Shawn’s Blackberry Banana Nut Muffins


Shawn’s Blackberry Banana Nut Muffins

Ingredients

5 bananas
1 cup melted butter
1 1/2 cup brown sugar
3 eggs
1 tsp vanilla
1/4 cup coffee
2 tsp baking soda
1 tsp salt
4 cups flour
1 cup walnuts
18 0z of blackberries

Preheat the oven to 350 degrees.

Mash bananas. Mix butter into bananas. Add sugar, eggs, coffee, and vanilla. Beat until creamy.

Mix in baking soda and salt.

Add flour 1 cup at a time, mixing between each cup.

Fold in walnuts and blackberries.

Pour mixture into prepared muffin tins (either well greased or lined with muffin cups.

Bake for 20 minutes.
Makes approximately 4 dozen muffins.

Harvest Stuffed Spaghetti Squash


Harvest Stuffed Spaghetti Squash

Ingredients
– 2 medium sized spaghetti squash or squash of choice
– 1 pound turkey sausage – thawed
– 1 medium onion – chopped
– 1 large apple – peeled and chopped
– 1 clove garlice – chopped
– 1/2 cup fig or craisins – chopped
– 8 ounces baby portobello mushrooms or your favorite mushroom – chopped
– 2 tablespoons flour
– 2 tablespoons teriyaki sauce or soy sauce
– grated parmesan cheese to taste
– butter
– 1/4 cup roasted pine nuts

Directions
Cut squash in half lengthwise.
Scoop out seeds.
Grease baking sheets and place squash cut side down on the sheet.
Bake in a 375° oven for 45 minutes or until fork tender.
Meanwhile, cook the turkey sausage with onion, apples, mushroom, garlic and figs (or craisins).
Cook over medium heat until meat is cooked and slightly browned.
Sprinkle flour over the meat mixture, stir to blend.
Stir in teriyaki sauce, bring to a boil, cook and stir until thickened.
Remove from heat.
When the squash is done, turn over on the baking sheet.
Put 2 tablespoons of butter in each and let it melt.
Fill each squash half with meat mixture and bake 15 more minutes.
Sprinkle until cheese melts. (5-10 minutes)
Toast pine nuts for 5 minutes in a skillet.
Put on top of squash halves.
Serve hot.

Dave and Shawn’s Dutch Oven Bread


We decided to experiment with bread baking a little today. Dave has been looking at bread recipes that could be cooked in a dutch oven over a campfire. We found a good recipe and then tweaked it for our own tastes. We then made two loaves using the same recipe. The first we cooked in the dutch oven and the second we cooked on the pizza stone. Delicious bread recipe with slight texture differences due to the method of cooking. Next step will be to try it over the campfire or maybe in the fireplace…

Dave and Shawn’s Dutch Oven Bread

Ingredients:
3 cups flour
1 tsp yeast
1 tbs sugar
1 ½ cup water
¾ stick butter
1 tbs garlic salt

Proof the yeast, w little warm water + yeast + sugar = wait 10 minutes or so.

Mix flour and water and salt, melt butter and add yeast mix to dough. Add flour or water to get nice gooey consistency, should almost stick to the bowl or your fingers.


Let rise for ½ hour, punch down, let rise again for ½ hour, punch down.

Line dutch oven with foil, spray with cooking oil. Put cookie pan onto lower shelf of oven, put about a quarter cup of water to add to humidity. Place dough into dutch oven, lightly sprinkle some garlic salt onto top, cover dutch oven and bake for 1 hour. Open lid for last 10 minutes to brown the top.

Delicious with butter….Yum!

The second loaf we did the same way but baked it on the pizza stone instead of in the dutch oven. It made a crustier loaf. Very yummy!

Scrambled Egg Muffins


Ingredients:

9 Eggs

½ cup Chopped Fresh Spinach

⅓ cup Skim Milk

⅓ cup Spelt Flour, or whole wheat pastry flour

¼ cup 2% Grated Cheddar Cheese

1 Tbsp Chopped Fresh Basil

1 Small Tomato, chopped

½ tsp Sea Salt

½ tsp Cracked Black Pepper

Directions:

Preheat oven to 350. Break the eggs into a bowl and whisk. Add the rest of your ingredients and mix it all together. Add spoonfuls of the mixture to a nonstick muffin tin or a tin sprayed with nonstick coating. I used a 1/4 C measuring cup to transfer the mixture. Pop them in the oven and bake for 25 to 30 minutes, or until done.

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