Cookbooks and Recipes
Magnolia
House Recipe Book
Our easy-to-use, spiral bound book of favorite Magnolia House
recipes.
$25.00 plus shipping and handling.
Peach Muffins
Makes 12
- 1½ cups flour
- 1 cup sugar
- ½ tsp baking soda
- ¾ tsp salt
- 2 eggs
- ½ cup vegetable oil
- ½ tsp vanilla extract
- ⅛ tsp almond extract
- 1¼ cup chopped fresh or frozen peaches
- 1¼ cup sliced almonds
In a large bowl combine flour, sugar, baking soda, and salt. In a
medium bowl combine eggs, vegetable oil, vanilla extract, and almond
extract. Stir egg mixture into dry ingredients, mix until just
blended. Stir in peaches.
Spoon batter into a prepared muffin pan,
filling each cup about half full. Top each with sliced almonds. Bake
at 350F for 20 – 25 minutes.
Italian Scrambled Eggs
Makes 4 Servings
- 3 Tbsp unsalted butter
- 4 thin slices prosciutto, chopped
- 8 eggs
- 1 tsp Italian seasoning
- ½ cup mozzarella cheese
- ¼ cup parmesan cheese
- Pepper to taste
In a large nonstick skillet, melt 2 tablespoons of the butter.
Add the prosciutto and cook over moderate heat, stirring
occasionally, until lightly browned, about 5 minutes.
In a bowl, add
the eggs, Italian seasoning, mozzarella, and pepper, whisk to blend.
Melt the remaining butter in the skillet with the prosciutto; add
the egg mixture. Cook over moderately high heat stirring until soft
scrambled. Remove from the heat, serve and top with parmesan cheese.
Strawberry Pancakes
Makes 1 dozen 4-inch Pancakes
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 Tbsp sugar
- ¼ tsp salt
- 3 Tbsp unsalted butter, melted
- ½ cup ricotta cheese
- ¾ cup milk
- 1 egg, separated
- Grated zest of 1 lemon
- ¾ cup thinly sliced fresh strawberries
In a large mixing bowl sift together the dry ingredients. In a
medium bowl combine the melted butter, ricotta cheese, milk, egg
yolk, and lemon zest. Mix well.
Make a well in the dry ingredients
and add the milk mixture, stirring until the dry ingredients are
just moistened.
In a small, dry, clean bowl, beat the egg white
until soft peaks form. Gently fold the egg white into the batter.
Add the berries, be careful not to over mix.
Heat griddle over
medium high heat, then butter lightly. Drop batter by 1/3 cupfuls
onto griddle. Cook pancakes until bubbles form on top and bottoms
are golden brown turn pancakes over and cook until bottoms are
golden brown.
Chocolate, White Chocolate Chunk, Macadamia Nut
Cookies
Makes 32 cookies
- 4 squares Baker’s Unsweetened Baking Chocolate
- 2 cups all-purpose flour
- 2 tsp baking soda
- ¼ tsp salt
- ¾ cup (1½ sticks) butter, softened
- 1½ cups packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 pkg (12 oz) Baker’s White Chocolate Chunks
- 1 cup Macadamia Nuts, chopped (optional)
Pre-heat oven to 350F.
Microwave unsweetened chocolate in a
microwavable bowl on high for 2 minutes or until most of the
chocolate is melted. Stir until chocolate is completely melted, set
aside.
Mix flour, baking powder and salt in a medium bowl; set
aside.
Beat butter and sugar in a large bowl with an electric mixer
on medium speed until light and fluffy. Add eggs and vanilla; beat
well. Stir in melted chocolate. Gradually beat in flour mixture.
Stir in white chocolate chunks and nuts. Drop by heaping tablespoons
on greased cookie sheets
Bake 11 – 12 minutes. Cool on cookie sheets
for 2 minutes, transfer to wire rack and cool completely.
“Thank you for the wonderful respite and delicious breakfast so elegantly served. We had a great time!”
Karen &
Dietmar
Silverthorne, Colorado
“Thanks for a perfect Anniversary celebration. We could not have imagined staying anywhere as wonderful as the Magnolia House!”
Bryan & Leah
Irving, Texas