Dutch Baby Pancakes

1 large apple
4 T butter
2 T. sugar
1/4 t. ground cinnamon
1/2 c. milk
2 large eggs
1/2 t. vanilla
1/4 c. flour
1/4 t. salt
confectioner's sugar
pure maple syrup

Preheat oven 425 degrees

1.  Peel, and slice apple 1/8 thick.  Melt 3 T. butter in cast iron skillet.  Add apples, 1 T. sugar and cinnamon.  Sauté the apples for 5 to 7 minutes. Spread the apples out on bottom of pan

2.  Melt remaining butter and whisk together milk, eggs, butter and vanilla.  Combine also the flour, remaining T. sugar, and salt.  Whisk the flour mixture into the milk mixture, whisking away all lumps.  Pour batter over cooked apple in the hot pan and immediately place in oven.

3.  Bake about 12 to 15 min.  Dust lightly with sifted confectioners sugar and cut in wedges.  Serve with maple sytrup.  

Coconut Macaroons

4 egg whites
1/4 c. granulated sugar
dash of salt
1 1/2 t. vanilla
4 c. sweetened coconut

Preheat oven 350 degrees
Add egg whites, sugar, salt, vanilla and mix with hand mixer.  Beat egg white mixture until thick and frothy, abt 2-3 minutes.  Add coconut and stir until combined

With cookie scoop, scoop the macaroons into l inch balls.  Place on parchment covered baking sheet about 1-2 inches apart.   Bake for 20-25 minutes or until golden brown.  Delicious

Bacon Quiche

 Ingredients

6 large eggs (≈ 300g total) 1 cup (240ml | 8.1 fl oz) heavy cream (≈ 240g) 1 cup (120g | 4.2 oz) shredded cheddar cheese (packed loosely in a cup) 6–8 slices bacon, cooked and crumbled (≈ 150–200g cooked bacon bits) ½ onion, diced (≈ 60g | ½ US cup | ½ UK cup) ½ teaspoon salt (≈ 3g) ¼ teaspoon black pepper (≈ 0.5g) ¼ teaspoon garlic powder (optional) (≈ 0.5g) ¼ teaspoon onion powder (optional) (≈ 0.5g) Pinch of dried herbs (optional) (≈ 0.3g or ⅛ teaspoon dried thyme, oregano, or mixed herbs) 1 tablespoon chopped chives or parsley (optional) (≈ 4g | 15ml | 0.5 US fl oz) Oven to 180°C (350°F). Bake for 30-35 minutes until the center is set and a knife inserted in the center should come out clean.

Einkorn Muffins with Cinnamon Sugar topping

https://aberlehome.com/sourdough-einkorn-donut-muffins/#mv-creation-83-jtr 

ngredients

• 240g whole wheat einkorn flour
• 2 teaspoons baking powder (see notes for high altitude adjustment)
• 1/2 teaspoon baking soda
• 1/4 teaspoon + 1/8 teaspoon kosher salt
• 3/4 teaspoon ground nutmeg (decrease if using freshly-ground)
• 120g granulated sugar
• 6 Tablespoons salted butter, melted and slightly cooled
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 100g sourdough starter (ripe or discard), 100% hydration
• 240g (1 cup) natural sour cream

• 1 Tablespoon salted butter, melted and slightly cooled
• 3 Tablespoons granulated sugar
• 1 teaspoon ground cinnamon

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Instructions

1. Preheat oven to 425°F. Line a standard muffin pan with paper liners.
2. Prepare dry ingredients: In a medium-size bowl, whisk together einkorn flour with baking powder, baking soda, salt, and nutmeg until thoroughly combined. Set aside.
3. Mix: In a large bowl, add granulated sugar, melted butter, eggs, and vanilla extract. Beat with a whisk or an electric hand mixer on medium speed until combined. Beat in sourdough starter and sour cream, scraping down the sides of the bowl as needed. Add reserved dry ingredients. Mix on low speed until combined.
4. Scoop the batter evenly into the 12 wells of the prepared muffin pan using a large scoop or a small measuring cup.
5. Bake: Bake on the center rack for 5 minutes at 425°F, then without opening the oven door, lower the oven temperature to 375°F and bake for an additional 10-12 minutes until a toothpick inserted in the center of the muffins comes out clean.
6. Cinnamon-sugar topping: Allow muffins to cool in the pan for 10 minutes. While the muffins are cooling, melt the butter for the topping and stir together the granulated sugar and cinnamon-sugar in a small bowl.
7. Transfer muffins from the pan to a wire rack. Brush the top of the first muffin with melted butter using a pastry brush (an even, thin layer works the best) and then immediately invert the muffin into the cinnamon-sugar mixture to coat. Repeat with the remaining muffins, then serve.

Notes

• Freshly-milled flour: If milling your own einkorn wheat berries, weigh berries prior to milling to make the right amount of flour for the recipe. Mill on the finest setting.
• Sourdough starter notes: A whole wheat starter was used for this recipe, but an all-purpose starter would work as well. If you don't have a starter, sub with 50g additional einkorn flour and 50g milk. If using discard, make sure it's not so old it imparts an unpleasant flavor.
• High altitude adjustment: I use only 1 ½ teaspoons baking powder and 1/3 teaspoon baking soda at 9,000ft elevation.
• How to store: The topping is most fresh if eaten the same day. After the muffins have cooled completely, store in an airtight container at room temperature for up to three days, or freeze for longer storage. Leave at room temperature to thaw. Topped with melted butter and cinnamon sugar just prior to serving.

Chocolate Chip Muffins (may try with einkorn)

 Sourdough Starter: https://sugarspunrun.com/how-to-make-...

Ingredients ½ cup sourdough discard (110g) ½ cup unsalted butter, melted and cooled ¾ cup sour cream (180g) 1 large egg 1 teaspoon vanilla extract 1 ½ cups all-purpose flour (187g) ⅔ cup granulated sugar (166g) 2 ½ teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon table salt 1 ½ cups chocolate chips (I prefer semisweet) (255g) Coarse granulated sugar for sprinkling, optional Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Muffin tin (Affiliate Link): https://amzn.to/2SEsPBq Coarse granulated sugar (Affiliate Link): https://amzn.to/4etrlEJ ......

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ry Ingredients

• 2 cups (240 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon (5 g) salt
• 1 ½ cups (355 g) mini semi-sweet chocolate chips

Wet Ingredients

• 1 cup (200 g) granulated sugar
• ½ cup (120 g) avocado oil (any neutral-flavored oil, NOT olive oil)
• 1 tablespoon (15 g) vanilla extract
• ½ cup (125 g) sourdough starter (fed or discard)
• ¾ cup (185 g) sour cream
• ¼ cup (60 g) milk (whole, skim, or any plant-based milk)
• 2 eggs

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INSTRUCTIONS

• Preliminary Note: We highly recommend measuring the ingredients in grams with a kitchen scale. Please note that if you use measuring cups, the taste and texture may differ.
• Preheat the oven to 425°F (218°C) and place the oven rack in the center position. Line a muffin tin with paper liners (*see notes).
• In a large mixing bowl, whisk together 2 cups (240 g) all-purpose flour, ½ teaspoon baking soda, 2 teaspoons baking powder, and 1 teaspoon (5 g) salt. Set the bowl aside.
• In a separate bowl, mix the wet ingredients. Use a whisk to combine the ½ cup (120 g) avocado oil, 1 cup (200 g) granulated sugar, 2 eggs, ¾ cup (185 g) sour cream, ¼ cup (60 g) milk, 1 tablespoon (15 g) vanilla extract, and ½ cup (125 g) sourdough starter discard. Mix until the ingredients come together and are smooth.
• Pour the dry ingredients into the bowl with the wet ingredients and mix the batter until it just comes together. Do not over-mix the batter. Using a spatula, fold in 1 ½ cups (355 g) mini semi-sweet chocolate chips until they are evenly distributed in the batter.
• Use an ice cream scooper to fill the liners. For bigger muffins, the batter should come to the top of the liner. Sprinkle a few chocolate chips on top of each one if you want even more chocolate flavor!
• Bake the muffins for the first 5 minutes at 425°F (218°C) in the preheated oven. Lower the oven temperature to 350°F (176°C) and bake the muffins for 15-18 minutes. When they are done, a toothpick inserted into the center should come out clean or with a few moist crumbs.
• Remove the muffins from the oven and allow them to cool completely in the muffin tin.

NOTES

*This recipe yields about 16 muffins. Since most muffin pans have 12 wells, you can use two or bake 12 muffins first, then bake the remaining 4.

Nutrition

Serving: 1mufffin | Calories: 303kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g

Spinach and Cheese Egg Muffins

 Spinach & Feta Egg Muffins

Prep time: 10 mins | Cook time: 20-25 mins | Yields: 12 muffins

Ingredients

8-10 Large Eggs

2 cups Fresh Spinach (roughly chopped)

1/2 cup Swiss Cheese (shredded)

1/4 cup Milk (optional, for fluffier texture)

Salt & Black Pepper (to taste)

Garlic Powder (a pinch)

Non-stick spray or Olive oil (for the tin)

Instructions

Preheat & Prep: Heat your oven to 350°F (175°C). Generously grease a 12-slot muffin tin. Don't skip this—eggs love to stick!

The Base: In a large bowl, whisk the eggs, milk, salt, pepper, and garlic powder until well combined and slightly frothy.

Layer the Veggies: Distribute the chopped spinach and crumbled feta evenly among the muffin cups. They should be about 2/3 full of "solid" ingredients.

The Pour: Carefully pour the egg mixture over the spinach and feta in each cup until they are nearly full (leave a tiny bit of room for rising).

Bake: Place in the oven for 20–25 minutes, or until the tops are firm to the touch and slightly golden.

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Quiche with spinach

 

– 4 large eggs
– 1 cup of heavy cream
– A generous cup of diced ham
– A couple of big handfuls of fresh spinach
– 1 cup of shredded Gruyère cheese (or swiss)
– A splash of whole milk
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F 
3. In a medium bowl, whisk together the eggs, heavy cream, and splash of milk until completely smooth and pale yellow.
4. Stir in the diced ham, fresh spinach, shredded Gruyère cheese, salt, and black pepper until evenly distributed.
5. Pour the filling carefully into the quiche pan.
6. Place the quiche in the oven and bake for 35–40 minutes, until the center is set and the top is golden brown.
7. Let the quiche cool on a wire rack for at least 15 minutes before slicing—this allows the custard to firm up perfectly.
8. Serve warm or at room temperature. The quiche boasts a silky, tender custard that contrasts beautifully with the flaky crust and savory ham bits. For a stunning presentation, garnish with microgreens and pair with a crisp arugula salad dressed lightly in lemon vinaigrette.

 

Einkorn Wheat Cookies

 HERES the recipe

Chewy Einkorn Ranger Cookies

Ingredients:

2 cups cane sugar

2 TBSP molasses

1 cup butter

2 eggs

1 TBSP vanilla

1/2 TBSP cinnamon

1/2 tsp salt

1/2 tsp baking soda

1 tsp baking powder

4 cups einkorn flour

2 1/2 cups old fashioned oats

1 cup sunflower seeds

Optional 1 cup chocolate chip, 1 cup flaked coconut, 1 cup rice cereal

Directions:

Cream together sugar, molasses, butter. Add one egg at a time until combined and add vanilla.

Combine cinnamon, salt, baking soda, baking powder, and einkorn flour. Slowly add into wet ingredients. Mix until just combined. Add oats and sunflower seeds and any optional ingredients

I made half a batch with just sunflowers and then a half batch with 1 cup chocolate chips.

Preheat your oven to 350degF and prepare your baking sheets with silpat mats or parchment paper

Using a one TBSP scoop begin portioning out your cookies. My trays hold 12 cookies

Bake for 12 minutes and allow to cool for 5 minutes before transferring to a cooling rack

ENJOY!

I truly believe the swap to fresh milled Einkorn makes these cookies. Fresh milled flour has this added unique flavor and you just don’t know what you’re missing out on.

Comment EINKORN for the link sent straight to your inbox for this truly beautiful flour

Happy baking!

Boots

follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome

Xander's Birthday Cake Made by Seth and Grandma

 

• 9 x 13-inch baking pan
  Parchment paper
  Blender or food processor
• 
  
• 36 Oreos (family-size pack)
• 1 stick unsalted butter, melted
• ½ gallon cookies and cream ice cream, softened
• 1 jar hot fudge sauce
• Whipped cream with sugar

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INSTRUCTIONS

1. Crush Oreos into fine crumbs using a food processor or zip-top bag and rolling pin.
2. Mix Oreo crumbs with melted butter until combined, then press firmly into the bottom of a 9×13-inch pan to form a crust.
3. Spread softened cookies and cream ice cream evenly over the crust. Cover and freeze for 1 hour.
4. Warm hot fudge slightly until pourable (about 15–20 seconds in microwave), then spread evenly over frozen ice cream. Freeze again for 1 hour.
5. Spread thawed Cool Whip over the top. Crush a few extra Oreos and sprinkle on top for garnish.
6. Cover and freeze at least 3–4 hours or overnight before serving. Let sit at room temp for 5–10 minutes before slicing for easier serving.

NOTES

Feel free to experiment with different ice cream flavors like mint chip, chocolate, or even strawberry. Great for birthdays, barbecues, and holidays. Stores well in the freezer up to 1 week when tightly wrapped.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American