Ingredients: 2 Tbs butter 3 cloves garlic, minced One 6-ounce slab country ham, diced 1 small onion, finely chopped salt and black pepper 2 Tbs all-purpose flour 1 1/2 cups milk 1/2 cup chicken stock 1 1/2 cups shredded sharp Cheddar One 22-ounce package frozen shredded hash brown potatoes 3 green onions, thinly sliced
Directions: Preheat oven to 350°F. Add the butter to a large heavy skillet. Once foaming and melted, add garlic, ham, onions and some salt and pepper. Saute until the onions are tender and the ham is browned, about 4 minutes. Stir in the flour and cook until pasty, about 2 minutes. Add the milk and stock and stir until smooth. The mixture will begin to thicken as it comes to a simmer. Once thick, turn off the heat and add 1 cup of the shredded cheese. Stir until melted. Add the hash browns and green onions and stir until well mixed. Add to a 13-by-9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese. Bake until the top is golden and the potatoes are tender, 45 minutes.
3/4 cup almond flour (or 1/2 cup all-purpose flour)
2 teaspoons baking powder
1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3-4 tablespoons lemon
2 tablespoons honey
3/4 cup powder sugar, use more as needed
Lemon or orange zest
Bring the milk to a low boil in a small saucepan until steaming. Remove from the heat. Add the tea bags, cover, and steep for 10 minutes. Remove the tea bags and discard.
Preheat the oven to 350°F. Grease a (9×5 inch) loaf pan.
In a large mixing bowl , beat together the butter, honey, and lemon zest until combined. Beat in the eggs, one at a time, until combined then add the vanilla. Add the flour, almond flour, baking powder, and salt. Beat to combine. Add the steeped chai milk, beating until combined.
Spoon the batter into the prepared pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. If the cake is browning too quickly, cover with foil.
Meanwhile, make the glaze. Remove the zest from the lemon and orange with vegetable peeler in wide strips. Then thinly slice the strips. In a medium bowl, mix together the honey and 3-4 tablespoons lemon juice. Drizzle 1/2 the glaze over the warm loaf.
To the remaining glaze, add the powdered sugar, whisk until smooth. Stir in 1/2 the lemon and orange zest. Pour the glaze over the loaf. You can garnish with the remaining zest, if desired. Let set 5 minutes, slice, and enjoy warm or at room temperature.
Heat oven to 375 degrees. Spray bottom of muffin cups (regular or mini size) with cooking spray. Or use liners.
In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.
Add in flour, baking soda, salt, and cinnamon and stir together until just combined.
Divide batter evenly among muffin cups. If using regular size muffin tin they’ll be about 3/4 full. I used a 1 1/2 tablespoon scoop to fill mini muffin tins and ended up with 1 1/2 batches (35 mini muffins)
Bake regular size 17-21 minutes or mini size 10-12 minutes or until toothpick inserted in center comes out clean and muffins are high and round on top. The tops of the muffins should not look wet. Edges will be more browned.
Remove muffins and let cool slightly. Place on cooling rack if you have one.
Meanwhile, make cinnamon & sugar topping: Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate bowl (microwaved 15 sec increments to melt). Dip muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let cool completely.
Preheat the oven to 350°F. Place a sheet of parchment over the bottom disk of an 8-9 inch spring-form pan. Fasten the ring around the disk with parchment paper secured in between. Cut off the excess paper. Grease the sides of the pan.
Whisk together the flour, baking powder, salt and 1/2 teaspoon of pumpkin pie spice.
In the electric mixer, cream 1 cup of sugar with the butter. Add the eggs one at a time. Slowly add the flour mixture. Scrape the bowl and mix again.
Spread the batter evenly in the prepared pan. Slice the plum into eights.
Place the plum slices around the top of the cake in a pretty pattern. Make sure they are close together. Sprinkle 1 tablespoon of sugar and the remaining 1/4 teaspoon pumpkin pie spice over the plums. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Make SURE not to over bake! Cool for 15 minutes in the pan, and another 10 minutes out of the pan before serving.
*Try with summer peaches, nectarines or apricots! ~Recipe via A Spicy Perspective
Yields: 4 servings Prep Time: 10 min Cook Time: 5 min
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 Tablespoon sugar
1/4 teaspoon salt
1 1/2 cups buttermilk
1 large egg
2 Tablespoons unsalted butter, melted
In a large bowl, whisk together the flour, baking soda powder, baking soda, sugar and salt.
In a separate medium bowl, whisk together the buttermilk, egg and melted butter. Stir the wet ingredients into the dry ingredients just until combined. (There should be lumps in the batter.)
Place a nonstick pan or griddle over medium-low heat. Grease it with oil. Drop dollops of the batter onto the hot pan. Once bubbles form, flip the pancake once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve immediately with maple syrup or other toppings.
*Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy. ~Recipe from justataste.com