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Archive for the ‘Cooking’ Category
Southern Plate’s Apple Spice Muffins
Posted in Cooking, tagged Apple, Breakfast, Dessert, Southern Plate on May 14, 2011| 8 Comments »
This is the next recipe in my Southern Plate/Picture Perfect Cooking project and it is another good ‘un! I made these for my co-workers and myself one night for breakfast the next day and these little gems were still so moist and delicious after setting all night. In fact, they were still moist and delicious the day after that as well!
I would highly recommend making these to take on a trip if you wanted a quick and easy breakfast or snack on the go. The only mistake I made was not chopping my apples small enough. They were still good but there were bigger chunks of apple than I really wanted. Other than that, I loved them and will definitely make them again!
1 1/4 cups self rising flour
3/4 cup granulated sugar
1/2 cup chopped nuts (I used pecans.)
1/4 cup quick cooking oats
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
2 eggs
2 cups peeled, cored and chopped (finely) apples
3/4 cup vegetable oil
1 1/2 tbsp water
Note: I have Penzey’s apple pie spice so I used that in place of the cinnamon & nutmeg.
Preheat oven to 400 degrees and place cupcake liners in a muffin pan (or spray with nonstick spray). In a large bowl, combine the flour, sugar, nuts, oats, & spices.
In a separate bowl, beat the eggs and add the apples, oil and water. Pour the egg mixture into the flour mixture; stir just until the flour is moistened.
Spoon the batter into the muffin cups and bake for 20 minutes or until lightly browned. Enjoy!! 
I am linking this recipe to Designs by Gollum’s Foodie Friday!
Head on over to Eat At Home Cooks to check out this week’s favorite ingredient…cheese!
Martha Stewart’s Lemon Chiffon Cake
Posted in Cooking on May 7, 2011| 2 Comments »
I had such high expectations for this little recipe. I expected a tall, light and fluffy cake similar to an angel food cake. Maybe I don’t understand exactly what a chiffon cake is, but I was a little disappointed. Don’t get me wrong…this cake had a wonderful light lemony flavor, but the texture seemed a bit off.
I did have to use a slightly bigger pan (9 inch instead of 7 inch), because I did not have the size called for in the recipe, so the outcome may have been my fault and not the recipe’s. I will probably keep looking for that perfect lemon cake.
3/4 cake flour
1/4 tsp baking soda
1/4 tsp salt
3/4 cup plus 1 tbsp granulated sugar
3 large eggs, separated
1/4 cup vegetable oil
1/3 cup water
1 tbsp freshly squeezed lemon juice
zest of 3 lemons
1/2 tsp vanilla extract
1/4 tsp cream of tartar
confectioner’s sugar for dusting
Preheat oven to 325 degrees and have ready an ungreased 7 inch tube pan (I used a 9 inch because that is was I had.). Sift together flour, baking soda, salt, and 3/4 cup granulated sugar.
In a large bowl, whisk together egg yolks, vegetable oil, water, lemon juice, lemon zest and vanilla. Add reserved dry ingredients and beat until smooth.
In the bowl of an electric mixer, beat egg whites on medium speed until foamy.
Add cream of tartar; beat on high speed until soft peaks form, about 1 minute. Gradually add remaining 1 tbsp sugar; beat on high until stiff peaks form, about 2 minutes.
Gradually fold the egg white mixture into the batter; start by folding 1/3, then fold in the remaining 2/3.
Pour batter into pan. Since the pan I used was a 2 piece angel food cake pan, I covered the bottom with foil to avoid leaks in the oven.
Bake until a cake tester inserted in the center of the cake comes out clean, about 45 minutes. Let cool in the pan for 10 minutes then, using a butter knife, slide the knife around the cake and turn it out onto a cake platter. As you can see, mine decided to crack so I just sliced it. I served this cake with the Sunshine Salad from a couple of weeks ago and they complimented each other very well.
This week’s spotlight ingredient at Eat At Home Cooks is brown sugar…one of my favorites!
Beef Roast Italiana
Posted in Cooking on April 30, 2011| 3 Comments »
One of the easiest main dishes that you can make is a beef roast in the slow cooker and I am always on the lookout for new ideas for this versatile meal. I found a similar recipe online and adapted it to suit my and my family’s taste.
I was really pleased with the final product and plan to fix this again. I am not sure what size of roast I used, but I think it was around 3 to 4 pounds. It fed 7 people easily with leftovers for the next day.
1 beef roast (3-4 lbs)
26 oz can traditional style spaghetti sauce (Use whatever is your favorite.)
salt, pepper, & Italian seasoning to taste
Sprinkle both side of the roast liberally with the salt, pepper and Italian seasoning. Place roast in the slow cooker. (I had to use my small cooker, so I cut the roast in half.) Cover with sauce and cook on low for 6-7 hours. Enjoy!
Head on over to Eat At Home Cooks for today’s spotlight on pasta!
Picture Perfect Cooking 