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Sunday, August 24, 2014

Lemon Pound Cake Muffins


Tender with a fine texture and soooooo easy to make!  These sweet lemon muffins are moist and flavorful. Delicious with or without poppy seeds.

Yield: 24 mini muffins, or 12 standard sized muffins

Ingredients:
1 3/4 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon poppy seeds (optional)
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1/2 cup sour cream (any fat content)
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
zest of 1 lemon (about 1 teaspoon)

Glaze:
1 cup powdered sugar
2 Tablespoons fresh lemon juice

Directions:
Preheat oven to 375*F.

Line a muffin pan with paper liners, or spray lightly with cooking spray.

In a large bowl, combine flour, baking soda and salt, then set aside.

In the bowl of an electric mixer, beat butter until smooth. Add sugar, then continue to beat until light and fluffy (1-2 minutes).

Add eggs (one at a time), then sour cream, vanilla extract, lemon extract and lemon zest. Blend until well combined.

Slowly pour in the bowl of flour and blend just until fully incorporated.

Scoop batter (using a cookie scoop if available) into prepared pan.

Bake mini muffins 12-14 minutes. Bake full sized muffins 18-20 minutes. 

Remove muffins from pan (after a few minutes) and finish cooling on a wire rack.

Combine powdered sugar and lemon juice to create a glaze, then dip the tops of the muffins in the glaze. Allow glaze to set (10 minutes or so).

Saturday, August 09, 2014

Old-Fashioned Sour Cream Doughnuts





This is what homemade doughnuts look like--complete with the irregular shapes, doughnut holes & well-seasoned cookie sheet ;)

It had been years since I had made doughnuts but this recipe caught my eye on Pinterest.  They are a cake doughnut, not a yeast doughnut.  The recipe is NOT rocket science but does take time, so patience is important.  I don't cook with HOT oil very often, so PLEASE  make sure all small children, pets (& overly anxious/curious adults) are OUT of the kitchen while using HOT oil!


Yield: 12 doughnuts and holes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes

Ingredients:

 

For the donuts:
2 1/4 cup cake flour (yes, I DID use cake flour)
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup sugar
2 tablespoons butter, at room temperature
2 large egg yolks
1/2 cup sour cream
Canola oil, for frying


For the glaze:
3 1/2 cup (350 grams) powdered sugar, sifted
1 1/2 teaspoons corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup hot water



Directions:
For the donuts:
In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. The dough will be sticky. Cover with plastic wrap and chill for 1 hour.

On a floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 12 doughnuts and holes.

Pour 2 inches of canola oil into a heavy bottomed pot (yes, that is important!) with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Watch the temperature!!!  Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag (or paper towels) to soak up the excess grease.

For the glaze:
Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set. Doughnuts are best served the day they are made but may be store in an air tight container at room temperature for a few days.
http://www.handletheheat.com/old-fashioned-sour-cream-doughnuts/

Sunday, July 20, 2014

Zucchini Bread

It is that time of year again...zucchini seems to be everywhere!  This is a moist and flavorful sweet bread recipe that Jonna Roper shared with me when we lived in Sacramento,CA over 30 years ago.  Thanks Jonna! So happy I found this recipe again--hope you are doing well!

Put dry ingredients into a large bowl set aside:
3 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1 Tbsp. cinnamon
1/2 cup chopped nuts (I used pecans & sunflower seeds) 

Mix:
3 large eggs
1 cup of oil (can use liquid coconut oil too)
2 tsp. vanilla

Add to egg mixture:
2 cups sugar
2 cups grated zucchini

Add liquid ingredients to dry ingredients and mix well.  Grease & flour 2 medium-sized loaf pans (I used 1 regular loaf pan & 2 small loaf pans).  Bake at 325 for 1 hour and 10 minutes.  Cool and wrap well in plastic wrap.  It is delicious anytime but tastes even better day 2.

This bread freezes well and makes a great addition to a tray of other fruit/veggie sweet breads.

Macaroni Gratin



  • SERVINGS: 8 
I had too much milk in the frig!  Rather than waste it, I tried this mac & cheese variation--creamy throughout, cheesy on top.  This deliciously moist macaroni gratin (with a mild garlic flavor) is a far cry from American macaroni and cheese. Chef Benoît Guichard cooks the pasta in milk, then cools the cooking liquid down with ice cubes, a technique that keeps the macaroni from drying out. The dish can be served as a main-course pasta for four with a salad or as an accompaniment to roasted meats or poultry.
 
3 quarts whole milk (I used 2%)
4 garlic cloves, lightly crushed
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Fine sea salt
Freshly ground white pepper
Freshly grated nutmeg (optional)
3/4 cup heavy cream (use milk for a lower fat option)
3/4 pound ridged penne pasta
2 trays of ice cubes (I used 4 cups--who has ice cube trays??)
1 cup freshly grated imported Gruyère cheese (3 1/2 ounces)  (I used sharp cheddar & fresh Parmesan)
2 tablespoons minced chives
 
In a large saucepan, combine the milk and garlic. Warm the milk over high heat until bubbles appear around the edge. Remove from the heat, cover and let steep for 10 minutes. Remove and discard the garlic. Measure out 1 cup of milk and reserve; set aside the rest.
 
In a small saucepan, melt the butter over moderate heat. Whisk in the flour and cook, stirring constantly, without browning, for 1 minute. Remove the saucepan from the heat and gradually whisk in the reserved 1 cup of milk, stirring constantly, until the sauce is completely smooth. Season with a large pinch of salt and generous gratings of white pepper and nutmeg. Return the pan to low heat and cook the sauce, whisking constantly, until it's thick, about 5 minutes. Remove from the heat, let cool slightly and stir in the heavy cream. Season with salt.
 
Preheat the oven to 500°. Add 1tsp of salt to the remaining milk and bring back to a simmer. Add the pasta and cook, stirring, over moderately high heat so the milk is just simmering, until al dente, about 10-12 minutes. Remove the saucepan from the heat and add the ice cubes to stop the cooking. Once all of the ice cubes have melted, drain the pasta in a colander and transfer to a large bowl.
 
Add the white sauce to the pasta and toss to coat. Transfer the mixture to a buttered 9-by13-inch gratin dish. Sprinkle the cheese all over the top and bake for about 10 minutes, or until bubbling around the edges. Turn on the broiler and (carefully) broil, rotating the dish, until the cheese is golden, 2 to 3 minutes. Let the gratin stand for 5 minutes, then season generously with white pepper, garnish with the chives and serve.


Thursday, July 10, 2014

Double Chocolate Banana Bread (or muffins)

Moist & flavorful!  I throw everything into my Bosch mixer and give it 3-5
minutes to combine. 


3 medium-to-large very ripe bananas
1/2 cup butter, melted
3/4 cup brown sugar (I use dark here; either light or dark work)
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1/2 teaspoon ground cinnamon (optional; I skip it)
1 cup all-purpose (or gluten free) flour
1/2 cup Dutch-process cocoa powder
1 cup (about 6 ounces) semisweet or bittersweet chocolate chunks or chips



Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.

Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.) Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. (My cocoa is almost always lumpy, so this is essential for me.) Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.

Pour into prepared pan and bake 55 to 65 minutes, (or 12 very full muffins--bake @ 350 25-30 minutes) until a toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.) Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.

The banana bread will keep for up to 4 days at room temperature. I keep mine wrapped in foil. It goes without saying that it has never actually lasted that long.

Tuesday, June 24, 2014

Lemon-Fruit Punch Cake

Lemon-Fruit Punch Cake -- only 3 ingredients!! 1 cake mix, 12 oz. soda (choose complimentary flavors) mix together (that's right no eggs or oil). Pour into greased 9x13" baking pan Bake 25-30 minutes. Cool, then "frost" with Cool Whip or whipped cream. Keep refrigerated.

Sunday, June 22, 2014

Turkey Pot Roast with Sweet Potatoes and Cranberries


Ready for the oven--cover with foil & bake

Sweet potatoes and cranberries add a distinctive flavor to this baked turkey dinner!
Ingredients
1 (2 to 3-lb.) boneless turkey breast
3 medium sweet potatoes, peeled, cubed (5 cups)
1/2 cup sweetened dried cranberries
6 green onions, cut into 1/2-inch pieces
1/4 cup apple juice concentrates
1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
Steps
  • Heat oven to 350°F. Arrange potatoes & sweet potatoes on bottom of ungreased 13x9-inch (3-quart) baking dish. Place boneless turkey breast on top of potatoes. Add cranberries and onions Pour apple juice concentrate over top of turkey breast. Sprinkle with marjoram and salt. Cover with foil.
  • Bake at 350°F. for 1 hour. Uncover. Bake an additional 30 minutes or until turkey is fork-tender and juices run clear, spooning pan juices over turkey and vegetables once during baking. Serve turkey and vegetables with pan juices.

Serving Size: 1/8 of Recipe

Nutrition Facts 

Calories  300

Calories from Fat  60
Total Fat  7g
Saturated Fat  3g
Cholesterol  115mg
Sodium  170mg
Total Carbohydrate  23g
Dietary Fiber  2g
 Sugars  11g
Protein  35g
% Daily Value*:
Vitamin A 200%
Vitamin C 25%
Calcium 4%
Iron 15%
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 4 1/2 Very Lean Meat; 1/2 Fat;

Sunday, March 23, 2014

Creamed Corn



Delicious--different than any other I have tasted--definitely not like the stuff from the can!
Chef Lacey Lee Berry
Full recipe                                       Half recipe
2 lbs. sweet corn (frozen is OK)
8 oz. milk
8 oz. heavy cream
2 Tbsp. granulated sugar
¼ tsp. black pepper
½ tsp. salt

2-3 Tbsp. melted butter
2 Tbsp. corn starch
1 lb. sweet corn (frozen is OK)
4 oz. milk
4 oz. heavy cream
1 Tbsp. granulated sugar
1/8 tsp. black pepper
¼  tsp. salt

1 ½  Tbsp. melted butter
1 Tbsp. corn starch
Pinch of cayenne pepper (just a pinch—it will not be as good if you skip it)

Mix corn, milk, heavy cream, sugar, pepper & salt together in heavy saucepan over medium heat, stirring often.  Bring to boil.  Cook 7-10 minutes.  Reduce heat.

Melt butter, add corn starch & stir well to create a smooth “slurry”.  Add slurry to corn mixture, stir well.  Bring back to boil.  Cook 3-5 minutes.  Add pinch of cayenne pepper, stir well.  Serve.


In the video, Chef Lacey shows Texas Beef Brisket, rolls, cole slaw & creamed corn—the creamed corn starts at about the 16 minute mark.


The Purpose of Scratch Only

The purpose of Scratch Only is to share recipes and ideas. Not all of these are my original recipes (and I know not EVERYTHING is from scratch), I have made these over and over and will not post anything that I do not make and enjoy first (sorry, but you won't find any seafood here). This blogger reserves the right to edit or delete posts with content deemed inappropriate or unwanted for any reason. If you have questions, please e-mail.