Rhubarb Crumb Muffins

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Rhubarb Crumb Muffins

Recipe adapted from Tastes of Home

It's FINALLY rhubarb time! Forced greenhouse Rhubarb to be more specific, but after missing the entire season last year, I'm not picky. I wanted to put together a recipe which showcased the tangy rhubarb as the standalone fruit, and this is the result. These muffins are so delicious and moist, they don't even need the obligatory swipe of butter (as is custom in our house).

Makes 24 muffins:

• 1/2 cup butter, softened
• 1 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 2 cups all-purpose flour 
• 1 teaspoon baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1 cup sour cream
• 3 cups fresh rhubarb, chopped (about 4 large stalks)

Topping:

• 1/2 cup chopped walnuts (or pecans)
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon cold butter

Directions:

1. Cream together butter and sugars until light and fluffy. In a separate bowl mix flour, baking power, baking soda and salt; Add to creamed mixture in increments, alternating dry ingredients with sour cream until everything is well incorporated. Fold in rhubarb.
2. Fill greased non-stick muffin tin 3/4 full. In a small bowl, mix brown sugar, chopped walnuts and cinnamon and cut in butter until the mixture resembles small crumbs. Sprinkle over the top of each muffin.
3. Bake at 350 Fahrenheit for 22-25 minutes (or when a toothpick inserted comes out clean)
4. Allow to cool about 5 minutes before removing from pan to wire rack.
5. Enjoy!

Cheddar & Dill Scones

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Cheddar & Dill Scones

Adapted from The Barefoot Contessa

 

Desperate to use some of my out-of-control Aerogarden dill, I sought out any recipe which would use it up and came across this little ditty. These are wonderful directly out of the oven with some butter, and the co-workers munched them up the next day with much praise!

• 4 cups plus 1 tablespoon AP flour, divided
• 2 tablespoons baking powder
• 2 teaspoons salt
• 3/4 pound cold butter, diced
• 4 large eggs, lightly beaten
• 1 cup cold heavy cream
• 1/2 pound extra-sharp old Cheddar, diced in small cubes
• 3/4 cup fresh chopped dill
• 1 egg beaten with 1 tablespoon milk, for egg wash

Directions:

1. Preheat oven to 400 degrees F.
2. Combine 4 cups of flour, salt and baking powder in a large bowl and cut in butter until pieces are pea-sized.
3. Mix the cream and eggs and add to the flour/butter mixture. Combine until just blended.
4. Toss together cheese cubes, dill and 1 tablespoon of flour and add to dough. Toss until almost incorporated.
5. Turn out dough on floured surface and knead for 1 minute, until dill and cheese are incorporated. Roll out dough 3/4" thick, cut into 4x4" squares and cut diagonally into triangles.
6. Brush tops with egg wash and bake on parchment paper lined baking sheets for 20-25 minutes until outside is crispy and inside is fully baked.

French Loaf

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French Loaf

This is the best loaf of bread I have ever made. It looked and tasted like I bought it from a bakery (which is my general meter-stick of success). I made this while I was simmering my Hearty Chilli. It was a match made in heaven! 

• 3 teaspoons active dry yeast
• 1/2 cup warm water (110 degrees F)
• 2 cups water
• 6 cups AP flour
• 1 tablespoon salt
• 1 tablespoon white sugar
• 5 tablespoons vegetable oil
• 2 tablespoons cornmeal
• 1 egg white, beaten
• 1 tablespoon sesame seeds

Directions:

1. In a small bowl dissolve yeast in warm water. Allow to proof for 10 minutes.
2. In a large bowl combine the yeast mixture with two cups water, 3 cups flour, salt, sugar, and vegetable oil; stir well to combine. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. Once the dough has pulled together, turn out on a floured surface and knead until smooth and elastic (about 8 minutes). Lightly oil a large bowl and place dough inside, turning once to coat. Cover with a damp cloth and let rise in a warm place until doubled in size (about 1 hour).
3. Divide dough in half with a knife or pastry cutter. Roll each half into 9x12 rectangle and roll up jelly roll style, starting on the long side. Seal the edges and turn seam side down. Place loaves on baking sheet sprinkled with cornmeal. 
4. Using a sharp knife, make three slashes diagonally. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise for 30 minutes. Meanwhile, preheat oven to 400 degrees F.
5. Bake in preheated oven for 35 minutes, or until golden brown.
6. Drink immediately.

Tea Biscuits

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Tea Biscuits

I made these biscuits a bit too small miniature sized.. but generally speaking, a normal sized glass is the perfect tool to cut these into rounds. These are delicious for a brunch, with dinner or any time with tea. 

• 2 cups flour
• 4 1/2 teaspoons baking powder
• 1 teaspoon salt
• 4 tablespoons shortening
• 7/8 cup milk (a little less than a cup), warmed

Directions:

1. Preheat oven to 450 degrees Fahrenheit
2. Combine all dry ingredients and cut in shortening. Warm milk and add last. Stir to combine.
3. Roll out dough to approximately 1/4" thick.
4. Using a glass, cut out rounds and place on baking sheet, touching each other.
5. Bake for 12-15 minutes. Move promptly to cooling rack.

Kaiser Rolls

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Kaiser Rolls

Adapted from Tastes of Home

I remember thinking that breads and buns would be too difficult and technical to make at home. I was surprised that although a bit time consuming-- the process is actually pretty simple. Wow your friends and family by subtling dropping that these are homemade rolls. :)

• 4 1/2 teaspoons active dry yeast
• 2 cups warm water (110° to 115°), divided
• 4 tablespoons sugar, divided
• 1/3 cup olive oil
• 2 teaspoons salt
• 6 to 6-1/2 cups all-purpose flour
• 2 tablespoons melted butter
• sesame seeds

Directions:

1. Preheat oven to 400 degrees F
2. In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 inch apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
5. Melt butter; brush over rolls. Sprinkle with sesame seeds. With sharp knife or razor, cut a 1/4-in.-deep cross on tops of rolls.
6. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 16 rolls.

Bacon Cheddar Muffins

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Bacon Cheddar Muffins

As strange as it sounds-- these muffins remind me of yardsales. When I was little my dad would make these when he needed my sister and I up early, awake and filled with sustenance. They now serve as great Sunday morning surprises when we have guests stay over. 

• 8 slices of bacon
• 2 cups AP flour
• 2 tablespoons white sugar
• 1 tablespoon baking powder
• 1/2 tsp salt
• 1 1/2 cups shredded old Canadian cheddar cheese
• 1 egg, beaten
• 1 cup milk
• 3 tablespoons butter, melted

Directions:

1. Preheat the oven to 400 degrees F. 
2. Cook bacon until crisp. Drain well, reserving 1 tablespoon drippings.
3. In a large bowl combine flour, sugar, baking powder and salt, stir in cheese and cooked bacon.
4. In a small bowl combine egg, milk, butter and reserved bacon drippings.
5. Add wet ingredients to dry ingredients and stir until moistened.
6. Divide batter among six large 3 inch greased muffin cups (Cups will be very full).
7. Bake in preheated oven for 25-30 minutes. Makes 6 muffins.