Orange-Nut Muffins

• Yield: 12 muffins
• Prep 15 minutes
• Bake 18 minutes

ingredients

• 1 2/3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1/8 teaspoon baking powder
• 1/8 teaspoon salt
• 1 beaten egg
• 1/2 cup buttermilk or sour milk*
• 1/3 cup frozen orange juice concentrate, thawed
• 1/3 cup butter, melted and cooled
• 1/3 cup chopped walnuts
• 1/2 cup sifted powdered sugar
• 1/2 teaspoon finely shredded orange peel (optional)
• Orange juice

directions

1. In a large bowl, combine flour, granulated sugar, baking soda, baking powder, and salt. Make a well in the center of flour mixture.
2. In medium bowl, combine egg, buttermilk, orange juice concentrate, and melted butter; add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts.
3. Line twelve 2-1/2-inch muffin cups with paper bake cups. Fill the cups 3/4 full with batter. Bake in a 400 degree F oven for 18 to 20 minutes or until muffins are golden. Remove the muffins from the pans.
4. In a small bowl, combine powdered sugar, orange peel, and enough orange juice (2 to 3 teaspoons) to make a drizzling consistency. Drizzle over warm muffins. Makes 12 muffins.

note

• * To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

South-of-the-Border Quiche

12 Servings   Prep: 20 min. Bake: 35 min. + standing

Ingredients

• 2 unbaked pastry shells (9 inches)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1-1/2 cups (6 ounces) shredded cheddar cheese
• 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 8 eggs, lightly beaten
• 2 cups half-and-half cream
• 2 cans (4 ounces each) chopped green chilies
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1/4 cup chopped green onions
• 2 tablespoons minced fresh cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Salsa and sour cream, optional

Directions

• Line unpricked pastry shells with a double thickness of heavy-duty
• foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes
• longer.

• Sprinkle chili powder and cumin over shells; sprinkle with cheeses.
• In a large bowl, whisk the eggs, cream, chilies, olives, onions,
• cilantro, salt and pepper. Pour evenly over cheese.
• Cover and freeze one quiche for up to 3 months. Cover edges of
• remaining quiche loosely with foil; place on a baking sheet. Bake at
• 400° for 35-40 minutes or until a knife inserted near the center
• comes out clean. Let stand for 10 minutes before cutting. Serve with
• salsa and sour cream if desired.

• To use frozen quiche: Remove from the freezer 30 minutes before
• baking (do not thaw). Cover edges of crust loosely with foil; place
• on a baking sheet. Bake at 400° for 55-60 minutes or until a
• knife inserted near the center comes out clean. Let stand for 10
• minutes before cutting. Yield: 2 quiches (6 servings each).

Honey Cloud Pancakes

To make a single serving pancake you will need:
1 large egg and 1 egg white
1/4 cup of warmed milk
1/4 cup of flour (plain will do, I used 00, or you can use GF)
1 pinch of salt
2 teaspoons of honey
1 dash of vanilla extract
1 tablespoon of butter
Soft fruits
Honey
How to make them:

Heat the oven to 200°C (which I gather is around 392°F)
Heat a small 6″ oven proof frying pan
In one bowl whisk one egg white until it is white and peaky
To make the main batter, in another bowl, mix the the other whole egg with flour, salt, honey, and vanilla then whisk in the warm milk
Gently fold the egg white into the batter with a metal spoon
Melt one tablespoon of butter in the hot pan
Pour the batter in and cook on the hob (stove top) for a few minutes until starting to set at the very edge
Sprinkle some fruit on top
Bake the whole lot in the hot oven for 7 minutes until puffed up and golden
Drizzle with honey

 

Double it all up and use a full size pan if you want to share.

Blueberry White Chocolate Buttermilk Scones

yields 8 scones
adapted from Raspberry White Chocolate Scones
1 3/4 cup all purpose flour
1 1/4 teaspoon baking powder
2 tablespoons sugar
1/2 teaspoon Kosher salt
1/2 cup white chocolate chips
1/2 cup frozen wild blueberries
1/4 cup cold unsalted butter, plus 1 tablespoon reserved
2 large eggs
1/3 cup buttermilk
coarse sugar
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and then set side.
In a large bowl, sift together the flour, baking powder, sugar and salt (a wire whisk is great for this). Using a pastry cutter or two knives, cut the 1/4 cup of cold butter into the flour mixture until it looks like coarse crumbs. Fold in the white chocolate chips and blueberries.
In a small bowl, whisk together the eggs and buttermilk until well-combined. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir gently from the inside  out until the dry ingredients are all moistened. The dough will be crumbly.
Turn out the dough onto a floured board and with floured hands, pat into a 3/4-inch thick circle. Using a pizza wheel, cut into eight triangles. Carefully move from the cutting board to the prepared baking sheet. I use an offset spatula, which is perfect for it.
Melt the remaining tablespoon of butter and brush the tops of the scones with it. Sprinkle with coarse sugar.
Bake for 18-20 minutes, until cooked through and just starting to turn golden at the peaks.
Enjoy hot from the oven or let cool and store in an airtight container at room temperate for up to two days.

French Toast Cupcakes

Ingredients

FOR THE STREUSEL
1/2 cup brown sugar, packed
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoon cold unsalted butter, cut into chunks
FOR THE CUPCAKES
3 cups all-purpose flour
2 cups sugar
1 tablespoon baking powder
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup sour cream
4 eggs
1 tablespoon vanilla extract
To make the streusel: In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.
Cover and freeze while you prepare the cupcakes.
If you're not using the streusel right away, refrigerate it until ready to use.
To make the cupcakes: Pre heat oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.
In a large bowl, or the bowl of a standing mixer, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the butter, sour cream, eggs, and vanilla and mix well, until the mixture is smooth, about 30 seconds. Get rid of any remaining flour by stirring the mixture by hand, with a spatula.
Place two tablespoons of batter in each prepared baking cup. Divide the streusel evenly among the cupcakes, and sprinkle each it on one. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Frost with Maple Syrup Butter cream Frosting

Maple Butter Cream Frosting

Ingredients
1 cup unsalted butter softened
1 lb. confectioners' sugar
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1/3 cup maple syrup
2 tablespoons heavy cream
Beat the butter on high speed until light and fluffy. Beat in the sugar until combined. Stir in the vanilla, sugar, and syrup. Add the heavy cream and whisk on high for 4 minutes.