Fantastic Food

I really like muffins, but I rarely feel like making them when I get up in the morning.  Every time I do end up making them, though, I always decide I am going to make them every week because they're so good!  Obviously I am a lazy person (isn't it obvious?!), so that inevitably falls through by the time "next week" comes around...  But I'm here today because I, of course, again loved the muffins I got up and made after not making muffins for several months.  Truth:  I only made them this time because of the riiiipe bananas rotting on my counter and no other ideas on what to make that day.  You should make them though--every week :). I'm going to.  Maybe... Craisin Pecan Banana Muffins with Whole Wheat Ingredients: 1 1/3 cups whole wheat flour 2/3 cup white flour 1/2 cup rolled oats 2 tsp. cinnamon  1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. coarse salt (or a little less than 1/2 tsp of table salt) 3 mashed bananas (ab...

Spinach in waffles?  Gross, right? Only for people trying to lose weight, right?  WRONG.  Right? Okay, I see how thoroughly confused you are now.  And I know what you're thinking: "wait, she can see me?? Creep!"  Oh, you weren't thinking that? Weird, you should be--that IS creepy.  But I digress...we were speaking of spinach in a standard, non-spinachy food.  The thing is, it's SOOOO good you guys!  I even made regular waffles side by side to compare, and my kids (my KIDS!) said the spinach ones were better (cue jaw drop, gasp, and fake fainting spell).  Full disclosure, one (out of 6) of the kids said they were gross, but she refused to actually taste any, so we just won't pay any attention to her.  She's kind of in the middle anyway, so she's used to it.... (cue awkward, judging silence from the reader).  Even if you're kids refuse to taste them, though, you have to be a grown-up and at least try them.  Try them, you will se...

I think this is called 5 minute bread because it literally takes about 5 minutes to mix it up.  However, rising time and "curing" time can be anywhere from 2 1/2 hours to 14 days.  Just a heads up Recipe from Artisan Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois Ingredients 3 c. lukewarm water 1 1/2 tbs yeast 1 1/2 tbs kosher salt 6 1/2 c. unsifted flour (white or wheat) Directions : Add all ingredients to mixer or regular mixing bowl (add flour all at once, measuring it into your measuring cup by gently scooping it with a spoon and leveling off--do not press flour down, it throws off measurements).   Mix with a wooden spoon or in your mixer until everything is well incorporated.  Don't knead the dough, it isn't necessary.  Dough will be wet and loose enough to conform to bowl. Cover with a lid or plastic wrap (but not airtight, because the pressure will become to great, and the lid could explode off) and allow to ...

I've been trying to cut out processed foods as much as possible from our diet and was looking for a way to use up a few of the 40 apples I have sitting in my fridge taking up valuable space, and I came across this amazing whole-grain, healthy breakfast muffin.  Low sugar, lots of fiber and flavor.  This is definitely my all-time favorite apple-muffin recipe I've made, so I had to add it to the blog so I know where to find it next time.  I hope you like it too... Recipe by Cookieandkate.com Ingredients 1¼ cups whole wheat flour 1¼ cups old-fashioned oats 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ teaspoon cinnamon ¼ teaspoon cardamom ⅛ teaspoon ginger 1 cup unsweetened applesauce ½ cup light coconut milk with the juice of half a lemon (or low fat buttermilk) ½ cup packed muscovado sugar (or brown sugar) 2 tablespoons melted coconut oil (or vegetable/canola oil) 1 large egg, lightly beaten ½ teaspoon vanilla extract 2 small Gala ...

Ingredients 3 cups all-purpose flour 1 cup yellow cornmeal 1/4 cup sugar 2 tablespoons baking powder 2 teaspoons kosher salt 2 cups milk 3 extra-large eggs, lightly beaten 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan 8 ounces aged extra-sharp Cheddar, grated, divided 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions 3 tablespoons seeded and minced fresh jalapeno peppers Directions: Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan. Pour the batter into the prepared pan, smo...

Ingredients:  2-1/2 cups all-purpose flour 2 cups sugar 1 tablespoon pumpkin pie spice (OR 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and 1/8 tsp. cloves) 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs, lightly beaten 1 cup canned pumpkin 1/2 cup butter, softened 2 cups finely chopped (or shredded) peeled apples TOPPING: 1/4 cup sugar pinch salt 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 1 tablespoon butter or margarine 1/2 cup pecans, chopped (optional) Directions: In a large bowl, combine flour, pumpkin pie spice, baking soda and salt. Combine sugar and butter, whipping until fluffy; add one egg at a time, incorporating fully before adding the next one.  Add pumpkin to wet ingredients.  stir in dry ingredients just until moistened. Fold in apples. Fill greased & floured or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour, salt, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle cho...

Mom’s Fluffy Potato Rolls: ¾ c. water ½ c. mashed potatoes warm water & potatoes in microwave until hot, not boiling ¼ c. sugar  ¼ c. olive oil  Combine sugar and Oil in mixer add potatoes to oil & sugar 1 egg 2 c. whole wheat flour, 2 tsp. yeast Add egg to mixer. After egg is incorporated, add flour and yeast. Mix together. Let sit for 10 minutes. Add 1 tsp. salt to dough. Add 1 to 1 ½ c. white flour. Add last little bit of white flour slowly, until dough doesn’t stick to sides of mixing bowl. Divide into half, then in half, then in half. (8 equal balls) Do three rolls out of each ball, rolling into ball shape with palms of hands. Or you can divide dough into half once, roll out into a circle (like a pizza crust), then cut like a pizza into 8 equal slices. Roll up slices starting with the wide end, and pinch small end to roll once rolled up to hold shape. This makes a crescent roll. *Note: you may need to spray dough/hands with cook...

I found a couple of recipes I liked and decided to mash them up.  Here is the resulting delicious recipe-- For innards: 8 oz. pepperoni 2 cups shredded mozzarella cheese 1/2 cup parmesan cheese 1 Tbs. italian seasoning grated cheddar cheese (optional) For bread: 3 1/2 teaspoons yeast 2 cups warm water 2 Tbs. sugar 1/4 cup olive oil 1 Tbs. salt 1 Tbs. dried basil 1 Tbs. dried oregano 1 tsp. garlic powder 1 tsp. onion powder 1/2 cup grated romano or parmesan cheese 1/4 cup grated cheddar cheese 2 cups whole wheat flour 2 1/2 cups white flour 1 egg white, beaten Combine warm water, yeast, and sugar.  Mix well, then let sit for 5 minutes, or until mixture starts to foam.  Add olive oil, salt, and spices--mix together.  Add whole wheat flour, mix for a minute until well incorporated.  Add white flour 1/2 a cup at a time, mixing in between.  You may need a little more or a little less flour.  Dough should be stiff.  Knead for 10 ...

Ingredients 1 (.25 ounce) package active dry yeast 1 teaspoon white sugar 1 cup warm water (110 degrees F/45 degrees C) 2 1/2 cups bread flour 2 tablespoons olive oil 1 teaspoon salt Directions Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving. Nutritional Information  Amount Per Serving   Calories:  189  | Total Fat:  4.1g  | Cholesterol:  0mg

I'm a big scone lover, and these are amazing !!  The recipe is from one of my favorite food network chefs, Tyler Florence.  I think the glaze really makes them pop with flavor. Ingredients Blueberry  Scones: 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons sugar 5 tablespoons unsalted butter, cold, cut in chunks 1 cup heavy cream, plus more for brushing the scones 1 cup fresh blueberries Lemon  Glaze : 1/2 cup freshly squeezed lemon juice 2 cups confectioners' sugar, sifted 1 lemon,  zest  finely grated 1 tablespoon unsalted butter Directions Preheat the oven to 400 degrees F. Sift  together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a  pastry blender , cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy  cream . Fold everything together just to incorporate; d...

2 packs yeast 3 cups warm water 2 Tbs. Sugar 1 Tbs. Salt 2 Tbs. Shortening 6 1/2 to 7 1/2 cups flour Dissolve yeast into water.  Add shortening, salt, & sugar, then stir.  Add flour & stir until you can stir anymore, then knead for 8 minutes.  Let rise until double.  Form loaves and place on a greased cookie sheet.  Let rise for 10 minutes.  Bake for 25 minutes at 400 degrees (or until golden brown).  Rub with butter while still hot.  Serve immediately. *makes two loaves

1 cup chopped celery 1/2 cup chopped onion 1/2 cup butter 2 tsp. ground sage 1/2 tsp. salt 1/8 tsp. pepper 8 cups dry bread pieces 1 cup chicken broth or water Preheat oven to 375 degrees F. Melt butter and saute vegetables in the butter until slightly softened.  Add remaining ingredients except bread.  Pour mixture over bread crumbs and mix well.  Put stuffing in a well-greased baking dish.  Bake for 20-30 minutes, stirring mixture around occasionally so it doesn't burn the top and sides.

Since ward Halloween parties are just around the corner, I thought I'd post a couple of our favorite cornbread recipes.   Here is the more traditional cornbread recipe, with a very different, but very tasty, casserole cornbread recipe posted below this one. Ingredients: 1 cup flour 1 cup yellow cornmeal 1/4 cup sugar 4 tsp. baking powder 3/4 tsp. salt 2 eggs 1 cup milk 1/4 c. cooking oil (can use less if desired) Mix all dry ingredients in a large mixing bowl, then mix wet ingredients in separate bowl.  Pour wet ingredients into dry ingredients and mix together well.  Pour into greased 8 x 11 baking dish.  Bake at 425 degrees F for 20-25 minutes, until browned and toothpick/knife comes out cleanly when inserted in middle of bread.  Enjoy with some butter and honey.  It's also quite good w/ butter and maple syrup.

This one is more of a casserole than bread, but is also considered finger food. Ingredients: 1 can whole kernel corn 1 can creamed corn 1 box corn muffin mix (Jiffy is fine) 1 cup buttermilk 2 eggs 1 stick butter, melted Optional, to taste:   diced green onions OR  diced jalepenos grated cheddar cheese Directions: Drain off 1/2 of whole kernel corn liquid.  Mix everything together.  Pour into greased 8 x 11 baking dish (or the equivalent size you have).  Bake at 350 degrees for 30 minutes, until golden brown. Delicious with some spicy chili! (see Major Cajone's chili recipe on this blog)

This is the famous Lion House Roll recipe. Grandma Swenson made them at Christmas. I looked up the recipe and found this bonus video that shows you how to shape the rolls. Lion House Rolls 2 cups warm water (110-115 degrees) 2/3 cup nonfat dry milk (instant) 2 Tb. dry yeast 1/4 cup sugar 2 tsp. salt 1/3 cup shortening (butter or margarine) 1 egg 5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand) Method: In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to tthis mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remain...

Preheat oven to 425 degrees. 2 cups flour 3 tsp. baking powder 2 tsp. sugar 1/2 tsp. cream of tartar 1/4 tsp. salt 1/2 cup butter 2/3 cup milk Combine all DRY ingredients. If your butter isn't soft, cut it into thin slices right into the dry ingredients. If butter is soft, just add to dry ingredients and mix in. To work in unsoftened butter, use clean hands to scoop up flour mixture and butter pieces and gently rub between hands, slowly working the butter and flour mixture together. Repeat until mixture is a crumbly texture, then add milk and mix together with a fork. Don't overwork the dough (it's okay if there are crumbs in the bottom of the bowl still). Pour dough onto a clean counter and roll out with a rolling pin to about a 1 to 1 1/2 inch thickness. Use a cup or round cookie cutter to cut out biscuits. Place onto an UNGREASED cookie sheet and bake for 10-12 minutes, or until golden-brown on top. Serve with butter and honey :)