Freakish Recipes

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.

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

1/2 cup canola oil

3 eggs

1 cup sugar

1 tablespoon anise extract or 3 drops anise oil

3 1/4 cups flour

1 tablespoon baking powder

Preheat oven to 375 degrees F.  Grease cookie sheets or line with parchment paper.  In a medium bowl beat together oil, eggs, sugar and anise until well blended.  Combine the flour and baking powder, stir into the egg mixture to form a heavy dough.  Divide dough into 2 pieces.  Form each piece into a roll as long as your cookie sheet.  Place roll onto the prepared cookie sheet and press down to 1/2 inch thickness.

Bake 25-30 minutes until golden brown.  Remove from baking sheet to cool on wire rack.  When the cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices.  Place slices cut side up back onto the baking sheet.  Bake for an additional 6-10 minutes on each side.  Cookie slices should be lightly toasted.

made this one last Halloween using Jameson’s brain shaped jello mold.  It was very large so I need to remember to double the recipe if I do that again.

1 package lemon jello

1/2 cup boiling water

1 cup chopped celery

1 small onion

2 teaspoons vinegar

3/4 cup mayo

2 cans tuna

1 small can chopped pimento

Dissolve jello in hot water.  Drain tuna & mix all ingredients.  Add cooled jello & mix well.  Pour into oiled mold.  Refrigerate.  Serve with crackers.

from JeffE’s mom

1 cup brown sugar

1/2 cup (1 stick) butter or margerine

1 egg

1/4  cup buttermilk or water

1 teaspoon rootbeer extract

1 3/4 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

rootbeer glaze:

2 cups powdered sugar

1/3 cup butter

1 1/2 teaspoon rootbeer extract

2 tablespoons hot water

Mix brown sugar, butter and egg in bowl until fluffy.  Stir in buttermilk, rootbeer extract, flour, soda and salt and mix until smooth.  Cover.  Refrigerate for 1 hour.

Heat oven to 400 degrees.  Grease cookie sheet.  Drop dough by rounded teaspoonful 2 inches apart.  Bake 6-8 minutes.  Cool completely before glazing.

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

2 cups butter, softened

3 cups sugar

4 eggs

5 1/2 cups flour

4 teaspoons cream of tarter

2 teaspoons baking soda

Cinnamon sugar:

1 cup sugar

1 1/2 tablespoons cinnamon

Mix butter, sugar and eggs until light and fluffy.  Add flour, cream of tarter and baking soda.  Make balls using a 1/4 cup measuring cup.  Roll balls in cinnamon sugar.  Flatten to approximately 3/4 inch thickness on pan.

350 degrees 13-15 minutes

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.