Category Archives: Breads/Muffins/Biscuits

Chocolate Banana Zucchini Muffins

Muffins

Chocolate, banana, and zucchini muffins.

  • 1/2 cup dark chocolate cocoa
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup vegetable oil
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp real vanilla extract
  • 2 cups zucchini, shredded and patted dry
  • 2 medium very ripe bananas, mashed (about 1 cup)
  • 1 cup chocolate chips, preferably mini dark chocolate
  1. Preheat oven to 350F. Grease muffin tin with butter or spray; set aside.
  2. In a medium mixing bowl, whisk together cocoa, flour, baking soda, baking powder, salt and cinnamon.
  3. In a large mixing bowl, combine oil, vanilla, and both sugars.  Stir in eggs, bananas, and shredded zucchini.
  4. Fold dry ingredient mixture into wet ingredient mixture, just until combined.  Gently fold in the chocolate chips.
  5. Scoop batter into prepared muffin tin and bake in the preheated oven for about 45 – 60 minutes, until a toothpick comes out clean with a few moist crumbs sticking to the toothpick.  Cool completely before storing.

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Lyn’s Cheddar Honey-Mustard Muffins

Have been making these since the seventies, when my dear friend Lyn gave the recipe to me.  Sweet and savoury at the same time; delicious cut in half and toasted.

Picture of muffins

Lyn’s Cheddar Honey-mustard Muffins

  • 2 cups flour
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 3 Tablespoons honey mustard
  • 2 Tablespoons honey
  • 1 1/4 cups milk
  • 1/4 cup melted butter, cooled
  • 1 cup sharp cheddar cheese, grated (plus a few more shreds for on top)
  1. Preheat oven to 400F.  Butter a 12 muffin muffin tin.
  2. In a medium bowl, thoroughly combine dry ingredients with a whisk.  Set aside.
  3. In a large bowl, whisk the wet ingredients together until smooth and uniform.
  4. Fold the dry ingredients into the wet ingredients, adding the cheddar cheese about half way through mixing.  Do not over mix.
  5. Scoop batter into 12 muffin cups.
  6. Bake at 400F for 20 minutes.

Continue reading

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English Country Bread from Food 52

I was thrilled when I discovered this recipe at Food 52; it really is just like the “country bread” that I love so much in England.  It is dense, and substantial.  It’s unbelievably quick to make and bake (no kneading or second rising — just a 45 minute rise,  then into the oven).

    • 1 package dry yeast, or equivalent (I use 2 1/4 teaspoons of bread machine yeast)
    • 1 teaspoon white sugar
    • 1 teaspoon kosher salt
    • 3 cups unsifted, unbleached all purpose flour OR 3 cups Canadian whole wheat bread flour (with 1 Tablespoon gluten flour, if desired)
    • 3/4 cups boiling water
    • 1/2 cup cold skim milk
  1. Stir dry ingredients together and set aside.
  2. Add boiling water to cold milk in a large bowl.
  3. To the milk & water, add half of the flour mixture and beat well by hand. Stir in the rest of the flour mixture, kneading in the last of the flour.  Knead a few times and shape into a “bread shape” 🙂
  4. Place the dough into a greased loaf pan.
  5. Cover with a clean towel and allow to rise in a warm place for 45 minutes.
  6. Preheat oven to 400 degrees.
  7. Bake, uncovered, for 25 minutes (I consistently need to bake the bread for 8 additional minutes).
  8. Remove from pan and allow to cool.

For original recipe, including the story behind it, go to Food 52 . Liz Schmitt, aka “Liz the Chef’s” blog is here.

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Mixed Grain Bread

  • 1 ¼ to 1 ⅜ cups water
  • 2 tablespoons oil
  • 2 tablespoons liquid honey
  • ¾ teaspoon salt
  • 1 cup white bread flour
  • 1 ½ cups whole wheat bread flour
  • 3 tablespoons vital wheat gluten
  • ¼ cup old-fashioned oats (not instant)
  • ¼ cup wheat bran
  • ¼ cup bulgur
  • ¼ cup sunflower seeds
  • 2 teaspoons active dry yeast
  • (a big handful of dried cranberries)
  • (extra sunflower or pumpkin seeds for the topping)

Add all ingredients to the bread machine, except for the cranberries and the extra seeds.  Set the machine on the dough setting and start.

At the end of the first kneading, add the dried cranberries.

When dough is ready, remove from pan and knead a few times on a floured surface.  Shape into a long, narrow roll, and place on a buttered (and sprinkled with cornmeal if you like) baking sheet.  Cover with plastic wrap or damp dish towel, and put in a warm place to rise again until doubled in bulk,about 25 minutes or so.  Poke the risen bread with a finger:  if the indent stays, the bread is ready to bake, if it bounces back out, give it another few minutes to rise.

Preheat the oven to 425F, and place a pan of water onto the bottom of the oven if you like crisp crust.

Brush the top of the bread with a wash (milk, water, beaten egg, butter), and gently put the seeds onto the loaf.  You can make a few shallow slashes with a very sharp knife, or a few snips with sharp kitchen scissors.

Bake for approximately 25 minutes.  Loaf is done when it reaches 200F inside.

 

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Yet Another Banana Muffin

This recipe is from a Healthy Eating booklet distributed by the Ontario government, and is very good!  I add about 1/2 cup of mini chocolate chips to the recipe.  Without chocolate chips, each muffin has 8g fat, 3g fibre, and 4g protein.

  • 1 cup mashed ripe bananas (approximately 2 medium bananas)
  • 1/2 cup packed brown sugar
  • 1/3 cup low-fat plain yogurt
  • 1 large egg
  • 3 Tbsp canola oil
  • 1 1/2 cups whole wheat flour
  • 1/4 cup ground flax seed (we use a “split” flax seed that doesn’t need refrigeration — adds a wee bit of crunch)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/8 tsp ground nutmeg

 

  1. Preheat oven to 350F, and line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together the bananas, brown sugar, yogurt, oil, and egg.
  3. Add flour, ground flax seed, baking soda, baking powder, and nutmeg.  Using a wooden spoon, stir just until blended.  Do not over mix!
  4. Spoon batter into prepared muffin pan.  Bake for 18-20 minutes, or until tops are firm to the touch and a tester inserted in the centre of a muffin comes out clean.

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Grandma Ruth’s Banana Bread

Ruth's Banana Bread

The finished results of my Mom's recipe for banana bread.

I do love my whole-wheat-nutrition-packed recipe for banana bread, but sometimes I just crave my Mom’s!

  • 1 ¾ cup all purpose flour
  • 1 ¾ teaspoons double-acting baking powder
  • ¾ teaspoons salt
  • ½ teaspoon baking soda
  • 1/3 cup room temperature butter
  • ½ cup packed brown sugar
  • 2 eggs, well beaten
  • ½ cup pecans or walnuts, chopped roughly
  • 1 teaspoon grated orange rind
  • 1 cup bananas, mashed
  1. Mix dry ingredients together with whisk.
  2. In a separate bowl, cream butter; add sugar gradually until light and fluffy.  Add eggs and beat well.  Stir in nuts and rind.
  3. Add flour alternately with the mashed bananas.  Do not over mix.
  4. Bake in a greased 8”x4”x3” loaf pan, at 350F for 55 minutes, or until done (toothpick inserted into middle comes out clean).
  5. Store for at least 6 hours before cutting/serving, preferably overnight.

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Chewy, Crusty White Bread (bread machine)

French style bread

A recipe made with half whole wheat, and half white bread flour, divided into two baguette-sized loaves.

This recipe is for a bread machine; I always bake it in the oven with a tray of boiling water sitting on the bottom of the oven.  I’m not a fan of white bread — taste or nutrition-wise), but this bread is delicious!  I have recently been trying to add whole wheat bread flour to this recipe to make it more nutritious; 1 cup of whole wheat bread flour plus 2 cups of unbleached bread flour gives pretty much the same results.  This video, with chef Ciril Hitz, is excellent if you want to make better baguettes.

Makes a 1.5 lb loaf, or buns.

Place these ingredients in your bread machine in the order recommended by the machine’s manufacturer:

  • 1 ¼ cup water, plus up to 2 Tbsp extra, depending on how the dough is looking
  • 1 ½ teaspoons salt
  • 1½ teaspoons butter
  • 1½ teaspoons sugar
  • 3 cups bread flour, white or unbleached
  • 2 teaspoons bread machine yeast

Set machine on “dough” setting, and start.  Keep an eye on the dough as it is kneading; if, after 5 or 10 minutes it seems dry, or the machine is struggling, add more water, 1 tablespoon at a time, until the dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.  Weather will affect the amount of water the dough will need.

When the dough cycle is finished, tip the dough out onto a well-floured counter or cutting board.  Let it rest for a couple of minutes.  Shape it into a 15″ log (or any other shape you like).

Sprinkle a cookie sheet with cornmeal, or grease; the cornmeal gives the crust a nice crunch.  Place the dough onto the cookie sheet and brush with oil.  Cover with plastic wrap, and let rise until doubled in bulk.  A good way to test for whether its ready to go in the oven or not is to poke the side of the loaf gently; if the depression from your finger remains, then the bread is ready to be baked.

Preheat oven to 425F.  I like to place a shallow pan of boiling water on the bottom of the oven, as this gives a crustier bread.

You can slash the top, glaze it with egg wash or milk, or anything else you like to do with bread.

Bake at 425F for 25 to 30 minutes, until golden brown and 200F in the center.

Remove from oven, and cool on a rack.

FOR HOTDOG OR HAMBURGER BUNS:

  1. Cut the dough into 9 equal pieces.
  2. For hotdog buns, shape into ropes.  For hamburger buns, shape into balls.
  3. Place onto greased or “cornmealed” baking sheet, 3″ apart.
  4. For hotdog buns, flatten till they are ½” thick. For hamburger buns, flatten slightly.
  5. Bake at 375F or until golden brown, about 12-15 minutes.  Cool on rack before slicing.

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Doug’s Bread (for machine)

Doug's Bread, shaped by hand

  • 1 ½ cups less 1 Tbsp of warm water
  • 2 Tbsp milk powder
  • 2 Tbsp butter
  • 2 Tbsp molasses
  • 1 Tbsp honey
  • 1 ½ tsp salt
  • 1 cup whole wheat flour
  • 2 cups white flour
  • ¾ cup quick oats
  • 2 Tbsp poppy seeds
  • 2 Tbsp flax seeds (we like milled)
  • 2 Tbsp 12 Grain Cereal
  • 1 ½ tsp bread machine yeast

Add ingredients to the machine in order listed.  Use 1 ½ lb whole wheat setting if using machine for entire process.  Select “Dough” to shape it by hand and bake it in your oven.

This recipe is good as a freeform loaf or buns, or makes one large bread-pan loaf.  Here’s how:

For the dough cycle (my preferred method):

  1. When dough is finished, remove it from the pan onto a floured surface (about 1 to 2 Tbsp of flour).
  2. For freeform loaves, shape the dough into a smooth ball by pulling it down the sides and pinching underneath.  Let it relax for a couple of minutes, then shape it into 1 or 2 rounds or 1 or 2 oblongs, and place on a lightly greased or parchment-lined baking sheet.
  3. Cover with a damp tea towel, and let rise in a warm, draft-free place until almost doubled in bulk.
  4. Bake at 400F for about 30 minutes, until it sounds hollow when you tap on the bottom.

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“Sugar Free” Fruit and Nut Squares/Muffins (thanks again Anne S.!)

  • 1 egg
  • 2 Tbsp oil or melted and cooled butter
  • 1 ½ cups unsweetened apple sauce (use 3 apples if you want to make your own)
  • 2 cups flour
  • 1 Tbsp baking powder
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ cup chopped dates or raisins
  • ¼ cup nuts
  1. Beat together oil/butter, apple sauce and egg.
  2. In another bowl, whisk together the flour, baking powder and spices.
  3. Add the wet ingredients to the flour mixture, and stir gently.
  4. Add the fruit and nuts and stir to combine.  Don’t overmix!
  5. Sppon into a well greased muffin pan or an 8” x 8” square pan.
  6. Bake at 375F for 20 minutes for muffins, 25-30 minutes for squares, until firm to the touch.

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Anne Seck’s Apricot Almond Tea Bread

Lightly sweetened, and very dense.

  • 1 cup chopped apricots
  • 1 cup boiling water
  • 2 cups all purpose flour
  • 1 Tbsp baking powder
  • 2 Tbsp butter
  • ½ cup granulated sugar
  • 1 egg
  • 1 tsp almond or vanilla extract
  • ½ cup chopped almonds (I like to use 3/4 cup slivered almonds)
  1. Soak apricots in the boiling water for 10 minutes, set aside, and cool.
  2. In a large bowl, whisk together the flour and the baking powder.
  3. In a separate bowl, beat together the sugar and butter until fluffy.
  4. Into the sugar-butter mixture, add the egg, and the almond extract.  Beat well.
  5. Stir in the apricots and the water they’ve been soaking in.  Stir well to combine.
  6. Pour the wet ingredients into the flour mixture, adding almonds at the same time, and stir gently.  Do not over mix!
  7. Smooth into a greased loaf pan, and bake for about 50 minutes at 350F.

NOTE:  this batter is extremely thick and does not “pour”, so don’t be alarmed when you are mixing it!

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Berry Muffins

I used to buy these muffins from a shop just around the corner when I was on my coffee break, or for lunch; the recipe is from the “David Wood Food Book”.  How I miss my exquisite lunches and sweets from that shop!  Not exactly nutritious, but one could use half whole wheat flour and half all-purpose flour, or use a Cornell Mixture.  This makes 6-8 muffins.

  • 1 large egg
  • ¼ cup melted butter
  • ¾ tsp vanilla extract
  • 1/3 cup milk
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 – 1 ½ cups blueberries, fresh or frozen OR add berries or fruit of your choosing
  1. Preheat the oven to 350F.  Grease and flour muffin tin, or use paper muffin cups.
  2. In a large bowl, cream together the melted butter and sugar, then beat in the egg and vanilla.
  3. Whisk together the flour, baking powder, and salt.  Add to the butter mixture, along with the milk.  Don’t worry if it’s a bit lumpy.  Add the berries and fold them in gently.
  4. Scoop into the muffin tins; bake in the preheated oven for 25 to 30 minutes, until pale golden brown, and the top springs back when touched.
  5. Niall likes to make a glaze of freshly squeezed lemon juice and sugar for these — half a lemon, with sugar to taste, warm in microwave, then drizzle onto muffin or dip muffin!

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Oatmeal Cookies II (Niall’s favourite, chewy)

Dry Ingredients:

  • 3 cups old-fashioned rolled oats
  • 1 cup + 2 tablespoons all-purpose (or whole wheat) flour
  • ½ cup wheat germ
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch to ¼ teaspoon ground cinnamon
  • ½ teaspoon salt

“Wet” Ingredients:

  • 1 cup butter, room temperature
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract (not imitation!)
  • 1  ½ cups chocolate chips OR chopped apricots OR raisins
  1. Preheat oven to 350F.
  2. Whisk together all of the dry ingredients in a large bowl.
  3. In the bowl of an electric stand mixer, cream together butter and both types of sugar until pale and fluffy; it will take about 5 minutes on medium speed.  You can also do this by hand with a wooden spoon, or with a hand mixer if you don’t have an electric mixer.
  4. Reduce speed of electric mixer to low, and beat in the eggs and the vanilla.
  5. Gradually add oat mixture; mix until just combined.
  6. Slowly mix in chocolate chips (or other options).
  7. Using a 1 ½” ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2” apart.
  8. Bake until golden and just set, about 14 minutes.  For even browning, turn the sheets 180 degrees after 7 minutes.
  9. Let cool on the sheet for 5 minutes, then finish cooling on a wire rack.

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Banana Muffins II

Not as “textured” as the other banana muffin recipe, yet still nutritious.

  • 1 cup unbleached white flour (or very finely ground whole wheat)
  • ¼ cup packed brown sugar
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup rolled oats
  • 2 eggs
  • 2 tablespoons vegetable oil or melted butter
  • 1 cup mashed banana (about 2 – 3 bananas)
  • ½ cup plain nonfat yogurt
  • 1/3 cup mini chocolate chips

Preheat the oven to 400F.

Prepare a muffin tin with paper liners, or grease with oil or butter.

In a large bowl, whisk together flour, brown sugar, baking soda, and baking powder.  Whirl the oats in a blender or food processor until they reach the consistency of cornmeal.  Whisk oats into the dry ingredients.

In another large bowl, thoroughly mix together the eggs, bananas, oil, and yogurt.

Gently fold the wet ingredients into the dry ingredients, along with the chocolate chips.  Do not over mix!

Spoon the batter into the muffin tin, and bake for 20 to 25 minutes, until a toothpick inserted into the centre of a muffin comes out clean and dry.

Cool in the tin for  minutes, then finish cooling on a rack.

Makes 11 to 12 regular sized muffins.

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Shortcake Biscuits

  • ¼ cup unsalted butter cut into pieces, more for baking sheet
  • 2 cups flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 3 Tbsp granulated sugar
  • ¾ cup heavy cream

Heat oven to 425F.  Butter a standard sized baking sheet.

Place the flour into a large bowl with the baking powder, salt, and sugar; stir well with a wire whisk.

Make a well in the centre of the dry ingredients, then add butter to well.

With a pastry cutter, or two knives, cut butter into the flour.

Rub the mixture with your fingertips, lifint and crumbling to aerate it, until it forms fine crumbs.

Make a wll in the centre, add the cream, and toss quickly with a wooden spoon or spatula to form crumbs.  Add a little more cream if the mixture seems dry.  DO NOT OVERMIX or biscuits will be heavy!

Press all of the crumbs together with your hands to form a rough ball of dough.

Turn the dough onto a floured surface and knead lightly for a few seconds – the dough should remain quite rough.  Pat the dough out to a round ½ inch thick.

Cut out rounds with a cookie cutter to the size you want, or just cut into rectangular triangular, or square pieces to eliminate waste.

Bake the shortcakes in the heated oven until very lightly browned – about 12 to 15 minutes.  Transfer them to a wire rack to cool.

Serve split in half, filled with whipped cream and sliced berries or other fruit, then more on top.

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Lemon Poppy Seed Loaf or Muffins

Preheat oven to 350F
Butter a 9” x 5” loaf pan or a 12-cup muffin pan (preheat oven to 375F); will make 9 muffins.

  • ¾ cup granulated sugar
  • 1/3 cup softened butter
  • 1 egg
  • 3 teaspoons grated lemon rind
  • 3 tablespoons lemon juice
  • 1 ¼ cups all purpose flour
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/3 cup milk
  • 1/3 cup yogurt or sour cream

Glaze:

  • ¼ cup icing sugar
  • 2 tablespoons lemon juice

In a large bowl, cream butter and sugar.  Beat in egg, lemon rind and juice until well mixed.

In a separate small bowl combine yogurt and milk.

In another separate bowl, whisk together flour, poppy seeds, baking powder and baking soda; add to wet ingredients alternately with yogurt/milk mixture, mixing just until incorporated.   Do not overmix!

Pour into prepared pan, bang pan on counter to release air bubbles.  Bake for 35 to 40 minutes or until tester inserted into centre comes out dry (if making muffins, bake for 15 to 20 minutes).

Glaze: Prick holes in top of loaf (or muffins) with a skewer or fork.  Combine icing sugar with lemon juice; pour over loaf.

Freezes well.

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Lyn’s Cheddar Dill Muffins

These are rather like a scone or fluffy tea biscuit, but in muffin form.  Add three crisply fried and crumbled strips of bacon if you wish.

  • 2 cups all purpose flour (or substitute whole wheat)
  • 1 Tablespoon white sugar
  • ½ teaspoon salt
  • 3 teaspoons baking powder
  • 1 cup Old Cheddar, shredded
  • 1 to 1 ½ teaspoons dried dill weed
  • 1 egg, lightly beaten
  • 1 cup milk
  • 3 Tablespoons canola or vegetable oil

Preheat the oven to 400F.  Grease a standard 12-compartment muffin tin.

In a largish bowl, whisk together the flour, sugar, salt, dill, and baking powder.   Stir shredded cheese until it is all coated with flour and well distributed. In a smaller bowl, whisk together the egg, milk, and oil.

Make a well in the centre of the dry ingredients and all at once, pour the wet ingredients into the well.

Using a large spoon, quickly mix the wet ingredients into the dry ingredients, stopping when all of the dry ingredients have been moistened. The batter should be quite lumpy; this is a very thick batter.

Spoon or scoop the batter evenly into the 12 muffin compartments (about 2/3 full).  Bake for about 20 to 30 minutes, until nicely browned, and a toothpick inserted into the centre of a muffin comes out clean.

Let rest for 5 minutes before removing from pan and cooling on a rack.

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Completely Plain, but Delicious Croutons

For salad, especially Caesar, these are amazingly good, when made with good bread!

  • Day old crusty bread (good bread, NOT from-a-plastic-bag-bread!)
  • olive oil
  • salt and freshly ground black pepper*

Cut the loaf into small cubes; about 1.5cm is a good size.  Place into a large bowl, drizzle lightly with olive oil, sprinkle on some salt and pepper, tossing to coat. Spread onto a cookie sheet.  Place into a pre-heated 300F oven for 30 minutes.  Allow to cool.

*No need for seasoning  if you have a flavourful dressing like Caesar.

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High Protein Pancakes

  • 1/2 cup whole wheat flour
  • 1 cup cottage cheese
  • 4 eggs
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 Tablespoon wheat germ

Put the cottage cheese into a food processor, and blitz till very, very smooth.  Add eggs and blitz again till smooth. Add the vanilla, salt and wheat germ; pulse a couple of times. Dump in flour and pulse till incorporated.  If the batter is too thick to pour as pancake batter, add a small amount of milk until it is of the consistency that you like.  Heat up a skillet until droplets of water splashed onto it jump around and evaporate.  Pour a little canola oil onto the skillet, heat it, and spread it around.

Ladle batter onto skillet into the size and shape you like your pancakes to be.  Cook the first side until tiny holes — not just bubbles — appear in the surface of the pancake.  Flip over and cook the other side until golden.  Serve hot with your choice of topping, such as fresh fruit with whipped cream; butter and real maple syrup; applesauce; or a fruit sauce made with frozen berries, a little honey, a bit of cornstarch, and a tiny bit of water.

These freeze very well, and can be reheated in a dry frying pan, a toaster, or in the microwave.

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Banana-Bran-Chocolate Chip Muffins

1Cup Boiling Water
1 Cup Wheat Bran

1/2 cup mashed ripe banana (1 small)
1/3 cup packed brown sugar
1 egg, beaten
2 Tbsp vegetable oil
1 tsp vanilla

1 cup flour (whole wheat or all purpose or mixture)
1/3 cup skim milk powder
1+1/2 tsp baking powder
1+1/2 tsp baking soda
1/2 tsp salt

1/2 cup MINI chocolate chips (sometimes I use blueberries, fresh or frozen)

in large bowl, pour boiling water over bran; let stand for one hour. Mix in banana, sugar, egg, oil, vanilla

Mix together flour, skim milk powder, baking powder, baking soda and salt; add to bran mixture, stirring just until combined but NOT overmixed. QUICKLY add in about 1/2 cup MINI chocolate chips

Spoon into lightly greased or paper lined muffin cups, filling to top. Bake in 400F oven for 15 to 18 minutes or until golden and tops are firm to the touch. Check with a toothpick also, if you’re not certain about doneness.

Makes about 12 muffins

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Biscuit-style Cinnamon Rolls

Filling:
1/3 cup butter, very softened
1 cup brown sugar
3 teaspoons cinnamon

Biscuit:
2 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, cut into cubes
1 egg
2/3 cup milk

Directions

Preheat oven to 400F. Butter a 12-hole muffin pan (alternatively, use a buttered 9″ x 9″ cake pan).

Filling:
Mix brown sugar and cinnamon together. Set aside. Set aside butter that is very softened (almost melted).

Biscuit:
In large bowl, whisk together flour, sugar, baking powder and salt. Using pastry blender, cut in butter until mixture is crumbly.

In small bowl, whisk egg and milk together. Add all at once to the dry ingredients and mix with fork briefly to combine. Knead two or three times (very gently) against sides of bowl to make sure that all ingredients are incorporated.

Turn dough out onto a floured surface and roll or pat into a 9 or 10 inch square. Spread with softened butter; if it does not spread easily, cream it until it does. Spread cinnamon sugar filling over, and roll up like a jelly roll, pinching the long side to the roll when complete. Cut into 12 slices. Place each slice into a buttered muffin pan “hole”, or if using a 9″ x 9″ pan, nestle them into the square pan.

Bake at 400 degrees F. for 20 to 25 minutes. Remove from pan.

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