| Rhubarb Walnut Muffins |
| 1 Cup
Whole Wheat Flour |
|
Preheat oven to 425°. Lightly grease muffin
tins for 24 muffins. In a large bowl whisk together flours, sugar, baking
powder, soda, salt, and spices. Add the rhubarb and walnuts and toss well
with a rubber spatula to coat with the dry ingredients. In a medium bowl,
whisk the eggs until the yolks and whites are thoroughly combined. Whisk in
the butter, sour cream, milk and vanilla until very smooth. Whisk in the
orange zest. Add the liquid to the dry ingredients and fold gently just until
the batter is thoroughly moistened and no bits of flour remain. The batter
will be thick. Divide among the prepared muffin cups, filling them almost to
the top. Sprinkle each muffin top with dark brown or turbinado sugar. Bake
about 18 minutes, until the muffins are golden brown with domed tops that
spring back when gently pressed. Cool the muffins in their pan for 10
minutes, then remove them. |
| 1 Cup
Unbleached Flour |
| 1 Cup
Sugar |
| 2 Tsp.
Baking Powder |
| 1/4 Tsp.
Baking Soda |
| 1/2 Tsp.
Salt |
| 1/2 Tsp.
Cinnamon |
| 1/4 Tsp.
Nutmeg |
| 2 Cups
Diced Rhubarb |
| 1/2 Cup
Chopped Walnuts |
| 2 large
eggs |
| 3/4 Cup
Sour Cream |
| 1/3 Cup
Milk |
| 6 Tbsp.
Butter melted and cooled slightly |
| Grated
Zest of 1 large Orange |
| 3 Tbsp.
Brown or Turbinado Sugar |
| From the
kitchen of Sandi Smith |
|
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| Buttery Pan Rolls |
| 2
Packages of Yeast |
|
Dissolve yeast in water, let stand until bubbly
(15 min.). Stir together 2 cups flour, sugar and salt. Add 3 tablespoons
melted butter, eggs and milk to yeast. Beat 5 minutes. Gradually beat in
remaining 2 1/2 cups of flour. Place in lightly greased bowl and let rise
until double (45 min.). Pour 1/2 melted butter into 9 X 13 inch pan, coating
bottom. Beat down batter and divide into 15 pieces. Form into balls and place
in pan. Drizzle remaining butter over dough. Cover and let rise til double.
Bake at 425° for 12-15 minutes. |
| 1/2 Cup
Warm Water (110°) |
| 4 1/2
Cup Flour |
| 1/4 Cup
Sugar |
| 1 Tsp.
Salt |
| 1/2 Cup Plus 1 Tbsp. Butter (melted and
cooled) |
| 1 Egg |
| 1 Cup
Warm Milk |
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| From the
kitchen of Sandi Smith |
25-Aug-16 |
| Oven Pancakes |
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Preheat oven to 400°. Put two
tablespoons butter in a glass 9 X 13" baking dish and place the pan in
the oven. While it preheats mix up
batter.. Watch so the butter does not burn. Combine eggs, milk and vanilla in
a blender and process on low speed until smooth, 10-20 seconds. Add the flour
and salt and blend until just combined. The batter should be smooth but take
care not to overblend or the pancakes may turn out dense and cakey.Take the preheated buttered
pan out of the oven and swirl the butter to coat the bottom of the pan. Pour
the batter into the pan and immediately return to the oven. Bake for 20
minutes until the pancake is puffy and lightly browned on the bottom.Serve immediately with jam,
butter syrup, maple syrup or whatever else your heart desires.For the butter syrup, in a
larger than you think saucepan (it will foam and triple in volume at the
end), combine the sugar, buttermilk and butter and bring to a boil, stirring
often. Reduce the heat and simmer for 7 minutes. Turn off the heat, stir in the
vanilla and baking soda until well-combined. Serve warm over pancakes. |
| 1 Cup
Milk |
| 1/2 Tsp.
Vanilla |
| 1 Cup
Flour |
| |
| Syrup |
| 1 Cup
Sugar |
| 1/2 Cup
Buttermilk |
| 1/2 Cup
Butter |
| 1 Tsp.
Vanilla |
| 1 Tsp.
Baking Soda |
| From the
kitchen of Sandi Smith |
25-Aug-16 |
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