Tag: Recipes

Cinnamon Muffin Cake – Recipe

On January 9 I posted about Muffin Cake. Today I am recreating that process of making muffins (ha ha!) on purpose.

2/3 c. butter, melted
1 c. sugar
2 eggs
2 c. milk

3 c. flour
3 tsp. baking powder
1 tsp. salt
1 Tbsp. Cinnamon

Sift the dry ingredients together. Set aside.

Put the sugar and eggs into a mixer bowl, then slowly increase speed and mix until smooth. Melt the butter and on slow speed drizzle the butter into the egg/sugar mixture. Mix well on a faster speed. Add the milk a little at a time, mixing well.

On a low speed add the dry sifted ingredients and mix gently until all the dry in incorporated into the milk/sugar/egg/butter mixture.

Butter a 13×9 pan, pour the batter evenly into the pan, pushing into all the corners using a silicone spatula.

Bake at 350 degrees F. for 35 to 40 minutes or until done (cake tester inserted in middle comes out clean)

Chocolate Syrup

Makes 1 Qt. chocolate syrup (4-cups)

1 1/2 cups Cocoa
2 3/4 cups Rapadura (experiment with more or less, or substitute another sweetener)
1/8 tsp. Sea Salt
2 cups Spring Water (or filtered)
4 tsp. Vanilla (REAL vanilla, not imitation)

Combine everything except for the Spring Water and Vanilla into a medium saucepan. Gradually add the Spring Water to the dry mixture in the pan, stirring well, until smooth.

Bring the mixture to a boil over medium heat, stirring constantly, and once at the boiling stage allow the mixture to cook for at least 3 minutes (all the while stirring!) You can cook it longer if you prefer the syrup thicker. [I have used double the water once, and let it simmer for a long time to thicken, getting rid of the extra water, and it turned out really nice, without stirring it the whole time, though I’d not recommend doing this!]

Remove the sauce pan from the heat and stir in the Vanilla. Pour into a clean container that has a sealing lid. Like a wide-mouth Quart Jar (canning supplies) and allow to cool, uncovered. Once cool, cover well and refrigerate.

Use to make chocolate milk of whatever dark or light version is your preference. Also good as an ice cream topping. Yummy over homemade vanilla ice cream!

Penne Pasta & other dishes

I had a box of Penne pasta I’d gotten at Costco a long time ago, never used any of it since I like the Capellini pasta with my homemade version of meat sauce often, and didn’t want to add another tomato sauce dish into the mix. (All my life I made meatballs to go with my sauce until sometime in the last 5 or so years I did it the “wrong” way and made meat sauce, and only have made meat sauce since, except for one time I forced myself to make meatballs in the last year. That’s a whole topic unto itself for sometime.)

I was out of Capellini though one night in the past couple of months and went looking for ideas online about something besides my normal meat sauce & what to do with Penne.

I found this: http://simplyrecipes.com/recipes/penne_pasta_with_meat_sauce/

That is similar to what I now make sometimes, using Penne, and my nearly 3 year old loves it the best on anything I make.

I don’t make that recipe, just use it for inspiration. I nearly make my regular sauce, but I leave out olives & put less basil & in it, and put Thyme in it (something I don’t put in my regular sauce ever) and it is good.

I serve my “spaghetti” meals with meat sauce in a separate dish from the pasta. The Penne though, I mix them in the dish.

There is another dish I make using medium noodles. I got the idea from a Cambell’s cook book I have. I’ve been making that more since Winter. Never before that. In the last month I took that idea and pared it with the Penne idea and made a third dish.

I know I don’t have any recipes written out in this post. My recipes are not cook book sort. I cook this kind of thing with my feelings (don’t know that that is the right way to say it.)

When I cook it’s for a larger than many households crowd. Hubby isn’t always here, but the rest of us are: 14 year old boy (eats more than anyone here), 11 year old girl (usually eats way more than me), 9 year old boy (spotty eating habits, getting more sometimes though), Toddler (eats a lot sometimes, not much others) then me and hubby.

I like to cook so that there is some left-over for snacks and lunches, at least 1 or 2 or 3 servings. Sometimes I sort of plan that and make a lot, and often in such a case there are no left-overs at all.

I’ve been stuck in the “what to make” rut a lot the last few years, so this post has progress showing for me. Less “hamburger crap” [ground beef stroganoff) –which is great. That nick name for the dish shows my feeling about it. It’s what I’ve called it for a long time around here, something that doesn’t sound very nice indeed.

Older Meal made once again

Frank let me get a new crock pot last week. I had three, and something went wrong with each one, and the last time I used one was some months ago already.

Costco had a certain one in stock, a decent price, but it was fluffy-boo-coo to me. I didn’t want it. It was all white, the base and the crock itself. It came with a Little Dipper, was 6qts in size, nice. But the top of it rose up above the top of the base quite a bit, with an embossed floral foo-foo design. πŸ™

We went to Target later to look at the Breadmachine I liked, and got that, and I said, “Look at this Frank,” and he did. It was a 5 1/2 Qt. White crock pot with a Little Dipper, but it was just a regular crock pot otherwise, no foo-foo-ness. It was white, totally different for me who always had black and stainless steel/black varieties. It was also much less money than the foo-foo Costco version. So we got it. πŸ™‚

I meant to use it earlier, but didn’t until today. I was happy to use it, I made a meal we used to love in the crock pot. I made it on top-of-the-stove a few times, but hadn’t made it since, I’m not sure when.

It’s “Smothered Chicken” a recipe I got from Vickilynn Haycrafts e-list a long time ago.

VICKILYNN’S FAMOUS SMOTHERED CHICKEN BREASTS
(c) Copyright 2001 Vickilynn Haycraft

Serves 6

1) Place in crockpot and cook on HIGH for about 3 hours:

3-4 pounds boneless, skinless chicken breasts
6 cloves garlic, minced
3 TB soy sauce (lower sodium)
1/4 cup dried chives
4-8 ounces mushrooms, sliced
2/3 cup water

2) At the end of 3 hours, prepare sauce and pour over chicken in
crockpot:

4 tablespoons butter
2 tablespoons olive oil
6 heaping tablespoons whole wheat flour
4 cloves garlic, minced
2 cups milk – rice , soy or dairy (I use whole goat milk)
1 TB soy sauce
2 heaping tablespoons meatless chicken broth powder without MSG
salt and pepper to taste

To make sauce:
In a saucepan, melt butter mixed with oil. Add minced garlic and
saute briefly. Whisk in flour and cook until smooth and browned.
Add milk and cook over medium-high heat, whisking continuously
until thick and bubbly. Add broth powder, salt and pepper if
desired, and soy sauce. Let cook until thickened, and pour over
chicken in crockpot.

Cook chicken and sauce on HIGH for 1 hour, then check the
chicken for doneness. If not cooked through, continue to simmer
on LOW until done. Taste sauce and correct seasonings before
serving.

TIP:You can use a meat thermometer to be certain that boneless
white meat chicken breasts are cooked to an internal temperature
of 170 degrees.

The sauce is not super-thick, but rich, creamy and saucy. You
can thicken further if desired.

Serve sauce over mashed potatoes, rice and veggies and serve
lots of fresh whole grain bread to sop it up! Yummy!
Enjoy!

Here it is, how I make it:

VICKILYNN’S FAMOUS SMOTHERED CHICKEN BREASTS
(c) Copyright 2001 Vickilynn Haycraft

NO MUSHROOMS variation by Marysue

Serves 6

1) Place in crockpot and cook on HIGH for about 3 hours:

3-4 pounds boneless, skinless chicken breasts
6 cloves garlic, minced(or more)
3 TB Organic Tamari Wheat-Free Soy Sauce
1 large sweet onion, maui or vidalia, chopped

2/3 cup water

2) At the end of 3 hours, prepare sauce and pour over chicken in
crockpot:

4 tablespoons butter
2 tablespoons olive oil
6 heaping tablespoons flour (can substitute Arrow Root Powder mixed with water for the butter/oil/flour mixture, not sure the amount, I just do it without measuring. )
4 cloves garlic, minced
2 cups milk (whole dairy, I use raw)
1 TB Organic Tamari Wheat-Free Soy Sauce
1 1/2 TB Chicken Base (gooey paste)

To make sauce:
In a saucepan, melt butter mixed with oil. Add minced garlic and
saute briefly. Whisk in flour and cook until smooth and browned.
Add milk and cook over medium-high heat, whisking continuously
until thick and bubbly. Add broth powder, salt and pepper if
desired, and soy sauce. Let cook until thickened, and pour over
chicken in crockpot.

Cook chicken and sauce on HIGH for 1 hour, then check the
chicken for doneness. If not cooked through, continue to simmer
on LOW until done. Taste sauce and correct seasonings before
serving.

—————————

I made Basatmi rice to go with it tonight, and green beans. Everyone had plenty and it’s so very richly filling.

It’s a treat, not something to make very often, it’s so very flavorful and so easy to make, but easy to overdo it if you don’t watch it, and then get really sick of it as a meal. πŸ™‚

The crock pot was a different sort of experience for me tonight. There was brown residue from the meal cooking high up the sides. It was very noticeable since the crock is so white. I was able to fairly easily wash that off, and find that it’s inspiring to do so only because it’s a white crock, I was compelled to clean it, not let it soak overnight. πŸ™‚ So it’s already put away. I’m very proud of myself, in a good way only, of course. Patting myself on the back. πŸ™‚

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