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Friday, September 30, 2011

Corn Pudding

I've been eating a version of this corn pudding for pretty much my whole life. My mom would whip it up when I was younger and I would gobble it up! When my mom was here she bought us some packages of Jiffy Corn Muffin mix, and I used that and some intuition to whip up this corn pudding, which I'm still eating and enjoying!

Here are the few and simple ingredients...

 Here's the batter for the pudding...

And here's the pudding ready for the oven.

Corn Pudding
-2 packages Jiffy Corn Muffin Mix
-3 eggs
-16 oz. sour cream
-1 can creamed corn
-3/4 cup brown sugar
-2/3 cup milk
Mix all ingredients together, pour into greased 9 x 13'' pan. Top with additional brown sugar.
Bake at 350 F for 35-45 minutes, and enjoy!

Here's the pudding all baked up and golden brown!

 And here's the finished corn pudding- enjoy!

Savor it!
love, rue

Sunday, September 25, 2011

Power Pancakes

Hello! Today is a guest posting by my wonderful mother Nora (who does excellent web design, incidentally, if you're needing some!)

I’m going to share one of my most important, even crucial, self-developed recipes:
Practical Power Pancakes. As you may have heard by way of Rue, I often get to spend extended time in Mexico, San Miguel de Allende to be specific. And yippee for that! Anyway, I’m a practical and yes, a cheap person. Also, I love to cook and use the fantastic fresh veggies and fruits that are available her almost all year round. (Heave a sigh at this point for the mango, who sadly is out of season). So I eat pretty much like I eat at home -- except there’s a whole new set of ingredients. Power Pancakes solve a big problem for me. When I’m desperately hungry, about five times a day, I will grab and eat anything portable. If these are around, I can have a nutritious, tummy-filling meal with staying power instead of the tasty but short-lived pleasure of junk food.

Just about everything is stretchable in this recipe. Use whatever fruit you have around. I’ve used shredded apple, mashed banana, mangos, prunes cut up, dried apples and I almost always put in nuts, apple and craisins. You’ll know what you like (and have in the fridge rotting away, perhaps). Which reminds me, this would be a good recipe to use frozen bananas. The prunes I also consider essential. Once they’re cut up (wet your knife), they’re imperceptible and add a nice sweetness. If you don’t use prunes, I’d add 1/2 C of some kind of sweetener.

1 lb cottage cheese (I use low fat)
1 apple, shredded
1 C walnuts, cut up
1 C craisins
1 C prunes cut up small
2/3 C whole wheat flour
1/3 C oatmeal
1 T cinnamon (depending on strength & freshness of your cinnamon)
1/4 C milk
1 T vanilla
4 eggs

In a large bowl combine everything up to the eggs:

Separate eggs. Add yolks to large bowl and beat the whites till stiff:

Fold in a small amount of the egg whites — then add the rest and fold till smooth:

I hope you have a griddle or something better than this very mature little gas stove. I only have settings of “burning” and “burning more” so my pancakes are not as beautiful as yours will be. Luckily I’m in this for the eating and not the appearance. Anyway heat the pan, put some butter in and when it sizzles, you flop a big spoonful of the batter down to make each pancake. They are a bit fiddly to turn, but let the first side go a bit longer and you’ll get the hang of it.

How to serve??? Tonight I had them with granular sugar sprinkled on top and some limon juice (a small mexican lime, less acidic than large limes).
You could use lemon juice and confectioner’s sugar.
Or, mash up some nice soft fruit like peaches ....or mashed berries and why not a dollop of whipped cream?
And there are always the syrup options.
Go wild. Hope you enjoy.

One last note — These freeze really well. Separate sets of three with plastic wrap and stuff into a ziplock. Or put one layer on a cookie sheet and freeze till hard then throw them all in the bag.

Alright everyone, savor it!
I'll see you on Friday with another recipe!
love, rue

Tuesday, September 20, 2011

One Bowl Cupcakes for 2-3

I whipped up these cupcakes the other night when I was having a bit of a low point, and boy were they exactly what I needed! These are fluffy and delicious cupcakes, and they only make 2 or 3, so you can't eat too many! I made these exactly by the recipe below, but I'll also put in notes as to how to increase the recipe slightly. Feel free to frost these as you like, or to put in chocolate chips or anything you can think of to make these even more yummy. I made my cupcakes plain vanilla and I frosted them with caramel frosting- delicious!

Here's the batter for the cupcakes...

And here's the batter ready to be baked (mine were a tad overfilled)

And here are the cupcakes all baked up

One Bowl Cupcakes for 2-3
-1 egg white
-2 tablespoons white sugar
-2 tablespoons butter, melted
-1/2 teaspoon vanilla
-1/4 cup flour
-heaping 1/4 teaspoon baking powder
-1/8 teaspoon salt
-1 1/2 tablespoons milk
Mix all ingredients in order. Pour into 2 or three muffin tin liners.
Bake at 350 F for 10-12 minutes. Then frost and decorate as desired!

NOTES: I think this recipe could be increased slightly to make 3-4 or so cupcakes if you used the whole egg (white and yolk), and increased the flour by a tablespoon or two. I'll be sure to let you know when I give it a shot!

Here are the ingredients I used for the frosting- I pretty much just mixed it up and added bits of sugar or caramel syrup until I got the right consistency.

And here's the frosting ready to be used!

 And here are the finished cupcakes, ready to eat! What a perfectly sized treat for when you're feeling a little low!

I hope you try this recipe- It's super simple and could be taken in so many directions. Give it a shot!

Savor it!
love, rue

p.s. The next post will be a guest post courtesy of my wonderful Mom, who is in Mexico at the moment, so get excited!!

Thursday, September 15, 2011

Classic Sticky Buns

 A while back, I made some traditional sticky buns, and as I've blogged about lemon-curd sticky buns but not regular ones, I thought I'd fill you all in on how to make the classic sticky bun- one of my absolute favorite treats in the whole world (we usually only have them on Christmas morning, they're that special!)

Here are the sticky buns all baked up and ready to be turned out!

Sticky Bun Dough
-1 packet yeast
-1/4 cup lukewarm water
-1/4 cup sugar
-1 teaspoon salt
-1 egg
-3 tablespoons butter
-3 1/2 cups all purpose flour
-3/4 cup lukewarm milk

The recipe says to let rise twice. I'll also add my usual technique-
Dissolve the yeast in the warm water
Let the butter soften and the milk come to room temperature
Then just mix it all up and give it a few good kneads.
Place in a warm place in an oiled bowl, and after it has doubled in size, punch it down- repeat.
Once the rising is done, roll the dough out into a rectangle so that you can add the filling.

The Filling:
-sprinkle of sugar
-drizzle of butter

In the pan (9'' x 13'' or equivalent(s)):
-brown sugar
-corn syrup

And then bake them up at about 375 F or so, for about 45 minutes- just keep an eye on them and take them out when they're nice and browned on the top! My goal with food is to be fun and flexible, so don't worry if you mess up or if you've even never tried something before. Precise measurements and techniques aren't really my thing, so take my ideas and give them your own spin- these rolls have a myriad of options in terms of filling, and make a fantastic breakfast treat- my housemates were delighted when I made these!

And here they are turned out- sticky and sugary and delicious! Sorry I didn't take more pictures, they ended up being gobbled up a bit too fast for that!

Savor it!
love, rue

Saturday, September 10, 2011

Caramel Sea Salt Brownies


I whipped up these brownies today after coming across a similar recipe some time ago, and right now we're waiting for them to cool so that we can dig in! However, I'm quite sure that they will be delicious- they smell super chocolatey and caramely and wonderful.

Here's the delicious batter...

And the brownies baked after the first round of batter...

And after adding the caramel sauce, sprinkle of sea salt, and the rest of the batter.

Caramel Sea Salt Brownies
-4 oz. unsweetened baking chocolate
-1/2 cup butter
-1 1/2 cups sugar
-3 eggs
-2 teaspoons vanilla
-1 1/2 cups flour
-1/4 teaspoon salt
-3 tablespoons chocolate syrup
-Caramel Sauce (about 1/2 cup
-Sea Salt
Melt the butter and baking chocolate together. In the meantime, whisk together the sugar, eggs, and vanilla, then add the chocolate syrup, flour, and salt. Whisk in the chocolate butter mixture.
Put half of the batter in a greased 8''x8'' or 11''x7'' pan.
Bake for 18 minutes at 325 F.
Pour caramel sauce over the baked brownies, sprinkle with sea salt, then add the rest of the batter on top.
Bake for 18-22 more minutes, then let cool before enjoying!

 And here are the finished brownies... yummmm!

Savor it!
love, rue

Monday, September 5, 2011

Cranberry Coconut Oatmeal Cookies

This is just a quick post, as I'm in the middle of moving in to my new house for this school year. I made these cookies a week or so back and they were a huge hit- the only thing I can think of to add would be possibly white-chocolate chips, which might take these cookies over the top!

Here are the cookies all ready for the oven...

And here they are out of the oven a few minutes later.

Oatmeal Cookies
-1 cup butter (2 sticks)
-1 cup brown sugar
-1/2 cup white sugar
-2 eggs
-1 teaspoon vanilla
-1 1/2 cups flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-3 cups oats
-1 cup coconut
-1 cup craisins
Cream butter and sugars, beat in eggs and vanilla. Stir in dry ingredients and then add-ins.
Bake at 350 F for 8-10 minutes.

And I just love this container! don't you? Enjoy!

Savor it!
love, rue