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)

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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,

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