Category Archives: Recipes

Just Out of the Oven: Strawberry Buttermilk Muffins

Posted on by Laurie

A summertime favorite of our guests at The Morning Star Bed & Breakfast …

Strawberry Buttermilk Muffins

2 c. all-purpose flour (or, for gluten-free muffins, white rice flour)

1 c. granulated white sugar + 2 to 3 T. extra for sprinkling tops of muffins

1 T. baking powder

8 T. unsalted butter, melted

1 c. buttermilk

2 lg. eggs, beaten

2 t. orange extract

2 c. chopped ripe, fresh strawberries (washed & stems removed)

(1) Preheat oven to 400 degrees F.  Prepare 10 one-half cup ramekins or 12 standard muffin pans for baking using one of the following methods: spray with baking spray (not for gluten-free), butter and flour (rice flour for gluten-free), or line muffin pans with muffin papers/foils. (Using foils is the safest way to prevent cross contamination of foods for people who are gluten-intolerant.)

(2) In a large bowl, whisk together flour, sugar and baking powder. In a medium bowl, whisk together butter, buttermilk, eggs and orange extract. Stir buttermilk mixture into dry ingredients. Fold in strawberries.

(3) Scoop batter into ramekins or muffin pans. Sprinkle tops of muffins with sugar. If using ramekins, place them on baking sheets. Bake for about 20 minutes or until muffins are firm to the touch and lightly golden brown. (Gluten-free muffins will just be brown around the edges.)

(4) Place muffin pans or baking sheets on wire racks until muffins are cool enough to serve – about 10 minutes.

Eloté: Mexican-Style Grilled Corn

Posted on by Laurie

This is a recipe that was sent to me by our friend Brian. We made it for dinner the other night, despite the heat, and it is absolutely the best tasting corn I have ever had. If anyone is thinking about cooking out for July 4th, this would be a great dish to try. The lime-mayo sauce is similar melted butter but with a lot more flavor. The cheese and spices soak into the sauce and add a smoky-spicy-salty component to the flavor. We might just have to have it again this week.

Eloté

4 ears fresh corn on the cob

3 T. mayonnaise

2 T. fresh lime juice

2 T. fresh grated parmesan cheese

1/2 t. ground ancho chili pepper

1/4/ t. ground cayenne pepper

1/4 t. ground cumin

1/8 t. garlic salt

(1) Peel back the husks on the ears of corn, but keep them attached. Remove the silk, then pull the husks back up. Soak corn in cold water for about 20 minutes. (If your corn is missing husks, wrap the ears in buttered aluminum foil or skip the grilling step and just steam the corn until it is tender.)

(2) Preheat grill to medium-high heat. Spray with high heat cooking spray. Grill corn, turning occasionally, until tender. This will depend on your grill, but probably about 10 – 20 minutes. (To be honest, I always have to test the doneness several times when grilling corn.)

(3) Meanwhile, in one small bowl, combine mayo and lime juice. In another, combine cheese and spices.

(4) When corn is done, pull back husks, brush corn with lime-mayo mixture, then sprinkle with spiced cheese mixture. Serve right away.

What Is It About Cupcakes & Summer?

Posted on by Laurie

We can’t help ourselves – we just keep making cupcakes this summer. Yesterday’s were Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting and chocolate sprinkles. The cake recipe came from the wonderful cookbook More From Magnolia: Recipes from the World-Famous Bakery and Allysa Torey’s Home Kitchen. We improvised the frosting recipe and it was sooooo good. Chilled, the frosting is like peanut butter cheesecake. (Recipe below.)

Peanut Butter Cream Cheese Frosting

(makes enough for 24 cupcakes)

20 oz. cream cheese, softened

12 oz. unsalted butter, softened

1 1/2 t. vanilla extract

approximately 12 oz. peanut butter (I use The Bee’s Knees Peanut Butter by Peanut Butter & Co.)

approximately 1 1/2 c. confectioner’s sugar

(1) Beat cream cheese, butter, and vanilla together until smooth and fluffy. Beat in peanut butter. Beat in sugar to taste.

(2) Decorate cupcakes (or other baked goods). Chill until serving.

Two Little Chefettes Monthly Cooking Challenge: Chocolate Chips

Posted on by Laurie

I was thrilled when I read that the theme for this month’s cooking challenge by Two Little Chefettes is Chocolate Chips. I have so many recipes that I love that call for chocolate chips. I considered entering one of my recent chocolate chip recipe posts (Bill’s Blondies, Chocolate Chip Banana Muffins, or Forgot Me Not Cookies); but since I have been writing about the heat lately (It’s Scorching Hot …, 96 and Going to Havana), I decided instead to use my recipe for Blondies Caliente. Yum!  Enjoy! Thanks Bebe and Ridha for putting together the monthly challenge! By the way, at the bottom of this post is my recipe for Cinnamon Cream Cheese Frosting which goes so well with these blondies.* So you get a 2-for-1 on this challenge!

Blondies Caliente

Makes about 16 blondies

Blondies with a kick. When used in baked goods Chipotle adds heat a little stronger than that of ginger, but with its own distinct flavor. These blondies are delightfully aromatic when warm.

1 c. all-purpose flour

1 t. ground cinnamon

1/2 t. ground chipotle pepper

1/4 t. ground nutmeg

1/4 t. salt

1/2 c. unsalted butter, melted

1 c. light brown sugar, firmly packed

1 lg. egg

1/2 t. orange extract

1/2 t. vanilla extract

1/2 c. semisweet or dark chocolate chips

1/2 c. chopped honey-roasted peanuts

  1. Preheat oven to 350 degrees F. Butter an 8” square baking pan.
  2. In a small bowl, whisk together flour, cinnamon, pepper, nutmeg and salt. Set aside.
  3. Place the butter in a medium size bowl. Stir in the sugar. Beat with a mixer on medium speed for 1 minute. Beat in the egg, orange and vanilla extracts until the mixture is light and fluffy. (This takes several minutes. Do not underbeat.) On lowest mixer speed, beat in dry ingredients and then chocolate chips and peanuts.
  4. Spread the batter evenly in the baking pan. Bake for about 24 to 26 minutes or until blondies start to pull back from the edge of the pan and the center feels almost firm to the touch. Do not overbake. Cool and then cut into squares.  If desired, chill before serving.

Variations: Substitute chopped Mexican chocolate for chocolate chips. Substitute peanut butter chips for honey-roasted peanuts.

Serving Suggestion: Frost with Cinnamon Cream Cheese Frosting before serving. (Recipe below photo.)

Cinnamon Cream Cheese Frosting

Makes enough to frost one 8″ or 9” square pan of baked goods.

This speckled pale brown frosting goes well with chocolate, orange, and nut flavorings.

6 oz. cream cheese softened

1/2 c. + 1 T. confectioner’s sugar

1 T. + 1 t. milk

1 1/2 t. ground cinnamon

1/2 t. vanilla extract

  1. Beat cream cheese until smooth. Beat in remaining ingredients until perfectly smooth again.
  2. Frosting can be spread on cooled brownies, blondies or cookies right away. If using frosting for piping decorations, chill for at least 4 hours first.

Be sure to refrigerate confections frosted with cream cheese frosting.

*Both of these are recipes that I developed for my cookbook Confectionately Yours: A Collection of Cookies, Candies & Yummy Confections.

Getting Ready for the 4th: Wild Blueberry Cupcakes

Posted on by Laurie

I have very fond memories of the 4th of July from growing up. Every year the town – think very small town, here – would have a parade, followed by a variety show on the town beach, then fireworks over the lake. It was really something to look forward to. Even though I now live 1,800 miles from where I grew up, I still try to make the holiday special.

Wild Blueberry Cupcakes

makes 24

2 3/4 c. all-purpose flour (stir before measuring)

2 t. baking powder

1/4 t. salt

1 c. unsalted butter, softened

2 c. granulated white sugar

4 lg. eggs

1 1/2 t. lemon extract

1 c. whole milk

3/4 c. dried wild blueberries*

* If the blueberries seem hard, then place them in a small bowl. Pour boiling water over berries. Cover bowl with a plate. Let sit for 15 minutes, then drain well. Liquid can be reserved for another use.

(1) Preheat oven to 350 degrees F. Line 24 standard muffin cups with muffin papers or foils.

(2) Place flour in a medium bowl. Whisk in baking powder and salt. Set aside.

(3) Beat butter in a large bowl until fluffy. Gradually beat in sugar. Beat in eggs one at a time and then lemon extract. Scrape down sides as needed.

(4) Gradually beat 1/3 of the flour, 1/2 of the milk, 1/3 of the flour, 1/2 of the milk, then the remaining 1/3 of the flour into butter mixture.  Fold in berries.

(5) Carefully scoop batter into prepared muffin cups. Bake for about 25 minutes or until a toothpick inserted into the center of cupcakes comes out clean. Once done, place on a cooling rack for 15 minutes. Remove cupcakes from muffin cups and allow to cool completely before frosting. Decorate with your favorite lemon, almond, vanilla or cream cheese frosting recipe or with Nicole’s 2-Step Buttercream.

Nicole’s 2-Step Buttercream

requires a large food processor and a stand mixer

1 lb. unsalted butter, completely softened

5 c. confectioner’s sugar

3 c. heavy whipping cream

2 t. vanilla extract

1 t. almond extract

(1) Place butter and sugar in the bowl of a large food processor. Start to combine. While food processor is running, add cream and extracts. Process until completely smooth. You may need to pause your food processor now and then.

(2) Once completely smooth, transfer to a large stand mixer and beat until fluffy and white.

Thanks, Nicole, for letting me share your recipe!

I’ve Been Inspired by …. Fennel

Posted on by Laurie

A few days ago, I was reading a recipe for Fennel & Basil Chickpea Salad on Becca’s Green Kitchen – a wonderful blog for vegetarian cooking – and I was surprised to see that it called for sauteing the fennel. I have only used raw fennel in salads. I have used cooked fennel in soups, but not in ages; and I actually had forgotten about doing so until I read Becca’s blog. When I commented on this, Becca encouraged me to give cooked fennel a new try. So this morning – as part of my Let The Inspiration In Challenge – our breakfast special was a Bacon, Mushroom and Fennel Omelette served with a side of fresh fruit and a strawberry buttermilk muffin. I hope that Becca isn’t cringing over my having used bacon, but for the group of guests that I had this morning, I thought that would be an appealing special. The guests who ordered the omelette gave it two thumbs up and  told me that they liked the texture and flavor of the fennel with the mushrooms and bacon. Having now tried cooked fennel for the first time in a long while, I have a greater appreciation for this vegetable’s versatility. Raw fennel is quite crunchy and has a strong licorice flavor which I enjoy. Cooked, it has a subtle herbaceous flavor and, I think, is not recognizable as the same vegetable. Becca said that she caramelizes hers so that it gets almost a charred flavor. To cook the fennel this morning, I sauteed it in olive oil until crisp-tender and seasoned it with sea salt and fresh ground green and pink peppercorns. (While it was cooking, I sauteed mushrooms and cooked bacon, then tossed them together for the omelette filling before topping the filling with cheese.) Having new found appreciation for fennel, I can imagine sauteing it for use in pasta dishes and risottos as well as in Becca’s chickpea salad – which I am definitely going to make, just not for breakfast. Thanks for the inspiration, Becca and forgive me for the bacon!

96 and Going to Havana

Posted on by Laurie

Officially, the high in Manhattan (Kansas) yesterday was 96 degrees F; but the official temperature is taken at the airport outside of town, and is always lower than what you’ll find recorded on any thermometer in town. According to ours, it was 101. Downtown, we experience heat reflected off streets and buildings and generated by equipment. In fact, different neighborhoods, even different properties can seem to have their own miniature climate zones. The back yard of the house on the corner near us, for example, is always a few degrees warmer than ours because it receives more reflected heat from the brick of Seven Dolors Church.

With the hot summer temperatures – though not as hot as they are likely to get later in the summer – one of our return guests surprised us yesterday with a bottle of Cuban Havana Club rum. When someone shows up at your door with such a gift, and it is so very hot, what can you do but make Havanas, sit on the front porch, and relax?

Havana

recipe from The Art of The Bar: Cocktails Inspired by the Classics, by Jeff Hollinger & Rob Schwartz

1 1/2 oz. Gosling’s rum

3/4 oz. Cointreau

1/2 oz. fresh lime juice

Splash fresh orange juice

Dash of Orange bitters

Edible Flower for garnish

Line the rim of a cocktail glass with sugar. Combine ingredients in an ice-filled cocktail shaker, shake, and then strain into cocktail glass. Garnish with flower.

(As you can tell from my photos, I was too tired yesterday to strain the cocktails, but I enjoy the pulp from the fresh fruit anyway … and it was so hot, we really wanted ice. And obviously, we substituted rums.)

I’ve Been Inspired By … Blueberry Gin

Posted on by Laurie

For those of you who haven’t yet discovered it, Boozed + Infused is a wonderful and creative blog by two sisters – Alicia and Eileen. Its theme is preserving seasonal flavors by infusing them in alcohol and, of course, tasty ways to then enjoy those infusions. Alicia’s Blueberry Gin inspired me to give it a try  and to try it out in some original cocktails.  Thank you, Alicia, for letting me share! (Alicia, by the way, says that she got some of her inspiration from Post Prohibition. Isn’t it great how inspiration works?) I tried several recipes made with the Blueberry Gin. I loved Alicia’s Blueberry Pieball cocktail. Of the cocktails that I created, my favorite was Blueberry Gin & Tonic which, by the way, would make an excellent cocktail for the 4th of July. Have you any 4th of July favorites?

Blueberry Gin: Two Methods. 

Boozed + Infused’s Method

2 c. frozen blueberries

2 c. gin

granulated white sugar

zest of 1 lemon

1/2-inch cinnamon stick

2 whole cloves

Cook blueberries in a saucepan for 5 minutes, lightly crushing them as they cook. Pour into a 1-qt. jar, add the other ingredients, screw on the lid to the jar, and shake well. Let sit for 1 month, shaking occasionally. (I got impatient and tried the gin in cocktails after a week and a half. It was already very tasty.) Strain and filter. (Alicia says to use a colander, cheesecloth, jellybag and coffee filter. I just used a fine mesh tea filter, but maybe after the gin sits for a whole month more aggressive filtering is needed.)

A Shortcut Which  Will Do in a Pinch to Make Cocktails.

1 c. 100% Blueberry Juice Concentrate (I used Dynamic Health Laboratories brand, which I had bought to make the ice cubes called for by Alicia’s Blueberry Pieball recipe – because I couldn’t find plain blueberry juice.)

5 c. gin

2 T. fresh squeezed lemon juice

Combine ingredients in a glass jar. Shake well. Chill until serving.

Blueberry Gin & Tonic

4 oz. blueberry gin

3 oz. tonic water

1/2 oz. lime juice

slice of lime

Fill a tall glass with ice. Add gin, tonic water, and lime juice. Stir. Garnish with slice of lime. Enjoy!

Onions, Sweet Onions

Posted on by Laurie

I’m not usually one to go into a swoon over onions; but they just looked so good at Farmers’ Market on Saturday that I came home with a bag full of little vidalias. Then I said to myself, “Bill hates onions … what on earth am I going to do with these?” The answer, I realized, could certainly be found in Ruth Spear’s The Classic Vegetable Cookbook – first published in 1985, and amazingly, still available. When I found Ruth’s recipe for Confiture d’Oignons, I knew that it would be wonderful.  However, I didn’t have any sherry vinegar in the house, so I substituted balsamic vinegar which I just love the flavor of.  This made my confiture much darker colored (a dark brown instead of amber) and stronger flavored than it would have been if I had followed her recipe exactly.  Also I added a small chenzo pepper when cooking the onions, just to add a little heat.

What does one do with onion marmalade? All kinds of things: serve it on crackers with cream cheese or chicken salad; serve on French bread; mix it into sour cream or Greek yogurt to make onion dip; serve with grilled portobello mushrooms; serve on top of meats in place of grilled onions; use to create gourmet burgers or sandwiches; add to sauces near the end of cooking; use in onion tarts; and, well, that’s all that I came up with for now. My husband ate about 6 Onion Marmalade Canapes before I told him what the topping was. Bill liked it! He liked it!  The next night we had it on bison cheeseburgers and he declared them outstanding. Yeah!  The onion dip with potato chips was really good too! (Photos below.)

Confiture d’Oignons (Onion Marmalade)

(makes about 1 pint)

2 T. extra virgin olive oil

1 1/2 lbs. sweet onions

1 small finely minced chili pepper

1 c. dry red wine

3/4 c. granulated white sugar

1/3 c. balsamic vinegar

pinch of salt (or to taste)

(1) Preheat oven to 400 degrees F.

(2) Prepare onions. Cut the ends off and peel. Cut in half lengthwise, then thinly slice. Add olive oil to a large skillet and warm over medium-low heat. Add onions, separating the sections as they soften up, and cook until translucent and lightly golden. Do not brown onions.

(3) Meanwhile, make syrup. Add wine and sugar to a small stainless steel or enamel-lined pot. Stir. Bring to a full boil and cook until the wine is reduced to a syrup or reaches 230 degrees F. on a candy-thermometer. Stir in vinegar. Stir syrup into onions. Add pinch of salt.

(4) Finish cooking. Pour onion mixture into a 9 x 13-inch glass baking dish. Bake for about 1 hour or until mixture reaches a thin jam-like consistency, stirring mixture about every 15 minutes. Be sure not to burn the onions. Pour into a clean glass jar, being careful not to splash marmalade on yourself. Close jar with a lid and allow to sit at room temperature until cool enough to refrigerate. Marmalade should keep for about 3 months in the refrigerator.

Onions at Saturday’s Farmers’ Market

Onion Marmalade Canapes

Onion Dip made with Sour Cream and Onion Marmalde

Bison Burger, Monterey Jack Cheese, Confiture d’Oignons

Homemade Greek Yogurt

Posted on by Laurie

Per request of one of our guests, I made homemade Greek Yogurt yesterday. It’s not difficult, just as long as you have a low heat source. I used to make yogurt every four days, but had gotten out of the habit recently. It was good to have a prompt to get back into the practice.

Greek Yogurt

(makes about 3 cups)

Equipment:

thermometer

cheesecloth

strainer

heat source

Ingredients:

1 qt. whole milk or 3 c. whole milk plus 1 c. heavy cream (preferably use organic milk/cream)

1 packet yogurt starter or 2 T. prepared yogurt with live cultures

Directions:

(1) Pour milk, or milk and heavy cream, into a medium size saucepan. Warm milk over medium heat, stirring occasionally to keep it from sticking to the bottom of the pan. Once the milk reaches 180 degrees F., remove the pan from the heat.

(2) Let milk cool to around 110 degrees F. Remove 1/4 c. of milk to a bowl. Stir in yogurt starter or prepared yogurt. Stir in the rest of the milk.

(3) Store the milk mixture someplace where it can remain at about 110 degrees F. for 8 to 14 hours. (I place the mixture in one of my ovens because the pilot lights keep it at exactly the right temperature.) Let the milk culture for 8 to 14 hours or until it has thickened and developed the desired flavor. The longer you allow the milk to culture, the stronger the flavor.

(4) Once you are done culturing the yogurt, cover the container and refrigerate for 2 to 4 hours.

(5) Line a strainer with damp cheesecloth. Place strainer over a bowl. Spoon the surface skin off the yogurt, then transfer yogurt to the strainer. Place in the refrigerator and allow to strain for 2 hours or until about 1 c. of whey has drained off.  Use yogurt right away or transfer to a glass container, cover and store in the refrigerator.