Friday, December 30, 2011
Sunday, November 6, 2011
I made these over the weekend and they were a hit. I love the crumbly top. And I love having an apple peeler/corer. Go get one and make these.
2 1/3 c. flour
1/4 c. brown sugar
1/2 tsp. cinnamon
9 tbsp. butter
2-3 small apples, cored, peeled and cut into small pieces
1/3 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla
*Heat oven to 375. Spray muffin tins with non-stick cooking spray.
*Combine 1/3 c. flour, brown sugar, cinnamon, and a pinch of salt. Cut in 3 tbsp. butter until mixture resembles small crumbs; set aside.
*Combine remaining 2 c. flour, baking powder, and 1/2 tsp. salt together in separate bowl.
*Melt remaining 6 tbsp. butter, mix egg, milk, vanilla, and sugar to melted butter.
*Combine butter mixture to flour mixture. Stir well. Add apples to mixture.
*Spoon into muffin tins; top with crumb mixture.
*Bake about 20-25 minutes or until toothpick inserted comes out clean.
Thursday, October 13, 2011
Had these at a party the other night and made them a couple days later. Best I've found. And no Crisco. Only one pound of butter. Don't worry about it; let's enjoy our lives.
1 lb. butter
2 c. brown sugar
1 ½ c. white sugar
2 T vanilla
Cream for 6 minutes
6 c. flour
1 ½ t. salt
1 ½ T. soda
Blend mixture slowly and thoroughly
2 c. chocolate chips (Ghirardelli semi-sweet)
Bake at 325 for 10 minutes.
Tuesday, September 27, 2011
I promised myself I wouldn't have to make dinner tonight to convince myself to start canning the very ripe peaches on my back porch. This was the easiest thing I could come up with that didn't involve fast food which is kind of the opposite of home canning. It is a yummy recipe that is easy to make and the ingredients are plentiful right now.
We eat this sauce over pasta with some parmesan, or with warm grill bread. My Mom said it was really good spread thinly on grilled cheese sandwiches.
Pesto Alla Trapanese
¼ c. blanched, slivered almonds (I use whole ones with the peel on.)
12 oz. (about 2 ½ c.) grape or cherry tomatoes (If you substitute large tomatoes then seed them first.)
½ c. basil leaves (I use up to a cup if I have it, but it is good both ways.)
1 large clove garlic, chopped (I like to cook this for just a minute in the oil before I put it in)
1 tsp. red wine or sherry vinegar
¼ tsp. red pepper flakes ( I don't use these b/c of the kids.)
1 tsp. salt (If you double the recipe, just use 1 tsp. salt and then see if it needs any more.)
About ¼ to 1/3 cup olive oil (I use 1/4 cup at the most.)
Toast the almonds and let cool. Combine all ingredients except the oil in a food
processor and pulse to your desired consistency. Slowly drizzle in the oil until
Friday, May 27, 2011
Find the recipe HERE
Type rest of the post here
Monday, May 23, 2011
3/4 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup cornmeal
1/3 cup quick-cooking oats
2 tsp baking powder
1/2 tsp salt
2 cups buttermilk (or 2 tablespoons vinegar plus milk to equal two cups)
1/3 cup margarine or butter, melted
2 eggs, beaten
Combine all ingredients in a large bowl. (If you use the vinegar and milk method the batter will be thin. Never fear, they're still delicious). Heat skillet or griddle to 375 degrees. Grease lightly with oil or spray. Pour about 1/4 cup of batter for each pancake. Cook 2-3 minutes. Turn when bubbles start to appear on surface and edges look cooked. Continue to cook 2-3 minutes more.
I love my crockpot. I also love a hot breakfast but don't necessarily like making them in the morning. Here's one you can wake up to.
1 C whole or cracked wheat
1/2 C brown rice
1/2 C pearl barley
1/2 C oat groats
Put everything in the crockpot with 4-5 cups of water. Cook on low overnight.
(I'm sorry I can't get the template to work correctly. I'll blame blogger's recent issues).