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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Easy Kitchen Sink Cookies Recipe

August 20, 2012 Leave a Comment

Easy Kitchen Sink Cookies

Recipes provided courtesy of Taste of Home.  Find more great recipes at

www.tasteofhome.com.

 

Crisp on the outside and soft inside, these goodies are packed with oats, coconut, chocolate and tons of flavor.

                                                                                        Brittney Musgrove Dallas, Georgia

 

Easy Kitchen Sink Cookies Recipe

Easy Kitchen Sink Cookies

1 cup butter, softened

1 ¼ cups packed brown sugar

2 eggs

3 tsp. vanilla

2 tsp. 2% milk

2 cups quick-cooking oats

1 ¾ cups flour

1 tsp. baking soda

½ tsp. salt

¼ tsp. ground nutmeg

1 cup (6 oz.) semi-sweet chocolate chips

1/3 cup Reese’s pieces

1/3 cup flaked coconut

1/3 cup chopped walnuts

1/3 cup milk chocolate M&M’s

Preheat oven to 375F.  In a large bowl, cream butter and brown sugar until light and fluffy.  Beat in the eggs, vanilla and milk.  Combine the oats, flour, baking soda, salt and nutmeg; gradually add to creamed mixture and mix well. Stir in the remaining ingredients.

Drop by rounded tablespoonful’s 3 inches apart onto ungreased baking sheets.  Flatten slightly with the bottom of a glass coated with cooking spray.

Bake at 375F. for 8 – 10 minutes or until golden brown.  Cool for 1 minute before removing from pans to wire racks.      5 dozen

 

(Recipe for Easy Kitchen Sink Cookies Recipe was in the Taste of Home Cookies and Bars magazine, display until June 11, 2012 issue)

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Chocolate Chip Crunch Cookies

August 19, 2012 Leave a Comment

Chocolate Chip Crunch Cookies

About 8 years ago (2004), Mike came home with a recipe for Chocolate Chip Crunch Cookies.  His friend, Glen Corbett, gave him the recipe, and said that his wife (Ann Marie) thought that I might want to give it a try.  Ann Marie said that she was reading a book, and it had recipes in the book, and she thought that this one sounded pretty good.  Well, I did also, and the cookies were really good.  So thank you, Ann Marie.

Chocolate Chip Crunch Cookies Recipe

 

Chocolate Chip Crunch Cookies

1 cup butter, melted

1 cup white sugar

1 cup brown sugar

2 tsp. baking soda

1 tsp. salt

2 tsp. vanilla

2 beaten eggs (use a fork to beat the eggs)

2 ½ cups flour

2 cups crushed corn flakes (crush them with your hands)

1 ½ cups chocolate chips

Melt butter, and add the sugars and stir.  Add soda, salt, vanilla, and beaten eggs; mix well.  Then add flour and mix it in.  Add crushed corn flakes and chocolate chips; mix thoroughly.

Form dough into walnut-sized balls with your fingers and place on a greased cookie sheet, 12 to a standard sheet.  Press them down with floured or greased fork in a crisscross pattern (the same method as peanut butter cookies).

Bake at 375F. for 10 minutes.  Cool on cookie sheet for 2 minutes, then remove to a wire rack until completely cool.  The rack is important – it makes them crisp.

(Recipe for the Chocolate Chip Crunch Cookies came from Ann Marie Corbett, 2004)

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Peanut Blossoms Cookie Recipe

August 18, 2012 Leave a Comment

Peanut Blossom

I made the Peanut Blossoms Cookie Recipe since 1990.  My husband’s mother, Marie Shea, also made this recipe for a long time.  It is one way of using up the chocolate kisses that would be left over from a holiday; such as Eater and Christmas; you always have left over kisses…I know I do.

Peanut Blossoms Cookie Recipe

Peanut Blossoms

1 ¾ cups flour

½ cup sugar

½ cup firmly packed brown sugar

1 tsp. baking soda

½ tsp. salt

½ cup shortening

½ cup peanut butter

2 Tbsp. milk

1 tsp. vanilla

1 egg

Sugar

48 milk chocolate candy kisses

Heat oven to 350F. for 9 to 12 minutes.  In large bowl, combine flour, ½ cup sugar, brown sugar, baking soda, shortening, peanut butter, milk, vanilla and egg at low speed until stiff dough forms.  Shape into 1-inch balls; then roll in sugar.  Place 2 inches apart on ungreased cookie sheets.  Bake on 350F. for 9 to 12 minutes or until golden  brown.  Immediately top each cookie with a candy kiss, pressing down firmly until cookie cracks around edge; remove from cookie sheets.

Makes 4 dozen cookies

 

(Recipe for Peanut Blossoms is from Pillsbury Classic Cookbooks, 1989, Poppin’ Fresh Homemade Cookies, page 32, October issue)

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Anginette Cookie Recipe

August 17, 2012 1 Comment

Anginette Cookie Recipe

My aunt made the Anginette  Cookies Recipe for EVERY occasion since I was in my teens, and to this day my cousin Julie and myself are the only two that try to carry on the tradition.

Anginette Cookie Recipe

 Anginette

2 LB. WONDRA flour (minus 1 ½ cups)

9 HEAPING tsp. baking powder

1 cup sugar

8 eggs

¼ cup milk

1 stick margarine

5 tsp. anise extract

3 tsp. lemon extract

Mix dry ingredients with margarine, and make sure you mix well with your hands.

In separate bowl, beat eggs, milk, anise and lemon extract.  Then add to dry ingredients, work in well with your hands.  Batter will be tacky, go to hard surface, and gradually add remaining flour.  If still tacky add regular flour a little at a time.  Then roll and twirl around fingers (the Anginette’s should be wrapped around two fingers, making three small twirls).  Bake on 350 F. on second shelf until tips are golden brown 10 – 12 minutes.  Makes about 80 cookies.

Icing

1 box confectionery sugar

Anise extract to taste

Water – a little at a time, until you reach thickness you want

Put long sheets of wax paper on kitchen table, and then ice the cookies by spreading the icing all over the cookie except the bottom, I like the icing to be thin because it’s easier to spread .  Wait a few hours, because the icing should be dry to the touch.  Best if the Anginette’s are made 2 days before you need them.

*Use WONDRA flour only because the flour has to be fine 

(Recipe is from my aunt)

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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)

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Choffee Chiffon Cake Recipe

August 15, 2012 Leave a Comment

Choffee Chiffin Cake

In 1988, I was living in Albany, NY.  I was looking through the Pillsbury 100 Prize Winning Bake-Off Recipes, and I decided to make the Choffee Chiffon Cake, which was the first time I had seen a chiffon cake with coffee in the cake.  I made the cake, and boy oh boy was it good.

Choffee Chiffon Cake Recipe

Choffee Chiffon Cake

7 eggs, separated

1 tsp. cream of tartar

½ tsp. salt

1 cup sugar

1 Tbsp. instant coffee granules or crystals

1/3 cup water

1 cup flour

2 oz. (2 squares) semi-sweet chocolate, grated

2 tsp. vanilla

Frosting:   2 cups whipping cream

2 oz. (2 squares) semi-sweet chocolate, grated

1/3 cup powdered sugar

1 ½ tsp. instant coffee granules or crystals

1 tsp. vanilla

Preheat oven to 325F.  In large bowl, beat egg whites, cream of tartar and salt until mixture forms soft peaks.  Gradually add ½ cup of sugar, beating until stiff peaks form.  In small bowl, beat egg yolks until thick and lemon colored.  Gradually add remaining ½ cup sugar, beating until thick.  Dissolve 1 Tbsp. instant coffee in 1/3 cup water.

Blend coffee mixture, flour, 2 oz. grated chocolate and 2 tsp. vanilla into egg yolk mixture.  Beat 1 minute at low speed or just until blended.  Gently fold egg yolk mixture into egg whites.  Pour into ungreased 10-inch tube pan.

Beat at 325F. for 50 to 60 minutes or until top springs back when touched lightly in center.  Invert cake on funnel or bottle; cool completely.  Remove from pan.  In large bowl, beat whipping cream until slightly thickened.  Reserve 1Tbsp. grated chocolate for top.  Add remaining grated chocolate, powdered sugar, 1 ½ tsp. instant coffee and 1 tsp. vanilla to cream; beat until firm peaks form (do not overbeat).  Slice cake in half horizontally to form 2 layers.  Fill and frost cake.  Sprinkle reserved 1 Tbsp. grated chocolate over top.  Store in refrigerator.  20 servings

HIGH ALTITUDE – Above 3500 feet:  Increase flour to 1 cup plus 3 Tbsp.  Bake at 350F. for 45 to 55 minutes.

(Recipe for the Choffee Chiffon Cake was in the Pillsbury Classic Cookbook; 100 Prize Winning Bake-Off Recipes, 1987)

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Hidden Treasure Cupcakes Recipe

August 13, 2012 Leave a Comment

Hidden Treasure Cupcakes

I haven’t made the Hidden Treasure Cupcake recipe, but if I had a small child, I know I would.  Because you can let the kids discover the hidden treasure inside.  These cupcakes are for a little kids birthday party (age 6 to 8).

Hidden Treasure Cupcakes Recipe

Hidden Treasure Cupcakes

1 package (18 ¼ oz.) chocolate cake mix

24 Swiss cake rolls

1 can (16 oz.) vanilla frosting

blue food coloring

yellow food coloring

Assorted candies:  Jolly Ranchers, Nerds, skull and fish hard candies

                                                                                Wilton icing decorations

chocolate coins

Preheat oven to 350F.  Bake 24 cupcakes; 18 to 24 minutes or until toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan, then cool completely.

Meanwhile, cut cake rolls lengthwise (do not cut through); set aside.  Place two tablespoons frosting in a small bowl; set aside.  Tint remaining frosting with blue food coloring; frost cupcakes.

Place a cake roll on each cupcake.  Decorate with assorted candies.  Tint reserved frosting with yellow food coloring; place in a resealable plastic bag.  Cut a small hole in a corner of bag; pipe latches onto chest.

Put Wilton icing decorations (fish, seaweed and stars) and chocolate coins near the cupcakes.

 

(Recipe for the Hidden Treasure Cupcakes; came from Taste of Home Cupcakes For Every Season, page 71-72, display until April 5, 2011)         

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Raspberry Ripple Crescent Coffee Cake Recipe

August 13, 2012 Leave a Comment

Berry Ripple Coffee Cake

This Raspberry Ripple Crescent Coffee Cake is so simple to make, guaranteed this wouldn’t be the only time you’ll make it.  I had a package of crescent rolls left over, so I decided to give it a try.  I couldn’t believe how great it was and simple.

Raspberry Ripple Crescent Coffee Cake Recipe

Berry Ripple Coffee Cake

¾ cup sugar

¼ cup margarine

2 eggs

¾ cup ground almonds

¼ cup flour

1 tsp. lemon or orange peel

1 (8 oz.) pkg. Pillsbury Refrigerated Crescent Rolls

¼ cup almond slices

Preheat oven to 375F.  Beat until smooth the sugar, margarine and eggs.  Add ground almonds, flour and lemon peel; mix well, then set aside.

Lay out the 8 crescents; put 1 teaspoon of strawberry on each.  Roll up each crescent, starting at the shortest side of triangle; rolling to the opposite point.

Place rolls in greased 9 inch pan in 2 circles; 5 rolls on the outside edge, then 3 in the center. Pour the ground almonds mixture over the rolls, then top with sliced almonds.

Bake on 375F. for 25 minutes; after 15 minutes put foil on top of pan; after it baked for a total of 25 minutes, take foil off.  Then bake 10 minutes longer.

 

Recipe for the Berry Ripple Coffee Cake came from a friend of mine.

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

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Apricot Sesame Cookies Recipe

August 11, 2012 Leave a Comment

Apricot Sesame Cookies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

This recipe is a favorite of mine to make for special occasions.  The cookies freeze beautifully, so they can conveniently be made ahead of time.  Substitute peach, strawberry or raspberry jam if you like.

Jeanne Allen Webster, New York

Apricot Sesame Cookies Recipe

Apricot Sesame Cookies

1 cup butter, softened

½ cup sugar

1 tsp. almond extract

2 cups flour

½ tsp. salt

¼ cup plus 3 Tbsp. sesame seeds

6 Tbsp. apricot jam

Preheat oven to 400F.   In large bowl, cream butter and sugar until light and fluffy.  Beat in extract.  Combine flour and salt; gradually add to the creamed mixture and mix well.

Roll into 1-inch balls: roll in sesame seeds.  Place 2-inches apart on ungreased baking sheets.

Using the end of a wooden spoon handle, make a 3/8 inch deep indentation in the center of each ball.  Fill with jam.  Bake at 400F. for 10 to 12 minutes or until lightly browned.  Remove to wire racks to cool.

 

(Recipe for Apricot Sesame Cookies was in Taste of Home Cookies and Bars magazine, display until June 11, 2012 issue)

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

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