February 4, 2019 • No Comments
Sometimes the most important things in life are comfort food and a house that smells like baking. In honor of those moments, I give you a new recipe I adapted.
3 mashed ripe bananas
½ cup yogurt
2/3 cup melted butter
4 beaten eggs
2/3 cup sugar
juice of 2 limes
In a separate bowl, sift:
1 and ½ cup flour
2/3 cup oats
1 cup shredded coconut
1.5 tsp baking soda
½ tsp salt
Slowly fold the dry ingredients into the wet mixture. Spoon into greased muffin tins and sprinkle extra coconut on top. (Makes about 20 muffins). Bake at 325 F until golden on top.
Note: these freeze well
December 4, 2018 • No Comments
Every so often a nifty toy comes my way, and this very simple video maker (Lumen 5) thrills me to bits. Some of the photos in this are mine, too, which adds to the fun. The content is self-explanatory–nothing profound here, just an applesauce recipe in pictures rather than a boring old index card. Visit https://lumen5.com/ a try for yourself! I bet it would make a great virtual greeting card, too!
September 25, 2017 • No Comments
I made this peach cobbler to get a last taste of Okanagan fruit for the year. I found a few at the farmer’s market and they still smelled like sunshine and summer. I’ve been thinking a lot about our relationship with gardens and all the things that come from them, and of course food is high on that list. Decadent comfort food, in this case!
Preheat oven to 350F
Melt ½ cup butter and pour into a 9 x 12 pan.
Sift 1 cup flour, 1 cup sugar, 2 tsp baking powder, ¼ tsp salt
Add 2/3 cup milk and 1 egg
Spread batter over butter. Tilt pan to coat batter with excess butter.
Peel and section 6 peaches. Frozen peaches can also be used (thaw first). Toss with ½ cup sugar, ½ tsp of nutmeg and 1 tsp cinnamon. Carefully spread fruit mixture over batter.
Bake for 45 minutes. Batter will puff up between the peach slices and turn golden.
Note: In order to remove peach skins, place peaches in a bowl and cover with just-boiled water for one or two minutes. The skins will slip right off.
June 19, 2017 • No Comments
The local farmer’s markets are in full swing again, and it’s about time because my stock of frozen produce is dwindling—including the many containers of pumpkin puree I baked and bagged in October. I make a lot of pumpkin soup, but I also use it in baking because it produces moist, melty treats without adding a lot of fat. Because I’ve already prepped and measured it out, it’s basically thaw and go. Of course, canned works just as well for most things but it’s nice to have the option.
Here’s a recipe for pumpkin cookies that really do taste like what my grandma used to make. She taught me to bake while she babysat me, and I’ll always remember standing on a stool in her kitchen while she let me get my hands into the sticky, floury, sweet-scented bowls of dough. This isn’t her recipe, but it’s the type of thing she’d make—practical, plentiful, and tasting like home. These aren’t super-sweet, but you can adjust the sugar to taste.
- ½ cup butter
- ¾ cup brown sugar
- 3 eggs
- 1 tsp vanilla
- 1.5 cups of pumpkin puree
- 2.5 cups flour
- 4 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 cup chopped nuts (I use walnuts)
- 1 cup seedless raisins (I use Thompson)
Cream butter and sugar, then add eggs and vanilla and beat until light. Then add the pumpkin puree.
Sift dry ingredients together and fold into the wet until just mixed and no dry flour shows. Then stir in nuts and raisins.
Drop by spoonfuls onto a greased cookie sheet. Moisture can vary when using fresh or frozen pumpkin, so take note of the consistency of the batter. It will be quite sticky but should hold its shape when spooned onto the cookie sheet. Add a little flour if it wants to spread or run.
Bake in a 375 degree oven for about 15 minutes. The cookies should be golden brown on the bottom when they’re done. Makes about 4-5 dozen. These cookies freeze well (if they last that long!).