Albers Sweet Corn Muffins

This is my favorite corn bread muffin recipe. Lots of SUGAR!!!

image and recipe from here:
http://www.alberscorn.com/recipes/detail.aspx?ID=06dff104-5877-4d1e-8b37-e5b954da0466

makes 20

These sweet and moist muffins are a "must have" with chili or soup.

• 1 1/2 cups all-purpose flour



• 2/3 cup granulated sugar



• 1/2 cup Albers® White or Yellow Corn Meal



• 1 Tbsp. baking powder



• 1 tsp. salt



• 1 1/4 cups milk



• 2 large eggs, lightly beaten



• 1/3 cup vegetable oil



• 3 Tbsp butter or margarine, melted

PREHEAT oven to 350°F. Grease or paper-line 18 to 20 muffin cups.

COMBINE flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups, filling 2/3 full.

BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.

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Sweet Potato and Butternut Squash Soup

recipe and photo from here.
http://www.nytimes.com/2008/11/20/health/nutrition/20recipehealth.html

I made this for my family-the kids were not fans. I don't have a scale, but it was apparent that I had more squash than a lb, so i thought i was doubling it and increased all the other ingredents and doubled the ginger. Maybe I put too much in. Very gingery. but I like ginger.

1 tablespoon canola oil

1 small onion, chopped

1 tablespoon minced fresh ginger

1 pound butternut squash, peeled and diced

1 pound sweet potatoes, peeled and diced

1 medium-size Yukon gold or russet potato, peeled and diced

6 cups water, chicken stock, or vegetable stock

Salt to taste

1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.

2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

Yield: Serves 6

Advance preparation: You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat.

Nutritional Information per Serving: Calories: 189; Calories from Fat: 29; Total Fat 3.2g; Cholesterol: 0mg; Sodium,776mg; Total Carbohydrates,38.6g; Dietary Fiber, 5.7g; Sugars, 3.6g; Protein: 3.5g; Vitamin A 163%; Vitamin C 61%; Calcium 7%; Iron 8% (Approximate nutritional information provided by calorie-count.com)

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whole wheat brown sugar muffins.

Recipe from: Harker family cookbook

We love these quick and easy muffins. The original recipe calls for all purpose flour, but I use Whole Wheat, and I think I like them even better. On a Sunday when I don't have time (read: don't feel like taking time) to make rolls or bread, I'll make these muffins to go with our meal. The kids devour them!

From here: http://bakeitandloveit.blogspot.com

Whole Wheat Brown Sugar Muffins

Mix:

1/2 cup softened butter

1 cup brown sugar

1 egg

Add:

2 cups whole wheat flour

1 tsp baking soda

1/4 tsp salt

1 tsp vanilla

1 cup milk

1 cup chopped walnuts

Fill greased muffin tins 2/3 full, and bake @ 375 for 15 minutes. Makes 1 dozen

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100% whole wheat bread

Recipe and image from here : http://bakeitandloveit.blogspot.com/
I have yet to try this, i saw it on a blog and rather than forget the blog I posted it on our blog. I really want a good 100% whole wheat bread recipe. If this does not live up to my standards I'll take it off.
This is my very favorite Whole Wheat Bread recipe. I'll tell you why.
a.) It is delicious
b.) It is easy
c.) It is fast--as in from start to finish...just over an hour!

Serious. Okay, if you include the time you spent grinding your wheat, then maybe an hour and a half. Still, not too shabby if you ask me.

I found this recipe through a friend a couple of years ago, and never looked back. I have played with and tweaked it to just how we like it. For instance, I've made it 50% White 50% Whole Wheat before. I've actually made this recipe with all white flour, and it makes a great White Bread recipe too. If I've been low on milk, I've used all water for the liquid and it turns out fine. I've also played with the wheat that I use. I prefer to use all Red Winter Wheat, but Spencer thinks it's a bit too coarse, so now I make it with a mixture of 50% White Winter Wheat, and 50% Red Winter Wheat. Just tweak it to how your family will like it best.

Give it a try. Your family, friends, neighbors and your mailman/mail woman will all thank you!

Favorite Whole Wheat Bread

{adapted from recipe HERE}

1 1/2 cups milk

1 1/2 cups water

1/2 cup honey

3 Tbsp instant yeast

8 Tbsp Vital Wheat Gluten--{I use the Bob's Red Mill}

1/2 cup oil

1 Tbsp salt

8 cups freshly ground Whole Wheat flour

Mix water and milk together and microwave until very warm {115 degrees is about right}. Add honey and yeast, and stir well until yeast is dissolved. Set aside for 10-15 minutes to let the yeast activate. It should have doubled or tripled in size. Add 4 cups of the flour and 4 Tbsp of the gluten, and mix well. Add the oil and the salt. Mix well. Add the rest of the flour and the rest of the gluten and continue to mix until all the dough is pulled from the sides of the bowl. Dough should be soft and pliable.

Cut dough into 3 equal pieces, and shape into loaves by tucking the sides underneath snugly, then place in greased bread pans. Cover with a towel and let rise in a warm place for 20 minutes. {I like to place mine of the top of my oven while it's warming}

Bake for 30 minutes @ 325 degrees.

As soon as they come out of the oven, brush tops generously with butter, remove from pans and set on cooling racks to cool.

:: Notes from my kitchen ::

• 
  
  
  this bread freezes very well. once it's cooled, just slice it and place it into a ziploc freezer bag before placing it in your freezer.


• 
  
  
  you can use store bought whole wheat flour, but you won't get as good of results as with freshly ground flour. whole wheat flour loses it's nutrients very quickly after being ground. 3 or 4 days. i like to grind up a bunch and keep it in the freezer so that i have whole wheat flour on hand when i want it. frozen, it will last for a couple of months before losing nutrients.


• 
  
  
  if you don't have a wheat grinder and are not in the market to buy one, don't worry. check around with your friends and ask to use their grinder. i'm always happy to let anyone grind wheat if they need to.


• 
  
  
  if you're not going to store your flour in the freezer, only grind as much as you'll need. for this recipe, i usually grind 3 1/2 cups each of the red wheat and the white wheat.


• 
  
  
  don't worry about your loaves looking pretty. this will come with time and practice.

My last piece of advice for you: grab a warm piece of bread and slather that baby with butter and honey or your favorite jam. Heaven, I tell you.

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