Muffins/Scones

Cranberry Orange Scones with Glaze

(recipe makes 8 large or 10 smaller scones)

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2 1/2 sticks butter, cut into a small dice and chilled in the freezer

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4 C flour
1/4 C sugar
2 T powder
2 t salt
1 t cinnamon

The best cinnamon. Available online.

The best cinnamon. Available online.

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4 eggs
Zest from one orange
1 t orange extract

1 1/2 C fresh cranberries, cut in half

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Heavy cream

Egg wash (one egg beaten with 1/4 C heavy cream, mix well with a fork)

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Glaze:

Juice from one orange
1 C powder sugar
1/2 t cinnamon
(Combine ingredients and whisk until smooth. Add additional amounts of powdered sugar to achieve a thick, smooth consistency.)

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Place eggs, extract and zest into a pourable container.
In the bowl of a stand mixer, place flour, sugar, baking powder, salt and cinnamon. Using the paddle attachment, stir to combine well. Break up chilled butter pieces into the flour mix making sure to avoid large clumps of butter. Pulse mixer to combine. Add eggs to the flour/butter mix, one at a time, while pulsing the mixer to incorporate. Add cranberries…always pulsing the mixer to combine. The dough will look “sandy”. Add small amounts of cream while pulsing the mixer to combine. You just want to pull the dough together. It should not be wet.

Evenly press dough into a 10-inch cake pan that has been sprayed with non-stick baking spray.

Place dough in the freezer for about 15 minutes.

Preheat the oven to 400 degrees. Remove dough from freezer and invert the cake pan onto a wooden cutting board that has been lightly floured. Cut dough into 8 or 10 portions. Place portions on a baking sheet that has been sprayed with non-stick baking spray. Brush tops of scones with egg wash. Place into oven and bake for 12 minutes. Rotate baking sheet and cook for another 12-13 minutes or until the thickest part of the scone feels “set”. Remove scones and allow cooling for about 10 minutes on the baking sheet. Then, remove scones to a cooling rack for further cooling. Once cool, drizzle with glaze.

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Cranberry Pistachio Bread

(recipe makes 5 smaller loaves)

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3 C flour
1 T baking powder
1/2 t baking soda
1/2 t salt

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1 1/2 C fresh cranberries, cut in half
3/4 C pistachios

10 T butter, softened
Zest from 2 oranges
1 C sugar
2 t orange extract

1 1/2 C plain yogurt

Turbinado sugar for topping

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In a mixing bowl, combine flour, powder, soda and salt. Whisk to combine. Add cranberries and pistachios. Stir to combine.

In the bowl of a stand mixer, add butter and orange zest. Using the paddle attachment, beat until smooth and well combined. Add sugar and orange extract. Beat until smooth and lightened.

With machine on lowest speed, add flour mix and yogurt alternately beginning and ending with the flour mix. Finish incorporating by hand.

Divide mix evenly into loaf pans that have been sprayed generously with non-stick baking spray. Sprinkle a generous amount of turbinado sugar on tops of loaves. Place loaves into a preheated 375 degree oven. Bake for 15 minutes, rotate baking sheet and bake for another 15 minutes or until just set on top. Remove loaf pans to a cooling rack for about 10 minutes before unmolding.

Cheddar Dill Biscuits

(makes 14-16 small biscuits)

2 C self-rising flour
1 C Wondra flour
1/4 t baking soda
1/2 t salt
2 T sugar

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1/2 C sharp cheddar, finely grated
2 T fresh dill, finely chopped

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6 T Crisco shortening, chilled and diced into small pieces

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2 C buttermilk

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1 C all-purpose flour for shaping
2 T butter, melted for biscuit tops
Fresh cracked black pepper

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In a bowl, combine self-rising flour, Wondra, soda, salt and sugar. Mix well with a whisk. Add cheddar and dill mixing well. Add chilled Crisco pieces and mix in well with your finger tips until flour is crumbly looking. (I like to place flour mix and Crisco pieces in the freezer for 20 minutes or so. Then, once everything is very cold, begin working the shortening into the flour. Add the buttermilk to the flour mix in 1/2 C increments and carefully fold. You may not need all 2 C of the buttermilk. You do want a wet batter. (see photo)

Using an ice cream scoop, portion out the dough and drop it into the bowl of all-purpose flour. Toss the biscuit in the flour until it is evenly coated. Shake off excess. Place biscuit into a Pyrex pie pan that has been coated with non-stick baking spray. Continue making biscuits until your pie pan is full. The biscuits should snuggle up to each other. Brush tops with melted butter. Add a few cranks of fresh black pepper on top and you have the start of the best biscuit you will ever eat.

Place biscuits into a preheated 425 degree oven and bake for 25 minutes. They should be nicely browned. Remove to a cooling rack and wait for about 10 minutes before sliding the entire biscuit form onto the cooling rack. Pull biscuits apart and just try to eat only one.

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Herbed Cheddar Beer Bread

(recipe makes one loaf)

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2 1/2 C flour
2 T sugar
1 T baking powder
1 1/2 t baking soda
1 t salt
1 1/2  t dried sage
1 C grated sharp cheddar cheese
1 – 12 ounce bottle of beer, room temperature

2 T butter, melted

Sift flour, sugar, baking powder, soda and salt into a large mixing bowl. Add sage and mix well. Add cheddar cheese and mix well. Break up any clumps of cheese. Add beer and stir to combine. Spoon batter into a loaf pan that has been sprayed with non-stick baking spray. Drizzle melted butter over the top of the loaf. Place into a preheated 375 degree oven and bake for 30 minutes. Rotate and bake for an additional 25-30 minutes. Bread will be dark golden in color. The aroma! Remove to a baking rack and allow cooling for about 30 minutes before slicing.

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Skillet Cornbread

1 C yellow cornmeal

1 C flour

1 T baking powder

2 T sugar

1 t salt

¼ t cayenne pepper

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1 C buttermilk

¼ t baking soda

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2 eggs, room temperature (running warm water over eggs works)

5 T butter, melted

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1 T Crisco shortening

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Ok, so I don’t have the coveted iron skillet that has been perfectly seasoned with years of kitchen love. This stainless sauté pan worked nicely.

Preheat oven to 400 degrees. Place a skillet in the oven to heat. While this is heating, make your batter. Place cornmeal, flour, baking powder, sugar, salt and cayenne in a mixing bowl and whisk to mix well. In a separate container, place buttermilk and baking soda. Stir to combine. In another bowl, combine eggs and butter. Gently mix. Add both liquid mixes to the dry mix. Fold together. Remove skillet (careful!) from the oven and drop the shortening into the pan. It should be sizzling hot. Swirl shortening around to evenly coat the bottom of the skillet. Spoon cornbread batter evenly into the hot skillet. Place back into oven and bake for 16 minutes, rotate and cook another 15 or so minutes or until the cornbread is golden brown. Remove and cool for about 15 minutes. (Make sure you leave a towel on the skillet handle as a reminder of the heat. It is easy to mindlessly grab the handle and do some damage!) Carefully loosen the cornbread and cool it further on a wire rack. However, it is important to remove the cornbread while it is still warm. Cooling on the rack insures a nice crisp crust. Slice and serve.

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I’m using this recipe for cornbread dressing. I like the ratio of flour to cornmeal and the not too sweet addition of 2 T sugar. Great crust.

Pumpkin Cranberry Muffins

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(recipe makes 6 extra-large muffins and 1 mini-loaf)

1 ¾ C flour

¼ t baking powder

1 t baking soda

¾ t salt

1 t nutmeg

1 t cinnamon

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Do you ever get distracted and wonder if you have put an ingredient in the bowl? Separate your measures. You can take inventory!

1 1/3 C sugar

½ C vegetable oil

Zest of half an orange

2 eggs

½ t vanilla

1 C pumpkin puree

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 1/3 C orange juice

1 C fresh cranberries, plus more for muffin topping

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In a mixing bowl, sift flour, baking powder, soda, salt, nutmeg and cinnamon. Mix well.

In the bowl of a stand mixer, add sugar and vegetable oil. Using the paddle attachment, mix well. Add zest and continue to mix. Place eggs and vanilla in a pourable container. With mixer running, add eggs one at a time mixing well after each addition. Add pumpkin and blend well.

With mixer on lowest speed, spoon flour mix into egg mix alternately with the orange juice. Begin an end with the flour mix.

Add fresh cranberries and mix by hand. Portion batter into a prepared muffin tin. I used the “Texas-sized” muffin tin with liners and one mini-loaf pan. A regular-sized tin will yield a least a dozen muffins or more. Press a generous covering of streusel topping on each muffin. Place additional cranberries on top of each muffin and gently press them into the batter. Place batter into a preheated 375 degree oven and bake for 16 minutes, rotate and continue baking for an additional 16 minutes or so. Bake until the tops are just set. Remove and cool on a wire rack.

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My neighbors love blog baking days.

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Orange butter, anyone?

Pear Ginger Muffins

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(makes 6 extra-large muffins and one mini loaf)

 2 ½ C flour

½ t salt

2 t baking powder

½ t baking soda

½ t ground ginger

½ t ground cinnamon

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1/4 C candied ginger, diced

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 ½ C vegetable oil

1 1/3 C brown sugar

Zest of one lemon

1 egg

2 t vanilla

1 C buttermilk

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2 Bartlett pears, ripe and diced into medium-sized chunks

In a mixing bowl, combine flour, salt, powder, soda, ginger and cinnamon. Whisk to combine. Add candied ginger pieces and mix into the flour mix making sure pieces are not sticking together. Impeccably clean hands work best!

In the bowl of a stand mixer, add oil, brown sugar and lemon zest. Using paddle attachment, mix well. Add egg and vanilla and continue to beat until smooth.

With mixer on slowest speed, spoon flour mix into sugar mix in batches alternating with the buttermilk. Begin and end with the flour. Avoid over working the dough with the mixer. You can finish the job by hand using the world-famous spoonula. Take dices of one pear and mix them into the batter by hand. Portion dough into molds that have been sprayed with non-stick baking spray. (I used one mini loaf pan and six Pyrex ramekins. A muffin tin will yield more. Just thought I’d make large muffins this time.) Take the second pear and press the diced pieces into the tops of each muffin. Place into a preheated 375 degree oven. Bake for 15 minutes, rotate and bake for an additional 12-14 minutes or until tops are just set to the touch. Remove to a cooling rack. Cool for about 15 minutes before unmolding. Cup of tea anyone?

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Super moist. Delicate crumb. Jolene’s favorite.

 

Chocolate Chip Muffins

Makes 12 medium-sized muffins and 3 mini-loaves

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2/3 C cocoa powder

1 ¾ C flour

1 t baking soda

1 t baking powder

¾ t salt

2 t instant espresso powder

1 C chocolate chips

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 1 stick butter, soft

Zest from half an orange

1 ¼ C brown sugar

2 eggs

2 t vanilla

2 t white wine vinegar

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 1 C whole milk

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In a mixing bowl, combine cocoa, flour, soda, baking powder, salt and espresso powder. Mix well with a whisk. Add chocolate chips and stir to combine.

In the bowl of a stand mixer, add butter and zest. Mix well using paddle attachment. Add brown sugar and mix well. In a pourable container, add eggs, vanilla and vinegar. With mixer running, add eggs , one at a time, mixing well after each addition. Beat on high-speed until well combined and fluffy.

With mixer on slowest speed, add flour mix and milk alternately beginning and ending with the flour. Do not over beat. Finish incorporating with your spatula or spoonula. (Have you bought one yet?) At this point, you can cover the batter with plastic wrap and portion later for baking.

Preheat oven to 350 degrees. Using an ice cream scoop, portion batter into a muffin tin that has been sprayed with non-stick baking spray. The chocolate chips do have a tendency to stick. Muffin liners are a fix for that. Bake for 12 minutes, rotate pan, and cook for an additional 10 minutes or until just set. These are best eaten the same day.

Serve with fresh raspberries, crème fraiche, zest and a drizzle of orange blossom honey. Great dessert.

Serve with fresh raspberries, crème fraiche, zest and a drizzle of orange blossom honey. Great dessert.

Jalapeno Cheddar Cornbread

Recipe makes one 9” X 13” Pyrex pan

3 C flour

1 C yellow cornmeal

¼ C sugar

2 T baking powder

2 t salt

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 3 eggs, lightly beaten

2 C whole milk

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 2 sticks butter, melted

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1 C grated sharp cheddar cheese

4 green onions, chopped

3-4 jalapenos, seeded and finely chopped

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In a large mixing bowl, combine flour, cornmeal, sugar, powder and salt. Mix well with a whisk. In a separate small bowl, add eggs and whisk lightly, just breaking the eggs up. Add milk to egg mix and stir lightly. Add egg mix to flour mix and fold in. Add butter and fold in until well mixed. Use a light touch. No vigorous stirring here. Chill baby. Add cheese, onions and jalapeno and fold in until evenly distributed in the batter. Pour batter into a 9” X 13” Pyrex baking dish that has been sprayed with non-stick baking spray. Place into a preheated 350 degree oven for 30 minutes. Rotate pan and bake for an additional 30 minutes. Allow 30 minutes cooling before cutting into squares.

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Thanks to Ina Garten for the recipe. Love this recipe as it is more “cakey”. Muffins can be made too.

 

Blueberry, Lemon and Ricotta Muffins

(makes 2 dozen medium-sized muffins)

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Pull it all together before starting.

1 ½ sticks, soft butter

1 ½ C sugar

Zest of 1 small lemon

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3 eggs, room temperature

1 ½ t vanilla

¼ C half and half

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1 C ricotta cheese, whole milk

2 ½ C flour

2 t baking powder

½ t salt

½ t soda

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2 C fresh blueberries

Add butter, sugar and lemon zest to the bowl of a stand mixer. Using paddle attachment, cream mixture. Combine eggs, vanilla and half and half in a pourable container. With mixer running, add eggs one at a time. Beat well after each addition. Combine dry flour, baking powder, salt and soda in a mixing bowl and whisk to blend. With mixer on low speed, alternately add the dry mix and the ricotta cheese to the egg/butter mix. Begin with the dry mix and end with the dry mix. Use lowest speed and minimize your paddle use. You can finish folding by hand. Add blueberries 1 C at a time and carefully fold into the batter without bursting the berries. A gentle touch can pull this off. Reserve a few berries for poking into the tops. Portion batter into a muffin tin sprayed with non-stick baking spray. Place reserved berries on top of each muffin submerging them just into the batter. Sprinkle raw sugar on top of each and place into a preheated 375 degree oven. Bake 12 minutes, rotate and bake an additional 12 minutes more or until the muffins are just set. Remove tin from oven and allow to cool for about 10 minutes before removing muffins to a cooling rack. These are incredible. So moist. So full of berries. Enjoy.

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mini loaves work too