This morning, I was looking for a new recipe to cook. I looked through several in which I was missing at least one item to make it. For this recipe, it was buttermilk. I was fairly certain I could do something to turn the milk I had into buttermilk. Sure enough, one cup of milk and 1 T. lemon juice sitting at room temperature for 10 minutes makes buttermilk.
I reminded me of a story about buttermilk and my nephew. Each night before bed, my nephew pours himself a glass of milk. My sister buys 1% milk. My nephew poured himself a glass and went to chug it down. Immediately he was spitting it out screaming to my sister that the milk was bad. My sister was sure that wasn’t possible because she had just bought it. When Steph looked at the jug, she noticed it was buttermilk. Apparently, 1% and buttermilk use the same color for labeling.
Although Brock wouldn’t recommend that you drink buttermilk, I am sure he would approve of the taste baked into this recipe.
Strawberry Rhubarb Muffins from Pinterest
2 c. flour
¾ c. sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 c. buttermilk
1 tsp. vanilla
¼ c. applesauce
1 c. chopped strawberries
½ c. rhubarb
½ c. flour
½ c. light brown sugar
¼ c. melted butter
Whisk buttermilk, eggs, vanilla, and applesauce. In a separate bowl, mix flour, sugar, baking soda, baking powder, and salt. Combine wet and dry ingredients and stir. Fold in strawberries and rhubarb. Put in muffin cups. Top with crumb mixture. Bake at 350 degrees for 20 minutes.
- I used frozen strawberries and rhubarb.
I know all of you are frantically planning your Thanksgiving dinners. A few weeks ago, my boyfriend and I took a class at the Culinary Center of Kansas City. It was the second class we had taken there. The theme for the class was “Everything But the Bird.” At the end of the class, Jeremiah and I were ready to cook fresh dishes for our families. I made this one up today. My teacher served it over cheese and crackers. I bet it would also be good on a post Thanksgiving turkey sandwich. Super easy so I hope you will give it a try.
Cranberry Orange Sauce with Apricots by Rachel Ciordas
12 oz. fresh cranberries
½ c. dried apricots, chopped
½ c. unsweetened applesauce
½ c. orange juice
¼ c. fruit preserves
Combine all ingredients and cook over a medium-high heat until cranberries pop (about 10 minutes). Cool and serve at room temperature.
- I used apricot preserves.
- You can use frozen cranberries. I got these on sale last week for $.98 at Sprouts. I threw a bag in the freezer to cook up this recipe again.
Starting in April, Harvesters began receiving larger than normal donations of bread. Our creative Nutrition Department developed lots of recipes to teach the families we serve other thing they could do with bread than just making sandwiches. I recently tried this bread pudding recipe and loved it. I also love it because it uses one of the essential seven produce items – apples.
Each month, Harvesters distributes over ½ million pounds of fresh produce to help feed hungry people in our community. One of the ways we do this is through Mobile Food Pantries. Six days a week, Harvesters works with 6-10 agency partners each day to distribute food through Mobile Food Pantries. Unfortunately, hundreds of families line up hours in advance in hopes of getting whatever food is available.
This week is National Hunger and Homeless Awareness Week. This holiday season, I hope you will remember all your neighbors who struggle with food insecurity. You can help simply by donating a $1 or more at area grocery stores at the cash register through the Check-Out Hunger Campaign. Your $1 gift will provide 3 meals for hungry children, families, and seniors in our community.
Caramel Apple Bread Pudding by Harvesters Nutrition Services Department
1 c. unsweetened applesauce
1 c. fat-free milk
¼ c. brown sugar
1 tsp. vanilla
½ tsp. cinnamon
5 c. day old bread, cubed
½ c. chopped peeled apples
Fat-free caramel sauce (I like Trader Joe’s)
In a large bowl, combine applesauce, milk, brown sugar, eggs, vanilla, and cinnamon. Fold in bread and apples. Let is stand for 15 minutes to absorb liquid. Pour into 8 inch sprayed square pan. Bake at 325 degrees for 45-60 minutes. (Test with a knife until it comes out clean.) Drizzle with caramel topping. Serve warm and refrigerate leftovers. Makes 9 servings.
I really liked this pancake recipe. Fluffy and sweet decreasing the need for very much syrup.
Cinnamon Applesauce Pancakes from Pinterest
2 c. flour
4 tsp. baking powder
2 c. water
2 T. sugar
¼ tsp. salt
½ c. applesauce
¼ tsp. vanilla
Mix dry ingredients. Add remaining wet ingredients. Cook pancakes.
- Makes 12 pancakes so I cut it in half.
- Recipe suggested cinnamon applesauce. I used unsweetened applesauce and added a dash of cinnamon.