Raspberry Cream Muffins

Raspberry Cream Muffins

These versatile muffins make for great breakfast fare, but also work for luncheons,
snacks and afternoon teas. Keep plenty on hand for all your holiday visitors. One of The Guest House's Favorite All around Muffin. We make them all year round and use both Fresh or Frozen Fruit (mixed or just 1 variety - Your choice)

All-purpose flour 2 cups 500 mL
Baking powder 1 tsp. 5 mL
Baking soda 1/2 tsp. 2 mL
Salt 1/2 tsp. 2 mL
Ground cinnamon 1/4 tsp. 1 mL

Butter (or hard margarine), softened 1/2 cup 125 mL
Granulated sugar 2/3 cup 150 mL
Large eggs 2 2
Sour cream 1/2 cup 125 mL
Vanilla extract 1 tsp. 5 mL
Coarsely chopped frozen whole raspberries 1 cup 250 mL

Measure first 5 ingredients into large bowl. Stir.
Make a well in centre.
Cream butter and sugar in medium bowl. Add eggs, 1 at a time, beating
well after each addition.
Add sour cream and vanilla. Beat until smooth.
Add to well in flour mixture.
Add raspberries. Stir until just moistened. Fill 12 greased muffin cups 3/4 full.
Bake in 350°F (175°C) oven for 30 to 35 minutes until wooden pick inserted
in centre of muffin comes out clean. Let stand in pan for 5 minutes. Remove
muffins from pan and place on wire rack to cool. Makes 12 muffins.

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Enjoy!

Sour Cream Coffee Cake

INGREDIENTS:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup sour cream
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

TOPPING:
1/4 cup sugar
1/3 cup brown sugar
2 tsp ground cinnamon
1/2 cup chopped pecans (optional)

DIRECTIONS:
1. In a mixing bowl, cream butter & sugar. Add Eggs, Sour Cream and Vanilla; mix well. combine flour, baking powder, baking soda & salt; add to creamed mixture & beat until combined.
Pour half the batter into a greased 13-in. x 9-in baking pan (Or bundt cake pan). combine topping ingredients; sprinkle half of topping over batter. Add remaining batter and topping. Bake at 325 degrees F for 40 minutes or until done!

Serve warm with whipping cream or cool on a hot summer day with an iced coffee - enjoy.

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Enjoy!

Strawberry / Rhubarb Butter Crunch - ummmm!

STRAWBERRY / RHUBARB BUTTER CRUNCH!

Spring has arrived - Fresh Rhubarb is available from the farmer's market. Strawberries seem to be available all year now (sometimes that is a shame). I took a recipe already done and I added a few things of my own. My husband went crazy. Enjoy & let me know what you think!

SERVES 8:

1 & 1/4 hours / 30 min. prep

4 CUPS diced FRESH rhubarb

1 pound container of FRESH Strawberries

1 Fresh Lemon (to be Zested & juice used)

1 to 2 TBSP of Orange Brandy (Optional)

1 Cup White SUGAR

1/4 Cup Flour

TOPPING:

1 Cup Brown Sugar

1 Cup Instant Oats

1 & 1/2 cups Flour

1/2 cup Butter & 4 or 5 Table spoons for final dobbing

1/2 cup Crisco Shortening

1. Cut up Rhubarb & Strawberries

2. Zest Lemon

3. Squeeze Lemon for juice

4. Place above in GREASED 6x10 inch baking dish - ADD Orange Brandy if wanted

5. Combine White Sugar & 1/4 cup flour - Mix into Rhubarb mixture

6. Mix remaining ingredients (except last bit of butter)

7. Spoon over Rhubarb / Strawberry Mixture

8. Dollop the remaining butter on top

9. BAKE at 350' for 40 minutes or until top is golden brown and mixture bubbling

6. Serve Warm (with Ice cream or whipping cream) or cold

ENJOY!

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