Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

Holiday Raspberry Muffins with Streusel Topping

Raspberry Muffins with Streusel Topping

Ingredients
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
Topping:
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.

December 15, 2008 Posted by | Baking, Christmas, Cooking, Cooking and Food, Dessert, Dessert Recipes, Events, Famous Recipes, Food, Fruit Recipes, Holidays, Muffins, Recipe, Recipes | , , , , , , , , , , , | Leave a comment

Baked Corn

Originally submitted to ThanksgivingRecipe.com.

1 (15.25 ounce) can whole kernel corn

1 (14.75 ounce) can cream-style corn

1/2 cup sour cream

1 cup butter or margarine, melted

2 eggs

1 (12 ounce) package corn muffin mix

Preheat oven to 350 degrees F (175 degrees C).

Combine the whole-kernal corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix.

Mix well and pour into one 9 x 13 inch baking pan.

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

February 12, 2008 Posted by | Baking, Cooking, Famous Recipes, Muffins, Recipe, Recipes, Vegetable Recipes, Vegetables | , , , , , , | Leave a comment

Spice Buttermilk Muffins

Spice Buttermilk Muffins

Ingredients
Batter:
1 cup (225 ml) sugar
1/2 cup (125 ml) butter
2-1/2 cups (600 ml) flour
2 tsp (10 ml) baking soda
1 tsp (5 ml) nutmeg
1/2 tsp (2 ml) cinnamon
3/4 cup (175 ml) plus 1 tbsp (15 ml) buttermilk
Topping:
1/2 cup (125 ml) sugar
1 cup (225 ml) walnuts, chopped
1/2 tsp (2 ml) cinnamon
1/2 tsp (2 ml) nutmeg

Preheat oven to 375 degrees (200 C.). In mixing bowl cream together butter and sugar with electric mixer.
Add eggs and beat once more. Sift flour into separate bowl together with baking soda, nutmeg, and cinnamon. Add flour mixture and buttermilk to the first mixture, at low speed, alternating wet and dry.

Grease muffin tins and pour batter. Sprinkle nut topping on each. Bake 10 to 15 minutes

December 1, 2006 Posted by | Baking, Dessert, Dessert Recipes, Muffins, Recipe, Recipes, Snacks | 1 Comment

Refrigerator Bran Muffins

Refrigerator Bran Muffins

Ingredients
1 cup (225 ml) boiling water
1 cup (225 ml) 100% bran or bran buds
1/2 cup (125 ml) shortening
1-1/2 cups (350 ml) sugar
2 eggs
2 cups (475 ml) buttermilk
2-1/2 cups (600 ml) sifted flour
2-1/2 tsp (12.5 ml) soda
1/2 tsp (2 ml) salt
2 cups (475 ml) All-Bran

Combine boiling water and 1 cup (225 ml) bran and let cool.
Cream shortening, add sugar gradually and beat until blended.
Add eggs, one at a time, beating well after each addition.
Add buttermilk and cooled bran mixture and blend.
Sift flour with soda and salt; add with remaining bran to creamed mixture, stirring just until all dry ingredients are moistened.
Bake or store in covered container in refrigerator and bake as needed.
Batter will keep for 1-2 months.
To bake, fill greased 2.5 inch muffin tins 2/3 full and bake in preheated 400 degree (200 C.) oven for 25 minutes or until done.

November 28, 2006 Posted by | Baking, Breakfast, Dessert, Muffins, Recipes | Leave a comment

Famous Recipes – Orange Cranberry Muffins

Orange Cranberry Muffins
1 cup sugar
1 egg
1/2 cup milk
1/2 cup sour cream
1/3 cup canola oil
2-1/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups cranberries, chopped
1 tbsp. orange zest, finely grated

1. In a mixing bowl, beat together sugar and egg. Add milk, sour cream
and oil.
2. In another bowl, combine flour, baking powder, baking soda and salt.
Add to wet ingredients just until blended. Fold in cranberries and
orange zest.
3. Pour batter into greased or paper-lined muffin cups. Bake at 375° for
15 to 18 minutes or until muffins test done.
4. Remove muffins from cups to a wire rack. Let cool before frosting.
Makes one dozen.

November 11, 2006 Posted by | Bread Recipes, Breads, Breakfast, Cooking, Cooking and Food, Famous Recipes, Food, Ingredients, Meals, Muffins, Recipe, Recipes | Leave a comment

Pumpkin Muffins with Candied Ginger

Pumpkin Muffins with Candied Ginger

nonstick cooking spray
1/4 cup (1/2 stick) unsalted butter
1/2 cup brown sugar, firmly packed
1 large egg
1/2 cup canned pumpkin puree
1 teaspoon freshly grated ginger root
1 cup all purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup low-fat buttermilk
1/2 cup minced crystallized ginger

1. Preheat the oven to 350°F and spray 12 muffin tins with nonstick spray.

2. Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is very fluffy.

3. Add the egg and mix on low speed to combine. Add the pumpkin puree and grated ginger root and mix again.

4. Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together.

5. Fold in half of the flour mixture. Stir in the buttermilk. Fold in the remaining flour mixture and the crystallized ginger. The batter should be smooth, but be careful to not overmix.

6. Fill the prepared tins halfway with the batter. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

7. Transfer the muffin tins to a wire rack and cool for 10 minutes before removing the muffins.

Serving Size: 1 muffin

November 3, 2006 Posted by | Candy, Christmas, Dessert, Dessert Recipes, Famous Recipes, Halloween, Muffins, Pumpkin, Pumpkin Recipes, Thanksgiving | Leave a comment

APPLE STREUSEL MUFFINS

APPLE STREUSEL MUFFINS

MUFFINS:

1 1/2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. nutmeg
1 c. apple, pared & shredded
1/2 c. milk
1/4 c. vegetable oil
1 egg, beaten

STREUSEL TOPPING:

1/3 c. brown sugar
2 tbsp. flour
1/2 tsp. cinnamon
2 tbsp. butter
1/3 c. chopped walnuts

In medium bowl, sift together flour, sugar, baking powder, cinnamon,
salt and nutmeg. Stir in apple; set aside. In small bowl combine
milk, oil and egg until blended. Add to dry ingredients; stir just
until moistened. Spoon half of batter into 12 greased muffin cups.
Make topping by mixing all ingredients together and sprinkle on
muffins, reserving 3 tablespoons. Cover each muffin with remaining
half of batter. Sprinkle reserved topping on muffins. Bake at 400
degrees for 20 to 25 minutes. (Recipe makes up in loaf by spooning
into loaf pan and baking at 350 degrees for 45 to 50 minutes.)

September 11, 2006 Posted by | Apple Recipes, Apples, Bread Recipes, Cooking, Cooking and Food, Famous Recipes, Food, Ingredients, Muffins, Recipe, Recipes | Leave a comment