No Slivers Here

May 26, 2009

Lemon-Blueberry Muffins

Filed under: Breakfast, Fruit — Tags: , , — bettylou79 @ 9:35 pm

Last week I was in the mood to bake and muffins were the first thought that came to mind.  I love how simple muffins are to put together and then they just go into the oven.  I love them!  I was also inspired by the blueberries that I spied in my freezer.

I consulted my mini library of cookbooks for a recipe that I liked but finally decided to head to my other trusted friend, Cooking Light.  I loved how moist and fluffy these muffins were.  I was amazed at the amount of power behind the tablespoon of lemon zest.   I didn’t think that it would be enough but it was wonderful.  I froze half of these and my husband and I ate the rest as dessert or breakfast for a few days.

I strongly suggest you make these.  I think these would be great for a brunch.  Enjoy!

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Lemon-Blueberry Muffins

‘Source: Cooking Light

Ingredients

  • 2  cups  all-purpose flour
  • 1/2  cup  sugar
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1/8  teaspoon  ground nutmeg
  • 1/4  cup  butter
  • 1 1/4  cups  low-fat buttermilk
  • 1  large egg
  • 1  tablespoon  grated lemon rind
  • 1  cup  blueberries
  • Cooking spray
  • 1  tablespoon  fresh lemon juice
  • 1/2  cup  powdered sugar

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.

September 16, 2008

Dutch Baby Pancake

Filed under: Bread, Breakfast, Main Dish — Tags: , — bettylou79 @ 3:27 am

This has got to be the easiest breakfast recipe ever! One of my college roommates would make these a lot for she and her boyfriend for breakfast. I always marveled at how huge and interesting they looked when they came out of the oven. You can top them with just about anything, syrup, powdered sugar, lemon juice and powdered sugar, etc. This recipe is also very easy to double as I have done below.

Please pardon the browned corner. The batter was a bit thin there!

Dutch Baby Pancakes

source: My college roommate

Ingredients:

1/2 cup flour

1/2 cup milk

2 eggs

2 TB butter

Directions:

Preheat oven to 425. Place butter in pan (metal or glass) and melt in oven. Whisk milk, eggs and flour together. Pour into prepared pan with melted butter. Bake for 12 to 15 minutes until done. It will puff and bubble, that is okay! It is actually quite fun! We cut our pancake in half and serve with butter and syrup. Enjoy!

Serves 2

August 24, 2008

Banana Nutella Crepes

Filed under: Breakfast, Dessert, Fruit, Main Dish — Tags: — bettylou79 @ 5:44 am

Yummy! My Google Reader has once again proven to a be a wonderful tool! I was browsing through the blog feeds and came across this one from Bridget of The Way the Cookie Crumbles. Her blog is also where I found the yummy banana coconut muffins. A few months ago one of Nate’s friends (Hi Jinky!) brought over some Nutella. We have been slowly enjoying it. When this recipe popped up I knew exactly what we were having for breakfast this Saturday! I even had some bananas that were on their way to being smashed! Perfect!

This was my second time making crepes and I was once again successful! The first crepe did great but I had a bit of trouble with the third one. It was perfect for snacking on as the crepes cooked and my sous chef (Nate) prepared and stuffed the crepes. We make a perfect team! Good thing we’re married!!

I used the same recipe that I used for the Buckwheat Crepes ala Martha Stewart but I didn’t have buckwheat so I used a whole cup of AP flour. That recipe does in fact make 12 crepes, provided you don’t make any mistakes, like me! Quite honestly, 2 crepes each was enough for Nate and I. I put the leftovers in the refrigerator and I’ll heat them up in the microwave for breakfast during the week.

The sous chef at work!

Here is the recipe that I used, but I will also give you the recipe that Bridget used for the crepes.

Martha Stewart’s recipe for Buckwheat Crepes

Ingredients

Serves 6

  • 1/2 cup buckwheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 2 large eggs
  • 1 3/4 cups whole milk
  • 6 tablespoons unsalted butter (4 tablespoons melted), plus more for baking dish

Directions

  1. Whisk together flours and 1/2 teaspoon salt into a medium bowl. Whisk in 2 eggs, 1 1/2 cups milk, and 2 tablespoons melted butter; whisk until smooth. Cover bowl with plastic wrap and refrigerate at least 30 minutes and up to overnight.
  2. Preheat oven to 200 degrees. Remove batter from refrigerator and whisk in remaining 1/4 cup milk.
  3. Place an 8-inch nonstick skillet or crepe pan over medium heat. Add 1/2 teaspoon melted butter and use a crumpled-up paper towel to spread evenly. Add a scant 1/4 cup batter and quickly swirl to coat the bottom of the pan.
  4. Cook until edges begin to dry, about 1 minute. Using your fingers or tongs, turn crepe, continue cooking about 15 seconds more; transfer to a plate and keep warm in the oven. Repeat process with remaining melted butter and batter, stacking each crepe on top of one another as you work.
  5. Increase oven temperature to 400 degrees.
  6. Butter a 9-by-13-inch baking dish; set aside. Place a crepe, dark side down, on work surface. Transfer baking dish to oven and bake for 5 minutes. Serve immediately.

Here is Bridget’s Recipe

Whole Wheat Crepes (adapted from hogwash)

6 servings

2 cups milk (plus more, if needed)
2 large eggs
8 tablespoons unsalted butter, melted, plus more for the pan
1½ tablespoons sugar
½ teaspoon salt
1⅔ cups (8⅓ ounces) whole wheat flour (or a mix of white and whole wheat)

6 bananas, sliced
6 tablespoons Nutella

1. Combine the milk, eggs, melted butter, sugar, salt and 1 cup flour in a blender, and whirl until smooth, scraping down the sides of the glass, if necessary. Add all or most of the remaining flour, a bit at a time, until the batter has roughly the consistency of drinkable yogurt (very thin for pancake batter, but not runny). Let the batter sit at least 30 minutes at room temperature, or overnight in the refrigerator. (Bring the batter back to room temperature before continuing.)

2. Before cooking, thin the batter with a bit more milk, if it seems substantially thicker.

3. Preheat a crepe pan or large nonstick skillet over medium-high heat. When hot, grease with a dollop of butter (using a stick of butter to smear some directly on the skillet works nicely), and add enough batter to coat the skillet in a thin, even layer when you swivel the skillet around in your hand. Cook for a couple minutes, until you see bubbles in the center of the crepe and the bottom side is nicely browned. Flip carefully and cook another couple minutes on the other side. Fill as desired (in this case, with the sliced bananas and Nutella) and serve immediately. Repeat with the remaining batter.

Who says you can’t have chocolate for Breakfast?? Adults can do anything!!

August 18, 2008

Waffles: Enough to feed a crowd!

Filed under: Bread, Breakfast, Main Dish — Tags: — bettylou79 @ 9:56 am

We decided to have waffles for breakfast but we were out of Bisquick (gasp!). Honestly, I only use Bisquick for waffles, baking powder biscuits and short cakes. That might change soon though! I knew that my Better Homes and Garden cookbook had a recipe for Waffles in it so I had to consult it! I seemed to have forgotten that the recipe yields nearly a dozen waffles! Eek! There’s only two of us in this apartment!! We tried our best to eat as many waffles as we could, but we still ended up freezing a good amount of waffles!

Waffles

source: Better Homes and Garden Cookbook

Ingredients

Directions

1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

2. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

3. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturer’s directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.

4. Makes 12 to 16 (4-inch) waffles

5. Buttermilk Waffles:Prepare as above, except reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda. Substitute 2 cups buttermilk or sour milk for the milk.

July 20, 2008

Blueberry Pancakes

Filed under: Breakfast, Fruit, Main Dish — Tags: , — bettylou79 @ 1:17 am

I found this basic pancake recipe in my Everyday Food magazine about 2 years ago and have been using it ever since. I just can’t bring myself to buy Bisquick or any other pancake mix since I’ve started making this recipe. I make a up a large batch of the dry mix and put it in an air tight canister. Here is the recipe for the large batch. Look for the Make and Store Extra Mix title. As you can see I put blueberries in my pancakes this time. I also like my blueberry pancakes with some powdered sugar. I used to not like anything on them, no butter, no syrup, nothing! I felt that the toppings took away from the flavor of the blueberries! Things change!

Source: Everyday Food

Large Batch

Whisk together 3 cups flour, 6 tablespoons sugar, 2 tablespoons baking powder, and 1 1/2 teaspoons salt; store in an airtight container in a cool, dry place (this makes enough for 12 servings of 3 to 4 pancakes per person). For four servings: Place 1 1/4 cups mix in a bowl. In a separate bowl, whisk together 1 cup milk, 2 tablespoons melted unsalted butter or oil, and 1 large egg; add to dry mix, and whisk just to combine

Here is the recipe for just the Basic Pancakes with no left over mix.

Ingredients

  • 1 cup all-purpose flour (spooned and leveled)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted, or vegetable oil
  • 1 large egg
  • 1 tablespoon vegetable oil
  • Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

Directions

  1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
  2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  3. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
  4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
  5. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.) Serve warm, with desired toppings.

July 14, 2008

Banana-Cinnamon Waffles

Filed under: Breakfast, Fruit, Main Dish — Tags: , — bettylou79 @ 2:18 am

I made these yesterday morning. Our intention was to make plan old waffles and top them with strawberries and whip cream, but a lot of people on the What’s Cooking board were asking about what to do with bananas that are looking kind of sad. Someone suggested this recipe from Cooking Light’s website. We decided to try this recipe instead of regular waffles. I had to make a few modifications because I didn’t have all of the ingredients but they tasted just fine. We froze the leftovers and will eat them later.

Enjoy

Banana-Cinnamon Waffles

source: Cooking Light My Recipes

Ingredients

1 cup all-purpose flour
1/2 cup whole wheat flour all purpose flour
1/4 cup buckwheat flour all purpose flour
1/4 cup ground flaxseed (omitted)
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups fat-free milk
3 tablespoons butter, melted
2 large eggs, lightly beaten
1 large ripe banana, mashed
Cooking spray

Preparation

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, flaxseed, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.Combine milk, butter, and eggs, stirring with a whisk; add milk mixture to flour mixture, stirring until blended. Fold in mashed banana.

Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 4 minutes or until steaming stops; repeat procedure with remaining batter.

Yield

8 servings (serving size: 2 waffles)

July 10, 2008

Buckwheat Crepes with Eggs, Ham and Cheese

Filed under: Breakfast, Holiday, Main Dish — Tags: , — bettylou79 @ 1:17 am

I made Crepes about a month ago when I saw this on the Martha Stewart Show. She was doing a breakfast show that day. I was also reading Julie and Julia at the time. I remembered the author talking about how the first crepe you make will look awful but then after that they will be fine. That was pretty much what happened with me! I had never made crepes before but had seen them made in person and on t.v. We didn’t use all the ingredients that the recipe called for. Buckwheat flour is harder to find than I thought, and we just used the deli ham that we had in the refrigerator and we also didn’t have the fancy cheese it calls for, instead we used swiss cheese. These turned out wonderful! Nate and I were quite the team making these. I made the crepes while he assembled them.

The whole time we ate the crepes we both kept saying how wonderful they were. Since it is just the two of us we had leftovers. I put them on plates and put them in the refrigerator for breakfasts. They heated up just fine in the microwave for about a minute.

I don’t have a picture of this one either because again, the camera was on the fritz! Argh!

There is a video in the link below. I would suggest watching it if you’ve never made crepes. Don’t be afraid to turn the crepe with your fingers.

Enjoy!

Buckwheat Crepes with Eggs, Ham and Cheese

source: The Martha Stewart Show

Ingredients

Serves 6

  • 1/2 cup buckwheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 14 large eggs
  • 1 3/4 cups whole milk
  • 8 tablespoons (1 stick) unsalted butter (4 tablespoons melted), plus more for baking dish
  • 12 thin slices French ham
  • 3/4 pound Gruyere, grated

Directions

  1. Whisk together flours and 1/2 teaspoon salt into a medium bowl. Whisk in 2 eggs, 1 1/2 cups milk, and 2 tablespoons melted butter; whisk until smooth. Cover bowl with plastic wrap and refrigerate at least 30 minutes and up to overnight.
  2. Preheat oven to 200 degrees. Remove batter from refrigerator and whisk in remaining 1/4 cup milk.
  3. Place an 8-inch nonstick skillet or crepe pan over medium heat. Add 1/2 teaspoon melted butter and use a crumpled-up paper towel to spread evenly. Add a scant 1/4 cup batter and quickly swirl to coat the bottom of the pan.
  4. Cook until edges begin to dry, about 1 minute. Using your fingers or tongs, turn crepe, continue cooking about 15 seconds more; transfer to a plate and keep warm in the oven. Repeat process with remaining melted butter and batter, stacking each crepe on top of one another as you work.
  5. Using a fork or a whisk, blend remaining 12 eggs, remaining 1/2 teaspoon salt, and 2 tablespoons water in a large bowl. Melt remaining 4 tablespoons butter in a large nonstick skillet over medium-low heat. Add eggs and begin stirring with a wooden spoon. Slowly drag the spoon around the bottom and sides of the pan until thickened, about 5 minutes. Continue stirring until eggs have formed loose, moist curds, 3 to 5 minutes more. Remove from heat; set aside.
  6. Increase oven temperature to 400 degrees.
  7. Butter a 9-by-13-inch baking dish; set aside. Place a crepe, dark side down, on work surface. Layer a slice of ham, some of the Gruyere, and about 1/4 cup eggs on top of crepe. Roll crepe and place seam side down in baking dish. Repeat process with remaining crepes. Transfer baking dish to oven and bake for 5 minutes. Serve immediately.

June 26, 2008

Classic Sour Cream Coffee Cake

Filed under: Breakfast, Dessert, Holiday — Tags: , — bettylou79 @ 8:21 am

My husband had been asking for and craving Coffee Cake for months when I finally made this. My sister in law gave me a new cookbook for Christmas, Betty Crocker:Baking for Today. After I drooled over all of the pages I settled on this recipe to be the first that I tried. I first made this in January and have made it again too. This is definitely a recipe to make for company or one that you can take into the office.

Classic Sour Cream Coffee Cake

source: Betty Crocker: Baking for Today

Filling
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 1/2 teaspoons ground cinnamon
Coffee Cake
3 cups Gold Medal® all-purpose or whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter or margarine, softened
1 1/2 teaspoons vanilla
3 eggs
1 1/2 cups sour cream
Light Brown Glaze
1/4 cup butter or margarine
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk

1. Heat oven to 350ºF. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
2. In small bowl, mix all Filling ingredients; set aside.
3. In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
4. Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
5. Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
6. Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.

Apple Muffins

Filed under: Bread, Breakfast, Dessert, Fruit — Tags: , , — bettylou79 @ 12:14 am

I made these muffins back when apples were in season in the fall. My friend graciously picked up a 25 pound box of apples for me straight from the orchard! Can you say apple desserts and apple sauce!? These turned out great! I froze half of these in baggies with 2 in each. They were great for quick breakfasts. Unfortunately they are since gone!

Apple Muffins

source: All Recipes

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 1/4 teaspoons vanilla
  • 1 1/2 cups chopped apples
  • 1/3 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
  2. In a medium bowl, mix flour, baking powder, baking soda and salt.
  3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
  4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
  5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

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