Dragon Run Inn

Fall is just around the corner and that means apple time.  Enjoy these great muffins.

Mix together and set aside

2 cups sifted all-purpose flour                                               l

2 tablespoons sugar                                                   

1 Tablespoon baking powder                                    

½ teaspoon salt                                                          

¼ cup butter or margarine

 

Mix together and then add to dry ingredients – stir just until moistened

1 cup milk

1 egg, beaten

½ cup apples, peeled and chopped

 

Fill 12 greased or paper lined muffin tins 2/3 full

 

Top with

½ cup chopped apples, peeled and chopped

½ cup chopped pecans

 

Mix together and sprinkle a teaspoon of mixture over each muffin

¼ cup sugar

½ teaspoon ground cinnamon

 

Bake 425 degrees for 25 minutes, or until lightly browned.

Tags:

It's apple picking time and time to enjoy some great recipes.

                                                          Apple Dumplings          

 

2 cups all-purpose flour                                 ½ cup butter or margarine, melted

2 teaspoons baking powder                            1 teaspoon ground cinnamon

1 teaspoon salt                                                4 Tablespoons brown sugar

1 Tablespoon butter or margarine,                  6 tart apples, peeled, cored and chopped

            Softened                                              Apple Dumpling Sauce

1 Tablespoon shortening

1 cup milk

 

Place flour, baking powder and salt in large mixing bowl.  Cut in butter and shortening until mixture resembles coarse meal.  Gradually add milk to make a soft dough.  Roll dough into a ¼” thick rectangle on a lightly floured surface.  Brush with melted butter; sprinkle with cinnamon and brown sugar.  Spread apples over pastry.  Roll up jellyroll fashion; cut into 10 slices.  Place flat in a greased 13x9x2” baking pa; bake at 350 degrees for 20 minutes.  Pour apple Dumpling Sauce over top, and continue baking 20 minutes.

 

Yield 10 servings

 

Apple Dumpling Sauce

 

1 cup sugar                                                     1 Tablespoon butter or margarine

1 Tablespoon all-purpose flour                      ½ teaspoon lemon juice

Dash of salt                                                     1 cup hot water

 

Combine all ingredients in a saucepan over medium heat.  Bring to a boil; cook 2 minutes, stirring constantly.

 

Yield: 1 ½ cups

Enjoy!

Tags: apples

This recipe is good for breakfast, I serve it at the Dragon Run Inn, or a quick dinner on the run.

2 small zucchini sliced thin (can also use half and half yellow squash)

1 small onion thinly sliced

1 Tablespoon finely chopped fresh basil 

1 Tablespoon finely chopped fresh oregano

2 Tablespoons butter

Salt and pepper to taste

3 Tablespoons of bacon pieces and/or a half cup chopped ham

4 eggs, beaten

Saute zucchini and onion in butter until tender, add herbs, bacon pieces and season with salt and pepper.  Add the eggs; cook and stir until set.  Sprinkle with shredded cheddar cheese.

Serves 2

 

Tags: Zuchinni

Summertime is time to enjoy fresh vegetables from the garden and one of my guests favorites is zucchini bread.

Blend:

            4 beaten eggs                                      1 cup vegetable oil

            2 cups sugar                                        1 tsp. vanilla

 

Add:

            3 ½ cups flour                                     1 l/2 tsp. salt

            1 ½ tsp. baking soda                           ¾ tsp. baking powder

            1 tsp. cinnamon

 

Mix well and add:

            2 cups grated unpeeled zucchini        1 cup chopped pecans

            1 cup raisins

 

Mix well and pour into 2 large or 3 small loaf pans.  Bake at 350 for 45 minutes for small loaves or 55 minutes for large loaves

 

 

Tags: Zucchini

It has been a tradition in our home to always have Hot Cross Buns during the Easter season. To see more on their history go to http://en.wikipedia.org/wiki/Hot_cross_bun. Following is the recipe we have enjoyed.

1 pkg yeast

butter

1/2 cup sugar

1 tsp. salt

1 cup evaporated milk

2 eggs beaten

7 1/2 to 8 cups flour

1 1/2 cup raisins or currants

1 1/2 cup candied fruit

Icing:

10X sugar

vanilla

water.

Dissolve yeast in 1/2 cup warm water. Combine 1/4 cup butter, sugar and salt. Pour in 1 cup boiling wate; stir. Add milk and cool to lukewarm. Add yeast, eggs and 4 cups flour; beat until mooth. Add fruit and raisins. Add remaining flour to make soft dough. Put in greased bowl and turn to grease top. Cover; let rise until double. Punch down and shape into rolls placed in greased baking pan. Cover, Let rise until double. Bake at 450 degrees for 15 minutes. Brush tops with butter. Cool slightly..

Mix icing until workable consistency and use a pastry bag to ice crosses on top of each rool.

Tags:

• 1 unbaked deep-dish pastry shell
• ½ chopped broccoli or close
• 1 cup shredded Swiss cheese
• 1 cup shredded mozzarella cheese
• 2 Tablespoons all-purpose flour (can use gluten free flour)
• 6 eggs
• 1-½ cups milk
• 2 Tablespoons chopped green onion
• ¼ tsp salt
• ¼ tsp sweet basil
• 1 pkg chopped ham (may want to put on paper towel and squeeze so won’t be watery)

Place pastry crust in pie shell. Spread ham, cheese and broccoli in bottom of pie shell. Beat eggs, add milk onion and seasonings and mix well. Bake 350 for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Tags: Quiche, breakfast