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Category: Omnia Breads

JIFFY CORNBREAD CLONE MIX

JIFFY CORNBREAD CLONE MIX

I’m not much for commercially prepared mixes but I do love the convenience of them. Part of my provisioning strategy is to prepare dry packets of our favourite ‘mixes’ so I can just add the liquids. Sometimes to save washing up, I even add the wet ingredients right in the bag. JIFFY CORNBREAD CLONE MIX 1 cup corn meal 1/2 cup all purpose flour 2 tbsp sugar 1 tsp sea salt 1 tbsp baking powder 1/2 tsp baking soda When…

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ITALIAN EASTER PIE

ITALIAN EASTER PIE

Because of where we live, April has yet to be a time when we are on the water. But someday within the next few years there will be an occasion to enjoy some Easter treats onboard. Last year I compromised with my own galley version of something a bit simpler… …and a little green eggs and ham brunch …and then with all the delicious looking recipes for baked hams and scalloped potatoes, I broke down and made a pseudo-traditional Easter…

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SUN-DRIED TOMATO and FETA CAKE

SUN-DRIED TOMATO and FETA CAKE

I had some feta cheese staring at me from the refrigerator this morning, a morning when I felt hungry for muffins… It’s been a while since I made muffins, but I am always it seems in a boat galley frame of mind, so out came my Omnia stove top for another creation. Feta screams for something savoury, so I grabbed my last few sun-dried tomatoes, some eggs, ground up a few almonds, a little flour and some seasonings… Mixed it…

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BLUEBERRY BREAKFAST CAKE

BLUEBERRY BREAKFAST CAKE

I’m in my cook once eat a few times mode today because sometimes this Galley Kat would rather just enjoy her morning coffee with no cooking involved. I brought a couple of baggies of the dry ingredients to make this breakfast cake onboard this summer using my Bisquick clone recipe as a base. All I have to do is add the eggs and milk and some fresh fruit.   BLUEBERRY BREAKFAST CAKE 2 1/4 cups Bisquick clone mix 1/3 cup…

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STOVE TOP CORNBREAD

STOVE TOP CORNBREAD

Time to bring out Galley Kat’s little stove top Omnia oven…   I brought the dry ingredients for the cornbread onboard and just added the rest…   …25 minutes later… …we enjoyed some yummy cornbread with maple syrup…   …kept the Captain well fueled for a relaxed 2-hour sail… …using auto-pilot… STOVE TOP CORNBREAD 1 cup cornmeal 3/4 cup flour 1 tbps sugar 1-1/2 tsp baking powder 1 tsp baking soda 1/4 tsp salt 2 eggs 6 tbsp melted butter…

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BOSTON BROWN BREAD

BOSTON BROWN BREAD

My bread quest continues… This time a dense nutrient-packed creation… …the batter fits perfectly in the Omnia pan… …Voilà! BREAD!!!… BOSTON BROWN BREAD (stove top version) 2 cups whole wheat flour 1 cup white flour 2/3 cups brown sugar (firmly packed) 2 tsp baking soda 1 tsp sea salt 1/4 cup molasses 2 cups butter milk Whisk flour, sugar, soda & salt together to blend. Stir in milk & molasses just until incorporated. Heat Omnia base on high for 5…

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UNIVERSAL MUFFIN MIX

UNIVERSAL MUFFIN MIX

This recipe for Universal Muffin Mix has been in my database for years. I can’t remember the original source but it seems to be the same one I see floating around various recipe sites.     Mixes are great to have on hand but when ever I can, I prefer creating my own (no nasty additives) As with my Bisquick clone recipe… and taco seasoning recipe…   This one makes enough for a ton of muffins but it is so…

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MAPLE CORNBREAD

MAPLE CORNBREAD

On my list of ‘what-Mom-used-to-make’ fave dishes is Johnny Cake. I always associate it with colder weather (we always ate ‘seasonal’) With American Thanksgiving approaching I thought I would try out a new recipe for cornbread. This one is lighter and a bit sweeter than I remember Mom’s being plus I like the addition of buttermilk and corn kernels. As this is a boat galley blog, I prepared it in my little stove top Omnia Oven…. …just 20 minutes on…

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