Served at the provident living fair
1/2 cup sugar
1/3 cup milk
1 cup all purpose flour
1/2 tsp cinnamon
1/2 cup sweetened dried cranberries
1/2 cup shredded zucchini
1 Tbsp oil
2 tsp baking powder
1/4 tsp cloves
1 egg
Heat oven to 400 degrees, spray muffin tins.
In large bowl, combine sugar, zucchini, milk,oil, and egg. Mix well
Add flour, baking powder, cinnamon, cloves and dried cranberries.
Spoon into sprayed mini muffin tins.
Bake for 10 to 12 minutes.
Sunday, November 1, 2009
Banana Muffins
1/2 cup butter
2 eggs
1/4 cup yogurt
1/2 cup quick oats
3/4 tsp baking soda
1 cup sugar
1 cup mashed banana
1 tsp vanilla
2 cups whole wheat flour
1/2 tsp salt
Mix butter, eggs, and sugar. Stir dry ingredients together. Mix all ingredients, put into muffin or loaf pans. Bake at 350 for 1 hour (loaf) 24 minutes for muffins.
2 eggs
1/4 cup yogurt
1/2 cup quick oats
3/4 tsp baking soda
1 cup sugar
1 cup mashed banana
1 tsp vanilla
2 cups whole wheat flour
1/2 tsp salt
Mix butter, eggs, and sugar. Stir dry ingredients together. Mix all ingredients, put into muffin or loaf pans. Bake at 350 for 1 hour (loaf) 24 minutes for muffins.
Orange-Cranberry Mini Muffins
Served at the Provident Living Fair
1 cup dried cranberries
2 cups flour
2 tsp baking powder
2/3 cup sugar
1/2 cup apple sauce
1/4 cup orange juice
1/4 tsp salt
2 eggs
1/2 evaporated milk
1 tsp orange extract
Take cranberries and orange juice, out in bowl and microwave for 2 minutes to plump. Mix wet ingredients first, add salt, baking powder and fold in flour. Fold in Cranberries. Bake 375 for 15 mins... makes 40 mini muffins.
1 cup dried cranberries
2 cups flour
2 tsp baking powder
2/3 cup sugar
1/2 cup apple sauce
1/4 cup orange juice
1/4 tsp salt
2 eggs
1/2 evaporated milk
1 tsp orange extract
Take cranberries and orange juice, out in bowl and microwave for 2 minutes to plump. Mix wet ingredients first, add salt, baking powder and fold in flour. Fold in Cranberries. Bake 375 for 15 mins... makes 40 mini muffins.
Granola
Served at the Provident Living Fair
6 cups oats
1 cup brown sugar
1 cup white sugar (or 3/4 cup of honey)
1 cup coconut
1 cup chopped almonds
1 cup dry milk
1 cup raisins
1 Tbsp cinnamon
Mix together
Blend:
1/2 cup water
1/2 cup vegetable oil
1 tsp maple extract
1 Tbsp salt
Mix the two blends together. Spread on cookie sheet and bake at 250 for 1 1/2 hours, stirring half way through. Occasionally stir until cool, then put into Tupperware container.
6 cups oats
1 cup brown sugar
1 cup white sugar (or 3/4 cup of honey)
1 cup coconut
1 cup chopped almonds
1 cup dry milk
1 cup raisins
1 Tbsp cinnamon
Mix together
Blend:
1/2 cup water
1/2 cup vegetable oil
1 tsp maple extract
1 Tbsp salt
Mix the two blends together. Spread on cookie sheet and bake at 250 for 1 1/2 hours, stirring half way through. Occasionally stir until cool, then put into Tupperware container.
Sunday Brunch Casserole
Served at the Provident Living Fair
1 package sausage
1/2 cup onion chopped
1/2 cup green pepper
16 oz hash browns
1 cup shredded cheese
12 eggs
1 cup milk
1 tsp salt
1/2 tsp pepper
1/4 tsp dill
Brown sausage, stir in ionion and pepper. Beat eggs and milk, combine all ingredients and transfer to a greased 13x9 pan. Bake at 350 for 35-45 minutes (until knife comes out clean).
1 package sausage
1/2 cup onion chopped
1/2 cup green pepper
16 oz hash browns
1 cup shredded cheese
12 eggs
1 cup milk
1 tsp salt
1/2 tsp pepper
1/4 tsp dill
Brown sausage, stir in ionion and pepper. Beat eggs and milk, combine all ingredients and transfer to a greased 13x9 pan. Bake at 350 for 35-45 minutes (until knife comes out clean).
Orange/Lemon Yogurt Muffins
Presented by Janet Schlosser at Provident Living Fair
1 3/4 cups flour
1/2 cup sugar
2 tsp finely shredded orange (lemon) peel
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 beaten egg
1 8-oz orange (lemon) yogurt
1/3 cup oil
1 tsp vanilla
1/2 cup powdered sugar
1-2 tsp orange (lemon) juice
In a bowl, mix flour, sugar, orange peel, baking powder, baking soda, and salt. Make a well in the center of the dry mixture.
In another bowl, mix egg, yogurt, oil, and vanilla. Add all at once to the dry mixture, until moistened. Will be lumpy.
Pour in tins, and bake at 400 degrees for 18-20 minutes. (375 degrees for 15-17 minutes for mini muffins.)
Stir powdered sugar & orange juice to make glaze & drizzle on top.
1 3/4 cups flour
1/2 cup sugar
2 tsp finely shredded orange (lemon) peel
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 beaten egg
1 8-oz orange (lemon) yogurt
1/3 cup oil
1 tsp vanilla
1/2 cup powdered sugar
1-2 tsp orange (lemon) juice
In a bowl, mix flour, sugar, orange peel, baking powder, baking soda, and salt. Make a well in the center of the dry mixture.
In another bowl, mix egg, yogurt, oil, and vanilla. Add all at once to the dry mixture, until moistened. Will be lumpy.
Pour in tins, and bake at 400 degrees for 18-20 minutes. (375 degrees for 15-17 minutes for mini muffins.)
Stir powdered sugar & orange juice to make glaze & drizzle on top.
Penne with Spinach Sauce
Presented by Janet Schlosser at the Provident Living Fair
Ingredients
1 lbs whole wheat or multi grain penne
3 garlic cloves
2 oz goat cheese
1 oz reduced fat cream cheese
3//4 tsp salt
1/2 tsp freshly ground black pepper
6 oz fresh baby spinach leaves
2 Tbsp freshly grated Parmesan
Directions
Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
Mince the garlic in a food processor. Add the goat cheese, cream cheese, salt, pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
Meanwhile, place the remaining spinach leaves in a large bowl.
Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.
Ingredients
1 lbs whole wheat or multi grain penne
3 garlic cloves
2 oz goat cheese
1 oz reduced fat cream cheese
3//4 tsp salt
1/2 tsp freshly ground black pepper
6 oz fresh baby spinach leaves
2 Tbsp freshly grated Parmesan
Directions
Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
Mince the garlic in a food processor. Add the goat cheese, cream cheese, salt, pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
Meanwhile, place the remaining spinach leaves in a large bowl.
Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.
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