Search Results for '("C'

[BakerAunt]

Almond Balls
Submitted by cwalde on October 14, 2004 at 4:56 pm

I love marzipan. These are like it. They are very easy and I would recommend dipping them in either milk or dark chocolate--yum. Cheryl

1 can (8 oz.) almond paste
2/3 c sifted powdered sugar
1/4 c light corn syrup
1/2 c whole blanched almonds

Break almond paste into small pieces into small mixing bowl. Beat in sugar and corn syrup until well blended. Wrap about 1 tsp. of mixture around whole almond; shape into ball with palms of hands. Roll in colored sprinkles; if you wish. Place in pleated foil candy cups. Dip in either milk or dark chocolate for an Old World taste. Process and amounts of chocolate for dipping are in my other candy recipes. Enjoy. Cheryl

[BakerAunt]

Tunnel of Fudge Cake
Submitted by chiara on May 10, 2009 at 8:25 pm

Shirley's Tunnel-of-Fudge Cake (Published: December 28, 2004)
adapted from Shirley O. Corriher
Time: 2 hours plus 2 hours to cool

2 1/2 cups roasted walnuts or walnuts and pecans, chopped
2 tablespoons butter
5/8 teaspoon salt

Nonstick cooking spray
1 3/4 cups butter, cut into tablespoon-size pieces
1 cup sugar
3/4 cup dark brown sugar, packed
1 teaspoon vanilla
1/2 cup vegetable oil
2 large egg yolks
4 large eggs
2 cups confectioners' sugar
2 1/4 cups bleached all-purpose flour
3/4 cup natural cocoa powder.
1. Place a heavy baking sheet or pizza stone on a shelf in the lower third of the oven. Heat the oven to 350 degrees.

2. On a large baking sheet, roast nuts in the oven for 10 minutes. Keep watch that they do not burn. Pour into a bowl, and add butter and 1/8 teaspoon salt. Toss well and set aside.

3. Generously apply nonstick cooking spray to the inside of a large Bundt cake pan.

4. In a mixer, beat butter to soften until it becomes fluffy. Add sugar, then the brown sugar and continue to beat until airy. While beating, if the bowl does not feel cool, place it in the freezer for five minutes, then resume beating.

5. Beat in 1/2 teaspoon salt, vanilla and vegetable oil.

6. Beat in two egg yolks. Crack the four whole eggs into a large mixing bowl. With a small knife, cut yolks and barely stir the eggs, minimally blending the whites and yolks.

7. With the mixer on the lowest speed, beat the eggs into the batter in three batches. Mix in confectioners' sugar and the cocoa.

8. In a large mixing bowl, stir flour and walnuts together. Then with a spatula stir the flour-nut mixture into the batter. Pour the batter into the Bundt pan.

9. Bake for 45 minutes. You cannot use the toothpick test because the cake contains so much sugar that the center will not set but will remain a tunnel-of-fudge. You are dependent on a correct oven temperature and the 45-minute cooking time.

10. When removed from the oven, the cake will have a runny fudge core with an air pocket above the fudge. About 30 minutes after taking the cake out of the oven, press the inside and outside edge of the cake bottom down all the way around to minimize the air pocket. Let the cake, still in the pan, cool on a rack for two to three hours. Invert the cake onto a platter and let cool completely.

[BakerAunt]

Tiramisu
Submitted by chiara on February 08, 2010 at 8:13 pm

from Williams Sonoma Cakes
This recipe for tiramisu uses store bought pound cake and substitutes light cream cheese, heavy cream and sour cream for the more expensive mascarpone. The recipe calls for a 2 1/2 quart oval or rectangular dish. But it should easily work in a trifle dish of comparable size.

1 1/2 lbs. light cream cheese (neufchatel), softened
1 1/4 cups heavy cream
6 tbs. sour cream
1 cup confectioners' sugar
1/4 cup Marsala
2/3 cup water
1/2 cup confectioners' sugar
5 tsp. instant espresso powder or regular coffee powder.
butter pound cake (store bought is fine)
unsweetened cocoa

Blend light cream cheese, heavy cream, sour cream, 1 cup confectioners' sugar, and sour cream with electric mixer for two minutes until fluffy. Stir in Marsala.

Combine water, 1/2 cup confectioner's sugar, and espresso or coffee powder and heat, stirring. Bring to a boil, then let cool.

Slice pound cake into 1/4 inch slices (either vertically or horizontally). Arrange the cake slices in a single layer over the bottom of the dish, trimming to cover completely. Brush cake with cooled espresso syrup. Spread with half of the cheese mixture (or 1/3 of the cheese mixture if you are going to have 3 layers instead of 2). Repeat with cake, espresso syrup, and cheese mixture--twice if necessary.

Cover with plastic wrap and refrigerate until firm--at least 2 hours and up to 2 days. Before serving, sift cocoa (through a sieve) over the top. Serves 10 to 12.

[BakerAunt]

Silver Palate Sour Cream Coffeecake
Submitted by chiara on October 15, 2009 at 5:05 pm

2 sticks butter
2 ¾ cups sugar (divided 2 and ¾ cups)
2 eggs, beaten
2 cups flour
1 tablespoon baking powder
¼ teaspoon salt
2 cups (1 pint) sour cream
1 tablespoon vanilla
2 cups pecans, chopped
1 tablespoon cinnamon

1. Preheat oven to 350. Grease and flour a 12-cup bundt pan.

2. In a small bowl, mix ¾ cup of the sugar with the pecans and cinnamon. Set aside.

3. Cream together the butter and 2 cups of the sugar. Add eggs, blending well, then the sour cream and vanilla.

4. Sift the flour, baking powder, and salt.

5. Fold in the dry ingredients in the creamed mixture, and beat until just blended. Do not overbeat.

6. Pour one-third of the batter into the bundt pan. Sprinkle with half of the pecan mixture. Repeat. Then add remaining batter.

7. Set on the middle rack of the oven and bake for about 60 minutes, or until a cake tester inserted in the center comes out clean.

(Or makes 36 cupcakes--bake at 325 for 20 minutes.)

[BakerAunt]

Pound Cake--Shirley Corriher's
Submitted by chiara on April 24, 2009 at 10:27 pm

"Shirley's Even Greater American Pound Cake"
(from Bakewise by Shirley Corriher)

NOTE: This is extremely moist and falls considerably when cooked which is why it is better baked in a tube pan--which is inverted to serve and thus hides the crevice caused when the cake falls.

CAKE
¾ cup unsalted butter, cut into 2 tbs. pieces
½ cup shortening (i.e., Crisco)
3 cups sugar
1 tbs. vanilla
¼ tsp. almond extract
1/3 cup canola oil
2 large egg yolks
5 large eggs
2 2/3 cup (spooned and leveled) flour
¼ cup potato starch (in the kosher foods aisle)
1 tsp. baking powder
1 tsp. salt
¼ cup buttermilk
½ cup heavy cream

ICING
1 cup confectioners sugar
2 to 3 tbs. heavy cream
¼ tsp vanilla

1. Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350.

2. Spray a 10” tube pan or a 12-cup Bundt pan generously with nonstick cooking spray with flour (or grease and flour pan).

3. With a mixer on medium speed, beat the butter to soften. Add the shortening and beat until the mixture is light and pale in color, about 3 minutes. Add the sugar and continue to beat until very light, scraping down the sides and across the bottom of the bowl at least once. While creaming, feel the bowl; if it does not feel cool, place in the freezer for 5 minutes and then continue creaming.

4. Beat in the vanilla and almond extracts. Beat in the oil a little at a time until incorporated. On the lowest speed, with a minimum of beating, blend in the yolks, then the whole eggs, one at a time.

5. In a medium bowl, with a fork or hand mixer, beat together the flour, potato starch, baking powder, and salt for a full 30 seconds, until very well blended.

6. On the lowest speed, blend 1/3 of the flour mixture into the butter mixture. Alternate adding buttermilk, then the flour mixture, until all of both are incorporated, scraping down the sides and across the bottom at least once.

7. Place a bowl, beaters, and the heavy cream in the freezer to chill for 5 minutes. Whip the cream until soft peaks form when the beater is lifted. Whip just a little beyond the soft peak stage. Stir about ¼ of the whipped cream into the batter to lighten. Then gently fold the rest of the whipped cream into the batter.

8. Pour the batter into the prepared pan. From a height of about 4 inches, drop the pan onto the counter to knock out bubbles. Smooth the batter with a spatula.

9. Place the cake in the oven on the stone and bake until the cake springs back when touched, or a toothpick inserted in the middle comes out clean but moist, about 1 hour (or as much as 1 hour 10 minutes, depending on your oven.) Ideally, the cake should not pull away from the sides until it has just come out of the oven. Place the cake in the pan on a rack to cool for 10 minutes. Loosen the cake from the pan by jarring it against the counter. Invert the cake onto the serving platter to finish cooling.

10. This cake improves upon standing for two or three days, well wrapped and refrigerated. When ready to serve, if desired, drizzle on Pound Cake Icing.

11. ICING: In a 2-cup measuring cup with a spout, stir together the sugar, cream, and vanilla. You want the consistency thick, but just barely pourable. Add more sugar or cream as needed. Drizzle the icing over the top of cake, zigzagging back and forth so the icing just runs down the sides.

[BakerAunt]

Maraschino Cherry Nut Bread
Submitted by chiara on May 20, 2010 at 8:48 pm

2 c butter (1 lb.; 4 sticks), softened
3 c sugar
5 eggs, separated
1 tea vanilla
5 c all-purpose flour
1 tea baking soda
1/2 tea baking powder
1/2 tea salt
1 c buttermilk
2 jars (10oz each) maraschino cherries, drained and chopped
1 c chopped pecans

In a large mixing bowl, cream butter and sugar. Add egg yolks and vanilla; mix well. Combine the flour, baking soda, baking powder, and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick). In a small mixing bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans.

Transfer to four greased and floured 8in X 4in X2in loaf pans, or two tube pans or other sized pans equivalent to four loaf pans. Bake at 350* for 50-55min or until a toothpick inserted near the center comes out clean and loaves are golden brown. Cool for 10 min before removing from pans.

Note: I am lazy and don't separate the eggs and I think it tastes fine.

[rottiedogs]

New York Style Cheesecake
Submitted by brianjwood on March 23, 2007 at 4:30 am

DESCRIPTION
New York Style Cheesecake

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
For the cheesecake lovers.
Cheers, Brian

New York-Style Sour Cream-Topped Cheesecake
Prep Time: 15 min
Total Time: 5 hr 5 min
Makes: 16 servings, one piece each

1-1/2 cups Graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
1-1/4 cups sugar, divided
4 pkg. (8 oz. each) cream cheese, softened
2 tsp. vanilla, divided
1 container (16 oz.) cream, divided
4 eggs
2 cups strawberries, sliced

Preheat oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan.
Beat cream cheese, 1 cup of the remaining sugar and 1 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 40 min. or until center is almost set. Mix remaining sour cream, 2 Tbsp. sugar and 1 tsp. vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 min. Cool. Cover; refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top with strawberries just before serving. Store leftover cheesecake in refrigerator.

[rottiedogs]

Nectarine Or Peach Custard Pie
Submitted by brianjwood on August 30, 2002 at 9:31 am

DESCRIPTION
Nectarine (or Peach)Custard Pie

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
@@@@@
Nectarine Custard Pie

3/4 cup (180 ml) sugar
1/3 cup (80 ml) all-purpose flour
1/2 tsp (2 ml) ground nutmeg
1 cup (250 ml) heavy cream or half-and-half
4-5 nectarines, pitted and sliced into wedges
1 9-inch unbaked pastry shell

Who says there is no such thing as a recipe for nectarines? Actually, this was originally a recipe for a peach pie, which you may certainly use instead of nectarines.
Combine the sugar, flour, and nutmeg in a mixing bowl, stirring to combine well. Stir in the cream to make a thin, smooth mixture. Arrange the nectarine slices attractively in the pastry shell and pour in the liquid mixture. Bake in a preheated 400F (200C) oven for 50 minutes, then turn the heat down to 350F (180C) and continue to bake until the custard has set, about 15 minutes. Cool to room temperature and chill for at least 1 hour before serving. Serves 6 to 8.
Bon appetit from the Chef at World Wide Recipes
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
@@@@@

[rottiedogs]

My Tomato Soup
Submitted by brianjwood on May 19, 2004 at 5:33 am

DESCRIPTION
My Tomato Soup

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
PETRAS'S QUSTION & ANSWER THREAD
As reply to message 10

This is the way I make it, adapted from countless other versions. I also simmer it to make it much thicker (usually in the oven, to avoid burning the bottom - nasty!) and use with pasta, with small broccoli florettes and fried lardond added, or as a pizza topping. It freezes well if you want to make gallons.

Fresh Tomato Soup

2 ? lb ripe (Italian if possible) tomatoes
1 large onion
2 cups (homemade is best) chicken stock
3 ? 4 cloves garlic
Sea salt and fresh milled black pepper to taste
1 cup basil leaves
2 tsp dried oregano
? cup tomato puree (optional, it can add richness to
the flavour if the tomatoes are not fully ripe)
2 tsps sugar
1 ? 2 tbsp EV Olive Oil

Method.
The very best of flavours is gained by roasting the tomatoes whole for about 30 ?40 minutes in a 375F oven. It?s best to use a covered pyrex container to retain the juices, and add 1 tbsp olive oil.
Chop the onion and garlic finely and sweat (cook gently) in ? tbsp olive oil over low heat until softened but not browned, using a good sized saucepan.
Add the roasted tomatoes, herbs, chicken stock and sugar, and bring to the simmer and cook for 45 mins.
(If using unroasted tomatoes, quarter them, add as above but simmer for 90 minutes.)
Add 1 ? tbsp olive oil, and liquidise the tomato mixture, and sieve to remove skins and pips, and any large herb pieces. You should have a reasonably thick tomato soup at this stage, but if too thick, add a little stock or water; if too thin, simmer a bit longer. At this stage check the flavour and add salt if desired, and plenty of black pepper. You can add the puree at this time if desired.
Serve garnished with a basil leaf per individual bowl, parmesan croutons on the side, and/or a dash of cream (or yoghourt) added to the individual bowls and swirled in. I often add just a dash of Tabasco too.

[rottiedogs]

Multigrain Breads x 3
Submitted by brianjwood on February 21, 2005 at 7:15 pm

DESCRIPTION
Multigrain Breads x 3

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

INSTRUCTIONS
I can't vouch for these, not having made them, but you are welcome to try them.
It is easy to convert from ABM to traditional methods. I usually only reduce the liquid slightly, but if you want to use different yeast, just prove it in the liquid and add slightly less liquid at the first mixing, then add more if needed.

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: 12 Grain Bread (Abm)
Categories: Fatfree,Breadmaker,Bread
Yield: 1 Servings

1 1/8 c Water/milk
1 1/2 To 3 Tbs vital gluten (opt.)
3 T Fruit concentrate
3/4 c 12 grain flour
1 1/2 T Maple syrup/honey
2 1/4 c Whole wheat flour
1/3 To 3/4 tsp salt
1 1/2 t Yeast

12 grain flour may be purchased mail order from a below listed
source.
Also, 7/9 grain cereal may be ground into flour - Flour Equivalent 3
cups

Here are some mail order sources: Arrowhead Mills - 806-346-0730
Garden Spot Distrib. 800-829-5100 Great Valley Mills - 215-256-6648
Jaffee Bros. Inc - 619-749-1282 King Arthur Flour - 802-649-3881
Walnut Acres - 800-433-3998

Posted by "Rob Ryerson" . Recipes
extracted from the FATFREE Vegetarian Mailing List/Digest Fatfree
Digest [Volume 11 Issue 7], Oct. 7, 1994., collection copyright
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV, a Meal-Master utility by
Rodney Grantham.

-----

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: 9 Grain Bread
Categories: Breads
Yield: 2 Servings

9 Grain Mix Makes 2 1/4 c
-Makes 10c
Triticale flour
-1/2 c 2 c
Buckwheat groats (or flour)
-1 Tbs 1/4 c
Flax meal (grind flaxseed)
-1 Tbs 1/4 c
Millet (whole)
-1/4 c 1 c
Cornmeal
-1/3 c 1 1/3 c
Sunflower seeds
-1/2 c 2 c
Oats
-1/4 c 1 c
Soy flour
-1/4 c 1 c
Soy grits
-1 1/2 Tbs 3/8 c
Mix these up and you're
-ready to make bread!
Makes 2 - 1 1/2 lb loaves
2 1/3 c water,Warm
2/3 T Blackstrap molasses
1 3/4 T Malt syrup
1 T Yeast
1 1/8 c 9 grain mix
5 1/2 c Hard whole wheat flour
1 t Salt
3 1/2 T Oil

From the Arcata Co-op Bakery

THis bread will not only nourish you, it will surprise you with its
unique and delightful flavor and texture. Definetly worth the extra
effort of finding the 9-grain mix ingredients. The mix will keep well
in the refrigerator - we're sure you'll want to make this bread again
(try a handful in pancakes!).

Mix the water, molasses, malt and yeast. Add the 9 grain mix, flour,
salt and oil (you can also make a sponge and wait, but it's not
necessary). Mix, and knead dough well. Let rise, shape into loaves
and let rise again in oiled bread pans. Bake at 350 F for 45 min.

From: "Uprisings: Whole Grain Bakers Book" Posted by Theresa Merkling.

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MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: New Easy 7 Grain Bread
Categories: Breads
Yield: 2 Servings

1 1/2 c water,Boiling
1 c AM Seven Grain Cereal
6 T AM Canola Oil
1/2 c water,Warm
2 pk Dry yeast
2 Eggs,beaten or egg replacer
5 1/2 c AM Whole Wheat Flour
1/2 c Honey
2 t Sea salt (optional)

Pour boiling water over Seven Grain Cereal in large mixing bowl.
Dissolve
yeast in warm water. When cereal is lukewarm, add yeast and all
remaining
ingredients except 3 cups flour. Beat vigorously for 2 minutes. Work
in
remaining flour. Divide dough in half and spread into bottom of two
oiled
loaf pans. Let rise until double and bake at 375 F. for 35-45 minutes.

Source: Arrowhead Mills "7 Grain Cereal Recipes" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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[rottiedogs]

Multigrain Bread
Submitted by brianjwood on February 21, 2005 at 7:16 pm

DESCRIPTION
Multigrain Bread

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

INSTRUCTIONS
Multigrain Bread ejmorris 2004

adapted from a recipe for Ancient Grains Seed Bread (www.franceandassociates.net/r/ancientgrain.html)

makes one loaf
(our bread tin is roughly 9.5x5.5x3 inches - long/wide/deep)
Ingredients
2 tsp active dry yeast
1/4 C lukewarm water

1/4 C boiling water
2 Tbsp flax seeds
1 Tbsp wheat berries
1 Tbsp sesame seeds
1 Tbsp cornmeal, very coarsely ground
1 Tbsp millet
2 Tbsp sunflower seeds
2 Tbsp honey

3/4 C room temperature water
1 Tbsp olive oil
1 Tbsp oatmeal
1 Tbsp wheat bran
1 Tbsp wheat germ
1 Tbsp buckwheat flour
1 c whole wheat flour
1 c dark rye flour
1 c all-purpose flour
2 tsp salt sesame seeds for top
Preparation
In a small bowl, mix together the yeast and 1/4 C lukewarm water (do the baby's bottle test on your wrist) til creamy. Set aside.

In a small heatproof bowl, pour 1/4 C boiling water over flax seeds, wheat berries, sesame seeds, cornmeal, millet, sunflower seeds and honey. Set aside to cool.

Pour the rest of the water and oil into a large mixing bowl. Add oatmeal, wheat bran, wheat germ, and the flours except 1/2 cup all-purpose. Stir with wooden spoon til dry ingredients are roughly incorporated into the water. Add the cooled seed mix and the yeast mixture to the large bowl and stir just enough to mix it together. Cover with plastic and leave for about 20 minutes.

After 20 minutes has passed, put some of the remaining 1/2 C flour on your board for kneading the dough. Turn the dough out onto the board. This is quite a stiff dough. Sprinkle the salt overtop of the dough.

Wash and dry your mixing bowl. This allows the dough to rest AND gets your hands clean.

Knead the dough for 10 to 15 minutes. As you knead, add as little flour as you dare to stop the dough from sticking. Keep scraping any dough that is on the board so the board is always clear. Because this dough is stiff and may be difficult to knead, pick it up and throw it down on the board. Squeeze, push back into a ball and throw it down again. Continue until the dough surrounding the seeds is smooth and silky.

Put the dough in the clean mixing bowl. Cover with plastic and let rise in a no-draught place for 1 to 1 1/2 hours. When the dough has doubled, gently deflate it and allow to rise to double again. (about an hour). A good way to tell if it has doubled is to wet your finger and poke a hole in the top of the dough. If the hole fills up, it hasn't risen enough. If there is a whoosh of air and the dough deflates a little, it has risen too much. If the hole stays in exactly the same configuration and the dough remains otherwise intact, it is ju-u-st right.

When the dough has doubled the second time, turn it out onto the lightly floured board. Shape into a rectangle and roll like jelly roll to make a loaf. Put it seam side down into parchment covered loaf tin. Spray with water and sprinkle the top liberally with sesame seeds. Cover with plastic wrap and let rise again to almost double (30 to 45 minutes).

Thirty minutes before you are going to bake, turn oven to 450F.

Just before putting the bread in the oven, spray the tops of the loaves liberally with water. Put bread on the middle rack of the oven. Immediately turn the oven down to 400F. Bake the bread for 30 to 40 minutes or until it is hollow sounding on the bottom. You will probably have to turn the bread around once to account for uneven heat in the oven.

Remove bread from pan and cool on its side on a well ventilated rack. Wait til the bread is cool before cutting and/or storing it.

Uneaten bread should be stored at room temperature rather than refrigerated. (The refrigerator causes the bread to go stale faster.) Bread can also be stored in the freezer - double bagged airtight plastic. Take it out of the freezer and leave it in the bag until the bread has thawed.

[rottiedogs]

Muffins And Crumpets A La Mrs Beeton
Submitted by brianjwood on November 26, 2004 at 3:37 am

DESCRIPTION
Muffins & Crumpets a la Mrs Beeton

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
Crumpets and Muffins (English)
Yields: 6 Servings

*INGREDIENTS*
1 quart Water
2 ounces Yeast
1/2 pound Potatoes
1/2 ounce Salt
Flour

*DIRECTIONS* MUFFINS: Wash, peel and boil the potatoes, rub through a colander, add the water (just warm enough to bear the hand in it without discomfort); then dissolve the yeast and salt in it, and stir in sufficient flour to make a moist paste. Beat it well in a deep bowl and then clear off the paste from the hands; cover over with a clean cloth and leave it to rise in a warm place. When it has well risen, and is light and spongy, turn it out on the table, dredge over with flour, and then divide it off into pieces about 3 oz in weight, roll them up into round shapes, and set them on a wooden tray, well dusted with flour to prove. When light enough, see that the hot plate is hot, and then carefully transfer the muffins from the tray, one at a time, using a thin tin slice for the purpose, taking particular care not to knock out the proof or the muffins will be spoilt. When they have been properly cooked on one side, turn over with the slice and cook the other side. When the muffins are done, brush off the flour, and lay them on a clean clothe or sieve to cool. To toast them, divide the edge of the muffin all round by pulling it open to the depth of about 1 inch with the fingers. Put it on a toasting fork and hold it before a clear fire till one side is nicely browned, but not burnt; turn, and toast it on the other. Do not toast them too quickly, otherwise the middle of the muffin will not be warmed through. When done, divide them by pulling them open; butter them slighlty on both sides, put them together again, and cut them into halves. Pile on a hot dish and send quickly to table. Time: 25 to 30 minutes to bake. Sufficient for about 2 dozen muffins. CRUMPETS: Proceed exactly the same as directed for Muffins (above), but stir in only half the quantity of flour used for them, so that the mixture is more of a batter than a sponge. Cover over, and leave for 1/2 an hour. At the end of that time take a large wooden spoon and well beat up the batter, leave in the spoon, cover over, and leave for another 1/2 an hour. Then give the batter another good beat up. This process must be repeated 3 times with the intervals. When completed, see that the hot plate is quite hot, lay out some crumpet rings rubbed over inside with a little clean lard on a baking tin, and pour in sufficient of the batter to make the crumpets. When cooked on one side, turn over with a palette-knife, and when done take off on to a clean cloth to cool. Muffins and crumpets should always be served on separate dishes, and both toasted and served as quickly as possible. Time: about 20 minutes to cook. Sufficient for about 2 dozen crumpets. From: Mrs. Beetons All About Cookery, Ward, Lock & Co., Ltd., London & Melbourne, (circa 1890s)

[rottiedogs]

Muffin Mania (30 Recipes)
Submitted by brianjwood on August 13, 2002 at 6:05 pm

DESCRIPTION
Muffin Mania (30 recipes)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: "English" Muffins (Bakestone Recipes)
Categories: Breads
Yield: 4 Servings

1 lb All-purpose or bread flour
1 t Salt
1 1/2 T Dry yeast
1 t Sugar
8 fl Warm milk and water
2 oz Butter,melted

(Note: over here, and in england, these are just called "muffins",and are the ones in the song about the muffin man who lives in Drury Lane. They did actually sell them door-to-door every morning in London until the turn of the century or thereabouts.) . Sift the flour and salt into a bowl and leave in a warm place. Dissolve the yeast and sugar in 1/4 pt of the warm milk and water. Leave to froth, then mix in the fat. Stir all the liquid into the warm flour and beat well until
smooth and elastic. Cover and prove in a warm place for 50 minutes or until doubled in bulk. Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape. Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2 to 1 3/4 inch thick. Shape each one into a round with straight sides.
Put onto a greased baking sheet. Cover (i use greased plastic wrap) and put in a warm place to prove for 30-40 minutes or until springy to the touch. Leave room for expansion and be careful not to over-prove, as the muffins will get flabby and lose their shape. Warm and grease the bakestone lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches. To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter. . These are strongly recommended. The taste of them hotoff the bakestone, griddle or frying pan makes Thomas's look very poor indeed by comparison.

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: A Barrel Of Muffins
Categories: Muffins
Yield: 48 Servings

5 t Baking soda
4 c All-Bran cereal
2 c water,Boiling
2 c Bran flakes
1 c Canola oil
5 c Unbleached white flour
1 c Sugar (or less)
4 c Non-fat buttermilk
6 Egg whites

Mix baking soda and water. Set aside to cool. Cream oil and sugar.Add egg whites and mix well. Combine bran cereals and flours. Add to creamed mixture and stir in buttermilk. Add water and baking soda and mix.Store the batter in a covered container in the refrigerator. When ready to bake,preheat oven to 375 degrees and spoon batter into lightly oiled or paper lined muffin tins. Return extra batter to refrigerator. Bake muffins
for 20-25 minutes. Makes 60 muffins.
-----------------------------------------------------------------------
--------

The New American Diet by Connor & Connor

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Apple Bran Muffins
Categories: Muffins
Yield: 12 Servings

1 1/4 c bran
2 eggs
1 c wheat pastry flour,Whole
3/4 c maple syrup
2 1/2 t baking powder
1/4 c butter
3/4 t nutmeg
1 c apples,chopped
1/4 t cloves,Ground
1 c raisins (opt)
1/3 c milk

Green apples are the best to use for this recipe. Combine bran,
flour,
baking powder, nutmeg and cloves; set aside. Cream together milk,
eggs, maple syrup, and butter; fold in flour mixture. Stir in apples
and raisins. Pour into oiled muffin tins, and bake at 350 degrees
until tops split, 15 to 25 minutes. Makes 12 muffins

-----

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Title: Apple Crunch Muffins
Categories: Muffins
Yield: 4 Servings

1 1/2 c Unbleached Flour,Sifted
1/4 c Vegetable Shortening
1/2 c Sugar
1 Large Egg,Slightly Beaten
2 t Baking Powder
1/2 c Milk
1/2 t Salt
1 c Tart Apples *
1 1/2 t Cinnamon,Ground
1 Nut Crunch Topping

* Apples are to be washed and cored. Shred the unpeeled apples
for
recipe.
------------------------------------------------------------------------
-
Sift together flour, sugar, baking powder, salt and cinnamon into
mixing
bowl.
Cut in shortening with pastry blender until fine crumbs form. Combine
egg
and milk. Add to dry ingredinets all at once, stirring just enough to
moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch
muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping.

Bake in 375 degree oven 25 minutes or until golden brown. Serve hot
with
butter and homemade jelly or jam.
NUT CRUNCH TOPPING:
Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t
ground cinnamon in small bowl.

-----

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Title: Applesauce Muffins (No Guilt Baking)
Categories: Muffins
Yield: 12 Servings

1 Large egg
2 t Baking powder
2 T Vegetable oil
1/2 t Nutmeg
1 1/2 c Unsweetened applesauce
1/2 t Cinnamon
2 c Flour
3/4 c Raisins,(Optional)
3/4 t Baking soda

Combine egg, oil and applesauce. Blend in remaining ingredients.
Bake in
no-stick pan, at 425 deg f. for 25 minutes or until lightly browned on
top.
Makes 12 servings.

-----

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Title: Backpack Banana Bran Muffins
Categories: Muffins
Yield: 12 Servings

2 RIPE DOLE BANANAS,PEELED
1 t VANILLA
1 c BRAN CEREAL,NOT FLAKES!
1 1/4 c FLOUR
1/4 c MILK
2 t BAKING POWDER
2 EGGS
1 t CINNAMON,Ground
1 c BROWN SUGAR
1/2 t SALT
1/2 c BUTTER (OR MARGARINE),MELTED

PUREE BANANAS IN BLENDER TO EQUAL 1 1/4 CUPS. IN A SMALL BOWL, MIX
BRAN
AND MILK TO SOFTEN SLIGHTLY. ADD CEREAL MIXTURE TO BLENDER ALONG WITH
EGGS, SUGAR, BUTTER AND VANILLA. BLEND AND STIR UNTIL WELL MIXED. IN A
LARGE BOWL, COMBINE REMAINING INGREDIENTS. POUR IN BANANA MIXTURE. STIR
UNTIL JUST BLENDED. POUR INTO GREASED 2 1/2 INCH MUFFINS CUPS. BAKE AT
350
DEG F. FOR 25 TO 30 MINUTES. REMOVE FROM PAN AS SOON AS DONE COOL ON
WIRE
RACK OR EAT WARM.

-----

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Title: Bacon And Onion Muffins
Categories: Muffins
Yield: 6 Servings

1/2 lb Bacon,Diced
1/2 t Salt
1/4 c Onion,Chopped
2 Large Eggs,Slightly Beaten
2 1/4 c Unbleached Flour,Sifted
1/3 c Milk
3 t Baking Powder
1 c Dairy Sour Cream
1/2 t Baking Soda
1 Sesame Seeds

Fry bacon until crisp in skillet. Remove with slotted spoon and
drain on
paper towels.
Saute onion in 1 T bacon drippings until tender (do not brown). Set
aside
to cool.
Sift together flour, baking powder, baking soda and salt in large
mixing
bowl.
Combine eggs, milk and sour cream in small bowl; blend well. Add all
at
once to dry ingredients, stirring just enough to moisten. Stir in
bacon
and sauteed onion.
Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds full.
Sprinkle with sesame seeds.
Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown.
Serve
hot with homemade jelly or jam.

-----

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Title: Banana-Nut Muffins
Categories: Muffins
Yield: 6 Servings

2 c Unbleached Flour,Sifted
1 c Sugar
3 t Baking Powder
2 Large Eggs
1/2 t Salt
1 1/3 c Ripe bananas (3 Med.),Mashed
1/2 c Shortening
1 c Walnuts,Chopped

Sift together flour, baking powder and salt; set aside.
Cream together shrtening and sugar in bowl until light and fluffy,
using
electric mixer at medium speed. Beat in eggs, one at a time, blending
well after each addition. Stir in mashed bananas.
Add dry ingredients all at once, stirring just enough to moisten.
Gently
mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups,
filling 2/3rds full.
Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot
with homemade jam or jelly.

-----

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Title: Blueberry Bran Muffins
Categories: Muffins
Yield: 16 Servings

2 2/3 c All-Bran cereal
2/3 c Brown sugar (or less)
1 1/2 c Skim milk
2 T Baking powder
4 Egg whites
3/4 t Baking soda
1 T Vanilla
1 1/2 t Cinnamon
2 c Flour
2 c Blueberries,fresh or frozen

Preheat oven to 325 degrees. Combine bran cereal, milk, egg whites
and
vanilla-let stand 5 minutes. Stir together flour, brown sugar, baking
powder, baking soda and cinnamon in a large bowl. Add cereal-milk
mixture
and mix. Add blueberries and stir carefully. Spoon into lightly oiled
or
paper lined muffin tins. Bake for 30 minutes. Makes 16 muffins.
------------------------------------------------------------------------

----------------------------------------------------------------------
The New American Diet by Connor & Connor

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Blueberry Buttermilk Muffins
Categories: Breads
Yield: 24 Servings

2 1/2 c Flour
2 Eggs,beaten
1 1/2 t Baking powder
1 c Buttermilk
1/2 t Soda
4 oz Butter
3/4 c Sugar
1 1/2 c Blueberries
1/4 t Salt

Sift dry ingredients together in a large bowl. In another bgowl,
whish
eggs, buttermilk and butter that has been melted and browned slightly.
Make a well in dry ingredients and pour in liquid ingredients, mixing
quickly. Fold in blueberries. Spoon batter into greased muffin cups
and
bake til golden brown. Bake at 400 F for 20 -30 minutes. Makes 24
muffins.

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Title: Bran Muffins
Categories: Muffins
Yield: 6 Servings

1/2 c honey
2 t baking powder
1 T molasses
2 c flour
1/4 c butter (or oil)
1 ds salt (opt.)
1 egg
1/2 c raisins (opt.)
1 1/2 c milk
1 c blueberries (opt.)
1/2 c bran flakes
1 c walnuts (opt.)

Cream together honey and molasses with butter and egg. Add milk.
Stir in
bran flakes, baking powder, and flour. Add any optional ingredients
desired. Stir until just moistened. Spoon into muffin papers or oiled
muffin pan. Bake at 350 degrees for 20 minutes. Use toothpick to test
for doneness. Makes 12 muffins.

-----

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Title: Bran Muffins-In-Waiting
Categories: Muffins
Yield: 6 Servings

1 c Warm Water
1/2 c Butter/Margarine,Room Temp.
3 1/2 c Wheat/Oat Bran Cereal
1 1/2 c Granulated Sugar
2 1/2 c Unbleached Flour,All-Purpose
2 Large Eggs
2 1/2 t Baking Soda
2 c Butter/Sour milk.

Mix water with 1 cup cereal.
Sift flour with baking soda.
In a large bowl, beat butter until creamy. Add sugar 1/2 cup at a time,

beating after each addition.
Blend in eggs, one at a time, beating well after each addition. Scrape
sides of bowl often.
Stir in flour mixture 1/2 cup at a time, alternating with butter/sour
milk, added 1/2 cup at a time also.
Stir in soaked bran and the remaining bran cereal.
Cover and store in refrigerator at least 6 hours before baking.
To bake muffins, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin
Cups. Stir batter gently. Fill each muffin cup with about 1/4 c
batter.
Bake about 20 minutes, or until nicely browned. Remove from pan and
serve
hot with butter.
Makes 6 cups batter or about 24 2 1/2-inch muffins.

-----

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Title: Carrot And Bran Muffins
Categories: Muffins
Yield: 18 Servings

1 1/2 c Raw bran
1 c Mixed fruit*,Dried
1/4 c Wheat germ
1/2 c walnuts (or almonds),Chopped
1 c wheat flour,Whole
2 Egg whites
1 t Baking powder
3/4 c Skim milk
1 t Baking soda
1/2 c Molasses
1/2 t Lite salt (or less)
3 T Canola oil
1 c carrots,Shredded

Preheat oven to 400 degrees. In bowl mix the first 6 ingredients(top
three
each side). Add
carrots, fruit and nuts, and distribute evenly. Make a well in the
center.
In another bowl beat egg whites lightly and mix in milk, molasses and
oil. Pour all at once into dry ingredients and stir just to moisten.
Pour
into lightly oiled or paper lined muffin tins about 3/4 full. Bake for
15-20 minutes. Makes 18 muffins.
------------------------------------------------------------------------
-

-
The New American Diet by Connor & Connor

-----

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Title: Cereal Bran Muffins
Categories: Muffins
Yield: 12 Servings

1 1/2 c All-Bran cereal
1/2 c Unbleached white flour
2 Egg whites
3/4 c wheat flour,Whole
1 1/4 c Skim milk
1 T Baking powder
3 T Canola oil
1 T Sugar (or less)

Preheat oven to 400 degrees. Measure cereal and milk into mixing
bowl.
Stir to combine. Add egg whites and oil. Let stand one or two minutes
to
soften cereal. Mix flours, baking powder and sugar. Beat liquid-cereal
mixture with wire whisk. Add dry ingredients to cereal mixture,
stirring
only until combined. Spoon batter gently into lightly oiled or paper-
lined
muffin tins. Bake for 25 minutes. Makes 12 muffins.
------------------------------------------------------------------------

1 Muffin
calories 116,protein4.4 gm,carb. 19.5 gm,total fat 3.9 gm,CSI UNITS
0.6,dietary fiber 3.9 gm,sodium 171 mg,potassium 261 mg,calcium 96 mg,
iron
2.1 mg
------------------------------------------------------------------------
-
The New American Diet by Connor & Connor

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Chocolate Chip Muffins
Categories: Muffins
Yield: 12 Servings

2 3/4 c Flour
1/4 c Egg beaters,egg substitue
1 T Baking powder
1 t Vanilla
1 t Salt
1/2 c light brown sugar,Packed
1 1/2 c Milk
4 oz Chocolate chips
1/3 c Oil,vegetable

Stir together flour, baking powder and salt. In a seperate bowl,
combine
milk, oil, egg, vanilla, brown sugar and chocolate chips. Stir to
dissolve
sugar. Add to flour mixture, stirring only enough to moisten flour.
Batter
should be lumpy. Fill 12 greased muffin cups two-thirds (2/3) full.
Bake
at 425 Deg F for 11 to 13 minutes or until muffins are golden in color.
********* NOTE: THE FOLLOWING ARE TRUE WHEN MADE WITH SKIM MILK, EGG
BEATERS EGG SUBSTITUTE *************** calories: 207, fat: 7g, sodium:
148mg., cholesterol:0mg. Each muffin is 29.3% Calories from fat.

-----

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Title: Cinnamon Muffins
Categories: Muffins
Yield: 6 Servings

2 1/2 c FLOUR
1 EGG,BEATEN
1 T BAKING POWDER
1 t VANILLA
1 t SALT
1/2 c LIGHT BROWN SUGAR,Packed
1 1/3 c MILK
1 T CINNAMON
1/3 c Vegetable oil
2 T CINNAMON & SUGAR MIX

STIR TOGETHER FLOUR, BAKING POWDER, CINNAMON AND SALT. IN A SEPARATE
BOWL,
COMBINE MILK, BUTTER, EGG, VANILLA AND BROWN SUGAR. ADD LIQUID MIXTURE
TO
FLOUR MIXTURE, STIRRING ONLY ENOUGH TO MOISTEN FLOUR. BATTER SHOULD BE
LUMPY. FILL 12 GREASED MUFFIN CUPS TWO-THIRDS (2/3) FULL. SPRINKLE TOPS
WITH CINNAMON AND SUGAR MIXTURE. BAKE AT 425 DEG F. FOR 20 TO 25
MINUTES
OR UNTIL MUFFINS ARE GOLDEN IN COLOR.
******* NOTE: THE FOLLOWING ARE TRUE WHEN MADE WITH SKIM MILK. *******
calories: 148, fat: 3.3g, sodium: 125mg, cholesterol: 23mg

-----

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Title: Congo Bars
Categories: Cookies
Yield: 25 Servings

2/3 c BUTTER,MELTED, COOLED
2 1/2 t BAKING POWDER
2 1/3 c BROWN SUGAR
1/2 t SALT
3 EGGS
2 c CHOCOLATE CHIPS (12 oz.)
2 3/4 c FLOUR
1 c CHOPPED WALNUTS,(Optional)

IN A MEDIUM BOWL COMBINE BUTTER, EGGS, AND BROWN SUGAR. COMBINE
FLOUR,
SALT, AND BAKING POWDER IN ANOTHER BOWL. COMBINE WITH BUTTER MIXTURE
AND
STIR UNTIL SMOOTH. FOLD IN CHOCOLATE CHIPS AND NUTS AND MIX WELL.
SPREAD
IN A GREASED 10" X 15" BAKING DISH. BAKE AT 325 DEG F. FOR 35 MINUTES.

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Title: Corn Meal Muffins
Categories: Muffins
Yield: 6 Servings

1 c Unbleached Flour,All-Purpose
1 c Yellow Cornmeal
4 t Baking Powder
2 Large Eggs
2 T Granuleated Sugar
1/4 c Vegetable Oil
1 t Salt

Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F.
Sift flour, baking powder, sugar and salt into medium-sized bowl. Add
cornmeal and stir to mix well.
In small bowl, beat eggs with fork. Add milk and oil. Add all at once
to
dry ingredients.
Stir mixture only until dry ingredients are mositened. Batter will be
lumpy.
Drop batter from a tablespoon into the prepared muffin cups, filling
each
cup 1/2 to 2/3rds full.
Bake 15 to 20 minutes, or until golden brown. Remove and serve hot
with
butter, bacon and eggs.

-----

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Title: Corn Muffins
Categories: Muffins
Yield: 2 Servings

1/3 c Unbleached Flour
1 Large Egg,Beaten
1/3 c Yellow Cornmeal
1/4 c Milk
2 T Sugar
4 t Cooking Oil
1 1/2 t Baking Powder
1 Yellow Corn Meal
1/4 t Salt

In a small bowl sift together flour, 1/3 c of yellow cornmeal, sugar,

baking powder, and salt. Make a well in the center of the dry
ingredients. Stir together beaten egg, milk and cooking oil. Add all
at
once to the dry ingredients, stirring just till moistened. Line four 6-
oz
custard cups with paper baking cups. Fill 2/3rds full. Sprinkle a
little
additional cornmeal atop muffins. Micro-cook, uncovered, on 100% power
about 1 1/2 minutes or till done, rearranging twice. (When done, the
surface may appear moist but a wooden pick inserted near the center
should
come out clean.)

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Title: Country Bran Muffins
Categories: Muffins
Yield: 8 Servings

1 c 40% Bran Flakes Cereal
1/2 c Shortening
1 c Water,Boiling
1 1/2 c Sugar
2 1/2 c Unbleached Flour,Sifted
2 Large Eggs
2 1/2 t Baking Soda
2 c All-Bran Cereal
1/2 t Salt
2 c Butter/Sour Milk

Combine 40% Bran Flakes and boiling water in bowl. Let stand 10
minutes.
Sift together flour, baking soda and salt; set aside.
Cream together shortening and sugar in large mixing bowl until light
and
fluffy, using electric mixer at medium speed. Add eggs, one at a time,
beating well after each addition.
Stir in Bran Flakes mixture and all-bran into creamed mixture. Add dry
ingredients alternately with butter/sour milk to creamed mixture,
mixing
just enough to moisten. Spoon batter into well-greased 1 1/2-inch
muffin-pan cups, filling 2/3rds full.
Bake in 400 degree F. oven 25 minutes or until golden brown. Serve hot
with butter and jam.
NOTE:
Batter can be stored for a few days in the refrigerator. Bake as
directed.

-----

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Title: Cranberry Muffins
Categories: Muffins
Yield: 4 Servings

2 1/4 c Unbleached Flour,Sifted
3/4 c Butter/Sour Milk
1/4 c Sugar
1/4 c Vegetable Oil
3/4 t Baking Soda
1 c Raw Cranberries,Chopped
1/4 t Salt
1/2 c Sugar
1 Large Egg,Slightly Beaten

Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.
Combine egg, butter/sour milk and oil in small bowl; blend well. Add
all
at once to dry ingredients, stirring just enough to moisten. Combine
cranberries and 1/2 cup sugar; stir into batter.
Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds
full.
Bake in 400 degrees F. oven 20 minutes or until golden brow. Serve hot
with butter and homemade jelly or jam.

-----

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Title: Crunchy Bran Muffins
Categories: Muffins
Yield: 6 Servings

----- MUFFINS ========================
1 1/2 c WHEAT BRAN CEREAL,Shredded
1/3 c BUTTER,MARGARINE, SOFTENED
1 c HOT MILK
2 t BAKING POWDER
1 c ALL PURPOSE FLOUR
1/4 t SALT
1/3 c BROWN SUGAR,Packed
1 EGG
----- CRUNCHY TOPPING ================
1 T MARGARINE,FIRM
2 T BROWN SUGAR
2 T FLOUR

HEAT OVEN TO 400 DEG F. GREASE BOTTOMS ONLY OF 12 MUFFIN CUPS. MIX
CEREAL
AND MILK. LET STAND UNTIL CEREAL IS SLIGHTLY SOFTENED. STIR IN
REMAINING
INGREDIENTS, EXCEPT FOR THE CRUNCHY TOPPING, JUST UNTIL FLOUR IS
MOISTENED
(BATTER WILL BE LUMPY). FILL MUFFIN CUPS ABOUT 2/3 FULL. SPRINKLE WITH
CRUNCHY TOPPING. BAKE UNTIL GOLDEN, ABOUT 18 TO 20 MINUTES. REMOVE FROM
CUPS IMMEDIATELY AND LET COOL SLIGHTLY.
TO MAKE TOPPING:
CUT MARGARINE INTO FLOUR AND SUGAR UNTIL CRUMBLY.

-----

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Title: Date Or Raisin Bran Muffins
Categories: Muffins
Yield: 4 Servings

1 c Wheat/Oat Bran cereal
1/4 c Granulated Sugar
3/4 c Milk
1/2 c Seedless Raisins *
1 c Unbleached Flour,All-Purpose
1/2 c Walnuts,Chopped
2 1/2 t Baking Powder
1 Large Egg
1/2 t Salt
1/4 c Vegetable Oil

* Finely chopped pitted dates may be substituted to get Date
Muffins.
------------------------------------------------------------------------
-
Mix cereal and milk. Let stand a few minutes until most of the milk is
absorbed.
Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F.
Sift flour, baking powder, salt and sugar into a medium-sized bowl.
Stir
to mix well. Add dates/raisins and nuts; toss to mix.
Add egg and oil to soaked cereal and beat well with a fork. Pour into
flour mixture and stir only until dry ingredients are moistened.
Batter
will be lumpy.
Drop batter into prepared pans, filling each cup half to two-thirds
full.
Bake about 30 minutes, or until browned. Remove from pan and serve hot
with butter and jelly or preserves.

-----

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Title: Dilly Zucchini Ricotta Muffins
Categories: Muffins
Yield: 4 Servings

1 1/2 c Unbleached Flour
1/4 c Milk
2 T Sugar
1/2 c Margarine/Butter,Melted
3 t Baking Powder
2 Large Eggs
1/2 t Salt
2/3 c Ricotta Cheese
3/4 t Dill Weed
1/2 c Zucchini,Shredded

Heat oven to 400 degrees F. Line with paper baking cups or grease,
12
muffin-pan cups.
Lightly spoon flour into measuring cup, level off. In large bowl,
combine
flour, sugar, baking powder, salt and dill weed, mix well. In medium
bowl
combine milk, margarine and eggs. Stir in ricotta cheese and zucchini,
beat well. Add to dry ingredients, stirring just until moistened
(Batter
will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400
degrees F. for 20 to 25 minutes or until golden brown. Immediately
remove
from pan and serve.

-----

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Title: Eggless Corn Muffins
Categories: Penndutch
Yield: 1 Servings

1 c Cornmeal
1/2 c Flour
1/4 c Sugar
1 t Salt
2 t Baking powder
1 c Milk
2 T Shortening,melted

Sift and mix together the dry ingredients. Add the milk and
shortening.
Pour into greased muffin tins and bake at 350-F for 30 minutes.

-----

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Title: Fruit And Nut Muffins
Categories: Muffins
Yield: 36 Servings

1 c Sugar (or less)
1 t Baking soda
1 c Applesauce
1 t Baking powder
1/4 c Oil
1/2 t Cinnamon
3 Egg whites
1/4 t Nutmeg
3 T Skim milk
1/4 c walnuts,Chopped
1 c wheat flour,Whole
1/2 c Raisins
1 c Unbleached white flour
1/2 c dates,Chopped

Preheat oven to 350 degrees. In a large bowl combine sugars,
applesauce,
oil, egg whites and milk. Mix thoroughly. Add flours, baking soda,
baking
powder and spices. Combine until well mixed. Stir in nuts, raisins and
dates. Spoon into lightly oiled or paper lined muffin tins and bake for
20-30 minutes. Makes 36 muffins.
-----------------------------------------------------------------------
1 Muffin
calories 82,protein 1.4 gm,carb. 14.9 gm,total fat 2.2 gm,CSI Units
0.3,dietary fiber 1.1 gm,sodium 37 mg,potassium 66 mg,calcium 12 mg,
iron
0.3 mg
-----------------------------------------------------------------------
The New American Diet by Connor & Connor

-----

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Title: Fudgy Picnic Muffins (M_c-Tc)
Categories: Muffins
Yield: 12 Servings

4 Squares semisweet chocolate
4 Eggs
1 c Margarine
2 c Pecans (or less),chopped
1 c Flour
1 t Vanilla
1 3/4 c Sugar

Melt chocolate with margarine. Combine flour and sugar. Add eggs
and
melted chocolate mixture to flour mixture. Stir well (batter is heavy).

Add pecans and vanilla. Pour into paper cups in muffin pan. Bake at
300
40-45 minutes. Makes24 muffins that freeze well.

-----

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Title: Heirloom Raisin Muffins
Categories: Muffins
Yield: 4 Servings

1 c Raisins
2 Large Eggs
1 c Water
1 1/2 c Unbleached Flour,Sifted
1/2 c Butter/Regular Margarine
1 t Baking Powder
1/4 c Sugar

Combine raisins and water in saucepan. Bring to a boil, reduce heat
and
cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add
enough
water to reserved liquid to make 1/2 cup. Cool well.
Cream together butter and sugar in bowl until light and fluffy, using
electric mixeer at medium speed. Add eggs, beat 2 more minutes.
Sift together flour and baking powder. Add flour mixture alternately
with
1/2 cup of reserved raisin liquid into creamed mixture, mixing well
after
each addition. Stir in raisins. Spoon batter into greased 3-inch
muffin-pan cups, filling 2/3rds full.
Bake in 400 degree F. oven 18 minutes or until golden brown. Serve hot
with homemade jam or jelly.

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Ice Cream Muffins
Categories: Muffins
Yield: 12 Servings

2 c Self rising flour
2 c Vanilla ice cream,softened

Mix flour and ice cream until smooth in a medium bowl. Fill well
greased
muffin tins with batter. Bake at 425 deg f for 20 to 25 minutes or
until
golden brown. Makes 12 muffins.

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Lemon Raspberry Muffins
Categories: Muffins
Yield: 4 Servings

2 c Unbleached Flour
1/2 c Vegetable Oil.
1 c Sugar
1 t Lemon Extract
3 t Baking Powder
2 Large Eggs
1/2 t Salt
1 c Fresh/Frozen Raspberries *
1 c Half-and-half

* Frozen raspberries should be without syrup and should not be
thawed.
------------------------------------------------------------------------
-
Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups.

Lightly spoon flour into measuring cup; level off. In large bowl,
combine
flour, sugar, baking powder and salt; mix well.
In small bowl, combine half-and-half, oil, Lemon estract and eggs;
blend
well. Add to dry ingredients, stir until ingredients are just
moistened.
Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full.
Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5
minutes, remove from pans.
HIGH ALTITUDE:
Above 3500 feet, decrease baking powder to 2 teaspoonsful.

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Marshall Field's Cinnamon Crunch Muffins
Categories: Muffins
Yield: 12 Servings

----- MUFFINS ========================
2 1/3 T BUTTER
2 c CAKE FLOUR,Sifted
2 1/3 T MARGARINE
1/2 t SALT
1 c SUGAR
1/2 t BAKING POWDER
1 LARGE EGGS
1/4 t NUTMEG
1/2 c SOUR CREAM
----- CINNAMON CRUNCH ================
4 1/3 T BUTTER
1/2 c FLOUR
2/3 c BROWN SUGAR
1 T CINNAMON
1 c PECANS,Chopped

PREHEAT OVEN TO 350 DEG F. IN A LARGE BOWL, CREAM THE BUTTER,
MARGARINE,
SUGAR. CREAM UNTIL LIGHT AND FLUFFY. BLEND IN THE EGGS. IN A BOWL,
COMBINE
SOUR CREAM AND BAKING SODA. SET ASIDE. SIFT CAKE FLOUR, SALT, BAKING
POWDER AND NUTMEG TOGETHER. ADD FLOUR MIXTURE AND SOUR CREAM TO BUTTER
MIXTURE. DO NOT OVER MIX. IN A LARGE BOWL, COMBINE CRUNCH MIX
INGREDIENTS
WITH A PASTRY BLENDER. MIX WELL. FOLD IN 1/2 CUP CRUNCH MIX WITH MUFFIN
MIX. SPOON INTO PAPER CUP LINED MUFFIN TINS. FILL A LITTLE OVER HALF
FULL.
SPRINKLE REMAINING CRUNCH MIX OVER THE TOP. BAKE FOR 25 MINUTES OR
UNTIL
GOLDEN BROWN. MAKES 12 MUFFINS.

-----

[rottiedogs]

Mozzarella Panini
Submitted by brianjwood on November 21, 2002 at 12:00 pm

DESCRIPTION
Mozzarella Panini

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
I guess this Italian for Welsh Rarebit! Whatever, it is flavourful and would slip down well with a glass or two of Chianti.
Cheers, brian

Mozzarella Panini

Ingredients

12 slices Italian bread
1/2 cup creamy Italian dressing
12 slices (6 ounces) mozzarella cheese
1 jar (7 ounces) roasted red peppers, drained
6 thin slices sweet onion
1 package (10 ounces) frozen asparagus spears, thawed and drained or fresh asparagus, cooked and divided into 6 portions

Preheat a griddle or large skillet to medium-low heat. Spread
dressing over both sides of each bread slice. Layer 6 bread slices with a slice of mozzarella, roasted peppers, a slice of onion, one portion asparagus spears and another cheese slice. Top with the remaining bread slices and cook for 2 to 3 minutes per side, until golden and the cheese is melted.

[rottiedogs]

Moroccan Spiced Chicken W Dates And Almonds
Submitted by brianjwood on November 15, 2002 at 6:06 am

DESCRIPTION
Moroccan Spiced Chicken w Dates and Almonds

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
A reasonably authentic flavour, though I would add minced chilis too, maybe 1/2 a Jalapeno.
Cheers, Brian

Moroccan Spice Braised Chicken with Dates and Almonds

Ingredients:
3 1/2 pounds chicken parts
3 tablespoons flour
2 tablespoons olive oil
1 large onion, halved, and cut into 1/4-inch slices
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 can (14 1/2 ounces) chicken broth (or better, homemade stock)
2 tablespoons lemon juice
1/2 teaspoon salt
1 cup pitted and quartered dates, (about 6 ounces)
1/3 cup whole blanched almonds

Directions:
Coat chicken with s&p seasoned flour, best done by puting the seasoned flour in a plastic bag and putting the pieces of chicken in and shaking vigorously. Heat oil in a large deep skillet or Dutch oven over medium heat. Add half of the chicken; brown about 5 minutes per side.
Remove from skillet. Repeat browning step with remaining chicken, adding onion. Return all chicken to skillet. Combine cinnamon, cumin, ginger, and turmeric in a small bowl; add to chicken. Stir to evenly coat chicken and onions with spices; sauté 1-2 minutes. Stir in broth (stock), lemon juice and salt; bring to a boil over medium heat. Reduce heat to medium-low, then stir in dates and almonds and cook, covered, for 20 minutes. Uncover and simmer another 10 minutes, stirring occasionally.
This can be served with fragrant Saffron rice, couscous,spaetzle or even noodles.