Wednesday, September 3, 2014

Whole Wheat Waffles (from King Arthur Flour)

1 1/2 c whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 T sugar (I like to use brown sugar)
1 large egg
1 1/2 m milk (lukewarm)
1/3 c melted butter or oil

Combine dry ingredients in a medium-sized bowl. Combine wet ingredients in a small bowl. Add wet ingredients to dry ingredients. Pour batter into a hot waffle iron.

Add 1/2 mashed banana and 1/4 c chopped nuts
Add chocolate chips
Add 1/2 c blueberries
Add 1 tsp vanilla (I usually add vanilla to the recipe above because I like it)
Add 2 tsp cinnamon
Cook as pancakes

Mint Brownies

1 c melted butter
1/2 c cocoa powder
2 c sugar
4 whole eggs beaten
1 tsp vanilla extract
1/2 tsp salt
1 1/2 c flour

1/2 c butter, softened
2 T milk
2 c powdered sugar
1 tsp peppermint extract
5 drops green food coloring

1/2 c butter
1 1/2 c semi-sweet chocolate chips

Preheat oven to 350 degrees.
Note: Increasing amounts to 1 1/2 times the original amount will yield a baker's half sheet (large cookie sheet) of brownies, to make 4 dozen brownies.

For the brownies, whisk together melted butter and cocoa powder. Then add sugar, beaten eggs, vanilla, and salt. Mix well and then add sifted flour. Stir in by hand. Do not over mix. Pour into a 9x13 pan sprayed by cooking spray. If making 1 1/2 recipe, pour into a baker's half sheet (large cookie sheet). Bake at 350 degrees for 25-28 minutes. Cool for a few minutes and then place in the freezer for 20 minutes.

While brownies are in the freezer, make the first layer of topping. Mix the mint frosting ingredients thoroughly. Evenly frost brownies and put back in the freezer for 20 minutes.

Make the chocolate ganache top layer. Melt the butter and chocolate and whisk together. (I melt them together in a Pyrex measuring bowl in the microwave for one minute. Be careful not to overheat. It won't look melted but once whisked, it will.) Drizzle warm chocolate over brownies and spread smooth with a spatula. Put back in the freezer for another 20 minutes.

Sunday, May 25, 2014


2 c sugar
2 T cocoa
1/2 c butter
1/2 c milk
pinch salt
3 c oats
1/2 c p. butter
1 tsp vanilla

Combine first five ingredients in a saucepan. Over medium-high heat, bring to a rolling boil. Boil for 1 minute (you may need to add 15 seconds if your sauce tends to not set). While waiting for the chocolate mixture to boil, measure oats p. butter, and vanilla in a mixing bowl. Pour boiled sauce over oat mixture and stir to combine. Drop by spoonfuls onto waxed paper. Let set.

Yields: Approx. 24

Carrot Cake with Philly Cream Cheese Icing

Recipe Originally from Philadelphia

This has quickly become a family and friend favorite. Enjoy!

2 c flour
2 tsp b powder
1 tsp b soda
1 T cinnamon
1/4 tsp nutmeg
Dash of cloves
1/2 tsp salt
4 eggs
1 1/4 c oil (can use half to full amount apple sauce)
2 c sugar
2 c grated carrots
1 (19 oz) can crushed pineapple, well drained
1/2 c chopped walnuts or pecans

1 (250 g) package Philadelphia Brick Cream Cheese, softened
1/4 c butter, melted
2 c icing sugar
1 tsp lemon juice
1/2 tsp grated lemon peel

1. Cake: Heat over to 350 degrees F. Sift together flour, baking powder, baking soda, spices, and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple, and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3L) tube pan.

2. Bake 50 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.

3. Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice, and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

Thursday, May 15, 2014

Classic Bran Muffins

The original recipe comes from Janet Kalman Villada on I have tweaked it a bit to make it my own.

1 1/2 cups wheat bran (we really like oat bran)
1 c buttermilk (we use plain Greek yogurt)
1/3 c oil (or applesauce)
1 egg
2/3 c b. sugar (works well with less if you are cutting back on sweets)
1/2 tsp vanilla
1 c all purpose flour (we always use whole wheat)
1 tsp b. soda
1 tsp. b. powder
1/2 tsp salt
1/2 c. raisins (opt.)

1. Preheat oven to 375 degrees. Grease muffin cups or line with paper muffin liners.
2. Mix together wheat bran and buttermilk; let stand for 10 minutes.
3. Beat together oil, egg, sugar, and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
4. Bake for 15-20 minutes until muffins are firm on top. Cool and enjoy!

Variation: One day my husband peeled and chopped half of one apple, mixed in 2T brown sugar (from the 2/3 c. brown sugar in the original recipe) and 1tsp pumpkin pie spice, and microwaved the apple mixture for 1-2 minutes until the apples were soft. He added these in place of the raisins. Deliciousness!

Saturday, June 1, 2013

Thai Green Curry Chicken

This recipe is adapted from allrecipes

1 pound skinless, boneless chicken breast halves cut into 1 inch cubes
1 tbsp dark soy sauce
1 tbsp flour
2 tbsp canola oil
2 tbsp green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled & chopped
1 tsp fresh ginger, peeled & finely chopped
2 cups coconut milk (1 can is sufficient)
1 tbsp fish sauce
1 tbsp dark soy sauce
2 tbsp white sugar
1/2 cup cilantro leaves, for garnish

Toss chicken first in 1 tbsp soy sauce, then in the flour, coating pieces evenly.  Heat the oil in a large skillet over medium high heat.  Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes.  Remove chicken. 

Reduce heat to medium.  Add curry paste, green onions, garlic, and ginger.  Cook while stirring 1-2 minutes.  Return chicken to the skillet, stirring to coat with the curry mixture.  Stir the coconut milk, fish sauce, 1 tbsp soy sauce, & sugar into the chicken-curry mixture.  (I like to add 2 cups chopped vegetables at this point).   Allow to simmer over medium heat for 20 minutes until the chicken is tender.  Serve over hot rice, garnish with cilantro leaves.

This recipe freezes well.  Microwave to reheat.


2 cups milk (warm)
1/2 cup shortening
1/2 cup sugar
1/2 tsp salt
2 1/4 cup dry yeast dissolved in 1/4 cup warm water
7 cups flour
1 cup mashed potatoes (instant works fine)
2 eggs

Mix sugar, shortening, potatoes, & warm milk.  Add remaining ingredients except flour.  Add flour a little and a time & knead.  Let rise until double (1 1/2 to 2 hours).  Roll and cut.  Let rise 25 minutes and fry in deep fat fryer at 365 degrees.  Glaze or sugar doughnuts.  Rapidly deliver them to all of your favorite neighbors.  Bring some to me.  Makes 45 medium doughnuts.

6 cups powdered sugar
3/4 to 1 cup milk
1 tsp vanilla