I found this recipe on Martha’s website and I liked it right away because it has no sugar. The original recipe is sweetened with prune juice and molasses, and I made it that way the first time. I don’t always appreciate the bitterness of molasses (maybe I need to try a different kind) so the second time I used pomegranate molasses (which you can find where ever you find middle eastern groceries) . The muffins had a sweet tanginess to them that I enjoy. Continue reading “Best Bran Muffins Ever”
I have some pumpkin in my freezer. And it keeps calling my name. The other day I wondered if anyone has ever made pumpkin scones. Well, of course someone has. Starbucks make them. Continue reading “Pumpkin Scones”
Every year at our church retreat, I volunteer to make Saturday morning breakfast. Since we usually all arrive Friday night or Saturday morning, it’s the first big meal together. Also, I get my turn at cooking out of the way and can enjoy the rest of the weekend. Since the pancakes are made with oats, they are hearty enough to keep retreaters going until lunch time.
Yup. Another egg nog recipe. I told you that I froze a bunch of egg nog after Christmas didn’t I? Before it went bad, I poured it in freezer bags, then laid the bags flat on a plate until they were frozen. This makes them super easy to store and take up almost no space in my wee apartment sized freezer. Continue reading “Egg nog cranberry muffins”
I love egg nog. Not to drink, but as an ingredient. Ok, the right egg nog, with enough rum and a dash of nutmeg, once a year, is delish. But mostly I like it as an ingredient; for french toast, waffles, muffins. You can replace the milk with egg nog in almost any recipe that calls for milk. Continue reading “Egg nog pancakes”
I’m always on the lookout for a healthy breakfast option. Usually I make a batch of muffins on Sunday night so that I have a quick and healthy breakfast during the week. Continue reading “Peanut Butter Banana Breakfast Bars”
Anything I can make before I have coffee is easy. A no-brainer. These will start a new cliche; easy as sweet potato biscuits. I got the recipe here.
1 cup flour
3 tsp baking powder
2 tsp sugar
1 tsp salt
2 Tbsp butter
3/4 cup mashed sweet potatoes (I did not measure-I had half a sweet potato left over and I mashed it for this recipe)
1/4 cup milk (again, I did not measure, I added a splash to get the dough to the right consistency)
Stir together the flour, baking powder, sugar and salt. Cut in the butter until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough. The dough will be a little sticky.
Bake for 12 to 15 minutes at 400F until golden brown.
So, start following me on Twitter now and watch for a new website and format for What’s Lori Cooking Now, coming soon.
2 cups flour
3 Tbsp sugar
2 tsp baking powder
3/4 tsp salt
3/4 cup milk
2/3 cup orange marmalade
1/4 cup canola oil
Combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk, marmalade and oil. Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Lots of people I suppose. I used to think that making granola meant making a huge batch. Then I read a blog post by one of my culinary heroes, who read it somewhere else.
Today I finally got around to trying it myself. Here’s what I did;
I melted about 2 tbsp of butter in my cast iron skillet and added about 2 tbsp honey. Did I measure? No.
Then I threw in 2 handfuls of rolled oats and stirred the mixture around over medium heat for a couple of minutes, then decided to toss in some hazelnuts (a small handful) and cinnamon-just a little shake.
When it cooled I tossed in some dried mixed berries and some mixed seeds and called it good.