Raspberry-Lemon Muffins

April 28, 2014 Leave a Comment
Raspberry-Lemon Muffins

Raspberry-Lemon Muffins

 

These Raspberry-Lemon Muffins would be a good addition to your Sunday brunch.  I’m sure your family and friends would LOVE them.

Raspberry-Lemon Muffins Recipe

Raspberry-Lemon Muffins

2 cups flour

1 cup sugar

3 tsp. baking powder

½ tsp. salt

1 cup half-and-half

½ cup oil

1 tsp. lemon extract

2 eggs

1 cup fresh or frozen raspberries without syrup (DO NOT THAW)

Topping:   ½ cup sugar

½ tsp. cinnamon

1/3 flour

¼ cup cold butter

 

Heat oven to 400 F.  Line 12 muffin cups with paper baking cups.  Lightly spoon flour into measuring cup.  In large bowl, combine flour, sugar, baking powder and salt; mix well.

In a small bowl, combine half-and-half, oil, lemon extract and eggs; blend well.  Add to dry ingredients; stir just until dry ingredients are moistened.  Carefully fold in raspberries.  Divide batter evenly into the paper-lined muffin cups

Topping:  In small bowl mix all ingredients until crumbly.  Sprinkle over batter.

Bake on 400 F. for 18 – 23.

(Recipe for Raspberry-Lemon Muffins was a recipe I put together, 2014)

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Monkey Bread

April 13, 2014 Leave a Comment
Monkey Bread

Monkey Bread

 

Is it called Monkey Bread because it is more fun than a barrel of monkeys?  Or because it is picked apart the way monkeys pick at things?  Or because it looks like monkey brains?   Whatever the reason is…one thing for sure, it’s delicious!!  Make your own, and you’ll agree!!

Lauren Chattman

 

Monkey Bread Recipe

Monkey Bread

For the Topping:   ½ cup (1 stick) unsalted butter, melted and cooled

¾ cup light brown sugar

1 tsp. pure vanilla

¼ tsp. salt

For the Cake:   ½ cup granulated sugar

1 tsp. cinnamon

9 Tbsp. unsalted butter, chilled

3 cups unbleached all-purpose flour

1 Tbsp. baking powder

¾ tsp. baking soda

¾ tsp. salt

1 cup plus 2 Tbsp. buttermilk (plus more if necessary)

½ cup chopped pecan

Preheat the oven to 350 F.  Grease a nonstick 12 cup Bundt pan and dust with flour.  Make the topping: whisk together the melted butter, light brown sugar, vanilla and salt.  Set aside.

Make the cake: Combine the granulated sugar and cinnamon in a zipper-locked bag.  Dice the butter into ¼ inch pieces.  Place the butter in a small bowl and set it in the freezer while you gather the rest of the cake ingredients.

Combine the flour, baking powder, baking soda and salt in a large mixing bowl.  Add the chilled butter pieces and, with an electric mixer, mix on low until the mixture resembles coarse meal.  Stir in the buttermilk until the mixture just comes together, adding a little extra if it seems too dry.

Use a small ice cream scoop or spoon to scoop up balls of dough and transfer them to the zipper-lock bag.  Shake the bag to coat the balls with cinnamon sugar.

Place the coated balls of dough in the prepared pan, sprinkling pecans over them as you go.  Pour the melted butter mixture over the cake.  Bake until the cake is firm and well risen and the caramel is melted, 35 to 40 minutes.  Let the cake cool 10 minutes.  Invert onto a serving platter and serve immediately.        8-10 servings

 

(Recipe for Monkey Bread was in Newsday, Thursday, March 27, 2014)

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Gingerbread Pancakes with Banana Cream

December 22, 2013 Leave a Comment

 

Gingerbread Pancakes with Banana Cream

Gingerbread Pancakes with Banana Cream

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

 

To save some time during the busiest of holidays, I make and refrigerate the batter for these pancakes two hours before cooking.  This way I don’t have to fuss with measuring ingredients while my guests mill about the kitchen anxiously awaiting brunch.

            Barbara Brittain                                                                               Santee, California

 

Gingerbread Pancakes with Banana Cream Recipe

 

Gingerbread Pancakes with Banana Cream

2 cups heavy whipping cream

1/3 cup confectioners’ sugar

2 medium bananas, chopped

¾ cup butter, softened

1 ½ cups packed brown sugar

6 eggs

1 ½ cups molasses

6 cups flour

4 ½ tsp. baking powder

1 Tbsp. ground ginger

1 Tbsp. ground cinnamon

2 ¼ tsp. salt

¾ tsp. ground allspice

4 cups 2% milk

In a large bowl, beat cream until it begins to thicken.  Add confectioners’ sugar; beat until soft peaks form.  Fold in bananas.  Cover and chill until serving.

In a very large bowl, cream butter and brown sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in molasses.  Combine the flour, baking powder, ginger, cinnamon, salt and allspice; add to the creamed mixture alternately with milk, beating well after each addition.

Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top.  Cook until the second side is golden brown.  Serve with banana cream.           42 pancakes  – (4 2/3 cups topping)

 

(Recipe for Gingerbread Pancakes with Banana Cream was on www.tasteofhome.com, 2012)

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Pumpkin Mousse

December 3, 2013 Leave a Comment

 

Pumpkin Mousse

Pumpkin Mousse

This recipe is from Diabetic Connect.   Pumpkin Mousse is the perfect dessert for Fall evenings when you’re craving the spices that remind you of family and holidays…and it is low in fat and only 13g of carbs.

Pumpkin Mousse Recipe

Pumpkin Mousse

 

1 (1 oz.) package sugar free instant vanilla pudding mix

1 cup far free milk

½ cup pumpkin puree

½ tsp. ground cinnamon

¼ tsp. ground allspice

¼ tsp. ground ginger

2 ¼ cups Light Whipped Topping, divided

¼ tsp. ground nutmeg

Whisk the instant pudding and milk together and let it set for 2 minutes until it thickens up.

Add in the pumpkin puree and spices; mix well.

Gently fold in 1 ½ cups whipped topping until well combined.

Divide into 6 dishes (about ½ cup per serving).

Refrigerate until ready to serve.

Before servings, top each dessert with 2 tablespoons of light whipped topping and sprinkle with ground nutmeg.

 

(Recipe for Pumpkin Mousse came from Diabetic Connect, 2013)

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Southwestern Rubbed Turkey

November 24, 2013 Leave a Comment
Southwestern Rubbed Turkey

Southwestern Rubbed Turkey

 

This recipe is from Diabetic Connect, and it’s just in time for Thanksgiving.  Smoked paprika is the key to the turkey rub in this recipe.  It can be purchased in gourmet markets and online at www.tienda.com .  Roasting the bird breast-side down for the first half keeps the breast meat succulent and moist.

Southwestern Rubbed Turkey Recipe

 

Southwestern Rubbed Turkey

2 Tbsp. smoked paprika

1 Tbsp. cumin seeds, toasted and ground

1 tsp. ground cinnamon

1 tsp. salt

1 tsp. freshly ground pepper

2 Tbsp. plus 2 cups water, divided

1    12 lb. turkey, giblets removed

               Total Time:  4 hours                                           12 servings, plus plenty of leftovers

Position rack in lower third of oven; preheat oven to 350 F.

Mix paprika, ground cumin, cinnamon, salt and pepper in a small bowl; stir in 2 tablespoons water to make a paste.  Rub the mixture all over the turkey, particularly under the skin and onto the breast meat.

Place the turkey breast-side down on a roasting rack in a large roasting pan.  Add 2 cups water to the pan.  Roast for 1 ½ hours.

Remove the turkey from the oven and turn it over—either use silicon gloves or cover the bird with foil and use cloth oven mitts to turn it over.  Continue roasting, basting occasionally with pan juices, until an  instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 180 F, about 1 ½ to 2 hours more.  If the bird is browning too deeply, tent with foil while it continues to bake.  If the pan runs out of juices, add about ½ cup water, scrape up any browned bits, and use this liquid for basting.  Let rest at room temperature for 30 minutes before carving.

 

(Recipe for Southwestern Rubbed Turkey came from Diabetic Connect, 2013)

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Pumpkin Chip Muffins

November 8, 2013 Leave a Comment

 

I started cooking and baking at a young age, just like my sisters and brothers.  Our mother was a very good teacher, and she told us all that we would learn our way around the kitchen.

         

Pumpkin Chip Muffins

Pumpkin Chip Muffins

       Cindy Middleton                                                              Champion, Alberta

 

Pumpkin Chip Muffins Recipe

Pumpkin Chip Muffins

4 Eggland’s Best Eggs

2 cups sugar

1 can (15 oz.)solid-pack pumpkin

1 ½ cups canola oil

3 cups flour

2 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1 tsp. salt

2 cups (12 oz.) semi-sweet chocolate chips

 

In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth.  Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well.  Fold in chocolate chips.  Fill greased or paper lined muffin cups three-fourths full.

Bake at 400 F. for 15-18 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan 10 minutes before removing to a wire rack.         2 dozen muffins

 

(Recipe for Pumpkin Chip Muffins came from Taste of Home (tasteofhome.com)

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Peach Cobbler

June 9, 2013 Leave a Comment
Peach Cobbler

Peach Cobbler

We always bring home sweet Georgia peaches and pitch in together to make peach cobbler, a family tradition for us.  Peach cobbler has such a simple list of ingredients for such an incredible dessert.

Joan Satterfield                                                                                Canton, Georgia

Peach Cobbler Recipe

Peach Cobbler

3 cups peeled, sliced peaches (about 9 peaches)

1 ½ cups sugar, divided

½ cup butter (1 stick)

¾ cup flour

2 tsp. baking powder

Pinch of salt

¼ tsp. CINNAMON

½ tsp. PURE VANILLA EXTRACT

¾ cup milk

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

Preheat oven to 350 F.  Mix the peaches with 1 cup of the sugar.  Set aside.

Melt the butter in 2-quart baking dish or pan.  In a mixing bowl, combine the remaining sugar, flour, baking powder, salt CINNAMON, VANILLA and milk.  Mix well.  Pour the mixture over the melted butter.  Do not stir.  Place the sugared peaches with any accumulated juices on top of the batter.  DO NOT STIR.

Bake at 350 F. for about 1 hour.  The batter will rise to the top while baking and become crisp and brown.  Great served with a scoop of vanilla ice cream.

(Recipe for Peach Cobbler came from Penzeys Spices)

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Caramelized Apple Hand Pies

May 6, 2013 Leave a Comment
Caramelized Apple Hand Pies

Caramelized Apple Hand Pies

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

 

Caramelized apples are tucked inside a hand-held pie that no one expects you to share.

Caramelized Apple Hand Pies Recipe

Caramelized Apple Hand Pies

2 Tbsp. unsalted butter

3 medium apples, peeled and finely chopped

1/3 packed brown sugar

½ tsp. cornstarch

1/8 tsp. cinnamon

1 tsp. lemon juice

½ tsp. vanilla extract

1 pkg. (14.1 oz.) refrigerated pie pastry

Filling:   ¼ cup coarse sugar

1 tsp. cinnamon

3 Tbsp. unsalted butter, melted

Vanilla ice cream, optional

In a large skillet, heat butter over medium heat.  Add apples; cook and stir 5 minutes.  Mix brown sugar, cornstarch and cinnamon; add to apples.  Cook and stir 7-8 minutes or until apples begin to soften and caramelize.  Remove from heat; stir in lemon juice and vanilla.  Cool.

Preheat oven to 400 F.  On a lightly floured surface, unroll pastry sheets.  Roll to 1/8 inch thickness; cut four 5 inch circles from each sheet.  Place about 3 Tbsp. filling on one half of each circle.  Moisten pastry edges with water.  Fold pastry over filling.  Press edges with a fork to seal, pinch edges to seal and flute.

Transfer to greased baking sheet.  Prick tops of pastry with a fork.  Bake 20-25 minutes or until golden brown.  Remove from pans to wire rack.

For topping, mix sugar and cinnamon.  Brush pies with sugar and cinnamon.  Brush pies with melted butter; sprinkle with cinnamon-sugar.  Serve  warm or at room temperature.

(Recipe for Caramelized Apple Hand Pies was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May, 2013)

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Banana-Blueberry Muffins with Almond Streusel

April 21, 2013 Leave a Comment
Banana-Blueberry Muffins with Almond Streusel

Banana-Blueberry Muffins with Almond Streusel

“My daughter loves banana muffins and gets excited when she sees bananas turning brown.”  By adding fresh blueberries and streusel topping to her usual recipe, Sarah created a muffin no one can resist.

Sarah Cates                                                                              Spring Hill, Florida

Banana-Blueberry Muffins with Almond Streusel Recipe

Banana-Blueberry Muffins with Almond Streusel

1 ¾ cups flour

2 tsp. baking powder

½ tsp. salt

½ cup sugar

1 egg

¾ cup mashed ripe bananas

½ cup whole milk

¼ cup canola oil

1 cup fresh or frozen blueberries

Topping:   3 Tbsp. flour

3 Tbsp. packed brown sugar

½ tsp. cinnamon

2 Tbsp. butter, chilled, cut up

3 Tbsp. sliced almonds

Heat oven to 400 F.  Line 12 muffin cups with paper liners.  Whisk 1 ¾ cups flour, baking powder and salt in medium bowl.

Whisk sugar and egg in medium bowl until blended.  Whisk in bananas, milk and oil.  Make a well in center of flour mixture; stir in banana mixture just until moistened.  Gently stir in blueberries.  Spoon in muffin cups, filling ¾ full.

Combine 3 tablespoons flour, brown sugar and cinnamon in small bowl.  With 2knives, cut in butter until mixture resembles coarse crumbs.  Stir in almonds.  Sprinkle topping over each muffin.

Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean.  Cool in pan on wire rack 5 minutes; remove from pan.  Cool 20 minutes to serve warm or cool completely.

(Recipe for Banana-Blueberry Muffins with Almond Streusel in Cooking Club magazine, Spring 2013)

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Cinnamon Apple Cheesecake

March 25, 2013 Leave a Comment
Cinnamon Apple Cheesecake

Cinnamon Apple Cheesecake

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

An attractive topping of cinnamon-spiced apples slices and a homemade oat-and-walnut crust make this creamy dessert a definite show stopper.

Emily Ann Young                                                                                  Kenai, Alaska

Cinnamon Apple Cheesecake Recipe

Cinnamon Apple Cheesecake

 Flour, oats½ cup butter, softened

¼ cup packed brown sugar

1 cup flour

¼ cup quick-cooking oats

¼ cup finely chopped walnuts

½ tsp. cinnamon

Filling:   2 packages (8 oz. each) cream cheese, softened

1 can (14 oz.) sweetened condensed milk

½ cup thawed apple juice concentrate

3 eggs, lightly beaten

Topping:   2 medium tart apples, peeled and sliced

1 Tbsp. butter

1 tsp. cornstarch

¼ tsp. cinnamon

¼ cup thawed apple juice concentrate

In a small bowl, cream butter and brown sugar until light and fluffy.  Gradually add flour, oats, walnuts and cinnamon until well blended.  Press onto the bottom and 1 ½ inch up the sides of a greased 9 inch springform pan.  Place on baking sheet.  Bake at 325 F. for 10 minutes or until set.  Cool on a wire rack.

In a large bowl, beat cream cheese until fluffy.  Beat in milk and apple juice concentrate until smooth.  Add eggs; beat on low speed just until combined (batter will be thin).  Pour into crust.  Return pan to baking sheet.

Bake at 325 F. for 40-45 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.

In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes.  Cool to room temperature.  Arrange the apples over the cheesecake.

In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth.  Bring to a boil.  Reduce heat; cook and stir for 1 minute or until thickened.  Immediately brush over apples.  Refrigerate for 1 hour or until chilled.  Refrigerate leftovers.          12 servings

(Recipe for Cinnamon Apple Cheesecake was on www.tasteofhome.com)

 

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 of the recipe.

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