butterscotch muffins

My dad and I share one love (besides my mother)...butterscotch.  When I was a kid, we would always buy pudding cups to take on picnics, and Dad always made sure that butterscotch was one of our options.  My mom and sister would chow down on the chocolate pudding, but - for possibly the only time in my life - I would choose butterscotch.  I just love the stuff!

It occurred to me the other day that I haven't ever seen a recipe for butterscotch muffins.  In fact, I've never seen a butterscotch muffin.  What a travesty!  I mean, what could be better with that giant mug of hot chocolate or mocha than a delicious butterscotch muffin?

I began experimenting in the kitchen and came up with what I think is a real winner.  These muffins have a delicious hint of brown sugar and are simply studded with butterscotch chips.  If you are a butterscotch lover, you will absolutely love these.

 Butterscotch Muffins

• 3 cups flour
• 1 cup sugar
• 1/2 cup brown sugar, packed
• 1 t. salt
• 4 t. baking powder
• 2/3 cup canola oil
• 2/3 cup milk
• 2 eggs, slightly beaten
• 11 oz. bag butterscotch chips

Combine flour, sugars, salt, and baking powder.  Add oil, milk, and eggs; mix well.  Stir in butterscotch chips.  Prepare muffin tin with liners.  Fill liners about 2/3 full with batter.  Bake at 375 for 14-16 minutes, or until lightly browned.  Makes 20-22 muffins.

hearty oat loaf

If there's one thing I love, it's bread. :)

Bread has the ability to turn a meager meal into a big one, freshen up your whole home, and add an air of warmth and love to any mealtime.  

This particular bread has been a favorite of mine for several years.  I first discovered it in Taste of Home's Light and Tasty magazines.  The heartiness and beauty of the bread caught my eye, and then I noticed just how healthy it was!  I've been making it...and loving it...ever since.  If Cookie Bandit comes home to a loaf, he does a jig and a cheer.  We're kinda food nerds like that. :)

This bread is an easy fix and perfect alongside soup, salad, or any main dish.  You simply must try it...the sooner the better!

Hearty Oat Loaf
from Taste of Home's Light and Tasty 2003

• 2 cups flour
• 1 cup whole wheat flour
• 1/2 cup plus 2 T. oats, divided
• 1/4 cup sugar
• 3 t. baking powder
• 3/4 t. salt
• 1 egg
• 1 1/2 cups fat-free milk
• 3 T. canola oil

In a large bowl, combine the flours, 1/2 cup oats, sugar, baking powder, and salt.  In another bowl, combine the egg, milk, and oil; stir into dry ingredients until just moistened.  Spread batter into an 8 or 9-inch round baking pan coated with nonstick cooking spray.  Sprinkle with remaining oats.

Bake at 350 degrees for 40-50 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.  Serve warm.  Makes 10 servings.

cheese tidbits

These cheese tidbits are a recipe I got from my college roommate, Lauren.  I remember that she would get packages of these and never share!  I finally wheedled one out of her - I had to find out what all the fuss was about.  They are buttery, cheesy, and peppery - a great and addictive combo.


Cheese Tidbits

• 2 sticks margarine or butter (1 cup)
• 2 cups flour
• 8 oz. sharp cheddar cheese
• 2 cups rice crispies
• 1/2 t. salt
• 1/2 t. cayenne pepper

Soften butter and mix with softened grated cheese.  Add flour, salt, and cayenne.  When well-mixed, fold in rice crispies.  Roll into balls.  Place on greased cookie sheet and press down with a fork.  Bake at 325 degrees for 15 minutes.

homemade butter

 As you may have noticed, I just love making homemade bread!  And nothing goes better with bread than plain old butter.  

Making your own butter is easy to do and so much fun.  The flavor is pure and wonderful, and it's easy to mix in honey, herbs, or other extras to give it that special kick.  I'm sure you already know how to do it thanks to Pinterest, but I thought I'd post my own tutorial just in case.

Here's the step-by-step for how I make fresh butter at home...

First, grab a container with a tight sealing lid.  I like to use a freezer canning container.  You could also use a protein drink shaker, a Mason jar, or even just plain old Tupperware.  Anything will work, just make sure the lid fits on tight.

Next, find a small (clean) object to put into your container.  Marbles work well, but I like using a corn-on-the-cob holder.  It's small, and I know it's already clean.

 

Fill your container up with cream.  I recommend only filling it 1/2 to 3/4 of the way full.

Start shaking!  The best way to do it is to hold it at one end and flick your wrist down.  Not only does it help agitate it better, but it also is easier on your arm muscles.

After a few minutes of shaking, your cream should be incredibly thick.  You may have even stopped hearing your little object hit the sides of your container.  If you open it up, it will look rich and creamy, almost like melted ice cream.

Keep shaking!  After a few more minutes, it will begin feeling a bit different.  It will probably sound a bit like you are shaking a slushy.  If you open the lid, you'll notice that it has started to separate.

Keep shaking!  After just a few more minutes (or less!) you will hear that unmistakable sound of "thud" against the sides of your container.  When it feels like there's just one solid block of matter moving around in there, you are through!  Open up the lid, and you'll see that a blog of butter has collected around your little object.  You'll also find a thinner liquid surrounding your butter.  I've heard mixed reports on this thinner liquid - some say it's skim milk, some say it's whey, some say it's buttermilk.  Either way, it's also edible, so feel free to use it in recipes.

Pour out the thinner liquid and move the butter to its own dish.  Add seasonings or sweeteners, or just leave it plain - it will taste delicious!

niles coffee cake

Let me tell you a story about coffee cake.

About five years ago, I turned in what I hope is the final draft of my dissertation.  I had been working on that sucker for about 5 years in order to get my Ph.D. in America history.  The topic of my dissertation is political newspapers in early America.  It's pretty fascinating (trust me).  I talk about the role that newspaper editors played in the formation of America's first political parties.  It took me years of research, but I had finally submitted 246 pages of history to my dissertation committee. 

Oh yeah...so what does that have to do with coffee cake?

Well, one of the more prominent and memorable historical characters in my dissertation is a guy named Hezekiah Niles.  Few people today have heard of him, but he was really quite famous in his day.  He edited the most popular national news magazine of his time - the Weekly Register.  It was probably about as well known as the Wall Street Journal or New York Times is today.  Niles was so...shall we say, beloved...that he even had a few towns named after him!

So I'm flipping through my Gooseberry Patch cookbooks at the same time I was finishing up my dissertation, and I come across a recipe in Farmhouse Kitchen - it was called Niles Coffee Cake!  I thought, "no way!"  But sure enough, it's a recipe that originated at a church in Niles, Michigan - a town named for Hezekiah Niles!  Coincidence?  I think not!

I made this recipe to celebrate the completion of my dissertation.  It's an awful lot like monkey bread, so I know you are going to love it.  Join me in raising a glass of coffee - and a fork of coffee cake - to Hezekiah Niles!

Niles Coffee Cake
from Gooseberry Patch Farmhouse Kitchen

• 1 loaf frozen bread dough
• 1 cup chopped pecans or walnuts
• 1/2 cup cook & serve butterscotch pudding mix (3.5 oz. box)
• 1/2 cup butter
• 1/2 cup brown sugar, packed

The night before, let frozen bread dough stand at room temperature for one hour.  Cut dough into 16 pieces and roll into balls.  Spray Bundt pan with cooking spray; sprinkle nuts into bottom of pa.  Arrange dough balls in pan; sprinkle with pudding mix and set aside.  In a small saucepan over medium-high heat, melt butter and brown sugar together.  Pour hot mixture over dough balls.  Cover pan; let rise overnight at room temperature.  In the morning, bake at 325 degrees for 25 to 30 minutes, until rolls are light golden.  Turn out onto a decorative plate; serve warm.  Serves 6 to 8.

spinach casserole

This is one of those dishes that I grew up loving...I mean, I couldn't get enough of it!  Then I found out what was in it and was thoroughly confused.  It's got such an odd ingredient list, but it's so good!

I remember whipping up this dish when I lived in the dorms in college.  My friends saw me put spinach, cottage cheese, and cornbread mix into a bowl and thought I'd gone nuts.  A few vowed that they'd never try it.  And then they smelled it baking... :)

They tried it.  They loved it.  Just like I knew they would.

Spinach Casserole

• 1/2 cup butter
• 10 oz. box frozen, chopped spinach, thawed and squeezed
• 8.5 oz. box corn muffin mix
• 6 oz. cottage cheese
• 1/2 T. salt
• 4 eggs
• 1 small onion, chopped

Melt butter in a 2-quart casserole dish.  Mix all other ingredients in a separate bowl.  Pour melted butter into batter; mix and pour back into casserole dish.  Bake at 350 degrees for 30-45 minutes or until brown and inserted toothpick comes out clean.

blueberry tossed salad

I am usually pretty horrible at making salads.  Salads just haven't been my thing.  It seems so silly that I could make something so simple go so wrong, but I do it.  I think it may be my hidden super power.


A few years ago, though, I found one that I finally could make...and it was a HUGE success!  This is seriously the best salad that we have ever had.  It's simple, but it's amazing.  I tend to make it for company or potlucks, and I almost always get asked for the recipe. 

The salad is quite simple - a beautiful collection of greens, nuts, cheese, and blueberries tossed in a homemade sweet poppy seed dressing.  Trust me...you will love it. :)

Blueberry Tossed Salad
from The Taste of Home Entertaining Cookbook

• 8 cups torn mixed salad greens
• 2 cups fresh blueberries
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sliced almonds, toasted
• 1/2 cup sunflower kernels, toasted
• 1/2 cup vegetable oil
• 1/3 cup sugar
• 1/4 cup chopped onion
• 3 T. red wine vinegar
• 1 1/2 t. ground mustard
• 1 1/2 t. poppy seeds

Layer the first five ingredients in a salad bowl.  Combine the remaining ingredients in a jar with a tight-fitting lid; shake to mix well.  Pour dressing over salad and toss.  Serves 8-12.