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.