Hawaiian Cookie Tarts Recipe

September 5, 2012 Leave a Comment

Hawaiian Cookie Tarts

I made these Hawaiian Cookie Tarts in 1991, when I was working for State Farm.  The building was 3 different department of State Farm, and we all got together and had a party on one Friday afternoon.  I was one of the people who brought desserts…so I made these tarts.  How you like them!

Hawaiian Cookie Tarts Recipe

Hawaiian Cookie Tarts

1 ¾ cups flour

½ cup powdered sugar

2 Tbsp. cornstarch

1 cup margarine, softened

1 tsp. vanilla

Filling:   1 cup pineapple preserves

½ cup sugar

1 egg

1 ½ cups coconut

Powdered sugar

Preheat oven to 350 F.  In large bowl, combine flour, ½ cup powdered sugar and cornstarch; blend well.  Add margarine and vanilla.  By hand, blend until a soft dough forms.  Shape dough into 1-inch balls.  Place 1 ball in each of 36 ungreased miniature muffin cups; press in bottom and up sides of each cup.

Spoon 1 tsp. of the pineapple preserves into each dough-lined cup.  In small bowl, combine sugar and egg.  Using fork beat until well blended.  Stir in coconut until well coated with egg mixture.  Spoon 1 tsp. coconut mixture over pineapple preserves in each cup.

Bake at 350 F. for 23 to 33 minutes or until crusts are very light golden brown.  Cool 20 minutes.  To release cookies from cups, hold muffin pans upside down at an angle over wire rack. Using handle of table knife, firmly tap bottom of each cup until cookie releases.  Cool completely.  Just before serving, sprinkle with powdered sugar.   3 dozen cookies

 

(Recipe for the Hawaiian Cookie Tarts was in Pillsbury Classic Cookbook, Bake-Off 34th Contest Cookbook, page 78)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe; on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the RECIPE.

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Blueberry Muffins Recipe

August 23, 2012 Leave a Comment

Blueberry Muffins

I made these Blueberry Muffins in 1987 for the first time, and they were so delicious and easy that I’ve made them every year since.  It’s now 2012, and I know that every time you go to the fruit section at the market, the first thing you see is BLUEBERRIES.  I keep on thinking of toasting the blueberry muffins with butter, and having a nice hot cup of tea.  Boy, that does sound good.

Blueberry Muffins Recipe

Blueberry Muffins

½ cup sugar

¼ margarine or butter, softened

1 egg

2 ½ cups flour

4 tsp. baking powder

½ tsp. salt

1 cup milk

1 tsp. vanilla

½ cup blueberries, washed and drained

Topping:   ½ cup sugar

½ tsp. cinnamon

1/3 cup flour

¼ cup cold butter

 

Preheat oven to 375 F.  Line the cupcake pans with paper liners; about 12 to 14.  Cream butter and sugar until fluffy.  Beat in egg.  In separate bowl; combine flour, baking powder and salt.  Add dry ingredients to sugar mixture alternately with the milk; and vanilla and beat well.  Then fold in the blueberries.

In small bowl, mix sugar, cinnamon, flour and butter.  Mix until crumbly.  Sprinkle over batter.  Then bake the muffins on 375 F. for 20 to 25 minutes

(Recipe for the Blueberry Muffins came from Marie Shea)

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Black Bottom Muffins Recipe

August 21, 2012 Leave a Comment

Black Bottom Muffins

In 1987 I made these Black Bottom Muffins with chopped almonds on top.  They are easy to make, and you should have all the ingredients at your fingertips (the only thing I had to buy was the cream cheese).  Try them because you will like them.

Black Bottom Muffins Recipe

Black Bottom Muffins

2 (3 oz.) pkg. cream cheese

1/3 cup sugar

1 egg

1 cup semi-sweet chocolate chips

1 ½ cups flour

1 cup sugar

¼ cup cocoa

1 tsp. baking soda

½ tsp. salt

1 cup water

1/3 cup oil

1 Tbsp. vinegar

1 tsp. vanilla

2 Tbsp. sugar

½ cup chopped almonds

Preheat the oven to 350F.  Line 18 muffin cups with paper liners.  In small bowl, combine cream cheese, 1/3 cup sugar and egg; mix well.  Stir in chocolate chips; set aside.

In large bowl, combine flour, 1 cup sugar, cocoa, baking soda and salt.  Add water, oil, vinegar and vanilla; beat 2 minutes at medium speed.  Fill prepared muffin cups half full.  Top each with tablespoon of cream cheese mixture.  Combine 2 tablespoons sugar and chopped nuts; sprinkle evenly over cupcakes.

Bake at 350F. for 20 to 30 minutes or until cream cheese mixture is light golden brown.  Cool 15 minutes; remove from pans.  Cool completely.  Refrigerate leftovers.    18 cupcakes

(Recipe for the Black Bottom Muffins was in Pillsbury Classic, 100 Prize Winning Bake-Off Recipes, 1987)

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Cheddar and Canadian Bacon Muffins Recipe

August 16, 2012 Leave a Comment

Cheddar and Canadian Bacon Muffins

I haven’t made these Cheddar and Canadian Bacon Muffins, but the recipe sounded pretty good.  If anyone would like to make them…please do.   Just let me know if they how easy they were, and if you would make them again.

Cheddar and Canadian Bacon Muffins Recipe

Cheddar and Canadian Bacon Muffins

1 cup flour

2 tsp. freeze-dried chives

1 tsp. baking powder

¼ tsp. garlic powder

1/3 cup milk

¼ cup dairy sour cream

2 Tbsp. oil

1 egg

2 oz. (1/2 cup) shredded Cheddar cheese

¼ cup finely chopped Canadian bacon or ham

Preheat oven to 400F.   Grease 6 muffins cups or line with paper baking cups and spray with nonstick cooking spray.  In large bowl, combine flour, chives, baking powder and garlic powder; blend well.

In small bowl, combine milk, sour cream, oil and egg; beat well.  Add to dry ingredients; stir just until dry ingredients are moistened.  Fold in cheese and bacon.  Divide batter evenly among greased muffin cups.

Bake at 400F. for 17 to 20 minutes or until toothpick inserted in center comes out clean.  Immediately remove pan.  Serve warm.   6 muffins

 

(Recipe for the Cheddar and Canadian Bacon Muffins was in the Pillsbury Classic Cookbook; Real Home Baking, November 1994)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of recipe.  I would like to know what you think of the recipes.

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Sweet Potato Muffins Recipe

August 6, 2012 Leave a Comment

 

Sweet Potato Muffins

I just love sweet potatoes…so when I found this recipe, I knew I had to put it into my blog.  If you had to pick between sweet or white potatoes…which would you choose?  Well, why don’t you try the Sweet Potatoes Muffins…I’m sure they will be GOOOOD!

Sweet Potato Muffins Recipe

Sweet Potato Muffins

1½ cups flour

½ cup firmly packed brown sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. pumpkin pie spice

½ tsp. salt

2 tsp. grated orange peel

1 cup mashed canned sweet potatoes (drained, if necessary)

½ cup buttermilk*

1 Tbsp. molasses

2 eggs

Topping:   1 Tbsp. sugar

¼ tsp. cinnamon

Preheat oven to 375F.  Spray 12 muffin cups with nonstick cooking spray, or line with paper baking cups and lightly spray paper cups.  In large bowl, combine flour, brown sugar, baking powder, baking soda, pumpkin pie spice, salt and orange peel; blend well.

In medium bowl, combine remaining muffin ingredients; blend well.  Add to dry ingredients; stir just until dry ingredients are moistened.  Divide batter evenly among spray-coated muffin cups.

In small bowl, combine sugar and cinnamon; mix well.  Sprinkle over batter in muffin cups.

Bake at 375F. for 15 to 20 minutes or until toothpick inserted in center comes out clean.  Immediately remove from pam.  Serve warm.   12 muffins.

* To substitute for buttermilk, use 1 ½ tsp. vinegar plus milk to make ½ cup.

HIGH ALTITUDE – Above 3500 feet:  Increase flour to 1 ½ cups plus 2 Tbsp., bake as directed.

(Pumpkin pie spice can either be purchased or made at home.  To make your own:  4 tsp. cinnamon,  1 tsp. ginger,  ½ tsp. allspice, ½ tsp. nutmeg and ½ tsp. cloves.  Store spices in tightly sealed containers in a cool, dark place).

(Recipe for the Sweet Potato Muffins was in Pillsbury Classic Cookbook, Real Home Baking, November 1994)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of recipe.  I would like to know what you think of the recipes.

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Magic Marshmallow Crescent Puffs

July 7, 2012 Leave a Comment

Magic Marshmallow Crescent Puffs

The first time I made the Magic Marshmallow Crescent Puffs I was living in Albany, NY back in 1987.  My husband’s family came to Albany one weekend, so I had made dinner, and I made these Magic Marshmallow Crescent Puffs for dessert.   It was the first time I had made these puffs, and I was so surprised when I bit into one of them.  You’ll have to make them to see what I mean.

Magic Marshmallow Crescent Puffs

 

Magic Marshmallow Crescent Puffs

¼ cup sugar

2 Tbsp. flour

1 tsp. cinnamon

2 (8 oz.) cans Pillsbury Refrigerated Quick Crescent Dinner Rolls

16 marshmallows

¼ cup margarine, melted

Glaze:    ½ powdered sugar

½ tsp. vanilla

2 to 3 tsp. milk

¼ cup chopped nuts

Heat oven to 375F.  In small bowl, combine sugar, flour and cinnamon.  Separate dough into 16 triangles.  Dip a marshmallow in melted margarine; roll in sugar mixture.  Place marshmallow on wide end of each triangle.  Roll up, starting at shortest side of triangle, rolling to opposite point.  Completely cover marshmallow, pinching edges of dough to seal.  Dip in melted margarine; place margarine side down in ungreased large muffin cup.  Repeat with remaining marshmallows.  Bake at 375F. for 12 to 15 minutes or until golden brown.  (To guard against spillage during baking, place foil or cookie sheet on rack below muffin cups.)  Immediately remove from pans.  In small bowl, combine all glaze ingredients; drizzle over warm rolls.  Sprinkle with nuts.   16 rolls

 

(Recipe for Magic Marshmallow Crescents Puffs is from Pillsbury Classic, 100 Prize Winning Bake-Off Recipes, 1987)

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Chocolate Chunk Pistachio Muffins

May 24, 2012 Leave a Comment

Chocolate Chunk Pistachio Muffins

The next time you are in the mood for a different muffin, why don’t you try Chocolate Chunk Pistachio Muffins.  These muffins are different and when you bite into them you will be surprised.

Chocolate Chunk Pistachio Muffins

Chocolate Chunk Pistachio Muffins

2 cups flour

¾ cup sugar

2 tsp. baking powder

½ tsp. cinnamon

¼ tsp. baking soda

¼ tsp. salt

6 oz. semi-sweet chocolate chunks, coarsely chopped

½ cup coarsely chopped pistachios

1 cup milk

½ cup margarine, melted

1 tsp. grated lemon peel

1 tsp. vanilla

1 egg, slightly beaten

1/3  cup seedless raspberry jam

Preheat oven to 375F.  Line a 12 cup and  a 6 cup muffin pans with paper baking cups or grease bottoms only.  In a large bowl combine flour, sugar, baking powder, cinnamon, baking soda and salt; blend well.  Reserve 1/3 cup of the largest pieces of chopped chocolate.  Reserve 2 1/2 tbsp. of pistachios.  Stir remaining chopped chocolate and pistachios into dry ingredients.  In small bowl, combine milk,  margarine, lemon peel, vanilla and egg; blend well.  Add to dry ingredients all at once; stir until dry ingredients are just moistened.

Fill each paper-lined muffin cup with 1 heaping tablespoonful of batter.  Spoon rounded 3/4 teaspoonful of jam in center of batter in each cup.  Spoon about 1 heaping tablespoonful on the remaining batter over jam in each cup (just leave the jam alone, without spreading it around).  Top each with reserved chopped chocolate and pistachios.   Bake at 375F for 15-20 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes; remove from pan.

(Recipe from Pillsbury Classic Cookbooks, Classic #110, April)

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