Welcome to my BlogSpot. I have created this blog in hopes of inspiring everyone to cook. I have found my inspiration from living in both Southern and Northern California. My influences in flavors have come from family recipes and meals with emphasis on healthy foods, marrying into an Italian family and the ethnic flavors throughout California. There are so many wonderful memories connected to our family dishes as well as new memories in the dishes that have been recently created. My husband, Randy who is recently retired, has been my biggest supporter and inspiration in our kitchen. He is my taster, my sous chef, and has created some really great dishes himself, which will be added to this blog. It is my hope that you too will be inspired to cook and create your own dishes for your loved ones and enjoy the craft of cooking.

One thing I ask of you is if you print out, email and pass out my recipes, please include my name and link.

Be sure to check out my Sweaty Equities blog about the ups and downs of crafty projects and our DIY remodels.
You can find it at http://sweatyequities.blogspot.com/

Saturday, October 20, 2012

Morning Glory Muffins

Morning Glory Muffins
Preheat your oven to 350 degrees
2 Cups of your favorite dried fruits and 1 Cup of your favorite nuts -pulse/chop together in the food processor (I used Raisins, dried cranberries, dried Apricots and Pecans)
It should look like this.
¾*3/4 Cups Steel-Cut Oatmeal, -Cooked (Best if prepared ahead of time)
¼1/4 Cup Pure Maple Syrup
¼1/4 Cup Flax seeds
¼1/4 Cup Wheat Bran
2 Ripe Bananas, Smashed
Combine the above ingredients, including the fruit and nuts. Set aside.
3/4 Cup Butter, Softened
½1/2 Cup Packed Brown Sugar
2 Eggs
1 Teaspoon Vanilla
Cream the above 4 ingredients
½Add 1/2 Cup Sour Cream
1-1/2 Cups Whole Wheat Flour
½1/2 Cup All purpose Flour
1 Teaspoon Salt
½1/2 Teaspoon Baking Soda
3 Teaspoons Baking Powder
Add the above ingredients to the creamed mixture and blend well.
Add the fruit mixture and slowly incorporate until well blended.
Using an ice-cream scooper, fill each lined muffin almost to the top. It should fill about 27 muffins. Bake 350 degrees for about 20 minutes or until inserted, sharp knife comes out clean.
-Susie Tronti
*To make ¾3/4 Cups Steel Cut Oats, Boil 1 Cup Water, Add 1/3 Cup Steel Cut Oats and ½1/2 Teaspoon salt and simmer, covered, for about 30 minutes. Remove from heat and let sit for 30 more minutes.

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