Cinnamon Sugar Butter for our homemade French baguette:
This is a great way to include the little ones so they can contribute to the enjoyment of homemade bread:
CINNAMON BUTTER 1/4 cup organic unsalted butter 2 tbsp organic sugar 1 tbsp organic brown sugar 1 tbsp ground cinnamon
Soften unsalted butter to room temperature. Combine the softened butter and other ingredients together until they are completely blended. Place the compound butter in a container. Or, shape butter in logs and wrap in parchment paper, then cut into 1/4- to 1/2-inch discs.
Chill for a at least 1 hour and preferably one day. NOTE: Compound butters can be store under refrigeration for up to 5 days or up to 6 months in the freezer.
What Sizzles is Reading
Basket Moon by Mary Lyn Ray and Barbara Cooney
What Sticky-Butt is Reading
The Very Busy Spider by Eric Carle
What I'm Reading
Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingslover, Camille Kingslover, and Steven L. Hopp
Muffin Madness from The Moosewood Restaurant Cooks at Home
Basic Wet Ingredients 2 large eggs 1/2 cup vegetable oil 3/4-1 cup brown sugar 1/2 tsp pure vanilla extract
Basic Dry Ingredients 2 cups unbleached white flour 1 tsp baking powder 1/2 tsp salt
For banana muffins: Add 1/2 cups of mashed ripe bananas to the wet ingredinets. Or just add whatever you have.
Mixe the wet. Mix the dry. Mix the wet and dry together. Put them in a lined muffin tin at bake at 350 for 22 minutes. Best Quick Pancakes from Martha Stewart Living Magazine
(I suggest you double this recipe)
1 cup all purpose flour (sometimes a do 3/4 cup and then make the other 1/4 cup whole wheat flour) 2 tsp baking powder 1/2 tsp salt 2 tbsp sugar 1 large eggs, lightly beaten 1 cup milk 2 tbsp unsalted butter, melted, plus 1/2 tsp for griddle * sometimes a throw in some wheat germ for extra nutrients
Heat griddle over medium high heat. Whisk flour, baking powder, salt and sugar in bowl. Add egg, milk, and 2 tbsp butter; whisk to combine. Batter should have small to medium lumps. Let it rest a minute or two.
Using a 1/4 cup or soup ladle, pour pancake batter in pools tow inches away from each other. when pancakes have bubbles on top, flip over. Cook until golden on bottom, about 1 minutes.
Shrimp and Grits
Ingredients 2 cups water 1 (14-ounce) can chicken broth 3/4 cup half-and-half 3/4 teaspoon salt 1 cup regular grits 3/4 cup shredded Cheddar cheese 1/4 cup grated Parmesan cheese 2 tablespoons butter 1/2 teaspoon hot sauce 1/4 teaspoon white pepper 3 bacon slices (we skipped the bacon 1 pound medium-size shrimp, peeled and deveined 1/4 teaspoon black pepper 1/8 teaspoon salt 1/4 cup all-purpose flour 1 cup sliced mushrooms 1/2 cup chopped green onions 2 garlic cloves, minced 1/2 cup low-sodium, fat-free chicken broth 2 tablespoons fresh lemon juice 1/4 teaspoon hot sauce Lemon wedges
Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened. Add Cheddar cheese and next 4 ingredients. Keep warm. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside. Sprinkle shrimp with pepper and salt; dredge in flour. Sauté mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Serve shrimp mixture over hot cheese grits. Top with crumbled bacon; serve with lemon wedges.
Yield Makes 4 servings Chef: Chef Bill Smith
Southern Living, APRIL 2004
Pumpkin Muffins Makes 2 dozen muffins
2 1/2 cups white flour 1 cup whole wheat flour 3 cups sugar 2 tsp baking soda 2 tsp cinnamon 1 tsp nutmeg 1 tsp salt 16 0z. cooked or canned pumpkin puree (not pie filling) 1 cup oil 4 eggs, lightly beaten 2/3 cup water
** 1 cup semi-sweet chocolate chips (optional)
Preheat oven to 350. Grease two (9x5) loaf pans or line muffin pan with paper liners (AND spray with non-stick spray).
Mix the dry ingredients and set aside. Mix the wet ingredients and set aside. Stir the wet ingredients into the dry ingredients.
Bake for 60 minutes or until toothpick comes out clean. If you are making the muffins, bake for about 30 minutes or until you start to really smell the muffins and then check them with a toothpick.
I found this recipe by goggling for the recipe to Great Harvest Pumpkin Chocolate Chip Bread. Creamy Oatmeal (from Food Network Kitchens)
1 cup steel-cuts oats 4 cups whole milk pinch of kosher salt Two 3-inch long cinnamon sticks 1 tsp vanilla extract 1/3 cup raisins or currants or whatever you have 3 tablespoons packed dark brown sugar
Serving suggestions: Honey, sugar, maple syrup, milk, buttermilk, yogurt or cream
Directions: In a medium bowl, combine the oats and milk. Cover and let soak in the refrigerator overnight.
Transfer the oat mixture to a heavy-bottomed medium saucepan. Add the salt and cinnamon sticks and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, stirring frequently, until softened, about 10 minutes. Stir in the vanilla, currants, and sugar; and simmer for 5 minutes more. Remove cinnamon sticks and serve plain or with your toppings of choice.
Gingerbread Snowflakesmakes 16 cookies (from Martha Stewart's Holiday Cookie Magazine)
6 cups all-purpose flour, plus more for work surfaces 1 tsp baking soda 1/2 tsp baking powder 1 cup (2 sticks) unsalted butter 1 cup packed dark-brown sugar 4 tsp ground ginger 4 tsp ground cinnamon 1 1/2 tsp ground cloves 1 tsp finely ground pepper 1 1/2 tsp coarse salt 2 large eggs 1 cup unsulfured molasses
1. Sift together flour, baking soda, and baking powder into a large bowl. Set aside. 2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment: mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add four mixture: mix until just combined. Divide dough into thirds. Refrigerate for 1 hour. 3. Preheat oven to 350 degrees. Roll out dough on a lightly foured work surface to 1/4 inch thick. Cut into snowflakes with a 7-inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets liined with parchment paperk, and refrigerate until firm, about 15 minutes. 4. Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks. 5. Decorate. Magic Muffins from the Martha Stewart Holiday Cookie Magazine 2/3 cup sweetened flaked coconut 2/3 cup semisweet chocolate chips 2/3 cup chopped walnuts 2/3 cup dried cherries 1 2/3 cup all purpose flour 1 tsp baking powder 3/4 tsp coarse salt 9 tablespoons unsalted butter 1 cup packed light brown sugar 2 large eggs 1 tsp pure vanilla extract
1. Preheat oven to 350. Line the muffin tin with paper liners. Stir together coconut, chocolate, walnuts, and cherries in a medium bowl. 2. Whisk together flour, baking powder, and salt in a medium bowl. 3. Put butter and sugar in the bowl of electric mixer fitted with a paddle and mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in 1 cup coconut mixture. 4. Divide batter among muffin cups, filling each about 3/4 full. Sprinkel remaining coconut mixture over tops. Bake about 25 minutes.
Sweet and Sour Swiss Chard from the cookbook Simply in Season
1lb Swiss Chard Rinse, pat dry, and remove stems. Chop stem into small pieces. Stack leaves, roll up and slice in strips; separate from stems and set aside.
1 medium onion diced In deep frypan saute in 2 tsp olive oil over medium heat until softened, 5 minutes.
1/4 cup raisins 2 cloves garlic, minced 3 tablespoons white vinegar 1.5 teaspoons sugar Add along with chard stems, cover and cook for 8 minutes. Place chopped leaves on top of mixture (do not stir in), cover and cook another 2 minutes. Serve.