Home - MI Coop Kitchen

Lemon Crumb Muffins

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3 cups flour 1 3/4 cups sugar 1/4 teaspoon baking soda 1/4 teaspoon salt 4 eggs 1 cup sour cream 1 cup melted butter 1 1/2 tablespoons grated lemon peel 1 tablespoon lemon juice Topping: 6 tablespoons flour 6 tablespoons sugar 1/8 cup cold butter, cubed Glaze: 1/4 cup sugar 3 tablespoons lemon juice Preheat oven to 350 […]

Recipe by Ruth Armbrustmacher
Lemon Loaf

1:15

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This cake is fantastic with some thimbleberries or strawberries, sliced with some sugar, and a dollop of whipped cream. There is nothing better than Keweenaw berries!

Recipe by chodges1
Rustic Garlic Parmesan Herb Bread

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This is my go to bread to accompany any dish. Also serve as an appetizer with your favorite dipping oil. Easy and delicious.

Recipe by Kerrijojo
Lemon Zucchini Bread

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I have dozens of zucchini bread recipes, but after finding this one…..they have all been set aside! The olive oil is the key to keeping it moist and tasty, and it’s a healthier option!

Recipe by Kerrijojo
‘To Die For’ Blueberry Muffins

40-45 min.

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A muffin recipe bursting with Michigan blueberries, with a delicious crunchy streusel topping.

Recipe by Betsy Price
Pistachio Pudding Bread

1 hour

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Delicate and light, this scrumptious bread will delight ever palate

Recipe by nancyjoldersma@gmail.com
Herb Cheese Bread

45 minutes

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This delicious cheesy bread if a family favorite to compliment any meal

Recipe by nancyjoldersma@gmail.com
Heavenly Chicken Casserole

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1 tablespoon olive oil 3-4 large boneless, skinless chicken breasts (sliced in half, vertically) 1/4-1/2 teaspoon salt 1/4-1/2 teaspoon black pepper 1 tablespoon cornstarch 3/4 cup chicken broth, divided 1 teaspoon minced garlic 1 teaspoon dried thyme (or 1 tablespoon fresh) 1/4 to 1/2 teaspoon red pepper flakes 1/2 cup heavy cream 1/2 cup chopped […]

Recipe by Janet Cather
Blueberry Crumble Muffins

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Made with fresh Michigan blueberries, these make a great breakfast, snack, or dessert

Recipe by MLemon2263
Pastry-Free Spanakopita Quiche

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2-3 tablespoons vegetable oil, or vegetable oil spray 2 cups (32-ounces) shredded hash brown potatoes, thawed 1/2 teaspoon salt, divided 1/2 teaspoon black pepper, divided 6 large eggs 1/2-3/4 cup heavy cream 1/2 cup diced red onion 3/4 cup chopped spinach (if frozen, drain as much water out as possible) 1 cup crumbled feta cheese […]

Recipe by ebinard

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