Category: Recipes

Who wouldn’t want to wake up to the smell of fresh peach muffins for breakfast? Peaches are the star of these bright, fruit-studded morsels. There’s just enough sugar to complement their sweetness, not overpower it. Sliced almonds add just the right amount of crunch and delicate flavor. This recipe relies on handy canned peaches, so you can enjoy these muffins even when the peaches are not in season!

Nothing speaks of summery sunshine and warmth like fresh, ripe fruit. While the growing season is a wonderful, busy time, it doesn’t last forever–especially here in Alaska! Canned fruit allows me to enjoy the flavors of summer even when the weather is rather less than warm.

I enjoy preserving the berries and fruits that grow here, but I’m also thankful for grocery stores that supply me with canned peaches and other fruits which shun this cold climate! Canned fruit is certainly not the same as fresh, and it can’t always be substituted with the same results. For example, canned peaches can’t match fresh ones for their heavenly aroma!

But canned fruit definitely has its place in the world of cookery. It works particularly well when baked into breads or desserts. These almond peach muffins are one of my favorite ways to use canned peaches. I hope you enjoy them, too!

Method

Preheat your oven to 400 degrees F. Butter a 12-cup muffin tin and set aside.

In a medium mixing bowl, whisk together the sour cream, vegetable oil, eggs, and almond extract. You may use any lightly-flavored oil: avocado, sunflower, canola, or regular vegetable oil. Even extra virgin olive oil will work.

In another bowl, sift together the flour, sugar, baking powder, and salt. Once the dry ingredients are well mixed, add them to the egg mixture and stir gently until just combined. Fold in the chopped peaches and sliced almonds.

Spoon the batter into the buttered muffin tin. Fill each muffin cup 3/4 full. Now, the size of muffin tins varies somewhat, so you may need a second tin. This recipe should make between 12-16 muffins, depending on the size of your tins and how full you fill them.

Bake for 18-20 minutes, or until the centers are set and the edges are golden. These muffins should dome nicely, if you don’t stir the batter too much or open the oven door while they are baking.

Cool the muffins in the tin for a few minutes before removing them to a wire rack. You may cool them completely on the rack, or serve warm.

Notes and Variations

I use canned peach halves or sliced peaches in this recipe for their availability and convenience. It doesn’t matter whether they are canned in juice or syrup, but do make sure you drain them first! I live in a place far from peach orchards, and it’s difficult to find good peaches even during the summer. However, if you do have access to good fresh peaches, and you are making these muffins when peaches are in season, by all means use fresh fruit! Frozen peaches will also work. If you decide to use fresh or frozen fruit, you will need one cup of chopped peaches.

If you do not want crunchy muffins, but still want the almond flavor, you may substitute 1/4 cup of ground or finely chopped almonds for the sliced almonds. Or leave them out altogether, if you prefer.

These muffins are slightly sweet, but nowhere near cupcake sweetness. If you prefer a sweeter muffin, sprinkle some additional sugar over the muffins just before baking. I like to use raw sugar, which is sometimes called turbinado sugar or evaporated cane juice. It has larger crystals, which look pretty on the muffins!

Even better, mix equal parts finely chopped almonds with raw sugar and sprinkle the mixture over the unbaked muffins. (You will need about one tablespoon of each.) This adds the perfect touch for tea parties!

For more tea party recipes, see Lemon Thyme Tea Cookies and Sweetheart Cranberry Almond Scones.

Happy baking!

~ Kimberly

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Almond Peach Muffins

These peach-studded muffins are perfect for breakfast or tea. Not too sweet, they're full of delicate fruit flavor – and they always disappear in a flash!

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Breads, Breakfast, Brunch, Teatime

Cuisine: American

Keyword: Bread, Brunch, Muffins, Peach, Tea Party

Servings: 12 muffins

Author: kimberly

Ingredients

• 1/2 cup sour cream
• 1/4 cup vegetable oil
• 2 eggs
• 1/2 tsp almond extract
• 1-3/4 cup all-purpose flour unbleached
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 15 oz. canned peaches drained and chopped
• 1/3 cup sliced almonds

Instructions

• Preheat oven to 400 degrees F. Butter a 12-cup muffin tin and set aside.
• In a medium mixing bowl, combine the sour cream, oil, eggs, and almond extract.
• Sift together the flour, sugar, baking powder, and salt in another bowl. Add the flour mixture to the egg mixture and stir until just combined.
• Fold in chopped peaches and almonds. Spoon batter into prepared muffin tin.
• Bake muffins at 400 degrees F for 18-20 minutes, or until centers are set and edges are golden.
• Cool muffins in tin for 5 minutes before removing to a wire rack to cool completely, or serve warm.

Notes

You may substitute 1 cup of fresh or frozen peaches for the canned peaches.

Warm up on a blustery evening with this hearty, spicy chili. Loaded with meat, beans, and vegetables, this recipe makes a pot big enough to feed a horde of hungry mountain men! Set it to simmer on the woodstove in the morning, and it will be hot and ready by suppertime. Or, if you happen to lack a woodstove, this chili can certainly be prepared on your stovetop in an afternoon. Don’t be intimidated by the long list of ingredients; this chili takes a little prep time, but then it simmers away happily on its own all day, or at least all afternoon.

Method

In a Dutch oven or large stockpot, cook the sausage and bacon over medium heat. Remove the meat with a slotted spoon and set aside. Keep the drippings in the pan to flavor your meat and onions.

While the bacon and sausage are cooking, cut your game meat into 3/4-inch or 1-inch cubes. Caribou and moose meat are both delicious, but feel free to use venison or even beef, if you don’t have any game meat. This recipe is a good place to use tougher cuts of meat, such as those labeled as “stew meat.” The long cooking time will make even tough meats nice and tender.

A note about meat

One other note about meat: the amount is approximate. You can use as little as 2 lbs. of stew meat, or as much as 3 lbs. without adjusting any other ingredients. With a smaller amount of meat, the chili will have proportionately more beans and more liquid, so just keep that in mind.

Add the game meat or beef to the Dutch oven along with the chopped onions and minced garlic, and cook over medium low heat until browned. Stir occasionally to brown the meat on all sides. Drain off all the fat.

Return the sausage and bacon to the Dutch oven. Add the beans, beef broth, tomatoes, tomato sauce, chilies, and all the seasonings.

A note about chili powder

Don’t be shy of using half a cup of chili powder! I know it sounds like a lot, but this recipe makes a big pot of chili, and it’s really not too spicy. That is, if you use dark chili powder. The lighter, redder chili powder tends to be a little stronger, so I would cut back to 1/4 or 1/3 cup if you are using this variety. You can always add more after the chili simmers for a few hours. (If you’re still skeptical, read the adjustments for heat below.)

Bring the chili to a boil, then reduce heat to a simmer. Continue to simmer, covered, for a few hours or all day: until the meat is tender and the sauce is thick. Check the pot every couple of hours to see if it needs more liquid. You may have to add a little water every now and then.

Cooking

That’s it! This chili will be ready to serve in as little as 3 hours, or as long as 8. It’s a low-maintenance dinner that leaves you free to do other things instead of being tied to the kitchen. Try this chili with corn bread or biscuits hot from the oven. Your mountain men will come back for seconds!

This recipe makes a big pot of chili. If you don’t happen to have a horde of hungry men or teenagers around to eat it, the leftovers freeze very well. I have found it helpful to divide the cooled chili into meal-sized containers, and freeze them individually. I get about three meals for our family of four from this recipe, with extra for guests. There’s nothing I like more than cooking one dinner and getting two additional meals from the same amount of effort!

Adjustments for heat and spiciness

If you desire a less spicy chili, here are a few adjustments you can make:

• use a mild sausage
• use dark chili powder
• leave out the Tabasco

If you would like a spicier chili, try these adjustments:

• use hot sausage (either hot country style or hot Italian style)
• use light chili powder, or add a little more
• use more Tabasco – with caution!

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Mountain Man Chili

Warm up on a blustery evening with this hearty chili. Loaded with meat, beans, and spices, this recipe makes a pot big enough to feed a horde of hungry mountain men!

Prep Time35 minutes mins

Cook Time3 hours hrs

Total Time3 hours hrs 35 minutes mins

Course: Main Course

Cuisine: American

Keyword: Bacon, Beans, Chili, Sausage, Soup, Stew

Author: kimberly

Ingredients

• 1 lb. bulk sausage country style or Italian
• 1/4 lb. bacon chopped
• 2 large onions chopped
• 3 lbs. caribou, moose, venison, or beef cubed
• 2 tbsp garlic minced
• 30 oz. canned kidney beans drained and rinsed
• 15 oz. canned pinto beans drained and rinsed
• 15 oz. beef broth
• 30 oz. diced tomatoes undrained
• 3 cups tomato sauce or juice
• 4 oz. diced green chilies
• 1/2 cup dark chili powder
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp coriander
• 1 tsp garlic powder
• 1-1/2 tsp salt
• 3/4 tsp black pepper
• 2-3 drops Tabasco optional

Instructions

• In a Dutch oven, cook the sausage and bacon over medium heat.
• Remove meat from the pot with a slotted spoon and set aside. Add the game meat or beef, onions, and garlic to the Dutch oven and cook over medium low heat until browned. Stir occasionally so that all sides are browned. Drain off all the fat.
• Return the cooked sausage and bacon to the Dutch oven. Add the beans, beef broth, tomatoes and tomato sauce, chilies, and all the seasonings. Stir well to combine.
• Bring the chili to a boil, then reduce heat to a simmer. Continue to simmer for at least 3 hours, up to 8 hours. Check the chili every couple of hours and add a small amount of water if needed.

At the first signs of spring, I want to fill my kitchen with fresh flavors and colors. This pretty pink dessert will grace any springtime spread, from elegant brunches to simple suppers. The tart flavor of rhubarb marries surprisingly well with a sweet custard filling inside a delicate crust. It’s dainty enough for tea parties, yet simple enough for busy weekdays.

Even better, it’s quick to prepare: you can make the crust and filling in the time it takes to heat your oven! (Well, admittedly, my oven takes longer than most to preheat. Give yourself about 20 minutes.)

Last but not least among its virtues, this rhubarb custard kuchen is always a favorite treat–even among those who profess to dislike rhubarb! If you have such a one in your family, I suggest you serve him this dessert, and see if he doesn’t change his mind about rhubarb!

What is a kuchen?

“Kuchen” is a German word for cake. Usually, it means a cake that is served with coffee. There are several different types of German cakes that fit this definition, but one common type is the custard kuchen. Custard kuchens can be more cake-like or more pie-like depending on how thick the crust is. They usually have a creamy, custardy layer with fruit on top, and a thick or thin crust on the bottom.

Many traditional recipes contain little sugar; they are mostly sweetened by the fruit they contain. This recipe, you will note, has a fair amount of sugar! That is needed to balance out the tartness of the rhubarb. (You could probably decrease the sugar a little with no ill results, if you think this looks like too much. I would rather rest assured that my family will eat it!) This particular recipe is an old family recipe. I adapted it slightly from a recipe handwritten by my great-grandmother.

Method

Prepare the crust

Preheat your oven to 350 degrees F.

For the crust, combine the flour, sugar, and salt in a medium size mixing bowl. Cut the cold butter into small pieces, then cut it into the flour mixture until crumbly. You may use a pastry blender, a fork, or the tips of your fingers to work the butter into the flour. It should be thoroughly incorporated, so that you can’t see any chunks of butter larger than a small pea. I find it helpful to finish mixing with my fingers, even if I start with a pastry blender. This allows me to feel the mixture and make sure there are no big pieces of butter hiding!

Pour the crust mixture into a 7×11-inch baking pan with sides at least one inch high. If you don’t have this size of pan, you can also use a 13×9-inch baking pan.

NOTE: if you use a larger pan, make sure to read through the recipe first and note the adjustments you will need to make!

Press the crust mixture into the bottom of the pan and about one inch up the sides. You will note that the crust is very crumbly and delicate. That’s fine; it can be spread very thinly. Just make sure there aren’t any holes in it.

If you are using a 13×9-inch pan, you will not need to press the crust mixture very high up the sides. (Nor will you be able to!) Make sure the bottom of the pan is covered with crust, then press it as far up the sides as you can. One-half inch is fine.

Set the pan aside carefully. Try not to jar it, as the crust mixture will shift easily. If this happens, just use your fingertips to spread it back as evenly as you can.

Adding the rhubarb

You may use fresh or frozen rhubarb for this recipe. If you choose to use frozen rhubarb, don’t thaw it before preparing the kuchen, or you will end up with a mushy mess! The rhubarb should be chopped into 1/2-inch thick slices. You may use green or red rhubarb; but red is, of course, much prettier!

The amount of rhubarb you need will depend on the size of pan you use. As a guideline, it should be about 2-3 cups. You may need a bit more if you are using a 13×9-inch pan. Or if you like rhubarb a lot!

Carefully spread the chopped rhubarb in a single layer on top of the crust mixture. Use as much as you need to cover the crust.

Making the custard

The last step is preparing the custard filling. In a medium size mixing bowl, beat 3 eggs with a fork. Stir in the sugar, light cream, and a dash of salt. If you can’t find light cream, use half & half. Or mix heavy cream with milk. In a pinch, you can even use whole milk. It won’t affect the consistency.

Stir the custard mixture until it is well combined. Then pour it evenly over the rhubarb in the pan. Bake the kuchen for 45-50 minutes if using a 13×9-inch pan, or for 50-60 minutes if using an 11×7-inch pan. The center should be set and the edges slightly browned.

Set the pan on a wire rack to cool. Chill at least 2 hours before serving. You may dust the kuchen with confectioner’s sugar just before serving, if you wish.

This rhubarb custard kuchen will keep in the refrigerator for 4-5 days, but ours never lasts that long!

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4 from 3 votes

Rhubarb Custard Kuchen

This pretty dessert will grace any table, from elegant brunches to simple suppers. Tart rhubarb with creamy custard is the perfect spring treat!

Prep Time20 minutes mins

Cook Time1 hour hr

Chilling2 hours hrs

Total Time3 hours hrs 20 minutes mins

Course: Dessert

Cuisine: German

Keyword: Brunch, Custard, Dessert, Kuchen, Rhubarb

Servings: 18 to 24 servings

Author: kimberly

Ingredients

• 1 cup all-purpose flour unbleached
• 2 tbsp sugar
• 1/4 tsp salt
• 1/2 cup cold butter
• 2-3 cups rhubarb chopped in 1/2" pieces
• 3 eggs lightly beaten
• 1 1/2 cups sugar
• 1/2 cup light cream or half & half
• dash salt
• 2 tsp confectioner's sugar optional

Instructions

• Preheat oven to 350 degrees F. Prepare crust: mix together flour, sugar, and salt in a medium mixing bowl. Cut in butter with a pastry blender or fork until the mixture resembles fine crumbs.
• Pat crust mixture into the bottom and sides of an 11×7" pan. Crust should come at least 1" up the sides of the pan.
• Line crust with pieces of chopped rhubarb. Use enough for a single layer of rhubarb pieces.
• Prepare custard: in a mixing bowl, lightly beat 3 eggs. Stir in sugar, salt, and light cream. Pour the custard mixture over rhubarb.
• Bake for 50-60 minutes, until the center is set and the edges begin to brown. Cool pan on a wire rack. Chill for at least 2 hours before serving. Dust with confectioner's sugar just before serving, if desired.

Notes

You may use fresh or frozen rhubarb for this recipe.

To prepare in a 13×9″ pan: press crust mixture into bottom of pan and 1/2″ up sides. You will need more rhubarb, at least 3 cups. Bake for 45 minutes.

I love waking up to a warm, comforting breakfast on chilly mornings. But I don’t always have time to prepare something fancy, especially on weekdays. That’s why this overnight baked oatmeal is a perfect choice when you need to feed your family something filling and nutritious that doesn’t take much time to prepare. Just take it out of the refrigerator and pop it in the oven when you get up, and enjoy a delicious breakfast in less than half an hour!

If you have some time to spare in the morning, you can still mix it up while the oven is heating. The batter is very simple, and it only takes a few minutes to stir everything together.

Best of all, you can change up the flavors very easily. I adapted an Amish recipe for a simple baked oatmeal, and added fruit and spices. You can use peaches instead of apples, dried fruit instead of fresh, maple extract instead of vanilla… whatever strikes your fancy!

I hope your family enjoys this warm, cozy breakfast as much as mine does. Be sure to serve it with plenty of milk and cream for extra protein and creamy goodness!

If you have a picky eater who doesn’t like the texture of oatmeal cooked on the stove, try this baked oatmeal recipe! It’s crumbly rather than sticky and mushy, so your picky eater might just love it!

Method

Melt the butter in a microwave or on the stovetop. Cool slightly and pour into a large mixing bowl before adding the brown sugar and eggs. Mix thoroughly and set aside.

In another bowl, combine the quick oats, salt, baking powder, and spices. You can use cinnamon alone, or with nutmeg, or go all out and add cloves and ginger as well! If you do choose to use more spices, stick to 1/4 teaspoon of each additional spice. Stir well to evenly distribute the spices.

You can certainly substitute regular rolled oats for the quick oats if you are preparing the oatmeal the night before. Regular rolled oats don’t work so well if you prepare the oatmeal right before baking, because they don’t have as much time to soak up liquid, and the resulting texture is a bit chewy.

Pour the oat mixture into the butter mixture and stir well to combine. Add the milk and vanilla extract, if desired.

If you are mixing this up at night, use 1-1/3 cups of milk. If you are mixing it in the morning just before baking, use only 1 cup of milk. The reason is that the oats will soak up more liquid as they sit, so the oatmeal will dry out too much if you leave it overnight with only 1 cup of milk.

Last, mix in the chopped apple pieces. Feel free to add some chopped nuts if you like; 1/2 cup should be enough.

Butter a 13×9″ baking dish. Pour the oatmeal mixture into the dish and cover tightly with plastic wrap. Refrigerate overnight.

In the morning, preheat your oven to 350 degrees F. Remove the plastic wrap from the baking dish. Bake uncovered for 25-30 minutes, until the center is set and the edges are just beginning to brown.

Serve warm with milk and cream. You can serve this apple cinnamon baked oatmeal straight from the oven; the milk or cream poured over the oatmeal will cool it enough for even the littlest mouths!

For more cozy and comforting recipes, try this Best Banana Bread or Cranberry Sweetheart Scones!

Enjoy!

~Kimberly

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Overnight Apple Cinnamon Baked Oatmeal

Warm, spicy apples and cinnamon mixed with oatmeal in a make-ahead dish you prepare the night before makes this comforting breakfast easy as pie!

Prep Time10 minutes mins

Cook Time25 minutes mins

Refrigeration8 hours hrs

Total Time8 hours hrs 35 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Apple, Cinnamon, Oatmeal

Servings: 8

Author: kimberly

Ingredients

• 1/2 cup butter melted
• 2/3 cup brown sugar
• 2 eggs
• 3 cups quick oats
• 2 tsp baking powder
• 1 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg optional
• 1-1/3 cup milk
• 1 tsp vanilla extract optional
• 1 small tart apple peeled and chopped

Instructions

• Combine melted butter and brown sugar in a large mixing bowl. Add eggs, stirring well to combine.
• In another bowl, combine oats, baking powder, salt, cinnamon, and nutmeg if desired. Mix thoroughly.
• Pour oat mixture into butter mixture, stirring well. Add milk and vanilla extract, if desired.
• Stir in the chopped apple pieces.
• Butter a 13×9" baking pan. Pour oatmeal mixture into the pan. Cover tightly with plastic wrap and refrigerate overnight.
• In the morning, preheat your oven to 350 degrees F. Bake the oatmeal uncovered for 25-30 minutes, until the center is set and edges are just beginning to brown.
• Serve warm with milk and cream.

Notes

You may substitute regular rolled oats for quick oats if you prepare this the night before.

If you are preparing this dish in the morning, reduce milk to 1 cup.