Thursday, October 30, 2008

Granola Muffins


Note: The batter for this recipe stores very well in the refrigerator. In fact, the original recipe is for 48 muffins to be made over the course of no more than 6 weeks. A great idea if you have room in the refrigerator and your family prefers fresh muffins. Personally, I made them all at once and put some of them in the freezer and some of them went to work with me. The following recipe makes about a dozen and a half muffins. I found the batter much easier to work with after it was in the refrigerator for about a day. It is important to note that if your granola has sunflower seeds in it, they may turn green when they come in contact with the baking soda - this reaction has to do with pH levels and is perfectly safe to eat.

Ingredients
2 cups granola cereal
1 1/2 cups sugar
2 1/2 cups all-purpose flour
1 tablespoons baking soda
1/2 cup vegetable oil
2 cups buttermilk (or substitute)
2 eggs
1 cup blueberries (optional - or raisins, or cut up apricots, or chocolate chips, or your favorite muffin addition)

Directions

Mix together the granola, sugar, flour and baking soda. Set aside.

Mix together the vegetable oil, buttermilk and eggs. Add the dry ingredients gradually just until moistened.

Pour into lined muffin tins, filling each about 2/3 full.

Drop 4 berries (or whatever "filling" you choose) into each cupcake cup and use a fork to push berries down into the batter until covered.

Bake at 350 for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

This recipe yields 24-30 muffins depending now how close you get to 2/3 full when you fill the muffin tin


source: http://www.recipezaar.com/100231

Wednesday, October 29, 2008

Granola Challenge - Number 2

Note: DO NOT MAKE THIS! I am just posting this for reference. As I look over the ingredients again, I don't understand how the result was so bland and lackluster. The resulting granola didn't taste like ANYTHING, and since my only 9x13 pan is glass, it didn't get very crispy, either. After it cooled down, I even put a portion of it back in the oven for a while, but that didn't seem to help (but it did get a little crispier). I can't entirely blame my glass pan, though. This is just a crappy recipe. I found a couple of recipes that require granola cereal as an ingredient, so at least it won't go to waste. (Sorry, no picture.)

Ingredients
6 cups oats
1 1/2 cups wheat germ
1 cup nuts (I did about 1/3 cup each of walnuts, almonds, and pecans)
1 cup dried fruit (I was going to add these after the oven, but never bothered)
1 cup sunflower seeds
1/2 cup coconut
1/2 cup vegetable oil
1/2 cup honey
1/4 cup molasses
1 tbs vanilla extract
2 tsp cinnamon
1 tsp nutmeg

Directions
1 Combine all ingredients
2 Bake in a 9x13" pan at 350° for 20-25 minutes, stirring frequently
3 Cool, then stir until crumbled

source: http://community.livejournal.com/poor_skills/2472850.html

Tuesday, October 21, 2008

Catherine's Chicken Noodle Soup


Note: I made this up last night when I couldn't find a recipe that I really liked. I drew my inspiration from the internet. I drew my ingredients from my refrigerator. I used the extra wide kind of noodles (because that is what I had open), but it probably would have been better to use the medium kind so that they would stay on your spoon when you try to eat it. This is a very hardy soup that is easy to put together. Total prep time is about 45 minutes. Makes about 8 servings.

Ingredients
2 quarts of chicken broth/stock OR 2 quarts of water + Better Than Bouillon
2-3 cups of cooked chicken, in small bite-sized pieces
1-2 cups of egg noodles, uncooked
1 1/2 cups of diced carrots
1 1/2 cups of diced celery
1 small onion, chopped
2 cloves of garlic, chopped
1 Tbsp Rosemary
1 Tbsp Thyme
1 tsp Basil


Directions
Bring broth to a boil. Add in carrots, celery, onion and garlic. Return to a boil and then decrease heat to an active simmer. Add in rosemary, thyme, and basil. Simmer for ~ 20 minutes, stirring occasionally.

In a seperate pot, prepare egg noodles according to the package, drain, and rinse.

Add the chicken to the soup, return to a simmer for 5 minutes.

Add the noodles to the soup and reduce heat to low until it is time to serve.


source: Catherine Germann