Apple Cinnamon Muffins

1 c AP flour

1 c white whole wheat flour

5 Tbs low fat buttermilk powder

1/4 c sugar (brown or white)

2 tsp cinnamon

1/2 tsp all spice

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 1/4 c water

1 egg

1 Tbl vegetable oil

1 apple, peeled, cored, and diced

makes 12 standard muffins, or 6 jumbo.

Preheat the oven to 400 F. Grease a muffin tin well.

In a large bowl, combine all the dry ingredients together with a fork.

Separately, beat the egg in the water with the vegetable oil.

Toss the apples in the dry ingredients, pour the water mixture over the dry/apple mixture. Stir to just combined. Spoon into muffin tins.

Bake for 20 minutes. Cool for 5, turn muffins out onto cooling rack (or they'll get soggy bottoms).

side note: these are really good with some slices of cheddar cheese on the side. 

If you can't find buttermilk powder in the baking aisle of your grocery store, substitute 1 c yogurt and 1/4 c water for the buttermilk powder and water.

Black Pepper Mushrooms

1 Tbl butter
1 Tbl olive oil
1 (6-8 oz) package of sliced mushrooms
1 c leftover wine or champagne
freshly ground black pepper, lots
sea salt
1/2 c milk
2 Tbl (or whatever you have leftover) heavy whipping cream*

*if you don't have cream, just add another Tbl of butter and an extra splash of milk

-heat the butter and olive oil in a medium frying pan

-cook the mushrooms until they're wet looking and noticeably softer

-season well

-add the champagne or white wine, bring to a simmer

-stir in the milk and cream/more butter, bring to a simmer

-reduce to 1/3 volume

Serve over pasta, rice, salad, or as a side dish.

cheddar cheese and onions soufflé

Guys, this may be the tastiest recipe I've ever made up. Seriously. It theoretically makes 6-8 servings, I think it made 4 for us. We couldn't stop eating it! The middles are so warm and gooey, the top so golden-brown and cheesy, there's nothing wrong with this recipe unless you're a gluten free, lactose intolerant, sad person.

1 day-old loaf grocery store French/Italian bread (the loafy kind, not a baguette)
6 oz shredded cheddar (reduced or low fat, if you have it)
2 c warm milk (also low fat)
1/2 tsp mustard powder
1/8 tsp cayenne pepper
3/4 tsp salt
1/2 tsp fresh ground black pepper
3 eggs, separated
1-2 Tbl butter
1/2 medium onion, finely diced
6 (or more) scallions/green onions, finely sliced

-preheat the oven to 450 F

-butter a casserole dish

-cut the bread into thick slices, tear off the crust and tear the bread into 1" or so chunks, place in a large bowl

-mix the egg yolks into the warm milk with all of the seasoning, pour over the bread and let soak while doing the remaining steps

-set 1 to 2 Tbs of butter in a frying pan, over medium heat

-finely dice 1/2 an onion and soften in the pan of hot butter until translucent, let cool slightly

-beat the egg whites to stiff peaks

-slice the scallions/green onions, keep separate

-mix softened onion and cheese into the milk/egg yolk/bread mixture

-in 3 additions, fold egg whites and green onions into the mixture

-pour into buttered casserole dish

-bake for 45 minutes, yes it will sink/deflate when you take it out of the oven. serve warm with salad and/or veggie burgers

inspired by: a Real Simple recipe

My mom's Lime Sugar Cookies

Lime Sugar Cookies <-link to my mom's messy collection

1/2 c, butter, room temperature

1/2 c. sugar

1 1/2 T fresh lime juice

1 1/2 c. flour

2 T. sugar w/ 2 t. lime rind

1. Cream sugar and butter

2. Add lime juice

3. Add flour

4. Chill

5. Shape into 2 long rolls and wrap in plastic wrap

6. Chill

7. Cut into 1/8 inch slices with sharp knife

8. Place 1 inch apart on cookie sheet

9. Sprinkle with lime sugar mixture

10. Bake at 375 degrees for 6-8 minutes.

My Mom's Mint Frosted Brownies

Mint Frosted Brownies

2 squares or 2 ounces unsweetened chocolate

1/2 c. butter

2 eggs

1/2 t. vanilla

1 c. sugar

1/2 c. flour

1. Melt Chocolate and butter over water

2. Beat eggs

3. Add vanilla and sugar

4. Add chocolate mix

5. Add flour

6. Bake in greased 9"x9" square for 25 minutes at 350°

Cool

Frost with

2 T. butter

1 c. confectioners sugar

1 T. cream or milk

1/2 t. peppermint

Refrigerate 5 minutes, no more, no less

Melt 1 square unsweetened chocolate with 1 T. butter

Pour over mint frosting and tip pan quickly to coat

My Mom's Mocha Cookies

Cappucino Thins

4 oz. sweet cooking chocolate cut into 1" pieces

1/2 c. + 2 T. sugar

1/2 c. brown sugar

1 egg yolk

1 T. freeze dried coffee

1 T. cocoa

1 t. cinnamon

1. c. butter cut into 1 T. pieces

1 c. cake flour

1 c. flour

1. With Steel knife on food processor - chop chocolate using on/off until it is a coarse meal and set aside.

2.Combine sugars, yolk, coffee, cocoa, cinnamon and mix about one minute.

3. Add butter pieces and mix about one minute.

4. Add flours and chocolate.  Mix using on/off about 4-5 turns.  Do not over process

5. Divide dough into four equal portions, cylinders about 1" by 4". Wrap in plastic wrap.

6. Refrigerate at least one hour.

7. Cut dough into 1/4" slices. Arrange on baking sheet about 1 1/2" apart.

8. Bake at 350 for 8 minutes.

Makes about 5 dozen.

Plum Cake

My mother's plum cake:

1/2 c. butter

2/3 c. sugar

1 c. flour

1/2 t. baking powder

2 eggs or 3 yolks and 1 egg

rind of one lemon

prune plums or peaches

Cream butter and sugar

Mix together dry ingredients and add.

Add eggs and rind.

Butter and flour 9" pie pan

Pour in dough

Lay sliced fruit in circle on top

Bake for one hour at 350

Blintz Soufflé

crepe layers

1 stick butter
1/3 c sugar
6 eggs
1 1/2 c sour cream
1/2 c orange juice
1 c AP flour
2 tsp baking powder

filling

8 oz cream cheese, cut up into 12 pieces
1 pint (2 cups) small curd cottage cheese
2 egg yolks or 1 whole egg (if you're lazy like me)
1 tsp sugar
1 tsp vanilla
1/4 tsp cinnamon
1/8 tsp cardamon

Butter a 9" x 13" baking dish, set it aside.


FILLING: In a big bowl, with a whisk, mix everything together until well blended. Used a food processor or mixer if you want to. Set aside.

FAUX CREPES: In a blender, mix butter, sugar, eggs, sour cream, OJ, flour, and baking powder until well blended.

Pour 1/2 the "crepe" batter into the baking dish.

With a serving spoon, spoon the filling over the layer of "crepe." Smooth out with the back of the spoon, there will be some mixing of the layers.

Pour the remaining batter over the filling. Cover and refrigerate for as long as over night, or just let come up to room temp before baking (at least 45 minutes).

Preheat the oven to 350 F. Bake uncovered for 50-60 minutes, or until golden brown and puffy.

Serve immediately with fruit preserves or jam and sour cream.

Rhubarb Apple Sauce

1 Tbl butter
1 lb. bag of frozen, chopped rhubarb
3 lbs green apple
2 gala apples
2 Tbl packed brown sugar

Melt the butter in a large saucepan.

Finely dice the green apples. Add to the pot with the frozen chopped rhubarb. Stir occasionally.

When the sauce is looking saucy, add the sugar and chopped gala apple.

Serve warm, in a fondu pot maybe. Fondu pots make good chafing dishes.

Banana Cake

1/2 c butter
1/4 c sugar
3 overripe bananas
2 whole eggs
1/4 c sour cream or plain yogurt
1 c white whole wheat flour
3/4 all purpose flour
1 tsp baking soda
1 tsp vanilla

Preheat the oven to 350 F.

Cream butter and sugar.

Add bananas, mix to combine.

Add eggs and then sour cream, mix to combine.

Mix together dry ingredients, add slowly to wet. Mix to combine.

Add vanilla.

Pour into loaf pan. Bake for 55-65 minutes.

1.5 x the recipe makes 2 smaller loaves or one bunt/springform pan.

lemon, sour cream cutout cookies

cookies
2 c flour
1 c sugar
1/2 c butter
1/4 c sour cream
1 egg
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla
1/4 tsp salt
1 tsp lemon extract

drizzle
1/2 c chocolate chips
1 tsp shortening (i.e. crisco)

decorations
lemon zest
colored or sparkling sugar

DIRECTIONS
Combine 1 c flour with all other ingredients, add remaining flour until just combined

Divide Divide dough into 2 or 3 portions, wrap in plastic and CHILL for 2+ hours

Heat oven to 350 F

Roll 1/2 dough on lightly floured surface to 1/8" thickness; cut into desired shapes and place 1" apart on an ungreased cookie sheet. Sprinkle with colored sugar and lemon zest, if desired.

Bake for 8-10 minutes or until lightly browned. Cool completely and place on wax paper.

DRIZZLE: melt chocolate chips with shortening in a ziptop bag in the microwave until just soft. Use 10-15 second bursts, or you risk burning the chocolate. Smoosh the chips and shortening together in the bag, when well combined and still soft, snip off a corner of the bag and drizzle over the cookies. Reheat in 10-15 second bursts as needed.