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Friday, July 05, 2013

Buttermilk Cornmeal Peach Muffins

The original called for strawberries, and I replaced their egg with the prepared powdered egg replacer.

Below is the original recipe. They also give you a suggestion for a savory mufin.

Cornmeal Buttermilk Muffins
Makes 6, moist muffins.

For the muffins:
3/4 cup (3 3/8 ounces) all purpose flour
1/3 cup (1 1/3 ounces) finely ground yellow cornmeal
1/3 cup (2 3/8 ounces) granulated sugar
2 teaspoons baking powder
1/4 teaspoon table salt
1/2 cup buttermilk, at room temperature
1 large egg, at room temperature
3 tablespoons canola or vegetable oil
1/2 teaspoon pure vanilla extract
6 ounces strawberries, stemmed & coarsely chopped (about 1 packed cup)

To make the muffins:

Position an oven rack in the center of the oven. Heat oven to 350°F. Line 6 regular-sized muffin cups with paper or foil liners.
In a medium bowl, combine the flour, cornmeal, sugar, baking powder and salt. Whisk until well blended. Measure the buttermilk using a 2 cup glass measureI (if you don’t have one, measure the buttermilk and pour into a small bowl). Add the egg, oil and vanilla and mix with a table fork until well blended. Pour the liquid over the dry ingredients and add the strawberries. Using a rubber spatula, gently fold (no stirring) until just blended.
Portion the batter evenly among the prepared muffin cups (1/4 cup of batter per cup will be about three-quarters of the way full). Bake until the tops are pale golden brown and a pick inserted in the center comes out clean, 18 to 20 minutes. Move to a wire rack and let cool for 15 minutes. Carefully remove the muffins from the pan and set them on a wire rack. Serve immediately or cool completely and stow in an air-tight container at room temperature for up to 2 days. I like them best when they are served warm so please reheat before serving.

Cranberry Lime Iced Tea
Cranberry Lime Iced Tea
This iced tea makes you feel special.


6 packets of cranberry tea. I use organic herbal tea (but that’s cuz I’m allergic to caffeine). You can use herbal or not.

6 to 8 cups of water

1 lime sliced thinly



In a large microwave-proof bowl add six to eight cups of water. Open the tea bags and float them in the water. Microwave until the water just about boils, which is two minutes on high for my microwave. Remove from microwave and let set for five to 15 minutes. Gently stir.

Carefully remove the tea bags with a spoon. Be really careful so you don’t split any of them or you’ll have to strain your tea. If you get them all out you can put them in a bowl and save them and likely get a second batch of tea from the same tea bags.

The tea will be a lovely pink color.
When it cools down for 10 minutes or so, pour the tea over a large pitcher half-filled with ice. (Alternatively you can store the iced tea in the pitcher in your fridge with the lime and add ice later)

Add the lime slices and stir. As the tea sits the lime will ooze out a bit. If you like more lime flavor you can add some lime juice or put slices of lime into the individual glasses.

Pour the iced tea into tall glasses filled with more ice. Serve.

Store leftovers in the refrigerator

P.S. You’ve probably figured out you can do this with several other flavors of tea too! Experiment and ...

Buttermilk Blueberry Pancakes
You Need,
Plain flour-1 cup
Sugar-3 tbsp
Baking powder-1/4 tsp
Butter-2 1/2 tbsp, melted
Blueberries-3/4 cup
Buttermilk -1 cup
Salt a pinch
Honey for serving
How I Make,
Sift flour together with baking powder,sugar,flour,and salt in large bowl.
Add melted butter and buttermilk in another bowl.Whisk till smooth.
Pour the mixture into flours.
Now add blueberry.
Heat frying pan,add little butter on the pan,then pour a ladleful of batter.
Cook for 1-2 minutes,then turn over and cook the other side.Repeat with remaining batter.
Serve with honey or your favorite sauces.

  Member Comments About This Blog Post:

BROWNSUGAR2828 10/4/2013 4:16PM

    That sounds really good. I found some really yummy recipes on SP Recipes that I absolutely love and go to over and over! I love trying out new recipes.

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CYND59 7/5/2013 8:56AM

    I do not eat or drink dairy products but I wonder if it would work using Soy or almond milk? The recipe sounds yummy.

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My goals for the summer challenge

Sunday, June 23, 2013

Get under 200 pounds! - my scale is acting up so a got an early look at this one:)
Drink more liquid - at least 1 litre plain water
Try to get out for a walk every day, even if it is a short one
Be more active on the boards - managing this

  Member Comments About This Blog Post:

CRAFTINWIFE 6/24/2013 12:04PM

    emoticon goals!!


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KEEPITSIMPLE_ 6/24/2013 8:34AM

    emoticon emoticon emoticon

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NYARAMULA 6/24/2013 1:21AM


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GYPSYROVER 6/23/2013 8:20PM

    emoticon Wishing you every success in your challenge! emoticon emoticon

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What I did and what I need to improve- Hyacinth Challenge Report

Friday, May 10, 2013

So...lost a total of 3.8 pounds over the 8 weeks...ALMOST 1/2 pound a week...went to the gym a couple times during the challenge...not the greatest but better than before. Drinking a little bit more liquid. Found a couple yummy lunch recipes for when I get a job again.



Friday, April 19, 2013 I tried out a couple recipes for lunches and I've managed to do the three walks a week ... Been drinking more but not plain water. Haven't gone to the gym all in all...mixed bag

  Member Comments About This Blog Post:

LAWANDMUSIC 4/19/2013 4:03PM

    OK. But improvement is great!

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Healthy Recipes!

Saturday, April 06, 2013

Round 1...Colleen's Chickpea Burgers with Tahini Sauce
Verdict...they were really crumbly so did not hold together well, but they tasted absolutely amazing!...and might totally use the sauce on other things too:)
Rating: My mom says 10 out of 10...i agree for taste, but work and crumblyness makes it maybe an 8 or 8.5...lots of ingredients to mix together.
Round 2...
Celery Soup I
3 cups celery (cut in one-half inch pieces) 1 slice onion
3 tablespoons butter
1 pint boiling water 1/4 cup flour
21/2 cups milk Salt and pepper
Wash and scrape celery before cutting in pieces, cook in boiling water until soft, and rub through a sieve. Scald milk with the onion, remove onion, and add milk to celery. Bind with butter and flour cooked together. Season with salt and pepper. Outer and old stalks of celery may be utilized for soups. Serve with croûtons, crisp crackers, or pulled bread.
This was really easy to is made in 3 sets of ingredients and then all mixed together. Note: Do not...I repeat do not rub celery through a sieve...i gave up after one processors were obviously not invented when this was written. My mom loved it...but you really need a lot of salt (i put 20 shakes but our salt shaker sucks) before it tastes like soup versus hot milk and celery. Would probably add some garlic in next time.
Round 3...
Vegetarian Frittatta with Potato and Onion
Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes


1/4 cup olive oil
1 onion, chopped
4 green onions, chopped (separate the greens from the bottom)
4 cloves garlic, minced
2 medium potatoes, thinly sliced
1 tsp salt
1/2 tsp pepper, divided
1 12 oz package firm tofu
1/4 cup soy sauce
4 tbsp nutritional yeast
cheese (optional)

Preheat oven to 325 degrees. In a large frying pan, sautee the onions, garlic, and bottoms of the green onions in olive oil for 2-3 minutes. Add potatoes, salt and pepper, and sautee for 10-15 minutes, stirring occasionally until potatoes are golden brown.
Blend tofu, soy sauce, and nutritional yeast in a food processor or blender until well mixed. Mixture will be somewhat thick. Add green onions and potatoes and pour into a greased pie pan.

Cook 45-50 minutes, until top is firm and cooked all the way through.

While your frittata is still hot, sprinkle the top with cheese if desired. Allow the frittata to cool slightly before slicing and serving, as this will help it set and firm up a bit more. Enjoy!
And...round 4..."french toast' muffins
⅓ c. butter, melted
½ c. sugar
1 egg (preferably room temperature)
1½ c. all purpose flour
1½ tsp. baking powder
½ tsp. salt
¼ tsp. nutmeg
½ c. milk
Topping (option: cut topping in half*)
½ c. sugar
½ c. butter, melted
1 tsp. cinnamon
Preheat oven to 350F.

In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don’t overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it’s even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar. *May have left-over topping; the extra topping can be used for dipping, while eating the muffins (oh my). Another option is to cut the topping ingredients in half.CONSUME,ENJOY, GO CRAZY!

  Member Comments About This Blog Post:

AMESCALBEAR55 4/15/2013 4:20PM

    These recipes sound great and yummy, thank you for sharing.

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40PUDDLEJUMPER 4/7/2013 5:26AM

    sounds good!!! emoticon

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