Cranberry Praline Bread

Cranberry Praline Bread

Ingredients

1 cup sour cream                    

1 cup brown sugar, firmly packed
1/4 cup white sugar
2 Eggs
3 Tablespoons Vegetable Oil (optional)*
1 1/2 teaspoons Vanilla extract
2 cups flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon ground Cinnamon
1/2 tsp salt
1 cup fresh or frozen Cranberries, coarsely chopped
1 cup nuts (walnut or pecan or a combo), divided

For the praline sauce: ¼ to 1/2 cup brown sugar and ¼ to 1/2 cup butter
Preheat the oven to 350°F. Lightly grease or butter a  9x5x3-inch loaf pan (preferably a light colored one). Set aside. Combine the flour, leavening agents, ground cinnamon and salt in a bowl. Stir in the chopped cranberries. Using an electric mixer, beat together the sour cream, sugar, eggs, oil (if using) and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour mixture. Stir to combine. Fold in half the nuts into the batter. Transfer the batter into the greased loaf pan. Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60-70 or until a toothpick inserted into the center comes out clean. If it's browning a little too much on the top, cover with a tent foil and continue to bake until fully cooked. Cool in the loaf pan for about 10-15 minutes and then transfer to a wire rack to cool completely. 
For the praline sauce:

In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely. You can also opt to let the bread completely cool first and then drizzle the praline topping afterwards. 

Original source of recipe and picture unknown 
Made and tested by Donna White Johnson/Itty Bitty Homestead 

Cranberry Lemon Muffins

Cranberry Lemon Muffins

Ingredients 

Dry Ingredients
2 Cups All purpose flour
3/4 Cup Sugar
1 Tablespoon Baking powder
1/2 Teaspoon  Salt

Wet Ingredients
2 Large eggs
1/4 cup Melted butter
1 Cup Milk
1 1/4 Cups Cranberry Sauce
Zest 1 lemon
Juice 1 lemon

Instructions
1. Mix flour, sugar, baking powder and salt. (Dry Ingredients)
2. In a different bowl whisk the eggs and add the butter and the milk.
3. Add the milk mix to the dry mix and fold until wet. Do not over mix or muffin will be dry.

4. Add the lemon juice and the lemon zest and the cranberry sauce. Fold gently.
5. Pour in muffin cups (yield a dozen) and cook for 20 to 25 minutes in oven at 350F. 

Original source recipe and picture unknown

Coconut-Pineapple Cupcakes with Pineapple-Cream Cheese Frosting

 

Coconut-Pineapple Cupcakes with Pineapple-Cream Cheese Frosting

Cupcakes

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 2 eggs lightly beaten
• 1 can (20 oz) crushed pineapple, with juice, undrained
• 1 cup sweetened, shredded coconut
• 1 cup walnuts, coarsely chopped, more to garnish

Frosting

• 1 cup (2 sticks) unsalted butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 2 teaspoons pineapple juice (from another small can of crushed pineapple)
• 2 Tablespoons crushed pineapple, chopped

Directions

• Preheat oven to 325 degrees. Place cupcake liners in muffin tin.
• In a large bowl, combine flour, sugar, baking soda, eggs, pineapple, coconut and walnuts. Stir until just combined.
• Fill cupcake liners with batter 3/4 of the way full and bake for approximately 33 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes on a wire rack and then gently remove cupcakes from the pan. Cool completely.
• In another bowl, beat butter and cream cheese until smooth. Gradually beat in confectioners' sugar, pineapple juice and pineapple until combined. Frost cooled cupcakes and garnish with more chopped walnuts.

Yield: 18 cupcakes

Original source of recipe and picture: unknown

Recipe adapted and tested by: Mama D

Cinnamon Swirl Bread

Cinnamon Swirl Bread

Bread:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, room temperature
1 cup milk
2 teaspoons vanilla extract
1/3 cup plain greek yogurt, or sour cream
Swirl:
1/3 cup sugar
2 teaspoons cinnamon
2 tablespoons butter, melted and cooled slightly (can use water instead)
Glaze:
1/2 cup powdered sugar
2 - 3 teaspoons cream or milk (as needed for consistency)
Preheat oven to 350 F. Butter or spray a glass loaf pan.
In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add the flour mixture to the egg mixture, stirring with a spoon just until combined. Pour into the prepared loaf pan.
In a small bowl, stir the Swirl ingredients together. Drop by teaspoonfuls onto the top of the bread; then use a knife to swirl it a couple of times into the batter. (Don't overmix it).
Bake for 45-50 minutes or until the center tests done with a toothpick.
Remove from the oven and cool for 15 minutes in the pan on a wire rack. Remove bread from the pan and cool completely on the rack. Make the Glaze by whisking the ingredients together in a small bowl until smooth, adding a dab of milk at a time until a good drizzling consistency is reached. When the bread is completely cool, drizzle the glaze over the top. 

Original source unknown    

Chocolate Chip Oatmeal Muffins

 

Chocolate Chip Oatmeal Muffins

Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup applesauce
• 1 cup rolled oats
• 1 cup (6 ounces) semisweet chocolate chips

Directions

• In a large bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips. Fill greased or paper-lined muffin tins 3/4 full. Bake at 350° for 25 minutes.

 Yield: 12 muffins. 

Original source unknown

Cheddar Bacon Muffins

Cheddar Bacon Muffins

Ingredients

1  1/2 cups self rising flour

1/2 cup self rising corn meal

1 cup milk

1 egg

4 Tbs. mayonnaise

1/2 cup cheddar cheese

1/2 cup cooked bacon, crumbled or real bacon bits

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. garlic powder, divided

1 Tsp. dried parsley

2 Tbs. butter, melted

Preheat oven to 400 degrees.

In a mixing bowl combine the flour, cornmeal, milk, egg and mayonnaise.   Add the cheese, bacon, basil, oregano and 1/4 tsp. garlic powder.   Divide evenly in well greased muffin tins.  This makes 8 large muffins or 12 smaller ones.   Bake for 13 to 15 minutes.

Original Source: http://sweetteaandcornbread.blogspot.com/2013/08/cheddar-bacon-muffins.html

Blueberry Oatmeal Coffee Cake

 

Blueberry Oatmeal Coffee Cake

Ingredients

• 1-1/3 cups all-purpose flour
• 3/4 cup quick-cooking oats
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup fat-free milk
• 1/4 cup canola oil
• 1/4 cup reduced-fat sour cream
• 1 cup fresh or frozen blueberries

• STREUSEL TOPPING:
• 1/4 cup quick-cooking oats
• 3 tablespoons all-purpose flour
• 3 tablespoons brown sugar
• 2 tablespoons cold butter

Directions

• In a large bowl, combine the flour, oats, sugar, baking powder and salt. In another bowl, beat the egg, milk, oil and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. round baking pan coated with cooking spray.
• For topping, in a small bowl, combine the oats, flour and brown sugar; cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
•  
• Original source unknown

Blueberry Crumb Muffins

 

Blueberry Crumb Muffins

Ingredients

• 1/4 cup butter, softened
• 1/3 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2-1/3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1-1/2 cups fresh or frozen blueberries

STREUSEL:

• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter

Directions

1.     In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.

2.     Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.

Original source unknown

7Up Biscuits

7Up Biscuits

Ingredients:

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Directions:

Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry. Knead and fold dough until well mixed. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake at 425 degrees for 12-15 minutes or until brown.

White Chocolate Cranberry Fudge

White Chocolate Cranberry Fudge

Ingredients

• 2 cups sugar
• ¾ c sour cream (not light)
• ½ cup unsalted butter
• ½ tsp salt
• 1 cup white chocolate chips
• 1 (7 oz) jar marshmallow cream
• 1 tsp vanilla extract
• 1 (5 oz) bag dried cranberries (Craisins)

Instructions

1.     Line a 9x13 baking dish with foil and lightly spray with cooking spray.

2.     Combine sugar, sour cream, butter and salt in a heavy 2 qt saucepan.

3.     Bring mixture to boil over medium heat, stirring frequently.

4.     Continue cooking, stirring occasionally, to soft ball stage (238 degrees).

5.     Remove from heat and stir in chocolate chips until fully melted. This will take a few minutes :)

6.     Stir in the marshmallow cream and vanilla extract until smooth and blended. Stir in dried cranberries until evenly distributed.

7.     Pour into the baking dish, cool to room temperature.

8.     Chill in refrigerator for several hours before cutting into squares,

9.     Store in an airtight container.

http://www.momontimeout.com/2013/11/white-chocolate-cranberry-fudge/

Tiramisu Brownie Trifle

Tiramisu Brownie Trifle

Ingredients:

1 package brownie mix (enough to make a 9x13)
Water/Oil/Eggs (follow back of brownie  package for amounts needed)
1 (16 oz) container Whipped Topping, divided
3 oz chocolate bar, dark chocolate
1/2- 1 cup coffee liqueor
1/2 cup water
3 tbsp instant coffee granules
2 (8 oz) packages cream cheese, softened
1 (3 1/3 oz) package vanilla instant pudding

Directions:

Prepare brownie mix as directed on box. Bake and allow to cool completely. Set aside 3/4 cup whipped topping, you'll use this later. Meanwhile, chop up 1/2 the chocolate bar, using a food chopper. For filling, combine 1/2 cup coffee liqueor, water, and instant coffee. Stir until dissolved. In a separate bowl, whisk together cream cheese until smooth. Gradually add in coffee mixture. Combine until smooth. Add pudding mix to cream cheese mixture, whisk until mixture begins to thicken up. Fold in remaining whipped topping and chopped chocolate. Cut brownies into 1 inch cubes. To assemble trifle, place 1/3 brownie cubes on bottom of trifle bowl. Layer 1/3 of filling over brownies. Place a layer of whipped topping on filling layer. Repeat pattern two more times. Grate remaining chocolate bar on top of trifle once assembled.

Original source unknown