Cinnamon Swirl Cake

Mix:

3 cups flour

1 cup sugar

4 tsp baking powder

1/4 tsp salt

 

add:

2 eggs

2 tsp vanilla

1 1/2 cups mill

1/2 cube margarine (melted)

 

pour into 9x13 pan (greased)

 

melt together:

1/2 cube maharini (melted)

2/3 cup sugar

1 TBSP flour

1 TBSP cinnamon

 

pour on top of cake and swirl through

 

cook at 375 for 25 minutes

 

mix powdered sugar and milk to glaze the top

Lemon Blueberry Muffin Tops

  2 cups all-purpose flour
 1/3 cup sugar
 2 teaspoons baking powder
 1 teaspoon grated lemon peel (or lemon juice)
 1/2 teaspoon baking soda
 1/4 teaspoon salt
 1 cup lemon yogurt
 1 egg
 1/4 cup butter or margarine, melted
 1 cup fresh or frozen blueberries

   GLAZE:
 1 cup confectioners' sugar
 2 tablespoon lemon juice
 1 teaspoon grated lemon peel

Directions

   1. In a large bowl, combine the first six ingredients. In another bowl, combine

the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in

blueberries. Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet.

Bake at 400 degrees F for 15-18 minutes or until lightly browned. Combine glaze

ingredients; drizzle over warm scones.

Snickerdoodle Bars

4 c flour

3 tsp baking powder

1 1/2 tsp salt

3 c brown sugar

1 1/2 c butter

3 eggs

1 1/2 Tbsp vanilla

Topping:  2 Tbsp white sugar, 2 tsp ground cinnamon

1. Preheat oven to 350 degrees. Lightly grease a 10x15 inch jelly roll baking pan.

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

3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.

4. Press the dough evenly in the prepared pan.

5. In a small bowl, combine the white sugar and cinnamon.

6. Sprinkle the mixture evenly over the batter in the baking pan.

7. Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Do not overbake or cookies will be hard instead of soft and moist!  Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife.....or cut into shapes using a metal cookie cutter

8. Share with friends and family. Enjoy!

Deviled Egg Pasta Salad

1/2 cup thinly sliced red onion

1/4 cup cider vinegar

1 tsp. sugar

8 oz. large pasta-I used Rotini

12 hard boiled eggs

1/2 cup mayonnaise

3 T. Dijon style mustard

1/2 tsp. salt

1/4 tsp. cracked black pepper

1/2 tsp. paprika

1/2 cup chopped sweet pickles (I used sweet relish)

1 1/2 cups very thinly sliced celery

 

In a small saucepan combine onion, vinegar and sugar.  Bring to a simmer, stirring occasionally.  Remove from heat; set aside.

 

Meanwhile, cook pasta according to package directions (do not overcook).  Drain and rinse well with cold water.

 

Coarsely chop one egg for garnish, and set aside.  Halve remaining eggs; separate yolks from whites.  Coarsely chop egg whites; set aside.

 

For dressing, place yolks in a medium bowl; mash with a fork.  Add mayonnaise, mustard and vinegar/onion mixture.  Mix well. Gradually stir in 2 T. water, salt, paprika and pepper.  Set aside.

 

In a large bowl combine the egg whites, pickles or relish, celery, pasta and dressing; toss to combine.  Top with reserved egg and sprinkle with additional paprika and pepper.  Serve at once or cover and chill up to 6 hours.  Makes 10 servings.

 

Each serving has:  273 calories, 15 g fat, 422 mg sodium, 21 g carb, 1 g fiber, 11 g protein.

Pantry Secrets Bread in an Hour

5 1/4 cups flour
1/2 T. salt
1/4 cups sugar
1 1/2 T. yeast
1 1/2 T. liquid lecithin
2 cups HOT water

Add all ingredients to bread mixer and knead for 5 minutes.  Form into 2 loaves.  Let raise 25 minutes.  Bake at 350 degrees for 25 minutes.

For whole wheat bread add additional 1/2 T. lecithin and replace 1/2 cup of hot water with microwave warmed applesauce.  Knead for 10 minutes.

2 loaves

Shauna Strong's Banana Bread

Shauna Strong's Banana Bread

2/3 cup oil
1 1/3 cup sugar
1/3 cup buttermilk (can add 1/2 T. vinegar to fresh milk)
3 bananas mashed
2 eggs
1 1/4 tsp. baking soda
1 1/4 tsp. baking powder
2 1/2 cups flour
1/2 tsp. salt
1 cup nuts

Cream sugar and oil.  Add eggs, buttermilk, and bananas and mix well.  Add dry ingredients and stir until mixed.  Do not overmix.  Add  nuts, chocolate chips at the end if desired.  Makes approx. 2 loaves.  Bake 300 degrees for 1 hour.

Coconut Cake with Whipped Cream and Berries

Coconut Cake with Berries and Cream

1/2 cup melted butter, cooled

6 large eggs, separated

1/4 tsp. baking soda

1/4 tsp. salt

1 cup sugar

1/3 cup flaked coconut, toasted and finely ground

1 cup flour, divided

2 cups heavy cream, divided

1 can sweetened condensed milk

1 can unsweetened coconut milk

3 cups mixed berries (about 12 oz.)

Preheat oven to 350. Grease 9x13 glass pan. Whisk together egg whites, baking soda and salt in stand mixer fitted with whisk attachment on medium speed, until soft peaks form, 4-5 minutes. Add egg yolks to egg-white mixture, and whisk until completely combined. Gradually add sugar and whisk until combined. Fold in butter and coconut with a rubber spatula.

Sift 1/4 cup flour onto mixture; fold to combine. Repeat with remaining flour, folding in 1/4 cup at a time. Pour batter into pan; bake until golden and a toothpick inserted into center comes out clean, 20 to 25 minutes.

Meanwhile, whisk together 1 cup heavy cream, coconut milk and sweetened condensed milk. As soon as cake is removed from oven, pour cream mixture over the cake. Let cake cool completely in a pan on a wire rack. Cover cake with plastic wrap and refrigerate at least 5 hours and up to 8 hours.

Just before serving, whisk remaining cup of heavy cream until soft peaks form, and spread over cake. Serve with mixed berries.