Cornbread Muffins

Cornbread Muffins

2 cups (240g) flour

1 cup (120g) cornmeal

1 cup (200g) sugar

1 ½ tablespoons baking powder

1 teaspoon salt

½ cup (8 tablespoons) butter - melted

½ cup oil

1 ¼ cups milk

3 large eggs

Preheat oven to 350 degrees and grease a muffin tin.

In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.

In a medium bowl mix together butter, oil, milk, and eggs.

Add wet ingredients to dry ingredients and mix until just combined.

Fill muffin tin cavities 1/2-2/3 full. Bake for 11-13 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).

Allow to cool for about 5 minutes before gently removing muffins from tin.

Chèvre sous vide egg bites

Inspired heavily by : https://recipes.anovaculinary.com/recipe/sous-vide-egg-bites-with-smoked-salmon-asparagus-and-goat-cheese

6 mason jars (4oz)
6 eggs
1/4 cup sour cream
3 oz chèvre
2.5 oz bacon bits
4 Spears asparagus sliced to 1/4” pieces

Cook 1 hour 170 degrees

Zucchini Muffins

From http://news.health.com/2011/06/29/zucchini-muffins/

Makes about 12 muffins
1.5 cups all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1.5 cups grated zucchini (about 2 small to medium-size zucc’s)
1/2 tsp. salt
2 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla extract (or vanilla paste)
1/3 cup canola oil
2 tsp. baking powder
Cinnamon and sugar for topping
1. Preheat oven to 375. In large bowl, whisk together flour, sugars, salt, baking powder, cinnamon, and nutmeg. Set aside.
2. In medium bowl, combine grated zucchini, eggs, vanilla, and oil. Stir well to combine, then gently stir into flour mixture. Be careful not to overwork this—it will lead to dense muffins!
3. Fill lined muffin tins about 3/4 of the way up with the batter and then sprinkle cinnamon and sugar on each. Bake for about 30 minutes or until golden.

Blueberry Buttermilk Pancakes

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons and 2 teaspoons milk
• 1 eggs
• 1 tablespoon and 2-1/4 teaspoons butter, melted
• 1/2 pint blueberries

Beat together liquid ingredients; blend together dry ingredients - add wet ingredients to dry and mix until just combined - do not overmix! Makes about 8 pancakes

Buttermilk Cheddar Biscuits

Shamelessly stolen from Ina Garten

Preheat oven to 425

2 C (+ additional for sprinkling/as needed) AP Flour
1.5 teaspoons Kosher salt
1 Tablespoons Baking Powder

combine in mixer bowl, attach paddle, stir on low, then add:

1.5 sticks (12 T) diced, cold, unsalted butter

continue to mix until butter is pea sized, then combine the following in a glass bowl or cup:

1 egg (cold) - recipe calls for Xtra large egg, I simply used a large egg)
1/2 C shaken, cold buttermilk

add to the flour mixture while continuing to stir on low, when just combined, combine the following in a small bowl:

1 C grated sharp white cheddar
1 small handful of AP flour, tossed to coat cheese

Add the cheese mixer to the dough, mix until combined and then turn out onto a floured surface. Roll into 5" x 10" rectangle and cut into 8 pieces. Brush with egg wash (1 egg beaten with 1 T water) and sprinkle with flaked sea salt. Bake on parchement lines sheet for 20 - 25 minutes.

Modifications:

I totally forgot the egg wash and sea salt - still tasty!

I think that these would be even better as drop biscuits brushed with garlic butter after they come out of the oven!

Sweet Potato, Yukon,Gold, Vidalia and Sausage Home Fries

... in Duck Fat!

• 3 Tbsp Duck Fat


• 1/2 large Vidalia Onion, long thin strips


• 1 large Sweet Potato, peeled, 3/4" dice


• 2 Medium Yukon Gold potatoes, peeled, 3/4" dice


• 4 -5 cooked sweet Italian sausages


• salt & pepper to taste

Preheat skillet (with lid) over medium-high heat and add the duck fat - when the duck fat is hot, add the potatoes and the onion. Toss to coat everything in the duck fat, reduce heat to medium and cover with lid for about 10 minutes - the potatoes should be cooked through and the onions translucent ... and the bottom should be crispy!

Add in the sausage and salt & pepper to taste, stir to copmbine and continue to cook uncovered for 10 - 15 minutes, stirring only occassionally. (Too much stirring and no crisy edges will form.) It is important not to overcrowd the pan - it will still taste good but it won't get crispy.

Thoughts for next time include adding apples to the mix or perhaps grilled pineapple chunks. I served this with cornbread waffles (Jiffy cornbread mix, 3/4 C milk, 1 egg & 2 Tbsp oil - mix together and cook as if they are waffles.)

Home Fries

• Approx 3 Tbsp duck fat total (or sub in olive oil, butter, bacon fat, etc.)


• 1/2 large Vidalia onion, cut into long strips


• 4 - 6 smallish Yukon Gold potatoes, peeled and cut into 3/4" cubes


• salt and pepper to taste

Heat 12" skillet (with good fitting lid) on medium-high heat and add 2 Tbsp duck fat. When duck fat is hot, add onions and potatoes, toss to coat in the fat, lower heat to medium and then cover with lid. Let this cook for at least 10 minutes, until a nice brown crust is on the bottom of the potatoes and the potatoes are cooked through and onions translucent. Remove lid and add the remaining Tbsp of duck fat on top of the potatoes. This should cook for another 15 minutes or so - turn every so often - the goal is to get all sides of the potatoes browned and the onions carmelized and that will happen better the less it is disturbed.

Servie immediately or put in 250 - 300 oven to keep warm until serving.

Bisquick Muffins

2 C Bisquick
2 T sugar
1 C milk
1 egg

Add sugar to Bisquick. Stir in milk and well beaten egg. Mix well and fill well greased muffin pans 2/3 full. Bake in a moderately hot oven (400 F.) for 20 minutes.Amount: 12 fluffy, high muffins

I add in diced apple to make apple muffins - 1-2 apples (3/4 - 1 C approx)

Bagels!

bagels

Ingredients

• 4 1/4 cups all-purpose flour (I wound up using less than entire amount)
• 2 (.25 ounce) packages active dry yeast (4.5 t of yeast)
• 1 1/2 cups warm water (110 degrees F/45 degrees C) (I went slightly higher since it was mixed with the flour)
• 3 tablespoons white sugar
• 1 tablespoon salt (kosher)
• 1 tablespoon white sugar - to add to boiling water

Directions

1. In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.
2. Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes. (I wound up incorporating more flour while kneading, but still not entire amount called for in recipe)
3. Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes. (I made 8 bagels instead - they were a good size. I let them rise in the oven (unheated) for an hour instead of the 20 minutes)
4. Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.
5. When the bagels are ready, put 4 or 5 bagels into the water (3 at a time MAX!), and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet (I used parchment paper instead of grease), and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes (here is where I went wrong - I set the oven for 350 instead. They were okay - on par with a Lenders bagel from the freezer case. Baked them for 35 minutes even though I had gone through the broiling step which was supposed to reduce cook time.) Remove from oven, eat hot or cold.
6. Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet (I used parchment paper) prior to boiling them. Broil them five inches from heat for 1 to 1-1/2 minutes on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough.

Strawberry Smoothie

It’s easy and tasty – I just toss the following in the blender and let it work its magic:

2-3 ice cubes
8-12 frozen whole strawberries (depends on size of berries)
½ Cup of low fat vanilla yogurt
½ Cup of low fat milk