Cinnamon Doughnut Muffins I made up these little gems this afternoon in the hopes we would have them for Sunday breakfast tomorrow morning. However, they are SO GOOD, I don’t anticipate them making it through the night. They will be devoured before bedtime. I know it. The town I live in does not sport a donut shop, can you believe that? Light, airy and just perfectly, perfect, the recipe makes nine (which is perfect for breakfast) but five have already been eaten by hungry little (and big) mouths.I just know these muffinswill be searched out through the evening. Everyone will just have to be happy with eggs for breakfast because that’s all there will be! In a large bowl,sift flour, baking powder, salt, nutmeg and cinnamon; whisk to combine. In another bowl, combine sugar, oil, egg, and milk. Stir wet ingredients into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half-full; place one teaspoon jam on top. Place melted butter in a small bowl; combine sugar and cinnamon in another bowl.
Fall off the Bone Baby Back Ribs with Sweet Chili Sauce Sunday, August 29, 2010 There aren’t very many recipes that can boast “2 ingredients” and taste better than fall off the bone baby back ribs smothered in sweet, sticky Thai chili sauce, which by the way, isn’t really all that spicy despite the name. 5-minutes hands-on and two ingredients: ribs and 1/2 cup of the sweet chili sauce. Salt and pepper don’t count, but even if you did count it, it’s still will be the best 4 ingredient-dish you can ever make. Just a word on the ribs – there are 2 camps of rib-lovers: a) meat fall off the bone camp b) I want to gnaw and tear meat off the bone camp I’m part of the first group, I enjoy tender, juicy, succulent meat that requires very little effort to pry from the bone. Also, I’ve got a trick for you that will make the ribs even more tender. This technique can be used with ANY type of barbeque sauce. To feed 4 hungry people, start with about 5 pounds of baby back ribs. Take a butter knife, wedge it just underneath the membrane to loosen. Be generous!
Sweet and Salty Cake « ~Mary~ It was two years ago, this month, Foodo became a reality. Happy Birthday Foodo! Hands down, this has been one of my favorite cakes! And, as most of you know, I’ve made a plethora. Any time I make a chocolate cake I always think of, my brother, Kevin. I had to finish up this cake in a tipsy state of being, because we had ‘stepped out’, I had a few too many cocktails, and we were leaving in the morning – with the cake. Sweet n Salty Cake altered only slightly from “Baked” - this was the perfect chocolate cake, slightly on the light side with a deep chocolate flavor and the perfect amount of moisture. Preheat oven to 325° Butter three 8″ round cake pans, line the bottoms with parchment paper, butter again and lightly dust with flour. In a medium bowl whisk to combine: 3/4 Cup Dutch Process or Dark Cocoa Powder 1 1/4 Cups Hot Water or Coffee 2/3 Cup Sour Cream In another bowl combine and set aside:2 and 2/3 Cup Flour2 tsp Baking Powder1 tsp Baking Soda1/2 tsp Salt ¾ Cup Butter ½ Cup Crisco
Baked Potato Bread This weekend I found myself staring out the window at the abundant chives growing in my garden. What could I possibly do with them, I wondered, except eat them on baked potatoes? And how many baked potatoes can I eat before I never want to see another spud again? Then it occurred to me that I've made potato bread before, so why not add chives to potato bread? By the time I had second thoughts about it, all of the ingredients were mixed together. The full recipe is below.Freestyle Baking As I have written about time and time again, I think the real fun in baking comes once you have mastered the basics and understand how adding different ingredients in different proportions will change the character of your loaf. Whether I am making up a recipe or checking out a new recipe in a cookbook, my point of reference is always the loaf I introduced in lesson 1, which is 3 cups flour, 1 + a little cups of water, 2 teaspoons yeast, 2 teaspoons salt. Potato Bread Enough blabbing. Baked Potato Bread
Cream Cheese and Cinnamon Crescent Rolls I’m always looking for easy and delicious recipes that can be made quick and with ingredients I already have. This next recipe is one of those. They turned out so gooey and yummy – you will definitely have to try it out for yourself! This little treat has actually become the hubby’s favorite snack on a weekend morning. Eating them when they’ve come straight out of the oven is just pure heaven! Cream Cheese and Cinnamon Crescent Rolls Ingredients 1 8 oz. package Pillsbury crescent rolls 1 tub whipped cream cheese 2 TB melted butter 1/2 cup sugar 1 TB cinnamon 1/2 cup powdered sugar (for glaze) 1 TB melted butter (for glaze) 1 TSP vanilla (for glaze) 2 TB milk (for glaze) Instructions Begin by rolling out your crescent rolls onto an ungreased cookie sheet. They will come out super gooey and delicious. Have you made something fun with Crescent Rolls lately?
Spring Cake « ~ Mary ~ Ever since I got this cook book I look for excuses to bake a cake and the invitation from What’s for Lunch Honey combined with the fact that we were meeting Shawn & Stephanie made for the perfect storm. Why Shawn & Steph? Cakes are a lot of work, Sky High Cakes are a feat. 1. 2. 3. Then there was the cake part – the main part. Ever had a recipe that you know just isn’t right, but you want to believe, need to believe – this was one of those. But no need to dispair – the mousse and cream make an excellent dessert all on their own. Mango Mousse Simmer over med-high heat for 15 minutes: 2 Cups Diced Mango, about 4 mangos 1/3 Cup Water Cool, transfer all to a blender and puree and add: 1/3 Cup Sugar 2 Tbsp Light Rum Set aside. With a mixer on high speed cream: 1 Cup Heavy Cream Fold into Mango Puree. Ginger-Lime Cream In a double boiler over med-low heat: 4 Egg Yolks Gradually whisk in 3/4 Cup Sugar Zest of 1 Lime 1/4 Cup Fresh Lime Juice 1 Tbsp Minced Fresh Ginger Refrigerate until very cold.
Squash Rolls Two nights ago I started thinking about the date because, well, I haven’t thought much about the date lately. And then it hit me that Thanksgiving was just over two weeks away. It’s like I’ve been living under a rock or something. I’ve had this recipe for squash rolls on the the site forever, but I never actually wrote a post about them. This recipe comes from Nate’s mom. If you do happen to end up with leftovers, be sure to zap your roll in the microwave for 20 seconds or so to get it piping hot again. Squash RollsA holiday favorite from my mother-in-law, Pat Maynard - 1 C cooked squash - 2 T butter - 1 C scalded milk - 1 yeast cake (1 envelope active dry) dissolved in 1/2 C water - 1 t salt - 1 C sugar - 4-5 C flourMix squash, butter, salt and sugar.
Original Teriyaki - The Japanese Food Report Okay, time for teriyaki, but I mean the real thing, not the ho-hum dish we typically see here in America, the one with a gummy, starch-thickened sauce that drowns chicken or fish. The "teri" in teriyaki means "glossy," and that's the secret of this thing -- you coat an ingredient with a light, thin glaze to give it incredible sweet-savory flavor and a lovely, shiny sheen. Wonderful. The way to cook teriyaki is first to brown your ingredient on both sides in a hot skillet, then brush on the glaze, flipping and brushing on more glaze as you cook, until the ingredient is done. Now, what about the teriyaki sauce? There are a bunch of methods to prepare this glaze. (Makes about 1/2 a cup) 1/2 cup shoyu (Japanese dark soy sauce) 1/4 cup mirin 1/4 cup sake 3 tablespoons unrefined cane sugar (which imparts a nice molassesy flavor) 1 or 2 cloves of garlic, crushed (optional) 1/2 inch piece of ginger sliced thickly (optional)
Johnny Cakes « ~ Mary ~ Golden, crispy, buttery discs. Just in time for the weekend. These are very straight forward and easy to make. Johnny Cakes Combine in large bowl: 1/2 tsp Salt 2 tsp Sugar Pour Over while stirring 2 ¼ Cups Boiling Water Let sit 10 min. Heat skillet over med-low heat with 1-2 Tbsp Butter. Let them cook on each side 6-11 minutes. Serve with your favorite syrup. Like this: Like Loading... Amazing Artisan Bread for 40 Cents a Loaf - No Kneading, No Fussing, No Kidding Update: If you're interested, I've written an update on this technique here. What if I told you that instead of buying bakery bread for four or five dollars a loaf, you could make delicious handmade bread whenever you wanted, at a fraction of the cost and it is so easy a kid could do it? Well, read on because this method of making artisan bread at home will change your life. You can make incredible bread without having to do all the usual time consuming tasks of breadmaking : no need to make a new batch of dough every time you want breadno need to proof yeastno need to make starters or prefermented doughno kneading! In the last few years, several methods for making easy no-knead bread doughs have crept up on the internet and gained popularity. "The results have forced me to reconsider all of the premises I once held sacrosanct". So what is going on here? Boules Rising and Boules after Baking To see how easy it is to get a loaf ready, you can watch me form a loaf in about 30 seconds: 1. 2. 3.
Mommie Cooks!