Big and Beautiful Blueberry Muffins

Blueberry Muffins

Ingredients:

1-3/4 c. all-purpose flour
1/4 c. sugar
1 Tbsp. baking powder
1 tsp. cinnamon
3/4 teas. salt
1 egg
1 c. milk
1/4 c. melted magarine
1 c. blueberries – fresh or frozen

Method:

  1. Turn oven to 425 degrees. Grease the muffin tins well, or spray with a vegetable cooking oil.
  2. Sift together the floor, sugar, baking powder, cinnamon, and salt into a large bowl.
  3. In a smaller bowl, beat the egg, milk, and melted margarine together with a wooden spoon, then stir lightly into dry ingredients.
  4. Gently fold in the berries. (never overmix muffins)
  5. Fill the well-greased muffin tins 3/4 full.
  6. Bake at 425 degrees for 20 minutes.

 

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Zucchini Pineapple Bread

zucchini cake

 Ingredients:

3 eggs
1 c. oil
2 c. sugar
3 c. flour
3 tsp. vanilla
1 tsp. baking powder
1 tsp.baking soda
1 tsp. salt
1/2 c. raisins
3 tsp. cinnamon
1 c. chopped walnuts
1 (8 oz.) can crushed pineapple, drained
2 c. grated zucchini

Method:

Beat eggs until fluffy and add oil, sugar, vanilla and zucchini. Mix well. Add dry ingredients and mix well. Add raisins, pineapple and nuts. Blend. Bake in greased and floured Bundt pan at 325 degrees for 1 hour and 20 minutes or 2 greased and floured bread pans for 1 hour.

 

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Jamaican Bird Cake

Pineapples & Bananas

 Ingredients:

3 c. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
2 c. sugar
1 tsp. salt
1-1/2 c. cooking oil
1 (8 oz.) can crushed pineapple with juice
1-1/2 tsp. vanilla or rum
2 c. diced bananas

Method:

Measure dry ingredients together and sift. Dice bananas and add to dry ingredients along with oil, vanilla, eggs, pineapple and juice. Stir mixture to blend (do not beat). Pour into a 9-inch greased and floured angel food pan and bake in a preheated oven (325 degrees) for 1 hour and 15 minutes. Set aside to cool, do not remove from pan until cool. You may add chopped nuts and coconut to batter. This is a moist cake.

83712_large

Mary & Martha large pedestal

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Starting a Home Based Bakery Business Expert Denay Davis

So, you think you can bake? Your recipes get rave reviews! Why not start a business, right? Whoa, there are lots of things to consider and Denay Davis is joining us to share her knowledge. Be ready to take notes!

Denay is a graduate of the University of Maryland (UMUC) with a Masters in Distance Education and eLearning. She designed the popular Wake County Public School System Lifelong Learning (Raleigh, NC) course How to Operate a Home-Based Bakery: Profits from Your Kitchen, turned into a new book due out January 2011.

Her career journey has included working as a cook, food stylist, and caterer (featured in Bon Appetit magazine), culinary consultant, cooking instructor and all round food enthusiast for more than twenty five years.

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Fun & Healthy Halloween Treats w/Chef Jill Houk & Best Vegan Baking Recipes

Halloween treats that you won’t be frightened to feed to your kids! Chef Jill Houk of Centered Chef Food Studios will share fun recipes you and your family make together. www.centeredchef.com

Bonus: Cookbook author, Kris Holechek will be here to discuss The 100 Best Vegan Baking Recipes cookbook. www.nomnomnomblog.com

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Surviving Halloween—Tips and Recipes

Tips
It’s the time of year when kids (and adults) begin over-indulging on sweet treats. The holidays, starting with Halloween and going through New Year’s, are prime times to eat candy, cookies and other empty calories. How can you reduce your children’s (and your) sugar consumption without becoming a monster? Here are some tips and recipes so that everyone has a sweet Halloween without going into sugar overload.

Halloween Trick or Treating
Create a trick or treating game plan that has limits. By setting a limit for the amount of time or the area that your child can trick or treat, you are limiting his or her “haul” of goodies. Your child is unlikely to notice that you are setting limits strictly to reduce candy intake, but will just be overjoyed about trick or treating in general. Also, by setting to limits and having your child agree before you set out on your escapades, you are less likely to experience resistance when you stick to your limits.
Ensure your child takes only one treat at each home. Many families will give out more than one piece of candy. In this case, you are flirting with disaster—because your child may double or triple his booty of candy. Tell your child that one piece is sufficient. This way, your child also learns moderation. Likewise, buy less candy per year and hand out only one treat per child to set a good example.
Make sure your child has a healthy snack before going out to collect candy. Feed kids a light lunch or afternoon snack of healthy protein, produce and whole grains and he or she will be full enough to avoid snacking on candy while trick or treating. If your child becomes hungry on the way, either head back home for a healthy snack, or bring a healthy snack to eat on the road.

After Halloween
Set limits for how many pieces of candy your child can eat per day. Two to three pieces of Halloween candy is enough to satisfy most kids without adding too many calories, and is a good pace for getting rid of Halloween candy by Thanksgiving.
Create an expiration date for candy. By limiting how long candy is in your home, you can control how much your child eats, as well. My rule of thumb is Thanksgiving. By then, most children will have consumed the candy they like the best, and are down to the dregs. This way, you also avoid doubling up on treats. For example, your child will not be eating Halloween candy with pumpkin pie, chocolate Hannukah gelt or candy canes.
Keep the candy out of sight. By keeping the candy in a closet, you force a situation whereby your child must ask for it. Out of sight is often out of mind, and you may find that your child forgets about the candy one or two days.
Buy candy back. If your child has received an unusually large haul of candy, consider buying it back at the same price it would take to buy the candy from the store in the first place. This way, your child can save to money to buy games, stickers, novelty clothing or video games.
Make healthy alternatives fun and delicious. Create tasty healthy snacks like popcorn trail mix, which is chock full of vitamins and fiber, with a sweet kick. Or give regular foods Halloween-type names to make them fun and interesting. For example, to encourage your child to eat whole-grain spaghetti, call it “blood and guts” or something seasonally creepy.
Mix candy in with healthy foods. For example, melt caramels or chocolate candies and serve as a topping for strawberries and apples. Or make the banana “ice cream” and serve a scoop with one fun-sized candy bar.

Recipes >>

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Baking Kids Love w/Cindy Mushet

Cindy Mushet has been a professional pastry chef and baking teacher for over twenty years. Her recipes have appeared in publications across the country, including Bon Appétit, Fine Cooking, Country Home, the National Culinary Review, and the New York Times. Inspired by her daughter, Bella, Cindy has taught baking to many children, both in school classrooms and in summer baking camps. A fun and engaging teacher, Cindy has also taught thousands of adults nationwide. She lives in Los Angeles. We will be discussing recipes from her new cookbook, Baking Kids Love that she wrote along with Sur La Table. The cookbook is full of kid-inspired recipes such as PB& J Muffins, Brownie S’mores Bars, and Gotchya Focaccia that will fill tummies and warm hearts, while providing a fun and tasty way for families to reconnect in the kitchen.

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Cooking with Trader Joe’s – Deana Gunn shares Recipes & Tips

A cook sautees onions and peppers.

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Deana Gunn and Wona Miniati are the authors of “Cooking with All Things Trader Joe‘s,” the independent, self-published cookbook for Trader Joe’s fans which has sold over 100,000 copies to date. Their recipes use those unique TJ products to create tasty and healthy meals in minutes, using prepped ingredients and clever shortcuts. Cooking easy meals at home is more relevant than ever, as people have less time to cook and less money to spend. Trader Joe’s is still the place for great gourmet bargains and their cookbook shows you how to use them! Entertaining on a Budget (and in style!), Family meals under $10, Fancy 3-course meal for two under $20…Deana Gunn stops by The Recipe Box to share some tips and favorite recipes with you. As an added bonus, Jonni McCoy of MiserlyMoms.com will join us. Jonni is the author of the best-seller, Miserly Moms-Living Well on Less in a Tough Economy, and her cookbook, Healthy Meals for Less, was released in September of 2009. She is one of the leading experts on shopping and frugal living. You don’t want to miss what she has to say!

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FRENCH BAKE

One ~16 oz  challah loaf (brioche loaf is also ok)
2 cups whole milk
4 eggs
1 tsp cinnamon
2 tsp vanilla extract
¼ cup brown sugar
1 Tbsp Turbinado sugar for sprinkling on top

1)    Preheat oven to 350 degrees.
2)    Oil or butter a 9×13-inch glass baking pan (use an 8×8 pan if using a smaller loaf).
3)    Tear the loaf into bite sized pieces and place in pan.
4)    Whisk together the milk, eggs, cinnamon, vanilla, and brown sugar.  Pour mixture over the top of the bread.
5)    Wait a few minutes to let the liquid soak into the bread, gently tossing bread around a little to soak evenly.  Sprinkle the top with a little Turbinado sugar.
6)    Bake in oven for 35-40 minutes, uncovered.  The Bake will puff up once done.

Servings: about 9 pieces (4-6 hungry people)

Deana Gunn
www.cookingwithtraderjoes.com

How-To Start a Home-Based Cake Decorating Business

Start a Home-Based Cake Decorating Business

Has anyone ever said to you, “Your baking is so delicious, or your cakes are so beautiful…you should go into business!?” Have you ever taken a cake decorating class and thought, “How could I turn this into a career?” Maybe you’ve been to a wedding, seen and tasted the cakes or cupcakes and thought, “I can do this!” Perhaps you just enjoy working in the kitchen and want to learn how to start a real home-business.

Starting a Cake Business at home is a relatively straight-forward and inexpensive process compared to starting a commercial bakery or buying a franchise.  However, the process is still time consuming and intimidating. There are legal issues as well. Simple mistakes or trial and error cost you in time and money. Once your business is up and running you’ll begin to achieve the things you’re hoping for.

What are the legal ramifications of operating a food service business from home?
What are the best cake recipes?

How can I start with very little funds?

How can you build a portfolio of cake options to show clients when just starting out?

What kind of insurance do you need?
How do you build a tiered cake?
What is the best way to make rolled fondant, buttercream, gum paste flowers?

Where will I find customers?!

What does a contract need to stipulate ?

Download this handy guide today!

Start a Home Business Creating Wedding Cakes, recipes are included.

Healthy Heart Smart Baking with Olive Oil, Cookbook Author Micki Sannar

Olive oil from Imperia in Liguria, Italy.

Image via Wikipedia

Heart disease is a serious issue, and one of the main culprits is our diet and high cholesterol levels,” says Micki Sannar, an Instructor of Nutritional Cuisine and cookbook author with over 20 years of cooking and recipe development experience based in Highland, Utah.

Micki Sannar was determined to make healthy and wholesome family style desserts. She began experimenting by baking with olive oil instead of unhealthy fats like margarine, butter, shortening, or lard. After years of experimentation, she has created many delicious dessert recipes which can be enjoyed by everyone and anyone. Her cookbook is titled, Olive Oil Desserts- Delicious and Healthy Heart Smart Baking. www.OliveOilDesserts.com

Micki suggests the following techniques:

– Use pure olive oil when creating sweet desserts.

– Always coat or spray all baking pans with olive oil to prevent sticking, including cookie sheets.

– Keep olive oil away from light and heat to prevent it from becoming rancid. Store it in the refrigerator or freezer if you don’t use it often.

– When baking non-sweet breads and other foods, don’t be afraid to use extra virgin or virgin olive oil. It tastes fantastic and it’s very good for you.

– Try experimenting with your favorite dessert recipes. For each cup of butter, margarine, or shortening, use about 2/3 – 3/4 cup olive oil.

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Happy 60th Anniversary Duncan Hines!

Duncan Hines: Business Suit in the Kitchen

Image by melystu via Flickr

In the 1940s, Duncan Hines was a traveling salesman turned food critic, who through his books became the authority on quality food. In 1935, Duncan and his wife, Florence, compiled a list of 167 recommended establishments and sent it out as a Christmas present. He wrote: “I am passing this information on to you, hoping that it may yield enjoyment and delectation, should you find yourself in the vicinity of one of these ‘harbors of refreshment’ as you travel hither and yon.”

Ms. Marissa Butler joined me to share about the life of this extraordinary man and the museum in Bowling Green, KY that preserves his story.

For more information visit http://www.DuncanHines.com and http://www.VisitBGKY.com

 And be sure to try this award winning recipe and share it with your family & friends!

Double Apple Cake, the 2006 Duncan Hines Festival Winner 

1 Duncan Hines Butter Recipe Golden Cake Mix
2 eggs
1 cup apple butter
1/3 cup water
1 21 oz. can apple pie filling- chopped coarsely
3/4 cup caramel topping

Preheat oven to 350 degrees.  Lightly grease a 9×13 baking pan.  In medium bowl, mix cake mix, eggs, apple butter and water until moistened.  Then, mix on medium speed 2 minutes.  Pour evenly in pa.  Spoon on apple pie filling over cake batter (evenly), within one inch of edges.  Bake 45-55 minutes.  Remove from oven.  Drizzle caramel topping on hot cake.  Cut into 15-18 squares.  Serve warm with a scoop of vanilla ice cream and drizzle of additional caramel topping.  This cake is also just as good served cold.

 

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