12 Regular or 48 miniature -muffins 2 tb Coarsely chopped, Peeled fresh ginger root 1 Or 2 lemons, well scrubbed -and Patted dry 1/2 c (1 stick) butter, at room Temperature 1 c Granulated sugar 2 lg Eggs 1 ts Baking soda 1 c Plain yogurt or buttermilk 2 c All-purpose flour 1/4 c Freshly squeezed lemon juice 2 tb Granulated sugar Heat oven to 375 F. Grease muffin cups or use foil or paper baking cups. Finely chop the ginger. Finely grate the lemon peel so you have 2 tablespoons. In a large bowl, beat butter and the 1 cup sugar with a wooden spoon or electric mixer until pale and fluffy. Beat in eggs, one at a time. Add ginger and lemon peel. Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up. Fold flour into ginger mixture one third at a time, alternating with the yogurt. When well blended, scoop into muffin cups. Bake 18 to 20 minutes, or until lightly browned and springy to the touch. While muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish. Stir until sugar dissolves. When muffins are baked, re
It is no use saying We are doing our best. You have got to succeed in doing what is necessary. — Sir Winston Leonard Spenser Churchill
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Baked Eggs on Creamed Spinach
Baked Eggs on Creamed Spinach
From the kitchen of Martin James ? Copenhagen, Denmark
1 bunch spinach (about 3/4 pound)
2 tablespoons minced onion
1 tablespoon unsalted butter
3 tablespoons heavy cream
Freshly grated nutmeg to taste
2 large eggs
Preheat oven to 400 degrees F and butter two 1/3- to 1/2-cup ramekins.
Discard coarse stems from spinach. In a 2- to 3-quart saucepan of boiling salted water cook spinach 2 minutes and drain in a sieve, pressing with back of a large spoon to remove as much water as possible. Finely chop spinach.
In a small nonstick skillet cook onion in butter over moderately low heat, stirring, until softened. Stir in spinach, cream, nutmeg, and salt and pepper to taste and cook, stirring, until hot. Divide creamed spinach between ramekins and break an egg into each. On a baking sheet bake eggs in upper third of oven until whites are cooked through, or until desired doneness, about 12 minutes. (The yolks will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.) Season eggs with salt and pepper and serve immediately.
Serves 2.
In every affair consider what precedes and what follows, and then undertake it. — Epictetus
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lemon bread
January 17, 2010, 3:32 am
Filed under: Special Diets | Tags: low carbohydrate recipes , mexican recipes, quick bread recipes, scandinavian recipes, southwestern breads , bread, breads, eggs, Low Carb Recipes
Lemon Bread
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup whole milk
1/2 cup vegetable oil
2 teaspoons grated lemon peel
Preheat oven to 350 degrees F. Lightly grease an 8- x 5-inch loaf pan.
In a medium bowl, combine flour, sugar, baking powder and salt. In another medium bowl, whisk eggs, milk, oil and lemon peel. Add dry ingredients and stir enough to moisten the mixture. Pour into loaf pan and bake for 40 to 45 minutes, or until bread is golden. Let cool about 10 minutes, then poke holes with a wooden skewer about 1-inch deep on top of bread.
Glaze
1/3 cup granulated sugar
1/4 cup fresh lemon juice
Dissolve sugar in lemon juice in a small saucepan over medium-low heat, stirring constantly. Drizzle glaze over bread and let cool before serving.
The wise learn many things from their enemies. — Aristophenes
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Food Coloring Chart for Easter
| Ingredients | | | - | No | Ingredients - | | | | | |
Directions:
| Food coloring chart for easter eggs.
If you have your own dipping tools and cups, this chart will come in handy! Following each color listed below, you will find the number of drops of each food coloring to be added to about 2 - 4 ounces of vinegar for dipping.
Lime - 24 yellow, 4 green
Purple - 15 blue, 5 red
Cantaloupe - 24 yellow, 2 red
Jade - 17 green, 3 blue
Plum - 10 red, 4 blue
Spearmint - 12 green, 6 yellow, 2 blue
Raspberry - 14 red, 6 blue
Maize - 24 yellow, 1 red
Watermelon - 25 red, 2 blue
Teal - 15 green, 5 blue
Grape - 17 blue, 3 red
Fuchsia - 18 red, 2 blue
Orange Sunset - 17 yellow, 3 red
Jungle Green - 14 green, 6 yellow
To make larger volumes, just keep the ratio the same (for
example, Lime is 24 parts yellow to 4 parts green; a ratio
of 6 to 1).
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When a subject becomes totally obsolete we make it a required course. — Peter Drucker
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huevos rancheros
Huevos Rancheros
4 corn tortillas
2 or 3 tablespoons canola or olive oil
4 eggs
Salt and pepper
1 cup red or green chile salsa
1/2 cup shredded white or longhorn cheese
Heat oil in a skillet large enough to hold a corn tortilla. Fry each tortilla tender-crisp, about 30 seconds per side. Drain each and keep warm in paper towels. Discard all but a trace of any remaining oil and reduce heat to warm. Have the shelled eggs ready to slip into pan without breaking yolks. Cook only until whites are set, seasoning with salt and pepper to taste. Quickly place 1 egg per tortilla and keep warm while quickly heating salsa in the same skillet. Pour salsa over eggs. Top with cheese, which will melt as eggs are served.
Serve with hot refried beans and a small mound of Chorizo (Mexican sausage).
Latin A sword never kills anybody it is a tool in the killers hand. — Seneca
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delaware baked eggs
Delaware Baked Eggs
Posted by Olga at recipegoldmine.com 8/10/02 2:49:39 pm
2 tablespoons butter
1 cup grated sharp cheese
4 eggs
4 dashes hot pepper sauce
4 dashes Worcestershire
1/4 cup ketchup
1/3 cup light cream
Buttered toast
Put butter into a baking dish that is at least 2 inches deep. Warm dish long enough to melt butter. Cool dish so eggs will not set but butter will remain liquid. Sprinkle one half of cheese over butter. Break eggs into 4 separate spaces, far enough apart so they will not run into each other. Put dashes of hot pepper sauce and Worcestershire in center of each egg yolk. Spoon ketchup over yolks. Pour in cream. Sprinkle remaining cheese over eggs. Bake in moderate oven 350 degrees F until eggs are set.
Serve each egg on a slice of buttered toast and spoon the pan sauces over it.
Makes 4 servings.
Education has for its object the formation of character. — Herbert Spencer
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Holderkuechle (Elderberry Fritters)
200 g Flour (1 3/4 cups) 2 Eggs 1/8 l Milk (1/2 cup plus 1/2 Tbsp) Small pinch salt 16 Elderberry blossoms with -stems Sugar for dusting 750 g Lard or shortening for -frying (1 lb 11 oz) With a whisk, mix the flour, eggs, salt, and milk into a pancake batter. Rinse the elderberry blossoms several times, then pat dry with paper towel. Briefly dip the blossoms into the dough, and then deep fry until golden brown. Dust with sugar and serve. Serves 4. From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
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The dead cannot cry out for justice it is a duty of the living to do so for them. — Lois McMaster Bujold
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Golden Raisin Loaves
2 c Whole wheat flour; stirred 2 pk Active dry yeast; or 1 t Salt 3/4 c Water 1/2 c Buttermilk 1 1/2 c Raisins; golden 1 x Vegetable oil 2 c Confectioners sugar 2 1/2 t Milk 1/4 c Sugar 2 t Active dry yeast; bulk 2 t Cinnamon; ground 1/3 c Butter or regular margarine 2 ea Eggs; lg 2 1/2 c Unbleached flour; sifted 1 x ——vanilla frosting—— 1/4 t Vanilla NOTE: The amount of flour can vary from 2 1/4 to 2 3/4 cups depending on Stir 1 3/4 cups of the whole wheat flour, sugar, undissolved yeast, salt and cinnamon together in a large mixing bowl. Heat the water and butter in a saucepan over low heat to very warm (120-130 degrees F.). Remove from the heat and stir in the buttermilk. Add to the flour-yeast mixture and beat, with an electric mixer on medium speed, until smooth, about 2 minutes. Add the eggs and beat an additional 2 minutes, then stir in the raisins. Gradually add the remaining 1/4 cup of whole wheat flour and enough white flour to make a stiff but light dough. (Heaviness indicates too much flour and the bread will not rise correctly.) Let rest for 5 minutes. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 to 8 minutes. Cover with the mixing bowl and let rest for 30 minutes. Punch the dough down and divide in half. Let rest 10 minutes, then roll each half to a 12 X 7-inch rectangle. Beginning at the 7-inch side, roll up tightly like a jelly roll and seal the edges. Tuck the ends under to form rounded edges, (the loaf should be about 7 X 3-inches in size). Place on a greased baking sheet. Brush with oil and repeat for the second batch of dough. Cover and let rise in a warm place until almost doubled, about 30 minutes. Bake in a preheated 375 degree F. oven for 25 minutes or until the loaves sound hollow when tapped. Remove from the baking sheet and cool on wire racks for 20 minutes. Frost with the vanilla icing if desired. VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and beat until smooth.
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All the arts we practice are apprenticeship. The big art is our life. — M. C. Richards
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prickly pear eggs
Prickly Pear Eggs
1 or 2 fresh nopales
1/2 cup finely chopped onion
4 tablespoons butter or vegetable oil
1/2 cup red chile sauce
8 eggs
Salt and pepper
Trim and clean the cactus pads. Dice each pad, then cover with salted water in a saucepan, and simmer gently until tender ? 5 to 10 minutes. Drain in a sieve and rinse under cold water to rid pads of their sticky, okra-like juice.
In a large skillet, saut? the onion in butter or vegetable oil until soft. Add the nopales and red chili sauce and mix well. Break the eggs gently on top of the mixture, cover tightly, and steam until the egg whites are set ? 5 to 10 minutes. Season to taste with salt and pepper. Serve directly from the frying pan.
Serves 4.
Variation
Scramble the eggs, stirring them into the mixture in the skillet; continue to stir until the eggs are cooked but still moist. You may also add some chopped cooked bacon, if desired.
An Englishman thinks he is moral when he is only uncomfortable. — George Bernard Shaw
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