Fresh Strawberry Muffin

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1/2 cup butter, softened

3/4 cup sugar

1 egg

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup milk

1/2 tsp vanilla

1 1/2 cups chopped strawberries

3 tsp sugar

1/2 tsp cinnamon

Cream butter and sugar. Add egg and mix well.

Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.

Spoon batter into muffin pans.

Combine sugar and cinnamon and sprinkle over muffins.

Bake at 400º for 20-25 minutes.

Makes one dozen muffins.

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Blueberry Walnut Muffins

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  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 2 cups frozen unsweetened blueberries

TOPPING:

  • 1/4 cup walnuts
  • 2 tablespoons sugar
  • 1/2 teaspoon ground nutmeg

Directions

  • In a large bowl, combine the flour, baking powder and salt.

In a large bowl cream butter and sugar, Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries.

  • Fill greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins top with walnuts.

Bake at 375° for 20-25 minutes or until a toothpick comes out clean for 12 cup muffin pan or 30 minutes for 6 cup muffin pan.

Cool in pan for 10 minutes before removing to a wire rack.

Yield: about 2 dozen if using 12 cup muffin pan/ if using 6 cup muffin pan Yields 12 large 🙂

Texas Sticky Buns

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What You’ll Need:
  • 4 tablespoons (1/2 stick) butter, divided
  • 1 tablespoon light corn syrup
  • 1/2 cup firmly packed light brown sugar, divided
  • 1/2 cup pecan halves
  • 1 (10 ounce) package refrigerated pizza crust (see Note)
  • 2 teaspoons ground cinnamon
What To Do:
  1. Preheat oven to 350 degrees F.
  2. In a small saucepan, combine 3 tablespoons butter, corn syrup, and 1/4 cup brown sugar over low heat, stirring constantly until butter is melted. Immediately pour into bottom of an 8- or 9-inch round cake pan, tilting pan to completely cover its bottom. Immediately arrange pecan halves flat side up over syrup. Melt remaining 1 tablespoon butter in saucepan.
  3. Unroll pizza dough on a floured surface and brush with butter. Sprinkle with remaining 1/4 cup brown sugar and cinnamon. Starting at wide end, roll dough up jelly roll style. With a sharp knife, cut into 8 equal slices. Arrange slices cut side up in cake pan.
  4. Bake 20 to 22 minutes, or until golden. Remove from oven and immediately invert onto a serving platter. Be careful: sugar is very hot. Allow to cool slightly and serve warm.

Glazed Triple Berry Rolls

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Ingredients

1 can refrigerated crescent rolls (Pillsbury 8 count)

1/4 cup Triple Berry Preserves

1/2 cup powdered sugar

2 teaspoons milk

Instructions

  1. Separate the dough into 4 rectangles. Press the seams together. Spread 1 Tablespoon preserves on each rectangle. Roll each one up gently and cut into 4 mini rolls.
  2. Place the mini rolls into a greased mini muffin tin cut side down. Bake at 375 degrees for 12 minutes. Cool 2-3 minutes in the pan, then gently remove to a platter to cool.
  3. Stir together the powdered sugar and milk. Drizzle over the tops of the rolls. Serve warm. Makes 16 mini rolls.

Notes

You could also sprinkle mini chocolate chips on the preserves before rolling up if you wanted to give it some chocolate flavor.

Lemon and Poppy Seed Loaf

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Ingredients

  • 3/4 cup or 175 g softened butter
  • 3/4 cup or 175 ml milk
  • 1 cup or 200 g regular sugar
  • 3 eggs (lightly beaten)
  • Grated Zest and Juice of 1/2 a lemon
  • 3 Tablespoons Poppy Seeds
  • 1 3/4 cups or 225 g Plain / All purpose flour (sieved)
  • 1 tsp baking powder
  • 1/2 tsp salt

Instructions

  1. Heat oven to 160 C, Gas 3, 300 F. Grease and line your baking tin.
  2. Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour etc.
  3. Start with making the cake batter by creaming the butter and sugar until a pale light colour.
  4. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. Add the lemon Juice, zest and poppy seeds.
  5. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.
  6. Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr to 1 hr and 5 minutes.
  7. *** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
  8. Have a cup of tea!
  9. When the cake is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack.
  10. Allow to cool. Store in an airtight container.

Coconut Almond Bread

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Ingredients

  • 2 eggs
  • 1 cup sugar
  • ½ cup shortening
  • 1 tsp. coconut extract
  • ½ c. buttermilk
  • ½ tsp. salt
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • 1½ c. flour
  • ½ c. coconut
  • ½ c. chopped almonds
  • Topping:
  • ½ c. sugar
  • ¼ c. water
  • 1 Tbsp. butter
  • 1 tsp. almond extract

Instructions

  • Beat eggs, sugar, shortening, and extract together.
  • Slowly mix in buttermilk and dry ingredients.
  • Pour into a bread pan coated in cooking spray.
  • Bake for 60 to 70 minutes at 325 degrees until knife comes out clean.
  • While baking boil sugar and water for a few minutes.
  • Remove from heat and add butter and extract.
  • Pour over cooked bread and let set for two hours before removing from pan.

Blueberry Coconut Banana Bread

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Ingredients

  • 2 cups flour
  • 1 tsp teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt1/2 cup sugar
  • ¼ cup butter
  • 2 eggs
  • 5 Tbsp Greek yogurt
  • ½ teaspoon vanilla extract
  • 1 cup mashed bananas (about 2 medium very ripe)
  • ¾ cup blueberries, fresh or frozen
  • ½ cup shredded coconut

Instructions

  1. Preheat oven to 350 degrees. In a small bowl combine flour,baking powder,baking soda and salt. Set aside.
  2. Cream together sugar and butter in medium bowl.
  3. Add eggs one at a time. Mixing after each addition.
  4. Stir in yogurt and vanilla.Mix in mashed bananas. Mix in flour mixture until evenly moistened. Do not overmix. Stir in blueberries and coconut
  5. Pour into greased loaf pan.
  6. Bake for 50-60 minutes or until toothpick comes out clean.
  7. Let cool for 10 minutes in pan. Remove loaf to rack to cool.

Blueberry-Walnut Pancakes

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INGREDIENTS
  • 3 large omega-3 eggs
  • 3/4 cup almond milk
  • 1/2 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of sea salt
  • 1/4 cup roughly chopped walnuts
  • coconut oil, for greasing the skillet (about 1/4 cup)
  • 1/2 cup arrowroot powder
  • 1 teaspoon of cinnamon
  • 1 pint fresh blueberries
Step 1

In a large bowl, whisk the eggs and then add the almond milk, lemon juice, and vanilla.   Whisk until well blended.

In a separate bowl, mix together the coconut flour, cinnamon, baking powder, baking soda, salt, and arrowroot.  Add the dry ingredients to the wet mixture, 1/4 cup at a time, while continuously whisking. Once combined, gently fold in the walnuts.

Step 2

Grease a large skillet and place over medium heat. Once the skillet is hot, use a ladle to pour 3-inch pancakes onto the skillet. Cook until bubbles appear, then flip. The pancake should cook on each side for about 2-3 minutes. Repeat with rest of the batter. Add a tablespoon or more of coconut oil to the hot griddle, as needed.

Step 3

Make a blueberry sauce by simmering the blueberries in a small saucepan with 2 tablespoons of water for 10 minutes before serving.

Step 4

To serve, place 3 pancakes on a plate and top each stack with the blueberry sauce.   

Glazed Doughnut Muffins

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Ingredients:

For the Muffins:

1/4 cup butter

1/4 cup vegetable oil

1/2 cup granulated sugar

1/3 cup brown sugar

2 large eggs

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon ground nutmeg

1 teaspoon cinnamon

3/4 teaspoon salt

1 teaspoon vanilla extract

2 2/3 cups all-purpose flour

1 cup milk

For the Glaze:

3 tablespoons butter; melted

1 cup confectioners’ sugar; sifted

3/4 teaspoon vanilla

2 tablespoons hot water

Directions:

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!

Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Recipe Note: Muffins will keep at room temperature for about a day

Potato Bacon Casserole

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4 cups frozen shredded hash brown potatoes

1/2 cup finely chopped onion

8 ounces bacon or turkey bacon, cooked and crumbled

1 cup (4 oz.) shredded cheddar cheese

1 can (12 fl. oz.) evaporated milk

1 large egg, lightly beaten or 1/4 cup egg substitute

1 1/2 teaspoons seasoned salt

Directions

PREHEAT oven to 350° F. Grease 8-inch-square baking dish.

LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.

BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.