March 27, 2020 | Posted in:

Oatmeal Raspberry Muffin Recipe For Your Family Cookbook

Oatmeal raspberry muffins
I made these muffins the other morning for the family and they were a huge hit. Not only were they moist and satisfying right out of the oven, but they stayed soft the next day too.

Ingredients

1 cup oats
1 cup buttermilk (or milk with 1 tsp vinegar or lemon juice)
zest of one lemon (optional)
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
3/4 cup brown sugar
1 egg
1/2 tsp vanilla
1/4 cup vegetable oil
1 cup frozen berries (blueberries or raspberries are great here- cranberries would work too, but up the sugar to 1 1/2 cups)
White sugar for sprinkling on top

Preparation Instructions

Preheat oven to 375
Line muffin tin with non stick liners, or grease muffin tin
Mix milk and vinegar if you are not using buttermilk
Add egg, vanilla and oil
In a separate bowl, mix flour, sugar, baking powder and soda
Mix in frozen berries
Add wet ingredients to dry. Mix with as few strokes as possible until just blended
Spoon into prepared muffin tin, filling 3/4 of the way
Sprinkle with sugar
Bask 20-25 minutes until just set

Cool and enjoy :)
Fresh berry muffins

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June 15, 2019 | Posted in:

Cinnamon Rolls For Your Custom Recipe Book

Ingredient list

4 1/2-5 c. all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 teaspoon salt
3 eggs

3/4 cup packed brown sugar
1/4 cup all-purpose flour
1 T. ground cinnamon
1/2 cup butter

Powdered Sugar Glaze:
In a bowl, stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon corn syrup, 1/2 teaspoon vanilla and enough half & half (1-2 T.) to make of drizzling consistency.
Instructions

In a large mixer bowl, combine 2 1/4 cups of the flour, 1/2 teaspoon salt, and the yeast.

In a small saucepan, heat the milk, the 1/3 cup butter, and the 1/3 cup sugar just until warm (120-130 degrees and butter is almost melted. Add to the flour mixture, add eggs. Beat with an electric mixer on low speed for 30 seconds, then high for 3 minutes, scraping sides. Using a wooden spoon, stir in as much of the remaining flour (2 1/4-2 3/4 cups) as you can.

Turn dough out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic, about 5 minutes. Shape into a ball; place in a greased bowl, turning once. Cover, let rise in warm place until double, about 1 hour.

For filling: combine brown sugar, 1/4 cup flour, and cinnamon. Cut in the remaining 1/2 cup butter till crumbly; set aside.

Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough to a 12-inch square.

Sprinkle filling over the dough square; roll up jelly-roll style, pinch edges to seal. Slice roll into eight pieces; arrange in a greased 13×9 inch baking pan.

Cover dough loosely with plastic wrap; let dough rise until nearly double, about 45 minutes.

Brush dough with half & half or light cream. Bake in a 375 oven for 25 minutes or until light brown. Frost with powdered sugar icing. Serve warm.

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June 13, 2019 | Posted in:

muffins

Best Morning Glory Muffins For Your Personalized Recipe Book

Ingredient list

2 cups flour
1 1/4 cups sugar
2 tsp soda
2 tsp cinnamon
1 and a 1/2 cups shredded carrots
1 and a 1/2 cups shredded apples
3/4 cups coconut
1/2 cup dates or raisins
1/2 cup nuts
3 eggs
1 cup oil
1/2 tsp salt
1 tsp vanilla
Instructions

Combine dry ingredients. Add rest of ingredients and mix. Bake at 375 degrees in muffin tins for 18 minutes or more.

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May 11, 2019 | Posted in:

Easy pound cake

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Ingredient list

1/2 pound butter
1 1/2 cup white sugar
2 cups all purpose flour
5 eggs
1 teaspoon vanilla
Instructions

Cream butter and sugar well. Add eggs one at a time beating after each egg. Add flour in three parts beating after each addition til mixed well.

Bake 350 for 1 hour

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April 27, 2019 | Posted in:

Pumpkin muffins with cream cheese filling

Ingredient list

1 3/4 cups flour
1 tbs pumpkin spice
1 tsp baking soda
1/2 tsp salt
1 15 oz can pumpkin puree
1 cup sugar
1/2 cup brown sugar
2 eggs

1/2 cup vegetable oil (or applesauce) 1 tbs vanilla extract
FILLING:
8 oz cream cheese
1/4 cup sugar
1 egg yolk
2 tsp vanilla extract
Instructions

Preheat oven to 375. In medium bowl, whisk flour, pumpkin spice, baking soda, and salt until well combined, set aside. In large bowl, whisk together pumpkin, sugar, and brown sugar. Beat in eggs, oil, and vanilla. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full. In medium bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla, and beat until combined. Top each muffin with about 1 tbs of cream cheese mixture and use tooth pick to slightly swirl into batter. Bake muffins for 18-20 minutes.

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March 31, 2019 | Posted in:

Strawberry loaf

Ingredient list

3 c. flour
1 tsp. baking soda
dash of salt
3 tsp. cinnamon
2 c. sugar
3 eggs, well-beaten
1 (20-oz.) container frozen strawberries, well thawed
1 1/4 c. salad oil
1 1/4 c. nuts, if desired
Instructions

In large bowl sift together flour, baking soda, salt, cinnamon and sugar. In medium bowl, mix together eggs, strawberries, salad oil and nuts. Fold into flour mixture. Spoon into two well-greased 9×5-inch loaf pans. Bake at 350º for one hour until they test done.

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October 28, 2016 | Posted in:

Apple Cinnamon Coffee Cake For Your Recipe Book

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apple-cake_3
Prep Time: 20 min.
Total Time: 1 hour 20 min.

Ingredients

Streusel:

1 ½ cups flour
½ cup packed brown sugar
½ tsp salt
1 tsp cinnamon
½ cup unsalted butter, melted

Cake batter:

3 apples, peeled, cored and cut into ¼-inch dice
1 cup unsalted butter, at room temperature
1 cup packed brown sugar
3 eggs
1 tsp vanilla
3 cups all-purpose flour, plus 2 tbsp
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
1 cup 2% plain yogurt

Directions

1. Preheat oven to 350F. Grease a 9” tube pan or large bundt.

2. Toss together chopped apples with 2 tbsp flour. Set aside.

3. Make streusel. In a medium sized bowl combine flour, brown sugar, salt, cinnamon and melted butter. Mix together until mixture forms lumps and flour is fully combine with butter.

4. In the bowl of a stand mixer combine butter and sugar. Beat on medium speed until light and fluffy, about 1-2 min. Add in eggs, one at a time, mixing well after each addition. Add vanilla and mix to combine.

5. In a separate bowl combine 3 cups all-purpose flour, baking soda, baking powder, salt and cinnamon. On low speed add 1/3 of flour mixture, then add 1/3 of yogurt. Continue adding flour mixture and yogurt, alternating, until fully combined. Mix in apples just until combined.

6. Pour batter into prepared pan. Add streusel to the top in an even layer. Bake for 1 hour until golden brown and a skewer inserted into the cake comes out clean. Let cool on a wire rack for 10 mins., before removing from tin to cool completely.

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September 14, 2014 | Posted in:

Honey Apple Cake

With Rosh Hashanah coming up, I turned to our friend Norene Gilletz from Gourmania.com for a great holiday recipe. She suggested her Apple Honey cake from “The NEW Food Processor Bible” (whitecap books). You won’t be disappointed by this recipe – it’s a moist and delicious treat that’s perfect any time!
applehoneycakelow

Ingredients

3 1/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/4 tsp. ground ginger
2 medium apples, peeled and cut in chunks
3 eggs plus 2 egg whites (or 4 eggs)
1 cup sugar
1/2 cup canola oil
1 cup liquid honey
3/4 cup cold tea
1/4 cup brandy

Preparation Instructions

Preheat oven to 325°F.
Steel Blade: Process flour, baking powder, baking soda, cinnamon and ginger for 10 seconds, until blended. Transfer to large mixing bowl. Process apples until finely minced, 8 to 10 seconds. Measure 1 cup firmly packed and set aside.
Process eggs and egg whites, sugar, oil and honey for 2 to 3 minutes, until light. Do not insert pusher in feed tube. Add dry ingredients to batter alternately with tea and brandy. Process with quick on/off pulses, just until blended. Do not over-process. Add apples and process with quick on/off pulses, just until mixed.

Pour batter into sprayed 12-cup fluted tube pan (Bundt pan). Bake for 1 hour and 10 minutes, until cake tests done. A wooden skewer inserted into the center should come out dry. If necessary, cover top of cake with foil to prevent over-browning. Let cake cool in pan for 20 minutes. Carefully loosen with a flexible spatula; invert cake onto a serving plate.
Yield: 15 servings. Freezes well.
Note: If you don’t have a large processor, add beaten egg mixture to dry ingredients in mixing bowl alternately with tea and brandy. Mix with a wooden spoon until blended, about 45 seconds. Stir in apples.
Additional Comments: If you don’t have brandy on hand, you can substitute Grand Marnier, orange juice or peach brandy. Apple juice can replace half of the tea for a delicious taste.

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September 19, 2013 | Posted in:

Pumpkin Bread – Heritage cooks

from Tynetta G.’s book, Imperial, MO
Pumpkin loaf

Ingredients

1 cup pumpkin
3/4 cup sugar
1/2 cup butter
2 eggs
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 cup pecans

Preparation Instructions

Mix all ingredients together and bake in a bread pan at 350 degrees for 45 minutes or until toothpick comes out clean.

Heritage note: I tried this recipe with roasted pumpkin seeds and chocolate chips as well- delicious! I lessened the baking soda to 3/4 tsp and salt to 1/2 tsp.
Thanks Tynetta for this great recipe!

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