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11 September 2008 @ 11:10 pm
2 cups of flour
1½ cups of sugar
3 eggs
1 cup of oil
1 tsp. of baking soda
1 tsp. of cinnamon
½ tsp. of baking powder
½ cup of raisins
2 cups of chopped walnuts
2 cups of chopped apples
Heat oven to 350°. Grease and flour 13x9-inch pan.

In a medium bowl, combine flour, baking soda, baking powder and cinnamon; set aside. In a large bowl, combine sugar and oil. Beat until light and fluffy and then add eggs; beat well. Stir in flour mixture; mix well. Stir in raisins, walnuts and apples. Pour batter into greased and floured pan.

Bake at 350° for 1 hour.
Current Mood: bloated
08 September 2008 @ 02:48 am
3 cups of all-purpose flour, divided
1½ cups brown sugar
¾ cup butter
2 teaspoons baking powder
2 teaspoons freshly ground nutmeg
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 eggs, slightly beaten

Preheat oven to 350 degrees. Mix 2 cups of the flour and brown sugar in medium bowl. Cut in butter until mixture forms coarse crumbs. Remove and reserve ¾ cup of this mixture for topping.

Add remaining 1 cup flour and remaining dry ingredients to mixture in bowl. Add buttermilk and eggs, stirring just until moistened.

Spoon batter into well greased muffing cups or paper liners in muffing cups, filling each about half-full. Sprinkle each muffin with 1 1/2 teaspoons of reserved topping. Bake until wooden pick inserted in center comes out clean-about 20 minutes.

08 September 2008 @ 02:34 am
3 large eggs
1 cup buttermilk
¾ cup safflower or canola oil
½ cup strong black coffee, at room temperature
1 teaspoon pure vanilla extract
1½ cups all-purpose flour
1¼ cups whole wheat flour
1/3 cup Dutch processed cocoa powder, sifted
1 cup light brown sugar
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup pecans or walnuts, coarsely chopped
1 cup semisweet and/or white chocolate chips

Preheat oven to 375 degrees F. Position rack in center of oven. Butter or spray with a non stick cooking spray 12 muffin cups. Set aside.

In a large measuring cup or bowl whisk together the eggs, buttermilk, oil, coffee, and vanilla extract.

In another large bowl combine the flours, cocoa powder, brown sugar, baking powder, baking soda, and salt. Stir in the chopped nuts and chocolate chips. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 - 25 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Current Mood: thirsty
08 September 2008 @ 02:19 am
2 cups all-purpose flour
¼ cup brown sugar
1 teaspoon baking powder
¼ teaspoon baking soda
pinch of salt
1 cup lowfat yogurt
1 teaspoon lemon extract
1 egg
1 egg white
3/4 cup fresh blueberries
zest of 1 lemon

Preheat the oven to 400 degrees F. Lightly oil 10 standard-size muffin cups. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, and salt. In a small bowl, beat together the yogurt, extract, egg, and egg white. Add the yogurt mixture to the flour mixture and mix until just combined. Fold in the blueberries and lemon zest.

Spoon the batter into the prepared muffin cups, filling two-thirds full. Bake for 15 minutes until a test comes out clean and muffins are slightly browned. Let cool in the pan for 10 minutes.

Current Mood: thirsty
08 September 2008 @ 01:55 am
1 cup whole-wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
3 tablespoons poppy seeds
¼ cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup nonfat yogurt
¼ cup canola oil
1 teaspoon finely grated orange zest
¼ cup orange juice concentrate
Preheat oven to 350 degrees F. Line a 12-inch muffin baking tin with paper cupcake liners.

In a large mixing bowl, sift together both flours, baking powder, and poppy seeds. In another mixing bowl, whisk together brown sugar, eggs, vanilla, yogurt, oil, orange zest, and orange juice concentrate. Using a rubber spatula, fold the wet ingredients into the dry, just enough to combine. The batter will be very thick.

Divide the batter amoung the muffin cups with a tablespoon, filling each about two-thirds. Bake for 25 to 30 minutes, until lightly browned and a toothpick inserted into the cent of a muffin comes out dry.

Current Mood: hyper
07 September 2008 @ 11:08 pm

I was looking for some cupcake cookbooks when I came across this on Amazon. My curiosity is peaked. Does anyone have this book and if you do, will you please share some recipes? I'm dying to know what's in there!
Current Mood: nostalgic
07 September 2008 @ 03:33 am
    2 cups unbleached white flour
    1 teaspoon baking soda
    ½ teaspoon salt
    2 eggs, lightly beaten
    2½ cups buttermilk
    1 teaspoon vanilla extract
    3 tablespoons vegetable oil or melted butter
    1 or 2 ripe bananas

In a medium bowl, whisk together the eggs, buttermilk, vanilla, and vegetable oil. Very gradually add the liquid to the dry ingredients, mixing just until combined. Do not overmix or the pancakes will be tough.

Peel and thinly slice the bananas. (If you'd rather garnish the finished pancakes with bananas, wait to slice them.)

Heat a griddle or heavy skillet over medium heat, and lightly grease it with vegetable oil. Preheat the oven to 250 degrees.

Drop heaping tablespoonfuls of batter into the hot pan. When the tops of the pancakes begin to bubble, cover them with banana slices. When the pancakes are lightly browned on the bottom, flip them. As they cook through, transfer them to a baking sheet and keep them warm in the oven while you cook the rest of the batter.

Current Mood: groggy
06 September 2008 @ 11:10 pm
    3½ pounds boneless chicken breast, cut into chunks
    2 cups olive oil
    5 tablespoons balsamic vinegar
    2 tablespoons grated Romano cheese
    2 tablespoons parsley
    2 teaspoons salt
    1 teaspoon garlic powder
    1 teaspoon minced onion
    1 teaspoon pepper
    1 teaspoon oregano

Combine all marinade ingredients. Add chicken and marinate at least 24 hours (preferably 48), turning occasionally.

Skewer and grill chicken, basting with marinade as they cook.

Spiedies are traditionally served in a slice of Italian bread.

Current Mood: listless
06 September 2008 @ 10:56 pm
    2/3 cup unbleached all-purpose flour
    1 teaspoon salt
    1 teaspoon dried thyme
    ½ teaspoon paprika
    1 cup buttermilk
    2 tablespoons olive or vegetable oil
    ¼ cup cheddar cheese, shredded
    6 bone-in chicken breast halves, skinned

Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Sprinkle with the cornmeal.

Coat a medium nonstick skillet with cooking spray and set over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until soft. Add the chicken and barbecue sauce and toss to coat

Turn the dough out onto a lightly floured work surface. Divide the dough into 4 equal pieces. Roll 1 piece of dough into a 7-inch circle. Place ¼ of the chicken mixture on 1 side of the circle, spreading to within 1-inch of the edge. Sprinkle with ¼ cup of the cheese. Brush the edges of the crust with some of the egg mixture. Fold the circle in half. Pinch the edges to seal. Repeat with the remaining dough and filling to make a total of 4 calzones.

Place on the prepared baking sheet. Brush the calzones with the remaining egg mixture. With a sharp knife, make 3 small slashes in the top of each calzone.

Bake for 20 minutes, or until the crusts are golden brown. To serve, cut each calzone in half.

Current Mood: listless
06 September 2008 @ 05:35 pm
4 pounds chicken thighs, bone-in
½ cup minced scallions
¼ cup orange juice
1 tablespoon minced ginger root
1 tablespoon minced jalapeno
1 tablespoon fresh lime or lemon juice
1 tablespoon soy sauce
1 medium clove garlic, peeled and minced
1 teaspoon ground allspice
¼ teaspoon ground cinnamon
dash of ground cloves

In a shallow glass or ceramic baking pan, blend the scallions, orange juice, ginger, jalapeno, lime juice, soy sauce, garlic, allspice, cinnamon, and cloves. Pat the chicken dry using paper towels. Place the chicken into the pan in a single layer and turn to coat. Cover and refrigerate for about 8 hours.

When ready to cook, position the grill rack about 6 inches from the heat source, oil it lightly, prepare a medium-hot charcoal fire or preheat the gas to medium-high heat. Place the chicken on the hot grill and cook, turning occasionally and brushing often with the marinade, until fork tender and cooked through, for about 25 minutes. Remove from the grill, discard any remaining marinade, and serve hot.
Current Mood: rushed