Fiber Enriched Bakery Style Blueberry Muffins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

John 6:29

[29] Jesus answered them, “This is the work of God, that you believe in him whom he has sent.”

Bake preheated 400 degree oven for 20 minutes 

2 t lemon zest divided and set aside

Combine these dry ingredients by whisking

2-2/3 c aerated AP flour

1 T baking soda

1-1/2 t fine kosher salt

1/2 c white sugar

Whisk these wet right before putting the wet and dry ingredients together 

2 eggs

1 c buttermilk

2/3 c light olive oil

1-1/2 T whole psyllium husk 

Toss these together 

1-1/2 c frozen blueberries 

1 t lemon zest

1 t AP flour

Set aside

Put dry ingredients in large bowl 

Make a well in middle

Add wet to well 

Incorporate with a large spoon

Gently fold in berries with spatula 

Spoon evenly into cupcake lined 12 count muffin tin 

Finishing Muffins for bakery style

Brush tops before dipping

4 T melted butter

To dip muffin tops

1/2 c sugar 

1 t lemon zest

Cold Brew Decaf Pumpkin Spice Latte

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ezekiel 37:3

[3] And he said to me, “Son of man, can these bones live?” And I answered, “O Lord GOD, you know.”

Makes over a quart

1/2 c pure pumpkin 

2 c milk

1/8 c maple syrup 

1/3 c agave

1-1/2 c decaf cold brew ( I used Cafe Bustelo found at Target in cold case)

1 t vanilla extract 

1 t pumpkin pie spice

Vigorously whisk ingredients 

Add Cinnamon stick( leave in 15 minutes)

Toppings

Spray Whipped topping 

Sprinkle Pumpkin pie spice 

Crab Claw Cakes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

John 5:21

[21] For as the Father raises the dead and gives them life, so also the Son gives life to whom he will.

8 oz crab claw meat ( Target $8.99) 

Pick and clean

Put in ice water for 10 minutes 

Mash in a sieve to remove water

Squeeze lemon over meat

Mash again 

Add to a medium size bowl

Set aside

Mix together 

1 beaten egg

2 chopped green onions (rinsed and cleaned)

2 T Mayo

1 t Dijon 

1 t Soy sauce

1/2 t hot sauce

Squeeze of lemon 

1/3 c panko

1/2 t salt and pepper

Add crab meat

Stir to combine 

Heat enough peanut oil to cover bottom of cast iron skillet

Add cakes to hot oil

Fry 3 minutes each side until crispy

Fry additional time if needed

Drain on paper towels 

Easy Remoulade Sauce 

1/3 c Sweet chili Thai sauce 

1/2 c Mayo 

Squeeze of lemon juice

Red pepper flakes(optional)

Whisk 

Makes 6 cakes

Squeeze lemon and add sauce

Black Pepper Gouda Soft Fluffy Scones

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Job 11:18-20

    [18] And you will feel secure, because there is hope;

        you will look around and take your rest in security. 

    [19] You will lie down, and none will make you afraid;

        many will court your favor. 

    [20] But the eyes of the wicked will fail;

        all way of escape will be lost to them,

        and their hope is to breathe their last.”

2 c AP flour

1/4 c sugar

1 T baking powder

1/4 t salt

1/4 t coarse black pepper 

1/4 dried chives

1 c shredded Gouda cheese 

1/2 cup cold butter (1 stick put in freezer while oven preheats)

5-6 T milk 

1 T fresh lemon juice

2 T whole psyllium husk

2 eggs, beaten

Coarse Black for sprinkling

In a medium sized mixing bowl, combine the flour, sugar, baking powder, and salt.

Place butter in freezer.

Grate the cold butter.

Using fingertips, gently rub butter until it is covered with flour.

Do not over work just till combined.

Add cheese and chives.

In a separate bowl, combine the milk with lemon juice and let it stand for a minute or so. 

Then beat eggs.

Add fiber.

Add the wet mixture to the flour and butter mixture.

Use a fork or spoon to roughly bring the dough together.

Divide the dough into 2 equal portions; then, on a lightly floured work surface, press each section into a 4-5" circle (about 1" thick). 

Cut each into quarters, and place the cut scones onto a parchment lined baking sheet.

Brush with egg white.

Bake at 400 degrees F for 12-15 minutes on middle bottom rack until the edges are just lightly golden and the scones are nicely risen.

Sprinkle with black pepper.

Instant Pot German Pork Chops

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Job 12:10

    [10] In his hand is the life of every living thing

        and the breath of all mankind.

5 minutes pressure cook time 

10 minutes quick release

Done temp 160 degrees

4 boneless 1/2 inch thick pork chops, seasoned 

2 T olive oil

2 c Kraut, squeezed dry

3 Apples, peeled and cut into slices 

1/2 c Beer

1 c Apple cider

1/4 c sugar

1 bay leaf

Chops seared in oil

Remove

Add beer scrape bits off bottom 

Add juice, apples, sugar and bay leaf

Cook 2 minutes on sear 

Add chops back 

Set cook time to 5 minutes 

Bring up pressure

Cook

Do a 10 minutes release

Serve

Top cooked chop with kraut Apple mixture