The Charmed Kitchen

Homemade Brownies

Keeping with a trend I started a couple of days ago, I will be sharing more recipes for homemade mixes. This one is for brownies. You make a basic mix, then just use it to make brownies whenever you like. Tasty, easy and no ingredients you can’t pronounce. Once you make the basic mix you can add different ingredients and make different frostings for all kinds of fun and easy variations.

Homemade Brownie Mix

7 c. sugar
4 c. all purpose flour
2 1/2  c. cocoa
1 T. plus 1 t. baking powder
1 T. salt
2 c. shortening*
Combine first 5 ingredients. Stir well. Cut in shortening with a pastry blender until mix is crumbly. Place in airtight container store in a cool, dry place or refrigerate up to 6 weeks. Yield: 14 cups.

* You can use butter or coconut oil instead of the shortening- but store mix in fridge. Use within 3 months.

Quick and Easy Brownies

3 c. brownie mix
3 large eggs, beaten
1 1/2  t. vanilla extract
Combine all ingredients, stirring until blended. Spoon into greased and floured 8-inch square pan. Bake at 350 for 35 – 40 minutes. Cool and cut into squares. Yield: 16 brownies.

Variations:

Nutty: Add 1/2 c. chopped pecans to recipe.

Minty: Add 1 t. mint extract.

Minty chip: Add 1/2 c. Andes mint chips

Chip: Add 1/2 c. chocolate chips

Butterscotch: Add 1/2 c. butterscotch chips

Rocky Road: Add 1/2 c. chopped nut and 1 c. mini marshmallows

Peanut butter: Reduce to 2 eggs and add 1/4 c. peanut butter and 1 T. oil

Turtle Brownies: Make a regular batch of brownies. Cool brownies completely in pan on rack. Make caramel layer

Caramel layer
3/4 c. sugar
1/3 c. light corn syrup
3 T. water
1/3 c. heavy cream
1 t. vanilla
1 1/2 c. pecans

In a heavy 3 quart saucepan bring sugar, corn syrup, water and a pinch of salt to a boil, stirring until sugar is dissolved. Continue cooking, without stirring until mixture turns a caramel color. Remove from heat and carefully stir in cream and vanilla. Mixture will bubble and steam. Stir in nuts and spread over brownies. Chill until caramel is set, about 4 hours.
Cut brownies when chilled, but serve room temperature.

Black forest brownies: Make regular brownies, but use only 2 eggs and add 1 c. cherry pie filling. Use extra cherry pie filling to top the brownies when serving. You can also use some whipped cream to top, too.

Easy Chocolate Butter Cream

6 T. butter or margarine, softened
1/3 – 3/4 c. cocoa, depending on how dark you want your frosting.
2 2/3 c. powdered sugar
1/3 c. milk
1 t. vanilla

Cream butter. Combine cocoa and sugar. Beat cocoa mixture in alternately with the milk until frosting is spreading consistency. Beat in vanilla. You may need an additional tablespoon of milk. Makes about 2 cups.

Peanut Butter Frosting

2 T. butter
1/4 c. peanut butter
2 1/2 c. powdered sugar
6 T. whipping cream
1 t. vanilla

Melt butter and peanut butter together. Beat in remaining ingredients. Frosts a small pan of brownies.
Toppings

To vary your favorite brownies you can stir in or top them off with a variety of ingredients. A few suggestions would include:

coconut                                                                                                          chopped nuts
M&M’s
dried fruits
powdered sugar: after brownies are cool, use a doily to make a pattern, then carefully remove the doily
sprinkles
cereals, such as granola or Trix
flavored chips
raisins, plain or yogurt covered
fruit pie fillings

Carrot Oat Bran Muffins

If you haven’t liked bran muffins, you might want to try these. With the addition of carrots and raisins these muffins are moist, light and slightly sweet. They remind me of a cross between a muffin and carrot cake. Vanilla and orange zest makes them fragrant and tasty, too. With plenty of oat bran they also provide healthy dietary fiber. I make these pretty often, then freeze some for later.

Carrot Oat Bran Muffins

1 c. milk or buttermilk
1 c. oat bran
1 egg
1/3 c. oil
3 T. brown sugar
1 t. vanilla
1 t. orange peel
1 c. shredded carrots
1 c. flour (all purpose or whole wheat pastry flour)
1 t. baking powder
1 t. baking soda
½ t. salt
½ c. raisins

In mixing bowl combine oat bran and milk. Add egg, oil, sugar, vanilla, peel and carrots. Beat well. Combine remaining ingredients in small bowl and mix well. Gently fold into bran mixture. Divide batter in 12 muffin cups that are either greased or lined with paper cups. Bake in a preheated 375-degree oven for 20-25 minutes. Makes 12.

Pineapple Cinnamon Scones

This is one of my favorite scone recipes. Pineapple gives them a wonderful flavor combined with a crunchy cinnamon nut topping. What’s not to love? I am always surprised when someone tells me they don’t like scones. Often the comment is that they are too dry. My reply is that you haven’t had a good scone. Good scones are slightly crisp on the outside and tender on the inside. These scones never disappoint.

Pineapple Cinnamon Scones

3 c. flour
1/3 c. sugar
1 T. baking powder
½ t. salt
¾ c. butter
1 (8 oz.) can crushed pineapple in juice, undrained
milk
3 T. chopped nuts
1 T. sugar
½ t. cinnamon

In medium bowl mix together dry ingredients and cut in butter to resemble coarse crumbs. Stir in pineapple and stir until dough starts to hold together. Place dough on lightly floured surface and knead 10-12 strokes until dough holds together, but is tender and soft. When you first start to mix this dough- you might think there is something wrong- that you need to add more liquid. Be patient. There is a lot of moisture in the pineapple and as you mix the dough it WILL come together.  Roll or press dough ½ inch thick and cut out with 2-2 ½ inch biscuit cutter. Place on ungreased baking sheet. Re-roll scraps and cut out remaining dough. Brush scone with milk. Combine remaining ingredients and sprinkle over scones. Bake in a preheated 400-degree oven for about 15 minutes. Makes 21.

Carrot Pasta Sauce

When you think of making a pasta sauce carrots probably aren’t the first thing you think of. Maybe you should. It’s a simple sauce that packs a lot of flavor. The process is simple, just cook carrots and a few other ingredients in stock until the carrots are really tender and most of the liquid is cooked off. Puree, then toss the sauce with pasta, over rice or even with veggies or meats. Simple and very yummy. Here is the recipe.

Carrot Sauce

1 T. oil
1 onion, chopped
1 garlic clove, minced
1 lb. carrots, peeled and sliced
2 c. chicken or vegetable stock
Salt and pepper to taste
1/2 c. cream, half and half or evaporated milk
1-T. fresh dill or 1 t. dried

Hot cooked pasta

Sauté onion in oil until tender. Add garlic, carrots and stack and cook until carrots are very tender. Much of the liquid should have evaporated by then. Place mixture in blender and add cream or milk, mixing until smooth. Add dill and adjust seasonings, tossing over hot pasta to serve. I sometimes top with some shredded Parmesan cheese, too.
Variations: Use sweet potatoes, pumpkin, winter squash or even peas for different tastes.

Vegetable Lo Mein

I make a lot of stir fry dishes. It seems there are countless variations. It’s a great way to use up whatever veggies you have on hand. It also is an easy way to eat more veggies. For dinner with friends the other night I had planned on just doing a stir fry vegetable side dish and I am sure it would have been good.  Adding the noodles really brought it up a notch.  I used some chicken stock, but you could use vegetable stock if you want to make it a vegetarian dish.

 Vegetable Lo Mein

oil

1 medium onion, sliced

3 carrots, peeled and cut into matchsticks

8 oz. sliced mushrooms

8 oz. pea pods, trimmed

1 sweet pepper, seeded and chopped

4 c. shredded Chinese cabbage- you could use any cabbage really or even bok choy

1 c. stock- I used chicken

2 packages ramen noodles, cooked 1 minute and drained*

soy sauce

vegetarian oyster sauce

hot pepper sauce

fresh grated ginger

fresh cilantro or parsley

Heat oil in wok or large skillet and cook the onions until wilted. Add the carrots and stir fry 3 minutes more. Add the mushrooms and pea pods and stir fry 2 more minutes. Add the pepper and Chinese cabbage and stir fry 3 minutes more. Toss in the noodles with the stock and seasonings and cook for about 4-5 minutes or until all in heated through. The noodles will absorb most of the liquid.  Adjust the amount of seasonings to your taste.  Add the fresh herbs right before serving. Serves 6.

* Save the seasoning packets for another use.

Gingersnaps

In a discussion yesterday someone asked for this recipe. I knew I had it and finally found it in an old file folder. The mix is made and then, like other baking mixes, can be used as the base for lots of different cookies. You just store it in the cupboard. The original recipe came from the Extension office I used to work for. It calls for shortening in the recipe. If you don’t want to use shortening you can use butter or coconut oil instead, although the mix has to be kept in the fridge if you do. I’ve included several variations, but you can experiment with more combinations.

Master Cookie Mix

8¾ c. all-purpose flour
¾ c. cornstarch
¼ c. baking powder
1½ t. salt
5 c. sugar
2⅓ c. shortening*

Combine dry ingredients and sift together three times. Cut in shortening with pastry blender or electric mixer until mixture resembles coarse crumbs. Store in a covered container, at room temp, for up to 3 months. Refrigerate if using butter or coconut oil. Makes about 20 cups. When using mix, measure by piling lightly in measuring cup and level off with a knife.

* If you don’t want to use shortening you can use butter or coconut oil. If you do this- store cookie mix in the fridge.

Gingersnaps

3 c. Master Cookie Mix
1 t. grated ginger
1 egg, beaten
¼ c. molasses
2 T. water

Stir ginger into the mix. Combine remaining ingredients and add to the mix. Blend well and chill. Shape dough into 1-inch balls, roll in sugar and place on lightly greased baking sheet. Flatten slightly with the bottom of a glass. Bake at 375 for about 7 minutes. Makes 3 dozen.

Orange Raisin Cookies

3 c. Master Cookie Mix
½ c. brown sugar
1 t. orange zest
2 T. orange juice
2 eggs
½ c. raisins
Combine mix, brown sugar and zest. Combine remaining ingredients and stir into the mix. Drop by teaspoonfuls on lightly greased baking sheet. Bake 10-12 minutes or until might golden. Makes 3 dozen.

Snickerdoodles

2½ c. Master Cookie Mix
½ c. brown sugar
1 t. cream of tartar
¼ t. baking soda
2 eggs, beaten

2 T. sugar
1 t. cinnamon

Mix dry ingredients together, add eggs and mix well. Combine sugar and cinnamon. Form into 1-inch balls and roll in the cinnamon sugar mix. Place on lightly greased baking sheet. Flatten slightly. Bake at 350 for 8-10 minutes. Makes 2 dozen.

Oatmeal Cookies

2 c. Master Cookie Mix
½ c. brown sugar
1 t. baking soda
1 t. cinnamon
½ t. nutmeg
2 eggs, slightly beaten
2 T. water
1½ c. rolled oats
½ c. raisins

Combine dry ingredients. Add the eggs and water and mix. Stir in oatmeal and raisins and mix well. Drop by the teaspoonful onto lightly greased baking sheet. Bake at 350 for 10 minutes. Makes 3 dozen.

Chocolate Chip

3 c. Master Cookie Mix
½ c. brown sugar
2 eggs, beaten
1 T. water
1 t. vanilla
1 c. chocolate chips

Stir mix and brown sugar together. Add the eggs, water and vanilla and mix well. Stir in chips. Drop from a teaspoon onto lightly greased baking sheet. Bake at 350 for 10-12 minutes. Makes 3 dozen.

Peanut Butter

3 c. Master Cookie Mix
½ c. brown sugar
½ t. baking soda
½ c. peanut butter
2 eggs, beaten
Combine mix, brown sugar and baking soda. Add peanut butter and eggs and mix well. Shape dough in balls and place on lightly greased baking sheet. Press crisscross pattern on top with a fork. Bake at 350 for 10 minutes. Makes 3½ dozen.

Butter Cookies

1½ c. Master Cookie Mix
2 T. powdered sugar
¼ c. butter
½ c. finely chopped nuts, optional
Extra powdered sugar for rolling

Combine powdered sugar and butter until smooth. Slowly add the Master Cookie Mix and nuts. Shape dough into small balls and place on ungreased baking sheet. Flatten slightly. Bake at 350 for 8-10 minutes. Cool slightly and roll in powdered sugar. Makes 2 dozen.

Whole Wheat Swiss Bread

This really is a great bread. The dough has Swiss cheese melted into it- giving you great texture and flavor. It is also a cool- rise recipe.  That means the dough is prepared, rested for a bit, shaped and then popped in the fridge to rise. It can be baked several hours later or even the next day. You can prep it in the evening- let it rise in the fridge overnight- and bake it in the morning. Great for when you want homemade bread- but don’t have a long block of time to make it.

Whole Wheat Swiss Bread

3 c. flour

2 ½ -3 c. whole wheat flour

2 packages active dry yeast

2 T. sugar

2 t. salt

1 c. each milk and water

4 oz. diced Swiss cheese

3 T. butter

Oil

Combine 2 cups of the flour with the yeast, sugar and salt in a mixing bowl. Heat together water and milk with cheese and butter until warm, cheese does not have to melt. Add to flour mixture and beat 3 minutes. Stir in remaining white flour and beat 2 minutes. Stir in enough whole wheat flour to make a soft dough. Knead on floured surface until smooth and elastic. Cover with bowl and let rest 20 minutes. Divide dough in half and shape into loaves by rolling out and then rolling into a loaf and sealing seams. Place in greased 8×4 inch loaf pans and brush with oil. Cover with plastic wrap and place in fridge. Chill 2 –24 hours. Remove from fridge and remove plastic wrap allowing to stand while oven preheats. Bake at 375 for 35-40 minutes. Remove from pans and brush with butter. Cool. Makes 2 loaves.

Crab Rangoons

My friend, Kat, was coming over for dinner. I decided to make one of her favorites, Crab Rangoons. These tasty bundles of crabby/ cheesy goodness are so simple to make. Because they are small- I don’t use a lot of oil to deep fry them. Just a couple of cups of oil in a small saucepan- fry a few at a time and you are done in no time at all. We rounded out the dinner with sweet and sour pork, vegetable lo mein and shrimp fried rice.

Crab Rangoons

1 can (6 oz.) crab meat,drained well

1 (8 oz.) package cream cheese

dash of hot sauce

wonton wrappers

oil for frying

Combine crab meat with cream cheese and hot sauce. Place a wonton wrapper on work surface and place a teaspoonful of the crab filling in the middle. Fold 2 corners in to just touch. Take one of the remaining corners and roll up into a tiny roll. Dampen edge with a little water to affix. Repeat with remaining filling. You should get a several dozen. Pour 1-inch of oil into a small saucepan and heat to 350 degrees.  Fry rangoons a few at a time until golden and drain on paper toweling. Keep warm in 300-degree oven until ready to serve- but best served right after you make them. Serve with Sweet and Sour Sauce.

Ham and Papaya Salad

I was going to call this post “Super Simple Supper Salad”, but changed my mind. Since this is about keeping things simple, it seemed right to keep the title simple, too.  I had a busier than normal week. Found myself looking for something fast to make for dinner between classes the other day. It was one of those “rummage through the fridge and hope  something works” moments. With basically three ingredients- and a light dressing – I ended up with a really nice meal. I think it  worked so well because I had a nice mix of flavors that worked well together. I started with the last of the ham from Easter, just a cup (or less) of cubes.  I also had almost half a fresh papaya. Salty and sweet go well together so that made sense. I cubed up the papaya and added it to the bowl with the ham. It needed one more element, at least. Texture was what was lacking. Ham- soft. Papaya- soft. I needed some crunch. I had an English cucumber so I decided to cube up some of that. I didn’t think the salad needed a dressing, but cucumbers are a little bland- so before I added the cucumbers to the dish I took a little cider vinegar, added just a pinch of sugar, salt, pepper and dill. I poured the dressing over the cucumbers cubes and then added them to the ham/papaya mix.

I really liked it. More than I thought I would.

I won’t pretend this was some ground breaking new recipe. You aren’t going to find it on the menu of any fancy restaurants. But simple doesn’t have to mean boring and fast doesn’t have to mean junk. It was really good and was just the sort of meal I needed at that moment.

So rummage around and try new combinations. You’ll have some hits and some misses. Sometimes, you might even get lucky and end up with a really nice, new recipe.  You won’t know until you try.

Sesame Spelt Bagel

If you never made your own bagels- you really should sometime. They are easy to make, and fun, too. In case you didn’t know, the secret to the chewy texture of bagels in that they are boiled in water before being baked. There are so many variations. You can swap out the type of flour or add herbs, seeds, onions, garlic or even fruit.

Bagels began in Austria when a baker in Vienna in 1683 wanted to honor the visiting president of Poland. He created a roll that was round, or shaped like the stirrup on the King’s saddle. The new creation was called beugel, which was a variation of the German word for stirrup. Over time the word evolved into bagel. Because they were made with white flour, everyone, other than the rich considered bagels a special treat for special occasions. Today bagels are found in almost every grocery store throughout the country.

Sesame Spelt Bagels

2 c. bread flour
2 ½- 3 c. spelt flour*
3 T. sugar
1 T. salt
2 pkgs. Yeast
1 ½ c. Water
1 T. oil
1 T. sugar
2 t. salt
1 egg white

Mix 1½ cups flour, 3 tablespoons sugar, 1 tablespoon salt and yeast in a medium bowl. Heat water with oil and add to flour mixture. Beat 2 minutes at medium speed. Add remaining ½ cup of bread flour and beat 1 minute. Stir in enough spelt flour to make a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 8-10 minutes. Set in greased bowl and turn to grease top. Cover and allow to rise in a warm place 1 hour. Punch dough down cover and let rest 15 minutes. Divide dough into 12 pieces and form into smooth balls. Cover with towel and let rest 10 minutes. In large skillet heat 1 inch of water to a simmer. Add remaining sugar and salt to water. With floured finger poke a hole in the center of three of the dough balls. Drop into simmering water cooking 3 minutes. Turn over and cook 2 minutes. Turn to first side and simmer 1 more minute. Remove to greased baking sheet and repeat with remaining dough. Mix egg white with 1 tablespoon of water and brush tops of bagels. Sprinkle with seeds if desired. Bake in a 375 –degree oven for 20 –25 minutes. Makes 12.
* Spelt flour is closely related to wheat. It is used like whole wheat flour in baking, but has a lighter texture while still being a whole grain. If you can’t find spelt flour you can use whole wheat flour in its place in this recipe.

Boiling the bagels

Ready to be split and toasted

With cream cheese, lox, sweet onion and capers.