While learning all the ins and outs of this new world of blogging I have found out a whole lot of distressing bad personal traits. I have an editor for a reason. Take a moment to appreciate her. I know I do because I am the Queen of run on sentences, reliably bad punctuation and have a tendency for flogging a subject to death. But where I really lack???? Sharing a recipe.
This is a typical recipe for me:
Yep. Butcher paper. Sharpie marker. No consistent format or measurements. I never write down oven temps or cook times. I rely on experience. Guess how well that works in laying out a published recipe.
So here, in this blog post I give you the labored and graphic down and dirty of how hard I work to bring you a recipe to use in the comfort of your own home. I practice, practice, practice maintaining a format that lists the ingredient first followed by descriptor and then amount.
Butter- Unsalted, 4 Tbsp softened.
I try to use a unit of measurement : Wine-Red, 1/2 cup as opposed to add red wine.
Salt to season is really tough. I scribble add salt, but the recipe needs ¾ tsp. I know because I had to make the recipe and actually measure the salt. I labor for you people! Pity the kitchen assistants who have had to work with me. I have scraps of paper in my café recipe binder where they made notes to try and decipher my squiggles and blotches aka recipes. The following phrase generally hurled using my IRATE CHEF voice “I don’t know how much to add, just enough until it looks right” is the nightmare of every amazing helper I have had in the kitchen. Props to the skill, talent, and fortitude of those who have worked in one of my kitchens. Holla!
Here is my existing recipe for Apple Carrot Muffins. Written on butcher paper and tucked sideways into the front slot of the café binder:
At the very top to the right: Just spray for muffin tin
Combine in a large bowl:
3 C flour
1 box br sugar
1 t salt
In a bracket to the right it says “mix by hand”
Add shredded Apple and Carrot to dry ingredients and toss
Combine in bowl
2 C sour cr?/ Butter Milk?
In a bracket to the right it says “mix”
Add to dry- stir just to combine –fill 2/3 of muffin cup
I happened to look behind the fold and found a scribbled notation: Oatmeal/Nuts.
The recipe below is what happens when it is decoded and input to a nifty plug-in called Easy Recipe. It took 35 minute to re-organize and input into the Easy Recipe format. Which is about twice as fast as when I first started posting blogs. So there you have it, a kitchen tested user-friendly recipe.
Next I have to figure out what to do about the recipes in my head. Some have never been written down and some things I have never measured in my life. I have to get back to it, only a few hundred recipes to go!
- Oven 350 degrees
- 2 -12 count muffin tins, coated with spray release
- Flour- AP 3 Cups
- Oatmeal-Rolled quick cook, 1 cup
- Soda-2 tsp.
- Cinnamon- ground, 1 Tbsp.
- Brown Sugar- Dark, 2 Cups packed
- Salt-table, 1 tsp.
- Sour Cream-2 Cups OR Buttermilk- 1 ½ Cups
- Eggs-large, 2
- Vanilla-1 Tbsp.
- Apple-Granny Smith, 1 grated (approx. 1 cup)
- Carrot- 3 medium peeled and grated(approx. 1 cup)
- Pecans- raw chopped, 1 cup (optional)
- Peel carrots and grate on large box grater or use the grating blade of a food processor. Remove core from the apple and grate including peel. Combine in a small bowl and set aside.
- In a large mixing bowl add flour, oats, soda, salt, brown sugar and cinnamon. Combine using your hands to evenly distribute the brown sugar and flour mixture.
- In another bowl beat the two eggs, add the sour cream or buttermilk and vanilla and stir to combine.
- Add the grated Carrots and Apples (and Nuts if using) to the dry mixture and toss until lightly coated with the flour/sugar mixture.
- Add the wet ingredients and stir until just combined. Do not over mix. Batter should be thick and sticky.
- Fill muffin tins ⅔ full and bake on middle racks of oven for 20 minutes. Turn each muffin tin and return to the middle racks of your oven. Bake for another 10 minutes
- The edges of the muffins should be just pulling away from the sides of the muffin cups and a sharp knife inserted into a middle muffin should come out dry
- Remove from the oven and allow muffin tins to cool for 5 minutes then turn muffins out onto racks upside down to finish cooling.