Cinnamon Topped Applesauce Muffins

Cinnamon-Topped Applesauce Muffins

  • Servings: 12 muffins
  • Time: 45 minutes
  • Difficulty: easy
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Ingredients:

3/4 c. white flour
1/4 c. whole wheat flourcinnamon
1/4 c. sugar
3 t. baking powder
1/2 t. salt
1 c. oatmeal
1/2 c. raisins
3 T. oil
1 egg, beaten
1/2 c. milk
1 c. applesauce
3 T. sugar
1 t. cinnamon
1/2 t. nutmeg
cooking spray

Directions:

Preheat oven to 425°.

Sift the flours, sugar, baking powder, and salt together. Add and stir together the oatmeal and raisins, coating the raisins so they do not stick together.

In a separate bowl mix together the oil, egg, milk, and applesauce. Add this mixture to the dry ingredients just until moistened making sure not to over mix.

Grease cupcake tins and fill about 3/4 of the way full. Spray the tops of each of the cupcakes with cooking spray and sprinkle with plenty of the topping below.

Topping: Mix together sugar, cinnamon, and nutmeg.

Bake until toothpick inserted comes out clean, about 15 minutes at 425°.

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Adapted from More-With-Less cookbook, “Cinnamon-Topped Oatmeal Muffins”, pg. 71

More With Less: Cooking Adventure: Italian Beans and Pasta

spag 2

6. Italian Beans and Pasta, pg. 104

Another recipe from the More-With-Less Cookbook. (Here is where I started this journey.)

Rating for this was 5.5 of 8. Some did not like the feeling or taste of beans in the recipe with the noodles.

I pretty much followed most of this recipe.

I added canned beans instead of soaking beans for the recipe. The combination of beans I used was 2 cans of black beans and 1 can of red kidney beans. That is about half of the amount of beans called for in the recipe. Our family is not really big on beans mixed into stuff they are used to a different way. For example adding beans to spaghetti sauce even seemed weird to me. But I did add about half the recommended amount

I used 6 large sweet Italian sausage that I cut up for the recipe. The garlic and onion I kept the same.

I added the following for tomato things: 3 cans diced tomatoes, 1 can of stewed tomatoes, and 2 8oz. cans of tomato sauce. I did not have another choice for these and they worked out quite well. These were the regular soup size cans of tomatoes.

I followed the rest of the recipe the same. I didn’t have dark corn syrup so I added a tablespoon of molasses to the recipe also.

ONE BIG DIFFERENCE!! I did not add the noodles to the sauce, I served it on top but gave the choice of having it on the side just in case a child did not like it.

We served ours with homemade garlic bread and cheese.

Have fun with the recipe!! Enjoy 🙂

Recipe use law: “Mere listings of ingredients as in recipes, formulas, compounds, or prescriptions are not subject to copyright protection. However, when a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a combination of recipes, as in a cookbook, there may be a basis for copyright protection.” obtained here.

spag 1

More With Less: Cooking Adventure: Cinnamon-Topped Oatmeal Muffins

 cinnamon

5. Cinnamon-Topped Oatmeal Muffins, pg. 71

Another recipe from the More-With-Less Cookbook. (Here is where I started this journey.)

Rating for this was 7 of 8.

As usual I did not follow the recipe as written. Sometimes I do, but usually I do not.

My changes?

In the first list of sifted ingredients I used 3/4 cups of white flour and 1/4 cup of whole wheat flour. I like the taste of a bit of whole wheat flour in a muffin or biscuit. The rest of the ingredients stayed the same in that section.

I used the recommended amount of oatmeal and raisins.

BUT that section where the wet ingredients are added, I did change those a bit. Well, more than a bit… I liked the idea of adding applesauce to the recipe so instead of a full cup of milk I added 1/2 cup and 1 cup of natural applesauce. It seemed a bit wet so I added and extra 1/3 cup of whole wheat flour. If I did this recipe again I would not add the extra flour, 20/20 hindsight.

In the topping I changed that also. I sprayed the tops with non-stick cooking spray and then sprinkled them with a mixture of 3 T. sugar, 1 tsp. cinnamon, and 1/2 tsp nutmeg.

These came out wonderful. I doubled the recipe and all but 4 were gone when we left for church.

Have fun with the recipe!! Enjoy 🙂

Recipe use law: “Mere listings of ingredients as in recipes, formulas, compounds, or prescriptions are not subject to copyright protection. However, when a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a combination of recipes, as in a cookbook, there may be a basis for copyright protection.” obtained here.

More With Less: Cooking Adventure: Whipped Topping – 1

whipped topping pic

4. Whipped Topping – 1, pg. 281

Another recipe from the More-With-Less Cookbook. (Here is where I started this journey.)

This is a recipe we have made in the past. It has been a while and I had totally forgotten this recipe was in the book. It is listed under “Topping, Whipped – 1” in the index.

Rating for this was 8 of 8 when we have made it before. This time it was a 5 of 8 due to one change I made which I will not do again.

I did chill the bowl and water in the upright freezer till the bowl had a bit of ice forming on the sides. I did follow the recipe almost as written except for…

When I have made this previously I had made a note in the cookbook for myself to remind me to decrease the lemon juice to 1 T. and add 2 t. of vanilla. Well I did not have any lemon juice and what a difference that made. It needs that lemon juice to make it taste right. Just having the vanilla in it made it kind of taste like evaporated milk. We used this on the Applesauce Bread Pudding recipe from the cookbook.

The funny thing about this recipe is that it fluffs up just like real whipped topping and holds its shape fairly well when serving. It just surprises me each time.

I was talking with my grandmother yesterday about the amazing usefulness of powdered milk. I shared that we had made this recipe and she is so excited to try it. She said how she enjoyed using powdered milk to make custard and extending a gallon of regular milk. Love my gramma 🙂

Have fun with the recipe!! Enjoy 🙂

Recipe use law: “Mere listings of ingredients as in recipes, formulas, compounds, or prescriptions are not subject to copyright protection. However, when a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a combination of recipes, as in a cookbook, there may be a basis for copyright protection.” obtained here.

More With Less: Cooking Adventure: Applesauce Bread Pudding

applesauce

3. Applesauce Bread Pudding, pg. 269 

I decided to try a dessert recipe from the More-With-Less Cookbook. (Here is where I started this journey.)

I had some applesauce in the cabinet so I decided to try this recipe. The rating is 6 of 8. Some of my children do not like bread pudding at all so I think that is why they did not like the recipe. The recipe actually came out wonderful.

I actually followed this recipe mostly as written. The only change I made was I did not remember to reserve the 1/2 c. applesauce so the top did not have that on it.

I did double the recipe and used (2) 9 x 9 baking dishes. It doubled easily. I also did not have any dry bread on hand so I toasted the slices of bread in the oven while my husband made garlic bread. Just to save on electricity since the oven was on anyway.

I did use whole wheat store bought bread because that is what I had. I did let the egg mixture soak into the bread before baking. It seemed like the egg mixture would form a custard on top if I did not let it soak in first.

I did refrigerate the second pan of bread pudding. Some of the children had it for breakfast the next morning and the rest of the bread pudding I cut into squares and brought as a dessert to a meeting I had that day. I stayed together very well and formed nice squares for picking up with your fingers to eat. The ladies loved it.

What would I do different next time? I think I would add half the egg mixture before adding the bread to the baking dish. I would also decrease the amount of nutmeg and cinnamon I used. The recipe is probably correct but I just sprinkled and did not measure it out. Measuring it out would have been better.

The Whipped Topping – 1 recipe from the cookbook in the picture below will be on my blog also.

Have fun with the recipe!! Enjoy 🙂

Recipe use law: “Mere listings of ingredients as in recipes, formulas, compounds, or prescriptions are not subject to copyright protection. However, when a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a combination of recipes, as in a cookbook, there may be a basis for copyright protection.” obtained here.

whipped topping pic

More With Less: Cooking Adventure: Chinese Meatballs

chinese meatballs

2. Chinese Meatballs, pg. 170

I had some more hamburger leftover from this weekend so I decided to try another hamburger recipe from the More-With-Less Cookbook. (Here is where I started this journey.)

This recipe did not come out that great. 5.5 out of 8. The kids said they would eat it again if I made it but asked if I would cut down on the amount of vinegar next time.

As usual I did not follow the recipe exactly. The only part I did do correctly was that sauce mixture that ended up containing too much vinegar. Should have gone with my gut and reduced it then.

I used carrots, onions, mushrooms, green beans, garlic, celery, and crushed pineapple for that first stir fry section instead of what was there.

I only used 1 pound of ground beef to make the meatballs.

The sauce was changed a bit. I added one full cup of brown sugar and vinegar instead of the 3/4 cup. I also upped the soy sauce to 4 T and the cornstarch to 4 T also.

If I was to make this again I would definitely reduce the amount of vinegar. It was a strong taste even after cooking it off for a while. Some of us thought it was great but others did not.

I did cook this in separate pans and combine them after because I made a huge batch of it. My adapted recipe is on this blog called “Sweet and Sour Meatballs”.

Have fun with the recipe!! Enjoy 🙂

Recipe use law: “Mere listings of ingredients as in recipes, formulas, compounds, or prescriptions are not subject to copyright protection. However, when a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a combination of recipes, as in a cookbook, there may be a basis for copyright protection.” obtained here.

Sweet and Sour Meatballs

Sweet and Sour Meatballs

  • Servings: 8-10
  • Time: 1 hr
  • Difficulty: easy
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Ingredients:

3 c. julienned carrots (like match sticks) about 6 large
2 c. sliced celery, about 8 stalks
1 large onion choppedchinese meatballs
1 T. crushed garlic
1 can of green beans
2 small cans of mushroom stems and pieces
1 can of crushed pineapple (save the juice)
1 lb. of hamburger
1 c. brown sugar
1/2 c. vinegar
4 T. soy sauce
1 t. ginger
juice from pineapple
3-4 T. cornstarch
3 c. rice
water to cook rice

Directions:

Start rice cooking so it will be done when the rest of the recipe is finished.
Form hamburger into very small meatballs and brown in a skillet. Set aside.
Start stir frying the carrots. When they are about halfway done add the celery. When the celery is nearly done add the green beans to heat through. Set aside.
Fry the onions. When the onions are almost done add the mushrooms and garlic. (I actually used separate pans and cooked the onions and carrots during the same time period.)
Combine the brown sugar, vinegar, soy sauce, ginger, juice from the pineapple, and cornstarch.
In a large pot add a little oil and then the meatballs. Add the pineapple and pour the liquid mixture over the meatballs and let it start to thicken. Add the rest of the vegetables to the meatball mixture. Heat until thickened.
Serve over rice.

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Adapted from More-With-Less cookbook, “Chinese Meatballs”, pg. 170