Breakfast Monkey Bread

Ingredients:

3 (12 oz.) packages of refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup butter
1 cup brown sugar
1/2 cup raisins

Directions:

Preheat oven to 350 degrees. Grease tube pan with butter (or butter spray).

Mix white sugar and cinnamon in the freezer bag. Cut biscuits into quarters. Shake 8 pieces at a time and arrange in the bottom of the pan. Alternate adding raisins and coated pieces until finished.

In saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.

Bake for 35 minutes. Let cool for 10 minutes, then turn out onto serving plate.

Cheddar Dill Scones

Ingredients:

4 cups plus 1 tbsp of all-purpose flour (plus extra for work surface)
2 tbsp baking powder
2 tsp salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp cheddar, small-diced
1.5 tbsp dried dill
1 egg beaten with 1 tbsp water or milk (for egg wash)
3 tbsp sesame seeds

Directions:

Preheat oven to 400 degrees.

Combine 4 cups of flour, baking powder, and salt in the bowl of electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream together and then quickly add to flour mixture. Combine until just blended.

Toss together the cheddar, dill and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and kneed it for one minute, until the cheddar and dill are well distributed. Roll the dough 3/4 inch thick. Cut into 4-inch squares and then half diagonally to make triangles. Brush the tops with egg wash.

Sprinkle the sesame seeds evenly on top of each scone. Bake on a baking sheet lined with parchment paper for 20-25 minutes, until the outside is crusty and the inside is fully backed.

Lemon Bars

Ingredients:

2 cups sifted all-purpose flour
1 cup confectioner's sugar
1 cup butter, melted
2 cups white sugar
1 teaspoon baking powder
1/4 cup all-purpose flour
5/8 cup Meyer's Lemon Juice
4 eggs

Directions:

Preheat over to 350 degrees. Grease the 9x13 pan.

In a medium bowl, stir together 2 cups of flour and confectioner's sugar. Blend in melted butter. Press in the the bottom of the pan. Bake for 15 minutes or until slightly golden.

Combine sugar, baking powder and 1/4 cup of flour in a bowl until there are no lumps. Add eggs to sugar mixture until blended. Add lemon juice and stir well.

Pour over prepared crust and return to oven. Bake for an additional 30 minutes or until bars are set. Allow to cool. Coat with sifted confectioner's sugar (optional).

Coffee Barbecue Sauce

Ingredients:

1 tbs. canola oil
1 medium onion, chopped (1 cup)
1 tbs. ground cumin
1 tbs. chili powder
2 cloves garlic, minced (2 tsp.)
1 tsp. paprika
3/4 cup ketchup
1/2 cup strong coffee
1/2 cup cider vinegar
1/4 cup molasses
2 tbs. Dijon mustard

Directions:

Heat oil in saucepan over medium heat. Saute onion 5 minutes, or until soft.

Add cumin, chili powder, garlic, and paprika, and cook for 30 seconds, or until fragrant. Stir in remaining ingredients and 1 cup of water. Cover, reduce heat to medium-low, and simmer 30 minutes, or until slightly thickened.

 Strain into bowl, and discard solids. Refrigerate overnight to let flavors mingle.

Mom's Apple Pie

Crust Ingredients:

2/3 cup vegetable oil
1/3 cup milk

2 cups flour

2 teaspoons sugar

1 1/4 teaspoon salt

Filling Ingredients:

5-7 tart apples; peeled and sliced thin

1 cup sugar

2 tablespoons flour

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Dash of salt

4 tablespoons of butter

Directions:

Preheat oven to 400 degrees.

In a large cooking pot, combine all the filling ingredients and cook until very soft.

In the pie baking dish, mix flour, sugar, and salt.

In small bowl, whip oil and milk together and pour over the flour mixture.

Mix together with fork until the four is all damp and ingredients are combined completely. Reserve 1/3 of dough to crumble over the filling for crust top.

Press rest of dough to the bottom of the pie baking dish evenly and up the sides; crimp edges.

Add filling and top with the reserved flour; crumpled. Dot with butter

Bake for 30-40 minutes; until top is brown and filling is bubbling.

Easy Mac & Cheese Muffins

Ingredients:

2 cups uncooked elbow macaroni
1 tablespoon butter
1 egg, beaten
1 cup milk
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup seasoned dry bread crumbs
2 teaspoons olive oil
1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees. Grease muffin pan with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.

Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little firm. Remove from the heat, drain and return to the pot; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of the sharp Cheddar cheese and stir the remaining Cheddar cheese, milk, and mozzarella cheese into the pasta. Spoon in to the prepared muffin pan. Sprinkle the reserved cheese and the bread crumb mixture over the tops.

Bake for 30 minutes, or until the topping is nicely browned. Allow for the muffins to cool for a few minutes before removing from pan. This lets the cheese set and they will hold their muffin shape.

Spice Cake in a Jar

Ingredients:

1 tablespoon shortening, melted

2 1/4 cups all-purpose flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon allspice

1/4 teaspoon salt

1 cup chopped pecans

1 cup golden raisins

3/4 cup milk

1/2 cup butter, melted

1/3 cup honey

1/3 cup sour cream

1 large egg

1 teaspoon vanilla extract

Directions:

Preheat oven to 325 degrees. Brush five sterilized canning jars with melted shortening. Place jars on a baking sheet; set aside.

In a large bowl, combine flour, sugar, baking powder, nutmeg, all-spice, and salt. Stir in pecans and raisins. In another bowl, combine milk, butter, honey, sour cream, egg, and vanilla; whisk until smooth. Combine milk mixture with flour mixture, stirring to combine well. Evenly divide batter between jars, filling each jar approximately half full.

Bake for 40-45 minutes, or until a wooden pick inserted in center comes out clean. Using kitchen towels, remove one jar at a time form the oven; carefully place lid and ring on each, screw lids on tightly. Cool jars on counter top. Once jars have sealed (popped!), store in a cool place for up to one year.