Orange Coffee Cake

ORANGE COFFEE CAKE

INGREDIENTS:
2 Cups All-Purpose flour
1/2 Cup sugar
2 tsp baking powder
1 tsp salt
1 egg
3/4 cup orange juice
1/3 cup vegetable oil
1/4 cup milk
1 TBSP grated orange peel

STREUSEL TOPPING:
1/4 cup brown sugar
1/4 cup all-purpose flour
2 TBSP cold butter or margarine
Cinnamon, nutmeg, mace (if wanted) - to taste

DIRECTIONS:
In a bowl, combine the dry ingredients. combine egg, orange juice, oil, milk and orange peel; add to the dry ingredients just until combined. pour into a greased 10-in pie plate. For topping, combine brown sugar, flour & spices in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 350' degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean.

" I love to make this extremely quick breakfast treat because I don't have to do it in my big mix master - I can do it by hand with a whisk. The cake's mild orange flavor is complemented by the tasty streusel topping".

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Enjoy!

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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My Best Applesauce Muffins (YUMMY)

My BEST APPLESAUCE MUFFINS (YUMMY)

Serves 12-16:

MUFFIN MIX:
1/2 cup butter, softened
1 cup sugar
1 egg, beaten
1 cup applesauce
1 tsp cinnamom
1/2 tsp ground cloves
*** I used 1 & 1/2 tsp pumpkin pie spice ***
1 tsp baking soda
1/4 tsp salt (I omit if using salted butter)
2 cups all-purpose flour
1 cup raisins ( I put in 1/2 cut of ground flax & wheat germ mix instead)

CRUMBLE TOPPING:
1/2 cup butter, softened
3/4 cup all-purpose flour
3/4 cup quick-cooking oat, uncooked
1/2 cup brown sugar, packed
2 tsp cinnamon,

1. Combine all Muffin ingredients; stir until moistened.
2. In a separate bowl mix all ingredients for crumble topping until crumbly.
3. Fill lightly greased muffin cups (I use silicone cups) 3/4 full; sprinkle with Crumb Topping.
4. Bake at 350 degrees for 25 to 30 minutes.
5. Serve WARM

ENJOY

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Lemon Poppy Seed Muffins with Wheatgerm & Flax Seed

READY TO GO INTO THE OVEN!

BAKED TO PERFECTION - COOL & EAT!

LEMON POPPY SEED MUFFINS!

A nice, lemony version of a classic muffin that has a great texture. Try these with some artisan butter and lemon curd.

35 min | 15 min prep

12 muffins

• 1 cup all-purpose flour
• 3/4 cup whole wheat pastry flour
• 1/4 cup wheat germ *
• 3 tablespoons poppy seeds
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup Splenda Sugar Blend for Baking
• 1-2 lemons, zest of
• 2 eggs
• 1/3 cup vegetable oil
• 1/2 cup buttermilk
• 1/4 cup lemon juice (approx 1 lemon)
• 1 teaspoon lemon extract

1. Heat oven to 375 degrees F.
2. line muffin tin with silicone muffin cups or with paper liners.
3. Mix together the flours, wheat germ, poppy seeds, salt, baking soda, baking powder, sugar blend, and zest in a large bowl.
4. In another bowl, beat together the eggs, oil, buttermilk, lemon juice and extract.
5. Make a well in the center of the dry ingredients, pour in the liquid ingredients and mix well.
6. Spoon batter into muffin cups.
7. Bake 20 minutes or until a toothpick inserted in the middle comes out clean.
8. Cool in pan for 5 minutes and serve warm.

• I use a mixture of crushed flax seeds & wheat germ - healthy & taste great!

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Enjoy!

Kickin' Sweet & Sour Chicken!

Super easy Sweet & sour chicken recipe that tastes like it's from a restaurant!

Serves 4

Ingredients

1 lb Boneless Chicken Breasts, cut into 1-inch cubes
1 Egg White
2 Tbsp Each Cornstarch and Flour
1/4 tsp each Salt and Pepper
1/3 C Vegetable Oil
1/3 C Chicken Broth
3 Tbsp Ketchup
1 Tbsp each Dry Sherry (optional), Soy Sauce & Rice Vinegar
2 tsp Minced Gingerroot
1 tsp White Sugar
1 each Onion & Sweet Red & Green Pepper, cut into 3/4 inch cubes
1 C Drained Canned Pineapple Chunks (optional)

Method

1. In Bowl, combine chicken, egg white, corn starch, flour, salt and pepper; let stand for 10 minutes.

2. In a wok or large skillet, heat oil over medium-high heat; stir fry chicken, in batches and reserving cornstarch mixture in bowl, for 3 minutes or until golden-brown. Transfer to oven proof dish.

3. Add broth, 1/3 C water, ketchup, sherry (if using), soy sauce, vinegar, ginger and sugar to reserved cornstarch; whisk to combine. Set aside.

4. Discard all but 1 Tbsp oil from wok/skillet. Stir-fry onion and red and green peppers for about 3 minutes or until tender and crisp.

5. Add chicken, pineapple (if using) and stock mixture to wok/skillet; stir-fry for 2-3 minutes or until thickened and chicken is coated.

6. Enjoy!

Ya' Can't beat Ma' Fried Rice!

Description
The traditional Asian fried rice--tastes like the restaurant!
Tags dish side chinese rice asian
Serves 4 or 2 VERY Hungry People
Preparation Time 3 Minutes
Cooking Time 20 mins. to Cook Rice --6-8 mins. to stir fry
vThis recipe is suitable for vegetarians
Ingredients
4 C. Cooked Rice
1 C. Frozen Peas
2 Tbs. Grated Carrot
2 Eggs, beaten
1/2 C. (or 1/2 a Small Onion), diced
1 1/2 Tbs. Butter or Margarine (A good blob)
2 Tbs. Soy Sauce
Salt
Pepper
Method
1. Cook the Rice according to the package directions. Pour the cooked Rice into a large bowl and let it cool in the fridge.

2. Scramble the Eggs over medium heat.

3. Check your Rice in the fridge. If it's room temperature, Add the Peas, grated Carrot, scrambled Eggs & diced Onion to the bowl. Carefully toss together.

4. Melt the Butter/Margarine in a large frying pan over a medium high heat.

5. As soon as Butter/Margarine is completely melted, dump the bowl of Rice & other stuff into the pan--add Soy Sauce, Salt & Pepper. Cook about 6-8 minutes, stirring often.

Gobble it Up!

Who Needs Delivery?!?!

Description

This is the absolute BEST pizza dough/bread stick dough recipe around! I make it at least once a week! It takes hardly any time and it's so versatile! We made a focaccia bread with half the recipe and a pizza with the other...and it wasn't "Thin crust" either! I HIGHLY recommend this recipe! My kitchen wouldn't be complete without it!

I love how easy it is to put together and pizza can be ready from start to finish in about 45 minutes!

V This recipe is suitable for vegetarians

Ingredients

1 pkg (8 grams) yeast or 1 Tablespoon ( I use the quick rise yeast)
1/4 cup lukewarm water
1 Tablespoon sugar
1 Tablespoon butter/margarine
1 teaspoon salt
1 cup boiling water
3 cups flour

Method

In small bowl, soften yeast in lukewarm water. Let stand for 10 minutes.

Combine sugar, butter/marg, salt and boiling water in a large bowl and stir until dissolved; cool to lukewarm (I often pop the bowl in the fridge or freezer for a few minutes). Add dissolved yeast. Beat in half the flour until smooth. Add remaining flour gradually to make a soft dough. Knead for a few minutes on lightly floured surface.

Spread on lightly oiled baking pan. (I usually use anywhere from 2/3 to the entire batch of dough for a large 15" round pizza pan...but it is fine with less dough, just makes a thinner crust. You can make it as thin as you want, just make sure to put less toppings/sauce with a thinner crust.)

Let rise for 15 minutes at room temperature. While it is rising prepare topping ingredients and then place on dough.

Bake at 450 degrees F for 15 minutes until bottom of the crust is browning. Enjoy!

TIP:
You can freeze pizza dough. Sometimes if I don't want the whole batch of dough for one pizza I just put the extra dough into a baggie and in the freezer. It's great to pull out the frozen dough and make a quick pizza crust, breadsticks or little buns. Just let thaw at room temperature for a few hours or in the fridge overnight.

The BEST Lasagna EVER!

The BEST Lasagna EVER!

OK - So I never ever use a recipe when making a meal - But this Lasagna was the best I have ever Made - so I am going to do my best to write down what I did last night for dinner.

1) Browned Lean Ground Beef (about 1 & 1/2 Pounds)

2) added Dried Onion Flakes, Fresh Ground Pepper, Dash of Tarragon, Italian Herb Seasoning, Cube of dried Basil (bought by chance - looks like a chicken bouillon cube but is Basil - amazing taste), Very slight dash of chili flakes. (THIS is all to your Taste - If you like Hot - Add more Chili Flakes - Start with less as you can add - BUT you can Never take away!)

3) Let all Brown & mingle flavors for about 10 minutes

4) Add a can of Tomato Sauce (Any can will do - approx 700ml but enough to make 1 dish of lasagna - does not have to be fancy - no name brand will do as you have already added spices.)

5) Add a spoonful of brown sugar (takes away the acidity)

6) Let sit for a bit for the flavors to merge

7) Get your dish ready - Mine was not a huge one - 8x8 or 9x9 casserole dish about 4 or 5 inches deep. Just enough to use up the meat sauce you have made. (spray with non-stick vegetable oil)

8) Get your noodles out - I NEVER pre-cook them.

9) Open can of Crushed Tomatoes

10) Spoon a good layer of Crushed Tomatoes over bottom of casserole dish
11) Put layer of noodles on bottom JUST touching - NOT overlapping - I had to break about 2 inches off the end of all of mine.

12) spoon a layer of Meat Sauce over top of them.

13) Cut up a Layer of Mushrooms and lay over top

14) Sprinkle cheese - I bought a package of Superstore - NO NAME Brand of Edam & Mozzarella.

15) Layer of Noodles

16) Mix together Sour Cream & Cottage cheese and spread on top of the noodles (About 1/2 Cup of Each)

17) Add some more grated cheese

18) Layer of Noodles

19) Layer of Meat Sauce - (USE UP ALL OF IT)

20) Cut up mushrooms and layer

21) Layer of Shredded Cheese

22) Layer of Noodles - Add layer of Crushed Tomatoes over top of them.

23) Layer of Shredded Cheese & top with blobs of cream cheese (Fix later)

24) LOOSELY Cover with tin foil and bake for 70-90 minutes at 300 Degrees (Noodles should be soft - may not be fully cooked)

25) Remove Tin Foil

26) Spread Cream cheese (Now very soft) over top of existing Cheese
27) Add additional Layer of Grated Edam & Mozzarella cheese & turn oven up to 400 for 30 minutes or until top layer of cheese is GOLDEN brown.

28) Bring out of oven - Let sit 10 minutes

29) Cut & Enjoy with some Garlic Toast.

BEST LASAGNA I have ever made - My Guests all had 2 Helpings!

Thank you for stopping in.
Enjoy!