The nurse at my work makes the best Donut Muffins, here is the recipe..
1/2 cup Sugar
1/3 cup milk
1/3 cup butter
1/2 tsp nutmeg
1 1/2 cup flour
1/2 tsp baking soda
Mix and bake, for regular muffin size 400F for 25 minutes, for minin muffin forms 325F for 12-13 minutes.
When theycome out of the oven, dip thwm in melted butter and roll them immediately in a mixture of 1/2 cup sugar and 1 tbsp cinnamon.
WARNING! they are super addictive and if you eat one, you can't stop....
- 1 tablespoon coconut oil
- 1 medium red onion, diced
- 1 sweet potato, sliced into small dices
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and minced
- 1 tablespoon tomato paste
- 1 15 ounce can crushed tomatoes
- 4 cups vegetable broth
- 1/2 cup natural almond butter (or use all peanut butter)
- 1/2 cup natural peanut butter
- 3 to 4 collard green leaves, stems removed, sliced into narrow strips
- 1 to 3 tablespoons sriracha sauce
- 1 scallion, sliced, for garnish
- chopped peanuts or slivered almonds for garnish
- Heat the oil in a 4 or 5 quart Dutch oven or soup pot over medium heat until shimmering. Saute the onions and sweet potatoes until the potatoes are golden with brown edges, about 8 to 10 minutes. Add the garlic and ginger and cook for a minute or two, until fragrant. Stir in the tomato paste and mix thoroughly with the vegetables. Add the crushed tomatoes and vegetable broth. Increase heat to medium-high and let the soup come to a gentle boil.
- Spoon the nut butters into heat-proof bowl. Ladle 1 cup of the hot soup into the bowl and stir, gently at first, until the liquid combines with the nut butters, then with more vigor, until the mixture is very smooth and loose.
- Pour the nut butter mixture into the soup, and add the collard greens and sriracha sauce (1 tablespoon for gentle heat; 3 tablespoons for a more assertive heat). Reduce heat to medium-low, and allow the soup to simmer for 15 minutes.
- Ladle into bowls and garnish generously with the scallions and nuts.
- 2 lbs of ground turkey beef
- 1 large onion, chopped
- 1 green bell pepper chopped
- 4 cloves of garlic, finely chopped
- Kosher salt
- 1/4 cup chili powder
- 1 tbsp ground kumin
- 1 tbsp tumeric
- 2 tsp paprika
- 2 tsp dried oregano
- 2 tbsp Tomato paste
- 2 tbsp unsweetened cocoa powder
- 2 tbsp red wine vinegar
- 1 28 oz finely chopped tomatoes
- 2 15 oz can black beans
- 1 15 oz can Red Kidney bean
- 1 15 oz can white beans
In the dutch oven:
- Saute onions, green pepper, and garlic in olive oil until soft.
- Add the ground meat and brown it
- Add tomatoe paste
- combine spices together to a mixture, then add to ground beef
- add red vinegar
- Add tomatoes and beens and some beer let simmer for 30 min to 1 hour
- Add salt or broth cubes for flavor
- For more flavor add some Heinz Chili, for more sweetness add some ketchup
- Serve with shredded chesee and Sour creme
- YUM, enjoy!
- 1 pound lean ground beef
- 1 small onion, chopped
- 1 small bottle enchilada sauce
- package (8 inch) flour tortillas
- 2 cups shredded Cheddar cheese
- 1 (2.25 ounce) can sliced black olives, drained
- 1 (2.25 ounce) can green chiles, drained
- 1-2 clove garlic, minced
- 1 can refried beans
- Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion and garlic until beef is evenly browned and onion is tender. Add refried beans, and green chiles, stir.
- Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
- On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
- Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
- Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.
Makes 10 muffins.
1 cup cornmeal
1 cup rice flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup cooked quinoa
1/2 cup maple syrup
1/2 cup rice milk
1/2 cup applesauce
1 tablespoon lemon juice
1/4 cup canola oil
1 cup blueberries, fresh or frozen
1. Preheat oven to 375°F and lightly grease 10 muffin cups or line with paper baking cups.
2. In a medium bowl, mix together cornmeal, rice flour, baking powder, baking soda, and salt. In a separate bowl, whisk together cooked quinoa, maple syrup, rice milk, applesauce, lemon juice, and oil.
3. Add wet mixture to dry mixture and stir until just combined. Fold in blueberries, spoon batter into prepared tins, and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from pan and place on a wire rack to cool.
Did You Know? Quinoa is actually a seed rather than a grain, and it's packed with protein. You can buy it in white, black, and red varieties. It adds an unexpectedly moist texture and slightly nutty flavor to these gluten-free muffins.
1 stick butter
1 cup flour
1 cup brown sugar
1 cup oats
Flavor with cinamon and almond extract
Apples, peeled, cored and sliced
Mix all ingredients together, sprinkle over the apples, bake in the oven for 350F or higher until done, about 30 minutes
1 tbsp crushed cardemon
2 cup milk (5 dl)
1/2 tsp salt
0.4 cup Syrup or Sugar
3 envelopes of dry yeast (50 g fresh yeast)
5 1/2 cup flour aproximately
3/4 stick butter, room temperature
0.3 cup sugar
1 tbsp Cinnamon
How to make it:
- Melt the butter in a pot, crush the cardamon and add it with milk, salt syrup/sugar to the butter
- Heat up mixture to 100 F, (37 C)
- Pour mixture over the yeast in a big mixing bowl, add the egg and flour, keep mixing until dough is slightly tacky
- Cover the bowl and let the dough sit and rise for 45 minutes
- Make the filling
- Split the dough in 2 equal parts, take a rolling pin and roll it to a rektangle
- Spread the butter mixture over the reactangle
- Roll up the dough to a roll, cut into pieces, put the "rolls" on parchment paper (instead of rolls try to make "knots"- take the rectangle, fold in half, cut the half into strips that you "twist" around itself and then tie into a knot)
- Cover with a towel and let it rise for 30 minutes
- Brush the buns with a whipped up egg
- Sprinkle swedish "Pearl Sugar" on top (you can buy this at IKEA)
- Bake for 8 minutes at 480 F
1 tbsp olive oil
1 cup chopped onion
1 1/2 tbsp curry powder
6 cups low salt chicken broth
1 1/2 lb parsnips, peeled, cut into 1 inch pieces
2 medium granny smith apples
1 cup plain whole milk yoghurt
- Melt butter & onion in a heavy pot, add onion and saute until translucent about 3 minutes
- Add curry powder, stirr for 30 seconds
- Add broth and parsnips, let simmer for 30 minutes
- Puree soup with blender until smooth
- Peel and core the apples, shred them coarsley
- Add apple shreds and yoghurt to the soup