Posts Tagged With: Baking powder

Blueberry Muffins

Blueberry Muffins

Yesterday I made Penne Pasta with home-made blueberry muffins.  I realized I didn’t give the recipe yet for the muffins so I wanted to do that today.

Bluberry Muffins

They almost looked burnt, but they aren’t.  They are moist and delicious!  Just add some butter and enjoy!

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Here is the recipe:

Ingredients
1 stick butter, room temperature
1 cup sugar
2 Eggs, large
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 1/2 cup blueberries, fresh or frozen
2 cup flour
1/2 cup milk
1/4 tsp cinnamon, for topping
2 tbsp sugar, for topping
Directions1 Measure 3/4 cup blueberries and mash them with a fork and set aside.2 Cream butter and sugar with paddle attachment until light and fluffy.3 Add eggs,vanilla, baking powder and salt, mix well.

4 Add the mashed blueberries and mix on low.

5 Add half the flour,mix on low until combined well, mix in half the milk on low…add the remaining half of flour mixing on low…then end with the remaining milk still mixing on low until well blended.

6 Fold in whole blueberries.

7 Scoop into prepared(either paper lined or spray with Pam) muffin pan.

8 Sprinkle tops with cinnamon sugar mixture.

9 Let rest about 5 minutes before baking.

Bake for 25-30 minutes at 375(350 for dark pans).  Let rest 30 minutes after baking and enjoy.

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Blueberry Cake

Blueberry Cake

I found a leftover pint of blueberries in my basement refrigerator and decided a blueberry buckle or cake sounded good.  I hopped on to Pinterest, typed in blueberry cake and the first recipe I saw was very easy.  One specific ingredient the recipe called for drew me in……..fresh lemon zest!  My love affair with lemons convinced me this was the cake to make!  The recipe also called for the use of a spring-form pan, which I specifically bought a few months back to make cheesecake in.  I haven’t used it since then, so this clinched the fact that I needed to make this cake just to get more use out of my pan!  Of course, I used my Bosch to mix the cake in.  It only took a few minutes to make and tasted delicious.

Here’s the recipe:

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients

1/2t salt
4 oz (1 stick) butter

1C sugar
1/4t vanilla
1t lemon zest
2 large eggs

2C blueberries, rinsed and drained

1t lemon juice
1t flour
powdered sugar for dusting

Directions

  1. Preheat oven to 350F or 175C. Lightly grease and flour the 9″ spring pan or pie pan.
  2. Combine 1C flour with baking powder and salt. Set aside.
  3. Using a mixer, beat butter and sugar on medium high speed for 2 minutes. Add the eggs one at a time and beat until light and fluffy, about 2 more minutes. Add vanilla and lemon zest. Reduce the speed to low and slowly add the flour mixture, beating until smooth. Pour the batter into the pan.
  4. Combine the berries with the 1t flour and the lemon juice in a bowl. Spoon the berries over the batter.
  5. Bake for 45-60minutes or until the toothpick inserted into the center comes out clean.
  6. Remove form the oven and let it cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it form the pan. Transfer the cake to a platter.
  7. Dust the cake with powdered sugar before serving.

I have three sizes of spring-form pans and thought the 9″ was too big.  The batter didn’t even fill half of the pan.

Blueberry Cake

But, it did rise and somewhat filled the pan.

Blueberry Cake

Maybe next time I will try it in my smaller pan, but I don’t think it really mattered.  Fresh, out of the oven, served with whipped cream equals one cake eaten in about 15 minutes!

 

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Strawberry Cake

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I went to the local produce store a couple of weeks ago and they had strawberries for .99 a quart! They looked and smelled delicious! I bought about 4 quarts because, as a family, we can finish off one quart at dinner! A couple of days later, I noticed we still had a quart in the fridge that really needed used up. It got shoved towards the back of my messy refrigerator and that’s why they weren’t gone! I decided to look up a recipe using strawberries and found this delicious strawberry cake. It was really easy to make and really good to eat! You place cut up strawberries on top of the cake batter and bake them right along with the cake! It baked beautifully and tasted great with whipped cream on top! Of course, the cake was gone in one sitting!

Martha Stewart Living, June 2005
Makes one 10-inch cake

6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
Directions

Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.

Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.

Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.

I have been craving another one of these cakes, but didn’t find any good strawberries. I bought blueberries yesterday. I wonder if I could substitute  the blueberries. I may have to try it and let you know!

Enjoy your day!

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Lemon Yogurt Muffins

I absolutely LOVE anything lemon!  Even as a child!  I remember, when I was in 6th grade, getting a lemon lip gloss and wanting to eat it because it smelled so good!  Of course I didn’t, but I was tempted!  I have a lemon candle I bought to use for a ‘special’ occasion.  Not sure what that will be, but I have it waiting!  So, I was looking for healthy muffin recipes using yogurt and ran into this one on Pinterest.  They are super easy to make and I really liked the taste of them!  NOt all my girls like them and it may be because of the icing, but, it meant more for me!!  🙂

Here’s the recipe:

Adapted from Cooking Light’s Tuscan Lemon Muffins

1 3/4 cups all-purpose flour

3/4 cup sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

6 oz nonfat yogurt

1/2 cup water

1/4 cup canola oil

zest and juice of 1/2 lemon

1 large egg, lightly beaten

cooking spray

For the lemon icing:

1 cup powdered sugar

1 tbsp fresh lemon juice

2 teaspoons grated lemon zest

1 tbsp milk

Directions: Preheat oven to 350 degrees. In a mixing bowl, combine flour, baking powder, salt, and sugar. Make a well in the center.

In a separate bowl, combine the yogurt, water, lemon juice, oil and egg. Pour the liquid mixture into the well of the dry mix.

Mix until just combined. The batter should be airy and light.

Stir in the zest.

Spray muffin tins with cooking spray. Divide the batter among the muffin cups and bake for about 15 minutes, or until done.

Allow the muffins to cool slightly while you make the lemon icing.

This part is easy. Simply whisk together the powdered sugar, lemon juice and zest, and milk. Then, drizzle over each muffin.

It makes 12, but I left 2 in the pan for my daughter after ballet, knowing we would eat them all and not save her any!.

It makes 12, but I left 2 in the pan for my daughter after ballet.

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Look at the gooey icing! Mmmmmm

Enjoy!!!!

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Blueberry Muffins

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Today I had dinner all done by 12:00!  What a great feeling to know it wasn’t hanging over me!  I made home-made blueberry muffins, tossed salad and a crock pot of beef barley soup.  Everything was ready for us when we all got in the door from our separate ways….work, ballet and orthodontist appointments!

The blueberry muffins were a hit with no left overs!  We were fighting over the last three! Here’s the recipe:

Ingredients
1 stick butter, room temperature
1 cup sugar
2 Eggs, large
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 1/2 cup blueberries, fresh or frozen
2 cup flour
1/2 cup milk
1/4 tsp cinnamon, for topping
2 tbsp sugar, for topping
Notes / Directions
Directions1 Measure 3/4 cup blueberries and mash them with a fork and set aside.2 Cream butter and sugar with paddle attachment until light and fluffy.3 Add eggs,vanilla, baking powder and salt, mix well.

4 Add the mashed blueberries and mix on low.

5 Add half the flour,mix on low until combined well, mix in half the milk on low…add the remaining half of flour mixing on low…then end with the remaining milk still mixing on low until well blended.

6 Fold in whole blueberries.

7 Scoop into prepared(either paper lined or spray with Pam) muffin pan.

8 Sprinkle tops with cinnamon sugar mixture.

9 Let rest about 5 minutes before baking.

Bake for 25-30 minutes at 375(350 for dark pans). Let rest 30 minutes after baking and enjoy.

Enjoy!

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Apple Ring Fritters

Wow!  What a couple of weeks it has been!  We are done with both Nutcrackers!  It is bitter-sweet.  Both shows were spectacular!  All the girls were amazing and beautiful dancers!  I feel like it has been a whirlwind, a fun one, but a whirlwind, none the less!  We now have our weekends back and I’m not sure what to do!!  I’m sure they will fill up quickly!   🙂  I haven’t been posting for a couple of days so I thought I would share a recipe I found that IApple Fritters would like to give a try.  If you try it let me know how you liked it.

Here it is:

1 cup flour

1 1/2 tsp baking powder

2 tbsp sugar

3/4 cup milk

1 egg, beaten

4 apples, peeled and cored

Directions:

1)  Sift the dry ingredients.

2)  Add the egg and milk and stir well.

3)  Peel and core the apples and slice into rings about 1/4 inch thick

4)  Dip the rings in the batter and drop into a skillet containing about 1/2 inch of hot, melted shortening.

5)  fry until golden brown on both sides

6)  Drain on a paper towel

7)  Mix sugar and cinnamon together in a bowl to sprinkle over the fritters

Makes about 16-20

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Cut- Out Cookies

Now that Thanksgiving, my daughter’s Nutcracker AND Black Friday shopping are over I thought it’s time to think Christmas cookies!   I thought I would start posting some of my favorite Christmas cookie recipes.  The first one is for cut-out cookies.  Here’s the recipe:

1 cup butter (2 sticks at room temperature)

1 1/2 cups of confectioner sugar

Mix and cream together

Add in:

1 egg

1 tsp vanilla

1/4 tsp almond extract

2 3/4 cup flour

1 tsp baking powder

1/4 tsp. salt

Mix all together well.  If dough seems crumbly, add a couple of drops of water.

Flour your hands and then mix dough with hands

Chill the dough at least 1 hour

Roll the dough about 1/8 inch thick

Cut out and place on ungreased cookie sheet.

Bake at 350 for 8-10 minutes

Cool before decorating

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Apple Torte

Well, today is Wednesday and tomorrow is Thanksgiving.  I guess I need to run to the grocery store!  Actually, I only need a couple of things.  🙂  Yesterday was busy with me taking my oldest to her co-op classes, doing school with the other three, exercising, piano lessons (at our house, which is SUCH a time saver and definitely worth the little extra $) and getting ready for my 12 year old’s Nutcracker performance.  She had to be downtown at the Opera House for Tech Rehearsal/costume fitting at 4:30 until 9:00 and I was helping out, so we had to gather everything she needed into a bag, like makeup, extra tights, hairspray (which I didn’t realize we were out of until then….too late…..hence one reason for having to run to the store today!), curling iron…etc.  We then ran out the door and had a fun, tiring evening!  AND….we get to do it again tonight!  It’s all fun and exciting though!  She is super excited to perform with professionals on a big stage!  She is an angel and her costume is beautiful.

On to a recipe!  I usually make another dish, specifically for my father-in-law because he loves it, for Thanksgiving, which I didn’t think about until last night!  This is a super easy recipe for an apple torte.  In no time at all, you have a sweet, piping hot, apple delight….add some whipped cream or vanilla ice cream (or both) and it’s a delicious treat!

Here’s the recipe:

2 eggs

1 cup sugar

2 tsp. baking powder

2/3 cup flour

1/2 tsp. salt

Beat it all together and add 2 cups of diced apples, 1 tsp. vanilla, 1/4 tsp. cinnamon and 1/2 to 1 cup of chopped nuts (if desired)

Bake at 350 for 40 minutes

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Have a great day and a blessed Thanksgiving!

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Home Made Bisquick

Happy Friday!  The girls and I are taking the day off school and going to the local horse show.  No dinner plans tonight because we will be gone all day, so I grabbed another recipe from the ‘Secret Recipes’.  Here is the recipe for home-made Bisquick:
8 Cups Flour
1 1/4 Cups Nonfat Dry Milk Powder
1/4 Cup Baking Powder
1 Tablespoon Salt
2 Cups Shortening
Combine flour, milk, baking powder, and salt in a very large bowl.
Cut in shortening until it resembles coarse cornmeal. Store in tightly
closed covered container in a cool place. Makes about 10 cups.

Have a great day!!

Ps. Remember to check out my Pinterest site.

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Corn Bread

What goes best with a big, steamy bowl of Chili?  A moist piece of corn bread!  A couple of month ago I put together two bags of corn meal mix and froze them.  I combined all the dry ingredients, sealed them in a Zip lock bag and placed in the freezer.  Don’t forget to mark the outside of the bag with the title and date.  I made Chili about a month ago and took a bag of the dry ingredients out of the freezer, immediately added the wet ingredients and baked it.  I didn’t think it turned out too well because it crumbled too easily (maybe I overcooked it, but not sure), so this time I took the dry ingredients out and let them get to room temperature.  I will see if they turn out less crumbly.

Here’s the recipe:

Ingredients
3/4 cup corn meal
1 1/4 cup flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 egg, beaten
1/4 cup vegetable oil
Notes / Directions
Preheat oven to 400. Grease 8 or 9 inch round pan. Blend all dry ingredients. Stir in remaining ingredients until moist. Bake 20-25 minutes.
Have a great day and don’t forget to check me out on Pinterest!
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