Moist Banana Muffins w/no added sugar

This is a yummy recipe for day-old bananas. Makes 24 muffins

1 ½ cups mashed banana, about 5 bananas

1 beaten egg

½ cup milk, or prepared powdered milk

½ cup oil

1-3/4 cup all-purpose flour, or whole wheat flour, or a mix of each

2 tsp baking powder

¼ tsp salt

½ cup chopped pecans (optional)

GREASE muffin tins. Do not use paper bake cups. 
PREHEAT oven to 375°

MIX WET INGREDIENTS: In a large bowl, mash the bananas. Add the egg, beat it into the mashed banana. Add milk and oil. Stir.  

MIX DRY INGREDIENTS: In a separate bowl, Mix together flour(s), baking powder, salt.

COMBINE.  Pour dry ingredients into the wet ingredients.  Add pecans (optional). Stir just until moistened. Spoon batter into greased muffin tin, filling each 1/2 full. 

BAKE in a 375° oven for 15 - 20 min, or until a wooden toothpick inserted into the center comes out clean.  Cool in muffin cups on a wire rack for 2 min. Remove from muffin cups. Serve warm.

Bok Choy, Carrot, and Apple Slaw

Use bok choy (also called Chinese white cabbage) to give slaw an Asian flair.

Season the lemony dressing with fresh grated ginger.

Thank you, Rebecca Heale, for sharing this lovely recipe!

PREP: 20 MINS

 TOTAL TIME: 20 MINS

 SERVINGS: 4

SOURCE: EVERYDAY FOOD, JUL/AUG 2004

SIGN ME UP

INGREDIENTS

·         1 pound baby bok choy (4 to 6 heads)

·         1 teaspoon coarse salt

·         1 peeled apple, cut into matchsticks

·         2 large shredded carrots

·         3 tablespoons fresh lemon juice

·         1 tablespoon vegetable oil

·         1 teaspoon finely grated peeled fresh ginger

·         Coarse salt and ground pepper

·         Agave nectar or Sugar, to taste

DIRECTIONS

1.     Halve baby bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with coarse salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.

2.     In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with coarse salt and ground pepper. Toss.

COOK'S NOTES

Bok choy has a mild, sweet flavor, crisp stalks, and tender leaves. It‚'s rich in vitamin C, calcium, and folic acid.

Kody's Apple Crisp

by Kody H P

8 cooking Apples (Granny Smith or Rome Beauty)
1/2 C packed Brown Sugar
1 t Ground Cinnamon
1/2 cup Water
1 C Flour
1 C Oatmeal
1 1/2 C of Sugar 
1 C or 2 sticks butter 

Ice Cream

Heat oven to 375 degrees.  Peel and core apples then slice.  Put apple slices in cake pan.  Mix Brown Sugar and Cinnamon in bowl and mix, then sprinkle over apples, stir with spoon.  Pour water water over apples.  

Topping or Crisp
Put Flour, Oatmeal, White Sugar and melted Butter in a medium bowl.  Mix with hands and sprinkle crumbly mixture over apples.

Bake for 45 to 50 minutes or until apples are soft.  Cool for 10 min.  
Serve with Ice Cream

Peach Cobbler

Submitted by Lynne Maxfield

Peach mixture: Mix and set aside

          1 quart  bottled peaches (slice peaches and add 1 cup juice)

          1/2 cup sugar

Cake Batter mixture: Mix thoroughly

          1 cup sugar

          1/2 t. salt

          1  1/4 cup flour

          1  1/4 cup milk

          3 t. baking powder

Melt 1/4 cup Butter in a cake pan. Swirl to coat bottom of pan. Pour cake batter into buttered cake pan. Do not stir.  Spoon peach mixture on top of cake batter. 

Bake 350 degrees for 40 min.

Bottled Apple Pie Filling

Submitted by Lynnette Behunin

4 c. sugar

1 c. cornstarch

3 tsp. cinnamon

1 tsp. nutmeg

1 tsp. salt

~Whisk together and add 10 cups water.  Cook until thick, stirring constantly, then take off heat.  Add 3 Tbsp. lemon juice.  

Fill quart jar 1/3 full with sauce.  Slice & peel apples.  Pack into jars tightly.  Put hot lids on.  Boil 20 min in water bath canner.

To use:  Open jar and fill a pie shell.  Cook like you would a regular apple pie.  Can also use filling for your favorite Apple Crisp recipe.

Here is a link for different cooked jam recipes.  

http://www.kraftbrands.com/surejell/howto_cookedjam.aspx

Strawberry Scones

Last Friday, I made these delightfully delicious Strawberry Scones from Good to the Grain  by Kim Boyce.  It is one of my most beautiful cookbooks, though the premise of the book is  that she uses lots of different grains besides "flour" (like quinoa flour, polenta, kamut, rye, spelt, etc) and I rarely have any of those on hand, so I don't cook from this book nearly as often as I should - but everything I've made from it has tasted A-MAZ-ING.
Since I decided to make these last-minute, and didn't have any barley on hand, I had to alter the recipe, but it still tasted very yummy, and I think that my version was a little easier to "throw together."



Ingredients:

1 1/2 cups white flour
1/2 cup + 2tlbs whole wheat flour
1/4 cup brown sugar
2 tsp bk powder
1/2 tsp bk soda
1 1/4 tsp kosher salt
1 stick cold butter
1/2 cup buttermilk
1 egg
generous 1/2 cup strawberry jam
powdered sugar for sprinkling

1. Whisk or shift together dry ingredients, and cut in butter (like you're making a pie dough) until butter pieces are the size of rice grains or little peas.

2. Whisk together buttermilk and egg and add to dry mix, mix until barely combined.

3. Turn on to a floured surface and separate in half, adding more flour if the dough is too sticky to handle. Pat each half into a disk, about 3/4" thick and 7" across.

4. Cover one disk of dough with strawberry jam. Top with the remaining pastry. Slice it like a pie, into triangles and transfer to a well-buttered baking sheet.

5. Bake for 22-26 minutes at 350 F, rotating the pan half way through.

6. Remove immediately to a cooling rack (or the jam will harden and you'll never scrape your scones off the pan if you don't move it while it's warm), and sprinkle with powdered sugar.

These were delicious served warm with a cup of tea for Second Breakfast, and only took me about 40 minutes to make, and 24 of those minutes they were baking. It's also one of the first times that my version looked like the picture in the book! I was so proud.

Leave a comment and let me know if you make them!

By Becky Pitcher