Recipes



Raspberry & White Chocolate Muffins

Raspberry & White Chocolate Muffins

Ingredients
Mix together until fluffy:

  • ¼ pound butter at room temperature
  • 1 cup sugar
  • 2 eggs
  • ½ raspberries
  • Beat in: 1-cup sour cream

Cooking

  • Bake in 400 F oven for 15 to 18 minutes. Use a wooden skewer to test the center of the muffin to ensure they are done.
Preparation
Combine in a separate bowl:

  • 2 ¼ cups all-purpose flour
  • 1 tsp. baking soda
  • 1 ¾ tsp. baking powder
  • 1 tsp. allspice

Gently fold dry ingredients into wet. When half are mixed, add ½ cup chocolate chips, plus diced raspberries for each muffin. Gently finish mixing – do not over mix.



Makes: 10-12 muffins

Raspberry-White-Chocolate


Blueberry Pancakes with Orange Blueberry Compound Butter

Blueberry Pancakes with Orange Blueberry Compound Butter

Blueberry Pancakes

Ingredients: Pancakes

  • 24 ounces flour
  • 2 teaspoons salt
  • 6 ounces sugar
  • 1 tablespoon baking soda
  • 2 tablespoons baking powder
  • 3 pints of milk or buttermilk
  • 6 eggs, lightly beaten
  • 1 1/2 cups fresh blueberries, washed and rolled in sugar
  • 3 ounces butter melted

Preparation: Pancakes

Combine in separate bowl:

  • 24 ounces flour
  • 2 teaspoons salt
  • 6 ounces sugar
  • 1 tablespoon baking soda
  • 2 tablespoons baking powder
  • 3 pints of milk or buttermilk
  • 6 eggs, lightly beaten
  • 1 1/2 cups fresh blueberries, washed and rolled in sugar
  • 3 ounces butter melted

Gently fold dry ingredients into wet.

Cooking: Pancakes

  • Brush the griddle or skillet lightly with oil; heat the oil until it’s moderately hot.
  • Drop the batter onto the griddle using a 2 oz. ladle leaving about 1 inch of space between the pancakes.
  • Cook the pancakes and so the undersides are brown. The edges begin to dry and bubbles begin to break the surface of the batter about three to five minutes.
  • Turn the pancakes and cook them until the second side is brown repeat using the remaining batter.
  • Serve the pancakes immediately or keep them warm uncovered in a slow oven to novel the pancakes longer than 30 minutes or they will become tough.
Orange Blueberry Compound Butter

Ingredients: Orange Blueberry Compound Butter

  • 12 oz. butter slightly softened
  • 2 oz. orange juice concentrate
  • 4-6 oz. mashed fresh blueberries

Preparation: Orange Blueberry Compound Butter

  • In a mixing bowl, mix butter, orange juice concentrate and blueberries until well blended.

Serving: Orange Blueberry Compound Butter
Spread a 1 ft piece of saran wrap out flat on a countertop and add blueberry butter mixture to the center and spread out slightly. Roll the butter into a tube shape and refrigerate until needed. Slice thinly when chilled and place slices atop pancakes, garnish with fresh blueberries and mint.



Makes: 20-30 pancakes

pancakes-blueberry


Summer Fruit Belgium Waffles

Summer Fruit Belgium Waffles

Ingredients

  • 2 cups all-purpose flour
  • 1-tablespoon baking powder
  • 1-teaspoon salt
  • 3 tablespoons white sugar
  • 4 egg yolks
  • 4 egg whites
  • 1 1/4 cups milk
  • 1/2-cup vegetable oil
  • 1/2-teaspoon vanilla

Cooking

  • Cook the batter in a waffle iron for two minutes.
  • Add fresh blueberries, strawberries and whipping cream
Preparation

  • In a large bowl sift together the flour, baking powder, salt, and sugar. Make a well in the center of the flower mixture.
  • In a separate bowl, mix together the egg yolks, milk, vanilla, and oil. Pour into well of flour mixture and stir just until ingredients are moistened.
  • In another bowl beat egg whites until stiff. Fold them into batter.



Makes: 10-12 muffins

Belgium-Waffle


Banana Crepes with Chocolate Drizzle

Banana Crepes with Chocolate Drizzle

Ingredients

  • 1 ½ cups self-rising flour
  • ¼ cup sugar
  • ¼ tsp salt
  • 2 tsp butter, melted
  • ¼ tsp vanilla
  • 1 ½ cups milk
  • 2 eggs
  • ½ Tbsp butter
  • 1 ½ Tbsp milk
  • 1 Tbsp cocoa
  • 2 Tbsp confectioners’ sugar
  • 4 ripe bananas

Cooking

  • Heat griddle to 300 to 350 F.
Preparation – Crepes

  • Prepare crepe batter the day before.
  • Sift the flour, sugar, and salt into a large bowl.
  • In a small bowl, blend the milk, eggs, butter and vanilla.
  • Add the milk mixture to the flour mixture and stir by hand until the batter is smooth.
  • Let the batter rest in the refrigerator at least 1 and up to 12 hours before preparing the crepes.
  • Pour ¼ cup of batter into the center of the pan and swirling to coat the bottom of the pan.
  • Cook until it is set and has a little color and turn over.
  • Set crepes aside to be used at a later time.

Preparation – Chocolate Sauce

  • In a saucepan over low heat, melt the ½ Tbsp of butter.
  • Stir in 1 ½ Tbsp of milk then add the cocoa and confectioners’ sugar.
  • Keep stirring to make smooth and until heated.
  • Set aside and keep warm.



Makes: 3-4 crepes

glynn-house-menu-2


Chocolate Chip Cookies

Chocolate Chip Cookies

Ingredients

  • 1-cup butter
  • 2 cups flour
  • 1 tsp. soda
  • 1-cup sugar
  • 2 1/2 cups blended oatmeal **
  • 12 oz. chocolate chips
  • 1-cup brown sugar
  • 1/2 tsp. salt
  • 9 oz Hershey bar (grated)
  • 2 eggs
  • 1 tsp baking powder
  • 1 1/2 cups chopped nuts (your choice)
  • 1 tsp. vanilla

Cooking

  • Bake for 10 minutes at 375 degrees.
Preparation

  • Cream butter and both sugars.
  • Add eggs and vanilla; mix together with flour, oatmeal, salt baking powder and soda.
  • Add chocolate chips, Hershey bar and nuts.
  • Roll into balls and place 2 inches apart on a cookie sheet.



Makes: 56 cookies
** Measure oatmeal and blend in a blender to a fine powder

chocolate-chip-cookies


Apple Fritters

Apple Fritters

Ingredients

  • 1 ¾ cups flour
  • ¼ cup cornstarch
  • 1 tbsp baking powder
  • Salt
  • 2 cups milk
  • Canola oil for deep frying
  • 3 cups peeled, cored and coarsely chopped apples
  • 1 tsp cinnamon
  • Powdered sugar for dusting

Preparation

  • Make the batter – In a large bowl, stir together the flour, cornstarch, baking powder, 1 tsp cinnamon and ½ tsp salt. Beat in the milk just until a smooth batter forms.
  • Heat the oil – Pour the oil to a depth of 2 inches into a deep, heavy frying pan over high heat and heat to 350 degrees F on a deep-frying thermometer. Line a plate with paper towels and set next to the stove.
Cooking

  • Deep-fry the fritters – Stir the apples into the batter. Working in batches, scoop up 1 heaping tablespoon of the apple batter and use another spoon to slide it into the hot oil. Repeat to add more fritters to the oil; do not crowd the pan. Deep-fry using tongs to turn once, until the fritters are just golden on all sides, 3-4 minutes. Using a slotted spoon, transfer to the paper towels to drain.
  • Dust and Serve – Dust the fritters lightly with powdered sugar and serve at once



Makes: 8 servings

http://www.dreamstime.com/-image16533958