baking powder

Artichokes and spinach are both rich in antioxidants, low in calories and help improve over all health.  So, indulge a little and check out this yummy scone recipe!

 

Ingredients:

3 cups all purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp garlic powder

1 stick of butter – cut into small pieces

3/4 cup of Parmesan cheese

1/2 cup artichoke hearts – chopped

1 box frozen spinach – thawed

1 cup milk

2 eggs

 

Preheat oven to 400 degrees.  Next, combine all the dry ingredients together.

Cut up the butter into small pieces and add to the dry ingredients.

Add the Parmesan cheese.

Add thawed out spinach and chop up the artichoke hearts.

Add the artichokes to the mix and stir up.

In a separate bowl, whisk together the milk and 1 egg.

Pour the milk mixture into the spinach mix.

Using a fork, mix up the ingredients together to form a thick dough.  You may have to wet your hands (to prevent sticking) and kneed the dough a little bit to help mix it all together.  It should look like this when combined:

Wet your hands again and pull off sections of the dough to form smaller wedges for the scones.

Place wedges on a baking pan that has been sprayed with cooking spray to prevent sticking.  Beat the remaining egg in a separate bowl and brush it on to the tops of the wedges before baking.

 

Bake for approximately 15 minutes, or until they become golden brown on top.  Remove and serve hot!

Leftover scones can be stored in the freezer in resealable freezer bags for a yummy snack or side dish to another meal!

 

Spinach Artichoke Scones
Author:
Recipe type: Bread
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 stick of butter - cut into small pieces
  • ¾ cup of Parmesan cheese
  • ½ cup artichoke hearts - chopped
  • 1 box frozen spinach - thawed
  • 1 cup milk
  • 2 eggs
Instructions
  1. Preheat oven to 400 degrees. Next, combine all the dry ingredients together.
  2. Cut up the butter into small pieces and add to the dry ingredients.
  3. Add the Parmesan cheese.
  4. Add thawed out spinach and chop up the artichoke hearts.
  5. Add the artichokes to the mix and stir up.
  6. In a separate bowl, whisk together the milk and 1 egg.
  7. Pour the milk mixture into the spinach mix.
  8. Using a fork, mix up the ingredients together to form a thick dough. You may have to wet your hands (to prevent sticking) and kneed the dough a little bit to help mix it all together.
  9. Wet your hands again and pull off sections of the dough to form smaller wedges for the scones.
  10. Place wedges on a baking pan that has been sprayed with cooking spray to prevent sticking. Beat the remaining egg in a separate bowl and brush it on to the tops of the wedges before baking.
  11. Bake for approximately 15 minutes, or until they become golden brown on top. Remove and serve hot!
  12. Leftover scones can be stored in the freezer in resealable freezer bags for a yummy snack or side dish to another meal!

 

 

 

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Strawberry Bread

by Heather

in Bread

This is by far, one of the most moist, delicious breads!  The Greek yogurt gives it a great creamy taste and you can use either fresh or frozen strawberries!

 

Ingredients:

1/2 cup butter – melted

3/4 cup sugar

2 eggs

1 container of Greek yogurt (I used honey flavored)

1 3/4 cup all purpose flour

1 tsp vanilla

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp cinnamon

1 cup strawberries – chopped (fresh or frozen and thawed)

 

Preheat oven to 350 degrees.  In a large bowl, cream together the melted butter and the sugar.

Next, mix in the eggs and the Greek yogurt.

After those four ingredients have been mixed together, add the vanilla.

Add all dry ingredients and mix thoroughly.

Fold in chopped strawberries.

Pour mixture into individual mini loaf pans (or 1 large loaf pan) and place in the oven.  Bake at 350 degrees for 30 minutes (55-60 minutes for a large loaf).

Once cooked through, remove from oven and allow to cool.  Enjoy with a cup of coffee or a large glass of milk!

The leftovers can be stored in individual, resealable plastic bags and put in the freezer for a yummy treat another day!

 

Strawberry Bread
Author:
Recipe type: Bread
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup butter - melted
  • ¾ cup sugar
  • 2 eggs
  • 1 container of Greek yogurt (I used honey flavored)
  • 1¾ cup all purpose flour
  • 1 tsp vanilla
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp cinnamon
  • 1 cup strawberries - chopped (fresh or frozen and thawed)
Instructions
  1. Preheat oven to 350 degrees. In a large bowl, cream together the melted butter and the sugar.
  2. Next, mix in the eggs and the Greek yogurt.
  3. After those four ingredients have been mixed together, add the vanilla.
  4. Add all dry ingredients and mix thoroughly.
  5. Fold in chopped strawberries.
  6. Pour mixture into individual mini loaf pans (or 1 large loaf pan) and place in the oven. Bake at 350 degrees for 30 minutes (55-60 minutes for a large loaf).
  7. Once cooked through, remove from oven and allow to cool. Enjoy with a cup of coffee or a large glass of milk!
  8. The leftovers can be stored in individual, resealable plastic bags and put in the freezer for a yummy treat another day!

 

 

 

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Coconut Banana Bread

by Heather

in Bread

Banana bread is one of my all time favorites, but this is a great way to put a new spin on the traditional banana bread recipe!

 

Ingredients:

1/2 cup oil

1 cup sugar

2 eggs

1 tsp vanilla

1 tsp almond extract

2 1/2 cups flour

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 bananas

1 cup coconut milk

1 cup shredded coconut

 

First, preheat the oven to 350 degrees.  Next, in a large bowl combine the oil, sugar and eggs.

Once they have been creamed together, add the vanilla and almond extract and mix.

Next, it is time to add the dry ingredients.

Add the coconut milk – this will be a thick textured milk.

Last, it is time to add the banana and coconut.  Stir it up well.

Once thoroughly mixed, pour into greased bread tins and set in the oven to bake for 30 minutes.

Once cooked through, remove from oven and allow to cool before serving!

Any uneaten loaves can be placed in resealable plastic bags and placed into the freezer to store for breakfast or snack another day!

 

Coconut Banana Bread
Author:
Recipe type: Bread
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup oil
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 2½ cups flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 bananas
  • 1 cup coconut milk
  • 1 cup shredded coconut
Instructions
  1. First, preheat the oven to 350 degrees. Next, in a large bowl combine the oil, sugar and eggs.
  2. Once they have been creamed together, add the vanilla and almond extract and mix.
  3. Next, it is time to add the dry ingredients.
  4. Add the coconut milk - this will be a thick textured milk.
  5. Last, it is time to add the banana and coconut. Stir it up well.
  6. Once thoroughly mixed, pour into greased bread tins and set in the oven to bake for 30 minutes.
  7. Once cooked through, remove from oven and allow to cool before serving!
  8. Any uneaten loaves can be placed in resealable plastic bags and placed into the freezer to store for breakfast or snack another day!

 

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I have fond memories of my mom taking my brother and myself to the local farms to go blueberry and strawberry picking every year.  Now as a mom to my two boys, I want to do the same for them.  We picked a great strawberry crop back in May, and this summer I found a wonderful local berry farm where you can pick all you can carry blueberries!  My boys had a fun afternoon filling up their buckets!  We ended up with 10 lbs. of blueberries and some homemade honey made by the bees used to pollinate the blueberry fields!  The first thing I did when I got home was immediately freeze 5 lbs. of the blueberries.  This not only extends the shelf life of the berries, but it also gives you an ingredient for Blueberry Orange Smoothies!  After the berries were prepped and frozen, I only had to give about 2 seconds thought to the first recipe I wanted to make with my other 5 lbs. of fresh blueberries….my mom’s blueberry muffins!  They were my absolute favorite growing up, and luckily she shared her yummy recipe with me!

 

Ingredients:

2 eggs

1/4 cup melted butter3 cup sugar

3/4 cup milk

1 3/4 cup all purpose flour

3/4 tsp salt

1/3 cup sugar

2 tsp baking powder

1 cup blueberries

 

First, preheat the oven to 400 degrees.  Now, crack the two eggs into a large bowl.  Lightly beat them.

Melt the stick of butter in a microwave safe bowl and then pour into the bowl with the egg.  Add the milk and stir it together.

Next, it is time to add in all the dry ingredients and mix.

After all those ingredients have been mixed thoroughly, gently fold in the blueberries!

Gently pour mixture into a muffin tin lined with cupcake/muffin liners.  Fill about 2/3 full.

Bake at 400 degrees for 20-25 minutes (check after 20 minutes), until the tops are golden brown!

Muffins can be placed in resealable plastic bags and frozen.  Just leave in the fridge to thaw out when needed, or pop in the microwave and enjoy again another morning!

 

Mimi's Blueberry Muffins
Author:
Recipe type: Bread
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 eggs
  • ¼ cup melted butter
  • 3 cup sugar
  • ¾ cup milk
  • 1¾ cup all purpose flour
  • ¾ tsp salt
  • ⅓ cup sugar
  • 2 tsp baking powder
  • 1 cup blueberries
Instructions
  1. First, preheat the oven to 400 degrees.  Now, crack the two eggs into a large bowl.  Lightly beat them.
  2. Melt the stick of butter in a microwave safe bowl and then pour into the bowl with the egg.  Add the milk and stir it together.
  3. Next, it is time to add in all the dry ingredients and mix.
  4. After all those ingredients have been mixed thoroughly, gently fold in the blueberries!
  5. Gently pour mixture into a muffin tin lined with cupcake/muffin liners.  Fill about ⅔ full.
  6. Bake at 400 degrees for 20-25 minutes (check after 20 minutes), until the tops are golden brown!
  7. Muffins can be placed in resealable plastic bags and frozen.  Just leave in the fridge to thaw out when needed, or pop in the microwave and enjoy again another morning!

 

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Homemade Pancakes

My boys LOVE Sunday morning breakfast at our house!  That is the only morning of the week that we don’t have something going on.  We sleep in and then mommy gets up and makes pancakes!  This recipe makes fluffy, mouth-watering pancakes that will fill them up!   Ingredients: 2 cups flour 2 tsp baking powder […]

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