Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Beth Pemberton shares this muffin recipe, which she credits to Marge Miller.
Pemberton suggests reducing the sugar by half if the muffins will be served as a bread to go with a meal.
Oatmeal Muffins
1 cup buttermilk
1 cup rolled oats
1/3 cup shortening or butter, melted
1/2 cup brown sugar
1 egg, beaten
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
In a medium bowl, combine the buttermilk and oats; soak 1 hour.
Heat oven to 400 degrees. Grease the wells of 12 standard muffin cups.
In a separate mixing bowl, combine the melted shortening, brown sugar and egg.
In a third bowl, sift together the flour, baking soda, baking powder and salt.
Combine the soaked oats, egg mixture and flour mixture, stirring until just combined. Fill muffin cups two-thirds full with batter. Bake 20 to 25 minutes.
Makes 12 muffins.
This potato recipe comes from Barbara Sue Turner.
"Nutty Gruyere cheese and sweet potatoes give this dish fresh appeal," Turner notes.
Scalloped Potatoes With Ham
1 medium onion, chopped
1 tablespoon vegetable oil
3 cloves garlic, finely chopped
2 sweet potatoes, peeled and cut into 1/4-inch thick slices
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups chopped cooked ham
2 cups shredded Gruyere cheese
1 3/4 cups whipping cream
2 tablespoons butter, cut into pieces
Saute onion in oil over medium-high heat for 5 minutes or until tender. Add garlic; cook 30 seconds. Remove from heat and set aside.
Place potatoes in a large bowl.
Heat oven to 400 degrees.
Combine the flour, salt and pepper. Sprinkle flour mixture over the potatoes and toss gently to coat. Arrange half of the potatoes in a greased 9-by-13-inch baking dish or 3-quart gratin dish. Top with onion, ham and half of the cheese. Arrange the remaining potatoes over the cheese. Pour cream over potatoes and dot with butter. Cover with aluminum foil and bake 50 minutes. Remove foil, sprinkle with remaining cheese and bake 20 minutes more or until cheese is melted and potatoes are tender. Let stand 10 minutes before serving.
Makes 6 to 8 servings.
And for something sweet, Katie Doherty shares this recipe for vegan Almond Joy candies.
I was lucky enough to get to taste these last week and they are absolutely delicious.
Almond Joy Treats
1 (14-ounce) can of coconut milk (preferably not a light version)
1/2 cup sugar
2 tablespoons agave nectar
1 tablespoon vanilla extract
About 1 pound shredded unsweetened coconut
3/4 cup almond butter
12 ounces dark chocolate chunks
1 tablespoon coconut oil
In a saucepan, combine coconut milk, sugar, agave nectar and vanilla and simmer until slightly darker and condensed, about 30 minutes. Let cool.
Stir in coconut and almond butter. Form mixture into balls and place onto a cookie sheet. Freeze on cookie sheet for at least 15 minutes, until firm.
Melt chocolate chunks and coconut oil together in double boiler or microwave. Dip each coconut ball in chocolate; let rest on counter or in refrigerator until the chocolate coating sets.
Yield will vary depending on the size of the balls.
Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 02/11/2015