Apple PieIngredients -
Pate Brisee (Short Crust Pastry): 2 1/2 cups (350 grams) all-purpose flour, 1 teaspoon salt, 2 tablespoon (30 grams) granulated white sugar, 1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces, 1/4 to 1/2 cup (60 - 120 ml) ice water
Apple Filling: 2 1/2 pounds (1.1 kg) apples (about 6 large), peeled, cored, and sliced, 1/4 inch thick (about 8 cups sliced) (about 900 grams sliced) 1/4 cup (50 grams) granulated white sugar, 1/4 cup (55 grams) light brown sugar, 1 tablespoon lemon juice, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, 2 tablespoons (28 grams) unsalted butter, 1 tablespoon plus 1 teaspoon (15 grams) cornstarch (corn flour)
Garnish: Softly whipped cream or vanilla ice cream
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds. Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour. After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan. Cover with plastic wrap and place in the refrigerator. Then remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator. Make the Apple Filling: In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let the apples macerate at room temperature for about two hours. Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have at least 1/2 cup (120 ml) of juice. Spray a 4 cup (960 ml) heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons (28 grams) of unsalted butter. Place in the microwave and boil the liquid, on high, 6 to 7 minutes or until the liquid has reduced to about 1/3 cup and is syrupy and lightly caramelized. (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove.) Meanwhile, remove the top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften and become pliable. Transfer the drained apples slices to a large bowl and mix them with the cornstarch (corn flour). Then pour the reduced syrup over the apples and toss to combine. Pour the apples and their syrup into the chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven. Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the stone (or pan) to catch any apple juices. Set the pie on the stone or pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes. Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 to 3 days. Makes one 9 inch (23 cm) pie.
Acia Shultz's Low-Fat, Low-Calorie, High-Fibre Super-Tasty Organic Bran Muffins
1 cup organic skim milk + 1 tbsp lemon juice, 1 cup organic wheat bran,1/4 cup organic ground flax seed,1 organic egg,1/3 cup organic sugar (white or brown),1 tbsp organic molasses,1/3 cup organic apple sauce,1 tsp vanilla extract,1 cup organic whole wheat flour,1 tsp baking soda, 1 tsp baking powder,1/2 tsp salt,1/3 cup organic unsweetened raisins (optional)
1. Preheat oven to 375 for 12 small muffins, or 350 for 6 large muffins. 2. Combine milk and lemon juice and let sit for 5-10 minutes (it will get a bit lumpy – that’s a good thing).3. In a medium bowl, mix together wheat bran and flax, and mix in milk mixture. Let sit for 5-10 minutes to absorb.4. In a small bowl, beat together egg, sugar, molasses, apple sauce, and vanilla until smooth. 5. Add egg/sugar mixture to bran/milk mixture and stir until combined.6. In a small bowl, sift together flour, baking soda, baking powder, and salt.7. Add flour mixture to wet ingredients, and stir until just combined. Add raisins if desired. Don’t overmix or you’ll get rubbery muffins.8. Bake for 17-20 minutes (or 25 minutes for larger muffins), until muffin tops spring back to touch and are lightly browned.Nutritional Information: 110 calories, 1 gram of fat, 4 grams fiber.
Outrageous Chocolate CookiesDo not bake the cookies to a crisp; they are meant to be soft and chewy. Store them in an airtight container at room temperature for two to three days.
Prep: 20 minutes Total: 45 minutes
Ingredients Makes 2 dozen
8 ounces semisweet chocolate, roughly chopped, 4 tablespoons unsalted butter, 2/3 cup all-purpose flour, spooned and leveled, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 large eggs, 3/4 cup packed light-brown sugar, 1 teaspoon vanilla extract, 1 package (12 ounces) semisweet chocolate chunks
Directions Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny
Banana BreadPreheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside. Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen. Makes 1 - 9 x 5 x 3 inch loaf.
Recipe: 1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional) 1 3/4 cups (245 grams) all-purpose flour, 3/4 cup (150 grams) granulated white sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 2 large eggs, lightly beaten, 1/2 cup (113 grams) unsalted butter, melted and cooled, 3 ripe large bananas, (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups) 1 teaspoon pure vanilla extract Garnish: (Optional) 1 large banana, sliced or dried banana chips
Cinnamon Sticky Buns
Ingredients
Dough:1/4 cup warm water (105° to 115°)1 (1/4-ounce) package active dry yeast,1/3 cup sugar,3/4 cup milk,4 Tbsp. unsalted butter, plus more for greasing,3 large egg yolks,1 Tbsp. finely grated orange zest,1 1/4 teaspoon. salt,4 to 4 1/4 cups all-purpose flour, plus more for dusting
Filling:1/2 cup firmly packed light brown sugar,1 Tbsp. ground cinnamon,4 Tbsp. unsalted butter
Topping:3/4 cup firmly packed light brown sugar,4 Tbsp. unsalted butter,3 Tbsp. honey,1 Tbsp. light corn syrup,1 1/2 cups (6 ounces) coarsely chopped pecans
Method
1 Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Here's a good
photo and description of what the yeast should look like after several minutes.
Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.
2 Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.
3 Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.
4 Make the topping. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.
5 Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.
6 Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.
Cheryl Phalen's Chocolate Chip Cookies-
I've made these cookies, they never taste quite the same as Cheryl's. Phay loves these cookies, it's ridiculous. His mom once sent him 300 cookies to BC while he was treeplanting. (He first asked me to bake them)
Mix: 2 1/4 Cup flour, 1 tsp baking soda, 1 tsp salt
Add: 1 cup margarine, 3/4 cup white sugar, 3/4 cup brown sugar, 2 eggs, 1 tsp vanilla, 1/2 tsp water, 1 1/2 c choc chips
Bake @ 350 for 12 minutes
Popcorn balls - My mom used to leave out the jube jubes because that was the way i like them.
4 cups marshmallows
1/2 cup sugar
1/2 tsp vanilla
1/4 tsp salt
Melt the above ingedients on the stove, pour over 3 quarts popcorn, do a small portion at a time, rub hands in butter to help with the stickiness, shape into balls.
Popsicles- Roka loves this recipe, it is something he can do entirely on his own.
2 cups boiling water
1/2 cup sugar
1 pkg koolaid
3 oz pkg jello
Mix together and add 2 cups of cold water. Pour into popscicle tray and freeze overnight. i highly recommend Lime.
Chimayo Chile PopcornI tried this last weekend at my Aunty B's...so tasty.
This is the seasoning for your popcorn
1/4 cup butter
2 cloves garlic
1/8 tsp cayenne
2 tsp chile powder
2 tsp dried sage leaves
1/2 tsp salt
Lindsay's Pink Monkey SmoothieWe seriously have a smoothie everynight...this is one of Lowen's favorites.
5 ice cubes
1 cup of strawberries
1/4 cup raspberries
1 banana
1/2 cup blueberry yogurt
1 1/2 cups orange juice
BaklavaIngredients
For the baklava:
1 lb. of chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)
1 lb of phyllo dough
1 cup of butter, melted
1/3 cup of sugar
1 teaspoon of ground cinnamon
1/3 teaspoon of ground cloves
For the syrup:
1 cup of water
1 cup of sugar
1/2 cup of honey
2 tablespoons of lemon juice
1 cinnamon stick
Finely ground pistachios for garnish (optional)
Method
1 Lightly grease a 9x13 pan and set the oven to 350°F.
2 Thaw the phyllo dough according to manufacturer's directions (this may take overnight). When thawed, roll out the dough and cut the dough in half so the sheets will fit in the pan. Cover with a damp towel to keep it from drying out.
3 Process the nuts until in small, even sized pieces. Combine with sugar, cinnamon, and cloves. In a separate bowl, melt the butter in the microwave.
4 Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being "painted" with the butter.
5 Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered. Do not worry if the sheets crinkle up a bit, it will just add more texture.
6 Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.
7 While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.
8 Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours. Garnish with some finely crushed pistachios of desired.
Super Chocolate Fudge
1 pkg semi sweet chocolate chips
1 can eagle brand cond milk
1 1/4 cup icing sugar
pinc salt
1 tsp vanilla
1/2 cup chopped nuts
In heavy sucepan, over low heat, melt choc chips with milk. Stir in remainging ingredients. Spread evenly on waxed paper in an 8 inch square pan.
Chill for 2-3 hours or until firm. Turn fudge onto cutting board. Peel off paper, cut into squares. Store loosely at room temp.
Jerry Parenteau's Chai Tea
4 cups water
1 piece of ginger root (1 inch)
1 cinnamon stick (3 inch)
10 cardamon pods
1/2 tsp black pepper
1/2 tsp whole cloves
1 tsp coriander seed
Bring water & spice to a boil. Reduce heat, cover and simmer for 20 minutes. Add 3 tea bags (green tea) and simmer for 3-4 minutes. Remove tea bags, ready to serve.
Peanut Bars
Base
3/4 cup brown sugar
1 cup margarine
1 1/2 cup flour
1 1/4 tsp salt
Bake for 10 minutes at 350
Top
2 6oz butterscotch chips
2 tblsp cooking oil
1 tbsp water
3/4 cup syrup
2 cup peanuts
Puffed Wheat Cake
1 cup sugar
1/2 cup sugar
1/2 cu butter
2 tbsp cocoa
8 cup puffed wheat
Oreo Cookies
2 chocolate cake mixes
4 eggs
1 cup oil
Mix by hand. Roll in balls and place on greased cookie sheet.
Cream Cheese Icing
18oz pkg cream cheese
3 cups icing sugar (start with 2 cups & keep adding)
2 tbsp butter
1 tsp vanilla
Rice Krispies1/2 cup margarine
bag marshmallows
dash vanilla
5 cups rice krispies
Pineapple Dessert
19 oz can crushed pineapples undrained
sprinkle in butter pecan cak mix
melt 1/2 cu butter
drizzle on cake mix
bake at 350 for 30 minutes
cool & spread on tub of cool whip
Peanut Butter Balls1 1/4 cup icing sugar
1/2 cup peanut butter
2 tbsp margarine
dash vanilla
Roll into balls. Freeze.
Melt 3 squares semisweet chocoltae chips
with 1 tbsp pan wax. Dip balls into chocolate using toothpicks
Shortbread Cookies1/2 cup corn starch
1/2 cup icing sugar
1 cup sifted all purpose flour
3/4 cup butter
sift corn starch, icing sugar & flour togeher. Blend in butter with spoon, mixing until a soft smooth dough forms. Shape dough into 1 inch balls. Place 1 1/2 inches apart on an ungreased cookie sheet, flatten with a lightly floured frok. Bake at 300 for 20 - 25 min or until edges are lightly browned. Makes about 3 doz. NOTE: if dough is too soft to handle chill it for about an hour.
Peanut Butter Squares
1/2 cup brown sugar
1/4 cup corn syrup
1/2 margarine
1 cup peanut butter
1 tsp vanilla 2 cup corn flakes
1 cup rice krispies
Icing
1/4 cup evaporated milk
1 cup brown sugar
2 tbsp margarine
2 tbsp corn syrup
icing sugar to thicken
Mix brown sugar, corn syrup and margarine in sauce pan. Bring to boil for 1 min. Add peanut butter, vanilla & cereals. Press into buttered 8x8 pan. Chill while making and cooling icing. Mix evap milk, brown sugar, margarine and corn syrup in a sauce pan. Bring to a boil for 2 minutes. Cool. Thicken with icing sugar. Spread on chilled cereal mixture. Cut into squares to serve.
Drumstick Cake3 cup oreo cookie crumbs
1 cup chopped peanuts
1/2 cup margarine mixed with 4 tbsp peanut butter
Mix and press into 9x13 pan. Save 1/2 cup for topping. Set overnight
Topping
1 (250g) pkg cream cheese
1/2 cup peanut butter
1 container cool whip
1/2 cup sugar
3 eggs\1tsp vanilla
1 pkg knox gelatin
Blend cream cheese, peanut butter, sugar & vanilla. Make gelatin and add to mixture. Fold cool whip into mixture. Spread over the crumbs.
Quiche1 tbsp margarine
1 cup chopped brocolli
1 1/2 cup shredded swiss cheese
1/4 cup chopped onion
3 cups sliced ham
2 cups milk
2 eggs
2 egg whites
1 1/2 cup flour
1 tsp baking powder
1/2 tsp salt
pinch nutmeg
pinch pepper
Grease pie plate. Combine brocolli, cheese, onion, & ham. Place milk, eggs, egg whites, flour, baking powder, salt, pepper, & nutmeg in blender. Blend on high for 1 minute. Pour over vegetable mixture. Bake at 350 for 45 mins.
Fruit Pizza Piebase
beat 1/2 cup margarine
3/4 cup brown sugar
add & mix
1 egg
3/4 cup flour
1/4 tsp baking powder & soda
1/2 tsp vanilla
stir in
1/2 cup coconut
3/4 cup rolled oats
spread on greased pizza plate (12in). Bake at 350 for 10-15 minutes. Cool pie before spreading on cream cheese.
icing
1 pkg cream cheese
1/3 cup white sugar
spread it over crust
arrange a variety of fruit on top ( strawberries, kiwi, peaches, pineapple)
glaze 1/4 cup white sugar
1/4 cup orange juice
1/4 cup water
1 1/2 tblsp corn starch
cook until sugar is dissolved, spread over fruit.
Marshmallow Squares
1/2 cup butter
1 cup peanut butter
1 12oz pkg butterscotch chips
melt and mix in mini marshmallows.
Gingersnaps1 1/2 cup butter, melted & cooled
2 1/2 cup white sugar
1/2 cup molasses
2 large eggs
4 cup flour
4 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp cloves
1 tsp ginger
Mix cooled butter with sugar, molasses and egg. beat well. Add dry ingredients. Coll dough. Roll in balls, roll balls in sugar. Bake at 375 for 8-10 minutes.
Pecan Pie Bars
base
1 1/3 cup all purpose flour
3 tbsp sugar
1/2 cup margaine
pecan topping
2 eggs
1/2 cup sugar
1/2 cup golden corn syrup
2 tbsp margarine
2 cups coarsley chopped pecans
preheat oven to 350. In a medium bowl combine flour, sugar, margarine, mixing until crumbly. Press firmly into into greased 9 in pan. Bake for 15 minutes. Cool for 10 minutes.
In a medium bowl, whisk together eggs with sugar, corn syrup and margarine. Stir in pecans. Pour evenly over base. Bake for 30 -35 mins or until set and top is golden brown. Cool and cut into squares.
Chewy Granola Bars1 cup brown sugar
2/3 cup peanut butter
1/2 cup light corn syrup
1/2 cup melted margarine
2 tsp vanilla
3 cup quick oats
1/2 cup cocunut
1/2 cup sunflower seeds
1/2 cup raisins
1/ cup whaet germ
2 tbsp sesame seeds
6 oz pkg semi sweet choc chips
Heat oven to 350. Grease 13x9 inch pan. In a large bowl combine brown sugar, peanut butter, corn syrup, margarine, and vanilla, blend well. Stir in remaining ingredients. Press mixture evenly into pan. Bake at 350 for 15-20 mins, or until light goldden brown. Cool and cut into bars (24).
Summer Fruit Slush4 tbsp orange juice
1 tbsp lime juice
scant 1/2 cup sparkling water
2 1/3 cups of frozen summer fruits
4 ice cubes
blend
Perky Pineapple Drink
handful cracked ice
2 bananas
1 cup pineapple juice
1/2 cup lime juice
blend
Guava Goodness Juice14oz canned guavas drained
1 cup ice cold milk
blend
Watermelon Sunset1 watermelon, halved
6 tbsp ruby grapefruit juice
6 tbsp orange juice
dash lime juice
Green Tea & Yellow Plum Smoothie1 green tea bag
1 1/4 cups boiling water
1 tbsp sugar
2/3 cups ripe yellow plums, halves & pitted
Let tea infuse for 7 minutes, chill and blend with remaining ingredients.
Coconut Cream1 1/2 cups pineapple juice
1/3 cup coconut milk
5 1/2 oz (150g) vanilla ice cream
1 cup frozen pineaplle chunks
grated fresh coconut to decorate
2 scooped out coconut shells to serve
Turtle Pumpkin Pie1/4 cup plus 2 tbsp caramel ice cream toppping
1 honey maid graham pie crust
1/2 cup plus 2 tbsp pecan pieces
1 cup cold milk
2 pkg jello vanilla instant pudding
1 cup canned pumpkin
1 tsp cinnamon
1/2 tsp nutmeg
1 tub cool whip topping
Pour 1/4 cup caramel topping into crust , sprinkle with 1/2 cup pecans. Beatmilk, pudding, pumpkin ad spices with whisk until blended. Stir in 1 1/2 cups cool whip, spread onto crust. Refrigerate for 1 hour. Top with remaining cool whip, caramel topping and pecans just before serving.
Low Fat Blueberry Bran Muffins
1 1/2 cups wheat bran
1 cup nonfat milk
1/2 cup unsweetened applesauce
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
APPLE CRISP6 medium apples, pared and sliced1/2 cup all purpose flour, sifted (60 gm / 2oz)3/4 tsp (4 ml) ground cinnamon1/3 cup softened butter or margarine (95 gm / 3½oz)
3/4 cup brown sugar (120 gm / 4 oz)1/2 cup oatmeal flakes (25 gm / 1 oz)3/4 tsp (4ml) ground nutmeg
Preheat oven to 375°F or 190°C. Grease baking dish with additional butter and arrange apple slices in it.
Cut the flour into the softened butter until the mixture resembles breadcrumbs. Then add the other ingredients and mix thoroughly. Sprinkle the dry mixture over top of the apples. Bake 30 minutes, or until apples are cooked and topping is golden-brown.
Banana Muffins
makes 12
3 or 4 Large bananas, mashed (the more bananas the moister, so I use 4)
1/2 cup white sugar (original recipe calls for 1 cup, but I don’t like them too sweet)
1 slightly beaten egg
1/3 cup melted margarine or butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour
Mix the mashed banana, sugar, egg and margarine together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together, being careful not to over-stir! Pour into greased muffin tins, and bake in 350 degrees oven for approximately 20 minutes. Enjoy!
*These are much more flavourful the next day, and they freeze very nicely too!
*Also, if you like walnuts, you can throw a handful of those in there as well
Carrot Cake(Troy's favorite)
1 cup white sugar1 cup oil3 eggs1/2 tsp salt1 1/3 tsp soda1 1/3 tsp baking powder1 1/3 tsp cinnamon 1 1/3 cup flour2 cups grated carrots1/2 cup finely chopped nuts1/2 cup raisinsIcing 4 oz pkg cream cheese2 cups icing sugar1/4 cup butter1 tsp vanillaCombine oil & sugar. Add eggs one at a time,beating after each addition. Sift dry ingredients together and add to first mixture. Add carrots,nuts and raisins. Pour cake into 9x13 inch pan. Bake 1 hours at 300 degrees F.Icing: Cream cheese and butter. Add icing sugar and vanilla. Spread on cake when cooled.
Sex in a Paningredients:
3 tbsp sugar
1C flour
1C hard butter
1C chopped almonds
8oz cream cheese
1C white sugar
1 160z tub cool whip
2 pkg pistachio pudding
2 1/2 cups milk
Mix first 4 ingredients together and press in a 9x13 pan. Bake at 325 for 25-30mins.
Beat the next two ingredients until smooth. Fold in half the cool whip and spread over cool crust.
Beat the remaining ingredients until smooth and thick. Spread over cheese layer. Spread remaining cool whip on.
