Breakfast Oatmeal Muffin

Serves 24

Topping
1 cup old fashion rolled oats
2/3 cup flour
2/3 cup pecans chopped fine
2/3 cup light brown sugar
2-1/2 tsp cinnamon
1/4 tsp salt
8 tbs melted butter

Muffins
4 tbs butter plus 12 tbs melted butter
4 cups old fashion rolled oats
3-1/2 cups flour
3 tsp salt
1-1/2 tsp baking powder
1/2 tsp baking soda
2-2/3 packed brown sugar
3-1/2 cups milk
4 eggs

Make topping

 add all ingredients to bowl 

and mix

topping should be wet but crumbly

Make muffins

Make toasted oatmeal

add 4 tbs of butter to saute pan over med-low heat

add oatmeal to pan

toast oatmeal for 6-8 minutes till it starts to brown and 

smells like popped popcorn

add toasted oatmeal to food processor and pulse for 

30 seconds

Until it looks like ground corn meal

add remaining dry ingredients to food processor

and pulse 6-8 times till combined

should look like this

Add melted butter and brown sugar 

to a  bowl and

whisk until combined

add milk and eggs and whisk

until smooth

add dry ingredients to wet and fold using a

whisk and tap on the side of the bowl

until no more white streaks are present

(do not over mix)

Let mixture relax for 20 minutes

grease and flour muffin tin

Using ice cream scoop fill muffin cups 

to the top about 1/2 cup each

add topping to muffin batter about 2 tbs per muffin

Bake at 375 for 9-10 minutes and rotate pan 

bake another 9-10 min until a toothpick inserted in 

the middle of a muffin comes out clean

cool on wire rack for 10 minutes 

before removing muffins

Hummus

Orthodox Clergy are here this week they love the Hummus, I made a double batch for lunch and had to make another double batch for dinner.  

Serves 40 people

6 cans of garbanzo(chick peas)

12 cloves of garlic

1 cup olive oil

8oz tahini

juice from 1.5 lemons

1/2 tsp cayenne pepper

1 tbs salt

2-3 cups water

Drain Garbanzo beans

 Add garlic to food processor and blend for 15 sec
then add drained garbanzo beans

 add tahini and olive oil and blend for 1 minute

mixture should be stiff and lumpy

add lemon juice, 2 cups of water, salt and pepper
and blend till smooth. May want to add more water if
mixture is too thick

 garnish with drizzle of olive oil and cayenne pepper

Serve with pita bread, crackers, veggies, it works as a salad dressing, and you can even make devil eggs without the yoke, just fill with hummus

King Paul's Cake

Serves 60-70

Start with 5lbs of cake mix
make as directed

divide into 4 equal parts and add food coloring
to desired colors

add a cup of each building on top of  each other

continue to layer until all mix is gone

run a knife through cake back and forth horizontal and vertical
cook cake as directed

top with butter cream frosting and colored sprinkles
frosting
1.5 cups soft butter
1/2 cup milk
2 lbs confection sugar
mix all ingredients on medium in stand mixer for 1-2 minutes

serve and get ready to receive compliments 

Swirl cake with chocolate mousse

Serves 60-70 people

2.5 lbs white cake mix

2.5 lbs chocolate/chocolate cake mix

Make cake mix as instructed

Start pouring 1-2 cups of chocolate cake mix in the middle of the pan then white on top of the choc.

continue alternating mixes on top of one another

Take a knife and cut through up and down

 After baking let cool and make Chocolate mousse
Chocolate Mousse
1.5 cups heavy whipping cream
2 cups chocolate chips
12 tbs butter
3 cups heavy whipping cream
1.5 cups sugar

Heat 1.5 cups heavy whipping cream to slight boil
Put chocolate chips in food processor and add cream slowly
one tablespoon at a time add butter
refrigerate for 30 minutes
whip remaining cream and sugar in stand mixer
when cream is stiff add chocolate mixture
whip till combined
top cake

Brat and Wild Rice Stuffed Peppers

 Serves 24

24 lg Green peppers
2 Med onions
16 Brats
4 cups uncooked wild rice  
100 oz diced tomatoes
1/4 cup Italian seasoning
3 tbs garlic salt
2 tbs each salt and pepper  
 24 slices Swiss cheese


Cook wild rice 
Take brats out of casing 
Add brats and onions to saute pan
Combine brat mix with rice and stuff peppers
Mix tomatoes and spices and pour into roasting pan
Cut tops and clean out peppers place in pan with tomatoes
fill with rice mixture and top with cheese slice
cover with aluminum foil
cook in 350 degree oven for 45 minutes
remove from pan and top with tomatoes

 
  
  

Triple Berry Triffle Pie

Serves 60-70

Start with Graham Cracker crust
 5 cups crushed graham crackers
1 cup melted butter
1 cup sugar
Mix all ingredients and press into pan and refrigerate for 30 minutes

Next beat cream cheese
6-8oz bars of cream cheese
2 cups heavy whipping cream
2 cups of sugar
divide in half and add 1-8oz jar of strawberry preserves to half
spread the strawberry  mixture on to crust and refrigerate for 30 min

Next spread the remaining cream cheese mixture and add
5 cups frozen blueberries that have been thawed and drained

Next add 12 cups of vanilla pudding pie filling

Then add 8 cups cherry pie filling

Top with 8 cups whip topping

serve and enjoy