Today we made Cherry Choc Chip Muffins!
3t baking powder, 2C flour, 2 eggs, 21 oz cherry pie filling, 1C chocolate chips, 4T butter, melted; 1/4C skim milk
Preheat oven to 350F. Sift together dry ingredients. In separate bowl, beat eggs with pie filling.
Stir in melted butter. Blend well.
Make a well in the dry ingredients.
Stir in wet until almost blended.
Stir in milk.
Fold in chocolate chips until just blended.
Spoon into lined, greased or nonstick muffin tin. Bake 20-25 minutes or until golden. Makes 16-18 muffins.
Today we made Multi-Flavor Candy Bars!
Crust: 2/3C brown sugar, 1C butter, 2 1/2C flour
Filling: 14 oz sweetened condensed milk, 1C creamy peanut butter, 2C chocolate chips, 1 egg, 3C mini marshmallows
Preheat oven to 325. Blend together crust ingredients.
Press into large greased casserole dish.
Bake 20 minutes or until light golden on the edges. Increase oven temperature to 350F. Mix sweetened condensed milk, peanut butter and egg. Blend well.
Spread evenly onto crust.
Sprinkle on chocolate chips.
Sprinkle on mini marshmallows.
Bake 10 minutes. Cool.
Chill before cutting.
Today we made Cream Cheese Scones!
2C flour, 1T baking powder, 8 oz fat-free cream cheese, 1 egg, 1/3C fruit juice – like peach, apricot or mango, 3T sugar
Preheat oven to 350F. Mix cream cheese with sugar.
Stir in juice.
Beat in egg. In separate bowl, sift flour and baking powder. Make a well in this mixture.
Stir in wet ingredients until a sticky dough forms. Drop by T onto greased cookie sheets.
Bake 8-10 minutes or until lightly browned.
Today we made Pistachio Cookies!
1/3C whole pistachios with shells removed, chopped coarsely; 1 egg, 1 1/2C flour, 1/2C honey, 1T lemon juice, 1/2t baking soda, 1/4C sugar
Beat honey, butter and sugar. Batter will curdle.
Stir in egg. Blend well.
In separate bowl, sift flour and soda. Stir into wet ingredients alternately with lemon juice, beginning and ending with dry, until just blended.
Stir in pistachios. Chill batter 30 minutes.
Preheat oven to 350F. Drop by T onto greased cookie sheets.
Bake 8-10 minutes or until golden brown. Cool 5 minutes. Remove from cookie sheets.