Ingredients
8 tablespoons cold butter (1 stick)
3 cups self-rising flour
½ cup granulated sugar
1 cup blueberries, frozen work just fine
1 cup chilled buttermilk
Directions
Preheat oven to 475°. {lace aq silicone mat or parchment paper on a baking sheet.
Place flour and sugar in a mixing bowl Stir to combine. Work the butter into the flour with your fingers until small pieces form. Stir in blueberries and buttermilk just until combined.
Transfer to a floured board. Divide the mixture in half. With your hands shape each half into an 8×6 inch rectangle. With a wide spatula place each rectangle on the baking sheet. With a bench knife cut each rectangle into six even pieces. Do not separate.
Leave some space between each rectangle on the baking sheet. Bake for 18 minutes. Cool on a wire rack. When ready to serve cut the biscuits where they cut before baking. Serve with jam and butter or lemon curd.
Mushroom, Bacon and Cheese Frittata
Serves 4
Ingredients
6 large eggs
1/4 cup cream
4 slices of bacon, chopped
Olive oil
1 garlic clove, chopped
1/4 cup white onion, diced
4 oz can sliced mushrooms, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
4 slices of deli Swiss cheese, cut into 1-inch pieces
1 tablespoon chopped fresh chives
Directions
Turn the broiler on to low setting. In a medium bowl, whisk eggs and cream. Set aside.
Heat a medium nonstick saute pan over medium-high heat. Add the chopped bacon and cook until crisp.
Add the minced garlic and chopped onion, and cook for 2 minutes.
Add mushrooms, oregano, and thyme, and saute for another 2 minutes. Add the egg mixture and cook for 4 to 5 minutes until the bottom has set. Distribute the cheese pieces evenly over the top of the frittata.
Place the frittata into the oven and broil until golden and fluffy. Remove from pan and sprinkle the chives on top.
Quick and Easy Cream Biscuits
Ingredients
2 cups unbleached all-purpose flour, plus extra for the counter
2 teaspoons granulated sugar
2 teaspoons baking powder
½ teaspoon table salt
1 ½ cups heavy cream
Directions
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line the baking sheet with parchment paper.
Whisk together flour, sugar, baking powder, and salt in a medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds.
Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
Shape the dough into a 3/4-inch-thick square. Cut the square into 8 equal pieces and place on the prepared baking sheet.
Bake until golden brown, about 15 minutes, rotating the baking sheet halfway through baking.
Have some bananas turning brown- make banana muffins.
Ingredients
3 ripe bananas, mashed about a cup
¼ cup unsalted butter, melted
¼ cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 cup light brown sugar, packed
2 cups self-rising flour
1 teaspoon baking soda
1 cup chopped pecans or walnuts
Directions
Preheat the oven to 350°F.
Place cupcake liners in each cup of a jumbo muffin pan – 6 muffin cups.
In a medium mixing bowl, combine the melted butter, egg, buttermilk, vanilla, brown sugar, and mashed bananas with a large spoon until thoroughly mixed. Add the self-rising flour, baking soda, and nuts. Mix until combined. Divide the mixture equally among the 6 muffin cups. Bake for 30 minutes. Cool in the pan for 10 minutes. Remove muffins to a wire rack to cool completely.
INGREDIENTS
Dry Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon cinnamon
1⁄1/2 cup chopped walnuts
Wer Ingredients
1 cup mashed ripe banana (about 2)
2 cups buttermilk or 2 cups sour milk
2 tablespoons honey
2 eggs
1⁄4 cup butter, melted plus extra for the griddle
Maple syrup for serving
DIRECTIONS
In one bowl mix together the dry ingredients. In a second bowl mix together the wet ingredients. Add the wet ingredients to the dry and mix gently. Let the mixture sit for 15 minutes.
Heat a large skillet or griddle, and lightly butter the pan.
Pour 1/2 4 cup measures for each pancake onto the hot grill.
Cook the pancakes until tiny bubbles appear on the surface and the bottom is golden brown.
Flip and cook the second side for about 1 minute or until golden.
Repeat with the remaining batter. Serve with Maple syrup.
Makes 12 scones
Ingredients
2 ½ cups self-raising flour
1 cup almond flour
½ cup brown sugar
1 teaspoon cinnamon
1 stick [8oz] unsealed butter, cold
2 large eggs
½ cup heavy cream
2 cups cinnamon chips1 teaspoon vanilla extract
Directions
Preheat the oven to 425 degrees F.
Line one large or smaller cookie sheet with parchment paper.
In a large mixing bowl, combine the flour, sugar, and cinnamon. Cut the butter into small pieces and add to the flour mixture. With a pastry, blender cut the butter into the flour mixture until it is in small pieces. Add the cinnamon chips and mix well.
Combine the cream, eggs, and vanilla in a bowl and add the flour mixture. Stir until the flour mixture is completely moistened. Gather the dough together with your hands and place it on a cutting board. Shape into a round circle about ½ inch thick. Cut the circle into 12 triangles and place the scones on the prepared cookie sheets.
Place the pans in the oven and reduce the temperature to 400 degrees F.
Bake for 10 minutes. Rotate the pan and bake for 10- 15 more minutes until the scones are light brown and crispy. Cool on a wire rack before serving.
Scones keep well in the freezer.
JUMBO BLUEBERRY MUFFINS
Ingredients
4 1⁄4 cups all-purpose flour
1 1⁄2 cups sugar
3⁄4 cup butter, softened
1 tablespoon baking powder
1 teaspoon salt
1⁄2 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon grated lemon zest
1 1⁄2 cups buttermilk
2 large eggs
1 tablespoon vanilla
2 cups blueberries (fresh or frozen
Crumb Topping:
¾ cup unsalted butter
1½ cups all-purpose flour
⅔ cup packed brown sugar
⅓ cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
Powdered Sugar Glaze
1 cup powdered sugar
½ teaspoon vanilla extra
2-3 tablespoons milk
Directions
Combine the crumb topping ingredients and set aside.
Preheat oven to 375 degrees F.
Generously grease 12 jumbo muffin cups. Place cupcake liners in each cup.
In a large mixing bowl electric sn mixer beat the butter with the sugar and salt until creamy.
In a bowl mix together baking powder, baking soda, cinnamon, and lemon zest until combined.
In another bowl whisk together buttermilk, eggs, and vanilla to blend. Alternately add to the creamed mixture with the flour mixture and gently mix just until combined
Carefully fold in the blueberries.
Divide the mixture between the muffin tins.
Sprinkle the reserved streusel over the tops of the muffins.
Bake for about 30 minutes, or until the muffins test is done (if using frozen berries baking time will increase slightly).
Cool for about 5 minutes in tins then carefully lift out to a rack.
Combine glaze ingredients
When cool drizzle with glaze.
Classic Italian Peppers And Eggs
Ingredients
12 small to medium sweet Italian frying peppers, stems and seed removed and cut into 1-inch rings
1 small onion, chopped
8 eggs, beaten
3 tablespoons olive oil
½ teaspoon dried oregano
¼ teaspoon chili flakes
Salt and pepper to taste
Directions
Heat the oil in a deep skillet, and add the peppers, onions, and seasonings. Cover the pan and steam the vegetables over medium heat for about 10 minutes. Uncover the pan and continue to cook for another 5 minutes. Add the beaten eggs and cook stirring often until the eggs are completely set.
Serve with a green salad and Italian bread or pile into a warmed hoagie roll for a delicious sandwich.
Summer Cherry Tomato Pie
Servings: 8
Ingredients
1 prepared piecrust refrigerated at room temperature
2 cups grated cheddar cheese
1/2 cup fresh chives chopped
½ cup mayonnaise
1 tablespoon Dijon mustard
2 pints cherry tomatoes sliced in half
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
¼ cup fresh parsley
Direction
Place the cut tomatoes in a bowl and add the salt. Toss well. Turn out on a kitchen towel and let the tomatoes drain for about 30 minutes.
Preheat the oven to 375 degrees.
Place the refrigerated crust in a pie pan and crimp. No need to bake.
Mix the cheese, mayonnaise, mustard, chives, and pepper in a small bowl and spread out evenly on the pie crust.
Pat the tomatoes dry and place in circles, cut side down on top of the cheese mixture on the pie pan.
Bake for 45 minutes or until the crust edges are golden brown and the cheese bubbles up around the tomatoes.
Place the pie on a wire cooling rack and let it cool for one hour.
Sprinkle with the parsley and serve with a green salad or vegetable sides.
Make this special breakfast for Mother’s Day.
DOUGH
1 cup lukewarm water
3 cups bread Flour
8 tablespoons unsalted butter, at room temperature
2 1/2 teaspoons instant yeast
3 tablespoons granulated sugar
1 1/4 teaspoons salt
1/4 cup nonfat dry milk powder
1/4 cup potato flour
FILLING
1/2 cup orange marmalade
8 oz package of cream cheese, at room temperature
ICING
1 cups confectioners’ sugar
1/2 teaspoon orange extract
3-4 tablespoons heavy cream
Directions
Combine all the dough ingredients in the bowl of an electric mixer. Mix with the paddle attachment until the dough forms a ball around the beater. Switch to the dough hook.
Knead for 10 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.
Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it’s nearly doubled in bulk, about 1 hour.
Lightly grease a 9×13-inch baking pan. Combine the marmalade and cream cheese and set aside.
Transfer the risen dough to a lightly floured work surface, and roll it into a 16″ x 12″ rectangle.
Spread filling evenly over the surface of the dough, leaving one inch on a long side free of marmalade.
Roll the dough into a log the long way, rolling towards the bare edge. When the log is completely rolled, pinch the long seam closed as best you can.
Using a serrated knife, slice the log into 12 slices.
Space the rolls evenly in the prepared pan.
Cover the pan, and let the rolls rise until they reach the top of the pan, about 45 minutes to 1 hour.
While the rolls are rising, preheat the oven to 350°F.
Bake the rolls until they’re brown around the edges and beginning to turn golden brown across the center, about 30 minutes. Let the rolls cool to room temperature in the baking pan.
Combine the sugar, orange extract, and enough cream to make a spreadable icing. When the rolls are cool, spread the icing over all the rolls and let dry before serving.
Servings:9
Ingredients
Cake:
½ cup unsalted butter, at room temperature
⅔ cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 ⅔ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup whole milk, room temperature
Spiced Pineapple:
2 cups fresh pineapple chunks {fresh, frozen, and defrosted or canned packed in water} drained well and chopped into small pieces
2 tablespoons brown sugar, packed
1 teaspoon ground cinnamon
⅛ teaspoon kosher salt
Topping:
1/2 cup all-purpose flour
2 teaspoons brown sugar
½ ground cinnamon
¼ teaspoon kosher salt
2 tablespoons unsalted butter, cold
Directions
Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, allowing the parchment to run up the sides and slightly over the pan. Grease with cooking spray or butter and set aside.
CAKE: In a large mixing bowl, cream together butter and sugar until smooth. Add eggs and vanilla. Scrape down the bowl as needed. Mix until thoroughly incorporated.
In another bowl, whisk together flour, baking powder, baking soda, and salt. Add half of the flour mixture into the mixing bowl. Stir to combine. Add milk and mix together. Add the remaining flour mixture and continue to mix until there are no longer any dry streaks of flour. The batter will be thick.
PINEAPPLE: Toss pineapple in sugar, cinnamon, and salt. Set aside.
TOPPING: Whisk together flour, sugar, cinnamon, and salt. Using two forks cut cold butter into dry ingredients until the mixture resembles coarse sand. Set aside.
ASSEMBLY: Spread the cake batter into the prepared baking pan. Spread the pineapple mixture (including any juices) on top. Add crumb topping all over.
Bake for 40-45 minutes until a toothpick inserted in the center of the cake comes out clean. Allow cake to cool in pan for 15 minutes before unmolding from pan. Dust with sifted powdered sugar before slicing and serving.
