Pumpkin Muffins
Pumpkin Muffins
Yield 24 muffins
3 cups all purpose flour
1 tsp pumpkin pie spice
2 tsp baking powder
1 tsp baking soda
½ cup chilled butter, cubed
Zest of 1 orange
1 cup pumpkin puree (not pumpkin pie filling)
2 cups granulated sugar
4 large eggs
1 tsp vanilla
½ cup water
Topping: 1 tbsp
granulated sugar, ¼ tsp nutmeg
Preheat oven to 365 degrees.
Grease bottoms only of 12 muffin cups or line with paper baking cups.
Sift together all purpose flour, pie spice, baking powder,
baking soda. Using a pastry blender or finger, cut-in chilled cubed butter into
flour mixture. Add orange zest. In a
separate bowl, combine pumpkin puree, granulated sugar, 4 large eggs, vanilla,
and water. Add flour mixture to pumpkin
mixture. Batter will be lumpy. Fill prepared muffin tin with batter 2/3 full.
Sprinkle with sugar topping.
Bake for 18 minutes.
*****I added raisins, shredded carrots, and pecans
Dark
chocolate cupcake
with
chocolate chip cookie dough icing
Cookie Dough Icing
Yield Icing for 24
cupcakes
1 package cream cheese (8oz), softened
½ cup butter,
softened
6 cups powdered
sugar
2 tbsp milk
1 tbsp vanilla
4 tbsp brown sugar
1 cup miniature semisweet chocolate chips
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Beat together softened cream cheese and butter in large
mixing bowl or freestanding mixer with paddle attachment, until well blended. Gradually, add powdered sugar 2 cups at a time,
until well blended.
Add milk, vanilla, and brown sugar. Stir in chocolate chips.
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| Printable Version |
EASY SLIDERS
Easy Sliders
Yield 24 Patties
3 lbs ground meat
Seasoning salt
Kosher salt
Pepper
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Line a 13 in x 18 in jellyroll pan with plastic wrap. In the
center of the pan, place ground meat on plastic. Cover with another piece of
plastic on top of meat. Using your hands press the meat to the edges of the
pan. The meat should be uniform
thickness to allow for even cooking. Uncover
meat. Season with seasoning salt, kosher salt, and pepper. Using chef knife cut
meat into 24 equal sections. Use a
spatula to remove the meat from the pan for cooking. Grill for 3 minutes on
each side.
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| Printable Version |
Fried Cabbage
Fried Cabbage
Yield 6 servings
½ lb diced bacon
½ small onion diced
1 head of shredded green cabbage
2 ice cubes
½ tsp dill weed
1 cup chicken broth
Pinch of sugar
Salt and pepper to taste
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Helpful Hints
Link for shredded
cabbage:
How to find dill
weed:
Spice section of grocery store
Substitutions:
Diced Onion -> Powdered Onion
Dill Weed -> Juice from dill pickles, increase sugar
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Sautee and brown bacon in a dutch oven or sautee pan with
high sides. Add onions. Cook until
translucent. Add shredded cabbage and ice cubes. Cover with lid or foil and
cook on medium low heat for 7 to 10 minutes. Cabbage should be translucent and
tender. Remove lid, add dill weed and chicken broth. Raise temperature to medium high heat. Add
sugar, salt, and pepper before serving.
Cookie Dough Scones
Cookie Dough Scones
Yield 8 scones
2 cups biscuit mix
Dash of cinnamon
3 tbsp light brown sugar
½ cup miniature chocolate chip
1/3 cup milk
1 egg, beaten
2 tbsp melted butter
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Cookie Dough Icing
1/3 cup light brown sugar
½ cup confectioner’s sugar
1/3 cup milk
2 tbsp melted butter
1 tsp vanilla extract
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Chocolate Chip Scones
Preheat oven to 425°. Prepare a cookie sheet with vegetable oil. In medium bowl, combine first four ingredients. Add milk, egg, and melted butter. Stir together. Dough will be sticky. Turn dough out onto a lightly floured surface, and knead 5 or 6 times. Roll into 12 inch log. Flatten into a 1 inch thick rectangle. Cut into triangles, alternating the direction of the knife. Place on cookie sheet.
Bake at 425° for 9 minutes or until toothpick inserted in center comes out clean. Cool before icing.
Cookie Dough Icing
In a small bowl, combine brown sugar and confectioner’s sugar. Add milk and stir. Add melted butter and vanilla extract and stir. Drizzle over cooled scones.
Variations:
Lemon Poppy Seed Scones:
Replace chocolate chips with zest of one lemon and 2 teaspoons of poppy seeds.
Icing: Stir together 1 cup confectioner’s sugar, 1 teaspoon lemon juice, and 1 teaspoon water. Drizzle over scones.
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