Anita's Snickerdoodles

 

• 1

  cup butter, softened
• 1 1⁄2

  cups sugar
• 2

  large eggs

1 Tsp vanilla

• 2 3⁄4

  cups all purpose flour
• 2

  teaspoons cream of tarter
• 1

  teaspoon baking soda
• 1⁄4

  teaspoon salt
• 3

  tablespoons sugar
• 3 teaspoons cinnamon 

• Preheat oven to 350°F.
• Mix softened butter, 1 1/2 cups sugar, 1 tsp of vanilla extract and eggs thoroughly in a large bowl.
• Combine flour, cream of tartar, baking soda and salt in a separate bowl.
• Blend dry ingredients into butter mixture.
• Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
• Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
• Scoop 1 inch balls of dough into the sugar/ cinnamon mixture.
• Coat by gently rolling balls of dough in the sugar mixture.
• Place on chilled ungreased cookie sheet, and bake 10 minutes.
• Remove from pan immediately.

Pumpkin Cheesecake Muffins by Becky

INGREDIENTS

FOR THE STREUSEL TOPPING

⅓ cup whole wheat flour

⅓ cup rolled oats

⅓ cup brown sugar

⅓ cup roasted pepitas (pumpkin seeds) or nut of choice, chopped

1 tsp cinnamon

5 tbsp butter

FOR THE CHEESECAKE FILLING

6 oz cream cheese room temperature

⅓ cup sugar

1 egg

FOR THE PUMPKIN MUFFINS

1 cup pumpkin purée

½ cup brown sugar

⅓ cup vegetable oil

2 eggs

2 tbsp molasses

1 tsp vanilla extract

1 cup flour

½ cup whole wheat flour

1 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

¼ tsp nutmeg

1 tsp salt

INSTRUCTIONS

Preheat oven to 350°F.

FOR THE STREUSEL TOPPING

In a medium bowl, combine the whole wheat flour, oats, brown sugar, roasted pepitas, and cinnamon. Stir to evenly combine.

Cut butter into small pieces and work into the mixture until it looks like wet sand, as would be done for pastry dough. Set aside.

FOR THE CHEESECAKE FILLING

In a small bowl, whisk the cream cheese, sugar, and egg until smooth with no lumps.

FOR THE MUFFIN BATTER

Prepare the batter in a large bowl. Whisk the pumpkin purée and brown sugar until smooth.

Whisk in the eggs, oil, molasses, and vanilla until combined.

Add the flours, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk until just combined and no streaks of flour remain.

Spray a 12-cup muffin tin with nonstick baking spray. Pour the prepared cheesecake batter into the muffin batter. Fold together sparingly until the mixture looks just swirled. Using a half-cup ice cream scoop, divide batter among the prepared muffin tins.

Top with the prepared streusel.

Bake in a preheated oven until puffed and set, 20-23 minutes.

Once baked, remove from oven and cool 15 minutes on a cooling rack.

Apple Muffins

 2 cups sifted all purpose flour

1 tablespoon baking powder 

1/2 teaspoon  salt 

1 teaspoon cinnamon 

1/2 teaspoon nutmeg

1 cup sugar

1 teaspoon vanilla

1 egg

1/2 stick melted butter 

1 cup milk

2 & 1/2 cups chopped apples

Mix the flour, baking powder, salt, cinnamon and nutmeg. In another bowl

 mix the sugar, vanilla,  egg, butter, and milk. Add the dry ingredients,  mix and add the apples.  

Line a cupcake pan with papers and fill with batter. Bake for 20-25 minutes at 390.

Blueberry Muffins

 Preheat oven to 390.

Sift together:

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

In a bowl mix together:

1 cup granulated sugar

1 egg

1 teaspoon vanilla 

1/2 stick melted butter

1 cup milk

Aadd dry sifted ingredients to the mixed wet ingredients,  then fold in 2 cups blueberries. 

Line cupcake pan with cupcake papers and evenly fill with the batter. Bake for 20 minutes,  or until done. Enjoy!!

NANA'S ZUCCHINI BREAD

3 EGGS, WELL BEATEN

1 & 3/4 CUPS SUGAR

1 CUP OIL

1 TEASPOON BAKING SODA

1 TEASPOON SALT

1 TEASPOON CINNAMON 

1 TEASPOON BAKING POWDER

3 CUPS ALL PURPOSE FLOUR

2 CUPS GRATED UNPEELED ZUCCHINI

1 CUP CHOPPED NUTS

CREAM SUGAR AND EGGS, ADD REST OF INGREDIENTS AND MIX TOGETHER.
DIVIDE INTO TWO GREASED LOAF PANS AND BAKE FOR 45-50 MINUTES AT 350 DEGREES.

Nee-Nee's Zucchini Bread

 

3 cups all-purpose flour

1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder

1 tablespoon ground cinnamon

3 large eggs eggs

1 cup vegetable oil

2 ¼ cups white sugar

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped walnuts

• Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.

• Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.  

• Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

• Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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Sour Cream Blueberry Muffins

IGREDIENTS

• 2 cups flour plus 1 tablespoon
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1/2 cup vegetable oil
• 1 cup sour cream
• 2 1/4 cups fresh blueberries

CRUMB TOPPING

• 3/4 cup flour
• 2/3 cup granulated sugar
• 4 tablespoons butter melted
• 1-2 teaspoons cinnamon

1. Preheat oven to 400 degrees
2. To make the crumb topping, in a small bowl mix melted butter, flour, granulated sugar and cinnamon with a fork and set aside.
3. In a large bowl whisk together 2 cups flour, baking powder, salt and set aside.
4. In another bowl whisk together eggs and sugar until combined. Add in oil, sour cream and vanilla and mix until combined. Then add wet ingredients to the dry and mix just until combined. Do not over mix.
5. In a small bowl add 1 1/2 cup blueberries and toss with 1 tablespoons flour and gently fold into the batter. Fill each muffin tin about 2/3 full. Scatter the remaining blueberries on the top of the muffins, then top with generous portions of the crumb topping.
6. Bake 18-20 minutes until muffins are lightly browned and a toothpick comes out clean. Sprinkle with powdered sugar if desired. Makes about 16.

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Mimi's Pound Cake

Mimi’s Pound Cake

 

3 cups plain flour—not self-rising

2 sticks salted butter

3 cups sugar

1 cup heavy whipping cream

6 large eggs

2 tablespoons vanilla

 

Preheat oven to 325 degrees.

Generously grease and lightly flour a tube pan. Sift flour three times. Cream butter with sugar until light and fluffy.  Add eggs, one at a time.  Beat only until each disappears.  Blend in 1 cup flour followed by ½ cup whipping cream.  Repeat with 1 cup flour and ½ cup whipping cream.  Add remaining flour.  Fold in vanilla.  Add batter to pan, level it and drop it flat on the counter to knock out the air bubbles.  Place in center of the oven and bake for an hour and fifteen minutes, or until it’s browned on top and begins to pull away from the sides of the pan.  Remove from oven. Wait ten minutes and invert on a cake plate.  Do not cover until cool to touch.

 

ANITA'S BLUEBERRY MUFFINS

2 cups blueberries (rinsed, drained, and dried)
2 cups all-purpose flour (or 2 1/4 cups pastry flour, sifted)
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 large egg
1 teaspoon vanilla extract
4 ounces butter (1/2 stick)

Preheat your oven to 400 F.

Combine the flour, baking powder, sugar and salt in a large bowl.

In a separate bowl, beat the eggs and then add the milk and vanilla.

Thoroughly grease and flour a 12-cup muffin tin (or insert paper muffin liners).

Slowly pour the melted butter into the egg-vanilla-milk mixture, stirring briskly until all the butter is incorporated. 

Add the liquid ingredients to the dry ones and stir for 10 to 15 seconds. The batter will still have some lumps in it, but that's okay. If you overmix the batter, your muffins will turn out tough and rubbery. 

Using a rubber spatula, gently fold the blueberries into the batter. Then carefully spoon the batter into the prepared muffin pan (you can use a small ladle or even an ice-cream scoop) and bake immediately. 

Bake 18 to 20 minutes or until the muffins are slightly golden brown and a toothpick inserted into the center of a muffin comes out clean.