BANANA MUFFINS

BANANA MUFFINS

10oz plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
3 large well-ripened bananas
3-4oz  granulated sugar
1 egg beaten
2 floz milk or water
3 floz vegetable oil
2-3oz walnuts or chocolate chips (optional)

OVEN 375-400°F/ 190-200°C

1. Sift together flour,baking powder,bicarb,and salt; add chocolate if using
2.In another bowl mash bananas; stir in sugar, egg, milk, and oil
3.Pour wet ingredients into dry; stir until just combined. Batter will be lumpy but no dry flour will be visible; add walnuts if using.
Do not over stir
4. Spoon into prepared tins. Bake 20-25 minutes until tops are lightly browned and spring back when pressed gently.

Once cool store in airtight container.

Freeze well

Christmas Morning Almond Pound Cake

Christmas Morning Almond Pound Cake

2/3 cup butter, softened
8 oz. almond paste
1 tsp. almond extract
1 tsp. vanilla extract
1 1/4 cup sugar
4 eggs
1 tsp. baking powder
1/4 cup sour cream
2 1/2 cup all-purpose flour
3/4 cup milk
Garnish: powdered sugar, whipped cream and maraschino cherries with stems

In a bowl, blend together butter, almond paste and extracts until smooth. Slowly add sugar and beat again. Add eggs, one at a time, beating after each addition. Add baking powder to sour cream; beat together and add to above mixture. Slowly add flour alternately with milk until you have a nice smooth batter.

Pour into a greased and floured 12-cup Bundt pan. Bake at 325 degrees for 50 to 55 minuted or until the top is golden brown and it springs back when touched.

Turn off oven and open oven door. Let sit about 30 minutes and then remove to counter on rack or cutting board.

When cool, remove to a serving dish. Garnish wih powdered sugar, dollop of whipped cream and maraschino cherries.

Serve while the presents are being opened on Christmas Morning and Enjoy!

Submitted by Jennifer

Christmas Morning Rolls

Christmas Morning Rolls
1 bag frozen dinner rolls
One 3/4 ounce package of butterscotch pudding (not instant)
1/2 cup of butter
3/4 cup of brown sugar
3/4 teaspoon of cinnamon
1/2 cup of chopped nuts

Arrange rolls in a greased tube pan, sprinkle dry pudding mix over the rolls, cook the butter and cinnamon and brown sugar until sugar melts and mixture bubbles (over low heat).

Pour over the rolls, cover tightly with foil, let stand on counter top overnight.

Next morning bake at 350ºF. for 30 minutes. Let stand 5 minutes and invert carefully onto a plate.

COWBOY CHRISTMAS BREAKFAST

COWBOY CHRISTMAS BREAKFAST

1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
1 (1-lb) package bulk breakfast sausage (not links)
1 (15-inch-long) loaf Italian bread (about 4 inches wide)
1 garlic clove, chopped
2 dozen large eggs
1 cup whole milk
2 teaspoons salt
1 teaspoon black pepper
1 large bunch scallions, chopped (1 1/4 cups)
1/4 lb sharp Cheddar, coarsely grated (1 cup)

Put oven rack in middle position and preheat oven to 375°F.
Generously butter bottom and sides of a 13- by 9-inch baking dish.

Cook sausage in a 12-inch heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Pour off fat from skillet, then cool sausage to room temperature.

Cut half of loaf into 1-inch-thick slices and reserve remaining half for another use. Pulse butter and garlic in a food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of baking dish. Sprinkle sausage on top.

Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.

Bake, covered with a large sheet of buttered foil (buttered side down), 30 minutes, then carefully remove foil and bake until top is slightly puffed and eggs are cooked through in center, about 20 minutes more.



Let stand 10 minutes, then cut into 12 squares.
Makes 12 servings (or 8 for cowboys).

Sausage Breakfast Casserole

Sausage Breakfast Casserole

8 slices white bread, cut in cubes
1 pound bulk pork sausage, crumbled and cooked
1 1/2 cup grated sharp cheddar cheese
10 large eggs
2 cups milk
2 teaspoons dry mustard
Salt and pepper

Directions
Preheat oven to 350 degrees.

Grease a 9x13 glass baking dish.

Place bread in prepared dish. Top with sausage and cheese. Beat together eggs, milk, dry mustard, salt and pepper. Pour over sausage mixture.

Cook until center is puffed and set. Cut into squares

Pumpkin Pancakes

Pumpkin Pancakes

1 medium egg
1 cup of milk
¾ cup of unbleached white flour
¾ cup of whole wheat flour
½ cup of cooked pumpkin
1 tablespoon of sugar
2 teaspoons of baking powder
¼ teaspoon of ground cinnamon
Pinch of ground nutmeg
Pinch of ground ginger
Vegetable oil

In a suitably sized mixing bowl, combine all of the ingredients (except vegetable oil), stirring until blended.
Use the vegetable oil to lightly oil a griddle, then once hot pour the pancake batter in.
Flip the pancakes over when bubbles break around the edges.
Once cooked, serve hot.

Pumpkin Muffins

Pumpkin Muffins

These are moist pumpkin muffins, with spices and pecans or raisins. Fill muffin cups 3/4 full or nearly full for high tops.

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 scant teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 to 16 ounces) pumpkin puree
1/3 cup melted butter
1/2 cup evaporated milk or half-and-half
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla
1/2 to 3/4 cup chopped pecans or raisins
cinnamon-sugar, optional

In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended.

Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not over mix.

Line 12-cup muffin tin with paper liners or grease well and dust with flour. I use a baking spray. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes.
Serve warm or at room temperature. Makes 12 to 16 pumpkin muffins.

Pumpkin Pancakes

Pumpkin Pancakes
with spiced peach compote and whipped cream

Compote:
4 cups fresh or frozen peaches, peeled and sliced
1 cup granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1 tablespoon vanilla
1 tablespoon cornstarch

For pancakes:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons brown sugar (packed)
1 1/2 cups buttermilk
1 cup pumpkin purée, fresh or canned **
2 tablespoons melted butter
3 eggs
4 tablespoons vegetable oil

Whipped cream:
1 pint heavy whipping cream
1 teaspoon real vanilla extract
1 teaspoon powdered sugar
1/2 teaspoon nutmeg (fresh grated if possible)

To make compote: Peel and pit peaches, if necessary; cut into slices about 1/2-inch thick. Place into 1-quart saucepan. Add sugar, spices and vanilla. Cook over low heat until peaches are soft completely through.

Stir 2 tablespoons cold water into the cornstarch. When they are fully blended without lumps, stir into peach mixture. Set aside.

To make pancakes: Combine flour, baking powder, soda, salt and brown sugar in a large bowl; mix thoroughly.

In another bowl, combine buttermilk, pumpkin purée, butter and eggs; whisk until well-blended.

**If using canned pumpkin purée, be sure to buy pure pumpkin, not the pumpkin pie filling, which is sweetened and spiced

Pumpkin Pancakes

Pumpkin Pancakes

These pancakes can be prepared Butternut Squash, Hubbard Squash or other variety of winter squash. Use canned pumpkin puree, freshly prepared puree, or frozen puree which has been thawed. Cold leftover pancakes are an appetizing snack.

1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 egg, slightly beaten
2 cups pumpkin puree
1/2 cup molasses, or maple syrup
3-4 tablespoons buttermilk or milk
2 tablespoons unsalted butter, or margarine, melted
1/2 cup chopped pecans or hazelnuts, optional
Powdered sugar for dusting

1. In a large bowl, sift together flour, baking powder, salt, and pumpkin pie spice. Set aside.

2. In another bowl, beat egg slightly. Add pumpkin or squash puree, molasses or syrup, milk or buttermilk and melted butter or margarine. Mix until smooth.

3. Blend in the dry ingredients all at once. Mix until batter is smooth. Allow batter to rest for 30 minutes or more.

4. Stir nuts into batter, and add additional tablespoon of buttermilk or milk if batter is too thick.

5. To make pancakes, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle or heavy skillet. With the back of the spoon, flatten batter to about 1/2-inch thickness. Cook slowly until bubbles appear on top and bottom is golden brown. Lift edge to check. Turn and cook until other side is golden brown.

6. Place on a platter and set platter in a warm oven. Continue making pancakes until all batter is used. Makes about 24, 3-inch pancakes. Serves 4 to 6 people. Garnish with powdered sugar or serve with corn syrup, maple syrup or your favorite pancake syrup.

Trick or Treat Chocolate Covered Bacon

Trick or Treat Chocolate Covered Bacon
By: Patricia Mendez, Easy Entertaining for Beginners

2 pounds thick sliced bacon
2 (8-ounce) bars semi-sweet baking chocolate
2 tablespoons butter, melted
Orange sprinkles

1. Fry bacon until crisp and drain on paper towels.

2. Cut each slice in half.

3. Melt chocolate according to package directions in microwave and mix with butter.

4. Dip bacon slices into chocolate mixture with tongs.

5. Drain on cooling rack over aluminum foil and sprinkle with orange sprinkles.

6. Let cool for 2 hours or until chocolate has hardened.

7. Cut into halves again for bite-size pieces.

8. Store in airtight container in fridge. Use within 1-3 days.

Korean Style Corn Pancakes

Korean Style Corn Pancakes(serves 4)

1 1/2 cup whole wheat pastry flour
2 tbsp cornstarch
1/2 tsp salt
1/4 tsp black pepper
2 cups ice cold water
2 eggs, beaten
2 1/2 cups fresh (or frozen) corn kernels
6 green onions, finely chopped
4 birds eye chilis, finely chopped

Sauce
1/4 cup soy sauce (japanese, or tamari)
4 tsp rice vinegar
1 tbsp roasted sesame seeds
2 tsp sesame oil
2 garlic cloves, minced

Instructions-
1. For the sauce, simply mix all the ingredients together. Set aside to marinate at room temperature while you prepare the pancakes.

2. In a large mixing bowl, whisk together flour, corn starch, salt and pepper. Add 2 cups ice cold water and mix until smooth and well incorporated. While whisking, add eggs mix until just incorporated, no more. Add corn, green onions and peppers. Again, stir lightly, just to combine.

3. Over medium heat, heat a little bit of olive oil in a cast iron or non stick pan and pour half the batter. Spread to the edges of the pan. Cook for about 8 minutes, until the bottom is nice and golden and the pancake starts to set. Flip it over and continue cooking until the other side is golden, about 5-6 minutes.

4. Slide into a plate and repeat process with rest of the batter.

5. Cut each pancake into 8 wedges.

6. Serve warm with dipping sauce and lots of sauteed vegetables.

7. These pancakes are also delicious served cold and would make a great appetizer.

Apple-Oatmeal Breakfast Puddin' Cake

Apple-Oatmeal Breakfast Puddin' Cake
Recipe By : Weight Watchers Magazine, September/October 1997
Serving Size : 8

1 1/4 cups regular oats
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 cup skim milk
1/2 cup applesauce
1 teaspoon vanilla extract
1 1/2 cups chopped peeled cooking apples -- divided --about 1 pound
nonstick cooking spray
1 tablespoon brown sugar
1 1/4 cups apple juice
1/4 cup sliced almonds

1 . Preheat oven to 350 F.

2. Process oats in a food processor until coarsely ground. Add next 3 ingredients; process until well blended.

3. Combine milk, applesauce, and vanilla; stir well. With processor on, slowly pour milk mixture through food chute; process until blended. Combine batter and 1 cup apple; stir well. Pour batter into a 9-inch pie plate coated with cooking spray. Sprinkle remaining 1/2 cup apple and 1 tablespoon brown sugar over batter; set aside.

4. Bring apple juice to a boil in a small saucepan; pour over batter (do not stir). Sprinkle with almonds. Bake at 350 F for 25 minutes or until golden.  Let stand 5 minutes before serving.

Yield: 8 servings.

Applesauce Wheat Blueberry Muffins

Applesauce Wheat Blueberry Muffins

1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
3/4 cup applesauce
1/4 cup vegetable oil
1/2 cup dried blueberries

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners. In a large bowl, mix together all-purpose flour, whole wheat flour, baking powder and salt.

Make a well in the center, and pour in applesauce, milk, and oil. Stir until moistened. Fold in dried blueberries.

 Fill muffin cups 3/4 full. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Darla Landau

Cinnamon Streusel Coffeecake

Cinnamon Streusel Coffeecake
Recipe By : Weight Watchers Magazine, Nov-Dec 1997
Serving Size : 18

1/4 cup chopped pecans
3 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1/3 cup stick margarine -- softened
1 1/4 cups sugar
1 large egg
1 large egg white
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces vanilla low-fat yogurt
2/3 cup applesauce
2 teaspoons vanilla
nonstick cooking spray
2 teaspoons all-purpose flour
2/3 cup sifted powdered sugar
2 teaspoons skim milk
1 teaspoon vanilla

1. Combine first 3 ingredients; stir well, and set aside.

2. Cream margarine in a bowl; gradually add 1 1/4 cups sugar, beating at medium speed of a mixer until well blended. Add egg and egg white, 1 at a time, beating well after each addition. Combine 3 cups flour and next 3 ingredients in a bowl; stir well. Combine yogurt, applesauce, and 2 teaspoons vanilla in a bowl; stir well. Add flour mixture to creamed mixture alternately with yogurt mixture, beginning and ending with flour
mixture; beat well after each addition.

3. Coat a 12-cup Bundt pan with cooking spray, and lightly dust with 2 teaspoons flour. Pour half of batter into prepared pan, and sprinkle with pecan mixture. Pour remaining half of batter over pecan mixture. Cover and chill 8 to 24 hours (or bake in a preheated 350° oven for 40 minutes).

4. Preheat oven to 350°F.

5. Uncover coffeecake; bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes. Loosen cake from sides of pan using a narrow metal spatula; invert cake onto a wire rack. Let cool completely.

6. Combine powdered sugar, milk, and 1 teaspoon vanilla in a bowl; stir until well blended. Drizzle glaze over cooled cake.

Yield: 18 servings (serving size: 1 slice).

Note: If you don't have a Bundt pan, you can use a 13 x 9-inch baking dish. Prepare baking dish and layer batter as directed for Bundt pan. Bake at 350° for 35 minutes.

VARIATIONS:

Blueberry-Lemon Coffeecake:  Omit pecans, brown sugar, and cinnamon used for streusel. Add 2 teaspoons grated lemon rind to flour mixture. Use 1 (8-ounce) carton low-fat lemon yogurt instead of vanilla yogurt. Decrease vanilla in batter to 1 teaspoon.  Toss 1 1/2 cups fresh or thawed and drained frozen blueberries with 2 tablespoons all-purpose flour, and stir into prepared batter. Pour batter into prepared Bundt pan, omitting streusel layer. Refrigerate and bake as directed in Cinnamon-Streusel Coffeecake. For glaze, omit skim milk and vanilla, and combine 2 1/2 teaspoons fresh lemon juice and powdered sugar.

Banana-Walnut Coffeecake:  Use 1/4 cup chopped walnuts instead of pecans in streusel. Substitute 3/4
cup mashed ripe bananas for applesauce. Decrease vanilla in batter to 1 teaspoon. Layer batter and streusel, refrigerate, bake, and glaze as directed in Cinnamon-Streusel Coffeecake.

Apple-Spice Coffeecake:  Omit pecans, brown sugar, and cinnamon used for streusel. Stir 3/4 teaspoon
ground cinnamon and 3/4 teaspoon ground allspice into flour mixture. Use 1 (8-ounce) carton fat-free apple pie à la mode yogurt instead of vanilla yogurt. Decrease vanilla in batter to 1 teaspoon. Stir 1/2 cup raisins or dried currants into prepared batter. Pour batter into prepared pan omitting streusel layer. Refrigerate and bake as directed. For glaze, omit vanilla and use 1/2 teaspoon maple extract and 2 1/2 teaspoons milk.

Apple Pancakes with Spicy Yogurt and Cider Syrup

Apple Pancakes with Spicy Yogurt and Cider Syrup
Cider syrup is simply an apple cider reduction. The apple cider is cooked down to a thick amber syrup, which concentrated the natural sugar and rich apple flavor. Because this recipe starts with a pancake mix, it is quick and easy. Purchase a whole-wheat mix that requires adding eggs and milk, not the complete just-add-water type. Use homemade applesauce or the chunky commercial style. Great for a weekend brunch!

6 cups apple cider
1 cup plain yogurt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons chunky applesauce
2 cup whole-wheat pancake mix
2 cup skim milk
2 egg, slightly beaten (or 1 whole egg plus one egg white)
6 tablespoons chunky applesauce
Canola oil
Extra cinnamon for Garnish

Start by making the syrup; pour the cider in a pot that is large enough to be no more than half filled. Place the pan over high heat, and bring to a boil. Reduce the heat to medium, very slow boil, and cook for about 30 minutes. Cook until the cider is reduced to one cup. Set aside. (Syrup can be made in advance. Keeps for about one week in the refrigerator. Warm or bring to room temperature before serving.)

Next, in a small bowl, combine yogurt, cinnamon, nutmeg, and 6 tablespoons applesauce. Refrigerate until ready to serve.

In a large bowl, combine milk, eggs, and 6 tablespoons applesauce. Stir in pancake mix. Mix well enough to moisten, do not over mix. If the batter is too thick add a little water. Heat a large non-stick skillet or griddle over medium heat.

When skillet is hot, lightly grease. Add batter, making medium pancakes, about 1/2 cup batter per pancake. Cook until tiny bubbles form on top, peek under the edge, turn when pancake is golden brown and continue to cook.

Place on a platter and keep pancakes and 4 serving plates warm in a heated oven. To serve; fan (slightly overlap) 5 pancakes on a warm plate.

Drizzle Cider Syrup over the pancakes (about 1/2 cup) and top with a dollop of spiced Yogurt, garnish with an additional sprinkle of cinnamon. Yield 4 servings.
http://groups.yahoo.com/group/a-little-bit-of_everything/
~*Piper*~

Apple Banana Smoothie

Apple Banana Smoothie

1 frozen bananas, peeled and chopped
1/2 cup orange juice
1 apple, peeled ( or unpeeled , cored and chopped )
1/4 cup milk

In a blender combine frozen banana, orange juice, apple and milk.  Blend until smooth. pour into glasses and serve.

Modern Day Scrapple

Modern Day Scrapple

2 pounds ground lean pork
1 pound beef liver
1 cup buckwheat flour
3 cups yellow corn meal
4 tablespoons salt
4 teaspoons freshly ground black pepper
2 teaspoons sage
2 teaspoons ground mace
2 teaspoons ground coriander
2 teaspoons ground thyme
2 teaspoons whole sweet marjoram
3 quarts of water

In a large pot bring the water to a boil. Add beef liver and boil 10 minutes. Remove the liver and either run through a chopper or grab a knife and cut it in as small pieces as you can. Return chopped liver to the pot. Add the ground pork, a little at a time, and stir. Simmer for 20 minutes.

In a large bowl mix the buckwheat flour, corn meal, salt, and spices; add to meat and broth slowly, stirring constantly. Simmer gently for one hour, stirring frequently. Use lowest possible heat, as mixture scorches easily.

Pour into two greased loaf pans. Bounce the pans a couple of times so that the Scrapple settles, and let cool. Let the Scrapple set in the refrigerator overnight.

When you arise in the morning, remove the scrapple from the refrigerator and cut into to 3/8 inch slices.

To freeze, lay a sheet of waxed paper between slices, place in freezer bags.

To serve: Thaw slices and dust with flour. Fry in either bacon grease or lard until golden brown. Do not use a cooking spray. It will not taste right and ruin the scrapple.

Bacon 'n Eggs Crescent Sandwich

Bacon 'n Eggs Crescent Sandwich
1 8-oz package refrigerated crescent rolls
1 tablespoon chopped onion
4 cheddar cheese slices
1/2 cup milk
1/2 pound bacon
2 eggs

Cook the bacon crisp; crumble. Heat oven to 375F.
Separate dough into 4 rectangles. Place 2 rectangles in ungreased 8" square pan; press over bottom and 1/2" up sides to form crust, sealing perforations. Place cheese slices over dough. Sprinkle bacon and onions over evenly. Blend milk and eggs; pour over bacon. Separate remaining dough into triangles; arrange triangles over bacon-egg mix; do not seal.

Bake for 30-35 minutes or until golden brown and filling is set.

Ranch Omelet

Ranch Omelet

1 12 oz can Corned Beef Cut into small cubes
1 tbsp Vegetable Oil
2 tbsp Green Onion Finely Chopped
2 tbsp Celery Diced
2 med tomatoes Cut into Julienne
8 Eggs
Salt and Pepper
Vegetable Oil
1 tbsp Parsley Chopped

Directions:

Heat 1 tbsp. oil in skillet. Add onions and celery and saute over medium - high heat for 2 minutes, stirring occasionally. Add the HEREFORD Corned Beef and tomatoes. Cook, stirring occasionally, for 2 minutes. Set aside; keep warm. For each serving; Beat 2 eggs in a bowl with a dash of salt and pepper. Cook each omelet in a skillet with 1/2 tbsp. of oil, over medium heat. Spoon 1/4 of the corned beef mixture onto half of the omelet; fold other half of omelet over filling. Slip out of pan onto plate. Sprinkle with parsley. Garnish as desired. (4 servings)

Basic Country Sausage

Basic Country Sausage:
(There are many variations of this, and really it all depends on what YOU like).

10 pounds meat
2 tablespoons salt
4 teaspoons sage
4 teaspoons pepper
or
8 pounds meat
2 tablespoons salt
8 teaspoons sage
4 teaspoons pepper
1 teaspoon ground cloves
2 teaspoons nutmeg, thyme, or allspice (or combination)
or
10 pounds meat
1/2 teaspoon marjoram
1 teaspoon dried mustard
2 tablespoons salt
1 tablespoon pepper

Spicy Country Sausage
10 pounds meat
2 tablespoons salt
5 teaspoons pepper
Add your choices of:
2 1/2 teaspoons dry mustard
2 1/2 teaspoons cloves
5 teaspoons cayenne pepper
6 1/2 tablespoons sage
5 teaspoons fennel seed
2 teaspoons garlic
5 teaspoons marjoram

Grind meat, mix spices to taste. Bag for freezer.