Tag: Adapting Recipes

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Reduced Sugar Zucchini Oatmeal Muffins

Posted on by Econogal

Sunday Morning Muffins

This morning’s batch of Reduced Sugar Zucchini Muffins were delicious and more than half the batch was gobbled up. I adapted the recipe from the Nothin’ but Muffins cookbook compiled by Cyndi Duncan and Georgie Patrick. I have used this spiral bound cookbook for decades.

The zucchini bush I planted in the middle of the herb planter is producing already and somehow one got away from me. So, I cut the oversized fruit in half, peeled and grated it, yielding about 1 ½ to 2 cups.

Ever since reading the Case Against Sugar, I have made reducing sugar a priority. But I tweaked the recipe in a couple of other places too. I subbed walnuts for pecans, cut the salt dramatically and used olive oil. Also, my oatmeal was not quick-cooking just regular oats from Heartland Mill in Marienthal, Kansas. In theory these should all be healthy substitutions. However, the muffins did not taste healthy…they were decadent- a word I usually reserve for chocolate.

Equipment for Reduced Sugar Zucchini Oatmeal Muffins

Regular size 12 count muffin tin

Miniature size 12 count muffin tin

Large mixing bowl

Small bowl

Grater

Mixing Spoons and Measuring Cups and Spoons

Oven

Recipe for Reduced Sugar Zucchini Oatmeal Muffins

2 ½ Cups Flour

1 Cup Sugar

1 Cup Walnuts, chopped

½ Cup Oats, uncooked

1 TBS. Baking Powder

¼ Teas. Salt

1 Teas. Cinnamon

4 Eggs, slightly beaten

1 ½ – 2 Cups Shredded Zucchini

¾ Cup Olice Oil

Directions:

Preheat oven to 400° F. and grease muffin tins. In large bowl, mix flour, sugar, walnuts, oats, baking powder, salt and cinnamon. Break eggs into small bowl and slightly beat then pour over flour mixture. Then add grated zucchini and olive oil. Just stir until all the flour mixture is incorporated. If flour does not mix in, add more zucchini. Batter will be somewhat stiff. Spoon into muffin tins. Bake large tin for fifteen to twenty minutes and small tin for five minutes less. Remove from oven when tops are golden brown. Sinfully delicious when warm-no butter or jam needed. Also great after the Reduced Sugar Zucchini Oatmeal Muffins have cooled. Enjoy!

Reduced Sugar Zucchini Oatmeal Muffins cooling on a wire rack.

Manufacturer’s Recipe to the Rescue

Posted on by Econogal

Manufacturer’s Recipes intrigue me. Do these companies have test kitchens? Company cooks? Or perhaps they have employee competitions to create recipes for their goods. Who writes the cookbooks? And what about the recipes on the back of the box or can? So many questions.

Manufacturer’s Recipe Books

Even though the Internet offers a plethora of recipes through blog sites and other sources, I still find value in manufacturer’s recipe books. The dessert cookbooks are the best. I have a well- worn Kraft Philadelphia Cream Cheese Cookbook and two from Hershey’s.

My Candy Cane Cheesecake made with Philadelphia Cream Cheese can be found by clicking here. Those of you with leftover candy canes might want to whip one up for Valentine’s Day since the pink color is perfect for the upcoming holiday. Like many of my recipes, the preceding recipe was adapted.

Three Manufacturer's Recipe Books
Three Favorites

Cooking From Scratch

Much of my cooking is from scratch. There are a few exceptions. I love Stouffer’s Spinach Soufflé. Unfortunately, my local grocery store no longer carries that item. Making a soufflé from scratch is daunting. So it has been quite some time since I enjoyed a spinach soufflé.

Another exception is stuffing. Even though I have made homemade stuffing on numerous occasions, the consistency isn’t quite there. Plus, stuffing is not a last minute recipe. My fall back is Kraft Stove Top Stuffing. So I usually have a box or two on hand.

Adapting a Manufacturer’s Recipe for a Last Minute Meal

Yesterday was spent in the quilt room piecing a new baby quilt. My spouse, a fabulous cook, had an equally busy day. So, leftovers were on the docket. However, a side dish was needed. The Stove Top box promised quick and easy crab cakes. And they were.

Adapting manufacturer’s recipes is necessary to avoid a trip to the grocery store for just one item. Additionally, I change recipes to fit our dietary needs. Thus, the quick and easy crab cake recipe is not exactly the same as on the back of the box. Finally, I am changing the name. Not because the crab cakes weren’t quick and easy, but because they were absolutely delicious.

Delicious Quick and Easy Crab Cakes

Prep Time: 20-25 Minutes Serves: 4

Ingredients

1 cup boiling water

1 box Kraft Stove Top Cornbread Stuffing Mix

4 eggs total separated into 1 whole egg and 3 egg whites

1 can crabmeat, drained

Sunflower Oil

Directions

Drain crabmeat. Stir boiling water to stuffing mix and let sit for five minutes. Beat one whole egg and three egg whites in large bowl. Add drained crabmeat into the egg mixture. Then incorporate the stuffing mix. Form 5-6 patties.

Heat the sunflower oil at medium high in a sturdy skillet. I use cast iron. Once oil is hot, place crab cakes and cook for 7 minutes per side for a total of 14 minutes.

Serve Hot