Ingredients :
4 eggs
2 cups sugar
2/3 cup oil
4 squares unsweetened chocolate, melted and cooled
2 teaspoons vanilla
1-1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts
Directions :
Beat eggs until thick and lemon colored.
Beat in sugar until well blended.
Stir in oil, chocolate and vanilla.
Blend well.
Sift and add dry ingredients.
Mix well.
Stir in nuts.
Spread in buttered 13-by-9-by-2- inch pan.
Bake at 350 degrees for 25 to 30 minutes.
Cool and frost.
Showing posts with label Baked Goods. Show all posts
Showing posts with label Baked Goods. Show all posts
Wednesday, June 16, 2010
The Best Blueberry Muffins
The blueberry muffin is America's favorite muffin recipe. This easy recipe will produce a tender and light blueberry muffin, as long as you don't over mix the batter.
Yields 18 Blueberry Muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
3 cups cake flour
1 teaspoon baking soda
2 teaspoons baking powder
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 cup sour cream
1 large egg
1/2 cup vegetable oil
2 cups blueberries
1/4 cup sugar to dust tops
18 paper muffin liners
Preparation:
Preheat oven to 350 degrees F.
Sift the flour, baking soda, and baking powder into a large bowl. Add the sugar and salt; mix, and set aside. Whisk all the wet ingredients together in another bowl. Add wet ingredients to the dry mixture and mix with a spatula until just combined. Add blueberries and fold in gently. Don't over mix.
Line the muffin pans with the paper liners. Use an ice cream scoop to fill muffin liners up to a 1/2-inch from the top. Sprinkle the tops with sugar. Bake for 20 minutes, or until golden-brown. As soon as they have cooled enough to handle, remove the muffins from pan.
Yields 18 Blueberry Muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
3 cups cake flour
1 teaspoon baking soda
2 teaspoons baking powder
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 cup sour cream
1 large egg
1/2 cup vegetable oil
2 cups blueberries
1/4 cup sugar to dust tops
18 paper muffin liners
Preparation:
Preheat oven to 350 degrees F.
Sift the flour, baking soda, and baking powder into a large bowl. Add the sugar and salt; mix, and set aside. Whisk all the wet ingredients together in another bowl. Add wet ingredients to the dry mixture and mix with a spatula until just combined. Add blueberries and fold in gently. Don't over mix.
Line the muffin pans with the paper liners. Use an ice cream scoop to fill muffin liners up to a 1/2-inch from the top. Sprinkle the tops with sugar. Bake for 20 minutes, or until golden-brown. As soon as they have cooled enough to handle, remove the muffins from pan.
RESTAURANT STYLE CHEESE BISCUITS
INGREDIENTS:
1 teaspoon garlic salt or powder
1 tablespoon parsley flakes
1 teaspoon Italian seasonings
2 cups Bisquick
1/2 cup cold water (or gingerale)
3/4 cup sharp cheddar cheese, grated
1/2 c Butter
DIRECTIONS:
Preheat oven to 450 degrees. Mix Bisquick, water and cheese.
Drop by large spoonfuls onto greased baking sheet. Bake for 8-10
minutes. After baking, (while hot) brush on melted butter or
margarine mixed with garlic powder, parsley flakes and Italian
seasoning (a little seasoning goes a long way.) Serve hot.
YIELD: 12 biscuits
Categories: Breads
1 teaspoon garlic salt or powder
1 tablespoon parsley flakes
1 teaspoon Italian seasonings
2 cups Bisquick
1/2 cup cold water (or gingerale)
3/4 cup sharp cheddar cheese, grated
1/2 c Butter
DIRECTIONS:
Preheat oven to 450 degrees. Mix Bisquick, water and cheese.
Drop by large spoonfuls onto greased baking sheet. Bake for 8-10
minutes. After baking, (while hot) brush on melted butter or
margarine mixed with garlic powder, parsley flakes and Italian
seasoning (a little seasoning goes a long way.) Serve hot.
YIELD: 12 biscuits
Categories: Breads
Rum Raisin Bread Pudding
Recipe courtesy The Neelys
Prep Time:10 minInactive Prep Time:30 minCook Time:50 minLevel:
EasyServes:
8 to 10 servings. Ingredients
•3 cups milk
•3 tablespoons butter
•1 teaspoons vanilla extract
•1 teaspoons ground cinnamon
•3/4 cup packed brown sugar
•3 tablespoons rum
•1/2 cup raisins
•7 (1/2-inch) slices brioche bread, cubed or torn
•4 eggs, beaten
Directions
Preheat oven to 350 degrees F.
In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.
Prep Time:10 minInactive Prep Time:30 minCook Time:50 minLevel:
EasyServes:
8 to 10 servings. Ingredients
•3 cups milk
•3 tablespoons butter
•1 teaspoons vanilla extract
•1 teaspoons ground cinnamon
•3/4 cup packed brown sugar
•3 tablespoons rum
•1/2 cup raisins
•7 (1/2-inch) slices brioche bread, cubed or torn
•4 eggs, beaten
Directions
Preheat oven to 350 degrees F.
In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.
Cherries in the Snow Dessert
Hands-On Time: 20 minutes
Total Time: 1 hour and 45 minutes
Servings: Makes 16 to 20 servings.
Rating: 4 stars
Description:
Luscious layers of a cream cheese filling alternate with light-as-air Duncan Hines Angel Food Cake. Crown this Cherries in the Snow Dessert with whipped topping and cherry pie filling--what a masterpiece!
Ingredients
1 pkg Duncan Hines® Angel Food Cake Mix
1 (8 oz) pkg cream cheese
1 cup confectioner' s sugar
1 (12 oz) container frozen non-dairy whipped topping, thawed
1 (21 oz) can cherry pie filling
Baking Instructions
Preheat oven to 350 °F. Prepare, bake and cool cake following package directions. Cut cake into 16 slices.
Combine cream cheese and confectioners' sugar in small bowl. Beat at medium speed with electric mixer until smooth.
To assemble, spread half the whipped topping in bottom of 13x9-inch pan. Arrange 8 cake slices on whipped topping: press lightly. Spread with cream cheese mixture. Arrange remaining cake slices on cream cheese mixture; press lightly. Spread with remaining whipped topping. Spoon cherry pie filling evenly over top. (Pan will be filled to the brim.) Refrigerate for 2 hours or until ready to serve. Cut into squares.
Total Time: 1 hour and 45 minutes
Servings: Makes 16 to 20 servings.
Rating: 4 stars
Description:
Luscious layers of a cream cheese filling alternate with light-as-air Duncan Hines Angel Food Cake. Crown this Cherries in the Snow Dessert with whipped topping and cherry pie filling--what a masterpiece!
Ingredients
1 pkg Duncan Hines® Angel Food Cake Mix
1 (8 oz) pkg cream cheese
1 cup confectioner' s sugar
1 (12 oz) container frozen non-dairy whipped topping, thawed
1 (21 oz) can cherry pie filling
Baking Instructions
Preheat oven to 350 °F. Prepare, bake and cool cake following package directions. Cut cake into 16 slices.
Combine cream cheese and confectioners' sugar in small bowl. Beat at medium speed with electric mixer until smooth.
To assemble, spread half the whipped topping in bottom of 13x9-inch pan. Arrange 8 cake slices on whipped topping: press lightly. Spread with cream cheese mixture. Arrange remaining cake slices on cream cheese mixture; press lightly. Spread with remaining whipped topping. Spoon cherry pie filling evenly over top. (Pan will be filled to the brim.) Refrigerate for 2 hours or until ready to serve. Cut into squares.
Blueberry Streusel Muffins
Ingredients:
1/4 cup butter, softened
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups fresh or frozen blueberries
STREUSEL:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Directions
In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.
Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.
Nutrition Facts: 1 serving (1 each) equals 252 calories, 9 g fat (5 g saturated fat), 41 mg cholesterol, 325 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.
1/4 cup butter, softened
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups fresh or frozen blueberries
STREUSEL:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Directions
In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.
Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.
Nutrition Facts: 1 serving (1 each) equals 252 calories, 9 g fat (5 g saturated fat), 41 mg cholesterol, 325 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.
Upside-Down Cherry Cobbler
Have fun watching the cobbler crust come-up through the cherry mixture as it bakes.
2008 Upside-Down Cherry Cobbler Photo by Carroll Pellegrinelli, licensed to About.com.
Enjoy this recipe for Upside-Down Cherry Cobbler. It's made with canned cherries or with a cherry pie filling option.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
1 cup flour
1-1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted, melted
1/2 cup milk
15 ounce can pitted cherries
Preparation:
Preheat oven to 400 degrees F. Grease 8x8 square or equivalent pan. In a medium bowl with a wire whisk, stir together flour, 1/2 cup sugar, baking powder and salt. Stir in 2 teaspoons melted butter and milk. Combine completely. Pour batter into prepared pan.
Drain canned cherries reserving juice. Add cherries to bowl. Stir in sugar. Heat, not to boiling, 1/2 cherry juice either using microwave or stove. Mix hot juice and 1 teaspoon butter with cherry mixture. Pour mixture over batter in pan. Bake for 40 to 45 minutes. Cobbler crust will rise up through cherry mixture.
Serve with whipped or ice cream. This recipe for Upside-Down Cherry Cobbler Serves 6 - 8.
*Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.
2008 Upside-Down Cherry Cobbler Photo by Carroll Pellegrinelli, licensed to About.com.
Enjoy this recipe for Upside-Down Cherry Cobbler. It's made with canned cherries or with a cherry pie filling option.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
1 cup flour
1-1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted, melted
1/2 cup milk
15 ounce can pitted cherries
Preparation:
Preheat oven to 400 degrees F. Grease 8x8 square or equivalent pan. In a medium bowl with a wire whisk, stir together flour, 1/2 cup sugar, baking powder and salt. Stir in 2 teaspoons melted butter and milk. Combine completely. Pour batter into prepared pan.
Drain canned cherries reserving juice. Add cherries to bowl. Stir in sugar. Heat, not to boiling, 1/2 cherry juice either using microwave or stove. Mix hot juice and 1 teaspoon butter with cherry mixture. Pour mixture over batter in pan. Bake for 40 to 45 minutes. Cobbler crust will rise up through cherry mixture.
Serve with whipped or ice cream. This recipe for Upside-Down Cherry Cobbler Serves 6 - 8.
*Replace canned cherries and 1 cup sugar with 21 ounce can of cherry or other fruit pie filling.
Subscribe to:
Posts (Atom)