Pancakes

Basic recipe - needs a little more flavor... uses Self-Rising Flour

For 1 cup self-rising flour use:

• 1 cup all-purpose flour
• 1 1/4 teaspoon baking powder
• a pinch of salt.

White Soda Scones [Rachel Allen]

MAKES ABOUT 12 SCONES / VEGETARIAN
This has to be one of the fastest and most delicious scones you can make. The dough is just perfect for children to play around with, even if it does then get heavy from overhandling. You should see some of the creations that my sons make; dinosaurs are their favorites! This is the soda bread mixture we make at the Ballymaloe Cookery School, and there are countless variations you can experiment with from this basic recipe.
Preheat the oven to 450°F (230°C). Sift the flour, salt and baking soda into a large bowl, and rub the mixture with your fingertips to incorporate some air. Make a well in the center and pour in most of the buttermilk. Using one hand, with your fingers open and stiff, mix in a full circle, bringing the flour and liquid together, adding more liquid if necessary. The dough should be quite soft, but not too sticky.
Turn it out onto a floured surface, and do not knead it but gently bring it into one ball. Flatten it slightly to a height of about 11/2 inches. Cut the dough into squares or whatever shape you like. Put the scones onto a baking sheet, pop into the hot oven and cook for 10–15 minutes (depending on the size). Have a look at them after 10 minutes; if they are deep golden brown, then turn down
the heat to 400°F (200°C) for the remainder of the time. When cooked they should sound hollow when tapped. Cool on a wire rack.

HERB SCONES
Add 1–2 tbsp of chopped fresh thyme, rosemary, parsley, chives, marjoram, savory or sage to the flour before you pour in the buttermilk. For even more flavor, you could sprinkle the tops with grated Cheddar cheese before they go into the oven.
PESTO SCONES
Add 1–2 tbsp basil pesto to the buttermilk before mixing with the flour. These are also delicious with chopped olives mixed in with the flour.
CRISPY BACON AND PARMESAN SCONES
Add about 1/3 cup chopped cooked crispy bacon, a good pinch of cayenne pepper and 2 oz finely grated Parmesan cheese to the flour at the start, then brush the tops of the raw scones with beaten egg or leftover buttermilk and sprinkle with more grated Parmesan cheese.
SWEET SCONES
Add 2 tbsp superfine sugar to the dry ingredients. Also, put 1 egg into a
measuring cup, lightly beat and add buttermilk or sour milk to make 13/4 c. This makes the dough slightly richer. In addition, you could add any of the following ingredients to the flour at the start of the recipe: 4 oz golden raisins (or currants) and 1/2 teaspoon pumpkin pie spice; 4 oz chopped chocolate; or 1 teaspoon ground cinnamon and an extra 2 tbsp sugar. Then brush the tops with beaten egg and dip into 1/4 c (2 oz) granulated sugar mixed with 1/2 teaspoon ground cinnamon.

Asparagus and Scallion Tart [Rachel Allen]

SERVES 6–8 / VEGETARIAN
This is one of the very best savory tarts and it is perfect in the late spring/early summer when asparagus is in season. It is light and delicate in flavor, and has a wonderful crisp shortcrust pastry base.
10-in Shortcrust Pastry shell, baked blind
1 tbsp olive oil
7 oz scallions, trimmed and finely sliced or chopped
7 oz asparagus spears, trimmed
Salt and freshly ground black pepper
4 eggs
11/2 c heavy cream
1 oz Parmesan cheese, finely grated
Preheat the oven to 350°F (180°C). To make the tart filling, heat the olive oil in a small saucepan, add the scallions and cook over a low heat until soft. Cook the asparagus by dropping it into boiling water with a pinch of salt, cover and bring back up to the boil, then remove the lid and boil, uncovered, for 3–4 minutes until it is just cooked. Drain, and then slice the asparagus into 11/2-inch pieces, at an angle.
Whisk the eggs in a bowl, add the cream and the cooked scallions and season. Pour this filling into the cooked pastry shell, still in the pan. Drop the asparagus into the tart and sprinkle the grated Parmesan cheese over the top. Carefully place the tart into the preheated oven and cook for 20–30 minutes, or until the tart is just set in the center. Remove from the oven, and serve out of the pan, hot or at room temperature.

Onion and Blue Cheese Tart

SERVES 6–8 / VEGETARIAN
Combined with a big green salad, this tart is perfect for an alfresco lunch in the garden.  It is nice and easy to make, too, and there is no need to prebake the pastry. 
FOR THE PASTRY:
2 c (9 oz) all-purpose flour
9 tbsp (1 stick plus 1 tbsp) butter
Pinch of salt
1 egg, beaten
FOR THE FILLING:
1/4 c olive oil
3 very large onions, peeled and sliced
2 sprigs of fresh thyme or rosemary
Salt and freshly ground black pepper
4 oz blue cheese, crumbled roughly into 1/2-in pieces
Make the pastry following the method of Savory Shortcrust Pastry and allow it to rest in the fridge. Meanwhile, place the olive oil in a saucepan and add the sliced onions, herbs and salt and pepper. Stir, put on the lid and cook over a low heat for
about 20 minutes, stirring regularly, until the onions are soft and tender. Discard the herb sprigs and pour out onto a plate to cool.
Roll out the chilled pastry between two sheets of plastic wrap. When it is big
enough to line a 10-inch round tart pan, remove the top layer of plastic and flip the pastry into the pan with the remaining sheet of plastic on top. Press it into the edges of the pan, remove the plastic and trim the edges. Using a fork, prick holes into the base of the pastry shell. If you have time, it is best to allow the pastry to cool again before it goes into the oven to cook, so pop it into the freezer for 5 minutes if possible.
Preheat the oven to 350°F (180°C). Place a baking sheet in the oven to heat up (this will help the base of the tart cook more evenly).
Pour the onions into the chilled pastry shell, place on the hot baking sheet in the oven and cook for 25–35 minutes until the pastry around the edge is crisp and golden. About 3 minutes before the end of the cooking time, sprinkle the tart with the crumbled blue cheese and pop back into the oven for another 3 minutes. The blue cheese will just begin to melt. Remove the tart from the oven and allow to cool slightly before sliding out onto a serving plate.

Scrambled Eggs with Tomato, (Chile) and Cilantro

SERVES 2 / VEGETARIAN
I love this scrambled egg variation, which I first tasted in a restaurant looking out over Mexico City. It’s full of protein (from the eggs) and antioxidants (from the cilantro),
and is a great way to start the day. Of course, you can omit the chile for children; the cilantro still makes it special.  1 tbsp butter
1 ripe tomato, finely chopped
1/2–1 chile, deseeded and finely chopped (optional for children)
4 free-range eggs, best quality possible
3 tbsp milk
Salt and freshly ground black pepper
1 tbsp chopped fresh cilantroMelt
the butter in a saucepan, add the tomato and chile and cook for a few minutes until the tomato is just softening. Meanwhile, whisk the eggs with the milk and a pinch of salt and pepper. Add to the saucepan and stir gently until the egg is softly scrambled. Stir in the chopped cilantro and serve.
 [Rachel Allen]

TJ's Huevos Rancheros

1 package TJ’s Soy Chorizo
6-8 TJ’s Eggs
1 jar TJ’s Chunky Salsa
1 package TJ’s Tortillas (flour or corn)
1 cup TJ’s Shredded Mexican Cheese Blend
TJ’s Hatch Green Chiles (optional)
Remove the casing of the soy chorizo and brown over medium heat in a large skillet. Mix in ¾
cup of the salsa with the chorizo. Crack the eggs, one at a time, and lay on top of the chorizo/salsa
mixture. Cover the skillet and let cook until eggs are over-easy or over-medium (about 10 minutes).
While eggs are cooking, warm tortillas (microwave on high for 30 – 45 seconds or lightly pan fry).
Place two tortillas on each plate and top with the egg and chorizo mixture, then liberally sprinkle
each serving with cheese and add a dollop of salsa (and some green chiles, if you like). Enjoy.
Serves: 4-6
Cooking Time: 10-15 minutes

TJ's Breakfast Casserole

1 loaf TJ’s Crusty French Bread, torn into pieces
6 TJ’s Eggs
¼ cup TJ’s Milk
1 cup TJ’s Spicy Italian Chicken Sausage (pre-cooked), sliced (or TJ’s Veg. Sausage-less Sausage)
1 cup TJ’s Monterey Jack Cheese, grated
TJ’s Spices (optional)
Preheat oven to 350º and grease baking pan with your choice of oil or butter. Place bread pieces
in pan and distribute evenly. Beat the eggs, milk and any spices you desire (salt, pepper, garlic
powder…) and pour over the bread. Add the remaining ingredients and bake for 25 minutes or
until top is golden brown and a knife put in the center comes out clean. Let sit for 5 minutes before
serving (oh, you can wait). Enjoy.
Serves: 8-10
Cooking Time: 30 minutes

Donut Muffins

This basic muffin is not your stir-it-gently, dense, fruit-and-nut-filled health muffin. Instead, it's a beat-it-up, cake-type muffin, high-crowned and very "vanilla-looking." This is a great muffin for kids (young or old) who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (without the deep-fat frying) than anything else.

As plain as it is (which is just the way some people like things), it's a good candidate for additions of dried fruit and/or nuts to the batter, as well as a garnish of flavorful jam or preserves when serving time rolls around.

• 1/4 cup butter
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 to 1 1/4 teaspoons ground nutmeg, to taste
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 2/3 cups King Arthur Unbleached All-Purpose Flour
• 1 cup milk

Topping

• 3 tablespoons melted butter
• 3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar

Batter

• 2 ounces butter
• 1 3/4 ounces vegetable oil
• 3 1/2 ounces granulated sugar
• 2 1/2 ounces brown sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 to 1 1/4 teaspoons ground nutmeg, to taste
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 11 1/4 ounces King Arthur Unbleached All-Purpose Flour
• 8 ounces milk

Topping

• 1 1/2 ounces melted butter
• 1 3/8 ounces Cinnamon-Sugar Plus or cinnamon sugar

Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

Add the eggs, beating to combine.

Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter evenly into the prepared pan, filling the cups nearly full.

Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).

Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.

Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

Yield: 12 muffins.

My Blueberry Muffins with Streusel Topping

Ingredients:

4 eggs 2 cups white sugar 1 cup vegetable oil 1 teaspoon vanilla extract 4 cups all-purpose flour

1 teaspoon salt 1 teaspoon baking soda 2 cups sour cream 2 cups blueberries Streusel:  2T flour + 5 T sugar + 2T butter + 1/2t cinnamon

DIrections:

1.	Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2.	In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3.	Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups. Streusel: Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
4.	Bake in preheated oven for 20 minutes.

Crepes

Alton Brown's recipe for 17-22 crepes

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter, for coating the pan
  

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.///Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 2.5 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Paula Deen's recipe for 8-10 crepes

• 1 cup all-purpose flour
• Pinch salt
• 1 egg
• 1 egg yolk
• 1 1/2 to 2 cups milk (or more if batter is not runny)
  
• 1 tablespoon melted butter
• 1/2 teaspoon vanilla extract

• nut safe chocolate sauce
• 3 bananas, sliced
• 1 can whipping cream

Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well greased 6-inch skillet,. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter. Spread a thin layer of chocolate sauce onto crepe and place banana slices down the center. Roll or fold crepe. Just before serving top with whipped cream.

Foul Mudammas Breakfast Spread

"A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt."

Ingredients:

1 (15 ounce) can fava/lima/butter beans 1 1/2 tablespoons olive oil 1 large onion, chopped 1 large tomato, diced 1 teaspoon ground cumin

1/4 cup chopped fresh parsley 1/4 cup fresh lemon juice salt and pepper to taste ground red pepper, to taste

Directions:

1.

Pour the beans into a pot and bring to a boil. Mix them well and add onion, tomato, olive oil, cumin, parsley, lemon juice, salt, pepper, and red pepper. Bring the mixture back to a boil, then reduce the heat to medium. Let the mixture cook 5 minutes. Serve warm with grilled pita. *Usually, we sautee the onion and tomato in some olive oil first... then add the garlic... then add in the rinsed, canned beans. Mash them with a fork. And let cook. Add salt & pepper, cumin, and 1 T or so of tahini. A little lemon and parsley to finish. Divine. Really good served with eggs too... hard boiled are more traditional, but we also do sunny-side up and poached. The yolky-bean mixture is yummy.

Skillet Bread

These are kind of like fried biscuits. They are really soft inside and go wonderfully with butter and jam or honey.

2 c. all-purpose flour
2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. sugar
1/2 c. milk
1 c. water

Combine all ingredients in a mixing bowl and stir until well combined. Heat 3 Tbsp. oil or butter in a skillet over medium - medium high heat. Drop batter by large spoonfuls into the skillet. As soon as bread begins to set enough that you are able, turn them with a spatula and press down on them to flatten a bit. Lower the heat and cover the skillet and allow them to steam to cook the inside. Keep a close eye on these, the outsides will burn easily!

Homemade English Muffins

1 1/4 cup milk, warm
3 tbsp butter or margarine (I melt it in the milk.)
1 1/4 tsp salt
1 egg, lightly beaten ( optional, I beat in the warmed milk and melted butter.)
4 cups flour
1 1/2 tsp. yeast

PREPARATION: This dough can be done in a bread maker... otherwise... Place ingredients in bowl and mix together. Knead in the extra flour until it's not very sticky. Allow to rise until double in bulk. Roll dough out onto cornmeal covered surface. Cut out dough into circles (whatever size you want). Cover and let rise about 30 minutes.

Heat frying pan (or griddle) to medium heat. Place muffing cornmeal side down. Cook about 10 minutes on each side. Split with a fork and use your choice of toppings. Enjoy!

Buttermilk Pancakes *****(foodtv.com)

• 2 cups all-purpose flour
• 1/4 cup sugar
• 21/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 cups buttermilk
• 1/4 cup melted unsalted butter, plus some for frying
• 1 cup blueberries, fresh or frozen
• Serving suggestions: whipped cream and maple syrup

In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.

Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.

Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.

Serve with a dollop of whipped cream and maple syrup.

*Cook's Note: Over mixed batter will result in flat, heavy pancakes.

To Die For Blueberry Muffins

Submitted by: Colleen Rated: 5 out of 5 by 3024 members

Prep Time: 15 Minutes Cook Time: 25 Minutes

Ready In: 40 Minutes Yields: 8 servings

"Big blueberry flavor warrants big muffins, so fill the cups right up for oversized muffins that will please everyone. The cinnamon-sugar streusel is the crowning glory."

INGREDIENTS:

1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg

1/3 cup milk 1 cup fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon

DIRECTIONS:

1.	Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.	Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.	To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.	Bake for 20 to 25 minutes in the preheated oven, or until done. HELPFUL TIPS: Vanilla isn't needed for this recipe (as some have suggested). I use BROWN SUGAR instead of white for the topping. When I have buttermilk, i use that in place of milk. It's important to use butter at room temp (to a point that if you put a fork through it, it would smush). This makes it a lot easier to put on top. You can substitute blueberries with any fruit & it turns out great! Be sure to use PAM on the pan or they may stick. Also, frozen blueberries do not turn out the same. Fresh Fresh! (Update 7/08): I noticed a lot of people had trouble w/their muffins sinking. You're over mixing or it's from adding TOO MUCH topping to 1 muffin using the given one. If you must drown yourself in topping, try this fail proof one I use that has less butter: 2/3C brown sugar, 1/4C flour, 1/4 tsp cinnamon, 2T butter. Use fork to mix and has nice coarse texture. Just as crunchy & delicious w/the perfect muffin EXCEPT it doesn't cause the muffins to sink! I took a look at many of the recipe reviews for these muffins and incorporated their suggestions. In summary, I made the recipe as printed, but I added 1/2 t. vanilla, replaced all of the milk with buttermilk and then added a few more tablespoons of buttermilk to the recipe, replaced the white sugar in the streusel topping with brown sugar, filled 12 regular-size muffin tins about 2/3 full and lightly placed the streusel on top. I then baked them in a 400F oven for 18 minutes. They were excellent! This recipe would be great with other types of fruit added (other berries, diced peaches, etc.) or with chocolate or white chocolate chips, etc. This batter is like glue and really holds the blueberries in place. I made a couple of small modifications only because I was working with what I had on hand. I ground cinnamon sticks to make fresh cinnamon. I used strawberry milk instead of regular. I doubled the blueberries,and turned down the heat to 325 because the blueberries were frozen. The only things I'd suggest doing is to double the recipe (only made 6 jumbo muffins), but make only a single recipe of streusel (I was heaping on streusel topping until it was falling off, and there was still alot of streusel left over). Over all, Colleen, your muffins deserve to be at a luxury hotel or B&B. Thanks for sharing this with all of us to enjoy. This is definitely a keeper. :-) I am adding to my review because I've been reading the other reviews, and keep seeing the same 2 complaints about this recipe. "They were a mess getting them out of the pan." (If you use a non-stick spray and spray the entire pan including the top, they should fall out easily) "Not sweet enough" (The quality of the recipe is only as good as the quality of the ingredients--were your blueberries already bitter?)I think this is an awesome recipe!

Blueberry Muffins ***** (Ina)

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 cup sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour or 2-1/2 c + 5T cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees F. Place 24 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Smoked Salmon Canapes

1 cup butter
3/4 cup fresh dill sprigs
1 clove garlic, minced
1/4 tsp. salt
4 tsp. fresh lemon juice
2 French baguettes
8 oz. smoked salmon, sliced very thin

Let butter sit out of refrigerator to reach room temperature. If necessary you can always place butter in a dish and microwave for a minute or two until butter becomes soft. Remove dill leaves from large sprigs. Add dill, garlic and salt to food processor. Process until chopped. Add butter
and process until smooth. Slowly add lemon juice while processing until mixed completely. Remove butter from processor and scrape sides to get as much as possible. Refrigerate butter until ready to use. Cut baguettes into very thin slices, about 1/4 to 1/2 inch wide with a very sharp bread knife. Spread a small amount of the dill butter on each slice and top it with a small piece of smoked salmon. Arrange on a platter and serve. If you would like to really dress these up, you can sprinkle a small amount of caviar on top of each canape. We had these on New Years Eve and they were wonderful. This is a traditional starter to serve with champagne.

The Skinny: Not much to do here.

Vegetable Quiche

- A colorful cheesy quiche with excellent flavor and texture.
4 eggs slightly beaten
2 cups plain yogurt
1/4 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon curry powder
1 small zucchini, chopped
1 small summer squash, chopped
1 cup Cheddar cheese
1 cup Monterey Jack cheese
1 tablespoon flour
1 unbaked 9-inch pie crust
Preheat oven to 375°F. In a large bowl, combine eggs, yogurt, pepper, salt and curry powder. Beat well. Add vegetables and stir. Place cheese and flour into a re-sealable bag and shake until cheese is completely coated by flour. Add to yogurt mixture and stir. Place unbaked pie crust into a 9-inch pie plate and bake for 3-5 minutes or until crust starts to dry and bubble. Pour
yogurt mixture into pie crust and bake for 40-45 minutes. Cover edges of pie crust with tinfoil if it starts brown too quickly. Quiche should be firm to the touch. Let quiche cool for 10 minutes before serving.
Yields: 6-8 Servings

Whole Wheat Pumpkin Muffins

Ingredients:
Nonstick cooking spray
2 1/2 cups whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup packed dark brown sugar
3/4 cup canned pumpkin
3/4 cup plain nonfat yogurt
1 large egg
1 tablespoon canola oil
2 teaspoons grated fresh ginger
Directions:
Position a rack in the center of the oven and preheat to 350°F. Lightly spray twelve 2 3/4" x 1 1/2" nonstick muffin cups with nonstick spray. In a medium bowl, whisk the flour, baking soda, cinnamon and salt until well combined. Set aside. In another medium bowl, using a handheld electric mixer set at high speed, beat the brown sugar, pumpkin, yogurt, egg, oil and ginger until frothy (about 2 minutes). Make a well in the center of the dry ingredients, and pour in the pumpkin mixture. Using a spoon, stir just until combined. Do not overmix. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire cake rack for 10 minutes before removing from the cups. Serve warm or completely cool on the rack at room temperature.

Yields: Makes 12 muffins

Nutrition Facts Per Serving:
Calories 183, Protein 5 grams, Carbohydrates 38 grams, Fat 2 grams (less than 1 gram saturated fat), Fiber 2 grams

Scratch Corn Muffins *****