Citrus Breakfast Muffins

Citrus Breakfast Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 Navel orange, peeled 

2 Lemons, zest and juice 

1 C. Quick oats 

1/2 C. Walnuts, chopped 

1 C. Light cream 

1 C. Granulated sugar 

2 Eggs, beaten 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. Blend flour, b. powder and b. soda together in a small bowl. Set aside 

4. Peel orange, remove rind and the skin. Dice into wedges 

5. Grate lemon zest into a bowl and ream the juice into a separate container.

6. In a large mixing bowl combine light cream, sugar, oats, walnuts, lemon juice, zest and orange wedges. Mix all ingredients together and blend well 

7. Stir in dry ingredients and mix until just combined. Pour batter into muffin cups filing 3/4 full.

8. Place in preheated oven for 20 minutes or until lightly browned

9. Remove from oven and allow to cool for 5 minutes before removing from baking pan 

10. Place on a serving plate 

Servings:    12 muffins 

Johnnycake Muffins

Johnnycake Muffins 

Ingredients: 

1 C. All purpose flour 

1 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Cornmeal 

2 C. Water 

1/4 tsp. Salt 

1/4 C. Butter 

1 C. Granulated sugar 

2 Eggs, beaten 

1/2 C. Light cream 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. Blend flour, b. powder and b. soda together in a small bowl. Set aside 

4. In a medium saucepan cook cornmeal over medium heat until nicely thickened and desired consistency is reached. Remove from heat and allow to cool 

5. Melt butter in a large frying pan and cook cornmeal over medium heat until it reaches a pudding like consistency. Remove from heat and set aside to cool.  

6. Place cooled cornmeal in a large mixing bowl and stir in granulated sugar, beaten eggs and light cream together. Combine ingredients and stir until smooth and creamy 

7. Slowly add dry ingredients to cornmeal mixture and stir to thicken and mixture coats the spoon. 

8. Pour batter into a measuring cup and distribute evenly into greased muffin cups filling 2/3 full 

9. Bake in preheated oven for 20 minutes until lightly browned 

10. Remove from oven and wait 5 minutes before removing from muffin cups 

11. Place on serving plate and serve for breakfast, lunch or dessert 

Servings:   12 muffins 

Blueberry Chocolate Chip Oatmeal Cookies

Blueberry Chocolate Chip Oatmeal Cookies 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Butter 

1 C. Granulated sugar 

2 Eggs 

1/2 C. Blueberry Jam 

1 C. Quick oats 

1 C. Chocolate chips 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. Blend flour, b. powder and b. soda all together in a small bowl.  Set aside 

4. Combine butter and sugar together beating with an electric mixer until butter is dissolved into sugar

5. Add eggs to the butter/sugar mixture and continue to beat on medium speed until mixture is light and creamy 

6. Mix in oats, blueberry jam and chocolate chips and mix all ingredients together well 

7. Stir in dry ingredients to coat mixture and bring everything together forming a smooth cookie dough 

8. Put small amounts of dough on parchment paper placing 2" apart and bake for 10 minutes until light brown 

9. Remove from oven and place on wire rack to cool completely before storing away in a container 

Servings   24 Cookies 

Kale and Cheese Crackers

Kale and Cheese Crackers 

Ingredients: 

1 C. Kale, chopped finely
1/2 tsp. Salt
1 tsp. Dry ginger
1/2 C. Butter, softened
1/2 C. Oat bran
1/2 C. Milk
1 C. Cheddar cheese, grated
1 C. All purpose flour
1 C. Whole wheat pastry flour


Directions:

1. Preheat oven to 400 degrees Fahrenheit
2. On a large cutting board chop kale and place in a small bowl with salt and ginger. Blend salt, ginger and kale together well
3. In a large mixing bowl combine softened butter and kale and cream together to form a smooth paste
4. Stir in oat bran, milk and cheese. Mix all ingredients to make a smooth dough
5. Add flour to dough and mix in enough so that dough comes away from the sides of the bowl
6. Chill dough in refrigerator for 1/2 hour and then roll out on a lightly floured surface to a half inch thick and then cut out rounds with a lid or cookie cutter and place on cookie sheet lined with parchment paper spacing 2 inches apart
7. Bake in preheated oven for 10 minutes until lightly browned and crisp
8. Remove from the oven and place on wire rack to cool completely before storing away in a container

Servings:  35 crackers

Summer Heat Wave Chilli

Summer Heat Wave Chilli 

Ingredients: 

1 1/4 lbs Lean ground beef 

2 Tbsp. Canola oil 

2 tsp. Salt 

1 Onion, chopped finely 

1 Sweet red pepper, diced 

2 Serrano peppers, diced 

1 28 oz can Whole tomatoes 

1 14 oz can Kidney beans, drained 

1 14 oz can Green beans, drained
2 tsp. Dry ginger 

1/2 tsp. Cayenne powder 

1/4 C. Oat bran 

Directions: 

1. On a large cutting board chop onion and sweet pepper and place them in a bowl. When chopping Serrano peppers use gloves and avoid contact with eyes or other sensitive areas that may be affected by the volatile oils that the peppers give off .  

2. In a Dutch oven over medium heat cook ground beef until juices run clear and meat is lightly browned 

3. Add chopped onion, sweet pepper, Serrano peppers, whole tomatoes, kidney beans, green beans,  ginger and cayenne powder and bring mixture to a boil.Continue to stir mixture over low heat cooking until peppers and onion are tender 

4. Stir in oat bran and simmer for a 1/2 hour until thickened and adjust seasoning to suit preferences  

Servings:  7 to 8 

Chocolate Chip Bean Cake

 Chocolate Chip Bean Cake 

Ingredients: 

1 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Granulated sugar 

1 C. Light cream 

3 Eggs, beaten 

1 14 oz can Pinto beans, drained 

1/2 C. Molasses 

1 C. Chocolate chips 

Directions: 

1. Preheat oven to 350 degrees Fahrenheit 

2. Grease and flour a 13" by 9" by 2" baking pan and set aside 

3. In a small saucepan cook pinto beans until heated through and then remove from heat and let cool. 

4. When beans have cooled mash them with a potato masher to make a puree of the beans 

5. Mix molasses and bean puree together well until nice and smooth. Set aside 

6. Combine cream, beaten eggs and cooled bean mixture together, Stir ingredients with a wire whisk and blend well

7.  Blend flour, b. powder, b. soda and sugar together in a small bowl and then add to wet ingredients and stir until just combined 

8. Pour batter into prepared cake pan and sprinkle chocolate chips on top of cake batter 

9. Bake in oven for 30 minutes or until cake tests done in the middle 

Servings:  15 squares 

Kale and Onion Mini Biscuits

Kale and Onion Mini Biscuits 

Ingredients:

1 C. Kale, chopped and dried 

1/2 C. Onion, chopped finely 

2 Tbsp. Processed goat cheese 

1/2 C. Butter 

2 Eggs 

2 1/2 C. All purpose flour 

1 C. Whole wheat pastry flour 

1 tsp. Salt 

2 tsp. Baking powder 

1 tsp. Baking soda 

1 Tbsp. Caraway seeds 

Directions: 

1. Chop kale and onion on a large cutting board. Assemble kale on a cookie sheet and place in oven for 10 to 15 minutes at 300 degrees Fahrenheit 

2. Remove kale from oven and allow to cool

3. In a large mixing bowl combine butter, sugar, goat cheese, eggs, kale and onion together. Mix thoroughly creaming butter and cheese together well

4. Blend flour, b. powder, b. soda, salt and caraway seeds in a small bowl 

5. Add dry ingredients to wet mixture and mix until dough comes away from the sides of the bowl.

6. Refrigerate the dough for 1/2 hour to chill until firm 

7. Roll out dough on a lightly floured surface to a 1/2" thickness and using a round cutter or lid cut out rounds of dough and place on cookie sheet lined with parchment paper 

8. Bake in oven for 10 minutes until lightly browned

9. Remove from oven and place on wire rack to cool completely before storing away in a container 

Servings:   50 Biscuits 

Creamy Broccoli Quiche

Creamy Broccoli Quiche 

Ingredients:

Crust 

1 C. All purpose flour 

1/2 C. Whole wheat pastry flour 

1/2 tsp. Salt 

1/2 C. Lard, chilled 

10 Tbsp. Ice water 

Filling 

2 C. Broccoli florets, cooked, stems removed 

1 C. Cheddar cheese, grated 

1 Onion, chopped finely 

2 Tbsp. Canola oil
2 Bratwurst sausages,  chopped and cut into thin slices crosswise 

3/4 C. light cream 

1 C. All purpose flour 

1/2 tsp. Baking powder 

4 Eggs, beaten 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. To prepare crust blend flour, salt and lard together in a small bowl with a pastry blender and mix until lard measures the size of small peas 

3. Drop small amounts of ice water into flour mixture and stir together until dough comes together and forms a round ball 

4. On a smooth floured surface roll out dough into a 9" round circle and fit into a pie plate trimming excess around the edges of pie plate 

5. Cook broccoli florets in boiling salted water for 5 to 8 minutes until just tender. Remove from heat and drain into colander.  

6. Saute chopped onion in a frying pan in oil  and cook until just translucent. Remove from heat and set aside 

7. Sprinkle cooked onion to cover the bottom of the pie plate 

8. Sprinkle grated cheese over onion and blend together 

9. Spread thinly sliced sausage pieces on top of chopped onion 

10. Assemble broccoli florets on top of sausage slices 

11. In a large bowl combine cream and beaten eggs together with a wire whisk mix all ingredients together and blend well 

12. Blend flour, b. powder and salt and stir to combine dry ingredients together 

13. Whisk dry ingredients into wet mixture and mix until no lumps remain in batter 

14. Pour batter into pie plate and allow mixture to reach the edges of the pie plate 

15. Bake in preheated oven for 30 to 35 minutes until lightly browned and filling in the middle is firm and bounces back when touched lightly  

16. Allow to cool and then cut into slices for serving 

Servings:   8 wedges

Corn Bran Muffins

Corn Bran Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Oat bran 

1 C. Milk or light cream 

1/3 C. Cornmeal 

1 C. Water 

1/4 tsp. Salt 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

2 Eggs, lightly beaten 

1/4 C. Canola oil 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. In a small saucepan sprinkle cornmeal and salt on the surface of the water and bring to a boil. Turn the heat down and continue to cook cornmeal until it is of desired consistency. Set aside to cool 

4. Combine milk, eggs and oil together in a large mixing bowl and stir with a wire whisk until light and creamy 

5. To the cooled cornmeal add the sugars and stir until sugar has dissolved and cornmeal has a glutinous texture 

6. Add the cornmeal to the egg mixture and stir all ingredients together blending the cornmeal until all the lumps  have disappeared 

7. Stir in the dry ingredients and blend all together to make a smooth batter that holds together 

8. Take a large spoon and drop small amounts of batter into muffin cups filling 2/3 full and bake for 20 minutes until lightly browned on top 

9. Remove from the oven and allow to cool before taking muffins out and place them on a serving plate 

Servings:  12 muffins