Feeling Corny?

It's been cold up here in the northwest!  Lots of snow, which is gorgeous.  Last night I was feeling in the mood for some nice warm comfort food and decided on chili.  To go with that, I wanted cornbread, but not dry cornbread, something warm and filling and not as crumbly.  I had a few different recipes from different friends and looked them over.  Unfortunately I had ALMOST all the ingredients.  I was missing a couple key ingredients, namely a cornbread mix.  So I grabbed my box of corn meal, turned on my imagination, uh... culinary expertise, and came up with this recipe, which was divine. It's also incredibly easy - an "open, dump and mix" recipe! We drizzled it with honey and it was so delicious.  It could stand by itself it was so good and filling.  It's our go to cornbread now for sure!

So go to it! You won't regret it!

Deluxe Cornbread 
Ingredients:
1 cup yellow corn meal
1 cup flour (used white whole wheat)
1 Tbsp. baking powder
1 tsp. salt
3 Tbsp. honey
1 can corn, drained
1 can creamed corn
2 eggs
1/2 cup butter, melted
1 cup sour cream

Method:
1.)  Pre-heat oven to 375 degrees
2.)  Grease a 8X8 or 9X9 pan - it's pretty thick - you can use a bigger pan to make a thinner bread, just be sure to reduce the heat to 350 and cook for less time.
3.)  Mix cornmeal, flour, baking powder and salt together.
4.)  Add remaining ingredients and mix well.
5.)  Spread into greased pan and cook for 45-60 minutes, until bread is golden on top and knife inserted in the center of the bread comes out clean.


Click here for printable link

A most enjoyable way to cook!

Today's post is a little different.  There is no recipe.  I wanted to tell you about one of our favorite ways to cook, the method of cooking that gets the whole family excited.  It's known as Raclette.  Now Raclette is a type of cheese used for cooking, but it's also a method of cooking.  The word Raclette comes from the French racler, which means to scrape.  This method "cooking" originated in the Swiss Alps among shepherds and herdsmen.  The cheese was easy to transport and when heated on rocks near the campfire, melted nicely onto potatoes and was often accompanied by pickles and onions.  There have been many methods by which people have re-created Raclette over the years.  The Raclette grill is a very popular one.  I was first introduced to it on a trip to Germany to visit my sister and her host family.  We had this for dinner one night and I fell in love with the whole idea of it.  Basically you choose your favorite meats, cheeses and vegetables and sit around the Raclette grill and create your own signature dishes.  You can grill meats and vegetables on top while melting cheese over potatoes in your Raclette pans below. The pans, which I call shovels, (because that's what they look like) are relatively small, which means you can try many different combinations of meats, potato, vegetable and cheese.  We added spices and sauces to the mix too. The possibilities are endless!!!The best part is the socializing that occurs while you create.  Many of our best dinners and breakfasts have been around the Raclette grill.

The sky is the limit with this fun little machine!

Our "Raclette Breakfast" yesterday with Will and Anna.

It's good for you!!!!!

This is a recipe I'm very proud of because I made it up myself.  I wanted something healthy to eat for breakfast, for a snack or to put in lunches, something very versatile that I felt good about giving my boys, as well as my husband and myself.  I packed this with fruit and vegetables.  The sweetness comes from the bananas and vanilla.  There is NO extra sugar in here.  I waited with trepidation as my guys tasted them.  Nothing but smiles and requests for more.  You won't miss the added sugar and you'll feel really good about the great stuff you're putting in your body!

I also tried out a technique I discovered on Pinterest when I made these muffins today.  I only have 1 muffin pan and this recipe makes 24.  Using a cookie sheet and the metal rings for canning jar lids, I created another 12 muffin cups!  Check it out!  

So go ahead and make a batch and eat just as many as you like!  No guilt here!  They're good for you!!

Morning Glory Muffins 
Ingredients:
2 eggs
1/2 cup vegetable oil
1/4 cup buttermilk *almond milk works too
2  cups of mashed bananas

2 teaspoons vanilla

2 cups flour (I used white whole wheat)
1/2 cups rolled oats
2 tsp. baking soda for a denser muffin or 1 tsp. baking soda & 1 tsp. baking powder for a lighter muffin.
2 teaspoons ground cinnamon
1 tsp. ground nutmeg
1/8 tsp. ground ginger
1/2 teaspoon salt

1 1/2 cups shredded carrots

1 cup shredded apples

1/2 cup dried fruit, pick your favorite!

Method:
Heat oven to 350 degrees. Place paper baking cups in regular-size muffin cups.

In a large bowl beat eggs, oil, buttermilk, mashed bananas, and vanilla with a wire whisk until well blended. Fold in rolled oats.

In another bowl combine flour, baking soda, cinnamon, nutmeg & ginger, and salt. Mix well.

Combine wet and dry ingredients. Mix together.

Fold in shredded carrots, apple, and dried fruit.

Fill muffin cups about 3.4 of the way full.

Bake for 20 - 25 minutes, or until a toothpick inserted in center comes out clean.

Cool for 5 minutes and remove from muffin pans.

Click here for printable recipe

Somewhere between a biscuit and a muffin.

This recipe was also one tested on my small group.  They have become my official taste testers for any sweet treats.  I don't think it's a job any of them are upset about, thankfully.  So far, it's been mostly good reviews and if it isn't, well then you certainly won't be reading about it here!!!  These "puffs" are a cross between a biscuit and a muffin.  A nice tall glass of milk or a steaming cup of tea or coffee would be the ideal accompaniment.  I based this loosly on a recipe found in a Gooseberry Patch, Tastes of Fall cookbook.  I adapted it heavily because as much as I love baking sweet treats, even I draw the line at too much sugar and butter.  I cut the sugar in half and the oil by a third.  I also decided NOT to roll the baked muffin in melted butter and then in 1 cup of sugar cinnamon mix.  Feel free to add this back in if it sounds good to you.  I was very pleased with the end result, it is perfect for breakfast or a snack.

Spice Puffs   
Ingredients:
3 cups of flour (used white whole wheat)
1/8 tsp. salt
1 tsp. baking powder
2 Tbsp. of cinnamon
1/4 tsp. nutmeg
1/8 tsp. ground ginger
1 cup of sugar
1 cup of oil
2 eggs
1 Tbsp. vanilla extract
1 cup milk

For topping:
2 Tbsp. cinnamon
2 Tbsp. sugar

Method:
1.)  Combine flour, salt, baking powder and 2 Tbsp. of cinnamon.
2.)  In separate bowl, mix sugar, oil, eggs and vanilla together and blend for 1 minute @ medium speed.
3.)  Add eggs mixture to flour mixture and add milk, mixing well.
4.)  Fill greased muffin tins 2/3 full of batter.
5.)  Sprinkle the tops of the muffins with the cinnamon/sugar mixture
6.)  Bake at 350 degrees for 20 minutes.
*** Makes 12-14 muffins.

Click here for printable recipe

German Baking

One thing I remember vividly from my time in Germany is walking into a bakery and being overwhelmed by the wonderful aroma and endless choices of baked good available to me.  I loved everything I tried and one of my favorites was apfel kuchen - apple cake.  I tried this recipe out for our small group Bible study last night and it's a definite keeper.  I changed quite a few things, as usual.  My overall result was not as pretty as the ones I remember in the bakery windows in Germany, but the taste left absolutely NOTHING to be desired.

Guten appetit!!!

Apfel Kuchen - German Apple Cake 
Ingredients:
1 1/2 cups flour (I used white whole wheat)
3/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 cup milk
1/4 cup oil
1 tsp. vanilla
5-6 apples, cored, peeled and sliced
1 Tbsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ground ginger

For Drizzling Over before baking (just mix together in small bowl)
1/4 cup sugar
1/4 cup butter, melted
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. cinnamon

For Glaze, after baking & cooled:
4 Tbsp. apricot jam, 4 Tbsp. water

Method:
1.)  Combine flour, sugar, baking powder & salt in a mixing bowl; then make a well in the center & set aside.
2.)  Blend egg, milk and oil together in a small mixing bowl.
3.)  Add egg mixture to dry mixture and stir until just moistened.
4.)  Spread batter into a greased 13X9 inche baking dish.
5.)  Arrange apple sliced in rows, slightly overlapping, on top of the batter, covering it completely.
6.)  Drizzle top butter/cinnamon/sugar/vanilla mixture
7.)  Bake @ 375 degrees for 40-45 minutes.
8.)  Combine jam & water in a small saucepan and cook over medium heat until the jam melts. 
9.)  When kuchen is cooled, brush with glaze.

Click here for printable recipe

Plum Good!

When we first moved to "the land of apples and hops", we got an invitation to a plum picking potluck.  I was ecstatic!  Food, fellowship & fun.  We picked over 40 pounds of plums that night.  I just couldn't stop, it was addictive.  Every time I thought I was done, I'd see a few more.  My husband had to pull me away from the trees, which involved getting me down a ladder too.  Needless to say, we had more plums than we knew what to do with.  I started creating plum bread, freezing plums, making plum sauce and the list goes on.  One of our favorite items from this plum craziness was this plum crisp.  It was the perfect blend of sweet, tart & crispy!

Try it, it's just "plum" good!!!

Gretchen's Plum Crisp
Filling:
Plums (I would estimate I ended up with about 7-8 cups, once they were pitted and chopped.  They were small damson plums, so a little more tart than other varieties).
4 Tbsp of sugar (use less if you have a sweeter plum)
1 Tbsp cinnamon
1 tsp ginger
1/2 tsp. nutmeg

Crumble Topping
1 cup rolled oats
1 cup flour (whole wheat or white - whole wheat tasted really good)
3/4 cup of brown sugar
1 1/2 Tbsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
3/4  cup of butter

Method
Preheat oven to 375 degrees.
Mix together chopped plums, sugar and spices and let sit.
Mix together oats, flour, brown sugar, cinnamon, ginger & nutmeg.  Cut in butter until mixture is coarse and crumbly.
Pour plum mixture into a baking dish (I used 2 pie plates, but any deep dish pan would work.
Sprinkle the crumb topping mixture over the plums.
Bake for 40 minutes.  Let sit for 20 minutes.
Enjoy!
Bake

Click here for printable recipe

Apple pie as a finger food!

My friend Lacie makes this amazing treat and once I'd tried it, I HAD to have the recipe.  I did add ginger & nutmeg to the apple mixture & vanilla to the glaze, but didn't mess with anything else.

I love that you can have apple pie without the plate and fork.  These bars are soooooo delicious.  You won't be able to stay away once you've tried them.  They look so rustic to me and I adore the rustic look.  If you're looking for a dessert sure to please everyone, look no further than this.  You won't be disappointed.

Mosey on up to these bars for a satisfying experience!!

Lacie's Amazing Apple Pie Bars 

Pastry:

3 cups flour
1/2 tsp salt
1 cup shortening (I use butter flavor)
1 egg yolk
1/2 cup milk
Filling:

6 cups sliced, peeled apples
1 1/2 cups sugar
1/4 cup butter or margarine, melted
2 Tb flour
1-2 tsp cinnamon (depending on how you like cinnamon)
1/2 tsp. nutmeg
1/2 tsp. ground ginger
For Top:
1 egg white, lightly beaten
Glaze:
1/2 cup powdered sugar
2 to 3 tsp water
1/2 tsp. vanilla

Method:
1.) Combine flour and salt, then cut in shortening until it resembles coarse crumbs.
2.) Combine egg yolk and milk, add to flour mixture. Stir just until dough clings together.
3.)  Divide dough in half and on a slightly floured surface, roll half of dough into a 15 X 10 inch rectangle, transfer to greased 15 X 10 X1 inch baking pan (Lacie's note: I just use a cookie sheet that is about an inch deep and roll my dough to fit my pan).
4.) In a bowl, toss together filling ingredients; spoon over pastry in pan. 
5.) Roll out remaining dough to another 15 X 10 rectangle.  Place over filling.  Brush with egg white.
6.) Bake at 375 for 40 minutes or until golden brown.  Cool on wire rack.
7.) Combine powdered sugar and enough water to achieve a drizzling consistency. 
8.) Drizzle over warm pastry.  Cut into squares.

Click here for printable recipe