October 2, 2011 at 1:01 pm (7 ingredients or less, Appetizers, baking soda, brown sugar, butter, cream of tartar, Desserts, Holiday, light corn syrup, oven, salt, stovetop, walnuts)
4 C walnuts
1 C brown sugar
1 stick butter
1/4 C white corn syrup
1/8 t cream of tartar
1/4 t salt
1/2 t baking soda
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1. Mix together brown sugar, margarine, corn syrup, cream of tartar and salt.
2. Bring to a boil for 3 minutes stirring often. Remove from heat.
3. Add baking soda and stir well until settled.
4. Pour over walnuts and stir until well coated.
5. Pour into a large pan. Bake at 200 degrees for 1 1/2 hours, stirring every 15 minutes.
October 26, 2010 at 1:21 pm (all-purpose flour, baking powder, baking soda, Breakfast, canola oil, cinnamon, eggs, granulated sugar, honey, milk, oven, salt, vegetable cooking spray, whole wheat flour, zucchini)
These are something healthy you can grab for breakfast on the way out the door. You can add raisins, nuts or dried cranberries for variety.
Makes 12.
4.75 oz whole-wheat flour (about 1 cup)
3 oz all-purpose flour (about 2/3 cup)
1/2 C sugar
1 t ground cinnamon
1 1/4 t baking powder
1/2 t baking soda
1/4 t salt
1 1/3 C shredded zucchini
1/2 C milk
2 T canola oil
2 T honey
1 egg
Cooking spray
1 T sugar
1/4 t ground cinnamon
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1. Preheat oven to 400 degrees.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine whole-wheat flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine zucchini, milk, oil, honey and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
3. Combine 1 T sugar and 1/4 t cinnamon; sprinkle over tops of muffins. Bake at 400 degrees for 15 minutes of until golden. Remove from pan immediately; cool on a wire rack.
June 11, 2010 at 7:52 pm (Aldi ingredients, all-purpose flour, baking soda, cake, granulated sugar, mayonnaise, oven, powdered sugar, salt, vanilla)
This recipe is adapted from one that has been in Britt’s family for generations. He tops the cake with a dusting of confectioners’ sugar, but you also can use whipped cream or nondairy topping.
Serves 12.
2 C unbleached all-purpose flour
1 C granulated sugar
1/4 C cocoa
2 t baking soda
1/2 t salt
1 C mayonnaise
1 C warm water
1 t vanilla
Confectioners’ sugar for dusting
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Preheat oven to 350 degrees. Grease an 8-inch square cake pan and set aside. In medium bowl, mix flour, sugar, cocoa, baking soda and salt.
In large bowl, mix mayonnaise, warm water and vanilla. Add dry ingredients and beat with an electric mixer on low speed until smooth. Pour batter into prepared pan. Bake until toothpick inserted into the cake comes out clean, about 35 minutes. Remove to wire rack and let cool.
Just before serving, dust top with confectioners’ sugar.
June 10, 2010 at 1:42 pm (all-purpose flour, baking powder, baking soda, blueberries, Breads, Breakfast, brown sugar, butter, buttermilk, dried cranberries, granulated sugar, lemons, oranges, oven, raisins, unsweetened applesauce, vegetable cooking spray, whole wheat flour)
The texture of these low-fat scones is lighter and fluffier than their traditional counterparts. This recipe can be a springboard for creativity, providing a basic dough to which you can add lemon, blueberries or dried cranberries.
Makes 12.
Vegetable cooking spray
1 1/2 C unbleached flour
1/2 C whole wheat flour
2 T brown sugar
1/2 t baking soda
2 t baking powder
4 T butter, cut into small pieces
1/3 C unsweetened applesauce
2 T grated orange zest
1/3 C raisins
1/3 C buttermilk
Granulated sugar for sprinkling
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Preheat oven to 400 degrees. Lightly coat a baking sheet with cooking spray.
In medium bowl, mix both flours, brown sugar, baking soda and baking powder. Using a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in applesauce, orange zest, raisins and just enough buttermilk to form a stiff dough.
Turn dough out onto a lightly floured surface. With floured hands, pat dough to 1/4″ thickness. Using a 2″ round cookie cutter, cut out circles of dough, Put scones on prepared baking sheet, brush tops with buttermilk and sprinkle with granulated sugar. Bake until golden, about 15 minutes. Serve warm or at room temperature.
February 26, 2010 at 9:59 am (all-purpose flour, baking powder, baking soda, bananas, Breads, butter, cinnamon, eggs, granulated sugar, nutmeg, oven, salt)
Prep time: 10 minutes.
Cook time: 30 – 50 minutes
Makes 1 full-sized loaf (8 x 4″) or 2 small loaves.
4 – 5 T butter, softened
2 eggs
2 or 3 very ripe bananas
2/3 C sugar
1 1/3 C all-purpose unbleached flour
3/4 t salt
1/2 t baking soda
1/4 t baking powder
1/2 t cinnamon or nutmeg, optional
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Preheat the oven to 350.
In one bowl, combine butter, eggs, bananas and sugar. Use a potato masher, fork or spoon to squish the banana and mix the ingredients together. It is alright for there to be small chunks of banana in the batter, but you want most of the banana to be reduced to mush.
In another bowl, combine remaining ingredients.
Combine the wet and dry ingredients and mix until the ingredients are blended together.
If you like, stir in additional ingredients here, such as chopped walnuts or pecans, dried cherries or apricots, or chocolate chips. A handful (about a half a cup) is about right.
Pour the dough into greased baking pans and bake until a toothpick inserted in the center comes out clean. Small loaves take around 30 minutes, a normal-sized loaf takes around 50 minutes.
Remove from the oven. This bread is great warm, but it is excellent cold too.
After they have cooled for 5 or 10 minutes the loaves can be removed from the pan to cool. Once they are cool they can be individually wrapped and frozen.
February 12, 2010 at 1:51 pm (all-purpose flour, baking powder, baking soda, butter, buttermilk, cornstarch, Desserts, granulated sugar, lemon juice, oven, peaches, salt, Summer)
Prep: 20 minutes
Total: 1 hour 20 minutes
Serves 4
FOR THE FILLING
1/4 to 1/2 cup sugar (depending on sweetness of fruit)
1 tablespoon cornstarch
1 1/2 pounds peaches, cut into 1/2-inch-thick slices, and cut in half again crosswise (about 4 cups)
1 tablespoon fresh lemon juice
FOR THE TOPPING
1 cup all-purpose flour
3 tablespoons plus 1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
2/3 cup low-fat buttermilk
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1. Make the filling: Preheat oven to 350 degrees. In a large bowl, whisk together sugar and cornstarch. Add peaches and lemon juice; toss to combine. Divide filling evenly among four 8-ounce custard cups (or one 2-quart baking dish); transfer to a rimmed baking sheet.
2. Make the topping and bake: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingers, blend in butter until mixture resembles coarse meal. Add buttermilk; stir just until a dough forms. Drop dough onto peaches, using about 1/3 cup dough for each custard cup. Sprinkle dough with remaining teaspoon sugar. Bake until fruit is bubbling and biscuit topping is golden brown, 35 to 45 minutes. Let cool 15 minutes; serve warm.
February 10, 2010 at 1:45 pm (Aldi ingredients, almonds, apples, baking soda, brown sugar, cake, cinnamon, eggs, flour, granulated sugar, hazelnuts, light cream, milk, oven, pecans, powdered sugar, salt, stovetop, vanilla, vegetable oil, walnuts, whole wheat flour, Winter)
Serves 12 – 16
5 C chopped unpeeled apples
1 1/3 C sugar (more if apples are very tart)
1/2 C oil
2 eggs, slightly beaten
2 t vanilla
1 C whole wheat flour
1 C flour
2 t baking soda
2 t ground cinnamon
1 t salt
1 C nuts, optional
1/3 C brown sugar
1/4 C milk or cream
1 T flour
1/3 C powdered sugar
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Combine apples and 1 1/3 C sugar and let stand while mixing other ingredients.
Combine oil, eggs and vanilla in a separate bowl. Combine whole wheat flour, 1 C flour, baking soda, cinnamon, salt and nuts in a third bowl. Stir flour mixture into apples alternately with egg mixture. Pour into a greased 9 x 13″ baking pan. Bake in preheated oven at 350 degrees, 50 – 60 minutes (until toothpick inserted in center comes out clean).
While cake bakes, heat brown sugar, milk or cream and 1 T flour to boiling, stirring occasionally. Remove from heat. Mix in powdered sugar. Drizzle over hot cake.
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
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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.
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