This month for cooking club, we had Easter Brunch at Janet's home. She was a marvelous host and we all enjoyed good food and great company. Several recipes are still missing, but we'll hopefully get them posted for you as soon as possible.

Hope to see you all next month!!

Dill & Cream Bread/Veggie Dip

Submitted by Heather Sheehan

Recipe Pending

Easter Egg Nests

Submitted by Shannon

Recipe Pending

Fruit Pizza

Submitted by Janet Schlosser

Recipe Pending

Fresh Veggie Pizza

Submitted by Janet Schlosser

Recipe Pending

Morning Muffins (From Make-A-Mix)

Submitted by JoDee Leahy
(Blueberry Crumb Variation pictured above)

2 1/2 cups Quick Mix (Posted below)
4 Tbsp sugar
1 egg, beaten
1 cup milk or water
Butter and honey if desired

Preheat oven to 425F
Generously butter muffin pans. Place Quick Mix in a medium bowl, add sugar, and mix well. In a bowl, combine egg and milk or water. Add all at once to dry ingredients. Stir until just blended. Fill prepared murrin pans 2/3 full. Bake 15-20 minutes, until golden brown. Serve hot with butter and honey, if desired. Makes 12 large muffins.

Variations:
Dried fruit or Nut Muffins - Add 1/2 cup chopped raisins, dates, dried berries, or fruits, or nuts to dry ingredients. Before baking, sprinkle with Crumb Topping Mix (posted below).

Blueberry Muffins - Gently fold 1 cup fresh, frozen or drained blueberries into dry ingredients. Sprinkle with Crumb Topping Mix (posted below) if desired.

Oatmeal or Bran Muffins - Reduce Quick Mix to 1 3/4 cups. Add 3/4 cup quick rolled oats or all-bran cereal to dry ingredients before adding liquid ingredients.

Apple Muffins - Fold 1 cup grated raw apple into muffin batter before putting into muffin pans and increase baking time to 20-25 minutes.

Fresh Peach Muffins - Fold 1 cup diced fresh peaches into batter before putting into muffin pans and increase baking time to 20-25 minutes.

Orange Muffins - Add 1 Tbsp fresh orange peel or 1 1/2 tsp dried orange peel to dry ingredients before adding liquid ingredients.

Cranberry Muffins - Gently fold 2/3 cup chopped cranberries into muffin batter before putting into muffin pans.

Crumb Topping Mix (From Make-A-Mix Cookery)

Submitted by JoDee Leahy

This topping is a great crumb topping that you can use on cobblers, ice cream, muffins, or anything else you like.

1 1/3 cups brown sugar, firmly packed
1 cup all-purpose flour
2 tsp cinnamon
1/2 tsp nutmeg
3/4 cup butter or margarine

In a medium bowl, combine brown sugar, flour, and cinnamon. Mix well. With a pastry blender, cut in butter or margarine until mixture is very fine. Put in a 1-quart, airtight container. Label. Store in the refrigerator. Use within 1-2 months. Makes about 2 cups.

Quick Mix (From Make-A-Mix Cookbook)

Submitted by JoDee Leahy

This is an amazing mix that you make ahead of time and can be used to make just about everything from doughnuts, to breadsticks, to cakes, cobblers, & scones. I used this to make the muffins above that I brought to cooking club this month.

8 1/2 cups all-purpose flour
4 Tbsp baking powder
1 Tbsp salt
2 Tbsp cream of tartar
1 tsp baking soda
1 1/2 cups instant nonfat dry milk or dry buttermilk powder
2 1/4 cups vegetable shortening

In a large bowl, sift together all dry ingredients. Blend well. With a pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal in texture. Put in an airtight container. Label with date and contents. Store in a cool, dry place. Use within 10-12 weeks. Makes about 13 cups of Quick Mix.

Variation:
Use 4 1/4 cups all-purpose flour and 4 1/4 cups whole-wheat flour. Increase baking powder to 5 Tbsp.

Turkey Bacon Wrapped Frittata

Submitted by Sarah Terry

Ingredients
12 slices of turkey bacon
2 tablespoons olive oil or butter
1 shallot, finely chopped
1 small bag baby arugula (or spinach)
6 eggs
1 cup grated gruyere
salt and pepper


Get Cookin'

1. Preheat oven to 350 degrees
2. Prepare ramekins by brushing the inside with olive oil or spraying with non-stick spray. Wrap two pieces of bacon around the inside of each ramekin closing all gaps around the sides. Cut the remaining pieces of bacon in half, leaving you with two shorter pieces of each piece of bacon. Place two of these pieces in the bottom of each ramekin, covering all gaps.
3. Heat a large sauté pan on high, add olive oil or butter, add shallots and reduce heat to medium. Gently cook shallots until translucent or about 4 minutes. Add arugula to the pan and cook until wilted. Remove arugula from pan and allow to cool. Squeeze out any excess water with your hands.
4. Combine eggs, gruyere and arugula, season with salt and pepper. Remember that the cheese will add some salt on its own. Fill each ramekin ¾ full and bake for 20 minutes or until eggs are set and tops are golden and puffed.
5. Remove eggs from ramekins while hot, using two towels, to prevent burning yourself.
6. Serve immediately as eggs will lose volume as they sit.