1 1/2 Cups of Unsweetened Applesauce (either store bought or
homemade is fine)
1 cup (100gms) white sugar
1 slightly beaten egg
1/3 cup (75 gms) melted margarine or butter
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups flour
1/2 tsp. cinnamon
1 cup walnuts
2 tablespoons of caramel natural flavoring
Topping:
1/2 cup sugar
2 tablespoons of caramel natural flavoring
1/3 cup all-purpose flour
1 teaspoon cinnamon
3 tablespoons melted butter
Mix the applesauce, caramel, sugar, egg and margarine
together. Set aside. In a separate bowl, mix together baking soda, baking
powder, salt and flour. Mix wet and dry ingredients all together. Pour into
greased muffin tins
In a separate bowl mix flour, caramel, sugar and cinnamon.
Next, drizzle in the melted butter and stir to create small pebbles. Add a
spoonful on top of each muffin and press slightly into the batter.
Bake in 350 degrees oven for approximately 20 minutes.
Strawberry and Banana Frozen Yogurt
0 Comments Published by WBLL on Tuesday, May 1, 2012 at 10:34 AM.
A walk along the river inspired us to make frozen yogurt—maybe
because it was hot and we craved more than water as a refreshment. We thought
of strawberries, because we had bought too many from the market. And we also
added bananas because I am convinced they go with anything.
3 cups sliced fresh strawberries
1 ½ cups mashed bananas
3 Tbsp lemon juice
2/3 cup sugar
1/4 teaspoon salt
1/4 cup whole milk
2 cups yogurt
Place the strawberries, lemon juice, salt, and sugar in a
medium saucepan. Heat on medium heat, stirring, until the sugar has completely
dissolved. Mash the strawberries as the mixture is heating. As soon as all of
the sugar has completely dissolved, remove from heat and let sit for 10
minutes.
In a separate bowl, mash the bananas, before adding the milk
and yogurt. Add the banana mixture to the strawberries, stirring to combine. Refrigerate
the mixture for 1 hour (or 20 minutes in the freezer), until it is chilled not
frozen. Pour it into the ice cream maker and let the machine do its magic.
Makes about 1 quart.
(Source: http://simplyrecipes.com/recipes/strawberry_frozen_yogurt/)
So I am testing banana muffin recipes, as I always find myself with old bananas. Each one on the web claims to be the best -- from light-in-the-ass low fat to full fat coma-inducing baked goods. I decided to try this one on for size as part one to my best banana muffin investigation.
125 g all-purpose flour
10 g baking powder
2 g baking soda
2 g salt
225 g mashed ripe banana
50 g white sugar
60 g sour cream
1 egg
3 ml vanilla extract
3 ml cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, melted butter, egg, cinnamon and vanilla. Stir in the sour cream. Stir banana mixture into flour until just combined before adding your nuts Scoop batter into prepared muffin cups.
Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Source: http://allrecipes.com/recipe/banana-muffins-i/detail.aspx
Noodles in Peanut Butter Sauce
0 Comments Published by WBLL on Wednesday, February 15, 2012 at 9:29 AM.
Maybe a peanut butter and pasta combination isn’t as American as a PB&J, but you will find it just equally as satisfying. Whether for a quick lunch or a side dish for an asian-inspired meal, a bit of ginger, veggies and peanuts can go a long way. Here is the recipe:
1 Package lo mein or wheat noodles
½ cup green onion , chopped
2 cup finely shredded carrot
1 cup mushrooms
2 cup shredded lettuce (Romaine)
3 tablespoons minced fresh garlic
1 tablespoon grated ginger
2 tablespoon honey
¼ cup organic peanut butter
¼ cup soy sauce
3 tablespoons red wine vinegar
½ tablespoon crushed red pepper
¼ cup water
Oil
Boil the pasta until tender (al dente) and drain. Toss the noodles with a little bit of vegetable oil (two teaspoons) and set aside.
In a sauté pan (or wok), sauté the onions, ginger, garlic carrots and mushrooms in three tablespoons of olive oil (vegetable oil will do). Once the carrots are tender, add water, vinegar, soy sauce, red pepper flakes and honey and allow to cook for one minute. As mixture is simmering add the peanut butter and swirl around the pot until dissolved. Turn off the mixture, before adding the noodles and lettuce. Toss like a salad to incorporate and it is ready to serve. A sprinkling of chives is a nice touch.
Sweet: Chocolate Swirl Genoise Cake
0 Comments Published by WBLL on Sunday, June 20, 2010 at 5:24 AM.
I made this easy cake--which can also be used to make madeleines,my favorite accoutrement for petit dejeuner--for a dinner party. Also, just to spice it up a bit, I swirled in some chocolate. With a bit of powdered sugar, this cake was perfect for a little bit of sweetness after a meal dinner, or with afternoon tea. Classic genoise cake uses the only the whipping of the eggs as a leavener, but I am American, and like it when things are a bit easy, so I use baking powder.
Ingredients
1 cup butter (softened)
1 cup sugar
4 eggs (room temperature)
1 ½ cup flour
1 tsp vanilla extract
1 ½ tsp of baking powder
½ tsp salt
4 oz dark chocolate
Preheat oven to 350 degrees. In a large bowl, cream together the butter and sugar. If you want to roll up your sleeves and whisk by hand, feel free, or go for the electric mixer. Next, beat eggs in one by one, and here is where I love modern technology, because you are going to beat the mixture a lot. You want to get as much air into the mixture as possible, so really apply the elbow grease. In another bowl sift together the dry ingredients (the flour, salt, and baking powder). Then gently fold the flour in by thirds, until completely incorporated. In a double boiler, melt the dark chocolate. While that is melting, butter and flour a bundt pan. Pour the batter into the prepared bundt pan, spreading it out so that it is even. Then swirl the chocolate in, using a butter knife. Bake until the top is golden about 20 minutes, or until a toothpick comes out clean when you prick it. Remove and allow to cool.
The only reason I made cocoa peanut butter cookies was because chunky peanut butter was bought by mistake, and I had some left over cocoa. Sitting around, not in the mood to work, and I thought why not experiment with some cookies. I suspect they might actually be good for you.
Ingredients
1 cup sugar
½ cup butter or margarine (soft)
½ cup peanut butter
1 egg
¾ cup whole wheat flour
¾ cup white flour
¾ tsp baking soda
1 tsp baking powder
2 tbsp vegetable oil
¼ tsp salt
Melt half the butter in a saucepan, and add the cocoa, stir vigorously until combined. Remove from the heat and allow to stiffen, so that it is no longer hot. In a large bowl, cream together the cocoa infused butter with the rest of the butter and the sugar. Mix in the peanut butter, egg, oil and vanilla. In another bowl sift together the dry ingredients - flours, baking soda, baking powder, nutmeg and salt. Add to the wet ingredients in thirds. Preheat oven to 375°F. While you are waiting refrigerate the dough. Roll the dough in your palms into 1 ¼ inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 7 to 9 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely. Makes about 2 dozen cookies.
Savory: Spicy Shrimp Tacos (with coleslaw dressing)
0 Comments Published by WBLL on Monday, April 26, 2010 at 4:04 PM.
I was in the mood to make something with whole wheat flour, and decided on tortillas. Then, I had to think of something to fill the tortillas. Since I was investing more time than I wanted to on the tortillas, the filling had to be really simple, hence, I decided to make spicy shrimp tacos. (Please click here for the tortillas recipe)
Ingredients
1 lb large shrimp (shelled and cleaned)
¼ cup olive oil
2 tbsp butter
Rub
1/4 cup paprika
2 tbsp garlic powder
2 tbsp onion powder
2 tsp cayenne powder
2 tbsp salt
2 tbsp black pepper
Pre-heat the oven to broil. In a small bowl combine the rub ingredients, and whisk until well incorporated. In a large bowl add the shrimp, and then pour the rub mix over it, toss until all the shrimp are combined. Then, pour in the olive oil, and toss until there is an even coating on the shrimp, it should look like a dry paste. Remove the shrimp from the mixture and put on a lined or non-stick sheet tray. Arrange so that they are not on top of one another. Dot them with the butter, and put into the oven, on broil. After about two or three minutes, remove and flip them to the other side, and put them back into the oven for another 2 minutes. When you can see the pink flesh through the rub mix, remove and set aside to rest.
Summer Coleslaw
The hardest part of this recipe is the vinaigrette, which isn’t hard at all—and maybe the shredding.
½ Cup shredded carrots
1 cup shredded cabbage
¼ cup thinly cut red onion
Vinaigrette
1 tbsp mayonnaise
½ tbsp Dijon mustard
½ tsp sugar
¼ tsp salt
¼ tsp black pepper
2 tsp red wine vinegar
2 tsp lemon juice
In a bowl, add the shredded carrots, cabbage and onion. In another small bowl mix the mayonnaise and the mustard, with all the vinaigrette ingredients. Whisk together. Pour the mixture over the shredded vegables and toss until all the vegetables are covered. Cover the bowl, and refrigerate until you are ready to assemble the tacos..
In conclusion: To make the tacos you simply put a couple of spoonfuls of coleslaw on a warm tortilla, and about 2 or 3 shrimp--depending on the size of your shrimps or tortillas--fold it all up and enjoy.
In conclusion: To make the tacos you simply put a couple of spoonfuls of coleslaw on a warm tortilla, and about 2 or 3 shrimp--depending on the size of your shrimps or tortillas--fold it all up and enjoy.
