Top Secret Recipes version of IHOP Pumpkin Pancakes
2 eggs
1 1/4 cups buttermilk
4 tablespoons butter, melted
3 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1. Preheat a skillet over medium heat. Coat pan with oil cooking spray.
2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
Use an electric mixer to blend ingredients.
3. Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer until smooth.
4. Pour the batter in 1/4 cup portions into the Hot pan. Should form 5-inch circles.
5. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 2 minutes.
6. Flip the pancakes and cook other side for the same amount of time, until dark brown.
(WWW.topsecretrecipes.Com)
Serves 3 to 4.
Thursday, August 26, 2010
Wednesday, August 25, 2010
Mud Pies Recipe
“I had seen recipes that used premade individual pie crusts and ice cream, and then one day just made up this combination. I love that it doesn’t require any baking.” Cassie Conrad - Prescott Valley, AZ
Mud Pies Recipe
4 Servings
2/3 cup chocolate hazelnut spread
4 individual graham cracker tart shells
1 pint coffee ice cream
Whipped cream and chocolate-covered coffee beans
Directions
Spoon hazelnut spread into tart shells. Top each with ice cream; garnish with whipped cream and coffee beans. Yield: 4 servings.
Mud Pies published in Simple & Delicious November/December 2009, p23
Beth Layman :)
Mud Pies Recipe
4 Servings
2/3 cup chocolate hazelnut spread
4 individual graham cracker tart shells
1 pint coffee ice cream
Whipped cream and chocolate-covered coffee beans
Directions
Spoon hazelnut spread into tart shells. Top each with ice cream; garnish with whipped cream and coffee beans. Yield: 4 servings.
Mud Pies published in Simple & Delicious November/December 2009, p23
Beth Layman :)
Corn Bread, Sausage and Apple Stuffing
Corn Bread, Sausage and Apple Stuffing
8 ounces bulk pork sausage
2 cups chopped unpeeled apple
3/4 cup chopped onion
1/3 cup butter or margarine
1 teaspoon poultry seasoning
1/8 teaspoon black pepper
6 cups coarsely crumbled corn bread
1/4 cup chopped fresh parsley
1/4 to 1/2 cup reduced-sodium chicken broth
Heat oven to 350 degrees F.
In a large skillet, cook sausage until brown. Remove sausage; drain and set aside. Drain fat from skillet. In the same skillet, cook apple and onion in hot butter until tender. Remove from heat. Stir in poultry seasoning and black pepper.
In a large bowl, combine sausage, apple mixture, corn bread and parsley. Drizzle with enough chicken broth to moisten, tossing gently. Transfer to a greased 2-quart casserole. Cover and bake for 25 to 30 minutes or until heated through.
Serves 8.
8 ounces bulk pork sausage
2 cups chopped unpeeled apple
3/4 cup chopped onion
1/3 cup butter or margarine
1 teaspoon poultry seasoning
1/8 teaspoon black pepper
6 cups coarsely crumbled corn bread
1/4 cup chopped fresh parsley
1/4 to 1/2 cup reduced-sodium chicken broth
Heat oven to 350 degrees F.
In a large skillet, cook sausage until brown. Remove sausage; drain and set aside. Drain fat from skillet. In the same skillet, cook apple and onion in hot butter until tender. Remove from heat. Stir in poultry seasoning and black pepper.
In a large bowl, combine sausage, apple mixture, corn bread and parsley. Drizzle with enough chicken broth to moisten, tossing gently. Transfer to a greased 2-quart casserole. Cover and bake for 25 to 30 minutes or until heated through.
Serves 8.
Monday, August 23, 2010
Peppermint Puffs
These are so yummy and a great way to use up leftover candy canes! Or if you want them before Christmas, I use starlight mints. peg
Peppermint Puffs
1 cup firmly packed light brown sugar
3/4 cup Butter Flavor Crisco Stick
2 TBSP milk
1 TBSP vanilla
1 egg
1-3/4 cups all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
2/3 cup crushed peppermint candy (like Starlite mints....about 25 candies)
1. Preheat oven to 375. Place sheets of foil on countertop for cooling cookies.
2. Combine brown sugar, shortening, milk and vanilla. Beat at medium speed until well blended. Beat in egg.
3. Combine flour, salt and baking soda. Mix into creamed mixture at low speed until just blended. Stir in crushed candy.
4. Shape dough into 1-inch balls. Place 2" apart on ungreased (or parchment paper lined) baking sheets.
5. Bake....1 sheet at a time at 375 for 8-10 minutes for chewy (11-13 minutes for crisp). DO NOT OVERBAKE.
Cool for 2 minutes on baking sheet.
6. Remove to foil and cool completely
Makes 3 dozen cookies.
Peppermint Puffs
1 cup firmly packed light brown sugar
3/4 cup Butter Flavor Crisco Stick
2 TBSP milk
1 TBSP vanilla
1 egg
1-3/4 cups all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
2/3 cup crushed peppermint candy (like Starlite mints....about 25 candies)
1. Preheat oven to 375. Place sheets of foil on countertop for cooling cookies.
2. Combine brown sugar, shortening, milk and vanilla. Beat at medium speed until well blended. Beat in egg.
3. Combine flour, salt and baking soda. Mix into creamed mixture at low speed until just blended. Stir in crushed candy.
4. Shape dough into 1-inch balls. Place 2" apart on ungreased (or parchment paper lined) baking sheets.
5. Bake....1 sheet at a time at 375 for 8-10 minutes for chewy (11-13 minutes for crisp). DO NOT OVERBAKE.
Cool for 2 minutes on baking sheet.
6. Remove to foil and cool completely
Makes 3 dozen cookies.
Pumpkin Muffins With Pecans
Pumpkin Muffins With Pecans
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 scant teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 to 16 ounces) pumpkin puree
1/3 cup melted butter
1/2 cup evaporated milk or half-and-half
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla
1/2 to 3/4 cup chopped pecans or raisins
cinnamon-sugar, optional
Directions for Pumpkin Muffins
In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended. Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not over mix. Line 12-cup muffin tin with paper liners or grease well and dust with flour. I use a baking spray. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes.
Serve warm or at room temperature. Makes 12 to 16 pumpkin muffins.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 scant teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 to 16 ounces) pumpkin puree
1/3 cup melted butter
1/2 cup evaporated milk or half-and-half
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla
1/2 to 3/4 cup chopped pecans or raisins
cinnamon-sugar, optional
Directions for Pumpkin Muffins
In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended. Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not over mix. Line 12-cup muffin tin with paper liners or grease well and dust with flour. I use a baking spray. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes.
Serve warm or at room temperature. Makes 12 to 16 pumpkin muffins.
Acorn Squash Recipe with Granny Smith Apples
Acorn Squash Recipe with Granny Smith Apples
2 acorn squashes
boiling water
3 tart apples, such as Granny Smith
melted butter, about 1/2 cup plus 1 to 2 tablespoons
1/2 cup honey
salt
Preparation:
Wash squashes and halve lengthwise; scoop out seeds and fibers. Put halved squashes into baking dish, cut side down, and add about 1/2 inch of boiling water to the dish. Bake at 400° for 20 minutes.
While acorn squashes are baking, prepare stuffing. Peel, core, and dice apples. Mix apples with 1/4 cup melted butter and honey. Turn acorn squash halves cut side up and brush with melted butter then sprinkle with salt. Fill each acorn squash half with apple and honey mixture. Cover pan with aluminum foil and continue baking at 400° for 30 minutes longer, until squash and apples are tender.
Recipe for acorn squash serves 4.
2 acorn squashes
boiling water
3 tart apples, such as Granny Smith
melted butter, about 1/2 cup plus 1 to 2 tablespoons
1/2 cup honey
salt
Preparation:
Wash squashes and halve lengthwise; scoop out seeds and fibers. Put halved squashes into baking dish, cut side down, and add about 1/2 inch of boiling water to the dish. Bake at 400° for 20 minutes.
While acorn squashes are baking, prepare stuffing. Peel, core, and dice apples. Mix apples with 1/4 cup melted butter and honey. Turn acorn squash halves cut side up and brush with melted butter then sprinkle with salt. Fill each acorn squash half with apple and honey mixture. Cover pan with aluminum foil and continue baking at 400° for 30 minutes longer, until squash and apples are tender.
Recipe for acorn squash serves 4.
Sweet & Savory Beef Stew
Sweet & Savory Beef Stew
From EatingWell: September/October 2008
2 servings
2 1/2 teaspoons canola oil, divided
8 ounces bottom-round beef, trimmed, cut into 3/4-inch cubes
1 large shallot, halved and thinly sliced
1 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons all-purpose flour
1 cup reduced-sodium beef broth
2 1/2 cups cubed peeled butternut squash
1/3 cup dried cherries
Preheat oven to 350°F.
Heat 1 1/2 teaspoons oil in a large ovenproof saucepan over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Transfer to a plate.
Reduce heat to medium-low, add the remaining 1 teaspoon oil and shallot to the pan; cook, stirring often, for 1 minute. Stir in thyme, sage, salt and pepper; cook for 30 seconds. Return the beef to the pan and sprinkle with flour. Cook, stirring often, until the flour browns, about 3 minutes. Pour in broth; scrape up any browned bits from the bottom of the pan. Continue cooking until the liquid bubbles and thickens slightly, about 2 minutes. Stir in squash.
Cover the pan and transfer to the oven. Bake for 1 hour. Stir in cherries, cover and continue baking until the meat is tender when pierced with a fork, about 30 minutes more.
From EatingWell: September/October 2008
2 servings
2 1/2 teaspoons canola oil, divided
8 ounces bottom-round beef, trimmed, cut into 3/4-inch cubes
1 large shallot, halved and thinly sliced
1 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons all-purpose flour
1 cup reduced-sodium beef broth
2 1/2 cups cubed peeled butternut squash
1/3 cup dried cherries
Preheat oven to 350°F.
Heat 1 1/2 teaspoons oil in a large ovenproof saucepan over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Transfer to a plate.
Reduce heat to medium-low, add the remaining 1 teaspoon oil and shallot to the pan; cook, stirring often, for 1 minute. Stir in thyme, sage, salt and pepper; cook for 30 seconds. Return the beef to the pan and sprinkle with flour. Cook, stirring often, until the flour browns, about 3 minutes. Pour in broth; scrape up any browned bits from the bottom of the pan. Continue cooking until the liquid bubbles and thickens slightly, about 2 minutes. Stir in squash.
Cover the pan and transfer to the oven. Bake for 1 hour. Stir in cherries, cover and continue baking until the meat is tender when pierced with a fork, about 30 minutes more.
Cranberry Turtle Bars
Cranberry Turtle Bars
Makes 3 dozen bars
For base
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
For topping
2 sticks (1 cup) unsalted butter
1 2/3 cups granulated sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1 1/2 cups fresh or frozen cranberries (not thawed; 6 3/4 oz), coarsely chopped
1 teaspoon vanilla
3 cups pecans (12 oz), toasted and cooled, then coarsely chopped
For decoration
2 oz fine-quality bittersweet chocolate (not unsweetened) , very finely chopped
Make base:
Preheat oven to 350. Line a 15- by 10-inch shallow baking pan (1 inch deep) with foil, leaving a 2-inch overhang on the 2 short sides. Butter all 4 sides (but not bottom).
Blend flour, brown sugar, and salt in a food processor, then add butter and pulse until mixture begins to form small (roughly pea-size) lumps. Sprinkle into baking pan, then press down firmly all over with a metal spatula to form an even layer. Bake in middle of oven until golden and firm to the touch, 15 to 17 minutes, then cool in pan on a rack.
Make topping:
Melt butter in a 3-quart heavy saucepan over moderate heat and stir in sugar, corn syrup, and salt. Boil over moderately high heat, stirring occasionally, until caramel registers 245°F on thermometer, about 8 minutes. Carefully stir in cranberries, then boil until caramel returns to 245°F. Remove from heat and stir in vanilla, then stir in pecans until well coated. Working quickly, spread caramel topping over base, using a fork to distribute nuts and berries evenly. Cool completely.
Cut and decorate bars:
Lift bars in foil from pan and transfer to a cutting board. Cut into 6 crosswise strips, then 6 lengthwise strips to form 36 bars.
Melt half of chocolate in top of a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and add remaining chocolate, stirring until smooth. Transfer chocolate to a small heavy-duty sealable plastic bag. Seal bag and snip off a tiny piece of 1 corner to form a small hole, then pipe chocolate decoratively over bars. Let stand at room temperature until chocolate sets, about 1 hour.
note: Bars keep in an airtight container (use wax paper between layers) 1 week.
From Gourmet.com
Makes 3 dozen bars
For base
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
For topping
2 sticks (1 cup) unsalted butter
1 2/3 cups granulated sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1 1/2 cups fresh or frozen cranberries (not thawed; 6 3/4 oz), coarsely chopped
1 teaspoon vanilla
3 cups pecans (12 oz), toasted and cooled, then coarsely chopped
For decoration
2 oz fine-quality bittersweet chocolate (not unsweetened) , very finely chopped
Make base:
Preheat oven to 350. Line a 15- by 10-inch shallow baking pan (1 inch deep) with foil, leaving a 2-inch overhang on the 2 short sides. Butter all 4 sides (but not bottom).
Blend flour, brown sugar, and salt in a food processor, then add butter and pulse until mixture begins to form small (roughly pea-size) lumps. Sprinkle into baking pan, then press down firmly all over with a metal spatula to form an even layer. Bake in middle of oven until golden and firm to the touch, 15 to 17 minutes, then cool in pan on a rack.
Make topping:
Melt butter in a 3-quart heavy saucepan over moderate heat and stir in sugar, corn syrup, and salt. Boil over moderately high heat, stirring occasionally, until caramel registers 245°F on thermometer, about 8 minutes. Carefully stir in cranberries, then boil until caramel returns to 245°F. Remove from heat and stir in vanilla, then stir in pecans until well coated. Working quickly, spread caramel topping over base, using a fork to distribute nuts and berries evenly. Cool completely.
Cut and decorate bars:
Lift bars in foil from pan and transfer to a cutting board. Cut into 6 crosswise strips, then 6 lengthwise strips to form 36 bars.
Melt half of chocolate in top of a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and add remaining chocolate, stirring until smooth. Transfer chocolate to a small heavy-duty sealable plastic bag. Seal bag and snip off a tiny piece of 1 corner to form a small hole, then pipe chocolate decoratively over bars. Let stand at room temperature until chocolate sets, about 1 hour.
note: Bars keep in an airtight container (use wax paper between layers) 1 week.
From Gourmet.com
Sunday, August 22, 2010
Down Home Cornbread and Sausage Stuffing
Down Home Cornbread and Sausage Stuffing
1/2 pound Honeysuckle White Sweet Italian Sausage
8 cups cornbread, crumbled
1/3 cup butter
1 large onion, diced
3 ribs celery, diced
1/2 cup chopped parsley
1 cup pecans, toasted and chopped
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
Broth, turkey or chicken as needed
Remove casing from sausage and saute over medium heat for 10 minutes, stirring to break up the large pieces. Combine in large bowl with cornbread.
Melt butter in same pan, add onion and celery and cook over medium heat for 8 minutes. Add parsley and seasonings and 1 cup of turkey broth, stirring well. Add onion mixture to cornbread and sausage. Add turkey broth to moisten.
Stuff turkey with mixture and bake the remaining stuffing in a casserole dish for 35 minutes, when the turkey is nearly finished roasting.
Makes 16 servings
1/2 pound Honeysuckle White Sweet Italian Sausage
8 cups cornbread, crumbled
1/3 cup butter
1 large onion, diced
3 ribs celery, diced
1/2 cup chopped parsley
1 cup pecans, toasted and chopped
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
Broth, turkey or chicken as needed
Remove casing from sausage and saute over medium heat for 10 minutes, stirring to break up the large pieces. Combine in large bowl with cornbread.
Melt butter in same pan, add onion and celery and cook over medium heat for 8 minutes. Add parsley and seasonings and 1 cup of turkey broth, stirring well. Add onion mixture to cornbread and sausage. Add turkey broth to moisten.
Stuff turkey with mixture and bake the remaining stuffing in a casserole dish for 35 minutes, when the turkey is nearly finished roasting.
Makes 16 servings
Pumpkin Cake With Browned Butter Icing
Pumpkin Cake With Browned Butter Icing
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 cup vegetable oil, such as canola, safflower, or corn oil
4 large eggs
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 can (15 ounces) solid pack pumpkin puree
Browned Butter Frosting
5 tablespoons unsalted butter
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk
Preparation:
Grease and flour a 13x9-inch baking pan. Heat oven to 350°. Combine the flour, baking powder, soda, salt, and spices; set aside. In a mixing bowl with electric mixer, beat the 1 cup granulated sugar and 1/2 cup brown sugar with oil, eggs, 1 teaspoon vanilla, and pumpkin until smooth and well blended. Slowly beat in the dry ingredients until moistened; beat for about 1 minute on medium speed, or until the batter is smooth and well blended. Pour the batter into the prepared pan. Bake for about 30 minutes, or until the cake springs back when lightly touched with a finger. Cool completely.
Browned Butter Frosting Heat the unsalted butter in a saucepan over medium heat until melted. Continue cooking, stirring constantly, just until the butter begins to turn a golden brown, about 5 minutes. Immediately remove from heat and let cool.
Sift the confectioners' sugar into a mixing bowl. When the butter is completely cooled, add to the confectioners' sugar along with the vanilla and 1 tablespoon of milk. Slowly beat to blend, adding 1 to 2 tablespoons of milk, or enough to get to a desired spreading consistency. Spread on the cooled cake. Cut into bars or squares.
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 cup vegetable oil, such as canola, safflower, or corn oil
4 large eggs
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 can (15 ounces) solid pack pumpkin puree
Browned Butter Frosting
5 tablespoons unsalted butter
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk
Preparation:
Grease and flour a 13x9-inch baking pan. Heat oven to 350°. Combine the flour, baking powder, soda, salt, and spices; set aside. In a mixing bowl with electric mixer, beat the 1 cup granulated sugar and 1/2 cup brown sugar with oil, eggs, 1 teaspoon vanilla, and pumpkin until smooth and well blended. Slowly beat in the dry ingredients until moistened; beat for about 1 minute on medium speed, or until the batter is smooth and well blended. Pour the batter into the prepared pan. Bake for about 30 minutes, or until the cake springs back when lightly touched with a finger. Cool completely.
Browned Butter Frosting Heat the unsalted butter in a saucepan over medium heat until melted. Continue cooking, stirring constantly, just until the butter begins to turn a golden brown, about 5 minutes. Immediately remove from heat and let cool.
Sift the confectioners' sugar into a mixing bowl. When the butter is completely cooled, add to the confectioners' sugar along with the vanilla and 1 tablespoon of milk. Slowly beat to blend, adding 1 to 2 tablespoons of milk, or enough to get to a desired spreading consistency. Spread on the cooled cake. Cut into bars or squares.
Sweet Potato Casserole
This is a recipe from my grandmother "Nonna Boling" and it is the biggest hit at Thanksgiving and Christmas. Enjoy
Sweet Potato Casserole
3 cups mashed sweet potatoes
3/4 stick butter
1 cup canned milk(pet)
1 1/2 cups sugar
2 eggs
1/2 teaspoon nutmeg
1 teaspoon vanilla
1/2 teaspoon cinnamon
Instructions
Mix together, pour into baking dish bake for 15 min. At 425.
Topping
1 cup crushed cornflakes
1/2 cup brown sugar
1/2 cup chopped nuts
3/4 stick butter
Melt butter, add sugar, nuts, corn flakes. Mix well, spread evenly on top of
Potatoes and bake another 15 min. At 400.
Sweet Potato Casserole
3 cups mashed sweet potatoes
3/4 stick butter
1 cup canned milk(pet)
1 1/2 cups sugar
2 eggs
1/2 teaspoon nutmeg
1 teaspoon vanilla
1/2 teaspoon cinnamon
Instructions
Mix together, pour into baking dish bake for 15 min. At 425.
Topping
1 cup crushed cornflakes
1/2 cup brown sugar
1/2 cup chopped nuts
3/4 stick butter
Melt butter, add sugar, nuts, corn flakes. Mix well, spread evenly on top of
Potatoes and bake another 15 min. At 400.
Apple Pie Muffins
Apple Pie Muffins
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 cups diced apples
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups.
In a large bowl, stir together 2 1/4 cups flour, baking soda and salt.
In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved.
Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
2 cups diced apples
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, melted
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups.
In a large bowl, stir together 2 1/4 cups flour, baking soda and salt.
In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved.
Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.
Hot Turkey Salad Sandwiches
These day-after-Christmas sandwiches featuring leftover turkey. When presented alongside coleslaw and cranberry sauce, they make another meal worth celebrating.
Hot Turkey Salad Sandwiches
Servings: 6
2 cups diced cooked turkey
2 celery ribs, diced
1 small onion, diced
2 hard-cooked eggs, chopped 3/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
6 hamburger buns, split
Directions:
In a bowl, combine the turkey, celery, onion, eggs, mayonnaise, salt and pepper. Spoon into buns. Wrap each in foil. Bake at 400 degrees F for 20-25 minutes or until heated through.
Hot Turkey Salad Sandwiches
Servings: 6
2 cups diced cooked turkey
2 celery ribs, diced
1 small onion, diced
2 hard-cooked eggs, chopped 3/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
6 hamburger buns, split
Directions:
In a bowl, combine the turkey, celery, onion, eggs, mayonnaise, salt and pepper. Spoon into buns. Wrap each in foil. Bake at 400 degrees F for 20-25 minutes or until heated through.
Turkey Waldorf Pita
Turkey Waldorf Pita
Servings: 2
1 cup cubed cooked turkey
2 celery ribs, chopped
1/2 cup chopped, peeled tart apple
1/2 cup halved seedless grapes 1/4 cup chopped walnuts
1/4 cup mayonnaise
4 lettuce leaves
2 (6 inch) pita breads, halved
Directions:
In a bowl, combine the turkey, celery, apple, grapes, walnuts and mayonnaise. Place a lettuce leaf in each pita half; fill with turkey salad.
Servings: 2
1 cup cubed cooked turkey
2 celery ribs, chopped
1/2 cup chopped, peeled tart apple
1/2 cup halved seedless grapes 1/4 cup chopped walnuts
1/4 cup mayonnaise
4 lettuce leaves
2 (6 inch) pita breads, halved
Directions:
In a bowl, combine the turkey, celery, apple, grapes, walnuts and mayonnaise. Place a lettuce leaf in each pita half; fill with turkey salad.
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