French Puff Muffins

Betty Crocker Recipe (apparently, this was a recipe that they taught in home economics classes in the US in the 1970s).

YIELD: 12 muffins

INGREDIENTS

Muffin

1/3 cup butter
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg OR allspice OR cinnamon OR cardamom
1/2 cup milk
3/4 tsp vanilla extract
1/2 tsp almond extract

Topping

1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted

DIRECTIONS

Muffins

Heat oven to 350ºF. Line a 12 muffin cup pan with paper cupcake liners.

Mix butter, sugar and the egg thoroughly in a large bowl.

Stir in flour, baking powder, salt and spice alternately with milk.

Divide batter evenly among muffin cups.

Bake 20 to 25 minutes or until golden brown.

Topping

Mix sugar and the cinnamon and put in one bowl

Put melted butter in second bowl.

Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.

FREEZER INSTRUCTIONS

Make muffins without topping. Freeze in tupperware or ziplock bags (key is to wrap well so freezer smells do not yuck up your muffins). To reuse, defrost at room temperature and warm in 350 oven for 5 minutes. Then follow directions for topping as above.

NOTES: These tasted like baked pancakes. Also very eggy. Did not like and do not recommend. 😦

Cast Iron KAF Compromise Cornbread

This cornbread is a rare compromise between Southern and Northern cornbreads: it’s “just right,” as far as the amount of sugar. It’s tender and moist, with a balanced corn flavor. While delicious just as it is, this recipe can also accommodate all kinds of personal touches. Feel free to add some cheese, green onions, corn kernels, jalapeno peppers, cooked sausage, or any combination of these suggestions. The combined volume of your add-ins should be a maximum of 1 cup.

Our guarantee: This cornbread will bake up light and tender, not dry, and have a moist crumb.

INGREDIENTS:

1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 to 3/4 teaspoon salt, to taste
1 1/4 cups milk
1/2 cup unsalted butter, melted and cooled*
1 large egg

*For moister cornbread, substitute 1/4 cup vegetable oil or corn oil for 4 tablespoons (1/4 cup) of the butter.

DIRECTIONS:

Preheat the oven to 375°F. Lightly grease a 9″ square or round pan (a cast iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.

1) In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

2) Stir in any desired herbs, cheese, corn kernels, or other flavorings.

3) In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil (if you’re using it), and egg.

4) Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.

5) Spread the batter into the prepared pan, or scoop into the muffin tin.

6) Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.

7) Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.

Tips from our bakers:

Add-ins will increase the baking time by 5 minutes.

Don’t over mix: stir the batter just enough to bring it together and evenly moisten the ingredients.

If you decide to add creamed corn, decrease the milk in the recipe by 1/3 cup.

If you like a crispier crust on your cornbread, grease a cast-iron pan and place it in the oven for 10 minutes to heat. Scoop the batter into the hot pan and return it to the oven to bake as directed. Check on the cornbread after 15 minutes.

Want to make mini loaves? Use three 3 1/4″ x 5 3/4″ x 2 1/4″ mini loaf pans. Use 1/3 (1 cup) of the batter per pan. Bake in a preheated 375°F oven for 23 to 25 minutes. When done, the loaves will be golden brown on top, firm to the touch, and a tester inserted in the middle will come out clean.

Cornbread isn’t just an accompaniment to chili anymore. It can be dressed up to go with most any dish. Stir in any of these extra ingredients, or experiment with some of your own.

VARIATIONS:

Corn and Scallion
1/2 cup (2 ounces) fresh/cooked or frozen/thawed corn kernels
1/2 cup (about 1 1/2 ounces) chopped scallions (3 or 4 scallions, white and green part)

Cranberry-Walnut
1/2 cup (2 1/2 ounces) dried cranberries
1/2 cup (2 ounces) chopped walnuts

Mary Berry Three Cakes in One

Make one standard batter, flavor it three different ways to serve to company. Easy Peasy!

http://www.goodtoknow.co.uk/recipes/276440/Mary-Berry-s-three-cakes-in-one

Stupid website doesn’t print out the whole recipe on one page, so I’m putting it here.

Great time-saving idea if you have family or friends to visit: an iced chocolate cake, a lemon drizzle cake and a dozen almond buns, all made from the same basic mix!

Serves: About 12

For the basic cake mix:
6 large eggs
350g (12 oz) self-raising flour
350g (12 oz) caster sugar
350g (12 oz) softened butter
3 level tsp baking powder

1. Preheat the oven to 180ºC/Gas Mark 4.
2. Beat together all the ingredients until smooth in a large mixing bowl.
3. Divide the cake mix into two. Use one portion for the chocolate cake. Divide the remaining portion again into two. Use one portion each for the lemon drizzle loaf and one for the almond fruity buns.

CHOCOLATE CAKE

40g (1½ oz) cocoa powder
4 tbsp boiling water
Half the basic cake mix
A little icing sugar, to serve

For spreading and icing:
150ml (5fl oz) double cream
150g (5oz) plain chocolate, broken into pieces
4 tbsp apricot jam

Two 17cm (7 in) deep sandwich tins, greased and lined with non-stick baking paper.

1. Put the cocoa in a mixing bowl, and add the water a little at a time to make a stiff paste. Add to the cake mixture.
2. Turn int othe prepared tins, level the top and bake in the preheated oven for about 20-25 minutes, or until shrinking away from the sides of the tin and springy to the touch.
3. Leave to cool in the tin, then turn on to a wire rack to become completely cold before icing.
4. To make the icing, measure the cream and chocolate into a bowl and carefully melt over a pan of hot water over a low heat, or gently in the microwave for 1 minute (600w microwave). Stir until melted, then set aside to cool a little and to thicken up.
5. To ice the cake, spread the apricot jam on the top of each cake. Spread half of the ganache icing on the top of the jam on one of the cakes, then lay the other cake on top, sandwiching them together. Use the remaining ganache icing to ice the top of the cake in a swirl pattern. Dust with icing sugar to serve.

LEMON CAKE

Finely grated zest of ½ lemon
Half the remaining basic cake mix (a quarter of the original)

For the lemon crunchy icing:
50g (2 oz) granulated sugar
Juice of ½ lemon

450g (1lb) loaf tin, greased and lined

1. Add the lemon zest to the basic cake mix, and turn into the prepared tin.
2. Bake in the preheated oven for about 35 minutes, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
3. While the cake is still warm, make the topping. Mix together the sugar and lemon juice, and pour over the warm cake.
4. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.

ALMOND APRICOT MUFFINS

50g (2 oz) sultanas
50g (2 oz) dried apricots, snipped into small pieces
25g (1 oz) ground almonds
The remaining quarter of the basic cake mix
A flew flaked almonds, for the topping

A 12-hole bun tin, lined with paper cases

1. Add the sultanas, apricots and ground almonds to the cake mix and stir until well mixed.
2. Turn into the prepared paper cases and sprinkle with the flaked almonds.
3. Bake in the preheated oven for about 20 minutes, or until golden brown and springy to the touch.

Top tip:The chocolate cake will keep for 3 days in the fridge, but the icing will lose its shine. The lemon loaf and buns will also keep for 3 days. All will freeze well for up to 2 months, but uniced.

Cinnamon Sugar Muffin

Dirt Bombs
Like a cinnamon-sugar doughnut in muffin form. You’ve been warned.

Ingredients
SERVINGS: MAKES 12
Muffins
Nonstick vegetable oil spray
2¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon ground nutmeg
½ cup (1 stick) unsalted butter, room temperature
¾ cup sugar
1 large egg
1 cup whole milk

Topping And Assembly
½ cup sugar
1 teaspoon ground cinnamon
6 tablespoons (¾ stick) unsalted butter, melted

Preparation
Muffins
Preheat oven to 375°. Coat a standard 12-cup muffin pan with nonstick spray. Whisk flour, baking powder, salt, and nutmeg in a medium bowl; set aside.
Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, about 4 minutes. Beat in egg. With mixer on low speed, add dry ingredients in 3 additions alternating with milk in 2 additions, beginning and ending with dry ingredients.
Divide batter among muffin cups and bake, rotating pan halfway through, until a tester inserted into center comes out clean, 30–35 minutes. Let cool 5 minutes in pan, then transfer to a wire rack.
Topping And Assembly
Mix sugar and cinnamon in a medium bowl. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.
DO AHEAD: Muffins can be made 6 hours ahead. Keep tightly wrapped at room temperature.
Recipe by Bantam Bread Bakery, Bantam, CT

Cast Iron Corn Fingers

Rose Levy Beranbaum Recipe, published in LA Times

http://articles.latimes.com/1991-10-10/food/fo-26_1_corn-fingers

CORN FINGERS (Adapted from Campton Place)

1/2 cup yellow cornmeal

1/2 cup flour

2 tablespoons plus 2 teaspoons sugar

1 1/4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon crushed hot red pepper

1/4 cup unsalted butter, melted

1/3 cup whipping cream

1/3 cup milk

1 large egg, separated

1 cup cooked corn kernels, cut off cob

DIRECTIONS

About 5 to 10 minutes before batter is ready, preheat at 425 degrees 2 cast-iron corn finger molds, sprayed with non-stick spray or lightly greased.

Stir together cornmeal, flour, sugar, baking powder, salt and crushed hot pepper in medium bowl. Lightly whisk together butter, cream, milk, egg yolk and corn kernels in separate bowl.

Beat egg white in small bowl until soft peaks form when beater is lifted slowly. Stir egg yolk mixture into flour mixture just until moistened. Lumps should still remain. Fold in egg white just until incorporated.

Spoon or pipe batter into molds until almost full. Use small metal spatula or back of teaspoon to smooth, if necessary. Bake at 425 degrees 15 minutes or until tops are golden brown. Invert onto rack to cool. Serve warm or at room temperature.

Corn fingers freeze well for several weeks. Wrap each airtight in plastic wrap and place in heavy-duty freezer bags. To reheat from frozen, bake at 400 degrees 7 minutes. Makes 12 to 13 corn fingers.

NOTES (4/28/15): Delicious. Moist. Not too sweet. Amazing.  Baked in a 6 cup muffin pan (not nonstick) but each cup only half filled. Turned out well.

Next time: Maybe add some more sweetness, like maple syrup. And jalapenos instead of crushed red pepper.

Rye Maple Cornbread

Rye Maple Cornbread

Makes 48 muffins

Ingredients:

1 c cornmeal
1 stick melted butter
3 eggs
3/4 all purpose flour
1/4 c rye flour
1/4 c bread flour
1/2 c maple syrup
1 minced jalapeno
4 corns on the cob, sliced off the cob
1 tsp baking powder
1/4 c milk
1/2 tsp salt

Directions:

1. Mix all the above ingredients.
2. Let sit 15 minutes.
3. Pour into muffin cups.  I used silicon cups so I wouldn’t have to use extra butter or oil.
4. Bake at 375 degrees for 20 min.
5. Enjoy!