Spicy Dinner Muffins

Spicy Dinner Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/4 C. Granulated sugar 

1 tsp. Dry ginger 

1/2 tsp. Chilli powder 

3/4 C. Light cream 

2 Eggs, beaten at room temperature 

1 C. Celery, chopped finely 

1 Bratwurst turkey sausage 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

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

4. In a small bowl beat eggs until light and frothy 

5. Combine cream, beaten eggs and celery/sausage mixture and mix all ingredients well 

6. Add dry ingredients to wet mixture and blend everything together 

7. Put small amounts of batter into greased muffin cups and bake for 20 minutes in preheated oven 

8. Remove from oven when lightly browned on top 

9. Allow to cool before removing from cups to serving plate to cool completely 

Servings:  12 muffins 

Cinnamon Sugarloaf

Cinnamon Sugarloaf 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

2 Tbsp. Cinnamon 

1 C. Dry Post Grape Nuts cereal 

3/4 C. Light cream 

3 Eggs, beaten 

1 C. Granulated sugar 

1 Tbsp. Maple sugar for topping 

Directions: 

  

1.  Grease a 9" by 5" by 3" loaf pan. Set aside 

2. Preheat the oven to 350 degrees Fahrenheit 

3. In a small bowl blend flour, b. powder, b. soda and cinnamon together. Set aside 

4. Combine grape nuts cereal and light cream together in a small bowl. Set aside until milk and cereal have combined well 

5.  Mix grape nuts cereal with sugar and beaten eggs. 

6. Add dry ingredients to wet mixture and mix until just combined 

7.  Pour batter into greased loaf pan. Sprinkle maple sugar on top of loaf before putting in the oven  

8. Bake in oven for 50 minutes until loaf tests done in the middle 

9. Remove from the oven and loosen loaf around the edges of the pan before tipping it on the side and putting the loaf on a wire rack to cool completely.  

Servings:  15 slices 

Corny Lemon Cake with Coconut Icing

Corny Lemon Cake with Coconut Icing 

Ingredients: 

Cake 

1 C. All purpose flour 

1 C. Sorghum flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/3 C. Cornmeal 

1 C. Water 

1/4 tsp. Salt 

1/4 C. Butter 

3 Lemons, juice and zest 

4 Egg yolks 

1 C. Granulated sugar 

Icing

1 C. Fine shred coconut 

2 Tbsp. Granulated sugar 

1/2 C. Lemonade 

Directions: 

1.  Preheat oven to 350 degrees Fahrenheit 

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

3. Grate lemon rind into a bowl and ream lemon juice from the lemons. Set aside 

4. Cook cornmeal in boiling salted water stirring constantly until nicely thickened.

5. In a frying pan cook cornmeal and stir with butter until butter melts and cornmeal becomes gelatinous. Set aside 

6. Separate egg yolks from whites and set whites aside for future use in a recipe 

7. In a large mixing bowl beat egg yolks with an electric mixer on medium speed until thick and lemon coloured 

8. Add sugar to yolks and continue to beat with electric mixer on medium speed until thick and creamy 

9. Mix in lemon juice and zest and beat until mixture is runny and smooth 

10. Blend flours, b. powder and b. soda together in a small bowl. Add to wet mixture and mix until just combined. 

11. Pour cake batter into prepared baking dish and bake for 35 minutes in preheated oven 

12. Remove from oven and allow to cool before applying icing to cake 

13. Mix lemonade, coconut and granulated sugar together. Spread over cooled cake 

15 to 20 squares 

Prune Breakfast Muffins

Prune Breakfast Muffins 

Ingredients: 

1 C. All purpose flour 

1 C. Sorghum flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Dried prunes, chopped finely 

1 C. Lemonade 

1 C. Granulated sugar 

2 Eggs, beaten 

1/4 C. Porridge cereal 

1 C. Water 

1/4 tsp. Salt 

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 small saucepan over medium heat add porridge to salted boiling water and stir until nicely thickened. Set aside to cool 

5. Beat eggs until light and frothy 

6. Combine lemonade, beaten eggs, sugar, dried prunes and cooled cereal mixture together. Blend well 

7. Stir in dry ingredients and mix until just combined 

8. Pour muffin batter into greased muffin cups filling 2/3 full and bake for 20 minutes in preheated oven 

9. Remove from oven when nicely browned 

Servings:    12 muffins 

Pumpkin Ginger Muffins

Pumpkin Ginger Muffins 

Ingredients:  

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 tsp. Cinnamon 

1 C. Granulated sugar 

2 Eggs, beaten 

1 C. Pumpkin puree 

1 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, b. soda and spices together. Set aside 

4. In a small bowl beat eggs until light and frothy.  

5. Combine cream, beaten eggs, sugar and pumpkin puree; Stir with a wire whisk to make creamy and smooth 

6. Add dry ingredients to wet mixture and mix until just combined. Pour muffin batter into greased muffin cups filling 2/3 full and bake in preheated oven for 20 minutes until light brown 

7. Remove from oven and allow to cool before removing from pan and place on a serving plate 

Servings:   12 muffins 

Rhubarb Crisp

Rhubarb Crisp 

Ingredients: 

6 C. Fresh rhubarb, diced 

1 to 1 1/2 C. Granulated sugar, depending on tartness of rhubarb 

1 C. All purpose flour 

2 tsp. Dry ginger 

1 tsp. Cinnamon 

1/4 C. Butter 

1/2 C. Brown sugar 

Directions: 

1. Preheat oven to 350 degrees Fahrenheit 

2. Wash and rinse rhubarb under cold running water, chop off ends and dice into 1/2" squares 

3. Assemble diced rhubarb in the bottom of a 1 1/2 qt casserole dish 

4. Sprinkle granulated sugar over top of rhubarb and mix into the rhubarb with a spoon and dissolve into rhubarb

5. Combine flour, brown sugar, butter and spices together in a large bowl. Cut butter with a pastry blender until butter is the size of a small pea.  

6. Sprinkle flour mixture over top of rhubarb and bake in preheated oven for 30 minutes until crust is lightly browned on top and mixture is bubbly.  

7. Remove from oven and allow to cool before cutting into crust 

8. Serve with a dollop of whipped cream on top of crust 

Servings:   7 portions 

Breakfast Quiche

Breakfast Quiche 

Ingredients: 

Pie crust 

1 C. All purpose flour 

1/2  C. Whole wheat pastry flour 

1/2 tsp. Salt 

1/2 C. Lard, chilled 

8 Tbsp. Ice water 

Filling 

1 1/2 Onions, chopped finely 

1 C. Celery, chopped finely 

2 Tbsp. Butter 

1 tsp. Dry ginger 

1 C. Bacon, cooked and diced, approximately half a packet 

1 C. Cheddar cheese, grated 

1 C. Light cream 

5 Eggs, beaten 

1/2 C. All purpose flour 

1 tsp. Baking powder 

Directions: 

1. Preheat oven to 400 degrees Fahrenheit 

2. In a small mixing bowl combine flour, salt and chilled lard together.  Cut lard into mixture with a pastry blender until the size of a small pea 

3. Slowly add ice water to flour mixture stirring with a fork until mixture comes together to form a smooth ball that comes away from the sides of the bowl 

4. On a lightly floured surface roll out pastry to fit a 9" pie plate. Trim around the edges to cut off the excess and set aside 

5. On the bottom of the pie plate sprinkle diced bacon to cover the pie crust completely 

6. Sprinkle grated cheese over top of bacon and cover the entire surface with cheese 

7. In a frying pan saute onions and celery together with butter until onions are translucent and tender. Add ginger and stir until dissolved into the onion/celery mixture  

8. Remove frying pan from heat and allow to cool before placing onions and celery over top of grated cheese 

9. Beat eggs together in a small bowl until light and frothy 

10. Blend flour and b. powder together in a small bowl

11. Combine cream, beaten eggs and flour mixture together. Stir with a wire whisk until smooth and light 

12. Pour egg mixture over onions and celery in pie plate. Bake in preheated oven for 30 to 35 minutes 

13. Remove from oven when lightly browned and tests done in the middle 

Servings:  8 wedges