Oat & Apple Blender Muffin Bites, Gluten-Free

Sharon & Gordon Wall, Canada, gave this recipe rave reviews. Based on their recommendation, I finally managed to have on hand both an apple and full-fat yogurt (not so easy to find in a small town). First, Barry ate the apples and so I bought another only to discover that the yogurt was gone! After a trip to the store yesterday, I immediately went home and baked a batch of muffins . . . before my ingredients again disappeared!

I decided to make mini muffin bites; other than that I followed the recipe as created by Christine Byrne @ BuzzFeed. Must admit that the batter was so thin (after processing in blender) that I was skeptical, but the muffins baked up nicely and puffed just as described in the directions.

Thoughts: The muffins are not overly sweet so add a dab of jelly if you desire extra sweetness.  Think I'll try adding nuts to the next batch.

Note: Oats are actually gluten-free. However, if they are grown in fields close to wheat, barley or rye or processed in mills that also process those grains, the oats can become contaminated with gluten. If you are not gluten intolerant (we are not) but want to try this recipe, don’t worry about purchasing gluten-free oats.

Oat & Apple Blender Muffin Bites, Gluten-Free   Makes about 36 minis or 1 dozen regular sized muffins

2 cups gluten-free rolled oats (see note above)

2 large eggs

1 cup full-fat Greek yogurt, plain (such as The Greek Gods® Greek Yogurt, traditional & plain with 14 grams fat)

1 tablespoon cornstarch

½ teaspoon baking soda

¼ cup honey

¼ cup light brown sugar

3 tablespoons coconut or canola oil

1 teaspoon vanilla

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 medium apple, chopped

1. Preheat the oven to 350°.
2. Combine all ingredients except the chopped apple in a blender and puree until smooth. 
   
   
   
   
3. Add the chopped apple and stir it in with a spoon or spatula.
   
   
   
   
4. Pour or scoop into greased muffin tins.
   
5. Bake in the preheated oven, about 18 minutes for minis (23 to 25 minutes for regular sized), until the muffins are puffed and lightly browned.
6. Remove and cool on a rack.
   
   

Recipe without photos . . .

Oat & Apple Blender Muffin Bites, Gluten-Free   Makes about 36 minis or 1 dozen regular sized muffins 

2 cups gluten-free rolled oats (see note above)

2 large eggs

1 cup full-fat Greek yogurt, plain (such as The Greek Gods® Greek Yogurt, traditional & plain with 14 grams fat)

1 tablespoon cornstarch

½ teaspoon baking soda

¼ cup honey

¼ cup light brown sugar

3 tablespoons coconut or canola oil

1 teaspoon vanilla

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 medium apple, chopped

1. Preheat the oven to 350°.
2. Combine all ingredients except the chopped apple in a blender and puree until smooth. 
3. Add the chopped apple and stir it in with a spoon or spatula. 
4. Pour or scoop into greased muffin tins.
5. Bake in the preheated oven, about 18 minutes for minis (23 to 25 minutes for regular sized), until the muffins are puffed and lightly browned.
6. Remove and cool on a rack. 

Danish Puff – elegant but easy

This cream puff variation is a special treat that looks elegant but is surprisingly easy to make. Pat Berkley, Abilene, shared this recipe that includes a rich shortbread-like crust with a custard-like layer that is glazed and garnished.

Serve with brunch or use for dessert of a coffee.

Danish Puff   Yield: 2 pastries, 12 (1-inch) slices per pastry

Pastry

½ cup (1 stick) butter, cold

1 cup all-purpose flour

¼ teaspoon salt

2 tablespoons water

1. Cut ½ cup butter into 1 cup flour; add salt. This can be done with a mixer or by hand using a pastry blender.
2. Sprinkle 2 tablespoons water over mixture and mix thoroughly but lightly. This can be done with a mixer or by hand using a fork to lightly mix the water into the dry ingredients. 
3. Round dough into a ball and divide in half; chill 30 minutes. 
4. On a piece of sprayed parchment paper, pat out and roll each half of dough into a 12” x 3” strip (make sure strips are at least 3 “ apart). Transfer parchment paper to a baking sheet.
   

Puff  (This is a basic cream puff dough or French choux pastry)

½ cup butter (1 stick)

1 cup water

1 teaspoon almond extract

1 cup all-purpose flour

3 eggs

1. Preheat oven to 350°.
2. Heat ½ cup butter and 1 cup water to a rolling boil. 
   
3. Remove and stir in almond extract and flour. 
   
4. Stir vigorously over low heat until mixture forms a ball (about 1 minute).
   
5. Remove and beat in eggs all at once until smooth and glossy. 

   

   Above: This is the way it look when eggs are first being incorporated.
   Below: After beating the egg mixture become smooth and glossy.

   
   
   
6. Divide in half and spread over strips. 
   
   
   

   

   I leave just a small part of the base crust exposed.

7. Bake in a preheated oven at 350° for 50 to 55 minutes—until topping is crisp and lightly browned. Then cool. Note: Topping will shrink forming a “custardy” top. 
    

Glaze

1½ cups powdered sugar

2 tablespoons softened butter

1 teaspoon vanilla + ½ to ¾ teaspoon almond extract

1 to 2 tablespoons warm water

Sliced, toasted almonds for sprinkling (toast almonds in an oven set at 350° for 5+ minutes—watch carefully to avoid burning)

Fresh berries & mint for garnish

1. Mix together the powdered sugar, butter, flavorings and water.
   
2. Spread or drizzle the glazed over the tops of the cooled pastry. 
   
3. Sprinkle with toasted almonds. 
   
4. Cut into about 1” slices; garnish with fresh berries and mint leaves if desired.
   

Recipe without photos . . .

Danish Puff   Yield: 2 pastries, 12 (1-inch) slices per pastry 

Pastry

½ cup (1 stick) butter, cold 

1 cup all-purpose flour 

¼ teaspoon salt 

2 tablespoons water

1. Cut ½ cup butter into 1 cup flour; add salt. This can be done with a mixer or by hand using a pastry blender.
2. Sprinkle 2 tablespoons water over mixture and mix thoroughly but lightly. This can be done with a mixer or by hand using a fork to lightly mix the water into the dry ingredients. 
3. Round dough into a ball and divide in half; chill 30 minutes. 
4. On a piece of sprayed parchment paper, pat out and roll each half of dough into a 12” x 3” strip (make sure strips are at least 3 “ apart). Transfer parchment paper to a baking sheet.  

Puff  (This is a basic cream puff dough or French choux pastry) 

½ cup butter (1 stick) 

1 cup water 

1 teaspoon almond extract 

1 cup all-purpose flour 

3 eggs

1. Preheat oven to 350°.
2. Heat ½ cup butter and 1 cup water to a rolling boil. 
3. Remove and stir in almond extract and flour. 
4. Stir vigorously over low heat until mixture forms a ball (about 1 minute).
5. Remove and beat in eggs all at once until smooth and glossy. 
6. Divide in half and spread over strips. 
7. Bake in a preheated oven at 350° for 50 to 55 minutes—until topping is crisp and lightly browned. Then cool. Note: Topping will shrink forming a “custardy” top.  

Glaze

1½ cups powdered sugar 

2 tablespoons softened butter 

1 teaspoon vanilla + ½ to ¾ teaspoon almond extract 

1 to 2 tablespoons warm water 

Sliced, toasted almonds for sprinkling (toast almonds in an oven set at 350° for 5+ minutes—watch carefully to avoid burning) 

Fresh berries & mint for garnish

1. Mix together the powdered sugar, butter, flavorings and water.
2. Spread or drizzle the glazed over the tops of the cooled pastry. 
3. Sprinkle with toasted almonds. 
4. Cut into about 1” slices; garnish with fresh berries and mint leaves if desired.

Cool as a CucumberTea Sandwiches

Cool as a Cucumber Ranch-style Tea Sandwiches . . . refreshing and perfect for afternoon tea or a luncheon . . .

Cool as a Cucumber Tea Sandwiches - Ranch-style    Makes about 24-36 small open-face sandwiches

1 package mini rye or pumpernickel bread slices (called cocktail bread) 

1 (8 oz.) package cream cheese, at room temp

1 (1 oz. packet Ranch seasoning mix (equivalent to about 3 tablespoons)

1 (or more) long, thin cucumbers (such as seedless English varieties)

Kosher salt

Chopped chives for garnish, if desired

1. In a bowl mix the cream cheese and Ranch seasoning mix.
2. With a knife spread a thin layer on a piece of bread
3. Top with a slice of cucumber and a sprinkling of salt. 
4. Repeat until all sandwiches have been made.
5. Garnish with chopped chives if desired.

Or, to make cucumber triangles: Cut crusts from slices of white sandwich bread, spread 2 slices of bread with cream cheese mixture. Sandwich 4 cucumber slices between the bread and then use a sharp knife to cut sandwich into triangles.

Note: To create a “ruffled” cucumber slice, run a fork up and down the skin of the cucumber. 

Don’s Slow Cooker Chicken (breast) Method

When I interviewed Don and Mary Rickley for a cooking article for the Abilene Reflector-Chronicle (March 29, 2011), Don offered up this easy method for preparing chicken breasts.

Use cooked chicken in Junior League Chicken Salad or in any casserole dish; chicken may also be packed and frozen for later use.

Don’s Slow Cooker Method for Cooking Chicken Breasts

Chicken breasts

Lawry’s® seasoned salt (or substitute favorite seasoning blend)

Ground black pepper

Water

1. Put 4 chicken breasts, sprinkled with Lawry’s® seasoned salt and ground pepper. in an aluminum foil package; seal foil by folding over to create an airtight seal (see explanation of Drugstore Wrap and diagram that follows). 
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
2. Stack additional packages on top of the first. 
   
3. Put a little water in the bottom of the slow cooker so they don’t cook dry – just enough to cover the bottom.
4. Cook  on LOW in a slow cooker all day. The breasts will come out very tender.

Recipe without photos . . .

Don’s Slow Cooker Chicken Method  

Chicken breasts

Lawry’s® seasoned salt (or substitute favorite seasoning blend)

Ground black pepper

Water

1. Put 4 chicken breasts, sprinkled with Lawry’s® seasoned salt and ground pepper. in an aluminum foil package; seal foil by folding over to create an airtight seal (see explanation of Drugstore Wrap and diagram that follows). 
2. Stack additional packages on top of the first. 
3. Put a little water in the bottom of the slow cooker so they don’t cook dry – just enough to cover the bottom.
4. Cook  on LOW in a slow cooker all day. The breasts will come out very tender.

My take on Junior League Chicken Salad

This is my take on the Abilene Junior League’s Chicken Salad . . . so delicious! Place a dip on a plate for a luncheon entrée, serve with crackers or as a sandwich filling.

Junior League Chicken Salad

About 1 ½ to 2 lb. uncooked chicken breasts (to yield about 2 1/2  cups cooked chicken) (see Don’s Slow Cooker Method for Cooking Chicken Breast -- to be posted soon)

3/4 cup acini di pepe pasta

1 cup finely diced celery

2 hard cooked eggs, chopped

6 slices bacon, cooked until crisp & crumbled

1/2 cup mayonnaise

1/2 cup sour cream

1/2 lemon, juiced

1/2 teaspoon kosher salt

1/4 teaspoon pepper

Curry powder, to taste (about 1/2 teaspoon)

Toasted almonds to sprinkle on top, optional

1. Cook chicken breasts. I recommend Don’s Slow Cooker Method for Cooking Chicken Breast; save any leftover liquid to moisten chicken if needed or use to cook pasta. Chicken may be cooked a day in advance.
   
2. Cook pasta in salted chicken broth according to package directions. Drain.
3. Place chicken, eggs, bacon, mayo, sour cream, lemon juice, salt, pepper and curry in a bowl and, using a light touch, mix to incorporate all ingredients. Add more mayo and sour cream if mixture seems dry; taste and adjust seasonings.
   
   
   
   
4. Refrigerate.
5. Top with almonds for garnish if desired.

Recipe without photos . . .

Junior League Chicken Salad

About 1 ½ to 2 lb. uncooked chicken breasts (to yield about  2 1/2  cups cooked chicken) (see Don’s Slow Cooker Method for Cooking Chicken Breast -- to be posted soon) 

3/4 cup acini di pepe pasta

1 cup finely diced celery 

2 hard cooked eggs, chopped

6 slices bacon, cooked until crisp & crumbled 

1/2 cup mayonnaise 

1/2 cup sour cream 

1/2 lemon, juiced 

1/2 teaspoon kosher salt 

1/4 teaspoon pepper 

Curry powder, to taste (about 1/2 teaspoon)

Toasted almonds to sprinkle on top, optional

1. Cook chicken breasts. I recommend Don’s Slow Cooker Method for Cooking Chicken Breast; save any leftover liquid to moisten chicken if needed or use to cook pasta. Chicken may be cooked a day in advance.
2. Cook pasta in salted chicken broth according to package directions. Drain.
3. Place chicken, eggs, bacon, mayo, sour cream, lemon juice, salt, pepper and curry in a bowl and, using a light touch, mix to incorporate all ingredients. Add more mayo and sour cream if mixture seems dry; taste and adjust seasonings.
4. Refrigerate.
5. Top with almonds for garnish if desired.