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Banana Muffins With Crumble Topping

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Banana Muffins With Crumble Topping  Serves 12   *Very important note*  Spray the muffin tin, (or liners) prior to putting batter in them.  *Tip*  Use a 2 oz ice cream scoop for even muffin sizes and equal baking times   Muffins  Dry Ingredients   3 Cups All Purpose Flour  2 Teaspoons Baking Soda  2 Teaspoons Baking Powder  1 Teaspoon Salt  1 1/2 cup sugar  Nuts *Optional (Pecans Were Used In This Recipe)   Wet Ingredients  5-6 Ripe Bananas, Very Ripe   2 Eggs, Lightly Beaten  2/3 Cup Melted Butter, Cooled   1 T Vanilla Extract   Crumble Topping   2/3 Cup Brown Sugar  1/4 Cup Flour  1/4 Teaspoon Cinnamon  2 Tablespoons Butter, cold Vanilla, To Taste  Directions  Crumble  In a bowl combine the brown sugar, flour, cinnamon, and salt  Add butter and with a fork or fingers, combine the two, having various sized clumps makes the perfect crumble. Set aside Directions  Preheat oven to 325 degrees  Spray/butter muffin tins (see note*)  In a bowl combine the dry ingredients, (except sugar) mix
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Danish Coffee Cake

Danish Coffee Cake This is a pastry that is made year round, and is absolutely amazing. It has an almond flavored glaze and is flaky and perfect for breakfast, dessert or just to have around when you need something sweet. It’s great for any occasion, as well. A family favorite in our house, especially when we have family over for the holidays Ingredients  Coffee Cake Ingredients Base layer    1 cup flour  1 tablespoon water 1/2 cup butter (cold) *cutting the butter up and then putting the pieces in the freezer for about 15 minutes helps the butter pieces stay cold, resulting in a good flaky layer Directions  Combine ingredients with a pastry blender (like you would be making a pie crust) *If you do not have a pastry blender, you can use two knives and cut the butter into the flour drizzling in the water* Top layer 1 cup water 1 cup flour  1/2 cup butter  3 eggs  1/2 teaspoon almond extract   Directions  Preheat oven to 350 degrees  Top Heat water and butter in a saucepan. Bring to boil
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Caprese Salad

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  Caprese Salad  Serves 6-8 Ingredients Salad 3 pints of fresh cherry tomatoes  2 pounds of fresh mozzarella, diced  1 bunch of Italian parsley, minced, divided 1 cup of fresh basil 1 tablespoon olive oil Dressing 1/2 cup pesto 2/3 cup olive oil 1/3 cup fresh lemon juice  1 tablespoon salt  2 teaspoon pepper  Directions Rinse cherry tomatoes, in colander, set aside Dice up mozzarella into cubes, put in bowl  Tear up fresh basil leaves (*chopping basil bruises the leaves and can reduce the amount of flavor from them)  Add 1/2 the minced parsley  Dressing Whisk olive oil, pesto, and lemon juice Add other 1/2 of parsley Add salt and pepper Assembly  In your serving bowl add mozzarella cubes, basil leaves, parsley, and olive oil Toss with dressing, until evenly coated Season to taste Serve and enjoy!
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Whipped Honey Butter

Whipped Honey Butter Makes 1 cup Ingredients 1 cup of salted butter, softened  1/4 cup honey Directions In a mixer fitted with a whip attachment add the softened butter, whip until light and fluffy (about 5 minutes)  Add honey Whip an additional 2 minutes Place in serving dish  Serve * Can be made ahead of time, allow butter to come to room temp before serving
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Cornbread With Green Chiles

Cornbread With Green Chiles Makes 2 Loaves Ingredients 1 3/4 cup cornmeal 1 1/2 all purpose flour 2 1/2 teaspoons salt  1 1/2 teaspoon baking soda 1 1/2 teaspoon baking powder  1 /3 cup sugar 3/4 cup butter  3/4 cup sour cream 3 eggs  3 cups buttermilk  If you don't have buttermilk measure out the amount of milk and add 2 tablespoons of white vinegar or lemon juice, stir and let set for 15-20 minutes Or equal parts plain yogurt and milk mixed together 3 small cans of diced green chiles  1 1/2 cups of corn (if frozen thaw, if canned drain)  2 cans of creamed corn  Directions  Preheat oven to 350 degrees Grease pans with softened butter (this works much better than any spray that I have used)  A pastry brush makes greasing the pans with the softened butter much easier (swipe your pastry brush upwards to help your bread rise better) Line the bottom of two loaf pans with parchment paper (liners on the bottom are crucial) In a bowl combine creamed corn, corn and chiles Sift together the
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Penuche Frosting

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Penuche Frosting This recipe is from my Mom. It’s a recipe that is used to make boxed cake mixes that extra something when you need something to add to them when you don’t have enough time to make and frost an entire cake! A single batch of frosting will frost the top of a 13x9 cake  Ingredients   1/2 cup of butter  1 cup brown sugar 1/4 cup of milk 1 3/4-2 cups of powdered sugar Pinch of cinnamon (optional) Directions Melt the butter in a saucepan.  Then add the brown sugar.  Boil and stir over low heat for two minutes.  Add the milk and bring back to a boil stirring constantly.  Then cool to lukewarm.  Gradually add the powdered sugar while beating with an electric mixer.  Then spread on a cooled cake.  Makes enough to frost the top of a 13x9 cake (Best on spice or carrot cakes) 
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Crab and Artichoke Spread

  Crab and Artichoke Spread Serves 8-10 Ingredients 1 medium onion, small dice 2 garlic cloves, minced 8 oz shredded monterey jack cheese, divided 5 oz shredded parmesan cheese, divided 2 13.75 fl. oz cans artichoke hearts, drained and diced 2 cups mayonnaise  3/4 pound Dungeness Crab meat, picked over  1 bunch italian parsley, minced, divided  Salt and Pepper to taste To Serve Ciabatta or Focaccia, toasted  Sliced garden fresh tomatoes Remaining Parsley Directions Preheat the oven to 375 degrees.  In a large pan saute onion and garlic, add artichokes, saute until warmed through In a large bowl add half of each of the cheeses, mayonnaise, crab meat and about 2/3 of the parsley.  Season with salt and pepper to taste  Place in a large casserole dish that has been greased. Place on a baking tray. Bake until golden brown and bubbling in the center, about 30 minutes.  When ready to serve, spread crab and artichoke mixture over toasted bread.   Top with remaining cheese, sliced tomatoes and
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