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These soft -packed are complemented by a crunchy oat and walnut streusel while the heat of cinnamon and nutmeg add a cozy level of spice. From November/December 2021 issue. 2½ cups (313 grams) all-purpose flour 2 teaspoons (10 grams) baking powder 1 teaspoon (2.25 grams) kosher salt, divided ½ teaspoon (1 gram) ground nutmeg ¾ cup (150 grams) […] LEGGI TUTTO
The classic flavors of ranch dressing— , , onion, and garlic—come together in this delicious quick . Serve slices warm with butter, or top with your favorite fillings for an open-faced sandwich. 2½ cups (313 grams) all-purpose flour 1 tablespoon (12 grams) granulated sugar 1½ teaspoons (7.5 grams) baking powder 1 teaspoon (3 grams) kosher salt 1 teaspoon (3 […] LEGGI TUTTO
Deliciously rich and intensely buttery, these muffins are made to satisfy. Just three ingredients makes a plentiful batch for snacking or they can be served with dinner.
I had considered a lofty baking project for my first post of the New Year, but ultimately decided there will be plenty of time for that later. I’d rather ease into things with something simple and delicious, and this recipe is both.
I found this recipe while digging through a stack of old community cookbooks. I’d never heard of Butter-Me-Nots, and I was intrigued by the incredibly short list of ingredients.
Here they are – all 3 ingredients. Whenever a baking recipe has so few, you can just about bet that one of them is self-rising flour. I keep this type flour on hand because White Lily Self-Rising Flour is the absolute best flour for southern style buttermilk biscuits, and I make those weekly.
Whole milk ricotta is the second ingredient, and if you don’t have that on hand you can swap in full fat sour cream (see my recipe notes). Last but certainly not least, a full cup of melted butter goes right into the batter.
The original recipe suggested baking these in mini muffin tins, and I can understand why. These little morsels are rich, and as the name implies they require nothing extra. Not a single dot more of butter.
I was curious to see if these could be baked in a standard size muffin tin – and they can. My recipe has directions for both sizes of muffins. I had a large muffin hot from the oven, and then wasn’t very hungry for dinner. They are filling!
Just from the oven, the muffins are incredibly tender, so you’ll need to wait a few minutes before transferring them from the pan to a wire rack. Warm, they need little coaxing to split apart in your hands. Tender and rich – it’s hard to describe them further but you’ll see exactly what I mean when you make them.
It’s a little too easy to eat five-ish mini muffins in one sitting. I’ve been snacking on them around 2:00 when my energy wanes. I don’t really get a carb crash with these – it must be all that ricotta!
These will keep for a few days in a zip-top bag, and they return to their original tenderness when re-heated. I find 10-15 seconds in the microwave does the trick for one large or three mini muffins.
[click to print]
3 Ingredient Butter-Me-Not Muffins
Yields 10 muffins, or 2 1/2 dozen mini muffins2 cups (240g) self-rising flour (*see note for substitution)
1 cup (9 oz.) whole milk ricotta cheese
1 cup (2 sticks/226g) unsalted butter, meltedPreheat oven to 400°F.Place the flour in a large mixing bowl. Add the ricotta cheese and melted butter. Use a large spatula or wooden spoon to stir the ingredients together until a thick, pale batter forms.For standard size muffins: Using a standard-size trigger ice cream scoop or a 1/4 cup measure, portion batter by the level scoopfuls into 10 lightly greased cavities of a muffin tin. Bake for 20-22 minutes, or until a toothpick tester comes out with just a few small crumbs clinging to it. If muffin tops are pale, place under the broiler for 2 minutes. The muffins will be tender while warm, so let them cool in the pan for 5 minutes. Gently remove with a fork to a wire rack to cool.For mini muffins: Using a small trigger cookie scoop (4 teaspoon capacity) portion dough into a lghtly greased mini muffin pan (approx. 1 3/4-inch cavities), filling them full to the tops. Bake for 15-17 minutes, or until the muffins are lightly puffed and golden around the edges. Place under the broiler for 2 minutes if the tops are pale. Let cool slightly in the pans, then remove with a toothpick to a wire rack.Serve muffins warm. Store muffins in a plastic bag with a twist-tie (or in a zip-top bag). Reheat before serving. About 10 seconds in the microwave for 1 regular muffin or 3 mini muffins will bring them back to their original tenderness.*Notes:
For homemade self-rising flour, combine 2 cups of all-purpose flour in a bowl with 1 tablespoon of baking powder and 1/2 teaspoon of salt. Whisk to combine. Use in this recipe as a replacement for self-rising flour.If you don’t have ricotta on hand, one 8 oz. container of full fat sour cream can be substituted for the 9 oz. of whole milk ricotta.
link 3 Ingredient Butter Me Not Muffins By Heather Baird Published: Tuesday, January 05, 2021Tuesday, January 05, 2021Three Ingredient Butter-Me-Not Muffins Recipe LEGGI TUTTO
This quick bead was inspired by a 1932 cookbook recipe and uses simple pantry ingredients. It’s rich with peanut butter flavor and can be endlessly varied with a smear of your favorite spread.I’m slightly late to the game with this recipe, as the original was posted to Reddit last year and became internet famous during quarantine. It harks back to a 1930’s Five Roses Flour cookbook published at the height of the Great Depression, and contains recipes for home cooks who may not have a large stock of fresh ingredients.
I did some research before making this recipe because lots of people have made this bread. Almost every account had the same recommendation – more peanut butter. I made the version as written the first time around and agreed with everyone else – more peanut butter!
The second time around I tweaked the amount of peanut butter and added wildflower honey. This was a wonderful improvement! One slice is nearly a meal topped with anything you want to throw at it: Nutella, whipped cream cheese, a drizzle of honey, more peanut butter (and sliced bananas!) – or use it to make the ultimate PB&J sandwich.
There are four stages of simple mixing – first the dry ingredients are whisked together. (I’m using pink salt in the first picture if you’re wondering what that is!) Second, the peanut butter and honey are mixed together in a separate bowl. Third, the peanut butter mixture and milk are added to the dry ingredients. The last step is mixing everything together until a thick, sticky batter is formed.
The batter is scraped into a greased 9×5-inch loaf pan and baked for about an hour. Quick breads usually crack in their centers as they bake, so I often help this along by making a line in the center of the batter using the edge of a rubber spatula.
I checked my loaf at 1 hour and it needed a little longer according to the toothpick test, so I tented it with foil so it wouldn’t over-brown.
The end result is lightly sweet, slightly crumbly, and rich! It’s best enjoyed with a tall glass of ice cold milk. I’m already thinking of making another loaf with a cup of chocolate chips added to the batter, for chocolate-peanut butter cup flavor!
My updated version of this recipe doesn’t stray too far from the original, but I’m including the original formula in the footnotes if you’d like to give it a try first. It’s such a simple bake and I’ll be making some in colder months when we crave a stick-to-your-ribs snack. Enjoy!
Depression Era Peanut Butter BreadYields one 9×5-inch loafCanned evaporated milk can be used in place of fresh milk in this recipe (be sure it’s evaporated milk and not sweetened condensed milk!).2 cups (300g) all-purpose flour1/4 cup (50g) granulated sugar4 teaspoons baking powder1/2 teaspoon fine grain salt1 1/2 cups (387g) creamy peanut butter (tested with shelf-stable JIF)1/4 cup (84g) wildflower honey1 1/3 cups milk (tested with 2%)Preheat oven to 325° F.Combine the flour, sugar, baking powder and salt in a large mixing bowl. Whisk to combine.In a separate bowl, stir together the peanut butter and honey. Add the peanut butter mixture to the dry ingredients along with the milk. Mix using an electric mixer on low speed until just combined. Scrape down the bowl and fold the batter to make sure no streaks of flour remain.Grease a 9×5-inch loaf pan. (I tested this recipe with flour-based baking spray in a dark nonstick pan.) Scrape the batter into the prepared pan and smooth the top. Bake for 1 hour, or until a toothpick tester inserted near the center of the loaf comes out clean. When the bread is done, it should be well-browned on the outside (and your whole kitchen will smell wonderful!). If additional bake time is needed, tent the bread with a piece of aluminum foil so it doesn’t over-brown. My loaf baked was done at 1 hour 15 minutes.Let bread cool 5 minutes in the pan, then turn out onto a wire rack to cool further. Slice using a serrated knife. Serve slices warm smeared with butter, Nutella, peanut butter, cream cheese – your choice! Original recipe from Five Roses Cookbook:Ingredients: 2 cups all-purpose flour, 1/4 cup sugar, 4 teaspoons baking powder, 1/2 teaspoon salt, 1 1/3 cups milk, 1/2 c. peanut butterMethod: Preheat oven to 325 degrees. Mix together dry ingredients. Mix in the milk, then the peanut butter. Scrape into greased loaf pan and bake for about 1 hour.Sources:Five Roses: A Guide to Good Cooking – The original cookbook produced by Five Roses, a Canadian flour company.Glen & Friends Cooking – a video of the making of the original recipe.Reddit r/Old_Recipes – this thread is filled with information and reviews of this bread.
link Depression Era Peanut Butter Bread By Heather Baird Published: Wednesday, August 05, 2020Wednesday, August 05, 2020Depression Era Peanut Butter Bread Recipe LEGGI TUTTO
