Friday, October 31, 2014

Raspberry Bran Muffins

- 1/2 cup boiling water
- 1/2 cup bran twig cereal
- 1 large egg
- 1/3 cup vegetable oil
- 1 1/4 cups buttermilk*
- 1 1/4 cups flour
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups bran twig cereal
- 1 cup raspberries (I use frozen ones that I thaw in the fridge)

* If you don't have buttermilk, you can use 1.25 cups of milk and 1 tbsp + 1 tsp white vinegar (or lemon juice).

Directions (the key is that you need to refrigerate these overnight!)

1. In a small bowl, pour the boiling water over 1/2 cup of bran cereal. When it cools (at least 15 minutes) add vegetable oil and egg.

2. While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder, salt, sugar and brown sugar in a different, big bowl.

3. Add buttermilk and mix. Stir in remaining cereal, then the softened bran mixture. Add the raspberries. Cover the batter and refrigerate it overnight.

4. When you're ready to bake, preheat the oven to 375°F. Put liners or nonstick spray in muffin tin. Stir the batter then fill muffins up about 3/4 of the way full.

5. Bake about 12 minutes, until a tester inserted in the center comes out clean. Remove from the oven and cool.

The batter will keep for 2 weeks in the fridge. You can bake a few muffins at a time; just fill the rest of your tin with a little water to prevent it from burning.

Thursday, October 24, 2013

Pumpkin Spice Pancakes

1 1/4 c flour
2 T brown sugar
2 t baking powder
1/4 t salt
1 t cinnamon
1/4 t ground nutmeg
dash of ground ginger
dash of ground cloves
1 c milk
1/2 c pumpkin puree
1 large egg
2 T vegetable oil or melted butter

In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.  Set aside.  In another smaller bowl, whisk milk, pumpkin, egg, and vegetable oil together.  Combine wet ingredients to the dry ingredients.  The batter may still be lumpy and that is ok.  Heat your skillet to medium.  Once it is heated, spray with cooking spray and add 1/3 cup of batter to the center of the pan.  Use the back of a measuring cup to spread the batter a little.  Once bubbles form at the surface of the pancake, flip over carefully with a spatula.  Let the other side turn golden brown a couple of minutes more.  Repeat with the remaining batter, greasing pan as needed.  Serve with maple syrup, cinnamon sugar, and/or whipped cream if desired.

Pie Crust

2 c flour
1 t salt
2/3 c plus 2 T shortening
1/3 c ice cold water

Mix flour and salt in a bag or covered bowl.  Cut shortening up into small pieces and add to flour and salt.  Shake for 45 seconds.  Add a little cold water and shake.  Add water until the correct consistency is reached.  Roll out.

Gingerbread Waffles

3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, (eyeball it)
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table 

Pre-heat a waffle iron. In a large bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat the eggs and brown sugar until fluffy, then beat in the pumpkin, milk, molasses and melted butter. Stir the wet ingredients into the dry ingredients until just moist. Do not overstir the waffle batter. Brush the waffle iron with a little melted butter and cook four waffles, four sections each. Serve with toppings of your choice.