Freakish Recipes

Raspberry Cream Cheese Muffins

(Originally from Cooking.com)

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 of an 8-ounce container cream cheese with strawberries
2 beaten eggs
3/4 cup milk
1/4 cup butter or margarine, melted
1/2 teaspoon vanilla
1 cup fresh or frozen raspberries
Powdered sugar (optional)

Mix dry, cut in cream cheese with pastry blender or fork

Add wet all at once

Mix until moist & lumpy then fold in raspberries

Bake at 400 degrees

Makes 2 dozen regular sized muffins.  Bake this size for 12 minutes

Makes 4 dozen mini muffins. Bake this size for 8 minutes.

2 1/2 cups flour, divided

1/2 cup firmly packed brown sugar

2 tsp ground cinnamon, divided

14 tblsp butter, cut into pieces, softened, divided

1 tblsp baking powder

1/2 tsp salt

3/4 cup sugar

2 large eggs, room temperature

3/4 cup milk

1/2 tsp vanilla extract

Combine 1/2 cup flour, brown sugar and 1/2 tsp cinnamon in small bowl.  Cut in 4 tblsp butter until streusel is crumbly, set aside.

Sift together 2 cups flour, 1 1/2 tsp cinnamon, baking powder, and salt in medium bowl.  Mix sugar and 10 tblsp butter in a separate bowl.  Beat eggs, 1 at a time into butter mixture until well blended.  Add flour mixture alternately with milk, mixing until smooth.   Add vanilla.

Divide evenly among lined muffin pans, sprinkle top of muffin batter with streusel topping.

Bake at 350 degrees for 20 – 25 minutes.

Pretty much my same basic savory scone recipe with a little twist.

2 1/2 cups flour

1 tbsp baking powder

1 tsp salt

1/2 cup butter/margarine

Cut butter into first 3 ingredients until pea sized mixture.

1 cup chopped banana peppers

1 tbsp chopped or minced garlic

2 tbsp butter

Saute and set aside.

3/4  (ish) cup milk

1 large egg

Beat together and add to flour mixture.   Stir and add sauteed peppers & garlic.  If dough is too dry, add a little more milk.  Turn out onto floured surface and kneed slightly (if dough is too wet, add more flour, but don’t kneed too much or the scones will be tough).  Use round biscuit cutter (or an appropriate sized glass) to cut out 9 – 12 scones.  Bake at 400 degrees fore 17-20 minutes.

Experiment, experiment, experiment.  Try different things to make it the way you want it.  Follow the recipe or make it up as you go along.  Just have fun!

Grandma K’s

2 cups grated zuchini

3/4 cup white sugar

3/4 cup brown sugar

3 eggs

1 cup oil

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1/2 baking powder

2 teaspoons vanilla

1 1/2 teaspoons cinnamon

2 teaspoons orange rind

1/2 cup nuts

1/2 raisins

Bake at 350 degrees F.  50 minutes

This one I used at The Afterdark for muffins

3 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/2 cup chopped pecans

2 eggs, beaten

1 cup milk

1 cup pumpkin

3/4 cup brown sugar

1/4 cup canola oil

1 teaspoon baking soda

Stir together all dry ingredients.  Mix in pecans.  Add all liquid at once to flour mixture stirring well.  Pour into  greased pans or greased or lined muffin pans.

350 degrees

20-25 minutes for muffins

45-60 for bread

This one I used at The Afterdark

2/3 cup baking cocoa

2 large eggs

2 cups flour

1 cup chocolate chips

1/2 cup sugar

2 teaspoons baking soda

1/3 cup milk

1  1/2 cups vanilla pudding

1/3 cup canola oil

1 teaspoon vanilla extract

1/2 teaspoon salt

350 degrees 20-25 minutes or until toothpick comes out clean

In large bowl combine cocoa, flour, sugar, baking soda & salt.  Stir in half cup of chocolate chips.

In separate bowl, combine eggs, milk, pudding & oil.  Add wet to dry mix well.

Scoop batter into lined or greased muffin pans.  Sprinkle with remaining chocolate chips.

This one I used at The Afterdark

1 1/2 cups applesauce (or 2 medium apples finely chopped –  add  1/3 cup of milk or apple juice or pudding depending on what texture and flavor you want to enhance)

1/3 cup melted butter

1/2 cup sugar

1 egg

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/2 cups flour

Mix apples, butter, eggs and sugar in large bowl until well blended.  Combine dry ingredients in medium bowl.  Add dry ingredients to wet and mix until moist.

Bake at 350 degrees 20-25 minutes or until toothpick comes out clean.

This one I used at The Afterdark

4 – 5 large ripe bananas, mashed

1/3 cup melted butter

1/2 cup sugar

1 egg

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups flour

Mix bananas, butter, eggs and sugar in large bowl until well blended.  Combine dry ingredients in medium bowl.  Add dry ingredients to wet and mix until moist.

Bake at 350 degrees 20-25 minutes or until toothpick comes out clean.

This one I used at The Afterdark

(based on Deacon Timothy Pratt B&B)

6 tablespoons butter, softened

2/3 cup sugar

1/4 teaspoon salt

1/4 cup milk

1  1/2  teaspoons baking powder

1 3/4 cups unsifted all purpose flour

1 teaspoon vanilla extract

1 large egg

3 shots fresh espresso

1/4 cup powdered non dairy creamer

1 cup vanilla pudding

3/4  cup chocolate chips

Heat oven to 375 degrees.  Grease or line muffin pan.  In large bowl, beat on medium speed: butter and sugar until light and fluffy.  Beat in egg,  vanilla, espresso and pudding until blended.

In medium bowl, combine flour, baking powder, salt and powder creamer.  Add flour mixture to butter mixture alternately with milk, beating just until combined.  Fold in chocolate chips.  Divide batter among muffin pan cups.

Bake 25 – 30 minutes or until centers spring back when lightly pressed.

This one I used at The Afterdark

2 1/2 cups flour

1 tbsp sugar

2 tsp baking powder

1 tsp salt

6 tbsp (1/3 cup) butter

1 cup veggie of your choice ( I usually use one or more of the following: Spinach, jalapenos, cheese, tomato, fresh basil, fresh sage, black olives, or scallions)

1/2 – 3/4 c milk

Mix first 4 ingredients, cut in butter.  Add veggie(s) of choice.   Stir in milk then kneed lightly on floured surface.   Pat out to approx 1 inch thickness.  Use cookie cutter or glass to cut out rounds.  Bake at 350 degrees on ungreased cookie sheet for 13-17 minutes.

I usually get between 6 -8 scones depending on how many veggies I added.