Tuesday, January 29, 2019

Fresh Apple Cinnamon Muffins

These easy muffins use just one apple. 
I keep chopped pecans in the freezer. 
So I can make these homemade muffins
in under 30 minutes. 
I love the cinnamon pecan crunch on top.
A perfet little coffee cake muffin with 
your morning coffee for breakfast 
or a treat for afternoon tea.
They smell amazing.
I prep the topping ingredients first, 
then whisk together the dry ingredients
 and then use the same whisk and whisk 
together the wet ingredients.
Larry is chopping the apple while I 
mix he other ingredients. 
Three bowls ready to go. Add the 
chopped apple to the wet ingredients. 
Just add the wet ingredients 
to the flour mixture 
and stir until just moistened. 
Do not overmix. 
Spoon into greased muffin tin. 
I get 12 muffins, sometimes only 10. 
Sprinkle on the topping mixture and bake
in preheated 375º oven for 15 minutes.
Check the center with a toothpick, 
if it comes out clean they are done. Remove
to a platter or cute muffin basket. 
Enjoy warm!

Fresh Apple Cinnamon Muffins
Dry Ingredients:
1-1/2 C flour
1/3 C sugar
2 t baking powder
1/2 t cinnamon
1/2 t salt (1/4 t if using salted butter)
Combine in a large bowl

Wet Ingredients:
1 egg
1/2 C milk 
1 C finely chopped apple (1 apple)
1/2 stick butter, melted
In another bowl, beat the egg with milk, then stir
in the apple and melted butter.

1/3 C finely chopped nuts, pecans
1/4 C packed brown sugar
1/2 t cinnamon
Combine in a small bowl.

Add the wet ingredients to the dry ingredients and stir just until
moistened, Spoon batter into a greased muffin tin about 2/3 full.
Sprinkle topping mixture over muffins.
Bake @375º for 15 minutes until toothpick comes out clean.
Remove from pan and serve warm.


Monday, January 28, 2019

Chocolate Chip Oatmeal Muffins

You will love these muffins!
These are the best.
They have just the right texture and are
not too sweet. Note that the oats soak
for 1 hour before continuing.
Plan ahead to bake these yummies. 
They are perfect with morning coffee
 or afternoon tea. 
Even better spread with a bit of soft butter. 
Soak the oats, milk and vinegar in a large
 bowl for an hour. Take the egg out of 
the refrigerator too
 so that it's at room temperature. 
Stir in the egg and brown sugar. 
Stir in the melted butter.
Dump the dry ingredients into a sifter
and sift into the bowl.
Add the chocolate chips. 
Gently stir everything together just
until moistened. Do not overmix. 
Preheat oven to 375º
Grease a 12-C muffin tin. I use the butter 
wrapper and a smear of butter. 
Spoon the batter into the cups evenly,
about 1/3 C each. 

Bake in preheated 375º for about 15 minutes
 or until the tops are lightly browned and 
spring back when gently touched.

 Cool in tin about 5 minutes. Run a knife
around the edges and pop the muffins out. 

Pile some in a napkin-lined basket.
         Enjoy while still warm.

Chocolate Chip Oatmeal Muffins
1 C milk
1 C oatmeal
1 t white vinegar
Combine ingredients in a large bowl
and let sit for 1 hour

1 egg
1/4 C brown sugar
1/2 C butter (1 stick) melted and cooled slightly
Stir into the oatmeal mixture

1 C flour
1 t b aking powder
1/2 t baking soda
1/4 t salt
1/4 t nutmeg
1/2 t cinnamon
Sift the ingredients into the bowl.

1/2 C mini chocolate chips
Add to bowl and now stir everything gently
just until everything is moistened. Do not

Preheat oven to 375º
Grease a 12-C muffin tin and evenly
spoon the batter, about 1/3 C into each cup.
Bake for about 15 minutes, until the tops are
lightly browned and spring back when gently
touched. Cool in tin about 5 minutes. Run a knife
around the edges and pop the muffins out. Eat
while warm.

* freeze muffins for upto 3 months.
* reheat a frozen muffin wrapped in a
  paper towel in the microwave for 15 seconds.
* optional add-is 1/2 C chopped pecans,
  1 C diced apple, 1 C blueberries or raspberries
  Adding fruit take a bit longer to bake.


Wednesday, January 9, 2019

Seared Scallops with Pan Sauce

This is a simple recipe for scallops that takes
just a few minutes to prepare. Have the rest 
of your dinner ready to serve and kept warm.

The most important thing to know about searing
scallops is to make sure they are completely dry.
You may go through a lot of paper towels. Then
dry again before searing. Also, make sure your
pan is hot. I like to use my cast iron pan.   

Simply season scallops well with salt and pepper.
Add olive oil and when it's hot, set the scallops 
into the pan and sear for about 2 minutes per side
until golden brown and crusty. Do not overcook or 
they'll become rubbery. They cook fast and will 
continue to cook after you remove them from 
the pan. Set them on your warm dinner plates 
or a platter; then make the sauce. 

The sticky mess at the bottom of the pan is loaded
with flavor and makes a wonderful pan sauce.
Deglaze the pan with wine, it will bubble and steam.
Use a whisk to stir it around and get up the bottom
browned bits. Once reduced to the right
consistency, whisk in butter. Spoon the pan sauce
over the scallops and sprinkle with fresh chopped
parsley. Serve immediately.

Seared Scallops with Pan Sauce
1 lb scallops
salt and pepper
2 T olive oil
1/2 C white wine
2 T butter
chopped fresh parsley

Make sure the scallops are completely dry.
Season well with salt and pepper.
Heat the pan on high and add the oil.
When the oil is rippling hot add the scallops;
sear for 2-3 minutes, depending on their size,
until golden and a bit crusty on the bottom.
Flip and sear the other side for another 1-2
minutes until golden.  Remove to a warm platter.
Pan Sauce:
Add the wine to the pan and deglaze, scraping up
 the botton bits. Simmer to reduce the sauce
then whisk in the butter 1 T at a time until the
sauce coats the back of a spoon.
Drizzle the sauce over the scallops on the platter.
Sprinkle with fresh chopped parsley.