Rhubarb Compote

Rhubarb seems to be a ‘love it’ or ‘yuck!’ ingredient. No matter what side you are on, Brenda suggests giving this recipe a try.

This rhubarb compote is absolutely divine over crepes, pancakes, biscuits, scones, or by simply taking a spoonful directly from the jar.

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Rhubarb Compote

To a small saucepan, add:

1 cup rhubarb, washed and cut into 1/2” pieces

1/4 cup water

2 Tbsp sugar

1/16 tsp salt

Bring to a boil, stirring with a heat-proof spatula.

Boil for ~3 minutes.

Reduce heat to low and simmer for 10 minutes, stirring regularly.

Remove from heat.

Serve immediately, or transfer to a half-pint jar and store in the refrigerator.

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Brenda’s tips:

• Serving size: 1 cup of compote

• Serve over crepes, pancakes, biscuits, or scones

• Use this recipe to make Brenda’s Rhubarb Bars

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Window to B’s kitchen . . .

HOW TO: Deep-fried Scones

These scones have been enjoyed by countless friends and family over the years. Brenda has hosted many scone parties, it seems that everyone’s favorite way to eat scones is to slather them in honey butter.

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: Deep-fried Scones

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

• Allow to proof once for 45 minutes

Step 2: Begin heating oil

Note: It will take approximately 10-15 minutes for the oil to properly heat to 375F.

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 ~2” of oil to the pot

   • Turn heat to medium*

Step 3: Prepare surface and roll out dough

• Recommended to use a silicone mat

• Spritz lightly with non-stick cooking spray

  • Optional alternative: dust with flour (downside is that each scone will have a little flour on its exterior, which may burn in the hot oil)

• Dump dough onto mat and spritz lightly with non-stick cooking spray

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

Step 4: Cut out scones

• Circles: use a biscuit cutter, or drinking glass, to cut out circles

  • Re-roll scraps, cut more scones

• Square(ish): use a pizza cutter or knife, to cut strips then cut across to make squares

Step 5: 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 . . . . 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 break off a small piece of dough and CAREFULLY slip it into the oil, if the oil immediately bubbles around the dough, it is hot enough to cook the scones.

Step 6: Cook scones

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

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

  • Add only enough scones to allow easy movement between them

• Watch around the edges, the scones 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

Serve hot with honey butter, jam or maple syrup.

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Brenda’s tips:

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

• *When deep frying, the oil’s temperature is critical to success. The desired temp is ~375F for scones. This can be estimated using the hand test mentioned above if needed. Additionally, observe the results of the fried scones. 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 scones are cooked through and not doughy. The best starting point is “medium” heat making slight adjustments as needed.

• These scones can also be shallow-fried: to a large skillet, add about 1/4” oil, and heat at medium. Once hot, continue to follow directions above.

• Pair with chili for Navajo Tacos

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Window to B’s kitchen . . .

Serving suggestion: Chocolate & Banana Scones

• Flatten scone into a thin disk, about 5” in diameter

• Add chocolate chips and diced banana, keeping filling to one edge

• Roll the dough, tucking the sides as you roll so that the filling is completely contained

• Deep Fry

HOW TO: Breakfast Burritos

Brenda is a big believer in breakfast, ideally mostly carbs. John also enjoys breakfast, but prefers a breakfast that prioritizes protein. The breakfast burrito, in all it’s many iterations, brings both. Along with the added benefit of “grab and go” since time always seems to be tight in the morning.

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HOW TO: Breakfast Burritos

Identify & set aside desired additional ingredients for the breakfast burrito filling, here are some suggestions:

• Bacon, cooked and chopped

• Sausage, cooked and drained

• Ham, cubed or deli-slices

• Mushrooms, chopped

• Onions, finely diced

• Bell peppers, diced

• Potatoes, cooked (hash browns, tots, fries, etc.)

• Rice (leftover fried rice is especially delicious)

• Corn, steamed

Place a non-stick skillet on the stove and set to medium to preheat skillet.

Place a second skillet on the stove, adjust heat to medium-low, and immediately add:

1 flour tortilla

Brush lightly with:

Butter

Flip. Add:

Cheese (sliced or shredded or crumbled)

Allow to cook so the cheese slowly melts and tortilla stays soft. While that cooks, prepare the following . . .

To a small bowl, add:

2 eggs

1 tsp water

Whisk until well blended.

Grease the first skillet with:

~1 tsp butter (or bacon fat)

Ensure that full surface of the skillet is covered. When butter has completely melted and sizzles, pour in:

Whisked eggs

Additional Ingredients (~ 1 Tbsp of each)

Using a heat-proof spatula,* scrape mixing bowl. Use the spatula to cook the eggs, lifting and stirring, while keeping the eggs & additions together as a single patty. Flip the egg patty over to cook on the other side. DO NOT allow the egg to brown.

Once cooked through, transfer the egg patty to top the melted cheese on the tortilla.

Add any fresh ingredients:

• Tomatoes, diced

• Avocados, sliced (or guacamole)

• Green onions

• Micro greens

And condiments:

• Sour cream

• Taco sauce

• Salsa

• Horse radish

Roll up and serve hot OR wrap in a sheet of aluminum foil for breakfast on the go.

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Brenda’s tips:

• Serving size: 1 burrito (multiply as desired)

• Delicious with Brenda’s Tortillas: Tex-Mex Style

• *Brenda’s favorite heat-proof spatula to cook eggs: Williams Sonoma Silicone Spatula with Stainless-Steel Handle

• This is the best carry-along breakfast and can be tailored to individual preferences

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Window to B’s kitchen . . .

Avocado Toast

Brenda’s fresh French Bread makes this Avocado Toast recipe even better!

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Avocado Toast

Slice & toast:

2-4 slices of bread (Brenda’s French Bread recommended)

Select a perfectly ripe:

Avocado

• Cut in half, open, and remove the seed.

• Using a knife, slice the fruit inside the shell and then scoop out with a spoon.

Place ~1/4 of the avocado on each slice of toasted bread.

Optional: Smash lightly with a fork.

Sprinkle with:

Salt

Pepper

Serve immediately.

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Brenda’s tips:

• Serving size: 2-4

• Variations:

  • Top with a poached egg

  • Sprinkle with other herbs & spices, such as crushed red pepper

    • Chelsea likes to use Trader Joe’s Everything but the Bagel seasoning

  • Garnish with fresh microgreens

  • Add a slice of smoked gouda cheese

  • Add bacon strips or crumbles

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Window to B’s kitchen . . .

Avocado Smoothie

While roommates in NYC, Chelsea introduced this insanely creamy & delicious smoothie to Brenda.

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Avocado Smoothie

To the pitcher of a blender, add:

1 1/2 cup milk (or milk substitute)

1 avocado, pitted & peeled

1 banana

2 Tbsp peanut butter

2 Tbsp cocoa

2 tsp honey

8 ice cubes

Cover with lid and blend on high until smooth and creamy.

Serve immediately.

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Brenda’s tips:

• Serving size: 4

• Make with any type of milk, cows or coconut milk are recommended

  • Add the milk (or milk substitute) to the blender first. Liquids on the bottom help pull down the other ingredients while blending, eliminating the need to stop and stir.

• This recipe is Inspired by this Against All Grains recipe

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Window to B’s kitchen…

Granola

Enjoy a parfait made with this granola, fresh fruit and fresh yogurt.

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Granola

Step 1

To an extremely large mixing bowl, add:

12 cups (48 oz) regular rolled oats

• Optional, replace half oats with rolled wheat

1 1/2 cup wheat germ

1 cup wheat bran

1 cup wheat flour (freshly milled if available)

1 cup slivered almonds

1 1/4 cups raw sunflower seeds

1 1/2 cups coconut

Set aside.

Step 2

In a small pot, combine:

1 cup oil

1 cup brown sugar

1/2 cup honey

1 Tbsp corn syrup

1 Tbsp vanilla (optional)

1 tsp salt

Melt together, stirring regularly (approximately 3-5 minutes).

Step 3

Pour melted sugar mixture over rolled oats mixture, stirring to combine.

• Keep sifting and stirring and crushing clumps until mixture is evenly coated.

• Even distribution will help the granola bake uniformly, allowing for the most delicious results

Divide equally between 2 - 13” x 9” greased glass baking dishes.

Step 4

Place both filled baking dishes in oven and turn oven to 300F:

• Bake for 20 minutes, carefully remove hot pan from oven and stir the granola

• Repeat bake & stir an additional two times

Bake for a total of 60 minutes. Remove from oven and cool completely. Transfer cooled granola to air-tight containers. Store in the refrigerator or freezer.

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Brenda’s tips:

• Serving size: approximately 20 cups granola

• This recipe can be adjusted for personal preference:

  • Not sweet enough? add more honey or brown sugar

  • Substitute other grains for the rolled oats

  • Remove nuts or add other varieties

  • Replace wheat ingredients with gluten-free options

• Additional flavor options:

  • Mix in dried fruit after baking

  • Add 1 Tbsp cinnamon to rolled oats mixture

  • Add 1 tsp almond flavoring to melted sugar mixture

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Window to B’s kitchen…

Pumpkin Pancakes

Pumpkin Pancakes

Set non-stick skillet or griddle to medium heat. 

While heating, add the following to a mixing bowl:

2 cups flour

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1/8 tsp ground cloves

Sift dry ingredients together. Set aside.

In a small microwave safe bowl, combine:

1 cup pumpkin pureé

1 cup milk

4 Tbsp brown sugar

Heat in microwave for 15 - 25 seconds, heating to ~70F. The warm liquid will help the brown sugar dissolve and improve the final texture. Don’t make it too hot or the eggs will curdle.

Then whisk in:

2 eggs

2 Tbsp oil

Pour the liquid ingredients into the dry ingredients and stir until combined. If too thick, add milk in 1 Tbsp increments until desired consistency reached.

Grease heated skillet or griddle, spoon batter onto the cooking surface. As it cooks, bubbles will form on the pancake's surface. Turn the pancake after the first bubbles burst.

Cook about 2 minutes on the other side and then remove from the cooking surface.

Serve hot.

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Brenda’s Tips:

• Serving Size: 15-20, 4” pancakes.

• Substitution recommendation: replace the milk with whey from straining yogurt.

• Brenda likes to set cooked pancakes on a cooling rack as she cooks the batch. This keeps the surface from getting steamed from stacking on a plate.

• For fluffy pancakes: separate the eggs, adding the yolks to the batter in place of the whole eggs. Whip the whites until stiff peaks form and then fold into finished batter.

• Delicious with home-prepared Pumpkin Pureé

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Window to B’s kitchen…

Reminder: bubbles in the pancake batter indicate it’s time to flip the pancake. The end result will be a delicious and perfect cooked pancake.

Pumpkin Muffins

Pumpkin Muffins

Set oven temperature to 425F.

Crumb Topping

In a small bowl, combine:

1/2 cup flour

3/8 cup brown sugar

1 tsp cinnamon

Sift together. Using a fork, cut in:

4 Tbsp butter

Mix to make crumb topping. Set aside.

Muffins

In a small bowl, sift together dry ingredients:

1 3/4 cups flour

2 tsp cinnamon

1 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/4 tsp nutmeg

1/8 tsp ground cloves

Set aside.

In a large mixing bowl (or the bowl of a stand mixer), combine:

1 (15 oz) can pumpkin pureé

3/4 cup sugar

1/2 cup brown sugar

1/2 cup oil

2 eggs

1 tsp vanilla

Mix together for about 2 minutes, then fold in:

Dry ingredient mixture 

Line muffin tin(s) with paper cups.

Evenly divide* batter.

Over each muffin sprinkle:

~1 Tbsp crumb topping mixture

Bake

• 24 standard muffins:

  • Bake 10 minutes at 425F

  • Reduce heat to 350F and bake 6-10 min (clean toothpick)

• 12 oversize muffin liners in standard muffin tin:

  • Bake 10 minutes at 425F

  • Reduce heat to 350F and bake 15-18 min (clean toothpick)

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Brenda’s Tips:

• Serving size: Makes two dozen standard muffins. Brenda prefers using paper cupcake liners that are 2 1/4" x 1 7/8" (Note: first number is diameter of base of cup, second is the height of the cup's side.) Using the larger liners in a standard muffin tin, the recipe makes one dozen muffins.

• Delicious with home prepared Pumpkin Pureé

• High Elevation adjustment, add:

  • 2 Tbsp flour

  • 2 Tbsp milk

• *To portion, Brenda uses a 2T cookie scoop.

  • 24 standard = 1 scoop each, slightly rounded

  • 12 oversized liners = 2 scoops each, slightly rounded

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Window to B’s kitchen…

Instant Pot Boiling Start Yogurt (Thick Yogurt)

Boiling Start Yogurt is thick and creamy, and can be strained (removing the whey) to become Greek Yogurt.

Two MUST KNOW’s before you begin:

1. Milk —- just about any cows milk will work. It is not necessary to purchase any different brand or quality than what you usually drink. Of note, the fat content impacts the final flavor:

   • Whole milk: sweet, creamy flavor with enough tanginess to be yogurt

   • 2% or Skim milk: sharp flavor with aftertaste that can be a bit sour

2. Yogurt —- you’ll want Plain or Unflavored with live cultures:

   • ALL yogurt have live cultures - even the inexpensive brands

   • Once you’ve made yogurt, you can use a few teaspoons of your homemade yogurt to provide the live cultures for your next batch. The extra whey will also provide the live cultures needed and can be substituted 1:1.

This is a step-by-step recipe to make Instant Pot Boiling Start Yogurt, assuming the Instant Pot has a pre-programmed option for yogurt. 

My favorite way to make this yogurt is overnight, since it typically cooks for 8-9 hours in the Instant Pot.

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Instant Pot Boiling Start Yogurt (Thick Yogurt)

Clean and sterilize inner pot if needed.

To the inner pot of the Instant Pot, add:

1 qt (32 oz) milk

Select "Yogurt"

Press the "Adjust" button once, display should read “boil”

• Instant Pot will automatically start and begin heating the milk.

Cover with a glass lid or tinfoil:

• No official glass lid? Check your cookware collection for one that fits the inner pot

• Recommended - do not use the pressure lid:

  • yogurt doesn’t require pressurization and

  • the sealing ring retains aroma that may affect the final flavor of yogurt

About every 5 minutes, remove cover and whisk, stirring all along the bottom of the pot.

When machine beeps, remove cover, stir and check temperature using an instant read thermometer.

Desired temp: 180F to 183F

• If machine stops before milk reaches desired temp, use "Sauté" setting to keep heating, stirring & checking temp regularly.

Once desired temperature is reached:

• Fill sink (or large diameter pot) with a few inches of cold water

• Transfer inner pot to sink (do not allow any water into hot milk)

• Cool milk to optimal yogurt percolating temperature:

Between 95F to 110F

Return inner pot to Instant Pot and whisk in:

1 1/2 tsp yogurt with live cultures 

Cover with the glass lid (or tinfoil).

Select “Yogurt” (note: may need to press “cancel” once or twice before selecting “Yogurt”):

1. Display will read "8:00," adjust time if desired*

2. Instant Pot will automatically start and begin counting up from 0:00. 

3. When it reaches the total time, 8 hours later, display will read: yogt 

Transfer yogurt to a one quart container and refrigerate. Yogurt will thicken slightly and expect to see some natural separation of the whey. 

Serve cooled with favorite fruits or granola. Sweeten with honey or sugar as needed.

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Brenda’s tips:

• Serving size: ~1 qt or six 2/3 cup servings.

• Boiling Start Yogurt tends to be a thicker consistency than Cold Start. 

  • Boiling denatures the proteins, improving their ability to bond = thicker yogurt

  • Boiling start also shows a natural separation of the yogurt & the whey (yellowish liquid). For even thicker yogurt (Greek style) strain boiling start yogurt through butter muslin. 

    • See Window to B’s kitchen below for more…

• *Looking for a more tangy yogurt flavor? Add more time to the Instant Pot. The flavor will naturally occur by increasing the time to 9:00 hours. This step is recommended by many yogurt blog posts

• A few recommended resources if you want to understand yogurt better:

  • This Old Gal - Greek Yogurt

  • Cultures for Health - Yogurt Tutorial

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Window to B’s kitchen…

The difference in consistency between Cold Start (left) and Boiling Start (right) Yogurt.

How To: Greek Style Yogurt

HOW TO: Greek Style Yogurt

Following directions in recipe, prepare:

Instant Pot Boiling Start Yogurt (Thick Yogurt)

Note: Expect up to half of the finished products to be whey (the yellowish liquid that naturally separates from the yogurt). If you start with one quart of milk, you will end with roughly 2 cups yogurt and 2 cups whey. Consider multiplying the recipe if more yogurt is desired.

Once yogurt has completed it’s percolating time (8-9 hours), instead of directly transferring the yogurt to a storage container, follow these steps:

1. Drape and secure a butter muslin bag or cloth over a 2-qt water pitcher

   • There needs to be a few inches of clearance beneath the bag/cloth for the whey to gather in the pitcher

2. Carefully pour the hot yogurt into the butter muslin bag/cloth

3. Whey will immediately begin to drain through the butter muslin bag/cloth, while the yogurt stays in the bag/cloth

4. Cover pitcher and refrigerate, up to 12 hours for super thick Greek yogurt

5. After elapsed time, remove pitcher from refrigerator and carefully remove the butter muslin bag/cloth, full of yogurt, from the pitcher

6. Transfer the Greek-style yogurt into a storage container, or into individual serving containers, being sure to extract all of the yogurt from the bag/cloth

7. Pour the whey into a storage container

8. Store the Greek-style yogurt and the whey in the refrigerator

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Brenda’s tips:

• 1 quart milk results in 2 cups Greek-style yogurt and 2 cups whey, assuming refrigerated straining of 4-8 hours.

• Some great ways to use the whey, replace the milk/water in:

  • Pancakes

  • Brenda’s Favorite Dough

  • French Bread

  • …try any recipe with milk or water

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Window to B’s kitchen…

Instant Pot Cold Start Yogurt

Cold start is the fastest method and results in a delicious, though fairly soupy, yogurt. Perfect for use in some recipes calling for yogurt, such as coleslaw or chicken salad.

Two MUST KNOW’s before you begin:

1. Milk —- just about any cows milk will work. It is not necessary to purchase any different brand or quality than what you usually drink. Of note, the fat content impacts the final flavor:

   • Whole milk: sweet, creamy flavor with enough tanginess to be yogurt

   • 2% or Skim milk: sharp flavor with aftertaste that can be a bit sour

2. Yogurt —- you’ll want Plain or Unflavored with live cultures:

   • ALL yogurt have live cultures - even the inexpensive brands

   • Once you’ve made yogurt, you can use a few teaspoons of your homemade yogurt to provide the live cultures for your next batch

This is a step-by-step recipe to make Instant Pot Cold Start Yogurt, assuming the Instant Pot has a pre-programmed option for yogurt. 

My favorite way to make this yogurt is overnight, since it typically cooks for 8-9 hours in the Instant Pot.

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Instant Pot Cold Start Yogurt

Clean and sterilize inner pot, if needed.

To the inner pot of the Instant Pot, add:

1 qt (32 oz) pasteurized milk (any milk fat, whole milk recommended)

1 1/2 tsp yogurt (with live cultures) 

Whisk together, cover with the glass lid (or tinfoil)

• No official glass lid? Check your cookware collection for one that fits the inner pot, or use tinfoil

• Recommended—do not use the pressure lid:

  • yogurt doesn’t require pressurization and

  • the sealing ring retains aromas that may affect the final flavor of yogurt

Select “Yogurt”

1. Display will read "8:00," adjust time if desired*

2. Instant Pot will automatically start and begin counting up from 0:00. 

3. When it reaches the total time, 8 hours later, display will read: yogt 

Transfer yogurt to a one quart container and refrigerate. Yogurt will thicken slightly. 

Serve cooled with favorite fruits or granola. Sweeten with honey or sugar as needed.

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Brenda’s tips:

• Serving size: ~1 qt or six 2/3 cup servings.

• Cold Start Yogurt tends to be a thinner, milkier consistency than Boiling Start. 

  • Boiling denatures the proteins, improving their ability to bond = thicker yogurt

  • No boil results in delicious yogurt, but there is some loss of structure, making it runny 

    • See Window to B’s kitchen below for more…

• Brenda doesn’t recommend straining out the whey on Cold Start Yogurt. The yogurt consistency makes it difficult to cleanly separate.

• *Looking for a more tangy yogurt flavor? Add more time to the Instant Pot. The flavor will naturally occur by increasing the time to 9:00 hours. This step is recommended by many yogurt blog posts

• A few recommended resources if you want to understand yogurt better:

  • This Old Gal - No-boil Yogurt

  • Cultures for Health - Yogurt Tutorial

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Window to B’s kitchen…

The difference in consistency between Cold Start (left) and Boiling Start (right) Yogurt.

Instant Pot Steel Cut Oats with Berries

This is a delicious and incredibly filling breakfast or brunch.

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Instant Pot Steel Cut Oats with Berries

To the bowl of the Instant Pot, add:

1 cup steel cut oats

1 cup pineapple juice

1 1/2 cups water

2 Tbsp raisins

1/4 tsp salt

Cover with pressure lid:

• adjust pressure release valve to "Sealing”

• select "Manual" (high pressure)

• adjust time to "10" minutes

Allow pressure cooker to complete cycle, then:

• 5 minutes Natural Pressure Release 

• Quick Pressure Release any remaining pressure

Remove pressure lid, stir in:

1 Tbsp chia seeds

1 Tbsp brown sugar

1/4 cup fresh or frozen raspberries

1/4 cup fresh or frozen blueberries

Cover with pressure lid and set to "Warm" until ready to serve.

Serve hot.

Recommended to serve with milk or half & half.

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 Brenda's tips:

• Serving size: 4

• Apple juice is a great substitute for the pineapple juice. Brenda generally uses frozen pineapple concentrate, allowing for one container to make many batches of oats.

• Amount listed above are recommendations and can be increased or omitted as desired for the following:

  • raisins

  • chia seeds

  • brown sugar

  • berries

Best Blueberry Muffins (Small Batch)

This recipe makes 12 standard muffins, or 6 jumbo muffins.

Looking to make 24 standard muffins, or 12 jumbo muffins?

• Use the Best Blueberry Muffins (Large Batch) recipe.

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Best Blueberry Muffins (Small Batch)

Set oven temperature to 425F.

In a small bowl, sift together dry ingredients:

2 1/2 cups (12 oz) flour

1/4 tsp salt

1 1/2 tsp baking powder

1/8 tsp baking soda

Set aside.

In a small bowl, stir together dairy:

1/2 cup buttermilk

1/4 cup sour cream

Set aside.

In the bowl of a stand mixer, combine:

1 1/8 cup sugar

1/4 cup oil

1/4 cup butter

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

Add, stirring after each addition:

2 eggs

1 tsp vanilla

1 tsp lemon extract

Stir until smooth, then fold in:

Dry ingredient mixture

Stir in:

Dairy mixture

Once smooth, fold in:

1 cup blueberries, semi-frozen

Line muffin tin with paper cups.

Evenly divide* batter.

Over each muffin, sprinkle:

1/8 tsp sugar

Bake:

• 12 standard muffins:

  • Bake 15 minutes at 425F

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

• 6 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 one 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 1/4" liners). Note: first number is diameter of base of cup, second is the height of the cup's side.

• Substitute any frozen berry for delicious results. Recommended to try raspberries or huckleberries. 

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

  • 12 standard = 1 scoop each, slightly rounded

  • 6 jumbo = 2 scoops each, slightly rounded

Best Blueberry Muffins (Large Batch)

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

Looking to make 12 standard muffins, or 6 jumbo muffins? 

• Use the Best Blueberry Muffins (Small Batch) recipe.

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Best Blueberry Muffins (Large Batch)

Set oven temperature to 425F.

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.

In a small bowl, stir together dairy:

1 cup buttermilk

1/2 cup sour cream

Set aside.

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 blueberries, semi-frozen

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 1/4" liners). Note: first number is diameter of base of cup, second is the height of the cup's side.

• Substitute any frozen berry for delicious results. Recommended to try raspberries or huckleberries. 

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

  • 24 standard = 1 scoop each, slightly rounded

  • 12 jumbo = 2 scoops each, slightly rounded

Raspberry Rolls

Raspberry Rolls

Make one batch of Brenda's Favorite Dough Recipe

While dough is rising, prepare each of these 3 parts:

1. Cream Cheese:

In a small mixing bowl, combine:

4 oz cream cheese, softened

2 T butter, softened

1/4 cup sugar

1 tsp vanilla

Mix together until smooth. Set aside. 

2. Raspberry:

In a small mixing bowl, sift together:

1 1/2 cups raspberries (frozen recommended)

1 1/2 tsp corn starch

Set aside. (Note: raspberries will continue to defrost while resting.) 

3. Glaze:

1/4 cup (1/2 cube) butter, softened

1 oz cream cheese, softened

1/2 tsp vanilla

Cream together, then add

3/4 cup powdered sugar

2 Tbsp milk

Stir together until smooth.

IF too thick, add up to:

2 Tbsp milk

Set aside.

Roll out dough:

1. Once dough is risen: prepare a large, clean surface by lightly sprinkling with flour (recommended to use a silicon mat).

2. Using a rolling pin, roll the dough into a large rectangle. The rectangle should measure about 24"x18" and 1/2" thick.

3. Layer with toppings:

   1. Spread Cream Cheese using an offset spatula, being sure to cover the full top.

   2. Spoon the Raspberries over the Cream Cheese, coverage will be ~1-2 raspberries in a 2" square.

4. Following the method demonstrated in Step 6 of HOW TO: Cinnamon Rolls, roll the dough into a long tube.

5. Prepare a baking sheet OR two 13"x9" pans, spraying with non-stick spray.

6. Using a ruler and a sharp serrated knife, mark the long roll at every 1". 23 marks will make 24 rolls.

7. Use non-flavored dental floss (or a length of strong thread) to cut the rolls where marked. The method is demonstrated in Step 8 of HOW TO: Cinnamon Rolls.

8. Place evenly on baking sheet:

   • Baking sheet: 4 rows of 6 OR

   • 13"x9" pans: 3 rows of 4

Let rise 40 minutes.

Set oven to 350F, allow to preheat.

Bake for 18-20 minutes.

Allow to rest 5 minutes then glaze rolls using an offset spatula.

Serve warm or cooled. 

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Brenda’s tips:

• Serving size: 24 rolls

• It is tempting to add a lot more raspberries - don't. Extra berries would add too much liquid, turning the rolls into a mushy mess, aka yucky (can you tell Brenda has toddlers??)

• Great berry substitutions:

  • Strawberries

  • Blackberries

  • Marionberries

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Window to B’s kitchen…

Spread Cream Cheese Mixture over the dough. Add raspberries.

Roll the dough into a large tube.

Mark the long roll at every 1". Use non-flavored dental floss to cut the rolls.

Rolls before and after baking.

Sausage Gravy

Sausage Gravy

In medium skillet, cook:

1/2 lb sausage (breakfast style recommended)

Once cooked through, set aside.

Combine in a small sauce pan (optional: utilize skillet used to cook sausage):

3 T butter

3 T flour

Whisk together until smooth.

Pour slowly into sauce pan while continually whisking:

2 cups milk

1/4 tsp salt

1/8 tsp pepper

1/8 tsp cayenne pepper

Whisking periodically, simmer on low (2/10) until thickened, ~5-8 minutes.

Stir in:

Cooked sausage

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Best when served over Sheryl’s Husband Catching Biscuits with a perfectly poached egg

• For thinner gravy, stir in 1/4 to 1/2 cup milk.

Sheryl's Husband Catching Biscuits

This recipe was introduced to Brenda by her sister Sheryl and promptly became a family favorite. Grating the frozen butter is an undeviating route to impossibly flaky biscuits - even if you’re a novice baker.

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Sheryl's Husband Catching Biscuits

Combine in a medium mixing bowl, sifting together:

2 c flour

3 tsp baking power

1/2 tsp salt

1/4 c sugar

Using the coarse side of a cheese grater, grate into the flour mixture:

1/2 c butter (1 cube), frozen

While grating, periodically shake the bowl to toss the flour with the frozen butter. Set aside.

In a separate bowl, whisk together:

2/3 c milk

1 egg

Pour into the flour and butter mixture, stirring until a shaggy dough forms.

Method 1:

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.

Method 2: highlighted in Window to B’s kitchen, below

1. Turn dough out on clean, floured surface (recommended: silicone mat)

2. Press dough into a square shape

3. Fold like an envelope

4. Repeat folding 5 times

5. Wrap in plastic wrap OR place in floured air-tight container

6. Refrigerate ~30 minutes

7. Roll dough into rectangle, ~3/4” thick

8. Trim 1/2” from all sides: roll resulting thin strips into spirals

9. Cut trimmed rectangle into ~3” squares

Place on sheet pan:

• Leave space between for crisp, golden edges OR

• Place close together for crisp tops

Bake at 375-400 F, for 10-15 minutes, until golden brown.

Serve warm.

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Brenda’s tips:

• Serving size: 8 - 12 biscuits

• High elevation: Brenda adjusts only the flour, increasing it to 2 1/4 cups at 6K ft

• In a past Cook’s Country biscuit special, it was recommended to grate the butter and develop flaky layers by following Method 2 above

• Delicious with Fresh Strawberry Jam or Sausage Gravy

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Window to B’s kitchen…

Sift together dry ingredients:

Grate butter & toss with dry ingredients

Add milk & eggs, then stir into a shaggy dough:

Press into a square and repeat envelope folds:

Roll into a 3/4” thick rectangle

Transfer cut squares and spirals to a sheet pan:

Spaced for crisp golden edges and ready to enjoy:

(No Cook) Fresh Strawberry Freezer Jam

In Victor, ID, it’s not farm fresh strawberry season…yet. Meaning Brenda recruited her sisters, Jill & Sheryl, to help out with this week’s photos. Sheryl made this freezer jam (Sheryl…Brenda’s asking if you’ll share the jam with her?!), which made us think we have to share Sheryl’s biscuit recipe with you all soon. They’re SO GOOD. 

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(No Cook) Fresh Strawberry Freezer Jam

Prepare 4-5 pints (8-10 cups) of freezer-safe containers, set aside.

In a small bowl, mix together until well blended:

5 cups sugar

1/2 cup Instant Clear Jel

Note: sift together very thoroughly to prevent clumps in the finished jam. 

In a large bowl, mash* to make:

5 cups mashed strawberries

Once desired texture is reached, pour in:

Sugar & Clear Jel

Fold together until evenly distributed (jam will immediately begin to thicken). If available, use an immersion blender to combine.

Pour into prepared freezer-safe containers. 

Allow to rest at room temperature 12-24 hours so that the sugar can completely dissolve, then transfer to the freezer.

Freeze until firm. Keeps for ~one year in freezer. 

Ready to enjoy? Transfer to refrigerator to defrost. Keeps for a few weeks in refrigerator.

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Brenda's tips:

• Variations:

  • Perfectly ripened sweet fruit may need as little as 2 cups of sugar per 5 cups berry puree (sugar mixed with 1/2 cup Instant Clear Jel)

  • Thicker jam = increase to 2/3 cup Instant Clear Jel

  • Thinner jam = decrease to 1/3 cup Instant Clear Jel

• Instant Clear Jel is magical. It's the best way to retain perfectly fresh tasting flavor in your strawberry jam.

  • It is a modified corn starch and does NOT work like regular corn starch

  • It comes as a white powder and has no discernable flavor

  • Instant Clear Jel requires ZERO heat to thicken

  • Only downside: it MUST be mixed well with sugar to dissolve in fresh pureed fruit

• There you have it: fast, fresh and deliciously spreadable

• *Timesaver Tip: strawberries can be "mashed" using any method:

  • Blender - very smooth puree

  • Food Processor - pulse until desired texture is reached, chunky or smooth

  • Hand food masher - leaves chunks of berry 

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Window to Sheryl’s kitchen…

Brown Sugar Bacon

This is Brenda’s husband’s (John) absolute favorite food. He taught Brenda how to make it shortly after they married. When she’s preparing bacon for a recipe, she'll usually brown sugar at least one strip for him. It’s guaranteed to make John's day.

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Brown Sugar Bacon 

Preheat oven to 375F

Line a jelly roll pan with parchment paper 

Arrange 1 lb bacon strips on parchment (okay if they touch)

Cook for 10 minutes

Pull pan from oven & flip each strip

Add to each strip, spreading over entire surface: 

1 tsp brown sugar 

Repeat for all strips

Return to oven, cook 10 minutes more

Crisp enough?? Brown sugar caramelized?? Remove from oven

Move bacon strips to a paper-towel-lined plate to cool (do not stack strips)

Pan: immediately drain grease* and strip parchment paper for quick cleanup

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Brenda’s tips:

• *Retain the bacon grease in a 1/2 pint jar and use to cook eggs

Best Oven Bacon

A note from Brenda about cooking bacon:

Please cook bacon however you prefer. But if you've never tried the oven method, I suggest you give it a try. Right now. Truly a no-fuss way to perfect bacon every time.

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Best Oven Bacon

Preheat oven to 375F

Line a jelly roll pan with parchment paper 

Arrange 1 lb bacon strips on parchment (okay if they touch)

Cook for 10 minutes

Pull pan from oven & flip each strip

Return to oven, cook 10 minutes more

Crisp enough?? Remove from oven

Move bacon strips to a paper-towel-lined plate to cool 

Pan: immediately drain grease* and strip parchment paper for quick cleanup

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Brenda’s tips:

• *Retain the bacon grease in a 1/2 pint jar and use to cook eggs

• The cooking time is for regular thickness, shorten if extra thin bacon or extend if thick-cut.

• Smaller batches work just as well.