4 tablespoons butter, divided
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 cups milk
1 package (8 ounces) cream cheese, cubed
2 cups (8 ounces) shredded Swiss or Cheddar cheese
6 cups frozen shredded hash brown potatoes, thawed
1 package (16 ounces) frozen chopped broccoli, thawed
1/2 cup dry bread crumbs
In a large saucepan, melt 2 tablespoons butter.
Stir in the flour, salt, nutmeg, and pepper until smooth. Gradually add milk.
Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from
heat.
Add cheeses. Stir until melted.
Stir in potatoes.
Spoon half of the potato mixture into a greased 2 quart baking dish.
Top with broccoli and remaining potato mixture.
Cover and bake at 350 degrees for 35 minutes.
Melt the remaining butter. Toss with bread crumbs. Sprinkle over casserole.
Bake uncovered for 15 to 20 minutes or until heated through and topping is
golden.
Yield: 12 to 14 servings
Start Saving Today!
Oct 20, 2009
Nana's Unbaked Cookies
2 cups sugar
1/4 pound margarine
1/2 cup milk
3 Tbs. cocoa
1 tsp. vanilla
1/2 cup peanut butter (creamy or chunky)
3 cups quick cooking oats
Combine sugar, margarine, milk and cocoa in a 4 quart sauce pan. Cook at a full
rolling boil for approximately 1 minute.
Remove from heat, add vanilla and peanut butter. Stir well. Add oatmeal to
mixture, combine thoroughly.
Drop by spoonfuls onto waxed paper.
1/4 pound margarine
1/2 cup milk
3 Tbs. cocoa
1 tsp. vanilla
1/2 cup peanut butter (creamy or chunky)
3 cups quick cooking oats
Combine sugar, margarine, milk and cocoa in a 4 quart sauce pan. Cook at a full
rolling boil for approximately 1 minute.
Remove from heat, add vanilla and peanut butter. Stir well. Add oatmeal to
mixture, combine thoroughly.
Drop by spoonfuls onto waxed paper.
Dirty Rice
12 ounces pork sausage with sage
1 tablespoon extra-virgin olive oil
1/4 cup finely diced onion
1/4 cup finely diced celery
1/2 green bell pepper, finely diced
1 teaspoon poultry seasoning
1 (6-ounce) package original long grain and wild rice, with seasoning
packet
2 1/3 cups low sodium chicken broth
In a 10-inch frying pan over medium-high heat, brown the sausage, breaking
up the meat with a fork into little pieces. Drain the grease, remove sausage to
a bowl, and set aside.
Add the olive oil to the frying pan over medium heat. When oil is hot add
the onion, celery, and bell pepper. Cook until vegetables are soft, but not
brown, about 3 to 5 minutes.
Return the sausage to the pan, add poultry seasoning and stir to combine.
Add rice and seasoning packet and cook for 5 minutes, stirring frequently. Add
chicken broth and bring to a boil. Reduce heat to low. Simmer, covered tightly,
for 25 minutes.
Fluff with fork and serve.
1 tablespoon extra-virgin olive oil
1/4 cup finely diced onion
1/4 cup finely diced celery
1/2 green bell pepper, finely diced
1 teaspoon poultry seasoning
1 (6-ounce) package original long grain and wild rice, with seasoning
packet
2 1/3 cups low sodium chicken broth
In a 10-inch frying pan over medium-high heat, brown the sausage, breaking
up the meat with a fork into little pieces. Drain the grease, remove sausage to
a bowl, and set aside.
Add the olive oil to the frying pan over medium heat. When oil is hot add
the onion, celery, and bell pepper. Cook until vegetables are soft, but not
brown, about 3 to 5 minutes.
Return the sausage to the pan, add poultry seasoning and stir to combine.
Add rice and seasoning packet and cook for 5 minutes, stirring frequently. Add
chicken broth and bring to a boil. Reduce heat to low. Simmer, covered tightly,
for 25 minutes.
Fluff with fork and serve.
Cauliflower Cheese Pie
SERVINGS & SCALING
Serves 4
INGREDIENTS
- 2 cups shredded potatoes
- 1/4 cup grated onion
- 1 egg, beaten
- 1 teaspoon salt
- 1 tablespoon all-purpose flour
- 1 1/2 tablespoons olive oil
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- salt and pepper to taste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 head cauliflower, coarsely chopped
- 1 1/2 cups shredded Cheddar cheese
- 2 eggs, beaten
- 1/4 cup milk
- 1/4 teaspoon paprika
* *
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 9
inch baking dish or pie pan.
2. To make crust: Use a cheese cloth to squeeze extra liquid from the
grated potatoes. In a medium size mixing bowl, combine potato, onion, egg,
salt and flour. Transfer the mixture to the prepared pie pan, and pat it
down with a rubber spatula or your fingertips. Bake for 30 minutes. Brush
the crust with oil, and bake for another 10 minutes. Remove crust from oven,
and reduce the oven's temperature to 350 degrees F (175 degrees C).
3. To make the filling: In a large frying pan over a high heat, heat
the oil until hot. Reduce the temperature to medium and saute onion, garlic,
thyme, salt, pepper and paprika in the hot oil; cook for 8 to 10 minutes.
Stir the cauliflower into the pan and cook for 15 minutes.
4. Spread 1/2 of the cheese onto the potato crust. Spoon the
vegetables on top of the cheese. Sprinkle the remaining cheese over the
sauteed vegetables. Beat the milk and eggs together in a small bowl, and
then pour over the vegetables and cheese. Sprinkle paprika over the mixture.
5. Bake for 35 to 40 minutes, or until the custard is set and the top
of the pie is slightly browned.
Serves 4
INGREDIENTS
- 2 cups shredded potatoes
- 1/4 cup grated onion
- 1 egg, beaten
- 1 teaspoon salt
- 1 tablespoon all-purpose flour
- 1 1/2 tablespoons olive oil
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- salt and pepper to taste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 head cauliflower, coarsely chopped
- 1 1/2 cups shredded Cheddar cheese
- 2 eggs, beaten
- 1/4 cup milk
- 1/4 teaspoon paprika
* *
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 9
inch baking dish or pie pan.
2. To make crust: Use a cheese cloth to squeeze extra liquid from the
grated potatoes. In a medium size mixing bowl, combine potato, onion, egg,
salt and flour. Transfer the mixture to the prepared pie pan, and pat it
down with a rubber spatula or your fingertips. Bake for 30 minutes. Brush
the crust with oil, and bake for another 10 minutes. Remove crust from oven,
and reduce the oven's temperature to 350 degrees F (175 degrees C).
3. To make the filling: In a large frying pan over a high heat, heat
the oil until hot. Reduce the temperature to medium and saute onion, garlic,
thyme, salt, pepper and paprika in the hot oil; cook for 8 to 10 minutes.
Stir the cauliflower into the pan and cook for 15 minutes.
4. Spread 1/2 of the cheese onto the potato crust. Spoon the
vegetables on top of the cheese. Sprinkle the remaining cheese over the
sauteed vegetables. Beat the milk and eggs together in a small bowl, and
then pour over the vegetables and cheese. Sprinkle paprika over the mixture.
5. Bake for 35 to 40 minutes, or until the custard is set and the top
of the pie is slightly browned.
Grandmas Pork Pocket Sandwiches
1 pound boneless pork loin OR 4 boneless pork chops, cut into strips
1/2 cup Caesar-style salad dressing
4 pita bread rounds
1/2 small red onion, thinly sliced
1/2 small cucumber, peeled, seeded and chopped (about 1/2 cup)
1/4 cup cucumber salad dressing
1. In shallow baking pan, stir together pork strips and Caesar
dressing.
2. Bake at 450 degrees F for 15 to 20 minutes or until pork is
lightly browned and cooked through.
3. Meanwhile, place pita bread roands on a griddle to warm over
medium heat for 2 to 3 minutes per side.
4. Place abot 1/4 of the pork mixture on each pita round. Top with
about 1/4 of the onion slices and about 2 tablespoons chopped
cucumber. Drizzle each with 1 tablespoon cucumber dressing.
Serves 4.
1/2 cup Caesar-style salad dressing
4 pita bread rounds
1/2 small red onion, thinly sliced
1/2 small cucumber, peeled, seeded and chopped (about 1/2 cup)
1/4 cup cucumber salad dressing
1. In shallow baking pan, stir together pork strips and Caesar
dressing.
2. Bake at 450 degrees F for 15 to 20 minutes or until pork is
lightly browned and cooked through.
3. Meanwhile, place pita bread roands on a griddle to warm over
medium heat for 2 to 3 minutes per side.
4. Place abot 1/4 of the pork mixture on each pita round. Top with
about 1/4 of the onion slices and about 2 tablespoons chopped
cucumber. Drizzle each with 1 tablespoon cucumber dressing.
Serves 4.
Stuffed French Toast
16 slices white bread
4 oz. cream cheese, softened and divided
1/2 C. strawberry jelly, divided
5 eggs
3 T. milk
2 T. butter, divided
Spread 1 t. of the cream cheese onto each slice of bread, then spread 1 t. of
jelly over the cream cheese. Put the bread together making 8 sandwiches. In a
medium bowl, combine the eggs and milk and beat with a fork. On a griddle or in
a large skillet, heat one quarter of the butter over medium heat. Dip each
sandwich into the egg mixture, coating both sides evenly. Place on the griddle
and cook 2-3 minutes per side or until golden brown adding more butter if
necessary.
4 oz. cream cheese, softened and divided
1/2 C. strawberry jelly, divided
5 eggs
3 T. milk
2 T. butter, divided
Spread 1 t. of the cream cheese onto each slice of bread, then spread 1 t. of
jelly over the cream cheese. Put the bread together making 8 sandwiches. In a
medium bowl, combine the eggs and milk and beat with a fork. On a griddle or in
a large skillet, heat one quarter of the butter over medium heat. Dip each
sandwich into the egg mixture, coating both sides evenly. Place on the griddle
and cook 2-3 minutes per side or until golden brown adding more butter if
necessary.
Corn Beef Hash and Eggs
serves 4
2 tbsp butter or margarine
1 pound all purpose potatoes, peeled and cut into 1/2 inch cubes
1 large onion, coarsely chopped
1/4 tsp salt
1/8 tsp black pepper
1 pound cooked cornbeef, cut into 1/2 inch cubes
4 to 8 large eggs
1. In a large skillet,melt 1 tbsp butter. Add the potatoes, onion, salt and
pepper. cover the skillet and cook, stirring frequently, until the potatoes are
almost tender, about 10 minutes.
2. Stir the corned beef into the potato mixture. Cook, uncovered, over medium
heat, until the corned beef has heated through and any liquid in the pan has
evaporated, about 15 minutes.
3. In another skillet, melt half the remaining butter. Fry the eggs to order,
adding more butter when necessary.
4. To serve, spoon the hash onto individual plates. Top with fried eggs.
2 tbsp butter or margarine
1 pound all purpose potatoes, peeled and cut into 1/2 inch cubes
1 large onion, coarsely chopped
1/4 tsp salt
1/8 tsp black pepper
1 pound cooked cornbeef, cut into 1/2 inch cubes
4 to 8 large eggs
1. In a large skillet,melt 1 tbsp butter. Add the potatoes, onion, salt and
pepper. cover the skillet and cook, stirring frequently, until the potatoes are
almost tender, about 10 minutes.
2. Stir the corned beef into the potato mixture. Cook, uncovered, over medium
heat, until the corned beef has heated through and any liquid in the pan has
evaporated, about 15 minutes.
3. In another skillet, melt half the remaining butter. Fry the eggs to order,
adding more butter when necessary.
4. To serve, spoon the hash onto individual plates. Top with fried eggs.
Pork and Grits Hash
Makes 6 servings
3 cups water
3/4 coup quick cooking grits
3/4 tsp salt
1 tbsp butter or margarine
1/2 cup coarsely chopped onion
2 cups cubed cooked pork
1/4 tsp dried basil
1/4 tsp dried thyme leaves
1. Several hours or the night before serving, prepare the grits. In a heavy 2 qt
saucepan, heat 2 1/4 cups water to boiling over high heat. In a small bowl,
combine the grits, 1/2 tsp salt, and remaining 3/4 cup water. Stir the grits
mixture into the boiling water. Cook, stirring constantly, until the grits are
thickened and bubbly, about 5 minutes. Cover and cook over low heat 5 minutes.
2. Generouly grease an 8 inch square baking pan. Pour the grits into the greased
pan. Cool to room temperature, then cover tightly and refrigerate until the
grits are firm, several hours or overnight.
3. About 20 minutes before serving, cut the grits into 1/2 inch squares. In a
large skillet, melt the butter. Add the grits, onion, pork, basil, thyme, and
remaining 1/4 tsp salt. Saute, stirring constantly, until the onion iis well
browned. Served immediately.
3 cups water
3/4 coup quick cooking grits
3/4 tsp salt
1 tbsp butter or margarine
1/2 cup coarsely chopped onion
2 cups cubed cooked pork
1/4 tsp dried basil
1/4 tsp dried thyme leaves
1. Several hours or the night before serving, prepare the grits. In a heavy 2 qt
saucepan, heat 2 1/4 cups water to boiling over high heat. In a small bowl,
combine the grits, 1/2 tsp salt, and remaining 3/4 cup water. Stir the grits
mixture into the boiling water. Cook, stirring constantly, until the grits are
thickened and bubbly, about 5 minutes. Cover and cook over low heat 5 minutes.
2. Generouly grease an 8 inch square baking pan. Pour the grits into the greased
pan. Cool to room temperature, then cover tightly and refrigerate until the
grits are firm, several hours or overnight.
3. About 20 minutes before serving, cut the grits into 1/2 inch squares. In a
large skillet, melt the butter. Add the grits, onion, pork, basil, thyme, and
remaining 1/4 tsp salt. Saute, stirring constantly, until the onion iis well
browned. Served immediately.
Pretzel Salad
Pretzel Salad
3 cups crushed pretzels
1 1/2 sticks margarine
1 large tub of Cool Whip
8 ounces of cream cheese
1 large box of any flavor Jello
1/2 cup sugar
Prepare jello as directed. Mix crushed pretzels and margarine in
large baking dish. Bake at 350 degrees for 15 minutes. Let cool. Mix Cool Whip
and cream cheese together until well blended. Pour over whipped jello on top of
pretzels. Top with Cool Whip and pretzel crumbs
3 cups crushed pretzels
1 1/2 sticks margarine
1 large tub of Cool Whip
8 ounces of cream cheese
1 large box of any flavor Jello
1/2 cup sugar
Prepare jello as directed. Mix crushed pretzels and margarine in
large baking dish. Bake at 350 degrees for 15 minutes. Let cool. Mix Cool Whip
and cream cheese together until well blended. Pour over whipped jello on top of
pretzels. Top with Cool Whip and pretzel crumbs
Mild Country Sausage
1 pound boness lean pork
6 to 8 oz pork fat
1 1/2 tsp coarse salt
1 tsp dried rubbed sage
1 tsp dried summer savory
1/2 tsp dried thyme leaves
1/4 tsp ground black pepper
1/8 tsp crushed red pepper
1. If you are using a food processor, cut the pork into 1 inch cubees and chop
the fat into 1/2 inch pieces. for a meat grinder, cut both into 3 by 1/2 inch
strips. Chill the pork and fat into the freezer just until they are firm but not
frozen.
2. While the meat chils, in a large bowl, combine the salt, sage, savory, thyme,
and peppers.
3. Add the pork and fat to the seasonings; toss until they are well mixed. In a
food processor, with the chopping blade, process the meat mixture, half at a
time, until it is coarely ground. If you are using a meat grinder, grind the
mixture through the coarse blade. Cover the sausage and refrigerate it 12 to 24
hours to blend the flavors.
4. Dip your hands in ice water and shape the sausage into an 8 inch cylinder.
Cut the sausage into 1/2 inch slices and place them in a cold skillet. Cook the
sausage slices over medium heat until they are well browned but not crisp. Pour
of the fat as necssary. Drain the sausage on paper towels and serve.
6 to 8 oz pork fat
1 1/2 tsp coarse salt
1 tsp dried rubbed sage
1 tsp dried summer savory
1/2 tsp dried thyme leaves
1/4 tsp ground black pepper
1/8 tsp crushed red pepper
1. If you are using a food processor, cut the pork into 1 inch cubees and chop
the fat into 1/2 inch pieces. for a meat grinder, cut both into 3 by 1/2 inch
strips. Chill the pork and fat into the freezer just until they are firm but not
frozen.
2. While the meat chils, in a large bowl, combine the salt, sage, savory, thyme,
and peppers.
3. Add the pork and fat to the seasonings; toss until they are well mixed. In a
food processor, with the chopping blade, process the meat mixture, half at a
time, until it is coarely ground. If you are using a meat grinder, grind the
mixture through the coarse blade. Cover the sausage and refrigerate it 12 to 24
hours to blend the flavors.
4. Dip your hands in ice water and shape the sausage into an 8 inch cylinder.
Cut the sausage into 1/2 inch slices and place them in a cold skillet. Cook the
sausage slices over medium heat until they are well browned but not crisp. Pour
of the fat as necssary. Drain the sausage on paper towels and serve.
Chocolate-Cherry Loaf
Chocolate-Cherry Loaf
1½ hours | 35 min prep
SERVES 6
1 3/4 cups flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 (10 ounce) bags frozen pitted cherries, thawed, 1 bag drained and coarsely
chopped
1 cup sugar
1/2 cup sour cream
3 large eggs
6 tablespoons unsalted butter, melted
Preheat the oven to 350°F Grease a 5-by-9-inch loaf pan. In a medium bowl, whisk
together the flour, cocoa powder, baking powder, salt and baking soda.
In a medium saucepan, combine the whole cherries and the sugar. Using a potato
masher, crush the cherries. Cook over medium heat, stirring occasionally, for 15
minutes. Transfer to a large bowl and let cool. Whisk in the sour cream and
eggs. Stir in the flour mixture.
Fold the chopped cherries into the batter. Gradually stir in the butter. Pour
the batter into the prepared loaf pan, then bake until a toothpick inserted in
the center comes out clean, about 55 minutes. Let cool in the pan for 15
minutes, then turn out onto a rack to cool completely.
1½ hours | 35 min prep
SERVES 6
1 3/4 cups flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 (10 ounce) bags frozen pitted cherries, thawed, 1 bag drained and coarsely
chopped
1 cup sugar
1/2 cup sour cream
3 large eggs
6 tablespoons unsalted butter, melted
Preheat the oven to 350°F Grease a 5-by-9-inch loaf pan. In a medium bowl, whisk
together the flour, cocoa powder, baking powder, salt and baking soda.
In a medium saucepan, combine the whole cherries and the sugar. Using a potato
masher, crush the cherries. Cook over medium heat, stirring occasionally, for 15
minutes. Transfer to a large bowl and let cool. Whisk in the sour cream and
eggs. Stir in the flour mixture.
Fold the chopped cherries into the batter. Gradually stir in the butter. Pour
the batter into the prepared loaf pan, then bake until a toothpick inserted in
the center comes out clean, about 55 minutes. Let cool in the pan for 15
minutes, then turn out onto a rack to cool completely.
OATMEAL YEAST ROLLS
1 cake or 1 pkg dry yeast
1/4 C. warm water
1 C. scalded milk
1/3 C. brown sugar
2 tsp. salt
1/3 C. shortening
3 to 3 1/2 C. all-purpose flour
1 egg, beaten
1 C. oats (Quick or Old Fashioned, dry)
Soften yeast in water. Pour scalded milk over sugar, salt and
shortening; cool to lukewarm. Stir in 1 C. flour and egg; add softened
yeast and oats. Stir in enough flour to make a soft dough. Turn out on a
floured surface and knead about 10 minutes. Place dough ball in greased
bowl and butter top. Cover and let rise in a warm place about 1 hour,
until doubled in size. Punch down, turn out on floured surface and
cover, let rest for 10 minutes Shape into rolls and place in a greased
pan or in greased muffin pans. Brush with melted shortening, cover and
let rise about 45 minutes. Bake at 375 for 15-18 minutes. Brush with
melted butter.
Makes 4 dozen
1/4 C. warm water
1 C. scalded milk
1/3 C. brown sugar
2 tsp. salt
1/3 C. shortening
3 to 3 1/2 C. all-purpose flour
1 egg, beaten
1 C. oats (Quick or Old Fashioned, dry)
Soften yeast in water. Pour scalded milk over sugar, salt and
shortening; cool to lukewarm. Stir in 1 C. flour and egg; add softened
yeast and oats. Stir in enough flour to make a soft dough. Turn out on a
floured surface and knead about 10 minutes. Place dough ball in greased
bowl and butter top. Cover and let rise in a warm place about 1 hour,
until doubled in size. Punch down, turn out on floured surface and
cover, let rest for 10 minutes Shape into rolls and place in a greased
pan or in greased muffin pans. Brush with melted shortening, cover and
let rise about 45 minutes. Bake at 375 for 15-18 minutes. Brush with
melted butter.
Makes 4 dozen
Herbed Dinner Rolls
Makes 2 dozen
7-8 cup all-purpose flour (more or less)
1/2 cup sugar
2 packages instant dry yeast
1 1/2 tsp salt
1 package Hidden Valley Ranch Dip & Dressing Mix
1/2 cup Butter Flavored Crisco, melted
2 1/2 cup warm water
1-2 cup left over mashed potatoes
1/2 cup melted butter
In a large mixing bowl, combine flour, sugar, yeast, salt, and dressing mix. Mix
well.
In medium sized saucepan, melt Crisco, and add water and potatoes, stirring
until well combined and warmed (110 -120 degrees F).
Stir into flour mixture, using a wooden spoon, until combined.
Add more flour as necessary to make the dough easy to handle.
Remove dough from bowl and knead until smooth and elastic (8 -10 minutes).
Grease a large bowl and place dough in it. Turn dough over, cover, and let stand
in a warm, draft free place to rise (about 45 minutes).
Punch dough down and shape into golf ball size balls. Place in greased cake
pans, 1-2 inches apart. Cover and let rise again.
Bake at 350 degrees for 35-45 minutes. Brush tops of rolls with melted butter
immediately upon taking out of oven. Remove to wire racks to cool.
7-8 cup all-purpose flour (more or less)
1/2 cup sugar
2 packages instant dry yeast
1 1/2 tsp salt
1 package Hidden Valley Ranch Dip & Dressing Mix
1/2 cup Butter Flavored Crisco, melted
2 1/2 cup warm water
1-2 cup left over mashed potatoes
1/2 cup melted butter
In a large mixing bowl, combine flour, sugar, yeast, salt, and dressing mix. Mix
well.
In medium sized saucepan, melt Crisco, and add water and potatoes, stirring
until well combined and warmed (110 -120 degrees F).
Stir into flour mixture, using a wooden spoon, until combined.
Add more flour as necessary to make the dough easy to handle.
Remove dough from bowl and knead until smooth and elastic (8 -10 minutes).
Grease a large bowl and place dough in it. Turn dough over, cover, and let stand
in a warm, draft free place to rise (about 45 minutes).
Punch dough down and shape into golf ball size balls. Place in greased cake
pans, 1-2 inches apart. Cover and let rise again.
Bake at 350 degrees for 35-45 minutes. Brush tops of rolls with melted butter
immediately upon taking out of oven. Remove to wire racks to cool.
High Protein Muffin
You need jumbo muffin tins to get the 14 muffins from this - regular tins will
yield more muffins & likely need a slightly shortened cooking time.
45 min | 20 min prep
SERVES 14
1 (12 ounce) can frozen apple juice concentrate (white grape)
2 1/4 cups wheat bran
1 cup flour
3 1/4 teaspoons baking soda
3 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/4 cups buttermilk
1 cup canola oil (plus 2 tablespoons)
4 eggs, lightly beaten
1/2 cup sesame seed
1/2 cup pumpkin seeds, shelled
1/2 cup flax seed
1/2 cup coconut
1 1/2 cups granola cereal
2 cups raisins
Heat the oven to 350 degrees.
In a medium heavy-bottom saucepan, melt the frozen juice concentrate and bring
to a boil over high heat. Boil rapidly until the liquid is reduced to about 1
cup, about 10 minutes. Remove from heat and measure three-fourths cup plus 2
tablespoons (7 ounces), discarding any remaining reduced concentrate. Cool to
room temperature.
While the reduced concentrate is cooling, in a large bowl whisk together the
bran, flour, baking soda, baking powder and salt.
In a separate large bowl, whisk together the buttermilk, concentrated reduction,
oil and eggs until fully incorporated.
Pour the wet ingredients over the dry and gently mix together with a rubber
spatula until thoroughly combined, careful not to over-mix.
Gently fold in the sesame, pumpkin and flax seeds, coconut, granola and raisins.
Spoon a heaping one-half cup batter into each of 14 lined large (or jumbo)
muffin tins. Bake the muffins, one pan at a time, in the center of the oven
until golden-brown and the tops spring back when lightly touched, 20 to 25
minutes.
Remove and cool the muffins, still in their tins, on a rack.
yield more muffins & likely need a slightly shortened cooking time.
45 min | 20 min prep
SERVES 14
1 (12 ounce) can frozen apple juice concentrate (white grape)
2 1/4 cups wheat bran
1 cup flour
3 1/4 teaspoons baking soda
3 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/4 cups buttermilk
1 cup canola oil (plus 2 tablespoons)
4 eggs, lightly beaten
1/2 cup sesame seed
1/2 cup pumpkin seeds, shelled
1/2 cup flax seed
1/2 cup coconut
1 1/2 cups granola cereal
2 cups raisins
Heat the oven to 350 degrees.
In a medium heavy-bottom saucepan, melt the frozen juice concentrate and bring
to a boil over high heat. Boil rapidly until the liquid is reduced to about 1
cup, about 10 minutes. Remove from heat and measure three-fourths cup plus 2
tablespoons (7 ounces), discarding any remaining reduced concentrate. Cool to
room temperature.
While the reduced concentrate is cooling, in a large bowl whisk together the
bran, flour, baking soda, baking powder and salt.
In a separate large bowl, whisk together the buttermilk, concentrated reduction,
oil and eggs until fully incorporated.
Pour the wet ingredients over the dry and gently mix together with a rubber
spatula until thoroughly combined, careful not to over-mix.
Gently fold in the sesame, pumpkin and flax seeds, coconut, granola and raisins.
Spoon a heaping one-half cup batter into each of 14 lined large (or jumbo)
muffin tins. Bake the muffins, one pan at a time, in the center of the oven
until golden-brown and the tops spring back when lightly touched, 20 to 25
minutes.
Remove and cool the muffins, still in their tins, on a rack.
Refrigerator Sweet Muffins
Brown sugar and buttermilk make these muffins extra-tender.
4-1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup sugar
4 tsps baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk
3/4 cup oil
1-1/2 tsp vanilla
3 eggs
In large bowl, combine flour, brown sugar, sugar, baking powder, baking soda and
salt; mix well. Add buttermilk, oil, vanilla and eggs; stir just until dry
ingredients are moistened. Batter can be baked immediately or stored in tightly
covered container in refrigerator for up to 5 days.
When ready to bake, heat oven to 375º.
Grease bottoms only of desired number of muffin cups or line with paper baking
cups. Stir batter; fill greased muffin cups 2/3 full.
Bake at 375º for 20-25 minutes or until toothpick inserted in center comes out
clean. Immediately remove from pan.
Serve warm.
Makes 24 muffins
4-1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup sugar
4 tsps baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk
3/4 cup oil
1-1/2 tsp vanilla
3 eggs
In large bowl, combine flour, brown sugar, sugar, baking powder, baking soda and
salt; mix well. Add buttermilk, oil, vanilla and eggs; stir just until dry
ingredients are moistened. Batter can be baked immediately or stored in tightly
covered container in refrigerator for up to 5 days.
When ready to bake, heat oven to 375º.
Grease bottoms only of desired number of muffin cups or line with paper baking
cups. Stir batter; fill greased muffin cups 2/3 full.
Bake at 375º for 20-25 minutes or until toothpick inserted in center comes out
clean. Immediately remove from pan.
Serve warm.
Makes 24 muffins
Crusty Hard Rolls
45 min | 20 min prep
SERVES 12 , 12 rolls
Starter
1/2 cup water
1 cup unbleached all-purpose flour
1/8 teaspoon instant yeast
Dough
3 1/2 cups unbleached all-purpose flour
1 cup water
1 1/2 teaspoons salt
1/4 teaspoon instant yeast
The Starter:
Mix the starter ingredients together until smooth, cover, and let rest at room
temperature overnight.
Combine all of the dough ingredients and mix and knead them together -- by hand,
mixer or bread machine, until you've made a soft, somewhat smooth dough; it
should be cohesive, but the surface should still be a bit rough. Allow the dough
to rise, covered, for 3 hours, gently deflating it and turning it over after 1
hour, and again after 2 hours.
Turn the dough out onto a lightly greased or floured work surface. Divide it
into 12 pieces, shape the pieces into balls, and firm them up by rolling them
under your lightly cupped fingers on an unfloured work surface. Place the rolls
on a parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2
hours, until they've doubled in size. Refrigerate them for several hours, or
overnight.
Remove the rolls from the refrigerator, and brush them with a wash made of 1/2
cup water mixed with 1 tablespoon egg white (you won't use up all the wash).
Slash a 1/4-inch deep cut across the top of each roll, and bake them in a
preheated 425°F (220°C) oven for 20 to 25 minutes, until they're a deep golden
brown. Remove them from the oven, and cool on a wire rack. For an extra-crisp
crust, allow them to cool in the turned-off, door-propped-open oven.
Yield: 12 rolls.
SERVES 12 , 12 rolls
Starter
1/2 cup water
1 cup unbleached all-purpose flour
1/8 teaspoon instant yeast
Dough
3 1/2 cups unbleached all-purpose flour
1 cup water
1 1/2 teaspoons salt
1/4 teaspoon instant yeast
The Starter:
Mix the starter ingredients together until smooth, cover, and let rest at room
temperature overnight.
Combine all of the dough ingredients and mix and knead them together -- by hand,
mixer or bread machine, until you've made a soft, somewhat smooth dough; it
should be cohesive, but the surface should still be a bit rough. Allow the dough
to rise, covered, for 3 hours, gently deflating it and turning it over after 1
hour, and again after 2 hours.
Turn the dough out onto a lightly greased or floured work surface. Divide it
into 12 pieces, shape the pieces into balls, and firm them up by rolling them
under your lightly cupped fingers on an unfloured work surface. Place the rolls
on a parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2
hours, until they've doubled in size. Refrigerate them for several hours, or
overnight.
Remove the rolls from the refrigerator, and brush them with a wash made of 1/2
cup water mixed with 1 tablespoon egg white (you won't use up all the wash).
Slash a 1/4-inch deep cut across the top of each roll, and bake them in a
preheated 425°F (220°C) oven for 20 to 25 minutes, until they're a deep golden
brown. Remove them from the oven, and cool on a wire rack. For an extra-crisp
crust, allow them to cool in the turned-off, door-propped-open oven.
Yield: 12 rolls.
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