My Recipes https://bethrhea.com Thu, 16 Oct 2025 16:35:14 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://bethrhea.com/wp-content/uploads/2020/03/fav.png My Recipes https://bethrhea.com 32 32 Pancakes https://bethrhea.com/pancakes-3/ Thu, 16 Oct 2025 16:35:14 +0000 https://bethrhea.com/?p=1054 1 1/2 cups AP Flour
1 Tbsp Baking Powder
1 Tbsp Sugar
1/4 tsp. Salt
1 1/4 cups Milk
3 Tbsp Butter. melted
1 Egg

]]> Angel Biscuits https://bethrhea.com/angel-biscuits/ Tue, 26 Nov 2024 17:29:00 +0000 https://bethrhea.com/?p=1001 1/2 cup warm water (100-110)
1 (1/4 oz.) envelope Active Dry Yeast
1 tsp. Sugar

5 cups AP Flour
3 Tbsp. Sugar
5 tsp. Baking Powder
1 tsp. Baking Soda
1 1/2 tsp. Table Salt

1/2 cup Butter, cold and cubed
1/2 cup Butter, melted and divided
1/2 cup Shortening, cubed
2 cups Buttermilk

  1. Stir together the water, yeast, and 1 tsp. sugar in a small bowl and let stand 5 min.
  2. Stir together flour, 3 Tbsp. sugar, baking powder, salt, and baking soda.
  3. Cut the cold butter and shortening into the flour mixture until crubmly.
  4. Add yeast mixture and buttermilk to the flour mixture, stirring just until dry ingredients are moistened.
  5. Cover bowl with plastic wrap and chill 2 hours. It can be stored in the fridge up to 5 days.
  6. Preheat oven to 400.
  7. Turn dough out onto a lightly floured surface and knead three or four times.
  8. Gently roll dough into a 3/4 inch thick circle and fold dough in half; repeat.
  9. Cut with a 2in. round biscuit cutter.
  10. Place rounds, with sides touching, in a 10 or 12in cast-iron skillet or on a parchment lined baking sheet.
  11. Brush biscuits with 2 Tbsp. melted butter.
  12. Bake at 400 for 15-20 min or until golden brown.
  13. Brush with remaining butter and serve.

]]> Morning Glory Muffins https://bethrhea.com/morning-glory-muffins/ Mon, 15 Apr 2024 20:36:28 +0000 https://bethrhea.com/?p=976
  • 1 cup/120 grams AP Flour
  • ¾ cup/85 grams Whole-Wheat Flour
  • 1½ tsp. Cinnamon
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Salt
  • ¾ cup/177 milliliters Whole Milk
  • ¾ cup/160 grams packed Brown Sugar
  • 2 Eggs
  • ¾ cup/90 grams shredded Carrot, (from 2 medium carrots)
  • ½ cup/77 grams shredded Apple, (from 1 medium apple)
  • ½ cup/57 grams unsweetened shredded Coconut, toasted
  • ¾ cup/90 grams finely chopped Walnuts, toasted
    1. Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
    2. In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, and walnuts into the wet mixture. Stir in the melted coconut oil.
    3. With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups.
    4. Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

    ]]>         Blueberry Muffins https://bethrhea.com/blueberry-muffins-2/ Sat, 23 Mar 2024 15:26:32 +0000 https://bethrhea.com/?p=967
  • ½ c. softened Butter
  • 1¼ c. Sugar
  • 2 Eggs
  • 1 tsp. Vanilla
  • 2 c. Flour
  • ½ tsp. Salt
  • 2 tsp. Baking Powder
  • ½ c. Milk
  • 2 c. Blueberries, washed, drained and picked over
  • 3 tsp. Sugar

    • Directions:

    1. Preheat the oven to 375.
    2. Cream the butter and sugar until light.
    3. Add the eggs, one at a time, beating well after each addition.
    4. Add vanilla.
    5. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
    6. Crush ½ cup blueberries with a fork, and mix into the batter.
    7. Fold in the remaining whole berries gently with a spatula.
    8. Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
    9. Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

    Note: Next time I make these I plan to add lemon zest to the batter.

    ]]>         Paige’s Banana Muffins https://bethrhea.com/paiges-banana-muffins/ Sun, 12 Nov 2023 22:19:17 +0000 https://bethrhea.com/?p=943 In a mixer, start with wet ingredients. 

    2 ripe Bananas
    1 Egg
    1/2 cup Oil
    1/2 cup Vanilla Yogurt or Buttermilk
    1 tsp Vanilla

    In a separate bowl mix dry ingredients:

    1 3/4 cup King Arthur AP Flour
    3/4 cup Sugar
    1 tsp. Baking Powder
    1 tsp. Baking Soda
    1/2 tsp. Salt
    Cinnamon to taste

    Add dry ingredients to wet ingredients until mixed. Add chocolate chips. Then spoon into 12 lined muffin cups and bake at 350 degrees for 20-25 minutes. 

    Notes:

    If you prefer to substitute honey for sugar, just add the honey into the wet ingredients but be sure to use yogurt instead of buttermilk if you make that substitution or they will be runny.

    These muffins freeze well. Just place on the counter, covered, overnight and they will be thawed and ready to eat in the morning.

    Cooked muffins eaten later on will benefit from a few minutes in the microwave to soften up the chocolate chips.

    ]]>         Pumpkin Donut Muffins https://bethrhea.com/796-2/ Fri, 22 Oct 2021 13:07:04 +0000 http://bethrhea.com/?p=796

    INGREDIENTS

    for the donut muffins:

    • 1 3/4 cup all-purpose flour
    • 2 tsp. baking powder
    • 1 tsp. ground cinnamon
    • 1/2 tsp. salt
    • 1/3 tsp. ground nutmeg
    • pinch of ground cloves
    • 3/4 cup pumpkin purée
    • 1/2 cup dark brown sugar
    • 1/2 cup milk, room temperature
    • 2 egg whites, room temperature
    • 6 T melted coconut oil
    • 1 tsp. vanilla extract

    for the cinnamon sugar topping:

    • 6 T butter
    • 2/3 c granulated sugar
    • 3 tsp. ground cinnamon

    INSTRUCTIONS

    1. Preheat the oven to 350°F.
    2. In a small bowl, add the flour, baking powder, spices, and salt. Whisk to combine and set aside.
    3. In a medium bowl, add the pumpkin purée, brown sugar, milk, egg white, oil, and vanilla. Whisk until well blended and smooth.
    4. Add the flour mixture to the pumpkin mixture and stir just until combined, being careful not to over mix the batter.
    5. Divide the batter evenly among the muffin wells in the prepared muffin pan.
    6. Bake the donut muffins until they become domed on top and a toothpick inserted into the center of a muffin comes out clean, about 22 minutes for regular-sized donut muffins.
    7. In a small bowl, melt the butter. Set aside.
    8. In another small bowl, add the sugar and cinnamon and whisk to combine.
    9. Working one at a time, dip each donut muffin in the butter, coating all sides and allowing excess butter to drip off, then roll each donut muffin in the cinnamon sugar mixture, once again coating all sides. Serve immediately or store (see storage tips below).

    NOTES

    Storage: Pumpkin spice donut muffins are best enjoyed fresh on the same day they are made. Donut muffins that are coated in the cinnamon sugar topping can be stored in an airtight container at room temperature for up to 1 day. If you wish to store the donut muffins for longer, do not coat the muffins in the cinnamon sugar mixture until the day you plan to eat them.

    ]]>         White Chocolate Scones https://bethrhea.com/white-chocolate-scones/ Sun, 12 Sep 2021 16:09:56 +0000 http://bethrhea.com/?p=783

    Ingredients:

    • 2 1/2 cups all-purpose flour
    • 2 tablespoon granulated sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon kosher salt
    • 12 tablespoons cold salted butter, shredded (just like cheese)
    • 3/4 cup buttermilk
    • 1 large egg, beaten
    • 1/2-1 cup white chocolate chips

    Glaze:

    • 1/4 cup whole milk
    • 2 tablespoons butter
    • 1 teaspoon vanilla extract
    • 1-2 cups powdered sugar to your taste

    Instructions

    1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
    2. Freeze the butter for 10-15 minutes, then shred on a box grater, just as you would cheese. Lightly separate, keep the butter COLD
    3. In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Add the butter and toss with the flour. Add the buttermilk and egg. Mix until just combined, being careful not to over-mix. Fold in the white chocolate chips.
    4. Turn the dough out onto a floured surface. Pat into a 1-inch thick round shape. Now cut the dough like pizza slices. Place on the prepared baking sheet. Bake until golden brown, 20-22 minutes.
    5. Meanwhile, make the glaze. Warm the milk and butter in a small saucepan set over medium heat until steaming, about 3-5 minutes. Stir in the vanilla and powdered sugar, adding more to your taste.
    6. Serve the scones warm, drizzle with the glaze.

    ]]>         Peanut Butter Oatmeal Breakfast Cookies – Gluten Free https://bethrhea.com/peanut-butter-oatmeal-breakfast-cookies/ Sun, 07 Mar 2021 20:39:50 +0000 http://bethrhea.com/?p=645

    INGREDIENTS

    1 cup organic chunky peanut butter
    1 cup brown sugar
    2 eggs
    2 1/2 cups gluten-free rolled oats
    1 teaspoon baking soda

    The next time I make these I plan to add wheat germ and flax seeds. Any healthy add-in that you like would probably work.  Also, honey would work in place of brown sugar.

    DIRECTIONS

    1. Preheat oven to 350°F.
    2. In a small bowl, use an electric mixer to cream peanut butter and brown sugar until fluffy. Beat in the egg.
    3. Add rolled oats and baking soda to creamed mixture, and mix well.
    4. Line 2 baking sheets with a Silpat mat or parchment paper.
    5. Roll dough into 2-inch balls, and press to flatten on the cookie sheet.
    6. Bake for 8 minutes or until the cookies turn slightly brown.
    7. Cool cookies on a rack, and store leftovers in an airtight container.

     

    ]]>         Pancakes https://bethrhea.com/pancakes-2/ Fri, 05 Jun 2020 21:39:20 +0000 http://www.bethrhea.com/?p=512 Ingredients:

    1 1/2 cups AP flour
    3 1/2 tsp. Baking Powder
    1 tsp. Salt
    1 Tbsp. Sugar, white
    1 1/4 cups Milk
    1 Egg
    3 Tbsp. Butter, unsalted

    Directions:

    First, let your egg and milk set at room temperature.

    Measure out dry ingredients into a bowl and then sift twice. Set aside.

    Next, get another bowl for your wet ingredients. Lightly beat your egg, then add the melted butter and milk, respectively, beating lightly between each addition. Be careful not to overbeat your egg!

    Add wet ingredients to your dry ingredients.

    ]]>         Cinnamon Coffee Cake https://bethrhea.com/cinnamon-coffee-cake/ Tue, 28 Jan 2020 15:19:52 +0000 http://www.bethrhea.com/?p=490 2 1/4 cup plain flour
    1 cup brown sugar
    3/4 cup white sugar
    3/4 cup oil
    1 1/2 tsp cinnamon
    1 1/2 tsp ginger
    1/2 tsp salt

    Combing above ingredients. Set aside 1/2 cup of mixture in a small bowl and add 1/2 cup nuts and 1/2 tsp more cinnamon. Set it aside to be used as the crumb topping later.

    1 cup buttermilk
    1 egg
    1 tsp baking powder
    1 tsp baking soda

    Add these ingredients to the first mixture and stir. Pour batter into a greased 9×13 pan. Sprinkle with the crumb topping that was set aside earlier. Bake at 350 degrees for 35 minutes.

    ]]>