Melissa's scones

Cranberry-Orange Scones

Makes 12 Scones

For the scones-

3 C flour

3TB Sugar

2 1/2 Tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Grated zest of 1 orange

10 TB cold unsalted butter

1 C cold butter milk (or 1 C cold milk and 1 TB lemon juice)

3/4 C dried cranberries

1/4 C chopped dried apricots

For the Glaze:

3/4 C powder sugar

1TB orange juice

Pre-heat the oven to 425 and line a baking sheet with parchment paper.

In a bowl stir together the flour, sugar, baking powder, baking soda, salt and orange zest. Add the butter to the flour mixture. Using a pastry blender or 2 knives cut in the butter until the mixture resembles coarse crumbs.

Add the buttermilk to the flour mixture all at once and stir until a sticky dough forms. Stir in the cranberries and apricots just until evenly distributed.

Scrape the sides and bottom of the bowl and turn the dough out onto a lightly floured work surface. With floured hands, gently knead the dough 8-10 strokes, the dough with be very soft. Press the dough into a loose rectangle about 1 1/2 in thick. Fold the rectangle like a letter, overlapping the short sides in the middle. Pat out the dough into a thick rectangle. Divide in half. Pat each portion into a round 3/4 in thick and 8 in in diameter. Cut each into 6 wedges.

Place the wedges 2 in apart on prepared sheet. Bake the scones until golden brown 14-18 minutes. Transfer to wire racks.

If desired, in a small bowl, stir together the powder sugar with the orange juice until smooth. Adjust the consistency if needed. Using a pastry brush, brush the glaze over the hot scones. Let stand for at least 10 minutes.

Kara's Muffins

Fruit Bran Muffins

1 1/2 c whole bran

1 c milk

1 egg

1/4 c oil

1/3 c sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp lemon peel

1/4 tsp salt

1 c fresh fruit of your choice, chopped

Combine bran and milk in a bowl, let sit for 3 minutes, then stir in the egg and oil. In a separate bowl combine flour, sugar, baking powder and soda, cinnamon, lemon and salt. Add the bran mixture. Fold in the fruit. Bake at 400 degrees for 20-25 minutes. Makes 12 muffins.

Angie's ham and egg cups

Ingredients:

• Eggs


• Ham slices (any lunch meat ham would be fine)


• Cheese, to your liking


• Salt & Pepper


• Any veggies you want to include (I didn't add any this time, but like to add red peppers)

Directions:

• Spray your muffin pan with Pam or another nonstick spray and preheat the oven to 400 degrees.


• Place one slice of ham in a muffin cup. Press down so it creates a 'cup'. Now place a second piece of ham in the same cup, but going the opposite direction. You're basically criss-crossing your slices so that the egg can't escape


• Crack an egg into your ham cup. I like my scrambled, so I did that step first in a separate bowl. You could definitely keep the yolk intact if that is more your style!


• Add in veggies and top with cheese. (I mix my cheese in.)


• Bake for 15 minutes and enjoy!

Lindsay's Apples and whipped cream

Baked Apples-

Ingredients

• 6 apples - peeled, cored and sliced
• 1/2 cup white sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup chopped walnuts
  
• 1/2 cup whole milk
• 1/4 cup brown sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or coat with non-stick cooking spray.
2. Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apple mixture. Sprinkle with brown sugar.
3. Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.

Cinnamon Whipped cream-

Ingredients

• 2 cups heavy cream
• 2 teaspoons vanilla extract
• 2 tablespoons confectioners' sugar
• A few sprinkles of cinnamon

Directions

1. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Megan's Granola

Meg's Granola (recipe originally from my friend Stephanie). 6 cups old fashioned oats 1 cup brown sugar 6 cups wheat germ 6 cups coconut 1 cup chopped walnuts (almonds, pecans, etc). 1 cup powdered milk 2/3 cup honey or maple syrup 2/3 cup oil 1 tsp vanilla 1 cup raisins 1/2 cup ground flax seed 1) Mix first six ingredients. Mix honey, oil and vanilla and pour over dry ingredients. Mix well. 2) Bake in 2 greased large shallow pans at 300 degrees Fahrenheit for 30 minutes. Stir twice while baking. Add raisins and flax seed. Spread out on brown paper bag to cool. Variations: Mix old fashioned and quick oats More brown sugar (original recipe calls for 6 cups) No wheat germ Less chopped nuts Add other dried fruits such as dates, apricots and/or dried cranberries Mix honey & maple syrup; use a little more than half called for Add box of nutty flax cereal or other bran cereal Less raisins No coconut

Kara's Stuffing

Billy's Stuffing

2 loaves of white bread

1 onion, diced

2 apples, diced

2 celery stalks, diced

2 cans cream of mushroom soup

1 cup apple juice, or more to taste

salt and pepper to taste

Mix in a large bowl. Bake, uncovered at 350 for one hour or until top is golden brown. Super easy!

Melissa's Squash

Maple and Soy Glazed Acorn Squash

Ingredients:

• 1 tsp. canola or safflower oil, or canola-oil cooking spray
• 2 acorn squashes, each about 1 1/2 lb.
• 1/4 cup maple syrup
• 1 Tbs. low-sodium soy sauce
• 1/2 tsp. peeled and grated fresh ginger
• 1/4 tsp. kosher salt, or more, to taste
• Freshly ground pepper, to taste

Directions:

Preheat an oven to 425°F. Line a large baking sheet with aluminum foil. Lightly coat the foil with the oil or spray with cooking spray.

Cut off both ends of each squash. Halve lengthwise and scoop out and discard the seeds and strings. Turn the squash halves cut side down and cut each half crosswise into 4 or 5 slices, each about 1/2 inch thick. Arrange the slices in a single layer on the prepared baking sheet. Cover tightly with aluminum foil. Bake the squashes for about 15 minutes.

Meanwhile, in a small bowl, whisk together the maple syrup, soy sauce and ginger.

Remove the baking sheet from the oven and remove the foil. Brush half of the maple syrup mixture on the squash slices. Season with the salt and pepper. Return the baking sheet to the oven and bake, uncovered, for 10 minutes. Remove the baking sheet from the oven and turn the squash slices over. Brush them with the remaining maple syrup mixture. Return to the oven and bake until browned and tender when pierced with a knife, 5 to 10 minutes more.

Transfer the squash slices to a warmed serving dish and serve immediately. Serves 4.

Johnena's Cranberry Kuchen

Cranberry Kuchen

1 egg

1/2 c. sugar

1/2 c. milk

2 tbsp. oil

1 c. flour

2 tsp. baking powder

1/2 tsp. salt

2 c. cranberries

Crumb topping:

3/4 c. flour

1 c. sugar

3 tbsp. butter

Combine flour and sugar. Cut in the butter.

Combine wet ingredients first, then add dry ingredients. Turn into greased 8 x 8 inch pan.

Force 2 c. fresh cranberries through coarse blade of food chopper; dot over batter; top with crumb topping. Bake at 375 for 25-30 minutes.

Angie's Turkey Breast

Oven-Roasted Turkey Breast

1

bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen

1/2

cup butter or margarine, melted

1/4

cup dry white wine or apple juice

2

tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme leaves

1

teaspoon salt

1

teaspoon paprika

2

cloves garlic, finely chopped

2

teaspoons cornstarch

2

tablespoons cold water

1. Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.
2. Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 165ºF.
3. Remove turkey from oven and let stand 15 minutes for easier carving.
4. Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

Makes 8 servings

Lindsay's Buttermilk Cornbread

Ingredients

1/2 cup butter

2/3 cup white sugar

2 eggs

• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 
  
• Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.