RECIPE TITLE "Apple Yogurt
Muffins" Author: Anonymous
- 3 apples;
- 2 cups sifted flour;
- 1/2 cup sugar;
- 1 tsp baking powder;
- 1 tsp baking soda;
- 1/2 tsp cinnamon;
- 1/2 tsp nutmeg;
- 1/2 tsp salt;
- 1 cup plain yogurt;
- 1 egg,
- 1/4 cup butter or margarine;
- 2 tsp grated lemon rind;
- 1/4 cup sugar
- Preheat oven to 400°.
Pare and dice apples. In a large bowl, combine flour, sugar, baking powder,
soda, cinnamon, nutmeg and salt.
- In a small bowl,
stir yogurt until creamy, and then add beaten egg. Add melted butter (or
margarine) and grated lemon rind. Pour into flour mixture and stir quickly,
just until mixed.
- Gently fold in apples
and spoon into greased muffin tins until 2/3 full. Combine sugar with
about 2 tsp of cinnamon and sprinkle over unbaked muffins.
- Reduce the oven
heat to 375° and bake 20 to 25 minutes, until golden brown. Makes 12 -
Cuisinart 1.5-qt. Frozen Yogurt, Ice Cream & Sorbet Maker, Red
Using Cuisinart's automatic frozen yogurt, ice cream and sorbet maker, you can enjoy homemade desserts using fresh fruit, low-fat or regular creams and all the ingredients you love - you can even create your own unique combinations. It's fun and easy, especially now with the introduction of its latest pop of color, red! The heavy-duty motor makes your favorite treat in only 20-30 minutes, eliminating excess time in the kitchen. For an even harder, more firm dessert, place finished ice cream in your freezer for 6 to 22 hours. The top spout is sized a bit larger for adding ingredients, and the easy-lock transparent lid stays tightly closed while in operation. The double insulated freezer bowl holds up to 1.5 quarts. To use, the freezer bowl must be frozen before you begin your recipe which eliminates the need for ice or salt as in traditional ice cream makers. The included recipe booklet helps you get creative, and also contains recipes for sherbet and frozen drinks.
The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York's Sweetest Bakery
Appel and Torey are owners of the eponymous Manhattan bakery, which turns out the kind of white-cake treats that graced most tables decades ago. Retro deserts include Chocolate Wafer Icebox Cake, made with Nabisco wafers, and Oatmeal, Raisin, Almond Cookies. These recipes are classics, with a few updated touches. Pecan Pie was handed down from a Texas grandmother; Magic Cookie Bars are packed with chocolate chips and coconut and sweetened with three cans of condensed milk. The unfortunately named Dump Cake is a throwback to old women's magazine recipes, consisting of cherry pie filling, canned pineapple, cake mix, pecans and butter. These super-sweet, mostly buttery items hark back to a pre-cholesterol eraAevidenced by Chocolate Chip, Peanut, Banana Loaf, which the authors describe as "healthy." A chapter on cheesecakes offers Chocolate Swirl Cheesecake and White Chocolate-Hazelnut Cheesecake. A section of baking tips includes little new information for even novice cooks (e.g., advice such as measuring accurately and watching cookies carefully to guard against burning). The same can be said of this book as a whole: these recipes are good, if ordinary. (Nov.)
Copyright 1999 Reed Business Information, Inc.