Peaches and Cream/Recipes for the summer

Fresh peaches are starting to appear in the produce sections these days and I thought having a guide to help you pick out the very best of the best will set you on the road to delicious.

Peaches have been grown in the United States since the Spaniards brought them to North America in their early explorations. They’ve played an integral  part in making the fruit industry in Georgia, South Carolina and California as successful as has been (just check out the names of a lot of Atlanta streets to see what type of influence the peach has).

You should look for peaches that are unblemished and not to firm. Fresh peaches spoil quickly so don’t buy too many unless you’re going to use them. Peaches don’t get sweeter after they are picked so make sure get the ripest ones you can. If you need to peel your peaches (and you don’t have too, there’s bunches of stuff that’s good for you in the skin) you should blanch them in boiling water for about 1 minute and then drop them into ice water immediately to cool and then peel. The skin should come off easily. Just know that peaches will turn brown very quickly after they are cut so you should sprinkle them with lemon or lime juice if you aren’t going to use them immediately.

The phrase peaches and cream can literally mean eating “peaches” and “cream” together in a dish or pie or cake or whatever way your imagination (or taste buds) desire. The following recipes all combine peaches and some kind of cream or cheese and every single one of them is going to make you say you’all come back and try me again real soon!

SUPER DOOPER PEACHES AND CREAM PIE (dairy)

 

3/4 cup flour

1/2 teaspoon salt

1 teaspoon baking powder

1 (3 ounce) package non-instant vanilla pudding mix

3 tablespoons butter, softened

1 egg

1/2 cup milk

1 (29 ounce) can sliced peaches, drained and syrup reserved

1 (8 ounce) package cream cheese, softened

1/2 cup white sugar

1 teaspoon ground cinnamon

1 tablespoon sugar

 

Preheat oven to 350. Grease sides and bottom of a 10 inch deep-dish pie pan.

In a mixing bowl of a food processor combine flour, salt, baking powder and pudding mix. Process just to combine. Add the butter, egg and milk and process until combined. Pour the mixture into the prepared pie pan. Arrange the peach slices on top of the pudding mixture. Don’t clean the processer bowl. Put the cream cheese in the bowl until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Process until smooth. Spoon the cream cheese mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle it over the top of the peaches. Bake for 30 to 35 minutes, until golden brown. Chill completely before serving. Serves 8.

 

Modified from a recipe by Debbi Borsick, source unknown, submitted by Tracey Malrick

 

PEACHES AND CREAM BAKE (dairy or pareve)

 

1 lb French bread or challah egg bread, cut into chunks

8 large eggs

2 1/2 cups milk or ½ and ½ or non dairy substitute

1/3 cup sugar

2 teaspoons vanilla

2 15-oz. cans sliced peaches packed in juice, drained

2/3 cup packed brown sugar

1 teaspoon cinnamon

 

Grease a 9X13 baking pan. Arrange the bread pieces so they fit tightly in the pan. In a large bowl, combine the eggs, milk, sugar and vanilla and whisk to combine. Pour the liquid over the bread. Arrange peach slices on top of the mixture and sprinkle the brown sugar and cinnamon over the top. Cover tightly with plastic wrap and refrigerate for at least 8 hours. 30 minutes before baking take the pan from the refrigerater. Preheat oven to 350. Bake, uncovered until the top is lightly browned and cooked through, 45 to 55 minutes. Let stand for 10 minutes before serving. Serves 8.

 

Modified from about.com

PEACHY CREAM CAKE (dairy)

 

3/4 cup self rising flour (yes self rising)

1 pkg. cheesecake or vanilla instant pudding mix (3.4 ounce)

3 tablespoons butter, softened

1 egg

1/2 cup milk

1 large (about 28 ounces) can sliced peaches, drained, save the juice

8 oz. cream cheese, softened

1/2 cup sugar

1/4 teaspoon cinnamon mixed with 1 1/2 teaspoons sugar

 

Preheat oven to 350. Grease a 10 inch deep dish pie plate. In a mixing bowl combine the flour, pudding, butter, egg and milk. Mix to combine. Spread the batter into the prepared pan. Arrange the peach slices over the top of the batter. In the bowl of an electric mixer or food processor combine the cream cheese, sugar and 3 tablespoons peach juice and process for 2 minutes. Spread the topping over the top of the peaches, leaving a 1 inch border. Sprinkle the cinnamon sugar over the top of the cream cheese mixture. Bake for 35 to 45 minutes. Cool and refrigerate. Serves 8.

 

Submitted by Charlie Aronoes NY, NY, source unknown

PEACHES AND CREAM CHICKEN SALAD (meat)

 

2 cups cubed cooked chicken

1 tablespoon herbs de Provence

1 1/2 cups seedless red or green grapes, halved

1/2 cup chopped celery

1/2 cup slivered almonds, toasted

1 fresh pineapple cut into tidbits

3 to 4 peaches, sliced

1 head of romaine lettuce, shredded

2 cups fresh baby spinach

 

DRESSING

3/4 mayonnaise

1 teaspoon herbs de Provence

1/2 cup frozen pareve whipped topping, thawed

1/2 teaspoon salt

3 tablespoons pine nuts

 

In a salad bowl combine the chicken, 1 tablespoon herbs de Provence, grapes, celery, almonds, pineapple and peaches. Mix to combine. In small bowl combine the mayonnaise, herbs de Provence, whipped topping, salt and pine nuts. Mix to combine. Pour the dressing over the chicken mixture; stir gently to combine. To serve, arrange the lettuce and spinach on a serving platter or individual plates; spoon chicken mixture over greens. Serves 8.

 

Modified from tablespoon.com

 

CREAMED CHICKEN AND PEACHES (meat)

 

1 tablespoon olive oil

4 boneless skinless chicken breasts

Salt and pepper

3 peaches, cut into wedges

1 shallot or 1 tablespoon onion, minced

1/2 cup white wine

2 tablespoons Dijon mustard

1/2 cup non dairy liquid almond milk or soy milk

1/3 cup snipped chives or green onions

 

Heat the oil in a large frying pan.  Lightly sprinkle both sides of chicken with the salt and pepper and then cook them just until golden on each side so that it’s just done in the middle 10 to 12 minutes. Immediately remove the chicken from the pan and set it on a plate and set it aside.  After removing the chicken from pan, reduce heat to medium and add the wine. Stir so that the bits on the bottom are scraped up. Add the peaches and onion and stir to coat, 3 to 4 minutes. Stir in the mustard and no dairy substitute, whisk to combine. Place the chicken into the sauce and cook, uncovered for 2 to 3 minutes. Spoon the sauce over the chicken as it cooks. Season with more salt and pepper if needed. Place on a serving platter and sprinkle the top with chives and serve. Serves 4

 

Modified From Chatelaine Magazine

 

GRILLED PEACHES AND MOZZARELLA (dairy)

 

1 lb block or ball of mozzarella, cut into slices

5 to 6 ripe Peaches (not too mushy), cut in half, pitted

1 tablespoon minced onion

2 tablespoons oil

1 head each romaine and bibb lettuce, combined

1/3 cup rice wine vinegar

1 tablespoon fresh lime juice

Zest of one lime

1 tablespoon honey

1/2 cup olive oil

salt and pepper to taste

1/3 cup shredded basil leaves

 

In a small bowl combine the minced onions and vinegar.  Whisk in the lime juice, zest, honey, salt and pepper. After the mixture is combined add olive oil and whisk to combine then set it aside. Arrange lettuce on a large platter and set it aside.

 

Brush a  grill pan with oil and then grill the peach halves, cut side down for about 3 or 4 minutes or until there are grill marks and the peaches are warm. Flip them over and grill for 2 to 3 more minutes.  Place the peaches on a cutting board and cut them into thin slices. Arrange the peaches and mozzarella slices on top of green in whatever pattern you like. Sprinkle the shredded basil over the top and then drizzle the dressing over the top and serves. Serves 8.

 

From my files, source unknown

 

CREAMY PECAN PEACH PIE (dairy)

 

1 readymade pie crust uncooked

4 cups sliced peeled peaches

2 tablespoons peach preserves

1 cup sugar

1 cup (8 ounces) sour cream

3 egg yolks

1/4 cup flour

1 teaspoon vanilla

 

TOPPING:

1/2 cup flour

1/2 cup packed brown sugar

1/4 cup sugar

3 tablespoons chopped pecans

1 teaspoon ground cinnamon

1/4 cup cold butter, cubed

 

Preheat oven to 425. In a large bowl, combine peaches and preserves. Spoon the mixture into the pie shell. In bowl combine the sugar, sour cream, egg yolks, 1/4 cup flour and vanilla. Whisk to combine and then pour the mixture over the peaches. Bake for 30 minutes. Meanwhile, in a small bowl, combine the 1/2 cup flour, sugars, pecans and cinnamon. Cut the butter into the mixture until it resembles crumbs. Sprinkle the crumbs mixture over the top of the peaches.

 

Bake for 15 to 20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack for 3 hours before serving.  Serves 8.

 

Modified from tasteofhome.com

 

KIWI PEACH AND CREAM SALSA (dairy)

You can vary the amount of fruit or onion in this salsa and a few drops of a hot sauce can be added if you like a little kick to your salsa.

 

1 pkg (8 oz.) Neuchâtel or cream cheese, softened (you can use chive cream cheese)

2 peaches, chopped

2 to 3 kiwi, peeled, chopped

1 red pepper, finely chopped

4 to 6 green onions, sliced thin, green and white parts

2 to 4 tablespoons finely chopped parsley or cilantro

1/2 to 2/3 cup creamy Italian Dressing

Corn chips or crackers

 

Spread the cream cheese on to the bottom of serving plate leaving about an inch around the edge. In a bowl combine the kiwi peaches, red pepper, green onion, parsley and the Italian dressing. Mix to combine and then spoon the mixture over the cream cheese. Serve with chips and crackers. Serves 8 to 10

 

My files source unknown

 

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It’s Blueberry Time/ Kosher Recipes

There’s only one bad thing that can be said about blueberries, they can be messy if you squish one.  Other than that, they’re really a wonderful fruit.

A typically American fruit the flavor and sweetness of the blueberry is the frosting on the cake that is fruit. A blueberry is a super food, one that is full of cancer-fighting antioxidants, vitamin C, fiber and potassium. This may sound obvious but when buying your blueberries you should remember they should actually be blue, if they’re even slightly green, red or purple forget them. Only blue will do.

The blueberries you want should be uniform in size, not big and small, firm not hard and have a slightly waxy sheen. To store then you should keep your blueberries refrigerated and please don’t wash them until you’re ready to use them. They will spoil if you do. They should last, in the refrigerator, for 10 days to 2 weeks.

You’re in luck, blueberries are in season right now and very affordable so hopefully this column will nudge you toward adding them to your shopping list this week.

 

Blueberry Guide

Approx 3 cups of blueberries in a pound

One cup of fresh or frozen blueberries =2/3 cup pureed

1 cup frozen blueberries = 2/3 cup thawed blueberries

BLUEBERRY AND CREAM MUFFINS

 

2 cups cake flour

3/4 cup sugar

11/2 teaspoon baking powder

1/2 teaspoon baking soda

pinch salt

3 ounces cream cheese cut in cubes

2 teaspoon lemon juice

Zest of 1 lemon

2 teaspoon vanilla

2 eggs

1/4 cup melted butter

1/2 cup milk

1 cup blueberries, fresh or frozen

Brown sugar to sprinkle on top

 

Preheat oven to 350. Line the cups of a muffin tin with 12 paper liners.  In a bowl combine the flour, sugar, baking powder, soda, and salt and set aside.

 

In a bowl of an electric mixer combine the cream cheese, lemon juice, lemon zest and vanilla and beat until smooth. Add the eggs and mix until blended. Stir in the melted butter and mix until smooth. Mix in milk. Add dry ingredients and stir until all dry is incorporated. Do not over mix. Fold the berries into the batter.

 

Pour an equal amount of batter into each muffin cup, filling each about 2/3 to 3/4 full. Sprinkle a little brown sugar on the top and then bake for 30 minutes (or until the top is golden), remove from the oven and cool on a rack for 15 minutes. Makes 12 muffins.

 

From my files, source unknown

 

BLUEBERRY APPLE SALAD

 

1 cup fresh or thawed frozen blueberries, divided

1/4 cup oil

2 tablespoons apple jelly

Zest of 1 orange

2 teaspoons lemon juice

1 teaspoon Dijon mustard

1/4 teaspoon salt

4 cups (about 4 ounces) baby spinach

2 Granny Smith apples, cored and thinly sliced

2 ribs celery, cut into 1-1/2-inch matchsticks (about 1 cup)

1/3 cup pecan or walnut halves, toasted

 

To prepare dressing: In a blender container, combine1/2 cup of the blueberries, oil, apple jelly, lemon juice, orange zest, mustard and salt; blend until smooth. Set the dressing aside. In a salad bowl combine the spinach with apple slices, celery, pecans and remaining 1/2 cup blueberries. Toss gently, drizzle the dressing over the top, toss gently and serve. Serves 4. This recipe can be doubled or tripled.

 

Modified from a recipe from my mom Anita Weinfield, Northbrook IL

LIME AND BLUEBERRY BARS

 

2 cups blueberries

21/4 cups flour

1/2 cup powdered sugar

1 cup softened butter

4 large eggs

1 teaspoon grated lime zest

1/3 cup lime juice

1 cup sugar

1/2 teaspoon baking powder

Extra powdered sugar

 

Preheat oven to 350. In a bowl combine the flour and 1/2 cup powdered sugar until blended. Cut in the butter (mash with a fork until dough holds together). Press the mixture over the bottom of a 9X13 baking pan. Bake for 20 minutes. In a bowl whisk together the eggs, sugar, lime zest, lime juice and baking powder. Gently fold in the blueberries. Gently pour the mixture over warm, baked crust. Return the pan to the oven and bake 20 to 25 minutes until the filling is firm. Remove from the oven and cool. Sprinkle with powdered sugar cut and serve. Serves 12

 

Modified from about.com

BLUEBERRY CORN MUFFINS

 

2 cups flour

1/2 cup cornmeal

3/4 cup sugar

2 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

1/2 cup orange juice

1/4 cup margarine or butter, melted

1 egg, beaten

1 tablespoon orange zest

2 cups blueberries

Coarse sugar

 

Preheat oven to 400. Grease a 1 12 muffin pan and 1 6 muffin pan and set them aside. In large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Mix and set aside. In another bowl, combine the buttermilk, orange juice, margarine, egg and orange zest. Whisk to combine. Add the buttermilk mixture to the flour mixture and mix, by hand just to combine. Add the blueberries and gently mix them in. Do not over mix. Divide the batter between the 18 muffin cups. Sprinkle the tops with a little coarse sugar. Bake 20 to 25 minutes until the top is golden or a toothpick comes out clean. Makes 18 muffins.

 

Modified from an old Moosewood cookbook recipe in my files, book unknown

 

BLUEBERRY PULL-A-PART BREAD

 

2/3 cup sugar

1 tablespoon cinnamon

1 1/4 to 1 1/2 cups blueberries

2/3 cup brown sugar

10 tablespoons butter or margarine

2 teaspoons vanilla

1 tablespoon cinnamon

4 pkgs (10 oz ea) refrigerated buttermilk biscuits

 

Preheat oven to 350. REALLY grease a 10 x 4 tube pan and set it aside. In a bowl combine 2/3 cup sugar and 1 tablespoon cinnamon. Cut the biscuits in half. Roll each piece in sugar mixture. Arrange about one-fourth of the biscuit pieces and one-fourth of the blueberries in an even layer on the bottom of the pan. Place blueberries between biscuit pieces, creating a mosaic effect. Repeat with three more layers (covered dough balls and blueberries), covering blueberries of one layer with dough balls in next layer. In saucepan combine the brown sugar, margarine, vanilla, cinnamon and the additional 1 cup blueberries. Bring the mixture to a boil then reduce it to a simmer. Cook, stirring frequently until the sugar is dissolved and the margarine melted. Pour the mixture over biscuits and berries in the pan. Bake 34-45 minutes or until done. Let cool for 5 to 10 minutes before you try and remove this from the pan. Place a plate on the top of the pan and invert. Serves 8 to 10 servings.

 

Modified from epicurean .com

BLUEBERRY SALAD WITH SMOKED TROUT

 

8 oz romaine lettuce, shredded

4 Smoked trout fillets, skinned broken into medium pieces

1 1/2 cups blueberries

6 tablespoons olive oil

3 tablespoons white wine or rice wine vinegar

1 tablespoon minced parsley

1/2 teaspoon salt

1/4 teaspoon ground black pepper

 

In a bowl, combine arugula, trout and blueberries. In a small bowl combine the oil, vinegar, mint, salt and pepper. Divide the salad onto 4 chilled plates. Drizzle each serving with dressing. Serves 4

 

Modified from a recipe from Chef Marc Meyer, Five Points, New York City

 

BLUEBERRY ORANGE SAUCE

This is super over roast chicken or turkey

 

3 tablespoons sugar

1 tablespoon cornstarch

1/4 cup orange juice

1 cup fresh or frozen blueberries

2 oranges, sectioned

Salt and pepper to taste

 

In a bowl combine the sugar, cornstarch and salt and then set it aside. In a small saucepan combine the orange juice and 1/4 cup water and bring the mixture to a boil. Add the blueberries and orange sections and bring the mixture back to a boil. Cook for about 10 minutes. Add the sugar mixture to the berry mixture, whisk to combine and then cook for 1 to 2 more minutes, the sauce will thicken slightly. Remove it from the heat and serve. Makes approx. 2 cups.

 

NOTE: if you want a sauce to go over a fruit salad just omit the salt and pepper.

 

BLUEBERRY MANGO SALAD

 

2 cups fresh blueberries

3 to 4 mangos, peeled, seeded and sliced or cubed

1/3 cup frozen piña colada mix, thawed

1 to 2 tablespoons rum

Baby spinach

Toasted pecans

 

In a large bowl, combine blueberries, mangos, piña colada mix and rum and mix to combine. Divide the spinach between 4 plates. Spoon the berry mango mixture over the spinach. Top with the toasted pecans and serve. Serves 4. This recipe can be doubled or tripled.

 

BLUEBERRY CRANBERRY CHICKEN SALAD

 

4 cups cook chicken cut into bite sized pieces

1/2 cup red onion, chopped

4 stalks celery, sliced thin

1 tablespoon rice wine vinegar

1/2 cup minced green onion

1/4 cup chopped parsley

1/2 cup dried cranberries

1 cup blueberries

1/2 cup mayonnaise

2 tablespoons sour cream or plain yogurt

1/4 cup Dijon mustard

2/3 cup toasted almonds

 

In a bowl combine the chicken pieces, red onion, celery and rice vinegar. Toss to coat and add the green onion, parsley, cranberries and blueberries. Gently mix to combine. In another bowl combine the mayonnaise, yogurt and mustard and then spoon the dressing onto the chicken mixture. Mix to coat and then garnish with the toasted almonds. Serves 6. This recipe can be doubled or tripled.

 

Modified from a BHG.com recipe

Cupcake VS Muffins You Choose the Winner

It isn’t often in this trouble filled world that a difference of opinion is solved in an amiable manor. The dispute over what or what is not a cupcake (as opposed to a muffin) and be solved in either a simplistic, cupcakes have frosting, muffins do not answer or with a semi scientific response where a basic recipe for both require about 2 cups flour, 2 to 4 tablespoons sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1
egg, 1/4 cup oil, shortening or butter and 1 cup milk. To turn the basic muffin recipe into a cupcake it to double the shortening, sugar and egg ingredients and voila, the muffin becomes a cupcake.

Seeing that is was about 2 o’clock in the morning when this craving came upon me I of course came up with a few less politically
correct answers for the question “What is the difference between cupcake and muffins?”

1. A muffin is a confused cupcake or vice versa depending on which you like more.

2. If you throw a cupcake against a wall you a gentle “whomp” sound and lots of crumbs as it explodes and falls on the
floor.

3. If you throw a muffin against a wall you get a
“thud” noise and it puts a dent or hole in the wall.

4. Cupcakes are made of cake silly, whereas muffins
typically a quick bread.

5. Muffins are unattractive cupcakes and cupcakes are
pretty muffins.

6. In a cupcake you cream the butter and sugar together
before adding the other ingredient. With a muffin you dump everything in the
bowl at once and hope it doesn’t explode.

7. Most cake recipes can be utilized to make cupcakes
where as you can’t really make a cake out of a muffin recipe.

8. Muffins typically cook at a higher temperature than
cupcakes.

9. While you can/do grease the muffin/cupcake pans before
cooking you rarely use a paper liner for a muffin

10 Who cares, they’re both delicious.

 

Make no mistake; this is an equal opportunity cup cake
and muffin column. It came about when I decided I couldn’t go one more day
without a muffin, or was that a cup cake. I went through my recipe files and
came up with two almost identical recipes but one was called a cup cake and the
other a muffin. Being the curious soul I am, I ended up researching and the
following recipes that could be either muffins or cupcakes are the happy
result. You decide.

 

PINEAPPLE UPSIDE DOWN MUFFINS

 

Topping:

1/4 cup packed light brown sugar, divided

1 can (10 ounces) pineapple slices, drained cut in thirds

 

Muffins:

 

1 1/2 cup flour

1/2 cup oatmeal (not the quick kind)

1 tablespoon cinnamon

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup packed brown sugar

2 eggs

1/4 cup oil

2 tablespoons orange juice

1 teaspoon vanilla

1 can (8 ounces) crushed pineapple with juice

1 cup shredded carrots

3/4 cup raisins

 

Preheat oven to 400. Grease a 12-cup muffin pan.

 

Make the topping: Sprinkle 1 teaspoon brown sugar into
each prepared muffin cup. Place 2 pieces of pineapple in each muffin cup. Set
the pan aside.

 

Muffins: In a large bowl combine the flour, oats,
cinnamon, baking powder, baking soda and salt. Mix to combine and set it aside.
In another bowl combine the brown sugar and eggs and mix well. Whisk the oil,
orange juice and vanilla into the egg mixture and mix until combined. Add the
crushed pineapple, mix to combine and then add the egg mixture to the flour mixture
and stir until just blended. Gently mix in the carrots and raisins. Divide
batter equally among prepared muffin cups. Bake 20 to 25 minutes or until tops
are golden and a toothpick inserted in the centre comes out clean. Immediately
run a knife around edges of cups and turn muffins out onto a baking sheet.
Reposition any stray pineapple pieces. Let cool for at least 10 minutes. Serve
upside down, warm or at room temperature.

 

Adapted from 750 Best Muffin
Recipes by Camilla Saulbury

AFTER THE HOLIDAY SWEET POTATO MUFFINS

Leftovers are the key to this
recipe

 

1 cup mashed sweet potatoes

2 eggs

1/2 cup sugar

1/4 cup oil

1/4 cup water

1 to 1 1/2 teaspoon orange zest

1 tablespoon vanilla

2 cups flour

3/4 teaspoon salt

2 teaspoons baking powder

1/4 teaspoon baking soda

1 cup cranberry sauce

 

Preheat oven to 350 and grease a 12 cup muffin pan. In a
large bowl combine the sweet potatoes, eggs, sugar, oil, water, orange zest,
and vanilla. Mix to combine and set aside. In another bowl combine the flour,
salt, baking powder, and baking soda, then add to the sweet potato mixture. Mix
to just combine. Add the cranberry sauce and mix to just combine. Fill the
prepared pan so that the batter fills each muffin cup 2/3’s full. Bake for 25
to 30 minutes or until a toothpick comes out clean. Cool the muffins in pan on
a rack for about 5 minutes then remove to cool on a rack. Makes 12.

 

JAM FILLED ALMOND MUFFINS

 

2 1/4 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/2 cup brown sugar

1 cup buttermilk

1/4 cup orange juice

1/4 cup oil

1 teaspoon vanilla

1/2 cup blackberry, blueberry, raspberry or cherry
jam

1/4 teaspoon almond extract

1/2 cup sliced almonds

1 tablespoon granulated sugar

 

 

Preheat oven to 400. Grease 12 muffin cups with cooking
spray and set it aside. In a bowl combine the jam and almond extract and mix to
combine. Set it aside. In a bowl combine the flour, baking powder, baking soda
and salt. In another bowl combine the eggs and brown sugar. Mix until combined
and then add the buttermilk, orange juice, oil and vanilla. Mix to combine. Add
to the flour mixture to the egg mixture and mix until JUST combine. Do not over
mix. Fill each of the 12 muffin cups ½ full of the batter. Drop a generous
teaspoonful of the jam into the center of each muffin and then top with the
remaining batter, filling each muffin cup ¾ full. Sprinkle the almonds on the
top and then sprinkle the sugar over the almonds. Bake 15 to 20 minutes or
until the tops are golden brown and spring back when touched. Loosen edges with
a knife and remove them from the pan after about 5 minutes. Cool on a rack.
Makes 12

 

Tip: You can substitute 1 tablespoon lemon juice and 1
cup milk for the buttermilk.

 

Modified from eatingwell.com

 

 

CREAM CORN AND SALSA CORN MUFFINS

 

1 cup corn meal

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/3 teaspoon salt

1 teaspoon lemon juice

1 cup milk

1/2 cup salsa

1/4 cup vegetable oil or butter

2 teaspoon honey

1 egg

1/2 cup cream style corn

1/3 to 1/2 cup diced red bell pepper

 

Preheat oven to 375. Grease 12 muffin cups and set them
aside. In a large bowl combine the corn meal, flour, baking powder and salt. In
another bowl combine the milk, lemon juice, oil, honey, and egg. Mix to combine
and then add the milk mixture to the flour mixture. Mix to just combine and
then add the corn and peppers. Bake 20 to 25 minutes, or until golden brown on
top. Makes 12.

 

 

CHOCOLATE MUFFINS AKA BREAKFAST CUPCAKES

Great with butter or jam they can also be frosted

 

2/3 cup (2 ounces) Dutch-processed cocoa

1 3/4 cups (7 1/4 ounces) King Arthur Unbleached
All-Purpose Flour

1 1/4 cups (9 3/8 ounces) light brown sugar

1 teaspoon baking powder

3/4 teaspoon espresso powder, optional

1 teaspoon baking soda

3/4 teaspoon salt

1 cup (6 ounces) chocolate chips

2 eggs

1 cup (8 ounces) milk

2 teaspoons vanilla

2 teaspoons vinegar

1/2 cup (4 ounces, 1 stick) butter, melted

coarse pearl sugar, for topping (optional)

 

Preheat the oven to 400. Line a standard muffin pan with
paper or silicone muffin cups, and grease the cups.

 

In a large mixing bowl, whisk together the cocoa, flour,
sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set
aside.

 

In a large measuring cup or medium-sized mixing bowl,
whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients,
along with the melted butter, to the dry ingredients, stirring to blend;
there’s no need to beat these muffins, just make sure everything is
well-combined.

 

Scoop the batter into the prepared muffin tin; the cups
will be heaped with batter, and the muffin will bake into a
“mushroom” shape. Sprinkle with pearl sugar, if desired.

 

Bake the muffins for 20 to 25 minutes, or until a cake
tester inserted in the center of a muffin comes out clean. Remove the muffins
from the oven, and after 5 minutes remove them from the pan, allowing them to
cool for about 15 minutes on a rack before peeling off the muffin papers or
silicone cups. Yield: 12 muffins.

 

From the King Arthur Flour website.

 

CHOCOLATE AND PEANUT BUTTER CUPCAKES

Using a mix makes this super easy

 

1 box devil’s food cake mix

1 cup water

1/3 cup oil

4 eggs

 

Preheat oven to 350 degrees. Use Combine all ingredients
into a bowl and mix well. Pour into cupcake liners, filling them about 2/3
full. Bake for approximately 25 minutes, or until tooth pick inserted into
center comes out clean. Cool completely.

 

Make the filling

1/2 cup butter

1/2 cup creamy peanut butter

1 cup graham cracker crumbs

1 cup powdered sugar

 

In a glass microwavable bowl combine the butter and
peanut… Microwave for 30 to 45 seconds or until the butter is melted. Stir to
combine and add the graham cracker crumbs and powdered sugar. Mix to combine,
but don’t worry, it will be thick. Refrigerate the peanut butter mixture for 30
minutes to firm. Once cupcakes have cooled completely, use a small paring knife
remove a hole in the center of the cupcake making sure not to go all the way to
the bottom. Make it shallow and wide as opposed to deep. Roll just over a
tablespoon of filling into a small ball and place into center of the whole and
set them aside. (you may have extra filling, it makes a great buckeye candy if
you dip it in chocolate).

 

 

Peanut Butter Frosting:

1 cup butter, room temperature

2 teaspoon vanilla

1 to 1 1/4 cup creamy peanut butter

4 cups powdered sugar

3 tablespoon milk

 

In the bowl of an electric mixer combine the butter and
vanilla and mix to combine. Add the peanut butter and mix until combined. On a
low speed slowly add the powdered sugar in one cup at a time and then add the
milk to give the frosting its desired consistency. Frost the filled cupcakes
being careful as you cover the peanut butter filling. Makes 12. .

 

Submitted by Rhonda Trilalon Detroit MI, modified