Cherry Cobbler

Got the recipe from here

6 cups dark sweet, pitted cherries
1 1/4 cups sugar
1/4 cup water
4 teaspoons cornstarch

Topping:
1 cup flour
1/4 cup sugar
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons butter
1 egg, beaten
3 tablespoons milk
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Preheat oven to 400 degrees

In a saucepan combine cherries
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sugar
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water
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and cornstarch
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and cook, stirring until bubbling and thickened.
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Pour into an 8-inch square baking dish.
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stir together flour,
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sugars,
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baking powder,
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and cinnamon.
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Cut in butter
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until it is crumbly.
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Mix together egg and milk.
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Add to flour mixture
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and stir with a fork
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just until combined.
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Drop topping by tablespoonfuls onto filling.
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Bake for 25 minutes until browned and bubbly.
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Recipe

 

  • 6 cups dark sweet, pitted cherries
  • 1 1/4 cups sugar
  • 1/4 cup water
  • 4 teaspoons cornstarch
  • Topping:
  • 1 cup flour
  • 1/4 cup sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 3 tablespoons butter
  • 1 egg, beaten
  • 3 tablespoons milk
  • Preheat oven to 400 degrees
  • In a saucepan combine cherries, sugar, water and cornstarch and cook, stirring until bubbling and thickened.
  • Pour into an 8-inch square baking dish.
  • stir together flour, sugars, baking powder, and cinnamon.
  • Cut in butter until it is crumbly.
  • Mix together egg and milk.
  • Add to flour mixture and stir with a fork just until combined.
  • Drop topping by tablespoonfuls onto filling.
  • Bake for 25 minutes until browned and bubbly.

 

Fresh Southern Peach Cobbler

Recipe

8 fresh peaches – peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

MIX TOGETHER:
3 tablespoons white sugar
1 teaspoon ground cinnamon

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Preheat oven to 425 degrees

In a large bowl, combine peaches,

1/4 cup white sugar,
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1/4 cup brown sugar,
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1/4 teaspoon cinnamon,
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nutmeg,
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lemon juice, and cornstarch.
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Toss to coat evenly,
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and pour into a 2 quart baking dish.
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Bake in preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar,
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1/4 cup brown sugar,
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baking powder,
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and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
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Stir in water until just combined.
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Remove peaches from oven,
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and drop spoonfuls of topping over them.
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Sprinkle entire cobbler with the sugar and cinnamon mixture.
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Bake until topping is golden, about 30 minutes.
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Recipe

  • 8 fresh peaches – peeled, pitted and sliced into thin wedges
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  • MIX TOGETHER:
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • Preheat oven to 425 degrees
  • In a large bowl, combine peaches,
  • 1/4 cup white sugar,
  • 1/4 cup brown sugar,
  • 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
  • Toss to coat evenly, and pour into a 2 quart baking dish.
  • Bake in preheated oven for 10 minutes.
  • Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
  • Stir in water until just combined.
  • Remove peaches from oven, and drop spoonfuls of topping over them.
  • Sprinkle entire cobbler with the sugar and cinnamon mixture.
  • Bake until topping is golden, about 30 minutes.

Dreamy Apple Pie

Got the recipe from here

1 whole Unbaked Pie Crust
Perfect Pie Crust

Filling
3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
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1/2 cup Brown Sugar
1/2 cup Sugar
1 Tablespoon All-purpose Flour
1 cup Heavy Cream
2 teaspoons Vanilla Extract
1/8 teaspoon Cinnamon

Topping
7 Tablespoons Butter
3/4 cups All-purpose Flour
1/2 cup Brown Sugar
1/4 cup Pecans (more To Taste)
Dash Of Salt
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Preheat oven to 375 degrees.

Roll out pie dough and place it in a pie pan. Decorate the edges as desired.
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Add apple slices to a large bowl.
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In a separate bowl, mix together cream,
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1/2 cup brown sugar,
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1/2 cup sugar,
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1 tablespoon flour,
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vanilla, and cinnamon.
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whisk everything together
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Pour over apples.
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mix everything together
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Pour apples into pie shell.
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(mix by hand) combine butter, flour,
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sugar,
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pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps.
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Pour topping over apples.
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Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie.
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Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil
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and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.

Remove from oven when pie is bubbly and golden brown.

Serve warm with whipped cream, or ice cream.
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recipe

  • 1 whole Unbaked Pie Crust
  • Filling
  • 3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
  • 1/2 cup Brown Sugar
  • 1/2 cup Sugar
  • 1 Tablespoon All-purpose Flour
  • 1 cup Heavy Cream
  • 2 teaspoons Vanilla Extract
  • 1/8 teaspoon Cinnamon
  • Topping
  • 7 Tablespoons Butter
  • 3/4 cups All-purpose Flour
  • 1/2 cup Brown Sugar
  • 1/4 cup Pecans (more To Taste)
  • Dash Of Salt
  • Preheat oven to 375 degrees.
  • Roll out pie dough and place it in a pie pan. Decorate the edges as desired.
  • Add apple slices to a large bowl.
  • In a separate bowl, mix together cream,
  • 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon.
  • whisk everything together
  • Pour over apples.
  • mix everything together
  • Pour apples into pie shell.
  • (mix by hand) combine butter, flour, sugar, pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps.
  • Pour topping over apples.
  • Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie.
  • Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.
  • Remove from oven when pie is bubbly and golden brown.
  • Serve warm with whipped cream, or ice cream.

Brown Sugar Baked Peaches

Saw this recipe on Pinterest and HAD to make it!

Got the recipe from here

Per serving:
1 fresh peach (I used 3)
1 teaspoon unsalted butter, divided
2 to 4 teaspoons brown sugar, divided
ground cinnamon, to taste
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cut the peaches in half and remove pit. Place the peaches in a baking dish, skin side down.

Place 1/2 teaspoon butter in the hollow of each peach,
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top each peach half with 2 teaspoons brown sugar,
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and sprinkle with cinnamon.

Bake at 375 degrees until peaches are tender, about 30 minutes.
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Serve nice and warm
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Recipe

  • Per serving:
  • 1 fresh peach
  • 1 teaspoon unsalted butter, divided
  • 2 to 4 teaspoons brown sugar, divided
  • ground cinnamon, to taste
  • cut the peaches in half and remove pit. Place the peaches in a baking dish, skin side down.
  • Place 1/2 teaspoon butter in the hollow of each peach,
  • top each peach half with 2 teaspoons brown sugar,
  • and sprinkle with cinnamon.
  • Bake at 375 degrees until peaches are tender, about 30 minutes.
  • Serve nice and warm

Brown Sugar Pork Chops

Got the recipe from here

2 tablespoons and 2 teaspoons brown sugar, firmly packed
2 tablespoons and 2 teaspoons apple juice
1 tablespoon and 1 teaspoon vegetable oil
1 teaspoon soy sauce
1/8 teaspoon ground ginger
salt and pepper to taste
3/4 teaspoon cornstarch
2 tablespoons and 2 teaspoons water
2 pork chops, (I used bone in)
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Preheat oven to broil

In a small saucepan, combine brown sugar,
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apple juice,
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oil, soy sauce,
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ginger,
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salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl,
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and whisk into brown sugar mixture. Stir until thick.

Season the Pork Chops with salt and pepper
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and brush the brown sugar mixture on the tops of the chops
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place the chops in a cast iron skillet and place in the oven and broil for about 5 minutes

Then flip the chops and brush the other side with with the brown sugar mixture
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and broil for 5 minutes, then flip and brush more sauce on the other side and broil for another 5 minutes
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then flip again and brush the other side with the brown sugar mixture. At this point the chops should be cooked all the way through. The internal temp should be 145.

I took mine out and brushed them with remaining brown sugar mixture
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I let my chops rest for a few then served them up
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Dinner is served
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Recipe

  • 2 tablespoons and 2 teaspoons brown sugar, firmly packed
  • 2 tablespoons and 2 teaspoons apple juice
  • 1 tablespoon and 1 teaspoon vegetable oil
  • 1 teaspoon soy sauce
  • 1/8 teaspoon ground ginger
  • salt and pepper to taste
  • 3/4 teaspoon cornstarch
  • 2 tablespoons and 2 teaspoons water
  • 2 pork chops, (I used bone in)
  • Preheat oven to broil
  • In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper.
  • Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
  • Season the Pork Chops with salt and pepper and brush the brown sugar mixture on the tops of the chops
  • place the chops in a cast iron skillet and place in the oven and broil for about 5 minutes
  • Then flip the chops and brush the other side with with the brown sugar mixture and broil for 5 minutes, then flip and brush more sauce on the other side and broil for another 5 minutes
  • then flip again and brush the other side with the brown sugar mixture. At this point the chops should be cooked all the way through. The internal temp should be 145.
  • I took mine out and brushed them with remaining brown sugar mixture
  • I let my chops rest for a few then served them up

Giant Chocolate Chip Cookie

Recipe from here

1 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semisweet chocolate chips
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In stand mixer, beat butter,
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granulated sugar,
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brown sugar,
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and vanilla
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until light and fluffy. Add eggs,
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one at a time, beating well.
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Gradually add flour,
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salt, and baking soda, beating until well blended.
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Stir in chocolate chips
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In the recipe is says: Spread in greased 14 inch round pizza pan.

I don’t have a pizza round…so I got creative…

I put the dough in a big ball and placed it on a baking sheet. Then I took the rim or the outside of a springform pan, (the kind you use for a cheesecake).

I put that on the pan, so when the cookie baked it would spread out and the rim of the other pan would make the cookie round:

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Bake at 375 degrees for 20-25 minutes is what the recipe calls for. My cookie took about an hour to bake. So just bake it for 25 minutes and then check it and insert a toothpick in to test for doneness and if it comes out clean you are good to go.

See the springform pan worked
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Cool cookie in pan on a cooling rack. Decorate as desired. (I made this cookie for my husband’s bosses daughter for her birthday)

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Recipe again:

  • 1 cup butter, softened
  • 3/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups semisweet chocolate chips

 

  • In stand mixer, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy.
  • Add eggs,one at a time, beating well.
  • Gradually add flour, salt, and baking soda, beating until well blended.
  • Stir in chocolate chips
  • In the recipe is says: Spread in greased 14 inch round pizza pan.
  • I don’t have a pizza round…so I got creative…
  • I put the dough in a big ball and placed it on a baking sheet. Then I took the rim or the outside of a spring form pan, (the kind you use for a cheesecake).
  • I put that on the pan, so when the cookie baked it would spread out and the rim of the other pan would make the cookie round:
  • Bake at 375 degrees for 20-25 minutes is what the recipe calls for. My cookie took about an hour to bake. So just bake it for 25 minutes and then check it and insert a toothpick in to test for doneness and if it comes out clean you are good to go.
  • Cool cookie in pan on a cooling rack. Decorate as desired.

Glazed Doughnut Muffins

I think these should be called spiced muffins…to me they do not taste like a glazed doughnut…but more like a spice muffin…

Recipe

For the Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
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1/4 teaspoon baking soda
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3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
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1 cup milk
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For the Glaze
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water
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1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter,
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vegetable oil, and sugars
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till smooth.

3) Add the eggs,
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beating to combine.
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4) Stir in the baking powder, baking soda, nutmeg, cinnamon,
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salt, and vanilla.
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5) Stir the flour
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into the butter mixture alternately with the milk,
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beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
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7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
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8.) In a medium bowl, prepare the glaze by mixing together the melted butter,
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confectioners’ sugar,
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vanilla
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and water. Whisk until smooth.

9.) When muffins have cooled slightly, dip the muffin crown into the glaze
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and allow the glaze to harden.
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At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
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10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
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Here is that recipe for you again:
For the Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.

7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.

10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.