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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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Bread Pudding and Vanilla Sauce…

My adventures yesterday took me to making Bread Pudding and Vanilla Sauce! I had never made this before, but to my surprise it was actually very easy. Next time I may add a few things to it…maybe some walnuts or chocolate chips, just to experiment. LoL! Anyway, here are the recipe’s I used! Very Tasty!!!

 

Bread Pudding

Ingredients:

3 eggs (beaten)

1 1/2 cups sugar

2 tablespoons light brown sugar

1/2 teaspoon cinnamon

1/4 cup butter (melted)

3 cups milk

10 slices hearty farmhouse bread (toasted and cut into cubes) I myself used an 8 pack of hotdog buns, opened them up and put them on a cookie sheet and toasted them in the oven and they worked perfectly! Just the right amount!

1 cup raisins

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Directions:

Pre-heat oven to 375 degrees, grease a 2 quart baking dish.

In a mixing bowl, whisk the 3 eggs, sugar and brown sugar, cinnamon, butter and milk together.

Gently stir in the bread crumbs and raisins, and then lightly spoon mixture into the prepared dish.

Bake until browned and set in the middle, about 55 minutes to an hour. Cover with foil after about 30 minutes to prevent over browning. Let stand for about 10 minutes before serving.

 

Vanilla Sauce

Ingredients:

 

1/2 cup light brown sugar

1 tablespoon flour (I used 2 tablespoons)

a pinch of cinnamon

a pinch of salt

1 egg

2 tablespoons butter (melted)

1 tablespoon of vanilla (I used 1 1/2)

 

Directions:

Whisk everything together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and sauce coats the back of a spoon about 10 to 15 minutes.

Pour sauce over warm bread pudding….

Refrigerate any leftovers for later!

 
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Posted by on February 9, 2012 in cooking, Recipes

 

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Homemade Egg Noodles

Well Good morning to all my Friends and Family! I know it has been a few days since my last post and I am sorry about that, but I have been working many hours this week. I have not cooked or baked anything new this week and have been sitting here trying to decide what my next post would be about and what sort of recipe I wanted to share today.

Joe and I were talking a few weeks ago about how our Grandmother’s used to make the best homemade noodles! So we did a little digging around on the internet and found this recipe for homemade egg noodles and we made them. We never took any pictures though, as we didn’t know at the time we would start writing this blog. We thought that making your own noodles would be very difficult, because no one ever makes their own anymore. It is sort of a forgotten technique now a days. We found that making your own is actually very simple, with a little effort.

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Egg Noodles

Servings: about 6

Ingredients:

2 1/2 cups flour

1 pinch of salt

2 eggs beaten

1/2 cup milk

1 tablespoon butter

Directions:

# 1 – In a large bowl, stir together the flour and salt. Add the beaten eggs, milk, and butter. Knead the dough                  until smooth ( I used my Kitchen Aid Mixer on low setting with the dough hook attached ) about 5 minutes. Let  rest in a covered bowl for 10 minutes.

# 2 – On a floured surface, roll out the dough to 1/8 or 1/4 inch in thickness. ( HINT:  It helps if you let the pasta dry for about 20 minutes before cutting ). Cut into desired lengths and shapes.

# 3 – Allow to air dry until the cut shapes are no longer moist and sticky before cooking.

# 4 – Cook fresh pasta in a large pot with boiling, salted water and cook until al dente.

 
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Posted by on January 30, 2012 in cooking, Recipes

 

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