Friday, May 18, 2007

Pumpkin Streusel Muffins

Thanks, Heather!!

In large mixing bowl, mix together:

2 cups pumpkin
4 eggs
2 cups sugar ( I use raw sugar)
3/4 cup oil (canola, vegetable, etc.)
In separate container, mix together dry ingredients:
2 T cinnamon
1 t salt
3 1/2 cups flour
2 T baking powder
1/2 t baking soda
Now add dry ingredients to wet ingredients alternating with:
1 1/2 cups milk (I use soy milk...dairy allergies, or you can use water)
Once ingredients are mixed, pour into greased muffin tins, then mix together:
3/4 cup brown sugar (I use raw sugar)
1 t cinnamon
1/3 cup flour
Cut 2-3 T butter or margarine into dry mixture & sprinkle 1/2 t onto each muffin.

Bake at 350*F for 25-30 minutes or until toothpick comes out clean. Mini muffins will take less time.This is a very large recipe. For me, it usually makes 24 muffins and one 8-9 inch cake (pan is greased and floured). It could probably be poured into a bread pan as well. There will be enough streusel topping to put on the bread or cake. Enjoy! Heather (O;


Banana Bread Muffins

This is from Heather at Running To The Cross. Thanks, Heather!

In a large mixing bowl, cream together:
1 stick butter or margarine
1 cup sugar
Then add:
3 T milk with 1/2 t vinegar to sour
1 egg, beaten
1 t vanilla
Mix together & add to mixture:
1 cup mashed banana (about 2 bananas)
1/2 t baking soda
Mix together & add to mixture:
1 3/4 - 2 cups flour
1 t baking powder
1/2 cup chopped nuts (optional)
1/2 t salt

Mix well. Makes 1 large loaf or 2 small loaves or pour into greased muffin tins. Bake in a preheated 350*F oven for 40-45minutes (or 20-25 minutes for muffins) or until toothpick inserted in center comes out clean.

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Tuesday, May 15, 2007

Pastel de Tres Leches

1 1/2 cups all- purpose flour
2 teaspoons baking powder
4 eggs, separated
1 1/2 cups sugar
1/2 cup milk
This is the cake part.

Three milk topping
1 can evaporated milk, (12ounce)
1 can sweetened condensed milk (14 ounce)
1 cup each: milk and sour cream

Whipping Cream Topping
2 cups whiping cream
1 Tablespoon sugar
1 teaspoon vanilla or almond extract

Preheat oven to 350 degrees. Grease and flour a 13x9x2 inch baking pan. Sift flour with baking powder. In large bowl with clean beaters, beat egg whites until fluffy. Add sugar gradually, beating to form stiff peaks. Add yolks, one at a time. Fold in flour mixture and milk, mix well but don't beat. Pour batter into prepared pan and bake until edges are golden brown, about 30 to 35 minutes. Remove from oven, let cool on rack. Prepare Three Milk Topping ( Combine milks and sour cream, do not beat.) Pour topping over cake and let sit until all mixture is absorbed, 20 to 30 minutes. Prepare Whipped Cream Topping (Chill cream, bowl and beaters thoroughly. Beat cream with electric mixer until it begins to thicken. Gradually add sugar and vanilla and beat until stiff peaks form and refrigerate. Before serving, cover top and sides of cake with Whipped Cream Topping. Cut into squares and serve.


Rhubarb Coffee Cake

YIELD: 12 servings

1/2 cup butter or margarine, softened
1-1/2 cups sugar
1 egg
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 cups sliced fresh or frozen rhubarb, thawed and drained
1 teaspoon vanilla extract
1 cup packed brown sugar
1/2 cup chopped walnuts

1 cup sugar
1/2 cup butter or margarine
3 tablespoons milk
1 teaspoon vanilla extract

In a mixing bowl, cream butter and sugar. Beat in egg. Combine flour, baking soda and salt; add alternately to the creamed mixture with buttermilk. Mix well. Stir in rhubarb and vanilla. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with brown sugar and nuts. Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, in saucepan, combine the sugar, butter and milk; bring to a boil. Remove from the heat and stir in vanilla. Pour over hot cake. Serve immediately.


Rhubarb Nut Muffins

1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/3 cup vegetable oil
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup diced fresh or frozen rhubarb
1/2 cup chopped walnuts

1/4 cup packed brown sugar
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon

15 min.
20 min.
35 min.

In a large bowl, combine flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, oil, buttermilk and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: about 10 muffins.

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