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Archive for the ‘Breads’ Category


Our family has always eaten well, but too much of anything isn’t a good thing. So, that’s why we’ve decided to make healthier eating choices. Now, don’t think that means you won’t see me post deliciously divine desserts from time to time, but eating healthier has been a goal for my family and this recipe is a perfect start.

This is a Weight Watchers recipe that a friend passed along to me.   I decided to try it after she raved about it at a recent lunch.   These muffins with homemade strawberry sauce are amazing and healthy!

I was stunned on how good the strawberry sauce was…..I could have just eaten it alone. The best part is it’s strawberry season in the Ozarks…look for strawberries to be ripe for the picking soon, although I’ve seen two markets already have them for sale.

Try it out for yourself and let me know what you think!

Lemon Yogurt Muffins with Fresh Strawberry Sauce
from Weight Watchers

2 spray(s) cooking spray
2 cup(s) strawberries, finely chopped, divided
2 Tbsp strawberry jam
1 Tbsp sugar
1 tsp fresh lemon juice
1 tsp cornstarch
2 cup(s) all-purpose flour
1 tsp baking soda
1 Tbsp baking powder
1/4 tsp table salt
2 large egg(s)
8 oz Yoplait Original 99% Fat Free Lemon Yogurt, or similar product
1/3 cup(s) sugar
1/4 cup(s) canola oil
2 Tbsp fresh lemon juice
1 Tbsp lemon zest, or more to taste

Preheat oven to 350°F. Coat a 12-hole muffin pan with cooking spray.

In a small saucepan, combine 1 cup strawberries with next 4 ingredients; set over medium-low heat. Cook until boiling, whisking constantly, about 2 to 3 minutes. Stir in remaining 1 cup strawberries; set aside to cool.

In a large bowl, whisk together flour, baking soda, baking powder and salt. In a small bowl, lightly whisk eggs; whisk in remaining ingredients until smooth.

Make a well in center of dry ingredients and spoon in egg mixture; gently fold to combine.

Fill each muffin hole 3/4s full with batter. Bake until a toothpick inserted in center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and serve each muffin with 1 heaping tablespoon strawberry sauce on top.

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Gluten Free Beer Bread


A lot of folks are looking for gluten free recipes, so I’ve got a delicious bread recipe to share today to offer something for all.  This is a recipe a friend passed along to me that I found very easy to prepare.

Serve this alongside a bowl of homemade soup from one of The Market Lady recipes and you will have a perfect pair for a cold winter night.

Gluten Free Beer Bread
Combine in a large bowl:
3 cups gluten free flour*
3 tablespoons sugar
3½ teaspoons baking powder
1½ teaspoons xanthan gum
1 teaspoon salt

Add to large bowl and stir well:
2 eggs, lightly beaten
1 gluten free beer (12 oz.)

Preheat oven to 350 degrees. Pour batter into a greased or parchment lined loaf pan. Bake for 50-55 minutes.
Yield: one loaf

*A combination of gluten free flours usually gives the best result. Pick up a ready to use flour blend like Bob’s Red Mill or use your favorite all-purpose mix. Keep it basic with a rice flour blend (2 cups brown rice flour, 3/4 cup potato starch, 1/4 cup tapioca starch) or spice it up with some mesquite meal. Great with gluten free oat flour, too.

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Sweet Potato Muffins


Sweet Potato Muffins

Farm cooks have always had a way of making so much out of so little.  I have visited many farmer’s kitchens across the state and tasted some of the most delectable dishes.  Plus, I’ve learned many cooking skills on my travels.

Today, I want to share one of my favorite recipes that bring back fond childhood memories of cooking in my grandmother’s kitchen.

My grandmother was a farmer’s wife, but she also played an important role of the family’s dairy operation in Ava, Mo.  My grandmother was also one of the founders of the Ava Polk Salad Days Festival, where she and other ladies made delicious dishes incorporating polk from the land that they gathered.

One special treat I recall making with her in the fall was Sweet Potato Muffins.  She tended to a very large-scale garden on the farm, not to sell produce, but to feed their large family.  We would dig up the sweet potatoes and store them in the basement all winter long.

As a child watching my grandmother in the kitchen was like magic and when I was able to help her, I was very excited.  This is a perfect recipe to make with your children- my toddler loves these muffins in the morning with a little butter and a cold glass of milk.

A couple ways I make these muffins even more special is adding a cup of any of the following: pineapple, cranberries or dates.

Southern Sweet Potato Muffins
1 cup Butter, softened
1 cup Sugar
6 Eggs
2 cups Buttermilk
1 tsp. Vanilla
¼ tsp. Fresh Ginger, grated
½ tsp. Cinnamon
1-1/2 cups All-Purpose Flour
2 T. Baking Powder
1 pound Sweet Potatoes, peeled, cooked and mashed

Preheat oven to 350 F.  In a medium mixing bowl combine butter and sugar with a mixer. Next, combine dry ingredients in a small bowl.  Blend in eggs, buttermilk, vanilla, ginger, cinnamon cooked sweet potatoes. Then, add all dry ingredients at once. Use wooden spoon to blend all ingredients well.

Spoon muffin batter into greased muffin tins ( I use muffin cups). Fill 2/3’s full and bake for 23-26 minutes.

Sweet Potato Muffins
Ingredients –
1 cup Butter, softened
1 cup Sugar
6 Eggs
2 cups Buttermilk
1 teaspoon Vanilla
1-1/2 cups All-Purpose Flour
2 tablespoons Baking Powder
1 pound Sweet Potatoes, peeled, cooked and mashed
Preparation:
1. Preheat oven to 350 F.2. In medium mixing bowl combine butter and sugar.3. Blend in eggs, buttermilk, flour, baking powder and cooked sweet potatoes.

4. Use wooden spoon to blend all ingredients well.

5. Spoon muffin batter into greased muffin tins. Fill 2/3’s full.

6. Bake 25 minutes.

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Greater Springfield Farmers Market

The Market Lady, Lane McConnell, will visit the Downtown Greater Springfield Farmers Market in Springfield, Mo., Thursday, July 21.  The Market Lady and video crew will begin at 3:00 p.m., with two cooking demonstration incorporating products from the market and will be interviewing producers and consumers for various other segments.

“I strive to inform folks on the ease of preparing homemade meals for their families through shopping at the market,” said McConnell.  “Consumers can log on to our website or Facebook page to view short videos of interviews with the farmers that grow our food, topics such as food safety, organic, naturally grown and learn how to cook simple meals.”

The purpose of The Market Lady Project is to educate consumers about eating healthy, locally produced food found at their farmers market.

“We are happy to welcome The Market Lady crew at our market,” said Market Master Brad Gray.  “We hope that customers will come out to the market and bring their families to watch The Market Lady cooking demonstrations.”

Below is one recipe that The Market Lady will be preparing at the market. Be sure and come out to the Downtown Greater Springfield Farmers Market on July 21 to meet the Market Lady and video producer Kelsie Young, downtown Springfield at Jubilee Park.

Traditional Bruschetta
7 ripe plum tomatoes, with skins removed
2 cloves garlic, minced
½ tsp. cracked peppercorns
3 Tbsp extra virgin olive oil
1 ½  teaspoons balsamic vinegar
6-8 fresh basil leaves, chopped
Salt to taste
1 baguette French bread
1/4 cup olive oil

Preheat oven to 450°F. After removing skins from the tomatoes, cut tomatoes in quarters and remove the seeds and juice.  Chop tomatoes finely, then place tomatoes, garlic, 2 Tbsp. extra virgin olive oil, vinegar in a bowl and mix.  Add chopped basil, salt and peppercorns.

Slice baguette on a diagonal about 1/2 inch thick slices. Drizzle one side of slice with olive oil and place on a baking sheet, oiled side down.  Toast for 5-6 minutes, until the bread just begins to turn golden brown.

Place toasted bread on a serving platter and top with topping.

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Here is my mother’s recipe for a hearty farm fresh breakfast.  I make this Ozarks Breakfast Casserole at least twice a month for my family.  Feel free to add other vegetables to it and you can take out the pork sausage if you don’t have any on hand.

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Incorporating fresh foods from the farmers markets is simple and easy, plus adds a fresh twist on any meal.  Don’t be afraid to experiment with using fresh produce and other farm products in traditional recipes, like this Ozarks Breakfast Casserole.

I wanted to mix a little freshness into my family’s breakfast by using products from the market and through a couple of experiments I found the perfect combination of ingredients.  The goat cheese gives this casserole the perfect kick and check out all the vegetables and meat (all straight from the market).

I hope your family’s table will include this recipe this weekend after your visit to a local market.

I will be cooking this Ozarks Breakfast Casserole Friday at the Webb City Farmers Market, stay tuned for photos and videos.

Ozarks Breakfast CasseroleBreakfast Casserole
2 tsp. olive oil
6 oz. spinach leaves, washed and dried
9 eggs, beaten
2 small leeks, chopped
½ cup market milk
1 tsp. ground mustard powder
Salt and pepper, to taste
1 tsp. hot sauce
1/2 cup low-fat cottage cheese, drained or farm cheese curds
3 oz. soft local goat cheese, crumbled or substitute for Feta cheese

Measure 1/2 cup low-fat cottage cheese, put in a fine strainer to drain. Clean leeks and cut into fourths lengthwise and slice into thin pieces.  Heat oil over medium and add leeks, sautéing for 4 minutes.  Add spinach and sauté an additional 3 minutes.  While cooking vegetables, add eggs in small bowl and beat, while adding seasonings and milk.

In the bottom of an 8″ x 8″ casserole dish that has been greased, spread spinach/leek mixture in the bottom of the dish, then layer on cottage cheese and goat cheese. Pour egg mixture over, then use a fork to gently stir so the veggies and cheese are evenly distributed in the eggs. Bake 20-25 minutes, or until eggs are set and lightly browned. The casserole will puff up slightly as it bakes, but will settle down when it cools for a few minutes. Cut into pieces and serve hot with a spoonful of sour cream.

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