Bok Bok Popovers

Ingridients

1 (8 ounce) package cream cheese

6 skinless, boneless chicken breast halves - cooked

1 tablespoon sesame seeds

1/4 teaspoon dried parsley

1 tablespoon minced onion

1 (8 ounce) package refrigerated crescent rolls

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl combine the cream cheese, chicken, sesame seeds, parsley and onion. Mix well.

Open package of crescent rolls. DO NOT divide them into triangles as you usually would! Keep every 2 triangles together, forming 4 squares. Pinch the 'seam' in the middle of each square closed and pat each one out into a larger square. Put a spoonful of the chicken mixture in the center of each square. Fold the corners up into the center, layering like flower petals so that the roll is kind of sealed. Repeat with all 4 squares.

Place popovers on a lightly greased cookie sheet and bake in the preheated oven until golden brown.

Gingerbread III

Ingridients

1 1/2 cups all-purpose flour

3/4 teaspoon ground ginger

3/4 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup shortening

1/4 cup packed brown sugar

1 egg

1/2 cup light molasses

1/2 cup boiling water

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, ginger, cinnamon, baking powder, baking soda and salt. Set aside.

In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in the egg and molasses. Add flour mixture and water. Beat until smooth.

Pour batter into pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and serve warm.

Strawberry Muffins

Ingridients

1/4 cup canola oil

1/2 cup milk

1 egg

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup white sugar

1 3/4 cups all-purpose flour

1 cup chopped strawberries

Directions

Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.

In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.

Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

Aunt Blanche's Blueberry Muffins

Ingridients

1/2 cup butter

2 cups all-purpose flour

1 1/4 cups white sugar

2 eggs

1/2 cup milk

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups fresh blueberries

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside.

Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.

Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Blueberry Muffins II

Ingridients

1/2 cup butter

1 1/4 cups white sugar

2 eggs

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup milk

2 1/2 cups fresh blueberries

1/4 cup white sugar

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin pans or use paper liners.

In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time and mix in.

Mix flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries.

Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar. Bake at 375 degrees F (190 degrees C) for 30 minutes. Remove from oven and wait 20 minutes to remove from pans.

Eggless Whole Wheat Muffins

Ingridients

2 cups whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons white sugar

1 cup sour cream

Directions

Preheat oven to 400 degrees F (200 degrees C), grease and flour muffin tins, or use paper liners.

Sift flour. Add soda, salt and sugar, then sift again.

Add sour cream. Stir only enough to mix ingredients.

Drop by spoonfuls into muffin tins. Bake at 400 degrees F (200 degrees C) for 25 minutes.

Cranberry Muffins

Ingridients

1 1/2 cups all-purpose flour

3 teaspoons baking powder

1/4 teaspoon salt

1/4 cup white sugar

1/4 cup vegetable oil

1 egg, beaten

1 cup orange juice

1 tablespoon orange zest

1 1/2 cups chopped cranberries

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan, or use paper liners.

Sift together flour, salt and baking powder. Set aside.

Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest.

Add flour mixture and stir just until mixed. Fold in cranberries.

Fill greased muffin pans 2/3 full. Bake at 400 degrees F (200 degrees C) for 20-25 minutes.

Sourdough Starter

Ingridients

1 (.25 ounce) package active dry yeast

2 cups warm water

2 cups all-purpose flour

Directions

In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely.

Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on occasionally.

When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over. Keep it in the refrigerator, covered until ready to bake.

When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age, they used to be passed down generation to generation!

Use this starter to make the Sourdough Chocolate Cranberry Cake, and the Sourdough Chocolate Cake.

Funnel Cakes IV

Ingridients

1/2 teaspoon salt

2 teaspoons baking powder

3 2/3 cups all-purpose flour

3 eggs

1/4 cup white sugar

2 cups milk

1 quart vegetable oil for frying, or as needed

2 tablespoons confectioners' sugar, or as needed

Directions

Prep 10 m

Cook 10 m

Ready In 20 m

Mix salt, baking powder, and half the flour in a bowl. Set aside.

Cream eggs, sugar, and milk in a large bowl. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency. Batter will be thin enough to run through a funnel.

Heat the oil to 375 degrees F (190 degrees C) in an 8-inch skillet.

Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar.

Butter Tart Muffins with Raisins

Ingridients

1 1/2 cups raisins

3/4 cup white sugar

1/2 cup butter, cut into pieces

2 eggs

1/2 cup milk

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

salt to taste

1/2 cup chopped walnuts

1/4 cup corn syrup

Directions

Place raisins, sugar, butter, slightly beaten eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until mixture is hot, slightly thickened, and just beginning to bubble. Cool slightly, uncovered, in the refrigerator.

Stir flour with baking powder, baking soda, and salt in a large mixing bowl. Make a well in centre, and pour in warm raisin mixture; stir just until combined. Stir in nuts until evenly mixed. Spoon batter into greased muffin cups.

Bake in center of oven at 350 degrees F (190 degrees C) until golden, about 15 to 17 minutes. Remove from oven, and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in pan for 10 minutes, then remove to a rack. Serve warm.

Maple Walnut Muffins

Ingridients

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup butter, softened

1/2 cup packed brown sugar

1/2 cup real maple syrup

2 eggs

3/4 cup milk

1/2 cup chopped walnuts

Directions

Preheat oven to 375 degrees F (190 degrees C). Line muffin pan with paper baking cups.

Sift the flour, baking powder, and salt together and set aside.

Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the eggs and beat until well blended. Add the flour mixture alternately with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full.

Bake at 375 degrees F (190 degrees C) for 20 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely.

Oat Bran Muffins

Ingridients

1/2 cup dark brown sugar

1 1/2 cups oat bran

1 1/2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon salt

2 eggs

1 cup chilled applesauce

4 tablespoons vegetable oil

Directions

Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.

Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.

Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.

VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.

Orange Oatmeal Muffins

Ingridients

1 cup rolled oats

1/2 cup orange juice

1/2 cup boiling water

1/2 cup butter

1/2 cup packed brown sugar

1/3 cup white sugar

2 eggs, lightly beaten

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 teaspoon vanilla extract

1 cup raisins (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease or paper-line muffin pans.

In a small bowl soak oats in orange juice and water for 15 minutes.

In a large bowl cream together butter or margarine and sugars. Beat in eggs and oat mixture.

In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in vanilla and raisins. Spoon batter into prepared muffin pans, filling 2/3 full.

Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes.

Chocolate Cake Doughnuts

Ingridients

1 1/2 cups white sugar

1 teaspoon baking soda

2 eggs

1/2 teaspoon salt

4 tablespoons butter

3 (1 ounce) squares unsweetened chocolate

1 1/2 teaspoons vanilla extract

1 cup buttermilk

3 1/2 cups all-purpose flour

3 teaspoons baking powder

1 cup confectioners' sugar

1 egg white

1/2 teaspoon vanilla extract

1 quart vegetable oil for frying

Directions

All the ingredients should be at room temperature (70 degrees F). Beat the sugar and eggs together until creamy and lemon colored.

Melt the butter and chocolate together in a small saucepan over low heat. Beat into the sugar and egg mixture.

In a separate bowl combine the vanilla and buttermilk. Stir into the sugar mixture.

Combine the flour, baking powder, baking soda, and salt in a large bowl. Stir into the liquid mixture. Chill the dough slightly to make it easier to handle.

Roll out half the dough on a lightly floured board to a 1/2 inch thickness. Cut into doughnuts. Allow the cut doughnuts to dry for 10 minutes.

Heat 2 inches of oil to 370 degrees F (185 degrees C) in a large skillet. The dough should be at room temperature before frying. Dip a metal pancake turner into the hot oil each time before using it to move or turn a doughnut. Transfer the doughnuts to the skillet, one every 15 seconds. Fry each doughnut about 90 seconds per side. Remove the doughnuts and drain on paper towels. Repeat with the remaining dough.

To make the icing: Beat the sugar, egg white, and vanilla together until smooth. Drizzle onto the doughnuts after they have cooled.

Pumpkin Chocolate Chip Muffins

Ingridients

3/4 cup white sugar

1/4 cup vegetable oil

2 eggs

3/4 cup canned pumpkin

1/4 cup water

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup semisweet chocolate chips

Directions

Prep 10 m

Cook 20 m

Ready In 30 m

Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.

Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.

Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

Whole Wheat Muffins

Ingridients

1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup white sugar

3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1/3 cup vegetable oil

1 egg

Directions

Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.

In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Sugar-Coated Muffins

Ingridients

2 cups all-purpose flour

1/2 cup white sugar

3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1/3 cup vegetable oil

1 egg

2 tablespoons melted butter

1/4 cup white sugar

1/2 teaspoon ground cinnamon

Directions

Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.

In a medium bowl, combine flour, 1/2 cup sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Brush tops of hot muffins with 2 tablespoons melted butter. Dip in mixture of 1/4 cup sugar and 1/2 teaspoon cinnamon. Serve warm.

Streusel-Topped Muffins

Ingridients

2 cups all-purpose flour

1/2 cup white sugar

3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1/3 cup vegetable oil

1 egg

1/4 cup packed brown sugar

1 tablespoon butter, softened

1/2 teaspoon ground cinnamon

1/4 cup chopped walnuts

Directions

Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.

In a medium bowl, combine flour, 1/2 cup white sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

Fill cups 2/3 full. In small bowl, blend 1/4 cup firmly packed brown sugar, 1 tablespoon butter (softened), 1/2 teaspoon cinnamon and 1/4 cup chopped nuts or flaked coconut with fork until crumbly. Sprinkle over muffins before baking.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Orange Muffins

Ingridients

2 cups all-purpose flour

1/2 cup white sugar

3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup orange juice

1/3 cup vegetable oil

1 egg

1 tablespoon orange zest

Directions

Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.

In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Lemon Muffins

Ingridients

2 cups all-purpose flour

1/2 cup white sugar

3 teaspoons baking powder

1 tablespoon grated lemon zest

1/2 teaspoon salt

3/4 cup milk

1/3 cup vegetable oil

1 egg

Directions

Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.

In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.