Sunday, February 12, 2017

Ruth's Homemade Dressing

1/4 cup olive oil
1/3 cup balsamic vinegar
1/4 teaspoon salt (or to taste)
3 cloves fresh crushed garlic

Friday, January 13, 2017

Cranberry Blueberry Muffins

The original recipe comes from Oceanspray. I've modified it a bit by adding the lemon. And since I like muffins bigger, I only made 9 muffins instead of 12.


2 cups flour
1/2 cup sugar (I used a bit less)
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
1/2 cup oil (I used 1/3 cup)
1/2 teaspoon (or so) lemon extract
1 teaspoon dried lemon peel
1/2 cup Ocean Spray® Craisins® Original Dried Cranberries
1/2 cup fresh or frozen blueberries
2 teaspoons sugar (skipped this, but I'm sure it's good)


Preheat oven to 400°F. Grease a 12-cup muffin tin, or line cups with paper muffin cups.

Combine flour, sugar, baking powder, salt in medium mixing bowl. Combine egg, milk, oil, lemon extract and lemon peel in small bowl. Add liquid to dry ingredients, stirring just until dry ingredients are moistened. Gently stir in blueberries and cranberries. Fill muffin cups 2/3 full with batter. Sprinkle muffins with remaining 2 teaspoons sugar.

Bake in 400°F oven for 20 to 25 minutes or until golden brown. Remove muffins from pan; cool on wire rack. Serve warm.

Makes 12 muffins (or 9, if you like them a bit more substantial).

Tuesday, November 15, 2016

Banana Orange Coconut Muffins

This recipe is originally from I have modified it somewhat by substituting wheat flour for half the white flour, reducing the sugar, adding walnuts, and replacing butter with oil. The recipe says this makes 12 muffins, but I reduce that to 8 because I like muffins a little more substantial.


1 1/2 cups all - purpose flour (or half white, half wheat)
1 tsp baking powder
1/4 tsp salt
2 ripe bananas
6 Tbsp unsalted butter, melted (I used 1/3 cup vegetable oil instead)
1/2 Cup sugar (I used 1/3 cup)
1 Large egg
1 tsp vanilla
Zest of 1 orange (I used 1 t grated orange peel)
2 Tbsp freshly squeezed orange juice
1/2 Cup coconut flakes, plus more for topping
(I added 1/2 cup chopped walnuts)


  1. Preheat oven to 375.
  2. In a large bowl, combine the flour, baking powder and salt.
  3. In a large glass measuring cup or another bowl, mash the bananas.
  4. Add the butter, sugar, egg, vanilla, orange zest, orange juice and coconut; beat until well combined.
  5. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  6. Scoop the batter evenly into the muffin tray. Sprinkle with coconut.
  7. Place into oven and bake for 20-25 minutes, or until a tester inserted in the center comes out clean. 

Sunday, July 31, 2016

Eggplant Parmesan

I found this recipe on when I had some Chinese eggplant to use and needed a recipe. To my complete surprise, my family (most of them) loves it! It works quite well with regular eggplant, as well. Martha Stewart's recipe calls for baking the eggplant before adding the sauce, but I prefer frying.


Olive oil
2 Large eggs
3/4 Cup plain dry breadcrumbs (I use Italian bread crumbs)
3/4 Cup finely grated Parmesan, plus 2 tablespoons for topping
1 tsp dried oregano
1/2 tsp dried basil
Coarse salt and ground pepper
2 Large eggplants , peeled and sliced about 1/4" thick (2 1/2 pounds total)
6 Cups store - bought chunky tomato sauce or homemade Chunky Tomato Sauce (48 ounces)
1 1/2 Cups shredded mozzarella


  1. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. 
  2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well. Fry eggplant slices in olive oil until golden brown on each side.
  3. Raise oven heat to 400 degrees.
  4. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. 
  5. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Tuesday, July 5, 2016

Miso Sesame Dressing

This has become my current favorite dressing. It came from


1 1/2 Tbsp miso paste
2 Tbsp rice vinegar
1 1/4 Tbsp honey
1 Tbsp minced fresh ginger root
1 Tbsp sesame oil
1 1/2 tsp lime juice
1 tsp toasted sesame seeds


Whisk miso paste into rice vinegar in a bowl until smooth. Stir honey, ginger, sesame oil, lime juice, and sesame seeds into the vinegar mixture.

Sunday, March 27, 2016


Another Better Homes and Gardens recipe that I use often.

1 3/4 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1 3/4 cups milk
1/2 cup cooking oil
1 teaspoon vanilla

  1. Heat waffle iron.
  2. In medium bowl, stir together dry ingredients.
  3. In another bowl, beat eggs slightly. Stir in milk, oil and vanilla.
  4. Add egg mixture all at once to dry ingredients. Stir just until moistened.
  5. Bake according to manufacturer's directions.

Basic Muffins

This recipe comes from Better Homes and Gardens, and since I use it quite frequently, I decided I needed to have it handy. I often mix 1/3 cup chocolate chips in the batter. Other options include: grated cheese (1/3 cup), blueberries (3/4 cup), cranberries (1 cup chopped cranberries and increase sugar to 1/2 cup), poppy seeds (1 tablespoon seeds, maybe increase sugar to 1/2 cup), banana (reduce milk to 1/2 cup), oatmeal (reduce flour to 1 1/3 cups and add 3/4 cups oats).

1 3/4 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup milk
1/4 cup cooking oil

  1. Preheat oven to 400. Grease 8-10 muffin cups.
  2. In a medium bowl combine flour, sugar, baking powder and salt.
  3. In another bowl combine eggs, milk and oil.
  4. Add the egg mixture all at once to the flour mixture. Stir just until moistened.
  5. Spoon batter into prepared muffins cups. Top with streusel topping, if desired.
  6. Bake for 18-20 minutes.

Streusel Topping

3 tablespoons flour
3 tablespoons packed brown sugar
1/4 teaspoon brown sugar
2 tablespoons butter