Lemon Poppy Seed Muffins


This recipe brings back many sweet memories of my Mom. My Mom loved muffins of every kind. When she was undergoing treatment for her cancer, she had a very hard time swallowing. She could however, still eat and swallow muffins. I would make different flavors a couple of times of week. Lemon Poppy Seed muffins were her favorite. In your memory Mom with love. 


Ingredients:

1 cup flour

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 cup sugar

1/2 stick butter, room temperature 

2 eggs, room temperature 

1 teaspoon vanilla

Zest of  2 large lemons

Juice of two large lemons*

3/4 cup of sour cream

1 1/2 Tablespoons of poppy seeds  


Preheat oven to 450 degrees. In a small bowl, whisk flour, salt and soda and set aside. Blend sugar and butter together in a separate bowl. Add eggs, vanilla, lemon zest and lemon juice. Blend in sour cream. Blend or stir in poppy seeds. 


Line with baking cups or spray your muffin with nonstick cooking spray. I bake muffins either way, so it’s your choice. Fill each muffin cavity about 2/3 full. Bake for 13 minutes or until a cake tester is inserted and comes out clean. Yields a bakers dozen, lucky 13! Enjoy!
*Using fresh lemon juice produces a subtle taste of lemon. If you prefer a stronger taste, omit the juice and use lemon extract. I actually prefer real lemon juice and lemon zest. Also, make sure you microwave your lemon(s) for 15 seconds on high and you will easily get twice the juice. This tip works on all citrus.

Perky Peach Coffee Cake

I like coffee cakes. I have been asked several times if I have one on my blog.  I don’t!  This is my first time making one and I don’t know what took me so long to get one on my blog. I hope you enjoy my Perky Peach Coffee Cake.  


Ingredients for coffee cake:

1 cup sugar

1/2 cup butter (1 stick), softened

1 cup sour cream

2 eggs 

1 teaspoon vanilla extract

 1 teaspoon almond extract

2 cups  flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 (21-ounce) cans peach pie filling



Crumb Topping:

1/2 cup  flour

1/2 cup sugar

3/4 cup chopped pecans, optional

2 teaspoons cinnamon

6 Tablespoons butter 


Heat oven to 325°F. Grease and flour 13 X 9 baking pan (I use spray with flour), set aside.

Combine sugar and butter in a bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs and vanilla and almond extracts, continue beating until mixed well.  In a separate bowl, whisk flour, baking soda, baking powder and salt. Add slowly and mix at low speed until combined.

Spread half of batter into prepared pan. Spoon pie filling over batter. Spread the remaining batter over pie filling.

Whisk flour, sugar, pecans (if you are using) and cinnamon in bowl. Cut in 3 tablespoons of butter until mixture resembles coarse crumbs. Sprinkle crumb mixture over batter. Bake 45-50 minutes until cake tester inserted in center comes out clean and topping is golden brown.


Nutty About Banana Muffins

I love muffins. I love banana walnut muffins. You will be nutty over this recipe that is full of banana flavor and packed with nuts. 
  
Ingredients:

4 Bananas, put 2 in mixer, 2 in a bowl that have been roughly mashed

3/4 stick butter, melted 

1 1/2 cups all purpose flour

1 teaspoon of cinnamon

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons vanilla

1 cup brown sugar

2 eggs

1 cup of chopped walnuts

  
Preheat oven to 375 degrees. Line muffin tin with liners. Put dry ingredients in a bowl,  flour, baking soda, salt and cinnamon.  Whisk together and set aside. 
Peel 2 bananas and place in mixer. Blend until smooth. Add eggs and mix well. Mix in brown sugar and add vanilla. Add melted butter that has cooled. 
Add dry ingredients. Blend and stir in roughly mashed bananas and walnuts.  Fill muffin liners about halfway full. Bake for 18 minutes or until done. I yielded 18 muffins from this recipe. They freeze well and if you share with a friend, they will love you forever. 😊  Enjoy.

  

  

Breakfast Brunch and Brinner Quiche

I love breakfast any time of the day. Love quiche for breakfast, lunch or dinner with a nice salad and vegetable. I created a quiche with a hash brown crust, to bring the breakfast, brunch or dinner (Brinner) quality to this yummy quiche!  Enjoy!

  
Baked hash brown crust. 

Ingredients:

Hash Browns, I used Simply Potatoes, Southwest variety, plain would be fine too

1/2 cup or more of cheese, I used Colby Jack, use your favorite, grated

1 cup ham, chopped, I just bought about a half a pound of ham from the deli, about a 1/4 inch ham steak

8 ounces ground sausage, I used mild, cooked and drained

5 pieces of bacon, cooked and crumbled

5 eggs, I used extra large

1 cup while milk, half and half is even better, I used milk 

1/4  cup onion, chopped, I used 3 green onions 

1/2 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon pepper

Chives, chopped optional for garnish

Preheat oven to 350 degrees. Spray a 9 -9 1/2 inch deep dish pie pan with cooking spray.  Press package of hash browns in the pie pan, forming a crust on the sides and the bottom. Spray with cooking spray to help the hash browns brown and stay together. Bake for 15 minutes. Turn on broiler and broil the hash browns to brown and crisp them up. That should take an additional 4 – 6 minutes. 

  
Put in ingredients and bake. 

Put grated cheese on top of browned hash browns.   Add meats, ham, bacon, sausage and onion on top of cheese. In a bowl whisk eggs, milk and seasonings together. Pour egg mixture over the meat and cheese. Bake in oven for 40 – 50 minutes or until egg is set and cooked. Enjoy!

   
   

Breakfast Pizza

I love pizza. I was actually thinking of another recipe when this idea popped into my head. I mentioned the recipe to my little ones and they loved the idea. Just like any pizza, the toppings are whatever you want them to be. The pizza I made had the kids favorite, bacon and breakfast sausage. This can be made vegetarian by just using veggies. The combinations are endless.

Ingredients for crust:
1/2 bag of frozen hash browns
Disposable pizza pan, I used Hefty

Preheat oven to 350 degrees. Break apart frozen hash browns and microwave in the oven to thaw them out. Place thawed hash browns on pizza pans to form a crust. They will not be cooked. Bake for 10 minutes. Next, turn on the broiler and brown them for at least 8-10 minutes. You want brown so they do not get soggy after adding your eggs. See picture below, please excuse the shadow of my hand.

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Pizza Ingredients:
9 eggs, scrambled, I used jumbo

Scramble eggs and pour over browned hash browns. You want to cover the surface of the hash browns.

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Toppings:
2 cups of cheese, I used sharp cheddar, use what you like
6 precooked breakfast sausage links, cut with kitchen shears
4 slices of bacon, cooked, broken into pieces
*Any topping you like on pizzas, veggies, ham, etc.

Put your toppings on top of the egg mixture and cover with grated cheese. Bake at 350 degrees for 13-15 minutes or until egg is cooked and set. Slice and serve. I had this for dinner one night with a salad. Enjoy!

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Country Store Hash Browns

Recently I was asked if I had a recipe for hash browns like that good old country restaurant where you like to rock on the front porch, eat and shop after. This recipe is as close as I can get. Crunchy brown bottom, creamy inside and lightly browned on top. The flavor is almost identical. Great with breakfast or a meal. Please enjoy!

  
Ingredients:
30 ounces of frozen shredded hash brown potatoes
1 Tbsp vegetable oil
3 cups shredded sharp cheddar cheese (use package kind*)
1/2 cup beef stock, not broth
1 small about 1/4 cup Vidalia or sweet onion grated
1 cup milk
1 1/2 Tbsp butter
1 tsp salt
1 tsp black pepper

Preheat oven to 425 degrees. Spray a 13 x 9 pan with Pam. In a large skillet, add oil and combine hash browns and cheese. Stir over medium high heat until cheese has melted and hash browns are no longer frozen. The potatoes will still be white at this point.

While potatoes are cooking, in a microwave safe measuring cup, add butter, milk, stock and onion. Microwave about a minute or so until butter has melted. Remove from microwave and stir in salt and pepper.

Once hash browns are no longer frozen and cheese has melted, transfer hash browns in prepared 13 x 9 pan. Pour milk mixture over hash browns and stir to combine. Press with spatula to flatten out the hash browns. Don’t be concerned if this seems like it’s too much liquid. It will be absorbed by the potatoes.

Bake for 45 minutes. Let stand for 5 minutes before cutting and serving. *I used package grated cheese because if I had grated it off the block, it would have been very greasy. I even blotted a little excess grease from the top of this casserole. Let me know what you think!

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Blueberry Burst Muffins

I love muffins. It’s been awhile since I made them. I had some blueberries in the fridge and thought…why not! Perfect for breakfast or brunch. Please enjoy!

Muffin Batter ingredients:
1 egg, I used jumbo
3/4 cup milk
1/4 vegetable oil
1 teaspoon vanilla
1/2 cup sugar
1 1/2 cups flour
2 Tablespoons of baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 cups of fresh blueberries

Crumb Topping:
1 cup flour
4 Tablespoons light brown sugar
2 teaspoons granulated sugar
1 teaspoon of baking powder
Pinch of salt
6 Tablespoons of butter, melted

Preheat oven to 400. Line 12 muffin tins with liners.

Mix egg, milk, vanilla and oil in a bowl. In a large mixing bowl, whisk dry ingredients. Add wet ingredients to dry and do not over mix. Add blueberries and stir gently. Fill muffin tins with batter.

For the crumb topping, combine flour, brown sugar, granulated sugar, baking powder and salt. Stir in butter. You should have at least pea size crumbles. It’s ok if some are larger. Top muffin batter with crumb mixture.

Bake until golden brown 18-20 minutes. Makes 12 muffins.

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