Saturday, May 31, 2008
Augustine's Strawberry Pancakes
1-1/4 cups whole wheat flour
1 tbsp baking powder
3 tbsp sugar
3/4 tsp sea salt
2-3 egg yolks, well beaten
2-3 egg whites, stiffly beaten
1 cup milk
3 tbsp melted butter
1 cup smooshed up/pureed strawberries (or any other fruit)
Sift together the first 4 ingredients (whole wheat flour through salt).
Combine and beat the egg yolks, milk and butter. Add this to the flour mixture, blend. Fold in the stiffly beaten egg whites. Add the strawberry puree
Fry on medium hot griddle until bubbles are well-formed around edges of pancakes; turn and cook other side 2 minutes. Or bake in waffle iron if you want a waffle instead of a "panpake". Reheat waffle iron before putting another waffle in each time.
Makes 8 pancakes or 4 waffles.
Tuesday, May 27, 2008
aka Garbanzo Bean Burgers
4 tsp vegetable oil
3 green onions (including tops) chopped
4 cloves garlic, minced
1 tsp dried oregano
2 tsp cumin
2 tsp chili powder
2 cup diced sweet red and/or green pepper
Half tomato, chopped
2 cans (30 oz total) chick-peas drained and rinsed
2/3 cup dry bread crumbs
2 tbsp cilantro or parsley, chopped
In nonstick skillet, heat the oil over medium heat and cook onions, garlic, oregano and chili powder, stirring, for 2 minutes. Add red pepper and tomato. Cook, stirring for about 5 minutes or until pepper is tender and liquid is evaporated.
In food processor, mix pepper mixture with chick-peas; transfer to bowl. Stir in bread crumbs, parsley, and salt and pepper to taste until well combined. Pressing firmly, shape into burgers.
On the grill or in nonstick skillet, heat remaining oil over medium heat and cook burgers for 4 minutes on each side or until heated through.
Tuesday, May 20, 2008
Whole Wheat Apple Muffins
or Whole Wheat Fruit Muffins
2 cups whole wheat flour
1 tbsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
3/4 cup milk
1/2 cup applesauce
1 tbsp vegetable oil
1/4 - 1/2 cup brown sugar
1 tbsp honey
1 cup chopped apples (I recommend Granny Smith)
3/4 cup dried fruit (I used raisins, apricots, cherries, and cranberries)
Preheat your oven to 375 degrees and lightly grease one 12-cup muffin tin. I made some Big Daddy muffins too, delicious!
Lightly beat egg in a small bowl. In another bowl mix dry ingredients thoroughly. In a third bowl, mix all of the remaining ingredients. Gently folding in egg. Add to the dry ingredients. Stir until barely moistened. Batter will be lumpy.
Fill greased muffin tins to the top to ensure you get those delicious, pillowy muffin tops. Bake about 20 minutes until lightly browned.
Saturday, May 17, 2008
Rocky Road Bars
1/2 cup (1 stick) butter
1 oz. unsweetened chocolate, chopped
1 cup flour
1 cup sugar
1 tsp baking powder
1 tsp vanilla
3/4 cup chopped nuts (I used 1/2 peanuts 1/2 pecans. It's versatile)
1 (8-oz.) pkg. cream cheese, softened, reserving 2 oz. for frosting
1/4 cup butter, softened
1/2 cup sugar
2 tbsp flour
1/2 tsp vanilla
1 cup semisweet chocolate chips (I used dark chocolate - again versatile)
2 cups mini marshmallows
1/4 cup butter
1/4 cup milk
1 oz. unsweetened chocolate, cut up
2 oz cream cheese (reserved from earlier)
3 cups powdered sugar
1 tsp vanilla
Preheat your oven to 350 degrees. Grease and flour a 13x9-inch pan. In large saucepan, melt 1/2 cup butter and 1 oz. unsweetened chocolate over low heat, stirring with a whisk or wooden spoon until smooth. Remove from heat. Then stir in 1 cup of flour and all remaining base ingredients; mix well. Spread in greased and floured pan and set aside.
In your mixer bowl, combine 6 oz. of the cream cheese, 1/4 cup margarine, 1/2 cup sugar, 2 tablespoons flour, 1/2 teaspoon vanilla and 1 egg; beat 1 minute at medium speed until smooth and fluffy. Spread over chocolate mixture; sprinkle evenly with chocolate chips.
Bake at 350 degrees for 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven; immediately sprinkle with marshmallows. Return to oven; bake an additional 2 minutes.
While marshmallows are baking, in large saucepan, combine 1/4 cup butter, milk, 1 oz. unsweetened chocolate and the reserved 2 oz. cream cheese. Cook over low heat, stirring until well blended. Remove from heat; stir in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over puffed marshmallows and lightly swirl with knife to marble. Refrigerate 1 hour or until firm. Cut into bars. Store in refrigerator.
Monday, May 12, 2008
Molten Chocolate Cookies
2 1/2 bars of dark chocolate (about 4 oz)
1 stick of butter (1/2 cup)
2 egg yolks
1 cup powdered sugar
1/3 cup flour
12 small store bought cookies (Oreo, Chips Ahoy, etc.)
Preheat the oven to 425 degrees and while that is heating up line a muffin tin with liners. Spray the liners with cooking spray.
In a medium sized pan melt together the dark chocolate and the butter, stirring constantly. When it is melted, remove from heat and set aside. In a mixing bowl beat together the eggs, powdered sugar, & flour with a whisk until it is well blended. Then add this to the melted chocolate mixture and whisk it all together.
Place one cookie upside down in the bottom of each liner and fill the rest with the batter. Bake for 8 minutes or until the outside of the cookie is firm but the middle is still gooey. Remove from pan and place onto plates. Garnish with powdered sugar or Cool Whip.