Category Archives: Bread

Blackberry Muffin Recipe

Summer is my favorite time of the year.  Whenever I see blackberries, I think of my grandfather’s blackberry patch and the scratches I got from the thorns while picking them.

Blackberry Muffins
Serves 12
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
256 calories
41 g
52 g
9 g
4 g
5 g
96 g
118 g
24 g
0 g
3 g
Nutrition Facts
Serving Size
96g
Servings
12
Amount Per Serving
Calories 256
Calories from Fat 79
% Daily Value *
Total Fat 9g
14%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 52mg
17%
Sodium 118mg
5%
Total Carbohydrates 41g
14%
Dietary Fiber 2g
7%
Sugars 24g
Protein 4g
Vitamin A
7%
Vitamin C
8%
Calcium
7%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup butter, softened
  2. 1-1/4 cups plus 1 tablespoon sugar, divided
  3. 2 large eggs
  4. 2 cups all-purpose flour
  5. 2 teaspoons baking powder
  6. 1/2 teaspoon salt
  7. 1/2 cup milk
  8. 2 cups fresh or frozen blackberries
Instructions
  1. In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries.
  2. Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Adapted from Taste of Home
beta
calories
256
fat
9g
protein
4g
carbs
41g
more
Adapted from Taste of Home
Preston Cooks For You http://prestoncooks.com/

Peach Tarragon Shortcake Recipe

Porter Peaches are ripe and fabulous this year!  For an extra flavor profile, use Tarragon to spruce up this awesome Summer Recipe.

Peach Tarragon Shortcake
Serves 8
Write a review
Print
Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
409 calories
48 g
77 g
23 g
5 g
14 g
204 g
315 g
19 g
0 g
7 g
Nutrition Facts
Serving Size
204g
Servings
8
Amount Per Serving
Calories 409
Calories from Fat 202
% Daily Value *
Total Fat 23g
35%
Saturated Fat 14g
70%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 77mg
26%
Sodium 315mg
13%
Total Carbohydrates 48g
16%
Dietary Fiber 2g
9%
Sugars 19g
Protein 5g
Vitamin A
24%
Vitamin C
12%
Calcium
12%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Peaches
  2. 4 large ripe peaches
  3. 2 sprigs tarragon
  4. ¼–½ cup sugar
  5. Shortcake And Assembly
  6. 4 tablespoons (1/2 stick) unsalted butter
  7. 1 sprig tarragon
  8. 1 cup cake flour
  9. 1 tablespoon baking powder
  10. 1 teaspoon kosher salt
  11. 1 cup all-purpose flour, plus more for surface
  12. 2 teaspoons sugar, plus more for sprinkling
  13. 1½ cups chilled heavy cream
  14. Whipped cream (for serving)
Instructions
  1. Peaches
  2. Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute.
  3. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a medium bowl into ¼"-thick wedges, collecting juices.
  4. Add tarragon and sugar to peaches and toss to combine. Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.
  5. shortcake and assembly
  6. Preheat oven to 425°. Heat butter and tarragon in a small saucepan over medium heat until butter is melted; set aside.
  7. Whisk cake flour, baking powder, salt, 1 cup all-purpose flour, and 2 tsp. sugar in a large bowl. Drizzle chilled cream over and mix gently until dough holds together.
  8. Turn out dough onto a lightly floured surface and knead into a shaggy ball, being careful not to overwork. Place on a parchment-lined rimmed baking sheet and form into an 8"-diameter disk, about ½" thick. Brush with some reserved melted butter and sprinkle with sugar.
  9. Bake until shortcake edges are golden brown, 12–15 minutes. Reduce oven temperature to 325°. Bake until golden brown all over, 8–10 minutes longer.
  10. Brush shortcake with remaining melted butter. Transfer to a wire rack and let cool. Cut shortcake into 8 wedges, spoon peaches and their juices over, and top with whipped cream.
Adapted from bon appetit
beta
calories
409
fat
23g
protein
5g
carbs
48g
more
Adapted from bon appetit
Preston Cooks For You http://prestoncooks.com/

Raspberry Cream Cheese Muffin Recipe

I love Summer and fresh fruit breads.  

Raspberry Cream Cheese Muffins
Yields 24
Write a review
Print
Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
148 calories
22 g
14 g
6 g
2 g
3 g
52 g
94 g
13 g
0 g
2 g
Nutrition Facts
Serving Size
52g
Yields
24
Amount Per Serving
Calories 148
Calories from Fat 49
% Daily Value *
Total Fat 6g
9%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 14mg
5%
Sodium 94mg
4%
Total Carbohydrates 22g
7%
Dietary Fiber 1g
4%
Sugars 13g
Protein 2g
Vitamin A
3%
Vitamin C
5%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2/3 cup (5 ounces) cream cheese, softened
  2. 1/3 cup butter, softened
  3. 1 1/2 cups sugar
  4. 1 1/2 teaspoons vanilla extract
  5. 2 large egg whites 1 large egg
  6. 2 cups all-purpose flour
  7. 1 teaspoon baking powder
  8. 1/4 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 1/2 cup low-fat buttermilk
  11. 2 cups fresh or frozen raspberries
  12. 1/4 cup finely chopped walnuts optional
Instructions
  1. Preheat oven to 350°.
  2. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
  4. Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.
Adapted from My Recipes
beta
calories
148
fat
6g
protein
2g
carbs
22g
more
Adapted from My Recipes
Preston Cooks For You http://prestoncooks.com/

Zucchini Bread Recipe

With all the heat and rain this summer, I had an abundance of Zucchini!  Enjoy. 

Zucchini Bread
Yields 2
Write a review
Print
Prep Time
15 min
Cook Time
55 min
Prep Time
15 min
Cook Time
55 min
2968 calories
368 g
279 g
154 g
38 g
13 g
767 g
1964 g
213 g
1 g
133 g
Nutrition Facts
Serving Size
767g
Yields
2
Amount Per Serving
Calories 2968
Calories from Fat 1350
% Daily Value *
Total Fat 154g
238%
Saturated Fat 13g
67%
Trans Fat 1g
Polyunsaturated Fat 45g
Monounsaturated Fat 88g
Cholesterol 279mg
93%
Sodium 1964mg
82%
Total Carbohydrates 368g
123%
Dietary Fiber 12g
48%
Sugars 213g
Protein 38g
Vitamin A
13%
Vitamin C
35%
Calcium
38%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup white sugar
  2. 1 cup brown sugar
  3. 3 eggs
  4. 1 cup vegetable oil
  5. 3 teaspoons vanilla extract
  6. 1 1/2 cups whole wheat flour
  7. 1 1/2 cups all-purpose flour
  8. 1 tsp nutmeg
  9. 3 teaspoons ground cinnamon
  10. 1 teaspoon baking powder
  11. 1 teaspoon salt
  12. 1 teaspoon baking soda
  13. 2 cups grated zucchini
  14. 1 cup chopped walnuts optional
Instructions
  1. Grease two 8 x 4 inch bread pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
  2. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the egg mixture and stir until combined.
  4. Grate zucchini. Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes.
  5. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!
beta
calories
2968
fat
154g
protein
38g
carbs
368g
more
Adapted from Butter with a side of bread
Preston Cooks For You http://prestoncooks.com/

Corporate Breakfast Menu

Preston Cooks for You is happy to cater your next morning event with delicious breakfast catering. Menu items can be tailored to meet your specific tastes. Breakfast catering is a great solution for morning conferences and monthly business meetings.  From Fresh Pastries and Coffee to delectable Quiches and Frittatas, choose Preston Cooks to make your morning spectacular. 

Minimum of 25

Continental Breakfast:

Assorted Pastries, Muffins and Scones Served  with Fresh Fruit 
$9.99 Per Person

Add bagels and Cream Cheese $1.49/person

Country Style Breakfast

Scrambled Eggs, Sausage Links or Ham, Hash Browns, Biscuits and Fresh Fruit and Assorted Jellies and Jams
$10.99 Per Person

  • Add Sausage Gravy $.49 Per Person

 Meat Lovers Breakfast Bar

Bacon, Ham and Sausage Served with Scrambled Eggs, Hash Browns, Fresh Fruit and Muffins 
$11.99 Per Person

Frittata

Choose any Assortment with or without Meat, Fresh Fruit and Assorted Muffins
$10.49 Per Person
Substitute Quiche$10.99 Per Person

Ala Carte Items
 Orange Juice, Cranberry Juice or Apple Juice. Includes cups  $9.99/Gallon
Biscuits $.99/ Per Person
Muffins $1.29 Per Person
Assorted Pastries $1.29 Per Person
Yogurt Parfaits $2.49 Per Person
Granola Bars $1.99 Per Person
Coffee  100 cup $69.99
50 cup $39.99
Includes, cups, stir sticks, sugar and cream  
$1.50 service charge per person, for Plates, Cutlery and Napkins. 

 

Myrtle Allen’s Brown Bread Recipe

I have made a lot of “breads” in my life.  Cornbread was probably one of the first things I learned to make growing up.  It was easy and cheap and went well with the all too infamous…ham and beans. Biscuits were a Sunday morning staple in our house.  I learned to make sweetened and fruit and nut breads, and quite recently, have become quite familiar with soda breads (the breads other than biscuits).  I especially love my Irish Soda Bread that I make every St. Patrick’s Day.  

Until early May, I had never tried to make yeast breads.  I don’t know why.  Perhaps the yeast rolls that were well anticipated for special occasions and holidays, were always made by someone else (grandmothers, mom, aunts, etc…) and were always so good, I had no need to learn. I remember my great-grandmother making rolls, tearing off a piece of dough and letting me eat it raw.   I loved the taste and the smell.  I would always ask for a corner roll, fresh from the oven.  The corners are still my favorite. Now it is up to my sister to continue on the roll making duties and she does a great job herself.  

So I digress. (my ADD kicked in lol) I was asked to cook for OKFoodie in early May.   Moroccan Chicken was the main course and a friend of mine suggested I make homemade Naan to go with the theme.  This would be my first real attempt at a yeast bread.  It turned out well and was really easy to make.  Yesterday, I found  Andy’s Beard on Bread cookbook by James Beard and thought I would look at it. 

One of the first recipes I opened to, was MyrtIe Allen‘s Brown Bread.  It was then, I realized, that I had a bag of whole-wheat flour in the freezer and a bottle of molasses left over from Christmas in the pantry.  So there it was, my second attempt at yeast breads.  

In James recipe, he notes that “this is an uncommonly well-textured bread with a lovely flavor” and “is an unusual recipe, since the dough is not kneaded and has only one rising.”  Sure made my decision easier after reading that, but the bread did turn out very good.  The crust was very crusty but the bread was nice.  It would make great toast.  

If you do make this, I suggest using about 1/2 to 3/4 tbls of salt instead of the full tbls.  Andy and I both thought the crust only, had quite a saltiness to it.  Eat this with sweet butter and jam.  You won’t be sorry.

Myrtle Allen's Brown Bread
Yields 1
Well textured bread with good flavor
Write a review
Print
Prep Time
30 min
Cook Time
1 hr 10 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
1 hr 10 min
Total Time
1 hr 10 min
1864 calories
394 g
0 g
5 g
53 g
1 g
1014 g
7123 g
25 g
0 g
3 g
Nutrition Facts
Serving Size
1014g
Yields
1
Amount Per Serving
Calories 1864
Calories from Fat 46
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 7123mg
297%
Total Carbohydrates 394g
131%
Dietary Fiber 16g
62%
Sugars 25g
Protein 53g
Vitamin A
0%
Vitamin C
0%
Calcium
18%
Iron
43%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 3/4 cup whole-wheat flour
  2. 1 1/2 packages active dry yeast
  3. 2 cups warm water (100 to 115 degrees F)
  4. 2 tablespoons molasses
  5. 1 tablespoon salt
Instructions
  1. Put the whole-wheat flour in a large mixing bowl and place in a warm oven. Both the bowl and flour need to be warm when you make the bread.
  2. Dissolve the yeast in 1/2 cup of the warm water, and blend in the molasses. Let proof. Add another 1/2 cup water. Combine the flour, yeast mixture, and salt. Add enough warm water to make a wet, sticky dough (about 1 cup or more according to the flour). Put directly into a buttered 9 x 5 x 3-inch bread tin. Cover, set in a warm spot, allow to rise by one-third its original size. Preheat the oven and bake at 450ºF for 50 minutes, or until the crust is nicely browned and the loaf sounds hollow when tapped. Remove from the pan and leave on the rack in the turned-off oven for 20 minutes more to give a crustier finish.
Adapted from Beard on Bread
beta
calories
1864
fat
5g
protein
53g
carbs
394g
more
Adapted from Beard on Bread
Preston Cooks For You http://prestoncooks.com/

Naan Recipe

A flatbread is a bread made with flour, water and salt, and then rolled into flattened dough. Many flatbreads are unleavened—made without yeast—although some are slightly leavened, such as pita bread and naan.

Naan, nan or khamiri is a leavened, oven-baked flatbread found in the cuisines of West, Central and South Asia.
Flatbread was already known in Ancient Egypt, the Sumerians discovered that edible grains could be mashed into a paste and then baked/hardened into a flatbread.

Jewish matza is an unleavened bread (such as matzoh which is not prepared with leavening agents) are usually flatbreads and hold special religious significance to adherents of Judaism and Christianity.

 

Naan
Yields 6
Write a review
Print
Prep Time
2 hr
Cook Time
20 min
Total Time
2 hr 20 min
Prep Time
2 hr
Cook Time
20 min
Total Time
2 hr 20 min
241 calories
35 g
11 g
9 g
5 g
3 g
63 g
432 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
63g
Yields
6
Amount Per Serving
Calories 241
Calories from Fat 80
% Daily Value *
Total Fat 9g
14%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 11mg
4%
Sodium 432mg
18%
Total Carbohydrates 35g
12%
Dietary Fiber 1g
5%
Sugars 3g
Protein 5g
Vitamin A
3%
Vitamin C
0%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 teaspoon active dry yeast (not instant active dry yeast or rapid-rise yeast)
  2. 3 teaspoons sugar, divided
  3. 2 cups all purpose flour, spooned into measuring cup and leveled off with a knife, plus more for rolling
  4. 1 teaspoon salt
  5. Heaping 1/2 teaspoon anise seeds (optional)
  6. 3 tablespoons plain yogurt
  7. 2 tablespoons extra virgin olive oil
  8. 2 tablespoons melted salted butter, for brushing on finished naans
Instructions
  1. In a medium bowl, dissolve the active dry yeast and 1 teaspoon of the sugar with 3/4 cup warm water (about 100°F). Let it sit until frothy, about 10 minutes.
  2. Meanwhile, in a large bowl, whisk together the remaining 2 teaspoons of sugar, flour, salt and anise seeds (if using). Set aside.
  3. Once the yeast is frothy, add the yogurt and olive oil to it and whisk to combine. Pour the yogurt mixture into the dry ingredients and mix the dough together with a fork. When the dough is about to come together, dust your hand with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading. Lightly oil or spray a clean bowl with nonstick cooking spray (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for 1.5-3 hours, or until about doubled in size (hint: the warmer the spot, the faster the dough will rise).
  4. Fill a small bowl with about 1/2 cup flour. Dust a work surface with some of the flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick. Roll each portion of dough in the bowl of flour to keep them from sticking.
  5. Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about 1/8-inch thick (it should be about 9 inches x 4 inches). Pick up the dough and flip-flop it back and forth between your hands to release any excess flour; then gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes. Flip the naan and cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots. Remove the naan from the skillet and brush with melted butter. Place the naan in a tea towel-lined dish to keep warm. Repeat with the remaining naans, adjusting the heat lower if necessary as you go. Serve warm.
Adapted from Once Upon a Chef
beta
calories
241
fat
9g
protein
5g
carbs
35g
more
Adapted from Once Upon a Chef
Preston Cooks For You http://prestoncooks.com/

 

Oklahoma Food Security Summit

“Preston is the consummate professional. During the melee of hosting an event (snacks and lunch for an all day symposium-250 attendees), it was a reassurance to have him in charge of service. He anticipated the needs of both host and guests.

The knowledge that a competent caterer was handling the details made hosting much easier.Preston and crew received one of two standing ovations by our audience for the quality and deliciousness of the food they prepared.”

Scott S.

October 21, 2014, the Tulsa Food Security Council hosted the Oklahoma Food Security Summit at the Greenwood Cultural Center. National, State, Tribal and Local Food Policy Experts met to discuss food policy updates, healthy eating, economics of sustainability, school nutrition, the aging population, traditional tribal foods and community gardens.  

The all day event was well attended.  Special Thanks to the Tulsa Food Security Council, R & G Family Grocers, TSET, Tulsa County Wellness Partnership, Edible Tulsa, AARP, Chefs Bill Harris, Mikael Harp and Kraston Colby and Simply Amazing Service.  Much of the food was donated and sourced locally.  Thank you for the opportunity to be a part of this wonderful group of people.

 

 

 

Apple Pie Muffin Recipe

Makes 12 muffins

Topping:

  • 1/2 cup firmly packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon cinnamon
  • 1 tablespoon dry or steel cut oats

Muffins:

  • 1 1/2 cups firmly packed brown sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 cups diced peeled firm tart apples
  • 1/2 cup Apple Butter
  • 1 teaspoon cinnamon

Directions:

Topping: In a small bowl toss together sugar, flour, butter and cinnamon, and oats until crumbly and set aside.

Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.  Slowly mix in remaining ingredients.  Fold in apples, mixing just until combined.  Spoon into lined muffin tins filling 3/4 full.  Sprinkle topping over evenly.  Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.