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Sunday, November 13

Meet Me in the Morning (Bob Dylan)


German Apple Pancake
Ingredients
·         2  eggs
·         1/ 2 c milk
·         1/ 2 tsp vanilla extract
·         1/ 2 c all-purpose flour
·         pinch of salt
·         2 Tbsp unsalted butter
·         1 apple, peeled, cored, and sliced thinly
·         1/ 2 tsp cinnamon
·         pinch of nutmeg
·         1/ 4 c packed light brown sugar

Directions
·         Preheat oven to 400 F.
·         Place a cast iron skillet over medium to high heat.
·         Whisk together eggs, milk and vanilla, then mix in flour and salt.
·         Place butter into the cast iron skillet.  Once melted, add apples, cinnamon, and nutmeg.
·         Cook 2 minutes until apples have softened, then add brown sugar and let the apples caramelize slightly.
·         Pour batter evenly over top, and place the skillet into the oven for 20-25 minutes.
·         Turn pancake onto a plate immediately (before it has a chance to stick).
·         Slice and top with pure maple syrup or confectioners’ sugar.
To freeze :  Let cool, wrap in individual servings, and freeze up to three months.
To reheat :  Thaw overnight and microwave 30 seconds.

Chocolate Chip Pumpkin Muffins
Ingredients

  • 3/4 c sugar
  • 1/4 c oil
  • 2 eggs
  • 1/4 c water
  • 3/4 c can pumpkin
  • 1 1/2 c flour
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cloves
  • 1/2 Tbsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 c chocolate chips

Directions
  1. Preheat the oven to 400 F.
  2. Mix sugar, oil, eggs, pumpkin, and water.
  3. In separate bowl, mix together baking flour, baking soda, baking powder, spices, and salt.
  4. Add wet mixture and stir in chocolate chips.
  5. Fill muffin cups 2/3 full with batter. Bake 20 to 25 minutes.
To freeze :  Let cool and put into freezer bag.  Keeps about two months.
To reheat :  Thaw and microwave 30 - 45 seconds.




Best Ever Biscuits
Ingredients 

  • 1 3/ 4 c flour 
  • 1 Tbsp sugar 
  • 2 1/ 4 tsp baking powder 
  • 3/ 4 tsp salt 
  • 1/ 4 tsp baking soda 
  • 6 Tbsp unsalted butter, cold & cubed 
  • 3/ 4 c milk 

Directions

  1. Preheat oven to 400 F. 
  2. Whisk flour, sugar, baking powder, salt, and baking soda in a large bowl. 
  3. Add butter and mix the cubes into the flour mixture just until crumbly.  
  4. Add milk and stir until the dough comes together. Turn out onto a floured surface and knead for a minute. 
  5. Flatten the dough out in the shape of a rectangle.  Dough should be about 1/4 inch thick. 
  6. Use a biscuit cutter (or a jar will work) to cut out as many biscuits as you can.   Knead leftover dough together, flatten, and cut again.
  7. Place the biscuits on a cookie sheet and bake for 8-10 minutes.
To freeze :  Let cool and put into freezer bag.  Keeps about two months.
To reheat :  Thaw overnight and microwave 30-45 seconds.


Carrot Cake Muffins
Ingredients 

  • 1 c all-purpose flour 
  • 1 tsp baking soda 
  • 1/ 2 tsp salt 
  • 1 tsp cinnamon 
  • 1/ 2 tsp allspice 
  • 3/ 4 cup sugar 
  • 1/ 2 cup oil 
  • 2 l eggs 
  • 1 1/ 2 cups peeled, grated carrots 

Directions

  1. Preheat oven to 350 F. 
  2. Whisk the flour, baking soda, salt, cinnamon, and allspice in a medium bowl.
  3. Cream the sugar with the oil.  Add the eggs, one at a time, and whisk into mixture. 
  4. Add the flour mixture and whisk until just blended.  Fold in the carrots. 
  5. Divide the batter evenly among the muffin cups.  Bake 20 minutes.

To freeze :  Let cool and put into freezer bag.  Keeps about two months.
To reheat :  Thaw overnight and microwave 30-45 seconds.
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