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Honey Lemon Muffins

So yesterday I did a lot of baking, I made muffins! Lots of muffins! 4 different types of muffins! Here is one of the recipes I made, and they are wonderful! I hope you enjoy!

Honey Lemon Muffins

honey lemon muffin

Ingredients

2 cups all-purpose flour

1/2 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 egg

1 cup milk

1 tablespoon lemon extract

1/4 cup butter, melted

1/4 cup honey

Directions

1. Preheat oven to 400┬░. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, lemon extract, milk, butter and honey. Stir into dry ingredients just until moistened.

2. Fill greased or paper-lined muffin cups three-fourths full. Bake 15 minutes or until a toothpick inserted in center comes out clean. Cool for about 2 minutes or so and then dip muffin tops in butter and then sprinkle sugar on the tops. Makes about 1 dozen.

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Posted by on April 22, 2015 in Candy and Baked Goods, Recipes

 

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Doughnut Muffins…..?

I found this recipe online complements of “Land O’Lakes”…. I really want to try this one! So I thought I would share it with you all. If anyone has tried it I would love to hear how they turned out. I think when I make them I am going to add 1 teaspoon of Vanilla to the muffin recipe though….just a thought…

Doughnut Muffins:

1/2 cup milk

1/3 cup butter (melted)

1 egg (beaten)

1 2/3 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

Topping:

1/3 cup butter (melted)

1/2 cup sugar

1 teaspoon ground cinnamon

Directions:

Heat oven to 375 degrees. Grease 12 cup muffin pan or use paper muffin liners. Set aside.

Combine milk, 1/3 cup melted butter and egg in bowl. Set aside.

Combine flour, 3/4 cup sugar, baking powder, salt and nutmeg in bowl.

Then add the wet and dry ingredients together and stir until combined.

Spoon batter into muffin cups and bake for 15 to 20 minutes or until toothpick inserted comes out clean. When done remove muffins from pans and let cool for 2 minutes.

Topping:

While muffins are baking place your 1/3 cup melted butter in bowl. Combine 1/2 cup sugar and 1 teaspoon cinnamon in another bowl. After the muffins have cooled for 2 minutes dip muffin tops in butter and then dip in the sugar/cinnamon mixture. Done!

So please let me know if you have tried it or if you plan on trying! Would love to hear your results!

 
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Posted by on April 11, 2015 in Candy and Baked Goods, Recipes

 

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White Chocolate Cranberry Cookies

Sorry my wonderful followers…we have sorta put this blog on hold for a bit… I will try to start posting again more often. For today I have one of my favorite cookie recipes….

White Chocolate Cranberry Cookies

cookies2

Ingredients

1/2 cup shortening or unsalted butter softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 cup dried cranberries, chopped
3/4 cup white chocolate chips
3/4 cup macadamia nuts, chopped ( optional )

Directions

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

With an electric mixer, cream the shortening or butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and if using also add macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

ENJOY!!!!

 
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Posted by on April 6, 2015 in Candy and Baked Goods, Recipes

 

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The Best Pizza Dough Ever!!!

Last night for dinner we made homemade pizza again….yes again! We tried out a recipe for homemade dough, it was the best I have ever had. This recipe makes enough dough for two 14″ thin style pizza crusts. Next time i make it I am going to make 1 and a half batches because we do like our crust a little thicker then this was. It has great flavor and was super easy to make. So here ya go if you would like to give it a try.

1 1/2 cups warm water

2 packs of active dry yeast (I use Red Star Brand)

1 tablespoon honey

3 tablespoons of olive oil

4 cups of flour

2 teaspoons salt

In a large mixing bowl, start with your warm water and add your yeast and honey, allow to proof until your yeast resembles a creamy foam. Next add your olive oil and stir it in. Then add your flour a cup at a time, (add your salt into the mix after 2 cups of flour) mixing well after each cup. After your dough forms knead it in your mixer for 10 minutes. Take it out of mixer and knead 10 times by hand and
place in a well oiled bowl, and turn to coat. Cover with a damp cloth and allow to rise for about 10 minutes.

Split your dough in half and place on 2 oiled 14″ pizza pans, work it to the edges just like you would any other dough and add the sauce and toppings of your choice. Oven temps vary but we baked ours on about 400 degrees for 20 to 25 minutes. Enjoy!

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Posted by on August 18, 2013 in cooking, Recipes

 

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Cherry Bread and Chai Tea, The Perfect Morning Snack!

Well everyone I had some fresh black cherries in the fridge and didn’t want to waste them so i decided to use them up by making some bread with them and oh my goodness it is wonderful! Pair it up with a piping hot cup of chai tea and you have yourself a fantastic mid morning snack!

Cherry Bread

Ingredients:

Makes 2 – 9×5 inch loaves

1 cup Warm Water

1 cup Maraschino Syrup

3/4 cup Sugar

1 1/2 tablespoon Active Dry Yeast

1 1/2 teaspoon Salt

1/4 cup Vegetable Oil

1 tablespoon Vanilla Extract

1 1/2 teaspoons Almond Extract

1 to 1 1/2 cups Cherries ( coarsely chopped and patted dry )

6 cups Bread Flour (give or take)

cherry bread dough

In a large bowl, dissolve the sugar in warm water, then stir in yeast. Allow to proof until yeast resembles a creamy foam. Then add the maraschino syrup, oil, salt and extracts. Then slowly start adding your flour 1 cup at a time, I added my cherries to the dough after about 3 cups of flour then continued to add the flour, dough will be slightly tacky. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn to coat. Cover with a damp cloth and allow to rise for about 1 hour. Punch down and knead for a few minutes, divide in half, shape into loaves and place in 2 well oiled and floured 9×5 inch loaf pans. Allow to rise again for 30 minutes. At this point I mixed up 1 egg and 2 tablespoons of water and egg washed the tops of my bread and sprinkled a little bit of sugar on the tops of each loaf. Bake at 350 degrees for about an hour…

cherry bread 1 cherry bread 3

Chai Tea Mix

Ingredients:

1 cup nonfat dry milk powder

1 cup powdered non-dairy creamer

1 cup french vanilla flavored powdered non-dairy creamer

2 1/2 cups white sugar

1 1/2 cups unsweetened instant tea

2 1/2 teaspoons ground ginger

3 1/2 teaspoons ground cinnamon

1 teaspoon ground cloves

Directions:

Combine all ingredients in a large bowl and mix well, store in an air tight container.

To serve: Stir 2 heaping tablespoons of Chai Tea Mixture into a mug of hot water. Enjoy!

Makes about 36 servings!

 

 
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Posted by on August 7, 2013 in cooking, Recipes

 

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Hermit Cookies

This is a recipe my mom makes every year around the holidays, one of the family favorites. Although they are great anytime if you love spice cookies. They are a spice cookie and they are the best, softest and most moist cookie ever! I wish I had some pictures for you on this one but I have to work this morning so no time for baking yet again today sorry. I do want to share this recipe though… I hope you enjoy!

Ingredients:

1 cup shortening

1 1/2 cup sugar

3 eggs

3 cups flour

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon nutmeg

1 1/2 cup raisins

1/2 cup chopped nuts ( we use walnuts )

Directions:

Cream the shortening, sugar and eggs. Dissolve the soda in a teaspoon of water and add to creamed mixture. Then add flour, salt and spices to the creamed mixture and mix well. Add your raisins and nuts last and mix them in. You may omit the raisins and nuts if you like.

Drop about a tablespoon full for each cookie on greased cookie sheets or on parchment paper (If I remember correctly it makes about 2 dozen depending on how large you make them we like big fat cookies LoL.)

Bake at 350 degrees for about 15 minutes

 
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Posted by on April 21, 2012 in Candy and Baked Goods, Recipes

 

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Peanut Butter Cake…..Oh Yea!!!!

Ok so here is the deal, Joe woke me up this morning before he went to work and I was dreaming I was making a Peanut Butter Cake, he woke me up just before I was about to taste it. So I took it upon myself to search out a recipe today and bake this wonderful and yummy cake…I hope you enjoy it as much as I am…

Ingredients:

2 1/4 cups all-purpose flour

2 cups packed brown sugar

1 cup creamy peanut butter

1/2 cup margarine, softened

1 cup milk

3 eggs, lightly beaten

1 teaspoon vanilla extract ( I used 2 teaspoons)

1 teaspoon baking powder

1 teaspoon baking soda

1 cup semisweet chocolate chips

Directions

Preheat oven to 325 degrees F. Grease the bottom of a 9×13 inch pan.

In a large bowl, combine flour and brown sugar. Cut in peanut butter and margarine until crumbly. Reserve 1 cup of crumb mixture. To the remaining crumb mixture, pour in milk, eggs, vanilla, baking powder and baking soda. mix well and pour into pan. Sprinkle top with reserved crumb mixture and chocolate chips.

Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. I Baked mine for about an hour. Allow to cool.

 
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Posted by on February 28, 2012 in Candy and Baked Goods, Recipes

 

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