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Bisquick Blueberry Muffins
Heat oven to 400 degrees.
Grease bottoms only of 12 medium muffin cups or line with paper baking cups.
Beat eggs slightly in medium bowl; stir in remaining ingredients except blueberries just until moistened.
Fold blueberries into batter.
Divide batter evenly among cups.
Bake 15-18 minutes or until golden brown.
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Category: Muffins
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Blueberry Buttermilk Muffins
Sift dry ingredients together in a large bowl.
In another bowl, whish eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake until golden brown. Bake at 400 F for 20 -30 minutes.
Makes 24 muffins.
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Category: Muffins
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Blueberry Muffins
Preheat oven to 400 degrees F.
Stir together the flour, sugar, baking powder and salt. Make a well in the center. In a separate bowl, combine the egg, milk and oil. Add egg mixture, all at once, to the flour mixture. Stir JUST until moistened. Yes, the batter should be lumpy.
(If you try to stir all the lumps out, your muffins will be very tough.) CAREFULLY fold in blueberries and optional lemon peel. Grease muffin cups, or line with paper bake cups; fill each 2/3 full.
Bake at 400 degrees F. for 20-25 minutes, or until golden brown.
Remove from pans; serve warm with butter.
NOTES: * Award-winning blueberry muffins -- these muffins won a blue ribbon during the years that I was eligible for the Dade County (Miami, Florida) Youth Fair. I think this particular recipe came originally from the "Better Homes and Gardens Cookbook," but I could be wrong. * The less you stir once you've combined the two mixtures, the better your muffins will be.
(To a point, but over-mixing is much more common than under- mixing. ) Frozen blueberries work fine, if you can't get hold of fresh berries. I'm sure other kinds of fruit will work fine, too, but I haven't tried them.
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Category: Muffins
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Abm Beignets
Place all ingredients except sugar in machine. Program for knead and first rise and press start. The dough will be sticky at first but will hold its shape. After the final cycle, it will be workable. When dough is finished, turn the dough out onto a floured surface and let it rest for 10 minutes. Roll the dough to a generous 1/4" thick and cut it into 2" squares.
Cover the squares with a clean towel and let rise for 30 minutes. Add the powdered sugar to a medium-size clean paper bag. Lay out paper towels to drain the doughnuts. Heat 1 to 1 1/2 " of oil to 375øF. Do not add too many; add once or it may cool the oil too much. Gently brush the uncooked squares to remove any extra flour. Slide them into the heated oil. When they pop to the surface, spoon the hot oil over them constantly until they are puffed. Turn the squares and cook until they are a light golden color on both sides. It should take 1 to 2 minutes. Cut the first couple of squares in half to be sure there is not sticky uncooked dough inside.
Remove from hot oil with slotted spoon and drain on paper towels. While warm, drop them, 3 or 4 at a time, into the bag with powdered sugar and shake until they are well coated. Serve immediately.
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Category: Pastries
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All American Apple Turnovers
(Use favorite pastry) These turnovers are best with at least two varieties of firm cooking apples, such as Granny Smith, Jonathan, Winesap & Golden Delicious, for differences in texture and acidity. Sweet spices optional. 1. Melt butter in a lg nonreactive skillet over mod. high heat. Add 2 c of diced apples & cook, stirring frequently, 'til they begin to color, ab.5 min. Stir in cider, sugar, lemon ju & salt; reduce heat to mod. & cook 'til the liquid is reduced & the apples appear almost dry but still retain their shape, about 5 min. longer. Remove skillet from heat & stir in apple butter, currants, lemon zest, cinnamon, cloves & allspice, along w remaining 1 c of raw chopped apple. Transfer apple mixture to a med. bowl & refrigerate, uncovered, till cooled completely.
2. On a lightly floured work surface, roll out the pastry dough to an 18x20" rectangle, 1/16th inch thick. Using a 6" plate or bowl as a guide, cut out eight, 6"rounds as close together as possible. Gather and reroll the dough scraps, then cut out 2 additional rounds. 3. Spoon the cooled apple filling on the lower half of each of the rounds. Lightly moisten the edges of the rounds with water and fold the dough over the filling to form semicircular turnovers. Press down on the edges to seal, first with your fingers, then with the tines of a fork. Using back of a small knife, press into sealed edges at 1/2-inch intervals to create a scalloped effect. Transfer turnovers to a heavy baking sheet & refrigerate at least 15 min. 4. Preheat oven to 425 degrees. Brush turnovers w egg wash. Using a sharp knife, cut 2 small slits in top of each turnover to vent steam. 5. Bake turnovers in mid. of oven for 10 min. Move them to the upper rack & bake for 8-10 min.longer, or 'til pastry is a deep golden brown and filling begins to bubble. Let cool on rack. Makes 10.
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Category: Pastries
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All American Pie Pastry
To ensure a tender crust, this recipe should not be doubled. Thoroughly freezing the lard or shortening will give you the flakiest crust.
PLACE THE FLOUR AND SALT in the bowl of a food processor and pulse 2-3 times. Scatter the lard or shortening over the flour mixture. Sprinkle with the water and process about 5 seconds or until dough just begins to form. Shape into a ball, then flatten it slightly. Dust lightly with flour and place in the center of a 2-gallon-size plastic storage bag. It may be refrigerated at this point up to 40 minutes. With the storage bag open and the dough circle centered in the bag, roll the dough into a circle that almost touches the edges of the bag. Cut and discard the top sheet of the plastic bag so that the dough is lying on the bottom sheet. Flip onto the pie plate; peel the plastic off and discard. Cut the pastry so it hangs about an inch over the rim. Lightly press the overhanging pastry under (between the pastry and the pie tin). Pinch or crease the edges of the pastry in a zigzag or fluted pattern. This is not only decorative, it also acts as a wall to keep the filling in. Yield: 1 single-crust 8- to 10-inch pie shell.
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Category: Pastries
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Almond Puff
Heat oven to 350. Cut 1/2 C. butter into 1 C. flour. Sprinkle 2 tbsp. water over mixture; mix with fork. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip, 12 by 3 inches. Strips should be about 3 inches apart. In medium saucepan, heat 1/2 C. butter & 1 C. water to rolling boil. Remove from heat & quickly stir in almond extract & 1 C. flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at one time, until smooth. Divide in half; spread each half evenly over strips, covering completely. Bake about 60 minutes or until topping is crisp & brown. Cool. Frost with Confectioners' Sugar Glaze & sprinkle generously with nuts. 10 to 12 servings CONFECTIONERS' SUGAR GLAZE Mix 1 1/2 C. confectioners' sugar, 2 tbsp. butter,(softened), 1 to 1 1/2 tsp. almond extract or 1 1/2 tsp. Vanilla & 1 to 2 tbsp. warm water until smooth.
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Category: Pastries
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Apfelstrudel(Apple Strudel)
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections.
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Category: Pastries
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Apple Brown Betty
Tear toast into bite-size pieces; place in a greased 1-1/2-qt casserole. Top with apples. Combine sugars and cinnamon; sprinkle over apples. Drizzle with butter. Cover and bake at 350 for 1 hour, stirring after 30 minutes. Serve warm with cream.
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Category: Pastries
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Apple Cider Doughnuts
1. Boil apple cider in small saucepan until it is reduced to 1/4 cup, 8 to 10 minutes; cool.
2. Beat sugar with shortening until smooth. Add eggs and mix well, then add buttermilk and reduced cider. Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in another bowl. Add to liquid ingredients; mix just enough to combine.
3. Transfer dough to lightly floured board and pat to 1/2-inch thickness. Cut with 2 1/2- to 3-inch doughnut cutter; reserve doughnut holes and reroll and cut scraps.
4. Add enough oil or shortening to fill a deep pan 3 inches; heat to 375'F. Fry several doughnuts at a time, turning once or twice, until browned and cooked through, about 4 minutes. Remove to paper towels with slotted spoon.
5. For glaze, mix confectiners' sugar and cider. Dip doughnuts while warm; serve warm.
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Category: Pastries
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Apple Danish Pastries
* Use very warm water (105` to 115`) for dry yeast; use lukewarm water (80` to 90`) for compressed yeast. Sprinkle dry yeast or crumbled cake into water. Let stand a few minutes, then stir until dissolved. Pour hot milk over 1/3 cup sugar, the salt and 1/3 cup butter. Cool to lukewarm. Add the yeast mixture. Stir in the lemon extract and eggs. Add the flour gradually. Place the dough in a greased 9x13x2-inch pan. Chill for 1 to 2 hours. Turn the chilled dough out onto a floured surface. Roll into a rectangle 16x12-inches. Spread 1/3 cup butter or margarine over 2/3 of the dough. Fold the unspread portion of the dough over half the covered portion. Fold the 3rd section over the first 2.
Roll the dough to its original size, and repeat this process twice, using the remaining butter. Return the dough to the refrigerator, and chill overnight. Next day, divide the dough in half. Roll each half into a rectangle 14x9-inches. Cut into strips 14x3/4-inches. Twist and form each strip into a spiral roll. Put a few drained apple slices in center of each. Sprinkle with the cinnamon mixed with 1/2 cup sugar. Cover. Let rise in a warm place, free from draft, until doubled in bulk. Bake in preheated 375` oven for about 12 minutes. Makes about 2 dozen
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Category: Pastries
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Apple Date Strudel
Sift first 3 ingredients into bowl. Add egg and 1/4 cup butter, melted. Then add 1/2 cup ice water. Stir until blended, then knead to smooth ball on lightly floured board. Cover with towel and let rest at least 1/2 hour. Saute crumbs in 2 TB butter until lightly toasted, add nuts and set aside. Peel and core apples, cut in wedges, then in thin crosswise slices. Mix with next 4 ingredients. On lightly floured board, roll dough to a 24x16 inch rectangle. Brush with 2 TB butter, melted. Sprinkle with crumb mixture to within 1 inch of edges. Spread evenly with apple mixture. Then roll from long side as for jelly roll and seal ends. Shape in horseshoe and put seam down, on greased baking sheet. Melt 1/4 c butter and brush some on strudel. Bake in hot oven 400 about 40 minutes. Brush occasionally with remaining butter. Serve warm in slices.
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Category: Pastries
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Apple Dumplings
Sift flour, baking powder, and salt together. Cut in shortenig, add milk, and mix to a smooth dough. Turn onto floured surface and divide into 6 portions. Roll each portion large enough to cover 1 apple. Place an apple on each piece of pastry. Mix sugar and cinnamon together. Spoon some of this mixture into each core cavity. Moisten edges of pastry and bring up over the apple; seal edges. Place on greased baking sheet or in shallow pan. Bake at 350 deg F., or until apples are tender and pastry is lightly browned. Remove from baking sheet. Serve warm with milk or cream.
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Category: Pastries
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Apple Fritters
Peel and core apples. Slice crosswise into 1/2" rings, dropping slices into water acidulated with lemon juice as they are sliced.
Sift flour with cinnamon, nutmeg, and sugar. Beat egg yolk with milk. Add egg mixture to dry ingredients and beat until smooth. Beat egg white until stiff peaks form. Fold egg white into batter.
Drain apple rings and pat dry on tea towel. Heat oil or shortening to 375 degrees. Dip apple rings in batter, coating both sides. Drop rings onto hot oil, five or six at a time (one layer, not overcrowded). Fry until golden brown, turning once, about five minutes. Remove to paper towels to drain. Sprinkle with powdered sugar.
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Category: Pastries
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Pastries : Apple Fritters (Irish)
Make batter at least an hour before required, using following method. Sift together flour and salt. Make a well in the center. Add the cooled melted butter and some of the water and egg yolks. Work in the flour and beat until smooth. Add remaining water. Leave to stand. Just before using, beat the egg whites until stiff but not dry. Fold into batter mix. Peel, core and slice apples (slices about 1/4-1/2 inch thick). Dip into batter and deep fry in very hot oil (175-180C) until golden. Drain and serve dredged with sugar and sprinkled with lemon juice.
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Category: Pastries
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Apple Fritters deep Fried
In mixing bowl, combine beaten egg, milk, apple, sugar, salt, orange peel, orange juice and vanilla. Sift together the flour and baking powder; fold into the apple mixture, stir just until all flour is moistened. Drop batter by rounded teaspoon into hot oil (350 degrees). Fry until deep golden brown, about 3-4 minutes, turning once. Drain fritters thoroughly on paper towels. Roll in sugar or sift the sugar over the tops. Yield: about 40 fritters.
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Category: Pastries
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Apple or cherry doughnuts
1.Cream butter, sugar, vanilla, cinnamon and egg yolks until creamy.
2.Mix bakingpowder under flour and mix, alternating with the milk and the brandy under the butter mix.
3.Beat the egg whites until stiff and fold into dough mix.
4.Add the drained cherries or apple slices to all.
5.Heat oil in deep fryer and put tablespoons full of the dough into the very hot oil and bake until they are golden brown.
6.Drain on papertowl and sprinkle with sugar.
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Category: Pastries
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Apple Pan Dowdy
Preheat oven 350 deg F.
In bottom of buttered baking dish, sprinkle some brown sugar, nuts, and raisins. Layer in apples and remaining brown sugar. Cream butter, add sugar gradually, then add beaten egg. Sift flour, baking powder and salt. Combine creamed mix, dry ingredients and milk alternately till smooth. Pour batter over apples. Bake 35-40 minutes. Turn over on plate with apple side up. Serve with topping (whipped cream, etc.)
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Category: Pastries
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Apple Phyllo Kisses
In a small bowl, combine apples, lemon juice, cheddar cheese, and chives. Set aside. Preheat oven to 375' F. Cut each sheet of phyllo in half lengthwise and into fourths crosswise, forming 32 6 x 4-inch squares. Lay 1 square of phyllo on a sheet of waxed paper. Brush lightly with melted butter. Repeat with 2 more squares of phyllo. Place 2 tablespoons of filling in center. Bring up opposite corners of square and pinch to form a "kiss". Repeat with remaining phyllo. (You should have 8 filled pastries) Transfer to lightly buttered baking sheet. Bake for 15 to 20 minutes, or until golden brown. Serve warm.
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Category: Pastries
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Apple Pull Aparts
Combine 1 c. flour, sugar, yeast and salt. Heat milk and 2 tbl. butter to 120 degrees; add egg and blend. Add milk mixture to flour mixture and beat until smooth. Add only enough remaining flour t make a soft dough; knead until satiny. Cover, let rest 20 min. Divide dough into 32 parts; flatten each piece in palm and fill with 1/2 ts filling. Pinch edges together; roll to form a ball. Melt remaining butter; dip balls in butter. Arrange 16 filled balls in a well-greased tube pan so they just touch in a single layer. Sprinkle with half of the remaining apple filling. Add remaining balls; sprinkle with remaining filling on top. Pour any remaining butter over top. Cover; let rise for 20-30 min. Bake 375 for 35-40 min. Cool 10 min. Invert onto serving plate. Makes 10 servings Filling: Mix all ingredients together.
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Category: Pastries
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