Wednesday, September 28, 2011

Morning Glory Muffins

from Earthbound Farm
serves 16

1 1/4 c. sugar
2 1/4 c. flour
1 T. cinnamon
2 t. baking soda
1/2 t. salt
1/2 c. shredded, sweetened coconut
3/4 c. raisins
1 large organic apple, peeled and grated
1 c. crushed pineapple, drained
2 c. grated carrots
1/2 c. coarsely chopped pecans or walnuts
3 large eggs
1 c. vegetable oil
1 t. pure vanilla extract

Preheat oven to 350^

 In large bowl combine the coconut, raisins, apple, pineapple, carrots, and nuts; stir to combine and set to the side. In separate large bowl beat eggs and sugars together, add oil and vanilla, beat until blended. Sift together flour, cinnamon, baking soda, and salt into a large bowl. Mix dry ingredients to egg mixture, just until blended, then fold in apple, carrot, nut mixture.

Spoon batter into muffin tins sprayed with Pam.  Bake 35 minutes or until toothpick inserted comes out clean. Cool slightly before removing from pan to finish cooling on rack.

This is a favorite muffin at the B&B.  Just wanted to share the recipe for all to enjoy!

 Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Thursday, September 15, 2011

Pumpkin Apple Streusel Muffins

serves 18

2 1/2 c. flour
2 c. sugar
1 T. pumpkin pie spice
1 t. baking soda
2 eggs, lightly beaten
2 c. pumpkin or butternut squash puree
1/2 c. vegetable oil
2 c. peeled cored and diced apples Granny Smith or Jonathans

2 T. flour
1/4 c. brown sugar
1/2 t. cinnamon
2 T. butter
Preheat oven to 350 ^. Lightly grease 18 muffins cups or use paper liners.

In a large bowl beat eggs add sugar until light and fluffy. Add oil and pumpkin. Sift in flour, pumpkin pie spice, baking soda,and salt. Mix until moisten. Fold in apples. Spoon bater into muffin tins.

In a small bowl combine 2 T. flour, brown sugar, cinnamon and butter. Mix to resemble coarse crumbs. Sprinkle topping over muffin batter.

Bake for 30 minutes or until toothpick inserted into muffin comes out clean.

I always bake a butternut squash and puree it rather than use pumpkin.Butternut squash has so much more flavor and bettert texture.The squash can replace pumpkin in all recipes Bake a whole butternut squash in the oven on a baking sheet until a fork inserted feels soft and cooked. Let the squash stand until cool, cut open, seed  and scoop out the meat then  puree in a food processor.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Saturday, September 3, 2011

Chiles Rellenos Casserole from Cook's Country

1T - vegetable oil
1 onion - chopped fine
2 pounds - 90% lean ground beef
4 - poblano (or 6 Anaheim) chiles, stemmed, seeded, and chopped
2 - garlic cloves - minced
2t - ground cumin
1 1/4t - salt
1t - dried oregano
3/4t - pepper
1/4t - cayenne pepper
1 (10oz) can - Ro-Tel tomatoes, drained
10oz - Monterey Jack cheese, shredded (21/2 cups)
1/2 cup - all-purpose flour
3/4 cup - skim milk
2 - large egg whites

1.)  Heat oven to 450 degrees.  Heat oil in 12-inch nonstick skillet over medium heat until shimmering.  Add onion and cook until softened, about 5 minutes.  Stir in beef, breaking up meat into small pieces, and cook until no longer pink, 8-10 minutes.  Using slotted spoon, transfer beef mixture to paper towel lined plate.  Pour off all but 2T fat from skillet.
2.)  Add poblanos and cook over medium-high heat until browned, 8-10 minutes.  Stir in beef mixture, carlic cumin, 3/4t salt, oregano, 1/2t pepper and cayenne and cook until fragrant, about 30 seconds.  Add tomatoes and cook until beef mixture is dry, about 1 minute.  Off heat, stir in 2 cups Monterey Jack.  Scrape mixture into 13 x 9 baking dish, pressing into even layer.
3.)  Combine flour, remaining 1/2t salt, and remaining 1/4t pepper in a bowl.  Slowly whisk milk into flour mixture until smooth: set aside.  Using stand mixer fitted with whisk, whip ell whites on medium-low speed until foamy, about 1 minute.  Increase speed to medium-high and whip until stiff peaks form, about 3 minutes.  Whisk one-third whipped egg whites into batter then gently fold in remaining whites, 1 scoop at a time, until combined.
4.)  Pour batter oer beef mixture.  Bake until topping is light golden and puffed, about 15 minutes.  Sprinkle with remaining 1/2 cup cheese and bake until golden brown, about 10 minutes.  Let cool on wire rack for 10 minutes then serve.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast