Little Red Riding Hood's Blueberry Muffins

This recipe came from the sisterscafe blog. I love this site! I have a few more recipes from them that I will post in the futur. I have been on a muffin kick and found these muffins to be very cake-like. Moist and thick. The batter is super thick. It feels like cookie dough. This is the only muffin batter that I've tried that doesn't require milk. I should try it sometime with milk and see what happens. These muffins were gone in one sitting. I think I ate 5 and the kids each had 3.

In a large mixing bowl add and mix:

2 eggs
1/2 cup melted butter
1 cup sugar
1/2 tsp almond extract

In another bowl mix:

1 cup fresh ground wheat
1 cup white flour
1 tsp baking powder
1/2 tsp salt

Add the dry ingredients to the wet and mix.

Now add:

1, 1/2 to 2 cups frozen blueberries (or fresh)
1/4 cup sunflower kernals (do not leave this out)

I used muffin liners in my tins. Faster and easier clean up. Fill the tins 3/4 full and bake at 350 for 25 minutes.

Gingerbread Scones

For those of you who follow me on my home blog, you may have already seen this recipe. I found it years ago in a Better Homes and Gardens magazine. I make these every December. They are yummy for breakfast, snacks, or dessert.

In a large mixing bowl combine:

2 cups flour
3 T brown sugar
2 tsp Baking powder
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

Add and cut into flour mix using a pastry cutter:

1/4 cup cold butter

Mix in a small bowl:

1 egg yolk
1/3 cup molasses or honey (I've tried both. Honey gives a lighter taste. Molasses gives a stronger flavor)
1/4 cup milk (1 cup water, 3 T powder milk)

Pour the wet mixture into the dry mixture. Combine with a fork. The mixture may seem dry. Knead on floured counter about 5 times. Pat into a 7 inch circle. Cut 8 wedges. Arrange on ungreased sheet 1 inch apart. Bake at 400 for 12-15 minutes.

Serve with whipping cream:

1 pint heavy whipping cream
1/4 cup sugar
1 tsp vanilla

beat the above for about 4 minutes on high

Dinner Biscuit

This is a great recipe for nights you don't have time for dinner rolls. Or when you just found out you are having company. Bring out a couple of cans of soup and add these homemade biscuits for a warm dinner.

 

Combine in a large bowl:

 

2 cups flour

1 cup wheat

4, 1/2 tsp baking powder

1/2 tsp salt

2 T sugar

3/4 tsp cream of tarter

 

Add and cut into flour using pastry cutter:

 

3/4 cup cold butter (Cut until it looks like cornmeal)

 

Add and stir briefly:

 

1 egg

1 cup milk (I use 1 cup water, 3 T powder milk)

 

Knead the crumbly dough on floured counter quickly (you don't want to warm it with your hands). Pat the dough into a 1 inch thick slab. You can then cut the slab into squares (like you would brownies). Or you can use a buiscut cutter. I just cut squares with a knife and place on a buttered cookie sheet. Bake at 450 for 12-15 minutes.

 

Serve with butter and jam.

Almond Granola

This recipe comes from Alton Brown on Good Eats. I told my husband that I tried a new granola recipe. To which he replied, "isn't granola just granola?" Then I gave him a bowl of this wonderful mix with some milk. He then said, "You're right. This granola IS the best I've ever eaten." Trust me. If you stick to the recipe then this will turn out better than any store boughten granola.

Also, if you don't usually keep maple syrup on hand, or almonds, then you might think this is a really expensive recipe. I like to buy maple syrup and almonds at Sam's Club. Pound for pound this recipe is cheaper than store bought granola. Plus it is healthier! We eat granola at least 3 times a week for breakfast and even more often for snacks.

One more thing about this recipe. I tried doubling the recipe (using 6 cups oats) and I found that it worked great except I had to add an extra 20 minutes to the cooking time in order to get the right texture.

In a very large mixing bowl dump and mix with 2 wood spoons:

3 cups old-fashioned rolled oats
1 cup sliced almonds
1 cup cashews
3/4 cup coconut
1/4 cup plus 2 T brown sugar

In a small bowl add and mix:

1/4 cup plus 2 T pure maple syrup
1/4 cup vegetable oil
3/4 tsp salt

Pour the wet mixture over the oat mixture. Toss with the two large wooden spoons until all oats are wet. Spread the mixture evenly onto two rimmed cookie sheets. Bake at 250 for 1 hour and 15 minutes. Take the sheets out every 20 minutes and stir with wooden spoon and then return to hot oven.

Serve with dried fruit. I used dry blueberries.

20 minute Creamy Potato Soup

This is a quick fix for dinner!

Bring to a boil:

4 cups chicken broth

While this is coming to a boil cut your vegies:

4 potatoes (don't have to peel if you don't want to)
1 large carrot (don't have to peel if you don't want to)
1 celery stick
1/2 onion

Throw your vegies into the boiling broth. Lower the heat to a rapid simmer.

Add:

1 tsp seasoned salt (SeasonAll)

Stir occasionally. Simmer for 15 minutes

Add:

1 cup heavy cream

Simmer 5 more minutes, stirring frequently

Multi-Grain Breakfast Cookie

This cookie has it all - looks, taste, energy, chocolate, coconut... I did notice that the cookie begins to go stale after the second day. This is a good snack to eat after school or send with your child as they are getting on the school bus. If you are like my family, you eat breakfast at 7:00 and by the time school starts at 9:00 you are already hungry again! Enjoy another Ruby original!

Mix for 2 minutes, scraping the edges:

1 cup sugar
1 cup brown sugar
1 cup butter

Add and mix for 1 minute after each:

2 eggs
1 tsp almond extract

Add and mix fast until combined:

1/2 cup oat flour
1/2 cup wheat flour
2 cups white flour
1 tsp baking soda
1 tsp salt

Add and mix:

1 cup chocolate chips
1/2 cup coconut
1/2 cup sliced almonds

Bake at 375 for 10 minutes

Steak and Potatoes

After watching the movie, Julie and Julia, I was inspired to put on my pearls and cook a Julia Child recipe. I have never used wine before, but I ventured out of my comfort zone and found this recipe to be simple and delicious. The red wine I found at Walmart for $2 next to the vinegar. High quality stuff right? I have to admit I've never cooked with shallots either. I found them on a rack by the produce. It came in a little net bag. It looks like garlic, but when you cut it, it looks and smells like a sweet green onion. My new favorite cooking ingredient! The picture doesn't capture how moist the steaks were. I used New York Steaks.

Set your saute pan to high heat and add:

1 T butter

After the butter is done foaming quickly add your steaks:

4 -5 oz steaks, cut 1/2 inch thick (I cooked 2 at a time)

Let the steaks cook for about 3 minutes. Salt and pepper and then flip. Allow to cook about 2 more minutes. Place steaks on a plate and sit in the microwave.

Drain all but 2 T of fat off the pan. Now add:

1 T minced shallot
1 clove garlic, minced

After those cook for about 60 seconds add:

2/3 cup red wine
1/3 cup beef broth

Let this simmer rapidly for about 4-5 minutes. Remove from heat and add:

2 T butter

Serve the steaks with a spoonful of sauce on top and buttered new potatoes. Tastes just as good as anything you will buy at a steak house. Yum!

German Almond Pastry

This is a wonderful treat to make for friends and family. I made this on Christmas Eve and enjoyed it Christmas morning. You can get away with making it the night before, but for some reason this tends to go stale quickly. This is a sweet pastry and is super moist the first 2 days. I like warming my portion of pastry in the microwave before enjoying with a glass of milk. I have also learned from mistake to check your almonds first. They can go rancid. When you add heat to rancid almonds they are really really awful!

In stainless steel bowl or in your mixer mix:

2 cups white flour
1 T yeast

In a glass pyrex or liquid measure cup dump in this order and then microwave for about a minute. You want the butter to be almost melted, but not scorching hot:

1 cup milk
1/3 cup sugar
1/3 cup butter
1/2 tsp salt

Now add this to the flour and mix until incorporated. Now add and mix until incorporated:

2 eggs

Now add and mix for 2 minutes:

2 cups white flour

Allow the dough to rise for an hour. Punch down. Let rise 10 more minutes.

On a floured counter top roll the dough out into a rectangle measuring about 15 inches by 10 inches. Then spread the filling on.



For the filling dump in a food processor blend:

1/2 cup sliced almonds
2 T butter, room temp
1/3 cup sugar

Now roll up the rectangle into one long 15 inch log.


Turn the log into a circle wreath. Pinch closed.


Using kitchen scissors (or your children's school scissors hehe) make incisions around the outside of the wreath. The cuts should be about 2 inches apart and go through half of the wreath. Don't cut all the way through.
Let the cut wreath rise for an hour. Bake at 350 for 25 minutes. When it comes out drizzle with icing and sliced or ground up almonds.

Icing:

1/2 cup powdered sugar
1/2 tsp almond extract
2 T milk

Banana Cream Pie with Toasted Walnut Crumb Crust

I didn't grow up on banana cream pie. I was put in charge of doing Thanksgiving several years ago by some of my neighbors. We were all in grad school and didn't have our mothers there to cook for us. I told my girl friends that I would do the pies. One of my cute friends said that Thanksgiving just wouldn't be Thanksgiving without a Banana Cream Pie. I promised her I would make a good one. Here is THE BEST banana cream pie recipe!


Walnut/Graham Cracker Crust:


In a food processor grind up:

1 package graham crackers (10 large rectangles)
1/4 cup walnuts

(Save 1 TBL of this mixture for garnish)

Add to the mixture and pulse until crumbly:

6 T cold butter

Press into pie plate. Bake at 350 for 10 minutes.

Filling:

In a cold sauce pan mix with a whisk:

3 T cornstarch
1, 2/3 cup cold water

Now whisk in:

14 oz can sweet and condensed milk
3 egg yolks


Now turn the burner on medium to low heat and whisk slowly and constantly. After about 10 minutes the mixture will begin to bubble. Keep stirring while it bubbles for 2 minutes. Remove from heat.

Now add to the hot mixture:

2 T butter
1 tsp vanilla

Allow pudding mixture to cool to room temperature.


To put your pie together make sure the crust and the filling is at room temperature. Slice 1-2 bananas and soak in lemon juice for a minute. This makes the bananas keep their color. Layer 2 layers of sliced bananas on the bottom of pie crust. Now layer pudding on top. Garnish the top of the pie with REAL Whipped Cream and graham/walnut crumbs. Do not destroy the pie by using Cool Whip. There is a huge difference! I piped the cream through a sandwich baggie with a hole cut out of a corner.


For whipped Cream:


Blend fast for about 4 minutes:

1 small carton heavy cream
1/4 cup sugar

If you under beat the cream will be runny. If you over beat then you get curds of butter. You will have to buy a new carton of cream and start over.

Place finished pie in fridge for 6 hours. Lightly cover with suran wrap.

Breakfast Ham Bake

This dish is wonderful for serving guests. Make it up the night before and throw it in the oven in the morning. I have tried several different Breakfast bakes before deciding on what I liked best. Some have sausage. Some have mushrooms. Some have more prep work than others. I took what I liked from several recipes and came up with this one. Enjoy!

In a very large mixing bowl dump and mix:

1 package hash browns, frozen
1/4 cup green onion, chopped
1 bell pepper, green or red (or both!)
*1-2 cups chopped ham (I just used the leftovers I had)
1, 1/2 cup cheddar cheese

In another bowl whisk until smooth:

12 eggs
1/2 cup milk
1 tsp salt
1/4 tsp pepper

Dump the hash brown mixture in a greased 9 X 13 baking dish or deep oven proof dutch oven. Then Pour the egg mixture on top as evenly as you can eye ball it. Top with grated cheese and chopped green onion. Cover. Place in fridge. In the morning bake at 350 uncovered for 60 minutes.

*The better quality ham you use, the better the dish will be. Your dish is only as good as the ingredients you use. I like leftover ham from a bone-in spiral ham.