This is an amazing muffin recipe. I first ate one at Becky's house in Kenya. I've been baking them ever since. You can find the recipe in the Newcomer's Cookbook.
2 c. flour
3/4 cup sugar
2 1/2 teaspoon baking powder
1 Tablespoon instant coffee (can be any type - if omitted, it makes them taste different)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup milk
1/2 cup melted butter, cooled slightly
1 egg, beaten
1 teaspoon vanilla
3/4 cup chocolate chips (or semi-sweet chocolate chopped into chip size pieces - Cadbury Bourneville is the BEST)
Combine dry ingredients and mix well. Add liquid ingredients and mix together only until combined. Do not overmix as it makes muffins tough. There may be a few lumps, which is okay. Gently mix in chocolate chips. Fill greased muffin cups 2/3 full and bake at 375 degrees for 15 to 20 minutes. Makes 18 muffins (approx.)
Sunday, August 13, 2006
Easy Fruit Cobbler (updated with temp. for cooking - 7/08
4 cups fruit - canned, with juice or without
1/4 to 1/2 cup butter or marg.
1 cup milk
1/2 cup sugar or splenda
1 cup white flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
Melt butter in baking dish (10x10 approximately)
In a bowl, mix milk, sugar, flour, baking powder, and salt. Pour into dish and mix lightly with butter. Add fruit and juice - do not stir.
Bake at 350 degrees for 30 minutes and check. Remove when it is nicely browned on top.
Notes:
This can be easily doubled, but be careful to put in large enough pan - it boils over if juicy.
If you want to use fresh fruit, you can use it raw, but I think it works better to cook it slightly first.
1/4 to 1/2 cup butter or marg.
1 cup milk
1/2 cup sugar or splenda
1 cup white flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
Melt butter in baking dish (10x10 approximately)
In a bowl, mix milk, sugar, flour, baking powder, and salt. Pour into dish and mix lightly with butter. Add fruit and juice - do not stir.
Bake at 350 degrees for 30 minutes and check. Remove when it is nicely browned on top.
Notes:
This can be easily doubled, but be careful to put in large enough pan - it boils over if juicy.
If you want to use fresh fruit, you can use it raw, but I think it works better to cook it slightly first.
Orange Congealed Salad
1 small package Orange gelatin
1 small can crushed pineapple in juice (8 1/2 oz. can)
1 1/4 cup water
1 small package “Dream Whip” prepared
1 cup grated cheese (like cheddar or gouda)
1 cup nuts (1/2 macadamia pieces and 1/2 cashew pieces or 1 cup of pecans)
Put the water, pineapple, and gelatin in a pot. Stir it while heating it just to a boil and then chill until the consistency of “egg whites”. At this point, add the cheese and nuts. Prepare the dream whip according to the package directions. Fold in the dream whip. Pour the mixture into a mold or bowl.
Dream whip is something you might need to get from the US - although if there are some “local” varieties that might be imported into your place, you might want to try that. Dream Whip makes 2 cups of whipped topping. If you are in the US you can substitute 2 cups of “Cool Whip”.
Sugar-free jello works fine.
A substitute for the dream whip for those of you who cannot use things with sugar is to whip 3/4 cup of very cold evaporated milk (NOT sweetened condensed milk) until it looks like whipped cream. It deflates easily, so after folding it into the gelatin, pour the mixture into a bowl rather than a mold.
1 small can crushed pineapple in juice (8 1/2 oz. can)
1 1/4 cup water
1 small package “Dream Whip” prepared
1 cup grated cheese (like cheddar or gouda)
1 cup nuts (1/2 macadamia pieces and 1/2 cashew pieces or 1 cup of pecans)
Put the water, pineapple, and gelatin in a pot. Stir it while heating it just to a boil and then chill until the consistency of “egg whites”. At this point, add the cheese and nuts. Prepare the dream whip according to the package directions. Fold in the dream whip. Pour the mixture into a mold or bowl.
Dream whip is something you might need to get from the US - although if there are some “local” varieties that might be imported into your place, you might want to try that. Dream Whip makes 2 cups of whipped topping. If you are in the US you can substitute 2 cups of “Cool Whip”.
Sugar-free jello works fine.
A substitute for the dream whip for those of you who cannot use things with sugar is to whip 3/4 cup of very cold evaporated milk (NOT sweetened condensed milk) until it looks like whipped cream. It deflates easily, so after folding it into the gelatin, pour the mixture into a bowl rather than a mold.
Linda’s Congealed Salad
2 small packages gelatin (like “jello”)
2 cups boiling water
1 small can crushed pineapple with juice
1 cup plain yogurt
1/2 cup pecans or other nut, chopped
Mix gelatin and boiling water for 2 minutes. Chill until the consistency of “egg whites”. Add yogurt, pineapple, and nuts and chill until set.
Notes: for a green colored salad use one package lemon jello and one lime. For red use two different flavors of red - black cherry, strawberry, cherry, etc. Local “Jelly Crystals” work fine.
Some locally canned pineapple may be more acidic than US brands. If so, you may need to add a teaspoon of plain gelatin.
Sugar free jello works great for this - unless things have changed you’ll have to bring that from the US or have someone mail it to you. When using the sugar free jello, go ahead and add the pineapple as soon as you’ve finished mixing the jello with boiling water. Sugar free seems to gel more quickly and the pineapple keeps it from getting solid before you add the other ingredients.
If you wait too long to add the other ingredients and it gets solid, just “melt” it and begin again. You can put it in the microwave or put your bowl on top of a bowl of boiling water.
2 cups boiling water
1 small can crushed pineapple with juice
1 cup plain yogurt
1/2 cup pecans or other nut, chopped
Mix gelatin and boiling water for 2 minutes. Chill until the consistency of “egg whites”. Add yogurt, pineapple, and nuts and chill until set.
Notes: for a green colored salad use one package lemon jello and one lime. For red use two different flavors of red - black cherry, strawberry, cherry, etc. Local “Jelly Crystals” work fine.
Some locally canned pineapple may be more acidic than US brands. If so, you may need to add a teaspoon of plain gelatin.
Sugar free jello works great for this - unless things have changed you’ll have to bring that from the US or have someone mail it to you. When using the sugar free jello, go ahead and add the pineapple as soon as you’ve finished mixing the jello with boiling water. Sugar free seems to gel more quickly and the pineapple keeps it from getting solid before you add the other ingredients.
If you wait too long to add the other ingredients and it gets solid, just “melt” it and begin again. You can put it in the microwave or put your bowl on top of a bowl of boiling water.
Zucchini Patties
This is one of our favorite recipes - easy, quick, and yummy! My children especiallly like them.
Zucchini Patties
2 cups grated zucchini
1 small onion, chopped
2 eggs
6 tablespoons flour (whole meal/whole wheat works well - white is also fine)
1/2 teaspoon baking powder
1/4 teaspoon salt
dash pepper
Combine squash and onion. Beat in egg. Add flour, baking powder, salt, and pepper. Mix well. Drop by tablespoon onto oiled griddle or in shallow pan with small amount of oil until browned.
Zucchini Patties
2 cups grated zucchini
1 small onion, chopped
2 eggs
6 tablespoons flour (whole meal/whole wheat works well - white is also fine)
1/2 teaspoon baking powder
1/4 teaspoon salt
dash pepper
Combine squash and onion. Beat in egg. Add flour, baking powder, salt, and pepper. Mix well. Drop by tablespoon onto oiled griddle or in shallow pan with small amount of oil until browned.
Oven Roasted Vegetables
This is great cooking method for lots of different vegetables. I give you the basic recipe and some substitution suggestions, but feel free to "mix and match" according to what vegetables you have available.
Oven Roasted Vegetables
based on recipe from South Beach Diet
Serving Size: 4
1 medium zucchini, cut into bite-size pieces
1 medium summer (yellow) squash, cut into bite-size pieces
1 medium red bell pepper, cut into bite-size pieces
1 medium yellow bell pepper, cut into bite-size pie
1 pound asparagus, fresh, cut into bite-size piece
1 red onion, cut into bite-size pieces
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
Heat oven to 450 degrees. Place vegetables in bowl and toss with oil, salt, and pepper. Line baking sheets with foil, spray with cooking spray and arrange vegetables in single layer - use two sheets if there are too many vegetables. Roast for 30 minutes, stirring occasionally, (rotating pans if using two) until the vegetables are lightly browned and tender.
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Notes: I usually substitute three or four squash and three zucchini for the asparagus. Mushrooms also work well - although they overcook easily. Might want to add them after 10 minutes.
Oven Roasted Vegetables
based on recipe from South Beach Diet
Serving Size: 4
1 medium zucchini, cut into bite-size pieces
1 medium summer (yellow) squash, cut into bite-size pieces
1 medium red bell pepper, cut into bite-size pieces
1 medium yellow bell pepper, cut into bite-size pie
1 pound asparagus, fresh, cut into bite-size piece
1 red onion, cut into bite-size pieces
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
Heat oven to 450 degrees. Place vegetables in bowl and toss with oil, salt, and pepper. Line baking sheets with foil, spray with cooking spray and arrange vegetables in single layer - use two sheets if there are too many vegetables. Roast for 30 minutes, stirring occasionally, (rotating pans if using two) until the vegetables are lightly browned and tender.
—————
Notes: I usually substitute three or four squash and three zucchini for the asparagus. Mushrooms also work well - although they overcook easily. Might want to add them after 10 minutes.
Lentil Curry
Recipe based on one from Karibu Cookbook
Serving Size: 4 as a main dish, at least 8 as a side dish
1 cup whole lentils
1 cup chopped onion
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon turmeric, ground
1/2 teaspoon red (cayenne) pepper ground OR use red Indian chili powder - I use less than 1/2 tsp. to keep it from being too spicey for me
4 medium tomatoes chopped fine (or use canned tomatoes)
-------------------------------------
2 tablespoons oil
1 teaspoon minced garlic
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
2 green chiles (optional) split
1. Soak lentils overnight or cover with hot water and soak for an hour or two
2. Drain the lentils several hours before the meal.
3. Put lentils in large pot and cover with fresh water. Add onion, fresh ginger, minced garlic, salt, turmeric, ground red (cayenne) pepper, and tomatoes.
4. Bring to a boil, reduce heat and simmer for 2 hours.
5. Just before lentils become tender, place oil in a separate pan over medium heat. Place garlic and the cumin and coriander powders into oil. Add split green chilies if a hotter curry is desired (the chili powder usually makes it hot enough for me, although I have used the chilies on occasion). Stir until garlic is brown and then add to lentils.
6. Continue simmering 20 to 30 minutes or until lentils are thickened and well cooked.
7. Serve over rice if desired.
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Notes: doubles well, freezes well
Serving Size: 4 as a main dish, at least 8 as a side dish
1 cup whole lentils
1 cup chopped onion
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon turmeric, ground
1/2 teaspoon red (cayenne) pepper ground OR use red Indian chili powder - I use less than 1/2 tsp. to keep it from being too spicey for me
4 medium tomatoes chopped fine (or use canned tomatoes)
-------------------------------------
2 tablespoons oil
1 teaspoon minced garlic
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
2 green chiles (optional) split
1. Soak lentils overnight or cover with hot water and soak for an hour or two
2. Drain the lentils several hours before the meal.
3. Put lentils in large pot and cover with fresh water. Add onion, fresh ginger, minced garlic, salt, turmeric, ground red (cayenne) pepper, and tomatoes.
4. Bring to a boil, reduce heat and simmer for 2 hours.
5. Just before lentils become tender, place oil in a separate pan over medium heat. Place garlic and the cumin and coriander powders into oil. Add split green chilies if a hotter curry is desired (the chili powder usually makes it hot enough for me, although I have used the chilies on occasion). Stir until garlic is brown and then add to lentils.
6. Continue simmering 20 to 30 minutes or until lentils are thickened and well cooked.
7. Serve over rice if desired.
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Notes: doubles well, freezes well
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