We hosted a brunch back in March for St. Patrick's Day. As part of the menu, I made mini-quiches and blueberry mini-muffins. I borrowed several mini-muffin pans from a friend. But, I was hooked so I bought my own pan soon after. I have now made two different versions of banana mini-muffins two weekends in a row. The second batch turned out much better so I will only share that recipe here. This recipe is adapted from two different recipes - Banana Walnut Muffins from my Totally Muffins Cookbook by Helene Siegel and Karen Gillingham and Good to the Grain by Kim Boyce. The muffin recipe is from the muffin cookbook but with part of the flour substituted by the multigrain flour mix from the Good to the Grain cookbook.
Ingredients:
3/4 cup chopped nuts (pecans or walnuts) (optional)
1 cup all-purpose flour
1 cup multi-grain flour mix
1 tablespoon baking powder
1/2 teaspoon salt
1 stick butter, softened
3/4 cup brown sugar
2 eggs
1 1/2 teaspoons vanilla
1 1/2 cups mashed ripe bananas (about 3)
Directions:
Preheat oven to 375 degrees. Grease mini muffin tin. If using, spread nuts on a tray and toast in oven for 8 to 10 minutes. In a bowl, combine flours, baking powder and salt. In another bowl, cream butter, sugar and vanilla until smooth and creamy. Note: I used a spoon for this step and it worked great - plus I didn't have to get out my mixer and then clean it up when I was done! Beat in eggs one at a time. Add mashed bananas and beat until combined. Stir dry ingredients into banana mixture just until flour disappears. Lightly stir in nuts. Spoon batter into muffin cups to the top. Note: I use a mini ice cream scoop for spooning in the batter. It is much easier than using two spoons. Bake 15-25 minutes, until toothpick comes out clean.
Showing posts with label vanilla. Show all posts
Showing posts with label vanilla. Show all posts
Friday, April 15, 2011
Monday, January 17, 2011
Homemade Cereal - Graham Nuts
I loved the idea of making my own cereal at home. It had never occurred to me that I could do such a thing until I saw it in the cookbook Good to the Grain by Kim Boyce. In her description of the recipe, she mentions that she found the recipe that inspired this one in an Amish cookbook. The only thing I changed this time around was to use table salt instead of kosher salt. I've tried using coarse kosher salt as she recommends in every other recipe but they've all turned out too salty. MTH refused to eat the pancakes due to the saltiness. I don't actually think they are saltier than other things I've made. I just thing the big grains of salt give more of the salty flavor. Next time I make these, I'll be using cane syrup (homemade in my hometown) instead of the honey
Ingredients:
1 cup graham flour
1/3 cup whole-wheat flour
1/3 cup dark brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt (she calls for 1/2 teaspoon kosher salt)
1 cup buttermilk
1 tablespoon honey
1 teaspoon pure vanilla extract
Instructions:
Position a rack in the middle of the oven and preheat to 350. Spray a little oil on to a baking sheet and line with parchment paper.
Whisk the dry ingredients into a large bowl and set aside.
In a small bowl, mix together the buttermilk, honey and vanilla. Add the wet ingredients to the dry ingredients and mix together to form a batter.
Scrape the batter onto the baking sheet and, using a metal offset spatula, spread the batter evenly across the entire surface of the sheet.
Bake for 30 minutes, rotating the pan halfway through. Remove the baking sheet from the oven and break off any areas of the cracker that are getting dark or dry, and set them on a rack to cool. I didn't have any pieces to break off at that point.
Turn the oven down to 250, return the baking sheet to the oven, and bake for 55 to 60 minutes more. Every 20 minutes, break off any more dry sections and put them on the cooking rack. While you are doing this, break up the rest of the dough into smaller pieces to encourage the dough to the dry out faster, and return the baking sheet to the oven for the remaining time.
Remove the sheet from the oven when the cracker is mahogany brown and entirely dry. The all the pieces of the crack cook on a rack.
Set up a food processor with a large hole grate attachment. Feed pieces of the cracker through the tube at the top and grind into nuts. Serve with cold milk. They will store in an airtight jar for one month.
Ingredients:
1 cup graham flour
1/3 cup whole-wheat flour
1/3 cup dark brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt (she calls for 1/2 teaspoon kosher salt)
1 cup buttermilk
1 tablespoon honey
1 teaspoon pure vanilla extract
Instructions:
Position a rack in the middle of the oven and preheat to 350. Spray a little oil on to a baking sheet and line with parchment paper.
Whisk the dry ingredients into a large bowl and set aside.
In a small bowl, mix together the buttermilk, honey and vanilla. Add the wet ingredients to the dry ingredients and mix together to form a batter.
Scrape the batter onto the baking sheet and, using a metal offset spatula, spread the batter evenly across the entire surface of the sheet.
Bake for 30 minutes, rotating the pan halfway through. Remove the baking sheet from the oven and break off any areas of the cracker that are getting dark or dry, and set them on a rack to cool. I didn't have any pieces to break off at that point.
Turn the oven down to 250, return the baking sheet to the oven, and bake for 55 to 60 minutes more. Every 20 minutes, break off any more dry sections and put them on the cooking rack. While you are doing this, break up the rest of the dough into smaller pieces to encourage the dough to the dry out faster, and return the baking sheet to the oven for the remaining time.
Remove the sheet from the oven when the cracker is mahogany brown and entirely dry. The all the pieces of the crack cook on a rack.
Set up a food processor with a large hole grate attachment. Feed pieces of the cracker through the tube at the top and grind into nuts. Serve with cold milk. They will store in an airtight jar for one month.
Saturday, November 21, 2009
Whole Grain Waffles
I like to add as much healthy as I can to breakfast. When DS decided he didn't want to eat oatmeal for breakfast anymore, we started doing waffles instead. These have whole wheat flour, wheat germ and milled flax seed. They may not be as light as regular waffles but I think they're pretty good and Logan has consistently eaten them for breakfast for about 3 months now! Adapted from The Good Housekeeping Illustrated Cookbook (1980 edition)
Ingredients:
1 cup whole wheat flour
3/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons milled flax seed
2 tablespoons wheat germ
3/4 teaspoon salt
1/2 cup yogurt ( in a 2 cup or bigger Pyrex)
enough milk to make 2 cups in the Pyrex mention above (your making buttermilk so you could also used buttermilk)
2 eggs
2 teaspoons vanilla
4 tablespoons vegetable oil
Directions:
Whisk together dry ingredients. Whisk together wet ingredients. Whisk wet ingredients into dry ingredients. Follow your waffle iron's instructions.
Ingredients:
1 cup whole wheat flour
3/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons milled flax seed
2 tablespoons wheat germ
3/4 teaspoon salt
1/2 cup yogurt ( in a 2 cup or bigger Pyrex)
enough milk to make 2 cups in the Pyrex mention above (your making buttermilk so you could also used buttermilk)
2 eggs
2 teaspoons vanilla
4 tablespoons vegetable oil
Directions:
Whisk together dry ingredients. Whisk together wet ingredients. Whisk wet ingredients into dry ingredients. Follow your waffle iron's instructions.
Sunday, October 11, 2009
Apple Upside Down Cake
Found on kitchenmusings.com - Adapted from Rose Levy Berenbaum's recipe in Rose's Heavenly Cakes
http://kitchenmusings.com/2009/10/bring-on-the-apples.html
Apple and Walnut Filling
3 1/4 c sliced apples (about 2 large)
1 t lemon juice, freshly squeezed
1/3 c light brown sugar, firmly packed, divided
4 T unsalted butter, divided
2/3 c pecan halves
One 9×2-inch round cake pan bottom coated with shortening, topped with a parchment round
baking stone optional
Preheat the oven, twenty minutes or more before baking, set an oven rack in the lower third of the oven, set a baking stone, if using, on the rack and preheat the oven to 350F.
Make the apple topping:
In a medium bowl, toss together the apples, lemon juice, and 2 tablespoons of the brown sugar. Allow the mixture to sit for at least 30 minutes or up to 1 1/2 hours. Drain the apples, reserving their liquid.
In a small heavy saucepan, preferably nonstick, melt the butter. Use about 1 tablespoon to coat the parchment-lined bottom and the sides of the cake pan.
Add the remaining brown sugar and the reserved liquid that has drained from the apples to the butter remaining in the saucepan. Bring to a boil, stirring constantly with a light-colored silicone spatula, then stop stirring, but leave the spatula in place to judge the color, and simmer for about 3 minutes, until bubbling thickly and deep amber in color.
Pour this mixture (do not scrape) into the prepared cake pan, tilting to coat the entire bottom. Don’t worry if the mixture hardens; it will melt during baking. Place the apple slices, overlapping slightly, on the bottom and around the sides of the pan. Set aside.
Toast the pecans:
Spread the pecans evenly on a baking sheet and bake for about 7 minutes to enhance their flavor. Stir once or twice to ensure even toasting and avoid over-browning. Cool completely. Chop coarsely and set aside.
Batter
3 large egg yolks, at room temperature
1/2 c Greek yogurt, divided
1 1/4 t pure vanilla extract
1 1/3 c all purpose flour, sifted into the cup and leveled off
3/4 c superfine sugar
3/4 t baking powder
1/4 t baking soda
1/4 t salt
9 T unsalted butter
Mix the liquid ingredients. In a medium bowl, whisk the yolks, 2 tbs. of the yogurt, and the vanilla just until combined.
Make the batter:
In a bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds. Add the butter and the remaining yogurt. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl.
Starting on medium-low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Using a silicone spatula, drop the batter in big blobs on top of the apples. then smooth the surface evenly with a small offset spatula while keeping the apples in an attractive pattern.
Bake the cake:
Place the pan in the oven on the stone, if using it. Bake for 35 to 45 minutes, or until golden brown, a wire cake tester inserted in the center comes out clean, and the cake springs back when pressed lightly in the center.
Unmold and cool the cake:
Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake at once onto a serving plate. Leave the pan in place for 1 to 2 minutes before lifting it off. If any apple slices have stuck to the pan, use a small metal spatula to place them back on the cake. Scatter the toasted pecans on top. Serve warm or room temperature.
http://kitchenmusings.com/2009/10/bring-on-the-apples.html
Apple and Walnut Filling
3 1/4 c sliced apples (about 2 large)
1 t lemon juice, freshly squeezed
1/3 c light brown sugar, firmly packed, divided
4 T unsalted butter, divided
2/3 c pecan halves
One 9×2-inch round cake pan bottom coated with shortening, topped with a parchment round
baking stone optional
Preheat the oven, twenty minutes or more before baking, set an oven rack in the lower third of the oven, set a baking stone, if using, on the rack and preheat the oven to 350F.
Make the apple topping:
In a medium bowl, toss together the apples, lemon juice, and 2 tablespoons of the brown sugar. Allow the mixture to sit for at least 30 minutes or up to 1 1/2 hours. Drain the apples, reserving their liquid.
In a small heavy saucepan, preferably nonstick, melt the butter. Use about 1 tablespoon to coat the parchment-lined bottom and the sides of the cake pan.
Add the remaining brown sugar and the reserved liquid that has drained from the apples to the butter remaining in the saucepan. Bring to a boil, stirring constantly with a light-colored silicone spatula, then stop stirring, but leave the spatula in place to judge the color, and simmer for about 3 minutes, until bubbling thickly and deep amber in color.
Pour this mixture (do not scrape) into the prepared cake pan, tilting to coat the entire bottom. Don’t worry if the mixture hardens; it will melt during baking. Place the apple slices, overlapping slightly, on the bottom and around the sides of the pan. Set aside.
Toast the pecans:
Spread the pecans evenly on a baking sheet and bake for about 7 minutes to enhance their flavor. Stir once or twice to ensure even toasting and avoid over-browning. Cool completely. Chop coarsely and set aside.
Batter
3 large egg yolks, at room temperature
1/2 c Greek yogurt, divided
1 1/4 t pure vanilla extract
1 1/3 c all purpose flour, sifted into the cup and leveled off
3/4 c superfine sugar
3/4 t baking powder
1/4 t baking soda
1/4 t salt
9 T unsalted butter
Mix the liquid ingredients. In a medium bowl, whisk the yolks, 2 tbs. of the yogurt, and the vanilla just until combined.
Make the batter:
In a bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds. Add the butter and the remaining yogurt. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl.
Starting on medium-low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Using a silicone spatula, drop the batter in big blobs on top of the apples. then smooth the surface evenly with a small offset spatula while keeping the apples in an attractive pattern.
Bake the cake:
Place the pan in the oven on the stone, if using it. Bake for 35 to 45 minutes, or until golden brown, a wire cake tester inserted in the center comes out clean, and the cake springs back when pressed lightly in the center.
Unmold and cool the cake:
Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake at once onto a serving plate. Leave the pan in place for 1 to 2 minutes before lifting it off. If any apple slices have stuck to the pan, use a small metal spatula to place them back on the cake. Scatter the toasted pecans on top. Serve warm or room temperature.
Saturday, June 13, 2009
Corn Pancakes
I had some corn cakes (or so they called them) at Cafe Gutenberg. When I googled corncakes, I got recipes that didn't match what I had eaten. So, I googled corn pancakes instead. Then, it seemed to match more closely to what I thought I had eaten. The first time I made them, I just used a recipe I found online. But, they weren't corny enough. The next time, I modified my normal pancake recipe by substituting 3/4 cup of flour with 3/4 cup of corn meal (and didn't add the milled flax seed or wheat germ). These still weren't corny enough. I had been told that I should probably try adding pureed corn. I really didn't want to go to that trouble. So, for my third try, I used masa. It worked! They're very corny. Here's the recipe. It's very similar to my normal pancake recipe but since I expect to make this one again, I want to write it down fully.
Ingredients:
3/4 cup plain flour
3/4 cup masa
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons sugar
1 3/4 cup milk
1 egg
3 tablespoons oil
1 teaspoon vanilla
Instructions:
Stir dry ingredients together. Stir wet ingredients together. Add liquid to dry ingredients. Cook and enjoy with maple syrup or as a savory side dish at dinner.
Ingredients:
3/4 cup plain flour
3/4 cup masa
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons sugar
1 3/4 cup milk
1 egg
3 tablespoons oil
1 teaspoon vanilla
Instructions:
Stir dry ingredients together. Stir wet ingredients together. Add liquid to dry ingredients. Cook and enjoy with maple syrup or as a savory side dish at dinner.
Sunday, February 22, 2009
Banana Nut Whole Wheat Pancakes
I love banana nut bread so I decided to make banana nut pancakes. Really, it's just my normal pancake recipe with additions. I've also added blueberries.
1/2 cup plain flour
3/4 cup whole wheat flour
2 T wheat germ (optional)
2 t baking powder
3/4 t salt
1 1/4 cup milk (you may want to use more to make a thinner batter)
1 egg
2 t vanilla
2 T oil
mashed banana
chopped pecans
Mix the dry ingredients. Mix the wet ingredients. Pour the wet ingredients into the dry and mix well but do not overstir. When making the pancakes, add the mashed banana and chopped pecans. Then, when you turn the pancake, you'll have nice caramelization of the banana and toasting of the pecans.
1/2 cup plain flour
3/4 cup whole wheat flour
2 T wheat germ (optional)
2 t baking powder
3/4 t salt
1 1/4 cup milk (you may want to use more to make a thinner batter)
1 egg
2 t vanilla
2 T oil
mashed banana
chopped pecans
Mix the dry ingredients. Mix the wet ingredients. Pour the wet ingredients into the dry and mix well but do not overstir. When making the pancakes, add the mashed banana and chopped pecans. Then, when you turn the pancake, you'll have nice caramelization of the banana and toasting of the pecans.
Thursday, January 03, 2008
Christmas French Toast (About 20 minutes)
We had lots and lots of bread that had been sliced up for our Christmas Eve dinner. So, I decided to take a page from Alton Brown's book and leave it out overnight so that we could make perfect French toast. The batter was simple:
3 eggs, slightly beaten
1/2 tablespoon salt
2 tablespoons sugar
1 cup milk
2 teaspoons vanilla
Mix thoroughly.
Add a dot of butter to a preheated frying pan. Place the bread into the batter for a few seconds, flip and repeat. Place in the frying pan and brown on both sides.
I like a little sugar or jam. My Mom had brought some of her homemade strawberry and blueberry jams. Some people put syrup on it instead.
It was the best homemade French toast I've ever had. Using stale bread is the key! The day after Christmas we had some challah bread left over. It makes awesome French toast as well.
3 eggs, slightly beaten
1/2 tablespoon salt
2 tablespoons sugar
1 cup milk
2 teaspoons vanilla
Mix thoroughly.
Add a dot of butter to a preheated frying pan. Place the bread into the batter for a few seconds, flip and repeat. Place in the frying pan and brown on both sides.
I like a little sugar or jam. My Mom had brought some of her homemade strawberry and blueberry jams. Some people put syrup on it instead.
It was the best homemade French toast I've ever had. Using stale bread is the key! The day after Christmas we had some challah bread left over. It makes awesome French toast as well.
Sunday, December 30, 2007
Mexican Wedding Cookies (AKA Russian Tea Cookies) (About an hour)
These are simple cookies. Also, if you know someone who is vegetarian (not vegan though), these cookies will be great for them as there are no eggs in them. I not only made them for the party but also for Christmas with the family.
From the Food Network 12 Days of Cookies
1 cup unsalted butter, at room temperature
1/2 cup confectioners' sugar, plus more for coating baked cookies
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces
Instructions
Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.
Using an electric mixer, cream the butter and sugar at low speed until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks.
From the Food Network 12 Days of Cookies
1 cup unsalted butter, at room temperature
1/2 cup confectioners' sugar, plus more for coating baked cookies
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces
Instructions
Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.
Using an electric mixer, cream the butter and sugar at low speed until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks.
Homemade Marshmallows (About 30 minutes)
The great thing about this recipe is that it is extremely easy (although takes some time) but it wows just about everyone who sees them. Most people don't really understand how marshmallows are made. In the end, it's very similar to making meringue but using gelatin instead of egg whites.
3 packages unflavored gelatin
From the Food Network 12 Days of Cookies, 2005
1/2 cup cold water, plus 1/2 cup
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment. Allow to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan. Cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
3 packages unflavored gelatin
From the Food Network 12 Days of Cookies, 2005
1/2 cup cold water, plus 1/2 cup
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting
Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment. Allow to sit while you make the syrup.
Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan. Cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
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