All posts by Sonte

Muffins and Scones

PBJ Muffins

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When you have just too many over ripe bananas and you are tired of making Banana Bread these are a wonderful treat for snacking.

Super Moist Peanut Butter and Banana Muffins with a Jam surprise in the middle!

1 1/2 cups Flour
2 teaspoons Baking Powder
pinch of Salt
3/4 cup Brown Sugar, firmly packed

1/2 cup smooth Peanut Butter
1 cup ripe Bananas, mashed (2 -4 depending on size)
2 Eggs (Egg Replacer)
3/4 cup Milk (Soy Milk)
1 teaspoon Vanilla

1/4 cup Strawberry Jam
1/4 cup Streusel Topping

Streusel Topping
1 cup Brown Sugar, packed
1/2 cup Flour
1/2 cup Butter, slightly softened

Prepare Streusel Topping:

Combine brown sugar and flour together in small mixing bowl.
Cut butter into cubes and toss into the flour mixture.
Rub together until crumbly.

Preheat oven to 375F.
Line 12 muffin cups with paper liners.

In large mixing bowl combine flour, baking powder, salt and brown sugar.
In large (Tupperware Measure and Mix works well for this) measuring cup mash bananas to measure 1 cup. Stir in 3/4 cup milk.
Whisk in eggs.
Stir in 1/2 cup peanut butter, stirring until well combined and no clumps of peanut butter remain.
Pour the liquid ingredients, all at once, into the dry ingredients and stir just until combines. Batter will be lumpy.

Fill the bottoms of prepared muffin cups using a 3 ounce Pampered Chef scoop.
Use a small teaspoon to add a scant amount of jam to each muffin cup.
Scoop an almost full 3 ounce scoop over the jam.
Top with a scant teaspoon of Streusel Topping.

Bake in preheated oven for 10 minutes, rotate pan and continue baking for another 10 minutes or until lightly browned.
Remove from oven to cool in the pan on a wire rack for 10 minutes.
Turn out onto wire racks to cool completely.
Store an airtight container.

Yield: 12 muffins

Salads

Spicy Quinoa Tabbouleh Salad

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This versatile salad is easy to make and easy to adapt to your own tastes. It is good all on its own, paired with falafels in a wrap or served up with fresh crusty bread. Do it your way!

Spicy Quinoa Tabbouleh Salad – Make it to Satisfy Your Taste!

1 cup Quinoa, rinsed
1/4 of a Long English Cucumber, diced
1/2 pkg of Grape Tomatoes, quartered
1 Green Pepper, diced
5 Green Onions, thinly sliced
2 – 3 large Radishes, diced
1/4 cup Dried Apricots, diced
1 large bunch Parsley, washed, drained and chopped

1/3 cup  Olive Oil
1/4 cup Lemon Juice
1/2 teaspoon Salt
3/4 teaspoon Chili Powder
1/2 teaspoon Curry Powder
1 teaspoon Honey

Pour 1 3/4 cups water into a small saucepan and bring to a boil.
Add rinsed, drained Quinoa to boiling water along with a pinch of salt; reduce heat and simmer, covered, 10 – 15 minutes until all water is absorbed and quinoa grains are transparent.
Meanwhile, dice cucumber, tomatoes, green pepper, radishes and dried apricots while quinoa cooks.
Thinly slice green onions and finely chop parsley.

In a medium bowl, whisk together olive oil, lemon juice, salt, chili, curry and honey.
Add hot quinoa to oil mixture and toss well; cool to room temperature.
Toss with chopped vegetables and parsley.
Refrigerate for an hour before serving.

Breakfast

Fruit and Nut Granola

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I was inspired to make Granola by good friend Lisa in Hope, BC. This is how I am currently making it; really, it is whatever I have in the Pantry that determines the outcome of the Granola!

4 cups Old Fashioned Rolled Oats
2 teaspoons Cinnamon
1 teaspoon Salt
1/2 cup Butter, melted
1/2 cup Honey
3/4 cup Brown Sugar
2 teaspoons Vanilla
1/4 cup Wheat Germ
1/4 cup Ground Flax Seed
*Almonds
*Cashews
*Coconut
*Dates, chopped
*Golden Raisins
*Dried Cranberries
*Sesame Seeds,
* Sunflower Seeds
*Dried Apricot, chopped
*Pumpkin Seeds
Preheat oven to 325F (160C)
Line Baking Trays with paper, if desired.
In large bowl, combine oats, cinnamon, wheat germ, ground flax seed and salt.
In medium bowl, combine Fruit and Nuts you will be using; set aside.
In small bowl, combine melted butter, honey, brown sugar and vanilla.
Pour honey mixture over oats mixture and combine to coat all the dry ingredients.
Pour onto prepared baking trays and spread evenly.
Bake for 10 minutes.
Remove from oven, stir in Fruit and Nuts, and cook for another 10 minutes.
Stir Granola.
Continue baking for another 10 minutes.
Remove from oven and stir; continue stirring occasionally until completely cool.
Store in airtight container.
About, Cakes

Farmhand Cake

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I have been making Farmhand Cake for years! I started making it for Girl Guide camps and soon it was accompanying us on all our family camping trips and picnics!

Simple Farmhand Cake

1 cup Butter
2 cups Sugar
4 – 6 Eggs (depending on size of eggs)
1 1/2 teaspoon Almond Extract
1 teaspoon Vanilla
2 cups Flour
pinch of Salt
2 – 3 cup Fruit Pie Filling

– Apple Pie Filling, Cherry Pie Filling, Blueberry Pie Filling, 6 Passion Fruit, Lemon Curd

Preheat oven to 350F.
No need to grease Jelly Roll pan, but get it out now and have it ready.

In large mixing bowl, cream butter and sugar until light and fluffy.
Add well beaten eggs, one at a time and continue beating.
Stir in  flavourings.
Stir in flour and salt; beat well, until smooth and creamy looking.

Spread 1/2 to 2/3 of batter over the bottom of an ungreased jelly roll pan.

Top with Fruit Filling – Apple Pie Filling, Cherry Pie Filling, Blueberry Pie Filling, 6 Passion Fruit, Lemon Curd or fruit filling of your choice, being careful not to mix the two together.

Spoon dollops of remaining batter on top and spread out as evenly as possible.

Bake in 350F oven for 30 to 40 minutes (start checking it at 25 mins) or until the top feels dry to the touch and springy.

While still warm, sift a little icing sugar over top of cake OR mis a small amount of milk and icing sugar into a thin glaze and drizzle over top.

To store – Do NOT cover – Just leave in pantry, will keep for one week. <—NOT, it will be well and truly gone before a week is up!

Muffins and Scones

Peach Streusel Muffins

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These are perfect to use up those Peaches and Nectarines that are beyond eye appeal for eating but still perfectly good!

Sunshiney Peach Streusel Muffins

I often double my Muffin Recipe and make 20 to 21 larger muffins.

1 cup Whole Wheat Flour
1 cup Flour
1 Tablespoon Baking Powder
1/2 teaspoon Salt
1/3 cup Sugar
3/4 teaspoon Cinnamon

1 large Egg, slightly beaten (Egg Replacer)
3/4 cup Milk (Soy Milk)
1/2 Vegetable Oil (I usually use half oil, half melted butter)
1 teaspoon Vanilla

4 – 5 Peaches or Nectarines, peeled and thickly sliced

Streusel Topping
1 cup Brown Sugar, packed
1/2 cup Flour
1/2 cup Butter, slightly softened

Preheat oven to 400F.
Line muffin tin with paper liners; set aside.

Prepare Streusel Topping:
Combine brown sugar and flour together in small mixing bowl.
Cut butter into cubes and toss into the flour mixture.
Rub together until crumbly.

* I make a large amount of Streusel Topping from time to time and keep it handily stored in a Tupperware Round #3 Modular Mate in the fridge.

In large mixing bowl combine flour, baking powder, sugar, salt and cinnamon.
Add prepared fruit and toss to coat with flour; make a well in the centre and set aside.
In large pyrex measuring cup melt some butter, add enough oil to measure 1/2 cup; add milk (soy milk), vanilla and egg (egg replacer).
Stir with fork to combine.
Add liquid ingredients all at once to dry ingredients and stir just until moistened.
Use a 5ounce Pampered Chef scoop to fill each prepared muffin cup.
Top with a scant teaspoon of Streusel Topping.

Bake in preheated 400F oven for 10 minutes, rotate pan(s) and bake for another 10 minutes or until golden brown and pick in centre comes out clean.

Remove from oven and cool in pan(s) on wire rack for 10 minutes.
Turn out and cool completely.
Store in airtight container for 2 – 3 days.

Yield: 12 Muffins