Kitchen Hint of the Day!

December 30, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Healthy Muffins and Quick Breads…………

Prepare muffins and quick breads with less saturated fat and fewer calories. Try swapping out the oil for applesauce in your favorite recipe.

Quick Breads – Classic Scones

March 1, 2015 at 6:35 AM | Posted in Cooking Light | Leave a comment
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Another good one from Cooking Light!



Classic Scones
These barely sweet scones are delicious with strawberry jam. Try substituting other dried fruits, such as cranberries or blueberries, for the currants.

Cooking Light OCTOBER 2006Cooking Light

Yield: 12 servings (serving size: 1 scone)
2 cups all-purpose flour (about 9 ounces)
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
1/2 cup fat-free milk
1/4 teaspoon vanilla extract
1 large egg white
1/3 cup dried currants
2 teaspoons fat-free milk
2 teaspoons turbinado or granulated sugar
Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine 1/2 cup milk, vanilla, and egg white in a bowl. Add milk mixture to flour mixture, stirring just until moist (dough will be soft). Turn dough out onto a lightly floured surface. Sprinkle surface of dough with dried currants. With floured hands, knead 4 times or just until the currants are incorporated.

Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into, but not through, dough. Brush 2 teaspoons milk over surface of dough; sprinkle with 2 teaspoons turbinado sugar. Bake at 425° for 17 minutes or until golden. Serve warm, or cool on a wire rack.

Nutritional Information
Amount per serving
Calories: 149 Calories from fat: 30% Fat: 5g Saturated fat: 3g Monounsaturated fat: 1.3g Polyunsaturated fat: 0.3g Protein: 3g Carbohydrate: 23.4g Fiber: 0.8g Cholesterol: 13mg Iron: 1.2mg Sodium: 203mg Calcium: 56mg

Tuscan Lemon Muffins

January 11, 2015 at 6:30 AM | Posted in Cooking Light | Leave a comment
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Another tasty Quick Bread recipe from Cooking light, Tuscan Lemon Muffins.


Tuscan Lemon Muffins


Using ricotta cheese ensures a light and fluffy texture while resulting in a moist and delicious muffin. Enjoy these lemony treats for breakfast or a sweet snack.
Yield: 12 servings (serving size: 1 muffin)Cooking Light

7.9 ounces all-purpose flour (1 3/4 cups)
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup part-skim ricotta cheese
1/2 cup water
1/4 cup olive oil
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 large egg, lightly beaten
Cooking spray
2 tablespoons turbinado sugar

1. Preheat oven to 375°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt); make a well in center. Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist.

3. Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Sprinkle turbinado sugar over batter. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

Nutritional Information
Amount per serving
Calories: 186 Fat: 6.2g Saturated fat: 1.5g Monounsaturated fat: 3.4g Polyunsaturated fat: 0.6g Protein: 4g Carbohydrate: 29.5g Fiber: 0.6g Cholesterol: 21mg Iron: 1mg Sodium: 160mg Calcium: 81mg

Maple-Stout Quick Bread

January 6, 2015 at 6:29 AM | Posted in Cooking Light, dessert | Leave a comment
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Another Quick Bread Classic from Cooking Light, Maple-Stout Quick Bread.

Maple-Stout Quick Bread
Stout beer—think of Guinness, with its black color and intense richness—gives this bread a slightly bitter background note and gorgeous nut-brown hue.


IngredientsCooking Light
7.88 ounces all-purpose flour (about 1 3/4 cups)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
3/4 cup packed dark brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup stout beer
1/2 cup fat-free sour cream
5 tablespoons maple syrup, divided
Baking spray with flour (such as Baker’s Joy)
5 tablespoons powdered sugar

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt, stirring well with a whisk. Place butter and brown sugar in a large mixing bowl; beat with a mixer at high speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine beer, sour cream, and 1/4 cup syrup, stirring well with a whisk. Beating at low speed, add flour mixture and beer mixture alternately to the butter mixture, beginning and ending with flour mixture; beat just until combined.

3. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Bake at 350° for 43 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.

4. Place powdered sugar in a small bowl. Add remaining 1 tablespoon syrup; stir until smooth. Drizzle glaze over cooled bread; let stand until set, if desired.

Nutritional Information
Amount per serving
Calories: 190 Fat: 5.7g Saturated fat: 3.3g Monounsaturated fat: 1.6g Polyunsaturated fat: 0.4g Protein: 2.9g Carbohydrate: 31.9g Fiber: 0.4g Cholesterol: 40mg Iron: 1mg Sodium: 247mg Calcium: 33mg

One of America’s Favorites – the Muffin

October 20, 2014 at 5:18 AM | Posted in One of America's Favorites | Leave a comment
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The term muffin typically refers to an individual sized quick bread product which can be sweet or savory. The typical American muffin is similar to a cupcake in size and cooking methods. These can come in both savory varieties, such as corn or cheese muffins, or sweet varieties such as blueberry or banana.

Muffin also refers to a flatter disk-shaped bread of English origin, commonly referred to as an English muffin outside the United Kingdom. These muffins are also popular in Commonwealth countries and the United States.





American Muffins

Recipes for quick bread muffins are common in 19th-century American cookbooks. Recipes for yeast-based muffins, which were sometimes called “common muffins” or “wheat muffins” in 19th-century American cookbooks, can be found in much older cookbooks. In her Boston Cooking-School Cook Book, Fannie Farmer gave recipes for both types of muffins, both those that used yeast to raise the dough and those that used a quick bread method, using muffin rings to shape the English muffins. Farmer indicated that stove top “baking”, as is done with yeast dough, was a useful method when baking in an oven was not practical.





English Muffins

English Muffins

English muffin

The English muffin is a type of yeast-leavened bread; generally about 4 in (10 cm) round and 1.5 in (3.8 cm) tall. Rather than being oven-baked, they are cooked in a griddle on the stove top and flipped from side-to-side, which results in their typical flattened shape rather than the rounded top seen in baked rolls or cake-type muffins.

The name is first found in print in 1703, spelled moofin; it is of uncertain origin but possibly derived from the Low German Muffen, the plural of Muffe meaning a small cake, or possibly with some connection to the Old French moufflet meaning soft as said of bread.




A blueberry muffin in a paper muffin cup.

A blueberry muffin in a paper muffin cup.

Muffin cups

Muffin cups or cases are usually round sheets of paper, foil, or silicone with scallop-pressed edges, giving the muffin a round cup shape. They are used in the baking of muffins to line the bottoms of muffin tins, to facilitate the easy removal of the finished muffin from the tin.

A variety of sizes for muffin cases are available. Slightly different sizes are considered “standard” in different countries. Miniature cases are commonly 1 to 1.25 in (25 to 32 mm) in diameter at the base and .75 in (19 mm) tall. Standard-size cases range from 1.75 to 2 millimetres (0.069 to 0.079 in) in diameter at the base and are 1.25 to 1.5 in (32 to 38 mm) tall. Some jumbo-size cases can hold more than twice the size of standard cases. Australian and Swedish bakers are accustomed to taller paper cases with a larger diameter at the top than American and British bakers.

The advantage to cooks is easier removal and cleanup, more precise form, and moister muffins; however, using them will prevent a crust from forming.


What to do with – Leftover Corn on the Cob

November 15, 2013 at 9:08 AM | Posted in leftovers | 1 Comment
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Ears of corn leftover from one of the upcoming Holiday Dinners, here’s a good recipe to use them on. It’s from the How Stuff Works web site, The link to the post and site are at the end of the post.



Mini Corn Muffins
Corn muffins are the perfect complement to a plethora of dishes — barbecue ribs, chili and marinated chicken. They’re even delicious crumbled up over a salad in place of croutons. And what makes these mini corn muffins delicious is they use whole corn kernels in addition to cornmeal — and they’re simple to make. The recipe starts with a corn muffin mix, but is doctored up for a moister, fresher side item. If you don’t have a mini muffin pan, you can always make these in a standard muffin pan. You’ll just need to keep an eye on them, as they’ll need to bake a bit longer.
Cook Time 15 minutes
Prep Time 12 minutes
Yield 24 to 28 mini muffins
8 1/2 oz package of corn muffin mix
1/3 cup milk
1 egg, beaten
3/4 cup finely shredded cheddar cheese, divided
1 large ear of corn, kernels cut from cob
Preheat oven to 375 degrees Fahrenheit. Spray mini muffin tin with nonstick cooking spray.
Combine corn muffin mix, milk and egg in medium bowl until blended. Stir in corn and 1/2 cup cheese.
Spoon 1 tablespoon batter into each muffin cup. Top with 1/2 teaspoon remaining cheese. Bake 12 to 15 minutes or until lightly browned. Serve warm.

Kitchen Hints of the Day!

July 25, 2013 at 7:34 AM | Posted in baking, Kitchen Hints | Leave a comment
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Hint #1 – When your done with an afternoon of baking, sprinkle your messy countertop with salt, and the doughy, floury mess that you’ve left behind can be easily wiped away with a damp sponge.



Hint #2 – The quickest way to reheat biscuits or rolls? Sprinkle them lightly with water and wrap them in foil. It should take about 5 minutes in a preheated 350 degree oven.

Kitchen Hints of the Day!

July 23, 2013 at 7:28 AM | Posted in baking, Kitchen Hints | Leave a comment
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Hint #1 – To easily remove muffins or rolls from a pan, set the pan on a damp towel for about 30 seconds. Use an old towel, because the pan might stick.


Hint #2 – If the delicious muffins you slaved over have gone stale, here’s an easy trick to make them fresh again: Place them in a brown paper bag and squirt them with water two or three times from a spray bottle. Then place the bag in your oven with just the pilot light on overnight. By morning, they’ll be ready for breakfast.

Kitchen Hint of the Day!

July 6, 2013 at 8:03 AM | Posted in baking, Kitchen Hints | 5 Comments
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Making cupcakes or muffins and don’t have enough batter to fill the tin Before sticking them in the oven, fill the empty holes in the tin halfway with water. It will extend the life of the tin and make sure the other muffins bake evenly.

Kitchen Hint of the Day!

December 23, 2012 at 1:07 PM | Posted in BEEF, cooking, Food | Leave a comment
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To tenderize tough meat without a tenderizer, use baking soda. Just rub baking soda all over the meat, refrigerate for a few hours, and rinse well before cooking. For extra tenderizing, cover the meat with slices of kiwi.


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