VEGETARIAN RECIPES for newbies and the rest of us
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Starshine:
mustangsally10:
Here is Macca's Meatless Monday for 10/5/09 "A Dal In The Life" This recipe is from Starshine who dedicates it to George Harrison
Thanks
My pleasure Starshine Thanks for your help Here is a delicious Fall salad from Mark Bittman (serves 4) ROASTED SWEET POTATOES with BLACK BEANS and CHILI DRESSING This is so yummy medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks 1 large onion, preferably red, chopped 1/2 cup extra virgin olive oil Salt and freshly ground black pepper 1 to 2 tablespoons minced fresh hot chili, like jalapeño 1 clove garlic, peeled Juice of 2 limes 2 cups cooked black beans, drained (canned are fine) 1 red or yellow bell pepper, seeded and finely diced 1 cup chopped fresh cilantro. 1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing. 2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended. 3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day. Enjoy
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2: Hello Hope everyone is doing great Here is Macca's Meatless Monday for 10/12/09 What goes on (your pizza)?
Enjoy -
Hello Mustang darlin'!! These pizzas' look fantabulous!!! I'm sorry I haven't posted my recipe yet....I've been looking through some books and I've got a couple I will post shortly... Okey, dokey....."I'LL BE BACK "....
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boy does that pizza sound great
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Howdy Mustang!! Told ya I'd be back Hey kiddo, this is one of my favorites to make at this time of year...especially at THANKSGIVING instead of a Pumpkin Pie just for a change of pace. Here goes: BRENDA'S PUMPKIN CAKE ROLL (spicy pumpkin cake rolled with a sweetened cream cheese filling) 3 eggs l cup of sugar 2/3 cup of canned pumpkin 3/4 cup all-purpose flour l teaspoon baking powder 2 teaspoons cinnamon 1/2 teaspoon nutmeg l teaspoon ground ginger Place eggs in bowl and beat for l minute. Gradually sprinkle in sugar; beat for 4 minutes. Reduce to Stir Speed and add pumpkin. Combine flour, baking powder, cinnnamon, nutmeg, and ground ginger. At slow speed, gradually add flour mixture to egg mixture, for about a minute. Line 9 X 13 X 3/4-inch jelly roll pan with waxed paper and grease well. Pour mixture into pan and bake at 375 for 12 to 13 minutes. Remove from oven and immediately turn onto a towel sprinkled with powdered sugar. Remove waxed paper and roll cake and towel together, place on rack to cool completely. When cool, unroll cake and spread with CREAM CHEESE filling. Reroll and sprinkle with powdered sugar. CREAM CHEESE FILLING: l package (8 0z.) dream cheese, softened 4 teaspoons butter or margarine 1/2 teaspoon vanilla l cup powdered sugar Place all ingredients in bowl. Beat at medium speed until thoroughly combined. Hope you like it as much as I do!!! P.S. Last time I added chopped walnuts to the cake mix and I liked it even better....gave it some texture and crunch
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Claudia611:
Howdy Mustang!! Told ya I'd be back Hey kiddo, this is one of my favorites to make at this time of year...especially at THANKSGIVING instead of a Pumpkin Pie just for a change of pace. Here goes: BRENDA'S PUMPKIN CAKE ROLL (spicy pumpkin cake rolled with a sweetened cream cheese filling) 3 eggs l cup of sugar 2/3 cup of canned pumpkin 3/4 cup all-purpose flour l teaspoon baking powder 2 teaspoons cinnamon 1/2 teaspoon nutmeg l teaspoon ground ginger Place eggs in bowl and beat for l minute. Gradually sprinkle in sugar; beat for 4 minutes. Reduce to Stir Speed and add pumpkin. Combine flour, baking powder, cinnnamon, nutmeg, and ground ginger. At slow speed, gradually add flour mixture to egg mixture, for about a minute. Line 9 X 13 X 3/4-inch jelly roll pan with waxed paper and grease well. Pour mixture into pan and bake at 375 for 12 to 13 minutes. Remove from oven and immediately turn onto a towel sprinkled with powdered sugar. Remove waxed paper and roll cake and towel together, place on rack to cool completely. When cool, unroll cake and spread with CREAM CHEESE filling. Reroll and sprinkle with powdered sugar. CREAM CHEESE FILLING: l package (8 0z.) dream cheese, softened 4 teaspoons butter or margarine 1/2 teaspoon vanilla l cup powdered sugar Place all ingredients in bowl. Beat at medium speed until thoroughly combined. Hope you like it as much as I do!!! P.S. Last time I added chopped walnuts to the cake mix and I liked it even better....gave it some texture and crunch
YUM-0 Thanks Claudia I've never made a jelly roll cake but always wanted to so looks like this thanksgiving will be my first. I love me some cream cheese filling Will let you know how it turns out for me Macca's Meatless Monday for 10/19/09..... Too Much Grain
Enjoy! -
Hey....good luck with the Pumpkin Roll, Mustang!! I think you'll really enjoy it, just be careful when rolling it up....not too tight!! Anyway, here's a CUPCAKE recipe that is to die for!! I know it's rich and decadent, but it worth every calorie when you taste them...OMG!! The coconut and the cream cheese are great together and the almond extract takes it over the top!! COCONUT CUPCAKES: 3/4 LB. (3 sticks) unsalted butter (room temp.) 2 cups sugar 5 x-large eggs @ room temp. l l/2 teasp. pure vanilla extract l l/2 teasp. pure almond extract 3 cups flour l teasp. baking powder l/2 teasp. baking soda l cup buttermilk l/2 teasp. kosher salt l4 ounces sweetened shredded coconut FOR THE FROSTING; l pound Cream Cheese @ room emperature 3/4 pound (3 sticks) unsalted butter @ room temperature l teaspoon pur vanilla extract l/2 teaspoon pur almond extract l l/2 pounds of confectionser's sugar, sifted DIRECTIONS: Preheat the oven to 325 degrees F. With mixer, cream the butter and sugar on high until light and fluffy (about 5 minutes). With mixer on low speed, all eggs, l @ a time scraping down bowl after each addition. Add vanilla and almond extracts and mix well. In seperate bowl, sift flour, baking powder, baking soda and salt. In 3 parts, alternately add the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut. Line a muffin pan with paper liners. Fill cup liner to top with batter. Bake 25 to 35 minutes, until tops are bown and toothpick come out clean. Allow to cool in pan 15 minutes. Remove to baking rack and cool completely. Meanwhile, make frosting. On low speed cream together the cream cheese , butter, and vanilla and almond extracts. Add the confectioners sugar and mix until smooth. Frost the cupcakes and sprinkle with coconut!!! ENJOY EVERYONE!!!
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Claudia611:
Hey....good luck with the Pumpkin Roll, Mustang!! I think you'll really enjoy it, just be careful when rolling it up....not too tight!! Anyway, here's a CUPCAKE recipe that is to die for!! I know it's rich and decadent, but it worth every calorie when you taste them...OMG!! The coconut and the cream cheese are great together and the almond extract takes it over the top!! COCONUT CUPCAKES: 3/4 LB. (3 sticks) unsalted butter (room temp.) 2 cups sugar 5 x-large eggs @ room temp. l l/2 teasp. pure vanilla extract l l/2 teasp. pure almond extract 3 cups flour l teasp. baking powder l/2 teasp. baking soda l cup buttermilk l/2 teasp. kosher salt l4 ounces sweetened shredded coconut FOR THE FROSTING; l pound Cream Cheese @ room emperature 3/4 pound (3 sticks) unsalted butter @ room temperature l teaspoon pur vanilla extract l/2 teaspoon pur almond extract l l/2 pounds of confectionser's sugar, sifted DIRECTIONS: Preheat the oven to 325 degrees F. With mixer, cream the butter and sugar on high until light and fluffy (about 5 minutes). With mixer on low speed, all eggs, l @ a time scraping down bowl after each addition. Add vanilla and almond extracts and mix well. In seperate bowl, sift flour, baking powder, baking soda and salt. In 3 parts, alternately add the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut. Line a muffin pan with paper liners. Fill cup liner to top with batter. Bake 25 to 35 minutes, until tops are bown and toothpick come out clean. Allow to cool in pan 15 minutes. Remove to baking rack and cool completely. Meanwhile, make frosting. On low speed cream together the cream cheese , butter, and vanilla and almond extracts. Add the confectioners sugar and mix until smooth. Frost the cupcakes and sprinkle with coconut!!! ENJOY EVERYONE!!!
2: Claudia your recipes just keep getting yummier Coconut AND Cream Cheese what could be better I love making cupcakes and bought a really cool pan for making giant cupcakes at Target last year. It comes in two parts...here's what it looks like
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mustangsally10:
Claudia611:
Hey....good luck with the Pumpkin Roll, Mustang!! I think you'll really enjoy it, just be careful when rolling it up....not too tight!! Anyway, here's a CUPCAKE recipe that is to die for!! I know it's rich and decadent, but it worth every calorie when you taste them...OMG!! The coconut and the cream cheese are great together and the almond extract takes it over the top!! COCONUT CUPCAKES: 3/4 LB. (3 sticks) unsalted butter (room temp.) 2 cups sugar 5 x-large eggs @ room temp. l l/2 teasp. pure vanilla extract l l/2 teasp. pure almond extract 3 cups flour l teasp. baking powder l/2 teasp. baking soda l cup buttermilk l/2 teasp. kosher salt l4 ounces sweetened shredded coconut FOR THE FROSTING; l pound Cream Cheese @ room emperature 3/4 pound (3 sticks) unsalted butter @ room temperature l teaspoon pur vanilla extract l/2 teaspoon pur almond extract l l/2 pounds of confectionser's sugar, sifted DIRECTIONS: Preheat the oven to 325 degrees F. With mixer, cream the butter and sugar on high until light and fluffy (about 5 minutes). With mixer on low speed, all eggs, l @ a time scraping down bowl after each addition. Add vanilla and almond extracts and mix well. In seperate bowl, sift flour, baking powder, baking soda and salt. In 3 parts, alternately add the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut. Line a muffin pan with paper liners. Fill cup liner to top with batter. Bake 25 to 35 minutes, until tops are bown and toothpick come out clean. Allow to cool in pan 15 minutes. Remove to baking rack and cool completely. Meanwhile, make frosting. On low speed cream together the cream cheese , butter, and vanilla and almond extracts. Add the confectioners sugar and mix until smooth. Frost the cupcakes and sprinkle with coconut!!! ENJOY EVERYONE!!!
2: Claudia your recipes just keep getting yummier Coconut AND Cream Cheese what could be better I love making cupcakes and bought a really cool pan for making giant cupcakes at Target last year. It comes in two parts...here's what it looks like
Mustang....you're a woman after my own heart, I swear Hey, I was just watching a show on Food Network all about a gal who makes those giant cupcakes exclusively!! They looked AWESOME!! similar to the ones you posted in the Wilton Add. Cakes are GREAT, but there is just sumpum' so special about having your own little individual cupcake that's yours and yours alone!! CAPISH??? Anyway, you're Pina Colada Cupcake improvisation sounds SUPERB!! I love pinapple in cake as well...and I think it would work perfectly here. Anyway, thanks for those othere recipes you posted .....just great, and the icing on the cake was THE LONG AND WINDING ROAD???? Later Gater!
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2: Hello Here is Macca's Meatless Monday for 11/2/09 Baby, You Can Dice My Chard
Enjoy! -
2: Hello Everybody Here is Macca's Meatless Monday for 11/9/09.....Glass Onion all about onions
Hope you Enjoy! -
what is on your schedule, for baking and cooking today? I am making the best rasin bran muffin of all time! so simple too. keep it simple, and things will go very well. 5 cups flour 3 cups of sugar(or use 4 cups of clover honey) 5 tsp baking powder 12 ounces of rasin bran(in bulk deptof Whole Foods) 4 farm fresh organic eggs free range 1 cup oil incorporate all ingrediants, by mixing well bake in muffin cups or pans, (oil muffin pan, if using that) bake at 350 for 15 to 20 min or so. Enjoy! " I'm the cook of the house, cook of the house, no matter where I serve my guest, they seam to like my kitchen best, cook of the House"-Lovely Lady Linda's beautiful song!
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2: Hello everybody Cranberry Moon Delight Macca's Meatless Monday for 11/16/09
And here is instruction for lattice crust if you want SUCCOTASH SOUP with BLACK PEPPER CROUTONS This recipe is from Bon Appetit Croutons 1/4 cup (1/2 stick) butter (or butter sub.) 3 cups 1/2-inch cubes crustless sourdough bread (about 8 ounces) 1 teaspoon coarsely cracked black pepper Soup 2 tablespoons (1/4 stick) butter (or butter sub.) 2 cups chopped leeks (white and pale green parts only; about 3 medium) 1/4 cup minced shallots 3 garlic cloves, chopped 6 tablespoons finely chopped fresh Italian parsley 2 tablespoons chopped fresh thyme 1 tablespoon chopped fresh oregano 1 large red bell pepper, cut into 1/4-inch cubes 8 cups low-salt vegetable broth 1 1/2 cups frozen baby lima beans (about 8 ounces) 1 14 3/4-ounce can creamed corn 1 1/2 cups frozen white corn kernels (about 8 ounces) PreparationFor croutons: Melt butter in heavy large skillet over medium heat. Add bread and pepper and stir to coat. Sauté until croutons are golden and crisp on all sides, stirring occasionally, about 12 minutes. Sprinkle with salt. (Can be made 1 day ahead. Cool completely; store airtight at room temperature.) For soup: Melt butter in heavy large pot over medium heat. Add leeks, shallots, and garlic; sauté until leeks are soft, about 5 minutes. Add 4 tablespoons parsley, thyme, and oregano; sauté until fragrant, about 3 minutes. Mix in red bell pepper. Add broth and lima beans and bring soup to boil. Reduce heat to medium-low, cover, and simmer until lima beans are tender, about 10 minutes. Add creamed corn and corn kernels and heat through. Remove soup from heat; season to taste with salt. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Ladle soup into bowls. Top each with some croutons and some of remaining 2 tablespoons parsley. Serve, passing remaining croutons separately. CARROT AND CRANBERRY SALAD WITH FRESH GINGER DRESSING This salad is a take off of the traditional southern carrot and raisin salad popular when I was a child. 7 large green onions 1/2 cup seasoned rice vinegar 2 level tablespoons chopped peeled fresh ginger 4 cups coarsely grated peeled carrots 1/2 cup sweetened dried cranberries Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper. Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat. CREAMED CORN PUDDING 10 to 12 large ears of corn, shucked 4 tablespoons (1/2 stick) butter, divided 2 cups chopped onions 1 cup chopped celery 2 1/2 teaspoons coarse kosher salt, divided 4 large eggs, separated (organic, free range and perfect if you have your own chicks) 1/2 cup crème fraîche or sour cream 1/8 teaspoon freshly ground black pepper print a shopping list for this recipe Using large holes on box grater, grate enough corn into large measuring cup to yield 4 generous cups of thick milky pulp. Preheat oven to 425°F. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 teaspoon coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl. Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, crême fraîche, 1/8 teaspoon pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions. Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding. Bake pudding 15 minutes. Reduce oven temperature to 350°F. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving. PEAR-CRANBERRY CRISP (serves This is a favorite during pear season and makes a delicious light Thanksgiving dessert especially served with vanilla ice cream (soy) 6 cups sliced peeled pear (about 3 pounds) 1 teaspoon cornstarch 1/2 cup fresh cranberries (or more to taste) 1/2 cup apple juice 1/4 cup maple syrup 1 teaspoon vanilla extract 3/4 teaspoon ground ginger 1/8 teaspoon sea salt Cooking spray Topping: 3/4 cup regular oats 3/4 cup whole wheat pastry flour 1/4 cup sugar 1/4 cup chopped pecans 1/4 cup butter, melted or butter sub. 1 teaspoon vanilla extract 1/4 teaspoon sea salt Preheat oven to 375°. To prepare filling, place the pears in a large bowl. Sprinkle with cornstarch; toss well to coat. Stir in cranberries and next 5 ingredients (cranberries through 1/8 teaspoon salt). Spoon pear mixture into a 2-quart baking dish coated with cooking spray. To prepare topping, combine oats and remaining ingredients, tossing until moist. Sprinkle topping in an even layer over pear mixture. Cover with foil; bake at 375° for 40 minutes. Uncover and bake an additional 20 minutes or until topping is golden and fruit mixture is bubbly Getting ready for a veggie Thanksgiving here...how about you : Do you have any Thanksgiving favorite recipes to share : -
Hi Linda I'm making Cranberry Nut Muffins today 2 large eggs 1/2 cup sugar 1/2 cup sweetened applesauce 1/2 cup sour cream 1 teaspoon (packed) grated orange peel 2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup dried cranberries 1/4 cup chopped walnuts Preheat oven to 375°F. Line 12 muffin cups with muffin liners. Using electric mixer, beat eggs and sugar in large bowl until thick and light, about 5 minutes. Add applesauce, sour cream and orange peel and beat until well blended. Stir flour, baking powder, baking soda and salt over mixture; beat until just blended. Stir in cranberries and walnuts. Divide batter among muffin liners. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool. Enjoy
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mustangsally10:
Hi Linda I'm making Cranberry Nut Muffins today 2 large eggs 1/2 cup sugar 1/2 cup sweetened applesauce 1/2 cup sour cream 1 teaspoon (packed) grated orange peel 2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup dried cranberries 1/4 cup chopped walnuts Preheat oven to 375°F. Line 12 muffin cups with muffin liners. Using electric mixer, beat eggs and sugar in large bowl until thick and light, about 5 minutes. Add applesauce, sour cream and orange peel and beat until well blended. Stir flour, baking powder, baking soda and salt over mixture; beat until just blended. Stir in cranberries and walnuts. Divide batter among muffin liners. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool. Enjoy
Hi Mustang!! Great idea!! Cranberry muffins....love em' and I haven't made them in a while. I love your addition of sour cream and applesause. Will definately give this one a go....thanks hun!!
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2: Hi Claudia hope you like the muffins and also hope you have a Happy Thanksgiving! Here is Macca's Meatless Monday for 11/23/09 Thanksgiving at Junior's Farm
recipe is at end of vid ROASTED CORN PUDDING IN ACORN SQUASH from 101 cookbooks another fantastic entree choice 2 small (2 lb.) acorn squash, cut in half lengthwise and seeded 1 tablespoon clarified butter or olive oil 1 cup milk 1 egg plus 2 egg whites 1/2 cup fresh corn kernels (or more if you like) 1/4 teaspoon anise seed, chopped 1/2 cup chopped scallions a tiny pinch of freshly grated nutmeg 1/4 teaspoon fine grain sea salt 1/3 cup grated white cheddar cheese Preheat the oven to 375F degrees with a rack in the middle. Rub the orange flesh of the squash with the butter/oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out - bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender. In a bowl combine the milk, eggs, corn, anise seed, half of the scallions, nutmeg, and salt. Fill each of the squash bowls 3/4 full (see head notes about using leftovers). Carefully transfer the squash back to the oven without spilling (tricky!). Continue baking uncovered for another 30 - 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese. Keep and eye on things, you can go from melted cheese to burnt and inedible in a flash. Serve hot sprinkled with the remaining scallions. Serves 4 - 6. Here are two easy holiday desserts 92.Cranberry Truffles: Heat 1/2 cup simple syrup and 1/2 cup bourbon or water; add 2 cups dried cranberries and steep until soft, 10 to 15 minutes. Drain, reserving the liquid. Pulse the fruit in a food processor, adding just enough liquid so the mixture comes together. Roll spoonfuls of the cranberry filling into balls, then roll them in cocoa, mixed with pulverized nuts if you like. 94.Pumpkin-Tofu Pudding: Purée a package of silken tofu, 2 cups of cooked or canned pumpkin, simple syrup to taste, a splash of brandy and a pinch each of nutmeg and salt. Refrigerate until chilled And here is "Junior's Farm" Have a Happy Thanksgiving Everyone -
I took a 227 gram can of Asparagus and mixed it with a 298 gram can of Cream of Mushroom...and then mixed them together and brought them to a boil for a couple of minutes or so and then spooned it over a large (plastic wrapped) microwave baked n boiled raw fresh sweet potato that I fork mashed and spread margarine on to..........and wah lah! Not bad for a beginner, eh?
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mustangsally10:
Hi Linda I'm making Cranberry Nut Muffins today 2 large eggs 1/2 cup sugar 1/2 cup sweetened applesauce 1/2 cup sour cream 1 teaspoon (packed) grated orange peel 2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup dried cranberries 1/4 cup chopped walnuts Preheat oven to 375°F. Line 12 muffin cups with muffin liners. Using electric mixer, beat eggs and sugar in large bowl until thick and light, about 5 minutes. Add applesauce, sour cream and orange peel and beat until well blended. Stir flour, baking powder, baking soda and salt over mixture; beat until just blended. Stir in cranberries and walnuts. Divide batter among muffin liners. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool. Enjoy
Just wondering...could you replace the cranberries with cranberry sauce? Even if it may colour the muffins pink?
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AngryNinja224:
mustangsally10:
Hi Linda I'm making Cranberry Nut Muffins today 2 large eggs 1/2 cup sugar 1/2 cup sweetened applesauce 1/2 cup sour cream 1 teaspoon (packed) grated orange peel 2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup dried cranberries 1/4 cup chopped walnuts Preheat oven to 375°F. Line 12 muffin cups with muffin liners. Using electric mixer, beat eggs and sugar in large bowl until thick and light, about 5 minutes. Add applesauce, sour cream and orange peel and beat until well blended. Stir flour, baking powder, baking soda and salt over mixture; beat until just blended. Stir in cranberries and walnuts. Divide batter among muffin liners. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool. Enjoy
Just wondering...could you replace the cranberries with cranberry sauce? Even if it may colour the muffins pink?
Hi ninja I don't think cranberry sauce would work very well in this recipe it would add too much moisture. You could use fresh or frozen cranberries..that would probably work. Hope you had a great Thanksgiving
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2: Hello Everybody Macca's Meatless Monday 11/30/09 India India...Whitehouse State Dinner
Enjoy