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Ever hear of an Icon muffin? You have now - it goes well with a cup of coffee

Posted by Fred Steiner on Sunday, December 8, 2013

Here’s an easy muffin that goes with the holidays and coffee, too.

It’s the Icon’s variation of Spice Chocolate Muffins from a cookbook called “Muffins.” We toned down the sugar and chocolate chips from the original recipe and it still creates pretty sweet muffins.

This recipe made 14 large muffins.

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Joyce Cook's buttermilk pie, a great after-Thankgiving pie

Posted by Eli Garmon on Thursday, November 28, 2013

Buttermilk Pie
From Joyce Cook, Ada - Liberty National Bank Cookcook

1/2 cup soft butter
3 Tbsp. flour
1 cup buttermilk*
2 cups sugar
3 eggs, slightly beaten
1 tsp. vanilla
Cream the butter and sugar. Add flour and eggs. Beat well. Add buttermilk and vanilla. Pour into 9-inch uncooked pie shell. Bake at 350 degrees for 50 to 60 minutes.
*Icon suggested substitute: If you don't have buttermilk, add 1 tablespoon of vinegar to 1 cup of milk.

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Iconic Bakery: Easy lunchbox cookies

Posted by Fred Steiner on Wednesday, November 6, 2013

Lunchbox Cookies
Recipe by Sarah Hartlzer, mother of Emma and Sam
At Bluffton Child Development Center

2 c flour
1/2 tsp salt
1 c shortening
1 c white sugar
1 c brown sugar
2 c rolled instant oats
1 tsp baking soda
1/2 tsp baking power
2 eggs
1 tsp vanilla
1/2 pkg semi sweet chocolate chips
1/2 pkg milk chocolate chips

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Iconic Bakery: Paul's Strombolli

Posted by Fred Steiner on Wednesday, October 9, 2013

Paul's Stromboli
From Liberty National Bank Cookbook
Submitted by Amy Vermillion, Ada

1 tube refrigerated pizza dough
1/2 pound deli ham slices
1 package pepperoni
1 jar pizza sauce
1 package mozzarella cheese

Roll dough out to rectangle shape. Spread pizza sauce over all of the dough. Place ham, pepperoni and cheese on half of the dough. Fold dough over, pinch all sides closed.

Bake at 350 for 30 minutes.

 

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Squash and apple bake - a great seasonal side dish

Posted by Fred Steiner on Monday, September 30, 2013

Squash and Apple Bake
(Provided by the Bluffton University Nutrition Association)

2 lb. butternut, acorn squash
2-3 apples
1/2 cup brown sugar
1/4 cup butter or margarine
1 Tbsp. flour
1 tsp. salt
1/4 cup chopped pecans (optional)
Add nutmeg and cinnamon to taste

1 - Cut the end of the squash and peel. Peel and core the apples. Cut the squash and apples into 1 inch cubes and place in casserole dish.

2 - Combine remaining ingredients except pecans and spread over squash and apples. Top with chopped nuts if desired.

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Iconic Bakery: Care for a 5-minute chocolate mug cake?

Posted by Fred Steiner on Thursday, September 19, 2013

Bluffton's newest cookbook is from an institution with the youngest residents. Bluffton Child Development Center released "Kitchen Classics" cookbook this fall. Copies are available at the Center for $12.

The book has 84 pages of recipes plus an index of recipes and additional information like ingredient substitutions, counting calories, and even napkin folding.

All recipes are from students (with help from their parents).

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