Lemon and Poppyseed Muffins

I love how these don't have any oil so they aren't greasy. Unless you can find already ground almonds then grinding them can be a task. I felt like a pioneer on the Oregon trail...but it was well worth it since they tasted so good.
1-1/2 C. white rice flour
1-1/2 C. finely ground almonds
2 tsp baking powder
1/4 tsp salt
1 Tlbs poppy seeds
zest of 1 large lemon
2 C. peeled and finely grated zucchini
3 large eggs
1/2 C. low-fat buttermilk
3/4 C. sugar
2 tsp lemon extract
Preheat oven to 350*. line a 12-muffin tray with liners. Combine the dry ingredients (flour, almonds, baking powder, baking soda, salt, poppy seeds) and set aside. In a small bowl combine the lemon zest and zucchini. Beat the eggs and sugar with a mixer for 3 min. until pale and creamy. Add the zucchini, buttermilk, lemon zest, and lemon extract and beat again. Using a spatula, beat in the dry ingredients until they are all mixed in, working quickly. Spoon even amounts of batter into each muffin liner. Bake for 30 min. Yield: About 20 muffins. Calories: 155

Whole Wheat Waffles

I really enjoyed the flavor of these whole wheat waffles. Berries or syrup go great with these! I mixed all my ingredients in the blender but as the batter is thick my blender had a hard time mixing. I didn't really think using the blender made the process any easier or faster. Although it was handy to just pour the batter right on the waffle maker and not have to spoon out the batter. So if you have a more powerful blender this might work great for you.

3 Cups whole-wheat flour
1 tsp salt
1 tsp baking soda
2 ½ tsp baking powder
½ cup oil
¼ cup honey
4 eggs
3 cups buttermilk

Combine all dry ingredients in a blender or bowl, then blend in all the liquid ingredients. Cook to your waffle makers directions. Yield: 24 - 3"x3" waffles

Coffee House Scones

Fast and simple to make! I have had some scones that tasted plain and was like eating a hunk of bread. But these scones really blew me away. They were mostly eaten up the day I made them! Have them with jam or make a egg sandwich for breakfast with them.

Total prep/baking time: 20 min

2 cups all purpose flour

1/4 cup granulated white sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter or margarine, cold and cut into pieces

2/3 cup buttermilk

Egg mixture for brushing tops of scones: (optional)

1 large egg, lightly beaten

1 tablespoon milk

Preheat oven to 400 degrees F, place rack in middle of oven. Stack two baking sheets together and line the top baking sheet with parchment paper. (This prevents the bottoms of the scones from over browning during baking.) I used a stoneware baking pan and they baked fine without over browning.

In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry cutter. The mixture should look like coarse crumbs. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches round and about 1-1/2 inches thick. Cut this circle in half, then half again then each quarter in half to make 8 pie wedges. Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

(Optional for a sweeter scone) Remove from oven and then turn your broiler on high. Sift confectioners(powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.Yields: 8

Dogs in a Blanket

This is a fun way to eat a hot dog. If you have kids you will like them even more as they aren't messy and the hot dog won't fall out of the bun! The breading on the out side is really tasty and would make great rolls.

Prep/Total Time: 2 hours

1 package (1/4oz) active dry yeast

1/3 C. plus 1 tsp. sugar, divided

2/3 C. warm milk (110* to 115*)

1/3 C. warm water (110* to 115*)

1 egg, beaten

2 Tbsp. plus 2 tsp. shortening, melted

1 tsp. salt

3-2/3 C. all-purpose flour

10 hot dogs

2 slices American cheese

• In a mixing bowl, dissolve yeast and 1 tsp. sugar in milk and water; let stand for 5 min. Add egg, shortening, salt, remaining sugar and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. (You can pre-heat your oven at this time to 350* and place bowl on stove top to rise)


• Cut a 1/4-in. deep lengthwise slit in each hot dog. Cut cheese slices into five strips; place one strip in the slit of each hot dog.


• When dough has risen punch it down and divide into 10 portions. Roll each into a 5-in. x 2-1/2-in. rectangle and wrap around prepared hot dogs; pinch seam and ends to seal. Place seam side down on greased baking sheets; let rise for 30 minutes. Bake at 350* for 15-18 minutes or until golden brown. Yield: 10 servings.