1. Buttermilk and Cheddar Breakfast Biscuit Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt milk, buttermilk, fluid, cultured, lowfat cheese, cheddar Directions: Preheat the oven to 450 F. Line a cookie tray with parchment or a Silpat mat. In a bowl, combine the flour, baking soda, baking powder and salt. Dice the butter into cubes and crumble through the flour with your fingers until it becomes coarse. Add the buttermilk and cheese to the flour and gently mix through. The dough will be sticky. Dump the dough onto a floured area and gently fold into a ball. Using your hands pat the dough out to about one inch high. Using a 3 1/2 inch circle cutter, cut out circles and place onto the cookie sheet. Gather up the scraps of dough and form a circle again. Cut it with the circle cutter until the all of the dough has been used. Place the biscuits in the oven and bake for 15 minutes or until golden brown in color. Remove them from the oven, let them cool, slice and serve with your choice of fillings. You could add rosemary to the dough, or chives, or chopped bacon, or Parmesan. So many options! Source Archive
2. Walnut Apple Crisp Ingredients: apples, raw, with skin lemon juice, raw water, bottled, generic wheat flour, white, all-purpose, unenriched oats sugars, brown spices, nutmeg, ground salt, table butter, without salt nuts, walnuts, english Directions: Toss apples with lemon juice and water in shallow 2-quart baking dish. In large bowl, combine flour, oats, sugar, nutmeg and salt. Mix to blend. With pastry blender cut in butter until mixture resembles coarse crumbs. Mix in walnuts. Crumble over apples to cover completely. Do not pack down. Bake in 350 oven for 40 to 45 minutes or until top is lightly browned. Serve warm or at room temperature. Source Archive
3. Chocolate Crumble Ingredients: butter, without salt cocoa, dry powder, unsweetened wheat flour, white, all-purpose, unenriched sugars, granulated salt, table Directions: Heat the oven to 375F or 350F on convection. Line a baking sheet with a Silpat or parchment. Cut the butter into pieces and put it in the bowl of a standing mixer fitted with the paddle. Whisk the cocoa powder, flour, sugar, and salt together and add to the bowl. Mix at medium speed until well combined, dark brown, and in big crumbs. Spread out on the baking sheet, breaking up the biggest crumbs and leaving room for spreading. Bake until crisp, about 20 minutes, rotating the pan halfway through baking. Let cool. When the crumble is cool, put it in a food processor and process to fine, even crumbs. Store in an airtight container for up to 1 week. Source Archive
4. Chipotle Chile and Blue Cheese Sauce Ingredients: cheese, blue cream, fluid, heavy whipping terra dolce, organic chipotle dried chile peppers, chives, raw Directions: Crumble blue cheese into a bowl, and mash with a fork. Pour in cream, and stir until smooth. Then transfer to a saucepan, and gently cook over low heat until warmed through. Remove from heat, and stir in pureed chipotle peppers and chives. Source Archive
5. Blueberry Oat Squares - Starbucks Copycat Ingredients: oats wheat flour, white, all-purpose, unenriched sugars, brown salt, table leavening agents, baking soda butter, without salt blueberries, raw sugars, granulated orange juice, raw cornstarch Directions: Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using. Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan. Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture. Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack as these cut better when they are fully set. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks. ). Source Archive
6. Strawberry Burnt Cream Ingredients: cream, fluid, heavy whipping strawberries, raw sugars, brown Directions: Preheat broiler. Chill mixer beaters and bowl in freezer, allowing 5 to 10 minutes for this before you start. Start whipping cream at medium speed. Meanwhile, hull the strawberries, washing if only sandy. Spread in a baking dish, halving any that are large. When cream holds stiff peaks, spread over strawberries. With your fingers, crumble brown sugar over cream, spreading as evenly as possible. Broil very close to heat until sugar has melted and cream starts to brown, 3 to 4 minutes. Serve at once. Source Archive
7. Easy Blackberry Crumble Cake Ingredients: blackberries, raw sugars, granulated oats sugars, brown spices, cinnamon, ground wheat flour, white, all-purpose, unenriched sugars, granulated salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt Directions: Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish. Stir blackberries and 1/4 cup white sugar together in a bowl. Mix oats, brown sugar, and cinnamon together in a separate bowl. Mix flour, 3/4 cup white sugar, salt, and baking powder together in a third bowl. Add milk to flour mixture; mix well. Pour batter into prepared baking dish. Top with blackberry mixture; sprinkle oat mixture over blackberries. Top oat mixture with butter chunks. Bake in the preheated oven until bubbling, about 30 minutes. Source Archive
8. Plum Crumble Ingredients: nuts, almonds nuts, almonds wheat flour, white, all-purpose, unenriched sugars, granulated butter, without salt sugars, granulated cornstarch plums, raw butter, without salt Directions: Put the rack of the oven in the center. Preheat oven to 375F. Crumble: In a bowl, mix all dry ingredients. Add butter and mix juntil preparation is just moisten and stick together until the pressure of the fingers. Set aside. Garnish: In a square baking pan of 20 cm (8 inch) or that can hold 2 L (8 cups), mix sugar and cornstarch. Add plums, butter and stir well. Cover with the crumble by dropping it in pieces on the plums. Cook in oven about 45 minutes or until golden. Serve to room temperature or cold. Source Archive
9. Saffron Almond Rice Pilaf Ingredients: soup, chicken broth or bouillon, dry water, bottled, generic spices, saffron onions, raw butter, without salt rice, white, long-grain, regular, unenriched, cooked without salt salt, table spices, pepper, black nuts, almonds Directions: Heat broth and water in a small saucepan over moderate heat until hot, then crumble saffron into liquid and stir. Remove from heat. Cook onion in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 8 minutes. Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes. Stir in saffron broth, salt, and pepper and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff rice with a fork and fold in almonds. Source Archive
10. Green Bean and Bleu Cheese Gratin Ingredients: beans, snap, green, raw cheese, blue cream, fluid, heavy whipping butter, without salt delallo, italian seasoned breadcrumbs, spices, pepper, black Directions: Pre cook beans in lightly salted water about 5 to 6 minutes. While beans are cooking, mix bread crumbs and butter. Drain beans in bowl lined with paper towels to absorb moisture. Put about 1/3 of the crumb mixture in bottom of lightly sprayed casserole dish. Add green beans, crumbled bleu cheese and heavy cream. Add the rest of crumb mixture and season to taste with pepper. Bake at 350 for about 15 min.until bubbly. Let rest for about 5 minute before serving, as it will be extremely hot and could burn your mouth! Source Archive
11. Mashed Potatoes Twice-Baked Ingredients: onions, spring or scallions (includes tops and bulb), raw spices, pepper, red or cayenne oil, canola butter, without salt cheese, cheddar bacon, meatless salt, table spices, pepper, black Directions: In a small skillet, saute onion and red pepper in oil until tender. In a large bowl, combine the onion mixture, mashed potatoes, 1/2 c cheese, bacon, salt and pepper. Spoon into a lightly sprayed/greased 2 quart baking dish. Sprinkle with remaining cheese (and if desired, add some extra chopped green onion and extra crumbled cooked bacon to the top). Bake uncovered at 350F for 20-25 minutes or until cheese is melted. Source Archive
12. Pampered Chef's Pie Crust Ingredients: wheat flour, white, all-purpose, unenriched salt, table shortening, vegetable, household, composite butter, without salt water, bottled, generic Directions: In a large bowl, combine the flour and salt, mixing well. Cut in the shortening and butter until the crumbles are the pea size. Sprinkle 1 tbps water over the flour mixture and gently mix with a fork. Continue adding tablespoons of water until moist enough to form a ball-do not over work the dough or it will get tough. Form the dough into 2 balls and flatten to 1/2" thickness. Wrap in plastic wrap and refrigerate for 30 minutes. Source Archive