Manti Turkey or Chicken Marinade
This famous turkey marinade is what they use at the Manti Miralce Pageant in Manti, Utah. We also use it on chicken.
1 cup soy sauce
1 cup oil
1/2 tsp. horseradish
1/2 T. garlic granules
12 oz. 7-up or Sprite
Mix all ingredients in a zip-lock bag.
Marinate turkey or chicken for approximately 24 hours.
Grill.
Enjoy! We served this with grilled vegetables: green peppers, mushrooms, onions, asparagus, zucchini and pineapple
RECIPE SOURCE: Manti, Utah Miracle Pageant
Honey Glazed Salmon with Browned Butter Lime Sauce
This salmon is simple to prepare, yet has such an incredible flavor!! The citrus of the lime, the silky sweet of the honey, and the deep rich flavor of the browned butter go together so well. They all compliment each other perfectly.
Browned Butter Lime Sauce
3 T. salted butter, diced
Place butter in a small, light-colored saucepan. Cook over medium heat, swirling pan until butter has turned a tan shade. Be careful not to burn it! Browned butter should be a light brown color and have a toasty aroma. Overcooked butter will have a very bitter taste.
1 1/2 fresh lime juice
1/2 clove garlic, minced
1/8 tsp. salt
1/4 tsp. pepper
Remove from heat and add lime juice, garlic, salt and pepper.
Pour into a blender and blend on low speed for 30 seconds to 1 minute until well blended.
Pour sauce into a small glass dish – set aside. Note: Whisk butter mixture with a fork before pouring onto salmon, as it will separate – rewarm if needed.
Salmon:
2 (6 oz.) salmon fillets, rested at room temperature for 20 minutes
4 tsp. flour, divided
Sprinkle 1 tsp. of flour on one side of each salmon fillet.
1 T. honey, divided
Drizzle honey over the flour. (I did not measure out the honey. I just drizzled the specified amount onto the salmon).
small amount of olive oil (optional)
Lightly oil a small skillet and heat for a minute or two before adding salmon. If you are using a pan that is NOT non-stick, you will need to add more olive oil.
Once it is hot, carefully place the salmon – floured and honey side down.
(This picture shows oil on the pan. The recipe I was following called for 1 T. of olive oil. I would not use this much – if any.)
Cook over medium-low heat for about 6 minutes. The honey will give it a nice browned crust.
Flip salmon and sprinkle 1 tsp. flour on each fillet. Drizzle with honey.
Cook over medium-low heat for another 6 minutes or until done. DO NOT over cook salmon!
Plate salmon immediately and drizzle each fillet with half of the Browned Butter Lime Sauce.
zest of 1 lime
Sprinkle with lime zest.
Serve immediately.
* A note about Browned Butter: Browned butter adds a complex nutty flavor to your food with this classic French technique. Brown butter, also known as beurre noisette, is made by cooking butter long enough to turn the milk solids and salt particles brown while cooking out any water present. It has a more complex flavor than melted or clarified butter. Brown butter is traditionally served with fish, but makes a delicious topping for vegetables. It adds a deep, nutty flavor to sweet items like butterscotch pudding or cream cheese frosting.
FULL RECIPE WITHOUT PICTURES —
HONEY GLAZED SALMON WITH BROWN BUTTER LIME SAUCE
Browned Butter Lime Sauce
3 T. salted butter, diced
1 1/2 fresh lime juice
1/2 clove garlic, minced
1/8 tsp. salt
1/4 tsp. pepper
To brown butter *
Place butter in a small, light-colored saucepan. Cook over medium heat, swirling pan until butter has turned a tan shade. Be careful not to burn it! Browned butter should be a light brown color and have a toasty aroma. Overcooked butter will have a very bitter taste.
Remove from heat and add lime juice, garlic, salt and pepper.
Pour into a blender and blend on low speed for 30 seconds to 1 minute until well blended.
Pour sauce into a small glass dish – set aside. Note: Whisk butter mixture with a fork before pouring onto salmon, as it will separate – rewarm if needed.
Salmon:
2 (6 oz.) salmon fillets, rested at room temperature for 20 minutes
4 tsp. flour, divided
1 T. honey, divided
small amount of olive oil (optional)
zest of 1 lime
Sprinkle 1 tsp. of flour on one side of each salmon fillet.
Drizzle honey over the flour. (I did not measure out the honey. I just drizzled the specified amount onto the salmon).
Lightly oil a small skillet and heat for a minute or two before adding salmon. If you are using a pan that is NOT non-stick, you will need to add more olive oil.
Once it is hot, carefully place the salmon – floured and honey side down.
Cook over medium-low heat for about 6 minutes. The honey will give it a nice browned crust.
Flip salmon and sprinkle 1 tsp. flour on each fillet. Drizzle with honey.
Cook over medium-low heat for another 6 minutes or until done. DO NOT over cook salmon!
Plate salmon immediately and drizzle each fillet with half of the Browned Butter Lime Sauce. Sprinkle with lime zest.
Serve immediately.
* A note about Browned Butter: Browned butter adds a complex nutty flavor to your food with this classic French technique. Brown butter, also known as beurre noisette, is made by cooking butter long enough to turn the milk solids and salt particles brown while cooking out any water present. It has a more complex flavor than melted or clarified butter. Brown butter is traditionally served with fish, but makes a delicious topping for vegetables. It adds a deep, nutty flavor to sweet items like butterscotch pudding or cream cheese frosting.
Strawberry Muffins
This is the PERFECT muffin recipe!! Any fruit can be added. In this blog, I have pictures and ingredients for Blueberry muffins, which is the same recipe as this, exchanging the blueberries for strawberries. They are super moist and have just the right amount of sweetness. They are also easy and quick to make. These muffins can be made into the large jumbo muffins, regular size muffins or mini muffins.
Preheat oven to 425 degrees.
Spray your muffin tin of choice with non-stick spray or line with cupcake liners. Set aside.
3 cups all-purpose flour
4 tsp. baking powder
1/2 tsp salt
1 tsp. cinnamon
In a large bowl, mix together the flour, baking powder, salt and cinnamon until evenly distributed. Set aside.
2 eggs, room temperature
1 cup granulated sugar
In a medium bowl, whisk together the eggs and sugar until combined.
1 cup buttermilk *
1/2 cup canola oil (or vegetable)
1 tsp. vanilla extract
Mix in milk, oil and vanilla.
Fold wet ingredients into dry ingredients and mix everything by hand. Avoid over mixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy.
1 cup strawberries
Roughly chop strawberries and fold into batter.
Using a spoon, fill muffin cups with batter all the way to the top.
coarse sugar for sprinkling (optional – but makes them look really pretty! **
Sprinkle with coarse sugar.
* Buttermilk is preferred for the moistest texture but 1% milk or higher would be fine. Almond milk or soy milk can be used also. Do not use skim milk.
** Course sugar is not sold on the shelf in your average grocery store. I bought it from the bakery department at Harmons (SLC).
BAKING:
REGULAR MUFFINS (Makes 15-16) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 13-14 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
LARGE MUFFINS (Makes 6) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 25-26 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
MINI MUFFINS (Makes 30) : Bake 11 – 12 minutes at 375 degrees the entire time.
Muffins taste best fresh but can be stored in an airtight container for up to 5 days. Muffins will freeze up to 3 months.
RECIPE SOURCE: Sally’s Baking Addiction (found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
STRAWBERRY MUFFINS
3 cups all-purpose flour
4 tsp. baking powder
1/2 tsp salt
1 tsp. cinnamon
2 eggs, room temperature
1 cup granulated sugar
1 cup buttermilk *
1/2 cup canola oil (or vegetable)
1 tsp. vanilla extract
1 cup strawberries
coarse sugar for sprinkling (optional – but makes them look really pretty! **
Preheat oven to 425 degrees.
Spray your muffin tin of choice with non-stick spray or line with cupcake liners. Set aside.
In a large bowl, mix together the flour, baking powder, salt and cinnamon until evenly distributed. Set aside.
In a medium bowl, whisk together the eggs and sugar until combined.
Mix in milk, oil and vanilla.
Fold wet ingredients into dry ingredients and mix everything by hand. Avoid over mixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy.
Roughly chop strawberries and fold into batter.
Using a spoon, fill muffin cups with batter all the way to the top.
Sprinkle with coarse sugar.
* Buttermilk is preferred for the moistest texture but 1% milk or higher would be fine. Almond milk or soy milk can be used also. Do not use skim milk.
** Course sugar is not sold on the shelf in your average grocery store. I bought it from the bakery department at Harmons (SLC).
BAKING:
REGULAR MUFFINS (Makes 15-16) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 13-14 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
LARGE MUFFINS (Makes 6) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 25-26 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
MINI MUFFINS (Makes 30) : Bake 11 – 12 minutes at 375 degrees the entire time.
Muffins taste best fresh but can be stored in an airtight container for up to 5 days. Muffins will freeze up to 3 months.
RECIPE SOURCE: Sally’s Baking Addiction (found on Pinterest)
Candy Bar Brownies
If you love ooey – If you love gooey – If you love a rich, sweet brownie – this is the one for you.
It can be made with any type of candy bar – just pick your favorite. Pictures below are made with Reese’s Mini Peanut Butter cups.
You need to plan ahead when making these brownies as they need to cool for at least 3 hours to allow for a nice cut edge.
Preheat oven to 350 degrees.
cooking spray
Line an 8 x 8 inch baking pan with aluminum foil, spray with cooking spray; set aside.
1/2 cup unsalted butter, melted
In a microwave safe bowl, melt the butter. Allow the butter to cool momentarily. I put it in the frig for a few minutes.
1 large egg
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 T. vanilla
Add egg, sugars, and vanilla. Whisk vigorously until combined – about 1 minute.
1 1/2 cups flour
1/2 tsp. baking soda
pinch of salt
Add flour, baking soda, salt and stir until just incorporated. Batter will be quite thick and dense.
Reserve 1/2 cup batter; set aside.
Press remaining batter into prepared pan – a rubber spatula works well.
1 heaping cup of your favorite candy bar
Mini’s are the easiest but you can roughly chop full-size candy bars such as Snickers, Milky Way, Butterfinger, Heath, Rolos, Reese’s
Evenly sprinkle the candy over the batter.
1/2 cup sweetened condensed milk (about a half of a can)
Pour sweetened condensed milk over the top.
Using your fingers, drop small bits of the reserved cookie dough over the top.
Bake for about 30 – 32 minutes, or until a toothpick comes out without cookie dough batter clinging to it. It may not be clean because you are going through other layers. The edges will be firm, raised and golden. The sweetened condensed milk should be pretty well set – but it will still be gooey. Bars will firm up in the pan as they cool.
Allow bars to cool in the pan for at least an hour and then 2 hours in the refrigerator, or overnight.
Lift bars out of the pan by lifting the foil. Remove foil, being careful because some little pieces may stick. Cut into bars or squares.
These were made with 3 Musketeers ….. which I would not make again. The fluffy inside of the candy kind of disappeared.
Using Almond Joy gave little pieces of nut and coconut throughout the bar.
FULL RECIPE WITHOUT PICTURES —
CANDY BAR BROWNIES
1/2 cup unsalted butter, melted
1 large egg
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 T. vanilla
1 1/2 cups flour
1/2 tsp. baking soda
pinch of salt
1 heaping cup of your favorite candy bar. Mini’s are the easiest but you can roughly chop full-size candy bars such as Snickers, Milky Way, Butterfinger, Heath, Rolos, Reese’s.
1/2 cup sweetened condensed milk
cooking spray
Preheat oven to 350 degrees.
Line an 8 x 8 inch baking pan with aluminum foil, spray with cooking spray; set aside.
In a microwave safe bowl, melt the butter. Allow the butter to cool momentarily. I put it in the frig for a few minutes.
Add egg, sugars, and vanilla. Whisk vigorously until combined – about 1 minute.
Add flour, baking soda, salt and stir until just incorporated. Batter will be quite thick and dense.
Reserve 1/2 cup batter; set aside.
Press remaining batter into prepared pan – a rubber spatula works well.
Evenly sprinkle the candy over the batter.
Pour sweetened condensed milk over the top.
Using your fingers, lightly crumble the reserved cookie dough over the top.
Bake for about 30 – 32 minutes, or until a toothpick comes out without cookie dough batter clinging to it. It may not be clean because you are going through other layers. The edges will be firm, raised and golden. The sweetened condensed milk should be pretty well set – but it will still be gooey. Bars will firm up more in the pan as they cool.
Allow bars to cool in the pan for at least an hour and then 2 hours in the refrigerator, or overnight.
Lift bars out of the pan and remove foil, being careful because some little pieces may stick. Cut into bars or squares.
Snickerdoodles
After 35 years of marriage, I just learned that Snickerdoodles are my husbands favorite cookie! Go figure!!
We tried 3 recipes and this was our favorite.
Cookie Dough:
1 cup of butter, softened
1 1/2 cups sugar
Cream the butter and sugar until light and fluffy – about 3 minutes.
2 eggs
Add eggs and cream for about 2 more minutes. Creaming the dough at this point will give you a soft chewy cookie.
3 cups flour
2 tsp. cream of tartar
1 tsp baking soda
2 tsp. baking powder
1/8 tsp. salt
In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder and salt.
Add to the butter mixture.
Mix until all ingredients are combined.
Cinnamon Sugar Coating:
3 T. sugar
1 1/2 tsp cinnamon
In a small bowl, combine the cinnamon and sugar.
Roll the dough into balls and roll it around in the cinnamon sugar.
cooking spray
Spray cookie sheet with cooking spray. Place cookie on cookie sheet – don’t set them too close together. You want them to have room to spread out without touching each other.
Bake at 375 degrees for 8 minutes, or until the edges crack.
Let them sit on the cookie sheet and cool for a bit before removing them to a cooling rack.
Recipe Source: Jamiecooksitup.blogspot.com
FULL RECIPE WITHOUT PICTURES —
SNICKERDOODLES
Cookie Dough:
1 cup of butter, softened
1 1/2 cups sugar
2 eggs
3 cups flour
2 tsp. cream of tartar
1 tsp baking soda
2 tsp. baking powder
1/8 tsp. salt
cooking spray
Cinnamon Sugar Coating:
3 T. sugar
1 1/2 tsp cinnamon
Cream the butter and sugar until light and fluffy – about 3 minutes.
Add eggs and cream for about 2 more minutes. Creaming the dough at this point will give you a soft chewy cookie.
In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder and salt.
Add to the butter mixture.
Mix until all ingredients are combined.
In a small bowl, combine the cinnamon sugar coating.
Roll the dough into balls and roll it around in the cinnamon sugar.
Spray cookie sheet with cooking spray. Place cookie on cookie sheet – don’t set them too close together. You want them to have room to spread out without touching each other.
Bake at 375 degrees for 8 minutes, or until the edges crack.
Let them sit on the cookie sheet and cool for a bit before removing them to a cooling rack.
Recipe Source: Jamiecooksitup.blogspot.com
Fluffy Orange Jello Salad
This is such a refreshing jello salad. It would be great as a side to any meal but especially a summer barbecue. This recipe is similar to the one that has cottage cheese in it but it doesn’t, which gives it a great smooth texture. Oranges are listed in these ingredients but any fruit can be used. Just make sure that you match up your fruit with the correct flavor of jello. My friend, Kellee shared this recipe with me and she loves it with raspberries! I’ll have to try that next time.
NOTE: This recipe must be made the day before so it has time to set completely!!
1 large orange jello
1 small instant vanilla pudding
Mix jello and pudding together.
Add 2 cups boiling water. Stir until dissolved.
2 cans mandarin oranges – drain, saving the juice
Add enough water and the reserved juice to make 2 cups. Add to jello/pudding mix.
Chill until slightly thickened – syrupy consistency. This takes about 1 1/2 hours. (I have put it in the freezer to speed this process).
Slightly smash up the oranges. Add to the jello mixture.
12 oz. Cool Whip
Fold in Cool Whip.
Chill until set.
The oranges tend to sink to the bottom. Stir before serving.
FULL RECIPE WITHOUT PICTURES —
1 large orange jello
1 small instant vanilla pudding
2 cans mandarin oranges – drain, saving the juice
12 oz. Cool Whip
Mix jello and pudding together.
Add 2 cups boiling water. Stir until dissolved.
Add enough water the the reserved juice to make 2 cups. Add to jello/pudding mix.
Chill until slightly thickened – syrupy consistency. This takes about 1 1/2 hours.
Slightly smash up the oranges. Fold in oranges and Cool Whip.
Chill until set.
The oranges tend to sink to the bottom. Stir before serving.
Banana Nut Muffins
The cinnamon crunch on the top of these Banana Muffins make these the best!
Preheat oven to 425 degrees.
Spray muffin tins with non-stick spray or line with muffin liners.
3 cups all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon, divided
In a large bowl, mix together the flour, baking powder, salt and 1 tsp. cinnamon until evenly distributed. Set aside.
2 eggs, room temperature
1 cup light brown sugar, divided
1/4 cup granulated sugar
In a medium bowl, whisk together the eggs, 3/4 cup brown sugar and granulated sugar until combined.
1 cup buttermilk *
1/3 cup canola oil (or vegetable)
3/4 cup mashed banana (about 2 very ripe bananas)
2 tsp. vanilla extract
Mix in milk, oil, mashed banana and vanilla.
Fold wet ingredients into dry ingredients and mix everything by hand. Avoid over mixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be thick and somewhat lumpy.
1 cup chopped pecans or walnuts, divided
Fold in 3/4 cup chopped nuts.
Using a spoon, fill muffin cups with batter all the way to the top.
Mix together:
1/4 cup brown sugar
1 tsp. cinnamon
1/4 cup chopped nuts
Sprinkle evenly over the tops of the muffin batter.
* Buttermilk is preferred for the moistest texture but 1% milk or higher would be fine. Almond milk or soy milk can be used also. Do not use skim milk.
These muffins can be made into the large jumbo muffins, regular size muffins or mini muffins.
BAKING:
REGULAR MUFFINS (Makes 15-16) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 14 – 15 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
LARGE MUFFINS (Makes 6) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 25-26 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
MINI MUFFINS (Makes 30) : Bake 11 – 12 minutes at 375 degrees the entire time.
Muffins taste best fresh but can be stored in an airtight container for up to 5 days. Muffins will freeze up to 3 months.
RECIPE SOURCE: Sally’s Baking Addiction (found on Pinterest)
FULL RECIPE WITHOUT PICTURES:
Preheat oven to 425 degrees.
Spray muffin tins with non-stick spray or line with muffin liners.
3 cups all-purpose flour
4 tsp. baking powder
1/2 tsp salt
2 tsp. cinnamon, divided
2 eggs, room temperature
1 cup light brown sugar, divided
1/4 cup granulated sugar
1 cup buttermilk *
1/3 cup canola oil (or vegetable)
3/4 cup mashed banana (about 2 very ripe bananas)
2 tsp. vanilla extract
1 cup chopped pecans or walnuts, divided
* Buttermilk is preferred for the moistest texture but 1% milk or higher would be fine. Almond milk or soy milk can be used also. Do not use skim milk.
These muffins can be made into the large jumbo muffins, regular size muffins or mini muffins.
Preheat oven to 425 degrees.
Spray your muffin tin of choice with non-stick spray or line with cupcake liners. Set aside.
In a large bowl, mix together the flour, baking powder, salt and cinnamon until evenly distributed. Set aside.
In a medium bowl, whisk together the eggs and 3/4 cup brown sugar and granulated sugar until combined.
Mix in milk, oil, mashed banana and vanilla.
Fold wet ingredients into dry ingredients and mix everything by hand. Avoid over mixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be thick and somewhat lumpy.
Fold in 3/4 cup chopped nuts.
Using a spoon, fill muffin cups with batter all the way to the top.
Mix together:
1/4 cup brown sugar
1 tsp. cinnamon
1/4 cup chopped nuts
Sprinkle evenly over the tops of the muffin batter.
BAKING:
REGULAR MUFFINS (Makes 15-16) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 14 – 15 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
LARGE MUFFINS (Makes 6) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 25-26 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
MINI MUFFINS (Makes 30) : Bake 11 – 12 minutes at 375 degrees the entire time.
Muffins taste best fresh but can be stored in an airtight container for up to 5 days. Muffins will freeze up to 3 months.
RECIPE SOURCE: Sally’s Baking Addiction (found on Pinterest)
Cupcake Liner Storage (Tip)
A Wide Mouth Pint Jar – This is an easy and clean way to store your cupcake liners.
Blueberry Muffins
This is the PERFECT blueberry muffin recipe!! They are super moist and have just the right amout of sweetness. They are also easy and quick to make. These muffins can be made into the large jumbo muffins, regular size muffins or mini muffins.
Preheat oven to 425 degrees.
Spray your muffin tin of choice with non-stick spray or line with cupcake liners. Set aside.
3 cups all-purpose flour
4 tsp. baking powder
1/2 tsp salt
1 tsp. cinnamon
In a large bowl, mix together the flour, baking powder, salt and cinnamon until evenly distributed. Set aside.
2 eggs, room temperature
1 cup granulated sugar
In a medium bowl, whisk together the eggs and sugar until combined.
1 cup buttermilk *
1/2 cup canola oil (or vegetable)
1 tsp. vanilla extract
Mix in milk, oil and vanilla.
Fold wet ingredients into dry ingredients and mix everything by hand. Avoid over mixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy.
1 cup blueberries, fresh or frozen
Fold in blueberries.
Using a spoon, fill muffin cups with batter all the way to the top.
coarse sugar for sprinkling (optional – but makes them look really pretty! **
Sprinkle with coarse sugar.
* Buttermilk is preferred for the moistest texture but 1% milk or higher would be fine. Almond milk or soy milk can be used also. Do not use skim milk.
** Course sugar is not sold on the shelf in your average grocery store. I bought it from the bakery department at Harmons (SLC).
BAKING:
REGULAR MUFFINS (Makes 15-16) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 13-14 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
LARGE MUFFINS (Makes 6) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 25-26 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
MINI MUFFINS (Makes 30) : Bake 11 – 12 minutes at 375 degrees the entire time.
Muffins taste best fresh but can be stored in an airtight container for up to 5 days. Muffins will freeze up to 3 months.
RECIPE SOURCE: Sally’s Baking Addiction (found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
BLUEBERRY MUFFINS
3 cups all-purpose flour
4 tsp. baking powder
1/2 tsp salt
1 tsp. cinnamon
2 eggs, room temperature
1 cup granulated sugar
1 cup buttermilk *
1/2 cup canola oil (or vegetable)
1 tsp. vanilla extract
1 cup blueberries, fresh or frozen
coarse sugar for sprinkling (optional – but makes them look really pretty! This is not sold in your average grocery store. I bought it from the bakery department at Harmons (SLC).
* Buttermilk is preferred for the moistest texture but 1% milk or higher would be fine. Almond milk or soy milk can be used also. Do not use skim milk.
These muffins can be made into the large jumbo muffins, regular size muffins or mini muffins.
Preheat oven to 425 degrees.
Spray your muffin tin of choice with non-stick spray or line with cupcake liners. Set aside.
In a large bowl, mix together the flour, baking powder, salt and cinnamon until evenly distributed. Set aside.
In a medium bowl, whisk together the eggs and sugar until combined.
Mix in milk, oil and vanilla.
Fold wet ingredients into dry ingredients and mix everything by hand. Avoid over mixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy.
Fold in blueberries.
Using a spoon, fill muffin cups with batter all the way to the top.
Sprinkle with coarse sugar.
BAKING:
REGULAR MUFFINS (Makes 15-16) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 13-14 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
LARGE MUFFINS (Makes 6) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 25-26 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
MINI MUFFINS (Makes 30) : Bake 11 – 12 minutes at 375 degrees the entire time.
Muffins taste best fresh but can be stored in an airtight container for up to 5 days. Muffins will freeze up to 3 months.
RECIPE SOURCE: Sally’s Baking Addiction (found on Pinterest)
Rocky Mountain Chocolate Cake
If you love ooey gooey chocolate – If you love coconut – If you love nuts – If you love chocolate chips – If you love German Chocolate Cake but hate the hassle of messing with the layers – this is the cake for you!! It is WAY better than your average German Chocolate Cake. Everyone LOVES this cake!!!!
Warning!! It is very RICH!!!!
Preheat oven to 350 degrees.
Spray a 9 x 13 baking pan lightly with cooking spray.
1 cup coconut
1/2 cup pecans or walnuts, chopped
In the bottom of the pan, sprinkle the coconut and nuts.
1 German Chocolate Cake mix
3 eggs
1/2 cup oil
1 1/4 cups water (or according to the cake mix)
Mix cake according to the package directions. Spread batter on top of the nut mixture.
8 oz. cream cheese, softened
1 stick butter, softened
2 cups powdered sugar
1 tsp. vanilla
Beat cream cheese, butter, powdered sugar, and vanilla until fluffy.
Drop by teaspoons over the cake batter.
1 – 12 oz. pkg. semi sweet chocolate chips
Sprinkle chocolate chips over the top.
Bake at 350 degrees for 50 minutes.
Don’t be alarmed if your cake comes out of the oven looking pretty ugly and lumpy. Remember – you can’t judge a book by the cover!!!
Cool cake completely.
1 can chocolate frosting
Whip the can of frosting so it is light and airy. This makes it easy to spread.
FULL RECIPE WITHOUT PICTURES —
EARTHQUAKE CAKE
1 cup coconut
1/2 cup pecans or walnuts, chopped
1 German Chocolate Cake mix
3 eggs
1/2 cup oil
1 1/4 cups water (or according to the cake mix)
8 oz. cream cheese, softened
1 stick butter, softened
2 cups powdered sugar
1 tsp. vanilla
1 – 12 oz. pkg. semi sweet chocolate chips
1 can frosting
Preheat oven to 350 degrees.
Spray a 9 x 13 baking pan lightly with cooking spray.
In the bottom of the pan, sprinkle the coconut and nuts.
Mix cake according to the package directions. Spread batter on top of the nut mixture.
Beat cream cheese, butter, powdered sugar, and vanilla until fluffy. Drop by teaspoons over the cake batter.
Sprinkle chocolate chips over the top.
Bake at 350 degrees for 50 minutes.
Cool and frost. You may want to whip the frosting to make it easier to spread.
No Meals on Wheels 