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.
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.
A Fall favorite.
Ingredients
1 cup vegetable oil, plus more for the pan
3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons apple pie spice mix
1 cup honey, divided
3/4 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2-3 apples (about 1 1/4 pounds), peeled and shredded
1/4 cup warm water
Directions
Preheat the oven to 350˚ F. Brush a 12-cup nonstick bundt pan with vegetable oil.
Whisk the flour, baking powder, baking soda, salt, and spices in a separate bowl.
Combine 3/4 cup honey, the granulated sugar, vanilla, vegetable oil, and eggs in another large bowl; beat with a hand mixer on medium-high speed until light and fluffy, about 4 minutes.
Fold in the flour and apples until completely mixed.
Pour the batter into the bundt pan. Bake until golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes.
Stir together the remaining 1/4 cup honey and the warm water in a small bowl.
Remove the cake from the oven and brush the top of the cake with half of the honey mixture.
Let the cake cool for 20 minutes in the pan, then turn the cake onto a waxed paper-covered rack.
Brush the entire cake with the remaining honey mixture and let cool.
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.
Ingredients
2 cups diced cooked chicken
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1 cup grapes, cut in half
1/2 cup chopped pecans, toasted
Salt and pepper to taste
Directions
Mix the mayonnaise and Dijon mustard together in a mixing bowl Add the celery and onion; stir. Add the chicken and mix carefully to keep the chicken from breaking up. Fold in the pecans and grapes. Adjust salt and pepper, if needed. Cover and chill until serving time.
My husband loves these little pastry rolls, so I try to make them for him when I have extra pastry.
Peach Galette
Ingredients
For the Galette:
1 Prepared pastry dough for a 9-inch pie pan
3 large peaches, peeled and sliced
1/4 cup brown sugar
2 tablespoons all-purpose flour
¼ teaspoon cinnamon
1 tablespoon butter, melted
Turbinado Sugar
Ice cream, for serving, optional
For the Cinnamon Rolls
1 Prepared pastry dough for a 9-inch pie pan
2 tablespoons soft butter
½ cup brown sugar
1 teaspoon cinnamon
Directions
Preheat oven to 400 degrees F.
Prepare a baking sheet by lining it with parchment paper. Place the uncooked pie dough onto the baking sheet.
In a bowl, gently mix peaches, sugar, cinnamon, and flour together. Pour the fruit mixture into the center of the pastry round, leaving about 2 1/2 inches around the edge.
Fold up the edge of the pastry dough over the filling to make a rim. Fan the edge as you go around folding the dough.
Brush the pastry with the butter and sprinkle with sugar
Bake for 30 to 35 minutes or until the pastry is golden brown and the fruit is bubbling. Cool the galette on a rack and serve warm or at room temperature with your favorite ice cream.
To make the cinnamon rolls.
Prepare a baking sheet by lining it with parchment paper. Place the uncooked pie dough onto the baking sheet.
Spread the butter on the dough and sprinkle evenly with the brown sugar and cinnamon. Roll the pastry up, jelly roll style, and cut into 1-inch pieces. Spread them out and place the pan in the oven with the Galette and bake for 15 minutes or until crispy and light brown.
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.
Italian Sesame Squash Yeast Bread
Dough Ingredients
1 yellow summer squash (8 oz, shredded)
3/4 cup warm water
1 tablespoon instant yeast
1 teaspoon salt
1 large egg, room temperature
4 cups bread flour
1 teaspoon honey
1 tablespoon olive oil
Topping Ingredients
1 egg whisked with 1 tablespoon of water
Sesame seeds
Directions
Place shredded squash on a kitchen towel and squeeze out any liquid you can. Place in the bowl of an electric mixer. Add the remaining dough ingredients.
With the paddle attachment mix the ingredients until they gather around the paddle Switch to the dough hook and knead for 5 minutes.
Place the dough in an oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled about 1 hour.
Turn the dough out onto a floured surface and divide it into 3 equal pieces. Roll each piece of dough into a 12″ long rope. Braid the three ropes, pinching each end to seal them together, and set the loaf onto a parchment-lined baking sheet. Cover with plastic wrap which has been oiled to prevent sticking. Set aside in a warm place for about 1 hour until the dough has almost doubled in volume and springs back slowly when poked.
Preheat the oven to 350°F. Brush the loaf with egg wash and sprinkle with sesame seeds.
Bake for about 45-50 minutes until golden brown. The interior temp should be about 190°F. Cool on a wire rack.
Banana Squash Quick Bread
2 loaves
Ingredients
2 cups mashed bananas
3 eggs, beaten
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla
2 cups grated yellow squash
3 1/2 cups flour
2 teaspoons salt
1 tablespoon baking powder
Directions
Preheat oven to 350*F.
Grease two 8″ x 4″ ” loaf pans and line the bottoms with parchment paper fir to cover the bottom of the baking pans.,
In a large mixing bowl, combine eggs, sugar, oil, and vanilla. Blend well. Stir in squash until it is well blended into the egg mixture.
In a separate bowl, combine flour, baking powder, and salt.
Slowly add the flour mixture to the liquids until well mixed. Add cinnamon and bananas. Mix until well blended.
When completely mixed, divide into loaf pans,
Bake for 60 minutes or until the toothpick of the fork can be inserted and pulled out clean.
Cool in pan(s) for at least 5 minutes then you may remove.
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.
