Friday, November 16, 2018

Brown Butter Half Sheet Blondies

 Grease or spray a half sheet pan.     Preheat oven to 350.

1 stick butter, browned

2 sticks butter, melted

Mix together dry ingredients in an extra large bowl:

3 cups flour

2 tsp baking powder

1 tsp salt

Combine browned and melted butter, stir in:

3 cups brown sugar

2 Tablespoons vanilla extract
4 eggs

Gently mix wet ingredients into the dry ingredients, then stir in:

1 cup walnuts, coarsely chopped  (I accomplish this by putting nuts into a gallon ziploc bag and taking out my frustration with the bottom of a heavy saucepan!)

Spread on prepared half-sheet pan.    Bake approximately 25 minutes until lightly golden brown.  

Monday, May 28, 2018

Cold Oven Pound Cake

A beautiful, buttery, understated pound cake.     Elegant with an afternoon cup of Earl Grey.    Perfect with sliced strawberries and whipped cream.  

cream together:

3 sticks butter, softened
3 cups white sugar

meanwhile mix together:
6 eggs
1 T vanilla extract
(dash of orange or other citrus oil, optional)
1 tsp salt
1/4 cup sour cream, 3/4 cup milk

mix liquid into creamed butter/sugar.  

mix in flour until combined.  

Pour into two loaf pans lined with parchment paper.     Place in oven and turn oven to 325.    It took mine about 90 minutes, but start checking at 75 minutes - see if a knife inserted in center comes out clean.   

Thursday, October 19, 2017

Harvest Rice

3 1/3 cups jasmine rice
6 cups chicken stock
1 12oz bag frozen chopped butternut squash
large handful (about 1/2 cup) of craisins / dried cranberries
1/2 an apple sliced
dash of salt (depending on the salt level of your stock/broth)

First, you must get up at 6:30and slice about ten apples for the homeschool group.     Make sure you save about half an apple from the kids lunch, then bring it home, let it age on the counter for about two hours, and then chop finely for the rice.     (or you could just chop an apple, skin on, but what fun is that??)

Throw ingredients into Instantpot, stir exactly four times (ok, it doesn't matter) and hit "rice" button.  

Saturday, September 9, 2017

Pumpkin gingerbread cake

A variation on the Pioneer Woman's Pumpkin cake - more spices, added blackstrap molasses, doubled the recipe for two 13 x 9 (two potlucks same weekend), and adjusted to use one large can of pumpkin:

- preheat oven to 350, prep two 13 x 9 pans - grease or spray them with cooking spray 

- fill and start tea kettle

- Melt 1 pound of butter

stir in:

1 29oz can pumpkin puree

2 Tbs blackstrap molasses
1 Tbs cinnamon
1 Tbs ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
1 tbsp vanilla
some freshly ground nutmeg
(would have added the cardamon if I found it quick)

 stir in:

1 3/4 C boiling water

meanwhile whisk together in a big bowl:
4 cups flour
4 cups sugar
4 tsp baking soda

and in a small bowl mix:
1 cup plain kefir  (or milk with a bit of sour cream or plain yogurt equaling 1 cup)
4 eggs

Fold it all together the give up and get out your hand mixer until blended (this is cake!  not too much mixing!). 

Divide batter between the two pans, bake for about 35 minutes.   

Tuesday, September 5, 2017

Mushroom Risotto

(at the moment this is just notes for me ... I'll try to expand soon)

Per 1 lb box of risotto:

olive oil & butter, add risotto

3/4 cup white wine
dash of Worcestershire sauce
bit of saffron

1 small or 1/2 large onion, sauteed
4 portabello mushrooms, chopped and sauteed

4 cups broth (chicken and mushroom if possible)

7 min manual, wait 5+ min before you release

1.5 cups/Parmesan

Monday, September 4, 2017

Banana Carrot Oatmeal Muffins

As we dive into a new school year, quick breakfasts are a big help for busy mornings.     I made a BIG batch and wrapped most individually for the freezer!

3 sticks butter, softened
4 cups sugar (I did 2 white, 2 brown)
1 tsp salt
1/2 tsp cloves
1/4 tsp allspice  
3 T ginger (yes tablespooon)
1 teaspoon cinnamon

6 eggs
1 Tablespoon baking soda
2 teaspoon baking powder

10 super ripe bananas, smooshed

2 carrots, grated

1 1/2 cups plain kefir* 

* or buttermilk, or milk and a little sour cream or a mix of milk and plain yogurt or even just milk ...

2 cups rolled (old fashioned) oats
4 1/2 cups all purpose flour

Cream together butter, sugar, spices and baking soda/powder.       Add eggs, then bananas, then kefir.    Mix in grated carrots.     

Then mix in flour and oats WITH A LIGHT HAND. Scoop into muffin papers - these are "medium" tulip papers, and my overflowing scoop was probably 3 oz.    Sprinkle with raw sugar if you can find yours ... 

 Bake at 425 for 10 minutes, then about 25 minutes at 350.    The hot oven start helps give them better lift and a slightly crunchy top.   

40 yummy muffins for my freezer and busy mornings!  

Sunday, August 20, 2017

When life gives you lemons ... or prematurely thawed blueberries: Blueberry Muffins

Life with three kids gets interesting.    Someone, probably someone with the same last name, left the freezer open a little bit ... enough that the ice bucket had chilled water and most of the food thawed.     Including a whole quart of New Jersey blueberries frozen for a winter pie.   I also had three ready-for-baking overripe bananas.  So I decided the only course of action (besides tossing thawed meat and cleaning the freezer) was to make muffins - a LOT of muffins:

Melt (or better yet brown!) a two sticks of butter.    Stir in three mushed overripe bananas.  Cool a little bit then stir in 1 1/2 cups of milk and a cup of sour cream, then 5 eggs, 1 Tablespoon vanilla and if you have it on hand a dash of orange oil.     Then add one cup of brown sugar and one cup of white sugar. 

In a separate bowl measure 7 cups of flour, 1 teaspoon salt and 3 Tablespoons of Baking powder (YES TABLESPOONS) and mix together

Stir liquids and dry ingredients together in whichever bowl is very large.   

I was using these new muffin papers, which allow me to make taller muffins in standard muffin tins.   Scoop about 3oz of batter into each muffin paper.    Sprinkle each LIBERALLY with sparkling sugar or raw sugar for a bit of a crispy top.  This made 31 large muffins.   (Most of which I wrapped individually in foil once cool - and into the freezer they hopped!)

Bake at 425 for about ten minutes (so they rise and get a nice crispy crust), then lower temp to 350 until cooked through.