11 November

Archived Posts from this Category

November 23, 2012

Morning-After Cranberry Sauce Muffins

Posted by HI Cookery under 11 November | Tags: , , , , , |
Leave a Comment 

Cranberry Sauce Muffins

Cranberry Sauce Muffins

November 23: Eat a Cranberry Day

We are blessed with a bounty of food on Thanksgiving Day and appreciate leftovers. Highlander cooks the turkey and gravy, stuffing, sweet potatoes, rice, bread rolls and corn while Islander bakes the pies and makes Oreo turkey cookies in advance for dessert. Sometimes, though, we have an overabundance of side dishes, such as cranberry sauce, because Islander does not eat it and Highlander cannot finish it by himself. So Islander makes “morning-after cranberry sauce muffins.” They are great for breakfast on Black Friday or as a sporty-style snack when watching football games on television. Give new life to leftovers and make cranberry sauce muffins the morning after Thanksgiving and on Eat a Cranberry Day!

Recipe

(Adapted from Serious Eats)

Ingredients

  • 1 ½ cups (or 1 14-ounce can) cranberry sauce
    (we used Ocean Spray brand whole berry cranberry sauce)
  • ½ cup milk
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 cup flour
  • ½ cup wheat flour
  • 1 cup oats
  • 1/3 cup brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon

Directions

In a medium bowl, combine the cranberry sauce with the milk, oil and egg. Mix well and set aside.

Cranberry Sauce Muffins

In a large bowl, mix the flours, oats, brown sugar, baking powder, baking soda, salt and cinnamon.

Cranberry Sauce Muffins

Fold in the wet ingredients into the dry ingredients, gently stirring well until moistened. Scoop ¾ full into cupcake papers or the wells of a lightly-greased muffin pan. Bake in a preheated oven at 400 degrees F for 20-22 minutes or until golden brown. Remove from oven and cool on wire racks. Yield: Approximately 1 ½ dozen.

Cranberry Sauce Muffins

Notes

  • Add more fruit filling to these moist muffins by adding a half cup of fresh or dried cranberries to the batter. Add sweetness by sprinkling sugar on the top of the batter before baking.
  • Search our blog for other recipes containing cranberries.
 

November 20, 2012

Chocolate Peanut Butter Fudge

Posted by HI Cookery under 11 November | Tags: , , , , , |
Leave a Comment 

Chocolate Peanut Butter Fudge

Chocolate Peanut Butter Fudge

November 20: National Peanut Butter Fudge Day

Need a quick sweet snack to share at a social gathering during the upcoming holidays? Then prepare chocolate peanut butter fudge! It only takes a few minutes to microwave and stir the ingredients together and just an hour to chill the chocolate peanut butter fudge. And a little also goes a long way! Fudge is fabulous as a gourmet gift when presented in a pretty package or on a party platter. For a fast and festive food, make chocolate peanut butter fudge for National Peanut Butter Fudge Day and holiday events.

Recipe

(Adapted from Jif)

Ingredients

  • Cooking spray
  • 1 jar (18 ounces) crunchy peanut butter (we used Jif brand extra crunchy)
  • 1 package (12 ounces) semi-sweet chocolate chips
  • ¼ teaspoon almond extract
  • 1 can (14 ounces) sweetened condensed milk

Directions

Line an 8×8-inch square pan with foil, leaving some overhang. Mist with cooking spray. In a large microwave-safe bowl, place the peanut butter and chocolate chips. Microwave on high for a minute or two, stirring until melted.

Chocolate Peanut Butter Fudge

Add the almond extract and condensed milk and blend well until smooth. Quickly pour into prepared pan.

Chocolate Peanut Butter Fudge

Refrigerate to set for at least an hour. Remove from the refrigerator. Lift the foil overhang to take the fudge out of the pan. Slice into small squares.

Chocolate Peanut Butter Fudge

Notes

  • Although we are not fond of fudge, we actually like this recipe because the extra crunchy peanut butter tones down the sweetness of the chocolate.
  • Find more fudge, peanut butter and chocolate recipes on our blog by searching on the sidebar.
 

November 17, 2012

Pão Doce

Posted by HI Cookery under 11 November | Tags: , , , , , , |
1 Comment 

Pão Doce (Portuguese Sweet Bread)

Pao Doce

November 17: National Bread Day

With a significant population of Portuguese immigrants in Hawaii, Islander grew up exposed to their culture and cuisine. Her family especially enjoyed eating round loaves of Portuguese sweet bread (pão doce) from Leonard’s Bakery and other lesser known local brands. But King’s Hawaiian Bakery brought sweet bread to the mainland, did marketing miracles and made the rolls and buns world famous.

We attempted to prepare pão doce in our bread machine as a project for National Bread Day. Although it is denser and not as light and fluffy as the bakery bread, it still tastes terrific as toast! Bom apetite!

Recipe

(Adapted from More Electric Bread)

Ingredients

  • ½ cup water
  • 2 cups bread flour
  • 1 tablespoon milk powder
  • ¼ cup sugar
  • 1 teaspoon salt
  • 2 tablespoons butter or margarine
  • 1 egg, beaten
  • ½ teaspoon lemon zest
  • ¾ teaspoon vanilla
  • ¼ cup potato flakes
  • 2 tabelspoons frozen pineapple juice concentrate, thawed
  • 1 teaspoon yeast, active dry

Directions

In the well of the bread machine pan, place the water, bread flour, milk powder, sugar and salt.

Pao Doce

Layer the butter or margarine, beaten egg, lemon zest and vanilla over the dry mixture.

Pao Doce

Next add the potato flakes (which will soak up the liquids), pineapple juice and yeast. Place the well into the bread machine. Set it for regular loaf, sweet cycle and light crust setting. Press start and allow the machine to knead, rise and bake the bread.

Pao Doce

When the cycle is done, carefully remove the hot well from the machine. Take the bread out of the well. Allow to cool on a wire rack. Slice and serve fresh or toasted.

Pao Doce

Notes

  • Pão doce makes excellent French toast. See the recipes for pain perdu or a breakfast casserole.
  • Instead of Portuguese sweet bread, try Portuguese cheese bread (pão de queijo). Refer to the recipe here.
  • An ‘ukulele, introduced to Hawaii by the Portuguese, is a prop in the picture above. Mahalo to Islander’s brother for leaving it in our house to play whenever he comes over (but we claim that uke as ours now!).
 

« Previous Page — Next Page »