_4b577faf98.jpg" width="500" height="333" /></a> <br /><em>The sterilized pint jars.</em> </p> <p align="center"><a title="Making Bread & Butter Pickles-8.jpg by meeyauw, on Flickr" href="http://www.flickr.com/photos/meeyauw/6067800355/"><img alt="Making Bread & Butter Pickles-8.jpg" src="http://farm7.static.flickr.com/6197/6067800355_d9548bab71.jpg" width="500" height="333" /></a> <br /><em>The lids waited in a hot water bath.</em></p> <p align="center"><a title="Making Bread & Butter Pickles-9.jpg by meeyauw, on Flickr" href="http://www.flickr.com/photos/meeyauw/6068345788/"><img alt="Making Bread & Butter Pickles-9.jpg" src="http://farm7.static.flickr.com/6090/6068345788_a878aed76d.jpg" width="500" height="333" /></a> <br /><em>The first jar is filled.</em></p> <p align="center"><a title="Making Bread & Butter Pickles 9A-1.jpg by meeyauw, on Flickr" href="http://www.flickr.com/photos/meeyauw/6067873123/"><img alt="Making Bread & Butter Pickles 9A-1.jpg" src="http://farm7.static.flickr.com/6073/6067873123_5df0a706aa.jpg" width="500" height="326" /></a> <br /><em>Seven pints are put into the hot water bath.</em></p> <p align="center"><a title="Making Bread & Butter Pickles-10.jpg by meeyauw, on Flickr" href="http://www.flickr.com/photos/meeyauw/6068346166/"><img alt="Making Bread & Butter Pickles-10.jpg" src="http://farm7.static.flickr.com/6205/6068346166_7b760a5449.jpg" width="500" height="333" /></a> <br /><em>The jars have to be covered with boiling water in the canner.</em></p> <p align="center"><a title="Making Bread & Butter Pickles-12.jpg by meeyauw, on Flickr" href="http://www.flickr.com/photos/meeyauw/6068346824/"><img alt="Making Bread & Butter Pickles-12.jpg" src="http://farm7.static.flickr.com/6186/6068346824_8c665fa814.jpg" width="500" height="343" /></a> <br /><em>The pickles!</em></p> <p align="center"><strong><font size="3"><a href="http://www.bonappetit.com/recipes/2011/08/bread-and-butter-pickles" target="_blank">PRINT THIS RECIPE</a></font></strong></p> <p align="left"><strong>_/\_/\_</strong></p> Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com0tag:blogger.com,1999:blog-8955349996479375969.post-66685679054703491142011-08-21T11:42:00.000-05:002011-08-21T11:48:13.846-05:00Food52: 12 Fun Things to Cook with Your Kids - Blog - food52 - food community, recipe search and cookbook contests<a href="http://www.food52.com/blog/2379_12_fun_things_to_cook_with_your_kids" target="new">12 Fun Things to Cook with Your Kids - Blog - food52 - food community, recipe search and cookbook contests</a><br />
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This is good stuff!
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<center><a class="twitter-share-button" count="horizontal" href="http://twitter.com/share" via="meeyauw">Tweet</a><script src="http://platform.twitter.com/widgets.js" type="text/javascript">
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Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com0tag:blogger.com,1999:blog-8955349996479375969.post-80426530340881734442011-08-21T11:41:00.000-05:002011-08-21T11:41:59.940-05:0012 Fun Things to Cook with Your Kids - Blog - food52 - food community, recipe search and cookbook contests<a href="http://www.food52.com/blog/2379_12_fun_things_to_cook_with_your_kids" target="new">12 Fun Things to Cook with Your Kids - Blog - food52 - food community, recipe search and cookbook contests</a><div>
<br /></div><div>This is good stuff!
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<br /><p></p><center><a href="http://twitter.com/share" class="twitter-share-button" count="horizontal" via="meeyauw">Tweet</a><script type="text/javascript" src="http://platform.twitter.com/widgets.js"></script><p></p></center><span style="font-size:85%;">_/\_/\_</span></div>Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com0tag:blogger.com,1999:blog-8955349996479375969.post-55026330469397273262011-08-21T09:41:00.001-05:002011-08-21T09:41:52.240-05:00Foodista: Homemade Pop Tarts<p align="center"><img style="display: block; float: none; margin-left: auto; margin-right: auto" src="http://cf2.foodista.com/sites/default/files/styles/featured/public/field/image/pop%20tart.jpg" width="400" height="264" /> <br /><em>Image Source: </em><a href="http://www.flickr.com/photos/jamieanne/6028153598/in/photostream/" target="_blank"><em>jamieanne</em></a> <br /><em>Recipe by </em><a href="http://www.foodista.com/blog/author/lrodrigues" target="_blank"><em>Leah Rodrigues</em></a></p> <p align="justify"><a href="http://www.foodista.com/" target="_blank"><em>Foodista</em></a><em> tends to over-define. Thus, by clicking “water” in the recipe below you can learn what water is. This is helpful if you don’t know how to blend pastry dough, so we take the good with the ridiculous. Put real fruit or pie filling in these!</em></p> <p align="justify">We know Pop Tarts as the breakfast treat that comes from a cardboard box.  But, we can actually make these at home.  They are more delicious and healthier for you (no preservatives and artificial coloring).  This is the basic recipe; however, you can customize your pop tarts to your favorite flavor.  Add cinnamon apples for apple pie flavor or chocolate.  Whatever flavor you find in a box is possible at home (maybe with the exception of blue raspberry).</p> <p align="center"><a href="http://www.foodista.com/recipe/L4F8K2NF/homemade-pop-tarts" target="_blank">Pop Tarts</a></p> <p><strong>Ingredients:</strong></p> <p>4 cups <a href="http://www.foodista.com/blog/2011/4YMSSPXL" target="_blank">Flour</a> <br />1 3/4 cups <a href="http://www.foodista.com/blog/2011/WMRQ3T53" target="_blank">Vegetable Shortening</a> <br />2 tablespoons <a href="http://www.foodista.com/blog/2011/6H6G87VP" target="_blank">Sugar</a> <br />1 teaspoon <a href="http://www.foodista.com/blog/2011/J2KTPXCW" target="_blank">Baking Powder</a> <br />1 teaspoon <a href="http://www.foodista.com/blog/2011/7WDLGSY7" target="_blank">Salt</a> <br />1 <a href="http://www.foodista.com/blog/2011/2PVT278D" target="_blank">Egg</a> <br />1 teaspoon <a href="http://www.foodista.com/blog/2011/Y4YDG2F4" target="_blank">Vinegar</a> <br />1/2 cup <a href="http://www.foodista.com/blog/2011/food/PXTR53Z5/water" target="_blank">Cold</a> <a href="http://www.foodista.com/blog/2011/PXTR53Z5" target="_blank">Water</a> <br />16 tablespoons <a href="http://www.foodista.com/blog/2011/" target="_blank">Jam -- any flavor, divided</a></p> <p><strong>Directions</strong>:</p> <p>In a large bowl, <a href="http://www.foodista.com/blog/2011/XZBDDD5G" target="_blank">cut</a> flour and shortening together with pastry <a href="http://www.foodista.com/blog/2011/S6W4FR7F" target="_blank">blender</a> or two butter knives, until completely <a href="http://www.foodista.com/blog/2011/S6W4FR7F" target="_blank">blended</a> (mixture will resemble crumbs). Add sugar, <a href="http://www.foodista.com/blog/2011/HF7TLMS7" target="_blank">baking powder,</a> <a href="http://www.foodista.com/blog/2011/DPSVTKVY" target="_blank">salt,</a> egg, vinegar and cold water. <a href="http://www.foodista.com/blog/2011/7S3QCKWK" target="_blank">Mix</a> with hands until mixture forms a ball.<a href="http://www.foodista.com/blog/2011/X75YQJ6B" target="_blank">Wrap</a> in plastic <a href="http://www.foodista.com/blog/2011/X75YQJ6B" target="_blank">wrap</a> and <a href="http://www.foodista.com/blog/2011/ZSSVQ6FG" target="_blank">refrigerate</a> for 30 minutes.</p> <p>Divide dough into fourths, <a href="http://www.foodista.com/blog/2011/ZSSVQ6FG" target="_blank">refrigerating</a> the portions you are not working with yet.</p> <p>Take first 1/4 of dough and <a href="http://www.foodista.com/blog/2011/LTNN8R88" target="_blank">roll</a> out onto a floured surface. <a href="http://www.foodista.com/blog/2011/XZBDDD5G" target="_blank">Cut</a> into rectangles using a sharp knife. It is helpful to make a template the size you wish your pop tarts to be, from cardboard or heavy plastic, so they will be a uniform size. Spread on tbsp. jam on one half of the rectangles, leaving a half inch or so on the edges without jam. Cover with the other half of the rectangles. Crimp edges with a fork. <a href="http://www.foodista.com/blog/2011/RNT367Z2" target="_blank">Bake</a> at 350 degrees F. for 12 - 15 minutes or until the pie dough is evenly <a href="http://www.foodista.com/blog/2011/D434P8MH" target="_blank">browned</a> and cooked through. <a href="http://www.foodista.com/blog/2011/GZFHJC5K" target="_blank">Cool</a> completely and place into zip baggies for storage until you are ready to eat them. Repeat with remaining dough and jam until it is all completed.</p> <p>Variation: <a href="http://www.foodista.com/blog/2011/3BL7DPJ8" target="_blank">Glaze</a> pop tarts with a simple <a href="http://www.foodista.com/blog/2011/3BL7DPJ8" target="_blank">glaze</a> made from powdered sugar, milk and vanilla <a href="http://www.foodista.com/blog/2011/QQBJYYGF" target="_blank">extract.</a> Be sure to let <a href="http://www.foodista.com/blog/2011/3BL7DPJ8" target="_blank">glaze</a> <a href="http://www.foodista.com/blog/2011/RF7SRX43" target="_blank">dry</a> hard before placing pop tarts into storage baggies.</p> <p>Pop-Tarts may be <a href="http://www.foodista.com/blog/2011/36R8LV5G" target="_blank">stored</a> up to one week as you would <a href="http://www.foodista.com/blog/2011/36R8LV5G" target="_blank">store</a> <a href="http://www.foodista.com/blog/2011/482ZKJDV" target="_blank">bread,</a> or <a href="http://www.foodista.com/blog/2011/YCPJKCW5" target="_blank">frozen</a> for up to 3 months before use.</p> <h4></h4> <p> _/\_/\_</p> Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com3tag:blogger.com,1999:blog-8955349996479375969.post-3734125665512285442011-08-18T11:37:00.001-05:002011-08-18T11:37:55.389-05:00BetterRecipes: Smothered Chicken Breasts<p><a href="http://chicken.betterrecipes.com/smothered-chicken-breasts-1.html?sssdmh=dm17.544523&esrc=nwbr081711&email=1504315985" target="_blank"><img style="margin: 0px 8px 2px 0px; display: inline; float: left" align="left" src="http://chicken.betterrecipes.com/uploads/photo/280x205/a/5/a5640fba375e89fcbb09cd31d31ab774.jpg" width="200" height="146" /></a></p> <p>Recipe from <a href="http://chicken.betterrecipes.com/smothered-chicken-breasts-1.html" target="_blank">BetterRecipes e-mail newsletter</a>. Recipe developed by <a href="http://www.betterrecipes.com/cooks/lucaswilliamsgrandma" target="_blank">lucaswilliamsgrandma</a>.</p> <p align="left">INGREDIENTS: <br />4 Boneless Skinless Chicken Breast Halves, 6 ounces each <br />¼ tsp Salt <br />¼ tsp Lemon-pepper Seasoning <br />1 Tbsp Canola Oil <br />8 Bacon Strips <br />1 Medium Onion, sliced <br />¼ cup Packed Brown Sugar <br />/2 cup Shredded Colby-Monterey Jack Cheese</p> <p align="left">DIRECTIONS: <br />1. Sprinkle chicken with salt and lemon-pepper. 2. In a large skillet, cook chicken in oil for 6-7 minutes on each side or until a meat thermometer reads 170°; remove and keep warm. <br /> <br />3. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. <br /> <br />4. In the drippings, sauté onion and brown sugar until onion is tender and golden brown. <br /> <br />5. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese.</p> <p align="left">_/\_/\_</p> Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com0tag:blogger.com,1999:blog-8955349996479375969.post-32712056740076098832011-08-18T10:06:00.001-05:002011-08-18T10:06:57.604-05:005@5: Meatballs and Tomato Sauce<p><strong><font size="3"><a href="http://eatocracy.cnn.com/2011/08/17/55-tips-for-great-meatballs/" target="_blank">Beef Meatballs</a></font></strong> <br /><em>Makes about 24 golf ball-sized meatballs</em></p> <p>Ingredients</p> <ul> <li>2 pounds 80% lean beef, ground</li> <li>2 teaspoons salt</li> <li>1/4 teaspoon chili flake</li> <li>1/2 teaspoon fennel seed, ground</li> <li>1/2 cup breadcrumbs</li> <li>1/4 cup parsley, chopped</li> <li>1 tablespoon oregano, chopped</li> <li>1 cup fresh ricotta cheese</li> <li>2 eggs</li> <li>2 tablespoons olive oil</li> </ul> <p>Cooking Directions</p> <ol> <li>Preheat the oven to 450 degrees Fahrenheit. </li> <li>Combine all of the ingredients except for the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated. </li> <li>Drizzle the olive oil into a large baking dish (9 x 12) making sure to evenly coat the entire surface (use your hand to help spread the oil). </li> <li>Roll the mixture into round, golf ball-sized meatballs, making sure to pack the meat firmly. </li> <li>Place the balls into the oiled baking dish such that all of the meatballs are lined up evenly in rows and are touching each of their four neighbors in a grid. </li> <li>Roast until firm and cooked through - about 20 minutes. </li> <li>While the meatballs are roasting, heat four cups of tomato sauce in a small pot over a medium-high flame, stirring constantly. </li> <li>When the meatballs are firm and fully cooked, drain the excess grease from the pan. Pour the tomato sauce over them and continue roasting for another 14 minutes.</li> </ol> <p><strong><font size="3"><a href="http://eatocracy.cnn.com/2011/08/17/55-tips-for-great-meatballs/" target="_blank">Classic Tomato Sauce</a></font></strong></p> <p><em>Makes 7 cups</em></p> <p>Ingredients</p> <ul> <li>1 yellow onion, small dice (about 1 1/2 cups)</li> <li>1 bay leaf</li> <li>1 sprig fresh oregano (or 1/2 teaspoon dry)</li> <li>2 cloves garlic, peeled and roughly chopped</li> <li>2 tablespoons tomato paste</li> <li>1/4 cup olive oil</li> <li>2 teaspoons salt</li> <li>2 28-ounce cans of canned tomatoes, chopped (preferably San Marzano)</li> </ul> <p>Cooking Directions</p> <ol> <li>Cook the onions with the olive oil, oregano, bay, garlic and salt over medium heat in a large pot (12-quart), stirring constantly until soft and translucent (about 15 minutes). </li> <li>Add the tomato paste and continue cooking for five minutes. </li> <li>Add the canned tomatoes and stir constantly until the sauce begins to boil. </li> <li>Continue cooking for 1 hour, stirring ever four or five minutes so that the sauce does not burn. </li> <li>Season with extra salt to taste.</li> </ol> <p>from <a href="mailto:5@5">5@5 eatocracy blog</a></p> <p>_/\_/\_</p> Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com0tag:blogger.com,1999:blog-8955349996479375969.post-5318731122334454852011-08-17T22:52:00.001-05:002011-08-17T22:52:29.456-05:00King Arthur: Brioche French Toast<p><a href="http://www.kingarthurflour.com/recipes/brioche-french-toast-recipe" target="_blank"><img style="margin: 0px 8px 2px 0px; display: inline; float: left" alt="" align="left" src="http://www.kingarthurflour.com/shop-img/1312468374801.jpg" width="200" height="200" /></a></p> <p>This may look and sound complicated, but if you have a standing mixer, it’s easy. From <a href="http://www.kingarthurflour.com/recipes/brioche-french-toast-recipe" target="_blank">King Arthur e-mail newsletter.</a></p> <p>Since French toast is all about the bread, the kind of bread you use makes a difference. You want a firm bread, one that can stand up to a good soak in egg and milk; but it shouldn't be so firm that frying makes it tough. We think butter- and egg-rich brioche is an ideal choice. Here we bake it in a 9" pain de mie pan, to create perfectly square slices; then dip it in a simple cinnamon- and nutmeg-scented batter before frying. Delicious!</p> <p align="center">For directions by weight or ounces, <a href="http://www.kingarthurflour.com/shop/PrintRecipe?RID=3136&radio=1" target="_blank">click here</a>.</p> <h5>BRIOCHE</h5> <ul> <li>2 3/4 cups <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3005">King Arthur Unbleached All-Purpose Flour</a> </li> <li>1/4 cup <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1188">Baker's Special Dry Milk</a> or nonfat dry milk </li> <li>3 tablespoons sugar </li> <li>1 1/4 teaspoons salt </li> <li>1 tablespoon <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1458">instant yeast</a> </li> <li>3 large eggs </li> <li>1/4 cup lukewarm water </li> <li>10 tablespoons butter </li> </ul> <h5>BATTER FOR FRENCH TOAST</h5> <ul> <li>1 tablespoon + 1 teaspoon granulated sugar </li> <li>½ teaspoon ground cinnamon </li> <li>1/8 teaspoon ground nutmeg </li> <li>1 tablespoon + 1 teaspoon <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3005">King Arthur Unbleached All-Purpose Flour</a> </li> <li>2 large eggs </li> <li>½ cup cream or milk </li> <li>1 teaspoon <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1259">vanilla extract</a> </li> </ul> <h4>Directions</h4> <p>1) In a stand mixer or bread machine (programmed for dough), mix together all of the ingredients to form a smooth, shiny dough. Don't worry; what starts out as a sticky mess becomes beautifully satiny as it kneads. This dough takes longer than most to develop, so be prepared to let the dough knead for up to 15 to 20 minutes in a stand mixer. Also, we don't recommend trying to knead it by hand. If you're using a bread machine, let it complete its kneading cycle, then continue as directed below.</p> <p>2) Form the dough into a ball (it'll be very soft), place it in a greased bowl, cover the bowl, and it let rise for 1 hour. Then refrigerate the dough for several hours, or overnight. This will slow the fermentation and chill the butter, making the dough easier to shape.</p> <p>3) Shape the dough into a 9" log, and place it in a lightly greased 9" pain de mie pan. Cover the pan, and let the chilled dough come to room temperature, then rise to within 1 1/2" or so of the rim of the pan; this may take up to 5 hours or so.</p> <p>4) Towards the end of the rising time, preheat the oven to 350°F.</p> <p>5) Close the lid on the pain de mie pan, and bake for 45 minutes. Remove the pan from the oven, and remove the lid; the bread should be golden brown, and register at least 205°F on an instant-read thermometer. Continue to bake for a few more minutes if the bread isn't done, then remove it from the oven, turn it out of the pan, and cool completely on a rack.</p> <p>6) To make French toast: Let the loaf get a bit stale before using it for French toast. Or cut six 3/4" to 1"-thick slices of fresh brioche and let them sit, uncovered, for several hours.</p> <p>7) Whisk together the sugar, cinnamon, nutmeg, and flour.</p> <p>8) In a separate bowl or measuring cup, whisk together the eggs, cream or milk, and vanilla.</p> <p>9) Whisk the wet ingredients into the dry ingredients.</p> <p>10) Divide the batter among six saucers, and soak each piece of bread for about 2 minutes on each side, until it's absorbed most of the batter, but isn't soggy all the way through. While the bread is soaking, preheat your griddle.</p> <p>11) Cook the French toast for 2 to 3 minutes on the first side, or until it's golden brown; adjust the heat so it's not cooking too slowly or too quickly. Turn the toast over, and cook the second side until golden brown, about 2 minutes.</p> <p>12) To serve, spread hot slices with butter, and drizzle with maple syrup.</p> <p>Yield: 6 servings.</p> <h4>Recipe summary</h4> <dl><dt>Hands-on time: 30 mins. to 35 mins. </dt><dt>Baking time: 50 mins. to 60 mins. </dt><dt>Total time: 8 hrs 15 mins. to 18 hrs 5 mins. </dt><dt>Yield: 6 servings </dt><dt><img alt="*" src="http://www.kingarthurflour.com/images/icon-moon.gif" width="24" height="16" />Overnight</dt></dl> <p align="center"><a href="http://www.kingarthurflour.com/shop/PrintRecipe?RID=274&radio=1" target="_blank"><strong><font size="3">PRINT THIS RECIPE</font></strong></a></p> <p align="left">_/\_/\_</p> Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com0tag:blogger.com,1999:blog-8955349996479375969.post-8884204015274436952011-08-16T08:22:00.001-05:002011-08-16T08:23:23.359-05:00Soup stock homemade recipe<a href="http://www.almanac.com/blog/natural-health-home-tips/soup-stocks-kitchen-scraps" target="new">Soup stock homemade recipe</a> <br />
<br />
<div>This is a great article teaching us how to make stock for use all winter long. Yes, it's time to think ahead to winter. <br />
<br />
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</script></center><span style="font-size: 85%;">_/\_/\_</span></div>Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com0Barton, VT 05822, USA44.741508499999988 -72.167091944.667493999999991 -72.2841554 44.815522999999985 -72.0500284tag:blogger.com,1999:blog-8955349996479375969.post-74780958648645595032011-08-14T23:12:00.001-05:002011-08-14T23:12:46.741-05:00King Arthur: Lemon Pudding Cakes<p><a href="http://www.kingarthurflour.com/recipes/lemon-pudding-cakes-recipe" target="_blank"><img style="margin: 0px 10px 2px 0px; display: inline; float: left" alt="" align="left" src="http://www.kingarthurflour.com/shop-img/1301419431022.jpg" width="200" height="200" /></a></p> <p><strong><em>OK, so this has “lemon bits” and “lemon powder.” As soon as I learn how to substitute for these two obscure, KA-only ingredients, I will update this recipe. Come on, KA! Please give us plain old sales-free recipes!</em></strong></p> <p><a href="http://www.kingarthurflour.com/recipes/lemon-pudding-cakes-recipe" target="_blank">Luscious. No other word can really do justice to these tangy-sweet, buttery, individual-serving cakes.</a></p> <h5>BATTER</h5> <ul> <li>1 cup <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3005" target="_blank">King Arthur Unbleached All-Purpose Flour</a> </li> <li>2/3 cup sugar </li> <li>3 tablespoons (3/4 ounce) <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3508LEMON" target="_blank">Lemon Bits</a> </li> <li>2 tablespoons <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1428" target="_blank">lemon powder</a> </li> <li>2 teaspoons baking powder </li> <li>1/2 teaspoon salt </li> <li>2 tablespoons <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1158" target="_blank">buttermilk powder</a> </li> <li>4 tablespoons melted butter </li> <li>2 large eggs </li> <li>1/3 cup milk </li> </ul> <h5>SAUCE</h5> <ul> <li>1 1/2 cups hot water </li> <li>3 tablespoons butter </li> <li>1 tablespoon cornstarch </li> <li>1 tablespoon King Arthur Unbleached All-Purpose Flour </li> <li>3 tablespoons lemon powder </li> <li>1/2 cup sugar </li> </ul> <h4>Directions</h4> <p>1) Preheat the oven to 350°F. Lightly grease six individual 1-cup bakers.</p> <p>2) To make the cake: Whisk together the flour, sugar, lemon bits, lemon powder, baking powder, salt, and buttermilk powder.</p> <p>3) In a separate bowl, whisk the melted butter with the eggs and milk.</p> <p>4) Stir the liquid ingredients into the dry ingredients.</p> <p>5) Scoop the batter into the prepared bakers.</p> <p>6) To make the sauce: heat the water and butter until the butter melts.</p> <p>7) Whisk together the cornstarch, flour, lemon powder, and sugar.</p> <p>8) Whisk the liquid ingredients into the dry until thoroughly combined.</p> <p>9) To assemble the cakes: slowly divide the sauce among the bakers; it may take some time to settle, but you'll use it all.</p> <p>10) Bake the cakes for 25 to 30 minutes, until they're lightly browned and beginning to shrink away from the edges of the pans. Cool for 5 minutes before serving.</p> <p>Yield: 6 servings.</p> <h4>Recipe summary</h4> <dl><dt>Hands-on time: 20 mins. to 30 mins. </dt><dt>Baking time: 20 mins. to 25 mins. </dt><dt>Total time: 40 mins. to 55 mins. </dt><dt>Yield: 6 servings</dt></dl> <h4>Tips from our bakers</h4> <ul> <li>To make this in a 9" round pan instead of individual bakers, prepare as directed, spooning the batter into the lightly greased pan, then very gently drizzling the sauce on top. Bake for about 35 minutes, until lightly browned. Serve right out of the pan. </li> </ul> <p align="center"><a href="http://www.kingarthurflour.com/shop/PrintRecipe?RID=274&radio=1" target="_blank"><strong><font size="2">PRINT THIS RECIPE</font></strong></a></p> Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com0tag:blogger.com,1999:blog-8955349996479375969.post-8686009024944334742011-08-14T22:56:00.001-05:002011-08-14T23:15:36.476-05:00King Arthur: Blueberry Breakfast Cake<p><a href="http://www.kingarthurflour.com/recipes/blueberry-breakfast-cake-recipe" target="_blank"><img style="margin: 0px 10px 2px 0px; display: inline; float: left" alt="" align="left" src="http://www.kingarthurflour.com/shop-img/1303761238117.jpg" width="161" height="161" /></a></p> <p align="justify"><a href="http://www.kingarthurflour.com/recipes/blueberry-breakfast-cake-recipe" target="_blank">This soft, almost soufflé-like breakfast dish is kind of a casserole, kind of a cake — and definitely tasty! Not overly sweet, it's perfect served with fruit salad, English muffins, or your favorite breakfast meat.</a></p> <p> </p> <p> </p> <h5></h5> <ul> <li>3 large eggs </li> <li>heaping 1/2 cup sugar </li> <li>6 tablespoons melted butter </li> <li>1 cup small-curd cottage cheese or part-skim ricotta </li> <li>1 cup sour cream (low-fat is fine) </li> <li>1/2 teaspoon <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3171" target="_blank">Buttery Sweet Dough Flavor</a> or 1 teaspoon vanilla extract </li> <li>3/4 cup <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3005" target="_blank">King Arthur Unbleached All-Purpose Flour</a> </li> <li>1/2 teaspoon salt </li> <li>1 1/4 teaspoons baking powder </li> <li>1 1/2 cups blueberries, fresh or frozen </li> <li>cinnamon-sugar, for topping </li> </ul> <h4>Directions</h4> <p>1) Preheat the oven to 350°F. Lightly grease an 8" round cake pan that's at least 2" deep. If your 8" round pan is shallower than 2", use an 8" square pan, or 9" round pan.</p> <p>2) Beat together the eggs and sugar until smooth.</p> <p>3) Add the butter, cottage cheese or ricotta, sour cream, and flavor/extract, beating until well combined.</p> <p>4) Add the flour, salt, and baking powder, stirring or beating gently to combine.</p> <p>5) Pour the batter into the pan, and scatter the berries evenly over the top.</p> <p>6) Bake the cake for about 50 minutes, until a tester inserted into the center comes out clean.</p> <p>7) Remove the casserole/cake from the oven, and sprinkle the top heavily with cinnamon-sugar, if desired. Let it rest at room temperature for 30 minutes, to firm.</p> <p>8) Serve warm, in wedges, squares, or rounds cut with a biscuit cutter.</p> <p>Yield: 8 to 10 servings.</p> <h4>Recipe summary</h4> <dl><dt>Hands-on time: 10 mins. to 15 mins. </dt><dt>Baking time: 30 mins. to 35 mins. </dt><dt>Total time: 60 mins. to 1 hrs 20 mins. </dt><dt>Yield: about 8 servings.</dt></dl> <h4>Tips from our bakers</h4> <ul> <li>For pretty presentation, wait 30 minutes, then cut individual servings with a round biscuit cutter. Use a spatula to support the bottom as you lift each slice onto a plate. </li> </ul> <p align="center"><a href="http://www.kingarthurflour.com/shop/PrintRecipe?RID=274&radio=1" target="_blank"><strong><font size="3">PRINT THIS RECIPE</font></strong></a></p> <p>_/\_/\_</p> Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com0tag:blogger.com,1999:blog-8955349996479375969.post-3805744965018455312011-08-14T22:46:00.001-05:002011-08-14T23:16:52.061-05:00King Arthur: Lazy Daisy Cake<p><a href="http://www.kingarthurflour.com/recipes/lazy-daisy-cake-recipe" target="_blank">This simple yellow cake with a broiled coconut-butter-brown sugar topping is an all-time favorite. It's quick and easy, and travels very nicely right in its baking pan.</a></p> <p><b>Cake</b> <br />2 large eggs <br />1 cup (7 ounces) granulated sugar <br />1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour <br />1 teaspoon baking powder <br />1/2 teaspoon salt <br />1/2 cup milk <br />1 1/2 tablespoons butter <br /><b>Topping</b> <br />1/4 cup (1/2 stick, 2 ounces) unsalted butter <br />1/2 cup + 2 tablespoons (4 5/8 ounces) brown sugar <br />1/4 cup (2 ounces) milk <br />1 cup (3 1/2 ounces) flaked coconut</p> <p><b>Cake:</b> Preheat the oven to 350°F. Grease and flour an 8-inch square baking pan. <br />In a mixing bowl, beat the eggs till frothy, then add the sugar, beating at high speed until mixture is thick and lemon-colored. Stir in the flour, baking powder and salt. <br />In a saucepan, heat the milk and butter together to boiling. Add to ingredients in bowl, beating to combine. <br /> <br />Pour the batter into the prepared pan. Bake for 30 minutes, until the top springs back when lightly touched with your finger, and the edges begin to pull away from the pan. Remove from oven and place on a rack to cool for 10 minutes or so. <br /> <br /><b>Topping:</b> Melt the butter in a saucepan. Add the brown sugar, milk and coconut, stirring to combine. Pour the topping over the warm cake, and place under a broiler for 2 to 3 minutes, or until the topping is golden brown and bubbling. <i>Makes one 8-inch square cake, 16 servings.</i> <br /> <br /><b><i>Note:</i></b> Watch the topping carefully as you broil it, because it goes from golden to burned very quickly.</p> <p>Nutrition information per serving (1/16 of cake, 2x2-inch piece, 56 g): 177 cal, 5 g fat, 2 g protein, 7 g complex carbohydrates, 20 g sugar, 1 g dietary fiber, 46 mg cholesterol, 166 mg sodium, 80 mg potassium, 1 mg iron, 54 mg calcium, 42 mg phosphorus. <br /> <br />This recipe reprinted from <a href="http://www.kingarthurflour.com/shop/landing.jsp?go=BakingSheet" target="_blank">The Baking Sheet Newsletter</a><strong></strong>, Vol. III, No. 5, May-June 1992 issue.</p> <p align="center"><a href="http://www.kingarthurflour.com/shop/PrintRecipe?RID=274&radio=1" target="_blank"><strong><font size="3">PRINT THIS RECIPE</font></strong></a></p> <p>_/\_/\_</p> Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com0tag:blogger.com,1999:blog-8955349996479375969.post-37674618262682781312011-08-06T09:04:00.001-05:002011-08-06T09:04:39.648-05:00King Arthur: Cider Doughnuts<p><a href="http://www.kingarthurflour.com/recipes/cider-doughnuts-recipe" target="_blank"><img style="margin: 0px 5px 1px 0px; display: inline; float: left" alt="" align="left" src="http://www.kingarthurflour.com/shop-img/1309180186522.jpg" width="225" height="225" /></a></p> <p align="center"><a href="http://www.kingarthurflour.com/recipes/cider-doughnuts-recipe" target="_blank">from King Arthur Flour</a></p> <p>These cake-type doughnuts are a traditional New England harvest treat — apple-y, tangy, and delicious. Our version is baked, not fried; but don't worry, you'll never miss the extra fat! The shiny cider glaze is tasty, pretty, and VERY sticky. If you like sticky buns, this is the doughnut version.</p> <p align="center"><a href="http://www.kingarthurflour.com/blog/2011/08/04/cider-doughnuts-baking-beauties/" target="_blank">See how it is done on the KA blog.</a></p> <p align="center"><strong>View by: Volume</strong></p> <h5>DOUGHNUTS</h5> <ul> <li>2 tablespoons soft butter </li> <li>2 tablespoons vegetable oil </li> <li>1/4 cup sugar </li> <li>1/2 teaspoon salt </li> <li>1 teaspoon <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1496" target="_blank">Vietnamese cinnamon</a> <em><strong>(for goodness sakes, use plain old cinnamon!)</strong></em></li> <li>1/8 teaspoon ground nutmeg </li> <li>2 tablespoons <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1003" target="_blank">boiled cider</a> or thawed frozen apple juice concentrate </li> <li>1 large egg </li> <li>1 teaspoon baking powder </li> <li>1/8 teaspoon baking soda </li> <li>1/4 cup <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=4765" target="_blank">Hi-maize Natural Fiber</a> — Substitute all-purpose flour if you don’t have Hi-maize.<em> (Of course we don’t have it!)</em></li> <li>1 cup <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3005" target="_blank">King Arthur Unbleached All-Purpose Flour</a></li> <li>1/2 cup milk</li> </ul> <h5>GLAZE</h5> <ul> <li>3 tablespoons <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1003" target="_blank">boiled cider</a> or thawed frozen apple juice concentrate* </li> <li>1 1/2 cups sugar </li> <li>2 tablespoons corn syrup or honey </li> <li>1/4 cup water </li> <li>*If you use apple juice concentrate, add 1 teaspoon lemon juice; the concentrate isn't nearly as flavorful as boiled cider.</li> </ul> <p align="center"><strong>View by Weight</strong></p> <h5>DOUGHNUTS</h5> <ul> <li>1 ounce soft butter </li> <li>7/8 ounce vegetable oil </li> <li>1 3/4 ounces sugar </li> <li>1/2 teaspoon salt </li> <li>1 teaspoon <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1496" target="_blank">Vietnamese cinnamon</a> <em><strong>(for goodness sakes, use plain old cinnamon!)</strong></em></li> <li>1/8 teaspoon ground nutmeg </li> <li>1 3/8 ounces <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1003" target="_blank">boiled cider</a> or thawed frozen apple juice concentrate </li> <li>1 large egg </li> <li>1 teaspoon baking powder </li> <li>1/8 teaspoon baking soda </li> <li>1 1/8 ounces <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=4765" target="_blank">Hi-maize Natural Fiber</a> — Substitute all-purpose flour if you don’t have Hi-maize.<em> (Of course we don’t have it!)</em></li> <li>4 1/4 ounces <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3005" target="_blank">King Arthur Unbleached All-Purpose Flour</a></li> <li>4 ounces milk</li> </ul> <h5>GLAZE</h5> <ul> <li>2 ounces <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1003">boiled cider</a> or thawed frozen apple juice concentrate* </li> <li>10 1/2 ounces sugar </li> <li>1 1/2 ounces corn syrup or honey </li> <li>2 ounces water </li> <li>*If you use apple juice concentrate, add 1 teaspoon lemon juice; the concentrate isn't nearly as flavorful as boiled cider.</li> </ul> <h4>Directions</h4> <p>1) To make the doughnuts: Preheat the oven to 400°F. Grease a <a href="http://www.kingarthurflour.com/shop/landing.jsp?go=DetailDefault&id=5233" target="_blank">standard doughnut pan.</a></p> <p>2) Beat together the butter, oil, sugar, salt, and spices.</p> <p>3) Beat in the boiled cider, then the egg. Scrape the bottom and sides of the bowl.</p> <p>4) Whisk together the baking powder, baking soda, Hi-maize, and flour.</p> <p>5) Stir the flour mixture into the wet ingredients alternately with the milk, beginning and ending with flour.</p> <p>6) Spoon the batter into the pan, smoothing the tops.</p> <p>7) Bake the doughnuts for 10 to 12 minutes, until a cake tester inserted into one comes out clean.</p> <p>8) Remove them from the oven, wait 5 minutes, then turn out onto a rack to cool.</p> <p>9) To make the glaze: place all the glaze into a saucepan.</p> <p>10) Cook over medium heat, stirring frequently, until the sugar is dissolved.</p> <p>11) Bring the mixture to a boil, cover the pan, and boil for 3 minutes</p> <p>12) Remove the cover and boil for a few more minutes, until the syrup reaches soft ball stage, 240°F on an <a href="http://www.kingarthurflour.com/shop/landing.jsp?go=DetailDefault&id=4322" target="_blank">instant-read thermometer.</a></p> <p>13) Remove from the heat, and cool slightly.</p> <p>14) Carefully dip the doughnuts in the warm syrup; reheat the syrup if it's thickened too much. If you dunk them completely, place them on a piece of greased parchment or waxed paper, to set. If you dip just the tops, place them on a rack. Top immediately with chopped nuts, if desired. Note: any extra syrup will hold for up to a week, covered, in the refrigerator.</p> <p>Yield: 6 doughnuts.</p> <p> </p> <h4>Recipe summary</h4> <dl><dt>Hands-on time: 20 mins. to 30 mins. </dt><dt>Baking time: 10 mins. to 12 mins. </dt><dt>Total time: 40 mins. to 52 mins. </dt><dt>Yield: 6 doughnuts</dt></dl> <h4>Tips from our bakers</h4> <ul> <li>To top the doughnuts with cinnamon sugar or a creamy cider glaze, visit our <a href="http://www.kingarthurflour.com/mixes/donut-mix.html" target="_blank">doughnut tips page</a>.</li> </ul> Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com2tag:blogger.com,1999:blog-8955349996479375969.post-12683371241251156832011-08-01T08:35:00.001-05:002011-08-01T08:35:08.866-05:00Mandelbrot<p>This is a family recipe that I can’t lose.</p> <p>1 cup sugar <br />3/4 cup salad oil <br />3 eggs <br />3 cups of flour <br />1/4 teaspoon salt <br />1 teaspoon anise seeds <br />1 cup finely chopped walnuts </p> <p align="left">Preheat the oven to 350°F. <br />In a large bowl, with your electric mixer at medium speed, beat sugar, oil and eggs until they are well blended. <br />Add the flour, salt and anise seeds and beat until well mixed. Stir in walnuts. <br />Divide the dough in half. On an ungreased cookie sheet, with floured hands, shape each half into a 12x3 inch loaf. <br />Bake 20-25 minutes until light brown. <br />Remove the loaves from the oven and immediately cut each crosswise into 1/2 inch diagonal slices. <br />Turn each slice on its side. <br />Return to oven and bake 15-20 minutes more until they are lightly brown and toasted, turning occasionally. <br /> <br />This makes four dozen mandelbrot, 95 calories each.</p> <p>_/\_/\_</p> Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com0tag:blogger.com,1999:blog-8955349996479375969.post-61493881129978945002011-06-09T19:54:00.001-05:002011-06-09T19:54:41.315-05:00King Arthur: Strawberry-Rhubarb Pie<p><a href="http://www.kingarthurflour.com/recipes/strawberry-rhubarb-pie-recipe" target="_blank"><img style="margin: 0px 10px 2px 0px; display: inline; float: left" alt="" align="left" src="http://www.kingarthurflour.com/shop-img/1301921411055.jpg" width="200" height="200" /></a></p> <p align="center"><a href="http://www.kingarthurflour.com/recipes/strawberry-rhubarb-pie-recipe" target="_blank"><em>from King Arthur Flour recipes</em></a></p> <p align="justify"><em>A personal note: I hope that KA soon stops printing recipes with special ingredients. New England cooking involves using what is on hand, not gourmet shop ingredients. Be what you used to be, KA! We loved you then!</em></p> <p align="justify">Strawberries + rhubarb = a match made in heaven! This pie has wonderful flavor, the assertive tang from the rhubarb perfectly balanced by sweet, ripe strawberries. Tangy and colorful, this pie is the essence of summer.</p> <p align="center"><strong><font size="2">View by: Weight</font></strong></p> <h5>CRUST</h5> <ul> <li>your favorite double pie crust recipe; we recommend our recipe for <a href="http://www.kingarthurflour.com/recipes/pie-crust-recipe" target="_blank">Guaranteed Pie Crust</a> recipe</li> </ul> <h5>FILLING</h5> <ul> <li>8 3/4 ounces sugar </li> <li>1 7/8 ounces Instant ClearJel or 2 ounces King Arthur Unbleached All-Purpose Flour or 4 7/8 ounces <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3466" target="_blank">Pie Filling Enhancer</a>* </li> <li>1/4 teaspoon salt </li> <li>17 to 20 ounces lightly packed diced rhubarb, fresh or frozen </li> <li>15 ounces hulled, quartered strawberries, fresh or frozen </li> <li>1 tablespoon butter </li> <li><a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1240" target="_blank">coarse white sparkling sugar</a>, to garnish </li> <li>*If using Pie Filling Enhancer cut the sugar back by 1/2 cup.</li> </ul> <p>Strawberries + rhubarb = a match made in heaven! This pie has wonderful flavor, the assertive tang from the rhubarb perfectly balanced by sweet, ripe strawberries. Tangy and colorful, this pie is the essence of summer.</p> <p align="center"><strong><font size="2">View by: Volume</font></strong></p> <h5>CRUST</h5> <ul> <li>your favorite double pie crust recipe; we recommend our recipe for <a href="http://www.kingarthurflour.com/recipes/pie-crust-recipe" target="_blank">Guaranteed Pie Crust</a> recipe</li> </ul> <h5>FILLING</h5> <ul> <li>1 1/4 cups sugar </li> <li>5 tablespoons Instant ClearJel or 7 1/2 tablespoons King Arthur Unbleached All-Purpose Flour or 3/4 cup <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3466" target="_blank">Pie Filling Enhancer</a>* </li> <li>1/4 teaspoon salt </li> <li>3 1/2 to 4 cups lightly packed diced rhubarb, fresh or frozen </li> <li>3 cups hulled, quartered strawberries, fresh or frozen </li> <li>1 tablespoon butter </li> <li><a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1240">coarse white sparkling sugar</a>, to garnish </li> <li>*If using Pie Filling Enhancer cut the sugar back by 1/2 cup.</li> </ul> <h4>Directions</h4> <p>1) To make the crust: Line a 9" pie pan (or two 6" pie pans) with half the crust. Refrigerate while you make the filling, for at least 30 minutes.</p> <p>2) To make the filling: Whisk together the sugar, thickener, and salt.</p> <p>3) Toss the rhubarb and strawberries with the sugar mixture. Spoon the fruit into the pan(s), filling them about 3/4 full and mounding the filling a bit in the center.</p> <p>4) Place dabs of the butter atop the filling. Return the pie to the refrigerator.</p> <p>5) Preheat the oven to 425°F.</p> <p>6) Roll out the remaining crust, and cut it into star shapes.</p> <p>7) Place the pastry stars atop the filling. Brush with water and sprinkle with coarse white sparkling sugar, if desired.</p> <p>8) Bake the pie(s) for 30 minutes (for the 9" pie), or 20 minutes (for the 6" pies), then reduce the oven heat to 375°F and bake for an additional 30 to 40 minutes (9" pie), or 20 to 25 minutes (6" pies), until the filling is bubbling and the crust nicely browned.</p> <p>9) Remove the pie(s) from the oven, and let them cool for an hour or so before serving.</p> <p>10) The pie may be served warm, but it'll be a bit messy; it sets as it cools. Top with vanilla ice cream or whipped cream, if desired.</p> <p>Yield: one 9" pie or two 6" pies.</p> <p> </p> <h4>Recipe summary</h4> <dl><dt>Hands-on time: 32 mins. to 1 hrs 10 mins. </dt><dt>Baking time: 40 mins. to 1 hrs 10 mins. </dt><dt>Total time: 2 hrs 12 mins. to 3 hrs 25 mins. </dt><dt>Yield: one 9" pie or two 6" pies</dt></dl> <p align="center"><font size="2"><a href="http://www.kingarthurflour.com/shop/PrintRecipe?RID=274&radio=1" target="_blank">PRINT THIS RECIPE</a></font></p> <p align="left"><font size="1">_/\_/\_</font></p> Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com0tag:blogger.com,1999:blog-8955349996479375969.post-75172275209800133082011-05-30T19:11:00.001-05:002011-05-30T19:11:16.156-05:00King Arthur: Bumbleberry Pie<p align="center"><a href="http://www.kingarthurflour.com/recipes/bumbleberry-pie-recipe" target="_blank"><img style="margin: 0px 10px 2px 0px; display: inline; float: left" align="left" src="http://www.kingarthurflour.com/shop-img/1303404045443.jpg" width="200" height="195" /></a><em>from </em><a href="http://www.kingarthurflour.com/recipes/bumbleberry-pie-recipe" target="_blank"><em>King Arthur Flour</em></a></p> <p align="justify">And what, pray tell, is a bumbleberry? Actually, it's not a berry; it's a flexible combination of fruits, possibly including apple, rhubarb, blackberry, raspberry, strawberry, and blueberry — choose your favorites. We love to combine all the leftover frozen berries from last summer's harvest, and jumble (bumble) them up into one tasty pie filling: Bumbleberry. <br /> <br />Feel free to use this filling in a traditional double-crust pie. But we love to showcase the berries' vibrant colors by placing them in an oversized bottom crust, then bringing the edges up to partially cover the berries, while leaving the center of the filling uncovered. </p> <p align="center"><font size="2">View by: Volume</font> </p> <h5>Crust</h5> <ul> <li>1 1/4 cups <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3005" target="_blank">King Arthur Unbleached All-Purpose Flour</a> </li> <li>heaping 1/4 teaspoon salt </li> <li>2 tablespoons vegetable shortening </li> <li>4 tablespoons cold butter </li> <li>4 to 6 tablespoons ice water </li> </ul> <h5>Filling</h5> <ul> <li>7 to 8 cups fresh or frozen berries (raspberries, blackberries, blueberries, strawberries, etc.) </li> <li>1/2 cup sugar </li> <li>1/4 cup <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3466" target="_blank">Pie Filling Enhancer</a> or 1/3 cup King Arthur Unbleached All-Purpose Flour </li> <li>1/4 teaspoon <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1496" target="_blank">ground cinnamon</a> </li> <li>4 teaspoons fresh lemon juice </li> </ul> <h5 align="center">View by Weight</h5> <h5>Crust</h5> <ul> <li>5 ounces <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3005" target="_blank">King Arthur Unbleached All-Purpose Flour</a> </li> <li>heaping 1/4 teaspoon salt </li> <li>2 tablespoons vegetable shortening </li> <li>2 ounces cold butter </li> <li>2 to 3 ounces ice water </li> </ul> <h5>Filling</h5> <ul> <li>about 27 ounces fresh or frozen berries (raspberries, blackberries, blueberries, strawberries, etc.) </li> <li>3 1/2 ounces sugar </li> <li>1 5/8 ounces Pie Filing Enhancer or King Arthur Unbleached All-Purpose Flour </li> <li>1/4 teaspoon <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1496" target="_blank">ground cinnamon</a> </li> <li>5/8 ounce fresh lemon juice </li> </ul> <h4>Directions</h4> <p>1) To make the crust: whisk together the flour and salt. Add the shortening, mixing until thoroughly combined.</p> <p>2) Dice the butter into cubes or cut into small pats, and work it into the dry ingredients to make an unevenly crumbly mixture.</p> <p>3) Mix in 4 tablespoons of the ice water. Continue to add water, mixing as you go, until the dough starts to come together. Add another 1/2 tablespoon of water, and scrape the dough together with your hands. Grab it in one ball; if it holds together nicely, with no dry parts breaking off, it's good to go. If it still seems a bit dry, add ice water by the teaspoonful until it's cohesive.</p> <p>4) Place the dough on a floured work surface, and shape it into a rough disk. Roll the disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes before rolling. </p> <p>5) While the dough is chilling, preheat your oven to 400°F, and make the filling.</p> <p>6) If you're using frozen berries, place them in a microwave-safe bowl, and heat them briefly in the microwave, just until they're thawed.</p> <p>7) Combine the berries with the sugar, thickener, cinnamon, and lemon juice, stirring to thoroughly combine.</p> <p>8) Roll the pie crust into a 13" to 14" circle, with the edges a bit thinner than the center. Lay the crust into a 9" pie pan at least 1 1/4" deep.</p> <p>9) Spoon the berries into the crust. Bring the crust up and over the berries around the outside, giving it a few pleats so it settles nicely. There should be a 4" to 5" circle of uncovered filling in the center.</p> <p>10) Brush the crust with milk and sprinkle with coarse white sparkling sugar, if desired.</p> <p>11) Place the pie pan on a parchment-lined baking sheet to catch any potential spills. Bake the pie for 35 minutes on the bottom rack of your oven. Transfer to an upper rack, and bake for an additional 10 to 15 minutes, until the crust is nicely browned and the filing is bubbling.</p> <p>12) Remove the pie from the oven, and allow it to cool completely before serving; this will take several hours. You may serve the pie warm, but the filling will be very loose, and the slices messy; best to let it cool, then reheat each serving very briefly in the microwave, if you want warm pie.</p> <p>Yield: one 9" pie, 8 to 10 servings.</p> <h4 align="center">Recipe summary</h4> <dl><dt>Hands-on time: 25 mins. to 35 mins. </dt><dt>Baking time: 45 mins. to 50 mins. </dt><dt>Total time: 1 hrs 40 mins. to 1 hrs 55 mins. </dt><dt>Yield: 1 pie, 8 to 10 servings </dt></dl> <h4>Tips from our bakers</h4> <ul> <li>Can you use all butter in the crust? Absolutely. We like the added flakiness afforded by the butter/shortening combination, but substituting 2 tablespoons cold butter for the shortening is just fine. </li> </ul> <p align="center"><a href="http://www.kingarthurflour.com/shop/PrintRecipe?RID=274&radio=1" target="_blank"><strong>PRINT THIS RECIPE</strong></a></p> <p>_/\_/\_</p> Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com0tag:blogger.com,1999:blog-8955349996479375969.post-27578438618797829312011-04-28T07:11:00.001-05:002011-04-28T07:11:42.273-05:00Foodista: Blueberry Pie<p align="left"><a title="Blueberries 2008 - 03 by meeyauw, on Flickr" href="http://www.flickr.com/photos/meeyauw/2819006287/" target="_blank"><img style="margin: 0px 10px 5px 2px; display: inline; float: left" alt="Blueberries 2008 - 03" align="left" src="http://farm4.static.flickr.com/3079/2819006287_f82b0bc0bf_m.jpg" width="200" height="133" /></a>Today is National Blueberry Pie Day, so it’s time to bake! The photograph is from one August blueberry picking. All I have now are frozen berries, so we’ll see if they work! The recipe is from <a href="http://www.foodista.com/blog/2011/04/28/classic-blueberry-pie/" target="_blank">Foodista</a>. There are fifteen pie crust recipes here, <a href="http://meeyauw-recipes.blogspot.com/search/label/pie%20crust" target="_blank">just click here</a> for them.</p> <p align="center">* * * * *</p> <p>There’s no better way to ring in the summer, or to use up the plethora of June’s blueberries, than with a classic blueberry pie. There are many different recipes for this delectable dessert, but I’ve found that simple and easy is always best. Feel free to use a frozen pie crust if you don’t have the time to whip up your own, and as always, spices can be adjusted to your flavor.</p> <p><strong>Classic Blueberry Pie</strong> <br />1 1/4 cups white sugar <br />3 tablespoons quick-cooking tapioca <br />1/2 teaspoon ground cinnamon <br />3 cups blueberries <br />1 tablespoon lemon juice <br />1 tablespoon butter <br />1 pastry for a 9 inch double crust pie</p> <p>Preheat your oven to 400 degrees F (200 degrees C). Roll out half the pastry (if you’re using homemade) and line a 9-inch pie pan. Store in refrigerator while preparing the rest of the dish.</p> <p>In a large bowl, Combine sugar, tapioca, and cinnamon. Toss the sugar mixture with blueberries and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour the blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Alternately, you can top with the second pie crust and poke with holes to air the berries while they cook.</p> <p>Place the pie on a baking sheet to catch the inevitable drips of berry juice. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Let cool completely before serving (with vanilla ice cream, in my house).</p> <p>_/\_/\_</p> Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com0tag:blogger.com,1999:blog-8955349996479375969.post-56324488990814757472011-03-17T19:59:00.001-05:002011-03-17T19:59:46.382-05:00King Arthur: Doughnut Muffins<p><a href="http://www.kingarthurflour.com/recipes/doughnut-muffins-recipe" target="_blank"><img style="margin: 0px 15px 5px 5px; display: inline; float: left" alt="" align="left" src="http://www.kingarthurflour.com/shop-img/1278091442541.jpg" width="200" height="200" /></a>This basic muffin is not your stir-it-gently, dense, fruit-and-nut-filled health muffin. Instead, it's a beat-it-up, cake-type muffin, high-crowned and very "vanilla-looking." This is a great muffin for kids (young or old) who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (without the deep-fat frying) than anything else. <br />As plain as it is (which is just the way some people like things), it's a good candidate for additions of dried fruit and/or nuts to the batter, as well as a garnish of flavorful jam or preserves when serving time rolls around.</p> <p><strong><font size="2">View by: Volume</font></strong> </p> <h5>Batter</h5> <ul> <li>1/4 cup butter </li> <li>1/4 cup vegetable oil </li> <li>1/2 cup granulated sugar </li> <li>1/3 cup brown sugar </li> <li>2 large eggs </li> <li>1 1/2 teaspoons baking powder </li> <li>1/4 teaspoon baking soda </li> <li>1 to 1 1/4 teaspoons ground nutmeg, to taste </li> <li>3/4 teaspoon salt </li> <li>1 teaspoon <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1259" target="_blank">vanilla extract</a> </li> <li>2 2/3 cups <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3005" target="_blank">King Arthur Unbleached All-Purpose Flour</a> </li> <li>1 cup milk </li> </ul> <h5>Topping</h5> <ul> <li>3 tablespoons melted butter </li> <li>3 tablespoons <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3693" target="_blank">Cinnamon-Sugar Plus</a> or cinnamon sugar </li> </ul> <h5>View by: Weight</h5> <h5>Batter</h5> <ul> <li>2 ounces butter </li> <li>1 3/4 ounces vegetable oil </li> <li>3 1/2 ounces granulated sugar </li> <li>2 1/2 ounces brown sugar </li> <li>2 large eggs </li> <li>1 1/2 teaspoons baking powder </li> <li>1/4 teaspoon baking soda </li> <li>1 to 1 1/4 teaspoons ground nutmeg, to taste </li> <li>3/4 teaspoon salt </li> <li>1 teaspoon <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1259" target="_blank">vanilla extract</a> </li> <li>11 1/4 ounces <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3005" target="_blank">King Arthur Unbleached All-Purpose Flour</a> </li> <li>8 ounces milk </li> </ul> <h5>Topping</h5> <ul> <li>1 1/2 ounces melted butter </li> <li>1 3/8 ounces <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3693" target="_blank">Cinnamon-Sugar Plus</a> or cinnamon sugar </li> </ul> <h4>Directions</h4> <p>1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely. </p> <p>2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.</p> <p>3) Add the eggs, beating to combine.</p> <p>4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla. </p> <p>5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. </p> <p>6) Spoon the batter evenly into the prepared pan, filling the cups nearly full. </p> <p>7) Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.</p> <p>8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave). </p> <p>9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.</p> <p>10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.</p> <p>Yield: 12 muffins.</p> <p> </p> <h4>Recipe summary</h4> <dl><dt>Hands-on time: 10 mins. to 12 mins. </dt><dt>Baking time: 15 mins. to 17 mins. </dt><dt>Total time: 25 mins. to 29 mins. </dt><dt>Yield: 12 muffins </dt></dl> <p align="center"><font size="2"><strong><a href="http://www.kingarthurflour.com/shop/PrintRecipe?RID=1600&radio=1" target="_blank">PRINT THIS RECIPE</a></strong></font></p> <p>_/\_/\_</p> Andreehttp://www.blogger.com/profile/08159511912645034019noreply@blogger.com0