Tagged: ‘muffin tin’

The Bread Machine: Potato Cinnamon Rolls


Cinnamon rolls are the touch that turns a cranky riser into a purely good-natured, civilized human ready to meet the day.  This recipe is made by placing the separate rolls in an oversized Texas muffin tin; they rise up into…

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Gringo Chili for a Crowd with Sour Cream Cornmeal Muffins

Sounds amazing, but the thick heat and meat stew called chili con carne, or chile with meat, is as American as apple pie. It is a traditional homespun dish displaying the qualities of creativity and originality of its cooks born and bred in the borderland desert of the U.S. and northern Mexico.

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The Culinary Traveler: Pão de Queijo – Brazilian Cheese Bread

I have no idea how I luckily fell upon this recipe roaming on the internet. Most recipes are written as variations of each other, so there is not too much unique material, but every so often something new pops up. This recipe, although it uses a familiar technique like making a popover or crepe batter, is a new one for me. Unless you are born in Brazil, you probably have not heard of it. This is Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with non-glutinous tapioca flour.

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Popovers-Old Fashioned Becomes Hip

Making popovers is as simple as making oatmeal, but to ensure success it is essential that all instructions be followed precisely. The batter must have the correct proportions of liquid to flour to fat, although the recipes may be doubled or tripled with no problem. Popovers with added ingredients, such as vegetables, herbs, or whole-grain flours, will not rise quite as high as plain ones, so there is a limit to variations.

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Sweet Tangerine Popovers



Citrus is a perfect ingredient in making a sweet breakfast or dessert popover during the winter.  I think tangerines are too underused in baking, their tart-sweet flavor a bit more assertive than regular oranges.  Placing them in a cold oven…

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Chocolate Cake of the Month: Cookie and Cake with Heart

You want some dessert, but are satisfied with a few cookies or a slice of cake, not more than that. And you don’t want it hanging around the house for days, worrying about eating too much, have to give away the rest, or have to freeze it. If you are half of a couple or live alone, small batch baking is not a new concept for you, but a practical way to bake.

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Bernard Clayton, Breadmaker, 1916-2011

In each genre of cooking, there are the celebrities, the ones who are well known by being on TV, and then there are the insider pros, the ones who the food world recognize but often are not more widely known. If you are a serious home bread baker, you know Bernard Clayton’s recipes.

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Cruising the Blogs: Cranberry Orange Muffins

It’s technically the end of the cranberry season. But I notice big piles of cranberries in the produce section, begging to be taken home and frozen for use throughout the year. Hopefully you stashed a few bags in the freezer to hold you over until next fall holiday season. Frozen cranberries are excellent for making muffins, quick breads, even in stews or as one of your favorite cranberry sauces at Easter, if you haven’t noticed.

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