Saturday, November 20, 2010

Cranberry Pumpkin Muffins



Ingredients:

2 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup Canned Pumpkin
1 6-ounce package Dried Cranberries
1/2 cup oil
1/4 cup milk
1/4 cup molasses
1 large egg


Directions:

PREHEAT oven to 350° F. Grease or paper-line 12 muffin cups.

COMBINE flour, brown sugar, baking soda, cinnamon, nutmeg and salt in medium bowl. Combine pumpkin, sweetened dried cranberries, vegetable oil, milk, molasses and egg in separate medium bowl. Add to flour mixture, mixing just until the dry ingredients are moist. Spoon batter into prepared muffin cup, filling 2/3 full.

BAKE for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire rack to cool slightly.

Friday, November 19, 2010

Cookies & Cream Fudge


This is a great alternative to traditional fudge, yet still will leave you coming back for bite after bite.

Ingredients:

3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 cups (12-oz. pkg.) White Chocolate Morsels
1 jar (7 oz.) marshmallow crème
1/2 cup finely crushed cream-filled chocolate sandwich cookies
1 teaspoon vanilla extract (optional)
1 cup crumbled cream-filled chocolate sandwich cookies


Directions:

LINE 9-inch-square baking pan with foil.

COMBINE sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

STIR in morsels, marshmallow crème, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces. Store in airtight container in refrigerator. .

Thursday, November 18, 2010

Corn Blueberry Muffins



Ingredients:

1 cup yellow corn meal
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup toasted wheat germ
1 1/4 teaspoons baking powder
3/4 cup Evaporated Fat Free Milk
1/4 cup vegetable oil
1/4 cup plain fat free yogurt
1 large egg
1 large egg white
1 cup fresh or frozen blueberries


Directions:

PREHEAT oven to 400° F. Grease or paper-line 12 muffin cups.

COMBINE corn meal, flour, sugar, wheat germ and baking powder in large bowl. Combine evaporated milk, oil, yogurt, egg and egg white in small bowl; stir until blended. Add to corn meal mixture, stirring just until moistened. Gently fold in blueberries. Spoon batter into prepared muffin cups, filling three-fourths full.

BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes; remove to wire rack to cool slightly. Serve warm.

Wednesday, November 17, 2010

Butterscotch Haystacks


Ingredients:

1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 can (8.5 oz.) or 2 cans (5 oz. each) chow mein noodles
3 1/2 cups miniature marshmallows


Directions:

LINE trays with wax paper.

MICROWAVE morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter until well blended. Add chow mein noodles and marshmallows; toss until all ingredients are coated. Drop by rounded tablespoon onto prepared trays. Refrigerate until ready to serve.

DOUBLE BOILER METHOD:
PLACE morsels in top of double boiler over hot (not boiling) water. Do not cover. When most of the morsels are shiny, stir just until melted. (Prevent water from coming in contact with morsels.) Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.

Tuesday, November 16, 2010

Fudge



Ingredients:

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract


Directions:

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

Monday, November 15, 2010

Soft Cinnamon and Sugar Pretzels



Ingredients:

1/4 cup plus 3 tablespoons granulated sugar, divided
1/2 teaspoon ground cinnamon
1 packet (1/4 oz.) rapid-rising yeast
1 1/4 cups (110° to 115° F) warm water
4 1/2 cups plus extra for kneading all-purpose flour
3/4 cup dry Instant Nonfat Dry Milk
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, melted, divided


Directions:

GREASE 2 large baking sheets. Combine 1/4 cup granulated sugar and cinnamon in small bowl; set aside.

STIR yeast into warm water in small bowl. Combine flour, dry milk, remaining 3 tablespoons sugar and salt in large bowl. Add 1/2 cup butter and yeast mixture into flour mixture. Stir until blended and sticky dough is formed.

PLACE dough on lightly floured surface; knead for 6 to 8 minutes, until dough is smooth and elastic, adding additional flour as necessary. Cut into 24 pieces. While working with dough, keep covered with plastic wrap. Roll each piece into a 16-inch long rope. To form pretzels, make a U-shape with the rope. Holding the ends of the rope, cross them over each other and press onto the bottom of the U and place on prepared baking sheets. Press ends of pretzel into pretzel dough. Brush with remaining 1/4 cup butter. Sprinkle with cinnamon-sugar mixture. Allow to rise in warm place for 15 minutes or until risen slightly.

PREHEAT oven to 375° F.

BAKE for 18 to 20 minutes or until golden brown. Remove from baking sheets to wir racks. Serve warm. Store remaining tightly covered.

Sunday, November 14, 2010

Pumpkin Crème Caramel


Made with pumpkin and featuring a layer of delicious caramel, this flan-like custard has a hint of orange and is a favorite recipe to share with friends and family.


Ingredients:

3/4 cup granulated sugar
2 tablespoons water
1/4 teaspoon fresh lemon juice
1 can (12 fluid ounces) Evaporated Lowfat 2% Milk
3/4 cup packed dark brown sugar
1/2 cup Canned Pumpkin
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon finely grated orange peel


Directions:

PREHEAT oven to 325° F. Place six 6-ounce ramekins in 13 x 9-inch baking pan.

PLACE granulated sugar, water and lemon juice in medium saucepan; bring to gentle boil over medium-high heat. Continue to cook for 6 minutes or until syrup turns from clear to golden, swirling pan gently. Continue to cook for another 2 minutes or until honey-caramel in color. Immediately pour caramel evenly into each ramekin. Cool for about 15 minutes or until caramel has hardened.

PLACE evaporated milk and brown sugar in medium saucepan; bring to a gentle boil over medium heat. Cook, stirring frequently, until sugar is dissolved.

WHISK together pumpkin, eggs, egg yolk, vanilla extract and orange peel in medium bowl until well combined. Slowly whisk hot evaporated milk mixture into egg mixture. Strain the custard into a glass measuring cup (this will guarantee a velvety-smooth texture).

POUR mixture into prepared ramekins. Add enough hot water to the baking pan to reach halfway up the ramekins.

BAKE for 55 minutes or until custard is just set (centers should be slightly wobbly). Transfer ramekins to a wire rack; cool until cool enough to cover and refrigerate. Refrigerate for 3 hours or until completely cold. To serve, run knife around inside perimeter of ramekins; invert onto plates.

Saturday, November 13, 2010

Pumpkin Cheesecake


Ingredients:

CRUST:
2 cups graham cracker crumbs (from 14 graham crackers)
2 tablespoons granulated sugar
1/2 cup (1 stick) unsalted butter, melted

FILLING:
1 .25-ounce envelope unflavored gelatin
1 8-ounce bar cream cheese, at room temperature
1 15-ounce can pumpkin puree
1 cup sour cream
3/4 cup granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract


Directions:

1.Make the crust: Heat oven to 400° F. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool.

2.Make the filling: sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.

3.Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.

4.Chill: Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days. Enjoy!

Wednesday, November 10, 2010

Apple Gingerbread Cake


Delicious and easy. Add apples and a crumb topping to a packaged gingerbread cake mix for a speedy treat.


Ingredients:

1 (14.5 ounce) package gingerbread cake mix
1 1/4 cups water
1 egg
1 cup chopped, peeled apple
1/2 cup chopped pecans
2 tablespoons brown sugar


Directions:

1. In a large mixing bowl, beat the cake mix, water and egg until combined. Add apple; stir to combine. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Combine the pecans and brown sugar; sprinkle over the top.

2. Bake at 350 degrees F for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Tuesday, November 2, 2010

Apple Spice Snack Cake


Simple, moist, and delicious.


Ingredients:

1 (18.25 ounce) package spice cake mix
1 (21 ounce) can apple pie filling
2 eggs
2 tablespoons vegetable oil


Directions:

1. In a mixing bowl, combine all ingredients. beat on medium speed for 2 minutes. Pour into a greased 13-in.x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.