Eat Something

{October 11, 2008}   Daddy’s Cornbread (Muffins)

Daddy’s Cornbread (Muffins)
1 lb bulk pork sausage, browned and drained
2 c sharp cheddar
1 batch cornbread batter (or cheat like I did this time, 2 boxes jiffy mixed up)

Mix up your cornbread batter and fold in your meat and cheese… I used silcone muffin cups, but if you don’t have or want to use those, you’ll probably want to use paper liner to prevent the cheese sticking to your pan…


So I could find my recipe last second and the one in my go to breakfast cookbook, SL Breakfast and Breads, was made from wheat germ (I had none), so I had to scramble and googling a bit and rejiggering slightly from what I can remember of the ones we used to make and this is what I made…

it makes a larger batch but I only remembered to snap the pic before giving the kids more...

it makes a larger batch but I only remembered to snap the pic before giving the kids more... so this is the much picked over stack and several of them turned out better than these, but they'd been eaten by this point...

Cottage Cheese Pancakes
1 (24 oz) container lowfat cottage cheese (1%), about 3 c
6 lg eggs
2 c flour + 1 T bkg pwd (normally I make them with ww pastry flour but tonight I had none so it was the white lily instead)
2 T oil
1/3 c + pineapple juice (reserved from the canned fruit, could have used the orange juice or just milk or water with a bit of sugar)
pinch of salt
2 capfuls of vanilla
butter and oil as needed

Blitz together in the blender and add the pineapple juice as needed to reach pancake batter consistency… (this was just slightly over 1/3 c so I’m guessing 6 T would make a nice round estimate to start from if you want to tinker it up or down… but pour it in as needed as the wetness of the cottage cheese and the humidity affecting the flour, etc can change how much liquid you want to add…) then just fried them up in a bit of butter and oil as one does the pancake dance (watch for a bubbled surface to flip and let them get golden on the second side to finish cooking thru)…

They weren’t bad, but as usual I would have sweetened them a bit more to eat them plain but knew the fruit was coming. And this is what the lovely branny directed me to: a cottage cheese pancake that uses oatmeal(you have to scroll down)… no less than 5 min from my asking, and I wish I’d found it before cooking them but I was starving and impatient so I quickly moved on to google (and when hubs went to check if anyone gotten back to me, my Papa called so he had to get the phone) so I do plan to try these soon… and then there was this jillian michaels number which I may consider as the simplicity of it is very appealing…

as for the fruit salad, I had the 4 yo and 2 yo mix it up to distract them while I finished cooking…

what you need... pineapple, orange segments, dried unsweetened coconut...

what you need... pineapple, orange segments, dried unsweetened coconut... (plus two ornery children who are chasing each other around the house in need of something reasonable to do with themselves while you finish cooking...)

what you end up with/top the pancakes with...

what you end up with/top the pancakes with...

Pineapple, Orange, Coconut Salad
1 (20 oz) can pineapples in juice, drain (reserve juice)
2 (11 oz) cans mandarin oranges in juice, drain
1/2 c dried unsweetened coconut

Thoroughly drain the canned fruit. Put in a bowl along with the coconut. Toss/mix all together.

[You really want the fruit drained as dry as you can, and you don’t want to make this up before you plan to use it as it will juice up and you lose coconut in the juice… you can of course do this with fresh fruit as well, but you still have to drain the excess juices…]

{September 29, 2008}   Peach Bread (bonus recipe)

So someone posted this at the What’s Cooking Board awhile back (when I was still getting on the computer, LOL) and I’d kinda wanted to try it…

Georgia Peach BreadFrom Dickey Farms
3 cups sliced fresh peaches
6 tablespoons sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups sugar
1/2 cup shortening
2 eggs
1 cup finely chopped pecans
1 teaspoon vanilla extract

Place peaches and 6 tablespoons sugar in container of electric blender; process until pureed. (Mixture should yield about 2 1/4 cups.) Combine flour, baking powder, soda, salt and cinnamon; set aside. Combine 1 1/2 cups sugar and shortening; cream well. Add eggs and mix well. Add peach puree and dry ingredients, mixing until ingredients are moistened. Stir in nuts and vanilla. Spoon batter into 2 well greased and floured 9x5x3-inch loaf pans. Bake at 325° for 55-60 minutes or until done. Cool 10 minutes in pan; turn out on rack, and let cool completely.

Yield: 2 loaves

Well my problems with trying it were many, but most chiefly now that I’m getting around to it I don’t have shortening on hand… so since the oven is sorta kinda working, I though I’d give it a go… I decided to just use a banana/applesauce bread as a foundation odding out the fruits…

the peach puree...

the peach puree...

Improvised Peach Bread
3 peaches, pitted and sliced
3 T sugar
1 tsp vanilla
2/3 c sugar
2 oz ea: butter and cream cheese
2 eggs
2 c cake flour
2 tsp bkg pwd
1/2 tsp bkg soda
1/4 tsp salt

Cook peaches and sugar together until softened, mash with potato masher and continue to reduce slightly until 2 c and stir in vanilla… cream sugar, butter, and cream cheese until light and smooth… add the eggs and mix well… Stir in the peach puree and and add the dry stirring until well moistened. turn out into pan and bake for about 1 hr @ 325-350. Cool about 10 min in pan and turn out on a rack or towel…

This was snarfed down by all in the house and the baby really LOVED it… I never got around to getting a pic of the bread itself before it was gone I don’t think or else I’d show you one…

{September 25, 2008}   Blueberry Ricotta Pancakes
cakes on the griddle

cakes on the griddle

I was laying around on the couch sick dreading the return of the boys as it would signal the beginning of homework and making dinner… Girlie and I were channel surfing when she decided she wanted to see A Lyon in the Kitchen… and he made these blueberry pancakes and she kept marveling “oooooh, that’s for me mom… those are for me…” and “can we make those?” so when hubby called home at the end of the day to check on me I told him I really didn’t feel like cooking and pitched him the breakfast for dinner idea and asked if he’d make it… he agreed to both so this worked out very well…

N. Lyon’s Blueberry Pancakes

I’m presuming the Hubs essentially followed the recipe… but we did sub yogurt for the buttermilk… (and of course if I were to make them I’d add a couple tablespoons of the maple syrup to the batter so as not to have to use it later but I’m weird like that…)

Mini Pictorial of sorts:

{September 3, 2008}   Blueberry Muffins

You may ask yourself why someone about to flee from the hurricane’s mighty winds would slow down the getting on the roads process to make blueberry muffins when breakfast was already made… Well, it’s simple really if you know either me or my grandmother (not to mention the guilt I bore over my children’s behavior this extended visit)…

The story goes that for “quite some time now” my grandma was going to make blueberry muffins for her neighbors JB and Anne as the nurses and caretakers who stay with them never do and JB has a mean sweet tooth… Well, she’d as of yet not and the last of the blueberries from her yard (which by the way were less than adequate in her opinion as well) were squirreled away in her freezer but she was afraid if the power went out she could lose them and then oh my would it be hard to fulfill her promise… But opening the fridge too much to make them with this uncertainty looming could doom everything else as well, plus what if the power went out when she was baking them as her stove is not gas…

So, instead of sitting down to eat my breakfast I stay puttering in the kitchen to make them… with my g-ma’s favorite recipe no less (so of course have to keep stopping to check how to do things) but in the end it works out and she runs them next door and stays for a bit of a visit while we are packing up…

Blueberry Muffins (H. Lewis, Tylertown UMW’s “A Book of Favorite Recipes” 1986)
1.75 c flour
1/3 c sugar
1 tsp bkg soda
1/2 tsp salt
2 tsp cream of tartar
1 egg, beaten + milk to make 1 c
1/3 c oil or melted shortening
frozen blueberries (at least 1 c) **
grated lemon rind and juice (1-2 tsp at most) ***

Mix the dry, add the wet and blend… Fold in the berries and spoon into greased muffin tin (makes only 12, fill them well as they rise just enough)… Bake 20-25 min at 375

** I’d think one would probably want to use around 2 c, and I dusted them in a bit of powdered sugar… (meaning to dust the remaining powdered sugar I’d tossed them with over the tops after baking but g-ma was too eager in taking them over for me to have that chance…
*** I used 2 tsp of lemon juice, no zest

{August 26, 2008}   Squash Hushpuppies

This is a huge favorite here… and was even a hit with the not-so veggie interested in-laws one Thanksgiving. Family, guests, the kidlets everyone who’s eaten them seems to like them… of course maybe it’s just shock that there’s squash in there, I dunno.

Silence those puppies...with squash! LOL

Silence those puppies...with squash! LOL

At any rate, I love them and figured as long as we are frying and he’s home I’d get the Hubs the help me make these. I premixed them and let him have at it after the meeting, while I sat with the homework king… This is the orginal recipe, as again it’d be hard to get your hands on… I tend to add salt and onion/garlic powder, and pre-cook the diced onions–but mainly do it pretty close to as is, so there’s no need for both versions… (oh and the italics are mine to make sure you don’t overlook this as it is commonly overlooked, and it does matter so add leavening if yours is plain)

Squash Hushpuppies (by D. Holmes, from the Tylertown Cooking with Friends cookbook, p 93)
2 c cooked squash, drained and mashed
3/4 c self-rising cornmeal
1 egg
1 med onion, finely chopped
1/2 c buttermilk

Mix well an drop in hot oil. Keeps well. May be frozen and reheated in the microwave.

{August 12, 2008}   Basic Pancake

Here’s the basic recipe the Hubs added the nuts and chips to this weekend. But also, we use it for a lot of things… I do like using a sour cream/yogurt one as a base for things with berries but otherwise this is pretty much our slow morning go to. Sometimes the hubster thins it with more milk (I think he said up to 2 c) and sometimes I sub Bisquick for the flour because I’m a dork like that and because sometimes I crave it (and yes, if you are thinking what the Hubs often snarks, I do realize you don’t have to add all that to bisquick but it’s good that way and I don’t care!! LOL)

Basic Pancake
2 c unbleached ap flour (we’ve subbed this with ww pastry flour and even barley flour with success if you snub the ap)
2 T sugar **
1 T plus 1 tsp baking powder
1/2 tsp salt
1 1/3 c milk
1 egg, beaten
2 T butter, melted

Mix dry ingredients, and mix milk with egg. Mix milk mix into dry mix stirring slowly. Add melted butter and mix well. Gently stir in whatever add-in you wish. (Then I let the batter set but hubby rarely does–ok almost never–works either way, but I think they are better if you let the batter rest and it’s room temp… plus my daddy did/does it that way so umm that’s a completely valid reason, right?)

Then we use about 1/4 c – 1/3 c of the batter per pancake as long as you cook it on a hot pregreased griddle or skillet they’ll work fine. I guess once it’s hot I like to idle it at MED while I make them. (Then if we are making a big batch or are exceptionally not lazy we’ll throw them in about a 200 degree oven while we finish making them all, but this is really to keep them warm and is really self serving as we have enough eaters for it not to matter.)

** I sometimes add more like 1/4 c, or add a splash of syrup or something, because I don’t like putting syrup on my pancakes… Now waffles on the other hand, I will drench in syrup and must obsessively fill each individual square, go figure.

So a friend got me obsessing about muffins when she complained about the orange poppy seed one she bought. I’m probably gonna get things together and work on a recipe of one for her with a tangy glaze and everything to be what she thought she was getting with the other. But as I have no oranges and wasn’t sure how fab a muffin I could make with just store bought oj and poppy seeds, so I rummage what I do have and while it’s entirely no longer related to the inspiration, I make these little babies… So if you enjoy these, you can thank the lovely Sarah.

Oh and technically, these are probably not really muffins as I didn’t make them with the standard muffin method or the biscuit method or any other quick bread method–I used rather more of a cake method with the creaming and such–but come on who calls it a cupcake when you’re eating it for breakfast…

Chocolate Chip and Goji Berry Yogurt Muffins
1 c dried Goji Berries (soaked overnight in 1 c sparking apple juice, regular works great but this is what I had)
1 c vanilla yogurt (plain works; let sit at room temp 30 mins–before or after mixing batter, I did before but the Pops often do after so I know it’s great that way too)
1/2 c dark chocolate chips (a little over powering, nearly eclipsed the gogi berries might want to cut back/out or use a strong flavored berry–like raspberry maybe)
1 tsp vanilla ex
1 stick (1/2 c) butter, room temp (for fluffier muffins use half butter, half margarine–but use a bigger bowl as the creaming stage will create a lot of volume)
1/2-3/4 c sugar
2 eggs, room temp
1.5-1.75 c flour
2 tsp bkg pwd
1 tsp bkg soda
1/8 tsp-ish salt

Drain the berries, I let them drain for the 30 mins the yogurt was standing so they’d get drier but that clearly isn’t necessary. Then mix berries, yogurt, vanilla and chocolate chips in one bowl…while you set to work on the rest. Preheat the oven to 350. Cream the butter and sugar together. When fluffy and no longer grainy, add the eggs 1 at a time beating well. Then stir in the yogurt mixture and sift in the dry ingredients in 3 batches, stirring just until well incorporated. Fill your muffin cups (we used those silicone liners on a jelly roll pan so as to not have to fuss with filling any empty cups with water, and to be able to make all in one batch-woohoo. Now I made 21, because of my multiples of seven obsession, but you can adjust your filling to make an even number.) about 2/3 to 3/4 full and bake about 20 min or until the tops are springy to the touch. Cool on a rack, so as not to burn oneself with molten chocolate, and take a moment to appreciate the muffin.

While this batch will never see the inside of the freezer (I personally ate four for breakfast, and there are 4 other people to help eat them) I definitely think the Hubs and I need to start making some muffins for the freezer to prep for the coming school morning breakfasts.

et cetera