Blackberry Muffins

Blackberry Muffin Recipe

• 1 sticks butter or margarine, melted (1/2 cup)
• 1 cup whole milk
• 2 large eggs
• 2 teaspoons vanilla or 1 teaspoon strawberry extract
• 1 cup sugar
• 3 cups all purpose flour
• 1 1/2 Tablespoons baking powder
• 1/2 teaspoon nutmeg, ground
• 1/2 teaspoon salt
• 3 cups fresh or frozen blackberries

Brown Sugar Streusel Topping Recipe

• 1/3 cup brown sugar
• 1/3 cup flour
• 2 Tbsp butter, softened
• 1/2 tsp nutmeg or cinnamon to taste

How To Bake Blackberry Muffins

1. Preheat oven to 350 degrees F.
2. Spray non-stick muffins pans or use paper cupcake liners.
3. In a large bowl, combine flour, baking powder, nutmeg and salt. Set aside.
4. Mix all streusel topping ingredients together in a small bowl and set aside.
5. Melt butter and set aside to cool slightly.
6. Whisk together milk, eggs and vanilla or strawberry extract in a large mixing bowl.
7. Add sugar to the milk mixture and beat or whisk well.
8. Add melted butter and mix again.
9. With a plastic spatula or wooden spoon, fold dry ingredients into wet ingredients and mix only until moistened and blended. Do not over mix batter.
10. Fold fresh or frozen blackberries into batter.
11. Scoop muffin batter 3/4 full into prepared pans.
12. Sprinkle a little streusel topping on each muffin top.
13. Bake at 350 degrees for approximately 25-30 minutes or until muffin tops spring back when touched.
14. Wait 5 minutes until the muffins can be handled, then carefully remove to a wire cooling rack.
15. Let blackberry muffins cool completely before storing in air tight containers. Freeze muffins for up to 3 months.
16. Makes 15 regular size muffins. Recipe can be doubled with good success.

Read more at Suite101: Blackberry Muffin Recipe with Fresh Blackberries: Recipes for Quick & Easy Blackberry Muffins and Streusel Topping http://breads-muffins.suite101.com/article.cfm/blackberry_muffin_recipe_with_fresh_blackberries#ixzz0rKjIEKC7

Blackberry and Oatmeal breakfast cake

Blackberry & Oatmeal Breakfast Cake
Recipe by Food Blogga. Serves 6-8.
Ingredients:
½ cup whole wheat flour
½ cup all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup brown sugar
½ cup granulated sugar
2 eggs
1 ½ teaspoons pure vanilla extract
1 cup buttermilk
3 tablespoons canola oil
1 cup rolled oats
¾ cup fresh blackberries (cut in half if very large)
¼ cup chopped macadamia nuts
3 tablespoons chopped macadamia nuts, for topping
3 tablespoon rolled oats, for topping
Method:
1. Place rack in centre of oven and preheat to 180’C.
2. Grease an 8 inch square pan.
3. In a medium bowl, sift the flours.
4. Add baking powder, baking soda, salt, cinnamon and nutmeg.
5. In a separate large bowl, beat the sugars and eggs at medium speed until light.
6. Beat in the vanilla, buttermilk and oil.
7. Reduce speed to low and add dry ingredients, including the oats.
8. Beat until just incorporated and the flour is combined.
9. Using a rubber spatula, fold in the blackberries and cashews until well blended.
10. Pour the batter into the pan and gently shake it to even it out.
11. Sprinkle the chopped cashews and oats evenly over the top of the cake and lightly coat with cooking spray.
12. Bake for 45 - 55 minutes, or until the cake is golden brown and a cake tester inserted deep into the centre comes out clean.
13. Transfer the cake to a rack and cool for 10 minutes.
14. Unmold the cake and place on a rack and allow to set for at least 15 minutes before slicing. Serve with double cream.

Pioneer woman cinnamon rolls

Ingredients

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• Plenty Of Melted Butter
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon
• _____
• MAPLE FROSTING:
• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• ½ cups Milk
• ¼ cups Melted Butter
• ¼ cups Brewed Coffee
• ⅛ teaspoons Salt

Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.

ham and potato bake

from marthastewart.com

Serves 10

• Butter, for pan
• 6 large eggs
• 1 1/2 cups heavy cream
• 2 teaspoons coarse salt
• 1/2 teaspoon ground pepper
• 2 baking potatoes (about 1 1/4 pounds), peeled
• 10 ounces sugar-baked ham, thinly sliced (less than 1/4 inch thick)
• 1 package (10 ounces) frozen broccoli, thawed and squeezed dry with paper towels
• 1/2 cup grated cheddar cheese (2 ounces)

Directions

1. Preheat oven to 350 degrees. Butter a 9-inch-round cake pan (at least 2 inches deep). Line bottom of pan with a parchment-paper round.
2. In a large bowl, whisk together eggs and cream; season with salt and pepper. Thinly slice potatoes (less than 1/4 inch thick); drop into egg mixture.
3. Lifting potatoes out of egg mixture, arrange half the potatoes in pan. Layer with ham, broccoli, cheese, and remaining potatoes. Pour egg mixture over top. Press down firmly so that potatoes are fully submerged in egg mixture.
4. Cover with foil; bake until potatoes are tender, about 1 hour. Uncover; continue baking until golden and set, 30 to 45 minutes more.
5. Cool 15 to 20 minutes in pan. Run a knife around edge, and carefully invert onto a plate. Peel off parchment. Reinvert, top side up. Slice with a serrated knife.