1/2 cup oat bran
1 cup wheat bran
1/2 cup sour cream
1/2 cup milk
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2/3 cup brown sugar
1/2 teaspoon salt
1 cup fresh blueberries
1/3 cup vegetable oil
1 orange, juiced and zested
1 teaspoon vanilla extract
1.Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2.Combine the oat bran and wheat bran in a large bowl. Stir in sour cream and milk. Allow mixture to stand for 10 minutes. Combine flour, baking powder,baking soda, brown sugar, and salt in a separate bowl. Gently stir blueberries into the flour mixture, carefully coating all the blueberries with flour. Stir vegetable oil, orange juice and zest, egg, and vanilla extract into the bran mixture. Combine flour mixture with the wet ingredients until just blended. Drop batter into lined muffin cups.
3.Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes.
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
This is the simplest peach cobbler one can imagine and so delicious….. Place a scoop of ice cream on top and you are in peaches cobbler heaven…yummy!!
1 cup flour
1 cup milk
1cup of sugar
2 sticks of butter
1large can of peaches
In the 350* oven I place my casserole dish with the 2 sticks of butter to be melting….
In a separate bowl I pour one cup of flour, one cup of milk and one cup of sugar and stir well until smooth and creamy…..
When the butter melts I pour the can of peaches in and then I pour the mixture all over the peaches. ( No stirring )
Cook until you have a crust on top about 40 minutes.
Serve with a scoop of ice cream!!!! Yummee!!
If you decide you want a cobbler different than peach then I recommend JR Steven’s book on Cobblers, brown Betty’s, grunts, bucklers and many more, …..He has a lot of excellent recipes and they are easy to follow…they are also delicious….click on the imagine below!!!
- In a large bowl, cream butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with water and milk. Beat in chocolate until combined.
- Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- For frosting, in a small saucepan, combine the sugar, milk, butter and cocoa. Bring to a boil; cook and stir for 1 minute. Remove from the heat. Transfer to a bowl; stir occasionally until completely cooled. Beat until smooth; spread over cake. Yield: 24 servings.
- This is the easiest and the tastiest cake you have ever tasted. The cake mix is so moist and the frosting so smooth. I tell you it is awesome and very quick. I really enjoy the site where I saw this recipe, Taste Of Home, they have everything you can think of or dream of. Make your friends one on a gloomy day and go over and cheer her up or make it for a shower or birthday(don’t forget the candles) or any time at all… ENJOY!
Read more: http://www.tasteofhome.com/recipes/double-chocolate-sheet-cake#ixzz3BbIqws9g
Flourless Lemon Almond Cake
Big meals can be so heavy, it’s refreshing to have a dessert that is relatively light, like this flourless lemon almond cake. This is a classic cake recipe, if I’m not mistaken, from southern Spain. The basic ingredients are simply almond flour (finely ground blanched almonds), eggs, sugar, and lemon zest. No butter or wheat flour. The cake behaves a bit like a soufflé in that it gets most of its rise from the eggs in the batter, and then gently falls as it settles. I’ve included a bit of baking powder to help the cake maintain a bit more structure as it cools. The result is a light and tender crumb, softly sweet and lemony. You could easily twirl some raspberry sauce around it, or add a dollop of whipped cream. Enjoy!
It helps to separate the eggs first, while they are cold, and then let them sit to come to room temperature as you prep the other ingredients. Eggs are easier to separate when cold, and they perform better as leavening agents when at room temperature. When whipping egg whites, make sure your equipment is perfectly clean. Any fat (or even bits of egg yolk in the whites) can keep the egg whites from properly whipping up.
- 4 eggs, separated into 4 egg yolks and 4 egg whites, room temperature
- 2 Tbsp lemon zest, packed
- 1/4 teaspoon ground cardamom
- 1/2 cup (100 g) white sugar, divided 1/4 cup (50 g) and 1/4 cup (50 g)
- 1 1/2 cup (170 g) finely ground almond flour*
- 1 teaspoon baking powder (make sure your baking powder is fresh!)
- 1 teaspoon white or cider vinegar
- Pinch of salt
- Powdered sugar for sprinkling
* If almond flour is not available at your market, you can grind up blanched, slivered almonds in a food processor until finely ground. I would start with a little more than 1 1/3 cups, perhaps 1 1/2 cups. Our local Whole Foods carries a Bob’s Red Mill brand of finely ground almond flour which is what we used for this recipe.
1 Preheat the oven to 350°F (175 °C). Place a round of parchment paper on the bottom of a 9-inch springform pan, and grease it and the sides of the pan with butter or cooking spray.
2 In a large bowl, beat together with a wooden spoon the egg yolks, lemon zest, and 1/4 cup sugar until smooth.
3 In a separate bowl, whisk together the almond flour, ground cardamom, and baking powder. Add the flour mixture to the egg yolk mixture and beat until smooth.
4 With an electric mixer with a very clean bowl and clean whisk attachment, beat the egg whites, starting on low speed and gradually increasing the speed. When bubbles start to form, add a pinch of salt and the teaspoon of vinegar (both the salt and the vinegar will help the beaten egg whites maintain better structure, as will the sugar in the next step). As the egg whites begin to increase in volume, sprinkle in the remaining 1/4 cup of sugar, a little at a time, as you continue to beat the eggs whites. Beat until soft peaks form.
5 Fold the beaten egg whites into the almond mixture a large scoopful at a time. You won’t get much lift with the first third of the egg whites, but as you add more, you’ll be able to gently fold in the whites in such a way as to create a light batter.
6 Gently scoop the batter into a the prepared springform pan and place in the oven. Bake for 35 minutes. Remove from the oven and let cool. Run a sharp knife around the edge of the cake helping it to separate from the side of the pan. Release the springform pan sides, and gently move the cake (on parchment) to a cake serving plate. Sprinkle with a little powdered sugar before serving.
Yield: Serves 8.