Sunshine Muffins

These orange muffins start with a whole fresh orange, peel and all.

They are quickly made in a food processor.

If you don't have a food processor you can puree

the orange and juice in a blender.

Cut the orange into 8 pieces and drop in the bowl

with 1/2 C orange juice.

Puree about 1 minute.

Add egg and melted butter. Blend until smooth.

Add the dry ingredients;

 flour, sugar, baking powder and baking soda.

Pulse a few times just until blended.

Pour into sprayed muffin tin.

Bake for 15-20 minutes at 400. 

Let sit for 5 minutes before removing.

Enjoy warm. 

 Butter and raspberry jam would be good too.

Or let the muffins cool and glaze.

You can freeze leftovers.

Sunshine Muffins

1 orange

1/2 C orange juice

1 egg

1 stick butter or margarine, melted

1-3/4 C flour

1 C sugar

1 t baking powder

1 t baking soda

Cut the orange into 8 pieces and 

drop into a food processor.

Add orange juice and puree. 

Add the melted butter and egg.

Blend until smooth.

Add the dry ingredients and pulse 2-3 

times just until blended.

 Scoop into sprayed muffin tins.

Bake for 15-20 minutes at 400.

Let sit for 5 minutes before removing.

optional glaze

1 C powdered sugar

1-2 T orange juice

combine and spread about one tablespoon 

onto the top of each cooled muffin.

Enjoy!

Links: Stone Gable, Designs By Gollum,
Jam Hands, The Lady Behind The Curtain

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Trip to Cirebon, West Java (2)

Visiting a new place also means trying new food.
In Cirebon we were not only enjoying the city, seeing the heritage buildings, and learning their culture, but also enjoying their culinary and capturing the glory of past time dining.

I have a list of traditional food that we must try. And...surprise-surprise, my children love the food, so do I. This culinary journey ends up with beautiful memory

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BLUEBERRY UPSIDE-DOWN CAKE

This cake brings rave reviews and is a nice change from the predictable pineapple upside-down cake. The cake is sweet, very light and tender and the berries keep it deliciously moist. We ate it warm, with ice cream after dinner tonight and our neighbor took home several pieces (guarding the dish on his lap as he left on his tractor...ha ha ha).

Preheat your oven to 350F and spray a round 9" x 2" cake pan with vegetable spray. Line the bottom of the pan with parchment paper and then spray it again.

BOILED SYRUP TOPPING
1 cup white sugar
¼ teaspoon lemon juice
¼ cup cold water
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3 cups blueberries (thaw and drain if frozen)

Arrange the blueberries in the bottom of the parchment lined cake pan, set aside. In a heavy bottomed 2 quart sauce pan, stir the sugar, lemon juice and cold water together. Bring to a boil over medium high heat (occasionally brush the walls of the pan with a wet pastry brush to wash down any sugar crystals). Boil on medium heat, stirring once in a while, until it starts to turn amber. Watch carefully, because once it starts to turn color, because it will darken quickly. Pour evenly over the blueberries and set aside.

CAKE
1½ cups all purpose flour
1¾ teaspoons baking powder
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ cup whole milk
2 teaspoons vanilla extract
½ cup butter (room temperature)
1 cup packed brown sugar
2 large eggs
.
In a small bowl, mix flour, baking powder, ginger and cinnamon together, set aside. In another small bowl, mix milk and vanilla extract, set aside.
.
With electric mixer, beat the room temperature butter for one minute, or until it is light and fluffy; add brown sugar and beat on high for 3 minutes. Reduce speed and add eggs, one at a time, beating well after each. Make sure you scrape down the sides of the bowl once in a while.
.
Now you need to mix in the milk mixture and the flour mixture, but make sure you alternate (dry...milk...dry...milk etc.). Scrape down the bowl and give it one final mix but don't mix too long. Pour the batter over the blueberries.

Bake at 350F for 35 to 45 minutes, or until a toothpick inserted in center of cake comes out clean (it takes 45 minutes in my oven). Remove from oven and let the cake cool in the pan for 15 minutes. Run a thin knife around the edge to loosen, then invert on a serving plate and peel off the parchment paper. Cool, this is excellent with ice cream.

NOTE: Do not make this in a springform pan because the sauce might leak out.

NOTE: The berries appear quite wet when you first invert the cake, but as it cools off, the sauce thickens considerably.

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Cranberry Glazed Chicken

Dinner couldn't be any easier than

cranberry glazed chicken. 

Serve with white or wild rice and a green vegetable.

Saute the chopped onion in a little oil. 

Add the cranberry sauce, ketchup, mustard,

 and brown sugar. Heat, stirring until well combined

 and the cranberry sauce melts.

I always use the larger 14-oz can of whole berry sauce

and store the rest in a glass jar in the refrigerator. 

Use 3-4 boneless breasts, cut into serving size

 pieces if very large. 

Put into a sprayed shallow casserole.

 Salt and pepper the chicken and pour the sauce over.

Bake at 350 uncovered for 35-45 minutes until glazed.

You can also use cut-up chicken pieces. 

Bake those a little longer, 45-50 minutes.

Cranberry Glazed Chicken

3-4 boneless chicken breasts or

1 whole chicken cut-up

1 T oil

1/4 C diced onion

8 oz can whole berry cranberry sauce

1/4 C brown sugar

1/2 C ketchup

1 T dijon mustard

In a small saucepan saute the onion in oil until tender. 

 Add the cranberry sauce, ketchup, mustard, and

 brown sugar.  Stir over low heat until 

the cranberry sauce is melted and well combined. 

Season the chicken with salt and pepper.

 Place in a sprayed shallow casserole.

 Pour the sauce over the chicken. 

Bake at 350 for 35-45 minutes until glazed.

Serve over wild or white rice and add a fresh

green vegetable.

Enjoy!

Links: Savvy Southern Style, Coastal Charm,
Designs By Gollum, Funky Junk, Stone Gable

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BARBECUE SAUCE

We love this barbecue sauce; I can't remember exactly where I found it, but it is a keeper. I usually double this recipe then store it in mason jars in the fridge. It lasts for weeks. It is a thinner sauce than some of the ultra-thick commercial sauces, but we like that. It is light, smokey, sweet and delicious. It is awesome for pulled pork too.

2 cups ketchup
1 cup water
½ cup apple cider vinegar
5 tablespoons white sugar
5 tablespoons brown sugar (I use dark brown sugar)
1½ teaspoons black pepper
1½ teaspoons dry mustard powder
1½ teaspoons dry onion powder (not onion salt)
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke

Mix well and simmer (uncovered) for 1½ hours, cool before using. This sauce smells a little vinegar-y while cooking, but the final product is on the sweet side. I like making it a day ahead and storing it in the fridge to let the flavors blend, but that isn't totally necessary.

NOTE: If you like "heat" in your barbecue sauce, just add a little red pepper flakes to the recipe.

NOTE: I often cook this in the crockpot, on high for about 3 hours with the lid propped open a little, with a spoon.

This recipe makes 3 cups of sauce.

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Chicago Style Hot Dogs~Franks For The Memories!

This is the dog of choice for anyone who has

ever lived in Chicago. Chicago dogs are classic and

 a big favorite of sports fans and everyone 

from "hardhats" to "power suits".

 Every neighborhood sells them.

 Everybody eats them!

An all beef frank piled with toppings.

Here are the must-have ingredients 

that you'll need to build one.

Poppy seed buns are a must! 

I couldn't find them in my area so I cheated

 and buttered the buns and sprinkled on poppy seeds.

Cut up and ready to go:
 chopped onions, dill spears, tomato wedges,
 sport peppers  if you can find them.
(I used jalapeno, you can also use
 poblano or pepperoncini)

 Simmer the dogs for five minutes.

I steamed the poppy seed buns

 on a dampened paper towel 

in the microwave for 20 seconds.

Looks great, but something is missing!

The chopped onions....don't leave anything out!

It's the perfect combo of flavors in your mouth.

The toppings must be layered in this order; 

mustard, relish, chopped onion, tomato wedges, 

dill pickle spear, sport peppers.

 It wouldn't be a Chicago dog without 

a  good sprinkle of celery salt, another must.

Don't even think about adding ketchup!

 Now, take a bite!

Sweet Home Chicago!

Enjoy!

Today is National Hot Dog Day

Celebrate!

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EASY CHOCOLATE PUDDING

I have been trying chocolate pudding recipes for several months now. While the "task" of taste tasting a variety of pudding recipes has been entertaining, I am happy to say my search is over. Today's chocolate pudding post is deliciously smooth and creamy, it is perfect. Even picky-picky husband gave it a thumbs up!!

½ cup brown sugar (I used dark)
3 rounded tablespoons unsweetened cocoa powder
¼ cup cornstarch
pinch salt
(2) 12 ounce cans evaporated milk  (not low fat) (see note below)
1 tablespoons strong coffee
2 tablespoons butter
1 teaspoon vanilla

In a bowl, whisk all of the dry ingredients together until there are no lumps (this will also help incorporate it into the liquids).  Whisk in the evaporated milk and coffee, until smooth.

Bring to a boil over medium heat, stirring constantly with rubber spatula. When the mixture starts to thicken, turn the heat down to medium low. Once it starts to bubble, continue cooking, stirring constantly (in figure 8 motion), for one minute.

Remove from heat and stir in butter and vanilla. Pour into dessert dishes and place plastic wrap or waxed paper directly on the surface of the hot pudding so it doesn't form a "pudding skin" while it is cooling.  Chill completely and serve with whipped cream.


NOTE: This recipe can be made using whole milk, but the evaporated milk gives it a much creamier taste and texture, I was very surprised at the difference it makes.

NOTE: As a child, my mother used evaporated milk a lot (even in our cereal!!), so I don't have many fond memories of that taste. However, there is NO evaporated milk "taste" in this final pudding, instead, the creaminess really comes through (so much more so than with regular milk).

NOTE: The chocolate intensity of this pudding is what I would call  "medium". If you like a pronounced chocolate flavor, I suggest you use HEAPING tablespoons of cocoa powder instead of rounded tablespoons.

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Better Than Bran Muffins~Bran Muffins

I got this recipe from a friend when I told her that I wasn't that fond of bran muffins.

She said that these were better than (regular) bran muffins~~hence the name!

 Cream the butter and brown sugar.

Beat in the egg.

 Beat in the sour cream.

 Add 1 C tightly packed raisin bran cereal.

 Stir in and let rest for 5 minutes.

 Stir in the flour, salt and soda.

 Just until combined.

Spoon into greased 12 cup muffin tin.

Bake for 15-20  minutes at 400 until golden.

I always like to have homemade muffins in the freezer.

 I put them on a tray in the freezer for about 20 minutes to harden. 

Then I can just pop them into a freeze bag. 

Enjoy!

Better Than Raisin Bran Muffins

~Raisin Bran Muffins~

1/2 C butter or margarine (one stick)

1 C brown sugar

1 egg

1 C sour cream

1 C packed Raisin Bran cereal

1 C flour

1 t baking soda

1/4 t salt

Cream the butter and brown sugar with a hand mixer

Mix in the egg then sour cream.

Mix in the cereal and let sit for 5 minutes to absorb.

 Stir in the flour, soda and salt. Let sit 3-4 minutes.

Spoon into greased 12 C muffin tin.

Bake at 400 for about 15-20 minutes until golden.

Links: Designs By Gollum

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The Reuben Sandwich with Homemade 1000 Island Dressing

Another one of our top ten favorite sandwiches is the a

Grilled Reuben.

 I never buy bottled 1000 Island dressing because 

it's so easy to mix up a batch at home 

with ingredients I already have in the house.

 I dont even measure anymore.
 Just dump in a jar and stir it until

  it looks like 1000 Island dressing.

I don't use it on salads. I like it on sandwiches. 

It's great for a chicken or turkey sandwich. 

It's also good on a BLT, another favorite sandwich.
~~~~~~~~

To Make A Reuben 

you'll need: rye bread, Swiss cheese, sauerkraut,

 pastrami or corned beef, butter or margarine and

1000 Island dressing

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 Butter one side of the rye bread slices and 

put them buttered sides together while you
assemble the sandwiches.

 Spread the other side with dressing and
 pile on the corned beef or pastrami

 Top with sauerkraut. Squeeze out any extra juice.

Lay on Swiss cheese slices.

Add more dressing if desired.
 Put it on your preheated grill, or fry pan.

 Top with the remaining buttered rye bread slices, butter side up.

 Close the grill and grill for about 5 minutes.
If using a fry pan you'll need to flip the sandwich. 

Remove from the pan when the sandwich is grilled to

 a golden brown perfection and the cheese is melted.

Enjoy!

1000 Island Dressing
1 C mayonnaise
1/4 C sweet relish
1/4 C ketchup
1/4 t salt & 1/4 t pepper
1/2 t tarragon
1 t Worcestershire sauce
dash Tabasco (optional)
Combine all ingredients in a jar.
Store in the refrigerator to use as
sandwich spread.

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