OATMEAL MUFFINS BY FARM JOURNAL

I added half a chopped apple and sprinkled the tops with cinnamon sugar.  Recipe says 12 but I made them a bit larger so only got 9 muffins. 

Oatmeal Muffins
Farm Journal
Country Fair Cookbook copyright 1984
1 cup flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup quick-cooking oats
1/2 cup packed light brown sugar
1 cup buttermilk
1 egg, beaten
1/4 cup cooking oil
In a bowl combine the buttermilk, oatmeal, and brown sugar. Let rest for about 10 minutes. Then add the egg and oil and stir. Then add the remaining ingredients and stir just enough to moisten all the ingredients. Using a small ice-cream scoop, scoop the batter into 2 1/2 inch sprayed muffins tins. Bake for about 20-25 minutes at 375 degrees. 

Buttermilk Cupcakes with Chocolate frosting

Bobby's Yellow buttermilk and sour cream cake with Chocolate sour cream frosting
Paula Deen Holiday Baking October 2010

1 cup of softened butter
2 cups sugar
4 large eggs
1 tsp vanilla
3 cups regular flour
1/2 tsp baking soda
1 Tablespoon baking powder
1 cup buttermilk
1/2 cup sour cream

preheat oven to 350 degrees. This recipe will make 2 (8inch) layers. I got 24 cupcakes.

In your mixing bowl add your butter and sugar and blend, then add the eggs one at a time and beat well after each egg. Stir in the vanilla. In another bowl mix all the dry ingredients and alternately adding some of the dry ingredients to the butter mixture along with some of the buttermilk. Continue this pattern until all ingredients have been added and mixed. In the end mix in the sour cream.

Chocolate Frosting ( if making just cupcakes you could make just 1/2 this recipe)

12 (1 ounce) squares of semi-sweet chocolate, chopped
1/2 cup butter
1 cup sour cream
6 cup 10x sugar

Using your double boiler combine the chocolate and butter. Cook over simmering water till melted. Let cool for a while. Stir in the sour cream and the confectioner's sugar. Frost

Pasta with Sausage, Shrimp & Peperoncini

Pasta with Sausage, Shrimp & Peperoncini

Bon appetit February 2011 readers' favorite restaurant recipes
Storie Street Grille Blowing Rock, North Carolina

1 tablespoon olive oil
1 pound of Italian sausages, either spicy or mild
1/2 cup sliced peperoncini plus 1/2 to 1 cup liquid from jar
1/2 cup chopped shallots
2 cloves of garlic, chopped
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1/4 tsp cayenne pepper
24 ounce jar of marinara sauce
3/4 cups of heavy whipping cream
1 pound of uncooked large shrimp
8 ounces penne pasta, cooked and drained and kept warm
3 tbsp of grated Asiago cheese
In a large saucepan, cook the pasta according to directions on box. Drain reserving 1/2 cup of the pasta water. This will be added later to the sauce. Keep pasta warm.
Using your large dutch oven, place 1 tbsp of olive oil, add the sausage, and cook until no longer pink. Add the shallots, garlic and peperoncini along with the spices. Cook for about 5 minutes then add the liquid peperoncini juice. (I didn't have the 1 cup so only used what I got out of the jar about 1/2 cup. Didn't seem to make any difference in the final sauce. Cook for a couple of minutes then add the marinara sauce, peeled and de-veined shrimp, and the whipping cream watching so that you don't overcook. Keep stirring frequently and the shrimp will be cooked in a few minutes. Stir in the 3 tbsp of cheese and the 1/2 cup of pasta water.
Serve over the penne pasta with addition Asiago cheese    enjoy the flavors. 

Chicken Parmesan

Paula Deen is my favorite.  I have been cooking with her for a long time. I get her magazine and it just makes me want to cook or bake.  I agree with her ...butter.... is good.  This recipe was in a magazine and is very good.     


Quick chicken Parmesan
by Paula Deen Serves 4 http://www.pauladeen.com

3/4 cup panko bread crumbs
1/2 cup grated parmesan cheese
1 1/2 tsp italian seasoning
1 tsp salt
1/2 tsp ground black pepper
1 large egg
1 1/2 pounds chicken tenderloins or 3 medium size chicken breast that you will cut in long thick slices
4 tablespoons olive oil,
1 (6 ounce ) bag baby spinach
1 (26 ounce) jar pasta sauce, or Barilla marinara Sauce
1 cup shredded mozzarella cheese
1 (16 ounce) box fettuccini, cooked per instructions on box

In a pie plate, combine bread crumbs, parmesan cheese, italian seasoning, salt and pepper.
In another pie plate, lightly beat the egg. Dip chicken in egg, then dredge in bread crumb mixture.
In a large oven-proof skillet, heat 3 tablespoons of olive oil over medium heat. Cook chicken until golden brown, remove chicken from pan.  his will be going in the oven at the end. Watch your saute pan so that you don't burn or get the heat to high. Add remaining 1 tbsp oil to skillet, add the spinach, cook and keep turning over till the spinach is wilted. Remove spinach from pan, and set aside. Using the same pan, add pasta sauce to skillet, place chicken over pasta sauce, then spread the spinach and cheese. Heat your oven to 350 degrees and place covered in oven and bake till heated, bubbly and the cheese has melted. You may want to remove the cover a few minutes to help melt the cheese. Serve over hot cooked pasta.

                 

Chocolate Donuts

In my early childhood my mom helped at a donut shop, I would go with her,  I always had a chocolate sugared donut and chocolate milk.  In my later years when living out of the state of Maine I never found a chocolate donut that I liked,  so when I would come back to visit that would be first on my list.  A Chocolate Sugared donut.   And today I can make my own and these are sugared, crunchy, and very good.  Today my taste testers, Tim, Heidi and Em and Deb came by today to enjoy these donuts.  Its always a pleasure to cook something good and others to enjoy the flavors of what you made. So for that I thank you.   

Chocolate Donuts
All Maine Cooking
Collection of treasured recipes from the Pine Tree State
Copyright 1967
3 squares of unsweetened baking chocolate
3 tbsp butter
2 eggs
1 1/4 cup sugar
1 cup buttermilk
2 tsp vanilla
3 1/2 cups flour
1 1/4 tsp soda
3 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
In a double boiler melt the chocolate and butter. Add the remaining ingredients in a large bowl then add the melted chocolate. Mix and place in refrigerator for a few hours or overnight. On a floured pastry board sprinkle with a little flour and roll out to about 1/2 inch thick. Melt shortening in your large deep sided spider, heat the oil to about 360 degrees. Fry a few at a time till dark brown, making sure they are cooked inside. Remove to a paper towel lined pan and allow to cool. Then coat with sugar.
I had to change the recipe a bit, my first attempt the dough was very sticky so I reduced the amount of buttermilk and increased the flour. Second attempt was successful.

I haven’t added any recipes to this blog for a long time.   And the ways for posting have changed. I can’t even reply to your message.  

Sorry about the message but I can’t find the cookbook so I’d suggest starting with 3/4 cup buttermilk.  Good luck.  

CORN CHOWDER

This is for you, Morgan. 

Corn Chowder
6-8 slices of slab bacon
2 medium onions, finely chopped
2 cups chicken broth
3 potatoes, peeled, cut in 1/2 inch cubes
2 cans cream of corn
2 cans whole kernel corn
2 cups regular milk
2 cups 1/2 and 1/2
1/2 tsp ground sage
1 tbsp dried parsley
salt and pepper
4 tbsp of butter
Using your dutch oven, cook the bacon til crisp. Using the bacon fat cook the onions, but do not brown. Saute them until soft. Add the potatoes and the 2 cups of chicken broth. Cook potatoes until soft about 6-8 minutes. Watch them so they don't get overcooked. Add all the corn, seasonings and the milk and 4 tbsp of butter. Allow to cool then place in the refrigerator and enjoy the next day. Corn chowder always taste better after allowing to set. It improves with age.

Made by Lynn for Secret Recipe Club  9/19/2011

Orange Fruit Dip

                      
Orange Fruit Dip

8 oz cream cheese
7 oz jar marshmallow creme
2 Tbsp fresh orange juice
1/2 tsp pure orange extract
Mix all the ingredients. Place in the refrigerator until serving time. Serve with strawberries, apple slices, pineapples, melon , grapes.

Brown Butter Pumpkin Cupcakes

So today I had a reason to bake, Dick will take these to work for our buddy Big Rod. He is celebrating a milestone and I am sure the guys will all approve of today's dessert. The house was so fragrant today with making apple cookies, and these beautiful cupcakes.  They are worth the effort in my book.  This recipe will be made again.  Go check out fine Cooking.com and I think you will agree.
Brown Butter Pumpkin Layer Cake
finecooking



Cake or cupcakes: I got 23 cupcakes using my 1 1/2 inch scoop

3/4 cups butter, which you will brown ( using your fry pan melt the butter over medium heat and swirl in pan until it becomes a nutty golden brown. This will take a few minutes so watch closely so you don't burn it, let this cool for about 15 minutes.
1 1/2 cup pumpkin
2 cups flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp ground ginger
3/4 tsp salt
1/4 tsp ground cloves
1 1/2 cup sugar
2/3 cups light brown sugar
2 large eggs
1/3 cup buttermilk

Topping: Cut this in half if making cupcakes you will have plenty to sprinkle on top
1 1/2 Tbsp butter
2/3 cups pecans (chopped fine)
1/2 cup unsalted, raw, hulled pepitas ( I used all pecans)
2 Tbsp light brown sugar (packed)
1/4 tsp salt
1 1/2 tbsp chopped crystallized ginger


Frosting:
1/2 cup butter room temp
1 (8 ounce) package of cream cheese, room temp
1/4 cup packed light brown sugar
1 1/4 cup of confectioner's sugar
1 tsp vanilla
In your mixer bowl, add the sugar, pumpkin, brown sugar, eggs, and buttermilk. Mix well using your mixer. In another bowl add the flour and spices then Using a wooden spoon add this to the wet ingredients in the mixer bowl. Then add the cooled brown butter and combine until all mixed together. Divide batter between 2 round cakes pans that have been buttered and floured. Bake at 350 degrees for 25-30 minutes. Watch them so you do not over bake them. Bake until a toothpick comes out clean in the center of the cakes.
Frosting: At room temp for the butter and cream cheese, Place these ingredients in your mixer bowl. Add the remaining ingredients and mix until light and fluffy.

Topping: I made cupcakes so you could cut the recipe in half and you will have plenty to sprinkle on top of each cupcake. I didn't use the pepitas nuts. I used all pecans. Crystallized ginger is expensive but you could add a very small pinch of ground ginger to give a bit of a ginger taste.

Using the same fry pan you used to make the brown butter, add the butter, allow to melt then add the pecans, brown sugar, salt, and crystallized ginger and mix well so all the nuts get coated.

Have shared this recipe with

sweet-as-sugar-cookies

Baked Macaroni and Cheese

Baked Macaroni and Cheese
1 (14.5 ounce) box of elbow macaroni
4 tbsp butter
3 tbsp flour
1/4 tsp dry mustard
1 dash of worcestershire sauce
2 cups milk or evaporated milk ( one can isn't quite enough add milk to make the 2 cups
4 cups grated Cabot Sharp Cheddar about 16 ounces
1/2 cup buttered bread crumbs
Cook macaroni , drain and set aside. Using the same pot melt butter and then add the flour and make a smooth paste. Over medium heat cook for a few minutes then slowly add the milk and cheese and the remaining ingredients except the bread crumbs. Put in a buttered casserole and sprinkle with the bread crumbs. Bake for 20-30 mins or until golden brown.

APPLE SPICED COOKIES

Apple Spiced Cookies
thenaptimechef
Also listed on community Recipes of finecooking.com
finecooking

1/2 cup shortening
1 1/3 cup dark brown sugar
1 egg
1/4 cup milk
2 1/4 cup flour
1 tsp baking soda
1/2 tsp cloves
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 cup chopped pecans, or walnuts
1 cup chopped macintosh apple (1 medium size apple)
1/2 cup raisins optional

In your mixer bowl add the sugar, shortening and mix til blended. Add egg, milk, spices, flour. Mix then add the chopped apple, raisins and chopped nuts. use your small baking scoop and place heaping scoops of dough on parchment paper and using fork press down the tops of each cookie. Bake at 350 for about 12 minutes.