Apricot and Wheat Bran Muffins

This prize-winning recipe was featured in the June, 2002 issue of Canadian Living Magazine. My friend Ruth, who passed it along, 

sometimes substitutes chocolate chips, nuts, 

another dried fruit, or a combination of all. To 

make a double batch of these high-fiber muffins, Ruth sometimes uses 1 c. (250 mL) chopped apples and ½ c.(125 mL) raisins. I’ve modified this recipe from the original.

Apricot and Wheat Bran Muffins:

1/2 c. (125 mL) natural wheat bran

1/2 c. (125 mL) boiling water

1-1/2 c. (375 mL) whole wheat flour

1 c. (250 mL) quick-cooking rolled oats (not instant)

1/3 c. (80 mL) wheat germ

1-1/2 tsp. (7.5 mL) baking soda

1/4 tsp. (1.25 mL) salt

1 c. (250 mL) buttermilk

3/4 c. (180 mL) packed brown sugar

1/3 c. (80 mL) vegetable oil

1 large egg

3/4 c. (180 mL) chopped dried apricots

12 halved pecans (see Note)

Preheat oven to 350 deg. F. In medium bowl, mix bran with 1/2 c. (125 mL) boiling water, stirring to ensure the bran soaks up the liquid. Cool to room temperature. In large bowl, whisk together flour, oats, wheat germ, baking soda, and salt. In blender, combine buttermilk, sugar, oil, and egg; pour over dry ingredients together with bran mixture. Add apricots, stirring just until combined. Spoon into ungreased paper-lined muffin cups. Bake 18-to-20 min., or until toothpick inserted near centre of muffin comes out dry. Yields 1 dozen standard-sized muffins. 

Note: If you wish, midway through baking, press a pecan half into centre of each muffin; continue baking as recipe directs.

Stir boiling water into natural bran; cool.

Combine flour, oats, wheat germ, baking soda, and salt.

Optional: Add a halved pecan midway through baking.

Canfastic Campfire Bread

As many of us head out to local campgrounds, foremost in our minds is the quest for quick, space-saving recipes. This simple bread is easy to make and tote. Carry the well-mixed dry ingredients in a zippered plastic bag, adding the wet ingredients after you’ve set up camp. This recipe comes from Fast and Easy Company Treats, a cookbook I wrote a whole lot of years ago, when I was a toddler. Yeah ... that’s it! A toddler ... yeah! Bannock Campfire Bread is also very easy. 

Canfastic Campfire Bread:

1-1/2 c. (375 g) packaged biscuit mix (such as Bisquick)

1/2 c. (125 g) cornmeal

1/4 tsp. (1.25 mL) salt

2 tbsp. (30 mL) granulated sugar

3 tbsp. (45 mL) skim milk powder

1/2 c. (125 mL) chopped walnuts, toasted

2 tbsp. (30 mL) canola oil plus enough water to make 1 c. 

2 clean, empty 14 fl. oz. (400 mL) or 19 fl. oz. (538 mL) well-washed cans, one end removed from each

Deep saucepan with lid

Enough water to half-fill saucepan, with extra water for topping up 

Canning tongs and/or heat-proof oven gloves

Skewer

Wire rack for cooling

Combine biscuit mix, cornmeal, salt, sugar, skim milk powder, and walnuts. Mix well. Stir in combined oil and water, mixing only until dry ingredients are moistened. Spoon into well greased cans, 1/2-to-2/3 full, covering with heavy-duty foil. Using canning tongs or silicone gloves, lower into saucepan of simmering water to a depth halfway up cans. Cover saucepan, steaming cans 35-to-40 min. Be  sure to check water level often, adding more as needed. Skewer inserted into centre of loaf should come out clean. Transfer filled cans to rack, cooling 10 min. before removing loaves. Slice when completely cool. Yields 2 small loaves with 6 slices per loaf.

Bannock Campfire Bread

This great little campfire recipe comes from Nicole Parton’s Galley Gourmet: Great Meals From Small Spaces. Using a simmer ring is optional; if your heat source has adjustable settings, you can eliminate it. 

Bannock Campfire Bread:

1-1/2 c. (375 mL) biscuit mix (such as Bisquick) plus extra as needed 

1/3 c. (80 mL) milk (see Note)

Flour, as needed

Heavy skillet or camp griddle

Foil

Heat-proof oven gloves

Wire rack for cooling

Combine biscuit mix and milk on heavy (preferably cast-iron) skillet or griddle lightly dusted with flour or with additional biscuit mix. Gather dough into a ball, kneading 10 times until smooth. Pat into 1/2-in. (1.25 cm) thick circle. Set aside. Preheat skillet or griddle over medium heat, using a camp simmer ring, if you have it. Slip circle of dough onto skillet until bottom crust browns. Dough will rise during this time, but will remain soft at center. 

Flip to brown other side. Lower heat with simmer ring (optional) or by adjusting temperature of campfire cook stove. Tent skillet or griddle with foil to allow inside of dough to cook through, 10-to-15 min. Transfer to wire rack and let stand, covered, a further 2 or 3 min. Slice into 4-to-6 wedges. 

Note: If you don’t want to carry fresh milk to camp, there are a couple of easy ways to prepare it. For each cup of milk you need, shake together 1/4 c. (60 mL) instant skim milk powder and 1/2 c. (125 mL) cold water in lidded jar until fully dissolved. Add additional water until milk reaches 1 c. (250 mL) level. Or ... For each cup of milk required, shake together 1/2 c. (125 mL) canned evaporated milk with 1/2 c. (125 mL) cold water in lidded jar.

Also see: Canfastic Campfire Bread. 

Take one far-away campsite ...

Add two young campers, eager to cook ...

Combine Bannock ingredients into a ball of dough.

Flatten onto skillet.

Working in a floured skillet, knead dough 10 times. 

Over medium heat, let Bannock brown on the bottom.

 Its shape doesn’t have to be perfect!

(A watched skillet never burns!

Flip the dough once ...

And tent it with foil, so the center cooks.

Fry a little bacon, some eggs, add Bannock and ..

There’s your hearty breakfast!

Time to relax after all that hard work!

Then off to the woods to explore!

Peanut Butter Energy Bars

When I made these high-energy bars for a group of volunteers last night, never did I dream they would become a “favorite”!

Peanut Butter Energy Bars: A big hit!

Packed with nutrition, these bars refrigerate and freeze well. With the ingredients already in my kitchen cupboard, I didn’t consider this expensive to make. Logical? Maybe. With energy bars selling for as much as $3 apiece, these homemade bars are a bargain! To make a gourmet bar, substitute macadamia nuts and white chocolate in place of the almonds and semi-sweet chocolate I used. This excellent recipe requires a food processor. 

Peanut Butter Energy Bars:

2 c. (500 mL) packed dates, pitted (see Note)

1/2 c. (125 mL) natural whole almonds, skin on

3 c. (750 mL) large-flake uncooked rolled oats

1/2 c. (125 mL) liquid honey

1/2 c. (125 mL) creamy peanut butter

1/2 c. (125 mL) semi-sweet chocolate chips

Preheat oven to 350 deg. F.  Line 10x15 in. (25x38 cm)jelly roll pan with parchment paper. Set aside.

Soften dates by pour boiling water over them for 10 min. Squeeze dry. Process dates on high speed until they form a ball and only small bits remain. Place in medium bowl. Do not wash food processor.

Spread almonds over cookie sheet, stirring once or twice as nuts toast 15-to-20 min. (see Additional Note). Add almonds to processor, chopping in bursts using pulse setting. Add to dates in bowl.

Spread oats over cookie sheet, stirring once or twice as oats toast 15-to-20 min. Add oats to dates and nuts in bowl. Combine thoroughly, using clean hands. Set aside. 

In microwave-safe container, stir together honey, peanut butter, and chocolate chips on medium-low heat, just until warm. Pour over date-nut-oatmeal mixture, combining well.

Press well-combined mixture into prepared pan, covering with cello wrap and rolling or pressing to even thickness. Cover with foil and chill 15-to-30 minutes before slicing into bars. These are high-calorie and sweet, so I cut these bars small. Yields 4-to-5 dozen 1 x 3 in. (2.54 x 8 cm) bars. 

Note: Substituting dried apricots for the dates in this recipe would also work well.

Additional Note: Lightly toasting the almonds and oats produces a far superior flavor than adding them to this recipe untoasted.

Note: To find more high-energy bars, check out One Click: Energy Bars and Power Bars.

Colon Rockets

The name says it all ...

Passed along without comment … The name of these muffins says it all! A tasty way to … um, do the trick! If you prefer your muffins sweeter, reduce the molasses to 3/4 c. (180 mL) and add 1/4 c. (60 mL) honey.

Colon Rockets:

4 c. (1 L) natural wheat bran

2 c. (500 mL) whole wheat flour

2 tsp. (10 mL) baking soda

1/2 c. (125 mL) sunflower seeds, lightly toasted

2 tbsp. (30 mL) flax seed

2 tbsp. (30 mL) chia or hemp seeds

3 c. (750 mL) milk

2 eggs

1 c. (250 mL) fancy-style molasses (see Note)

2/3 c. (160 mL) coarsely chopped walnuts, lightly toasted

1 c. (250 mL) plumped raisins (see Another Note)

1 c. (250 mL) fresh, dried, or frozen blueberries (see Additional Note)

Preheat oven to 325 deg. F. In medium bowl, combine bran, flour, baking soda, and seeds. In a separate medium bowl, combine milk, eggs, and molasses. Add combined liquids all at once, stirring just until moist. Mix in walnuts and fruit, just until evenly dispersed. Spoon into ungreased paper liners in muffin pan, filling each 2/3 (160 mL) full. Bake 20-to-25 min., or until a toothpick comes out clean. Makes about 2 dozen standard-sized muffins.

Note: If you prefer your muffins sweeter, reduce the molasses to 3/4 c. (180 mL) and add 1/4 c. (60 mL) honey.

Another Note: See Index for How to Plump Dried Fruits.

Additional Note: If using frozen blueberries, thaw, drain, and pat dry before adding to muffin mixture.

Best Tip Ever: If you find yourself with enough batter for a couple of extra muffins, save oven time and energy by baking the extras alongside the other muffins in metal measuring cups.

Combine dry ingredients.

Final step: Stir in fruit.

Bake extra muffin batter in metal measuring cups.

For more recipes like this one, see One Click: Energy Bars and Power Bars.

Heart ’n’ Soul Guacamole

I’m always surprised to see that I haven’t yet posted a recipe for Guacamole - but who needs a recipe? Guacamole is something you make from the heart and soul - no need for a cookbook. 

The ingredients vary by cultural and individual preference, but the basic avocado, tomato, salt, hot seasoning, and lime (or lemon) juice are always present. A short while ago, I found a Guacamole recipe that uses mayonnaise - yuck, yuck, and yuck - not to my taste, but perhaps to yours. 

Guacamole offers many variations on a theme, the worst of which resembles a menacing shade of green once prevalent in toothpaste and on the walls of institutions for the incurably, criminally insane. I speak from experience. Of the former. Not the latter. Not yet, anyway.

Some supermarkets try to pass off this glow-in-the-dark horror as Guacamole. Make no mistake: It is not. Watch as it slowly slithers and slides from its opaque plastic container - a congealed brick of glop. Avoid this product lest you land in an institution for the incurably, criminally insane.  

For those of you Dollinks who have been duped and brainwashed into thinking this is how Guacamole tastes, I’ve got news for you. The recipe below is proof positive that you can make a very decent Guacamole for very little money and very little time. The ingredients, quantity, and proportions are approximate - taste it until you like it, but don’t taste it all or you’ll have nothing left. 

Guacamole is excellent served with chips, small crackers, or beside the salsa and sour cream you serve with quesadillas. We aim to please, so if you want to make some of those quesadillas, you’ll find my Three-Pepper Quesadillas indexed under Mexican. Happy eating, muchachas y muchachos!

Heart ’n’ Soul Guacamole:

1/4 c. (60 mL) finely chopped onion

2 medium tomatoes, diced

1-1/2 tsp. (7.5 mL) fresh lime juice (or half a lime, juiced)

1-1/2-to-2 tsp. (7.5-to-10 mL) hot sauce

1 tsp. (5 mL) chopped fresh garlic

3/4 tsp. (3.75 mL) salt (do not reduce)

1/4 tsp. (1.25 mL) chili powder

2-to-3 ripe avocados, peeled at the last moment and lightly mashed (see Note)

Cilantro sprigs, as garnish

In a work bowl, combine all except cilantro. Cover and let flavors blend at least 45 min. This is mandatory, unless you miss the good ol’ school days when you thought library paste was a food group. Consider yourself warned. Transfer Guacamole to serving dish; garnish with cilantro.

Note: I’ve found that the very best place to mash avocados is on a clean chopping board. From there, they just slip into your work bowl, never giving them a chance to brown. Don’t over-mash them or you’ll purée the mixture; a light mashing produces the irregular, appealing texture that sticks to the cracker, crisp, or stomach onto which you heap this Heart ’n’ Soul Guacamole. 

Guilty-Secret Note: The best way to make Guacamole is with clean fingers and hands. A spoon, fork, or (No! No! No!) electric mixer is a poor second-best to your Hände.