Makes 12 large muffins
1 cup milk
1 Tbsp lemon juice or vinegar
1 egg
1/3 cup extra virgin olive oil
1/4 cup liquid honey
1 1/2 cups bran flakes
1 cup chopped dates or raisins
1 1/2 cups all purpose flour
1/4 cup brown sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
Combine milk and lemon juice or vinegar and set it aside to curdle.
Beat the egg in a mixing bowl and blend in the oil, honey and curdled milk.
Add the bran flakes and dates or raisins. Stir until just mixed.
Mix the rest of the dry ingredients in a separate mixing bowl, then add the wet ingredients, stirring only until all ingredients are mixed.
Distribute evenly into 12 cup muffin tray or into large paper baking cups in muffin tray.
Bake at 400 degrees for 15 to 20 minutes.
Saturday, March 10, 2018
Recipe #131: Multigrain Muffins
Makes 12 large muffins
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup crushed bran flakes
1 cup quick oats
1/2 cup packed brown sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp salt
1 egg, beaten
1 1/2 cups milk
1 Tbsp molasses
1/3 cup (1/6 lb) softened butter
1/2 cup raisins
Mix together the dry ingredients in one mixing bowl
Blend the egg, milk, molasses, butter and raising in another large mixing bowl
Gradually add dry ingredients to the wet stuff until its all mixed in together
Spoon mixture into greased muffin cups or paper cups in a muffin tray.
Bake at 400 degrees for 20 to 25 minutes or until golden brown.
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup crushed bran flakes
1 cup quick oats
1/2 cup packed brown sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp salt
1 egg, beaten
1 1/2 cups milk
1 Tbsp molasses
1/3 cup (1/6 lb) softened butter
1/2 cup raisins
Mix together the dry ingredients in one mixing bowl
Blend the egg, milk, molasses, butter and raising in another large mixing bowl
Gradually add dry ingredients to the wet stuff until its all mixed in together
Spoon mixture into greased muffin cups or paper cups in a muffin tray.
Bake at 400 degrees for 20 to 25 minutes or until golden brown.
Recipe #130: Aubrey's melt-in-your-mouth pancakes
Makes thirteen 4" pancakes
½ cup flour
3 tablespoons white sugar
2 teaspoons baking powder
2 tablespoons corn starch
½ cup milk
3 eggs, beaten
½ cup yogurt/sour cream/cottage cheese
½ banana mixed with batter - optional
Mix together as a thick mixture.
Ladle out with a serving spoon.
Serve with maple syrup, corn syrup, or mashed bananas. Place manderin oranges on pancakes before pouring on the syrup.
Eat left overs cold, with butter, as English muffins.
½ cup flour
3 tablespoons white sugar
2 teaspoons baking powder
2 tablespoons corn starch
½ cup milk
3 eggs, beaten
½ cup yogurt/sour cream/cottage cheese
½ banana mixed with batter - optional
Mix together as a thick mixture.
Ladle out with a serving spoon.
Serve with maple syrup, corn syrup, or mashed bananas. Place manderin oranges on pancakes before pouring on the syrup.
Eat left overs cold, with butter, as English muffins.
Recipe #129: Date Squares #2
1 lb dates
3/4 cup hot water
Salt
1 Tsp vanilla
1 ½ cups flour
½ tsp baking soda
1 ½ cup rolled oats
1 ½ cup brown sugar
½ pound butter
Combine dates, hot water and salt in a sauce pan. Cook over a medium heat until dates are soft and water is absorbed.
Add vanilla and let cool.
Sift flour and baking soda together. Add oats and brown sugar and mix well. Work in butter with a fork until the mixture is crumbly.
Spread ½ the mixture in the bottom of a 9 inch square pan and pat it down. Cover this with dates filling. Layer the remaining mixture on the top.
Bake at 350 degrees for 20 to 25 minutes.
When cool cut into 1" squares.
From Harrowsmith cookbook #1
3/4 cup hot water
Salt
1 Tsp vanilla
1 ½ cups flour
½ tsp baking soda
1 ½ cup rolled oats
1 ½ cup brown sugar
½ pound butter
Combine dates, hot water and salt in a sauce pan. Cook over a medium heat until dates are soft and water is absorbed.
Add vanilla and let cool.
Sift flour and baking soda together. Add oats and brown sugar and mix well. Work in butter with a fork until the mixture is crumbly.
Spread ½ the mixture in the bottom of a 9 inch square pan and pat it down. Cover this with dates filling. Layer the remaining mixture on the top.
Bake at 350 degrees for 20 to 25 minutes.
When cool cut into 1" squares.
From Harrowsmith cookbook #1
Recipe #128: Salome's Punch
Fills one large punch bowl
48 ounce can of pineapple juice
48 ounce can of grapefruit juice
2 – 12 ounce unsweetened frozen orange juice
12 ounces frozen pink lemonade
2 litre bottle of ginger ale
48 ounce can of pineapple juice
48 ounce can of grapefruit juice
2 – 12 ounce unsweetened frozen orange juice
12 ounces frozen pink lemonade
2 litre bottle of ginger ale
Recipe #127: Iced Mint Tea
1 quart boiling water
6 teaspoons of loose tea or
6 tea bags
1 large handful of fresh mint leaves
1 ½ cups white sugar
Juice of three lemons or
3 tablespoons lemon juice
1 quart cold water
Bring water to the boil in a sauce pan and add the loose tea or teabags.
Add the fresh mint, stir, and let stand for 20 minutes.
Strain into a 2 to 3 quart container, add the sugar and lemon juice.
Add a second quart of cold water.
Serve with ice.
6 teaspoons of loose tea or
6 tea bags
1 large handful of fresh mint leaves
1 ½ cups white sugar
Juice of three lemons or
3 tablespoons lemon juice
1 quart cold water
Bring water to the boil in a sauce pan and add the loose tea or teabags.
Add the fresh mint, stir, and let stand for 20 minutes.
Strain into a 2 to 3 quart container, add the sugar and lemon juice.
Add a second quart of cold water.
Serve with ice.
Recipe #126: Chocolate Peanut Butter Drops
About 2½ dozen cookies.
1 cup (½ lb.) butter, softened
½ cup granulated sugar
½ cup packed brown sugar
½ pound cream cheese, softened
1½ teaspoons vanilla
1 egg
2 cups all purpose flour
½ cup cocoa
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon: salt
1 cup peanut butter chips
Heat oven to 375 F.
Mix margarine, sugars and cream cheese in large bowl. Stir in vanilla and egg. Stir in flour, cocoa, baking powder, baking soda and salt. Stir in peanut butter chips.
Drop dough by rounded tablespoonfuls at least 2 inches apart onto ungreased cookie sheet.
Bake 9 to 12 minutes or until set but still soft. Cool
1 minute; remove from cookie sheet.
1 cup (½ lb.) butter, softened
½ cup granulated sugar
½ cup packed brown sugar
½ pound cream cheese, softened
1½ teaspoons vanilla
1 egg
2 cups all purpose flour
½ cup cocoa
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon: salt
1 cup peanut butter chips
Heat oven to 375 F.
Mix margarine, sugars and cream cheese in large bowl. Stir in vanilla and egg. Stir in flour, cocoa, baking powder, baking soda and salt. Stir in peanut butter chips.
Drop dough by rounded tablespoonfuls at least 2 inches apart onto ungreased cookie sheet.
Bake 9 to 12 minutes or until set but still soft. Cool
1 minute; remove from cookie sheet.
Subscribe to:
Posts (Atom)