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1. Mile High Biscuits
2. Muffins -
a.) Rhubarb Muffins
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1. Nuts & Bolts
1. Mile High Biscuits 2 cups all purpose flour
2 Tbsp. granulated sugar
1 tsp. salt
4 tsp. baking powder
1/2 tsp. cream of tarter 1/2 cup cold butter (cut into small pieces)
1 cup cold milk Place first 5 ingredients in a large bowl and whisk together. Cut in butter until mixture looks crumbly. (I use my hands but I always refrigerate biscuits before baking to re-chill butter). Make a well in center of the flour mixture, pour in the cold milk, stir gently to combine. Dough will still be a little sticky. Turn out onto a floured surface. Knead gently 8-10 times. Pat dough until 3/4 inch thick or half the thickness you would like the finished product to be. Cut into squares or cut into circles using cookie cutter. Place on parchment lined baking sheet and bake in 450 degree F. oven for 12-15 minutes. 2. Muffins a.) Rhubarb Muffins Ingredients 2 1/2 cups fresh rhubarb washed and chopped into pea sized pieces 1/3 brown sugar (or to taste) 1 Tbsp flour ½ cup softened butter 1 cup white sugar 2 eggs 1 tsp vanilla 1/2 cup sour cream 1/2 cup buttermilk 2 1/4 cups flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt Topping 2 Tbsp brown sugar 1 Tbsp white sugar 1/2 tsp cinnamon Directions Preheat oven to 350F. Spray 12 large muffin tins with non-stick spray or use paper liners. In a small bowl combine rhubarb, the brown sugar and flour. Set aside. In a medium bowl, add flour, baking powder, baking soda, and salt. Whisk to combine. Set aside. In a small bowl combine the topping ingredients, combine. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and the 1 cup of sugar until light and fluffy, 2-3 minutes. With the mixer on low speed, add the eggs, one at a time, and then add vanilla, sour cream, and buttermilk. With the mixer on low speed, add the flour mixture to the batter, and beat until just mixed. (Don’t over mix or muffins will be tough) Add rhubarb mixture and using a spatula, gently fold in. Scoop the batter into the prepared muffin tin, filling each cup just over the top, and bake 10 minutes. Remove from oven, sprinkle with the sugars and cinnamon topping, and bake 10-15 more minutes, until the muffins are lightly browned on top and a toothpick stuck into the middle of the muffin comes out clean. Allow to cool in pan for 10 minutes before removing to a wire rack. Enjoy this little taste of spring!!
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1. Nuts & Bolts12 cups “O” shaped oat cereal7 cups whole wheat square cereal
9 cups pretzels
3 cups of your favourite nuts
1 1/2 cups butter
2 Tbsp. Worcestershire sauce
2 tsp. garlic salt
2 tsp. celery salt
2 tsp. seasoned salt
Combine cereals, pretzels, and nuts in a large roasting pan. Melt butter and add seasonings. Drizzle over cereal mixture and toss to coat well. Bake uncovered at 250 degrees F. for 2 hours, mixing well every 30 minutes.
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