1 ⅔ cup all-purpose flour ( For gluten free use Cup4cup MP flour)
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
cinnamon & sugar topping
5 tablespoons butter, melted
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Heat oven to 375 degrees. Line a regular 12 cup muffin tin.
In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.
Add in flour, baking soda, salt, chopped walnuts, and cinnamon and stir slowly together until just combined.
Divide batter evenly among muffin cups. Each muffin cup will be almost to the top. About ¾ full.
Bake 17-19 minutes or until toothpick inserted in center comes out clean and muffins are high and rounded on top. The tops of the muffins should not look wet (that means they’re not fully cooked).
Remove muffins from pan to a cooling rack.
For the cinnamon & sugar topping : Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate small bowl. Dip muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let cool completely.
4 cups Powdered sugar 1 tsp vanilla bean paste 1/4 cup Heavy cream
Preheat the oven to 375 degrees. Line a standard-size muffin tin with paper liners, or if you choose not to use liners, grease and flour each cup thoroughly (be sure to get into all the nooks and crannies to avoid sticking).
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer, combine the butter and sugar and beat until thoroughly combined and very fluffy, about three minutes. Add the five eggs and beat until incorporated, then the vanilla extract.
With the mixer on its lowest speed, add half the flour, then half the buttermilk, followed by the remaining flour and buttermilk. Increase the speed to medium and continue to beat the batter for a another minute, until the texture is uniform and fluffy.
Using a quarter-cup measure or a large cookie/ice cream scoop, fill each muffin cup with batter. To ensure a nice domed top, be sure to fill each to the top; if you prefer flatter, level cupcakes, fill them slightly less.
Bake for 22-25 minutes, until the edges are beginning to brown and a cake tester or toothpick comes out clean. Cool on a baking rack before frosting.
In the bowl of a stand mixer, beat softened butter until light and fluffy. Slowly add 4 cups of powdered sugar, then the cream and vanilla extract. If the frosting is too thin, add more powdered sugar; if it’s too thick, add a bit more cream.
For a decorative design, use a piping bag with the tip of your choice, or simply spread on with a knife. Top with sprinkles and Enjoy!
In a instapot on sauté mode, brown the ground beef over medium high heat. Remove cooked ground beef from pan and set aside.
Cook the onion until soft, about 5 minutes. Add the garlic for the last 30 seconds.
Add the flour and stir to cook for about 1 minute, slowly stir in the beef broth and bring the mixture to a boil.
Pour in the tomato sauce, Italian seasoning, seasoned salt, smoked paprika, chili powder, and garlic powder, stirring to combine. Cover with lid and keep on low heat, stirring occasionally. In a separate pot, boil pasta as listed on back of box. Drain.
Add in the cream and cheese and stir until all the cheese melted. Add back in ground beef and drained pasta. Cook for 2 to 3 minutes more to re-heat ground beef and serve immediately!
This dish is rich in flavor. If you need more liquid for your pasta you can add a little water or beef broth. You could substitute another type of pasta but try to use a similar size for the liquid ratio to work out.
Ingredients: 1½ lbs ground beef I onion, chopped 12 oz pkg frozen peas and carrots 1 pkg brown gravy mix 14.5 0z can low-sodium beef broth 2 Tbsps Worcestershire sauce 32 oz carton refrigerated mashed potatoes
directions In a large skillet or instapot on saute mode cook ground beef and onion until no longer pink; drain and return to skillet. Stir in vegetables, gravy mix, broth and Worcestershire sauce. Bring to a boil, reduce heat, and simmer 5 minutes or until thickened. 2. Heat potatoes according to package directions. 3. Pour meat mixture into a 13×9-inch disposable foil pan. Spoon mashed potatoes over the top and spread until smooth. Let cool.
** Optional if youd like to have a beautiful top like in the photo, apply a thin layer of potatoes. Next, add the rest to a piping bag with a large tip of your choice
4. Cover with plastic wrap and aluminum foil. Label and freeze. 5. When ready to cook, thaw in refrigerator overnight. Remove plastic wrap and aluminum foil. Bake in a 350°F oven approximately 30 minutes or until warmed through. Serve over biscuits or garlic Texas toast, if desired.
SCRATCH KITCHEN HIGH ALTITUDE SURVIVING AND THRIVING
• 2 1/3 cups lukewarm water + 1-1/2 tsp water (for mixing dough)
• 3 teaspoons rapid rise yeast
• 2 teaspoons sugar
• 6 cups all purpose flour
• 2 teaspoons salt
• 1 egg
• 2 tablespoons cool water
• Add the water, yeast and sugar to the bowl of your stand mixer (or to a large mixing bowl if you’re making the bread by hand). Mix together with a fork and let sit for about 5-6 minutes.
• Once the yeast mixture is bubbly, add 5 1/2 cups of the flour and the salt (be sure the salt doesn’t touch the yeast mixture directly – mix it in with the flour first).
• Mix on low speed (if using a stand mixer) until the dough comes together, adding the last half cup of flour as the mixer begins to knead the dough.
• Add an additional teaspoon of water to dough. The dough should pull away from the sides of the bowl with ease but not too sticky. If too wet, add tiny bit of flour.
• Let the mixer knead the dough for about 3-4 minutes on low speed. If making by hand, knead the dough for about 6-7 minutes on a lightly floured surface.
• Remove dough from bowl on floured surface and tuck sides Under into a ball. Lightly oil the bowl.
• Let the ball of dough rest in the kitchen aid bowl to rise for about 1 hour or keep in warm place, and cover the bowl with some plastic wrap. I wrapped it with a towel on top and bottom as well then sat in a heating pad on medium setting. This works great in colder weather climates (I.e. winter months with temps below 40 degrees)
• After 1 hour punch the dough down and scrape the dough out onto a lightly floured surface (flour your hands as well). SAVE THE PLASTIC WRAP FOR LATER.
• To shape the dough, divide the dough in half (this recipe makes two loaves). Roll the first half out into a rectangle about 16 inches by 18 or 20 inches. Roll the longer side of the dough up tightly into a medium-shaped loaf, making sure you roll tightly enough that there are no large gaps of air between the pieces of dough.
• If the corners are not in perfect rectangle as you roll the dough, gently tug on the dough to bring it to meet the rest of the dough.
• Pinch the ends together tightly to seal them and flip the loaf over, placing it on a baking sheet lined with parchment paper or a silicone baking mat.
• Repeat these steps for the second loaf to shape it as well.
• Score the loaves with a sharp knife very carefully, creating 5 or 6 cuts on the top of each loaf about 1/4 inch or 1/2 inch thick.
• Cover the loaves and let them rise for another 20-25 minutes, covered with a clean kitchen towel or plastic wrap from bowl.
• Preheat your oven to 400 degrees Fahrenheit.
• Combine the egg and water in a small bowl and brush the mixture very gently over the top of the bread just before baking.
• Bake the loaves for about 18-20 minutes or until the tops are golden brown. 10 minutes in, rotate the sheet so each bread gets even heat distribution. (Most ovens get hotter on one side)
• Remove the bread from the oven and let it cool almost completely before slicing and serving.
6 medium Yukon potatoes, peel, cut into 1/2” cubes
3 TBSP all purpose flour
4 cups chicken broth/stock
2 cups fresh or frozen corn kernels (thawed, if frozen)
1 can of Carnation Evaporated Milk
1 can of whole milk (use the can of evaporated milk)
1/4 tsp paprika
1/4 tsp sea salt
1/4 tsp pepper
1/4 tsp Old Bay seasonings
1 – 1/2 lbs of salmon fillets, skinned and cut into 2” pieces
1 lemon juiced
1/2 TBSP of dill
1/2 TBSP of parsley
**If you enjoy more herb flavor add 1/2 TBSP more of dill & parsley the original recipe on one of the videos had it up to 2 TBSP. So obviously this is to personal taste.
Melt butter in a large saucepan over medium heat. Add onion and potatoes and cook, stirring often for about 5 minutes. Add flour and cook, stirring constantly for 1 minute. Add broth or stock and bring to a boil, reduce heat, and simmer, cover, 5 minutes or just until potatoes are tender. (My experience is it takes 10 minutes with the Yukon potatoes).
Stir in corn, both types of milk, salt, pepper & paprika. Add salmon and simmer for 4 minutes. Add fresh lemon juice, dill & parsley. Season with additional sea salt & fresh ground pepper, to desired taste.
For best results get everything ready before you start!
Line a rimmed baking sheet with parchment papers, a silicone mat or waxed paper.
Get a large, heavy saucepan and put the sugar, corn syrup and water inside it.
Measure peanuts, butter, vanilla and baking soda so they are ready to add easier.
Put candy thermometer on the side of the saucepan, making sure it doesn’t touch the bottom. You can also regularly check the temp, i use a meat thermometer.
Put the saucepan over medium heat and cook, stirring, until temperature reaches 240 degrees F on the thermometer. Don’t be tempted to turn the heat up to make it go faster!
Add the peanuts and stir constantly until temperature reaches 280 degrees F. I add half a cupmore of peanuts because I love peanuts in ever
Add butter and continue to stir constantly until temperature reaches 300 degrees F, this is the hard crack candy stage.
Once the temperature reaches 300 F immediately take the saucepan off the heat. Add the vanilla extract and baking soda, stirring constantly. (If you add vanilla extract when the pot is still boiling you risk evaporating the vodka in the extract) The candy will foam up as the baking soda is added.
The candy syrup is extremely HOT. Be careful during the next step and use oven mitts in case it splashes as you pour. Pour the syrup onto the parchment lined baking sheet and spread as evenly as possible. Use a spatula or spread it by tilting the cookie sheet. The candy will cool fast, so work quickly.
allow to cool completely which is 30 minutes to an 1 hour.
Break into pieces, either large or small, depending on how your are packaging the peanut brittle. I use a metal cooking spoon.
Sample a piece or two for quality control purposes and store in a air tight container.