by Marsha | Aug 1, 2010 | Breads, Breakfast / Brunch |
I modified this recipe from one that I found online to suit my family’s tastes. You can add nuts, raisins, or fruit to this if you like, but these muffins are very moist without anything added. They are delicious with homemade jams on top or plain. 2 cups toasted whole grain oat cereal, crushed about 1 cup crushed, (like Cheerios) The food processor makes fast work of the cereal or put cereal in a zip top bag and crush with rolling pin. 3/4 cup whole wheat flour 3/4 cup flour 1/2 cup firmly packed brown sugar 1 1/2 teaspoon cinnamon 1 teaspoon baking powder 3/4 teaspoon baking soda 1/4 cup ground flaxseed 1 cup applesauce 1/3 cup skim milk (I use light soymilk) 3 tbsp. vegetable oil 1 egg or (one egg white if you are watching your cholesterol) Heat oven to 400 degrees. Grease bottom of muffin pan or use papers. Mix dry ingredients in medium bowl. Stir in remaining ingredients just until moistened. Bake until golden brown, 18 to 22 minutes. 12 muffins. Heat oven to 400 degrees. Grease bottom of muffin pan or use papers. Mix dry ingredients in medium bowl. Stir in remaining ingredients just until just moistened. (do not over mix). Bake until golden brown, 18 to 22 minutes. Yields 12 muffins. ~Ruth Anne...
by Marsha | Jul 30, 2010 | Desserts, Pastry |
My mother used to make these when I was growing up. The actual recipe called for them to be fried in grease in a large skillet. You can follow that method if you like, I prefer them baked in the oven. They are wonderful either way, but this recipe is the baking method. You can use fresh apples or dried apples, the process is the same either way but since dried apples are already sweetened, you may want to use half the sugar. Filling 2 large apples peeled and chopped into bite size pieces. (any kind you like, i used red delicious) 1/2 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 3/4 cup water divided 1 Tablespoon cornstarch In a 2 quart pan, place apples, cinnamon, nutmeg and 1/2 cup of the water. Cook over medium heat until apples are tender and add a little extra water if needed to prevent sticking. When apples are done dissolve cornstarch in 3 Tablespoons cold water and pour into apples. Stir and continue to cook for 2 minutes until the sauce has thickened. Set aside to cool. Crust 3 cups plain flour 1 teaspoon salt 1 stick unsalted butter 8 oz bar of cream cheese 4 Tablespoons cold water 2 teaspoons cold cider vinegar Mix together flour and salt. Cut in cold butter and cream cheese until it resembles crumbs. Mix vinegar and water together and then slowly add to flour mixture. If dough is too dry, just add one teaspoon water at a time until you have added enough to make a soft dough. Cut dough in half and flatten...
by Marsha | Jun 18, 2010 | Main Dishes |
This recipe I created because I didn’t like the breading on most southern-fried chicken recipes. I like a little crisper texture to my fried chicken. I think this one is a winner! People love this chicken and it is so tender inside with the right amount of crispness outside, it’s just delicious! Yall come to supper! 3 cups self-rising flour (divided) 2 – 3 cups buttermilk 2 cups instant potato flakes (not potato buds) 1 teaspoon salt 1/2 teaspoon coarse ground black pepper 1 whole chicken cut up Oil for frying (I use Canola oil) First we need to set up your breading station: You will need 3 shallow pans or pie plates to bread chicken. In the first pan put 2 cups flour. In the second plate pour in the buttermilk, and the 3rd plate mix together 1 cup of flour with 2 cups potato flakes, salt and pepper. Wash chicken and then roll chicken in the plate of self rising flour. Then put chicken in buttermilk. Turn chicken to get both sides in the milk. This creates the glue for the last breading stage. Then roll chicken in potato mixture. Repeat the above steps until all the chicken is breaded. Gently shake off any excess flour and your chicken is ready to fry. Make sure your oil is heated to 360 degrees and place your chicken in to fry. Wait until the first side is lightly browned before turning over. Cook and turn for approximately 15 minutes or until chicken is fully cooked. Serve hot, but this chicken leftovers are great served cold right out of the fridge. ~Marsha Bradford *...
by Marsha | Jun 16, 2010 | Budget Friendly, Casseroles, Side Dishes, Vegetarian Recipes |
A friend of mine gave me this recipe years ago. This casserole is simple to put together and has a wonderful flavor. I get asked for the recipe every time I serve this dish so I decided it was time to put the recipe up for all to see. 1 large package of yellow (saffron) rice 2 cans mexicorn – drained 1 can cream of celery soup 1 1/2 cups shredded sharp cheddar cheese 1/2 cup milk 1/2 cup sour cream (i used lite sour cream) 1 1/2 cups bread crumbs or cracker crumbs 1/2 stick of butter- melted Cook rice according to package directions: Pour rice into 2 quart casserole dish that has been sprayed with cooking spray. Add the rest of the ingredients and stir to combine. Top with bread crumbs or cracker crumbs and drizzle with butter. Bake in a 350 degree oven for 25-30 min or until heated through. ~Marsha...
by Marsha | Jun 6, 2010 | Budget Friendly, Salads, Side Dishes, Summer, Vegetarian Recipes |
This cool refreshing salad is great anytime. Using Greek Yogurt helps keep this dish lighter than using a ton of mayonnaise without compromising the flavor. Make this dish the day before a cookout or family gathering to give the flavors time to combine. 8 oz small shell pasta (or any kind you like) 4 green onions cleaned and chopped (i think northerners call these scallions) 1 large celery rib, chopped 2 large boiled eggs, chopped 1/3 cup mayonnaise 2/3 cup Greek Yogurt 1 teaspoon salt 1/2 teaspoon ground coriander seeds 1/2 teaspoon celery seeds 1/4 teaspoon black pepper 1 to 1 1/2 cups grape tomatoes Cook macaroni according to package directions. Drain rinse and cool pasta. When pasta is cool combine all ingredients in a large bowl and stir to thoroughly combine. Cover and refrigerate. This dish is actually better if prepared a day in advance to let all the flavors marry. Serve plain or on a bed of salad...
