Morning Glory Muffins

1 C oil

1 ¼ C sugar

3 eggs

2 ¼ flour

1 Tablespoon cinnamon

2 teaspoons baking soda

½ teaspoon salt

2 C grated carrots

1 apple grated

½ C grated coconut, raisins, chopped walnuts

1 small can crushed pineapple, drained

 

In a large bowl combine oil, sugar, and eggs; mix well. Combine and add the flour, cinnamon, baking soda and salt; mix well. Add remaining ingredients.

 

Fill greased muffin tins almost to the top. Bake at 350 for 35 minutes or until the toothpick comes out clean.

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Poppy Seed Bread

2 ½ C sugar

3 eggs

1 ½ teaspoons of salt

1 ½ teaspoons baking powder

1 1/8 Cup oil

1 ½ Cup milk

3 Cups flour

3 Tablespoons poppy seeds

1 ½ teaspoon almond flavoring

1 ½ teaspoon vanilla flavoring

1 ½ teaspoon butter flavoring (I don’t add this if I don’t have it)

 

Preheat oven to 350 degrees

Grease 2 loaf pans

Mix all ingredients together for 2 minutes with electric mixer

Pour batter into two loaf pans and bake for 55 minutes—check, cook up to ten minutes more, turn oven down a bit as it burns the bottom easily. Toothpick should come out clean when done.

Let cool for 5 minutes.

Pour frosting over both loaves while still in pans

Let stand for 10 minutes and remove from pans.

 

Frosting:

¼ Cup orange juice

¾ Cup powdered sugar

½ teaspoon almond, butter and vanilla flavoring

Mix well and pour over warm cake.

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Buttermilk scones with lemon curd

This is my new favorite treat–it is perfect for afternoon tea!

 

3 cups of flour

1/3 cup sugar

1 T baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

3/4 cup cold unsalted butter, cut into small pieces (I used “demi-sel”, butter as I have had “doux” go bad on me here in Madagascar)

1 cup buttermilk ( I substituted 1 cup milk plus 1 T vinegar)

1 Tablespoon grated orange or lemon zest

 

1/3 cup butter, melted

1/4 cup sugar for dusting

 

In a medium bowl , stir the flour, sugar, baking powder, baking soda and salt together with a fork.  Add cold butter pieces and use your fingertips to work the butter into the dry ingredients until the mixture resembles coarse cornmeal.  It is okay if some largish pieces of butter remain, they will add to the scones’ flakiness.

 

Pour in 1 cup buttermilk.  Toss in the zest and mix with the fork only until the ingredients are just moistened.  You will have a soft dough with a rough look.  Gather into a ball, pressing it gently so that it holds together, turn it out onto a lightly floured work surface and knead it very briefly–12 turns should do it.  Cut the dough in half. 

 

Roll the dough into a 1/2 inch thick circle about 7 inches across.  Brush the dough with half of the melted butter.  Sprinkle with 2 tablespoons of sugar and cut the circle in 6 triangles–I used a pizza cutter to cut it.  Place the  scones on a baking sheet. 

Bake scones for 10-12 minutes at preheated 425 degree F oven, until both tops and bottoms are golden. They are best eaten warm!

If you aren’t going to eat them the day they are made, freeze them in an airtight container.  Defrost at room temperature; reheat for 5 min at 350 degrees (or in the microwave if you are lazy like me!).  Will keep frozen for 1 month.

 

Now for the best part: 

Lemon Curd

——————————————————————————–

 

Recipe By: Nancy Raatz

 

Ingredients:

 

3  Oz unsalted butter, softened (6 Tbsp)

1 cup sugar

2 large eggs

2  large egg yolks

2/3  cup fresh lemon juice

1 tsp grated lemon zest

 

Directions:

 

1.  With a mixer beat butter & sugar about 2 minutes.  Slowly add eggs & yolks.  Beat 1 min.  Mix in lemon juice.  The mixture will look curdled but will smooth out as it cooks.

 

2.  In heavy based pan cook mixture over low heat until it looks smooth.  Increase the heat to medium & cook, stirring constantly until it thickens about 15 minutes.  It should leave a path on the back of a spoon & will read 170 degrees F.  Don’t boil!

 

3.  Remove the curd from heat;  stir in the lemon zest. Transfer to a bowl.  

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Rye bread

This recipe makes 1 loaf.  I usually double it because if you are going to do the work of making bread, we might as well get 2 loaves!

1 1/8 cup warm water

2 Tablespoons molasses

3 Tablespoons packed brown sugar

2 teaspoons of yeast

Soften yeast in warm water, adding sugars to help it grow.  Let sit for 15 minutes.

Add 1 Tablespoon of oil and 1 Tablespoon unsweetened cocoa

Alternate adding 2 Cups of flour and 1 1/2 Cup rye flour

After adding about 1/2 the flour add 1 teaspoon of salt and 3/4 teaspoon of caraway seed.

Kneed and kneed and kneed.  I didn’t get all the flour to kneed in the last time I made it.

Shape into loaf, grease bread pan.

Bake at 350 for 30 minutes.

 

I usually make Rueben sandwiches–with salami, edam, sauerkraut and thousand island dressing.  You could also try making patty melt sandwiches.

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Dutch Babies (Popovers)

This is an easy “fancy” breakfast at our house!

4 eggs–leave on the counter overnight so that they are room temperature

1 Cup flour

1 Cup milk

Slightly beat eggs.  Alternate adding flour and milk slowly.  Do not overbeat. 

Heat oven to 450 degrees (That is as high as my oven here can go).  Cut 1-2 Tablespoons of butter int small cubes and place in metal 9×13 pan.  Melt butter in pan in oven–be careful to let it burn.  Pour egg mixture on top of melted butter.  Bake for 15 minutes.  Turn heat to 350 degrees and bake for 15-20 minutes until it begins to brown.  They will “pop” up during the lower temperature. 

Popovers are made the same way, but in muffin tins. Melt a bit of butter in each tin.  Fill 1/2 full of batter.  I am not sure how long to cook them–until they pop and begin to brown.  I don’t think that I turn the temp down with popovers because they cook much faster, but are a longer process, so I rarely do them!

Serve with jams, syrups, honey or fresh fruit and be sure to top it powdered sugar!

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Mocha Muffins

2 large eggs

1/2 cup buttermilk

1/2 cup oil

1/4 cup black coffee or espresso (at room temperature)

1 teaspoon pure vanilla extract

1 cup flour

3/4 cup whole wheat flour (I just used all regular flour)

1/4 cup regular unsweetened cocoa powder

1 cup brown sugar

1/2 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup pecans/walnuts/hazelnuts/almonds (whatever you have!) coarsely chopped

1 cup cappuccino, semisweet, milk, or white chocolate chips (I just broke off small pieces of a chocolate bar)

Directions: 

Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners, or butter or spray with a non stick cooking spray.

In a large bowl whisk together the eggs, buttermilk, oil, coffee, and vanilla extract.

In another large bowl whisk together the flours, cocoa powder, brown sugar, baking powder, baking soda, and salt. Stir in the chopped nuts and chocolate chips. Fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. (Do not over mix the batter or the muffins will be tough.)

Fill the muffin cups with the batter. Place in the oven and bake for about 18 -23 min. Makes about 12 regular sized muffins.

These were really good, but I didn’t think they had a lot of coffee flavor to them. If you like more of a coffee flavor, I’d add more coffee (maybe 1/2 cup instead of 1/4) or REALLY strong coffee. Either way, it’s yummy as breakfast, snack, or dessert!

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Italian Flat Bread

This recipe comes from Sonja deBeer, It is delicious! It is ideal for informal meals where guests can simply break off chunks and dip in olive oil and balsamic vinegar.

750 ml (3 Cups) white bread flour
7 ml (1 1/2 teaspoon) instant yeast
15 ml (1 Tablespoon) coarse salt
15 ml (1 Tablespoon) olive oil
seasonings
350 ml (1 1/2 Cup) lukewarm water

Topping:
Seasoning ingredients–see variations
30 ml (2 Tablespoons) olive oil
30 ml (2 Tablespoons) coarse salt

Seasoning Options:
Rosemary and garlic: 1 crushed garlic cloves and 10 ml (1 t) chopped fresh rosemary to dough. Press 2 crushed garlic cloves and 10 (1 teaspoon) fresh rosemary sprigs to the surface of the dough.

Feta cheese and sage: Crumble 2 rounds of feta cheese and roughly chop 16-20 sage leaves. Mix half the cheese mixture into dough and press half on the top.

Sun-dried tomatoes and olives: Chop 50 mil of mixed herbs like thyme, sage, oregano, rosemary and parsley. Fry 1 chopped onion and garlic in olive oil until soft and mix with herbs. Add 8-10 chopped sun-dried tomatoes and olive to the mixture and mix. Add half the herb mixture. Put dough on baking sheet and spread with 15-30 ml (1-2 Tablespoons) basil pesto. Press the rest of the herb mixture onto the risen dough .

Combine flour, yeast and salt in a large mixing bowl. Make a well in the center and pour in the oil and half of the seasoning ingredients. Add water and mi with a wooden spoon to form a soft dough.

Put the dough on a floured surface and knead gently for 10 minutes or until smooth and no longer sticky. Put the dough in a large oiled mixing bowl, brush with owl and cover with cling film. Leave to rise in a warm place for 40-60 minutes or until doubled.

Remove dough and knead 4-5 times, taking care to not knead the air out. Shape the dough neatly by folding it in underneath so more air bubbles can form. Cover lightly and let rest for 10 minutes.

Grease a fairly large baking sheet. On a floured surface gently roll out the dough to the size of the baking sheet or desired size.

Preheat the oven to 200 degrees C or 350 degrees F. Put loaves on baking sheet, cover with cloth and let rise 20-30 minutes or until doubled in size. Make holes in the dough with your fingers and press remaining seasoning ingredients into the holes. Drizzle with olive oil and sprinkle with coarse salt. Bake 25 minutes or until risen and done. Remove from oven. Drizzling with extra olive oil. Serve piping hot!

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Basic Oil Crust

I just thought I would post this recipe for an oil crust because I use it all the time. I omit the sugar and use it for any “salty” crusts I need- especially quiches. Also, I love a good Crisco crust, but I’m not hauling that over in my suitcase- so this is as good as it gets!

Basic Oil Crust:

(makes a generous amount- enough for a top and bottom crust)

3 cups of flour

1 cup vegetable oil

½ cup milk (any kind)

1 teaspoon salt

2 Tablespoons sugar (omit this for a more neutral, “salty” crust)

Mix all dry ingredients, then add the wet. Mix just until all ingredients are moist. Over-mixing causes the mixture to be less ‘flakey’.  Roll out on a floured surface or over wax paper.

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Cranberry-Orange Bread

I tried this recipe and it was great for brunch. I did use dried cranberries from the states, but I think a tart berry, like raspberries, would work well!

  1/2 cup (50 grams) pecans, walnuts, or almonds (I used almonds)-chopped

  1 cup (120 grams) frozen/dried cranberries

  2 cups (260 grams) all-purpose flour

1 cup (200 grams) white sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon orange zest (I used lemon)

4 tablespoons (57 grams) cold unsalted butter, cut into pieces

1 large egg, well beaten

3/4 cup (180 ml) orange juice

1 teaspoon vanilla extract

In a small bowl, combine the beaten egg with the orange juice and vanilla extract.

In a large bowl, whisk the flour with the sugar, baking powder, baking soda, salt, and zest.Cut the butter into small pieces and blend it into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.Fold the wet ingredients into the dry ingredients. Stir in the chopped cranberries and about 3/4 of the nuts. Pour into the prepared (greased) pan. Use the remaining nuts to garnish the top. Bake for 50- 60 minutes at 350 degrees F (180 degrees C) or until a toothpick inserted into the center of the bread comes out clean. Remove from oven and let cool on a wire rack for about 10 minutes.

It’s quite cake like, so it could be used as a dessert as well. Enjoy!

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Butter Crescents

Whenever a recipe calls for store bought “pop and fresh” dough that comes in a paper tube, I use this recipe. I don’t use to make crescents, since I can not make crescents as well as the french bakeries! But this recipe works well for veggie pizzas, pigs-in-a-blanket or other recipes that call for a lighter bread.

1/2 C milk
1/2 C butter, softened
1/3 C white sugar
1/2 teaspoon salt
2 Tablespoons yeast
1/2 C warm water (105-115 degrees F)
1 egg, lightly beaten
3 1/2-4 C flour

In a saucepan heat milk until bubbles appear around edges of pan. Combine butter, sugar and salt. Add hot milk, stir well. Cool to lukewarm (95-100 degrees F). In a small bowl, dissolve yeast in warm water. Let stand 5-10 minutes. Beat yeast and egg into milk mixture at low speed. Beat 2 Cups of flour at low speed. Continue beating until thick. Mix in remaining flour by hand. On a floured surface, knead dough for 2-3 minutes. Place in greased bowl. Cover loosely with damp cloth; let rise in warm place until doubled, about 1 hour.

Punch down dough. Cover again and let sit for 10 minutes. Use dough as you desire–roll out to desired thickness for crust, divide into two and roll out 12 inc circle and cut into 6 wedges for pigs-in-a-blanket, etc.

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Doughnuts

2 tbsp yeast

1/2 cup water

1 1/2 cup milk

1/2 cup sugar

2 tsp salt

2 eggs

1/2 cup shortening

7 to 8 cups flour

 

Soften yeast in water. Mix milk, sugar, and salt and add to softened yeast mixture. Stir till dissolved. Stir in beaten egg, shortening, and 1/2 of the flour. Mix well. Add remaining flour. Knead on a lightly floured surface until dough is smooth and elastic. Place in a greased bowl, turning once to grease other side. Cover and let rise in a warm place until double in size.

Punch down and let rise until double. Punch down and roll out dough about 1/3 inch thick. Cut out doughnuts. Place on a floured surface and let rise till very light or double in size. Leave uncovered so crust will form.

Fry in deep hot oil. Turn only once while frying. Drain on paper towels. Glaze.

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Classic Scones

1 C plus 2 Tablespoons flour
1 Tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 C plain yogurt (nature)
1 egg
1 Tablespoon butter, melted

Preheat the oven to 425 F. In a large bowl combine all ingredients. On a lightly floured surface, roll out dough into a 1/4 inch thick round circle. Use a pizza cutter to cut into 12 wedges. Arrange wedges on a baking sheet. Reduce oven temperature to 400 degrees F. Bake until scones are golden brown, 12-15 minutes. Cool on wire rack.

I have added 1/2 C dried blueberries. I have also added 1/2-3/4 C frozen raspberries. They both turned out very well. You can experiment with adding fruits, nuts, chocolate chips, etc.

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Pumpkin Bread Oatmeal

I was sure that Rhonda’s Pumpkin Bread Oatmeal dish had been posted already, but i couldnt find it and i wanted to link the recipe to my own blog for the benefit of others, especially as autumn is prime pumpkin season. So, if this is a repeat, sorry. It really is good enough to re-post.

Pumpkin Bread Oatmeal

Pumpkin Bread Oatmeal

preheat oven to 350F/180C

mix together:

3/4 c. brown sugar (i usually do less. 1/2 cup or so)

3/4 c. white sugar (also less for this)

3 c. oatmeal

1c. and 2 Tbp flour

2 tsp baking powder

1/4tsp cloves

1/4tsp ginger

1/2tsp nutmeg

1 scant tsp cinnamon

1 tsp salt

 

In second bowl whisk together:

1 c. milk

3 beaten eggs

1/2 c. melted margarine

1/3 c. oil

1 and 1/3 c. pumpkin puree.

Combine 2 mixtures thouroughly. Pour into 9×13 pan and bake for 30min until center is set. Serve with milk.

I have in the past mixed the dry ingredients together the night before and then done the wet bowl early in the morning and put the dish in the oven when i wake up, so it doesnt take as long to mix together on a Saturday morning when i’m still groggy. 🙂 It tastes just as good re-heated for lunch or the next day’s breakfast.

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Buttermilk and Bran Muffins

I got this recipe from a South African magazine that I love, so the measurements are metric, but you all are clever and will figure it out! 🙂 My family has devoured the nearly 3 dozen muffins this makes. I also combined about 1/2 cup raisins and 1/2 cup craisins that I inherited from Lisa Johnson. I liked the combo, but the recipe says you can use any dried fruit of your choice (or I would think even grated carrots if you so desired). I also like it because you can store it in your fridge for up to a week, so there is no pressure to bake all of them right away–especially if you only have 1 muffin tin like I do :-).

125 ml. oil

375 ml. brown sugar

2 eggs

625 ml. flour

2 tsp. soda

½ tsp. cinnamon

2 c. bran

1 cup raisins or another dried fruit of your choice

1 c. buttermilk (add 1 TBS of vinegar or lemon juice to a cup of milk to make buttermilk)

1 c. regular milk

1 tsp. vanilla

Place oil, sugar and eggs in a bowl and beat with a mixer.  Sift flour, soda, cinnamon and a pinch of salt into the bowl. Add the rest of the ingredients and stir until well-mixed. Transfer to a container with a lid and refrigerate overnight or for up to 1 week (if you store it, remember to give it a good stir before using it), or bake at 350 degrees for 15 minutes, or until well-risen and golden brown. Makes at least 2 ½ dozen muffins.

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Boston Brown Bread

Now I know you can’t get molasses here, but I’m posting this recipe anyway. Perhaps some of you have been to South Africa recently or have made your own molasses…I don’t know. However, I kind of wonder how this would turn out with pancake syrup or something like that. The flavour wouldn’t be as strong, I’m sure, but it still may be good. Anyway, this is a simple, simple “quick” bread (it takes an hour to bake, so not that quick). It has a different flavour but it nice.

2 c. whole wheat flour

1 c. regular flour

2 tsp. soda (I usually had about 1 1/2 tsp)

1 tsp. salt (I use less)

2/3 c. brown sugar

¼ c. molasses

2 c. buttermilk (or to make your own, add 1 TBS vinegar or lemon juice per 1 cup of milk)

Preheat oven to 350 degrees. Prepare a loaf pan well (this can stick, so make sure it’s greased-up good). In a large bowl, whisk together flours, soda, salt and brown sugar. Mix in molasses and milk just until mixed. Pour into a loaf pan and bake for about 1 hour or until knife inserted comes out clean.

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