Thursday, October 27, 2011
For the batter:
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
For the sugar coating:
Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
Tuesday, October 18, 2011
Thursday, October 6, 2011
Here is another recipe from our favorite author Marcia Lynn McClure. She shared this delicious recipe that I thought you all might like too! Yum! A great Fall recipe for my favorite time of year!! Thanks Marcia!
1 c. Sugar
3/4 c. Light Corn Syrup
1/8 t. Salt
1 Can Sweetened Condensed Milk
1/4 c. Butter
1 t. Vanilla
In a saucepan, combine sugar, corn syrup, salt and sweetened condensed milk. Cook over medium heat, stirring constantly to very, very soft ball stage (for dip). Remove from heat and stir in butter and vanilla. Serve with sliced apples.
Caramel Apples will also require:
10 Medium Apples (Washed and dried, of course.)
10 Popsicle Sticks
Begin by inserting Popsicle sticks into center of apples and set aside. Place a length of waxed paper on a cookie sheet, butter it and sprinkle with granulated sugar.
Combine sugar, corn syrup, salt and sweetened condensed milk. Cook over medium heat, stirring constantly to soft ball stage.
Remove from heat and stir in butter and vanilla. Working quickly, cover apples with caramel and place on buttered/sugared waxed paper.