A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Wednesday, October 14, 2015

Harvest Muffins

A bit more healthy than some - you can vary the mix of veggies as you like or what you have on hand ...

From: NYT

140 grams whole wheat pastry flour ( 1 1/8 cup)

5 grams baking soda (1 tsp)

1 tsp cinnamon

1/4 tsp salt

2 large eggs

1/2 cup olive oil

1 tablespoon honey

70 g dark brown sugar

1/2 cup grated carrots or butternut squash or parsnips

1/2 cup grated apple

1/2 cup grated zucchini or beets

1/2 cup unsweetened shredded coconut

1/3 cup raisins

  • Pre Heat oven to 350F, grease muffin tin
  • Whisk flour, baking soda, salt and cinnamon together.
  • Mix eggs, oil, honey, brown sugar and grated veggies in another bowl.
  • Fold in dry ingredients just until no flour shows, then fold in raisins ans coconut.
  • Place in muffin cups - either mini or full size and bake for about 20 minutes.

Blueberry Frozen Yogurt

 I haven't made ice cream for a while - but I had an overload of Bulgarian yogurt and I wanted something that wouldn't kill the bacteria - otherwise what is the point of yogurt?

1 pound frozen blueberries

1 cup sugar

1/4 tsp salt

1/8 tsp cinnamon

1 1/2 cups full fat plain yogurt

1/2 cup half and half

 Place the blueberries, lemon juice, sugar, salt, and cinnamon in a medium saucepan. Heat on medium heat, stirring, until all of the sugar has dissolved. While the mixture is heating, use a potato masher to mash up the blueberries. When all of the sugar has dissolved, remove from heat. Strain out the blueberry skins and let the juicy blueberry syrup cool for 10 minutes.

 Stir in the yogurt and milk Cover and chill the mixture in the refrigerator for several hours (or overnight) until completely cold.

 Process the blueberry yogurt mixture in your ice cream maker according to manufacturer's instructions (about 20 minutes).

Read more:

Cannoli Chocolate Chip Pound Cake

Absolutely the best cake I've made in years! Moist and stays that way .. better the second day and freezes well - don't even regret buying a whole bottle of Marsala for 1 tablespoon ...

From: Smitten Kitchen

Butter or cooking spray to coat pan

1 cup (200 grams) granulated sugar

Finely grated zest from 1 orange

Finely grated zest from 1 lemon

1/2 cup (120 ml) olive oil

1 tablespoon (15 ml) sweet marsala wine 

1 cup (250 grams) whole-milk ricotta cheese

2 large eggs

2 teaspoons baking powder

1/4 teaspoon fine sea or table salt

1/2 teaspoon ground cinnamon

1 or 2 pinches allspice

1 1/2 cups (190 grams) all-purpose flour

1 cup (170 grams) mini-chocolate chips or 6 ounces semisweet chocolate bar, chopped into tiny bits

1/2 cup (60 grams) pistachios, chopped small (I didn't use these)

Heat oven to 350°F (175°C).

 Coat a standard (8 1/2-x-4 1/4″) loaf pan with butter or a nonstick spray.

Place sugar in a large bowl, and add zest. Use your fingertips to rub the zest into the sugar, scenting it througout. 

Whisk in olive oil, wine (if using), ricotta and eggs. Sprinkle baking powder, salt, cinnamon and allspice over wet ingredients, then whisk to combine.

 Gently stir in flour, then chocolate and pistachios until just combined.

Scrape into prepared loaf. Bake oven for 55 to 65 minutes, until a skewer inserted into the center of the cake comes out-batter free. Let cool on wire rack in pan for 15 minutes, then invert out onto rack to finish cooling.