3-Ingredient Dip for Apples . . . PEANUT BUTTER DIP

 Here’s a simple, “non-recipe guide” for making PEANUT BUTTER DIP: Spoon some peanut butter into a dish or bowl (I prefer crunchy), add some mayonnaise enough to create a glossy appearance and to thin the peanut butter (I know it sounds weird but you’ll just have to trust us on this ingredient addition) + enough honey to create a sweet taste; stir and it’s ready to serve!

If that’s too vague, try this measure — for each 3 scoops of peanut butter, use one equal-sized scoop of mayo + 1 healthy squirt (about 1 tablespoon) of honey. Then, if you want it to be smoother and lighter, add more mayo. Not sweet enough, add a little more honey.

Serve with apple slices. NOTE -- To keep cut apples cut from browning, drop them in a plastic storage bag with lemon, orange or cranberry juice ( the acidity of the fruit juice will prevent browning).

Here's my very vague measuring method -- a scoop of this & that!

Banana Crumb Muffins . . . crunchy topping is a nice addition

     It might seem that I am on a muffin mission since may last post was also a muffin post (Apple Crisp Muffins). I am not. Actually, I had no intention to make banana muffins.

     I did have some overripe bananas that I was going to give to a friend so she could make muffins for a meeting. Somehow the bananas were never exchanged and at the last minute I quickly stirred up some muffins for her (about a 10 min. prep).

     She said they were good and I thought the crumb topping looked nice and added an interesting texture component.

Banana Crumb Muffins Muffins:

1½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

3 bananas, mashed

¾ cup granulated sugar (I used a scant measure)

1 egg, lightly beaten

1/3 cup canola oil

Crumb Topping:

1/3  cup packed brown sugar (I used a scant measure)

2 tablespoons all-purpose flour

¼  teaspoon ground cinnamon

1 tablespoon chilled butter

1.     Preheat oven to 375°. Lightly grease 12 muffin cups or line with muffin papers.

2.     Muffins:

a.     Combine 1½ cups flour, baking soda, baking powder and salt in large bowl.

b.     In separate bowl beat or whisk together bananas, sugar, egg and oil.

I used an old-fashioned potato masher to mash the bananas. 

c.     Stir banana mixture into the flour mixture just until moistened. Do not over stir! (The is the key to great muffins is to not over mix!)

3.     Spoon batter into prepared muffin cups.

4.     Crumb Topping:

a.     In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon.

b.     Cut in 1 tablespoon butter with a fork until mixture is coarse crumbs.

c.     Sprinkle over muffins.

5.     Bake for 18 to 20 minutes or until a toothpick inserted into center of a muffin comes out clean.

6.      

Recipe without photos:

Banana Crumb Muffins Muffins:

1½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

3 bananas, mashed

¾ cup granulated sugar (I used a scant measure)

1 egg, lightly beaten

1/3 cup canola oil

Crumb Topping:

1/3  cup packed brown sugar (I used a scant measure)

2 tablespoons all-purpose flour

¼  teaspoon ground cinnamon

1 tablespoon chilled butter

1.     Preheat oven to 375°. Lightly grease 12 muffin cups or line with muffin papers.

2.     Muffins:

a.     Combine 1½ cups flour, baking soda, baking powder and salt in large bowl.

b.     In separate bowl beat or whisk together bananas, sugar, egg and oil.

c.     Stir banana mixture into the flour mixture just until moistened. Do not over stir! (The is the key to great muffins is to not over mix!)

3.     Spoon batter into prepared muffin cups.

4.     Crumb Topping:

a.     In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon.

b.     Cut in 1 tablespoon butter with a fork until mixture is coarse crumbs.

c.     Sprinkle over muffins.

5.     Bake for 18 to 20 minutes or until a toothpick inserted into center of a muffin comes out clean.

Apple Crisp Muffins — Perfect for FALL!

 “Women of Great Taste”, from the Junior League of Wichita, is one of my favorite cookbooks. It is full of delicious recipes, most of which rely on “everyday” ingredients that are combined in interesting ways. Besides that, I like the format of the pages and all of the interesting quotes that are included.  Here’s one of my favorites —“Never eat more than you can lift.” – Miss Piggy.

    In September, when the apples trees are full, I think of their apple muffin recipe. And, as you see . . . I do more than just think! I’ve also added a few of my own notations to their original recipe.

Apple Crisp Muffins    2 dozen muffins (I used muffin tins that hold a little less than the standard capacity so ended up with 2½ dozen)

3½ cups all-purpose flour                              

3 cups peeled, diced apples                        

2 cups granulated sugar (I usually cut this down to 1¾ or even 1 ½ cups and the muffins are still plenty sweet)                            

1 teaspoon salt    

1 teaspoon baking soda

1 teaspoon cinnamon  

1¼ cups vegetable oil (I start with 1 cup & then add more only if the dough is still dry)

2 eggs, lightly beaten                                                                

1/2 cup chopped walnuts or pecans

1 teaspoon vanilla

1.     Preheat oven to 350°.  Grease and flour muffin pans or use paper liners. 

2.     In a large bowl combine flour, apples, sugar, salt, baking soda and cinnamon.

3.     Stir in oil, eggs, nuts and vanilla.  (Batter will be thick and resemble cookie dough.)

The dough is very thick -- an ice cream scoop works well as a dipper.

4.     Fill muffin cups to top. 

5.     Bake for 30 minutes. 

6.     Cool or a wire rack for 5 minutes before removing from pan.

7.     Serve warm (but they’re good when cooled, too).

Recipe without photos . . .

Apple Crisp Muffins    2 dozen muffins (I used muffin tins that hold a little less than the standard capacity so ended up with 2½ dozen)

3½ cups all-purpose flour                              

3 cups peeled, diced apples                        

2 cups granulated sugar (I usually cut this down to 1¾ or even 1 ½ cups and the muffins are still plenty sweet)                            

1 teaspoon salt    

1 teaspoon baking soda

1 teaspoon cinnamon  

1¼ cups vegetable oil (I start with 1 cup & then add more only if the dough is still dry)

2 eggs, lightly beaten                                                                

1/2 cup chopped walnuts or pecans

1 teaspoon vanilla

1.     Preheat oven to 350°.  Grease and flour muffin pans or use paper liners. 

2.     In a large bowl combine flour, apples, sugar, salt, baking soda and cinnamon.

3.     Stir in oil, eggs, nuts and vanilla.  (Batter will be thick and resemble cookie dough.)

4.     Fill muffin cups to top. 

5.     Bake for 30 minutes. 

6.     Cool or a wire rack for 5 minutes before removing from pan.

7.     Serve warm (but they’re good when cooled, too).

Try It, You’ll Like It! Barry’s Brussels Sprouts w/ Bacon

     Have to admit that for years I turned my nose up at Brussels sprouts. And, then Barry started experimenting and came up with this recipe. I was still skeptical but he said. “Try it, you’ll like it.” I tried them, I liked them, and I’ve been a fan ever since.

     Barry even grew a crop of Brussels sprouts in our summer/fall garden and used his own garden produce to prepares his recipe.

This is what Brussels sprouts
look like when they are growing.

Barry’s Brussels Sprouts w/ Bacon   Serves about 4

l pound brussels sprouts -- steamed  (see directions that follow)

1 teaspoon olive oil (lemon flavored is nice, if you happen to have some on hand)

4 slices bacon, chopped

2 to 3 tablespoons chopped onions (yellow, white, red, or green onions w/ tops)

2 cloves minced garlic, optional

2 to 3 tablespoons vinegar – balsamic (we prefer a light, flavored balsamic such as The Tasteful Olive’s Lemon Balsamic), or a mild vinegar such rice wine vinegar

Salt & pepper to taste

1.  Remove any loose leaves from sprouts and trim ends, cut in half (or quarter if large).  

Barry cuts Brussels sprouts in half 

2.  Steam (or blanch in boiling water) about 10 minutes until sprouts can be pierced with a knife without much resistance. Drain. Set aside.

3.  Meanwhile, sauté bacon with olive oil in a medium sauté pan until bacon is slightly crisp.

4.  Add onions and garlic; continue cooking over low heat until softened -- about 4 to 5 minutes. 

Add caption

5.  Raise the heat to medium and add Brussels sprouts; stir well. Cook for about 5 minutes, adding vinegar, salt and pepper near the end of cooking time. Be careful not to overcook.

Barry adds Lemon Balsamic vinegar near the end of the cooking time.
(The  lemon flavored balsamic vinegar adds a wonderful flavor and
since it is light in color, it does not discolor the green veggies.)

Recipe without photos . . .

Barry’s Brussels Sprouts w/ Bacon      Serves about 4

l pound brussels sprouts -- steamed  (see directions that follow)

1 teaspoon olive oil (lemon flavored is nice, if you happen to have some on hand)

4 slices bacon, chopped

2 to 3 tablespoons chopped onions (yellow, white, red, or green onions w/ tops)

2 cloves minced garlic, optional

2 to 3 tablespoons vinegar – balsamic (we prefer a light, flavored balsamic such as The Tasteful Olive’s  Lemon Balsamic), or a mild vinegar such rice wine vinegar

Salt & pepper to taste

1.  Remove any loose leaves from sprouts and trim ends, cut in half (or quarter if large). 

2.  Steam (or blanch in boiling water) about 10 minutes until sprouts can be pierced with a knife without much resistance. Drain. Set aside.

3.  Meanwhile, sauté bacon with olive oil in a medium sauté pan until bacon is slightly crisp.

4.  Add onions and garlic; continue cooking over low heat until softened -- about 4 to 5 minutes. 

5.  Raise the heat to medium and add Brussels sprouts; stir well. Cook for about 5 minutes, adding vinegar, salt and pepper near the end of cooking time. Be careful not to overcook.