January 22nd, 2014
Looking forward to a cold, and snowy winter day at the Delaware Beaches. And, good morning to you too wherever you are. It is 9 degrees in Rehoboth Beach as I sat down to write this post. Can’t wait until this p.m. when temperatures will be soaring to a mere 18 degrees!! Love the changes in season, that’s why I can’t wait for Spring!! By the way, they say if you want to be warm today, you have to go to Phoenix, Arizona. No mention of South Florida.
It is what it is….so how about some Scrapple Muffins this morning. I am sure you have Scrapple in your refrigerator. Love the RAPA brand. The two brothers Ralph and Paul Adams many years ago developed it and it is the largest scrapple producer in the world. It is located in the town of Bridgeville, Delaware. Please note that you can order scrapple from RAPA from November through February. To read more about it, please visit http://www.rapascrapple.com.
I have made these Scrapple Muffins before. Besides the original Scrapple from RAPA, others are now in the market; Chipotle, Bacon, and their newest…Turkey Scrapple. It is really good and definitely lower in fat.
The recipe is a little bit of this and a little bit of that. Want it hotter? Then add the jalapenos, just like I did.
First cook the scrapple….well done; crispy. Take out of frying pan, chop and save.
Chopped onion…about 1/2 cup.
Chopped pickled jalapenos…that’s your call.
Add to the onions in the frying pan.
Once that’s done, add the chopped scrapple.
The muffin mix can be store bought or you can make your own. Therefore, you will need eggs, and milk. I like evaporated milk because it makes a delicious muffin. Add 1/2 cup of grated extra sharp cheese. My pan was deep and 6 big muffins is all I could get.
Add the scrapple mixture to the muffin mix and pour into your favorite lightly greased muffin pan. Sprinkle with extra grated cheese.
It took about 1/2 hour or so to bake these muffins. Just test them by inserting a knife in the middle. If it comes out clean…they are ready!!
Take out of the oven….let them cool a bit.
Enjoy!!
October 13th, 2013
The sun is not even out, and who knows how the weather will be today, but the start of a Sunday morning or any morning for that matter, in Rehoboth Beach is with a cup of mocha from one of my favorites…The Coffee Mill. It is located at 127-B Rehoboth Avenue in the Rehoboth Mews. Tel. 302-227-7530. Website? http://www.cofffeemillrehoboth.com.
I missed the Apple Scrapple Festival in Bridgeville, Delaware this year. And, the weather did not cooperate either. But, I decided to pay homage to another favorite….Scrapple. My Scrapple Chipotle Cheese Muffins recipe is one of those that is, definitely, a little bit of this, and a little bit of that. In my kitchen I found gluten free, flour, and in the refrigerator I found, eggs, cheese, evaporated milk, onions, pickled jalapenos and….imagine this….Rapa Chile Chipotle Scrapple!! These were going to be some hot muffins!!
I sliced half a pound of the scrapple and proceeded to fry it in the pan.
Chop half of an onion and saute in the same frying pan. Add about 1/4 cup or more of chopped pickled jalapenos. Add the chopped scrapple and mix it all in. Let the flavors mingle…haha. Turn heat off and just let them rest. In the meantime, pre-heat oven to 350 degrees.
To make it easier, use a muffin mix or pancake mix. I used a gluten free Bisquik mix…about 1 1/2 cups. You can follow the recipe on the box or just add one egg, milk to make it thicker than pancake mix, the scrapple mixture, 1/2 cup of cheddar cheese. My muffin pan was deep, so I only got 6 large muffins. Fill them, sprinkle with extra cheese, and bake in the oven for about half hour to 40 minutes, again, depending on your muffin pan and until the knife inserted comes out clean.
Out of the pan and into a plate….they disappeared quickly.
The idea is that when you bite into the muffin you can get the flavors of the scrapple, onions, cheese and jalapenos….spicy but pretty good. Now make them your own!!
Please note that this recipe is not gluten free. Scrapple has gluten. Too bad.
Have a good one!
January 13th, 2010
It is still so cold and even though I had a few events to report and a prepared post, I put them aside and thoughts of biscuits, cornbread, and muffins were dancing in my head because they are comfort foods and would be great with a good, full bodied cup of coffee. So, here they go.
Best Ever Buiscuits
2-2 1/2 cups self rising flour
1/2 cup shortening
1 cup milk
Place flour in a large bowl and make a well in the flour.
Add shortening and milk to that well in the flour.
Start mixing with your hands until flour leaves the bowl.
Flour your hands and pinch off dough to make the biscuit.
Place on an ungreased cookie sheet and bake in the top part of the oven at 500 degrees until brown.
Church Supper Cornbread
Boil together:
3 cups boiling water
1 stick of margarine
Mix well:
2 cups white corn meal
1/2 cup flour
1 cup sugar
1 tsp. salt
Pour boiling water mixture over dry ingredients and mix very well.
Add 1 1/2 cups cold milk. Mix.
Add 3 well beaten eggs and mix well.
Pour into a greased, floured pan (9″ x 13″).
Bake at 375 degrees for 1 hour.
Beer Muffins
4 cups Bisquick
2 tblsps. sugar
1 can room temperature beer
Mix all together. Put in muffin tins and bake at 400 degrees for 20 minutes.
Remember to get some good coffee and sit back and relax…
October 17th, 2009
Non-stop rain. That is all we have had for days. It is good weather to bake muffins and breads. Following are a few recipes that you might enjoy:
Blueberry Muffins
2 cups flour
3 T. sugar
3 t. baking powder
1/2 t. salt
1/4 t. mace
3/4 cup milk
1 egg
3 T. melted butter or margarine if you prefer
1 t. vanilla
1 cup fresh blueberries
1 T. butter or margarine
1/4 cup sugar
1 t. cinnamon
Pre-heat oven to 425 degrees.
Combine first 5 ingredients.
Add milk, egg, melted butter and vanilla. Mix just until dry ingredients are moistened.
Lightly fold in blueberries.
Spoon into well-greased muffin pans.
Combine butter, sugar and cinnamon. Sprinkle over top of muffin batter before baking.
Bake for 20-25 minutes. Makes up to 12 muffins depending on the size of your pans.
Apricot Oatmeal Muffins
2 cups flour
1/2 cup rolled oats
1 cup sugar
1 T. baking powder
1 t. salt
2 t. pumpkin pie spice
1 cup chopped dried apricots
1/2 cup chopped nuts
2 eggs
1 1/3 cups milk
1/4 cup salad oil
Pre-heat oven to 350 degrees.
Stir together, flour, oats, sugar, baking powder, salt and spice.
Add apricots and nuts; stir to blend.
Beat together eggs, milk and oil. Add all at once to flour mixture, stirring only until all the flour is moistened.
Fill greased muffin pans 2/3 full.
Bake for 25 to 30 minutes or until golden brown.
Makes 24 muffins.
Toasted Coconut Bread
1 cup toasted coconut
1 cup milk
1 egg, beaten
1/4 cup oil
1 t. vanilla
2 cups all purpose flour
1 T. baking powder
1/2 t. salt
3/4 cup sugar
Pre-heat oven to 350 degrees.
Toast coconut by spreading it on a baking sheet and toast in the oven for 10 minutes or until lightly brown. Watch it because it can toast quickly.
In a large bowl, mix milk, egg, oil and vanilla.
Add coconut, flour, baking powder, salt and sugar; stil until blended.
Pour into a greased and floured 9 x 5 inch loaf pan.
Bake for 1 hour. Cool on a rack.
Note: The above recipes can be adapted in order to be gluten free. When I am substituting baking flours, I usually use Arrowhead Mills Gluten Free all Purpose Baking Mix. I get gluten free vanilla from my local health food store, Rainbow, in Rehoboth Beach. For the rolled oats I use Lara’s Rolled Oats from Chateau Cream Hill Estates. Those can also be purchased at your local health food store. Some of these products might be carried in your local supermarkets, as well. Regarding the dried fruits, please read the labels. The same goes for the coconut.
Hope you like them. Remember to enjoy them and make them your own.
See you, very soon….Hopefully, the weather will improve.
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