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.

Sour Cream Coffee Cake

recipe

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
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3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
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For the glaze:
1/2 cup confectioners’ sugar
2 tablespoons real maple syrup
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Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter
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and sugar
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in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes,
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until light. Add the eggs 1 at a time,
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then add the vanilla
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and sour cream.
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In a separate bowl, sift together the flour,
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baking powder,
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baking soda,
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and salt.
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With the mixer on low, add the flour mixture to the batter until just combined.
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Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar,
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flour,
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cinnamon,
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salt, and butter
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in a bowl and pinch together with your fingers until it forms a crumble.
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Spoon half the batter into the pan and spread it out with a knife.
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Sprinkle with 3/4 cup streusel.
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Spoon the rest of the batter in the pan, spread it out,
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and scatter the remaining streusel on top.
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Bake for 50 to 60 minutes, until a cake tester comes out clean.
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Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together,
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adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

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here is that recipe for you again:
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces

For the glaze:
1/2 cup confectioners’ sugar
2 tablespoons real maple syrup

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

MARIE CALLENDER’S PUMPKIN PIE

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Made this pie for Normy and his sister as they love Marie Callender’s Pumpkin Pie. It was a Thanksgiving tradition for them to get pumpkin pies and homemade whipped cream from Marie Callender’s restaurant. But Marie Callender’s has closed here in Denver so they can’t do that. So I decided to go online, being the thoughtful person that I am, to see if I could find a recipe for the pie and I found a recipe, so I made it for them.

I used this Recipe for the pie crust

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Here is the recipe for the pie

FILLING:
3 eggs
1 15-ounce can pumpkin
1/2 Cup granulated sugar
1/4 Cup packed dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 Cup whole milk
1/4 Cup heavy cream
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Prepare filling by beating eggs.
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Add pumpkin
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and stir well to combine.
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Combine sugars,
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cinnamon,
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salt,
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ginger,
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cloves and nutmeg in a small bowl.
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Stir spice mixture into the pumpkin.
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Mix in milk
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and cream.
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Preheat oven to 425 degrees. While oven preheats let filling sit so that it can come closer to room temperature.

When oven is hot, pour filling into pie shell
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and bake for 15 minutes.
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Reduce heat to 350 degrees and bake for another 50 to 60 minutes or until a knife stuck in the middle comes out clean.

Cool pie, then chill. Slice chilled pie into 6 pieces to serve restaurant-size portions. Whipped cream on top is optional, but highly recommended.

(I chilled my pie over night as that was suggested by my hubby)

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Peach Pie

Recipe

 

HA! Had to do some Peach Boobies! (as you KNOW I love doing things like this with fruits or veggies or pretty much anything).

 

PEACHY!
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Crust
2 1/2 cups (315 grams) all-purpose flour, plus more for dusting surfaces
1 tablespoons (15 grams) granulated sugar
1 teaspoon table salt
2 sticks (225 grams, 8 ounces, or 1 cup) unsalted butter, very cold
1/2 cup water, very cold

Filling
About 3 1/2 pounds peaches (approximately 6 large, 7 medium or 8 small)
1 tablespoon fresh lemon juice, from about half a regular lemon
1/4 cup granulated sugar (see note up top; use 1/3 cup for a sweeter pie)
1/4 cup light brown sugar (ditto)
1/8 teaspoon ground cinnamon
Few gratings of fresh nutmeg
1/8 teaspoon table salt
3 tablespoons cornstarch
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To finish
1 tablespoon milk, cream or water
1 tablespoon coarse or granulated sugar

Make your pie dough: Whisk together flour,
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sugar
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and salt
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in the bottom of a large, wide-ish bowl.
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Using a pastry blender, two forks or your fingertips, work the butter
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into the flour
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until the biggest pieces of butter are the size of small peas. (You’ll want to chop your butter into small bits first, unless you’re using a very strong pastry blender in which case you can throw the sticks in whole, as I do.) Gently stir in the ice water with a rubber spatula,
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mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball.
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Divide dough in half.
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Wrap each half in plastic wrap and flatten a bit, like a disc.
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Chill in fridge for at least an hour or up to two days.
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Slip plastic-wrapped dough into a freezer bag and freeze for up to 1 to 2 months (longer if you trust your freezer more than I do). To defrost, leave in fridge for 1 day.

Meanwhile, prepare your filling: Bring a large saucepan of water to boil. Prepare an ice bath. Make a small x at the bottom of each peach. Once water is boiling, lower peaches, as many as you can fit at once, into saucepan and poach for two minutes.
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Using a slotted spoon, transfer to ice bath for one minute to cool.
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Transfer peaches to cutting board and peel the skins. In most cases, the boiling-then-cold water will loosen the skins and they’ll slip right off. In the case of some stubborn peaches, they will stay intact and you can peel them with a paring knife or vegetable peeler and curse the person who made you waste your time with poaching fruit.

Halve and pit the peaches,
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then into about 1/3-inch thick slices.
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You’ll want 6 cups; it’s okay if you go a little over. Add to a large bowl
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and toss with lemon juice. In a small dish, stir together sugars,
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cinnamon, nutmeg, salt and cornstarch
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until evenly mixed.
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Add to peaches and toss to evenly coat.

Preheat: Oven to 425 degrees.

Assemble your pie: Flour the heck out of your counter, unwrap your first dough
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(if the two pieces look uneven, go for the smaller one) and put it in the middle and flour that too. Be generous, you’ll thank me later. Start rolling your dough by pressing down lightly with the pin and moving it from the center out. You’re not going to get it all flat in one roll or even twenty; be patient and it will crack less. Roll it a few times in one direction, lift it up and rotate it a quarter-turn. And that’s what you’re going to continue to do, roll a couple of times, lift the dough and rotate it. Re-flour the counter and the top of the dough as needed–don’t skimp! You should be leaving no bits of dough on the counter and none should be stuck to your pin. If at any point, the dough starts to get sticky or soft, it’s warming up and will only become more difficult to work with. Transfer it back to the fridge for a few minutes (or even the freezer, but for just a minute) to let it cool, then resume your rolling process.

Once your dough is a 12- to 13-inch circle, transfer pie dough to a standard pie dish
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by folding it gently into quarters (making no creases), arranging the folded corner into one quadrant of the bottom of your tin and gently unfolding it to fit over the base. Trim the overhang to one inch.

Scoop filling into bottom pie dough,
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including any accumulated juices (they contain the thickener too, also: tastiness). Roll out your top pie dough using the same procedure, until it is 12 to 13 inches in diameter. If you’d like to make a regular lidded pie, use it as is, cutting some decorative vents in the pie lid before baking. To make a lattice-top pie, cut the pie dough into strips anywhere from 1/2 to 1-inch wide with a pastry wheel, pizza wheel or knife. Arrange every other strip across your pie filling in one direction, spacing the strips evenly. Fold back every other strip gently on itself and add the longest remaining strip in the other direction. Fold the strips back down, repeat with the other strips until a full lattice-top is formed. Trim the lattice’s overhang to the diameter of the pie dish’s rim (i.e. no overhang; only the bottom crust will have that and this is a case of do as I say, not as I do, because I totally forgot this detail when I was making the above pie). Gently fold the rim of the bottom crust over the lattice strips and crimp decoratively.
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To finish:Brush pie with milk, cream or water and sprinkle with sugar.
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Bake pie: For about 20 minutes in the preheated oven, until the crust is set and beginning to brown. Reduce oven temperature to 375 and bake pie for another 30 to 40 minutes, until filling is bubbling all over and the crust is a nice golden brown. If the pie lid browns too quickly at any point in the baking process, you can cover it with foil for the remaining baking time to prevent further browning.

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Cool pie: For three hours at room temperature before serving. I know you won’t listen to me — there’s hot delicious pie to be eaten, after all — but if you’re concerned about the runniness of the pie filling, keep in mind that the pie filling does not fully thicken until it is fully cool. Pie can be stored at room temperature or in the fridge; from the fridge, it will be even thicker.

The Best Coffee Cake

Recipe

FOR THE CAKE:
1-1/2 stick Butter, Softened
2 cups Scant Sugar
3 cups Flour, Sifted
4 teaspoons Baking Powder
1 teaspoon Salt
1-1/4 cup Whole Milk
3 whole Egg Whites, Beaten Until Stiff
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FOR THE TOPPING:
1-1/2 stick Butter, Softened
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3/4 cups Flour
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1-1/2 cup Brown Sugar
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2 Tablespoons Cinnamon
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1-1/2 cup Pecans, Chopped
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Preheat oven to 350 degrees. Sift together flour, baking powder, and salt.
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Beat egg whites and set aside.
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See this is how I got that shot from above
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Cream butter and sugar.
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Add flour mixture and milk
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alternately until combined. Don’t over beat. Fold in beaten egg whites
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with a rubber spatula.
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Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.
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In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
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Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm–delicious!

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Another banana bread recipe

What I made one year ago on this day: Barbecue chicken legs

Thousand Island Dressing

 

Recipe

So you will like this recipe as you don’t need a mixer,  just do it by hand in a bowl….

3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
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3/4 to 1 cup light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount)
1 egg, beaten
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1 teaspoon vanilla
1 tablespoon bourbon (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour
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Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas
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in a large mixing bowl.
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Mix in the sugar,
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egg, vanilla
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and bourbon, then the spices.
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Sprinkle the baking soda
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and salt over the mixture and mix in. Add the flour last,
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mix.
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Pour mixture into a buttered 4×8 inch loaf pan.
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Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.
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cinnamon brown butter breakfast puffs

So I made these for a potluck for work! They were a HIT!

Recipe

Coating
2/3 cup granulated sugar
1 tablespoon ground cinnamon
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6 tablespoons unsalted butter

Puffs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/4 teaspoon freshly grated nutmeg
1/2 cup granulated sugar
1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, at room temperature, plus extra for greasing muffin cups
1 large egg
1 teaspoon pure vanilla extract
1/2 cup buttermilk
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Preheat oven to 350°F. Butter 12 standard size or 30 miniature muffin cups, or line cups with paper liners.

Prepare coatings: In a small saucepan, melt 6 tablespoons butter over medium heat
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and continue to cook it, stirring frequently, until brown bits form on the bottom and it smells nutty and heavenly.
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Immediately remove from heat and set aside. In a small bowl, combine 2/3 cup sugar and cinnamon. Set aside as well.

Prepare puffs: Whisk flour,
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baking powder,
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baking soda, salt
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and nutmeg
(I have never used fresh nutmeg till this recipe, I HIGHLY recommend it)
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together in a medium bowl and set aside. In the large bowl of an electric mixer, beat softened butter
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and sugar
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together
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until light and fluffy. Add egg
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and vanilla
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and beat until combined. Mix in 1/3 of flour mixture,
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followed by 1/2 of buttermilk,
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repeating again and finishing with the flour mixture. Mix only until combined.
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Spoon into prepared muffin cups,
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filling only 3/4 of the way. (I filled mine higher and they ended up spilling over a bit and doming less than they are capable of.) Bake standard sized muffins for 20 to 25 minutes and miniature muffins for 12 to 14 minutes. When finished, muffins will feel springy to the touch and a tester inserted into the center will come out clean. Transfer them in their pan to a wire rack.

As soon as you feel you’re able to pick one up, take your first puff and roll the top and upper edges in the browned butter.
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Don’t be afraid to pick up the browned butter solids at the bottom of the saucepan; they’re the dreamiest part. Let any excess butter drip off for a second before gently rolling the butter-soaked cake top in cinnamon-sugar.
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I find if you roll too firmly, or have too much wet/not absorbed butter on top, the sugar can clump off, which is heartbreaking. Transfer puff to wire rack to set and repeat with remaining puffs. Eat warm.

For an even more indulgent, doughnut-like puff: Make an extra two tablespoons of the browned butter and roll the whole puff in it and the cinnamon sugar. (I usually have enough cinnamon sugar to fully roll the puffs.)

Do ahead: Puffs are best within hours after they are baked. They can be made it advance and stored in a freezer bag until needed, too. Simply spread them out on a baking tray and reheat them until warm in the oven.

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I also made basic breakfast potatoes for the potluck…

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Check out our Pot Luck
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and the best part of it…

BACON!
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Picadillo – Normy Cooks!

So when Normy’s Titi Michy came for New Years she made us Picadillo and I LOVED IT. So we decided to try to make it at home. So Normy decided he wanted to make it.

Recipe

2 cups onion, diced
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2 cups green pepper, seeded and finely chopped
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I Don’t have time for pictures! I am cooking here WOMAN!
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2 tablespoons olive oil for sautéing
4 cloves garlic, minced
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2 pounds ground beef
3 large roma tomatoes, chopped
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1 teaspoon cumin, ground
1/4 teaspoon cinnamon
1 teaspoon oregano
1/2 cup green olives, chopped
1/3 cup raisins
1/2 teaspoon salt and black pepper (to taste)
(Normy cut this recipe in half, as it was just us 2 and we didn’t need as much as the recipe called for).

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Before we start cooking, one must have some wine…
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Some Malbec please
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When cooking in Jamie’s kitchen, one must do this…
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and this… (I taught him well)
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Sauté onion and green pepper in olive oil
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in a large frying pan.
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Sauté about 5 minutes,
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until the onion is softened, then add the garlic and ground beef.
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Mash the onion and green pepper into the sautéing meat and cook until the meat is browned, about 5 minutes.
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Add the tomatoes,
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cumin, cinnamon, cloves (optional) and oregano.
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Reduce heat to low, cover and simmer for about 15 minutes.

Add olives
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and raisins
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and simmer 5 minutes longer. Salt and pepper to taste.

Serve hot over white rice
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and in our house the person who cooks doesn’t do the dishes. The person who doesn’t cook does the dishes and that lucky person was me…
I HATE DOING THE DISHES!
I HATE DOING THE DISHES!

This totally sucks!
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this is why I cook all the time…so I don’t have to do the lame dishes!

Pumpkin Pie – Normando’s Favorite!

This past weekend Normy and I went and saw us some christmas lights! We decided to go downtown Denver and see the City and County building. It’s a tradition for us to go and see it and take pictures every year and every year it is COLD!

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SO for Normy’s Birthday last week I made him a pumpkin pie as that is his favorite!

recipe

1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
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1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
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1 cup half-and-half
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1/4 cup (1/2 stick) melted butter
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1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
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For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt,
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and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter,
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and beat until combined.
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Finally, add the vanilla, cinnamon, and ginger, if using,
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and beat until incorporated.
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Pour the filling into the warm prepared pie crust
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and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
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Normy didn’t want whipped cream, so I didn’t add any.
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Pumpkin Cream Pie

recipe

FOR THE CRUST:
■1-1/2 package Graham Crackers (about 15 Cookie Sheets)
■1/2 cup Powdered Sugar
■1 stick Butter, Melted
■ FOR THE FILLING:
■1 box (3 Oz. Box) Vanilla Pudding (Cook And Serve Variety)
■1 cup Half-and-half
■1/2 cup Heavy Cream
■ Pinch Of Cinnamon
■ Pinch Of Nutmeg
■ Pinch Of Ground Cloves
■2 Tablespoons Whiskey (optional)
■1/2 cup (plus 3 Tablespoons) Pumpkin Puree
■1/2 cup (additional) Heavy Cream
■2 Tablespoons Brown Sugar
■ Extra Graham Cracker Crumbs, For Garnish
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Preheat oven to 300 degrees.

Grind graham crackers in a food processor
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(or, if you don’t have a food processor, place them in a large Ziploc and pound ‘em with a rolling-pin.) Add powdered sugar
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and melted butter
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and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm.
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Bake for 8 to 10 minutes, or until warm and “set.” Remove from oven and allow crust to cool completely.

In a medium saucepan, mix dry pudding mix with
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half-and-half
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and cream.
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Add spices.
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Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey,
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if using. Add pumpkin
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and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.

When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture
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until combined. Pour into cooled crust.

Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

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