Preheat the oven to 400 degrees.
In a medium mixing bowl, sift together the following:
1 1/2 C. Flour
1/2 C. Sugar
2 tsp. baking powder
1/2 tsp. salt
In a separate bowl, or liquid measuring cup mix well:
1/4 C. oil
1 egg
1/2 C. milk
Create a well in the center of the dry ingredients and pour in the liquid mixture into the dry mixture. Mix just until moistened, DO NOT OVER STIR. Add 1 Cup berries of choice. Blueberries, blackberries or raspberries are especially good. Stir them into the mixture. Spoon into prepared muffin cups or greased muffin pan, about 2/3 full. Bake 15-20 minutes, or until lightly golden on tops.
For Apple variations:
I like to add apple for moisture and to make them go a little further. Pick a sweet apple, Golden delicious or Jonnygold apples are my favorites, and chop or grate one apple and add to the dry ingredients as well as 1/2 tsp. cinnamon (opt.) and proceed as normal. This muffin recipe also makes wonderful apple muffins (no berries) if you add 1 Cup of chopped or grated apples in place of the berries, approx. equivalent to 2 apples. You can also substitute brown sugar for white and can add a crumble topping of brown sugar, cinnamon, oats and butter.
Friday, February 20, 2009
Thursday, February 19, 2009
Recipe Call
I have a confession to make... Next week I will be married to my husband for 6 years, and in that time I have never make muffins from scratch. Scary, I know! I have always bought the boxed kind and made them, and trust me, we make muffins a lot. So in an attempt to save money and make better muffins, I'm asking for muffin recipes from you. Any kind is good, and the more different kinds, the better! Please, I need some confectionery help!! ☺
**If you're a cook, just post the recipe - be sure to use a label of bread & muffin, if you are not just post the recipe in the comment section for this post. (And if you're not a cook, and want to be leave a comment with your email address and I'll invite you!)
**If you're a cook, just post the recipe - be sure to use a label of bread & muffin, if you are not just post the recipe in the comment section for this post. (And if you're not a cook, and want to be leave a comment with your email address and I'll invite you!)
Friday, February 6, 2009
Pizza Crust
Pizza Crust
2 pkg active dry yeast
7-8 cups flour
1 tsp. Salt
1 tbsp. sugar
2 ½ cups very warm water (110° – 115°)
Combine yeast, 2 ½ cups flour, salt, sugar and warm water in a large bowl. Beat at low speed for 30 seconds, scrape sides of bowl. Beat 3 minutes at high speed. Stir in enough flour to make a moderately stiff dough. Knead about 10 minutes. Place in a greased bowl and turn over to grease top. Cover and let rise about 45 minutes until double. Punch down dough and divide in half for thick crust or into quarters for thin crusts. Roll ½ to ¼ inch thick, place on baking sheet and form edges.
2 pkg active dry yeast
7-8 cups flour
1 tsp. Salt
1 tbsp. sugar
2 ½ cups very warm water (110° – 115°)
Combine yeast, 2 ½ cups flour, salt, sugar and warm water in a large bowl. Beat at low speed for 30 seconds, scrape sides of bowl. Beat 3 minutes at high speed. Stir in enough flour to make a moderately stiff dough. Knead about 10 minutes. Place in a greased bowl and turn over to grease top. Cover and let rise about 45 minutes until double. Punch down dough and divide in half for thick crust or into quarters for thin crusts. Roll ½ to ¼ inch thick, place on baking sheet and form edges.
Monday, February 2, 2009
Chicken Wraps
I totally made this up, but it's one of my favorite things to eat right now. Probably not as healthy as I should be eating, but give me a break, I'm pregnant!
Chicken Wraps
Breaded chicken strips (get from the freezer section)
Tortillas
Cheese - grated
Lettuce
Avocados
Ranch dressing
Depending on how many I am making, is what I cook for the chicken. I usually make 2 wraps and I usually cook 2-3 strips. Fully bake the strips, until crispy and cut into pieces/strips (I'm sure you could use grilled chicken to make them not as fattening). Warm your tortilla until it's soft, I warm mine on a cast iron skillet, but the microwave works too. Place strips of chicken in the middle of the tortilla in a line, add ranch dressing. How much you use is up to you, I personally like a lot, but too much makes them gooey and somewhat over powering. Next add the grated cheese, lettuce and avocado. I like to top the lettuce with a little more ranch just so there is ranch throughout the wrap. Wrap up and enjoy!
If you try this and you find other toppings that you like, leave a comment and tell me what you use. The variety would be a nice change!
Chicken Wraps
Breaded chicken strips (get from the freezer section)
Tortillas
Cheese - grated
Lettuce
Avocados
Ranch dressing
Depending on how many I am making, is what I cook for the chicken. I usually make 2 wraps and I usually cook 2-3 strips. Fully bake the strips, until crispy and cut into pieces/strips (I'm sure you could use grilled chicken to make them not as fattening). Warm your tortilla until it's soft, I warm mine on a cast iron skillet, but the microwave works too. Place strips of chicken in the middle of the tortilla in a line, add ranch dressing. How much you use is up to you, I personally like a lot, but too much makes them gooey and somewhat over powering. Next add the grated cheese, lettuce and avocado. I like to top the lettuce with a little more ranch just so there is ranch throughout the wrap. Wrap up and enjoy!
If you try this and you find other toppings that you like, leave a comment and tell me what you use. The variety would be a nice change!
Sour Cream Dinner Rolls
Sour Cream Dinner Rolls
2 tbsp. yeast
1 cup warm water
2 cups sour cream
1 cube butter
1 cup sugar
1 tsp. Baking powder
1 tsp. Salt
2 eggs
7 to 8 cups Better for Bread flour
Mix yeast and warm water. In a glass bowl warm sour cream and butter in the microwave for 1 to 2 minutes. Combine the sour cream and butter with the yeast in water in a large and stir in sugar, baking powder, salt, eggs and flour. This is a soft sticky dough, let it rise until double or put in the fridge covered overnight. Divide into fourths and roll out in a circle on a greased surface cut crosswise into 8 wedges, roll up from wide end to narrow point and form into crescents. Place crescents on baking sheets and let rise. Bake for 10 to 15 minutes until golden.
2 tbsp. yeast
1 cup warm water
2 cups sour cream
1 cube butter
1 cup sugar
1 tsp. Baking powder
1 tsp. Salt
2 eggs
7 to 8 cups Better for Bread flour
Mix yeast and warm water. In a glass bowl warm sour cream and butter in the microwave for 1 to 2 minutes. Combine the sour cream and butter with the yeast in water in a large and stir in sugar, baking powder, salt, eggs and flour. This is a soft sticky dough, let it rise until double or put in the fridge covered overnight. Divide into fourths and roll out in a circle on a greased surface cut crosswise into 8 wedges, roll up from wide end to narrow point and form into crescents. Place crescents on baking sheets and let rise. Bake for 10 to 15 minutes until golden.
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