Lemon Poppyseed Muffins

recipe adapted from Creme de la Crumb

Lemon Poppyseed Muffins

makes 24 muffins

Preheat oven to 425 degrees. 

dry ingredients -whisk together in a medium bowl and set aside
2 2/3 c flour
1 tsp baking soda
1 tsp salt

cream together in a large bowl or stand mixer
1 stick margarine (or butter)
1 1/2 c sugar

then add these wet ingredients - mixing after each one to incorporate, but don't overmix.
4 eggs
1 tsp vanilla extract
1 tsp lemon extract (can substitute w/vanilla)
1 1/2 c greek yogurt* (I use Greek Gods honey vanilla)
zest of two large or 3 small lemons
juice from two large or 3 small lemons (about 1/4 c or a little less)

mix in dry ingredients a little at a time until fully incorporated, then add in
1 heaping T of poppy seeds


*Use two 6-oz containers of whatever greek yogurt you like if you don't buy it in big containers like I do.

Grease muffin tins and fill each cup about 2/3 of the way. Bake about 12 minutes, depending on your altitude and oven. Enjoy!

Cornbread Casserole (made with Jiffy cornbread mix)

Corn Bread Casserole

This is a Cook family recipe that I had at my first Thanksgiving with my in-laws. So delicious I've adopted and adapted it as one of my own :).

2 eggs

1 stick butter – softened

1 8oz sour cream
1/4 c milk

1 can creamed corn

1 can corn – drained

Shredded cheese – ½ - 1 C

1/8 tsp Pepper

2 boxes Jiffy Corn Muffin Mix

Beat eggs and then mix in 1 stick of butter.  Add sour cream, corn, cheese, pepper and muffin mix.  Mix well and pour into 9” X 13” pan.  Bake @ 350° for 30 minutes.  Poke toothpick in center of pan to test for doneness.

Basic Banana Bread

3 ripe bananas (the riper the better!)

1/4 c melted margarine
1/4 c milk
1 egg
1 tsp vanilla extract

1/2 c brown sugar
1/2 c white sugar

2 c flour
1 tsp salt
1 tsp baking soda

Mash bananas in a bowl. Add wet ingredients and mix (hand mixer or stand mixer). Add sugars and mix again. Add the last dry ingredients and mix until just combined (should be lumpy). Pour batter into greased loaf pan and bake at 350 for approximately 50 minutes. Test for doneness. You could also add a topping before putting in the oven - my usual is some chopped walnuts sprinkled on top of the batter.

Pumpkin Chocolate Chip Cookies

Got this recipe from a cookbook compiled by my mother-in-law's congregation. I happily took the chance to double the recipe for you. You'll thank me later.

Pumpkin Chocolate Chip Cookies

1 c butter or margarine (I use unsalted butter)
3 c white sugar
2 eggs
1 can (15 oz) pumpkin puree
2 tsp vanilla
5 c flour
2 tsp baking powder
2 tsp baking soda
2 tsp nutmeg
1 tsp salt
2 tsp cinnamon
2 c chocolate chips

Cream butter and sugar. Mix in wet ingredients (egg, pumpkin and vanilla). Mix dry ingredients in separate bowl. Gradually mix dry ingredients in. Drop spoonfuls on greased cookie sheet. Bake at 350 for 12-15 minutes.

Blueberry Almond Muffins

One of Kevin's favorite foods is blueberry muffins. I like to buy a huge amount in the summer and then freeze the rest to use throughout the winter. Here's a good recipe that I adapted from a basic muffin recipe.


Blueberry Almond Muffins

1 3/4 c flour
1/4 c sugar
2 1/2 tsp baking powder

1 egg
3/4 c milk
1/4 c orange juice (whatever you have on hand - could also use lemonade)
1/3 c vegetable oil
1 tsp vanilla

almost a cup of fresh or frozen blueberries
1/4 c chopped or slivered almonds

Stir first 3 ingredients together in large bowl. In small bowl, whisk together the wet ingredients. Add to dry ingredients and mix. Don't over mix - lumps are fine. Fold in almonds and blueberries. Drop into greased muffin tin or muffin liners with an ice cream scoop. Bake 15-16 minutes at 400 degrees.

Mrs. Fields Cookies

This recipe is courtesy of my Mother-in-Law, who has been a Cook much longer than I have.

Cream together:

1 1/2 c sugar
2 c brown sugar
1 lb (2 c) margarine
2 tbs vanilla
3 eggs


Mix together in separate bowl:
6 c flour
1 1/2 tsp baking soda
1 1/2 tsp salt


Mix in dry ingredients to margarine/sugar mixture. Add 3 c chocolate chips.

Bake at 375 for 10 minutes.

Makes a gazillion cookies. VERY yummy.

Cream Cheese Frosting

1 stick of unsalted butter
1 pkg of cream cheese
1/2 tsp (or so) of vanilla
powdered sugar


cream butter and cream cheese together in a stand mixer or with a hand mixer. mix in vanilla. gradually mix in powdered sugar, about a 1/2 cup at a time until you like the taste. i usually add about 2-3 cups. i keep adding until i can taste the sugar. you can also sift the sugar for a smoother texture.

you can also add in other flavors or colorings at the end. almond extract, peppermint extract and cocoa powder are fun to add (choose one or two).

spread on cupcakes, cakes, cookies, bagels, banana muffins, popcorn, etc.

Paula Deen's Pumpkin Bars

I'm not a fan of watching Paula Deen on TV, but I love her recipies. This one, rather than starting with a pound of butter, starts with 4 eggs, almost 2 cups of sugar and a cup of oil... But it sounds yummy though, huh? I added a few things like vanilla and nutmeg, but kept it mostly the same. This recipe created super-moist almost cake-like goodness. Spread a little cream cheese frosting or sprinkle with powdered sugar. Yum!

Bars:
4 eggs
1 2/3 c sugar
1 c vegetable oil
1 can pumpkin (15 oz)
1/2 tsp vanilla

2 c flour
2 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 tsp baking soda

Frosting:

4 oz cream cheese (half a package)
1/4 cup butter (half a stick)
1 - 1 1/2 powdered sugar
1 tsp vanilla

Preheat oven to 350. Mix together eggs, sugar, oil, pumpkin and vanilla until fluffy. Sift together flour, baking powder, cinnamon, nutmeng, salt and baking soda. Add dry ingredients and mix on low until fully incorporated. Pour batter into a greased 9x13 pan (I used non-stick but glass or whatever would work). Bake for approximately 35 minutes.

Icing: mix cream cheese, butter and vanilla. Slowly add powdered sugar a little at a time until its to your liking. I like a LOT of sugar. Spread on top of bars once they have cooled.