Posts Tagged ‘baking’

Mixed Berry Muffins

September 4, 2017

muffin

My daughters have come to expect a batch of muffins just about every week to serve as their school day breakfast.  Occasionally instead of muffins I’m asked for stones (scones)  but this week I had a bunch of strawberries and dewberries left over and needed to use them up.  So in a muffin they went.  I had hoped the muffins would be a cheery pinkish purple color and the batter was just so.  I added the jam partially for color’s sake and partially because my berries weren’t terribly sweet.  They baked out to a fairly uniform white shade though so if you’re inclined and not averse a drop or two of pink food coloring wouldn’t go wrong.

These turned out ridiculously tender and buttery with a nice thin crust to the tops.  I set two of them out under a pie safe and the rest go in a gallon baggie in the freezer to be doled out from Monday to Friday.

Makes 15 muffins.

Mixed Berry Muffins
2 cups white flour
3/4 cup white sugar
2 1/2 tsp baking powder
1 tsp kosher salt
2/3 cup butter, melted
2 eggs, beaten
1/4 cup sour cream
1/2 cup buttermilk
1 2/3 cup fresh mixed berries, chopped
2 tbs blackberry (dewberry) or strawberry jam

Preheat oven to 425. Dice berries and combine with jam.  Add all other ingredients and stir, just to combine.  Portion out into lined muffin tins.  Bake for 18 minutes or until a toothpick comes out clean.

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Moxie’s banana nut bread

May 15, 2011

I’m always poking bananas in the freezer since I buy huge amounts of them for Moxie.  Today I made a double batch of banana nut bread which Moxie is delighted with.  A single batch would be:

1 cup mashed ripe (almost rotting) bananas
1/3 cup butter (for the double batch I used 1/3 cup butter and 1/4 cup olive oil)
3/4 cup maple syrup (have used honey or agave before)
1 egg
1 tsp vanilla
2 tbs rum
3 tsp baking powder
.5 tsp soda
2 tsp salt (probably more)
1 tbs cinnamon
2 (plus a bit) cup whole wheat pastry flour
1 cup chopped pecans

I really just started my mixer and added, straight down the line. Added the extra bit of flour at the end so it was a nice pourable batter after I added the rum (which I just glugged in as an after thought) I made 4 dozen mini muffins and 1 loaf with the double batch. Poured out the batter into prepared pans, then baked the loaf for 35 minutes at 350, and 30 minutes at 300. The mini muffins I did 15 minutes at 350.

Jean’s Oatmeal Cookies.

May 19, 2008

I was raised by a pair of southern women cooks, my mom and my grandmother. Jean grew up in the depression, cooking for a family of six by the time she was able to drag a chair up to a stove. She was indominatable, my grandmother. Standing all of 5″ tall, she weighed in around 92 pounds. However, for almost 20 years after my Pa died, Jean ran two family ranches by herself. She brought the hay in every year, and cared for a herd of around 50 adult cows. The 280 acres she loved in Oakalla, Tx have always been amoung the most fertile in the county.

When she allowed herself to cook the way she wanted, everything dripped with bacon grease and the house almost constantly smelled like onions cooking in a heavy pan. There was nothing healthy about her kitchen, but out of it came every taste I long for when I’m sad or lonely.

She could be at times one of the hardest women I’ve ever known. She once threatened to throw me out of her truck for breaking down into tears. Usually Jean was full of affection though, and smiled brightly when she saw my sister or me.

These are her oatmeal cookies. I admit that they turn out a little different every time I make them. Jean didn’t write anything down, so this recipe is my mother’s transcription. I have never voluntarily consumed a raisin in my life, so I always use dark chocolate instead of them. I also don’t heed Mom’s suggestion to add more sugar. I usually cut it back a little actually. I add more pecans, use buttermilk instead of sweet milk, butter instead of Crisco, and double the amount of salt. Play around with it as you wish.

Jean’s Oatmeal Cookies (with annotations by Mom)
Sift together and set aside:
2 cups flour
1 tsp. soda
1 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. allspice
1/4 tsp. cloves
In a big mixer add:
1 cup shortening
3/4 cup firmly packed brown sugar} you may use 1/2 cup more if you like
3/4 cup granulated sugar }
2 eggs unbeaten
1/3 cup milk
1 tbs. vanilla extract
Stir into batter:
3 cups quick cooking oatmeal
1 cup raisins – more if you like-HA HA
1 cup finely chopped pecans
Cream sugar and shortening -add eggs and milk and flavoring. Blend. Add sifted flour mixture. Mix well. Add oats, raisins, and pecans. Drop by heaping teaspoons on cookies sheet and bake at 350 degrees until light brown, about 12 min. She also added coconut, and chocolate chips sometimes.