Bookbag's 2
Submitted by Naughtysquirrel on August 09, 2010 at 10:05 am

DESCRIPTION
more good stuff

SUMMARY
Yield 0

INGREDIENTS
This is a nice breakfast muffin from "Stonyfield Farm Yogurt Cookbook" by Meg Cadoux Hirshberg. Original recipe from Gwen Klein of Weyburn, Saskatchewan, Canada. Add some fresh fruit and it's a whole-meal-deal. Great for breakfast on the deck this morning. ~Bookbag (Glory's note: she's right about these, they are great!)

Ham & Cheese Muffins

2 c. unbleached all-purpose flour (or 1/2 unbleached and 1/2 whole wheat or spelt flour would also work)
1/4 c. sugar
1 T. baking powder
1 1/2 t. baking soda
1 c. plain yogurt
1/2 c. butter, melted and cooled
2 eggs, beaten
1 1/4 c. shredded mozzarella or Cheddar cheese
1/2 c. chopped cooked ham
1 t. dried basil
Note: I doubled the ham and added 1-2 T. flaxseed meal.

Preheat the oven to 400°F. In a large bowl, sift together the flour, sugar, baking powder and soda. In a separate bowl, combine the yogurt, melted butter, and eggs; add the yogurt mixture to the dry ingredients and stir. Fold in the cheese, ham and basil. Spoon the batter into lightly greased 12-muffin tin and bake for 18 - 20 minutes. The muffins should be lightly browned. Serve warm.

Note: I made half the recipe and baked them in my toaster oven for 15 minutes. I also mixed the cheese and ham in with the yogurt mixture to save on additional mixing to keep muffins from getting tough. These muffins have a nice texture.

Nutrition Facts Per Serving: 1 muffin - Calories: 160; Total Fat: 11 g; Total Carbohydrate: 9 g; Dietary Fiber: 0 g; Proteins: 6 g - when made according to the original recipe. Increased protein and fiber when ham and flaxseed meal are added.

Here is a recipe posted on 11/11/2003 by Bookbag. I noted that someone else (bocca, I think) posted a similar recipe from Bookbag, but it is slightly different. I compared the two before posting this one. Also, in the paragraph below, BB suggests that her Good-For-You Baking Mix can be subbed for the Bisquick called for in the recipe. Someone has also posted Bookbag's Baking Mix earlier in this thread. --jej

Here's a Bisquick recipe (for a more wholesome Bisquick replacement click on my recipes - the small box to the upper left with the word recipes in it - for a recipe for Good-For-You Baking Mix) that has always been a favorite. ~Bookbag

Pumpkin Bars

2 c. sugar
1/2 c. vegetable oil
1 can (16 oz.) pumpkin
4 eggs, beaten
2 c. Bisquick baking mix
1/2 c. raisins
2 t. ground cinnamon (OR pumpkin pie spice)
Cream Cheese Frosting (below)

Heat oven to 350?F. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Beat sugar, oil, pumpkin and eggs in a large bowl on med. speed, scraping bowl frequently, 1 minute. Stir in baking mix, raisins and cinnamon. Pour into pans. Bake until wooden pick inserted in center comes out clean, 25-30 minutes; cool. Frost with Cream Cheese Frosting; sprinkle with chopped pecans if desired. Cut into bars, about 3x1-inch. 50 bars.

Cream Cheese Frosting
1 pkg. (3 oz.) cream cheese, softened
1/3 c. margarine or butter, softened
1 T. milk
1 t. vanilla
2 c. powdered sugar

Beat cream cheese, margarine, milk and vanilla until creamy. Stir in powdered sugar until smooth and of spreading consistency.

INSTRUCTIONS
Friends, here are two recipes from Bookbag in response for a Pumpkin Cookie. Below the recipes is a brief discussion between BB and Moogs, which I thought added to the thread, both useful and enjoyable.

cookies bronies bar looking for pumpkin cookie recpies

if you have a pumpkin cookie recpie send to tweeone@webtv.net

tweezo - Here's a couple recipes. I'll share them here and that way others can find and enjoy them too. If you would like all the replies to come directly to you, click on the box that is just below the Post Message button when you post any message. Or, just come back and check your original post for new replies and enjoy the rest of the Baking Circle as well. Hope that helps. ~Bookbag

This recipe can be decorated with some piping frosting or M&M's, red hots, corn candy, etc. to make great pumpkin faces on them. It's from Libby's Pumpkin and I made them years ago for one of my son's classes when I was a room mother and they were a hit with the kids.

"Great Pumpkin Cookie" Recipe

2 c. flour
1 c. quick or old fashioned oats, uncooked
1 t. baking soda
1 t. ground cinnamon
1/2 t. salt
1 c. butter or margarine, softened
1 c. firmly packed brown sugar
1 c. granulated sugar
1 egg, slightly beaten
1 t. vanilla extract
1 c. Libby's Solid Pack Pumpkin
1 c. semi-sweet real chocolate morsels
Assorted icing or peanut butter (for decorating)
Assorted candies, raisins or nuts (for decorating)

Preheat oven to 350?F. Combine flour, oats, baking soda, cinnamon and salt. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread into pumpkin shape, using a thin metal spatula. Add a bit more dough to form a stem. Bake 20-25 minutes, until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. Decorate, using icing or peanut butter to affix assorted candies, risins or nuts to make it look like a Jack-O-Lantern. Yields 19-20 cookies. Variation: Substitute 1 c. raisins for morsels.
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Frosted Pumpkin Spice Cookies

1/2 c. shortening
1 c. sugar
2 eggs, beaten
1 c. Libby's Solid Pack Pumpkin
2 c. sifted flour
1 t. baking powder
1 t. salt
2 1/2 t. cinnamon
1/2 t. nutmet
1/4 t. ginger
1 c. raisins
1 c. chopped nuts
Lemon Frosting

Preheat oven to 350?F. Cream shortening; gradually beat in sugar. Add eggs and pumpkin; mix well. Sift flour baking powder, salt, spices together. Add to pumpkin mixture; mix well. Add raisins, nuts. Drop by heaping teaspoon onto greased baking sheets. Bake about 15 minutes or until firm to the tough. remove cookies to cool on rack; frost. Yields 4 dozen.

Lemon Frosting: Combine 2 cups confectioners' sugar, 1 T. lemon juice, 1 T. grated lemon rind. Add just enough cream or milk for spreading consistency.

Bookbag,I can see why these cookies were a hit with your son's class. Some of the circlers were looking for a cookie with candycorn, decorating this one with cc sounds like it would taste very good together.-Moogs

Moogs - They are good. As I recall, I used M&M's for the wide-mouth grin and corn candy (sorry for my inverted name - it must be a mid-west thing - I'm not sure I could call it candy corn. It's like calling pop - soda. That doesn't feel good on the tongue, either 😉 for the eyes and nose. I piped on a star of frosting and stuck the "appendages" on that. These were easy to have fun with. ~Bookbag

Pumpkin Pie Squares

Man-o-man is this ever good. It tastes like pecan/pumpkin pie and is easy to make. ~Bookbag

Pumpkin Pie Squares
1 c. flour
1/2 c. brown sugar
1/2 c. butter
Mix until crumbly and press into a 13X9X2" pan. Bake 15 minutes at 350 degrees F.

In a large bowl combine:
1-15 oz. can pumpkin
1/2 c. brown sugar
1 can (13 1/2 oz.) can evaporated milk
2 eggs
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves
Beat well and pour mixture over baked crust. Bake 20 minutes at 350 degrees F.

In a small bowl combine:
3/4 c. chopped pecans (I used more, naturally.)
1/2 c. brown sugar
2 T. butter
Sprinkle over pumpkin gilling and bake 15-20 minutes more. Cool in pan on rack. Cut into 2" squares. Yield: 2 dozen.

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Anyway, here are Bookbag's two enhancers:

This is from the dough enhancer thread -- Bookbag's recipes -- posted by butch44.

Just to make sure these recipes are protected and saved, I'm posting those I downloaded from Bookbag's recipes about a year ago. I use #2 regularly with great consistent results. kimbob

Dough Enhancer #1

4 c nonfat instant dry milk
3 T vitamin C powder (ascorbic acid or Fruit Fresh)
3/4 c lecithin granules (from health food section or store)
2 T ginger, ground
2 T cornstarch

1. Mix; store in airtight container
2. Use as much as yeast is called for in recipes, e.g., 2 t yeast, add 2 t enhancer

Dough Enhancer #2

1/2 c lecithin granules
1 1/2 t ginger, ground
1 1/2 t vitamin C powder (ascorbic acid or Fruit Fresh)
2 T distatic malt (from KAF or beer/wine making supply co.)

1. Mix; store in airtight container
2. Use 1/2 t per cup of flour used in recipes
3. If making whole wheat/whole grain breads, add 1 T vital gluten/per cup of flour

I looked for this recipe all summer while we had those lovely tomatoes... Now, I find it. This is one of the Bookbag recipes that I had printed out. Haven't seen anyone else mention it. So:
She Says:
Here's my favorite recipe to go along with fresh pitas. Especially great in the summer when you have fresh tomatoes and cilantro out of the garden and need a Q&E lunch or supper. -Bookbag.

Black Bean Taco Salad

2 cans (15 oz.) black beans, rinsed and drained
1 can (2 1/4 oz.) sliced ripe olives, drained
2 medium tomatoes, seeded & chopped (1 1/2 cups)
1/3 cup shredded Cheddar Cheese
1/4 cup chopped green onions (3 medium)
1/4 cup chopped fresh cilantro (optional - fresh parsley will also work)
2 Tablespoons lime juice
1 teaspoon ground cumin
1/4 teaspoon black pepper
4 cups chopped spinach, or other greens

Mix beans, olives, tomatoes, cheese, onions & cilantro. Mix lime juice, cumin & pepper; toss with bean mixture. Yields 4 - 8 very generous servings. Serve on greens with wedges of pita bread.

Note: This is one of those recipes that you make once according to the recipe and then you will make it your own. I only make 1/2 the recipe and usually add what needs to be used up in the refrigerator in the way of vegetables and greens.

4. If desired, add 1/2 c dairy acid whey from buttermilk or cheese making or fresh buttermilk in place of liquid in recipe