Raspberry Muffins

Raspberry Muffins  

Ingredients 

 6 tablespoons butter, softened

 1 cup sugar 

 2 eggs 

 2-1/2 cups all-purpose flour 

 2 teaspoons baking powder 

 1/4 teaspoon baking soda 

 1 teaspoon lemon peel, grated

 1 cup lemon yogurt 

 1/4 cup milk 

 2 cups fresh raspberries* 

 Topping 

 1 cup quick-cooking oats 

 1/4 cup sugar 

 1/4 cup butter, melted 

 3 tablespoons raspberry preserves, seedless 

         

  

  

         

                             

Directions  

 1. In a large mixing bowl, cream butter and sugar until light and fluffy. 

Beat in eggs. 

 2. Combine the flour, baking powder, baking soda and lemon peel; 

add to creamed mixture alternately with yogurt and milk. Fold in raspberries. 

 3. Fill paper-lined muffin cups three-fourths full.

 4. Combine the topping ingredients; spoon over batter.

 5. Bake at 375° for 25-35 minutes or until a toothpick inserted in the 

center comes out clean.

 6. Cool for 5 minutes before removing from pans.

 * If you use frozen raspberries, use without thawing.

Whisky Cobbler

Ingredients 

2 oz /  whisky – your choice

1 bar spoon superfine white sugar

1 bar spoon Maraschino liqueur

1 bar spoon Grand Marnier or

Cointreau 

1 orange slice (optional)

         

  

  

         

                             

Directions  

 If you're including the orange slice and /or other fruits:

1. Muddle the orange in the base of the shaker.

2. Add other ingredients and shake together quickly with cracked

or crushed ice.

3. Pour contents into the glass,

adding more ice if necessary.

Garnish with lots of

seasonal fruits.

Serve with a straw.

If you're not including the

orange slice:

1. Dissolve sugar in the glass with

a dash of water.

2. Add ice and the rest of the ingredients, ending with

the whisky. Stir well until the glass is frosted.

Garnish with lots of seasonal fruit.

Serve with a straw.

Grapefruit Pineapple Smoothie

Ingredients 

 1 cup grapefruit juice

 1 cup fresh pineapple chunks

 1/2 cup partially frozen vanilla yogurt         

  

  

         

                             

Directions  

1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

How to Peel and Devein Shrimp

CrockPot Mushroom Lasagna

Ingredients

 6 oz uncooked lasagna noodles
 28 oz low-sodium spaghetti sauce
 1/3 cup water
 8 oz mushrooms, sliced
 15 oz ricotta cheese
 2 cups shredded mozzarella cheese      


       
                           
Directions

 1. Break noodles. Place half in bottom of greased crock pot.

 2. Layer half of sauce and water, half of mushrooms, half of
ricotta cheese, and half of mozzarella cheese over noodles.

 3. Repeat layers. Cover and cook on low 5 hours.

Bananas Foster

Ingredients 

1/4 cup Butter  

2/3 cup Brown sugar, dark  

3 1/2 tbs. Rum 

1 1/2 tsp.Vanilla extract 

1/2 tsp. Ground cinnamon 

3  Peeled Bananas, slice them lengthwise  

1/4 Chopped walnuts

1 pint  Vanilla ice cream       

  

  

         

                             

Directions  

1. At first take a deep and large skillet and put over for heating 

under medium heat. Add butter into it and allow it to melt completely. 

2. Now add in rum, sugar, cinnamon and vanilla. After the 

mixture starts to bubble, add walnuts and bananas into the pan.

3.Continue to cook bananas for about 2 minutes. Take it off the heat.

  

4. Serve the delicious banana dessert with vanilla ice cream.

German Chocolate Cheesecake Squares

  

Ingredients 

1 package active dry yeast

 1/2 cup warm water

 2 1/2 cups all purpose flour

 1/4 cup sugar

 1/2 teaspoon salt

 1 egg

 1/2 cup margarine, softened

 2 (8-oz) cream cheese softened 

 1 (3-oz) package cream cheese, softened

 1 cup sugar

 1/3 cup cocoa

 3 eggs

 2 teaspoons vanilla

 Coconut-Pecan Topping

 1/2 cup sugar

 1 egg

 1/2 cup evaporated milk

 1/4 cup margarine 

 2/3 cup flaked coconut

 1/2 cup chopped pecans 

 1 teaspoon vanilla        

  

  

         

                             

Directions  

 1. In large mixing bowl, dissolve yeast in warm water. Add 1 cup flour, 

1/4 cup sugar, salt, egg and margarine, stirring vigorously until smooth. 

Add enough remaining flour to make dough easy to handle.

 2. Turn onto lightly floured surface; knead until smooth and elastic, 

3 to 5 minutes. Cover; let rest 20 minutes. 

 3. Preheat oven to 350 degrees. Grease jelly roll pan. Press dough in

 bottom and up sides of pan.

 4. Beat cream cheese well. Gradually beat in sugar and cocoa until fluffy.

 Beat in 3 eggs (one at a time) and vanilla. Pour into crust.

 5. Bake until crust is golden brown and center is set, about 20-30 minutes.

 Cool. Spread with coconut-pecan topping. Refrigerate at least 1 hour or until 

chilled and firm. Cut into 2-inch squares. Keep refrigerated.

 Coconut-Pecan Topping

 1. Heat sugar, egg, milk, and margarine in saucepan over medium-low heat, 

stirring constantly until thick. Remove from heat; stir in remaining ingredients, cool.