Cranberry -Pumpkin Muffins

You knew sometime that cranberries would be thrown in a pumpkin combination, both are eaten around this time, or at least somewhat together....lol....
  This recipe was found in the 1001 muffin cookbook, I just thought I might add this information
                                       lets get started

                           Gather the ingredients
          make sure your oven rack is in the center
                          preheat oven to 375 degrees
        lightly grease or use those paper baking cups

 

in large bowl

combine

 2 cup fresh cranberries, washed and stemmed and halved

( I used dried cranberries),

2 1/2 cups all-purpose flour,

1/2 cup whole-wheat flour,

1 cup sugar,

2 teaspoon baking powder,

1 teaspoon baking soda,

1 1/2 teaspoon ground cinnamon,

3/4 teaspoon ground allspice

and

1/4 teaspoon salt

 

 

in a medium bowl

beat together 2 large eggs

until foamy

then

 

 

beat in 1/2 cup melted butter or margarine

and

2 1/2 cup canned pumpkin puree

( I used 1 can)

 

ya know what comes next

 

 

combine the two mixtures

only combining until the dry ingredients

are just moistened

 

 

spoon batter into prepared muffin baking pan

and 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 on wire rack

if ya can

 

 

now go and

ENJOY!

 

 

 

Cranberries, pumpkin,holidays.....

Since the holidays ( Thanksgiving, Christmas) and everyone is thinking about pumpkin flavored and soon will be thinking about all those holiday baking thins, I have decided to start the baking theme of holiday baking, yes , I will still be using the 1001 muffin cookbook.....I will be starting tomorrow, these maybe just sauces, or other things....that are in this book.....this is just a fyi

Fresh Fruit Sauce

Here's another recipe from the 1001 muffin cookbook, maybe I might just go thru this cookbook, it has lots of interesting recipes.....plus lots of different sauces, creams, etc...that go along with the recipes...then I wont be looking for interesting recipes ( bread)  for ya.....hmmm
    This recipe is with the All-Season Muffins
                                     anywho, here's the recipe

                       Fresh Fruit Sauce
                                 Makes about 1 1/4 cup

1/2 cup light corn syrup
2 cups any chopped fresh fruit in season
1 teaspoon lemon juice
1/4 teaspoon almond extract

    In container of a blender or food processor, combine the corn syrup, fruit, and lemon juice. Process on high speed until mixture is smooth. Pour into a serving bowl and stir in the almond extract.

Maple Butter

This recipe is from the 1001 muffin cookbook, that I so love....as you can tell......Maybe I might just focus on this book,.....nah...so many bread recipes....This recipe is a added for your pleasure.


                                     Maple Butter
                          Makes about 1 1/2 cups

1/2 cup butter at room temperature
3/4 cup plus 3 Tablespoon pure maple syrup
2/3 cup finely chopped almonds or walnuts

     In a small bowl, combine all of the ingredients and blend until smooth. Cover and refrigerate for at least 30 minutes before serving.



                                       ENJOY!

Applesauce -Oatmeal Muffins with a Bite

  I really don't know what the bite is in these, Sorry I haven't posted, but been busy....I think I will try and at least get two bread recipes in a week....as now I'm going to be very busy....Ball games, garden , etc. ,besides knee pain....


                                                So lets start this recipe
    oh wait I forgot to tell ya where this recipe came from....of course it came from the 1001 muffin cookbook

                                        now lets start this recipe

                                                          preheat oven to 400 degrees
                                    make sure the rack in the oven is in the center position
                                lightly grease or line 12 baking cups in the muffin pan
                         In  large bowl ,blend together;
                                                                          1 1/4 cup all-purpose flour,
                                                                          1 1/2 cup quick -cooking oats
                                                                          1/2 teaspoon baking powder
                                                                          1/2 teaspoon baking soda
                                                                          1 teaspoon ground nutmeg
                                                                         1 teaspoon ground cinnamon
                                                                         1 teaspoon ground allspice
                                                                         1 cup finely chopped pecans

 

  In medium bowl,

 beat 4 large egg whites

until

 

 

foamy,

then

 

 

Beat in

 1/3 cup melted butter or margarine

1/2 cup packed light brown sugar

 

 

stir in 1 cup applesauce

 

 

combine the two ingredients just until dry ingredients are moistened

 

 

fill the prepared muffin pan

filling each 3/4 full

bake for 18-20 minutes or until tester comes out clean

or tops are golden brown

 

 

cool on wire rack for 5-7 minutes

 

 

then Enjoy with some Maple Butter

but of course I didn't make it...

will be posting the Maple Butter tomorrow

so stay tuned.

 

ENJOY!

 

 

 

 

Biscuit Cobbler

Todays recipe is a  cobbler....in which I do believe is sorta of a bread right...this is a easy one, so don't worry about it being complicated.....
  This recipe is from the 1001 muffin cookbook, ya know I couldn't really go a week without putting a recipe from this book....

               now that the formalities are done ( where recipe is from, and such)

                                                            Lets start!

 

Make sure oven rack in in the center of oven

preheat oven to 350 degrees

In large bowl, beat

1 cup bisquit baking mix

1 cup sugar

1 cup milk

1/2 cup melted butter or margarine

beat until smooth

 

 

Spoon into your 9 x 13-inch baking dish

( I know mine is sorta lumpy, but it should be smooth)

 

 

Drain a 16 -oz ( I used a 15-oz can) can of

sliced peaches in heavy syrup

( mine was light syrup as that's what I had),

reserving liquid

Arrange peaches on top of batter in pan

Drizzle half of the reserved juice from the can peaches over

the top

 

 

Bake cobbler for 40-45 minutes or until cake tester or wooden toothpick inserted in cobbler

comes out clean

 

 

Sorry about the blurriness

cool in pan on wire rack for 5-7 minutes

then..

 

 

ENJOY!

 

 

Amaretto-Peach Sauce

This recipe is from the 1001 muffin cookbook

                 Amaretto-Peach Sauce

                     Makes about 1/4 cup

1/4 cup Peach Preserves
2 Tablespoons Amaretto

    In small saucepan, set over low heat, warm peach preserves for 3-4 minutes before stirring in the Amaretto liqueur. Remove from heat, transfer to small bowl and serve at room temp.

Fresh Peach Muffins

Im truly sorry about not posting a bread recipe, but I was out having a family day...I think from now on, I might be having what you call a family day on Saturday ,maybe Fridays as well, depends on what goes on during the week...and if I can get two recipes done in one day , due to my knees...( in which are in bad shape)....

I was going to do a truly vintage week...like recipes from an old Newspaper, but with me buying 1/2 bushel of peaches , I really don't know what process me to buy that many....lol.....I know I was hungry for peaches...anywho...this week we will be focusing on fresh peaches...

        First recipe is from the 1001 muffin cookbook, and as usual has an extra recipe that goes along with it.....

                           Fresh peach Muffins
                             11-12 muffins

                           Now lets get started with this recipe

                                      Place 1 cup fresh chopped peaches ( about 2 medium)
                                    in a small bowl, sprinkle with 1 teaspoon lemon juice
                                  and 1 Tablespoon sugar,; set aside

                                        In large bowl, blend together the dry ingredients;
                                          2 cup all-purpose flour,
                                         2/3 cup sugar ( minus ! T
ablespoon, used it earlier)
                                         1 Tablespoon baking powder
                                         1/2 teaspoon cinnamon,

 

In medium bowl, beat 1 large egg

until thick and light -colored

 

 

Beat in 1 cup milk,

1/4 cup margarine, melted

before stirring in the peaches

 

 

combine the wet into the dry

and mix just until the dry is moistened

 

 

Spoon batter into prepared muffin cups

( lightly grease or use the paper baking cups)

filling each about 3/4 full

Then Bake for 15-20 minutes in a 450 degree oven

 

 

Let cool for 5-7 minutes

 

 

Serve warm or cool

and serve with Amaretto -peach sauce

 

 

 

 

 

Poppy Seed Butter

This recipe is from the 1001 muffin cookbook.....

                     Poppy Seed Butter
                    makes about 1/2 cup

1/2 cup butter , at room temp.
1/2 cup toasted poppy seeds

  In small bowl, blend together butter and poppy seeds, blending until mixture is smooth and poppy seeds are evenly distributed thru-out butter. Refrigerate until ready to serve.

Poppy-Seed -and- Buttermilk Biscuits

Boy oh  boy that was a long word to type.......anywho this recipe is keeping with my biscuits them for the week.....
   This recipe is from my favorite cookbook, at least right now it is....yup, you guessed it  1001 muffin book

                                  Lets start;

                                             In large bowl
                                                    ,blend together;
                                                             2 cups all-purpose flour,
                                                             1 1/2 teaspoon baking powder,
                                                             1/2 teaspoon baking soda,
                                                             1 1/2 teaspoon sugar,
                                                              and lastly 1 teaspoon salt

                                        

 

work in 6 Tablespoon of butter or margarine

until mixture resembles a fine meal

 

 

Add 2/3 cup buttermilk all at once

mixing just until dough holds together

( Do Not Over mix)

 

 

Place dough on lightly floured surface

knead 7-8 times

then using a rolling pin ,

roll out to 1/2 inch

 

 

using a 2-inch cutter,

cut out as many as possible,

rework scraps

 

 

place in un-greased baking sheet

Brush with some melted butter,

sprinkle with poppy seeds

( ya thought I forgot the poppy seeds , didn't ya?)

 

 

Bake for 10-12 minutes  or until

tops are golden brown

at 425 degrees.

         

 

Serve warm

and with Poppy Seed Butter

 

 

 

 

 

 

 

Chicken spread

Here's the recipe as I promised.....This recipe is from the 1001 muffins

                         Chicken Spread

                          Makes about 1 1/2 cup

one 8- oz package cream cheese , at room temp
one 5-oz can prepared chicken spread
2 Tablespoon mayonnaise
1/2 teaspoon prepared horseradish
1/4 teaspoon Worcestershire sauce
1/4 teaspoon prepared mustard

    In medium bowl, combine all ingredients, blending until smooth .
      Refrigerate until ready to use.

Cheddar Cheese Biscuits

In keeping with my biscuit theme for the week , I didn't make the chicken spread ,but I will be posting that recipe as well....As usual this recipe is from the 1001 muffin cookbook

                                     So lets get started....

                        Cheddar Cheese biscuits

                            lets start with the dry

                                        In large bowl , blend together;
                                               2 cups all-purpose flour,
                                              4 teaspoon baking powder,
                                              2 teaspoon sugar,
                                              1/2 teaspoon salt,

                                       now the wet ;

                                                  In medium bowl beat;
                                                       1 large egg,            
                                                       2 Tablespoon butter or margarine ,at room temp.
                                                      3/4 cup milk
                                                before stirring in
                                                          1/2 cup grated cheddar cheese

                                                  Combine the wet into the dry,
                                                but don't over-mix,
                                                          mix just until dough holds together
                                           

 

Turn out the dough out onto a lightly floured surface

Knead 7-8 times,

then roll out to 1/2 inch thick

 

 

Using a 1-inch biscuit cutter

( Im bad I used a 2-inch one, use what you have)

to cut out biscuits,

Rework scraps

 

 

place on an ungreased baking sheet

1-inch apart

 and bake 10-12 minutes at 425

 

 

serve warm with Chicken Spread, Recipe to follow

 

 

 

 

Wjhipped Butter

This recipe is from the 1001 muffins

                       Whipped Butter

1/2 cup butter, at room temperature
2 Tablespoon milk or half and half

   In a small bowl, using an electric mixer on high speed, beat butter and milk until light and smooth.

Cheese Spread

It seems when I usually take recipes out of the 1001 muffin cookbook, ya'll get more then one recipe for the day.....

Now that ya'll know where this recipe comes from let's start;

                                   Cheese Spread
                        makes about 1 1/4 cup

one 3-oz package Neufchatel cream cheese
1 teaspoon finely chopped pimento
one 5-oz jar Old English sharp pasteurized processed cheese spread
3 Tablespoons heavy cream
1 teaspoon fresh snipped chives

   In a small bowl, combine all of t he ingredients and stir until mixed. Refrigerate until ready to

Current Biscuits

I have decided to have a week of biscuits.....they may have yeast or may not...This first recipe doesn't have yeast.....so
This first recipe is from the 1001 muffin book....
                               since I don't think I could find any currents so...
                                       sorry no pics today due to dizziness, knees .....

                                       Current Biscuits
                                       makes 10-`12 biscuits

1 1/2 cups all-purpose flour
1/2 cup soy flour ( I don't if I could find the soy flour)
2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter or margarine, at room temp.
1/2 cup black currents or finely chopped raisins ( I didn't read the recipe, might have to try)
1/2 cup milk
Cheese Spread....( recipe in next post for the day)

   position the oven rack to t he middle and preheat oven to 425 degrees.
In a large bowl, blend together the two flours, baking powder. and salt. Work in the butter until the mixture resembles fine meal. Stir in the currents. Add the milk all at one time, stirring briefly until dough holds together. ( do not over-mix)
  Turn dough out onto a lightly floured surface and knead 7-8 times. using a rolling pin roll the dough out to a thickness of 1/2 inch. Using a 2-inch round cutter, cut out as many biscuits as possible. Place biscuits 1-inch apart on ungreased baking sheet. Rework the scraps until all dough is used/ Bake for 10-12 minutes or until tops of the biscuits are golden brown. Serve warm with the cheese spread.

Pineapple-Zucchini Bread

Since I got another zucchini ( huge), I decided to make another Zucchini bread, but this ones with pineapple
This recipe is from the 1001 muffin book.....

                            let's get started.

                               preheat oven  to 350 degrees
                          Lightly grease and flour 9 1/4 x 51/4 x 2 3/4 -inch loaf pan

                             In large bowl blend together;
                                3 cups all-purpose flour,
                               1 1/2 teaspoons baking powder,
                              1/2 teaspoon baking soda,
                             1 1/2 teaspoon allspice,
                            1 cup almonds, chopped ( I omitted these),
                            1 cup chopped seedless raisins
\                             and 1/2 teaspoon salt

 

In medium bowl beat

3 eggs until foamy

before beating in

1 cup granulated sugar,

1 cup packed light-brown sugar

1 cup canola oil,

1 teaspoon almond oil

 

 

Stir in

2 cups shredded zucchini,

one 8-oz can crushed pineapple, drained

( I didn't have a can of crushed pineapple,

so I just crushed sliced pineapple)

 

 

combine the wet with the dry

 

 

bake in the 350 degree oven

for about 55-60 minutes or

until a cake tester or wooden toothpick

inserted in center of bread comes out clean and

top is golden

 

 

 

Let cool on a wire rack for 5-10 before

removing from pan