Perkedel kentang daging

Bahan:

500 gr kentang kupas

1 sdm terigu

150 gr daging sapi

2 sdm kikoman

2 kuning telur

2 putih telur

4 siung bawang merah,rajang

4 siung bawang putih,rajang

1 sdt merica bubuk

1/2 sdt garam

1/2 sdt pala

1/2 sdt gula

2 helai daun bawang,iris halus

minyak goreng.

Cara membuat:

1. Goreng kentang,tiriskan dan haluskan.

2. Masak daging tanpa minyak,hingga daging berubah warna tambahkan kikoman.masak sampai daging matang.

3. Goreng bawang merah dan bawang putih hingga harum

4. Blender telur, bawang goreng,garam,pala, dan gula.

5. Masukan kentang dan terigu hingga bumbu tercampur.

6. Masukan daging dan daun bawang dalam adonan kentang, aduk dengan tangan/sendok.

7. Cetak sesuai selera,celupkan dalam putih telur sebelum digoreng.

inspired by: resep nugraha

Chicken with spicy sauce

500 gr Chicken cut into pieces

4 tbsp Worcester Sauce

1 tsp salt

1/2 tsp pepper

4 shallot,sliced

4 garlic,crushed

2 bay leaves

a slice of ginger

1 cm of galangal

4 tbsp Indonesian Kecap

4 tbsp ketchup

4 tbsp chili sauce/or substitute with 2 bird eye chillies.

Direction:

1. Marinate the chicken with Worcester sauce, pepper and salt for about 1 hour.

2. Fried the marinated chicken.

3. on other pan, friend the garlic,ginger and shallots

4. add galangal and bay leaves

5. add the kecap, ketchup and chili sauce.

6. add 100 ml water

7. add the fried chicken.

some people preferred to cook the chicken until the sauce is gone, i prefer to have some sauce on the chicken.

inspired from: resep nugraha

Apple Muffin

1 cup all purpose flour

2 tsp baking powder

1/2 tsp salt

1 1/2 tsp cinnamon

1/2 cup brown sugar+white sugar

1/2 cup milk

1 chopped granny smith apple

1/3 cup melted butter/margarine

1 egg

1. Stir together dry ingredients (flour, baking powder,cinnamon, salt & sugar).
2. Add melted butter,chopped apple and beaten egg to milk.
3. Add liquid ingredients to dry, stirring only to moisted.
4. Bake 375 F, 15-20 minutes.

Rhubarb Muffins

1-1/4 cups flour (I use half whole wheat flour)
1-1/2 tsp baking powder
1 tsp salt
1/4 c white sugar
1/4 c brown sugar
1 large egg
1/2 cup milk
1/4 c oil
1-1/2 cups diced rhubarb, or other seasonal fruit (peaches are great!)

Mix dry ingredients.

Beat egg, adding milk and oil.

Pour egg mixture over dry ingredients.

Fold in rhubarb.

Sprinkle tops with cinnamon sugar.

Bake at 375F for 20 minutes

Makes 10 muffins

Source: Muffin Mania by Cathy Prange & Joan Pauli.

Oatmeal Carrot Muffins

1 cup buttermilk

1 cup oats (not instant)
1 egg, beaten
1/2 cup brown sugar
1/3 cup melted butter or margarine
1 cup finely shredded carrot
grated rind of 1 orange
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Pour buttermilk over oats in bowl. Add beaten egg, melted butter, sugar, carrots and orange rind and mix thoroughly.

Combine flour, baking powder, baking soda, and salt and mix together. Add to oat mixture stirring until just moistened.

If desired add raisin or dates at this point

Makes 12 large muffins.

Bake at 375F for 15-20 minutes.

Recipe from Muffin Mania by Cathy Prange and Joan Pauli

Cherry Cranberry Apple Muffins

2 ¼ cups flour
¾ cups sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
1 – 19 oz can of cherry/cranberry pie filling
½ cup butter or margarine, melted
1 egg
1 apple, peeled and diced.

Combine first 5 ingredients in large bowl. Stir
well.
Beat remaining ingredients together in a small
bowl. Add to dry
Ingredients, stirring just until combined. Spoon
into greased muffin cups
(cups will be full) Bake at 375 for 20-25 minutes,
or until top springs back
when lightly touched. Makes 12 large muffins.

Ever Ready Bran Muffins

1 Package (15 ounces) wheat bran flakes with raisins

5 cups all purpose flour

5 cups sugar

1tbsp and 2 tsp baking soda

2 tsp salt

4 beaten eggs

1 quart buttermilk

1 cup vegetable oil

Mix the dry ingredients, make a well in the centre of mixture, add egg, oil,milk. Stir just enough to moisten the dry ingredients. Bake at 400 F for 12-15 minutes

for 5 1/2 dozen

Source: Muffin Mania by Cathy Prange & Joan Pauli.

Lemonade Muffins

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
One 6-ounce can (2/3 cup) frozen lemonade concentrate, thawed, divided
1/4 cup milk
1/3 cup cooking oil
1/2 cup chopped walnuts

Combine flour, sugar, baking powder and salt. Set aside.

In separate bowl, combine egg, 1/2 cup of the thawed lemonade, milk and oil.

Add liquids to dry ingredients, stirring just until moistened. Gently stir in nuts.

Fill greased muffin cups and bake at 375 degrees for 15 to 20 minutes or until done.

While muffins are still hot, brush with remaining lemonade and sprinkle with granulated sugar. Makes about a dozen large muffins.

source:"Muffin Mania," by Joan Pauli and Cathy Prange

Morning Glory Muffins

2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups grated carrot
1/2 cup raisins
1/2 cup nuts
1/2 cup coconut
1 apple, peeled, cored and grated
3 eggs
1 cup cooking oil
2 teaspoons vanilla

Combine flour, sugar, soda, cinnamon and salt in a large bowl. Stir in carrot, raisins, nuts, coconut and apple. Set aside. In separate bowl, combine eggs, oil and vanilla. Stir liquids into flour mixture until batter is just combined.

Spoon into well-greased muffin cups, filling to the top. Bake 20 minutes at 350 degrees. Makes about 14 large muffins.

source "Muffin Mania," by Joan Pauli and Cathy Prange

The Nothing Muffin

1 cup all purpose flour (I cut 2tbsps of flour and add 2 tbsps of milk powder)

2 tsp baking powder

1/2 tsp salt

1/2 cup sugar

1/2 cup milk

1/4 cup melted butter/margarine, melted

1 egg

1. Stir together dry ingredients (flour, baking powder, salt & sugar).

2. Add melted butter and beaten egg to milk.


3. Add liquid ingredients to dry, stirring only to moisted.

To this batter, add anything you have on the shelf- chocolate chips, butterscotch chips, peanut butter chips, fruit, nuts, etc.orAdd nothing & serve with your scrambled eggs for breakfast with your favorite homemade jam or jelly.

4. Bake 375 F, 15-20 minutes.

source: Muffin Mania by Cathy Prange & Joan Pauli

Pumpkin Muffin

4 eggs

2 cups white sugar

1and a half cups oil

1 and three quarters cups pumpkin (small can)

3 cups all-purpose flour

1 tbs cinnamon

2 tsp baking powder

2 tsp baking soda

1 tsp salt

2 cups raisins

brown sugar

Beat eggs slightly.

Add sugar, oil, pumpkin and beat thoroughly

Add dry ingredients and mix until smooth.

Stir in raisins.

Fill greased muffin cups 2/3 full and sprinkle tops with brown sugar.

Bake 375 degrees for 15 – 20 minutes.

source:Muffin Mania by Cathy Prange & Joan Pauli

Maple Syrup Muffins

1/4 c. butter
1/2 c. white sugar
1 tsp salt
1-1/4 c. flour
2 tsp baking powder
3/4 c. rolled oats
1/2 c. milk
1/2 c. maple syrup

Soften butter, blend in sugar and salt

Add dry ingredients and blend with pastry cutter until crumbly. Mix in oats.

Blend milk and syrup together in measuring cup and pour over dry ingredients

stirring only to moisten.

Bake 350 degrees - 20 minutes.

Makes 8 large muffins.

Optional glaze

1 tbsp butter
1/2 c. icing sugar
1 tbsp maple syrup

Spread glaze over muffin tops when slightly cooled.

source: Muffin Mania by Cathy Prange and Joan Pauli

Jam Filled Muffins

1 3/4 C. all purpose flour 1 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp nutmeg 1/4 tsp cinnamon 1/3 C. oil 3/4 white sugar 1 egg 3/4 c milk  Combine flour, baking powder, salt, nutmeg, and cinnamon.  In another bowl, combine oil, sugar, egg, and milk.  Add liquid ingredients to dry and stir only to combine.  Fill tins 1/2 full of batter, add 1 tsp jam, and top with rest of batter.  Bake 350F for 20-25 min.

from "Muffin Mania", Cathy Prange and Joan Pauli

Bran Muffins

• 1 c. buttermilk (or milk + 2 tsp. vinegar)
• 1 tsp. baking soda
• 1 c. all-purpose flour
• 1/4 tsp. salt
• 1/2 c. butter
• 3/4 c. brown sugar
• 1 egg
• 1 tbsp. molasses
• 1 c. oat bran
• 1/4 c. raisins

Combine buttermilk and soda and set aside.

Cream butter and brown sugar thoroughly. Add egg and beat well.

Add buttermilk and soda, then molasses and bran and blend.

Stir in flour and salt mixture and fold in raisins.

Spoon into greased muffin cups and bake at 375 degrees for 20 minutes or until done.

Orange Date Muffins

1 whole Orange
1/2 cup orange juice
1/2 cup chopped dates
1 egg
1/2 cup butter or margarine ( not melted)
1 1/2 cups all purpose flour
3/4 cup white sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Cut the orange into pieces to remove seeds.
Drop pieces into blender with orange juice
and whirl until peel is finely chopped.
Drop in the date, egg and butter. Give
blender a short whirl.
Stir together the dry ingredients.
Pour orange mixture over and stir only until
moistened.
Bake at 375 degrees for 15 - 20 minutes.
Yields 9-10 large muffins.

from the Muffin Mania Book by Cathy Prange
and Joan Pauli

Cornmeal Muffin

1 cup of flour

1 tbsp baking powder
1/2 tsp salt
1/2 cup sugar
1 cup of cornmeal
1/2 cup frozen corn niblets
1/2 cup of butter
1 egg
3/4 cup of milk

• Mix dry ingredients together: flour, baking powder, salt, sugar and cornmeal; stir in corn
• melt the butter
• add the egg and the milk and whisk well
• stir liquid ingredients into dry ingredients and stir to combine until just moistened: if you over mix your muffins you will get hard little rocks. If you like stirring stuff, make risotto.
• grease muffin tins: this recipe will give you about 12 large muffins or 24-30 mini muffins
• bake in a 375 degree F oven: 10-12 minutes for the mini ones, or 15-20 minutes for the large
• remove from oven and cool slightly before removing from tins.

Source: Muffin Mania by Cathy PrangePublish Post & Joan Pauli.

Blueberry Muffin

1¾ c. all purpose flour

½ c. white sugar

3 tsp. baking powder

½ tsp salt

1 c. blueberries

1 egg

1 c. milk

½ c. melted butter or margarine

Stir together dry ingredients and add blueberries.

Combine egg, milk and melted butter and stir into flour mixture and blueberries, stirring just to moisten. Do not beat.

Fill greased muffin cups and bake at 375°F for 20 minutes.

* Yields- 10 large muffins

For a nice flavour, add the grated rind of one orange or lemon and while hot, dip in melted butter and sugar.

We added blueberry jelly and a sprinkle of granola to these muffins when we photographed them for the book’s cover. It was a great presentation and they tasted delicious!

Aunt Karen’s tips to lighten this muffin: Reduce the amount of butter or margarine to ¼ cup.

source: Martha Prange Muffin of the month

other recipe

Ingredients
375 g plain flour
1 tbsp baking powder
165 g firmly packed soft brown sugar
125 g buter, melted
2 eggs, lightly beaten
250 ml milk
185 g fresh or thawed frozen blueberries

Method
Preheat the oven to 210 deg Celsius. Lightly grease two 6-hole muffins trays. You may put paper cups (used for cupcakes/muffins) directly into the muffin holes, in this case you need not grease the trays.
Sieve the flour and baking powder into a large mixing bowl. Stir in the sugar and make a well in the centre of the dry ingredients.
In a separate mixing bowl, add the melted butter, eggs and milk and stir to combine. Add all at once to the flour mixture and fold until just combined. (Do not overmix.)
Fold in the blueberries. Spoon the batter into the prepared tray. Bake for 20 minutes, or until golden brown. Turn out onto a wire rack to cool.
Preparation time: 20 mins

Donuts Muffin

Ingredients:
1 3/4 c. all purpose flour
1 1/2 tsp. baking powder
1/3 c oil
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon
3/4 c. white sugar (first amount)
1 egg
3/4 c. milk

1/2 c. melted butter
3/4 c. white sugar (second amount)
1 tsp. cinnamon

Directions:

1. Preheat oven to 350 F. Line or spray muffin tins
2. In a medium bowl combine flour, baking powder, salt, nutmeg and cinnamon
3. In another medium bowl thoroughly combine oil, sugar, egg and milk
4. Add liquid ingredients to dry and stir only to combine.
5. Bake at 350 F for 20-25 min.
6. Shake muffins out immediately and while hot, dip in combination of melted butter, then sugar and cinnamon.

Source: Muffin Mania by Cathy Prange & Joan Pauli.

Oatmeal Muffin

Ingredients:

1 cup oatmeal

1 cup boiling water

Mix and let stand for 20 minutes.

Directions:

1 1/2 cup brown sugar or less

1/2 cup butter or margarine

2 eggs well beaten

1 tsp baking soda

1 tsp salt

1 tsp vanilla

1 cup all purpose flour

3/4 cup dates cut fine or 1 cup raisins or handfull of dried coconut

Cream sugar and butter.

Add eggs and beat.

Add the dates to the dry ingredients and add.

Add vanilla

Stir in oatmeal mixture gently

Bake 375 F for 20-25 minutes.

Source: Muffin Mania by Cathy Prange & Joan Pauli @ vania blog

Chocolate Muffins

1 cup all purpose flour
1/2 cup sugar
3 tbsp unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
1 beaten large egg
3/4 cup milk
1/3 cup cooking oil

- In large bowl, stir together flour, sugar, cocoa, baking powder and salt

- Make a well in center of dry ingredients. Combine egg, milk and oil. Add all at once to dry ingredients, stirring just until moistened. (Batter should be lumpy).
- Spoon into greased muffin cups .
- Bake 375 F for 20 minutes.

Source: Muffin Mania by Cathy Prange & Joan Pauli.