Kitchen Crafts 'n' More

Sunday, February 17, 2008 Household Hints Submitted by Readers

When I asked for new household hints - your FAVORITE household hints, in fact - I received lots of helpful emails! Here are the new household hints that were just submitted. You can find them and more stored for easy location at the household hints blog.

Thanks so much for these great new household tips, everyone! I hope all of you subscribers will get to try at least one or two.

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Posted by HappySlob :: 12:05 PM :: 2 comments

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Tuesday, February 12, 2008 Baking Tip from a Professional Baker - Good for Pie and Tart Baking

You know I love to collect pie recipes! So, here's a great way to use those pie recipes and create delicious pies and tarts that are perfectly baked. A professional baker's tip, no less!

Lindsey Shere, pastry chef, Chez Panisse, Berkeley: Whenever possible, bake tarts and pies on a pizza stone. It makes a big difference in getting the bottom crust to bake properly.

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Posted by HappySlob :: 9:59 AM :: 0 comments

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Favorite Recipes - Requests - Best Banana Bread Recipe (Mom's Recipe) from Carol

Banana Bread
Carol came up trumps and replied to our request for the BEST Banana Bread recipe ever. This is it, she says. :) If you think YOU have the best recipe, email it to me at christina (at)

Mom’s best
Makes one loaf

3 very ripe bananas
¾ cup sugar white or brown
large pinch salt
¼ cup butter or margarine
1 tsp soda
1 tbs. water
2 cups flour, unbleached, white, or wheat
(if dough seems too thick, add one or two beaten eggs)

Mix all ingredients together very well. Makes one bread pan size loaf. Put into greased loaf pan and bake at 350 degrees about 45 minutes or until toothpick inserted in center comes out clean. Remove from pan immediately after taking from oven and cool on rack or clean dish cloth.

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Posted by HappySlob :: 9:57 AM :: 0 comments

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Tuesday, February 05, 2008 Looking for a Recipe - the BEST Banana Bread

Banana bread is a favorite - it's delicious, moist and wonderful. So, do you think YOU have the world's best banana bread recipe? If so, send it on in to me at and I'll post it here on the KCnM blog!

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Posted by HappySlob :: 6:42 PM :: 0 comments

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Whole Grain Pineapple Carrot Muffins - Delicious Whole Grain Recipes

Pineapple Upside-Down Muffins
Whole-grain muffins packed with pineapple, raisins and carrots. Big thanks to Dorina for this deliciuos whole grain recipe - a fave with our readers!

2 tablespoons packed light brown sugar
2 tablespoons chopped walnuts or pecans (optional)
1 10-ounce can pineapple slices

3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
2 large eggs
1/2 cup packed light brown sugar
1/4 cup canola oil
2 tablespoons pineapple juice or orange juice
1 teaspoon vanilla extract
1 8-ounce can crushed pineapple (not drained)
1 cup grated carrot (1 large)
1/2 cup old-fashioned oats
3/4 cup raisins, preferably baking raisins
1/4 cup chopped walnuts or pecans (optional)

1. Preheat oven to 400 degrees Fahrenheit. Coat 12 muffin cups with cooking spray.

2. To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.

3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon in a large bowl.

4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice, and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins, and nuts, if using. Scoop the batter into the prepared muffin cups (they'll be quite full).

5. Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes.(Note--I baked them for 20 minutes and thought they were a bit dry--check them after 15!) Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside down, either warm or at room temperature. Makes 1 dozen muffins.

Nutrition information (per muffin): 211 calories; 6 g fat (1 g sat., 3 g mono.); 35 mg cholesterol; 36 g carbohydrate; 4 g protein; 3 g fiber; 185 mg sodium.

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Posted by HappySlob :: 6:38 PM :: 0 comments

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