Saturday, November 19, 2011

Double Chocolate Gluten Free Muffins

Double chocolate Gluten Free Muffins

1 1/4 c rice flour   3/4 c sweet rice flour  1/4 c cornstarch
2 c sugar                3/4c cocoa        1 1/2 tsp baking powder
1/4 tsp baking soda        1/2 tsp salt     1 c oil
1 3/4 c buttermilk    3 eggs     1 tsp vanilla
1 1/2 c chocolate chips

Preheat oven to 350 degrees. Line a muffin tine with paper liners.  This makes 24 muffins. In a bowl combine, rice flours, cornstarch, sugar, cocoa, baking powder, baking soda & salt. Stir in chocolate chips. Bake for 17-18 minutes or until done. 

Sunday, October 30, 2011

Home made Tomato Soup

Home made Tomato Soup
handed down to Lela Ruth Marshall (my mother-in-law) from her Aunt

Take 2 gallons of tomatoes - cut them up into small pieces.  Cook them until soft, then run through a sieve, saving the juice.  If you don't have tomatoes then 2 quarts of juice will work.

Take 1/2 stalk of celery & 6 onions.  Cut both up into small pieces & cook until soft enough to mash with a potato masher.  I use a small pressure cooker to cook the celery & onions, less time to cook.

In a small cooking pot heat together 1 cup butter, 1 c sugar, 1 c flour, 1 T salt & 1/2 t pepper.  Heat on med to low heat until butter is melted & all ingredients are mix well.

Take the juice, mashed celery & onions & put into a large pot.  Add the butter mixture & heat to just a boil.  Stirring occasionally.

Put in quart jars & pressure cook 10 min. at 10lbs pressure.  Makes about 3 quarts.

To make soup, take one quart jar of soup mixture pour into a pot.  Add enough milk to make it as thin as you like your soup.  Heat until just a boil. (I take the jar that had the soup in it & fill it half way with milk to add to the mixture.  My mother-in-law prefer to refill the quart jar completely to add to her soup).

Sunday, August 7, 2011

Barbecue Meatballs

2 lbs hamburger             1/2 c minced onions       1/2 t pepper
2 eggs beaten                 1/2 t chili pepper          1 c milk (I use skim)
1/2 t garlic powder         2 c quick oats

Mix all the ingredients together, mixing well.  Shape into meatbalss & place in a 13x9 baking dish.

Next mix the following well -
2c ketchup                     1/2 water                     1 T liquid smoke
1 1/2 c packed brown sugar             2 t garlic powder
1/2 c minced onions

Pour this mixture over the meatballs and bake at 350 uncovered for 1 hour or until the meatballs are done.

Saturday, May 28, 2011

Chocolate Chip Muffin Mix

2 c flour                              1 1/2 tsp baking power                 1/2 tsp baking soda
1 tsp cinnamon                    1/2 nutmeg                                    1/8 tsp salt
2/3 c brown sugar               1 c chocolate chips                        3/4 c buttermilk
3/4 c applesauce                 1 egg slightly beaten                      1 1/2 T vegetable oil  
1 tsp vanilla

Preheat over to 350.  In a large bowl, combine all ingredients.  Stir until the mixture is just blended.  Do not over mix.  Spoon the batter into grease muffin tins, filling 2/3 to 3/4 full.  Bake for 18 to 20 min or until golden brown.  Cool on a wire rack for 10 minutes before removing.  Serve warm or cool completely on a wire rack.  Makes around 2 doz.

Saturday, May 21, 2011

Apple Dapple Muffins

2 c self-rising flour                   1 tsp. cinnamon              1/4 tsp. nutmeg
1/4 c packed brown sugar        1/2 c sugar                    1 c dried apple, chopped
1 egg beaten                            3/4 c milk                       1/4 c oil

Mix flour cinnamon, nutmeg & sugars together.  Add egg, milk & oil.  Mix just until moistened.  Stir in apples.  Fill paper lined muffin cups 3/4 full.  Bake at 400 for 12 - 15 min.  Makes 1 dozen

Saturday, April 30, 2011

Brown Sugar-Oatmeal Muffin Mix

This recipe is from the Gooseberry Patch book Gifts for Giving

3 c flour                          1 c packed brown sugar
1/2 c sugar                      3 1/2 tsp baking powder
1 1/4 tsp salt                   1 1/2 c shortening (I use butter Crisco)
3 c quick oats

Combine flour, sugars, baking powder and salt in a large mixing bowl; mix well.  Cut in shortening until mixture resembles coarse crumbs; stir in oats.  Store in an airtight container for up to 6 months.  Makes 9 cups mix.

Combine 3 cups of mix (from above), one beaten egg and 2/3 cups milk; mix well.  Fill paper-lined muffin cups 2/3 full; bake at 400 degrees for 15 to 20 min.  Cool 5 min. before removing from pan.  Makes a dozen.

You can add chocolate chips, nuts, raisins, dried fruit if you would like after you have added the egg & milk.

Saturday, April 9, 2011

2x4 Soup

2 lbs. hamburger - browned                  2 can Rotel (I use mild)               
2 can Minestrone Soup

2 cans Bush's Grilling Beans Bourbon/Brown Sugar flavor (suppose to be Ranch Beans but I can't find that flavor anymore - really any flavor beans would do)

8-16oz of Velveeta cheese cubed (put in as much as you want depending on how cheesy you want it)

Dump all the ingredients in a crock pot, stir to mix well, & cook on low for about 4 hours.  Serve with tortilla chips.  

Buttermilk Bran Muffins

3 cups All-Bran Buds                           1 cup boiling water             

1/2 cup butter

1/2 quart buttermilk (can use power; make according to directions on can)

1 1/2 cups sugar                                    2 eggs                                     

2 1/2 cups flour                                     2 1/2 tsp baking soda                           

1 tsp salt                               raisins, nuts, dried fruit (opt)

Preheat oven to 350.  Take a muffin tin & either grease it well or line with cupcake holders.  Bring water to boiling point; add butter and All-Bran.  Set aside to cool or cool with buttermilk.  Add buttermilk.  Beat sugar & eggs together and add to All-Bran mixture.  Mix dry ingredients and gradually add to liquid mixture.  Add any type of nuts and/or dried fruit, raisins you like, amount is up to you.  Fill muffin tins about 3/4 full.  Bake at 350 for 20 to 25 mins.  May use batter all at once or store batter in refrig. up to 6 weeks covered.  Makes about 3 dozen muffins