[Corn Dog Batter] [Popovers] [Old German Muffins]  [Parmesan Breadsticks] [Banana Nut Bread] [Frosted Banana Bread Muffins] [Hot Water Gingerbread] [Peanut Butter MiniMuffins][Orange-Poppy Seed Muffins]

Corn-Dog Batter

Use equal amounts of pancake mix and cornmeal. Add enough water to desired consistency.

When you dip your hotdogs in the batter, make sure the end is covered with batter (no hotdog showing) or the batter will "peel" off the dog in the grease.

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Popovers

1 cup milk
2 eggs
1 cup flour
3/4 tsp salt
1 tablespoon butter or oil

Mix ingredients together, put in cupcake cups, popover pan, or pryex cups bake at 375 degrees farenheit for for 40-45 min.

This recipe suggests that after 40 mins, removing the popovers from the oven, cut a slit in each one to let the steam out the returning them to the oven for 10 min or until tops are very firm and crisp brown.

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Altdeutxche Brotchen (Old German Muffins)

3/4 cup butter or margarine
1/2 cup sugar
2 large eggs
1 tablespoon Rum
1 teaspoon vanilla extract
3 tablespoons milk
1/2 teaspoon cinnamon
2 teaspoons baking powder
2 1/4 cups unbleached flour
1/4 cup almonds, ground
1 tablespoon orange Rind, grated
1/4 cup raisins, optional

Cream butter and sugar. Beat in eggs, rum, vanilla and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees farenheit for 25 to 30 minutes, or until browned. Makes 18 muffins.

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Parmesan Breadsticks

1 (8 count) can crescent rolls
1 teaspoon all purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon onion powder
2 eggs, beaten
1/4 cup grated Parmesan Cheese
2 tablespoons butter or margarine, melted
1 (7 ounce) can french fried onions, finley chopped

1. Preheat oven to 375 degrees farenheit. Lightly coat 2 baking sheets with cooking spray. Unroll crescent dough on a lightly floured surface; separate at preferations. Cut into 16 strips.
2. Mix flour, garlic powder, parsley and onion powder in a shallow bowl. Add eggs, Parmesan, and butter; stir.
3. Dip each dough strip into egg mexture, then roll in french fried onions.
4. Twist and arrange breadsticks on prepared baking sheets. Bake for 10 minutes or until lightly browned. Serves 6.

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Banana Nut Bread

3/4 cup butter
1 1/2 cups sugar
1 1/2 cups mashed bananas
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk
3/4 cup nuts -- chopped

Cream together butter and sugar. Add banana, eggs, and vanilla. Sift together dry ingredients. Add alternately with buttermilk. Blend well. Stir in nuts, and pour into a greased and floured loaf pan. Bake at 325 degrees for 1-1/4 hours.

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Frosted Banana Bread Muffins
Prep Time: 27 min
Cook Time: 12 min
Level of Difficulty: Easy

1 serving cooking spray (5 one second sprays)
3 Tbsp vegetable oil
2/3 cup unpacked brown sugar
3 large banana(s), or 4 medium, mashed
2 tsp lemon zest, grated
1 large egg(s)
1 large egg white(s)
2 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp table salt
1/3 cup buttermilk
1/2 cup golden seedless raisins
1/3 cup powdered sugar
1 Tbsp fresh lemon juice

1. Preheat oven to 350ºF. Coat 24 mini muffin tins with cooking spray.
2. Blend together oil and brown sugar. Beat in bananas, lemon zest, egg and egg white.
3. In a separate bowl, whisk together flour, baking powder, cinnamon and salt.
4. Gently stir half the flour mixture into banana mixture; stir in buttermilk, remaining flour mixture and raisins.
5. Divide batter among muffin pans. Bake until a toothpick inserted into center comes out clean, about 10 to 12 minutes. Let cool in pans for 10 minutes before inverting onto a rack to cool completely.
6. To make frosting, blend powdered sugar and lemon juice together. Drizzle over cooled muffins.

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Hot Water Gingerbread

1 cup all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon baking soda
1 egg
1/2 cup molasses
1/2 cup hot water
1 tablespoon butter or margarine, softened
TOPPING:
2 tablespoons sugar
2 teaspoons ground cinnamon
Whipped topping

Combine flour, sugar, salt, ginger and baking soda; set aside. In a mixing bowl, beat egg, molasses, water and butter until smooth. Gradually add the dry ingredients; beat for 1 minute. Pour into a greased 8-in. square baking pan. Combine the sugar and cinnamon; sprinkle evenly over gingerbread. Bake at 350 degrees for 25 minutes or until a wooden pick inserted near the center comes out clean. Cool completely before cutting. Top each square with whipped topping. Yield: 9 servings.

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Orange-Poppy Seed Muffins

1 1/2 cup flour
1/2 cup oat bran
1/2 cup plus 1 tablespoon sugar
1 1/2 tablespoons poppy seeds
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butermilk
1/2 cup orange juice
1 tablespoon grated orange peel
1/4 cup canola oil
1 egg, beaten

1. Heat oven to 400 degrees farenheit. Line 12-2 1/2 inch muffin cups with paper liners, set aside.
2. In a large bowl, using wire whisk, blend flour, oat bran, sugar, poppy seeds, baking powder, and salt. In medium bowl, combine buttermilk, orange juice, orange peel, oil, and egg. Pour liquid ingredients into flour mixture, stirring with rubber spatula just until moistened; do not overmix.
3. Spoon 1/4 cup batter into each muffin cup. Bake about 25 minutes, until muffins are golden and toothpick inserted into center of muffins comes out clean. Cool pans 5 minutes; remove from pan and serve warm, or cool on wire rack. Yield: 12 muffins

Nutrition per muffin:167 calories; 4 g protien; 6 grams fat; 26 grams carbohydrates; 172 mg sodium; 18 mg cholosterol

Variations:
Apple-Date
Omit orange juice, peel, and poppy seeds. Add 2 tablespoons chopped, peeled apple and 2 tablespoons chopped dates to flour mixture; toss to coat fruit well.
Nutrition per muffin:162 calories; 3 g protien; 6 grams fat; 26 grams carbohydrates; 171 mg sodium; 18 mg cholosterol

Raisin-Spice
Omit orange juice, peel and poppy seeds; reduce sugar to 1/4 cup. Add 1/3 cup light brown sugar, 3/4 cup rasins, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg to flour mixture; toss to coat rasins.

Nutrition per muffin:186 calories; 4 g protien; 6 grams fat; 33 grams carbohydrates; 175 mg sodium; 18 mg cholosterol

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Peanut Butter Minimuffins

1 3/4 cups all-purpose flour
2/3 cups firmly packed brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk, at room temperature
2/3 cup peanut butter, smooth or chuncky
1/4 cup vegetable oil
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
2/3 cup of miniature semisweet chocolate chips

Preheat oven to 350 degrees farenheit. Lightly butter 24 1 3/4 by 3/4 inch miniature muffin cups.

Stir together flour, brown sugar, baking powder and salt in a large bowl. In another bowl, stir together milk, peanut butter, oil, egg and vanilla extract until blended.

Make a well in the center of dry ingredients. Add liquid ingredients and stir just to combine. Stir in chocoate chips before spooning batter into cups.

Spoon batter into prepared muffin cups. Bake 15 to 20 minutes, or until a toothpick inserted into center of one muffin comes out clean.

Remove muffin tin to a wire rack. Cool muffins in pan for five minutes; remove from cups and finish cooling on a wire rack. Serve warm, or cool copletely and store in an airtight comntainer at room temperature. Makes 24 miniature muffins.

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