Oven Baked Potato Wedges

Crispy Seasoned Baked Potato Wedges | Karri Perry-Blue Ribbon Favorites 

5-6 medium russet potatoes, scrubbed, rinsed and dried.

2 Tbs olive oil

1 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

1/2 tsp smoked paprika-optional 

1/2 cup shredded Parmesan 

1/2 cup shredded Asiago

1/4 cup fresh parsley chopped and extra cheese for garnish.

Slice potatoes into 1 inch wedges.

Toss potatoes with the oil, coating on all sides—sprinkle with spices and cheeses.

Place skin side down in a single layer on a baking sheet.

Bake in a preheated 375 degree over for 35-45 minutes until tender and crisp on the outside. Garnish with chopped parsley and extra cheese before serving.

Homemade Herbed Ranch Dip— make ahead for BEST flavor… when the dip is refrigerated the flavors intensify!!

Ingredients:

1 cup sour cream

1/2 cup buttermilk

1/4 cup good Mayo 

1 minced garlic clove

1 tsp dried dill

1/2 tsp onion powder 

1 tsp dried parsley 

1 tsp chives

Salt and pepper to taste

Lemon Poppyseed Muffins

A fluffy, light, muffin with a tangy lemon glaze… it’s everything a lemon poppyseed muffin should be. A little large… bakery style… 

All the many dozens of “not quite right” muffins gave it their best effort… however, this recipe is the best… easy to accomplish and a not too dense. 

The hot oven helps the muffins rise quickly… mine baked for 18 minutes.

If you can, use the lemon emulsion, (LorAnn Lemon Bakery Emulsion) available on Amazon and in some groceries or baking stores… it’s 100% the way to go. I’ve seen it priced from $6-$12 depending on where you purchase. It’s a great product and I highly recommend it for baking.

If you make these, I hope you enjoy them. 

Lemon Poppyseed Muffins | Karri Perry-Blue Ribbon Favorites

Makes about 12 large muffins.

Ingredients:

3/4 cup granulated sugar

1 stick (8 Tbs) unsalted butter

2 large eggs

1 Tbs lemon zest

2 teaspoons vegetable oil

1/2 tsp salt

2 tsp lemon extract or emulsion

2 cups cake flour

3 teaspoons baking powder

1 cup buttermilk

1 Tbs poppyseeds

Directions:

In a large bowl, using a mixer, combine the  sugar and zest, this helps release the lemon oils.

Add the butter and cream the sugar and butter together for 2 minutes until light and fluffy. 

Add eggs one at a time. Mix in the lemon emulsion or lemon extract and the vegetable oil.

Combine flour, salt, baking powder and poppyseeds. 

Add 1/2 of the flour mixture, followed by 1/2 of the buttermilk. 

Add the remaining flour mixture followed by the remaining buttermilk.

Gently mix until just combined.

Fill large cupcake liners to halfway with the batter. 

(Optional: sprinkle the top of each muffin 1/2 teaspoon of sanding sugar before baking.)

Bake in a preheated 400 degree oven on the middle rack for 15-20 minutes-until muffins are springy and a toothpick comes out cleanly.

Allow muffins to rest in the cupcake pan for 10 minutes while hot.

After 10 minutes, transfer muffins to a cooling rack. While muffins are still warm, drizzle glaze if desired. 

Glaze:

1 cup confectioners sugar

2-3 Tablespoons lemon juice

1 teaspoon lemon zest

1/4 tsp lemon emulsion flavoring