Creole Corn Muffins
Ingredients
1 1/2 cups sifted flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons sugar
3/4 cup yellow corn meal
1 egg, well beaten
1 cup milk
1/4 cup melted shortening
1 tablespoon finely chopped green pepper
1 to 2 teaspoons finely chopped onion
1/2 cup grated Cheddar cheese
PREPARATION:
Sift flour with baking powder, salt and sugar; add corn meal and blend well. Combine beaten egg, milk and melted shortening. Vigorously stir liquids into dry ingredients until all flour is dampened. Add green pepper, onion, and shredded cheese.
Pour batter into greased muffin pans. Bake at 400° for 25 to 30 minutes.Makes 12.
Friday, February 20, 2009
Carrot zucchini muffins
Muffins/Carrot Zucchini Muffins
Ingredients
Carrot Zucchini Muffin Recipe
3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 cup applesauce
1 teaspoon vanilla extract
3/4 cup lowfat butter milk
1/2 cup carrot, shredded
1/2 cup zucchini, shredded
Procedure
Heat oven to 400 degrees. Spray muffin pan with nonstick cooking spray.In a small bowl, mix 2 tablespoons brown sugar, pecans and cinnamon and set aside. In a medium bowl combine both flours, baking soda and salt and whisk together.
In a large bowl, combine remaining 3/4 cup sugar and oil whisk until combined. Add the eggs and whisk well. Add the applesauce and vanilla and whisk together.
Add 1/2 of the flour mixture and mix. Add 1/2 of the buttermilk and whisk until just combined. Repeat with remaining flour and buttermilk. Gently fold in carrot and zucchini just until mixed. Pour batter into prepared muffin pan and top with the pecan mixture. Bake for 20 minutes or until an inserted toothpick comes out clean.
Makes 12 servingsServing Size: 1 muffinNutrients per serving:Calories: 219 Total fat: 8 gramsSaturated fat: 1 gramCholesterol: 45 mg Sodium: 125 mgCarbohydrate: 35 gramsProtein: 4 gramsDietary fiber: 2 gram
Serving Information
Serves: 12
Fat: 8.0 g
Calories: 219
Ingredients
Carrot Zucchini Muffin Recipe
3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 cup applesauce
1 teaspoon vanilla extract
3/4 cup lowfat butter milk
1/2 cup carrot, shredded
1/2 cup zucchini, shredded
Procedure
Heat oven to 400 degrees. Spray muffin pan with nonstick cooking spray.In a small bowl, mix 2 tablespoons brown sugar, pecans and cinnamon and set aside. In a medium bowl combine both flours, baking soda and salt and whisk together.
In a large bowl, combine remaining 3/4 cup sugar and oil whisk until combined. Add the eggs and whisk well. Add the applesauce and vanilla and whisk together.
Add 1/2 of the flour mixture and mix. Add 1/2 of the buttermilk and whisk until just combined. Repeat with remaining flour and buttermilk. Gently fold in carrot and zucchini just until mixed. Pour batter into prepared muffin pan and top with the pecan mixture. Bake for 20 minutes or until an inserted toothpick comes out clean.
Makes 12 servingsServing Size: 1 muffinNutrients per serving:Calories: 219 Total fat: 8 gramsSaturated fat: 1 gramCholesterol: 45 mg Sodium: 125 mgCarbohydrate: 35 gramsProtein: 4 gramsDietary fiber: 2 gram
Serving Information
Serves: 12
Fat: 8.0 g
Calories: 219
Mince Pies- from the UK
Mince Pies
Ingredients
Mince Pies(from the U.K.)From Suzie!
Metric:
175 g Sweet Shortcrust Pastry (see below) 225 g (about 12 tablespoons) mincemeat icing sugar for dusting I
mperial:
6 oz Sweet Shortcrust Pastry (see below) 8 oz (about 12 tablespoons) mincemeat icing sugar for dusting
Metric: 175 g Sweet Shortcrust Pastry (see below) 225 g (about 12 tablespoons) mincemeat icing sugar for dusting
Imperial: 6 oz Sweet Shortcrust Pastry (see below) 8 oz (about 12 tablespoons) mincemeat icing sugar for dusting
Sweet Shortcrust Pastry:Metric: 225 g plain flour pinch of salt 50 g butter 50 g lard or vegetable shortening 25 g caster sugar 1 egg yolk a little water
Imperial: 8 oz plain flour pinch of salt 2 oz butter 2 oz lard or vegetable shortening 1 oz caster sugar 1 egg yolk a little water
Procedure
Sift the flour and salt into a mixing bowl. Cut the fat into the flour and rub into a breadcrumb consistency. Mix in the sugar. Beat the egg yolk with 2 tablespoons water and stir in to bind to a fairly firm dough, adding a little more water as necessary. Knead lightly until smooth but do not overwork it. Leave to rest in the refrigerator or cool place for at least 30 minutes before rolling out.
(Makes 225 g / 8 oz of pastry)
Method:Roll out the pastry very thinly, 2.5 mm / 1/8 inch thick. Cut out 12 rounds with a plain or fluted cutter and grease the pastry trays / tins. Place a round in each section of the pastry tray / tin. Prick the bottom of each pie and put a teaspoon of mincemeat in each one. Damp the edges. Cut out 12 more rounds with a smaller cutter, cover the filling in each tart. Press down with the blunt end of the smaller cutter so the lids are secure. Cut a small cross in the centre of each lid to allow steam to escape.
Place the tarts on a baking sheet and bake in a preheated hot oven at 220°C / 425°F / Gas Mark 7 for 12 to 15 minutes or until well risen and golden. Dust generously with icing sugar and serve hot. When cold the tarts can be stored in an airtight container, or frozen. (I like mine hot with ice cream!!)
Makes 12
Serving Information
Serves: 12
Ingredients
Mince Pies(from the U.K.)From Suzie!
Metric:
175 g Sweet Shortcrust Pastry (see below) 225 g (about 12 tablespoons) mincemeat icing sugar for dusting I
mperial:
6 oz Sweet Shortcrust Pastry (see below) 8 oz (about 12 tablespoons) mincemeat icing sugar for dusting
Metric: 175 g Sweet Shortcrust Pastry (see below) 225 g (about 12 tablespoons) mincemeat icing sugar for dusting
Imperial: 6 oz Sweet Shortcrust Pastry (see below) 8 oz (about 12 tablespoons) mincemeat icing sugar for dusting
Sweet Shortcrust Pastry:Metric: 225 g plain flour pinch of salt 50 g butter 50 g lard or vegetable shortening 25 g caster sugar 1 egg yolk a little water
Imperial: 8 oz plain flour pinch of salt 2 oz butter 2 oz lard or vegetable shortening 1 oz caster sugar 1 egg yolk a little water
Procedure
Sift the flour and salt into a mixing bowl. Cut the fat into the flour and rub into a breadcrumb consistency. Mix in the sugar. Beat the egg yolk with 2 tablespoons water and stir in to bind to a fairly firm dough, adding a little more water as necessary. Knead lightly until smooth but do not overwork it. Leave to rest in the refrigerator or cool place for at least 30 minutes before rolling out.
(Makes 225 g / 8 oz of pastry)
Method:Roll out the pastry very thinly, 2.5 mm / 1/8 inch thick. Cut out 12 rounds with a plain or fluted cutter and grease the pastry trays / tins. Place a round in each section of the pastry tray / tin. Prick the bottom of each pie and put a teaspoon of mincemeat in each one. Damp the edges. Cut out 12 more rounds with a smaller cutter, cover the filling in each tart. Press down with the blunt end of the smaller cutter so the lids are secure. Cut a small cross in the centre of each lid to allow steam to escape.
Place the tarts on a baking sheet and bake in a preheated hot oven at 220°C / 425°F / Gas Mark 7 for 12 to 15 minutes or until well risen and golden. Dust generously with icing sugar and serve hot. When cold the tarts can be stored in an airtight container, or frozen. (I like mine hot with ice cream!!)
Makes 12
Serving Information
Serves: 12
Mexican Corn Bread Casserole
Mexican Corn Bread Casserole
Ingredients
1 C yellow cornmeal
1/2 tsp baking soda
1/2 tsp salt
1 C milk
2 beaten eggs
1 17-oz can cream-syle corn
2 C shredded cheddar cheese
1 4-oz can green chili peppers, rinsed, seeded, and chopped
1/2 C chopped onion
1 lb. ground beef
1 16-oz can red kidney beans, drained
1/2 of an 8-oz can (1/2 C) tomato sauce
2 tsp chili powder
1/4 tsp garlic powder
Yellow cornmeal
(Double all ingredients to feed family of 6 or more-the leftovers are excellent when reheated!
Procedure
In a bowl stir together the 1 C cornmeal, the baking soda, and the salt; stir in milk, eggs, and corn. Stir in cheese, chili peppers, and onion; mix till well blended.
Meanwhile, in a large skillet cook ground beef till browned; drain. Stir in kidney beans, tomato sauce, chili powde, and garlic powder; cook till heated through. (The smell at this point is UN-BE-LIEVE-ABLE!)
Grease and sprinkle a thin layer of cornmeal over the bottom of a 12x7 1/2 x 2 inch baking dish. (9x13 inch is perfect for the doubled recipe) Turn half of the cornmeal batter into the dish. Cover with the beat-bean mixture and top with the remaining cornmeal batter. Bake in a 350 degree oven about 45 minutes or till topping is done. Cut into desired size squares and Serve immediately. If desired, garnish with hot cherry peppers and fresh cilantro. We LOVE this with a "dollup" of sour cream-makes it SUPER yummy!
ENJOY!
Ingredients
1 C yellow cornmeal
1/2 tsp baking soda
1/2 tsp salt
1 C milk
2 beaten eggs
1 17-oz can cream-syle corn
2 C shredded cheddar cheese
1 4-oz can green chili peppers, rinsed, seeded, and chopped
1/2 C chopped onion
1 lb. ground beef
1 16-oz can red kidney beans, drained
1/2 of an 8-oz can (1/2 C) tomato sauce
2 tsp chili powder
1/4 tsp garlic powder
Yellow cornmeal
(Double all ingredients to feed family of 6 or more-the leftovers are excellent when reheated!
Procedure
In a bowl stir together the 1 C cornmeal, the baking soda, and the salt; stir in milk, eggs, and corn. Stir in cheese, chili peppers, and onion; mix till well blended.
Meanwhile, in a large skillet cook ground beef till browned; drain. Stir in kidney beans, tomato sauce, chili powde, and garlic powder; cook till heated through. (The smell at this point is UN-BE-LIEVE-ABLE!)
Grease and sprinkle a thin layer of cornmeal over the bottom of a 12x7 1/2 x 2 inch baking dish. (9x13 inch is perfect for the doubled recipe) Turn half of the cornmeal batter into the dish. Cover with the beat-bean mixture and top with the remaining cornmeal batter. Bake in a 350 degree oven about 45 minutes or till topping is done. Cut into desired size squares and Serve immediately. If desired, garnish with hot cherry peppers and fresh cilantro. We LOVE this with a "dollup" of sour cream-makes it SUPER yummy!
ENJOY!
Hearty Salmon Pie
CrustIngredients:
1/4 cup Butter 3/4 cup finely crushed dried crumbly style herb seasoned stuffing
Filling Ingredients:
2 cups crushed dried crumbly style herb seasoned stuffing 4 ounces (1 cup) Cheddar Cheese, shredded 1 cup water 1/2 cup milk 1 (16-ounce) can red salmon, drained, skin and bones removed, flaked* 2 large eggs 2 tablespoons chopped fresh parsley 1 tablespoon finely chopped onion 1 teaspoon instant chicken bouillon granules 1/2 teaspoon dry mustard
Sauce Ingredients:
1/3 cup Butter 2 tablespoons cornstarch 1 1/3 cups water 1 teaspoon dried dill weed 1/2 teaspoon salt 2 medium (2 cups) tomatoes, cubed 1/2-inch
Heat oven to 350°F. Melt 1/4 cup butter in 3-quart saucepan; stir in 3/4 cup finely crushed stuffing. Press stuffing mixture on bottom and up sides of greased 9-inch pie pan; set aside.
Stir together all filling ingredients in same saucepan; spoon into crust. Bake for 50 to 55 minutes or until heated through. Let stand 10 minutes.
Meanwhile, melt 1/3 cup butter in 2-quart saucepan. Stir in cornstarch. Stir in all remaining sauce ingredients except tomatoes. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 7 minutes). Add tomatoes; boil 1 minute.
To serve, cut pie into 6 wedges; serve sauce over wedges.
Makes 6 servings.
1/4 cup Butter 3/4 cup finely crushed dried crumbly style herb seasoned stuffing
Filling Ingredients:
2 cups crushed dried crumbly style herb seasoned stuffing 4 ounces (1 cup) Cheddar Cheese, shredded 1 cup water 1/2 cup milk 1 (16-ounce) can red salmon, drained, skin and bones removed, flaked* 2 large eggs 2 tablespoons chopped fresh parsley 1 tablespoon finely chopped onion 1 teaspoon instant chicken bouillon granules 1/2 teaspoon dry mustard
Sauce Ingredients:
1/3 cup Butter 2 tablespoons cornstarch 1 1/3 cups water 1 teaspoon dried dill weed 1/2 teaspoon salt 2 medium (2 cups) tomatoes, cubed 1/2-inch
Heat oven to 350°F. Melt 1/4 cup butter in 3-quart saucepan; stir in 3/4 cup finely crushed stuffing. Press stuffing mixture on bottom and up sides of greased 9-inch pie pan; set aside.
Stir together all filling ingredients in same saucepan; spoon into crust. Bake for 50 to 55 minutes or until heated through. Let stand 10 minutes.
Meanwhile, melt 1/3 cup butter in 2-quart saucepan. Stir in cornstarch. Stir in all remaining sauce ingredients except tomatoes. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 7 minutes). Add tomatoes; boil 1 minute.
To serve, cut pie into 6 wedges; serve sauce over wedges.
Makes 6 servings.
Caribbean Sweet Potato Bread
Caribbean Sweet Potato Bread
1 (15-ounce) can sweet potatoes (yams) drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed 4 large eggs1/4 cup vegetable oil1/4 cup Lawry's Caribbean Jerk Marinade with Papaya Juice (See note.)1/3 cup water1/2 teaspoon vanilla extract1 (8-ounce) can crushed pineapple, well drained1 (18.25-ounce) package yellow cake mix1/2 teaspoon ground cinnamon
In large bowl, beat together sweet potatoes and eggs until fluffy. Stir in remaining ingredients and beat on medium speed with mixer for 2 minutes.
Spray two 4 x 8-inch loaf pans with nonstick cooking spray; pour half of batter into each pan.
Bake in preheated 375*F oven until wooden pick inserted in center comes out clean, about 35 to 40 minutes.
Makes 2 loaves.
Note: If Lawry's Caribbean Jerk Marinade with Papaya Juice is not available in your area, you can substitute with 1/4 cup of the drained juice from the crushed pineapple and 1 teaspoon of jerk seasoning. Omit seasoning for a milder flavored bread.
Tip: For high altitude baking (above 3000 feet), increase water to 1/2 cup and add 1/4 cup all-purpose flour.
1 (15-ounce) can sweet potatoes (yams) drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed 4 large eggs1/4 cup vegetable oil1/4 cup Lawry's Caribbean Jerk Marinade with Papaya Juice (See note.)1/3 cup water1/2 teaspoon vanilla extract1 (8-ounce) can crushed pineapple, well drained1 (18.25-ounce) package yellow cake mix1/2 teaspoon ground cinnamon
In large bowl, beat together sweet potatoes and eggs until fluffy. Stir in remaining ingredients and beat on medium speed with mixer for 2 minutes.
Spray two 4 x 8-inch loaf pans with nonstick cooking spray; pour half of batter into each pan.
Bake in preheated 375*F oven until wooden pick inserted in center comes out clean, about 35 to 40 minutes.
Makes 2 loaves.
Note: If Lawry's Caribbean Jerk Marinade with Papaya Juice is not available in your area, you can substitute with 1/4 cup of the drained juice from the crushed pineapple and 1 teaspoon of jerk seasoning. Omit seasoning for a milder flavored bread.
Tip: For high altitude baking (above 3000 feet), increase water to 1/2 cup and add 1/4 cup all-purpose flour.
Hush puppies
Hush Puppies
Ingredients
1 cup yellow or white cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1/2 cup onion; chopped
1 can cream style corn (16 oz)
milk, if needed
PREPARATION:
Mix dry ingredients. Add onion and corn. Mix well. If more liquid is needed to make desired consistency, add a little milk. Drop heaping teaspoons into deep hot fat, about 360°. Fry until golden brown.
Ingredients
1 cup yellow or white cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1/2 cup onion; chopped
1 can cream style corn (16 oz)
milk, if needed
PREPARATION:
Mix dry ingredients. Add onion and corn. Mix well. If more liquid is needed to make desired consistency, add a little milk. Drop heaping teaspoons into deep hot fat, about 360°. Fry until golden brown.
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