The Charmed Kitchen

Sour Cream Lemon Cupcake

I must admit to being a huge fan of these cupcakes. They are rich, without being too heavy and full of flavor.  Lemon in both the batter and frosting really makes them special. Cupcakes are also such a nice, easy to serve dessert for parties, cookouts and picnics. If you try these I am sure you will be pleased, as will your family and friends. Well, assuming you give them any. 🙂

Sour Cream Lemon Cupcakes

1 cup butter, softened

2 cups sugar

3 eggs

2 teaspoons grated lemon peel

1 teaspoon vanilla extract

3½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon each baking powder and salt

2 cups sour cream

Frosting:

9 tablespoons butter, softened

6 ¾ cups confectioners’ sugar

6 tablespoons lemon juice

1 T. vanilla extract

¾ teaspoon grated lemon peel

3 tablespoon milk

In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill 30 greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes. Makes 30.

Homemade Bavarian Mustard

With baseball season here there has been a lot of talk about hot dogs and mustard lately. I will admit to not being a big fan of mustard when I was a kid. I am now. I enjoy using all types of mustard in all sorts of dishes. Mustard is great on sandwiches and sausages. It is also a versatile  ingredient for salads, salad dressings, marinades and all sorts of sauces.  I lean towards spicy brown mustard myself.  I also enjoy making my own mustard. That way I can tweak the seasonings. So here are a few of my favorite homemade mustard recipes. If you never made mustard before- you might want to try. It is easy and fun.

Horseradish Mustard

1 c. dry mustard
3/4 c. white wine vinegar
1/3 c. dry white wine or dry sherry
1/4 c. brown sugar
1/4 c. granulated sugar
1 T. dried minced onion
2 t. caraway seeds
1 1/2 t. salt
1/4 t. coarse ground mustard
2 eggs, slightly beaten
1 T. prepared horseradish

Combine all ingredients, except eggs and horseradish in top of double boiler and let stand at room temperature for 2 hours. Whisk in eggs and cook over simmering water until mixture has thickened and eggs are cooked, about 10 minutes. Remove from heat and stir in horseradish. Pour into sterilized jar, cool and cover. Store in fridge for up to 3 months. Makes 2 cups.

Bavarian Mustard

3/4 c. beer
2/3 c. dry mustard
2 T. sugar
2 T. cider vinegar
2 t. salt
1-t. celery seeds
1/2 t. fresh grated ginger or 1/4 t. dry
1 egg, beaten

Combine all but the egg in the top of a double boiler and let stand 2 hours at room temperature. Stir in egg and cook over simmering water. stirring constantly until mixture thickens and egg is cooked, about 10 minutes. Pour into sterilized jars and cool before covering. Store in fridge for up to 2 months. Makes 2 cups.

Spicy Mustard

1 c. dry mustard
2/3 c. dry white wine
1/2 c. vinegar, flavored with herbs or garlic
1/2 c. sugar
2 t. salt
1 t. basil
1 t. chili powder
1 t. dried minced garlic
1 t. oregano
1/2 t. cracked pepper
2 eggs, slightly beaten

Mix all ingredients, except eggs, in top of double boiler and let stand 2 hours at room temperature. Add eggs and cook over simmering water, stirring constantly until mixture thickens and eggs are cooked, about 10 minutes. Pour into sterilized jars and cool down before covering and refrigerating. Keeps in fridge for up to 2-3 months. Makes 2 cups.

French Herb Mustard

1/4 c. dry mustard
1/4 c. white wine vinegar
1/4 c. white wine or dry sherry
1/4 c. brown sugar
1/2 t. salt
1/2 t. tarragon
1/4 t. dill seed
1/4 t. celery seed
1/4 t. ground cloves
3 egg yolks or 1 whole egg

Combine all ingredients, except eggs, in top of double boiler and let stand at room temperature 2 hours. Whisk in eggs and cook over simmering water, stirring constantly, until mustard thickens and eggs are cooked, about 5 minutes. Store in crock or jar in fridge for up to 1 month. Makes 1 cup, recipe can be doubled.

Biscuits Supreme

Biscuits are easy to make. They really are. Fast, too. You can mix up  a batch of biscuits in the time it takes the oven to preheat.  Yet, I know  people who seem to struggle with them. The other night in class we were talking about the secret to  a light and flaky biscuit.

So what goes wrong? How do you make light, flaky biscuits every time?

For the moment I’ll assume you have a decent recipe. There are a lot of great biscuit recipes out there. I know people that have treasured family recipes. Biscuits that have been made the same way for generations.

Assuming also, that the baking powder is fresh, there has to be some other reason that some folks just seem to struggle with biscuits.

The problem is – more than likely- over-mixing the dough. When I talk to someone who tells me her biscuits are always heavy or tough I first ask about how they are put together.

Once the dry ingredients have been mixed and the fat cut in, there is just liquid to be added. At this point the dough should be handled just enough to hold together. A light hand means a light biscuit. The same is true for making scones. The more you knead the dough, handle the dough and roll the dough, the less flaky biscuits become.

Don’t treat biscuit dough the way you would a yeast-based dinner roll. The two are very different in how they are handled. Yeast based doughs benefit from kneading and “working” the dough. Biscuits are the opposite.

Even when cutting out the biscuits, it will help if you cut  them out as close together as you can. That way you have fewer scraps to re-roll. Every time you roll the dough out- it becomes a little tougher.

Here is a recipe for one of my favorite biscuits. They are light and very flaky. Is there anything better than a fresh, warm biscuit with some butter?

Biscuits Supreme

2 c. flour
4 t. baking powder
2 t. sugar
½ t. cream of tartar
½ t. salt
½ c. shortening
2/3 c. milk

Stir together dry ingredients and cut in shortening to resemble coarse crumbs. Make a well in the center and add milk all at once. Stir until dough sticks together and knead on lightly floured surface 10-12 strokes. Roll or pat to ½ inch thickness. Cut with 2-21/2 inch biscuit cutter and place on ungreased baking sheet. Bake in 450-degree oven for 10-12 minutes. Serve warm. Makes 10-12.

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.