My friend, Jane, made the most delicious cake that she would cut in half and fill with jam. This recipe was inspired by her! To me, the texture (due to the beans) is between regular cake and angel food cake. I think it’s especially delicious topped with a pudding-cream filling and fresh strawberries (in non-emergency times, of course) In emergencies we’ll just have to make due with jam and buttercream frosting! –Mellyn Continue reading →
Jams, jellies and preserves — I like them all! I especially like their versatility. This week I’ll share with you some of our favorite main dishes that sport jam as a main ingredient, along with some of our comfort-food favorites! –Mellyn
From Grace B.
When I was engaged, some friends threw a “Kitchen” Shower for me. Each person who came, brought an item to use in the kitchen, along with a favorite recipe. These recipes have been among my favorites over the years. Tried and true, they helped make my first attempts in the kitchen successful. My family loves Grace’s favorite muffins, and they’re just as good for dinner as they are for breakfast! Grace says you can make these muffins plain or hide jam in the middle for a sweet surprise. I often leave the jam on top because it looks so pretty…and because I’m lazy! Thanks for sharing your favorite muffins, Grace! –Mellyn
Yield: 12 muffins
2 tablespoons egg powder or 1 fresh egg
3 tablespoons water — omit if using fresh eggs
1/2 cup water — If using fresh milk, omit and use 1/2 cup milk instead
1/4 cup oil
1 1/2 cups flour
1 1/2 tablespoons nonfat dry milk powder –omit if using fresh milk
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
6-12 teaspoons jelly or jam
Heat oven to 400 degrees.
Prepare 12 medium muffin cups.
Whisk egg powder into water or beat egg; stir in remaining liquid ingredients.
Mix in dry ingredients just until flour is moistened. Batter should be lumpy.
Fill muffin cups 2/3 full.
Bake 15-20 minutes or until golden brown. Immediately remove from pan.
For surprise muffins, drop 1 teaspoon of jelly or jam into each one before baking! (I use about 1/2 teaspoon.)
–Adapted from a Cooking Light recipe shared with us by Debbie C.
I’m just amazed at how versatile basic ingredients can be! By changing a few of the spices, basic beans and rice become something reminiscent of African cuisine?! I wasn’t sure how the kiddos would react to this one. Surprisingly, both Picky Boy and Little Girl ate it without complaining!Continue reading →
If you’re looking for a tortilla that is soft enough to roll –this is it. These are tender like a crepe, but the cornmeal makes them savory enough to be perfect in place of tortillas for enchiladas and casseroles.Continue reading →
Cornmeal and molasses make this little muffin hearty and sweet. The flavors remind me of my days in the south and my sweet visiting teaching sister. These are staple ingredients for her!Continue reading →
What makes my cornbread so good? The special ingredient is freshly ground cornmeal. It makes the flavor wonderful and the texture perfect for butter and honey smothered on each piece. Don’t ask me how to store the left overs. There’s never any left at my house to worry about!Continue reading →
If you find yourself in the mood for cinnamon rolls, but without the time for a yeast dough, try these baking powder biscuits for a delicious alternative. –MellynYield 18-20 biscuits
4 cups flour
2 Tablespoons sugar
4 teaspoons baking powder
2 teaspoons salt
1 teaspoon soda
2/3 cup shortening
1 1/3 cups milk
1 Tablespoon vinegar
¼ cup butter
1/3 cup sugar
¾ cup raisins
Mix the dry ingredients together.
Cut the shortening into the dry mixture.
Mix the vinegar and milk.
Pour the milk and vinegar mixture into the dry mixture.
Using a fork, mix until it is all the same consistency.
Let it rest for 5 minutes.
Lightly flour the surface where you are going to roll out the dough.
Grease a jelly roll pan.
Heat your oven to 375 degrees.
On the floured surface, roll the dough into a rectangle about 11 X 14 inches.
On the rectangle, spread butter and sugar. Dust with cinnamon and sprinkle with raisins. The ingredients in this part of the recipe are very forgiving. You can increase or decrease according to your preferences. For instance, Mellyn doesn’t like raisins so I make some of them without raisins for her.
Starting with the long edge of the rectangle, roll it into a log shape.
With a thin bladed knife, cut into about 1 inch rounds and place them on the greased jelly roll pan.
Cook 12-15 minutes.
Drizzle hot biscuits with glaze recipe below and serve warm!
Oatmeal cake was my dad’s favorite — and after sampling it a few times in preparation for this post, my whole family understands why. You just can’t get a much richer dessert than this one! Try the frosting as an ice cream topping or just eat it by the spoonful. It’s pretty hard to resist. Talk about decadent! –Mellyn
Many people make no bake cookies. They are great for hot summer days, when you don’t want to heat up the oven, but honestly, I like them any time of year. This recipe was one of my first loves. I got it from my Young Women’s leader at church and I think of her every time I make them.
Recipe courtesy of Ann S.Continue reading →
My kids love dipping anything, but they really love these easy pancakes. Using my blender makes it quick and easy to mix. The combined flavors of oats and honey really entices my kids to eat them all!Continue reading →
Canned green beans are a staple in my food storage pantry. They heat up quickly on the stove top or in the microwave and add some fiber, Vitamin A and variety to my storage. Our family chooses to use fresh veggies most of the time, but canned green beans are still easy to rotate. I just add a bowl to the table to be eaten alongside our steamed carrots or salad. I also really like them cold –straight from the can.
In my opinion, these tasty “meatballs” are nothing short of miraculous! I was astonished at the taste and actually prefer them to real meatballs. We tried them in several different sauces that we’ll share over the next few months, but this easy white “gravy” was an immediate hit! Picky Boy, who has texture issues, didn’t love them, but the rest of the kids gobbled them up! Give them a try on your family and let me know how it goes! –Mellyn Yield: 44 meatballs
3 cups cooked pinto beans
3 cups cooked white rice
2 tablespoons onion powder
5 teaspoons beef bouillon
1/4 cup oil
1 10.5-ounce can cream of mushroom soup
1/2 cup milk
2 15-ounce cans green beans (to serve on the side!)
Mash pinto beans using a fork or potato masher.
Add cooked rice, onion powder and beef bouillon.
Mix well and shape into meatballs. I use a medium cookie scoop.
Heat oil and add meatballs. Turn until all sides are golden brown.
Remove from oil and place on a paper towel to soak up any excess.
Combine cream of mushroom soup and milk, and bring to a simmer.
Add meatballs, and let them simmer in the gravy for 5-10 minutes.
This recipe is adapted from one I received at a “kitchen” wedding shower. It has always been one of our favorites! It tastes best if you make it the day before; giving the flavors more time to blend. You can also dress it up by keeping the tortillas whole and rolling the chicken mixture into enchiladas. If you do this, I’d recommend reserving about 1/2 of the soup mixture and adding chicken to the other half. Fill your tortillas with the chicken mixture and pour the reserved “soup” mixture over the top before baking.
This casserole is just plain good! There’s something comforting about creamy rice and chicken with a hint of rosemary. And the nutty flavor of pecans along with the mandarin oranges is a taste sensation that will make your mouth sing!
This recipe came together after I saw a picture of a white navy bean soup with corn in it. Creamy and delicious, this hearty soup makes a super satisfying lunch or dinner. Try it with real bacon bits sprinkled on top, too! –Mellyn
Yield: 7 cups
3 tablespoons white bean flour*
1/4 cup flour — (optional, add it if you’d like a thicker soup)
2 tablespoons dry milk powder
1/4 teaspoon garlic powder
1 Tablespoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups water
1 teaspoon cumin
2 15-ounce cans white beans, drained and rinsed — or 1 cup of dry beans cooked to yield about 3 cups beans
1 15-ounce can corn, undrained
1 4-ounce can diced green chiles
1/3 cup parmesan cheese
1 7.6-ounce can table cream
Whisk bean flour, flour, dry milk powder, garlic, onion, salt and pepper into water until smooth.
Bring to a boil. Boil and stir for 1-2 minutes.
Add cumin, white beans, corn and diced green chiles and heat until near boiling.
Stir in parmesan cheese and table cream. Heat until dissolved and warm, but DON’T boil it or the cream will curdle!
*I can’t guarantee a good substitution for this since I’ve never made it any other way, but you could try 3/4 cup canned navy beans blended with liquid or try 4 tablespoons of butter and whisk the flour into it until it’s bubbly, adding the other dry ingredients after the 2 1/2 cups of water.