Applesauce Donut Muffins

Total Time:

 

30 mins

Prep Time: 

10 mins

Cook Time:

 

20 mins

Yield:

 

24 servings

Dish Size:

 

Mini Muffin Pan

Ingredients

• 1 cup butter, soft
• 1 1/2 cups sugar
• 1 egg
• 1 1/2 teaspoons vanilla
• 1 1/4 cups cinnamon applesauce
• 2 cups flour
• 1/2 teaspoon baking soda
• 2 teaspoons cinnamon

Directions

1. Preheat oven to 350 degrees. 
2. Place 1/2 cup of butter and 1 cup of sugar in the bowl of a stand mixer. Beat until light and fluffy. 
3. Slowly blend in the egg, vanilla and applesauce until smooth. 
4. Add in flour, baking soda and 1 1/2 teaspoons of cinnamon. Blend until smooth. 
5. Scoop batter into a 24-cup mini muffin pan. 
6. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Set aside to cool. 
7. Melt the remaining 1/2 cup of butter in a small bowl. Set aside. 
8. In another bowl mix together the remaining 1/2 cup of sugar and 1/2 teaspoon of cinnamon. 
9. Dunk each cooled muffin in the melted butter followed by the cinnamon-sugar mixture. Arrange on a platter to serve. 

Ice Cream Bar Trifle

Ice Cream Bar Trifle

Ingredients:

• 3 (10.8-oz) packages frozen double-chocolate cake slices, cut into 1'' pieces
• 2 (6 bars) packages original Klondike® bars, cut into 6 small squares
• 8 oz dark chocolate-covered pretzels
• 12 oz caramel sauce
• 16 oz whipped topping

Directions:

1. Place the cake and Klondike bar cubes in a large baking dish and freeze until ready to assemble.
2. Gently crush the chocolate-covered pretzels into smaller pieces. (Don't over-crush, otherwise your pretzels will become dust!) Reserve 2 ounces to decorate the top of the trifle.
3. Place 1/3 of the chocolate cake squares into a large trifle dish. Then, place 1/3 of the Klondike bar cubes on top, followed by 1/3 of the crushed chocolate-covered pretzels. Drizzle 1/4 of the caramel sauce over the pretzels and top with a 1/3 of the whipped cream. Repeat this order two more times, finishing with the whipped topping.
4. Add the rest of the caramel sauce and top with the reserved crushed chocolate-covered pretzels. Freeze immediately. Before serving, let the trifle sit at room temperature for 3–4 minutes (so the cake can thaw slightly).
5. I HAVE ALSO MADE THIS IN A 9 X 13 PAN OR DISH THAT CAN BE PLACED IN FREEZER…Then just cut in squares or scoop to serve….

MY FAVORITE CAPRESE PASTA

This pasta dish is simple and fast to prepare and so Delicious....You can serve it warm or at room temperature, which makes it great for entertaining.

MY FAVORITE CAPRESE PASTA:

1 pound cavatappi pasta cooked al dente
1 1/2 pounds good delicious fresh tomatoes, cored, seeded and chopped
1/4 cup extra-virgin olive oil
3/4 cup pitted black olives, chopped
2 tablespoons capers
2 tablespoons balsamic vinegar
pinch of black pepper
pinch of oregano
1/2 pound fresh mozzarella cheese, cut into 1/2 inch pieces
1 cup fresh basil, torn by hand

Cook pasta according to directions, al dente...about 8-9 mins., drain

In a large mixing bowl, stir together the tomatoes, olive oil, olives,
capers, balsamic vinegar, and small pinch of pepper and oregano.

Add pasta to the bowl, stir gently to combine the fresh mozzarella and basil.

Place in a nice serving bowl and serve warm or at room temperature.

Easy Creamy Cheese Sauce for Pasta

Ingredients

2 tbsp butter
2 tbsp flour
1 cup milk
1 cup grated white cheddar (optional)

Directions

1. Melt two tablespoons butter in a pan.
2. When it bubbles, add 2 tablespoons flour.
3. Cook and stir about 1 minute to cook the flour.
4. When it is cooked (dont let it brown!), add 1 cup milk and stir to blend.
5. Be patient while it thickens, and continue to stir.
6. When it is thick, add 1 cup grated cheese if desired.

Microwave popcorn, no bags, no butter, no oil!!!!

I have been asked to post this again! For the popcorn lovers!!!


Microwave popcorn, no bags, no butter, no oil!!!!
It’s genius really. Simple, simple genius.
Glass bowl + ceramic plate + popcorn kernels = perfectly popped popcorn in the microwave.
No bag. No butter or oil. Nothing to throw away afterward. And even no un-popped kernels.
This is life-changing.

Take 1/4 cup of dry popcorn kernels and place in the bottom of a microwave-safe glass bowl (pyrex is a great choice). Place a microwave-safe plate on top of the bowl. Plate should be wide enough to go beyond the rim of the bowl.
Microwave for 2 minutes 45 seconds. Watch in glory as your popcorn pops perfectly into little puffs of heaven.

Baked Sweet Potato "Fries"

Enjoy these sweet potato fries year-round. These potatoes are crispy like fries, but they are better for you because they are baked.

Baked Sweet Potato Fries:

2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper

Preheat oven to 450 degrees.

Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and the turn with spatula. Bake for another 5 to 10 minutes until lightly browned.Sprinkle lightly with salt and serve hot.

Apple Kuchen

1 cup (2 sticks/226 grams) unsalted butter or 1 cup(235 ml) vegetable or melted coconut oil, more for greasing pan
1 1/3 cups (175 grams) plus 1 tablespoon sugar
1/8 teaspoon salt
2 large eggs
2 cups (270 grams) unbleached all-purpose flour
2 teaspoons baking powder
4 Gala or other flavorful apples, peeled, cored, and each cut into 8 cresecent slices, about 3 cups, divided
½ teaspoon Calvados or other apple brandy
1 teaspoon freshly grated ginger
½ teaspoon ground cinnamon or anise seeds

1. Preheat the oven to 350 degrees. Grease a 9-inch springform pan with butter or oil, and set aside. 

2. In the bowl of an electric mixer fitted with a paddle attachment, combine the remaining 8 ounces butter or oil, 1 1⁄3 cups sugar, and the salt. Mix until blended. Add the eggs and mix until smooth. Using a rubber spatula, gently fold in the flour and baking powder until thoroughly mixed. Fold in about a cup of the apples, and spread batter evenly in the pan. 

3. In a large bowl, toss the remaining apples with the Calvados or other apple brandy, ginger, and cinnamon or anise seeds. Arrange the apple slices in closely fitting concentric circles on top of the dough; you may not need all the slices. Sprinkle the remaining 1 tablespoon sugar over the apples. 

4. Bake until a toothpick inserted into the center of the cake dough comes out clean and apples are golden and tender, about 50 minutes. Serve warm or at room temperature.

Note: This cake, when it is made with vegetable oil instead of butter, is similar to the  “Jewish Apple Cake” found in many church cookbooks throughout America, and was brought to this country by Polish immigrants,