Wednesday, August 28, 2019

Chocolate Peanut Butter Granola

Here's another variation on my basic granola recipe. I don't like it on yogurt but it's great with milk as a cereal. 


6 cups oatmeal
1/2 cup brown sugar1/4 cup wheat germ
1/2 cup peanut butter powder1/2 cup coconut
1/4 cup sesame seeds
1 cup roasted unsalted peanuts
1/2 cup powdered milk

Mix together in a large bowl.

2/3 cup honey (or maple syrup, any kind)
1 1/2 tsp vanilla
2 Tbsp water
2/3 cup oil

Heat in microwave for 30 seconds. Mix well and pour into bowl of dry ingredients. Coat well.

Pour into 2 9x13 pans.

Bake at 300 for 25-35 minutes, stirring about every 15 minutes. Bake until golden brown.

Cool, stirring occasionally to break up the granola.

Add mini carob chips.

Store in airtight container. Freeze for longer storage.




Sunday, August 18, 2019

Blackberry Orange Muffins

After many many years of eluding me, I think I have finally found the perfect berry muffin recipe. They even have a nice round top! :)  Next I will try it with blueberries and lemon and we'll see...

I took some bits and tips from several different recipes and put them together to make these:



Preheat the oven to 425.

Spray muffin tin with cooking spray and sprinkle them with sugar to coat.

2 1/2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Mix 2 cups of flour and sugar in large mixing bowl. Mix the last 1/2 cup flour and remaining dry ingredients in small bowl. Then sieve them into the flour/sugar mixture. Mix well.

Make a well in the flour. Pour in the following ingredients:
1/2 cup vegetable oil
1 cup buttermilk
1 egg, beaten
1 teaspoon vanilla
grated zest from 1 orange

Stir just until mixed.

Gently stir in 1 - 1/2 cups small fresh blackberries.



Spoon into greased/sugared muffin tin.

Sprinkle tops with coarse sugar and top each one with 1 small blackberry.

Bake for 5 minutes at 425. Without opening the oven, turn the temperature down to 350 and bake for about 10 more minutes or until pick comes out clean.

Remove from tins immediately, running a knife along edge to help get them out.



Cool for a few minutes on baking rack before eating.


Sunday, August 11, 2019

Orange Bacon Scones

Who said scones have to be sweet? This savory scone is just the right side for a bowl of soup or a nice salad. The bacon and orange make for a very nice combination.

Use a vegetable peeler to take off just the rind (no white pith) from 1 large orange. Bake at 200 for 25 minutes. Blitz in a food processor (I used my coffee grinder to get it really small) along with:
1/2 tsp dried thyme
1/4 tsp black pepper

1/2 cup sour cream
1/2 teaspoon baking soda
2 cups flour
1/3 cup sugar
1 teaspoons baking powder
1/8 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup softened butter
1 very small beaten egg (or only use 1/2 of a large beaten egg)
Stir the sour cream and baking soda together in a small bowl and set aside
The Backyard Farmwife - Tea Party Scones
Mix dry ingredients together in a large bowl. Cut in butter.
The Backyard Farmwife - Tea Party Scones
Stir in egg and sour cream mixture.

Mix the orange, thyme and pepper mixture into the dough.

Knead a bit on a lightly floured surface. Pat in a circle 1/2” thick. Cut with biscuit cutter or into wedges with pizza cutter (separating triangles slightly).

Bake on greased cookie sheet at 400 for 20 minutes, until light golden brown on bottoms and not doughy in the centers.


Sunday, August 4, 2019

Foil Packet Bibimbap

I had leftover cooked rice and hamburger and all the fixings for bibimbap. But I wanted something fast and something I could cook outside. It's just too hot in the kitchen to cook! So I wondered if you could put it all in a foil packet on the grill.

Yup... you can.

Place a scoop of cooked white rice in the center of a piece of foil. Place individual sized servings of cooked hamburger (with some fresh minced garlic on top) and your choice of matchstick-sliced veggies around the rice.



You can use so many different veggies, but some are more traditional:
carrots
cucumbers
spinach (you don't have to cut this up)
mushrooms
bean sprouts

Drizzle with sesame oil, vegetable oil and soy sauce to taste.

Seal up the foil packets and cook over medium coals until heated through, turning once while cooking. Cooking time depends on the heat of your grill and how full your packets are.



Open packets, top with an over easy cooked egg and some sesame seeds.



Squirt some gochujang (Korean hot sauce) on top, mix it all together and eat with chopsticks. Or a fork... ;)


Saturday, August 3, 2019

Thai Coconut Curry Seafood Soup

I've been working on this recipe for the last few weeks and have craved it so much that I believe I have finally perfected it!

This recipe does not have any measurements because you really have to do it to suit your tastes and adjust to your number of servings...

Put cold water in a soup pan. Add red curry paste to taste to make the broth.



Throw in some chopped red or orange bell peppers and sliced green onion.

Simmer for about 5 minutes.

Cut up some white fish (I use tilapia) into bite-sized pieces. Also cut up raw shrimp into small pieces.

Place into the simmering broth and cook for 7-8 minutes or until shrimp are opaque and fish flakes easily with a fork.




Pour in one or more cans of coconut milk and some chopped fresh cilantro. Heat through, but don't let it boil.




Serve soup over a scoop of cooked white rice.



Squeeze fresh lime juice into the soup and stir well before eating.


Blueberry Cheesecake Pie

This recipe is a variation on a dear friend's blueberry pie filling recipe combined with a not-so-sweet no-bake cheesecake filling I came up with. I think the two came together to make a super nice dessert... Made with cornstarch and a gluten-free cookie crust, this would be an easy GF dessert.

1 cup sugar
4 Tablespoons flour or cornstarch (I think I prefer cornstarch)
1/4 teaspoon salt
Whisk together in a small saucepan.

Whisk in:
1 cup cold water
grated zest from small lemon

Stir in:
1 cup fresh blueberries

Cook over medium heat, stirring constantly, until thick and bubbly (about 10 minutes).

Stir in 4-5 cups of fresh blueberries and the juice from 1/2 of small lemon.



Let filling cool in fridge.

1 8oz package of cream cheese, softened
1/3 cup powdered sugar, remove 2 Tablespoons of  it and place in a small bowl
1/2 teaspoon vanilla

Whisk until smooth and creamy.
Mix in 1 teaspoon lemon juice (from second half of the lemon)
scant 1/4 cup of sour cream

3/4 cup heavy cream
2 Tablespoons powdered sugar (reserved from the 1/3 cup)
heaping 1/2 Tablespoon instant clear gel (optional to help stabilize cream)

Mix the sugar and clear gel together and pour into heavy cream in a bowl. Whip until forms stiff peaks.

Mix the whipped cream into the cream cheese mixture until smooth and well incorporated.

Spoon cheesecake mixture into the bottom of a graham cracker crust.



Top with chilled blueberry topping.

Chill for at least three hours before serving.


Friday, October 5, 2018

5 Spice Pumpkindoodles

I bought Chinese 5-spice this week and discovered that it goes beautifully with pumpkin. I've always wanted to try pumpkin cookies, so I took this opportunity and used my homemade 5-spice pumpkin butter and made snickerdoodles with it. YUM! The warm spicy mix is perfect on sugar cookies warm from the oven...

1/2 cup shortening
1/2 cup butter, softened
1 1/2 cups sugar
1 egg
1/3 cup pumpkin butter (see recipe HERE)
2 3/4 cups flour
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt
1/4 cup sugar
4 tsp Chinese 5-spice
Heat oven to 400.
Mix butter, shortening, sugar, and eggs thoroughly. Blend flour, cream of tartar, salt, and soda. Stir into butter mixture. Mix well. Shape dough into 1” balls and roll in 5-spice sugar (1/4 cup sugar and 4 tsp 5-spice mixed together).

Bake on ungreased cookie sheet for 8-10 minutes