Tag Archives: Sugar

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


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


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


1/3 cup butter (melted)

1/2 cup sugar

1 teaspoon ground cinnamon


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.


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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Corncob Jelly? What? Oh yea, tasty stuff!

I found this recipe last year and never got around to trying it, so this year after freezing some corn I decided to make use of the cob’s and give this recipe a try. I will definitely be making this jelly again. It tastes a lot like honey! We love it!

So here is the share for all of you!

12 large corn cobs

4 cups of water

1 package of powdered fruit pectin

4 cups of sugar

Yellow food coloring ( optional )

Note: I never add food coloring to my jelly. Natural is better!

So first off you need to cut the corn off the cobs and reserve for another recipe or freeze it like I did! In a stockpot, place your cobs and water, and bring to a boil and boil for 10 minutes.

Discard the cobs and strain the liquid through a cheesecloth. Liquid should measure 3 cups after boiling, add extra water if necessary.

Return to the pot and stir in pectin. Bring to a full rolling boil. Add sugar and bring it back to a boil again. Skim foam and if you are adding food coloring add it now.

Pour into hot jars leaving a 1/4 inch head space. Adjust two piece caps. Process 10 minutes in a boiling water canner. Let cool! Makes about 4 pints. I liked it so much I have made 3 batches.





Posted by on September 7, 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


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


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


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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7-Up Pound Cake

 Over the weekend I saw this post on Facebook and it was about Jeanne Robertson‘s 7-up pound cake so in my weekend kitchen adventures I decided to try this wonderful recipe. It sounded great, I love pound cake and it did actually turn out great, but in my haste to get this in the oven I forgot to flour the pans (opps) what a mistake that was! It was almost impossible to get them out, they look horrible, but they were very moist and tasted great! I did not add the glaze, I don’t like glaze on my pound cakes….Next time I will make sure those pans get floured!


1 cup butter or margarine

1/2 cup shortening

3 cups sugar

1-1/2 teaspoons lemon extract

 1-1/2 teaspoons vanilla extract

 5 eggs

3 cups all-purpose flour

7 fluid ounces of 7-up


 In a large bowl, place butter, shortening, and sugar. Beat until it is fluffy and well mixed.

 Add in lemon extract and vanilla flavoring.

 Add in all of the eggs and beat again until blended in.

 Add in all of your flour and then seven up.

 Mix until smooth and creamy. Pour into greased and floured tube pan.

 Bake at 300 for one hour, or until toothpick inserted in center comes out clean. Let it sit for thirty minutes before turning out.


 1-1/2 cups confectioner’s sugar

 2 tablespoons milk

 1/4 tsp lemon extract

 Combine all glaze ingredients and stir until smooth. Add more milk if too thick, more confectioner’s sugar if too thin. Pour over cooled cake. If you make these to freeze, don’t glaze them first, wait til you thaw them then add the glaze.


Posted by on February 27, 2012 in cooking, 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


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



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



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)



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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