Recipes

Banana Crumb Muffins

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter for crumb

Directions:

1. Preheat oven to 375 degrees F. Lightly grease 12 muffin cups or line with muffin papers.

2. In a large bowl, mix together first four ingredients.  In another bowl, beat together bananas, sugar, egg, and melted butter.  Stir the banana mixture into the flour mixture just until moistened.  Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 tablespoons of flour and cinnamon.  Cut in 1 tablespoon butter until mixture resembles coarse cornmeal.  Sprinkle topping over muffins.

4.  Bake in preheated oven for 18-20 minutes, until a toothpick inserted into center of a muffin comes out clean.

 

Fresh Orange Oatmeal Muffins

1 cup rolled oats

3/4 cup fresh squeezed orange juice with pulp

1/2 cup butter

1/2 cup packed brown sugar

1/3 cup white sugar

2 eggs, lightly beaten

1 cup all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 teaspoon vanilla extract

1 cup rainsins or cran-raisins (optional)

Directions:

1. Preheat oven to 350 degrees F. Lightly grease or line muffin pan.

2. In a small bowl soak oats in orange juice for 15 minutes.

3. In a large bowl cream together butter and sugars.  Beat in eggs and oat mixture.

4. In a separate bowl, blend flour, baking powder, baking soda, salt and nutmeg.  Stir into batter.  Stir in vanilla and raisins.  Spoon batter into prepared muffin pans filling 2/3 full.

5. Bake until golden brown, about 20 minutes.  Makes 12 muffins.

 

Butterscotch-Granola Muffins

1 1/4 cups all purpose flour

1/2 cup sugar

3/4 cup Sour Cream

1/2 cup Butter, softened

3/4 teaspoon baking soda

3/4 teapsoon baking powder

1/2 teaspoon salt

1/2 teaspoon grated orange peel

3 eggs

1 cup granola

1/2 cup Nestle butterscotch flavored morsels

1/2 teaspoon cinnamon

1/2 cuts chopped walnuts

Directions:

1. Preheat oven to 350 degrees F. 

2. Mix first  9 ingredients in large bowl.  Stir in granola

3. Mix together morsels, cinnamon and nuts in a small bowl.

4. Fill muffin cups 1/3 full and top with morsel mixture.  Fill muffin cups to 2/3 full with remaining batter.

5. Bake until lightly browned 12-15 minutes.  Makes 12 muffins.

 

Decadent Apple Crumb Muffins

1/4 cup butter

1/2 cup sugar

1 egg

1/2 teaspoon vanilla

1 cup King Arthur Flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sour cream

1 cup chopped Organic Fugi apples

Topping:

1/3 cup packed brown sugar

1/2 teaspoon ground cinnamon

1 tablespoon cold butter

1/4 cup chopped walnuts

Directions:

1. Pre-heat oven to 350 degrees.  Line muffin tin with paper liners or grease tin.

2 . In a mixing bowl, cream butter and sugar.  Add egg and vanilla; mix well.  Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the sour cream. Stir in apples. Fill muffin tins 3/4 full.

3.  For topping, combine brown sugar and cinnamon.  Cut in butter until crumbly. Stir in nuts; sprinkle over batter.  Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely. Cover and freeze for up to 6 months. Makes 12 muffins.

 

J. Palen House Triple Berry Strata with Fresh Basalmic Berry Sauce

15 slices Organic whole wheat rustic bread, cut into 1 inch cubes

8 oz cream cheese

1/2 cup fresh blueberries, 1/2 fresh raspberries, 1/4 cup fresh blackberries

9 organic eggs

 2 1/4 cups half and half

4 tablespoons melted butter

1/3 cup Ohio maple syrup

1/2 teaspoon cinnamon

pinch of fresh ground nutmeg

Directions:

1. Lightly grease a 12 x 9 deep dish ceramic baking dish.

2. Place 2/3 of bread cubes in baking dish. Cut cream cheese into small cubes and dot over the bread.  Top with fresh berry mixture followed by remaining bread cubes.

3. In large bowl beat eggs, half and half, melted butter, maple syrup, cinnamon and nutmeg.

4. Pour egg mixture over bread mixture.  Cover and press down on mixture so that bread is soaked completely. Refrigerate overnight.

5. Cover and bake at 350 degrees for 30 minutes.  Uncover and bake an additional 30 minutes or more, until golden brown and center is set.  Remove from oven and let stand 5-10 minutes before serving.    Drizzle warm Fresh berry sauce on top and serve.  Makes 12 servings.

Basalmic Berry Sauce

1 cup sugar

2 tablespoons corn starch

1 cup water

3/4 cup fresh blueberries

1/4 cup fresh raspberries

1 tablespoon butter

1/2 Teaspoon Fresh Lemon Zest

1 Tablespoon Blueberry Basalmic Vinegar

In a small saucepan, mix sugar and cornstarch.  Add water, and bring to a boil for 3 minutes, sitrring occasionally.  Stir in fresh berries, reduce heat and simmer 10-15 minutes.  Stir in butter until melted and add lemon zest and vinegar.  Serve over Strata.  Makes  1 3/4 cup sauce.

 

Diane's Pumpkin Swirl Loaves

1 8 ounce package cream chesse (softened)

1/4 cup sugar

1 egg (beaten)

1 3/4 cup all purpose flour

1  cup sugar

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/8 teaspoon cloves

1 cup canned organic pumpkin

1/2 cup butter (melted)

1 egg

1/3 cup water

Directions:

1. Preheat oven to 350 degrees.

2. Combine cream cheese, sugar and egg; set aside. 

3. Combine  pumpkin, butter, egg and water.  Combine dry ingredients and then stir into pumpkin mixture just until moist.

4. Reserve 2 cups of pumpkin batter......pour remaining batter into 4 small greased and floured loaf pans.  Pour cream cheese mixture over the top of each loaf pan and draw a knife thru both mixtures to create a swirl effect.  Top with reserved pumpkin batter.

5. Bake at 350 degrees for about 30-35 minutes or until a wooden pick comes out clean.  Cool 5 minutes.

Note:  you may use one 9 x 5 inch pan and bake for 1 hour 10 minutes.

 

Sugary Blueberry Muffin Cakes

1/2 cup butter at room temperature

3/4 cup sugar

2 eggs

2 1/3 cups King Arthru unbleached flour

2 1/2 teaspoons baking powder

1/2 teaspoon iodized salt

1/2 teaspoon nutmeg

3/4 cup milk

1 1/2 cup fresh blueberries

Topping:

3/4 cup sugar

1/4 teaspoon cinnamon

1/2 cup melted butter

Directions:

1. Pre heat oven to 350 degrees. In large mixer bowl, cream butter until light and fluffy.  Gradually beat in sugar and continue creaming until mixtue is fluffy.

2. Beat in eggs, one at a time, beating well after each.

3. Sift or thoroughly mix flour with baking powder, salt and nutmeg. Add dry ingredients to creamed mixture alternately with the milk, beginning and ending with the dry ingredients.  Beat until thoroughly blended.  Fold in blueberries.

4.  Spoon batter into greased or lined muffin pans, filling them 3/4 full.  Bake for 25-30 minutes until done.  Remove cakes and cool slightly.

5.  Combine sugar and cinnamon for the topping.  Roll each muffin in melted butter and then in topping.  Cool on racks.  Makes 18-20 muffins.

 

J. Palen House Perfect  Chocolate Cupcakes

4 tablespoons unsalted butter

1/4 cup vegetable oil

1/2 cup water

1 cup King Arthur unbleached flour

1 cup granulated sugar

1/4 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)

3/4 teaspoon baking soda

1/8 teaspoon salt

1 large egg

1/4 cup buttermilk

1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350 degrees.  Line a 12 cup muffin tin with paper or foil liners.

2. In a medium saucepan, melt the butter with the vegetable oil and water over low heat.

3. In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt.  Add the melted butter mixture and beat with a handheld mixer at low speed until smooth.  Add the egg and beat until smooth, scraping the bottom and sides of the bowl.  Pour the batter into the lined muffin tins, filling them 3/4 way full.

 4. Bake cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean.  Let the cupcakes cool slightly, then transfer them to a rack to cool completely.  Frost and top the cupcakes as desired.

White Buttercream Frosting

6 tablespoons unsalted butter, softened

2 cups confectioners' sugar, sifted

1/2 teaspoon pure vanilla extract

Pinch of salt

2 tablespoons milk or heavy cream

Directions:

1. In a medium bowl, using a handheld mixer, beat the softened butter at medium speed until smooth.  Add the confectioners' sugar, vanilla extract and salt and beat the mixture at low speed just until combined.  Increase the mixer speed to medium and beat until smooth.  Add the milk or heavy cream and beat until light and fluffy, about 2 minutes.  Spread the frosting on the cupcakes and top as desired.