Maple Pecan Muffins





Cream-Filled Chocolate Muffcakes

1 1/2 cup softened butter
1 2/3 cup sugar
1/2 cup softened cream cheese
6 eggs
2 2/3 cup flour
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons vanilla extract
1/2 cup boiling water

Preheat oven to 350°.

Cream together butter, cream cheese and sugar. Add one egg at a time, mixing well between each egg. Mix in flour, cocoa powder, baking powder and vanilla extract. Add 1/2 cup boiling water and mix well.

Pour batter into greased muffin tins (the large kind, the bigger the muffin, the more space for filling).

Bake at 350° 30-40 minutes until set (a toothpick will come out of the center clean).

Cream Filling
1/4 cup heavy cream
1 cup powdered sugar
4 tbsp Irish Cream Liqueur
1/4 – 1/2 cup softened cream cheese

Mix ingredients together in a bowl until creamy. The mixture should be thick, not soupy, more like a pudding texture.

 


Wilton 6 Cup Jumbo Muffin Pan (Pack of 2)

Italian Focaccia Onion Bread

2 packages dry yeast dissolved in 1 cup lukewarm water
3 cups unbleached flour
olive oil
1 tablespoon sugar
1 teaspoon salt
3 tablespoons tomato paste
1 yellow onion — peeled and chopped
6 green onions — chopped
1 clove garlic — crushed
fresh-cracked pepper

Place the water and yeast in a mixing bowl.

Add half the flour, 1/4 cup olive oil, the sugar and salt, and mix with an electric mixer until smooth.

Add the remaining flour, and blend in by hand.

Place the dough on floured board, and knead for 5 minutes.

Place the dough on a Formica countertop or on plastic wrap, and cover with a large metal bowl.

Allow to rise about one hour or until doubled in bulk.

When it is doubled, punch the dough down, and knead it for 1 to 2 minutes.

Roll the dough out to fit a greased 9 x 13 inch shallow pan, and place the dough in the pan.

Let the dough rise until doubled in bulk, and then punch holes all over it using a fork.

Brush the top of the dough with some olive oil and then the tomato paste.

Mix together the yellow onion, green onion, and garlic: use to sprinkle top of dough. Sprinkle with the pepper.

Preheat oven and bake at 375 for about 25 minutes, or until lightly browned.


Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowls, ¾ – 1.5 – 3 – 4 – 5 – 8 Quart – Cooking Supplies

Glazed Honey Orange Oatmeal Muffins

1 cup quick cooking or old fashioned oats
2/3 cup buttermilk
1/2 cup + 1 teaspoon orange juice
1/4 cup + 2 tablespoons honey
3 tablespoons vegetable oil
2 teaspoons grated orange peel
1 lightly beaten egg
1 1/4 cups flour
1/4 cup wheat germ or oat bran
2 1/2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt

Line 12 med. muffin cups with paper liners or spray bottoms only with nonstick spray.

Mix first 2, 1/2 cups orange juice, 1/4 cup honey, oil, 1 1/2 teaspoon orange peel. Mix well and let stand 10 minutes. Stir in egg until blended. Combine flour with remaining and mix well. Add to oat mixture and stir just until moistened.

Fill cups almost full. Bake at 400F 18-20 minutes until pick comes out with just a few most crumbs. Cool in pan on rack 5 minutes. Turn out and cool 10 minutes.

Mix remaining honey, orange juice and peel in a custard cup and dip tops of muffins quickly, allowing excess to drip off.


Anchor Hocking Set of 4 Custard Cups with 4 Lids, 6 ounces

Mini Cinnamon Crescents

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/4 cup butter or margarine, softened
4 teaspoons granulated sugar
2 teaspoons ground cinnamon
1/2cup raisins
1/2 cup powdered sugar
1 tablespoon apple juice or milk

Heat oven to 375°F.

Separate dough into 4 rectangles; firmly press perforations to seal. Spread 1 tablespoon butter evenly over each dough rectangle. In small bowl, combine granulated sugar and cinnamon; mix well. Sprinkle evenly over rectangles. Sprinkle each with raisins.

Starting with short side of each rectangle, roll up; pinch edges to seal. With serrated knife, cut each roll into 5 slices. Place slices, cut side down, in ungreased 8- or 9-inch square pan.

Bake 17 to 23 minutes or until golden brown. Cool 5 minutes.

Meanwhile, in small bowl, mix powdered sugar and apple juice until smooth. Drizzle icing over rolls. Serve warm.

Yield 20 rolls


Pyrex Easy Grab 8-Piece Glass Bakeware and Food Storage Set

Cinnamon Rolls (2)

4-1/4 to 4-3/4 cups all-purpose flour
1 package quick-rising active dry yeast
1-1/4 cups milk
1 teaspoon vanilla
1/4 cup sugar
1/4 cup butter
1 teaspoon salt
1 teaspoon cinnamon
2 eggs
6 tablespoons butter, softened
1/2 cup brown sugar
4 teaspoon cinnamon
1 cup powdered sugar
1 teaspoon vanilla
4 to 5 teaspoons milk

Combine 1-1/2 cups of the flour and yeast in large mixing bowl.

Heat the 1-1/4 cups milk, vanilla, sugar, butter, salt, and cinnamon just until mixture is warm (120-130°F), stirring constantly. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes.

Using a spoon, stir in as much of the remaining flour as you can (dough will be soft). Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball; place in a lightly greased bowl, turning once. Cover and let rise in a warm place until double in size (about 1 to 1-1/2 hours).

The dough is ready for shaping when you can lightly press two fingers 1/2-inch into dough and an indentation remains. Punch down dough and divide in half. Place each half on lightly floured surface and smooth into a ball. Cover and let rest 10 minutes.

On lightly floured surface, roll half the dough into a 12 × 8-inch rectangle. Spread with 3 tablespoons of the butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from short side. Seal edges (brushing with water makes rolls easier to seal). Repeat with remaining dough.

Slice one roll into 8 pieces and the other roll into 7 pieces. Arrange slices, evenly, cut-side up, in greased 13 × 9-inch baking dish. Cover and let rise until nearly doubled (about 30 minutes).

About 15 minutes before baking, preheat oven to 350°F

Bake for 25 to 40 minutes or until light brown. Invert at once onto wire rack, invert again. Cool slightly. Drizzle rolls with a glaze made by combining the powdered sugar, vanilla, and milk.

Serve rolls warm or store in an air-tight container.

Makes 15 servings.


Cooking with Brown Sugar: 51 Recipes

Tiny Cinnamon Rolls

1 (8 ounce) package refrigerated crescent dinner rolls
1 1/2 teaspoons sugar
1/2 teaspoon ground cinnamon
1/3 cup powdered sugar
1 teaspoon milk
1 drop vanilla

Unroll dough, and separate into 4 rectangles; pinch seams together.

Stir together sugar and cinnamon; sprinkle evenly over rectangles. Roll up jellyroll fashion, starting with a long side; press edges to seal. Cut each log into 5 slices and place slices, cut side down in a lightly greased 8-inch round cakepan.

Bake at 350 degrees for 12 minutes.

Stir together powdered sugar, milk, and vanilla in a small bowl until smooth; drizzle over warm rolls.

Makes 20 rolls


Fat Daddio’s Anodized Aluminum Round Cake Pan, 8 Inches by 3 Inches

Cinnamon Crescent Roll

2 cans crescent rolls (16 rolls)
2 (8 oz.) pkg. cream cheese
1 egg, separated
3/4 cup sugar
1 teaspoon vanilla
1/2 cup sugar
Cinnamon to suit your taste

Spray a 9″x13″ pan with Pam. Spread 1 can of crescent rolls in bottom of pan.

Mix cream cheese, egg yolk, 3/4 cup sugar and vanilla. Beat until smooth and spread over rolls. Layer second can of rolls on top. Spread egg white on top of rolls.

Mix 1/2 cup sugar and cinnamon. Sprinkle on top and bake at 350 degrees for 30 minutes.

10 servings.


Pyrex 18 Piece Simply Store Food Storage Set, Clear

Kahlua Cinnamon Raisin Rolls

1 (1/4 ounce) package active dry yeast
1/4 cup very warm water
1/3 cup boiling hot milk
1/4 cup shortening
1/4 cup granulated sugar
1/2 teaspoon salt
2 1/4 cups sifted all-purpose flour, divided
1 large egg, beaten

Spiced Raisin Sugar Filling
1/4 cup softened butter
1/3 cup granulated sugar
3/4 teaspoon cinnamon
1 tablespoon Kahlua
1/3 cup coarsely chopped raisins

Kahlua Pan Syrup
1/4 cup butter
1/3 cup light brown sugar, packed
1 tablespoon light corn syrup
1/4 cup Kahlua

Soften yeast in water.

Combine hot milk, shortening, sugar and salt in mixing bowl. Add 1 cup flour and beat well. Add yeast, egg and remaining flour and mix to moderately stiff dough. Turn out onto floured board. Knead gently to smooth out and round up dough. Cover and let rise until double in bulk, 50 to 60 minutes.

Meanwhile, prepare Spiced Raisin Sugar Filling and Pan Syrup.

To make Spiced Raisin Sugar filling: Beat butter, sugar and cinnamon together until smooth. Beat in Kahlua mixed with raisins.

To make Kahlua Pan Syrup: Measure butter, brown sugar, corn syrup and Kahlua into small saucepan. Bring to simmering. Reserve 1/3 cup syrup to spoon over baked rolls. Turn remainder into 9-inch round cake pan.

When dough has risen, turn out and roll to rectangle, about 16 x 12-inches on lightly floured board. Spread with Spiced Raisin Sugar Filling. Roll up like a jellyroll, starting from long side. Cut into 12 slices. Arrange slices in 9-inch round cake pan prepared with Kahlua Pan Syrup. Press slices to flatten slightly. Let rise in pan until almost double in bulk, about 25 minutes.

Bake at 375 degrees F for 20 to 25 minutes, until richly browned. Remove from oven. Let roll stand in pan 5 minutes, then turn out upside down onto serving plate. Spoon reserved Kahlua Pan Syrup over top.


Cooking with Brown Sugar: 51 Recipes

Vanilla Bean Challah Bread

4 1/2 – 5 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
2 packages active dry yeast
1 cup water
1 teaspoon vanilla extract
1/3 cup unsalted butter
4 eggs
1 egg white
1 vanilla bean, scraped
1 tablespoon water

In a large bowl, combine 2 cups flour, sugar, salt, and yeast; blend well.

In a small saucepan, heat 1 cup water, vanilla extract, and butter until very warm (120°F.)

Add warm liquid and 4 eggs to flour mixture. Blend at low speed until moistened. Then beat 3 minutes at medium speed. Stir in an additional 2 to 2 1/2 cups flour until dough pulls cleanly away from sides of bowl.

On a floured surface, knead in 1/2 to 1-cup flour until dough is smooth and elastic, about 5 minutes.

Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 35 minutes.

Grease large cookie sheet.

Punch down dough several times to remove all air bubbles. Divide dough in half; dived each half into 3 equal parts. Roll each part into 14-inch rope. Braid 3 ropes together; seal ends by pressing firmly together.

Place on greased cookie sheet. Repeat with other half of dough. Cover; let rise in warm place until doubled in size, about 15 to 25 minutes.

Heat oven to 400° F. Uncover dough. Bake 10 minutes. Brush with mixture of egg white, vanilla bean, and 1 tablespoon water.

Return to oven; bake an additional 5-10 minutes, or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks.


Baker’s Secret 10-by-16-Inch Nonstick Cooling Rack, Set of 2