Ingredients
1. 1 stick plus 2 tablespoons unsalted butter, at room temperature
2. 2 tablespoons dark brown sugar
3. 2 Granny Smith apples--peeled, cored and cut into 1/2-inch dice
4. 1 teaspoon cinnamon
5. 1 1/2 teaspoons pure vanilla extract
6. 2 cups all-purpose flour
7. 1 teaspoon baking soda
8. 1/2 teaspoon salt
9. 1/4 teaspoon ground cloves
10. 1/4 teaspoon freshly grated nutmeg
11. 1 cup granulated sugar
12. 2 large eggs
13. 2 very ripe bananas, mashed (1 cup)
14. 1/4 cup fresh orange juice
Instructions
1. In a large skillet, melt 2 tablespoons of the butter with the brown sugar. Add the apples and cook over moderately high heat, stirring, until tender and golden, 4 to 5 minutes. Add 1/2 teaspoon of the cinnamon and 1/2 teaspoon of the vanilla and transfer the apples to a plate.
2. Preheat the oven to 350°. Grease and flour a 9-by-5-by-4 1/2 inch loaf pan. In a medium bowl, stir together the flour, baking soda, salt, cloves, nutmeg and the remaining 1/2 teaspoon cinnamon.
3. In a large bowl, using a handheld electric mixer, beat the remaining stick of butter with the granulated sugar on medium speed until light and fluffy. Add the eggs, 1 at a time, and mix until smooth. Add the mashed bananas, orange juice and the remaining 1 teaspoon of vanilla and beat until smooth. Add the dry ingredients and beat on low speed until smooth. Using a rubber spatula, fold in the apples.
4. Scrape the batter into the prepared pan and smooth the surface. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean; cover loosely with foil if the loaf becomes too dark. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.
Showing posts with label Cake Pie Recipes. Show all posts
Showing posts with label Cake Pie Recipes. Show all posts
Simple Pumpkin Pie Recipes
Ingredients
1 lb Can solid pack pumpkin
1 oz 12 can evaporated milk
2 Whole eggs
2 Egg whites
3/4 c Sugar
1 ts Ground cinnamon
1/4 ts Ground allspice
1/4 ts Ground ginger
1/8 ts Salt
1/2 c Graham-cracker or
1/2 c Vanilla wafer crumbs
1 c Whipped cream (optional)
Instructions
In large bowl combine pumpkin, evaporated milk, eggs and egg whites: beat until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray high-sided 9-inch pie plate with nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated 325 degree oven 45-55 minutes, until a knife inserted near center comes out clean. Cool pie on wire rack and refridge overnight. Cut in wedges and serve with small dollop of whipped cream.
1 lb Can solid pack pumpkin
1 oz 12 can evaporated milk
2 Whole eggs
2 Egg whites
3/4 c Sugar
1 ts Ground cinnamon
1/4 ts Ground allspice
1/4 ts Ground ginger
1/8 ts Salt
1/2 c Graham-cracker or
1/2 c Vanilla wafer crumbs
1 c Whipped cream (optional)
Instructions
In large bowl combine pumpkin, evaporated milk, eggs and egg whites: beat until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray high-sided 9-inch pie plate with nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated 325 degree oven 45-55 minutes, until a knife inserted near center comes out clean. Cool pie on wire rack and refridge overnight. Cut in wedges and serve with small dollop of whipped cream.
Easy Baked Apple Recipes
Ingredients
* 4 Rome Beauty apples, cored
* Raisins, to fill apples
* 4 teaspoons brown sugar
* 1/2 cup apple juice
Instruction
Preheat oven to 350 degrees F.
Cut a strip of peel off each apple around it's equator so the apple will not explode in the oven.
Place the apples into an 8 or 9-inch square baking pan, depending on the size of the apples so they fit snug in the pan. Stuff each apple with raisins. Top each apple with 1 teaspoon brown sugar. Pour apple juice over the brown sugar and into the bottom of the pan. Bake until golden and cooked through, for approximately 1 hour.
* 4 Rome Beauty apples, cored
* Raisins, to fill apples
* 4 teaspoons brown sugar
* 1/2 cup apple juice
Instruction
Preheat oven to 350 degrees F.
Cut a strip of peel off each apple around it's equator so the apple will not explode in the oven.
Place the apples into an 8 or 9-inch square baking pan, depending on the size of the apples so they fit snug in the pan. Stuff each apple with raisins. Top each apple with 1 teaspoon brown sugar. Pour apple juice over the brown sugar and into the bottom of the pan. Bake until golden and cooked through, for approximately 1 hour.
Mango Margharita Recipe
Ingredients
* 1 1/4 ounces silver tequila
* 1-ounce triple sec
* 1 1/2 ounces freshly squeezed lemon juice
* 2 ounces simple syrup or sweet-and-sour mix
* 3/4 cup partially frozen mango, unsweetened (prefer individual quick frozen or fresh)
Instructions
Place all of the ingredients in a blender and blend until smooth. Pour the mixture into a hurricane-style glass.
* 1 1/4 ounces silver tequila
* 1-ounce triple sec
* 1 1/2 ounces freshly squeezed lemon juice
* 2 ounces simple syrup or sweet-and-sour mix
* 3/4 cup partially frozen mango, unsweetened (prefer individual quick frozen or fresh)
Instructions
Place all of the ingredients in a blender and blend until smooth. Pour the mixture into a hurricane-style glass.
Mango Blueberries Recipes
Ingredients:
2/3 cup whole wheat pastry flour
1 teaspoon baking powder, double acting
1 egg, white
½ teaspoon orange peel, shredded finely
¼ teaspoon ginger ground
1½ tablespoon brown sugar, packed
1 cup fresh mango or fresh pieces, peeled, seeded and sliced
¼ cup fresh blueberries
2 cups vanilla yogurt, fresh
1/3 cup milk, low fat or fat free
½ teaspoon vanilla extract
1/8 cup sugar, granulated
1/8 cup butter, softened
1 tablespoon butter, melted
½ tablespoon water, normal tap water
Instructions:
1. Preheat oven to 350 degree Fahrenheit. Lightly grease a medium size small baking pan, leave aside.
2. In a medium bowl place egg whites and let them stand for half an hour at room temperature. In another medium bowl mix baking powder, whole wheat flour, orange peel and ginger. Leave aside.
3. Stir 1 tablespoon melted butter with brown sugar and water in a small bowl. Spread this mixture in the greased baking pan and arrange peach or mango slices over this mixture. Top this layer with blueberries.
4. After 30 minutes, beat the egg white with a rotary beater or hand whisk till the tips of the foam curl or it forms soft peaks. At this stage add half of the granulated sugar and beat further till the egg whites reaches stiff peak stage.
5. Quickly in another bowl beat the softened butter for 30 seconds with an electric mixture. Stir in the remaining sugar and vanilla and beat on medium speed. Add milk and flour mixture and beat just enough to mix the mixture. Lastly fold egg white mixture lightly. Spoon this mixture over the already spread fruits on the baking pan.
6. Place the pan in the preheated oven and bake for about 30 to 40 minutes. Consider the cake done when a toothpick inserted in the center of the cake comes out clean. When done remove the cake from the oven and let it cool on a wire rack for 5 minutes.
7. Run a knife around the sides of the cake to loosen them, invert it in a serving plate and serve warm. You may cut the cake into wedges and serve with chilled yoghurt. Makes 6 servings.
2/3 cup whole wheat pastry flour
1 teaspoon baking powder, double acting
1 egg, white
½ teaspoon orange peel, shredded finely
¼ teaspoon ginger ground
1½ tablespoon brown sugar, packed
1 cup fresh mango or fresh pieces, peeled, seeded and sliced
¼ cup fresh blueberries
2 cups vanilla yogurt, fresh
1/3 cup milk, low fat or fat free
½ teaspoon vanilla extract
1/8 cup sugar, granulated
1/8 cup butter, softened
1 tablespoon butter, melted
½ tablespoon water, normal tap water
Instructions:
1. Preheat oven to 350 degree Fahrenheit. Lightly grease a medium size small baking pan, leave aside.
2. In a medium bowl place egg whites and let them stand for half an hour at room temperature. In another medium bowl mix baking powder, whole wheat flour, orange peel and ginger. Leave aside.
3. Stir 1 tablespoon melted butter with brown sugar and water in a small bowl. Spread this mixture in the greased baking pan and arrange peach or mango slices over this mixture. Top this layer with blueberries.
4. After 30 minutes, beat the egg white with a rotary beater or hand whisk till the tips of the foam curl or it forms soft peaks. At this stage add half of the granulated sugar and beat further till the egg whites reaches stiff peak stage.
5. Quickly in another bowl beat the softened butter for 30 seconds with an electric mixture. Stir in the remaining sugar and vanilla and beat on medium speed. Add milk and flour mixture and beat just enough to mix the mixture. Lastly fold egg white mixture lightly. Spoon this mixture over the already spread fruits on the baking pan.
6. Place the pan in the preheated oven and bake for about 30 to 40 minutes. Consider the cake done when a toothpick inserted in the center of the cake comes out clean. When done remove the cake from the oven and let it cool on a wire rack for 5 minutes.
7. Run a knife around the sides of the cake to loosen them, invert it in a serving plate and serve warm. You may cut the cake into wedges and serve with chilled yoghurt. Makes 6 servings.
Coconut Bundt Cake Mix Recipes
Ingredients
* 3 cups cake flour
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, room temperature
* 2 1/2 cups sugar
* 6 large eggs
* 2 teaspoons vanilla extract
* 1/2 teaspoon coconut extract
* 1 1/4 cups canned unsweetened coconut milk
* 2 cups (packed) sweetened flaked coconut (about 7 ounces)
* 1 3/4 cups powdered sugar
* Additional sweetened flaked coconut (optional)
Instructions
Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.
Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.
Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.
* 3 cups cake flour
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, room temperature
* 2 1/2 cups sugar
* 6 large eggs
* 2 teaspoons vanilla extract
* 1/2 teaspoon coconut extract
* 1 1/4 cups canned unsweetened coconut milk
* 2 cups (packed) sweetened flaked coconut (about 7 ounces)
* 1 3/4 cups powdered sugar
* Additional sweetened flaked coconut (optional)
Instructions
Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.
Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.
Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.
DIRT CAKE PIE RECIPES
Ingredients
* 2 (18 oz.) Packages of Oreo cookies
* 1/2 stick butter & 1 (8 oz.) cream cheese
* 2 small boxes French vanilla instant pudding
* 1 (12 oz.) Tub of Cool Whip
* 1 cup powdered sugar
* 3.5 cups milk
Instructions
Mix pudding together with the milk, add the Cool Whip to pudding mixture. Cream butter, cream cheese and powdered sugar together. Then blend in with the Cool Whip Pudding mixture. Crumble the Oreo's in a blender, leave the cream in the Oreo's. Line the inside of a clay flower pot or glass pan with foil. Alternating cookie crumbs and filling, ending with the cookie crumbs on top. Top with gummi worms.
* 2 (18 oz.) Packages of Oreo cookies
* 1/2 stick butter & 1 (8 oz.) cream cheese
* 2 small boxes French vanilla instant pudding
* 1 (12 oz.) Tub of Cool Whip
* 1 cup powdered sugar
* 3.5 cups milk
Instructions
Mix pudding together with the milk, add the Cool Whip to pudding mixture. Cream butter, cream cheese and powdered sugar together. Then blend in with the Cool Whip Pudding mixture. Crumble the Oreo's in a blender, leave the cream in the Oreo's. Line the inside of a clay flower pot or glass pan with foil. Alternating cookie crumbs and filling, ending with the cookie crumbs on top. Top with gummi worms.
Banana Pudding Recipes
Ingredients
1. 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
2. 1 1/2 cups cold water
3. 1 (3.4 ounce) package instant vanilla pudding mix
4. 2 cups whipping cream, whipped
5. 36 vanilla wafers
6. 3 medium bananas, sliced and dipped in
7. Lemon juice
Instructions
1. In large mixing bowl, combine condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes.
2. Fold in whipped cream. Spoon 1-cup pudding mixture into 2 1/2-quart glass serving bowl.
3. Top with one-third each of the vanilla wafers, bananas and pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish. Store leftovers covered in refrigerator.
1. 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
2. 1 1/2 cups cold water
3. 1 (3.4 ounce) package instant vanilla pudding mix
4. 2 cups whipping cream, whipped
5. 36 vanilla wafers
6. 3 medium bananas, sliced and dipped in
7. Lemon juice
Instructions
1. In large mixing bowl, combine condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes.
2. Fold in whipped cream. Spoon 1-cup pudding mixture into 2 1/2-quart glass serving bowl.
3. Top with one-third each of the vanilla wafers, bananas and pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish. Store leftovers covered in refrigerator.
Peanut Butter Fudge Recipes
Ingredients:
6 oz semisweet chocolate pieces
1/2 Marshmallow fluff jar
1/2 c Peanut butter
1 ts Vanilla
2 c Sugar
2/3 c Apple juice
Chopped peanuts (opt.)
Instructions:
1. Mix semisweet chocolate pieces, half jar marshmallow fluff, peanut butter and vanilla. Set aside.
2. In buttered heavy 2-quart saucepan, mix sugar and apple juice. Cook and stir until sugar dissolves and mixture boils. Cook to soft-ball stage or until candy thermometer registers 240 F, stir frequently.
3. Remove from heat, quickly add marshmallow mixture. Stir until just blended.
4. Pour into buttered 9" square baking pan. Top fudge with chopped peanuts, if desired. cool. Cut into squares. Makes 3 dozen 1-1/2 inch pieces.
6 oz semisweet chocolate pieces
1/2 Marshmallow fluff jar
1/2 c Peanut butter
1 ts Vanilla
2 c Sugar
2/3 c Apple juice
Chopped peanuts (opt.)
Instructions:
1. Mix semisweet chocolate pieces, half jar marshmallow fluff, peanut butter and vanilla. Set aside.
2. In buttered heavy 2-quart saucepan, mix sugar and apple juice. Cook and stir until sugar dissolves and mixture boils. Cook to soft-ball stage or until candy thermometer registers 240 F, stir frequently.
3. Remove from heat, quickly add marshmallow mixture. Stir until just blended.
4. Pour into buttered 9" square baking pan. Top fudge with chopped peanuts, if desired. cool. Cut into squares. Makes 3 dozen 1-1/2 inch pieces.
Fresh Blueberry Pie Recipes
Ingredients
* 3 cups blueberries 3 cups blueberries
* 3/4 cup water 3/4 cup water
* 1 tablespoon butter 1 tablespoon butter
* 1 cup sugar 1 cup sugar
* 3 tablespoons cornstarch 3 tablespoons cornstarch
* dash of salt dash of salt
* 1 teaspoon lemon juice 1 teaspoon lemon juice
* 1 pie crust (9 inch)-baked 1 pie crust (9 inch)-baked
Instructions
1. Bring 1 cup blueberries and water to a boil. Boil gently for 4 minutes; add butter. Stir in sugar, cornstarch, and salt. Cook slowly, stirring, until thick and clear. Remove from heat; add lemon juice. Pour mixtrue over the remaining 2 cups of blueberries; stir gently to combine. Pour into the baked pie shell. Serve chilled or at room temperature with a dollop of sweetened whipped cream.
* 3 cups blueberries 3 cups blueberries
* 3/4 cup water 3/4 cup water
* 1 tablespoon butter 1 tablespoon butter
* 1 cup sugar 1 cup sugar
* 3 tablespoons cornstarch 3 tablespoons cornstarch
* dash of salt dash of salt
* 1 teaspoon lemon juice 1 teaspoon lemon juice
* 1 pie crust (9 inch)-baked 1 pie crust (9 inch)-baked
Instructions
1. Bring 1 cup blueberries and water to a boil. Boil gently for 4 minutes; add butter. Stir in sugar, cornstarch, and salt. Cook slowly, stirring, until thick and clear. Remove from heat; add lemon juice. Pour mixtrue over the remaining 2 cups of blueberries; stir gently to combine. Pour into the baked pie shell. Serve chilled or at room temperature with a dollop of sweetened whipped cream.
Blueberry Pie Recipes
INGREDIENTS:
* Pie Filling:
* 1 1/4 cup sugar
* 1/3 cup all-purpose flour
* 1/4 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 2 tablespoons lemon juice
* 2 teaspoons grated lemon zest
* 5 cups fresh or frozen thawed blueberries, rinsed well
* Pastry:
* 2 cups sifted all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon grated lemon peel
* 2/3 cup shortening, cold
* 4 + tablespoons ice cold water
* 1 tablespoon cold lemon juice
Instructions:
In a large bowl combine sugar, flour, salt, cinnamon, lemon juice and grated peel, and blueberries. Roll out half of the pastry (recipe follows) - line a 9-inch pie pan and trim edges. Pour blueberry mixture into pie crust. Roll out remaining pastry to about 1/8 inch thick. Cover pie; trim, turn edge under and crimp. Cut a few vents in top of crust to allow steam to escape. Bake at 425° for 40 minutes, or until crust is nicely browned.
Pie Pastry:
Sift together flour and salt; blend in lemon peel. With a pastry blender, cut in shortening until pieces are the size of small peas. Mix together 4 tablespoons of the water and the lemon juice. Sprinkle 4 tablespoons of lemon water over the dry ingredients; mix lightly, adding just enough additional cold water to hold dough together. Divide dough into 2 portions and shape each portion into a ball. Flatten pastry balls 1 at a time, on lightly floured surface. Roll out to form a circle, rolling from center edge until dough is 1/8-inch thick.
* Pie Filling:
* 1 1/4 cup sugar
* 1/3 cup all-purpose flour
* 1/4 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 2 tablespoons lemon juice
* 2 teaspoons grated lemon zest
* 5 cups fresh or frozen thawed blueberries, rinsed well
* Pastry:
* 2 cups sifted all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon grated lemon peel
* 2/3 cup shortening, cold
* 4 + tablespoons ice cold water
* 1 tablespoon cold lemon juice
Instructions:
In a large bowl combine sugar, flour, salt, cinnamon, lemon juice and grated peel, and blueberries. Roll out half of the pastry (recipe follows) - line a 9-inch pie pan and trim edges. Pour blueberry mixture into pie crust. Roll out remaining pastry to about 1/8 inch thick. Cover pie; trim, turn edge under and crimp. Cut a few vents in top of crust to allow steam to escape. Bake at 425° for 40 minutes, or until crust is nicely browned.
Pie Pastry:
Sift together flour and salt; blend in lemon peel. With a pastry blender, cut in shortening until pieces are the size of small peas. Mix together 4 tablespoons of the water and the lemon juice. Sprinkle 4 tablespoons of lemon water over the dry ingredients; mix lightly, adding just enough additional cold water to hold dough together. Divide dough into 2 portions and shape each portion into a ball. Flatten pastry balls 1 at a time, on lightly floured surface. Roll out to form a circle, rolling from center edge until dough is 1/8-inch thick.
Simple Pumpkin Pie Recipes
Ingredients
1 lb Can solid pack pumpkin
1 oz 12 can evaporated milk
2 Whole eggs
2 Egg whites
3/4 c Sugar
1 ts Ground cinnamon
1/4 ts Ground allspice
1/4 ts Ground ginger
1/8 ts Salt
1/2 c Graham-cracker or
1/2 c Vanilla wafer crumbs
1 c Whipped cream (optional)
Instructions
In large bowl combine pumkin, evaporated milk, eggs and egg whites: beat until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray high-sided 9-inch pie plate with nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated 325 degree oven 45-55 minutes, until a knife inserted near center comes out clean. Cool pie on wire rack and refridge overnight. Cut in wedges and serve with small dollop of whipped cream.
1 lb Can solid pack pumpkin
1 oz 12 can evaporated milk
2 Whole eggs
2 Egg whites
3/4 c Sugar
1 ts Ground cinnamon
1/4 ts Ground allspice
1/4 ts Ground ginger
1/8 ts Salt
1/2 c Graham-cracker or
1/2 c Vanilla wafer crumbs
1 c Whipped cream (optional)
Instructions
In large bowl combine pumkin, evaporated milk, eggs and egg whites: beat until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray high-sided 9-inch pie plate with nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated 325 degree oven 45-55 minutes, until a knife inserted near center comes out clean. Cool pie on wire rack and refridge overnight. Cut in wedges and serve with small dollop of whipped cream.
CHRISTMAS MUFFIN RECIPE
Ingredients
½ cup candied red cherries
½ cup candied green cherries
¾ cup Original Peachtree® Schnapps
½ cup golden raisins
Non-stick cooking spray
1½ cups all-purpose flour
2 eggs
½ cup (2% fat) milk
1 tablespoon lemon juice
1 (8½-ounce) Jiffy® package corn muffin mix
2 teaspoons baking powder
½ teaspoon salt or salt substitute
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ cup (1 stick) unsalted butter, melted and cooled
A slice of pickled jalapeño for each muffin
Instructions
Place the cherries in a pint jar and pour the Schnapps over them. Marinate them covered in the refrigerator overnight.
Add the raisins 1 hour before cooking time
Drain the Schnapps into a mixing bowl. Whisk the eggs, milk, lemon juice and butter with the Schnapps.
Dredge the cherries and raisins in ¼ cup flour. Preheat the oven to 350°.
Spray the muffin tins. Stir the remaining flour, corn muffin mix, and other dry ingredients together. Add the liquid ingredients and stir until the batter is thoroughly blended.
Add the cherries.
Spoon the muffin mix into the cups of the muffin tins. Include a cherry inside each muffin as long as the supply lasts. Place a sliced jalapeño on top of each muffin.
Bake about 20 minutes or until the muffins are golden brown and a toothpick inserted comes out clean.
Allow the muffins to sit for 2 minutes. Loosen the muffins with a knife and transfer them to a plate.
Cover the muffins with plastic wrap until serving time.
½ cup candied red cherries
½ cup candied green cherries
¾ cup Original Peachtree® Schnapps
½ cup golden raisins
Non-stick cooking spray
1½ cups all-purpose flour
2 eggs
½ cup (2% fat) milk
1 tablespoon lemon juice
1 (8½-ounce) Jiffy® package corn muffin mix
2 teaspoons baking powder
½ teaspoon salt or salt substitute
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ cup (1 stick) unsalted butter, melted and cooled
A slice of pickled jalapeño for each muffin
Instructions
Place the cherries in a pint jar and pour the Schnapps over them. Marinate them covered in the refrigerator overnight.
Add the raisins 1 hour before cooking time
Drain the Schnapps into a mixing bowl. Whisk the eggs, milk, lemon juice and butter with the Schnapps.
Dredge the cherries and raisins in ¼ cup flour. Preheat the oven to 350°.
Spray the muffin tins. Stir the remaining flour, corn muffin mix, and other dry ingredients together. Add the liquid ingredients and stir until the batter is thoroughly blended.
Add the cherries.
Spoon the muffin mix into the cups of the muffin tins. Include a cherry inside each muffin as long as the supply lasts. Place a sliced jalapeño on top of each muffin.
Bake about 20 minutes or until the muffins are golden brown and a toothpick inserted comes out clean.
Allow the muffins to sit for 2 minutes. Loosen the muffins with a knife and transfer them to a plate.
Cover the muffins with plastic wrap until serving time.
Easy Banana Bread Recipe
Ingredients
4 ripe bananas, mashed
1 1/2 cups all-purpose flour
1/2 cup butter, melted
3/4 cup castor sugar
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla
Pinch of salt
Instruction
1. Preheat oven to 350ºF/180ºC.
2. In a mixing bowl, combine mashed bananas with butter.
3. Add in eggs and vanilla, and mix.
4. Add in sugar, baking soda and salt, and mix.
5. Add flour last and mix well.
6. Pour mixture into a greased and floured bread loaf pan.
7. Bake for 1 hour or until a wooden pick comes out clean.
8. Allow to cool before removing from pan.
4 ripe bananas, mashed
1 1/2 cups all-purpose flour
1/2 cup butter, melted
3/4 cup castor sugar
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla
Pinch of salt
Instruction
1. Preheat oven to 350ºF/180ºC.
2. In a mixing bowl, combine mashed bananas with butter.
3. Add in eggs and vanilla, and mix.
4. Add in sugar, baking soda and salt, and mix.
5. Add flour last and mix well.
6. Pour mixture into a greased and floured bread loaf pan.
7. Bake for 1 hour or until a wooden pick comes out clean.
8. Allow to cool before removing from pan.
Panera Bread Soup Recipes
Ingredients
* four 3/4-inch- (2-cm-) thick slices peasant bread
* 1/3 cup (80 ml) olive oil
* 3 medium cloves garlic,smashed, peeled, and sliced
* 1 medium onion, very finely chopped
* 14 large basil leaves, washed well and cut across into narrow strips
* 1 3/4 pounds (790 g) plum tomatoes, peeled and cut into 1/4-inch (.5-cm) dice
* 4 cups (1 liter) chicken stock [for a vegetarian soup, use Garlic Broth ]
* 2 teaspoons coarse salt, or less if using commercial broth
* freshly ground black pepper, to taste
* good olive oil, for serving
Instruction
Heat the oven to 225°F (107°C; less than #1/2 gas mark; less than #1/4 British regulo). Place the bread directly on the middle rack of the oven. Bake for 20 to 30 minutes, just to dry the bread out; do not brown. Break the bread into large pieces.
In a medium saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, for 5 minutes. Stir in the basil and cook for 1 minute. Stir in the tomatoes and bring to a boil. Cook at a low boil for 13 to 15 minutes, stirring frequently.
Stir in the stock, bread, salt, and pepper. Return to a boil. Lower the heat and simmer, stirring and breaking up the bread with the back of a spoon, for 15 minutes. The bread should break down to a mush. Remove the pan from the heat, cover, and let sit for 10 minutes.
Serve with a few grinds of fresh pepper, and drizzled with some good olive oil.
* four 3/4-inch- (2-cm-) thick slices peasant bread
* 1/3 cup (80 ml) olive oil
* 3 medium cloves garlic,smashed, peeled, and sliced
* 1 medium onion, very finely chopped
* 14 large basil leaves, washed well and cut across into narrow strips
* 1 3/4 pounds (790 g) plum tomatoes, peeled and cut into 1/4-inch (.5-cm) dice
* 4 cups (1 liter) chicken stock [for a vegetarian soup, use Garlic Broth ]
* 2 teaspoons coarse salt, or less if using commercial broth
* freshly ground black pepper, to taste
* good olive oil, for serving
Instruction
Heat the oven to 225°F (107°C; less than #1/2 gas mark; less than #1/4 British regulo). Place the bread directly on the middle rack of the oven. Bake for 20 to 30 minutes, just to dry the bread out; do not brown. Break the bread into large pieces.
In a medium saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, for 5 minutes. Stir in the basil and cook for 1 minute. Stir in the tomatoes and bring to a boil. Cook at a low boil for 13 to 15 minutes, stirring frequently.
Stir in the stock, bread, salt, and pepper. Return to a boil. Lower the heat and simmer, stirring and breaking up the bread with the back of a spoon, for 15 minutes. The bread should break down to a mush. Remove the pan from the heat, cover, and let sit for 10 minutes.
Serve with a few grinds of fresh pepper, and drizzled with some good olive oil.
Moonshine Mash Recipe
INGREDIENTS:
1 Cup Yeast, champagne yeast starter
10 lbs. Whole kernel corn, untreated
5 Gallons Water
Instruction:
Put corn in a burlap bag and wet with warm water. Place bag in a warm dark
place and keep moist for about ten days. When the sprouts are about a 1/4" long
the corn is ready for the next step. Wash the corn in a tub of water, rubbing
the sprouts and roots off.. Throw the sprouts and roots away and transfer the
corn into your primary fermenter. With a pole or another hard object mash the
corn, make sure all kernels are cracked. Next add 5 gallons of boiling water
and when the mash cools add yeast. Seal fermenter and vent with a water sealed
vent. Fermentation will take 7-10 days. When fermentation is done, pour into
still filtering through a pillow case to remove all solids.
1 Cup Yeast, champagne yeast starter
10 lbs. Whole kernel corn, untreated
5 Gallons Water
Instruction:
Put corn in a burlap bag and wet with warm water. Place bag in a warm dark
place and keep moist for about ten days. When the sprouts are about a 1/4" long
the corn is ready for the next step. Wash the corn in a tub of water, rubbing
the sprouts and roots off.. Throw the sprouts and roots away and transfer the
corn into your primary fermenter. With a pole or another hard object mash the
corn, make sure all kernels are cracked. Next add 5 gallons of boiling water
and when the mash cools add yeast. Seal fermenter and vent with a water sealed
vent. Fermentation will take 7-10 days. When fermentation is done, pour into
still filtering through a pillow case to remove all solids.
Baked Brie Recipe
Ingredients
* 1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
* 1 round or wedge of Brie cheese
* Raspberry Jam, or other sweet jam
* Brown sugar
* 1/4 cup of maple syrup
Instruction
1 Preheat oven to 350 degrees F.
2 On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put brie round or wedge on top.
2 Spread jam on brie, fold dough over top. Drizzle maple syrup and place a handful of brown sugar on top.
3 Bake at 350º for 25 minutes. Let cool for 10 minutes before serving.
Serve with crackers and apple slices.
* 1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
* 1 round or wedge of Brie cheese
* Raspberry Jam, or other sweet jam
* Brown sugar
* 1/4 cup of maple syrup
Instruction
1 Preheat oven to 350 degrees F.
2 On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put brie round or wedge on top.
2 Spread jam on brie, fold dough over top. Drizzle maple syrup and place a handful of brown sugar on top.
3 Bake at 350º for 25 minutes. Let cool for 10 minutes before serving.
Serve with crackers and apple slices.
Blueberry Pie Recipe
Ingredients
* 5 cups fresh blueberries
* 1 tablespoon lemon juice
* 1 (15 ounce) package refrigerated pie crusts
* 1 cup sugar
* 1/2 cup all-purpose flour
* 1/8 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 2 tablespoons butter or margarine
* 1 large egg, lightly beaten
* 1 teaspoon sugar
Instructions
1. SPRINKLE berries with lemon juice; set aside.
2. FIT half of pastry in a 9-inch pie plate according to package directions.
3. COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
4. Pour into pastry shell, and dot with butter.
5. UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
6. Place pastry over filling; seal and crimp edges.
7. Cut slits in top of crust to allow steam to escape.
8. Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
9. Cover edges with aluminum foil to prevent over browning, if necessary.
10. Serve with vanilla ice cream, if desired.
* 5 cups fresh blueberries
* 1 tablespoon lemon juice
* 1 (15 ounce) package refrigerated pie crusts
* 1 cup sugar
* 1/2 cup all-purpose flour
* 1/8 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 2 tablespoons butter or margarine
* 1 large egg, lightly beaten
* 1 teaspoon sugar
Instructions
1. SPRINKLE berries with lemon juice; set aside.
2. FIT half of pastry in a 9-inch pie plate according to package directions.
3. COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
4. Pour into pastry shell, and dot with butter.
5. UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
6. Place pastry over filling; seal and crimp edges.
7. Cut slits in top of crust to allow steam to escape.
8. Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
9. Cover edges with aluminum foil to prevent over browning, if necessary.
10. Serve with vanilla ice cream, if desired.
Italian Cream Cake Recipe
Ingredients:
* 1 stick margarine, (4 ounces)
* 2 cups flour
* 2 cups sugar
* 1 cup buttermilk
* 1 small can flaked coconut
* 5 egg whites, stiffly beaten
* 1/2 cup shortening
* 5 egg yolks
* 1 teaspoon baking soda
* 1 teaspoon vanilla
* 1 cup chopped pecans, or walnuts
* .
* Frosting:
* 1 package cream cheese, softened (8oz)
* 1 box confectioners' sugar, (1 pound)
* 1/2 stick margarine, softened (4 Tbs)
* 1 teaspoon vanilla
Instruction:
Cream margarine and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.
Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.
* 1 stick margarine, (4 ounces)
* 2 cups flour
* 2 cups sugar
* 1 cup buttermilk
* 1 small can flaked coconut
* 5 egg whites, stiffly beaten
* 1/2 cup shortening
* 5 egg yolks
* 1 teaspoon baking soda
* 1 teaspoon vanilla
* 1 cup chopped pecans, or walnuts
* .
* Frosting:
* 1 package cream cheese, softened (8oz)
* 1 box confectioners' sugar, (1 pound)
* 1/2 stick margarine, softened (4 Tbs)
* 1 teaspoon vanilla
Instruction:
Cream margarine and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.
Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.
Lemon Cake
Ingredients
# 110g butter or margarine, softened
# 140g fine sugar
# 1/2 lemon, finely grate the rind
# 2 large eggs
# 170g self-raising flour
# 4 tablespoons milk
Lemon sauce:
# 4 tablespoons icing sugar
# 1 lemon, extract juice
# 1/2 lemon, finely grate the rind
Instruction
Beat the butter (or margarine) with the sugar and lemon rind until fluffy. Add in the eggs one by one, mixing well after each addition. Fold in the flour and milk with a spatula.
Pour the mixture into a loaf tin lined with greaseproof paper and bake in a cold oven for 55 minutes to 1 hour at 180°C/350°F/gas mark 4. Do not preheat the oven. The cake will bake as the temperature rises.
When done, remove cake from the oven and prick all over with a skewer.
Stir the lemon sauce ingredients together briskly until sugar dissolves. Pour over the hot cake. Leave cake to set overnight (ideally for 2 days) before cutting. (The freshly-baked cake will crumble when you cut it.)
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