Easy Blue Berry Muffins

INGREDIENTS
blue berry muff

1/2 cup oat bran

1 cup wheat bran

1/2 cup sour cream

1/2 cup milk

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2/3 cup brown sugar

1/2 teaspoon salt

1 cupfresh blueberries

1/3 cup vegetable oil

1 orange, juiced and zested

1egg

1 teaspoon vanilla extract

 

DIRECTIONS

1.Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2.Combine the oat bran and wheat bran in a large bowl. Stir in sour cream and milk. Allow mixture to stand for 10 minutes. Combine flour, baking powder, baking soda, brown sugar, and salt in a separate bowl. Gently stir blueberries into the flour mixture, carefully coating all the blueberries with flour. Stir vegetable oil, orange juice and zest, egg, and vanilla extract into the bran mixture. Combine flour mixture with the wet ingredients until just blended. Drop batter into lined muffin cups.
3.Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes.

Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

 

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Mama’s Peach Cobbler

This is the simplest peach cobbler one can imagine and so delicious….. Place a scoop of ice cream on top and you are in peaches cobbler heaven…yummy!!

Ingredients

1 cup flour

1 cup milk

1cup of sugar

2 sticks of butter

1large can of peaches

Ice cream

Directions

In the 350* oven I place my casserole dish with the 2 sticks of butter to be melting….

In a separate bowl I pour one cup of flour, one cup of milk and one cup of sugar and stir well until smooth and creamy…..

When the butter melts I pour the can of peaches in and then I pour the mixture all over the peaches. ( No stirring )

Cook until you have a crust on top about 40 minutes.

Serve with a scoop of ice cream!!!! Yummee!!

If you decide you want a cobbler different than peach then I recommend JR Steven’s book  on Cobblers, brown Betty’s,  grunts,  bucklers and many more, …..He has a lot of excellent recipes and they are easy to follow…they are also delicious….click on the imagine below!!!

Double Chocolate Sheet Cake

chocolate cake

Ingredients

  •   1/2 cup butter, softened
  •   2 cups sugar
  •   2 eggs
  •   3 teaspoons vanilla extract
  •   2 cups all-purpose flour
  •   1 teaspoon baking soda
  •   1/2 teaspoon salt
  •   1 cup water
  •   1/2 cup 2% milk
  •   2 ounces unsweetened chocolate, melted and cooled
  •   FROSTING:
  •   1 cup sugar
  •   1/2 cup 2% milk
  •   1/2 cup butter, cubed
     

    2 tablespoons baking cocoa

Directions

  1. In a large bowl, cream butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with water and milk. Beat in chocolate until combined.
  2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. For frosting, in a small saucepan, combine the sugar, milk, butter and cocoa. Bring to a boil; cook and stir for 1 minute. Remove from the heat. Transfer to a bowl; stir occasionally until completely cooled. Beat until smooth; spread over cake. Yield: 24 servings.
  1. This is the easiest and the tastiest cake you have ever tasted. The cake mix is so moist and the frosting so smooth. I tell you it is awesome and very quick. I really enjoy the site where I saw this recipe, Taste Of Home, they have everything you can think of or dream of. Make your friends one on a gloomy day and go over and cheer her up or make it for a shower or birthday(don’t forget the candles) or any time at all… ENJOY!

Read more: http://www.tasteofhome.com/recipes/double-chocolate-sheet-cake#ixzz3BbIqws9g

Strawberry Cream Cheese French Toast

 

Ingredients

Original recipe makes 1 9×13-inch casseroleChange Servings
  • 12 slices home-style white bread, cut into 1-inch cubes, divided
  • 2 (8 ounce) packages cold cream cheese, cut into 1-inch cubes
  • 1 1/2 cups sliced fresh strawberries
  • 2 cups half-and-half
  • 12 large eggs
  • 1/3 cup pure maple syrup
  • Sauce:
  • 1 cup white sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1 cup sliced fresh strawberries
  • 1 tablespoon butter

Directions

  1. Generously grease a 9×13-inch baking dish.
  2. Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
  3. Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
  4. Remove baking dish from refrigerator 45 minutes before baking.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
  7. Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix 1 cup sliced strawberries into the sugar mixture; cook and stir until strawberries are softened, about 10 minutes. Add butter and stir sauce until butter is melted.

Flourless Lemon Almond Cake

Flourless Lemon Almond Cake

Big meals can be so heavy, it’s refreshing to have a dessert that is relatively light, like this flourless lemon almond cake. This is a classic cake recipe, if I’m not mistaken, from southern Spain. The basic ingredients are simply almond flour (finely ground blanched almonds), eggs, sugar, and lemon zest. No butter or wheat flour. The cake behaves a bit like a soufflé in that it gets most of its rise from the eggs in the batter, and then gently falls as it settles. I’ve included a bit of baking powder to help the cake maintain a bit more structure as it cools. The result is a light and tender crumb, softly sweet and lemony. You could easily twirl some raspberry sauce around it, or add a dollop of whipped cream. Enjoy!

  • Prep time: 20 minutes
  • Cook time: 40 minutes
It helps to separate the eggs first, while they are cold, and then let them sit to come to room temperature as you prep the other ingredients. Eggs are easier to separate when cold, and they perform better as leavening agents when at room temperature. When whipping egg whites, make sure your equipment is perfectly clean. Any fat (or even bits of egg yolk in the whites) can keep the egg whites from properly whipping up.

Ingredients

  • 4 eggs, separated into 4 egg yolks and 4 egg whites, room temperature
  • 2 Tbsp lemon zest, packed
  • 1/4 teaspoon ground cardamom
  • 1/2 cup (100 g) white sugar, divided 1/4 cup (50 g) and 1/4 cup (50 g)
  • 1 1/2 cup (170 g) finely ground almond flour*
  • 1 teaspoon baking powder (make sure your baking powder is fresh!)
  • 1 teaspoon white or cider vinegar
  • Pinch of salt
  • Powdered sugar for sprinkling

* If almond flour is not available at your market, you can grind up blanched, slivered almonds in a food processor until finely ground. I would start with a little more than 1 1/3 cups, perhaps 1 1/2 cups. Our local Whole Foods carries a Bob’s Red Mill brand of finely ground almond flour which is what we used for this recipe.

Method

1 Preheat the oven to 350°F (175 °C). Place a round of parchment paper on the bottom of a 9-inch springform pan, and grease it and the sides of the pan with butter or cooking spray.
2 In a large bowl, beat together with a wooden spoon the egg yolks, lemon zest, and 1/4 cup sugar until smooth.
3 In a separate bowl, whisk together the almond flour, ground cardamom, and baking powder. Add the flour mixture to the egg yolk mixture and beat until smooth.
4 With an electric mixer with a very clean bowl and clean whisk attachment, beat the egg whites, starting on low speed and gradually increasing the speed. When bubbles start to form, add a pinch of salt and the teaspoon of vinegar (both the salt and the vinegar will help the beaten egg whites maintain better structure, as will the sugar in the next step). As the egg whites begin to increase in volume, sprinkle in the remaining 1/4 cup of sugar, a little at a time, as you continue to beat the eggs whites. Beat until soft peaks form.
5 Fold the beaten egg whites into the almond mixture a large scoopful at a time. You won’t get much lift with the first third of the egg whites, but as you add more, you’ll be able to gently fold in the whites in such a way as to create a light batter.
6 Gently scoop the batter into a the prepared springform pan and place in the oven. Bake for 35 minutes. Remove from the oven and let cool. Run a sharp knife around the edge of the cake helping it to separate from the side of the pan. Release the springform pan sides, and gently move the cake (on parchment) to a cake serving plate. Sprinkle with a little powdered sugar before serving.

Yield: Serves 8.

Easter Basket Cupcakes

Ingredients                                                                                                                   exps20352_TH10384D48easter bask cuppys

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon grated orange peel
  • 2 cups cake flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup buttermilk
  • FROSTING:
  • 3/4 cup butter, softened
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3 cups confectioners’ sugar
  • 1 teaspoon water
  • 4 drops green food coloring
  • 1-1/2 cups flaked coconut
  • Red shoestring licorice
  • Jelly beans

Nutritional Facts

1 serving (1 each) equals 351 calories, 18 g fat (11 g saturated fat), 51 mg cholesterol, 273 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, cream butter and sugar. Beat in the egg and orange peel. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a small bowl, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners’ sugar; spread over cupcakes. Combine water and food coloring in a large resealable plastic bag; add coconut. Seal bag and shake to tint. Sprinkle over cupcakes.
  4. Using a metal or wooden skewer, poke a hole in the top on opposite sides of each cupcake. Cut licorice into 6-in. strips for handles; insert each end into a hole. Decorate with jelly beans. Yield: 1-1/2 dozen.