1 1/4 cup flour
1 cup oats
1/2 cup brown sugar
1/4 cup maple syrup
3/4 tsp baking soda
3/4 tsp baking powder
1/2 cup walnuts
1 egg
3/4 cup milk
1/3 cup vegetable oil
Combine wet ingredients.
Add dry ingredients (except nuts)
and stir until just moistened.
Add nuts.
Put into greased muffin tins (2/3 full).
Sprinkle with cinnamon sugar.
Bake at 375 for 18-20 minutes.
Monday, July 6, 2009
Sunday, July 5, 2009
BBQ pizza
Barbecue Pizza:
Recipe courtesy Jerry Coletta
Ingredients
Dough:
* 1 (1/4-ounce) package active dry yeast
* 1/4 cup warm water (110 degrees F)
* 3 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1/4 cup olive oil
* 3/4 cup warm water
Coletta's Barbecue Sauce:
* 1 cup ketchup
* 1/3 cup tomato puree
* 1/2 cup tomato paste
* 1 tablespoon Worcestershire sauce
* 1 teaspoon white vinegar
* 3 whole cloves
* 1/3 cup sliced onions
* 1/6 teaspoon granulated garlic
* 2 teaspoons sugar
* 1/2 teaspoon salt
* 1 teaspoon dried basil
* 1/2 teaspoon black pepper
* 6 ounces water
Toppings:
* 2 cups barbecue sauce
* 12 ounces low-moisture, part skim shredded mozzarella (recommended: Wisconsin)
* 2 ounces pasteurized process shredded Cheddar (recommended: Wisconsin)
* 1 1/4 pounds barbecue meat (cooked and chopped pork shoulder), heated
Directions
To Make Dough: Dissolve yeast in warm water and set aside. Combine flour and salt in mixing bowl. Make a well in the center of flour. Add the yeast mixture, oil and 3/4 cup of water. Stir and mix with a wooden spoon until a rough ball of dough is formed and dough cleans the sides of bowl. Turn dough out of bowl onto a lightly floured work surface. Knead dough for 7 to 8 minutes until it is smooth and satiny (dust dough with flour if it feels sticky). Dust a large mixing bowl lightly with flour. Place dough in bowl; cover with plastic wrap and a kitchen towel. Put dough in a warm place to rise for 1 1/2 hours, until double in bulk.
After dough has doubled in bulk, punch down and turn out of bowl onto work surface. Knead lightly for about 2 minutes. Roll or stretch dough into a circle that is 16 inches in diameter and about 1/4-inch thick. Place dough in a 16-inch flat pizza pan. Cover dough with a clean towel and let rise a second time for about 45 minutes before adding toppings.
To Make Barbecue Sauce: Combine all barbecue sauce ingredients in a 2-quart saucepan. Bring to a boil. Turn heat down and simmer for 20 minutes, stirring frequently. Remove pan from heat. Strain out cloves and onions. Let cool to room temperature. Refrigerate until ready to use. Sauce can be made 1 or 2 days ahead. Makes 2 cups of sauce.
To Assemble Pizza: Preheat the oven to 500 degrees F.
Spread 1/3 of barbecue sauce evenly over dough to within 1/2 inch of edge. Mix the mozzarella and cheddar cheese and sprinkle them over the sauce. Bake pizza for about 10 minutes until crust is golden brown and cheese is bubbly. Remove pizza from oven and spread barbecue meat over the cheese. Add remaining barbecue sauce evenly over meat. Serve at once.
Recipe courtesy Jerry Coletta
Ingredients
Dough:
* 1 (1/4-ounce) package active dry yeast
* 1/4 cup warm water (110 degrees F)
* 3 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1/4 cup olive oil
* 3/4 cup warm water
Coletta's Barbecue Sauce:
* 1 cup ketchup
* 1/3 cup tomato puree
* 1/2 cup tomato paste
* 1 tablespoon Worcestershire sauce
* 1 teaspoon white vinegar
* 3 whole cloves
* 1/3 cup sliced onions
* 1/6 teaspoon granulated garlic
* 2 teaspoons sugar
* 1/2 teaspoon salt
* 1 teaspoon dried basil
* 1/2 teaspoon black pepper
* 6 ounces water
Toppings:
* 2 cups barbecue sauce
* 12 ounces low-moisture, part skim shredded mozzarella (recommended: Wisconsin)
* 2 ounces pasteurized process shredded Cheddar (recommended: Wisconsin)
* 1 1/4 pounds barbecue meat (cooked and chopped pork shoulder), heated
Directions
To Make Dough: Dissolve yeast in warm water and set aside. Combine flour and salt in mixing bowl. Make a well in the center of flour. Add the yeast mixture, oil and 3/4 cup of water. Stir and mix with a wooden spoon until a rough ball of dough is formed and dough cleans the sides of bowl. Turn dough out of bowl onto a lightly floured work surface. Knead dough for 7 to 8 minutes until it is smooth and satiny (dust dough with flour if it feels sticky). Dust a large mixing bowl lightly with flour. Place dough in bowl; cover with plastic wrap and a kitchen towel. Put dough in a warm place to rise for 1 1/2 hours, until double in bulk.
After dough has doubled in bulk, punch down and turn out of bowl onto work surface. Knead lightly for about 2 minutes. Roll or stretch dough into a circle that is 16 inches in diameter and about 1/4-inch thick. Place dough in a 16-inch flat pizza pan. Cover dough with a clean towel and let rise a second time for about 45 minutes before adding toppings.
To Make Barbecue Sauce: Combine all barbecue sauce ingredients in a 2-quart saucepan. Bring to a boil. Turn heat down and simmer for 20 minutes, stirring frequently. Remove pan from heat. Strain out cloves and onions. Let cool to room temperature. Refrigerate until ready to use. Sauce can be made 1 or 2 days ahead. Makes 2 cups of sauce.
To Assemble Pizza: Preheat the oven to 500 degrees F.
Spread 1/3 of barbecue sauce evenly over dough to within 1/2 inch of edge. Mix the mozzarella and cheddar cheese and sprinkle them over the sauce. Bake pizza for about 10 minutes until crust is golden brown and cheese is bubbly. Remove pizza from oven and spread barbecue meat over the cheese. Add remaining barbecue sauce evenly over meat. Serve at once.
What to do when your Cork Breaks in your wine bottle!
Corks can break and crumble on old wines, or when a clunky corkscrew causes a problem.
Don’t stress. If the cork breaks in half and the remaining half is stil intact, simply give it another go and see if you can extract the rest. If the cork has completely crumbled, the best thing to do is to push the pieces into the bottle so they don’t block the neck. Most likely, the wine won’t be harmed by the cork. Pour the wine and give it a smell to look for off-aromas. If the cork is tainted, the wine smells musty, like wet newspaper, or it has no smell. In this case, you’ll have to discard the bottle. If the wine smells fine, just ignore those pesky cork pieces and pull them out as you pour.
Or put a piece of cheesecloth on the top and secure with a rubberband - this will prevent any pieces from falling in. Put the wine into a nice decanter!
Don’t stress. If the cork breaks in half and the remaining half is stil intact, simply give it another go and see if you can extract the rest. If the cork has completely crumbled, the best thing to do is to push the pieces into the bottle so they don’t block the neck. Most likely, the wine won’t be harmed by the cork. Pour the wine and give it a smell to look for off-aromas. If the cork is tainted, the wine smells musty, like wet newspaper, or it has no smell. In this case, you’ll have to discard the bottle. If the wine smells fine, just ignore those pesky cork pieces and pull them out as you pour.
Or put a piece of cheesecloth on the top and secure with a rubberband - this will prevent any pieces from falling in. Put the wine into a nice decanter!
Thursday, June 11, 2009
apple-oat cookies
apple-oat cookies
2 1/2 cups Flour
1 cup Quick oats (not instant)
1/2 teaspoon Salt
1 teaspoon Soda
1 teaspoon Cinnamon
1/4 teaspoon Cloves
2 teaspoons Grated lemon zest
1 cup Dark brown sugar, packed
3/4 cup Butter
1 large Egg
1/2 cup Unsweetened applesauce
1/2 cup Honey
1 cup Fresh apple, peeled and finely chopped
1 cup Raisins
1/2 cup driend cranberries or blueberries or cherries
1/2 cup slivered or sliced toasted almonds
Topping:
1/2 cup Quick oats
Preheat oven to 300 degrees.
In a medium bowl combine the flour, oats, salt, soda, cinnamon,
cloves and lemon zest. Mix well and set aside.
Cream the sugar and butter together in a large bowl using an
electric mixer. Add the egg, applesauce and honey and beat at
medium speed until smooth. Add the flour mixture, fresh apple and
raisins, and blend at low speed until just combined. The dough will
be quite soft.
Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2
inches apart. If you wish, sprinkle the cookies with oats.
Bake the cookies for 23-25 minutes or until the bottoms are golden.
This recipe makes about 48 cookies.
2 1/2 cups Flour
1 cup Quick oats (not instant)
1/2 teaspoon Salt
1 teaspoon Soda
1 teaspoon Cinnamon
1/4 teaspoon Cloves
2 teaspoons Grated lemon zest
1 cup Dark brown sugar, packed
3/4 cup Butter
1 large Egg
1/2 cup Unsweetened applesauce
1/2 cup Honey
1 cup Fresh apple, peeled and finely chopped
1 cup Raisins
1/2 cup driend cranberries or blueberries or cherries
1/2 cup slivered or sliced toasted almonds
Topping:
1/2 cup Quick oats
Preheat oven to 300 degrees.
In a medium bowl combine the flour, oats, salt, soda, cinnamon,
cloves and lemon zest. Mix well and set aside.
Cream the sugar and butter together in a large bowl using an
electric mixer. Add the egg, applesauce and honey and beat at
medium speed until smooth. Add the flour mixture, fresh apple and
raisins, and blend at low speed until just combined. The dough will
be quite soft.
Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2
inches apart. If you wish, sprinkle the cookies with oats.
Bake the cookies for 23-25 minutes or until the bottoms are golden.
This recipe makes about 48 cookies.
Wednesday, June 3, 2009
Cappuchino Cupcakes
Cappuchino Cupcakes
Ingredients
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
2 eggs
1/2 cup strong brewed coffee
1-1/2 teaspoons instant coffee granules
1 teaspoon vanilla extract
1 cup white frosting
24 chocolate-covered coffee beans
Directions
1. Heat oven to 350°F. Line 12 cups in standard-size muffin pan with cupcake liners. In a bowl, whisk flour, baking powder, allspice, cinnamon and salt.
2. Beat butter and sugar in large bowl about 2 minutes or until light colored and smooth. Add eggs, one at a time, beating well after each addition. On low speed, add flour mixture, alternating with brewed coffee. Divide batter among prepared liners, 1/3 cup in each.
3. Bake at 350°F for 25 minutes or until firm to the touch. Let cupcakes cool in pan on rack for 5 minutes. Remove from pan to rack and cool completely.
4. Meanwhile, in a small bowl, combine instant coffee, vanilla and 1 teaspoon warm water. Stir until coffee is dissolved. Stir in white frosting until blended and no dark streaks remain. Spread 1 heaping tablespoon over each cupcake. Decorate tops with coffee beans.
Ingredients
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
2 eggs
1/2 cup strong brewed coffee
1-1/2 teaspoons instant coffee granules
1 teaspoon vanilla extract
1 cup white frosting
24 chocolate-covered coffee beans
Directions
1. Heat oven to 350°F. Line 12 cups in standard-size muffin pan with cupcake liners. In a bowl, whisk flour, baking powder, allspice, cinnamon and salt.
2. Beat butter and sugar in large bowl about 2 minutes or until light colored and smooth. Add eggs, one at a time, beating well after each addition. On low speed, add flour mixture, alternating with brewed coffee. Divide batter among prepared liners, 1/3 cup in each.
3. Bake at 350°F for 25 minutes or until firm to the touch. Let cupcakes cool in pan on rack for 5 minutes. Remove from pan to rack and cool completely.
4. Meanwhile, in a small bowl, combine instant coffee, vanilla and 1 teaspoon warm water. Stir until coffee is dissolved. Stir in white frosting until blended and no dark streaks remain. Spread 1 heaping tablespoon over each cupcake. Decorate tops with coffee beans.
Lemom Poppyseed cupcakes
Lemon-Poppyseed Jumbos
Bake: at 350 degree F for 25 minutes
Ingredients
1-2/3 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 lemon (you will need 2 teaspoons of the zest and 1/4 cup juice)
1 egg
1 egg yolk (reserve white for frosting)
1/4 cup oil
2 tablespoons poppyseeds
Icing:
2/3 cup sugar
1 egg white (from above)
2 tablespoons lemon juice
1 tablespoon light corn syrup
Pinch cream of tartar
Pinch salt
Directions
1. Heat oven to 350°. Coat a jumbo muffin tin with nonstick cooking spray. or...Line with a paper liner
2. In large bowl, whisk flour, sugar, baking powder and salt.
3. In small bowl, whisk milk, lemon zest, juice, egg, egg yolk and oil. Make a well in the flour mixture; add milk mixture. Stir until all flour mixture is moistened. Stir in poppyseeds.
4. Transfer batter to prepared pan, a heaping 1/3 cup per indentation. Bake cakes at 350° for 25 minutes.
5. Remove cakes immediately from pan; cool completely on a wire rack.
6. Icing: In small saucepan (not nonstick), mix sugar, egg white, lemon juice, 2 tablespoons water, corn syrup, cream of tartar and salt. Heat over medium-low to medium heat, beating continuously with an electric mixer until medium-stiff white peaks are formed and an instant-read thermometer registers 150°, about 7 minutes. Remove from heat. Beat an additional 1 minute.
7. Spread cooled cupcakes generously with icing
Bake: at 350 degree F for 25 minutes
Ingredients
1-2/3 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 lemon (you will need 2 teaspoons of the zest and 1/4 cup juice)
1 egg
1 egg yolk (reserve white for frosting)
1/4 cup oil
2 tablespoons poppyseeds
Icing:
2/3 cup sugar
1 egg white (from above)
2 tablespoons lemon juice
1 tablespoon light corn syrup
Pinch cream of tartar
Pinch salt
Directions
1. Heat oven to 350°. Coat a jumbo muffin tin with nonstick cooking spray. or...Line with a paper liner
2. In large bowl, whisk flour, sugar, baking powder and salt.
3. In small bowl, whisk milk, lemon zest, juice, egg, egg yolk and oil. Make a well in the flour mixture; add milk mixture. Stir until all flour mixture is moistened. Stir in poppyseeds.
4. Transfer batter to prepared pan, a heaping 1/3 cup per indentation. Bake cakes at 350° for 25 minutes.
5. Remove cakes immediately from pan; cool completely on a wire rack.
6. Icing: In small saucepan (not nonstick), mix sugar, egg white, lemon juice, 2 tablespoons water, corn syrup, cream of tartar and salt. Heat over medium-low to medium heat, beating continuously with an electric mixer until medium-stiff white peaks are formed and an instant-read thermometer registers 150°, about 7 minutes. Remove from heat. Beat an additional 1 minute.
7. Spread cooled cupcakes generously with icing
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