Today we made Blueberry Oatmeal Choc Chip Muffins!
2C flour, 3t baking powder, 3T butter, melted, 1C chocolate chips, 3/4C sugar, 1T cinnamon, 1C quick oats, 2 eggs, 1/4C milk, 12 oz blueberry pie filling
Sift together dry ingredients except for oatmeal. Stir in oatmeal.
In separate bowl, beat eggs with pie filling.
Stir in melted butter.
Make a well in the dry ingredients. Add wet and stir a little.
Stir in milk until almost blended.
Fold in chocolate chips until just fully blended.
Turn into lined, greased or nonstick muffin tin.
Bake 12-15 minutes or until lightly browned.
Today we made Mango Frozen Yogurt!
1 medium mango, pureed, 16 oz nonfat plain yogurt, 1/2C sugar
Make yogurt cheese: Put yogurt in fine-mesh sieve over bowl covered with plastic wrap. Chill overnight. Stir together yogurt and puree with rubber spatula.
Stir in sugar.
Blend well with whisk.
Freeze until of desired consistency.
Today we made Squash Scones!
3/4C milk, 1 2/3C flour, 1/4t salt, 1/2C sugar, 1/2t baking powder, 1T cinnamon, 4T butter, 1C mashed, steamed butternut squash
Preheat oven to 375F. Stir together dry ingredients.
Cut in butter. Mixture should still be somewhat powdery. Stir in milk until almost blended.
Stir in squash until just blended.
Spoon by T onto greased cookie sheets.
Bake 15-20 minutes or until browned on the bottom.
Today we made Strawberry Meringue Cookies!
4 egg whites, 5 large strawberries, hulled, 1 1/2C powdered sugar
Preheat oven to 250F. Beat whites until soft peaks form.
Gradually beat in sugar until glossy peaks form, about 7-10 minutes.
In blender, chop strawberries into 1/4″ pieces. Push chopped strawberries through fine mesh sieve. Fold strawberry liquid into meringue.
Then fold in the strawberry flesh.
Drop by T onto foil lined cookie sheets.
Bake 1/2 hour. Turn off oven. Let cookies sit in oven 2 1/2 – 3 hours more until dry and crisp.
Today we made Apple Nut Choc Chip Cake!
1/2C butter, 1C sugar, 1C flour, 3/4t baking soda, 1T cinnamon, 2 eggs, 1 extra large Granny Smith apple, chopped into 1/2″ pieces; 1/3C coarsely chopped cashews, walnuts and roasted lightly salted almonds; 1C chocolate chips
Preheat oven to 350F. Cream butter with sugar.
Add eggs to butter mixture. Blend well.
In separate bowl, sift flour, baking soda and cinnamon. Make a well in these dry ingredients and stir in wet until mostly blended.
Fold in apples.
Stir in nuts and chips.
Turn into greased 9″ round cake pan.
Bake 45-50 minutes or until knife inserted in center of cake emerges clean.
Today we made Blackberry Ices!
12 oz fresh blackberries, 2T half and half, 1C powdered sugar
Rinse, drain and dry berries thoroughly. Push through fine mesh sieve. Discard seeds or use for another recipe.
Mix puree with half and half and sugar. Blend well.
Freeze until of desired consistency.
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.