Blogged Recipe

Banana Crumb Muffins

The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!

Ingredients

1. 1 1/2 cups all-purpose flour
2. 1 teaspoon baking soda
3. 1 teaspoon baking powder
4. 1/2 teaspoon salt
5. 3 bananas, mashed
6. 3/4 cup white sugar
7. 1 egg, lightly beaten
8. 1/3 cup butter, melted
9. 1/3 cup packed brown sugar
10. 2 tablespoons all-purpose flour
11. 1/8 teaspoon ground cinnamon
12. 1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

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Post Title

Big Soft Ginger Cookies

These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

Ingredients

1. 2 1/4 cups all-purpose flour
2. 2 teaspoons ground ginger
3. 1 teaspoon baking soda
4. 3/4 teaspoon ground cinnamon
5. 1/2 teaspoon ground cloves
6. 1/4 teaspoon salt
7. 3/4 cup margarine, softened
8. 1 cup white sugar
9. 1 egg
10. 1 tablespoon water
11. 1/4 cup molasses
12. 2 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

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Post Title

Achot (Garlicky Farmer's Cheese with Walnuts)

 

Ingredients

1. 1/4 cup Cheese -- farmer
2. 3/4 tablespoons Walnuts -- chopped fine
3. 1/16 cup Yogurt -- low-fat
4. 1/4 tablespoon Dill -- chopped fine
5. 1/4 tablespoon Parsley -- chopped fine
6. 1/4 Garlic clove -- minced
7. 1/16 teaspoon Salt
8. Lettuce -- boston
9. 1/16 cup Walnuts -- chopped coarsely
10. Pita -- toasted triangles

Directions

1. Process the farmer's cheese, finely chopped walnuts, and yogurt in a food
2. proces sor until smooth.
3. Transfer the cheese to a bowl and mix with herbs, garlic, and salt. Shape into
4. a ball, cover, and refrigerate for 4 hours.
5. Line a small serving platter with several lettuce leaves and carefully
6. transfer the cheese ball to the platter. Press the coarsely chopped walnuts
7. into the ball so they more or less cover it. Serve with the toasted pita
8. triangles.

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Post Title

Achot (Garlicky Farmer's Cheese with Walnuts)

 

Ingredients

1. 1/4 cup Cheese -- farmer
2. 3/4 tablespoons Walnuts -- chopped fine
3. 1/16 cup Yogurt -- low-fat
4. 1/4 tablespoon Dill -- chopped fine
5. 1/4 tablespoon Parsley -- chopped fine
6. 1/4 Garlic clove -- minced
7. 1/16 teaspoon Salt
8. Lettuce -- boston
9. 1/16 cup Walnuts -- chopped coarsely
10. Pita -- toasted triangles

Directions

1. Process the farmer's cheese, finely chopped walnuts, and yogurt in a food
2. proces sor until smooth.
3. Transfer the cheese to a bowl and mix with herbs, garlic, and salt. Shape into
4. a ball, cover, and refrigerate for 4 hours.
5. Line a small serving platter with several lettuce leaves and carefully
6. transfer the cheese ball to the platter. Press the coarsely chopped walnuts
7. into the ball so they more or less cover it. Serve with the toasted pita
8. triangles.

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Once more.

Chicken Pot Pie IX

A delicious chicken pie made from scratch with carrots, peas and celery.

Ingredients

1. 1 pound skinless, boneless chicken breast halves - cubed
2. 1 cup sliced carrots
3. 1 cup frozen green peas
4. 1/2 cup sliced celery
5. 1/3 cup butter
6. 1/3 cup chopped onion
7. 1/3 cup all-purpose flour
8. 1/2 teaspoon salt
9. 1/4 teaspoon black pepper
10. 1/4 teaspoon celery seed
11. 1 3/4 cups chicken broth
12. 2/3 cup milk
13. 2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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