Zucchini Muffins

Making just 12 standard size muffins, this recipe is scaled especially perfect for harvesting zucchini early. These one-bowl muffins are as delicious as zucchini bread but cook much quicker, making them perfect for summer breakfast.

Zucchini Muffins

• Spritz the 12 cups of a muffin tin with non-stick cooking spray, set aside.

To a medium mixing bowl, add:

1 1/2 cups flour

1/2 cup sugar

1 tsp cinnamon

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/4 tsp nutmeg

1/16 tsp cloves

Sift together. Add all of the following to the dry ingredients before mixing:

8 oz zucchini, finely shredded

1/2 cup yogurt (plain recommended)

3 Tbsp oil

2 Tbsp milk

1 tsp vanilla

Fold all of the ingredients together. Initially it will appear too dry. Keep folding. The movement of the ingredients will cause the zucchini to release sufficient liquid to incorporate everything.

Set aside, resting batter ~5 minutes. Then stir in:

1/4 cup miniature chocolate chips

Divide batter between 12 standard muffin cups (it will seem very liquidy, don’t let that worry you). Bake at 350 F for 25 to 30 minutes. Serve warm with butter.

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Brenda’s tips:

• Serving size: 12 standard muffins

• These muffins work best if muffin/cupcake liners are NOT used

• This recipe can be doubled

• Substitute 1/4 cup sour cream + 1/2 cup milk for the yogurt if needed

• Brenda is a strong proponent of delicious flavor, recommending that zucchini squash is harvested when it’s about 8” long and the diameter is equivalent to a quarter

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Window to B’s kitchen . . .

HOW TO: Egg Sandwich

Scrambled egg on wheat toast was my mothers solution to breakfast on the run. Particularly for her daughter who was perpetually rushing to catch the bus to head to school! There’s no record of the number of sandwiches consumed, but it’s gotta be in the hundreds.

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HOW TO: Egg Sandwich

• Preheat cast iron skillet over medium heat.

• Preheat a second skillet over medium heat.

To a small mixing bowl, add:

2 eggs

Using a fork, whisk until the eggs are beaten. Set aside.

To the first skillet, add:

2 slices bread, buttered side down

• Best bread recs: No-Knead Bread, French Bread, Pretzel Buns

Cook until toasted, flip and add:

1 slice cheese (optional)

Allow bread to toast on the second side while preparing the eggs.

To the second preheated skillet, add:

1 tsp butter

Using a knife or heat-proof spatula, spread the melting butter over the full cooking surface of the hot skillet.

Pour in the whisked eggs. Sprinkle lightly with:

Salt

Pepper

Don’t touch the eggs until the edge barely begins to set.

Here’s how to form a delicate egg scramble patty: Use a heat-proof spatula to gently push the section of eggs that has set to the side, allowing more of the un-cooked egg to flow across the surface of the hot skillet. Repeat until the egg doesn’t run into the void from pushing aside the set eggs. Flip egg patty. Continue cooking until eggs reach the desired doneness.

Load the cooked eggs on the toast and cover with the second slice. Serve immediately.

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Brenda’s tips:

• Serving size: 1 sandwich

• Add meats or veggies to dress up this great breakfast sandwich

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Window to B’s kitchen . . .

Sweet Potato Biscuits

Use up leftover sweet potatoes or bake some fresh to create these delicious, tender biscuits. Perfect as a side to any meal or slather in butter for a quick snack.

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Sweet Potato Biscuits

• Preheat oven to 425F

To a small mixing bowl, add:

1 cup sweet potato, baked & mashed

1/2 cup buttermilk

Whisk together, set aside.

To a medium mixing bowl, add:

1 1/2 cup flour

2 Tbsp sugar

1 Tbsp baking powder

1 tsp salt

Sift together, then grate in:

5 Tbsp butter

Toss gently to incorporate. Fold in:

Sweet potato mixture

Dough will be shaggy. Knead ~10 times to pull together - do not over-mix or biscuits will be tough. Note: if dough sticks to hand while kneading, dust lightly with flour.

Roll dough ~3/4” thick and cut in squares or rounds. Place on baking sheet.

Bake at 425F for 12 to 14 minutes. Serve warm.

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Brenda’s tips:

• Serving size: ~12 biscuits

• To bake sweet potatoes, place on a foil-lined sheet pan and bake at 350F for 1 to 1 1/2 hours, test for doneness by piercing to the center with a fork or knife

• Pre-bake the sweet potatoes up to 5 days in advance to speed up the prep time on these biscuits

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Window to B’s kitchen . . .

HOW TO: Par-cooked Shredded Potatoes

Looking for a substitute for frozen shredded potatoes? This is it. And it’s choose your own adventure. That’s right, FOUR methods to par-cook the potatoes. I’ve listed them in the order of my preference.

Shredded frozen potatoes are already cooked before they go in the bag. The manufacturer par-cooks, shreds and flash freezes the potatoes. Then they’re funneled into bags, frozen again and shipped to the store. As a convenience item that maintains original nutrition and purpose, shredded frozen potatoes are great. Standard size bags are 1 pound, 2 pounds or 5 pounds.

We grow our own garden potatoes and live by amazing neighbors who farm hundreds of acres of potatoes, so we love the option of utilizing fresh potatoes in as many ways as possible.

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HOW TO: Par-cooked Shredded Potatoes

OPTION 1: Slow Cooker Baked

Cook time: 4 hours

1, 2 or 5 lbs potatoes

• Follow directions to make the perfect Slow Cooker Baked Potatoes

• Remove from pot, cool to handling temperature

• Peel potatoes using a paring knife

• Select a hand grater and shred potatoes

• Use the prepared shredded potatoes

OPTION 2: Pressure Cooker Baked

Cook time: 10 minutes pressure + 10 minutes natural release

1, 2 or 5 lbs potatoes

• Follow directions to make the perfect Instant Pot Baked Potatoes

• Remove from pot, cool to handling temperature

• Peel potatoes using a paring knife

• Select a hand grater and shred potatoes

• Use the prepared shredded potatoes

OPTION 3: Traditional Oven Baked

Cook time: ~1 hour

1, 2 or 5 lbs potatoes

• Wash and place in oven preheated to 350F

• Bake ~60 minutes

• Remove from oven, cool to handling temperature

• Peel potatoes using a paring knife

• Select a hand grater and shred potatoes

• Use the prepared shredded potatoes

OPTION 4: Par Boiled

Cook time: ~20 minutes

1, 2 or 5 lbs potatoes

• Peel skins from potatoes, leave whole or cut in half lengthwise

• To a large pot, add:

  1-2 cups water

  Prepared potatoes

• Bring to boil, stir once, cover and reduce heat to medium-low. Cook for 10 minutes.

• Remove from pot, cool to handling temperature

• Select a hand grater and shred potatoes

• Use the prepared shredded potatoes

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Brenda’s tips:

• Serving size: 1 lb., 2 lbs., or 5 lbs.

• Each of these methods have their benefits, find the one that works best for your style

Red Raspberry Muffins

Looking for the perfect breakfast? These muffins have a fresh raspberry flavor and the aura of your favorite bakery.

This recipe makes 24 standard muffins, or 12 jumbo muffins.

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Red Raspberry Muffins

Step 1: portion ingredients

Set oven temperature to 425F.

1. Raspberries . . .

To a colander placed over a bowl, add:

2 cups raspberries, frozen

Set aside.

2. Dry ingredients . . .

In a small bowl, sift together dry ingredients:

5 cups (24 oz) flour

1/2 tsp salt

1 Tbsp baking powder

1/4 tsp baking soda

Set aside.

3. Dairy . . .

In a small bowl, stir together dairy:

1 cup buttermilk

1/2 cup sour cream

Set aside.

Step 2: assemble muffins

In the bowl of a stand mixer, combine:

2 1/4 cup sugar

1/2 cup oil

1/2 cup butter

Cream until lightened in color, about 2 minutes on medium speed.

Add, stirring after each addition:

4 eggs

2 tsp vanilla

2 tsp lemon extract

Stir until smooth, then fold in:

Dry ingredient mixture

Stir in:

Dairy mixture

Once smooth, fold in:

2 cup raspberries (from colander)

Step 3: divide & bake

Line muffin tin with paper cups.

Evenly divide* batter.

Over each muffin, sprinkle:

1/8 tsp sugar

Bake:

• 24 standard muffins:

  • Bake 15 minutes at 425F

  • Reduce heat to 350F and bake 5-10 min (clean toothpick).

• 12 jumbo muffins:

  • Bake 15 minutes at 425F

  • Reduce heat to 350F and bake 15-20 min (clean toothpick).

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Brenda's tips:

• It is CRITICAL that you don't over-bake these muffins. They dry out quickly so be watchful and make sure to remove from oven as soon as they have set.

• Makes two dozen standard muffins. Brenda prefers using paper cupcake liners that are 2 1/4" x 1 7/8" (they're harder to find so naturally she often uses the more accessible 2" x 1 3/8" liners). Note: first number is diameter of base of cup, second is the height of the cup's side.

• This recipe can be cut in half for a small batch.

• *To portion, Brenda uses a 3T cookie scoop.

  • 24 standard = 1 scoop each, slightly rounded

  • 12 jumbo = 2 scoops each, slightly rounded

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Window to B’s Kitchen

Baby Dutch Baby

Dutch Baby’s . . . German Pancakes . . . Yorkshire Pudding . . . this dish goes by quite a few names and is very similar to Popovers. This recipe is scaled way down and makes only a 6” Dutch Baby. Lightly eggy with beautifully crisp edges, this is the perfect addition to a brunch or a simple breakfast for two, Enjoy!

Baby Dutch Baby

• Place a 6” cast iron skillet in the oven and preheat oven to 400F.

To a small bowl, add:

1 egg

1/4 cup flour

1 tsp sugar

1/8 tsp salt

Whisk together. Thin out with:

1/4 cup milk

1/2 tsp vanilla

Whisk batter until super smooth.

Remove hot skillet from oven, add:

1 Tbsp butter

Return to oven for 1 minute. Remove from oven, swirl butter in pan and pour in:

Prepared batter

Return skillet to oven. Bake at 400F for 20-25 minutes. Serve immediately.

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Brenda’s tips:

• Serving size: 1 to 4 servings

• Use an 8” skillet and double the recipe.

• Blender instructions: simply add all ingredients to a blender and blend until smooth.

• Rest the batter anywhere from 30 minutes to 12 hours for improved poof.

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Window to B’s kitchen . . .

Cinnamon Swirl Bread

Cinnamon Swirl Bread is truly delicious. The traditional method of rolling the loaf often allows gaps to form, causing the swirl in the slices to fall apart. The technique of creating a twist eliminates this, instead resulting in a very cohesive loaf with slices that stay intact. We tell you just how to do it below.

This method is inspired by America’s Test Kitchen’s Cinnamon Swirl Bread.

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Cinnamon Swirl Bread

Step 1: Dough

Prepare one batch of Brenda’s Favorite Dough Recipe.

Raise 40 minutes.

Step 2: Shape

• Line two 12”x4” loaf pans OR three 8”x4” loaf pans with parchment paper and spritz with non-stick spray. Set aside.

Prepare a large, clean surface by sprinkling with flour. You can use a rolling mat. Brenda’s preference is to use a canvas cloth mat or a silicon mat, minimum size needed is 11”x16”.

Divide the dough into equal portions reflective of the number of prepared pans.

1. Select one portion. Using a rolling pin, roll the dough in a rectangle shape measuring 11”x16”. A true or close to true rectangle will result in uniform finished loaves.

2. Melt:

   1 Tbsp butter

   Spread the melted butter evenly over the rectangle of dough using a rubber spatula, being sure to get all the way to the edge.

3. Top with:

   4 Tbsp brown sugar

   Drop handfuls on and then sweep the sugar by hand to spread it out, resulting in a continuous layer over the full surface.

4. Sprinkle liberally with:

   Ground cinnamon

   Start at one corner and sprinkle back and forth until reaching the opposite corner, then go back and fill in any "light" spots.

5. Using your hands and starting on the short side, roll up the rectangle to make an 11” tube. Be careful not to stretch the dough while rolling it up, simply coax it into a tube as if the dough were not elastic

6. The secret to perfection . . .

   Using a board scraper or sharp serrated knife, slice the roll from end to end, down the center. Allow the two sides of the cut tube to roll open, leaving the cut edge - and all those beautiful strips of cinnamon sugar dough - facing up.

7. About half way, select one side, lift and drape it over the other - creating the center of the twist. Then using an over/under direction and keeping the cut edge facing up, create the twist by alternating strips and repeating the lift and drape motion to the end of the strip. Pinch the end together. Repeat going the other direction. The full length should be twisted together with the cut side facing up.

8. With one hand on either end of the twisted loaf, slide under the dough, lift and place in the prepared loaf pan.

Repeat 1-8 with remaining portion(s) of dough.

Step 3: Proof & Bake

• Proof loaves 40 minutes.

• Preheat oven to 350F.

• Bake for 30-35 minutes.

• Remove from loaf pans immediately, remove parchment paper and place on a cooling rack. Allow to cool a minimum of 5 minutes prior to slicing loaves.

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Brenda’s tips:

• Serving size: Two 12” loaves or three 8” loaves

• Optional: before rolling the loaf, sprinkle with chopped walnuts and/or raisins.

• Seriously, be patient after the loaf comes out of the oven. The texture of the bread will be compromised if the loaf is too hot when it is sliced open. Wait just 5 minutes and you’ll be much happier with the results.

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Window to B’s kitchen . . .

Sausage Patty Sandwich

Breakfast or breakfast for dinner, these egg & sausage sandwiches will fit any part of any day.

Plan ahead and prepare the selected bread and the sausage patties up to one day in advance. Be sure to toast the bread if you select this option for maximum deliciousness.

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Sausage Patty Sandwich

Step 1: the Bread

Make one of the following bread/biscuit recipes:

• Quick Homemade Hamburger Buns (recipe time about 1 hour)

• Husband Catching Biscuits (recipe time about 20 minutes)

• French Bread (recipe time about 2.5 hours)

• or just use your favorite bakery specialty

While your bread is baking . . .

Step 2: Sausage patties

• Either use pre-formed sausage patties or convert a breakfast sausage roll into perfect disks

Heat a skillet over medium heat

1. Place the patties in the hot skillet, arranging in a single layer (divide into batches if needed)

2. Cook until browned (5-6 minutes), flip and continue cooking until the patty is cooked through (3-4 minutes)

3. Remove fully cooked patties from skillet, placing on a paper-towel lined plate, set aside

Step 3: Egg scramble

• Preheat skillet over medium heat (cast iron recommended)

To a large mixing bowl, add:

Eggs

• Note: generally plan one egg per serving

Whisk with a fork until nicely blended. Set aside.

Butter the hot skillet with:

1 - 2 tsp butter

Using a knife or heat-proof spatula, spread the melting butter over the full cooking surface of the hot skillet.

Pour in the whisked eggs. Sprinkle lightly with:

Salt

Pepper

Don’t touch the eggs until the edge barely begins to set.

Here’s how to form a delicate egg scramble patty: Use a heat-proof spatula to gently push the section of eggs that has set to the side, allowing more of the un-cooked egg to flow across the surface of the hot skillet. Repeat until the egg doesn’t run into the void from pushing aside the set eggs.

Flip the egg patty. remove the skillet from heat. Top with:

Cheese, shredded

Step 4: Assemble

1. Slice the bread/bun/biscuit in half (optional: toast)

2. Top one half with egg scramble

3. Add a sausage patty

4. Top with the other half of bread/bun/biscuit

Serve hot.

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Brenda’s tips:

• Serving size: variable

• It really is best if the bread/bun/biscuit is toasted

• This method for cooking the eggs creates a beautifully fluffy egg, cooked through but not overcooked

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Window to B’s kitchen . . .

HOW TO: Perfect Sausage Patties

HOW TO: Perfect Sausage Patties

Perfect Slices

1. Select your favorite brand & flavor:

   1 - 16 oz pkg Pork Sausage Roll

   • Must not be frozen, defrost in the refrigerator overnight for perfect texture

   • Should be refrigerator temperature for precise slicing

2. Remove plastic packaging, keeping the roll intact

   • Use a sharp knife to slice the full length of the plastic sleeve and cut the plastic ends to remove the metal ring, then peal back the plastic

3. Use a sharp knife and mark where it will be sliced

   • For 1 oz slices, mark half (2), half each (4), then half again (8) and a final half (16)

   • 10 slices is much easier, allowing for patties that are about 1.5 oz

4. Use non-flavored dental floss (or a length of thread) to cut at the marks into individual slices

   • Slide the floss under the tube of sausage

   • At each mark: bring the two ends up over the top, cross, and pull tightly together, slicing through the sausage and creating a perfect disk

Pan Fry

1. Heat a skillet over medium heat

2. Place the patties in the hot skillet, arranging in a single layer (divide into batches if needed)

3. Cook until browned (5-6 minutes), flip and continue cooking until the patty is cooked through (3-4 minutes)

4. Remove fully cooked patties from skillet, placing on a paper-towel lined plate

5. Transfer patties a serving platter

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Brenda’s tips:

• Serving size: 16 - 1 oz patties

• These patties are ideal for homemade egg & sausage sandwiches

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Window to B’s kitchen . . .

Baked Rice Pudding

A perfect way to use up leftover rice - make this custardy rice pudding as a snack or dessert.

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Baked Rice Pudding

• Preheat oven to 300F.

To a medium pot, add:

1 cup milk

1 egg

Whisk smooth, then stir in:

1 tsp corn starch

1 Tbsp brown sugar

1 tsp cinnamon

1/8 tsp nutmeg

1 cup rice (pre-cooked or leftover)

Once combined, place over medium-high heat. Whisking continuously, heat until just boiling and remove from heat. Stir in:

1/2 tsp vanilla

Set aside.

• Butter 4 (8 oz) ramekins on the sides and bottom.

• Place prepared ramekins on a sheet pan.

• Equally divide the rice pudding among the ramekins (about 1/2 cup each).

Bake at 300F for 18-22 minutes. Allow to rest 5 minutes before serving.

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Brenda’s tips:

• Serving size: 4 (1/2 cup) servings

• This rice pudding can be eaten without baking, but time in the oven creates a tender creamy custard

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Window to B’s kitchen . . .

HOW TO: Form Cinnamon Twists

A Saunders family favorite, these cinnamon twists are perfect for any occasion - just ask my brothers!

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HOW TO: Form Cinnamon Twists

1. Make a batch of Brenda’s Favorite Dough Recipe, allow to rest for 40 minutes. While dough rests, continue on to next step.

2. Prepare the baking dish (illustrated in Window to B’s Kitchen below):

   • In order to prevent the cooking caramel overflowing in the oven, it is recommended to use a sheet pan with 2” sides = 15”x10”x2” (OR both a 13”x9” and a 9”x9”).

   • To the baking dish, add:

     2 Tbsp butter, melted

     2 Tbsp corn syrup

     4 Tbsp brown sugar

   • Use a fork to mix the ingredients and then drag the fork through, pulling streaks of caramel until the entire bottom of the pan is coated. Set aside.

3. Prepare a large, clean surface by sprinkling with flour. You can use a rolling mat. Brenda’s preference is to use a large canvas cloth mat or a large silicon mat.

4. Using a rolling pin, roll the dough in a long rectangle shape about 1/2 inch thick and 12” wide. Keep the corners square (not rounded) so that the resulting twists will be equal in size.

5. Melt 2 tablespoons of butter. Spread the melted butter evenly over the long rectangle of dough using a rubber spatula, being sure to get all the way to the edge.

6. Top with a layer of brown sugar. Drop handfuls on and then sweep the sugar by hand to spread it out, resulting in a continuous layer over the full surface. Light brown sugar recommended.

7. Sprinkle with ground cinnamon. Start at one corner and sprinkle back and forth until reaching the opposite corner, then go back and fill in any "light" spots.

   (Optional) Add chopped walnuts and/or raisins.

8. Using your hands, lightly flip 1/3 of the dough (about 4”) up and over center (the middle 4”), continuing this motion the full length of the long rectangle. Repeat with the other 1/3, bringing it back to over the top of the previous folded 2/3.

9. Mark the dough using a serrated knife to score the spot where it will be cut. Brenda uses a ruler for precise 1” marks.

10. Use a stainless steel dough scraper or a sharp knife to cut the strips at the 1” marks.

11. Carefully lift one section, keeping the dough folded in thirds. Twist your wrists in opposite directions to create the signature twist. Carefully place in the prepared pan. Repeat with all the sections, spacing evenly as the twists are added.

12. Let rise for 40-50 minutes or until fingerprint stays.

13. Bake at 350F for 25-30 minutes.

14. Remove from oven, immediately invert pan over baking sheet - dumping the twists bottom-side-up. Quickly scrape any caramel stuck to the pan onto the baked twists. Serve warm or cold.

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Brenda tips:

• Serving size: One batch makes approximately 3 dozen twists.

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Window to B’s kitchen . . .

Prepping the pan with the caramel base

Shaping the dough

Twisting the dough (up close)

Sweet Orange Rolls

Brenda simply tweaks her Favorite Dough Recipe to create these Sweet Orange Rolls.

• If you’re new to kneading, check out Brenda's HOW TO: Knead Yeast Dough post

• For tips on zesting, refer to HOW TO: Zest and Juice Citrus Fruits

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Sweet Orange Rolls

To a large mixing bowl, add:

1 3/4 cups warm water 

1/4 cup orange juice

4 tsp yeast

1/2 cup sugar

1/2 cup potato flakes

2 1/4 cups flour

2 Tbsp orange zest

Stir until combined, then mix each in individually:

4 Tbsp butter, softened

2 eggs

1 1/2 tsp salt

2 cups flour

Dough should be somewhat “shaggy” indicating that it’s thickened enough to knead. Clean spoon and begin to knead, sprinkling in:

1 Tbsp increments flour, totaling 1/4-1/2 cup

Knead for about 10 minutes or until dough “blisters” and is soft and elastic. Cover.

1. Let rise 45 minutes. 

2. Shape, some possibilities:

   • Round rolls

   • Bowknot rolls

   • Leaf design (see Window to B’s kitchen . . . below)

3. Proof 45 minutes. 

4. Bake at 350F for 16-20 minutes. While baking, prepare:

Orange Glaze

To a small mixing bowl, add:

2 Tbsp butter, melted

2 Tbsp orange juice

1 tsp orange zest

1 cup powdered sugar

Stir until smooth.

Remove baked orange rolls from oven. Glaze immediately.

Let rest 5 minutes, then serve.

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Brenda’s tips:

• Brenda prefers to use a large, shallow, flat-bottomed bowl to make yeast dough as it makes kneading easy. Her very favorite bowl comes from this set.

• New to kneading? Check out Brenda's HOW TO: Knead Yeast Dough post.

• Brenda always recommends allowing any and all yeast baked goods to rest five minutes after baking. If you cut into a loaf prior to the five minutes, the loaf will "steam," causing the interior to clump and an inferior crumb to result. Wait five minutes and the loaf will cut cleanly and have a smooth open crumb.

• Need to save some? Enclose in an airtight container or bag and freeze. Even if you're serving only 24 hours after baking. To thaw, remove from freezer about 1-2 hours prior to serving. 

• Proof means to allow the yeast to work (aka let the dough rise)

• Yeast is a living organism. In order for yeast to cause the dough to rise, you must respect the ingredient and not kill the yeast early by:

  • burning it: too hot water

  • smothering it: butter/oil direct on yeast that hasn't yet bloomed will coat the yeast

  • poisoning it: salt added directly to yeast that hasn't bloomed

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Window to B’s kitchen…

Monkey Bread

A classic pull-apart bread, this version is made from scratch with soft yeast dough and bakes up with crisp caramel edges.

Monkey Bread

Make a half-batch of Brenda’s Favorite Yeast Dough, allow to rise for 30 minutes.

• Dump the prepared dough onto a clean, lightly floured surface

• Roll about 3/4” thick

• Cut a grid of 4 x 12 cubes

Prepare a Bundt pan by spraying with non-stick cooking spray.

To a small microwave-safe bowl, add:

1/4 cup butter

Melt the butter, microwaving 15 seconds at a time and stir until smooth. Set aside.

In a separate small bowl, combine:

1/2 cup sugar

2 tsp cinnamon

Sift together.

• Dunk the cubes of dough in the melted butter, then dredge in the cinnamon sugar

• Layer the coated cubes in the prepared Bundt pan

Re-using the butter bowl, add:

1/4 cup butter

Melt the butter, microwaving 15 seconds at a time and stir until smooth. Add:

6 Tbsp brown sugar

Stir together and pour over the cinnamon-sugar dough in the Bundt pan.

Allow prepared bread to rest ~25 minutes, then bake at 350F for 30-35 minutes.

Invert over serving platter. Serve warm.

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Brenda tips:

• Serving size: 6 to 8 servings

• No bundt pan? Substitute a pair of bread pans for similar results.

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Window to B’s kitchen . . .

Crisp Potato Patties

These potato patties are a great addition to any breakfast and what’s better than using up those leftover mashed potatoes?

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Crisp Potato Patties

Preheat skillet over medium-low heat (3/10).

While preheating, prepare potato mixture:

1 cup leftover mashed potatoes

1 Tbsp sour cream

1/4 tsp garlic salt

Mash together. Set aside and prepare:

8 cheese slices, ~1” square

Form patties, using:

2 Tbsp potato mixture

1 cheese slice

Form the potatoes around the cheese, making sure the cheese is fully enclosed. Repeat to make 8 potato patties.

Skillet with be heated by now, grease with:

1 tsp butter

Fit prepared patties in skillet, allowing ~1” between patties. Cover with a lid, allowing to cook for 3-4 minutes until lightly browned. Flip carefully and cook (uncovered) 2 minutes longer. Serve hot.

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Brenda tips:

• Serving size: 4 servings (2 patties each)

• These potato patties are very versatile, adjust any of the ingredients to fit your personal preferences

• Add crisp bacon bits for extra flavor

• Flipping the potato patties can be a little tricky, be sure to wait until the patties have browned on the skillet side for a successful flip

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Window to B’s kitchen . . .

Hot Chocolate

Hot chocolate is the way to enjoy chocolate. In this recipe, the chocolate chips you choose will determine the final flavor of your chocolatey beverage. Go ahead, try different brands of chocolate chips or different percentages of cacao in those chips. It might be milk chocolate or dark bittersweet . . . you’ll find your favorite.

Follow the instructions below to make a single cup or a dozen servings for a party.

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Hot Chocolate (Single Serving)

To a microwave-safe mug, add:

3/4 cup milk (whole recommended)

1 Tbsp chocolate chips

Transfer filled mug to the microwave.

• Heat for ~1 minute

• Carefully remove HOT mug from the microwave

• Using an immersion blender, pulse to blend until perfectly chocolatey

Serve immediately.

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Hot Chocolate (Crowd Level)

To a slow cooker, add:

9 cups milk (whole recommended)

3/4 cups chocolate chips

Turn on slow cooker and set heat to “low,” allowing to heat for ~2 hours.

• Using an immersion blender, pulse to blend until perfectly chocolatey

Serve immediately.

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Host a Hot Chocolate Bar

Prepare a slow cooker of Hot Chocolate and assemble a collection of toppings, such as:

• Miniature Marshmallows

• Salted Caramel Sauce

• Whipped Cream

• Peppermint Sticks

• Sprinkles

• Chocolate Chips

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Brenda’s tips:

• Multiply or divide to make the servings desired

• This is Brenda’s favorite chocolate recipe

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B’s hot chocolate through the years . . .

HOW TO: Fresh Whipped Cream

Whipped Cream. Top waffles, fresh fruit, ice cream sundaes . . . fold into puddings, jellos, mousse . . . layer in cakes, trifles, pies . . . whipped cream compliments or becomes an integral ingredient to many delicious recipes. Simply multiply the amounts below when more is needed.

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HOW TO: Fresh Whipped Cream

Essential elements for success:

1. “Heavy Cream” or not? Both will whip but to achieve very thick whipped cream, you’ll likely prefer to select a cream with “heavy” in the title. This simply indicates a higher percentage of milk fat contained in the product.

2. Ensure the cream is fresh: soured cream will ruin everything (and the expiration date shouldn’t be trusted above your senses)

   • Smell: your nose will know. IF the smell test is successfully passed, then . . .

   • Taste: dip the tip of a spoon into the cream and taste to confirm that the cream is still sweet.

3. Colder cream will whip better:

   • Keep cream refrigerated until immediately prior to whipping

   • Chill the metal bowl in the freezer for ~10 minutes prior to use

To make whipped cream, add to the chilled bowl of a stand mixer:

1 cup heavy cream

2 Tbsp sugar

Using the whisk attachment, whip on medium speed until just stiff.

• If whipped too much, it will turn into butter.

Use the freshly whipped cream immediately for best results.

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Brenda’s tips:

• Serving size: Cream approximately doubles in volume when whipped

HOW TO: Doughnuts

Brenda’s Mom (a.k.a. Mom Saunders) is an amazing cook. Ask anyone and you’ll learn her specialty is raised doughnuts. She passed her doughnut-making expertise on to her children, each one possessing the skills to produce light-as-air doughnuts, though only a few have reached the true expert level. Brenda has reached true expert level—ask any one of Brenda’s friends or family.

In the recipe below, Brenda breaks down each step of the doughnut-making process to teach us how to make light-as-air doughnuts.

CAUTION: deep frying anything can be dangerous. Always keep your hands and face away from the hot oil. DO NOT add any water to the oil (hot or cold) or an explosion may result.

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HOW TO: Doughnuts

Step 1: Make a batch of Brenda’s Favorite Yeast Dough

• Allow to proof once for 45 minutes

Step 2: Prepare surface and roll out dough

• Recommended to use a silicone mat

• Dust lightly with flour

• Dump dough onto mat and sprinkle lightly with flour

• Using a rolling pin, roll dough evenly until it is ~3/4” thick

Step 3: Cut out doughnuts (Standard Glazed and/or Bars)

• Standard Glazed: Use a doughnut cutter to create perfect doughnuts.

  • No cutter? Use a biscuit cutter, or drinking glass, to cut out circles. To cut the centers, use a small medicine bottle or the cap from a spritz bottle.

    • Gather scraps and press into a ball. Allow to rise for ~30 minutes and roll into more doughnuts.

• Bars: use a pizza cutter or knife, to cut 2 1/2”-3” strips. Cut across strips at 5”-6” to make bars.

Step 4: Set aside to rise

Place doughnuts and/or bars on sheetpans lined with clean dish towels, spaced 2” apart. Set aside to rise for 35-45 minutes. Usually 12-15 doughnuts per sheetpan.

Step 5: Begin heating oil (in deep fryer or on stovetop)

Note: It will take approximately 10-15 minutes for the oil to properly heat to 375F. IMPORTANT: Heat should be started 25 minutes after the first doughnut is cut out.

Select one:

1. Deep fryer

   • If you have a basket, set it aside — you will not need it

   • Fill with oil to the fryer-specified level

   • Turn on fryer and set temperature to ~375F

2. Deep pot on stovetop

   • Place a deep pot on the stovetop

   • Add ~4” of oil to the pot

   • Turn heat to medium*

Step 6: Test oil temp

• Fryer: there should be an indicator light and, most likely, it should be off when the oil has reached the selected cooking temp

• Pot: use a thermometer to test (ideal temp is ~375F) . . . . or [faster] hold hand about 2” above the surface of the oil, if it is almost too hot to keep your hand there then the oil is definitely hot enough. A final test is to select the first doughnut and CAREFULLY slip it into the oil, if the oil immediately bubbles around the doughnut, it is hot enough to start cooking.

Step 7: Cook doughnuts

• Slip doughnuts, one-by-one, into the hot oil (do not touch the hot oil)

  • Each doughnut will drift momentarily towards the bottom and then pop back to the surface

  • Add only enough doughnuts to allow easy movement between them

• Watch around the edges, the doughnuts will begin to show browning after ~2 minutes

• Flip using a fork or slotted spoon

• Cook for an additional 1-2 minutes, until the other side is equally browned

• Carefully remove, using a slotted spoon or tongs and place on a paper towel lined pan to drain excess oil

Step 8: Glaze or Frost

1. Glazing tips: doughnuts should be glazed hot. Once the batch drains for ~30 seconds, follow these steps to glaze:

   • Drop first doughnut into glaze, use a fork to flip then slide a knitting needle (or skewer) through the center of the doughnut to remove from glaze.

   • Repeat with the second doughnut. Use the fork to hold the first doughnut in place on the needle while picking up the second. Usually three doughnuts will fit.

   • Once 2-3 doughnuts are on the knitting needle, set it across the top of the glaze bowl to allow drips to return to the glaze.

2. Frosting tips: Allow the doughnuts or bars to cool completely prior to frosting.

   1. Maple

   2. Chocolate

   3. Other toppings: Sprinkles, Coconut, Walnuts

   4. Bonus: Mom Saunders specialty - Coconut Glazed Doughnuts - add 1/2 cup sweetened shredded coconut to a resealable bag. Glaze a hot doughnut following the steps above. Once coated in glaze, immediately transfer to the bag and toss lightly in the coconut.

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Brenda’s tips:

• Serving size: one batch of Brenda’s Favorite Yeast Dough yields approximately two and three dozen 3” doughnuts

• *When deep frying, the oil’s temperature is critical to success. The desired temp is ~375F for doughnuts. This can be estimated using the hand test mentioned above if needed. Additionally, observe the results of the fried doughnuts. If the color is a little darker than desired then slightly reduce the heat. If the color is a little lighter, increase the heat. The most important thing is that the doughnuts are cooked through and not doughy. The best starting point is “medium” heat making slight adjustments as needed.

• Doughnut parties are recommended. Make a couple of batches of dough and fill your house with friends eating doughnuts . . . this is happiness.

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Window to B’s kitchen . . .

The glazing process . . .

Pumpkin Drop Biscuits

Pumpkin Drop Biscuits

Preheat oven to 425F.

To a mixing bowl, add:

1 cup flour

2 Tbsp brown sugar

1 tsp baking powder

3/4 tsp cinnamon

1/4 tsp salt

1/16 tsp cloves

Sift together, then grate in:

2 Tbsp butter

Toss together, then pour over the top:

1/2 cup pumpkin purée

1/4 cup yogurt (or buttermilk)

Stir to incorporate.

Drop by spoonfuls (~2 Tbsp each) onto a greased baking sheet, diving batter into about 12 biscuits.

Bake at 425F for 12-14 minutes, until set.

Serve hot with butter & jam.

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Brenda’s tips:

• Serving size: 12 biscuits

• For High Elevation (~6K ft), add additional 1 Tbsp flour & 1 Tbsp yogurt or buttermilk

• Use either canned or freshly processed pumpkin purée

• If you have time, make your own Instant Pot Yogurt for this recipe

Blueberry Bundt Cake

This beautiful (and delicious!) bundt cake is the perfect dessert or breakfast.

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Blueberry Bundt Cake

• Butter & flour a bundt pan, set aside.

• Preheat oven to 350F.

To a large mixing bowl, add:

2 3/4 cups flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

Sift together, set aside.

To the bowl of a stand mixer, add:

1 3/4 cups sugar

1 cup butter, softened

Using the paddle attachment, cream together for ~2 minutes, until lightened.

One at a time, mixing after each, add:

4 eggs

Once combined, pour in:

2 Tbsp lemon juice

2 tsp lemon zest

1 tsp lemon extract

1 tsp vanilla

Mix until smooth.

Alternately add, ~half of each, and fold together:

1 cup buttermilk

Flour mixture

Finally, fold in:

1 1/4 cup blueberries (fresh or frozen)

Pour into prepared bundt pan.

Bake at 350F for 50-60 minutes, until a toothpick comes out clean.

Allow to cool for 10 minutes then turn out on a wire rack, allowing to cool completely.

Drizzle with glaze:

Lemon Glaze

To a small mixing bowl, add:

1 1/2 cups sugar

1 Tbsp lemon juice

Thin out with:

1 Tbsp water

Repeat water until desired thickness is achieved.

Pour over cooled cake. Serve.

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Brenda’s tips:

• Serving size: 16-24

• No bundt pan? Substitute 2-3 loaf pans OR a 13”x9” baking pan

Blueberry Bundt Cake for High Elevation

This beautiful (and delicious!) bundt cake is the perfect dessert or breakfast.

Below is the recipe you’ll want if you live ~5k ft above sea level, or higher.

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Blueberry Bundt Cake for High Elevation

• Butter & flour a bundt pan, set aside.

• Preheat oven to 350F.

To a large mixing bowl, add:

3 1/4 cups flour

3/4 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

Sift together, set aside.

To the bowl of a stand mixer, add:

1 1/2 cups sugar

1 cup butter, softened

Using the paddle attachment, cream together for ~2 minutes, until lightened.

One at a time, mixing after each, add:

4 eggs

Once combined, pour in:

2 Tbsp lemon juice

2 tsp lemon zest

1 tsp lemon extract

1 tsp vanilla

Mix until smooth.

Alternately add, ~half of each, and fold together:

1 1/4 cup buttermilk

Flour mixture

Finally, fold in:

1 1/4 cup blueberries (fresh or frozen)

Pour into prepared bundt pan.

Bake at 365F for 40-50 minutes, until a toothpick comes out clean.

Allow to cool for 10 minutes then turn out on a wire rack, allowing to cool completely.

Drizzle with glaze:

Lemon Glaze

To a small mixing bowl, add:

1 1/2 cups sugar

1 Tbsp lemon juice

Thin out with:

1 Tbsp water

Repeat water until desired thickness is achieved.

Pour over cooled cake. Serve.

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Brenda’s tips:

• Serving size: 16-24

• High Elevation: this recipe is written for ideal baking at 5k-6.5k ft above sea level

  • Original recipe: perfect at 0-3k ft, works reasonably well at 3k-5k . . .

  • OR adjust following Brenda’s How To: Cakes at Different Elevations infographic

• No bundt pan? Substitute 2-3 loaf pans OR a 13”x9” baking pan