Category: RECIPES

CHOCOLATE BLACKBERRY MUFFINS



CHOCOLATE BLACKBERRY MUFFINS
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, beaten
3/4 cup whole milk
1/4 cup safflower oil
1 cup blackberry jam (seedless)
3/4 cup milk chocolate chips, chopped or chipped smaller
PURE or muffin liners

  • Preheat oven to 375 degrees.
  • Line muffin tin with paper liners or spray with PURE.
  • Sift together the flour, baking powder, sugar and salt.
  • Make a well in the center of the flour mixture.
  • Whisk together the milk, egg and oil.
  • Pour into the well.
  • Mix together quickly with a wooden spoon. Do not beat! (The mixture will be slightly lumpy.
  • Fold in the jam and chocolate pieces.
  • Pour into muffin tins.
  • Bake 25 minutes.
  • Cool on wire rack.

Makes 18 muffins*
*Sometimes I will make Texas muffins instead and a couple of muffin tops only!

CARROT BRAN MUFFINS

CARROT BRAN MUFFINS – MOIST, JUICY and ADDICTIVE! 
Yield: 1 dozen
1-1/2 cups all-purpose flour
1 cup Kelloggs ALL Bran cereal crushed
1/2 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
¾ teaspoon ground cinnamon
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 eggs
3/4 cup buttermilk
1/2 cup SAFFLOWER oil
3 tablespoons molasses
1-1/2 cups grated carrots
1-1/2 cups GOLDEN raisins

  • Preheat oven to 375 °F.
  • In a bowl, combine bran cereal and buttermilk. Let stand for about 5 minutes. 
  • Combine the eggs, brown sugar, oil and molasses; add to bran mixture.
  • Sift together the flour, baking powder, baking soda, sea salt and cinnamon.
  • Stir bran mixture into dry ingredients just until moistened. 
  • Fold in carrots and raisins.
  • Fill greased or paper-lined muffin cups three-fourths full. 
  • Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. 
  • Cool for 5 minutes before removing from pan to a wire rack. 
  • Serve warm.

    • BUTTERMILK RAISIN BRAN MUFFINS

    BUTTERMILK RAISIN BRAN MUFFINS
    2 eggs
    1 1/2 cups sugar
    2 1/2 cups flour
    2 1/2 teaspoons baking soda
    1/2 cup canola oil
    1/2 teaspoon cinnamon
    1/2 teaspoon cloves
    1/2 teaspoon nutmeg
    1 teaspoons vanilla
    2 cups buttermilk
    1 teaspoons salt
    1 cup golden raisins
    1/2 of a 14 ounce box Raisin Bran (about 2 1/2 cups)
    PURE

    • Preheat oven to 400 degrees.
    • Spray muffin tin with PURE.
    • Beat together the eggs and sugar.  Beat well.
    • Add oil to egg mixture and blend well.
    • In a large mixing bowl sift together the flour, baking soda, salt, cinnamon, cloves and nutmeg.
    • Merge together the wet and dry mixtures until blended well.
    • Fold in raisin bran and golden raisins.  If a bit dry add milk until desired consistency.
    • Fill muffin tins 2/3 full.
    • Bake 15 minutes.

    BANANA JUICE the key to perfect BLACKBERRY BANANA BREAD

    Did you know that Banana’s have juice? Don’t worry, most people don’t.  But, they do and the juice is the best part of making a moist banana bread.  The key to banana juice is using a banana that is “JUST RIGHT“, one that is heavily speckled, in my opinion, one that is just short of rotting.  I take it one step farther many times and when they are “JUST RIGHT”  remove them from their skins and freeze them in recipe ready proportions.  Freezing them yields the liquid readily without the steps I’m about to tell you about.  I didn’t even know I’d been doing  “JUST RIGHT” for years with the freezing process and then I read an article about how to juice a banana.

    1 3/4 cups all purpose flour
    1 teaspoon baking soda
    1/2 teaspoon sea salt
    5 large very ripe bananas
    1 cup blackberries
    1/2 cup golden raisins
    1 medium not so ripe banana, thinly sliced
    1/2 cup butter, melted & cooled
    2 JUMBO eggs
    3/4+ cup packed light brown sugar
    1 teaspoon cinnamon
    1 teaspoon PURE vanilla extract
    1/2 cup chopped walnuts
    2 teaspoons crsytalline sugar

    • Preheat oven to 350 degrees.
    • Grease your loaf pan with the butter wrapper or spray with non-stick cooking spray.  Dust with flour.
    • Sift together the flour, baking soda, cinnamon and salt in a large mixing bowl.
    • Place 5 bananas in a microwave safe bowl and cover with a food cover lid with the vents open.
    • Microwave on high for 5 minutes – until the bananas are soft and have released their juice.
    • Transfer bananas to a sieve and allow them to drain over a small saucepan for about 10-15 minutes.
    • Place bananas, raisins and blackberries in a medium mixing bowl.
    • Cook juice over a medium high heat for about 5 minutes until juice is reduced to 1/4 cup.
    • Stir reduced liquid into the banana/blackberry mixture and mash together until well blended.
    • Add butter, eggs, vanilla and brown sugar and mix to a smooth consistency.
    • Pour banana mixture into flour mixture and with a wooden spoon fold together until just combined.
    • Fold in walnuts gently.
    • Pour into prepared loaf pan.
    • Layer banana slices around the edges.
    • Sprinkle with crystalline sugar.
    • Bake 50-60 minutes based on loaf pan size.

    BLACK & BLUE WHITE CORN BREAD

    BLACK & BLUE WHITE CORN BREAD
    2 cups white corn meal
    2 teaspoons baking powder
    1 teaspoon salt
    3/4 cup sugar
    5 eggs
    2 cups sour cream
    1/2 cup peanut oil
    1 cup fresh blueberries
    1 cup fresh blackberries
    • Preheat oven to 350 degrees.
    • Lightly spray 9×13 pan with PURE.
    • Sift together the corn meal, sugar, baking soda and salt into a large mixing bowl.
    • Make a well in the center.
    • Pour in the eggs, sour cream and oil.
    • Mix until well blended.
    • Fold in blueberries and blackberries.
    • Pour batter into pan and leverl out.
    • Bake 30 minutes or until golden brown.

    CHAMPAGNE STRAWBERRY BANANA SHAKE

    1/2 pound fresh strawberries, sliced
    2 heaping tablespoons sugar
    champagne
    1 ripe banana, sliced
    1 teaspoon vanilla extract
    1 pint vanilla ice cream
    1/2 cup milk     whole
    strawberries, for garnish

    • Slice the strawberries into a medium bowl.
    • Sprinkle sugar over top.
    • Pour vanilla extract and champagne over strawberries.
    • Set aside for at least 20 minutes and up to 1 hour.
    • Drain the strawberries.
    • Slice the banana.
    • In a blender, place the strawberries, banana slices, ice cream, and milk.
    • Blend until smooth.
    • Pour into chilled glasses and garnish the rim of each glass with whole strawberries.
    • Serve immediately.



    BEEF POT PIES

      6 cups shredded pot roast
      2 medium onions, chopped
      2 cloves garlic, minced
      2 tablespoons vegetable oil
      3 celery stalks
      1 small bag baby carrots
      1 small bag frozen green beans or 1/2 pound fresh, cleaned and cut
      2 cups beef broth
      12 oz. evaporated milk
      1/3 cup butter
      1/2 cup + 1 tablespoon Wondra flour
      3/4 teaspoon thyme
      1/4 cup cooking sherry
      1/8 cup parsley
      salt and pepper to taste

      • Separate beef from fat and bones and set aside. 
      • Heat oil in dutch oven. 
      • Saute’ onions, garlic and celery until just tender. 
      • Transfer to a large mixing bowl and toss with shredded beef. 
      •  Mix together beef broth and milk and microwave until steamy, 2-3 minutes. 
      • In a large sauce pan melt butter. When foamy stir in flour, parsley and thyme until golden. 
      • Gradually whisk in the hot milk mixture. 
      • Bring to a simmer and cook until thick. 
      • Turn off heat and stir in sherry, salt and pepper to taste. 
      • Stir in beef mixture and vegetables. 
      • Divide into 6-8 small French white Pyrex round baking dishes. 
      • Cover with lids and freeze.
      • When ready to bake, thaw and bring to room temperature. 
      • Cover with pie crust** and bake at 400 degrees for 30-35 minutes or until golden brown. 
      • With this recipe you don’t end up with a bottom crust, but just think of how many calories you’re saving.


      **Pillsbury pie crust from the dairy section will make 2 pot pies with left over pieces for decorative leaves. Unfold a sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the dough out gently. Measure the diameter of the pot pie bowls, and cut out dough rounds that are slightly larger in diameter. Repeat until you have made all the necessary tops. Whisk an egg in a small bowl. Lay the dough rounds on top of the pot pies. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.

      OLD FASHIONED MEAT LOAF

      OLD FASHIONED MEAT LOAF
      MEATLOAF
      3/4 cup heavy cream
      6 slices white bread, crusts removed, but retained
      2 pounds hamburger
      1/2 cup grated Parmesan cheese
      1/2 cup grated aged cheddar
      1/4 cup minced parsley (fresh)
      1/4 teaspoon celery salt
      1 teaspoon sea salt
      1/2 teaspoon white pepper
      1 small red onion, finely chopped
      2 cloves garlic, minced
      3 Jumbo eggs, beaten
      5 slices bacon
      SAUCE
      1 cup ketchup
      1/3 cup Frank’s sweet chili sauce
      1/3 cup packed brown sugar
      • Preheat oven to 350 degrees.
      • Pour cream over bread slices and allow it to soak for several minutes until mushy.
      •  Add beef, onions, Parmesan cheese, Cheddar cheese, celery salt, sea salt, white pepper and parsley.
      • With clean hands, mix the mixture together until uniform in consistency.
      • Add beaten eggs and mix again.
      • Form into mixture into a loaf.  I use an actual loaf pan and then lift it out.
      • Line a jelly roll or broiler pan with foil. This avoids a huge mess.
      • Place loaf in center.
      • Lay bacon slices over top of the meatloaf.
      • Arrange retained bread crusts along edges of meatloaf about an inch away to absorb the grease and liquids that cook off the meatloaf.
      • Make the sauce by mixing all the ingredients together.
      • Spread half the sauce over the top.
      • Bake for 45 minutes.
      • Spread remaining sauce over the top.
      • Bake another 15 minutes.
      • Discard bread edges.
      • Enjoy.

      MEATLOAF MUFFINS

      1 pound lean hamburger
      1 box onion and mushroom stove top
      1 clove minced garlic
      2 eggs
      1 cup water

      • Mix all together and then divide amongst 12 muffin cups.
      • Bake at 350 degrees 40 minutes.

      HOBO FOIL STEWS with BUTTER BBQ SAUCE

      HOBO FOIL STEWS with BUTTER BBQ SAUCE
      2 thick ground beef patties, I used Stater Brother’s bacon cheddar patties
      1 Yukon potato, chunked
      1 carrot, sliced
      1 Mexican onion sliced thin
      salt and pepper to taste
      1 tablespoon butter per patty

      • Layer 2 pieces of heavy duty foil on top of each other.
      • Place the hamburger patty in the center.
      • Top with 1 tablespoon butter.
      • Spread BBQ sauce around the butter.
      • Top with sliced onions.  
      • Spread onions and carrots evenly around the meat.
      • Fold the foil pieces up around the meat tightly.
      • Turn it over seam side down and then seal the 2nd piece of foil.
      • Turn them back over so they are meat side down.
      • Bring grill to a medium heat, around 225°.
      • Place foil packs on grill with lid shut for 10 minutes.
      • Turn packets over for 10 more minutes.
      • Serve in foil or slide out onto a plate.

      HOMEMADE BBQ SAUCE
      1 cup packed brown sugar
      1/2 cup apple cider vinegar
      1/4 cup molasses
      1/4 cup honey
      1/4 cup Worcestershire sauce
      2 tablespoons dark rum
      1 tablespoon liquid smoke
      1 teaspoon white pepper
      2 teaspoons garlic powder
      2 1/2 cups Portland Ketchup

      • In a large saucepan combine all the ingredients except the ketchup. 
      • Cook uncovered until sugar is dissolved and all ingredient are well blended. 
      • Add ketchup and bring to a slow boil, stirring constantly. 
      • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

      APPLE RHUBARB BROWN BETTY

      2 to 3 stalks rhubarb, trimmed well (3 Cups)
      1 small loaf white bread (6 ounces), crusts removed (3+ cups)
      1 stick butter, melted, plus 2 tablespoons sliced thin
      2 Granny Smith apples, peeled, cored, and sliced into thin wedges
      1/2 cup + 1/4 cup packed brown sugar
      1/4 teaspoon ground cinnamon
      Pinch ground nutmeg
      Juice and zest of 1/2 lemon

      • Preheat oven to 350 degrees.
      • Cut rhubarb into 1/4-inch-thick cubes.
      • Tear bread into 1/2-inch pieces.
      • Spray a shallow 1-quart baking dish with PURE.
      • In medium bowl, combine melted butter and bread pieces; cover bottom of dish with 1 to 1 1/2 cups bread pieces.
      • In another bowl, combine rhubarb, apple, 1/2 cup brown sugar, cinnamon, nutmeg, and lemon juice.   Grate zest; add to mixture.
      • Let sit until juices begin to run, about 5 minutes.
      • Spread half of rhubarb mixture over bread pieces.
      • Sprinkle with 1 cup more bread pieces.
      • Add remaining rhubarb mixture and juices; cover with remaining bread pieces.
      • Sprinkle 1/4 cup brown sugar.
      • Dot with 2 tablespoons butter slices.
      • Cover; bake 25 to 35 minutes on the middle rack, until rhubarb is tender.
      • Increase heat to 400 degrees; uncover, and bake 10 to 15 minutes more, until rhubarb is soft, top is crusty, and juices begin to bubble at edges of baking dish.
      • Serve warm with vanilla ice cream.

      ANGEL WINGS with BANANA DROPS & STRAWBERRY KISSES

      I had something similar in a restaurant in Carmel a few years back, well by similar I mean that it had the angel food cake and strawberries. I embellished a bit by adding the bananas, mocha hot fudge and caramel sauce, but I think a little decadence is good. All in all the hot fudge and caramel are the only caloric portions of this dessert. It LOOKS more decadent than it is!

      What do you get when you use these ingredients?

      ANGEL WINGS with BANANA DROPS & STRAWBERRY KISSES
      1 slice angel food cake per person*
      3 strawberries per person
      1/2 banana per person
      2 tablespoons Mocha Hot Fudge Sauce per person
      2 tablespoons Caramel Sauce per person
      whipped cream

      • Slice cake in half diagonally and arrange on plate.
      • Sprinkle banana slices and strawberry slices randomly around angel food cake pieces.
      • Pour

      *I like to make loaf angel food cakes for this recipe