Pumpkin Muffins
Most of us try and eat light on Thanksgiving morning as we wait for our big feast. My Pumpkin Muffins are perfect for Thanksgiving morning or any morning for that matter. They are light, hit the spot and go great with a cup of coffee. They will keep “the wolf away” until that Thanksgiving dinner bell is rung.
INGREDIENTS
2 Cups Unbleached Flour
2 Teaspoons Pumpkin Pie Spice
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
2 Large Eggs
1 Cup Pumpkin Puree
1 Cup Plain Greek Yogurt
1/2 Cup Brown Sugar
4 Tablespoons Molasses
3 Tablespoons Olive Oil
Preheat your oven to 375° F. Line a 12 cup muffin pan with paper liners. In a medium size bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. In a large size bowl, whisk together the eggs, pumpkin, yogurt, brown sugar, molasses and olive oil. Stir the flour mixture into the pumpkin mixture just until combined. Spoon the batter into muffin cups. Fill each until almost full. Bake for 25 minutes. Remove from the oven and cool in the pan for 10 minutes and serve warm with butter and honey. Makes 12 muffins.
Sunday Morning Cake Donuts
Cake doughnuts don’t take nearly as much time as raised doughnuts. If you want a two bite treat just remove the doughnut holes from the cutter and fry them up for tasty little snacks.
INGREDIENTS
4 Cups Unbleached Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Kosher Salt
2 Eggs
1 1/4 Cups Sugar
2 Teaspoons Vanilla Extract
2/3 Cup Milk
1/4 Cup Melted Butter
Vegetable Oil For Frying
Powdered Sugar, Granulated Sugar, Chocolate Glaze Or Powdered Sugar Icing
In a medium size bowl combine the flour, baking powder and salt. Set aside. In a large size bowl combine the eggs, sugar and vanilla. Beat for 4 minutes until thick. In a small size bowl combine the milk and melted butter. Add the flour mixture and the milk mixture alternately to the egg mixture. Beat after each addition just until combined so make sure not to overbeat. Cover and put in the fridge for 2 to 4 hours. On a floured surface roll the dough to a 1/2 inch thickness. Make sure not to stir in the additional flour. Cut the dough with a floured 2 1/2 inch doughnut cutter. Reroll the dough as needed. Fry 2 or 3 doughnuts at a time in a deep hot oil for 3 minutes or until the doughnuts are golden born. Turn once. Remove with a slotted spoon and drain the doughnuts on paper towels. Repeat until you have fried all of the doughnuts. Cool the doughnuts slightly and coat with powdered sugar, granulated sugar, chocolate glaze or powdered sugar icing. Or you can leave them plain if you want to. Do the same with the doughnut holes. Makes about 16 doughnuts and holes.
Pumpkin Bread French Toast
After you’ve made my delicious pumpkin bread and if you have any to spare turn it into French toast. I’ve made it twice this weekend and trust me it’s a fall weekend morning treat.
INGREDIENTS
4 Pieces Pumpkin Bread
4 Eggs
1/4 Cup Half & Half
1 Teaspoon Cinnamon
2 Teaspoons Sugar
1 Teaspoon Vanilla Extract
1/2 Cup Butter
Maple Syrup
In a large size heavy skillet heat 1/2 cup butter over a medium low heat. In a medium size shallow bowl mix together the eggs, half & half, cinnamon, sugar and vanilla. You will want the bowl to be shallow enough to fit all of the bread. Soak the slices of bread for about 2 minutes per piece. The butter should be hot, but not smoking. Place all four pieces into the skillet and turn the heat up to a medium heat. Cook for 5 minutes per side or until golden brown. Be careful not to brown too quickly as you want the inside to have time to cook. Remove from the skillet and transfer to a serving plate or individual plates. Serve with a pat of cold butter and warmed maple syrup. Serves 2
Pumpkin Bread
Fall is pumpkin time and baking it into bread is a great way to cook with it. My pumpkin bread is moist and delicious. Feel free to leave out the raisins or walnuts if you want.
INGREDIENTS
1 Cup Dark Brown Sugar
1/4 Cup Sugar
1 Cup Canned Pumpkin
1/2 Cup Vegetable Oil
3 Eggs
2 Cups Unbleached Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Nutmeg
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ground Ginger
1/4 Cup Milk
1 Cup Raisins (Optional)
1 Cup Chopped Walnuts (Optional)
Preheat your oven to 350° F. Grease two 9×5 inch loaf pans. In a large size mixing bowl combine the sugars, oil and eggs. Beat until smooth. Stir in the pumpkin, milk, ginger, nutmeg and cinnamon. In a medium size bowl combine the flour, salt and baking soda. Add the wet ingredients to the dry ingredients. Stir in the raisins and nuts. Pour into the greased loaf pans and bake for 1 hour and 15 minutes. When done remove from the oven and cool on a wire rack. Remove from the pans by turn the pans over. Slice when completely cool. Makes 2 loaves.
Homemade Biscuit Mix
There is no need to buy premade store bought biscuit mix. Save money and make your own. Besides you’ll be able to pronounce all of the ingredients!
INGREDIENTS
10 Cups Unbleached Flour
1/3 Cup Baking Powder
1/4 Cup Sugar
4 Teaspoons Kosher Salt
2 Cups Shortening – I Like Using Olive Oil
In a large size mixing bowl stir together the flour, baking powder, sugar and salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Store in a covered airtight container for up to 6 weeks at room temperature or you can keep it in the fridge. Makes 12 1/2cups.
Pancakes
To make pancakes from your homemade biscuit mix: 2 cups mix, 2 beaten eggs and 1 cup milk. Makes 10 pancakes.
Biscuits
To make biscuits from your homemade biscuit mix: Preheat oven to 450° F. 2 cups mix, 1/2 cup milk. Stir slightly on a lightly floured surface. Knead the dough 12 strokes. Roll to 1/2 inches thick. Cut dough with a biscuit cutter. Bake for 10 to 12 minutes. Makes 10 biscuits.
Muffins
To make muffins from you homemade biscuit mix: Preheat oven to 400° F. 3 cups mix, 3 tablespoons sugar, 1 beaten egg and 1 cup milk. Stir just to moist. Fill greased muffin pans. Bake for 20 to 25 minutes. Makes 12 muffins.
Victoria’s Scones
It’s Sunday Morning! Treat yourself to a great cup of coffee and a couple of scones. You’ll love my scone recipe and your loved ones will too.
INGREDIENTS
2 Cups Unbleached Flour
1/2 Teaspoon Kosher Salt
3 Tablespoons Sugar
3 Tablespoons Sugar
2 Teaspoons Baking Powder
5 Tablespoons Butter
2 Beaten Eggs
1/2 Cup Buttermilk or Sour Milk
1/2 Cup Raisins (Optional)
Preheat your oven to 425° F. In a large size bowl mix together the flour, salt, sugar and baking powder. Cut in the butter with your fingers until the mixture is rather lumpy. Next add the eggs and buttermilk (or sour milk). Combine but don’t overdo it. Turn your mixture onto a lightly floured surface. Knead the dough for about one minute. Now pat the dough into a 3/4 inch thickness. Cut into triangle shapes and put on either a greased baking sheet or a baking sheet that has been lined with parchment paper. Sprinkle the tops with the remaining 3 tablespoons sugar. Bake for 15 minutes. Remove from the oven and serve these scones warm with blackberry, raspberry or apricot jam. Makes 12 scones.
Chocolate Chunk Muffins
Sometimes I just feel like having a muffin or two in the morning or for a mid-afternoon snack.
INGREDIENTS
2 Cups Unbleached Flour
1/4 Cup Sugar
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Kosher Salt
2 Lightly Beaten Eggs
3/4 Cup Buttermilk or Sour Milk
3 Tablespoons Softened Butter
1 Cup Chocolate Chunks or Chocolate Chips
Preheat your oven to 400° F. Place muffin paper in 12 muffin cups. If your muffin tin has 12 cups then use that, but if your tin has 6 then use two tins or make the muffins in two batches. Set aside. In a medium size combine the flour, sugar, baking powder, baking soda and kosher salt. Make a well in the center of the flour mixture. Set aside. In a medium size bowl combine the eggs, buttermilk and butter. If you don’t have buttermilk then use sour milk. To make sour milk pour 3/4 cup milk into a measuring cup, add 1 tablespoon lemon juice or vinegar and let stand for 5 minutes. Add the egg mixture all at once to the flour mixture. Stir just until moistened. The batter should be lumpy. Fold in the chocolate chunks. Spoon the batter into the prepared muffin cups. Fill each half to two thirds full. Bake for 15 minutes or until golden. Remove from the oven and cool in the muffin cups on a wire rack for 5 minutes. Remove from the muffin cups and serve warm. Makes 1 dozen muffins.
Victoria's Peach Jam
I love making peach jam, but I love eating it throughout the year even more! You will need about 3 pounds of peaches for this recipe.
INGREDIENTS
4 Cups Peeled & Finely Chopped Peaches
7 Cups Sugar
1/4 Cup Lemon Juice
3 Ounces Liquid Fruit Pectin
In a large heavy pan combine the peaches, sugar and lemon juice. Heat over a medium high heat until the mixture comes to a boil. Stir constantly to dissolve the sugar. Add the liquid pectin. Bring to a full boil. Boil hard for 15 minutes. Remove from the heat and quickly skim off the foam with a spoon. Ladle at once into hot, sterilized half pint canning jars. Leave a 1/4 inch headspace. Wipe the jar rims and adjust the lids. Process in a boiling water bath for 5 minutes. Remove the jars and cool on racks. Makes 7 half pints.
Basic Frittata
Just what is a frittata? Well, it is a cross between an omelet and a casserole and is best when it's loaded with lots of delicious ingredients. Make sure to sauté the delicious ingredients first.
INGREDIENTS
8 Lightly Beaten Eggs
1 Tablespoon Fresh Chopped Basil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Black Pepper
3 Tablespoons Olive Oil
1 1/2 Cups Chopped Vegetables of Your Choice
3 Sliced Green Onions
1/2 Cup Chopped Ham
1/2 Cup Shredded Cheddar Cheese
Preheat the broiler. In a medium size bowl combine the eggs, basil, kosher salt and pepper. Set aside. In a large ovenproof sauté pan heat the olive oil over a medium heat. Add the chopped vegetables and the green onions. Cook for 5 minutes until the vegetables are nice and tender. Make sure to stir occasionally. Stir in the chopped ham. Pour the egg mixture over the vegetables mixture. Continue to cook over a medium heat. As the egg mixture sets run a heat-proof spatula around the edge of the skillet. Lift the egg mixture so the uncooked portion flows underneath. Continue to cook and lift the edges until the egg mixture is almost set. Sprinkle with the cheddar cheese. Place the sauté pan under the broiler for 2 minutes. You will want the sauté pan 5 inches from the heat. You will want the cheese melted. Remove from the oven and serve nice and hot. Serves 4
Waffles
Getting the lightest waffles is much easier if you separate the eggs. Mix the yolks into the butter, milk and wet ingredients. Beat the egg whites separately until they are stiff and then gently fold them into the batter just before cooking them on a hot waffle iron.
INGREDIENTS
1 3/4 Cups Unbleached Flour
3 Tablespoons Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Kosher salt
2 Eggs
1 3/4 Cups Milk
1/2 Cup Olive Oil
1 Teaspoon Vanilla Extract
In a medium size bowl combing the flour, sugar, baking powder and kosher salt. Make a well in the center of the flour mixture and then set aside. In a separate medium size bowl combine the milk, oil, vanilla and egg yolks. Add the egg mixture all at once to the flour mixture. Mix just until the batter is moistened. Don’t worry if the batter looks a bit lumpy. Beat the egg whites in a small size bowl until they are stiff. Gently fold them into the batter. Pour the batter onto a preheated and lightly greased waffle iron. Close the lid quickly and do not open until done. When your waffle is done use a fork to lift the waffle off of the grid. Repeat with the remaining batter. Serve warm. Makes about 14 waffles.
