2 cups all purpose flour or cake flour 2TSP baking powder 2 large eggs 3/4CUP sugar 1TSP vanilla extract 1/4CUP vegetable oil 1/2CUP juice from can of pineapple, plus 1TBSP of juice from the cherries. Can of cut pineapples, drained (reserved) and squeeze all the juices out of them. Half bottle of marashino cherries cut all up. Lucky loves being close, he loves his picture taken hehehe.
I mix my flour and baking powder together in a bowl. Then I add in the remainder of the I ingredients (reserving some fruit to top cupcakes with) and mix very well. Batter will be quite thick.
I like to use my paper cupcake holders inside my silicone ones. You can use ramekins inside steamer if you want. Fill all cups up about 3/4 full. Recipe makes about 24 cupcakes.
Steam on medium heat about 25-30minutes. Icing isn’t needed they are just delicious on their own! But we like a little glaze on them. So I make one while cupcakes steam. 1/2CUP icing sugar with about 1TBSP+ mixed juices of the cherries & pineapple (depending how thin of thick you like it). I had some pineapple flavor so added a drop off that as well.
These are excellent!
We like our icing a little thinner like a glaze, I take a spoon and just going over them all fast with the icing. Doesn’t have to look pretty! Lucky is definitely ready. I hope you enjoy this recipe as much as well do.
1CUP each peanut butter & butter or margarine 1CUP each white & brown sugar 2 eggs 1TSP each baking powder & baking soda 1TSP vanilla extract 2 1/2CUPS flour Pinch of salt Lucky loves helping mommy in the kitchen.
Cream butter, peanut butter together. Add eggs, beating well. Mix in your sugars. Then add in your vanilla. Add baking soda, baking powder, flour and salt to a bowl mix then combine that well into your sugar mixture.Roll all your dough into balls.
I like to use a cookie press. Bought a bunch at buck store. You can use a fork though and press criss crosses on top. Lucky saids there done, Yay. HeheBake on cookie pan at 350F for 7-10 minutes depending on size of your cookies. My kids and Lucky love peanut butter cookies!
2CUPS fresh or frozen cranberries 1CUP sugar 1stick butter or margarine 2/3CUP brown sugar 1/2CUP each of milk & maple syrup 1/4CUP molasses 1 1/4CUP all purpose flour 1TBSP ground ginger 1/2TSP each ground cinnamon, baking powder & salt 1/4TSP each baking soda & black pepper 2 large beaten eggs 1TBSP fresh ginger. Icing: Cream cheese icing, candied cranberries
Heat oven to 350 degrees and grease a nine inch square pan. I used two smaller cast iron pans to make a double decker cake. In a small, saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is bubbly and thick about 10 minutes. Half the cranberries should be broken down with the remainder left whole. In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to a low simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle. In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger. Scrape the batter into the pan. Drop cranberry sauce onto the surface of the cake batter. Drag a skewer stick through the batter mixing cranberries in nicely, as if you are marbling a cake. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it. Mine took less time as I did smaller cakes.I layered with cream cheese icing and candied cranberries between the cakes and on top. Made this twice now, we love it! Icing isn’t needed but we love it.
Looking for a great Sunday afternoon recipe? This is a fun one. And who doesn’t like a donut? A must try! Tim’s favorite.
3CUPS all purpose flour, plus 2TBSP for dusting 2TBSP butter 2TSP dry active yeast 6TBSP white sugar 1CUP milk 1 egg 1/2TSP salt corn oil for frying 1/2TSP cinnamon 1/2CUP semi chocolate chips 2-3TBSP of nutella
Mix 3TBSP of sugar & cinnamon in a longer container to be able to hold a donut. Can use a plate to. Set aside. Pour chocolate chips and Nutella in another (microwave safe) container and set aside to microwave later. Melt the butter in a saucepan over medium heat. Remove from the heat and add milk, the rest of 3TBSP of sugar, and salt. Mix well until everything is dissolved. Crack an egg into the saucepan, mix well. Add the yeast and stir. Let it sit for 5 minutes til nice and bubbly.
Transfer to large bowl. Add 3 cups flour and mix well. Use your hand to knead the dough for a few minutes, and shape it into a big ball. Cover with plastic wrap. Let the dough rise until it doubles in size, usually about 1 hour.
Once rised, knead dough for a few minutes. Put the 2 tablespoons of your dusting flour on your work surface. Divide the dough into 16 equal pieces. Take a piece of dough and roll it out back and forth in your palms so it forms a rope 10 inches long and 1/2 inch in diameter. Fold in half & bring the ends together. Securing tightly at the end. Now twist them up 3 or 4 times. Set aside, continues til all are done. Cover. Let the doughnuts expand for another 30 minutes. 15 minutes in, gently flip each doughnut over, so the bottoms don’t get flat and all sides expand nice and round.
Get you oil to 350F I like to use a shallow cast iron pan you don’t need much oil 2-3 inches. Deep fry about 2 1/2minutes per side. Flipping frequently so it gets nice color on all sides.
Coat them with cinnamon/sugar a couple minutes after out of the fryer. I did half with a chocolate glaze. Microwave your chocolate sauce for 1 minute. Stir, then microwave another 30 seconds if needed. The donuts I glaze I let them cool down atleast 10 minutes before smooching them into the chocolate nutty glaze just on one side.These are best served warm, the day off. But are great on day 2 too! They freeze good as well. This is an excellent donut recipe. We can’t wait to here what you think
Want an easy and tasty bread to try? This is a no knead cinnamon raisin bread recipe that you will like. You really need a Dutch oven to cook this bread, or another heavy set pot with cover will work also. Just follow the recipe below to make this wonderful cinnamon bread.
Ingredients list: 3 cups water lukewarm 1 1/2TBSP active dry yeast 1 1/2TBSP salt 6 1/2 cups all-purpose flour 1/2CUP raisins (soaked in water, then drained) 1/3CUP brown sugar 1-2TBSP cinnamon
No knead Cinnamon Raisin bread Instructions:
In a bowl add the warm water, salt and yeast stir. In another bowl add flour, raisins, brown sugar, cinnamon, & salt, then pour the yeast mixture over the flour and mix with wooden spoon. Place the dough in a large container, and cover well. but do not close completely, there needs to be one corner left open to let the gases escape. Let the dough rise for 2 hours up to 18hours. The dough will be very sticky and elastic. Add flour to your hands, and divide the dough in two pieces. Add more flour to your hands as necessary. Shape the dough into the desired shape for your bread and place it seam down in a hot Dutch oven. Sprinkle some more flour on top of the loaves. Let the loaves rest for another 30 minutes so that they can rise a bit.
Preheat oven to 450 F degrees. Bake the bread for 30 minutes covered then about 8-12 minutes uncovered til browned and crisp. Crisp on the outside, nice and fluffy on the inside. Cool on rack
I like to buy my ingredients for this recipe at Superstore grocery store and Costco they have good prices.
