Submitted by Heather Sheehan
Recipe Pending
Showing posts with label Holidays: Easter. Show all posts
Showing posts with label Holidays: Easter. Show all posts
Sunday, April 4, 2010
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.
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.
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.
Sunday, February 7, 2010
Almond Glazed Blueberry Scones
Submitted by Trish Schroeder,
(Here's my scones, adapted from Tyler Florence at Food network. The ingredients are the same, but my method of doing the blueberries is different-he stirs them in, but that just made a purple mess. He also does a lemon glaze, and we prefer almond.)
Blueberry Scones
2 c. flour
1 tbs. baking powder
1/2 tsp. salt
2 tbs. sugar
5 tbs. butter (must use butter, needs to be very cold)
1 c. heavy cream
1 c. blueberries (I never measure mine, I just use as many as I think look right)
Rinse fresh or frozen blueberries in cold water and allow to drain while mixing dough. This keeps them from turning everything purple. Sift together dry ingredients. Cut in cold butter (use a pastry blender, or two forks). Make a well and pour in cream. Fold together. (I start with a rubber spatula, but end up using my hands to get it combined well.) Press or roll dough into a big rectangle on floured surface (honestly, I usually don't flour it, and I use a ceramic board) until about 1/2-3/4" thick. (Brush with cream if desired, sometimes I do, sometimes I don't. When I do, I also sometimes sprinkle just a little granulated sugar on top.) Use your knuckle or desired instrument to make little divets in the surface and poke a blueberry in each hole. Use a pizza cutter to cut into triangles. Bake at 400 degrees for 15-20 minutes. They should just barely start to brown, but not as much as biscuits.
Almond Glaze
To make 1/2 cup of glaze, which is plenty for a full batch, I use: 1 cup powdered sugar, 1 tbs. butter, 2-3 tbs. water, and 1 1/2 tsp. almond extract. I put it all in a glass bowl, microwave for 30 seconds, and stir. Then I use a spoon to drizzle over the scones.
(The lemon glaze is on the website linked above. We've also tried orange glaze and it was good, but you just can't beat the almond.)
I've also made cinnamon raisin scones by adding about a teaspoon of ground cinnamon to the dry ingredients and stirring in raisins at the end. Obviously I then omit the blueberries. They're yummy, and we've tried both the lemon & almond glaze (almond wins again), but blueberry is still the way to go.
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