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Katie's Apple Cheddar Muffins
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Print 3 X 5 or 4 X 6
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1 egg beaten
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1/2 tsp baking soda
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1cup whole milk
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1/2 tsp salt
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1/2 cup honey
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1 tsp cinnamon
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1/3 cup softened butter
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1/2 tsp nutmeg
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1 cup whole wheat flour
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1/2 cup wheat germ
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1 cup unbleached white flour
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2 med apples, pared and grated
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1 tsp baking powder
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4 oz cheddar cheese grated
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Sift together flours, baking powder, salt and spices. set aside. in medium bowl, cream honey and butter until light and fluffy. Add beaten egg and milk. mix until well blended. To this mixture add flour mixture alternately with apples and cheese. Add wheat germ, mixing only until blended. Put in greased muffin tins. Bake in a 375 degrees oven for 20 minutes.
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1 tbsp maple sugar
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1 1/3 cup flour
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2 tsp baking powder
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2/3 cup milk
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1 egg beaten
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4-6 apples
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Slice, pare and core apples. Make slices about 1/4 inch thick. Dip each slice in the batter and drop into hot fat. When lightly browned, remove to drain on heavy brown paper or several layers of paper towels. Serve at once with maple syrup.
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Heat milk to scalding. add bread. Cool slightly. Add rest of ingredients and mix. Pour into greased casserole dish. Set dish in pan of hot water and put into a 350F oven and bake 40-50 minutes until set.
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1 package dried yeast
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1 cup melted butter
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½ cup lukewarm water
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4 eggs, well-beaten
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1 cup potato boiled and mashed
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2 teaspoons salt
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1 cup lukewarm potato water
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8 cups flour or enough to form a soft dough
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2/3 cup Pure Vermont Maple Syrup
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Combine the yeast, water, potato, potato water, and syrup and let stand in a warm place until spongy, about ½ hour. Stir in the melted butter, eggs, salt, and flour in the listed order. Mix thoroughly, cover, and let rise until double in bulk, about 2 to 3 hours.
Turn onto a floured board and knead two minutes. The less flour used, the lighter the rolls will be. Roll with a rolling pin to about an inch thick and cut with a 2 ½ inch cutter. Place on buttered cookie sheets, far enough apart to allow for expansion. Let rise until double in size, about an hour.
Preheat the oven to 425°. Bake for 10-12 minutes until pale golden brown. Serve hot. Freeze extras.
Preparation Time: 4-5 hours
Number of Servings: 48
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3 cups unbleached flour
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¾ cup cold unsalted butter
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1 cup chopped nuts
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1/3 cup heavy cream
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1 ½ tablespoons baking powder
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2/3 cup Pure Vermont Maple Syrup
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¾ teaspoon salt
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Preheat oven to 350º. Oil and flour a baking sheet. In a large bowl, with a fork, combine flour, nuts, salt, and baking powder. With food processor or by hand, cut in butter until it resembles course meal. Whisk together maple syrup and cream. Form a well in the center of the dry ingredients and slowly pour in the liquids. Mix lightly with a fork just until the mixture holds together in a soft dough.
Turn dough out onto floured surface and knead gently eight times. With lightly floured rolling pin, roll the dough 2 inches thick. Cut with a biscuit cutter and place on baking sheet about 2 inches apart. Brush with maple syrup. Bake 15 – 20 minutes until golden brown.
Preparation Time: 30-40 minutes
Yield: 8-12 scones depending on biscuit cutter size
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Pure Vermont Maple Syrup Muffins
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Print 3 X 5 or 4 X 6
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Preheat over to 400°F. Combine flour, sugar, baking powder, and salt together in mixing bowl. Cut in butter until well blended. Beat egg, milk, and maple syrup and stir into dry ingredients just until blended. Do not over beat.
Fill greased or paper-lined muffin tins 2/3 full and bake at 400°F for 20 minutes.
Preparation Time: 15 minutes
Number of Servings: 12
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