Breakfast & Brunch

ULTIMATE Muffins

Fruititude Explosion Muffins

Serves 24 Muffins

½ cup (1 stick) Butter, room temperature

1 cup Sugar

2 Eggs

1 teaspoon Vanilla Extract

1 Orange, Zest and Juice

1 Tablespoon Baking Powder

1 teaspoon Salt

3 cups Flour

1 cup Milk

3 cups Assorted Fruit, frozen

1 Apple, small dice

1 Pear, small dice

Topping

1 Tablespoon Sugar

1/2 teaspoon Ground Cinnamon

Preheat the oven to 375 degrees

In a mixing bowl, add Butter and Sugar and begin to blend using a mixer until the mixture is light and airy.
Add Eggs, Vanilla Extract, Orange Juice, and Zest and blend again.
Add the Baking Powder and Salt and blend.
At this point, add the Flour one cup at a time alternating with adding the Milk one-third of a cup at a time.
Once all the ingredients are well incorporated, add all the Fruit and mix to evenly distribute.
Using a lined muffin tin, evenly distribute the Fruit Batter into each lined tin.
Sprinkle the Cinnamon Sugar mixture on top of each of the muffins.
Bake the muffins for 30 minutes or until the center is cooked
Enjoy! Make sure to cool the muffins before eating as the fruit inside is very hot.

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Shyreece Pompey

Christian Author & Founder of Queen of Overcome

www.QueenofOvercome.weebly.com

Coffee Cake is PERFECT with coffee and what better time of year to enjoy this EASY Fall Recipe. Fall is the PERFECT time for Coffee Cake as the autumn spices penetrate the air as you bake this EASY Coffee Cake.

Easy Fall Coffee Cake

Yields 9 Pieces (8×8 pan)

Wet Ingredients

½ cup (1 stick) Butter, softened

1 cup Sugar

2 Eggs

1 cup Sour Cream

¼ cup Milk

1 Tablespoon Vanilla Extract

Dry Ingredients

2 cups Flour

1 Tablespoon Baking Powder

½ teaspoon Baking Soda

1 teaspoon Salt

¼ teaspoon Allspice

¼ teaspoon Mace

Streusel Topping

1 ½ cups Pecans, chopped

½ cup Brown Sugar

¼ cup Flour

4 Tablespoons Butter, melted (**Brush pan first with some of the butter)

2 teaspoons Cinnamon

Preheat oven to 350 degrees

Butter the inside of the 8 x 8 baking pan with some of the melted butter. Set aside until ready.
In a bowl, add Butter and Sugar, and using a beater, begin to cream the Butter and Sugar until they become light and fluffy.
Add Eggs until well incorporated.
Add Sour Cream, Milk, and Vanilla Extract. Blend until the wet ingredients are smooth.
Begin to all the dry ingredients into the wet ingredients and continue to blend until all the ingredients are well incorporated. Set aside.
In a small bowl, add all the streusel toppings and mix to evenly distribute all the ingredients. Set aside.
In the buttered 8 x 8 pan, add ½ of the batter and evenly spread.
Place ½ of the Streusel topping on top of the batter and evenly spread.
Add the remaining batter and evenly spread.
Add the remaining Streusel topping to the top of the batter, evenly spread, and gently press the topping into the batter.
Place the Coffee Cake in the preheated oven and bake for 50 – 60 minutes or until the center of the cake test clean with a toothpick.
Cool before cutting into the cake.
Enjoy your piece of coffee cake with a great cup of coffee!

Easy Ratatouille

Ratatouille is a classic stew made from the summer harvest of vegetables. This is a perfect meal as everything is made in one pot. Easy Ratatouille is a colorful combination of tomatoes, eggplant, garlic, onion, zucchini, bell pepper, and fresh herbs. A perfect way to display your garden harvest. Ratatouille can be served in so many ways. It can be the main meal, served as a side dish with grilled steak, oven-roasted chicken, used as a filler for crepes, omelets, or just a fantastic-tasting vegetarian dish with a side of fresh bread. The possibilities are endless.

Easy Ratatouille

Serves 4 – 6

Olive Oil, as needed

4 Small Zucchini. cubed

2 Small Eggplants, cubed

4 Large Ripe Tomatoes, seeded and cubed

1 Onion, diced

2 Bell Peppers, cubed

3 Garlic Cloves, minced

1 Tablespoon Tomato Paste

1/2 Cup Liquid, i.e. Broth, Wine Or Water

Optional

Capers

Kalamata Olives

Fresh Herbs, i.e. Basil, Oregano, Parsley

In a sauté pan over medium-high heat, add 2 tablespoons olive oil. Add zucchini to the sauté pan with some salt. Cook for about 5 minutes. Once the zucchini is cooked, place it in a large bowl and return the sauté pan back to the stove.
Repeat this process for the Eggplant and Tomatoes.
Add a little bit of Olive Oil, Onions, Garlic, and Salt to the sauté pan. Cook for a couple of minutes and then add the Bell Peppers. Continue cooking for about 5 minutes.
Add Tomato Paste and cook for a minute or so to evenly incorporate throughout the vegetables.
Add the rest of the cooked vegetables and add to the sauté pan. Gently stir to evenly incorporate and continue to finalize the cooking process for a few more minutes. Taste for Salt and Pepper.
When ready to serve, add to your plate and garnish.

Peach Cobbler

Fresh peaches make for the best cobbler. This cobbler topping is a dense biscuit dough topping that is perfect for soaking up all the bubbly peach juices. To keep this recipe easy, just leave the peel on the peaches. You are going to be amazed how easy, using only one bowl and no special equipment needed to make this delicious dessert.

Peach Cobbler

Serves 6 – 8

Peach Filling

2 ½ lb Fresh Peaches, about 8-10 medium peaches, diced

1/3 cup Brown Sugar

1 Tablespoon Lemon Juice

1 Tablespoon Vanilla Extract or ½ teaspoon Vanilla Paste

1 teaspoon Cornstarch

¼ teaspoon Salt

Peach Cobbler Topping

1 1/3 cup Flour

2 Tablespoon Sugar

1 teaspoon Baking Powder

½ teaspoon Cinnamon

¼ teaspoon Nutmeg

¼ teaspoon Baking Soda

¼ teaspoon Salt

½ cup Cold Butter, grated

1.4 cup Milk

Preheat the oven to 375 degrees

In a large bowl, place all the Peach Filling ingredients and mix until all ingredients are well incorporated.
Place the peaches in a buttered 8 x 8 baking dish. Set aside.
Using the same bowl that the peach filling was in, add all the dry ingredients for the Peach Cobbler Topping.
Add grated Butter and evenly coat with the flour mixture. Note: if you do not grate the butter, cut it into small pieces and break up the butter pieces in the flour until an oatmeal texture is achieved.
Add Milk into the flour mixture and mix until a shaggy dough forms.
Place the topping mixture on top of the peaches and evenly spread the mixture.
Place in the oven and bake for 45 – 50 minutes or until the topping is golden brown and the peach juices are bubbling.
Let cool before serving for about 20 – 30 minutes.
Top with ice cream or sweetened whipped topping.

Caramel Apple Cake

This EASY Apple Cake topped with Caramel Sauce is the perfect cake for the fall or winter. The cake is tender and moist with a crisp butter topping. Drizzled with a decadently sweet caramel sauce that pairs perfectly with the apples. A NEW favorite fall dessert!!!

Topping

½ cup Flour

½ cup Sugar

½ teaspoon Cinnamon

¼ teaspoon Nutmeg

¼ teaspoon Clove Pinch of Salt

4 Tablespoons Butter, melted

1. Place all dry ingredients in a bowl and whisk to evenly combine.

2. Add butter and mix until all incorporated. Set aside.

Cake

½ cup Butter, room temperature

½ cup Sugar

2 Eggs

1 teaspoon Vanilla Extract

½ cup Milk

½ cup Sour Cream

2 cup Flour

1 Tablespoon baking Powder

½ teaspoon Salt

1 teaspoon Cinnamon

¼ teaspoon Nutmeg

¼ teaspoon Cloves

2 Apples, diced into small pieces

Optional: Caramel Sauce

Preheat oven to 350 degrees

1. In a mixing bowl, add Butter and Sugar and beat until light and fluffy.

2. Add in Eggs and Vanilla Extract and continue to combine.

3. Mix in Milk and Sour Cream until well incorporated.

4. Add all dry ingredients and continue to mix until completely combined.

5. Fold in apples until evenly distributed.

6. Pour the apple cake batter in a greased and lined 8 x 8 pan.

7. Smooth the top of the cake and evenly place the butter topping on top.

8. Cook for 45-50 minutes or until a cake tester comes out clean.

9. Cool the cake completely before drizzling the Caramel Sauce on top.