Glazed Lemon Blueberry Muffins

August 8, 2014 Leave a Comment
Glazed Lemon Blueberry Muffins

Glazed Lemon Blueberry Muffins

 

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

www.tasteofhome.com

 

Bursting with berries and drizzled with a light lemony glaze, these muffins are moist, tender and truly something special.  This is one recipe you simply MUST try for family and friends.

            Kathy Harding                                                                  Richmond, Missouri

 

Glazed Lemon Blueberry Muffins Recipe

Glazed Lemon Blueberry Muffins

½ cup butter, softened

1 cup sugar

2 eggs

½ cup 2% milk

2 Tbsp. lemon juice

2 tsp. grated lemon peel

2 cups flour

2 tsp. baking powder

Dash salt

2 cups fresh or frozen blueberries

Glazed:     1 ½ cups confectioners’ sugar

2 Tbsp. lemon juice

1 tsp. butter, melted

¼ tsp. vanilla

 

Preheat oven to 400 F.  In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in milk, lemon juice and peel.  Combine flour, baking powder and salt; add to creamed mixture just until moistened.  Fold in blueberries.

Fill paper-lined muffin cups three-fourths full.  Bake 25-30 minutes or until toothpick inserted in muffin comes out clean.  Cool 5 minutes before removing from pan to a wire rack.

In a small bowl, combine confectioners’ sugar, lemon juice, butter and vanilla and drizzle over warm muffins.          11 muffins

 

(Recipe for Glazed Lemon Blueberry Muffins was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Muffin Recipes Tagged With: , , ,

Spinach & Ricotta Ravioli

March 6, 2014 Leave a Comment

 

Spinach & Ricotta Ravioli

Spinach & Ricotta Ravioli

EveryDay with Rachael Ray

This recipe is from Every Day Easy Meals, Volume 2

 

These raviolis are made with wonton wrappers and are lighter than regular ones.  The only thing I would leave out would be the capers (I’m not a fan).  Hope all of you enjoy these raviolis.

 

Spinach & Ricotta Ravioli Recipe

Spinach & Ricotta Ravioli

1 cup ricotta

½ cup thawed frozen spinach, finely chopped and squeezed dry

1 shallot, finely chopped

1 egg, lightly beaten

½ small lemon, zested and juiced

Salt and pepper

40 square wonton wrappers

4 Tbsp. butter

1 ½ tsp. capers, rinsed and chopped

1 Tbsp. chopped flat-leaf parsley

In a bowl, combine the ricotta, spinach, shallot, egg and lemon zest.  Season with salt and pepper.

Line a baking sheet with parchment or waxed paper.  Arrange 10 wonton wrappers on a clean work surface.  Top each with a rounded teaspoon of filling.  Moisten the edges with water and, working with 1 at a time, fold in half to form triangles; press down around the filling to seal.  Transfer the ravioli to the prepared baking sheet in a single layer.  Repeat with the remaining wrappers.

In a large pot of boiling water, drop in the ravioli in 2 batches, letting the water return to a boil between batches.  Cook until the ravioli bob to the surface, about 3 minutes per batch, strain.

In a large skillet, melt the butter over medium heat, swirling, until it browns and smells nutty, about 5 minutes.  Turn off the heat immediately.  Stir in the lemon juice, capers and half the parsley; season.

Divide the ravioli among 4 plates, drizzle with the butter sauce and top with the remaining parsley.

 

(Recipe for Spinach & Ricotta Ravioli was on EveryDay with Rachael Ray, Every Day Easy Meals, Volume 2, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Crab-Stuffed Mushrooms with Caramelized Onions

March 2, 2014 Leave a Comment

 

Crab-Stuffed Mushrooms with Caramelized Onions

Crab-Stuffed Mushrooms with Caramelized Onions

This recipe for Crab-Stuffed Mushrooms with Caramelized Onions was in the Sunday paper. Hope all of you enjoy it!

           Margaret Heinemann                                                   New Hyde Park, New York

                                       

Crab-Stuffed Mushrooms with Caramelized Onions Recipe

Crab-Stuffed Mushrooms with Caramelized Onions

6 Tbsp. butter

2 medium onions, finely chopped

¼ tsp. sugar

1 Lb. large white mushrooms

3 garlic cloves, minced

8 oz. lump crabmeat

1 to 1 ½ plain bread crumbs

½ cup grated Parmesan cheese

2 eggs

1 tsp. lemon zest

2 tsp. fresh lemon juice

¼ cup chopped fresh parsley

¼ tsp. salt or more to taste

½ tsp. black pepper

Olive oil

Lemon wedges

Melt 3 tablespoons of butter in a large skillet over medium-low heat.  Add the onion and sauté until softened.  Add a ¼ teaspoon of sugar to onions and cook, stirring often, until caramelized.

Wash mushrooms and trim away the hard ends of the stems.  Carefully take the rest of the stems off and chop them finely.

Add the mushrooms stems and minced garlic to caramelized onions and sauté until tender.

In a large bowl, combine the onion mixture, crabmeat, bread crumbs, cheese, eggs, lemon zest and juice, parsley, salt and pepper.  Melt remaining three tablespoons of butter and add to the mix.

Place mushrooms caps into well-greased baking dish.  Fill the caps with the mixture, pressing down to fill each one generously.

Drizzle a bit of olive oil on top of the mushrooms before baking to help brown them.  Bake until browned on top and hot throughout, 35 to 45 minutes.  Serve hot, garnished with lemon wedges.

12 to 24 serve as appetizer / 6 to 8 serve as main course

Tips:  To caramelize the onions, cook them low and slow.  And don’t add the garlic until the onions are just about done, or it will get bitter.  You can stuff the mushrooms in advance and refrigerate them for a day or two.  Don’t ship the olive oil at the end.  It will help brown the mushrooms and keep the filling moist.

 

(Recipe for the Crab-Stuffed Mushrooms with Caramelized Onions was in Sunday, Newsday, January, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Rhubarb Berry Cheesecake Pie

June 24, 2013 Leave a Comment
Rhubarb Berry Cheesecake Pie

Rhubarb Berry Cheesecake Pie

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

www.tasteofhome.com

 

As soon as strawberries and rhubarb come into season, I pull out this recipe so I’m ready to make it when the fruit is at its peak.  The combination of flavors and textures simply can’t be beat.  This cheesecake truly tastes like springtime!

                LeeAnn McCue                                                                  Charlotte, North Carolina

 

Rhubarb Berry Cheesecake Pie Recipe

Rhubarb Berry Cheesecake Pie

1 package (8 oz.) Philadelphia Cream Cheese, softened

1 can (14 oz.) sweetened condensed milk

6 Tbsp. lemon juice

1 tsp. lemon peel

1 tsp. vanilla

Dash salt

1 graham cracker crust (9 inches)

Topping:   2 cups sliced fresh or frozen rhubarb

¼ cup plus 2 Tbsp. water, divided

1 ½ tsp. unflavored gelatin

½ cup sugar

2 tsp. lemon juice

1 pint fresh strawberries, hulled and halved lengthwise

In a large bowl, beat cream cheese and milk until smooth.  Beat in the lemon juice, lemon peel, vanilla and salt.  Pour into crust.  Cover and refrigerate for 2 hours.

Meanwhile, in a large saucepan, bring rhubarb and ¼ cup water to a boil.  Reduce heat; simmer, uncovered, for 10 minutes or until rhubarb is tender.   Drain.  In a small bowl, sprinkle gelatin over remaining water; let stand for 1 minute.  Stir gelatin and sugar into rhubarb.  Bring to a boil.

Remove from the heat; stir in lemon juice.  Cover and refrigerate until slightly thickened.  Stir in strawberries.  Spoon over pie.  Refrigerate for 2-3 hours or until set.       6-8 servings

(Recipe for Rhubarb Berry Cheesecake Pie was in tasteofhome.com)

PrintFriendlyShare
Filed Under: No-Bake Recipes, Pie Recipes Tagged With: , , , ,

Fruit Jewel Cheesecake Recipe

January 12, 2013 Leave a Comment
Fruit Jewel Cheesecake

Fruit Jewel Cheesecake

This creamy rich cheesecake crowned with glazed fruit makes a spectacular dessert.  Why don’t you try this Fruit  Jewel Cheesecake that is made with fresh blueberries, kiwi, strawberries and pineapples then topped with a Citrus Glaze?

Fruit Jewel Cheesecake Recipe

Fruit Jewel Cheesecake

 Crust:   1 ½ cups graham cracker crumbs

¼ cupmargarine or butter, melted

Filling:   3 (8 oz.) package cream cheese, softened

1 cup sugar

4 eggs

1 ½ cups dairy sour cream

2 tsp. grated lemon peel

Topping:   1 pint strawberries, sliced

2 cups fresh or canned pineapple chunks, well drained

1 cup blueberries

1 cup kiwi

Citrus Glaze

Preheat oven to 350 F.  In medium bowl, combine crust ingredients; press in bottom of 10 inch springform pan.

In large bowl, combine cream cheese and sugar; beat until light and fluffy.  Add eggs one at a time, beating well after each addition.  Add sour cream and lemon peel; blend well.  Pour into prepared crust.

Bake at 350 F. for 50 to 60 minutes or until center is set.  (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking).  Cool.  Refrigerate for several hours or overnight.  Shortly before serving, carefully remove sides of pan; arrange fruit over cheesecake.  Spoon or brush Citrus Glaze over fruit.        16 servings

Citrus Glaze

1 Tbsp. sugar

2 tsp. cornstarch

½ cup orange juice

¼ cup water

1 Tbsp. lemon juice

¼ tsp. fresh grated lemon peel

In small saucepan, combine sugar and cornstarch.  Gradually add orange juice and water.  Bring to a boil over medium heat, stirring constantly.  Stir in lemon juice and lemon peel.  Cool.       ¾ cup

(Recipe for the Fruit Jewel Cheesecake was in Pillsbury Classic Cookbook, Show Off Desserts Sensational and Simple To Make, 1987)

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.

Hope you enjoyed the Fruit Jewel Cheesecake, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Cake Recipes Tagged With: , , , , , , , ,

Chocolate Lemon Cream Bars Recipe

September 13, 2012 Leave a Comment

Chocolate Lemon Cream Bars

Cake mix makes a delicious base and topping for these Chocolate Lemon Cream Bars.   It will taste good with freshly brewed coffee that is garnished with a twist of lemon.

Chocolate Lemon Cream Bars Recipe

Chocolate Lemon Cream Bars

Base:   1 pkg. Pillsbury Plus Devil’s Food Cake Mix

½ cup margarine, softened

1 egg

½ cup chopped walnuts

Filling:   8 oz. pkg. cream cheese, softened

14 oz. can sweetened condensed milk (NOT EVAPORATED)

3 Tbsp. lemon juice

1 Tbsp. grated lemon peel

1 egg

Preheat oven to 350 F.  Grease 13×9 inch pan.  In large bowl, combine cake mix, margarine and egg; mix at low speed until combined.  Stir in the walnuts.  Reserve 1 ½ cups for topping; set aside.  Press remaining mixture in bottom of greased pan.  Bake at 350 F. 10 minutes; cool 5 minutes.

Beat cream cheese in medium bowl until light and fluffy.   Add remaining filling ingredients and beat at medium speed until smooth.  Pour evenly over partially baked crust; sprinkle with reserved topping.  Bake at 350 F. for an additional 20 t 25 minutes or until center is set.  Cool completely.  Cut into bars.  Store in refrigerator.    Makes 36 bars.

 

(Recipe for the Chocolate Lemon Cream Bars was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 69)

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.

Hope you enjoyed making the Chocolate Lemon Cream Bars recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Cake Recipes Tagged With: , , , , ,

To the Top