Search Results for '("C'

[rottiedogs]

Half Sheet Cake
Submitted by MrsM on September 03, 2007 at 12:46 pm

DESCRIPTION
Half Sheet Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
I had to make a 1/2 sheet cake for my MIL's 80th birthday, and here what I came up with. Everyone had a second piece, it was just outrageously delicious. I will put this into my recipe files, and add a picture. I see my pictures that I added of the county fair wins are not showing up, I will have to call KAF and see what is up with this.

MrsM

All-Occasion Downy Yellow Butter Layer Cake
Ruth Levy Berenbaum, Cake Bible, page 39

6 large egg yolks
1 cup milk (8 1/2 ounces)
2 1/4 teaspoons vanilla
3 cups sifted cake flour (10 1/2 ounces) OR 10 1/4 ounces bleached AP flour
1 1/2 cups sugar (10 1/2 ounces)
4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 sticks unsalted butter, softened

Position rack in the middle of the oven and preheat to 350°. Butter two 9” round cake pans and line with buttered and floured parchment paper. Or do the above with two sheet pans and make two recipes - one recipe will make one 1/2 sheet pan, 11.5 x 17.5 inches x 1 inch deep.

In a pyrex mixing cup, combine the yolks, 1/4 cup (2 ounces) milk and vanilla.

Stir together all the dry ingredients.

Cream the butter in the mixing bowl to soften. Add the dry ingredients to the mixing bowl and mix until the butter is incorporated and there are no large pieces remaining. Add the remaining 3/4 cup milk (6 1/2 ounces) and mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes to aerate and develop the cake’s structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

Scrape the batter into the prepared pans and smooth the surfaces. Bake the layers on the middle rack of the oven for 25-35 minutes, until a toothpick inserted near the center comes out clean. Bake a sheet cake for 16-18 minutes. The cake should start to shrink from the sides of the pans only after removal from the oven. Cool the layers in the pans on racks for 10 minutes, then invert onto racks to finish cooling.

STABILIZED WHIPPED CREAM
Ruth Levy Berenbaum, Cake Bible, page 255

2 tablespoons (.5 ounce) powdered sugar
1 teaspoon cornstarch
1 cup (8 ounces) heavy cream
1/2 teaspoon vanilla

Mix the place powered sugar and cornstarch in a small saucepan, and gradually stir in 1/4 cup of the heavy cream. Bring to a boil, stirring constantly, and simmer for just a few seconds until the liquid is thickened. Cool to room temperature; this mixture must not be warm when added to the remaining cream, it must be cold. Add vanilla. Beat the remaining 3/4 cup cream just until traces of beater marks begin to show distinctly. Add the cornstarch mixture and beat until stiff peaks form when the beater is raised.

Refrigerated up to 24 hours, this will not water out. Makes 2 cups. To frost a sheet cake you will need to start with 5 - 5 1/2 cups unwhipped cream.

CREME PÂTSSIERE

This classic French custard can be made up to two days ahead. It is a compilation of several recipes, but pastry cream recipes are all very similar.

1 cup each whole milk and heavy cream
1/2 cup sugar
6 egg yolks
1/4 teaspoon salt
1/4 cup corn starch, sifted (1 ounce)
1 tablespoon flour
2 teaspoons vanilla
2 tablespoons unsalted butter, cut into chunks

For thick filling, necessary for a layer cake. One recipe will fill a 9” cake. To fill a 1/2 sheet cake, you will need 3 recipes of the above. It can all be made at once in a large Dutch-oven size pot.

Heat milk/cream in a 2 quart saucepan until hot but not simmering.

Whisk the sugar, egg yolks and salt in a large bowl until thick and lemon-colored; 3-4 minutes. Add cornstarch and flour, whisk to combine. Slowly whisk in about 1/2 cup of the hot milk/cream. Return this mixture to the saucepan and cook over low heat, whisking constantly and scraping pan bottom and sides as you stir, about 6-10 minutes. Off heat, stir in vanilla and butter. Place pot in an ice water bath and whisk until cooled to room temperature. Transfer to another container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until set; can be refrigerated overnight. To ensure that pastry cream does not thin out, do not whisk once it is set.

[rottiedogs]

Grasshopper Pie
Submitted by MrsM on July 14, 2004 at 5:24 pm

Description
Grasshopper Pie

Summary
Yield: 0 File under: Pies

Instructions
Chocolate Crumb Crust

1 1/4 cups chocolate cookie crumbs
2 tablespoons sugar
6 tablespoons unsalted butter, melted

Preheat oven to 350 degrees. Butter a 9" pie plate. Mix the cookie crumbs and sugar together and blend well. Pour the melted butter into the mixture and combine with a fork.

Dump crumbs into pie plate. Press to evenly distribute on bottom and sides. Put a piece of plastic wrap over the crumbs and press firmly in the pie pan.

Bake for 10-12 minutes until you start to smell the chocolate. Cool completely before filling.

Grasshopper Filling

1 envelope unflavored gelatin
1/3 cup cold water
1 cup whipping cream
1 cup chilled vanilla pudding (can make the day before)
1/4 cup green creme de menthe
1/4 cup white creme de cacao

Sprinkle gelatin over cold water in a small saucepan to soften. Stir over low heat until gelatin is dissolved. Beat cream until stiff. Blend in pudding and liqueurs. Fold in gelatin. Pour into pie shell and chill at least 4 hours. At serving time, garnaish with more crumbs or chocolate curls.

[rottiedogs]

Easy Baked Beans from Grandmas Molasses
Submitted by MrsM on April 28, 2003 at 10:15 am

Description
Easy Baked Beans from Grandmas' Molasses

Summary
Yield: 0 File under: Misc. Recipes & Requests

Instructions
Grandma's Easy Baked Beans

1/2 cup robust molasses (green label) I cut back to 1/4 cup
2 cans, 20 oz. each, baked beans (your choice, the cheap store brands are just fine)
1/3 cup minced onion
1/3 cup catsup
2 tblsp. prepared mustard (I use Gulden's)
4 strips bacon, fried and crumbled (I use at least 4 ounces, I like bacon)

Combine all ingredients into a 1 1/2 quart casserole. Bake at 375°, covered, for 30 minutes. Uncover and continue to bake for 20 minutes.

You can easily double this for a crowd. These freeze well if you have leftovers. You may need to add a bit of water if they are too thick after being frozen. I'm sure a little green pepper wouldn't hurt if you like that as well.

[rottiedogs]

Drakes Coffee Cake Copy Cat Recipe
Submitted by MrsM on June 22, 2005 at 2:59 pm

DESCRIPTION
Drakes Coffee Cake Copy Cat Recipe

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Here's a recipe for mini crumb cakes in those cheese cake pans. I adapted the Foster Crumb Cake recipe. If you live in an area where you can get Drakes Coffee Cakes, these are a cute copy cat. Not quite the same texture on the cake, though. I am working on that, LOL!!!!! But here is a recipe to add to your files if you like crumb cake, and have the mini pan.

MrsM

Crumb Coffee Cakes (makes 24)

Topping
6.75 ounces (1 1/2 cups) AP flour
4 1/2 ounces (about 2/3 cup) light brown sugar
1 1/2 teaspoons cinnamon
11 tablespoons butter, melted or 9 tablespoons butter plus 2 tablespoons Crisco

At least 20 minutes prior to baking, mix together the flour, brown sugar and cinnamon in a bowl. Add the melted butter and cut it into the dry ingredients until it resembles coarse crumbs. Let sit to allow flour to absorb melted butter.

Cake Batter
5 3/4 ounces (1 1/4 cups) AP flour
3 ounces (scant 1/2 cup) sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 ounce dry millk *
1 large egg plus enough water to equal 6 ounces *
1 1/4 ounces (3 tablespoons) canola oil
2 teaspoons vanilla
Confectioners' Sugar, for dusting

OR Omit the dry milk powder and use 4 1/4 ounces milk (1/2 cup)

Preheat oven to 350°. Grease and flour pans. Whisk together the flour, sugar, baking powder, salt and dry milk in a large bowl. Combine the egg, water (or millk, if using instead), oil and vanilla in a 1 cup Pyrex measure, and whisk until well blended. Add the wet mixture to the flour mixture, and stir just until the dry ingredients are moist and blended, do not over mix. Batter will be thick. Divide and spread the cake batter evenly in the bottom of the cups, the batter will barely cover the bottoms of the cups. Divide and sprinkle the crumb topping evenly over the top of the batter; the crumbs completely cover the batter. Bake 10 minutes. Remove from the oven. Remove to racks to fully cool. Liberally dust with confectioners' sugar when completely cool.

[rottiedogs]

Crumb Coffee Cake
Submitted by MrsM on May 05, 2008 at 7:21 pm

Description
Crumb Coffee Cake

Summary
Yield: 0 File under: cakes

Instructions
Crumb Coffee Cake

Preheat oven to 375°.

Prepare 1 package yellow cake mix according to the directions on the package. Pour batter into a greased 11x17 or 10x15 cookie sheet with sides. Bake 12 minutes at 375°. (Cake will be set, but not done.)

Mix 2 packages Betty Crocker* pie crust mix, 3 tablespoons softened butter, 2 tablespoons cinnamon and 1 cup sugar. Add 1 tablespoon water and blend until crumbs form. Add additional water, 1 teaspoon at a time, if needed. (Most likely not needed. Do not add too much water or the crumbs will turn to mush!)

CAREFULLY remove partially baked cake from oven. Top with crumb mixture. Bake an additional 15 minutes. Cool in pan. Dust with powdered sugar at serving time.

*Pillsbury pie crust mix does not work at all.

[rottiedogs]

Cream Puffs
Submitted by MrsM on May 19, 2003 at 5:07 pm

DESCRIPTION
Cream Puffs

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Cream Puffs

1 cup water
1 stick butter
1 cup flour
4 eggs, cracked into a bowl

Heat water and butter to boiling. Remove from heat and stir in flour vigorously for about 1 minute, or until mixture forms a ball and cleans the sides of the pan. Stir in eggs, all 4 at once. Beat vigorously again until smooth and satiny. Dough will seperate and look awful, carry on! It all comes together in the end. Drop dough by 1/4 cupfuls, 3 inches apart on ungreased cookie sheet. If you can't get all the dough onto one sheet (most likely you won't), just put the lid on the pot, bake the first sheet and bake another sheet. Bake 20 minutes in a preheated 400° oven. Lower temp. to 350° and bake 15-20 minutes longer, until the puffs are firm, well colored and crisp. Cool on wire racks away from draft. Cut off the tops, pull out any underbaked filaments and fill with pastry cream or whatever you like. (Ice cream, pudding, whipped cream). Replace tops and refrigerate. At serving time, dust with confectioner's sugar. I usually fill these as close to serving time as possible, as they will soften in the refrigerator.

Pastry Cream from my Hungarian Grandmother

Whisk 6 egg yolks.
Whisk in 1/2 cup sugar.
Whisk in 1/4 cup flour.

Add 2 cups hot half and half, by adding a little hot liquid to the egg mixture to temper it, then mixing the egg mixture into the pot of hot half and half.

Cook over low heat, whisking constantly, until the cream thickens. This will take several minutes. When nice and thick, whisk in 2 tablespoons butter and 1 teaspoon vanilla. I will let this stand and stir it occasionally for about 15 minutes to cool it somewhat, you have to keep stirring it so a skin does not form. Place plastic wrap directly on the surface of the cream to prevent skin from forming and refrigerate several hours until completely chilled. Fill puffs.

For chocolate pastry cream, add 1 ounce each semisweet and unsweetened chocolate to the finished hot pastry cream and stir until the chocolate melts. Yummy!!!!

[rottiedogs]

Cream Cheese Pound Cake
Submitted by MrsM on July 04, 2007 at 9:31 am

DESCRIPTION
Cream Cheese Pound Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Cream Cheese Pound Cake (from the Time-Life series The Good Cook)

8 oz. cream cheese, softened
3 sticks salted butter, softened (12 ounces)
3 cups sugar (21 ounces)
1 tablespoon vanilla extract
6 large eggs
3 cups sifted flour (13.5 ounces)

Preheat oven to 325 degrees. Grease and flour a 10inch tube pan.

Cream butter and cream cheese. Add sugar and beat until light and fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Add flour.

Pour into prepared pan and bake for 90 minutes. Cool 5 minutes in the pan and remove to a wire rack to cool completely.

To make a marble pound cake, pour 3/4 of the batter into the prepared pan. Blend 1/2 cup unsweetened cocoa and 2 tblsp. melted butter into the remaining 1/4 batter. Spoon chocolate batter on top of vanilla batter and swirl in with a knife.

This recipe also works in two 9 x 5 pyrex loaf pans. And if you only want one loaf shaped pound cake, the recipe halves perfectly, even the marblizing part. Same baking time in the loaf pans, but you may want to start checking around 80 minutes with your toothpick.

[rottiedogs]

Cranberry Orange Nut Bread
Submitted by MrsM on October 16, 2008 at 9:26 am

DESCRIPTION
Cranberry Orange Nut Bread

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
CRANBERRY ORANGE NUT BREAD

2 1/4 cups (10.125 ounces) AP flour
3/4 cup (5.25 ounces) sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon freshly grated orange zest
3/4 cup orange juice
1 large egg
1 teaspoon vanilla
6 tablespoons unsalted butter, melted
4 ounces (about 1 cup) fresh cranberries
1/2 cup (2 ounces) chopped walnuts (optional)

Grease and flour one 8 1/2 x 4 1/2 pyrex loaf pan. Preheat oven to 350°.

Whisk dry ingredients together. Add cranberries. Mix liquid ingredients together. Add melted butter and liquid ingredients to dry ingredients. Stir only until flour is moistened.

Bake for 45-50 minutes, small loaves for 30-35 minutes, or until toothpick inserted comes out clean. Cool large loaf in pan 10 minutes. Remove to wire rack to cool completely.

[rottiedogs]

Coffee Cake Muffins
Submitted by MrsM on March 10, 2003 at 3:48 pm

DESCRIPTION
Coffee Cake Muffins

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
COFFEE CAKE MUFFINS
Makes 12 regular size, 6 jumbo, or 24 mini muffins

These muffins have a layer of crumbs in the middle and crumbs on the top.

Streusel Filling/Topping:
1/4 cup AP flour
2 tablespoons white sugar
1 teaspoon cinnamon
2 tablespoons butter, chilled

Mix dry ingredients together in a small bowl. Cut in butter until crumbly. Refrigerate until needed.

Muffin Batter:
2 cups AP flour
3/4 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk (or 4 tablespoons dry milk powder plus 3/4 cup water)
1 egg
1 tsp. vanilla
1/2 stick unsalted butter, melted

Preheat oven to 375°. Grease or paoer-line muffin cups.

Whisk dry ingredients together. In a 2-cup Pyrex measure, combine wet ingredients. Add to dry and combine just till blended.

Spoon batter into prepared muffin cups, using a little more than half the batter. Using 2/3 of the streusel, scatter onto batter (about 2 tablespoons for jumbo muffins, 1 tablespoon for regulars, 1/2 tablespoon for minis). Divide remaining batter evenly between the cups. Sprinkle with any remaining streusel. Bake for 15-18 minutes, or until toothpick inserted comes out dry.

comments

[rottiedogs]

Chocolate Pound Cake
Submitted by MrsM on September 22, 2009 at 12:27 pm

Description
Chocolate Pound Cake

Summary
Yield: 0 File under: cakes

Instructions
CHOCOLATE POUND CAKE

Nick Malgieri, How To Bake, page 282

1 cup bleached AP flour (4 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick butter, room temperature
1 cup sugar (7 ounces)
3 ounces unsweetened chocolate, melted and cooled
2 eggs
1 teaspoon vanilla
1/2 cup sour cream

Grease and flour an 8 1/2 x 4 1/2 x 2 3/4 inch loaf pan. Preheat oven to 325°; rack position middle level.

Mix together the flour, baking powder, baking soda and salt. Set aside. Cream butter with sugar until light and fluffy, about 2 minutes. Add the cooled, melted chocolate. Add eggs, one at a time, and vanilla. With a rubber spatula, stir in half the flour mixture. Stir in the sour cream, then the rest of the flour mixture.

Scrape batter into prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick comes out clean. Let cool in the pan 10 minutes, then turn out onto a wire rack to completely cool.

[rottiedogs]

Chocolate Pecan Tassies
Submitted by MrsM on February 13, 2003 at 5:11 pm

DESCRIPTION
Chocolate Pecan Tassies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
According to the credits I typed on my recipe card, this is from Southern Living. It makes about 5 dozen Tassies, but it lookd easy enough to cut in half for less. I have not made these, but they look delicious!

Chocolate Cream Cheese Pastry:
1 3/4 cups AP Flour
1/2 cup unsweetened cocoa
2 sticks butter, cut into pieces
8 ounces cream cheese, cut into pieces
1/2 teaspoon salt

Pulse all ingredients in a food processor until dough leaves sides of bowl and forms a ball. Divide dough into 8 portions, shaping each portion into a ball. Wrap each in plastic wrap, and chill at least 1 hour. (MY NOTE: if you have ever made tassies, I would think you could do this in an electric mixer also.)

Filling:
1 1/2 cups firmly packed light brown sugar
1 1/2 cups chopped pecans
3/4 cup semisweet chocolate morsels
2 large eggs
2 tablespoons butter, softened
2 teaspoons vanilla extract
1/4 teaspoon salt

Remove chilled pastry from refrigerator. Shape into 1 inch balls, and press into miniature muffin tins. Set aside.

Stir together the filling ingredients in a large bowl, spoon pecan mixture into the pastry shells, filling 3/4 full.

Bake at 350° for 20-25 minutes.

[rottiedogs]

Chocolate Mexican Wedding Cakes
Submitted by MrsM on June 21, 2007 at 6:09 pm

Description
Chocolate Mexican Wedding Cakes

Summary
Yield: 0 File under: Cookies Brownies Bars

Instructions
Chocolate Mexican Wedding Cakes

Chocolate Mexican Wedding Cakes

1/2 cup (2 oz.) confectioner’s sugar
1 1/2 sticks unsalted butter, softened
5 ounces best quality semisweet chocolate, melted
1 teaspoon vanilla
2 cups (9 oz.) AP flour
1/2 cup (2 oz.) finely chopped nuts of your choice (walnuts, pecans, almonds, hazlenuts)
1/4 teaspoon salt
Powdered sugar for dusting

If using salted butter, omit the salt.

Preheat oven to 350°.

Cream butter and confectioners' sugar until light and fluffy. Beat in melted chocolate and vanilla. Add flour and nuts, mix well. Using a 1 1/4 inch cookie scoop, place scoopfuls of dough on ungreased or parchment lined baking sheets. You can either leave them rustic looking, or roll into neat, smooth balls between the palms of your hands. Bake 19-21 minutes, or until firm to the touch. Cool cookie sheet for 2 minutes, then remove to finish cooling on wire racks. When completely cooled, dust with powdered sugar.

Makes 42 cookies, approximately 20 ounces.

[rottiedogs]

Chocolate Chocolate Chip Muffins
Submitted by MrsM on June 27, 2006 at 5:35 pm

Description
Chocolate Chocolate Chip Muffins

Summary
Yield: 0 File under: Muffins Quickbreads Scones

Instructions
Chocolate Chocolate Chip Muffins
Makes 6 Jumbo, 12 Regular or 24 Minis

1 3/4 cups all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 tablespoon KA Dutch Black Cocoa (optional, but great!)
1 cup milk (or 1 cup water plus 1/3 cup dry milk powder)
1 egg
1 teaspoon vanilla extract
6 tblsp. melted unsalted butter
1 cup semisweet chocolate chips - mini chips for mini muffins

Preheat oven to 350?. Generously grease muffin cups or line with paper muffin liners. These have a tendency to stick!

In a medium bowl, sift together flour, cocoa(s), sugar, baking powder, baking soda and salt. In 2 cup Pyrex measure, stir together the milk, egg and vanilla. Pour wet ingredients and melted butter into dry ingredients; stir well. Add chocolate chips and stir well.

Fill muffin cups.

Bake for 20 - 25 minutes, or until toothpick inserted in center comes out clean. If not using paper liners, remove from cups immediately, these tend to stick a little!

For the Jumbo muffins, the recipe makes 6. Preheat oven to 375? and bake for 10 minutes. Lower oven temperature to 335? and bake until done. Test at 12 minutes longer, and judge from there if you need more time. Mine need 13 minutes.

For the Minis, bake at 350? for around 15 minutes, test for doneness. I forgot to write down the exact baking time when I made these!

[rottiedogs]

Best In Show Dinner Rolls
Submitted by MrsM on December 01, 2009 at 9:57 am

DESCRIPTION
Best in Show Dinner Rolls

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This recipe took Best In Show at the 2007 Hunterdon County Fair in New Jersey. It is from Southern Living, February 1990, and originally posted by LSB. I have modified that recipe and use a bread machine.

The dough is VERY wet, but it does work into very sticky balls.

BEST EVER YEAST ROLLS

16 rolls

1 cup water (8 ounces)
1 stick unsalted butter
1 egg
2 ounces sugar (1/3 cup)
1/2 teaspoon salt
16 ounces KAF AP flour (3 1/2 cups using 4.5 ounces to equal 1 cup)
2 teaspoons instant yeast

Layer the ingredients in the order listed above in your ABM. Process on dough cycle.

Turn dough out onto a greased surface and fold dough over onto itself several times. Divide dough into 16 parts, about 2 ounces per piece. Shape dough into balls and place balls into a greased 10-inch square pan. If using the egg wash, line the pan with 2 sheets of overlapping parchment paper that comes up both sides, as the egg wash runs and sticks to the pan. Very messy to clean up. : )

Place in microwave, no heat or steam, and let rise 30 minutes. Or cover with a something larger so the cover does not touch the rolls and let rise.

After the 30 minute rise, begin preheating oven to 325 degrees. Just before baking, brush the tops with egg wash and sprinkle with your choice of seeds, or no seeds.

Bake at 325 degrees for 20 minutes, then turn up the heat to 375 degrees and bake for 13 minutes (while oven is preheating, count that as in the 13 minutes). Or you can experiment baking at a higher temperature and check after 20-25 minutes. I baked them for 30 minutes once, and they were too done, came out a bit dry but still very good. The rolls should be a nice mahogany brown from the egg wash when they are done.

[rottiedogs]

Basic Muffin Recipes (4 Recipes)
Submitted by MrsM on July 17, 2004 at 11:42 am

DESCRIPTION
Basic Muffin Recipes

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
Prepare your mumuff in cups as you like, paper or grease them. Each recipe will make 24 minis, 12 regular or 6 jumbos. Add fruit/nuts/chips as you like.

CREAM CHEESE MUFFINS

8 oz cream cheese, softened
4 tablespoons unsalted butter, softened
1 large egg, beaten
1/2 cup milk
1 1/2 cups AP flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla

Preheat oven to 400. Beat cream cheese and butter, add egg, milk and vanilla. Mix well. Mixture does not have to be completely smooth. Combine dry ingredients and fold in just until moistened. Fill muffin tins about 3/4 full. Bake for 20-25 minutes or until golden on top.

BUTTERMILK I

2 cups AP flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
6 tablespoons unsalted butter, melted
1 egg
1 teaspooon vanilla

Preheat oven to 400. Grease 12 muffin cups. Whisk together dry ingredients. In a 2-cup Pyrex measure, combine buttermilk, egg and vanilla. Add the milk mixture and melted butter to the dry ingredients and stir until flour is just moistened. Spoon the batter into prepared muffin cups, spreading the batter to cover the bottoms of the cups. Bake for 15-20 minutes or until a toothpick comes out clean. Remove to wire rack to completely cool.

SOUR CREAM COFFEE CAKE MUFFINS

Topping:
1/4 cup AP flour
2 tablespoons sugar
1 teaspoon cinnamon
2 tablespoons unsalted butter, softened

In a small bowl, stir together the flour, sugar and cinnamon. With a pastry blender, work in the butter until crumbly. Refrigerate until needed. Can be made well ahead.

Muffin Batter:
2 cups AP flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream, room temperature
1 large egg
1 teaspooon vanilla
4 tablespoons unsalted butter, melted

Preheat oven to 400. Whisk together flour, sugar, baking powder, baking soda and salt. In a small bowl, stir together sour cream, egg and vanilla until well blended. Add sour cream mixture and melted butter to dry ingredients. Stir just to combine. Batter will be very thick. Spoon about half the batter into prepared cups and sprinkle with about 3/4 of the topping. Divide the remaining batter evenly among the muffins. Spread with offset spatula to cover the filling. Sprinkle with remaining topping. Bake 15-20 minutes, or until a toothpick comes out clean. Remove pan to wire rack. Cook 2 minutes in pan before carefully removing muffins from cups; finish cooling on rack.

BUTTERMILK II

2 1/2 cups AP flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
2 large eggs, beaten
8 tablespoons butter, melted
1 teaspooon vanilla
1 1/2 cups fruit

Optional Cinnamon Sugar Topping:
3 tablespoons sugar
1 teaspoon cinnamon

Mix together in a small bowl and evenly sprinkle over the unbaked muffins.

Preheat oven to 400. Melt butter, set aside to cool. Whisk dry ingredients together. Combine with buttermilk, eggs and vanilla. Blend melted butter, wet and dry ingredients just until moistened. Spoon into prepared muffin cups. Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean. Cool in pan for 5 minutes. Remove from pan to wire rack to completely cool.