Garden Fresh Vegetable Soup

Our last night housesitting on Bainbridge Island prompted me to use up some of the fresh veggies that were still in the fridge.  Plus I thought having a nice pot of soup would be welcoming for the travelers returning from their trip to Morocco.  So I made this recipe and it turned out very tasty, indeed!

Garden FRESH VEGETABLE SOUP

3 Tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
2 cloves garlic, finely chopped
1 large potato, peeled and diced
1 medium turnip, peeled and diced
1/2 small head of cabbage, coarsely chopped
1 14 oz. can of diced tomatoes
2 14 oz. cans of beef broth (or vegetable broth or chicken broth…whatever)
1-1/2 cups water
2 Tablespoons of Herbs de Provence (homemade or purchased)
1 bay leaf

Heat the oil in a deep pot and saute the onion, celery, garlic and carrot until soft.

Add the potatoes, turnip and cabbage, bay leaf and herbs and cook for five or ten minutes on low just to release the flavors.

And finally add the tomatoes, broth, and water and bring to a boil.  Lower heat, cover the pot and simmer until veggies are tender.

That’s it!

Serve with crackers or a nice crusty artisan bread (homemade by you!) and you’re all set.

Artisan Bread – Impossible to Ruin Recipes!

If you love those beautiful but expensive artisan breads that are all the rage these days, you are in for a treat. This bread recipe will change forever your vision of homemade bread. You will love the actual making of the bread as much as the irresistible deliciousness (my word) of the baked loaf. Count on it.

The best part? You cannot ruin this recipe.** It looks complicated but it’s not. You will be amazed at the simplicity of this recipe. Five-Minute Artisan Bread is exactly the right name.

A lovely loaf of Five-Minute Artisan Bread

I first saw this recipe in our newspaper (The Minneapolis Star Tribune) a lonnnng time ago. I clipped it out and put it in with dozens and dozens of other recipes that I have clipped from newspapers and magazines.

I recently hauled out my stash of recipe clippings and found this recipe. Now, if you can read the date on the top of the clipping (click on the photo to enlarge it), you’ll understand the scope of my stash of recipes. It’s not pretty.

So I thought it was a sign that I should try my hand at bread making 101. Good decision. Here’s the recipe from the newspaper clipping. Note that you can also make Sticky Buns!  My personal notes are in italics.

FIVE-MINUTE ARTISAN BREAD
(Makes about 4 loaves)

Note: This recipe must be prepared in advance. Adapted from Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. (Both from Minneapolis!)

1-1/2 tbsp. granulated yeast (about 1-1/2 packets)
1-1/2 tbsp. kosher salt
6-1/2 cups unbleached flour, plus extra for dusting dough
Cornmeal

Directions

In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water, Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches.

Do not knead. Dough will be wet and loose enough to conform to shape of plastic container (well, not necessarily…mine was not so wet or loose, initially, but it didn’t seem to matter. It loosened up while it was rising).

Cover, but not with an airtight lid. Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours.

My second batch…see the baked loaf in the background?

(At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.)

When ready to bake, sprinkle cornmeal on a pizza peel (I do not have a pizza peel so I used one of my many wooden cutting boards.) Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and preheat oven to 450 degrees, preheating baking stone for at least 20 minutes. (I didn’t have a baking stone for my first batch so I used a heavy cookie sheet. Have since purchased an inexpensive one which works fine.)

Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound or about 1/4th of the dough).

Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it’s not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom. (okay, my hands were quite sticky and my shaping of the dough was not as perfect as this description. Didn’t seem to matter, luckily.)

Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one day’s storage improves flavor and texture of bread. Dough can be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.)

Dust dough with flour.*** Using a serrated knife, slash top of dough in three parallel, 1/4-inch deep cuts (or in a tic-tac-toe pattern). (I just slashed it once…it was just great that way.)

Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.

Well, I was immediately hooked on this wonderful bread baking adventure. Took me about five minutes to decide that I HAD to have this book. Bought it that very day. I was amazed at the variety of breads you can bake with this very same technique. You can add herbs to the recipes, too. You can make bagels, beignets, sticky buns, flat breads, pizzas and more.

Zoe has a blog called Zoe Bakes. Lots of good recipes, tales of her travels, etc.

You really need your very own copy of Artisan Bread in Five Minutes a Day. You’ll first want to visit Zoe and Jeff’s Blog. Jeff is actually a physician. You can read about both of them if you click on the Authors and Books link. There’s also a page on that blog with the master recipe.

This is a picture of the “Light Whole Wheat Bread” recipe in the book. Same technique, slightly different ingredients. I just whipped this up a couple of days ago. Makes a delicious sandwich loaf.

You can bake this in a regular bread pan, too, but I like the freeform loaves.

Now, to interpret my asterisks:

** You cannot ruin this recipe. First try I didn’t used unbleached flour. I didn’t realize you needed it and only after re-reading the recipe did I notice that little rule. It was still very good but much better using the unbleached.

Another time I dropped my nice little formed loaf onto the hot oven door as I was trying to slide it onto the baking stone (a good reason to purchase a pizza peel). Aghast, I scraped it up, slapped it on the stone all disfigured (poor thing), actually took the time to try scraping the dough off the oven door…what a mess! Set off the smoke alarm, even. It STILL turned out great!

***If you want a chewier crust, brush the loaf lightly with water before slashing the top and sliding it into the oven.

Next bread book that I get is going to be their new one…Healthy Bread in Five Minutes a Day. More whole grains and fruits and vegetables are used in the recipes.

This recipe is the perfect bread to serve when you entertain. Even if it’s just you, some cheese and a glass of wine. That’s entertaining, right?

How about making this for gifts? For someone new to the neighborhood, for example. Or to bring to a pot luck dinner. They’ll think you slaved away for hours!

Please let me know if you try this. I hope you do. Have fun. Be creative.

And now I’m headed to the kitchen for some cheese and to open a bottle of wine.

Milanese Pot Roast

Scrumptious Milanese Pot Roast*

The Minneapolis Star Tribune has a Taste section in the Thursday newspaper that reviews great restaurants in the Twin Cities (and I don’t think there’s another city in the USA with better restaurants).  That’s where they also print great recipes.  It’s the section I always pull out and save.

A few weeks ago there was an easy to do crock pot recipe perfect to put together when time is of the essence.  Time was not of the essence that particular day but I decided to make it, anyway!

It was so delicious that it seems only fair to share.

Milanese Pot Roast
Adapted from Star Tribune/Taste/Recipes

1 tbsp. olive oil

1 (3 to 4 lb.) boneless beef chuck roast
Salt and pepper to taste

1 onion, chopped
1 large carrot chopped
1 rib celery chopped
1 (14.5 oz.) can chopped tomatoes, drained
4 garlic cloves, finely chopped, divided

1 c. dry white wine
2 bay leaves

3 tbsp. finely chopped parsley
1 tsp. grated lemon peel

1)  Heat the oil until hot in a large, heavy skillet over medium high heat (I love my cast iron skillet for this).  Season the beef generously with the salt and pepper and sear in the oil, turning once or twice, until very browned on all sides.  This should take 10 or 15 minutes.

2)  Place the chopped vegetables (onion, carrot, celery and tonatoes) and just 3 of cloves of chopped garlic int he bottom of the crock pot.  Put the browned roast on top of the vegetables.

3) Deglaze the skillet with half of the wine by bringing it to a boil and scraping the skillet to dissolve any browned bits.

Pour this over the beef roast along with the reminder of the wine and top with the bay leaves.

Cover and cook 8 to 10 hours on the low heat setting or until beef is fork tender.  (I set my crock pot on high heat for a couple of hours and then turned it to low…took about 3 more hours).

Meanwhile, stir together the last clove of garlic (chopped), the parsley and the grated lemon peel.  You will have about 1/4 cup of gremolata.

Remove the beef to a large platter and cover with foil to keep it warm. Divide the pot roast into about 8 portions.

Purée about half of the sauce in a blender to thicken.  Stir it back into the crock pot along with about half of the parsley mixture.

(You could also use an immersion blender to puree the sauce right in the crock pot.  )

Stir about half the parsley mixture into the sauce and spoon the sauce over each portion.  Garnish with the remaining parsley mixture.

I served this with whipped potatoes but The Star Tribune also suggests serving this with polenta.  I’m sure that would be excellent and maybe one day I’ll do that.

Taste also suggests this:
“Mix any leftover parsley gremolata with mayo and slice the cold beef to make a memorable sandwich the next day.”   We’ll have to try that the next time I prepare this recipe.  And I WILL be preparing this recipe, again.

As an aside…I only had one bottle of white wine at the time.  It was a white table wine that was given to us by Jen’s partner, Doug Talalla, a very fine artist.  He’s a commercial artist and a fine artist.  (I’m a huge fan.)


Doug had a show at his art gallery and he and Jennie purchased lots of  “Two Buck Chuck” varieties to serve to the guests.  This was left over and since Jen and Doug don’t drink, they gave it all away!  

So Green Fin is what I used in this recipe.  I must admit that I served a little to myself, as well…not too bad, actually.  I don’t remember what varieties made up the blend but it was reminiscent of a Riesling, in my humble opinion.

I follow Jason’s Wine Blog  and he has a very fine review of Green Fin.  It’s made entirely of organic white grapes…read the post at his link for more info.

So there you have it…a fine recipe and a few useful links.  I am preparing this recipe again, tomorrow.  We’re at our daughter’s house in Kansas until Saturday.  I noticed a lovely pot roast in her refrigerator and offered to make dinner, tomorrow!

*Note:  I’ll be shooting a photo of the finished roast tomorrow, too.  Then I’ll replace the shot at the beginning of the post which happens to be courtesy of Flickr photographer Stu Spivack

Almond Triangles

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This recipe appeared in the Minneapolis Star Tribune a couple of years ago just before Christmas.  It was the grand prize winner in an annual contest the newspaper sponsors each year looking for unique holiday cookie recipes.  I wish I could think of the name of the winner…she deserves all the credit for this gem of a recipe.
I fully intended to make them as a Christmas cookie but through clever procrastination and getting ready to leave for our trip, I didn’t.   Clever procrastination because the recipe looks kinda time consuming…it’s not a recipe to throw together at the last minute.  It’s not a difficult recipe, though.  If it looked difficult I might have just thought, “Well, this looks yummy!” and that would have been the end of that.
So I tossed the newspaper page in with the recipe books I wanted to bring.  Thank goodness!  I made them a few days ago during a really, really rainy day.  Good decision!
I think they need a day to “cure” or whatever you want to call it.  They’re better the next day.  The winner of the contest said that they freeze well which is fortunate because if I don’t stick the rest of them in the freezer I will eat them all.
These buttery, rich cookies would be fabulous to give as a gift in a pretty tin or cookie box.  Not just for the holidays, either.  An any time gift.
NOTE:  I recommend reading the entire recipe before starting.  I almost beat all four sticks of the butter at once which would have been a disaster.  Also, when I added the almonds I was convinced that there were waaaay too many almonds and you could probably get by with a few less.  But, in the long run, there really weren’t too many.
Here’s the recipe:
 
Almond Triangles
2 cups (4 sticks) unsalted butter, at room temperature, divided
3/4 cup granulated sugar, divided
1 egg
3/4 teaspoon almond extract
1/2 teaspoon salt
2-3/4 cups flour
1 cup packed brown sugar
1/3 cup honey
1/4 cup heavy cream, at room temperature
1 lb. (about 5-1/4 cups) sliced almonds
Carefully line a 10- by 15-inch jellyroll pan (or rimmed cookie sheet) with aluminum foil, shiny side up.
To prepare dough:  In a bowl of an electric mixer on medium-high speed, beat 1 cup (2 sticks) of the butter until creamy, about 1 minute.  Gradually add 1/2 cup of the granulated sugar and beat until light and fluffy, about 2 minutes.
Add egg, almond extract and salt, and beat until thoroughly combined.  Reduce speed to low, add flour and mix until just incorporated.
Press dough evenly into pan and push dough up sides.  Cover with plastic wrap and refrigerate 30 minutes.
Preheat oven to 375 degrees.  Using a fork, prick dough in 20 to 24 places all across the dough and bake 10 minues.  Remove from oven and transfer to a wire rack to cool.
To prepare topping:  In a large saucepan over medium heat, combine brown sugar, honey, remaining 1 cup (2 sticks) of the butter and remaining 1/4 cup granulated sugar.  Cook, stirring occasionally, until the sugar dissolves.
Increase heat to medium-high, bring mixture to a boil, and cook for 3 minutes without stirring.  Remove from heat and stir in cream.  Stir in almonds.
Spread almond mixture evenly over crust.  Return pan to oven and bake until bubbling, about 15 minutes.  Remove from oven and transfer pan to a wire rack to cool  While bars are still slightly warm, cut into triangles.
ENJOY!

Gluten Free Caramel Corn

Gluten Free Caramel Corn – Yum!
Last year, I needed a recipe for a gluten free snack to take to a party and found this recipe at About.com. I’ve made a ton of it since then…makes a great gift if you scoop it into a cellophane bag and tie it closed with a ribbon.


GLUTEN FREE CARAMEL CORN

Prep Time: 15 minutes
Cook Time: 1 hour

Ingredients:
5 quarts fresh popcorn
1/2 cup agave syrup OR light corn syrup
2 cups brown sugar
2 sticks (1 cup) butter
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon baking soda

Preheat oven to 250°

  1. Pop 5 quarts of popcorn and place in a large roasting pan.
  2. Put butter, sugar, agave syrup OR corn syrup and cream of tartar in a large pan. Over medium heat, melt the mixture, stirring to prevent burning.
  3. Bring to a boil and cook for 5 minutes, stirring occasionally. Remove from heat.
  4. Add vanilla and baking soda and stir to mix.
  5. Carefully pour this mixture over the popcorn. Gently stir to thoroughly coat the popcorn.
  6. Bake for 1 hour, stirring every 15 minutes.
  7. Remove and pour on a large baking sheet to cool. Use a spatula to separate the warm clumps.

To freeze. Cool caramel corn completely. Seal tightly in freezer bags. Bring to room temperature to serve.

Gluten Free Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Bean Burritos – A Vegetarian Recipe

This is a really delicious recipe for burritos from Martha’s Everyday Food  magazine from … dare I admit it? …November of 2005!!  Yep, I’m a magazine junkie.

I’ve tweaked the original recipe and have noted that where appropriate.
3/4 cup rice (brown or white – I used brown) Cook rice according to directions.
In large saucepan, heat 2 Tablespoons olive oil over medium heat.
Add:
2 medium onions (yellow or white), chopped
4 garlic cloves, minced
1 jalapeno chile, chopped (ribs and seed removed for less heat – which I did)
OR 1 small can of green chiles…mild, medium or hot…your choice.
1/2 teaspoon ground cumin
coarse salt and ground pepper
Cook, stirring occasionally, until golden, 10 to 12 minutes. (It really does take that long.)
Add:
3 Tablespoons tomato paste, and cook, stirring for 1 minute.
Add:
3 cans (15 oz. each) pinto beans, drained and rinsed, and 1-1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes.
Add 1 can (14 oz.) black beans, drained and rinsed.  Remove from the heat and stir in 6 chopped green onions.
(The original recipe called for 1 box (ten oz.) frozen corn kernels; cook to heat through, 2 to 3 minutes.)
Heat 8 flour tortillas (10-inch burrito size) one at a time in a dry skillet over medium heat. Turned them once or twice until hot;
To assemble the burritos, mound 1/4 cup rice, 3/4 cup bean mixture and 1/4 cup of Monterrey Jack Cheese (you will need 2 cups shredded cheese for this recipe) on one side of tortilla.

Fold and hold in the sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle.

Place on a baking sheet, seam side down, and prepare remaining burritos. Put them in the freezer until frozen (duh) and then remove them, wrap them individually and place back int he freezer.

Reheating from frozen: There are three ways to reheat these according to the recipe.

Frozen 3 months ago…reheated today.  Mighty tasty!

Microwave and Oven: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate: Microwave on high for 3 minutes. Transfer to baking sheet: bake at 450 degrees until crispy, about 10 minutes. (This is Martha’s favorite “quick” method.)

Microwave only: Remove from…yadda, yadda, yadda. Place on microwave-safe plate, covered with a microwave-safe bowl, and defrost at high power for 3 to 4 minutes; uncover, and microwave on high, 3 to 4 minutes longer.
Oven only: Remove from…blah, blah, blah. Rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees, 40 minutes; remove foil, and bake to crisp, a5 to 10 minutes.
NOTE: To reheat defrosted burritos, remove any wrapping and bake for 10 minutes.
Serve with sour cream and salsa or chopped tomatoes, lettuce, onions, whatever…
The flavor was excellent and one burrito was a generous serving. I hope you try these. Bet you’ll make them again!

Apple Pie Bars


This is a great recipe that I was lucky enough to get from a friend when we lived in Omaha.  No idea where it came from originally but it’s a keeper.

Everyone loves apple pie, don’t they?  But one apple pie for a house full of guests doesn’t go very far.

Since this is baked in a rectangular baking pan or cookie sheet, you can cut it into as many pieces as you like…12 gigantic, 18 large or 24 smaller portions.  Top with a scoop of ice cream or cinnamon-spiked whipped cream.

APPLE PIE BARS
Preheat oven to 350 degrees F.

What you need:

2-1/2 cups all purpose flour
1/2 cup cold unsalted butter
1/2 cup shortening (such as Crisco)
2 tablespoons sugar
1 teaspoon Kosher salt
1 egg, separated
Milk
Cornflakes

8 cups peeled & sliced apples
1 cup sugar
1 tablespoon cinnamon
1 cup confectioners’ sugar
Dash of vanilla or almond extract (or lemon extract would be good, I think)

What you do:

  1. Combine the flour, 2 Tbsp sugar and salt.  Cut in the butter and shortening with a pastry blender (or use a food processor).  Put the egg yolk in a measuring cup and add milk to equal 2/3 cup.  Add to flour mixture and blend together.  The dough will be sticky so turn it onto a floured surface and form into two flattened rectangles.  Chill for 15 or 20 minutes.
  2. Meanwhile, combine the apples, 1 cup sugar and cinnamon.  Set aside.
  3. When pastry is chilled, roll out one portion on a floured surface.  Fit onto a large baking sheet.  I used an 11″ by 15″ baking dish.*
  4. Roll out the second portion of dough.
  5. Sprinkle the pastry on the baking dish with two or three handfuls of cornflakes and place the apple mixture over that.
  6. Top with the remaining pie crust.  If you’ve used a baking sheet, you can crimp the edges like you would for a pie.  If you’ve used a baking dish, just tuck the edges in around the filling.
  7. Beat the egg white until stiff and brush over the top crust.  Bake at 350 degrees F. for one hour until the filling is bubbly and the crust has browned nicely.
  8. Blend the powdered sugar with the vanilla or almond extract and enough water to make a drizzling consistency.  Let the bars cool for a few minutes and then drizzle with the glaze.

*NOTE:  It’s tricky getting the pastry onto the pan without tearing but not to worry…you can just press it together wherever it pulls apart.  Also, after I roll out the second crust, I cut it in half and put half at a time on the filling.  After you brush the crust with the egg white, you’ll never know.

Improvise this recipe any way you like…add chopped pecans to the filling, perhaps?  Or dried cranberries…that would be good, I think.  It’s delicious just the way it is, of course.

Bon Appetit!

Pepper Steak As You Like It

It was so hot the day before yesterday that the last thing I wanted to do was cook.  But we had gone out for dinner on Tuesday night for BOGO burgers at a newly re-opened lakeside restaurant here in Alexandria (Bug-A-Boo Bay) and I just knew getting Jack to spring for dinner, again, would be a lost cause.

I had a bit of sirloin steak in the freezer and hadn’t made Pepper Steak for ages so decided it would be just the thing…wouldn’t take a lot of time, therefore wouldn’t heat up the kitchen much.

Once again, I used what I had…the basic recipe is delicious but I needed to improvise since I had a little of this and a little of that.  I only had one green pepper so added the celery to increase the crunch factor.

The “as you like it” phrase is apt because you could use red, green or yellow peppers…you could add mushrooms…you could use regular tomatoes and quarter them.

PEPPER STEAK

Ingredients:

1 pound boneless sirloin steak – about 1 inch thick
1/4 cup unsalted butter
1 clove minced garlic
Salt and freshly ground pepper

4 Tablespoons lite soy sauce
1/2 teaspoon sugar

1 cup fresh or canned bean sprouts
1 cup grape tomatoes
1 or 2 green peppers, seeded and cut into bite sized pieces
1/2 cup celery, sliced on the diagonal

3 Tablespoons water
1/2 Tablespoon cornstarch

3 or 4 green onions or chives chopped

Method:

Melt the butter in a heavy skillet.  Add the garlic, salt and pepper.  Brown the beef on all sides.  Mix the soy sauce and sugar and add to the skillet.  Cover and cook over high heat for five minutes.

If you are using canned bean sprouts, rinse and drain them well, then add to the skillet along with the tomatoes, green pepper and celery.  Cook an additional five minutes.

Blend the cornstarch with the water…add to the skillet and stir until the sauce has thickened.

Serve with steamed rice and sprinkle with the green onions or chives.

Inspired by a recipe in my very old copy of Craig Claiborne’s The New York Times International Cookbook.

Minnesota Rhubarb Pie

My good friend Deb gave this recipe to me several years ago.  Deb is a Minnesota girl, born and bred, and she’s a terrific cook.  I don’t know where Deb got this recipe but this is my favorite recipe for Rhubarb Pie.  It’s so easy to put together and it’s creamy and smooth – it’s light, too, so perfect for an after dinner dessert buy generic clomid.

One real plus is that it doesn’t take a lot of rhubarb…just 9 or 10 small to medium stalks.  And there are just three other ingredients.  Perfect.

INGREDIENTS

3 cups rhubarb, cleaned and chopped into bite size pieces.
1-1/4 to 1-1/2 cups sugar
2 Tablespoons flour
2 eggs, beaten

Pastry for a 10-inch two-crust pie.  Either make from scratch or, like I did today, use a Pillsbury All Ready Pie Crust from the refrigerated section of the grocery store.  They’re excellent and great to have on hand for a last minute recipe

I’ve got a good recipe for homemade pie crust from Julee Rosso (Great Good Food) HERE in my Rhubarb Pie page on Squidoo.

NOTE: If you’re using early/young rhubarb which is not as tart, go with a little less sugar. I usually go with a little less sugar, anyway.

Simple, simple, simple – toss everything together and pile into a pie pan lined with one crust.

Here’s a Martha Stewart tip for a crispier crust. She says, “The secret to keeping a fruit pie crust from getting soggy is egg white…” which bonds the proteins together to form a barrier so the juice from the filling doesn’t seep into the crust.

*”Lightly beat an egg white; then brush it over the inside of the uncooked shell before adding the fruit mixture. The coating will set as the pie bakes and keep your dessert crisp.”

Top with the second crust and bake. If you like, you can cut the second crust into strips and weave across the top of the filling.

I like to brush the top crust with the leftover beaten egg white and sprinkle with sugar.

Bake at 375 degrees F. for 45 – 60 minutes until juices bubble through the crust and it’s golden brown.

Cool on a wire rack.  This is delicious either slightly warm or at room temperature with a scoop of vanilla ice cream.

That’s a Minnesota Rhubarb Pie.   Good Stuff!

*NOTE:  Today when I made this, I decided to include the extra egg yolk since I had separated the egg for the egg white glaze.  It worked just fine and I didn’t waste that extra yolk.

Golden Morning Muffins – Your Way

Golden Morning Muffins (no topping)

My Golden Morning Muffins are moist and delicious.  I just made a batch this morning.  There were eighteen of them.  Now there are two.   Granted, we had three friends over for coffee but that’s still a LOT of muffins. 

That’s how good they are.

They’re a take-off on a muffin I had several years ago called Morning Glory Muffins.  There are probably a dozen different recipes for Morning Glory muffins but they all involve fruit and/or nuts and/or carrots, etc cytotec pills buy online.

Golden Morning Muffins is the name I chose for them after checking to see if there are any other muffins out there in cyberspace with the same name.  They’re aren’t.

The beauty of this recipe is that it’s totally “customizable” just by changing out the fruit and nut combination. 

As usual, I advise reading through the entire recipe before starting.  It’s also a good idea to measure all ingredients before putting them together.

GOLDEN MORNING MUFFINS
Makes 18 – 24 muffins depending on size

What you’ll need:

1 cup whole wheat flour
1/2 cup all-purpose flour (I use unbleached flour)
1 cup old fashioned rolled oats
1/2 cup firmly packed brown sugar
1 Tablespoon oat bran
2 teaspoons baking soda
1/2 teaspoon salt

1/2 cup organic vanilla yogurt (or plain yogurt or sour cream)
2 medium bananas, mashed
1/4 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 egg

1 cup chopped dried apricots*
1 cup golden raisins*
3/4 cup chopped walnuts*
1/4 cup unsweetened coconut*

Topping – A Tablespoon or two of each:
Ground flax seed
Wheat germ
Sugar – preferably raw sugar

NOTE: You can also include finely chopped nuts and/or coconut in the topping.

Preheat the oven to 350 degrees F.  Either line your muffin tins with paper muffin liners or spray them with non-stick spray.

NOTE: If you use paper muffin liners the muffins, cool the muffins before removing the paper as they will stick a bit if they’re too warm.

Combine the yogurt, mashed bananas, applesauce, vanilla, and egg in a small bowl.  Combine the seven dry ingredients in a large mixing bowl then make a well in the center and add the wet ingredients, mixing until just combined.  Fold in the fruit and nuts.

Fill each muffin cup 1/2 to 2/3 full.  Sprinkle each with the topping mixture and bake for about 20 minutes or until they bounce back when touched lightly or when a toothpick inserted in a muffin comes clean.

Let cool about five minutes before removing to a cooling rack.

Enjoy…

*NOTE:  As long as you keep the fruit/nut mixture to about three cups total, you can use whatever you like or have on hand.  I’ve made this recipe using:

Dates
Dried Cherries
Dried Cranberries (or Craisins, as they’re often called)
Dried Apricots
Dark raisins
Pecans, chopped almonds or other nuts
Chopped, fresh apples
Grated carrots