BLUEBERRY MUFFINS
1 egg
1/4 cup milk
1/4 cup orange juice
1/4 cup oil
1-1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
3/4 cup drained blueberries
Beat egg; stir in milk and oil. Mix in remaining ingredients (except blueberries) just until flour is moistened. Fold in blueberries. Pour into muffin cups. Base 20 to 25 minutes at 400 degrees.
Makes 12.
Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts
Wednesday, April 1, 2009
Sunday, March 1, 2009
Eclair Dessert
The final recipe in the 3-part series from dinner at SYFR's: -- Cathy
ECLAIR DESSERT
Bottom Layer:
1 cup water
1 stick butter
1 cup flour
4 eggs
Boil water and butter. Add flour and stir until it leaves side of pan. Remove from heat. Add eggs, one at a time, beating by hand until mixed well. Spread in 9 x 13 pan. Bake at 400 for 25 minutes. Cool.
Filling:
8 oz. cream cheese
3 cups cold milk
2 small pkg vanilla instant pudding
Beat cream cheese. Add 1/2 cup cold milk and 1 box pudding. Beat until smooth. Add remaining box of pudding and slowly add remaining milk, beating until smooth. Pour on crust.
Topping:
1 - 9 oz. container Cool Whip
Chocolate syrup
Spread Cool Whip over filling. Refrigerate. Drizzle chocolate syrup over dessert piece when serving.
ECLAIR DESSERT
Bottom Layer:
1 cup water
1 stick butter
1 cup flour
4 eggs
Boil water and butter. Add flour and stir until it leaves side of pan. Remove from heat. Add eggs, one at a time, beating by hand until mixed well. Spread in 9 x 13 pan. Bake at 400 for 25 minutes. Cool.
Filling:
8 oz. cream cheese
3 cups cold milk
2 small pkg vanilla instant pudding
Beat cream cheese. Add 1/2 cup cold milk and 1 box pudding. Beat until smooth. Add remaining box of pudding and slowly add remaining milk, beating until smooth. Pour on crust.
Topping:
1 - 9 oz. container Cool Whip
Chocolate syrup
Spread Cool Whip over filling. Refrigerate. Drizzle chocolate syrup over dessert piece when serving.
Saturday, February 14, 2009
Toffee Malted Cookies
A wickedly yummy cookie. Best if not over baked. -- Cathy
TOFFEE MALTED COOKIES
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 pkg (3.4oz) instant vanilla pudding
1 tsp vanilla
2 1/4 cup all-purpose flour
1 cup quick cooking oats
1 tsp baking soda
1/2 tsp salt
1 cup malted milk balls, chopped
3/4 cup English toffee bits or almond brickle chips
In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Add pudding mix and vanilla. In a second bowl, combine flour, oats, baking soda and salt; add to creamed mixture. Fold in milk balls and toffee. Drop by rounded tsp 2" apart. Bake @ 350 degrees for 12-15 min. or until golden brown.
TOFFEE MALTED COOKIES
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 pkg (3.4oz) instant vanilla pudding
1 tsp vanilla
2 1/4 cup all-purpose flour
1 cup quick cooking oats
1 tsp baking soda
1/2 tsp salt
1 cup malted milk balls, chopped
3/4 cup English toffee bits or almond brickle chips
In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Add pudding mix and vanilla. In a second bowl, combine flour, oats, baking soda and salt; add to creamed mixture. Fold in milk balls and toffee. Drop by rounded tsp 2" apart. Bake @ 350 degrees for 12-15 min. or until golden brown.
Tuesday, February 10, 2009
Banana Bars
I am allergic to bananas, but don't let that stop you. -- ml
BANANA BARS
Cream together:
1/2 cup butter or margarine
1-1/2 cup sugar
Add:
2 eggs
3/4 cup sour cream
2 ripe bananas - mashed
1 tsp vanilla
2 cups flour
1 tsp salt
1 tsp soda
Bake 20 minutes at 375 degrees in jelly roll pan. Cool and frost.
Frosting
1 - 3 oz pkg cream cheese
3/4 stick butter
1 Tbsp milk
3 cups powered sugar
BANANA BARS
Cream together:
1/2 cup butter or margarine
1-1/2 cup sugar
Add:
2 eggs
3/4 cup sour cream
2 ripe bananas - mashed
1 tsp vanilla
2 cups flour
1 tsp salt
1 tsp soda
Bake 20 minutes at 375 degrees in jelly roll pan. Cool and frost.
Frosting
1 - 3 oz pkg cream cheese
3/4 stick butter
1 Tbsp milk
3 cups powered sugar
Sunday, February 8, 2009
Strawberry Dessert
One of my all time favorites (sorry....I use that word a lot...where's my thesaurus?!?!). Grandma Nelson made this special treat while I was growing up. -- Cathy
STRAWBERRY DESSERT
Crust:
1 cup flour
1/4 cup brown sugar
1/2 cup butter or margarine
Mix together above ingredients and put in shallow pan (i.e., cookie sheet), bake 20 minutes at 325-350ish, stirring half way through. Sprinkle 2/3 of mixture in bottom of a 9 x 13 pan.
Combine and beat until very stiff:
2/3 cup sugar
2 egg whites
10 oz pkg frozen strawberries
2 Tbsp lemon juice
When stiff, fold in 1 cup whipping cream (whipped)
Pour in pan. Top with remaining crumbs. FREEZE OVERNIGHT.
STRAWBERRY DESSERT
Crust:
1 cup flour
1/4 cup brown sugar
1/2 cup butter or margarine
Mix together above ingredients and put in shallow pan (i.e., cookie sheet), bake 20 minutes at 325-350ish, stirring half way through. Sprinkle 2/3 of mixture in bottom of a 9 x 13 pan.
Combine and beat until very stiff:
2/3 cup sugar
2 egg whites
10 oz pkg frozen strawberries
2 Tbsp lemon juice
When stiff, fold in 1 cup whipping cream (whipped)
Pour in pan. Top with remaining crumbs. FREEZE OVERNIGHT.
Monday, January 12, 2009
Wacky Sue Cake
Today Cathy is making dessert. Hooray!! This particular dessert was very popular at our house before one of us grew out of an egg allergy. -- ML
How 'bout some dessert?!
A household favorite. It came from a friend, Sue. It was called "Wacky Cake," but since our friend, Sue, was kinda wacky, our family has renamed it "Wacky Sue Cake." (It's "wacky" because it has no eggs)
Wacky Sue Cake
Mix in large bowl:
3 cups flour
1 tsp salt
2 tsp soda
2 cups sugar
1/4 cup cocoa
3/4 cup oil
2 tsp vanilla
2 Tbsp vinegar
2 cups cold water
Bake 350 degrees for 40-45 minutes in UNgreased 9 x 13 pan.
Frosting:
Bring to a boil for 1 minute:
1 stick of butter
1/3 cup milk
1-1/2 cups sugar
Remove from heat and add 1/2 to 1 cup chocolate chips. Beat/mix by hand (for quite awhile). Pour/spread on cake and enjoy.
How 'bout some dessert?!
A household favorite. It came from a friend, Sue. It was called "Wacky Cake," but since our friend, Sue, was kinda wacky, our family has renamed it "Wacky Sue Cake." (It's "wacky" because it has no eggs)
Wacky Sue Cake
Mix in large bowl:
3 cups flour
1 tsp salt
2 tsp soda
2 cups sugar
1/4 cup cocoa
3/4 cup oil
2 tsp vanilla
2 Tbsp vinegar
2 cups cold water
Bake 350 degrees for 40-45 minutes in UNgreased 9 x 13 pan.
Frosting:
Bring to a boil for 1 minute:
1 stick of butter
1/3 cup milk
1-1/2 cups sugar
Remove from heat and add 1/2 to 1 cup chocolate chips. Beat/mix by hand (for quite awhile). Pour/spread on cake and enjoy.
Sunday, December 21, 2008
Peanut Butter Fritos
Here's one more recipe for last minute holiday treats with the salty/sweet combination. Cathy and I go to a church that has a lot of good cooks. I've stolen this recipe from Colleen S., who is one of those great cooks and a truly sweet and genuine person.
1 (10 oz.) bag Fritos Scoops
1 cu. sugar
1 cu. corn syrup
1 cu. creamy peanut butter
Spread out Fritos on a greased cookie sheet. Bring sugar and corn syrup to a boil. Take off heat and stir in peanut butter until smooth. Poor over Fritos.
Melt together:
2 T. creamy peanut butter
2 T. semisweet chocolate chips
Drizzle over Fritos.
1 (10 oz.) bag Fritos Scoops
1 cu. sugar
1 cu. corn syrup
1 cu. creamy peanut butter
Spread out Fritos on a greased cookie sheet. Bring sugar and corn syrup to a boil. Take off heat and stir in peanut butter until smooth. Poor over Fritos.
Melt together:
2 T. creamy peanut butter
2 T. semisweet chocolate chips
Drizzle over Fritos.
Friday, December 19, 2008
Chocolate Pretzel Rings
I have seen these done with chocolate stars as well, but you'd get more chocolate bang for your buck with Kisses.
Warning: Very addicting. They have that much-needed salty/sweet combo.
48-50 pretzel rings
1 pkg (8 oz) milk chocolate kisses
1/4 cup M&Ms
Or just do what I do, just buy a bag of pretzels, a bag of kisses, and a bag of Christmas-colored M&Ms and make however many you can and munch on the rest. :-)
Place the pretzels on a baking sheet. Place chocolate kiss in the center of each pretzel ring. Bake at 275 degrees for 2 to 3 minutes (until kiss is softened). Remove from oven. Place an M&M on each kiss, pressing down slightly so chocolate fills the ring. Refrigerate for 5 to 10 minutes (but, they are good gooey too!) or until chocolate is firm. Store at room temperature.
Yield: About 4 dozen.I usually make these and freeze them. They freeze great. I take some out awhile (so they thaw) before serving to people. This year, I made the mistake of not getting them in the freezer right away and we are now sadly (and embarrassingly) down to 17.
Warning: Very addicting. They have that much-needed salty/sweet combo.
48-50 pretzel rings
1 pkg (8 oz) milk chocolate kisses
1/4 cup M&Ms
Or just do what I do, just buy a bag of pretzels, a bag of kisses, and a bag of Christmas-colored M&Ms and make however many you can and munch on the rest. :-)
Place the pretzels on a baking sheet. Place chocolate kiss in the center of each pretzel ring. Bake at 275 degrees for 2 to 3 minutes (until kiss is softened). Remove from oven. Place an M&M on each kiss, pressing down slightly so chocolate fills the ring. Refrigerate for 5 to 10 minutes (but, they are good gooey too!) or until chocolate is firm. Store at room temperature.
Yield: About 4 dozen.I usually make these and freeze them. They freeze great. I take some out awhile (so they thaw) before serving to people. This year, I made the mistake of not getting them in the freezer right away and we are now sadly (and embarrassingly) down to 17.
Wednesday, December 17, 2008
Caramel Chex Mix
While we're on the holiday treat theme, I thought I'd offer this one. It's not Cathy's, but it's not mine either. I got the recipe from our librarian Leslie R. several years ago. I often make a double batch right after Thanksgiving and it hardly ever makes it to Christmas. Chex cereal makes an excellent conduit for caramel. The pretzels, not so much, but they're in there anyway.
1 lb. butter or margarine
2 lb. light brown sugar
1 cu. white corn syrup
1 tsp. salt
Simmer all this for 5 minutes. It goes better if it's in a large pot. Remove from the heat and add:
2 tsp. almond extract
Then pour it over:
12 oz. Crispex
12 oz. Corn Chex
12 oz. Rice Chex
12 oz. stick pretzels (If you get the little holiday trees, there's more caramel.)
16 oz. almonds
Divide this into 2 paper bags and shake well. Microwave for 4.5 minutes. Stop and shake after every 1.5 minutes. Pour out and cool. I've found that parchment paper or Pam-ed wax paper works the best for cooling.
Vanilla extract and peanuts are also very tasty for those sisters (or others) who don't really do nuts.
1 lb. butter or margarine
2 lb. light brown sugar
1 cu. white corn syrup
1 tsp. salt
Simmer all this for 5 minutes. It goes better if it's in a large pot. Remove from the heat and add:
2 tsp. almond extract
Then pour it over:
12 oz. Crispex
12 oz. Corn Chex
12 oz. Rice Chex
12 oz. stick pretzels (If you get the little holiday trees, there's more caramel.)
16 oz. almonds
Divide this into 2 paper bags and shake well. Microwave for 4.5 minutes. Stop and shake after every 1.5 minutes. Pour out and cool. I've found that parchment paper or Pam-ed wax paper works the best for cooling.
Vanilla extract and peanuts are also very tasty for those sisters (or others) who don't really do nuts.
Monday, December 15, 2008
Andes Mints
Apparently, Cathy had a bit of an "incident" when she ran to the grocery store to grab the extract for this recipe:
Cathy is no "brainless twit." It was a grocery store/cooking mishap and it happens to us all. Please read my personal blog on my fruitcake massacre. Anyway here's Cathy's recipe for a chocolate/mint treat and how bad could that be?
These are absolutely delightful. HOWEVER, do not make the mistake of using "spearmint" extract instead of "peppermint" extract. They freeze very very nicely. Just take some out as needed.
1-12 oz pkg semisweet chocolate chips
1 cup white chips
1 can sweet condensed milk
2 tsp peppermint extract
green food coloring
Line 9 x 9 pan w/waxed paper.
Melt 1 cup sweet condensed milk and full bag of chocolate chips in microwave (I use the old fashioned way . . . stove top, BUT, be careful not to scald/burn).
Pour 1/2 of chocolate chips melted mixture in pan. Cool in freezer until set (15-20 min).
Melt 1 cup of white chips and the rest of the condensed milk (there won't be much). After chips are melted, add 2 tsp peppermint and food coloring (2-3 drops or as desired). [A side note, we used blue this year to shake things up. Next year, we're going to go for pink.] Spread over first layer. Cool in freezer until set (15-20 min).
Spread other 1/2 of chocolate chip mixture over green layer. Cool in freezer until set. Trim edges off with sharp heavy knife and cut into bite size pieces.
Sooooo, I ran out of peppermint extract making my mints. Hmmm. I tried calling a neighbor to borrow some, she wasn't home; so I ran to Pete's. All I could find was "Mint extract." Me being the cooking brainless twit that I am thought, "hmmmmm, they must have renamed it." I get home, open the extract, dump more into my mint recipe, and THEN . . . smelled it (should've done that first). ARGH!!!! It's SPEARMINT!!!!!! My poor mints. Needless to say, they will NOT be shared with nonfamily this year. :-(
Cathy is no "brainless twit." It was a grocery store/cooking mishap and it happens to us all. Please read my personal blog on my fruitcake massacre. Anyway here's Cathy's recipe for a chocolate/mint treat and how bad could that be?
These are absolutely delightful. HOWEVER, do not make the mistake of using "spearmint" extract instead of "peppermint" extract. They freeze very very nicely. Just take some out as needed.
1-12 oz pkg semisweet chocolate chips
1 cup white chips
1 can sweet condensed milk
2 tsp peppermint extract
green food coloring
Line 9 x 9 pan w/waxed paper.
Melt 1 cup sweet condensed milk and full bag of chocolate chips in microwave (I use the old fashioned way . . . stove top, BUT, be careful not to scald/burn).
Pour 1/2 of chocolate chips melted mixture in pan. Cool in freezer until set (15-20 min).
Melt 1 cup of white chips and the rest of the condensed milk (there won't be much). After chips are melted, add 2 tsp peppermint and food coloring (2-3 drops or as desired). [A side note, we used blue this year to shake things up. Next year, we're going to go for pink.] Spread over first layer. Cool in freezer until set (15-20 min).
Spread other 1/2 of chocolate chip mixture over green layer. Cool in freezer until set. Trim edges off with sharp heavy knife and cut into bite size pieces.
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