This is seriously some of the best bread we have ever eaten. I’ve yet to make it, but hope that when I do it will turn out just like the one a friend brought over when Douglas was born. It tastes just like it was purchased from a cafe. Delicious! (We had it without the walnuts. I’m not much of a nut fan anyhow so that is how I will make it too.)
Apple Bread
1 cup oil
2 cups sugar
3 beaten eggs
1 tsp. vanilla
3 cups flour
½ tsp. salt
1 tsp. soda
1½ tsp. cinnamon
3 cups diced fresh apples
1 cup chopped walnuts (optional)
Mix oil, sugar, eggs and vanilla and beat until smooth. Mix dry ingredients in a large bowl. Add wet ingredients and stir. Add apples and walnuts. Pour into greased loaf pans and bake at 350° for 1 hour and 20 minutes. Turn out of pan before cool or it will stick.
*Acquired by Cynthia
These are some very tasty muffins a friend of mine shared with me and I had to get the recipe. They only keep for a short while but on the other hand freeze really well. Warning: this recipe is only for 12 muffins, so if you want more make sure you double it. :)
Seminary Muffins
Ingredients:
1 egg
1 1/3 cups mashed bananas (3 medium bananas)
3/4 cups packed brown sugar
1/3 cup apple sauce (unsweetened)
1 teaspoon vanilla
1 cup all purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup quick cooking oats (i used old fashioned kind and it worked fine)
1/2 cup semisweet choc chips
1/2 cup chopped walnuts (optional)
Preheat oven to 350. Lightly grease one 12 cup muffin pan.
Mash bananas. In a large bowl mix egg, mashed bananas, brown sugar, applesauce and vanilla. In a separate bowl, sift together flour, baking soda, baking powder, salt and cinnamon.
Gently stir flour mixture and oatmeal into banana mixture. Fold in choc chips and walnuts. Pout batter into prepared muffin cups. Bake for 15-20 min.
*Acquired by Tricia
I have had a hard time finding a pancake recipe that I like. After trying this one, it is a winner. I found the secret is in nuking the milk in the microwave until it is warm, or at room temperature. Apparently warm milk mixed in butter keeps the butter from congealing (as it does when you mix butter with cold milk). Pretty cool.
Good Old Fashioned Pancakes
Recipe Yields 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups warm milk (or room temperature)
- 1 egg
- 1/2 tsp vanilla
- 3 tablespoons butter, melted
Directions
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, vanilla and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Adapted from: http://allrecipes.com//Recipe/Good-Old-Fashioned-Pancakes
If you like eggplant or have always wanted to try it, this is a very simple recipe and pretty filling believe it or not.
Eggplant Marinara Bruschetta
Active time: 30 minutes
Total time: 45 minutes
- 2 tablespoons olive oil
- 1 large eggplant (cut into 1/3- to 1/2-inch-thick rounds)
- 1 loaf Italian bread (cut into 1/3 to 1/2-inch thick rounds)
- 1/2 jar of marinara sauce (about 1 1/4 cups)
- 1/3 cup chopped fresh basil plus 6 whole leaves (for garnish)- optional
- 1 cup mozzarella cheese (about 4 ounces)
Preparation
Preheat oven to 400°F. Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet. Cover. Cook until tender, turning, 5 minutes on each side. Transfer to plate. Brush one side of each slice of bread with oil. Cook in skillet, cut side down, until golden, 1 minute. (I find that toasting the bread really isn’t necessary, but I suppose it is suppose to prevent the sauce from soaking into the bread. This set is optional for me, depending on how much time I have).
Place bread, toasted side up, on baking sheet. Spread spoonful of sauce on each slice. Sprinkle with chopped basil. Top with eggplant. Mound mozzarella cheese on eggplant; spoon remaining sauce over cheese.
Bake bread until topping is hot and crust is crisp, about 12 minutes. Garnish with basil leaves.
Adapted from: Bon Appétit | October 2010 http://www.epicurious.com/recipes/food/views/Eggplant-Marinara-Flatbread-361229
These taste so yummy. First time I made them I actually put in 3 egg whites instead of egg yolks and they were still yummy, but really sticky so I had to add a lot of extra flour. I made it again with the egg yolks they are not sticky at all. You can roll them out for cookie cutters, but are so beautiful just rolled into balls and dipped in sugar. They taste like the Pillsbury roll out cookies from the store.
Cracked Sugar Cookies
1 1/4 cups white sugar
1 cup butter
3 egg yolks
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
DIRECTIONS:
| 1. |
Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets. |
| 2. |
Cream together sugar and butter. Beat in egg yolks and vanilla. |
| 3. |
Add flour, baking soda, and cream of tartar. Stir. |
| 4. |
Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don’t flatten. Bake 10 to 11 minutes, until tops are cracked and just turning color. |
http://allrecipes.com/Recipe/Cracked-Sugar-Cookies-I/Detail.aspx
I came across a recipe for cupcakes with raw cookie dough balls in the middle. I’ve yet to make the actual cupcakes but the cookie dough has become one of my favorites because there are no eggs in it and I can just put it in the freezer and snack on cookie dough whenever I like. So here’s the recipe for the cookie dough:
Chocolate Chip Cookie Dough Balls
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips
Directions:
Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight. Remove from baking sheet when frozen, place in zip-lock bag and enjoy.
For the original recipe, Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream Frosting check out this link: http://www.kevinandamanda.com/whatsnew/new-recipes/chocolate-chip-cookie-dough-cupcakes.html
I wasn’t sure I would really like this, but found it very satisfying even with all the cabbage.
Oriental Dressing:
6 Tbsp. honey
3 Tbsp. rice wine vinegar
1/2 cup fat-free mayonnaise
2 tsp. Grey Poupon Dijon mustard
1/2 tsp. sesame oil
Marinade:
2 Tbsp. vegetable oil
3 Tbsp. honey
3 Tbsp. rice vinegar
Grill seasoning
Salad:
2 boneless, skinless chicken breasts
4 cups chopped romaine lettuce
2 cups chopped red cabbage
2 cups chopped Napa cabbage
1/2 cup shredded carrot
1 bunch green onions, chopped
4 Tbsp. sliced almonds, toasted
1 cup crispy chow mein noodles
Blend together dressing ingredients. Put in refrigerator to chill. Cut chicken breasts into long strips. Combine oil, honey, and vinegar and coat chicken strips. Sprinkle liberally with grill seasoning. Refrigerate while chopping the vegetable. Combine lettuce, cabbages, and carrot in a large bowl. Spray a frying pan with Pam and heat to medium high. Saute chicken strips on both sides till browned and cooked through. Set aside. Sprinkle green onions on top of salad, then toasted almonds and chow mein noodles. Top with warm chicken strips. Serve dressing on the side.
This is a very tasty cashew chicken, in fact I find there is never enough sauce to fully enjoy it. I would recommend doubling the sauce if you want even more yumminess.
1/4 cup oil
4 cloves garlic, minced
1 lb. boneless chicken, thinly sliced
2 Tbsp. soy sauce
2 Tbsp. oyster sauce
2 Tbsp. sugar
3/4 to 1 tsp. white pepper
1 tsp. cornstarch, dissolved in a little water (optional)
1/2 c. roasted cashews
1 green onion, chopped
1/2 red bell pepper, diced
Slice chicken very thin. Heat a large skillet, then add the oil, garlic, chicken, sauces, sugar and white pepper. Turn the heat to high and reduce sauce until a glaze forms. Add corn starch and water mixture only if you prefer a richer looking sauce. Mix in cashews and then turn the mixture onto a serving dish. Garnish with green onion and bell pepper. Serve over rice.
*Acquired by Sarah Thompson
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