Monday, October 26, 2009

Britt's Chicken Pot Pie

9x13 pan
mom's pie crust or 1 puff pastry

1/2 stick butter
1/3 c. flour
2 T. chicken base
2 c. chicken stock
2 c. milk
pinch nutmeg
garlic powder
salt and pepper

2-3 med potatoes
green beans
4 boneless chicken breast
all cooked and diced

In sauce pan saute onions until soft. take out in same pan add 1/4 c. butter and 1/3 c. flour. cook about 3-5 min. remove from heat and whisk in stock and milk. once thick, add spices. fold in veggies and chicken. place in pan with pastry on top. or mom's pie shell on bottom and top. brush top with milk glaze and sprinkle with parm cheese. slice holes in top.

Bake at 425 for about 40 min.

Sunday, October 25, 2009

Pumpkin Chocolate Chip Cookies

1/2 c. shortening (I've done 1/4 c. shortening and 1/4 c. butter)
1 1/2 c. sugar (I NEVER do this. I do just under a cup and it is very sweet. I like to taste the pumpkin, not just sweet)
1 15 oz can pumpkin
2 eggs
1 t. vanilla
2 1/2 cups flour
1 t. baking soda
1 t. cinnamon
1 t. salt
1 t. baking powder
chocolate chips to taste

Mix all ingredients together. Drop onto greased cookie sheet. Bake at 350 for 10 min.

makes about 2 1/2 dozen

Sunday, October 4, 2009

best ever oatmeal waffles

* 1 1/4 cups all-purpose flour
* 3/4 cup rolled oats
* 1/4 cup firmly packed light brown sugar
* 2 tablespoons wheat germ
* 4 teaspoons baking powder
* 1 teaspoon ground cinnamon
* Pinch fine salt
* 2 large eggs
* 1 1/2 cups milk
* 1/4 cup unsalted butter, melted
* 1/4 cup peanut or walnut oil
* Maple syrup


Preheat a waffle iron to medium-high.

Whisk the flour with the oats, sugar, wheat germ, baking powder, cinnamon, and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then add the milk, butter, and oil.

Gently stir the wet ingredients into the dry ingredients with a wooden spoon, to make a batter. Take care not to over work the batter, it's fine if there are a few lumps.

Friday, October 2, 2009


1 ½ c. milk
1 c. flour
2 eggs
1 Tablespoon oil
2 T. sugar

Mix all ingredients in a blender and pour desired amount into pan. You don’t need as much as you think. Once you pour turn the pan around and around until batter is evenly coated on bottom. Once almost done, go along edge with a rubber (heat resistant) spatula and loosen the edges. It should just slide off the pan once done. If you want you can cook the other side for just a second as well.

Thursday, October 1, 2009

sunny morning muffins

  • 1 cup strawberries, chopped
  • 1 cup sugar, plus 2 tablespoons
  • 1 1/2 cups all-purpose flour (I used 1 cup unbleached flour, and 1/2 c. whole wheat)
  • Pinch ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 ripe banana, mashed
  • 2 large eggs
  • 1/4 cup canola oil
  • 1 lemon, zested
  • 1/2 pint blueberries
  • 1 cup chopped walnuts


Special equipment: muffin tin and muffin liners

Preheat oven to 350 degrees F.

In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.

In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.

In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.

Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.

Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.