3 cups flour
2 1/2 cups sugar
1 teaspoon salt
1 1/2 teaspoon baking powder
1 1/2 cups milk
1 1/3 cups vegetable oil
3 eggs
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
1 1/2 tablespoons poppy seeds
Glaze
3/4 cup powder sugar
1/4 cup orange juice
1/2 teaspoon vanilla
1/2 teaspoon almond extract
Preheat oven to 350 degrees
Whisk together the flour, sugar, salt, and baking powder. Add milk, veggie oil, eggs, extracts, and poppy seeds and beat for 1 minute. Pour batter into 2 loaf pans sprayed with nonstick cooking spray ( I did it the old fashion way by using shortening and flour so i would have NO problems with it sticking).
Bake for 50-60 minutes (I did less, but it might be because I have a gas oven) or until tester comes out clean.
While bread is baking , whisk glaze ingredients together. When bread is done brush on hot bread and allow to cool.
Wednesday, May 25, 2011
Lemon Blossoms
1 yellow cake mix
1 sm instant lemon pudding
4 eggs
3/4 c oil
Glaze
4 c powder sugar (sift)
1/3 c. lemon juice
1 lemon zested
3 T oil
3 T water
Mix together in mixer for 2-3 min. Grease mini muffin tin, the top of pan as well. Put 1 T of cake in each muffin. Bake for 12 min. Make Glaze.
Turn out on towel, dip into glaze, then let it stand.
(these sink in the middle)
OKAY... So I had major problems with these in the mini muffin tins. I made them as bread loaves and they turned out better for me. But if you want to do the mini muffins (which are cute) then I suggest using liners. Even with them some were still hard to get out. It may be different for you but that was my experience.
1 sm instant lemon pudding
4 eggs
3/4 c oil
Glaze
4 c powder sugar (sift)
1/3 c. lemon juice
1 lemon zested
3 T oil
3 T water
Mix together in mixer for 2-3 min. Grease mini muffin tin, the top of pan as well. Put 1 T of cake in each muffin. Bake for 12 min. Make Glaze.
Turn out on towel, dip into glaze, then let it stand.
(these sink in the middle)
OKAY... So I had major problems with these in the mini muffin tins. I made them as bread loaves and they turned out better for me. But if you want to do the mini muffins (which are cute) then I suggest using liners. Even with them some were still hard to get out. It may be different for you but that was my experience.
Banana Bread
1/2 cup butter
1 1/4 cup sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla
1 cup mashed bananas
Mix all. Then add:
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
pinch of salt
Mix. Then add 3/4 cup semi-sweet chocolate chips.
Grease 2 loaf pans. Pour batter equally between the two.
Bake at 325 for 40-50 minutes or until tester comes out clean. Cool for 15 minutes. Remove from pans.
For chocolate drizzle on top. Melt 1/2 cup semi-sweet chocolate chips and 3 tablespoons butter. Put in zip lock baggie and poke a hole in one corner. Drizzle tops of bread!! YUMMM!!!
I love adding way too much of the drizzle on top, but it's my favorite part!
Monday, May 23, 2011
CINNAMON ROLL WAFFLES
nik, for your next Sunday morning!
WAFFLES:
1 3/4 cups all-purpose flour
2 Tablespoons granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 cups buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
CINNAMON TOPPING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon
CREAM CHEESE TOPPING:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
1. Prepare waffles: In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture; set aside.
2. In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened; batter will be slightly lumpy.
3. Preheat a waffle iron and spray with nonstick spray. Pour batter into waffle iron grid and close the lid. Keep waffles warm until ready to serve (a 200 degree oven is perfect).
4. Prepare cinnamon topping: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
5. Prepare cream cheese topping: In a medium, microwave-safe bowl- heat butter and cream cheese for 30 to 60 seconds; just until melted. Stir together until smooth; whisk in powdered sugar and vanilla extract.
6. When ready to serve, place waffle on plate, drizzle cinnamon topping, then drizzle cream cheese topping. Use as much or as little as you’d like.
WAFFLES:
1 3/4 cups all-purpose flour
2 Tablespoons granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 cups buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
CINNAMON TOPPING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon
CREAM CHEESE TOPPING:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
1. Prepare waffles: In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture; set aside.
2. In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened; batter will be slightly lumpy.
3. Preheat a waffle iron and spray with nonstick spray. Pour batter into waffle iron grid and close the lid. Keep waffles warm until ready to serve (a 200 degree oven is perfect).
4. Prepare cinnamon topping: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
5. Prepare cream cheese topping: In a medium, microwave-safe bowl- heat butter and cream cheese for 30 to 60 seconds; just until melted. Stir together until smooth; whisk in powdered sugar and vanilla extract.
6. When ready to serve, place waffle on plate, drizzle cinnamon topping, then drizzle cream cheese topping. Use as much or as little as you’d like.
Monday, May 2, 2011
Pioneer Woman Sheet Cake
Derek and Linds...love ya
Ingredients
* FOR THE CAKE:
* 2 cups Flour
* 2 cups Sugar
* ¼ teaspoons Salt
* 4 Tablespoons (heaping) Cocoa
* 2 sticks Butter
* 1 cup Boiling Water
* ½ cups Buttermilk
* 2 whole Beaten Eggs
* 1 teaspoon Baking Soda
* 1 teaspoon Vanilla
* _____
* FOR FROSTING:
* ½ cups Finely Chopped Pecans
* 1-¾ stick Butter
* 4 Tablespoons (heaping) Cocoa
* 6 Tablespoons Milk
* 1 teaspoon Vanilla
* 1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions
Note: I use an 18×13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
***i never have used the pecans, still delish!***
Ingredients
* FOR THE CAKE:
* 2 cups Flour
* 2 cups Sugar
* ¼ teaspoons Salt
* 4 Tablespoons (heaping) Cocoa
* 2 sticks Butter
* 1 cup Boiling Water
* ½ cups Buttermilk
* 2 whole Beaten Eggs
* 1 teaspoon Baking Soda
* 1 teaspoon Vanilla
* _____
* FOR FROSTING:
* ½ cups Finely Chopped Pecans
* 1-¾ stick Butter
* 4 Tablespoons (heaping) Cocoa
* 6 Tablespoons Milk
* 1 teaspoon Vanilla
* 1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions
Note: I use an 18×13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
***i never have used the pecans, still delish!***
Wednesday, March 9, 2011
Rapid Rolls
3 pkg active yeast (6 and 3/4 tsp)
1/2 c. honey
1/2 c butter, melted
1/2 Tbsp salt
2 eggs, beaten
6-7 c. flour
melted butter for tops
Preheat oven to 400.
In bowl of a stand mixer add yeast, warm water and wait 5 minutes till frothy. Add honey.
On low speed with the paddle attachment, add butter, salt, and eggs. Slowly incorporate flour. Add till dough is no longer sticking to sides of the bowl. Add more flour if still to sticky.
Split dough into 24 pieces and shape. Let rise approx. 20 minutes or until doubled in size.
Brush with additional melted butter.
Bake 25 minutes or until tops are golden brown.
Brush with (yes!more) melted butter.
1/2 c. honey
1/2 c butter, melted
1/2 Tbsp salt
2 eggs, beaten
6-7 c. flour
melted butter for tops
Preheat oven to 400.
In bowl of a stand mixer add yeast, warm water and wait 5 minutes till frothy. Add honey.
On low speed with the paddle attachment, add butter, salt, and eggs. Slowly incorporate flour. Add till dough is no longer sticking to sides of the bowl. Add more flour if still to sticky.
Split dough into 24 pieces and shape. Let rise approx. 20 minutes or until doubled in size.
Brush with additional melted butter.
Bake 25 minutes or until tops are golden brown.
Brush with (yes!more) melted butter.
Tuesday, March 1, 2011
French Breakfast Puffs
7 tablespoons unsalted butter, at room temperature
2/3 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
For the TOPPING:
2/3 cup sugar
1 tablespoon ground cinnamon
6 tablespoons (3/4 stick) unsalted butter, melted
Preheat an oven to 350°F. Grease 12 standard muffin cups with nonstick cooking spray.
To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.
In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.
Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.
To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon (I usually do extra cinnamon because that’s how I like it). Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving.
Makes 12 muffins.
2/3 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
For the TOPPING:
2/3 cup sugar
1 tablespoon ground cinnamon
6 tablespoons (3/4 stick) unsalted butter, melted
Preheat an oven to 350°F. Grease 12 standard muffin cups with nonstick cooking spray.
To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.
In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.
Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.
To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon (I usually do extra cinnamon because that’s how I like it). Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving.
Makes 12 muffins.
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