Aunt Kim's Oatmeal Yogurt Muffins

2 C. flour (I use freshly milled whole wheat.)
2 C. rolled oats
1 C. brown sugar (or less)
3 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
2 C. vanilla yogurt (or plain)
2 eggs
4 Tbsp. oil (I use olive oil.)

Preheat oven to 375 degrees.  Stir together dry ingredients (first six).  Whisk together wet ingredients (last three).  Stir combined wet ingredients into combined dry ingredients, stirring until just combined.  [Don't over-mix!]  Bake 22 minutes; makes 18.

Whole-Wheat Scones

Makes 16
3/4 cup (1 1/2 sticks) cold butter (can use less)
2 cups whole-wheat flour (can use all whole-wheat)
1 cup all-purpose flour
2 Tbsp. sugar (1/4 cup scant)
1/2 tsp. salt
2 1/2 tsp. baking soda (1 scant Tbsp.)
2 eggs
3/4 cup buttermilk
1/4 cup raisins (opt.)

Preheat oven to 400F. Grease and flour a large baking sheet.

Combine the dry ingredients in a bowl. Add the butter and cut in with a pastry blender until the mixture resembles course crumbs. Set aside.

In another bowl whisk together the eggs and buttermilk. Set aside 2 Tbsp. for glazing.

Stir the remaining egg mixture into the dry ingredients until it just holds together. Stir in the raisins.

Roll out the dough about 3/4 inch thick. Stamp out circles with a cookie cutter. Place on the prepared sheet and brish with the glaze.

Bake until golden 14 minutes. Allow to cool slightly before serving. Split in two with a fork while still warm and spread with butter and jam if wished. =)

Aunt Kim's Bran Muffins

1/2 C. shortening (I use butter, and it works fine.)
1 C. boiling water
1 1/2 C. sugar
Combine above ingredients and cool 1 hour.

Add remaining ingredients:
2 eggs
1 C. bran flakes (cereal)
2 C. All-Bran cereal
2 C. buttermilk
1 1/2 tsp. salt
2 1/2 C. flour (I use freshly milled whole wheat.)
2 1/2 tsp. baking soda

This mixture can sit up to six weeks in the fridge as a batter.  Bake muffins 15-20 minutes at 400 degrees.

Butter Cream Frosting

1/2 - 2/3 stick softened butter
1 tsp. vanilla
3/4 box confectionery sugar
Cream together above ingredients and then slowly add small amounts of milk to consistency desired. Frost cake when it is completely cooled.

Jenny's Mom's Banana Cake

I got this recipe years ago from the mother (Joan Phillips) of a former colleague of mine (Jenny Good). I went to stay at her house and she served this delicious banana cake. Though I've never seen the mother since, and have lost touch with the daughter years ago, this is still "Jenny's Mom's Banana Cake." I've never found a better recipe for banana cake.

2 1/4 C. flour (I use half whole wheat if it is freshly ground)
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/4 lb. (1 stick) butter, softened
1 1/2 C. sugar
2 eggs
2-3 mashed bananas (she used only fresh, but I'll use over-ripe ones if I need to)
1/2 C. sour cream (be generous)
1 tsp. vanilla

Sift together first four ingredients and set aside.
Cream together butter and sugar.
Add eggs, beating after each addition.
In a separate bowl, cream together bananas, sour cream, and vanilla.
Finally, add flour mixture to butter mixture alternately with banana mixture.
Bake in 2 9" square greased-and-floured pans at 350 degrees for 30 minutes. (Unless I'm going for a serious special presentation, I use a 9 x 13 pan and make excess batter--there's not much--into muffins.)

Frost when completely cooled with butter cream frosting.

Cream Cheese Frosting

Cream Cheese Frosting

8 oz. cream cheese
1/2 C. butter
1 box confectionery sugar (or less, to taste)
1 tsp. vanilla
1 C. chopped walnuts (optional)

Cream together softened cream cheese/butter. Add other ingredients. If using optional nuts, sprinkle on top.

Iivo's Yummy Carrot Cake

2 C. flour (I use all whole wheat if it it freshly ground)
2 C. sugar (I use less - about 1 1/2 C.)
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1/2 C. oil (I use light olive oil)
4 eggs
3 C. grated carrots

Sift dry ingredients. Add oil then eggs. Blend in carrots. Bake in 3 9-in. round cake pans if you want to make a spectacular layer cake. Otherwise, I use a 9 x 13 pan. (If it feels like too much batter, I make a couple of muffins with the excess.) Bake 30 min. at 350 degrees. Frost while still slightly warm with cream cheese frosting. If using optional nuts, sprinkle on top after frosting.

"Strange-Boiled" Eggs

We discovered these quite by accident one day--see story here--but since they are a major hit with most kids who try them (including many who won't eat eggs any other way), I share them here.

You must follow the times listed exactly. [Trust me on this!]

Place eggs in a saucepan of enough cold water to cover them entirely.

Add 1 tsp. baking soda if you want them to be easy to peel in the end.

Bring to a rolling boil. Watch for it! (Not just the little bubbles of "I'm thinking about boiling soon," or the small blups of "I'm just starting to boil now," but the first good boil of, "Okay, now that's boiling." No sooner. No later.)

Boil exactly four minutes.

Remove from heat. Cover pot immediately with lid and let sit--covered--for exactly 30 sec.

Drain and place immediately in cool water.

Peel and enjoy!

*The yolk will be semi-solid but very soft, and the white will be solid, but not as hard as a hard-boiled egg.

A word of warning: these are delicious fresh and hot, but they are absolutely disgusting as leftovers in the fridge. If you need to make them ahead to eat on a hurried morning, stick with hard-boiled!

Chicken Pot Pie

1 pkg. pie crusts (2 crusts)
2 C. cooked cubed chicken

Boil together until tender (10 mins.):

1/4 C. carrots
1/2 C. green peas
1 tsp. salt
1/2 C. cubed potatoes
1 Tbsp. chopped onion
1/8 tsp. pepper

Sauce:

4 Tbsp. butter
5 Tbsp. flour
1 1/2 C. chicken broth
2 Tbsp. chicken bouillon
1/4 tsp. pepper
1 1/2 C. milk

Make white sauce. Bring to a boil and cook 1 minute. Mix filling and sauce, reserving some for serving on the side. Pour into crust. Cover with top crust and slit. Bake at 425 degrees for 35 minutes. Cover for last ten minutes or so.

Chicken Marsala

Dredge scallopini through parmesan cheese.

Put in skillet with 2 Tbsp. butter and 5+ cloves garlic, sliced.

Saute chicken at 300 degrees (medium heat) until done.

Remove chicken to oven safe dish and put in warm oven.

Using same skillet with drippings, add:
2 more Tbsp. butter
1 1/3 C. marsala wine
fresh mushrooms (sliced)

Cook approximately 5 minutes until mushrooms are tender.

Mix 1 1/3 C. beef broth with 2 Tbsp. cornstarch. Add to skillet.

Cook until sauce is thick and bubbly.

Pour sauce over chicken and return to oven for at least 5 minutes for flavor to seep into chicken.

Serve over angel hair pasta.