Raspberry White Chocolate Muffins

Muffins Ingredients:

1 cup milk
1/2 cup butter, melted
1 egg, slightly beaten
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup fresh or frozen (do not thaw) raspberries
1/2 cup white baking chips

Topping Ingredients:

1/4 cup butter, melted
1/4 cup sugar

Heat oven to 400 degrees F.  Combine milk, butter and egg in large bowl.  Stir in all remaining muffin ingredients except raspberries and white baking chips just until flour is moistened.  Gently stir in raspberries and white baking chips.

Spoon into foil or paper-lined 12-cup muffin pan.  Bake for 24 to 28 minutes or until golden brown.  Cool slightly; remove from pan.

Dip top of each muffin in melted butter, then in sugar.

VARIATION:

Raspberry White Chocolate Coffee Cake:  Spread batter into greased 9-inch square baking pan.  Drizzle with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar.  Bake at 375 degrees F. for 40 to 45 minutes or until light golden brown and toothpick inserted in center comes out clean.  Cool 10 minutes; cut into squares.

Nutrition Facts (1 muffin):  Calories 270, Fat 15g, Cholesterol: 50mg, Sodium: 440mg, Carbohydrates:  33g Dietary Fiber: 1g, Protein: 4g.

(Source:  Land O'Lakes)

Breakfast Casserole

1/4 c. chopped onion (optional), browned

1/4 c. chopped green pepper (optional), browned

2 cups cubed ham, bacon or sausage

1 cup grated cheese

1 dozen eggs

1 cup milk

1 (2 lb.) pkg. frozen hash browns, thawed (the chunk kind not grated)

1/2 tsp. salt

1/2 tsp. pepper

Mix onion, green pepper, meat and cheese.  Mix together eggs and milk.  Add hash browns, salt and pepper.  Mix all ingredients together.  Pour into a buttered 9 x 13 inch pan.  Top with 1/4 cup more grated cheese (and sprinkle top with parsley flakes if desired). Bake 30 minutes until set at 350 degrees.  Serves 12.

(Source:  Cooks.com)

Puffy Apple Pancake

2 tablespoons butter or margarine

2 tablespoons brown sugar

1/4 teaspoon cinnamon

1 cup thinly sliced, peeled apples (1 to 2 apples)

2 large eggs

1/2 cup flour

1/2 cup milk

1/4 teaspoon salt

Heat oven to 400 degrees F.

Melt butter in a 9-inch pie pan. Brush butter around sides of pie pan. Sprinkle brown sugar and cinnamon over butter or margarine. Arrange apple slices over sugar.

Beat eggs slightly in a medium bowl with a whisk. Stir in flour, milk, and salt until just mixed (do not overbeat). Pour over apples. Bake 30 to 35 minutes. Remove from oven and immediately loosen edges of pancake and turn upside down onto a serving plate.

Serves 2 to 4.

(Source: Janet Peterson, "Remedies for the 'I Don't Cook' Syndrome," pg. 256)

Kid Magnetizing Oatmeal

old fashioned oatmeal

almond milk

cook as normal

Toppings:

1 apple cored and chopped

juice from 1 orange

1/2 tsp cinnamon

pinch of nutmeg

Blend in a blender or food processor. Serve over oatmeal or pancakes

1 cup blueberries (frozen work)

juice from 1 orange

2 Tbsp agave nectar

1/2 tsp vanilla extract

Thaw berries, blend or food process. Serve over oatmeal or pancakes

Baked Oatmeal

Jess made this for us while we were visiting. We devoured pan after pan after pan. Thanks for sharing Jess!

6 cups oatmeal, either quick or old-fashioned

1 1/2 cups brown sugar

1/2 cup oil

1/2 cup applesauce

2 cups milk

4 beaten eggs

1 teaspoon vanilla extract

1 tablespoon baking powder

2 teaspoons salt

Preheat the oven to 350 degrees. Mix all ingredients together and pour into a greased 9X13-inch baking pan. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

Serve with milk and/or fresh fruit.

The recipe can be easily halved and baked in an 8X8-inch pan.

(Source: http://www.melskitchencafe.com/2009/07/baked-oatmeal.html)

Raw "Oatmeal"

*actually really good! Every kid I give it to snarfs it down!

2 apples
1 banana
1 tablespoon golden flax seed
water

Put the flax seeds in the purified water and let sit overnight.

Peel the apples and cut them in smaller parts (for the blender). Peel the banana and break into parts.

Rinse the flaxseeds well.

Put all ingredients in a blender. Add 1/4 cup water, just enough to let the mixture blend well. Blend all ingredients until smooth. You may want to add a little more water if it's too thick.

Thank you for the recipe: http://www.thebestofrawfood.com/raw-food-diet-recipe.html

whole wheat english muffins

1 (.25 ounce) package active dry yeast
3 tablespoons sugar, divided
1/4 cup warm water (105 degrees to 115 degrees)
1 cup milk, scalded
3 tablespoons butter or margarine
3/4 teaspoon salt
1 cup whole wheat flour
3 cups all-purpose flour, divided
1 egg, beaten
Cornmeal


Dissolve yeast and 1 tablespoon sugar in water. Set aside. In a mixing bowl, combine milk, butter, salt, whole wheat flour and 1 cup all-purpose flour. Beat well with an electric mixer. Add egg and yeast mixture; beat until smooth. By hand, stir in enough remaining all-purpose flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Place on floured surface. Roll to 1/2-in. thickness. Cut into 4-in. circles. Allow to rise until doubled. Lightly sprinkle an electric fry pan or griddle with cornmeal. Bake over low heat for 10 minutes until nicely browned. Turn and bake 10 minutes longer. Cool. Store in the refrigerator. To serve, split with a fork and toast.

Buttermilk Syrup and Waffled French Toast

I saw this recipe on facebook and it was posted by Brave Girls.  It looked so good, I had to post it.

Buttermilk Syrup
1 stick butter
1 cup sugar
1 cup buttermilk (If you don't have buttermilk on hand, you can use 1 T. lemon juice or vinegar plus enough whole milk to make 1 cup.  Let stand 5 minutes before using.  Or 1 cup whole milk plus 1 3/4 teaspoons cream of tartar or 1 cup plain yogurt.)
1 T. vanilla
1 T. corn syrup
1/2 teaspoon baking soda

Begin by melting the butter in a deep, heavy saucepan.  Add the sugar, buttermilk, vanilla and corn syrup and bring to boil.  Next, add the baking soda and the mixture will foam.   You will pour this yumminess onto the waffled french toast.

Waffled French Toast
6 slices of thick bread (sourdough is especially good)
2 eggs
2/3 cup milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
Pinch of salt

Whisk the eggs, milk, cinnamon, nutmeg, vanilla and salt all together until it is well mixed.  Dip the bread in the egg mixture coating each side well.  Cook your french toast in a waffle iron to add crispness and little pockets for the yummy syrup.

Granola

Ingredients:

8 cups rolled oats
1 cup wheat germ
1 cup oat bran
1/2 cup ground flax seed
1 cup shredded coconut
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup chopped pecans

1 1/2 teaspoons salt
1 Tablespoon cinnamon
1 Tablespoon vanilla
1/2 cup brown sugar
1/4 cup maple syrup
1/2 cup molasses
3/4 cup honey
1 cup canola oil

1 cup golden raisins
1 cup craisins
*Add any additional dried fruit as desired.

Mix the above ingredients together from the oats through pecans in a large bowl.  Then mix together in a separate bowl the ingredients from salt through oil and heat in a microwave safe bowl in the microwave until warm.  Pour over dry ingredients and mix all together thoroughly. Spread out evenly in two jelly roll pans. Bake in preheated oven at 300 degrees for 20 minutes. Stir and then bake 20 more minutes. Cool and then stir in the dried fruit. Store in airtight containers.

Healthy pumpkin cookies

1 c. flour (whole wheat flour works too if it is from hard white wheat)
1 1/2 c. rolled oats
1/2 tsp baking soda
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
1/4 c. butter (or coconut oil) softened or applesauce
1/4 c. white cugar
1/4 c. brown sugar
1 egg
1/2 tsp vanilla extract
1 c. -1 1/2 c. pumpkin puree (i just used some butternut squash left over from dinner)

optional:
1 c. chocolate chips, or raisins or dates


Preheat oven to 350 degrees.
Combine the first 6 ingredients and set aside.
Cream together butter, and sugars. Stir in pumpkin puree.
Gradually stir in dry ingredients till mixed well.
Gently mix in raisins or optional ingredients.
Drop by spoonfuls onto greased cookie sheets.
Bake about 12 min. Allow to cool on sheet for 5 minutes them move to a cooling rack or eat them!

*If you leave out the optional ingredients then they work great for breakfast type cookies being very mild and pretty healthy (much better than sugary cereals). These are one of the cookies I don't mind my kid eating a few at a time since they are healthy cookies.

Yogurt

Sterilized mason jars with lids
Milk- 2% has the best consistancy (powdered dry nonfat milk is okay, just reconstitute it first)
Deydrated milk- for every quart of milk use 1/2 c. dehydrated milk. This helps helps with the consistancy
3 Tbsp store bought yogurt

optional:
sugar-for every quart of milk do 1/3 c. sugar
Jam-to flavor



Put on medium heat continually stirring. Stir in flavoring-jams, or extracts at 150 degrees, then continually stirring till it reaches 160 degrees. This is to sterilize the milk so that if there is any bad bacteria it will not grow. Let cool for a little while till it is still warm but not hot about 100-110 degrees so that the good bacteria can grow. Stir carefully and slowly about 3 Tbsp yogurt into milk. Mix completely. Pour milk mixture into half-gallon or quart bottling jars. (kerr or ball). close the lids.

Turn oven on for 90 seconds. Any temperature will do, just to warm it up a bit then turn it off. Put the jars in for 8-12 hours. Check every hour to make sure it is warm enough, if it feels cool then turn the oven on for a min to reheat. Then turn it off.

Thickness will vary depending on many factors. It will be fermentated when the milk smells tart and when it is thick. put in the fridge till you are ready to use.

*You can also use a cooler with a heating pad set on warm if you dont want to use your oven.

Yogurt keeps for weeks in the fridge because of the natural preservatives in its cultures.

Crepes

(Makes about 10 crepes)
3/4 cup flour (sifted)
1 1/2 tsp sugar
1/2 tsp baking powder
1/4 tsp salt
1 cup milk
1 egg
1 Tbsp melted butter
1/4 tsp vanilla

Mix all ingredients in bowl with hand mixer. Use crepe maker or pour 1/4 cup batter into hot non-stick skillet and rotate skillet until the batter covers the bottom. Cook until lightly brown (edges will peel away slightly). Flip and cook until lightly brown on other side. Serve warm with butter, sugar, jam, fruit, etc.

Magnolia Café’s Gingerbread Pancakes & Syrup

3 Eggs
¼ Cup Brown Sugar
1 Cup Buttermilk
½ Cup Water
¼ Cup Milk
2 ½ Cup White Unbleached Flour
½ Tsp. Baking Powder
½ Tsp. Baking Soda
½ Tsp. Salt
1 Tsp. Ground Cloves
1 Tbsp Ground Cinnamon
1 Tbsp Ground Ginger
1 Tbsp Ground Nutmeg
4 Tbsp Melted Butter

Mix eggs and brown sugar. Add buttermilk, water, and milk. In another bowl, sift flour, soda, powder, salt, cloves, cinnamon, ginger, and nutmeg. Add the liquid ingredients to the flour mixture and stir just until combined. Stir in melted butter. Cook pancakes on greased griddle or heavy skillet.

Butter Syrup

1 Cup Sugar
1 Tbsp Karo Syrup
½ Cup Butter
½ Cup Buttermilk

Bring to a boil. Pull off heat as soon as mixture boils.

Add:
1 Tsp. Vanilla
½ Tsp. Baking Soda

Hash Brown Breakfast Casserole

8 Frozen Hash Brown Patties
½ Cup Melted Butter
1 Cup Cubed Ham
1 Cup Shredded Cheddar Cheese
1 Cup Shredded Swiss Cheese
8 Eggs
2 Cups Milk
½ Tsp. Salt


Place hash browns in bottom of greased 9x13 pan. Pour melted butter over hashbrowns and bake at 350 degrees for 20 minutes. Sprinkle cheese and ham over top. Beat eggs, milk, and salt; pour over all. Bake 30 minutes or until egg in center of casserole is done.

Orange Glazed Rolls

Rolls:
3 dozen Rhodes roll dough (or roll dough of your choice)

Orange Filling:
4 T melted butter
1 c sugar
4 T orange rind (requires 2 oranges)

Orange Glaze:
1 c sour cream
1 1/2 c sugar
4 T orange juice

When roll dough is thawed, but still cold, flatten out the rolls. Place about 1 teaspoon of the orange filling in the center of the roll dough. Folt the dough in half, and squeeze together at the top. Place on pan, cover, and let rise until double. When the rolls have doubled, cook as directed on roll package (usually 350 degrees for 15-20 minutes).

Mix glaze ingredients in a small saucepan and boil for 3 minutes, stirring constantly. Spread glaze, as desired, over hot rolls.

I sampled these this week at a Relief Society cooking class and they were fabulous!

Emily's Granola

Stir together the above ingredients.
#10 can or the tall slender container (2 lbs 10 oz) of oats
1 and 1/2 c. whole wheat flour
1/4 c. wheat germ
1/4 c. milled or whole flaxseed

In a seperate bowl:
1 and 1/2 c. brown sugar
3/4 c. veggie oil
Mix and microwave for 1 minute. Stir in 1 Tbsp. vanilla.

Pour into oat mizture adding 1/4 c. water at a time tilll all is slightly moistened. Spread mixture into 2 large cookie sheets. Bake at 350 degrees for 10-15 minutes. Take out and turn and rotate the middle oats to the outside so it will bake evenly. Bake another 10-15 minutes.

*This recipe has more flour to make it much more "clumpy" than sue's granola. Makes a perfect snack with or without milk. Makes almost two full cans.

*optional good mix-ins*
1/2 c. craisins and 1/2 c. almond slivers: add almonds at the beginning with the oats. Add the craisins after you are done baking.

1/4 c. craisins and 1/4 c. dried blueberries: add after you are done baking.

"almond joy flavor" 1/2 c. coconut, 1/2 c. almonds, 1/4-1/2 c. chocolate chips. Add coconut and almonds at the beginning with the oats. Add the chocolate chips after you are done baking while the oats are still warm.

"Pina colada" 1/2 c. coconut, 1/2 c. dried pinapple. Add coconut at the beginning with the oats. Add the pinapple after you are done baking.

I like mixing mine with 1 Tbsp of natural peanut butter just before I eat it.

Italian Zucchini Crescent Pie

4 cups thinly sliced unpeeled zucchini
1 cup chopped onion
1/2 cup butter or margarine
1/2 cup chopped parsley (or 2 tablespoons parsley flakes)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder (or 1 clove garlic crushed)
1/4 teaspoon basil leaves (or 1 teaspoon fresh basil chopped)
1/4 teaspoon oregano
2 teaspoons prepared mustard
2 eggs well beaten
8 ounces (2 cups) Muenster or Mozzarella cheese, grated
8 ounces Pillsbury Crescent Rolls

Saute onion and zucchini in butter until tender. Combine eggs and cheese. Add zucchini mixture and spices and mix well.

Make pie crust out of dinner rolls in 10-inch pie plate. Fill crust. Bake at 375 degrees F. for 18 to 20 minutes. (Serves 6.)

For hors d'oeurves - use 1 1/2 - 2 cans rolls on cookie sheet, follow other directions.

(Source: L. Bodily)

Christmas Egg Casserole

6 slices bread with crust, cubed
8 eggs, beaten
2 teaspoons salt
1 lb. grated cheddar cheese
4 cups milk (or half & half)
2 teaspoons dry mustard

Any combination of: cooked sausage, ham, mushrooms, bacon, green chilies.

Grease 9x13-inch pan. Place bread cubes on bottom in one layer. Sprinkle with cheese. Mix eggs, milk, salt, and mustard. Pour mixture over bread and cheese. REFRIGERATE OVERNIGHT! Bake at 350 degrees F. for 1 hour.

Creme Brulee French Toast

½ cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast bread (extra thick)
5 eggs
1 ½ cups half & half
¼ teaspoon salt
1 teaspoon vanilla
pancake syrup

In small saucepan melt butter, brown sugar and corn syrup over medium heat until smooth, stirring constantly. Pour mixture onto large, greased jelly roll pan (18 X 3 X 1). Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. (Bread could be cut before placing it in pan into halves for easier serving later) Mix together eggs, cream, salt and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate over night. Bake uncovered at 350 F. for about 30 minutes. Remove from pan and serve. If not serving immediately turn each piece of bread over to prevent sticking.

Serve with warm syrup.

Crunchy Graham Dipping Sticks

This recipe sounds really good to me. I haven't tried it...yet.

6 slices lightly toasted Texas-style toast (or other firm, thick white bread)
1 cup heavy cream
2 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
9 graham crackers
Canola oil

Cut each bread slice lengthwise into four sticks. In a pie pan or other shallow pan, mix together the cream, eggs, vanilla and salt. Whirl the graham crackers in a food processor until they are fine crumbs. Spread graham crackers crumbs on a plate. Dip sticks, one by one, into egg mixture and then press into cracker crumbs, coating thoroughly. Heat a little oil in a small frying pan. Cover and cook sticks over medium heat 2 to 3 minutes on each side, or until lightly browned. Cool until warm enough to handle. Serve with a side of syrup and use your fingers to dip. Makes 24 sticks.

Variation: Spread oil on a baking sheet and place all coated sticks on sheet. Bake for 8 minutes at 425 degrees F. Turn over and bake another 3 minutes.

(Source: "French Toast - Sweet & Savory Dishes for Every Meal", pg. 24, by Donna Kelly)