Thursday, November 09, 2006

Soup and muffin - just what I love

I've been doing some cooking (and admittedly, not updating this blog. Bad, bad me!). Tonight I made two new recipes. One was a muffin recipe that I had been eyeing making for a while; the other a soup recipe that I made to use up some leftover ingredients.

The muffin came out the best of any muffin ever. Probably because they had more fat than most muffin recipes I usually make. The recipe came from a holiday baking magazine, and I actually got to do a double-cooking moment, because the recipe called for apple butter, which I had made a couple weeks ago.

The soup is a blended soup, which is my favorite. I've found that I can eat blended fruit soups at room temperature or chilled, which I like a lot. The soup was a bit light on flavor. I think that's because instead of broth, it uses water. I actually ended up grinding some pepper on top.

The muffin was tender and lightly buttery, with the perfect texture and muffin-y top. I did leave the topping off the muffin, but when I repeat (which I most likely will), I think I will add it (although it is not necessary). The soup was just at the edible level, but it may improve on sitting.

* Exported from MasterCook *

Allspice-Apple Butter Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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2 tablespoons sugar
1/8 teaspoon allspice
3/4 cup whole wheat flour
3/4 cup unbleached flour
3/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon ground allspice
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 cup apple butter
3/4 cup unsalted butter -- melted
1 teaspoon vanilla

Preheat oven to 400. Grease twelve 2-1/2 inch muffin cups or line with paper bake cups.

For topping: In a small bowl, stir together granulated sugar and the 1/8 tsp allspice. Set aside.

For batter: In a medium bowl, stir together the flour, brown sugar, baking powder, the 1 tsp allspice, the baking soda, and salt. Make a well in the center of the flour mixture. Set aside. In a medium bowl, beat eggs with wire whisk or rotary beater. Stir in apple butter, melted butter, and vanilla. Add apple butter mixture to flour mixture all at once. Stir until just moistened (batter will not be smooth). Spoon batter into prepared muffin cups, filling each almost full. Sprinkle with topping. Bake for 18-20 minutes, or until toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. Makes 12 muffins.

"BH&G Holiday Baking"

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Per Serving (excluding unknown items): 275 Calories; 12g Fat (39.7% calories from fat); 3g Protein; 40g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 177mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 2 Other Carbohydrates.

NOTES : 6 points

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Parsnip Pear Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons vegetable oil
1 1/2 cups chopped onions
1 1/2 cups chopped carrots
1 1/2 cups chopped parsnips
1 1/2 cups pears -- peeled, cored, and chopped
1 teaspoon salt
1 1/2 teaspoons packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon allspice
4 1/2 cups water

In a soup pot, warm the oil. Add the onions, carrots, parsnips, pears, and salt and saute on medium heat for about 10 minutes, until the onions are translucent. Add the brown sugar, cinnamon, allspice, and water. Cover and bring to a boil; then lower the heat and simmer for 20 minutes.

In batches in a blender, puree the soup. Reheat and serve.

"Moosewood Restaurant Daily Special"

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Per Serving (excluding unknown items): 145 Calories; 3g Fat (16.6% calories from fat); 2g Protein; 30g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 565mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 2 points!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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