Pumpkin Muffins
2 cups flour
1 cup packed brown sugar
2 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 large egg
1 cup milk
1/4 cup margarine, melted
3/4 cup canned pumpkin
1/2 cup sunflower seeds, optional
Heat oven to 375º. Grease 12 muffin cups.
In medium bowl, mix dry ingredients. In another bowl, beat egg and stir in milk, butter and pumpkin until blended. Stir in flour mixture until dry ingredients are moistened. Spoon into muffin tins, filling each at least 2/3 full. Sprinkle with sunflower seeds. Bake 25 minutes or until toothpick inserted in centers comes out clean.
Remove and cool on rack.
Potato Gratin with Peppers and Parmesan
2 pounds small red potatoes, sliced 1/8 to 1/4 inch thick
1 large red bell pepper, finely diced
4 cloves garlic, minced
1 1/4 cups Parmesan cheese, divided
10 large eggs
1 cup whole milk
1/2 cup plain Greek yogurt
1 1/2 teaspoons salt
Ground black pepper
Parsley or basil, to garnish
Preheat oven to 350º and lightly grease a 9×13 inch baking dish with baking spray or olive oil.
Place the potatoes in a large microwave-safe bowl and add 1 cup water. Cover and microwave for 5 to 7 minutes, or until just tender. Drain the potatoes. Spread half of them in the bottom of the prepared baking dish. Mix together and bell pepper, garlic, and 1/2 cup of the Parmesan cheese. Spread this mixture over the potatoes.
Whisk together the eggs, add the milk, yogurt, and 1/2 cup Parmesan cheese. Season with salt and a generous quantity of black pepper. Pour about half of the egg mixture over the potatoes.
Lay the rest of the potatoes on top. Pour the remaining egg mixture over the potatoes, and top with remaining cheese. Bake uncovered for 50 to 60 minutes or until the egg is puffed and golden around edges and fully cooked in the center. Sprinkle with chopped herbs. Let cool for 5 to 10 minutes before serving.
Yield: 6 to 8 servings
Baking Powder Biscuits
2 cups flour
1/2 teaspoon cream of tartar
4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup shortening
1 egg, unbeaten
2/3 cup milk
Sift flour and dry ingredients into mixing bowl. Add shortening and blend together until like cornmeal consistency. Pour milk slowly, stirring. Add egg. Stir to stiffen dough. Knead dough 5 times. Roll to 1/2 inch thickness. Cut with a biscuit cutter. Bake on cookie sheet 10-15 mites at 450º.
