3/4 c flour
2 Tbsp cornstarch
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp lemon pepper
1/4 tsp salt
1 c water
Fish Breading
3/4 c flour
2 Tbsp cornstarch
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 c water
1/4 tsp Garlic Salt
2 Tbsp Lemon Pepper
2 Tbsp cornstarch
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 c water
1/4 tsp Garlic Salt
2 Tbsp Lemon Pepper
Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins
Yield: 24 muffins
Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar
¼ tsp vanilla extract
For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
1 tsp vanilla extract
For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces
Directions:
For the filling, combine the cream cheese, vanilla and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Once blended, cover tightly with plastic wrap and chill in the refrigerator.
For the muffins, preheat the oven to 350˚ F, and line muffin pans with cupcake liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree ,, vanilla and oil. Mix on low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
For the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two knives until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (2 tablespoons). Spoon a tablespoon of the cream cheese mixture into the very center of each cup. Divide the remaining batter among the cups, placing on top of the cream cheese to cover completely. Sprinkle a tablespoon of the streusel mixture on top of each muffin.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving, the cream cheese filling will be very hot!
Caramel Rolls
INGREDIENTS
- ROLLS
- 2 1/2
- to 3 1/2 cups All Purpose Flour or Unbleached Flour
- 1/4
- cup sugar
- 1/2
- teaspoon salt
- 1
- pkg. active dry yeast
- 1
- cup milk
- 1/4
- cup margarine or butter
- 1
- egg
- TOPPING
- 1/2
- cup firmly packed brown sugar
- 1/2
- cup margarine or butter, softened
- 2
- tablespoons light corn syrup
- 1/4
- cup chopped nuts
- FILLING
- 2
- tablespoons margarine or butter
- 1/4
- cup sugar
- 1
- teaspoon cinnamon
DIRECTIONS
- Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, 1/4 cup sugar, salt and yeast; blend well. In small saucepan, heat 1 cup milk and 1/4 cup margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture. Blend at low speed untilmoistened; beat 2 minutes at medium speed. By hand, stir in an additional 1/2 to 1 cup flour until dough pulls away from sides of bowl.
- On floured surface, knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. Place in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 45 minutes.
- Grease 13x9-inch pan. In small bowl, combine brown sugar, 1/2 cup margarine and corn syrup; blend well. Drop mixture by spoonfuls into greased pan; spread evenly. Sprinkle with nuts. Set aside.
- Punch down dough several times to remove all air bubbles. On lightly floured surface, roll dough into 15x12-inch rectangle. Spread with 2 tablespoons margarine. In small bowl, combine 1/4 cup sugar and cinnamon. Sprinkle evenly over dough. Starting with 12-inch side, roll up tightly, pressing seam firmly to seal. Cut into twelve 1-inch slices; place, cut side down, in greased pan. Cover; let rise in warm place until light and doubled in size, about 1 hour.
- Heat oven to 375°F. Uncover dough. Bake 20 to 30 minutes or until golden brown. Cool in pan 1 minute; invert onto platter. Serve warm.
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