Saturday, April 19, 2014

Breakfast Egg/Sausage Muffins

1 package link sausages
3 medium potatoes, shredded
1/2 stick butter, melted
salt and pepper to taste
6 eggs
2 c. shredded cheese
1 T. minced onion

Cut sausage into slices and cook.  Combine the potatoes, salt, pepper, and butter.  Put potato mixture into muffin cups and cook at 400˚ for 10-12 minutes.  In another bowl, combine the eggs, cheese, and onion  (can also add garlic and herbs).  Add sausage to muffin cups.  Put egg and cheese mixture on top of sausage and return to oven for 12-15 minutes.

Can top with sour cream, salsa, chopped peppers, and mushrooms.  Serve warm.

Sunday, April 13, 2014

Food Processor Pie Crust

1 3/4 c. flour
1/2 t. salt
1 T. sugar
1/2 c (1 stick) butter
1 T solid shortening
6 T cold water
Use the steel blade in the food processor and stir flour, salt, and sugar.  Quickly blend butter and shortening and water.  Wrap the dough and refrigerate for 1 hour.  Roll out and bake.

Friday, April 4, 2014

Best Peach Pie

Peach Pie
from King Arthur Flour Baker's Companion Cook Book

6 c. sliced peaches or 2 one-pound bags of quick frozen peach slices, or 1 large can peaches, drained - I used 5 c. the second time I made this and less raspberry syrup
1/2 c raspberry syrup (you can get Monet syrup at Chef's Smart on Stratford Road - I used 1/3 c. raspberry syrup)
1/4 c. cornstarch
1 t lemon juice
3/4 to 1 c sugar
1/4 t salt
1/4 t nutmeg

Mix all ingredients and pour in pie shell - you can sprinkle top with a little extra sugar
Bake at 425 degrees for 15 minutes and then reduce to 350 degrees for 35-40 minutes, until crust is golden.

My changes in pink.
Best ever!  Surprise ingredient is the raspberry syrup!  So tasty.  It was March, so I had to use canned peaches (1 very large can, drained) worked well.

Tuesday, April 1, 2014

Breakfast Muffins

Basic Muffins (specific changes below)

1 egg
1/2  c milk
1/4 c vegetable oil or melted shortening
1 1/2  c flour
1/2 c sugar
2 t. baking powder
1/2 t salt
Heat oven to 400˚.  Grease muffin cups or line with paper cups.  Beat egg with fork; stir in milk and oil.  Blend dry ingredients; stir in just until flour is moistened. Batter should be lumpy.  Do not overmix.  Fill muffin cups 2/3 full.  Bake 20 to 25 minutes.

Blueberry Muffins ****
Make muffins above; at the last blend in carefully 1 c well drained fresh blueberries.

Apple Muffins ***
Make muffins above except, add 1/2 t. cinnamon with dry ingredients.  Add 1 c grated raw tart apple with shortening.  Bake 25 to 30 min.  Sprinkle top with Nut-crunch topping (below).
Nut-crunch Topping
Mix 1/3 c brown sugar (packed), 1/3 c chopped nuts, and 1/2 t. cinnamon.

Cranberry-Orange Muffins ***
1 c fresh cranberries, halved
1/2 c sugar
1 egg
1 c milk
2 T melted shortening
1 T grated orange rind
2 c flour
3 t baking powder
2 T sugar
1 t salt
Combine cranberries and the 1/2 c sugar. Let stand while mixing batter and add to batter at the last.  Mix and bake as for Muffins above.

Pumpkin Muffins ***
1 egg
1/2 c milk
1/2 c pumpkin (cooked or canned)
1/4 c butter, melted
1 1/2 c flour
1/2 c sugar
2 t baking powder
1/2 t salt
1/2 t cinnamon
1/2 t nutmeg
1/2 c raisins
Heat oven to 400˚.  Grease muffin cups or line with paper cups.  Beat egg with fork.  Stir in milk, pumpkin and shortening.  Blend dry ingredients and stir in just until flour is moistened.  Batter should be lumpy.  Fold in raisins.  Fill muffin cups 2/3 full.  Sprinkle with 1/4 t. sugar over each muffin.  Bake 18 to 20 min.

Oatmeal Muffins ****
1 c oats
1 c buttermilk or soured milk
1/3 c melted butter
1/2 c brown sugar
1 egg
1 c flour
1 t baking powder
1/2 t soda
1 t salt
Heat oven to 400˚.  Grease bottom of muffin cups or use paper baking cups.  Soak rolled oats in milk while preparing recipe  Mix shortening, sugar and egg well.  Blend dry ingredients; stir into butter mixture alternately with oats mixture.  Fill muffin cups 2/3 full.  Bake 20 to 25 minutes.

Country Breakfast Muffins  ***
1 egg
1 c sour cream
2 T sugar
1 T butter
1 1/3 c flour
1 t baking powder
1/2 t soda
1/2 t salt
Heat oven to 400˚.  Grease muffin cups or use paper cups.  Beat egg until light.  Blend in cream, sugar, and butter.  Blend dry ingredients; stir in.  Fill muffin cups 2/3 full  Bake 20 to 25 minutes.

All recipes from the Betty Crocker New Picture Cook Book Text Edition used in college in 1968.
My family has loved these recipes for years.