This one comes from my wife's recipe box collection. It's a vintage Bran Muffin recipe and it's the best! Hey, it's made with Raisin Bran Cereal, that's cool enough for me to be officially Hippy!
If you don't like Raisins or Nuts, simply remove the raisins and eliminate the nuts!
The Ultimate Hippy Bran Muffin:
Preheat the oven to 400 degrees.
Muffin Tins sprayed with a cooking spray.
This recipe makes a very large batter. We make it and whatever we don't use, we keep it refrigerated up to 6 weeks until we want to make more.
You'll know as soon as you see the amount of batter that it makes.
1 (15oz.) box of Raisin Bran Cereal
5 C Flour
3 C Granulated Sugar
5 tsp Baking Soda
2 tsp Salt
1 C chopped Walnuts
4 Eggs, beaten
1 C Vegetable Oil
1 qt. Buttermilk
In a large mixing bowl, the Dry ingredients:
Cereal
Flour
Sugar
Baking Soda
Salt
Walnuts
Mix well.
Wet Ingredients:
In a small bowl:
Eggs
Oil
Buttermilk
Whisk well.
Make a well in the dry ingredients and pour the wet ingredients into the well.
Do not beat, mix by hand, until moist.
Bake for 15 to 20 minutes.
The batter will keep in the refrigerator up to 6 weeks.
Enjoy!
Peace in the Kitchen!
Monday, September 22, 2014
Black Bean Burgers and Homemade Refried Black Beans from The Pioneer Woman, Ree Drummond
I appreciate the fact that Ree did these burgers on her show. I'm vegetarian and these looked incredible. I will definitely make them and I wanted to post the recipe on my blog for others to have.
This recipe makes one large or two small burgers.
This recipe makes one large or two small burgers.
2 C canned Black Beans, drained and mashed with a fork. I'll post her recipe for homemade refried Black Beans at the end. You can use them in this recipe or canned Black Beans.
1 C Seasoned Bread Crumbs
1.4 C grated Onion
1/2 tsp Chili Powder
1 Egg
Salt and freshly ground pepper, to taste.
Canola Oil or Vegetable Oil for frying.
In a mixing bowl:
Beans
Breadcrumbs
Onion
Chili Powder
Egg
Salt and Pepper to taste.
Form the mixture into 1 large, or 2 small patties.
Preheat a grill pan on medium high heat.
Brush it with oil and cook the burger for 4 minutes on each side.
Homemade Refried Black Beans:
1 pound of Dried Black Beans, soaked overnight in cold water.
4 Garlic Cloves, minced
1 large onion, diced
1/2 tsp Cumin
Salt and Pepper, to taste.
1 TBS Butter
Drain the beans and add them to a stock pot.
Cover with two inches of water.
Add:
Garlic
Onion
Cumin
Salt and Pepper to taste.
Simmer until the beans are tender and the liquid has turned into a thick sauce, about 11/2 - 2 hours.
Melt Butter in a skillet and add the beans.
Mash them, leaving some texture and cook on medium heat for 3 - 4 minutes.
Use these beans in the bean burger recipe or canned black beans and follow the directions for the burgers.
Enjoy!
Peace in the Kitchen!
In a mixing bowl:
Beans
Breadcrumbs
Onion
Chili Powder
Egg
Salt and Pepper to taste.
Form the mixture into 1 large, or 2 small patties.
Preheat a grill pan on medium high heat.
Brush it with oil and cook the burger for 4 minutes on each side.
Homemade Refried Black Beans:
1 pound of Dried Black Beans, soaked overnight in cold water.
4 Garlic Cloves, minced
1 large onion, diced
1/2 tsp Cumin
Salt and Pepper, to taste.
1 TBS Butter
Drain the beans and add them to a stock pot.
Cover with two inches of water.
Add:
Garlic
Onion
Cumin
Salt and Pepper to taste.
Simmer until the beans are tender and the liquid has turned into a thick sauce, about 11/2 - 2 hours.
Melt Butter in a skillet and add the beans.
Mash them, leaving some texture and cook on medium heat for 3 - 4 minutes.
Use these beans in the bean burger recipe or canned black beans and follow the directions for the burgers.
Enjoy!
Peace in the Kitchen!
Sunday, September 21, 2014
Apple Pie Cake or Peach Cake in a Springform Pan.
It's a take on the traditional French Tarte Tatin and a cross between an American Pie and Cake.
Apple Cake in a Springform Pan
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9 1/2"-10" Springform pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Cut a piece of round parchment paper for the bottom and brush it too.
I wrap the entire outside of the pan, including the bottom in a double layer of heavy duty foil.
8 - 12 Granny Smith Apples (I use Jonagold), sliced.
1 1/2 TBS Cinnamon/Sugar Mix. (1 1/4 TBS Sugar + 1/4 tsp Cinnamon)
3 Large Eggs
1 1/2 C Superfine White Sugar (Put granulated sugar in a food processor and pulse to create a superfine sugar)
1 1/2 C Vegetable Oil
3 TBS Vanilla
1 1/2 C Flour
Additional Cinnamon/Sugar for the top of the cake.
Begin by layering the apple slices in a spiral around the pan and coming up a little more that 2/3's up the side of the pan.
Sprinkle the entire top, evenly, with Cinnamon/Sugar mix.
In a Stand Mixer with a paddle attachment:
Eggs
Sugar
Beat for 3 minutes, until light and fluffy.
Add:
Oil
Vanilla
Continue beating.
Gradually add the flour, mixing on low speed, just until combined well.
Pour the batter evenly over the Apples.
Sprinkle the top evenly with additional Cinnamon/Sugar.
Tap the pan on a flat surface , several times, to allow the batter to sink into the Apple slices.
Bake 1 hour and 20 minutes, until a toothpick in the center comes out clean.
Remove the pan to a rack and cool completely.
Cover with plastic wrap.
Refrigerate several hours after it has cooled.
Release the cake to a serving platter.
Slice into wedges to serve.
The individual slices can be heated in a microwave.
Serve with Whipped Cream or Vanilla Ice Cream.
Enjoy!
Peace in the Kitchen!
Peach Cake in a Springform Pan:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9 1/2"-10" Springform pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Cut a piece of round parchment paper for the bottom and brush it too.
I wrap the entire outside of the pan, including the bottom in a double layer of heavy duty foil.
3 Large Ripe Peaches, cut into cubes.
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1 C Granulated Sugar, divided
6 TBS Butter, room temperature
1 Egg
1/2 C Buttermilk
1/2 tsp Vanilla
1/4 tsp Almond Extract
1 C Flour
1/2 C finely ground Almonds
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
Turbinado Sugar
In a bowl:
Peaches
Nutmeg
Cinnamon
2 TBS granulated Sugar
Mix well and set aside.
In a large mixing bowl: (Wet Ingredients)
Butter
Remaining Sugar
Cream together with a wooden spoon until smooth.
Add:
Egg
Buttermilk
Vanilla
Almond Extract
Stir to combine well.
In a bowl: (Dry Ingredients)
Flour
Baking Powder
Baking Soda
Salt
Whisk well.
Add to the Wet Ingredients, stirring just to combine.
Spoon batter into the pan.
Press Peaches evenly into the top of the batter.
Sprinkle evenly with Turbinado Sugar.
Bake for 10 minutes at 350 degrees.
Reduce temperature to 325 degrees and continue baking for 45 - 55 minutes. Until a toothpick in the center comes out clean.
Remove pan to a rack and cool for 10 minutes.
Release the cake onto a serving platter and cool completely.
Enjoy!
Peace in the Kitchen!
Pumpkin Cake with 2 ingredients and dusted with Confectioner's Sugar
Here's another easy Pumpkin dessert recipe using only 2 ingredients plus Confectioner's Sugar for dusting the cake instead of Icing.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking pan brushed with Pan Release Mix. (Equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well in a jar and refrigerated. I always have it available for all of my baking needs.
1 (18.25 oz.) Box of Spiced Pumpkin Cake Mix. I only use Duncan Hines Cake Mixes. It's what I learned when I was a cake decorator.
1 (15 oz.) can of 100% Pure Pumpkin
In a large bowl, with a wooden spoon:
Cake Mix
Pumpkin
Mix well, by hand with a wooden spoon, until well combined and smooth.
You can also do this process in a Stand Mixer. I opted for the Stand Mixer and photographed it.
Spread evenly in the prepared pan.
Bake 25 - 30 minutes, until a toothpick in the center comes out clean.
Remove pan to a rack and cool completely.
Just before serving, dust the cake with Confectioner's Sugar and cut into squares.
Place the squares on a serving platter and lightly dust again with the sugar. It makes a nice presentation.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking pan brushed with Pan Release Mix. (Equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well in a jar and refrigerated. I always have it available for all of my baking needs.
1 (18.25 oz.) Box of Spiced Pumpkin Cake Mix. I only use Duncan Hines Cake Mixes. It's what I learned when I was a cake decorator.
1 (15 oz.) can of 100% Pure Pumpkin
In a large bowl, with a wooden spoon:
Cake Mix
Pumpkin
Mix well, by hand with a wooden spoon, until well combined and smooth.
You can also do this process in a Stand Mixer. I opted for the Stand Mixer and photographed it.
Spread evenly in the prepared pan.
Bake 25 - 30 minutes, until a toothpick in the center comes out clean.
Remove pan to a rack and cool completely.
Just before serving, dust the cake with Confectioner's Sugar and cut into squares.
Place the squares on a serving platter and lightly dust again with the sugar. It makes a nice presentation.
Enjoy!
Peace in the Kitchen!
Pumpkin Brownies with 2 ingredients and Pumpkin Frosting.
It doesn't get much easier than this.
Pumpkin Brownies
Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 9" baking pan, completely lined with foil and sprayed with a cooking spray.
1- Family Size box (19.5oz.) Brownie Mix I use 1 bag of Ghirardelli Triple Chocolate Brownie Mix. It's the only brownie mix I ever use for all of my brownie recipes.
1 - (15oz.) can of 100% Pure Pumpkin
Frosting:
1/2 C Butter
2 C Confectioner's Sugar
1/2 tsp Pumpkin Pie Spice
In a medium mixing bowl:
Brownie Mix
Pumpkin
Mix by hand just until incorporated, don't over mix.
Spread batter into the pan.
Bake for 25 - 30 minutes until a toothpick in the center comes out clean.
Remove pan to a rack and cool completely.
Make the Frosting:
In a large bowl with an hand mixer:
Butter
Pumpkin
Beat until smooth.
Gradually add Confectioner's sugar in a few batches, on low speed.
Increase the speed and beat until fluffy.
Remove the brownies from the pan onto a flat surface.
Spread Frosting evenly over the brownies.
Cut into squares.
Enjoy!
Peace in the Kitchen!
Pumpkin Brownies
Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 9" baking pan, completely lined with foil and sprayed with a cooking spray.
1- Family Size box (19.5oz.) Brownie Mix I use 1 bag of Ghirardelli Triple Chocolate Brownie Mix. It's the only brownie mix I ever use for all of my brownie recipes.
1 - (15oz.) can of 100% Pure Pumpkin
Frosting:
1/2 C Butter
2 C Confectioner's Sugar
1/2 tsp Pumpkin Pie Spice
In a medium mixing bowl:
Brownie Mix
Pumpkin
Mix by hand just until incorporated, don't over mix.
Spread batter into the pan.
Bake for 25 - 30 minutes until a toothpick in the center comes out clean.
Remove pan to a rack and cool completely.
Make the Frosting:
In a large bowl with an hand mixer:
Butter
Pumpkin
Beat until smooth.
Gradually add Confectioner's sugar in a few batches, on low speed.
Increase the speed and beat until fluffy.
Remove the brownies from the pan onto a flat surface.
Spread Frosting evenly over the brownies.
Cut into squares.
Enjoy!
Peace in the Kitchen!
Cinnamon Chip Cookies
This needs no introduction or story. I just happen to like cinnamon!
1/2 butter, room temperature
1/2 C brown sugar
1/2 C granulated sugar
2 eggs
1 TBS vanilla
2 C cake flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1 - 10 oz. bag of cinnamon chips
Preheat the oven to 350 degrees.
In a stand mixer with a paddle attachment:
Beat butter and both sugars until creamy, light and fluffy.
Add eggs, one at a time, incorporating well after each one.
Add vanilla.
In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.
Add dry ingredients in small batches, to the wet ingredients.
Mixing well each time to completely incorporate.
Fold in cinnamon chips by hand.
Line a cookie sheet with parchment paper.
Use a medium cookie scoop and drop the cookies 2 " apart.
Bake for 7 - 8 minutes.
Remove from the oven and cool on the cookie sheet for 5 minutes.
Transfer to a cooling rack and cool completely.
Enjoy!
Peace in the Kitchen!
1/2 butter, room temperature
1/2 C brown sugar
1/2 C granulated sugar
2 eggs
1 TBS vanilla
2 C cake flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1 - 10 oz. bag of cinnamon chips
Preheat the oven to 350 degrees.
In a stand mixer with a paddle attachment:
Beat butter and both sugars until creamy, light and fluffy.
Add eggs, one at a time, incorporating well after each one.
Add vanilla.
In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.
Add dry ingredients in small batches, to the wet ingredients.
Mixing well each time to completely incorporate.
Fold in cinnamon chips by hand.
Line a cookie sheet with parchment paper.
Use a medium cookie scoop and drop the cookies 2 " apart.
Bake for 7 - 8 minutes.
Remove from the oven and cool on the cookie sheet for 5 minutes.
Transfer to a cooling rack and cool completely.
Enjoy!
Peace in the Kitchen!
French Goat Cheese Cookies
This is a recipe that I got from friends in France.
It may sound unusual to Americans, but these cookies are delicious.
1/2 pound butter, room temperature
2 C Sugar
3 eggs, room temperature, beaten
1 C Ricotta Cheese
1 C French Goat Cheese
4 C flour
1 TBS salt
1 tsp Baking Soda
1 TBS Vanilla
Icing:
2 C confectioner's sugar, sifted
2 TBS vanilla
2 TBS whole milk
In a stand mixer with a paddle attachment:
Cream together butter and sugar until creamy and smooth
Add:
eggs
ricotta cheese
goat cheese
Blend well
Add:
flour
salt
baking soda
vanilla
Blend well
Line a baking sheet with parchment paper.
Using a 1 1/2" cookie scoop, drop dough onto the pan.
Bake at 350 degrees for 10 - 12 minutes.
They will be lightly browned.
Cool on the pan for 5 minutes.
Transfer to a wire rack to cool completely.
Icing:
In a bowl, mix:
Confectioner's sugar
Vanilla
Milk
Put aside until ready to ice cookies.
Place the rack of cookies on top of a sheet pan and spoon icing over cookies.
Allow to dry before serving.
Enjoy!
Peace in the Kitchen!
It may sound unusual to Americans, but these cookies are delicious.
1/2 pound butter, room temperature
2 C Sugar
3 eggs, room temperature, beaten
1 C Ricotta Cheese
1 C French Goat Cheese
4 C flour
1 TBS salt
1 tsp Baking Soda
1 TBS Vanilla
Icing:
2 C confectioner's sugar, sifted
2 TBS vanilla
2 TBS whole milk
In a stand mixer with a paddle attachment:
Cream together butter and sugar until creamy and smooth
Add:
eggs
ricotta cheese
goat cheese
Blend well
Add:
flour
salt
baking soda
vanilla
Blend well
Line a baking sheet with parchment paper.
Using a 1 1/2" cookie scoop, drop dough onto the pan.
Bake at 350 degrees for 10 - 12 minutes.
They will be lightly browned.
Cool on the pan for 5 minutes.
Transfer to a wire rack to cool completely.
Icing:
In a bowl, mix:
Confectioner's sugar
Vanilla
Milk
Put aside until ready to ice cookies.
Place the rack of cookies on top of a sheet pan and spoon icing over cookies.
Allow to dry before serving.
Enjoy!
Peace in the Kitchen!
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