Thursday, November 22, 2012

HAPPY THANKSGIVING!







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Wednesday, November 21, 2012

1 Day Until Thanksgiving



Here we are, the night before Thanksgiving. That didn't take long, did it? Tonight, I am getting ready for tomorrow which means a quick post tonight. Looking for a really tasty, super fast vegetable side dish? My suggestion is a classic - Candied Carrots! Or Candied Sweet Potatoes (it works either way)!


Candied Carrots (or Sweet Potatoes)




This delightful vegetable side dish is so easy to make! 

Combine 1 lb. peeled carrots or sweet potatoes (cut into 1/2" thick pieces), 1 1/2 tbsp. butter, 3/4 tsp. salt, 3 tbsp. brown sugar, 1/8 tsp. black pepper & 1/4 cup water in a 10" skillet with a tight-fitting lid. Bring to a boil, lower the heat to a simmer, and cover. Cook, undisturbed, for 10-15 minutes (until tender, but not mushy). Uncover and finish cooking over low-medium heat, stirring a few times, until most of the liquid is gone and carrots are caramelized.

Ta-Da! You'll have a wonderful side dish that even the kids are guaranteed to like!

Enjoy!!


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Tuesday, November 20, 2012

2 Days Until Thanksgiving



My recipe for Feather Rolls comes from one of the many church cookbooks I have in my collection. I've always mixed these rolls by hand, but now that my time is really in short supply, I decided it was time to update the recipe for the bread machine.

What I love most about these dinner rolls is the slightly sweet flavor, the lightness (hence the name "Feather Rolls"!), and the wonderful crumb (texture). These rolls will be a great addition to your holiday menu - or any meal.

I mixed my dough in the bread machine, but you can still mix these by hand, if you don't have a bread machine or prefer to make your bread by hand. If time is really short (believe me, I understand), purchase some bread dough (in the frozen food section), thaw it, and shape into the dinner rolls of your choice.

Just two more days!

Feather Rolls {Updated for a Bread Machine}




1 c. milk, warmed slightly

3 tsp. yeast

3/4 tsp. sugar

2 eggs, beaten

3 tbsp. butter, softened

1/2 tsp. salt

1/3 c. sugar

3  1/2 - 4 c. flour (use bread flour, if you have it)


Warm the milk to lukewarm using the microwave (about 20 seconds) or on the stovetop. Pour into the bread machine mixing chamber and add the yeast and sugar. Let the mixture sit for about 10-15 minutes or until the yeast mixture becomes foamy.

Add the eggs, butter, salt, sugar, and 3 cups of flour. Set your bread machine to the "dough" cycle and start the machine. Watch the dough as it mixes and add flour, as necessary, 1/4 cup at-a-time until the dough feels slightly tacky when touched.

Let the bread machine continue and complete the mixing cycle. When the cycle is done, remove the dough and shape into rolls. I've made a variety of different shapes to show some of the many ways the rolls can be shaped. Click HERE for a great website that shows all the different ways you can shape dinner rolls.

After shaping your rolls, place them on a greased baking sheet or muffin tin, cover them with oiled plastic wrap, place them in a warm, draft-free place, and let them rise for 30 minutes. Bake the rolls in a 350°F oven for 25-30 minutes or until the rolls sound hollow when tapped. Cool on a wire rack and store in an airtight container.




Enjoy!


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Monday, November 19, 2012

3 Days Until Thanksgiving



Oh. My. Goodness. Do I have a decadent treat for your Thanksgiving Day dessert table! A couple of weeks ago, Mary Burney challenged me on Facebook to try a recipe that she plans to make for the holiday. Well, what could I do? I had to accept!

WOW! What an awesome recipe!! Mary definitely has great taste. The dessert she chose combines THREE - yes three - of almost everyone's favorite cookies and/or bars:  chocolate chip cookies, Oreo cookies, and brownies! The creators of this recipe at What's Cooking? deserve to go in the "Dessert Hall of Fame".

You have to give this recipe a try! The bars? cookies? treats! are sinfully delicious and unbelievably easy to make. I made the chocolate chip cookie base from scratch using my favorite recipe, but, if you're pressed for time, I think the pre-made cookie dough you buy at the store would work really well. Or you can use the recipe provided by What's Cooking?. I purchased a package of Betty Crocker Fudge Brownie Mix (only $1) and used that for the top layer. You can use your favorite brownie recipe, if you like.

Thank you to Mary Burney for bringing this wonderful dessert to my attention! You can find the recipe by clicking HERE. I hope you all enjoy this treat!!


Chocolate Chip Oreo Brownie Overload




{Oh My!}




Pour yourself a big glass of milk and  . . . .

Enjoy!


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Sunday, November 18, 2012

4 Days Until Thanksgiving



We're getting closer to the big day and things are starting to get hectic. A turkey to defrost, stuffing to make, which side dishes to serve, not to mention the pies and desserts . . .  The list goes on and on, doesn't it?

Earlier today, I started thinking about what to offer my guest before we sit down to eat. In the past, we've always done the traditional cheese and crackers tray, along with vegetables and dip. Nothing too complicated. Then I started to wonder if maybe I should also offer something a little bit sweeter. Just to be different, I think I'll offer a plate of fresh fruit and dip this year, too. I'm thinking I'll do something simple and easy, so I can devote my time to the Thanksgiving dinner and my guests. Perhaps a variety of fall fruits (apples, pears, and grapes) and everyone's favorite fruit dip? . . .

Marshmallow Cream Cheese Fruit Dip




1 - 8 oz. pkg. cream cheese

1 - 7 oz. jar marshmallow creme


Combine the cream cheese and marshmallow creme in a bowl. If you're having trouble getting the marshmallow creme out of the jar, microwave it for 20-30 seconds. It works like a charm! Blend the cheese and creme until they are completely combined. Store, covered, in the refrigerator until ready to serve.

And that's it! Pretty easy, huh? I haven't found a fruit, yet, that this dip isn't wonderful with, so you can use any variety of fruit you like. If you'll be using apples or pears and don't want them to brown, just add a teaspoon or two of lemon juice to a bowl of water and dip the slices of apple and pear in the lemon water before placing them on the serving platter.

Enjoy!


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Saturday, November 17, 2012

5 Days Until Thanksgiving



I love sweet potatoes and no Thanksgiving dinner is complete without them. I grew up with the sweet version of sweet potatoes. You know the recipe - marshmallows, brown sugar, butter. As I got older, I found the traditional recipe just a little too sweet, especially with all the other goodies and treats. Not wanting to exclude sweet potatoes from our dinner menu, I started making a savory mashed recipe that the entire family enjoys. I hope you enjoy them , too!

Savory Mashed Sweet Potatoes



Serves:  6 - 8

4 - 5 large sweet potatoes, peeled & cut into chunks (try to get the chunks the same size)

salt

2 large garlic cloves, peeled

2 tbsp. butter

1/4 cup sour cream

1/2 tsp. ground sage

1/4 tsp. ground coriander

salt & pepper


Place the sweet potatoes and garlic in a saucepan of heavily salted water. Bring to a boil; lower heat and continue cooking until the sweet potatoes are fork tender. Drain in a colander or strainer. Return the potatoes and garlic to the pan. Place the pan over medium-high heat and cook until the sweet potatoes begin to dry out. Add the butter and mash (you can use an electric hand mixer if you prefer whipped potatoes). When the potatoes are mashed to your taste, turn off the heat, but leave the pan on the burner. Stir in the sour cream, sage, and coriander. Taste and adjust the seasoning with salt and pepper, to your taste.

Spoon the potatoes into a serving bowl and garnish with fresh sage leaves, if you like.




Enjoy!

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Friday, November 16, 2012

6 Days Until Thanksgiving




Photo courtesy of Food Network via Facebook

Let's talk turkey. Your Thanksgiving Day dinner turkey, in particular. If you're not planning on cooking a fresh turkey and will be using a frozen one (perfectly fine), now is the time to plan the defrosting schedule. Many people don't think too much about the thawing process, but it's very important!

I'll confess, I've "cheated" and used other, less safe methods in the past. And - luckily - no one got sick. The USDA guidelines state there are only 3 safe methods for defrosting a turkey:  in the refrigerator, in cold water, and in the microwave. Below are the timetables and some basic tips for safely thawing your holiday turkey courtesy of the USDA:










 OK, so now your turkey is thawed and you're ready to roast it. Butterball is the hands-down expert on roasting a turkey, so I'm including a very brief video, courtesy of Butterball, showing how to prepare and roast a turkey:





And here is the roasting timetable, again courtesy of Butterball:




Happy (and safe) Defrosting and Roasting!



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Thursday, November 15, 2012

7 Days Until Thanksgiving



Today I'm sharing not one, but two fantastic recipes for your Thanksgiving Day breakfast or brunch. These Raspberry-Basil Scones and homemade Lemon Curd are guaranteed to be remembered and requested! I found both recipes at menubyvicky earlier this year and they're both delicious. Vicky's recipe calls for fresh strawberries, but you can substitute blueberries or raspberries (like I did) and you can use frozen fruit, if you don't have fresh available. The same is true for the basil, too - if you don't have fresh basil on hand, substitute dried basil, but use a third as much (if the recipe calls for 2 tbsp. of fresh, use 2 tsp. of dried).

You can find the recipe for the scones by clicking HERE. I followed Vicky's instructions as written, using a food processor, and my scones turned out just as she said they would. Perfect!

The Lemon Curd recipe just doesn't get any easier than Vicky's. The only change I made to her recipe is using salted butter and omitting the salt. This lemon curd is so fantastic, I sneak a spoonful every time I walk past the refrigerator! Keep in mind, the lemon curd will keep for about a week in the refrigerator. After that - if there's any left - you'll want to throw it out and make more.

The recipe for Vicky's delicious Lemon Curd can be found by clicking HERE. The key to making lemon curd is to keep your temperature low - somewhere between low and medium should do it. The lemon curd will thicken after about 15 minutes or so and will be about the consistency of pudding when it's done. Be sure to put a film of plastic wrap right on top of the lemon curd, so a skin doesn't form and store it in the refrigerator. It will become more firm once it cools.


Raspberry-Basil Scones with Lemon Curd




I hope you give these scones and lemon curd a try. They pair wonderfully and are guaranteed to be a hit with everyone!




Enjoy!


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Tuesday, November 13, 2012

9 Days Until Thanksgiving





I fell in love with this stoup (Rachael Ray's term:  thicker than a soup, thinner than a stew) the very first time I tried it. The flavor is outstanding! I plan to make this stoup for supper the night before Thanksgiving when family members and friends who will be helping us celebrate the holiday begin to trickle in. I prepare this stoup early in the day and start it on the stove top. Halfway through the recipe, I move it to the slow cooker, which makes it very convenient for our guests as they arrive. The aroma of this stoup is also amazing, making your home all the more welcoming to your family and friends.

Rachael Ray's {Slow Cooked} Chicken Cacciatore Stoup




  • Click HERE for Rachael Ray's recipe
  • Follow the instructions shown in Rachael's recipe at foodnetwork.com to make this recipe on the stove top
  • If you'd like to finish this stoup in the slow cooker, read on!




  • Follow Rachael's instructions right up to seasoning the vegetables (potatoes, mushrooms, celery, onion, peppers, and garlic) - this is where the slow cooker will take over!
  • Combine the chicken and vegetables in your slow cooker
  • Return the skillet to the heat and deglaze it with the red wine (or 1/2 cup of chicken stock), scraping up all the bits from the bottom of the skillet (this is where a lot of flavor is!)
  • Pour the red wine into the slow cooker with the chicken and vegetables
  • Add the tomatoes, chicken stock, and rosemary; stir to combine
  • Taste and adjust seasoning with salt and pepper
  • Set slow cooker to low temperature, cover, and slow cook for 6-8 hours
To serve this stoup, ladle into serving bowls, and sprinkle with fresh basil (if you like) and some Parmesan cheese (freshly grated is best, but the dry grated cheese will also work). Rachael also suggests adding arugula or fresh spinach, if you like.




Enjoy!


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Monday, November 12, 2012

10 Days Until Thanksgiving



The Classic Pistachio Salad, sometimes called Watergate Salad, is a perfect side dish for the upcoming holidays. It comes together in a flash, is very easy on the budget, and it tastes delicious! I honestly don't know anyone who doesn't like this salad. My version uses unsweetened whipping cream instead of a whipped topping, like Cool Whip. The pudding, marshmallows, and pineapple add just the right amount of sweetness, but you can certainly use a sweetened whipped topping, if you prefer. As with the Ambrosia Fruit Salad, you can serve this family-style or as individual servings and garnish with maraschino cherries, chopped walnuts, or even a little more whipped cream!


Classic Pistachio Salad





1 cup cream (you can substitute 1  1/2 cups whipped topping, if you prefer)

1 sm. (3.4 oz.) pkg. instant pistachio pudding

1 cup miniature marshmallows

1 (16 oz.) can crushed pineapple, undrained*

1/2 cup walnuts, chopped


Whip the cream until stiff peaks form; fold in the dry pudding mix. Add the remaining ingredients; stir well to combine. Refrigerate until ready to serve, at least one hour.

* Other fruits may be substituted for the pineapple, if you prefer.

Enjoy!


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Sunday, November 11, 2012

11 Days Until Thanksgiving



Don't let the photo fool you! Not only am I a horrible photographer, I committed THE SIN when I made this bread. I wanted a piece so badly, I cut the loaf before it had cooled. This Almond Cinnamon Raisin bread is one of my favorite sweet yeast breads. I especially love the swirl of almond paste and cinnamon sugar throughout the bread. This bread is great just by itself or toasted with a hot cup of coffee. If you like, you can also make individual rolls similar to sweet rolls, instead of a loaf.


Almond Cinnamon Raisin Bread





2 cups boiling water

1 cup raisins

2 tbsp. softened butter

3 cups plus 1 tbsp. bread flour, divided

3 tbsp. sugar

1  1/2 tsp. salt

2 tsp. ground cinnamon, divided

2  1/2 tsp. yeast

1/2 cup sugar

3 oz. almond paste, softened (about half a package)


Combine the boiling water and raisins in a bowl. Set aside until the raisins are plump and soft. DO NOT discard the water the raisins are soaking in.

Measure 1 cup of the soaking water and pour it into the bread machine mixing chamber. Add the butter, 3 cups flour, 3 tbsp. sugar, salt, 1 tsp. cinnamon, and yeast. Drain the raisins and discard the remaining water. Toss the raisins with 1 tbsp. flour and add the the mixing chamber. Set the bread machine cycle to "dough" and start. Watch as the dough mixes and adjust with flour or water, as necessary. You'll want to have a slightly tacky dough.

If you don't have a bread machine, you can make this bread by hand. Just dissolve the yeast in the water (from the raisins) and let it sit until the yeast mixture becomes foamy. Add the 3 tbsp. sugar, salt, 1 tsp. cinnamon, and the butter; mix well. Stir in the flour, a little at a time, until a soft dough forms. Drain the raisins (if you haven't already), toss them with 1 tbsp. flour, and add them to the dough. Pour the dough out onto a well-floured surface and knead for about 5 minutes or until you have a smooth, slightly tacky dough. Place the dough in an oiled bowl and cover. Let the dough rise until double, about 30-45 minutes.

Preheat oven to 350°F.

Once the dough cycle is complete, remove the dough from the mixing chamber and place it on a floured surface. Knead a few times and roll it out to a rectangle roughly as wide as your loaf pan and almost twice as long. Mix the sugar and remaining 1 tsp. cinnamon; sprinkle over the dough. Roll out the almond paste to match the size of the dough. The almond paste will be very thin and I've found rolling it between two pieces of plastic wrap makes it much easier to roll. Position the almond paste over the cinnamon-sugar. Tightly roll the dough, beginning at one of the short ends. Pinch to seal well. Place the loaf in a greased loaf pan.

Bake the loaf for 40-45 minutes or until loaf sounds hollow when tapped. Remove the loaf from the pan and cool completely on a wire rack.

Once the loaf is cool, spread Almond Glaze (recipe below) over the top of the loaf and sprinkle with toasted almonds, if you like.


Almond Glaze


1/2 cup powdered sugar

1/4 tsp. vanilla

1/4 tsp. almond extract

1 - 2 tsp. milk


Combine all the ingredients in a bowl and mix well using a whisk. 

Enjoy!


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Saturday, November 10, 2012

12 Days Until Thanksgiving



How about something special for your Thanksgiving dessert table? This Apple Custard Tart combines two of my favorites:  creamy custard and sweet apples. You can make this delicious tart in a pie shell, if you don't have a tart pan or you can even make individual tarts, like I did.

You can also use your favorite pie crust or tart dough recipe. Today, I tried a recipe with a technique that intrigued me. It was just weird enough to work, so I gave it a try. And I love it! If you would like to try the tart dough recipe I used for these lovely little Apple Custard Tarts, just click right HERE.


Apple Custard Tart




1 - 9 or 10 inch unbaked tart or pie shell

1  1/2 cups sour cream

1 - 14 oz. can sweetened condensed milk (not evaporated milk)

1/4 cup frozen apple juice concentrate

1 egg

1  1/2 tsp. vanilla

1/4 tsp. ground cinnamon

2 apples (or pears), cored, peeled, and thinly sliced

1 tbsp. butter


Preheat oven to 375°F. Place the tart (or pie) pan on a large baking sheet. Set aside.

In a bowl, combine the sour cream, sweetened condensed milk, apple juice concentrate, egg, vanilla, and cinnamon. Mix until all ingredients are well-blended and the custard is smooth. Pour into the tart (or pie) shell and bake for 30-35 minutes or until the custard is set. Remove from oven and cool.

In a skillet, cook the apples in the butter until crisp-tender. Try not to let the apple slices brown. Arrange the apple slices on top of pie in two circles. Drizzle with the Cinnamon Glaze (recipe below). 

Store any leftovers in the refrigerator.




Cinnamon Glaze



1/4 cup frozen apple juice concentrate

1 tsp. cornstarch

1/4 tsp. ground cinnamon


In a saucepan, combine the apple juice concentrate, cornstarch, and cinnamon. Cook over medium heat, stirring constantly with a wire whisk, until thickened and smooth.

Enjoy!


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Friday, November 9, 2012

13 Days Until Thanksgiving



To brine or not to brine? That is the question. I started brining my poultry about two years ago and I am completely hooked and convinced it's worth the extra effort. The turkey or chicken is moist beyond belief and the flavor is exceptional. But, it's a personal choice, so I'll leave decision up to you. In case you'd like to give it a try, I'm including recipes from a couple of well-know TV chefs. Be sure to read all the way through the instructions before you begin. I'd hate to have you get half way through the process and have you change or mind or (worse) hit a snag!

Sorry! No photos for you with this post. For some reason, I never seem to remember to take pictures of this.

Alton Brown's Brining Recipe


For up to a 20 lb. turkey

2-3 days before you roast your turkey, you should begin the thawing process in the refrigerator, unless you're using a fresh turkey. Make the brine.

1 cup kosher salt (use table salt, if you don't have kosher salt)
1/2 cup packed brown sugar
1 gallon vegetable stock (use low sodium chicken stock, if you don't have vegetable stock)
1 tbsp. black peppercorns
1 1/2 tsp. allspice berries (use 1/2 tsp. ground allspice, if you don't have the berries - they're hard to find!)
1 1/2 tsp. chopped candied ginger (use a pinch of ground ginger, if you don't have candied ginger)

You'll also need:  1 gallon water and lots of ice cubes later in the brining process

Combine all the ingredients except the water and ice cubes in a large stock pot. Bring to a boil over medium heat. Stir occasionally. Remove from heat and cool to room temperature. Refrigerate until you're ready to brine.

The day before you'll be roasting your turkey, combine the brine, water, and ice cubes in a clean 5 gallon bucket. Remove the "innards" (heart, liver, gizzard, etc.) from your turkey, give it a quick rinse, and put it into the bucket with the brining solution. The turkey must be completely submerged in the solution, so weigh it down, if necessary (a dinner plate and a couple of large canned goods usually does the trick). Alton's recipe calls for the turkey to remain in the brine for 8-16 hours, so we'll follow his directions. I don't know many who have refrigerators large enough for a 5 gallon bucket, so you may have to improvise. I have only one suggestion and I give it reluctantly. IF where you live is cold (at least 32 degrees F) or gets that at least that cold (at night, for instance), you can put the bucket with the brining solution and the turkey outside. Be sure to put a secure lid on it. Turn the turkey over 1/2 way through the process.

Once the turkey has brined, remove the turkey, and rinse it. Pat it dry with paper towels inside and out, as best you can, and place the turkey on a rack inside a rimmed baking sheet. Place the turkey, completely uncovered, in the refrigerator overnight right up until 30 minutes before you plan to begin roasting it. Why do you do this? Allowing the skin to dry helps crisp it during the roasting process. Discard the brining solution and clean your bucket out.

I use Sunny's recipe quite a bit and I have always had good results with it!


Sunny Anderson's Apple Cider Brine


1 gallon (16 cups) apple cider (use apple juice, if you don't have apple cider)
1 cup kosher salt (substitute table salt, if you don't have kosher salt)
1 gallon water
Lots of ice cubes

We'll use Alton's techique with this brine, too. The day before roasting:  mix the apple cider and salt together in a 5 gallon bucket. Add the water, ice cubes, and the turkey. Be sure the turkey is completely submerged in the brining solution. Add more water, if necessary. You may add other ingredients (spices, herbs, seasonings), if you like, but cook the brine first, following Alton's instructions. You won't need to add more sugar because the apple cider has plenty. Brine the turkey for 8-16 hours. Be sure to turn it over 1/2 way through the process.

Good luck and Happy Brining!

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Thursday, November 8, 2012

14 Days Until Thanksgiving



I love scalloped corn, but it seems like the only time I make it is during the holidays. Shame on me. Scalloped corn is not only good for you and very economical, it's easy to make and it tastes delicious. This year, I'm making my scalloped corn in ramekins for individual servings, but you can certainly make this wonderful side dish in a casserole baking dish. Either way it's a great addition to your Thanksgiving Day menu!


Scalloped Corn




Serves:  6 - 8

2 eggs, beaten

1 - 15 oz. can cream style corn

1 - 15 oz. whole kernel corn

3/4 cup milk

2 tbsp. butter, melted

1/4 cup onion, finely chopped

1 cup fine saltine (soda) cracker crumbs

1 tbsp. honey

1/4 - 1/2 tsp. sage or thyme (depending on how much flavor you would like)

1 tsp. salt

1/4 tsp. pepper


Preheat oven to 350°F. Grease a 1 - 1/2 quart casserole baking dish (or individual ramekins, if you like).

Mix all the ingredients in a bowl. Pour into the prepared casserole baking dish. Bake for 30 - 45 minutes. To check to see if the casserole is done, insert a cake tester or knife into the center of the casserole. When the tester or knife comes out clean, the scalloped corn is done.




Enjoy!


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Tuesday, November 6, 2012

16 Days Until Thanksgiving



Only two-and-a-half weeks until Thanksgiving. Where does the time go? Have you started planning your menu for the holiday meal? I've just started thinking about what to make and these potatoes crossed my mind. If you're thinking about changing up your potato plan or offering a couple of choices, these Escalloped Potatoes are a wonderful addition. They're known by several different names (depending on where you live), but I think you'll recognize them, once you see the ingredient list.


Escalloped Potatoes




2 lb. shredded potatoes or hash browns (defrost first, if using frozen hash browns)

1 tsp. salt

1/4 tsp. pepper

1/2 cup butter, melted

1/2 cup onion, chopped

1 can (10 1/2 ounces) cream of chicken soup

1 cup milk

1 cup sour cream

2 cups Colby or Cheddar cheese, shredded

2 cups corn flakes (or similar cereal, like Wheaties), crushed

1/4 cup butter, melted


Preheat oven to 350°F. Spray a large casserole pan or 9" x 13" cake pan; set aside. If you're thinking my pan looks smaller, you're right. I made just a half of the recipe shown above.

In a large bowl, add the potatoes, salt, pepper, 1/2 cup melted butter, onion, cream soup, milk, sour cream and cheese. Mix well to combine. Pour the potato mixture into the pan and spread evenly. If you are preparing the potatoes ahead of time, stop here, cover the pan with foil or plastic wrap and refrigerate for up to one day.

In a smaller bowl, mix the crushed corn flakes and 1/4 cup melted butter. Stir to combine. Sprinkle the corn flakes evenly over the potato mixture.


Bake for 45 - 60 minutes. Allow the potatoes to stand for 10 minutes before serving.





Enjoy!


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Monday, November 5, 2012

17 Days Until Thanksgiving



With just 17 days to go until Thanksgiving Day, I thought I'd share a breakfast/brunch recipe with you. The days leading up to the holiday can get really hectic and sometimes breakfast gets overlooked. These moist, flavorful muffins are easy to make and sure to be a hit. You'll love the cake-like texture of these muffins and the streusel topping gives the muffins just the right amount of extra sweetness with a little crunch. They make a wonderful addition to any breakfast or brunch menu - or even by themselves with a cup of hot coffee!

Apple-Cinnamon Muffins




Makes:  12 regular muffins

1 cup flour

1/2 cup sugar

1  1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/8 tsp. nutmeg

1/2 cup milk

1 egg

2 tbsp. shortening

2 tbsp. applesauce (if you don't have applesauce on hand, just omit it and increase the shortening to 1/4 cup)

1 apple, peeled and diced into small pieces

2 tbsp. brown sugar

1 tbsp. flour

1 tbsp. cold butter

1/4 cup oats


Preheat oven to 350°. Place liners in muffin pan or grease generously.

Mix the brown sugar, 1 tbsp. flour, butter, and oats in a small bowl. Mash all the ingredients together (I use a fork for this) until everything is well combined. Set aside.

Combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg in a bowl. Stir a few times with a whisk (this "sifts" the ingredients). Add the milk, egg, shortening, and applesauce. Stir just until all the ingredients are combined. Add the diced apple to the batter. I like to peel and dice the apple last to keep it from turning brown, but you can use whatever method works best for you.

Spoon the batter into the prepared muffin pan and top with about 1 tsp. of the streusel topping. Bake for 30 minutes. Remove from pan and cool on a wire rack. If you like, you can add a little powdered sugar glaze on the top.



Enjoy!


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