Peachy Chocolate Mousse Muffins

Peachy Chocolate Mousse Muffins 

Ingredients:

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Chocolate milk 

1 C. Granulated sugar 

2 Eggs, beaten 

2 Peaches, peeled, pitted and diced 

Mousse 

1 C. Pure chocolate chips, melted  

1/2 Light cream 

3 Egg yolks 

Directions:  

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan 

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

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

5. Put diced peaches in a food processor and pulse until mixture is a fine puree 

6. To make the mousse melt chocolate chips over medium heat stirring constantly until chocolate chips are melted. Add eggs and light cream to mixture until it is heated through. Remove from heat and allow to cool in refrigerator until a thickened consistency is reached

7. In a large mixing bowl combine chocolate milk, eggs, sugar and peach puree together. Mix together until creamy and smooth 

8. Add mousse to chocolate milk mixture and mix all ingredients well together 

9. Stir in dry ingredients and mix well until no lumps remain in the batter 

10. Pour bater evenly into muffin cups filling 3/4  full 

11.  Bake for 20 minutes in preheated oven until muffins test done 

12. Allow muffins to cool in the pan before removing to a serving plate 

Servings:   12 large muffins 

Breakfast Sausage Quiche

Breakfast Sausage Quiche 

Ingredients: 

Crust 

1 C. All purpose flour 

1/2 C. Whole wheat pastry flour 

1/2 tsp. Salt 

1/2 C. Lard, chilled 

8 to 10 Tbsp. Ice water 

Filling: 

1 Sweet Onion, chopped finely 

1 C. Cheddar cheese, grated 

6 Breakfast sausages, cooked and sliced 

2 Tbsp. Canola oil
1 C. light cream 

1/2 C. All purpose flour 

3 Eggs 

1 tsp. Baking powder 

1/2 tsp.Salt

1 tsp. Dry ginger 

1 tsp. Maple butter 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. In a medium size bowl blend flour and salt together. Add chilled lard to flour mixture and break down lard with a pastry cutter to the size of a small pea 

3. Add ice water to flour/lard mixture and stir with a fork until mixture comes together and forms a round ball 

4. On a lightly floured surface roll out dough to the size of a 9" pie plate allowing for excess to be trimmed from the edges

5. Bake crust in preheated oven for 10 minutes until lightly browned 

6. Remove from oven and allow to cool before putting the filling in the crust 

7. In a saute pan over medium heat add 2 Tbsp. Canola oil to pan and cook breakfast sausages until medium brown on the outside. Remove the sausages and cook chopped onion in oil until onion is translucent and tender. Stir in dry ginger and maple butter into chopped onion and mix together 

8. Chop breakfast sausages into  thin slices and put into food processor chamber and pulse until mixture is fine 

9. Spread cooked onion and cover the entire surface of pie crust 

10.  Sprinkle grated cheddar cheese over top of onion and spread evenly over the surface of pie plate 

11. Spread pureed sausage meat on top of cheese and cover entire surface 

12. In a large mixing bowl combine light cream and eggs, Mix with a wire whisk until eggs are light and frothy 

13. Blend flour, b. powder and salt together in a measuring cup. Add to egg mixture and mix well with a wire whisk until no lumps remain in the batter. 

14. Pour batter over top of pureed sausage mixture and allow mixture to settle evenly in pie plate 

15.  Bake in preheated oven for 35 to 40 minutes at 375 degrees Fahrenheit 

16. Remove from oven when nicely browned and allow to cool before slicing into wedges. 

Servings:   8 wedges

Cranberry Raisin Muffins

Cranberry Raisin Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda

1 tsp. Ginger 

1 tsp. Cinnamon 

1 C. Fresh cranberries, chopped 

1 C. Quick oats 

1/2 C. Raisins 

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, b. soda and spices together in a small bowl 

4. Beat eggs in a small bowl until light and frothy 

5. In a large bowl combine cream, beaten eggs, sugar, chopped cranberries, raisins. and quick oats together. Mix all ingredients together well with a large spoon 

6. Add dry ingredients to wet mixture and mix until flour is all absorbed into the batter 

7. Pour batter into muffin cups filling 2/3 full and bake for 20 minutes until lightly browned 

8. Allow to cool before removing from muffin cups and gently loosen the muffins around the edges so they come out easy. 

Servings:  12 muffins

Peanut Butter Chocolate Chip Granola Cookies

Peanut Butter Chocolate Chip Granola Cookies 

Ingredients:

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Crunchy peanut butter 

1 C. Pumpkin granola 

1/2 C. Butter 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

1/2 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 together in a small bowl. Blend well 

4. In a large mixing bowl mix butter and sugars together and form a smooth paste 

5. Beat eggs in a small bowl until light and frothy 

6. Add eggs to butter/sugar mixture and blend ingredients together well 

7. Mix in peanut butter, granola, and chocolate chips. Mix all ingredients together to dissolve all pieces of butter

8. Stir in dry ingredients and blend flour into the wet mixture to make a smooth cookie dough that holds together well. 

9. Drop small amounts of cookie dough onto parchment paper placing them 2 inches apart 

10.  Bake cookies in preheated oven for 10 minutes until lightly browned 

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

Servings: 22 cookies

Cheesy Spinach Muffins

Cheesy Spinach Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 tsp. Dry ginger 

1/2 tsp. Chilli powder 

1 C. Light cream or milk 

1/2 C. Granulated sugar 

2 Eggs, beaten 

1/2 C. Strained tomatoes, (thick puree) 

1 C. Cheddar cheese, grated 

2 C. Fresh spinach, chopped into small pieces 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan 

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

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

5. Combine light cream, sugar, chopped spinach, beaten eggs, strained tomatoes and grated cheese in a large mixing bowl. Mix all ingredients together with a wire whisk to thoroughly combine all ingredients.

6. Add dry ingredients to the batter and stir together until no lumps remain and mixture is smooth.

7. Pour batter into greased muffin cups filling 2/3 full and bake for 20 minutes or until lightly browned. 

8. Remove from the oven and allow to cool before taking muffins out of the pan. 

Servings:  12 muffins 

Apricot Ginger Muffins

Apricot Ginger Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 Tbsp. Dry ginger 

1/2 C. Light cream 

1 C. Granulated sugar 

2 Eggs, beaten 

1 C. Apricot puree,  ( 6 to 7 apricots, halved ) 

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 dry ginger together in a small bowl. Blend well 

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

5. Combine light cream, beaten eggs, sugar and apricot puree together in a large bowl. 

6. Stir ingredients together with a wire whisk or a large spoon until batter is very smooth

7. Add dry ingredients to mixture and mix all ingredients together just until flour is absorbed into the batter 

8. Pour batter into greased muffin cups filling 2/3 full. Place muffins in preheated oven for 20 minutes or until lightly browned.  

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

Servings:  12 muffins 

Apricot Pineapple Granola Cake with Lemon Glaze

Apricot Pineapple Granola Cake with Lemon Glaze 

Ingredients: 

1 1/2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Light cream 

1 C. Granulated sugar 

2 Eggs, beaten 

1 C. Apricots,   5 to 6  whole apricots pulsed in the food processor 

1 C. Crushed pineapple, drained 

1 C. Pumpkin granola 

Lemon Glaze: 

Zest and juice of 1 Lemon 

4 Tbsp. All purpose flour 

3 Tbsp. Cornstarch 

1 C. Granulated sugar 

1 C. Boiling water 

Directions: 

1. Preheat oven to 350 degrees Fahrenheit 

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

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

4. Beat eggs in a bowl until light and frothy 

5. In a Food processor put apricot halves into the food chamber and pulse several times until mixture is pureed and smooth.

6. In a large mixing bowl combine light cream, eggs, sugar, pureed apricot mixture, pineapple and granola. Mix ingredients together well with a wire whisk or large spoon. 

7. Blend in dry ingredients and mix all ingredients together until flour is absorbed into the batter and mixture is glossy and smooth 

8. Pour cake batter into pan and bake for 35 to 40 minutes or until light golden brown on top. 

9. To make the glaze heat lemon juice, zest, flour, cornstarch, sugar and boiling water over medium heat stirring constantly until mixture thickens. Set aside to cool.

10.  When cake has cooled spread lemon glaze over cake with a spoon or butter knife.  

11. Recipe for Glaze makes a large amount. There will be some left over. 

Servings:   15 squares