Apple Nut Muffin

INGREDIENTS
3/4 cup butter
1 1/2 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
1/4 cup white sugar
1/2 teaspoon ground cinnamon

Apple Filling

2T. butter

1/3c. brown sugar

1T. flour

1/2t. cinnamon

1/4t. nutmeg

2c. diced peeled apples

1/2c. chopped nuts

MUFFIN DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 16 muffin cups.
In a large bowl, cream together butter and 1 1/2 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt. Stir into the creamed mixture alternately with sour cream. Spoon 1/2 of the batter into prepared muffin cups. Fill the middle with 1T. of apple filling. Top with remaining batter. Combine 1/4 cup sugar and cinnamon; sprinkle over the muffins.
Bake in preheated oven for 16 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean.

APPLE FILLING

In a saucepan, melt butter. Stir in brown sugar, flour, cinnamon, nutmeg until smooth. Add apples; cook over med. heat for 10min. or till tender, stirring frequently. Remove from heat; stir in nuts. Cool.

Cooks note: These are the absolute best ever, ever, ever, muffins!!!!!!!!!! You have to try them. They are almost like coffee cake but in muffin form.

Tomato, Chicken, Bacon Pie

1 Pastry crust

4 tomaotes

1 onion sliced

Mix these ingredients together

1t. salt

1t. black pepper

1/4c. mayonnaise

1/2c. mozzarella cheese shredded

1/4c. Parmesan cheese

1/4c. julienne style chicken

2T. bacon bites

Put crust into pan, bake for 1o min. at 375. Layer onions, tomatoes, put chicken on. Add mixed cheeses, salt and pepper, spread on top. Bake an additional 20min. Then sprinkle with bacon. Bake 5-10min. longer.

Yields:6-8

Herbed Potatoes

8 potatoes washed and cit into cubes

1/2t. of oregano, basil, thyme, garlic salt, black pepper

1T. Olive oil

Place potatoes on a cookie sheet, drizzle with oil, sprinkle with herbs. Bake at 400 for 20min. or until potatoes are tender.

Mixed Berry Shortcake

Biscuit:
2 1/2.c wheat flour
1 T. baking powder
1t. salt
1 1/2t. cinnamon
1/2c. butter
1/4c. honey
1/2c. milk


Berry Filling:
4c. of your favorite berries ( we used strawberries and blackberries)
1T. sugar

Whipped cream

Biscuit directions:
Mix together the dry ingredients, cut in the butter. Add milk, honey, till dough clings together. Knead on floured surface a few strokes. Pat into a 3/4in. circle. Cut into 8 circles with biscuit cutter. Bake at 375 for 10-12min. Or till golden brown.


Berry directions:
Mix berries and sugar.


Shortcake assembly:
Split biscuit. Fill with strawberries, then put as much whipped cream as desired. Top with remaining biscuit top.

Broccoli Cheddar Crepes

3 eggs
2/3 c. flour
3c. milk
4 T. butter, melted
Salt and Pepper
1 sm. onion, sliced
2 T. cornstarch
2 pkgs. (10oz.each)frozen chopped broccoli,thawed
1 pkg.(8oz.) shredded sharp Cheddar cheese(2c.)

In blender, combine eggs, flour, 1 1/2 cups milk, 2T. butter, and 1/2 tsp. salt. Cover and blend until smooth, scraping down sides of blender occasionally. Transfer batter to medium bowl; cover and refrigerate at least 1 hr. or overnight to allow flour to absorb liquid. Lightly brush 10-inch non-stick skillet with some melted butter and heat on medium 1 min. With wire whisk, thoroughly mix batter to blend well. Pour scant 1/4 cup batter into skillet; tilt pan and coat bottom completely with batter. Cook crepes until top is dry and set and underside is lightly browned, about 2 min. With spatula, loosen edge of crepe; turn over. Cook 30 seconds to 1 min. or until second side is browned. Slip crepe onto waxed paper. Repeat with remaining batter, brushing pan lightly with butter before cooking each crepe and staking crepes between wax paper. You should have at least 12 crepes. Meanwhile, preheat oven to 400. In a 12-inch non-stick skillet, heat remaining T. of butter on medium till hot. Add onion and cook 6 to 8 min. or until tender and beginning to brown. In cup, stir together cornstarch and remaining 1 1/2 cups of milk. To onion in skillet, add milk mixture, broccoli, 1/4 tsp. salt, and 1/4 tsp. pepper. Heat to boiling' stir in 1 1/2 cups Cheddar. Place crepes on work surface; spread generous 1/4 cup broccoli mixture on half of each crepe. Starting from side with broccoli, roll up crepes and place, seam side down, in shallow 2-quart glass or ceramic baking dish. Sprinkle with remaining 1/2 cup Cheddar.Bake about 15 min. or until cheese melts and crepes are heated through.

Pumpkin Praline Pie

Pie Filling

20oz. of canned pumpkin (not pumpkin pie filling)

14oz. evaporated milk

1/2c. cream

2t. cinnamon

1t. ginger

1/2 c. cloves

1/2 t. nutmeg

6 eggs

1c. sugar

Praline

2/3c. brown sugar

2/3 c. chopped nuts(pecans or walnuts)

4T. butter

Pie Crust

1c. wheat flour

1c. white flour

2/3 c. shortening

2T. butter

1t. salt

1/3c. buttermilk

2t. oil

Crust:

Mix flours and slat together in bowl, cut in butter and shortening. Mix the buttermilk and oil together, then add to flour mixture. Mix together with your hands gently and quickly. Over mixing can cause chewy crust. Roll out crust on floured surface till desired size.

Pie filling:

Mix all of these and set aside. Put together pie crust and place in pie pan. Pour in pumpkin filling.

Topping:

Cut butter into sugar and nuts.

Bake pie at 425 for 10min. then reduce temp. to 350 for 20min. Sprinkle on topping, then bake 10min. longer. Pie is done when knife comes out clean.

Yields 2 pies: 8 slices each

Enjoy!

Hannah

Multi Grain Strawberry Pancakes

1c. wheat flour
1/4 c. 10grain cereal (dry)
1t. baking powder
1/4 t. salt
1/4 t. baking soda
1/4t. nutmeg
1/2 c. buttermilk
1/2 c. milk
1 egg
1T. melted
2T. real maple syrup
1/2 c. diced fresh strawberries


In a bowl, mix together the wet ingredients with a whisk till well blended. Add the dry ingredients. Fold in strawberries just barely. Its alright if the batter is a little lumpy.
Cook on griddle. We had ours with butter, fresh strawberries, whipped cream, and maple syrup. But you can put whatever you feel like!
Yields 4 servings.

Cooks note: I made a little twist to this recipe instead of using wheat bran, I used a 10 grain cereal. It turned out really good, you could try using wheat bran though and I'm sure it would turn out great, though a little less hearty. I doubled this recipe for our family and it made the perfect amount! 8 servings.