Some of

Jenn's favourite recipes - mmmmmmm!

Legend, as it were:

t = teaspoon; T = tablespoon; c = cup; oz = ounces
Disclaimer: these are miscellaneous recipes that I like; I don't remember where I got each and every one - many are from Canadian Living Magazine, others from various other sources; I've listed the ingredients & procedures as I've found them to work - bear in mind that I often use less than the recommended amount of sugar, substitute whole wheat flour and/or whole wheat and/or oats for some of the all-purpose flour, and use olive oil instead of vegetable oil, etc. etc.; the amount I'm showing is the modified amount/procedure, as applicable. That said,..... Bon appétit!

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Morning Glory Muffins
Ingredients:  

1½ c all-purpose flour

 ½ c packed brown sugar

1 c whole wheat flour

 2/3 c plain or vanilla yogurt

½ c whole wheat

 6 T extra virgin olive oil

2 t each baking powder & cinnamon

 2 c grated carrots

1 t baking soda

 1 c grated apple

½ t salt

 ½ c dried cranberries or raisins

2 eggs

 ½ c each pepitas & shredded sweetened coconut
   
Preparation:  

Grease or line 12 muffin cups with paper liners - or, if using a silicone muffin pan like I do, pull it out of the cupboard & set it on a cookie sheet; set aside. In large bowl, whisk together flours, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk together eggs, sugar, yogurt and oil until smooth; pour over dry ingredients. Sprinkle with carrots, apple, cranberries, pepitas and coconut; mix just until dry ingredients are moistened to form very thick batter. Spoon into (prepared) muffin cups; bake in 350°F oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 5 minutes (or longer - about 10 - if using silicone pan). Transfer to rack; let cool completely. (Make-ahead: Store in air-tight container for up to 2 days, in zip lock bag in fridge for a week or so, or wrap individually in plastic wrap and freeze in airtight container (or just put 'em all together in a zip lock bag) for up to 1 month.) Makes 12 good-sized muffins.

 

Cranberry-Orange Scones  
Ingredients:  

1½ c all-purpose flour

 1 T grated orange peel

1½ c whole wheat flour

 ¾ c (1½ sticks) chilled unsalted butter, cut into ½"-pieces

1/3 c sugar

 ¾ c dried cranberries

2½ t baking powder

 1 c chilled buttermilk

1 t salt

  

½ t baking soda

  

 

  

Preparation:

      

Preheat oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips (or start with pastry blender, then finish with fingertips) until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 2 1"-thick rounds. Cut each into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2" apart. Bake until tops of scones are golden brown, about 20-25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature, with mock clotted cream (recipe below). Makes 16.

 

  
   
Mock Clotted Cream 
Ingredients:          

8 oz cream cheese, softened

  

½ c sour cream

  

2 T powdered sugar

  
   
Preparation:  

Blend and enjoy!

  

 

Herbed Garlic Sweet Potatoes 
Ingredients:  

2 lb sweet potatoes, scrubbed

 2 t dried parsley

1/3 c butter, melted

 1 t salt

2-3 cloves of garlic, minced

 1 t paprika
   
Preparation:  
 
Preheat oven to 425°F. Cut each potato into 1½" pieces. Place in a microwave-safe 9" square baking dish. Combine butter, garlic, parsley, salt and paprika in a small bowl and mix well. Pour evenly over potatoes. Microwave on HIGH, stirring occasionally, until potatoes are tender, about 10-15 minutes. Bake until golden (as golden as sweet potatoes will get...), about 6 minutes. Serves 6 (as a side).