Cherry Oatmeal Muffins

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Muffins are so good ~ they can be used for breakfast, brunch, snack, whenever!  I don’t bake them nearly enough.

These muffins are so good.  They use dried cherries ~ I used tart ones to cut the sweetness of the sugar and it was the right choice!  The package was 5 ounces and I used the whole thing. The recipe made 12 smallish muffins ~ perfect for Mr. Meat Eater and me.

Cherry Oatmeal Muffins 2

Cherry Oatmeal Muffins

1 cup quick-cooking oatmeal
1 cup flour
1/2 cup packed brown sugar
1 1/2 tsps baking powder
1/2 tsp cinnamon
1/2 tsp salt ~ I always use kosher salt but regular is fine
1 cup dried tart cherries
3/4 cup buttermilk
1 egg
1/2 cup vegetable oil
1 tsp vanilla

Preheat oven to 400º.

In a large bowl, mix well the oats, flour, brown sugar, baking powder, cinnamon and salt. Stir in the dried cherries.

In another bowl, mix the buttermilk, egg, oil, and vanilla until well combined.

Add the buttermilk mixture to the oat mixture and stir until it is just blended. Too much stirring will make the muffins tough.

Fill muffin cup 2/3rds full. Bake at 400º for 15-20 minutes. Mine took 20 minutes.

Makes 12 muffins.

Source: Popovers to Panache

Cherry Oatmeal Muffins

Happy Cooking!

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Make Your Own Croutons

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I had bought a loaf of sourdough bread last weekend at our favorite bakery and never used it.  I hate throwing food away but this loaf was very stale.  What to do?   I turned it into delicious croutons.

This is one of those “non-recipe” recipes.  It’s really just a how-to and you can make them whatever flavor you want.

Make Your Own Croutons

Make Your Own Croutons

Loaf of stale bread
Butter or olive oil
Favorite spices ~ I used garlic powder, Italian seasoning, salt and pepper
Cheese ~ optional ~ I used grated Parmesan cheese

Here is what I did:

Preheat oven to 325º.

I sliced the bread into 1-inch slices. I cut off the crusts and then cut the bread into 1-inch cubes.

I melted a stick of butter in a large bowl in the microwave. Added the cubed bread. I sprinkled on some garlic powder, Italian seasoning, salt and pepper and then the Parmesan cheese. I mixed being careful not to crush the bread.

I put this all on a baking sheet and made sure the cubes were all in a single layer.

I baked them for about 30 minutes until they were hard and browning nicely. Remove from the oven and cool on the baking sheet.

Use on salads or in soups or for snacking.

Happy Cooking!

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Mixed Berry Crisp

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Besides the fact that I love all kinds of berries, I love this recipe because I can make it all year round.  Since it uses frozen berries,  I don’t need to buy expensive fresh berries in winter when I am craving something berry-ish.

I think this crisp would be equally good as a dessert and as a breakfast dish.  Breakfast?  Maybe that’s just me but I love recipes like this as a breakfast side dish.

Berry Crisp

Mixed Berry Crisp

2 (12 oz) bags frozen mixed berries, unthawed
1/4 cup sugar
1 cup flour, divided
1 tbsp fresh lemon juice
3/4 cup old fashioned oats
2/3 cup packed brown sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
7 tbsps cold butter, diced

Preheat oven to 375º.

Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in a large bowl, blend well.

Transfer berry mixture to a glass baking dish.

Combine remaining 3/4 cup flour, oats, brown sugar, spices and salt in a medium bowl. Add the butter and rub together with fingertips until the mixture resembles small clumps. Sprinkle over berry mixture in baking dish.

Bake until berries are bubbling and the topping is golden brown, about 1 hour. Let cool for 15 minutes. Serve warm or at room temperature with ice cream or whipped cream.

Makes 8 servings.

SOURCE: Bon Appetit

Happy Cooking!

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NEW Gooseberry Patch Cookbook Giveaway!

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GBP Hometown Harvest

A brand spanking new Gooseberry Patch cookbook, Hometown Harvest, is up for grabs.  Hometown Harvest is a great cookbook although I may be biased since fall is my favorite time of year.  This book has several wonderful chapters, Hometown Pancake Breakfast, Church Social Soup Supper, Thanksgiving Dinner to remember, Game Day Get-Together, Pumpkin Patch Sweets, Slow-Cooker Potluck Pleasers, and Over the River and Through the Woods.  All are chock full of wonderful recipes from home cooks like yourself.  I even have a recipe in this book ~ Buttermilk Pecan Waffles.  The last chapter is is full of  memories from readers and customers of Gooseberry Patch products.

After the recipe will be all the “rules” for this giveaway!

The first recipe I tried from this cookbook is Mini Apple Turnovers.  They are super simple to make and would be perfect for unexpected guests or for tea time.

Turnovers 2

Turnovers 1

Mini Apple Turnovers
Submitted by Robyn Stroh, Calera, AL

2 9-inch pie crusts, homemade or store bought
21 ounce can apple pie filling
1 egg white
1 tbsp water

Place one crust on a lightly floured surface. With a 3 inch biscuit cutter, cut out as many circles as you can. I used a slightly bigger cutter and got about 7 rounds from each crust.

Top each circle with 1 to 2 teaspoons pie filling, cutting up the apples if necessary. I placed my apples toward one side so it would be easier to close. Fold circles in half and crimp the edges wiht a fork dipped in water.

Place on lightly creased cookie sheets. Repeat with second crust.

In a small bowl, beat egg white and water together and brush over turnovers.

Bake at 425º for 8-12 minutes or until golden.

Makes 12-14 turnovers.

To enter the giveaway for ONE copy of Hometown Harvest all you have to do is comment on this post and tell me what your favorite food to make in the fall is. One comment per person. Very, very easy. The giveaway will run until October 3 at midnight. I will pick ONE winner on October 4 and I will email the winner! If you have any questions, feel free to email me at girard dot nancy at yahoo dot com.

Happy Cooking!

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Boston Cream Pie from Game Day Fan Fare

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I just realized I never let you all know my favorite teams ~ NY Mets, NY Yankees, NY Giants, Miami Dolphins  🙂

Don’t forget to that I’m giving away one copy of Gooseberry Patch’s Game Day Fan Fare.  To enter the giveaway, comment on THIS POST.

game day

You can have 3 chances to win!

This is the last recipe that I tried from this cookbook.  I chose it because I LOVE Boston Cream Pie and the cake in this recipe is from scratch which I like so much better than a mix.  I think you could make the cream from scratch as well instead of using pudding mix.  All in all, it’s a delicious recipe!

Boston 1

Boston Cream Pie
Submitted by Flo Burnett, Gage, OK

5 eggs, separated
1 cup sugar, divided
1 1/2 tsp lemon zest
4 1/2 tsps fresh lemon juice
2 tbsps water
1 cup cake flour
1/4 tsp salt
1/4 tsp cream of tartar
3.4 oz pkg cook & serve vanilla pudding mix
1 1/2 cups milk
1/2 cup whipping cream
1/8 tsp vanilla
2 tbsp butter
2 (1 oz) sqs unsweetened baking chocolate
1 to 1 1/2 cups powdered sugar

In a large bowl, beat together egg yolks and 1/2 cup sugar. In a separate bowl, whisk together zest, juice, and water. Gradually beat zest mixture into yolk mixture until fluffy. Fold in flour until completely blended. In a separate bowl, beat egg whites, salt and cream of tartar with an electric mixer on high speed until stiff peaks form. Beat remaining sugar into egg whites until combined. Gently fold egg white mixture into yolk mixture until fully combined. Divide batter between 2 lightly greased 9 inch round cake pans. Bake at 350º for 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.

Meanwhile, prepare pudding mix according to package directions using milk. Refrigerate until well chilled; fold in whipping cream and vanilla. Set aside.

Melt butter and chocolate in a double boiler (I used the microwave). Remove from heat; whisk in powdered sugar until smooth.

Assembly: Place one cake layer on a cake plate. Spread with all the pudding filling. Top filling with the remaining cake layer. Pour chocolate mixture over the top and spread to cover top of cake.

Makes 8 to 10 servings.

Boston 2

Happy Cooking!

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Blueberry Cream Cheese French Toast with Blueberry Sauce

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I love baked French toast and there are so many kinds out there. I tried this one a few weeks ago and I actually made half the recipe since it was just Mr. Meat Eater and I so the recipe works perfectly if you need to cut it in half.

I always use challah bread for my baked French toast.  I like it because it’s a bit sweet and dense so it’s perfect for French toast.  If you can’t find challah, Hawaiian sweet bread or French bread would work just as well.

If I am having the casserole for dinner, I put it together the first thing in the morning and refrigerate until cooking time.  The blueberry sauce in this recipe, can be made in the morning, refrigerated, and reheated for dinner.

Just out of the oven ~

Blueberry 1

Blueberry 2

Blueberry Cream Cheese French Toast with Blueberry Sauce

12 slices bread with crusts trimmed
2 (8 oz) pkgs cream cheese, softened and cut into 1″ cubes
1 cup fresh or frozen blueberries ~ I used frozen wild blueberries
12 large eggs
2 cups milk
1/3 cup honey
Blueberry sauce

Cut the bread into 1″ cubes and place half the cubes in a lightly greased 13×9 baking dish. Top with all the cream cheese cubes. Cover with the rest of the bread cubes and the 1 cup blueberries.

Whisk together the eggs, milk and honey and pour over the bread/cream cheese cubes.

Cover and chill in the refrigerator for 8 hours or overnight. Let stand at room temperature for 30 minutes before baking.

Bake, covered, at 350º for 30 minutes. Uncover and bake 20-30 more minutes or until set in the middle.

Serve with warm blueberry sauce.

Blueberry Sauce

1 cup sugar
2 tbsps cornstarch
1 cup water
1 cup fresh or frozen blueberries
1/2 tsp cinnamon
1 tbsp butter

Combine sugar and cornstarch in a medium saucepan. Add 1 cup water and bring to a boil. Boil, stirring constantly, for 3 minutes. Add berries and cinnamon. Reduce heat and simmer 8-10 minutes or until berries pop. Stir in butter.

French toast makes 8 servings.

Adapted from Victorian Thymes and Pleasures

Happy Cooking!

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Cinnamon Roll French Toast Casserole

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I saw this recipe in my news feed last week posted by Cupcakes and Crinoline and I knew right away that I was going to bake it for Easter brunch!  It was the right choice and we all loved it.  It has made it’s way onto my permanent brunch list of recipes.

The cinnamon rolls that the recipe calls for were a bit hard to locate but I finally found them ~ they are different than the usual Pillsbury  cinnamon rolls we throw in a pan and bake.  These  are rolled up like homemade cinnamon rolls.

Cinnamon Roll French Toast

To get this delicious recipe, click on this link ~ Cinnamon Roll French Toast Casserole.