Rhubarb Muffins

January 21, 2010 at 6:25 pm (almonds, baking powder, baking soda, Breads, Breakfast, brown sugar, butter, buttermilk, cinnamon, eggs, flour, granulated sugar, hazelnuts, milk, oven, pecans, salt, Spring, vanilla, vegetable oil, walnuts, whole wheat flour, yogurt)

Yields 1 dozen.

1 1/2 C flour (may use all whole wheat flour)
1 C whole wheat flour
1 t baking soda
1 t baking powder
1/2 t salt
1 C buttermilk, sour milk, OR plain yogurt
3/4 C brown sugar
1/2 C oil
1 egg
2 t vanilla
1 1/2 C rhubarb, diced
1/2 C nuts, toasted and chopped (optional)
1/4 C sugar
1 T butter, melted
1 t ground cinnamon
1 t flour
~~~~~
Combine first 5 ingredients thoroughly.

In a separate bowl, mix buttermilk, brown sugar, oil, egg and vanilla well. Stir in dry ingredients until just moistened.

Stir in rhubarb and nuts. Fill greased muffin tins two-thirds full.

Combine and sprinkle sugar, melted butter, cinnamon and 1 t flour and sprinkle on top of batter. Bake in preheated oven at 375 degrees until toothpick inserted in center comes out clean, 20 minutes. Remove from pans and cool on wire racks.

Leave a Comment

Maple Walnut Scones

January 21, 2010 at 6:13 pm (7 ingredients or less, almonds, Breads, Breakfast, butter, Desserts, flour, hazelnuts, maple syrup, milk, oven, pecans, Quick Dishes, salt, walnuts)

Yields 10 – 12 scones.

Good for breakfast, dessert, or with a fresh salad for supper.

3 1/2 C flour
1 C walnuts or other nuts
4 t baking powder
1 t salt
2/3 C butter, chilled
1 C milk
1/2 C maple syrup
~~~~~~~~~~~
Combine dry ingredients thoroughly.

Cut in butter until mixture resembles coarse crumbs.

Stir in milk and syrup and work into soft dough; knead 5-6 times. Roll out 1/2″ thick, about a 7″ round. Cut into 10-12 wedges; place on greased baking sheet. Bake in preheated oven at 425 degrees until golden, 15-18 minutes. Serve immediately.

Leave a Comment

Fast Chicken Fajitas

January 18, 2010 at 6:07 pm (broiler, chicken cutlets, chili powder, cilantro, coarse kosher salt, flour tortillas, garlic, green bell pepper, limes, Main Dish, orange bell peppers, pepper, Quick Dishes, red bell peppers, red onion, safflower oil, sour cream, Summer, vegetable oil, yellow bell pepper)

Prep: 25 minutes
Total: 25 minutes
Serves 4

1 1/2 pounds chicken cutlets (about 8 or so)
2 tablespoons vegetable oil, such as safflower
1 teaspoon chili powder
Coarse salt and ground pepper
3 bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
8 flour tortillas (6-inch)
Fresh cilantro leaves, for serving
1/2 cup reduced-fat sour cream, for serving
Lime wedges, for serving
~~~~~~~~~~~~~~~
1. Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.

2. On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.

3. Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.

Leave a Comment

Slow Cooker Beef Stew

January 18, 2010 at 5:57 pm (all-purpose flour, bay leaf, beef broth, beef stew meat, black pepper, carrots, celery, garlic, Main Dish, onion, paprika, potatoes, salt, slow cooker, Winter, worcestershire sauce)

Prep Time: 20 Min
Cook Time: 12 Hrs
Ready In: 12 Hrs 20 Min

2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
~~~~~~~~~~~~~~
1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.

2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Leave a Comment

Bread Pudding with Rum Sauce

January 18, 2010 at 5:51 pm (butter, cinnamon, dessert sauces, eggs, french bread, granulated sugar, Italian bread, lemon juice, milk, oven, puddings, raisins, rum extract, sandwich bread, stovetop, vanilla, whole wheat bread)

Pudding:
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Sauce:
3/4 c. sugar
1 tbsp. cornstarch
1 c. water
1 or 2 tsp. rum extract
1/2 tsp. lemon juice
1 tbsp. butter
~~~~~~~~~~~~~~~~
Preheat oven to 350 degrees F (175 degrees C).

Break bread into small pieces into an 8-inch square or 9-inch round baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.

In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

For sauce: Combine first 4 sauce ingredients; cook, then add last 2 ingredients. Pour over baked bread pudding.

1 Comment