Oat Free Granola

Ingredients

  • 1/2 teaspoon salt
  • 1 tablespoon vanilla
  • 2 teaspoons cinnamon
  • 3/4 cup honey
  • 1/3 cup water
  • 1/4 cup vegetable oil
  • 6 cups pecans
  • 2 cups sliced almonds
  • 2 cups coconut flakes, unsweetened
  • 1/2 cup sunflower seeds
  • 1/2 cup sesame seeds

Directions

Whisk salt, cinnamon, honey, water, rice and vanilla together.

In large bowl, mix everything else. Eyeball to decide how many nuts to use. Pour wet ingredients over and mix well. [try using half of the sauce to see if it’s less sticky].

Line jelly roll pan with parchment paper. Spread granola evenly on pan. Bake at 325. Stir every 6-7 minutes for about 35-42 minutes until it’s toasty brown.

Deanna’s Yorkies

Ingredients

  • 3 eggs
  • 115g flour
  • 285 ml milk
  • pinch of sea salt
  • butter

Directions

Whisk eggs, flour, milk and salt together well. Set aside for 30 minutes.

Turn oven on to 500. Put a popover pan on a baking tray in the oven as it’s warming. When the oven is preheated, remove the trays, close the oven door, and add a tablespoon of butter to each muffin hole. Let it melt, then pour in muffin batter.

Bake for 15 minutes with the door shut. Optionally, for a crispier yorkie, turn oven down to 150 and cook for another 10 minutes.

Banana Bread

Ingredients

  • 5 1/3 tablespoons butter
  • 2/3 cup sugar
  • 1 1/3 cups flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 large eggs
  • 1 cup mashed bananas
  • 1/2 cup chocolate chips (optional)

Directions

Heat oven to 350.

In a large bowl, beat butter and sugar until lightened in color and texture, about 3 minutes.

In a separate bowl, whisk together flour, salt, baking soda, and baking powder. Add the flour mixture to the butter mixture and mix until the consistency of brown sugar.

Gradually beat in eggs.

Fold in bananas and chocolate chips until just combined.

Cook in muffin tin with liners for 25 minutes  or in a loaf pan for 50-60 minutes.

 

Green Chile Egg Casserole

Ingredients

  • 1/2 cup butter melted
  • 1 16 ounce package cottage cheese
  • 2 cups Monterey Jack cheese
  • 1/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 4 ounce can diced green chiles
  • 1/2 teaspoon salt
  • 10 large eggs lightly beaten

Directions

Preheat oven to 400°F. Spray a 9×13” pan with nonstick cooking spray.
Stir together butter, cottage cheese, jack cheese, flour, baking powder, chiles, and salt. Whisk in eggs and whisk until combined (mixture will be lumpy).
Pour into prepared pan and bake for 30-40 minutes or until browned and set in the middle. Cool 5-10 minutes before slicing and serving.

Granola

Ingredients

  • 1/2 teaspoon salt
  • 1 tablespoon vanilla
  • 2 teaspoons cinnamon
  • 3/4 cup honey
  • 1/3 cup water
  • 1/4 cup vegetable oil
  • 6 cups oatmeal
  • 1/2 cup sesame seeds
  • 1/2 cup sunflower seeds
  • 1 cup coconut
  • 2 cup sliced almonds (at least)
  • pecans
  • walnuts
  • pepitas
  • chia seeds

Directions

Whisk salt, cinnamon, honey, water, rice and vanilla together.

In large bowl, mix everything else. Eyeball to decide how many nuts to use. Pour wet ingredients over and mix well.

Line jelly roll pan with parchment paper. Spread granola evenly on pan. Bake at 325. Stir every 6-7 minutes for about 35-42 minutes until it’s toasty brown.

Shannon’s Cheese Souffle

Ingredients

  • 1 cup Bisquik
  • 6 eggs
  • 1 cup milk
  • 1 stick butter, melted
  • 1 pt small curd cottage cheese
  • 1 pound cheddar or jack cheese
  • 9 oz chorizo
  • 1 can green chilies

Directions
Whisk all ingredients together and pour into a 9×13″ baking dish. (Can be refrigerated overnight at this point). Bake at 350 for 40 minutes. Edges will brown and center will be slightly jiggly when ready. Let stand 15 minutes before serving.

Scones

Ingredients

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 cup heavy whipping cream

Directions

Mix dry ingredients together.  Stir in up to 1 cup whipping cream until the dough turns bisquity (add in small increments as you get close to one cup because it changes quickly).  Knead lightly and shape into a ball.  Place on baking sheet and flatten to about 1-1.5 inches thick.  Cut into 6 pieces and pull apart slightly.  Bake at 425 for 10 minutes.

Orange Rolls

Ingredients

Rolls

  • 3 1/2 cups flour
  • 1 pack yeast
  • 1 1/4 cup milk
  • 1/4 cup sugar
  • 1/4 cup crisco
  • 1 t salt
  • 1 egg (room temperature)

Filling

  • 2 tablespoons butter, melted
  • 1/4 cup sugar
  • 2 teaspoons orange peel

Directions

Combine 1 1/2 c flour and yeast in mixing bowl.  In a small saucepan, heat milk, shortening, sugar and salt to 115 degrees (so that shortening just melts).  Add milk mixture to flour mixture and mix.  Mix in egg.  Beat at low for 30 seconds, then at high speed for 3 minutes.  Mix in remaining flour.  Put in buttered bowl, cover with a piece of saran wrap covered in butter.  Let rise for about 1 1/2 hours.  Divide the dough into 2 parts.  Roll each out into a 12″x8″ rectangle.  Makes enough for 2 pans of rolls.

Spread melted butter onto dough.  Mix together sugar and orange peels.  Spread onto buttered dough.  Roll up into a 12″ log.  Slice into 12 slices.  Place in an 8″ cake pan.  Cover with buttered saran wrap and let rise again about 30-45 minutes (or overnight in the fridge) until they are just over the top of the pan.

Bake at 375 for 20 minutes.  Cool for 3 minutes and invert onto a plate.

 

Cinnamon Rolls

Ingredients

Rolls

  • 3 1/2 cups flour
  • 1 pack yeast
  • 1 1/4 cup milk
  • 1/4 cup sugar
  • 1/4 cup crisco
  • 1 t salt
  • 1 egg (room temperature)

Filling

  • 1 teaspoon cinnamon
  • 3/4 cup brown sugar
  • 1/2 cup butter
  • 2 tablespoons corn syrup
  • pecans

Directions

Combine 1 1/2 c flour and yeast in mixing bowl.  In a small saucepan, heat milk, shortening, sugar and salt to 115 degrees (so that shortening just melts).  Add milk mixture to flour mixture and mix.  Mix in egg.  Beat at low for 30 seconds, then at high speed for 3 minutes.  Mix in remaining flour.  Put in buttered bowl, cover with a piece of saran wrap covered in butter.  Let rise for about 1 1/2 hours.  Divide the dough into 2 parts.  Roll each out into a 12″x8″ rectangle.  Makes enough for 2 pans of rolls.

Heat 1/2 cup brown sugar, butter and corn syrup in a small saucepan for about 5 minutes.  Add the pecans.  Put in the bottom of an 8″ cake pan. 

Spread melted butter onto dough.  Mix together cinnamon and 1/4 cup brown sugar.  Spread onto buttered dough.  Roll up into a 12″ log.  Slice into 12 slices.  Place in pan on top of pecan mixture.  Cover with buttered saran wrap and let rise again about 30-45 minutes (or overnight in the fridge) until they are just over the top of the pan. 

Bake at 375 for 20 minutes.  Cool for 3 minutes and invert onto a plate.

Shannon’s Tasty (Oohmommy) Quiche

Ingredients

  • 3 eggs
  • 1 cup heavy cream
  • 1/4 cup onion or shallot, diced
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon fresh thyme, minced
  • 1/2 cup frozen spinach, defrosted and drained
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • pinch of nutmeg
  • 4 mushrooms, sliced
  • 4 pieces bacon, baked and diced

Directions

Make pate brisee.  Poke with holes, line with foil and put weights in the pan.  Prebake at 425 for 25 minutes. 

Beat eggs.  Mix in heavy cream through nutmeg.  Place bacon in prebaked crust and then pour in egg mixture.  Cover crust with foil.  Bake at 425 for 25 minutes.