Applesauce Muffins

Again another recipe from 1001 muffins

Applesauce muffins makes 9-10 per recipe( but i made about 12)

first lets mix the wet ingredients, oh wait preheat oven to 400 degrees make sure to place in middle rack when ready to bake.

Lightly grease or use paper baking cups as i have

now let's mix the wet ingredients, In large bowl beat 1/2 cup butter or margarine that has been at room temperature and 1/3 cup granulated sugar together until light and fluffy. Beat in 2 large  eggs ,one at a time, beating vigorously after each addiction. Stir in 1 cup unsweetened applesauce.

now the dry,

In medium bowl combine 1 cup all-purpose flour and 3/4 cup graham flour, 1 tablespoon baking powder,1/2 cup walnuts ( I used fresh cracked black walnuts), and 1/2 teaspoon salt.

combine the two ,wet and dry and mix until the dry is just moistened

spoon batter into prepared baking cups, filling each 3/4 of the way full.

Bake for 20-25 minutes or until cake tester or wooden toothpick ( or butter knife is what I use) inserted in the middle muffin of the pan comes out clean.

cool in pan on wire rack for 5-7 minutes

I know you need to contain yourself here and wait at least 5 minutes so you can handle these to eat

Serving suggestion from book is Apple butter.

It so happens, I have made some fresh apple butter

YUM!

Apple-Raisin Bread

another recipe from the 1001 muffin book, page 312

Preheat oven to 375 f. degree

Lightly grease and flour loaf pan

Blend together in large bowl flour, sugar, baking powder,baking soda, cinnamon ,apples,

walnuts, and raisins

and salt

in small bowl beat eggs until foamy before beating in oil and vanilla

combine the two mixtures blending until dry ingredients are just moistened

Scrape batter into prepared loaf pan and bake for 45-50 minutes or until cake tester or wooden toothpick inserted in center comes out clean and top is golden brown

Remove from oven and cool on rack for 5-10 minutes before removing from pan

then smother it with butter, molasses, or even apple butter and enjoy!

Apple -Raisin bread

1 loaf

1 1/2 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoon ground cinnamon

2 medium apples, unpeeled, cored and shredded

1 cup chopped walnuts

1 cup seedless raisins

1/2 teaspoon salt

2 large eggs

1/2 cup canola oil

1 teaspoon vanilla

Position rack in oven to middle/center.Preheat oven to 375 f. degrees. Lightly grease and flour 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan.

In large bowl, blend together flour, sugar, baking powder, baking soda, cinnamon, apples,walnuts and raisins and salt. In small bowl beat eggs until foamy before beating in oil and vanilla. Combine the two mixtures just until dry ingredients are just moistened.

Scrap batter into prepared pan and bake for 45-50 minutes or until cake tester or wooden toothpick inserted in center comes out clean. Remove from oven and cool on wire rack for 5-10 minutes before removing from pan.

then Enjoy!

Yard sale find

Look what I found at a local yard sale

this old cookbook was published back in 1940s

this one was in 1930s, or viceversa

only paid about 2.00 for both

Apple -and-Oat Bran muffins

Again another recipe from the 1001 muffin book

Preheat oven  to 375 F.degrees

Lightly grease or

 line with paper baking cups twelve 2 3/4-inch muffin tin

lets start with the dry ingredients

in large bowl blend:

1 1/4 cup whole wheat flour

1 cup oat bran

2 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

3/4 cup finely chopped apples( I peeled them as well)

1/4 teaspoon salt

mix together

now lets mix the wet ingredients

in a medium bowl 

beat 2 large egg whites until foamy

beat in 1 cup buttermilk or sour milk( if you don't have buttermilk squirt some lemon juice in regular milk)

1/3 cup packed light brown sugar

2 Tablespoon canola oil

mix

pour wet ingredients into the dry and mix until just moistened

Spoon batter into prepared muffin tin, filling each cup about 3/4 full.

Bake for 15-20 minutes or until cake tester inserted in middle comes out clean

cool for 5 7 minutes on wire rack

or just devour

serve them with margarine or butter

or 

serve them with blender Apricot sauce as recipe suggests

Blender apricot sauce

one 16-oz can apricot halves in light syrup, drained

1/3 cup orange juice

2 teaspoon lemon juice

In container of blender or food processor combine apricots, orange juice and lemon juice. Process on high speed until mixture is smooth. Transfer to small bowl and refrigerate for 1 hour before serving

Apple+Crumb muffins

This is another recipe from the 1001 muffin book

Preheat oven to 400 F. degrees. lightly grease or line with paper baking cups ten 2 3/4-inch muffin cups

Place apples after peeling them, core and dice in a small bowl with lemon juice ;set aside

In large bowl blend the dry ingredients( two flours, sugar,baking powder, cinnamon ( almost always cinnamon with apples), and salt

now the wet ingredients,

 In medium boiwl, beat eggs until foamy ,then beat in milk, brown sugar and butter. Stir in apples. 

Combine the two mixtures until dry ingredients are just moistened

Spoon batter into prepared muffin tin , filling each about 3/4 full. Sprinkle with crumb topping. Bake for about 20-25 minutes or until tops are golden and a cake tester or wooden toothpick comes out clean , ( of course inserted in the middle cupcake/muffin)

Cool on rack for 5-7 minutes

meanwhile, you can do this while the muffins are baking , 

Lets make some coffee custard

In small bowl blend together the eggs, sugar and 3 Tablespoon milk. In small saucepan on medium heat, warm milk and coffee together until lukewarm. Beat into egg mixture warm milk and coffee and pour into top of double boiler set over simmering water, stirring until  custard thickens enough to coat back of spoon

Remove from hear and stir in vanilla.

Serve hot or cold.

then yum!!!

Crumb topping -I used was about 1 Tablespoon melted butter with some brown sugar and a little oatmeal thrown in

Apple Crumb Muffins

9-10 muffins

1 cup peeled diced apples

1 Tablespoon lemon juice

1 1/2 cup all-purpose flour

1 cup whole wheat flour

2 Tablespoon sugar

1 Tablespoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 large egg

1 cup milk

1/2 cup packed brown sugar

1/4 cup butter or margarine, melted

 coffee custard sauce

1. Preheat oven to 400 f. degrees. Lightly grease or line with paper baking cups ten 2 3/4 inch muffin cups.

2. Place apples in small bowl and sprinkle them with lemon juice;set aside. In large bowl, blend together the two flours, sugar, baking powder,cinnamon and salt. In medium bowl, beat egg until foamy, then beat in milk , brown sugar and butter. Stir in apples. Combine the two mixtures blending just until dry ingredients are just moistened.

3. Spoon batter into prepared muffin cups filling each about 3/4 full. Sprinkle with crumb topping ( u can use your favorite crumb topping here)Bake for 20-25 minutes or until tops are golden and a cake tester or wooden toothpick inserted in middle comes out clean. Cool in pan on wire rack for 5-7 minutes. serve warm or cool completely. Top with custard sauce.

Coffee custard sauce 

1 1/4 cup

2 large eggs

2 teaspoon sugar

1 cup milk

2 teaspoon powdered instant coffee crystals 

1/4 teaspoon vanilla

In small bowl , blend together eggs, sugar and 3 Tablespoon milk. In small saucepan set over medium heat, warm milk and coffee together until lukewarm. Beat in egg mixture into warm milk and coffee and pour into top of double boiler and set over simmering water. Cook , stirring until custard thickens enough to coat back of wooden spoon.Remove from heat and stir in vanilla. Serve hot or cold.

Crockpot apple butter

• First off you got to prepare the apples, by peeling and dicing

7 cups of apples

add a small amount of water and cook until soft.

then pureed them by either blender and or food processor.

at this point , put in crock pot and set it for 4 hours

add 2 cups sugar to it as well or depending on the sweetness of the apples

Cook the pulp down to butter consistency

Then stir in 1/4 teaspoon ginger

1/2 teaspoon cloves

1 teaspoon cinnamon

Cook 5-10 minutes more just to get all of the flavors in

or

if you want to make this caramel apple butter

add 21 caramels as well

cook until the caramels are melted

Apple-Date muffins

Another recipe from the 1001 muffin book.

This recipe made 12 muffins for me.

Preheat oven to  375 F. Degrees.

Lightly grease or use baking cups twelve 2 3/4 inch muffin tin

I used a one i had

First lets mix the dry ingredients in large bowl,

1 1/2 cups whole-wheat flour

3/4 cup all-bran cereal( I used grape-nuts as that's all- bran type of cereal, right?)

2 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

3/4 cup peeled, diced apples

and  last 1/4 cup chopped dates

now lets do the wet ingredients in a medium bowl,

beat eggs( 2)until foamy then

 beat in 3/4 cup milk and

1/2 cup warm honey( I didn't really warm the honey)

Blend the two ingredients just until the dry are moistened,

Spoon batter into prepared muffin tin ,filling each 3/4 full.

Bake for 15-20 minutes or until cake tester or wooden toothpick inserted in middle comes out clean

Cool on rack for 5-7 minutes.

serve with a slab of butter or margarine or whatever your heart desires .

This recipes states to top with Sweet Red Sauce, which I did't make. but the recipe follows:

Sweet Red Sauce

1/4 cup granulated sugar

1/4 cup ketchup

1/4 cider vinegar

1/4 cup canola oil

1/4 teaspoon onion powder

pinch cayenne

1 Tablespoon fresh snipped Tarragon

In small bowl, combine all ingredients except the Tarragon. cover and refrigerate for at least 30 minutes. Stir in Tarragon just before serving

Apples,Apples Apples everywhere

The next few recipes will be dealing with apples.

maybe not a few , maybe I will  try and have a month of apple recipes.

who knows maybe I will succeed and maybe not.

Zucchini-and-Basil Muffins

Another recipe from the 1001 muffin book.

Preheat oven to 425 f. degrees. Lightly grease or line with paper baking cups twelve 2 3/4 inch muffin cups

 Now lets start the recipe.

In large bowl mix the together the flour, sugar, baking powder, basil , oregano and salt.

In medium bowl , beat eggs until foamy, beat in milk and oil. Stir in zucchini.

 Combine the two mixtures just until dry mixture is just moistened

Spoon batter into prepared muffin tin.

Sprinkle Parmesan cheese on top  and bake for 15-20 minutes 

Then after cooling

slather some butter or margarine and yum 

or you can make some cottage cheese dip for them

Zucchini and basil muffins

2 cups all-purpose flour

1/4 cup granulated sugar

1 Tablespoons baking powder

3 Tablespoon minced fresh basil

1 Tablespoon minced fresh oregano

1/4 teaspoon salt

2 large eggs

3/4 cup milk

2/3 cup canola oil

2 cup shredded zucchini

1/4 cup grated Parmesan cheese

Cottage cheese dip

1. preheat oven to 425 f. degrees. Lightly grease or line with paper baking cups twelve 2 3/4 inch muffins

2. In large bowl blend together flour, sugar, baking powder, basil, oregano, and salt. In medium bowl , beat eggs until foamy. Beat in milk and oil. Stir in zucchini. Combine the two mixtures just until dry ingredients are just moistened.

3. Spoon batter into prepared muffin tin , making each about 3/4 full.Sprinkle Parmesan cheese on tops. Bake for 15-20 minutes or until cake tester or wooden toothpick inserted in center comes out clean. Cool in pan for 5-7 minutes.

Cottage cheese dip

1 cup large curd cottage cheese

1 medium ripe avocado, peeled and seeded

1 Tablespoon minced onion

1 Tablespoon finely minced pimento

In container of blender combine all ingredients and process on low speed until smooth. \pour into bowl and refrigerate until ready to serve.

Pineapple-Zucchini Bread

Another recipe from the 1001 muffin book.

Can you tell I love this book?

Pineapple-Zucchini bread

First off I have preheated oven to 350 F. degrees. Lightly greased a 9 1/4 x 5  1/4 x 2 3/4  loaf pan.

In large bowl, blend together flour, baking powder, baking soda, allspice, almonds( I left these out) raisin and salt.

In medium bowl beat eggs until foamy before beating in the two sugars, oil and almond extract. Stir in the zucchini and pineapple( I used a jar of fake pineapple, which was actually Zucchini).

Scrape batter into prepared pan and bake 50-60 minutes or until cake tester or wooden toothpick inserted in center comes out clean. Remove from oven and let cool in pan on wire rack.

Serve with whipped cream topping 

or 

just slab some butter or margarine and enjoy!

Pineapple -Zucchini bread

this is on page 393

3 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

 1 1/2 teaspoon allspice

1 cup chopped almonds

1 cup chopped raisins

1/2 teaspoon salt

3 large eggs

1 cup granulated sugar

1 cup packed brown sugar

1 cup canola oil

1 teaspoon almond extract

2 cups shredded zucchini

one 8-oz can crushed pineapple, drained

whipped cream topping

1. Preheat oven to 350 F. degrees. Lightly grease and flour loaf pan.

2. In large bowl, blend together flour , baking powder, baking soda, allspice, almonds, raisins and salt.In medium bowl beat eggs until foamy before beating in two sugars, oil and almond extract. Stir in the zucchini and pineapple.Combine both mixtures ( wet and dry ) and mix just until moistened.

3. Scrape batter into prepared loaf pan and bake for 50-60 minutes or until cake tester or wooden toothpick inserted in center comes out clean. Remove from oven and cool in pan on rack.Serve with whipped cream topping.

Whipped Cream topping

1 cup heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla

In medium bowl using whisk or electric mixer on high speed , beat cream until foamy. Add sugar and vanilla extract , beating until soft peaks form. Refrigerate until ready to use.