Today we made Prune Choc Chip Muffins!
3C flour, 3t baking powder, 2T sugar, 1 egg, 1 1/4C skim milk, 4T butter, melted, 2/3C firmly packed, coarsely chopped prunes, 1C chocolate chips
Preheat oven to 350F. Sift together flour and baking powder. In separate bowl, mix milk, egg and cooled butter.
Stir in sugar.
Make a well in the dry ingredients and stir in wet until almost blended.
Mix in prunes and chocolate chips just until blended.
Turn into greased, lined or nonstick muffin tin.
Bake 20-25 minutes or until lightly browned.
Today we made Frozen Banana Mango Pie!
14oz sweetened condensed milk, 1 medium mango, peeled and chopped, 2 medium bananas, mashed, 1/4C skim milk, 1T ground cinnamon, 1 graham cracker pie shell
Stir in cinnamon.
Puree mango in blender. Mix with bananas.
Add to milk mixture. Turn into pie shell.
Freeze until of desired consistency.
Today we made Fig Walnut Bread!
14 oz sweetened condensed milk, 3 eggs, 2 1/4t dry yeast, 1/4C water, 3T butter, melted, 4-5C flour, 1C each of chopped dried figs and walnuts, in 1″ and 1/2″ pieces, respectively
Pour warm water (105 to 115 degrees Fahrenheit) on yeast in a large bowl. Stir until yeast is dissolved.
Add 2C flour.
In separate bowl, beat milk with eggs.
Work in egg mixture.
Add 1C more flour.
Mix in melted butter.
Add enough flour to form a dough.
Place in a greased receptacle that is double in area, the size of the dough.
Turn over once. Cover with plastic wrap. Refrigerate overnight. Punch down dough. Place on floured surface. Knead a couple of minutes.
Divide dough in half. Roll out to rectangle that is 1/2″ thick. Cover with fig and walnut pieces.
Roll it up and seal the edges.
Place in greased loaf pan. Repeat with remaining dough. Cover each pan with plastic wrap. Let rise 1 hour. Preheat oven to 350F. Remove plastic wrap. Bake loaves 20-25 minutes or until golden brown.
Today we made Brown Sugar Loaf with Strawberry Icing!
1C milk, 1C brown sugar, 4T butter, 3C flour, 1T cinnamon, 2t baking powder, 2 eggs, 1T almond extract
Icing: 4 1/4C powdered sugar, 16 oz fresh strawberries, rinsed, hulled and sliced
Preheat oven to 350F. Sift together dry ingredients. In separate bowl, cream butter with brown sugar.
Stir in eggs.
Mix in extract. Blend well.
Add dry ingredients to wet alternately with milk, until just blended, beginning and ending with dry.
Turn into greased 11″X 13″ pan.
Bake 40 minutes or until lightly browned. Cool completely. For icing, push strawberries through fine mesh sieve.
Sift powdered sugar into puree. Stir until barely pourable.
Cut cake in half horizontally with serrated knife. Spread 2/3 of icing on one half, cut side up.
Top with other cake half.
Spread remaining icing on top.