Recipes

Butter Trio

Butter Trio

Deel op Facebook Print Recipe

Ingredients

RASPBERRY-JALAPEÑO BUTTER

  • ½ cup butter softened
  • 1½ teaspoons finely chopped seeded jalapeño chile about 1 small
  • 1 teaspoon cider vinegar
  • ⅛ to ½ teaspoon ground red pepper cayenne
  • ¼ cup fresh raspberries mashed

APRICOT-CURRY BUTTER

  • ½ cup butter softened
  • 2 tablespoons finely chopped dried apricots
  • 1 teaspoon curry powder
  • 1½ teaspoons honey

CHOCOLATE-HAZELNUT BUTTER

  • ½ cup butter softened
  • 2 tablespoons hazelnut spread with cocoa
  • 1 tablespoon finely chopped hazelnuts filberts, toasted
  • 1 tablespoon miniature semisweet chocolate chips

Instructions

  • In small bowl, mix ½ cup butter, the chile, vinegar and red pepper until well blended.
  • Fold in raspberries.
  • In two separate small bowls, mix Apricot-Curry Butter ingredients and Chocolate-Hazelnut Butter ingredients until well blended.
  • Spoon butters into serving dishes; cover with plastic wrap.
  • Refrigerate at least 2 hours to blend flavors.
  • Remove from refrigerator about 30 minutes before serving to soften.

Notes & Wine Advice

Make-Ahead Magic

These elegant butters can be prepared and refrigerated up to 2 days before serving.

Festive Touch

Make logs of butter to slice and serve or to give as gifts. Form small log shape of butter on plastic wrap. Tuck plastic wrap tightly around log and roll gently to make a smooth shape. Refrigerate as directed. To serve, unwrap and slice while cold; arrange slices on serving plate.
For a special added touch, roll each log in a coating before wrapping. For Raspberry-Jalapeño Butter, use 2 tablespoons chopped fresh cilantro. For Apricot-Curry Butter, use 2 tablespoons chopped fresh parsley. For Chocolate-Hazelnut Butter, use an additional 2 tablespoons finely chopped hazelnuts or chocolate chips.

Kitchen Secrets

To toast hazelnuts, sprinkle in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring occasionally until nuts begin to brown, then stirring constantly until nuts are light brown.
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Course; Side Dish

Buttermilk-Herb Biscuits

Buttermilk-Herb Biscuits

Couverts12
Deel op Facebook Print Recipe

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1½ teaspoons dried herb leaves rosemary, basil or thyme or Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ⅓ cup shortening
  • 1 cup buttermilk
  • 1 tablespoon butter melted

Instructions

  • Heat oven to 400°F.
  • In medium bowl, mix flour, baking powder, herb, salt and baking soda.
  • Cut in shortening, using pastry blender or fork, until mixture looks like fine crumbs.
  • Stir in buttermilk until dough leaves side of bowl (dough will be soft and sticky).
  • On lightly floured surface, lightly knead dough 10 times.
  • Roll or pat dough about 1 inch thick.
  • Cut with floured 2-inch biscuit cutter.
  • On ungreased cookie sheet, place biscuits about 1 inch apart.
  • Brush with melted butter.
  • Bake 14 to 16 minutes or until golden brown.
  • Immediately remove from cookie sheet.
  • Serve warm.

Notes & Wine Advice

Kitchen Secrets
Push the biscuit cutter straight down into the dough, trying not to twist as you cut, and cut biscuits as close together as possible. You can lightly press—but don’t knead—leftover dough scraps together to cut out a few more biscuits. They may be slightly uneven, but they’ll taste just as good!

Nutrition values

Calories: 150 kcal
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Course; Coockies / Biscuit

Cheddar-Chile Cornbread Scones

Cheddar-Chile Cornbread Scones

Couverts8 scones
Deel op Facebook Print Recipe

Ingredients

  • 1¼ cups white whole wheat or all-purpose flour
  • 1 cup cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup cold butter
  • ¼ cup milk
  • 1 egg beaten
  • ¾ cup shredded Cheddar cheese 3 oz
  • 1 can 4.5 oz chopped green chiles, undrained
  • ⅔ cup crumbled crisply cooked bacon if desired
  • Honey if desired

Instructions

  • Heat oven to 425°F.
  • Grease cookie sheet with shortening or cooking spray.
  • In large bowl, mix flour, cornmeal, sugar, baking powder and salt.
  • Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
  • Stir in milk, egg, cheese, chiles and bacon.
  • On lightly floured surface, knead dough lightly 10 times.
  • On cookie sheet, roll or pat dough into 8-inch round.
  • Cut into 8 wedges, but do not separate.
  • Bake 18 to 23 minutes or until golden brown.
  • Immediately remove from cookie sheet to cooling rack; carefully separate wedges.
  • Serve warm with honey.

Notes & Wine Advice

Festive Touch
These south-of-the-border scones are a perfect choice when you are looking to break free from traditional rolls at your holiday table. They would also be a big hit as part of a breakfast buffet.

Nutrition values

Calories: 347 kcal
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Course; Bread / Cheese

Mocha Muffins

Mocha Muffins

Couverts12 muffins
Deel op Facebook Print Recipe

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened baking cocoa
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup packed brown sugar
  • 1 cup milk
  • ⅓ cup vegetable oil
  • 1 tablespoon instant coffee granules or crystals
  • 1 egg
  • 1 cup semisweet chocolate chunks or chips about 6 oz
  • 2 teaspoons instant espresso coffee powder or granules
  • 1 container 1 lb chocolate creamy ready-to-spread frosting

Instructions

  • Heat oven to 400°F.
  • Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup.
  • In medium bowl, mix flour, cocoa, baking powder and salt.
  • In large bowl, beat brown sugar, milk, oil, 1 tablespoon coffee granules and the egg with fork or whisk.
  • Stir in flour mixture just until flour is moistened.
  • Fold in chocolate chunks.
  • Divide batter evenly among muffin cups.
  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
  • Immediately remove from pan to cooling rack.
  • Spoon frosting into a small microwavable bowl; stir 2 teaspoons espresso powder into frosting.
  • Heat on High 10 seconds or until frosting can be stirred to drizzling consistency.
  • Drizzle over warm muffins.
  • Serve warm or cool.

Nutrition values

Calories: 410 kcal
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Course; Cupcakes-Brownies

Caramel-Spice French Breakfast Muffins

Caramel-Spice French Breakfast Muffins

Couverts18 muffins
Deel op Facebook Print Recipe

Ingredients

MUFFINS

  • ½ cup butter softened
  • ½ cup sugar
  • ½ cup caramel topping or caramel apple dip
  • 2 eggs
  • ¾ cup milk
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

TOPPING

  • ¾ cup butter
  • ¾ cup sugar
  • 1½ teaspoons pumpkin pie spice
  • Caramel topping or caramel apple dip if desired

Instructions

  • Heat oven to 375°F.
  • Spray 18 regular-size muffin cups with cooking spray.
  • In large bowl, beat ½ cup butter, ½ cup sugar, ½ cup caramel topping, the eggs and milk with electric mixer on low speed (mixture will appear curdled).
  • Stir in flour, baking powder, salt, cinnamon and nutmeg just until moistened.
  • Divide batter evenly among muffin cups, filling each two-thirds full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • Cool 5 minutes.
  • Meanwhile, in medium microwavable bowl, microwave ¾ cup butter on High until melted.
  • In small bowl, mix ¾ cup sugar and the pumpkin pie spice.
  • Remove muffins from pan.
  • Roll in melted butter, then in sugar mixture.
  • Drizzle with caramel topping.
  • Serve warm.

Nutrition values

Calories: 260 kcal
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Course; Breakfast / Cupcakes-Brownies
Cuisine; European / French

Spiced Blueberry Muffins

Spiced Blueberry Muffins

Couverts12 muffins
Deel op Facebook Print Recipe

Ingredients

  • 2 cups Original Bisquick mix
  • ⅔ cup milk
  • ¼ cup butter melted
  • 1 egg
  • ⅓ cup sugar
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¾ cup fresh or frozen do not thaw blueberries

Instructions

  • Heat oven to 400°F.
  • Place paper baking cup in each of 12 regular-size muffin cups.
  • In large bowl, mix all ingredients except blueberries.
  • Gently fold in blueberries.
  • Divide batter evenly among muffin cups, using slightly less than ¼ cup for each.
  • Bake 17 to 20 minutes or until golden brown and toothpick inserted in center comes out clean.
  • Immediately remove from pan to cooling rack.
  • Serve warm or cool.

Notes & Wine Advice

Make-Ahead Magic

Muffins can be baked up to a month in advance. Freeze cooled muffins in resealable freezer plastic bags. To reheat, remove muffins from bag and wrap in foil. Bake at 350°F for 15 to 20 minutes or until warm.

Nutrition values

Calories: 160 kcal
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Course; Cupcakes-Brownies

Danish Cherry-Orange Cake

Danish Cherry-Orange Cake

Couverts8 servings
Deel op Facebook Print Recipe

Ingredients

CAKE

  • ½ cup butter softened
  • ½ cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1½ cups Original Bisquick mix
  • 1 can 11 oz mandarin oranges, well drained
  • ½ cup dried cherries
  • ½ cup chopped pecans

ICING

  • 2 oz from 8-oz package cream cheese, softened
  • ¼ cup powdered sugar
  • 1 to 2 tablespoons milk
  • 1 teaspoon grated orange peel

Instructions

  • Heat oven to 325°F.
  • Spray bottom only of 9-inch springform pan with cooking spray.
  • In large bowl, beat butter and granulated sugar with electric mixer on high speed 1 minute or until smooth and creamy.
  • Add eggs and vanilla; beat on medium speed about 10 seconds or until well blended.
  • Add Bisquick mix; beat on medium speed about 30 seconds or until mixed.
  • Spread batter evenly in bottom of pan.
  • Arrange mandarin oranges and cherries on batter.
  • Sprinkle with pecans.
  • Bake 35 to 40 minutes or until golden brown and toothpick inserted in center comes out clean.
  • Cool 20 minutes in pan on cooling rack.
  • Remove side of pan.
  • In small bowl, beat cream cheese, powdered sugar and 1 tablespoon milk with electric mixer on medium speed until smooth.
  • Beat in remaining milk, 1 teaspoon at a time, if needed for desired consistency.
  • Drizzle icing over warm cake.
  • Sprinkle with orange peel.
  • Store in refrigerator.

Notes & Wine Advice

Make-Ahead Magic

Bake and cool cake, but do not top with icing; wrap in plastic wrap and foil. Freeze up to 2 weeks. Remove plastic wrap and foil; rewrap in foil and place on ungreased cookie sheet. Bake at 350°F for 20 to 25 minutes or until heated through. Unwrap cake; drizzle with icing.

Festive Touch

This delicious cake would be a perfect hostess gift. Wrap in plastic wrap and tie with a festive ribbon.

Nutrition values

Calories: 420 kcal
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Course; Cake / Fruit
Cuisine; Danish / European

Chocolate–Cream Cheese Coffee Cake

Chocolate–Cream Cheese Coffee Cake

Couverts12
Deel op Facebook Print Recipe

Equipment

  • medium bowl
  • oven
  • Small bowl

Ingredients

PECAN MIXTURE

  • 1⅓ cups all-purpose flour
  • ½ cup cold butter
  • ½ cup packed brown sugar
  • 1 cup chopped pecans

CREAM CHEESE MIXTURE

  • 1 package 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 egg
  • 1 teaspoon vanilla

CAKE

  • 1 box dark chocolate cake mix with pudding
  • 1¼ cups water
  • ½ cup vegetable oil
  • 2 eggs
  • ICING
  • 1 cup powdered sugar
  • 2 tablespoons milk

Instructions

  • Heat oven to 350°F.
  • Spray 13×9-inch pan with cooking spray.
  • In medium bowl, mix 1⅓ cups flour and brown sugar.
  • Cut in butter until crumbly.
  • Stir in pecans; set aside.
  • In separate medium bowl, beat cream cheese with electric mixer on medium speed until smooth.
  • Add granulated sugar and 1 tablespoon flour; beat until blended.
  • Add 1 egg and ½ teaspoon of the vanilla; beat until blended.
  • Make cake mix as directed on box, using water, oil and 2 eggs.
  • Spoon batter into pan.
  • Dollop cream cheese mixture over batter and swirl with knife.
  • Sprinkle reserved pecan mixture over top.
  • Bake 45 minutes or until set.
  • Cool completely on cooling rack, about 1 hour.
  • In small bowl, mix powdered sugar, milk and remaining ½ teaspoon vanilla with whisk.
  • Drizzle over coffee cake.

Notes & Wine Advice

Make-Ahead Magic
Bake and cool as directed. Wrap coffee cake tightly in heavy-duty foil; freeze up to 1 month. Thaw partially at room temperature; continue as directed

Nutrition values

Calories: 530 kcal
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Course; Cake / Chocolate / Nuts

Mocha Streusel Coffee Cake

Mocha Streusel Coffee Cake

Couverts12 servings
Deel op Facebook Print Recipe

Ingredients

TREUSEL

  • ⅔ cup miniature semisweet chocolate chips
  • ½ cup chopped pecans
  • ⅓ cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon instant coffee granules or crystals

COFFEE CAKE

  • 2¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 1 cup butter softened
  • ½ teaspoon almond extract
  • 3 eggs
  • 1 container 8 oz sour cream

Instructions

  • Heat oven to 350°F.
  • Spray bottom and side of 10-inch angel food (tube) cake pan with cooking spray.
  • In small bowl, mix streusel ingredients; set aside.
  • In medium bowl, mix 2¾ cups flour, the baking powder, cinnamon, baking soda and salt.
  • In large bowl, beat granulated sugar and butter with electric mixer on medium speed until light and fluffy.
  • Beat in almond extract.
  • Add eggs, one at a time, beating well after each addition.
  • Add half of the flour mixture; beat on low speed just until combined.
  • Beat in sour cream until well blended.
  • Beat in remaining flour mixture.
  • Spoon half of the batter into pan; spread evenly.
  • Sprinkle with half of the streusel.
  • Repeat with remaining batter and streusel.
  • Bake 55 to 65 minutes or until toothpick inserted in center comes out clean.
  • Cool upright in pan on cooling rack 1 hour.
  • Remove cake from pan.

Notes & Wine Advice

Make-Ahead Magic
Bake as directed and cool completely. Wrap the cake tightly and freeze up to 2 months.

Nutrition values

Calories: 480 kcal
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Course; Cake