Friday, January 31, 2014

Old-fashioned Crumb Cake ~ Cupcakes

Crumb cake was a coffee cake I grew up that was baked often in my mother's kitchen.  Since there are always some who prefer the cake without raisins...I have taken to making cupcakes.  Fill half the muffin cups...then add raisins to the remaining batter and everybody is happy!

  •  2 cups flour
  • 1 cup sugar
  • 3/4 cup butter, softened
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cloves 
  • 1 teaspoon ground cinnamon
  • 1 cup buttermilk 
  • 1 large egg
  • 1 teaspoon vanilla extract 
  • 1 cup raisins 

  1. Pre-heat oven to 350°F.
  2. Line muffin tin with paper liners.
  3. Combine flour, sugar and butter in mixing bowl and mix until crumbly.
  4. Reserve 3/4 cup of crumbs for topping.
  5. Add baking soda, cloves and cinnamon to flour mixture and stir. 
  6. Combine buttermilk, egg and vanilla and stir.
  7. Add to dry ingredients and mix until smooth.
  8. Stir in raisins.
  9. Fill cupcake liners 3/4 full and sprinkle reserved crumb mixture evenly over tops. 
  10. Bake about 25 minutes...or until toothpick inserted comes clean.
  11. Cool on wire rack.

*To make a cake, pour batter into a greased cake pan and top with reserved crumbs. Bake as above for about 40 minutes.
Yield: 12 large cupcakes or one 9-inch square cake.

Friday, January 17, 2014

Cheddar Salsa Biscuit Rolls

Here is a simple brunch, lunch or appetizer idea...using your own favorite biscuit dough...or mine.   Serve with additional salsa...or dill pickles. 

Biscuit Recipe:
  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons sugar
  • 1/2 cup butter, cold
  • 1 egg
  • 1 cup buttermilk
  • 2/3 cup hot salsa
  • 1 - 1 1/2 cups grated cheddar cheese
  1. Combine flour, baking powder, soda, salt and sugar.
  2. Cut in butter, using a pastry blender to form a mixture of coarse crumbs.
  3. Whisk together buttermilk and egg.
  4. Add to crumbs, and mix gently to form a soft dough.  
  5. Turn onto flour surface, and knead gently about ten times. 
  6. Gently roll into a rectangle...about 10" x 16".
  7. Spread with salsa and sprinkle with grated cheese.
  8. Roll up from the long side, and pinch edge of dough to seal.
  9. Cut into 16 equal slices.
  10. Place on parchment lined baking sheet.
  11. Bake at 400°F until golden (12-14 minutes).
Yield: 16

These biscuits are best fresh from the oven...but can be frozen and re-heated later. 

Monday, January 6, 2014

Chicken Black Bean Stew

It's the time of year when salads are put on hold...while soups and stews take their place.  This recipe came from my niece who lives in Australia several years ago...and has been changed up a little over the years.  It became Turkey Black Bean Stew last week, as we used up the last of our Christmas turkey in this recipe. Top with grated cheese, a dollop of sour cream and avocado pieces according to preference. It's a favorite at our place! 

  • 1 lb. boneless chicken breasts, cut into 3/4" cubes (or 3 - 4 cups cooked chicken, bite-sized pieces*)
  • 1 1/2 cups chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon. olive oil
  • 1 or 2 carrots, sliced
  • 1 cup red or orange bell peppers, coarsely chopped
  • 1 19 oz. / 540 ml can corn
  • 2 x 14 oz. / 398 ml. canned diced tomatoes
  • 19 oz / 540 ml. can black beans, drained
  • 4 oz. can chopped chilies, drained
  • 1 tsp. each salt, oregano, basil
  • 1/16 tsp. cayenne pepper
  • 1/4 cup fresh cilantro, chopped
  1. In a large heavy pot, saute chicken, onion and garlic in oil until onion is soft. 
  2. Add remaining ingredients and bring to a boil. 
  3. Reduce heat and simmer gently, uncovered for about 30 minutes.
*If using cooked chicken pieces, add with other ingredients once the onion and garlic are sauteed.