Muffins, both sweet and savory
7 years ago
Tomorrow is our annual Township Clean-Up, where Township residents can bring large items that will not fit in their normal trash, and use dumpsters provided by the Township. Because both Elery and I are now on Township Boards/Committees, we volunteered to help. I was also informed that my predecessor "always" brought doughnuts. Yeah....
It's going to be hard to beat those doughnuts, which came from a local bakery and was named one of the "10 best doughnuts in Michigan", so I'm not going to even try. I spent several hours in the garden today and just did not want to drive into town tonight, so instead, I made muffins. First out of the oven were AnnT's Blueberry-Coconut pound cake muffins. I decided to gild the lily with a drizzle of glaze:
I decided we also needed a savory option, so I made corn muffins with onions, bacon and cheddar cheese, but gardenweb will only let me post one picture while opening a thread, so I'll post a followup.
Yeah, I know. It's not doughnuts, but maybe I'll start a new tradition. Or maybe someone else will just drive into town and buy doughnuts, LOL.
Annie
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Comments (20)
7 years agoRelated Discussions
Savory Tomato Jam
Comments (23)Kathy - I think most people would use such a jam on cream cheese (or cheddar cheese) and crackers like you would a pepper jelly. I was trying to come up with something more to use as a sandwich spread during the off season (since I only have ripe tomatoes for a month or 2 each year - at least that's longer than strawberry season LOL!). I looked at the tomatoes that absolutely HAD to be used today, peeled and chopped got 4C, I put that in Dutch oven and simmered for 10 min as per NCHFP recipe but didn't measure again - added 4 Tbsp lemon juice, 1T lime juice (for taste), 1 tsp salt and that's it for flavor since I usually don't even put salt on my sandwiches (cheese or meat has enough salt). Added an old package (1.75oz) of Ball Low/no Sugar pectin and 1/2C of sugar, boiled hard boil 1 minute. Gelled using the plate test but since all tomatoes except 1 were beefsteaks, it still had a lot of liquid and the stuff I dripped on the plate looked like jelly. We'll see how the jars set - looks like sauce in the jars. BTW, the couple CP I had were probably a bad idea but they were wrinkled, I had to use them in somthing and the other beefsteaks were hybrids so I wanted the flavor. Some dark streaks/chunks in the jars though. Might have been good to take seeds out too, I left them in b/c I don't deseed my sandwich slices, but they don't look nice in the jars either. NCHFP said 5 half pints from 3C of cooked tomatoes, I was 8 oz short, so had probably reduced that 4C by half in the 10 min simmer (uncovered - my bad). Didn't have any left over to refrigerate, but what was on the plate and scraped out of the pot tasted like tomato paste - still a bit sweet for me. I'll let you know how it sets up, and when I run out of fresh tomatoes later this year I'll open a jar and let you know how it tastes....See MoreScones, biscuits, muffins...whats the difference?
Comments (19)1. They are all quick breads which require low-gluten flour/s and little mixing. They all depend on the fat to shorten the gluten strands. 2. Scones vary widely in texture, shape, size, and flavor. They can vary from (soft) cookielike to cakelike in texture and from savory to sweet in flavor. Making them is similar to making biscuits. Scones can be rolled, shaped, or dropped, but the mixing method is about the same. Scones contain eggs as well as milk or cream, which makes them richer than biscuits. They may also contain pieces of dried fruits, unlike biscuits. a. Mix the dry ingredients together. b. Cut the chilled butter into the dry ingredients - this is done to shorten the gluten in the flour. Everywhere the butter coats the flour, the liquid will not be able to be absorbed by the flour, thus making short, or shortening, the strands of gluten. If the fat is cold and the mixture resembles a coarse meal, this will contribute to a flaky texture. c. Mix the liquid ingredients together (beat the egg lightly and add the milk/cream) and any other liquid ingredients, and add all at once to the dry ingredients, then stir to combine. Some recipes call for a little kneading to help develop the gluten, but avoid overkneading the dough because this will produce a tough scone. d. Judge the recipe... A high butter or sugar content in the dough will help inhibit the formation of gluten and produce a more tender product. 3. BISCUITS also rely on the fat for shortening the gluten formation. The method of mixing is similar to scones. There is less liquid in biscuits than most scones and biscuit dough usually requires a little kneading to develop the gluten because of the lack of liquid. a. The dough is then rolled. A thickness of 1/4-inch for plain biscuits, 1/2 inch or less for tea biscuits, and 1 inch or more for shortcake. Then it is cut into rounds or squares. b. Drop biscuits have more liquid than cut biscuits. 4. MUFFINS - The ratio of liquid to flour is higher than either scones or biscuits. The batter needs to be placed in a pan that forms the muffin, unlike scones/biscuits which will hold their shape once free formed or cut to form. a. There are two types of mixing methods for muffins. b. Traditional muffin-making: all the steps are geared to minimize mixing, and therefore gluten formation in the flour. The fat is most often in liquid form, either melted shortening or an oil. It's usually mixed with eggs and the liquids, then added all at once to the dry ingredients. Since fat affects tenderness, muffins with a high fat content not only taste rich, they also have a soft crumb. c. Stir muffin batter only until the dry ingredients are lightly moistened (NO ELECTRIC MIXERS PLEASE, or you'll end up with tunnels inside from overmixing). The batter SHOULD be lumpy as it's spooned into the muffin pans - even to the point some bits of dry ingredients are still remaining in the batter. d. Muffins made by creaming fat and sugar will be more tender, but they are also more cakelike. This is the second mixing method. -Grainlady...See MoreI need a 'savory' dish suggestion for a brunch
Comments (21)OMG, for a year or two I made breakfast for my office buddies (around 20-25). I have a whole slew of great recipes. I tried all different sorts of dishes, many of them savory. Here are a few... Sue Breakfast in a Loaf 1 round loaf bread (8- to 9-inch diameter) 4 ounces sliced ham 1/2 red bell pepper, thinly sliced crosswise 1/2 cup shredded Monterey Jack cheese (2 ounces) 1/2 cup shredded Cheddar cheese (2 ounces) 1/2 cup sliced pitted ripe olives 1 medium tomato, thinly sliced 8 ounces mushrooms, sliced and cooked Prepare Scrambled Eggs. Remove from heat; cover to keep warm. Preheat oven to 350°F. Cut 2-inch slice from top of loaf; set aside for lid. Remove soft interior of loaf, leaving a 1-inch-thick wall and bottom. Place ham on bottom of loaf. Top with bell pepper rings; sprinkle with half of cheeses. Layer Scrambled Eggs, olives and tomato over cheeses. Top with remaining cheeses and mushrooms. Place lid on loaf. Wrap in foil. Place on baking sheet. Bake about 30 minutes or until heated through. Cut into 8 wedges. =========================================== Don;t forget crustless quiches. Just triple or quadruple your favorite quiche recipe and pour into greased large baking dish. Bake at 325-350 for an hour or so. For a crust, you can pre-bake some hash brown potatoes in the pan for a half hour before adding egg/cheese mixture. ===================================== Sue's Breakfast Lasagna Filling 1 package no boil lasagna, Ronzoni 3 Packages Jimmy Dean breakfast bulk sausage 2 medium onions, chopped 7 garlic cloves, chopped fine 6 Tablespoons Olive oil 2 10 oz packages white mushrooms, sliced 2 Portobello caps, sliced, chopped 3 Tablespoons olive oil 4 garlic cloves, chopped 1 large can Whole, peeled tomatoes, crushed Salt 1/2 cup Grated Parmesan cheese Bechamel 6 ounces butter 6 ounces flour 9 cups milk 4 bay leaves 1 teaspoon grated nutmeg Brown sausage with onions and 7 cloves fine-chopped garlic. Heat oil and saute mushrooms over high heat until all juices are rendered and evapoated, and mushrroms are nicely browned. In a small saucepan, heat olive oil and saute 4 garlic cloves for a minute over medium heat. Add tomatoes and cook for 5 minutes; Add some salt to taste. Bechamel In large saucepan, melt butter. When melted, add flour and stir to blend. (its a roux at this point) Cook for 2-3 minutes, frequently moving the paste around the pot to cook. Remove roux from pot. Add milk and heat until boiling. Add roux and whisk constantly until very thick (mixture will not reach full thickness until it reaches boiling point). Set aside, but keep warm. Assemble lasagna Lightly coat bottom of 9 x 15 baking dish with cooking oil. Coat bottom of dish with a cup or so of bechamel. Lay 4 pasta pieces over the bechamel, breaking the last one to fit. Cover pasta with a 2 cups bechamel. Layer half of the sausage and mushrooms. Cover with more bechamel. Layer down more pasta. Cover with bechamel. Layer last of the sausage and mushrooms. Cover with 3/4 of the tomato sauce. Cover with last layer of pasta. Cover with remaining bechamel. Dot top layer with tablespoons of remaining tomato sauce. Sprinkle with Parmesan cheese. Cook @350° for 1 hour. let sit 15 minutes before cutting. Or, cool, refrigerate, and reheat at 275° for 45 minutes, lightly covered with foil. ===================================== Sue's Breakfast Burritos 8 Egg whites 2 Eggs Non-stick cooking spray 6 Wholewheat flour tortillas 1 Can Fat free refried beans 6 Slices Fat-Free American cheese slice, Kraft is best Reduced fat sour cream Fat free salsa Beat eggs whites and eggs. Coat non-stick skillet with cooking spray. Scramble eggs until set. Let cool. Spread 2-3 Tablespoons of refried beans on the bottom third of each tortilla. Place srambled eggs over refried beans. Tear one slice of American cheese in half, and place over eggs. Fold in the sides of the tortilla, then roll from the bottom. Place seam side down in baking dish. Finish assembling remaining wraps. Bake at 300° for 30 minutes. Serve with sour cream and salsa. ==================================== I don't recall where I got this recipe. Ham and Cheese Strudel 1 T Margarine 2 T All-Purpose Flour 1 Cup Skim milk 1/4 teaspoon Fresg ground nutmeg 1/4 Cup Lean Ham, Finely Chopped 4 T Lowfat Swiss Cheese 4 T Parmesan Cheese 1 1/4 Cups Egg Substitute 6 Phyllo Sheets Nonstick Cooking Spray Parmesan Cheese Fresh Cilantro, Chopped For strudel, place one sheet of phyllo dough on a work surface. Coat dough with nonstick cooking spray. Sprinkle with 2 tsp bread crumbs. Spread egg mixture over bottom third of dough to within 3/4 inch of bottom and sides. Fold in sides. Roll dough up, starting at the end with the egg mixture. Place seam side down on an ungreased baking sheet, coated with nonstick cooking spray. Bake in a 375 degree oven for 15-18 minutes, or until golden brown. Sprinkle with remaining parmesan cheese and fresh cilantro....See MoreSavory cookies?
Comments (28)I've found a few more.......... Rosemary and Olive Oil Crackers Adapted from Karen Solomon’s cookbook Jam It, Pickle It, Cure It published by Ten Speed Press 2 cups all-purpose flour, plus more for dusting 1 teaspoon baking powder 1 teaspoon sugar 1 teaspoon kosher salt, plus more for the cracker tops 1/2 teaspoon freshly ground black pepper, plus more for the cracker tops 1 egg 1/3 cup olive oil 1/4 to 1/2 cup cold water 1 teaspoon dried chopped rosemary, plus more for the cracker tops In a large bowl or food processor, mix the 2 cups of flour, baking powder, sugar, 1 teaspoon of salt, and pepper. In another bowl lightly beat the egg and the olive oil. Slowly stir the liquid into the dry ingredients in the bowl, or combine in the processor and pulse, until the dough starts to form a course meal. Add the water as needed, 1 tablespoon at a time, until the dough comes together and you can form it into a single ball. Add the chopped rosemary and pulse to combine. On a lightly floured work surface, cut the dough in half. Shape each piece into a square about 12 inches wide. Wrap each piece in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 375ºF. Lightly oil 2 baking sheets and dust with flour (Erin’s Note: I always use Silpats). Roll out 1 piece of dough, trying to retain its square shape, until it reaches a thickness of 1/8 to 1/4 inch. The desired thickness can vary to your taste; note that the thinner the cracker, the crisper and the more delicate it will be. Lightly prick the dough all over, every half inch or so, with the tines of a fork. Lightly brush the top with water, sprinkle with additional salt, pepper, and chopped rosemary, then give 1 or 2 more gentle rolls with a floured rolling pin to press the toppings into the dough. Cut the dough into the desired shapes. (Erin’s Note: I used mini cookie cutters shaped like stars, hearts, and ruffled circles). Carefully transfer the crackers onto the prepared baking sheets using a scraper or a spatula. Bake for 8 to 20 minutes, until evenly browned. Check the crackers after 8 minutes; their cooking time will vary by size and thickness. Small, snack-size crackers might be ready, whereas larger crackers could require longer. Note that all the crackers might not be done at the same time��"those around the edges of the baking sheet might cook more quickly. Cool the crackers completely, and store in an airtight container up to 1 week or more. These crackers also freeze beautifully for several months. Let them sit at room temperature for 2 hours before use. ******************************************************* Peppered Rosemary Oat Crackers Recipe courtesy Dan Smith and Steve McDonagh .Prep Time:30 minInactive Prep Time:-- Cook Time:15 minLevel: IntermediateServes: 60 pieces.Ingredients 2 cups old-fashioned rolled oats 1/4 cup plus 2 tablespoons all-purpose flour 2 teaspoons salt 1 teaspoon freshly ground black pepper 1/2 teaspoon chopped rosemary leaves 3/4 teaspoon baking powder 1/2 stick (1/4 cup) cold unsalted butter, cut into bits 1/4 cup plus 2 tablespoons milk Directions Preheat oven to 375 degrees F. Put the oats into a food processor and pulse until finely chopped. Add flour, salt, pepper, rosemary, baking powder, and butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough forms about 15 seconds. On a lightly floured surface, roll out dough to 1/8-inch thick (about a 13-inch round) and cut out about 60 square oatcakes. Arrange oatcakes on baking sheets 1-inch apart and bake in middle of oven 12 to 15 minutes, or until lightly brown on the bottom. Transfer oatcakes to a rack and cool completely....See More
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