1-⅓ cups milk, warm (make sure it's not to hot) 1 tbs sugar 2 tsp kosher salt 1 tbs vegetable oil 1 pkg (2-½ teaspoons) active dry yeast 2 cups sifted flour Non-stick cooking spray Cornmeal 6 mason jar lids
In a mixing bowl, combine the milk, sugar, salt and vegetable oil. Stir until the sugar has dissolved.
Add the yeast. Mix well. Allow to sit until the yeast has dissolved.
Add the flour and stir until well-combined. Cover. Let the dough to sit for 30 minutes in a warm spot to rise.
Preheat a griddle to 300◦
Lay mason jar rings on a skillet. Spray generously with some non-stick cooking spray. Sprinkle some corn meal evenly within each ring. Pour 1/2 cup minus 1 tbs of batter into each ring, spreading evenly to the edge.
Place an inverted sheet pan over the rings and cook for 5 to 6 minutes, or until a pretty golden brown.
Before flipping on other side to cook, spinkle more corn meal evenly over the top. Cook for an additional 4-5 minutes.
* Don't let the pan rest on the rings. Make sure there is enough room for the muffins to rise because you don't want your muffins sticking to the pan. This could also cause the dough to spill over the edge.
Top image is the courtesy of Sriharun at FreeDigitalPhotos.net. I took the other photos.
3 Twix candy bars (make sure there is two bars per pkg)
1/2 cup flour
1/2 tsp salt
1/4 tsp baking powder
1/4 cup butter, melted
3/4 cup sugar
1/2 cup milk
1 tsp vanilla
3 tbs caramel sauce
Preheat the oven to 350◦
Line an 8x8" baking dish with foil. Coat foil with butter and flour.
Cut each candy bar in half crosswise, for a total of 12 pieces. Set aside.
Whisk together the flour, cocoa, salt and baking powder until incorporated. Set aside.
In a mixing bowl beat until smooth the butter, milk, eggs and sugar. Slowly add the dry ingredients until combined.
Pour batter into baking dish.
Press 9 of the twix bars into the batter. Evenly space them as best as you can. Cover with batter so you can't see them.
Bake for 20-25 minutes until a toothpick inserted comes out clean.
Allow to cool for 20 minutes. Chop the remainng Twix bar into pieces. Sprinkle evenly over the brownies. Drizzle with the caramel sauce.
1 orange (reserve 2 tsp grated zest)
2 lightly beaten eggs
l cup sugar
1 cup water
3/4 cup canned pumpkin
1/4 cup vegetable oil
2 tsp vanilla
1 cup whole wheat flour
1 cup regular flour
2 tsp pumpkin pie spice
2-1/2 tsp baking powder
1/2 tsp salt
3/4 cup chopped, toasted pecans
1 cup xxx sugar
Preheat oven to 325
Grease & flour a 10" fluted bundt pan. Evenly sprinkle the pecans in the bottom of the pan. Set aside.
Squeeze the juice from the orange. Set aside the juice.
In a mixing bowl add the orange zest, eggs, sugar, water, pumpkin, vegetable oil and vanilla. Mix well.
Add the baking powder, pumpkin pie spice, salt and flour. Mix well.
Pour batter on top of pecans in bundt pan.
Bake for 45-50 minutes or until a wooden skewer comes out clean.
Allow to cool for about 20 minutes before glazing.
To make the glaze, add to a medium-sized bowl the xxx sugar and enough of the orange juice to reach preffered drizzling consistency.
Calories (serves 10) 341 calories,13 g fat, 54 g carbs, 3 g fiber, 5 g protein
* I got the recipe from the Oct 2016 issue of BH&G magazine, page 98.