Lemon Blueberry Muffins

½ cup butter softened

Zest of 1 lemon

1cup sugar

2 eggs

1 teaspoon vanilla

1 teaspoon lemon extract

2 cups flour

¼ cup whole wheat flour

1 ½ teaspoons baking powder

¾ teaspoon salt

1 ½ tablespoons buttermilk powder

½ cup milk, I used 1 %

1 tablespoon fresh lemon juice

¼ cup plain Greek 2% yogurt

Dash fresh grated nutmeg

2 cups blueberries

 

Raw sugar crystals for topping

 

Preheat oven to 375 degrees and fill muffin tins with papers or grease well.  In a large bowl beat together butter, lemon zest, and sugar; then add eggs, vanilla, and lemon extract, beating just until all mixed together.  Mix all dry ingredients together in your sifter and sift the mixture into the batter, also add milk and lemon juice and stir well.  Next stir in yogurt and freshly grated nutmeg.  Spoon into muffin cups, sprinkle tops with the sugar, and bake muffins for about 20 – 25 minutes. 

Makes 12 muffins

Scottish Style Scones

2 cups all-purpose flour spooned & leveled

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons cold unsalted butter – I grate it into the bowl, or you can cut in into 1/2 “cubes

1/2 cup heavy whipping cream

1 large egg

1 teaspoon pure vanilla extract –1^st topping - optional

2 tablespoons whipping cream – to brush on the tops of scones

 

Glaze:

1 cup powdered sugar

1-2 tablespoons cream or half & half

1/2 teaspoon pure vanilla extract

 

Directions:

Preheat oven to 400 degrees.  Line a large baking sheet with parchment paper and set aside.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold grated or cubed butter and use a pastry cutter or fork to cut it into the dry ingredients until you have small pea-sized crumbs.

In a separate mixing bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients and stir until just combined. The mixture may be a little crumbly at this point!  Scoop the mixture out onto a lightly floured surface and work it together in a ball, then flatten into a 7-inch circle. Cut the dough into 8 equal-sized pieces and place them on the prepared baking sheet, making sure to leave a little room between each one.

Place the baking sheet in the freezer for 5-10 minutes or until the scones are chilled.

Brush the tops of each scone with a little heavy whipping cream. If you are not adding a glaze, you can top them with coarse sugar if desired. Bake in a 400-degree oven for 18-22 minutes or until the tops of the scones are lightly browned and cooked through. Remove from the oven and allow to cool completely.

 

To make the glaze:

In a medium-sized mixing bowl, whisk together the powdered sugar, cream, and vanilla extract until well combined. Top the scones with the glaze and allow to harden for 10-15 minutes, then serve, and enjoy.

** Under the Toppings section see Evelyn’s Lemon Curd Recipe, perfect on these scones! 

Spiced Orange French Toast

 2 tablespoons butter

½ - 1 cup chopped pecans

6 eggs

1 cup milk

Juice of 1 orange

1 tablespoon sugar, heaping

1 tablespoon brown sugar, heaping

1 teaspoon cinnamon

¼ teaspoon nutmeg

½ teaspoon baking spice

¼ teaspoon orange extract

 

8 slices of bread of choice

Maple syrup, warmed

 

In a small sauté pan melt butter and toast the pecans.  Using a hand blender mix the next 9 ingredients together.  Dip each bread slice into the egg mixture and then cook them.  Serve the French toast with the toasted pecans and syrup.

T’s Coconut Pecan Granola

  Ingredients:

1 ½ cups old-fashioned oats

¼ cup honey or syrup of choice

2 – 3 tablespoons brown sugar

1/3 cup coconut oil, melted

½ cup unsweetened coconut chips

½ - 1 cup pecans – chopped or whole

½ teaspoon cinnamon

¼ teaspoon salt

½ teaspoon vanilla

 

 

Instructions:

Preheat oven to 275 degrees and line a baking sheet with parchment paper or a silicone baking mat.

Melt the coconut oil, then in a large bowl mix the coconut oil with the honey, brown sugar, salt, cinnamon, and vanilla stirring well.  Add oats, coconut, and pecans, to the bowl. Stir well to evenly coat the dry ingredients with the melted honey and coconut oil. Spray a baking sheet and then spread the granola mixture in an even layer on the baking sheet and bake for 60 minutes, stirring every 20 minutes. Remove from the oven and allow to cool for at least 15 minutes.  The granola will be a bit soft when first removed from the oven, then get crunchy as it cools.  Store tightly sealed dish or Ziplock bag at room temperature for 2-3 weeks or in the freezer for 3-4 months.

Peter’s Star Bars

 2 ½ cups rolled oats

2 cups chopped mixed nuts (cashews, almonds, walnuts, pepitas)

1 cup dried fruit (blueberries, pomegranates, Craisins)

1 ½ cups milk or almond milk

1 cup fresh ground peanut butter

¼ cup honey

¼ cup maple syrup

A few pinches of salt

 

Preheat oven to 250 degrees

 

Combine oats, nuts, dried fruit, and salt into a large bowl, and set aside.

 

In a medium saucepan, heat the milk over low heat for 5 minutes; add in the peanut butter, honey, and syrup.  Stir until peanut butter is melted.  The mixture should be runny, if too thick add a little more milk. Pour the melted peanut butter mixture over the oat mixture and mix well.  Keep stirring until all the oat mixture is wet. Spread onto a quarter sheet or a 9x13” pan and press firmly to even out the bars.  Bake for 1 hour; remove and let sit for 15 minutes.  Cut into rectangles, it will make about 16 bars.

 

**Peter says you can use almost any nuts or dried fruit of your choice!

T's Granola

4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)

2 cups nuts, I used pecans & walnuts

½ teaspoon salt

½ teaspoon ground cinnamon

½ cup melted coconut oil, I use refined liquid coconut oil

½ cup maple syrup or honey

1 teaspoon vanilla extract

½ cup coconut ~ optioned

 

Preheat oven to 350 degrees, and line a large, rimmed baking sheet with non-stick foil. In a large mixing bowl, combine the oats, nuts, salt, and cinnamon. In a small bowl mix together the oil, maple syrup, and/or honey and vanilla. Poor oil mixture over the oat mixture and mix well. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until lightly golden, about 20 - 30 minutes, stirring halfway.

Let the granola cool completely, undisturbed (at least 45 minutes). Break the granola into pieces with your hands if you want to retain big chunks or stir it around with a spoon if you don’t want crumbly granola. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. 

Papa’s Scotch Woodcock

 Ingredients:

4 tablespoons butter

4 tablespoons flour

¼ teaspoon salt

white pepper to taste

dash cayenne pepper

¼- ½ teaspoon dry mustard

1 cup milk

1 cup evaporated milk

 

½ cup diced or grated Cabot Cheddar cheese

4-6 hard-cooked eggs sliced

Biscuits

 

Directions:

In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.

With a whisk blend 2 tablespoons of flour into the melted butter.

Add seasonings, and cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize “flour” taste.

Slowly add milk & evaporated milk, stirring constantly. Continue cooking slowly until smooth and thickened. Then add cheese, stirring until cheese has melted.  Fold in eggs and serve over hot biscuits.

Tudy’s Honey Bun Cake w/ update

 

1 yellow cake mix w/pudding

4 eggs

¾ cup coconut oil

1- 8-ounce carton of sour cream

½ teaspoon vanilla

 

Filling:

1 cup brown sugar

1 teaspoon cinnamon

 

Glaze

2 cups powdered sugar

pinch of cinnamon

2 teaspoons vanilla

¼ cup milk – just enough to make the glaze thin enough to pour.

 

Combine cake mix, eggs, sour cream, and oil; mix until smooth.  Pour ½ of the batter in a well-greased 9”X13” pan.  Mix brown sugar and cinnamon together, sprinkle over the batter.  Spread the rest of the batter over the brown sugar mixture and bake cake in a 325-degree oven for 40 minutes.  Glaze while cake is still hot. 

 

Serves 8-12

 

**Recipe from Sarah Gasper, “The Princess”!

 

T’s Spiced Buttermilk Pancakes

 

1/2 cup pecans, chopped & toasted

1 cup flour or ¾ cup flour and ¼ cup whole wheat flour

1 tablespoon granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

3/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1/8 teaspoon cardamom - optional

1/8 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon nutmeg

1/8 teaspoon Penzey’s Baking Spice - optional

1 cup buttermilk

1/4 cup milk

2 large eggs, separated

½ teaspoon vanilla

2 tablespoon unsalted butter, melted and cooled slightly

 

Directions:

Place the pecans in a food processor, and pulse to chop finely. Toast pecans in a skillet and set aside.

Sift together the flour, sugar, baking powder, baking soda, salt, and all spices into a large bowl and set aside. In a small bowl whip egg whites to form stiff peaks and set aside. In a large measuring cup, whisk together the buttermilk, milk, egg yolks, vanilla and melted butter. Add the liquid ingredients into the dry ingredients and stir together with a spatula until just combined. Fold in the ground pecans and egg whites, then allow the batter to sit for 10 minutes.

On griddle or in small skillets add a small bit of butter and heat over medium-low heat. Once the butter begins to sizzle, add batter to pan and cook until almost dark golden brown.

Top pancakes warm maple syrup and if desired chopped toasted pecans, a dollop of whipped cream or yogurt and serve.

 

Serves 3- 4 

Lemon Pancakes

 

½ cup flour                                                                                     

½ cup whole wheat flour

1/3 cup sugar

1 ½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup plain Greek yogurt or sour cream

1/3 cup milk

zest of two lemons

¼ cup fresh Meyer lemon juice

3 tablespoons butter, melted

2 eggs, separated

2 teaspoons vanilla extract

 

 

Mix flour, sugar, baking powder, baking soda and salt. In another bowl mix together the milk, lemon juice, lemon jest, and vanilla.  Now separate the eggs, put the yolks into a mixing bowl, and the whites into different small bowls. Beat the egg whites until they are stiff and set them aside for now.  Beat the egg yolks until they are lighter in color, then whisk in the yogurt.  Now add the dry mixture to the egg & yogurt mixture and whisk just until mixed well.  Next stir in the melted butter and then carefully fold the beaten egg whites. The batter will be thick and bubbly. I used about ¼ cup batter for each pancake.  Cook until golden brown then flip!  Serve melted butter, and your favorite syrup or powdered sugar.  A touch of lemon jest adds a pretty touch too!

T’s Pancakes

 

1 ½ cups flour

3 tablespoons sugar

1 ¾ teaspoon baking powder

1 teaspoon salt

2 eggs separated and beat the egg whites until soft peaks form

1 ½ cups milk

3 tablespoons melted butter

½ teaspoon vanilla

 

Sift together dry ingredients and set aside.  In a mixing bowl add 2 eggs yolks and whisk lightly. Then slowly whisk the milk into the egg yolks.  Stir in the sifted dry ingredients and then fold in the butter, vanilla and lastly, gently fold in the egg whites.

Teri’s Granola #2

 

2 cups Old Fashioned Oats

2 cups Uncle Sam’s Cereal

1 cup All-Bran Original Cereal

1 cup nuts, I used almonds and pecans

1 cup coconut

Mix together in a large mixing bowl and set aside.

 

1/4 cup Dark Karo Syrup

1/4 cup Lite Olive oil or oil of choice

1/4 cup dark brown sugar

1-2 tablespoons honey

1 1/2 teaspoons vanilla

1/4 teaspoon salt

Mix all together and pour over the oats mixture.  Spread out on a baking sheet or sheets lined with non-stick foil and bake in a 225-degree oven for about an hour, stirring once or twice as it bakes.

 

Store in air-tight containers or Ziploc bags.

 

*I used the granola warm on top of Fage 2% mixed berry yogurt and it was heavenly!!  Enjoy!!

Teri’s Granola

 

3 cups old-fashioned oats

1 cup wheat germ

1 cup Uncle Sam cereal- ** see note below

½ – 2/3 cups almonds and pecans or walnuts

¼ cup brown sugar

¼ cup syrup

¼ cup olive oil- I use light olive oil

¾ teaspoon salt

1-2 teaspoon vanilla

1 teaspoon coconut extract- optional

 

 Mix all dry ingredients then add the syrup and olive oil that have been mixed together.  Spread out on cookie sheets and bake @ 250 for 1 hour, stirring about every 15 minutes.   Cool and store.  I store mine in a large zip-lock bag and then keep it in the refrigerator.  You may want to half this recipe or you can freeze some of it for later!

  

Raisins and other dried fruit are better added to the granola as you use it.  

Evelyn’s Lemon Curd

 

4 lemons, 10-12 tablespoons

4 large eggs, room temperature, beaten well

1-pound sugar, 2 cups

4 ounces butter

 

Grate lemon rind.  Squeeze the juice of the lemons and strain the juice into a double boiler.  Add the grated rind, beaten eggs, sugar, and butter.  Over low heat cook and stir with a wooden spoon until sugar is dissolved.  Continue to cook until curd thickens; stir frequently and do not allow to boil. Pour into warm jars and refrigerate when cool.  Will keep it for weeks!  

Cheddar Chive Biscuits

4 ¾ cups flour

8 teaspoons baking powder

2 teaspoons sugar

1 teaspoon salt

1 cup cold butter- cut into  ½” cubes

1 ¾ cups buttermilk

2 cups grated Cabot cheddar cheese

 

Follow directions for Cheese Herb Biscuits above.

Teri’s Cheese Herbed Biscuits

 

 

4 cups flour- White Lily

1 teaspoon baking soda

4 teaspoons baking powder

2 teaspoons salt

½ cup cold butter

2 cups cold buttermilk

1-2 cups grated cheeses- a mix of Cabot cheddar, Swiss, Parmesan (or use half cheddar and half Parmesan)

Fresh herbs- minced- 1 tablespoon fresh thyme, 1-2 teaspoons each fresh rosemary, chives, and parsley

 

Put all ingredients but shortening and buttermilk in the food processor and pulse once or twice.  Then add shortening cut into slices and pulse quickly just until flour starts to look like course corn meal.  Next, all at once pour in the buttermilk and just mix until the dough starts to form a ball.  Do not over mix!!  Scrape dough out of the food processor onto flour flour-dusted countertop and knead the dough just lightly to form a nice mound of dough.  Finger press or use a rolling pin to roll out dough and then cut dough into biscuits.  Place on an ungreased baking sheet and bake in a 450-degree oven for about 12 minutes.  Serve and eat.

 

* These are great made into small biscuits and served with salads or soup.

**When cool freeze extras in a zip lock bag and then thaw, heat, and serve when desired.

 

Peter’s Star Bars

 

2 ½ cups rolled oats

2 cups chopped mixed nuts (cashews, almonds, walnuts, pepitas)

1 cup dried fruit (blueberries, pomegranates, Craisins)

1 ½ cups milk or almond milk

1 cup fresh ground peanut butter

¼ cup honey

¼ cup maple syrup

A few pinches of salt

 

Preheat oven to 250 degrees

 

Combine oats, nuts, dried fruit, and salt into a large bowl, and set aside.

 

In a medium saucepan, heat the milk over low heat for 5 minutes; add in the peanut butter, honey, and syrup.  Stir until peanut butter is melted.  Mixture should be runny, if too thick add a little more milk. Pour melted peanut butter mixture over the oat mixture and mix well.  Keep stirring until all the oat mixture is wet. Spread onto a quarter sheet or a 9x13” pan and press firmly to even out the bars.  Bake for 1 hour; remove and let sit for 15 minutes.  Cut into rectangles, it will make about 16 bars.

 

**Peter says you can use most any nuts or dried fruit of your choice!

Teri’s No Bake Granola Bars

 

1 ½ cups Rice Krispies

½ cup Uncle Sam’s Cereal

1 ½ cups quick-cooking oats

½ cup brown sugar, packed

½ cup dark corn syrup

¾ cup reduced-fat peanut butter (or can use regular peanut butter)

1 teaspoon vanilla

½ – ¾ cup pumpkin seeds, toasted, nuts, coconut, or Craisins, I used all

 

DIRECTIONS:

Lightly grease 11 x 7-inch, can use a 13 x 9-inch baking dish but you will have a thinner bar.  In a large bowl combine Rice Krispies cereal, oats, and raisins.  In a saucepan stir the corn syrup or honey and brown sugar until just at a boil.

Immediately remove from heat and stir in the peanut butter and vanilla until well combined.  Pour over the dry ingredients in the bowl; mix to combine.  Mix in mini chocolate chips (if using) work fast the mixture hardens quickly.

Transfer the mixture into a prepared baking dish, then using slightly wet hands push evenly down into the pan.  While the mixture is still soft, for easier slicing take a sharp knife and slice into desired size bars.  Chill until firm.

Crustless Quiche

 

6 eggs

1 cup evaporated milk or whole milk

1 cup grated cheddar cheese or ½ each of grated Cheddar and Swiss

2 tablespoons Parmesan cheese

salt & pepper to taste

1/2 cup of lightly cooked diced spinach or use raw and diced

¼ cups diced artichoke hearts

¼ cup cooked diced onions

Dash nutmeg

Dash cayenne pepper

Dash garlic powder

 

Directions:

Preheat your oven to 350 degrees. Whisk together the milk and eggs, then stir in all other ingredients. Pour the egg mixture into a buttered pie dish, and bake uncovered for about 45 minutes. Or until the center is set and not jiggly.

Teri’s Quiche

 

1 package with 2- 9” deep dish pie crusts or 1 homemade pie crust put into a large Quiche Pan

1 small bag of fresh baby spinach, blanched, drained, and cooled

1 small onion minced and cooked in microwave for 1-2 minutes just to soften

½ cup artichoke hearts, chopped

½ cup black olives, chopped

4 cups grated cheeses, Gruyere or Swiss, Monterey Jack, Cheddar, and ½ cup Parmesan (or any cheeses your choice)

 

Beat together:

4 eggs

1 ½ cups evaporated milk

1 garlic clove, minced

Dash salt

½ teaspoon dry mustard

White pepper

¼ teaspoon fresh grated nutmeg

Dash cayenne pepper

 

Preheat your oven to 350- degrees.  In uncooked pie crusts layer ingredients in the order they are listed, and gently press down the layers with your hands.  Pour the beaten egg mixture over the layers.  Place the pie dish on a baking sheet and then in the oven.  Bake for 35- 45 minutes or until the knife comes out clean.  Let the quiche rest for 15 minutes before serving.  If I use the frozen shells, this recipe makes 2 quiches, you can freeze one for another day.  When using a quiche pan this recipe will only make one quiche and take longer to bake.

You can use many other ingredients: leeks, broccoli, asparagus, ham, bacon, mushrooms, and diced tomatoes.  Whatever combination you desire!