R - Raspberry White Chocolate Scones with Devonshire Cream

A few years ago I went to a Tea House with the girls in my extended family. While there I had a delectable Raspberry White Chocolate Scone and couldn't get it off my mind. I came home and found this delicious recipe online.

Raspberry White Chocolate Scones

Ingredients:

2 1/2 C flour
1/2 C sugar
1 T. baking powder
1/2 C butter or margarine, softened
1/3 C milk
1/3 C non-fat vanilla yogurt
1 egg
1 T. vanilla extract
2 C frozen raspberries
1 C white chocolate chips or chunks (I cut up Baker's White Chocolate bars)

Preheat oven to 375 degrees. Grease a cookie sheet. Combine dry ingredients in a medium mixing bowl. Work butter or margarine into dry ingredients, using a pastry blender or fork, until it is the size of small peas. Combine milk, yogurt, egg and vanilla in a small mixing bowl. Add dry ingredients, mixing just until the dry ingredients are moist. Stir in remaining ingredients. Spoon about 1/3 C of batter for each scone onto cookie sheet. Bake for 30 minutes or until golden brown.

Serving: 1 dozen scones
Recipe Given By: epicurean.com
Hint: Serve warm with a little butter and Devonshire Cream!

Devonshire Cream

Ingredients:

4 oz. mascarpone
1 C heavy whipping cream
1 t. vanilla extract
1-2 T. granulated sugar
zest of lemon or lime, optional (I left out)

Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or cover and refrigerate until serving time.

Serving: about 1 1/2 C
Recipe Given By: Joy of Baking
Note: This can also be used as a filling for tarts or with fresh berries. (Divine!)

A - Amish Breakfast Puffs

I'm joining the A-Z Challenge this month. Come back to grab a new recipe each day!

These breakfast muffins have a delicate cinnamon-sugar taste and have been my kid's favorite.  You can find mace, an unusual ingredient, in your grocery store, but if you don't want to purchase a new spice, you can substitute with nutmeg. I think it's better with mace, however.

Amish Breakfast Puffs

Ingredients:

1 ½ C flour
1 ½ t. baking powder
½ t salt
¼ t mace (or nutmeg)
½ C sugar
1/3 C vegetable oil
1 egg
1 t. vanilla
½ C milk

½ C sugar, 1 t. cinnamon
6 T. melted butter

Stir together flour, baking powder, salt and mace, set aside. In a bowl, beat together sugar, oil, egg and vanilla on med. for 30 sec. Add the flour mixture and ½ C milk alternatively to egg mixture. Beat on low after each addition just until mixed. Fill 10-12 greased muffin cups (do not use paper) 2/3 full. Bake at 350 degrees for 15-20 min or until lightly brown. In another bowl, combine sugar and cinnamon. Remove muffins while hot, roll in melted butter and then in cinn/sugar mix. Serve immediately.

Recipe Given By: Sofia Valenzuela

Banana Snack Cake

I recently purchased the tasteofhome simple & delicious cookbook at Target ($16, cheaper on Amazon) and I tried my first recipe: Banana Snack Cake.

I always have bananas that need used up so I thought I'd give this cake a try. I doubled the ingredients and placed it into a 9x13 pan. I only increased the baking time by 5 extra minutes (40 min total) and it wasn't enough to get it cooked through in the middle. It will need longer next time, or I will need to bake it per the recipe in the 8x8 pan.

You can find the recipe here: Banana Snack Cake. If this recipe doesn't appeal to you there are many other banana cakes to try. They made my mouth water and made me wish I had more ripe bananas on hand.

Happy Snacking!

Cinnamon Coffee Cake

This is my tried-and-true coffee cake recipe. It's sweet and cake-like with a delicious cinnamon swirl. You can bake it two different ways (see hint below.)

Cinnamon Coffee Cake

Ingredients:

1 C butter or margarine, softened
2 ¾ C sugar, divided
2 t. vanilla extract
4 eggs
3 C flour
2 t. baking powder
1 t. baking soda
1 t. salt
2 C (16 oz) sour cream
2 T cinnamon
½ C chopped walnuts (optional)

In a large mixing bowl, cream butter and 2 C sugar until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle 1/3 over batter in pan. Repeat layers two more times. Bake at 350 degrees for 70 minutes or until cake tests done. Cool for 10 minutes. Remove from pan to a wire rack to cool completely.

Serving: 16-20 servings
Recipe Given By: Taste of Home
Hint: I also make it in a 9 x 13 pan and cook it between 55-60 min.

Cinnamon Pull-Apart Bread

Bake this treat for your kids; they'll love you for it!

This is my son's favorite breakfast! I often serve it with scrambled eggs, but it can stand alone. My family likes it so much that I usually have to make two at a time. There's usually a little leftovers, but they don't last long around our house. I've shared this recipe with family & friends and it's quickly become a favorite for them, as well.

Cinnamon Pull-Apart Bread

Ingredients:

3 T. butter, melted, divided
3 T. maple syrup
¼ C brown sugar
½ t. cinnamon
¼ C chopped pecans, optional
¼ C chopped almonds, optional
2 tubes of regular buttermilk biscuits
cinnamon/sugar mixture

Brush a 10” fluted tube or bundt pan with 1 T. butter. In a small bowl, combine syrup and remaining butter. Drizzle 2 T. into pan. Combine brown sugar, cinnamon & nuts (optional); sprinkle about 1/3 of this mixture over syrup mixture. Separate biscuits; cut into 4ths, and toss in a Ziploc filled with cinnamon/sugar. Place in prepared pan with edges overlapping. Top with remaining syrup and brown sugar mixtures. Bake at 375 for 15 min or until golden brown. Cool 1 min, invert on plate. Serve warm.

Serving: 4-8
Recipe Given By: Angie’s Original!

Banana Mini-Muffins

We tried another batch of muffins for the kids. These had an autumn cinnamon/nutmeg taste - so yummy. We made them extra delicious by drizzling with a powdered sugar/milk glaze. Yes, you'll see below that I used a Christmas-themed paper baking cup; you use what ya have, that's all I've got to say!

Banana Mini-Muffins

Ingredients:

1 C all-purpose flour
1 C whole wheat flour
1/2 C sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. nutmeg
1/8 t. salt
1/8 t. allspice
1 egg
1/2 C buttermilk
1/2 C (1 medium) mashed ripe banana
1/3 C oil

Heat oven to 400 degrees. Spray 36 miniature muffin cups with nonstick cooking spray or line with paper baking cups. In large bowl, combine all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, nutmeg, salt and allspice; mix well. In small bowl, beat egg. Add buttermilk, banana and oil; mix well. Add to flour mixture; stir just until dry ingredients are moistened. Divide batter evenly into sprayed muffin cups, filling each 2/3 full. Bake at 400 degrees for 10-15 minutes or until muffins are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Serving: 36 min-muffins
Recipe Given by: Pillsbury Best Muffins and Quick Breads
Note: If necessary to bake muffins in batches, remaining batter can be refrigerated and baked as soon as possible.
Hint: I didn't have whole wheat flour, just used 2 C white flour. I didn't have allspice and substituted with cinnamon.

Chocolate Chip Mini-Muffins

These were a hit at our house! Tasty, little morsels...

Chocolate Chip Mini-Muffins

Ingredients:

2 C all-purpose flour
1/2 C sugar
3 t. baking powder
1/2 t. salt
1/2 C miniature chocolate chips
1 egg
3/4 C skim milk
1/4 C oil

Topping:
3 T. sugar
2 T. brown sugar

Heat oven to 400 degrees. Spray 36 miniature muffin cups with nonstick cooking spray. In large bowl, combine flour, 1/2 C sugar, baking powder, salt and chocolate chips; mix well. In small bowl, beat egg. Stir in milk and oil. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be lumpy.) Divide batter evenly into sprayed muffin cups, filling each 3/4 full. In small bowl, combine topping ingredients; mix well. Sprinkle evenly over batter in cups. Bake at 400 degrees for 10-15 minutes or until golden brown. Immediately run knife around sides of muffin cups to loosen muffins; remove muffins from pan. Serve warm.

Serving: 36 mini-muffins
Recipe Given By: Pillsbury Best Muffins and Quick Breads
Hint: If necessary to bake muffins in batches, remaining batter can be held at room temperature for 30 minutes.

Sugar-Crusted Orange Scones

Again, Pillsbury Best Muffins & Quick Breads has provided another yummy recipe! This morning we tried:

Sugar-Crusted Orange Scones

Ingredients:

1 C all-purpose flour
1/4 C sugar
1/4 C quick-cooking rolled oats
1 t. baking powder
2 t. grated orange peel
1/8 t. salt
3 T. butter
1 egg
1/4 C orange juice

Topping:
1 t. butter, melted
2 t. sugar

Heat oven to 375 degrees. Grease cookie sheet. In medium bowl, combine flour, 1/4 C sugar, oats, baking powder, orange peel and salt; mix well. With pastry blender or fork, cut in 3 T. butter until mixture is crumbly. In small bowl, beat egg slightly; beat in orange juice. Add to flour mixture all at once; stir just until dry ingredients are moistened. With floured hands, form mixture into 6-inch round on greased cookie sheet. Score top into 4 wedges; do not cut through. Brush with 1 t. melted butter; sprinkle with 2 t. sugar. Bake at 375 degrees for 12-22 minutes or until edges are golden brown. Cut into wedges along score lines. Serve warm.

Serving: 4 Scones
Recipe Given By: Pillsbury Best Muffins & Quick Breads

lightly flavored scone just right for four people

Breakfast Breads Week

I checked out a yummy looking book at the library entitled, Pillsbury Best Muffins & Quick Breads. Usually when I get a cookbook out of the library I generally just dream about making some of the included recipes or pick up the book to try just one recipe specifically. This book has a plethora of delicious looking treats and I thought I'd try my first-ever "week-long series" on a specific food topic...hence, the title.

This morning we launched into muffin baking with enthusiasm. I decided to bake:

Basic Muffins with Streusel Topping

Ingredients:
2 C all-purpose flour
1/2 C sugar
3 t. baking powder
1/2 t. salt
3/4 C milk
1/3 C oil
1 egg, beaten

Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups or line with paper baking cups. In medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; beat well. Add to flour mixture all at once; stir just until dry ingredients are moistened. (Batter will be lumpy.) Divide batter evenly into greased muffin cups. Bake at 400 degrees for 20-25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; remove from pan. Serve warm.

Streusel-Topping:

In small bowl, combine 1/4 C firmly packed brown sugar, 1 T softened margarine or butter, 1/2 t. cinnamon and 1/4 C nuts or flaked coconut (I left out); stir with fork until crumbly. Sprinkle evenly over batter in cups before baking.

Serving: 12 muffins
Recipe Given By: Pillsbury Best Muffins & Quick Breads

**I went back and highlighted the words "with enthusiasm" because it had to be something that made me read the recipe as "3 Tablespoons of baking powder" TWICE. As I was putting the batter together I thought, "Man, that's a lot of baking powder. " Look at the book again..."yep, that's what it says." NOPE! Didn't even realize it until I came down to share the recipe with you! So...I'm off to a good start! Now I need to go buy more baking powder before I can try my hand at this recipe again or any other, for that matter. Ha!

Well, despite my big flub-up, my family ate up the whole batch, except for the two muffins we shared with a neighbor. Poor lady...hope she's not allergic to baking powder.

Here's some pictures of our first try at "Baking Powder Muffins." (They were still tasty; think what they'll be like when made correctly! Wow, can't wait!) Tune in tomorrow for more great breakfast treats...I'll try to wake up before I begin the next batch.

Before going into the oven...muffins pretty, pan well-loved

On rack to cool...baked up too high (wonder why!)

Didn't stop her from enjoying three

Regina's Dinner Rolls

These are my family's favorite dinner rolls. We've had them for holiday meals and for leftover sandwiches. This easy recipe makes a batch of about 18 rolls. If you have a breadmaker, this is a great all-around recipe to try out.

Regina’s Dinner Rolls

Ingredients:
1 C water
2 T. butter, softened
1 egg
3 ¼ C bread flour
¼ C sugar
1 t. salt
3 t. active dry yeast

Place all ingredients in bread machine in order listed. Select dough setting. When done, grease a cookie sheet. Divide dough into 15-18 approximate pieces, place on cookie sheet. Brush with margarine or butter and cover and let rise for 30-40 min or until double in size. Heat oven to 375 degrees. Bake 12-15 min or until golden brown.

Recipe Given by: my friend, Regina