Apple Ginger Muffcakes
Total time: 40 minutes.
Original by Tried & Tasted’s Paper Chef September: Apple Ginger Cupcakes
Two apples, diced
1 stick of butter
3 inches fresh ginger root, minced
1 T cinnamon
1 1/2 c flour
1/4 c vegetable oil
1/4 c plain yogurt
1/4 c milk
3/4 c sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp white distilled vinegar
1/2 tsp vanilla extract
Preheat oven to 350F.
In a large nonstick frying pan, melt one stick of butter on medium-high heat. Add ginger root and cook 3-5 minutes until slightly softened. Stir in cinnamon and apples until well coated. Turn off heat and set aside.
In a medium bowl, whisk together flour, salt and baking soda. Set aside. In a large mixing bowl, beat together egg and all wet ingredients. Stir in sugar until well adapted (about 10 strokes). Add dry mix and stir until just damp (about 40 strokes). Fold in apples and ginger.
Bake 25-30 minutes or until a toothpick comes out mostly clean.
Apple Oat Bread
Total time: 35 minutes.
1 cup chopped apple pieces
1 c flour
1/2 c oats
1/2 c sugar
1/2 c oil
1 1/2 tsp cinnamon
1/2 tsp vanilla
1/2 tsp salt
1/4 tsp baking powder
1/2 tsp baking soda
Preheat oven to 350F.
Whisk together dry ingredients, set aside.
In a large bowl, combine eggs, oil, and vanilla. Add dry mix and stir until evenly coated (about 40 strokes). Fold in apple pieces.
Bake in a greased bread pan for 20-25 minutes, until edges are dark brown.
That has to be the worst picture ever. 🙂
Banana Bread (with walnuts)
Total time: 1 hour 10 minutes.
1 1/2 c flour
1 c sugar
2 bananas, mashed (about 1 cup)
1/2 c vegetable oil
1 tsp vanilla
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
pinch of allspice
1/2 c chopped walnuts (optional!)
Preheat the oven to 350 F. Butter a 4 x 8 loaf pan.
Combine flour, salt, baking soda and baking powder, set aside.
In a large bowl, mix together sugar, oil, mashed bananas, eggs and vanilla. Add flour mix and stir until just combined. If you’re including walnut pieces, fold them in now.
Pour batter into loaf pan and bake for one hour.
What worked for me last time was to bake it for 45 minutes on 350 and then drop the temperature to 300 for the last 15 minutes. It smelled burned, but I was unable to find any burned bits.
Warning: Cinnamon rolls take time – lots of time. The following recipe is 4-5 hours or overnight. This recipe is supposed to make 12, but I always end up with 16-20 rolls.
5 cups cheap all purpose flour (or 4.5 cups of King Arthur AP flour)
1/2 cup chopped pecans (optional)
1/2 cup seedless raisins (optional)
3 eggs, beaten
7 T shortening
7 T white granulated sugar, plus 2 tsp sugar
1/4 cup packed brown sugar
2 T warm water (105-115F)
1 T ground cinnamon
1 T active dry yeast
1 tsp salt
4 T – 8 T melted butter, or as much or less as you want
Scald 1 cup of milk (I like to put it in the microwave on high for 30 seconds, stir, on high for a minute, stir, then on high again for 30 seconds). Add shortening, stir well. Set aside to cool to room temperature (about 30 minutes).
In a small bowl, combine yeast, water, and 2 tsp sugar. Let sit for 3-5 minutes or until frothy.
In a large mixing bowl, combine white sugar, eggs, and salt. Add cooled milk mixture, mix well. Add yeast mixture, mix well. Add flour, mix well for 3-5 minutes, until all the flour is completely incorporated.
Transfer to a lightly greased bowl, cover, and let rise until doubled (3-4 hours).
Lightly flour the surface of the dough and your hands. Turn dough out onto a lightly floured board. You might want to lightly flour your rolling pin, as well. Roll dough to a thickness of 1/4 inch, rectangle optional.
In a small bowl, mix brown sugar and cinnamon until the color becomes a uniform brown.
Spread the surface of the rolled dough generously with melted butter. Sprinkle cinnamon mixture as evenly as possible across the surface. Follow suit with pecans and/or raisins.
Starting at one side of your dough, fold dough in tightly and roll as snugly as you can to the opposite side. Cut into 1 inch slices and place directly into lightly greased baking tin. Place rolls 1/4 inch to 1 inch apart. Cover and let rise 30 minutes, or cover and store in the refrigerator up to 48 hours. (Remove from refrigerator and let rise 30 minutes before baking.)
Bake 15-30 minutes in a 375F oven, until tops are golden brown (eggwash optional). Just keep an eye on them after the 15 minute mark. I use the middle rack.
When I bake 4 in my 8 inch brownie pan, I only bake them for 15 minutes. Same thing if I squeeze them into a circle on my cookie sheet. When I put 8 in my lasagna pan, I have to bake them quite a bit longer, hence the “15-30” minute range on baking times.
Check out Joy the Baker’s photos here for step by step instructions on how to roll, sprinkle, and prepare cinnamon rolls (not to mention a much sweeter recipe).
Large and in charge breakfast pastry!
The December 2009 Daring Cooks challenge was hosted by Simone of Junglefrog Cooking. Simone chose Salmon en Croûte (or alternative recipes for Beef Wellington or Vegetable en Croûte) from Good Food Online. The key to the challenge was to cook with a pastry, and I opted for a thriftier alternative, breakfast en croûte.
Total time: 2 hours, plus 1-24 hour chill time
1/2 pound regular pork sausage
3 large eggs
1-2 large potatoes, quartered (enough to yield 2 cups)
1 Tbsp milk
16 oz pastry dough, cool or chilled, divided
Boil potato pieces for 10-15 minutes. Set aside to cool.
Separate sausage into 2 uniform rectangular patties. Cook on medium heat until completely browned on all sides (about 10 minutes). Set aside.
In a small bowl, beat eggs with milk. Lightly grease or butter a large (>= 12 inches) frying pan and heat on medium-low. Spread half the egg mixture in the pan (you may need to tilt the pan to cover the entire area). Cook on medium-low for 2-3 minutes. Cover and continue to cook for 2 more minutes. Gently remove from the pan and onto a plate. Set aside. Repeat with the remaining egg mix. These are your egg wraps.
Grate, shred, slice or mash potatoes.
Breakfast en croûte!
On a large, clean surface, lay out a sheet of saran wrap or wax paper. Place one cooked egg wrap in the center of the sheet. Spread half of the shredded potatoes evenly across the egg wrap. Press lightly into place.
Place one of your cooked sausage patties on top of the potatoes, as close to the center as possible. Wrap the eggs and potatoes around the sausage patty. Use the saran wrap to press and hold it firmly in place. Chill for one hour (or overnight!).
Preheat oven to 400 F.
Divide pastry dough. Roll the pastry out so you can wrap an egg-wrap in it completely (approx. 2-3 mm thick) and lay it on a buttered or oiled baking sheet (it may hang over the edges). Put an egg-wrap in the middle. If it has a thinner tail end, tuck it under. Now fold the pastry over into a neat parcel (the join will be at the top, so trim the edge neatly), making sure you don’t have any thick lumps of pastry as these won’t cook through properly. Trim off any excess as you need to. Make 3 neat cuts in the pastry to allow steam to escape and make some decorations with the off-cuts to disguise the join if you like. Repeat for the second egg-wrap.
Bake for 30-60 minutes or until the crust turns brown.
The more pastries you put on the cookie sheet, the longer it takes.
Whatever you do, don’t skip the chill phase; it’s really important to chill your filling completely before wrapping it in pastry.
To make a more glamorous pastry, you could brush the top of the pastry with beaten egg before baking.
I originally doubled this recipe and made 3 of these bad boys, but they were huge, and it took forever to bake. The second time I made 4 using a doubled recipe, and it was still a lot of food (and they were still quite large). I think I’ll use this halved recipe next time and only make two for the three of us.
I also did a silly little enchilada en croûte with chicken, black beans, and spicy red sauce.
Total time: 20 minutes.
This recipe works best if you have a sandwich maker.
~ 4 bread slices
~ 2 eggs
~ 1 tsp vanilla extract
~ 1/4 c milk
diced ham (I like to cook ham slices first, and then dice it)
cheddar or a mix cheese (shredded is my preference, but sliced works as well)
Fix your mixture of eggs, vanilla and milk to your preference for French Toast. Coat one side of the bread and place wet side down on the sandwich maker. Pile on the cheese and the ham. Dip another slice of bread on one side only. Place the undipped side on top of the meat and cheese, and close your sandwich maker. Let it ‘cook’ to your desired doneness.
Repeat with remaining bread slices.
Sprinkle with powdered sugar, and serve with scrambled eggs.
This recipe is completely off the top of my head. I had it once at a nice diner that no longer exists, and while craving it like a pregnant woman, I just created the recipe.
Dog & Bone crater toast
Total time: 8 minutes.
1 Slice of Bread
1 tsp Butter
Butter one side of the bread.
Use a small cup or cookie cutter to cut a hole in the center of the bread.
Place bread and cutout piece in frying pan buttered side down. Crack egg into the hole in the bread. Cook on medium heat until egg is done sunny side up or over easy (it’s important to have the yolk). Serve on plate with cutout piece for dipping.
Works best if, when breaking the yolk open, you make erupting sounds 😀 -Chris
I used my doggy and bone cookie cutters, and they worked like a champ. Even the boy wanted one (even though he eats his eggs scrambled). Fast, convenient, and amusing!
Total time: Approximately 1.5 hours.
1/2 pound ground beef
2 shallots, finely chopped
1 Tbsp sage
1 tsp garlic
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp cayenne
1 tsp rosemary
1 tsp ground mustard
2/3 c ricotta cheese
4 oz cream cheese
4 Tbsp heavy cream, divided in half
Preheat oven to 350 F.
Brown hamburger with onions, then stir in seasoning. Remove from heat. While that’s cooling, mix together your cheeses and 2 T of the heavy cream. In a separate bowl, mix together your eggs and remaining 2 Tbsp heavy cream.
Spread the meat mixture across the bottom of the pie crust. Dollop and then spread the cheese mixture on top of the meat. Pour the eggs and cream evenly across the top of it all.
Bake approximately 45-50 minutes or until eggs are set. (May take up to an hour.)
If you read it, you might recognize my seasoning blend from the Un-Sausage Cheesy Meat Wad recipe. It makes the hamburger taste remarkably similar to sausage. You can, of course, replace the meat and seasonings with sausage.
For my pie crust, I used half the recipe for Empanada Dough I. It was a perfect fit, and I could pull little pieces off and “reseal” anything that broke.
Breakfast Biscuit with bacon, eggs, and cheese
Total time: Approximately 20 minutes, plus any meat or egg cook time & assembly time
2 cups Bisquick or baking mix
1/2 cup milk
Preheat oven to 375F.
Blend mix and water together. Knead on a floured board. Roll or pat dough about 1/2 inch thick. Cut out biscuits and place on ungreased baking sheet. Bake 10-15 minutes or until golden. (Don’t wait for them to be brown on top! Brown = Burned!!)
Don’t feel like rolling and cutting? Add 1/4 cup milk and make drop biscuits.