1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 heaping cup of plain, lowfat yogurt
1 cup sugar
3 eggs
1 teaspoon vanilla
Zest of 1 lemon
1/2 cup Canola oil
1/2 cup prepared orange marmalade
1/4 cup yogurt

Preheat oven to 350 degrees. Spray loaf pan with nonstick baking spray. Sift together flour, baking powder, and salt. Set aside. In a separate bowl, mix together yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined. Pour over dry ingredients and mix until just combined; do not overbeat. Pour into loaf pan and bake for 45 minutes. Remove and allow to cool slightly. Remove from pan. While cake is cooling, pour marmalade into pan. Heat until melted, stirring occasionally. Add yogurt to pan and turn off heat. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides.

Posted by Maggie at 11:00 PM | Permalink | Comments (0) | TrackBacks (0)

Making brunch tomorrow... I think hash browns are in order.

5 medium baking potatoes, like russets (about 4 pounds), scrubbed
1/4 cup vegetable oil
3 tablespoons unsalted butter
1 cup diced yellow onions
2 teaspoons minced garlic
1 teaspoon Essence, recipe follows
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.
Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.

Remove from the pan and serve hot.

Essence (Emeril's Creole Seasoning):
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Posted by Maggie at 10:26 PM | Permalink | Comments (0) | TrackBacks (0)

I made this ages ago but never posted it. Wanting to make it again I realized my mistake so here it is:

Julia Child's Clafouti
serves 6-8

1 1/4 cups milk
1/3 cup sugar
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
1/3 cup sugar
powdered sugar

In a blender blend the milk, sugar, eggs, vanilla, salt and flour. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan. Remove from the heat and spread the cherries over the batter. Sprinkle on the 1/3 cup of sugar. Pour on the rest of the batter. Bake at 350 degrees for about for about 45 minutes to an hour. The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.

Posted by Maggie at 06:51 PM | Permalink | Comments (0) | TrackBacks (0)

I picked this up off of the king arthur site and replaced cream with yogurt, used less cheese and added a few slices of bacon (chopped and nuked for 2 mins). They were pretty tasty!

2 cups King Arthur Unbleached All-Purpose Flour or Round Table Pastry Flour
1/2 teaspoon salt
1 tablespoon granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
2 large eggs, beaten
1/3 cup cream or sour cream
1 tablespoon Dijon mustard
1 cup (4 oz.) grated sharp Cheddar cheese
3 scallions, chopped

Preheat the oven to 375°F. Sift together the flour, salt, sugar, and baking powder. Rub in the butter with your fingers.

Mix together the eggs, cream, and mustard. Add this to the dry ingredients. Stir in the grated cheese and the scallions. Mix just until combined. This is the consistency of drop-cookie dough.

Liberally flour the counter and your hands. Pat the dough into a 1-inch-thick rectangle. Cut into 10 triangular scones. Place on a well-greased cookie sheet.

Bake for 20 minutes, or until nicely browned and a cake tester inserted into a scone comes out dry. Yield: Ten scones.

Posted by Maggie at 05:50 PM | Permalink | Comments (0) | TrackBacks (0)

Wanted to make my own granola and I searched and found this one on recipezaar - Recipe #100464. It's pretty good- I added raisins and dried apple, used 1/2 splenda 1/2 brown sugar, and molasses. It didn't clump really, and I like that about granola. Perhaps it's that the wet mixture has water and not enough sugar?? Not sure. Although this is good, I might try something else next time to experiment.

4 cups old fashioned oats
1/4 cup wheat germ
1/4 cup milled flax seeds
1/4 lb unsweetened dried shredded coconut
1/2 cup sesame seeds
5/8 cup slivered almonds
5/8 cup chopped pecans
1/2 cup brown sugar substitute (regular brown sugar can be used)
5/8 cup water
1/3 cup canola oil
1/4 cup honey
1/4 cup sorghum (molases can be used but the sorghum produces a lighter flavor)
5/8 teaspoon salt
7/8 teaspoon cinnamon
1/2 tablespoon vanilla
7/8 cup dried fruit (combination of raisins, blueberries, cranberries)

Prehat oven to 300 degrees.
In a large bowl combine oats, wheat germ, flax seed, coconut, sesame seeds and nuts, mixing well.
In a large saucepan, combine the brown sugar substitute or brown sugar, water, oil, honey, sorghum, salt, cinnamon and vanilla.
Heat until thoroughly mixed; do not boil.
Pour the syrup over dry ingredients and stir until coated well.
Spread into five 13 x 9 inch jelly roll pans.
Bake 20 to 30 minutes, stirring occasionally.
For a crunchier texture, bake an additional 10 to 15 minutes.
Cool mixture and add dried fruit.
Store in airtight container in a cool dry place.
Will keep up to 6 months; but it doens't make it that long in our house.

Posted by Maggie at 01:29 PM | Permalink | Comments (0) | TrackBacks (0)

Saw this on cooking light thread: http://community.cookinglight.com/showthread.php?t=87718
Maybe I'll try it when Ian's visiting fro Colorado.

I made these for Ian and Ashleigh one morning and they were pretty good. More work than just an easy mix, but I guess they were healthier so it was worth it. The Berry compote was super delish. I reduced for a while longer than it called for.

Yogurt Multi-Grain Pancakes

Amount Measure Ingredient
-------- ------------ --------------------------------
1 1/2 cups Dannon® Plain Yogurt (fat free is fine)
1/2 cup low fat milk
2 eggs
1 1/2 Tbs. canola oil (see note)
1 1/2 tsp. vanilla
1 cup whole-wheat pastry flour (can also use reg. whole wheat flour)
1/3 cup quick oats
1/3 cup all-purpose flour
2 T. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt

1.Combine yogurt, milk, eggs, oil, and vanilla. Mix well. In another bowl combine flours, oats, baking powder, soda, and salt. Mix well. Add wet ingredients to dry and mix just to moisten. Don't over-mix. Let rest for 5-10 minutes (this step is optional).

2. Lightly grease a non-stick skillet or griddle with Pam and heat griddle on medium heat. Working in batches spoon 1/4 to 1/3 cup batter onto the grill and spread into a circle if batter is thick. Cook until golden and bubbling (2–3 minutes), then turn and continue to cook 1 minute.

Serve pancakes with warm maple syrup and fruit.
Yields: 4-6 Servings

WARM BERRY COMPOTE

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbs. butter
3 Tbs. honey
1 Tbs. fresh lemon juice
1 Dash cinnamon
1 bag assorted frozen berries -- (12 oz)

To prepare compote, melt butter in a medium saucepan over medium heat. Add honey, juice, cinnamon, and berries; bring to a boil. Reduce heat; simmer 5 minutes or until thoroughly heated. Keep warm.

Posted by Maggie at 02:44 PM | Permalink | Comments (0) | TrackBacks (0)