Recipes From Countryside Connection Members

We gathered our first batch and some have been used in a delicious recipe for Apple and Blackberry Muffins that someone shared with me last year. I will include the recipe below and hope you will enjoy it as much as we do.

APPLE AND BLACKBERRY MUFFINS

I always prepare new recipes exactly as they are presented the first time I create them. After that, I love experimenting to see how other options, especially healthier alternatives turn out. Here I present the recipe exactly as it was shared along with my notes on successful adjustments I have made. I would love to hear from anyone who tries this.

Ingredients:

500 grams white flour (I use half whole-wheat flour and half white)
6 teaspoons baking powder
160 grams sugar   (I use Splenda sugar substitute and do not notice any difference in taste or texture)
150 ml sunflower oil
1 teaspoon vanilla extract
2 free-range eggs
400 ml milk (I use semi-skinned rather than whole milk)
2 medium sized apples, (both new season eating and cooking apples are successful, try to buy local as always) washed, cored and chopped into small chunks
1 large handful of fresh blackberries, washed (as with any wild ingredients, make sure berries are not polluted)

Method:

Line a 12-cup muffin tin with large muffin cases or grease lightly. Turn oven to 180 degrees C./Gas Mark 4/375 degrees F.

Sift flour and baking powder together into a large bowl, add sugar and stir to combine.

Place berries in a small bowl and toss with one teaspoon of dry mixture. Add apples and gently mix.

In a large jug or separate bowl, beat together the milk, eggs, oil and vanilla extract until well mixed. Finally, simply pour this into the dry ingredients stirring quickly and thoroughly for a few seconds until everything is combined. Add berries and apple mix and stir only enough to combine. **As with all muffin mixtures, the less stirring you do when combining wet and dry ingredients the lighter the muffins.

Spoon the mixture into muffin cases or greased cups until each is close to the top (forget everything you have heard about not filling if you want large, luscious muffins)

*I always sprinkle the tops lightly with Splenda (sugar) as it gives them a lovely crispness.

Bake for approximately 20-30 minutes, until well-risen, golden and baked through (test with wooden toothpick or skewer until it comes out dry)

Serve hot or cold. The muffins stay fresh for a couple of days but also freeze beautifully for future use. I wrap individually in foil and place in a freezer bag. Muffins can be reheated from frozen and taste freshly baked when served hot from the oven.

This unique apple spice muffin recipe uses a combination of applesauce and apple juice along with wonderful spices for its special flavor. It has the added bonus of a batter that can be kept in the refrigerator for several weeks conveniently ready  when fresh muffins are desired.Contributed by Wendy Blair, Owner of Rose Hill Bed and Breakfast in Roanoke, Virginia www.bandbrosehill.com  

APPLE SPICE MUFFINS

Ingredients:

3 cups sugar
1 cup oil
2 cups chunky, unsweetened applesauce
1/2 cup apple juice
4 eggs
1 ½  tsp. salt
2 tsp. baking soda
2 tsp. vanilla extract
1 tsp ground cinnamon
1 tsp. ground cloves
1 tsp ground nutmeg
3 ½  cups flour

Topping:

Mix sugar with a bit of allspice and cinnamon.   As this recipe makes oodles of muffins, I just mix enough to sprinkle on top before putting the muffins in the oven.  The batter stays good in the fridge for a couple of weeks.

Method:

Preheat oven to 375 degrees.
Mix all ingredients except flour.
Add flour and mix well.
Spray muffin tin with non-stick spray, covering all edges as muffins will puff over the edge.
Fill muffin tin cups 2/3 full.  Sprinkle with topping
Bake 17-20 minutes at 375.

This wonderfully unique french toast recipe was a great favourite with our Beckwood Pond guests and remains a favourite of family and friends today. In France, it is known as pain perdu “lost bread” and was originally created to revive day-old or stale baguettes. In fact, I do find it works much better with bread that is at least a day or two old and works equally well with Italian or French bread (with crusty loaves I still leave the crust on and it works perfectly), challah or larger loaves of homemade bread. The completed dish offers enticingly puffy, wonderfully scented French toast fresh from the oven with the added benefit of having been put together the night before and left in the refrigerator ready for baking in the morning.

BAKED ORANGE SCENTED FRENCH TOAST

Serves 6.

Ingredients:

1 large (approximately 14” long) loaf of Italian, French, Challah or Homemade Bread

2 oz / 56 grams unsalted butter, softened

¼ teaspoon salt

2 large free-range eggs

11 oz / 325 ml. whole milk

3 oz / 85 ml. orange juice

Zest from one large orange

1 generous teaspoon pure vanilla extract

Confectioners / Icing Sugar – Lightly sprinkle before serving.

Accompaniments: Maple Syrup or Fruit Syrup (warmed is best) and Fresh Berries

Method:

Cut 12 (1 inch-thick) diagonal slices from bread (the original recipe, without my personal changes and additions, and many other similar ones often suggest cutting off the crusts, but I prefer to leave them on and they are always completely absorbed by the custard)

Generously butter one side of each slice and arrange slices buttered sides up, in one layer in a well buttered (important to avoid sticking) 13”x 9”x 2” glass baking dish. If necessary, squeeze bread slices slightly to fit in.

Whisk together eggs, milk, orange juice, zest, vanilla and ¼ teaspoon salt until well combined. Pour evenly over bread. Chill overnight, covered with plastic wrap/cling film, until bread has absorbed all of the custard. If necessary, time can be reduced but must be no less than one hour and chilled in refrigerator.

Preheat oven to 425 degrees F. / 220 degrees C.

Bring mixture to room temperature. Bake, uncovered, in the middle of the oven until bread is puffed and top is golden, about 20-25 minutes.

Serve immediately with accompaniments of your choice.

This recipe was contributed by Jackie Miller of www.colliershill.co.uk  Colliers Hill Guest House and Conference Centre in Worcestershire where a community allotment programme is now underway.

"I have personally taken on the role of chief taster experimenting with lots of favourite recipes to use up the crops gathered so lovingly by my new allotment friends.

I love beetroot picked in vinegar, baked with thyme Balsamic vinegar and olive oil served as a hot vegetable with roast beef for Sunday lunch and best of all a beautifully rich spiced soup. I’m storing a few batches in the freezer for Christmas.  The beauty of its festive red colour and spiced aroma makes this delicious soup a perfect Christmas treat"

BEETROOT SOUP WITH CUMIN

This is an adaptation of an original recipe from the Moro Cookbook by the Clark’s who before opening their wonderful restaurant in London drove through Spain  and Morocco  to the Sahara in search of authentic Muslin Mediterranean dishes. That’s the sort of devotion I’m impressed by and I hope you will love this soup and serve not just for Christmas.    Serves 4.

Ingredients:

4 tbs. Olive oil
2 onions thinly sliced
2 garlic cloves
1 rounded teaspoon cumin seeds (Black cumin seeds are recommended by the Clarks but they are difficult to source)
750g. raw beetroot peeled and finely diced
1 large potato finely diced
1.25 litres cold water
3 tablespoons red wine vinegar
1 small bunch of flat leaf parsley roughly chopped
100g. Greek yoghurt thinned with milk and seasoned with a clove of crushed garlic

Method:

Heat the oil in a large pan over a medium heat. Add the onions with a pinch of salt, and continue to cook until they begin to colour. Add the garlic and cumin seeds and cook for 2 to 3 minutes to release their flavour.  Then add the potato and beetroot pour in the water and continue to cook until soft approx. 15mins.  Place in a food processor and blend until smooth.  Return to pan, add the vinegar and half the parsley and salt and pepper to taste. Serve with the yoghurt on top and a sprinkling of parsley.

This versatile recipe is perfect for a group breakfast/brunch or to serve as a bread pudding when you have a large gathering. It was one of our most popular breakfast offerings when we had our Vermont Country Inn and a copy of the recipe was constantly requested by guests. If you are locked into “A Full English” as ‘The Only Breakfast worth having’ I would urge you to try this as it was always a hit with English visitors both at the inn and in our home.

It is especially convenient as it can be prepared the night before and left in the refrigerator overnight and baked the following morning. It also provides an excellent opportunity when you are fortunate to have an abundance of farm fresh eggs.

This recipe can be doubled, even tripled depending upon how many guests you are serving. It is also equally delicious when fresh cherries, apples, peaches or other favourite seasonal fruits are used. Leftovers can easily be reheated and last for several days in the refrigerator ~ perfect served with custard or cream as a treat.

BLUEBERRY BAKED FRENCH TOAST

To Serve 10:

Ingredients:

1 large loaf of French or Italian Bread (no need to remove the crusts)
8oz/225 grams cream cheese
1 cup of fresh or frozen blueberries
8 eggs
12oz/350ml milk (semi-skinned or regular)
4oz/120ml maple syrup or golden syrup
4oz/100gr melted butter

Method:

Cut the bread into cubes about 1 inch in size.

Lightly butter or oil large glass baking dish 12 inch by 9 inch by 2 inches (30cm x 23cm x 5cm). Layer ½ the bread in the bottom of the pan. Cut the cream cheese into small chunks and place in the pan over the bread. Spread half the fruit layer then cover with remaining bread. Place the rest of the fruit on top.

In a separate bowl, mix the eggs, milk, syrup and butter together (allow butter to cool before adding if you have melted in microwave or oven so eggs will not be affected). Pour mixture carefully over the bread mixture using a cup to ensure the entire mixture is covered. If needed, a small amount of extra milk can be added to any dry areas. Cover with cling film and place in refrigerator.  **In the morning, it is best to remove and leave to come up to room temperature for half an hour or so before placing in the preheated oven.

Bake at 350 degrees F. / 175 degrees C. for about one hour. If bread cubes begin to brown, cover with aluminium foil as it finishes baking.

Cut into pieces to serve.  If you are serving as breakfast/brunch dish you can add ham or sausages as a perfect accompaniment.  Drizzle with extra syrup if desired.

This delicious recipe contributed by New England Stained Glass Artist, Carolyn Chabot email: cachabot@gmail.com combines two ingredients that really complement one another - chocolate and oatmeal.

CHOCOLATE CHIP OATMEAL COOKIES

Ingredients:

1 cup butter                           
1 cup sugar                     
¾ cup brown sugar                
2 cups flour                      
1 teaspoon vanilla
2 eggs
¾ teaspoon salt
1 teaspoon soda
2 cups instant oatmeal                    
12-oz. chocolate chips

Method:

Preheat oven to 375º F.  Blend butter and sugars.  Add eggs and blend.  Mix in dry ingredients.  When thoroughly mixed add chocolate chips.  Back for 7-8 minutes on ungreased cookie sheets.

“Not an entire recipe exactly, just a way to dress up a slab of ham to plop down in front of guests.  I am always looking for a way to decorate my food, rather than re-invent.  My guests really love this salty, slightly sweet treatment.” 

HAM APPLESAUCE BAKE   (serves four)
 
Contributed by Wendy Blair at Rose Hill B&B in Roanoke, Virginia  www.bandbRoseHill.com   

“Saturday was spent baking with my mother in law. She makes the most fantastic lemon cheesecake and I wanted to know how she made it. She kindly gave me a lemon cheesecake cookery lesson and is allowing me to share this excellent dessert with you all” Contributed by farmer Sara Ridsdale of www.farmingfriends.com  

LEMON CHEESECAKE

Ingredients:
 
 1. 8 and a half large digestive biscuits.
 2. 50g of butter (hard margarine (stork) is recommended as butter can be too hard and soft margarine too soft).
 3. Juice and rind of 1 lemon.
 4. 300g of soft (philadelphia) cheese (light philadelphia can be used as a healthier alternative).
 5. 45g of caster sugar.
 6. 125ml of whipped cream.
 7. Half a packet of unflavoured gelatin.
 8. 3 tablespoons of water to mix with the gelatin crystals.

Method:

 1. Grease the base and side of a spring loaded cake tin measuring 6 and a half inches in diameter.
 2. Put the digestive biscuits into a bag and break up with fingers and then crush with a rolling pin until there are no lumps.
 3. Melt the butter in a pan.
 4. Add the crushed up biscuits and mix into the butter until the biscuit crumbs stick together.
 5. Add the biscuit mixture to the tin, pressing the mixture down firmly with the back of a metal spoon.
 6. Work the biscuit mixture away from the edge of the tin, so that it is easier to get the finished cheesecake out of the tin.
 7. Also loosen the biscuit base now, to ease removal of cheesecake when it is completely made.
 8. Put the biscuit base into the fridge to cool and harden.
 9. Grate the skin of 1 lemon and set aside some of the rind for decoration.
10. Cut the lemon in half and squeeze the halves.
11. Sieve the lemon juice through a plastic sieve.
12. In a bowl add the rind and juice of 1 lemon to the soft (philadelphia) cheese and mix thoroughly.
13. Add the caster sugar.
14. Whip the cream and add to the mixture.
15. Using a teaspoon, taste the mixture to make sure that it is neither too sweet nor too tart. If required, add in extra lemon juice or caster sugar to taste.
16. When using gelatin always follow the instructions on the packet.
17. Heat a small saucepan of water until the water is boiled and then remove the water from the heat. Or alternatively boil the kettle.
18. Put the 3 tablespoons of boiled water into a cup and add the gelatin.
19. Place the cup in a pan of hot water, mixing the water and gelatin in the cup until the gelatin crystals have dissolved and the liquid is clear.
20. Take the cup out of the hot water to cool the gelatin mixture to room temperature.
21. When the gelatin is cooled to room temperature, add the gelatin mixture to the cheesecake filling and mix in well.
22. Pour the cheesecake mixture into the tin and smooth the top of the cheesecake.
23. Add the reserved lemon rind to the top of the cheesecake for decoration, or alternatively decorate with strawberries, kiwifruit or your favourite fruit.
24. Put in the fridge to set.
25. When the cheesecake is set, take out of the tin and serve on its own or with cream.

This recipe makes a cheesecake that serves 10-12 people.

This Recipe was contributed by Jackie Miller of Colliers Hill, www.colliershill.co.uk  

MUSHROOM SOUP

Ingredients:

1lb. Mushrooms
4 shallots
2 cloves of garlic
three tablespoons olive oil
4 slices of wholemeal bread
1 litre vegetable stock
two tablespoons dry sherry.
Milk or single cream to thin down as required.

Method:

Heat olive oil in large pan, gently fry shallots and garlic until soft add mushrooms.
Cook gently until wilted, add sherry wholemeal breadcrumbs and then stock.
Simmer for approx 10 minutes.
Then mix in food processor or blender add single cream or milk as required.
Serve garnished with chopped parsley.

This recipe was contributed by member Cally Smart of www.countrygate.co.uk  and www.countrygardens.co.uk 

 
PARSNIP AND APPLE SOUP

This recipe was contributed by Jinsy Robinson of Penyrallt Farm www.penyrallt.co.uk  It is an old recipe from Jinsy's grandmother for sweet oat biscuits. I am always so delighted to receive recipes that have been handed down and know this will become a family favourite of ours as it contains two of our favourite ingredients; porridge oats and golden syrup with the added bonus of being so easy to create.

PERKINS

Ingredients:

2 cups porridge oats
1 cup flour
½ cup sugar
1 teaspoon Bicarbonate of soda dissolved in 2 tablespoons warm water
1 tablespoon Golden Syrup
4 oz. butter
a pinch of salt

Method:

Melt the butter, sugar and syrup in saucepan over gentle heat. When it is all melted pour the mixture onto the dry ingredients and mix well. Add the bicarbonate of soda & warm water and mix all together well.
Roll a small amount of the mixture into a ball about the size of a large walnut, flatten it slightly and place on a baking sheet.
Bake in a moderate oven until golden brown.
To make the biscuits a bit special, dip them in melted chocolate.

This delicious recipe was contributed by Sara Ridsdale from the popular website: http://farmingfriends.com  Stop by and see what is happening on Sara's farm. You will discover a wealth of information and exchanges from farmers and farming enthusiasts around the globe.

"Here is a recipe which I threw together one lunch time when I had some cooked salmon and hard boiled quail eggs in the fridge."
 
SALMON, AVOCADO AND QUAIL EGG SALAD

Ingredients:

• 1 or 2 salmon fillets grilled
• 8 quail eggs hard boiled
• 1 ripe avocado
• 4 to 6 cherry tomatoes
• one quarter of a cucumber
• 1 little gem lettuce
• 1 tablespoon of balsamic vinegar
• pinenuts

Method:

1. Grill the salmon, cool and flake.
2. Hard boil the quail eggs for 3 minutes, then cool, peel and cut in half.
3. Cut the avocado in half, peel and chop.
4. Shred the lettuce.
5. Cut the tomatoes in half.
6. Cut the cucumber into small pieces.
7. Add all the ingredients to a salad bowl with the pinenuts and balsamic vinegar.
8. Toss the salad so that the ingredients are mixed.
 
An excellent salad which can be served as a light lunch or as an accompaniment to jacket potatoes, pizza or sandwiches.