Florence's Peach Muffins

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 cup whole wheat flour
• 1 cup wheat bran, toasted
• 1 cup oats
• 1 teaspoon cinnamon, ground
• 1 teaspoon ginger, ground
• 1 teaspoon nutmeg, ground
• 2 1/2 teaspoons baking powder
• 3/4 cup nuts, chopped (walnuts or pecans)
• 3 tablespoons safflower oil
• 2/3 cup honey
• 2 eggs
• 1 1/2 cups peaches, diced (fresh or frozen or canned and drained)
• 1/2 cup apple juice

Recipe

• 1 combine all the dry ingredients, including nuts, in a mixing bowl.
• 2 combine all wet ingredients, including peaches, in another bowl.
• 3 using a rubber spatula, fold the wet mixture into the dry mixture.
• 4 do not overmix, the batter should be wet and sticky, but should hold its form when mounded in a muffin tin.
• 5 spoon batter into buttered muffin cup, close to the top.
• 6 bake at 325 degrees for 25 to 30minutes.
• 7 cool slightly before serving.
• 8 makes about 14 muffins.

Congo Cake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 1/2 cups flour
• 1 (1 lb) box light brown sugar
• 1/2 cup butter
• 3 eggs
• 1 1/2 cups chocolate chips
• 1 cup chopped walnuts

Recipe

• 1 combine flour, sugar and butter.
• 2 add eggs and stir till blended; add chocolate chips and walnuts.
• 3 pour into a 13x9 pan that has been sprayed with cooking spray such as pam.
• 4 bake at 350 for 25 to 30 minutes.

Low Fat Secret Ingredient Banana Bread

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 2 medium ripe bananas
• 1/2 lb soft tofu, drained
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1 cup unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 spray a 8.5 x 4.5 x 2" loaf pan with cooking spray.
• 3 line pan with foil, letting edges overhang, and spray foil with cooking spray.
• 4 blend or beat the tofu and bananas together in a food processor or mixer until smooth.
• 5 scrape down the sides.
• 6 add sugar and vanilla.
• 7 process until fully blended.
• 8 in a medium bowl, mix together flours, baking powder, baking soda, and salt.
• 9 add flour mixture to the banana mixture and beat or pulse in a food processor just until smooth.
• 10 by hand, fold in walnuts, if using.
• 11 spread batter into prepared pan.
• 12 bake for 30-35 minutes until lightly browned, springy to the touch, and a toothpick inserted into the center comes out clean.
• 13 cool in pan on a wire rack for 30 minutes.
• 14 remove from pan.
• 15 peel off the foil and let the cake fully cool on the wire rack.
• 16 enjoy!

Gubana

Total Time: 4 hrs Preparation Time: 4 hrs

Ingredients

• 1/4 lb unsalted butter
• 1/4 cup milk
• 3 tablespoons milk
• 1/2 cup sugar
• 2 tablespoons sugar
• 3 (8 ounce) packages dry yeast
• 1/2 cup water, at 105 to 115 degrees f
• 1 1/4 tablespoons salt
• 2 1/2 teaspoons vanilla
• 2 lemons, grated zest only
• 4 3/4 cups flour
• 3 eggs
• 1 egg
• 2 teaspoons water
• 1 egg
• 1/2 cup coarse sugar
• 1 cup hazelnuts (etc) or 1 cup pine nuts (etc) or 1 cup walnuts (etc)
• 1 cup raisins, dark and light
• 1 cup almonds
• 1/2 cup breadcrumbs
• 1 1/2 tablespoons unsweetened cocoa powder
• 5 1/2 ounces unsweetened dried fruit, any combination
• 1/2 cup apricot jam
• 2/3 cup marsala or 2/3 cup grappa or 2/3 cup amaretto or 2/3 cup rum
• 1 teaspoon cinnamon
• 3 tablespoons sugar
• 1/2 cup candied orange peel
• 1 egg, slightly beaten

Recipe

• 1 for gubana dough:.
• 2 in small pan, melt butter with 1/4 c and 3 t milk and 1/2 c and 2 t sugar. heat to 120 f and set aside to cool.
• 3 in large bowl combine yeast and warm water (105 to 115 f) and let this stand for 5 minutes. combine yeast/water mixture with warm milk mixture, salt, vanilla, lemon peel, 3 c of the flour. add the 3 eggs, beating after each addition. gradually blend in additional 1 3/4 c flour to the mixture.
• 4 knead dough for about 10 minutes. turn dough over in a greased bowl, cover and let rise in a warm place until it doubles, about 1 1/2 hours to 2 hours.
• 5 grease two 2-3 quart baking containers - 8" diameter round aluminum pans with 3" sides.
• 6 punch dough down and divide in half. roll each piece to an approximately 18" x 12" rectangle. spread half of the gubana filling on each rectangle to within about 2" of each side of the dough. combine 1 egg and 2 tsp water and brush the edges with the egg and water mixture.
• 7 starting with a long edge, roll up each rectangle, pinching the ends to keep the filling inside. shape each one into a spiral , much like a snail shell and carefully place it the prepared pan. cover and let rise until almost doubled - 45 minutes.
• 8 brush top of spirals with beaten egg and poke some holes into the tops. sprinkle with coarse sugar - about 1/4 c each with bread.
• 9 bake at 350 f for 25 minutes, then reduce heat to 325 f and bake 25 minutes more until golden. if browning too quickly, reduce time or heat.
• 10 unmold and cool on rack.
• 11 for gubana filling:.
• 12 toast the nuts in 350 f oven for 10 minutes. put raisins in large bowl. put dried fruit and orange peel in freezer for 10 to 15 minutes to harden.
• 13 combine crumbs, cinnamon, cocoa, sugar in small bowl.
• 14 divide nuts and crumb mixture in half and using food processor, chop nuts and the crumb mixture. repeat with remaining nuts and crumb mixture. add to raisins. mix in jam, beaten egg, and liquor.

Karen's Pineapple Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 15
• 2 cups flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs, beaten to blend
• 1 teaspoon vanilla extract
• 1 cup chopped toasted pecans or 1 cup walnuts
• 1 (20 ounce) can crushed pineapple, with it's juice
• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• chopped nuts

Recipe

• 1 preheat oven to 350 degrees. in a large bowl, gently mix all cake ingrediants together by hand. pour into an ungreased 13" x 9" x 2" baking pan. bake 30-40 minutes, until top springs back when lightly touched and a toothpick inserted in the center comes out clean. cool on rack.
• 2 for frosting, beat together cream cheese and butter until smooth. gradually blend in confectioner's sugar and vanilla. beat until fluffy. spread on cool cake. arrange nuts on top to suit you fancy.

Mini Chocolate-raspberry Nut Cups

Total Time: 15 mins Preparation Time: 14 mins Cook Time: 1 min

Ingredients

• 6 tablespoons chocolate chips (dark chocolate and semi-sweet work best)
• 3 tablespoons raspberry preserves
• 2 tablespoons walnuts, finely chopped
• 12 raspberries (optional, for garnish)
• chocolate shavings (optional, for garnish)

Recipe

• 1 place chocolate chips in a glass bowl (i used a 1-cup glass measuring cup) for 45 seconds on high power in microwave oven. add raspberry preserves and chopped nuts, and stir well. if chocolate is not completely melted, return bowl to microwave and continue to heat on high at 15-second intervals, stirring each time, until chocolate is completely melted.
• 2 spoon about 1 teaspoon of the melted chocolate mixture into 12 foil-lined candy cups, filled about ¾ full. refrigerate for 10 minutes to allow the individual desserts to "set".
• 3 optional: garnish each with a fresh raspberry or fresh chocolate shavings for added appeal.

Hot Nuts

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 15
• 1 cup pecans (raw)
• 1 cup walnuts (raw)
• 1 cup cashews (raw)
• 1 cup almonds (raw)
• pam cooking spray
• 1 -2 teaspoon salt
• 2 -3 teaspoons chili powder
• 1 -2 teaspoon cayenne

Recipe

• 1 add raw nuts in a shallow aluminum disposable pan.
• 2 spray with pam to coat.
• 3 season with salt and spices to taste.
• 4 smoke in smoker or use indirect heat method on a grill with a cover (webber is best). cook at 225 degrees for about an hour. i prefer mesquite, but hickory or pecan would be good choices too.
• 5 let cool then serve up.