Peanut Butter Cupcakes
From Quick Cooking
1/3 cup shortening
1/3 cup peanut butter
1-1/4 cups packed brown sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1-3/4 teaspoons baking powder
1 teaspoon salt
1 cup milk
16 miniature peanut butter cups
In a bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 16 cupcakes.
Friday, November 6, 2009
Wednesday, October 7, 2009
Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes. There is a generous amount of fluffy marshmallow frosting to mound or pipe on top for a festive look. Be sure to frost them right after you make the frosting — it stiffens as it stands and becomes more difficult to spread.
Yields: 12 cupcakes
Total Time: 2 hr 30 min
Cook Time: 20 min
1 1/2 cup(s) shredded peeled apples
1/2 cup(s) diced dried apples
3 tablespoon(s) packed light brown sugar
3/4 cup packed light brown sugar
1 teaspoon(s) ground cinnamon, divided
1/3 cup(s) canola oil
2 large eggs
1 teaspoon(s) vanilla extract
3/4 cup(s) whole-wheat pastry flour
3/4 cup(s) cake flour
3/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1/2 cup(s) nonfat buttermilk
1 cup(s) light brown sugar
1/4 cup(s) water
4 teaspoon(s) (equivalent to 2 egg whites) dried egg whites (see Tips & Techniques), reconstituted according to package directions
1/4 teaspoon(s) cream of tartar
Pinch of salt
1 teaspoon(s) vanilla extract
1/2 teaspoon(s) ground cinnamon, plus more for garnish
1.To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.
2.Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat oil and the remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high, and beat for 1 minute.
3.Whisk whole-wheat flour, cake flour, baking soda, salt, and the remaining 3/4 teaspoon cinnamon in a medium bowl.
4.With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
5.Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.
6.To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler. Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes. Add reconstituted egg whites, cream of tartar, and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.
Tuesday, September 15, 2009
4 cups blueberries, rinse and drain
Juice of 1 lemon
1-2/3 cup flour
2 tsp sugar
1 cup vegetable shortening
4 Tbsp ice water
Sprinkle blueberries with sugar; squeeze lemon juice over top. Set aside.
Sift flour, sugar and salt into mixing bowl. Cut shortening into flour. Gradually, add ice water, mixing with pastry blender. Chill dough. Divide dough into 2 parts. Roll half on floured board until thin enough to cover sides and bottom of 9" pie plate. Prick bottom with fork and bake bottom crust 10 minutes @ 400 degrees. This prevents berry juice from soaking through crust. Cool bottom crust about 10 minutes while rolling out remaining dough and cutting into strips.
Fill bottom shell with sweetened blueberries and place strips of dough across top for lattice effect. Use 1 or 2 long strips around edge of plate to seal crusts and bake no longer than 20 minutes @ 400 degrees. If desired, top crust may be rolled in 1 piece and used to make 2 crust pie. Yield: 6 to 8 servings
Sunday, September 6, 2009
FRESH APPLE CAKE
(Cooking with Lisa )
1 c. vegetable oil
1-2/3 c. sugar
1 (8-oz.) can crushed pineapple, do not drain
1-1/2 T. vanilla
2 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 c. peeled and chopped apples
In a large bowl, combine the oil, eggs, sugar and pineapple. Stir in the remaining ingredients. Pour the batter into greased tube or bundt pan. Bake at 325° for 50-60 minutes or until the cake tests done with a knife inserted in the center.
Apple Spice Cake
Peanut Butter and Julie Blog
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 pounds tart apples, cored and grated
12 ounces unsalted butter, softened
1 cup golden brown sugar, packed
1 cup sugar
Zest of one orange
3 large eggs
1 teaspoon vanilla extract
For the maple glaze
4 tablespoons unsalted butter
1/2 cup golden brown sugar, packed
1/4 cup cream
1/2 teaspoon lemon juice
1/2 teaspoon maple extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
Prepare the cake: Preheat the oven to 325F degrees. Spray a non-stick 12-cup Bundt pan with nonstick baking spray.
Sift together the flour, baking soda, salt, and all of the spices into a medium bowl. Squeeze the excess juice from the grated apples.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, sugar and orange zest at medium speed until the mixture is light and fluffy, about 4 minutes. Beat in the eggs, 1 at a time, beating well after each addition and stopping to scrape down the sides of the bowl as necessary. Mix in the vanilla.
Beat in the flour mixture on low speed until well incorporated. Measure out 2 1/2 cups of the grated apples and mix them into the batter. Spoon the batter into the prepared pan, smoothing the top with an offset spatula.
Bake the cake for 1 hour, or until a cake tester inserted into the center emerges clean. Cool in the pan for 10 minutes and then invert onto a rack set over foil.
Prepare the glaze while the cake bakes: Combine all of the glaze ingredients in a small saucepan. Cook the mixture over medium-high heat, stirring until the sugar dissolves and the mixture comes to a boil. Reduce the heat to medium and stir constantly for 1 minute. Remove the glaze from the heat.
Using a toothpick or a small skewer, pierce holes all over the top of the warm cake. Pour the glaze over the top, allowing it to be absorbed into the holes for 30 minutes. Serve the cake warm or at room temperature
Pumpkin Nut Cake Roll
Small amount of vegetable shortening and flour plus parchment paper for preparing pans
¼ cup confectioner's (powdered) sugar for sprinkling on towel
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup walnuts, coarsely chopped (optional)
8 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 cup confectioner's (powdered) sugar
2 tablespoons confectioners (powdered) sugar
1.Preheat oven to 375 degrees F. Prepare one 10½ x15½ x1 inch Jelly Roll pan; lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
2.Sprinkle a clean towel with ¼ cup confectioner's (powdered) sugar. Set aside to use after the cake is baked. Tip: A small kitchen towel that is a little larger than the pan works well.
Batter: 3.In a medium bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt; whisk together to mix. Set aside.
4.In a large mixing bowl, add the eggs and beat 3 to 5 minutes on medium-high speed until the egg foam becomes thick and lemon colored. With the mixer on medium speed, slowly add the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. With mixer on medium low speed, stir in the pumpkin until thoroughly combined.
5.With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.
6.Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Sprinkle walnuts evenly over the top of the batter.
Bake: 7.Bake for 13 to 15 minutes or until the top of the cake springs back when lightly touched. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together tightly, starting with the narrow end. Place seam side down on a wire rack to cool completely.
Filling: 8.In a medium bowl, combine cream cheese, butter, and vanilla; beat together until mixture is smooth. Add powdered sugar; beat until filling is smooth and creamy.
9.Carefully unroll cooled cake but don’t try to make the cake lie completely flat, the edge should remain curled so that the cake doesn’t split.
10.Spread the cream cheese filling over the cake, spreading the filling evenly under the curled edge and leaving a 1½ inch border on the far side. Gently re-roll the cake without the towel, starting with the curled end. Place seam side down on a serving plate. Cover and refrigerate at least one hour before serving.
11.Before serving, use a fine-mesh sieve to dust top of cake with confectioner’s sugar. Refrigerate leftovers.
Maple Pecan Pumpkin Pie
Pie Pastry for one 9 inch pie
2 large eggs
2 cups (15 ounce can) pumpkin
1 cup whipping (heavy) cream
¼ cup maple syrup
1 tablespoon rum (or bourbon or brandy) or 2 teaspoons pure vanilla extract
¼ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ teaspoon salt
1 tablespoon unsalted butter, melted
3 tablespoons firmly packed light brown sugar
3 tablespoons maple syrup
¼ teaspoon ground cinnamon
1 cup pecan halves
1.Preheat oven to 425 degrees F. Prepare Classic Pie Pastry for one 9 inch single-crust pie. Line a 9 inch pie pan with the pastry.
Filling: 2.In a large bowl, beat the eggs until frothy. Add pumpkin, whipping cream, maple syrup, rum or vanilla, sugar, cinnamon, ginger, cloves, nutmeg, allspice, and salt, beat well to mix. Pour mixture in the pastry-lined pie pan.
3.Partially bake for 40 minutes.
Topping: 4.In a small bowl, combine melted butter, brown sugar, maple syrup, and cinnamon; stir to mix. Add pecan halves, stir to mix. Gently arrange pecan topping over the top of the pie.
Hint: Cover the edge of the crust with a 2 inch strip of aluminum foil to prevent the crust from over-browning.
5.Return to oven and bake 20 to 25 minutes longer until the topping is lightly browned and a knife inserted near the center comes out clean. Remove from oven. Cool on a wire rack before cutting and serving. Cover and refrigerate within 2 hours.
Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Serve plain or spoon a dollop of whipped cream on top.
Yellow Cake with Chocolate Buttercream Icing
3 1/2 c. flour
2 1/2 c. sugar
1 3/4 c. shortening
1 1/4 c. milk
3 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. vanilla
Heat oven to 350. Grease and flour 3 round 9 inch pans, 9x11/2 inches. Mix all ingredients in very large bowl with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 min. scraping bowl occasionally. Pour into pans evenly. Bake 30-35 min. or until golden brown and toothpick comes out clean. Cool 10 min. remove from pans. Prepare Chocolate Buttercream(recipe below) and fill layers and frost top and side of cake.
Chocolate Buttercream Frosting
5 1/3 c. powdered sugar
1 c. baking cocoa
3/4 c. butter softened
2/3 c. milk
2 tsp. vanilla
Beat all ingredients until smooth and spreadable.
Recipe by The DeL Sisters
1 stick unsalted butter, softened
1 cup packed light brown sugar
1/2 cup creamy peanut butter
1 large egg, at room temperature
1 tablespoon pure vanilla flavoring
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces white chocolate, chopped divided into two 4 oz. portions
8 ounces semisweet chocolate, chopped divided into two 4 oz. portions
1 cup chopped pecans, toasted and divided into two 1/2-cup portions
Preheat the oven to 325 degrees. Line an 8 x 8 pan with aluminum foil and butter the foil. Put the butter and sugar in a large bowl and blend until smooth using the electric mixer on medium speed. Beat in the peanut butter until smooth. Stir the egg and vanilla together in a bowl and add to the peanut butter mixture until combined. In a small bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and combine well. Stir in 1 portion each of the white and semisweet chocolates and combine. Add 1 portion of the pecans and mix until combined. Spread the batter evenly in the prepared pan and bake for 25 to 30 minutes, or until the center is soft but no longer runny. Remove the pan from the oven and immediately sprinkle the remaining white and semisweet chocolates over the top. Cover the pan with aluminum foil and set aside to let the chocolates melt. When melted, swirl the chocolates together with the tip of a sharp knife to make a marbleized effect. Sprinkle the remaining pecans over the top. Let the bars cool completely in the pan on a wire rack.
A BOUNTIFUL KITCHEN
2 cans pear halves
2 Teaspoon cornstarch
1/4 Teaspoon ground cinnamon
1 Cup Unbleached flour
1-1/2 Teaspoon baking powder
6 Ounce sharp cheddar cheese
1/4 Cup Milk
1 Teaspoon Sugar
1 Teaspoon Lemon juice
1/3 Cup Sugar
1/2 Teaspoon Salt
1/3 Cup Butter; melted
Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup. Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour, sugar, baking powder, salt and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream.
1-tspn vegetable oil
1-cup all-purpose flour
1-tspn baking powder
dash of salt
5 large tart apples (Cameos or Granny Smith or our personal favs)
1-1/2 cups vegetable oil
In a bowl, beat egg, milk and oil. Combine flour, sugar, baking powder and salt; stir into egg mixture until smooth (batter will be thick). Peel, core and cut apples into 1/2-in rings. Dip rings into batter; and deep fry a few at a time, until all are golden. Drain on paper towels. Combine sugar and cinnamon; sprinkle over hot fritter. Serve warm. (2 dozen)
1 sheet frozen puff pastry (from a 17.25-ounce package), thawed
1/3 Cup sugar
2 Teaspoons ground cinnamon
1 Can (20 ounces) sliced apples, drained
1/3 Cup raisins
1 egg, beaten
Preheat the oven to 400°F. Place the pastry on a baking sheet and unfold. In a medium bowl, combine the sugar and cinnamon; mix well. Reserve 2 teaspoons of the sugar mixture. Add the apples and raisins to the remaining mixture; mix well. Let sit for about 2 minutes; drain off any excess liquid. Spoon the mixture down the center of the dough. Cut horizontal slits in the dough 1 inch apart down each side of the filling, cutting from the edges of the filling to the outer edges of the dough. Brush each 1-inch dough strip with the beaten egg and fold the dough over the apple filling, alternating sides as if braiding the dough. Tuck the last strips under the strudel. Brush the top of the pastry with the remaining egg, and sprinkle with the reserved sugar mixture. Bake for 20 to 25 minutes, or until golden. Serve warm, or allow to cool before serving.
Saturday, December 6, 2008
White Chocolate Fudge
Posted by: Kim
Holidays are just around the corner and these little treats will satisfy anyone with a sweet tooth. They make great gifts too.
2 cups sugar
1 cup evaporated milk
1/2 cup butter
8 ounces white chocolate, chopped
1 cup tiny marshmallows
1 tsp vanilla
1/2 cup flaked coconut
1/2 cup chopped unblanched almonds, toasted
1. Line an 8x8x2 inch baking pan with foil. Extend foil over edges of pan. Butter the foil and set aside.
2. Butter sides of a heavy 3 -quart saucepan. Combine the sugar, evaporated milk, and butter in the saucepan. Cook and stir until mixture boils. Clip a candy thermometer to the side of the pan and cook until thermometer registers 234 F ( ~ 15 min). Stir frequently. Remove from heat.
3. Add chopped white chocolate, marshmellows, and vanilla; beat until melted. Quickly stir in coconut and chopped almonds. Pout into prepared pan. Score into squares while warm.
4. When fudge is firm, use foil to lift it out of the pan. Cut into squares. Store tightly covered.
Thursday, October 2, 2008
Orange Slice Cookie Mix
3/4 cup sugar
1/2 cup packed brown sugar
1-3/4 cups flour mixed with 1 tsp. baking powder and 1/2 tsp. baking soda
1½ cups orange slice candies, quartered (wrap in plastic wrap)
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.
Recipe to attach to jar:
Remove candies from jar and set aside. Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Stir in orange candies.
Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet.
Bake at 375º for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely.
Yield: 2½ dozen.
Sunday, September 28, 2008
Contributor: Nancy Carol Elder
1 cup sugar
1 cup brown sugar
1 cup vegetable oil 1-1/2 cups self-rising flour
2 teaspoons vanilla extract
2 cups pecans, chopped
Preheat oven at 350 degrees. Lightly grease and flour a 9x13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in medium bowl. Stir until smooth. Stir in flour and vanilla; add pecans and stir until evenly mixed. Pour into prepared pan and bake for 30 to 35 minutes.
Saturday, May 31, 2008
SERVES 6 -8
1 (16 1/2 ounce) package refrigerated chocolate chip cookie dough
2 cups chocolate chips
2 cups graham crackers, broken in 1 inch pieces
2 cups miniature marshmallows
chocolate syrup, for garnish (optional)
Spread the softened cookie dough into a lightly greased pizza pan, flattening it to the edges.
Bake at 350 degrees for 8-10 minutes until it begins to brown .
Remove the cookie from the oven and sprinkle the top with with the chocolate chips, graham crackers and marshmallows.
Return the cookie to the oven for 5-8 minutes until crust is brown and chips and marshmallows are melted.
Allow to cool slightly before serving.
Garnish with chocolate syrup, if desired.
Thursday, May 29, 2008
1 1/2 cups sugar
1 (17 oz) can fruit cocktail, undrained
1 tsp vanilla
2 1/4 cups flour
1 1/2 tsp baking soda
1 tsp salt
1 1/3 cups flaked coconut
1 cup chopped walnuts
1/2 cup sugar
1/4 cup butter or margarine
2 Tbls milk
1/4 tsp vanilla
In a mixing bowl, cream sugar and eggs. Add fruit cocktail and vanilla; mix well. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased 15x10x1 inch baking pan. Sprinkle with coconut and walnuts. Bake at 350 degrees for 20-25 minutes or until cake tests done. Cool for 10 minutes. In a saucepan, bring sugar, butter and milk to a boil. Remove from the heat; add vanilla and mix well. Drizzle over cake. Cool. Cut into bars.
Makes 2 to 2 1/2 dozen.
Sunday, May 11, 2008
Cherry Pie Cups
Easy and adorable! Bake individual little pies in muffin cups using Pillsbury® refrigerated pie crust.
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1 can (21 oz) cherry pie filling
1. Heat oven to 425°F. Remove crusts from pouches; unroll on work surface. With 3 1/2- or 4-inch round cutter, cut 6 rounds from each crust; discard scraps.
2. Fit rounds into 12 ungreased muffin cups, pressing in gently. Spoon about 2 tablespoons pie filling into each crust-lined cup.
3. Bake 14 to 18 minutes or until edges are golden brown and filling is bubbly.
Thursday, May 8, 2008
4 cups quartered fresh strawberries or frozen unsweetened strawberries
1/2 cup sugar
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
In a food processor or blender, combine strawberries and sugar; cover and process
until smooth. Strain and discard seeds. Return strawberry mixture to the food
processor. Add pudding mix; cover and process until smooth. Transfer to a large
bowl; fold in whipped topping. Spoon into dessert dishes. Refrigerate until
Yield: 8 servings.
Thursday, April 10, 2008
2 packages (4-serving size each) vanilla pudding and pie filling mix, (not instant)
3 cups milk
1 1/2 quarts (6 cups) strawberries, sliced
1 large fresh peach, peeled and cubed
1/4 cup sugar
1 package (16 ounces) frozen pound cake loaf
1/4 cup peach or strawberry preserves
1/4 cup amaretto or orange juice
1 cup whipping (heavy) cream
1/4 cup slivered almonds, toasted
2 large fresh peaches, peeled and sliced
1. Make pudding mix as directed on package for pudding, using 3 cups milk. Place plastic wrap directly on top of pudding. Refrigerate at least 2 hours until chilled.
2. Mix strawberries, cubed peach and sugar. Let stand at room temperature 15 minutes.
3. Cut pound cake horizontally in half. Spread preserves over bottom half. Top with top half. Cut into 18 slices. Drizzle with amaretto. Place 9 slices in 3- to 4-quart straight-sided glass bowl. Spoon half of strawberry mixture over cake.
4. Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold whipped cream into pudding. Spoon half of pudding mixture over strawberries. Repeat layers with remaining cake, strawberry mixture and pudding mixture. Refrigerate at least 2 hours.
5. Just before serving, sprinkle with almonds. Top with sliced peaches.