Best Pumpkin Muffins

1 3/4 c Flour
1 c Sugar
1/2 Brown Sugar
1 tea Baking Soda
1/2 tea Baking Powder
1/2 tea Salt
2 tea Cinnamon
1/4 tea Cloves
1/4 tea Nutmeg
2 Eggs
1 (15 oz) can Pumpkin Puree
1/2 c Coconut Oil
1 T Whole Milk
1 tea Vanilla

Preheat oven to 375. Spray muffin tins with non stick spray or use muffin liners.

In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices, whisk until combined.

In a small bowl combine eggs, pumpkin puree, oil, milk, and vanilla. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.

Using and ice cream scoop, scoop batter into prepared muffin pan.

Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean. Let cool for at least 5 minutes before removing from the pan.

*Recipe by Margaret Anne @ Natural Chow

Yorkshire Pudding

1 c Flour
1 c milk
3 Eggs
1 tsp Salt
1/2 stick Butter

Pre-heat oven to 350. Place butter in cake pan and put in oven until butter is melted. Mix all ingredients together until smooth. Pour batter in pan and cook for 30-40 minutes. Will rise and bubble up.

Crescent Rolls

1 pkg Yeast
1 tsp Sugar
1/2 c Warm Water
1/2 c Butter
3 1/2-4 c Flour
1 c Warm Milk
3 Eggs Well Beaten
3/4 tsp Salt
1/3 c Sugar*

In a sauce pan melt butter, milk, sugar, and salt. Mix well. While cooling  mix yeast and 1 tsp sugar and warm water and dissolve. When milk mixture is cool add dissolved yeast. Stir in flour. Let rise 5-6 hours. Turn over onto lightly floured surface. Knead a few times. Cut in half. Roll out to a 12 inch circle. Melt butter and spread over rolled out dough. Cut pie style. Roll each piece from thick end to small. Place on cookie sheet and let rise another 4-6 hours. Cook at 350 for 10-12 minutes, should be golden. When just out of oven brush with melted butter. Dough can be made a day ahead and refrigerated over night then rolled out. You can also cut time by using instant yeast. You would only raise once.

*You can use 1/2 cup sugar to make either orange rolls or cinnamon rolls

Truly Easy Artisan Bread

***This is a recipe you need to make the night before to allow for the raising time. I usually put it together just before I go to bed. Literally takes less than 5 minutes

3 cups Flour
1 3/4 tea Salt
1/2 tea Yeast
1 1/2 cups Water
**Add ins for whatever flavor you want optional

For Basic with out add ins:
Whisk together flour, salt, and yeast then add water and mix mix together. Cover with plastic for 12-18 hours. Pre-heat oven to 450. While oven is preheating dump dough onto floured surface and shape into round ball cover with plastic from bowl.

Once oven is pre-heated place cast iron pot with lid into oven for 30 minutes. **If you do not have a cast iron pot with lid that is ok I use my Pampered Chef roast cooker with the lid, kind of comes out more oval but that is ok, you just need to make sure your pot can withstand the 450 degrees.

After pot is heated being careful as to not burn yourself remove lid and dump bread into pot cover and put back in the oven for 30 minutes *I like to reduce time by about 2 minutes*. After 30 minutes remove lid and cook for another 15 minutes*Again I like to reduce time by 2 minutes*.

Place bread on cooling rack to cool. You can wrap it in a hand towel. to store. You will want to use within a day as it does harden.

Add ins*
Place anything you are adding in after you have whisked the dry ingredients together then add water. Follow all other directions as written.

You can change this up to match the meal you are doing. Be creative post any you try and found you liked.  A few I have done are below
Rosemary, Garlic, Romano Cheese
Orange Zest, Cranberries, Slivered Almonds
Garlic, Italian Seasoning, Romano Cheese
Cheddar Cheese