Custard

8 eggs
1cup (not heaping at all)
3/4 t salt
3/4 t vanilla
4 cups HOT milk
Nutmeg

1. Preheat oven to 350
2. Beat eggs slightly with a fork
3. Stir in sugar, salt, vanilla and a bit of the milk (to temper the eggs)
4. Add remaining milk and mix well
5. Sprinkle nutmeg on top
6. Place bowl in a roaster that has water in it (double boiler type)
7. Bake until firm - about 1 hour (like pumpkin pie the knife comes out clean)

Banana Chocolate Chip Baked Oatmeal Singles

Ingredients:
3 cups old-fashioned oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
1 egg
1 ¼ cups skim milk
¾ c mashed bananas
1 teaspoon vanilla extract
¾ c semi-sweet chocolate chips

Directions:
1.    Preheat the oven to 350. Lightly mist 18 cups in a muffin tin with cooking spray.
2.    Combine the oats, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed. 
3.    In a separate bowl, whisk together the egg whites, egg, mashed banana, milk and vanilla. Add the wet ingredients to the dry ingredients and stir until blended together. Stir in the chocolate chips.
4.    Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 18-22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.

Butterhorns

1/2 c butter

1 c. lukewarm milk

LARGE 1/2 c sugar

1 t salt

3 eggs

2 T yeast

1 1/2 c. warm water

3 T instant mash potato powder

* Mix all together in a large mixing bowl

Add 3 cups of flour

Let rise!

Add 3 more cups of flour and let rise again!

Roll out 1/2 inch thick; spread with butter, white sugar, and a little bit of cinnamon. Roll up again. Cut 1 inch thick and flatten. Place on a cookie sheet. Rise 20 min.

Bake 15-20 min at 425

Let cool and put whip cream on top!

Buttermilk Bran Muffins

½ C. 100% Bran Flake cereal 1 ¼ C. flour

1 C. All Bran cereal ¼ tsp. salt

½ C. boiling water 1 ¼ tsp. baking soda

¼ C. shortening 1 C. buttermilk

1 egg ½ C. sugar

1 C. raisins

1. Preheat oven to 375°. Prepare muffin tins.

2. Combine cereals and hot water. Let stand.

3. Beat shortening, egg, buttermilk and sugar in a separate bowl.

4. Add softened cereal to the egg mixture and beat to combine.

5. Combine dry ingredients and raisins in the food processor and process until raisins are chopped. Stir with wet mixture ingredients until just mixed.

6. Bake mini muffins 10 to 12 minutes. If making regular sized muffins, bake 18 to 20 minutes. Remove from pan. Cool on rack.

7. The batter can be put in the refrigerator and used for several weeks.

Streusel Raspberry Muffins (2 dozen)

Pecan Streusel Topping (below) 1 C. milk

3 C. flour 1 C. butter or margarine, melted

1 C. sugar 2 eggs, beaten

4 tsp. baking powder 2 C. fresh or individually frozen raspberries

1. Preheat the oven to 375° and grease muffin pans. ***TIP – When using non-stick cooking spray on muffin tins, wipe the top surface clean before baking.***

For lab, you will use regular-sized muffin tins. Use the insulated, shiny muffin tins from the front of the room.

2. Prepare the streusel topping and set aside (recipe below).

3. Combine dry ingredients in a large bowl.

4. Combine milk butter, and egg in a small bowl.

5. Pour wet ingredients into flour mixture, and stir just enough to combine.

6. Spoon half the batter into the muffin cups.

7. Put 4 raspberries in each cup.

8. Spoon the rest of the batter over the raspberries, leaving enough room for streusel topping.

9. Sprinkle topping onto batter.

10. Bake 25 to 30 minutes, or until a toothpick comes out clean.

11. Remove from pan and cool on a rack.

Pecan Streusel Topping

½ C. chopped pecans ½ cup packed brown sugar

½ C. flour ¼ cup melted butter

1. Combine pecans, brown sugar and flour in a small bowl.

2. Add melted butter, and stir until it resembles crumbs.

3. Sprinkle over muffins before baking.

Orange Cranberry Nut Muffins

Makes 48 mini muffins – bake without liners

2 c. flour

1 ½ tsp. baking powder

½ tsp. baking soda

1 tsp. salt

¼ c. shortening.

1 c. orange juice

1 c. sugar

1 Tbsp. orange zest (show zester)

1 egg (beaten)

1 to 1 ½ c. chopped walnuts

1 c. dry cranberries (coarsely chopped)

1. Combine dry ingredients in a mixing bowl and thoroughly mix them together.

2. Cut the shortening into the dry ingredients until the shortening is about the size of un-popped popcorn kernels.

3. Combine and orange juice, sugar, orange zest and beaten egg.

4. Stir the liquid ingredients into the dry ingredients. Stir until just combined. DO NOT over mix.

5. Fold the chopped nuts and the cranberries into the batter.

6. Spoon into well-greased muffin cups and bake in a preheated oven at 325° for 10-14 minutes or until golden brown. For big muffins, bake at 350˚ for 20-30 minutes.

***TIP – When using non-stick cooking spray on muffin tins, wipe the top surface clean before baking.***

7. Allow muffins to sit in the pan for about 5 minutes before removing them.

Blueberry Muffins

2 1/2 cups flour
3/4 cups sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt

** cut in 1/2 cup butter

Then add:
1/2 can frozen orange juice
1/2 cup milk
2 eggs
2 tsp grated oranges rind

Mix gently

Add 1 1/2 cups blueberry

Bake @ 350 for 20-25 minutes

Topping:
1/4 cup butter
2 tsp orange juice
1/2 cup sugar

**Dip while warm

Rice Pudding

use an 8 cup baking dish

1 cup of rice

3/4 cup of sugar

shake in as much cinnamon as you want.

add 5 cups of milk

stir it up so the sugar is dissolved.

Bake at 350 for about 2 hours.

sometimes I stir it abit while it is cooking so it does not get a scum on top.

When the rice is cooked - taste it - take out of the oven

add as many raisins as you want and let cool.

I add milk to help cool it quicker - sometimes about 2 or 3 cups depending how thick it is.

Rice pudding is a huge family favorite and one of my favorite things to come home and eat after school. When I was growing up, I loved seeing rice pudding on the stove when I got home. It makes for the best snack ever! I now make rice pudding all the time and it has turned into a good breakfast food for Jord and I.

Granola

8 cups rolled oats

½ cups whole wheat flour

2 TB cinnamon

¼ cup slivered almonds

1 cup raisins

1 cup coconut

1 bag chocolate chips

1 tsp almond flavoring

2 cups honey

2 TB maple flavoring

½ tsp salt

2 TB vanilla

Mix oats, flour, cinnamon, almonds, raisins, coconut, and choco chips together in large bowl. Separately mix honey, salt, and flavoring together. Pour over dry ingredients. Spread on large cookie sheet and bake at 400 for 7-10 minutes.