Bacon, Gruyere, & Butternut Squash Frittata

Ingredients:

• 6 slices thick sliced, applewood smoked bacon
• 2 cups butternut squash (~half a small one)
• 1 small sweet onion
• 1 1/2 tablespoons fresh minced rosemary, plus more for garnish
• 6 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 oz. Gruyere
• 1/2 teaspoon Redmond's® Real Salt (or to taste)
• 1 teaspoon McCormack's® Peppercorn Medley (or to taste)

Preheat oven to 375 degrees.

Directions:

Peel the butternut squash and cut into small cubes and set aside.  Chop the onion and set aside.  Strip the rosemary leaves from the stem, mince, and set aside.  Grate the Gruyere, separate into 2/3 and 1/3, and set aside.

Over a large oven-safe skillet (preferably cast iron) over medium-high heat, using kitchen shears, snip the bacon slices in to 1 centimeter slices.  Cook bacon until beginning to soften (~4 minutes). 

Add butternut squash, onion, and rosemary and cook until softened, stirring frequently (~14 minutes).

Whisk eggs, milk, cream, 2/3 of the cheese, salt, and pepper in a large bowl or glass measuring cup. Pour the egg mixture over butternut squash mixture.  Cook over medium heat until edges of eggs begin to set (~8 minutes).

Sprinkle remaining cheese on the top, top with a bit more rosemary, and carefully transfer to oven.  Bake until golden brown (~15 minutes).


Myrtle's Note:  I found this recipe tasty, of course, but also a bit off in timing.  The times in my recipe reflect what it actually took for me to cook two of the steps rather that what the recipe said.  The only other change I did was to model what I learned in quiches and use 1 cup of milk and 1/2 cup of heavy cream instead of 1 1/2 cup milk.  Other than that, I highly recommend peeling and cubing the butternut squash the night before if you are going to have this in the morning.


Yield: 4-6 servings

Source:  http://www.delish.com/cooking/recipe-ideas/recipes/a44788/bacon-gruyere-butternut-squash-frittata-recipe/

Goat Cheese, Spinach, & Sun-Dried Tomato Quiche

Ingredients:

• 1/2 teaspoon olive oil
• 1 teaspoon minced garlic
• 3 packed cups fresh spinach 
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup sun-dried tomatoes
• 4 ounces goat cheese (and a bit extra)
• 1/2 teaspoon Redmond's® Real Salt, or to taste
• 1 teaspoon McCormack's® Peppercorn Medley, or to taste

Preheat the oven to 350 degrees.


Directions:

Prepare the pie crust the night before to save yourself some time.

On a floured work surface, roll out the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and crimp the edges. 

Using pie weights, blind bake pie crust for 20 minutes.  Remove the pie crust from the oven, remove the pie weights, and cook an additional 10 minutes, until golden brown.

While the pie crust is baking, drain and chop the sun-dried tomatoes and set aside.  Mince the garlic, and set aside.  Rough chop the spinach and set aside.  Crumble the goat cheese, divide in half, and set aside.

Remove the pie crust from the oven and let cool.

Whisk the eggs, milk,  cream, salt, and pepper together until combined. Stir in the sun-dried tomatoes, 1/2 goat cheese, and the spinach. 

Pour the egg mixture into the cooled pie crust.  Top with the other half of the goat cheese.  Use aluminum foil or a pie shield to prevent the pie crust from over browning, 

Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 - 55 minutes. 

Allow to cool for 5 minutes before slicing and serving. This quiche makes great leftovers for breakfast, lunch, or dinner! Store tightly covered in the refrigerator for up to 4 days.

Myrtle's Note:  I loved the combination of these ingredients, but I followed the process a bit more from the method source article.  However, my step-father, who has made quiche, had me not cook the spinach in advance.  Since the quiche turned out to be pretty much the best thing I have ever tasted, I think he was right in his methodology.  The sweetness of the sun-dried tomatoes and the tanginess of the goat cheese is just lovely.


Yield:  6-8 servings

Adapted from:  http://sallysbakingaddiction.com/2016/03/11/goat-cheese-spinach-sun-dried-tomato-quiche/

Method from:  http://www.thekitchn.com/how-to-make-a-fool-proof-quiche-168459

Baked Oatmeal

Ingredients:

• 2 bananas
• 2 eggs
• ⅓ cup pure maple syrup
• ¼ teaspoon Redmond's® Real Salt
• 2 teaspoons baking powder
• 3 teaspoons vanilla paste
• 1 tablespoon cinnamon
• 1 cup Greek Gods® Greek yogurt
• 3 cups oats
• 1 cup whole milk

Optional toppings: dried cranberries, apples, blueberries, nuts, etc.

Preheat oven to 350 degrees.


Directions:

In a large bowl, mash bananas. Add the eggs and mix thoroughly.  Then add then maple syrup, salt, baking powder, vanilla extract, cinnamon, and Greek yogurt and stir throughly.

Next add the oats and milk and stir until the oats are completely incorporated into the batter.  Let the batter sit for a few minutes, so the oats soak up the liquid and the consistency is like oatmeal.

Line muffin tins with muffin liners. Pour the mixture into each muffin cup until just below the top of the liner.  If using toppings, gently push them into each muffin cup.

Bake for 30 minutes.

Let cool for 5 minutes before eating. Once cool, you can store in an airtight container or freeze in a storage bag.

Myrtle's Note:  I think that these are more like baked oatmeal rather than muffins.  However, they are tasty!  I tried cranberries and blueberries as toppings and prefer the blueberries.  They were a nice contrast to the strong banana flavoring.  Even with a tablespoon of cinnamon, they are not very cinnamony, so I would not recommend reducing that.  My changes to the recipe were to up the vanilla and make it paste.   And I use Honey or Honey Vanilla Greek yogurt.

Yield:  18 muffins

Source:  https://www.buzzfeed.com/robertbroadfoot/these-banana-oatmeal-muffins-are-perfect-for-a-snack-on-the

Whole Wheat Zucchini Buttermilk Pancakes

Ingredients:

• 2 1/4 cups King Arther® white whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons brown sugar
• 1 tablespoon granulated sugar
• 2 cups buttermilk
• 4 tablespoons unsalted butter, melted and cooled
• 2 large eggs
• 1 teaspoon vanilla paste
• 1 medium zucchini (a heaping cup or thereabouts)

Directions:

Peel and grate zucchini and set aside.  

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugars.

In a separate bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract. Pour liquid ingredients over dry ingredients, stirring until just combined. Fold in the zucchini.

Heat a griddle or pan to medium heat. Spray with cooking spray, if needed. Pour about a 1/3 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst. Flip carefully with a spatula, and cook until browned on the underside. 

Continue making pancakes until the batter is gone. Serve pancakes with butter and maple syrup, if desired.  If freezing, wrap in plastic and then place in a freezer bag.  Will keep in the freezer for up to two months.

Myrtle's Note:  I am a very, very unskilled pancake maker, but this was a solid recipe.  I found the original recipe's instruction to use 1/2 cup of batter in making the pancakes far too big, so I switched to 1/3 cup.  The pancakes are rich and thick and a bear to flip, but well worth the mess!

Yield: 12-16 thick pancakes

Source:  http://www.twopeasandtheirpod.com/whole-wheat-zucchini-pancakes/

Bob's Red Mill Favorite Bran Muffins

Ingredients:

• 1-1/4 cups unbleached white all-purpose flour
• 2-1/4 teaspoons baking soda
• 1/2 tablespoons baking powder
• 1/8 teaspoon Redmond's Real Salt®
• 1/2 teaspoon ground cinnamon
• 3 tablespoons vegetable oil
• 3 tablespoons unsalted butter, melted
• 1/2 cup plus 1 tablespoon Brown Sugar (packed)
• 1/8 cup Molasses
• 1 tablespoons honey
• 2 small eggs or 1 large egg and 1 large yolk, lightly-beaten
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon maple extract
• 1 cups buttermilk
• 1/2 cup Bob's Red Mill® Wheat Bran
• 1/2 cup Bob's Red Mill® Wheat Germ
• 1 cup diced apples

Preheat oven to 400 degrees.


Directions:
Either line the muffin tin or grease lightly and set aside.

Using a large bowl, combine the flour, baking soda, baking powder, cinnamon and salt and blend with a wire whisk to combine well. 

In another large bowl whisk together the butter, oil, honey, molasses, brown sugar, vanilla extract, maple extract and eggs. Mix well. Whisk in buttermilk, wheat germ, and wheat bran. Let this batter sit for 15 minutes. 

Add the apples to the wet ingredients and then add to the dry ingredients; blend until just mixed. For round top, fluffy muffins, allow to side for 15 minutes.  [This batter can be covered and refrigerated overnight, if desired.] 

Fill the tins 3/4 full and bake for about 15-16 minutes until golden brown on top.

Myrtle's Note:  For the second time, I got stuck with a recipe with a yield that was recorded wrong.  Follow the original recipe and you will have 36 muffins!  So, this is cut in half, however I kept the apple amount the same and, of course, I skipped the walnuts.  For dividing the eggs in half, as noted, I found several recommendations to either use two small eggs or to use one large egg and one large yolk.  Since I had to bake three tins the first time, I discovered that the longer the batter sat the more foamy it got.  The last set of muffins were quite high and fluffy.  So, I incorporated some wait time into the recipe.


Yield:  18 muffins

Source:  http://www.bobsredmill.com/recipes/favorite-bran-muffins-with-apples-and-walnuts/

Blueberry Lime Oatmeal Muffins

Ingredients:

• 1 cup rolled oats 
• 1 cup sour cream
• 4 tablespoons butter
• 1/4 cup vegetable oil
• 2 large eggs, beaten
• 1/2 granulated sugar
• 1/4 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon lime zest
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1 cup fresh or frozen blueberries

Preheat oven to 400 degrees.


Directions:

Grease a muffin pan and set aside.

In a large bowl, mix together the sour cream and oats so that the latter will soften.  Beat the eggs and set aside.  Zest a table spoon of lime and set aside.  Sift together the flour, baking soda, cinnamon, nutmeg, and salt and set aside.

Add the butter, oil, eggs, sugars, vanilla extract. and lime zest into the sour cream and oat mixture until thoroughly mixed.  Then add the dry ingredients to the wet ingredient and mix until the batter just comes together. You don’t want to over work the batter as this will affect the muffin’s rising in the oven so it’s okay if it’s lumpy. Gently stir in the blueberries (if using frozen, do not thaw them first).

Divide the batter into the muffin pan and bake for 20-25 minutes or until lightly browned on top and when a knife inserted into the muffin comes out clean.  Best when served warm.


Myrtle's Note:  I didn't feel like cleaning an extra pot, so I just used really softened butter.  The only changes I made to the recipe was to rework the directions a bit to remind myself how to make them next time.  They are not sweet at all, but full of oat flavor.  I think they would be great for breakfast or an afternoon snack.


Yield:  12 muffins

Source:  http://www.homesicktexan.com/2012/08/blueberry-lime-oatmeal-muffins.html

Strawberry Muffins

Ingredients: 

• 2 cups flour
• 1 cup white granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup milk 
• 1/4 cup butter, melted
• 1 teaspoon almond extract
• 1 cup of minced fresh strawberries

Preheat oven to 350 degrees.

Directions:

Grease a muffin tin and set aside.

Whisk together the flour, sugar, baking powder and salt in a large bowl. Mix in egg, milk, butter, almond extract.  Hand mixing is fine.

Slice and then mince into small pieces enough strawberries to fill one cup.  Fold into the batter.  Fill the tins and bake for 25 to 30 minutes. Serve with butter while warm.

Myrtle's Note:  I had enormous muffins, because I kept trying to get all the batter into 12 muffin tins.  And I will not admit just how much batter I ended up licking out of the bowl.  So, I would plan for more than twelve muffins.  I wish I knew how to adjust down the recipe ever so slightly.  I think it would work well to do two batches, so that you are not cooking 2 or 3 muffins by themselves.  The taste, however, was sublime!

Yield:  14 muffins

Source:  http://thesouthernladycooks.com/2014/01/25/strawberry-muffins/

Cinnamon Apple Muffins

Ingredients:

• 1 1/2 cups flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup apple, finely chopped
• 1/2 cup milk
• 1/3 butter, melted
• 1 egg, slightly beaten

Preheat oven to 375 degrees.


Directions:

Grease or line muffin cups and set tin aside.

Combine flour, sugar, baking powder, and cinnamon in medium bowl.  Add milk, butter, and egg.  Stir until flour is moistened.  Fold in apples.

Spoon batter evenly into prepared muffin pan.  Bake 23-28 minutes or until lightly brown.  Cool 5-10 minutes before removing from the pan.  If desired, brush with browned butter and sprinkle a bit of cinnamon sugar on top.


Myrtle's Note:  I added nutmeg, because it just belonged in there.  I also really like having a bit of something on top, so I browned some butter for that slightly nutty taste and then sprinkled a bit of cinnamon sugar ... because I always have an old spice jar of that mix ready and waiting my next yearning for cinnamon toast.

Yield:  12 Muffins


Source:  Land O'Lakes Baking and More (2010)

Honey Carrot Muffins

Ingredients:

• 1 3/4 cups flour
• 1/3 cup firmly packed brown sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 3/4 baking soda
• 1/4 teaspoon salt
• 1/2 cup Greek yogurt
• 1/2 cup milk
• 3 tablespoons honey
• 1/4 cup butter, melted
• 1 egg
• 2 cups peeled shredded/minced carrots

Preheat oven to 375 degrees.


Directions:

Place paper baking cups into a muffin pan or grease it and set aside.

Combine flour, brown sugar, baking powder, cinnamon, baking soda, and salt in medium bowl and set aside.

Combine yogurt, milk, butter, and egg in a large bowl.  Whisk together until smooth.  Then slowly stir flour mixture into the yogurt mixture.  Fold in carrots.

Spoon batter evenly into prepared muffin pan cups.  Bake for 25-30, until a toothpick inserted into the center of a muffin comes out clean.

Allow to cool in the pan for 5-10 minutes, then transfer to a cooling rack.  Top with melted butter and sugar in the raw, if desired.


Myrtle's Note:  The original recipe calls for melted apple jelly, both in the recipe and as a topping.  However, I thought that sounded odd.  The first time, I forgot to use some sort of substitute for the inside amount (1/4 cup), so the muffins were more like a breakfast bread.  I have adjusted the recipe to use honey.  And I substituted the sour cream with Greek yogurt to continue with the breakfast bread bent.


Yield:  12 muffins

Adapted from:  Land O'Lakes Baking and More (2010)

Bacon Cheddar Puffs

Ingredients:

• 1 cup milk
• 1/4 cup butter
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup sharp cheddar cheese, shredded
• 8 slices bacon, cooked crisp and crumbled
• 1/2 teaspoon onion powder
• 1 large dollop of Gourmet Gardens® Minced Garlic
• 1 teaspoon McCormick's® Peppercorn Medley

Pre-heat oven to 350 degrees.

Cut the bacon into small strips.  Cook, drain on paper towel, and set aside.

Combine milk and butter in medium saucepan.  Cook over medium heat, stirring frequently until butter is melted and mixture is simmering.  Add flour, stir until mixture forms a ball.  Remove from heat.

Beat in 1 egg at a time until mixture is smooth.  Stir in remaining ingredients; mix well.  Drop heaping teaspoons of mixture onto greased baking sheet.

Bake for 25 minutes or until puffed and golden brown.  Serve warm or at room temperature.


Myrtle's Note:  This recipe is a bit forgiving.  I made it with farm eggs that were medium, so I used five eggs, instead of four, and then had one be a double yolk.  The puffs turned out a bit more eggy, but most delicious!  They can be stored in the refrigerator and eaten later.  A good pot-luck brunch item!


Yield: 16-20

Source: http://www.food.com/recipe/bacon-cheddar-puffs-407150

Crustless Bacon Cheddar Quiche

Ingredients:

• Butter, for ramekins
• Coarse salt
• 6 large eggs
• 1/2 cup cream
• 6 slices of cooked bacon
• 1/4 teaspoon ground pepper
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 3/4 cup shredded cheddar cheese (3 ounces)

Preheat oven 350 degrees

Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Cook six slices of bacon.  Chop coarsely.  In a large bowl, whisk together eggs, cream, salt, pepper, and nutmeg. Stir in bacon and cheese.

Place ramekins on a rimmed baking sheet. Ladle the egg mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

Yield: 4

Source: http://www.marthastewart.com/318409/crustless-broccoli-cheddar-quiches?czone=food%2Fdinner-tonight-center%2Fdinner-tonight-main-courses&center=0&gallery=274623&slide=285719