Illinois Buttermilk Pecan Muffins

1 1/2 c. all-purpose flour
2/3 c. sugar
3/4 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. grated nutmeg
1 lg. egg
2/3 c. buttermilk
1/3 c. butter, melted & cooled
1/3 c. chopped pecans
1/3 c. raisins

Heat oven to 400 degrees. Grease twelve 2 to 2 1/2 inch muffin-pan cups. Mix flour, sugar, baking soda and spices in large bowl. Using wooden spoon or electric mixer, beat egg, buttermilk and melted butter to blend well. Stir buttermilk into flour mixture only until just blended. Quickly fold in nuts and raisins.

Spoon batter into prepared muffin-pan cups, filling each 2/3 full. Bake 20 minutes until lightly browned and sharp knife inserted in muffin comes out clean. Makes 12 muffins.

Buttermilk Pancakes

Making pancakes from scratch might require a bit more effort, but they're worth it!

2 cups flour (or 1 cup all-purpose flour and 1 cup whole wheat flour)
2 tbsp sugar
2 tsp baking powder
¾ tsp baking soda
½ tsp salt
2 cups buttermilk
⅓ cup milk
2 large eggs
¼ cup butter or margarine, melted

Combine flour, sugar, baking powder, baking soda and salt in a large bowl.  Whisk until blended.  Combine buttermilk, milk, eggs and melted butter in a medium bowl.  Whisk until blended.

Heat a nonstick skillet over medium-high heat.  When griddle is hot, add buttermilk mixture to dry ingredients, then stir batter just until blended.

Reduce heat to medium and grease griddle with butter, oil or shortening.  Using ladle or ⅓ cup dry measure, pour spoonfuls of batter onto prepared griddle.  Cook until bubbles for on top 2 to 3 minutes.  Turn pancakes with a spatula.  Cook 1 to 2 minutes more, until browned.

Makes 14 pancakes

Apple Cobbler

Easier than making an apple pie and just as good, this Cobbler is a good recipe for both the experienced and novice baker.

Filling:
8 cups pared baking apple slices (about 6 medium)
½ cup sugar
½ tsp cinnamon
¼ tsp nutmeg

Topping:
1 cup all-purpose flour
1 cup sugar
⅓ cup melted butter
1 egg
1 tsp baking powder
¾ tsp salt

Preheat oven to 350 degrees. Place apples in a greased 8” square pan.  Mix ½ cup sugar, cinnamon and nutmeg; sprinkle over apples.

Mix flour, 1 cup sugar, butter, egg, baking powder, and salt in a bowl (mixture will be dry). Sprinkle mixture over apples.

Bake until crust is golden, about 1 hour. Serve with whipped cream or ice cream.

Sour Cream Chocolate Pound Cake

This cake is extremely moist.  And the perfect recipe if you're looking to make something smaller than a full-size pound cake.

1 cup boiling water
2 (1-ounce) squares unsweetened chocolate
½ cup (1 stick) softened butter
1¾ cups firmly packed light brown sugar
2 large eggs, room temperature
2 cups sifted all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup sour cream, room temperature
1 teaspoon vanilla

Grease and flour a 9 x 5-inch loaf pan. Preheat oven to 325 degrees. In a small bowl, pour boiling water over chocolate. Stir to blend, then cool; set aside (about 20 minutes).

Place butter in the mixing bowl of an electric mixer. With the speed set to medium, cream butter with sugar until fluffy. Add eggs, beating just until the yellow disappears.

Mix together flour, soda and salt. With speed set to low, add dry ingredients alternately with sour cream. Mix until combined, scraping bowl once to blend; do not overmix.

 Mix in cooled chocolate, then vanilla just until blended. Pour batter into prepared pan. Bake for 60 to 70 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in pan for 15 minutes before inverting onto wire rack to cool completely.

Yield: 1 loaf. To freeze, tightly wrap in double layers and store in the freezer for up to three months.

Minestrone

A tasty, healthy recipe from Woman’s Day magazine.  I vary it slightly by using the entire can of tomato paste, leaving out the cabbage and adding less baby spinach.

2 tbsp olive oil
1 large onion, chopped
2 large cloves garlic, finely chopped
2 tbsp. tomato paste
4 carrots, peeled and sliced ¼ inch thick
2 stalks celery, sliced ¼ inch thick
1 russet potato, peeled and cut into ½ inch pieces
6 sprigs fresh thyme (optional)
½ small head savoy cabbage, quartered and cut into 1 inch thick strips
1 cup ditalini
1 15.5 oz can white beans, rinsed
2 cups baby spinach
salt and pepper
Parmesan cheese

Heat the oil in a large pot over medium heat.  Add the onion, season with salt and pepper and cook, uncovered, stirring occasionally until very tender, 8 to 10 minutes.  Stir in the garlic and cook for 1 minute.  Add the tomato paste and cook, stirring, for 2 minutes.

Add the carrots, celery, potato, thyme (if using) and 8 cups water and bring to a boil.  Reduce heat and simmer for 10 minutes.  Add the cabbage and simmer until the vegetables are tender, 10 or 12 minutes more.

Meanwhile, cook the pasta according to package directions.

Discard the thyme.  Stir the pasta and beans into the soup and cook until beans are heated through, about 3 minutes. Remove from heat and add the spinach, folding until beginning to wilt.  Serve with Parmesan cheese.