Monday, September 27, 2010

French Vanilla Cafe Mix

I like this coffee and went looking for a mix I could make at home. This recipe is not bad. I used Nescafe rich Colombian.

French Vanilla Cafe Mix:

Ingredients:

1/3 cup instant coffee
1 cup instant dry milk powder
1/2 cup powdered coffee creamer
1/3 cup sugar
1/4 cup instant vanilla pudding mix

Directions:

Measure ingredients into a ziploc bag, seal and shake to combine.

To Use: 3-4 Tbs mix in large mug of hot water.

Monday, September 20, 2010

Butter Tart Muffins



This recipe came from The Hamilton Spectator. The name caught my attention. It is a wonderful muffin. Easy to prepare and a nice texture.

Butter Tart Muffins

Ingredients:

1 1/2 cups raisins
3/4 cup sugar
1/2 cup butter cut into chunks
2 eggs, beaten
1/2 cup milk
1 tsp. vanilla, rum or butterscotch flavouring
1 1/2 cup unbleached flour
2 tsp. baking powder
1 tsp. baking soda
pinch salt
1/2 cup chopped walnuts or pecans
1/4 cup corn or maple syrup

Directions:

Preheat oven to 375º
Place cup cake liners into 12 cup muffin tin
In medium sized pot add raisins, sugar, butter, eggs, milk and vanilla.
Over medium heat cook, stirring frequently, until mixture is hot and slightly thickened. Mixture should just begin to boil. Takes about 4 to 5 minutes.
Cool in frig while continuing recipe
In medium size bowl combine flour, baking powder, baking soda and salt.
Add chopped nuts and whisk together.
Make a well in center and pour in warm raisin mixture stir just to mix. Do not over mix.
Spoon into prepare muffin tin.
Bake for 15 to 17 minutes.
Remove from oven and immediately pour 1 tsp. syrup over each muffin.
Cool for 10 minutes in muffin tin.
Then remove to cooling rack.
Serve warm
Store in sealed bag at room temperature.
Can be frozen.

Makes 12 muffins




Wednesday, September 15, 2010

Padma The Elephant


I have been wanting to start to crochet again. Searching the blogs I came across Dawn's Blog, she has a crochet along. It is interesting to crochet and not see the finished product first. This guy is so cute. You can find the pattern on her blog and post the finished item on Ravelry.

Monday, September 13, 2010

Dutch Blueberry Cake


Many years ago I bought a little cookbook at the grocery store called 263 recipes in praise of cooking. There are many recipes I have made over the years. This recipe is adapted from Dutch apple cake. It turned out great with the blueberries in place of the apples. I put the addition of apples in red if you wish to try this recipe with apples.

Dutch Blueberry Cake

Ingredients:

1 cup blueberries (2 medium sized apples)
1 1/2 cups unbleached flour
3 1/2 tsp. baking powder
1/2 tsp. salt
6 tbsp. sugar, divided
1/4 cup butter
1 egg, well beaten
3/4 cup milk
1/2 tsp. ground cinnamon

Directions:

Preheat oven 425º.
Grease 8" baking pan.
(Peel and cut apples into slices)
In medium bowl combine flour, baking powder, salt and 4 tbsp. sugar; whisk together.
cut in butter until coarse meal forms.
In mixing cup combine milk and egg.
Add milk to flour. do not over mix.
Turn batter into prepared baking pan.
Sprinkle blueberries over batter and gently press into batter.
(Add sliced apple in rows and press into batter)
In small bowl combine 2 tbsp. sugar and cinnamon, and sprinkle over blueberries.
Bake for 25 to 30 minutes.
Serve hot with ice cream or cream.

Monday, September 6, 2010

Strawberry Sour Cream Coffee Cake



Dan made this cake when we had extra strawberries. He adapted this recipe from Sour Cream Marble Cake from Great Coffee Cakes, Sticky Buns, Muffins & More. The cake was quite good.


Strawberry Sour Cream Coffee Cake

Ingredients:
Strawberry Mixture:

1/2 basket strawberries, mashed to almost a puree
1/2 cup white sugar
3 tbsp. brown sugar
1 tsp. cinnamon

Batter:

1 1/4 cups sour cream
2 1/2 cups self raising cake flour
3/4 cup butter, slightly firm
1 1/4 cup sugar
4 large eggs
1 1/2 tsp. vanilla extract
1/4 cup milk


Powder sugar, for dusting

Directions:

Preheat oven to 350
Generously butter a 10 inch bundt pan. Dust with flour, remove any excess flour.

Strawberry mixture:

Use blender and puree strawberries.
Place in mixing bowl and add nuts, sugar, brown sugar and cinnamon, set aside.

Batter:

Beat sour cream, butter and sugar until blended together.
Add eggs, one at a time, blend together well.
Add milk and vanilla and mix well.
Remove bowl and fold in flour, do not over mix.
Take half the batter out and place in another bowl and fold in strawberry mixture.
To bundt pan add 1/2 plain batter to bottom
Put the strawberry batter on top and swirl with knife.
Place rest of plain batter on top.
Bake for 50 to 60 minutes.
Let cool on rack for 10 to 15 minutes
Remove cake from pan and place on cake stand
Sprinkle icing sugar over cake and serve.



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