I had pumpkin that needed to be used, so searched web and found some muffins that can be frozen at shugarysweets. They are very good even without the glaze..I haven’t tried the glaze yet. I plan to freeze them in two serving per pack. Nothing like a muffin for a quick breakfast.
For the Muffins:
1/2 cup unsalted butter, softened
1 1/2 cup granulated sugar
1 can (15oz) pure pumpkin puree
3 large eggs
2 1/2 cup all-purpose flour
1/2 tsp baking soda
2 tsp baking powder
1 Tbsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp kosher salt
For the Streusel:
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 tsp ground cinnamon
2 Tbsp unsalted butter, melted
1/4 cup toffee bits
For the Glaze:
1 cup powdered sugar
1 tsp maple flavoring
Preheat oven to 350 degrees F. Grease 24 cupcake pans.
In a large mixing bowl, beat the butter and sugar until combined, about two minutes.
Add pumpkin and eggs, beating until blended. Add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg,
cloves and salt. Spoon batter into cupcake tins, dividing evenly (each about 2/3 full).
In a separate bowl, mix streusel ingredients together with a fork. Sprinkle over muffins evenly.
Bake for 17-19 minutes. Remove and cool 10 minutes in pan. Remove from pan to a wire rack.
For the glaze, whisk the powdered sugar, maple and milk together until desired consistency.
In a large bowl add-
1 cup active, bubbly sourdough starter (any hydration level)
1 cups warm water
Beat with a whisk to completely dissolve the sourdough in the water, then add:
3 cups all purpose flour
2 tsp salt
Mix with a wooden spoon until it comes together in a shaggy, wet mass. Scrape the dough into a clean bowl, big enough to let the dough rise to at least double. Cover it with plastic and let it sit at room temperature for about 18 – 24 hours until doubled in size. Dump dough onto a floured board and with floured hands fit into pizza pan. The dough will be soft and you may have to spray it with cooking spray as you work to keep it from sticking to your hands.
Cover with toppings. Bake 425 degrees about 20 minutes.
This cake is so good!
1 box duncan hines butter recipe cake mix (do not use pudding-plus cake mix for this recipe)
16 oz sour cream
18 oz package frozen coconut semi-thawed (3- 6 oz packs)
2 c sugar
1 large 16 oz container cool whip (less 1 cup)
Make cake as directed with real butter in 8 inch pans. Don’t skimp on the real butter..margarine won’t be as good.
Mix sour cream, sugar, and 2 packs (12 oz) of coconut together. Refrigerate as cake cools. Reserve one cup of sour cream mixture for icing. Refrigerate as cake cools.
Split each cooled cake layer in half. Spread the refrigerated sour cream mixtue between each layer and stack.
To ice, add the reserved 1 cup sour cream mixture to about 9 ounces of the cool whip and adjust as needed with remaining cool whip.
You don’t want it too liquid but just enough to stick. Then sprinkle the other 6 ounces of coconut on top and sides patting it in with a spatula.
You must keep this cake refrigerated in an air tight container, like tupperware. Can be kept refrigerated for one week.
Great way to use your overflow of cukes and tomato.
6 Roma Tomato diced
1 large cucumber diced
1 medium onion sliced thin
1/4 cup chopped basil
1/4 cup feta cheese crumbled
2 T Balsmic vinegar
1 T olive oil
sea salt to taste
Mix all together and refrigerate about one hour to serve.
I looked on the web for instruction to make my own gift bags for Christmas. I found a site that had measurment and cutting instructions. I finally decided if I wanted the sizes I needed I would just get a box the right size and loosely wrap the end so the box would fall out and then I could fold it flat like a paper bag.
You do need heavy paper and make sure the pattern is upright. I made one with poor Santa standing on his head, which made good fuel for the woodstove.
They turned out fairly well considering.
Stuffed Marconi Pepper- Mex Style
Recipe By : Sue Edwards
Serving Size : 4
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 each green peppers — Marconi
2 cups chicken broth
1 each chicken breast half without skin — cooked and shredded
1 cup white rice — uncooked
1 cup salsa — home made or commercial
1 teaspoon chili powder
1/2 teaspoon cumin powder
1/2 cup corn kernels
1/2 cup cheddar cheese, lowfat — 2%, shredded
1 cup water
Cut Marconi peppers down side and scoop out seeds. Set aside.
Place 2 cups chicken broth in a medium sauce pan. Add dry rice, salsa, chili powder and cumin. Bring to boil and cover. Reduce heat and simmer 20 minutes.
Add chicken and corn to rice, mix well.
Scoop rice filling mixture into peppers in a covered casserole dish. Sprinkle with cheese and add 1 cup water to bottom of pan.
Cook covered 45 minutes in a 375 degree oven.
Per serving: 314 Calories (kcal); 3g Total Fat; (8% calories from fat); 19g Protein; 54g Carbohydrate; 20mg Cholesterol; 782mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates