Saturday, August 25, 2018

Sugar Free Banana Muffins

© Can Stock Photo / tycoon

Sugar may have been rationed in Rosie's day, however this recipe came to me from a friend whose kids have food allergies, and it was something they could eat. The muffins are tasty, and this recipe uses all natural ingredients. Best of all, it's easy to prepare and delicious. If you're trying to avoid sugar or corn syrup, you may want to try it.



5 - 6 ripe bananas, mashed
1/4 cup olive oil
1/4 cup honey
1 tsp vanilla
2 1/4 cup whole-wheat flour
3/4 teaspoon ground nutmeg
1 1/4 teaspoon baking soda

Preheat oven to 350 degrees F. Lightly oil muffin pan, or use baking cups. Stir together bananas, oil, honey and vanilla in a medium sized bowl. Combine flour, nutmeg and baking soda in a large bowl. Stir in the wet ingredients and blend with a spoon. Drop mixture into muffin cups, filling to the rim. Bake for 20 to 25 minutes or until golden brown. If desired, chopped nuts may be added.

Tuesday, August 14, 2018

Rosie's Recipe -- Refrigerated Bread Pudding

I'll admit that I'm not a big white bread fan.  No, I'm not a food snob or into gluten free. I simply prefer the taste of whole wheat or multigrain breads because I find them more flavorful. So, when I discovered a half-consumed loaf of white bread in the back of my freezer, left behind by out of town guests, I thought what the heck. I was testing recipes for Rosie's Riveting Recipes, so why not use it in some of the recipes calling for white bread? This classic dessert is one that your grandmothers may have made, and it's delicious. One nice thing about many of these historic dessert recipes is that they're sweet, but not too sugar-laden.



   1 envelope plain gelatin
   2 cups milk
   1/2 cup light or dark corn syrup or 1/3 cup sugar
   1/4 teaspoon salt
   4 slices white bread (2 1/2 cups cubed)
   2 eggs, slightly beaten
   1 teaspoon vanilla
   nutmeg, if desired

Soften gelatin in 1/4 cup cold milk. Scald remaining milk with corn syrup (or sugar) and salt in double boiler. Add gelatin and stir until dissolved. Remove crusts and cut slices of bread into cubes. Pour hot milk slowly over beaten eggs, stirring constantly. Return to double boiler. Add bread cubes and cook until custard consistency, stirring constantly. Remove from heat. Add vanilla and beat with rotary beater until frothy. Turn into one large (or individual molds) that have been rinsed in cold water first. Chill. When firm, un-mold and serve with cream or any sauce. Sprinkle with nutmeg.

Modern adaptation: Be careful not boil the milk. The beaten eggs can be slowly added to the milk mixture in the double boiler, stirring constantly as directed in the original recipe, until they are well blended. To give the pudding a bolder flavor add 1/4 teaspoon ginger, 1/4 teaspoon cinnamon, and 1/4 nutmeg with the vanilla. The pudding can also be poured into ramekins and served with whipped cream, cinnamon, or nutmeg on top, as suggested in the original recipe.