Mamma's Morning Glory Muffins

Ingredients

1 1/4  cups Sugar

2 1/4 cups all-purpose flour

1 tablespoon ground cinnamon

2   teaspoons baking soda

1/2   teaspoon salt

1/2 cup shredded, sweetened coconut

1 cup Raisins

1 large Apple (peeled and grated)

1 cup crushed pineapple (drained, about 8 oz)

2 cups grated  Carrots

1/2 cup coarsely chopped pecans or walnuts

3 large eggs

1 cup canola oil

1 teaspoon vanilla extract

Directions

Position a rack in the lower third of the oven and preheat to 350º. Sift or whisk together the sugar, flour, cinnamon, baking soda and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots and nuts, and stir to combine.

In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.

Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.

No Bake Strawberry Dessert

Ingredients

1 loaf (10-1/2 ounces) angel food cake, cut into 1-inch cubes

2 packages (.3 ounce each) sugar-free strawberry gelatin

2 cups boiling water

1 package (20 ounces) frozen unsweetened whole strawberries, thawed.  Can use fresh.

2 cups cold 1% milk

1 package (1 ounce) sugar-free instant vanilla pudding mix

1 carton (8 ounces) frozen reduced-fat whipped topping, thawed. I used half.

Chopped fresh strawberries for garnish, optional.

Directions

Arrange cake cubes in a single layer in a 13-in. x 9-in. dish. In a

bowl, dissolve gelatin in boiling water; stir in strawberries. Pour

over cake and gently press cake down. Refrigerate until set, about 1

hour.

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand

for 2 minutes or until soft-set.

Spoon over gelatin layer. Spread with whipped topping. Refrigerate

until serving. 

Garnish with  fresh strawberries if desired.

**Very light and refreshing.

Yield: 20 servings.

Toffee Bars

Toffee bars

Ingredients

    * 1/2  cup butter, softened

    * 3/4  cup packed brown sugar

    * 1  egg

    * 1/2  teaspoon vanilla

    * 1  cup all-purpose flour

    * 1/8  teaspoon salt

    * 3/4  cup semisweet chocolate pieces

    * 1/3  cup chopped walnuts or pecans or your favorite nut

    * 1/3  cup chocolate-covered toffee pieces

Directions

1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, egg, and vanilla. Beat until combined, scraping sides of bowl. Beat in flour and salt until combined.

2. Spread dough evenly in an ungreased 13x9x2-inch baking pan. Bake for about 15 minutes or until edges begin to brown and surface is dry. Remove from oven and immediately sprinkle with chocolate pieces. Let stand about 2 minutes or until chocolate is softened; spread evenly. Sprinkle with nuts and toffee pieces. Let cool in pan on wire rack 30 minutes. Cut into bars.

** I found this recipe on the BHG site.

Stewed Tomatoes and Dumplings

Ingredients

1 can (14-1/2 ounces) diced tomatoes, undrained

1 tablespoon sugar

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons butter

Dumplings:

1/2 cup all-purpose flour

3/4 teaspoons baking powder

1/4 teaspoon salt

1/2 tablespoon cold butter

1/2 tablespoon snipped fresh parsley

1/3 cup milk

Directions

In a large saucepan, combine the tomatoes, sugar, salt, pepper and butter. Bring to a boil over medium heat, stirring occasionally.

In a small bowl, dry ingredients and milk. Drop batter in four mounds onto the tomatoes. Reduce heat; cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Yield: 2 servings.

One egg Brioche

Brioche bread

For a 1-pound loaf:

1/2  cup whole milk

3  tablespoons salted butter, cut into pieces, pieces preferably at room temperature

2  tablespoons + 1 1/2 teaspoons sugar

3/4  teaspoon sea salt (Kosher works well too)

1  jumbo egg, preferably at room temperature, lightly beaten

2  cups + 2 tablespoons  all-purpose flour

1  teaspoon granulated dry yeast, NOT rapid-rise (1/2 packet)

 Step 1  As directed, cut the butter into pieces.  

~ Step 2.  In a 1-cup measuring container, heat milk until steaming.  This is quickly and easily done in the microwave oven.

~ Step 3.  Add the sugar, salt and butter to the milk.  Set aside until the butter has melted or is almost melted.  If the milk is steaming and the butter is at room temperature, this will only take about 2 minutes. 

Using a fork, briefly whisk these wet ingredients together, so they are uniform in color and add them to the bread pan.

~ Step 4.  In the same measuring container and using the same fork, lightly beat the eggs.  Add/pour the beaten eggs to the wet ingredients already in bread pan. 

Always remember:  when you are making bread in a bread machine:  always add the wet ingredients first!

~ Step 5.  Add/shake the flour into the bread pan on top of the wet ingredients.  Do not mix or stir!

 Step 6.  Using your index finger, make a small indentation on top of the dry ingredients (but not so deep that it reaches the wet layer).  Add the yeast to the indentation.

Note:  It is important to keep the dry yeast away from the wet ingredients until it is time for machine to knead them together, because the liquid ingredients will prematurely activate the yeast.

 Step 7.  Insert bread pan into bread machine and press down until it is "clicked" securely into place.  Close the lid and plug the machine in.  Press and select the first cycle for "white bread".  Press the loaf control button to select "2-pound loaf".  Press the crust control button and select "light crust".  Press "start".  Depending on the make and model of your bread machine, and the size of loaf you are making, the entire baking process will take about 2 1/2-3 hours.  Walk away.  Do not lift the lid to check in on the process.  The moment the timer signals the bread is done:

Carefully open the lid of the bread machine.  Using pot holders or oven mitts, remove the bread pan from the machine, using its handle to lift it from the machine.  After cooling in the pan turn the bread pan at about a 30-45 degree angle and gently shake/slide the loaf out onto its side.  Turn the loaf upright and place it on a cooling rack to cool completely.  If the kneading paddle remains in the loaf after it is removed from the pan, I find it best to cool the loaf completely before removing it.

Green Pea casserole

Green Pea Casserole

2 Tbls. butter

1C chopped onion

1C chopped celery

1C chopped green pepper

1(16oz) can green peas-drained

1 can cream of mushroom soup

1(8oz)can water chestnuts

1C soft bread crumbs

Melt 2 Tbls butter in a saucepan over low heat; add onions, celery, and green

pepper.  Cook over low heat until veggies are tender.  Remove from heat.

Add remaining ingredients except bread crumbs.  Stir well.  Spoon veggie mix

into a lightly greased casserole and top with bread crumbs.  Bake at 350 for

30 min.  Makes 6 - 8 servings.

Colored deviled eggs

Cook as many eggs as you will need. Cool and peel. Slice lengthwise and remove the yolk to a small bowl. Mix your yolks whichever way you like. I like Miracle Whip, a touch of milk, salt, pepper and a sugar to taste. Mix well. Sometimes I am ambitious and will pipe the yolks into the whites to look fancy. 

Sprinkle with paprika to add a bit of color to the yolk. (optional)

Coloring for eggs:

Add 1 tsp vinegar and 20 drops of desired color into 1/2 cup of warm water. Leave egg in cup until desired color is met.  The longer you leave in the solution the darker or brighter the color. I prefer pastel for Easter.