Aunt Kathy's Deviled Short Ribs

Deviled Short Ribs 5 to 6 lbs short ribs 2 coarsely chopped onions 1/2 tsp cayenne pepper 2 Tbsp horseradish 1 1/2 Tbsp dry mustard 2 Tbsp Worshestershire sauce 1 Tbsp soy sauce Place meat in a large frying pan. Cover it with the onions. Combine all other ingredients in 2 cups of water and pour over the meat. Cook at a very low boil for 2 1/2 hours on the stove top. When done, you can remove the meat from the pan and thicken the juice with cornstarch or arrow root to make gravy if you want, or just boil it a bit to make a reduction sauce. To make gravy, put a couple Tbsp of arrow root or cornstarch in a little bowl and add a small amount of water and stir thoroughly. Add this mixture to the boiling meat juice in the frying pan, and stir until it boils again.

Banana-Brown Sugar Muffins

Thought I'd share the recipe for these muffins as they are a favorite around here. Ike eats one and always asks for more. That's good reviews from my pickiest eater. Kitty doesn't eat much in the bread department, but she'll eat these. More good reviews. And Noey will eat these just as fast as he can, even if it means no hands!

Pure delight!

Here is the recipe from the Williams-Sonoma Family Meals recipe book. Like most of the Williams-Sonoma recipes we've tried, they are perfect! Don't change anything in this recipe and you won't be disappointed.

~Banana-Brown Sugar Muffins~

1 cup whole wheat flour

1 cup all-purpose flour

1 tsp baking soda

1/4 tsp salt

2 cups (about five) smashed bananas

1/4 cup whole milk

3/4 cup firmly packed brown sugar

1/2 cup unsalted butter, at room temperature

2 large eggs

1 tsp pure vanilla extract

makes 12 standard muffins

Preheat the oven to 350 degrees. Butter 12 standard muffin cups or 24 miniature muffin cups, then flower them, tapping out the excess.

In a small bowl, stir together the flours, baking soda, and salt. In another bowl, whisk together the bananas and milk.

In the bowl of a stand mixer, using the paddle attachment, beat together the brown sugar and butter on medium-high speed until light and fluffy. Stop the mixer and scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. On low speed, stir in the vanilla and the banana mixture, then stir in the flour mixture just until thoroughly incorporated. Spoon the batter into the prepared muffin cups, filling them two-thirds full.

Bake until the tops are golden, 17-20 minutes for standard muffin cups and 12-15 minutes for the mini muffins. Let cool for 5 minutes in the pan, then turn out onto a rack Serve warm or at room temperature.

Kitchen Help

With three little ones, I am never at a loss for kitchen help. Kitty is my hands on girl and pulls up a chair if she hears the pantry door squeak or a shuffling of spoons. Ike likes the smells and comes wondering in, but usually doesn't want to taste anything unless it's fragrant with cinnamon. Noey normally plops his plump little self at my feet and waits for something yummy to drop. If something doesn't land on the floor fast enough he'll resort to begging and pulling on my pant legs:)

Here is a sampling of what we concocted last week:

Banana and Brown Sugar Muffins

Hamburgers

Meatball Sandwich

Chicken Alfredo

Steak Fajitas

 

Cute kitchen cleanup help.