Carrot muffins

Ingredients:

  • 1 cup whole wheat flour
  • 1 cup white flour
  • 2 Tbs xylitol
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon gound nutmeg
  • 1 egg
  • 1/2 cup maple syrup
  • 2 cups shredded carrots
  • 1/2 cup melted butter
  • 1/2 cup milk

 

Procedure:

  1. Sift together dry ingredients.
  2. Stir into egg mixture, mix only till moistened.
  3. Gently fold in shredded carrots (I shred the carrots in my food processor).
  4. Spoon into well greased muffin pans about 2/3 full.
  5. Bake for 15-20 minutes at 400 degrees.

Swedish Pancakes

Ingredients:

  • 6 eggs
  • 3 cups milk
  • 3/4 cup all-purpose flour
  • 1  1/2 tablespoon sugar
  • 1 pinch salt
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla

Procedure:

Pour a thin layer of batter on skillet (I use 1/2 cup), and spread to edges. Cook until top surface appears dry. Flip and cook another few minutes. You can either fill these and roll these up like crepes, or you can eat them like regular pancakes with butter and maple syrup – either way they’re great!

Yield: 11 pancakes @ 1/2 cup each

Waffles

Ingredients

2 large eggs
2 cups all purpose flour
1 3/4 cup milk
1/2 cup vegetable oil (or melted butter)
1 tablespoon brown sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla

Procedure

Beat eggs together until light yellow and frothy.
Add milky, oil and vanilla and stir well.
Stir in salt, sugar and baking powder.
Finally, mix in four until just blended.
Add to your hot waffle iron and when it stops steaming, take it out and enjoy.

Scones

Ingredients

3 cups all-purpose flour
1/2 cup white sugar
5 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter
1 egg, beaten
1 cup milk

Procedure

Preheat oven to 375 degrees. Lightly grease a baking sheet (or use parchment paper or a baking pad)

In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.

Turn dough out onto a lightly floured surface, and knead briefly. Separate the dough into 2 equal sized balls. Push the sides of each ball down so the center is taller than the sides. Cut each circle into 4 pieces and place on a baking sheet.

Bake 25 minutes in the preheated oven, or until golden brown.

http://m.allrecipes.com/recipe/20175/scones

Blueberry Muffins

I am a big fan of Betty Crocker, I love her tried and true recipes.  In fact, there are 3 things I make that I am very proud of: (1) my carrot cake, a Betty Crocker recipe (2) my pie crust, a Betty Crocker recipe (3) my blueberry muffins, a modified Betty Crocker recipe.  Her recipe is actually perfect as is, but I have added a dash of this and a pinch of that and a heaping spoonful of sour cream to the batter- and these muffins are fabulous! Getting this recipe just right has been a process of trial and error.  I still hold my breath every time I flip my muffin pan over, onto my cutting board, hoping the muffins will tumble out in a glorious state of tasty perfection!  This recipe is Betty’s, but I am adding my changes to it.  (BTW, Betty Crocker is not a real person. Just a name given to the company to make the brand more personable.  This little piece of information makes me a little sad.)

Ingredients

  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 t vanilla
  • 1 large egg
  • 2 cups flour
  • 1/3 cup sugar, plus 1 T
  • 3 t baking powder
  • 1/2 salt, plus extra dash
  • 1/3 cup sour cream
  • 1 cup frozen blueberries

 

Directions

  1. Heat the oven to 375.
  2. Grease muffin pan cups (jumbo cup size) with shortening.
  3. Beat milk, oil, vanilla, egg and sour cream in a large bowl.
  4. Stir in flour, sugar, baking powder and salt all at once, just until dry ingredients are moistened (batter will be lumpy).
  5. Fold in blueberries.
  6. Divide batter evenly among muffin cups.
  7. Sprinkle a generous amount of Streusel Topping over each muffin cup (recipe below)
  8. Bake for 30 minutes or until a toothpick comes out clean, and enjoy:)

 

Streusel Topping

  • 2 T firm stick butter
  • 1/4 cup flour
  • 3 T brown sugar
  • 1/4 t cinnamon

Cut butter into dry ingredients until crumbly.

 

 

French Toast

This is hands down the best french toast I have ever tasted.  It has a nice toasty feel on the outside, but the inside melts in your mouth.  I add an extra bit of honey to my batter- just a dab! This is Alton Brown’s recipe- I think he has perfected it!

Ingredients:

  • 1 cup half & half
  • 3 large eggs
  • 2 T honey, warmed in microwave for 20 seconds
  • 1/4 t salt
  • 8 slices of stale bread (brioche or challah work best)
  • 4 T butter

Directions

  1. Preheat the oven to 375.
  2. In a medium sized mixing bowl, whisk together half & half, eggs honey and salt.
  3. Dip each piece of bread into the mixture, soaking for 30 seconds on each side, and then remove to a cooling rack that is placed in a sheet pan.   Allow to sit for a minute or two.
  4. Over medium-low heat, melt 1 T of butter in a nonstick saute pan.  Place 2 slices of bread at a time into the pan and cook until golden brown, approx. 2-3 minutes per side.  Remove from pan and place, on the cooling rack.  Once all slices are done, place in the oven for 5 minutes.  Serve immediately with favorite toppings.  (I prefer pumpkin butter, blueberries and whipped cream.)