Pumpkin & Berry Muffins
These muffins came out very moist! They are extra large and super good. I like to double the recipe and fill the muffin cups to the top edge for that bigger deli size muffin. You can add extra berries if you want.
INGREDIENTS
1 ½ Cups Unbleached Flour
¾ Cup Sugar
½ Teaspoon Kosher Salt
2 Teaspoons Baking Powder
1/3 Cup Olive Oil
1 Egg
1/3 Cup Buttermilk
½ Cup Pumpkin Puree
1 Cup Fresh or Frozen Blueberries
1 Cup Fresh or Frozen Blackberries
Preheat the oven to 400° F. Grease the muffin cups or line them with muffin liners. Combine the flour, sugar, salt and baking powder in a medium size bowl. In a separate medium size bowl combine the oil, egg, buttermilk and pumpkin puree. Mix the wet mixture into the flour mixture. Next, fold in the blueberries and blackberries. Fill the muffin cups right to the top. Bake for 20 minutes until done. Remove from the oven and let cool on a wire rack for 15 minutes. Remove from the tins and serve. Serves 8
Sourdough Rolls
INGREDIENTS
2 Cups Flour
2 Teaspoons Baking Powder
¼ Teaspoon Baking Soda
½ Teaspoon Salt
3 Tablespoons Sugar
1 Cup Sourdough Starter
¼ Cup Melted Butter
Combine the dry ingredients in a medium size bowl. Mix well and make a hole in the center and pour in the starter. Knead the dough in the bowl for 3 minutes. Pinch off golf ball size pieces and shape them into biscuits. Line a baking sheet with parchment paper. Place the rolls on the baking sheet and brush the tops with the melted butter. Put in a warm place to rise for 1 ½ hours. Bake in a preheated oven at 350° F for 20 minutes. Remove from the oven sand serve warm. Makes 12 rolls.
Toasted Open Faced Mozzarella Sandwiches
I like to serve these with soup. So easy to make and extremely yummy!
INGREDIENTS
6 Pieces Sliced Italian Bread
5 Tablespoons Butter
1 Teaspoon Garlic Powder
4 Tablespoons Dijon Mustard
2 Tablespoons Yellow Mustard
6 Slices Fresh Mozzarella
In a small size bowl, mix together the butter and garlic powder. Set aside. In a separate small size bowl, mix together the mustards and set aside. Preheat the oven to broil on low. Butter each piece of bread evenly and then smear an even layer of the mustard mixture over the butter layer. Put a piece of mozzarella cheese on top of each slice of bread. Line a baking sheet with parchment paper and place the sandwiches on the baking sheet. Place in the oven for 6 minutes. After 6 minutes turn off the oven and let the sandwiches sit for another 4 minutes. The cheese will not completely melt, but the sandwiches will be ready to eat. Take them out of the oven and place them on a serving plate. Serve warm. Serves 6
English Toffee
INGREDIENTS
1 Cup Unsalted Butter
1 1/3 Cups Sugar
1 Tablespoon Light Corn Syrup
3 Tablespoons Water
1 Pound Bittersweet Chocolate
1 Pound Ground Pecans
Melt the butter and sugar in a medium size saucepan over a medium-low heat. Add the corn syrup and water. Boil over a high heat until the candy thermometer reads 300° F. Pour onto a greased cookie sheet. Melt the chocolate over a low heat in a small saucepan. Evenly spread the toffee with the melted chocolate. While the chocolate is still warm cover with the ground pecans. Cool for 20 minutes and then cut into pieces. Serves 10
Root Beer Float
I remember many a Root Beer Float at the A&W Drive-In when I was young. I still love Root Beer Floats. They are so simple to make and are delicious!
INGREDIENTS
2 Quarts Chilled Good Quality Root Beer
8 Scoops French Vanilla Ice Cream
8 Ten Ounce Drinking Glasses or Float Glasses
Place 1 scoop of ice cream in each glass. Top with 8 ounces of Root Beer. Serve immediately with a straw and a long handled spoon. Serves 8
Pumpkin Biscuits
These Pumpkin Biscuits are melt in your mouth good! Easy to make too!
INGREDIENTS
1 ¼ Cups Unbleached Flour
2 Tablespoons Plus 1 Teaspoon Sugar
1 Tablespoon Plus 1 Teaspoon Baking Powder
½ Teaspoon Salt
¼ Teaspoon Ground Nutmeg
¼ Teaspoon Ground Cinnamon
¾ Cup Pumpkin Puree
¼ Cup Melted Butter
Line a baking sheet with parchment paper. Preheat the oven to 450° F. In a large bowl sift together the flour, sugar, baking powder, salt, nutmeg and cinnamon. Add the pumpkin puree and melted butter to the flour mixture. Stir well. Turn the dough out onto a lightly floured surface. Knead 8 times until the dough is smooth. Roll the dough to ½ inch thick. Use a 2 inch round cutter or the mouth of a glass. Cut the dough. Reroll the scraps once. Place the biscuits on the parchment paper lined baking sheet. Bake for 10 minutes until they are lightly golden. Serve warm with butter and honey. Makes 1 dozen biscuits.