Blintz with Berry compote: by Elisabeth Ovitt Upton

1 pint each raspberries, strawberries, blackberries washed and stemmed 5 tbs sugar 2 tsp fresh lemon juice 3 cups ricotta cheese 1 tsp lemon zest pinch of salt 16 crepes 3 tbs unsalted butter In a saucepan over medium heat, stir together the berries, 2 tbs of sugar and lemon juice. Bring to simmer and cook, stirring occasionally, until mots of the berries have broken down and the mixture is thickened, about 45 minutes. Reduce heat if the compote sticks to the pan. Remove from heat and let compote cool to room temp. In a bowl, mix the ricotta cheese, remaining 3 tbs sugar, the lemon zest and salt until well combined. Lay a crepe on a clean surface and place 3 tbs of ricotta filling in the center of the crepe. Fold the 2 outer sides of crepe toward center so the edges touch. Fold the top and bottum toward center, slightly overlapping teh edges, to form a rectangular blintz! make sure filling is not exposed! Place blintz, seam side down, on a baking sheet. Repeat with all remaining crepes and filling. In a large electric skillet, set on medium heat, melt the butter. Working in batches, cook the blintzes, seam side down, until golden and crispy, 2-3 minutes. Turn blintzes over and cook for 2-3 minutes more. Transfer blintzes seam side down, to a patter. Serve immediately with berry compote. Serves 8.

The Best in the World Med Student Cinnamon Rolls from Amanda Cracroft with a fun story

Suzie.....

I had a great time at recipe club last night! Here's the recipe for the Cinnamon Rolls...

i forgot to tell you the story that went along with this recipe. I got it from a good friend of mine in Utah, who's a nurse and was teaching at the University of Utah med class... they had an early morning study session and one of her med students (a MAN!) brought these Cinnamon Rolls... she was super impressed (cause SHE is an amazing baker!) and she asked WHERE he got them... he said "I made them!" she laughed and said.. "you mean your wife made them?!" he said, "Nope, i made them, they are my own recipe, i worked in a bakery all through college and created this recipe!" then he shared it with her... and SHE shared it with me... and NOW i share it with you!

If that guy doesn't make it as a doctor... maybe he'll open a bakery!

OX- Amanda

MED STUDENT CINNAMON ROLLS

4 eggs

2 1/2 c warm water

3/4 c sugar

2 tbs yeast

1 c semi-melted butter

ADD and mix, then knead:

7 1/2 c flour

2 tsp salt

let rise 20 minutes

roll out into a rectangle

pour on about 1/2 c butter

spread on brown sugar/cinnamon mix :cinnamon such that it tastes like it is almost too much)make it uniform and more that you would think. (I used 1 c brown sugar and 2 Tbs cinnamon)

roll into whatever size roll you desire. (He would make 16-24 rolls I made 30)

let rise about 25 minutes

bake these at 350 for about 14-17 minutes

let them cool about 5 minutes before frosting and frost such that they are completely covered so they don't dry out.

General frosting idea:

soften 1/4 c butter and 2 Tbs cream cheese until both are nice and soft, mix together

add in about 3 tbs of milk and 1 tsp of vanilla, mix like crazy

add in enough powdered sugar to make it about as thick as good cake frosting

Morning Glory Muffins from Heather Goodman

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/4 cups sugar
• 3 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 eggs
• 3/4 cup applesauce
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1 medium tart apple, peeled and grated
• 1 (8 ounce) can crushed pineapple, drained
• 1/2 cup flaked coconut
• 1/2 cup raisins (optional)
• 1/2 cup chopped walnuts (optional)

Directions:

Preheat oven to 350 degrees. In one bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil, and vanilla. Combine the contents of the two bowls together, then stir in the carrots, apple, pineapple, coconut, and optional raisins and/or nuts. Fill muffin cups 2/3 full of mixture and back for 20-24 minutes.

Brunch Quiche Casserole from Alixa Winn

1 10 oz pkg frozen chopped spinach

8 egs

3 cups milk

1 tsp salt

1/2 cup chopped onion

1/2 cup butter mleted

1 1/2 cups bisquick

2 cups grated cheese

2 cups diced ham

Prepare spinach according to package directions. Drain and squeeze out liquid, set aside. Beat eggs in a large bowl and stir in milk and salt. In a small bowl, microwave onion in butter for about 2 minutes. Stir into egg mixture. Whisk in bisquick. Add spinach, cheese and ham. Pour into a greased 9x13 inch pan. Bake at 350 for about 50 minutes or until cooked through. Let stand for 10 minutes before cuttin ginto squares.