[RiversideLen]

Joan, your plate looks perfect!

I had leftover chicken, rice and green beans and carrots.

[RiversideLen]

I spatchcocked a chicken and roasted it. Had it with noodles, green beans and carrot.

[RiversideLen]

I made the sour cream raisin muffins, a half order. I followed the recipe pretty close but using light sour cream. I used the full amount of coffee granules and spices. My raisin count was a little short because I used up the contents of an open box and didn't want to open another one just to make up the little difference. I added some mini chocolate chips just because everything is better with chocolate. Finally, I sprinkled a little maple sugar on top just prior to popping them in the oven.

Fresh from the oven, they taste good. The cloves dominate the other spices but it's not objectionable. Still, I think the cloves could be cut back a little. The coffee flavor is in the background. If I make these again I will reduce the coffee by half. The raisins go very well in the muffins. The muffins are sticking to the cupcake papers something terrible, probably due to the low fat content. If I do these again I will either grease the tins and skip the papers or give the papers a shot with cooking spray.

Overall, provided you like raisins in muffins, it's worth giving a try.

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[RiversideLen]

I agree, Chocomouse, those Danishes look and sound great, cream cheese and blueberries, what's not to like?

This afternoon I made a batch of burger/sandwich buns, 6 of them, and held out some dough for a pizza.

[RiversideLen]

When I want to hold a lid slightly askew, I often make a little gap thingy out of aluminum foil. I make it so it's attached to the pot and then the lid sits on it. That way I don't have to be concerned about the lid sliding back on to cover the entire pot.

Glad about your good news concerning your Rival pot, BA. You never know, sometimes customer service is a zero and sometimes a ten. I use Bakewell baking powder and with my last purchase I noticed the sodium content listed on the label had changed from 4mg to 199mg per 1/4 tsp serving. So I wondered whether the formula had changed (the listed ingredients were the same) or if the 4mg claim had been wrong all along (the more likely scenario). One of the reasons I would buy Bakewell was the low sodium content even though it costs more than other brands. Anyway, I sent then an inquiry via the "contact us" form on their website. The next business day the owner of the company phoned me (got me out of bed, *grumble*)
and told me that he doesn't know where the 4mg claim came from. Originally that kind of info was not listed and when they started putting it on the container they found it somewhere in their records, but again he didn't know where it originated from and the formula had never been changed. He had it tested a couple of years ago and test came back showing 199mg. I was impressed that the owner of the company phoned me and that he was honest about it.

[RiversideLen]

^^^^^^^^
All those dinners sound delicious!

I had quesadillas again, this time with rice, green beans and carrot.

[RiversideLen]

Thanks, Joan. Tonight's dinner is more of the same except I roasted the potatoes and had a salad with it.

[RiversideLen]

Joan, all your breads look wonderful. You're making me hungry for raisin toast!

[RiversideLen]

I don't recall doing a pumpkin shaped loaf but if I did, I would have made it in a bundt pan. My crafting skills aren't strong enough to make a boule and then put string on it and expect it to come out as envisioned.

I did make a bread in a lamb mold once for Easter. It came out pretty good; not perfect.

[RiversideLen]

I'm trying to figure out why the recipe calls for the coffee granules. Does the coffee flavor compliment the spices? I have a jar of decaf instant coffee so I'll find out soon.

I normally don't have sour cream on hand, I was thinking about using Greek yogurt but I bought a container of light sour cream as I don't want to make too many changes in my first attempt at this recipe. I find it interesting that it doesn't call for any oil or butter, the fat comes from the sour cream, so that also influenced my decision to get some.

[RiversideLen]

I don't know whether to call them tacos or quesadillas, but I cooked some sweet pepper, onion and ground beef, seasoned with taco seasoning and put it on flour tortillas with Mexican style cheese. Had it with brussels sprouts and boiled potatoes.

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[RiversideLen]

I had a piece of rotisserie chicken from the freezer, roasted potatoes and green beans with carrots and mushrooms.

[RiversideLen]

Let's start with October as this is an easy recipe. It's from the book Muffins, Sixty Sweet and Savory Recipes by Elizabeth Alston, copyright 1985. I don't remember buying this book and have never made anything from it. Here it is.

SPICY SOUR CREAM RAISIN MUFFINS

2 large EGGS
½ cup SOUR CREAM
½ cup MILK
2 tablespoons INSTANT COFFEE granules
3/4 cup RAISINS
1 ½ cups ALL PURPOSE FLOUR
½ cups plus 1 tablespoon OLD FASHIONED OATS
½ cup GRANULATED SUGAR
2 teaspoons BAKING POWDER
½ teaspoon each ground CLOVES, CINNAMON, ALLSPICE

Preheat oven to 375f, grease muffin tins or use paper liners. Yield is 12 muffins.

Put Eggs, Sour Cream, Milk and Instant Coffee in a bowl, whisk until well blended, stir in Raisins and let stand about 5 minutes.

In a large bowl, mix Flour, ½ cup Oats, Sugar, Baking Powder and Spices. Add the liquid mixture to the dry ingredients and fold with a spatula just until the dry ingredients are moistened.

Scoop batter into muffin tins, sprinkle with the 1 tablespoon Oats. Bake 20 - 23 minutes or until browned and springy to the touch in the center. Serve immediately.

I plan to make this soon and will report back. I'll also drop this recipe in the recipe forum.

[RiversideLen]

How is this supposed to work? Once we make a dish, do we share the recipe, post pics of it or just report that we made it and give our review?

[RiversideLen]

I made chicken quesadillas and a salad.

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