When you operate a Bed and Breakfast like we did for so many years, you do get and use, many recipes for muffins. Here is a nice one and I am sure it will become a favourite.
- 2 tbsp. flour
- 1 tbsp. dark brown sugar
- 1 1/2 tsp. melted butter
- 1 3/4 cups flour
- 1 1/2 tsp. baking power
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. grated fresh ginger
- 1/4 tsp. allspice
- pinch of salt
- 2 eggs
- 2/3 cup Crisco oil
- 1/2 cup buttermilk
- 1/2 cup sugar
- 1/4 cup dark brown sugar, packed
- 2 cups grated Heritage carrots
- 2 tbsp. dried and salted pumpkin seeds
Preheat oven to 375 degrees. Spray a 12 cup muffin pan with Pam or equivalent.
To make the streusel, combine the flour and brown sugar in a small bowl. Add the butter and mix with a fork until crumbly. Set aside.
Sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice and salt into a large bowl.
Beat together the eggs,oil, buttermilk, brown and white sugar and vanilla in a medium size bowl until well mixed. Slowly add the flour mixture until just combined and then add the grated carrots.
Divide equally into the 12 cup tin and sprinkle the tops with the streusel. Bake for approximately 20 minutes and then cool in the pan for about 8-10 minutes. Remove and serve warm with butter and a cup of freshly made coffee. You can even call a friend to come over IF you want to share.
If you want, you could add a cream cheese icing. It truly is not necessary for this muffin.
Buttermilk Pie – New Orleans Style
- You probably have never tasted anything as scrumptuous as this dessert. When the server at the Oak Alley Plantation gave this as one of the choices for dessert at our luncheon 6 out of 7 chose it. The 7th was allergic to corn and this has cornstarch in it.
It is so easy to make but just taste it…….yummmmmmmm!
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- 2 cups sugar
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. pure vanilla extract
- 2 tbsp. cornstarch
- 1/2 cup melted butter
- 3 large eggs, room temperature
- 1 cup buttermilk, at room temperature
- unbaked pastry shell – 9 inch
Preheat oven to 350 degrees. In a bowl, combine the sugar, spices, vanilla, cornstarch, butter and eggs and beat on slow speed until the batter is blended and uniform.
Add the buttermilk and mix really well. Pour into an unbaked 9 inch pastry shell and bake for 40 minutes until it has set and is brown on top.
Add a dollop of ice cream or whipped cream on the side with a fresh strawberry on top.
This is absolutely THE best.
Corn Cakes with Roasted Tomatoes
We always try to find and try new foods and combinations of foods to serve our guests. This is a new appetizer and, because fresh corn on the cob is used, is a terrific one.
- 1 large zucchini, grated coarsely
- 3 tbsp. butter
- 2 cups fresh corn kernals (3 cobs)
- 1/3 cup cornmeal, finely ground
- 2/3 cup flour
- 1 tbsp. sugar
- 1 1/2 tsp. baking powder
- pinch of salt and pepper
- 2 large eggs, beaten
- 2/3 cup buttermilk
- 2 tbsp. olive oil
- 20 cherry tomatoes
- 1/2 cup goat cheese, crumbled
- 3 slices of crisp bacon per person
In a sieve, place the zucchini over a bowl and mix in a pinch of salt. Let it drain for about 30 minutes. With a wooden spoon, press down to extract all the excess water. Throw water away.
Melt 1 tbsp. of butter in pan and add the corn and cook for about 5 minutes, until it begins to caramelize, Set aside to cool down.
In a large bowl, using a wooden spoon, stir together the dry ingredients, and then stir in the eggs, buttermilk, cooled corn and zucchini, Let rest for about 5-6minutes.
Preheat broiler, place tomatoes on a parchment lined cookie sheet and drizzle with olive oil. Broil only until they start to split.
In a large frying pan, melt 1 tbsp. butter and drop 1/4 cup of the batter into the pan, cooking for about 3 minutes each side until golden. Add more butter, if needed, for each batch,
To serve, divide the warm cakes on each plate, and top with a sprinkle of the cheese. Place a cluster of the tomatoes beside the cakes and serve each plate with 3 slices of crisp bacon.
Serve this with a glass of Prosecco. Yummy!
Creamy Pecan Sauce for Pasta
This sauce has such great flavour, you will want pasta every night for dinner.
- 1 cup toasted pecans, chopped
- 1 slice Dempster’s multigrain bread
- 2/3 cup of buttermilk
- 1 tsp. dried thyme leaves
- 1 minced garlic clove
- 1/3 cup of grated Asiago cheese
- 3 tbsp. extra virgin olive oil
- pinch of salt
- pinch of pepper
- pasta for 6 (your choice)
On a parchment lined cookie sheet, toast the pecans in a 350 degree oven for about 8 minutes. Set aside.
While cooking the pasta to al dente, start the sauce.
Combine the bread and the buttermilk in a small bowl and let sit for about 5 minutes. In a blender, place the bread mixture, 3/4 of the chopped pecans, thyme, garlic and cheese. Blend until smooth and season with salt and pepper.
Drain the pasta, saving about 1/2 cup of the liquid. Add the nut mixture to the pasta, adding only enough of the cooking liquid to make the sauce creamy.
Put in a pretty bowl, sprinkle the remaining chopped pecans and more cheese on top. The oohs and ahhs will be so worth it.
Now, would you like a glass of wine? Red or White? Done…..
Ricotta Cheese, Homemade
Who knew this would be so simple. No, it is not an April Fool’s joke, it is definitely for real.
Make it the night before using and keep it chilled.
- 8 cups whole milk
- 2 cup buttermilk, 2% fat content
- thermometer
- cheesecloth
Put 4 layers of cheesecloth in a colander, leaving the sides overhang.
Combine the milk and buttermilk in a large saucepan and attach a deep dry thermometer on the side and cook on high heat. Constantly stir this or you will get clumps. When the temperature is about 175 degrees, the curds will separate from the liquid (whey) and float to the top. Turn off the heat.
Using a slotted spoon, remove the curds to the cheesecloth and gather the ends up. Gently squeeze out the liquid, making sure not to press too hard or it will be far too dry.
Return the wrapped ball to the colander and let it rest about 25-30 minutes.
Transfer this to a bowl, sprinkle lightly with a pinch of salt and mix to combine. Cover with plastic and keep in the refrigerator overnight. Absolutely yummy.
Fingerling Potato Salad
This little delight will serve 4, so adjust when you have more around the table.
- 1 1/2 lbs fingerling potatoes
- 2 tbsp. capers
- 2 tbsp. fresh dill, chopped
- 1/4 cup dressing (below)
Boil potatoes until they are fork tender (about 12-15 minutes). Strain and cut in half, lengthwise.
Put in a bowl, add the remaining ingredients and make the dressing below.
Dressing
- 1/4 cup creme fraiche
- 1/4 cup buttermilk
- 1 tbsp. grainy mustard
- 1 lemon, reserve juice and zest
- pinch each of salt and pepper
- 1/4 cup olive oil
Whisk these ingredients together and toss with the salad. Refrigerate any leftover dressing. The dressing will keep for no more than 10 days.
Savory Pecan Scones
Anything with pecans, to me, means comfort food. These are a wonderful scones mixed with cheese and herbs…….yummy-yummy.
You will need:
- 1 cup toasted, coarsely chopped pecans
- 2 1/4 cups flour
- 2 tsp. baking powder
- 1/4 cup finely ground toasted pecans
- 1/2 tsp. baking soda
- pinch of salt
- 1/2 cup cold butter
- 1 cup shredded Gruyere cheese
- 1/2 tsp. dried thyme, crushed
- 1 egg, beaten
- 1 cup buttermilk
- 1 1/4 tbsp. honey
- 1 tbsp. mustard
- Shredded cheese for topping
Preheat oven to 375 degrees.
In a large bowl combine flour, ground pecans, baking powder, soda and salt.
Using a pastry blender cut in butter until mixture looks like a coarse meal. Stir in the Gruyere cheese, chopped pecans and thyme. Make a well in the centre of the flour mixture.
In a small bowl, beat the egg, buttermilk, honey and mustard. Add all at once to the flour mixture.
Turn dough out onto a lightly flolured surface. Knead gently 10-12 strokes until nearly smooth. Divide in half. Roll and pat into 2- 6 inch circles. Cut each circle into 6 triangles. Place the triangles on a parchment lined cookie sheet and bake for about 20 minutes or until golden.
Transfer to a cooling rack. Serve warm. You could, at this time, drizzle a little honey over the top of each scone.
Now, make a pot of tea/coffee, grab a good book/friend and enjoy a quiet time.
Truly yummy-yummy
McLaren’s Cheese Biscuits
These are amazing biscuits to serve with dinner. Would be a great enhancement to the Ginger Lamb Loin dinner. This recipe makes 12 biscuits.
- 6 tbsp butter, melted
- 3 3/4 cups flour
- 1 1/2 tbsp baking powder
- 1 1/2 tsp. baking soda
- generous pinch of salt
- 1/2 cup cold butter, cut in small cubes
- 2 1/2 cups McLaren’s cheese (red tub)
- 1 3/4 cups buttermilk
Preheat oven to 425 degrees. Brush large muffin tins with the melted butter, reserve remaining to brush on the baked biscuits.
In a mixer, pulse the flour, baking powder, baking soda and salt to combine. Add 1/2 cup of the chilled butter again pulsing until coarse meal forms. Transfer to a large bowl and fold in the cheese. This cheese must be broken into smaller pieces. It is so creamy it won’t grate.
Add the buttermilk and mix only until blended. This will be sticky. Divide into the muffin tins (approximately 1/2 cup each).
Bake until golden brown (25-30 minutes) and brush with remaining melted butter. Let them cool in the pan for about 10 minutes and serve warm.
In a word…scrumptuous.