Feeds:
Posts
Comments

Archive for the ‘Baked Goods’ Category

Carrot Apple muffins

Grab one of these on your way out the door!

When enjoying a breakfast muffin, our family likes to feel like we are eating more than white fluff with a streusel topping. These muffins have carrots, apples, nuts and raisins. Made with whole wheat pastry flour, they are still light, but with a complex flavor. Pair one of these beauties with a glass of milk or a piece of cheese and you’ve got a neat little breakfast for your sprint out the door.

Whole Wheat Carrot-Apple Muffins (makes 16)

In a large bowl, mix together:

  • 2 c. whole wheat pastry flour (or 1 c. white; 1 c. whole wheat)
  • 3/4 c. sugar
  • 2 tsp. cinnamon
  • 2 tsp. baking soda

Fold in:

  • 3 large carrots (grated) — about 1-1/2 c.
  • 2 large apples (peeled and grated ) — about 1-1/2 c.
  • 1/2 c. unsweetened coconut
  • 1/2 c. raisins, dates or a mixture
  • 1/2 c. chopped pecans, walnuts or almonds

Stir in:

  • 3 eggs, beaten
  • 1/2 c. canola oil
  • 1/2 tsp. vanilla
  • 1/4 tsp. salt

Spoon into greased or papered muffin tins. Bake at 375 degrees for 25-30 minutes

Advertisements

Read Full Post »

Red, White and Brownies

Max invented these brownies tonight, and then named them. They’re made using my regular brownie recipe with the addition of dried raspberries in the batter, and topped with coconut and mini chocolate chips. And that’s all I have to say about that.

Read Full Post »

 

If your stumped for what to make your loved ones for breakfast tomorrow, here are links to a couple of ideas from last year. ❤

Heart-shaped pancakes.

Heart-shaped sandwiches.

Read Full Post »

Cinnamon Rolls

When it’s a holiday weekend, we like to make the dough the night before, and then have them ready to make and bake the next morning.

Cinnamon Rolls

Proof the yeast:

  • 2-1/4 tsp. yeast (1 package)
  • 3 Tbs. sugar
  • 1/2 c. warm water

Stir in:

  • 2 Tbs. butter, melted
  • 1/2 c. milk, lukewarm
  • 1 egg
  • 1-1/2 tsp. salt

Add and knead for 10 minutes:

  • 3 t0 3-1/2 c. flour

Cover and let rise for 1 hour or in the refrigerator over night.

Roll out the dough into a 12″ x  9″ rectangle.

Brush with:

  • 1-1/2 Tbs. melted butter

Mix together and sprinkle on top:

  • 1/3 c. brown sugar
  • 2 tsp. cinnamon
  • 1/2 c. raisins
  • 1/2 c. chopped pecans

Starting with the long side, roll up the dough. Slice it into 12 pieces and place, cut side down, into an 11″ x 7″ pan. Let rise for 1 hour. Bake at 400 degrees for 18-20 minutes.

When it comes out of the oven, mix together and cover with:

  • 1-1/4 c. confectioners sugar
  • 2 Tbs. melted butter
  • 3-4 Tbs. milk

Read Full Post »

Bagels

Do you have flour and yeast in the house? Have you got a little honey and salt? In less than an hour and a half, you could take fresh bagels out of your oven.

Leave room for the bagels to expand in the boiling water.

What’s for supper? Last night it was toasted bagels topped with pastrami and swiss, broiled until the cheesse melted. Doug topped his with brown mustard. Served with a side of pea pods and cucumber spears.

If you’d enjoy the recipe, please visit the Apple iTunes store to download my app, iNosh. Here’s the link for that:

https://itunes.apple.com/us/app/inosh/id777362589?ls=1&mt=8

I’m donating half of the proceeds to Mazon, A Jewish Response to Hunger.

And here’s a preview of some of the content on the app. For now, it’s only available for iPad users.

iNosh blog ad v2

Read Full Post »

Dorothy’s Shaker Lemon Pie

Sliced lemons, sugar and eggs—that's all that's in the filling.

I have some people in my family who love tart food. Just mention “lemon” or “rhubarb” and they start squealing. My mother-in-law loves tart, so when she visited on her birthday I made her a birthday pie, using this recipe from her cookbook. If you love tart, this is for you.

Shaker Lemon Pie

  • 2 large lemons, washed, dried and sliced paper thin; remove seeds
  • 2 c. sugar
  • 4 eggs, well beaten
  • pastry for a 2-crust, 9″ pie

Place lemon slices in a bowl and sprinkle with the sugar. Gently stir to coat all slices. Let stand at room temperature for at least 3 hours or up to 12 hours. Stir occasionally.

Roll out pastry and line a 9″ pie pan. Combine the eggs with the lemons and pour into the pie shell. Roll out remaining pastry and place over filling. Seal edge, and cut slits in the top. Bake 15 mins. at 450 degrees. Reduce heat to 350 degrees and bake 30-35 mins. longer or until golden brown. Serve warm.

This pie makes even a lemon-lover pucker!

Read Full Post »

Bialys

Bialys were once the life-bread of Bialystok, Poland. They resemble a bagel, although the hole does not go all the way through—the depression is usually filled with minced onions and poppy seeds. Also, bialys, unlike bagels, are not boiled prior to baking. A terrific read about the history of this special bread is The Bialy Eaters: The Story of a Bread and a Lost World, where the author, Mimi Sheraton, sets out to find an authentic bialy in Bialystok, only to find that nearly all of the original bakers are gone.

This also makes an exceptionally good pizza dough. After the first 2-hour rise, punch down, let rest for 10 minutes, then shape into pizza doughs.

The flattened rounds of dough at the end of their rise.

Grease and flour a 2″ glass, then press into the risen dough.

These are filled and ready for the oven.

Sliced and toasted. Bialys are good with butter, cream cheese, lox, jam, or…?

If you’d enjoy the recipe, please visit the Apple iTunes store to download my app, iNosh. Here’s the link for that:

https://itunes.apple.com/us/app/inosh/id777362589?ls=1&mt=8

I’m donating half of the proceeds to Mazon, A Jewish Response to Hunger.

And here’s a preview of some of the content on the app. For now, it’s only available for iPad users.

iNosh blog ad v2

Read Full Post »

Older Posts »