Sunday, May 25, 2014

No-Bakes

2 c sugar
2 T cocoa
1/2 c butter
1/2 c milk
pinch salt
3 c oats
1/2 c p. butter
1 tsp vanilla

Combine first five ingredients in a saucepan. Over medium-high heat, bring to a rolling boil. Boil for 1 minute (you may need to add 15 seconds if your sauce tends to not set). While waiting for the chocolate mixture to boil, measure oats p. butter, and vanilla in a mixing bowl. Pour boiled sauce over oat mixture and stir to combine. Drop by spoonfuls onto waxed paper. Let set.

Yields: Approx. 24

Carrot Cake with Philly Cream Cheese Icing

Recipe Originally from Philadelphia

This has quickly become a family and friend favorite. Enjoy!

Cake:
2 c flour
2 tsp b powder
1 tsp b soda
1 T cinnamon
1/4 tsp nutmeg
Dash of cloves
1/2 tsp salt
4 eggs
1 1/4 c oil (can use half to full amount apple sauce)
2 c sugar
2 c grated carrots
1 (19 oz) can crushed pineapple, well drained
1/2 c chopped walnuts or pecans

Icing:
1 (250 g) package Philadelphia Brick Cream Cheese, softened
1/4 c butter, melted
2 c icing sugar
1 tsp lemon juice
1/2 tsp grated lemon peel

Directions:
1. Cake: Heat over to 350 degrees F. Sift together flour, baking powder, baking soda, spices, and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple, and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3L) tube pan.

2. Bake 50 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.

3. Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice, and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

Thursday, May 15, 2014

Classic Bran Muffins

The original recipe comes from Janet Kalman Villada on allrecipes.com. I have tweaked it a bit to make it my own.

1 1/2 cups wheat bran (we really like oat bran)
1 c buttermilk (we use plain Greek yogurt)
1/3 c oil (or applesauce)
1 egg
2/3 c b. sugar (works well with less if you are cutting back on sweets)
1/2 tsp vanilla
1 c all purpose flour (we always use whole wheat)
1 tsp b. soda
1 tsp. b. powder
1/2 tsp salt
1/2 c. raisins (opt.)

1. Preheat oven to 375 degrees. Grease muffin cups or line with paper muffin liners.
2. Mix together wheat bran and buttermilk; let stand for 10 minutes.
3. Beat together oil, egg, sugar, and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
4. Bake for 15-20 minutes until muffins are firm on top. Cool and enjoy!

Variation: One day my husband peeled and chopped half of one apple, mixed in 2T brown sugar (from the 2/3 c. brown sugar in the original recipe) and 1tsp pumpkin pie spice, and microwaved the apple mixture for 1-2 minutes until the apples were soft. He added these in place of the raisins. Deliciousness!