Carrot Muffins

In the Nisly cookbook, Aunt Becky has a recipe for Carrot Bread. I changed it up a bit to make muffins and am very, very happy with the result. I really love the texture, and I think it comes from the idea of finely shredding the carrots. (Like, "Kraft finally shredded cheese....Kraft finely shredded cheese." Anyone else remember that commercial?)

Beat together:

¾ cup oil

2/3 cup brown sugar

2 eggs

Mix together in another bowl:

1 cup white flour

½ cup whole wheat flour

½ tsp cinnamon

1 tsp soda

½ tsp salt

Add to egg mixture, but do not stir.

Add the following and mix just until everything is combined:

1 ½ tsp vanilla

1 1/3 cup finely shredded carrots (I believe this is the key to the texture of the muffins!)

1/3 – ½ cup finely chopped pineapple and the juice that is on the cutting board after you’re done chopping (I’d guess you could use canned pineapple tidbits or crushed pineapple, if you don’t have fresh)

1/3 cup (or more!) chopped walnuts

Bake in greased muffin pan at 350*F for 12-18 minutes. Do not overbake!! Makes 12 muffins.

Oat and Flax Bread

Robyn asked if I found a different kind of flour for baking bread. No, but I found a recipe that seems to work well with this flour. I added the oatmeal and flax seed because I only have white flour right now and wanted to add some fibre.

Mix together:

2 ½ cups flour (I use white, cause that’s what I have...I’m sure whole wheat would work, too)

1 tbsp salt

3 tbsp sugar

1 heaping cup oatmeal

3 tbsp flax seed (the kind that is “pre-chewed”...ha ha. I can’t remember what it’s called, but it says it doesn’t need to be ground.)

2 tbsp margarine or Crisco

2 tbsp instant or regular yeast

Add:
2 1/3 cups very warm water

Mix together for at least one minute.

Add flour, one cup at a time, kneading well between each cup. When the dough is like bread dough should be, knead it well for 5-10 minutes. (Yes, I do this all by hand, and find it therapeutic. If you have a fancy machine, I have no idea how long to knead it.)

Cover and let rise for 45 minutes. Form into two loaves and let rise again for 25-40 minutes, until almost doubled. Bake at 350 for 30ish minutes.

Sticky Buns

1 C packed brown sugar
1/2 C corn syrup
1/2 C butter
1 C pecans
Cook on medium heat until sugar is dissolved. Add pecans and pour into 9"x13" pan. Place cinnamon buns on top. Bake at 350F until golden on top. Invert onto serving tray. Don't share too many. :-)

Italian Peasant Soup

*the credit for this goes, I believe, to Sabrina's mother-in-law. She made it at their wedding rehearsal and I asked for the recipe.
*another thing - I don't usually use chicken and sausage, since that seems a bit excessive. If you're going to leave one out, I'd leave out the chicken. But for something heartier, it is really good with both!

1 lb. hot Italian sausage, cut into 1" slices (or just scramble fry it)
2 onions, chopped
6 cloves of garlic - uh huh, you heard me, baby
1 lb. boneless, skinless chicken breasts, cut into 1" pieces
2 cans navy beans, or whatever white beans you want to use
2 cans -28 oz total - chicken stock
2 cans - 28 oz total - diced tomatoes, don't drain them!
1 tsp (or more) dried basil
1 tsp (or more) dried oregano
6 C fresh spinach leaves, chopped (I use one pack of chopped frozen spinach, thawed)
parmesan cheese for garnish
*Optional: I added small shell pasta, cooked separately last time and we really liked it like that. Just makes it a little more filling.

Cook sausage and chicken until no longer pink. Drain and add onions and garlic; saute until onions are tender. Add beans, chicken stock, tomatoes and spices. When simmering, add spinach and cook just until wilted.
Serve with parmesan cheese and garlic bread!