Popovers

May 11, 2011 by
 
One of my favorite things to make.  Especially now that I have a real popover pan.  For years I made them with a muffin tin, as my mom did for years and years. 
They were good, one of my favorite breads to make, but then I bought a popover pan (they basically are a little skinnier and taller than a muffin tin’s cups).  First time I made them, I couldn’t believe how much better they were!  Definitely worth the very small investment (I found mine on sale at Cost Plus World Market awhile back for around $6) but even if you don’t have a popover pan or want to buy one, use your good old muffin tin and I guarantee you’ll love them!  They are best eaten fresh, straight from the oven while they are still piping hot and tall.
 
POPOVERS
1 cup milk
1 cup flour
3 eggs
1/4 tsp salt
2 T butter
 
Whisk milk, flour, eggs, and salt together in a bowl until smooth.
Set aside to rest for 10 minutes.
Put 1 tsp butter in each cavity (or 1/2 tsp if using muffin tin)
Put pan in 450 degree oven for 2 minutes, or until butter is melted.
Divide batter between cavities (about halfway up) and bake for 20 minutes.
Serve hot. Makes 6 popovers or 12 muffins.
 
Recipe source: Jamie Oliver
Filed Under: Bread, Quick & Muffins Tagged With: , ,

Best Ever Banana Bread

January 17, 2011 by
 
I’ve never found a banana bread recipe that I really liked.  But my husband is a big fan of banana bread.  So I started experimenting until I came up with this recipe.  I think it’s the best.  My hubby doesn’t seem to mind either. : )
I made sure to incoporate a decent amount of bananas so you can really taste them.  Make sure you use ripe bananas too.  I have a ripe bunch on my counter right now just waiting to be mashed up for this again!   
BEST EVER BANANA BREAD
Recipe by My Stained Apron
 
1/2 cup unsalted butter or margarine, softened
1/3 cup sugar
1/3 cup brown sugar
1 tsp vanilla
1 1/2 cups mashed bananas, leaving some chunks (about 3 medium)
2 eggs
1/2 tsp salt
1 tsp baking soda
2 cups flour
1/2 cup chopped walnuts or chocolate chips, optional
 
Beat butter, sugar, and brown sugar together in a medium bowl until smooth.
Stir in vanilla, bananas, and eggs until incorporated.
Mix flour, salt, and baking soda together in a small bowl, then stir into batter.
Stir in nuts or chocolate chips if using.
Spread in a lightly greased 9 by 5 inch loaf pan.
Bake at 350 degrees for 55 to 60 minutes.   Cool and enjoy.
 
 
Filed Under: Bread, Quick & Muffins Tagged With: ,

Pumpkin Cranberry Muffins

November 22, 2010 by
 
This is why I LOVE when friends share recipes. You get recipes you know will turn out well, no tweaking required.  I’ve had this one for years, a friend shared it with me and it didn’t take long for me to try it out.  And it’s made appearances fairly often in our house since, especially in the fall.  These muffins are super moist and I love anything with dried cranberries.  I store dried cranberries in the freezer all our dried fruit, actually.  Along with all nuts and seeds.  They keep much longer.  One of my favorite snacks is dried cranberries straight from the freezer. (Try it, you’ll see what I mean!)  And make these muffins soon, it’s the perfect season to enjoy them!
 
PUMPKIN CRANBERRY MUFFINS
1 cup flour
1 cup whole wheat flour
1 cup sugar
1 cup chopped walnuts or pecans, optional
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
4 eggs
15 oz can pure pumpkin
1/2 cup canola oil
1/4 cup milk
1 cup dried cranberries
 
Whisk together flours, sugar, nuts, baking powder, cinnamon, baking soda, and salt in a large bowl.
In another bowl, mix together the eggs, pumpkin, canola oil, and milk.
Add to the dry mixture along with the cranberries and stir together just till combined.
Spray 18 standard or 12 large muffin cups with cooking spray and spoon in the batter.
Bake for about 20 minutes (25 for large muffins) at 350 degrees.
 
Filed Under: Bread, Quick & Muffins, Pumpkin Tagged With: , , ,

Bran Muffins

August 9, 2010 by
 
Even if you don’t like bran muffins, you really should try these.  Unbelievably moist and flavorful.  By far my favorite ever.  I’ve been on a search for a great bran muffin recipe, and was excited to find this one especially because it doesn’t require a premade cereal to make.  I added some cranberries and thought they really added a great flavor, but you could of course use all raisins as in the original recipe. 
 
BRAN MUFFINS
Adapted from David Lebovitz
 
2 cups wheat bran
1 cup raisins
1/2 cup dried cranberries (or 1/2 cup additional raisins)
1 1/2 cups water, separated
1/2 cup buttermilk or low or non fat yogurt (I used buttermilk)
2 tsp dried orange zest (or fresh)
1/2 cup packed light brown sugar
1/2 cup vegetable oil
1 large egg
1 large egg white
1/2 cup flour
1/4 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
 
Spread the wheat bran on a baking sheet and toast in the oven at 350 degrees for 6 to 8 minutes, stirring a few times. Let cool.
Heat 1 cup of the raisins with 1/2 cup of the water in a small saucepan, simmering for 10 minutes or until the water is all absorbed.  Puree the raisins in a food processor or blender until smooth.
Mix together in a large bowl the toasted bran, buttermilk or yogurt, remaining 1 cup of water, then mix in the raisin puree, orange zest, and brown sugar.
Stir in the oil, egg, and egg white.
Mix together the flours, baking powder, baking soda, and salt. Stir into the wet ingredients.
Stir just until combined, then add the cranberries (or additional raisins).
Spoon into a muffin tin lined with paper liners.
Made about 16 standard muffins.
Bake at 350 degrees for 25 to 30 minutes, or until muffins feel set in the center.
 
 

Filed Under: Bread, Quick & Muffins Tagged With: , , ,

Grilled Garlic Bread

July 16, 2010 by
I’m not sure where this recipe came from. A scribble on a scrap of paper.  My idea? From a cookbook? A cooking show? Who knows, but it’s such a wonderful change of pace from the usual thrown on the grill. We love to have it with the grilled romaine I posted earlier this week. 
This could easily be made ahead of time, just throw on the grill right before dinnertime.  Make it this weekend and have a fun BBQ with the family!
 
GRILLED GARLIC BREAD
 
1 loaf Italian Bread
1 1/2 sticks unsalted butter
3 cloves minced garlic
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
 
Slice bread diagonally in 1 1/2 inch to 2 inch slices.
Mix remaining ingredients together, spread on both sides of bread.
Grill each side of the bread very briefly on a hot grill, be careful of flare-ups from the melting butter.
Filed Under: Bread, Quick & Muffins, Grilling / Smoking Tagged With: , , ,

Cheesy Garlic Bread

March 23, 2010 by
Feel free to change this recipe up however you like. You can use less or more cheese, more mayo to make it creamier, use different cheeses, whatever. I promise, I won’t be offended. : )
 
CHEESY GARLIC BREAD
 
1 loaf french bread
1/2 cup unsalted butter
4 garlic cloves, crushed
1 c cheddar, shredded
1 c mozzarella, shredded
1/4 c Parmesan, grated
1/3 c mayo
 
Mix cheeses and mayo together. Set aside.
Cut bread in half horizontally, then in half again.
Melt 2 T of butter in a skillet, add garlic.
Put one section of bread in skillet, turn in pan to soak up butter. Let bread brown.
Repeat with 3 remaining sections of bread. (Melt 2 more T of butter for each section of bread, and repeat browning. Don’t let garlic burn.)
Spread cheese mixture evenly on bread.
Bake at 425 degrees for about 10 minutes, then broil for an additional 2 or 3 minutes, or until reaches desired browning. Slice and serve hot.
Related Posts Plugin for WordPress, Blogger...
Filed Under: Bread, Quick & Muffins Tagged With: , ,