4 tsp. baking powder2 C. fresh or individually frozen raspberries
1.Preheat the oven to 375° and grease muffin pans.***TIP – When using non-stick cooking spray on muffin tins, wipe the top surface clean before baking.***
For lab, you will use regular-sized muffin tins.Use the insulated, shiny muffin tins from the front of the room.
2.Prepare the streusel topping and set aside (recipe below).
3.Combine dry ingredients in a large bowl.
4.Combine milk butter, and egg in a small bowl.
5.Pour wet ingredients into flour mixture, and stir just enough to combine.
6.Spoon half the batter into the muffin cups.
7.Put 4 raspberries in each cup.
8.Spoon the rest of the batter over the raspberries, leaving enough room for streusel topping.
9.Sprinkle topping onto batter.
10.Bake 25 to 30 minutes, or until a toothpick comes out clean.
11.Remove from pan and cool on a rack.
Pecan Streusel Topping
½ C. chopped pecans½ cup packed brown sugar
½ C. flour¼ cup melted butter
1.Combine pecans, brown sugar and flour in a small bowl.
2.Add melted butter, and stir until it resembles crumbs.
These cookies have a low-fat secret.They’re full of beans!This recipe has been adapted from IdahoStateUniversity researchers in Pocatello.This recipe replaces 75 percent of the butter with beans and applesauce to create cookies with fewer calories and fat.
1 ½ cups old-fashioned oats
¾ cup drained and rinsed great Northern white beans
¼ cup applesauce
1 Tbsp. water
3 Tbsp. butter, softened
1 cup firmly packed light brown sugar
2 large eggs
1 tsp. pure vanilla extract
¼ tsp. butter extract
2 cups all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 ¼ cup milk chocolate chips
Decorative Piping
½ cup milk chocolate chips
1.Pre-heat oven to 375º.
2.Line baking sheets with parchment paper.You will have to borrow cookie sheets and jelly roll pans from one of the kitchens doing muffins.Remember to return the pans to the correct kitchen.
3.In blender, process oats until finely ground but not powdery.Pour the oats into a separate bowl and combine with the flour, baking powder, baking soda and salt.
4.In the blender, puree the beans, ¼ cup applesauce, 1 Tbsp. water, eggs, vanilla and butter extract.
5.In your KitchenAid mixer, cream the sugar, butter, and the above pureed mixture (scrape out your blender thoroughly) and beat well.
6.With mixer on low speed, mix in the oat and flour mixture.
7.Gradually stir in the milk chocolate chips.
8.Using the small spring-loaded cookie scoop, drop dough by spoonfuls on prepared cookie sheets.Using a wet hand, press the dough to the thickness of the chocolate chips.
9.Bake for 8-10 minutes, or until golden brown.
10.Cool slightly before putting on cooling rack.You may need to put the cookies in the freezer in the dispensary so that they will cool on time.
Decorative Piping
11.After the cookies are completely cooled, gradually melt the ½ cup milk chocolate chips in the microwave in 30 second intervals in a FREEZER zip-lock bag. The chocolate chips should NOT become warm – only to the warmth of your hand – a total of 1 minute should do it.Massage the chip with your hands between the 30 second intervals.
12.Snip a SMALL corner off (toothpick size) and pipe the melted chocolate in a zig-zag pattern on the tops of the cooled cookies.Place the decorated cookies in a cold place for the chocolate to set.
1.Combine dry ingredients in a mixing bowl and thoroughly mix them together.
2.Cut the shortening into the dry ingredients until the shortening is about the size of un-popped popcorn kernels.
3.Combine and orange juice, sugar, orange zest and beaten egg.
4.Stir the liquid ingredients into the dry ingredients.Stir until just combined.DO NOT over mix.
5.Fold the chopped nuts and the cranberries into the batter.
6.Spoon into well-greased muffin cups and bake in a preheated oven at 325° for 10-14 minutes or until golden brown.For big muffins, bake at 350˚ for 20-30 minutes.
***TIP – When using non-stick cooking spray on muffin tins, wipe the top surface clean before baking.***
7.Allow muffins to sit in the pan for about 5 minutes before removing them.
1/2 c melted butter 1 1/2 cups graham wafer crumbs 1 1/2 cups flake coconut 1 cup walnuts 1 can condensed milk (eagle grand) 1 cup chocolate chips
Combine butter and wafer crumbs and pat on bottom of 9x13 pan. Then put in layers, the coconut, walnuts, and chocolate chips. Pour the condensed milk over top. Bake at 350 for 30 minutes.
