Thursday, January 17, 2013

Improv Challenge-Banana Nutmeg Squares

 

This ingredients for January Improv Challenge hosted by Kristen from Frugal Antics of a Harried Homemaker are bananas and nutmeg.

It seems I always buy one or two bananas more than I can eat so they end up in the freezer waiting to be made into something.  This month I was aiming for a bar cookie, and the squares could be cut small and served that way; but the recipe really produced a cross between a cake and a coffeecake so serve it as you wish.

I used a stresuel topping, but stirred the batter to swirl it into the dough.  I thought some of the topping would stay on the top, but it all sank into the batter.  That left me needing to do something with the top so I used a little powdered sugar glaze to finish the recipe off.


Banana Nutmeg Squares
1/2 c. butter, softened
1 1/2 c. sugar
2 eggs, at room temperature
1 c. sour cream, low fat is OK
1 t. vanilla
1 c. mashed bananas, about 3 small
2 c. flour
1 t. baking soda
1 t. salt
1/2 t. nutmeg
1/2 c. chopped, toasted walnuts
1/3 c. flour
1/3 c. brown sugar
1/2 t. nutmeg
1/4 c. butter
1/2 c. powdered sugar, sifted or put through a sieve
4 t. milk
sprinkle of nutmeg

Cream butter and sugar together until well blended.  Stir in eggs, sour cream, vanilla and bananas.  Stir with wire whisk until well blended.   Mix together flour, baking soda, salt and nutmeg.  Stir into banana mixture, mixing well.  Add walnuts.  Spread into greased and floured 9x13-inch baking pan.  Combine flour, brown sugar and nutmeg in a small bowl.  Cut in butter until mixture resembles coarse corn meal.  Sprinkle mixture over batter in pan.  Swirl a knife back and forth from side to side and end to end to swirl topping into batter.  Bake at 350 degrees about 30 minutes until a toothpick inserted into cake comes out clean.  Remove from oven.  Combine sifted powdered sugar, milk and a sprinkle of nutmeg until well blended.  Drizzle and spread glaze over top of cake.  This can be done either when the cake is warm if serving as a coffeecake or when cool if served as a cake.  Makes 15 servings.

Next month's challenge is Hearts and Flours (pun intended).  This is a challenging and fun link party.  I encourage you to join us.  All the information can be found on Kristen's Improv Page.

Check out the links below to see what other bloggers have posted using bananas and nutmeg.

Monday, January 14, 2013

Secret Recipe Club-Butterscotch Blondie Mini Muffcakes

Secret Recipe Club


The blog that I was assigned for January for Secret Recipe Club was Bizzy Bakes.  Since I have been up against bandwidth issues with my ISP I did not have a chance to explore the blog as much as I would have liked.

I did, however, find two great potato patty recipes and a whole page of links to muffin recipes.  When I saw Butterscotch Blondie Muffins listed on that page, I knew that was what I would make.  After all who can resist a blondie or a muffin?  I am definitely going to explore this blog further when I get through this ISP thing.

I made a few minor changes which is why I named my recipe Butterscotch Blondie Mini Muffcakes.  A year or so ago, Tiffany from Eat at Home and I had a email conversation regarding what to call those recipes that seemed to be between a muffin and a cupcake.  Muffcakes was the result of that conversation.

I used an egg instead of the egg substitute.  I baked the batter in a mini muffin pan and instead of stirring in the butterscotch chips, I just placed a butterscotch chip on top of each muffin.  I had hoped that the chips would remain on the top, but they sunk into the muffins.  Next time I will use two chips for each muffin cup and push them into the batter to cover them.

Hubby really liked these, especially the butterscotch chip center of each mini muffin.

Butterscotch Blondie Mini Muffcakes
adapted from Bizzy Bakes
1/4 c. butter
1 c. brown sugar, packed
1 large egg at room temperature
2 t. vanilla extract
1 c. flour
1/2 t. baking powder
1/8 t. salt
36 butterscotch baking chips

Melt butter in a large microwave-safe bowl.  Stir in brown sugar, egg and vanilla.  Combine flour, baking powder and salt.  Stir flour mixture into butter/sugar mixture just until flour is moist.  Batter will be somewhat stiff.  Spray a mini muffin pan with nonstick spray.  Drop batter by teaspoonsfull into muffin cups.  Push two butterscotch chips into each muffin.  Bake at 350 degrees for 10-12 minutes.  Let cool and store in a zip top bag to keep muffins moist.  Makes 18 mini muffins.

Monday, January 7, 2013

A Little Hiatus

Good Monday to all and welcome to my new followers.  Thanks to all who take the time from their busy lives to read my blog.  It is much appreciated.

I am taking a little hiatus for a few days.  Not sure how it happened, but I have managed to exceed the uploading bandwidth of my wireless ISP, and it is necessary to stay off the internet as much as possible.  I hope to be back by the end of the week with some delicious recipes.

Have a great week, everyone.

Thursday, January 3, 2013

Turkey Tetrazzini

 

Although I always make up a turkey soup after roasting a turkey, this recipe is probably my favorite way to use up leftover turkey.  It is easy and cheesy, and of course, can also be made using cooked chicken or even drained, canned salmon or tuna, if desired.

The original recipes called for topping the tetrazzini with sliced almonds, and I sometimes do that.  I also like it topped with French fried onions, and that is what I used when I made the dish in the photo

The tetrazzini can be assembled ahead, covered and refrigerated until baking time.  Just bake 10-15 minutes longer or until hot and bubbly.  If I do this, I do not add the cheese and almonds or French fried onions on the top until just before baking.

This recipe has been in my computer files for many years, and I do not know the source.   I, of course, have adapted it to my family's taste.

 
Turkey Tetrazzini
1 package (7 oz.) spaghetti
1/4 c. butter or margarine
1/2 c. flour
2 c. turkey or chicken broth
2 c. half and half or milk
1/2 t. salt
1/4 t. pepper
1 t. chicken bouillon granules
1/2 c. grated Parmesan Cheese
1 1/2 c. shredded sharp Cheddar cheese, divided
2 c. cooked, cubed turkey
1 c. frozen peas and carrots
1/4 c. sliced almonds or enough French fried onions to cover the top of the casserole.

Cook spaghetti as directed on package.  Rinse with cold water and set aside.  Melt butter in a 3-qt. saucepan.  Stir in flour and cook for a minute or so.  Gradually add broth and half and half or milk.  Stir in salt, pepper, and chicken bouillon granules.  Heat and stir until thickened.  Stir in Parmesan cheese and 1 cup cheddar cheese, stirring until cheese melts.  Add turkey and peas and carrots mix well.  Stir in spaghetti.  Turn into a greased 9x13-inch baking pan or a 2-qt. casserole dish.  Sprinkle top with reserved cheddar cheese and almonds or French fried onions.  Bake uncovered at 350 degrees for 25 to 30 minutes.  May be assembled ahead and baked later.  Do not add the topping ingredients until just before baking.  Add 10-15 minutes to baking time.  Makes 6 to 8 servings.

Linking to these great parties:
Full Plate Thursday

  

Wednesday, January 2, 2013

Hoisin Garlic Snack Mix

Happy New Year to all.  I hope that you had a wonderful Holiday season with family and friends.  May 2013 be the best year ever for you all.  Thank you for stopping by.


This is what I made to snack on New Year's Day.  I like to keep a snack mix around to munch on while watching TV.  Making up a snack mix is a good way to use up bits and pieces of cereals and crackers.

I usually just make up a mix of whatever cereal  and crackers I need to use up, add a cup of nuts, and a cup of potato sticks.  I most often use Corn, Rice, and Wheat Chex, Kix, Cheerios and small wheat,  cheese or oyster crackers.  It doesn’t make much difference what the proportions are as along as the total makes around 9-10 cups including the nuts and potato sticks.  Small pretzels can certainly be added.  I am not a fan of pretzels so don’t use them.

For this particular mix, I looked in my refrigerator to see what I might have on hand that I could use to flavor the mix and spied a bottle of Soy Vay Honey Garlic Sauce.  Since the original Chex Mix recipe uses Worcestershire sauce, I figured that it would be OK to use some other type of sauce.  I'm sure that Kikkoman's Teriyaki Baste and Glaze would work also and plan to try that one soon.



Honey Garlic Snack Mix
7-8 c. assorted cereals such as Chex, Kix, Cheerios and small crackers
1 c. any nuts
1 c. potato sticks or small pretzels
1/4 c butter melted
1/4 c. Soy Vay Hoisin Garlic Sauce
1/3 c. Soy Vay  Hoisin Garlic Sauce

Combine cereals, crackers, nuts and potato sticks or pretzels together in a very large bowl.  Combine the melted butter and the 1/4 c. Hoisin Garlic Sauce.  Pour over the cereal/cracker mixture and mix to blend well.  Pour out into a large roaster pan.  Bake at 275 degrees for 45 minutes, stirring every 15 minutes.  After 45 minutes pour the 1/3 c. Hoisin Garlic Sauce over the cereal/cracker mixture and mix well.  Bake another 15 to 20 minutes until the cereal and crackers are lightly glazed.  Makes about 9 to 10 cups mix.

Linking to these great parties:
Wednesday Whatsits
Whatcha Whipped Up Wednesday
What's in Your Kitchen Wednesday
Wicked Good Wednesday
Whimsy Wednesday
Whatever Goes Wednesday
What I Whipped Up Wednesday
Wow Me Wednesday-Polka Dots on Parade
Wow Me Wednesday-Ginger Snap Crafts
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