October 11, 2009 at 2:16 pm (Breakfast, baking soda, blackberries, blueberries, brown sugar, buttermilk, canola oil, cinnamon, eggs, frozen blackberries, frozen blueberries, frozen raspberries, low-fat granola, oven, raspberries, salt, vanilla, whole wheat flour)
Prep Time:15 min
Start to Finish:1 hr
makes:8 servings
1/3 cup brown sugar
1/2 cup buttermilk
2 tablespoons canola oil
1 teaspoon vanilla
1 egg
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup mixed berries, such as blueberries, raspberries and blackberries or frozen berries (do not thaw)
1/4 cup low-fat granola, slightly crushed
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1. Heat oven to 350°F. Spray 8-inch or 9-inch round cake pan with cooking spray.
2. In large bowl, mix brown sugar, buttermilk, oil, vanilla and egg until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened. Gently fold in half of the berries. Spoon into pan. Sprinkle with remaining berries and the granola.
3. Bake 28 to 33 minutes or until golden brown and top springs back when touched in center. Cool in pan on cooling rack 10 minutes. Serve warm.
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October 9, 2009 at 1:36 pm (Aldi ingredients, all-purpose flour, apples, baking soda, brown sugar, buttermilk, cake, canola oil, cinnamon, eggs, granulated sugar, oven, salt, vanilla, walnuts, whole wheat flour)
Prep Time: 20 min
Total Time: 2 hours 5 min
Makes: 20 servings
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup buttermilk
1/2 cup canola oil
2 teaspoons vanilla
2 eggs
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon salt
3 cups finely chopped unpeeled apples (3 medium)
1 cup chopped walnuts
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1. Heat oven to 350°F. Spray bottom only of 13×9-inch pan with cooking spray.
2. In large bowl, beat sugars, buttermilk, oil, vanilla and eggs with electric mixer on low speed 20 to 30 seconds or until blended. Add all remaining ingredients except apples and walnuts; beat on low speed about 1 minute or until blended. Stir in apples and walnuts. Spread batter in pan.
3. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 1 hour.
High Altitude (3500-6500 ft): No change.
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August 28, 2009 at 3:37 pm (all-purpose flour, baking soda, brown sugar, butter, cookies, eggs, freezer, granulated sugar, oven, quick oats, semisweet chocolate chips, vanilla, vegetable shortening, whole wheat flour)
Makes approximately 72 cookies.
3/4 cups flour
3/4 whole wheat flour
1 tsp baking soda
1/2 cup butter
1/2 cup shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
3 cups quick cooking rolled oats
6-oz semisweet chocolate pieces
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Combine both flours and baking soda in a large mixing bowl. Add butter and shortening and beat for 30 seconds. Add both sugars, beat until mixture is fluffy.
Next, beat in eggs and vanilla. Stir in oats and chocolate. Combine well, and roll into one inch balls. Place on wax paper lined cookie sheets. Flash freeze then transfer to a freezer bag.
To bake, preheat oven to 375F. Place frozen cookies (do NOT thaw) on cookie sheet and bake for 12 minutes. Place cookies on cooling rack.
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August 28, 2009 at 3:32 pm (all-purpose flour, apple cider, baking soda, butter, cinnamon, cookies, dried apples, dried cherries, light brown sugar, old-fashioned oats, oven, salt)
Makes 2 dozen
3 cups dried apples, about 7 ounces
3/4 cup dried cherries, about 4 1/2 ounces
1 3/4 cups apple cider
3/4 cup plus 2 tablespoons packed light-brown sugar
1 teaspoon ground cinnamon
2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks cold unsalted butter, cut into small pieces, plus more for dish
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1. Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. Simmer apples, cherries, and cider in a covered saucepan, stirring occasionally, until fruits are softened and plump, about 5 minutes. Drain, reserving 2 tablespoons liquid. Let cool.
2. Coarsely chop fruit. Combine with 2 tablespoons sugar, 1/4 teaspoon cinnamon, and reserved cooking liquid.
3. Whisk together oats, flour, baking soda, salt, remaining 3/4 cup sugar, and remaining 3/4 teaspoon cinnamon in a large bowl. Cut in butter with a pastry blender or 2 knives until crumbs range in size from peas to gum balls. Press 4 cups of oat mixture into bottom of prepared dish. Spread fruit filling on top, leaving a 1/4-inch border on all sides. Sprinkle remaining oat mixture on top.
4. Bake until golden brown, about 35 minutes. Let cool in dish on a wire rack. Cut into 24 bars. Bars can be stored in an airtight container for up to 3 days.
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August 21, 2009 at 12:57 pm (Appetizers, Asian, carrots, coarse kosher salt, egg-roll wrappers, eggs, fresh ginger, garlic, ground pork, light brown sugar, napa cabbage, pepper, scallions, spicy mustard, stovetop, sweet-and-sour sauce, vegetable oil)
Prep: 45 minutes
Total: 1 hour
Serves 8
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon light-brown sugar
6 cups (48 ounces) vegetable oil
1 napa cabbage (about 2 1/2 pounds), thinly sliced
4 medium carrots, coarsely grated
4 garlic cloves, minced
1 tablespoon grated fresh ginger
coarse salt and ground pepper
1 pound ground pork
6 scallions, thinly sliced
16 egg-roll wrappers (6 to 7 inches square)
1 large egg, lightly beaten
bottled sweet-and-sour sauce and spicy mustard, for serving
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1. In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.
2. Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.
3. In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350. Working in batches of 4, and returning oil to 350 for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.
4. To Bake, Not Fry: If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.
5. To Freeze: Prepare egg rolls through step 2; freeze in a single layer until firm, at least 2 hours. Transfer to a resealable plastic bag; freeze up to 3 months. To fry from frozen, increase frying time in step 3 by about 3 minutes per batch.
How to Roll an Egg Roll:
1. Filling It Up: Lay 3 or 4 egg-roll wrappers flat on counter. (Keep other wrappers covered with a damp paper towel.) Place 1/3 cup pork mixture in center of each.
2. Folding It Up: Using a pastry brush, wet border with egg. Fold point of wrapper that’s closest to you over the pork mixture, and tuck under the filling.
3. Folding It In: Fold both side corners toward center of wrapper (they won’t meet in the center). It should look like an open envelope.
4. Finishing It Up: Tightly roll up filled pocket to close wrapper, then gently press down to seal the edges.
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July 18, 2009 at 12:56 pm (Breakfast, baking powder, blueberries, brown sugar, butter, cinnamon, eggs, frozen blueberries, frozen peaches, milk, oven, peaches, quick oats, salt, tart apples)
Makes: 9 servings
Total Time: 50 min
3 cups quick-cooking oats
1 cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, lightly beaten
1 cup skim milk
1/2 cup butter, melted
3/4 cup chopped and peeled tart apple
1/3 cup chopped fresh or frozen peaches
1/3 cup fresh or frozen blueberries
Additional skim milk, optional
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In a large bowl, combine oats, sugar, baking powder, salt and cinnamon. Combine eggs, milk and butter; add to the dry ingredients. Stir in the apple, peaches and blueberries.
Pour into an 8-inch square baking dish coated with nonstick cooking spray.
Bake at 350 degrees for 35 to 40 minutes or until a knife inserted near the center comes out clean. Cut into squares. Serve with milk if desired.
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July 17, 2009 at 4:39 pm (Desserts, all-purpose flour, baking powder, blueberries, cinnamon, light brown sugar, milk, nutmeg, salt, stovetop, vanilla ice cream)
Makes: 8 servings
Total Time: 30 min
4 cups blueberries, rinsed, stemmed and patted dry
1 cup light brown sugar, divided
1 cup unbleached flour
1/2 cup whole wheat pastry flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup milk
Vanilla ice cream
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In a large non-aluminum saucepan, combine berries and 1/2 cup brown sugar. Cook over medium heat, stirring occasionally, until berries come to a boil.
Meanwhile, sift flours, baking powder, salt, remaining sugar, cinnamon and nutmeg into a medium bowl. Add milk, mixing just enough to moisten the dry ingredients.
Drop dumplings by tablespoonfuls into boiling berries. Cover with a tight-fitting lid. Lower heat slightly. Cook without lifting the lid for about 15 minutes.
To serve, using a large spoon, transfer dumplings into a bowl. Surround with berries. Break dumplings open with two forks. Serve warm, topped with vanilla ice cream.
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June 26, 2009 at 7:00 pm (Main Dish, canned chipotle chiles, garlic, grill, light brown sugar, onion, orange juice, oranges, pork tenderloin, vegetable oil)
Work: 25 min
Total: 3 hr 35 min
Serves 6.
Sweet citrus balances the spicy punch of chipotle in this perfectly seasoned dish.
1 C orange juice
2 T light brown sugar
4 cloves garlic, minced
3 chipotle peppers in adobo, seeds removed, peppers minced
1/2 t kosher salt
2 T vegetable oil
1 1/2 lb pork tenderloin, silverskin removed, cut into 1″ pieces
1 small onion
1 orange
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1. Whisk together orange juice, sugar, garlic, peppers, salt and oil. Toss meat in marinade, cover and refrigerate in a glass or plastic dish, 3 hr or overnight.
2. When ready to cook, heat grill to medium. Cut onion and orange into 1″ pieces. Discard marinade and thread meat, onions and oranges onto skewers. Oil grill grates and cook kabobs, turning, until meat is done, 10 to 12 minutes.
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June 22, 2009 at 4:58 pm (Desserts, all-purpose flour, apple pie spice, blueberries, brown sugar, butter, frozen blueberries, ice cream, made from scratch, old-fashioned oats, oven, pears, quick oats, whole wheat flour)
Prep Time:15 min
Start to Finish:45 min
makes:2 servings
1 small pear, peeled and coarsely chopped
1/2 cup fresh or frozen blueberries
2 tablespoons brown sugar
2 tablespoons all-purpose or whole wheat flour
1 tablespoon quick-cooking or old-fashioned oats
1/8 teaspoon apple pie spice
1 tablespoon butter
Low-fat ice cream or frozen yogurt, if desired
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1. Heat oven to 375°F. Grease two 6-ounce custard cups. Mix pear and blueberries; divide between custard cups.
2. Mix brown sugar, flour, oats and apple pie spice in small bowl. Cut in vegetable oil spread with pastry blender or fork until mixture is crumbly; sprinkle over fruit.
3. Bake about 30 minutes or until topping is golden brown and pear is tender. Serve warm with ice cream.
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June 20, 2009 at 3:52 pm (all-purpose flour, bread flour, brown sugar, eggs, granulated sugar, hamburger buns, made from scratch, oven, salt, vegetable oil, whole wheat flour, yeast)
Adapted from Recipezaar
Alisa’s Recipes
Yields 8 buns
2 T active dry yeast
1 C + 2 T warm water
1/3 C oil
1/4 C sugar (your choice)
1 egg
1 t salt
2 C all-purpose or bread four
1 1/2 to 1 3/4 C whole wheat flour
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In a large bowl, dissolve the yeast in the warm water. Stir in the oil and sugar, and let the mixture stand for 5 minutes.
Add the egg, salt, white flour, and 1 1/2 cups of the wheat flour, combining until it forms a soft dough. Add the additional 1/4 cup of wheat flour as needed to prevent the dough from sticking to your hands (if you need a little more, that is okay too). Knead the dough until it is smooth and elastic, about 5 minutes or so.
Divide the dough into 8 pieces, shape each into a thick disc, and place them on baking sheets about 3 inches apart.
Preheat your oven to 425ºF. Lightly cover the balls of dough and let them rest for about 10 minutes (or longer if you wish).
Bake for about 10-12 minutes, or until nicely browned. Cool on a wire rack.
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