Hash Brown Ham Quiche

This is a very rich quiche, very cheesy and decadent.
It was a big hit at Sunday School.

Hash Brown Ham Quiche

Ingredients:

3 C frozen shredded hash brown potatoes, thawed
1/4 C butter, melted, divided
1 C (4 oz) shredded pepper jack cheese
1 C (4 oz) shredded swiss cheese
1 C diced fully cooked ham
2 eggs
1/2 C heavy whipping cream
1/4 t. seasoned salt

Press hash browns between paper towels to remove excess moisture. Grease a 9-in pie plate with 2 t. butter. Press hash browns onto bottom and up the sides of the plate. Drizzle with remaining butter. Bake uncovered at 425 degrees for 20-25 minutes or until edges are browned.

Combine cheeses and ham; spoon into the crust. In a bowl, beat the eggs, cream and seasoned salt; pour over ham and cheeses.

Reduce heat to 350 degrees. Bake uncovered for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand 10 min before cutting.

Servings: 6
Recipe Given By: Anne Hayes
Hint: I double the recipe and put it in a 9x13 dish.

Frosted Cinnamon Rolls

It's been awhile, I know. I changed computers, lost my photo editor and just haven't been as organized as I would like. However, I have been trying new recipes so during Christmas break I hope to add a few of those on the blog and wrap up 2012. Sound good?

These are our go-to cinnamon rolls. So yummy. They taste very similar to Cinnabon so if you have a bread machine, break it out and give this recipe a try. You won't be sorry!

Frosted Cinnamon Rolls 

Ingredients:

1 C milk (70-80 degrees)

¼ C water (70-80 degrees)

¼ C butter, softened

1 egg

1 t salt

4 C bread flour

¼ C instant vanilla pudding mix

1 T sugar

1 T active dry yeast

FILLING:

¼ C butter, softened

1 C packed brown sugar

2 t ground cinnamon

FROSTING:

4 oz. Cream cheese, softened

¼ C butter, softened

1 ½ C confectioners’ sugar

1 ½ t  milk

½ t  vanilla extract

In bread machine pan, place first nine ingredients in order suggested by manufacturer.  Select dough setting (check dough after 5 min of mixing; add 1-2 T water or flour if needed.)  When cycle is completed, turn dough onto lightly floured surface.  Roll into a 17 x 10” rectangle.  Spread with butter; sprinkle with brown sugar and cinnamon.  Roll up, jelly-roll style, starting from a long side; pinch seam to seal.  Cut into 21 slices.  Place 12 slices, cut side down, in a greased 13 x 9 x 2” baking pan and nine rolls in a 9” square baking pan.  Cover; let rise in a warm place until doubled, about 45 min.  Bake at 350 for 20-25 min. or until golden brown.  Cool on wire racks for 5 min.  In a mixing bowl, beat frosting ingredients.  Frost warm rolls.  Store in a refrigerator.

Serves: about 21 rolls

Recipe Given By: Quick Cooking S/O 2000 p. 28

The frosting just melts all over the warm roll...mmmm.

Orange-Soaked Pound Cake

I found this recipe on the back

of a Betty Crocker pound cake box mix. 

It's easy and hard to resist!

Orange-Soaked Pound Cake

Ingredients:

1 box Betty Crocker pound cake

1/2 C powdered sugar

3 - 4 t. orange juice

1/8 t. grated orange peel

Heat oven to 350 degrees.  Bake cake mix as directed on box for 1 (9x5 inch) loaf pan.  Cool 10 minutes.  Remove from pan; cool about 30 minutes.  Pierce with fork every 1/2 inch.

Stir together powdered sugar, 3 teaspoons of the orange juice and the orange peel. Stir in just enough remaining orange juice to make glaze smooth and consistency of thick syrup. Pour slowly over warm cake, allowing some to drizzle down sides. Sprinkle with powdered sugar, if desired. ( I left off the powdered sugar; it was sweet enough.)

Servings: 8

Recipe Given By: Betty Crocker

R - Raspberry White Chocolate Scones with Devonshire Cream

A few years ago I went to a Tea House with the girls in my extended family. While there I had a delectable Raspberry White Chocolate Scone and couldn't get it off my mind. I came home and found this delicious recipe online.

Raspberry White Chocolate Scones

Ingredients:

2 1/2 C flour
1/2 C sugar
1 T. baking powder
1/2 C butter or margarine, softened
1/3 C milk
1/3 C non-fat vanilla yogurt
1 egg
1 T. vanilla extract
2 C frozen raspberries
1 C white chocolate chips or chunks (I cut up Baker's White Chocolate bars)

Preheat oven to 375 degrees. Grease a cookie sheet. Combine dry ingredients in a medium mixing bowl. Work butter or margarine into dry ingredients, using a pastry blender or fork, until it is the size of small peas. Combine milk, yogurt, egg and vanilla in a small mixing bowl. Add dry ingredients, mixing just until the dry ingredients are moist. Stir in remaining ingredients. Spoon about 1/3 C of batter for each scone onto cookie sheet. Bake for 30 minutes or until golden brown.

Serving: 1 dozen scones
Recipe Given By: epicurean.com
Hint: Serve warm with a little butter and Devonshire Cream!

Devonshire Cream

Ingredients:

4 oz. mascarpone
1 C heavy whipping cream
1 t. vanilla extract
1-2 T. granulated sugar
zest of lemon or lime, optional (I left out)

Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or cover and refrigerate until serving time.

Serving: about 1 1/2 C
Recipe Given By: Joy of Baking
Note: This can also be used as a filling for tarts or with fresh berries. (Divine!)

Q - Quiche: Breakfast Pie

This is my go-to breakfast quiche!  It is hearty and delicious! Enjoy!

Breakfast Pie

Ingredients:

8 slices bacon, cooked crisp
½ C cornflake crumbs
1 T. bacon drippings
5 eggs
2 ½ C frozen hash browns
1 ½ C shredded Swiss cheese
½ C cottage cheese
1/3 C milk
1 green onion, thinly sliced
1 t. salt
1/8 t. pepper

Cook and crumble bacon, set aside. Mix cornflake crumbs with the 1 T bacon drippings, set aside. Beat eggs until foamy. Stir in potatoes, Swiss cheese, cottage cheese, milk, onion, salt and pepper. Pour into greased 9 in pie pan. Sprinkle with crumb mixture and bacon. Cover. Refrigerate overnight or bake immediately. Remove from refrigerator, uncover, bake at 325 degrees 50-60 min until knife comes out clean.

Serving: 6-8
Recipe Given By: my mom

Hints: I almost never let it sit overnight in the frig. I just don't think that far ahead. I usually cook some kind of sweet bread (like a cinnamon loaf, coffee cake or muffins) at the same time. I then cook both at 350 degrees. In my oven the breakfast pie still takes an hour to cook. I also make two pies at the same time (mixing the ingredients separately). Whether your family will eat through two pies at one sitting or you just want to have the leftovers for breakfast, cooking two pies works for us!

(Here's a reheated leftover - good to eat any time of the day!)

N - No-Fry Potato Doughnuts

These may seem like a lot of work, but you could make them up and freeze them (a tip I found reviewed on Taste of Home). I would probably make them up on a Saturday, have them for a treat while warm and then for a quick Sunday breakfast the next morning.

I have made these, but it's been awhile. I might have to resurrect this recipe and give it another try. I know I loved the "no fry" part and I do remember they were tasty.

No-Fry Potato Doughnuts

Ingredients:

3 med. Potatoes, peeled and quartered
1 C milk (70-80 degrees)
2 eggs, well beaten
½ C sugar
1 t salt
4 ½ C bread flour
2 ¼ t active dry yeast

TOPPING:
¾ C sugar
1 ¼ t ground cinnamon
¼ C butter or margarine, melted

Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving ¼ C cooking liquid; set liquid aside to cool to 70-80 degrees. Mash potatoes; set aside 1 C to cool to room temperature. (Refrigerate any remaining mashed potatoes for another use.)

In bread machine pan, place dough ingredients in order suggested by manufacturer, adding reserved cooking liquid and potatoes. Select dough setting (check dough after 5 min. of mixing; some flour may remain on top; add 1-2 T water or flour if needed.) When cycle is completed, turn dough onto a lightly floured surface. Knead in an additional ¼ - ½ C flour if necessary. Roll out to ½” thickness. Cut with a2 ½” doughnut cutter.

Place on greased baking sheets; cover and let rise until almost doubled, about 25 min. Bake at 350 degrees for 15-20 min. or until lightly browned. Combine sugar and cinnamon. Brush warm doughnuts with butter; dip in cinnamon-sugar.

Serving: 2 ½ dozen
Recipe Given By: Quick Cooking M/A 2000 p. 33

A - Amish Breakfast Puffs

I'm joining the A-Z Challenge this month. Come back to grab a new recipe each day!

These breakfast muffins have a delicate cinnamon-sugar taste and have been my kid's favorite.  You can find mace, an unusual ingredient, in your grocery store, but if you don't want to purchase a new spice, you can substitute with nutmeg. I think it's better with mace, however.

Amish Breakfast Puffs

Ingredients:

1 ½ C flour
1 ½ t. baking powder
½ t salt
¼ t mace (or nutmeg)
½ C sugar
1/3 C vegetable oil
1 egg
1 t. vanilla
½ C milk

½ C sugar, 1 t. cinnamon
6 T. melted butter

Stir together flour, baking powder, salt and mace, set aside. In a bowl, beat together sugar, oil, egg and vanilla on med. for 30 sec. Add the flour mixture and ½ C milk alternatively to egg mixture. Beat on low after each addition just until mixed. Fill 10-12 greased muffin cups (do not use paper) 2/3 full. Bake at 350 degrees for 15-20 min or until lightly brown. In another bowl, combine sugar and cinnamon. Remove muffins while hot, roll in melted butter and then in cinn/sugar mix. Serve immediately.

Recipe Given By: Sofia Valenzuela

Breakfast Burrito

In August I came across this recipe on Pioneer Woman's site.

We don't have Sonic restaurants where we live, but I've enjoyed the Sonic in my daughter's college town a few times.

I love the ingenuity of Pioneer Woman to make her own version of the SuperSonic Burrito so I thought I'd give it a try with my own spin on it - deleting all the ingredients I don't like in a breakfast burrito.

We always have leftover tortillas in the fridge so this is a handy way to use them up. After warming the tortilla I added scrambled eggs, a piece of bacon, shredded cheese and tater tots.

I had a small addiction to these tasty breakfast treats and made them several days in a row!

Surprise your family with a breakfast burrito soon!

Chocolate Chip Pancakes

This is my favorite pancake recipe - not too sweet, not too flat, not too fluffy...just right. Last June I shared this recipe with you, but we have come to love adding mini chocolate chips to our breakfast dish (a special treat every once in awhile. ) I thought I'd share it one more time.

Chocolate Chip Pancakes

Ingredients:

Mix together:
1 ½ C flour
1 t. salt
3 T. sugar
1 ¾ t. baking powder

Combine together:
1 or 2 slightly beaten eggs
3 T. melted butter
1 ¼ C milk

Mix the liquid ingredients quickly into the dry ingredients. Cook on griddle or nonstick pan. Add mini chocolate chips before flipping it over. Serve with syrup.

Serving: 14 4” pancakes
Recipe Given By: Joy of Cooking

Cinnamon Coffee Cake

This is my tried-and-true coffee cake recipe. It's sweet and cake-like with a delicious cinnamon swirl. You can bake it two different ways (see hint below.)

Cinnamon Coffee Cake

Ingredients:

1 C butter or margarine, softened
2 ¾ C sugar, divided
2 t. vanilla extract
4 eggs
3 C flour
2 t. baking powder
1 t. baking soda
1 t. salt
2 C (16 oz) sour cream
2 T cinnamon
½ C chopped walnuts (optional)

In a large mixing bowl, cream butter and 2 C sugar until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle 1/3 over batter in pan. Repeat layers two more times. Bake at 350 degrees for 70 minutes or until cake tests done. Cool for 10 minutes. Remove from pan to a wire rack to cool completely.

Serving: 16-20 servings
Recipe Given By: Taste of Home
Hint: I also make it in a 9 x 13 pan and cook it between 55-60 min.

Cinnamon Pull-Apart Bread

Bake this treat for your kids; they'll love you for it!

This is my son's favorite breakfast! I often serve it with scrambled eggs, but it can stand alone. My family likes it so much that I usually have to make two at a time. There's usually a little leftovers, but they don't last long around our house. I've shared this recipe with family & friends and it's quickly become a favorite for them, as well.

Cinnamon Pull-Apart Bread

Ingredients:

3 T. butter, melted, divided
3 T. maple syrup
¼ C brown sugar
½ t. cinnamon
¼ C chopped pecans, optional
¼ C chopped almonds, optional
2 tubes of regular buttermilk biscuits
cinnamon/sugar mixture

Brush a 10” fluted tube or bundt pan with 1 T. butter. In a small bowl, combine syrup and remaining butter. Drizzle 2 T. into pan. Combine brown sugar, cinnamon & nuts (optional); sprinkle about 1/3 of this mixture over syrup mixture. Separate biscuits; cut into 4ths, and toss in a Ziploc filled with cinnamon/sugar. Place in prepared pan with edges overlapping. Top with remaining syrup and brown sugar mixtures. Bake at 375 for 15 min or until golden brown. Cool 1 min, invert on plate. Serve warm.

Serving: 4-8
Recipe Given By: Angie’s Original!

Sausage Gravy

This is one of those recipes that my Great-Grandmother, Grand-Mother and Mother have perfected, but the "milk gravy" gene has stopped with me. I don't think I have enough patience. I also know that a cast iron skillet might have a little something to do with it; I always forget to use that thing! I don't make a "mean gravy," but I do make a passable one. Good luck!

Sausage Gravy & Biscuits

Ingredients:

Canned biscuits
1/2-3/4 pound of sausage (I use bulk pork sausage)
Black pepper - loads of it!
4 cups of milk
4-6 tablespoons of flour

Prepare biscuits as instructed on package. Brown sausage in skillet. As soon as sausage is completely browned, remove from pan. Add flour by the tablespoon, stirring constantly. Let the flour turn DEEP GOLDEN BROWN. If you don't, your gravy will taste like flour. After you have added enough flour to make the gravy as thick as you like, add milk and stir with whisk. Add black pepper to taste. Return sausage to the skillet to rewarm as the milk thickens. *Patience is the key! :)

Serve over biscuits.

Recipe Given By: Angie Martens

Cinnamon Pancake Cubes

Here's a yummy treat for breakfast or anytime of the day! My kids & hubby gobble these tasty bites up! When you make pancakes, save some aside to give this recipe a try. You're kids will love it!

Cinnamon Pancake Cubes

Ingredients:

1 T. butter or margarine
2-3 pancakes (about 6 inches), cut into 1-in pieces
1 T. sugar
1/8 t. ground cinnamon

In a skillet, melt butter. Add the pancakes, sugar and cinnamon. Cook over low heat until heated through, about 3 minutes.

Servings: 2
Recipe Given By: Quick Cooking, J/F ’02

melt-in-your-mouth good!

Is someone trying to sneak a bite?

Burritos de Huevo con Chorizo

Mark and I used to attend an adult Sunday School class where each family was on a rotation to bring in a breakfast treat to share. You can imagine that we got the typical pastries, doughnuts and fruit breads so it was a big hit when one day these Mexican Breakfast Burritos were brought in and shared. I knew right away my husband would want the recipe! We don't eat this very often, but once fall campouts begin in Boy Scouts, Mark breaks out this recipe to share with the other Dad's. He's always kind enough to leave a few behind for me when he heads to the hills.

Burritos de Huevo con Chorizo

Ingredients:

2 T. oil
1 lb. sausage (Logan’s Mexican style chorizo)
1 T chopped onion
6 eggs
salt to taste
6 flour tortillas (or up to 10-12, see hint below)
1/2 bag of frozen hash browns (*our addition, you can leave it out)

Heat the oil in a skillet, add the chorizo and onions and sauté for about 5 min.

In a bowl, beat the eggs lightly and add the salt. Pour into skillet and mix with chorizo. Cook for about 3 min or until eggs are set, stirring occasionally.

At the same time, cook the frozen hash browns according to the package directions.

Heat a dry skillet (large enough for 1 tortilla) over moderately high heat until hot. In skillet heat tortillas, 1 at a time, turning frequently, 30 seconds, or until softened, and transfer to a work surface. Divide filling AND potatoes between tortillas and roll up burritos.

You may spread refried beans on the tortillas before adding the chorizo and egg filling.

Recipe Given By: Judith Rivera
Hint: We make a double batch and use 1lb. spicy chorizo and 1 lbs. mild chorizo and combine for an extra tang. Just freeze and enjoy for a quick on-the-go breakfast. **We get 20-24 out of a double batch that includes the added potatoes so be prepared to make more than 6 burritos.

Breakfast Breads Week Grand Final - Cake Doughnuts

If you listen closely, I'm sure you'll be able to hear our family's groans of delight! I'm telling ya, this was a GRAND FINALE to Breakfast Breads Week. Rhett said, "The people who said, "You can have too much of a good thing" LIED!" :) These cake doughnuts were easy to make, had amazing flavor (thank you, nutmeg!) and made our Saturday morning quite special. You really should give these a try; I hope you will. YUM!

Cake Doughnuts

Ingredients:

4 C all-purpose flour
1 C sugar
3 t. baking powder
1 t. baking soda
1 t. salt
1/2 t. nutmeg
1 C buttermilk
1/4 C margarine or butter, melted, or 1/4 C oil (I used margarine)
1 t. vanilla
2 eggs, slightly beaten
Oil for deep frying

In large bowl, combine flour, sugar, baking powder, baking soda, salt and nutmeg; mix well. Add all remaining ingredients except oil for frying; stir just until dry ingredients are moistened. If desired, refrigerate dough for easier handling. Fill large saucepan or electric skillet 2/3 full with oil. Heat to 375 degrees. Meanwhile, on well-floured surface, knead dough 1 to 2 minutes or until no longer sticky. Roll half of dough at a time to 1/2-inch thickness. Cut with floured doughnut cutter. With pancake turner, slip doughnuts and holes into hot oil. Fry doughnuts and holes 1 - 1 1/2 minutes on each side or until deep golden brown. Drain on paper towels. If desired, roll doughnuts and holes in powdered sugar, granulated sugar or a cinnamon-sugar mixture, or drizzle with glaze.

Serving: 30 doughnuts (I think, we got about 20)
Recipe Given By: Pillsbury Best Muffins and Quick Breads

Hints: 1) I refrigerated the second half of dough and it was easier to handle, 2) we used an electric fryer, but a heavy duty skillet would work just fine, I think, 3) I dropped dough in by hand (dumb!) and took out with tongs; dropping doughnut holes causes burns!, 4) we tried all 4 sweet treatments - didn't care for powdered sugar or the drizzle of glaze, loved the sugar and cinnamon sugar coatings, 5) make sure oil is completely cool before returning to plastic container to throw away; our "hot plastic" is now sitting in a sink submerged in a tub of ice water.

Here we go...

Flipped and almost ready...

Banana Mini-Muffins

We tried another batch of muffins for the kids. These had an autumn cinnamon/nutmeg taste - so yummy. We made them extra delicious by drizzling with a powdered sugar/milk glaze. Yes, you'll see below that I used a Christmas-themed paper baking cup; you use what ya have, that's all I've got to say!

Banana Mini-Muffins

Ingredients:

1 C all-purpose flour
1 C whole wheat flour
1/2 C sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. nutmeg
1/8 t. salt
1/8 t. allspice
1 egg
1/2 C buttermilk
1/2 C (1 medium) mashed ripe banana
1/3 C oil

Heat oven to 400 degrees. Spray 36 miniature muffin cups with nonstick cooking spray or line with paper baking cups. In large bowl, combine all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, nutmeg, salt and allspice; mix well. In small bowl, beat egg. Add buttermilk, banana and oil; mix well. Add to flour mixture; stir just until dry ingredients are moistened. Divide batter evenly into sprayed muffin cups, filling each 2/3 full. Bake at 400 degrees for 10-15 minutes or until muffins are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Serving: 36 min-muffins
Recipe Given by: Pillsbury Best Muffins and Quick Breads
Note: If necessary to bake muffins in batches, remaining batter can be refrigerated and baked as soon as possible.
Hint: I didn't have whole wheat flour, just used 2 C white flour. I didn't have allspice and substituted with cinnamon.

Chocolate Chip Mini-Muffins

These were a hit at our house! Tasty, little morsels...

Chocolate Chip Mini-Muffins

Ingredients:

2 C all-purpose flour
1/2 C sugar
3 t. baking powder
1/2 t. salt
1/2 C miniature chocolate chips
1 egg
3/4 C skim milk
1/4 C oil

Topping:
3 T. sugar
2 T. brown sugar

Heat oven to 400 degrees. Spray 36 miniature muffin cups with nonstick cooking spray. In large bowl, combine flour, 1/2 C sugar, baking powder, salt and chocolate chips; mix well. In small bowl, beat egg. Stir in milk and oil. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be lumpy.) Divide batter evenly into sprayed muffin cups, filling each 3/4 full. In small bowl, combine topping ingredients; mix well. Sprinkle evenly over batter in cups. Bake at 400 degrees for 10-15 minutes or until golden brown. Immediately run knife around sides of muffin cups to loosen muffins; remove muffins from pan. Serve warm.

Serving: 36 mini-muffins
Recipe Given By: Pillsbury Best Muffins and Quick Breads
Hint: If necessary to bake muffins in batches, remaining batter can be held at room temperature for 30 minutes.

Sugar-Crusted Orange Scones

Again, Pillsbury Best Muffins & Quick Breads has provided another yummy recipe! This morning we tried:

Sugar-Crusted Orange Scones

Ingredients:

1 C all-purpose flour
1/4 C sugar
1/4 C quick-cooking rolled oats
1 t. baking powder
2 t. grated orange peel
1/8 t. salt
3 T. butter
1 egg
1/4 C orange juice

Topping:
1 t. butter, melted
2 t. sugar

Heat oven to 375 degrees. Grease cookie sheet. In medium bowl, combine flour, 1/4 C sugar, oats, baking powder, orange peel and salt; mix well. With pastry blender or fork, cut in 3 T. butter until mixture is crumbly. In small bowl, beat egg slightly; beat in orange juice. Add to flour mixture all at once; stir just until dry ingredients are moistened. With floured hands, form mixture into 6-inch round on greased cookie sheet. Score top into 4 wedges; do not cut through. Brush with 1 t. melted butter; sprinkle with 2 t. sugar. Bake at 375 degrees for 12-22 minutes or until edges are golden brown. Cut into wedges along score lines. Serve warm.

Serving: 4 Scones
Recipe Given By: Pillsbury Best Muffins & Quick Breads

lightly flavored scone just right for four people

Baking Powder Biscuits

I'm not joking, that's truly the name of the recipe! I've got lots of baking powder experience. Ha! Would you believe me if I told you that I didn't recognize the name of this recipe until I came down to the computer this morning AFTER BAKING THEM.

They turned out delicious.

Baking Powder Biscuits

Ingredients:

2 C all-purpose flour
3 t. baking powder
1/2 t. salt
1/2 C shortening
1/4-1 C milk (I used 3/4 C)

Heat oven to 450 degrees. In large bowl, combine flour, baking powder and salt; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Stirring with fork, add enough milk so mixture leaves sides of bowl and forms a soft, moist dough. On floured surface, toss dough lightly until no longer sticky. Roll or press dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place on ungreased cookie sheet. Bake at 450 degrees for 8-12 minutes or until light golden brown. Serve warm.

Serves: 14 (I got 12)
Recipe Given From: Pillsbury Best Muffins & Quick Breads
Hint: In Pillsbury Best Muffins & Quick Breads there is also food processor directions and six variations on these biscuits from buttermilk to Southern-style.

Breakfast Breads Week

I checked out a yummy looking book at the library entitled, Pillsbury Best Muffins & Quick Breads. Usually when I get a cookbook out of the library I generally just dream about making some of the included recipes or pick up the book to try just one recipe specifically. This book has a plethora of delicious looking treats and I thought I'd try my first-ever "week-long series" on a specific food topic...hence, the title.

This morning we launched into muffin baking with enthusiasm. I decided to bake:

Basic Muffins with Streusel Topping

Ingredients:
2 C all-purpose flour
1/2 C sugar
3 t. baking powder
1/2 t. salt
3/4 C milk
1/3 C oil
1 egg, beaten

Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups or line with paper baking cups. In medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; beat well. Add to flour mixture all at once; stir just until dry ingredients are moistened. (Batter will be lumpy.) Divide batter evenly into greased muffin cups. Bake at 400 degrees for 20-25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; remove from pan. Serve warm.

Streusel-Topping:

In small bowl, combine 1/4 C firmly packed brown sugar, 1 T softened margarine or butter, 1/2 t. cinnamon and 1/4 C nuts or flaked coconut (I left out); stir with fork until crumbly. Sprinkle evenly over batter in cups before baking.

Serving: 12 muffins
Recipe Given By: Pillsbury Best Muffins & Quick Breads

**I went back and highlighted the words "with enthusiasm" because it had to be something that made me read the recipe as "3 Tablespoons of baking powder" TWICE. As I was putting the batter together I thought, "Man, that's a lot of baking powder. " Look at the book again..."yep, that's what it says." NOPE! Didn't even realize it until I came down to share the recipe with you! So...I'm off to a good start! Now I need to go buy more baking powder before I can try my hand at this recipe again or any other, for that matter. Ha!

Well, despite my big flub-up, my family ate up the whole batch, except for the two muffins we shared with a neighbor. Poor lady...hope she's not allergic to baking powder.

Here's some pictures of our first try at "Baking Powder Muffins." (They were still tasty; think what they'll be like when made correctly! Wow, can't wait!) Tune in tomorrow for more great breakfast treats...I'll try to wake up before I begin the next batch.

Before going into the oven...muffins pretty, pan well-loved

On rack to cool...baked up too high (wonder why!)

Didn't stop her from enjoying three