Lemon Poppy Seed Muffins

I got my recipe from food network

Ingredients

• Mini Lemon Poppy Seed Muffins
• Recipe courtesy Emeril Lagasse, 2004
• 4 tablespoons unsalted butter, melted, plus 1 tablespoon, softened
• 1 cup cake flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons poppy seeds
• 1 large egg
• 1/2 cup sugar
• 3/4 cup plain low-fat yogurt
• 1/4 cup fresh lemon juice
• 2 teaspoons finely grated lemon zest
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 400 degrees F. Lightly grease 2 mini muffin tins (each with 12 (1 3/4-inch) wells) with 1 tablespoon softened butter and set aside.

In a large bowl, sift together cake flour, flour, baking powder, baking soda, salt, and poppy seeds.

In a medium bowl, combine the egg and sugar and beat with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the mixer speed to medium and beat in the yogurt, remaining 4 tablespoons of butter, lemon juice, zest and vanilla until well incorporated, about 30 seconds. Fold the wet ingredients into the dry just until moistened and being careful not to over-mix. Divide the batter among the prepared muffin tins, filling each halfway.

Bake until the muffins are set and golden brown and a tester comes out clean, 14 to 16 minutes. Remove from the oven and use a toothpick to poke several holes in the top of each muffin. Brush each muffin generously with the lemon glaze. Allow the muffins to cool for 10 minutes in the tin and then transfer them to a wire rack to cool completely.

Lemon Glaze:

1/4 cup plus 2 tablespoons powdered sugar

2 tablespoons fresh lemon juice, strained

1/2 teaspoon vanilla extract

1/8 teaspoon almond extract

In a small bowl, combine ingredients and whisk to incorporate.

Homemade syrup

2 cups sugar

1 cup water

2 tbsp light light corn syrup (just pour about)

1 capful maple flavoring

put sugar in pot with water and stir. Put on heat to medium high. Add corn syrup. Wait until begins to boil. Turn down heat to low. Add maple. Let boil for 1 minute, then take off of the heat. Can serve right away. Put in storage container while still warm. Store in refrigerator.

Hawaiian Pancakes

(almost like a crepe)

2 cups flour

1/3 cup sugar

4 eggs

milk

Mix flour and sugar together. In electric mixer add eggs and 1 cup milk and blend. Then add more milk until a glue-like consistency. Add bananas if you wish. Cook in frying pan with melted butter. Serve with syrup (I like to add powdered sugar as well), cut up strawberries, or jam.

German Pancakes

6 eggs

1 cup flour

1 cup milk

6 tbsp butter

Melt butter in a 9 by 13 inch pan in 425 degree oven. Watch butter so as not to burn. Melt until hot and sizzling. In the meantime, in a blender combine milk, flour, eggs. Pour into hot pan and bake 20-25 minutes. It should be poofy. Serve with syrup, or lemon juice and podered sugar, or jam.

*For a bigger batch you can use 9 eggs, 1 1/2 cups flour and 1 1/2 cups milk in 13 by 9 pan, it will be thicker.

Ham 'n' Cheese Omelet Roll

4 ounces cream cheese softened

3/4 cup milk

2 tbsp all purpose flour

1/4 tsp salt

12 eggs

2 tbsp Dijon mustard (opt)

2 1/4 cups shredded cheese

2 cups finely chopped fully cooked ham

1/2 cup thinly sliced green onions

Line the bottom and sides of a greased 15 in by 10 in by 1 in baking pan with parchment paper; grease the paper and set aside. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large mixing bowl, beat the eggs until blended. Add cream cheese mixture; mix well. our into prepared pan.

Bake at 375 degrees for 30-35 minutes or until eggs are puffed and set. Remove from the oven. Sprinkle with 1 cup cheese. Sprinkle with ham, onions, and 1 cup cheese. Roll from one of the short sides, peeling parchment paper away while rolling. Sprinkle top of roll with remaining cheese; bake 3-4 minutes longer or until cheese in melted.

Croissant French Toast

Vanilla Sauce

1 tbsp all purpose flour

4 egg yolks

1 tbsp vanilla extract

2 cups whipping cream

1/2 cup sugar

2 scoops vanilla ice cream

Berry Sauce

2 cups unsweetened raspberries

2 tbsp sugar

French Toast

3 eggs

4 croissants split

2 tbsp butter or margarine

For vanilla sauce. In a bowl combine flour, egg yolks and vanilla; set aside. In a saucepan over medium heat, bring the whipping cream and sugar to a boil; remove from the heat. Stir a small amount of the hot cream into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in ice cream until melted. Set aside.

For berry sauce, combine rasperries and sugar in a saucepan. Simmer, uncovered, for 2-3 minutes. Remove from the heat; set aside.

For French toast. In a shallow bowl, beat eggs. Dip both sides of croissants in egg mixture.