Rice Pudding

6-8 servings

INGREDIENTS

2 c. cooked rice
2 c. milk
1 Tbs. cornstarch
1/4 tsp. salt
1/2 c. sugar
2 eggs
pinch of nutmeg
pinch of cinnamon
1 tsp. vanilla

DIRECTIONS

Combine milk, cornstarch, salt, sugar, egg, nutmeg, & cinnamon in a pot.  Whisk to combine.  Heat over medium heat, stirring constantly, until the mixture thickens.  Turn heat to low, stir in the rice and heat through.   Remove from heat and add vanilla.  Serve warm or cold.

NOTES
This is a great way to use up leftover rice!

Quiche

 INGREDIENTS

1 unbaked pie crust, 9" deep dish

6 eggs

3/4 c. whole milk

3/4 c. heavy cream

1/2 tsp. salt

1/4 tsp. pepper

1 c. shredded cheddar cheese*

2 c. add ins - ham, peppers, onion, mushrooms*

*feel free to mix these up!

1.  Prepare your pie crust and partially blind bake.  Preheat oven to 375.  Line the crust with parchment paper and pie weights (or beans!)  Bake for 15 minutes.  Remove from oven and remove weights and parchment paper.  Book for an additional 7 minutes.  Reduce the heat to 350.

2.  While the pie crust is cooking, prepare the filling.

3.  Dice the veggies and sauté them in some butter until tender.

4.  Mix the eggs, milk, cream, salt & pepper well.  Add the cheese and the fillings and stir to combine.

5.  Pour the filling into the pie crust.  Bake in the 350 degree oven for about 40-50 minutes.  The center should be just set.  Remove from the oven and allow to cool for at least 15 minutes before serving.  

from sallysbakingaddiction.com

Biscuits & Gravy

3 c. flour
1/2 tsp. baking soda
1 1/2 Tbs. baking powder
1 tsp. salt
9 Tbs. cold butter cut into pieces
1 1/2 c. buttermilk

1.  Preheat oven to 450 degrees.  Combine the dry ingredients in a bowl.  Cut the butter into the flour using a pastry cutter until the mixture is like course crumbs.

2.  Pour in the buttermilk and mix until just combined.  Don't overmix.

3.  Scrape the dough out onto a lightly floured surface.  Gently pat the dough to 1/2 inch thick.  Gently fold the dough in half repeating 4-5 times and pressing it gently to 1 inch thick after the last fold.

4.  Use a round cookie cutter to cut into circles.

5.  Line a cookie sheet with silpat liner or parchment.  Place the biscuits on the pan barely touching each other.

6.  Bake for 10-12 minutes or until the biscuits are lightly golden.  Make your gravy following the directions below.

For the Gravy:

1 lb. maple sausage
4 Tbs. butter
1/2 c. flour
4 c. milk

1/2 tsp. salt

1/4 tsp. pepper

1.  Brown the sausage over medium-high heat in a large skillet, breaking into small pieces.

2.  Once the sausage is cooked through, add butter to pan.  Once the butter is melted, add the flour, stirring for 1 minute to combine.

3.  Add 2 cups of milk, stirring constantly, until mixture thickens.  Season with salt and pepper to taste. Continue to cook and add milk until it is the consistency you like.

4.  Cut biscuits in half and serve with gravy on top.

Maple Pecan Praline Scones

Scone recipe:
2 c. all-purpose flour
1/3 c. packed brown sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 c. cold butter, cut into 1 Tbs. size pieces
1 c. maple pecan praline crumbs (recipe below)
1/2 c. buttermilk
1 egg, lightly beaten
1 tsp. vanilla
1 Tbs. milk

For the glaze:
3/4 c. powdered sugar
2 Tbs. maple syrup
1-2 Tbs. milk

Maple Pecan Pralines:
1 c. brown sugar
2 Tbs. maple syrup
2 Tbs. heavy cream
1/2 tsp. vanilla
1/2 c. coarsely chopped pecans
pinch of salt
2 Tbs. butter


1.  Make the Pralines:
Line a baking sheet with parchment paper, set aside.

In a medium saucepan, combine the brown sugar, maple syrup, cream, and salt.  Warm over medium-high heat until boiling.

Lower heat and continue to cook until the sugar is dissolved and mixture is smooth and bubbly.  Add the nuts and butter, simmer for 5 more minutes.  Turn off the heat, add the vanilla.

Pour mixture onto parchment paper.  Cool completely.  (You can throw them in the fridge/freezer!). Once cooled, break into small pieces.

2.  For the Scones:
Preheat oven to 425 degrees.

Line a baking sheet with parchment paper or silpat.

In a bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.  With a pastry blender (or your fingers if you don't have one), cut in the butter until mixture resembles a course meal.

Stir in the maple praline crumbs.

Make a well in the center of the mixture and add buttermilk, egg, and vanilla.  Stir until just combined (you want the ingredients to be mostly wet, but they may not stick together in a ball, that's okay).

Transfer dough to a lightly floured work surface and form into a ball.  Pat into an 8" circle and cut into 8 wedges.

Place on prepared baking sheet.  Brush each wedge with milk.   Bake scones until golden brown, 12-15 minutes.

3.  Prepare glaze:

Mix together the powdered sugar, maple syrup, and milk.  Add a tiny bit more milk if needed, it should be a pourable consistency.

When scones are done, remove from oven and cool on pan for 5 minutes.
Remove from pan to a wire rack.
Top with glaze and more praline crumbs!

Peanut Butter Chocolate Chip Scones

Scone recipe:

2 c. all-purpose flour
1/3 c. packed brown sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 c. cold butter, cut into 1 Tbs. size pieces
3/4 c. semi sweet chocolate chips
1/2 c. buttermilk
1 egg, lightly beaten
1 tsp. vanilla
1 Tbs. milk

For the glaze:

3/4 c. powdered sugar
2 Tbs. milk
2 Tbs. creamy peanut butter
1/2 tsp. vanilla

Preheat oven to 425 degrees.

Line a baking sheet with parchment paper or silpat.

In a bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.

With a pastry blender (or your fingers if you don't have one), cut in the butter until mixture resembles a course meal.

Stir in the chocolate chips.

Make a well in the center of the mixture and add buttermilk, egg, and vanilla.  Stir until just combined (you want the ingredients to be mostly wet, but they may not stick together in a ball, that's okay).

Transfer dough to a lightly floured work surface and form into a ball.  Pat into an 8" circle and cut into 8 wedges.

Place on prepared baking sheet.  Brush each wedge with milk.

Bake scones until golden brown, 12-15 minutes.


Prepare glaze:

Place peanut butter in a small microwave safe bowl.
Warm the peanut butter for 20 seconds.
Add the powdered sugar, milk, and vanilla.
Stir to combine.
Add a tiny bit more milk if needed, it should be a pourable consistency.


When scones are done, remove from oven and cool on pan for 5 minutes.
Remove from pan to a wire rack.
Top with glaze.

from: afarmgirldabbles.com

Apricot Syrup

*you can use this method to make ANY kind of syrup!

Apricots (or other fruit)
classic jelly pectin
sugar
lemon juice (only if using apricots or peaches)

Blanch the apricots to remove the skins:

Drop the apricot in boiling water for 1-2 minutes, remove from boiling water and place directly into ice cold water.  The skins should come off easily!

Puree the fruit in a blender.

Follow the directions on the classic jelly pectin, except add TWICE the amount of fruit.  You may also need to add more sugar, to taste and/or decrease the lemon juice to taste.

Vanilla Almond Granola

5 c. old fashioned rolled oats
1 1/2 c. sliced almonds
1 tsp. cinnamon
1/4 tsp. salt
1 c. pure maple syrup 
1/2 c. melted coconut oil
1/2 tsp. almond extract
2 Tbs. vanilla extract (yes, 2 Tbs)

Preheat oven to 300 degrees.  Line a large baking sheet with parchment paper.

Toss the oats, almonds, cinnamon, and salt in a large bowl.  Set aside.  In a medium bowl, whisk the maple syrup and melted coconut oil together until combined.  Whisk in the almond and vanilla extracts.  Pour over the oats and toss to coat.

Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely- the air will help the granola obtain a crunchy texture.

Store in an airtight container at room temperature for up to 3 weeks.

You can add in other things after you make this basic recipe.  I loves crasins and white chocolate chips!
{from Sally's Baking Addiction}

Frozen Peach Pie Filling

This is great to have on hand to make a pie or use in crepes or on top of pancakes!

3 c. sliced peaches
7/8 c. sugar
3 Tbs. instant clear gel

Stir together.  Scoop into a bag and freeze.

Caramel Apple Cinnamon Rolls

Make one batch of cinnamon roll dough

Combine in a saucepan:
3 Tbs. butter
3 c. diced apples
3 Tbs. sugar
1 tsp. cinnamon

Cook over med-low heat for 15 minutes, until apples are soft.

While the apples are cooking, roll out the dough into a large rectangle.  Melt 4 Tbs. butter and mix with 1/4 c. brown sugar.  Spread over dough.   Sprinkle with cinnamon.

When apples are done, spread them on top of the dough.

Roll up, cut about 1.5" thick (I like to use dental floss wrapped around the dough and pull it) and place on cookie sheet.  Rise 15-20 minutes (longer if needed).

Bake at 375 degrees for 12-15 minutes.

Serve with caramel frosting:

Melt and cook in a saucepan for 2 minutes:
4 Tbs. butter
1/2 c. brown sugar

Remove from heat and add:
3 Tbs. cream
1 c. powdered sugar
1 tsp. vanilla
1/2 tsp. salt

Cool and serve on top of rolls.

Oatmeal Muffins

*You can substitute sour cream for the yogurt if you don't have it on hand.  I have also added over ripe bananas in the place of some of the yogurt for banana oatmeal muffins.

Makes about 18 muffins.

Crumble topping:
3/4 c. whole wheat flour
1/2 c. rolled oats
1/2 c. brown sugar
1/2 tsp. salt
1/3 c. butter, melted

Muffin batter:
1 c. rolled oats
3/4 c. flour
3/4 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1/4 c. applesauce
1/2 c. brown sugar
1 1/2 c. plain/vanilla yogurt
2 eggs

Get your crumble topping started first.  Use a fork to combine the flour, oats, sugar, and salt in a bowl.  Stir in the melted butter.  Cover bowl and place in the freezer for about 10 minutes.

Preheat oven to 350.

In a medium bowl, combine the oats, flours, baking soda, and salt.  Set aside.

In a medium size microwave safe bowl, melt the butter.  Add the sugar.  Whisk in the applesauce and yogurt and eggs.  Mix well.  Add to the dry ingredients and stir until just combined.

Pour the batter into greased muffin tins, filling 3/4 full.  Pull the crumble topping from the freezer and break it into small pieces.  Sprinkle on top of each muffin, pressing it gently into the batter a little bit.

Bake about 30 minutes.  Let cool a few minutes in the pan, then turn out onto a cooling rack.

from 101cookbooks.com

Christmas Morning Orange-Coconut Rolls

Rolls:
1 Tbs. yeast
1/4 c. water
1/4 c. sugar
6 Tbs. melted butter
1 tsp. salt
2 eggs
1/2 c. sour cream
2 3/4 c. flour

Soften yeast in warm water.  Stir in remaining ingredients, except for the flour.
Gradually add flour.
Cover and let rise 2 hours.

Filling:
3/4 c. sugar
2 Tbs. grated orange rind
3/4 c. toasted coconut (plus more for glaze)
2-4 Tbs. melted butter

In a small bowl, mix sugar, coconut, and orange rind.  Divide dough in half.  Roll into 12-inch circle.
Spread with 1-2 Tbs. melted butter.  Sprinkle with half of filling.
Cut like a pizza, roll up into crescents.
Repeat with other half of dough and filling.

Place on a cookie sheet, not touching.  Let rise 1 hour.

Bake at 350 degrees for 15-20 minutes.

(You can also roll up like cinnamon rolls and bake in a 9x13 inch pan and bake for 20-23 minutes.)

Glaze:
3/4 c. sugar
2 Tbs. orange juice
1/2 c. sour cream
1/4 c. butter

Mix together in a small saucepan over med-high heat.  Boil for 3 minutes.
Glaze rolls and sprinkle with toasted coconut.

{from Jen Hatch}

Lemon Buttermilk Pancakes

*These are delicious with the lemon, but we often just make them as buttermilk pancakes by omitting the lemon.

1 Tbs. sugar
zest of one lemon
2 Tbs. butter, melted and slightly cooled
1 c. buttermilk

1 egg
1 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

In a small bowl rub the lemon zest into the granulated sugar until pale yellow and fragrant. In a large bowl, whisk together the egg, buttermilk and butter.  Add the flour, sugar, baking powder, baking soda and salt.  Stir until just combined.  The batter will be a bit lumpy…make sure not to overmix.

Bake on griddle over medium heat.

We love to eat these with fresh blueberries and whipped cream on top!

from: beckybakes.net

Yeasted Waffles

*these are my very favorite waffles!  They are crispy on the outside and light and fluffy on the inside with a slightly sour dough type taste to them!

2 c. milk
2 1/4 tsp. yeast
1/2 c. warm water
1/2 c. butter, melted
1 tsp. salt
1 Tbs. sugar
3 c. flour
1/2 tsp. vanilla
3 eggs, slightly beaten
1/2 tsp. baking soda

In a small bowl dissolve the yeast in warm water.  Let stand until creamy, about 10 minutes.  Meanwhile, warm the milk until just bubbly (I just warm it in the microwave for a minute or two).

In a large bowl, combine warm milk, yeast mixture, butter, salt, sugar, and flour.  Mix well until batter is smooth.  Cover and let stand at room temperature overnight.

The following morning, stir beaten eggs and baking soda into batter.  Beat well.

Makes about 6-8 waffles.

from www.afarmgirlsdabbles.com

Blueberry Buckle

1 c. sugar
1/2 c. butter
1 egg
1/4 tsp. salt
1 c. all purpose flour
1 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. nutmeg
1/2 c. milk
1/2 c. sour cream
2 c. blueberries

Topping:
1/2 c. sugar
1/4 c. all purpose flour
1/4 c. whole wheat flour
1/4 c. butter
2 tsp. cinnamon

Cream the sugar and the butter in a mixer.  Add the egg and mix well.  Sift the dry ingredients and add them to the butter/sugar mixture, alternating with the milk and sour cream.  Mix well.  Fold in the blueberries and pour the batter into a greased/floured 9x13 inch pan.

Topping:  Combine all of the ingredients using a pastry blender, fork, or in an electric mixer with the paddle attachment.  Sprinkle over the batter.

Bake at 375 degrees for 35-45 minutes.

from Michelle Wright

Apple Cinnamon Steel Cut Oats

1 1/2 c. steel cut oats
4 1/2 c. water*
2 apples, peeled and chopped
6 oz. applesauce
3 Tbs. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1/8 tsp. salt

Spray the slow cooker with non-stick cooking spray.  Combine all ingredients and pour into slow cooker. Cook on low for 6 hours.  *You can use more water if you like your oatmeal more on the runny side.

We like to eat it with fresh chopped apples and non-fat half-n-half on top.

Adapted from goodlifeeats.com

Cinnamon Rolls or Orange Rolls

INGREDIENTS:

1 1/8 c. warm water
1/4 c. sugar
1/3 c. oil
2 Tbs. yeast
1 tsp. salt
1 egg
3 1/2 c. flour

4 Tbs. butter
brown sugar (about 1 c.)
cinnamon (about 1 Tbs.)

Combine the water, sugar, and yeast.  Let sit for about 10 minutes, or until foamy.  

Add the oil and egg, stir.  Add the salt and flour.  Mix well.  (dough will be slightly sticky).  Place the dough in a clean, greased bowl, cover and let rise until double (about an hour).

Transfer the dough to a floured surface.  Roll the dough into a large rectangle (not too thin).  Soften the butter then spread over the dough.  Sprinkle the brown sugar and cinnamon over the buttered dough.

Roll the dough up.  Cut into 1” sections (dental floss is the best!).  Place on greased cookie sheet leaving just a little space in between rolls.  Let rise about 30 minutes.  Bake at 375 degrees for 12-15 minutes.

Top with cream cheese frosting:
4 oz. cream cheese
3 Tbs. butter, softened
1 c. powdered sugar
1 Tbs. milk

Orange Rolls and Frosting
Inside:
combine the following and spread onto rolled dough:
6 Tbs. butter, softened
1 c. sugar
zest of one orange (reserve 1/4 for frosting)

Frosting:
Juice of one orange
1 lb. powdered sugar
milk to thickness
1/4 zest of orange

Pumpkin Cream Cheese Muffins

*Makes 24 muffins

For the muffins:

3 c. flour

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground cloves

1 Tbs pumpkin pie spice*

1 tsp. salt

1 tsp. baking soda

4 eggs

1 1/4 c. vegetable oil

2 c. sugar

2 c. pumpkin puree

For the filling:

8 oz. cream cheese, softened

1 c. powdered sugar

For the streusel topping:

1/2 c. sugar

1/4 c. flour

4 Tbs. cold butter, cubed

1 1/2 tsp. cinnamon

Prepare the filling 2 hours before making the muffins:

combine the cream cheese and powdered sugar and whip until smooth. For into a log on a plastic wrap or greased foil, making sure the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, about 2 hours.

To make the muffins, combine the flour, spices, salt, and baking soda in a medium bowl. Mix well and set aside. In another large bowl combine the eggs, vegetable oil, sugar, and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.

To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Preheat the oven to 350 degrees. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press (don't press all the way to the bottom but just slightly into the batter.) Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (only about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.

*If you don't have pumpkin pie spice use the following combination: 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. nutmeg, and 1/8 tsp. cloves. Mix together and you have the equivalent of 1 tsp. pumpkin pie spice. Note that this recipe calls for 1 Tbs, so you will need to triple these amounts! :)

from Mel's Kitchen Cafe

Bran Muffins

*This makes a ton of batter, but keep in mind that you can keep it in the fridge for up to 30 days.

4 c. wheat bran flakes (cereal) (or plain wheat bran)

2 c. All-bran (cereal) (or bran buds)

2 c. boiling water

4 c. buttermilk

1/2 c. melted butter

1/2 c. applesauce (no sugar added)

2 c. sugar

4 eggs

1 tsp. vanilla

5 c. whole wheat flour (you could do half white if you really wanted to)

4 tsp. soda

1 tsp. salt

Mix the bran flakes and All-bran in a bowl. Pour the boiling water over it and mix. Cool some, then add buttermilk, butter, applesauce, and sugar. Add the eggs one at a time, mixing in between. Add vanilla. Combine the flour, salt, and soda in a separate bowl and the add to the bran mixture.

Keep it in a sealed container in the fridge for up to 30 days. When you are ready to bake, grease or use cupcake liners in your muffin tin. Fill cups 3/4 of the way full.

Bake at 375 degrees for 14-16 minutes.

from Grandma Johnson (altered slightly by melskitchencafe.com)

Almond Poppy Seed Bread or Muffins

*I like to half the recipe and use the batter to make muffins.

1 1/8 c. vegetable oil

2 1/4 c. sugar

1 1/2 c. milk

3 eggs

1 1/2 tsp. baking powder

1 1/2 tsp. salt

1 1/2 tsp. poppy seeds

1 1/2 tsp. vanilla extract

1 1/2 tsp. almond extract

3 c. flour

Mix all ingredients in a large bowl; beat for 2 minutes with mixer. Pour into two greased and floured loaf pans. Bake at 350 degrees for 45-50 minutes or 14-18 minutes for muffins. Cool some and top with glaze:

Glaze:

1/4 c. milk (or orange juice)

3/4 c. powdered sugar

1/2 tsp. vanilla extract

1/2 tsp. almond extract

from Fruit Heights 8th Ward Cookbook, Elizabeth Nielson

Buttermilk Syrup

1/2 c. unsalted butter

1 c. sugar

1/2 c. buttermilk (make your own*)

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. vanilla

In a medium sized saucepan (make sure it isn't too small, the syrup expands when you ad the baking soda) combine butter, sugar, and buttermilk. Bring to a boil, stirring constantly. Remove from heat and mix in vanilla, baking soda, and salt. For a thicker syrup, before removing from heat, continue to boil until you get the desired consistency. Serve and enjoy!

*make your own buttermilk: place 1/2 Tbs lemon juice in measuring cup and then fill to 1/2 c. mark with milk

from prettylilposies.blogspot.com