Happy Independence Day!!
This is yet another recipe from my old Amish cookbook, no author listed. I **love** these, and I'm very happy with how they turned out. These make a very simple, not too-sweet muffin that would be a great addition to your bowl of soup or spread with butter and jam to have with tea. Delicious!
I know this was supposed to be a loaf but I needed a lunch box/picnic snack, and the boys don't really enjoyed sliced quick breads even though they scarf up the same bread in muffin form. Go figure.
This recipe is rather boring, as far as the Amish recipes from my book go. All the ingredients are listed in order (amazing!), with normal measurements, and with a well thought-out method. *sigh* As usual, my changes are in parentheses.
Cinnamon Applesauce Loaf
2 1/4c flour
1t soda
1t cinnamon
1/2t baking powder
1c sweetened applesauce (I used unsweetened, that's all we have)
1/2c margarine (butter)
3/4c sugar
1/4t salt
2 eggs
1/2c raisins
powdered sugar glaze, optional (I didn't do this at all, and a recipe for it isn't included)
Heat oven to 350. (line muffin tins w/papers or grease, grease loaf pan if using). I'm using these silicone things I got at the 99 Cents Only store...a package of 6 for 99 cents.
Spoon into a greased 9x5x3 loaf pan (or into 18 muffin pan wells). Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean (25 minutes for muffins, test for done-ness). Cool and drizzle with glaze.
Spoon into a greased 9x5x3 loaf pan (or into 18 muffin pan wells). Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean (25 minutes for muffins, test for done-ness). Cool and drizzle with glaze.
This weekend was catch-up for me because we've been on the east coast visiting family. While I made the muffins, I also made a few other things.
The big pot is milk heating for paneer, and the small pot is ghee
Then, the covered glass batter bowl is yogurt. I also have a bunch of red peppers to make more pepper jelly.
Here's the finished paneer.
for this week I still need to make the pepper jelly, make syrup, and some dal to be eaten throughout the week. I've already made huge pots of steel cut oats and Weight Watcher's Fresh Vegetable Soup.
3 comments:
Oh my gosh, your paneer is GORGEOUS. I would not mind seeing a tutorial on that. Or a link to somewhere else? Mine has never turned out so solid.
Julia: I can do a tutorial on that, but in the meantime, here's what I do. I use a slotted spoon to remove the milk solids from the whey into my cloth-lined seive. Once I've gotten most of solids out, I use a small nylon sieve to scoop out what may still be floating in the whey (waste not, want not!). Then, I twist the paneer-wannabe up tightly in the cloth, twist up SUPER tight so the ends of the cloth start winding up, then I put in in the bottom of my big sieve, put a plate on it, then put something heavy on the plate (sometime a big a heavy can, etc), then let it sit a good while (maybe 20 minutes?) you should notice some dripping whey coming from the bundle, if not, use something heavier. I keep saying I'm going to make a "brick" for this, but I haven't. In any case, the paneer is still plenty warm when I unwrap it, but firmly pressed together. Don't leave it until it cools or it will be rubbery in texture. I wrap in plastic, put in a ziplock and freeze if I'm not using it right away. To reuse, drop frozen paneer into a pot of boiling water..this brings back it's pre-frozen texture. Good luck!
Ah, thank you! I have never weighted mine down, and also I have been pouring the whole mess (solids + whey) into my cheesecloth-lined colander. I think not putting all the whey in there will help, and I'm definitely going to try an old sheet scrap and weighing it down.
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