French Toast Breakfast Muffins

This is basically the same recipe that my son brought home from his FACS (Family and Consumer Sciences) class last week. FACS is the name that they use for Home Economics here in Maryland now.  The only differences are that his recipe called for two extra tablespoons of flour and 2 teaspoons of baking powder rather than 1-1/2, 3/4 cup of sugar rather than 1/2 cup and 1/4 teaspoon of salt. I don't know why his recipe calls for making only 6 muffins and this one is for 12.  I will say that the muffins I made from his school's recipe came out quite large and stuck to the muffin pan.  I'm going to recommend that you not use muffin cups and just spray the pan really well with vegetable spray instead.   I was out of milk so I used buttermilk. There were lots of variations to the recipe online.  I found several that used maple syrup or vanilla in the batter.  Some even suggest that you dip the whole muffin in the butter and then roll it into the sugar/cinnamon.  Either way, they are really yummy! 


FRENCH TOAST BREAKFAST MUFFINS
Makes 12 Muffins

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1 egg, lightly beaten

1/2 cup milk

1/3 cup butter, melted

1/4 cup white sugar

1/2 teaspoon ground cinnamon

1/3 cup butter, melted

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.

2. In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.

3. Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon. When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture.

4.  Serve warm.

Enjoy!

Butternut & Acorn Squash Soup

This recipe comes from http://www.allrecipes.com/.  The original recipe is slightly different.  I followed some of the suggestions that were posted on http://www.allrecipes.com/.  I  reduced the amount of butter, cream cheese and brown sugar.  I will repost the original suggestion that this soup would go great with crusty bread and a dollop of sour cream on top.  I served it along with a salad.  It is quite easy to make and yummy!

Butternut and Acorn Squash Soup
1 hr. 20 mins.
Servings:  8

Ingredients:

1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
2 tablespoons butter
1/4 cup chopped sweet onion
1 quart chicken broth (or vegetable broth)
1/4 cup packed brown sugar
1/2 (4 ounces) package neufchatel cheese, softened (or cream cheese)
1/4 teaspoon ground black pepper
1/4 teaspoon cinnamon (or to taste) (optional)
fresh parsley, for garnish

Directions:

• Preheat oven to 350 degrees F (175 degrees C).  Place the squash halves cut side down on a baking tray with sides.  Bake for 45 minutes or until tender.  Remove from heat, and cool slightly.  Scoop the pulp from the skins.  Discard the skins.
• Melt the butter in a skillet over medium heat, and saute the onion until tender.
• In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper and cinnamon until smooth.  This may be done in several batches.
• Transfer the soup to a pot over medium heat and cook, stirring occasionally, until heated through.  Garnish with parsley and serve warm. 

Enjoy!

Blood Orange Cake

This recipe was printed in the Baltimore Sun and was adapted by Carol Mighton Haddix from the “Booze Cakes” cookbook by Krystina Castella and Terry Lee Stone. The recipe originally called for Champagne.  I used this recipe "as is".  I did not have to change anything.  The only thing that I did not do was decorate it with orange peels.  I think it would have been cute but instead I made the icing and the cake a bit more orange than red by adding a few drops of  yellow food coloring as well as the red.  Everyone seemed to enjoy this cake but I will say that it is quite sweet.  Enjoy!


BLOOD ORANGE CAKE
Makes: 9-inch Layer cake – 12 servings


Ingredients:

3 cups flour
3 teaspoons baking powder
½ teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1-3/4 cups sugar  (reduced to 1-1/2 cup)
1 teaspoon vanilla extract
6 egg whites (3/4 cup egg substitute)
A few drops of red food coloring, optional
2 cups blood orange soda

Frosting:

2 cups blood orange soda
1-1/2 sticks (1/4 cup) unsalted butter, softened
3 ounces cream cheese, softened
4 cups confectioners’ sugar
1 teaspoon vanilla
Few drops of red food coloring, optional
Grated rind from 2 oranges or orange peel curls, optional

1. Heat oven to 350 degrees. Combine flour, baking powder and salt in a medium bowl; set aside. Beat butter and sugar in a mixing bowl with mixer until light and fluffy, 3- 5 minutes. Add vanilla. Beat in egg whites one at a time. Mix in food coloring.

2. Beat in flour mixture and soda in three alternating additions, starting and ending with flour. Pour batter into two greased and floured 9-inch pans. Bake until a knife inserted in the center comes out clean, about 35 minutes. Cool 10 minutes. Run a knife around edges to loosen cake; invert cakes onto wire rack. Cool.

3. For frosting, heat the soda in a sauce pan over medium-high heat to a boil; cook until reduced to ¼ cup, about 10 minutes. Cool completely. Beat butter and cream cheese in a bowl with a mixer, 1 minute. Gradually add confectioners’ sugar, reduced soda, vanilla and food coloring. Beat until smooth and creamy, adding more confectioners’ sugar if too thin. Place one cake layer on a cake plate; spread half of the frosting over the top. Add top layer; cover with frosting. Sprinkle top with grated orange rind or orange peel curls, if desired.

Mocha Cake with Coffee Icing

This cake was easy to make and very tasty but I will tell you that if you are planning to use the Coffee Icing Recipe below that came with the cake, you will need to double or even triple it to make enough to cover the entire cake.  I had to resort to using a premade cream cheese frosting.  It was good anyway but next time I make this cake, I will definitely double the icing!  The recipe is from the Baltimore Sun Paper. 


MOCHA CAKE WITH COFFEE ICING


SERVES 12

Ingredients:

2 cups all-purpose flour
2 cups white sugar
2/3 cup unsweetened cocoa powder
½ cup unsalted butter, melted
2 eggs
1 cup buttermilk (sour milk may be substituted)
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee
1 cup hot water


1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.

2. Combine flour, sugar, cocoa, melted butter, eggs, buttermilk or sour milk, baking powder, baking soda and salt into a mixing bowl. Dissolve instant coffee in 1 cup hot water and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.

3. Bake for 25 to 30 minutes, or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes and then turn out onto racks to cool completely before icing.



Coffee Icing

2 cups confectioners’ sugar
¼ cup butter, softened
3 to 4 tablespoons strong brewed coffee
1 teaspoon vanilla extract


Beat together confectioners’ sugar, butter, coffee and vanilla until smooth. Add more liquid or sugar as needed to reach proper consistency.

Place 1 cake layer on serving dish and frost top. Add second layer on top of first and frost top and sides with remaining frosting. If desired, drizzle some melted chocolate over top of iced cake and allow it to drip down sides.