Apple Bran Spice Muffins

When it comes to baking, I'm usually not brave enough to try my own recipes. This morning however I felt courageous. I knew I wanted to make healthy muffins and I almost opted for pumpkin muffins, but have other pumpkin recipes coming. I had some very yummy apples just screaming to be used so, my recipe was born.

I cut up two small golden delicious apples. These particular ones are so sweet. But of course, you could use any good cooking apple.

After assembling the recipe, I added this oat topping. I added no butter, so it's a bit crumbly and completely optional. I thought they gave the muffins lots of character!

Fresh out of the oven, and smelling lovely!

Ready to be cut, buttered, and enjoyed.

I asked my family to be completely honest about the taste. My husband said that he liked them very much, but wouldn't mind them being a little sweeter. You can of course add more sugar, for me the amount of sweetness was perfect, especially with the sweetness in the topping. My niece who was with us said they were yummy. And my youngest rated them very high on the muffin scale.

Apple Bran Spice Muffins

Ingredients

• 1 cup white flour
• 1/2 cup whole wheat flour
• 1/2 cup wheat bran
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon clove
• 2 eggs
• 1/3 cup white sugar
• 1/2 cup packed brown sugar
• 1/4 cup cooking oil
• 1/4 cup applesauce
• 1/4 cup plain yogurt
• 2 small cooking apples chopped
• 1/4 cup chopped pecans

Oat topping: (optional)

• 1/3 cup oats
• 2 Tablespoons sugar
• 1 teaspoon cinnamon

Preheat oven to 350. Grease muffin pan.

In a bowl combine the first nine ingredients (white flour through clove). In a separate mixing bowl lightly beat eggs. Add both white and brown sugar, beat until combined. Add oil, applesauce and yogurt, beat until mixed well.

Add the flour mixture to the wet ingredients and beat slowly until combined, scraping down the sides as you go. Stir in apples and pecans.

Pour batter into well greased muffin pan and fill 2/3 full. If using oat topping mix oats, sugar and cinnamon together, sprinkle on top of muffins. Press oats lightly into the top of the muffins. Bake for 15 minutes.

Yield: 11-12 muffins

Spoonbread with Honey Butter

"Spoonbread, a heavenly cross between polenta and a cornmeal soufflé, is a sweet, airy puff of smooth corn flavor in your mouth." (Quote from the Augusta Chronicle). This weekend our little town is enjoying the 15th Annual Spoonbread Festival. Spoonbread has been made famous in our town thanks to Historic Boone Tavern Hotel. When you dine in their restaurant, you will have the joy of sampling this delicious, yet unusual bread.

Several years ago, my sister Susie came across a recipe for spoonbread and it was incredible. I have two sisters (and two brothers). My oldest sister Nancy, like me, enjoys cooking. Susie—though she can cook, does not fancy herself one. It's really a good thing that she married a man who loves to cook. Susie found this recipe in an obscure cookbook, made it for us, and I was so impressed it came from her kitchen! Way to go Susie!

What's great about this bread is that it is made with no sugar. The addition of the honey butter adds just the perfect amount of sweetness to it. Spoonbread starts with heating milk, cornmeal, baking powder and salt.

Incorporating the butter and egg yolks.

In case you may be wondering what stiff egg whites look like.

Folding in the stiff, yet fluffy egg whites into the cornmeal mixture.

Into the oven it goes...

The spoonbread is done when it gets golden brown on top.

Spooned into serving bowls with honey butter melted on top! We all enjoyed this bread with our dinner last night. You must try this and get a little taste of what we're enjoying in the Bluegrass State this weekend!

This post has been linked to Eat at Home.

Spoonbread with Honey Butter

Ingredients:

• 3 cups milk
• 1 cup cornmeal
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons butter
• 4 eggs, separated

Directions

Over medium heat, cook milk, cornmeal, baking powder and alt until thick and bubbly, stirring constantly. Remove from heat. Add butter and egg yolks. In a separate bowl, beat egg whites until stiff. Fold egg whites into cornmeal mixture. Pour into a greased 2-qt. casserole. Bake at 350 for 25 to 30 minutes, or until golden brown on top. Serve immediately with honey butter.

Honey Butter

3 tablespoons honey

3 tablespoons softened butter

Whip or mix until smooth.

Coconut Banana Bread with Lime Glaze

I buy a bunch of bananas at least once a week. My family is a bit picky though, once the bananas get too many brown spots, they lose interest in them. Which is fine, since I'm already scheming how I might use them when they are "past their prime." There are very familiar ways to use up older bananas—banana bread, muffins, pancakes, and smoothies, to name a few. All of these are very delicious, but I still like to be unique and break from the "usual" recipes.

This recipe caught my eye months ago. Since I've begun blogging, I'm able finally to use all those recipes that have been accumulating in my "to try" pile. I don't have any trouble trying new recipes. My challenge comes more from breaking away from my "tried and true" recipes such as the one I use for banana bread. I can be such a "creature of habit."

I'm always glad when I do stretch myself and try new things in the kitchen. This bread was flavorful, moist and an all-around winner. I had just taken it out of the oven when it was time to pick up my kids from school. I told them that there was a snack waiting for them at home. Of course, my picky sixteen-year-old declared "I don't like coconut and I'm not wild about lime." Nevertheless, he did gobble up a big piece and seemed to enjoy it!

This post has been linked to Eat at Home.

Coconut Banana Bread with Lime Glaze

Adapted from Cooking Light

• 2 cups all-purpose flour (about 9 ounces)
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/4 cup plain low-fat yogurt
• 3 tablespoons dark rum (optional)
• 1/2 teaspoon vanilla extract
• 1/2 cup flaked sweetened coconut
• Cooking spray
• 1 tablespoon flaked sweetened coconut
• 1/2 cup powdered sugar
• 1 1/2 tablespoons fresh lime or lemon juice

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Yield: 1 loaf, 16 servings (serving size: 1 slice)

Calories 193 (21% from fat); Fat 4.6g (sat 2.8g,mono 1.1g,poly 0.3g); Iron 1mg; Cholesterol 35mg; Calcium 15mg; Carbohydrate 35g; Sodium 179mg; Protein 2.9g; Fiber 1.1g

Perfect Pizza Dough

Back in my earlier days as a cook, the idea of making my own pizza dough was very intimidating. I thought that making homemade pizza dough was for the "real cooks." Growing up I never recall having homemade pizza—ever! When I would visit various pizzerias, I would marvel as they tossed the dough in the air. It all just seemed so… scientific and well, difficult.

Until one day… years ago I received a Family Fun magazine and inside there was a step-by-step to making homemade pizza. When I saw the picture of a little boy—all smiles—pressing out his pizza dough, I thought maybe I could give it a shot.

I've been making my own pizza dough for years now. Sometimes I even toss it in the air, although I look a bit more ridiculous doing so then the "professionals." But hey, I'm learning. Having tried many different recipes through the years, this one has become a favorite and my "go to." It does have a cup of whole wheat flour in it. You may, of course, substitute all-purpose white flour if preferred.

I will be posting a recipe on Saturday for a pizza that will include this dough. You can, however, use this dough with any pizza. This recipe is enough to make 2 large(15 inch) pizzas. You can make one and freeze the other for another time. Or, make in advance and freeze both separately.

Perfect Pizza Dough

(No tossing required)

Ingredients:

1 and 3/8 cups warm water

2 tablespoons honey

1 1/4-ounce packet active dry yeast

3 tablespoons olive oil, plus extra for coating

3 cups all-purpose flour

1 cup whole wheat flour (or sub another cup all-purpose flour)

3/4 teaspoon salt

Directions:

Place warm water in a large bowl. stir in the honey until dissolved, then sprinkle the yeast onto the surface of the water. Let the yeast float there for 1 minute, then stir it into the water.

Combine the flours and salt in a separate bowl. Pour the olive oil and flour mixture into the yeast mixture. With a wooden spoon mix the dough until it forms a ball.

On a lightly floured surface, knead the dough for 10 minutes or until it is smooth and elastic, adding flour as needed.

Coat the inside of a large bowl with olive oil. Press the ball of dough into the bottom of the bowl, then flip it over so the oiled side is on top.

Cover the bowl with plastic wrap, then let the dough rise in a warm place until it has doubled in bulk, about 1 1/2 hours.

Punch the dough down, separate into 2 equal parts. Lightly dust pizza stone with flour and/or cornmeal. Using a rolling pin spread 1 part on a large pizza stone (or baking sheet). Follow directions for whatever pizza you would like to make. Or simply, cover with sauce and toppings. Bake at 425 degrees 15-20 minutes.

Yield: 2 pounds of dough. This is enough to make 2 large (15 inch) pizzas

Notes for faster prep time: If you have a bread machine you can put all ingredients in and put on the dough setting. Follow manufacturer's instructions.

If you have a Kitchen Aide Mixer you can use your dough hook attachment for all the kneading.