Eggnog Popovers

popovers in basketPerfect for Christmas or New Year’s morning. These popovers are crispy on the outside and custard-like on the inside, with the rich taste of eggnog.

Mix the batter the eve before, then pop them in the oven for a breakfast treat. I use  good quality eggnog for best results.

1 cup eggnog, heated with milk

½ cups hot milk. I use 1%, but you can use non fat or whole milk. (But don’t use lactose-free or other milk substitutes; they won’t work.)

3 large eggs

1 ½ cup white all-purpose flour

1/4 tsp nutmeg

3 Tb melted butter

non-stick pan spray

Heat the milk and eggnog for 2 minutes in the microwave or in a saucepan until hot but not boiling.

Beat eggs well in a blender. Pour in eggnog/milk while beating until foamy. Add the flour and nutmeg, scraping the sides of the blender. Add melted butter and mix again. Cover and refrigerate at least one hour, and preferably overnight.

???????????????????????????????In the morning, preheat the oven to 375’. Place a muffin pan into the oven for 3 minutes. Remove the pan and spray with non-stick pan spray.

Pour in the batter until holders are ¾ full.

baked popoversBake for 30-35 minutes, until tops are puffed up and browned. If popovers are baking unevenly, rotate the pan the last 10 minutes.  Serve immediately.

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Gluten-free Cornbread

???????????????????????????????To make gluten-free cornbread, I substituted masa harina, the corn flour used to make tortillas or tamales, for wheat flour in my cornbread recipe. The result was a fluffy textured cornbread which had a taste of tortillas. I added a bit more salt. You can put rosemary in it if you like.

Ingredients:

masa harinamasa harina

1 cup 1% milk

1 tsp apple cider vinegar

1 cup cornmeal

1/2 cup masa harina

¼ cup ground flax-seed

1 tsp finely chopped fresh rosemary (about a one-inch sprig) optional

3/4  tsp salt

1 Tb sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 cup applesauce

1/4 cup olive oil

2 eggs

Preheat oven to 425’

Add vinegar to milk and let it curdle while you mix the other ingredients.

Sift baking powder and baking soda. Stir in the rest of the dry ingredients and rosemary if using, and mix well.

Mix eggs with milk in a separate bowl, then stir in applesauce and oil until well mixed. Pour into dry ingredients. Mix with a large spoon only until ingredients are combined.

Spray an 8 inch square pan with olive oil spray. Pour in batter.

Bake for 20-25 minutes. Cool on a wire rack.

Delicious out of the pan, or use for making Low-fat cornbread sage stuffing with chestnuts and apples.

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Fresh Pumpkin Spice Muffins

???????????????????????????????Fragrant with spices and crunchy with pumpkin seeds and nuts, these muffins are a delicious October treat!

DSC03214I roast and puree  a sugar pie pumpkin. Just the name gets me singing “Sugar Pie Honey Bunch” (I can’t help myself! ) These are available at produce markets such as Berkeley Bowl or Monterey Market. They are slightly smaller than a basketball, and are more fleshy and less fibrous than a Halloween jack-o-lantern pumpkin. If you must, use canned pumpkin, but it won’t be quite as good.

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Pierce pumpkin several times and place on oiled roasting pan. Roast at 450 for 45 minutes until soft. Remove to a plate, and cut off stem. Use a knife to coax the peel off; it should easily come off. Let the pumpkin cool enough to handle while you mix the dry ingredients and whip the fats and sugars. Then put the flesh of the pumpkin in the food processor and process until smooth. It should make between 1 1/2 to 2 cups, depending on the size of the pumpkin. Measure 1 cup and reserve the extra for future muffins or  Pumpkin Pie.

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Makes 12 muffins

Preheat oven to 350’

Ingredients:

4 Tb butter at room temperature

2 Tb olive oil

½ cup brown sugar

½ cup white sugar

1/3 cup 1% or skim milk

1 tsp lemon juice

1 tsp vanilla extract

2 eggs at room temperature

¾ cup unbleached white flour

¾ cup finely ground whole wheat flour or whole wheat pastry flour

1 teaspoon baking soda

¼ tsp baking powder

1 tsp ground ginger

2 tsp ground cinnamon

¼ tsp ground cloves

¼ tsp ground cardamom

½ tsp ground nutmeg

1/2 tsp garam masala (optional)

½ tsp salt

2 large eggs

1 cup pureed roasted pie pumpkin

½ cup pepitas (green, shelled pumpkin seeds)

½ cup broken walnuts

Add lemon juice to milk and let it sit while you while you mix the dry ingredients and whip the fats and sugars.

Sift dry ingredients into a medium bowl.

Whip butter and oil for a few minutes, then add sugars and whip five more minutes at high speed, stopping to scrape the bowl a few times. Add eggs and beat, then add pumpkin puree and vanilla, beating until well combined.

While beating on the slowest speed, add 1/3 of the dry ingredients, ½ the milk mixture, another 1/3 of the dry, the rest of the milk, and then the rest of the dry ingredients. Mix only until combined. Add the pumpkin seeds and walnuts and stir in briefly.

Spoon batter into 12 muffin cups and bake 40-45 minutes until a toothpick inserted in the middle of a muffin comes out clean. cool on wire rack and enjoy!

DSC03225

4 Bananas Low-fat Banana Bread or Muffins

banana nut bread  banana muffins in basket

I used four soft, speckled bananas to add natural sweetness and rich banana flavor to this delicious bread with minimal oil and sugar. The bananas and just one tablespoon of olive oil make this bread moist. If you only have 3 bananas you can add a half cup of blueberries. My daughter likes the chocolate chips, but you can omit them to lower the sweetness and calorie count even more.

muffMakes one loaf or 12 muffins.

speckled bananas

Ingredients

1/3 cup 1% or skim milk

1 tsp lemon juice

1 cup unbleached white flour

½ teaspoon baking soda

2 tsp baking powder

1/4 teaspoon salt

1 cup finely ground whole wheat flour

¼ cup ground flax seed

A dash each of nutmeg and cinnamon.

2 eggs

1/2 cup sugar plus 1 Tb for sprinkling on top. I used turbindo sugar for sprinkling.

4 bananas (1 ½ cups mashed)

1 ½ tsp vanilla extract

1 Tb olive oil

¼ cup semi-sweet chocolate chips (optional)

1/2 cup blueberries (optional) If you are using frozen blueberries, defrost them and drain them before adding

½ cup walnut and/or pecan pieces

Directions

Preheat oven to 350º F.

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Add lemon juice to milk. Let it sit while you are mixing the other ingredients. The milk should curdle, resembling buttermilk. (You can skip this step and use buttermilk instead if you prefer).

Sift both flours, baking soda, salt, and baking powder into a medium bowl. Add nutmeg, cinnamon, and flax seed.  Stir well to combine ingredients.

whipped egg and sugarWhip eggs in mixer until well combined. Add sugar and whip on high speed for 2-3 minutes until creamy.

Mash bananas with a fork or potato masher. Add them to the egg mixture, along with olive oil and vanilla. Whip for another minute.

With mixer on low, add half the milk and half the flour mixture, and then repeat. Mix only until ingredients are almost combined. Fold in nuts and chocolate chips and/or blueberries (if using) until they are just combined.

Spray a loaf pan or muffin tins with non-stick spray. (because of the low fat content of the ingredients, you should spray paper muffin cups with non-stick spray if you choose to use them.) For extra buttery flavor, wipe a smear of butter at the bottom. Pour in batter. Sprinkle the top with sugar.  Place on the middle shelf of preheated oven. Bake loaf 45-50 minutes, muffins for 35-40 minutes,  just until a toothpick inserted in the center comes out dry. Remove bread from pan and let cool on a rack a few minutes before slicing.

banana bread with cream cheeseDelicious spread with cream cheese!

Blueberry Cake or Muffins


This is perfect for late spring and summertime when fresh blueberries are plentiful. I love how the fragrant nutmeg complements the fresh fruit. My friend Marcia got this recipe from her mom. Our families used to pick wild blueberries with her in-laws in the New Hampshire countryside.

I changed the recipe a bit, substituting finely ground whole wheat flour, cutting down a bit on the sugar and adding vanilla. The original recipe calls for half-and-half, but I use 1 % milk and still get a tender and delicious muffin.

Makes a 13 × 9 inch cake or about a dozen muffins

Blueberry prep:

2 cups fresh blueberries

2 Tb flour

Cake:

2/3 cup sugar

1 cube (1/2 cup) butter at room temperature

2 large eggs warmed to room temperature

½ cup milk

1½ tsp vanilla

1 cup finely ground whole wheat flour

1 cup unbleached all-purpose flour

2 tsp. baking powder

1/4 tsp salt

1/2 cup walnut pieces (optional)

Topping:

2 Tb sugar

¼ tsp nutmeg

Preheat oven to 350’

Wash blueberries, and discard overripe ones. Dry in a paper towel. Toss blueberries with 2 Tb flour so that they are lightly coated.

Sift flours, salt and baking powder and stir well to combine.

Beat butter on high speed and add sugar, beating for a few minutes. Add eggs and vanilla, beating until the mixture is light. Scrape the bowl and add 1/4 cup milk, mixing well.

Stir half the flour mixture into the batter only until combined. Add the other 1/4 cup milk and the rest of the flour mixture and slowly stir only until combined.

Fold in the blueberries and walnuts.

Pour in a buttered 13 × 9 inch pan, or into about 12-14 paper muffin cups.

Mix 2 Tb sugar with ¼ tsp nutmeg in a cup. Sprinkle about 1/3 to ½ tsp over each muffin, or if making the cake, sprinkle evenly over the cake.

Bake cake for 45 minutes, muffins for 35-40 minutes, until top is light brown.