Raspberry Muffins with Streusel Topping
1-1/2 cups (350 ml) flour
1/2 cup (125 ml) sugar
2 tsp (10 ml). baking powder
1/2 cup (125 ml) milk
1/2 cup (125 ml) butter, melted
1 large egg beaten
1 cup (225 ml) raspberries frozen or fresh
1/4 cup (60 ml) pecans, chopped
1/4 cup (60 ml) brown sugar, packed
1/4 cup (60 ml) flour
2 tbsp (30 ml) butter, melted
Preheat oven to 350 degrees (175 C.).
In a large mixing bowl combine flour, sugar, and baking powder, set aside.
In another bowl, beat together milk, cooled melted butter and egg.
Add wet mixture to the bowl with the flour mixture, blend until just mixed, do not overwork.
Spoon about 1 tbsp (15 ml) of batter into prepared muffin cups.
Divide half the raspberries among the muffin tin’s cups and top each with remaining batter, then add the remaining raspberries.
For the topping combine pecans, sugar, flour, and butter and sprinkle over batter.
Bake at 350 degrees (175 C.) for 20-25 minutes, or until lightly browning and a toothpick comes out free of batter, be careful to not overcook.
Crazy Crust Apple Pie
1 c flour
1 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
2/3 c shortening
3/4 c water
1 – 1lb 50z can apple pie filling
1 Tbsp lemon juice
1/2 tsp cinnamon
Combine flour, baking powder, salt, sugar, egg, water and shortening in a
small bowl. Mix well. Pour into 9″ deep pie pan
Mix pie filling with lemon juice and cinnamon.
Pour into center of batter. Do not stir.
Bake 425º for 35 to 40 minutes
Other pie fillings may be substituted – omit lemon juice and cinnamon
4 tablespoons cocoa powder
1 ounce liquid red food color
3/4 cup water
1 pudding-type cake mix (white or yellow)
1 teaspoon vanilla
1 teaspoon butter flavoring
4 tablespoons buttermilk powder
1 tablespoon white vinegar
Heat oven to 325F.
Mix together cocoa powder, red food color, and a small amount of the water forming a paste. Add remaining ingredients except vinegar. Mix 2-3 minutes on medium speed until well blended. Add vinegar and blend completely. Pour batter into prepared 9″ x 13″ cake pan and bake for approximately 35 minutes or until toothpick inserted in center comes out clean.
Fudgy Pecan Pie
2 (1 ounce) squares unsweetened chocolate
1/4 cup butter or margarine
1 (14 ounce) can eagle brand sweetened condensed milk
1/2 cup hot water
2 eggs, well beaten
1 1/4 cups pecan halves or pieces
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (9in. ) unbaked pie crust
Preheat oven to 350º. In medium saucepan over low heat, melt chocolate and
butter. Stir in eagle brand, hot water and eggs; mix well.
Remove from heat; stir in pecans, vanilla and salt. Pour into pie crust.
Bake 40-45 minutes or until center is set. Cool slightly. Serve warm or chilled.
Garnish as desired. Store covered in refridgerator.
Almond Bars Recipe
1 package white cake mix
1/2 cup butter or margarine — softened
2/3 cup sliced almonds
2/3 cup butter or margarine
1/2 cup sugar
1 Tbsp plus 1 tsp all-purpose flour
1 Tbsp milk
1. Heat oven to 350º.
2. Beat cake mix (dry), butter and eggs with electric mixer on low speed until dough forms or mix with a spoon.
3. Press in bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20 to 25 minutes or until golden brown and crust begins to pull away from sides of pan or until toothpick inserted in center comes out clean.
4. Immediately spread Topping over crust.
5. Set oven control to broil.
6. Place pan on middle rack in oven.
7. Broil 2 to 3 minutes or until Topping is golden brown and bubbly (watch carefully-Topping burns easily).
8. Cool completely. Cut into 8 rows by 4 rows.
Cook all ingredients in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved and mixture thickens slightly.