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Baking
DUTCH BABIES - PUFFY APPLE PANCAKES 2 PEOPLE
Oven to 450.
2 Tbsp butter
2 extra large eggs
1/2 cup flour
1/2 cup milk
1/2 sliced apples or peaches Blueberries/raspberries
cinnamon and sugar
Peel, core and slice apples.
Place 1 Tbsp. butter in individual baking dishes - boats or ramikins
Heat in the oven until the butter is bubbly.
Place sliced fruit in dishes and return to oven while preparing liquid
Beat together the egg, milk and flour.
Pour into the bakers, dividing the mixture equally.
Sprinkle with cinnamon and sugar.
Bake on a cookiesheet for 20 min.
Serve with warm maple syrup and garnish with fruit.
Market supplier of blueberries, strawberries, raspberries: Non Organic
Floralia Growers & Rai Farms
Market Supplier of Non Organic Peaches: Hill Top Farm & Jobst Hof Farm
Market Supplier of Organic Peaches: Ambercott Organic Acres & Klippenstein Organic Acres
STRAWBERRY NUT BREAD
2 cups Walnuts finely chopped
3 cups Flour
4 Eggs beaten
1 tsp Salt
2 cups Sugar
1 1/2 tsp Cinnamon
1 1/2 cups Strawberries mashed
1 tsp Nutmeg
1 cup Bananas mashed
1 cup Oil
1 tbs Orange Peel
Mix dry ingredients. Blend wet ingredients and add to dry.
Bake at 350 for 1 hour. Makes two loaves in ridged half pan.
Market supplier: Non Organic Floralia Growers & Rai Farms
Organic Forstbauer Natural Food Farm & Glen Valley Organic Co-Operative
Muffins
OATMEAL PEACH MUFFINS
Oven to 400 for 20 minutes or until cooked
1 1/4 cup A.P.Flour
1 cup Rolled Oats
1/4 cup Packed Brown Sugar
1 1/2 tsp Cinnamon
1 tsp Baking Soda and Baking Powder
1 cup Buttermilk
1/2 cup Oil
2 TBS Molasses
1 Egg Beaten
1 tsp Vanilla Extract
1 cup Peeled and Chopped Fresh Ripe Peaches
3/4 cup Chopped Walnuts - optional
In a large bowl combine flour, oats, brown sugar, cinnamon, baking powder and soda.
In a medium bowl combine buttermilk, oil, molasses, beaten egg and vanilla.
Add wet ingredients to dry and mix until blended.
Do not overmix. Stir in peaches and chopped walnuts if wanted
Fill greased muffin tin 2/3 full. Bake for 20 - 25 minutes until muffins are done. Yield 12
YOGURT BLUEBERRY BRAN MUFFINS
2 cups Yogurt 2 Eggs
2 tsp B.S. 1 cup Oil
1 1/ 2 cups Brown Sugar 2 cups Bran
2 tsp Vanilla 2 cups Flour
4 tsp B.P. 1/ 2 tsp Salt
1 cup Unsweetened Blueberries, fresh or frozen
Raisins, dates or nuts may be substituted for blueberries.
METHOD BAKE 350 35 mins MAKES 24
Mix yogurt in large bowl and add B.S., mix and set aside.
In large bowl beat eggs, sugar and oil together, then add bran and vanilla blend well.
Sift flour, B.P. and salt together and add to sugar mixture alternating with yogourt. Fold in blueberries.Pour into greased muffin pan.
Market supplier: Non Organic Floralia Growers & Rai Farms
Organic Forstbauer Natural Food Farm
CINNAMON, APPLE, PECAN, WHOLEWHEAT MUFFINS
2 cups Medium Apples 1 1/ 2 cups Pecan/Sunflower seeds
1 cup Sugar 3 tsp B.P.
1/ 2 tsp B.S. 1 1/ 2 tsp Cinnamon
3/4 tsp Salt 3 cups WW Flour
2 Eggs beaten 1 1/ 4 cups Milk
1/4 cup Vegetable Oil or melted butter
Topping
2 tbs Sugar 1 1/ 2 tsp Cinnamon
METHOD BAKE 375 20 - 25 mins MAKES 12
Peel and chop apples. Coarse grate nuts. Grease muffin tin.Mix topping - set aside.
In large bowl blend sugar, cinnamon, salt, B.S. and B.P. together
Whisk eggs and beat in milk and oil. Stir wet into dry until just combined. Fold in apples and pecans.
Spoon batter into muffin tins and sprinkle with topping.
Bake in middle of oven. Leave in tin for 5-10 mins to cool.
Market Supplier of Apples: Silver Hill Orchard & Hill Top Farm
APPLE STREUSEL MUFFINS
2 cups Flour 2 Eggs large beaten
1 cup Sugar 1 cup Sour Cream
1 tbs B.P. 1/ 4 cup Melted Butter
1 1/ 4 tsp Cinnamon 1 cup Apples finely diced - unpeeled
1/2 tsp Salt 1/2 tsp B.S. Topping
1/4 cup Sugar 1/4 tsp Cinnamon 3 tbs Flour 2 tbs Cold Butter
METHOD BAKE 400 20 - 25 mins MAKES 12
In large bowl stir together dry ingredients. In a small bowl blend eggs, sour cream and butter well. Add wet to dry then add apples. Stir til just moistened. Sprinkle streusel on muffins.
Market Supplier of Apples: Silver Hill Orchard & Hill Top Farm
CRANBERRY MUFFINS
4 cups Flour 2 cups White Sugar
3 tsp B.P. 1 tsp B.S.
2 tsp Salt 1 1/ 2 cups Orange Juice
1/ 2 cup Oil 2 Eggs beaten
2 tsp Grated Orange Rind 2 cups Cranberries coarsely
chopped
Reserve small amount of OJ and sugar to brush on muffins when cooked
METHOD BAKE 350 30 - 35 mins MAKES 18
Mix dry ingredients well. Beat OJ, oil and eggs together and add to dry. Then add cranberries last. Take out of oven and brush with OJ and sugar mixed. Cool 5 min
GINGERBREAD PEAR MUFFINS
1 3/ 4 cups Flour
1/ 3 cup Sugar
2 tsp B.P.
3/ 4 tsp Ginger
1/ 4 tsp B.S.
1/ 4 tsp Salt
1/ 4 tsp Cinnamon
1/ 3 cup Milk
1/ 4 cup Vegetable Oil
1/ 4 cup Molasses-light
1 Egg beaten 1 medium Pear peeled, cored & chopped
METHOD BAKE 375 20 mins MAKES 12
Mix dry ingredients in large bowl. Combine milk, oil, molasses and egg in medium bowl then stir in pears and add to flour mixtures stirring until just moistened. Spoon into greased muffin tin filling 2/ 3 full. Remove from pan immediately & cool on rack.
Market Supplier of Pears: Silver Hill Orchard
Klippers Organic Acres
RHUBARB MUFFINS
2 1/ 2 cups Flour 1 tsp B.S.
1/ 2 tsp Salt 1 1/ 4 cups Packed B.Sugar
1/ 2 cup Vegetable Oil 1 Egg beaten
1 cup Buttermilk 1 tsp Vanilla
2 cups Chopped Rhubarb
Topping
1/2 cup Packed B.Sugar 1 tbs Melted Butter 1/2 tsp Cinnamon
METHOD BAKE 350 20 - 25 MIN MAKES 18
In large bowl combine dry ingredients. In medium bowl whisk sugar and oil together then whisk in egg, buttermilk and vanilla.
Add liquid to dry and mix until moist. Sprinkle rhubarb over mixture and blend. Spoon into muffin pan filling 3/4 full.
LEMON BLUEBERRY MUFFINS
Mix together in large bowl:
2 cups Flour
4 tsp BP
1/ 4 cup Sugar
1/ 2 tsp Salt
1 htsp Lemon peel
Beat together:
1 Egg
1 cup Buttermilk
1/ 4 cup Melted Butter
Mix together:
1/ 3 cup sugar
1/ 4 Oil
1 cup Blueberries
METHOD BAKE 400 15 - 20 MINS MAKES 12
Add wet to dry, blend, then add blueberry mixture. Put into muffin tin and bake.
Market supplier: Non Organic Floralia Growers & Rai Farms
Organic Forstbauer Natural Food Farm & Glen Valley Organic Co-Operative
PEAR PECAN MUFFINS
1 1/2 cups boiling water and 1/4 lb Dried Pears left to stand for 15 mins OR 2 small pears peeled & chopped small let stand for 15 mins in 3/4 cup boiling water
2 cups All Purpose Flour
2 tsp Baking Powder
1/ 2 tsp Baking Soda
1/ 2 tsp Salt
2 eggs Beaten
3/ 4 cup Sugar
1/ 3 cup Butter
1/ 2 cup Chopped Pecans
1/ 2 cup Chopped Candied Ginger
METHOD BAKE 400 15 - 20 mins MAKES 12
Mix together flour, B.P., B.S., and salt. Set aside.
In a large bowl whisk together reserved pear juice (or buttermilk) eggs, sugar and melted butter until smooth. Stir in the pears, pecans and ginger. Add the combined dry ingrediants and stir until just blended.
Spoon into prepared muffin tin, filling each cup until 3/ 4 full. Cool in tins for 5 mins before turning out.
Market Supplier of Pears: Silver Hill Orchard
CHOCOLATE STEM GINGER MUFFINS WITH ESPRESSO ICING
Oven to 350
1 cup flour
2 tsp baking powder
1/2 tsp salt
2 tbsp cocoa powder
1/2 cup sugar
1/3 cup dark chocolate finely grated
or dark chocolate powder
3 pieces stem ginger finely chopped
1 egg beaten
2/3 cup milk
2 tbsp stem ginger syrup
Sift all dry ingrediants into bowl
Add sugar, chocolate and chopped ginger
Beat eggs, milk and ginger syrup together
Mix into dry ingrediants and gradually add liquid to form stiff mixture
Fill muffins tins and bake for approx 20 minutes
Espresso Icing
1/2 cup cream cheese softened
1 cup icing sugar
1 tbsp very strong coffee or coffee essence
Beat icing sugar with coffee and cover muffins while still warm but not hot
Makes 20 muffins
POPPY SEED ZUCCHINI MUFFINS
2 cups whole wheat flour
½ cup sugar
2 tsp. baking soda
1 TBS cinnamon
2 cups finely grated zucchini
1/4–1/3cup poppy seeds
1/3 cup chocolate chips
1/3 cup coconut
1 mashed banana
3 eggs
½ cup oil
2 tsp. vanilla
METHOD Preheat oven to 375. 12 large muffins. Bake 20 mins.
Combine flour, sugar, baking soda and cinnamon and mix well. Stir in zucchini, poppy seeds, chocolate chips, coconut and banana. Beat together eggs, oil and vanilla. Stir into flour mixture just until moistened. Spoon into greased muffin tins.
Market Supplier: Forstbauer Family Organic Farm, Glenvalley Organic Co-op, Floralia Growers.
Entree
FRITATTA 4 - 6 PEOPLE FOR 8 PEOPLE PLUS 50%
10 eggs 1/2 cup flour
1 tsp baking powder 1/2 tsp salt
2 cups cottage or ricotta cheese l 1/2 cups shredded cheese
1/2 cup melted butter 1/3 each red, green,yellow peppers 1/2 finely chopped jalapeno pepper
Place eggs in mixer and beat. Add flour, baking powder, salt and cottage cheese. Stir in cheese, butter and chilis. Pour into greased 9 by 13 pan. Bake at 350 for 35 mins.
Market supplier of Peppers: Non Organic - Floralia Growers
ASPARAGUS PUFF
HEAT OVEN TO 350 BAKE UNTIL PUFFED APPROX 30 - 40 MINS
PER RAMEKIN
1 Egg Beaten 2 SlicesBread Cubed
2 Asparagus Spears Chopped 1/4” Salt & pepper to taste
1/3 Cup Grated Gruyere Cheese or Cheddar Cheese 1/2 cup Milk or Creamo
Fill to top of ramekin
METHOD
Sprinkle cheese on bottom of dish
Mix bread and Asparagus together and fill ramekin to the top
Mix in S&P with milk and fill ramekin to the top - leave to soak for 1 hour or over night
Sprinkle the top with lots of cheese
Put ramekins on baking tray
Bake at 350 for between 20 - 30 minutes
You can turn the grill on briefly to bubble cheese at last minute BUT TAKE CARE
LIGHT AND FLUFFY SPINACH QUICHE
1/2 cup light mayonnaise
1/2 cup milk
4 eggs, lightly beaten
8 ounces shredded reduced-fat Cheddar cheese
11/2 cups chopped spinach
1/4 cup chopped onion
1 ( 9 inch ) unbaked pie shell
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil. In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil. Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.
Cooking Tip:
Buttermilk Substitute
An acceptable substitute for buttermilk can be made in a pinch using regular milk and vinegar. Simply mix together 1 Tablespoon of vinegar (or lemon juice) and 1 cup of milk (non-fat, whole, or 2%). Allow the mixture to rest at room temperature for 10-15 minutes before using.
Market Supplier of Spinach: Organic Pics Colony Organic Farm
Market Supplier of Onions: Organic Klippenstein Organic Acres
EGGS FLORENTINE WITH YOGURT HOLLANDAISE
1 pkt frozen patty shells (6) or English Muffins
Sauce
3/4 cup plain yogurt
2 eggs
2 tsp sugar
1/4 tsp salt
1/2 tsp grated lemon rind
1/4 tsp tabasco hot sauce
2 cups chopped, steamed spinach
6 eggs poached
Bake patty shells according to directions
Sauce
In top of double boiler or in basin over boiling water whisk together all sauce ingredients and cook over simmering water, stirring constantly until thickened - about 10 to 12 minutes
To serve
Place spinach on muffins or in patty shells
Top with a poached egg and cover with Hollandaise Sauce.
Serve with garnish on plate
STRAWBERRY GRAND MARNIER FRENCH TOAST
STRAWBERRY GRAND MARNIER FRENCH TOAST - 4 PEOPLE
4 Large Croissants
1/2 cup Cream Cheese Softened
16-20 Large Ripe Strawberries - Sliced Thinly
6 Eggs
1 cup Half & Half
1/3 cup Sugar
2 tsp Vanilla or 2 tbs Grand Marnier liqueur
3 Tbs Butter
METHOD
Slice croissants in half lengthwise and spread cream cheese on both sides. If the croissants are freshly baked they can be sliced and left overnight or 1 day old croissants can be used.
Place strawberries evenly one one side and then put the two halves together.
Beat eggs, cream, sugar and Grand Marnier until they are well blended
Pour sauce into dish, or dishes, that will accommodate the four croissants, then lay them in the sauce for a couple of minutes turning so each side is well absorbed but not soggy.
Heat a large frying pan, or griddle, melt the butter and place the croissants on and cook on each side for approx. 3-5 minutes depending on temperature. Make sure that they do not burn.
Dust with icing sugar and serve on a warmed plate with two kinds of fresh fruit and whipping cream. Serve with warmed Maple Syrup.
STRAWBERRY GRAND MARNIER FRENCH TOAST - 4 PEOPLE
4 Large Croissants
1/2 cup Cream Cheese Softened
16-20 Large Ripe Strawberries - Sliced Thinly
6 Eggs
1 cup Half & Half
1/3 cup Sugar
2 tsp Vanilla or 2 tbs Grand Marnier liqueur
3 Tbs Butter
METHOD
Slice croissants in half lengthwise and spread cream cheese on both sides. If the croissants are freshly baked they can be sliced and left overnight or 1 day old croissants can be used.
Place strawberries evenly one one side and then put the two halves together.
Beat eggs, cream, sugar and Grand Marnier until they are well blended
Pour sauce into dish, or dishes, that will accommodate the four croissants, then lay them in the sauce for a couple of minutes turning so each side is well absorbed but not soggy.
Heat a large frying pan, or griddle, melt the butter and place the croissants on and cook on each side for approx. 3-5 minutes depending on temperature. Make sure that they do not burn.
Dust with icing sugar and serve on a warmed plate with two kinds of fresh fruit and whipping cream. Serve with warmed Maple Syrup.
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