Pumpkin Pecan Muffins

 

Enjoy one of these hearty jumbo muffins with pumpkin pie spice flavors and a crumbly nut topping.

2-1/2 cups all-purpose flour

1/2 cup sugar

1/4 cup packed brown sugar

2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs, room temperature

1 cup canned pumpkin

1/2 cup buttermilk

1/4 cup canola oil

1 teaspoon vanilla extract

1/2 cup chopped pecans

topping:

1/3 cup packed brown sugar

1/3 cup finely chopped pecans

1/4 cup all-purpose flour

1/4 cup cold butter, cubed

In a large bowl, combine the first 7 ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill 6 greased or paper-lined jumbo muffin cups three-fourths full.

In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter.

Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Recipe by Taste of Home here

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Resurrection Rolls

 

Looking for a fun and memorable way to tell your kids the story of Jesus' burial and resurrection? We've got you covered.

Complete with sugar, cinnamon, marshmallows, and hot-from-the-oven crescent rolls, this recipe is an instant crowd pleaser. Why the name Resurrection Rolls, you ask? Well, before going into the oven, each crescent roll is stuffed with a large marshmallow. Throughout the baking process, it disappears! Sound familiar? The fluffy treat vanishing from the bread symbolizes the way Jesus vanished from the tomb. However, while Christ paid for the sins of humanity and ascended into heaven, the marshmallow simply leaves a sugary finish on the cinnamon-infused crescent roll. It's enough to excite even the pickiest kids! ~ Southern Living

16 large marshmallows

1/2 cup butter, melted

1/4 cup sugar

2 tablespoons cinnamon

2 (8-oz.) cans crescent roll dough

Combine sugar and cinnamon in a small bowl.

Unroll crescent roll dough, and separate each roll along perforations.

Roll marshmallows in melted butter, and then in cinnamon-sugar mixture. Place one coated marshmallow in the middle of an unrolled crescent dough segment, and roll the marshmallow until completely covered by the dough, pushing in sides as you go. Pinch seams on either end to seal each roll.

Place rolls on a jellyroll pan, and bake at 350˚ for about 12 minutes.

Immediately after removing rolls from the oven, brush with remaining melted butter and then sprinkle with remaining cinnamon-sugar mixture. Serve warm.

By Southern Living Editors

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Spinach-and-Broccoli Breakfast Bread Pudding Recipe

The slow-cooker does all the work for this light and cheesy bread pudding. Prep the ingredients the night before and assemble in the next day. Don't skimp on the cheese topping. Allow 3 hours for cooking. Serve for brunch or serve it for dinner with a salad. Serves about 10. 

1 (10-oz.) package fresh baby spinach

Vegetable Cooking Spray

1 pound loaf Cuban bread, cut into 1-inch cubes

1 (10-oz.) package frozen broccoli florets, thawed

1/4 cup chopped fresh chives

1 cup freshly grated Parmesan cheese

1 (12-oz.) can evaporated milk

1 cup milk

12 large eggs

3 tablespoons Dijon mustard

1 teaspoon kosher salt

1/4 teaspoon ground red pepper

2 cups (8-oz.) shredded sharp Cheddar cheese

Place spinach and 1 Tbsp. water in a large microwave-safe bowl. Cover with plastic wrap. Microwave at HIGH for 1 minute and let stand, covered, until spinach is wilted. Drain well and chop.

Lightly grease a 6-qt. slow cooker with cooking spray. Layer half of bread and all spinach, broccoli, and chives in slow cooker. Sprinkle with Parmesan cheese. Top with remaining bread cubes, pressing down gently to fit.

Whisk together evaporated milk and next 5 ingredients until frothy. Pour evenly over bread. Top with shredded cheese. Cover and cook on Low for 3 to 4 hours or until set. Remove lid, and cook 10 minutes.

A Southern Living Recipe

 

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Cranberry-Apple Granola Muffins

It is like grabbing an apple pie to go with baked in dried cranberries, cinnamon granola, and Pink Lady apples.

1 1/2 cups (about 6 3/8 oz.) all-purpose flour

1/2 cup sweetened dried cranberries

1 1/2 teaspoons baking powder

1 1/2 teaspoons apple pie spice

1 teaspoon kosher salt

1/2 teaspoon baking soda

1 cup cinnamon granola (such as Nature Valley), divided

3/4 cup unsweetened applesauce

1/2 cup packed light brown sugar

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

12 (5-inch) parchment paper squares

1 large Pink Lady apple (about 8 oz.), cut into 1/2-inch pieces

1. Preheat oven to 375ºF. Stir together flour, cranberries, baking powder, apple pie spice, salt, baking soda, and 3/4 cup of the granola in a large bowl. Whisk together applesauce, brown sugar, butter, eggs, and vanilla in a medium bowl. Add applesauce mixture to flour mixture, stirring until just combined.

2. Fit 1 parchment square into each of the lightly greased cups of a 12-cup muffin pan, pressing folds into paper as needed. Divide muffin batter evenly among prepared muffin cups in pan. 

Lightly press apple pieces into tops of batter, and sprinkle with remaining 1/4 cup granola.

 Bake in preheated oven until a wooden pick inserted in center comes out clean, 22 to 27 minutes. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). 

Drizzle with Sticky Maple-Caramel Sauce before serving, if desired.

Southern Living

SEPTEMBER 2016

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For other dessert recipes 

Pull Apart Breakfast Bread

 

Delicious Apricot, walnut, cinnamon, and a touch of nutmeg makes this a perfect breakfast bread. Holiday mornings or any time you need a special treat for breakfast. Serve warm with a hot cup of coffee. 

1 cup orange marmalade or apricot preserves

1 cup of chopped pecan halves or walnuts

1 cup of brown sugar

1 teaspoon of ground cinnamon

1/2 cup butter, melted

2 7.5 ounce cans of refrigerated biscuit dough

Preheat oven to 350

Coat a Bundt or tube pan with cooking spray. Spread marmalade in bottom of pan; sprinkle evenly with pecans or walnuts.

Combine brown sugar, cinnamon, and nutmeg. Dip each biscuit in melted butter; dredge in brown sugar mixtures. Arrange biscuits in pan by standing each biscuit on its edge. Drizzle any remaining butter over biscuits and sprinkle with any remaining brown sugar mixture.

Bake for 35 minutes or until biscuits are browned. Cook in pan on a wire rack for 10 minutes. Invert onto a serving platter.

I found this recipe from Sunnyland Farms

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Checkerboard Rolls

 

Turn your ham into a DIY slider with these Checkerboard Rolls

1 stick salted butter, melted and cooled, plus more for the pan

40 frozen dinner rolls (unbaked)

1/4 c. poppy seeds

1/4 c. sesame seeds

2 tbsp. yellow cornmeal

1/4 c. grated parmesan cheese

For the rolls: Butter two 9-by-13-inch baking dishes and divide the frozen rolls between them, spacing them evenly. Cover with plastic wrap and let thaw and rise for 2 hours at room temperature, until almost doubled in size.

Mix the poppy seeds and sesame seeds in one bowl. 

Mix the cornmeal and parmesan in another.

Brush the melted butter on every other roll; sprinkle with the poppy-sesame mixture. Brush the other rolls with the remaining butter and sprinkle with the cornmeal-parmesan mixture. Cover the pans again and let rise for another 45 minutes to 1 hour. The rolls should be almost touching by now.

Increase the oven temperature to 400 ̊. Bake the rolls until golden brown, 20 to 25 minutes. Serve with ham, cheese, marmalade and/or onion jam and more mustard.

Ree Drummond Recipe

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Pumpkin Cream Cheese Muffins

 

You'll want to make these all year long. Pumpkin and cinnamon muffing with cream cheese filling and a sweet crumb topping.

Cream Cheese Filling:

8 ounces cream cheese, at room temperature

1/3 cup granulated sugar

2 tablespoons sour cream

1 large egg

Crumb Topping:

1/2 cup packed light brown sugar

3/4 teaspoon ground cinnamon

Pinch kosher salt

4 tablespoons unsalted butter, melted

1/2 cup all-purpose flour

Pumpkin Batter:

1 1/2 cups all-purpose flour (see Cook's Note)

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon baking powder

1 cup pure pumpkin puree

3/4 cup granulated sugar

1/3 cup vegetable oil

1 teaspoon pure vanilla extract

1 large egg

Preheat the oven to 350 degrees F and line a 12-cup muffin tin with paper liners.

For the cream cheese filling: Beat the cream cheese, granulated sugar and sour cream in a large bowl with an electric mixer on medium-high speed until smooth and combined, scraping down the sides of the bowl with a rubber spatula as needed, 1 to 2 minutes. Add the egg, then continue to beat until fully incorporated, about 1 minute more. Transfer to a resealable bag or small pastry bag, then set aside at room temperature.

For the crumb topping: Stir together the brown sugar, cinnamon and salt in a medium bowl until combined. Drizzle in the melted butter and mix with a fork until just combined. Add the flour and mix with the fork until evenly distributed and small, pea-size clumps form. Do not overmix or it will turn into a paste. Set aside at room temperature.

For the pumpkin batter: Whisk together the flour, baking soda, cinnamon, salt and baking powder in a medium bowl until combined.

Whisk together the pumpkin, granulated sugar, oil, vanilla and egg in a large bowl until smooth, then add the flour mixture and stir until just combined.

Divide the pumpkin batter evenly among the prepared muffin tin cups, filling each about three-quarters of the way up. Snip the end of the resealable bag or pastry bag, then insert the tip into the center of each cup about three-quarters of the way down and squeeze about 2 tablespoons of the cream cheese filling into the center of each muffin. The muffin cups should be filled almost to the top after piping in the cream cheese filling. Evenly sprinkle the muffins with the crumb topping, pressing gently into the batter to adhere.

Bake until the muffins puff, the crumb topping is golden brown and a toothpick inserted into the muffin comes out clean (avoid the cream cheese filling when testing with a toothpick), about 30 minutes. Let the muffins cool in the pan for 10 minutes, then carefully remove to a wire rack to cool completely.

Recipe Credit Food Network

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Muffin Makeover

Turn packaged muffin mix into something spectacular with these simple additions like dried tropical fruit, dried blueberries, fruit-flavored cream cheese, or dried apples.


Tropical Banana Bread Muffins

Prepare batter and muffin pans according to package directions for 1 (17.1 oz.) package banana-nut muffin mix, stirring 1 cup dried mixed tropical fruit, roughly chopped, into batter. Spoon batter into prepared muffin pans, filling two-thirds full. Bake and cool muffins according to package directions.

Note: Krusteaz Banana Nut Supreme Muffin Mix was used.

Creamy Berry Muffins

Prepare batter and muffin pans according to package directions for 1 (7 oz.) package berry muffin mix. stirring 1 (3.5 oz.) package dried blueberries into batter. Spoon batter into prepared muffin pans, filling two-thirds full. Drop 2 tsp. regular or fruit flavored cream cheese onto center of batter in each muffin cup. Bake and cool muffins according to package directions.

Note: Martha White Wildberry Muffin Mix and Sunsweet Blueberries was used.

Cinnamon Streusel Muffins

Prepare 1 (15.2 oz.) package cinnamon streusel muffin mix according to package directions, stirring 1/2 cup dried apple pieces, roughly chopped, and 1/2 cup golden raisins into batter. Place foil baking cups i muffin pans. Spoon batter into cups, filling two-thirds full. Bake and cool muffins according to package directions.

Note: Betty Crocker Cinnamon Streusel Premium Muffin Mix was used.

Amazing! These are Southern Living Recipes.

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Blueberry Lemon Bread

 

My niece Alura recently made this amazing Blueberry Lemon Bread. I am very happy to have her as my featured guest this week.

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon  salt

1/2 cup oil (coconut, vegetable, or canola)

1 cup granulated sugar

1 cup sour cream ( or plain Greek yogurt)

2 large eggs

2 tablespoons fresh lemon juice

Zest of 1 lemon

2 teaspoons vanilla extract

1 cup blueberries +2 teaspoons all-purpose flour

Lemon Glaze

1 cup confectioners sugar

2 tablespoons fresh lemon juice (use more or less as needed)

1.  Preheat oven to 350. Spray 9x5 inch loaf pan with nonstick cooking spray.

2. In large bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a separate bowl, mix together the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.

4. In a separate bowl, toss the blueberries with 2 teaspoons of flour. Then, fold the blueberries into the batter.

5. Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil for the last 10-15 minutes of baking to prevent excess browning.

Alura notes that it is important to toss the blueberries with the flour, if not the blueberries sink to the bottom of the batter while baking. She also does not always the Lemon Glaze especially if she is cutting back on sugar.

Thank you, Alura for a great recipe.

Recipe made by Alura Acosta, NC

Photo Credit Alura Acosta

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Tropical Muffins

 

Tropical Muffins filled with crushed pineapple, coconut, and pecans. Perfect for that sweet treat.

1/4 cup butter, softened

1/2 cup sugar

1 large egg, room temperature

1 cup sour cream

1-1/2 teaspoons rum extract

1-1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 can (8 ounces) crushed pineapple, drained

1/2 cup sweetened shredded coconut

1/3 cup chopped pecans

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the pineapple, coconut and pecans.

Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 375° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Test Kitchen Tips
If you don't like the flavor of rum, skip the extract or substutute vanilla or coconut extract.
If you want to get the most bang for your buck, try toasting nuts before adding them to recipes where they're mixed into a batter.
Full-fat Greek yogurt can swap in for the sour cream if you want to lighten these muffins up.

Recipe Credit  Taste of Home Sylvia Osborn Here

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Angel Biscuits Recipe

 

Light and airy flaky biscuits that are addictive. These biscuits can be prepared one week in advance. Just throw together the dough and store in the refrigerator until ready to bake.

1/2 cup warm water (100°F to 110°F)

1 (1/4-oz.) pkg. active dry yeast (2 1/4 tsp.)

1 teaspoon plus 3 Tbsp. granulated sugar, divided

5 cups all-purpose flour 

1 tablespoon baking powder

1 1/2 teaspoons salt

1 teaspoon baking soda

1/2 cup cold salted butter, cubed

1/2 cup cold shortening, cubed

2 cups whole buttermilk

6 tablespoons salted butter, melted and divided

Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand 5 minutes.

Stir together flour, baking powder, salt, baking soda, and remaining 3 tablespoons sugar in a large bowl; cut cold butter and cold shortening into flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened. Cover bowl with plastic wrap; chill at least 2 hours or up to 5 days.

Preheat oven to 400°F. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll into a 1⁄2-inch-thick circle, and fold in half; repeat. Gently roll to 1⁄2-inch thickness; cut with a 2-inch round cutter. Reroll remaining scraps, and cut with cutter. Place rounds with sides touching in a 12-inch cast-iron skillet or on a parchment paper-lined baking sheet. (If using a 12-inch skillet, place remaining biscuits in a 10-inch skillet or on a baking sheet.) Brush biscuits with 3 tablespoons of the melted butter.

Bake in preheated oven until golden, 15 to 20 minutes. Brush with remaining 3 tablespoons melted butter, and serve.

A Southern Living Recipe found HERE

photo credit: VICTOR PROTASIO; PROP STYLING: GINNY BRANCH STELLING; FOOD STYLING: EMILY NABORS HALL 

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Roasted Garlic and Cheese Pull-Apart Bread

Warm garlicky cheesy pull-apart bread.  Definitely comfort food. I have switched it up using minced garlic in olive oil if I don't have time to roast the garlic myself. Also, I've switched up the cheeses depending on what I have on hand.

8 cloves garlic, peeled

2 tablespoons olive oil 

Kosher salt and freshly ground black pepper

1/2 cup grated mozzarella

1/2 cup grated fontina

1/2 cup grated Parmesan 

1/2 cup grated Romano 

2 teaspoons chopped chives 

1/2 teaspoon crushed red pepper flakes 

1 round artisan or sourdough loaf 

1 stick (1/2 cup) salted butter, melted

Preheat the oven to 375 degrees F.

Put the garlic cloves on a square of heavy foil, drizzle with the olive oil and sprinkle on some salt and pepper. Wrap it up and bake until the garlic is golden, nutty, and mushy for about 1 hour. Let cool. Lower the oven temperature to 350 degrees F.

Mix the garlic together with the 4 kinds of cheese, chives, crushed red pepper flakes and some black pepper in a bowl.

Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction. Stuff the cheese mixture in between the rows. Drizzle the melted butter all over the top.

Wrap in foil and bake for 25 minutes. Open up the foil and bake until the cheese is hot and bubbly, another 10 minutes. Serve immediately.

Recipe Credit Ree Drummond HERE

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Banana Crunch Muffins

Serving brunch? Making ahead and bake in the morning. Bananas, walnuts, granola & coconut flavors swirl in these muffins.

3 cups all-purpose flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 pound unsalted butter, melted and cooled

2 extra-large eggs

3/4 cup whole milk

2 teaspoons pure vanilla extract

1 cup mashed ripe bananas (2 bananas)

1 cup medium-diced ripe bananas (1 banana)

1 cup small-diced walnuts

1 cup granola

1 cup sweetened shredded coconut

Dried banana chips, granola, or shredded coconut, optional

Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Recipe Credit Ina Garten

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Best-Ever Banana Bread

Looking to use up your bananas? This banana bread is so moist and great comfort food. Buttermilk adds to the flavor along with the vanilla and walnuts. 

2 ripe bananas, mashed

2 eggs or egg substitute

1 1/2 cups sugar

1 cup chopped walnuts

1/4 cup vegetable oil

1/2 teaspoon salt

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla

1 3/4 cups flour

Preheat oven to 325. Spray 9x15" loaf pan with cooking spray. Combine all ingredients and mix well. Transfer to prepared pan. Bake until top is golden brown and splits slightly, about 1 hour and 15 minutes. Serve warm.

Picture by Allrecipes.com

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Blueberry Coffee Cake Muffins

Blueberries, moist coffee cake muffins. Serve with a cup of hot coffee.

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1 1/2 cups sugar

3 extra-large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

8 ounces (about 1 cup) sour cream

1/4 cup milk

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

2002, Barefoot Contessa

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