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Elderberry Muffins
Todd supplied this recipe. It's one that Nancy & Lewis Hill developed. Lewis had a lifetime relationship with elderberries and patiently waited for Todd to catch on to their benefits for health.
2/3 cup honey
2.5 tablespoons shortening
3 cups flour
2 tsp. baking powder
pinch of salt
1 egg
1 cup milk
1 cup elderberries
Cream together shortening and honey. Sift together flour and baking powder and salt and set aside. Add egg to creamed mixture. Add flour mixture to creamed mixture in 3 parts alternating with milk mixture in 2 parts. Fold in elderberries. Pour into greased muffin tins (yield 12 muffins), and bake in 350 degree oven approximately 20 minutes.
Oatmeal Wheat Bread
Here's a great stand by recipe for an oatmeal wheat bread the whole family will like. Some reviewers substituted 1/4 molasses for 1/4 cup of the honey. Others just added 1/4 cup molasses for the added flavor. Great reviews all around. From Gourmet Oct 2005.
2 cups whole milk
1 cup old-fashioned rolled oats plus additional for topping
1/2 cup warm water (105-115°F)
2 tablespoons active dry yeast (from 3 packages)
1/2 cup mild honey
1/2 stick (1/4 cup) unsalted butter, melted and cooled, plus additional for buttering pans
3 cups stone-ground whole-wheat flour
About 2 cups unbleached all-purpose flour
1 tablespoon salt
Vegetable oil for oiling bowl
1 large egg, lightly beaten with 1 tablespoon water
Special equipment: 2 (8- by 4-inch) loaf pans
Heat milk in a 1 1/2- to 2-quart saucepan over low heat until hot but not boiling, then remove pan from heat and stir in oats. Let stand, uncovered, stirring occasionally, until cooled to warm.
Stir together water, yeast, and 1 teaspoon honey in a small bowl; let stand until foamy, 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir yeast mixture, melted butter, and remaining honey into cooled oatmeal.
Stir together whole-wheat flour, 1 1/2 cups unbleached flour, and salt in a large bowl. Add oat mixture, stirring with a wooden spoon until a soft dough forms. Turn out onto a well-floured surface and knead with floured hands, adding just enough of remaining unbleached flour to keep from sticking, until dough is smooth, soft, and elastic, about 10 minutes (dough will be slightly sticky). Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel; let rise at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
Lightly butter loaf pans. Turn out dough onto a lightly floured surface and knead several times to remove air. Divide dough in half and shape each half into a loaf, then place 1 loaf in each buttered pan, seam side down, tucking ends gently to fit. Cover loaf pans loosely with a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.
Put oven rack in middle position and preheat oven to 375°F. Lightly brush tops of loaves with some of egg wash and sprinkle with oats, then bake until bread is golden and loaves sound hollow when tapped on bottom, 35 to 40 minutes. (Remove 1 loaf from pan to test for doneness. Run a knife around edge of pan to loosen.)
Remove bread from pans and transfer to a rack to cool completely, about 1 1/2 hours.
Butternut Squash Bread
I like that this recipe calls for many ingredients you have recently received. And that it sounds rich and delicious!
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 1/4 cups butternut squash puree
1 cup warm milk (110 to 115 degrees F)
2 eggs, beaten
1/2 cup sunfower oil
1/3 cup honey, maple syrup, or agave
1 teaspoon salt
7 cups all-purpose flour (or a mix of flours)
In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add squash, milk, eggs, oils, syrup and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into three loaves; place in greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks.
Carrot & Apple Muffins
1.25 cups whole wheat flour
1/4 cup sugar
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup carrots, peeled and grated
2 apples, peeled, cored and finely chopped
2 large eggs, lightly beaten
1/4 cup milk
1/4 cup canola oil
1 tsp. vanilla extract
Preheat oven to 350°F. Butter and flour a 12-cup standard muffin tin or use muffin papers. Set aside.
In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, combine carrots, apples, eggs, milk, oil and vanilla. Add half the carrot mixture to the flour mixture, stir until blended then add the rest pf the carrot mixture. Spoon batter into muffin cups and bake about 20 minutes or until a toothpick in the center of a muffin comes out clean. Serve warm.
Blueberry Muffins
You all probably have a go to recipe for muffins, but JUST in case you don't, this muffin recipe from the Joy of Cooking is the one I turn to for unfailingly good muffins. You can substitute up to 1 cup whole-wheat flour or whole-wheat pastry flour for an equal measure of all-purpose flour. You can use the liquid ingredient of your choice, from low-fat milk to cream. You can even use sour cream, yogurt or buttermilk if you add in 1/2 tsp baking soda. You can use from a half stick to a whole stick butter. (Definitely opt for the larger qty of butter if you will be eating these muffins hours or a day after being made). Yield 14-16 muffins
2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. ground or freshly grated nutmeg (optional)
2 large eggs
1 cup milk or cream
cup sugar or packed light brown sugar
1/4 to 1/2 cup (1/2 to 1 stick) butter, melted, or 1/4 to 1/2 cup vegetable oil
1 tsp. vanilla
1.5 cups frozen blueberries
Position a rack in the center of the oven. Preheat the oven to 400 degrees. Grease a standard 12-muffin pan.
In a large bowl, whisk together thoroughly the flour, baking powder, salt, and nutmeg (if using). In another bowl, whisk together the eggs, milk or cream, sugar, butter or oil, and vanilla.
Add the dry ingredients to the wet ingredients and mix together with a few light strokes, just until the dry ingredients are moistened. Fold in the frozen or thawed blueberries. Do not overmix; the batter should not be smooth. Divide the batter among the muffin cups.
Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 12 to 25 minutes or more depending on how big the muffins are, how big the berries are, whether berries are frozen etc. Let cool for 5 minutes minimum before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.
Variations - You can substitute different berries for this recipe - raspberries, strawberries are great too. When adding berries, if they aren't real sweet, you can add 1/3 cup sugar. You can add up to 1 cup of nuts to any (walnuts are particularly good in raspberry muffins). If using mashed fruit, like bananas, add 1 cup.
Carrot-Zucchini Quick Bread
3 egg whites, whipped until frothy
1/2 cup applesauce
1/2 cup freshly squeezed orange juice
2 tsp. vanilla extract
1 cup grated zucchini
1 cup grated carrots
3 cups AP flour
1/2 cup sugar
1 tbsp. cinnamon
1/2 tsp salt
1/2 tsp. baking powder
1/2 tsp baking soda
Preheat oven to 350°F.
Prepare 2 bread pans with cooking spray and flour.
In a large mixing bowl, combine the egg whites, applesauce, orange juice, vanilla, grated zucchini and grated carrots.
In another mixing bowl, combine the flour, sugar, cinnamon, salt, baking powder and baking soda. Mix wet ingredients with dry ingredients just until moistened. Pour the batter into your pan and bake for 60 minutes.
Laura's Mom's Honey Cake
This recipe came from Honey Gardens. It's a great honey cake recipe - tried and true.
1 lb. honey
1 1/2 cups sugar
5 eggs
2 cups strong cold coffee
3/4 cup oil
1 tsp. vanilla
1 tsp. pastry spices (clove, nutmeg, allspice)
1 tsp. cinnamon
1/2 tsp. salt
scant tsp baking soda
2 tsp baking powder
4.5 to 5 cups flour
Preheat oven to 300 degrees. Mix together honey, sugar, eggs, coffee, oil, and vanilla. Add spices, cinnamon, baking soda, and baking powder to flour and sift into bowl holding liquid ingredients. Beat until fairly smooth. Grease large tube pan, pour batter, and bake for one hour and ten minutes or until a wooden skewer or toothpick that you have inserted into the cake comes out clean.
CORNBREAD
2 eggs
1 c milk
1/4 c oil
4 tsp baking powder
3/4 tsp salt
1/4 c sugar
1 c flour
1 c cornmeal
Preheat oven 400. If you have a 9 or 10 cast-iron skillet, put it in the oven to preheat with a pat of butter in it. Otherwise butter a baking pan and set aside.
Whisk together the eggs, milk, oil, salt & sugar. Whisk in the baking powder. Stir in the cornmeal and flour just to combine. Pour into the pan of choice. Bake 20 minutes, until set and golden.
As for all those Great Big Bunches of Greens coming your way, I have lots of ideas for you. I’ll share a few more over the next few weeks. Remember, they cook down to a much smaller volume!
PUMPKIN BREAD
3 1/2 C WW PASTRY FLOUR
1/2 TSP BAKING SODA
2 TSP BAKING POWDER
1/2 TSP SALT
1 TSP CINNAMON
1/2 TSP GINGER
1/2 TSP ALLSPICE
2 EGGS
1/3 C VEGETABLE OIL
1/2 C BROWN SUGAR
1/2 C MAPLE SYRUP
1 C PUMPKIN PUREE
3/4 C MILK
GREASE 2 LOAF PANS OR ONE MEDIUM BUNDT PAN. PREHEAT OVEN TO 350
IN A LARGE BOWL COMBINE THE DRY INGREDIENTS. IN ANOTHER SMALLER BOWL, WHISK TOGETHER THE WET INGREDIENTS. POUR INTO THE DRY INGREDIENTS AND COMBINE QUICKLY JUST TO BLEND. POUR EVENLY INTO PAN(S), BAKE ABOUT 45-60 MINUTES, UNTIL A TOOTHPICK IN CENTER COMES OUT CLEAN.
CRANBERRY BUTTERMILK MUFFINS
1/3 C OIL
1/2 C SUGAR
2 EGGS
1 C BUTTERMILK
3 C WW PASTRY FLOUR
1 TBSP BAKING POWDER
1/2 TSP SALT
1 C FRESH CRANBERRIES, WHOLE OR CHOPPED UP A BIT
ZEST OF 1/2 ORANGE
1/4 TSP NUTMEG
PREHEAT OVEN 400
IN A BOWL BEAT TOGETHER THE SUGAR AND OIL. BEAT IN EGGS ONE AT A TIME, UNTIL LIGHT & FOAMY. SLOWLY POUR IN BUTTERMILK AND MIX UNTIL WELL COMBINED. ADD THE REST OF THE INGREDIENTS AND STIR TOGETHER BY HAND UNTIL JUST BARELY COMBINED. DO NOT OVER MIX SO THE MUFFINS WILL BE TENDER. FILL 12 GREASED OR PAPER LINED MUFFIN CUPS EVENLY. BAKE AT 400 FOR 15 - 20 MINUTES.
OPTIONAL GLAZE: COMBINE 1 C CONFECTIONERS SUGAR WITH A BIT OF ORANGE JUICE TO MAKE A SMOOTH GLAZE. SPOON OVER COOL MUFFINS.
THIS IS THE MOST FLEXIBLE MUFFING I HAVE EVER TRIED. YOU CAN ADD 1 CUP OF ANY FRUIT, EVEN BANANA OR PUMPKIN, OR 1/2 CUP OF NUTS, OR CHOCOLATE CHIPS. ADD A 1/2 TSP OF CINNAMON, NUTMEG, OR VANILLA OR ALMOND FLAVORING. ADD LEMON OR ORANGE ZEST. ONE IDEA I HAVE NOT TRIED IS USING ONLY MAPLE TO SWEETEN, BUT THAT MIGHT BE NEXT.
More...
Irish-Inspired Soda Bread
I suspect that many of you may still have some of the whole-wheat pastry flour, if not dried cranberries, hanging around from previous weeks. With all of the modifications, this bread may be more appropriately named Vermont Soda Bread. It would be perfect served with Corned Beef and Cabbage. It is also delicious, fresh from the oven, served with butter. Best eaten the same day as you bake it, it can be wrapped it tightly in plastic and served a second day.
4 1/2 cups whole-wheat pastry flour
1 tablespoon double-acting baking powder
1 teaspoon salt
3/4 teaspoon baking soda
4 TB (1/2 stick) cold butter
1 cup dried cranberries or raisins
1 1/2 cups milk, clabbered* with 4 1/2 tsp. cider vinegar
1/4 cup maple syrup
1 egg
Preheat oven to 350°. In a large bowl whisk together the flour, baking powder, salt and baking soda. Cut the butter into the flour mixture, until it resembles coarse crumbs; stir in the dried fruit. Whisk the clabbered milk with the eggs and syrup, then add to the flour mixture. Stir the mixture until it forms a dough. Turn the dough out onto a well-floured surface. Halve the dough, with floured hands shape each half into a round loaf, and transfer the loaves to prepared baking sheet. Bake the loaves in the middle of a preheated oven for 45 to 55 minutes, or until a tester comes out clean. Transfer the loaves to racks and let them cool.
*This is an excellent substitute in recipes calling for buttermilk. Stir vinegar into milk and let sit at room temperature for 5-10 minutes before using in recipe.
Cream Scones
1 1/2 C ww pastry flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 C maple sugar or other sweetener
1 C Cream
Preheat oven to 400F. Blend dry ingredients in a bowl, then quickly stir in the cream. Turn out onto a lightly floured board and kneed very gently 8 times, just to bring it together. Pat out to an even thickness, and cut into 6 wedges, or rounds with a biscuit cutter. Carefully lift onto a baking sheet. Brush with a bit of cream. Bake 10 -12 minutes until just lightly golden.
Crust
1 1/2 cups whole wheat pastry flour
1 1/2 cups bread flour
1 package Rapid Rise (Instant) yeast
1 tsp salt
1 cup plus 3 tablespoons warm water
1 TB honey
2 tsp sunflower or olive oil, plus more coating dough
Squash Bread
Without bread in the share this week, it seemed natural to include a homemade version, even if it is a quick bread. Serve a piece of this pumpkin-inspired bread alongside sliced apples and a wedge of brie.
2 1/2 cups maple or white sugar
2 sticks butter, melted and cooled
3 large eggs
2 cups squash puree
2 cups whole wheat pastry flour
1 cup all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Whisk sugar and melted butter in large bowl to blend. Mix in eggs and pumpkin. Whisk together flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
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