Tag Archives: Teaspoon

Onion Rings

Posted on by Sherry Mac

Prep Time: 15 Min                Cook Time: 3 Min                Ready In: 18 Min

Yield 3 serving

I think these are the best onion rings I’ve ever eaten. They are light and crunchy on the outside and tender and juicy on the inside, Yum.

Ingredients

1 large onion, cut into 1/4-inch slices

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 egg

1 cup milk, or as needed

3/4 cup Panko bread crumbs

seasoned salt to taste

1 quart oil for frying, or as needed

Directions

Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).

Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.

Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.

Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Creamy Rice Pudding

Posted on by Sherry Mac

Prep Time: 25 Min                 Cook Time: 20 Min                 Ready In: 45 Min

I wanted a snack the other day and thought I would try this recipe. It turned out really nice. Thick and creamy yet not to sweet, perfect!

Ingredients

3/4 cup uncooked white rice

2 cups milk, divided

1/3 cup white sugar

1/4 teaspoon salt

1 egg, beaten

2/3 cup golden raisins (Optional)

1 tablespoon butter

1/2 teaspoon vanilla extract

Directions

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In the same saucepan combine cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice.”Serve warm.

Creamy Rice Pudding

Peanut Butter Carrot Doggy Cake

Posted on by Sherry Mac

My dog, Macs, had his 4th birthday yesterday and like a good Mom I baked him this wonderful peanut butter carrot cake with carob chip sprinkles. I made the cake in a loaf pan, then tried to carve it into a bone shape. What I  found was that I’m not so good at cake carving and will skip that step next time.

He seemed to know this cake was for him and he sat watching me make it with great anticipation. After the cake was assembled he could hardly control his excitement and drooling.

Oh boy, oh boy, cake for me. I like birthdays…woof!

Peanut Butter Carrot Doggy Cake

1 cup whole wheat flour
1 teaspoon baking soda
¼ cup natural peanut butter
¼ cup vegetable oil
1/3 cup honey
1 cup shredded carrots
1 egg

1. Preheat oven to 350 degrees F. Grease an 8″ round cake pan or an 8×4-inch loaf pan.

2. Whisk together the flour and baking soda. Add the rest of the ingredients and, using a rubber spatula or wooden spoon, mix until thoroughly combined. Pour batter into pan and bake for about 30 minutes, or until a knife inserted in center comes out clean. Frost with peanut butter.

browneyedbaker.com

Blueberry Banana Muffins

Posted on by Sherry Mac

I’m always looking for what to do with those last couple of bananas that never seem to get eaten. You know the ones, those pretty, long, yellow things you bought at the store to eat but now lay on the counter turning black, and they are way to disgusting to think about eating anymore. We all have them from time to time and thank goodness we do because they are the bananas that generally end up in that good old reliable banana nut bread and other tasty recipes. Recipes like these blueberry banana muffins. These muffins are very moist and full of blueberry banana flavors. Muffins are a great treat to have with that morning cup of coffee or to grab on you’re way out the door.

Ingredients:

1 3/4 cups all-purpose flour

3/4 cup granulated white sugar

1 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs, lightly beaten

1/2 cup  unsalted butter, melted and cooled

3 med ripe bananas, mashed well

1 teaspoon pure vanilla extract

1 cup fresh or frozen blueberries

Directions:

Preheat oven to 350 degrees F. Place the oven rack in the middle of the oven. Line a 12 cup muffin pan with paper liners, butter, or spray with a non-stick cooking spray.

In a large bowl combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.

If using frozen blueberries, remove 1 tablespoon of the dry ingredients and toss it with the frozen blueberries.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. Mix well. With a rubber spatula or wooden spoon, lightly fold the banana mixture into the dry ingredients just until combined. Gently stir in the blueberries, the batter should be thick and chunky. Remember don’t over mix the batter. You don’t want it smooth. Over mixing the batter will yield tough, rubbery bread. Scoop the batter into the prepared muffin tins with a ice cream or muffin scoop.

Bake about 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

Makes 12 regular sized muffins.

Carrot Muffins

Posted on by Sherry Mac

There are times I love having a fresh glass of carrot juice in the morning, the only problem is what to do with all that left over pulp from the carrots? It always seems such a shame to throw all that goodness into the compost pile for the worms to eat. One of my solutions to this problem has been these wonderful carrot muffins. What better use of grated carrots than to make something sweet and yummy with them, and these muffins are oh so yummy. They are nice and moist from the carrots and apple, and the coconut and walnuts give them nice texture and flavor. Really easy to make too. A treat to go with that morning cup of coffee, and it didn’t cost you $2.00 + for a previously frozen muffin at your local coffee shop.

Ingredients:

1/2 cup walnuts or pecans coarsely chopped and toasted if you like.

2 cups raw carrot (about 3 peeled and grated)

1 large apple peeled and grated

2 cups all-purpose unbleached flour or 1 1/2 cups all-purpose and 1/2 cup whole wheat flour.

1 1/4 cups granulated white sugar

3/4 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon  salt

1 1/2 teaspoons ground cinnamon

1 cup coconut (sweetened or unsweetened, I used freshly graded)

3 large eggs

3/4 cup  canola or corn oil

1 teaspoon pure vanilla extract

Directions:

Preheat oven to 350 degrees F. Place rack in center of oven. Use paper liners or spray 18 muffin cups with non-stick cooking spray.

Toast your walnuts or pecans for about 5 – 8 minutes or until lightly browned and fragrant. Let cool, then chop coarsely ( I use my large kitchen knife).

Peel and finely grate the carrots and apple. Set aside.

In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. Set aside.

In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups (an ice cream scoop is perfect for this, one scoop per cup and you’re done). Bake for 20 – 25 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack.

Makes 18 standard-sized muffins.

Tip…

Don’t over beat your muffins! Only mix until moist. Remember you can stir your dry ingredients as vigorously as you want, and you can beat the wet ingredients to a froth if you like , but when it comes to putting the two together, do it very gently, as you don’t want to disturb the little air bubbles responsible for making your muffins rise!

Oven Rotisserie Style Chicken

Posted on by Sherry Mac

Prep Time: 10 Min                 Cook Time: 3 1/2 – 4 Hrs                 Ready In: 8 Hrs 10 Min

Yields 1 (4 1/2 pound) Whole Chicken

If you like those roasted chickens you find in your supermarkets, then you’ll like this even better. It has so much flavor and is so nice and tender it falls from the bones. Don’t be afraid of the cayenne pepper, it doesn’t make it spicy hot. What’s really nice about this recipe is you can get two or three meals from it. Take the left over meat and make chicken salad or “my favorite” chicken enchiladas, and then you can take the carcass and boil it up for some yummy chicken noodle soup.

Ingredients

2 teaspoons salt

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon white pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1 onions, quartered

a couple of garlic cloves

Stalk of celery

1 (4 1/2 pound) whole chicken

Preheat oven to 250 degrees F (120 degrees C).

Directions

In a small bowl mix salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Make sure you remove and discard giblets from chicken. Rinse the chicken cavity and pat dry with paper towel. Rub chicken inside and out with spice mixture. Place onion, garlic, and celery into cavity of chicken. Place chicken in a resealable bag or wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

Place chicken in a roasting pan. Bake uncovered for 3 1/2 – 4  hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chicken stand for 10 minutes before carving.

Drop Biscuits

Posted on by Sherry Mac

Servings 12

Prep Time: 15 Min    Cook Time: 15 Min    Ready In: 30 Min

I love these biscuits. They are tender, fluffy, and ohhh so tasty. Not to mention how easy they are to make.

Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

2 teaspoons white sugar

1/2 teaspoon cream of tartar (optional)

1/4 teaspoon salt

1/2 cup melted butter (frozen butter)

1 cup milk

Directions

  1. Preheat your oven to 450 degrees F (230 degrees C).
  2. In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt. All dry ingredients should be mixed thoroughly before adding liquids. Whisk Stir in butter and milk just until moistened. (Variation: freeze the stick of butter and grate it (using a box grater) into the flour mixture. Gently mix with flour mixture, then add the milk. This process will yield a very flaky biscuits.) Drop batter on a lightly greased cookie sheet by the tablespoon. I use a medium ice cream scoop.
  3. Bake in preheated oven until golden on the edges, about 8 to 12 minutes. Serve warm

Note: To make them a little more savory you can add fresh herbs, or a 1/2 cup of cheddar cheese.

Enjoy!