Baked Victorian French Toast

Baked Victorian French Toast

1 cup brown sugar; packed
1/2 cup butter or margarine
2 tablespoon light corn syrup
6 3/4 in. thick slic french bread
6 large eggs
1 1/2 cups milk
1 teaspoon ground cinnamon
---strawberries/peaches/pears---

In a small saucepan, cook and stir brown sugar, butter, or margarine, and light corn syrup just until butter or margarine is melted. Pour brown sugar mixture into an ungreased 12"x7" 1/2"x2"-deep baking dish. Arrange bread slices in a single layer on top of the brown sugar mixture. If necessary, cut bread to fit into the dish. Set baking dish aside.

In a medium mixing bowl, beat eggs, milk, and cinnamon until combined. Pour egg mixture over bread in baking dish. Cover and refrigerate for 2 to 24 hours. Remove the cover from the baking dish. 

Bake in oven at 350 degrees Fahrenheit for 30 to 35 minutes or until the center appears set and the top is lightly
browned. Let the French toast stand about 10 minutes before serving

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Apple Baked French Toast

Apple Baked French Toast

1 loaf french bread; sliced thick
8 large eggs
3 cup whole milk
1 cup sugar; divided in half
1 tablespoon vanilla extract
3 teaspoon cinnamon
6-8 Jonathan apples, if possible
1/8 stick butter

Slice bread into 1/2 inch slices. Spray 13 x 9 inch glass pan with no-stick spray. Place bread in dish, placing tightly together. In separate bowl, beat eggs, 1/2 cup sugar, milk, and vanilla. Pour half the mixture over bread. Peel, core, and slice apples; place on top of bread. Pour remaining egg mixture over apples. Mix cinnamon and sugar; sprinkle over apples. Dot with butter; cover, and refrigerate overnight. Bake 1 hour for 350 degrees
uncovered. Let rest.

Contributor: The Hostetler House, Glendive, Montana

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Baked stuffed french toast

Baked stuffed french toast

16 slices firm white sandwich bread
8 oz whipped cream cheese
seedless raspberry jam
3 large eggs; beaten
1 cup half and half
1 teaspoon vanilla extract
grated nutmeg
1/4 cup vegetable oil

Pre-heat oven to 450 degrees. Spread cream cheese on 8 slices of bread and seedless raspberry jam (Polaner's All Fruit) on 8 slices of bread making 8 sandwiches. Combine eggs with half and half, grated nutmeg to taste,
vanilla and oil. Dip each sandwich in the egg mixture and place on lightly greased (Pam) cookie sheet.

Bake in 450 degree oven for 5 minutes or until lightly browned. Flip each sandwich and repeat for other side. Cut each French toast sandwich in quarters and layer on plate. Garnish with sliced bananas or berries topped
with warm apricot sauce. Apricot Sauce: Heat 18 oz. jar of apricot preserves with 5.5 oz. can of apricot nectar until blended. 

Serves 8

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Baked Peach French Toast

Baked Peach French Toast

Yield: Serves 6

Six 1-inch thick slices whole-grain bread
One 8 ounce package cream cheese
6 sliced medium (or 8 small) fresh peaches
1/2 cup pecans, chopped
1/2 cup whole milk
1/2 cup buttermilk
1/3 cup maple syrup
3 large eggs
2 tablespoons unsalted butter, melted
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon kahlua coffee liqueur (optional)

Pre-heat oven to 400 degrees F. Lay bread slices in a casserole dish or other baking dish. Prick bread 3 to 4 times each with a paring knife and spread a layer of cream cheese on top of each slice of bread. Arrange peach slices on top of bread slices to cover bread. Sprinkle nuts over peaches. Combine remaining ingredients well. Pour over bread, trying not to dislodge nuts too much from top of peaches.

Bake 20 to 30 minutes, or until bread is no longer "soggy" and just begins to brown on the edges.

NOTE:
You may also let assembled French toast sit refrigerated in liquid for several hours or overnight before baking. Cored and peeled apple slices may also be substituted for the peach slices.

Source:Cooking.com 

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BAKED ENGLISH OMELET

BAKED ENGLISH OMELET

6 eggs
2/3 c. milk
1/4 tsp. salt
1/8 tsp. black pepper
1 1/2 c. Cheddar cheese
1 green onion, thinly sliced
3 slices bacon, cooked and crumbled
1 tbsp. butter
1 tbsp. Parmesan cheese


Beat eggs with wire whisk in bowl until smooth. Beat in milk. Stir in seasonings, Cheddar cheese, onion, and bacon. Melt butter in a 9 inch frying pan or omelet pan. Pour egg mixture in pan; sprinkle Parmesan cheese. Bake at 400 degrees for 20 minutes or until set and golden. Garnish and serve immediately. Serves 4.

Sweet Cinnamon Biscuits

Sweet Cinnamon Biscuits

2 cups sifted flour
1 Tbs. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
1 stick butter, softened
3/4 cup sugar
1 tsp. cinnamon
1 cup milk, optional

1. Combine flour, baking powder, salt, and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.

2. Knead the dough on a lightly floured surface until smooth. Roll dough into a 8x15 inch rectangle.

3. Heat the oven to 400. Grease a 9-inch round baking pan lightly.

4. Spread butter over the dough. Combine granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal.

5. Cut the roll into 1-1/2 inch slices. Arrange the slices, cut side up, in a prepared baking pan. Bake until lightly browned, about 15- 20 minutes. Remove from oven. Pour milk over the top, if desired.

Serve hot.

Herbed and Peppered Buttermilk Cornbread

Herbed and Peppered Buttermilk Cornbread

1 cup all-purpose flour
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon cracked or coarsely ground black pepper
2 eggs
1/3 cup whole milk
1/4 cup packed light brown sugar
1 cup buttermilk
1/4 cup unsalted butter, melted, cooled
1 tablespoon chopped fresh thyme

Heat oven to 400°F. Butter 8-inch square baking pan.

Whisk flour, cornmeal, baking powder, salt, baking soda and pepper in large bowl. Whisk eggs, milk and brown sugar in medium bowl until sugar is dissolved. Whisk in buttermilk, butter and thyme. Stir flour mixture into egg mixture just until well-blended.

Pour batter into baking pan, smoothing top. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean and cornbread begins to pull away from sides of pan. Serve warm.

12 servings

Buttermilk Rolls for Bread Machine

Buttermilk Rolls for Bread Machine

3 Tbsp. oil
1/2 cup warm water
1/2 cup buttermilk, at room temperature
1 egg, slightly beaten
2 Tbsp. sugar or honey
1/4 cup instant potato flakes
1 tsp. salt
3 1/4 cup bread flour
1 1/2 to 2 tsp. instant bread machine yeast

Put all ingredients in bread machine according to directions.  Push dough cycle. When dough cycle is complete, place dough on lightly floured surface.

Let rest ten minutes.  Dough will appear not to have risen very much.  
Shape into desired roll shapes.  Allow to rise about 1 hour.  Bake at 375 to 400 degrees for 12 to 15 minutes or until done.

Strawberry-Buttermilk Gelato

Strawberry-Buttermilk Gelato
Cooking Light 

Yield: 8 cups (serving size: 1/2 cup)

* 2 cups sugar
* 2 cups water
* 5 cups quartered strawberries (about 4 pints)
* 2 cups low-fat buttermilk

Combine sugar and water in a large saucepan; bring to a boil, stirring until sugar dissolves. Pour into a large bowl; cool completely.

Place strawberries in a blender, and process until smooth. Add strawberry purée and buttermilk to sugar syrup; stir to combine.

Pour the strawberry mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions.

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JEAN'S BUTTERMILK CHESS PIE

JEAN'S BUTTERMILK CHESS PIE



1 lg. unbaked pie shell
3 tbsp. flour
1 1/2 c. + 1 tbsp. sugar
1 stick butter
3 eggs
Pinch salt
1/2 c. buttermilk
1-2 lemons (3-6 tbsp. lemon juice)
1/2 tsp. vanilla



Prick the bottom of an unbaked pie shell with fork and rub mixture of 1 tablespoon flour and 1 tablespoon sugar into holes. (This keeps you from having a soggy pie crust.) Bake 10 minutes.

Blend 2 tablespoons flour and 1 1/2 cups sugar. Melt butter slowly. Beat eggs. Add sugar and flour to eggs; beat. Add butter and beat. Add salt. Add buttermilk and mix; add lemon juice and vanilla and blend well. Pour into pastry shell and bake at 300 degrees for 50-60 minutes.  Enjoy.

BUTTERMILK CANDY

BUTTERMILK CANDY
 
2 cups sugar
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
2 tablespoons butter
1 cup chopped nuts



In a large, heavy bottomed saucepan, combine buttermilk and baking soda. Add sugar and cook, stirring constantly over high heat for about 5 minutes (210°F) and scraping bottom of pan, until mixture reaches the softball stage (234°F) on a candy thermometer.


Remove from heat.
Add butter, vanilla and nuts and beat with a mixer until mixture has thickened and is creamy. Spoon out onto buttered wax paper into 2-inch round patties. Let cool. 


Makes about 18 2-inch patties.

ORANGE DREAMSICLE CAKE Recipe

This recipe for ORANGE DREAMSICLE CAKE, by Tiffany Lyons, is from 40 Something Cowgirls Restless Riders Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:	Tiffany Lyons
Category:	Desserts, Pies, Cakes and Cookies
Ingredients:	Ingredients: 1 Pkg Yellow Cake Mix 2 Pks Orange JELL-O 1 Pk Vanilla Instant Pudding 1 Cup 2% Milk 2 Tsp Vanilla 1 Tub Cool Whip
Directions:	Directions: Bake the cake as directed in a 9x13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture. These instructions will make a single layered amazing cake that is delicious! PLEASE NOTE: To get the layered look as in this particular picture - make your cakes in well greased and floured pans - follow baking instructions. I then tip then out onto cooling rack and invert back onto a cookie sheet. Proceed to poke holes and do the jello thing and refrigerate (or put out on the cold enclosed back porch as we do). It is a little tricky to get the layers - but I love our pan lifters to help with this process. (most people use these to take pizza off their grills, but I use it a lot for cakes)!
Number Of Servings:	5
Preparation Time:	hour

Ginny Butterfield
Cranberry Twp, Pa

Orange-Spice Bars Contributed By: Martha, CA | See all of Martha's recipes
Active Time:  30 Minutes Total Time:  1 Hour 10 Minutes 40 Bars
A citrus glaze and shredded coconut add a tropical element to classic fall flavors.  INGREDIENTS 2/3 cup butter 1 and 1/2 cups brown sugar (packed) 2 eggs 1 teaspoon grated orange peel 1 teaspoon grated lemon peel 2 and 1/2 Tablespoons orange juice 1/2 teaspoon vanilla 2 cups flour (sifted) 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 1/4 teaspoon cloves 1 cup chopped walnuts For glaze: 2 cups confectioners sugar 2 - 3 Tablespoons orange juice 1 teaspoon grated orange peel 1 teaspoon grated lemon peel Optional: Coconut (flaked or grated)
DIRECTIONS Cream butter and brown sugar. Add eggs, grated peel. orange juice and vanilla. Sift dry ingredients and add. Mix well. Add walnuts. Spread mixture in greased 10 x 15 jelly roll pan. Bake at 350 degrees F. for 20 - 25 minutes until top is brown and springs back when touched. Cool 15 minutes and spread with glaze. Cut into bars. (Makes about 40) You can sprinkle with coconut if you wish.

Pineapple Orange Ambrosia Salad Contributed By: Judy, FL | See all of Judy's recipes
Active Time:  20 Minutes Total Time:  2 Hours 6 servings
Great summer recipe for cookouts or pot luck dinners. Can be used as a salad or dessert. INGREDIENTS 2 15oz cans pineapple chunks, well drained 3 11oz cans orange segments, well drained 1 6oz jar maraschino cherries, drained and cut in half 1 1/2 cups mini marshmallows 1 cup shredded coconut 1 16oz container sour cream
DIRECTIONS In large bowl, put in drained fruit. Fold half the sour cream into the fruit, add the dry ingredients and fold in the other half of the sour cream. Put in refrigerator for two hours before serving. May be garnished with chopped walnuts if desired before presenting it on table.

Mandarin Orange Cake

Mandarin Orange Cake
a.k.a. Mama’s Man Cake

Source: South your Mouth

Cake:
1 box yellow cake mix
4 eggs
½ cup vegetable oil
1 11-oz. can mandarin oranges, with juice

Frosting:
1 20-oz. can crushed pineapple, with juice
1 large box instant vanilla pudding mix (5.1-oz.)
1 12-oz. carton frozen whipped topping, thawed

Garnish:
1 11-oz. can mandarin oranges, drained

For Cake:
Grease and flour three round cake pans and set aside. Combine wet ingredients and beat on medium speed with an electric mixer until thoroughly combined.  Add cake mix and beat on low speed for two minutes.  Pour evenly into cake pans and bake per cake mix manufacturer’s instructions.  Cool cakes completely.

For Frosting:
With a rubber spatula or with the paddle attachment of an electric mixer set on low, gently fold together all frosting ingredients until thoroughly combined. Garnish with drained mandarin oranges.

Refrigerate until ready to serve.  Store in refrigerator.

Orange Frost

Prep Time: n/a
Cook Time: n/a

Ingredients:

1/4 cup	milk
3/4 cup	water
1 (6-ounce) can	(6-ounce) can frozen orange juice concentrate
8	ice cubes
1 teaspoon	vanilla extract

Directions:

Place all ingredients in order listed in blender. Cover and blend on high speed about 30 seconds or until mixture is smooth and frothy. Serve immediately. Or pour mixture into square baking dish, 8x8x2 inches. Cover and freeze about 2 hours or until firm. Let stand at room temperature about 30 minutes before serving. Stir until smooth.

1 Serving: Calories 95 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 2mg Sodium 15mg Carbohydrate 21g (Dietary Fiber 0g) Protein 1g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Source: dvo.com

--


Ginny Butterfield
Cranberry Twp, Pa

Fathers Corn Pudding

Fathers Corn Pudding

Time 60 minutes
Serves 6

Ingredients

2 cups corn (fresh, frozen or canned)
1/4 cup flour
1/3 cup sugar
2 cups milk
2 eggs, beaten
1/2 stick butter, sliced
1 tsp vanilla

How to make it

Preheat oven to 350.
Grease 1 1/2 qt casserole.
In casserole, mix corn, flour & sugar.
Add milk, beaten eggs, and vanilla & stir well.
Place butter slices on top.
Stir two or three times during first 30 minutes.
Bake 60 minutes or until set, depends upon moisture content of the corn you use.

Dad's Special Diner

Dad's Special Diner

Yield: 8 Servings
Ingredients and directions for this recipe






1 lb Ground beef
1/2 c Chopped onion
1 can Condensed cream of mushroom soup
1/2 c Milk
1/2 ts Salt
1/4 ts Pepper
1/4 ts Thyme
4 oz Noodles; (2 cups) cooked
2 c Shredded Cracker Barrel Brand Sharp, (8 ozs.) Natural Cheddar Cheese

Preheat oven to 350F Brown meat. Add onion; cook until tender. Stir in soup, milk and seasonings. Layer half of noodles, meat sauce and cheese in 1 1/2 -quart casserole. Repeat layers of noodles and meat sauce. Bake at 350F for 20 minutes. Sprinkle with remaining cheese; return to oven until cheese melts.

Dad's Pie Crust

Dad's Pie Crust
Ingredients and directions for this recipe

1 1/2 c Flour
2 ts Sugar
1/2 c Shortening
Water

Cut shortening into flour and sugar (which has been mixed) until lumpy and well mixed. Add tablespoons of water, one by one, and mix (2-3 tablespoons total). Flour board and rolling pin. Roll out dough.

Makes one pie crust.

Dad's Fudge

Dad's Fudge

1 c Brown sugar
1 c White sugar
1/4 lb Margarine
1/2 c Milk
1 1/2 c Oatmeal
1 c Peanut butter
1/2 c Walnuts
1 ts Vanilla
1/2 c Coconut

Boil the brown sugar, white sugar, margarine and milk for 2 1/2 minutes. Remove from heat and add the remaining ingredients. Mix and pour into square buttered pan.

Dad's Stuffed Peppers

 Dad's Stuffed Peppers
Yield: 4 Servings

Ingredients and directions for this recipe

4 Red or green bell peppers
1 md Onion; chopped
2 lb Mozzarella cheese; shredded
3/4 c Rice; raw
2 pk Herb ox bouillon
1/4 c Ketchup
1/2 c Grated Parmesan cheese
2 c Water
6 1/2 lb Chop meat
2 tb Butter or margarine
Pepper; to taste

Cut off tops of peppers, clean out seeds and ribs. Par boil until slightly cooked, but still firm. Rinse with cold water to stop cooking. The peppers can either be left whole to stuff or cut in half. The tops can be diced to use later or for garnish.

Melt butter and saute onions (and pepper tops) until translucent. Add chop meat and brown.

Add pepper to taste, ketchup, water. Bring to a boil. Add bouillon, rice and let simmer about 10 minutes.

Add Parmesan cheese. Cover and simmer until liquid is absorbed by rice. If rice is still hard, add more water, & more ketchup if necessary.

When mixture fully cooked, take off heat and add 2/3 of the shredded mozzarella. (reserving the rest for topping). Stuff peppers with mixture, top with remaining cheese and bake 350 deg for 15-20 min.

NOTES : Notes: This can be made a few days a head of time either refrigerated or frozen. To bake, cover with aluminum foil and bake for approximately 30 min, then uncovered for about 10 min. longer.
THIS RECIPE IS GOOD FOR 4-6 PEPPERS. SOMETIMES IT MAY ACTUALLY STRETCH TO 8. LEFTOVER STUFFING CAN BE USED IN OTHER VEGETABLES OR AS A TACO STUFFING.

Hotel Peabody Vanilla Muffins Recipe

Serves: 36 This recipe came from the old historic Peabody Hotel in Memphis, Tennessee.

Cook Time: 20 minutes

Ingredients:

2 cups	sugar
4	eggs
4 cups	flour
1 pint	of milk
1 teaspoon	baking powder
1 stick	butter
1 teaspoon	vanilla

Directions:

Beat sugar and eggs together; add flour, milk, baking powder, butter and vanilla, mixing throughly. Place in hot greased muffin pans. Bake at 375 degrees until done.

Source: grouprecipes.com

--
Ginny Butterfield
Cranberry Twp, PA

PECAN PIE MUFFINS

PECAN PIE MUFFINS

1 cup chopped pecans

1 cup brown sugar, packed

1/2 cup all purpose flour

2 large eggs

1/2 cup butter or margarine, melted

Combine first three ingredients in a large bowl. In a separate bowl, beat eggs until foamy. Stir together eggs and butter and add to dry ingredients, stirring just until moistened. Place baking cups in muffin pan and spoon batter into cups filling 2/3 full. Bake at 350 for 20 to 25 minutes or until done. Remove from pans immediately and cool.

Cheesecake Stuffed Apple Muffins with Streusel Topping and Caramel Sauce

Cheesecake Stuffed Apple Muffins with Streusel Topping and Caramel Sauce

Apple muffins stuffed with cheesecake and topped with a rolled oats streusel and caramel sauce. A perfect holiday breakfast with both a naughty and a nice side.

makes 12 muffins

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

    For the cheesecake:
    2 tablespoons sugar
    4 ounces cream cheese, room temperature
    1/2 egg
    1/4 teaspoon vanilla extract
    For the streusel topping:
    3 tablespoons unsalted butter, room temperature
    1/2 cup flour
    1/2 cup brown sugar, packed
    1/4 teaspoon ground cinnamon
    1/4 cup old fashioned oats

    For the muffins:
    1/2 cup brown sugar
    3/4 cup vanilla yogurt
    1/2 cup unsweetened apple sauce
    1/4 cup oil
    1 egg
    1 cup flour
    3/4 cup whole wheat flour
    3/4 cup rolled oats
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    2 teaspoons cinnamon
    1/4 teaspoon nutmeg
    1/4 teaspoon salt
    2 cups apples, peeled, cored and cut into bite sized pieces

    For the caramel sauce:
    1 cup sugar
    1/4 cup water
    1/2 cup heavy cream
    2 tablespoons unsalted butter, room temperature
    1 teaspoon vanilla extract
    1 teaspoon coarse salt

    For the cheesecake:
    Beat the sugar into the cream cheese until smooth.
    Beat in the egg followed by the vanilla extract.
    For the streusel topping:
    Cut the butter into the flour, sugar, cinnamon and rolled oats until combined and crumbly.

    For the muffins:
    Mix the brown sugar, yogurt, apple sauce, oil and egg in a large bowl.
    Mix the flours, rolled oats, baking powder, baking soda, cinnamon and salt in another large bowl.
    Mix the wet and dry ingredients along with the apples.
    Spoon half of the mixture greased muffin pan, add a tablespoon of the cream cheese mixture to each muffin hole, top with the remaining batter and sprinkle the streusel mixture on top.
    Bake in a preheated 375F oven until a toothpick pushed into the center comes out clean, about 15-25 minutes.
    Remove from oven and let cool.

    For the caramel sauce:
    Heat the sugar and water in a sauce pan over medium heat and simmer it until it turns a medium amber color.
    Remove from heat and carefully pour in the heavy cream.
    Return to heat and cook until smooth, stirring with a wooden spoon.
    Stir in the butter.
    Allow the sauce to cool for a few minutes and stir in the vanilla extract and salt.
    Let cool and serve over the apple muffins.

http://www.closetcooking.com/2011/11/cheesecake-stuffed-apple-muffins-with.html

Carly
http://groups.yahoo.com/group/Holiday-Ideas/

Carrot Bran Muffins

Carrot Bran Muffins

From: PeakMarket.com (Winnipeg, Manitoba, Canada - 11/11/2013)

Ingredients:
1 1/4 cups (310 ml) whole wheat flour
1 1/4 cups (310 ml) high-fiber bran cereal
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2 ml) ground nutmeg
1/2 teaspoon (2 ml) salt
2 eggs
1 cup (250 ml) carrots, grated
3/4 cup (175 ml) buttermilk
1/3 cup (75 ml) brown sugar, packed
1/4 cup (60 ml) vegetable oil
1/2 cup (125 ml) raisins

Directions:
1. In a large bowl, combine the whole wheat flour, bran cereal, baking powder, baking soda, cinnamon, nutmeg & salt.
2. In a separate bowl, beat the eggs thoroughly. Then, blend in the carrots, buttermilk, brown sugar & vegetable oil. Add this mixture to the dry ingredients, stirring just until moistened. Stir in the raisins.
3. Spoon the batter into greased or paper-lined muffin cups, filling each muffin cup about 3/4 full.
4. Bake in a preheated 400ºF (200ºC) oven for about 20 minutes or until the tops of the muffins spring back when lightly touched.

Serves 12

Mocha Muffins

Mocha Muffins

2 c. all-purpose flour
3/4 c. plus 1 T. sugar
2-1/2 t. baking powder
1 t. cinnamon
1/2 t. salt
1 c. milk
2 T. plus 1/2 t. instant coffee granules, divided
1/2 c. butter, melted
1 egg, beaten
1-1/2 t. vanilla extract, divided
1 c. mini semi-sweet chocolate chips, divided
1/2 c. cream cheese, softened
 

Whisk together flour, sugar, baking powder, cinnamon and salt in a large bowl. In a small bowl, stir milk and 2 tablespoons coffee granules until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in 3/4 cup chocolate chips. Fill greased or paper-lined muffin cups 2/3 full. Bake at 375 degrees for 17 to 20 minutes for regular muffins, or 13 to 15 minutes for mini muffins. Cool for 5 minutes before removing from pans to wire racks. In a food processor or blender, combine cream cheese and remaining vanilla, coffee granules and mini chocolate chips. Cover and process until well blended. Refrigerate spread until serving time. Serve spread on the side. Makes 16 regular or 36 mini muffins.

~~~~~

Rhonda in Missouri

Roasted Parsnips and Carrots

Roasted Parsnips and Carrots


2 pounds carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise

2 pounds parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
6 tablespoons olive oil

1 1/2 tablespoons butter

1 1/2 tablespoons honey

1 teaspoon balsamic vinegar



Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.


Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer.

Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

Macadamia Bars

Macadamia Bars

1 cup flour

1/4 cup sugar

1/4 tsp. Salt

6 Tbs. Cold unsalted butter or margarine

7 oz. Jar macadamia nuts

2/3 cup brown sugar

1 egg

2 tsp. Pure vanilla extract

Heat oven to 425. Grease 9-inch square baking pan. Line with foil,

Extending foil over rim. Grease foil. In medium bowl, combine flour,

Sugar and salt. With pastry blender or knives, cut in butter until

Mixture resembles coarse crumbs. Sprinkle in 3 Tbs. Cold water 1 Tbs.

At a time, mixing lightly with fork after each addition, until dough

Is just moist enough to hold together.

With lightly floured hand, press evenly into bottom of pan. With fork,

Prick dough at 1-inch intervals to prevent puffing and shrinking

During baking. Bake crust until golden, 15-20 minutes (crust may crack

Slightly during baking). Cool completely in pan on wire rack. Turn

Oven to 375.

Coarsely chop 1/2 cup nuts; reserve for topping. In food processor

With knife blade attaches, process remaining nuts with brown sugar

Until nuts are finely ground. Add egg and vanilla. Pulse until just

Combined. Spread nut filling evenly over cooled crust. Sprinkle

Reserved chopped nuts on top. Bake until filling is set, 20 minutes.

Cool completely in pan on wire rack. When cool, use foil overhang to

Lift pastry out of pan. Place on cutting board and peel foil away from

Sides. Cut into 4 strips, then cut each strip crosswise into 4

Squares. Cut each square in half (diagonally if triangle shape is

Desired).

Honey Glazed Easter Ham

Honey Glazed Easter Ham
 
 Categories: Crockpot, Meats
      Yield: 12 Servings
 
      4 lb Ham; boneless, fully cooked
      1 cn Lemon-lime soda; 12 oz,
    1/4 c  Honey
    1/2 ts Mustard
    1/2 ts Cloves; ground
    1/4 ts Cinnamon; ground
 
Place ham and lemon-lime soda into crock pot. If your pot has a rack, you can use it. Cover and cook on low 6 to 8 hours (high 3 to 4 hours). Thirty minutes before serving, combine honey, mustard, cloves, and cinnamon, and 3 tbs drippings from bottom of crock pot. Spread glaze over ham and continue cooking.
Let ham stand for 15 minutes before serving.

Laura

Fruit Explosion Ham

Fruit Explosion Ham

1 whole country smoked ham
whole cloves, as needed
1/2 cup honey mustard
1/2 cup honey
1/2 cup packed dark brown sugar
1 teaspoon dried ginger
2 cups apple juice
1 cup pineapple juice
1 cup madeira
2 cups dried apricots
1 cup golden raisins

Remove the rind from ham, leaving a 1/4 inch layer of fat. Stud the entire ham with cloves. Place fat side up in a large foil-lined baking pan.

Combine honey mustard, honey, brown sugar and ginger in a bowl and mix well. Pat evenly over the top and sides of ham. Pour apple juice and pineapple juice into the pan.

Bake, covered with foil, at 350 degrees F for 1 hour, basting occasionally. Add a mixture of wine, dried apricots and raisins to the baking pan. Bake for 1 hour, basting occasionally.

Remove ham to a serving platter. Remove dried apricots and raisins with a
slotted spoon. Spoon fruit over ham. Serve with pan drippings as gravy.

Serves/Makes: 12