Pumpkin Patch Muffins

Ben and Melissa gave us a beautiful pan that makes little pumpkin-shaped cakes/muffins last year. This is the recipe that came with it from Williams and Sonoma...adapted quite a bit - the sugar is cut way down.

3 1/3 C. flour ( can use half whole wheat)
1/2 C ground flax
1 Tb bk powder
1 tsp bk soda
2  tsp salt
3 tsp cinnamon (can use more!)
1 3/4 tsp nutmeg
14 Tb softened unsalted butter (can use salted)
1/2 C. br sugar
3/4  C. sugar
4 eggs
1 C plain, unsweetened yogurt
2 C. pumpkin or squash  puree (fresh, frozen and thawed, or canned)
Raisins - handful

-Beat butter and sugars until fluffy.
-Add in eggs and mix well. Add squash and yogurt, mix gently.
-Mix dry ingreds together.
-Add wet to dry ingredients. Add raisins and mix just til combined.
-Bake at 350 in sprayed muffin pans or mini cake pans for ~18-22 min til golden brown.

Yield: 24+ muffins + 12 mini-muffins

Craisin Rhubarb Quick Bread

Every spring I love tinkering around with rhubarb recipes. This one is pretty simple and versatile. Most recipes I could find have gobs of sugar in them. I think this one is plenty sweet and hope you like it! Here's to prolific rhubarb! ;)

2 C. Brown Sugar
3/4 C. Olive Oil
1/2 C Applesauce
2 Large Eggs or 3 medium eggs
2 C. Buttermilk (used 2 Tb. lemon juice with 2 C. milk as substitute)
2 tsp Bk Soda
1 1/2 tsp Salt
1 tsp Vanilla
2 C. Flour
2 C. Whole Wheat Flour
1 C. Quick Oats
3 C. diced rhubarb
Optional mix-ins: Craisins, Cinnamon

-Mix first five ingredients.
-Mix dry ingredients in separate bowl. Add in rhubarb.
-Combine til just mixed.
-Split batch and add a handful of Craisins to half of the batch and 2 tsp Cinnamon to the other half of batch for variety. I liked it both ways, although my boys preferred the Craisin loaves.
-Bake at 325 for approximately 40 minutes in lightly greased loaf pans, or until loaf is firm in middle and does not sink in when pressed lightly.

Yield: 3 (large) - 4 (medium) loaves (I used two standard loaf pans and 4 mini-loaf pans).

Squash or Pumpkin Chocolate Chip Muffins

2 C pureed banana, squash or pumpkin (thawed frozen squash worked great)
3/4 C sugar
3/4 C oil
3 eggs
3 C flour (can use half whole wheat)
2 tsp bk soda
2 tsp bk powder
1 tsp cinnamon
1 tsp salt
1/4 C flax
1 1/2 C semi-sweet mini choc chips

-Mix squash, sugar and oil til well blended.
-Mix in eggs until smooth
-Mix dry ingredients in separate bowl.
-Add to wet ingredients and mix until just combined.
-Bake at 400 degrees in greased muffin cups for 16-20 minutes (until lightly browned).
Y: 24 nice sized muffins and 12 mini muffins

These were very yummy and adapted from a recipe found on MoneySavingMom. I really enjoy trying to cut down the sugar content in baked recipes and am constantly surprised how huge the sugar content is in everyday recipes. One of my favorite cookbooks, More With Less is linked on the side of this blog. That book really keyed me in to nutrition in recipes and making more with less. Hope you enjoy!

Pepperoni Cheese Bread

1 batch of my favorite pizza dough

1 tablespoon instant yeast
1 cup water
2 tablespoons oil
1 teaspoon sugar
1 1/2 teaspoon salt
2 1/2 cups flour

-Dissolve yeast in water and oil. Stir in sugar, salt, and flour.
-Mix until a ball forms. Knead in a little extra flour if dough seems overly sticky. Otherwise no real kneading needed (that was a tongue-twister to type!:))
-Cover and let rest in warm place while you get other ingredients out. (This does not need to rise more than a few minutes...it should raise just fine in the oven!)

1 pkg pepperoni slices (~3.5oz, use as much or as little as you like)
8 oz mozarella cheese shredded (freshly if possible)
butter
parmesan cheese (2 Tb)

-Roll dough out into large rectangle.
-Spread cheese out over dough, leaving approx 1 in space on ends (east/west), little space at top of bread (north), and ~ 1-2 inches space at bottom (south) of rectangle.
-Cover cheese with pepperoni slices.
-Roll dough from top (north) toward you, slowly, back and forth from one end (east) to the other (west).
-Tuck in east/west ends as you get to the bottom to seal off sides. Stop rolling when long seam is at the bottom of loaf and gently seal edges.
-Lift loaf with seam side down onto sprayed 11x15 pan.
-Bake at 375 until nicely browned approx 15-25 minutes.
-Remove from oven.
-Rub butter lightly over top of loaf. (I just use the end of a stick of butter.)
-Sprinkle with parmesan cheese.
-Let rest approx 5 minutes before cutting.
-Serve with pizza sauce to dip!

Y: 3 servings (we were hungry!:))

Monster Pancake

I struggled to get a decent picture of this! The recipe is one we brought back from Guinea, from Auntie J. So simple, so yummy! A new family favorite...Abraham loves getting to shake on the powdered sugar:)

1/2 stick butter (4 Tb)
1 C flour (can use all whole wheat)
1 C milk
4 eggs
Cinnamon (couple dashes)
Powdered Sugar

-Turn oven on to 375. Place butter in 2 small or 1 large pan (I use a 10x14 pan) in the oven to melt. Check on butter in a few minutes!
-Whisk together flour, cinnamon and milk til smooth.
-Whisk in eggs til well blended.
-Remove pan from oven once butter is melted (try not to let it brown).
-Pour batter over butter in pan. It will mix in with the butter a bit...that's fine!
-Bake at 375 or 170C for 20 min.
-Serve with powdered sugar to top or drizzle with honey and splash with lemon juice!

Gladys's Apple Streusel Muffins

2 C flour
1 Tb bk powder
1/2 C sugar
1 tsp cinnamon
1 tsp salt
1/2 C butter, softened
2 C peeled or unpeeled, chopped apples
1/2 tsp lemon peel (dried)
2/3 C milk
1 egg
2 Tb sugar

-Mix flour, sugar, bk powder, salt and cinnamon.
-Cut in butter until crumbly.
-Reserve 1/2 Cup for topping.
-Mix egg and milk together.
-Add to dry ingreds along with apples and lemon peel until just mixed.
-Spoon into greased muffin tin.
-Sprinke with reserved topping mixed with 2 Tb sugar.
-Bake at 425 until golden brown, approx 20 min

Thought I'd repost this one now that I have a pic - and it's apple season! I tried this with a bit of whole wheat this time, and it was nice. This is from our church cookbook with a few minor changes...yummo 9/10!

Blueberry Muffins

6 Tb butter, softened
3/4 C sugar
2 large eggs
2 C flour
1/2 tsp salt
2 tsp bk powder
1/2 C milk
1 1/2 C blueberries
2 tsp sugar

-Cream butter and sugar well.
-Add eggs and beat well.
-Mix dry ingreds. Add to creamed mixture, alternating with milk.
-Chop1/2 C berries.
-Mix into batter.
-Fold in remaining berries.
-Pour into greased muffin cups and sprinkle with sugar.
-Bake at 375 for ~25 min (until golden).

Y: 12 regular & 12 mini-muffins

Recipe adapted from Beverly Farms Bed & Breakfast Inn

Note: I just adapted this recipe by dropping the sugar way down and chopping instead of crushing the berries. Really good! No need for the original 1 1/2 C sugar!

Homemade Tortillas & Pia-Mato Sauce

I learned to make these tortillas in Guinea, West Africa. They are sooo good, and remarkably easy - even I could do it! Ha! (I am not so great with bread:)). They do take a bit of time though, but once made you can freeze the extras if desired.

Flour Tortillas ( from Wycliffe Int. Cookbook)
Combine:
-4 C flour
-2 tsp salt
Cut in:
-6 Tb oil ( or shortening)
Add
-1 C water
-Form a ball. Add more water if necessary, until bowl is clear of all dough. Knead well on floured board 20-25 times, then make balls the size of eggs. Let stand 15 min. Roll very thin with rolling pin on lightly floured surface to size of salad plate. Place on hot, ungreased skillet and cook for about 1-2 minutes on one side (until starts to bubble). Turn and cook approx 1 min longer. Watch closely, as second side will cook fast!
-Keep warm on a cookie sheet at 200 degrees in the oven, stacked, covered with a light towel if desired.
-Serve with fried ground beef, seasoned with salt and pepper, and Pia-Mato Sauce, and Cheese!
Y: 2 doz.
Variations:
Cornmeal: Replace 1 C flour with cornmeal
Whole Wheat: Use 2 C whole wheat, 2 C white flour

Pia-Mato Sauce:
2-4 Tomatoes, diced
1 Avacado, diced
Onions, diced (optional)
Green Pepper, diced (optional)
1 pkg Italian dressing dry mix, mixed per instructions or Italian Salad Dressing to cover

-Combine shortly before serving!

This is an impromptu recipe:) nostalgic of the wonderful food we had in Guinea. Our missionary friends there called it their own special Guacamole, and it was made with fresh local veggies and imported Italian dressing!:) For those with sensitive tummies, just leave out the peppers and onions. I made up the name for fun and for memories...the Pular (a Guinean dialect) word for Avacado is Pia!

Auntie J's Breakfast Cake

I love this versatile recipe from a dear friend and mom in Guinea. It offers a wonderful way to use up leftovers, add interesting nutrition to breakfast, and gives plenty of options based on what ingreds you have available!!

1/2 C oil or butter
1 C sugar (or less if using a sweet **fruit/veggie below)
4 eggs
2 C mashed **banana, pumpkin, leftover oatmeal, applesauce, carrots, sw potatoes, potatoes...can also include graded stale leftover muffins, cake, etc.
1 tsp vanilla
1 C flour
1 C whole wheat flour
1/2 C quick oats or oat flour
1/2 ground flax seed
1/2 tsp salt
1 tsp cinnamon and 1/2 tsp nutmeg, if no topping used
1 C milk with 1 Tb bk powder
or
1 C yogurt with 1 tsp bk soda
1 handful dried fruit - craisins & golden raisins (our fave) or dr blueberries, raisins, etc

Topping (we halve this):
4 Tb butter, softened
2/3-3/4 C oats
1/2 C br sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves (we omit)
1/2 tsp ginger (we omit)

-Mix oil & sugar well
-Mix in eggs
-Add **ingred. and vanilla
-Mix dry ingreds in separate bowl, including bk powder or soda
-Add to wet ingreds along with milk
-Stir in dried fruit
-Pour into greased 9x13 pan
-Mix topping ingreds, if desired, and sprinkle with topping
-Bake at 350 for 30-45min, until golden brown


We generally use the first ingred listed in any of the items above with an "or," such as milk instead of yogurt. I've also used stale, grated coconut bread and just added extra milk one time, when I didn't have extra produce to use up. My rating, mmm 10/10 !!

Whole-Grain Banana Nutmeg Coffee Cake

3Tb butter, softened
1 C. Quick Oats
1/4 C. Whole Wheat Flour
1/4 C. br sugar
1 C. Flour
1 C. Whole Wheat Flour
3/4 C. sugar
1 Tb. bk powder
1/2 tsp nutmeg
1/2 tsp salt
1 tsp vanilla
1/4 C. veg. oil
1 C. milk
1 egg, slightly beaten
2 mashed bananas
1/4 C. chopped pecans

-Mix butter, oats, 1/4 C. whole wheat flour and brown sugar in small bowl until crumbly. Set aside.
-Mix flours, sugar, bk powder, nutmeg, and salt.
-Mix egg, oil, bananas, vanilla and milk.
-Combine last two steps.
-Spread half of mixture in greased 9-in springform pan (or any 9 in pan). Sprinkle half of oat mixture on top.
-Add remaining batter and sprinkle with remaining oats and nuts. Bake at 350 for approx. 40 min or until toothpick inserted comes out clean. Serve warm or cold.

Tried this out today (a rainy day - perfect for baking, of course), and mmmm - I like it! Might try a little more nutmeg next time. Good thing we had 8 brown bananas sitting around waiting to be mashed! The fruit slush recipe (6 bananas) I tweaked a little also looks like it will be yummy.
Coffee cake recipe adapted from one found at Green Mountain website.

Garlic Bread

1 loaf French Bread, sliced
1/4 C. Butter, softened
1/2 tsp garlic salt
1/2 tsp oregano
4 tsp parsley (dried)
3 Tb parmesan cheese

-Combine butter and spices and cheese.
-Spread mixture on one side of each bread slice and place on foil.
-Wrap reconstructed loaf in foil and bake at 400 for 12-15 min or until butter melts and bread is crusty.

Mmm!

Currant Scones

2C. Flour
1/4 C. Sugar
1 Tb bk powder
1/8 tsp salt
1/3 C. cold butter, cut in pieces
1 egg
1/2 cup cream
2 tsp vanilla (may substitute with almond extract)
1/2 C. frozen currants (may substitute with other dried, fresh or frozen fruits)

-Mix dry ingred. Use pastry blender to mix in butter or mix with your hands until coarse crumbs. Make well in center of mixture.
-Whisk together egg, cream, and vanilla. Add to dry ingred. Stir until moistened and dough forms.
-Turn dough onto lightly floured surface. Knead by folding and gently pressing for 5-8 turns until dough is nearly smooth. Pat dough into 8-inch circle, then cut into 8 wedges.
-Brush with cream and sprinkle with a touch of sugar.
-Place each scone 1 inch apart on sprayed baking sheet. Bake at 400 for 12 min, or until lightly browned.


This recipe is from the Midwest Living Oct. 06 issue with just a couple adjustments. Mmmm good and it makes me think of England!!!

Notes to self...
Try:
Apple Scones: Add 1/2 tsp cinnamon, 1/4 tsp nutmeg?, 3/4 C. chopped/peeled apple. Sprinkle tops with cinnamon/sugar. May take 14 min. to bake
Poppy Seed Scones: 2 Tb poppy seeds, 1 tsp lemon peel
Cranberry Pecan: 1/2 C. chopped fresh or dried cranb. & 1/4 C. chopped pecans (or almonds?)
Berry Scones: 1/2C. frozen blue/raspberries or chopped strawb.
Peach Almond: 1/2C. chopped, peeled peaches, 1/4C. sliced almonds, 1/4 tsp almond extr. instead of vanilla

Cherry & Apple Muffins

1 egg
3/4 C. milk
1 handful dried cherries
1 chopped apple
1/2 C. oil
1 C. wh. wheat flour
1 C. quick oats
1/3 C. sugar
1 Tb bk powder
1 tsp salt
1/2 tsp almond extr.
Mix dry ingredients. Mix wet ingredients (I used between 1/3 and 1/2 C. oil and it worked well) and add to dry ingredients. Pour into 12 greased cups. Bake at 400 degrees for approx. 15 minutes. Serve warm with butter! Mmmm.

Note to self. Might try with 1/4 C. sugar next time. Had to add a wee bit extra flour to get 12 muffins.

Blueberry Bread

A recipe I found in an old Country Living...
1/4 C. butter, soft
1/2 C. sugar
2 eggs
2 C. flour
2 tsp bk powder
1/4 tsp salt
1/3 C. milk
1 tsp vanilla
2 tsp dried lemon peel
1 C. blueberries, fresh or frozen

Beat butter and sugar til fluffy, add vanilla and eggs one at a time.
Mix flour, bk powder, salt, lemon peel. Comine and add milk just until mixed. Add berries.
(I added a splash more milk - very thick batter)
Turn into heavily sprayed bread loaf pan and bake at 350 approx 50 min, or until toothpick inserted in center comes out clean. Cool 10 min in pan on rack

Very good! Might try almond extract next time instead of vanilla.

My Favorite Pizza Dough Recipe

Anne Jisca's Easy Pizza Dough - recipe originally found at Tammy's Recipes,
modified just a pinch...

1 tablespoon instant yeast
1 cup water
2 tablespoons oil
1 teaspoon sugar
1 1/2 teaspoon salt
2 1/2 cups flour (have tried using 1/2 whole wheat...pretty good, but heavier)

Pizza toppings of your choice

Instructions:
1. Dissolve yeast in water and oil. Stir in sugar, salt, and flour.

2. Mix until a ball forms. Allow to rise for 5 minutes. Roll flat and place on a greased pizza/cookie sheet. Sprinkle with desired toppings. Bake at 375 degrees for 20 minutes or until the crust is golden. (Sometimes I bake for 5-7 minutes first then put sauce and toppings on, as I don't care for a soggy crust and this seems to help based on our toppings/oven).

Of note: 1.5x recipe fits a 11x15 pan well. Works really well for calzones.
Very good! This pizza dough turned out better than any past attempts! Rose well (as noted next to the Dordt College mug:)).

Italian Cheese Bread

Italian Cheese Bread - recipe found at Tammy's Recipes

Bread:

2-1/2 C all-purpose flour
1 tsp salt
1 tsp sugar
1 TBSP quick-rise yeast
1 C warm water (120*-130*)
1 TBSP vegetable oil

Topping:

1/4 C prepared Italian salad dressing
1/8 tsp salt
1/4 tsp garlic powder
1/4 tsp ground oregano
1/4 tsp dried thyme
Dash peper
1 TBSP grated Parmesan cheese (or more)
1 C shredded mozzarella cheese


Instructions:
1. In a bowl, combine the first four ingredients.

2. Combine water and oil; add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface; knead for 1-2 mintues or until smooth and elastic.

3. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes.

4. Punch the dough down; place on a greased 12" pizza pan and pat into a 12" circle. Brush with salad dressing.

5. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. Bake at 450* for 15 minutes or until golden brown. Serve warm.

Of note: Watch carefully at the end as not to burn. Would use a bit more cheese and dressing. Can use ranch drg instead.
Good!