Pull-Apart Cheesy Onion Bread

(From http://www.delish.com/recipefinder/pull-apart-cheesy-onion-bread-recipe)

• 1 1/2 stick(s) cold unsalted butter, 1 stick cubed
• 1 large onion, finely chopped
• 1 tablespoon(s) poppy seeds
• Kosher salt and freshly ground pepper
• 1 cup(s) (3 ounces) coarsely shredded Gruyère cheese
• 2 cup(s) all-purpose flour, plus more for dusting
• 2 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1 teaspoon(s) salt
• 1 cup(s) buttermilk

1. Preheat the oven to 425°. Butter a 9-by-4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.
2. Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda, and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.
3. Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2-by-24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.
4. Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.

Blueberry flax seed muffins

(From http://recipes.sparkpeople.com/recipe-detail.asp?recipe=673133)

• 1 T flax seeds
• 1 c blueberries
• 1 c quick oats
• 1 c lowfat buttermilk
• 1 c whole wheat flour
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t cinnamon
• 1 t salt
• 1 whole egg
• 1/4 c unsweetened applesauce
• 3/4 c brown sugar

Preheat oven to 375 degrees. Spray muffin pans with nonstick spray or line with paper liners. Use a clean coffee grinder to roughly grind the flax seeds, trying not to process them into a mealy texture. (You can use pre-ground flax if that's what you have on hand.) Wash and dry the blueberries. In a small bowl, combine the oats and buttermilk, and let stand at room temperature for five minutes. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside. In a large bowl and using a hand mixer, beat the egg, applesauce, brown sugar at medium speed for 3 minutes. Blend in the oat-buttermilk mixture. Stir in the flour mixture only to combine, try not to overwork the mixture. Fold in the blueberries. Fill muffin cups 3/4 full and top with a sprinkle of flax seed. Bake 15 minutes or until a toothpick inserted into the center comes out clean.

Number of Servings: 14

Fudge icing

• 1/4 c. heavy whipping cream
• 1/2 TBSP corn syrup
• 2 TBSP sugar
• 1.5 TBSP butter
• 1 tsp vanilla extract
• 2 oz. semisweet chocolate, chopped

Place cream, corn syrup, and sugar into a small saucepan. Bring to a boil, then remove from heat. Add butter, vanilla, and chocolate to the pan, stirring until melted and smooth. If it cools too much, microwave briefly just until shiny and smooth flowing.

To use: Using a large star tip, pipe buttercream frosting on the sides of the cake (in vertical stripes) and in a ring around the top edge of the cake. Pour chocolate frosting onto top of cake and spread evenly. Do not overwork.

Tops an 8" round cake.

Notes:
This won a baking contest for me!

Spoon bread

• 1/4 c. flour
• 1 TBSP sugar
• 1 tsp salt
• 1 tsp baking powder
• 3/4 c. cornmeal
• 1 egg, beaten
• 1.5 c. milk
• 2 TBSP butter

Sift flour, sugar, salt, and baking powder. Add cornmeal.

Stir in egg and 1 c. milk until well blended.

Melt 2 TBSP butter in baking dish. Pour in batter. Pour remaining 1/2 c. milk on top.

Bake at least 45 minutes until crusty.

Notes:
What's the baking temperature?

Apple crisp

• 4-6 med. apples
• 2/3 c. brown sugar
• 1/2 c. flour
• 3/4 c. oatmeal
• 1/2 tsp. cinnamon
• 1/2 c. melted butter

Put apple slices in greased pan. Mix brown sugar, flour, oatmeal, cinnamon, and butter in a separate bowl. Sprinkle onto apples. Bake at 375 for 30 min.