What you need:
1-¾ cup Flour
1-½ teaspoon Baking Powder
½ teaspoons Salt
½ teaspoons Nutmeg
½ teaspoons Cinnamon
⅓ cups veg oil
¾ cups White Sugar
1 whole Egg
¾ cups Milk
For The Topping:
1/2 cup Butter (melted)
2/3 cups White Sugar
2 Tablespoons Cinnamon
Preheat the oven to 350 degrees
Lightly grease muffin tin
Combine flour, baking powder, salt, nutmeg & cinnamon in a bowl.
In a separate bowl mix together, sugar, oil, egg and milk
Add the dry ingredients to the wet and stir only until combined
Divide evenly between muffin cups and bake for 12-15minutes
While the muffins bake combine the sugar & cinnamon for the topping. Melt butter in a separate bowl
Take the muffins out of the pan while still hot, roll in melted butter and cinnamon sugar.
Eat immediately, because they are SO GOOD!!!!!!
What you need:
2/3 cup raspberry jam
1 (21-ounce) box brownie mix
1/2 cup vegetable oil
1/4 cup water
3/4 cup white chocolate chips, melted
Position a baking rack in the center of the oven. Preheat the oven to 350 degrees
In a small saucepan, stir the jam constantly over low heat until pourable, about 1 minute. Set aside.
In a large bowl, blend together the brownie mix, eggs, vegetable oil, and water. Using an electric hand mixer beat for 1 minute on medium speed.
Pour the batter into the prepared pan.
Spoon the jam over the top of the brownie batter.
Using a small spatula, swirl jam into the brownie batter.
Bake for 25 to 30 minutes or until a toothpick inserted about 1-inch from the edge of the pan comes out clean.
Drizzle with the melted chocolate
Transfer the pan to a wire rack to cool. Cut into 16 bars
These Apple Rolls are perfect for a breakfast or brunch. It’s ok to take a little help from the store! They are quick, easy and delicious!
1 large Granny Smith apple (peeled and finely chopped)
3/4 C chopped walnuts (optional)…
1/2 C brown sugar
3 tubes 8 count cinnamon rolls
1/2 t cinnamon
Preheat the oven to 400 degrees F. Grease 2 muffin tins
Peel and finely chop the apples.
In a medium bowl stir together the diced apples with the walnuts and brown sugar.
Divide the apple mixture evenly into the muffin tin. Put cinnamon buns, cinnamon side down, on top of the apple mixture. Put the muffin tin on a baking sheet and bake until the tops are golden brown, about 8 to 10 minutes.
Remove the muffin tin from the oven and allow to cool for 5 minutes. Put a clean baking sheet on top of the muffin tin and flip to remove the sticky buns.
In a small bowl, combine 2 containers of the vanilla frosting with the cinnamon 1 to 2 teaspoons of milk. Mix until very thick and of pourable consistency. Drizzle over buns and serve.
This coffee cake has been in my arsenal for a LONG time!! I was making this before I had children. It is still a favorite today. My kids often ask for it as a Saturday breakfast treat. It’s moist and flavorful. There is never much left!
- 1C softened butter
- 1C sugar
- 2 eggs
- 3C flour
- 1/2t salt
- 3t baking powder
- 1C milk
- 1t vanilla
- 1 1/3C brown sugar
- 1/2 melted butter
- 2t cinnamon
Cream together butter and sugar. Add eggs and vanilla. Combine dry ingredients in a separate bowl. While mixer is running add flour and milk alternately. Mix until just combined. Spread into a 9×13 pan.
Melt butter, add to brown sugar and cinnamon. Pour over the surface of the batter. With a knife swirl in the cinnamon mixture until evenly distributed throughout the batter. Bake uncovered at 350 for 35-45 minutes. Until lightly golden and set.
These muffins were the result of a strawberry picking trip the kids and I did last year! They are so, so, so GOOD!
2 cups all-purpose flour
3/4 cup granulated sugar…
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 stick butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1 1/2 cups chopped strawberries (you can substitute some of the strawberries with rhubarb if you like that combo)
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon
Put the rack in the center of the oven and preheat to 400°F. Line a 12 -18 muffin tin with paper or foil baking cups.
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the strawberries. The batter will be thick.
Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
For the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.
Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes.
One of the easiest, most delicious treat recipes ever!!! Perfect for movie night treat, family get together or last minute gift!! BEWARE!! They are addicting!
What you need:
37 saltines cracker squares
1 cup butter
3/4 cup sugar…
2 cups (12 ounces) semisweet chocolate chips
Chopped nuts, sprinkles, any topping of your choice
Place crackers in a single layer in a foil-lined 15-in. x -10-in. x 1-in. baking pan.
In a large saucepan, bring butter and sugar to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved.
Spread over crackers.
Bake at 350° for 7-8 minutes or until bubbly.
Sprinkle with chips.
Bake 3-5 minutes longer or until chips begin to melt; spread chocolate evenly over top.
Sprinkle with your desired toppings
Chill for 30 minutes or until set; break into pieces.
Often times scones can be dry and crumbly. Not these!! These are the best scones you’ll ever have. Great served with a real cup of British tea.
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, frozen
- 1/2 cup raisins (optional)
- 1/2 cup sour cream
- 1 large egg
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles or you can use a biscuit cutter; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
It’s fun when you cook something and it brings back wonderful memories of great times and special friends. This is a recipe I used to make a lot when we lived in Alaska and were leading the young adult ministry there. It was always a favorite! It feeds a crowd and is quick and easy.Ingredients:
4 large eggs
1C vegetable oil
1 can (16oz) pumpkin puree
2C flour2t baking powder
2t ground cinnamon
1t baking soda
1/2t ground ginger
1/4t ground cloves
1 package (8oz) cream cheese
1/2C softened butter
2-3C powdered sugar
Heat oven to 350 degrees. Grease bottom of a 15in jelly roll pan. Beat eggs, sugar, oil & pumpkin in a large bowl until smooth. Stir in all of the dry ingredients and mix until just combined. Spread in pan. Bake for 25-30 minutes, until slightly golden and springy to the touch. Allow to cool completely
Beat frosting ingredients together and spread over cooled pumpkin bars.
What you need:
2 1/4 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 beaten egg
2/3 cup buttermilk or sour milk
1 teaspoon vanilla
1 can fruit pie filling, such as cherry, apple, strawberry, peach, or blueberry
Glaze – 1/2 Cup powdered sugar, a drop of vanilla, splash of milk
- Grease and flour a 9×13 pan; set aside.
- In a large bowl combine flour and granulated sugar. Cut in butter until mixture resembles coarse crumbs.
- Set aside 1/2 cup mixture for topping.
- Stir baking powder, soda, nutmeg, and salt into remaining crumb mixture. Make a well in the center. In a small bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to nutmeg mixture. Stir just until moistened (batter should be lumpy). Set aside 1 cup batter.
- Spread remaining batter onto bottom and 1/2 inch up sides of prepared pan or dish.
- Carefully spread the desired pie filling on top.
- Spoon reserved batter into small mounds on top of filling.
- Sprinkle with topping.
- Bake in a 350 degree F oven about 30 minutes or until slightly browned and your knife comes out clean.
- Let cool. Mix up glaze ingredients and drizzle over cake. Enjoy!