Rhubarb Muffins

One of my dad's favorite things about having us home in the spring is when I raid Grandma's rhubarb stash on the farm.  This recipe for Rhubarb Muffins is courtesy of my Aunt Bonnie.  These were a hit with everyone this morning, especially with Dad.  

Happy Father's Day, Dad!

 

¾ cup brown sugar

⅓ cup Canola oil

1 egg

½ cup sour milk (add ¼ tsp. vinegar to milk to sour)

1 tsp. vanilla

½ tsp. baking soda

1½ cup flour

1 cup rhubarb (or other fruit)

½ cup nuts or sunflower seeds (optional)

Mix first seven ingredients well.  Fold in fruit & nuts.

*Topping:

¼ cup brown sugar

½ tsp. cinnamon

¼ cup nuts or sunflower seeds (optional)

Mix these three ingredients together, and top on muffins before baking.

Bake @ 325° for 25-30 minutes.

Makes 1 dozen muffins.

*Depending on how heavily you coat the muffins with the topping mixture, there should be enough to make two dozen muffins.

Harvest Pumpkin Scones

These went over well at school today, a hit with the staff, and a big hit with my little Lauren!

2 ¾ cups flour
1/3 cup sugar
1 Tbsp. baking powder
¾ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. ground allspice
½ cup cold butter
1 cup cinnamon chips or chocolate chips
⅔ cup pumpkin purée
2 large eggs
cinnamon and sugar to sprinkle on top (optional)
coarse white sparkling sugar on top (optional)

1. In a large mixing bowl, whisk together flour, sugar, baking powder, salt and spices.

2. Work in butter just until the mixture is unevenly crumbly; it's okay for some larger chunks of butter to remain unincorporated.

3. Stir in chips.

4. In a separate mixing bowl, whisk together pumpkin purée and eggs until smooth.

5. Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holds together.

6. Line a baking sheet with parchment and sprinkle with flour to allow the scones to come off easily after baking.

7. Scrape the dough onto the floured parchment or pan, and divide it in half.  Round each into a 5" circle; circle should be about ¾" thick.

8. Brush each circle with milk, and sprinkle with cinnamon and sugar mix, and/or coarse white sparkling sugar, if desired.

9. Using a knife that you run through cold water, slice each circle into 8 wedges.

10. Carefully pull the wedges away from the center to separate them just a bit, about ½" space between them.

11. For the best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered.  While the scones are chilling, preheat the oven to 425°.

12. Bake scones for 22-25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs.

13. Remove the scones from the oven, and serve warm.  Wrap leftovers airtight and store at room temperature.  Reheat briefly in microwave if desired.

Yields 16 scones.

These go best with:
Milk!  Lauren loved hers with milk, but they would also be great paired with coffee, tea, or hot chocolate!

I'm giving these 4 out of 5 pumpkins.  They're a nice autumn morning treat, but for some reason they make me feel like they are missing something.

 

Pumpkin Pancakes

I have to be honest.  I'm not one to change what works.  I like regular pancakes, I like blueberry pancakes, I wasn't sure how I would like pumpkin pancakes.  Before I could even sink my teeth into them, the girls had devoured half of theirs and declared, "I like them," with a thumbs up.  Well then, need I say more?

Thank you, LeeAnn, for this tasty twist on flapjacks!



2 cups flour

2 Tbsp. brown sugar

1 Tbsp. baking powder

½ tsp. cinnamon

¼ tsp. nutmeg

1 tsp. salt

1-¾ cups milk

½ cup pumpkin purée

1 large egg

2 Tbsp. vegetable oil

1. Combine dry ingredients with a wire whisk.  Set aside.

2. In a large bowl, beat milk, pumpkin, egg, and oil.  Gradually add dry ingredients.  Mix only until wet.  Batter will be lumpy.

3. Heat griddle.  Brush with oil.  Make pancakes using ¼ cup batter.  Cook until top is bubbled and edges dry.  Flip and cook for another minute or so.

What I liked about these:

They're tasty pancakes.  Not too much pumpkin, but enough to give them Fall flavor.

What I didn't expect:

This recipe makes thick pancakes.  I like them thick, but if you prefer them thin, increase the amount of milk to 2 cups.

These would taste good with:

Nuts on top, walnuts or pecans.  Or spruce them up with chocolate chips or raisins.  They would even make great pigs-in-a-blanket with maple sausage links!

Next time I would:

Use pumpkin pie spice instead of the cinnamon and nutmeg.  I opted not to add ginger, but adding ¼ tsp. ginger may have given it a boost.  The recipe I had called for 1-¼ tsp. pumpkin pie spice, but since I am fresh out of that one, I had to rearrange my thinking.

I'm giving these pancakes 4 out of 5 pumpkins.  The recipe needs a little tweaking, but is destined to reach the 5 pumpkin mark!

Cranberry Scones

I was introduced to scones when we lived in New England; I've been a huge fan ever since! This recipe is unbelievably easy to make, especially when you mix up the dry ingredients the night before. I like to serve these when guests come over. They are good as a light breakfast; they also make a delicious entrée accompaniment.





1-¾ cups all-purpose flour
2½ tsp. baking powder
2½ Tbsp. sugar
¼ tsp. salt
6 Tbsp. butter, soft
½ cup Craisins
1 egg
5 Tbsp. heavy cream, plus extra for brushing on top of scones
coarse sugar crystals

1. Preheat oven to 450°.

2. In a large bowl whisk together flour, baking powder, sugar & salt. Cut in butter until it is well blended. Stir in Craisins.

3. In a separate bowl beat the egg & cream. Add to the flour mixture, stirring gently with a fork until the dough comes together. If the dough seems to dry, add a splash of cream; you do not want it to be too sticky.

4. Place the dough on a lightly floured work surface. Gently pat into a 6" circle about 1" thick. With a sharp knife, divide the dough into 8 equal wedges. Space scones apart on a baking sheet or baking stone. Lightly brush the tops with cream and sprinkle with coarse sugar crystals (regular sugar works great as a substitute). Bake until golden brown @ 450° for 12-14 minutes.

Serve warm with jam or butter.

Homemade Blueberry Muffins

This recipe was so easy to make, and a hit with the lovelies. I prepared it this morning before they woke up so they'd have breakfast ready for them, but it is certainly easy enough to do with them.... next time!

1 3/4 cups Bisquick
1/2 cup quick oats
1/2 c sugar
3/4 cup milk
1 large egg, beaten
1 Tbsp. vegetable oil

1 cup blueberries, can be frozen

Preheat oven to 375°. Line 12 muffin cups with baking liners. In a large bowl, combine beat together egg, milk & vegetable oil. Mix in Bisquick, oats and sugar. When all of above ingredients are thoroughly mixed, add blueberries & stir. Scoop batter with an ice cream scoop into cups. Bake in oven for 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.