Lemon Poppy Seed Muffins

Lemon poppy seed muffins

Lemon Poppy Seed Muffins

Ingredients:

  • 3 cups of all-purpose flour
  • 1 Tbsp baking powder (make sure your baking powder is no older than 6 months)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tbsp poppy seeds
  • 10 Tbsp unsalted butter (1 1/4 stick), softened
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 cup plain yogurt
  • 1 Tbsp lemon zest

Glaze

  • 2 Tbsp fresh lemon juice
  • 1 cup confectioner’s sugar (powdered sugar)

Directions:

  1. Prepare oven: Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
  2. Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
  3. In a large mixing bowl, beat the butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer).
  4. Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.
  5. Alternate adding flour mixture and yogurt: Beat in one third of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in a third more of the dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.
  6. Distribute batter into muffin pan: Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups.
  7. Bake at 375°F until muffins are golden brown, about 25 to 30 minutes. Use a tester to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.
  8. While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary.
  9. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.
  10. Best eaten fresh and warm.

Hash Brown Casserole

Hash Brown Casserole

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F. Spray one 9×13 inch pan with non-stick cooking spray.
  2. In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish.
  3. Bake in the preheated oven until browned, about 35 minutes.

 

Pineapple Banana Bread

Hummingbird cake

Pineapple Banana Bread

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 34 teaspoon salt
  • 1 cup chopped walnuts (optional)
  • 3 large eggs, beaten
  • 1 cup canola oil or 1 cup vegetable oil
  • 2 cups mashed very ripe bananas
  • 2 teaspoons vanilla extract
  • 1 (8 ounce) can unsweetened crushed canned pineapple, drained

Directions:

  1. Preheat oven to 350,& lightly grease& flour 2 8-inch loaf pans.
  2. In large bowl, combine flour, sugar, baking soda, cinnamon& the salt.
  3. Stir in walnuts.
  4. In separate bowl, mix eggs, oil, banana, vanilla& pineapple until well combined.
  5. Add wet ingredients to dry ingredients, stir just until moistened.
  6. Pour equal amounts into pans.
  7. Bake about 50 to 55 minutes or until toothpick in center comes out clean.
  8. Cool for 10 minutes on racks; remove from pans and continue cooling.

Blueberry Scones with Lemon Glaze

Depositphotos_63928837_xl-2015

Blueberry Scones:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 cup fresh blueberries
  • 1 cup heavy cream, plus more for brushing the scones

Lemon Glaze:

  • 1/2 cup freshly squeezed lemon juice
  • 2 cups confectioners’ sugar, sifted
  • 1 tablespoon unsalted butter
  • 1 lemon, zest finely grated

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  3. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
  4. You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners’ until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

Butterscotch Pecan Sticky Buns

Butterscotch Pecan Sticky Buns

Ingredients:

  • 3/4 cup milk
  • 1 tbsp + 1/2 tsp quick rise yeast
  • 1/2 cup sugar
  • 1/2 cup unsalted butter (6 tbsp softened, 2 tbsp melted)
  • 2 large eggs
  • 20 oz all purpose flour, by weight (4 cups, measured)
  • 3/4 tsp salt
  • 1 cup light brown sugar
  • 2 tsp ground cinnamon
  • 1 cup chopped, toasted pecans

For the glaze:

  • 6 tbsp brown sugar
  • 5 tbsp sweetened condensed milk
  • 2 tbsp bourbon whiskey
  • 1.5 tsp corn syrup
  • 4 tbsp butter
  • 1/8 tsp vanilla extract
  • 1/16 tsp salt
  • 1/16 tsp baking soda

Directions:

  1. Heat the milk to 110 degrees. Place the milk in the bowl of a stand mixer along with the yeast. Add the sugar and 6 tbsp softened butter. Mix at medium speed until the butter is broken up, about 1 minute.
  2. Beat in the eggs one at a time. Next, add the flour and salt, and mix on low for 2 minutes. Bump the speed up to medium, and beat for another 2 minutes. Shape the dough into a ball and cover the bowl with plastic. Let the dough rise for 45 minutes (it will barely rise).
  3. Lightly flour a work surface, and roll the dough out into a 10 by 24 inch rectangle.
  4. Mix the light brown sugar, cinnamon, and melted butter, and spread evenly all over the dough. Cut the dough into 12 strips (so each strip is 2 inches wide and 10 inches tall). Roll each strip up tightly and place into buttered muffin tins. Let rise for 1 hour.
  5. Bake the buns in a 325F oven for 25-28 minutes, until golden on top. Plan to prepare the glaze 5 minutes before the buns are done so you can add the glaze to the buns while they’re hot (that way the glaze soaks in a bit).
  6. For the glaze: Bring the brown sugar, sweetened condensed milk, bourbon whiskey, corn syrup, and butter to a bubble over medium high heat, and cook for 3-4 minutes, stirring frequently. Remove the pan from the heat and add the vanilla, salt and baking soda. Stir for 1 minute until it has dissolved. It’s now ready to be poured onto the sticky buns.
  7. Finish the sticky buns by sprinkling the tops with the toasted pecans. Enjoy!

***Recipe from fifteen Spatulas***

Sausage Gravy for Biscuits

Biscuits, sausage and gravy

Sausage Gravy for Biscuits

Ingredients:

  • 1 (16 ounce) can refrigerated jumbo buttermilk biscuits
  • 1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
  • 1/4 cup flour
  • 2 1/2 cups milk
  • salt and pepper to taste

Directions:

  1. Bake biscuits according to package directions.
  2. Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
  3. Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.

 

Overnight French Toast Casserole

French Toast Casserole

Ingredients:

French Toast

  • Butter, for greasing
  • 1 loaf crusty sourdough or French bread
  • 8 whole eggs
  • 2 cups whole milk
  • 1/2 cup whipping (heavy) cream
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tablespoons vanilla extract

Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Freshly grated nutmeg
  • 1 stick cold butter, cut into pieces, plus more for serving
  • Warm pancake syrup, for serving

Directions:

  1. Grease a 9×13 baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan.
  2. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla.
  3. Pour evenly over the bread.
  4. Cover the pan tightly and store in the fridge until needed (overnight preferably).
  5. For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
  6. When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
  7. Scoop out individual portions. Top with butter and drizzle with warm pancake syrup.