by Sarah Steimer
Posts Tagged ‘pumpkin’
by Caitlin Saniga
- 1 cup canned pumpkin puree
- 1 cup low-fat milk
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon pure maple syrup
- 2 eggs
- 1 1/2 cups stone ground yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1 tablespoon unsalted butter
Heat the oven to 400 degrees, and place a 2-quart baking dish on a rack in the middle of the oven.
Whisk together the pumpkin puree, milk, olive oil, maple syrup and eggs.
Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda, cinnamon and salt.
Stir the dry ingredients into the wet ingredients and mix together without overworking.
Remove the baking dish from the oven, and add the butter. When it is melted completely, brush the sides of the pan with the pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 or 40 minutes until a toothpick inserted in the center comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving. Slather warm pieces with butter, and drizzle them with more maple syrup.
Makes 12 servings.
Recipe adapted from: nytimes.com
Posted in Guides, Main dishes, Monthly themes, Recipes, Snacks, tagged Breakfast, Caitlin Saniga, cinnamon, dkscooks, dried cranberries, flax seed, food, granola, Morning Clusters, oats, pumpkin, recipe, SoHungryBlog on September 24, 2014| 1 Comment »
by Caitlin Saniga
- 3 cups old-fashioned rolled oats
- 1/2 cup flax seeds
- 1 cup slivered almonds
- 1/4 cup dried cranberries
- 2 tablespoons brown sugar
- 3/4 teaspoons salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/2 cup maple syrup
- 1 egg white
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
Preheat the oven to 300 degrees.
Combine the oats, flax seeds, almonds, cranberries, brown sugar, salt, cinnamon, nutmeg, and clove in one bowl. In a separate bowl, whisk together the coffee syrup, egg white, oil, and vanilla. Pour the liquid mixture over the dry ingredients, and stir and stir and stir until all of the ingredients are wet.
For chunky granola, line a glass baking pan with parchment paper. Scoop the granola onto the parchment and spread in an even layer. Bake for 45 minutes, or until granola is golden-brown, dry, and hardened slightly. Place the baking pan on a rack to cool for 20 minutes, then transfer the granola to an airtight container.
For finer granola, line a baking sheet with parchment paper. Scoop the granola onto the parchment and spread in an even layer. Bake for 30 minutes, then stir, breaking up any clusters. Bake for 15 minutes longer, or until the granola is golden-brown, dry, and hardened slightly. Place the baking pan on a rack to cool for 20 minutes, then transfer the granola to an airtight container.
Store the granola at room temperature for up to 1 week.
Recipe adapted from: Aunt Karen’s recipe
*It’s the breakfast that doesn’t require a skillet or even a bowl; It’s the easily prepared and transportable granola! This month we’re getting our crunch on with homemade granola recipes that can be enjoyed on the go or part of a complete breakfast. Check out all the Morning Clusters recipes here.
Posted in Main dishes, Recipes, tagged Breakfast, cinnamon, cloves, food, ginger, Meatless Monday, milk, oatmeal, oats, pumpkin, pumpkin puree, raisins, recipe, Sarah Steimer, SoHungryBlog, walnuts on December 23, 2013| 1 Comment »