Pumpkin Spice Muffins
1/2 cup canned pumpkin
1/2 cup milk
1 egg
2 cups biscuit mix
1/4 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
***STREUSEL TOPPING***
1 tablespoon biscuit mix
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 teaspoons butter or margarine -- softened
In a mixing bowl, combine pumpkin, milk and egg with a fork. Combine dry = ingredients; add to mixing bowl and stir just until moistened. Spoon =
into 12 well-greased muffin cups. Combine streusel ingredients; sprinkle = over muffins. Bake at 400 for 15 minutes or until golden brown. Sen'e =
warm.
Yield:1 dozen.
Saturday, October 8, 2011
Pop Tarts - Raspberry
Pop Tarts~Raspberry
Ingredients
1 Packet (2 x 9-inch) Refrigerated Pie Crusts, at room temperature
Raspberry Jam
Egg Wash
1 Egg + 1 Tbsp Of Water or Milk, lightly beaten
Lemon Glaze
1/4 Cup Powdered/Confectioners’ Sugar
About 1 Tbsp Fresh Lemon Juice
Sprinkles (any flavor)
Equipment
2 ½ to 3 inches Cookie Cutter (any shape)
Baking Sheet, lined with parchment paper
Method
Preheat the oven to 375 ˚F/190˚C. Unroll the pie crust on a lightly floured work surface, cut the dough into desire cookie cutter.
Fill about 2 tsp of raspberry jam in a mound in the center of the dough. Lay the second dough on top of the first dough and gently press down all edges
with your fingertips. Then seal the edges with a fork. Brush the top of the dough with egg-wash.
Place the filled dough on a baking sheet, and bake for about 17 to 18 minutes or until the pastries are golden brown in color.
To make the lemon glaze: While the pastry is cooling, in a small bowl, whisk together the confectioners’ sugar and enough of the lemon juice to make an
easily spreadable, smooth glaze. Spoon the glaze on top of the cooled pastry and top with your favorite sprinkles.
Makes 14 Pop Tarts
Ingredients
1 Packet (2 x 9-inch) Refrigerated Pie Crusts, at room temperature
Raspberry Jam
Egg Wash
1 Egg + 1 Tbsp Of Water or Milk, lightly beaten
Lemon Glaze
1/4 Cup Powdered/Confectioners’ Sugar
About 1 Tbsp Fresh Lemon Juice
Sprinkles (any flavor)
Equipment
2 ½ to 3 inches Cookie Cutter (any shape)
Baking Sheet, lined with parchment paper
Method
Preheat the oven to 375 ˚F/190˚C. Unroll the pie crust on a lightly floured work surface, cut the dough into desire cookie cutter.
Fill about 2 tsp of raspberry jam in a mound in the center of the dough. Lay the second dough on top of the first dough and gently press down all edges
with your fingertips. Then seal the edges with a fork. Brush the top of the dough with egg-wash.
Place the filled dough on a baking sheet, and bake for about 17 to 18 minutes or until the pastries are golden brown in color.
To make the lemon glaze: While the pastry is cooling, in a small bowl, whisk together the confectioners’ sugar and enough of the lemon juice to make an
easily spreadable, smooth glaze. Spoon the glaze on top of the cooled pastry and top with your favorite sprinkles.
Makes 14 Pop Tarts
Angel Biscuits
Angel Biscuits
1/2 cup shortening
1/2 cup warm water
1 tbs sugar or Splenda
1/8 tsp baking soda
3 1/4 cups all purpose flour
1/4 tsp salt
1 tbs or 1 envelope active dry yeast
1 cup low fat buttermilk
Thinly sliced country ham
Heat oven to 400°.
Mix buttermilk and baking soda together. Mix yeast, sugar, salt and water together. Let stand until foamy.
Combine flour and shortening, stirring until mixed. Mix in buttermilk mixture. Mix in yeast mixture.
Cover with a towel and let rise in a warm place until doubled in size.
Step 2---Pat out dough to 1/2" thickness on a floured board. Cut biscuits with a 2" cutter.
Place on a baking sheet and let rise 20 min.
Bake biscuits 12 min. or until golden brown. Split and fill with thinly sliced country ham,
Makes 18 biscuits.
1/2 cup shortening
1/2 cup warm water
1 tbs sugar or Splenda
1/8 tsp baking soda
3 1/4 cups all purpose flour
1/4 tsp salt
1 tbs or 1 envelope active dry yeast
1 cup low fat buttermilk
Thinly sliced country ham
Heat oven to 400°.
Mix buttermilk and baking soda together. Mix yeast, sugar, salt and water together. Let stand until foamy.
Combine flour and shortening, stirring until mixed. Mix in buttermilk mixture. Mix in yeast mixture.
Cover with a towel and let rise in a warm place until doubled in size.
Step 2---Pat out dough to 1/2" thickness on a floured board. Cut biscuits with a 2" cutter.
Place on a baking sheet and let rise 20 min.
Bake biscuits 12 min. or until golden brown. Split and fill with thinly sliced country ham,
Makes 18 biscuits.
Chili Dog Soup
Chili Dog Soup
1 pound ground beef
1 package hot dogs, cut up
1 (28 ounce) can diced tomatoes, undrained
2 (16 ounce) cans dark red kidney beans, undrained
2 (15 ounce) cans tomato sauce
Salt and pepper
1 cup shredded cheese
1 bag Fritos Corn Chips
Cook ground beef. Drain. Stir in hot dogs, diced tomatoes, kidney Beans, tomato sauce, salt and pepper.
Cover and simmer for 30 minutes, stirring occasionally.
Serve over Frito chips and top with cheese.
1 pound ground beef
1 package hot dogs, cut up
1 (28 ounce) can diced tomatoes, undrained
2 (16 ounce) cans dark red kidney beans, undrained
2 (15 ounce) cans tomato sauce
Salt and pepper
1 cup shredded cheese
1 bag Fritos Corn Chips
Cook ground beef. Drain. Stir in hot dogs, diced tomatoes, kidney Beans, tomato sauce, salt and pepper.
Cover and simmer for 30 minutes, stirring occasionally.
Serve over Frito chips and top with cheese.
Monday, October 3, 2011
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