1 1/4 cups flour
1/4 teaspoon salt
1 1/2 cup All-Bran cereal
1 egg, beaten
1 Tablespoon baking powder
1/2 cup sugar
1 1/4 milk
1/4 vegetable oil
Combine cereal and milk in a large bowl and let stand for 2 minutes. Combine dry ingredients in a separate bowl. Add egg and oil to cereal mixture and beat well. Add dry ingredients all at once, stirring only combined. Spoon into greased muffin cups and bake at 400 degrees for 15-17 minutes. Makes about 1 dozen. This batter may be refrigerated for up two weeks before baking.
** My Mom made these for me in CA and they were SO good. I love that it makes a small recipe, but can also be easily doubled. We added some cut up cherries and reconstituded dried cranberries. I think these would be delish with fresh blueberries. My favorite way to enjoy them has been just plain, fresh out of the oven with butter and jam.
Wednesday, June 24, 2009
Topsy Turvy Lasagna
Preheat Oven to 350
Boil one 10 oz package of egg noodles
Brown 1lb ground beef in skillet
Drain grease
Add one 28oz jar marinara sauce (or 24 oz and a little water to get every last bit out of the jar)
simmer for 10 minutes
In a large bowl combine beef/sauce mixture and five cups cooked wide egg noodles
add in:
2cups (16oz) low fat cottage cheese
1 cup of mozzarella cheese and a handful of Parmesan cheese.
Mix well and pour into a greased 9x13
Top with another cup of mozzarella cheese and handful of Parmesan
bake uncovered at 350 for 15-20 minutes
Boil one 10 oz package of egg noodles
Brown 1lb ground beef in skillet
Drain grease
Add one 28oz jar marinara sauce (or 24 oz and a little water to get every last bit out of the jar)
simmer for 10 minutes
In a large bowl combine beef/sauce mixture and five cups cooked wide egg noodles
add in:
2cups (16oz) low fat cottage cheese
1 cup of mozzarella cheese and a handful of Parmesan cheese.
Mix well and pour into a greased 9x13
Top with another cup of mozzarella cheese and handful of Parmesan
bake uncovered at 350 for 15-20 minutes
Friday, May 29, 2009
Strawberry Cake (or Cupcakes)
1 package yellow or white cake mix
4 eggs
3 Tablespoons flour
1 small package strawberry jello
1/2 cup water
1 scant cup of oil (almost but not quite full)
1/2 of a 10oz package of strawberries
Combine all ingredients (except strawberries). Mix well for 3 minutes or so. Add strawberries and mix well. Bake at 350 degrees in a greased and floured pan...
25-30 minutes for 9'' rounds
40-45 minutes for 9 x 13'' pan
20-23 minutes for cupcakes
Cool and ice.
Strawberry Buttercream Frosting
cream together one stick of softened butter and approx 4 cups of powdered sugar. blend together until very fluffy. add the other half of the 10 oz package of strawberries very slowly. I usually blend mine in a blender or mash them up. Add the strawberries until the frosting reaches desired taste and consistency.
4 eggs
3 Tablespoons flour
1 small package strawberry jello
1/2 cup water
1 scant cup of oil (almost but not quite full)
1/2 of a 10oz package of strawberries
Combine all ingredients (except strawberries). Mix well for 3 minutes or so. Add strawberries and mix well. Bake at 350 degrees in a greased and floured pan...
25-30 minutes for 9'' rounds
40-45 minutes for 9 x 13'' pan
20-23 minutes for cupcakes
Cool and ice.
Strawberry Buttercream Frosting
cream together one stick of softened butter and approx 4 cups of powdered sugar. blend together until very fluffy. add the other half of the 10 oz package of strawberries very slowly. I usually blend mine in a blender or mash them up. Add the strawberries until the frosting reaches desired taste and consistency.
Tuesday, March 24, 2009
fruit dip
super easy once you get the marshmallow fluff out of the container.
1 package Cream Cheese
1 small jar Marshmallow Fluff or Cream
2 tsp Lemon Juice
Zest of one Lemon
Mix together until creamy and smooth. It is easiest if you bring the cream cheese to room temperature and warm up the fluff a little. Serve with a variety of fruits and enjoy!
1 package Cream Cheese
1 small jar Marshmallow Fluff or Cream
2 tsp Lemon Juice
Zest of one Lemon
Mix together until creamy and smooth. It is easiest if you bring the cream cheese to room temperature and warm up the fluff a little. Serve with a variety of fruits and enjoy!
Monday, February 9, 2009
Strawberry Heart Cupcakes
Strawberry Heart Cupcakes
1 package strawberry cake mix
2 cups (16) oz sour cream
2 eggs
1/3 cup strawberry preserves
1 can vanilla frosting divided (OR MAKE YOUR OWN)
Red food coloring
red and pink sprinkles
In a large bowl, combine the dry cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium speed for 2 minutes. Place 27 paper or foil liners in heart shaped or standard muffin tins. (if using standard tins, tuck a 1/2 in foil ball or marble between each liner cup to form a heart shape. Fill cup half full with batter. Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 teaspoon preserves. Top with remaining batter. Bake at 350 degrees for 22-27 minutes. or till toothpick comes out clean. Cool ten minutes before removing from pans.
Decorate with colored frosting and sprinkles as desired.
Makes 2 dozen.
1 package strawberry cake mix
2 cups (16) oz sour cream
2 eggs
1/3 cup strawberry preserves
1 can vanilla frosting divided (OR MAKE YOUR OWN)
Red food coloring
red and pink sprinkles
In a large bowl, combine the dry cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium speed for 2 minutes. Place 27 paper or foil liners in heart shaped or standard muffin tins. (if using standard tins, tuck a 1/2 in foil ball or marble between each liner cup to form a heart shape. Fill cup half full with batter. Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 teaspoon preserves. Top with remaining batter. Bake at 350 degrees for 22-27 minutes. or till toothpick comes out clean. Cool ten minutes before removing from pans.
Decorate with colored frosting and sprinkles as desired.
Makes 2 dozen.
German “Puffy” Pancakes of Love
German “Puffy” Pancakes of Love
1 cup milk
1 cup flour
6 eggs
1 tsp salt
1 TBS sugar
6 TBS butter. Cubed (I never use this much, usually 4 TBS is enough)
* I also like to add about a tsp of vanilla because I am fancy like that*
Preheat oven to 425*.
In a blender, combine milk, flour, eggs, salt, and sugar. Blend until smooth; about 30-60 seconds.
Place cubed butter in a 9x13 glass baking dish and place in oven for butter to melt. Once butter has melted, remove dish and pour in mixture from the blender. Return to oven and bake for 20-25 minutes ... until golden brown.
These are great topped with fruit (strawberries are the favorite in our house) or maple syrup. My personal favorite way to eat is to squeeze a little lemon juice over my piece and sprinkle with powdered sugar. Yum.
**If you are not familiar with German pancakes, the batter rises a LOT. Make sure to leave at least 8 inches of 'growing room' in your oven, above the dish. Do not double mixture into one casserole dish! The corners and sides (and on occasion, the middle too) will raise about 6-8 inches and fall slightly when removed from the oven. Also ... this serves about 4 adults ... although, most of the time, my husband can eat half of the casserole dish himself. So, if you have a big crowd, plan on making a few casserole dishes to satisfy everyone. This also re-heats extremely well ... much easier than standing over the frying pan cooking pancakes all morning.
1 cup milk
1 cup flour
6 eggs
1 tsp salt
1 TBS sugar
6 TBS butter. Cubed (I never use this much, usually 4 TBS is enough)
* I also like to add about a tsp of vanilla because I am fancy like that*
Preheat oven to 425*.
In a blender, combine milk, flour, eggs, salt, and sugar. Blend until smooth; about 30-60 seconds.
Place cubed butter in a 9x13 glass baking dish and place in oven for butter to melt. Once butter has melted, remove dish and pour in mixture from the blender. Return to oven and bake for 20-25 minutes ... until golden brown.
These are great topped with fruit (strawberries are the favorite in our house) or maple syrup. My personal favorite way to eat is to squeeze a little lemon juice over my piece and sprinkle with powdered sugar. Yum.
**If you are not familiar with German pancakes, the batter rises a LOT. Make sure to leave at least 8 inches of 'growing room' in your oven, above the dish. Do not double mixture into one casserole dish! The corners and sides (and on occasion, the middle too) will raise about 6-8 inches and fall slightly when removed from the oven. Also ... this serves about 4 adults ... although, most of the time, my husband can eat half of the casserole dish himself. So, if you have a big crowd, plan on making a few casserole dishes to satisfy everyone. This also re-heats extremely well ... much easier than standing over the frying pan cooking pancakes all morning.
molten chocolate cakes
Molten Chocolate Cakes
(makes 4 small cakes)
4 squares BAKER'S Semi-Sweet Chocolate (or other good quality baking chocolate)
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping
PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
Batter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.
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