Looking for a few bakers away from altitude (I’m at 6,800 ft.) to test drive this recipe and let me know how it did by commenting at the bottom of the post. Altitude bakers are welcome, too, of course–but I mostly need folks at sea level or not too far above. American east or west coasts, south, midwest –all fine. Countries abroad at sea level, you know who you are. Thanks!!
My mom, born and raised near McComb, Mississippi, was the cornbread maker in our family. Black as coal on the outside and yellow like salty sunshine on the inside, her no-recipe cornbread — hot or cold — gave shape to our days. The cast iron pan graced the table at a tomatoes and green beans summer suppertime and then you could sneak into the kitchen of a morning and cut yourself a little piece for breakfast to keep from getting coffee tummy. If you were lucky, there might be an afternoon snack of cornbread topped with sour cream and honey. (And if there wasn’t cornbread, you’d do the same with biscuits.) In the evening, my dad would crumble a big slice into a glass and then fill the glass with buttermilk, eating the whole kit and caboodle with a big spoon.
Before moving to Colorado, I don’t remember eating pepitas, but I certainly got to them as fast as I could upon arrival. The tiny, full of health “pumpkin seeds” we eat for snacks, add to salads, tacos, omelets, or granola, and what I put on my muffins (above), aren’t like the pumpkin seeds you remove with all of the gloppy mess inside the typical Halloween jack-o-lantern. I mean, you could open up those big fat seeds (which have their own happy uses–see below at MORE THAN YOU WANTED TO READ) and try to get at the little inner seed, but that’s not where pepitas come from. Read on:
While Thanksgiving seems like a lot to plan and execute, perhaps it’s the day we should, instead, plan on sharing the work and the fun. Someone brings only wine, but offers to help clean up or play a board game with the kids after dinner. Another spends all week baking grandma’s favorite pies and does nothing that afternoon but pour New Mexican sparkling wine–namely, Gruet. (No French Champagne on Thanksgiving, please!) There’s also the real possibility of skipping the pig-out buffet and planning a curated — and maybe more healthful — meal. Making it somewhat more dinner party-ish, we could think in terms of one vegetable instead of 4, two pies rather than 10 desserts, a single perfect potato dish, and maybe someone’s favorite aunt’s cranberries. Ok, you have to have stuffing. Would it still be Thanksgiving without twenty casseroles? You bet your little tom turkey it would. And could we talk a little less in the way of dishes and leftovers here? But of course!
The blog, Dave, and I are going on vacation for the rest of September. If I can, I’ll post photos, but I’m concentrating on tasting and walking France – YES YES YES- and will catch you up after we return. See you later!
Cooking with Addie posts will come up periodically and are designed for older kids or teens learning to cook. Not a kid? Make this anyway!!
It wasn’t too awfully hot this morning, so I was willing to turn on the oven to make some muffins I’ve been dreaming about for quite a while. Addie, my young fellow cook and blog-reader, is quite a baker according to her mom and also from the photos I’ve seen. It seemed a good thing for the next “COOKING WITH ADDIE” (a short series of older kids’ cooking posts this summer) to be something scrumptious for the oven. Whether you’re a kid or a kid at heart, I think you might enjoy some seasonal summer muffins this year. (Dessert is still coming up in the last post of the series; don’t despair!)
Ask my sister Helen, my husband Dave, my grandson Rhyan, or any of my kids and they’ll tell you I’m a very happy blueberry muffin baker. My soup cookbook contains a well-tested, not-overly-sweet muffin crunched up with cornmeal and orange rind. (Click here for that recipe.)
For the next three weeks, I’ll at some time during each week feature one recipe from my new book, Soups & Sides for Every Season (click HERE to order). Make the recipe, photograph it, email the pic to me: email@example.com. If yours is the first email with a recipe photo I receive, I’ll mail you a book! Don’t forget to include your snail mail address in the email as well as any adjustments you made to the recipe. Now get “cooking!” I can’t wait to hear from you.
If you haven’t had a chanceto look at the book yet,it’s a soft covered paperback, 174 pages, and was a more than two-year effort that included a wonderful team: Patricia Miller, editor; Amanda Weber, designer; Daniel Craig, artist; and Drew Robinson, CS, sommelier. I had a dedicated team of testers and they’re all listed in the acknowledgment section.
The book itself is divided into seven chapters: one soup chapter for each season, and then one each for Breads and Spreads, Salads and Fast Sides, and, saving the last for best, Desserts. Today’s recipe comes from the Breads and Spreads chapter and is an original blueberry muffin recipe that was developed literally at the last minute before publication when the recipe planned just didn’t work out. It was a mad scramble to work out another muffin recipe and to test it at altitude, at sea level, and in between. Great thanks to Mary Ellen Harm (Boston), who tested and reported back via Facebook, Continue reading →
A gentler, kinder pumpkin muffin made with olive oil, whole wheat flour, mini dark chocolate chips and more.
I love pumpkin. Pumpkin anything. Perhaps because I have an October birthday? (Yes, I just loved my big 6-0.) Each fall for most of my adult life, I’ve made loaves and loaves of pumpkin bread. The recipe has come and gone, morphed and morphed. 2013 is no different.
This one, baked in my pumpkin pan, has pumpkin seeds on top.
As my family well knows, there comes a day in November (December is just too late) when I do nothing but bake cranberry bread. We have it for Thanksgiving morning breakfast, take a loaf or two to friends, and then have one squirreled away in the freezer for Christmas morning as well. I make a fun production out of the day (no other activities, favorite music on, microwaved lunch) and have nearly an assembly line in the kitchen so that loaf after loaf is mixed individually and baked on the center rack. It does require a number of pans, but I’m good at finding extras at Good Will or splurging on a great pan with a Williams-Sonoma gift card. I also bake this bread in coffee cups for large size muffins or in tiny pans as little gifts for special folks.