Healthy Mediterranean Cooking at Home

Category Archives: Muffins

My 2017 Jeta Farms Community Supported Agriculture shares started at the end of May with lots of fresh, just picked produce. So far this season, there has been a regular supply of Silver King Corn, sweet onions, cucumbers, green beans, squash of all types, tomatoes, eggplant, red potatoes, blueberries, blackberries and peppers. Looking forward to the rest of the season.

Grilled Patty Pan Squash

Ingredients

2 large patty pan squashes
1/4 cup prepared basil pesto
Salt and pepper to taste
Grated Parmesan cheese

Directions

Preheat an outdoor grill and brush the grates with oil.

Cut each squash in half. Brush all sides of the squash with the pesto and sprinkle lightly with salt and pepper,

Place on the grill and cook for 5 minutes. Turn the squashes over and cook another 5 minutes.

They should be tender but cook a minute or two longer, it they are not.

Place the grilled squash on a severing dish and sprinkle with Parmesan cheese.

Summer Potato Salad

Ingredients

1 ½ lbs medium red potatoes
2 tablespoons pickle juice
1/2 cup finely diced sweet onion
1/2 cup finely diced celery
1/4 cup finely diced bread and butter pickle slices
1/2 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chopped parsley

Directions

Cook the potatoes in boiling salted water just until tender, about 10-12 minutes.

Drain and let the potatoes cool until they can be handled without burning your hands.

Peel the potatoes and slice thinly into a storage bowl. Add the pickle juice, stir and set aside for 30 minutes.

Add the onion, celery and pickles. Stir well and add salt and pepper to taste.

Mix together the mayonnaise and mustard and stir into the potato mixture. Garnish with parsley.

Chill the salad before serving.

Refrigerator Bread and Butter Pickles

2 quart jars with lids ( I use recycled pickle jars)

Ingredients

1 cup boiling water
1 tablespoon pickling spice
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1 tablespoon kosher salt
1 medium onion, sliced into thin rings
5–6 pickling (Kirby) cucumbers

Directions

Place the pickling spice in the boiling water. Take the pan off the heat.

After the pickling spices have steeped for 10 minutes in the boiling water, add the vinegar, sugar and salt and stir well.

Let the mixture cool to lukewarm.

Then, strain the mixture into a large measuring cup and discard the solids.

Trim the ends of the cucumbers, discard and slice the cucumbers into ¼ inch slices.

Firmly pack layers of onions and cucumbers into two clean quart jars.

Once the jars are full, pour the strained vinegar mixture into the filled jars all the way to the very top.

Put the lids on and close tightly. Turn the jars over onto a kitchen towel and let them sit for a half an hour.

Return the jars to an upright position and put them in the refrigerator.

After about 24 hours the cucumbers will begin to change color a bit – that is when they are ready to eat and they should last about a month in the refrigerator.

Oven Baked ”Fried” Green Tomatoes

Ingredients

2 to 3 medium-sized green tomatoes
1/2 cup all-purpose flour
1/2 teaspoon Cajun spice
3/4 cup panko bread crumbs
1/4 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten

Directions

Preheat the oven to 400 degrees F. Oil a cookie sheet.

Place the flour mixed with Cajun seasoning in one shallow dish.

Add the egg to a second dish. Add a tablespoon of water and mix well.

Place the panko crumbs, cornmeal, salt and pepper in a third shallow dish.

Cut the tomatoes into ½ inch thick slices and pat dry with paper towels.

Sprinkle the tomato slices evenly with salt and pepper.

Dredge the tomato slices in the flour, then the egg and then in the panko mixture to coat evenly.

Place the breaded tomatoes on the prepared baking sheet.

Bake for 20 minutes, turning the tomatoes over with a with spatula after 10 minutes.

Serve with your favorite sauce.

Italian Frying Peppers

 

Ingredients

6-8 Italian frying peppers
2 tablespoons extra virgin olive oil
1 garlic clove smashed and cut in half
1 teaspoon dried Italian seasoning.
Pinch of salt and pepper

Directions

Heat oil and garlic in a small saute pan. Lower the heat and add the whole peppers.

Sprinkle with the Italian seasoning, salt and pepper. Saute slowly until lightly brown on all sides.

Serve at room temperature. These peppers are delicious as an appetizer, on a sandwich or as a side dish.

Blueberry Muffins

I almost always make these blueberry muffins with the farm’s sweet berries.

Makes 12 – 15 muffins depending on the size of your muffin pan.

Ingredients

2 1/4 cups (9 5/8 ounces) unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (2 ounces) unsalted butter, at room temperature
3/4 cup (5 1/4 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup (4 ounces) sour cream
1 1/2 cups (7 1/2 ounces) fresh blueberries

Topping

2/3 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter

Directions

Preheat the oven to 400°F and lightly grease a 12-15 cup muffin pan.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt and set aside.

In a large mixing bowl, cream the butter and sugar together with a hand-held or stand mixer, until light and fluffy and almost white in color.

Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until incorporated.

Add the dry ingredients and mix on low-speed just until the batter is smooth. Fold in the berries by hand.

Scoop the batter into the prepared muffin cups, using 1/4-cup for each muffin.

To make the topping:

In a small bowl, mix together the brown sugar, flour and cinnamon. Cut in the butter until the mixture resembles coarse cornmeal. Sprinkle topping over the muffins.

Bake for 18 to 20 minutes, until a cake tester inserted in the center comes out clean.

Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a wire rack.


Sunrise on the Gulf

Do you get in a rut and eat the same things for breakfast most days? Time for a change. Below are some ideas to add interest to your breakfast meals. Wonderful fresh fruit is now becoming available in the markets, so don’t forget to make a fresh fruit salad to go with these dishes.

Jumbo Cinnamon Crumb Muffins

Ingredients

Crumb Topping

1/2 cup packed dark-brown sugar
1 cup self-rising flour
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces

Muffin Batter

1/4 cup (1/2 stick) unsalted butter, melted
1 3/4 cups self-rising flour
1 teaspoon baking soda
1 cup sour cream
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs

Directions

Prepare the topping:

In a medium bowl, stir together brown sugar, flour and cinnamon.

With a pastry blender or two knives, cut in butter until the mixture resembles large coarse crumbs.

Preheat the oven to 350 degrees F.

Butter and flour two jumbo 6-cup muffin pans.

In a mixing bowl, whisk together flour, sugar and baking soda.

In a medium bowl or large measuring cup, mix together the melted butter, sour cream, eggs and vanilla.

Pour into the flour mixture and stir with a spoon just until combined.

Fill the muffin cups halfway and top with the crumb mixture.

Bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.

Switch pans in the oven after 15 minutes.

Cool the muffins in the pans for 5 minutes, then transfer to a rack to cool completely.

Avocado and Egg Sandwich

Ingredients for each serving

1 slice bread (crusty artisan bread, such as sourdough, rye, Italian or French) sliced one inch thick
1 garlic clove peeled
1/2 ripe, fresh avocado, peeled, seeded and mashed
1 egg
2 teaspoons olive oil
Slices of tomato
Cooked bacon, optional
Fresh cracked black pepper
Sea salt to taste
Hot sauce

Directions

Mix the avocado with sea salt and black pepper to taste.

Toast the bread and rub one side with the garlic clove.

Spread with the mashed avocado. Top with some sliced tomatoes.

In a small nonstick skillet, heat the oil and cook the egg as desired.

Place the cooked egg on top of the tomatoes and sprinkle with salt and pepper.

Top with a little hot sauce and bacon on the side, if desired.

Barley Fruit Scones

Makes 8 scones

Ingredients

1 cup plus 2 tablespoons barley flour
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoons kosher salt
4 ounces (1 stick) cold unsalted butter
2/3 cup buttermilk
1 large egg
1/2 cup homemade or store-bought marmalade or fruit jam
Vanilla sugar for sprinkling on the top of the scones

Directions

Place a rack in center of the oven and preheat to 350 degrees F.

Cover a baking sheet with parchment paper.

Whisk together in a large bowl, the flours, brown sugar, baking powder, baking soda and salt.

Cut butter into 1/2-inch pieces and add to the flour mixture.

With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs.

In a small bowl, whisk together buttermilk and egg.

Pour the buttermilk and egg into the dry mixture and mix until just combined.

Transfer the dough to a well-floured surface. If dough is too sticky to handle, dust it with flour and fold it together a few times.

Divide the dough into 2 equal pieces (use a scale).

Flour your hands and pat each piece of dough into a disk about 3/4 inch thick and 7 inches in diameter.

Cover one disk with the marmalade or jam.

Top with the other disk and press down gently so that dough settles into the marmalade.

Seal edges by lightly pressing together.

Sprinkle the top with sugar.

Use a sharp knife, slice circle into 8 triangular wedges and place them on the prepared baking sheet, leaving a few inches between each wedge.

Place the baking pan in the refrigerator and chill the scones until firm, about 30 minutes.

Bake for 25 minutes. Scones are ready when the tops are golden brown and some marmalade has bubbled over.

Slide a thin spatula underneath them while they’re still warm and transfer to a baking rack.

Potato Omelet

Ingredients

1 mini red bell pepper, diced
1 mini yellow bell pepper, diced
Half a sweet onion, diced
1 ½ cups leftover cooked sliced potatoes (I used leftover creamy scalloped potatoes)
2 tablespoons butter
8 large eggs, whisked
Salt and pepper to taste
2 slices of cheese (American, Cheddar, Swiss)

Directions

Preheat the broiler.

Melt butter in an ovenproof omelet skillet. Add the peppers and onions. Saute until tender.

Add the potatoes and let cook until they begin to brown.

Pour the whisked eggs over the vegetables.

Cook until all the egg is cooked, tilting the skillet to let the uncooked egg run underneath the cooked areas.

Place the cheese on top.

Place the skillet under the broiler and cook until the cheese melts, about 2 minutes.

 

 


Blueberry Yogurt Muffins

Any seasonal fruit will work in this muffin recipe. These muffins are perfect for a quick breakfast or take along to work.

12 -18 muffins depending on the size of your pans.

Ingredients

1 1/2 cups whole wheat flour
2 tablespoons toasted wheat germ
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup low-fat plain yogurt
1/4 cup packed brown sugar
2 tablespoons canola oil
1 1/2 cups fresh or thawed frozen blueberries
Chopped walnuts for the top of the muffins

Directions

Preheat the oven to 375°F. Coat a 12 -18 cup muffin pan with cooking spray.

In a large bowl, whisk together the flour, wheat germ, baking powder and salt.

In a small bowl, whisk together the eggs and yogurt. Whisk in the sugar and oil.

Add to the flour mixture and stir just until the dry ingredients are moistened. Stir in the blueberries.

Divide the batter among the muffin cups, filling each about two-thirds full. Sprinkle chopped walnuts on top. Press them down lightly.

Bake for 20 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Transfer to a wire rack and cool slightly.

Store the muffins in a covered container for up to 1 day at room temperature or up to 1 month in the freezer.

Honey Oatmeal Bread

This bread is delicious toasted and it make wonderful French Toast.

Ingredients

3 cups unbleached bread flour
1 cup rolled oats (old-fashioned oats)
2 tablespoons butter
1 1/2 teaspoons salt
3 tablespoons honey
2 teaspoons instant yeast
1 1/3 cups lukewarm milk

Directions

In the bowl of an electric mixer with the paddle attachment, combine all of the ingredients, mixing to form a dough that holds together.

Switch to the dough hook and knead the dough for 5 minutes or until it is smooth.

Place the dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it’ll become quite puffy, though it may not double in bulk.

Transfer the dough to a lightly oiled surface and shape it into a log.

Place the log in a greased 9″ x 5″ loaf pan, cover the pan with lightly greased plastic wrap and allow the dough to rise for 60 to 90 minutes, until it crests 1″ over the top rim of the pan.

Bake the bread in a preheated 350°F oven for 45 minutes, or until an instant-read thermometer inserted into the center registers 190°F.

If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

Yield: 1 loaf.

Blackberry Buckwheat Pancakes

Despite the name, buckwheat is not related to wheat, as it is not a grass or a cereal. Buckwheat is actually the seed of a flowering fruit that is related to rhubarb and sorrel. It’s completely gluten-free and unrelated to wheat and all the grasses in the wheat family. So it’s a popular substitute for wheat for those who are gluten-intolerant. When ground into flour, the flour makes delicious pancakes and waffles. If you find the taste too strong, you can use all-purpose flour for half of the recipe amount. I store the flour in my freezer to keep it from spoiling. For more information on the health benefits of buckwheat visit the World’s Healthiest Food site.

Ingredients

¾ cup fresh or frozen and thawed blackberries
1 cup buckwheat flour
1 tablespoon honey
1 teaspoon baking powder
½ teaspoon baking soda
1 large egg, beaten
2 tablespoons unsalted butter, melted
1 cup buttermilk
Maple Syrup

Directions

Heat a well-seasoned griddle, cast iron skillet or nonstick pan on medium heat.

Whisk together the dry ingredients—the flour, baking powder and baking soda—in a mixing bowl. In Pour the melted butter over the dry ingredients and start stirring.

Beat the egg and honey into the buttermilk with a fork. Add in the buttermilk/egg mixture and melted butter into the dry ingredients and stir only until everything is combined.

Stir in blackberries.

For each pancake, pour a scant 1/4 cup batter onto the hot griddle. Spread the batter into a circle that’s about 4 inches in diameter.

Cook over medium heat until the pancakes are brown, turning to cook the second side when bubbles appear on the pancake surface and the edges are slightly dry for 1 to 2 minutes more.

Serve with Maple Syrup.

 

Sunday Breakfast-Huevos Rancheros

See directions below on how to cook dried beans and how to make refried beans.

For 2 servings

Ingredients

Olive oil
¼ of a medium onion, chopped
2 cups of your favorite salsa
2 tablespoons jarred chopped jalapenos
½ teaspoon chili powder,
2 corn tortillas
4 large eggs
2 ounces queso fresco cheese, crumbled
1 cup refried beans, see recipe below

Directions

Prepare the refried beans according to the directions below.

Heat the oven to 150°F, and place two serving plates in the oven to keep warm.

Heat a teaspoon of olive oil in a large nonstick skillet on medium high, coating the pan with the oil as it heats.

Add one tortilla to the pan, and cook until crispy on one side, turn over and cook the second side. Place the tortilla on a plate in the oven. Repeat with the second tortilla.

Using the same skillet that was used for the tortillas, add the salsa, jalapenos, chili powder and onion. Bring to a boil and reduce to a bubbling simmer.

Crack 4 eggs into the skillet with the sauce and cook for 4 – 5 minutes for runny yolks, more for firmer eggs.

To serve: spread a ½ cup of the refried beans over the tortilla. Top 2 fried eggs, half of the salsa mixture and half of the cheese.

Repeat with the second tortilla. Serve immediately.

Refried Beans

This recipe can be prepared ahead and reheated in the microwave while you cook the eggs.

4 servings

Ingredients

1 tablespoon olive oil
¼ of a medium onion, diced
1 clove garlic, minced
1/2 teaspoon chili powder
2 cups cooked pinto or black beans or 1 (15-ounce) can, low-sodium, drained and rinsed
1/3 cup low-sodium chicken or vegetable broth or bean cooking water
Salt and pepper

Directions

Heat the oil in a medium skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more.

Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes.

Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste.

How To Cook Dried Beans

Ingredients

1 pound dried beans
¼ teaspoon baking soda
4 cups low-sodium chicken or vegetable broth
3 cloves garlic, minced
1 medium onion, diced
1 teaspoon kosher salt, plus more if needed

Directions

Place the beans in a bowl or pot with the baking soda, cover with cold water and allow to soak overnight. Drain and rinse before proceeding.

In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic and onion. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.

Then add the salt and stir. Cover and continue simmering until the beans are tender, about 30-45 minutes Taste for seasoning.

Set aside 2 cups for the refried beans and save the remainder for another recipe.


Strawberry fields in bloom in February near where I live.

Strawberry fields in bloom in February near where I live.

Making healthy breakfasts can be good for you and they can taste really good. Pancakes are always special on the weekend and you can keep them healthy by using a variety of grains and flours. The same with muffins and replace some of the oil with healthy ingredients like applesauce or fruit juice and add plenty of fruit. Eggs are always a good choice but skimp on the fat that is used to cook them and add vegetables, so then they a great choice. Don’t forget fruit. Use whatever is in season. Strawberries are in season here where I live, so they were my choice for the muffin recipe.

Oat & Wheat Pancakes

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Makes about 8 four-inch pancakes

Ingredients

2/3 cup old-fashioned oats
1 1/2 cups buttermilk
3/4 cup white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 tablespoon maple syrup
1 teaspoon vanilla

Directions

Combine the oats and buttermilk. Let sit for 15 minutes.

Combine the flour, baking powder, baking soda and salt in a mixing bowl.

Combine the egg, maple syrup and vanilla. Stir into the oat mixture.

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Pour the oat mixture into the flour mixture and stir well.

Heat a grill or large skillet. Lightly grease and drop ¼ cupfuls of batter on the grill. Cook until bubbles appear on the surface. Turn the pancakes over and cook for another minute.

Serve with maple syrup.

Eggs and Potato Hash

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The potatoes can be cooked ahead of time and refrigerated until it is time to cook the hash.

2 servings

Ingredients

2 large Russet potatoes, peeled and cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup each chopped onion and green pepper
4 eggs
1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried
4 tablespoons shredded mozzarella or cheddar cheese

Directions

Preheat the oven to 375 degrees F.

Bring a pot of well-salted water to a boil. Add the potatoes and boil until just tender, about 4 minutes. Drain well and spread out on a baking sheet to cool.

Heat a large ovenproof skillet over high heat. When hot, add the olive oil, and then add the potatoes in a single layer.

Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Season with salt and pepper.

Add the onion, pepper and cook until the onions brown slightly, about 2 minutes.

Off the heat, make 4 small evenly spaced wells in the hash. Break each egg into a small custard cup and then pour the egg into one of the wells. Repeat with the remaining eggs.

Sprinkle the oregano and the cheese over the hash.

Transfer the skillet to the oven (or place in individual baking dishes) and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately.

Fruit Muffins

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12 Muffins

Ingredients

2 cups whole-wheat pastry flour
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
4 tablespoons vegetable oil
1 teaspoon cinnamon
3/4 cup orange juice
1 1/2 cup diced strawberries (or other fruit that is in season)
1/2 cup toasted sliced almonds or other nuts

Directions

Preheat the oven to 350 F. Grease 12 muffin tin cups.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Stir to mix evenly. Stir in the chopped fruit and the nuts.

In a separate bowl, mix the egg, oil and orange juice. Add to the flour mixture and blend just until moistened but still lumpy.

Spoon the batter into the muffin cups, filling each cup almost to the top. Bake until springy to the touch and a cake tester comes out clean when inserted into the center of the muffin, about 25 minutes.

Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely. Dust with powdered sugar just before serving, if desired.

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WINTER MOOD — PALETTE KNIFE Oil Painting On Canvas By Leonid Afremov

WINTER MOOD — Oil Painting On Canvas By Leonid Afremov

It’s January and cold outside with temperatures that will be that way for a few days, even here in the South. To give the house a warm feeling, I bake bread. And, of course, the smell is so enticing.

Below are three bread recipes that are sure to warm you up.

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Cranberry Sweet Potato Muffins

12-15 muffins

Ingredients

1-1/2 cups all-purpose flour
1/2 cup dark brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg
1/2 cup milk
1/2 cup cold mashed sweet potatoes (without added butter or milk)
1/4 cup butter, melted
1 cup fresh or frozen cranberries
Chopped pecans
Cinnamon-sugar

Directions

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg.

In a small bowl, combine the egg, milk, sweet potatoes and butter; stir into dry ingredients just until moistened. Fold in the cranberries.

Fill greased or paper-lined muffin cups half full. Sprinkle each with 1 tablespoon of chopped pecans and sprinkle with cinnamon-sugar.

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Bake at 375°F for 18-22 minutes or until a toothpick inserted in muffins comes out clean.

Cool in the pan 10 minutes before removing to a wire rack. Serve warm.

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Swirled Pumpkin Yeast Bread

This is a large volume dough and if you do not have a heavy-duty large capacity mixer, you will have to make the dough by hand or cut the ingredients in half to make one loaf.

2 loaves

Ingredients

4-1/2 to 5 cups all-purpose flour
3 cups whole wheat flour
2 cups quick-cooking oats
2/3 cup packed brown sugar
2-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
1 teaspoon granulated sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (120° to 130°)
1 cup canned pumpkin
1/3 cup unsweetened applesauce
1/3 cup canola oil
2 eggs, lightly beaten
1/4 cup butter, softened
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

Directions

In a large bowl of an electric mixer, combine 2 cups all-purpose flour, the whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast.

Beat in the warm water, pumpkin, applesauce and oil just until moistened.

Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough.

Turn onto a lightly floured surface; knead until smooth and elastic,about 6-8 minutes or knead in your mixer.

Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 12-inch x 9-inch rectangle and brush with the softened butter to within 1/2 in. of edges.

Combine the brown sugar and cinnamon and sprinkle over both doughs. Roll up jelly roll style, starting with the short side and pinch seam to seal.

Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.

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Bake at 350°F for 45-50 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.

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Sourdough Ciabatta

This is a great bread to serve with your favorite soup.

2 large loaves

Ingredients

2 teaspoons instant yeast
1 cup sourdough starter
1 1/4 cups water
3/4 cup milk
1 tablespoon olive oil
1 tablespoon kosher salt
6 cups unbleached All-Purpose flour

Directions

Mix the yeast with the flour.

In an electric mixer bowl combine the milk, olive oil and salt with the paddle attachment. Stir in the flour, a cup at a time, until you have a dough the consistency of drop-cookie batter.

Switch to the dough hook and knead, adding more flour as necessary, until the dough is smooth and satiny.

Place the dough in an oiled bowl and cover with plastic wrap or a damp towel. Place the bowl in a warm spot and let the dough rise, undisturbed, about 2 hours, or until doubled in size.

Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into two pieces.

Form the loaves into torpedo shapes, and place each loaf on a parchment-lined baking sheet. With a serrated knife, make three slashes in the tops of the loaves, each 1/2-inch deep.

Cover with a damp towel.

Let the loaves rise until they look puffy. This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F.

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Brush or spray the loaves with water; a plant mister is good for this job. Bake for 10 minutes, spraying the loaves with water two more times.

Lower the oven to 375°F and bake for an additional 25 minutes.


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Easy Homemade Jam

This is a basic jam recipe and it works with any fruit (other than citrus). You can make jam with whatever fruit grows well where you live. In each season, use the best fruit you can find.

Work in small batches. Three pounds of fruit will yield close to 2 ½ pints of jam. If you want more jars, make two small batches rather than one double batch. The quality of the jam will be much better.

You don’t need to process the jars in a boiling water bath for this recipe. Just store the jam in the refrigerator, where it will last for weeks.

You can also store the jam in the freezer. The Ball Company now makes great containers to store the jam in for the freezer.

The unprocessed homemade jam will not make you ill, because most jams are made from high acid fruits which are not susceptible to botulism.

I made Blackberry Jam using this recipe. It is definitely worth making because the jam has such a fresh and distinct blackberry taste. Not at all like processed jam.

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For 2 1/2 pints

Ingredients

  • 3 pounds ripe fruit, such as strawberries, blackberries, raspberries, cherries, peaches, plums, etc.
  • 2 to 2 1/2 cups sugar
  • 1 lemon

Directions

Clean and cut the fruit as you would for making a fruit salad or fruit pie. For example: remove the caps from strawberries and cut into quarters; or peel, pit and slice peaches into pieces; or trim rhubarb and chop it into chunks.

Using a potato masher, crush the fruit until soupy. Measure this puree and note the quantity. Put the puree in a wide, heavy-bottomed, non-reactive pot.

The puree should be no more than 1 inch deep in the bottom of the pot. I placed half of the blackberry puree in a strainer to remove the seeds before proceeding with the recipe.

For every two cups of fruit puree, add to the pot one scant cup of sugar and 1 tablespoon freshly squeezed lemon juice.

Stir to combine and taste. Very tart fruit (such as sour cherries, some plums or blackberries) might need a little more sugar. Very sweet fruit (such as white peaches) might need a little more lemon juice. Adjust to taste.

Bring the fruit-sugar mixture to a boil over high heat, stirring frequently. After it boils, continue to cook over medium-high heat, stirring constantly, for 12 to 14 minutes, or until thickened.

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Check the consistency by turning off the heat and putting a spoonful of hot jam on a chilled saucer in the freezer for one minute.

When ready, the cold jam will form a light skin that wrinkles when you push your finger through it and it will cling to the saucer when you tilt the saucer upright.

If the cold jam is too runny, bring the pot back to a boil for another minute or two, stirring constantly, then check the set again.

When the jam is set, ladle it into clean half-pint jars or other air-tight containers. Allow to cool, then store in the refrigerator for up to a month.

Fresh Strawberry  Syrup

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Delicious over pancakes, cheesecake, ice cream or crepes.

Ingredients

  • 1/2 cup sugar
  • 1/4 cup water
  • 1-pint strawberries, stems and leaves removed
  • 1 teaspoon lemon juice

Directions

Place sugar and water in a small saucepan over high heat; stir, and bring to a boil. Reduce heat and simmer until sugar is completely dissolved.

Remove the saucepan from the heat and allow the syrup to cool completely. Place half the berries in the jar of a blender; add the syrup. Puree until smooth and pass through a fine sieve or colander.

Chop remaining berries; stir into the strawberry puree. Store in an airtight container, refrigerated, for up to 3 days or freeze in small containers.

Blueberry Muffins

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Makes 12 – 15 muffins depending on the size of your muffin pan.

Ingredients

  • 2 1/4 cups (9 5/8 ounces) unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (2 ounces) unsalted butter, at room temperature
  • 3/4 cup (5 1/4 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup (4 ounces) sour cream
  • 1 1/2 cups (7 1/2 ounces) fresh blueberries

Topping

  • 2/3 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter

Directions

Pre-heat the oven to 400°F and either lightly grease 12 -15 muffin cups or use paper liners and spray the insides of the papers.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt and set aside.

In a large mixing bowl, cream the butter and sugar together with a hand-held or stand mixer, until light and fluffy and almost white in color.

Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until incorporated.

Add the dry ingredients and mix on low-speed just until the batter is smooth. Fold in the berries by hand.

Scoop the batter into the prepared muffin cups, using 1/4-cup for each muffin.

To make the topping:

In a small bowl, mix together the brown sugar, flour, and cinnamon. Cut in the butter until the mixture resembles coarse cornmeal. Sprinkle topping over the muffins.

Bake for 18 to 20 minutes, until a cake tester inserted in the center, comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a wire rack.

Summer Fruit Salad

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Use summer fruits that are in season. I used about 6 cups of cut fruit in this recipe.

Ingredients

Fruit, sliced or cut into cubes

  • Melon
  • Pineapple
  • Berries
  • Grapes
  • Cherries

Mint-Lime Simple Syrup

  • 1 cup sugar
  • 1 cup loosely packed fresh mint leaves
  • 1/4 cup fresh lime juice

Directions

For the syrup:

Stir together the sugar and mint and 1 cup water in a saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil 1 minute or until the sugar dissolves.

Remove from the heat. Stir in the lime juice, and cool 30 minutes. Pour mixture through a fine wire-mesh strainer into an airtight container. Cover and chill syrup 4 hours.

For the salad:

Gently toss together the fruit in a large bowl. Add 1/2 cup Mint-Lime Simple Syrup, and gently stir to coat. Taste to see if the fruit needs more syrup.

Serve immediately, or cover and chill until serving time.

Peach Barbecue Sauce

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This recipe makes one of the best tasting BBQ sauces I have made. It is especially good for grilled chicken.

Yields 4 cups.

  • 2 cups peeled and chopped very ripe peaches, about 4 medium peaches
  • 1/2 cup firmly packed brown sugar
  • 1 tablespoons onion salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground mace
  • 1/3 cup apple cider vinegar
  • 2 cups tomato ketchup
  • 2 tablespoons Worcestershire sauce
  • ¼ cup honey
  • 2 tablespoons butter, cubed and well chilled

Directions

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Process peaches in a blender 1 minute or until smooth and pour into a medium saucepan. Add all the additional ingredients except the butter. Bring to a boil and reduce the heat to low.

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Simmer for 30 minutes, stirring occasionally, until thick. With a whisk, blend in the butter cubes, a few cubes at a time, until incorporated. Refrigerate covered until needed.

Ball Canning Company Freezer Jars

Ball Canning Company Freezer Jars


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Need  some new ideas for using your Thanksgiving leftovers? Think breakfast.

I had apple cider leftover from basting the turkey on Thanksgiving, so one way to use up some leftover cider, is to make pancakes or muffins. I also had plenty of sweet potatoes, vegetables, Italian sausage stuffing, turkey and cranberry sauce leftover, despite giving my guests take home containers. I don’t mind repeating Thanksgiving dinner one night, but not two. So the remaining leftovers need to become something else. Here are a few suggestions.

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Apple Cider Pancakes

Yield: 6 to 8 pancakes. This recipe is easily doubled.

Ingredients

  • 1 1/2 cups Self-Rising flour
  • 1 tablespoon brown sugar
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 large egg
  • 1/2 cup buttermilk
  • ½ cup apple cider
  • 2 tablespoons vegetable oil
  • ½ cup chopped pecans or peeled and chopped apple

Directions

Whisk together the flour, sugar, baking soda, cinnamon and pecans.

In a separate bowl, whisk together the egg, buttermilk, cider and oil until foamy. Add to the flour mixture and mix until blended

Let the batter rest while the griddle or frying pan heats up. Brush the griddle lightly with vegetable oil.

Drop 1/4 cup of batter for each pancake onto the hot surface. Turn the pancakes over once bubbles have risen to the surface and cook the second side until golden brown.

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Sweet Potato Whole Wheat Muffins

Cooked butternut squash would also work well in this recipe.

Makes 12-15 muffins depending on the size of your muffin cups.

Ingredients

  • 1/2 cup leftover mashed sweet potatoes
  • 1 3/4 cups white whole wheat flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 3 large eggs
  • 3/4 cup light brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoons grated lemon zest
  • 1 apple, peeled, cored and finely chopped
  • 1/4 cup chopped hazelnuts
  • 1 tablespoon granulated sugar

Directions

Heat the oven to 350 degrees F and line a muffin pan with 12-15 baking cups or spray the muffin pan well with non-stick cooking spray.

In a small bowl combine the chopped hazelnuts with the granulated sugar.

In a large bowl, whisk together flour, salt, baking soda, baking powder, lemon zest, cinnamon and ginger.

In another bowl, whisk together eggs, mashed sweet potatoes, brown sugar, oil, applesauce and vanilla.

Fold wet ingredients into dry ingredients until well incorporated, then fold in apple. Spoon batter into baking cups and sprinkle with hazelnuts and granulated sugar.

Bake until golden brown and a toothpick inserted in centers comes out clean, about 20-25 minutes. Transfer to a wire rack to cool.

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Cranberry Sauce Scones

I use orange zest in my cranberry sauce. If your recipe does not, then add a teaspoon of grated orange zest with the cranberry sauce.

12 scones

Ingredients

  • 2 ¾ cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar, plus extra for sprinkling on the scones
  • ½ cup unsalted, cold butter, diced
  • 2 eggs
  • 1/2 cup half-and-half, plus more for glazing
  • 1 teaspoon almond extract
  • 1 cup leftover homemade cranberry sauce
  • ½ cup chopped walnuts

Directions

Preheat the oven to 425 degrees F. Line two baking pans with parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar and salt.

Cut the butter into the flour mixture with a pastry blender. Fold in the chopped walnuts.

In a small bowl, combine the 1/2 cup half-and-half and the eggs, beating well. Add the cranberry sauce and almond extract. Stir well.

Pour the wet ingredients into the dry ingredients and stir gently just to combine. Use your hands to press the dough into a rough ball.

Turn the dough out onto a floured board or counter top. Press and knead the dough just until it comes together. Do not overwork the dough or the scones won’t be tender.

Divide the dough in half. Round each half into a 6″ circle. The circles should be about 3/4″ thick. Cut each circle into 6 wedges.

Transfer the scones with a metal spatula to the baking pans.

Pour a small amount of  half-and-half into a dish or measuring cup. Use a pastry brush to gently brush some half-and-half on the top of each scone and sprinkle with a little granulated sugar.

Bake for 12 – 25 minutes or until golden brown. Transfer to a rack to cool slightly.

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Thanksgiving Stuffing Hash and Eggs

2 servings

Ingredients

Directions

In a medium skillet with a cover, heat the olive oil over medium heat and add the butter. Add the stuffing, flatten with a spatula and cook until light golden brown and crispy on the bottom. Gently turn the stuffing over and cook for 3-4 minutes more.

With a large spoon make four round holes in the stuffing mixture. Crack eggs one at a time into a small bowl and gently pour into each hole in the stuffing.

Cover the pan and cook the eggs to your likeness or until the whites are completely set and the yolks begin to thicken but are not hard. Serve immediately.

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Turkey Breakfast Sandwich

1 sandwich

Ingredients

  • 1 bagel thin, lightly toasted
  • 2 eggs
  • Dash of water
  • 2 tablespoons chopped chives
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 thin slices leftover turkey
  • 1 slice white American Cheese or your favorite cheese

Directions

Beat eggs with a dash of water, add chives, salt and pepper to taste and mix well.

Heat oil in a small skillet and pour in egg mixture. Cook until set and turn the egg over with a wide spatula to finish cooking.

Fold the egg in half and in half again. Place the turkey slices on top to heat for a minute or two. Place the cheese slice on top and let it warm.

Transfer to the toasted bagel.

'Oh, she's not a witch or anything -- she just served leftover turkey five days in a row.'

‘Oh, she’s not a witch or anything — she just served leftover turkey five days in a row.’

Helen was determined to get rid of her leftovers.

Helen was determined to get rid of her leftovers.

breakfastcartoon3


healthyfruitcover

Summer brings a wealth of deliciously ripe fruit our way. On top of drinking water, drinking fresh juices and smoothies and eating fresh fruit can also help your body stay energized and hydrated.

Berries can be enjoyed on salads, desserts and in cereal. They are low in calories and high in antioxidants.

Peaches have a sweet, almost tangy taste that blends well in smoothies and other beverages. They are good sources of vitamin A and potassium.

Pears are soft and sweet tasting and their mild flavor lets them blend well with a variety of recipes. They are good sources of vitamin C, copper and dietary fiber.

Apricots are smooth and faintly tart. They are good sources of beta-carotene and lycopene for heart health and vitamin A, an antioxidant that helps with vision and cellular growth.

Figs have a soft texture and are a favorite for baking. Roasting them in the oven makes a sweet, tender treat. They are good sources of dietary fiber, potassium and manganese.

Watermelon is the best natural thirst quencher on a hot summer day. Watermelon and other melons are an excellent source of antioxidants like vitamin C, beta carotene and lycopene.

Cherries are delicious out of hand but are also an excellent baking fruit. They’re also an excellent source of  fiber, vitamin C and flavonoids, which makes cherries super protective against cancer and inflammation in the body.

Plums are a low-calorie power food that won’t spike your blood sugar levels and they help increase the absorption of iron into the body.

Here are some ideas on how to enjoy eating fruit all summer long.

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Berry Parfaits

4 servings

Ingredients

  • 2 cups fresh in season berries, rinsed, hulled and sliced
  • 8 ounces low-fat cream cheese, whipped
  • 2 tablespoons honey
  • 1/2 cup low-fat vanilla yogurt
  • 4 graham crackers, crushed
  • 1 lemon, juiced
  • 4 sprigs fresh mint for garnish

Directions:

In a medium-sized mixing bowl, combine whipped cream cheese, honey and lemon juice. Fold the yogurt into the cream cheese mixture.

In four wide-mouth glasses, evenly layer cream cheese mixture, berries and crushed graham crackers. Garnish with sprigs of fresh mint. Serve chilled.

healthyfruit1

Cherry Crostata

A crostata is an Italian baked tart or pie, also known as coppi in Naples and sfogliate in Lombard.

Serves 8

Ingredients

  • 1 cup all-purpose flour, plus more for rolling out pastry
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup plus 2 tablespoons powdered sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon chilled unsalted butter, cut into small pieces
  • 4 tablespoons ice water, more if needed
  • 1 pound fresh cherries, pitted and halved
  • 1 tablespoon cornstarch
  • 2 tablespoons orange juice
  • 1/2 teaspoon freshly grated orange zest

Directions

Place both flours, 2 tablespoons powdered sugar, cinnamon and salt in a large bowl or food processor and whisk to combine or pulse to blend.

Add cold butter and cut in using a pastry blender or pulse in a food processor. Add ice water, a tablespoon at a time, until the dough just begins to come together. Add a tablespoon or two of ice water if needed. Gather the dough and shape into a disc. Wrap in plastic and refrigerate at least 30 minutes.

Meanwhile, toss cherries in a medium bowl with the remaining 1/4 cup powdered sugar, cornstarch, orange juice and orange zest.

Preheat oven to 400°F.

Roll out the dough on a lightly floured surface into a 12-inch circle about 1/8-inch thick. Gently transfer dough to a baking sheet lined with parchment paper.

Top the dough with the cherry mixture, leaving a 2-inch border. Fold edges of the dough up and over the fruit, leaving most of the fruit surface exposed in the center.

Bake until the crust is golden and the fruit juices bubble, about 45 minutes. Let cool 15 minutes before cutting. Serve warm or at room temperature.

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Grilled Peaches and Plums

Ingredients

  • 4 plums, pitted and thinly sliced
  • 24 red or purple plums—halved and pitted
  • 10 peaches, halved and pitted
  • 1 cup granulated sugar, divided
  • 1 cup water
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons unsalted butter, melted
  • 8 oz. Mascarpone cheese
  • 2 tablespoons Amaretto liqueur

Directions

Light a grill and oil the grill grates.

In a medium saucepan, combine the 4 sliced plums with 3/4 cup of the sugar and the water and bring to a boil. Cover and simmer over moderately low heat until the plums are very soft, about 10 minutes.

Transfer the plums to a food processor and puree until smooth. Scrape the plum sauce into a bowl, stir in the lemon juice and set aside.

In a small bowl, stir the melted butter with the remaining 1/4 cup of sugar.

Grill the halved plums and peaches over moderate heat, turning once, until the fruit is tender, about 6 minutes. Baste the plums and peaches with the sweetened butter and continue to grill, turning once and basting again, until caramelized and slightly charred, about 2 minutes longer.

Mix the mascarpone cheese with the amaretto.

Transfer the grilled fruit to serving plates and spoon the plum sauce on top. Place a tablespoon or two of the mascarpone cheese alongside the fruit and serve.

healthyfruit4

Grilled Gingered-Melon Kabobs

If using wooden skewers, soak the skewers in enough water to cover for at least 1 hour before grilling or broiling.

4 servings

Ingredients

  • 1/2 teaspoon finely shredded lime peel
  • 1/3 cup lime juice
  • 1 1/2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
  • 2 cups cantaloupe cut into 1-1/2- to 2-inch cubes, balls and/or triangles
  • 2 cups honeydew melon cut into 1-1/2- to 2-inch cubes, balls and/or triangles
  • 2 tablespoons honey

Directions

In a large resealable plastic bag, combine lime peel, lime juice and ginger. Add melon. Seal bag; turn to coat melon. Let stand at room temperature for 30 to 60 minutes.

Drain melon, reserving any juices. On four long skewers alternately thread cantaloupe and honeydew.

Place kabobs on the rack of a preheated and oiled grill directly over medium coals or gas. Grill for 6 to 8 minutes or until grill marks are visible, turning occasionally to brown evenly.

In a small bowl, whisk together the reserved juices and the honey until well blended. Drizzle this mixture over the warm kabobs.

Variation

Broiler method: Preheat the broiler. Place the kabobs on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 6 to 8 minutes or until heated through, turning once.

healthyfruit5

Fig Muffins

Ingredients

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 cup whole wheat pastry flour (about 5 1/8 ounces)
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1 1/2 cups chopped fresh figs
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Cooking spray
  • 1/3 cup packed brown sugar
  • 1/4 cup quick-cooking oats
  • 1 tablespoon butter, melted

Directions

Preheat the oven to 400°F.

Lightly spoon flours into measuring cups; level with a knife. Combine flours and the next 4 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of the mixture.

Place buttermilk, oil, vanilla and egg in a medium bowl and whisk until well blended. Stir in chopped figs. Add the mixture to the flour mixture, stirring just until combined.

Divide batter evenly among 12 muffin cups coated with cooking spray.

Combine brown sugar, oats and melted butter in a small bowl; toss with a fork until combined. Sprinkle oat mixture evenly over muffins.

Bake for about 18 minutes or until a wooden pick inserted in the center of a muffin comes out clean. Cool in pans on a wire rack for 5 minutes; remove muffins from pans and cool completely on a wire rack.


springpartycover

Hosting a spring party soon for the mother-to-be//bride-to-be or the graduate or for a special birthday/anniversary? Spring celebrations are a great time of year for gathering with family and friends.

The first flowers of the season make perfect centerpieces. Grocery stores and home improvement stores have bulbs, like crocus, tulips and daffodils, in pots and blooming and these can add a feeling of spring to your party area.

Take advantage of the spring produce in the market. Make dishes ahead of time, if you can. Set up the drinks/cocktails in a special area. Small bites are the easiest and most functional way to serve party foods. Even if you are going to serve a main course, keep the appetizers and desserts simple finger foods. Here are some easy recipes to get you started.

Appetizers

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Antipasto Skewers

24 skewers

Ingredients

  • 12 ounces Italian salami, cut into 1-inch pieces
  • 1/2 cup lightly packed fresh basil leaves
  • One 12-ounce jar roasted red peppers, drained and cut into 1-inch pieces
  • 2/3 cup sun-dried tomatoes, cut into 1-inch pieces 
  • One 14 -ounce can artichoke hearts, drained and quartered
  • Small wood or bamboo skewers

Directions

Thread 1 small or 1/2 of a large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and salami, arranging them in that order on the skewer so that it can stand up on the salami end. Repeat with the remaining ingredients.The skewers can be assembled ahead and refrigerated until serving time.

springparty4

Crab Salad Rolls

Makes 16

Ingredients

  • 1 cup olive oil mayonnaise
  • 2 large celery ribs, cut into 1/4-inch dice
  • 2 tablespoons fresh lemon juice
  • Cayenne pepper
  • 1 1/2 pounds lump crab meat, picked over and lightly broken up
  • Salt
  • 16 mini brioche or mini hamburger rolls, split
  • 16 small Boston lettuce leaves

Directions

In a large bowl, mix the mayonnaise with the celery and lemon juice and season with cayenne. Gently fold in the crab meat and season with salt. Fill the buns with the lettuce and the crab salad and arrange on a decorative tray. The crab salad can be refrigerated overnight. Fill the rolls just before serving.

springparty2

Eggplant Compote

Serve with crostini, flatbread or pita chips.

Makes 3 1/2 cups

Ingredients

  • 1 1/2 pound eggplant, peeled and cut into 1/2-inch dice
  • 3 medium tomatoes, seeded and very finely chopped
  • 2 garlic cloves, minced
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 cup tomato sauce, (marinara)
  • 1 tablespoon white wine vinegar
  • Salt and freshly ground pepper
  • 1/4 teaspoon finely grated lemon zest
  • 3 tablespoons chopped parsley

Directions

Place the diced eggplant in a steamer basket. Set the basket over 1 inch of water and bring to a simmer. Cover the pan and steam the eggplant until tender, about 12 minutes; drain well.

In a large skillet, combine the tomatoes with the garlic, oregano and paprika and simmer over moderate heat until thickened, 5 minutes.

Add the tomato sauce and the eggplant and simmer, gently stirring a few times, until the eggplant is flavored with the sauce, no more than 3 minutes.

Remove the pan from the heat and stir in the vinegar. Season with salt and pepper; add the lemon zest and parsley. Serve warm or at room temperature.

The compote can be refrigerated for up to 2 days.

Desserts

springparty3

Chocolate-Zucchini Bites

Makes 24

Ingredients

  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1 cup sugar
  • 1 large egg
  • 24 walnut or pecan halves
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup finely grated zucchini (from 1 medium zucchini)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup (3 ounces) semisweet chocolate, chopped or chocolate chips
  • 3 tablespoons sour cream
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon pure vanilla extract
  • Nonstick cooking spray

Directions

Preheat the oven to 350 degrees F. In a large bowl, stir together butter, sugar, salt and egg until combined. Add vanilla, zucchini and sour cream and stir until incorporated.

Sift flour, baking soda and cocoa powder into another bowl and stir until combined. Stir in chopped chocolate.

Spray two mini muffin pans or one 24 cup mini muffin pan with cooking spray. Fill each cup with 2 tablespoons batter and top with a walnut.

Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 17 minutes.

Let muffins cool slightly in pans on wire racks before removing. Store in an airtight container for up to 3 days.

springparty5

Strawberry Tartlets

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup ground toasted almonds
  • 1/4 cup butter
  • 1 egg yolk, lightly beaten
  • 2 tablespoons water
  • One 4-serving-size package (Jello) instant pudding mix (vanilla or cheesecake flavored)
  • 1 cup evaporated whole milk
  • 2 teaspoons vanilla
  • 1/2 teaspoon almond extract
  • 1/3 cup strawberry preserves
  • Sliced strawberries and toasted sliced almonds for garnish

Directions

For the tart shells:

In a medium bowl, stir together flour, sugar and ground almonds. Using a pastry blender, cut in butter until pieces are pea-size.

In a small bowl, combine egg yolk and 2 tablespoons water. Gradually stir the egg mixture into the flour mixture until combined.

Gently knead just until smooth and form the dough into a ball. If necessary, cover and chill about 1 hour until dough is easy to handle.

Preheat the oven to 350 degrees F.  Divide the dough into 24 pieces.

Shape pieces into balls. Press dough evenly into the bottoms and up the sides of 24 ungreased 1-3/4-inch muffin cups.

Bake in the preheated oven about 15 minutes or until lightly browned. Cool completely in pan on a wire rack.

For the filling:

In a medium bowl, combine pudding mix, evaporated milk, vanilla and almond extract. Beat with an electric mixer on medium speed about 2 minutes until smooth and fluffy.

Spoon 2 teaspoons of the filling into each tart shell. Cover and chill for 2 to 24 hours.

Before serving, top each tart with a 1/2 teaspoon of the preserves and a strawberry slice and a few sliced almonds. Makes 24.

springparty6

Carrot Cupcakes

Yield: 20 cupcakes.

Ingredients

  • 1 1/3 cups sugar
  • 6 tablespoons vegetable oil
  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups shredded carrots

Frosting:

  • 12 ounces reduced-fat cream cheese
  • 1 1/3 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract

Directions

In a large bowl, beat the sugar, oil and eggs until well blended. Beat in applesauce and vanilla.

Combine the flour, baking soda, cinnamon and salt in another bowl and gradually beat into the sugar mixture until blended. Stir in carrots.

Fill 20 paper-lined muffin cups half full.

Bake at 350°F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.

For the frosting:

In a small bowl, combine frosting ingredients and beat until smooth.

Frost cooled cupcakes. Refrigerate until serving time.


quickbreadscover

Tips To Make Your Baked Goods Better

Use Room-Temperature Ingredients

Many baked goods start by creaming together butter and sugar, which is made easier with warm ingredients. The exception – biscuits and pie dough need chilled butter to make a tender dough.

Invest in Quality Bakeware

Flimsy, thin pans and sheet trays won’t conduct heat efficiently, causing your cake, pie, cookies or pastries to bake unevenly.

Butter and Flour Your Pans Generously

When a recipe calls for a greased and/or floured pans, it’s for a reason: Your batter has the potential to stick to the pan and the cake will be difficult to get out of the pan in one piece.

Use Fresh Ingredients

The majority of ingredients used in baked goods—like baking soda, baking powder, yeast, and flour—have a relatively short shelf life, so if you don’t bake frequently, purchase them in small quantities so they don’t sit in your cupboard and become stale.

Measure Accurately or Weigh Ingredients

Successful baking means eliminating as much potential for error as possible and, that means, making sure your measurements are exact.

Use Salt

If you’re looking to cut down on the sodium, baked goods are not the place to do so. The half teaspoon of salt added to two dozen cookies won’t set you over your daily allotment, but leaving it out will drastically change the taste of the cookies.

Rotate Halfway Through Baking

Every oven has a hot spot, and if you don’t correct for it, you run the risk of unevenly cooked pastries—or worse, some that burn or wind up underbaked.Don’t, however, open the oven constantly to check on progress—it’ll lower the temperature and alter the baking time.

Follow Directions

Pay attention to key instructions like “cream until light and fluffy,” “mix until just combined” and “fold in gently.” Otherwise, your end result will be dense and heavy.

quickbreads2

Chive Biscuits

Ingredients

  • 1 1/2 cups white whole-wheat flour, plus additional for dusting
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/4 cup unsalted butter, well chilled and cut into pieces
  • 1/2 cup whole milk
  • 2 tablespoons chopped fresh chives

Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Sift the whole wheat flour to make sure there are no clumps.

In a food processor fitted with a steel blade, pulse flour, baking powder and salt until well combined.

Add cold butter and pulse until a fine crumb is formed, about 10 pulses.

Through the feed tube of the processor, drizzle in the milk and process until a ball of dough forms.

Turn dough out onto a lightly floured surface and knead until no longer sticky; knead in the chives.

Press dough into an oval shape about 1/4-inch thick. Cut dough into 8 equal parts and place on prepared baking sheet. Bake until golden, 15 to 18 minutes.

quickbreads1

Squash Muffins

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 cup mashed roasted butternut squash or 1 cup frozen cooked winter squash, thawed
  • 1/4 cup finely chopped crystallized ginger
  • 1 egg
  • 1 teaspoon vanilla
  • 1/3 cup milk

Directions

Preheat oven to 350 degrees F. Line sixteen 2 1/2-inch muffin cups with paper bake cups; set aside.

In a medium bowl combine all-purpose flour, white whole wheat flour, baking powder, cinnamon, salt and cayenne pepper; set aside.

In a large bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until combined. Add squash, ginger, egg and vanilla; beat until combined.

Alternately add the flour mixture and milk to the squash mixture, beating on low speed after each addition, just until combined.

Spoon batter into prepared muffin cups, filling each about two-thirds full.

Bake in the preheated oven about 20 minutes or until muffin tops spring back when lightly touched.

Cool in the muffin pan on a wire rack for 5 minutes. Remove muffins from the pan. Serve warm.

quickbreads3

Walnut-Yogurt Zucchini Bread

Ingredients

  • 1 cup walnut halves (4 ounces)
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup olive oil
  • 1/2 cup fat-free plain Greek yogurt
  • 1 cup coarsely grated zucchini (from about 1 medium zucchini)

Directions

Preheat the oven to 325°F. Butter and flour a 9-by-4 1/2-inch loaf pan.

Spread the walnut halves in a pie plate and toast them for about 8 minutes, until very lightly brown. Transfer the toasted walnuts to a cutting board and coarsely chop them; then freeze for 5 minutes to cool.

In a large bowl, whisk the flour with the baking powder, baking soda and salt.

In a medium bowl, mix the sugar with the eggs, oil and yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened.

Pour the batter into the prepared pan and bake for about 1 hour and 10 minutes or until the loaf is risen and a toothpick inserted in the center comes out clean.

Let the loaf cool on a rack for 30 minutes before unmolding and serving.

quickbreads4

Spinach Corn Muffins

Makes 12

Ingredients

  • 1 cup old-fashioned rolled oats (or 3/4 cups oat flour)
  • 1 cup cornmeal
  • 2 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 2 eggs
  • 3/4 cup buttermilk
  • 1/4 cup honey
  • 2 1/2 tablespoons olive oil
  • 3 oz baby spinach, finely chopped
  • 2 1/2 tablespoons sage leaves, minced

Directions

Preheat oven to 400°F. In a blender, blend oats to the consistency of flour.

In a large bowl, combine oat flour, cornmeal, baking soda and salt.

In a medium bowl, whisk eggs, buttermilk, honey and oil. Fold wet ingredients into dry ingredients and stir. Stir in spinach and sage.

Line 12 muffin cups with paper liners. Fill three-quarters full with the batter. Bake muffins for 15 minutes or until a toothpick comes out clean when inserted in center.

Let muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.

quickbreads5

Garlic Knots

Ingredients

  • All-purpose flour, for shaping dough
  • 1 pound pizza dough from your supermarket or homemade and thawed if frozen
  • 4 tablespoons olive oil, divided
  • 4 garlic cloves, finely minced
  • Coarse salt and ground pepper

Directions:

Preheat oven to 400 degrees F.

On a lightly floured work surface, roll out dough into a 16 x 10-inch rectangle; with a knife or pizza cutter, cut crosswise into 16 strips.

Tie each strip into a knot and place on a large rimmed baking sheet. Brush knots with 1 tablespoon oil. Bake until golden, 15 to 20 minutes; transfer to a large bowl.

While the rolls are baking, heat garlic and the remaining 3 tablespoons oil in a small saucepan over medium heat until garlic, about 5 minutes.

Pour garlic and oil over the bread knots in bowl; season with salt and pepper and toss gently. Serve.



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