Carrot Cupcakes Recipe

12 Servings / Prep: 30 min. Bake: 25 min. + cooling

Ingredients:

• 1-1/2 cups all-purpose flour
• 1 cup plus 2 tablespoons sugar
• 1/3 cup packed brown sugar
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 eggs
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 2 cups finely shredded carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts

White Chocolate Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1 ounce white baking chocolate, melted and cooled
• 1 tablespoon heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon orange extract
• 2 cups confectioners’ sugar
• Chopped walnuts, optional

Directions:

1. In a large bowl, combine the first eight ingredients. In another bowl, beat the egg, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pineapple and walnuts.
2. Fill paper-lined muffin cups three-forths full. Bake at 350 degrees F for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3. For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in the chocolate, cream and extracts. Gradually beat in confectioners’ sugar until smooth. Pipe or spread over cupcakes, garnish with walnuts as desired. Store in the refrigerator. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 458 calories, 21 g fat (7 g saturated fat), 58 mg cholesterol, 188 mg sodium, 63 g carbohydrate, 1 g fiber, 5 g protein.

Chocolate-Walnut Swirl Loaves

Cook: 30 minutes / Servings: 32

Do you want to please the chocolate lovers in your family? Try serving this double chocolate bread and listen to the compliments flow. Using the bread machine for added convenience, this bread comes together with ease and makes two generous loaves. The nutty chocolate filling in the center is surrounded by the rich bread dough, making for a taste experience to be remembered.

Ingredients:

• 1/2 cup milk
• 2 eggs
• 1/4 cup water
• 2 tablespoons margarine or butter, cut up
• 1/2 teaspoon vanilla
• 2 cups bread flour
• 1 cup whole wheat flour
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1-1/2 teaspoons active dry yeast or bread machine yeast
• 1 cup (6 ounces) semisweet chocolate pieces
• 1/4 cup chopped walnuts
• 1 teaspoon shortening

Directions:

1. Add the first 11 ingredients and 1/2 cup of the chocolate pieces to a 1-1/2- or 2-pound bread machine according to the manufacturer’s directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes.
2. Divide dough in half. On lightly floured surface, roll each portion into a 10x7-inch rectangle. Sprinkle each with 2 tablespoons chocolate pieces and 2 tablespoons walnuts; press lightly. Starting from a short side, roll into a spiral; seal seam and ends. Place each loaf, seam down, in a greased 8x4x2-inch loaf pan. Cover and let rise in a warm place for 30 to 45 minutes or until nearly double.
3. Bake in a 350 degree F oven about 30 minutes or until bread sounds hollow when lightly tapped. If necessary, loosely cover with foil and last 10 minutes to prevent overbrowning. Remove from pans; cool slightly on wire racks. In a small saucepan combine remaining chocolate pieces and the shortening; heat over low heat until melted. Drizzle over loaves. Makes 32 servings.

Caramel Pull-Apart Wreath

Add this beautiful pull-apart bread made using Pillsbury biscuits and decorated with fruit snack and chocolate candies to your bread breakfast - perfect for a Christmas spread.

Prep Time: 25 min / Total Time: 1 hr 30 min / Makes: 12 servings

Ingredients:

• 3/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 4 cans (7.5 oz each) Pillsbury refrigerated biscuits
• 1/2 cup butter or margarine, melted
• 3/4 cup packed brown sugar
• 1 roll Betty Crocker Fruit by the Foot strawberry chewy fruit snack (from 4.5-oz box)
• Green and red candy-coated chocolate candies

Directions:

1. Grease or spray 12-cup Bundt cake pan.
2. Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into 10 biscuits; cut each in quarters. Shake quarters in bag to coat; place in pan. Mix butter and brown sugar; pour over biscuit pieces.
3. Bake at 350 degrees F for 40 to 45 minutes or until golden brown. Cool 10 minutes. Meanwhile, unroll fruit snack. To shape into a bow, make a 1 3/4-inch loop 5 inches from end; secure by pressing firmly to fruit snack. Make 5 additional loops, with one in center of bow, leaving remainder of fruit snack for ribbon. Press loops together to secure. Set aside.
4. Turn wreath upside down. Place bow on top of wreath. Place red and green candies on wreath for holly and leaves. Pull apart to serve. Serve warm.

High Altitude: (3500-6500 ft)

Nutritional Information:

1 Serving (1 Serving (Undecorated))

• Calories 350
  • (Calories from Fat 90),

• Total Fat 10g
  • (Saturated Fat 5g,
  • Trans Fat 0g),
• Cholesterol 20mg;
• Sodium 730mg;
• Total Carbohydrate 61g
  • (Dietary Fiber 1g,
  • Sugars 31g),
• Protein 4g;

Cinnamon Raisin Bread Recipe

24 Servings / Prep: 15 min. Bake: 55 min. + cooling

Ingredients:

• 4 cups all-purpose flour
• 2 cups sugar, divided
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 2 cups buttermilk
• 1/2 cup canola oil
• 1/2 cup raisins
• 3 teaspoons ground cinnamon

Directions:

1. In a large bowl, combine the flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside.
2. Spoon half of the batter into two greased 8-in. x 4-in. loaf pans. Sprinkle with half of the reserved cinnamon-sugar; repeat layers. Cut through batter with a knife to swirl.
3. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

Nutrition Facts: 1 slice equals 204 calories, 5 g fat (1 g saturated fat), 18 mg cholesterol, 231 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.

Baked Jam Doughnuts

Ingredients:

• 750g plain flour
• 140g castor sugar
• 7g yeast (1 sachet)
• 330ml luke warm milk
• 2 free range eggs
• 150g butter, melted
• 1/2 cup strawberry jam for filling
• 1 cup of castor sugar for coating doughnuts
• 100g butter, melted for coating doughnuts
• 2 tsp cinnamon

Method:

1. Combine the flour and sugar in a bowl.
2. Add the yeast to the milk and put aside for a few minutes until it starts to ferment. Then whisk the yeasty milk together with the eggs and melted butter. Add to the flour mix and combine into a dough ball.
3. Knead the dough for 8-10 minutes then lightly oil the dough and place it back into the bowl and cover with plastic wrap. Allow to prove for 1-1.5 hours or until more than double in size.
4. Preheat oven to 190C. Lightly flour 2 baking trays.
5. Knock the air out of the dough and turn onto a lightly floured surface. Divide the dough into 12 or 16 depending on whether you want regular or smaller doughnuts.
6. Roll into balls, trying to keep a smooth top and sides and only a seem underneath. Take the underside (less smooth side) and press your thumb into the dough and work it into a ‘well’ to fill with jam. Make sure there is enough dough to bring up over the jam without it squeezing out. This takes a bit of practice.
7. Place a teaspoon of jam in the well and bring the dough over the jam and pinch it together. Place seem side down on prepared baking tray.
8. Give the doughnuts plenty space to double in size without touching each other.
9. Cover with glad wrap and stand in a warm place until they have risen double in size.
10. Bake for 10 minutes until golden.
11. Melt the extra butter in a bowl and mix the extra sugar and cinnamon in another bowl.
12. Once the doughnuts come out of the oven dip them while hot in the melted butter, then dip them into the cinnamon sugar and serve hot.

Gingerbread Waffles with Hot Chocolate Sauce

Prep: 25 min / Cook: 25 min / Ready In: 50 min

Ingredients:

• 1 cup light molasses
• 1/2 cup butter
• 1 1/2 teaspoons baking soda
• 1/2 cup milk
• 1 egg
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt

-

• 2 cups boiling water
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 2 tablespoons butter

Directions:

1. In a small saucepan, heat molasses and 1/2 cup butter until almond boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.
2. In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
3. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
4. To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.

Nutritional Information: Calories: 664 / Total Fat: 21.9g / Cholesterol: 88mg 

Rum Balls Recipe

42 Servings / Prep: 40 min.

Ingredients:

• 2-1/2 cups crushed vanilla wafers (about 75 wafers)
• 1 cup ground pecans
• 1 cup confectioners’ sugar
• 2 tablespoons plus 2 teaspoons baking cocoa
• 1/4 cup rum
• 3 tablespoons honey
• 2 tablespoons water
• Additional confectioners’ sugar and/or crushed vanilla wafers

Directions:

1. In a large bowl, combine the wafer crumbs, pecans, confectioners’ sugar and cocoa. Combine the rum, honey and water; stir into crumb mixture.
2. Shape into 1-in. balls. Roll in additional confectioners’ sugar and/or wafer crumbs. Store in an airtight container. Yield: 3-1/2 dozen.

Nutrition Facts: 1 rum ball (calculated without additional sugar and wafers) equals 61 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 21 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Cuccidati Recipe

60 Servings / Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients:

• 2 cups raisins
• 3/4 pound pitted dates
• 3/4 cup sugar
• 2 small navel oranges, peeled and quartered
• 1/3 pound dried figs
• 1/3 cup chopped walnuts
• 1/4 cup water

Dough:

• 1 cup shortening
• 1 cup sugar
• 2 eggs
• 1/4 cup 2% milk
• 2 teaspoons Spice Island Pure Vanilla Extract
• 3-1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Glaze:

• 2 cups confectioners’ sugar
• 2 to 3 tablespoons 2% milk

Directions:

1. Place the first seven ingredients in a food processor; cover and process until finely chopped. Set aside.
2. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture and mix well. Divide dough into flour portions’ cover and refrigerate for 1 hour.
3. Roll out each portion between two sheets of waxed paper into a 16-in. x 6-in. rectangle. Spread 1 cup filling lengthwise down the center of each. Starting at a long side, fold dough over filling; fold the other side over the top. Pinch seams and edges to seal. Cut each rectangle diagonally into 1-in strips. Place seam side down on parchment paper-lined baking sheets.
4. Bake at 400 degrees F for 10-14 minutes or until edges are golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine confectioners’ sugar and enough milk to achieve desired consistency; drizzle over cookies. Store in an airtight container. Yield: about 5 dozen.

Nutrition Facts: 1 cookie equals 132 calories, 4 g fat (1 g saturated fat), 7 mg cholesterol, 67 mg sodium, 24 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat.

Apple Yeast Sugar Tart

Ingredients:

• 1 3/4 cups (245g) all purpose flour, sifted
• pinch of salt
• 1 tablespoon caster sugar
• 1 teaspoon instant yeast
• 1 egg
• 1/2 cup (120ml) warm whole milk
• 2 tablespoons (28g) softened unsalted butter
• 2-3 eating apples - I used Gala apples
• 1/3 cup (67g) demerara sugar
• 1/2 cup (120ml) thick cream*

Method:

1. Place flour, salt, sugar and yeast into a bowl. Whisk egg with milk and mix into flour mixture. Work in butter and knead to a smooth, thick batter - I used my Kitchen Aid with the hook attachment. Place in a buttered bowl and turn to coat. Cover with plastic wrap and leave to rise in a draught-free place for 30 minutes. Knock back dough, then press it into a 22cm buttered pie plate or loose-bottomed plan pan, cover with plastic and allow to recover for 30 minutes (it will have puffed slightly).
2. Preheat oven to 225 degrees C/437 degrees F. Peel apples, cored them and cut into eighths. Press apple slices into the dough, and sprinkle with the demerata sugar. Place pie plate/flan pan on a baking sheet. Bake for 10 minutes, then reduce heat to 200 degrees C/395 degrees F. Spoon cream over apples and bake for 20 minutes. The top should be slightly caramelized and the tart light and spongy. Eat warm.

*I used honey cream and whipped it to soft peaks before pouring.

Serves 4

Strawberry Scones

Ingredients:

• 1 large egg
• 1/4 cup plain or vanilla yogurt
• 1/2 cup milk
• 1 tsp. orange or lemon zest
• 2 1/4 cups all-purpose flour
• 1/4 cup sugar, plus more for sprinkling
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 8 tbsp. cold unsalted butter, cut into small pieces
• 1 heaping cup diced fresh strawberries

Directions:

1. In a small bowl, whisk together the egg, yogurt, milk and citrus zest until blended; set aside. In the bowl of a food processor combine the flour, sugar, baking powder, and salt. Pulse briefly to blend. Add the butter pieces to the bowl with the dry ingredients and pulse several times to cut the butter into the flour, until the largest butter pieces are the size of small peas. (If you don’t have a food processor, you can just as easily mix up the dry ingredients in a mixing bowl and cut in the butter using a pastry blender or two knives or forks.) Transfer the mixture to a large mixing bowl.
2. Add the strawberries to the flour mixture and toss to coat. Add the wet ingredients to the bowl with the dry ingredients and gently fold together with a fork or spatula until a sticky dough has formed. Knead just a few times to ensure that all the dry ingredients are incorporated and the dough is cohesive. (Only if absolutely necessary, add more milk 1 tablespoon at a time to hydrate the remaining dry ingredients.)
3. Transfer the dough to a well floured work surface and pat into a disc about 7-8 inches in diameter. Sprinkle lightly with additional sugar. Slice the disc into 8 wedges.
4. To bake the scones, preheat the oven to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Place the shaped scones on the prepared baking sheet and bake until lightly browned on top, about 15 minutes. Let cool a few minutes before serving.
5. To freeze, transfer the baking sheet with the shaped scones to the freezer and let them chill until they are firm, 30-60 minutes. Wrap the scones individually and store in a freezer-safe bag until ready to bake. Bake as originally indicated, adding a few minutes to the baking time (usually about 18-20 minutes for me.)