Monday, March 16, 2009
Sunday, March 15, 2009
Home-made facial cleanser/mask
Found on another Blog---
Home-made facial cleanser/mask
I found this recipe on various web sites, and saw it in a magazine. I've been making this for a while now, and have found it's the most effective anti-acne remedy I've tried. No one ever gives a recipe that you can follow, so I'm going to do my best to make it replicable:
Put 10 aspirins (uncoated, unadulterated -- just plain old aspirins) in a ramekin. Add just enough warm water to dissolve them (if you add too much water, you won't have a mask), then add about two tablespoons of honey, and mix it all up. It should be sort of grainy -- it's a scrub-type cleanser.
I put it on while I'm soaking in the tub, and then massage it around to rinse it off. It really keeps my acne-prone skin clean, and it's a whole lot cheaper than the Dr. Haushcka products I used to buy. They say that the more local you get your honey, the better it is for you, so try making it with local honey.
Scripture Cake Recipe - neat
A favorite baking "conceit" for ladies in the 20th century, Scripture Cake required that the cook use the Bible to discover what ingredients were needed in the recipe. And since some of the Biblical passages were vague about the exact sweetening, spices, fruits and nuts that were to be used, several varieties of Scripture Cakes can be found in the older cookbooks. This one is a spice cake; others resemble fruitcakes.
Ingredients:
1 cup Judges 5:25 last clause (butter)
1 cup Jeremiah 6:20 (sugar)
1 tablespoon I Samuel 14:25 (honey)
3 Jeremiah 17:11 (eggs)
1 cup I Samuel 30:12 second food (raisins)
1 cup Nahum 3:12 (figs), chopped
1/4 cup Numbers 17:8 (almonds), blanched and chopped
2 cups 1 Kings 4:22 (flour)
II Chronicles 9:9 (spices, such as cinnamon and nutmeg)
Pinch of Leviticus 2:13 (salt)
1 teaspoon Amos 4:5 (leavener, such as baking soda)
3 tablespoons Judges 4:19 last sentence (milk)
Cream first 3 ingredients. Beat in the 3 Jeremiahs (eggs), one at a time. Add next 3 ingredients and beat again. Sift together Kings (flour), II Chronicles (spices), Leviticus (salt), and Amos (leavener, or baking soda). Add to first mixture. Lastly add Judges (milk.) Bake at 325 degrees for 1-1/2 hours, or until done.
Scripture Cake - Version 2
Ingredients:
1/2 cup judges 5:25, last clause
2 cups Jeremiah 6:20
2 tablespoons 1 Samuel 14:25
6 Jeremiah 17:11
1-1/2 cup 1 Kings 4:22
2 teaspoons Amos 4:5
II Chronicles 9:9, to taste
Pinch of Leviticus 2:13
1/2 cup Judges 4:19, last clause
2 cups Nahum 3:12
2 cups Numbers 17:8
2 cups I Samuel 30:12
Whip the Judges, Jeremiah and I Samuel until light. Beat the 6 Jeremiah yolks and add to mixture. Add Kings, Amos, Chronicles and Leviticus, alternately with Judges. Fold in Nahum, Numbers and Samuel, then also the Jeremiah whites, beaten stiff. Bake 2 hours in a greased 10"tube pan at 300 degrees.
Interpretation of Scripture Cake
Ingredients:
1/2 cup butter
2 cups sugar
2 tablespoons honey
6 egg yolks
1-1/2 cup flour , sifted
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon ginger
1 teaspoon nutmeg
1/2 teaspoon cloves
Pinch salt
1/2 cup milk
2 cups figs, chopped
2. cups raisins
2 cups almonds
6 egg whites, beaten stiff
Beat together the butter, sugar, and honey. Beat in the egg yolks and add sifted flour, baking powder, spices and salt, alternately with milk. Stir in the figs, raisins and almonds. Fold in the 6 egg whites which have been beaten stiff. Bake the cake in a well greased 10-inch tube pan. Lining the pan with greased brown paper may provide added protection. Bake at 300 degrees for 2 hours.
Ingredients:
1 cup Judges 5:25 last clause (butter)
1 cup Jeremiah 6:20 (sugar)
1 tablespoon I Samuel 14:25 (honey)
3 Jeremiah 17:11 (eggs)
1 cup I Samuel 30:12 second food (raisins)
1 cup Nahum 3:12 (figs), chopped
1/4 cup Numbers 17:8 (almonds), blanched and chopped
2 cups 1 Kings 4:22 (flour)
II Chronicles 9:9 (spices, such as cinnamon and nutmeg)
Pinch of Leviticus 2:13 (salt)
1 teaspoon Amos 4:5 (leavener, such as baking soda)
3 tablespoons Judges 4:19 last sentence (milk)
Cream first 3 ingredients. Beat in the 3 Jeremiahs (eggs), one at a time. Add next 3 ingredients and beat again. Sift together Kings (flour), II Chronicles (spices), Leviticus (salt), and Amos (leavener, or baking soda). Add to first mixture. Lastly add Judges (milk.) Bake at 325 degrees for 1-1/2 hours, or until done.
Scripture Cake - Version 2
Ingredients:
1/2 cup judges 5:25, last clause
2 cups Jeremiah 6:20
2 tablespoons 1 Samuel 14:25
6 Jeremiah 17:11
1-1/2 cup 1 Kings 4:22
2 teaspoons Amos 4:5
II Chronicles 9:9, to taste
Pinch of Leviticus 2:13
1/2 cup Judges 4:19, last clause
2 cups Nahum 3:12
2 cups Numbers 17:8
2 cups I Samuel 30:12
Whip the Judges, Jeremiah and I Samuel until light. Beat the 6 Jeremiah yolks and add to mixture. Add Kings, Amos, Chronicles and Leviticus, alternately with Judges. Fold in Nahum, Numbers and Samuel, then also the Jeremiah whites, beaten stiff. Bake 2 hours in a greased 10"tube pan at 300 degrees.
Interpretation of Scripture Cake
Ingredients:
1/2 cup butter
2 cups sugar
2 tablespoons honey
6 egg yolks
1-1/2 cup flour , sifted
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon ginger
1 teaspoon nutmeg
1/2 teaspoon cloves
Pinch salt
1/2 cup milk
2 cups figs, chopped
2. cups raisins
2 cups almonds
6 egg whites, beaten stiff
Beat together the butter, sugar, and honey. Beat in the egg yolks and add sifted flour, baking powder, spices and salt, alternately with milk. Stir in the figs, raisins and almonds. Fold in the 6 egg whites which have been beaten stiff. Bake the cake in a well greased 10-inch tube pan. Lining the pan with greased brown paper may provide added protection. Bake at 300 degrees for 2 hours.
Saturday, March 14, 2009
width=468 height=60 ALT="Coupons" BORDER=0 />Needless Markup Urban Legend Cookies
Needless Markup Urban Legend Cookies
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla (optional)
4 cups flour
5 cups blended oatmeal*
1 tsp. salt
2 tsp. baking powder
2 tsp. soda
24 oz. chocolate chips
1 8 oz. Hershey Bar (grated)
3 cups chopped nuts
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.
* measure oatmeal and blend in a blender to a fine powder.
Recipe may be halved.
The Urban Legend...
My daughter & I had just finished a salad at Neiman-Marcus Cafe in Dallas & decided to have a small dessert. Because our family are such cookie lovers, we decided to try the "Neiman-Marcus Cookie". It was so excellent that I asked if they would give me the recipe and they said with a small frown, "I'm afraid not." Well, I said, would you let me buy the recipe? With a cute smile, she said, "Yes." I asked how much, and she responded, "Two fifty." I said with approval, just add it to my tab.
Thirty days later, I received my VISA statement from Neiman-Marcus and it was $285.00. I looked again and I remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said, "Cookie Recipe - $250.00." Boy, was I upset!! I called Neiman's Accounting Dept. and told them the waitress said it was "two fifty," and I did not realize she meant $250.00 for a cookie recipe. I asked them to take back the recipe and reduce my bill and they said they were sorry, but because all the recipes were this expensive (so not just everyone could duplicate any of our bakery recipes... ) the bill would stand. I waited, thinking of how I could get even or even try and get any of my money back. I just said, "Okay, you folks got my $250.00 and now I'm going to have $250.00 worth of fun." I told her that I was going to see to it that every cookie lover will have a $250.00 cookie recipe from Neiman-Marcus for nothing. She replied, "I wish you wouldn't do this." I said, "I'm sorry but this is the only way I feel I could get even," and I will. So, here it is, and please pass it to someone else or run a few copies... I paid for it; now you can have it for free.
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla (optional)
4 cups flour
5 cups blended oatmeal*
1 tsp. salt
2 tsp. baking powder
2 tsp. soda
24 oz. chocolate chips
1 8 oz. Hershey Bar (grated)
3 cups chopped nuts
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.
* measure oatmeal and blend in a blender to a fine powder.
Recipe may be halved.
The Urban Legend...
My daughter & I had just finished a salad at Neiman-Marcus Cafe in Dallas & decided to have a small dessert. Because our family are such cookie lovers, we decided to try the "Neiman-Marcus Cookie". It was so excellent that I asked if they would give me the recipe and they said with a small frown, "I'm afraid not." Well, I said, would you let me buy the recipe? With a cute smile, she said, "Yes." I asked how much, and she responded, "Two fifty." I said with approval, just add it to my tab.
Thirty days later, I received my VISA statement from Neiman-Marcus and it was $285.00. I looked again and I remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said, "Cookie Recipe - $250.00." Boy, was I upset!! I called Neiman's Accounting Dept. and told them the waitress said it was "two fifty," and I did not realize she meant $250.00 for a cookie recipe. I asked them to take back the recipe and reduce my bill and they said they were sorry, but because all the recipes were this expensive (so not just everyone could duplicate any of our bakery recipes... ) the bill would stand. I waited, thinking of how I could get even or even try and get any of my money back. I just said, "Okay, you folks got my $250.00 and now I'm going to have $250.00 worth of fun." I told her that I was going to see to it that every cookie lover will have a $250.00 cookie recipe from Neiman-Marcus for nothing. She replied, "I wish you wouldn't do this." I said, "I'm sorry but this is the only way I feel I could get even," and I will. So, here it is, and please pass it to someone else or run a few copies... I paid for it; now you can have it for free.
Buying vegetable or fruit plants/seeds on FOOD STAMPS
Go to your State Government site online and look up Food Assistance Program (FAP) Overview.
This will give you a list of the things you can buy with food stamps.
Eligible food includes:
Seeds and plants to grow food for personal consumption.
So if you are wanting to grow a garden there is no need to spend money to grow food that is to be eaten.
If you have any problems I would print out the information on the government site before you go to the store so you have that as a back up to show the store manager.
This will give you a list of the things you can buy with food stamps.
Eligible food includes:
Seeds and plants to grow food for personal consumption.
So if you are wanting to grow a garden there is no need to spend money to grow food that is to be eaten.
If you have any problems I would print out the information on the government site before you go to the store so you have that as a back up to show the store manager.
Sometimes we just need to be reminded!
Sometimes we just need to be
reminded!
A well-known speaker
started off his seminar by:
holding up a $20.00
bill. In the room of 200, he asked,
"Who would like this
$20 bill?"
Hands started going up.
He said, "I am going to give this
$20 to one of you
but first, let me
do this.
He
proceeded to crumple up the $20 dollar bill.
He then asked, "Who
still wants it?"
Still the hands
were up in the air.
Well, he
replied, "What if I do this?"
And he
dropped it on the ground
and started
to grind it into the floor with his shoe.
He picked it up, now crumpled and dirty.
"Now, who still wants it?"
Still the hands went into the air.
My friends, we have all learned a
very valuable lesson.
No matter what
I did to the money, you still wanted it
because it did not decrease in value.
It was still worth $20.
Many times in our lives,
we are dropped, crumpled, and ground
into the dirt
by the decisions we
make and
the circumstances that come
our way.
We feel as though we are
worthless.
But no matter what has
happened or
what will happen, you
will never lose your value.
Dirty or
clean, crumpled or finely creased,
you are still
priceless to those who DO LOVE you.
The worth of our
lives comes not in what we do or who we know,
but by WHO WE ARE and
WHOSE WE ARE.
You are
special
-
Don't EVER forget it."
If you do not pass
this on, you may never know the
lives it touches, the
hurting hearts it speaks to,
or the hope that it
can bring.
Count your blessings,
not your problems.
"And remember:
amateurs built the ark ..
professionals
built the Titanic.
If God brings you to
Bra Fitting Guide
Please note: The following information is intended for use as a general guideline. Sizing and fit may vary somewhat by brand.
1. Band size: Measure over an unpadded, comfortably fitting bra. Wrap the tape measure around your chest, just beneath the breasts. Keep the tape snug, but not tight. Round all fractional measurements to the nearest whole number. If the measurement is even, add 4" if the measurement is odd, add 5". The result is your band size. (Example: 33" + 5" = 38" band size).
2. Bust size: Measure over an unpadded, comfortably fitting bra. Wrap the tape measure around the fullest part of your breasts. Round all fractional measurements to the nearest whole number. This is your bust size (example: 41").
3. Cup size: Subtract the band size from the bust size (example: 41"-38" = 3"). Match your final number (example: 3) to the corresponding cup sizes below. (example: 3 = C cup. This bra size is a 38C.)
| 1 inch = A cup | 6 inches = DDD cup | |
| 2 inches = B cup | 7 inches = F cup | |
| 3 inches = C cup | 8 inches = G cup | |
| 4 inches = D cup | 9 inches = H cup | |
| 5 inches = DD cup |
Skillet Pineapple Upside-Down Cake
Skillet Pineapple Upside-Down Cake
1/4 cup butter
2/3 cup firmly packed light or dark brown sugar
1 (20-ounce) can pineapple slices, (with juice)
9 maraschino cherries
2 large eggs, separated
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
Whipped cream or vanilla ice cream (optional)
Melt butter in a 9-inch cast-iron skillet. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving 1/4 cup juice; set juice aside.
Arrange pineapple slices in a single layer over brown sugar mixture, and place a cherry in center of each pineapple ring; set skillet aside.
Beat egg yolks at medium speed with an electric mixer until thick and lemon-colored; gradually add granulated sugar, beating well. Heat reserved pineapple juice in a small saucepan over low heat. Gradually add juice mixture to the yolk mixture, beating until blended.
Combine all-purpose flour, salt, and baking powder; add dry ingredients to the yolk mixture, beating at low speed with electric mixer until blended.
Beat egg whites until stiff peaks form; fold egg whites into batter. Spoon batter evenly over pineapple slices. Bake at 325F for 45 to 50 minutes. Cool cake in skillet 30 minutes;
invert cake onto a serving plate. Serve warm or cold with whipped cream or ice cream, if desired. Yield: Makes 10 servings.
1/4 cup butter
2/3 cup firmly packed light or dark brown sugar
1 (20-ounce) can pineapple slices, (with juice)
9 maraschino cherries
2 large eggs, separated
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
Whipped cream or vanilla ice cream (optional)
Melt butter in a 9-inch cast-iron skillet. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving 1/4 cup juice; set juice aside.
Arrange pineapple slices in a single layer over brown sugar mixture, and place a cherry in center of each pineapple ring; set skillet aside.
Beat egg yolks at medium speed with an electric mixer until thick and lemon-colored; gradually add granulated sugar, beating well. Heat reserved pineapple juice in a small saucepan over low heat. Gradually add juice mixture to the yolk mixture, beating until blended.
Combine all-purpose flour, salt, and baking powder; add dry ingredients to the yolk mixture, beating at low speed with electric mixer until blended.
Beat egg whites until stiff peaks form; fold egg whites into batter. Spoon batter evenly over pineapple slices. Bake at 325F for 45 to 50 minutes. Cool cake in skillet 30 minutes;
invert cake onto a serving plate. Serve warm or cold with whipped cream or ice cream, if desired. Yield: Makes 10 servings.
Shepherd's Pie Freezer Cooking Recipe
Shepherd's Pie Freezer Cooking Recipe
Mom's Budget
Can easily double or triple to make multiples for the freezer.
2 tbsp vegetable oil
2 carrots, chopped
2 small onions, chopped
1 tbsp flour
1-1/4 cups beef stock (use chicken stock if using ground turkey instead of beef)
2 tbsp ketchup
1 tsp Worcestershire sauce
1 tsp thyme
salt
pepper
1 lb cooked ground beef or turkey
1 1/2 lbs mashed potatoes
2 tbsp butter, softened
3 tbsp cream
1 egg, slightly beaten (for cooking day)
In medium saucepan, heat oil and fry onions and carrots until soft. Add flour,
creating a paste, cooking for one minute. Add ketchup, beef stock, Worcestershire sauce, thyme, salt and pepper, bringing to a boil. Simmer 2-3 minutes, then add ground beef or turkey, simmering until heated through. Add to foil disposable casserole. In a separate bowl, combine mashed potatoes with butter and cream, then top meat mixture with it. Cool and freeze. If you have a small family, split into two casseroles instead of one.
Cooking day:
Thaw overnight in fridge or 4-5 hours at room temperature. Brush top with egg (optional). Preheat oven to 425F and bake for 20-30 minutes (if you split into two casseroles, cooking time may be shorter).
Mom's Budget
Can easily double or triple to make multiples for the freezer.
2 tbsp vegetable oil
2 carrots, chopped
2 small onions, chopped
1 tbsp flour
1-1/4 cups beef stock (use chicken stock if using ground turkey instead of beef)
2 tbsp ketchup
1 tsp Worcestershire sauce
1 tsp thyme
salt
pepper
1 lb cooked ground beef or turkey
1 1/2 lbs mashed potatoes
2 tbsp butter, softened
3 tbsp cream
1 egg, slightly beaten (for cooking day)
In medium saucepan, heat oil and fry onions and carrots until soft. Add flour,
creating a paste, cooking for one minute. Add ketchup, beef stock, Worcestershire sauce, thyme, salt and pepper, bringing to a boil. Simmer 2-3 minutes, then add ground beef or turkey, simmering until heated through. Add to foil disposable casserole. In a separate bowl, combine mashed potatoes with butter and cream, then top meat mixture with it. Cool and freeze. If you have a small family, split into two casseroles instead of one.
Cooking day:
Thaw overnight in fridge or 4-5 hours at room temperature. Brush top with egg (optional). Preheat oven to 425F and bake for 20-30 minutes (if you split into two casseroles, cooking time may be shorter).
A-B-C MUFFIN MIX
A-B-C MUFFIN MIX
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
18 Cups flour
5 Cups sugar (or equivalent substitute)
2 1/4 Cups buttermilk blend or non fat dry milk
6 Tb. baking powder
2 Tb. baking soda
2 Tb. salt
3 Tbsp. ground cinnamon
3 Tsp. ground nutmeg
Stir all ingredients together well -- breaking up lumps. Store in a large airtight container labeled with the date and contents. Store in a cool, dry place. Shelf life: 6 to 8 months.
Makes enough for about 5 batches of 24 muffins each.
If desired, sugar can be omitted then stir in 1 cup honey for every 24 muffins as you make them.
If you omit the cinnamon and nutmeg from the recipe; use 1teaspoon of cinnamon and 1/4 teaspoon of nutmeg per 2 1/4 cups of mix
18 cups of flour is 5 pounds of flour minus 3/4 cups
To make the muffins:
To make 24 regular-sized muffins:
3 to 4 eggs
3 tsp. vanilla
2 cups water
up to 1 cup oil or butter or applesauce
4 1/2 cups muffin mix
(*note: this measurement is up to your tastes and desires. We find them perfectly acceptable without ANY fat, but any amount of oil can be added up to one cup)
To make 12 regular-sized muffins
2 eggs
1 1/2 tsp vanilla
1 cup water
1/2 cup oil or butter ( or applesauce )
2 1/4 cups muffin mix
Preheat oven to 400F. Coat muffin tins with an oil/lecithin mixture, grease with shortening or butter, or spray with cooking spray. In a large bowl, beat the eggs, vanilla water and oil if using, Stir in cups muffin mix and any additional ingredients (listed below; use 1/2 the amount if making a 12 muffin batch) just until moistened. The batter should be lumpy.
Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.
Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.
TOPPINGS:
These two toppings would go well with almost any of the ABC muffins. Sprinkle mixture atop uncooked muffins before popping them into preheated oven:
Streusel topping for 24 muffins:
Mix together:
1 cup sugar
1 tsp. cinnamon
2/3 cup flour
cut in 1/2 cup cold butter until mixture is crumbly.
Crunchy topping for 24 muffins:
Mix together:
1 cup rolled oats
1 cup flour
1/2 cup brown sugar
2 tsp. ground cinnamon
cut in 1/2 cup softened butter with fork or pastry cutter until crumbly
TYPE OF MUFFIN: Ingredients to add to mix before baking: (All quantities for 24 muffins )
Apple muffins: 3 cups raw grated apples 1 tsp. gr. cloves 1 cup nuts or raisins sprinkle with cinnamon and sugar mixture before baking
Desiree's Apple muffins: 4 cups raw grated apples 1 tsp cinnamon 1/4 tsp nutmeg. Use apple juice for water and apple sauce for oil. Sprinkle with cinnamon sugar mix before baking
Applesauce muffins: 1 cup applesauce omit oil
Apricot muffins: 1 cup chopped dried apricots
Banana muffins: 6 mashed bananas (2 cups mashed bananas) 1 cup walnuts (optional)
Blueberry muffins: 2 cups fresh or frozen rinsed blueberries
Bran-molasses muffins: Use only 3 cups of muffin mix. Stir in: 4 cups bran cereal 1/2 cup molasses 1 cup raisins
Butterscotch muffins: 2 (12 oz.) bags butterscotch chips 1 cup chopped nuts
Carrot muffins: 2 cups grated carrots 1 cup raisins 1-1/2 tsp. allspice
Cashew muffins: 2 cups unsalted coarsely chopped cashews
Cherry muffins: 2 cups fresh or dried pitted cherries
Chocolate chip-fudge muffins: 1-1/2 cups cocoa 1/2 cup sugar 3 cups mini chocolate chips
Coconut muffins: 3 cups toasted flaked coconut (reserve some to sprinkle on the top)
Cranberry-orange muffins: 2 cups chopped fresh or frozen cranberries 1 cup nuts 1/2 cup orange juice 2 Tb. orange peel
Currant muffins: 1-1/2 cups currants 1 cup chopped nuts
Date nut muffins: 1 cup chopped dates 1 cup chopped nuts
Eggnog muffins: 4 tsp. rum extract 2 cups eggnog (omit water from recipe) before baking, top with mixture of: 2 Tb. sugar 1 tsp. nutmeg 1/2 tsp. cinnamon
Fig muffins: 2 cups dried chopped figs 1 c. chopped walnuts
Fruit muffins: 2 cups dried diced fruit
Garden fresh muffins: 1 cup grated carrots 1 cup grated zucchini 1/2 tsp. ground cloves
Gingerbread muffins: 2 Tb. ground ginger 1/2 cup molasses 2 cups raisins
Granola muffins: reduce muffin mix to 4 cups and add: 1-1/2 cups granola Top with additional granola before baking
Grape nuts muffins: reduce muffin mix to 4 cups and add: 2-1/2 cups grape nuts 1 tsp. allspice
Hazelnut muffins: 2 tsp. ground cardamom 2 cups chopped hazelnuts
Incredible Cream Cheese muffins: combine: 2 (8 oz.) packages cream cheese 1/2 cup sugar 2 eggs Drop this mix by Tb. onto top of muffins before baking
Jam muffins: 1-1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry) 1 cup chopped nuts (optional)
Kisses and hugs muffins: 1-1/2 cups cocoa 1/2 cup sugar after filling muffin tins 3/4 full, drop one Hershey's kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioners sugar and water glaze.
Lemon muffins: omit 1 cup water and replace with 1 cup lemon juice use 4 eggs and 1/2 cup chopped nuts
Lemon-poppy seed: 2 packages (3.4 oz each) instant lemon pudding mix 2 Tb. poppy seeds use 4 eggs omit 1 cup water and replace with 1 cup lemon juice
Mandarin muffins: 2 (8-1.4 oz) cans crushed pineapple (undrained) reduce water to 1 cup 1-1/2 cups shredded carrots
Maple muffins: 6 Tb. maple syrup, reduce water to 1-1/2 cups
Marmalade muffins: 1-1/2 cups orange marmalade 1 cup chopped nuts (opt) 1 cup orange juice (omit 1 cup of the water)
Mincemeat muffins: 1-1/2 cups mincemeat
Nutty muffins: 3 cups peanut butter chips 1/2 cup chopped peanuts
Oatmeal muffins: reduce muffin mix to 4 cups and add: 1 cup oats use 4 eggs up to 2 cups raisins or grated apples
Orange muffins: 2 cups sour cream 1 cup nuts or coconut (opt) 2 cans (11 oz. each) mandarin oranges, drain use 4 eggs
Peach muffins: 2 cups fresh or one large can (drained) chopped peaches
Peanut-butter and jelly muffins: 1 cup peanut butter 1/2 cup chopped peanuts drop 1 Tb. jam into each muffin before baking.
Peanut-butter banana muffins: 1 cup peanut butter 1/2 cup chopped peanuts 3 mashed bananas
Pear muffins: 2 cups fresh or one large can (drained) chopped pears
Pecan muffins: 2 cups chopped toasted pecans 1 tsp. maple extract
Pineapple carrot raisin muffins: 1 cup each: grated carrots, crushed pineapple, drained and raisins 1 cup walnuts, chopped (optional)
Pineapple muffins: 1 tsp. ground cloves 1 large can crushed pineapple, drained 1 jar (7 oz. or about 1 cup) macadamia nuts, chopped
Prune muffins: 1 to 2 cups chopped prunes 1/3 cup poppy seeds
Pumpkin muffins: 2 cups or 1 can solid pack pumpkin 1 Tb. pumpkin pie spice 1/2 cup each chopped nuts and raisins
Raspberry muffins: 2 cups fresh or frozen whole, unsweetened raspberries
Rum raisin muffins: 3 tsp. rum extract or 3 Tbsp. rum before baking, top with mix of: 2 tsp. sugar 1/2 tsp. cinnamon and 1/2 tsp. nutmeg
Sesame seed muffins: 1 cup toasted sesame seeds before baking, top with mix of: 1/2 cup nuts 4 Tb. brown sugar 4 Tb. sesame seeds 2 Tb. flour 1/2 tsp. each cinnamon/nutmeg
Sour cream muffins: omit one cup of the water and add: 1 cup sour cream 2 cups nuts 2 tsp. grated lemon peel (opt.)
Strawberry muffins: 2 cups fresh or frozen strawberries, chopped
Sweet potato muffins: 1 Tb. allspice 4 Tb. dry orange peel 2 cans (10 oz each) sweet potatoes, mashed, well drained (about 2-1/2 cups)
Tropical treat muffins: 1 cup dried mango or papaya, chopped 1cup chopped banana chips or 2 fresh mashed 1 cup macadamia nuts, chopped 1/2 cup coconut 1/2 cup sour cream 2 tsp. lemon peel, grated
Vanilla muffins: 2 packages vanilla chips
Walnut muffins: 1-1/2 cups chopped walnuts
Wheat germ muffins: 2-2/3 c. wheat germ use 4 eggs 1/2 cup extra water before baking, top muffins with mix of: 1/2 c. wheat germ 2 Tb. sugar
Yogurt muffins: reduce water to 1-1/2 cups and add: 2 cartons (8 oz each) yogurt -- plain or flavored
Zucchini muffins: 2 cups grated zucchini 2 Tb. cinnamon 1 cup chopped nuts(optional)
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
18 Cups flour
5 Cups sugar (or equivalent substitute)
2 1/4 Cups buttermilk blend or non fat dry milk
6 Tb. baking powder
2 Tb. baking soda
2 Tb. salt
3 Tbsp. ground cinnamon
3 Tsp. ground nutmeg
Stir all ingredients together well -- breaking up lumps. Store in a large airtight container labeled with the date and contents. Store in a cool, dry place. Shelf life: 6 to 8 months.
Makes enough for about 5 batches of 24 muffins each.
If desired, sugar can be omitted then stir in 1 cup honey for every 24 muffins as you make them.
If you omit the cinnamon and nutmeg from the recipe; use 1teaspoon of cinnamon and 1/4 teaspoon of nutmeg per 2 1/4 cups of mix
18 cups of flour is 5 pounds of flour minus 3/4 cups
To make the muffins:
To make 24 regular-sized muffins:
3 to 4 eggs
3 tsp. vanilla
2 cups water
up to 1 cup oil or butter or applesauce
4 1/2 cups muffin mix
(*note: this measurement is up to your tastes and desires. We find them perfectly acceptable without ANY fat, but any amount of oil can be added up to one cup)
To make 12 regular-sized muffins
2 eggs
1 1/2 tsp vanilla
1 cup water
1/2 cup oil or butter ( or applesauce )
2 1/4 cups muffin mix
Preheat oven to 400F. Coat muffin tins with an oil/lecithin mixture, grease with shortening or butter, or spray with cooking spray. In a large bowl, beat the eggs, vanilla water and oil if using, Stir in cups muffin mix and any additional ingredients (listed below; use 1/2 the amount if making a 12 muffin batch) just until moistened. The batter should be lumpy.
Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.
Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.
TOPPINGS:
These two toppings would go well with almost any of the ABC muffins. Sprinkle mixture atop uncooked muffins before popping them into preheated oven:
Streusel topping for 24 muffins:
Mix together:
1 cup sugar
1 tsp. cinnamon
2/3 cup flour
cut in 1/2 cup cold butter until mixture is crumbly.
Crunchy topping for 24 muffins:
Mix together:
1 cup rolled oats
1 cup flour
1/2 cup brown sugar
2 tsp. ground cinnamon
cut in 1/2 cup softened butter with fork or pastry cutter until crumbly
TYPE OF MUFFIN: Ingredients to add to mix before baking: (All quantities for 24 muffins )
Apple muffins: 3 cups raw grated apples 1 tsp. gr. cloves 1 cup nuts or raisins sprinkle with cinnamon and sugar mixture before baking
Desiree's Apple muffins: 4 cups raw grated apples 1 tsp cinnamon 1/4 tsp nutmeg. Use apple juice for water and apple sauce for oil. Sprinkle with cinnamon sugar mix before baking
Applesauce muffins: 1 cup applesauce omit oil
Apricot muffins: 1 cup chopped dried apricots
Banana muffins: 6 mashed bananas (2 cups mashed bananas) 1 cup walnuts (optional)
Blueberry muffins: 2 cups fresh or frozen rinsed blueberries
Bran-molasses muffins: Use only 3 cups of muffin mix. Stir in: 4 cups bran cereal 1/2 cup molasses 1 cup raisins
Butterscotch muffins: 2 (12 oz.) bags butterscotch chips 1 cup chopped nuts
Carrot muffins: 2 cups grated carrots 1 cup raisins 1-1/2 tsp. allspice
Cashew muffins: 2 cups unsalted coarsely chopped cashews
Cherry muffins: 2 cups fresh or dried pitted cherries
Chocolate chip-fudge muffins: 1-1/2 cups cocoa 1/2 cup sugar 3 cups mini chocolate chips
Coconut muffins: 3 cups toasted flaked coconut (reserve some to sprinkle on the top)
Cranberry-orange muffins: 2 cups chopped fresh or frozen cranberries 1 cup nuts 1/2 cup orange juice 2 Tb. orange peel
Currant muffins: 1-1/2 cups currants 1 cup chopped nuts
Date nut muffins: 1 cup chopped dates 1 cup chopped nuts
Eggnog muffins: 4 tsp. rum extract 2 cups eggnog (omit water from recipe) before baking, top with mixture of: 2 Tb. sugar 1 tsp. nutmeg 1/2 tsp. cinnamon
Fig muffins: 2 cups dried chopped figs 1 c. chopped walnuts
Fruit muffins: 2 cups dried diced fruit
Garden fresh muffins: 1 cup grated carrots 1 cup grated zucchini 1/2 tsp. ground cloves
Gingerbread muffins: 2 Tb. ground ginger 1/2 cup molasses 2 cups raisins
Granola muffins: reduce muffin mix to 4 cups and add: 1-1/2 cups granola Top with additional granola before baking
Grape nuts muffins: reduce muffin mix to 4 cups and add: 2-1/2 cups grape nuts 1 tsp. allspice
Hazelnut muffins: 2 tsp. ground cardamom 2 cups chopped hazelnuts
Incredible Cream Cheese muffins: combine: 2 (8 oz.) packages cream cheese 1/2 cup sugar 2 eggs Drop this mix by Tb. onto top of muffins before baking
Jam muffins: 1-1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry) 1 cup chopped nuts (optional)
Kisses and hugs muffins: 1-1/2 cups cocoa 1/2 cup sugar after filling muffin tins 3/4 full, drop one Hershey's kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioners sugar and water glaze.
Lemon muffins: omit 1 cup water and replace with 1 cup lemon juice use 4 eggs and 1/2 cup chopped nuts
Lemon-poppy seed: 2 packages (3.4 oz each) instant lemon pudding mix 2 Tb. poppy seeds use 4 eggs omit 1 cup water and replace with 1 cup lemon juice
Mandarin muffins: 2 (8-1.4 oz) cans crushed pineapple (undrained) reduce water to 1 cup 1-1/2 cups shredded carrots
Maple muffins: 6 Tb. maple syrup, reduce water to 1-1/2 cups
Marmalade muffins: 1-1/2 cups orange marmalade 1 cup chopped nuts (opt) 1 cup orange juice (omit 1 cup of the water)
Mincemeat muffins: 1-1/2 cups mincemeat
Nutty muffins: 3 cups peanut butter chips 1/2 cup chopped peanuts
Oatmeal muffins: reduce muffin mix to 4 cups and add: 1 cup oats use 4 eggs up to 2 cups raisins or grated apples
Orange muffins: 2 cups sour cream 1 cup nuts or coconut (opt) 2 cans (11 oz. each) mandarin oranges, drain use 4 eggs
Peach muffins: 2 cups fresh or one large can (drained) chopped peaches
Peanut-butter and jelly muffins: 1 cup peanut butter 1/2 cup chopped peanuts drop 1 Tb. jam into each muffin before baking.
Peanut-butter banana muffins: 1 cup peanut butter 1/2 cup chopped peanuts 3 mashed bananas
Pear muffins: 2 cups fresh or one large can (drained) chopped pears
Pecan muffins: 2 cups chopped toasted pecans 1 tsp. maple extract
Pineapple carrot raisin muffins: 1 cup each: grated carrots, crushed pineapple, drained and raisins 1 cup walnuts, chopped (optional)
Pineapple muffins: 1 tsp. ground cloves 1 large can crushed pineapple, drained 1 jar (7 oz. or about 1 cup) macadamia nuts, chopped
Prune muffins: 1 to 2 cups chopped prunes 1/3 cup poppy seeds
Pumpkin muffins: 2 cups or 1 can solid pack pumpkin 1 Tb. pumpkin pie spice 1/2 cup each chopped nuts and raisins
Raspberry muffins: 2 cups fresh or frozen whole, unsweetened raspberries
Rum raisin muffins: 3 tsp. rum extract or 3 Tbsp. rum before baking, top with mix of: 2 tsp. sugar 1/2 tsp. cinnamon and 1/2 tsp. nutmeg
Sesame seed muffins: 1 cup toasted sesame seeds before baking, top with mix of: 1/2 cup nuts 4 Tb. brown sugar 4 Tb. sesame seeds 2 Tb. flour 1/2 tsp. each cinnamon/nutmeg
Sour cream muffins: omit one cup of the water and add: 1 cup sour cream 2 cups nuts 2 tsp. grated lemon peel (opt.)
Strawberry muffins: 2 cups fresh or frozen strawberries, chopped
Sweet potato muffins: 1 Tb. allspice 4 Tb. dry orange peel 2 cans (10 oz each) sweet potatoes, mashed, well drained (about 2-1/2 cups)
Tropical treat muffins: 1 cup dried mango or papaya, chopped 1cup chopped banana chips or 2 fresh mashed 1 cup macadamia nuts, chopped 1/2 cup coconut 1/2 cup sour cream 2 tsp. lemon peel, grated
Vanilla muffins: 2 packages vanilla chips
Walnut muffins: 1-1/2 cups chopped walnuts
Wheat germ muffins: 2-2/3 c. wheat germ use 4 eggs 1/2 cup extra water before baking, top muffins with mix of: 1/2 c. wheat germ 2 Tb. sugar
Yogurt muffins: reduce water to 1-1/2 cups and add: 2 cartons (8 oz each) yogurt -- plain or flavored
Zucchini muffins: 2 cups grated zucchini 2 Tb. cinnamon 1 cup chopped nuts(optional)
Friday, March 13, 2009
Thrifty Coupons and Deals--Blog
You have to check this blog out if you are in need of coupons to save on your grocery bill. Which most of us do. Some of the coupons are ready to print while others are to be sent to your home. But I don't mind waiting for them. It's like getting a prize in the mail when they come.
Go check this blog out.
ThriftyCoupons&Deals
Go check this blog out.
ThriftyCoupons&Deals
If you don't know GOD, don't make stupid remarks!!!!!!
A United States Marine was attending some college courses
between assignments. He had completed missions in Iraq and
Afghanistan . One of the courses had a professor who was an
avowed atheist and a member of the ACLU .
One day the professor shocked the class when he came in he
looked to the ceiling and flatly stated, 'God, if you
are real, then I want you to knock me off this platform.
I'll give you exactly 15 minutes.' The lecture room
fell silent. You could hear a pin drop.
Ten minutes went by and the professor proclaimed,
'Here I am God. I'm still waiting.' It got down
to the last couple of minutes when the Marine got out of his
chair, went up to the professor, and cold-cocked him,
knocking him off the platform. The professor was out cold.
The Marine went back to his seat and sat there, silently.
The other students were shocked, stunned, and sat there
looking on in silence. The professor eventually came to,
noticeably shaken, looked at the Marine and asked, 'What
the heck is the matter with you? Why did you do that?'
The Marine calmly replied, 'God was too busy today
protecting American soldiers who are protecting your right
to say stupid stuff and act like an idiot. So, He sent
me.'
And all God's people said, -- AMEN
TIP OF THE DAY
TIP OF THE DAY
To stretch your shampoo pour half of bottle into empty bottle, and add water to fill both. You have twice as much now, and it will work just the same.
To stretch your shampoo pour half of bottle into empty bottle, and add water to fill both. You have twice as much now, and it will work just the same.
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