Michelle's Family Recipes

 Dawn Patrol Muffins - This is one of Christine's best recipes! ½ c dried apricot** 2/3 c orange juice 1 apple shredded 2 carrot shredded 1 mashed banana ½ cup olive oil 2 egg whites ⅓ cup maple syrup ½ cup buttermilk 1.5 cup spelt flour 1 tsp baking powder 1 tsp baking soda ½ cup ground oats ½ cup almond meal ½ cup shredded coconut 2 tbsp flax 1 tsp salt Topping ¼ c shredded coconut ¼ c Turbinado sugar ¼ c pepitas 2 tbsp almond meal Orange zest 1 tbsp flax 2 tbsp oats 2 tbsp spelt ¼ c coconut oil, melted and at room temperature Simmer the apricot with the OJ until plump. Cool and puree. Prepare the topping: put all of the dry ingredients for the topping in a bowl. Toss with the coconut oil. Prepare the muffin batter: In one bowl, mix the shredded apple, shredded carrot, mashed banana, olive oil, buttermilk, maple syrup, apricot puree, and eggs together. Mix the dry ingredients in a small bowl. Fold the dry ingredients into the wet until evenly blended. Scoop into muffin liners unt...

Pumpkin muffin recipe from the Saratoga Farmer's Market ½ cup (1 stick) unsalted butter 2 cups Einkorn flour  2 teaspoons baking powder 1 teaspoon baking soda 1¼ teaspoon kosher salt 2 teaspoons ground cinnamon ½ teaspoon ground turmeric 1½ cups pumpkin purée (about 1 15-ounce can) 3 large eggs ½ cup light brown sugar/coconut sugar  ⅓ cup maple syrup Preparation Heat oven to 350 degrees and spray muffin molds with nonstick spray or line them with paper liners. Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to brown, about 5 minutes. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside. In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg. In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter. Divide ...

Christine makes this great tasting granola when she comes to visit. Ingredients: 240 gm Rolled oats 50 gm Coconut 100 gm Nuts  100 gm Pumpkin Seeds 100 ml Maple Syrup 50 ml Olive Oil 1/2 tsp. Salt 1 tsp. Cinnamon 1 tsp. Vanilla Egg White from one egg Combine all of the dry ingredients, then add in the maple syrup and olive oil.  Lightly whisk the egg white to break it up and then coat the mixture with the egg white Pour the mixture onto a parchment lined baking sheet and bake a 350 degrees F (convection is nice) for 45 minutes to 1.5 hours  until golden brown.   Use a spatula to flip large chunks about half way through and don't stir it or you will break up the clumps.   If it is lighter in color it will be chewy and not crispy.

These are great brownies to start your day with. Super Oatmeal Layer Mix together: 2 1/2 cups rolled oats 1 cup coconut 3/4 cup brown sugar 3/4 cup flour 1/2 tsp. baking soda 1/4 tsp. salt Then stir in  3/4 cup melted butter into the mixture. Pat the resulting mixture into 9x13 pan lined with parchment or foil.  You can reserve 3/4 cup of the mixture to sprinkle over batter during the final step if desired. Bake at 350 degrees for 10 minutes. then let cool 5 minutes. Set the oatmeal layer aside while preparing chocolate and pumpkin batters for the brownies. Brownie Batter Melt  1 cup butter and then add in  2 cups of sugar   (Use 1 1/2 cups to make it less sweet) Stir butter and sugar over low heat until sugar starts to melt, about 2-3 minutes. Remove from heat and cool slightly. Next add 4 eggs and m ix until combined.  Then a dd 1 cup flour  ( I use whole wheat pastry flour from Bob’s Red Mill) and m ix until well combined.  Split the batter int...

These are hands down the best enchiladas! 1 cup onions, chopped 2 Tbs butter or margarine 2 cups chicken, cooked and chopped 4 ounce can of green chillies, diced 12 six inch flour tortillas 3/4 cup of jack cheese, grated For the sauce: 3 Tbsp. butter or margarine 3 Tbsp. flour 2-1/2 cups of chicken broth 1 cup sour cream Sauté onions in butter then add chicken and chilies and set aside. To make the sauce, combine butter, flour and broth.  Stir over heat until slightly thickened. Remove and add sour cream. Add 1/2 cup of sauce to chicken mixture previously prepared. Dip tortillas in sauce one at a time to soften. Fill each tortilla with about 1/4 cup of the chicken mixture and then place in 9x13 inch baking dish. Once all tortillas are in the dish, cover with remaining sauce and jack cheese. Bake uncovered at 350 degrees for 25 minutes until bubbly.

This is a simple recipe to make great Kettle Corn! Place 2 or 3 tablespoons of peanut oil and 3 unpeopled kernels of mushroom popcorn in a Whirley Pop Popper over medium heat. When the three kernels pop, quickly add 1/2 cup mushroom popcorn kernels and 3 tablespoons of sugar. Turn the crank of the Whirley Pop continuously until the popping slows and almost stops. Remove from heat and empty the Whirley Pop into a large bowl. Add salt to taste and toss. Allow to sit for a few minutes before eating.

This was one of the best cheesecakes that Michael has had for his birthday For the crust: 2  cups of graham crackers pulsed into crumbs 1/3 cup sugar 1/4  tsp. salt 7  tbs. butter, melted For the Cheesecake: 3  8 ounce packages of cream cheese, very soft 1  cup sour cream (full fat) 1-1/4 cups of granulated sugar 2  tsp. pure vanilla extract 5  large eggs separated, all at room temperature 3  tbs. all purpose flour 1/2  cup heavy cream For the fresh strawberry sauce: 1-1/2 cups of fresh strawberries, hulled and sliced, divided 1/4  cup of sugar 1  small lemon, zested Preheat the oven to 325 degrees (F) For the crust: 1.  lightly spray a 9" springform pan with non-stick spray and set aside. 2.  In the body of a blender or food processor combine graham crackers, sugar, and salt: blend until the crackers have been completely pulsed to crumbs.  Add melted butter; stir well to combine.  Pr...