Any Home Bakers Here?

[ronott1]

thanks--I'll look for them. I wish I could get some green veggies in him without him knowing or tasting them! he has finally accepted drinking smoothies with fruit and greens. When he drinks one he acts like Mr. Nutrition

I make chicken stock and add broccoli, asparagus and etc. to it. It gives some of the nutrition of those veggies to the soup and the picky eaters do not notice too much.

They do detect bell peppers though....

 

[cheepteach]

does the stock turn green?

 

[ronott1]

does the stock turn green?

Not too much--It gets color from the chicken bones too.

 

[cheepteach]

ok thanks I'll try anything once!

 

[sunflour]

Heavenly!

Mind if I join? I've been following this thread for awhile, drooling over all the yumminess! I'm not a HUGE baker but I have my moments!

Hi Chicks Galore3,

I'm not a huge bake either….if I was I would be HUGE

. But, baking is so much more fun than routine cooking

Love your article on chicken diapers.

 

[N F C]

Ok, this is definitely not a 'baking' recipe but it was so good I want to share it. We were finally able to grow enough green tomatillos to make salsa verde with it. So good on enchiladas, breakfast burritos and nachos, now I wish I had planted more tomatillos!

TOMATILLO SALSA VERDE
1 lb. tomatillos, husked
1/2 C finely chopped onion
1 tsp. minced garlic
1 Serrano chile pepper, minced (I used a roasted poblano pepper instead)
2 Tab. chopped cilantro
1 Tab chopped oregano
1/2 - 1 tsp. ground cumin
1 1/2 tsp salt
2 C water (this was way too much, next time I'll only use about 3/4 to 1 C water)

* Put all ingredients in a saucepan.
* Bring to a boil over high heat, then reduce heat to medium-low and simmer until tomatillos are soft (approx. 10-15 minutes).
* Using a blender, carefully puree until smooth.

 

[Chicks Galore3]

Ok, this is definitely not a 'baking' recipe but it was so good I want to share it. We were finally able to grow enough green tomatillos to make salsa verde with it. So good on enchiladas, breakfast burritos and nachos, now I wish I had planted more tomatillos!

TOMATILLO SALSA VERDE
1 lb. tomatillos, husked
1/2 C finely chopped onion
1 tsp. minced garlic
1 Serrano chile pepper, minced (I used a roasted poblano pepper instead)
2 Tab. chopped cilantro
1 Tab chopped oregano
1/2 - 1 tsp. ground cumin
1 1/2 tsp salt
2 C water (this was way too much, next time I'll only use about 3/4 to 1 C water)

* Put all ingredients in a saucepan.
* Bring to a boil over high heat, then reduce heat to medium-low and simmer until tomatillos are soft (approx. 10-15 minutes).
* Using a blender, carefully puree until smooth.

Oh yum! We always plant lots of tomatoes and make a lot of salsa...this would be fun to try!

 

[N F C]

Hi @Chicks Galore3 ! We like to make our own tomato salsa too but this green one was so nice for a change.

The tomatillos were pretty easy to grow. I started them from seed in trays then set them out in the garden when the plant were big enough. You have to plant several together for pollination and they do need frequent watering but other than that, they were easy.

Always fun to try something new, whether in the garden or in the kitchen, and when you can combine the two...that's even better!

Hope you're having a good Saturday.

 

[Chicks Galore3]

I went to make pumpkin muffins today and discovered we don't have any pumpkin.

So I made cinnamon muffins instead....close second.

This recipe is easy and I always get a lot of compliments on it.

Cinnamon Muffins

3/4 butter, softened
3/4 cup sugar
1 tsp vanilla extract
2 eggs
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1 cup sour cream

Topping:
1/3 cup sugar
1 tablespoon cinnamon

Directions:

Heat oven to 375*. In mixing bowl, cream eggs and sugar. Beat in eggs and vanilla. Mix in dry ingredients. Beat in sour cream. (If you couldn't tell, beating the snot out of this is the key to making it light and fluffy! If you stick a spoon in it and it makes a "schliiooop" sound, it's perfect!) Put muffin papers in your muffin tin. Drop 1 tablespoon or so of batter into each cup. Sprinkle the cinnamon topping by teaspoonful onto the muffins. Top with another tablespoon of matter and another sprinkling of the cinnamon topping. Bake for 15-20 minutes. Makes about 18 muffins.

I like my muffins not so cinnamon-y so I only put a half a teaspoon of topping each layer. My sister, on the other hand, puts a heaping teaspoon. Whatever floats your boat!

 

[N F C]

Sounds good, thanks for sharing! I'd probably do like your sister...love cinnamon!