Homemade Hamburger Helper
Boil 1 1/2 pounds of pasta (I used elbows) and:
Brown:
1 pound of ground beef
2 stalks celery, chopped
1 small onion (or 2 tsp. onion powder)
salt and pepper to taste
Stir in:
1 (15 oz) can of tomato sauce
1 (28 oz) can of diced tomatoes, undrained
1/2 pound of frozen veggie of your choice (I used corn)
the cooked pasta
Simmer a few minutes, then stir in 4 oz of cream cheese.
When the cream cheese is melted, serve and top with shredded Monterey Jack cheese.
Sunday, October 4, 2009
Black-eyed Peas in Tomato Sauce
Black-eyed Peas in Tomato Sauce
-6 cloves garlic
1 yellow onion
-pinch saffron
-olive oil
-butter
-salt
-dash of chicken broth
-1/4 cup cream
-1 cup black eyed peas, soaked overnight and rinsed
-1 1/2 cups tomato sauce
-1/2 bunch kale
-parmesan cheese to taste
black pepper to taste
Soak the peas overnight and rinse. Boil in a pot of water (to make them less gas-inducing) until they’re soft with just a bit of bite to the texture. Remove from heat and water.
Chop the onions and garlic. In a large, heavy pan, sauté onions in butter and olive oil until they’re clear and a little browned. Halfway through cooking, add a pinch of saffron, and a generous pinch of salt, and stir. The onions are properly salted when you can smell them cooking more intensely than you could without salt. Add the garlic and stir more. Add half the cream and let the onions absorb it, stirring as needed.
Pour in the drained black eyed peas and a dollop of chicken broth. Stir to coat the peas. Let it cook about two minutes. Add the tomato sauce and stir again, then cook covered for ten minutes.
Remove cover and add leaves of kale, chopped into large pieces. Turn heat to low. Add the rest of the cream, salt to taste, and serve with pepper and parmesan when it tastes just right to you.
Two Gallons of Great Granola
I adapted this recipe from one found here.
Two Gallons of Great Granola
30 cups of rolled oats
2 1/2 cups flaked coconut
2 1/2 cups sunflower seeds
1 1/2 cup sesame seeds
1 1/2 cup flax whole seeds
1/2 cup ground flax meal (just whir the flax in the blender)
1/2 cup wheat germ
2 cups of nuts (I used almonds and peanuts)
Combine and toast in a large pan at 350 degrees for 15 minutes. Stir and return to oven for 15 more minutes.
Meanwhile, in a saucepan, combine:
2 cups butter
2 1/2 cups brown sugar
2 cups honey
1/4 cup vanilla
Heat and stir on low until sugars are all dissolved. Be very careful not to scorch the mixture! Be patient!
Drizzle sweetener over granola while mixing, until it covers all the dry ingredients. I did this in a four gallon food grade bucket and mixed with my *clean* hands while my daughter drizzled the liquid.
Return to the large pan and bake (in batches) at 350 for 45 minutes, stirring every 15 minutes. Do not overbake!
Let cool completely and break into chunks or stir occasionally as it cools for loose granola.
Two Gallons of Great Granola
30 cups of rolled oats
2 1/2 cups flaked coconut
2 1/2 cups sunflower seeds
1 1/2 cup sesame seeds
1 1/2 cup flax whole seeds
1/2 cup ground flax meal (just whir the flax in the blender)
1/2 cup wheat germ
2 cups of nuts (I used almonds and peanuts)
Combine and toast in a large pan at 350 degrees for 15 minutes. Stir and return to oven for 15 more minutes.
Meanwhile, in a saucepan, combine:
2 cups butter
2 1/2 cups brown sugar
2 cups honey
1/4 cup vanilla
Heat and stir on low until sugars are all dissolved. Be very careful not to scorch the mixture! Be patient!
Drizzle sweetener over granola while mixing, until it covers all the dry ingredients. I did this in a four gallon food grade bucket and mixed with my *clean* hands while my daughter drizzled the liquid.
Return to the large pan and bake (in batches) at 350 for 45 minutes, stirring every 15 minutes. Do not overbake!
Let cool completely and break into chunks or stir occasionally as it cools for loose granola.
Soft Peanut Brittle
Soft Peanut Brittle
2 cups sugar
1/4 cup water
1 1/2 cup corn syrup
2 cups salted peanuts
2- 2 1/2 cups peanut butter
1/2 tsp vanilla
1 1/2 tsp baking soda
Butter a cookie sheet well and set aside. Measure out all ingredients before beginning, as you need to be able to add them quickly!
Heat peanut butter in a double boiler. Add the peanuts and cook until hot and creamy.
Meanwhile, combine sugar and water in a heavy saucepan. Bring to a full rolling boil over high heat, stirring constantly. Stir in the corn syrup. Cook nearly to hard crack stage (290 degrees). Use a thermometer. Just before the corn syrup mixture reaches 290, add vanilla, stir and when it reaches 290, turn off the heat.
Add the hot peanut mixture and the baking soda. Stir quickly and vigorously. Working quickly, pour onto buttered baking sheet and spread with a buttered spatula. Cool and cut into pieces.
This is a tender candy, so package carefully.
2 cups sugar
1/4 cup water
1 1/2 cup corn syrup
2 cups salted peanuts
2- 2 1/2 cups peanut butter
1/2 tsp vanilla
1 1/2 tsp baking soda
Butter a cookie sheet well and set aside. Measure out all ingredients before beginning, as you need to be able to add them quickly!
Heat peanut butter in a double boiler. Add the peanuts and cook until hot and creamy.
Meanwhile, combine sugar and water in a heavy saucepan. Bring to a full rolling boil over high heat, stirring constantly. Stir in the corn syrup. Cook nearly to hard crack stage (290 degrees). Use a thermometer. Just before the corn syrup mixture reaches 290, add vanilla, stir and when it reaches 290, turn off the heat.
Add the hot peanut mixture and the baking soda. Stir quickly and vigorously. Working quickly, pour onto buttered baking sheet and spread with a buttered spatula. Cool and cut into pieces.
This is a tender candy, so package carefully.
Homemade Sidewalk Chalk
Do your kids love doing the messy sidewalk chalk thing? Did you know it's easy to make yourself? I made this a lot (years ago) when working at a special ed preschool.
Homemade Sidewalk Chalk
1 cup Plaster of Paris
1/2 cup water
powdered tempra paints
empty toilet paper rolls
Mix the Plaster of Paris, water and as much paint as you wish together. The more powdered paint, the richer the color. Seal one end of the toilet paper rolls with duct tape. Pour the mixture into the prepared roll. Let dry 24 hours or more. Peel the paper off and enjoy the fun!
You can use other things to mold the chalk. Be creative!
Homemade Sidewalk Chalk
1 cup Plaster of Paris
1/2 cup water
powdered tempra paints
empty toilet paper rolls
Mix the Plaster of Paris, water and as much paint as you wish together. The more powdered paint, the richer the color. Seal one end of the toilet paper rolls with duct tape. Pour the mixture into the prepared roll. Let dry 24 hours or more. Peel the paper off and enjoy the fun!
You can use other things to mold the chalk. Be creative!
Homemade Carpet Freshener
Homemade Carpet Freshener
1 1/2 cup baking soda
3/4 cup cornstarch OR salt
3/4 cups crushed lavender buds (or a few tbsps ground cinnamon, or some rosemary...use what you love!)
Blend, then sprinkle on the carpets and let sit for at least an hour. Vacuum well.
1 1/2 cup baking soda
3/4 cup cornstarch OR salt
3/4 cups crushed lavender buds (or a few tbsps ground cinnamon, or some rosemary...use what you love!)
Blend, then sprinkle on the carpets and let sit for at least an hour. Vacuum well.
Berry Green Smoothie
Berry Green Smoothie
1 ripe banana
1 cup frozen berries, any variety
1/8 head of cabbage
2 handfuls of spinach leaves
2 cups milk or yogurt
honey to taste
2 cups water
1 cup ice
Blend till smooth.
Pinto Bean Casserole
Pinto Bean Casserole
1 1/2 pounds ground beef
tortilla chips
2 (15 oz) cans diced tomatoes, drained
4 (15 oz) cans pinto beans drained and rinsed OR soak 2 cups dried pintos overnight, then cook until soft
2 cans tomato sauce
1 pound frozen corn
1/2 cup taco seasoning
shredded cheese
Brown the ground beef, then add the taco seasoning and 3/4 cups of water. Cook until most of the water is evaporated.
Combine seasoned ground beef, beans, tomatoes, corn and tomato sauce in a very large bowl.
Grease a 9x13 lightly with butter. Lay down a layer of crushed tortilla chips. Cover with the mixture from the large bowl. Top with shredded cheese. Repeat layers once.
Bake in a 350 oven for 15-20 minutes to warm everything and melt the cheese.
1 1/2 pounds ground beef
tortilla chips
2 (15 oz) cans diced tomatoes, drained
4 (15 oz) cans pinto beans drained and rinsed OR soak 2 cups dried pintos overnight, then cook until soft
2 cans tomato sauce
1 pound frozen corn
1/2 cup taco seasoning
shredded cheese
Brown the ground beef, then add the taco seasoning and 3/4 cups of water. Cook until most of the water is evaporated.
Combine seasoned ground beef, beans, tomatoes, corn and tomato sauce in a very large bowl.
Grease a 9x13 lightly with butter. Lay down a layer of crushed tortilla chips. Cover with the mixture from the large bowl. Top with shredded cheese. Repeat layers once.
Bake in a 350 oven for 15-20 minutes to warm everything and melt the cheese.
Simple Spanish Rice
Pour red palm oil, butter or other oil into the bottom of a pot. Heat.
Add 2 cups white rice and brown it in the hot oil.
Add one 8-10 oz. can of tomato sauce (I use green El Pato), 4 cups chicken broth, 1/2 Tbsp. salt, 3/4 tsp. pepper, and 1 tsp garlic powder. Adjust seasonings to taste, of course.
Bring to a boil, stir once, then cover and simmer 20 minutes. Stir before serving. This is especially good with Parmesan cheese on top.
Add 2 cups white rice and brown it in the hot oil.
Add one 8-10 oz. can of tomato sauce (I use green El Pato), 4 cups chicken broth, 1/2 Tbsp. salt, 3/4 tsp. pepper, and 1 tsp garlic powder. Adjust seasonings to taste, of course.
Bring to a boil, stir once, then cover and simmer 20 minutes. Stir before serving. This is especially good with Parmesan cheese on top.
Buttermilk (or Kefir) Pancakes
Here is my favorite buttermilk (kefir) pancakes. The amounts in the ( ) are for when I have a guest.
Buttermilk/Kefir Pancakes
3 cups flour (4 cups)
3 Tbsp sugar (4 Tbsp)
1 Tbsp baking powder (4 tsp.)
1 1/2 tsp baking soda (2 tsp)
3/4 tsp salt (1 tsp)
3 beaten eggs (4 eggs)
3 cups kefir or buttermilk (4 cups)
6 Tbsp. melted butter or oil (1/2 cup)
Combine dry ingredients.
Combine wet ingredients.
Add the wet to the dry and stir just until moistened. The less you stir the better!
Heat a griddle to about 350. Spread with butter then pour out pancakes and cook until edges are dry and middles are bubbled. Flip over and cook till golden brown.
Buttermilk/Kefir Pancakes
3 cups flour (4 cups)
3 Tbsp sugar (4 Tbsp)
1 Tbsp baking powder (4 tsp.)
1 1/2 tsp baking soda (2 tsp)
3/4 tsp salt (1 tsp)
3 beaten eggs (4 eggs)
3 cups kefir or buttermilk (4 cups)
6 Tbsp. melted butter or oil (1/2 cup)
Combine dry ingredients.
Combine wet ingredients.
Add the wet to the dry and stir just until moistened. The less you stir the better!
Heat a griddle to about 350. Spread with butter then pour out pancakes and cook until edges are dry and middles are bubbled. Flip over and cook till golden brown.
Pizza Meatloaf
Pizza Meatloaf
4 pounds ground beef
4 eggs
2 cups oatmeal
16 oz. pizza sauce, divided
1 cup EACH Parmesan and Mozzarella cheese, divided
1/4 cup EACH green pepper and onion, chopped
1 tsp. EACH seasoned salt, oregano
1/4 tsp pepper
Mix 1 1/4 cup pizza sauce with half the mozzarella cheese and all the other ingredients till well-combined. Pat into a greased 9 X 13 pan. Bake at 350 for 50 to 60 minutes till done. Drain if needed. Top with remaining sauce and cheese, return to oven 5-10 minutes or until heated through.
4 pounds ground beef
4 eggs
2 cups oatmeal
16 oz. pizza sauce, divided
1 cup EACH Parmesan and Mozzarella cheese, divided
1/4 cup EACH green pepper and onion, chopped
1 tsp. EACH seasoned salt, oregano
1/4 tsp pepper
Mix 1 1/4 cup pizza sauce with half the mozzarella cheese and all the other ingredients till well-combined. Pat into a greased 9 X 13 pan. Bake at 350 for 50 to 60 minutes till done. Drain if needed. Top with remaining sauce and cheese, return to oven 5-10 minutes or until heated through.
Chicken, Tomato and Zucchini Stew
Chicken, Tomato, Zucchini Stew
4 cups tomatoes
3 1/2 cups chicken broth
4 cloves garlic, minced
2 tsp basil
1 tsp EACH thyme, marjoram
2 tsp salt
lots of cubed, cooked chicken meat
2 medium zucchini cut into 1/2" chunks
Combine tomatoes, chicken stock and spices. Bring to a boil.
Add remaining ingredients and simmer 45-55 minutes, till veggies are tender.
4 cups tomatoes
3 1/2 cups chicken broth
4 cloves garlic, minced
2 tsp basil
1 tsp EACH thyme, marjoram
2 tsp salt
lots of cubed, cooked chicken meat
2 medium zucchini cut into 1/2" chunks
Combine tomatoes, chicken stock and spices. Bring to a boil.
Add remaining ingredients and simmer 45-55 minutes, till veggies are tender.
Caramel Apple Butter
Caramel Apple Butter
3 lbs apples
1/2 cup water or apple juice
2 cups sugar
1/4 tsp ginger
1/2 tsp cloves
1 tsp cinnamon
21 caramel candies
Peel, core, chop apples.
Put apples and liquid in large pot. Cook on med-high until tender.
Remove apples and puree in food mill or processor. Discard leftover juice.
Return puree to pot or put in crock pot.
Add sugar, return to heat until mixture bubbles.
Reduce heat and simmer until thick.
Add spices and caramels.
Stir until melted.
Process in boiling water bath: 5 minutes 1/2 pts 10 minutes pts Yield is 4 half pints
3 lbs apples
1/2 cup water or apple juice
2 cups sugar
1/4 tsp ginger
1/2 tsp cloves
1 tsp cinnamon
21 caramel candies
Peel, core, chop apples.
Put apples and liquid in large pot. Cook on med-high until tender.
Remove apples and puree in food mill or processor. Discard leftover juice.
Return puree to pot or put in crock pot.
Add sugar, return to heat until mixture bubbles.
Reduce heat and simmer until thick.
Add spices and caramels.
Stir until melted.
Process in boiling water bath: 5 minutes 1/2 pts 10 minutes pts Yield is 4 half pints
Apple Peel Jelly
Place apple peels, lightly packed, into a 4.5 qt. pot with 5 cups of water. There should be about 3-4 inches of peels in the pot. Bring to a boil, then reduce heat and boil for 15 minutes, stirring occasionally. Remove from heat, put the lid on the pot, and allow to stand overnight. (Optional, add a cinnamon stick when you let it sit overnight.)
Strain the liquid into a measuring cup, and make certain you have 5 cups. Return to the pot. Gradually dissolve 1 box of pectin into the liquid and bring to a full rolling boil, over high heat. Add 7 cups of sugar (all at once), stirring to dissolve. Return to boiling, and boil hard for 1 minute.
Remove from heat, skim foam if necessary, and pour into hot 1/2 pint jelly jars. Process in a hot water bath for 10 minutes.
Strain the liquid into a measuring cup, and make certain you have 5 cups. Return to the pot. Gradually dissolve 1 box of pectin into the liquid and bring to a full rolling boil, over high heat. Add 7 cups of sugar (all at once), stirring to dissolve. Return to boiling, and boil hard for 1 minute.
Remove from heat, skim foam if necessary, and pour into hot 1/2 pint jelly jars. Process in a hot water bath for 10 minutes.
Applesauce Tutorial
I found a great deal on end-of-season apples this week. I bought 120 pounds. Besides eating them, we're making applesauce and apple butter. My friend asked me for pictures, so here they are.
First, wash your apples well. Use a drop or two of your favorite dishwashing detergent if your haven't any veggie wash. These are all Granny Smith apples.
Then quarter enough apples to fill a large pot.
Add 1/4 cup or so of water and cover. Bring to a boil for about 20 minutes. Make sure the apples are soft. When the apples are ready, they will look like this:
Take your handy-dandy Christmas immersion blender and liquefy.
Strain the applesauce from the peels and seeds. You can use a sieve or a food mill. My food mill doesn't have a fine enough screen, so I do it like this.
Scoop the peels, seeds, and remaining pulp into a container and freeze it. Add any cores or peels from eaten apples and you can make apple peel jelly. It's really good, especially spiced up a little with cinnamon and nutmeg!
Pour or ladle the applesauce into prepared quart jars. Wipe rims, top with simmered lids and rings, and can in a boiling water bath for 20 minutes. Cool overnight and remove rings in the morning.
First, wash your apples well. Use a drop or two of your favorite dishwashing detergent if your haven't any veggie wash. These are all Granny Smith apples.
Then quarter enough apples to fill a large pot.
Add 1/4 cup or so of water and cover. Bring to a boil for about 20 minutes. Make sure the apples are soft. When the apples are ready, they will look like this:
Take your handy-dandy Christmas immersion blender and liquefy.
Strain the applesauce from the peels and seeds. You can use a sieve or a food mill. My food mill doesn't have a fine enough screen, so I do it like this.
Scoop the peels, seeds, and remaining pulp into a container and freeze it. Add any cores or peels from eaten apples and you can make apple peel jelly. It's really good, especially spiced up a little with cinnamon and nutmeg!
Pour or ladle the applesauce into prepared quart jars. Wipe rims, top with simmered lids and rings, and can in a boiling water bath for 20 minutes. Cool overnight and remove rings in the morning.
Apple Butter
When you're making applesauce, it's well worth the time to make some apple butter as well. It's super easy, if not quick, and tastes SO good on fresh bread. Begin by getting out your crock pot and filling it to about 1/2" of the top with applesauce.
Add in the spices. You'll use sugar, cinnamon and ground cloves. Begin with 3 cups of sugar, 1 1/2 tsp of cinnamon and 3/4 tsp cloves. The amounts you will use really depend on your tastes and how sweet the apples were. I used granny smith apples, so I used about 4 or 5 cups sugar total. I ended up using about a tablespoon of cinnamon and 1 1/2 tsp cloves. Some recipes will also call for apple cider, apple cider vinegar, or various other spices. There are many variations of apple butter. I am making a simple one.
Cook the sweetened, spiced applesauce until bedtime on high, uncovered. Stir it when you walk past, so it doesn't develop a crust on top which prevents steam from escaping. You are in the 'cooking it down' stage. At bedtime, set the lid on at an angle, or propped up with a couple of wooden spoons, so steam can continue escaping. Set it on low, since you aren't going to be stirring it . In the morning, there will be a crust you will need to remove.
You will find that it has cooked down quite a bit. Remove that thick layer that developed overnight. You can add more applesauce and spices at this point, if you want. Cook it again on high, stirring occasionally. You can cook it for as long as 40 hours, according to some recipes, but I think 24-30 hours is just right. Don't worry about timing it exactly, just taste it. You'll know when it's done. It should be thickened, smooth, deep and dark colored, and luscious!
Doesn't that look simply delicious? You might want to can your apple butter for longer storage, or transfer it to jars and store in the fridge for several weeks. Some people also freeze it. Make sure to leave some headspace so it can expand as it freezes without overflowing or bursting the container.
Add in the spices. You'll use sugar, cinnamon and ground cloves. Begin with 3 cups of sugar, 1 1/2 tsp of cinnamon and 3/4 tsp cloves. The amounts you will use really depend on your tastes and how sweet the apples were. I used granny smith apples, so I used about 4 or 5 cups sugar total. I ended up using about a tablespoon of cinnamon and 1 1/2 tsp cloves. Some recipes will also call for apple cider, apple cider vinegar, or various other spices. There are many variations of apple butter. I am making a simple one.
Cook the sweetened, spiced applesauce until bedtime on high, uncovered. Stir it when you walk past, so it doesn't develop a crust on top which prevents steam from escaping. You are in the 'cooking it down' stage. At bedtime, set the lid on at an angle, or propped up with a couple of wooden spoons, so steam can continue escaping. Set it on low, since you aren't going to be stirring it . In the morning, there will be a crust you will need to remove.
You will find that it has cooked down quite a bit. Remove that thick layer that developed overnight. You can add more applesauce and spices at this point, if you want. Cook it again on high, stirring occasionally. You can cook it for as long as 40 hours, according to some recipes, but I think 24-30 hours is just right. Don't worry about timing it exactly, just taste it. You'll know when it's done. It should be thickened, smooth, deep and dark colored, and luscious!
Doesn't that look simply delicious? You might want to can your apple butter for longer storage, or transfer it to jars and store in the fridge for several weeks. Some people also freeze it. Make sure to leave some headspace so it can expand as it freezes without overflowing or bursting the container.
Apple Pie Smoothie
Apple Pie Smoothie
Add to Blend-Tec or Vita-Mix:
1 apple, washed and cut into half
1 cup apple juice
1 8 oz carton apple pie yogurt OR 1 cup kefir
1 Tbsp (to taste) brown sugar
1/2 tsp. (to taste) apple pie spice
1 cup ice
Blend on high for 30 seconds. Makes 2 cups of smoothie. We triple this!
Enjoy!
Apple Pie Spice
4 tsp cinnamon
2 tsp nutmeg
1 tsp cardamom
OR
1 Tbsp cinnamon
1 1/2 tsp nutmeg
1 tsp allspice
1/4 tsp cloves
Add to Blend-Tec or Vita-Mix:
1 apple, washed and cut into half
1 cup apple juice
1 8 oz carton apple pie yogurt OR 1 cup kefir
1 Tbsp (to taste) brown sugar
1/2 tsp. (to taste) apple pie spice
1 cup ice
Blend on high for 30 seconds. Makes 2 cups of smoothie. We triple this!
Enjoy!
Apple Pie Spice
4 tsp cinnamon
2 tsp nutmeg
1 tsp cardamom
OR
1 Tbsp cinnamon
1 1/2 tsp nutmeg
1 tsp allspice
1/4 tsp cloves
Cinnamon Apple Jelly
Cinnamon Apple Jelly
4 cups apple juice
1/2 cup red hot candies
1 (1 3/4 ounce) package fruit pectin
4 1/2 cups sugar
Combine juice, candy and pectin in a large pot. Bring to a full boil over high heat, stirring constantly. Stir in sugar. Return to a full boil. Boil for 2 minutes, stirring constantly. Remove from heat. Skim off foam and any unmelted candy. Pour hot liquid into hot jars, leaving 1/4 inch head space. Adjust lids. Process for 5 minutes in boiling water bath.
Yield:3 pintsFriday, October 2, 2009
KFC Coleslaw Clone Recipe
KFC Coleslaw Clone Recipe
Combine all ingredients and mix well. Store in the fridge for a couple of hours before serving.
- 8 cups finely chopped cabbage (about 1 head)
- 1/4 cup shredded carrot (1 medium carrot)
- 2 tablespoons minced onion
- 2-3 Tbsp granulated sugar, to taste
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup milk
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 1/2 tablespoons white vinegar
- 2 1/2 tablespoons lemon juice
Combine all ingredients and mix well. Store in the fridge for a couple of hours before serving.
Thursday, October 1, 2009
Plum Muffins
Plum Muffins
Measure out 1 cup prunes. Put in a pot and cover with water. Bring to a boil and allow to rehydrate for about 5 minutes. Remove from water, cool and chop.
Preheat oven to 350.
In mixer, combine:
1/3 cup canola, olive or safflower oil
1 cup honey (I am out of honey, so I used Rapadura...you can also use brown sugar)
Beat until fluffy.
Add in 2 eggs, one at a time beating well after each addition.
In a separate bowl, mix together:
2 1/2 cup freshly ground whole wheat flour (not pastry flour!)
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
Mix into oil, egg, sugar mixture just until moistened.
Add gently:
1 cup kefir (recipe called for buttermilk, but I always substitute kefir)
1 cup prunes (from the first step)
1/2 cup raisins
Spoon into greased muffin tins and bake at 350 for 25 minutes. These don't rise much, so fill your tins pretty full! Sprinkle tops with coarse or brown sugar if desired.
I made 20 mini-muffins (bake 15 minutes) and one dozen regular sized muffins.
Measure out 1 cup prunes. Put in a pot and cover with water. Bring to a boil and allow to rehydrate for about 5 minutes. Remove from water, cool and chop.
Preheat oven to 350.
In mixer, combine:
1/3 cup canola, olive or safflower oil
1 cup honey (I am out of honey, so I used Rapadura...you can also use brown sugar)
Beat until fluffy.
Add in 2 eggs, one at a time beating well after each addition.
In a separate bowl, mix together:
2 1/2 cup freshly ground whole wheat flour (not pastry flour!)
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
Mix into oil, egg, sugar mixture just until moistened.
Add gently:
1 cup kefir (recipe called for buttermilk, but I always substitute kefir)
1 cup prunes (from the first step)
1/2 cup raisins
Spoon into greased muffin tins and bake at 350 for 25 minutes. These don't rise much, so fill your tins pretty full! Sprinkle tops with coarse or brown sugar if desired.
I made 20 mini-muffins (bake 15 minutes) and one dozen regular sized muffins.
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