Simple and delicious. After I measured out all the ingredients, Joshua mixed this pretty much on his own tonight. I went over it once before putting it in the pan. If a 21-month-old can do it, so can you! Just be sure not to overbake. Enjoy! :)
INGREDIENTS
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup oil
2/3 cup milk
1-2 eggs*, beaten
DIRECTIONS
1. Preheat the oven to 400 degrees F. Grease a 9x9x2 inch baking pan.
2. Combine all ingredients in a mixing bowl. Mix together just until dry ingredients are moistened.
3. Bake for 20-25 minutes until the top is golden brown. A cake tester inserted in the middle of the pan should come out clean or with a few moist crumbs. Cool slightly before serving.
*A note about eggs...I've made this using 1 and I've made this using two eggs. Tonight's "cornbrain" was perfectly moist, tasted great, but was a little on the crumbly side because we only used 1 egg. When using 2 eggs it can be a bit dense but it does hold together better. It's your call, and you can't really go wrong.
22 April 2009
08 April 2009
Simple Stovetop Granola
It's simple, inexpensive, versatile, and tasty. I like this recipe because once you get the hang of it, you can easily make changes. After making this nearly every week for over a year, I no longer measure out the ingredients and although it can be slightly different each time, it's always a success. Experiment with the proportions of butter, brown sugar, and honey to find the texture and flavor you like the most. You really can't go wrong. Enjoy!
Makes 4 servings
INGREDIENTS
1 tablespoon olive or vegetable oil
2 cups rolled or quick oats
1/4 cup butter
2 tablespoons honey
1/4 cup packed brown sugar
1/2 cup chopped almonds (optional)
1/2 cup dried cranberries (optional)
Other add-ins to consider: coconut, raisins, dates, dried apricot pieces, dried apples, or other dried fruit, vanilla, cinnamon, walnuts or other nuts
DIRECTIONS
1. Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool.
2. Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Pour out onto the cookie sheet and spread to cool.
3. Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.
Makes 4 servings
INGREDIENTS
1 tablespoon olive or vegetable oil
2 cups rolled or quick oats
1/4 cup butter
2 tablespoons honey
1/4 cup packed brown sugar
1/2 cup chopped almonds (optional)
1/2 cup dried cranberries (optional)
Other add-ins to consider: coconut, raisins, dates, dried apricot pieces, dried apples, or other dried fruit, vanilla, cinnamon, walnuts or other nuts
DIRECTIONS
1. Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool.
2. Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Pour out onto the cookie sheet and spread to cool.
3. Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.
While We're on the Subject...
I mentioned in the last post that we bought blueberries over the weekend. Not only have we been eating them, but we've also been cleaning up the mess that ensues!
06 April 2009
Wow...Blueberry Muffins
We bought blueberries over the weekend so I wanted to find a good recipe for muffins. I found one online with nearly 3,000 reviews...that's 3,000 great reviews! So Joshua, Hannah, and I tried it out this afternoon. We had a spill, but other than that these were simple to make and very, very good!
A few tips I learned from the reviews of this recipe... 1. Don't overmix the batter or the muffins will sink. 2. Be sure to grease the pan well, including the top even if you're using paper cups. and 3. You can probably use other fruit in these as well. Enjoy!
Makes 6-8 large muffins or 12 regular muffins
MUFFIN INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 egg
1 cup blueberries (fresh or frozen)
CRUMB TOPPING INGREDIENTS
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, softened and cubed
1 1/2 teaspoons ground cinnamon
DIRECTIONS
1. Preheat oven to 400 degrees F (350 degrees F if using frozen blueberries). Grease muffin cups or line with muffin liners.
2. In a large bowl, combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture just until moistened. Fold in blueberries. DO NOT OVERMIX. Fill muffin cups right to the top and sprinkle with crumb topping.
3. TO MAKE CRUMB TOPPING: Mix together sugar, flour, butter, and cinnamon. Mix with a fork and sprinkle over muffins before baking.
4. Bake for 20-25 minutes or until done. A cake tester inserted in the center of muffin should come out clean or with a few moistened crumbs. Allow to cool in pan before removing to wire rack.
A few tips I learned from the reviews of this recipe... 1. Don't overmix the batter or the muffins will sink. 2. Be sure to grease the pan well, including the top even if you're using paper cups. and 3. You can probably use other fruit in these as well. Enjoy!
Makes 6-8 large muffins or 12 regular muffins
MUFFIN INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 egg
1 cup blueberries (fresh or frozen)
CRUMB TOPPING INGREDIENTS
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, softened and cubed
1 1/2 teaspoons ground cinnamon
DIRECTIONS
1. Preheat oven to 400 degrees F (350 degrees F if using frozen blueberries). Grease muffin cups or line with muffin liners.
2. In a large bowl, combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture just until moistened. Fold in blueberries. DO NOT OVERMIX. Fill muffin cups right to the top and sprinkle with crumb topping.
3. TO MAKE CRUMB TOPPING: Mix together sugar, flour, butter, and cinnamon. Mix with a fork and sprinkle over muffins before baking.
4. Bake for 20-25 minutes or until done. A cake tester inserted in the center of muffin should come out clean or with a few moistened crumbs. Allow to cool in pan before removing to wire rack.
03 April 2009
Oatmeal Chocolate Chip Cookies
These are nice, simple, and not too sweet...but just sweet enough. I added 1/2 cup coconut to half of the dough and they turned out really well! Enjoy!
Makes approximately 42 cookies.
INGREDIENTS
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups oats
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)
DIRECTIONS
1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto un-greased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Makes approximately 42 cookies.
INGREDIENTS
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups oats
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)
DIRECTIONS
1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto un-greased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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