Now we all know it's really a cake, but if we just call it a bread, then it automatically makes it much healthier and less caloric. :) And calling it a bread definitely doesn't mean that I can't put a custard sauce over it if I want to...
Mix 1 1/4 c oil (I'm sure a little applesauce substitution is fair game), 3 eggs, and 2 c sugar.
Sift (and we know what I think of that) together 3 c flour, 1/2 tsp salt, 1 tsp cloves, 1 tsp cinnamon, 1 tsp nutmeg (and we know what mom thinks of that). Add to wet ingredients.
Add 3 c chopped, unpeeled apples (tart is good), 1 1/2 tsp soda dissolved in a little water, 1 tsp vanilla, and nuts if desired. Pour into 2 large loaf pans, greased and floured.
Bake at 350 degrees for 50-60 minutes. Mom notes that it can also be baked in a bundt pan, which will take a little more time. However, that may make it harder to pretend that it's a bread...
Showing posts with label muffins. Show all posts
Showing posts with label muffins. Show all posts
Monday, September 7, 2009
September 7, 2009
Whee for free Chik-Fil-A day! A fine time was had by all on wear a team t-shirt/get a sandwich day. Although initally sceptical of a change in the traditional shape, Kiddo is now officially a fan of waffle fries.
I don't think that I managed to cook anything memorable or particularly useful last week, other than getting smart enough to do chicken breasts in the crockpot the night before I wanted to make lasagne, and then not having to cook meat before assembling said lasagne. This week I'm going to make simple gorditas using the Cookie Magazine recipe, Chickpea Pasta from Cooking Light, turkey cutlets with cranberries and mashed potatoes, and Eastside Cafe's split pea soup and potato leek soup. Let's get those simple, staple recipes rolling!
With the advent of preschool, we've also got muffin recipes rolling. Tomorrow kiddo will help me make the King Arthur flour oatmeal muffins again, and we'll add blueberries this time. I made mom's pumpkin bread muffins this weekend. Here's the recipe, since I can't seem to keep track of it...
Mix 1 c oil (I use 1/2 oil, 1/2 applesauce), 3 c sugar (scant if using applesauce), 4 eggs, 1 15oz can pumpkin.
Sift (an instruction that I rarely honor) together 3 1/2 c flour (can handle some whole wheat), 1/2 tsp baking powder, 2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1 tsp cloves, 1 tsp allspice.
Combine wet and dry ingredients, add 2/3 c orange juice and nuts if desired. Grease and flour 2 loaf pans or 24 muffin tins. Bake at 350 degrees for 60-75 minutes if bread, less if muffins. (Truth be told I tend to up the cinnamon, leave out the allspice, and add a little nutmeg, despite my mother's deep hatred for the latter. I just don't tell her.)
Oh. Speaking of King Arthur Flour...I have now tried the 5 minute artisan bread several times. The loaf is so small, that is hardly seems worth the time saving, and I found that it was not better for leaving the dough in the fridge for a week. It was frankly so yeasty that I found it inedible. I did find the dough useful for quick pizza crusts, though. However, the Betty Crocker Cookbook recipe for honey whole wheat bread made with the King Arthur white whole wheat flour is dependable and spectacular, not to mention a lovely golden color!
I don't think that I managed to cook anything memorable or particularly useful last week, other than getting smart enough to do chicken breasts in the crockpot the night before I wanted to make lasagne, and then not having to cook meat before assembling said lasagne. This week I'm going to make simple gorditas using the Cookie Magazine recipe, Chickpea Pasta from Cooking Light, turkey cutlets with cranberries and mashed potatoes, and Eastside Cafe's split pea soup and potato leek soup. Let's get those simple, staple recipes rolling!
With the advent of preschool, we've also got muffin recipes rolling. Tomorrow kiddo will help me make the King Arthur flour oatmeal muffins again, and we'll add blueberries this time. I made mom's pumpkin bread muffins this weekend. Here's the recipe, since I can't seem to keep track of it...
Mix 1 c oil (I use 1/2 oil, 1/2 applesauce), 3 c sugar (scant if using applesauce), 4 eggs, 1 15oz can pumpkin.
Sift (an instruction that I rarely honor) together 3 1/2 c flour (can handle some whole wheat), 1/2 tsp baking powder, 2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1 tsp cloves, 1 tsp allspice.
Combine wet and dry ingredients, add 2/3 c orange juice and nuts if desired. Grease and flour 2 loaf pans or 24 muffin tins. Bake at 350 degrees for 60-75 minutes if bread, less if muffins. (Truth be told I tend to up the cinnamon, leave out the allspice, and add a little nutmeg, despite my mother's deep hatred for the latter. I just don't tell her.)
Oh. Speaking of King Arthur Flour...I have now tried the 5 minute artisan bread several times. The loaf is so small, that is hardly seems worth the time saving, and I found that it was not better for leaving the dough in the fridge for a week. It was frankly so yeasty that I found it inedible. I did find the dough useful for quick pizza crusts, though. However, the Betty Crocker Cookbook recipe for honey whole wheat bread made with the King Arthur white whole wheat flour is dependable and spectacular, not to mention a lovely golden color!
Monday, August 17, 2009
August 17, 2009
Today was full of sweet things. Big Kiddo made his first popsicles out of orange juice, and we're looking forward to having them for dessert. Popsicles...a truly no-fail recipe. I tried two King Arthur Flour muffin recipes today, and they were both so successful that I'll be trying more of their recipes. First up was their blueberry muffin recipe. I decreased the sugar to 2/3 cup and substituted Emmi apricot yogurt for the plain yogurt indicated. I added chopped dried apricots and almonds as well. Next up was their oatmeal muffin recipe. I used canola oil, increased the flour slightly (which I didn't need to do), and added chopped pecans. Both were a hit with big and little people!
I mixed up the basic boule from Artisan Bread in Five Minutes a Day today. I decreased the yeast by half, as they say you can on their website, and am letting it rise in my hot Texas garage. I'm glad that I watched their youtube demonstration on how to shape the loaf, which showed that they dump the dough into a bowl of flour before they start messing with it. I'll bake it in a couple of days, and see how it goes. I wasn't thrilled with the results from the other no-knead loaf that I've tried, the Sullivan Street Bakery version, so I'm not expecting greatness, but would love to be pleasantly surprised.
Today's kiddo sous chef task: asparagus snapping. A fine time was had by all!
I mixed up the basic boule from Artisan Bread in Five Minutes a Day today. I decreased the yeast by half, as they say you can on their website, and am letting it rise in my hot Texas garage. I'm glad that I watched their youtube demonstration on how to shape the loaf, which showed that they dump the dough into a bowl of flour before they start messing with it. I'll bake it in a couple of days, and see how it goes. I wasn't thrilled with the results from the other no-knead loaf that I've tried, the Sullivan Street Bakery version, so I'm not expecting greatness, but would love to be pleasantly surprised.
Today's kiddo sous chef task: asparagus snapping. A fine time was had by all!
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