Homemade Organic Apple Cinnamon Muffins with Streusel

For the Muffins:

Here’s What You’ll Need:

  • 7 Tbsp. [1 stick minus 1 Tbsp.] organic pasture butter, at room temperature
  • 3/4 cup organic cane sugar
  • 2 large organic pasture eggs
  • 2 1/4 cups organic unbleached white flour, PLUS 2 Tbsp. for dusting shredded apple
  • 4 tsp. Homemade Baking Powder
  • 1/2 tsp. Real Salt
  • 1 cup grass-fed organic whole milk
  • 1-1/2 tsp. Homemade Organic Vanilla Extract
  • 1-1/2 cups shredded organic tart apples (such as organic Granny Smith)
  • 1-2 tsp. organic 100% lemon juice

Here’s How I do it:

  1. Preheat the oven to 375° Fahrenheit.
  2. In the bowl of an electric mixer on medium speed, cream together the butter and sugar until light and fluffy.
  3. Core each apple, then shred and combine with lemon juice; Set aside.
  4. Once the butter and sugar are creamed, add each egg into the electric mixer separately and mix well in between.
  5. In a separate mixing bowl, stir the flour, salt and baking powder together.
  6. Add the dry ingredients to the wet ingredients in two segments, alternating with the milk and vanilla.
  7. Stir until just evenly moistened.  The batter will be slightly lumpy.
  8. Combine the shredded apple and 2 Tbsp. flour until well coated.
  9. Using a large spatula, fold in the shredded apples until just evenly distributed, no more than a few strokes.  Take care not to break up the fruit.  Do not overmix.
  10. Spoon the batter into each muffin cup, filling it level with the cup.
  11. Bake for about 12 minutes.
  12. Remove from the oven.
  13. Sprinkle each muffin with streusel.
  14. Place back into the oven and bake until golden, dry and springy to the touch, approximately an additional 8 – 13 minutes.  A toothpick inserted to the center of the muffin should come out clean.
  15. Place the muffins on a wire rack to cool for 5 minutes.  Serve warm or at room temperature.
  16. Enjoy!

For the Streusel:

  • 1/2 cup organic unbleached white flour
  • 2 Tbsp. organic cane sugar
  • 2 Tbsp. organic light brown sugar, packed
  • 1/4 tsp. organic ground cinnamon
  • 2 Tbsp. organic pastured butter, cut into small pieces

Here’s How I do it:

  1. Mix together the flour, sugar, light brown sugar, and cinnamon in a small mixing bowl.
  2. Using a pastry cutter or your fingers, cut the butter into the mixture just until coarse crumbs form.
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Homemade Organic Copycat Kraft Fresh Take Twice Baked Potatoes

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat oven to 400° Fahrenheit.
  2. Take 1/4 cup of breadcrumb mixture and set aside in a small bowl; Combine the remainder of the breadcrumb mixture and cheese mixture in a medium bowl and set aside.
  3. Rinse potatoes thoroughly in cold water.
  4. Place the potatoes directly onto the oven rack.
  5. Bake potatoes at 400° Fahrenheit for 1 hour; Remove from oven and set temperature to 375° Fahrenheit.
  6. Carefully cut the potatoes in half while trying not to rip the skin.
  7. Scoop the insides of the potato out and place it into a medium mixing bowl.
  8. Place the butter, milk, sour cream and Fresh Take mixture (not the saved breadcrumbs, leave those to the side for now) into a large mixing bowl and stir well to thoroughly combine.
  9. Carefully scoop the mashed potato mixture back into the formed shells.
  10. Top with remaining breadcrumb mixture.
  11. Bake for 20 minutes, or until heated through.
  12. Enjoy!

Homemade Organic Hamburger Helper Bacon Cheeseburger

Here’s What You’ll Need:

Here’s How I do it:

  1. In a deep frying pan with lid, cook the bacon until crispy; Reserve the bacon grease in the pan, remove the bacon from the pan, cut it into small pieces, and set aside.
  2. If using Homemade Organic Freezer Beef Mix or Homemade Organic Freezer Ground Pork Mix:  Pour 1/2 cup water into a deep frying pan with lid; Add the frozen meat mix and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover, then add the mushrooms (if using), tomatoes, and garlic; Break up the frozen chunks into smaller pieces. Cover and simmer for an additional 5 minutes.  Proceed with step 5.
  3. Brown the meat in the frying pan used for the bacon until halfway done.
  4. Add the tomatoes, onions, mushrooms (if using) and garlic, then saute with the ground meat for 6 to 7 minutes until the onions are clear.
  5. Pour in the beef stock, vegetable stock, whey and milk.
  6. Add the macaroni or cavatelli, stir well.
  7. Stir in the salt, pepper, turmeric, and cayenne (if using).
  8. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 16-22 minutes; Stir occasionally.
  9. Stir in the cheddar, ricotta and blue cheeses, allowing them to melt into the dish.
  10. Enjoy!

Homemade Organic Strawberry Vanilla Overnight Oats

This is a great on-the-go breakfast when placed into a wide mouth pint Mason jar secured with a lid.

Here’s What You’ll Need:

Here’s How I do it:

  1. Combine all ingredients into a wide mouth pint Mason jar; Stir until well combined.
  2. Cover the jar with a tight fitting lid.
  3. Refrigerate overnight.
  4. Yields one serving.
  5. Enjoy!

Homemade Organic Hamburger Helper Ultimate Creamy Stroganoff

Here’s What You’ll Need:

  • 1 lb. grass-fed organic ground beef; OR 1 pint Homemade Organic Freezer Ground Beef Mix
  • 1 Tbsp. organic home rendered tallow (rendered beef fat)
  • 1/4 cup diced organic tomatoes
  • 1/2 cup diced organic yellow onion
  • 1 cup sliced organic mushrooms
  • 1/4 cup diced organic green bell pepper (optional)
  • 2-3 organic garlic cloves, minced
  • 3/4 cups Homemade Organic Beef Stock
  • 1/2 cup Homemade Organic Mushroom Stock; OR Homemade Organic Vegetable Stock
  • 1-1/2 cups grass-fed organic whole milk
  • 1/4 cup Homemade Organic Sweet Whey (not powdered)
  • 1/2 cup organic sour cream
  • 1/4 cup organic heavy cream
  • 3 cups wide organic egg noodles
  • 2 tsp. Real Salt
  • 1 tsp. organic dried parsley flakes
  • 1 tsp. Homemade Organic Ground Beef Seasoning, optional
  • 1/2 tsp. freshly ground organic peppercorn blend
  • 1-1/2 tsp. organic Nama Shoyu (soy sauce)
  • 1-1/2 tsp. organic Worcestershire sauce (optional; Annie’s recommended)

Here’s How I do it:

  1. If using Homemade Organic Freezer Beef Mix:  Pour 1/4 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen beef mix, tomatoes, (bell pepper, if using) and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the garlic along with the tallow.  Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the beef and tallow in a saucepan until halfway done.
  3. Add the tomatoes, onions (and bell pepper, if using) then saute with the ground beef for 5 minutes; Add the garlic and saute until the beef is brown and the onions are clear.
  4. Pour in the beef stock, mushroom or vegetable stock, whey, heavy cream and milk.
  5. Add the wide egg noodles and stir well
  6. Mix in the parsley flakes, tarragon (if using), salt and pepper.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 18-22 minutes.
  8. Stir in the soy sauce, Worcestershire sauce, and sour cream while allowing them to melt into the dish.
  9. Enjoy!

 

Homemade Organic Hamburger Helper Ultimate Fiesta Nacho

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Beef Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen beef mix, tomatoes, bell pepper, and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the garlic.  Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the beef in a saucepan until halfway done.
  3. Add the tomatoes, bell peppers and onions; Saute with the ground beef for 5 minutes; Add the jalapenos and garlic then saute until the beef is brown and the onions are clear.
  4. Pour in the beef stock, vegetable stock, whey, heavy cream and milk.
  5. Add the fusilli pasta, stir well
  6. Stir in the salt, chili pepper powder, parsley or cilantro flakes. paprika, turmeric and rosemary until well blended.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 18-22 minutes.
  8. Stir in the cheddar, ricotta and Pecorino Romano and Parmigiano Reggiano cheeses and allow them to melt into the dish.
  9. Garnish with sprigs of organic fresh parsley, if desired.
  10. Enjoy!

 

Homemade Organic Confetti Casserole Topping

Here’s What You’ll Need:

  • 1 cup organic unbleached white flour
  • 2 tsp. Homemade Baking Powder
  • 1/2 tsp. Real Salt
  • 1 cup shredded organic cheddar cheese
  • 2 organic pasture eggs, slightly beaten
  • 1/2 cup grass-fed organic whole milk
  • 1 Tbsp. finely chopped organic green bell pepper
  • 1 Tbsp. finely chopped organic red bell pepper

Here’s How I do it:

  1. In a mixing bowl, combine the flour, baking powder and salt.
  2. Add the cheese, eggs, milk green pepper, red pepper and mix until well blended.
  3. Use as a topping for casseroles.
  4. Enjoy!