Positive Attitudes With A Baking Twist

Posts tagged ‘Recipe’

Mixed Berry Cake Or Muffins

Measuring Spoons   Mixed Berry Cake or Muffins

I also make this with a sugar substitute and gluten-free with Pamela’s Gluten Free Baking and Pancake Mix, please read package directions.  If you are using a sugar substitute be sure to start off with a small amount and taste test the batter to add more, you can always add but not take away.

Please remember to use Vanilla Extract for the best taste.

Leave 1 stick unsalted butter out for a 1/2 hour to soften.  Room temperature for half and half, and eggs.

Bake at 350 Degrees, times will vary.

In a separate bowl sift these dry ingredients.

1 ¾  Cups Unbleached Flour OR Gluten Free Mix

1 ¾  teaspoons  Baking Powder (Omit if using above g.f. mix)

¼  teaspoon Salt (Omit if using above g.f. mix)

In an electric mixer bowl cream butter and sugar (Sugar substitute)

1 stick unsalted butter

1 Cup sugar

Once they are creamed turn off mixer and add:

2 Large Eggs

1 teaspoon Vanilla Extract

Mix until blended in.  Turn off mixer and add:

1/2 Cup  Half and Half

1 Tablespoon Sour Cream

2 Tablespoons Agave Nectar

Add dry ingredients slowly

Mix until well blended. Then add:

1 Cup of frozen mixed berries, mix in well

Once it is well blended (mixed) turn off and let rest for 1 to 2 minutes.  Then you are ready to fill the cake/muffin tins.

Let cool and frost with your favorite whipped cream or cream cheese icing.

Enjoy this summer treat.  Jay

(This recipe has also been posted as a page)

Lori’s Pumpkin Cookies

This pumpkin cookie recipe is by Lori Di Nardi.  Thank you for sharing your recipe!  Jay                                                               Her blog is: www.loreezlane.wordpress.com

Pumpkins Cookies
1 cup sugar
1 cup canned pumpkin
½ cup shortening (margarine)
1 tablespoon grated orange peel
2 cups all-purpose or whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼  teaspoon salt
½ cup raisins (optional, I don’t use them)
½ cup chopped walnuts (optional, I do use them)
Light Brown Glaze (recipe below)

Heat oven to 375. Mix sugar, pumpkin, shortening and orange peel. Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in raisins and nuts if used.

Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet; cool.

(Note: ½ cup semisweet chocolate chip cookies can be used in place of raisins.)

Drizzle Light Brown Glaze over top of each cookie.

LIGHT BROWN GLAZE
¼ cup margarine
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 teaspoons milk

Heat margarine in 1 ½ quart saucepan over medium heat until delicate brown. Stir in powdered sugar and vanilla. Stir in 1 teaspoon of milk until smooth. If not smooth enough use 2nd teaspoon. Drizzle over cookies.

Your Favorite Dish

   Do you have a favorite side dish or sweet (dessert)  for the holidays that you make? 

If you would like to share the recipe please send it to PCA and I will publish it on the blog, with your name.

Thank you for your sharing your recipes!  Jay

 

Pumpkin Pie Filling

Pumpkin Pie Filling

In a small dish sift & set aside:

1/2 teaspoon Cinnamon

1/4 teaspoon Ginger

1/4 teaspoon Nutmeg

1/8 teaspoon Ground Cloves

1/2 teaspoon Salt

In an electric mixer bowl:

1 Egg

1/2 cup Sugar

Mix well

Add to mix:

1 15 ounce can Pumpkin Puree

2 Tablespoons Agave Nectar

Mix until blended.

Add:

1/2 cup Half & Half

1/2 cup Heavy Cream

Add Dry Ingredients and mix until well blended. 

Your pie filling is now ready.

Enjoy,

  Jay

Easy Cresent Roll Recipe

Sweet Crescent Roll Recipe

If you would like to have crescent rolls for a breakfast sweet, take rolls out of the can unfold, sprinkle lightly with sugar and cinnamon.  Roll up and bake according to directions. Use parchment paper as a liner, it is easier to get the crescent rolls off the baking sheet.   Good with a cup of coffee, tea or glass of milk.  

Are you daring?  This is a way to dress up crescent rolls when you have a brunch or special breakfast.   Take a small amount of a good baking chocolate, break into pieces, put a couple of pieces at the wide end of the dough roll up and bake. Viola, chocolate crescent (croissant).  Please use parchment paper liner on your baking sheet, chocolate is sticky.

The baking chocolate I use is Scharffen Berger, 99% cacao dark unsweetened, there is a sweet version.

Enjoy Your Holiday Creations,

Jay

Nut Cookie Recipe

This nut cookie can be made with one of the following nuts; pecans, or walnuts. This recipe is over 90 years old and has been modified.

I have not had a call for gluten free nut cookies, so do  experiment with Pamela’s Gluten Free Baking & Pancake Mix just substitute the same amount as the flour.

If you are using the Gluten Free Mix you will not need to add Baking Powder or Salt

It is a simple recipe with minimal ingredients and no butter.

Bake at 325 degrees for 7-10  minutes or until done, do watch the cookies do not burn.  If the tops are firm to the touch they are done! 

In a small bowl using a fork or small whisk mix and set aside:

1 Large Egg

2 Tablespoons Extra Light Olive Oil

Sift together in electric  mixer bowl:

1 Cup Unbleached Flour

1/2 Cup Sugar

2 teaspoons Baking Powder

1/2 teaspoon Salt

Now Add Egg and Oil mixture to dry ingredients, then add:

2 teaspoons Lemon Juice

1/4 Cup Milk (half and half can be used if you like)

Mix until a soft dough is formed, then add:  

1 Cup of Chopped Nuts of your choosing

Mix well and drop by small spoonfuls on a cookie sheet lined with parchment paper allowing space for spreading.

Jay

Basic Muffin Recipe

Basic Muffin Recipe

I enjoy this Basic Muffin Recipe as it is easy to create a variety of muffins. For Gluten Free I use Pamela’s Gluten Free Baking & Pancake Mix.  If you use Pamela’s mix you do not need to add baking powder or salt.

For the best results use real vanilla extract, lemon extract, almond extract, etc.  Extracts add more depth and flavor to your baked goods.

This recipe will make at least 6 large muffins and at least 12 regular size muffins.  Bake times will vary. 

If you want berry muffins add 1 cup frozen berries after the batter is thoroughly mixed.

Feel free to “tweak” this recipe and make it your own.  If you are on a diet plan you can substitute ingredients as needed. 

If you are using a sugar substitute please add a little at a time and taste test batter, you can always add more. 

Leave butter, eggs and half & half out for at least a half hour at room temperature. Butter needs to be soft.

Pre-heat oven to 350 degrees.

1 3/4 cup  (one and three quarter cups) Unbleached Flour

1 3/4 tsp. (one and three quarter teaspoons) Baking Powder

1/4 tsp. Salt

1 cup Sugar

4 oz. Butter (1 stick)

2 Eggs

1 tsp. Vanilla Extract (for lemon or anyother extract add 1 tsp. along with vanilla) 

1/2 cup Half & Half

In a separate bowl sift flour, baking powder and salt together.  Set to side.

In an electric mixer bowl cream butter and sugar.

Add eggs, vanilla and half & half, mix well.

Turn off mixer and add flour mixture, turn on to low, and mix, scrape down sides of bowl.  Mix throughly until smooth. If you are making a fruit muffin add 1 cup of frozen fruit and mix until well blended.

Gluten Free mix bakes differently so watch closely.

For moistness some people add a tablespoon of sour cream or mayo to the batter.  To smooth out taste some add 1 or 2 tablespoons of agave nectar.  You get to experiment and make it your own.

Enjoy The Muffins,

Are You Kitchen Brave? Part 2 of 2

  

Walking into the kitchen of our mind can be quite a daring experience.  We may stand at the pantry staring blankly at the ingredients before us and wonder, what am I going to use to create a special treat filled with the sweet taste of success.  How many times have we done this at our desk? Sat there and wondered what our next move will be.  It was when we were daring and followed a different path, spiced it up with something new, that we succeeded in our endeavor.

When baking we have a basic recipe.  The basic recipe for us is that we can think.  Thinking of new ways, recipes, for our success and prosperity to be brought into fruition we dared to test the waters and moved forward with our ideas.  

Creating the cake, the icing and the filling, you break a few eggs, add milk, flour and sugar and the rest of your special ingredients which in the end makes an absolutely delicious creation!  The cake is the outward appearance, the icing is your success and the filling your feeling of joy and well-being over what you have accomplished.   Get that glass of ice-cold milk, sit down and enjoy your sweet end product.

When creating a cake, cupcake, or cookie we can deviate from the basic recipe, add our special and unique touch.  For instance, when I make a white cake I add more vanilla extract; if I want to make a lemon cake I add lemon extract, lemon zest and vanilla extract; creativity in the kitchen is a must.  Creativity and imagination in living a life of success and prosperity is part of the basic recipe, add those different ingredients, our special talents and abilities, we make it our own.  Each of us are only limited by our imagination and daring to be different.  We can create a unique sweet sensation that not only has never been done before but also be a success. What is this sweet product?   It is our success and prosperity created in our own mental kitchen and baked in the oven of belief, knowing and acceptance that it is already successfully completed and in our life now. 

As stated before, life like baking can be tweaked.  If a recipe doesn’t come out the way we imagined, we learn from what we did and go back to tweak the recipe by adding or deleting an ingredient.  If our endeavor is not going as planned we need to be flexible enough to tweak it and if necessary toss it out, should have seen what I tossed while creating my recipes, and start all over again with the knowledge we have gained and our willingness to move forward and not be hindered by our mistakes, others remarks or negativity toward our goal(s).

We are the deciding factor in our life. Who and what we allow to influence us, be it in a positive or negative way, as we go forward will either sweeten or sour the end product.

Your success is just that, YOUR SUCCESS attained by YOUR DETERMINATION, YOUR ENTHUSIASM, and YOUR DEFINITENESS OF PURPOSE AND PLAN OF ACTION. 

CREATE AND BAKE A NEW NEVER BEEN SEEN BEFORE SUCCESS FILLED LIFE.  THE INGREDIENTS ARE THERE FOR YOU!  PUT ON THAT APRON AND BEGIN SIFTING THE FLOUR WITH A SONG IN YOUR HEART AND ON YOUR LIPS.  LET YOUR IMAGINATION, YOUR DREAM, YOUR DESIRE BE YOUR CREATIVE MUSES.

Jay     

Are You Kitchen Brave? Part 1 of 2

Are You Kitchen Brave? Part 1 of 2

  

Are you kitchen brave?  Are you brave enough to be you in the kitchen of life?  Are you willing to walk into the kitchen of your mind to experiment and create your own unique recipe for success, prosperity and overall well-being?  Are you ready to break some eggs and mix things up? If so, continue reading and get ready to bake up some new exciting recipes for life.

We are always creating through our cooking, our baking, our thoughts and beliefs. Life has given each of us a mind and every moment of every day we have a variety of thoughts that shape our character.  Our thoughts, beliefs and concepts are the batter and dough of our life, we are forever taking the formless and giving it form.  From the mixing bowl of thought to the oven of life to solidify our creation.  We live in the kitchen of life, the kitchen of personal creation.

Creating recipes in the kitchen are about learning from what works in a recipe and what does not.  Some of our creations don’t turn out the way we planned and we have to go back to the recipe and make changes learning what will work to bring forth our desired creation.  Life is about learning what works for us and what does not.  From this learning experience we can enhance our life in prosperous and successful ways.

If we are truly interested in making our lives more fulfilling and more reflective of a robust and prosperous life then we must step into the kitchen of our mind and begin to create and bake a new way of manifesting the life we want, no more sitting at the kitchen table with a glass of ice cold milk waiting for the cookies to be set in front of us. It is time to be proactive and get our hands covered in flour and roll out the dough, ready the oven and get ourselves in gear.  Get your apron ‘cause this is gonna be one heck of a baking session. 

Basic ideas/inspiration can be gained from; books, quotes, perhaps a platitude or two, or positive affirmations and informative articles which can begin to stir the creative juices. But until we decide to do something with these inspiring pieces we will only have the warm fuzzies and nothing more. Time to utilize our inborn talents and abilities and make the life we dream of and desire. The time has arrived to take action for our own self-improvement, which in turn will affect the world around us in positive ways. Time to get into the kitchen and create the cookie of your dreams!

Get out the electric mixer, flour, eggs, milk, butter, sugar, vanilla extract, baking powder and baking soda, the basics of the recipe.  We all have the basics at our finger tips; the challenge is what we are going to use to make it our own unique recipe. Are we going to use ginger, cinnamon, nutmeg, lemon extract, almond extract, add nuts or poppy seeds?  The combinations are endless and we can create the recipes we desire and if it is not to our liking we can change it up and make it better.  It is merely a batter of mind, no pun intended.  When we have mixed the ingredients together it becomes a batter or dough, to create a cake, a cupcake, a cookie or a jelly roll, perhaps cinnamon buns, the choice is always ours. What do you feel like today?

Part 2 tomorrow.

Are You Kitchen Brave? Part 2 of 2

Lemon Poppy Seed Muffin Recipe

         Hello,

Just wanted to let you know there is a new page for a Lemon Poppy Seed Muffin Recipe.  These muffins can also be made Gluten Free, see the above recipe.

Have a wonderful weekend and enjoy the muffins,

Jay

 

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