Peach and Brown Sugar Muffins

4 cup all purpose flour
2/3 cup packed brown sugar
2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
2 eggs
2 cup sour cream
1/2 cup cooking oil
1 cup chopped fresh peaches

In large mixing bowl, stir together flour, sugar, baking powder, salt, baking soda and allspice. Make a well in center.

Combine eggs, sour cream and oil; stir in peaches. Add peach mix all at once to flour mix. Stir just until moist. Batter should be lumpy.

Spoon into greased muffin cups filling 2/3 full.

Bake at 400F for 20 to 25 minutes.

Makes about 20 muffins.

Cooking with Brown Sugar: 51 Recipes

Lentil Granola Bars

2/3 cup shredded coconut
1 cup chopped walnuts
2 cups rolled oats
1 cup brown sugar
2/3 cup all bran cereal
3/4 cup pureed cooked lentils
1 egg, lightly beaten
1/2 cup oil

Preheat oven to 350 degrees.

In mixing bowl, combine coconut, walnuts, rolled oats, brown sugar and cereal. Add lentil puree, oil and egg. Mix just until dry ingredients are moistened.

Spread into 10X15 inch cookie sheet which has been sprayed with non-stick spray. Place oven rack in center of oven; bake 30 minutes or until lightly browned.

Cut while still warm into 2 inch squares.

Yields 35 bars (2 inch square).

Cooking with Walnuts: 51 Recipes using Walnuts

Fruit Cocktail Cake

1/2 cup packed brown sugar
1/2 cup chopped walnuts
2 cups all purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
2 large eggs, beaten
1 undrained can (15 ounces, may be 14 1/2 ounces) fruit cocktail in heavy syrup
2 teaspoons vanilla extract

1 cup granulated sugar
3/4 cup evaporated milk
1/2 cup butter
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease a 13x9x2 inch baking pan; set aside.

In small bowl combine brown sugar and walnuts; set aside.

In large bowl combine flour, the 1 1/2 cups granulated sugar and baking soda.

In another bowl combine eggs, undrained fruit cocktail and 2 teaspoons vanilla extract. Add to flour mixture, stirring just until combined.

Spread in prepared pan. Sprinkle with walnut mixture.

Bake for 40-45 minutes or until a toothpick inserted in center comes out clean.

Meanwhile, in small saucepan combine the 1 cup of granulated sugar, evaporated milk, and butter. Bring to a boil, stirring occasionally. Stir in the 1 teaspoon of vanilla extract. Slowly pour over warm cake.

Cool completely. Better if let sit overnight.

Cooking with Brown Sugar: 51 Recipes

Chocolate Cheese Fudge

1/2 pound Velveeta cheese, sliced
1 cup butter
1 teaspoon pure vanilla extract
1 cup chopped nuts, pecans, walnuts
2 (16-ounce) boxes confectioners’ sugar
1/2 cup cocoa powder

Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.

In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.

In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil, if needed.

Place pan in refrigerator until candy is firm.

To serve candy, cut into squares.

Yield: 6 to 8 servings

Cooking with Walnuts: 51 Recipes using Walnuts

Chocolate and Almond Meringue Cookies

3 egg whites
1 tablespoon white vinegar
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
8 oz. coarsely chopped and toasted almonds
8 oz. coarsely chopped bittersweet chocolate

Toast the almonds:
Spread on a baking sheet. Bake in 350-degree oven for 10 minutes. Cool and chop.

Reduce oven temperature to 250 degrees.

Beat the egg whites with vinegar and salt until slightly stiff. Gradually add the sugar and continue to beat until stiff peaks form. Fold in vanilla, nuts, and chocolate.

Oil a baking sheet or line with parchment paper. Drop the mixture by tablespoons about 2-inches apart on prepared sheets.

Bake 45 minutes. Let cookies cool on baking sheet.

Yields 3 dozen.

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Brownie Cupcakes

4 ounces cream cheese, softened
1/2 stick ( 4 tablespoons ) butter, softened
2 cups confectioners’ sugar

1 stick ( 1/2 cup ) butter, softened
4 ounces semisweet baking chocolate, chopped
1 cup sugar
2 teaspoons vanilla extract
3 large eggs
2/3 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder

Garnish: 12 fresh raspberries

Heat oven to 325 degrees F. Line 12 regular-size muffin cups with paper or foil liners.

Frosting:Beat ingredients on low speed to blend, then on high speed 2 minutes until light and fluffy. Refrigerate to firm up frosting.

Cupcakes: Melt butter and chocolate in a medium saucepan over low heat, stirring until melted and smooth. Remove from heat. Whisk in sugar and vanilla, then eggs, 1 at a time, until well blended. Stir in flour, cocoa, and baking powder just to blend. Pour into muffin cups.

Bake 33 minutes, or until a wooden pick inserted in centers comes out with moist crumbs. Cool in pan on a wire rack (cupcakes may sink slightly).

Spoon frosting into a large ziptop bag, snip 1/2-inch off 1 corner and pipe swirls on top of cupcakes. Garnish each with a raspberry.

Yield 12 cupcakes.

Wilton Recipe Right Muffin Pan, 12-Cup Non-Stick Muffin Pan

Wasabi Almond Catfish with Roasted Baby Squash

1 1/2 pounds assorted baby squash
1/4 teaspoon salt
1/2 cup wasabi peas
3 tablespoons whole almonds
4 catfish fillets
1 teaspoon lemon zest

Heat oven to 450 degrees. 2 rimmed baking sheets lined with foil, place baby squash on one. Coat squash with cooking spray, sprinkle with 1/8 teaspoon salt. Bake on bottom rack 5 minutes.

Pulse wasabi peas and almonds in food processor to chop. Place fish on other sheet, sprinkle with 1/8 teaspoon salt. Top with pea mixture, coat with cooking spray.

Remove squash from oven, toss. Bake squash and fish 10 minutes or until fish is cooked and squash is tender. Toss squash with lemon zest.

Makes 4 servings.

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Saucy Baked Chicken

6 chicken cutlets (about 1-1/2 lbs.)
1 medium onion, sliced
8 oz. sliced mushrooms
1/4 cup olive oil
1-1/2 cups chicken broth
4 tablespoons all-purpose flour
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1-1/2 teaspoons salt
1/4 teaspoon pepper

Preheat oven to 450. Pour oil into large roasing pan. add chicken, onion and mushrooms, turning to coat with oil.

Bake 5 minutes; turn chicken over and stir vegetables. Bake an additional 5 minutes.

Meanwhile, in medium bowl, whisk flour into chicken broth. Add vinegar, lemon juice, salt and pepper, stirring well.

When chicken has cooked for 10 minutes, add broth mixture to roasting pan, cover with foil and bake 10 minutes. Remove foil; stir vegetables and bake, uncovered, until sauce bubbles and is slightly thickened, about 10 minutes.

Heat broiler. Turn chicken over. Place pan 6 inches from heat and broil until chicken just starts to turn golden, about 3 to 5 minutes. Serve immediately.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutritional values: Per serving:
290 Calories; 11g Carbohydrates; 27g Protein; 3g Fat; 740mg Sodium; 70mg Cholesterol; 1g Fiber; 3g Sugar

Cuisinart Chef’s Classic Stainless 16-Inch Rectangular Roaster with Rack

Broccoli with Orange Sauce

2 packages (10 ounce each) frozen broccoli spears
1/4 cup butter, cubed
1 teaspoon cornstarch
1/2 cup orange juice
1 tablespoon grated orange peel

Cook broccoli according to package directions.

Meanwhile, in a small saucepan, melt butter. Whisk in cornstarch until smooth. Gradually stir in orange juice; add orange peel. Bring to a boil; cook and stir for 2 minutes or until thickened.

Drain broccoli; drizzle with sauce.

Yield: 4 servings.

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Red Beans Barley and Sausage Stew

1 pound raw red kidney beans
46 ounces can chicken broth
2 cups water
1 pound smoked sausage, sliced
1 cup barley
2 each bay leaves
1/2 teaspoon garlic powder
1 teaspoon thyme

Rinse beans. Place in a large bowl, cover with water and soak overnight. Drain and rinse.

Put all ingredients in a large slow cooker, stir, cover and cook on low for 8 hours.

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