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RECIPES
Lemon Poppy Seed Muffins - Serve 12
When Josie, made these, they were a little dry. If yours come out dry add more butter or use buttermilk instead of milk.
Ingredients:
2 ½ cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter (1 stick), melted and cooled slightly
½ cup whole milk
½ cup sour cream
2 large eggs, room temperature
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
4 teaspoons poppy seeds
Directions:
Heat oven to 350 degrees (f).
Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
Combine the sugar, butter, milk, eggs, sour cream, lemon juice, lemon zest and poppy seeds in a large bowl. Mix until well combined. Whatever you do, don’t feed the cats lemon zest no matter how much they are begging for scraps. One stiff of that stuff and they go on a clawing rampage.
Fold the dry ingredients into the wet ingredients. Don’t overmix.
Divide the batter evenly between 12 muffin cups. Millie has the oldest muffin pan on the planet and uses paper liners. My ex used to use a silicone muffin pan and it’s a lot easier to clean.
Bake for about 20 minutes. A toothpick inserted into the middle of a muffin should come out clean. Let cool.
You could also whip up a glaze for these and it would be delicious. Josie is lucky she can just get the muffins baked, maybe she will tackle glazing at some future date.
Broccoli Quiche - Serves 4
Millie made this for Josie to serve to the guests. Speaking of which, when is Millie going to let go of the cooking? I mean she sold the guesthouse so you’d think she’d just let Josie make the breakfasts. Then again, Josie’s skills in the kitchen could use a bit of improvement. But how will she learn if Millie keeps doing everything for her?
In the book, Millie made two pans of this, but this recipe from the author’s mother’s collection is for a serving of 4. They’re big servings though!
Ingredients:
3 eggs
3 oz cheddar cheese, grated
10 oz package of frozen broccoli cooked and drained
1/8 tsp pepper
1 1/2 cups hot, cooked rice
3/4 tsp salt
6 tbsp skim milk
Directions:
Beat one egg. Add the rice, 1/2 the grated cheese and the salt. Mix well and press firmly in an even layer onto the bottom of an 8’ pan.
Beat the other two eggs slightly. Stir in the broccoli, milk, pepper and the remaining cheese.
Bake at 375 degrees (f) for 30 minutes.
Brunch Egg Dish Casserole
Josie remembers her mom getting this recipe from Millie when she was a kid. Rose always said it was perfect for coffee get-togethers because she could make it at night and just slide it in the oven the next morning, cooking while she visited with her guests. Josie likes it because she’s a little lazy in the morning and can’t always get it together in time to cook something before the guests come down for breakfast.
Ingredients:
7 - 10 slices of white bread, cubed
8 oz cheddar cheese, shredded
8 eggs
3 cups skim milk
1/2 tsp salt
1/2 tsp pepper
1 tsp dry mustard
4 oz ham, cubed
Directions:
Butter a 9 x 13 pan. Spread half the cubed bread on the bottom of the pan. Sprinkle half the cheese on top of the bread, then layer half the ham on top of that. Repeat these layers.
Beat eggs, milk, salt, pepper and mustard together. Pour on top of layered ingredients. Cover and refrigerate overnight.
The next morning, bake (covered) at 350 degrees (f) for 50-55 minutes.
Ham and Cheese Bisquick Puffs
Ingredients:
3 cups Bisquick
1 cup milk
2 eggs
3 tbsp. olive oil
3/4 tsp. kosher salt
3/4 c. ham, cubed
1/2 c. grated cheese (any type)
Directions:
Preheat oven to 400 degrees (f).
Combine Bisquick, eggs, milk, olive oil and salt in a large bowl. Fold in the ham and grated cheese.
Pour batter evenly into 12 muffin cups (either silicone or paper liners).
Bake for 20 minutes, until a toothpick inserted into muffin comes out clean.
Millie’s Famous Sour Cream Coffee Cake
Stella stole this recipe to enter in the contest so Josie never got a chance to make it. But, since it was one of her favorites as a little girl, it’s included here for you to try.
Ingredients:
1/2 cup salted butter
1/2 cup granulated sugar
1 large egg
1/2 cup sour cream
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
Topping:
1/4 cup sugar
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans
Directions:
Preheat oven to 350 degrees (f).
Grease an 8x8 pan.
Combine the topping ingredients in a bowl and set aside.
Ina large bowl, cream butter and sugar until fluffy. Add the egg and mix. Add the sour cream and vanilla. Mix well.
In a separate bowl mix the flour, baking soda, baking powder and salt.
Add the dry ingredients to the wet ingredients and mix until just combined.
Pour half the batter into the 8x8 pan. Sprinkle half the topping mix over the batter. Spoon remaining batter on top. Sprinkle remaining topping mix on top of that.
Bake until a toothpick inserted in the middle comes out clean - about 40 minutes.
Published by Bookouture in 2019
An imprint of StoryFire Ltd.
Carmelite House
50 Victoria Embankment
London EC4Y 0DZ
www.bookouture.com
Copyright © Leighann Dobbs, 2019
Leighann Dobbs has asserted her right to be identified as the author of this work.
All rights reserved. No part of this publication may be reproduced, stored in any retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers.
eBook ISBN: 978-1-78681-725-9
This book is a work of fiction. Names, characters, businesses, organizations, places and events other than those clearly in the public domain, are either the product of the author’s imagination or are used fictitiously. Any resemblance to actual persons, living or dead, events or locales is entirely coincidental.
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