MUFFINS..Oh YES!

Moist Pumpkin Spice Muffins

1 cup All-purpose Flour

½ cups Sugar

2 teaspoons Baking Powder

1-½ teaspoon Cinnamon

¼ teaspoons Ground Ginger

½ teaspoons Nutmeg

½ teaspoons Salt

4 Tablespoons Butter, cut into pieces

1 cup (heaping) Pumpkin Puree

½ cups Evaporated Milk

1 whole Egg

1-½ teaspoon Vanilla

½ cups Golden Raisins or chocolate chips (optional!

Crumb Topping:

Combine with pastry blender

1/2 cup all-purpose flour

1/4 cup light brown sugar

1/4 cup oats

1/2 tsp cinnamon

3 TB unsalted butter

Preheat oven to 375 degrees. Generously grease 12 muffin tins.

Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt.

In a large bowl, cream butter and sugar.  Add evaporated milk, egg, and vanilla. Pour flour mixture into wet ingredients.  Add raisins or chocolate chips. Fold gently until mixture is just combined. Pour into a greased muffin pan Sprinkle with topping.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. 

French Toast..Fall Style

Pumpkin French Toast

Makes  6 slices

1 egg, beaten

1/4 cup pumpkin puree

1 tsp sugar

1/2 tsp pumpkin pie spice

Beat well then add

1 cup heavy whipping cream

Beating well again.

Preheat griddle to 325 degrees.  Spray lightly with pan spray.  Dip bread, both sides.  Place on griddle.  Turn once golden brown and continue baking until bottom is also golden brown.

Breakfast Anyone....

High Protein Fat Free Pumpkin Pancakes Can this be for real?  Oh yes!
Yunmmmmmmyyyyyyyyyyy!

4 eggs whites, whipped like a meringue
Add:
1 tsp Stevia sweetener
1/2 scoop protein powder (vanilla or chocolate)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup pumpkin, solid packed
Preheat griddle to 325 degrees.  Prepare griddle with pan spray.
Gentle fold ingredients into egg whites.  Now it is time to cook these babies...
Just drop batter onto griddle, spread just a little.  These puppies take time to cook so do it slowly.  When the bottom side has browned, flip and finish cooking.
Serve warm.  Top with yogurt, fruit, whatever!  Enjoy.  This is my new LOVE!!!! OH, and if you want, add some chocolate chips.

Cheesey Bacon Melt

2 TB  butter

1/4  small onion, finely chopped

4 slices, cooked and crumbled

1 TB  flour

1/2 cup milk

1/3 cup cheddar cheese

1 TB ketchup

English muffins, toast, or biscuits*

In a sauce pan, melt butter, add onion and saute.  Whisk in flour.  Gradually add milk.  Bring to boil and stir until thickened.  Reduce heat, add bacon and cheese.  Stir until cheese is melted.  Toast English muffins or bread.  Spoon mixture over bread, top with ketchup.  Serve.

* don't toast the biscuits!

Blueberry Muffins..aweeeeee

BLUEBERRY  Muffins

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1  1/2 cups sugar

3 large eggs

1 1/2 teaspoons pure vanilla extract

8 ounces sour cream

1/4 cup milk

3 cups (1 1/2 pints) fresh or frozen blueberries, stems removed

Directions

For the topping(see below), in a medium bowl, stir together the flour, cinnamon, and brown sugar. Add the butter pieces and combine the mixture with a fork until the topping resembles coarse crumbs. Set aside.

Preheat oven to 350°F. Place paper liners in muffin pans. In a separate medium bowl, sift together flour, baking powder, baking soda, and salt.

With an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. At low speed, beat one egg in at a time, then add vanilla, sour cream, and milk until combined. Add 1/3 of dry ingredients at a time and beat until just combined. With a spatula, evenly fold blueberries into batter.

Scoop batter into muffin pans and fill each cup to the top. Sprinkle topping evenly over batter. Bake for 30 to 35 minutes, until a cake tester or wooden skewer comes out clean.

Makes 24 muffins

TOPPING

1/2 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 cup firmly packed light brown sugar

4 tablespoons (1/2 stick) unsalted butter, slightly softened and cut into 1/2-inch pieces

Banana IN Pajamas..NOT!

THE most amazing muffins...Don't even know where I found the recipe.  YOU have to make these.

SOUR CREAM BANANA CHOCOLATE CHIP MUFFINS

2 c. flour
1/2 tsp. baking powder
3/4 tsp. baking soda
3 ripe bananas
1 c. sour cream
1/4 lb. butter, softened
1 c. sugar
1 tsp. vanilla extract
2 extra lg. eggs
1 c. semi-sweet chocolate morsels

Sift the flour with the baking powder and baking soda. Set aside. Process the bananas with the sour cream until smooth. Set aside.

Beat the butter with the sugar and vanilla extract until light and fluffy. Add the eggs, one at a time and beat until well incorporated. Add the sifted dry ingredients in 3 additions, alternately with the banana mixture in two additions, beating only until blended. Fold in the chocolate morsels.

Line muffin tins with cupcake papers or used greased nonstick muffin tin. Fill each cup about 3/4 of the way with batter and bake at 350 degrees for 30 minutes. Cool for 5 minutes before removing from tins. Makes 18 muffins.

Saturday is Pancake Day

Tell me what you think of these pancakes...

Fluffy Chocolate Mint Pancakes
3/4 cup all-purpose flour 
1/3 cup sugar 
1/4 cup cocoa 
1/2 teaspoon baking powder 
1/2 teaspoon baking soda 

1/2 tsp vanilla

1/8 tsp mint extract, can omit
1 cup buttermilk 
1 egg, beaten 
3 tablespoons melted butter 

1/2 cup mint chips or Andes mints broken
Whipped topping 
Combine flour, sugar, cocoa, baking powder and baking soda in medium bowl. Combine buttermilk, egg, butter, extracts  in separate bowl; add all at once to flour mixture. Stir just until moistened.  Fold in chips.
Pour about 1/4 cup batter onto preheated, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side, turning to cook second side when pancakes have a bubbly surface. Serve warm with whipped topping, if desired. Makes 8 to 10 pancakes. 


Let's do a Chocaholic Breakfast...

CHOCOLATE SYRUP FOR PANCAKES

Printed from COOKS.COM

1 1/2 c. sugar
2 tbsp. cocoa
Dash of salt
1/2 c. water
1 tsp. vanilla

Mix together and let cook until sugar dissolves. Serve cooled, or pour while hot over pancakes or waffles.

No..let's really go crazy:

Rocky Road Pancakes

3/4 cup all-purpose flour 
1/3 cup sugar 
1/4 cup cocoa 
1/2 teaspoon baking powder 
1/2 teaspoon baking soda 
1 cup buttermilk 
1 egg, beaten 
3 tablespoons butter, melted

1/2 cup semisweet chocolate pieces

1/2 cup chopped walnuts or pecans

2 cups miniature marshmallows

Combine flour, sugar, cocoa, baking powder and baking soda in medium bowl. Combine buttermilk, egg, butter in separate bowl; add all at once to flour mixture. Stir just until moistened.  Fold in nuts and chips.
Pour about 1/4 cup batter onto preheated, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side, turning to cook second side when pancakes have a bubbly surface.

Top with warm chocolate syrup and marshmallows
Makes 8 to 10 pancakes. 

Oh More Goodies to Share

Yes!  This is THE best scone recipe you will ever use.  Don't let the word SCONE scare you..they are so easy to make.  This recipe is so versatile.  ENJOY!!!

BASIC SCONES

2 c. all-purpose flour

1/3 c sugar

1 t. baking powder

½ t. baking soda

6 T. chilled butter, cut into pieces

¾ c. heavy cream

1 large egg yolk

1 t vanilla

2-3 T whole milk

3 T. sugar

1.        Preheat oven to 400ºF.

2.       Line a baking sheet with parchment paper or a silpat.

3.       Sift flour, sugar, baking powder and baking soda into a bowl

4.       Add the butter pieces and work it into the dry ingredients with  a pastry blender until the mixture resemble small peas.

5.       In a separate bowl whisk together egg yolk, heavy cream and vanilla.

6.       Pour into the butter mixture, stirring continuously until the dough becomes sticky and everything is incorporated.

NOTE:  The KEY  is to handle the dough as little as possible!

7.       Press dough into a circle that is 1″ thick. Cut into wedges and place on baking sheet.

8.       At this point you can either brush the tops of each scone with milk and scatter with sugar or wait until after they are baked and drizzle a simple icing on it

9.       Bake for 20 minutes, or until edges are golden brown

Fun Concoctions to try:

Add any one of these at step 6

A.      Mini-Chocolate Chips with orange zest or extract is super. 

B.       Cinnamon chips

C.       Craisins and 1 tsp cinnamon

D.      Blueberries (fresh or frozen) with or without lemon zest

E.       Dried cherries