Category: MISC

BUTTERMILK CINNAMON PANCAKES

BUTTERMILK CINNAMON PANCAKES
2 cups Pioneer Baking Mix
2 JUMBO eggs
1 1/2 cup buttermilk OR and what I prefer:
[1 1/2 cup whole milk + 1 tablespoon cultured buttermilk powder]
1 teaspoon sunflower oil
Cinnamon Sugar
REAL Maple Syrup

  • Whisk together the baking mix, eggs, buttermilk and oil.
  • Pour onto hot griddle.
  • Top with butter, sprinkle with cinnamon sugar and pour on warm syrup.
  • Enjoy!

GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE

Delicious pumpkin bread smothered in a maple brown butter icing. Ginger Pumpkin Bread adapted from Martha Stewart by SIMPLY SCRATCH BLOG and then by me.

adapted from  SIMPLY SCRATCH BLOG
GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE
Yield: 8-10                                      Prep Time: 20 minutes
Cook Time: 60-70 minutes             Total Time: 1 hour 30 minutes

12 tablespoons {1 1/2 sticks} unsalted butter, melted
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1 3/4 cups)
3 large eggs


**2/3 cup golden raisins


**1/2 cup chopped walnuts


**these were my additions and we loved them!!!

  • Preheat oven to 375 degrees.
  • In a 8×5 loaf pan; lightly butter or spray with baking spray and then dust wit flour (tap out any excess flour and discard), set aside.
  • In a medium bowl, whisk together flour, baking powder, ginger, and salt.
  • In a large bowl, whisk together sugars, pumpkin, melted butter, and eggs. Next add in the flour mixture, and stir until just combined.
  • Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out with only a smidgen coating it, which is about 60 to 70 minutes.
  • Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely.

FOR THE GLAZE: 

1/4 cup Real Maple Syrup
1/4 teaspoon Real Vanilla Extract
2 tablespoons Unsalted Butter
1/3 cup Powdered Sugar, plus more if needed
1 tablespoon Heavy Cream
A pinch of Kosher Salt

  • Heat a small skillet over medium/medium-high heat.

  • Once the pan is hot, add in the two tablespoons of unsalted butter. The butter should instantly start to melt and turn golden.

  • Once melted and a deep golden, turn off the heat and add in the maple syrup and vanilla, whisking constantly {it should bubble up}.

  • Once the bubbles have subsided a bit, whisk in the powdered sugar.

  • Keep whisking while adding the tablespoon of heavy creamy and a pinch of kosher salt.

  • Drizzle warm icing over cooled cake. Slice and serve!

CINNAMON RAISIN LOAF doubles as awesome french toast!

CINNAMON RAISIN LOAF
2 cups + 2 teaspoons warm water
2 1/2 teaspoons active dry yeast
5 3/4 cups bread flour
2 tablespoons cultured Buttermilk powder
1 cup sugar
1 teaspoon salt
8 tablespoons unsalted butter, melted and cooled
2 cups golden raisins
2 tablespoons cinnamon
1 Jumbo egg, beaten
1 egg white, beaten
  • Combine 1/4 cup of the warm water and yeast in your mixer’s bowl.
  • Let sit until creamy, about 10 minutes.
  • Add the flour, buttermilk powder, 1/4 cup of the sugar, salt, 3 tablespoons of the butter and the remaining water.
  • Mix on low just until combined.
  • With dough hook mix on medium 5 minutes.
  • Add raisins and mix until firm.
  • Transfer to a lightly floured surface and knead into a ball.
  • Oil a large bowl, place dough inside, cover and let rise in warm place until double in size – about 1 1/2 hours.
  • Generously spray 2 loaf pans with PURE.
  • In a small bowl combine the remaining sugar and cinnamon, setting aside a tablespoon as topping.
  • Split dough in half re-wrapping 1/2 in the oiled bowl.
  • Press the other piece of dough into a 10×12 rectangle.
  • Brush with 1/2 the whole beaten egg.
  • Sprinkle half the cinnamon sugar.
  • Drizzle with 2 tablespoons of the melted butter.
  • With the back of a spoon lightly rub over the butter and cinnamon blending the butter and sugar mix.
  • Starting with the short end roll up the dough gently.
  • Pinch the ends together.
  • Transfer to pan, seam side down.
  • Cover with greased plastic and allow to rise 1 hour.
  • Repeat with other loaf.
  • At 45 minutes pre-heat oven to 425 degrees.
  • Brush each with the egg white.
  • Top with 1/2 the reserve sugar/cinnamon mixture.
  • Bake 15 minutes and then lower temperature to 400 degrees.
  • Bake 15 minutes more and lower temperature to 350 degrees and bake 15 minutes more.

CHOCOLATE BLACKBERRY MUFFINS



CHOCOLATE BLACKBERRY MUFFINS
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, beaten
3/4 cup whole milk
1/4 cup safflower oil
1 cup blackberry jam (seedless)
3/4 cup milk chocolate chips, chopped or chipped smaller
PURE or muffin liners

  • Preheat oven to 375 degrees.
  • Line muffin tin with paper liners or spray with PURE.
  • Sift together the flour, baking powder, sugar and salt.
  • Make a well in the center of the flour mixture.
  • Whisk together the milk, egg and oil.
  • Pour into the well.
  • Mix together quickly with a wooden spoon. Do not beat! (The mixture will be slightly lumpy.
  • Fold in the jam and chocolate pieces.
  • Pour into muffin tins.
  • Bake 25 minutes.
  • Cool on wire rack.

Makes 18 muffins*
*Sometimes I will make Texas muffins instead and a couple of muffin tops only!

CARROT BRAN MUFFINS

CARROT BRAN MUFFINS – MOIST, JUICY and ADDICTIVE! 
Yield: 1 dozen
1-1/2 cups all-purpose flour
1 cup Kelloggs ALL Bran cereal crushed
1/2 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
¾ teaspoon ground cinnamon
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 eggs
3/4 cup buttermilk
1/2 cup SAFFLOWER oil
3 tablespoons molasses
1-1/2 cups grated carrots
1-1/2 cups GOLDEN raisins

  • Preheat oven to 375 °F.
  • In a bowl, combine bran cereal and buttermilk. Let stand for about 5 minutes. 
  • Combine the eggs, brown sugar, oil and molasses; add to bran mixture.
  • Sift together the flour, baking powder, baking soda, sea salt and cinnamon.
  • Stir bran mixture into dry ingredients just until moistened. 
  • Fold in carrots and raisins.
  • Fill greased or paper-lined muffin cups three-fourths full. 
  • Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. 
  • Cool for 5 minutes before removing from pan to a wire rack. 
  • Serve warm.

    • BUTTERMILK RAISIN BRAN MUFFINS

    BUTTERMILK RAISIN BRAN MUFFINS
    2 eggs
    1 1/2 cups sugar
    2 1/2 cups flour
    2 1/2 teaspoons baking soda
    1/2 cup canola oil
    1/2 teaspoon cinnamon
    1/2 teaspoon cloves
    1/2 teaspoon nutmeg
    1 teaspoons vanilla
    2 cups buttermilk
    1 teaspoons salt
    1 cup golden raisins
    1/2 of a 14 ounce box Raisin Bran (about 2 1/2 cups)
    PURE

    • Preheat oven to 400 degrees.
    • Spray muffin tin with PURE.
    • Beat together the eggs and sugar.  Beat well.
    • Add oil to egg mixture and blend well.
    • In a large mixing bowl sift together the flour, baking soda, salt, cinnamon, cloves and nutmeg.
    • Merge together the wet and dry mixtures until blended well.
    • Fold in raisin bran and golden raisins.  If a bit dry add milk until desired consistency.
    • Fill muffin tins 2/3 full.
    • Bake 15 minutes.

    BANANA JUICE the key to perfect BLACKBERRY BANANA BREAD

    Did you know that Banana’s have juice? Don’t worry, most people don’t.  But, they do and the juice is the best part of making a moist banana bread.  The key to banana juice is using a banana that is “JUST RIGHT“, one that is heavily speckled, in my opinion, one that is just short of rotting.  I take it one step farther many times and when they are “JUST RIGHT”  remove them from their skins and freeze them in recipe ready proportions.  Freezing them yields the liquid readily without the steps I’m about to tell you about.  I didn’t even know I’d been doing  “JUST RIGHT” for years with the freezing process and then I read an article about how to juice a banana.

    1 3/4 cups all purpose flour
    1 teaspoon baking soda
    1/2 teaspoon sea salt
    5 large very ripe bananas
    1 cup blackberries
    1/2 cup golden raisins
    1 medium not so ripe banana, thinly sliced
    1/2 cup butter, melted & cooled
    2 JUMBO eggs
    3/4+ cup packed light brown sugar
    1 teaspoon cinnamon
    1 teaspoon PURE vanilla extract
    1/2 cup chopped walnuts
    2 teaspoons crsytalline sugar

    • Preheat oven to 350 degrees.
    • Grease your loaf pan with the butter wrapper or spray with non-stick cooking spray.  Dust with flour.
    • Sift together the flour, baking soda, cinnamon and salt in a large mixing bowl.
    • Place 5 bananas in a microwave safe bowl and cover with a food cover lid with the vents open.
    • Microwave on high for 5 minutes – until the bananas are soft and have released their juice.
    • Transfer bananas to a sieve and allow them to drain over a small saucepan for about 10-15 minutes.
    • Place bananas, raisins and blackberries in a medium mixing bowl.
    • Cook juice over a medium high heat for about 5 minutes until juice is reduced to 1/4 cup.
    • Stir reduced liquid into the banana/blackberry mixture and mash together until well blended.
    • Add butter, eggs, vanilla and brown sugar and mix to a smooth consistency.
    • Pour banana mixture into flour mixture and with a wooden spoon fold together until just combined.
    • Fold in walnuts gently.
    • Pour into prepared loaf pan.
    • Layer banana slices around the edges.
    • Sprinkle with crystalline sugar.
    • Bake 50-60 minutes based on loaf pan size.

    BLACK & BLUE WHITE CORN BREAD

    BLACK & BLUE WHITE CORN BREAD
    2 cups white corn meal
    2 teaspoons baking powder
    1 teaspoon salt
    3/4 cup sugar
    5 eggs
    2 cups sour cream
    1/2 cup peanut oil
    1 cup fresh blueberries
    1 cup fresh blackberries
    • Preheat oven to 350 degrees.
    • Lightly spray 9×13 pan with PURE.
    • Sift together the corn meal, sugar, baking soda and salt into a large mixing bowl.
    • Make a well in the center.
    • Pour in the eggs, sour cream and oil.
    • Mix until well blended.
    • Fold in blueberries and blackberries.
    • Pour batter into pan and leverl out.
    • Bake 30 minutes or until golden brown.

    CHAMPAGNE STRAWBERRY BANANA SHAKE

    1/2 pound fresh strawberries, sliced
    2 heaping tablespoons sugar
    champagne
    1 ripe banana, sliced
    1 teaspoon vanilla extract
    1 pint vanilla ice cream
    1/2 cup milk     whole
    strawberries, for garnish

    • Slice the strawberries into a medium bowl.
    • Sprinkle sugar over top.
    • Pour vanilla extract and champagne over strawberries.
    • Set aside for at least 20 minutes and up to 1 hour.
    • Drain the strawberries.
    • Slice the banana.
    • In a blender, place the strawberries, banana slices, ice cream, and milk.
    • Blend until smooth.
    • Pour into chilled glasses and garnish the rim of each glass with whole strawberries.
    • Serve immediately.



    BEEF POT PIES

      6 cups shredded pot roast
      2 medium onions, chopped
      2 cloves garlic, minced
      2 tablespoons vegetable oil
      3 celery stalks
      1 small bag baby carrots
      1 small bag frozen green beans or 1/2 pound fresh, cleaned and cut
      2 cups beef broth
      12 oz. evaporated milk
      1/3 cup butter
      1/2 cup + 1 tablespoon Wondra flour
      3/4 teaspoon thyme
      1/4 cup cooking sherry
      1/8 cup parsley
      salt and pepper to taste

      • Separate beef from fat and bones and set aside. 
      • Heat oil in dutch oven. 
      • Saute’ onions, garlic and celery until just tender. 
      • Transfer to a large mixing bowl and toss with shredded beef. 
      •  Mix together beef broth and milk and microwave until steamy, 2-3 minutes. 
      • In a large sauce pan melt butter. When foamy stir in flour, parsley and thyme until golden. 
      • Gradually whisk in the hot milk mixture. 
      • Bring to a simmer and cook until thick. 
      • Turn off heat and stir in sherry, salt and pepper to taste. 
      • Stir in beef mixture and vegetables. 
      • Divide into 6-8 small French white Pyrex round baking dishes. 
      • Cover with lids and freeze.
      • When ready to bake, thaw and bring to room temperature. 
      • Cover with pie crust** and bake at 400 degrees for 30-35 minutes or until golden brown. 
      • With this recipe you don’t end up with a bottom crust, but just think of how many calories you’re saving.


      **Pillsbury pie crust from the dairy section will make 2 pot pies with left over pieces for decorative leaves. Unfold a sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the dough out gently. Measure the diameter of the pot pie bowls, and cut out dough rounds that are slightly larger in diameter. Repeat until you have made all the necessary tops. Whisk an egg in a small bowl. Lay the dough rounds on top of the pot pies. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.

      OLD FASHIONED MEAT LOAF

      OLD FASHIONED MEAT LOAF
      MEATLOAF
      3/4 cup heavy cream
      6 slices white bread, crusts removed, but retained
      2 pounds hamburger
      1/2 cup grated Parmesan cheese
      1/2 cup grated aged cheddar
      1/4 cup minced parsley (fresh)
      1/4 teaspoon celery salt
      1 teaspoon sea salt
      1/2 teaspoon white pepper
      1 small red onion, finely chopped
      2 cloves garlic, minced
      3 Jumbo eggs, beaten
      5 slices bacon
      SAUCE
      1 cup ketchup
      1/3 cup Frank’s sweet chili sauce
      1/3 cup packed brown sugar
      • Preheat oven to 350 degrees.
      • Pour cream over bread slices and allow it to soak for several minutes until mushy.
      •  Add beef, onions, Parmesan cheese, Cheddar cheese, celery salt, sea salt, white pepper and parsley.
      • With clean hands, mix the mixture together until uniform in consistency.
      • Add beaten eggs and mix again.
      • Form into mixture into a loaf.  I use an actual loaf pan and then lift it out.
      • Line a jelly roll or broiler pan with foil. This avoids a huge mess.
      • Place loaf in center.
      • Lay bacon slices over top of the meatloaf.
      • Arrange retained bread crusts along edges of meatloaf about an inch away to absorb the grease and liquids that cook off the meatloaf.
      • Make the sauce by mixing all the ingredients together.
      • Spread half the sauce over the top.
      • Bake for 45 minutes.
      • Spread remaining sauce over the top.
      • Bake another 15 minutes.
      • Discard bread edges.
      • Enjoy.

      MEATLOAF MUFFINS

      1 pound lean hamburger
      1 box onion and mushroom stove top
      1 clove minced garlic
      2 eggs
      1 cup water

      • Mix all together and then divide amongst 12 muffin cups.
      • Bake at 350 degrees 40 minutes.